id	sid	tid	token	lemma	pos
12350	1	1	Proofreaders	proofreader	NNS
12350	1	2	.	.	.
12350	2	1	Produced	produce	VBN
12350	2	2	from	from	IN
12350	2	3	images	image	NNS
12350	2	4	from	from	IN
12350	2	5	Feeding	Feeding	NNP
12350	2	6	America	America	NNP
12350	2	7	:	:	:
12350	2	8	The	the	DT
12350	2	9	Historic	Historic	NNP
12350	2	10	American	American	NNP
12350	2	11	Cookbook	Cookbook	NNP
12350	2	12	Project	Project	NNP
12350	2	13	at	at	IN
12350	2	14	Michigan	Michigan	NNP
12350	2	15	State	State	NNP
12350	2	16	University	University	NNP
12350	2	17	(	(	-LRB-
12350	2	18	http://digital.lib.msu.edu/cookbooks/index.cfm	http://digital.lib.msu.edu/cookbooks/index.cfm	NNP
12350	2	19	)	)	-RRB-
12350	2	20	THE	the	DT
12350	2	21	INTERNATIONAL	INTERNATIONAL	NNP
12350	2	22	JEWISH	JEWISH	VBZ
12350	2	23	COOK	COOK	NNP
12350	2	24	BOOK	BOOK	NNP
12350	2	25	_	_	XX
12350	2	26	By	by	IN
12350	2	27	_	_	NNP
12350	2	28	FLORENCE	FLORENCE	NNP
12350	2	29	KREISLER	KREISLER	NNP
12350	2	30	GREENBAUM	GREENBAUM	NNP
12350	2	31	Instructor	instructor	NN
12350	2	32	in	in	IN
12350	2	33	Cooking	Cooking	NNP
12350	2	34	and	and	CC
12350	2	35	Domestic	Domestic	NNP
12350	2	36	Science	Science	NNP
12350	2	37	1600	1600	CD
12350	2	38	RECIPES	recipe	NNS
12350	2	39	ACCORDING	accord	VBG
12350	2	40	TO	to	IN
12350	2	41	THE	the	DT
12350	2	42	JEWISH	jewish	JJ
12350	2	43	DIETARY	dietary	NN
12350	2	44	LAWS	laws	NN
12350	2	45	WITH	with	IN
12350	2	46	_	_	NNP
12350	2	47	the	the	DT
12350	2	48	_	_	NNP
12350	2	49	RULES	RULES	NNP
12350	2	50	_	_	NNP
12350	2	51	for	for	IN
12350	2	52	_	_	NNP
12350	2	53	KASHERING	KASHERING	NNP
12350	2	54	*	*	NFP
12350	2	55	*	*	NFP
12350	2	56	*	*	NFP
12350	2	57	*	*	NFP
12350	2	58	*	*	NFP
12350	2	59	THE	the	DT
12350	2	60	FAVORITE	FAVORITE	NNS
12350	2	61	RECIPES	recipe	NNS
12350	2	62	OF	of	IN
12350	2	63	AMERICA	AMERICA	NNP
12350	2	64	,	,	,
12350	2	65	AUSTRIA	AUSTRIA	NNP
12350	2	66	,	,	,
12350	2	67	GERMANY	GERMANY	NNP
12350	2	68	,	,	,
12350	2	69	RUSSIA	RUSSIA	NNP
12350	2	70	,	,	,
12350	2	71	FRANCE	FRANCE	NNP
12350	2	72	,	,	,
12350	2	73	POLAND	POLAND	NNP
12350	2	74	,	,	,
12350	2	75	ROUMANIA	ROUMANIA	NNP
12350	2	76	,	,	,
12350	2	77	Etc	Etc	NNP
12350	2	78	.	.	NNP
12350	2	79	,	,	,
12350	2	80	Etc	etc	FW
12350	2	81	.	.	.
12350	3	1	_	_	NNP
12350	3	2	SECOND	SECOND	NNP
12350	3	3	EDITION	EDITION	NNP
12350	3	4	_	_	NNP
12350	3	5	1919	1919	CD
12350	3	6	*	*	NFP
12350	3	7	PUBLISHERS	publisher	NNS
12350	3	8	'	'	POS
12350	3	9	NOTE	note	NN
12350	3	10	*	*	NFP
12350	3	11	It	-PRON-	PRP
12350	3	12	is	be	VBZ
12350	3	13	with	with	IN
12350	3	14	pleasure	pleasure	NN
12350	3	15	,	,	,
12350	3	16	and	and	CC
12350	3	17	pardonable	pardonable	JJ
12350	3	18	pride	pride	NN
12350	3	19	,	,	,
12350	3	20	that	that	IN
12350	3	21	the	the	DT
12350	3	22	Publishers	Publishers	NNPS
12350	3	23	announce	announce	VBP
12350	3	24	the	the	DT
12350	3	25	appearance	appearance	NN
12350	3	26	of	of	IN
12350	3	27	_	_	NNP
12350	3	28	The	the	DT
12350	3	29	International	International	NNP
12350	3	30	Jewish	jewish	JJ
12350	3	31	Cook	Cook	NNP
12350	3	32	Book	Book	NNP
12350	3	33	_	_	NNP
12350	3	34	,	,	,
12350	3	35	which	which	WDT
12350	3	36	,	,	,
12350	3	37	"	"	``
12350	3	38	though	though	IN
12350	3	39	we	-PRON-	PRP
12350	3	40	do	do	VBP
12350	3	41	say	say	VB
12350	3	42	it	-PRON-	PRP
12350	3	43	ourselves	-PRON-	PRP
12350	3	44	,	,	,
12350	3	45	"	"	``
12350	3	46	is	be	VBZ
12350	3	47	the	the	DT
12350	3	48	best	good	JJS
12350	3	49	and	and	CC
12350	3	50	most	most	RBS
12350	3	51	complete	complete	JJ
12350	3	52	_	_	NNP
12350	3	53	kosher	kosher	JJ
12350	3	54	_	_	NNP
12350	3	55	cook	cook	NNP
12350	3	56	book	book	NN
12350	3	57	ever	ever	RB
12350	3	58	issued	issue	VBN
12350	3	59	in	in	IN
12350	3	60	this	this	DT
12350	3	61	country	country	NN
12350	3	62	.	.	.
12350	4	1	It	-PRON-	PRP
12350	4	2	is	be	VBZ
12350	4	3	the	the	DT
12350	4	4	direct	direct	JJ
12350	4	5	successor	successor	NN
12350	4	6	to	to	IN
12350	4	7	the	the	DT
12350	4	8	"	"	``
12350	4	9	Aunt	Aunt	NNP
12350	4	10	Babette	Babette	NNP
12350	4	11	Cook	Cook	NNP
12350	4	12	Book	Book	NNP
12350	4	13	,	,	,
12350	4	14	"	"	''
12350	4	15	which	which	WDT
12350	4	16	has	have	VBZ
12350	4	17	enjoyed	enjoy	VBN
12350	4	18	undisputed	undisputed	JJ
12350	4	19	popularity	popularity	NN
12350	4	20	for	for	IN
12350	4	21	more	more	JJR
12350	4	22	than	than	IN
12350	4	23	a	a	DT
12350	4	24	generation	generation	NN
12350	4	25	and	and	CC
12350	4	26	which	which	WDT
12350	4	27	is	be	VBZ
12350	4	28	no	no	DT
12350	4	29	longer	long	RBR
12350	4	30	published	publish	VBN
12350	4	31	.	.	.
12350	5	1	_	_	NNP
12350	5	2	The	the	DT
12350	5	3	International	international	JJ
12350	5	4	Jewish	jewish	JJ
12350	5	5	Cook	Cook	NNP
12350	5	6	Book	Book	NNP
12350	5	7	_	_	NNP
12350	5	8	is	be	VBZ
12350	5	9	,	,	,
12350	5	10	however	however	RB
12350	5	11	,	,	,
12350	5	12	far	far	RB
12350	5	13	superior	superior	JJ
12350	5	14	to	to	IN
12350	5	15	the	the	DT
12350	5	16	older	old	JJR
12350	5	17	book	book	NN
12350	5	18	.	.	.
12350	6	1	It	-PRON-	PRP
12350	6	2	is	be	VBZ
12350	6	3	much	much	RB
12350	6	4	larger	large	JJR
12350	6	5	and	and	CC
12350	6	6	the	the	DT
12350	6	7	recipes	recipe	NNS
12350	6	8	are	be	VBP
12350	6	9	prepared	prepare	VBN
12350	6	10	strictly	strictly	RB
12350	6	11	in	in	IN
12350	6	12	accordance	accordance	NN
12350	6	13	with	with	IN
12350	6	14	the	the	DT
12350	6	15	Jewish	jewish	JJ
12350	6	16	dietary	dietary	JJ
12350	6	17	laws	law	NNS
12350	6	18	.	.	.
12350	7	1	The	the	DT
12350	7	2	author	author	NN
12350	7	3	and	and	CC
12350	7	4	compiler	compiler	NN
12350	7	5	,	,	,
12350	7	6	Mrs.	Mrs.	NNP
12350	7	7	Florence	Florence	NNP
12350	7	8	K.	K.	NNP
12350	7	9	Greenbaum	Greenbaum	NNP
12350	7	10	,	,	,
12350	7	11	is	be	VBZ
12350	7	12	a	a	DT
12350	7	13	household	household	NN
12350	7	14	efficiency	efficiency	NN
12350	7	15	woman	woman	NN
12350	7	16	,	,	,
12350	7	17	an	an	DT
12350	7	18	expert	expert	JJ
12350	7	19	Jewish	jewish	JJ
12350	7	20	cook	cook	NN
12350	7	21	,	,	,
12350	7	22	and	and	CC
12350	7	23	thoroughly	thoroughly	RB
12350	7	24	understands	understand	VBZ
12350	7	25	the	the	DT
12350	7	26	scientific	scientific	JJ
12350	7	27	combining	combining	NN
12350	7	28	of	of	IN
12350	7	29	foods	food	NNS
12350	7	30	.	.	.
12350	8	1	She	-PRON-	PRP
12350	8	2	is	be	VBZ
12350	8	3	a	a	DT
12350	8	4	graduate	graduate	NN
12350	8	5	of	of	IN
12350	8	6	Hunter	Hunter	NNP
12350	8	7	College	College	NNP
12350	8	8	of	of	IN
12350	8	9	New	New	NNP
12350	8	10	York	York	NNP
12350	8	11	City	City	NNP
12350	8	12	,	,	,
12350	8	13	where	where	WRB
12350	8	14	she	-PRON-	PRP
12350	8	15	made	make	VBD
12350	8	16	a	a	DT
12350	8	17	special	special	JJ
12350	8	18	study	study	NN
12350	8	19	of	of	IN
12350	8	20	diet	diet	NN
12350	8	21	and	and	CC
12350	8	22	the	the	DT
12350	8	23	chemistry	chemistry	NN
12350	8	24	of	of	IN
12350	8	25	foods	food	NNS
12350	8	26	.	.	.
12350	9	1	She	-PRON-	PRP
12350	9	2	was	be	VBD
12350	9	3	Instructor	instructor	NN
12350	9	4	in	in	IN
12350	9	5	Cooking	Cooking	NNP
12350	9	6	and	and	CC
12350	9	7	Domestic	Domestic	NNP
12350	9	8	Science	Science	NNP
12350	9	9	in	in	IN
12350	9	10	the	the	DT
12350	9	11	Young	Young	NNP
12350	9	12	Women	Women	NNPS
12350	9	13	's	's	POS
12350	9	14	Hebrew	Hebrew	NNP
12350	9	15	Association	Association	NNP
12350	9	16	of	of	IN
12350	9	17	New	New	NNP
12350	9	18	York	York	NNP
12350	9	19	,	,	,
12350	9	20	and	and	CC
12350	9	21	is	be	VBZ
12350	9	22	now	now	RB
12350	9	23	Instructor	Instructor	NNP
12350	9	24	and	and	CC
12350	9	25	Lecturer	Lecturer	NNP
12350	9	26	for	for	IN
12350	9	27	the	the	DT
12350	9	28	Association	Association	NNP
12350	9	29	of	of	IN
12350	9	30	Jewish	Jewish	NNP
12350	9	31	Home	Home	NNP
12350	9	32	Makers	Makers	NNPS
12350	9	33	and	and	CC
12350	9	34	the	the	DT
12350	9	35	Central	Central	NNP
12350	9	36	Jewish	Jewish	NNP
12350	9	37	Institute	Institute	NNP
12350	9	38	,	,	,
12350	9	39	both	both	DT
12350	9	40	under	under	IN
12350	9	41	the	the	DT
12350	9	42	auspices	auspex	NNS
12350	9	43	of	of	IN
12350	9	44	the	the	DT
12350	9	45	Bureau	Bureau	NNP
12350	9	46	of	of	IN
12350	9	47	Jewish	Jewish	NNP
12350	9	48	Education	Education	NNP
12350	9	49	(	(	-LRB-
12350	9	50	Kehillah	Kehillah	NNP
12350	9	51	)	)	-RRB-
12350	9	52	.	.	.
12350	10	1	Mrs.	Mrs.	NNP
12350	10	2	Greenbaum	Greenbaum	NNP
12350	10	3	knows	know	VBZ
12350	10	4	the	the	DT
12350	10	5	housewife	housewife	NN
12350	10	6	's	's	POS
12350	10	7	problems	problem	NNS
12350	10	8	through	through	IN
12350	10	9	years	year	NNS
12350	10	10	of	of	IN
12350	10	11	personal	personal	JJ
12350	10	12	experience	experience	NN
12350	10	13	,	,	,
12350	10	14	and	and	CC
12350	10	15	knows	know	VBZ
12350	10	16	also	also	RB
12350	10	17	how	how	WRB
12350	10	18	to	to	TO
12350	10	19	economize	economize	VB
12350	10	20	.	.	.
12350	11	1	Many	many	JJ
12350	11	2	of	of	IN
12350	11	3	these	these	DT
12350	11	4	recipes	recipe	NNS
12350	11	5	have	have	VBP
12350	11	6	been	be	VBN
12350	11	7	used	use	VBN
12350	11	8	in	in	IN
12350	11	9	her	-PRON-	PRP$
12350	11	10	household	household	NN
12350	11	11	for	for	IN
12350	11	12	three	three	CD
12350	11	13	generations	generation	NNS
12350	11	14	and	and	CC
12350	11	15	are	be	VBP
12350	11	16	still	still	RB
12350	11	17	used	use	VBN
12350	11	18	daily	daily	RB
12350	11	19	in	in	IN
12350	11	20	her	-PRON-	PRP$
12350	11	21	home	home	NN
12350	11	22	.	.	.
12350	12	1	There	there	EX
12350	12	2	is	be	VBZ
12350	12	3	no	no	DT
12350	12	4	one	one	NN
12350	12	5	better	well	JJR
12350	12	6	qualified	qualify	VBD
12350	12	7	to	to	TO
12350	12	8	write	write	VB
12350	12	9	a	a	DT
12350	12	10	Jewish	jewish	JJ
12350	12	11	Cook	Cook	NNP
12350	12	12	Book	Book	NNP
12350	12	13	than	than	IN
12350	12	14	she	-PRON-	PRP
12350	12	15	.	.	.
12350	13	1	Suggestions	suggestion	NNS
12350	13	2	and	and	CC
12350	13	3	additional	additional	JJ
12350	13	4	recipes	recipe	NNS
12350	13	5	,	,	,
12350	13	6	for	for	IN
12350	13	7	inclusion	inclusion	NN
12350	13	8	in	in	IN
12350	13	9	later	later	JJ
12350	13	10	editions	edition	NNS
12350	13	11	of	of	IN
12350	13	12	the	the	DT
12350	13	13	book	book	NN
12350	13	14	,	,	,
12350	13	15	will	will	MD
12350	13	16	be	be	VB
12350	13	17	gratefully	gratefully	RB
12350	13	18	accepted	accept	VBN
12350	13	19	by	by	IN
12350	13	20	THE	the	DT
12350	13	21	PUBLISHERS	publisher	NNS
12350	13	22	.	.	.
12350	14	1	_	_	NNP
12350	14	2	New	New	NNP
12350	14	3	York	York	NNP
12350	14	4	,	,	,
12350	14	5	February	February	NNP
12350	14	6	,	,	,
12350	14	7	1918	1918	CD
12350	14	8	_	_	NNP
12350	14	9	.	.	.
12350	15	1	*	*	NFP
12350	15	2	PREFACE	preface	NN
12350	15	3	*	*	NFP
12350	15	4	In	in	IN
12350	15	5	compiling	compile	VBG
12350	15	6	these	these	DT
12350	15	7	recipes	recipe	NNS
12350	15	8	every	every	DT
12350	15	9	effort	effort	NN
12350	15	10	has	have	VBZ
12350	15	11	been	be	VBN
12350	15	12	made	make	VBN
12350	15	13	to	to	TO
12350	15	14	bear	bear	VB
12350	15	15	in	in	IN
12350	15	16	mind	mind	NN
12350	15	17	the	the	DT
12350	15	18	resources	resource	NNS
12350	15	19	of	of	IN
12350	15	20	the	the	DT
12350	15	21	Jewish	jewish	JJ
12350	15	22	kitchen	kitchen	NN
12350	15	23	,	,	,
12350	15	24	as	as	RB
12350	15	25	well	well	RB
12350	15	26	as	as	IN
12350	15	27	the	the	DT
12350	15	28	need	need	NN
12350	15	29	of	of	IN
12350	15	30	being	be	VBG
12350	15	31	economical	economical	JJ
12350	15	32	and	and	CC
12350	15	33	practical	practical	JJ
12350	15	34	.	.	.
12350	16	1	The	the	DT
12350	16	2	aim	aim	NN
12350	16	3	throughout	throughout	IN
12350	16	4	has	have	VBZ
12350	16	5	been	be	VBN
12350	16	6	to	to	TO
12350	16	7	lay	lay	VB
12350	16	8	special	special	JJ
12350	16	9	emphasis	emphasis	NN
12350	16	10	on	on	IN
12350	16	11	those	those	DT
12350	16	12	dishes	dish	NNS
12350	16	13	which	which	WDT
12350	16	14	are	be	VBP
12350	16	15	characteristically	characteristically	RB
12350	16	16	Jewish	jewish	JJ
12350	16	17	--	--	:
12350	16	18	those	those	DT
12350	16	19	time	time	NN
12350	16	20	-	-	HYPH
12350	16	21	honored	honor	VBN
12350	16	22	recipes	recipe	NNS
12350	16	23	which	which	WDT
12350	16	24	have	have	VBP
12350	16	25	been	be	VBN
12350	16	26	handed	hand	VBN
12350	16	27	down	down	RP
12350	16	28	the	the	DT
12350	16	29	generations	generation	NNS
12350	16	30	by	by	IN
12350	16	31	Jewish	jewish	JJ
12350	16	32	housewives	housewife	NNS
12350	16	33	(	(	-LRB-
12350	16	34	for	for	IN
12350	16	35	the	the	DT
12350	16	36	Sabbath	Sabbath	NNP
12350	16	37	,	,	,
12350	16	38	Passover	Passover	NNP
12350	16	39	,	,	,
12350	16	40	etc	etc	FW
12350	16	41	)	)	-RRB-
12350	16	42	.	.	.
12350	17	1	But	but	CC
12350	17	2	the	the	DT
12350	17	3	book	book	NN
12350	17	4	contains	contain	VBZ
12350	17	5	a	a	DT
12350	17	6	great	great	JJ
12350	17	7	many	many	JJ
12350	17	8	other	other	JJ
12350	17	9	recipes	recipe	NNS
12350	17	10	besides	besides	IN
12350	17	11	these	these	DT
12350	17	12	,	,	,
12350	17	13	for	for	IN
12350	17	14	the	the	DT
12350	17	15	Jewish	jewish	JJ
12350	17	16	cook	cook	NN
12350	17	17	is	be	VBZ
12350	17	18	glad	glad	JJ
12350	17	19	to	to	TO
12350	17	20	learn	learn	VB
12350	17	21	from	from	IN
12350	17	22	her	-PRON-	PRP$
12350	17	23	neighbors	neighbor	NNS
12350	17	24	.	.	.
12350	18	1	Here	here	RB
12350	18	2	will	will	MD
12350	18	3	be	be	VB
12350	18	4	found	find	VBN
12350	18	5	the	the	DT
12350	18	6	favorite	favorite	JJ
12350	18	7	recipes	recipe	NNS
12350	18	8	of	of	IN
12350	18	9	Germany	Germany	NNP
12350	18	10	,	,	,
12350	18	11	Hungary	Hungary	NNP
12350	18	12	,	,	,
12350	18	13	Austria	Austria	NNP
12350	18	14	,	,	,
12350	18	15	France	France	NNP
12350	18	16	,	,	,
12350	18	17	Russia	Russia	NNP
12350	18	18	,	,	,
12350	18	19	Poland	Poland	NNP
12350	18	20	,	,	,
12350	18	21	Roumania	Roumania	NNP
12350	18	22	,	,	,
12350	18	23	etc	etc	FW
12350	18	24	.	.	.
12350	19	1	;	;	:
12350	19	2	also	also	RB
12350	19	3	hundreds	hundred	NNS
12350	19	4	of	of	IN
12350	19	5	recipes	recipe	NNS
12350	19	6	used	use	VBN
12350	19	7	in	in	IN
12350	19	8	the	the	DT
12350	19	9	American	american	JJ
12350	19	10	household	household	NN
12350	19	11	.	.	.
12350	20	1	In	in	IN
12350	20	2	fact	fact	NN
12350	20	3	,	,	,
12350	20	4	the	the	DT
12350	20	5	book	book	NN
12350	20	6	contains	contain	VBZ
12350	20	7	recipes	recipe	NNS
12350	20	8	of	of	IN
12350	20	9	every	every	DT
12350	20	10	kind	kind	NN
12350	20	11	of	of	IN
12350	20	12	food	food	NN
12350	20	13	appealing	appeal	VBG
12350	20	14	to	to	IN
12350	20	15	the	the	DT
12350	20	16	Jewish	jewish	JJ
12350	20	17	taste	taste	NN
12350	20	18	,	,	,
12350	20	19	which	which	WDT
12350	20	20	the	the	DT
12350	20	21	Jewish	jewish	JJ
12350	20	22	housewife	housewife	NN
12350	20	23	has	have	VBZ
12350	20	24	been	be	VBN
12350	20	25	able	able	JJ
12350	20	26	to	to	TO
12350	20	27	adapt	adapt	VB
12350	20	28	to	to	IN
12350	20	29	the	the	DT
12350	20	30	dietary	dietary	JJ
12350	20	31	laws	law	NNS
12350	20	32	,	,	,
12350	20	33	thus	thus	RB
12350	20	34	making	make	VBG
12350	20	35	the	the	DT
12350	20	36	Cook	Cook	NNP
12350	20	37	Book	Book	NNP
12350	20	38	truly	truly	RB
12350	20	39	_	_	NNP
12350	20	40	International	International	NNP
12350	20	41	_	_	NNP
12350	20	42	.	.	.
12350	21	1	The	the	DT
12350	21	2	manner	manner	NN
12350	21	3	of	of	IN
12350	21	4	presentation	presentation	NN
12350	21	5	is	be	VBZ
12350	21	6	clear	clear	JJ
12350	21	7	and	and	CC
12350	21	8	simple	simple	JJ
12350	21	9	,	,	,
12350	21	10	and	and	CC
12350	21	11	if	if	IN
12350	21	12	directions	direction	NNS
12350	21	13	are	be	VBP
12350	21	14	followed	follow	VBN
12350	21	15	carefully	carefully	RB
12350	21	16	,	,	,
12350	21	17	will	will	MD
12350	21	18	insure	insure	VB
12350	21	19	success	success	NN
12350	21	20	to	to	IN
12350	21	21	the	the	DT
12350	21	22	inexperienced	inexperienced	JJ
12350	21	23	housewife	housewife	NN
12350	21	24	.	.	.
12350	22	1	For	for	IN
12350	22	2	the	the	DT
12350	22	3	book	book	NN
12350	22	4	has	have	VBZ
12350	22	5	been	be	VBN
12350	22	6	largely	largely	RB
12350	22	7	planned	plan	VBN
12350	22	8	to	to	TO
12350	22	9	assist	assist	VB
12350	22	10	her	-PRON-	PRP
12350	22	11	in	in	IN
12350	22	12	preparing	prepare	VBG
12350	22	13	wholesome	wholesome	JJ
12350	22	14	,	,	,
12350	22	15	attractive	attractive	JJ
12350	22	16	meals	meal	NNS
12350	22	17	;	;	:
12350	22	18	to	to	TO
12350	22	19	serve	serve	VB
12350	22	20	the	the	DT
12350	22	21	simplest	simple	JJS
12350	22	22	as	as	RB
12350	22	23	well	well	RB
12350	22	24	as	as	IN
12350	22	25	the	the	DT
12350	22	26	most	most	RBS
12350	22	27	elaborate	elaborate	JJ
12350	22	28	repast	repast	NN
12350	22	29	--	--	:
12350	22	30	from	from	IN
12350	22	31	appetizer	appetizer	NNP
12350	22	32	to	to	IN
12350	22	33	dessert	dessert	NN
12350	22	34	--	--	:
12350	22	35	without	without	IN
12350	22	36	transgressing	transgress	VBG
12350	22	37	the	the	DT
12350	22	38	dietary	dietary	JJ
12350	22	39	laws	law	NNS
12350	22	40	.	.	.
12350	23	1	At	at	IN
12350	23	2	the	the	DT
12350	23	3	same	same	JJ
12350	23	4	time	time	NN
12350	23	5	the	the	DT
12350	23	6	book	book	NN
12350	23	7	offers	offer	VBZ
12350	23	8	many	many	JJ
12350	23	9	valuable	valuable	JJ
12350	23	10	suggestions	suggestion	NNS
12350	23	11	and	and	CC
12350	23	12	hints	hint	NNS
12350	23	13	to	to	IN
12350	23	14	the	the	DT
12350	23	15	most	most	RBS
12350	23	16	expert	expert	JJ
12350	23	17	cook	cook	NN
12350	23	18	.	.	.
12350	24	1	In	in	IN
12350	24	2	this	this	DT
12350	24	3	book	book	NN
12350	24	4	are	be	VBP
12350	24	5	also	also	RB
12350	24	6	directions	direction	NNS
12350	24	7	for	for	IN
12350	24	8	making	make	VBG
12350	24	9	meat	meat	NN
12350	24	10	substitutes	substitute	NNS
12350	24	11	and	and	CC
12350	24	12	many	many	JJ
12350	24	13	economies	economy	NNS
12350	24	14	of	of	IN
12350	24	15	the	the	DT
12350	24	16	hour	hour	NN
12350	24	17	,	,	,
12350	24	18	which	which	WDT
12350	24	19	have	have	VBP
12350	24	20	been	be	VBN
12350	24	21	added	add	VBN
12350	24	22	to	to	TO
12350	24	23	meet	meet	VB
12350	24	24	the	the	DT
12350	24	25	needs	need	NNS
12350	24	26	of	of	IN
12350	24	27	the	the	DT
12350	24	28	present	present	JJ
12350	24	29	day	day	NN
12350	24	30	.	.	.
12350	25	1	*	*	NFP
12350	25	2	REMARKS	remarks	NN
12350	25	3	*	*	NFP
12350	25	4	The	the	DT
12350	25	5	Jewish	jewish	JJ
12350	25	6	housewife	housewife	NN
12350	25	7	enjoys	enjoy	VBZ
12350	25	8	the	the	DT
12350	25	9	enviable	enviable	JJ
12350	25	10	reputation	reputation	NN
12350	25	11	of	of	IN
12350	25	12	being	be	VBG
12350	25	13	a	a	DT
12350	25	14	good	good	JJ
12350	25	15	cook	cook	NN
12350	25	16	;	;	:
12350	25	17	in	in	IN
12350	25	18	fact	fact	NN
12350	25	19	she	-PRON-	PRP
12350	25	20	is	be	VBZ
12350	25	21	quite	quite	RB
12350	25	22	famous	famous	JJ
12350	25	23	for	for	IN
12350	25	24	her	-PRON-	PRP$
12350	25	25	savory	savory	JJ
12350	25	26	and	and	CC
12350	25	27	varied	varied	JJ
12350	25	28	dishes	dish	NNS
12350	25	29	.	.	.
12350	26	1	Her	-PRON-	PRP$
12350	26	2	skill	skill	NN
12350	26	3	is	be	VBZ
12350	26	4	due	due	JJ
12350	26	5	not	not	RB
12350	26	6	so	so	RB
12350	26	7	much	much	JJ
12350	26	8	to	to	IN
12350	26	9	a	a	DT
12350	26	10	different	different	JJ
12350	26	11	method	method	NN
12350	26	12	of	of	IN
12350	26	13	cooking	cooking	NN
12350	26	14	as	as	IN
12350	26	15	to	to	IN
12350	26	16	her	-PRON-	PRP$
12350	26	17	ingenuity	ingenuity	NN
12350	26	18	in	in	IN
12350	26	19	combining	combine	VBG
12350	26	20	food	food	NN
12350	26	21	materials	material	NNS
12350	26	22	.	.	.
12350	27	1	The	the	DT
12350	27	2	very	very	JJ
12350	27	3	cuts	cut	NNS
12350	27	4	of	of	IN
12350	27	5	meat	meat	NN
12350	27	6	she	-PRON-	PRP
12350	27	7	has	have	VBZ
12350	27	8	been	be	VBN
12350	27	9	always	always	RB
12350	27	10	accustomed	accustomed	JJ
12350	27	11	to	to	TO
12350	27	12	use	use	VB
12350	27	13	,	,	,
12350	27	14	are	be	VBP
12350	27	15	those	those	DT
12350	27	16	which	which	WDT
12350	27	17	modern	modern	JJ
12350	27	18	cooks	cook	NNS
12350	27	19	are	be	VBP
12350	27	20	now	now	RB
12350	27	21	advising	advise	VBG
12350	27	22	all	all	RB
12350	27	23	to	to	TO
12350	27	24	use	use	VB
12350	27	25	.	.	.
12350	28	1	The	the	DT
12350	28	2	use	use	NN
12350	28	3	of	of	IN
12350	28	4	vegetables	vegetable	NNS
12350	28	5	with	with	IN
12350	28	6	just	just	RB
12350	28	7	enough	enough	JJ
12350	28	8	meat	meat	NN
12350	28	9	to	to	TO
12350	28	10	flavor	flavor	VB
12350	28	11	,	,	,
12350	28	12	as	as	IN
12350	28	13	for	for	IN
12350	28	14	instance	instance	NN
12350	28	15	in	in	IN
12350	28	16	the	the	DT
12350	28	17	Shabbos	Shabbos	NNP
12350	28	18	Shalet	Shalet	NNP
12350	28	19	,	,	,
12350	28	20	is	be	VBZ
12350	28	21	now	now	RB
12350	28	22	being	be	VBG
12350	28	23	highly	highly	RB
12350	28	24	recommended	recommend	VBN
12350	28	25	.	.	.
12350	29	1	While	while	IN
12350	29	2	it	-PRON-	PRP
12350	29	3	is	be	VBZ
12350	29	4	not	not	RB
12350	29	5	given	give	VBN
12350	29	6	to	to	IN
12350	29	7	each	each	DT
12350	29	8	and	and	CC
12350	29	9	every	every	DT
12350	29	10	woman	woman	NN
12350	29	11	to	to	TO
12350	29	12	be	be	VB
12350	29	13	a	a	DT
12350	29	14	good	good	JJ
12350	29	15	cook	cook	NN
12350	29	16	,	,	,
12350	29	17	she	-PRON-	PRP
12350	29	18	can	can	MD
12350	29	19	easily	easily	RB
12350	29	20	acquire	acquire	VB
12350	29	21	some	some	DT
12350	29	22	knowledge	knowledge	NN
12350	29	23	of	of	IN
12350	29	24	the	the	DT
12350	29	25	principles	principle	NNS
12350	29	26	of	of	IN
12350	29	27	cooking	cooking	NN
12350	29	28	,	,	,
12350	29	29	namely	namely	RB
12350	29	30	:	:	:
12350	29	31	1	1	CD
12350	29	32	.	.	.
12350	30	1	That	that	DT
12350	30	2	heat	heat	NN
12350	30	3	from	from	IN
12350	30	4	coal	coal	NN
12350	30	5	,	,	,
12350	30	6	charcoal	charcoal	NN
12350	30	7	,	,	,
12350	30	8	wood	wood	NN
12350	30	9	,	,	,
12350	30	10	gas	gas	NN
12350	30	11	or	or	CC
12350	30	12	electricity	electricity	NN
12350	30	13	is	be	VBZ
12350	30	14	used	use	VBN
12350	30	15	as	as	IN
12350	30	16	a	a	DT
12350	30	17	medium	medium	NN
12350	30	18	for	for	IN
12350	30	19	toasting	toasting	NN
12350	30	20	,	,	,
12350	30	21	broiling	broil	VBG
12350	30	22	or	or	CC
12350	30	23	roasting	roasting	NN
12350	30	24	.	.	.
12350	31	1	2	2	LS
12350	31	2	.	.	.
12350	32	1	That	that	DT
12350	32	2	heat	heat	NN
12350	32	3	from	from	IN
12350	32	4	water	water	NN
12350	32	5	is	be	VBZ
12350	32	6	used	use	VBN
12350	32	7	as	as	IN
12350	32	8	a	a	DT
12350	32	9	medium	medium	NN
12350	32	10	for	for	IN
12350	32	11	boiling	boiling	NN
12350	32	12	,	,	,
12350	32	13	simmering	simmer	VBG
12350	32	14	,	,	,
12350	32	15	stewing	stew	VBG
12350	32	16	or	or	CC
12350	32	17	steaming	steam	VBG
12350	32	18	.	.	.
12350	33	1	3	3	LS
12350	33	2	.	.	.
12350	34	1	That	that	DT
12350	34	2	heat	heat	NN
12350	34	3	from	from	IN
12350	34	4	fat	fat	NN
12350	34	5	is	be	VBZ
12350	34	6	used	use	VBN
12350	34	7	as	as	IN
12350	34	8	a	a	DT
12350	34	9	medium	medium	NN
12350	34	10	for	for	IN
12350	34	11	deep	deep	JJ
12350	34	12	fat	fat	JJ
12350	34	13	frying	frying	NN
12350	34	14	.	.	.
12350	35	1	4	4	LS
12350	35	2	.	.	.
12350	36	1	That	that	DT
12350	36	2	heat	heat	NN
12350	36	3	from	from	IN
12350	36	4	heated	heated	JJ
12350	36	5	surfaces	surface	NNS
12350	36	6	is	be	VBZ
12350	36	7	used	use	VBN
12350	36	8	in	in	IN
12350	36	9	pan	pan	NN
12350	36	10	-	-	HYPH
12350	36	11	broiling	broil	VBG
12350	36	12	,	,	,
12350	36	13	sauté	sauté	NN
12350	36	14	,	,	,
12350	36	15	baking	baking	NN
12350	36	16	,	,	,
12350	36	17	braising	braising	NN
12350	36	18	or	or	CC
12350	36	19	pot	pot	NN
12350	36	20	-	-	HYPH
12350	36	21	roasting	roasting	NN
12350	36	22	.	.	.
12350	37	1	The	the	DT
12350	37	2	length	length	NN
12350	37	3	of	of	IN
12350	37	4	time	time	NN
12350	37	5	required	require	VBN
12350	37	6	to	to	TO
12350	37	7	cook	cook	VB
12350	37	8	different	different	JJ
12350	37	9	articles	article	NNS
12350	37	10	varies	vary	VBZ
12350	37	11	with	with	IN
12350	37	12	the	the	DT
12350	37	13	size	size	NN
12350	37	14	and	and	CC
12350	37	15	weight	weight	NN
12350	37	16	of	of	IN
12350	37	17	same	same	JJ
12350	37	18	--	--	:
12350	37	19	and	and	CC
12350	37	20	here	here	RB
12350	37	21	is	be	VBZ
12350	37	22	where	where	WRB
12350	37	23	the	the	DT
12350	37	24	judgment	judgment	NN
12350	37	25	of	of	IN
12350	37	26	the	the	DT
12350	37	27	housewife	housewife	NN
12350	37	28	counts	count	VBZ
12350	37	29	.	.	.
12350	38	1	She	-PRON-	PRP
12350	38	2	must	must	MD
12350	38	3	understand	understand	VB
12350	38	4	how	how	WRB
12350	38	5	to	to	TO
12350	38	6	keep	keep	VB
12350	38	7	the	the	DT
12350	38	8	fire	fire	NN
12350	38	9	at	at	IN
12350	38	10	the	the	DT
12350	38	11	proper	proper	JJ
12350	38	12	temperature	temperature	NN
12350	38	13	,	,	,
12350	38	14	and	and	CC
12350	38	15	how	how	WRB
12350	38	16	to	to	TO
12350	38	17	manage	manage	VB
12350	38	18	the	the	DT
12350	38	19	range	range	NN
12350	38	20	or	or	CC
12350	38	21	stove	stove	NN
12350	38	22	.	.	.
12350	39	1	In	in	IN
12350	39	2	planning	planning	NN
12350	39	3	meals	meal	NNS
12350	39	4	try	try	VBP
12350	39	5	to	to	TO
12350	39	6	avoid	avoid	VB
12350	39	7	monotony	monotony	NN
12350	39	8	;	;	:
12350	39	9	do	do	VB
12350	39	10	not	not	RB
12350	39	11	have	have	VB
12350	39	12	the	the	DT
12350	39	13	same	same	JJ
12350	39	14	foods	food	NNS
12350	39	15	for	for	IN
12350	39	16	the	the	DT
12350	39	17	same	same	JJ
12350	39	18	days	day	NNS
12350	39	19	each	each	DT
12350	39	20	week	week	NN
12350	39	21	.	.	.
12350	40	1	Try	try	VB
12350	40	2	new	new	JJ
12350	40	3	and	and	CC
12350	40	4	unknown	unknown	JJ
12350	40	5	dishes	dish	NNS
12350	40	6	by	by	IN
12350	40	7	way	way	NN
12350	40	8	of	of	IN
12350	40	9	variety	variety	NN
12350	40	10	.	.	.
12350	41	1	Pay	pay	VB
12350	41	2	attention	attention	NN
12350	41	3	to	to	IN
12350	41	4	garnishing	garnishing	NN
12350	41	5	,	,	,
12350	41	6	thereby	thereby	RB
12350	41	7	making	make	VBG
12350	41	8	the	the	DT
12350	41	9	dishes	dish	NNS
12350	41	10	attractive	attractive	JJ
12350	41	11	to	to	IN
12350	41	12	the	the	DT
12350	41	13	eye	eye	NN
12350	41	14	as	as	RB
12350	41	15	well	well	RB
12350	41	16	as	as	IN
12350	41	17	to	to	IN
12350	41	18	the	the	DT
12350	41	19	palate	palate	NN
12350	41	20	.	.	.
12350	42	1	The	the	DT
12350	42	2	recipes	recipe	NNS
12350	42	3	in	in	IN
12350	42	4	this	this	DT
12350	42	5	book	book	NN
12350	42	6	are	be	VBP
12350	42	7	planned	plan	VBN
12350	42	8	for	for	IN
12350	42	9	a	a	DT
12350	42	10	family	family	NN
12350	42	11	of	of	IN
12350	42	12	five	five	CD
12350	42	13	,	,	,
12350	42	14	but	but	CC
12350	42	15	in	in	IN
12350	42	16	some	some	DT
12350	42	17	instances	instance	NNS
12350	42	18	desserts	dessert	NNS
12350	42	19	,	,	,
12350	42	20	puddings	pudding	NNS
12350	42	21	and	and	CC
12350	42	22	vegetables	vegetable	NNS
12350	42	23	may	may	MD
12350	42	24	be	be	VB
12350	42	25	used	use	VBN
12350	42	26	for	for	IN
12350	42	27	two	two	CD
12350	42	28	meals	meal	NNS
12350	42	29	.	.	.
12350	43	1	Cakes	cake	NNS
12350	43	2	are	be	VBP
12350	43	3	good	good	JJ
12350	43	4	for	for	IN
12350	43	5	several	several	JJ
12350	43	6	days	day	NNS
12350	43	7	.	.	.
12350	44	1	Do	do	VB
12350	44	2	not	not	RB
12350	44	3	consider	consider	VB
12350	44	4	the	the	DT
12350	44	5	use	use	NN
12350	44	6	of	of	IN
12350	44	7	eggs	egg	NNS
12350	44	8	,	,	,
12350	44	9	milk	milk	NN
12350	44	10	and	and	CC
12350	44	11	cream	cream	VB
12350	44	12	an	an	DT
12350	44	13	extravagance	extravagance	NN
12350	44	14	where	where	WRB
12350	44	15	required	require	VBN
12350	44	16	for	for	IN
12350	44	17	certain	certain	JJ
12350	44	18	desserts	dessert	NNS
12350	44	19	or	or	CC
12350	44	20	sauces	sauce	NNS
12350	44	21	for	for	IN
12350	44	22	vegetables	vegetable	NNS
12350	44	23	,	,	,
12350	44	24	as	as	IN
12350	44	25	their	-PRON-	PRP$
12350	44	26	use	use	NN
12350	44	27	adds	add	VBZ
12350	44	28	to	to	IN
12350	44	29	the	the	DT
12350	44	30	actual	actual	JJ
12350	44	31	food	food	NN
12350	44	32	value	value	NN
12350	44	33	of	of	IN
12350	44	34	the	the	DT
12350	44	35	dish	dish	NN
12350	44	36	.	.	.
12350	45	1	As	as	IN
12350	45	2	a	a	DT
12350	45	3	rule	rule	NN
12350	45	4	the	the	DT
12350	45	5	typical	typical	JJ
12350	45	6	Jewish	jewish	JJ
12350	45	7	dish	dish	NN
12350	45	8	contains	contain	VBZ
12350	45	9	a	a	DT
12350	45	10	large	large	JJ
12350	45	11	proportion	proportion	NN
12350	45	12	of	of	IN
12350	45	13	fat	fat	NN
12350	45	14	which	which	WDT
12350	45	15	when	when	WRB
12350	45	16	combined	combine	VBN
12350	45	17	with	with	IN
12350	45	18	cereal	cereal	NN
12350	45	19	or	or	CC
12350	45	20	vegetable	vegetable	NN
12350	45	21	fruits	fruit	NNS
12350	45	22	,	,	,
12350	45	23	nuts	nut	NNS
12350	45	24	,	,	,
12350	45	25	sugar	sugar	NN
12350	45	26	or	or	CC
12350	45	27	honey	honey	NN
12350	45	28	,	,	,
12350	45	29	forms	form	VBZ
12350	45	30	a	a	DT
12350	45	31	dish	dish	NN
12350	45	32	supplying	supply	VBG
12350	45	33	all	all	PDT
12350	45	34	the	the	DT
12350	45	35	nourishment	nourishment	NN
12350	45	36	required	require	VBN
12350	45	37	for	for	IN
12350	45	38	a	a	DT
12350	45	39	well	well	RB
12350	45	40	-	-	HYPH
12350	45	41	balanced	balance	VBN
12350	45	42	meal	meal	NN
12350	45	43	.	.	.
12350	46	1	Many	many	JJ
12350	46	2	of	of	IN
12350	46	3	these	these	DT
12350	46	4	dishes	dish	NNS
12350	46	5	,	,	,
12350	46	6	when	when	WRB
12350	46	7	combined	combine	VBN
12350	46	8	with	with	IN
12350	46	9	meat	meat	NN
12350	46	10	,	,	,
12350	46	11	require	require	VB
12350	46	12	but	but	CC
12350	46	13	a	a	DT
12350	46	14	small	small	JJ
12350	46	15	proportion	proportion	NN
12350	46	16	of	of	IN
12350	46	17	same	same	JJ
12350	46	18	.	.	.
12350	47	1	Wherever	wherever	WRB
12350	47	2	fat	fat	NN
12350	47	3	is	be	VBZ
12350	47	4	called	call	VBN
12350	47	5	for	for	IN
12350	47	6	,	,	,
12350	47	7	it	-PRON-	PRP
12350	47	8	is	be	VBZ
12350	47	9	intended	intend	VBN
12350	47	10	that	that	IN
12350	47	11	melted	melt	VBD
12350	47	12	fat	fat	NN
12350	47	13	or	or	CC
12350	47	14	dripping	dripping	JJ
12350	47	15	be	be	VB
12350	47	16	used	use	VBN
12350	47	17	.	.	.
12350	48	1	In	in	IN
12350	48	2	many	many	JJ
12350	48	3	of	of	IN
12350	48	4	the	the	DT
12350	48	5	dishes	dish	NNS
12350	48	6	where	where	WRB
12350	48	7	fat	fat	NN
12350	48	8	is	be	VBZ
12350	48	9	required	require	VBN
12350	48	10	for	for	IN
12350	48	11	frying	frying	NN
12350	48	12	,	,	,
12350	48	13	any	any	DT
12350	48	14	of	of	IN
12350	48	15	the	the	DT
12350	48	16	good	good	JJ
12350	48	17	vegetable	vegetable	NN
12350	48	18	oils	oil	NNS
12350	48	19	or	or	CC
12350	48	20	butter	butter	NN
12350	48	21	substitutes	substitute	NNS
12350	48	22	may	may	MD
12350	48	23	be	be	VB
12350	48	24	used	use	VBN
12350	48	25	equally	equally	RB
12350	48	26	well	well	RB
12350	48	27	.	.	.
12350	49	1	These	these	DT
12350	49	2	substitutes	substitute	NNS
12350	49	3	may	may	MD
12350	49	4	also	also	RB
12350	49	5	be	be	VB
12350	49	6	used	use	VBN
12350	49	7	in	in	IN
12350	49	8	place	place	NN
12350	49	9	of	of	IN
12350	49	10	butter	butter	NN
12350	49	11	or	or	CC
12350	49	12	fat	fat	NN
12350	49	13	when	when	WRB
12350	49	14	same	same	JJ
12350	49	15	is	be	VBZ
12350	49	16	required	require	VBN
12350	49	17	as	as	IN
12350	49	18	an	an	DT
12350	49	19	ingredient	ingredient	NN
12350	49	20	for	for	IN
12350	49	21	the	the	DT
12350	49	22	dish	dish	NN
12350	49	23	itself	-PRON-	PRP
12350	49	24	.	.	.
12350	50	1	In	in	IN
12350	50	2	such	such	JJ
12350	50	3	cases	case	NNS
12350	50	4	less	less	RBR
12350	50	5	fat	fat	JJ
12350	50	6	must	must	MD
12350	50	7	be	be	VB
12350	50	8	used	use	VBN
12350	50	9	,	,	,
12350	50	10	and	and	CC
12350	50	11	more	more	JJR
12350	50	12	salt	salt	NN
12350	50	13	added	add	VBD
12350	50	14	.	.	.
12350	51	1	It	-PRON-	PRP
12350	51	2	is	be	VBZ
12350	51	3	well	well	JJ
12350	51	4	to	to	TO
12350	51	5	follow	follow	VB
12350	51	6	the	the	DT
12350	51	7	directions	direction	NNS
12350	51	8	given	give	VBN
12350	51	9	on	on	IN
12350	51	10	the	the	DT
12350	51	11	containers	container	NNS
12350	51	12	of	of	IN
12350	51	13	such	such	JJ
12350	51	14	substitutes	substitute	NNS
12350	51	15	.	.	.
12350	52	1	It	-PRON-	PRP
12350	52	2	is	be	VBZ
12350	52	3	understood	understand	VBN
12350	52	4	that	that	IN
12350	52	5	all	all	DT
12350	52	6	meats	meat	NNS
12350	52	7	be	be	VB
12350	52	8	made	make	VBN
12350	52	9	_	_	NNP
12350	52	10	kosher	kosher	JJ
12350	52	11	_	_	NNP
12350	52	12	.	.	.
12350	53	1	Before	before	IN
12350	53	2	preparing	prepare	VBG
12350	53	3	any	any	DT
12350	53	4	dish	dish	NN
12350	53	5	,	,	,
12350	53	6	gather	gather	VB
12350	53	7	all	all	DT
12350	53	8	materials	material	NNS
12350	53	9	,	,	,
12350	53	10	and	and	CC
12350	53	11	see	see	VB
12350	53	12	that	that	IN
12350	53	13	all	all	PDT
12350	53	14	the	the	DT
12350	53	15	ingredients	ingredient	NNS
12350	53	16	are	be	VBP
12350	53	17	at	at	IN
12350	53	18	hand	hand	NN
12350	53	19	.	.	.
12350	54	1	*	*	NFP
12350	54	2	RULES	rule	NNS
12350	54	3	FOR	for	IN
12350	54	4	KASHERING	KASHERING	NNS
12350	54	5	*	*	NFP
12350	54	6	In	in	IN
12350	54	7	the	the	DT
12350	54	8	religious	religious	JJ
12350	54	9	and	and	CC
12350	54	10	dietary	dietary	JJ
12350	54	11	laws	law	NNS
12350	54	12	of	of	IN
12350	54	13	the	the	DT
12350	54	14	Jewish	jewish	JJ
12350	54	15	people	people	NNS
12350	54	16	,	,	,
12350	54	17	the	the	DT
12350	54	18	term	term	NN
12350	54	19	"	"	``
12350	54	20	kasher	kasher	NN
12350	54	21	"	"	''
12350	54	22	is	be	VBZ
12350	54	23	applied	apply	VBN
12350	54	24	to	to	IN
12350	54	25	the	the	DT
12350	54	26	preparation	preparation	NN
12350	54	27	of	of	IN
12350	54	28	meat	meat	NN
12350	54	29	and	and	CC
12350	54	30	poultry	poultry	NN
12350	54	31	,	,	,
12350	54	32	and	and	CC
12350	54	33	means	mean	VBZ
12350	54	34	"	"	``
12350	54	35	to	to	TO
12350	54	36	render	render	VB
12350	54	37	fit	fit	JJ
12350	54	38	"	"	''
12350	54	39	or	or	CC
12350	54	40	"	"	``
12350	54	41	proper	proper	JJ
12350	54	42	"	"	''
12350	54	43	for	for	IN
12350	54	44	eating	eat	VBG
12350	54	45	.	.	.
12350	55	1	1	1	LS
12350	55	2	.	.	.
12350	56	1	To	to	TO
12350	56	2	render	render	VB
12350	56	3	meat	meat	NN
12350	56	4	"	"	``
12350	56	5	fit	fit	NN
12350	56	6	"	"	''
12350	56	7	for	for	IN
12350	56	8	food	food	NN
12350	56	9	,	,	,
12350	56	10	the	the	DT
12350	56	11	animal	animal	NN
12350	56	12	must	must	MD
12350	56	13	be	be	VB
12350	56	14	killed	kill	VBN
12350	56	15	and	and	CC
12350	56	16	cut	cut	VBN
12350	56	17	up	up	RP
12350	56	18	according	accord	VBG
12350	56	19	to	to	IN
12350	56	20	the	the	DT
12350	56	21	Jewish	jewish	JJ
12350	56	22	method	method	NN
12350	56	23	of	of	IN
12350	56	24	slaughter	slaughter	NN
12350	56	25	,	,	,
12350	56	26	and	and	CC
12350	56	27	must	must	MD
12350	56	28	be	be	VB
12350	56	29	purchased	purchase	VBN
12350	56	30	from	from	IN
12350	56	31	a	a	DT
12350	56	32	Jewish	jewish	JJ
12350	56	33	butcher	butcher	NN
12350	56	34	.	.	.
12350	57	1	2	2	LS
12350	57	2	.	.	.
12350	58	1	The	the	DT
12350	58	2	meat	meat	NN
12350	58	3	should	should	MD
12350	58	4	be	be	VB
12350	58	5	put	put	VBN
12350	58	6	into	into	IN
12350	58	7	a	a	DT
12350	58	8	pan	pan	NN
12350	58	9	,	,	,
12350	58	10	especially	especially	RB
12350	58	11	reserved	reserved	JJ
12350	58	12	for	for	IN
12350	58	13	this	this	DT
12350	58	14	purpose	purpose	NN
12350	58	15	,	,	,
12350	58	16	entirely	entirely	RB
12350	58	17	covered	cover	VBN
12350	58	18	with	with	IN
12350	58	19	cold	cold	JJ
12350	58	20	water	water	NN
12350	58	21	,	,	,
12350	58	22	and	and	CC
12350	58	23	left	leave	VBD
12350	58	24	to	to	TO
12350	58	25	soak	soak	VB
12350	58	26	for	for	IN
12350	58	27	half	half	PDT
12350	58	28	an	an	DT
12350	58	29	hour	hour	NN
12350	58	30	.	.	.
12350	59	1	Before	before	IN
12350	59	2	removing	remove	VBG
12350	59	3	the	the	DT
12350	59	4	meat	meat	NN
12350	59	5	from	from	IN
12350	59	6	the	the	DT
12350	59	7	water	water	NN
12350	59	8	every	every	DT
12350	59	9	particle	particle	NN
12350	59	10	of	of	IN
12350	59	11	blood	blood	NN
12350	59	12	must	must	MD
12350	59	13	be	be	VB
12350	59	14	washed	wash	VBN
12350	59	15	off	off	RP
12350	59	16	.	.	.
12350	60	1	It	-PRON-	PRP
12350	60	2	should	should	MD
12350	60	3	then	then	RB
12350	60	4	be	be	VB
12350	60	5	put	put	VBN
12350	60	6	upon	upon	IN
12350	60	7	the	the	DT
12350	60	8	salting	salt	VBG
12350	60	9	board	board	NN
12350	60	10	(	(	-LRB-
12350	60	11	a	a	DT
12350	60	12	smooth	smooth	JJ
12350	60	13	wooden	wooden	JJ
12350	60	14	board	board	NN
12350	60	15	)	)	-RRB-
12350	60	16	,	,	,
12350	60	17	placed	place	VBN
12350	60	18	in	in	IN
12350	60	19	a	a	DT
12350	60	20	slanting	slanting	JJ
12350	60	21	position	position	NN
12350	60	22	,	,	,
12350	60	23	or	or	CC
12350	60	24	upon	upon	IN
12350	60	25	a	a	DT
12350	60	26	board	board	NN
12350	60	27	with	with	IN
12350	60	28	numerous	numerous	JJ
12350	60	29	perforations	perforation	NNS
12350	60	30	,	,	,
12350	60	31	in	in	IN
12350	60	32	order	order	NN
12350	60	33	to	to	TO
12350	60	34	allow	allow	VB
12350	60	35	the	the	DT
12350	60	36	blood	blood	NN
12350	60	37	to	to	TO
12350	60	38	freely	freely	RB
12350	60	39	flow	flow	VB
12350	60	40	down	down	RP
12350	60	41	.	.	.
12350	61	1	The	the	DT
12350	61	2	meat	meat	NN
12350	61	3	should	should	MD
12350	61	4	then	then	RB
12350	61	5	be	be	VB
12350	61	6	profusely	profusely	RB
12350	61	7	sprinkled	sprinkle	VBN
12350	61	8	on	on	IN
12350	61	9	all	all	DT
12350	61	10	sides	side	NNS
12350	61	11	with	with	IN
12350	61	12	salt	salt	NN
12350	61	13	,	,	,
12350	61	14	and	and	CC
12350	61	15	allowed	allow	VBN
12350	61	16	to	to	TO
12350	61	17	remain	remain	VB
12350	61	18	in	in	IN
12350	61	19	salt	salt	NN
12350	61	20	for	for	IN
12350	61	21	one	one	CD
12350	61	22	hour	hour	NN
12350	61	23	.	.	.
12350	62	1	It	-PRON-	PRP
12350	62	2	is	be	VBZ
12350	62	3	then	then	RB
12350	62	4	removed	remove	VBN
12350	62	5	,	,	,
12350	62	6	held	hold	VBN
12350	62	7	over	over	IN
12350	62	8	a	a	DT
12350	62	9	sink	sink	NN
12350	62	10	or	or	CC
12350	62	11	pan	pan	NN
12350	62	12	,	,	,
12350	62	13	and	and	CC
12350	62	14	well	well	RB
12350	62	15	rinsed	rinse	VBN
12350	62	16	with	with	IN
12350	62	17	cold	cold	JJ
12350	62	18	water	water	NN
12350	62	19	three	three	CD
12350	62	20	times	time	NNS
12350	62	21	,	,	,
12350	62	22	so	so	IN
12350	62	23	that	that	IN
12350	62	24	all	all	PDT
12350	62	25	the	the	DT
12350	62	26	salt	salt	NN
12350	62	27	is	be	VBZ
12350	62	28	washed	wash	VBN
12350	62	29	off	off	RP
12350	62	30	.	.	.
12350	63	1	Meat	meat	NN
12350	63	2	left	leave	VBD
12350	63	3	for	for	IN
12350	63	4	three	three	CD
12350	63	5	days	day	NNS
12350	63	6	or	or	CC
12350	63	7	more	more	RBR
12350	63	8	unsoaked	unsoake	VBN
12350	63	9	and	and	CC
12350	63	10	unsalted	unsalted	JJ
12350	63	11	,	,	,
12350	63	12	may	may	MD
12350	63	13	be	be	VB
12350	63	14	used	use	VBN
12350	63	15	only	only	RB
12350	63	16	for	for	IN
12350	63	17	broiling	broil	VBG
12350	63	18	over	over	RP
12350	63	19	coals	coal	NNS
12350	63	20	;	;	:
12350	63	21	it	-PRON-	PRP
12350	63	22	may	may	MD
12350	63	23	not	not	RB
12350	63	24	be	be	VB
12350	63	25	cooked	cook	VBN
12350	63	26	in	in	IN
12350	63	27	any	any	DT
12350	63	28	other	other	JJ
12350	63	29	way	way	NN
12350	63	30	.	.	.
12350	64	1	The	the	DT
12350	64	2	ends	end	NNS
12350	64	3	of	of	IN
12350	64	4	the	the	DT
12350	64	5	hoofs	hoofs	NN
12350	64	6	and	and	CC
12350	64	7	the	the	DT
12350	64	8	claws	claws	NN
12350	64	9	of	of	IN
12350	64	10	poultry	poultry	NN
12350	64	11	must	must	MD
12350	64	12	be	be	VB
12350	64	13	cut	cut	VBN
12350	64	14	off	off	RP
12350	64	15	before	before	IN
12350	64	16	the	the	DT
12350	64	17	feet	foot	NNS
12350	64	18	are	be	VBP
12350	64	19	_	_	NNP
12350	64	20	kashered	kashere	VBD
12350	64	21	_	_	NNP
12350	64	22	.	.	.
12350	65	1	Bones	bone	NNS
12350	65	2	with	with	IN
12350	65	3	no	no	DT
12350	65	4	meat	meat	NN
12350	65	5	or	or	CC
12350	65	6	fat	fat	NN
12350	65	7	adhering	adhering	NN
12350	65	8	to	to	IN
12350	65	9	them	-PRON-	PRP
12350	65	10	must	must	MD
12350	65	11	be	be	VB
12350	65	12	soaked	soak	VBN
12350	65	13	separately	separately	RB
12350	65	14	,	,	,
12350	65	15	and	and	CC
12350	65	16	during	during	IN
12350	65	17	the	the	DT
12350	65	18	salting	salt	VBG
12350	65	19	should	should	MD
12350	65	20	not	not	RB
12350	65	21	be	be	VB
12350	65	22	placed	place	VBN
12350	65	23	near	near	IN
12350	65	24	the	the	DT
12350	65	25	meat	meat	NN
12350	65	26	.	.	.
12350	66	1	3	3	LS
12350	66	2	.	.	.
12350	67	1	The	the	DT
12350	67	2	liver	liver	NN
12350	67	3	must	must	MD
12350	67	4	be	be	VB
12350	67	5	prepared	prepare	VBN
12350	67	6	apart	apart	RB
12350	67	7	from	from	IN
12350	67	8	the	the	DT
12350	67	9	meat	meat	NN
12350	67	10	.	.	.
12350	68	1	It	-PRON-	PRP
12350	68	2	must	must	MD
12350	68	3	be	be	VB
12350	68	4	cut	cut	VBN
12350	68	5	open	open	JJ
12350	68	6	in	in	IN
12350	68	7	both	both	DT
12350	68	8	directions	direction	NNS
12350	68	9	,	,	,
12350	68	10	washed	wash	VBN
12350	68	11	in	in	IN
12350	68	12	cold	cold	JJ
12350	68	13	water	water	NN
12350	68	14	,	,	,
12350	68	15	and	and	CC
12350	68	16	broiled	broil	VBN
12350	68	17	over	over	IN
12350	68	18	the	the	DT
12350	68	19	fire	fire	NN
12350	68	20	,	,	,
12350	68	21	and	and	CC
12350	68	22	salted	salt	VBN
12350	68	23	while	while	IN
12350	68	24	it	-PRON-	PRP
12350	68	25	is	be	VBZ
12350	68	26	broiling	broil	VBG
12350	68	27	.	.	.
12350	69	1	It	-PRON-	PRP
12350	69	2	should	should	MD
12350	69	3	be	be	VB
12350	69	4	seared	sear	VBN
12350	69	5	on	on	IN
12350	69	6	all	all	DT
12350	69	7	sides	side	NNS
12350	69	8	.	.	.
12350	70	1	Water	water	NN
12350	70	2	must	must	MD
12350	70	3	then	then	RB
12350	70	4	be	be	VB
12350	70	5	poured	pour	VBN
12350	70	6	over	over	IN
12350	70	7	it	-PRON-	PRP
12350	70	8	,	,	,
12350	70	9	to	to	TO
12350	70	10	wash	wash	VB
12350	70	11	the	the	DT
12350	70	12	blood	blood	NN
12350	70	13	away	away	RB
12350	70	14	.	.	.
12350	71	1	It	-PRON-	PRP
12350	71	2	may	may	MD
12350	71	3	then	then	RB
12350	71	4	be	be	VB
12350	71	5	used	use	VBN
12350	71	6	in	in	IN
12350	71	7	any	any	DT
12350	71	8	manner	manner	NN
12350	71	9	,	,	,
12350	71	10	as	as	IN
12350	71	11	the	the	DT
12350	71	12	heat	heat	NN
12350	71	13	has	have	VBZ
12350	71	14	drawn	draw	VBN
12350	71	15	out	out	RP
12350	71	16	the	the	DT
12350	71	17	blood	blood	NN
12350	71	18	.	.	.
12350	72	1	Small	small	JJ
12350	72	2	steaks	steak	NNS
12350	72	3	and	and	CC
12350	72	4	chops	chop	NNS
12350	72	5	may	may	MD
12350	72	6	be	be	VB
12350	72	7	_	_	NNP
12350	72	8	kashered	kashere	VBN
12350	72	9	_	_	NNP
12350	72	10	in	in	IN
12350	72	11	the	the	DT
12350	72	12	same	same	JJ
12350	72	13	way	way	NN
12350	72	14	.	.	.
12350	73	1	4	4	LS
12350	73	2	.	.	.
12350	74	1	The	the	DT
12350	74	2	heart	heart	NN
12350	74	3	must	must	MD
12350	74	4	be	be	VB
12350	74	5	cut	cut	VBN
12350	74	6	open	open	JJ
12350	74	7	,	,	,
12350	74	8	lengthwise	lengthwise	RB
12350	74	9	,	,	,
12350	74	10	and	and	CC
12350	74	11	the	the	DT
12350	74	12	tip	tip	NN
12350	74	13	removed	remove	VBN
12350	74	14	before	before	IN
12350	74	15	being	be	VBG
12350	74	16	soaked	soak	VBN
12350	74	17	,	,	,
12350	74	18	so	so	IN
12350	74	19	that	that	IN
12350	74	20	the	the	DT
12350	74	21	blood	blood	NN
12350	74	22	may	may	MD
12350	74	23	flow	flow	VB
12350	74	24	out	out	RP
12350	74	25	.	.	.
12350	75	1	The	the	DT
12350	75	2	lungs	lung	NNS
12350	75	3	likewise	likewise	RB
12350	75	4	must	must	MD
12350	75	5	be	be	VB
12350	75	6	cut	cut	VBN
12350	75	7	open	open	JJ
12350	75	8	before	before	IN
12350	75	9	being	be	VBG
12350	75	10	soaked	soak	VBN
12350	75	11	.	.	.
12350	76	1	Milt	Milt	NNP
12350	76	2	must	must	MD
12350	76	3	have	have	VB
12350	76	4	veins	vein	NNS
12350	76	5	removed	remove	VBN
12350	76	6	.	.	.
12350	77	1	5	5	CD
12350	77	2	.	.	.
12350	78	1	The	the	DT
12350	78	2	head	head	NN
12350	78	3	and	and	CC
12350	78	4	feet	foot	NNS
12350	78	5	may	may	MD
12350	78	6	be	be	VB
12350	78	7	_	_	NNP
12350	78	8	kashered	kashere	VBN
12350	78	9	_	_	NNP
12350	78	10	with	with	IN
12350	78	11	the	the	DT
12350	78	12	hair	hair	NN
12350	78	13	or	or	CC
12350	78	14	skin	skin	NN
12350	78	15	adhering	adhere	VBG
12350	78	16	to	to	IN
12350	78	17	them	-PRON-	PRP
12350	78	18	.	.	.
12350	79	1	The	the	DT
12350	79	2	head	head	NN
12350	79	3	should	should	MD
12350	79	4	,	,	,
12350	79	5	however	however	RB
12350	79	6	,	,	,
12350	79	7	be	be	VB
12350	79	8	cut	cut	VBN
12350	79	9	open	open	JJ
12350	79	10	,	,	,
12350	79	11	the	the	DT
12350	79	12	brain	brain	NN
12350	79	13	taken	take	VBN
12350	79	14	out	out	RP
12350	79	15	,	,	,
12350	79	16	and	and	CC
12350	79	17	_	_	NNP
12350	79	18	kashered	kashere	VBD
12350	79	19	_	_	NNP
12350	79	20	separately	separately	RB
12350	79	21	.	.	.
12350	80	1	6	6	CD
12350	80	2	.	.	.
12350	81	1	To	to	IN
12350	81	2	_	_	NNP
12350	81	3	kasher	kasher	NN
12350	81	4	_	_	NNP
12350	81	5	suet	suet	NN
12350	81	6	or	or	CC
12350	81	7	fat	fat	NN
12350	81	8	for	for	IN
12350	81	9	clarifying	clarifying	NN
12350	81	10	,	,	,
12350	81	11	remove	remove	VB
12350	81	12	skin	skin	NN
12350	81	13	,	,	,
12350	81	14	and	and	CC
12350	81	15	proceed	proceed	VB
12350	81	16	as	as	IN
12350	81	17	with	with	IN
12350	81	18	meat	meat	NN
12350	81	19	.	.	.
12350	82	1	7	7	LS
12350	82	2	.	.	.
12350	83	1	Joints	joint	NNS
12350	83	2	from	from	IN
12350	83	3	hind	hind	NN
12350	83	4	-	-	HYPH
12350	83	5	quarters	quarter	NNS
12350	83	6	must	must	MD
12350	83	7	not	not	RB
12350	83	8	be	be	VB
12350	83	9	used	use	VBN
12350	83	10	,	,	,
12350	83	11	until	until	IN
12350	83	12	they	-PRON-	PRP
12350	83	13	have	have	VBP
12350	83	14	been	be	VBN
12350	83	15	"	"	``
12350	83	16	porged	porge	VBN
12350	83	17	,	,	,
12350	83	18	"	"	''
12350	83	19	which	which	WDT
12350	83	20	means	mean	VBZ
12350	83	21	that	that	IN
12350	83	22	all	all	DT
12350	83	23	veins	vein	NNS
12350	83	24	of	of	IN
12350	83	25	blood	blood	NN
12350	83	26	,	,	,
12350	83	27	forbidden	forbid	VBN
12350	83	28	fat	fat	NN
12350	83	29	,	,	,
12350	83	30	and	and	CC
12350	83	31	prohibited	prohibit	VBN
12350	83	32	sinew	sinew	NN
12350	83	33	have	have	VBP
12350	83	34	been	be	VBN
12350	83	35	removed	remove	VBN
12350	83	36	.	.	.
12350	84	1	In	in	IN
12350	84	2	New	New	NNP
12350	84	3	York	York	NNP
12350	84	4	City	City	NNP
12350	84	5	no	no	DT
12350	84	6	hind	hind	JJ
12350	84	7	-	-	HYPH
12350	84	8	quarter	quarter	NN
12350	84	9	meat	meat	NN
12350	84	10	is	be	VBZ
12350	84	11	used	use	VBN
12350	84	12	by	by	IN
12350	84	13	orthodox	orthodox	JJ
12350	84	14	Jews	Jews	NNPS
12350	84	15	.	.	.
12350	85	1	8	8	LS
12350	85	2	.	.	.
12350	86	1	All	all	DT
12350	86	2	poultry	poultry	NN
12350	86	3	must	must	MD
12350	86	4	be	be	VB
12350	86	5	drawn	draw	VBN
12350	86	6	,	,	,
12350	86	7	and	and	CC
12350	86	8	the	the	DT
12350	86	9	inside	inside	NN
12350	86	10	removed	remove	VBN
12350	86	11	before	before	IN
12350	86	12	putting	put	VBG
12350	86	13	in	in	RP
12350	86	14	water	water	NN
12350	86	15	.	.	.
12350	87	1	Cut	cut	VB
12350	87	2	the	the	DT
12350	87	3	head	head	NN
12350	87	4	off	off	RP
12350	87	5	and	and	CC
12350	87	6	cut	cut	VB
12350	87	7	the	the	DT
12350	87	8	skin	skin	NN
12350	87	9	along	along	IN
12350	87	10	the	the	DT
12350	87	11	neck	neck	NN
12350	87	12	;	;	:
12350	87	13	find	find	VB
12350	87	14	the	the	DT
12350	87	15	vein	vein	NN
12350	87	16	which	which	WDT
12350	87	17	lies	lie	VBZ
12350	87	18	between	between	IN
12350	87	19	the	the	DT
12350	87	20	tendons	tendon	NNS
12350	87	21	,	,	,
12350	87	22	and	and	CC
12350	87	23	trace	trace	VB
12350	87	24	it	-PRON-	PRP
12350	87	25	as	as	RB
12350	87	26	far	far	RB
12350	87	27	back	back	RB
12350	87	28	as	as	IN
12350	87	29	possible	possible	JJ
12350	87	30	;	;	:
12350	87	31	at	at	IN
12350	87	32	the	the	DT
12350	87	33	back	back	NN
12350	87	34	of	of	IN
12350	87	35	the	the	DT
12350	87	36	neck	neck	NN
12350	87	37	it	-PRON-	PRP
12350	87	38	divides	divide	VBZ
12350	87	39	into	into	IN
12350	87	40	two	two	CD
12350	87	41	branches	branch	NNS
12350	87	42	,	,	,
12350	87	43	and	and	CC
12350	87	44	these	these	DT
12350	87	45	must	must	MD
12350	87	46	be	be	VB
12350	87	47	removed	remove	VBN
12350	87	48	.	.	.
12350	88	1	Cut	cut	VB
12350	88	2	off	off	RP
12350	88	3	the	the	DT
12350	88	4	tips	tip	NNS
12350	88	5	of	of	IN
12350	88	6	the	the	DT
12350	88	7	wings	wing	NNS
12350	88	8	and	and	CC
12350	88	9	the	the	DT
12350	88	10	claws	claws	NN
12350	88	11	of	of	IN
12350	88	12	the	the	DT
12350	88	13	feet	foot	NNS
12350	88	14	.	.	.
12350	89	1	Proceed	proceed	VB
12350	89	2	as	as	IN
12350	89	3	with	with	IN
12350	89	4	meat	meat	NN
12350	89	5	,	,	,
12350	89	6	first	first	RB
12350	89	7	cutting	cut	VBG
12350	89	8	open	open	JJ
12350	89	9	the	the	DT
12350	89	10	heart	heart	NN
12350	89	11	and	and	CC
12350	89	12	the	the	DT
12350	89	13	liver	liver	NN
12350	89	14	.	.	.
12350	90	1	Eggs	egg	NNS
12350	90	2	found	find	VBN
12350	90	3	inside	inside	RB
12350	90	4	of	of	IN
12350	90	5	poultry	poultry	NN
12350	90	6	,	,	,
12350	90	7	with	with	IN
12350	90	8	or	or	CC
12350	90	9	without	without	IN
12350	90	10	shells	shell	NNS
12350	90	11	,	,	,
12350	90	12	must	must	MD
12350	90	13	be	be	VB
12350	90	14	soaked	soak	VBN
12350	90	15	and	and	CC
12350	90	16	when	when	WRB
12350	90	17	salted	salt	VBN
12350	90	18	be	be	VB
12350	90	19	placed	place	VBN
12350	90	20	in	in	IN
12350	90	21	such	such	PDT
12350	90	22	a	a	DT
12350	90	23	position	position	NN
12350	90	24	that	that	IN
12350	90	25	the	the	DT
12350	90	26	blood	blood	NN
12350	90	27	from	from	IN
12350	90	28	the	the	DT
12350	90	29	meat	meat	NN
12350	90	30	does	do	VBZ
12350	90	31	not	not	RB
12350	90	32	flow	flow	VB
12350	90	33	upon	upon	IN
12350	90	34	them	-PRON-	PRP
12350	90	35	.	.	.
12350	91	1	Such	such	JJ
12350	91	2	eggs	egg	NNS
12350	91	3	may	may	MD
12350	91	4	not	not	RB
12350	91	5	be	be	VB
12350	91	6	eaten	eat	VBN
12350	91	7	with	with	IN
12350	91	8	milk	milk	NN
12350	91	9	foods	food	NNS
12350	91	10	.	.	.
12350	92	1	In	in	IN
12350	92	2	conducting	conduct	VBG
12350	92	3	a	a	DT
12350	92	4	kosher	kosher	JJ
12350	92	5	kitchen	kitchen	NN
12350	92	6	care	care	NN
12350	92	7	must	must	MD
12350	92	8	be	be	VB
12350	92	9	taken	take	VBN
12350	92	10	not	not	RB
12350	92	11	to	to	TO
12350	92	12	mix	mix	VB
12350	92	13	meat	meat	NN
12350	92	14	and	and	CC
12350	92	15	milk	milk	NN
12350	92	16	,	,	,
12350	92	17	or	or	CC
12350	92	18	meat	meat	NN
12350	92	19	and	and	CC
12350	92	20	butter	butter	NN
12350	92	21	at	at	IN
12350	92	22	the	the	DT
12350	92	23	same	same	JJ
12350	92	24	meal	meal	NN
12350	92	25	.	.	.
12350	93	1	The	the	DT
12350	93	2	utensils	utensil	NNS
12350	93	3	used	use	VBD
12350	93	4	in	in	IN
12350	93	5	the	the	DT
12350	93	6	cooking	cooking	NN
12350	93	7	and	and	CC
12350	93	8	serving	serve	VBG
12350	93	9	of	of	IN
12350	93	10	meat	meat	NN
12350	93	11	dishes	dish	NNS
12350	93	12	may	may	MD
12350	93	13	not	not	RB
12350	93	14	be	be	VB
12350	93	15	used	use	VBN
12350	93	16	for	for	IN
12350	93	17	milk	milk	NN
12350	93	18	dishes	dish	NNS
12350	93	19	.	.	.
12350	94	1	They	-PRON-	PRP
12350	94	2	should	should	MD
12350	94	3	never	never	RB
12350	94	4	be	be	VB
12350	94	5	mixed	mix	VBN
12350	94	6	.	.	.
12350	95	1	Only	only	RB
12350	95	2	soaps	soap	NNS
12350	95	3	and	and	CC
12350	95	4	scouring	scour	VBG
12350	95	5	powders	powder	NNS
12350	95	6	which	which	WDT
12350	95	7	contain	contain	VBP
12350	95	8	no	no	DT
12350	95	9	animal	animal	NN
12350	95	10	fat	fat	NN
12350	95	11	are	be	VBP
12350	95	12	permitted	permit	VBN
12350	95	13	to	to	TO
12350	95	14	be	be	VB
12350	95	15	used	use	VBN
12350	95	16	in	in	IN
12350	95	17	washing	wash	VBG
12350	95	18	utensils	utensil	NNS
12350	95	19	.	.	.
12350	96	1	Kosher	kosher	JJ
12350	96	2	soap	soap	NN
12350	96	3	,	,	,
12350	96	4	made	make	VBN
12350	96	5	according	accord	VBG
12350	96	6	to	to	IN
12350	96	7	directions	direction	NNS
12350	96	8	for	for	IN
12350	96	9	making	make	VBG
12350	96	10	hard	hard	JJ
12350	96	11	soap	soap	NN
12350	96	12	,	,	,
12350	96	13	may	may	MD
12350	96	14	be	be	VB
12350	96	15	used	use	VBN
12350	96	16	in	in	IN
12350	96	17	washing	wash	VBG
12350	96	18	meat	meat	NN
12350	96	19	dishes	dish	NNS
12350	96	20	and	and	CC
12350	96	21	utensils	utensil	NNS
12350	96	22	.	.	.
12350	97	1	To	to	TO
12350	97	2	follow	follow	VB
12350	97	3	the	the	DT
12350	97	4	spirit	spirit	NN
12350	97	5	as	as	RB
12350	97	6	well	well	RB
12350	97	7	as	as	IN
12350	97	8	the	the	DT
12350	97	9	letter	letter	NN
12350	97	10	of	of	IN
12350	97	11	the	the	DT
12350	97	12	dietary	dietary	JJ
12350	97	13	laws	law	NNS
12350	97	14	,	,	,
12350	97	15	scrupulous	scrupulous	JJ
12350	97	16	cleanliness	cleanliness	NN
12350	97	17	should	should	MD
12350	97	18	always	always	RB
12350	97	19	be	be	VB
12350	97	20	observed	observe	VBN
12350	97	21	in	in	IN
12350	97	22	the	the	DT
12350	97	23	storing	storing	NN
12350	97	24	,	,	,
12350	97	25	handling	handle	VBG
12350	97	26	and	and	CC
12350	97	27	serving	serving	NN
12350	97	28	of	of	IN
12350	97	29	food	food	NN
12350	97	30	.	.	.
12350	98	1	It	-PRON-	PRP
12350	98	2	is	be	VBZ
12350	98	3	very	very	RB
12350	98	4	necessary	necessary	JJ
12350	98	5	to	to	TO
12350	98	6	keep	keep	VB
12350	98	7	the	the	DT
12350	98	8	hands	hand	NNS
12350	98	9	clean	clean	JJ
12350	98	10	,	,	,
12350	98	11	the	the	DT
12350	98	12	flours	flour	NNS
12350	98	13	and	and	CC
12350	98	14	cereals	cereal	NNS
12350	98	15	clean	clean	VBP
12350	98	16	,	,	,
12350	98	17	the	the	DT
12350	98	18	ice	ice	NN
12350	98	19	-	-	HYPH
12350	98	20	box	box	NN
12350	98	21	clean	clean	JJ
12350	98	22	,	,	,
12350	98	23	and	and	CC
12350	98	24	the	the	DT
12350	98	25	pots	pot	NNS
12350	98	26	and	and	CC
12350	98	27	pans	pan	NNS
12350	98	28	clean	clean	JJ
12350	98	29	.	.	.
12350	99	1	*	*	NFP
12350	99	2	CONTENTS	content	NNS
12350	99	3	*	*	NFP
12350	99	4	PUBLISHERS	publisher	NNS
12350	99	5	'	'	POS
12350	99	6	NOTE	note	NN
12350	99	7	PREFACE	preface	NN
12350	99	8	REMARKS	remarks	NN
12350	99	9	RULES	rule	NNS
12350	99	10	FOR	for	IN
12350	99	11	KASHERING	kashere	VBG
12350	99	12	APPETIZERS	appetizer	NNS
12350	99	13	SANDWICHES	SANDWICHES	NNP
12350	99	14	SOUPS	soups	NN
12350	99	15	GARNISHES	garnish	NNS
12350	99	16	AND	and	CC
12350	99	17	DUMPLINGS	dumpling	NNS
12350	99	18	FOR	for	IN
12350	99	19	SOUPS	SOUPS	NNP
12350	99	20	FISH	FISH	NNS
12350	99	21	SAUCES	sauce	NNS
12350	99	22	FOR	for	IN
12350	99	23	FISH	FISH	NNS
12350	99	24	AND	and	CC
12350	99	25	VEGETABLES	vegetables	NN
12350	99	26	SAUCES	sauce	NNS
12350	99	27	FOR	for	IN
12350	99	28	MEATS	meat	NNS
12350	99	29	FRYING	fry	VBG
12350	99	30	ENTRÉES	entrées	NN
12350	99	31	MEATS	meat	NNS
12350	99	32	POULTRY	poultry	NN
12350	99	33	STUFFINGS	stuffings	NN
12350	99	34	FOR	for	IN
12350	99	35	MEAT	meat	NN
12350	99	36	AND	and	CC
12350	99	37	POULTRY	poultry	NN
12350	99	38	VEGETABLES	vegetables	NN
12350	99	39	TIME	time	NN
12350	99	40	TABLE	TABLE	NNS
12350	99	41	FOR	for	IN
12350	99	42	COOKING	COOKING	NNP
12350	99	43	SALADS	SALADS	NNP
12350	99	44	AND	and	CC
12350	99	45	SALAD	SALAD	NNP
12350	99	46	DRESSINGS	dressing	NNS
12350	99	47	FRESH	FRESH	VBD
12350	99	48	FRUITS	FRUITS	NNP
12350	99	49	AND	and	CC
12350	99	50	COMPOTE	compote	NN
12350	99	51	MEHLSPEISE	MEHLSPEISE	NNS
12350	99	52	(	(	-LRB-
12350	99	53	FLOUR	FLOUR	NNP
12350	99	54	FOODS	FOODS	NNP
12350	99	55	)	)	-RRB-
12350	99	56	CEREALS	CEREALS	NNP
12350	99	57	EGGS	EGGS	NNP
12350	99	58	CHEESE	CHEESE	NNP
12350	99	59	BREAD	bread	NN
12350	99	60	COFFEE	coffee	NN
12350	99	61	CAKES	cake	NNS
12350	99	62	(	(	-LRB-
12350	99	63	KUCHEN	KUCHEN	NNP
12350	99	64	)	)	-RRB-
12350	99	65	MUFFINS	MUFFINS	NNPS
12350	99	66	AND	and	CC
12350	99	67	BISCUITS	biscuits	JJ
12350	99	68	PANCAKES	pancake	NNS
12350	99	69	,	,	,
12350	99	70	FRITTERS	FRITTERS	NNP
12350	99	71	,	,	,
12350	99	72	ETC	ETC	NNP
12350	99	73	.	.	.
12350	100	1	CAKES	CAKES	NNP
12350	100	2	ICINGS	ICINGS	NNP
12350	100	3	AND	and	CC
12350	100	4	FILLINGS	filling	NNS
12350	100	5	FOR	for	IN
12350	100	6	CAKES	CAKES	NNP
12350	100	7	PIES	PIES	NNPS
12350	100	8	AND	and	CC
12350	100	9	PASTRY	PASTRY	NNS
12350	100	10	COOKIES	cookies	JJ
12350	100	11	DESSERTS	DESSERTS	NNP
12350	100	12	STEAMED	STEAMED	NNP
12350	100	13	PUDDINGS	PUDDINGS	NNP
12350	100	14	PUDDING	pudding	NN
12350	100	15	SAUCES	sauce	NNS
12350	100	16	FROZEN	FROZEN	NNP
12350	100	17	DESSERTS	DESSERTS	NNP
12350	100	18	CANDIES	candy	NNS
12350	100	19	AND	and	CC
12350	100	20	SWEETS	sweets	NN
12350	100	21	BEVERAGES	beverages	NN
12350	100	22	CANNED	canned	NN
12350	100	23	FRUITS	fruits	VBP
12350	100	24	JELLIES	jelly	NNS
12350	100	25	AND	and	CC
12350	100	26	PRESERVES	PRESERVES	NNP
12350	100	27	BRANDIED	BRANDIED	NNP
12350	100	28	FRUITS	FRUITS	NNP
12350	100	29	CANNED	canned	VBP
12350	100	30	VEGETABLES	vegetables	NN
12350	100	31	VEGETABLES	vegetable	NNS
12350	100	32	PRESERVED	preserve	VBN
12350	100	33	IN	in	IN
12350	100	34	BRINE	BRINE	NNP
12350	100	35	PICKLES	pickle	NNS
12350	100	36	AND	and	CC
12350	100	37	RELISHES	RELISHES	NNP
12350	100	38	PASSOVER	PASSOVER	NNP
12350	100	39	DISHES	DISHES	NNP
12350	100	40	INDEX	INDEX	NNP
12350	100	41	TABLE	TABLE	VBZ
12350	100	42	OF	of	IN
12350	100	43	WEIGHTS	weights	NN
12350	100	44	AND	and	CC
12350	100	45	MEASURES	MEASURES	NNP
12350	100	46	MEASUREMENT	MEASUREMENT	NNP
12350	100	47	OF	of	IN
12350	100	48	FOOD	food	NN
12350	100	49	MATERIALS	material	NNS
12350	100	50	*	*	NFP
12350	100	51	APPETIZERS	appetizer	NNS
12350	100	52	*	*	NFP
12350	100	53	CANAPÉS	CANAPÉS	NNP
12350	100	54	For	for	IN
12350	100	55	serving	serve	VBG
12350	100	56	at	at	IN
12350	100	57	the	the	DT
12350	100	58	beginning	beginning	NN
12350	100	59	of	of	IN
12350	100	60	dinner	dinner	NN
12350	100	61	and	and	CC
12350	100	62	giving	give	VBG
12350	100	63	a	a	DT
12350	100	64	zest	zest	NN
12350	100	65	to	to	IN
12350	100	66	the	the	DT
12350	100	67	appetite	appetite	NN
12350	100	68	,	,	,
12350	100	69	canapés	canapés	NNP
12350	100	70	are	be	VBP
12350	100	71	extremely	extremely	RB
12350	100	72	useful	useful	JJ
12350	100	73	.	.	.
12350	101	1	They	-PRON-	PRP
12350	101	2	may	may	MD
12350	101	3	be	be	VB
12350	101	4	either	either	CC
12350	101	5	hot	hot	JJ
12350	101	6	or	or	CC
12350	101	7	cold	cold	JJ
12350	101	8	and	and	CC
12350	101	9	made	make	VBN
12350	101	10	of	of	IN
12350	101	11	anything	anything	NN
12350	101	12	that	that	WDT
12350	101	13	can	can	MD
12350	101	14	be	be	VB
12350	101	15	utilized	utilize	VBN
12350	101	16	for	for	IN
12350	101	17	a	a	DT
12350	101	18	sandwich	sandwich	NN
12350	101	19	filling	fill	VBG
12350	101	20	.	.	.
12350	102	1	The	the	DT
12350	102	2	foundation	foundation	NN
12350	102	3	bread	bread	NN
12350	102	4	should	should	MD
12350	102	5	be	be	VB
12350	102	6	two	two	CD
12350	102	7	days	day	NNS
12350	102	8	old	old	JJ
12350	102	9	and	and	CC
12350	102	10	may	may	MD
12350	102	11	be	be	VB
12350	102	12	toasted	toast	VBN
12350	102	13	or	or	CC
12350	102	14	fried	fry	VBN
12350	102	15	crouton	crouton	NNP
12350	102	16	fashion	fashion	NN
12350	102	17	.	.	.
12350	103	1	The	the	DT
12350	103	2	nicest	nice	JJS
12350	103	3	way	way	NN
12350	103	4	is	be	VBZ
12350	103	5	to	to	TO
12350	103	6	butter	butter	VB
12350	103	7	it	-PRON-	PRP
12350	103	8	lightly	lightly	RB
12350	103	9	,	,	,
12350	103	10	then	then	RB
12350	103	11	set	set	VB
12350	103	12	it	-PRON-	PRP
12350	103	13	in	in	IN
12350	103	14	a	a	DT
12350	103	15	hot	hot	JJ
12350	103	16	oven	oven	NN
12350	103	17	to	to	TO
12350	103	18	brown	brown	VB
12350	103	19	delicately	delicately	RB
12350	103	20	,	,	,
12350	103	21	or	or	CC
12350	103	22	fry	fry	VB
12350	103	23	in	in	IN
12350	103	24	hot	hot	JJ
12350	103	25	fat	fat	NN
12350	103	26	.	.	.
12350	104	1	The	the	DT
12350	104	2	bread	bread	NN
12350	104	3	should	should	MD
12350	104	4	be	be	VB
12350	104	5	cut	cut	VBN
12350	104	6	oblong	oblong	JJ
12350	104	7	,	,	,
12350	104	8	diamond	diamond	NN
12350	104	9	shaped	shape	VBN
12350	104	10	,	,	,
12350	104	11	in	in	IN
12350	104	12	rounds	round	NNS
12350	104	13	,	,	,
12350	104	14	or	or	CC
12350	104	15	with	with	IN
12350	104	16	a	a	DT
12350	104	17	cutter	cutter	NN
12350	104	18	that	that	WDT
12350	104	19	has	have	VBZ
12350	104	20	a	a	DT
12350	104	21	fluted	fluted	JJ
12350	104	22	edge	edge	NN
12350	104	23	.	.	.
12350	105	1	While	while	IN
12350	105	2	the	the	DT
12350	105	3	toast	toast	NN
12350	105	4	is	be	VBZ
12350	105	5	quite	quite	RB
12350	105	6	hot	hot	JJ
12350	105	7	,	,	,
12350	105	8	spread	spread	VBN
12350	105	9	with	with	IN
12350	105	10	the	the	DT
12350	105	11	prepared	prepared	JJ
12350	105	12	mixture	mixture	NN
12350	105	13	and	and	CC
12350	105	14	serve	serve	VB
12350	105	15	on	on	IN
12350	105	16	a	a	DT
12350	105	17	small	small	JJ
12350	105	18	plate	plate	NN
12350	105	19	with	with	IN
12350	105	20	sprigs	sprig	NNS
12350	105	21	of	of	IN
12350	105	22	watercress	watercress	NN
12350	105	23	or	or	CC
12350	105	24	points	point	NNS
12350	105	25	of	of	IN
12350	105	26	lemon	lemon	NN
12350	105	27	as	as	IN
12350	105	28	a	a	DT
12350	105	29	garnish	garnish	NN
12350	105	30	.	.	.
12350	106	1	Another	another	DT
12350	106	2	way	way	NN
12350	106	3	is	be	VBZ
12350	106	4	to	to	TO
12350	106	5	cut	cut	VB
12350	106	6	the	the	DT
12350	106	7	bread	bread	NN
12350	106	8	into	into	IN
12350	106	9	delicate	delicate	JJ
12350	106	10	fingers	finger	NNS
12350	106	11	,	,	,
12350	106	12	pile	pile	VBP
12350	106	13	it	-PRON-	PRP
12350	106	14	log	log	NN
12350	106	15	-	-	HYPH
12350	106	16	cabin	cabin	NN
12350	106	17	fashion	fashion	NN
12350	106	18	,	,	,
12350	106	19	and	and	CC
12350	106	20	garnish	garnish	VB
12350	106	21	the	the	DT
12350	106	22	centre	centre	NN
12350	106	23	with	with	IN
12350	106	24	a	a	DT
12350	106	25	stuffed	stuff	VBN
12350	106	26	olive	olive	NN
12350	106	27	.	.	.
12350	107	1	For	for	IN
12350	107	2	cheese	cheese	NN
12350	107	3	canapés	canapés	NN
12350	107	4	sprinkle	sprinkle	VBP
12350	107	5	the	the	DT
12350	107	6	toast	toast	NN
12350	107	7	thickly	thickly	RB
12350	107	8	with	with	IN
12350	107	9	grated	grate	VBN
12350	107	10	cheese	cheese	NN
12350	107	11	,	,	,
12350	107	12	well	well	RB
12350	107	13	seasoned	season	VBN
12350	107	14	with	with	IN
12350	107	15	salt	salt	NN
12350	107	16	and	and	CC
12350	107	17	pepper	pepper	NN
12350	107	18	.	.	.
12350	108	1	Set	Set	VBN
12350	108	2	in	in	IN
12350	108	3	a	a	DT
12350	108	4	hot	hot	JJ
12350	108	5	oven	oven	NN
12350	108	6	until	until	IN
12350	108	7	the	the	DT
12350	108	8	cheese	cheese	NN
12350	108	9	melts	melt	NNS
12350	108	10	and	and	CC
12350	108	11	serve	serve	VB
12350	108	12	immediately	immediately	RB
12350	108	13	.	.	.
12350	109	1	SARDINE	SARDINE	NNP
12350	109	2	CANAPÉS	CANAPÉS	NNP
12350	109	3	Toast	Toast	NNP
12350	109	4	lightly	lightly	RB
12350	109	5	diamond	diamond	NN
12350	109	6	-	-	HYPH
12350	109	7	shaped	shape	VBN
12350	109	8	slices	slice	NNS
12350	109	9	of	of	IN
12350	109	10	stale	stale	JJ
12350	109	11	bread	bread	NN
12350	109	12	and	and	CC
12350	109	13	spread	spread	VBD
12350	109	14	with	with	IN
12350	109	15	a	a	DT
12350	109	16	sardine	sardine	NN
12350	109	17	mixture	mixture	NN
12350	109	18	made	make	VBN
12350	109	19	as	as	IN
12350	109	20	follows:--Skin	follows:--Skin	NNP
12350	109	21	and	and	CC
12350	109	22	bone	bone	NN
12350	109	23	six	six	CD
12350	109	24	sardines	sardine	NNS
12350	109	25	,	,	,
12350	109	26	put	put	VBD
12350	109	27	them	-PRON-	PRP
12350	109	28	in	in	IN
12350	109	29	a	a	DT
12350	109	30	bowl	bowl	NN
12350	109	31	and	and	CC
12350	109	32	run	run	VB
12350	109	33	to	to	IN
12350	109	34	a	a	DT
12350	109	35	paste	paste	NN
12350	109	36	with	with	IN
12350	109	37	a	a	DT
12350	109	38	silver	silver	JJ
12350	109	39	spoon	spoon	NN
12350	109	40	.	.	.
12350	110	1	Add	add	VB
12350	110	2	two	two	CD
12350	110	3	tablespoons	tablespoon	NNS
12350	110	4	of	of	IN
12350	110	5	lemon	lemon	NN
12350	110	6	juice	juice	NN
12350	110	7	,	,	,
12350	110	8	a	a	DT
12350	110	9	few	few	JJ
12350	110	10	drops	drop	NNS
12350	110	11	of	of	IN
12350	110	12	Worcestershire	Worcestershire	NNP
12350	110	13	sauce	sauce	NN
12350	110	14	,	,	,
12350	110	15	a	a	DT
12350	110	16	dash	dash	NN
12350	110	17	of	of	IN
12350	110	18	pepper	pepper	NN
12350	110	19	,	,	,
12350	110	20	two	two	CD
12350	110	21	teaspoons	teaspoon	NNS
12350	110	22	of	of	IN
12350	110	23	chopped	chop	VBN
12350	110	24	parsley	parsley	NN
12350	110	25	and	and	CC
12350	110	26	four	four	CD
12350	110	27	tablespoons	tablespoon	NNS
12350	110	28	of	of	IN
12350	110	29	creamed	creamed	JJ
12350	110	30	butter	butter	NN
12350	110	31	.	.	.
12350	111	1	Garnish	garnish	VB
12350	111	2	with	with	IN
12350	111	3	a	a	DT
12350	111	4	border	border	NN
12350	111	5	of	of	IN
12350	111	6	whites	white	NNS
12350	111	7	of	of	IN
12350	111	8	hard	hard	RB
12350	111	9	-	-	HYPH
12350	111	10	boiled	boil	VBN
12350	111	11	eggs	egg	NNS
12350	111	12	,	,	,
12350	111	13	finely	finely	RB
12350	111	14	chopped	chop	VBN
12350	111	15	,	,	,
12350	111	16	and	and	CC
12350	111	17	on	on	IN
12350	111	18	top	top	JJ
12350	111	19	scatter	scatter	NN
12350	111	20	shredded	shred	VBN
12350	111	21	olives	olive	NNS
12350	111	22	.	.	.
12350	112	1	WHITE	WHITE	NNS
12350	112	2	CAVIAR	CAVIAR	NNP
12350	112	3	Take	take	VBP
12350	112	4	roe	roe	NN
12350	112	5	of	of	IN
12350	112	6	any	any	DT
12350	112	7	fish	fish	NN
12350	112	8	,	,	,
12350	112	9	remove	remove	VB
12350	112	10	skin	skin	NN
12350	112	11	,	,	,
12350	112	12	salt	salt	NN
12350	112	13	;	;	:
12350	112	14	set	set	VBN
12350	112	15	aside	aside	RB
12350	112	16	over	over	IN
12350	112	17	night	night	NN
12350	112	18	.	.	.
12350	113	1	Next	next	JJ
12350	113	2	day	day	NN
12350	113	3	beat	beat	VBD
12350	113	4	roe	roe	NNP
12350	113	5	apart	apart	RB
12350	113	6	,	,	,
12350	113	7	pour	pour	VB
12350	113	8	boiling	boil	VBG
12350	113	9	water	water	NN
12350	113	10	over	over	IN
12350	113	11	it	-PRON-	PRP
12350	113	12	and	and	CC
12350	113	13	stir	stir	VB
12350	113	14	;	;	:
12350	113	15	when	when	WRB
12350	113	16	roe	roe	NNP
12350	113	17	is	be	VBZ
12350	113	18	white	white	JJ
12350	113	19	,	,	,
12350	113	20	pour	pour	VB
12350	113	21	off	off	RP
12350	113	22	the	the	DT
12350	113	23	water	water	NN
12350	113	24	and	and	CC
12350	113	25	let	let	VB
12350	113	26	drain	drain	VB
12350	113	27	;	;	:
12350	113	28	then	then	RB
12350	113	29	put	put	VB
12350	113	30	in	in	IN
12350	113	31	pan	pan	NN
12350	113	32	with	with	IN
12350	113	33	two	two	CD
12350	113	34	tablespoons	tablespoon	NNS
12350	113	35	of	of	IN
12350	113	36	oil	oil	NN
12350	113	37	and	and	CC
12350	113	38	salt	salt	NN
12350	113	39	,	,	,
12350	113	40	pepper	pepper	NN
12350	113	41	,	,	,
12350	113	42	a	a	DT
12350	113	43	little	little	JJ
12350	113	44	vinegar	vinegar	NN
12350	113	45	,	,	,
12350	113	46	and	and	CC
12350	113	47	mix	mix	VB
12350	113	48	well	well	RB
12350	113	49	.	.	.
12350	114	1	Let	let	VB
12350	114	2	stand	stand	VB
12350	114	3	a	a	DT
12350	114	4	few	few	JJ
12350	114	5	days	day	NNS
12350	114	6	before	before	IN
12350	114	7	using	use	VBG
12350	114	8	.	.	.
12350	115	1	This	this	DT
12350	115	2	caviar	caviar	NN
12350	115	3	may	may	MD
12350	115	4	be	be	VB
12350	115	5	substituted	substitute	VBN
12350	115	6	in	in	IN
12350	115	7	all	all	DT
12350	115	8	recipes	recipe	NNS
12350	115	9	for	for	IN
12350	115	10	the	the	DT
12350	115	11	Russian	russian	JJ
12350	115	12	caviar	caviar	JJ
12350	115	13	or	or	CC
12350	115	14	domestic	domestic	JJ
12350	115	15	caviar	caviar	NN
12350	115	16	may	may	MD
12350	115	17	be	be	VB
12350	115	18	procured	procure	VBN
12350	115	19	in	in	IN
12350	115	20	some	some	DT
12350	115	21	shops	shop	NNS
12350	115	22	.	.	.
12350	116	1	CAVIAR	CAVIAR	NNP
12350	116	2	CANAPÉS	CANAPÉS	NNP
12350	116	3	Cut	Cut	NNP
12350	116	4	the	the	DT
12350	116	5	bread	bread	NN
12350	116	6	about	about	RB
12350	116	7	one	one	CD
12350	116	8	-	-	HYPH
12350	116	9	quarter	quarter	NN
12350	116	10	of	of	IN
12350	116	11	an	an	DT
12350	116	12	inch	inch	NN
12350	116	13	thick	thick	JJ
12350	116	14	and	and	CC
12350	116	15	two	two	CD
12350	116	16	inches	inch	NNS
12350	116	17	square	square	JJ
12350	116	18	(	(	-LRB-
12350	116	19	or	or	CC
12350	116	20	round	round	RB
12350	116	21	)	)	-RRB-
12350	116	22	,	,	,
12350	116	23	and	and	CC
12350	116	24	after	after	IN
12350	116	25	it	-PRON-	PRP
12350	116	26	is	be	VBZ
12350	116	27	toasted	toast	VBN
12350	116	28	spread	spread	NN
12350	116	29	over	over	IN
12350	116	30	each	each	DT
12350	116	31	slice	slice	NN
12350	116	32	a	a	DT
12350	116	33	teaspoon	teaspoon	NN
12350	116	34	of	of	IN
12350	116	35	ice	ice	NN
12350	116	36	cold	cold	JJ
12350	116	37	caviar	caviar	NN
12350	116	38	.	.	.
12350	117	1	Mix	mix	VB
12350	117	2	one	one	CD
12350	117	3	teaspoon	teaspoon	NN
12350	117	4	of	of	IN
12350	117	5	chopped	chop	VBN
12350	117	6	onion	onion	NN
12350	117	7	and	and	CC
12350	117	8	one	one	CD
12350	117	9	teaspoon	teaspoon	NN
12350	117	10	chopped	chop	VBD
12350	117	11	parsley	parsley	NN
12350	117	12	;	;	:
12350	117	13	spread	spread	VB
12350	117	14	the	the	DT
12350	117	15	mixture	mixture	NN
12350	117	16	over	over	IN
12350	117	17	the	the	DT
12350	117	18	caviar	caviar	NN
12350	117	19	and	and	CC
12350	117	20	serve	serve	VB
12350	117	21	with	with	IN
12350	117	22	quarters	quarter	NNS
12350	117	23	of	of	IN
12350	117	24	lemon	lemon	NN
12350	117	25	.	.	.
12350	118	1	ANCHOVY	ANCHOVY	NNP
12350	118	2	CANAPÉS	CANAPÉS	NNP
12350	118	3	Cut	Cut	NNP
12350	118	4	the	the	DT
12350	118	5	bread	bread	NN
12350	118	6	as	as	IN
12350	118	7	for	for	IN
12350	118	8	caviar	caviar	NNP
12350	118	9	canapés	canapés	NN
12350	118	10	and	and	CC
12350	118	11	spread	spread	VBD
12350	118	12	with	with	IN
12350	118	13	anchovy	anchovy	JJ
12350	118	14	paste	paste	NN
12350	118	15	.	.	.
12350	119	1	Chop	chop	VB
12350	119	2	separately	separately	RB
12350	119	3	the	the	DT
12350	119	4	yolks	yolk	NNS
12350	119	5	and	and	CC
12350	119	6	whites	white	NNS
12350	119	7	of	of	IN
12350	119	8	hard	hard	RB
12350	119	9	-	-	HYPH
12350	119	10	boiled	boil	VBN
12350	119	11	eggs	egg	NNS
12350	119	12	and	and	CC
12350	119	13	cover	cover	VB
12350	119	14	the	the	DT
12350	119	15	canapés	canapés	NN
12350	119	16	,	,	,
12350	119	17	dividing	divide	VBG
12350	119	18	them	-PRON-	PRP
12350	119	19	into	into	IN
12350	119	20	quarters	quarter	NNS
12350	119	21	,	,	,
12350	119	22	with	with	IN
12350	119	23	anchovies	anchovy	NNS
12350	119	24	split	split	VBN
12350	119	25	in	in	IN
12350	119	26	two	two	CD
12350	119	27	lengthwise	lengthwise	RB
12350	119	28	,	,	,
12350	119	29	and	and	CC
12350	119	30	using	use	VBG
12350	119	31	yolks	yolk	NNS
12350	119	32	and	and	CC
12350	119	33	whites	white	NNS
12350	119	34	in	in	IN
12350	119	35	alternate	alternate	JJ
12350	119	36	quarters	quarter	NNS
12350	119	37	.	.	.
12350	120	1	ANCHOVY	ANCHOVY	NNP
12350	120	2	CANAPÉS	CANAPÉS	NNP
12350	120	3	WITH	with	IN
12350	120	4	TOMATOES	tomatoes	NN
12350	120	5	For	for	IN
12350	120	6	each	each	DT
12350	120	7	person	person	NN
12350	120	8	take	take	VBP
12350	120	9	a	a	DT
12350	120	10	thin	thin	JJ
12350	120	11	slice	slice	NN
12350	120	12	toast	toast	NN
12350	120	13	covered	cover	VBN
12350	120	14	with	with	IN
12350	120	15	anchovy	anchovy	JJ
12350	120	16	paste	paste	NN
12350	120	17	.	.	.
12350	121	1	Upon	upon	IN
12350	121	2	this	this	DT
12350	121	3	place	place	NN
12350	121	4	whole	whole	JJ
12350	121	5	egg	egg	NN
12350	121	6	which	which	WDT
12350	121	7	has	have	VBZ
12350	121	8	been	be	VBN
12350	121	9	boiled	boil	VBN
12350	121	10	four	four	CD
12350	121	11	minutes	minute	NNS
12350	121	12	,	,	,
12350	121	13	so	so	IN
12350	121	14	that	that	IN
12350	121	15	it	-PRON-	PRP
12350	121	16	can	can	MD
12350	121	17	be	be	VB
12350	121	18	pealed	peal	VBN
12350	121	19	whole	whole	JJ
12350	121	20	and	and	CC
12350	121	21	the	the	DT
12350	121	22	yolk	yolk	NN
12350	121	23	is	be	VBZ
12350	121	24	still	still	RB
12350	121	25	soft	soft	JJ
12350	121	26	.	.	.
12350	122	1	Around	around	IN
12350	122	2	the	the	DT
12350	122	3	toast	toast	NN
12350	122	4	put	put	VBD
12350	122	5	tomato	tomato	NN
12350	122	6	sauce	sauce	NN
12350	122	7	.	.	.
12350	123	1	CHOPPED	chopped	NN
12350	123	2	ONION	onion	NN
12350	123	3	AND	and	CC
12350	123	4	CHICKEN	CHICKEN	NNS
12350	123	5	FAT	FAT	NNP
12350	123	6	Chop	Chop	NNP
12350	123	7	one	one	CD
12350	123	8	yellow	yellow	JJ
12350	123	9	onion	onion	NN
12350	123	10	very	very	RB
12350	123	11	fine	fine	RB
12350	123	12	,	,	,
12350	123	13	add	add	VBP
12350	123	14	four	four	CD
12350	123	15	tablespoons	tablespoon	NNS
12350	123	16	of	of	IN
12350	123	17	chicken	chicken	NN
12350	123	18	fat	fat	NN
12350	123	19	(	(	-LRB-
12350	123	20	melted	melted	JJ
12350	123	21	)	)	-RRB-
12350	123	22	,	,	,
12350	123	23	salt	salt	NN
12350	123	24	to	to	IN
12350	123	25	taste	taste	NN
12350	123	26	.	.	.
12350	124	1	Serve	serve	VB
12350	124	2	on	on	IN
12350	124	3	slices	slice	NNS
12350	124	4	of	of	IN
12350	124	5	rye	rye	NN
12350	124	6	bread	bread	NN
12350	124	7	.	.	.
12350	125	1	If	if	IN
12350	125	2	desired	desire	VBN
12350	125	3	,	,	,
12350	125	4	a	a	DT
12350	125	5	hard	hard	RB
12350	125	6	-	-	HYPH
12350	125	7	boiled	boil	VBN
12350	125	8	egg	egg	NN
12350	125	9	chopped	chop	VBD
12350	125	10	very	very	RB
12350	125	11	fine	fine	JJ
12350	125	12	may	may	MD
12350	125	13	be	be	VB
12350	125	14	mixed	mix	VBN
12350	125	15	with	with	IN
12350	125	16	the	the	DT
12350	125	17	onions	onion	NNS
12350	125	18	.	.	.
12350	126	1	BRAIN	BRAIN	NNP
12350	126	2	(	(	-LRB-
12350	126	3	APPETIZER	APPETIZER	NNP
12350	126	4	)	)	-RRB-
12350	126	5	Cook	Cook	NNP
12350	126	6	brains	brain	NNS
12350	126	7	,	,	,
12350	126	8	let	let	VB
12350	126	9	cool	cool	VB
12350	126	10	and	and	CC
12350	126	11	add	add	VB
12350	126	12	salt	salt	NN
12350	126	13	;	;	:
12350	126	14	beat	beat	VBD
12350	126	15	up	up	RP
12350	126	16	with	with	IN
12350	126	17	chopped	chopped	JJ
12350	126	18	onions	onion	NNS
12350	126	19	,	,	,
12350	126	20	juice	juice	NN
12350	126	21	of	of	IN
12350	126	22	one	one	CD
12350	126	23	and	and	CC
12350	126	24	a	a	DT
12350	126	25	half	half	NN
12350	126	26	lemons	lemon	NNS
12350	126	27	and	and	CC
12350	126	28	olive	olive	NN
12350	126	29	oil	oil	NN
12350	126	30	.	.	.
12350	127	1	Serve	serve	VB
12350	127	2	on	on	IN
12350	127	3	lettuce	lettuce	NN
12350	127	4	leaves	leave	NNS
12350	127	5	.	.	.
12350	128	1	BLACK	BLACK	NNP
12350	128	2	OLIVES	OLIVES	NNP
12350	128	3	Pit	Pit	NNP
12350	128	4	black	black	JJ
12350	128	5	olives	olive	NNS
12350	128	6	,	,	,
12350	128	7	cut	cut	VB
12350	128	8	them	-PRON-	PRP
12350	128	9	very	very	RB
12350	128	10	thin	thin	JJ
12350	128	11	,	,	,
12350	128	12	and	and	CC
12350	128	13	prepare	prepare	VB
12350	128	14	as	as	IN
12350	128	15	brain	brain	NN
12350	128	16	appetizer	appetizer	NNP
12350	128	17	;	;	:
12350	128	18	beat	beat	VBD
12350	128	19	well	well	RB
12350	128	20	with	with	IN
12350	128	21	fork	fork	NN
12350	128	22	.	.	.
12350	129	1	CHICKEN	CHICKEN	NNP
12350	129	2	LIVER	LIVER	NNP
12350	129	3	PASTE	PASTE	NNP
12350	129	4	,	,	,
12350	129	5	No	no	UH
12350	129	6	.	.	.
12350	130	1	1	1	LS
12350	130	2	Wash	wash	VB
12350	130	3	thoroughly	thoroughly	RB
12350	130	4	several	several	JJ
12350	130	5	fowls	fowl	NNS
12350	130	6	'	'	POS
12350	130	7	livers	liver	NNS
12350	130	8	and	and	CC
12350	130	9	then	then	RB
12350	130	10	let	let	VB
12350	130	11	them	-PRON-	PRP
12350	130	12	simmer	simmer	VB
12350	130	13	until	until	IN
12350	130	14	tender	tender	NN
12350	130	15	in	in	IN
12350	130	16	a	a	DT
12350	130	17	little	little	RB
12350	130	18	strong	strong	JJ
12350	130	19	soup	soup	NN
12350	130	20	stock	stock	NN
12350	130	21	,	,	,
12350	130	22	adding	add	VBG
12350	130	23	some	some	DT
12350	130	24	sliced	sliced	JJ
12350	130	25	mushroom	mushroom	NN
12350	130	26	,	,	,
12350	130	27	minced	minced	JJ
12350	130	28	onion	onion	NN
12350	130	29	,	,	,
12350	130	30	and	and	CC
12350	130	31	a	a	DT
12350	130	32	little	little	JJ
12350	130	33	pepper	pepper	NN
12350	130	34	and	and	CC
12350	130	35	salt	salt	NN
12350	130	36	.	.	.
12350	131	1	When	when	WRB
12350	131	2	thoroughly	thoroughly	RB
12350	131	3	done	do	VBN
12350	131	4	mince	mince	NN
12350	131	5	the	the	DT
12350	131	6	whole	whole	NN
12350	131	7	finely	finely	RB
12350	131	8	,	,	,
12350	131	9	or	or	CC
12350	131	10	pound	pound	VB
12350	131	11	it	-PRON-	PRP
12350	131	12	in	in	IN
12350	131	13	a	a	DT
12350	131	14	mortar	mortar	NN
12350	131	15	.	.	.
12350	132	1	Now	now	RB
12350	132	2	put	put	VB
12350	132	3	it	-PRON-	PRP
12350	132	4	back	back	RB
12350	132	5	in	in	IN
12350	132	6	the	the	DT
12350	132	7	saucepan	saucepan	NN
12350	132	8	and	and	CC
12350	132	9	mix	mix	VB
12350	132	10	well	well	RB
12350	132	11	with	with	IN
12350	132	12	the	the	DT
12350	132	13	yolks	yolk	NNS
12350	132	14	of	of	IN
12350	132	15	sufficient	sufficient	JJ
12350	132	16	eggs	egg	NNS
12350	132	17	to	to	TO
12350	132	18	make	make	VB
12350	132	19	the	the	DT
12350	132	20	whole	whole	JJ
12350	132	21	fairly	fairly	RB
12350	132	22	moist	moist	NN
12350	132	23	.	.	.
12350	133	1	Warm	warm	VB
12350	133	2	over	over	IN
12350	133	3	the	the	DT
12350	133	4	fire	fire	NN
12350	133	5	,	,	,
12350	133	6	stirring	stir	VBG
12350	133	7	frequently	frequently	RB
12350	133	8	until	until	IN
12350	133	9	the	the	DT
12350	133	10	mixture	mixture	NN
12350	133	11	is	be	VBZ
12350	133	12	quite	quite	RB
12350	133	13	thick	thick	JJ
12350	133	14	,	,	,
12350	133	15	taking	take	VBG
12350	133	16	care	care	NN
12350	133	17	that	that	IN
12350	133	18	it	-PRON-	PRP
12350	133	19	does	do	VBZ
12350	133	20	not	not	RB
12350	133	21	burn	burn	VB
12350	133	22	.	.	.
12350	134	1	It	-PRON-	PRP
12350	134	2	should	should	MD
12350	134	3	be	be	VB
12350	134	4	served	serve	VBN
12350	134	5	upon	upon	IN
12350	134	6	rounds	round	NNS
12350	134	7	of	of	IN
12350	134	8	toast	toast	NN
12350	134	9	on	on	IN
12350	134	10	a	a	DT
12350	134	11	hot	hot	JJ
12350	134	12	dish	dish	NN
12350	134	13	garnished	garnish	VBN
12350	134	14	with	with	IN
12350	134	15	parsley	parsley	NNP
12350	134	16	.	.	.
12350	135	1	IMITATION	imitation	NN
12350	135	2	PATE	PATE	NNP
12350	135	3	DE	DE	NNP
12350	135	4	FOI	FOI	NNP
12350	135	5	GRAS	GRAS	NNP
12350	135	6	Take	take	VBP
12350	135	7	as	as	RB
12350	135	8	many	many	JJ
12350	135	9	livers	liver	NNS
12350	135	10	and	and	CC
12350	135	11	gizzards	gizzard	NNS
12350	135	12	of	of	IN
12350	135	13	any	any	DT
12350	135	14	kind	kind	NN
12350	135	15	of	of	IN
12350	135	16	fowl	fowl	NN
12350	135	17	as	as	IN
12350	135	18	you	-PRON-	PRP
12350	135	19	may	may	MD
12350	135	20	have	have	VB
12350	135	21	on	on	IN
12350	135	22	hand	hand	NN
12350	135	23	;	;	:
12350	135	24	add	add	VB
12350	135	25	to	to	IN
12350	135	26	these	these	DT
12350	135	27	three	three	CD
12350	135	28	tablespoons	tablespoon	NNS
12350	135	29	of	of	IN
12350	135	30	chicken	chicken	NN
12350	135	31	or	or	CC
12350	135	32	goose	goose	NN
12350	135	33	fat	fat	NN
12350	135	34	,	,	,
12350	135	35	a	a	DT
12350	135	36	finely	finely	RB
12350	135	37	chopped	chop	VBN
12350	135	38	onion	onion	NN
12350	135	39	,	,	,
12350	135	40	one	one	CD
12350	135	41	tablespoon	tablespoon	NN
12350	135	42	of	of	IN
12350	135	43	pungent	pungent	JJ
12350	135	44	sauce	sauce	NN
12350	135	45	,	,	,
12350	135	46	and	and	CC
12350	135	47	salt	salt	NN
12350	135	48	and	and	CC
12350	135	49	white	white	JJ
12350	135	50	pepper	pepper	NN
12350	135	51	to	to	IN
12350	135	52	taste	taste	NN
12350	135	53	.	.	.
12350	136	1	Boil	boil	VB
12350	136	2	the	the	DT
12350	136	3	livers	liver	NNS
12350	136	4	until	until	IN
12350	136	5	quite	quite	RB
12350	136	6	done	do	VBN
12350	136	7	and	and	CC
12350	136	8	drain	drain	VB
12350	136	9	;	;	:
12350	136	10	when	when	WRB
12350	136	11	cold	cold	JJ
12350	136	12	,	,	,
12350	136	13	rub	rub	VBP
12350	136	14	to	to	IN
12350	136	15	a	a	DT
12350	136	16	smooth	smooth	JJ
12350	136	17	paste	paste	NN
12350	136	18	.	.	.
12350	137	1	Take	take	VB
12350	137	2	some	some	DT
12350	137	3	of	of	IN
12350	137	4	the	the	DT
12350	137	5	fat	fat	NN
12350	137	6	and	and	CC
12350	137	7	chopped	chopped	JJ
12350	137	8	onion	onion	NN
12350	137	9	and	and	CC
12350	137	10	simmer	simmer	NN
12350	137	11	together	together	RB
12350	137	12	slowly	slowly	RB
12350	137	13	for	for	IN
12350	137	14	ten	ten	CD
12350	137	15	minutes	minute	NNS
12350	137	16	.	.	.
12350	138	1	Strain	strain	VB
12350	138	2	through	through	IN
12350	138	3	a	a	DT
12350	138	4	thin	thin	JJ
12350	138	5	muslin	muslin	NN
12350	138	6	bag	bag	NN
12350	138	7	,	,	,
12350	138	8	pressing	press	VBG
12350	138	9	the	the	DT
12350	138	10	bag	bag	NN
12350	138	11	tightly	tightly	RB
12350	138	12	,	,	,
12350	138	13	turn	turn	VB
12350	138	14	into	into	IN
12350	138	15	a	a	DT
12350	138	16	bowl	bowl	NN
12350	138	17	and	and	CC
12350	138	18	mix	mix	VB
12350	138	19	with	with	IN
12350	138	20	the	the	DT
12350	138	21	seasoning	seasoning	NN
12350	138	22	;	;	:
12350	138	23	work	work	VB
12350	138	24	all	all	RB
12350	138	25	together	together	RB
12350	138	26	for	for	IN
12350	138	27	a	a	DT
12350	138	28	long	long	JJ
12350	138	29	time	time	NN
12350	138	30	,	,	,
12350	138	31	then	then	RB
12350	138	32	grease	grease	VB
12350	138	33	a	a	DT
12350	138	34	bowl	bowl	NN
12350	138	35	or	or	CC
12350	138	36	cups	cup	NNS
12350	138	37	and	and	CC
12350	138	38	press	press	NN
12350	138	39	this	this	DT
12350	138	40	mixture	mixture	NN
12350	138	41	into	into	IN
12350	138	42	them	-PRON-	PRP
12350	138	43	;	;	:
12350	138	44	when	when	WRB
12350	138	45	soft	soft	RB
12350	138	46	cut	cut	VBD
12350	138	47	up	up	RP
12350	138	48	the	the	DT
12350	138	49	gizzards	gizzard	NNS
12350	138	50	into	into	IN
12350	138	51	bits	bit	NNS
12350	138	52	and	and	CC
12350	138	53	lay	lie	VBD
12350	138	54	between	between	IN
12350	138	55	the	the	DT
12350	138	56	mixture	mixture	NN
12350	138	57	.	.	.
12350	139	1	You	-PRON-	PRP
12350	139	2	may	may	MD
12350	139	3	season	season	VB
12350	139	4	this	this	DT
12350	139	5	highly	highly	RB
12350	139	6	,	,	,
12350	139	7	or	or	CC
12350	139	8	to	to	TO
12350	139	9	suit	suit	VB
12350	139	10	taste	taste	NN
12350	139	11	.	.	.
12350	140	1	CHICKEN	CHICKEN	NNP
12350	140	2	LIVER	LIVER	NNP
12350	140	3	PASTE	PASTE	NNP
12350	140	4	,	,	,
12350	140	5	No	no	UH
12350	140	6	.	.	.
12350	141	1	2	2	LS
12350	141	2	Take	take	VB
12350	141	3	one	one	CD
12350	141	4	-	-	HYPH
12350	141	5	quarter	quarter	NN
12350	141	6	pound	pound	NN
12350	141	7	chicken	chicken	NN
12350	141	8	livers	liver	NNS
12350	141	9	that	that	WDT
12350	141	10	have	have	VBP
12350	141	11	been	be	VBN
12350	141	12	boiled	boil	VBN
12350	141	13	soft	soft	JJ
12350	141	14	;	;	:
12350	141	15	drain	drain	VB
12350	141	16	and	and	CC
12350	141	17	rub	rub	VB
12350	141	18	through	through	RP
12350	141	19	grater	grater	NN
12350	141	20	,	,	,
12350	141	21	add	add	VB
12350	141	22	one	one	CD
12350	141	23	-	-	HYPH
12350	141	24	quarter	quarter	NN
12350	141	25	cup	cup	NN
12350	141	26	of	of	IN
12350	141	27	fresh	fresh	JJ
12350	141	28	mushrooms	mushroom	NNS
12350	141	29	that	that	WDT
12350	141	30	have	have	VBP
12350	141	31	been	be	VBN
12350	141	32	fried	fry	VBN
12350	141	33	for	for	IN
12350	141	34	three	three	CD
12350	141	35	minutes	minute	NNS
12350	141	36	in	in	IN
12350	141	37	two	two	CD
12350	141	38	tablespoons	tablespoon	NNS
12350	141	39	of	of	IN
12350	141	40	chicken	chicken	NN
12350	141	41	fat	fat	NN
12350	141	42	,	,	,
12350	141	43	chop	chop	VB
12350	141	44	these	these	DT
12350	141	45	,	,	,
12350	141	46	mix	mix	VB
12350	141	47	smooth	smooth	VB
12350	141	48	with	with	IN
12350	141	49	the	the	DT
12350	141	50	liver	liver	NN
12350	141	51	,	,	,
12350	141	52	moistening	moisten	VBG
12350	141	53	with	with	IN
12350	141	54	the	the	DT
12350	141	55	fat	fat	NN
12350	141	56	used	use	VBN
12350	141	57	in	in	IN
12350	141	58	frying	fry	VBG
12350	141	59	the	the	DT
12350	141	60	mushrooms	mushroom	NNS
12350	141	61	,	,	,
12350	141	62	season	season	NN
12350	141	63	with	with	IN
12350	141	64	salt	salt	NN
12350	141	65	,	,	,
12350	141	66	pepper	pepper	NN
12350	141	67	,	,	,
12350	141	68	paprika	paprika	NNS
12350	141	69	and	and	CC
12350	141	70	a	a	DT
12350	141	71	little	little	JJ
12350	141	72	onion	onion	NN
12350	141	73	and	and	CC
12350	141	74	lemon	lemon	NN
12350	141	75	juice	juice	NN
12350	141	76	.	.	.
12350	142	1	Spread	Spread	VBN
12350	142	2	on	on	IN
12350	142	3	rye	rye	NN
12350	142	4	bread	bread	NN
12350	142	5	slices	slice	NNS
12350	142	6	.	.	.
12350	143	1	Garnish	garnish	JJ
12350	143	2	plate	plate	NN
12350	143	3	with	with	IN
12350	143	4	a	a	DT
12350	143	5	red	red	JJ
12350	143	6	radish	radish	NN
12350	143	7	or	or	CC
12350	143	8	sprigs	sprig	NNS
12350	143	9	of	of	IN
12350	143	10	parsley	parsley	NNP
12350	143	11	.	.	.
12350	144	1	CHOPPED	CHOPPED	NNP
12350	144	2	HERRING	HERRING	NNP
12350	144	3	Soak	Soak	NNP
12350	144	4	herring	herre	VBG
12350	144	5	a	a	DT
12350	144	6	few	few	JJ
12350	144	7	hours	hour	NNS
12350	144	8	,	,	,
12350	144	9	when	when	WRB
12350	144	10	washed	wash	VBN
12350	144	11	and	and	CC
12350	144	12	cleaned	clean	VBD
12350	144	13	,	,	,
12350	144	14	bone	bone	NN
12350	144	15	and	and	CC
12350	144	16	chop	chop	NN
12350	144	17	.	.	.
12350	145	1	To	to	IN
12350	145	2	one	one	CD
12350	145	3	herring	herre	VBG
12350	145	4	take	take	VB
12350	145	5	one	one	CD
12350	145	6	onion	onion	NN
12350	145	7	,	,	,
12350	145	8	one	one	CD
12350	145	9	sour	sour	JJ
12350	145	10	apple	apple	NN
12350	145	11	,	,	,
12350	145	12	a	a	DT
12350	145	13	slice	slice	NN
12350	145	14	of	of	IN
12350	145	15	white	white	JJ
12350	145	16	bread	bread	NN
12350	145	17	which	which	WDT
12350	145	18	has	have	VBZ
12350	145	19	been	be	VBN
12350	145	20	soaked	soak	VBN
12350	145	21	in	in	IN
12350	145	22	vinegar	vinegar	NN
12350	145	23	,	,	,
12350	145	24	chop	chop	VB
12350	145	25	all	all	PDT
12350	145	26	these	these	DT
12350	145	27	;	;	:
12350	145	28	add	add	VB
12350	145	29	one	one	CD
12350	145	30	teaspoon	teaspoon	NN
12350	145	31	oil	oil	NN
12350	145	32	,	,	,
12350	145	33	a	a	DT
12350	145	34	little	little	JJ
12350	145	35	cinnamon	cinnamon	NN
12350	145	36	and	and	CC
12350	145	37	pepper	pepper	NN
12350	145	38	.	.	.
12350	146	1	Put	put	VB
12350	146	2	on	on	RP
12350	146	3	platter	platter	NN
12350	146	4	in	in	IN
12350	146	5	shape	shape	NN
12350	146	6	of	of	IN
12350	146	7	a	a	DT
12350	146	8	herring	herring	NN
12350	146	9	with	with	IN
12350	146	10	head	head	NN
12350	146	11	at	at	IN
12350	146	12	top	top	NN
12350	146	13	and	and	CC
12350	146	14	tail	tail	NN
12350	146	15	at	at	IN
12350	146	16	bottom	bottom	NN
12350	146	17	of	of	IN
12350	146	18	dish	dish	NN
12350	146	19	,	,	,
12350	146	20	and	and	CC
12350	146	21	sprinkle	sprinkle	VB
12350	146	22	the	the	DT
12350	146	23	chopped	chop	VBN
12350	146	24	white	white	NN
12350	146	25	of	of	IN
12350	146	26	a	a	DT
12350	146	27	hard	hard	RB
12350	146	28	-	-	HYPH
12350	146	29	boiled	boiled	JJ
12350	146	30	egg	egg	NN
12350	146	31	over	over	IN
12350	146	32	fish	fish	NN
12350	146	33	and	and	CC
12350	146	34	then	then	RB
12350	146	35	the	the	DT
12350	146	36	chopped	chop	VBN
12350	146	37	yolk	yolk	NN
12350	146	38	.	.	.
12350	147	1	CHEESE	cheese	NN
12350	147	2	BALLS	ball	NNS
12350	147	3	Take	take	VB
12350	147	4	mashed	mash	VBN
12350	147	5	cream	cream	NN
12350	147	6	cheese	cheese	NN
12350	147	7	--	--	:
12350	147	8	add	add	VB
12350	147	9	butter	butter	NN
12350	147	10	,	,	,
12350	147	11	cream	cream	NN
12350	147	12	and	and	CC
12350	147	13	a	a	DT
12350	147	14	little	little	JJ
12350	147	15	paprika	paprika	NNS
12350	147	16	.	.	.
12350	148	1	You	-PRON-	PRP
12350	148	2	can	can	MD
12350	148	3	chop	chop	VB
12350	148	4	either	either	CC
12350	148	5	green	green	JJ
12350	148	6	peppers	pepper	NNS
12350	148	7	,	,	,
12350	148	8	almonds	almond	VBZ
12350	148	9	or	or	CC
12350	148	10	olives	olive	NNS
12350	148	11	in	in	IN
12350	148	12	this	this	DT
12350	148	13	mixture	mixture	NN
12350	148	14	,	,	,
12350	148	15	or	or	CC
12350	148	16	the	the	DT
12350	148	17	juice	juice	NN
12350	148	18	of	of	IN
12350	148	19	an	an	DT
12350	148	20	onion	onion	NN
12350	148	21	.	.	.
12350	149	1	Roll	roll	VB
12350	149	2	into	into	IN
12350	149	3	small	small	JJ
12350	149	4	balls	ball	NNS
12350	149	5	and	and	CC
12350	149	6	serve	serve	VB
12350	149	7	on	on	IN
12350	149	8	lettuce	lettuce	NN
12350	149	9	leaves	leave	NNS
12350	149	10	.	.	.
12350	150	1	This	this	DT
12350	150	2	is	be	VBZ
12350	150	3	also	also	RB
12350	150	4	very	very	RB
12350	150	5	good	good	JJ
12350	150	6	for	for	IN
12350	150	7	sandwiches	sandwich	NNS
12350	150	8	.	.	.
12350	151	1	EGG	EGG	NNP
12350	151	2	APPETIZER	APPETIZER	NNP
12350	151	3	Boil	Boil	NNP
12350	151	4	eggs	egg	NNS
12350	151	5	hard	hard	JJ
12350	151	6	.	.	.
12350	152	1	Cut	cut	NN
12350	152	2	slice	slice	NN
12350	152	3	off	off	RP
12350	152	4	the	the	DT
12350	152	5	end	end	NN
12350	152	6	,	,	,
12350	152	7	so	so	IN
12350	152	8	that	that	IN
12350	152	9	the	the	DT
12350	152	10	egg	egg	NN
12350	152	11	will	will	MD
12350	152	12	stand	stand	VB
12350	152	13	firm	firm	JJ
12350	152	14	.	.	.
12350	153	1	Dip	dip	VB
12350	153	2	egg	egg	NN
12350	153	3	in	in	IN
12350	153	4	French	french	JJ
12350	153	5	dressing	dressing	NN
12350	153	6	,	,	,
12350	153	7	then	then	RB
12350	153	8	with	with	IN
12350	153	9	a	a	DT
12350	153	10	pastry	pastry	NN
12350	153	11	bag	bag	NN
12350	153	12	arrange	arrange	NN
12350	153	13	sardellen	sardellen	NN
12350	153	14	butter	butter	NN
12350	153	15	on	on	IN
12350	153	16	the	the	DT
12350	153	17	top	top	NN
12350	153	18	of	of	IN
12350	153	19	egg	egg	NN
12350	153	20	.	.	.
12350	154	1	Have	have	VBP
12350	154	2	ready	ready	JJ
12350	154	3	small	small	JJ
12350	154	4	squares	square	NNS
12350	154	5	of	of	IN
12350	154	6	toasted	toast	VBN
12350	154	7	bread	bread	NN
12350	154	8	,	,	,
12350	154	9	spread	spread	VBD
12350	154	10	with	with	IN
12350	154	11	a	a	DT
12350	154	12	thin	thin	JJ
12350	154	13	layer	layer	NN
12350	154	14	of	of	IN
12350	154	15	sardellen	sardellen	NN
12350	154	16	butter	butter	NN
12350	154	17	,	,	,
12350	154	18	on	on	IN
12350	154	19	which	which	WDT
12350	154	20	to	to	TO
12350	154	21	stand	stand	VB
12350	154	22	the	the	DT
12350	154	23	eggs	egg	NNS
12350	154	24	.	.	.
12350	155	1	Caviar	caviar	JJ
12350	155	2	,	,	,
12350	155	3	mixed	mix	VBN
12350	155	4	with	with	IN
12350	155	5	some	some	DT
12350	155	6	finely	finely	RB
12350	155	7	chopped	chop	VBN
12350	155	8	onion	onion	NN
12350	155	9	,	,	,
12350	155	10	pepper	pepper	NN
12350	155	11	and	and	CC
12350	155	12	lemon	lemon	NN
12350	155	13	juice	juice	NN
12350	155	14	,	,	,
12350	155	15	may	may	MD
12350	155	16	be	be	VB
12350	155	17	used	use	VBN
12350	155	18	instead	instead	RB
12350	155	19	of	of	IN
12350	155	20	the	the	DT
12350	155	21	sardellen	sardellen	NN
12350	155	22	butter	butter	NN
12350	155	23	,	,	,
12350	155	24	but	but	CC
12350	155	25	mayonnaise	mayonnaise	NN
12350	155	26	must	must	MD
12350	155	27	be	be	VB
12350	155	28	used	use	VBN
12350	155	29	over	over	IN
12350	155	30	the	the	DT
12350	155	31	caviar	caviar	NN
12350	155	32	.	.	.
12350	156	1	DEVILED	DEVILED	NNP
12350	156	2	EGGS	EGGS	NNP
12350	156	3	WITH	with	IN
12350	156	4	HOT	hot	JJ
12350	156	5	SAUCE	sauce	NN
12350	156	6	Take	take	VBP
12350	156	7	six	six	CD
12350	156	8	hard	hard	RB
12350	156	9	-	-	HYPH
12350	156	10	boiled	boil	VBN
12350	156	11	eggs	egg	NNS
12350	156	12	,	,	,
12350	156	13	cut	cut	VBN
12350	156	14	lengthwise	lengthwise	RB
12350	156	15	,	,	,
12350	156	16	remove	remove	VB
12350	156	17	yolk	yolk	NNP
12350	156	18	and	and	CC
12350	156	19	add	add	VB
12350	156	20	to	to	IN
12350	156	21	same	same	JJ
12350	156	22	:	:	:
12350	156	23	one	one	CD
12350	156	24	dessertspoon	dessertspoon	NN
12350	156	25	of	of	IN
12350	156	26	melted	melted	JJ
12350	156	27	butter	butter	NN
12350	156	28	,	,	,
12350	156	29	Cayenne	Cayenne	NNP
12350	156	30	pepper	pepper	NN
12350	156	31	,	,	,
12350	156	32	salt	salt	NN
12350	156	33	and	and	CC
12350	156	34	chopped	chop	VBD
12350	156	35	parsley	parsley	NN
12350	156	36	.	.	.
12350	157	1	Mash	Mash	NNP
12350	157	2	this	this	DT
12350	157	3	mixture	mixture	NN
12350	157	4	very	very	RB
12350	157	5	fine	fine	JJ
12350	157	6	and	and	CC
12350	157	7	refill	refill	VBP
12350	157	8	the	the	DT
12350	157	9	whites	white	NNS
12350	157	10	of	of	IN
12350	157	11	the	the	DT
12350	157	12	eggs	egg	NNS
12350	157	13	and	and	CC
12350	157	14	turn	turn	VB
12350	157	15	over	over	RP
12350	157	16	on	on	IN
12350	157	17	platter	platter	NN
12350	157	18	.	.	.
12350	158	1	*	*	NFP
12350	158	2	Sauce	sauce	NN
12350	158	3	.	.	.
12350	159	1	*	*	NFP
12350	159	2	--One	--one	NN
12350	159	3	tablespoon	tablespoon	NN
12350	159	4	of	of	IN
12350	159	5	butter	butter	NN
12350	159	6	,	,	,
12350	159	7	one	one	CD
12350	159	8	tablespoon	tablespoon	NN
12350	159	9	of	of	IN
12350	159	10	flour	flour	NN
12350	159	11	,	,	,
12350	159	12	a	a	DT
12350	159	13	pinch	pinch	NN
12350	159	14	of	of	IN
12350	159	15	Cayenne	Cayenne	NNP
12350	159	16	pepper	pepper	NN
12350	159	17	,	,	,
12350	159	18	salt	salt	NN
12350	159	19	and	and	CC
12350	159	20	one	one	CD
12350	159	21	pint	pint	NN
12350	159	22	of	of	IN
12350	159	23	milk	milk	NN
12350	159	24	.	.	.
12350	160	1	Stir	stir	VB
12350	160	2	this	this	DT
12350	160	3	mixture	mixture	NN
12350	160	4	continually	continually	RB
12350	160	5	until	until	IN
12350	160	6	it	-PRON-	PRP
12350	160	7	thickens	thicken	VBZ
12350	160	8	;	;	:
12350	160	9	beat	beat	VBD
12350	160	10	the	the	DT
12350	160	11	yolk	yolk	NNP
12350	160	12	of	of	IN
12350	160	13	one	one	CD
12350	160	14	egg	egg	NN
12350	160	15	and	and	CC
12350	160	16	pour	pour	VB
12350	160	17	the	the	DT
12350	160	18	hot	hot	JJ
12350	160	19	gravy	gravy	NN
12350	160	20	over	over	IN
12350	160	21	the	the	DT
12350	160	22	same	same	JJ
12350	160	23	.	.	.
12350	161	1	Dress	dress	VB
12350	161	2	with	with	IN
12350	161	3	chopped	chop	VBN
12350	161	4	parsley	parsley	NN
12350	161	5	and	and	CC
12350	161	6	eat	eat	VB
12350	161	7	very	very	RB
12350	161	8	hot	hot	JJ
12350	161	9	.	.	.
12350	162	1	Sherry	sherry	JJ
12350	162	2	wine	wine	NN
12350	162	3	can	can	MD
12350	162	4	be	be	VB
12350	162	5	added	add	VBN
12350	162	6	if	if	IN
12350	162	7	desired	desire	VBN
12350	162	8	.	.	.
12350	163	1	STUFFED	stuffed	VB
12350	163	2	YELLOW	yellow	NN
12350	163	3	TOMATOES	tomato	NNS
12350	163	4	Take	take	VBP
12350	163	5	small	small	JJ
12350	163	6	yellow	yellow	JJ
12350	163	7	tomatoes	tomato	NNS
12350	163	8	,	,	,
12350	163	9	scrape	scrape	VB
12350	163	10	out	out	RP
12350	163	11	the	the	DT
12350	163	12	centre	centre	NN
12350	163	13	and	and	CC
12350	163	14	fill	fill	VB
12350	163	15	with	with	IN
12350	163	16	caviar	caviar	NN
12350	163	17	.	.	.
12350	164	1	Serve	serve	VB
12350	164	2	on	on	IN
12350	164	3	lettuce	lettuce	NN
12350	164	4	or	or	CC
12350	164	5	watercress	watercress	NN
12350	164	6	.	.	.
12350	165	1	A	a	DT
12350	165	2	DELICIOUS	DELICIOUS	NNP
12350	165	3	APPETIZER	APPETIZER	NNS
12350	165	4	Take	take	VBP
12350	165	5	as	as	RB
12350	165	6	many	many	JJ
12350	165	7	slices	slice	NNS
12350	165	8	of	of	IN
12350	165	9	delicately	delicately	RB
12350	165	10	browned	brown	VBN
12350	165	11	toast	toast	NN
12350	165	12	as	as	IN
12350	165	13	people	people	NNS
12350	165	14	to	to	TO
12350	165	15	serve	serve	VB
12350	165	16	,	,	,
12350	165	17	several	several	JJ
12350	165	18	large	large	JJ
12350	165	19	,	,	,
12350	165	20	firm	firm	NN
12350	165	21	tomatoes	tomato	NNS
12350	165	22	sliced	slice	VBD
12350	165	23	,	,	,
12350	165	24	one	one	CD
12350	165	25	green	green	JJ
12350	165	26	pepper	pepper	NN
12350	165	27	,	,	,
12350	165	28	and	and	CC
12350	165	29	store	store	NN
12350	165	30	cheese	cheese	NN
12350	165	31	.	.	.
12350	166	1	Place	place	VB
12350	166	2	a	a	DT
12350	166	3	slice	slice	NN
12350	166	4	of	of	IN
12350	166	5	tomato	tomato	NN
12350	166	6	on	on	IN
12350	166	7	each	each	DT
12350	166	8	slice	slice	NN
12350	166	9	of	of	IN
12350	166	10	toast	toast	NN
12350	166	11	and	and	CC
12350	166	12	season	season	NN
12350	166	13	with	with	IN
12350	166	14	salt	salt	NN
12350	166	15	and	and	CC
12350	166	16	pepper	pepper	NN
12350	166	17	and	and	CC
12350	166	18	a	a	DT
12350	166	19	dot	dot	NN
12350	166	20	of	of	IN
12350	166	21	butter	butter	NN
12350	166	22	.	.	.
12350	167	1	Place	place	VB
12350	167	2	several	several	JJ
12350	167	3	long	long	JJ
12350	167	4	,	,	,
12350	167	5	curly	curly	RB
12350	167	6	strips	strip	NNS
12350	167	7	of	of	IN
12350	167	8	pepper	pepper	NN
12350	167	9	around	around	IN
12350	167	10	the	the	DT
12350	167	11	tomato	tomato	NN
12350	167	12	,	,	,
12350	167	13	and	and	CC
12350	167	14	cover	cover	VB
12350	167	15	with	with	IN
12350	167	16	a	a	DT
12350	167	17	thin	thin	JJ
12350	167	18	slice	slice	NN
12350	167	19	of	of	IN
12350	167	20	the	the	DT
12350	167	21	cheese	cheese	NN
12350	167	22	.	.	.
12350	168	1	Place	place	NN
12350	168	2	in	in	IN
12350	168	3	the	the	DT
12350	168	4	oven	oven	NN
12350	168	5	until	until	IN
12350	168	6	the	the	DT
12350	168	7	cheese	cheese	NN
12350	168	8	is	be	VBZ
12350	168	9	melted	melt	VBN
12350	168	10	.	.	.
12350	169	1	Serve	serve	VB
12350	169	2	piping	piping	NN
12350	169	3	hot	hot	JJ
12350	169	4	.	.	.
12350	170	1	CELERY	celery	NN
12350	170	2	RELISH	RELISH	NNS
12350	170	3	Boil	boil	NN
12350	170	4	about	about	RB
12350	170	5	six	six	CD
12350	170	6	pieces	piece	NNS
12350	170	7	of	of	IN
12350	170	8	celery	celery	NN
12350	170	9	root	root	NN
12350	170	10	.	.	.
12350	171	1	When	when	WRB
12350	171	2	soft	soft	JJ
12350	171	3	,	,	,
12350	171	4	peel	peel	NN
12350	171	5	and	and	CC
12350	171	6	mash	mash	NN
12350	171	7	.	.	.
12350	172	1	Season	season	NN
12350	172	2	with	with	IN
12350	172	3	salt	salt	NN
12350	172	4	,	,	,
12350	172	5	pepper	pepper	NN
12350	172	6	,	,	,
12350	172	7	a	a	DT
12350	172	8	little	little	JJ
12350	172	9	onion	onion	NN
12350	172	10	powder	powder	NN
12350	172	11	,	,	,
12350	172	12	a	a	DT
12350	172	13	teaspoon	teaspoon	NN
12350	172	14	of	of	IN
12350	172	15	home	home	NN
12350	172	16	-	-	HYPH
12350	172	17	made	make	VBN
12350	172	18	mustard	mustard	NN
12350	172	19	and	and	CC
12350	172	20	plenty	plenty	NN
12350	172	21	of	of	IN
12350	172	22	mayonnaise	mayonnaise	NN
12350	172	23	.	.	.
12350	173	1	Shape	shape	VB
12350	173	2	into	into	IN
12350	173	3	pyramids	pyramid	NNS
12350	173	4	,	,	,
12350	173	5	put	put	VBD
12350	173	6	mayonnaise	mayonnaise	NN
12350	173	7	on	on	IN
12350	173	8	the	the	DT
12350	173	9	top	top	NN
12350	173	10	of	of	IN
12350	173	11	the	the	DT
12350	173	12	pyramid	pyramid	NN
12350	173	13	,	,	,
12350	173	14	and	and	CC
12350	173	15	on	on	IN
12350	173	16	top	top	NN
12350	173	17	of	of	IN
12350	173	18	that	that	DT
12350	173	19	either	either	CC
12350	173	20	a	a	DT
12350	173	21	little	little	JJ
12350	173	22	well	well	RB
12350	173	23	-	-	HYPH
12350	173	24	seasoned	season	VBN
12350	173	25	caviar	caviar	NN
12350	173	26	or	or	CC
12350	173	27	some	some	DT
12350	173	28	sardellen	sardellen	NN
12350	173	29	butter	butter	NN
12350	173	30	shaped	shape	VBN
12350	173	31	in	in	IN
12350	173	32	a	a	DT
12350	173	33	pastry	pastry	NN
12350	173	34	bag	bag	NN
12350	173	35	.	.	.
12350	174	1	Serve	serve	VB
12350	174	2	on	on	IN
12350	174	3	a	a	DT
12350	174	4	slice	slice	NN
12350	174	5	of	of	IN
12350	174	6	beets	beet	NNS
12350	174	7	and	and	CC
12350	174	8	a	a	DT
12350	174	9	lettuce	lettuce	NN
12350	174	10	leaf	leaf	NN
12350	174	11	.	.	.
12350	175	1	SARDELLEN	SARDELLEN	NNP
12350	175	2	Take	take	VB
12350	175	3	one	one	CD
12350	175	4	-	-	HYPH
12350	175	5	quarter	quarter	NN
12350	175	6	pound	pound	NN
12350	175	7	salted	salt	VBD
12350	175	8	sardellen	sardellen	NN
12350	175	9	and	and	CC
12350	175	10	soak	soak	VB
12350	175	11	in	in	RP
12350	175	12	water	water	NN
12350	175	13	over	over	IN
12350	175	14	night	night	NN
12350	175	15	.	.	.
12350	176	1	Bone	bone	VB
12350	176	2	the	the	DT
12350	176	3	next	next	JJ
12350	176	4	morning	morning	NN
12350	176	5	,	,	,
12350	176	6	put	put	VBN
12350	176	7	in	in	IN
12350	176	8	cloth	cloth	NN
12350	176	9	and	and	CC
12350	176	10	press	press	NN
12350	176	11	until	until	IN
12350	176	12	dry	dry	JJ
12350	176	13	;	;	:
12350	176	14	chop	chop	VB
12350	176	15	very	very	RB
12350	176	16	fine	fine	RB
12350	176	17	,	,	,
12350	176	18	almost	almost	RB
12350	176	19	to	to	IN
12350	176	20	a	a	DT
12350	176	21	paste	paste	NN
12350	176	22	;	;	:
12350	176	23	take	take	VB
12350	176	24	one	one	CD
12350	176	25	-	-	HYPH
12350	176	26	half	half	NN
12350	176	27	pound	pound	NN
12350	176	28	sweet	sweet	JJ
12350	176	29	butter	butter	NN
12350	176	30	,	,	,
12350	176	31	stir	stir	VB
12350	176	32	to	to	IN
12350	176	33	a	a	DT
12350	176	34	cream	cream	NN
12350	176	35	and	and	CC
12350	176	36	add	add	VB
12350	176	37	the	the	DT
12350	176	38	sardellen	sardellen	NN
12350	176	39	.	.	.
12350	177	1	Serve	serve	VB
12350	177	2	on	on	IN
12350	177	3	toasted	toasted	JJ
12350	177	4	cracker	cracker	NN
12350	177	5	or	or	CC
12350	177	6	bread	bread	NN
12350	177	7	.	.	.
12350	178	1	Sprinkle	sprinkle	VB
12350	178	2	with	with	IN
12350	178	3	the	the	DT
12350	178	4	grated	grate	VBN
12350	178	5	yellow	yellow	JJ
12350	178	6	and	and	CC
12350	178	7	grated	grate	VBD
12350	178	8	white	white	JJ
12350	178	9	of	of	IN
12350	178	10	egg	egg	NN
12350	178	11	.	.	.
12350	179	1	STUFFED	stuffed	NN
12350	179	2	EGGS	EGGS	NNP
12350	179	3	Hard	Hard	NNP
12350	179	4	boil	boil	NN
12350	179	5	eggs	egg	NNS
12350	179	6	,	,	,
12350	179	7	drop	drop	VB
12350	179	8	into	into	IN
12350	179	9	cold	cold	JJ
12350	179	10	water	water	NN
12350	179	11	,	,	,
12350	179	12	remove	remove	VB
12350	179	13	shells	shell	NNS
12350	179	14	,	,	,
12350	179	15	cut	cut	VB
12350	179	16	each	each	DT
12350	179	17	in	in	IN
12350	179	18	half	half	NN
12350	179	19	lengthwise	lengthwise	RB
12350	179	20	.	.	.
12350	180	1	Turn	turn	VB
12350	180	2	out	out	RP
12350	180	3	yolks	yolk	NNS
12350	180	4	into	into	IN
12350	180	5	a	a	DT
12350	180	6	bowl	bowl	NN
12350	180	7	.	.	.
12350	181	1	Carefully	carefully	RB
12350	181	2	place	place	VB
12350	181	3	whites	white	NNS
12350	181	4	together	together	RB
12350	181	5	in	in	IN
12350	181	6	pairs	pair	NNS
12350	181	7	,	,	,
12350	181	8	mash	mash	NN
12350	181	9	yolks	yolk	NNS
12350	181	10	with	with	IN
12350	181	11	back	back	RB
12350	181	12	of	of	IN
12350	181	13	a	a	DT
12350	181	14	spoon	spoon	NN
12350	181	15	.	.	.
12350	182	1	For	for	IN
12350	182	2	every	every	DT
12350	182	3	six	six	CD
12350	182	4	yolks	yolk	NNS
12350	182	5	put	put	VBN
12350	182	6	into	into	IN
12350	182	7	bowl	bowl	NN
12350	182	8	one	one	CD
12350	182	9	tablespoon	tablespoon	NN
12350	182	10	melted	melt	VBN
12350	182	11	butter	butter	NN
12350	182	12	,	,	,
12350	182	13	one	one	CD
12350	182	14	-	-	HYPH
12350	182	15	half	half	NN
12350	182	16	teaspoon	teaspoon	NN
12350	182	17	mustard	mustard	NN
12350	182	18	(	(	-LRB-
12350	182	19	the	the	DT
12350	182	20	kind	kind	NN
12350	182	21	prepared	prepare	VBN
12350	182	22	for	for	IN
12350	182	23	table	table	NN
12350	182	24	)	)	-RRB-
12350	182	25	,	,	,
12350	182	26	one	one	CD
12350	182	27	teaspoon	teaspoon	NN
12350	182	28	salt	salt	NN
12350	182	29	,	,	,
12350	182	30	dash	dash	NN
12350	182	31	of	of	IN
12350	182	32	cayenne	cayenne	NN
12350	182	33	pepper	pepper	NN
12350	182	34	.	.	.
12350	183	1	Rub	rub	VB
12350	183	2	these	these	DT
12350	183	3	together	together	RB
12350	183	4	thoroughly	thoroughly	RB
12350	183	5	with	with	IN
12350	183	6	yolks	yolk	NNS
12350	183	7	.	.	.
12350	184	1	Make	make	VB
12350	184	2	little	little	JJ
12350	184	3	balls	ball	NNS
12350	184	4	of	of	IN
12350	184	5	this	this	DT
12350	184	6	paste	paste	NN
12350	184	7	the	the	DT
12350	184	8	size	size	NN
12350	184	9	of	of	IN
12350	184	10	the	the	DT
12350	184	11	yolks	yolk	NNS
12350	184	12	.	.	.
12350	185	1	Fit	fit	VB
12350	185	2	one	one	CD
12350	185	3	ball	ball	NN
12350	185	4	into	into	IN
12350	185	5	each	each	DT
12350	185	6	pair	pair	NN
12350	185	7	whites	white	NNS
12350	185	8	.	.	.
12350	186	1	NUT	NUT	NNP
12350	186	2	AND	and	CC
12350	186	3	CHEESE	cheese	NN
12350	186	4	RELISH	RELISH	NNS
12350	186	5	Mix	mix	NN
12350	186	6	one	one	CD
12350	186	7	package	package	NN
12350	186	8	cream	cream	NN
12350	186	9	cheese	cheese	NN
12350	186	10	with	with	IN
12350	186	11	one	one	CD
12350	186	12	cup	cup	NN
12350	186	13	of	of	IN
12350	186	14	chopped	chopped	JJ
12350	186	15	nut	nut	NNP
12350	186	16	meats	meat	NNS
12350	186	17	,	,	,
12350	186	18	one	one	CD
12350	186	19	teaspoon	teaspoon	NN
12350	186	20	of	of	IN
12350	186	21	chopped	chop	VBN
12350	186	22	parsley	parsley	NN
12350	186	23	,	,	,
12350	186	24	two	two	CD
12350	186	25	tablespoons	tablespoon	NNS
12350	186	26	of	of	IN
12350	186	27	whipped	whip	VBN
12350	186	28	cream	cream	NN
12350	186	29	,	,	,
12350	186	30	salt	salt	NN
12350	186	31	and	and	CC
12350	186	32	red	red	JJ
12350	186	33	pepper	pepper	NN
12350	186	34	.	.	.
12350	187	1	Roll	roll	VB
12350	187	2	into	into	IN
12350	187	3	balls	ball	NNS
12350	187	4	and	and	CC
12350	187	5	serve	serve	VB
12350	187	6	cold	cold	JJ
12350	187	7	,	,	,
12350	187	8	garnished	garnish	VBN
12350	187	9	with	with	IN
12350	187	10	parsley	parsley	NN
12350	187	11	and	and	CC
12350	187	12	chopped	chop	VBD
12350	187	13	nuts	nut	NNS
12350	187	14	.	.	.
12350	188	1	GRAPE	GRAPE	NNP
12350	188	2	-	-	HYPH
12350	188	3	FRUIT	FRUIT	NNP
12350	188	4	COCKTAIL	COCKTAIL	NNP
12350	188	5	Cut	cut	VBP
12350	188	6	the	the	DT
12350	188	7	grape	grape	NN
12350	188	8	-	-	HYPH
12350	188	9	fruit	fruit	NN
12350	188	10	into	into	IN
12350	188	11	halves	half	NNS
12350	188	12	,	,	,
12350	188	13	crosswise	crosswise	NN
12350	188	14	,	,	,
12350	188	15	and	and	CC
12350	188	16	scoop	scoop	VB
12350	188	17	out	out	RP
12350	188	18	the	the	DT
12350	188	19	pulp	pulp	NN
12350	188	20	,	,	,
12350	188	21	rejecting	reject	VBG
12350	188	22	the	the	DT
12350	188	23	white	white	JJ
12350	188	24	inner	inner	JJ
12350	188	25	skin	skin	NN
12350	188	26	as	as	RB
12350	188	27	well	well	RB
12350	188	28	as	as	IN
12350	188	29	the	the	DT
12350	188	30	seeds	seed	NNS
12350	188	31	.	.	.
12350	189	1	Clean	clean	VB
12350	189	2	the	the	DT
12350	189	3	shells	shell	NNS
12350	189	4	;	;	:
12350	189	5	cut	cut	VB
12350	189	6	the	the	DT
12350	189	7	edges	edge	NNS
12350	189	8	with	with	IN
12350	189	9	a	a	DT
12350	189	10	sharp	sharp	JJ
12350	189	11	knife	knife	NN
12350	189	12	into	into	IN
12350	189	13	scallops	scallop	NNS
12350	189	14	and	and	CC
12350	189	15	throw	throw	VB
12350	189	16	them	-PRON-	PRP
12350	189	17	into	into	IN
12350	189	18	cold	cold	JJ
12350	189	19	water	water	NN
12350	189	20	.	.	.
12350	190	1	Set	Set	VBN
12350	190	2	the	the	DT
12350	190	3	pulp	pulp	NN
12350	190	4	on	on	IN
12350	190	5	the	the	DT
12350	190	6	ice	ice	NN
12350	190	7	.	.	.
12350	191	1	At	at	IN
12350	191	2	serving	serve	VBG
12350	191	3	time	time	NN
12350	191	4	put	put	VBD
12350	191	5	a	a	DT
12350	191	6	teaspoon	teaspoon	NN
12350	191	7	of	of	IN
12350	191	8	cracked	crack	VBN
12350	191	9	ice	ice	NN
12350	191	10	in	in	IN
12350	191	11	the	the	DT
12350	191	12	bottom	bottom	NN
12350	191	13	of	of	IN
12350	191	14	each	each	DT
12350	191	15	shell	shell	NN
12350	191	16	;	;	:
12350	191	17	fill	fill	VB
12350	191	18	with	with	IN
12350	191	19	the	the	DT
12350	191	20	pulp	pulp	NN
12350	191	21	,	,	,
12350	191	22	mixed	mix	VBN
12350	191	23	thoroughly	thoroughly	RB
12350	191	24	with	with	IN
12350	191	25	powdered	powdered	JJ
12350	191	26	sugar	sugar	NN
12350	191	27	and	and	CC
12350	191	28	a	a	DT
12350	191	29	little	little	JJ
12350	191	30	sherry	sherry	NN
12350	191	31	,	,	,
12350	191	32	if	if	IN
12350	191	33	desired	desire	VBN
12350	191	34	;	;	:
12350	191	35	and	and	CC
12350	191	36	place	place	VB
12350	191	37	a	a	DT
12350	191	38	maraschino	maraschino	NN
12350	191	39	cherry	cherry	NN
12350	191	40	or	or	CC
12350	191	41	bit	bit	NN
12350	191	42	of	of	IN
12350	191	43	bright	bright	JJ
12350	191	44	-	-	HYPH
12350	191	45	colored	colored	JJ
12350	191	46	jelly	jelly	NN
12350	191	47	in	in	IN
12350	191	48	the	the	DT
12350	191	49	centre	centre	NN
12350	191	50	of	of	IN
12350	191	51	each	each	DT
12350	191	52	.	.	.
12350	192	1	Lay	lay	VB
12350	192	2	on	on	IN
12350	192	3	paper	paper	NN
12350	192	4	doilies	doily	NNS
12350	192	5	or	or	CC
12350	192	6	surround	surround	VB
12350	192	7	with	with	IN
12350	192	8	bits	bit	NNS
12350	192	9	of	of	IN
12350	192	10	asparagus	asparagus	NN
12350	192	11	fern	fern	NN
12350	192	12	.	.	.
12350	193	1	AMBROSIA	AMBROSIA	NNP
12350	193	2	Fill	Fill	NNP
12350	193	3	glass	glass	NN
12350	193	4	with	with	IN
12350	193	5	alternate	alternate	JJ
12350	193	6	layers	layer	NNS
12350	193	7	of	of	IN
12350	193	8	sliced	sliced	JJ
12350	193	9	orange	orange	NN
12350	193	10	and	and	CC
12350	193	11	cocoanut	cocoanut	NNP
12350	193	12	;	;	:
12350	193	13	cover	cover	VB
12350	193	14	with	with	IN
12350	193	15	powdered	powdered	JJ
12350	193	16	sugar	sugar	NN
12350	193	17	and	and	CC
12350	193	18	place	place	VB
12350	193	19	a	a	DT
12350	193	20	maraschino	maraschino	NN
12350	193	21	cherry	cherry	NN
12350	193	22	on	on	IN
12350	193	23	the	the	DT
12350	193	24	top	top	NN
12350	193	25	of	of	IN
12350	193	26	each	each	DT
12350	193	27	.	.	.
12350	194	1	PEACH	peach	NN
12350	194	2	COCKTAIL	COCKTAIL	NNP
12350	194	3	Fill	fill	VBP
12350	194	4	the	the	DT
12350	194	5	glasses	glass	NNS
12350	194	6	with	with	IN
12350	194	7	sliced	sliced	JJ
12350	194	8	peaches	peach	NNS
12350	194	9	;	;	:
12350	194	10	cover	cover	VB
12350	194	11	with	with	IN
12350	194	12	orange	orange	NN
12350	194	13	or	or	CC
12350	194	14	lemon	lemon	NN
12350	194	15	juice	juice	NN
12350	194	16	;	;	:
12350	194	17	sweeten	sweeten	VB
12350	194	18	to	to	IN
12350	194	19	taste	taste	NN
12350	194	20	;	;	:
12350	194	21	add	add	VB
12350	194	22	a	a	DT
12350	194	23	little	little	RB
12350	194	24	shaved	shave	VBN
12350	194	25	ice	ice	NN
12350	194	26	and	and	CC
12350	194	27	serve	serve	VB
12350	194	28	.	.	.
12350	195	1	Apricot	Apricot	NNP
12350	195	2	and	and	CC
12350	195	3	cherry	cherry	NN
12350	195	4	cocktails	cocktail	NNS
12350	195	5	may	may	MD
12350	195	6	be	be	VB
12350	195	7	made	make	VBN
12350	195	8	in	in	IN
12350	195	9	the	the	DT
12350	195	10	same	same	JJ
12350	195	11	way	way	NN
12350	195	12	.	.	.
12350	196	1	RASPBERRY	RASPBERRY	NNP
12350	196	2	COCKTAIL	COCKTAIL	NNP
12350	196	3	Mash	Mash	NNP
12350	196	4	a	a	DT
12350	196	5	pint	pint	NN
12350	196	6	of	of	IN
12350	196	7	ripe	ripe	JJ
12350	196	8	,	,	,
12350	196	9	red	red	JJ
12350	196	10	currants	currant	NNS
12350	196	11	;	;	:
12350	196	12	strain	strain	VB
12350	196	13	them	-PRON-	PRP
12350	196	14	through	through	IN
12350	196	15	cheesecloth	cheesecloth	NN
12350	196	16	;	;	:
12350	196	17	pour	pour	VB
12350	196	18	the	the	DT
12350	196	19	juice	juice	NN
12350	196	20	over	over	IN
12350	196	21	a	a	DT
12350	196	22	pint	pint	NN
12350	196	23	of	of	IN
12350	196	24	red	red	JJ
12350	196	25	raspberries	raspberry	NNS
12350	196	26	and	and	CC
12350	196	27	set	set	VBN
12350	196	28	on	on	IN
12350	196	29	the	the	DT
12350	196	30	ice	ice	NN
12350	196	31	to	to	TO
12350	196	32	chill	chill	VB
12350	196	33	.	.	.
12350	197	1	At	at	IN
12350	197	2	serving	serve	VBG
12350	197	3	time	time	NN
12350	197	4	sweeten	sweeten	VBD
12350	197	5	to	to	TO
12350	197	6	taste	taste	VB
12350	197	7	and	and	CC
12350	197	8	pour	pour	VB
12350	197	9	into	into	IN
12350	197	10	the	the	DT
12350	197	11	glasses	glass	NNS
12350	197	12	,	,	,
12350	197	13	putting	put	VBG
12350	197	14	one	one	CD
12350	197	15	teaspoon	teaspoon	NN
12350	197	16	of	of	IN
12350	197	17	powdered	powdered	JJ
12350	197	18	sugar	sugar	NN
12350	197	19	on	on	IN
12350	197	20	the	the	DT
12350	197	21	top	top	NN
12350	197	22	of	of	IN
12350	197	23	each	each	DT
12350	197	24	.	.	.
12350	198	1	PINEAPPLE	pineapple	NN
12350	198	2	AND	and	CC
12350	198	3	BANANA	banana	NN
12350	198	4	COCKTAIL	COCKTAIL	NNS
12350	198	5	Take	take	VBP
12350	198	6	equal	equal	JJ
12350	198	7	parts	part	NNS
12350	198	8	of	of	IN
12350	198	9	banana	banana	NN
12350	198	10	and	and	CC
12350	198	11	fresh	fresh	JJ
12350	198	12	or	or	CC
12350	198	13	canned	canned	JJ
12350	198	14	pineapple	pineapple	NN
12350	198	15	;	;	:
12350	198	16	cut	cut	VBN
12350	198	17	into	into	IN
12350	198	18	small	small	JJ
12350	198	19	cubes	cube	NNS
12350	198	20	and	and	CC
12350	198	21	cover	cover	VB
12350	198	22	with	with	IN
12350	198	23	lemon	lemon	NN
12350	198	24	or	or	CC
12350	198	25	pineapple	pineapple	NN
12350	198	26	juice	juice	NN
12350	198	27	.	.	.
12350	199	1	Serve	serve	VB
12350	199	2	in	in	IN
12350	199	3	glasses	glass	NNS
12350	199	4	or	or	CC
12350	199	5	orange	orange	NN
12350	199	6	shells	shell	NNS
12350	199	7	placed	place	VBN
12350	199	8	on	on	IN
12350	199	9	autumn	autumn	NN
12350	199	10	leaves	leave	NNS
12350	199	11	or	or	CC
12350	199	12	sprays	spray	NNS
12350	199	13	of	of	IN
12350	199	14	green	green	JJ
12350	199	15	fern	fern	NN
12350	199	16	.	.	.
12350	200	1	STRAWBERRY	STRAWBERRY	NNP
12350	200	2	COCKTAIL	COCKTAIL	NNP
12350	200	3	Slice	Slice	NNP
12350	200	4	five	five	CD
12350	200	5	or	or	CC
12350	200	6	six	six	CD
12350	200	7	large	large	JJ
12350	200	8	strawberries	strawberry	NNS
12350	200	9	into	into	IN
12350	200	10	each	each	DT
12350	200	11	glass	glass	NN
12350	200	12	and	and	CC
12350	200	13	squeeze	squeeze	VB
12350	200	14	over	over	IN
12350	200	15	them	-PRON-	PRP
12350	200	16	the	the	DT
12350	200	17	juice	juice	NN
12350	200	18	of	of	IN
12350	200	19	an	an	DT
12350	200	20	orange	orange	NN
12350	200	21	.	.	.
12350	201	1	At	at	IN
12350	201	2	serving	serve	VBG
12350	201	3	time	time	NN
12350	201	4	add	add	VB
12350	201	5	one	one	CD
12350	201	6	heaping	heaping	NN
12350	201	7	teaspoon	teaspoon	NN
12350	201	8	of	of	IN
12350	201	9	powdered	powdered	JJ
12350	201	10	sugar	sugar	NN
12350	201	11	and	and	CC
12350	201	12	one	one	CD
12350	201	13	tablespoon	tablespoon	NN
12350	201	14	of	of	IN
12350	201	15	shaved	shave	VBN
12350	201	16	ice	ice	NN
12350	201	17	.	.	.
12350	202	1	MUSK	MUSK	NNP
12350	202	2	MELONS	MELONS	NNP
12350	202	3	Cut	Cut	NNP
12350	202	4	melon	melon	NN
12350	202	5	in	in	IN
12350	202	6	half	half	NN
12350	202	7	,	,	,
12350	202	8	seed	seed	NN
12350	202	9	and	and	CC
12350	202	10	put	put	VBN
12350	202	11	on	on	IN
12350	202	12	ice	ice	NN
12350	202	13	one	one	CD
12350	202	14	hour	hour	NN
12350	202	15	before	before	IN
12350	202	16	serving	serve	VBG
12350	202	17	.	.	.
12350	203	1	When	when	WRB
12350	203	2	ready	ready	JJ
12350	203	3	to	to	TO
12350	203	4	serve	serve	VB
12350	203	5	,	,	,
12350	203	6	fill	fill	VB
12350	203	7	with	with	IN
12350	203	8	crushed	crushed	JJ
12350	203	9	ice	ice	NN
12350	203	10	and	and	CC
12350	203	11	sprinkle	sprinkle	VB
12350	203	12	with	with	IN
12350	203	13	,	,	,
12350	203	14	powdered	powdered	JJ
12350	203	15	sugar	sugar	NN
12350	203	16	.	.	.
12350	204	1	Allow	allow	VB
12350	204	2	one	one	CD
12350	204	3	-	-	HYPH
12350	204	4	half	half	NN
12350	204	5	melon	melon	NN
12350	204	6	for	for	IN
12350	204	7	each	each	DT
12350	204	8	person	person	NN
12350	204	9	.	.	.
12350	205	1	Very	very	RB
12350	205	2	refreshing	refreshing	JJ
12350	205	3	for	for	IN
12350	205	4	summer	summer	NN
12350	205	5	luncheons	luncheon	NNS
12350	205	6	or	or	CC
12350	205	7	dinners	dinner	NNS
12350	205	8	.	.	.
12350	206	1	For	for	IN
12350	206	2	dinner	dinner	NN
12350	206	3	serve	serve	VBP
12350	206	4	before	before	IN
12350	206	5	soup	soup	NN
12350	206	6	.	.	.
12350	207	1	FILLED	filled	JJ
12350	207	2	LEMONS	lemons	NN
12350	207	3	Select	Select	NNP
12350	207	4	good	good	JJ
12350	207	5	-	-	HYPH
12350	207	6	sized	sized	JJ
12350	207	7	lemons	lemon	NNS
12350	207	8	;	;	,
12350	207	9	cut	cut	VB
12350	207	10	off	off	RP
12350	207	11	tip	tip	NN
12350	207	12	to	to	TO
12350	207	13	stand	stand	VB
12350	207	14	the	the	DT
12350	207	15	lemon	lemon	NN
12350	207	16	upright	upright	RB
12350	207	17	;	;	:
12350	207	18	cut	cut	VBN
12350	207	19	top	top	NN
12350	207	20	for	for	IN
12350	207	21	cover	cover	NN
12350	207	22	.	.	.
12350	208	1	Scoop	scoop	VB
12350	208	2	out	out	RP
12350	208	3	all	all	PDT
12350	208	4	the	the	DT
12350	208	5	lemon	lemon	NN
12350	208	6	pulp	pulp	NN
12350	208	7	,	,	,
12350	208	8	and	and	CC
12350	208	9	put	put	VBD
12350	208	10	in	in	RP
12350	208	11	a	a	DT
12350	208	12	bowl	bowl	NN
12350	208	13	;	;	:
12350	208	14	put	put	VB
12350	208	15	shells	shell	NNS
12350	208	16	in	in	IN
12350	208	17	a	a	DT
12350	208	18	bowl	bowl	NN
12350	208	19	of	of	IN
12350	208	20	cold	cold	JJ
12350	208	21	water	water	NN
12350	208	22	.	.	.
12350	209	1	For	for	IN
12350	209	2	six	six	CD
12350	209	3	lemons	lemon	NNS
12350	209	4	take	take	VBP
12350	209	5	one	one	CD
12350	209	6	box	box	NN
12350	209	7	of	of	IN
12350	209	8	boneless	boneless	NN
12350	209	9	sardines	sardine	NNS
12350	209	10	,	,	,
12350	209	11	six	six	CD
12350	209	12	anchovies	anchovy	NNS
12350	209	13	,	,	,
12350	209	14	and	and	CC
12350	209	15	two	two	CD
12350	209	16	green	green	JJ
12350	209	17	peppers	pepper	NNS
12350	209	18	,	,	,
12350	209	19	cut	cut	VBD
12350	209	20	very	very	RB
12350	209	21	fine	fine	JJ
12350	209	22	.	.	.
12350	210	1	Wet	wet	VB
12350	210	2	with	with	IN
12350	210	3	lemon	lemon	NN
12350	210	4	-	-	HYPH
12350	210	5	juice	juice	NN
12350	210	6	until	until	IN
12350	210	7	moist	moist	NN
12350	210	8	;	;	:
12350	210	9	fill	fill	VBP
12350	210	10	in	in	RP
12350	210	11	shells	shell	NNS
12350	210	12	after	after	IN
12350	210	13	wiping	wipe	VBG
12350	210	14	dry	dry	JJ
12350	210	15	;	;	:
12350	210	16	insert	insert	VB
12350	210	17	a	a	DT
12350	210	18	pimento	pimento	NN
12350	210	19	on	on	IN
12350	210	20	top	top	NN
12350	210	21	;	;	:
12350	210	22	put	put	VBN
12350	210	23	on	on	IN
12350	210	24	cover	cover	NN
12350	210	25	of	of	IN
12350	210	26	lemon	lemon	NN
12350	210	27	;	;	:
12350	210	28	serve	serve	VB
12350	210	29	on	on	IN
12350	210	30	doily	doily	NN
12350	210	31	with	with	IN
12350	210	32	horseradish	horseradish	JJ
12350	210	33	and	and	CC
12350	210	34	watercress	watercress	NN
12350	210	35	.	.	.
12350	211	1	RED	red	JJ
12350	211	2	PEPPER	pepper	NN
12350	211	3	CANAPÉS	canapés	NN
12350	211	4	Mix	mix	VBP
12350	211	5	together	together	RB
12350	211	6	two	two	CD
12350	211	7	chopped	chop	VBN
12350	211	8	hard	hard	RB
12350	211	9	-	-	HYPH
12350	211	10	boiled	boil	VBN
12350	211	11	eggs	egg	NNS
12350	211	12	,	,	,
12350	211	13	one	one	CD
12350	211	14	tablespoon	tablespoon	NN
12350	211	15	of	of	IN
12350	211	16	chopped	chop	VBN
12350	211	17	red	red	JJ
12350	211	18	peppers	pepper	NNS
12350	211	19	(	(	-LRB-
12350	211	20	canned	can	VBN
12350	211	21	)	)	-RRB-
12350	211	22	,	,	,
12350	211	23	a	a	DT
12350	211	24	saltspoon	saltspoon	NN
12350	211	25	of	of	IN
12350	211	26	salt	salt	NN
12350	211	27	,	,	,
12350	211	28	a	a	DT
12350	211	29	tiny	tiny	JJ
12350	211	30	pinch	pinch	NN
12350	211	31	of	of	IN
12350	211	32	mustard	mustard	NN
12350	211	33	and	and	CC
12350	211	34	two	two	CD
12350	211	35	tablespoons	tablespoon	NNS
12350	211	36	of	of	IN
12350	211	37	grated	grate	VBN
12350	211	38	American	american	JJ
12350	211	39	cheese	cheese	NN
12350	211	40	with	with	IN
12350	211	41	sufficient	sufficient	JJ
12350	211	42	melted	melt	VBN
12350	211	43	butter	butter	NN
12350	211	44	to	to	TO
12350	211	45	form	form	VB
12350	211	46	a	a	DT
12350	211	47	paste	paste	NN
12350	211	48	;	;	,
12350	211	49	spread	spread	VBD
12350	211	50	over	over	IN
12350	211	51	the	the	DT
12350	211	52	rounds	round	NNS
12350	211	53	of	of	IN
12350	211	54	fried	fried	JJ
12350	211	55	bread	bread	NN
12350	211	56	and	and	CC
12350	211	57	place	place	NN
12350	211	58	in	in	IN
12350	211	59	a	a	DT
12350	211	60	very	very	RB
12350	211	61	hot	hot	JJ
12350	211	62	oven	oven	NN
12350	211	63	for	for	IN
12350	211	64	about	about	RB
12350	211	65	three	three	CD
12350	211	66	minutes	minute	NNS
12350	211	67	.	.	.
12350	212	1	Serve	serve	VB
12350	212	2	on	on	IN
12350	212	3	a	a	DT
12350	212	4	folded	fold	VBN
12350	212	5	napkin	napkin	NN
12350	212	6	,	,	,
12350	212	7	garnished	garnish	VBN
12350	212	8	with	with	IN
12350	212	9	watercress	watercress	NN
12350	212	10	.	.	.
12350	213	1	SALTED	salt	VBN
12350	213	2	PEANUTS	PEANUTS	NNP
12350	213	3	Shell	Shell	NNP
12350	213	4	and	and	CC
12350	213	5	skin	skin	NN
12350	213	6	freshly	freshly	RB
12350	213	7	roasted	roast	VBD
12350	213	8	peanuts	peanut	NNS
12350	213	9	and	and	CC
12350	213	10	proceed	proceed	VB
12350	213	11	as	as	IN
12350	213	12	in	in	IN
12350	213	13	salting	salt	VBG
12350	213	14	almonds	almond	NNS
12350	213	15	.	.	.
12350	214	1	SALTED	salt	VBN
12350	214	2	ALMONDS	ALMONDS	NNP
12350	214	3	Pour	Pour	NNP
12350	214	4	boiling	boiling	NN
12350	214	5	water	water	NN
12350	214	6	on	on	IN
12350	214	7	the	the	DT
12350	214	8	almonds	almond	NNS
12350	214	9	;	;	,
12350	214	10	cool	cool	JJ
12350	214	11	and	and	CC
12350	214	12	remove	remove	VB
12350	214	13	the	the	DT
12350	214	14	skins	skin	NNS
12350	214	15	;	;	:
12350	214	16	dry	dry	VB
12350	214	17	thoroughly	thoroughly	RB
12350	214	18	and	and	CC
12350	214	19	brown	brown	NNP
12350	214	20	in	in	IN
12350	214	21	a	a	DT
12350	214	22	hot	hot	JJ
12350	214	23	oven	oven	NN
12350	214	24	,	,	,
12350	214	25	using	use	VBG
12350	214	26	a	a	DT
12350	214	27	half	half	JJ
12350	214	28	tablespoon	tablespoon	NN
12350	214	29	of	of	IN
12350	214	30	butter	butter	NN
12350	214	31	or	or	CC
12350	214	32	olive	olive	NN
12350	214	33	oil	oil	NN
12350	214	34	(	(	-LRB-
12350	214	35	preferably	preferably	RB
12350	214	36	the	the	DT
12350	214	37	oil	oil	NN
12350	214	38	)	)	-RRB-
12350	214	39	to	to	IN
12350	214	40	each	each	DT
12350	214	41	cup	cup	NN
12350	214	42	of	of	IN
12350	214	43	nuts	nut	NNS
12350	214	44	,	,	,
12350	214	45	which	which	WDT
12350	214	46	must	must	MD
12350	214	47	be	be	VB
12350	214	48	shaken	shake	VBN
12350	214	49	frequently	frequently	RB
12350	214	50	.	.	.
12350	215	1	When	when	WRB
12350	215	2	brown	brown	JJ
12350	215	3	,	,	,
12350	215	4	sprinkle	sprinkle	VBP
12350	215	5	well	well	RB
12350	215	6	with	with	IN
12350	215	7	salt	salt	NN
12350	215	8	and	and	CC
12350	215	9	spread	spread	VB
12350	215	10	on	on	IN
12350	215	11	paper	paper	NN
12350	215	12	to	to	TO
12350	215	13	dry	dry	VB
12350	215	14	and	and	CC
12350	215	15	cool	cool	VB
12350	215	16	.	.	.
12350	216	1	A	a	DT
12350	216	2	still	still	RB
12350	216	3	easier	easy	JJR
12350	216	4	way	way	NN
12350	216	5	to	to	TO
12350	216	6	prepare	prepare	VB
12350	216	7	the	the	DT
12350	216	8	nuts	nut	NNS
12350	216	9	is	be	VBZ
12350	216	10	to	to	TO
12350	216	11	cook	cook	VB
12350	216	12	them	-PRON-	PRP
12350	216	13	over	over	IN
12350	216	14	the	the	DT
12350	216	15	fire	fire	NN
12350	216	16	,	,	,
12350	216	17	using	use	VBG
12350	216	18	a	a	DT
12350	216	19	larger	large	JJR
12350	216	20	quantity	quantity	NN
12350	216	21	of	of	IN
12350	216	22	olive	olive	NN
12350	216	23	oil	oil	NN
12350	216	24	.	.	.
12350	217	1	As	as	IN
12350	217	2	the	the	DT
12350	217	3	oil	oil	NN
12350	217	4	can	can	MD
12350	217	5	be	be	VB
12350	217	6	saved	save	VBN
12350	217	7	and	and	CC
12350	217	8	used	use	VBN
12350	217	9	again	again	RB
12350	217	10	,	,	,
12350	217	11	this	this	DT
12350	217	12	method	method	NN
12350	217	13	is	be	VBZ
12350	217	14	not	not	RB
12350	217	15	necessarily	necessarily	RB
12350	217	16	extravagant	extravagant	JJ
12350	217	17	.	.	.
12350	218	1	*	*	NFP
12350	218	2	SANDWICHES	sandwiches	NN
12350	218	3	*	*	NFP
12350	218	4	Bread	bread	NN
12350	218	5	should	should	MD
12350	218	6	be	be	VB
12350	218	7	twenty	twenty	CD
12350	218	8	-	-	HYPH
12350	218	9	four	four	CD
12350	218	10	hours	hour	NNS
12350	218	11	old	old	JJ
12350	218	12	and	and	CC
12350	218	13	cut	cut	VBN
12350	218	14	in	in	IN
12350	218	15	thin	thin	JJ
12350	218	16	,	,	,
12350	218	17	even	even	RB
12350	218	18	slices	slice	NNS
12350	218	19	.	.	.
12350	219	1	If	if	IN
12350	219	2	fancy	fancy	JJ
12350	219	3	forms	form	NNS
12350	219	4	are	be	VBP
12350	219	5	desired	desire	VBN
12350	219	6	,	,	,
12350	219	7	shape	shape	NN
12350	219	8	before	before	IN
12350	219	9	spreading	spread	VBG
12350	219	10	with	with	IN
12350	219	11	butter	butter	NN
12350	219	12	.	.	.
12350	220	1	Cream	cream	NN
12350	220	2	butter	butter	NN
12350	220	3	and	and	CC
12350	220	4	spread	spread	VB
12350	220	5	evenly	evenly	RB
12350	220	6	.	.	.
12350	221	1	ANCHOVY	ANCHOVY	NNP
12350	221	2	SANDWICHES	SANDWICHES	NNP
12350	221	3	Pound	pound	NN
12350	221	4	the	the	DT
12350	221	5	anchovies	anchovy	NNS
12350	221	6	to	to	IN
12350	221	7	a	a	DT
12350	221	8	paste	paste	NN
12350	221	9	and	and	CC
12350	221	10	mix	mix	VB
12350	221	11	with	with	IN
12350	221	12	an	an	DT
12350	221	13	equal	equal	JJ
12350	221	14	quantity	quantity	NN
12350	221	15	of	of	IN
12350	221	16	olives	olive	NNS
12350	221	17	stoned	stone	VBN
12350	221	18	and	and	CC
12350	221	19	finely	finely	RB
12350	221	20	chopped	chop	VBN
12350	221	21	.	.	.
12350	222	1	CELERY	celery	VB
12350	222	2	SANDWICHES	sandwiches	NN
12350	222	3	Two	two	CD
12350	222	4	cups	cup	NNS
12350	222	5	of	of	IN
12350	222	6	chopped	chop	VBN
12350	222	7	celery	celery	NN
12350	222	8	,	,	,
12350	222	9	two	two	CD
12350	222	10	tablespoons	tablespoon	NNS
12350	222	11	of	of	IN
12350	222	12	chopped	chop	VBN
12350	222	13	walnuts	walnut	NNS
12350	222	14	,	,	,
12350	222	15	two	two	CD
12350	222	16	tablespoons	tablespoon	NNS
12350	222	17	of	of	IN
12350	222	18	chopped	chop	VBN
12350	222	19	olives	olive	NNS
12350	222	20	,	,	,
12350	222	21	quarter	quarter	NN
12350	222	22	of	of	IN
12350	222	23	a	a	DT
12350	222	24	cup	cup	NN
12350	222	25	of	of	IN
12350	222	26	Mayonnaise	Mayonnaise	NNP
12350	222	27	dressing	dress	VBG
12350	222	28	.	.	.
12350	223	1	Spread	Spread	VBN
12350	223	2	between	between	IN
12350	223	3	slices	slice	NNS
12350	223	4	of	of	IN
12350	223	5	thin	thin	JJ
12350	223	6	buttered	butter	VBN
12350	223	7	bread	bread	NN
12350	223	8	.	.	.
12350	224	1	FISH	FISH	NNS
12350	224	2	SANDWICHES	sandwiches	NN
12350	224	3	Spread	Spread	VBD
12350	224	4	one	one	CD
12350	224	5	piece	piece	NN
12350	224	6	of	of	IN
12350	224	7	bread	bread	NN
12350	224	8	with	with	IN
12350	224	9	any	any	DT
12350	224	10	kind	kind	NN
12350	224	11	of	of	IN
12350	224	12	cold	cold	JJ
12350	224	13	fish	fish	NN
12350	224	14	that	that	WDT
12350	224	15	has	have	VBZ
12350	224	16	been	be	VBN
12350	224	17	shredded	shred	VBN
12350	224	18	and	and	CC
12350	224	19	mixed	mix	VBN
12350	224	20	with	with	IN
12350	224	21	tartar	tartar	NN
12350	224	22	sauce	sauce	NN
12350	224	23	.	.	.
12350	225	1	Then	then	RB
12350	225	2	put	put	VB
12350	225	3	a	a	DT
12350	225	4	lettuce	lettuce	NN
12350	225	5	leaf	leaf	NN
12350	225	6	on	on	IN
12350	225	7	that	that	DT
12350	225	8	and	and	CC
12350	225	9	then	then	RB
12350	225	10	a	a	DT
12350	225	11	slice	slice	NN
12350	225	12	of	of	IN
12350	225	13	hard	hard	RB
12350	225	14	-	-	HYPH
12350	225	15	boiled	boiled	JJ
12350	225	16	egg	egg	NN
12350	225	17	that	that	WDT
12350	225	18	has	have	VBZ
12350	225	19	been	be	VBN
12350	225	20	dipped	dip	VBN
12350	225	21	in	in	IN
12350	225	22	tartar	tartar	NN
12350	225	23	sauce	sauce	NN
12350	225	24	.	.	.
12350	226	1	Cover	cover	VB
12350	226	2	with	with	IN
12350	226	3	a	a	DT
12350	226	4	slice	slice	NN
12350	226	5	of	of	IN
12350	226	6	buttered	butter	VBN
12350	226	7	bread	bread	NN
12350	226	8	.	.	.
12350	227	1	NUT	NUT	NNP
12350	227	2	AND	and	CC
12350	227	3	RAISIN	raisin	JJ
12350	227	4	SANDWICHES	sandwiches	NN
12350	227	5	Take	take	VBP
12350	227	6	equal	equal	JJ
12350	227	7	quantities	quantity	NNS
12350	227	8	of	of	IN
12350	227	9	nuts	nut	NNS
12350	227	10	and	and	CC
12350	227	11	raisins	raisin	NNS
12350	227	12	;	;	:
12350	227	13	moisten	moisten	VB
12350	227	14	with	with	IN
12350	227	15	cream	cream	NN
12350	227	16	or	or	CC
12350	227	17	grape	grape	NN
12350	227	18	juice	juice	NN
12350	227	19	and	and	CC
12350	227	20	spread	spread	VBD
12350	227	21	on	on	IN
12350	227	22	thin	thin	JJ
12350	227	23	slices	slice	NNS
12350	227	24	of	of	IN
12350	227	25	bread	bread	NN
12350	227	26	.	.	.
12350	228	1	BROWN	BROWN	NNP
12350	228	2	BREAD	BREAD	NNP
12350	228	3	SANDWICHES	SANDWICHES	NNP
12350	228	4	Season	season	NN
12350	228	5	one	one	CD
12350	228	6	cup	cup	NN
12350	228	7	of	of	IN
12350	228	8	cottage	cottage	NN
12350	228	9	cheese	cheese	NN
12350	228	10	with	with	IN
12350	228	11	salt	salt	NN
12350	228	12	,	,	,
12350	228	13	cayenne	cayenne	NN
12350	228	14	,	,	,
12350	228	15	and	and	CC
12350	228	16	add	add	VB
12350	228	17	one	one	CD
12350	228	18	pimento	pimento	IN
12350	228	19	cut	cut	NN
12350	228	20	in	in	IN
12350	228	21	shreds	shred	NNS
12350	228	22	.	.	.
12350	229	1	Cut	cut	VB
12350	229	2	white	white	JJ
12350	229	3	and	and	CC
12350	229	4	brown	brown	JJ
12350	229	5	bread	bread	NN
12350	229	6	in	in	IN
12350	229	7	finger	finger	NN
12350	229	8	lengths	length	VBZ
12350	229	9	about	about	RB
12350	229	10	one	one	CD
12350	229	11	inch	inch	NN
12350	229	12	wide	wide	JJ
12350	229	13	.	.	.
12350	230	1	Spread	Spread	VBN
12350	230	2	with	with	IN
12350	230	3	cheese	cheese	NN
12350	230	4	mixture	mixture	NN
12350	230	5	and	and	CC
12350	230	6	place	place	VB
12350	230	7	a	a	DT
12350	230	8	brown	brown	JJ
12350	230	9	and	and	CC
12350	230	10	white	white	JJ
12350	230	11	slice	slice	NN
12350	230	12	together	together	RB
12350	230	13	.	.	.
12350	231	1	CHEESE	cheese	NN
12350	231	2	AND	and	CC
12350	231	3	NUT	NUT	NNP
12350	231	4	SANDWICHES	SANDWICHES	NNP
12350	231	5	Cut	cut	VBP
12350	231	6	thin	thin	JJ
12350	231	7	rounds	round	NNS
12350	231	8	from	from	IN
12350	231	9	rye	rye	NN
12350	231	10	bread	bread	NN
12350	231	11	.	.	.
12350	232	1	Spread	Spread	VBN
12350	232	2	with	with	IN
12350	232	3	the	the	DT
12350	232	4	following	follow	VBG
12350	232	5	mixture	mixture	NN
12350	232	6	:	:	:
12350	232	7	take	take	VB
12350	232	8	one	one	CD
12350	232	9	cream	cream	NN
12350	232	10	cheese	cheese	NN
12350	232	11	,	,	,
12350	232	12	rub	rub	VB
12350	232	13	to	to	IN
12350	232	14	a	a	DT
12350	232	15	cream	cream	NN
12350	232	16	,	,	,
12350	232	17	season	season	NN
12350	232	18	to	to	TO
12350	232	19	taste	taste	VB
12350	232	20	with	with	IN
12350	232	21	salt	salt	NN
12350	232	22	and	and	CC
12350	232	23	paprika	paprika	NNP
12350	232	24	,	,	,
12350	232	25	add	add	VB
12350	232	26	one	one	CD
12350	232	27	stalk	stalk	NN
12350	232	28	of	of	IN
12350	232	29	chopped	chop	VBN
12350	232	30	celery	celery	NN
12350	232	31	,	,	,
12350	232	32	and	and	CC
12350	232	33	one	one	CD
12350	232	34	-	-	HYPH
12350	232	35	fourth	fourth	NN
12350	232	36	cup	cup	NN
12350	232	37	of	of	IN
12350	232	38	chopped	chopped	JJ
12350	232	39	nut	nut	NNP
12350	232	40	meats	meat	NNS
12350	232	41	.	.	.
12350	233	1	Spread	Spread	VBN
12350	233	2	on	on	IN
12350	233	3	buttered	butter	VBN
12350	233	4	bread	bread	NN
12350	233	5	and	and	CC
12350	233	6	place	place	VB
12350	233	7	a	a	DT
12350	233	8	slice	slice	NN
12350	233	9	of	of	IN
12350	233	10	stuffed	stuff	VBN
12350	233	11	olive	olive	NN
12350	233	12	on	on	IN
12350	233	13	top	top	NN
12350	233	14	,	,	,
12350	233	15	in	in	IN
12350	233	16	the	the	DT
12350	233	17	centre	centre	NN
12350	233	18	of	of	IN
12350	233	19	each	each	DT
12350	233	20	piece	piece	NN
12350	233	21	of	of	IN
12350	233	22	bread	bread	NN
12350	233	23	.	.	.
12350	234	1	LETTUCE	LETTUCE	NNP
12350	234	2	SANDWICHES	SANDWICHES	NNP
12350	234	3	Put	put	VBP
12350	234	4	fresh	fresh	JJ
12350	234	5	lettuce	lettuce	NN
12350	234	6	leaves	leave	NNS
12350	234	7	,	,	,
12350	234	8	washed	wash	VBD
12350	234	9	and	and	CC
12350	234	10	dried	dry	VBN
12350	234	11	,	,	,
12350	234	12	between	between	IN
12350	234	13	thin	thin	JJ
12350	234	14	layers	layer	NNS
12350	234	15	of	of	IN
12350	234	16	bread	bread	NN
12350	234	17	.	.	.
12350	235	1	Spread	Spread	VBN
12350	235	2	with	with	IN
12350	235	3	Mayonnaise	Mayonnaise	NNP
12350	235	4	or	or	CC
12350	235	5	Boiled	Boiled	NNP
12350	235	6	Dressing	Dressing	NNP
12350	235	7	.	.	.
12350	236	1	OLIVE	olive	JJ
12350	236	2	SANDWICHES	sandwiches	NN
12350	236	3	Take	take	VBP
12350	236	4	either	either	CC
12350	236	5	ripe	ripe	JJ
12350	236	6	or	or	CC
12350	236	7	green	green	JJ
12350	236	8	olives	olive	NNS
12350	236	9	;	;	:
12350	236	10	remove	remove	VB
12350	236	11	the	the	DT
12350	236	12	seeds	seed	NNS
12350	236	13	;	;	:
12350	236	14	mince	mince	NN
12350	236	15	and	and	CC
12350	236	16	mix	mix	VB
12350	236	17	thoroughly	thoroughly	RB
12350	236	18	with	with	IN
12350	236	19	Mayonnaise	Mayonnaise	NNP
12350	236	20	dressing	dressing	NN
12350	236	21	.	.	.
12350	237	1	Spread	Spread	VBN
12350	237	2	between	between	IN
12350	237	3	slices	slice	NNS
12350	237	4	of	of	IN
12350	237	5	whole	whole	JJ
12350	237	6	-	-	HYPH
12350	237	7	wheat	wheat	NN
12350	237	8	or	or	CC
12350	237	9	graham	graham	JJ
12350	237	10	bread	bread	NN
12350	237	11	.	.	.
12350	238	1	SARDINE	SARDINE	NNP
12350	238	2	SANDWICHES	SANDWICHES	NNP
12350	238	3	Remove	remove	VBP
12350	238	4	the	the	DT
12350	238	5	skin	skin	NN
12350	238	6	and	and	CC
12350	238	7	bones	bone	NNS
12350	238	8	from	from	IN
12350	238	9	the	the	DT
12350	238	10	sardines	sardine	NNS
12350	238	11	.	.	.
12350	239	1	Rub	rub	VB
12350	239	2	to	to	IN
12350	239	3	a	a	DT
12350	239	4	paste	paste	NN
12350	239	5	,	,	,
12350	239	6	adding	add	VBG
12350	239	7	an	an	DT
12350	239	8	equal	equal	JJ
12350	239	9	quantity	quantity	NN
12350	239	10	of	of	IN
12350	239	11	chopped	chop	VBN
12350	239	12	hard	hard	RB
12350	239	13	-	-	HYPH
12350	239	14	boiled	boil	VBN
12350	239	15	eggs	egg	NNS
12350	239	16	,	,	,
12350	239	17	seasoned	season	VBN
12350	239	18	with	with	IN
12350	239	19	salt	salt	NN
12350	239	20	,	,	,
12350	239	21	cayenne	cayenne	NNP
12350	239	22	,	,	,
12350	239	23	lemon	lemon	NN
12350	239	24	juice	juice	NN
12350	239	25	or	or	CC
12350	239	26	vinegar	vinegar	NN
12350	239	27	.	.	.
12350	240	1	Moisten	moisten	VB
12350	240	2	with	with	IN
12350	240	3	melted	melted	JJ
12350	240	4	butter	butter	NN
12350	240	5	and	and	CC
12350	240	6	spread	spread	VBD
12350	240	7	between	between	IN
12350	240	8	slices	slice	NNS
12350	240	9	of	of	IN
12350	240	10	bread	bread	NN
12350	240	11	.	.	.
12350	241	1	DATE	date	NN
12350	241	2	AND	and	CC
12350	241	3	FIG	FIG	NNP
12350	241	4	SANDWICHES	sandwiches	FW
12350	241	5	Wash	wash	VBP
12350	241	6	equal	equal	JJ
12350	241	7	quantities	quantity	NNS
12350	241	8	of	of	IN
12350	241	9	dates	date	NNS
12350	241	10	and	and	CC
12350	241	11	figs	fig	NNS
12350	241	12	;	;	,
12350	241	13	stone	stone	VB
12350	241	14	the	the	DT
12350	241	15	dates	date	NNS
12350	241	16	;	;	:
12350	241	17	add	add	VB
12350	241	18	blanched	blanch	VBN
12350	241	19	almonds	almond	NNS
12350	241	20	in	in	IN
12350	241	21	quantity	quantity	NN
12350	241	22	about	about	RB
12350	241	23	one	one	CD
12350	241	24	-	-	HYPH
12350	241	25	fourth	fourth	NN
12350	241	26	of	of	IN
12350	241	27	the	the	DT
12350	241	28	entire	entire	JJ
12350	241	29	bulk	bulk	NN
12350	241	30	;	;	:
12350	241	31	then	then	RB
12350	241	32	run	run	VB
12350	241	33	the	the	DT
12350	241	34	whole	whole	JJ
12350	241	35	mixture	mixture	NN
12350	241	36	through	through	IN
12350	241	37	a	a	DT
12350	241	38	food	food	NN
12350	241	39	chopper	chopper	NN
12350	241	40	.	.	.
12350	242	1	Moisten	moisten	VB
12350	242	2	with	with	IN
12350	242	3	orange	orange	NN
12350	242	4	juice	juice	NN
12350	242	5	and	and	CC
12350	242	6	press	press	NN
12350	242	7	tightly	tightly	RB
12350	242	8	into	into	IN
12350	242	9	baking	baking	NN
12350	242	10	-	-	HYPH
12350	242	11	powder	powder	NN
12350	242	12	tins	tin	NNS
12350	242	13	.	.	.
12350	243	1	When	when	WRB
12350	243	2	ready	ready	JJ
12350	243	3	to	to	TO
12350	243	4	use	use	VB
12350	243	5	,	,	,
12350	243	6	dip	dip	VB
12350	243	7	the	the	DT
12350	243	8	box	box	NN
12350	243	9	in	in	IN
12350	243	10	hot	hot	JJ
12350	243	11	water	water	NN
12350	243	12	;	;	:
12350	243	13	turn	turn	VB
12350	243	14	out	out	RP
12350	243	15	the	the	DT
12350	243	16	mixture	mixture	NN
12350	243	17	;	;	:
12350	243	18	slice	slice	NN
12350	243	19	and	and	CC
12350	243	20	place	place	NN
12350	243	21	between	between	IN
12350	243	22	thin	thin	JJ
12350	243	23	slices	slice	NNS
12350	243	24	of	of	IN
12350	243	25	buttered	butter	VBN
12350	243	26	bread	bread	NN
12350	243	27	.	.	.
12350	244	1	FIG	FIG	NNP
12350	244	2	SANDWICHES	sandwich	NNS
12350	244	3	Remove	remove	VBP
12350	244	4	the	the	DT
12350	244	5	stems	stem	NNS
12350	244	6	and	and	CC
12350	244	7	chop	chop	VB
12350	244	8	the	the	DT
12350	244	9	figs	fig	NNS
12350	244	10	fine	fine	JJ
12350	244	11	.	.	.
12350	245	1	Put	put	VB
12350	245	2	in	in	RP
12350	245	3	a	a	DT
12350	245	4	double	double	JJ
12350	245	5	boiler	boiler	NN
12350	245	6	with	with	IN
12350	245	7	a	a	DT
12350	245	8	little	little	JJ
12350	245	9	water	water	NN
12350	245	10	and	and	CC
12350	245	11	cook	cook	NN
12350	245	12	until	until	IN
12350	245	13	a	a	DT
12350	245	14	paste	paste	NN
12350	245	15	is	be	VBZ
12350	245	16	formed	form	VBN
12350	245	17	.	.	.
12350	246	1	Add	add	VB
12350	246	2	a	a	DT
12350	246	3	few	few	JJ
12350	246	4	drops	drop	NNS
12350	246	5	of	of	IN
12350	246	6	lemon	lemon	NN
12350	246	7	juice	juice	NN
12350	246	8	;	;	:
12350	246	9	set	set	VBN
12350	246	10	aside	aside	RB
12350	246	11	;	;	:
12350	246	12	when	when	WRB
12350	246	13	cool	cool	JJ
12350	246	14	spread	spread	NN
12350	246	15	on	on	IN
12350	246	16	thin	thin	JJ
12350	246	17	slices	slice	NNS
12350	246	18	of	of	IN
12350	246	19	buttered	butter	VBN
12350	246	20	bread	bread	NN
12350	246	21	.	.	.
12350	247	1	EGG	EGG	NNP
12350	247	2	SANDWICHES	SANDWICHES	NNP
12350	247	3	Hard	Hard	NNP
12350	247	4	boil	boil	VB
12350	247	5	the	the	DT
12350	247	6	eggs	egg	NNS
12350	247	7	,	,	,
12350	247	8	place	place	VB
12350	247	9	them	-PRON-	PRP
12350	247	10	immediately	immediately	RB
12350	247	11	into	into	IN
12350	247	12	cold	cold	JJ
12350	247	13	water	water	NN
12350	247	14	.	.	.
12350	248	1	When	when	WRB
12350	248	2	cold	cold	JJ
12350	248	3	;	;	:
12350	248	4	remove	remove	VB
12350	248	5	the	the	DT
12350	248	6	shells	shell	NNS
12350	248	7	carefully	carefully	RB
12350	248	8	,	,	,
12350	248	9	cut	cut	VBD
12350	248	10	the	the	DT
12350	248	11	eggs	egg	NNS
12350	248	12	in	in	IN
12350	248	13	half	half	NN
12350	248	14	lengthwise	lengthwise	RB
12350	248	15	and	and	CC
12350	248	16	butter	butter	VB
12350	248	17	slightly	slightly	RB
12350	248	18	.	.	.
12350	249	1	Lay	lay	VB
12350	249	2	one	one	CD
12350	249	3	or	or	CC
12350	249	4	two	two	CD
12350	249	5	sardellen	sardellen	NNS
12350	249	6	or	or	CC
12350	249	7	appetite	appetite	NN
12350	249	8	silds	sild	NNS
12350	249	9	on	on	IN
12350	249	10	one	one	CD
12350	249	11	half	half	NN
12350	249	12	of	of	IN
12350	249	13	the	the	DT
12350	249	14	egg	egg	NN
12350	249	15	and	and	CC
12350	249	16	press	press	VB
12350	249	17	the	the	DT
12350	249	18	one	one	CD
12350	249	19	half	half	NN
12350	249	20	gently	gently	RB
12350	249	21	on	on	IN
12350	249	22	the	the	DT
12350	249	23	other	other	JJ
12350	249	24	half	half	NN
12350	249	25	which	which	WDT
12350	249	26	has	have	VBZ
12350	249	27	the	the	DT
12350	249	28	sardellen	sardellen	NN
12350	249	29	.	.	.
12350	250	1	The	the	DT
12350	250	2	egg	egg	NN
12350	250	3	must	must	MD
12350	250	4	appear	appear	VB
12350	250	5	whole	whole	JJ
12350	250	6	.	.	.
12350	251	1	Now	now	RB
12350	251	2	tie	tie	VB
12350	251	3	lengthwise	lengthwise	RB
12350	251	4	and	and	CC
12350	251	5	across	across	IN
12350	251	6	with	with	IN
12350	251	7	the	the	DT
12350	251	8	narrowest	narrow	JJS
12350	251	9	,	,	,
12350	251	10	various	various	JJ
12350	251	11	colored	colored	JJ
12350	251	12	ribbons	ribbon	NNS
12350	251	13	you	-PRON-	PRP
12350	251	14	can	can	MD
12350	251	15	find	find	VB
12350	251	16	.	.	.
12350	252	1	CHESTNUT	CHESTNUT	NNS
12350	252	2	SANDWICHES	SANDWICHES	NNP
12350	252	3	One	one	CD
12350	252	4	slice	slice	NN
12350	252	5	each	each	DT
12350	252	6	of	of	IN
12350	252	7	white	white	JJ
12350	252	8	and	and	CC
12350	252	9	brown	brown	JJ
12350	252	10	bread	bread	NN
12350	252	11	,	,	,
12350	252	12	cut	cut	VBD
12350	252	13	thin	thin	JJ
12350	252	14	and	and	CC
12350	252	15	buttered	butter	VBD
12350	252	16	,	,	,
12350	252	17	and	and	CC
12350	252	18	spread	spread	VBD
12350	252	19	with	with	IN
12350	252	20	chestnuts	chestnut	NNS
12350	252	21	that	that	WDT
12350	252	22	have	have	VBP
12350	252	23	been	be	VBN
12350	252	24	boiled	boil	VBN
12350	252	25	tender	tender	NN
12350	252	26	,	,	,
12350	252	27	peeled	peel	VBN
12350	252	28	and	and	CC
12350	252	29	rubbed	rub	VBN
12350	252	30	through	through	IN
12350	252	31	a	a	DT
12350	252	32	sieve	sieve	NN
12350	252	33	,	,	,
12350	252	34	then	then	RB
12350	252	35	mashed	mash	VBD
12350	252	36	with	with	IN
12350	252	37	hard	hard	RB
12350	252	38	-	-	HYPH
12350	252	39	boiled	boil	VBN
12350	252	40	eggs	egg	NNS
12350	252	41	to	to	IN
12350	252	42	a	a	DT
12350	252	43	paste	paste	NN
12350	252	44	and	and	CC
12350	252	45	moistened	moisten	VBN
12350	252	46	with	with	IN
12350	252	47	Mayonnaise	Mayonnaise	NNP
12350	252	48	.	.	.
12350	253	1	SALMON	SALMON	NNP
12350	253	2	AND	and	CC
12350	253	3	BROWN	BROWN	NNP
12350	253	4	BREAD	BREAD	NNP
12350	253	5	SANDWICHES	SANDWICHES	NNP
12350	253	6	Flake	Flake	NNP
12350	253	7	one	one	CD
12350	253	8	cup	cup	NN
12350	253	9	salmon	salmon	NN
12350	253	10	and	and	CC
12350	253	11	rub	rub	VB
12350	253	12	it	-PRON-	PRP
12350	253	13	to	to	IN
12350	253	14	a	a	DT
12350	253	15	paste	paste	NN
12350	253	16	.	.	.
12350	254	1	Add	add	VB
12350	254	2	mustard	mustard	NN
12350	254	3	,	,	,
12350	254	4	salt	salt	NN
12350	254	5	,	,	,
12350	254	6	and	and	CC
12350	254	7	cayenne	cayenne	NN
12350	254	8	.	.	.
12350	255	1	Spread	Spread	VBN
12350	255	2	on	on	IN
12350	255	3	the	the	DT
12350	255	4	bread	bread	NN
12350	255	5	,	,	,
12350	255	6	cover	cover	VB
12350	255	7	with	with	IN
12350	255	8	a	a	DT
12350	255	9	layer	layer	NN
12350	255	10	of	of	IN
12350	255	11	thin	thin	JJ
12350	255	12	slices	slice	NNS
12350	255	13	of	of	IN
12350	255	14	cucumber	cucumber	NN
12350	255	15	,	,	,
12350	255	16	then	then	RB
12350	255	17	another	another	DT
12350	255	18	piece	piece	NN
12350	255	19	of	of	IN
12350	255	20	bread	bread	NN
12350	255	21	,	,	,
12350	255	22	press	press	NN
12350	255	23	lightly	lightly	RB
12350	255	24	and	and	CC
12350	255	25	arrange	arrange	VB
12350	255	26	with	with	IN
12350	255	27	sprigs	sprig	NNS
12350	255	28	of	of	IN
12350	255	29	parsley	parsley	NN
12350	255	30	on	on	IN
12350	255	31	the	the	DT
12350	255	32	platter	platter	NN
12350	255	33	.	.	.
12350	256	1	WHITE	WHITE	NNP
12350	256	2	AND	and	CC
12350	256	3	BROWN	BROWN	NNP
12350	256	4	BREAD	BREAD	NNP
12350	256	5	SANDWICHES	sandwiches	XX
12350	256	6	If	if	IN
12350	256	7	a	a	DT
12350	256	8	novel	novel	JJ
12350	256	9	sandwich	sandwich	NN
12350	256	10	is	be	VBZ
12350	256	11	wanted	want	VBN
12350	256	12	,	,	,
12350	256	13	butter	butter	NN
12350	256	14	alternate	alternate	JJ
12350	256	15	slices	slice	NNS
12350	256	16	of	of	IN
12350	256	17	brown	brown	JJ
12350	256	18	and	and	CC
12350	256	19	white	white	JJ
12350	256	20	bread	bread	NN
12350	256	21	and	and	CC
12350	256	22	pile	pile	VB
12350	256	23	them	-PRON-	PRP
12350	256	24	one	one	CD
12350	256	25	above	above	IN
12350	256	26	the	the	DT
12350	256	27	other	other	JJ
12350	256	28	in	in	IN
12350	256	29	a	a	DT
12350	256	30	loaf	loaf	NN
12350	256	31	.	.	.
12350	257	1	Cut	cut	VB
12350	257	2	the	the	DT
12350	257	3	new	new	JJ
12350	257	4	loaf	loaf	NN
12350	257	5	across	across	IN
12350	257	6	the	the	DT
12350	257	7	slices	slice	NNS
12350	257	8	,	,	,
12350	257	9	butter	butter	VB
12350	257	10	them	-PRON-	PRP
12350	257	11	and	and	CC
12350	257	12	pile	pile	VB
12350	257	13	them	-PRON-	PRP
12350	257	14	so	so	IN
12350	257	15	that	that	IN
12350	257	16	when	when	WRB
12350	257	17	this	this	DT
12350	257	18	second	second	JJ
12350	257	19	loaf	loaf	NN
12350	257	20	is	be	VBZ
12350	257	21	cut	cut	VBN
12350	257	22	,	,	,
12350	257	23	the	the	DT
12350	257	24	slices	slice	NNS
12350	257	25	will	will	MD
12350	257	26	be	be	VB
12350	257	27	in	in	IN
12350	257	28	white	white	JJ
12350	257	29	and	and	CC
12350	257	30	brown	brown	JJ
12350	257	31	blocks	block	NNS
12350	257	32	.	.	.
12350	258	1	Press	press	VB
12350	258	2	the	the	DT
12350	258	3	slices	slice	NNS
12350	258	4	very	very	RB
12350	258	5	closely	closely	RB
12350	258	6	together	together	RB
12350	258	7	before	before	IN
12350	258	8	cutting	cut	VBG
12350	258	9	at	at	RB
12350	258	10	all	all	RB
12350	258	11	.	.	.
12350	259	1	TOASTED	toasted	JJ
12350	259	2	CHEESE	cheese	NN
12350	259	3	SANDWICHES	sandwiches	XX
12350	259	4	The	the	DT
12350	259	5	filling	filling	NN
12350	259	6	for	for	IN
12350	259	7	the	the	DT
12350	259	8	toasted	toasted	JJ
12350	259	9	cheese	cheese	NN
12350	259	10	sandwiches	sandwich	VBZ
12350	259	11	calls	call	VBZ
12350	259	12	for	for	IN
12350	259	13	a	a	DT
12350	259	14	cup	cup	NN
12350	259	15	of	of	IN
12350	259	16	soft	soft	JJ
12350	259	17	,	,	,
12350	259	18	mild	mild	JJ
12350	259	19	cheese	cheese	NN
12350	259	20	,	,	,
12350	259	21	finely	finely	RB
12350	259	22	cut	cut	VBN
12350	259	23	,	,	,
12350	259	24	and	and	CC
12350	259	25	stirred	stir	VBD
12350	259	26	over	over	IN
12350	259	27	the	the	DT
12350	259	28	fire	fire	NN
12350	259	29	with	with	IN
12350	259	30	a	a	DT
12350	259	31	tablespoon	tablespoon	NN
12350	259	32	of	of	IN
12350	259	33	butter	butter	NN
12350	259	34	until	until	IN
12350	259	35	the	the	DT
12350	259	36	cheese	cheese	NN
12350	259	37	is	be	VBZ
12350	259	38	melted	melt	VBN
12350	259	39	.	.	.
12350	260	1	Enough	enough	JJ
12350	260	2	milk	milk	NN
12350	260	3	to	to	TO
12350	260	4	moisten	moisten	VB
12350	260	5	,	,	,
12350	260	6	perhaps	perhaps	RB
12350	260	7	not	not	RB
12350	260	8	more	more	JJR
12350	260	9	than	than	IN
12350	260	10	one	one	CD
12350	260	11	-	-	HYPH
12350	260	12	eighth	eighth	NN
12350	260	13	of	of	IN
12350	260	14	a	a	DT
12350	260	15	cup	cup	NN
12350	260	16	,	,	,
12350	260	17	is	be	VBZ
12350	260	18	then	then	RB
12350	260	19	added	add	VBN
12350	260	20	,	,	,
12350	260	21	with	with	IN
12350	260	22	salt	salt	NN
12350	260	23	,	,	,
12350	260	24	mustard	mustard	NN
12350	260	25	,	,	,
12350	260	26	and	and	CC
12350	260	27	paprika	paprika	NNP
12350	260	28	to	to	TO
12350	260	29	taste	taste	VB
12350	260	30	,	,	,
12350	260	31	and	and	CC
12350	260	32	the	the	DT
12350	260	33	whole	whole	NN
12350	260	34	is	be	VBZ
12350	260	35	stirred	stir	VBN
12350	260	36	until	until	IN
12350	260	37	creamy	creamy	JJ
12350	260	38	and	and	CC
12350	260	39	smooth	smooth	JJ
12350	260	40	.	.	.
12350	261	1	Slices	slice	NNS
12350	261	2	of	of	IN
12350	261	3	bread	bread	NN
12350	261	4	are	be	VBP
12350	261	5	very	very	RB
12350	261	6	thinly	thinly	RB
12350	261	7	buttered	butter	VBN
12350	261	8	,	,	,
12350	261	9	the	the	DT
12350	261	10	cheese	cheese	NN
12350	261	11	mixture	mixture	NN
12350	261	12	spread	spread	VBN
12350	261	13	on	on	IN
12350	261	14	generously	generously	RB
12350	261	15	,	,	,
12350	261	16	each	each	DT
12350	261	17	slice	slice	NN
12350	261	18	covered	cover	VBN
12350	261	19	with	with	IN
12350	261	20	another	another	DT
12350	261	21	slice	slice	NN
12350	261	22	,	,	,
12350	261	23	and	and	CC
12350	261	24	set	set	VB
12350	261	25	away	away	RB
12350	261	26	until	until	IN
12350	261	27	the	the	DT
12350	261	28	filling	fill	VBG
12350	261	29	cools	cool	NNS
12350	261	30	and	and	CC
12350	261	31	hardens	harden	NNS
12350	261	32	,	,	,
12350	261	33	when	when	WRB
12350	261	34	the	the	DT
12350	261	35	sandwiches	sandwich	NNS
12350	261	36	are	be	VBP
12350	261	37	toasted	toast	VBN
12350	261	38	on	on	IN
12350	261	39	both	both	DT
12350	261	40	sides	side	NNS
12350	261	41	and	and	CC
12350	261	42	served	serve	VBD
12350	261	43	hot	hot	JJ
12350	261	44	.	.	.
12350	262	1	POACHED	POACHED	NNP
12350	262	2	EGG	EGG	NNP
12350	262	3	SANDWICHES	SANDWICHES	NNP
12350	262	4	Slice	Slice	NNP
12350	262	5	as	as	IN
12350	262	6	many	many	JJ
12350	262	7	pieces	piece	NNS
12350	262	8	of	of	IN
12350	262	9	bread	bread	NN
12350	262	10	,	,	,
12350	262	11	from	from	IN
12350	262	12	a	a	DT
12350	262	13	round	round	JJ
12350	262	14	loaf	loaf	NN
12350	262	15	,	,	,
12350	262	16	as	as	IN
12350	262	17	you	-PRON-	PRP
12350	262	18	have	have	VBP
12350	262	19	persons	person	NNS
12350	262	20	to	to	TO
12350	262	21	serve	serve	VB
12350	262	22	.	.	.
12350	263	1	Toast	toast	VB
12350	263	2	these	these	DT
12350	263	3	slices	slice	NNS
12350	263	4	and	and	CC
12350	263	5	let	let	VB
12350	263	6	cool	cool	JJ
12350	263	7	.	.	.
12350	264	1	Across	across	IN
12350	264	2	each	each	DT
12350	264	3	slice	slice	NN
12350	264	4	place	place	NN
12350	264	5	three	three	CD
12350	264	6	strips	strip	NNS
12350	264	7	of	of	IN
12350	264	8	pimentoes	pimentoe	NNS
12350	264	9	(	(	-LRB-
12350	264	10	use	use	VB
12350	264	11	the	the	DT
12350	264	12	canned	canned	JJ
12350	264	13	pimentoes	pimentoe	NNS
12350	264	14	)	)	-RRB-
12350	264	15	,	,	,
12350	264	16	on	on	IN
12350	264	17	top	top	NN
12350	264	18	of	of	IN
12350	264	19	that	that	DT
12350	264	20	place	place	NN
12350	264	21	a	a	DT
12350	264	22	cold	cold	JJ
12350	264	23	poached	poached	JJ
12350	264	24	egg	egg	NN
12350	264	25	,	,	,
12350	264	26	put	put	VB
12350	264	27	a	a	DT
12350	264	28	teaspoon	teaspoon	NN
12350	264	29	of	of	IN
12350	264	30	Mayonnaise	Mayonnaise	NNP
12350	264	31	on	on	IN
12350	264	32	the	the	DT
12350	264	33	top	top	NN
12350	264	34	of	of	IN
12350	264	35	the	the	DT
12350	264	36	egg	egg	NN
12350	264	37	and	and	CC
12350	264	38	sprigs	sprig	NNS
12350	264	39	of	of	IN
12350	264	40	watercress	watercress	NN
12350	264	41	encircling	encircle	VBG
12350	264	42	the	the	DT
12350	264	43	toast	toast	NN
12350	264	44	.	.	.
12350	265	1	MUSTARD	MUSTARD	NNP
12350	265	2	SARDINE	SARDINE	NNP
12350	265	3	PASTE	PASTE	NNP
12350	265	4	FOR	for	IN
12350	265	5	SANDWICHES	sandwich	NNS
12350	265	6	Take	take	VB
12350	265	7	one	one	CD
12350	265	8	box	box	NN
12350	265	9	of	of	IN
12350	265	10	mustard	mustard	NN
12350	265	11	sardines	sardine	NNS
12350	265	12	;	;	:
12350	265	13	bone	bone	NN
12350	265	14	and	and	CC
12350	265	15	mash	mash	NN
12350	265	16	;	;	:
12350	265	17	add	add	VB
12350	265	18	to	to	IN
12350	265	19	the	the	DT
12350	265	20	mixture	mixture	NN
12350	265	21	one	one	CD
12350	265	22	tablespoon	tablespoon	NN
12350	265	23	of	of	IN
12350	265	24	tomato	tomato	NNP
12350	265	25	catsup	catsup	NNP
12350	265	26	,	,	,
12350	265	27	one	one	CD
12350	265	28	teaspoon	teaspoon	NN
12350	265	29	of	of	IN
12350	265	30	Worcestershire	Worcestershire	NNP
12350	265	31	sauce	sauce	NN
12350	265	32	,	,	,
12350	265	33	juice	juice	NN
12350	265	34	of	of	IN
12350	265	35	one	one	CD
12350	265	36	lemon	lemon	NN
12350	265	37	,	,	,
12350	265	38	a	a	DT
12350	265	39	pinch	pinch	NN
12350	265	40	of	of	IN
12350	265	41	cayenne	cayenne	NN
12350	265	42	pepper	pepper	NN
12350	265	43	,	,	,
12350	265	44	as	as	IN
12350	265	45	much	much	JJ
12350	265	46	white	white	JJ
12350	265	47	pepper	pepper	NN
12350	265	48	as	as	IN
12350	265	49	will	will	MD
12350	265	50	cover	cover	VB
12350	265	51	the	the	DT
12350	265	52	end	end	NN
12350	265	53	of	of	IN
12350	265	54	a	a	DT
12350	265	55	knife	knife	NN
12350	265	56	,	,	,
12350	265	57	two	two	CD
12350	265	58	tablespoons	tablespoon	NNS
12350	265	59	of	of	IN
12350	265	60	vinegar	vinegar	NN
12350	265	61	,	,	,
12350	265	62	and	and	CC
12350	265	63	one	one	CD
12350	265	64	tablespoon	tablespoon	NN
12350	265	65	of	of	IN
12350	265	66	olive	olive	NN
12350	265	67	oil	oil	NN
12350	265	68	.	.	.
12350	266	1	Mix	mix	VB
12350	266	2	thoroughly	thoroughly	RB
12350	266	3	until	until	IN
12350	266	4	it	-PRON-	PRP
12350	266	5	becomes	become	VBZ
12350	266	6	a	a	DT
12350	266	7	paste	paste	NN
12350	266	8	.	.	.
12350	267	1	Then	then	RB
12350	267	2	spread	spread	VB
12350	267	3	on	on	RP
12350	267	4	thinly	thinly	RB
12350	267	5	cut	cut	VBN
12350	267	6	bread	bread	NN
12350	267	7	for	for	IN
12350	267	8	sandwiches	sandwich	NNS
12350	267	9	.	.	.
12350	268	1	CAVIAR	CAVIAR	NNP
12350	268	2	AND	and	CC
12350	268	3	SALMON	SALMON	NNP
12350	268	4	SANDWICHES	SANDWICHES	NNP
12350	268	5	Take	take	VBP
12350	268	6	a	a	DT
12350	268	7	piece	piece	NN
12350	268	8	of	of	IN
12350	268	9	rye	rye	NN
12350	268	10	bread	bread	NN
12350	268	11	,	,	,
12350	268	12	cut	cut	VBN
12350	268	13	round	round	RB
12350	268	14	(	(	-LRB-
12350	268	15	with	with	IN
12350	268	16	a	a	DT
12350	268	17	biscuit	biscuit	NN
12350	268	18	cutter	cutter	NN
12350	268	19	)	)	-RRB-
12350	268	20	,	,	,
12350	268	21	spread	spread	VBN
12350	268	22	with	with	IN
12350	268	23	mustard	mustard	NN
12350	268	24	;	;	:
12350	268	25	put	put	VB
12350	268	26	some	some	DT
12350	268	27	caviar	caviar	NN
12350	268	28	in	in	IN
12350	268	29	centre	centre	NN
12350	268	30	of	of	IN
12350	268	31	the	the	DT
12350	268	32	bread	bread	NN
12350	268	33	,	,	,
12350	268	34	strips	strip	NNS
12350	268	35	of	of	IN
12350	268	36	smoked	smoke	VBN
12350	268	37	salmon	salmon	NN
12350	268	38	around	around	IN
12350	268	39	the	the	DT
12350	268	40	caviar	caviar	JJ
12350	268	41	and	and	CC
12350	268	42	strips	strip	NNS
12350	268	43	of	of	IN
12350	268	44	pickle	pickle	NN
12350	268	45	around	around	IN
12350	268	46	the	the	DT
12350	268	47	salmon	salmon	NN
12350	268	48	.	.	.
12350	269	1	RIBBON	RIBBON	NNP
12350	269	2	SANDWICHES	SANDWICHES	NNP
12350	269	3	Cut	Cut	NNP
12350	269	4	two	two	CD
12350	269	5	,	,	,
12350	269	6	slices	slice	NNS
12350	269	7	of	of	IN
12350	269	8	white	white	JJ
12350	269	9	bread	bread	NN
12350	269	10	and	and	CC
12350	269	11	two	two	CD
12350	269	12	of	of	IN
12350	269	13	brown	brown	NNP
12350	269	14	.	.	.
12350	270	1	Butter	butter	NN
12350	270	2	three	three	CD
12350	270	3	and	and	CC
12350	270	4	spread	spread	VBD
12350	270	5	with	with	IN
12350	270	6	a	a	DT
12350	270	7	thick	thick	JJ
12350	270	8	paste	paste	NN
12350	270	9	made	make	VBN
12350	270	10	of	of	IN
12350	270	11	hard	hard	RB
12350	270	12	-	-	HYPH
12350	270	13	boiled	boiled	JJ
12350	270	14	egg	egg	NN
12350	270	15	very	very	RB
12350	270	16	finely	finely	RB
12350	270	17	chopped	chop	VBN
12350	270	18	and	and	CC
12350	270	19	mixed	mix	VBN
12350	270	20	with	with	IN
12350	270	21	mayonnaise	mayonnaise	NN
12350	270	22	dressing	dressing	NN
12350	270	23	.	.	.
12350	271	1	Build	build	VB
12350	271	2	the	the	DT
12350	271	3	slices	slice	NNS
12350	271	4	up	up	RB
12350	271	5	one	one	CD
12350	271	6	above	above	IN
12350	271	7	the	the	DT
12350	271	8	other	other	JJ
12350	271	9	,	,	,
12350	271	10	alternating	alternate	VBG
12350	271	11	brown	brown	JJ
12350	271	12	and	and	CC
12350	271	13	white	white	JJ
12350	271	14	,	,	,
12350	271	15	and	and	CC
12350	271	16	placing	place	VBG
12350	271	17	the	the	DT
12350	271	18	unbuttered	unbuttered	JJ
12350	271	19	slice	slice	NN
12350	271	20	on	on	IN
12350	271	21	top	top	NN
12350	271	22	.	.	.
12350	272	1	Before	before	IN
12350	272	2	serving	serve	VBG
12350	272	3	,	,	,
12350	272	4	slice	slice	VB
12350	272	5	down	down	RP
12350	272	6	as	as	IN
12350	272	7	you	-PRON-	PRP
12350	272	8	would	would	MD
12350	272	9	a	a	DT
12350	272	10	layer	layer	NN
12350	272	11	cake	cake	NN
12350	272	12	.	.	.
12350	273	1	EGG	EGG	NNP
12350	273	2	AND	and	CC
12350	273	3	OLIVE	OLIVE	NNP
12350	273	4	SANDWICHES	SANDWICHES	NNP
12350	273	5	Chop	Chop	NNP
12350	273	6	four	four	CD
12350	273	7	eggs	egg	NNS
12350	273	8	which	which	WDT
12350	273	9	have	have	VBP
12350	273	10	been	be	VBN
12350	273	11	boiled	boil	VBN
12350	273	12	fifteen	fifteen	CD
12350	273	13	minutes	minute	NNS
12350	273	14	,	,	,
12350	273	15	add	add	VB
12350	273	16	two	two	CD
12350	273	17	tablespoons	tablespoon	NNS
12350	273	18	of	of	IN
12350	273	19	chopped	chop	VBN
12350	273	20	olives	olive	NNS
12350	273	21	,	,	,
12350	273	22	season	season	NN
12350	273	23	and	and	CC
12350	273	24	moisten	moisten	VBP
12350	273	25	with	with	IN
12350	273	26	olive	olive	NN
12350	273	27	oil	oil	NN
12350	273	28	and	and	CC
12350	273	29	vinegar	vinegar	NN
12350	273	30	.	.	.
12350	274	1	Spread	Spread	VBN
12350	274	2	between	between	IN
12350	274	3	thin	thin	JJ
12350	274	4	slices	slice	NNS
12350	274	5	of	of	IN
12350	274	6	buttered	butter	VBN
12350	274	7	bread	bread	NN
12350	274	8	.	.	.
12350	275	1	RUSSIAN	russian	JJ
12350	275	2	SANDWICHES	SANDWICHES	NNP
12350	275	3	Spread	Spread	VBD
12350	275	4	bread	bread	NN
12350	275	5	with	with	IN
12350	275	6	thin	thin	JJ
12350	275	7	slices	slice	NNS
12350	275	8	of	of	IN
12350	275	9	Neufchatel	Neufchatel	NNP
12350	275	10	cheese	cheese	NN
12350	275	11	,	,	,
12350	275	12	cover	cover	VB
12350	275	13	with	with	IN
12350	275	14	finely	finely	RB
12350	275	15	chopped	chop	VBN
12350	275	16	olives	olive	NNS
12350	275	17	moistened	moisten	VBN
12350	275	18	with	with	IN
12350	275	19	mayonnaise	mayonnaise	NN
12350	275	20	dressing	dressing	NN
12350	275	21	.	.	.
12350	276	1	SURPRISE	SURPRISE	NNP
12350	276	2	SANDWICHES	SANDWICHES	NNP
12350	276	3	Take	take	VBP
12350	276	4	orange	orange	JJ
12350	276	5	marmalade	marmalade	NN
12350	276	6	,	,	,
12350	276	7	pecan	pecan	JJ
12350	276	8	nuts	nut	NNS
12350	276	9	and	and	CC
12350	276	10	cream	cream	NN
12350	276	11	cheese	cheese	NN
12350	276	12	in	in	IN
12350	276	13	equal	equal	JJ
12350	276	14	quantities	quantity	NNS
12350	276	15	and	and	CC
12350	276	16	after	after	IN
12350	276	17	mixing	mix	VBG
12350	276	18	thoroughly	thoroughly	RB
12350	276	19	spread	spread	VBN
12350	276	20	on	on	IN
12350	276	21	thin	thin	JJ
12350	276	22	slices	slice	NNS
12350	276	23	of	of	IN
12350	276	24	buttered	butter	VBN
12350	276	25	bread	bread	NN
12350	276	26	.	.	.
12350	277	1	CHICKEN	CHICKEN	NNP
12350	277	2	SANDWICHES	SANDWICHES	NNP
12350	277	3	Mince	Mince	NNP
12350	277	4	some	some	DT
12350	277	5	cold	cold	JJ
12350	277	6	roast	roast	NN
12350	277	7	or	or	CC
12350	277	8	boiled	boil	VBN
12350	277	9	chicken	chicken	NN
12350	277	10	in	in	IN
12350	277	11	a	a	DT
12350	277	12	chopping	chop	VBG
12350	277	13	bowl	bowl	NN
12350	277	14	,	,	,
12350	277	15	then	then	RB
12350	277	16	mix	mix	VB
12350	277	17	the	the	DT
12350	277	18	gravy	gravy	NN
12350	277	19	with	with	IN
12350	277	20	it	-PRON-	PRP
12350	277	21	,	,	,
12350	277	22	adding	add	VBG
12350	277	23	a	a	DT
12350	277	24	few	few	JJ
12350	277	25	hard	hard	RB
12350	277	26	-	-	HYPH
12350	277	27	boiled	boil	VBN
12350	277	28	eggs	egg	NNS
12350	277	29	,	,	,
12350	277	30	which	which	WDT
12350	277	31	have	have	VBP
12350	277	32	been	be	VBN
12350	277	33	minced	mince	VBN
12350	277	34	to	to	IN
12350	277	35	a	a	DT
12350	277	36	powder	powder	NN
12350	277	37	.	.	.
12350	278	1	Mix	mix	VB
12350	278	2	all	all	DT
12350	278	3	into	into	IN
12350	278	4	a	a	DT
12350	278	5	soft	soft	JJ
12350	278	6	paste	paste	NN
12350	278	7	.	.	.
12350	279	1	Then	then	RB
12350	279	2	cut	cut	VB
12350	279	3	thin	thin	JJ
12350	279	4	slices	slice	NNS
12350	279	5	of	of	IN
12350	279	6	bread	bread	NN
12350	279	7	,	,	,
12350	279	8	spread	spread	VB
12350	279	9	the	the	DT
12350	279	10	chicken	chicken	NN
12350	279	11	between	between	IN
12350	279	12	the	the	DT
12350	279	13	slices	slice	NNS
12350	279	14	(	(	-LRB-
12350	279	15	if	if	IN
12350	279	16	desired	desire	VBN
12350	279	17	you	-PRON-	PRP
12350	279	18	may	may	MD
12350	279	19	add	add	VB
12350	279	20	a	a	DT
12350	279	21	little	little	JJ
12350	279	22	mustard	mustard	NN
12350	279	23	)	)	-RRB-
12350	279	24	;	;	,
12350	279	25	press	press	VB
12350	279	26	the	the	DT
12350	279	27	pieces	piece	NNS
12350	279	28	gently	gently	RB
12350	279	29	together	together	RB
12350	279	30	.	.	.
12350	280	1	CHICKEN	CHICKEN	NNS
12350	280	2	SANDWICHES	SANDWICHES	NNPS
12350	280	3	WITH	with	IN
12350	280	4	MAYONNAISE	MAYONNAISE	NNP
12350	280	5	Grind	Grind	NNP
12350	280	6	up	up	RP
12350	280	7	chicken	chicken	NN
12350	280	8	in	in	IN
12350	280	9	meat	meat	NN
12350	280	10	chopper	chopper	NNP
12350	280	11	.	.	.
12350	281	1	To	to	IN
12350	281	2	each	each	DT
12350	281	3	cup	cup	NN
12350	281	4	of	of	IN
12350	281	5	chicken	chicken	NN
12350	281	6	add	add	VB
12350	281	7	one	one	CD
12350	281	8	tablespoon	tablespoon	NN
12350	281	9	of	of	IN
12350	281	10	mayonnaise	mayonnaise	NN
12350	281	11	,	,	,
12350	281	12	and	and	CC
12350	281	13	one	one	CD
12350	281	14	tablespoon	tablespoon	NN
12350	281	15	of	of	IN
12350	281	16	chicken	chicken	NN
12350	281	17	soup	soup	NN
12350	281	18	.	.	.
12350	282	1	Mix	mix	VB
12350	282	2	into	into	IN
12350	282	3	soft	soft	JJ
12350	282	4	paste	paste	NN
12350	282	5	,	,	,
12350	282	6	and	and	CC
12350	282	7	put	put	VBD
12350	282	8	in	in	RP
12350	282	9	finger	finger	NN
12350	282	10	-	-	HYPH
12350	282	11	rolls	roll	NNS
12350	282	12	.	.	.
12350	283	1	DEVILED	DEVILED	NNP
12350	283	2	TONGUE	TONGUE	NNP
12350	283	3	SANDWICHES	SANDWICHES	NNP
12350	283	4	Grind	Grind	NNP
12350	283	5	up	up	RP
12350	283	6	tongue	tongue	NN
12350	283	7	(	(	-LRB-
12350	283	8	root	root	NN
12350	283	9	will	will	MD
12350	283	10	do	do	VB
12350	283	11	)	)	-RRB-
12350	283	12	in	in	IN
12350	283	13	meat	meat	NN
12350	283	14	chopper	chopper	NN
12350	283	15	;	;	:
12350	283	16	to	to	IN
12350	283	17	a	a	DT
12350	283	18	cup	cup	NN
12350	283	19	of	of	IN
12350	283	20	ground	ground	NN
12350	283	21	tongue	tongue	NN
12350	283	22	add	add	VB
12350	283	23	one	one	CD
12350	283	24	teaspoon	teaspoon	NN
12350	283	25	of	of	IN
12350	283	26	mustard	mustard	NN
12350	283	27	,	,	,
12350	283	28	one	one	CD
12350	283	29	tablespoon	tablespoon	NN
12350	283	30	of	of	IN
12350	283	31	soup	soup	NN
12350	283	32	,	,	,
12350	283	33	and	and	CC
12350	283	34	one	one	CD
12350	283	35	teaspoon	teaspoon	NN
12350	283	36	of	of	IN
12350	283	37	mayonnaise	mayonnaise	NN
12350	283	38	.	.	.
12350	284	1	Mix	mix	VB
12350	284	2	into	into	IN
12350	284	3	soft	soft	JJ
12350	284	4	paste	paste	NN
12350	284	5	;	;	:
12350	284	6	spread	spread	VBN
12350	284	7	on	on	IN
12350	284	8	white	white	JJ
12350	284	9	bread	bread	NN
12350	284	10	cut	cut	VBD
12350	284	11	very	very	RB
12350	284	12	thin	thin	JJ
12350	284	13	.	.	.
12350	285	1	MINCED	MINCED	NNP
12350	285	2	GOOSE	GOOSE	NNP
12350	285	3	SANDWICHES	SANDWICHES	NNP
12350	285	4	Take	take	VBP
12350	285	5	either	either	CC
12350	285	6	boiled	boil	VBN
12350	285	7	or	or	CC
12350	285	8	roast	roast	NN
12350	285	9	goose	goose	NN
12350	285	10	(	(	-LRB-
12350	285	11	which	which	WDT
12350	285	12	has	have	VBZ
12350	285	13	been	be	VBN
12350	285	14	highly	highly	RB
12350	285	15	seasoned	season	VBN
12350	285	16	)	)	-RRB-
12350	285	17	and	and	CC
12350	285	18	mince	mince	NN
12350	285	19	in	in	IN
12350	285	20	a	a	DT
12350	285	21	chopping	chop	VBG
12350	285	22	bowl	bowl	NN
12350	285	23	,	,	,
12350	285	24	add	add	VB
12350	285	25	one	one	CD
12350	285	26	or	or	CC
12350	285	27	two	two	CD
12350	285	28	pickles	pickle	NNS
12350	285	29	,	,	,
12350	285	30	according	accord	VBG
12350	285	31	to	to	IN
12350	285	32	quantity	quantity	NN
12350	285	33	,	,	,
12350	285	34	or	or	CC
12350	285	35	a	a	DT
12350	285	36	teaspoon	teaspoon	NN
12350	285	37	of	of	IN
12350	285	38	catsup	catsup	NN
12350	285	39	.	.	.
12350	286	1	Spread	Spread	VBN
12350	286	2	thin	thin	JJ
12350	286	3	slices	slice	NNS
12350	286	4	of	of	IN
12350	286	5	bread	bread	NN
12350	286	6	or	or	CC
12350	286	7	nice	nice	JJ
12350	286	8	fresh	fresh	JJ
12350	286	9	rolls	roll	NNS
12350	286	10	,	,	,
12350	286	11	with	with	IN
12350	286	12	a	a	DT
12350	286	13	thin	thin	JJ
12350	286	14	coating	coating	NN
12350	286	15	of	of	IN
12350	286	16	goose	goose	NN
12350	286	17	oil	oil	NN
12350	286	18	,	,	,
12350	286	19	slightly	slightly	RB
12350	286	20	salted	salt	VBN
12350	286	21	,	,	,
12350	286	22	then	then	RB
12350	286	23	spread	spread	VB
12350	286	24	the	the	DT
12350	286	25	minced	mince	VBN
12350	286	26	goose	goose	NN
12350	286	27	and	and	CC
12350	286	28	cover	cover	VB
12350	286	29	with	with	IN
12350	286	30	a	a	DT
12350	286	31	layer	layer	NN
12350	286	32	of	of	IN
12350	286	33	bread	bread	NN
12350	286	34	which	which	WDT
12350	286	35	has	have	VBZ
12350	286	36	been	be	VBN
12350	286	37	previously	previously	RB
12350	286	38	spread	spread	VBN
12350	286	39	.	.	.
12350	287	1	VEAL	veal	NN
12350	287	2	SANDWICHES	sandwich	NNS
12350	287	3	May	May	MD
12350	287	4	be	be	VB
12350	287	5	prepared	prepare	VBN
12350	287	6	as	as	IN
12350	287	7	above	above	RB
12350	287	8	,	,	,
12350	287	9	or	or	CC
12350	287	10	slice	slice	VB
12350	287	11	the	the	DT
12350	287	12	veal	veal	NN
12350	287	13	in	in	IN
12350	287	14	thin	thin	JJ
12350	287	15	slices	slice	NNS
12350	287	16	and	and	CC
12350	287	17	spread	spread	VBD
12350	287	18	with	with	IN
12350	287	19	mustard	mustard	NN
12350	287	20	.	.	.
12350	288	1	BOILED	BOILED	NNP
12350	288	2	,	,	,
12350	288	3	SMOKED	SMOKED	NNP
12350	288	4	,	,	,
12350	288	5	OR	or	CC
12350	288	6	PICKLED	pickle	VBD
12350	288	7	TONGUE	TONGUE	NNP
12350	288	8	SANDWICHES	SANDWICHES	NNP
12350	288	9	Remove	remove	VB
12350	288	10	the	the	DT
12350	288	11	crust	crust	NN
12350	288	12	from	from	IN
12350	288	13	the	the	DT
12350	288	14	bread	bread	NN
12350	288	15	(	(	-LRB-
12350	288	16	unless	unless	IN
12350	288	17	it	-PRON-	PRP
12350	288	18	is	be	VBZ
12350	288	19	very	very	RB
12350	288	20	soft	soft	JJ
12350	288	21	)	)	-RRB-
12350	288	22	,	,	,
12350	288	23	place	place	VB
12350	288	24	the	the	DT
12350	288	25	slices	slice	NNS
12350	288	26	of	of	IN
12350	288	27	tongue	tongue	NN
12350	288	28	(	(	-LRB-
12350	288	29	cut	cut	VB
12350	288	30	very	very	RB
12350	288	31	thin	thin	JJ
12350	288	32	)	)	-RRB-
12350	288	33	and	and	CC
12350	288	34	lettuce	lettuce	NN
12350	288	35	leaves	leave	NNS
12350	288	36	between	between	IN
12350	288	37	the	the	DT
12350	288	38	slices	slice	NNS
12350	288	39	.	.	.
12350	289	1	*	*	NFP
12350	289	2	SOUPS	soup	NNS
12350	289	3	*	*	NFP
12350	289	4	Soups	soup	NNS
12350	289	5	are	be	VBP
12350	289	6	wholesome	wholesome	JJ
12350	289	7	and	and	CC
12350	289	8	palatable	palatable	JJ
12350	289	9	and	and	CC
12350	289	10	should	should	MD
12350	289	11	form	form	VB
12350	289	12	part	part	NN
12350	289	13	of	of	IN
12350	289	14	the	the	DT
12350	289	15	meal	meal	NN
12350	289	16	whenever	whenever	WRB
12350	289	17	possible	possible	JJ
12350	289	18	.	.	.
12350	290	1	It	-PRON-	PRP
12350	290	2	is	be	VBZ
12350	290	3	a	a	DT
12350	290	4	good	good	JJ
12350	290	5	plan	plan	NN
12350	290	6	to	to	TO
12350	290	7	have	have	VB
12350	290	8	some	some	DT
12350	290	9	sort	sort	NN
12350	290	10	of	of	IN
12350	290	11	vegetable	vegetable	NN
12350	290	12	or	or	CC
12350	290	13	meat	meat	NN
12350	290	14	stock	stock	NN
12350	290	15	always	always	RB
12350	290	16	at	at	IN
12350	290	17	hand	hand	NN
12350	290	18	,	,	,
12350	290	19	as	as	IN
12350	290	20	this	this	DT
12350	290	21	renders	render	VBZ
12350	290	22	the	the	DT
12350	290	23	making	making	NN
12350	290	24	of	of	IN
12350	290	25	the	the	DT
12350	290	26	soup	soup	NN
12350	290	27	both	both	CC
12350	290	28	easy	easy	JJ
12350	290	29	and	and	CC
12350	290	30	economical	economical	JJ
12350	290	31	.	.	.
12350	291	1	With	with	IN
12350	291	2	milk	milk	NN
12350	291	3	at	at	IN
12350	291	4	hand	hand	NN
12350	291	5	,	,	,
12350	291	6	cream	cream	NN
12350	291	7	soups	soup	NNS
12350	291	8	are	be	VBP
12350	291	9	easily	easily	RB
12350	291	10	made	make	VBN
12350	291	11	.	.	.
12350	292	1	SOUP	SOUP	NNP
12350	292	2	STOCK	STOCK	NNP
12350	292	3	In	in	IN
12350	292	4	making	make	VBG
12350	292	5	soup	soup	NN
12350	292	6	,	,	,
12350	292	7	bring	bring	VB
12350	292	8	the	the	DT
12350	292	9	cold	cold	JJ
12350	292	10	water	water	NN
12350	292	11	in	in	IN
12350	292	12	the	the	DT
12350	292	13	soup	soup	NN
12350	292	14	pot	pot	NN
12350	292	15	with	with	IN
12350	292	16	the	the	DT
12350	292	17	meat	meat	NN
12350	292	18	and	and	CC
12350	292	19	bones	bone	NNS
12350	292	20	to	to	IN
12350	292	21	a	a	DT
12350	292	22	boil	boil	NN
12350	292	23	slowly	slowly	RB
12350	292	24	,	,	,
12350	292	25	and	and	CC
12350	292	26	let	let	VB
12350	292	27	it	-PRON-	PRP
12350	292	28	simmer	simmer	VB
12350	292	29	for	for	IN
12350	292	30	hours	hour	NNS
12350	292	31	,	,	,
12350	292	32	never	never	RB
12350	292	33	boiling	boil	VBG
12350	292	34	and	and	CC
12350	292	35	never	never	RB
12350	292	36	ceasing	cease	VBG
12350	292	37	to	to	IN
12350	292	38	simmer	simmer	NN
12350	292	39	.	.	.
12350	293	1	If	if	IN
12350	293	2	clear	clear	JJ
12350	293	3	soup	soup	NN
12350	293	4	is	be	VBZ
12350	293	5	not	not	RB
12350	293	6	desired	desire	VBN
12350	293	7	soup	soup	NN
12350	293	8	may	may	MD
12350	293	9	be	be	VB
12350	293	10	allowed	allow	VBN
12350	293	11	to	to	TO
12350	293	12	boil	boil	VB
12350	293	13	.	.	.
12350	294	1	Bones	bone	NNS
12350	294	2	,	,	,
12350	294	3	both	both	CC
12350	294	4	fresh	fresh	JJ
12350	294	5	and	and	CC
12350	294	6	those	those	DT
12350	294	7	partly	partly	RB
12350	294	8	cooked	cook	VBN
12350	294	9	,	,	,
12350	294	10	meats	meat	NNS
12350	294	11	of	of	IN
12350	294	12	all	all	DT
12350	294	13	kinds	kind	NNS
12350	294	14	,	,	,
12350	294	15	vegetables	vegetable	NNS
12350	294	16	of	of	IN
12350	294	17	various	various	JJ
12350	294	18	sorts	sort	NNS
12350	294	19	,	,	,
12350	294	20	all	all	DT
12350	294	21	may	may	MD
12350	294	22	be	be	VB
12350	294	23	added	add	VBN
12350	294	24	to	to	IN
12350	294	25	the	the	DT
12350	294	26	stock	stock	NN
12350	294	27	pot	pot	NN
12350	294	28	,	,	,
12350	294	29	to	to	TO
12350	294	30	give	give	VB
12350	294	31	flavor	flavor	NN
12350	294	32	and	and	CC
12350	294	33	nutriment	nutriment	NN
12350	294	34	to	to	IN
12350	294	35	the	the	DT
12350	294	36	soup	soup	NN
12350	294	37	.	.	.
12350	295	1	One	one	CD
12350	295	2	quart	quart	NN
12350	295	3	of	of	IN
12350	295	4	cold	cold	JJ
12350	295	5	water	water	NN
12350	295	6	is	be	VBZ
12350	295	7	used	use	VBN
12350	295	8	to	to	IN
12350	295	9	each	each	DT
12350	295	10	pound	pound	NN
12350	295	11	of	of	IN
12350	295	12	meat	meat	NN
12350	295	13	for	for	IN
12350	295	14	soup	soup	NN
12350	295	15	;	;	:
12350	295	16	to	to	IN
12350	295	17	four	four	CD
12350	295	18	quarts	quart	NNS
12350	295	19	of	of	IN
12350	295	20	water	water	NN
12350	295	21	,	,	,
12350	295	22	one	one	CD
12350	295	23	each	each	DT
12350	295	24	of	of	IN
12350	295	25	vegetables	vegetable	NNS
12350	295	26	of	of	IN
12350	295	27	medium	medium	JJ
12350	295	28	size	size	NN
12350	295	29	and	and	CC
12350	295	30	a	a	DT
12350	295	31	bouquet	bouquet	NN
12350	295	32	.	.	.
12350	296	1	Make	make	VB
12350	296	2	the	the	DT
12350	296	3	soup	soup	NN
12350	296	4	in	in	IN
12350	296	5	a	a	DT
12350	296	6	closely	closely	RB
12350	296	7	covered	cover	VBN
12350	296	8	kettle	kettle	NN
12350	296	9	used	use	VBN
12350	296	10	for	for	IN
12350	296	11	no	no	DT
12350	296	12	other	other	JJ
12350	296	13	purpose	purpose	NN
12350	296	14	.	.	.
12350	297	1	Remove	remove	VB
12350	297	2	scum	scum	NN
12350	297	3	when	when	WRB
12350	297	4	it	-PRON-	PRP
12350	297	5	first	first	RB
12350	297	6	appears	appear	VBZ
12350	297	7	;	;	:
12350	297	8	after	after	IN
12350	297	9	soup	soup	NN
12350	297	10	has	have	VBZ
12350	297	11	simmered	simmer	VBN
12350	297	12	for	for	IN
12350	297	13	four	four	CD
12350	297	14	or	or	CC
12350	297	15	five	five	CD
12350	297	16	hours	hour	NNS
12350	297	17	add	add	VBP
12350	297	18	vegetables	vegetable	NNS
12350	297	19	and	and	CC
12350	297	20	a	a	DT
12350	297	21	bouquet	bouquet	NN
12350	297	22	.	.	.
12350	298	1	Parsley	Parsley	NNP
12350	298	2	wrapped	wrap	VBD
12350	298	3	around	around	IN
12350	298	4	peppercorn	peppercorn	JJ
12350	298	5	,	,	,
12350	298	6	bayleaf	bayleaf	NNP
12350	298	7	,	,	,
12350	298	8	six	six	CD
12350	298	9	cloves	clove	NNS
12350	298	10	and	and	CC
12350	298	11	other	other	JJ
12350	298	12	herbs	herb	NNS
12350	298	13	,	,	,
12350	298	14	excepting	except	VBG
12350	298	15	sage	sage	NN
12350	298	16	,	,	,
12350	298	17	and	and	CC
12350	298	18	tied	tie	VBN
12350	298	19	,	,	,
12350	298	20	makes	make	VBZ
12350	298	21	what	what	WP
12350	298	22	is	be	VBZ
12350	298	23	called	call	VBN
12350	298	24	a	a	DT
12350	298	25	bouquet	bouquet	NN
12350	298	26	and	and	CC
12350	298	27	may	may	MD
12350	298	28	be	be	VB
12350	298	29	easily	easily	RB
12350	298	30	removed	remove	VBN
12350	298	31	from	from	IN
12350	298	32	the	the	DT
12350	298	33	soup	soup	NN
12350	298	34	.	.	.
12350	299	1	Root	root	NN
12350	299	2	celery	celery	NN
12350	299	3	,	,	,
12350	299	4	parsley	parsley	NN
12350	299	5	,	,	,
12350	299	6	onions	onion	NNS
12350	299	7	,	,	,
12350	299	8	carrots	carrot	NNS
12350	299	9	,	,	,
12350	299	10	asparagus	asparagus	NN
12350	299	11	and	and	CC
12350	299	12	potatoes	potato	NNS
12350	299	13	are	be	VBP
12350	299	14	the	the	DT
12350	299	15	best	good	JJS
12350	299	16	vegetables	vegetable	NNS
12350	299	17	to	to	TO
12350	299	18	add	add	VB
12350	299	19	to	to	IN
12350	299	20	the	the	DT
12350	299	21	soup	soup	NN
12350	299	22	stock	stock	NN
12350	299	23	.	.	.
12350	300	1	Never	never	RB
12350	300	2	use	use	VB
12350	300	3	celery	celery	JJ
12350	300	4	leaves	leave	NNS
12350	300	5	for	for	IN
12350	300	6	beef	beef	NN
12350	300	7	soup	soup	NNP
12350	300	8	.	.	.
12350	301	1	You	-PRON-	PRP
12350	301	2	may	may	MD
12350	301	3	use	use	VB
12350	301	4	celery	celery	JJ
12350	301	5	leaves	leave	NNS
12350	301	6	in	in	IN
12350	301	7	potato	potato	NN
12350	301	8	soup	soup	NN
12350	301	9	,	,	,
12350	301	10	but	but	CC
12350	301	11	sparingly	sparingly	RB
12350	301	12	,	,	,
12350	301	13	with	with	IN
12350	301	14	chopped	chop	VBN
12350	301	15	parsley	parsley	NN
12350	301	16	leaves	leave	NNS
12350	301	17	.	.	.
12350	302	1	Vegetables	vegetable	NNS
12350	302	2	,	,	,
12350	302	3	spices	spice	NNS
12350	302	4	and	and	CC
12350	302	5	salt	salt	NN
12350	302	6	should	should	MD
12350	302	7	always	always	RB
12350	302	8	be	be	VB
12350	302	9	added	add	VBN
12350	302	10	the	the	DT
12350	302	11	last	last	JJ
12350	302	12	hour	hour	NN
12350	302	13	of	of	IN
12350	302	14	cooking	cooking	NN
12350	302	15	.	.	.
12350	303	1	Strain	strain	VB
12350	303	2	into	into	IN
12350	303	3	an	an	DT
12350	303	4	earthen	earthen	JJ
12350	303	5	bowl	bowl	NN
12350	303	6	and	and	CC
12350	303	7	let	let	VB
12350	303	8	cool	cool	RB
12350	303	9	uncovered	uncovered	JJ
12350	303	10	,	,	,
12350	303	11	by	by	IN
12350	303	12	so	so	RB
12350	303	13	doing	do	VBG
12350	303	14	stock	stock	NN
12350	303	15	is	be	VBZ
12350	303	16	less	less	RBR
12350	303	17	apt	apt	JJ
12350	303	18	to	to	IN
12350	303	19	ferment	ferment	NN
12350	303	20	.	.	.
12350	304	1	A	a	DT
12350	304	2	cake	cake	NN
12350	304	3	of	of	IN
12350	304	4	fat	fat	JJ
12350	304	5	forms	form	NNS
12350	304	6	on	on	IN
12350	304	7	the	the	DT
12350	304	8	stock	stock	NN
12350	304	9	when	when	WRB
12350	304	10	cold	cold	JJ
12350	304	11	,	,	,
12350	304	12	which	which	WDT
12350	304	13	excludes	exclude	VBZ
12350	304	14	air	air	NN
12350	304	15	and	and	CC
12350	304	16	should	should	MD
12350	304	17	not	not	RB
12350	304	18	be	be	VB
12350	304	19	removed	remove	VBN
12350	304	20	until	until	IN
12350	304	21	stock	stock	NN
12350	304	22	is	be	VBZ
12350	304	23	used	use	VBN
12350	304	24	.	.	.
12350	305	1	To	to	TO
12350	305	2	remove	remove	VB
12350	305	3	fat	fat	JJ
12350	305	4	run	run	NN
12350	305	5	a	a	DT
12350	305	6	knife	knife	NN
12350	305	7	around	around	IN
12350	305	8	edge	edge	NN
12350	305	9	of	of	IN
12350	305	10	bowl	bowl	NN
12350	305	11	and	and	CC
12350	305	12	carefully	carefully	RB
12350	305	13	remove	remove	VB
12350	305	14	the	the	DT
12350	305	15	same	same	JJ
12350	305	16	.	.	.
12350	306	1	A	a	DT
12350	306	2	small	small	JJ
12350	306	3	quantity	quantity	NN
12350	306	4	will	will	MD
12350	306	5	remain	remain	VB
12350	306	6	,	,	,
12350	306	7	which	which	WDT
12350	306	8	should	should	MD
12350	306	9	be	be	VB
12350	306	10	removed	remove	VBN
12350	306	11	by	by	IN
12350	306	12	passing	pass	VBG
12350	306	13	a	a	DT
12350	306	14	cloth	cloth	NN
12350	306	15	,	,	,
12350	306	16	wrung	wring	VBN
12350	306	17	out	out	IN
12350	306	18	of	of	IN
12350	306	19	hot	hot	JJ
12350	306	20	water	water	NN
12350	306	21	,	,	,
12350	306	22	around	around	IN
12350	306	23	edge	edge	NN
12350	306	24	and	and	CC
12350	306	25	over	over	IN
12350	306	26	top	top	NN
12350	306	27	of	of	IN
12350	306	28	stock	stock	NN
12350	306	29	.	.	.
12350	307	1	This	this	DT
12350	307	2	fat	fat	NN
12350	307	3	should	should	MD
12350	307	4	be	be	VB
12350	307	5	clarified	clarify	VBN
12350	307	6	and	and	CC
12350	307	7	used	use	VBN
12350	307	8	for	for	IN
12350	307	9	drippings	dripping	NNS
12350	307	10	.	.	.
12350	308	1	If	if	IN
12350	308	2	time	time	NN
12350	308	3	can	can	MD
12350	308	4	not	not	RB
12350	308	5	be	be	VB
12350	308	6	allowed	allow	VBN
12350	308	7	for	for	IN
12350	308	8	stock	stock	NN
12350	308	9	to	to	IN
12350	308	10	cool	cool	JJ
12350	308	11	before	before	IN
12350	308	12	using	use	VBG
12350	308	13	,	,	,
12350	308	14	take	take	VB
12350	308	15	off	off	RP
12350	308	16	as	as	RB
12350	308	17	much	much	JJ
12350	308	18	fat	fat	NN
12350	308	19	as	as	IN
12350	308	20	possible	possible	JJ
12350	308	21	with	with	IN
12350	308	22	a	a	DT
12350	308	23	spoon	spoon	NN
12350	308	24	,	,	,
12350	308	25	and	and	CC
12350	308	26	remove	remove	VB
12350	308	27	the	the	DT
12350	308	28	remainder	remainder	NN
12350	308	29	by	by	IN
12350	308	30	passing	pass	VBG
12350	308	31	tissue	tissue	NN
12350	308	32	or	or	CC
12350	308	33	any	any	DT
12350	308	34	absorbent	absorbent	JJ
12350	308	35	paper	paper	NN
12350	308	36	over	over	IN
12350	308	37	the	the	DT
12350	308	38	surface	surface	NN
12350	308	39	.	.	.
12350	309	1	Bouillon	Bouillon	NNP
12350	309	2	should	should	MD
12350	309	3	always	always	RB
12350	309	4	be	be	VB
12350	309	5	thickened	thicken	VBN
12350	309	6	with	with	IN
12350	309	7	_	_	NNP
12350	309	8	yolks	yolk	NNS
12350	309	9	_	_	NNP
12350	309	10	of	of	IN
12350	309	11	eggs	egg	NNS
12350	309	12	,	,	,
12350	309	13	beat	beat	VBD
12350	309	14	up	up	RP
12350	309	15	with	with	IN
12350	309	16	a	a	DT
12350	309	17	spoon	spoon	NN
12350	309	18	of	of	IN
12350	309	19	cold	cold	JJ
12350	309	20	water	water	NN
12350	309	21	.	.	.
12350	310	1	Ordinary	ordinary	JJ
12350	310	2	beef	beef	NN
12350	310	3	soup	soup	NN
12350	310	4	or	or	CC
12350	310	5	tomato	tomato	NNP
12350	310	6	soup	soup	NN
12350	310	7	may	may	MD
12350	310	8	be	be	VB
12350	310	9	thickened	thicken	VBN
12350	310	10	with	with	IN
12350	310	11	flour	flour	NN
12350	310	12	.	.	.
12350	311	1	To	to	TO
12350	311	2	do	do	VB
12350	311	3	this	this	DT
12350	311	4	properly	properly	RB
12350	311	5	heat	heat	VB
12350	311	6	a	a	DT
12350	311	7	scant	scant	JJ
12350	311	8	spoon	spoon	NN
12350	311	9	of	of	IN
12350	311	10	soup	soup	NN
12350	311	11	drippings	dripping	NNS
12350	311	12	,	,	,
12350	311	13	stir	stir	VBP
12350	311	14	in	in	IN
12350	311	15	briskly	briskly	RB
12350	311	16	a	a	DT
12350	311	17	spoon	spoon	NN
12350	311	18	of	of	IN
12350	311	19	flour	flour	NN
12350	311	20	,	,	,
12350	311	21	and	and	CC
12350	311	22	add	add	VB
12350	311	23	gradually	gradually	RB
12350	311	24	a	a	DT
12350	311	25	large	large	JJ
12350	311	26	quantity	quantity	NN
12350	311	27	of	of	IN
12350	311	28	soup	soup	NN
12350	311	29	to	to	TO
12350	311	30	prevent	prevent	VB
12350	311	31	it	-PRON-	PRP
12350	311	32	becoming	become	VBG
12350	311	33	lumpy	lumpy	JJ
12350	311	34	.	.	.
12350	312	1	WHITE	white	JJ
12350	312	2	STOCK	STOCK	NNP
12350	312	3	Veal	Veal	NNP
12350	312	4	,	,	,
12350	312	5	turkey	turkey	NN
12350	312	6	,	,	,
12350	312	7	chicken	chicken	NN
12350	312	8	and	and	CC
12350	312	9	fish	fish	NN
12350	312	10	are	be	VBP
12350	312	11	used	use	VBN
12350	312	12	.	.	.
12350	313	1	BROWN	brown	JJ
12350	313	2	STOCK	STOCK	NNP
12350	313	3	Follow	Follow	NNP
12350	313	4	directions	direction	NNS
12350	313	5	given	give	VBN
12350	313	6	for	for	IN
12350	313	7	bouillon	bouillon	NN
12350	313	8	,	,	,
12350	313	9	adding	add	VBG
12350	313	10	a	a	DT
12350	313	11	slice	slice	NN
12350	313	12	of	of	IN
12350	313	13	beef	beef	NN
12350	313	14	and	and	CC
12350	313	15	browning	brown	VBG
12350	313	16	some	some	DT
12350	313	17	of	of	IN
12350	313	18	the	the	DT
12350	313	19	meat	meat	NN
12350	313	20	in	in	IN
12350	313	21	the	the	DT
12350	313	22	marrow	marrow	NN
12350	313	23	from	from	IN
12350	313	24	the	the	DT
12350	313	25	bone	bone	NN
12350	313	26	.	.	.
12350	314	1	BEET	BEET	NNP
12350	314	2	SOUP	SOUP	NNP
12350	314	3	--	--	:
12350	314	4	RUSSIAN	russian	JJ
12350	314	5	STYLE	STYLE	NNP
12350	314	6	(	(	-LRB-
12350	314	7	FLEISCHIG	FLEISCHIG	NNP
12350	314	8	)	)	-RRB-
12350	314	9	Cut	cut	VB
12350	314	10	one	one	CD
12350	314	11	large	large	JJ
12350	314	12	beet	beet	NN
12350	314	13	and	and	CC
12350	314	14	one	one	CD
12350	314	15	-	-	HYPH
12350	314	16	half	half	NN
12350	314	17	pound	pound	NN
12350	314	18	of	of	IN
12350	314	19	onion	onion	NN
12350	314	20	in	in	IN
12350	314	21	thick	thick	JJ
12350	314	22	pieces	piece	NNS
12350	314	23	and	and	CC
12350	314	24	put	put	VBN
12350	314	25	in	in	RP
12350	314	26	kettle	kettle	NN
12350	314	27	with	with	IN
12350	314	28	one	one	CD
12350	314	29	pound	pound	NN
12350	314	30	of	of	IN
12350	314	31	fat	fat	JJ
12350	314	32	brisket	brisket	NN
12350	314	33	of	of	IN
12350	314	34	beef	beef	NN
12350	314	35	;	;	:
12350	314	36	cover	cover	VB
12350	314	37	with	with	IN
12350	314	38	water	water	NN
12350	314	39	and	and	CC
12350	314	40	let	let	VB
12350	314	41	cook	cook	NN
12350	314	42	slowly	slowly	RB
12350	314	43	two	two	CD
12350	314	44	hours	hour	NNS
12350	314	45	;	;	:
12350	314	46	add	add	VB
12350	314	47	three	three	CD
12350	314	48	-	-	HYPH
12350	314	49	fourths	fourth	NNS
12350	314	50	of	of	IN
12350	314	51	a	a	DT
12350	314	52	cup	cup	NN
12350	314	53	of	of	IN
12350	314	54	sugar	sugar	NN
12350	314	55	and	and	CC
12350	314	56	a	a	DT
12350	314	57	little	little	JJ
12350	314	58	citric	citric	JJ
12350	314	59	acid	acid	NN
12350	314	60	to	to	TO
12350	314	61	make	make	VB
12350	314	62	it	-PRON-	PRP
12350	314	63	sweet	sweet	JJ
12350	314	64	and	and	CC
12350	314	65	sour	sour	JJ
12350	314	66	and	and	CC
12350	314	67	let	let	VB
12350	314	68	cook	cook	VB
12350	314	69	another	another	DT
12350	314	70	hour	hour	NN
12350	314	71	;	;	:
12350	314	72	season	season	NN
12350	314	73	and	and	CC
12350	314	74	serve	serve	VB
12350	314	75	hot	hot	JJ
12350	314	76	.	.	.
12350	315	1	BORSHT	BORSHT	NNP
12350	315	2	Take	take	VB
12350	315	3	some	some	DT
12350	315	4	red	red	JJ
12350	315	5	beetroots	beetroot	NNS
12350	315	6	,	,	,
12350	315	7	wash	wash	VBP
12350	315	8	thoroughly	thoroughly	RB
12350	315	9	and	and	CC
12350	315	10	peel	peel	NN
12350	315	11	,	,	,
12350	315	12	and	and	CC
12350	315	13	then	then	RB
12350	315	14	boil	boil	VB
12350	315	15	in	in	IN
12350	315	16	a	a	DT
12350	315	17	moderate	moderate	JJ
12350	315	18	quantity	quantity	NN
12350	315	19	of	of	IN
12350	315	20	water	water	NN
12350	315	21	from	from	IN
12350	315	22	two	two	CD
12350	315	23	to	to	TO
12350	315	24	three	three	CD
12350	315	25	hours	hour	NNS
12350	315	26	over	over	IN
12350	315	27	a	a	DT
12350	315	28	slow	slow	JJ
12350	315	29	fire	fire	NN
12350	315	30	,	,	,
12350	315	31	by	by	IN
12350	315	32	which	which	WDT
12350	315	33	time	time	NN
12350	315	34	a	a	DT
12350	315	35	strong	strong	JJ
12350	315	36	red	red	JJ
12350	315	37	liquor	liquor	NN
12350	315	38	should	should	MD
12350	315	39	have	have	VB
12350	315	40	been	be	VBN
12350	315	41	obtained	obtain	VBN
12350	315	42	.	.	.
12350	316	1	Strain	strain	VB
12350	316	2	off	off	RP
12350	316	3	the	the	DT
12350	316	4	liquor	liquor	NN
12350	316	5	,	,	,
12350	316	6	adding	add	VBG
12350	316	7	lemon	lemon	NN
12350	316	8	juice	juice	NN
12350	316	9	,	,	,
12350	316	10	sugar	sugar	NN
12350	316	11	,	,	,
12350	316	12	and	and	CC
12350	316	13	salt	salt	NN
12350	316	14	to	to	IN
12350	316	15	taste	taste	NN
12350	316	16	,	,	,
12350	316	17	and	and	CC
12350	316	18	when	when	WRB
12350	316	19	it	-PRON-	PRP
12350	316	20	has	have	VBZ
12350	316	21	cooled	cool	VBN
12350	316	22	a	a	DT
12350	316	23	little	little	JJ
12350	316	24	,	,	,
12350	316	25	stir	stir	VB
12350	316	26	in	in	IN
12350	316	27	sufficient	sufficient	JJ
12350	316	28	yolks	yolk	NNS
12350	316	29	of	of	IN
12350	316	30	eggs	egg	NNS
12350	316	31	to	to	TO
12350	316	32	slightly	slightly	RB
12350	316	33	thicken	thicken	VB
12350	316	34	it	-PRON-	PRP
12350	316	35	.	.	.
12350	317	1	May	May	MD
12350	317	2	be	be	VB
12350	317	3	used	use	VBN
12350	317	4	either	either	CC
12350	317	5	cold	cold	JJ
12350	317	6	or	or	CC
12350	317	7	hot	hot	JJ
12350	317	8	.	.	.
12350	318	1	In	in	IN
12350	318	2	the	the	DT
12350	318	3	latter	latter	JJ
12350	318	4	case	case	NN
12350	318	5	a	a	DT
12350	318	6	little	little	JJ
12350	318	7	home	home	NN
12350	318	8	-	-	HYPH
12350	318	9	made	make	VBN
12350	318	10	beef	beef	NN
12350	318	11	stock	stock	NN
12350	318	12	may	may	MD
12350	318	13	be	be	VB
12350	318	14	added	add	VBN
12350	318	15	to	to	IN
12350	318	16	the	the	DT
12350	318	17	beet	beet	NN
12350	318	18	soup	soup	NN
12350	318	19	.	.	.
12350	319	1	If	if	IN
12350	319	2	after	after	IN
12350	319	3	straining	strain	VBG
12350	319	4	off	off	RP
12350	319	5	the	the	DT
12350	319	6	soup	soup	NN
12350	319	7	the	the	DT
12350	319	8	remaining	remaining	JJ
12350	319	9	beetroot	beetroot	NN
12350	319	10	is	be	VBZ
12350	319	11	not	not	RB
12350	319	12	too	too	RB
12350	319	13	much	much	RB
12350	319	14	boiled	boil	VBN
12350	319	15	away	away	RB
12350	319	16	,	,	,
12350	319	17	it	-PRON-	PRP
12350	319	18	may	may	MD
12350	319	19	be	be	VB
12350	319	20	chopped	chop	VBN
12350	319	21	fine	fine	JJ
12350	319	22	with	with	IN
12350	319	23	a	a	DT
12350	319	24	little	little	JJ
12350	319	25	onion	onion	NN
12350	319	26	,	,	,
12350	319	27	vinegar	vinegar	NN
12350	319	28	and	and	CC
12350	319	29	dripping	dripping	JJ
12350	319	30	,	,	,
12350	319	31	flavored	flavor	VBN
12350	319	32	with	with	IN
12350	319	33	pepper	pepper	NN
12350	319	34	and	and	CC
12350	319	35	salt	salt	NN
12350	319	36	,	,	,
12350	319	37	and	and	CC
12350	319	38	used	use	VBD
12350	319	39	as	as	IN
12350	319	40	a	a	DT
12350	319	41	vegetable	vegetable	NN
12350	319	42	.	.	.
12350	320	1	SCHALET	schalet	JJ
12350	320	2	OR	or	CC
12350	320	3	TSCHOLNT	tscholnt	NN
12350	320	4	(	(	-LRB-
12350	320	5	SHABBAS	SHABBAS	NNP
12350	320	6	SOUP	SOUP	NNP
12350	320	7	)	)	-RRB-
12350	320	8	Wash	wash	VB
12350	320	9	one	one	CD
12350	320	10	pint	pint	NN
12350	320	11	of	of	IN
12350	320	12	white	white	NNP
12350	320	13	haricot	haricot	NNP
12350	320	14	beans	bean	NNS
12350	320	15	and	and	CC
12350	320	16	one	one	CD
12350	320	17	pint	pint	NN
12350	320	18	of	of	IN
12350	320	19	coarse	coarse	JJ
12350	320	20	barley	barley	NN
12350	320	21	and	and	CC
12350	320	22	put	put	VBD
12350	320	23	them	-PRON-	PRP
12350	320	24	into	into	IN
12350	320	25	a	a	DT
12350	320	26	covered	cover	VBN
12350	320	27	pot	pot	NN
12350	320	28	or	or	CC
12350	320	29	pan	pan	NN
12350	320	30	with	with	IN
12350	320	31	some	some	DT
12350	320	32	pieces	piece	NNS
12350	320	33	of	of	IN
12350	320	34	fat	fat	JJ
12350	320	35	meat	meat	NN
12350	320	36	and	and	CC
12350	320	37	some	some	DT
12350	320	38	pieces	piece	NNS
12350	320	39	of	of	IN
12350	320	40	marrow	marrow	NN
12350	320	41	bone	bone	NN
12350	320	42	,	,	,
12350	320	43	or	or	CC
12350	320	44	the	the	DT
12350	320	45	backs	back	NNS
12350	320	46	of	of	IN
12350	320	47	two	two	CD
12350	320	48	fat	fat	JJ
12350	320	49	geese	geese	JJ
12350	320	50	which	which	WDT
12350	320	51	have	have	VBP
12350	320	52	been	be	VBN
12350	320	53	skinned	skin	VBN
12350	320	54	and	and	CC
12350	320	55	well	well	RB
12350	320	56	spiced	spice	VBN
12350	320	57	with	with	IN
12350	320	58	ginger	ginger	NN
12350	320	59	and	and	CC
12350	320	60	garlic	garlic	NN
12350	320	61	.	.	.
12350	321	1	Season	season	NN
12350	321	2	with	with	IN
12350	321	3	pepper	pepper	NN
12350	321	4	and	and	CC
12350	321	5	salt	salt	NN
12350	321	6	and	and	CC
12350	321	7	add	add	VB
12350	321	8	sufficient	sufficient	JJ
12350	321	9	water	water	NN
12350	321	10	to	to	TO
12350	321	11	cover	cover	VB
12350	321	12	.	.	.
12350	322	1	Cover	cover	VB
12350	322	2	the	the	DT
12350	322	3	pot	pot	NN
12350	322	4	up	up	RP
12350	322	5	tightly	tightly	RB
12350	322	6	.	.	.
12350	323	1	If	if	IN
12350	323	2	one	one	PRP
12350	323	3	has	have	VBZ
12350	323	4	a	a	DT
12350	323	5	coal	coal	NN
12350	323	6	range	range	NN
12350	323	7	it	-PRON-	PRP
12350	323	8	can	can	MD
12350	323	9	be	be	VB
12350	323	10	placed	place	VBN
12350	323	11	in	in	IN
12350	323	12	the	the	DT
12350	323	13	oven	oven	NN
12350	323	14	on	on	IN
12350	323	15	Friday	Friday	NNP
12350	323	16	afternoon	afternoon	NN
12350	323	17	and	and	CC
12350	323	18	let	let	VB
12350	323	19	remain	remain	VB
12350	323	20	there	there	RB
12350	323	21	until	until	IN
12350	323	22	Saturday	Saturday	NNP
12350	323	23	noon	noon	NN
12350	323	24	.	.	.
12350	324	1	The	the	DT
12350	324	2	heat	heat	NN
12350	324	3	of	of	IN
12350	324	4	the	the	DT
12350	324	5	oven	oven	NN
12350	324	6	will	will	MD
12350	324	7	be	be	VB
12350	324	8	sufficient	sufficient	JJ
12350	324	9	to	to	TO
12350	324	10	bake	bake	VB
12350	324	11	the	the	DT
12350	324	12	Schalet	Schalet	NNP
12350	324	13	if	if	IN
12350	324	14	there	there	EX
12350	324	15	was	be	VBD
12350	324	16	a	a	DT
12350	324	17	nice	nice	JJ
12350	324	18	clear	clear	JJ
12350	324	19	fire	fire	NN
12350	324	20	when	when	WRB
12350	324	21	the	the	DT
12350	324	22	porridge	porridge	NN
12350	324	23	was	be	VBD
12350	324	24	put	put	VBN
12350	324	25	in	in	IN
12350	324	26	the	the	DT
12350	324	27	oven	oven	NN
12350	324	28	.	.	.
12350	325	1	If	if	IN
12350	325	2	this	this	DT
12350	325	3	dish	dish	NN
12350	325	4	can	can	MD
12350	325	5	not	not	RB
12350	325	6	be	be	VB
12350	325	7	baked	bake	VBN
12350	325	8	at	at	IN
12350	325	9	home	home	NN
12350	325	10	it	-PRON-	PRP
12350	325	11	may	may	MD
12350	325	12	be	be	VB
12350	325	13	sent	send	VBN
12350	325	14	to	to	IN
12350	325	15	a	a	DT
12350	325	16	neighboring	neighbor	VBG
12350	325	17	baker	baker	NN
12350	325	18	to	to	TO
12350	325	19	be	be	VB
12350	325	20	placed	place	VBN
12350	325	21	in	in	IN
12350	325	22	the	the	DT
12350	325	23	oven	oven	NN
12350	325	24	there	there	RB
12350	325	25	to	to	TO
12350	325	26	remain	remain	VB
12350	325	27	until	until	IN
12350	325	28	Saturday	Saturday	NNP
12350	325	29	noon	noon	NN
12350	325	30	,	,	,
12350	325	31	when	when	WRB
12350	325	32	it	-PRON-	PRP
12350	325	33	is	be	VBZ
12350	325	34	called	call	VBN
12350	325	35	for	for	IN
12350	325	36	.	.	.
12350	326	1	This	this	DT
12350	326	2	takes	take	VBZ
12350	326	3	the	the	DT
12350	326	4	place	place	NN
12350	326	5	of	of	IN
12350	326	6	soup	soup	NN
12350	326	7	for	for	IN
12350	326	8	the	the	DT
12350	326	9	Sabbath	Sabbath	NNP
12350	326	10	dinner	dinner	NN
12350	326	11	.	.	.
12350	327	1	BOUILLON	BOUILLON	NNS
12350	327	2	Put	put	VB
12350	327	3	on	on	RP
12350	327	4	one	one	CD
12350	327	5	three	three	CD
12350	327	6	-	-	HYPH
12350	327	7	pound	pound	NN
12350	327	8	chicken	chicken	NN
12350	327	9	to	to	TO
12350	327	10	boil	boil	VB
12350	327	11	in	in	IN
12350	327	12	six	six	CD
12350	327	13	quarts	quart	NNS
12350	327	14	cold	cold	JJ
12350	327	15	water	water	NN
12350	327	16	.	.	.
12350	328	1	Take	take	VB
12350	328	2	one	one	CD
12350	328	3	and	and	CC
12350	328	4	one	one	CD
12350	328	5	-	-	HYPH
12350	328	6	half	half	NN
12350	328	7	or	or	CC
12350	328	8	two	two	CD
12350	328	9	pounds	pound	NNS
12350	328	10	of	of	IN
12350	328	11	beef	beef	NN
12350	328	12	and	and	CC
12350	328	13	the	the	DT
12350	328	14	same	same	JJ
12350	328	15	quantity	quantity	NN
12350	328	16	thick	thick	JJ
12350	328	17	part	part	NN
12350	328	18	of	of	IN
12350	328	19	veal	veal	NN
12350	328	20	,	,	,
12350	328	21	put	put	VBN
12350	328	22	in	in	IN
12350	328	23	a	a	DT
12350	328	24	baking	baking	NN
12350	328	25	-	-	HYPH
12350	328	26	pan	pan	NN
12350	328	27	,	,	,
12350	328	28	set	set	VBN
12350	328	29	in	in	IN
12350	328	30	the	the	DT
12350	328	31	stove	stove	NN
12350	328	32	and	and	CC
12350	328	33	brown	brown	NNP
12350	328	34	quickly	quickly	RB
12350	328	35	with	with	IN
12350	328	36	just	just	RB
12350	328	37	enough	enough	JJ
12350	328	38	water	water	NN
12350	328	39	to	to	TO
12350	328	40	keep	keep	VB
12350	328	41	from	from	IN
12350	328	42	burning	burn	VBG
12350	328	43	.	.	.
12350	329	1	When	when	WRB
12350	329	2	brown	brown	JJ
12350	329	3	,	,	,
12350	329	4	cut	cut	VBD
12350	329	5	the	the	DT
12350	329	6	meat	meat	NN
12350	329	7	in	in	IN
12350	329	8	pieces	piece	NNS
12350	329	9	,	,	,
12350	329	10	add	add	VB
12350	329	11	this	this	DT
12350	329	12	with	with	IN
12350	329	13	all	all	PDT
12350	329	14	the	the	DT
12350	329	15	juice	juice	NN
12350	329	16	it	-PRON-	PRP
12350	329	17	has	have	VBZ
12350	329	18	drawn	draw	VBN
12350	329	19	,	,	,
12350	329	20	to	to	IN
12350	329	21	the	the	DT
12350	329	22	chicken	chicken	NN
12350	329	23	soup	soup	NN
12350	329	24	.	.	.
12350	330	1	Set	Set	VBN
12350	330	2	on	on	IN
12350	330	3	the	the	DT
12350	330	4	back	back	NN
12350	330	5	of	of	IN
12350	330	6	the	the	DT
12350	330	7	stove	stove	NN
12350	330	8	,	,	,
12350	330	9	and	and	CC
12350	330	10	cook	cook	VB
12350	330	11	slowly	slowly	RB
12350	330	12	all	all	DT
12350	330	13	day	day	NN
12350	330	14	.	.	.
12350	331	1	Set	Set	VBN
12350	331	2	in	in	IN
12350	331	3	a	a	DT
12350	331	4	cold	cold	JJ
12350	331	5	place	place	NN
12350	331	6	,	,	,
12350	331	7	or	or	CC
12350	331	8	on	on	IN
12350	331	9	ice	ice	NN
12350	331	10	over	over	IN
12350	331	11	night	night	NN
12350	331	12	,	,	,
12350	331	13	and	and	CC
12350	331	14	next	next	JJ
12350	331	15	morning	morning	NN
12350	331	16	after	after	IN
12350	331	17	it	-PRON-	PRP
12350	331	18	is	be	VBZ
12350	331	19	congealed	congeal	VBN
12350	331	20	,	,	,
12350	331	21	skim	skim	VB
12350	331	22	off	off	RP
12350	331	23	every	every	DT
12350	331	24	particle	particle	NN
12350	331	25	of	of	IN
12350	331	26	fat	fat	NN
12350	331	27	.	.	.
12350	332	1	Melt	melt	NN
12350	332	2	and	and	CC
12350	332	3	season	season	NN
12350	332	4	to	to	TO
12350	332	5	taste	taste	NN
12350	332	6	when	when	WRB
12350	332	7	ready	ready	JJ
12350	332	8	to	to	TO
12350	332	9	serve	serve	VB
12350	332	10	.	.	.
12350	333	1	Excellent	excellent	JJ
12350	333	2	for	for	IN
12350	333	3	the	the	DT
12350	333	4	sick	sick	NN
12350	333	5	.	.	.
12350	334	1	When	when	WRB
12350	334	2	used	use	VBN
12350	334	3	for	for	IN
12350	334	4	the	the	DT
12350	334	5	table	table	NN
12350	334	6	,	,	,
12350	334	7	cut	cut	VBD
12350	334	8	up	up	RP
12350	334	9	carrots	carrot	NNS
12350	334	10	and	and	CC
12350	334	11	French	french	JJ
12350	334	12	peas	pea	NNS
12350	334	13	already	already	RB
12350	334	14	cooked	cook	VBN
12350	334	15	can	can	MD
12350	334	16	be	be	VB
12350	334	17	added	add	VBN
12350	334	18	while	while	IN
12350	334	19	heating	heating	NN
12350	334	20	.	.	.
12350	335	1	If	if	IN
12350	335	2	cooked	cook	VBN
12350	335	3	on	on	IN
12350	335	4	gas	gas	NN
12350	335	5	stove	stove	NN
12350	335	6	,	,	,
12350	335	7	cook	cook	VBP
12350	335	8	over	over	IN
12350	335	9	the	the	DT
12350	335	10	simmering	simmer	VBG
12350	335	11	flame	flame	NN
12350	335	12	the	the	DT
12350	335	13	same	same	JJ
12350	335	14	number	number	NN
12350	335	15	of	of	IN
12350	335	16	hours	hour	NNS
12350	335	17	.	.	.
12350	336	1	CONSOMMÉ	CONSOMMÉ	NNP
12350	336	2	Take	take	VB
12350	336	3	three	three	CD
12350	336	4	pounds	pound	NNS
12350	336	5	of	of	IN
12350	336	6	beef	beef	NN
12350	336	7	,	,	,
12350	336	8	cut	cut	VBN
12350	336	9	in	in	IN
12350	336	10	dice	dice	NN
12350	336	11	and	and	CC
12350	336	12	cover	cover	VB
12350	336	13	with	with	IN
12350	336	14	three	three	CD
12350	336	15	quarts	quart	NNS
12350	336	16	of	of	IN
12350	336	17	cold	cold	JJ
12350	336	18	water	water	NN
12350	336	19	.	.	.
12350	337	1	Simmer	simmer	NN
12350	337	2	slowly	slowly	RB
12350	337	3	for	for	IN
12350	337	4	four	four	CD
12350	337	5	hours	hour	NNS
12350	337	6	.	.	.
12350	338	1	The	the	DT
12350	338	2	last	last	JJ
12350	338	3	hour	hour	NN
12350	338	4	add	add	VB
12350	338	5	one	one	CD
12350	338	6	-	-	HYPH
12350	338	7	half	half	NN
12350	338	8	cup	cup	NN
12350	338	9	each	each	DT
12350	338	10	of	of	IN
12350	338	11	carrots	carrot	NNS
12350	338	12	,	,	,
12350	338	13	celery	celery	NN
12350	338	14	,	,	,
12350	338	15	onion	onion	NN
12350	338	16	,	,	,
12350	338	17	and	and	CC
12350	338	18	season	season	NN
12350	338	19	with	with	IN
12350	338	20	one	one	CD
12350	338	21	-	-	HYPH
12350	338	22	half	half	NN
12350	338	23	teaspoon	teaspoon	NN
12350	338	24	of	of	IN
12350	338	25	peppercorns	peppercorn	NNS
12350	338	26	and	and	CC
12350	338	27	one	one	CD
12350	338	28	tablespoon	tablespoon	NN
12350	338	29	of	of	IN
12350	338	30	salt	salt	NN
12350	338	31	.	.	.
12350	339	1	Strain	strain	VB
12350	339	2	,	,	,
12350	339	3	cool	cool	UH
12350	339	4	,	,	,
12350	339	5	remove	remove	VB
12350	339	6	fat	fat	JJ
12350	339	7	and	and	CC
12350	339	8	clear	clear	JJ
12350	339	9	(	(	-LRB-
12350	339	10	allowing	allow	VBG
12350	339	11	one	one	CD
12350	339	12	egg	egg	NN
12350	339	13	-	-	HYPH
12350	339	14	shell	shell	NN
12350	339	15	broken	break	VBN
12350	339	16	fine	fine	RB
12350	339	17	and	and	CC
12350	339	18	the	the	DT
12350	339	19	slightly	slightly	RB
12350	339	20	beaten	beat	VBN
12350	339	21	white	white	JJ
12350	339	22	of	of	IN
12350	339	23	one	one	CD
12350	339	24	egg	egg	NN
12350	339	25	to	to	IN
12350	339	26	each	each	DT
12350	339	27	quart	quart	NN
12350	339	28	of	of	IN
12350	339	29	stock	stock	NN
12350	339	30	)	)	-RRB-
12350	339	31	.	.	.
12350	340	1	Add	add	VB
12350	340	2	to	to	IN
12350	340	3	the	the	DT
12350	340	4	stock	stock	NN
12350	340	5	,	,	,
12350	340	6	stir	stir	VB
12350	340	7	constantly	constantly	RB
12350	340	8	until	until	IN
12350	340	9	it	-PRON-	PRP
12350	340	10	has	have	VBZ
12350	340	11	reached	reach	VBN
12350	340	12	the	the	DT
12350	340	13	boiling	boiling	NN
12350	340	14	point	point	NN
12350	340	15	.	.	.
12350	341	1	Boil	Boil	NNP
12350	341	2	two	two	CD
12350	341	3	minutes	minute	NNS
12350	341	4	and	and	CC
12350	341	5	serve	serve	VBP
12350	341	6	.	.	.
12350	342	1	CHICKEN	CHICKEN	NNP
12350	342	2	SOUP	SOUP	NNP
12350	342	3	,	,	,
12350	342	4	No	no	UH
12350	342	5	.	.	.
12350	343	1	1	1	LS
12350	343	2	Take	take	VB
12350	343	3	one	one	CD
12350	343	4	large	large	JJ
12350	343	5	chicken	chicken	NN
12350	343	6	,	,	,
12350	343	7	cook	cook	VBP
12350	343	8	with	with	IN
12350	343	9	four	four	CD
12350	343	10	quarts	quart	NNS
12350	343	11	of	of	IN
12350	343	12	water	water	NN
12350	343	13	for	for	IN
12350	343	14	two	two	CD
12350	343	15	or	or	CC
12350	343	16	three	three	CD
12350	343	17	hours	hour	NNS
12350	343	18	.	.	.
12350	344	1	Skim	Skim	NNP
12350	344	2	carefully	carefully	RB
12350	344	3	,	,	,
12350	344	4	when	when	WRB
12350	344	5	it	-PRON-	PRP
12350	344	6	begins	begin	VBZ
12350	344	7	to	to	TO
12350	344	8	boil	boil	VB
12350	344	9	add	add	VB
12350	344	10	parsley	parsley	NNP
12350	344	11	root	root	NN
12350	344	12	,	,	,
12350	344	13	an	an	DT
12350	344	14	onion	onion	NN
12350	344	15	,	,	,
12350	344	16	some	some	DT
12350	344	17	asparagus	asparagus	NN
12350	344	18	,	,	,
12350	344	19	cut	cut	VBN
12350	344	20	into	into	IN
12350	344	21	bits	bit	NNS
12350	344	22	.	.	.
12350	345	1	Season	season	NN
12350	345	2	with	with	IN
12350	345	3	salt	salt	NN
12350	345	4	,	,	,
12350	345	5	strain	strain	VB
12350	345	6	and	and	CC
12350	345	7	beat	beat	VBD
12350	345	8	up	up	RP
12350	345	9	the	the	DT
12350	345	10	yolk	yolk	NN
12350	345	11	of	of	IN
12350	345	12	an	an	DT
12350	345	13	egg	egg	NN
12350	345	14	with	with	IN
12350	345	15	one	one	CD
12350	345	16	tablespoon	tablespoon	NN
12350	345	17	of	of	IN
12350	345	18	cold	cold	JJ
12350	345	19	water	water	NN
12350	345	20	,	,	,
12350	345	21	add	add	VB
12350	345	22	to	to	TO
12350	345	23	soup	soup	VB
12350	345	24	just	just	RB
12350	345	25	before	before	IN
12350	345	26	serving	serve	VBG
12350	345	27	.	.	.
12350	346	1	This	this	DT
12350	346	2	soup	soup	NN
12350	346	3	should	should	MD
12350	346	4	not	not	RB
12350	346	5	be	be	VB
12350	346	6	too	too	RB
12350	346	7	thin	thin	JJ
12350	346	8	.	.	.
12350	347	1	Rice	Rice	NNP
12350	347	2	,	,	,
12350	347	3	barley	barley	NN
12350	347	4	,	,	,
12350	347	5	noodles	noodle	NNS
12350	347	6	or	or	CC
12350	347	7	dumplings	dumpling	NNS
12350	347	8	may	may	MD
12350	347	9	be	be	VB
12350	347	10	added	add	VBN
12350	347	11	.	.	.
12350	348	1	Make	make	VB
12350	348	2	use	use	NN
12350	348	3	of	of	IN
12350	348	4	the	the	DT
12350	348	5	chicken	chicken	NN
12350	348	6	,	,	,
12350	348	7	either	either	CC
12350	348	8	for	for	IN
12350	348	9	salad	salad	NN
12350	348	10	or	or	CC
12350	348	11	stew	stew	NN
12350	348	12	.	.	.
12350	349	1	CHICKEN	CHICKEN	NNP
12350	349	2	SOUP	SOUP	NNP
12350	349	3	,	,	,
12350	349	4	No	no	UH
12350	349	5	.	.	.
12350	350	1	2	2	LS
12350	350	2	Take	take	VB
12350	350	3	the	the	DT
12350	350	4	carcass	carcass	NN
12350	350	5	of	of	IN
12350	350	6	a	a	DT
12350	350	7	cold	cold	JJ
12350	350	8	,	,	,
12350	350	9	cooked	cooked	JJ
12350	350	10	chicken	chicken	NN
12350	350	11	and	and	CC
12350	350	12	break	break	VB
12350	350	13	into	into	IN
12350	350	14	small	small	JJ
12350	350	15	pieces	piece	NNS
12350	350	16	.	.	.
12350	351	1	Add	add	VB
12350	351	2	one	one	CD
12350	351	3	-	-	HYPH
12350	351	4	half	half	NN
12350	351	5	cup	cup	NN
12350	351	6	of	of	IN
12350	351	7	chopped	chop	VBN
12350	351	8	celery	celery	NN
12350	351	9	and	and	CC
12350	351	10	one	one	CD
12350	351	11	onion	onion	NN
12350	351	12	chopped	chop	VBD
12350	351	13	fine	fine	RB
12350	351	14	.	.	.
12350	352	1	Cover	cover	VB
12350	352	2	with	with	IN
12350	352	3	cold	cold	JJ
12350	352	4	water	water	NN
12350	352	5	;	;	:
12350	352	6	simmer	simmer	NNP
12350	352	7	slowly	slowly	RB
12350	352	8	for	for	IN
12350	352	9	two	two	CD
12350	352	10	hours	hour	NNS
12350	352	11	.	.	.
12350	353	1	Strain	strain	VB
12350	353	2	,	,	,
12350	353	3	add	add	VB
12350	353	4	salt	salt	NN
12350	353	5	and	and	CC
12350	353	6	pepper	pepper	NN
12350	353	7	to	to	IN
12350	353	8	taste	taste	NN
12350	353	9	.	.	.
12350	354	1	CHICKEN	CHICKEN	NNP
12350	354	2	BROTH	BROTH	NNP
12350	354	3	Cut	Cut	NNP
12350	354	4	the	the	DT
12350	354	5	chicken	chicken	NN
12350	354	6	into	into	IN
12350	354	7	small	small	JJ
12350	354	8	pieces	piece	NNS
12350	354	9	and	and	CC
12350	354	10	place	place	VB
12350	354	11	it	-PRON-	PRP
12350	354	12	in	in	IN
12350	354	13	a	a	DT
12350	354	14	deep	deep	JJ
12350	354	15	earthen	earthen	JJ
12350	354	16	dish	dish	NN
12350	354	17	;	;	:
12350	354	18	add	add	VB
12350	354	19	one	one	CD
12350	354	20	quart	quart	NN
12350	354	21	of	of	IN
12350	354	22	water	water	NN
12350	354	23	;	;	:
12350	354	24	cover	cover	VB
12350	354	25	it	-PRON-	PRP
12350	354	26	and	and	CC
12350	354	27	set	set	VBD
12350	354	28	over	over	RP
12350	354	29	a	a	DT
12350	354	30	kettle	kettle	NN
12350	354	31	of	of	IN
12350	354	32	boiling	boiling	NN
12350	354	33	water	water	NN
12350	354	34	,	,	,
12350	354	35	letting	let	VBG
12350	354	36	it	-PRON-	PRP
12350	354	37	steam	steam	VB
12350	354	38	until	until	IN
12350	354	39	the	the	DT
12350	354	40	meat	meat	NN
12350	354	41	of	of	IN
12350	354	42	the	the	DT
12350	354	43	chicken	chicken	NN
12350	354	44	has	have	VBZ
12350	354	45	become	become	VBN
12350	354	46	very	very	RB
12350	354	47	tender	tender	JJ
12350	354	48	.	.	.
12350	355	1	Strain	strain	VB
12350	355	2	off	off	RP
12350	355	3	the	the	DT
12350	355	4	broth	broth	NN
12350	355	5	and	and	CC
12350	355	6	let	let	VB
12350	355	7	it	-PRON-	PRP
12350	355	8	stand	stand	VB
12350	355	9	over	over	IN
12350	355	10	night	night	NN
12350	355	11	.	.	.
12350	356	1	In	in	IN
12350	356	2	the	the	DT
12350	356	3	morning	morning	NN
12350	356	4	remove	remove	VB
12350	356	5	the	the	DT
12350	356	6	fat	fat	NN
12350	356	7	and	and	CC
12350	356	8	return	return	VB
12350	356	9	the	the	DT
12350	356	10	liquid	liquid	NN
12350	356	11	to	to	IN
12350	356	12	the	the	DT
12350	356	13	original	original	JJ
12350	356	14	earthen	earthen	JJ
12350	356	15	dish	dish	NN
12350	356	16	.	.	.
12350	357	1	JULIENNE	JULIENNE	NNP
12350	357	2	SOUP	SOUP	NNP
12350	357	3	Have	have	VBP
12350	357	4	soup	soup	NN
12350	357	5	stock	stock	NN
12350	357	6	ready	ready	JJ
12350	357	7	.	.	.
12350	358	1	Boil	boil	VB
12350	358	2	in	in	IN
12350	358	3	water	water	NN
12350	358	4	until	until	IN
12350	358	5	tender	tender	NN
12350	358	6	one	one	CD
12350	358	7	cup	cup	NN
12350	358	8	green	green	JJ
12350	358	9	peas	pea	NNS
12350	358	10	,	,	,
12350	358	11	three	three	CD
12350	358	12	carrots	carrot	NNS
12350	358	13	cut	cut	VBD
12350	358	14	up	up	RP
12350	358	15	in	in	IN
12350	358	16	small	small	JJ
12350	358	17	pieces	piece	NNS
12350	358	18	,	,	,
12350	358	19	and	and	CC
12350	358	20	some	some	DT
12350	358	21	cabbage	cabbage	NN
12350	358	22	chopped	chop	VBD
12350	358	23	fine	fine	JJ
12350	358	24	.	.	.
12350	359	1	Brown	brown	JJ
12350	359	2	two	two	CD
12350	359	3	tablespoons	tablespoon	NNS
12350	359	4	of	of	IN
12350	359	5	flour	flour	NN
12350	359	6	in	in	IN
12350	359	7	a	a	DT
12350	359	8	skillet	skillet	NN
12350	359	9	in	in	IN
12350	359	10	hot	hot	JJ
12350	359	11	fat	fat	NN
12350	359	12	,	,	,
12350	359	13	then	then	RB
12350	359	14	stir	stir	VB
12350	359	15	in	in	IN
12350	359	16	the	the	DT
12350	359	17	vegetables	vegetable	NNS
12350	359	18	.	.	.
12350	360	1	Fry	fry	CD
12350	360	2	some	some	DT
12350	360	3	livers	liver	NNS
12350	360	4	and	and	CC
12350	360	5	gizzards	gizzard	NNS
12350	360	6	of	of	IN
12350	360	7	fowls	fowl	NNS
12350	360	8	,	,	,
12350	360	9	if	if	IN
12350	360	10	handy	handy	JJ
12350	360	11	,	,	,
12350	360	12	and	and	CC
12350	360	13	add	add	VB
12350	360	14	,	,	,
12350	360	15	then	then	RB
12350	360	16	stir	stir	VB
12350	360	17	in	in	IN
12350	360	18	the	the	DT
12350	360	19	strained	strained	JJ
12350	360	20	soup	soup	NN
12350	360	21	stock	stock	NN
12350	360	22	.	.	.
12350	361	1	RICE	rice	NN
12350	361	2	BROTH	BROTH	NNP
12350	361	3	May	May	MD
12350	361	4	be	be	VB
12350	361	5	made	make	VBN
12350	361	6	either	either	CC
12350	361	7	of	of	IN
12350	361	8	beef	beef	NN
12350	361	9	or	or	CC
12350	361	10	mutton	mutton	NN
12350	361	11	,	,	,
12350	361	12	adding	add	VBG
12350	361	13	all	all	DT
12350	361	14	kinds	kind	NNS
12350	361	15	of	of	IN
12350	361	16	vegetables	vegetable	NNS
12350	361	17	.	.	.
12350	362	1	Boil	Boil	NNP
12350	362	2	one	one	CD
12350	362	3	-	-	HYPH
12350	362	4	half	half	NN
12350	362	5	cup	cup	NN
12350	362	6	of	of	IN
12350	362	7	rice	rice	NN
12350	362	8	separately	separately	RB
12350	362	9	in	in	IN
12350	362	10	a	a	DT
12350	362	11	farina	farina	NNP
12350	362	12	kettle	kettle	NN
12350	362	13	.	.	.
12350	363	1	Strain	strain	VB
12350	363	2	the	the	DT
12350	363	3	beef	beef	NN
12350	363	4	or	or	CC
12350	363	5	mutton	mutton	NN
12350	363	6	broth	broth	NNP
12350	363	7	.	.	.
12350	364	1	Add	add	VB
12350	364	2	the	the	DT
12350	364	3	rice	rice	NN
12350	364	4	and	and	CC
12350	364	5	boil	boil	VB
12350	364	6	one	one	CD
12350	364	7	-	-	HYPH
12350	364	8	half	half	NN
12350	364	9	hour	hour	NN
12350	364	10	longer	long	RBR
12350	364	11	,	,	,
12350	364	12	with	with	IN
12350	364	13	potatoes	potato	NNS
12350	364	14	,	,	,
12350	364	15	cut	cut	VBN
12350	364	16	into	into	IN
12350	364	17	dice	dice	NN
12350	364	18	shape	shape	NN
12350	364	19	;	;	:
12350	364	20	use	use	NN
12350	364	21	about	about	RB
12350	364	22	two	two	CD
12350	364	23	potatoes	potato	NNS
12350	364	24	;	;	:
12350	364	25	then	then	RB
12350	364	26	add	add	VB
12350	364	27	the	the	DT
12350	364	28	beaten	beat	VBN
12350	364	29	yolk	yolk	NN
12350	364	30	of	of	IN
12350	364	31	an	an	DT
12350	364	32	egg	egg	NN
12350	364	33	.	.	.
12350	365	1	Strained	strain	VBN
12350	365	2	stock	stock	NN
12350	365	3	of	of	IN
12350	365	4	chicken	chicken	NN
12350	365	5	broth	broth	NN
12350	365	6	added	add	VBD
12350	365	7	to	to	IN
12350	365	8	this	this	DT
12350	365	9	soup	soup	NN
12350	365	10	makes	make	VBZ
12350	365	11	it	-PRON-	PRP
12350	365	12	very	very	RB
12350	365	13	palatable	palatable	JJ
12350	365	14	and	and	CC
12350	365	15	nutritious	nutritious	JJ
12350	365	16	for	for	IN
12350	365	17	the	the	DT
12350	365	18	sick	sick	JJ
12350	365	19	.	.	.
12350	366	1	MOCK	MOCK	NNP
12350	366	2	TURTLE	TURTLE	NNS
12350	366	3	SOUP	soup	NN
12350	366	4	Take	take	VBP
12350	366	5	one	one	CD
12350	366	6	calf	calf	NN
12350	366	7	's	's	POS
12350	366	8	head	head	NN
12350	366	9	,	,	,
12350	366	10	wash	wash	VB
12350	366	11	well	well	RB
12350	366	12	;	;	:
12350	366	13	put	put	VBN
12350	366	14	on	on	RP
12350	366	15	to	to	TO
12350	366	16	boil	boil	VB
12350	366	17	with	with	IN
12350	366	18	four	four	CD
12350	366	19	and	and	CC
12350	366	20	one	one	CD
12350	366	21	-	-	HYPH
12350	366	22	half	half	NN
12350	366	23	quarts	quart	NNS
12350	366	24	of	of	IN
12350	366	25	water	water	NN
12350	366	26	;	;	:
12350	366	27	add	add	VB
12350	366	28	two	two	CD
12350	366	29	red	red	JJ
12350	366	30	peppers	pepper	NNS
12350	366	31	,	,	,
12350	366	32	onions	onion	NNS
12350	366	33	,	,	,
12350	366	34	celery	celery	NN
12350	366	35	,	,	,
12350	366	36	carrots	carrot	NNS
12350	366	37	,	,	,
12350	366	38	cloves	clove	NNS
12350	366	39	,	,	,
12350	366	40	salt	salt	NN
12350	366	41	to	to	IN
12350	366	42	taste	taste	NN
12350	366	43	,	,	,
12350	366	44	and	and	CC
12350	366	45	a	a	DT
12350	366	46	little	little	JJ
12350	366	47	cabbage	cabbage	NN
12350	366	48	;	;	:
12350	366	49	boil	boil	VB
12350	366	50	six	six	CD
12350	366	51	hours	hour	NNS
12350	366	52	;	;	:
12350	366	53	also	also	RB
12350	366	54	,	,	,
12350	366	55	have	have	VBP
12350	366	56	ready	ready	JJ
12350	366	57	some	some	DT
12350	366	58	meat	meat	NN
12350	366	59	stock	stock	NN
12350	366	60	;	;	:
12350	366	61	the	the	DT
12350	366	62	next	next	JJ
12350	366	63	day	day	NN
12350	366	64	put	put	VBD
12350	366	65	fat	fat	JJ
12350	366	66	in	in	IN
12350	366	67	a	a	DT
12350	366	68	skillet	skillet	NN
12350	366	69	with	with	IN
12350	366	70	two	two	CD
12350	366	71	large	large	JJ
12350	366	72	tablespoons	tablespoon	NNS
12350	366	73	of	of	IN
12350	366	74	flour	flour	NN
12350	366	75	;	;	:
12350	366	76	let	let	VB
12350	366	77	it	-PRON-	PRP
12350	366	78	brown	brown	VB
12350	366	79	;	;	:
12350	366	80	then	then	RB
12350	366	81	,	,	,
12350	366	82	take	take	VB
12350	366	83	the	the	DT
12350	366	84	calf	calf	NN
12350	366	85	's	's	POS
12350	366	86	head	head	NN
12350	366	87	and	and	CC
12350	366	88	cut	cut	VBD
12350	366	89	all	all	PDT
12350	366	90	the	the	DT
12350	366	91	meat	meat	NN
12350	366	92	from	from	IN
12350	366	93	it	-PRON-	PRP
12350	366	94	in	in	IN
12350	366	95	pieces	piece	NNS
12350	366	96	;	;	:
12350	366	97	add	add	VB
12350	366	98	the	the	DT
12350	366	99	calf	calf	NN
12350	366	100	's	's	POS
12350	366	101	tongue	tongue	NN
12350	366	102	,	,	,
12350	366	103	cut	cut	VBN
12350	366	104	in	in	IN
12350	366	105	dice	dice	NN
12350	366	106	.	.	.
12350	367	1	Slice	slice	VB
12350	367	2	hard	hard	RB
12350	367	3	-	-	HYPH
12350	367	4	boiled	boil	VBN
12350	367	5	eggs	egg	NNS
12350	367	6	,	,	,
12350	367	7	one	one	CD
12350	367	8	glass	glass	NN
12350	367	9	of	of	IN
12350	367	10	sherry	sherry	NN
12350	367	11	;	;	:
12350	367	12	and	and	CC
12350	367	13	one	one	CD
12350	367	14	lemon	lemon	NN
12350	367	15	sliced	slice	VBN
12350	367	16	;	;	:
12350	367	17	put	put	VBN
12350	367	18	all	all	DT
12350	367	19	in	in	IN
12350	367	20	the	the	DT
12350	367	21	stock	stock	NN
12350	367	22	;	;	:
12350	367	23	allow	allow	VB
12350	367	24	it	-PRON-	PRP
12350	367	25	to	to	TO
12350	367	26	come	come	VB
12350	367	27	just	just	RB
12350	367	28	to	to	IN
12350	367	29	a	a	DT
12350	367	30	boil	boil	NN
12350	367	31	.	.	.
12350	368	1	MUTTON	MUTTON	NNP
12350	368	2	BROTH	BROTH	NNP
12350	368	3	Cut	Cut	NNP
12350	368	4	three	three	CD
12350	368	5	pounds	pound	NNS
12350	368	6	of	of	IN
12350	368	7	neck	neck	NN
12350	368	8	of	of	IN
12350	368	9	lamb	lamb	NN
12350	368	10	or	or	CC
12350	368	11	lean	lean	JJ
12350	368	12	shoulder	shoulder	NN
12350	368	13	into	into	IN
12350	368	14	small	small	JJ
12350	368	15	pieces	piece	NNS
12350	368	16	;	;	:
12350	368	17	cover	cover	VB
12350	368	18	closely	closely	RB
12350	368	19	and	and	CC
12350	368	20	boil	boil	VB
12350	368	21	with	with	IN
12350	368	22	three	three	CD
12350	368	23	quarts	quart	NNS
12350	368	24	of	of	IN
12350	368	25	water	water	NN
12350	368	26	,	,	,
12350	368	27	slowly	slowly	RB
12350	368	28	,	,	,
12350	368	29	for	for	IN
12350	368	30	two	two	CD
12350	368	31	hours	hour	NNS
12350	368	32	;	;	:
12350	368	33	add	add	VB
12350	368	34	two	two	CD
12350	368	35	tablespoons	tablespoon	NNS
12350	368	36	well	well	RB
12350	368	37	-	-	HYPH
12350	368	38	washed	wash	VBN
12350	368	39	rice	rice	NN
12350	368	40	to	to	IN
12350	368	41	the	the	DT
12350	368	42	boiling	boiling	NN
12350	368	43	soup	soup	NN
12350	368	44	.	.	.
12350	369	1	Cook	cook	VB
12350	369	2	an	an	DT
12350	369	3	hour	hour	NN
12350	369	4	longer	long	RBR
12350	369	5	,	,	,
12350	369	6	slowly	slowly	RB
12350	369	7	;	;	:
12350	369	8	watch	watch	VB
12350	369	9	carefully	carefully	RB
12350	369	10	and	and	CC
12350	369	11	stir	stir	VB
12350	369	12	from	from	IN
12350	369	13	time	time	NN
12350	369	14	to	to	IN
12350	369	15	time	time	NN
12350	369	16	.	.	.
12350	370	1	Strain	strain	VB
12350	370	2	and	and	CC
12350	370	3	thicken	thicken	VB
12350	370	4	it	-PRON-	PRP
12350	370	5	with	with	IN
12350	370	6	a	a	DT
12350	370	7	little	little	JJ
12350	370	8	flour	flour	NN
12350	370	9	;	;	:
12350	370	10	salt	salt	NN
12350	370	11	and	and	CC
12350	370	12	pepper	pepper	NN
12350	370	13	to	to	IN
12350	370	14	taste	taste	NN
12350	370	15	.	.	.
12350	371	1	Particularly	particularly	RB
12350	371	2	nice	nice	JJ
12350	371	3	for	for	IN
12350	371	4	invalids	invalid	NNS
12350	371	5	.	.	.
12350	372	1	MULLIGATAWNY	MULLIGATAWNY	NNP
12350	372	2	SOUP	SOUP	NNP
12350	372	3	Add	Add	NNP
12350	372	4	to	to	IN
12350	372	5	three	three	CD
12350	372	6	quarts	quart	NNS
12350	372	7	of	of	IN
12350	372	8	liquor	liquor	NN
12350	372	9	,	,	,
12350	372	10	in	in	IN
12350	372	11	which	which	WDT
12350	372	12	fowls	fowl	NNS
12350	372	13	have	have	VBP
12350	372	14	been	be	VBN
12350	372	15	boiled	boil	VBN
12350	372	16	,	,	,
12350	372	17	the	the	DT
12350	372	18	following	follow	VBG
12350	372	19	vegetables	vegetable	NNS
12350	372	20	:	:	:
12350	372	21	three	three	CD
12350	372	22	onions	onion	NNS
12350	372	23	,	,	,
12350	372	24	two	two	CD
12350	372	25	carrots	carrot	NNS
12350	372	26	,	,	,
12350	372	27	and	and	CC
12350	372	28	one	one	CD
12350	372	29	head	head	NN
12350	372	30	of	of	IN
12350	372	31	celery	celery	NN
12350	372	32	cut	cut	NN
12350	372	33	in	in	IN
12350	372	34	small	small	JJ
12350	372	35	dice	dice	NNS
12350	372	36	.	.	.
12350	373	1	Keep	keep	VB
12350	373	2	the	the	DT
12350	373	3	kettle	kettle	NN
12350	373	4	over	over	IN
12350	373	5	a	a	DT
12350	373	6	high	high	JJ
12350	373	7	heat	heat	NN
12350	373	8	until	until	IN
12350	373	9	soup	soup	NN
12350	373	10	reaches	reach	VBZ
12350	373	11	the	the	DT
12350	373	12	boiling	boiling	NN
12350	373	13	point	point	NN
12350	373	14	;	;	:
12350	373	15	then	then	RB
12350	373	16	place	place	VB
12350	373	17	where	where	WRB
12350	373	18	it	-PRON-	PRP
12350	373	19	will	will	MD
12350	373	20	simmer	simmer	VB
12350	373	21	for	for	IN
12350	373	22	twenty	twenty	CD
12350	373	23	-	-	HYPH
12350	373	24	five	five	CD
12350	373	25	minutes	minute	NNS
12350	373	26	.	.	.
12350	374	1	Add	add	VB
12350	374	2	one	one	CD
12350	374	3	tablespoon	tablespoon	NN
12350	374	4	of	of	IN
12350	374	5	curry	curry	NN
12350	374	6	powder	powder	NN
12350	374	7	,	,	,
12350	374	8	one	one	CD
12350	374	9	tablespoon	tablespoon	NN
12350	374	10	of	of	IN
12350	374	11	flour	flour	NN
12350	374	12	mixed	mix	VBN
12350	374	13	together	together	RB
12350	374	14	;	;	:
12350	374	15	add	add	VB
12350	374	16	to	to	IN
12350	374	17	the	the	DT
12350	374	18	hot	hot	JJ
12350	374	19	soup	soup	NN
12350	374	20	and	and	CC
12350	374	21	cook	cook	VB
12350	374	22	five	five	CD
12350	374	23	minutes	minute	NNS
12350	374	24	.	.	.
12350	375	1	Pass	pass	VB
12350	375	2	through	through	IN
12350	375	3	a	a	DT
12350	375	4	sieve	sieve	NN
12350	375	5	.	.	.
12350	376	1	Serve	serve	VB
12350	376	2	with	with	IN
12350	376	3	small	small	JJ
12350	376	4	pieces	piece	NNS
12350	376	5	of	of	IN
12350	376	6	chicken	chicken	NN
12350	376	7	or	or	CC
12350	376	8	veal	veal	NN
12350	376	9	cut	cut	NN
12350	376	10	in	in	IN
12350	376	11	it	-PRON-	PRP
12350	376	12	.	.	.
12350	377	1	FARINA	FARINA	NNP
12350	377	2	SOUP	SOUP	NNP
12350	377	3	When	when	WRB
12350	377	4	the	the	DT
12350	377	5	soup	soup	NN
12350	377	6	stock	stock	NN
12350	377	7	has	have	VBZ
12350	377	8	been	be	VBN
12350	377	9	strained	strain	VBN
12350	377	10	and	and	CC
12350	377	11	every	every	DT
12350	377	12	particle	particle	NN
12350	377	13	of	of	IN
12350	377	14	fat	fat	NN
12350	377	15	removed	remove	VBN
12350	377	16	,	,	,
12350	377	17	return	return	VB
12350	377	18	it	-PRON-	PRP
12350	377	19	to	to	IN
12350	377	20	the	the	DT
12350	377	21	kettle	kettle	NN
12350	377	22	to	to	TO
12350	377	23	boil	boil	VB
12350	377	24	.	.	.
12350	378	1	When	when	WRB
12350	378	2	it	-PRON-	PRP
12350	378	3	boils	boil	VBZ
12350	378	4	hard	hard	RB
12350	378	5	stir	stir	VB
12350	378	6	in	in	IN
12350	378	7	carefully	carefully	RB
12350	378	8	quarter	quarter	NN
12350	378	9	of	of	IN
12350	378	10	a	a	DT
12350	378	11	cup	cup	NN
12350	378	12	of	of	IN
12350	378	13	farina	farina	NNP
12350	378	14	,	,	,
12350	378	15	do	do	VB
12350	378	16	this	this	DT
12350	378	17	slowly	slowly	RB
12350	378	18	to	to	TO
12350	378	19	prevent	prevent	VB
12350	378	20	the	the	DT
12350	378	21	farina	farina	NN
12350	378	22	from	from	IN
12350	378	23	forming	form	VBG
12350	378	24	lumps	lump	NNS
12350	378	25	.	.	.
12350	379	1	Stir	stir	VB
12350	379	2	into	into	IN
12350	379	3	the	the	DT
12350	379	4	soup	soup	NN
12350	379	5	bowl	bowl	NN
12350	379	6	the	the	DT
12350	379	7	yolk	yolk	NNP
12350	379	8	of	of	IN
12350	379	9	one	one	CD
12350	379	10	egg	egg	NN
12350	379	11	,	,	,
12350	379	12	add	add	VB
12350	379	13	a	a	DT
12350	379	14	teaspoon	teaspoon	NN
12350	379	15	of	of	IN
12350	379	16	cold	cold	JJ
12350	379	17	water	water	NN
12350	379	18	.	.	.
12350	380	1	Pour	pour	VB
12350	380	2	the	the	DT
12350	380	3	soup	soup	NN
12350	380	4	into	into	IN
12350	380	5	the	the	DT
12350	380	6	bowl	bowl	NN
12350	380	7	gradually	gradually	RB
12350	380	8	and	and	CC
12350	380	9	stir	stir	VB
12350	380	10	constantly	constantly	RB
12350	380	11	until	until	IN
12350	380	12	all	all	DT
12350	380	13	has	have	VBZ
12350	380	14	been	be	VBN
12350	380	15	poured	pour	VBN
12350	380	16	into	into	IN
12350	380	17	the	the	DT
12350	380	18	bowl	bowl	NN
12350	380	19	.	.	.
12350	381	1	Serve	serve	VB
12350	381	2	at	at	IN
12350	381	3	once	once	RB
12350	381	4	.	.	.
12350	382	1	GREEN	GREEN	NNP
12350	382	2	KERN	KERN	NNP
12350	382	3	SOUP	SOUP	NNP
12350	382	4	Soak	Soak	NNP
12350	382	5	one	one	CD
12350	382	6	-	-	HYPH
12350	382	7	half	half	NN
12350	382	8	cup	cup	NN
12350	382	9	of	of	IN
12350	382	10	green	green	JJ
12350	382	11	kern	kern	NNP
12350	382	12	in	in	IN
12350	382	13	a	a	DT
12350	382	14	bowl	bowl	NN
12350	382	15	of	of	IN
12350	382	16	water	water	NN
12350	382	17	over	over	IN
12350	382	18	night	night	NN
12350	382	19	.	.	.
12350	383	1	Put	put	VB
12350	383	2	on	on	RP
12350	383	3	two	two	CD
12350	383	4	pounds	pound	NNS
12350	383	5	of	of	IN
12350	383	6	soup	soup	NN
12350	383	7	meat	meat	NN
12350	383	8	,	,	,
12350	383	9	add	add	VB
12350	383	10	a	a	DT
12350	383	11	carrot	carrot	NN
12350	383	12	,	,	,
12350	383	13	an	an	DT
12350	383	14	onion	onion	NN
12350	383	15	,	,	,
12350	383	16	a	a	DT
12350	383	17	stalk	stalk	NN
12350	383	18	of	of	IN
12350	383	19	celery	celery	NN
12350	383	20	,	,	,
12350	383	21	a	a	DT
12350	383	22	sprig	sprig	NN
12350	383	23	of	of	IN
12350	383	24	parsley	parsley	NNP
12350	383	25	,	,	,
12350	383	26	one	one	CD
12350	383	27	or	or	CC
12350	383	28	two	two	CD
12350	383	29	tomatoes	tomato	NNS
12350	383	30	,	,	,
12350	383	31	a	a	DT
12350	383	32	potato	potato	NN
12350	383	33	,	,	,
12350	383	34	in	in	IN
12350	383	35	fact	fact	NN
12350	383	36	any	any	DT
12350	383	37	vegetable	vegetable	NN
12350	383	38	you	-PRON-	PRP
12350	383	39	may	may	MD
12350	383	40	happen	happen	VB
12350	383	41	to	to	TO
12350	383	42	have	have	VB
12350	383	43	at	at	IN
12350	383	44	hand	hand	NN
12350	383	45	.	.	.
12350	384	1	Cover	cover	VB
12350	384	2	up	up	RP
12350	384	3	closely	closely	RB
12350	384	4	and	and	CC
12350	384	5	let	let	VB
12350	384	6	it	-PRON-	PRP
12350	384	7	boil	boil	VB
12350	384	8	slowly	slowly	RB
12350	384	9	over	over	IN
12350	384	10	a	a	DT
12350	384	11	low	low	JJ
12350	384	12	heat	heat	NN
12350	384	13	three	three	CD
12350	384	14	or	or	CC
12350	384	15	four	four	CD
12350	384	16	hours	hour	NNS
12350	384	17	.	.	.
12350	385	1	Put	put	VB
12350	385	2	the	the	DT
12350	385	3	green	green	JJ
12350	385	4	kern	kern	NN
12350	385	5	on	on	IN
12350	385	6	to	to	TO
12350	385	7	boil	boil	VB
12350	385	8	in	in	IN
12350	385	9	water	water	NN
12350	385	10	slightly	slightly	RB
12350	385	11	salted	salt	VBN
12350	385	12	,	,	,
12350	385	13	as	as	IN
12350	385	14	it	-PRON-	PRP
12350	385	15	boils	boil	VBZ
12350	385	16	down	down	RP
12350	385	17	keep	keep	VB
12350	385	18	adding	add	VBG
12350	385	19	soup	soup	NN
12350	385	20	stock	stock	NN
12350	385	21	from	from	IN
12350	385	22	the	the	DT
12350	385	23	kettle	kettle	NN
12350	385	24	of	of	IN
12350	385	25	soup	soup	NN
12350	385	26	on	on	IN
12350	385	27	the	the	DT
12350	385	28	stove	stove	NN
12350	385	29	,	,	,
12350	385	30	always	always	RB
12350	385	31	straining	strain	VBG
12350	385	32	through	through	IN
12350	385	33	a	a	DT
12350	385	34	hair	hair	NN
12350	385	35	sieve	sieve	NN
12350	385	36	,	,	,
12350	385	37	until	until	IN
12350	385	38	all	all	DT
12350	385	39	has	have	VBZ
12350	385	40	been	be	VBN
12350	385	41	used	use	VBN
12350	385	42	.	.	.
12350	386	1	Serve	serve	VB
12350	386	2	as	as	IN
12350	386	3	it	-PRON-	PRP
12350	386	4	is	be	VBZ
12350	386	5	or	or	CC
12350	386	6	strain	strain	VB
12350	386	7	through	through	IN
12350	386	8	a	a	DT
12350	386	9	colander	colander	NN
12350	386	10	and	and	CC
12350	386	11	put	put	VB
12350	386	12	pieces	piece	NNS
12350	386	13	of	of	IN
12350	386	14	toasted	toast	VBN
12350	386	15	bread	bread	NN
12350	386	16	into	into	IN
12350	386	17	the	the	DT
12350	386	18	soup	soup	NN
12350	386	19	.	.	.
12350	387	1	Another	another	DT
12350	387	2	way	way	NN
12350	387	3	of	of	IN
12350	387	4	using	use	VBG
12350	387	5	the	the	DT
12350	387	6	green	green	JJ
12350	387	7	kern	kern	NNP
12350	387	8	is	be	VBZ
12350	387	9	to	to	TO
12350	387	10	grind	grind	VB
12350	387	11	it	-PRON-	PRP
12350	387	12	to	to	IN
12350	387	13	a	a	DT
12350	387	14	powder	powder	NN
12350	387	15	.	.	.
12350	388	1	NOODLE	NOODLE	NNP
12350	388	2	SOUP	SOUP	NNP
12350	388	3	For	for	IN
12350	388	4	six	six	CD
12350	388	5	persons	person	NNS
12350	388	6	,	,	,
12350	388	7	select	select	VB
12350	388	8	a	a	DT
12350	388	9	piece	piece	NN
12350	388	10	of	of	IN
12350	388	11	meat	meat	NN
12350	388	12	off	off	IN
12350	388	13	the	the	DT
12350	388	14	neck	neck	NN
12350	388	15	,	,	,
12350	388	16	about	about	RB
12350	388	17	two	two	CD
12350	388	18	and	and	CC
12350	388	19	one	one	CD
12350	388	20	-	-	HYPH
12350	388	21	half	half	NN
12350	388	22	pounds	pound	NNS
12350	388	23	;	;	:
12350	388	24	add	add	VB
12350	388	25	three	three	CD
12350	388	26	quarts	quart	NNS
12350	388	27	of	of	IN
12350	388	28	water	water	NN
12350	388	29	,	,	,
12350	388	30	an	an	DT
12350	388	31	onion	onion	NN
12350	388	32	,	,	,
12350	388	33	one	one	CD
12350	388	34	celery	celery	NN
12350	388	35	root	root	NN
12350	388	36	,	,	,
12350	388	37	two	two	CD
12350	388	38	carrots	carrot	NNS
12350	388	39	,	,	,
12350	388	40	a	a	DT
12350	388	41	large	large	JJ
12350	388	42	potato	potato	NN
12350	388	43	,	,	,
12350	388	44	some	some	DT
12350	388	45	parsley	parsley	NN
12350	388	46	,	,	,
12350	388	47	three	three	CD
12350	388	48	tomatoes	tomato	NNS
12350	388	49	and	and	CC
12350	388	50	the	the	DT
12350	388	51	giblets	giblet	NNS
12350	388	52	of	of	IN
12350	388	53	poultry	poultry	NN
12350	388	54	.	.	.
12350	389	1	Cook	cook	VB
12350	389	2	in	in	IN
12350	389	3	a	a	DT
12350	389	4	closely	closely	RB
12350	389	5	covered	cover	VBN
12350	389	6	kettle	kettle	NN
12350	389	7	,	,	,
12350	389	8	letting	let	VBG
12350	389	9	the	the	DT
12350	389	10	soup	soup	NN
12350	389	11	simmer	simmer	NN
12350	389	12	for	for	IN
12350	389	13	four	four	CD
12350	389	14	or	or	CC
12350	389	15	five	five	CD
12350	389	16	hours	hour	NNS
12350	389	17	.	.	.
12350	390	1	Remove	remove	VB
12350	390	2	every	every	DT
12350	390	3	bit	bit	NN
12350	390	4	of	of	IN
12350	390	5	scum	scum	NN
12350	390	6	that	that	WDT
12350	390	7	rises	rise	VBZ
12350	390	8	.	.	.
12350	391	1	Strain	strain	VB
12350	391	2	;	;	:
12350	391	3	add	add	VB
12350	391	4	salt	salt	NN
12350	391	5	and	and	CC
12350	391	6	remove	remove	VB
12350	391	7	every	every	DT
12350	391	8	particle	particle	NN
12350	391	9	of	of	IN
12350	391	10	fat	fat	NN
12350	391	11	;	;	:
12350	391	12	put	put	VBN
12350	391	13	in	in	RP
12350	391	14	noodles	noodle	NNS
12350	391	15	;	;	:
12350	391	16	boil	boil	VB
12350	391	17	about	about	RB
12350	391	18	five	five	CD
12350	391	19	minutes	minute	NNS
12350	391	20	and	and	CC
12350	391	21	serve	serve	VBP
12350	391	22	at	at	IN
12350	391	23	once	once	RB
12350	391	24	.	.	.
12350	392	1	If	if	IN
12350	392	2	allowed	allow	VBN
12350	392	3	to	to	TO
12350	392	4	stand	stand	VB
12350	392	5	it	-PRON-	PRP
12350	392	6	will	will	MD
12350	392	7	become	become	VB
12350	392	8	thick	thick	JJ
12350	392	9	.	.	.
12350	393	1	MUSHROOM	MUSHROOM	NNP
12350	393	2	AND	and	CC
12350	393	3	BARLEY	barley	NN
12350	393	4	SOUP	SOUP	NNP
12350	393	5	Take	take	VBP
12350	393	6	one	one	CD
12350	393	7	quart	quart	NN
12350	393	8	of	of	IN
12350	393	9	hot	hot	JJ
12350	393	10	bouillon	bouillon	NN
12350	393	11	,	,	,
12350	393	12	add	add	VB
12350	393	13	a	a	DT
12350	393	14	quarter	quarter	NN
12350	393	15	pound	pound	NN
12350	393	16	barley	barley	NN
12350	393	17	which	which	WDT
12350	393	18	has	have	VBZ
12350	393	19	been	be	VBN
12350	393	20	boiled	boil	VBN
12350	393	21	in	in	IN
12350	393	22	water	water	NN
12350	393	23	;	;	:
12350	393	24	and	and	CC
12350	393	25	one	one	CD
12350	393	26	ounce	ounce	NN
12350	393	27	of	of	IN
12350	393	28	dried	dry	VBN
12350	393	29	mushrooms	mushroom	NNS
12350	393	30	which	which	WDT
12350	393	31	have	have	VBP
12350	393	32	been	be	VBN
12350	393	33	thoroughly	thoroughly	RB
12350	393	34	washed	wash	VBN
12350	393	35	and	and	CC
12350	393	36	cut	cut	VBN
12350	393	37	in	in	IN
12350	393	38	pieces	piece	NNS
12350	393	39	,	,	,
12350	393	40	an	an	DT
12350	393	41	onion	onion	NN
12350	393	42	,	,	,
12350	393	43	carrot	carrot	NNP
12350	393	44	,	,	,
12350	393	45	bayleaf	bayleaf	NNP
12350	393	46	,	,	,
12350	393	47	parsley	parsley	NNP
12350	393	48	and	and	CC
12350	393	49	dill	dill	NN
12350	393	50	.	.	.
12350	394	1	Boil	boil	VB
12350	394	2	all	all	PDT
12350	394	3	these	these	DT
12350	394	4	and	and	CC
12350	394	5	when	when	WRB
12350	394	6	the	the	DT
12350	394	7	vegetables	vegetable	NNS
12350	394	8	are	be	VBP
12350	394	9	nearly	nearly	RB
12350	394	10	tender	tender	JJ
12350	394	11	,	,	,
12350	394	12	remove	remove	VB
12350	394	13	from	from	IN
12350	394	14	soup	soup	NN
12350	394	15	,	,	,
12350	394	16	add	add	VB
12350	394	17	the	the	DT
12350	394	18	meat	meat	NN
12350	394	19	from	from	IN
12350	394	20	the	the	DT
12350	394	21	bouillon	bouillon	NN
12350	394	22	,	,	,
12350	394	23	cut	cut	VBN
12350	394	24	up	up	RP
12350	394	25	in	in	IN
12350	394	26	small	small	JJ
12350	394	27	pieces	piece	NNS
12350	394	28	,	,	,
12350	394	29	let	let	VB
12350	394	30	soup	soup	NN
12350	394	31	come	come	VB
12350	394	32	to	to	IN
12350	394	33	a	a	DT
12350	394	34	boil	boil	NN
12350	394	35	and	and	CC
12350	394	36	serve	serve	VB
12350	394	37	.	.	.
12350	395	1	OXTAIL	OXTAIL	NNP
12350	395	2	SOUP	SOUP	NNP
12350	395	3	Wash	Wash	NNP
12350	395	4	two	two	CD
12350	395	5	large	large	JJ
12350	395	6	oxtails	oxtail	NNS
12350	395	7	and	and	CC
12350	395	8	cut	cut	VBD
12350	395	9	into	into	IN
12350	395	10	pieces	piece	NNS
12350	395	11	.	.	.
12350	396	1	Cut	cut	VB
12350	396	2	one	one	CD
12350	396	3	onion	onion	NN
12350	396	4	fine	fine	NN
12350	396	5	and	and	CC
12350	396	6	fry	fry	VB
12350	396	7	in	in	IN
12350	396	8	one	one	CD
12350	396	9	tablespoon	tablespoon	NN
12350	396	10	of	of	IN
12350	396	11	drippings	dripping	NNS
12350	396	12	.	.	.
12350	397	1	When	when	WRB
12350	397	2	brown	brown	JJ
12350	397	3	,	,	,
12350	397	4	add	add	VB
12350	397	5	oxtails	oxtail	NNS
12350	397	6	to	to	IN
12350	397	7	brown	brown	NNP
12350	397	8	,	,	,
12350	397	9	then	then	RB
12350	397	10	put	put	VB
12350	397	11	into	into	IN
12350	397	12	soup	soup	NN
12350	397	13	kettle	kettle	NN
12350	397	14	with	with	IN
12350	397	15	four	four	CD
12350	397	16	quarts	quart	NNS
12350	397	17	cold	cold	JJ
12350	397	18	water	water	NN
12350	397	19	.	.	.
12350	398	1	Add	add	VB
12350	398	2	one	one	CD
12350	398	3	tablespoon	tablespoon	NN
12350	398	4	of	of	IN
12350	398	5	salt	salt	NN
12350	398	6	,	,	,
12350	398	7	one	one	CD
12350	398	8	tablespoon	tablespoon	NN
12350	398	9	of	of	IN
12350	398	10	mixed	mixed	JJ
12350	398	11	herbs	herb	NNS
12350	398	12	,	,	,
12350	398	13	four	four	CD
12350	398	14	cloves	clove	NNS
12350	398	15	,	,	,
12350	398	16	four	four	CD
12350	398	17	peppercorns	peppercorn	NNS
12350	398	18	.	.	.
12350	399	1	Simmer	simmer	NN
12350	399	2	for	for	IN
12350	399	3	three	three	CD
12350	399	4	or	or	CC
12350	399	5	four	four	CD
12350	399	6	hours	hour	NNS
12350	399	7	.	.	.
12350	400	1	Skim	Skim	NNP
12350	400	2	off	off	IN
12350	400	3	fat	fat	NN
12350	400	4	,	,	,
12350	400	5	strain	strain	JJ
12350	400	6	.	.	.
12350	401	1	Vegetables	vegetable	NNS
12350	401	2	cut	cut	VBD
12350	401	3	into	into	IN
12350	401	4	fancy	fancy	JJ
12350	401	5	shapes	shape	NNS
12350	401	6	and	and	CC
12350	401	7	boiled	boil	VBD
12350	401	8	twenty	twenty	CD
12350	401	9	minutes	minute	NNS
12350	401	10	may	may	MD
12350	401	11	be	be	VB
12350	401	12	added	add	VBN
12350	401	13	.	.	.
12350	402	1	GREEN	green	JJ
12350	402	2	PEA	PEA	NNP
12350	402	3	SOUP	soup	NN
12350	402	4	Make	make	VBP
12350	402	5	your	-PRON-	PRP$
12350	402	6	soup	soup	NN
12350	402	7	stock	stock	NN
12350	402	8	as	as	IN
12350	402	9	usual	usual	JJ
12350	402	10	,	,	,
12350	402	11	adding	add	VBG
12350	402	12	a	a	DT
12350	402	13	pint	pint	NN
12350	402	14	of	of	IN
12350	402	15	washed	wash	VBN
12350	402	16	pea	pea	NN
12350	402	17	-	-	HYPH
12350	402	18	pods	pod	NNS
12350	402	19	to	to	IN
12350	402	20	the	the	DT
12350	402	21	soup	soup	NN
12350	402	22	.	.	.
12350	403	1	Heat	heat	VB
12350	403	2	a	a	DT
12350	403	3	tablespoon	tablespoon	NN
12350	403	4	of	of	IN
12350	403	5	drippings	dripping	NNS
12350	403	6	,	,	,
12350	403	7	put	put	VBN
12350	403	8	in	in	IN
12350	403	9	the	the	DT
12350	403	10	peas	pea	NNS
12350	403	11	,	,	,
12350	403	12	with	with	IN
12350	403	13	a	a	DT
12350	403	14	little	little	JJ
12350	403	15	chopped	chop	VBN
12350	403	16	parsley	parsley	NN
12350	403	17	,	,	,
12350	403	18	cover	cover	VB
12350	403	19	closely	closely	RB
12350	403	20	and	and	CC
12350	403	21	let	let	VB
12350	403	22	simmer	simmer	NN
12350	403	23	;	;	:
12350	403	24	keep	keep	VB
12350	403	25	adding	add	VBG
12350	403	26	soup	soup	NN
12350	403	27	stock	stock	NN
12350	403	28	when	when	WRB
12350	403	29	dry	dry	JJ
12350	403	30	.	.	.
12350	404	1	When	when	WRB
12350	404	2	the	the	DT
12350	404	3	peas	pea	NNS
12350	404	4	are	be	VBP
12350	404	5	tender	tender	JJ
12350	404	6	put	put	VBN
12350	404	7	into	into	IN
12350	404	8	the	the	DT
12350	404	9	strained	strain	VBN
12350	404	10	soup	soup	NN
12350	404	11	.	.	.
12350	405	1	Season	season	NN
12350	405	2	with	with	IN
12350	405	3	one	one	CD
12350	405	4	teaspoon	teaspoon	NN
12350	405	5	of	of	IN
12350	405	6	salt	salt	NN
12350	405	7	and	and	CC
12350	405	8	two	two	CD
12350	405	9	teaspoons	teaspoon	NNS
12350	405	10	of	of	IN
12350	405	11	sugar	sugar	NN
12350	405	12	,	,	,
12350	405	13	add	add	VB
12350	405	14	drop	drop	NN
12350	405	15	dumplings	dumpling	NNS
12350	405	16	to	to	IN
12350	405	17	this	this	DT
12350	405	18	soup	soup	NN
12350	405	19	before	before	IN
12350	405	20	serving	serve	VBG
12350	405	21	.	.	.
12350	406	1	PIGEON	PIGEON	NNP
12350	406	2	SOUP	SOUP	NNP
12350	406	3	Make	make	VBP
12350	406	4	a	a	DT
12350	406	5	beef	beef	NN
12350	406	6	soup	soup	NN
12350	406	7	,	,	,
12350	406	8	and	and	CC
12350	406	9	an	an	DT
12350	406	10	hour	hour	NN
12350	406	11	before	before	IN
12350	406	12	wanted	want	VBD
12350	406	13	add	add	VB
12350	406	14	a	a	DT
12350	406	15	pigeon	pigeon	NN
12350	406	16	.	.	.
12350	407	1	Boil	Boil	NNP
12350	407	2	slowly	slowly	RB
12350	407	3	,	,	,
12350	407	4	with	with	IN
12350	407	5	all	all	DT
12350	407	6	kinds	kind	NNS
12350	407	7	of	of	IN
12350	407	8	vegetables	vegetable	NNS
12350	407	9	,	,	,
12350	407	10	provided	provide	VBN
12350	407	11	your	-PRON-	PRP$
12350	407	12	patient	patient	NN
12350	407	13	is	be	VBZ
12350	407	14	allowed	allow	VBN
12350	407	15	to	to	TO
12350	407	16	have	have	VB
12350	407	17	them	-PRON-	PRP
12350	407	18	.	.	.
12350	408	1	Strain	strain	VB
12350	408	2	,	,	,
12350	408	3	add	add	VB
12350	408	4	the	the	DT
12350	408	5	beaten	beat	VBN
12350	408	6	yolk	yolk	NN
12350	408	7	of	of	IN
12350	408	8	an	an	DT
12350	408	9	egg	egg	NN
12350	408	10	,	,	,
12350	408	11	salt	salt	NN
12350	408	12	to	to	IN
12350	408	13	taste	taste	NN
12350	408	14	.	.	.
12350	409	1	TURKEY	TURKEY	NNP
12350	409	2	SOUP	SOUP	NNP
12350	409	3	Cut	Cut	NNP
12350	409	4	up	up	RP
12350	409	5	any	any	DT
12350	409	6	bones	bone	NNS
12350	409	7	or	or	CC
12350	409	8	meat	meat	NN
12350	409	9	of	of	IN
12350	409	10	cold	cold	JJ
12350	409	11	turkey	turkey	NNP
12350	409	12	,	,	,
12350	409	13	and	and	CC
12350	409	14	cook	cook	VB
12350	409	15	like	like	IN
12350	409	16	soup	soup	NN
12350	409	17	made	make	VBN
12350	409	18	of	of	IN
12350	409	19	left	leave	VBN
12350	409	20	-	-	HYPH
12350	409	21	over	over	RP
12350	409	22	chicken	chicken	NN
12350	409	23	and	and	CC
12350	409	24	chicken	chicken	NN
12350	409	25	bones	bone	NNS
12350	409	26	.	.	.
12350	410	1	OKRA	OKRA	NNS
12350	410	2	GUMBO	GUMBO	NNP
12350	410	3	SOUP	SOUP	NNP
12350	410	4	(	(	-LRB-
12350	410	5	SOUTHERN	SOUTHERN	NNS
12350	410	6	)	)	-RRB-
12350	410	7	Take	take	VB
12350	410	8	one	one	CD
12350	410	9	quart	quart	NN
12350	410	10	of	of	IN
12350	410	11	ripe	ripe	JJ
12350	410	12	tomatoes	tomato	NNS
12350	410	13	,	,	,
12350	410	14	stew	stew	VBP
12350	410	15	with	with	IN
12350	410	16	one	one	CD
12350	410	17	quart	quart	NN
12350	410	18	of	of	IN
12350	410	19	okra	okra	NN
12350	410	20	,	,	,
12350	410	21	cut	cut	VBN
12350	410	22	into	into	IN
12350	410	23	small	small	JJ
12350	410	24	rings	ring	NNS
12350	410	25	.	.	.
12350	411	1	Put	put	VB
12350	411	2	this	this	DT
12350	411	3	on	on	RP
12350	411	4	to	to	TO
12350	411	5	boil	boil	VB
12350	411	6	with	with	IN
12350	411	7	about	about	RB
12350	411	8	two	two	CD
12350	411	9	quarts	quart	NNS
12350	411	10	or	or	CC
12350	411	11	water	water	NN
12350	411	12	and	and	CC
12350	411	13	a	a	DT
12350	411	14	piece	piece	NN
12350	411	15	of	of	IN
12350	411	16	soup	soup	NN
12350	411	17	meat	meat	NN
12350	411	18	(	(	-LRB-
12350	411	19	no	no	DT
12350	411	20	bone	bone	NN
12350	411	21	)	)	-RRB-
12350	411	22	,	,	,
12350	411	23	chop	chop	VB
12350	411	24	up	up	RP
12350	411	25	an	an	DT
12350	411	26	onion	onion	NN
12350	411	27	,	,	,
12350	411	28	a	a	DT
12350	411	29	carrot	carrot	NN
12350	411	30	and	and	CC
12350	411	31	a	a	DT
12350	411	32	sprig	sprig	NN
12350	411	33	of	of	IN
12350	411	34	parsley	parsley	NNP
12350	411	35	,	,	,
12350	411	36	add	add	VB
12350	411	37	this	this	DT
12350	411	38	to	to	IN
12350	411	39	the	the	DT
12350	411	40	soup	soup	NN
12350	411	41	.	.	.
12350	412	1	Fricassee	Fricassee	NNP
12350	412	2	one	one	CD
12350	412	3	chicken	chicken	NN
12350	412	4	with	with	IN
12350	412	5	some	some	DT
12350	412	6	rice	rice	NN
12350	412	7	,	,	,
12350	412	8	dish	dish	VB
12350	412	9	up	up	RP
12350	412	10	with	with	IN
12350	412	11	the	the	DT
12350	412	12	soup	soup	NN
12350	412	13	,	,	,
12350	412	14	putting	put	VBG
12350	412	15	a	a	DT
12350	412	16	piece	piece	NN
12350	412	17	of	of	IN
12350	412	18	chicken	chicken	NN
12350	412	19	and	and	CC
12350	412	20	one	one	CD
12350	412	21	tablespoon	tablespoon	NN
12350	412	22	of	of	IN
12350	412	23	rice	rice	NN
12350	412	24	into	into	IN
12350	412	25	each	each	DT
12350	412	26	soup	soup	NN
12350	412	27	plate	plate	NN
12350	412	28	before	before	IN
12350	412	29	adding	add	VBG
12350	412	30	the	the	DT
12350	412	31	soup	soup	NN
12350	412	32	.	.	.
12350	413	1	Let	let	VB
12350	413	2	the	the	DT
12350	413	3	soup	soup	NN
12350	413	4	simmer	simmer	NN
12350	413	5	four	four	CD
12350	413	6	or	or	CC
12350	413	7	five	five	CD
12350	413	8	hours	hour	NNS
12350	413	9	;	;	:
12350	413	10	season	season	NN
12350	413	11	with	with	IN
12350	413	12	salt	salt	NN
12350	413	13	and	and	CC
12350	413	14	pepper	pepper	NN
12350	413	15	.	.	.
12350	414	1	A	a	DT
12350	414	2	little	little	JJ
12350	414	3	corn	corn	NN
12350	414	4	and	and	CC
12350	414	5	Lima	Lima	NNP
12350	414	6	beans	bean	NNS
12350	414	7	may	may	MD
12350	414	8	be	be	VB
12350	414	9	added	add	VBN
12350	414	10	;	;	:
12350	414	11	they	-PRON-	PRP
12350	414	12	should	should	MD
12350	414	13	be	be	VB
12350	414	14	cooked	cook	VBN
12350	414	15	with	with	IN
12350	414	16	the	the	DT
12350	414	17	soup	soup	NN
12350	414	18	for	for	IN
12350	414	19	several	several	JJ
12350	414	20	hours	hour	NNS
12350	414	21	.	.	.
12350	415	1	Cut	cut	VB
12350	415	2	the	the	DT
12350	415	3	soup	soup	NN
12350	415	4	meat	meat	NN
12350	415	5	into	into	IN
12350	415	6	small	small	JJ
12350	415	7	cubes	cube	NNS
12350	415	8	and	and	CC
12350	415	9	leave	leave	VB
12350	415	10	in	in	IN
12350	415	11	the	the	DT
12350	415	12	soup	soup	NN
12350	415	13	to	to	TO
12350	415	14	serve	serve	VB
12350	415	15	.	.	.
12350	416	1	TCHORBA	TCHORBA	NNP
12350	416	2	--	--	:
12350	416	3	TURKISH	turkish	JJ
12350	416	4	SOUP	SOUP	NNS
12350	416	5	Take	take	VB
12350	416	6	one	one	CD
12350	416	7	pound	pound	NN
12350	416	8	of	of	IN
12350	416	9	meat	meat	NN
12350	416	10	,	,	,
12350	416	11	cover	cover	VB
12350	416	12	with	with	IN
12350	416	13	water	water	NN
12350	416	14	and	and	CC
12350	416	15	boil	boil	NN
12350	416	16	till	till	IN
12350	416	17	meat	meat	NN
12350	416	18	is	be	VBZ
12350	416	19	tender	tender	JJ
12350	416	20	.	.	.
12350	417	1	Boil	Boil	NNP
12350	417	2	rice	rice	NN
12350	417	3	in	in	IN
12350	417	4	another	another	DT
12350	417	5	pan	pan	NN
12350	417	6	until	until	IN
12350	417	7	it	-PRON-	PRP
12350	417	8	is	be	VBZ
12350	417	9	creamy	creamy	JJ
12350	417	10	,	,	,
12350	417	11	when	when	WRB
12350	417	12	ready	ready	JJ
12350	417	13	to	to	TO
12350	417	14	serve	serve	VB
12350	417	15	,	,	,
12350	417	16	add	add	VB
12350	417	17	one	one	CD
12350	417	18	beaten	beat	VBN
12350	417	19	egg	egg	NN
12350	417	20	and	and	CC
12350	417	21	juice	juice	NN
12350	417	22	of	of	IN
12350	417	23	half	half	PDT
12350	417	24	a	a	DT
12350	417	25	lemon	lemon	NN
12350	417	26	.	.	.
12350	418	1	Broken	broken	JJ
12350	418	2	rice	rice	NN
12350	418	3	is	be	VBZ
12350	418	4	best	good	JJS
12350	418	5	for	for	IN
12350	418	6	this	this	DT
12350	418	7	dish	dish	NN
12350	418	8	.	.	.
12350	419	1	BARLEY	BARLEY	NNP
12350	419	2	SOUP	SOUP	NNP
12350	419	3	Take	take	VBP
12350	419	4	one	one	CD
12350	419	5	cup	cup	NN
12350	419	6	of	of	IN
12350	419	7	barley	barley	NN
12350	419	8	,	,	,
12350	419	9	two	two	CD
12350	419	10	onions	onion	NNS
12350	419	11	cut	cut	VBD
12350	419	12	fine	fine	JJ
12350	419	13	,	,	,
12350	419	14	one	one	CD
12350	419	15	-	-	HYPH
12350	419	16	half	half	NN
12350	419	17	cup	cup	NN
12350	419	18	of	of	IN
12350	419	19	carrots	carrot	NNS
12350	419	20	diced	dice	VBN
12350	419	21	,	,	,
12350	419	22	one	one	CD
12350	419	23	teaspoon	teaspoon	NN
12350	419	24	of	of	IN
12350	419	25	salt	salt	NN
12350	419	26	,	,	,
12350	419	27	pepper	pepper	NN
12350	419	28	to	to	IN
12350	419	29	taste	taste	NN
12350	419	30	;	;	:
12350	419	31	add	add	VB
12350	419	32	two	two	CD
12350	419	33	quarts	quart	NNS
12350	419	34	of	of	IN
12350	419	35	water	water	NN
12350	419	36	and	and	CC
12350	419	37	simmer	simmer	NN
12350	419	38	two	two	CD
12350	419	39	or	or	CC
12350	419	40	three	three	CD
12350	419	41	hours	hour	NNS
12350	419	42	.	.	.
12350	420	1	When	when	WRB
12350	420	2	water	water	NN
12350	420	3	has	have	VBZ
12350	420	4	evaporated	evaporate	VBN
12350	420	5	add	add	VB
12350	420	6	soup	soup	NN
12350	420	7	;	;	:
12350	420	8	if	if	IN
12350	420	9	you	-PRON-	PRP
12350	420	10	are	be	VBP
12350	420	11	making	make	VBG
12350	420	12	fresh	fresh	JJ
12350	420	13	soup	soup	NN
12350	420	14	,	,	,
12350	420	15	keep	keep	VB
12350	420	16	adding	add	VBG
12350	420	17	the	the	DT
12350	420	18	"	"	``
12350	420	19	top	top	JJ
12350	420	20	soup	soup	NN
12350	420	21	,	,	,
12350	420	22	"	"	''
12350	420	23	strained	strain	VBN
12350	420	24	,	,	,
12350	420	25	to	to	IN
12350	420	26	the	the	DT
12350	420	27	barley	barley	NN
12350	420	28	and	and	CC
12350	420	29	let	let	VB
12350	420	30	boil	boil	VB
12350	420	31	until	until	IN
12350	420	32	tender	tender	NN
12350	420	33	,	,	,
12350	420	34	one	one	CD
12350	420	35	-	-	HYPH
12350	420	36	half	half	NN
12350	420	37	cup	cup	NN
12350	420	38	of	of	IN
12350	420	39	celery	celery	NN
12350	420	40	root	root	NN
12350	420	41	boiled	boil	VBN
12350	420	42	with	with	IN
12350	420	43	the	the	DT
12350	420	44	barley	barley	NN
12350	420	45	improves	improve	VBZ
12350	420	46	the	the	DT
12350	420	47	flavor	flavor	NN
12350	420	48	.	.	.
12350	421	1	DRIED	DRIED	NNP
12350	421	2	PEA	PEA	NNP
12350	421	3	SOUP	SOUP	NNP
12350	421	4	Soak	Soak	NNP
12350	421	5	one	one	CD
12350	421	6	cup	cup	NN
12350	421	7	of	of	IN
12350	421	8	picked	pick	VBN
12350	421	9	and	and	CC
12350	421	10	cleaned	clean	VBN
12350	421	11	dried	dry	VBN
12350	421	12	split	split	NN
12350	421	13	peas	pea	NNS
12350	421	14	in	in	IN
12350	421	15	cold	cold	JJ
12350	421	16	water	water	NN
12350	421	17	over	over	IN
12350	421	18	night	night	NN
12350	421	19	,	,	,
12350	421	20	drain	drain	VB
12350	421	21	,	,	,
12350	421	22	put	put	VBN
12350	421	23	on	on	RP
12350	421	24	with	with	IN
12350	421	25	two	two	CD
12350	421	26	quarts	quart	NNS
12350	421	27	cold	cold	JJ
12350	421	28	water	water	NN
12350	421	29	,	,	,
12350	421	30	a	a	DT
12350	421	31	smoked	smoke	VBN
12350	421	32	beef	beef	NN
12350	421	33	-	-	HYPH
12350	421	34	cheek	cheek	NN
12350	421	35	or	or	CC
12350	421	36	any	any	DT
12350	421	37	other	other	JJ
12350	421	38	smoked	smoke	VBN
12350	421	39	meat	meat	NN
12350	421	40	;	;	:
12350	421	41	let	let	VB
12350	421	42	boil	boil	VB
12350	421	43	slowly	slowly	RB
12350	421	44	but	but	CC
12350	421	45	steadily	steadily	RB
12350	421	46	four	four	CD
12350	421	47	hours	hour	NNS
12350	421	48	or	or	CC
12350	421	49	more	more	JJR
12350	421	50	;	;	:
12350	421	51	add	add	VB
12350	421	52	one	one	CD
12350	421	53	-	-	HYPH
12350	421	54	half	half	NN
12350	421	55	cup	cup	NN
12350	421	56	of	of	IN
12350	421	57	celery	celery	NN
12350	421	58	,	,	,
12350	421	59	diced	dice	VBN
12350	421	60	,	,	,
12350	421	61	one	one	CD
12350	421	62	small	small	JJ
12350	421	63	onion	onion	NN
12350	421	64	cut	cut	VBD
12350	421	65	fine	fine	JJ
12350	421	66	,	,	,
12350	421	67	one	one	CD
12350	421	68	teaspoon	teaspoon	NN
12350	421	69	of	of	IN
12350	421	70	salt	salt	NN
12350	421	71	,	,	,
12350	421	72	one	one	CD
12350	421	73	-	-	HYPH
12350	421	74	eighth	eighth	JJ
12350	421	75	teaspoon	teaspoon	NN
12350	421	76	of	of	IN
12350	421	77	pepper	pepper	NN
12350	421	78	,	,	,
12350	421	79	cook	cook	NN
12350	421	80	until	until	IN
12350	421	81	the	the	DT
12350	421	82	meat	meat	NN
12350	421	83	and	and	CC
12350	421	84	peas	pea	NNS
12350	421	85	are	be	VBP
12350	421	86	tender	tender	JJ
12350	421	87	.	.	.
12350	422	1	Remove	remove	VB
12350	422	2	meat	meat	NN
12350	422	3	when	when	WRB
12350	422	4	tender	tender	NN
12350	422	5	.	.	.
12350	423	1	Skim	Skim	NNP
12350	423	2	fat	fat	NN
12350	423	3	off	off	IN
12350	423	4	the	the	DT
12350	423	5	top	top	NN
12350	423	6	of	of	IN
12350	423	7	the	the	DT
12350	423	8	soup	soup	NN
12350	423	9	.	.	.
12350	424	1	Heat	heat	VB
12350	424	2	one	one	CD
12350	424	3	tablespoon	tablespoon	NN
12350	424	4	of	of	IN
12350	424	5	the	the	DT
12350	424	6	fat	fat	NN
12350	424	7	in	in	IN
12350	424	8	a	a	DT
12350	424	9	frying	fry	VBG
12350	424	10	pan	pan	NN
12350	424	11	,	,	,
12350	424	12	add	add	VB
12350	424	13	one	one	CD
12350	424	14	tablespoon	tablespoon	NN
12350	424	15	of	of	IN
12350	424	16	flour	flour	NN
12350	424	17	and	and	CC
12350	424	18	gradually	gradually	RB
12350	424	19	the	the	DT
12350	424	20	rest	rest	NN
12350	424	21	of	of	IN
12350	424	22	the	the	DT
12350	424	23	soup	soup	NN
12350	424	24	.	.	.
12350	425	1	Season	season	NN
12350	425	2	to	to	TO
12350	425	3	taste	taste	VB
12350	425	4	and	and	CC
12350	425	5	serve	serve	VB
12350	425	6	with	with	IN
12350	425	7	the	the	DT
12350	425	8	smoked	smoke	VBN
12350	425	9	meat	meat	NN
12350	425	10	,	,	,
12350	425	11	adding	add	VBG
12350	425	12	croutons	crouton	NNS
12350	425	13	.	.	.
12350	426	1	LENTIL	LENTIL	NNP
12350	426	2	SOUP	SOUP	NNP
12350	426	3	(	(	-LRB-
12350	426	4	LINZEN	LINZEN	NNP
12350	426	5	)	)	-RRB-
12350	426	6	,	,	,
12350	426	7	No	no	UH
12350	426	8	.	.	.
12350	427	1	1	1	CD
12350	427	2	Soak	Soak	NNP
12350	427	3	two	two	CD
12350	427	4	cups	cup	NNS
12350	427	5	of	of	IN
12350	427	6	lentils	lentil	NNS
12350	427	7	over	over	IN
12350	427	8	night	night	NN
12350	427	9	in	in	IN
12350	427	10	cold	cold	JJ
12350	427	11	water	water	NN
12350	427	12	.	.	.
12350	428	1	Drain	drain	VB
12350	428	2	and	and	CC
12350	428	3	add	add	VB
12350	428	4	to	to	IN
12350	428	5	a	a	DT
12350	428	6	sliced	sliced	JJ
12350	428	7	onion	onion	NN
12350	428	8	which	which	WDT
12350	428	9	has	have	VBZ
12350	428	10	been	be	VBN
12350	428	11	browned	brown	VBN
12350	428	12	in	in	IN
12350	428	13	two	two	CD
12350	428	14	tablespoons	tablespoon	NNS
12350	428	15	of	of	IN
12350	428	16	drippings	dripping	NNS
12350	428	17	;	;	:
12350	428	18	when	when	WRB
12350	428	19	these	these	DT
12350	428	20	have	have	VBP
12350	428	21	been	be	VBN
12350	428	22	fried	fry	VBN
12350	428	23	for	for	IN
12350	428	24	five	five	CD
12350	428	25	minutes	minute	NNS
12350	428	26	,	,	,
12350	428	27	add	add	VB
12350	428	28	three	three	CD
12350	428	29	stalks	stalk	NNS
12350	428	30	of	of	IN
12350	428	31	celery	celery	NN
12350	428	32	cut	cut	NN
12350	428	33	in	in	IN
12350	428	34	small	small	JJ
12350	428	35	pieces	piece	NNS
12350	428	36	or	or	CC
12350	428	37	some	some	DT
12350	428	38	celery	celery	JJ
12350	428	39	seed	seed	NN
12350	428	40	,	,	,
12350	428	41	pepper	pepper	NN
12350	428	42	and	and	CC
12350	428	43	salt	salt	NN
12350	428	44	to	to	IN
12350	428	45	taste	taste	NN
12350	428	46	,	,	,
12350	428	47	and	and	CC
12350	428	48	two	two	CD
12350	428	49	quarts	quart	NNS
12350	428	50	of	of	IN
12350	428	51	warm	warm	JJ
12350	428	52	water	water	NN
12350	428	53	,	,	,
12350	428	54	boil	boil	VB
12350	428	55	all	all	PDT
12350	428	56	these	these	DT
12350	428	57	slowly	slowly	RB
12350	428	58	,	,	,
12350	428	59	stirring	stir	VBG
12350	428	60	occasionally	occasionally	RB
12350	428	61	until	until	IN
12350	428	62	the	the	DT
12350	428	63	lentils	lentil	NNS
12350	428	64	are	be	VBP
12350	428	65	quite	quite	RB
12350	428	66	soft	soft	JJ
12350	428	67	.	.	.
12350	429	1	Pass	pass	VB
12350	429	2	all	all	RB
12350	429	3	through	through	IN
12350	429	4	a	a	DT
12350	429	5	sieve	sieve	NN
12350	429	6	,	,	,
12350	429	7	return	return	VB
12350	429	8	to	to	IN
12350	429	9	saucepan	saucepan	NNP
12350	429	10	heat	heat	NN
12350	429	11	again	again	RB
12350	429	12	and	and	CC
12350	429	13	serve	serve	VB
12350	429	14	.	.	.
12350	430	1	LENTIL	LENTIL	NNP
12350	430	2	SOUP	SOUP	NNP
12350	430	3	,	,	,
12350	430	4	No	no	UH
12350	430	5	.	.	.
12350	431	1	2	2	CD
12350	431	2	Made	make	VBN
12350	431	3	same	same	JJ
12350	431	4	as	as	IN
12350	431	5	Dried	Dried	NNP
12350	431	6	Pea	Pea	NNP
12350	431	7	Soup	Soup	NNP
12350	431	8	.	.	.
12350	432	1	One	one	CD
12350	432	2	cup	cup	NN
12350	432	3	of	of	IN
12350	432	4	strained	strain	VBN
12350	432	5	tomatoes	tomato	NNS
12350	432	6	may	may	MD
12350	432	7	be	be	VB
12350	432	8	added	add	VBN
12350	432	9	or	or	CC
12350	432	10	small	small	JJ
12350	432	11	slices	slice	NNS
12350	432	12	of	of	IN
12350	432	13	sausage	sausage	NN
12350	432	14	.	.	.
12350	433	1	SOUR	SOUR	NNP
12350	433	2	SOUP	SOUP	NNP
12350	433	3	(	(	-LRB-
12350	433	4	FOR	for	IN
12350	433	5	PURIM	PURIM	NNP
12350	433	6	)	)	-RRB-
12350	433	7	Take	take	VB
12350	433	8	one	one	CD
12350	433	9	pound	pound	NN
12350	433	10	of	of	IN
12350	433	11	soup	soup	NN
12350	433	12	meat	meat	NN
12350	433	13	and	and	CC
12350	433	14	two	two	CD
12350	433	15	soup	soup	NN
12350	433	16	bones	bone	NNS
12350	433	17	,	,	,
12350	433	18	put	put	VBN
12350	433	19	on	on	RP
12350	433	20	to	to	TO
12350	433	21	boil	boil	VB
12350	433	22	in	in	IN
12350	433	23	boiling	boiling	NN
12350	433	24	water	water	NN
12350	433	25	.	.	.
12350	434	1	Cut	cut	NN
12350	434	2	two	two	CD
12350	434	3	leeks	leek	NNS
12350	434	4	in	in	IN
12350	434	5	slices	slice	NNS
12350	434	6	like	like	IN
12350	434	7	noodles	noodle	NNS
12350	434	8	,	,	,
12350	434	9	some	some	DT
12350	434	10	cooked	cooked	JJ
12350	434	11	tomatoes	tomato	NNS
12350	434	12	which	which	WDT
12350	434	13	have	have	VBP
12350	434	14	been	be	VBN
12350	434	15	cooled	cool	VBN
12350	434	16	and	and	CC
12350	434	17	strained	strain	VBN
12350	434	18	,	,	,
12350	434	19	some	some	DT
12350	434	20	cauliflower	cauliflower	NN
12350	434	21	,	,	,
12350	434	22	two	two	CD
12350	434	23	tablespoons	tablespoon	NNS
12350	434	24	of	of	IN
12350	434	25	sugar	sugar	NN
12350	434	26	,	,	,
12350	434	27	a	a	DT
12350	434	28	pinch	pinch	NN
12350	434	29	sour	sour	JJ
12350	434	30	salt	salt	NN
12350	434	31	,	,	,
12350	434	32	pepper	pepper	NN
12350	434	33	and	and	CC
12350	434	34	salt	salt	NN
12350	434	35	and	and	CC
12350	434	36	let	let	VB
12350	434	37	cook	cook	NN
12350	434	38	steadily	steadily	RB
12350	434	39	.	.	.
12350	435	1	When	when	WRB
12350	435	2	the	the	DT
12350	435	3	soup	soup	NN
12350	435	4	is	be	VBZ
12350	435	5	done	do	VBN
12350	435	6	thicken	thicken	NN
12350	435	7	it	-PRON-	PRP
12350	435	8	with	with	IN
12350	435	9	two	two	CD
12350	435	10	egg	egg	NN
12350	435	11	yolks	yolk	NNS
12350	435	12	that	that	WDT
12350	435	13	have	have	VBP
12350	435	14	been	be	VBN
12350	435	15	beaten	beat	VBN
12350	435	16	up	up	RP
12350	435	17	with	with	IN
12350	435	18	a	a	DT
12350	435	19	little	little	JJ
12350	435	20	salt	salt	NN
12350	435	21	and	and	CC
12350	435	22	some	some	DT
12350	435	23	cold	cold	JJ
12350	435	24	water	water	NN
12350	435	25	.	.	.
12350	436	1	Do	do	VB
12350	436	2	not	not	RB
12350	436	3	cook	cook	VB
12350	436	4	after	after	IN
12350	436	5	adding	add	VBG
12350	436	6	yolks	yolk	NNS
12350	436	7	of	of	IN
12350	436	8	eggs	egg	NNS
12350	436	9	.	.	.
12350	437	1	TOMATO	TOMATO	NNP
12350	437	2	SOUP	SOUP	NNP
12350	437	3	Take	take	VBP
12350	437	4	a	a	DT
12350	437	5	large	large	JJ
12350	437	6	soup	soup	NN
12350	437	7	bone	bone	NN
12350	437	8	or	or	CC
12350	437	9	two	two	CD
12350	437	10	pounds	pound	NNS
12350	437	11	of	of	IN
12350	437	12	soup	soup	NN
12350	437	13	meat	meat	NNP
12350	437	14	,	,	,
12350	437	15	the	the	DT
12350	437	16	latter	latter	JJ
12350	437	17	preferred	preferred	NN
12350	437	18	,	,	,
12350	437	19	one	one	CD
12350	437	20	or	or	CC
12350	437	21	two	two	CD
12350	437	22	onions	onion	NNS
12350	437	23	,	,	,
12350	437	24	a	a	DT
12350	437	25	few	few	JJ
12350	437	26	potatoes	potato	NNS
12350	437	27	,	,	,
12350	437	28	a	a	DT
12350	437	29	few	few	JJ
12350	437	30	carrots	carrot	NNS
12350	437	31	,	,	,
12350	437	32	a	a	DT
12350	437	33	turnip	turnip	NN
12350	437	34	,	,	,
12350	437	35	soup	soup	NN
12350	437	36	greens	green	NNS
12350	437	37	and	and	CC
12350	437	38	a	a	DT
12350	437	39	can	can	NN
12350	437	40	of	of	IN
12350	437	41	tomatoes	tomato	NNS
12350	437	42	or	or	CC
12350	437	43	a	a	DT
12350	437	44	quart	quart	NN
12350	437	45	of	of	IN
12350	437	46	fresh	fresh	JJ
12350	437	47	ones	one	NNS
12350	437	48	,	,	,
12350	437	49	cook	cook	VB
12350	437	50	two	two	CD
12350	437	51	hours	hour	NNS
12350	437	52	,	,	,
12350	437	53	and	and	CC
12350	437	54	in	in	IN
12350	437	55	season	season	NN
12350	437	56	add	add	VBP
12350	437	57	two	two	CD
12350	437	58	ears	ear	NNS
12350	437	59	of	of	IN
12350	437	60	sweet	sweet	JJ
12350	437	61	corn	corn	NN
12350	437	62	grated	grate	VBN
12350	437	63	.	.	.
12350	438	1	Season	season	NN
12350	438	2	with	with	IN
12350	438	3	salt	salt	NN
12350	438	4	and	and	CC
12350	438	5	pepper	pepper	NN
12350	438	6	.	.	.
12350	439	1	Thicken	Thicken	VBN
12350	439	2	with	with	IN
12350	439	3	a	a	DT
12350	439	4	tablespoon	tablespoon	NN
12350	439	5	of	of	IN
12350	439	6	flour	flour	NN
12350	439	7	,	,	,
12350	439	8	dissolved	dissolve	VBN
12350	439	9	in	in	IN
12350	439	10	cold	cold	JJ
12350	439	11	water	water	NN
12350	439	12	.	.	.
12350	440	1	A	a	DT
12350	440	2	nice	nice	JJ
12350	440	3	addition	addition	NN
12350	440	4	to	to	IN
12350	440	5	this	this	DT
12350	440	6	soup	soup	NN
12350	440	7	is	be	VBZ
12350	440	8	a	a	DT
12350	440	9	handful	handful	NN
12350	440	10	of	of	IN
12350	440	11	noodles	noodle	NNS
12350	440	12	cut	cut	VBN
12350	440	13	into	into	IN
12350	440	14	round	round	JJ
12350	440	15	disks	disk	NNS
12350	440	16	with	with	IN
12350	440	17	a	a	DT
12350	440	18	thimble	thimble	NN
12350	440	19	.	.	.
12350	441	1	VEAL	VEAL	NNP
12350	441	2	SOUP	SOUP	NNP
12350	441	3	Boil	Boil	NNP
12350	441	4	a	a	DT
12350	441	5	piece	piece	NN
12350	441	6	of	of	IN
12350	441	7	veal	veal	NN
12350	441	8	,	,	,
12350	441	9	off	off	IN
12350	441	10	the	the	DT
12350	441	11	neck	neck	NN
12350	441	12	,	,	,
12350	441	13	and	and	CC
12350	441	14	one	one	CD
12350	441	15	or	or	CC
12350	441	16	two	two	CD
12350	441	17	veal	veal	NN
12350	441	18	bones	bone	NNS
12350	441	19	in	in	IN
12350	441	20	two	two	CD
12350	441	21	quarts	quart	NNS
12350	441	22	of	of	IN
12350	441	23	water	water	NN
12350	441	24	,	,	,
12350	441	25	add	add	VB
12350	441	26	a	a	DT
12350	441	27	sprig	sprig	NN
12350	441	28	of	of	IN
12350	441	29	parsley	parsley	NNP
12350	441	30	,	,	,
12350	441	31	one	one	CD
12350	441	32	onion	onion	NN
12350	441	33	,	,	,
12350	441	34	cut	cut	VBD
12350	441	35	up	up	RP
12350	441	36	into	into	IN
12350	441	37	small	small	JJ
12350	441	38	pieces	piece	NNS
12350	441	39	.	.	.
12350	442	1	Strain	strain	VB
12350	442	2	and	and	CC
12350	442	3	thicken	thicken	NN
12350	442	4	with	with	IN
12350	442	5	the	the	DT
12350	442	6	yolks	yolk	NNS
12350	442	7	of	of	IN
12350	442	8	two	two	CD
12350	442	9	eggs	egg	NNS
12350	442	10	slightly	slightly	RB
12350	442	11	beaten	beat	VBN
12350	442	12	with	with	IN
12350	442	13	a	a	DT
12350	442	14	tablespoon	tablespoon	NN
12350	442	15	of	of	IN
12350	442	16	cold	cold	JJ
12350	442	17	water	water	NN
12350	442	18	.	.	.
12350	443	1	Season	season	NN
12350	443	2	with	with	IN
12350	443	3	salt	salt	NN
12350	443	4	and	and	CC
12350	443	5	pepper	pepper	NN
12350	443	6	to	to	IN
12350	443	7	taste	taste	NN
12350	443	8	.	.	.
12350	444	1	VEGETABLE	VEGETABLE	NNP
12350	444	2	SOUP	SOUP	NNP
12350	444	3	Take	take	VBP
12350	444	4	a	a	DT
12350	444	5	small	small	JJ
12350	444	6	soup	soup	NN
12350	444	7	bone	bone	NN
12350	444	8	,	,	,
12350	444	9	cover	cover	VB
12350	444	10	with	with	IN
12350	444	11	cold	cold	JJ
12350	444	12	water	water	NN
12350	444	13	.	.	.
12350	445	1	Cut	cut	VB
12350	445	2	one	one	CD
12350	445	3	-	-	HYPH
12350	445	4	half	half	NN
12350	445	5	a	a	DT
12350	445	6	cup	cup	NN
12350	445	7	each	each	DT
12350	445	8	of	of	IN
12350	445	9	celery	celery	NN
12350	445	10	,	,	,
12350	445	11	carrots	carrot	NNS
12350	445	12	,	,	,
12350	445	13	and	and	CC
12350	445	14	onion	onion	NN
12350	445	15	.	.	.
12350	446	1	Brown	brown	JJ
12350	446	2	in	in	IN
12350	446	3	fat	fat	NN
12350	446	4	,	,	,
12350	446	5	cooking	cook	VBG
12350	446	6	five	five	CD
12350	446	7	to	to	TO
12350	446	8	ten	ten	CD
12350	446	9	minutes	minute	NNS
12350	446	10	;	;	:
12350	446	11	add	add	VB
12350	446	12	one	one	CD
12350	446	13	tablespoon	tablespoon	NN
12350	446	14	of	of	IN
12350	446	15	chopped	chop	VBN
12350	446	16	parsley	parsley	NN
12350	446	17	and	and	CC
12350	446	18	one	one	CD
12350	446	19	-	-	HYPH
12350	446	20	half	half	NN
12350	446	21	cup	cup	NN
12350	446	22	of	of	IN
12350	446	23	potatoes	potato	NNS
12350	446	24	.	.	.
12350	447	1	Add	add	VB
12350	447	2	to	to	TO
12350	447	3	soup	soup	VB
12350	447	4	bone	bone	NN
12350	447	5	and	and	CC
12350	447	6	cook	cook	VB
12350	447	7	one	one	CD
12350	447	8	hour	hour	NN
12350	447	9	.	.	.
12350	448	1	Season	season	NN
12350	448	2	with	with	IN
12350	448	3	salt	salt	NN
12350	448	4	and	and	CC
12350	448	5	pepper	pepper	NN
12350	448	6	.	.	.
12350	449	1	Remove	remove	VB
12350	449	2	bone	bone	NN
12350	449	3	and	and	CC
12350	449	4	serve	serve	VB
12350	449	5	.	.	.
12350	450	1	HOW	how	WRB
12350	450	2	TO	to	TO
12350	450	3	MAKE	MAKE	NNP
12350	450	4	CREAM	cream	NN
12350	450	5	SOUPS	SOUPS	NNP
12350	450	6	Cream	Cream	NNP
12350	450	7	soups	soup	NNS
12350	450	8	are	be	VBP
12350	450	9	all	all	DT
12350	450	10	made	make	VBN
12350	450	11	by	by	IN
12350	450	12	blending	blend	VBG
12350	450	13	two	two	CD
12350	450	14	tablespoons	tablespoon	NNS
12350	450	15	of	of	IN
12350	450	16	butter	butter	NN
12350	450	17	with	with	IN
12350	450	18	two	two	CD
12350	450	19	tablespoons	tablespoon	NNS
12350	450	20	of	of	IN
12350	450	21	flour	flour	NN
12350	450	22	and	and	CC
12350	450	23	then	then	RB
12350	450	24	adding	add	VBG
12350	450	25	slowly	slowly	RB
12350	450	26	one	one	CD
12350	450	27	cup	cup	NN
12350	450	28	of	of	IN
12350	450	29	cold	cold	JJ
12350	450	30	milk	milk	NN
12350	450	31	or	or	CC
12350	450	32	half	half	NN
12350	450	33	cream	cream	NN
12350	450	34	and	and	CC
12350	450	35	milk	milk	NN
12350	450	36	.	.	.
12350	451	1	One	one	CD
12350	451	2	cup	cup	NN
12350	451	3	for	for	IN
12350	451	4	a	a	DT
12350	451	5	thin	thin	JJ
12350	451	6	soup	soup	NN
12350	451	7	or	or	CC
12350	451	8	purée	purée	NN
12350	451	9	,	,	,
12350	451	10	to	to	IN
12350	451	11	one	one	CD
12350	451	12	quart	quart	NN
12350	451	13	of	of	IN
12350	451	14	liquid	liquid	NN
12350	451	15	.	.	.
12350	452	1	More	more	RBR
12350	452	2	according	accord	VBG
12350	452	3	to	to	IN
12350	452	4	the	the	DT
12350	452	5	thickness	thickness	NN
12350	452	6	of	of	IN
12350	452	7	soup	soup	NN
12350	452	8	desired	desire	VBN
12350	452	9	.	.	.
12350	453	1	Any	any	DT
12350	453	2	cooked	cooked	JJ
12350	453	3	vegetable	vegetable	NN
12350	453	4	or	or	CC
12350	453	5	fish	fish	NN
12350	453	6	may	may	MD
12350	453	7	be	be	VB
12350	453	8	added	add	VBN
12350	453	9	to	to	IN
12350	453	10	the	the	DT
12350	453	11	cream	cream	NN
12350	453	12	sauce	sauce	NN
12350	453	13	.	.	.
12350	454	1	Less	Less	JJR
12350	454	2	milk	milk	NN
12350	454	3	is	be	VBZ
12350	454	4	used	use	VBN
12350	454	5	when	when	WRB
12350	454	6	the	the	DT
12350	454	7	water	water	NN
12350	454	8	in	in	IN
12350	454	9	which	which	WDT
12350	454	10	the	the	DT
12350	454	11	vegetables	vegetable	NNS
12350	454	12	are	be	VBP
12350	454	13	cooked	cook	VBN
12350	454	14	is	be	VBZ
12350	454	15	added	add	VBN
12350	454	16	.	.	.
12350	455	1	Purées	Purées	NNP
12350	455	2	are	be	VBP
12350	455	3	made	make	VBN
12350	455	4	from	from	IN
12350	455	5	vegetables	vegetable	NNS
12350	455	6	or	or	CC
12350	455	7	fish	fish	NN
12350	455	8	,	,	,
12350	455	9	forced	force	VBN
12350	455	10	through	through	IN
12350	455	11	a	a	DT
12350	455	12	strainer	strainer	NN
12350	455	13	and	and	CC
12350	455	14	retained	retain	VBN
12350	455	15	in	in	IN
12350	455	16	soup	soup	NN
12350	455	17	,	,	,
12350	455	18	milk	milk	NN
12350	455	19	and	and	CC
12350	455	20	seasonings	seasoning	NNS
12350	455	21	.	.	.
12350	456	1	Generally	generally	RB
12350	456	2	thicker	thick	JJR
12350	456	3	than	than	IN
12350	456	4	cream	cream	NN
12350	456	5	soup	soup	NN
12350	456	6	.	.	.
12350	457	1	Use	use	VB
12350	457	2	a	a	DT
12350	457	3	double	double	JJ
12350	457	4	boiler	boiler	NN
12350	457	5	in	in	IN
12350	457	6	making	make	VBG
12350	457	7	cream	cream	NN
12350	457	8	sauces	sauce	NNS
12350	457	9	and	and	CC
12350	457	10	the	the	DT
12350	457	11	cream	cream	NN
12350	457	12	sauce	sauce	NN
12350	457	13	foundation	foundation	NN
12350	457	14	for	for	IN
12350	457	15	soups	soup	NNS
12350	457	16	.	.	.
12350	458	1	To	to	TO
12350	458	2	warm	warm	VB
12350	458	3	over	over	IN
12350	458	4	a	a	DT
12350	458	5	thick	thick	JJ
12350	458	6	soup	soup	NN
12350	458	7	it	-PRON-	PRP
12350	458	8	is	be	VBZ
12350	458	9	best	good	JJS
12350	458	10	to	to	TO
12350	458	11	put	put	VB
12350	458	12	it	-PRON-	PRP
12350	458	13	in	in	IN
12350	458	14	a	a	DT
12350	458	15	double	double	JJ
12350	458	16	boiler	boiler	NN
12350	458	17	.	.	.
12350	459	1	It	-PRON-	PRP
12350	459	2	must	must	MD
12350	459	3	not	not	RB
12350	459	4	be	be	VB
12350	459	5	covered	cover	VBN
12350	459	6	.	.	.
12350	460	1	If	if	IN
12350	460	2	one	one	PRP
12350	460	3	does	do	VBZ
12350	460	4	not	not	RB
12350	460	5	have	have	VB
12350	460	6	a	a	DT
12350	460	7	double	double	JJ
12350	460	8	boiler	boiler	NN
12350	460	9	set	set	NN
12350	460	10	soup	soup	NN
12350	460	11	boiler	boiler	NN
12350	460	12	in	in	IN
12350	460	13	a	a	DT
12350	460	14	pan	pan	NN
12350	460	15	of	of	IN
12350	460	16	hot	hot	JJ
12350	460	17	water	water	NN
12350	460	18	over	over	IN
12350	460	19	fire	fire	NN
12350	460	20	.	.	.
12350	461	1	Cream	cream	NN
12350	461	2	soups	soup	NNS
12350	461	3	and	and	CC
12350	461	4	purées	purées	NN
12350	461	5	are	be	VBP
12350	461	6	so	so	RB
12350	461	7	nutritious	nutritious	JJ
12350	461	8	that	that	IN
12350	461	9	with	with	IN
12350	461	10	bread	bread	NN
12350	461	11	and	and	CC
12350	461	12	butter	butter	NN
12350	461	13	,	,	,
12350	461	14	they	-PRON-	PRP
12350	461	15	furnish	furnish	VBP
12350	461	16	a	a	DT
12350	461	17	satisfactory	satisfactory	JJ
12350	461	18	meal	meal	NN
12350	461	19	.	.	.
12350	462	1	CREAM	cream	NN
12350	462	2	OF	of	IN
12350	462	3	ALMOND	ALMOND	NNP
12350	462	4	SOUP	SOUP	NNP
12350	462	5	Blanch	Blanch	NNP
12350	462	6	,	,	,
12350	462	7	and	and	CC
12350	462	8	grind	grind	VB
12350	462	9	or	or	CC
12350	462	10	pound	pound	VB
12350	462	11	one	one	CD
12350	462	12	-	-	HYPH
12350	462	13	half	half	NN
12350	462	14	pound	pound	NN
12350	462	15	almonds	almond	NNS
12350	462	16	,	,	,
12350	462	17	let	let	VBD
12350	462	18	simmer	simmer	NN
12350	462	19	slowly	slowly	RB
12350	462	20	in	in	IN
12350	462	21	one	one	CD
12350	462	22	pint	pint	NN
12350	462	23	of	of	IN
12350	462	24	milk	milk	NN
12350	462	25	for	for	IN
12350	462	26	five	five	CD
12350	462	27	minutes	minute	NNS
12350	462	28	.	.	.
12350	463	1	Melt	melt	VB
12350	463	2	one	one	CD
12350	463	3	tablespoon	tablespoon	NN
12350	463	4	of	of	IN
12350	463	5	butter	butter	NN
12350	463	6	,	,	,
12350	463	7	blend	blend	NN
12350	463	8	with	with	IN
12350	463	9	one	one	CD
12350	463	10	of	of	IN
12350	463	11	flour	flour	NN
12350	463	12	.	.	.
12350	464	1	Do	do	VB
12350	464	2	not	not	RB
12350	464	3	allow	allow	VB
12350	464	4	to	to	TO
12350	464	5	bubble	bubble	NN
12350	464	6	.	.	.
12350	465	1	Add	add	VB
12350	465	2	one	one	CD
12350	465	3	cup	cup	NN
12350	465	4	of	of	IN
12350	465	5	milk	milk	NN
12350	465	6	and	and	CC
12350	465	7	thicken	thicken	NN
12350	465	8	slightly	slightly	RB
12350	465	9	.	.	.
12350	466	1	Then	then	RB
12350	466	2	add	add	VB
12350	466	3	the	the	DT
12350	466	4	almond	almond	NN
12350	466	5	mixture	mixture	NN
12350	466	6	and	and	CC
12350	466	7	simmer	simmer	NN
12350	466	8	again	again	RB
12350	466	9	until	until	IN
12350	466	10	creamy	creamy	NNP
12350	466	11	.	.	.
12350	467	1	Remove	remove	VB
12350	467	2	from	from	IN
12350	467	3	fire	fire	NN
12350	467	4	and	and	CC
12350	467	5	add	add	VB
12350	467	6	one	one	CD
12350	467	7	cup	cup	NN
12350	467	8	of	of	IN
12350	467	9	cream	cream	NN
12350	467	10	.	.	.
12350	468	1	Season	season	NN
12350	468	2	with	with	IN
12350	468	3	salt	salt	NN
12350	468	4	and	and	CC
12350	468	5	pepper	pepper	NN
12350	468	6	to	to	IN
12350	468	7	taste	taste	NN
12350	468	8	.	.	.
12350	469	1	Cream	cream	NN
12350	469	2	may	may	MD
12350	469	3	be	be	VB
12350	469	4	whipped	whip	VBN
12350	469	5	or	or	CC
12350	469	6	left	leave	VBN
12350	469	7	plain	plain	JJ
12350	469	8	.	.	.
12350	470	1	CREAM	cream	NN
12350	470	2	OF	of	IN
12350	470	3	CELERY	CELERY	NNP
12350	470	4	SOUP	SOUP	NNP
12350	470	5	Break	Break	NNP
12350	470	6	three	three	CD
12350	470	7	stalks	stalk	NNS
12350	470	8	of	of	IN
12350	470	9	celery	celery	NN
12350	470	10	in	in	IN
12350	470	11	one	one	CD
12350	470	12	-	-	HYPH
12350	470	13	inch	inch	NN
12350	470	14	pieces	piece	NNS
12350	470	15	and	and	CC
12350	470	16	pound	pound	NN
12350	470	17	in	in	IN
12350	470	18	a	a	DT
12350	470	19	mortar	mortar	NN
12350	470	20	.	.	.
12350	471	1	Cook	cook	VB
12350	471	2	in	in	IN
12350	471	3	double	double	JJ
12350	471	4	boiler	boiler	NN
12350	471	5	with	with	IN
12350	471	6	one	one	CD
12350	471	7	slice	slice	NN
12350	471	8	of	of	IN
12350	471	9	onion	onion	NN
12350	471	10	and	and	CC
12350	471	11	three	three	CD
12350	471	12	cups	cup	NNS
12350	471	13	of	of	IN
12350	471	14	milk	milk	NN
12350	471	15	for	for	IN
12350	471	16	twenty	twenty	CD
12350	471	17	minutes	minute	NNS
12350	471	18	.	.	.
12350	472	1	Remove	remove	VB
12350	472	2	onion	onion	NN
12350	472	3	,	,	,
12350	472	4	heat	heat	VB
12350	472	5	two	two	CD
12350	472	6	tablespoons	tablespoon	NNS
12350	472	7	of	of	IN
12350	472	8	butter	butter	NN
12350	472	9	,	,	,
12350	472	10	add	add	VB
12350	472	11	two	two	CD
12350	472	12	tablespoons	tablespoon	NNS
12350	472	13	of	of	IN
12350	472	14	flour	flour	NN
12350	472	15	,	,	,
12350	472	16	one	one	CD
12350	472	17	-	-	HYPH
12350	472	18	fourth	fourth	NN
12350	472	19	teaspoon	teaspoon	NN
12350	472	20	of	of	IN
12350	472	21	pepper	pepper	NN
12350	472	22	,	,	,
12350	472	23	one	one	CD
12350	472	24	teaspoon	teaspoon	NN
12350	472	25	of	of	IN
12350	472	26	salt	salt	NN
12350	472	27	;	;	:
12350	472	28	first	first	JJ
12350	472	29	two	two	CD
12350	472	30	-	-	HYPH
12350	472	31	thirds	third	NNS
12350	472	32	of	of	IN
12350	472	33	a	a	DT
12350	472	34	cup	cup	NN
12350	472	35	,	,	,
12350	472	36	and	and	CC
12350	472	37	gradually	gradually	RB
12350	472	38	the	the	DT
12350	472	39	rest	rest	NN
12350	472	40	of	of	IN
12350	472	41	the	the	DT
12350	472	42	celery	celery	NN
12350	472	43	broth	broth	NN
12350	472	44	,	,	,
12350	472	45	add	add	VB
12350	472	46	one	one	CD
12350	472	47	cup	cup	NN
12350	472	48	of	of	IN
12350	472	49	cream	cream	NN
12350	472	50	;	;	:
12350	472	51	cook	cook	VB
12350	472	52	until	until	IN
12350	472	53	smooth	smooth	JJ
12350	472	54	and	and	CC
12350	472	55	serve	serve	VB
12350	472	56	at	at	IN
12350	472	57	once	once	RB
12350	472	58	.	.	.
12350	473	1	CREAM	cream	NN
12350	473	2	OF	of	IN
12350	473	3	ASPARAGUS	ASPARAGUS	NNP
12350	473	4	SOUP	SOUP	NNP
12350	473	5	Proceed	Proceed	NNP
12350	473	6	as	as	IN
12350	473	7	with	with	IN
12350	473	8	cream	cream	NN
12350	473	9	of	of	IN
12350	473	10	celery	celery	NN
12350	473	11	soup	soup	NN
12350	473	12	,	,	,
12350	473	13	substituting	substitute	VBG
12350	473	14	one	one	CD
12350	473	15	-	-	HYPH
12350	473	16	half	half	NN
12350	473	17	bundle	bundle	NN
12350	473	18	of	of	IN
12350	473	19	fresh	fresh	JJ
12350	473	20	asparagus	asparagus	NN
12350	473	21	or	or	CC
12350	473	22	an	an	DT
12350	473	23	equal	equal	JJ
12350	473	24	amount	amount	NN
12350	473	25	of	of	IN
12350	473	26	canned	can	VBN
12350	473	27	for	for	IN
12350	473	28	the	the	DT
12350	473	29	stalk	stalk	NN
12350	473	30	of	of	IN
12350	473	31	celery	celery	NN
12350	473	32	.	.	.
12350	474	1	Or	or	CC
12350	474	2	,	,	,
12350	474	3	the	the	DT
12350	474	4	tips	tip	NNS
12350	474	5	of	of	IN
12350	474	6	a	a	DT
12350	474	7	bundle	bundle	NN
12350	474	8	of	of	IN
12350	474	9	asparagus	asparagus	NN
12350	474	10	may	may	MD
12350	474	11	be	be	VB
12350	474	12	cut	cut	VBN
12350	474	13	off	off	RP
12350	474	14	for	for	IN
12350	474	15	table	table	NN
12350	474	16	use	use	NN
12350	474	17	and	and	CC
12350	474	18	the	the	DT
12350	474	19	remainder	remainder	NN
12350	474	20	used	use	VBN
12350	474	21	for	for	IN
12350	474	22	soup	soup	NN
12350	474	23	.	.	.
12350	475	1	In	in	IN
12350	475	2	either	either	DT
12350	475	3	case	case	NN
12350	475	4	the	the	DT
12350	475	5	asparagus	asparagus	NN
12350	475	6	will	will	MD
12350	475	7	be	be	VB
12350	475	8	better	well	JJR
12350	475	9	if	if	IN
12350	475	10	mashed	mash	VBN
12350	475	11	through	through	IN
12350	475	12	a	a	DT
12350	475	13	colander	colander	NN
12350	475	14	,	,	,
12350	475	15	thus	thus	RB
12350	475	16	removing	remove	VBG
12350	475	17	the	the	DT
12350	475	18	woody	woody	NN
12350	475	19	portions	portion	NNS
12350	475	20	.	.	.
12350	476	1	CREAM	cream	NN
12350	476	2	OF	of	IN
12350	476	3	CAULIFLOWER	CAULIFLOWER	NNP
12350	476	4	SOUP	SOUP	NNP
12350	476	5	Take	take	VBP
12350	476	6	a	a	DT
12350	476	7	solid	solid	JJ
12350	476	8	head	head	NN
12350	476	9	of	of	IN
12350	476	10	cauliflower	cauliflower	NN
12350	476	11	,	,	,
12350	476	12	scald	scald	VB
12350	476	13	it	-PRON-	PRP
12350	476	14	to	to	TO
12350	476	15	take	take	VB
12350	476	16	away	away	RB
12350	476	17	the	the	DT
12350	476	18	strong	strong	JJ
12350	476	19	taste	taste	NN
12350	476	20	;	;	:
12350	476	21	separate	separate	VB
12350	476	22	the	the	DT
12350	476	23	flowers	flower	NNS
12350	476	24	and	and	CC
12350	476	25	proceed	proceed	VB
12350	476	26	as	as	IN
12350	476	27	with	with	IN
12350	476	28	cream	cream	NN
12350	476	29	of	of	IN
12350	476	30	celery	celery	NN
12350	476	31	soup	soup	NN
12350	476	32	.	.	.
12350	477	1	CREAM	cream	NN
12350	477	2	OF	of	IN
12350	477	3	CORN	corn	NN
12350	477	4	SOUP	SOUP	NNP
12350	477	5	Take	take	VBP
12350	477	6	a	a	DT
12350	477	7	can	can	NN
12350	477	8	of	of	IN
12350	477	9	corn	corn	NN
12350	477	10	or	or	CC
12350	477	11	six	six	CD
12350	477	12	ears	ear	NNS
12350	477	13	of	of	IN
12350	477	14	corn	corn	NN
12350	477	15	.	.	.
12350	478	1	Run	run	VB
12350	478	2	a	a	DT
12350	478	3	sharp	sharp	JJ
12350	478	4	knife	knife	NN
12350	478	5	down	down	RP
12350	478	6	through	through	IN
12350	478	7	the	the	DT
12350	478	8	center	center	NN
12350	478	9	of	of	IN
12350	478	10	each	each	DT
12350	478	11	row	row	NN
12350	478	12	of	of	IN
12350	478	13	kernels	kernel	NNS
12350	478	14	,	,	,
12350	478	15	and	and	CC
12350	478	16	with	with	IN
12350	478	17	the	the	DT
12350	478	18	back	back	NN
12350	478	19	of	of	IN
12350	478	20	a	a	DT
12350	478	21	knife	knife	NN
12350	478	22	press	press	NN
12350	478	23	out	out	RP
12350	478	24	the	the	DT
12350	478	25	pulp	pulp	NN
12350	478	26	,	,	,
12350	478	27	leaving	leave	VBG
12350	478	28	the	the	DT
12350	478	29	husk	husk	NN
12350	478	30	on	on	IN
12350	478	31	the	the	DT
12350	478	32	cob	cob	NN
12350	478	33	.	.	.
12350	479	1	Break	break	VB
12350	479	2	the	the	DT
12350	479	3	cobs	cobs	NN
12350	479	4	and	and	CC
12350	479	5	put	put	VBD
12350	479	6	them	-PRON-	PRP
12350	479	7	on	on	RP
12350	479	8	to	to	TO
12350	479	9	boil	boil	VB
12350	479	10	in	in	IN
12350	479	11	sufficient	sufficient	JJ
12350	479	12	cold	cold	JJ
12350	479	13	water	water	NN
12350	479	14	to	to	TO
12350	479	15	cover	cover	VB
12350	479	16	them	-PRON-	PRP
12350	479	17	.	.	.
12350	480	1	Boil	Boil	NNP
12350	480	2	thirty	thirty	CD
12350	480	3	minutes	minute	NNS
12350	480	4	and	and	CC
12350	480	5	strain	strain	VB
12350	480	6	the	the	DT
12350	480	7	liquor	liquor	NN
12350	480	8	.	.	.
12350	481	1	Return	return	VB
12350	481	2	the	the	DT
12350	481	3	liquor	liquor	NN
12350	481	4	to	to	IN
12350	481	5	the	the	DT
12350	481	6	fire	fire	NN
12350	481	7	,	,	,
12350	481	8	and	and	CC
12350	481	9	when	when	WRB
12350	481	10	boiling	boil	VBG
12350	481	11	add	add	VB
12350	481	12	the	the	DT
12350	481	13	corn	corn	NN
12350	481	14	pulp	pulp	NN
12350	481	15	and	and	CC
12350	481	16	bay	bay	NN
12350	481	17	leaf	leaf	NN
12350	481	18	.	.	.
12350	482	1	Cook	Cook	NNP
12350	482	2	fifteen	fifteen	CD
12350	482	3	minutes	minute	NNS
12350	482	4	;	;	:
12350	482	5	add	add	VB
12350	482	6	the	the	DT
12350	482	7	cream	cream	NN
12350	482	8	sauce	sauce	NN
12350	482	9	and	and	CC
12350	482	10	serve	serve	VB
12350	482	11	.	.	.
12350	483	1	CREAM	cream	NN
12350	483	2	OF	of	IN
12350	483	3	HERRING	herre	VBG
12350	483	4	SOUP	SOUP	NNP
12350	483	5	(	(	-LRB-
12350	483	6	RUSSIAN	RUSSIAN	NNP
12350	483	7	STYLE	STYLE	NNP
12350	483	8	)	)	-RRB-
12350	483	9	Place	place	NN
12350	483	10	two	two	CD
12350	483	11	cups	cup	NNS
12350	483	12	of	of	IN
12350	483	13	milk	milk	NN
12350	483	14	,	,	,
12350	483	15	two	two	CD
12350	483	16	cups	cup	NNS
12350	483	17	of	of	IN
12350	483	18	water	water	NN
12350	483	19	,	,	,
12350	483	20	one	one	CD
12350	483	21	small	small	JJ
12350	483	22	onion	onion	NN
12350	483	23	,	,	,
12350	483	24	salt	salt	NN
12350	483	25	and	and	CC
12350	483	26	pepper	pepper	NN
12350	483	27	to	to	TO
12350	483	28	taste	taste	NN
12350	483	29	in	in	IN
12350	483	30	a	a	DT
12350	483	31	saucepan	saucepan	NN
12350	483	32	,	,	,
12350	483	33	and	and	CC
12350	483	34	boil	boil	VB
12350	483	35	for	for	IN
12350	483	36	ten	ten	CD
12350	483	37	minutes	minute	NNS
12350	483	38	,	,	,
12350	483	39	add	add	VB
12350	483	40	two	two	CD
12350	483	41	herrings	herring	NNS
12350	483	42	which	which	WDT
12350	483	43	have	have	VBP
12350	483	44	been	be	VBN
12350	483	45	previously	previously	RB
12350	483	46	soaked	soak	VBN
12350	483	47	and	and	CC
12350	483	48	cut	cut	VBN
12350	483	49	in	in	IN
12350	483	50	small	small	JJ
12350	483	51	pieces	piece	NNS
12350	483	52	;	;	:
12350	483	53	cook	cook	NN
12350	483	54	until	until	IN
12350	483	55	herring	herre	VBG
12350	483	56	is	be	VBZ
12350	483	57	tender	tender	JJ
12350	483	58	.	.	.
12350	484	1	MILK	MILK	NNP
12350	484	2	,	,	,
12350	484	3	OR	or	CC
12350	484	4	CREAM	CREAM	NNP
12350	484	5	SOUP	SOUP	NNP
12350	484	6	Heat	Heat	NNP
12350	484	7	a	a	DT
12350	484	8	quart	quart	NN
12350	484	9	of	of	IN
12350	484	10	milk	milk	NN
12350	484	11	or	or	CC
12350	484	12	cream	cream	NN
12350	484	13	,	,	,
12350	484	14	add	add	VB
12350	484	15	a	a	DT
12350	484	16	tablespoon	tablespoon	NN
12350	484	17	of	of	IN
12350	484	18	sweet	sweet	JJ
12350	484	19	butter	butter	NN
12350	484	20	and	and	CC
12350	484	21	thicken	thicken	NN
12350	484	22	with	with	IN
12350	484	23	a	a	DT
12350	484	24	spoon	spoon	NN
12350	484	25	of	of	IN
12350	484	26	flour	flour	NN
12350	484	27	or	or	CC
12350	484	28	corn	corn	NN
12350	484	29	starch	starch	NN
12350	484	30	,	,	,
12350	484	31	wet	wet	JJ
12350	484	32	with	with	IN
12350	484	33	cold	cold	JJ
12350	484	34	milk	milk	NN
12350	484	35	.	.	.
12350	485	1	Pour	pour	NN
12350	485	2	,	,	,
12350	485	3	boiling	boil	VBG
12350	485	4	,	,	,
12350	485	5	over	over	IN
12350	485	6	pieces	piece	NNS
12350	485	7	of	of	IN
12350	485	8	toasted	toast	VBN
12350	485	9	bread	bread	NN
12350	485	10	cut	cut	VBN
12350	485	11	into	into	IN
12350	485	12	dices	dice	NNS
12350	485	13	;	;	:
12350	485	14	crackers	cracker	NNS
12350	485	15	may	may	MD
12350	485	16	also	also	RB
12350	485	17	be	be	VB
12350	485	18	used	use	VBN
12350	485	19	.	.	.
12350	486	1	FISH	fish	NN
12350	486	2	CHOWDER	chowder	NN
12350	486	3	Skin	skin	NN
12350	486	4	and	and	CC
12350	486	5	bone	bone	NN
12350	486	6	one	one	CD
12350	486	7	and	and	CC
12350	486	8	one	one	CD
12350	486	9	-	-	HYPH
12350	486	10	half	half	NN
12350	486	11	pounds	pound	NNS
12350	486	12	of	of	IN
12350	486	13	codfish	codfish	JJ
12350	486	14	or	or	CC
12350	486	15	haddock	haddock	NN
12350	486	16	.	.	.
12350	487	1	Cut	cut	VB
12350	487	2	six	six	CD
12350	487	3	large	large	JJ
12350	487	4	tomatoes	tomato	NNS
12350	487	5	,	,	,
12350	487	6	six	six	CD
12350	487	7	large	large	JJ
12350	487	8	potatoes	potato	NNS
12350	487	9	,	,	,
12350	487	10	two	two	CD
12350	487	11	large	large	JJ
12350	487	12	onions	onion	NNS
12350	487	13	in	in	IN
12350	487	14	small	small	JJ
12350	487	15	pieces	piece	NNS
12350	487	16	,	,	,
12350	487	17	add	add	VB
12350	487	18	salt	salt	NN
12350	487	19	,	,	,
12350	487	20	pepper	pepper	NN
12350	487	21	,	,	,
12350	487	22	three	three	CD
12350	487	23	pints	pint	NNS
12350	487	24	of	of	IN
12350	487	25	water	water	NN
12350	487	26	and	and	CC
12350	487	27	cook	cook	VB
12350	487	28	one	one	CD
12350	487	29	hour	hour	NN
12350	487	30	.	.	.
12350	488	1	Add	add	VB
12350	488	2	one	one	CD
12350	488	3	-	-	HYPH
12350	488	4	half	half	NN
12350	488	5	pint	pint	NN
12350	488	6	of	of	IN
12350	488	7	cream	cream	NN
12350	488	8	,	,	,
12350	488	9	one	one	CD
12350	488	10	-	-	HYPH
12350	488	11	fourth	fourth	NN
12350	488	12	cup	cup	NN
12350	488	13	of	of	IN
12350	488	14	butter	butter	NN
12350	488	15	,	,	,
12350	488	16	and	and	CC
12350	488	17	paprika	paprika	NNP
12350	488	18	.	.	.
12350	489	1	Cook	cook	VB
12350	489	2	five	five	CD
12350	489	3	minutes	minute	NNS
12350	489	4	and	and	CC
12350	489	5	serve	serve	VBP
12350	489	6	.	.	.
12350	490	1	MOCK	MOCK	NNP
12350	490	2	FISH	FISH	NNS
12350	490	3	CHOWDER	CHOWDER	NNP
12350	490	4	Omit	Omit	NNP
12350	490	5	fish	fish	NN
12350	490	6	and	and	CC
12350	490	7	use	use	VB
12350	490	8	same	same	JJ
12350	490	9	ingredients	ingredient	NNS
12350	490	10	,	,	,
12350	490	11	sprinkle	sprinkle	VB
12350	490	12	with	with	IN
12350	490	13	chopped	chop	VBN
12350	490	14	parsley	parsley	NN
12350	490	15	and	and	CC
12350	490	16	serve	serve	VB
12350	490	17	.	.	.
12350	491	1	GLOBE	GLOBE	NNP
12350	491	2	ARTICHOKE	ARTICHOKE	NNP
12350	491	3	OR	or	CC
12350	491	4	TURNIP	TURNIP	NNP
12350	491	5	SOUP	SOUP	NNP
12350	491	6	Heat	Heat	NNP
12350	491	7	two	two	CD
12350	491	8	tablespoons	tablespoon	NNS
12350	491	9	of	of	IN
12350	491	10	butter	butter	NN
12350	491	11	,	,	,
12350	491	12	add	add	VB
12350	491	13	one	one	CD
12350	491	14	and	and	CC
12350	491	15	one	one	CD
12350	491	16	-	-	HYPH
12350	491	17	half	half	NN
12350	491	18	pounds	pound	NNS
12350	491	19	of	of	IN
12350	491	20	sliced	slice	VBN
12350	491	21	turnips	turnip	NNS
12350	491	22	or	or	CC
12350	491	23	artichokes	artichoke	NNS
12350	491	24	and	and	CC
12350	491	25	stir	stir	VB
12350	491	26	them	-PRON-	PRP
12350	491	27	in	in	IN
12350	491	28	the	the	DT
12350	491	29	butter	butter	NN
12350	491	30	,	,	,
12350	491	31	add	add	VB
12350	491	32	one	one	CD
12350	491	33	tablespoon	tablespoon	NN
12350	491	34	of	of	IN
12350	491	35	flour	flour	NN
12350	491	36	,	,	,
12350	491	37	a	a	DT
12350	491	38	little	little	JJ
12350	491	39	salt	salt	NN
12350	491	40	,	,	,
12350	491	41	three	three	CD
12350	491	42	cups	cup	NNS
12350	491	43	of	of	IN
12350	491	44	hot	hot	JJ
12350	491	45	milk	milk	NN
12350	491	46	,	,	,
12350	491	47	three	three	CD
12350	491	48	cups	cup	NNS
12350	491	49	of	of	IN
12350	491	50	hot	hot	JJ
12350	491	51	water	water	NN
12350	491	52	,	,	,
12350	491	53	stirring	stir	VBG
12350	491	54	them	-PRON-	PRP
12350	491	55	in	in	RP
12350	491	56	slowly	slowly	RB
12350	491	57	.	.	.
12350	492	1	When	when	WRB
12350	492	2	the	the	DT
12350	492	3	vegetables	vegetable	NNS
12350	492	4	are	be	VBP
12350	492	5	done	do	VBN
12350	492	6	rub	rub	VB
12350	492	7	them	-PRON-	PRP
12350	492	8	through	through	IN
12350	492	9	a	a	DT
12350	492	10	sieve	sieve	NN
12350	492	11	,	,	,
12350	492	12	put	put	VB
12350	492	13	them	-PRON-	PRP
12350	492	14	back	back	RB
12350	492	15	in	in	IN
12350	492	16	the	the	DT
12350	492	17	saucepan	saucepan	NN
12350	492	18	,	,	,
12350	492	19	add	add	VB
12350	492	20	a	a	DT
12350	492	21	little	little	JJ
12350	492	22	sugar	sugar	NN
12350	492	23	and	and	CC
12350	492	24	more	more	JJR
12350	492	25	seasoning	seasoning	NN
12350	492	26	,	,	,
12350	492	27	if	if	IN
12350	492	28	required	require	VBN
12350	492	29	,	,	,
12350	492	30	and	and	CC
12350	492	31	heat	heat	VB
12350	492	32	thoroughly	thoroughly	RB
12350	492	33	.	.	.
12350	493	1	A	a	DT
12350	493	2	little	little	JJ
12350	493	3	cream	cream	NN
12350	493	4	or	or	CC
12350	493	5	butter	butter	NN
12350	493	6	may	may	MD
12350	493	7	be	be	VB
12350	493	8	put	put	VBN
12350	493	9	into	into	IN
12350	493	10	the	the	DT
12350	493	11	tureen	tureen	NN
12350	493	12	,	,	,
12350	493	13	and	and	CC
12350	493	14	the	the	DT
12350	493	15	soup	soup	NN
12350	493	16	stirred	stir	VBD
12350	493	17	into	into	IN
12350	493	18	it	-PRON-	PRP
12350	493	19	.	.	.
12350	494	1	SPINACH	SPINACH	NNP
12350	494	2	SOUP	SOUP	NNP
12350	494	3	Wash	Wash	NNP
12350	494	4	,	,	,
12350	494	5	pick	pick	VB
12350	494	6	over	over	RP
12350	494	7	and	and	CC
12350	494	8	cook	cook	VB
12350	494	9	two	two	CD
12350	494	10	quarts	quart	NNS
12350	494	11	of	of	IN
12350	494	12	spinach	spinach	NN
12350	494	13	for	for	IN
12350	494	14	twenty	twenty	CD
12350	494	15	minutes	minute	NNS
12350	494	16	;	;	:
12350	494	17	drain	drain	VBP
12350	494	18	,	,	,
12350	494	19	chop	chop	NN
12350	494	20	and	and	CC
12350	494	21	rub	rub	VB
12350	494	22	through	through	RP
12350	494	23	a	a	DT
12350	494	24	sieve	sieve	NN
12350	494	25	and	and	CC
12350	494	26	return	return	VB
12350	494	27	to	to	IN
12350	494	28	the	the	DT
12350	494	29	water	water	NN
12350	494	30	in	in	IN
12350	494	31	which	which	WDT
12350	494	32	it	-PRON-	PRP
12350	494	33	was	be	VBD
12350	494	34	cooked	cook	VBN
12350	494	35	,	,	,
12350	494	36	add	add	VB
12350	494	37	one	one	CD
12350	494	38	-	-	HYPH
12350	494	39	half	half	NN
12350	494	40	cup	cup	NN
12350	494	41	of	of	IN
12350	494	42	chopped	chopped	JJ
12350	494	43	onions	onion	NNS
12350	494	44	,	,	,
12350	494	45	cook	cook	VB
12350	494	46	until	until	IN
12350	494	47	thoroughly	thoroughly	RB
12350	494	48	done	do	VBN
12350	494	49	,	,	,
12350	494	50	thicken	thicken	VBN
12350	494	51	with	with	IN
12350	494	52	a	a	DT
12350	494	53	white	white	JJ
12350	494	54	sauce	sauce	NN
12350	494	55	made	make	VBN
12350	494	56	by	by	IN
12350	494	57	melting	melt	VBG
12350	494	58	two	two	CD
12350	494	59	tablespoons	tablespoon	NNS
12350	494	60	of	of	IN
12350	494	61	butter	butter	NN
12350	494	62	to	to	TO
12350	494	63	which	which	WDT
12350	494	64	is	be	VBZ
12350	494	65	added	add	VBN
12350	494	66	two	two	CD
12350	494	67	tablespoons	tablespoon	NNS
12350	494	68	of	of	IN
12350	494	69	flour	flour	NN
12350	494	70	;	;	:
12350	494	71	stir	stir	VB
12350	494	72	until	until	IN
12350	494	73	smooth	smooth	JJ
12350	494	74	,	,	,
12350	494	75	add	add	VB
12350	494	76	two	two	CD
12350	494	77	cups	cup	NNS
12350	494	78	of	of	IN
12350	494	79	milk	milk	NN
12350	494	80	;	;	,
12350	494	81	season	season	NN
12350	494	82	with	with	IN
12350	494	83	one	one	CD
12350	494	84	-	-	HYPH
12350	494	85	half	half	NN
12350	494	86	teaspoon	teaspoon	NN
12350	494	87	of	of	IN
12350	494	88	salt	salt	NN
12350	494	89	and	and	CC
12350	494	90	pepper	pepper	NN
12350	494	91	and	and	CC
12350	494	92	add	add	VB
12350	494	93	the	the	DT
12350	494	94	spinach	spinach	NN
12350	494	95	mixture	mixture	NN
12350	494	96	.	.	.
12350	495	1	CREAM	cream	NN
12350	495	2	OF	of	IN
12350	495	3	LETTUCE	LETTUCE	NNP
12350	495	4	SOUP	SOUP	NNP
12350	495	5	Proceed	Proceed	NNP
12350	495	6	as	as	IN
12350	495	7	with	with	IN
12350	495	8	spinach	spinach	NN
12350	495	9	,	,	,
12350	495	10	substituting	substitute	VBG
12350	495	11	lettuce	lettuce	NN
12350	495	12	for	for	IN
12350	495	13	spinach	spinach	NN
12350	495	14	.	.	.
12350	496	1	CREAM	cream	NN
12350	496	2	OF	of	IN
12350	496	3	TOMATO	TOMATO	NNP
12350	496	4	SOUP	SOUP	NNP
12350	496	5	Cook	Cook	NNP
12350	496	6	one	one	CD
12350	496	7	quart	quart	NN
12350	496	8	tomatoes	tomato	NNS
12350	496	9	(	(	-LRB-
12350	496	10	fresh	fresh	JJ
12350	496	11	or	or	CC
12350	496	12	canned	canned	JJ
12350	496	13	)	)	-RRB-
12350	496	14	with	with	IN
12350	496	15	one	one	CD
12350	496	16	pint	pint	NN
12350	496	17	water	water	NN
12350	496	18	until	until	IN
12350	496	19	done	do	VBN
12350	496	20	,	,	,
12350	496	21	and	and	CC
12350	496	22	strain	strain	VB
12350	496	23	through	through	IN
12350	496	24	a	a	DT
12350	496	25	sieve	sieve	NN
12350	496	26	.	.	.
12350	497	1	Meanwhile	meanwhile	RB
12350	497	2	melt	melt	VBP
12350	497	3	two	two	CD
12350	497	4	tablespoons	tablespoon	NNS
12350	497	5	of	of	IN
12350	497	6	butter	butter	NN
12350	497	7	,	,	,
12350	497	8	add	add	VB
12350	497	9	two	two	CD
12350	497	10	tablespoons	tablespoon	NNS
12350	497	11	of	of	IN
12350	497	12	flour	flour	NN
12350	497	13	,	,	,
12350	497	14	add	add	VB
12350	497	15	gradually	gradually	RB
12350	497	16	one	one	CD
12350	497	17	and	and	CC
12350	497	18	one	one	CD
12350	497	19	-	-	HYPH
12350	497	20	half	half	NN
12350	497	21	cups	cup	NNS
12350	497	22	of	of	IN
12350	497	23	milk	milk	NN
12350	497	24	(	(	-LRB-
12350	497	25	or	or	CC
12350	497	26	half	half	NN
12350	497	27	cream	cream	NN
12350	497	28	and	and	CC
12350	497	29	half	half	NN
12350	497	30	milk	milk	NN
12350	497	31	)	)	-RRB-
12350	497	32	,	,	,
12350	497	33	one	one	CD
12350	497	34	teaspoon	teaspoon	NN
12350	497	35	of	of	IN
12350	497	36	salt	salt	NN
12350	497	37	,	,	,
12350	497	38	one	one	CD
12350	497	39	teaspoon	teaspoon	NN
12350	497	40	of	of	IN
12350	497	41	sugar	sugar	NN
12350	497	42	,	,	,
12350	497	43	one	one	CD
12350	497	44	-	-	HYPH
12350	497	45	quarter	quarter	NN
12350	497	46	teaspoon	teaspoon	NN
12350	497	47	of	of	IN
12350	497	48	pepper	pepper	NN
12350	497	49	;	;	:
12350	497	50	add	add	VB
12350	497	51	a	a	DT
12350	497	52	little	little	JJ
12350	497	53	chopped	chop	VBN
12350	497	54	parsley	parsley	NN
12350	497	55	and	and	CC
12350	497	56	celery	celery	NN
12350	497	57	,	,	,
12350	497	58	and	and	CC
12350	497	59	let	let	VB
12350	497	60	this	this	DT
12350	497	61	boil	boil	VB
12350	497	62	for	for	IN
12350	497	63	fifteen	fifteen	CD
12350	497	64	minutes	minute	NNS
12350	497	65	.	.	.
12350	498	1	Just	just	RB
12350	498	2	before	before	RB
12350	498	3	ready	ready	JJ
12350	498	4	to	to	TO
12350	498	5	serve	serve	VB
12350	498	6	add	add	VB
12350	498	7	one	one	CD
12350	498	8	-	-	HYPH
12350	498	9	fourth	fourth	NN
12350	498	10	teaspoon	teaspoon	NN
12350	498	11	of	of	IN
12350	498	12	baking	baking	NN
12350	498	13	soda	soda	NN
12350	498	14	to	to	IN
12350	498	15	the	the	DT
12350	498	16	hot	hot	JJ
12350	498	17	strained	strained	JJ
12350	498	18	tomatoes	tomato	NNS
12350	498	19	,	,	,
12350	498	20	pour	pour	VBP
12350	498	21	gradually	gradually	RB
12350	498	22	into	into	IN
12350	498	23	the	the	DT
12350	498	24	cream	cream	NN
12350	498	25	sauce	sauce	NN
12350	498	26	stirring	stir	VBG
12350	498	27	constantly	constantly	RB
12350	498	28	and	and	CC
12350	498	29	serve	serve	VB
12350	498	30	at	at	IN
12350	498	31	once	once	RB
12350	498	32	.	.	.
12350	499	1	CREAM	cream	NN
12350	499	2	OF	of	IN
12350	499	3	LENTIL	LENTIL	NNP
12350	499	4	SOUP	SOUP	NNP
12350	499	5	Soak	Soak	NNP
12350	499	6	one	one	CD
12350	499	7	cup	cup	NN
12350	499	8	of	of	IN
12350	499	9	lentils	lentil	NNS
12350	499	10	over	over	IN
12350	499	11	night	night	NN
12350	499	12	.	.	.
12350	500	1	Drain	drain	VB
12350	500	2	and	and	CC
12350	500	3	boil	boil	VB
12350	500	4	slowly	slowly	RB
12350	500	5	for	for	IN
12350	500	6	one	one	CD
12350	500	7	hour	hour	NN
12350	500	8	in	in	IN
12350	500	9	water	water	NN
12350	500	10	containing	contain	VBG
12350	500	11	one	one	CD
12350	500	12	-	-	HYPH
12350	500	13	half	half	NN
12350	500	14	teaspoon	teaspoon	NN
12350	500	15	of	of	IN
12350	500	16	baking	baking	NN
12350	500	17	soda	soda	NN
12350	500	18	,	,	,
12350	500	19	drain	drain	VB
12350	500	20	and	and	CC
12350	500	21	boil	boil	VB
12350	500	22	again	again	RB
12350	500	23	very	very	RB
12350	500	24	gently	gently	RB
12350	500	25	in	in	IN
12350	500	26	fresh	fresh	JJ
12350	500	27	water	water	NN
12350	500	28	;	;	:
12350	500	29	when	when	WRB
12350	500	30	the	the	DT
12350	500	31	lentils	lentil	NNS
12350	500	32	are	be	VBP
12350	500	33	tender	tender	JJ
12350	500	34	drain	drain	NN
12350	500	35	off	off	RP
12350	500	36	most	most	JJS
12350	500	37	of	of	IN
12350	500	38	the	the	DT
12350	500	39	liquid	liquid	NN
12350	500	40	and	and	CC
12350	500	41	return	return	VB
12350	500	42	to	to	IN
12350	500	43	the	the	DT
12350	500	44	fire	fire	NN
12350	500	45	.	.	.
12350	501	1	Add	add	VB
12350	501	2	two	two	CD
12350	501	3	tablespoons	tablespoon	NNS
12350	501	4	of	of	IN
12350	501	5	butter	butter	NN
12350	501	6	,	,	,
12350	501	7	or	or	CC
12350	501	8	butter	butter	NN
12350	501	9	substitute	substitute	NN
12350	501	10	,	,	,
12350	501	11	two	two	CD
12350	501	12	teaspoons	teaspoon	NNS
12350	501	13	of	of	IN
12350	501	14	salt	salt	NN
12350	501	15	,	,	,
12350	501	16	and	and	CC
12350	501	17	one	one	CD
12350	501	18	-	-	HYPH
12350	501	19	half	half	NN
12350	501	20	teaspoon	teaspoon	NN
12350	501	21	of	of	IN
12350	501	22	sugar	sugar	NN
12350	501	23	.	.	.
12350	502	1	Bring	bring	VB
12350	502	2	three	three	CD
12350	502	3	cups	cup	NNS
12350	502	4	of	of	IN
12350	502	5	milk	milk	NN
12350	502	6	to	to	IN
12350	502	7	a	a	DT
12350	502	8	boil	boil	NN
12350	502	9	in	in	IN
12350	502	10	the	the	DT
12350	502	11	double	double	JJ
12350	502	12	-	-	HYPH
12350	502	13	boiler	boiler	NN
12350	502	14	.	.	.
12350	503	1	Just	just	RB
12350	503	2	before	before	IN
12350	503	3	serving	serve	VBG
12350	503	4	mash	mash	NN
12350	503	5	the	the	DT
12350	503	6	lentils	lentil	NNS
12350	503	7	through	through	IN
12350	503	8	a	a	DT
12350	503	9	strainer	strainer	NN
12350	503	10	directly	directly	RB
12350	503	11	into	into	IN
12350	503	12	the	the	DT
12350	503	13	milk	milk	NN
12350	503	14	.	.	.
12350	504	1	Serve	serve	VB
12350	504	2	in	in	IN
12350	504	3	cups	cup	NNS
12350	504	4	and	and	CC
12350	504	5	pass	pass	VB
12350	504	6	croutons	crouton	NNS
12350	504	7	with	with	IN
12350	504	8	the	the	DT
12350	504	9	soup	soup	NN
12350	504	10	.	.	.
12350	505	1	ONION	ONION	NNP
12350	505	2	SOUP	SOUP	NNP
12350	505	3	Slice	Slice	NNP
12350	505	4	two	two	CD
12350	505	5	or	or	CC
12350	505	6	three	three	CD
12350	505	7	large	large	JJ
12350	505	8	onions	onion	NNS
12350	505	9	;	;	:
12350	505	10	fry	fry	VB
12350	505	11	them	-PRON-	PRP
12350	505	12	in	in	IN
12350	505	13	a	a	DT
12350	505	14	tablespoon	tablespoon	NN
12350	505	15	of	of	IN
12350	505	16	butter	butter	NN
12350	505	17	until	until	IN
12350	505	18	they	-PRON-	PRP
12350	505	19	are	be	VBP
12350	505	20	soft	soft	JJ
12350	505	21	and	and	CC
12350	505	22	red	red	JJ
12350	505	23	,	,	,
12350	505	24	then	then	RB
12350	505	25	add	add	VB
12350	505	26	three	three	CD
12350	505	27	tablespoons	tablespoon	NNS
12350	505	28	of	of	IN
12350	505	29	flour	flour	NN
12350	505	30	and	and	CC
12350	505	31	stir	stir	VB
12350	505	32	until	until	IN
12350	505	33	it	-PRON-	PRP
12350	505	34	is	be	VBZ
12350	505	35	a	a	DT
12350	505	36	little	little	RB
12350	505	37	cooked	cooked	JJ
12350	505	38	.	.	.
12350	506	1	To	to	IN
12350	506	2	this	this	DT
12350	506	3	add	add	VB
12350	506	4	slowly	slowly	RB
12350	506	5	a	a	DT
12350	506	6	pint	pint	NN
12350	506	7	of	of	IN
12350	506	8	boiling	boil	VBG
12350	506	9	water	water	NN
12350	506	10	,	,	,
12350	506	11	stirring	stir	VBG
12350	506	12	all	all	PDT
12350	506	13	the	the	DT
12350	506	14	time	time	NN
12350	506	15	,	,	,
12350	506	16	so	so	RB
12350	506	17	it	-PRON-	PRP
12350	506	18	will	will	MD
12350	506	19	be	be	VB
12350	506	20	smooth	smooth	JJ
12350	506	21	.	.	.
12350	507	1	Boil	Boil	NNP
12350	507	2	and	and	CC
12350	507	3	mash	mash	NN
12350	507	4	three	three	CD
12350	507	5	good	good	JJ
12350	507	6	-	-	HYPH
12350	507	7	sized	sized	JJ
12350	507	8	potatoes	potato	NNS
12350	507	9	.	.	.
12350	508	1	Add	add	VB
12350	508	2	to	to	IN
12350	508	3	them	-PRON-	PRP
12350	508	4	slowly	slowly	RB
12350	508	5	a	a	DT
12350	508	6	quart	quart	NN
12350	508	7	of	of	IN
12350	508	8	scalded	scald	VBN
12350	508	9	milk	milk	NN
12350	508	10	,	,	,
12350	508	11	stirring	stir	VBG
12350	508	12	well	well	RB
12350	508	13	so	so	IN
12350	508	14	it	-PRON-	PRP
12350	508	15	will	will	MD
12350	508	16	be	be	VB
12350	508	17	smooth	smooth	JJ
12350	508	18	.	.	.
12350	509	1	Add	add	VB
12350	509	2	the	the	DT
12350	509	3	potato	potato	NN
12350	509	4	and	and	CC
12350	509	5	milk	milk	NN
12350	509	6	mixture	mixture	NN
12350	509	7	to	to	IN
12350	509	8	the	the	DT
12350	509	9	onion	onion	NN
12350	509	10	mixture	mixture	NN
12350	509	11	.	.	.
12350	510	1	Season	season	NN
12350	510	2	with	with	IN
12350	510	3	salt	salt	NN
12350	510	4	and	and	CC
12350	510	5	pepper	pepper	NN
12350	510	6	.	.	.
12350	511	1	Let	let	VB
12350	511	2	it	-PRON-	PRP
12350	511	3	get	get	VB
12350	511	4	very	very	RB
12350	511	5	hot	hot	JJ
12350	511	6	,	,	,
12350	511	7	and	and	CC
12350	511	8	pass	pass	VB
12350	511	9	it	-PRON-	PRP
12350	511	10	through	through	IN
12350	511	11	a	a	DT
12350	511	12	strainer	strainer	NN
12350	511	13	into	into	IN
12350	511	14	the	the	DT
12350	511	15	tureen	tureen	NN
12350	511	16	.	.	.
12350	512	1	Sprinkle	sprinkle	VB
12350	512	2	over	over	IN
12350	512	3	the	the	DT
12350	512	4	top	top	NN
12350	512	5	a	a	DT
12350	512	6	little	little	JJ
12350	512	7	parsley	parsley	NN
12350	512	8	chopped	chop	VBN
12350	512	9	very	very	RB
12350	512	10	fine	fine	JJ
12350	512	11	,	,	,
12350	512	12	and	and	CC
12350	512	13	a	a	DT
12350	512	14	few	few	JJ
12350	512	15	croutons	crouton	NNS
12350	512	16	.	.	.
12350	513	1	CREAM	cream	NN
12350	513	2	WINE	WINE	NNP
12350	513	3	SOUP	SOUP	NNP
12350	513	4	Put	put	VB
12350	513	5	one	one	CD
12350	513	6	cup	cup	NN
12350	513	7	of	of	IN
12350	513	8	white	white	JJ
12350	513	9	wine	wine	NN
12350	513	10	and	and	CC
12350	513	11	one	one	CD
12350	513	12	-	-	HYPH
12350	513	13	half	half	NN
12350	513	14	cup	cup	NN
12350	513	15	of	of	IN
12350	513	16	cold	cold	JJ
12350	513	17	water	water	NN
12350	513	18	on	on	RB
12350	513	19	to	to	TO
12350	513	20	boil	boil	VB
12350	513	21	,	,	,
12350	513	22	add	add	VB
12350	513	23	a	a	DT
12350	513	24	few	few	JJ
12350	513	25	pieces	piece	NNS
12350	513	26	of	of	IN
12350	513	27	stick	stick	NNP
12350	513	28	cinnamon	cinnamon	NNP
12350	513	29	and	and	CC
12350	513	30	seven	seven	CD
12350	513	31	lumps	lump	NNS
12350	513	32	of	of	IN
12350	513	33	cut	cut	NN
12350	513	34	loaf	loaf	NN
12350	513	35	sugar	sugar	NN
12350	513	36	;	;	:
12350	513	37	while	while	IN
12350	513	38	boiling	boil	VBG
12350	513	39	scald	scald	NNP
12350	513	40	a	a	DT
12350	513	41	cup	cup	NN
12350	513	42	of	of	IN
12350	513	43	sweet	sweet	JJ
12350	513	44	cream	cream	NN
12350	513	45	in	in	IN
12350	513	46	double	double	JJ
12350	513	47	boiler	boiler	NN
12350	513	48	.	.	.
12350	514	1	Have	have	VBP
12350	514	2	ready	ready	JJ
12350	514	3	the	the	DT
12350	514	4	well	well	RB
12350	514	5	-	-	HYPH
12350	514	6	beaten	beat	VBN
12350	514	7	yolks	yolk	NNS
12350	514	8	of	of	IN
12350	514	9	two	two	CD
12350	514	10	eggs	egg	NNS
12350	514	11	,	,	,
12350	514	12	pour	pour	VBP
12350	514	13	over	over	IN
12350	514	14	this	this	DT
12350	514	15	the	the	DT
12350	514	16	hot	hot	JJ
12350	514	17	cream	cream	NN
12350	514	18	,	,	,
12350	514	19	stirring	stir	VBG
12350	514	20	all	all	PDT
12350	514	21	the	the	DT
12350	514	22	time	time	NN
12350	514	23	,	,	,
12350	514	24	then	then	RB
12350	514	25	pour	pour	VB
12350	514	26	in	in	IN
12350	514	27	the	the	DT
12350	514	28	boiling	boiling	NN
12350	514	29	wine	wine	NN
12350	514	30	,	,	,
12350	514	31	being	be	VBG
12350	514	32	careful	careful	JJ
12350	514	33	to	to	TO
12350	514	34	stir	stir	VB
12350	514	35	well	well	RB
12350	514	36	or	or	CC
12350	514	37	it	-PRON-	PRP
12350	514	38	will	will	MD
12350	514	39	curdle	curdle	VB
12350	514	40	.	.	.
12350	515	1	Very	very	RB
12350	515	2	nice	nice	JJ
12350	515	3	for	for	IN
12350	515	4	invalids	invalid	NNS
12350	515	5	.	.	.
12350	516	1	Can	Can	MD
12350	516	2	be	be	VB
12350	516	3	eaten	eat	VBN
12350	516	4	hot	hot	JJ
12350	516	5	or	or	CC
12350	516	6	cold	cold	JJ
12350	516	7	.	.	.
12350	517	1	VEGETABLE	VEGETABLE	NNP
12350	517	2	SOUP	SOUP	NNP
12350	517	3	(	(	-LRB-
12350	517	4	MILCHIG	MILCHIG	NNP
12350	517	5	)	)	-RRB-
12350	517	6	Brown	Brown	NNP
12350	517	7	one	one	CD
12350	517	8	-	-	HYPH
12350	517	9	half	half	NN
12350	517	10	cup	cup	NN
12350	517	11	of	of	IN
12350	517	12	chopped	chopped	JJ
12350	517	13	onion	onion	NN
12350	517	14	in	in	IN
12350	517	15	one	one	CD
12350	517	16	tablespoon	tablespoon	NN
12350	517	17	of	of	IN
12350	517	18	butter	butter	NN
12350	517	19	,	,	,
12350	517	20	add	add	VB
12350	517	21	one	one	CD
12350	517	22	and	and	CC
12350	517	23	a	a	DT
12350	517	24	half	half	NN
12350	517	25	quarts	quart	NNS
12350	517	26	of	of	IN
12350	517	27	boiling	boiling	NN
12350	517	28	water	water	NN
12350	517	29	,	,	,
12350	517	30	two	two	CD
12350	517	31	cups	cup	NNS
12350	517	32	of	of	IN
12350	517	33	shredded	shred	VBN
12350	517	34	cabbage	cabbage	NN
12350	517	35	one	one	CD
12350	517	36	-	-	HYPH
12350	517	37	half	half	NN
12350	517	38	cup	cup	NN
12350	517	39	of	of	IN
12350	517	40	chopped	chop	VBN
12350	517	41	carrot	carrot	NNP
12350	517	42	,	,	,
12350	517	43	one	one	CD
12350	517	44	leek	leek	NN
12350	517	45	,	,	,
12350	517	46	one	one	CD
12350	517	47	tablespoon	tablespoon	NN
12350	517	48	of	of	IN
12350	517	49	chopped	chop	VBN
12350	517	50	peppers	pepper	NNS
12350	517	51	,	,	,
12350	517	52	one	one	CD
12350	517	53	tablespoon	tablespoon	NN
12350	517	54	of	of	IN
12350	517	55	chopped	chop	VBN
12350	517	56	celery	celery	NN
12350	517	57	.	.	.
12350	518	1	Boil	Boil	NNP
12350	518	2	rapidly	rapidly	RB
12350	518	3	for	for	IN
12350	518	4	ten	ten	CD
12350	518	5	minutes	minute	NNS
12350	518	6	,	,	,
12350	518	7	then	then	RB
12350	518	8	gently	gently	RB
12350	518	9	for	for	IN
12350	518	10	one	one	CD
12350	518	11	hour	hour	NN
12350	518	12	.	.	.
12350	519	1	Add	add	VB
12350	519	2	one	one	CD
12350	519	3	medium	medium	JJ
12350	519	4	-	-	HYPH
12350	519	5	sized	sized	JJ
12350	519	6	potato	potato	NN
12350	519	7	diced	dice	VBN
12350	519	8	and	and	CC
12350	519	9	a	a	DT
12350	519	10	tomato	tomato	NN
12350	519	11	,	,	,
12350	519	12	one	one	CD
12350	519	13	and	and	CC
12350	519	14	a	a	DT
12350	519	15	half	half	NN
12350	519	16	teaspoons	teaspoon	NNS
12350	519	17	of	of	IN
12350	519	18	salt	salt	NN
12350	519	19	and	and	CC
12350	519	20	one	one	CD
12350	519	21	-	-	HYPH
12350	519	22	quarter	quarter	NN
12350	519	23	teaspoon	teaspoon	NN
12350	519	24	of	of	IN
12350	519	25	pepper	pepper	NN
12350	519	26	,	,	,
12350	519	27	a	a	DT
12350	519	28	pinch	pinch	NN
12350	519	29	of	of	IN
12350	519	30	paprika	paprika	NNS
12350	519	31	and	and	CC
12350	519	32	thyme	thyme	NNS
12350	519	33	.	.	.
12350	520	1	Cook	cook	VB
12350	520	2	one	one	CD
12350	520	3	hour	hour	NN
12350	520	4	longer	long	RBR
12350	520	5	.	.	.
12350	521	1	Have	have	VBP
12350	521	2	the	the	DT
12350	521	3	cover	cover	NN
12350	521	4	partially	partially	RB
12350	521	5	off	off	IN
12350	521	6	the	the	DT
12350	521	7	kettle	kettle	NN
12350	521	8	during	during	IN
12350	521	9	the	the	DT
12350	521	10	entire	entire	JJ
12350	521	11	time	time	NN
12350	521	12	.	.	.
12350	522	1	Ten	ten	CD
12350	522	2	minutes	minute	NNS
12350	522	3	before	before	IN
12350	522	4	serving	serve	VBG
12350	522	5	thicken	thicken	NN
12350	522	6	with	with	IN
12350	522	7	two	two	CD
12350	522	8	tablespoons	tablespoon	NNS
12350	522	9	of	of	IN
12350	522	10	flour	flour	NN
12350	522	11	mixed	mix	VBN
12350	522	12	with	with	IN
12350	522	13	one	one	CD
12350	522	14	-	-	HYPH
12350	522	15	fourth	fourth	NN
12350	522	16	cup	cup	NN
12350	522	17	of	of	IN
12350	522	18	cold	cold	JJ
12350	522	19	milk	milk	NN
12350	522	20	.	.	.
12350	523	1	BRAUNE	BRAUNE	NNP
12350	523	2	MEHLSUPPE	MEHLSUPPE	NNP
12350	523	3	(	(	-LRB-
12350	523	4	BROWN	BROWN	NNP
12350	523	5	FLOUR	FLOUR	NNP
12350	523	6	SOUP	SOUP	NNP
12350	523	7	)	)	-RRB-
12350	523	8	,	,	,
12350	523	9	No	no	UH
12350	523	10	.	.	.
12350	524	1	1	1	LS
12350	524	2	Heat	heat	NN
12350	524	3	a	a	DT
12350	524	4	spoon	spoon	NN
12350	524	5	of	of	IN
12350	524	6	butter	butter	NN
12350	524	7	in	in	IN
12350	524	8	a	a	DT
12350	524	9	spider	spider	NN
12350	524	10	,	,	,
12350	524	11	add	add	VB
12350	524	12	a	a	DT
12350	524	13	spoon	spoon	NN
12350	524	14	of	of	IN
12350	524	15	flour	flour	NN
12350	524	16	,	,	,
12350	524	17	stir	stir	VB
12350	524	18	briskly	briskly	RB
12350	524	19	,	,	,
12350	524	20	but	but	CC
12350	524	21	do	do	VBP
12350	524	22	not	not	RB
12350	524	23	let	let	VB
12350	524	24	it	-PRON-	PRP
12350	524	25	get	get	VB
12350	524	26	black	black	JJ
12350	524	27	;	;	:
12350	524	28	pour	pour	VB
12350	524	29	boiling	boil	VBG
12350	524	30	water	water	NN
12350	524	31	over	over	IN
12350	524	32	it	-PRON-	PRP
12350	524	33	,	,	,
12350	524	34	add	add	VB
12350	524	35	salt	salt	NN
12350	524	36	and	and	CC
12350	524	37	caraway	caraway	JJ
12350	524	38	seeds	seed	NNS
12350	524	39	.	.	.
12350	525	1	BROWN	BROWN	NNP
12350	525	2	FLOUR	FLOUR	NNP
12350	525	3	SOUP	SOUP	NNP
12350	525	4	,	,	,
12350	525	5	No	no	UH
12350	525	6	.	.	.
12350	526	1	2	2	LS
12350	526	2	Heat	heat	NN
12350	526	3	two	two	CD
12350	526	4	tablespoons	tablespoon	NNS
12350	526	5	of	of	IN
12350	526	6	fresh	fresh	JJ
12350	526	7	butter	butter	NN
12350	526	8	in	in	IN
12350	526	9	a	a	DT
12350	526	10	spider	spider	NN
12350	526	11	,	,	,
12350	526	12	add	add	VB
12350	526	13	four	four	CD
12350	526	14	tablespoons	tablespoon	NNS
12350	526	15	of	of	IN
12350	526	16	flour	flour	NN
12350	526	17	to	to	IN
12350	526	18	it	-PRON-	PRP
12350	526	19	and	and	CC
12350	526	20	brown	brown	JJ
12350	526	21	to	to	IN
12350	526	22	light	light	JJ
12350	526	23	golden	golden	NNP
12350	526	24	brown	brown	NNP
12350	526	25	,	,	,
12350	526	26	then	then	RB
12350	526	27	add	add	VB
12350	526	28	one	one	CD
12350	526	29	quart	quart	NN
12350	526	30	water	water	NN
12350	526	31	,	,	,
12350	526	32	stirring	stir	VBG
12350	526	33	constantly	constantly	RB
12350	526	34	.	.	.
12350	527	1	Season	season	NN
12350	527	2	with	with	IN
12350	527	3	salt	salt	NN
12350	527	4	and	and	CC
12350	527	5	pepper	pepper	NN
12350	527	6	and	and	CC
12350	527	7	a	a	DT
12350	527	8	little	little	JJ
12350	527	9	nutmeg	nutmeg	NN
12350	527	10	.	.	.
12350	528	1	Add	add	VB
12350	528	2	one	one	CD
12350	528	3	pint	pint	NN
12350	528	4	of	of	IN
12350	528	5	milk	milk	NN
12350	528	6	,	,	,
12350	528	7	let	let	VB
12350	528	8	boil	boil	VB
12350	528	9	up	up	RP
12350	528	10	once	once	RB
12350	528	11	or	or	CC
12350	528	12	twice	twice	RB
12350	528	13	and	and	CC
12350	528	14	serve	serve	VB
12350	528	15	at	at	IN
12350	528	16	once	once	RB
12350	528	17	.	.	.
12350	529	1	BEER	BEER	NNP
12350	529	2	SOUP	SOUP	NNP
12350	529	3	To	to	IN
12350	529	4	one	one	CD
12350	529	5	pint	pint	NN
12350	529	6	of	of	IN
12350	529	7	beer	beer	NN
12350	529	8	add	add	VB
12350	529	9	one	one	CD
12350	529	10	cup	cup	NN
12350	529	11	of	of	IN
12350	529	12	water	water	NN
12350	529	13	,	,	,
12350	529	14	let	let	VB
12350	529	15	come	come	VB
12350	529	16	to	to	IN
12350	529	17	a	a	DT
12350	529	18	boil	boil	NN
12350	529	19	,	,	,
12350	529	20	season	season	NN
12350	529	21	with	with	IN
12350	529	22	salt	salt	NN
12350	529	23	and	and	CC
12350	529	24	cinnamon	cinnamon	NN
12350	529	25	if	if	IN
12350	529	26	desired	desire	VBN
12350	529	27	.	.	.
12350	530	1	Beat	beat	VB
12350	530	2	two	two	CD
12350	530	3	egg	egg	NN
12350	530	4	yolks	yolk	NNS
12350	530	5	well	well	RB
12350	530	6	with	with	IN
12350	530	7	a	a	DT
12350	530	8	little	little	JJ
12350	530	9	sugar	sugar	NN
12350	530	10	and	and	CC
12350	530	11	flour	flour	NN
12350	530	12	mixed	mix	VBN
12350	530	13	,	,	,
12350	530	14	add	add	VB
12350	530	15	one	one	CD
12350	530	16	cup	cup	NN
12350	530	17	of	of	IN
12350	530	18	milk	milk	NN
12350	530	19	,	,	,
12350	530	20	stir	stir	VB
12350	530	21	until	until	IN
12350	530	22	smooth	smooth	JJ
12350	530	23	,	,	,
12350	530	24	stir	stir	VB
12350	530	25	all	all	DT
12350	530	26	together	together	RB
12350	530	27	in	in	IN
12350	530	28	the	the	DT
12350	530	29	hot	hot	JJ
12350	530	30	beer	beer	NN
12350	530	31	mixture	mixture	NN
12350	530	32	,	,	,
12350	530	33	let	let	VBD
12350	530	34	come	come	VB
12350	530	35	almost	almost	RB
12350	530	36	to	to	IN
12350	530	37	the	the	DT
12350	530	38	boiling	boiling	NN
12350	530	39	point	point	NN
12350	530	40	,	,	,
12350	530	41	fold	fold	VB
12350	530	42	in	in	IN
12350	530	43	the	the	DT
12350	530	44	beaten	beat	VBN
12350	530	45	whites	white	NNS
12350	530	46	of	of	IN
12350	530	47	the	the	DT
12350	530	48	two	two	CD
12350	530	49	eggs	egg	NNS
12350	530	50	and	and	CC
12350	530	51	serve	serve	VB
12350	530	52	at	at	IN
12350	530	53	once	once	RB
12350	530	54	with	with	IN
12350	530	55	croutons	crouton	NNS
12350	530	56	.	.	.
12350	531	1	If	if	IN
12350	531	2	desired	desire	VBN
12350	531	3	for	for	IN
12350	531	4	a	a	DT
12350	531	5	meat	meat	NN
12350	531	6	meal	meal	NN
12350	531	7	equal	equal	JJ
12350	531	8	parts	part	NNS
12350	531	9	of	of	IN
12350	531	10	water	water	NN
12350	531	11	and	and	CC
12350	531	12	beer	beer	NN
12350	531	13	may	may	MD
12350	531	14	be	be	VB
12350	531	15	used	use	VBN
12350	531	16	instead	instead	RB
12350	531	17	of	of	IN
12350	531	18	milk	milk	NN
12350	531	19	.	.	.
12350	532	1	SOUR	SOUR	NNP
12350	532	2	MILK	MILK	NNP
12350	532	3	SOUP	SOUP	NNP
12350	532	4	Let	let	VBP
12350	532	5	the	the	DT
12350	532	6	milk	milk	NN
12350	532	7	stand	stand	VB
12350	532	8	until	until	IN
12350	532	9	it	-PRON-	PRP
12350	532	10	jellies	jelly	VBZ
12350	532	11	,	,	,
12350	532	12	but	but	CC
12350	532	13	does	do	VBZ
12350	532	14	not	not	RB
12350	532	15	separate	separate	VB
12350	532	16	.	.	.
12350	533	1	Put	put	VB
12350	533	2	it	-PRON-	PRP
12350	533	3	into	into	IN
12350	533	4	a	a	DT
12350	533	5	saucepan	saucepan	NN
12350	533	6	and	and	CC
12350	533	7	let	let	VB
12350	533	8	simmer	simmer	NN
12350	533	9	one	one	CD
12350	533	10	minute	minute	NN
12350	533	11	.	.	.
12350	534	1	Then	then	RB
12350	534	2	thicken	thicken	VB
12350	534	3	with	with	IN
12350	534	4	two	two	CD
12350	534	5	generous	generous	JJ
12350	534	6	tablespoons	tablespoon	NNS
12350	534	7	of	of	IN
12350	534	8	flour	flour	NN
12350	534	9	;	;	:
12350	534	10	blend	blend	NN
12350	534	11	to	to	IN
12350	534	12	a	a	DT
12350	534	13	smooth	smooth	JJ
12350	534	14	paste	paste	NN
12350	534	15	with	with	IN
12350	534	16	butter	butter	NN
12350	534	17	.	.	.
12350	535	1	Strain	strain	VB
12350	535	2	through	through	IN
12350	535	3	a	a	DT
12350	535	4	fine	fine	JJ
12350	535	5	sieve	sieve	NN
12350	535	6	and	and	CC
12350	535	7	serve	serve	VB
12350	535	8	in	in	IN
12350	535	9	cups	cup	NNS
12350	535	10	or	or	CC
12350	535	11	soup	soup	NN
12350	535	12	plates	plate	NNS
12350	535	13	and	and	CC
12350	535	14	sprinkle	sprinkle	VB
12350	535	15	the	the	DT
12350	535	16	top	top	NN
12350	535	17	with	with	IN
12350	535	18	maple	maple	NN
12350	535	19	sugar	sugar	NN
12350	535	20	.	.	.
12350	536	1	POTATO	POTATO	NNP
12350	536	2	SOUP	SOUP	NNP
12350	536	3	Boil	Boil	NNP
12350	536	4	and	and	CC
12350	536	5	mash	mash	NN
12350	536	6	three	three	CD
12350	536	7	or	or	CC
12350	536	8	four	four	CD
12350	536	9	potatoes	potato	NNS
12350	536	10	,	,	,
12350	536	11	one	one	CD
12350	536	12	tablespoon	tablespoon	NN
12350	536	13	of	of	IN
12350	536	14	butter	butter	NN
12350	536	15	,	,	,
12350	536	16	one	one	CD
12350	536	17	-	-	HYPH
12350	536	18	half	half	NN
12350	536	19	tablespoon	tablespoon	NN
12350	536	20	of	of	IN
12350	536	21	flour	flour	NN
12350	536	22	,	,	,
12350	536	23	and	and	CC
12350	536	24	one	one	CD
12350	536	25	teaspoon	teaspoon	NN
12350	536	26	of	of	IN
12350	536	27	chopped	chop	VBN
12350	536	28	onion	onion	NN
12350	536	29	,	,	,
12350	536	30	letting	let	VBG
12350	536	31	the	the	DT
12350	536	32	onion	onion	NN
12350	536	33	cook	cook	NN
12350	536	34	in	in	IN
12350	536	35	the	the	DT
12350	536	36	butter	butter	NN
12350	536	37	a	a	DT
12350	536	38	few	few	JJ
12350	536	39	minutes	minute	NNS
12350	536	40	before	before	IN
12350	536	41	adding	add	VBG
12350	536	42	the	the	DT
12350	536	43	flour	flour	NN
12350	536	44	.	.	.
12350	537	1	When	when	WRB
12350	537	2	this	this	DT
12350	537	3	is	be	VBZ
12350	537	4	cooked	cook	VBN
12350	537	5	add	add	NN
12350	537	6	to	to	IN
12350	537	7	it	-PRON-	PRP
12350	537	8	a	a	DT
12350	537	9	pint	pint	NN
12350	537	10	of	of	IN
12350	537	11	milk	milk	NN
12350	537	12	,	,	,
12350	537	13	making	make	VBG
12350	537	14	a	a	DT
12350	537	15	thin	thin	JJ
12350	537	16	,	,	,
12350	537	17	white	white	JJ
12350	537	18	sauce	sauce	NN
12350	537	19	.	.	.
12350	538	1	Add	add	VB
12350	538	2	this	this	DT
12350	538	3	to	to	IN
12350	538	4	the	the	DT
12350	538	5	mashed	mashed	JJ
12350	538	6	potato	potato	NN
12350	538	7	and	and	CC
12350	538	8	pass	pass	VB
12350	538	9	the	the	DT
12350	538	10	whole	whole	NN
12350	538	11	through	through	IN
12350	538	12	a	a	DT
12350	538	13	strainer	strainer	NN
12350	538	14	.	.	.
12350	539	1	Return	return	VB
12350	539	2	it	-PRON-	PRP
12350	539	3	to	to	IN
12350	539	4	the	the	DT
12350	539	5	fire	fire	NN
12350	539	6	for	for	IN
12350	539	7	a	a	DT
12350	539	8	few	few	JJ
12350	539	9	minutes	minute	NNS
12350	539	10	to	to	TO
12350	539	11	heat	heat	VB
12350	539	12	and	and	CC
12350	539	13	blend	blend	VB
12350	539	14	it	-PRON-	PRP
12350	539	15	.	.	.
12350	540	1	Season	season	VB
12350	540	2	it	-PRON-	PRP
12350	540	3	with	with	IN
12350	540	4	salt	salt	NN
12350	540	5	and	and	CC
12350	540	6	pepper	pepper	NN
12350	540	7	.	.	.
12350	541	1	Sprinkle	sprinkle	VB
12350	541	2	on	on	IN
12350	541	3	the	the	DT
12350	541	4	soup	soup	NN
12350	541	5	chopped	chop	VBD
12350	541	6	parsley	parsley	NN
12350	541	7	and	and	CC
12350	541	8	a	a	DT
12350	541	9	few	few	JJ
12350	541	10	croutons	crouton	NNS
12350	541	11	.	.	.
12350	542	1	*	*	NFP
12350	542	2	For	for	IN
12350	542	3	Fleischig	Fleischig	NNP
12350	542	4	Soup	Soup	NNP
12350	542	5	.	.	.
12350	543	1	*	*	NFP
12350	543	2	--This	--this	NN
12350	543	3	soup	soup	NN
12350	543	4	may	may	MD
12350	543	5	be	be	VB
12350	543	6	made	make	VBN
12350	543	7	with	with	IN
12350	543	8	fat	fat	NN
12350	543	9	instead	instead	RB
12350	543	10	of	of	IN
12350	543	11	butter	butter	NN
12350	543	12	,	,	,
12350	543	13	and	and	CC
12350	543	14	the	the	DT
12350	543	15	water	water	NN
12350	543	16	in	in	IN
12350	543	17	which	which	WDT
12350	543	18	the	the	DT
12350	543	19	potatoes	potato	NNS
12350	543	20	have	have	VBP
12350	543	21	been	be	VBN
12350	543	22	boiled	boil	VBN
12350	543	23	may	may	MD
12350	543	24	be	be	VB
12350	543	25	used	use	VBN
12350	543	26	instead	instead	RB
12350	543	27	of	of	IN
12350	543	28	the	the	DT
12350	543	29	milk	milk	NN
12350	543	30	;	;	:
12350	543	31	any	any	DT
12350	543	32	left	left	JJ
12350	543	33	-	-	HYPH
12350	543	34	over	over	RP
12350	543	35	meat	meat	NN
12350	543	36	gravy	gravy	NN
12350	543	37	will	will	MD
12350	543	38	give	give	VB
12350	543	39	the	the	DT
12350	543	40	soup	soup	NN
12350	543	41	a	a	DT
12350	543	42	rich	rich	JJ
12350	543	43	flavor	flavor	NN
12350	543	44	.	.	.
12350	544	1	GREEN	green	JJ
12350	544	2	PEA	pea	NN
12350	544	3	PURÉE	PURÉE	VBD
12350	544	4	Cook	Cook	NNP
12350	544	5	one	one	CD
12350	544	6	quart	quart	NN
12350	544	7	of	of	IN
12350	544	8	green	green	JJ
12350	544	9	peas	pea	NNS
12350	544	10	until	until	IN
12350	544	11	very	very	RB
12350	544	12	tender	tender	NN
12350	544	13	.	.	.
12350	545	1	Then	then	RB
12350	545	2	mash	mash	NN
12350	545	3	through	through	IN
12350	545	4	colander	colander	NN
12350	545	5	.	.	.
12350	546	1	To	to	IN
12350	546	2	this	this	DT
12350	546	3	amount	amount	NN
12350	546	4	heat	heat	NN
12350	546	5	one	one	CD
12350	546	6	quart	quart	NN
12350	546	7	of	of	IN
12350	546	8	milk	milk	NN
12350	546	9	in	in	IN
12350	546	10	double	double	JJ
12350	546	11	boiler	boiler	NN
12350	546	12	.	.	.
12350	547	1	Add	add	VB
12350	547	2	butter	butter	NN
12350	547	3	,	,	,
12350	547	4	salt	salt	NN
12350	547	5	and	and	CC
12350	547	6	pepper	pepper	NN
12350	547	7	to	to	TO
12350	547	8	taste	taste	VB
12350	547	9	,	,	,
12350	547	10	and	and	CC
12350	547	11	last	last	VB
12350	547	12	the	the	DT
12350	547	13	mashed	mash	VBN
12350	547	14	green	green	JJ
12350	547	15	peas	pea	NNS
12350	547	16	.	.	.
12350	548	1	LEEK	LEEK	NNP
12350	548	2	SOUP	SOUP	NNP
12350	548	3	Put	put	VBP
12350	548	4	a	a	DT
12350	548	5	small	small	JJ
12350	548	6	piece	piece	NN
12350	548	7	of	of	IN
12350	548	8	butter	butter	NN
12350	548	9	in	in	IN
12350	548	10	saucepan	saucepan	NN
12350	548	11	and	and	CC
12350	548	12	then	then	RB
12350	548	13	six	six	CD
12350	548	14	or	or	CC
12350	548	15	eight	eight	CD
12350	548	16	leeks	leek	NNS
12350	548	17	cut	cut	VBN
12350	548	18	in	in	IN
12350	548	19	small	small	JJ
12350	548	20	pieces	piece	NNS
12350	548	21	.	.	.
12350	549	1	Keep	keep	VB
12350	549	2	turning	turn	VBG
12350	549	3	for	for	IN
12350	549	4	about	about	RB
12350	549	5	five	five	CD
12350	549	6	minutes	minute	NNS
12350	549	7	so	so	IN
12350	549	8	they	-PRON-	PRP
12350	549	9	will	will	MD
12350	549	10	get	get	VB
12350	549	11	brown	brown	JJ
12350	549	12	;	;	:
12350	549	13	add	add	VB
12350	549	14	water	water	NN
12350	549	15	for	for	IN
12350	549	16	amount	amount	NN
12350	549	17	desired	desire	VBN
12350	549	18	;	;	:
12350	549	19	season	season	NN
12350	549	20	with	with	IN
12350	549	21	salt	salt	NN
12350	549	22	and	and	CC
12350	549	23	pepper	pepper	NN
12350	549	24	and	and	CC
12350	549	25	put	put	VBN
12350	549	26	in	in	IN
12350	549	27	piece	piece	NN
12350	549	28	of	of	IN
12350	549	29	stale	stale	JJ
12350	549	30	bread	bread	NN
12350	549	31	.	.	.
12350	550	1	Strain	strain	VB
12350	550	2	through	through	IN
12350	550	3	the	the	DT
12350	550	4	strainer	strainer	NN
12350	550	5	.	.	.
12350	551	1	Put	put	VB
12350	551	2	in	in	RP
12350	551	3	croutons	crouton	NNS
12350	551	4	and	and	CC
12350	551	5	serve	serve	VB
12350	551	6	with	with	IN
12350	551	7	grated	grate	VBN
12350	551	8	cheese	cheese	NN
12350	551	9	.	.	.
12350	552	1	RED	RED	NNP
12350	552	2	WINE	WINE	NNP
12350	552	3	SOUP	SOUP	NNP
12350	552	4	Put	put	VBP
12350	552	5	on	on	RP
12350	552	6	to	to	TO
12350	552	7	boil	boil	VB
12350	552	8	one	one	CD
12350	552	9	cup	cup	NN
12350	552	10	of	of	IN
12350	552	11	good	good	JJ
12350	552	12	red	red	JJ
12350	552	13	wine	wine	NN
12350	552	14	and	and	CC
12350	552	15	one	one	CD
12350	552	16	-	-	HYPH
12350	552	17	half	half	NN
12350	552	18	cup	cup	NN
12350	552	19	of	of	IN
12350	552	20	water	water	NN
12350	552	21	,	,	,
12350	552	22	sweeten	sweeten	VBP
12350	552	23	to	to	TO
12350	552	24	taste	taste	VB
12350	552	25	,	,	,
12350	552	26	add	add	VB
12350	552	27	three	three	CD
12350	552	28	whole	whole	JJ
12350	552	29	cloves	clove	NNS
12350	552	30	and	and	CC
12350	552	31	three	three	CD
12350	552	32	small	small	JJ
12350	552	33	pieces	piece	NNS
12350	552	34	of	of	IN
12350	552	35	cinnamon	cinnamon	NN
12350	552	36	bark	bark	NN
12350	552	37	,	,	,
12350	552	38	let	let	VBD
12350	552	39	boil	boil	VB
12350	552	40	ten	ten	CD
12350	552	41	minutes	minute	NNS
12350	552	42	,	,	,
12350	552	43	and	and	CC
12350	552	44	pour	pour	VBP
12350	552	45	while	while	IN
12350	552	46	boiling	boil	VBG
12350	552	47	over	over	RP
12350	552	48	the	the	DT
12350	552	49	well	well	RB
12350	552	50	-	-	HYPH
12350	552	51	beaten	beat	VBN
12350	552	52	yolk	yolk	NN
12350	552	53	of	of	IN
12350	552	54	one	one	CD
12350	552	55	egg	egg	NN
12350	552	56	.	.	.
12350	553	1	Eat	eat	VB
12350	553	2	hot	hot	JJ
12350	553	3	or	or	CC
12350	553	4	cold	cold	JJ
12350	553	5	.	.	.
12350	554	1	This	this	DT
12350	554	2	quantity	quantity	NN
12350	554	3	serves	serve	VBZ
12350	554	4	one	one	CD
12350	554	5	person	person	NN
12350	554	6	.	.	.
12350	555	1	SPLIT	SPLIT	NNP
12350	555	2	PEA	PEA	NNP
12350	555	3	SOUP	SOUP	NNP
12350	555	4	(	(	-LRB-
12350	555	5	MILCHIG	MILCHIG	NNP
12350	555	6	)	)	-RRB-
12350	555	7	Soak	Soak	NNP
12350	555	8	peas	pea	NNS
12350	555	9	in	in	IN
12350	555	10	lukewarm	lukewarm	JJ
12350	555	11	water	water	NN
12350	555	12	over	over	IN
12350	555	13	night	night	NN
12350	555	14	.	.	.
12350	556	1	Use	use	VB
12350	556	2	one	one	CD
12350	556	3	quart	quart	NN
12350	556	4	of	of	IN
12350	556	5	peas	pea	NNS
12350	556	6	to	to	IN
12350	556	7	one	one	CD
12350	556	8	gallon	gallon	NN
12350	556	9	of	of	IN
12350	556	10	water	water	NN
12350	556	11	.	.	.
12350	557	1	Boil	boil	VB
12350	557	2	about	about	RB
12350	557	3	two	two	CD
12350	557	4	hours	hour	NNS
12350	557	5	with	with	IN
12350	557	6	the	the	DT
12350	557	7	following	follow	VBG
12350	557	8	vegetables	vegetable	NNS
12350	557	9	:	:	:
12350	557	10	a	a	DT
12350	557	11	few	few	JJ
12350	557	12	potatoes	potato	NNS
12350	557	13	,	,	,
12350	557	14	a	a	DT
12350	557	15	large	large	JJ
12350	557	16	celery	celery	NN
12350	557	17	root	root	NN
12350	557	18	,	,	,
12350	557	19	a	a	DT
12350	557	20	little	little	JJ
12350	557	21	parsley	parsley	NN
12350	557	22	and	and	CC
12350	557	23	a	a	DT
12350	557	24	little	little	JJ
12350	557	25	onion	onion	NN
12350	557	26	,	,	,
12350	557	27	a	a	DT
12350	557	28	small	small	JJ
12350	557	29	carrot	carrot	NN
12350	557	30	cut	cut	VBN
12350	557	31	up	up	RP
12350	557	32	in	in	IN
12350	557	33	cubes	cube	NNS
12350	557	34	and	and	CC
12350	557	35	a	a	DT
12350	557	36	small	small	JJ
12350	557	37	clove	clove	NN
12350	557	38	of	of	IN
12350	557	39	garlic	garlic	NN
12350	557	40	.	.	.
12350	558	1	When	when	WRB
12350	558	2	boiled	boil	VBN
12350	558	3	down	down	RP
12350	558	4	to	to	IN
12350	558	5	half	half	PDT
12350	558	6	the	the	DT
12350	558	7	quantity	quantity	NN
12350	558	8	,	,	,
12350	558	9	press	press	VB
12350	558	10	all	all	RB
12350	558	11	through	through	IN
12350	558	12	colander	colander	NN
12350	558	13	.	.	.
12350	559	1	If	if	IN
12350	559	2	soup	soup	NN
12350	559	3	is	be	VBZ
12350	559	4	too	too	RB
12350	559	5	thin	thin	JJ
12350	559	6	,	,	,
12350	559	7	take	take	VB
12350	559	8	a	a	DT
12350	559	9	tablespoon	tablespoon	NN
12350	559	10	of	of	IN
12350	559	11	flour	flour	NN
12350	559	12	blended	blend	VBN
12350	559	13	with	with	IN
12350	559	14	a	a	DT
12350	559	15	little	little	JJ
12350	559	16	cold	cold	JJ
12350	559	17	water	water	NN
12350	559	18	in	in	IN
12350	559	19	a	a	DT
12350	559	20	saucepan	saucepan	NN
12350	559	21	and	and	CC
12350	559	22	add	add	VB
12350	559	23	to	to	IN
12350	559	24	the	the	DT
12350	559	25	peas	pea	NNS
12350	559	26	already	already	RB
12350	559	27	strained	strain	VBN
12350	559	28	.	.	.
12350	560	1	Serve	serve	VB
12350	560	2	with	with	IN
12350	560	3	croutons	crouton	NNS
12350	560	4	.	.	.
12350	561	1	TOMATO	TOMATO	NNP
12350	561	2	SOUP	SOUP	NNP
12350	561	3	WITH	with	IN
12350	561	4	RICE	RICE	NNP
12350	561	5	Brown	Brown	NNP
12350	561	6	slightly	slightly	RB
12350	561	7	one	one	CD
12350	561	8	minced	mince	VBN
12350	561	9	onion	onion	NN
12350	561	10	in	in	IN
12350	561	11	one	one	CD
12350	561	12	tablespoon	tablespoon	NN
12350	561	13	of	of	IN
12350	561	14	butter	butter	NN
12350	561	15	,	,	,
12350	561	16	add	add	VB
12350	561	17	one	one	CD
12350	561	18	can	can	NN
12350	561	19	of	of	IN
12350	561	20	tomatoes	tomato	NNS
12350	561	21	or	or	CC
12350	561	22	a	a	DT
12350	561	23	quart	quart	NN
12350	561	24	of	of	IN
12350	561	25	medium	medium	JJ
12350	561	26	sized	sized	JJ
12350	561	27	tomatoes	tomato	NNS
12350	561	28	cut	cut	VBN
12350	561	29	in	in	IN
12350	561	30	small	small	JJ
12350	561	31	pieces	piece	NNS
12350	561	32	,	,	,
12350	561	33	season	season	NN
12350	561	34	with	with	IN
12350	561	35	salt	salt	NN
12350	561	36	,	,	,
12350	561	37	pepper	pepper	NN
12350	561	38	,	,	,
12350	561	39	one	one	CD
12350	561	40	tablespoon	tablespoon	NN
12350	561	41	of	of	IN
12350	561	42	sugar	sugar	NN
12350	561	43	and	and	CC
12350	561	44	a	a	DT
12350	561	45	pinch	pinch	NN
12350	561	46	of	of	IN
12350	561	47	paprika	paprika	NNS
12350	561	48	.	.	.
12350	562	1	Simmer	Simmer	NNP
12350	562	2	a	a	DT
12350	562	3	half	half	JJ
12350	562	4	hour	hour	NN
12350	562	5	,	,	,
12350	562	6	strain	strain	VB
12350	562	7	and	and	CC
12350	562	8	thicken	thicken	VB
12350	562	9	with	with	IN
12350	562	10	one	one	CD
12350	562	11	tablespoon	tablespoon	NN
12350	562	12	of	of	IN
12350	562	13	flour	flour	NN
12350	562	14	moistened	moisten	VBN
12350	562	15	with	with	IN
12350	562	16	cold	cold	JJ
12350	562	17	water	water	NN
12350	562	18	,	,	,
12350	562	19	add	add	VB
12350	562	20	the	the	DT
12350	562	21	strained	strained	JJ
12350	562	22	tomatoes	tomato	NNS
12350	562	23	and	and	CC
12350	562	24	one	one	CD
12350	562	25	cup	cup	NN
12350	562	26	of	of	IN
12350	562	27	boiled	boil	VBN
12350	562	28	rice	rice	NN
12350	562	29	;	;	:
12350	562	30	let	let	VB
12350	562	31	come	come	VB
12350	562	32	to	to	IN
12350	562	33	a	a	DT
12350	562	34	boil	boil	NN
12350	562	35	and	and	CC
12350	562	36	serve	serve	VB
12350	562	37	.	.	.
12350	563	1	MILK	MILK	NNP
12350	563	2	AND	and	CC
12350	563	3	CHEESE	CHEESE	NNP
12350	563	4	SOUP	SOUP	NNP
12350	563	5	Thicken	Thicken	NNP
12350	563	6	three	three	CD
12350	563	7	cups	cup	NNS
12350	563	8	of	of	IN
12350	563	9	milk	milk	NN
12350	563	10	with	with	IN
12350	563	11	one	one	CD
12350	563	12	-	-	HYPH
12350	563	13	half	half	NN
12350	563	14	tablespoon	tablespoon	NN
12350	563	15	of	of	IN
12350	563	16	flour	flour	NN
12350	563	17	and	and	CC
12350	563	18	cook	cook	NN
12350	563	19	thoroughly	thoroughly	RB
12350	563	20	in	in	IN
12350	563	21	a	a	DT
12350	563	22	double	double	JJ
12350	563	23	boiler	boiler	NN
12350	563	24	,	,	,
12350	563	25	stirring	stir	VBG
12350	563	26	very	very	RB
12350	563	27	often	often	RB
12350	563	28	.	.	.
12350	564	1	When	when	WRB
12350	564	2	ready	ready	JJ
12350	564	3	to	to	TO
12350	564	4	serve	serve	VB
12350	564	5	add	add	VB
12350	564	6	one	one	CD
12350	564	7	cup	cup	NN
12350	564	8	of	of	IN
12350	564	9	grated	grate	VBN
12350	564	10	cheese	cheese	NN
12350	564	11	and	and	CC
12350	564	12	season	season	NN
12350	564	13	with	with	IN
12350	564	14	salt	salt	NN
12350	564	15	and	and	CC
12350	564	16	paprika	paprika	NNP
12350	564	17	.	.	.
12350	565	1	BLACK	BLACK	NNP
12350	565	2	BEAN	BEAN	NNP
12350	565	3	SOUP	SOUP	NNP
12350	565	4	Soak	Soak	NNP
12350	565	5	one	one	CD
12350	565	6	pint	pint	NN
12350	565	7	of	of	IN
12350	565	8	beans	bean	NNS
12350	565	9	over	over	IN
12350	565	10	night	night	NN
12350	565	11	,	,	,
12350	565	12	drain	drain	VBP
12350	565	13	,	,	,
12350	565	14	add	add	VB
12350	565	15	cold	cold	JJ
12350	565	16	water	water	NN
12350	565	17	and	and	CC
12350	565	18	rinse	rinse	NN
12350	565	19	thoroughly	thoroughly	RB
12350	565	20	.	.	.
12350	566	1	Fry	fry	CD
12350	566	2	two	two	CD
12350	566	3	tablespoons	tablespoon	NNS
12350	566	4	of	of	IN
12350	566	5	chopped	chop	VBN
12350	566	6	onion	onion	NN
12350	566	7	in	in	IN
12350	566	8	two	two	CD
12350	566	9	tablespoons	tablespoon	NNS
12350	566	10	of	of	IN
12350	566	11	butter	butter	NN
12350	566	12	,	,	,
12350	566	13	put	put	VBN
12350	566	14	in	in	RP
12350	566	15	with	with	IN
12350	566	16	the	the	DT
12350	566	17	beans	bean	NNS
12350	566	18	,	,	,
12350	566	19	add	add	VB
12350	566	20	two	two	CD
12350	566	21	stalks	stalk	NNS
12350	566	22	of	of	IN
12350	566	23	celery	celery	NN
12350	566	24	or	or	CC
12350	566	25	a	a	DT
12350	566	26	piece	piece	NN
12350	566	27	of	of	IN
12350	566	28	celery	celery	NN
12350	566	29	root	root	NN
12350	566	30	and	and	CC
12350	566	31	two	two	CD
12350	566	32	quarts	quart	NNS
12350	566	33	of	of	IN
12350	566	34	water	water	NN
12350	566	35	.	.	.
12350	567	1	Cook	cook	VB
12350	567	2	slowly	slowly	RB
12350	567	3	until	until	IN
12350	567	4	the	the	DT
12350	567	5	beans	bean	NNS
12350	567	6	are	be	VBP
12350	567	7	soft	soft	JJ
12350	567	8	,	,	,
12350	567	9	three	three	CD
12350	567	10	or	or	CC
12350	567	11	four	four	CD
12350	567	12	hours	hour	NNS
12350	567	13	,	,	,
12350	567	14	add	add	VB
12350	567	15	more	more	JJR
12350	567	16	boiling	boiling	NN
12350	567	17	water	water	NN
12350	567	18	as	as	IN
12350	567	19	it	-PRON-	PRP
12350	567	20	boils	boil	VBZ
12350	567	21	away	away	RB
12350	567	22	;	;	:
12350	567	23	rub	rub	VB
12350	567	24	through	through	RP
12350	567	25	a	a	DT
12350	567	26	strainer	strainer	NN
12350	567	27	,	,	,
12350	567	28	add	add	VB
12350	567	29	one	one	CD
12350	567	30	-	-	HYPH
12350	567	31	eighth	eighth	JJ
12350	567	32	teaspoon	teaspoon	NN
12350	567	33	of	of	IN
12350	567	34	pepper	pepper	NN
12350	567	35	,	,	,
12350	567	36	one	one	CD
12350	567	37	-	-	HYPH
12350	567	38	fourth	fourth	NN
12350	567	39	teaspoon	teaspoon	NN
12350	567	40	of	of	IN
12350	567	41	mustard	mustard	NN
12350	567	42	,	,	,
12350	567	43	a	a	DT
12350	567	44	few	few	JJ
12350	567	45	grains	grain	NNS
12350	567	46	of	of	IN
12350	567	47	cayenne	cayenne	NNS
12350	567	48	.	.	.
12350	568	1	Heat	heat	VB
12350	568	2	one	one	CD
12350	568	3	tablespoon	tablespoon	NN
12350	568	4	of	of	IN
12350	568	5	butter	butter	NN
12350	568	6	in	in	IN
12350	568	7	saucepan	saucepan	NN
12350	568	8	with	with	IN
12350	568	9	two	two	CD
12350	568	10	tablespoons	tablespoon	NNS
12350	568	11	of	of	IN
12350	568	12	flour	flour	NN
12350	568	13	,	,	,
12350	568	14	then	then	RB
12350	568	15	two	two	CD
12350	568	16	-	-	HYPH
12350	568	17	thirds	third	NNS
12350	568	18	cup	cup	NN
12350	568	19	and	and	CC
12350	568	20	then	then	RB
12350	568	21	the	the	DT
12350	568	22	rest	rest	NN
12350	568	23	of	of	IN
12350	568	24	the	the	DT
12350	568	25	soup	soup	NN
12350	568	26	gradually	gradually	RB
12350	568	27	;	;	:
12350	568	28	cut	cut	VB
12350	568	29	a	a	DT
12350	568	30	lemon	lemon	NN
12350	568	31	(	(	-LRB-
12350	568	32	removing	remove	VBG
12350	568	33	seeds	seed	NNS
12350	568	34	)	)	-RRB-
12350	568	35	and	and	CC
12350	568	36	two	two	CD
12350	568	37	hard	hard	RB
12350	568	38	-	-	HYPH
12350	568	39	boiled	boil	VBN
12350	568	40	eggs	egg	NNS
12350	568	41	in	in	IN
12350	568	42	slices	slice	NNS
12350	568	43	and	and	CC
12350	568	44	serve	serve	VB
12350	568	45	in	in	IN
12350	568	46	the	the	DT
12350	568	47	soup	soup	NN
12350	568	48	.	.	.
12350	569	1	BARLEY	barley	NN
12350	569	2	AND	and	CC
12350	569	3	VEGETABLE	VEGETABLE	NNP
12350	569	4	SOUP	SOUP	NNP
12350	569	5	Take	take	VBP
12350	569	6	a	a	DT
12350	569	7	half	half	JJ
12350	569	8	cup	cup	NN
12350	569	9	of	of	IN
12350	569	10	coarse	coarse	JJ
12350	569	11	barley	barley	NN
12350	569	12	and	and	CC
12350	569	13	two	two	CD
12350	569	14	quarts	quart	NNS
12350	569	15	of	of	IN
12350	569	16	water	water	NN
12350	569	17	.	.	.
12350	570	1	Let	let	VB
12350	570	2	boil	boil	VB
12350	570	3	for	for	IN
12350	570	4	one	one	CD
12350	570	5	hour	hour	NN
12350	570	6	and	and	CC
12350	570	7	skim	skim	NN
12350	570	8	.	.	.
12350	571	1	Then	then	RB
12350	571	2	add	add	VB
12350	571	3	two	two	CD
12350	571	4	onions	onion	NNS
12350	571	5	,	,	,
12350	571	6	a	a	DT
12350	571	7	bunch	bunch	NN
12350	571	8	of	of	IN
12350	571	9	carrots	carrot	NNS
12350	571	10	,	,	,
12350	571	11	parsley	parsley	NN
12350	571	12	,	,	,
12350	571	13	two	two	CD
12350	571	14	turnips	turnip	NNS
12350	571	15	,	,	,
12350	571	16	one	one	CD
12350	571	17	green	green	JJ
12350	571	18	pepper	pepper	NN
12350	571	19	and	and	CC
12350	571	20	six	six	CD
12350	571	21	tomatoes	tomato	NNS
12350	571	22	(	(	-LRB-
12350	571	23	all	all	DT
12350	571	24	chopped	chop	VBN
12350	571	25	fine	fine	JJ
12350	571	26	)	)	-RRB-
12350	571	27	.	.	.
12350	572	1	Add	add	VB
12350	572	2	a	a	DT
12350	572	3	few	few	JJ
12350	572	4	green	green	JJ
12350	572	5	peas	pea	NNS
12350	572	6	,	,	,
12350	572	7	lima	lima	NNP
12350	572	8	beans	bean	NNS
12350	572	9	,	,	,
12350	572	10	two	two	CD
12350	572	11	ears	ear	NNS
12350	572	12	of	of	IN
12350	572	13	corn	corn	NN
12350	572	14	cut	cut	NN
12350	572	15	from	from	IN
12350	572	16	cob	cob	NN
12350	572	17	;	;	:
12350	572	18	pepper	pepper	NN
12350	572	19	and	and	CC
12350	572	20	salt	salt	NN
12350	572	21	to	to	IN
12350	572	22	taste	taste	NN
12350	572	23	.	.	.
12350	573	1	Cook	cook	VB
12350	573	2	for	for	IN
12350	573	3	one	one	CD
12350	573	4	hour	hour	NN
12350	573	5	or	or	CC
12350	573	6	more	more	JJR
12350	573	7	until	until	IN
12350	573	8	done	do	VBN
12350	573	9	.	.	.
12350	574	1	Then	then	RB
12350	574	2	add	add	VB
12350	574	3	a	a	DT
12350	574	4	small	small	JJ
12350	574	5	piece	piece	NN
12350	574	6	of	of	IN
12350	574	7	butter	butter	NN
12350	574	8	,	,	,
12350	574	9	quarter	quarter	NN
12350	574	10	teaspoon	teaspoon	NN
12350	574	11	of	of	IN
12350	574	12	sage	sage	NN
12350	574	13	and	and	CC
12350	574	14	thyme	thyme	NNS
12350	574	15	,	,	,
12350	574	16	if	if	IN
12350	574	17	you	-PRON-	PRP
12350	574	18	like	like	VBP
12350	574	19	,	,	,
12350	574	20	and	and	CC
12350	574	21	if	if	IN
12350	574	22	soup	soup	NN
12350	574	23	is	be	VBZ
12350	574	24	too	too	RB
12350	574	25	thick	thick	JJ
12350	574	26	add	add	NN
12350	574	27	more	more	JJR
12350	574	28	water	water	NN
12350	574	29	.	.	.
12350	575	1	BEER	BEER	NNP
12350	575	2	SOUP	SOUP	NNP
12350	575	3	(	(	-LRB-
12350	575	4	PARVE	PARVE	NNP
12350	575	5	)	)	-RRB-
12350	575	6	Mix	mix	VB
12350	575	7	the	the	DT
12350	575	8	beer	beer	NN
12350	575	9	with	with	IN
12350	575	10	one	one	CD
12350	575	11	-	-	HYPH
12350	575	12	third	third	NN
12350	575	13	water	water	NN
12350	575	14	,	,	,
12350	575	15	boil	boil	VBP
12350	575	16	with	with	IN
12350	575	17	sugar	sugar	NN
12350	575	18	and	and	CC
12350	575	19	the	the	DT
12350	575	20	grated	grate	VBN
12350	575	21	crust	crust	NN
12350	575	22	of	of	IN
12350	575	23	stale	stale	JJ
12350	575	24	rye	rye	NN
12350	575	25	bread	bread	NN
12350	575	26	,	,	,
12350	575	27	add	add	VB
12350	575	28	stick	stick	NN
12350	575	29	cinnamon	cinnamon	NN
12350	575	30	and	and	CC
12350	575	31	a	a	DT
12350	575	32	little	little	JJ
12350	575	33	lemon	lemon	NN
12350	575	34	juice	juice	NN
12350	575	35	.	.	.
12350	576	1	Pour	pour	VB
12350	576	2	over	over	IN
12350	576	3	small	small	JJ
12350	576	4	pieces	piece	NNS
12350	576	5	of	of	IN
12350	576	6	zwieback	zwieback	NNP
12350	576	7	(	(	-LRB-
12350	576	8	rusk	rusk	NNP
12350	576	9	)	)	-RRB-
12350	576	10	.	.	.
12350	577	1	Some	some	DT
12350	577	2	boil	boil	VBP
12350	577	3	a	a	DT
12350	577	4	handful	handful	NN
12350	577	5	of	of	IN
12350	577	6	dried	dry	VBN
12350	577	7	currants	currant	NNS
12350	577	8	.	.	.
12350	578	1	When	when	WRB
12350	578	2	done	do	VBN
12350	578	3	add	add	VB
12350	578	4	both	both	DT
12350	578	5	currants	currant	NNS
12350	578	6	and	and	CC
12350	578	7	juice	juice	NN
12350	578	8	.	.	.
12350	579	1	BEET	BEET	NNP
12350	579	2	SOUP	SOUP	NNP
12350	579	3	(	(	-LRB-
12350	579	4	RUSSIAN	RUSSIAN	NNP
12350	579	5	STYLE	STYLE	NNP
12350	579	6	)	)	-RRB-
12350	579	7	Cut	cut	NN
12350	579	8	two	two	CD
12350	579	9	small	small	JJ
12350	579	10	beets	beet	NNS
12350	579	11	in	in	IN
12350	579	12	strips	strip	NNS
12350	579	13	,	,	,
12350	579	14	cover	cover	VBP
12350	579	15	with	with	IN
12350	579	16	water	water	NN
12350	579	17	and	and	CC
12350	579	18	let	let	VB
12350	579	19	cook	cook	NN
12350	579	20	until	until	IN
12350	579	21	tender	tender	NN
12350	579	22	,	,	,
12350	579	23	add	add	VB
12350	579	24	citric	citric	NN
12350	579	25	acid	acid	NN
12350	579	26	(	(	-LRB-
12350	579	27	sour	sour	JJ
12350	579	28	salt	salt	NN
12350	579	29	)	)	-RRB-
12350	579	30	and	and	CC
12350	579	31	a	a	DT
12350	579	32	little	little	JJ
12350	579	33	sugar	sugar	NN
12350	579	34	to	to	TO
12350	579	35	make	make	VB
12350	579	36	sweet	sweet	JJ
12350	579	37	and	and	CC
12350	579	38	sour	sour	JJ
12350	579	39	,	,	,
12350	579	40	a	a	DT
12350	579	41	little	little	JJ
12350	579	42	salt	salt	NN
12350	579	43	,	,	,
12350	579	44	and	and	CC
12350	579	45	three	three	CD
12350	579	46	-	-	HYPH
12350	579	47	quarter	quarter	NN
12350	579	48	cup	cup	NN
12350	579	49	of	of	IN
12350	579	50	sour	sour	JJ
12350	579	51	cream	cream	NN
12350	579	52	.	.	.
12350	580	1	Serve	serve	VB
12350	580	2	cold	cold	NN
12350	580	3	.	.	.
12350	581	1	Sweet	sweet	JJ
12350	581	2	cream	cream	NN
12350	581	3	may	may	MD
12350	581	4	be	be	VB
12350	581	5	used	use	VBN
12350	581	6	and	and	CC
12350	581	7	while	while	IN
12350	581	8	hot	hot	JJ
12350	581	9	gradually	gradually	RB
12350	581	10	poured	pour	VBD
12350	581	11	over	over	RP
12350	581	12	the	the	DT
12350	581	13	well	well	RB
12350	581	14	-	-	HYPH
12350	581	15	beaten	beat	VBN
12350	581	16	yolks	yolk	NNS
12350	581	17	of	of	IN
12350	581	18	two	two	CD
12350	581	19	eggs	egg	NNS
12350	581	20	,	,	,
12350	581	21	keeping	keep	VBG
12350	581	22	the	the	DT
12350	581	23	soup	soup	NN
12350	581	24	over	over	IN
12350	581	25	the	the	DT
12350	581	26	stove	stove	NN
12350	581	27	and	and	CC
12350	581	28	stirring	stir	VBG
12350	581	29	all	all	PDT
12350	581	30	the	the	DT
12350	581	31	time	time	NN
12350	581	32	until	until	IN
12350	581	33	thick	thick	JJ
12350	581	34	and	and	CC
12350	581	35	smooth	smooth	JJ
12350	581	36	.	.	.
12350	582	1	Remove	remove	VB
12350	582	2	from	from	IN
12350	582	3	stove	stove	VB
12350	582	4	and	and	CC
12350	582	5	serve	serve	VB
12350	582	6	cold	cold	JJ
12350	582	7	.	.	.
12350	583	1	CHERRY	CHERRY	NNP
12350	583	2	SOUP	SOUP	NNP
12350	583	3	This	this	DT
12350	583	4	soup	soup	NN
12350	583	5	is	be	VBZ
12350	583	6	a	a	DT
12350	583	7	summer	summer	NN
12350	583	8	soup	soup	NN
12350	583	9	and	and	CC
12350	583	10	is	be	VBZ
12350	583	11	to	to	TO
12350	583	12	be	be	VB
12350	583	13	eaten	eat	VBN
12350	583	14	cold	cold	JJ
12350	583	15	.	.	.
12350	584	1	Cook	cook	VB
12350	584	2	two	two	CD
12350	584	3	tablespoons	tablespoon	NNS
12350	584	4	of	of	IN
12350	584	5	sago	sago	NNS
12350	584	6	in	in	IN
12350	584	7	one	one	CD
12350	584	8	cup	cup	NN
12350	584	9	of	of	IN
12350	584	10	boiling	boil	VBG
12350	584	11	water	water	NN
12350	584	12	until	until	IN
12350	584	13	tender	tender	NN
12350	584	14	,	,	,
12350	584	15	add	add	VB
12350	584	16	more	more	JJR
12350	584	17	as	as	IN
12350	584	18	water	water	NN
12350	584	19	boils	boil	VBZ
12350	584	20	down	down	RP
12350	584	21	.	.	.
12350	585	1	Put	put	VB
12350	585	2	one	one	CD
12350	585	3	quart	quart	NN
12350	585	4	of	of	IN
12350	585	5	large	large	JJ
12350	585	6	red	red	JJ
12350	585	7	or	or	CC
12350	585	8	black	black	JJ
12350	585	9	cherries	cherry	NNS
12350	585	10	,	,	,
12350	585	11	one	one	CD
12350	585	12	cup	cup	NN
12350	585	13	of	of	IN
12350	585	14	claret	claret	NN
12350	585	15	,	,	,
12350	585	16	one	one	CD
12350	585	17	tablespoon	tablespoon	NN
12350	585	18	of	of	IN
12350	585	19	broken	break	VBN
12350	585	20	cinnamon	cinnamon	JJ
12350	585	21	,	,	,
12350	585	22	one	one	CD
12350	585	23	-	-	HYPH
12350	585	24	fourth	fourth	NN
12350	585	25	cup	cup	NN
12350	585	26	of	of	IN
12350	585	27	sugar	sugar	NN
12350	585	28	,	,	,
12350	585	29	and	and	CC
12350	585	30	one	one	CD
12350	585	31	-	-	HYPH
12350	585	32	half	half	NN
12350	585	33	lemon	lemon	NN
12350	585	34	sliced	slice	VBN
12350	585	35	fine	fine	JJ
12350	585	36	,	,	,
12350	585	37	up	up	RB
12350	585	38	to	to	TO
12350	585	39	boil	boil	VB
12350	585	40	and	and	CC
12350	585	41	let	let	VB
12350	585	42	boil	boil	VB
12350	585	43	fifteen	fifteen	CD
12350	585	44	minutes	minute	NNS
12350	585	45	;	;	:
12350	585	46	add	add	VB
12350	585	47	the	the	DT
12350	585	48	cooked	cook	VBN
12350	585	49	sago	sago	NN
12350	585	50	,	,	,
12350	585	51	let	let	VBD
12350	585	52	boil	boil	VB
12350	585	53	up	up	RP
12350	585	54	and	and	CC
12350	585	55	pour	pour	VB
12350	585	56	very	very	RB
12350	585	57	gradually	gradually	RB
12350	585	58	over	over	IN
12350	585	59	the	the	DT
12350	585	60	well	well	RB
12350	585	61	-	-	HYPH
12350	585	62	beaten	beat	VBN
12350	585	63	yolks	yolk	NNS
12350	585	64	of	of	IN
12350	585	65	two	two	CD
12350	585	66	eggs	egg	NNS
12350	585	67	.	.	.
12350	586	1	Serve	serve	VB
12350	586	2	cold	cold	NN
12350	586	3	.	.	.
12350	587	1	Raspberry	Raspberry	NNP
12350	587	2	,	,	,
12350	587	3	strawberry	strawberry	NNP
12350	587	4	,	,	,
12350	587	5	currant	currant	NN
12350	587	6	,	,	,
12350	587	7	gooseberry	gooseberry	NN
12350	587	8	,	,	,
12350	587	9	apple	apple	NN
12350	587	10	,	,	,
12350	587	11	plum	plum	NN
12350	587	12	or	or	CC
12350	587	13	rhubarb	rhubarb	NN
12350	587	14	soups	soup	NNS
12350	587	15	are	be	VBP
12350	587	16	prepared	prepare	VBN
12350	587	17	the	the	DT
12350	587	18	same	same	JJ
12350	587	19	way	way	NN
12350	587	20	,	,	,
12350	587	21	each	each	DT
12350	587	22	cooked	cook	VBN
12350	587	23	until	until	IN
12350	587	24	tender	tender	NN
12350	587	25	and	and	CC
12350	587	26	sweetened	sweeten	VBN
12350	587	27	to	to	TO
12350	587	28	taste	taste	VB
12350	587	29	.	.	.
12350	588	1	The	the	DT
12350	588	2	juice	juice	NN
12350	588	3	of	of	IN
12350	588	4	lemon	lemon	NN
12350	588	5	may	may	MD
12350	588	6	be	be	VB
12350	588	7	used	use	VBN
12350	588	8	instead	instead	RB
12350	588	9	of	of	IN
12350	588	10	the	the	DT
12350	588	11	wine	wine	NN
12350	588	12	.	.	.
12350	589	1	FRUIT	FRUIT	NNP
12350	589	2	SOUP	SOUP	NNP
12350	589	3	Take	take	VBP
12350	589	4	two	two	CD
12350	589	5	pounds	pound	NNS
12350	589	6	of	of	IN
12350	589	7	plums	plum	NNS
12350	589	8	,	,	,
12350	589	9	cherries	cherry	NNS
12350	589	10	,	,	,
12350	589	11	or	or	CC
12350	589	12	red	red	JJ
12350	589	13	currants	currant	NNS
12350	589	14	and	and	CC
12350	589	15	raspberries	raspberry	NNS
12350	589	16	,	,	,
12350	589	17	which	which	WDT
12350	589	18	carefully	carefully	RB
12350	589	19	pick	pick	VBP
12350	589	20	and	and	CC
12350	589	21	wash	wash	VB
12350	589	22	,	,	,
12350	589	23	and	and	CC
12350	589	24	boil	boil	VB
12350	589	25	to	to	IN
12350	589	26	a	a	DT
12350	589	27	pulp	pulp	NN
12350	589	28	with	with	IN
12350	589	29	a	a	DT
12350	589	30	pint	pint	NN
12350	589	31	of	of	IN
12350	589	32	water	water	NN
12350	589	33	.	.	.
12350	590	1	Let	let	VB
12350	590	2	it	-PRON-	PRP
12350	590	3	slightly	slightly	RB
12350	590	4	cool	cool	JJ
12350	590	5	and	and	CC
12350	590	6	then	then	RB
12350	590	7	stir	stir	VB
12350	590	8	in	in	IN
12350	590	9	the	the	DT
12350	590	10	beaten	beat	VBN
12350	590	11	yolk	yolk	NN
12350	590	12	of	of	IN
12350	590	13	an	an	DT
12350	590	14	egg	egg	NN
12350	590	15	and	and	CC
12350	590	16	a	a	DT
12350	590	17	little	little	JJ
12350	590	18	sugar	sugar	NN
12350	590	19	.	.	.
12350	591	1	Strain	strain	VB
12350	591	2	the	the	DT
12350	591	3	soup	soup	NN
12350	591	4	,	,	,
12350	591	5	which	which	WDT
12350	591	6	should	should	MD
12350	591	7	be	be	VB
12350	591	8	served	serve	VBN
12350	591	9	cold	cold	JJ
12350	591	10	.	.	.
12350	592	1	COLD	cold	JJ
12350	592	2	SOUR	sour	NN
12350	592	3	SOUP	SOUP	NNS
12350	592	4	Take	take	VBP
12350	592	5	a	a	DT
12350	592	6	pound	pound	NN
12350	592	7	of	of	IN
12350	592	8	sour	sour	JJ
12350	592	9	grass	grass	NN
12350	592	10	(	(	-LRB-
12350	592	11	sorrel	sorrel	NNP
12350	592	12	)	)	-RRB-
12350	592	13	,	,	,
12350	592	14	remove	remove	VB
12350	592	15	leaves	leave	NNS
12350	592	16	,	,	,
12350	592	17	wash	wash	VB
12350	592	18	well	well	RB
12350	592	19	,	,	,
12350	592	20	cut	cut	VB
12350	592	21	and	and	CC
12350	592	22	squeeze	squeeze	VB
12350	592	23	well	well	RB
12350	592	24	.	.	.
12350	593	1	Peel	peel	VB
12350	593	2	three	three	CD
12350	593	3	potatoes	potato	NNS
12350	593	4	,	,	,
12350	593	5	mince	mince	VB
12350	593	6	a	a	DT
12350	593	7	bunch	bunch	NN
12350	593	8	of	of	IN
12350	593	9	young	young	JJ
12350	593	10	onions	onion	NNS
12350	593	11	,	,	,
12350	593	12	salt	salt	NN
12350	593	13	and	and	CC
12350	593	14	set	set	VBD
12350	593	15	on	on	RP
12350	593	16	to	to	TO
12350	593	17	boil	boil	VB
12350	593	18	,	,	,
12350	593	19	when	when	WRB
12350	593	20	boiling	boil	VBG
12350	593	21	add	add	VB
12350	593	22	the	the	DT
12350	593	23	sour	sour	JJ
12350	593	24	grass	grass	NN
12350	593	25	and	and	CC
12350	593	26	let	let	VB
12350	593	27	boil	boil	VB
12350	593	28	well	well	RB
12350	593	29	,	,	,
12350	593	30	add	add	VB
12350	593	31	two	two	CD
12350	593	32	tablespoons	tablespoon	NNS
12350	593	33	of	of	IN
12350	593	34	sugar	sugar	NN
12350	593	35	,	,	,
12350	593	36	and	and	CC
12350	593	37	a	a	DT
12350	593	38	bit	bit	NN
12350	593	39	of	of	IN
12350	593	40	sour	sour	JJ
12350	593	41	salt	salt	NN
12350	593	42	,	,	,
12350	593	43	let	let	VBD
12350	593	44	simmer	simmer	VB
12350	593	45	a	a	DT
12350	593	46	bit	bit	NN
12350	593	47	,	,	,
12350	593	48	afterward	afterward	RB
12350	593	49	add	add	VB
12350	593	50	two	two	CD
12350	593	51	well	well	RB
12350	593	52	-	-	HYPH
12350	593	53	beaten	beat	VBN
12350	593	54	eggs	egg	NNS
12350	593	55	.	.	.
12350	594	1	Do	do	VBP
12350	594	2	not	not	RB
12350	594	3	boil	boil	VB
12350	594	4	this	this	DT
12350	594	5	soup	soup	NN
12350	594	6	after	after	IN
12350	594	7	adding	add	VBG
12350	594	8	the	the	DT
12350	594	9	eggs	egg	NNS
12350	594	10	.	.	.
12350	595	1	This	this	DT
12350	595	2	soup	soup	NN
12350	595	3	is	be	VBZ
12350	595	4	to	to	TO
12350	595	5	be	be	VB
12350	595	6	eaten	eat	VBN
12350	595	7	cold	cold	JJ
12350	595	8	.	.	.
12350	596	1	It	-PRON-	PRP
12350	596	2	can	can	MD
12350	596	3	be	be	VB
12350	596	4	kept	keep	VBN
12350	596	5	for	for	IN
12350	596	6	some	some	DT
12350	596	7	time	time	NN
12350	596	8	in	in	IN
12350	596	9	jars	jar	NNS
12350	596	10	.	.	.
12350	597	1	*	*	NFP
12350	597	2	GARNISHES	GARNISHES	NNPS
12350	597	3	AND	and	CC
12350	597	4	DUMPLINGS	dumpling	NNS
12350	597	5	FOR	for	IN
12350	597	6	SOUPS	soup	NNS
12350	597	7	*	*	NFP
12350	597	8	NOODLES	NOODLES	NNP
12350	597	9	Beat	beat	VBP
12350	597	10	one	one	CD
12350	597	11	large	large	JJ
12350	597	12	egg	egg	NN
12350	597	13	slightly	slightly	RB
12350	597	14	with	with	IN
12350	597	15	one	one	CD
12350	597	16	-	-	HYPH
12350	597	17	fourth	fourth	NN
12350	597	18	teaspoon	teaspoon	NN
12350	597	19	of	of	IN
12350	597	20	salt	salt	NN
12350	597	21	,	,	,
12350	597	22	add	add	VB
12350	597	23	enough	enough	JJ
12350	597	24	flour	flour	NN
12350	597	25	to	to	TO
12350	597	26	make	make	VB
12350	597	27	a	a	DT
12350	597	28	stiff	stiff	JJ
12350	597	29	dough	dough	NN
12350	597	30	;	;	:
12350	597	31	work	work	VB
12350	597	32	it	-PRON-	PRP
12350	597	33	well	well	RB
12350	597	34	for	for	IN
12350	597	35	fifteen	fifteen	CD
12350	597	36	or	or	CC
12350	597	37	twenty	twenty	CD
12350	597	38	minutes	minute	NNS
12350	597	39	,	,	,
12350	597	40	adding	add	VBG
12350	597	41	flour	flour	NN
12350	597	42	when	when	WRB
12350	597	43	necessary	necessary	JJ
12350	597	44	.	.	.
12350	598	1	When	when	WRB
12350	598	2	the	the	DT
12350	598	3	dough	dough	NN
12350	598	4	is	be	VBZ
12350	598	5	smooth	smooth	JJ
12350	598	6	place	place	NN
12350	598	7	on	on	IN
12350	598	8	slightly	slightly	RB
12350	598	9	floured	flour	VBN
12350	598	10	board	board	NN
12350	598	11	and	and	CC
12350	598	12	roll	roll	VB
12350	598	13	out	out	RP
12350	598	14	very	very	RB
12350	598	15	thin	thin	JJ
12350	598	16	and	and	CC
12350	598	17	set	set	VBD
12350	598	18	aside	aside	RB
12350	598	19	on	on	IN
12350	598	20	a	a	DT
12350	598	21	clean	clean	JJ
12350	598	22	towel	towel	NN
12350	598	23	for	for	IN
12350	598	24	an	an	DT
12350	598	25	hour	hour	NN
12350	598	26	or	or	CC
12350	598	27	more	more	JJR
12350	598	28	to	to	TO
12350	598	29	dry	dry	VB
12350	598	30	.	.	.
12350	599	1	Fold	fold	VB
12350	599	2	in	in	IN
12350	599	3	a	a	DT
12350	599	4	tight	tight	JJ
12350	599	5	roll	roll	NN
12350	599	6	and	and	CC
12350	599	7	cut	cut	NN
12350	599	8	crosswise	crosswise	NN
12350	599	9	in	in	IN
12350	599	10	fine	fine	JJ
12350	599	11	threads	thread	NNS
12350	599	12	.	.	.
12350	600	1	Toss	toss	VB
12350	600	2	them	-PRON-	PRP
12350	600	3	up	up	RP
12350	600	4	lightly	lightly	RB
12350	600	5	with	with	IN
12350	600	6	fingers	finger	NNS
12350	600	7	to	to	TO
12350	600	8	separate	separate	VB
12350	600	9	well	well	RB
12350	600	10	,	,	,
12350	600	11	and	and	CC
12350	600	12	spread	spread	VBD
12350	600	13	them	-PRON-	PRP
12350	600	14	on	on	IN
12350	600	15	the	the	DT
12350	600	16	board	board	NN
12350	600	17	to	to	TO
12350	600	18	dry	dry	VB
12350	600	19	.	.	.
12350	601	1	When	when	WRB
12350	601	2	thoroughly	thoroughly	RB
12350	601	3	dry	dry	JJ
12350	601	4	,	,	,
12350	601	5	put	put	VBN
12350	601	6	in	in	RP
12350	601	7	a	a	DT
12350	601	8	jar	jar	NN
12350	601	9	covered	cover	VBN
12350	601	10	with	with	IN
12350	601	11	cheese	cheese	NN
12350	601	12	cloth	cloth	NN
12350	601	13	for	for	IN
12350	601	14	future	future	JJ
12350	601	15	use	use	NN
12350	601	16	.	.	.
12350	602	1	Drop	drop	VB
12350	602	2	by	by	IN
12350	602	3	handfuls	handful	NNS
12350	602	4	in	in	IN
12350	602	5	boiling	boil	VBG
12350	602	6	soup	soup	NN
12350	602	7	,	,	,
12350	602	8	ten	ten	CD
12350	602	9	minutes	minute	NNS
12350	602	10	before	before	IN
12350	602	11	serving	serve	VBG
12350	602	12	.	.	.
12350	603	1	Noodles	noodle	NNS
12350	603	2	for	for	IN
12350	603	3	vegetables	vegetable	NNS
12350	603	4	or	or	CC
12350	603	5	for	for	IN
12350	603	6	puddings	pudding	NNS
12350	603	7	are	be	VBP
12350	603	8	made	make	VBN
12350	603	9	in	in	IN
12350	603	10	the	the	DT
12350	603	11	same	same	JJ
12350	603	12	way	way	NN
12350	603	13	,	,	,
12350	603	14	but	but	CC
12350	603	15	to	to	IN
12350	603	16	each	each	DT
12350	603	17	egg	egg	NN
12350	603	18	,	,	,
12350	603	19	one	one	CD
12350	603	20	-	-	HYPH
12350	603	21	half	half	NN
12350	603	22	egg	egg	NN
12350	603	23	-	-	HYPH
12350	603	24	shell	shell	NN
12350	603	25	full	full	JJ
12350	603	26	of	of	IN
12350	603	27	cold	cold	JJ
12350	603	28	water	water	NN
12350	603	29	may	may	MD
12350	603	30	be	be	VB
12350	603	31	added	add	VBN
12350	603	32	.	.	.
12350	604	1	The	the	DT
12350	604	2	strips	strip	NNS
12350	604	3	are	be	VBP
12350	604	4	cut	cut	VBN
12350	604	5	one	one	CD
12350	604	6	-	-	HYPH
12350	604	7	half	half	NN
12350	604	8	inch	inch	NN
12350	604	9	wide	wide	JJ
12350	604	10	.	.	.
12350	605	1	PLAETCHEN	PLAETCHEN	NNP
12350	605	2	Take	take	VB
12350	605	3	noodle	noodle	NN
12350	605	4	dough	dough	NN
12350	605	5	,	,	,
12350	605	6	roll	roll	VB
12350	605	7	out	out	RP
12350	605	8	thin	thin	RB
12350	605	9	in	in	IN
12350	605	10	same	same	JJ
12350	605	11	manner	manner	NN
12350	605	12	as	as	IN
12350	605	13	noodles	noodle	NNS
12350	605	14	,	,	,
12350	605	15	when	when	WRB
12350	605	16	dry	dry	JJ
12350	605	17	cut	cut	NN
12350	605	18	in	in	IN
12350	605	19	three	three	CD
12350	605	20	-	-	HYPH
12350	605	21	inch	inch	NN
12350	605	22	strips	strip	NNS
12350	605	23	,	,	,
12350	605	24	place	place	VB
12350	605	25	the	the	DT
12350	605	26	strips	strip	NNS
12350	605	27	on	on	IN
12350	605	28	top	top	NN
12350	605	29	of	of	IN
12350	605	30	one	one	NN
12350	605	31	another	another	DT
12350	605	32	,	,	,
12350	605	33	then	then	RB
12350	605	34	cut	cut	VB
12350	605	35	into	into	IN
12350	605	36	one	one	CD
12350	605	37	-	-	HYPH
12350	605	38	half	half	NN
12350	605	39	inch	inch	NN
12350	605	40	strips	strip	NNS
12350	605	41	,	,	,
12350	605	42	crosswise	crosswise	NN
12350	605	43	,	,	,
12350	605	44	cut	cut	VBD
12350	605	45	again	again	RB
12350	605	46	to	to	TO
12350	605	47	form	form	VB
12350	605	48	one	one	CD
12350	605	49	-	-	HYPH
12350	605	50	half	half	NN
12350	605	51	inch	inch	NN
12350	605	52	squares	square	NNS
12350	605	53	.	.	.
12350	606	1	Dry	Dry	NNP
12350	606	2	same	same	JJ
12350	606	3	as	as	IN
12350	606	4	noodles	noodle	NNS
12350	606	5	.	.	.
12350	607	1	Drop	drop	VB
12350	607	2	by	by	IN
12350	607	3	handfuls	handful	NNS
12350	607	4	in	in	IN
12350	607	5	boiling	boil	VBG
12350	607	6	soup	soup	NN
12350	607	7	.	.	.
12350	608	1	KREPLECH	KREPLECH	NNP
12350	608	2	OR	or	CC
12350	608	3	BUTTERFLIES	BUTTERFLIES	NNP
12350	608	4	Roll	Roll	NNP
12350	608	5	noodle	noodle	NN
12350	608	6	dough	dough	NN
12350	608	7	into	into	IN
12350	608	8	pieces	piece	NNS
12350	608	9	two	two	CD
12350	608	10	and	and	CC
12350	608	11	one	one	CD
12350	608	12	-	-	HYPH
12350	608	13	half	half	NN
12350	608	14	inches	inch	NNS
12350	608	15	square	square	JJ
12350	608	16	.	.	.
12350	609	1	Place	place	NN
12350	609	2	on	on	IN
12350	609	3	each	each	DT
12350	609	4	one	one	CD
12350	609	5	tablespoon	tablespoon	NN
12350	609	6	of	of	IN
12350	609	7	force	force	NN
12350	609	8	-	-	HYPH
12350	609	9	meat	meat	NN
12350	609	10	,	,	,
12350	609	11	then	then	RB
12350	609	12	fold	fold	VB
12350	609	13	squares	square	NNS
12350	609	14	into	into	IN
12350	609	15	three	three	CD
12350	609	16	corned	corn	VBN
12350	609	17	pockets	pocket	NNS
12350	609	18	,	,	,
12350	609	19	pressing	press	VBG
12350	609	20	edges	edge	NNS
12350	609	21	well	well	RB
12350	609	22	together	together	RB
12350	609	23	.	.	.
12350	610	1	Drop	drop	VB
12350	610	2	in	in	IN
12350	610	3	boiling	boil	VBG
12350	610	4	soup	soup	NN
12350	610	5	or	or	CC
12350	610	6	salted	salt	VBN
12350	610	7	water	water	NN
12350	610	8	and	and	CC
12350	610	9	boil	boil	VB
12350	610	10	fifteen	fifteen	CD
12350	610	11	minutes	minute	NNS
12350	610	12	.	.	.
12350	611	1	FORCE	force	NN
12350	611	2	-	-	HYPH
12350	611	3	MEAT	meat	NN
12350	611	4	FOR	for	IN
12350	611	5	KREPLECH	KREPLECH	NNP
12350	611	6	Chop	Chop	NNP
12350	611	7	one	one	CD
12350	611	8	pound	pound	NN
12350	611	9	of	of	IN
12350	611	10	beef	beef	NN
12350	611	11	,	,	,
12350	611	12	soup	soup	NN
12350	611	13	meat	meat	NN
12350	611	14	,	,	,
12350	611	15	cold	cold	JJ
12350	611	16	veal	veal	NN
12350	611	17	,	,	,
12350	611	18	or	or	CC
12350	611	19	take	take	VB
12350	611	20	lamb	lamb	NN
12350	611	21	chopped	chop	VBN
12350	611	22	very	very	RB
12350	611	23	fine	fine	JJ
12350	611	24	,	,	,
12350	611	25	season	season	NN
12350	611	26	with	with	IN
12350	611	27	one	one	CD
12350	611	28	teaspoon	teaspoon	NN
12350	611	29	of	of	IN
12350	611	30	salt	salt	NN
12350	611	31	,	,	,
12350	611	32	one	one	CD
12350	611	33	-	-	HYPH
12350	611	34	eighth	eighth	JJ
12350	611	35	teaspoon	teaspoon	NN
12350	611	36	of	of	IN
12350	611	37	pepper	pepper	NN
12350	611	38	,	,	,
12350	611	39	ginger	ginger	NN
12350	611	40	or	or	CC
12350	611	41	nutmeg	nutmeg	NN
12350	611	42	,	,	,
12350	611	43	one	one	CD
12350	611	44	-	-	HYPH
12350	611	45	half	half	NN
12350	611	46	teaspoon	teaspoon	NN
12350	611	47	of	of	IN
12350	611	48	onion	onion	NN
12350	611	49	juice	juice	NN
12350	611	50	,	,	,
12350	611	51	mix	mix	VB
12350	611	52	with	with	IN
12350	611	53	one	one	CD
12350	611	54	egg	egg	NN
12350	611	55	.	.	.
12350	612	1	This	this	DT
12350	612	2	force	force	NN
12350	612	3	-	-	HYPH
12350	612	4	meat	meat	NN
12350	612	5	may	may	MD
12350	612	6	also	also	RB
12350	612	7	be	be	VB
12350	612	8	made	make	VBN
12350	612	9	into	into	IN
12350	612	10	balls	ball	NNS
12350	612	11	one	one	CD
12350	612	12	-	-	HYPH
12350	612	13	half	half	NN
12350	612	14	inch	inch	NN
12350	612	15	in	in	IN
12350	612	16	diameter	diameter	NN
12350	612	17	,	,	,
12350	612	18	roll	roll	VB
12350	612	19	the	the	DT
12350	612	20	balls	ball	NNS
12350	612	21	in	in	IN
12350	612	22	flour	flour	NN
12350	612	23	and	and	CC
12350	612	24	cook	cook	VB
12350	612	25	them	-PRON-	PRP
12350	612	26	in	in	IN
12350	612	27	the	the	DT
12350	612	28	boiling	boiling	NN
12350	612	29	soup	soup	NN
12350	612	30	,	,	,
12350	612	31	or	or	CC
12350	612	32	fry	fry	VB
12350	612	33	them	-PRON-	PRP
12350	612	34	in	in	IN
12350	612	35	fat	fat	NN
12350	612	36	.	.	.
12350	613	1	BAKING	BAKING	NNP
12350	613	2	POWDER	POWDER	NNP
12350	613	3	DUMPLINGS	DUMPLINGS	NNP
12350	613	4	Sift	Sift	NNP
12350	613	5	one	one	CD
12350	613	6	cup	cup	NN
12350	613	7	of	of	IN
12350	613	8	flour	flour	NN
12350	613	9	,	,	,
12350	613	10	one	one	CD
12350	613	11	-	-	HYPH
12350	613	12	fourth	fourth	NN
12350	613	13	teaspoon	teaspoon	NN
12350	613	14	of	of	IN
12350	613	15	salt	salt	NN
12350	613	16	,	,	,
12350	613	17	one	one	CD
12350	613	18	teaspoon	teaspoon	NN
12350	613	19	of	of	IN
12350	613	20	baking	baking	NN
12350	613	21	powder	powder	NNP
12350	613	22	,	,	,
12350	613	23	stir	stir	VB
12350	613	24	in	in	IN
12350	613	25	scant	scant	JJ
12350	613	26	one	one	CD
12350	613	27	-	-	HYPH
12350	613	28	half	half	NN
12350	613	29	cup	cup	NN
12350	613	30	of	of	IN
12350	613	31	milk	milk	NN
12350	613	32	or	or	CC
12350	613	33	water	water	NN
12350	613	34	and	and	CC
12350	613	35	mix	mix	VB
12350	613	36	to	to	IN
12350	613	37	a	a	DT
12350	613	38	smooth	smooth	JJ
12350	613	39	batter	batter	NN
12350	613	40	.	.	.
12350	614	1	Drop	drop	VB
12350	614	2	one	one	CD
12350	614	3	teaspoonful	teaspoonful	JJ
12350	614	4	at	at	IN
12350	614	5	a	a	DT
12350	614	6	time	time	NN
12350	614	7	in	in	IN
12350	614	8	the	the	DT
12350	614	9	boiling	boiling	NN
12350	614	10	soup	soup	NN
12350	614	11	;	;	:
12350	614	12	cover	cover	NN
12350	614	13	kettle	kettle	NNP
12350	614	14	,	,	,
12350	614	15	let	let	VB
12350	614	16	boil	boil	VB
12350	614	17	five	five	CD
12350	614	18	minutes	minute	NNS
12350	614	19	and	and	CC
12350	614	20	serve	serve	VBP
12350	614	21	at	at	IN
12350	614	22	once	once	RB
12350	614	23	.	.	.
12350	615	1	CROUTONS	CROUTONS	NNP
12350	615	2	Cut	Cut	NNP
12350	615	3	stale	stale	JJ
12350	615	4	bread	bread	NN
12350	615	5	into	into	IN
12350	615	6	cubes	cube	NNS
12350	615	7	,	,	,
12350	615	8	place	place	NN
12350	615	9	in	in	IN
12350	615	10	pan	pan	NN
12350	615	11	and	and	CC
12350	615	12	brown	brown	NNP
12350	615	13	in	in	IN
12350	615	14	the	the	DT
12350	615	15	oven	oven	NN
12350	615	16	;	;	:
12350	615	17	or	or	CC
12350	615	18	butter	butter	VB
12350	615	19	the	the	DT
12350	615	20	bread	bread	NN
12350	615	21	,	,	,
12350	615	22	cut	cut	VBN
12350	615	23	into	into	IN
12350	615	24	cubes	cube	NNS
12350	615	25	and	and	CC
12350	615	26	then	then	RB
12350	615	27	brown	brown	VB
12350	615	28	the	the	DT
12350	615	29	same	same	JJ
12350	615	30	way	way	NN
12350	615	31	.	.	.
12350	616	1	Fry	fry	CD
12350	616	2	small	small	JJ
12350	616	3	cubes	cube	NNS
12350	616	4	of	of	IN
12350	616	5	stale	stale	JJ
12350	616	6	bread	bread	NN
12350	616	7	in	in	IN
12350	616	8	deep	deep	JJ
12350	616	9	hot	hot	JJ
12350	616	10	fat	fat	NN
12350	616	11	until	until	IN
12350	616	12	brown	brown	JJ
12350	616	13	or	or	CC
12350	616	14	fry	fry	VB
12350	616	15	them	-PRON-	PRP
12350	616	16	in	in	IN
12350	616	17	a	a	DT
12350	616	18	little	little	JJ
12350	616	19	butter	butter	NN
12350	616	20	or	or	CC
12350	616	21	fat	fat	NN
12350	616	22	in	in	IN
12350	616	23	a	a	DT
12350	616	24	hot	hot	JJ
12350	616	25	spider	spider	NN
12350	616	26	until	until	IN
12350	616	27	brown	brown	NNP
12350	616	28	.	.	.
12350	617	1	PFÄRVEL	pfärvel	NN
12350	617	2	OR	or	CC
12350	617	3	GRATED	grate	VBD
12350	617	4	EGG	EGG	NNP
12350	617	5	FOR	for	IN
12350	617	6	SOUP	SOUP	NNP
12350	617	7	Into	into	IN
12350	617	8	the	the	DT
12350	617	9	yolk	yolk	NN
12350	617	10	of	of	IN
12350	617	11	one	one	CD
12350	617	12	egg	egg	NN
12350	617	13	stir	stir	VBP
12350	617	14	enough	enough	JJ
12350	617	15	flour	flour	NN
12350	617	16	until	until	IN
12350	617	17	it	-PRON-	PRP
12350	617	18	is	be	VBZ
12350	617	19	too	too	RB
12350	617	20	stiff	stiff	JJ
12350	617	21	to	to	IN
12350	617	22	work	work	NN
12350	617	23	.	.	.
12350	618	1	Grate	grate	VB
12350	618	2	on	on	IN
12350	618	3	coarse	coarse	JJ
12350	618	4	grater	grater	NN
12350	618	5	,	,	,
12350	618	6	and	and	CC
12350	618	7	spread	spread	VBD
12350	618	8	on	on	IN
12350	618	9	board	board	NN
12350	618	10	to	to	TO
12350	618	11	dry	dry	VB
12350	618	12	.	.	.
12350	619	1	After	after	IN
12350	619	2	soup	soup	NN
12350	619	3	is	be	VBZ
12350	619	4	strained	strained	JJ
12350	619	5	,	,	,
12350	619	6	put	put	VBN
12350	619	7	in	in	RP
12350	619	8	and	and	CC
12350	619	9	boil	boil	VB
12350	619	10	ten	ten	CD
12350	619	11	minutes	minute	NNS
12350	619	12	before	before	IN
12350	619	13	serving	serve	VBG
12350	619	14	.	.	.
12350	620	1	SPATZEN	SPATZEN	NNP
12350	620	2	Beat	Beat	NNP
12350	620	3	one	one	CD
12350	620	4	egg	egg	NN
12350	620	5	well	well	RB
12350	620	6	,	,	,
12350	620	7	add	add	VB
12350	620	8	one	one	CD
12350	620	9	-	-	HYPH
12350	620	10	half	half	NN
12350	620	11	teaspoon	teaspoon	NN
12350	620	12	of	of	IN
12350	620	13	salt	salt	NN
12350	620	14	,	,	,
12350	620	15	three	three	CD
12350	620	16	-	-	HYPH
12350	620	17	fourths	fourth	NNS
12350	620	18	cup	cup	NN
12350	620	19	of	of	IN
12350	620	20	flour	flour	NN
12350	620	21	and	and	CC
12350	620	22	one	one	CD
12350	620	23	-	-	HYPH
12350	620	24	third	third	NN
12350	620	25	cup	cup	NN
12350	620	26	of	of	IN
12350	620	27	water	water	NN
12350	620	28	,	,	,
12350	620	29	stirring	stir	VBG
12350	620	30	to	to	IN
12350	620	31	a	a	DT
12350	620	32	stiff	stiff	JJ
12350	620	33	,	,	,
12350	620	34	smooth	smooth	JJ
12350	620	35	batter	batter	NN
12350	620	36	.	.	.
12350	621	1	Drop	drop	VB
12350	621	2	by	by	IN
12350	621	3	teaspoons	teaspoon	NNS
12350	621	4	into	into	IN
12350	621	5	boiling	boil	VBG
12350	621	6	soup	soup	NN
12350	621	7	ten	ten	CD
12350	621	8	minutes	minute	NNS
12350	621	9	before	before	IN
12350	621	10	serving	serve	VBG
12350	621	11	.	.	.
12350	622	1	EGG	EGG	NNP
12350	622	2	CUSTARD	CUSTARD	NNS
12350	622	3	Beat	beat	VBP
12350	622	4	slightly	slightly	RB
12350	622	5	the	the	DT
12350	622	6	yolks	yolk	NNS
12350	622	7	of	of	IN
12350	622	8	two	two	CD
12350	622	9	eggs	egg	NNS
12350	622	10	,	,	,
12350	622	11	add	add	VB
12350	622	12	two	two	CD
12350	622	13	tablespoons	tablespoon	NNS
12350	622	14	of	of	IN
12350	622	15	milk	milk	NN
12350	622	16	and	and	CC
12350	622	17	a	a	DT
12350	622	18	few	few	JJ
12350	622	19	grains	grain	NNS
12350	622	20	of	of	IN
12350	622	21	salt	salt	NN
12350	622	22	.	.	.
12350	623	1	Pour	pour	VB
12350	623	2	into	into	IN
12350	623	3	small	small	JJ
12350	623	4	buttered	butter	VBN
12350	623	5	cup	cup	NN
12350	623	6	,	,	,
12350	623	7	place	place	NN
12350	623	8	in	in	IN
12350	623	9	pan	pan	NN
12350	623	10	of	of	IN
12350	623	11	hot	hot	JJ
12350	623	12	water	water	NN
12350	623	13	and	and	CC
12350	623	14	bake	bake	VB
12350	623	15	until	until	IN
12350	623	16	firm	firm	JJ
12350	623	17	;	;	:
12350	623	18	cool	cool	JJ
12350	623	19	,	,	,
12350	623	20	remove	remove	VBP
12350	623	21	from	from	IN
12350	623	22	cup	cup	NN
12350	623	23	and	and	CC
12350	623	24	cut	cut	VBD
12350	623	25	in	in	IN
12350	623	26	fancy	fancy	JJ
12350	623	27	shapes	shape	NNS
12350	623	28	with	with	IN
12350	623	29	French	french	JJ
12350	623	30	vegetable	vegetable	NN
12350	623	31	cutters	cutter	NNS
12350	623	32	.	.	.
12350	624	1	GRATED	grate	VBD
12350	624	2	IRISH	IRISH	NNP
12350	624	3	POTATO	potato	NN
12350	624	4	Peel	peel	NN
12350	624	5	,	,	,
12350	624	6	wash	wash	NN
12350	624	7	and	and	CC
12350	624	8	grate	grate	VB
12350	624	9	one	one	CD
12350	624	10	large	large	JJ
12350	624	11	Irish	irish	JJ
12350	624	12	potato	potato	NN
12350	624	13	,	,	,
12350	624	14	or	or	CC
12350	624	15	two	two	CD
12350	624	16	medium	medium	JJ
12350	624	17	-	-	HYPH
12350	624	18	sized	sized	JJ
12350	624	19	ones	one	NNS
12350	624	20	.	.	.
12350	625	1	Put	put	VB
12350	625	2	it	-PRON-	PRP
12350	625	3	in	in	IN
12350	625	4	a	a	DT
12350	625	5	sieve	sieve	NN
12350	625	6	and	and	CC
12350	625	7	let	let	VB
12350	625	8	hot	hot	JJ
12350	625	9	water	water	NN
12350	625	10	run	run	VB
12350	625	11	over	over	IN
12350	625	12	it	-PRON-	PRP
12350	625	13	until	until	IN
12350	625	14	it	-PRON-	PRP
12350	625	15	is	be	VBZ
12350	625	16	perfectly	perfectly	RB
12350	625	17	white	white	JJ
12350	625	18	.	.	.
12350	626	1	Have	have	VBP
12350	626	2	the	the	DT
12350	626	3	white	white	NN
12350	626	4	of	of	IN
12350	626	5	one	one	CD
12350	626	6	egg	egg	NN
12350	626	7	beaten	beat	VBN
12350	626	8	to	to	IN
12350	626	9	a	a	DT
12350	626	10	very	very	RB
12350	626	11	stiff	stiff	JJ
12350	626	12	froth	froth	NN
12350	626	13	,	,	,
12350	626	14	then	then	RB
12350	626	15	stir	stir	VB
12350	626	16	in	in	IN
12350	626	17	the	the	DT
12350	626	18	potatoes	potato	NNS
12350	626	19	and	and	CC
12350	626	20	twenty	twenty	CD
12350	626	21	minutes	minute	NNS
12350	626	22	before	before	IN
12350	626	23	serving	serve	VBG
12350	626	24	add	add	VB
12350	626	25	it	-PRON-	PRP
12350	626	26	to	to	IN
12350	626	27	the	the	DT
12350	626	28	boiling	boiling	NN
12350	626	29	soup	soup	NN
12350	626	30	.	.	.
12350	627	1	Beat	beat	VB
12350	627	2	the	the	DT
12350	627	3	yolk	yolk	NN
12350	627	4	of	of	IN
12350	627	5	one	one	CD
12350	627	6	egg	egg	NN
12350	627	7	up	up	RP
12350	627	8	in	in	IN
12350	627	9	the	the	DT
12350	627	10	soup	soup	NN
12350	627	11	tureen	tureen	NN
12350	627	12	,	,	,
12350	627	13	and	and	CC
12350	627	14	pour	pour	VB
12350	627	15	the	the	DT
12350	627	16	hot	hot	JJ
12350	627	17	soup	soup	NN
12350	627	18	over	over	IN
12350	627	19	it	-PRON-	PRP
12350	627	20	,	,	,
12350	627	21	stirring	stir	VBG
12350	627	22	carefully	carefully	RB
12350	627	23	at	at	IN
12350	627	24	first	first	RB
12350	627	25	.	.	.
12350	628	1	FARINA	FARINA	NNS
12350	628	2	DUMPLINGS	dumpling	NNS
12350	628	3	Put	put	VBP
12350	628	4	in	in	RP
12350	628	5	a	a	DT
12350	628	6	double	double	JJ
12350	628	7	boiler	boiler	NN
12350	628	8	one	one	CD
12350	628	9	kitchen	kitchen	NN
12350	628	10	spoon	spoon	NN
12350	628	11	of	of	IN
12350	628	12	fresh	fresh	JJ
12350	628	13	butter	butter	NN
12350	628	14	,	,	,
12350	628	15	stir	stir	VB
12350	628	16	in	in	IN
12350	628	17	one	one	CD
12350	628	18	cup	cup	NN
12350	628	19	of	of	IN
12350	628	20	milk	milk	NN
12350	628	21	.	.	.
12350	629	1	When	when	WRB
12350	629	2	it	-PRON-	PRP
12350	629	3	begins	begin	VBZ
12350	629	4	to	to	TO
12350	629	5	boil	boil	VB
12350	629	6	stir	stir	NN
12350	629	7	in	in	IN
12350	629	8	enough	enough	JJ
12350	629	9	farina	farina	NNP
12350	629	10	to	to	IN
12350	629	11	thicken	thicken	NNP
12350	629	12	.	.	.
12350	630	1	Take	take	VB
12350	630	2	off	off	RP
12350	630	3	the	the	DT
12350	630	4	stove	stove	NN
12350	630	5	and	and	CC
12350	630	6	when	when	WRB
12350	630	7	cold	cold	JJ
12350	630	8	add	add	VBP
12350	630	9	the	the	DT
12350	630	10	yolks	yolk	NNS
12350	630	11	of	of	IN
12350	630	12	two	two	CD
12350	630	13	eggs	egg	NNS
12350	630	14	and	and	CC
12350	630	15	the	the	DT
12350	630	16	stiffly	stiffly	RB
12350	630	17	-	-	HYPH
12350	630	18	beaten	beat	VBN
12350	630	19	whites	white	NNS
12350	630	20	,	,	,
12350	630	21	and	and	CC
12350	630	22	a	a	DT
12350	630	23	little	little	JJ
12350	630	24	salt	salt	NN
12350	630	25	and	and	CC
12350	630	26	nutmeg	nutmeg	NN
12350	630	27	and	and	CC
12350	630	28	one	one	CD
12350	630	29	-	-	HYPH
12350	630	30	half	half	NN
12350	630	31	cup	cup	NN
12350	630	32	of	of	IN
12350	630	33	grated	grate	VBN
12350	630	34	almonds	almond	VBZ
12350	630	35	if	if	IN
12350	630	36	desired	desire	VBN
12350	630	37	.	.	.
12350	631	1	Let	let	VB
12350	631	2	cool	cool	JJ
12350	631	3	,	,	,
12350	631	4	then	then	RB
12350	631	5	make	make	VB
12350	631	6	into	into	IN
12350	631	7	little	little	JJ
12350	631	8	balls	ball	NNS
12350	631	9	,	,	,
12350	631	10	and	and	CC
12350	631	11	ten	ten	CD
12350	631	12	minutes	minute	NNS
12350	631	13	before	before	IN
12350	631	14	soup	soup	NN
12350	631	15	is	be	VBZ
12350	631	16	to	to	TO
12350	631	17	be	be	VB
12350	631	18	served	serve	VBN
12350	631	19	,	,	,
12350	631	20	drop	drop	VB
12350	631	21	in	in	IN
12350	631	22	boiler	boiler	NN
12350	631	23	and	and	CC
12350	631	24	let	let	VB
12350	631	25	boil	boil	VB
12350	631	26	up	up	RP
12350	631	27	once	once	RB
12350	631	28	or	or	CC
12350	631	29	twice	twice	RB
12350	631	30	.	.	.
12350	632	1	BOILED	BOILED	NNP
12350	632	2	FLOUR	flour	NN
12350	632	3	BALLS	ball	NNS
12350	632	4	WITH	with	IN
12350	632	5	ALMONDS	almond	NNS
12350	632	6	Two	two	CD
12350	632	7	yolks	yolk	NNS
12350	632	8	of	of	IN
12350	632	9	eggs	egg	NNS
12350	632	10	beaten	beat	VBN
12350	632	11	very	very	RB
12350	632	12	light	light	JJ
12350	632	13	,	,	,
12350	632	14	add	add	VB
12350	632	15	a	a	DT
12350	632	16	pinch	pinch	NN
12350	632	17	of	of	IN
12350	632	18	salt	salt	NN
12350	632	19	,	,	,
12350	632	20	pepper	pepper	NN
12350	632	21	and	and	CC
12350	632	22	finely	finely	RB
12350	632	23	-	-	HYPH
12350	632	24	chopped	chop	VBN
12350	632	25	parsley	parsley	NN
12350	632	26	.	.	.
12350	633	1	Add	add	VB
12350	633	2	six	six	CD
12350	633	3	blanched	blanch	VBD
12350	633	4	almonds	almond	NNS
12350	633	5	grated	grate	VBN
12350	633	6	,	,	,
12350	633	7	enough	enough	JJ
12350	633	8	sifted	sift	VBN
12350	633	9	flour	flour	NN
12350	633	10	to	to	TO
12350	633	11	make	make	VB
12350	633	12	stiff	stiff	JJ
12350	633	13	batter	batter	NN
12350	633	14	,	,	,
12350	633	15	then	then	RB
12350	633	16	add	add	VB
12350	633	17	the	the	DT
12350	633	18	stiffly	stiffly	RB
12350	633	19	-	-	HYPH
12350	633	20	beaten	beat	VBN
12350	633	21	whites	white	NNS
12350	633	22	of	of	IN
12350	633	23	eggs	egg	NNS
12350	633	24	and	and	CC
12350	633	25	one	one	CD
12350	633	26	-	-	HYPH
12350	633	27	half	half	NN
12350	633	28	teaspoon	teaspoon	NN
12350	633	29	of	of	IN
12350	633	30	baking	baking	NN
12350	633	31	powder	powder	NN
12350	633	32	.	.	.
12350	634	1	Drop	drop	VB
12350	634	2	by	by	IN
12350	634	3	teaspoons	teaspoon	NNS
12350	634	4	in	in	IN
12350	634	5	soup	soup	NN
12350	634	6	ten	ten	CD
12350	634	7	minutes	minute	NNS
12350	634	8	before	before	IN
12350	634	9	serving	serve	VBG
12350	634	10	.	.	.
12350	635	1	EINLAUF	EINLAUF	NNP
12350	635	2	(	(	-LRB-
12350	635	3	EGG	EGG	NNP
12350	635	4	DROP	drop	NN
12350	635	5	)	)	-RRB-
12350	635	6	Beat	beat	VB
12350	635	7	one	one	CD
12350	635	8	egg	egg	NN
12350	635	9	,	,	,
12350	635	10	add	add	VB
12350	635	11	one	one	CD
12350	635	12	-	-	HYPH
12350	635	13	eighth	eighth	JJ
12350	635	14	teaspoon	teaspoon	NN
12350	635	15	of	of	IN
12350	635	16	salt	salt	NN
12350	635	17	,	,	,
12350	635	18	three	three	CD
12350	635	19	tablespoons	tablespoon	NNS
12350	635	20	of	of	IN
12350	635	21	flour	flour	NN
12350	635	22	and	and	CC
12350	635	23	one	one	CD
12350	635	24	-	-	HYPH
12350	635	25	fourth	fourth	NN
12350	635	26	cup	cup	NN
12350	635	27	of	of	IN
12350	635	28	water	water	NN
12350	635	29	,	,	,
12350	635	30	stir	stir	VB
12350	635	31	until	until	IN
12350	635	32	smooth	smooth	JJ
12350	635	33	.	.	.
12350	636	1	Pour	pour	VB
12350	636	2	slowly	slowly	RB
12350	636	3	from	from	IN
12350	636	4	a	a	DT
12350	636	5	considerable	considerable	JJ
12350	636	6	height	height	NN
12350	636	7	from	from	IN
12350	636	8	the	the	DT
12350	636	9	end	end	NN
12350	636	10	of	of	IN
12350	636	11	a	a	DT
12350	636	12	spoon	spoon	NN
12350	636	13	into	into	IN
12350	636	14	the	the	DT
12350	636	15	boiling	boiling	NN
12350	636	16	soup	soup	NN
12350	636	17	.	.	.
12350	637	1	Cook	cook	VB
12350	637	2	two	two	CD
12350	637	3	or	or	CC
12350	637	4	three	three	CD
12350	637	5	minutes	minute	NNS
12350	637	6	and	and	CC
12350	637	7	serve	serve	VB
12350	637	8	hot	hot	JJ
12350	637	9	;	;	:
12350	637	10	add	add	VB
12350	637	11	one	one	CD
12350	637	12	teaspoon	teaspoon	NN
12350	637	13	of	of	IN
12350	637	14	chopped	chop	VBN
12350	637	15	parsley	parsley	NN
12350	637	16	to	to	IN
12350	637	17	the	the	DT
12350	637	18	soup	soup	NN
12350	637	19	.	.	.
12350	638	1	EGG	egg	NN
12350	638	2	DUMPLINGS	DUMPLINGS	NNP
12350	638	3	FOR	for	IN
12350	638	4	SOUPS	SOUPS	NNP
12350	638	5	Rub	Rub	NNP
12350	638	6	the	the	DT
12350	638	7	yolks	yolk	NNS
12350	638	8	of	of	IN
12350	638	9	two	two	CD
12350	638	10	hard	hard	RB
12350	638	11	-	-	HYPH
12350	638	12	boiled	boil	VBN
12350	638	13	eggs	egg	NNS
12350	638	14	to	to	IN
12350	638	15	a	a	DT
12350	638	16	smooth	smooth	JJ
12350	638	17	paste	paste	NN
12350	638	18	,	,	,
12350	638	19	add	add	VB
12350	638	20	a	a	DT
12350	638	21	little	little	JJ
12350	638	22	salt	salt	NN
12350	638	23	and	and	CC
12350	638	24	grated	grate	VBD
12350	638	25	nutmeg	nutmeg	NNS
12350	638	26	and	and	CC
12350	638	27	one	one	CD
12350	638	28	-	-	HYPH
12350	638	29	half	half	NN
12350	638	30	teaspoon	teaspoon	NN
12350	638	31	of	of	IN
12350	638	32	melted	melted	JJ
12350	638	33	butter	butter	NN
12350	638	34	.	.	.
12350	639	1	Add	add	VB
12350	639	2	the	the	DT
12350	639	3	chopped	chop	VBN
12350	639	4	whites	white	NNS
12350	639	5	of	of	IN
12350	639	6	two	two	CD
12350	639	7	eggs	egg	NNS
12350	639	8	and	and	CC
12350	639	9	a	a	DT
12350	639	10	raw	raw	JJ
12350	639	11	egg	egg	NN
12350	639	12	yolk	yolk	NN
12350	639	13	to	to	TO
12350	639	14	be	be	VB
12350	639	15	able	able	JJ
12350	639	16	to	to	TO
12350	639	17	mold	mold	VB
12350	639	18	the	the	DT
12350	639	19	dough	dough	NN
12350	639	20	into	into	IN
12350	639	21	little	little	JJ
12350	639	22	marbles	marble	NNS
12350	639	23	,	,	,
12350	639	24	put	put	VBN
12350	639	25	in	in	RP
12350	639	26	boiling	boil	VBG
12350	639	27	soup	soup	NN
12350	639	28	one	one	CD
12350	639	29	minute	minute	NN
12350	639	30	.	.	.
12350	640	1	SCHWEM	schwem	JJ
12350	640	2	KLOESSE	KLOESSE	NNP
12350	640	3	Take	take	VB
12350	640	4	three	three	CD
12350	640	5	tablespoons	tablespoon	NNS
12350	640	6	of	of	IN
12350	640	7	flour	flour	NN
12350	640	8	;	;	:
12350	640	9	stir	stir	VB
12350	640	10	with	with	IN
12350	640	11	one	one	CD
12350	640	12	egg	egg	NN
12350	640	13	and	and	CC
12350	640	14	one	one	CD
12350	640	15	-	-	HYPH
12350	640	16	half	half	NN
12350	640	17	cup	cup	NN
12350	640	18	of	of	IN
12350	640	19	milk	milk	NN
12350	640	20	;	;	:
12350	640	21	pour	pour	VB
12350	640	22	this	this	DT
12350	640	23	in	in	IN
12350	640	24	a	a	DT
12350	640	25	pan	pan	NN
12350	640	26	in	in	IN
12350	640	27	which	which	WDT
12350	640	28	some	some	DT
12350	640	29	butter	butter	NN
12350	640	30	was	be	VBD
12350	640	31	melted	melt	VBN
12350	640	32	;	;	:
12350	640	33	stir	stir	VB
12350	640	34	until	until	IN
12350	640	35	it	-PRON-	PRP
12350	640	36	loosens	loosen	VBZ
12350	640	37	from	from	IN
12350	640	38	the	the	DT
12350	640	39	pan	pan	NN
12350	640	40	.	.	.
12350	641	1	When	when	WRB
12350	641	2	it	-PRON-	PRP
12350	641	3	is	be	VBZ
12350	641	4	cold	cold	JJ
12350	641	5	,	,	,
12350	641	6	add	add	VB
12350	641	7	two	two	CD
12350	641	8	more	more	JJR
12350	641	9	eggs	egg	NNS
12350	641	10	and	and	CC
12350	641	11	some	some	DT
12350	641	12	salt	salt	NN
12350	641	13	,	,	,
12350	641	14	and	and	CC
12350	641	15	shortly	shortly	RB
12350	641	16	before	before	IN
12350	641	17	needed	need	VBN
12350	641	18	form	form	NN
12350	641	19	in	in	IN
12350	641	20	little	little	JJ
12350	641	21	dumplings	dumpling	NNS
12350	641	22	and	and	CC
12350	641	23	put	put	VBN
12350	641	24	in	in	RP
12350	641	25	boiling	boil	VBG
12350	641	26	hot	hot	JJ
12350	641	27	soup	soup	NN
12350	641	28	for	for	IN
12350	641	29	five	five	CD
12350	641	30	minutes	minute	NNS
12350	641	31	.	.	.
12350	642	1	DUMPLINGS	dumpling	NNS
12350	642	2	FOR	for	IN
12350	642	3	CREAM	CREAM	NNP
12350	642	4	SOUPS	SOUPS	NNP
12350	642	5	Scald	Scald	NNP
12350	642	6	some	some	DT
12350	642	7	flour	flour	NN
12350	642	8	with	with	IN
12350	642	9	milk	milk	NN
12350	642	10	or	or	CC
12350	642	11	water	water	NN
12350	642	12	,	,	,
12350	642	13	mix	mix	VB
12350	642	14	in	in	IN
12350	642	15	a	a	DT
12350	642	16	small	small	JJ
12350	642	17	piece	piece	NN
12350	642	18	of	of	IN
12350	642	19	butter	butter	NN
12350	642	20	and	and	CC
12350	642	21	salt	salt	NN
12350	642	22	,	,	,
12350	642	23	and	and	CC
12350	642	24	boil	boil	VB
12350	642	25	until	until	IN
12350	642	26	thick	thick	JJ
12350	642	27	.	.	.
12350	643	1	When	when	WRB
12350	643	2	cool	cool	JJ
12350	643	3	beat	beat	NN
12350	643	4	in	in	IN
12350	643	5	yolk	yolk	NNP
12350	643	6	of	of	IN
12350	643	7	an	an	DT
12350	643	8	egg	egg	NN
12350	643	9	,	,	,
12350	643	10	if	if	IN
12350	643	11	too	too	RB
12350	643	12	stiff	stiff	JJ
12350	643	13	add	add	VBP
12350	643	14	the	the	DT
12350	643	15	beaten	beat	VBN
12350	643	16	white	white	JJ
12350	643	17	.	.	.
12350	644	1	DROP	drop	NN
12350	644	2	DUMPLINGS	DUMPLINGS	NNPS
12350	644	3	Break	break	VBP
12350	644	4	into	into	IN
12350	644	5	a	a	DT
12350	644	6	cup	cup	NN
12350	644	7	the	the	DT
12350	644	8	whites	white	NNS
12350	644	9	of	of	IN
12350	644	10	three	three	CD
12350	644	11	eggs	egg	NNS
12350	644	12	;	;	:
12350	644	13	fill	fill	VB
12350	644	14	the	the	DT
12350	644	15	cup	cup	NN
12350	644	16	with	with	IN
12350	644	17	milk	milk	NN
12350	644	18	;	;	:
12350	644	19	put	put	VB
12350	644	20	it	-PRON-	PRP
12350	644	21	with	with	IN
12350	644	22	a	a	DT
12350	644	23	tablespoon	tablespoon	NN
12350	644	24	of	of	IN
12350	644	25	fresh	fresh	JJ
12350	644	26	butter	butter	NN
12350	644	27	and	and	CC
12350	644	28	one	one	CD
12350	644	29	cup	cup	NN
12350	644	30	of	of	IN
12350	644	31	sifted	sift	VBN
12350	644	32	flour	flour	NN
12350	644	33	in	in	IN
12350	644	34	a	a	DT
12350	644	35	spider	spider	NN
12350	644	36	and	and	CC
12350	644	37	stir	stir	VB
12350	644	38	as	as	IN
12350	644	39	it	-PRON-	PRP
12350	644	40	boils	boil	VBZ
12350	644	41	until	until	IN
12350	644	42	it	-PRON-	PRP
12350	644	43	leaves	leave	VBZ
12350	644	44	the	the	DT
12350	644	45	spider	spider	NN
12350	644	46	clean	clean	JJ
12350	644	47	.	.	.
12350	645	1	Set	Set	VBN
12350	645	2	aside	aside	RB
12350	645	3	until	until	IN
12350	645	4	cool	cool	JJ
12350	645	5	and	and	CC
12350	645	6	stir	stir	VB
12350	645	7	in	in	IN
12350	645	8	the	the	DT
12350	645	9	yolks	yolk	NNS
12350	645	10	of	of	IN
12350	645	11	three	three	CD
12350	645	12	eggs	egg	NNS
12350	645	13	.	.	.
12350	646	1	Season	season	NN
12350	646	2	with	with	IN
12350	646	3	salt	salt	NN
12350	646	4	,	,	,
12350	646	5	pepper	pepper	NN
12350	646	6	and	and	CC
12350	646	7	nutmeg	nutmeg	NN
12350	646	8	,	,	,
12350	646	9	mix	mix	VB
12350	646	10	thoroughly	thoroughly	RB
12350	646	11	and	and	CC
12350	646	12	drop	drop	VB
12350	646	13	by	by	IN
12350	646	14	teaspoons	teaspoon	NNS
12350	646	15	in	in	IN
12350	646	16	the	the	DT
12350	646	17	boiling	boiling	NN
12350	646	18	soup	soup	NN
12350	646	19	ten	ten	CD
12350	646	20	minutes	minute	NNS
12350	646	21	before	before	IN
12350	646	22	ready	ready	JJ
12350	646	23	to	to	TO
12350	646	24	be	be	VB
12350	646	25	served	serve	VBN
12350	646	26	.	.	.
12350	647	1	LIVER	LIVER	NNP
12350	647	2	KLOESSE	KLOESSE	NNP
12350	647	3	(	(	-LRB-
12350	647	4	DUMPLINGS	DUMPLINGS	NNP
12350	647	5	)	)	-RRB-
12350	647	6	Brown	brown	VB
12350	647	7	a	a	DT
12350	647	8	small	small	JJ
12350	647	9	onion	onion	NN
12350	647	10	minced	mince	VBN
12350	647	11	in	in	IN
12350	647	12	one	one	CD
12350	647	13	tablespoon	tablespoon	NN
12350	647	14	of	of	IN
12350	647	15	chicken	chicken	NN
12350	647	16	fat	fat	NN
12350	647	17	,	,	,
12350	647	18	add	add	VB
12350	647	19	a	a	DT
12350	647	20	small	small	JJ
12350	647	21	liver	liver	NN
12350	647	22	chopped	chop	VBN
12350	647	23	fine	fine	JJ
12350	647	24	,	,	,
12350	647	25	chopped	chop	VBD
12350	647	26	parsley	parsley	NN
12350	647	27	,	,	,
12350	647	28	two	two	CD
12350	647	29	tablespoons	tablespoon	NNS
12350	647	30	of	of	IN
12350	647	31	flour	flour	NN
12350	647	32	.	.	.
12350	648	1	Season	season	NN
12350	648	2	with	with	IN
12350	648	3	nutmeg	nutmeg	NN
12350	648	4	,	,	,
12350	648	5	red	red	JJ
12350	648	6	and	and	CC
12350	648	7	white	white	JJ
12350	648	8	pepper	pepper	NN
12350	648	9	,	,	,
12350	648	10	and	and	CC
12350	648	11	add	add	VB
12350	648	12	two	two	CD
12350	648	13	eggs	egg	NNS
12350	648	14	.	.	.
12350	649	1	Drop	drop	VB
12350	649	2	with	with	IN
12350	649	3	teaspoon	teaspoon	NN
12350	649	4	in	in	IN
12350	649	5	the	the	DT
12350	649	6	boiling	boiling	NN
12350	649	7	soup	soup	NN
12350	649	8	,	,	,
12350	649	9	let	let	VB
12350	649	10	cook	cook	VB
12350	649	11	ten	ten	CD
12350	649	12	minutes	minute	NNS
12350	649	13	--	--	:
12350	649	14	serve	serve	VB
12350	649	15	.	.	.
12350	650	1	FRITTER	fritter	JJ
12350	650	2	BEANS	bean	NNS
12350	650	3	Beat	beat	VBP
12350	650	4	one	one	CD
12350	650	5	egg	egg	NN
12350	650	6	until	until	IN
12350	650	7	light	light	NN
12350	650	8	,	,	,
12350	650	9	add	add	VB
12350	650	10	three	three	CD
12350	650	11	-	-	HYPH
12350	650	12	fourths	fourth	NNS
12350	650	13	teaspoon	teaspoon	NN
12350	650	14	of	of	IN
12350	650	15	salt	salt	NN
12350	650	16	,	,	,
12350	650	17	one	one	CD
12350	650	18	-	-	HYPH
12350	650	19	half	half	NN
12350	650	20	cup	cup	NN
12350	650	21	of	of	IN
12350	650	22	flour	flour	NN
12350	650	23	and	and	CC
12350	650	24	two	two	CD
12350	650	25	tablespoons	tablespoon	NNS
12350	650	26	of	of	IN
12350	650	27	water	water	NN
12350	650	28	.	.	.
12350	651	1	Put	put	VB
12350	651	2	through	through	RP
12350	651	3	colander	colander	NN
12350	651	4	into	into	IN
12350	651	5	deep	deep	JJ
12350	651	6	hot	hot	JJ
12350	651	7	fat	fat	NN
12350	651	8	and	and	CC
12350	651	9	fry	fry	NN
12350	651	10	until	until	IN
12350	651	11	brown	brown	NNP
12350	651	12	.	.	.
12350	652	1	Drain	drain	VB
12350	652	2	and	and	CC
12350	652	3	pour	pour	VB
12350	652	4	hot	hot	JJ
12350	652	5	broth	broth	NN
12350	652	6	over	over	IN
12350	652	7	them	-PRON-	PRP
12350	652	8	.	.	.
12350	653	1	SPONGE	SPONGE	VBZ
12350	653	2	DUMPLINGS	DUMPLINGS	NNP
12350	653	3	Separate	separate	JJ
12350	653	4	three	three	CD
12350	653	5	eggs	egg	NNS
12350	653	6	,	,	,
12350	653	7	beat	beat	VBD
12350	653	8	the	the	DT
12350	653	9	yolks	yolk	NNS
12350	653	10	,	,	,
12350	653	11	and	and	CC
12350	653	12	add	add	VB
12350	653	13	one	one	CD
12350	653	14	cup	cup	NN
12350	653	15	of	of	IN
12350	653	16	soup	soup	NN
12350	653	17	stock	stock	NN
12350	653	18	,	,	,
12350	653	19	one	one	CD
12350	653	20	-	-	HYPH
12350	653	21	fourth	fourth	NN
12350	653	22	teaspoon	teaspoon	NN
12350	653	23	of	of	IN
12350	653	24	salt	salt	NN
12350	653	25	,	,	,
12350	653	26	then	then	RB
12350	653	27	add	add	VB
12350	653	28	the	the	DT
12350	653	29	beaten	beat	VBN
12350	653	30	whites	white	NNS
12350	653	31	.	.	.
12350	654	1	Pour	pour	VB
12350	654	2	into	into	IN
12350	654	3	a	a	DT
12350	654	4	greased	grease	VBN
12350	654	5	cup	cup	NN
12350	654	6	and	and	CC
12350	654	7	place	place	NN
12350	654	8	in	in	IN
12350	654	9	pan	pan	NN
12350	654	10	of	of	IN
12350	654	11	hot	hot	JJ
12350	654	12	water	water	NN
12350	654	13	and	and	CC
12350	654	14	steam	steam	NN
12350	654	15	until	until	IN
12350	654	16	firm	firm	JJ
12350	654	17	;	;	:
12350	654	18	cool	cool	JJ
12350	654	19	,	,	,
12350	654	20	remove	remove	VBP
12350	654	21	from	from	IN
12350	654	22	cup	cup	NN
12350	654	23	and	and	CC
12350	654	24	cut	cut	VBD
12350	654	25	into	into	IN
12350	654	26	small	small	JJ
12350	654	27	dumplings	dumpling	NNS
12350	654	28	with	with	IN
12350	654	29	a	a	DT
12350	654	30	teaspoon	teaspoon	NN
12350	654	31	;	;	:
12350	654	32	pour	pour	VB
12350	654	33	the	the	DT
12350	654	34	boiling	boiling	NN
12350	654	35	soup	soup	NN
12350	654	36	over	over	RB
12350	654	37	and	and	CC
12350	654	38	just	just	RB
12350	654	39	before	before	IN
12350	654	40	serving	serve	VBG
12350	654	41	add	add	NN
12350	654	42	chopped	chop	VBN
12350	654	43	parsley	parsley	NN
12350	654	44	.	.	.
12350	655	1	*	*	NFP
12350	655	2	FISH	fish	NN
12350	655	3	*	*	NFP
12350	655	4	Fish	fish	NN
12350	655	5	that	that	WDT
12350	655	6	is	be	VBZ
12350	655	7	not	not	RB
12350	655	8	fresh	fresh	JJ
12350	655	9	is	be	VBZ
12350	655	10	a	a	DT
12350	655	11	very	very	RB
12350	655	12	dangerous	dangerous	JJ
12350	655	13	food	food	NN
12350	655	14	and	and	CC
12350	655	15	great	great	JJ
12350	655	16	care	care	NN
12350	655	17	should	should	MD
12350	655	18	be	be	VB
12350	655	19	taken	take	VBN
12350	655	20	in	in	IN
12350	655	21	selecting	select	VBG
12350	655	22	only	only	RB
12350	655	23	fish	fish	NN
12350	655	24	fit	fit	JJ
12350	655	25	to	to	TO
12350	655	26	eat	eat	VB
12350	655	27	.	.	.
12350	656	1	If	if	IN
12350	656	2	the	the	DT
12350	656	3	fish	fish	NN
12350	656	4	is	be	VBZ
12350	656	5	hard	hard	JJ
12350	656	6	in	in	IN
12350	656	7	body	body	NN
12350	656	8	and	and	CC
12350	656	9	the	the	DT
12350	656	10	eyes	eye	NNS
12350	656	11	are	be	VBP
12350	656	12	clear	clear	JJ
12350	656	13	and	and	CC
12350	656	14	bright	bright	JJ
12350	656	15	,	,	,
12350	656	16	the	the	DT
12350	656	17	gills	gill	NNS
12350	656	18	a	a	DT
12350	656	19	bright	bright	JJ
12350	656	20	red	red	JJ
12350	656	21	and	and	CC
12350	656	22	slimy	slimy	NN
12350	656	23	,	,	,
12350	656	24	the	the	DT
12350	656	25	flesh	flesh	NN
12350	656	26	so	so	RB
12350	656	27	firm	firm	JJ
12350	656	28	that	that	IN
12350	656	29	when	when	WRB
12350	656	30	pressed	press	VBD
12350	656	31	the	the	DT
12350	656	32	marks	mark	NNS
12350	656	33	of	of	IN
12350	656	34	the	the	DT
12350	656	35	fingers	finger	NNS
12350	656	36	do	do	VBP
12350	656	37	not	not	RB
12350	656	38	remain	remain	VB
12350	656	39	,	,	,
12350	656	40	the	the	DT
12350	656	41	scales	scale	NNS
12350	656	42	not	not	RB
12350	656	43	dry	dry	JJ
12350	656	44	or	or	CC
12350	656	45	easy	easy	JJ
12350	656	46	to	to	TO
12350	656	47	loosen	loosen	VB
12350	656	48	,	,	,
12350	656	49	then	then	RB
12350	656	50	the	the	DT
12350	656	51	fish	fish	NN
12350	656	52	is	be	VBZ
12350	656	53	fresh	fresh	JJ
12350	656	54	.	.	.
12350	657	1	In	in	IN
12350	657	2	the	the	DT
12350	657	3	refrigerator	refrigerator	NN
12350	657	4	fish	fish	NN
12350	657	5	will	will	MD
12350	657	6	taint	taint	VB
12350	657	7	butter	butter	NN
12350	657	8	and	and	CC
12350	657	9	other	other	JJ
12350	657	10	foods	food	NNS
12350	657	11	if	if	IN
12350	657	12	placed	place	VBN
12350	657	13	in	in	IN
12350	657	14	the	the	DT
12350	657	15	same	same	JJ
12350	657	16	compartment	compartment	NN
12350	657	17	,	,	,
12350	657	18	so	so	IN
12350	657	19	that	that	IN
12350	657	20	in	in	IN
12350	657	21	most	most	JJS
12350	657	22	cases	case	NNS
12350	657	23	it	-PRON-	PRP
12350	657	24	is	be	VBZ
12350	657	25	better	well	JJR
12350	657	26	to	to	TO
12350	657	27	lay	lay	VB
12350	657	28	it	-PRON-	PRP
12350	657	29	on	on	IN
12350	657	30	a	a	DT
12350	657	31	plate	plate	NN
12350	657	32	on	on	IN
12350	657	33	a	a	DT
12350	657	34	pan	pan	NN
12350	657	35	of	of	IN
12350	657	36	ice	ice	NN
12350	657	37	,	,	,
12350	657	38	or	or	CC
12350	657	39	wrap	wrap	VB
12350	657	40	it	-PRON-	PRP
12350	657	41	in	in	IN
12350	657	42	parchment	parchment	NN
12350	657	43	or	or	CC
12350	657	44	waxed	waxed	JJ
12350	657	45	paper	paper	NN
12350	657	46	and	and	CC
12350	657	47	put	put	VBD
12350	657	48	it	-PRON-	PRP
12350	657	49	in	in	IN
12350	657	50	the	the	DT
12350	657	51	ice	ice	NN
12350	657	52	box	box	NN
12350	657	53	.	.	.
12350	658	1	Pickerel	pickerel	NN
12350	658	2	weighing	weigh	VBG
12350	658	3	more	more	JJR
12350	658	4	than	than	IN
12350	658	5	five	five	CD
12350	658	6	pounds	pound	NNS
12350	658	7	should	should	MD
12350	658	8	not	not	RB
12350	658	9	be	be	VB
12350	658	10	bought	buy	VBN
12350	658	11	.	.	.
12350	659	1	If	if	IN
12350	659	2	belly	belly	NN
12350	659	3	is	be	VBZ
12350	659	4	thick	thick	JJ
12350	659	5	it	-PRON-	PRP
12350	659	6	is	be	VBZ
12350	659	7	likely	likely	JJ
12350	659	8	that	that	IN
12350	659	9	there	there	EX
12350	659	10	is	be	VBZ
12350	659	11	another	another	DT
12350	659	12	fish	fish	NN
12350	659	13	inside	inside	RB
12350	659	14	.	.	.
12350	660	1	This	this	DT
12350	660	2	smaller	small	JJR
12350	660	3	fish	fish	NN
12350	660	4	or	or	CC
12350	660	5	any	any	DT
12350	660	6	found	find	VBN
12350	660	7	in	in	IN
12350	660	8	any	any	DT
12350	660	9	other	other	JJ
12350	660	10	fish	fish	NN
12350	660	11	may	may	MD
12350	660	12	not	not	RB
12350	660	13	be	be	VB
12350	660	14	used	use	VBN
12350	660	15	as	as	IN
12350	660	16	food	food	NN
12350	660	17	.	.	.
12350	661	1	Salt	salt	NN
12350	661	2	fish	fish	NN
12350	661	3	should	should	MD
12350	661	4	be	be	VB
12350	661	5	soaked	soak	VBN
12350	661	6	in	in	IN
12350	661	7	fresh	fresh	JJ
12350	661	8	water	water	NN
12350	661	9	,	,	,
12350	661	10	skin	skin	NN
12350	661	11	side	side	NN
12350	661	12	up	up	RP
12350	661	13	,	,	,
12350	661	14	to	to	TO
12350	661	15	draw	draw	VB
12350	661	16	out	out	RP
12350	661	17	the	the	DT
12350	661	18	salt	salt	NN
12350	661	19	.	.	.
12350	662	1	Each	each	DT
12350	662	2	fish	fish	NN
12350	662	3	is	be	VBZ
12350	662	4	at	at	IN
12350	662	5	its	-PRON-	PRP$
12350	662	6	best	good	JJS
12350	662	7	in	in	IN
12350	662	8	its	-PRON-	PRP$
12350	662	9	season	season	NN
12350	662	10	,	,	,
12350	662	11	for	for	IN
12350	662	12	instance:--	instance:--	``
12350	662	13	Bluefish	Bluefish	NNP
12350	662	14	,	,	,
12350	662	15	Butterfish	Butterfish	NNP
12350	662	16	,	,	,
12350	662	17	Sea	Sea	NNP
12350	662	18	,	,	,
12350	662	19	Striped	Striped	NNP
12350	662	20	Bass	Bass	NNP
12350	662	21	,	,	,
12350	662	22	Porgies	Porgies	NNP
12350	662	23	,	,	,
12350	662	24	Sea	Sea	NNP
12350	662	25	-	-	HYPH
12350	662	26	trout	trout	NNP
12350	662	27	or	or	CC
12350	662	28	Weakfish	Weakfish	NNP
12350	662	29	are	be	VBP
12350	662	30	best	good	JJS
12350	662	31	from	from	IN
12350	662	32	April	April	NNP
12350	662	33	to	to	IN
12350	662	34	September	September	NNP
12350	662	35	.	.	.
12350	663	1	Fluke	Fluke	NNP
12350	663	2	and	and	CC
12350	663	3	Flounders	flounder	NNS
12350	663	4	are	be	VBP
12350	663	5	good	good	JJ
12350	663	6	all	all	DT
12350	663	7	year	year	NN
12350	663	8	round	round	NN
12350	663	9	,	,	,
12350	663	10	but	but	CC
12350	663	11	the	the	DT
12350	663	12	fluke	fluke	NN
12350	663	13	is	be	VBZ
12350	663	14	better	well	JJR
12350	663	15	than	than	IN
12350	663	16	the	the	DT
12350	663	17	flounder	flounder	NN
12350	663	18	in	in	IN
12350	663	19	summer	summer	NN
12350	663	20	.	.	.
12350	664	1	Carp	carp	NN
12350	664	2	may	may	MD
12350	664	3	be	be	VB
12350	664	4	had	have	VBN
12350	664	5	all	all	DT
12350	664	6	year	year	NN
12350	664	7	,	,	,
12350	664	8	but	but	CC
12350	664	9	care	care	NN
12350	664	10	must	must	MD
12350	664	11	be	be	VB
12350	664	12	taken	take	VBN
12350	664	13	that	that	IN
12350	664	14	it	-PRON-	PRP
12350	664	15	has	have	VBZ
12350	664	16	not	not	RB
12350	664	17	been	be	VBN
12350	664	18	in	in	IN
12350	664	19	polluted	polluted	JJ
12350	664	20	water	water	NN
12350	664	21	.	.	.
12350	665	1	Cod	cod	VB
12350	665	2	,	,	,
12350	665	3	Haddock	Haddock	NNP
12350	665	4	,	,	,
12350	665	5	Halibut	Halibut	NNP
12350	665	6	,	,	,
12350	665	7	Mackerel	Mackerel	NNP
12350	665	8	,	,	,
12350	665	9	Redsnapper	Redsnapper	NNP
12350	665	10	,	,	,
12350	665	11	Salmon	Salmon	NNP
12350	665	12	,	,	,
12350	665	13	Whitefish	Whitefish	NNP
12350	665	14	are	be	VBP
12350	665	15	good	good	JJ
12350	665	16	all	all	DT
12350	665	17	year	year	NN
12350	665	18	.	.	.
12350	666	1	In	in	IN
12350	666	2	the	the	DT
12350	666	3	different	different	JJ
12350	666	4	states	state	NNS
12350	666	5	of	of	IN
12350	666	6	the	the	DT
12350	666	7	United	United	NNP
12350	666	8	States	States	NNP
12350	666	9	there	there	EX
12350	666	10	are	be	VBP
12350	666	11	laws	law	NNS
12350	666	12	governing	govern	VBG
12350	666	13	the	the	DT
12350	666	14	fishing	fishing	NN
12350	666	15	for	for	IN
12350	666	16	trout	trout	NN
12350	666	17	,	,	,
12350	666	18	so	so	CC
12350	666	19	the	the	DT
12350	666	20	season	season	NN
12350	666	21	for	for	IN
12350	666	22	that	that	DT
12350	666	23	fish	fish	NN
12350	666	24	differs	differ	NNS
12350	666	25	in	in	IN
12350	666	26	the	the	DT
12350	666	27	various	various	JJ
12350	666	28	states	state	NNS
12350	666	29	.	.	.
12350	667	1	Black	Black	NNP
12350	667	2	Bass	Bass	NNP
12350	667	3	,	,	,
12350	667	4	Perch	Perch	NNP
12350	667	5	,	,	,
12350	667	6	Pickerel	Pickerel	NNP
12350	667	7	and	and	CC
12350	667	8	Pike	Pike	NNP
12350	667	9	are	be	VBP
12350	667	10	in	in	IN
12350	667	11	season	season	NN
12350	667	12	from	from	IN
12350	667	13	June	June	NNP
12350	667	14	1st	1st	NN
12350	667	15	to	to	IN
12350	667	16	December	December	NNP
12350	667	17	1st	1st	NN
12350	667	18	.	.	.
12350	668	1	Shad	Shad	NNP
12350	668	2	,	,	,
12350	668	3	April	April	NNP
12350	668	4	to	to	IN
12350	668	5	June	June	NNP
12350	668	6	.	.	.
12350	669	1	Smelts	Smelts	NNP
12350	669	2	,	,	,
12350	669	3	November	November	NNP
12350	669	4	10th	10th	NN
12350	669	5	to	to	IN
12350	669	6	April	April	NNP
12350	669	7	.	.	.
12350	670	1	TO	to	IN
12350	670	2	CLEAN	CLEAN	NNP
12350	670	3	FISH	FISH	NNS
12350	670	4	The	the	DT
12350	670	5	fish	fish	NN
12350	670	6	may	may	MD
12350	670	7	be	be	VB
12350	670	8	cleaned	clean	VBN
12350	670	9	at	at	IN
12350	670	10	the	the	DT
12350	670	11	market	market	NN
12350	670	12	,	,	,
12350	670	13	but	but	CC
12350	670	14	needs	need	VBZ
12350	670	15	to	to	TO
12350	670	16	be	be	VB
12350	670	17	looked	look	VBN
12350	670	18	over	over	RP
12350	670	19	carefully	carefully	RB
12350	670	20	before	before	IN
12350	670	21	cooking	cooking	NN
12350	670	22	.	.	.
12350	671	1	To	to	TO
12350	671	2	remove	remove	VB
12350	671	3	the	the	DT
12350	671	4	scales	scale	NNS
12350	671	5	hold	hold	VBP
12350	671	6	the	the	DT
12350	671	7	fish	fish	NN
12350	671	8	by	by	IN
12350	671	9	the	the	DT
12350	671	10	tail	tail	NN
12350	671	11	and	and	CC
12350	671	12	scrape	scrape	NN
12350	671	13	firmly	firmly	RB
12350	671	14	toward	toward	IN
12350	671	15	the	the	DT
12350	671	16	head	head	NN
12350	671	17	with	with	IN
12350	671	18	a	a	DT
12350	671	19	small	small	JJ
12350	671	20	sharp	sharp	JJ
12350	671	21	knife	knife	NN
12350	671	22	,	,	,
12350	671	23	held	hold	VBN
12350	671	24	with	with	IN
12350	671	25	the	the	DT
12350	671	26	blade	blade	NN
12350	671	27	slanting	slant	VBG
12350	671	28	toward	toward	IN
12350	671	29	the	the	DT
12350	671	30	tail	tail	NN
12350	671	31	.	.	.
12350	672	1	Scrape	Scrape	NNP
12350	672	2	slowly	slowly	RB
12350	672	3	so	so	IN
12350	672	4	that	that	IN
12350	672	5	the	the	DT
12350	672	6	scales	scale	NNS
12350	672	7	will	will	MD
12350	672	8	not	not	RB
12350	672	9	fly	fly	VB
12350	672	10	,	,	,
12350	672	11	and	and	CC
12350	672	12	rinse	rinse	VB
12350	672	13	the	the	DT
12350	672	14	knife	knife	NN
12350	672	15	frequently	frequently	RB
12350	672	16	in	in	IN
12350	672	17	cold	cold	JJ
12350	672	18	water	water	NN
12350	672	19	.	.	.
12350	673	1	If	if	IN
12350	673	2	the	the	DT
12350	673	3	fish	fish	NN
12350	673	4	is	be	VBZ
12350	673	5	to	to	TO
12350	673	6	be	be	VB
12350	673	7	served	serve	VBN
12350	673	8	whole	whole	RB
12350	673	9	,	,	,
12350	673	10	leave	leave	VB
12350	673	11	the	the	DT
12350	673	12	head	head	NN
12350	673	13	and	and	CC
12350	673	14	tail	tail	VB
12350	673	15	on	on	RP
12350	673	16	and	and	CC
12350	673	17	trim	trim	VB
12350	673	18	the	the	DT
12350	673	19	fins	fin	NNS
12350	673	20	;	;	:
12350	673	21	otherwise	otherwise	RB
12350	673	22	remove	remove	VB
12350	673	23	them	-PRON-	PRP
12350	673	24	.	.	.
12350	674	1	TO	to	IN
12350	674	2	OPEN	open	JJ
12350	674	3	FISH	FISH	NNS
12350	674	4	To	to	TO
12350	674	5	open	open	VB
12350	674	6	small	small	JJ
12350	674	7	fish	fish	NN
12350	674	8	cut	cut	VBN
12350	674	9	under	under	IN
12350	674	10	the	the	DT
12350	674	11	gills	gill	NNS
12350	674	12	and	and	CC
12350	674	13	squeeze	squeeze	VB
12350	674	14	out	out	RP
12350	674	15	the	the	DT
12350	674	16	contents	content	NNS
12350	674	17	by	by	IN
12350	674	18	pressing	press	VBG
12350	674	19	upward	upward	RB
12350	674	20	from	from	IN
12350	674	21	the	the	DT
12350	674	22	middle	middle	NN
12350	674	23	with	with	IN
12350	674	24	the	the	DT
12350	674	25	thumb	thumb	NN
12350	674	26	and	and	CC
12350	674	27	finger	finger	NN
12350	674	28	.	.	.
12350	675	1	To	to	TO
12350	675	2	open	open	VB
12350	675	3	large	large	JJ
12350	675	4	fish	fish	NN
12350	675	5	split	split	VBD
12350	675	6	them	-PRON-	PRP
12350	675	7	from	from	IN
12350	675	8	the	the	DT
12350	675	9	gills	gill	NNS
12350	675	10	halfway	halfway	RB
12350	675	11	down	down	IN
12350	675	12	the	the	DT
12350	675	13	body	body	NN
12350	675	14	toward	toward	IN
12350	675	15	the	the	DT
12350	675	16	tail	tail	NN
12350	675	17	;	;	:
12350	675	18	remove	remove	VB
12350	675	19	the	the	DT
12350	675	20	entrails	entrail	NNS
12350	675	21	and	and	CC
12350	675	22	scrape	scrape	NN
12350	675	23	and	and	CC
12350	675	24	clean	clean	JJ
12350	675	25	,	,	,
12350	675	26	opening	open	VBG
12350	675	27	far	far	RB
12350	675	28	enough	enough	RB
12350	675	29	to	to	TO
12350	675	30	remove	remove	VB
12350	675	31	all	all	PDT
12350	675	32	the	the	DT
12350	675	33	blood	blood	NN
12350	675	34	from	from	IN
12350	675	35	the	the	DT
12350	675	36	backbone	backbone	NN
12350	675	37	,	,	,
12350	675	38	and	and	CC
12350	675	39	wiping	wipe	VBG
12350	675	40	the	the	DT
12350	675	41	inside	inside	NN
12350	675	42	thoroughly	thoroughly	RB
12350	675	43	with	with	IN
12350	675	44	a	a	DT
12350	675	45	cloth	cloth	NN
12350	675	46	wrung	wrung	NN
12350	675	47	out	out	IN
12350	675	48	of	of	IN
12350	675	49	cold	cold	JJ
12350	675	50	,	,	,
12350	675	51	salted	salted	JJ
12350	675	52	water	water	NN
12350	675	53	.	.	.
12350	676	1	TO	to	IN
12350	676	2	SKIN	SKIN	NNP
12350	676	3	FISH	fish	NN
12350	676	4	To	to	TO
12350	676	5	skin	skin	VB
12350	676	6	a	a	DT
12350	676	7	fish	fish	NN
12350	676	8	remove	remove	VB
12350	676	9	the	the	DT
12350	676	10	fins	fin	NNS
12350	676	11	along	along	IN
12350	676	12	the	the	DT
12350	676	13	back	back	NN
12350	676	14	and	and	CC
12350	676	15	cut	cut	VBD
12350	676	16	off	off	RP
12350	676	17	a	a	DT
12350	676	18	narrow	narrow	JJ
12350	676	19	strip	strip	NN
12350	676	20	of	of	IN
12350	676	21	the	the	DT
12350	676	22	skin	skin	NN
12350	676	23	the	the	DT
12350	676	24	entire	entire	JJ
12350	676	25	length	length	NN
12350	676	26	of	of	IN
12350	676	27	the	the	DT
12350	676	28	back	back	NN
12350	676	29	.	.	.
12350	677	1	Then	then	RB
12350	677	2	slip	slip	VB
12350	677	3	the	the	DT
12350	677	4	knife	knife	NN
12350	677	5	under	under	IN
12350	677	6	the	the	DT
12350	677	7	skin	skin	NN
12350	677	8	that	that	WDT
12350	677	9	lies	lie	VBZ
12350	677	10	over	over	IN
12350	677	11	the	the	DT
12350	677	12	bony	bony	NN
12350	677	13	part	part	NN
12350	677	14	of	of	IN
12350	677	15	the	the	DT
12350	677	16	gills	gill	NNS
12350	677	17	and	and	CC
12350	677	18	work	work	VB
12350	677	19	slowly	slowly	RB
12350	677	20	toward	toward	IN
12350	677	21	the	the	DT
12350	677	22	tail	tail	NN
12350	677	23	.	.	.
12350	678	1	Do	do	VB
12350	678	2	the	the	DT
12350	678	3	same	same	JJ
12350	678	4	with	with	IN
12350	678	5	the	the	DT
12350	678	6	other	other	JJ
12350	678	7	side	side	NN
12350	678	8	.	.	.
12350	679	1	TO	to	IN
12350	679	2	BONE	BONE	NNP
12350	679	3	FISH	FISH	NNS
12350	679	4	To	to	TO
12350	679	5	bone	bone	VB
12350	679	6	a	a	DT
12350	679	7	fish	fish	NN
12350	679	8	clean	clean	JJ
12350	679	9	it	-PRON-	PRP
12350	679	10	first	first	RB
12350	679	11	and	and	CC
12350	679	12	remove	remove	VB
12350	679	13	the	the	DT
12350	679	14	head	head	NN
12350	679	15	.	.	.
12350	680	1	Then	then	RB
12350	680	2	,	,	,
12350	680	3	beginning	begin	VBG
12350	680	4	at	at	IN
12350	680	5	the	the	DT
12350	680	6	tail	tail	NN
12350	680	7	,	,	,
12350	680	8	run	run	VB
12350	680	9	a	a	DT
12350	680	10	sharp	sharp	JJ
12350	680	11	knife	knife	NN
12350	680	12	under	under	IN
12350	680	13	the	the	DT
12350	680	14	flesh	flesh	NN
12350	680	15	close	close	RB
12350	680	16	to	to	IN
12350	680	17	the	the	DT
12350	680	18	bone	bone	NN
12350	680	19	,	,	,
12350	680	20	scraping	scrape	VBG
12350	680	21	the	the	DT
12350	680	22	flesh	flesh	NN
12350	680	23	away	away	RB
12350	680	24	clean	clean	JJ
12350	680	25	from	from	IN
12350	680	26	the	the	DT
12350	680	27	bone	bone	NN
12350	680	28	.	.	.
12350	681	1	Work	work	VB
12350	681	2	up	up	RP
12350	681	3	one	one	CD
12350	681	4	side	side	NN
12350	681	5	toward	toward	IN
12350	681	6	the	the	DT
12350	681	7	head	head	NN
12350	681	8	;	;	:
12350	681	9	then	then	RB
12350	681	10	repeat	repeat	VB
12350	681	11	the	the	DT
12350	681	12	same	same	JJ
12350	681	13	process	process	NN
12350	681	14	on	on	IN
12350	681	15	the	the	DT
12350	681	16	other	other	JJ
12350	681	17	side	side	NN
12350	681	18	of	of	IN
12350	681	19	the	the	DT
12350	681	20	bone	bone	NN
12350	681	21	.	.	.
12350	682	1	Lift	lift	VB
12350	682	2	the	the	DT
12350	682	3	bone	bone	NN
12350	682	4	carefully	carefully	RB
12350	682	5	and	and	CC
12350	682	6	pull	pull	VB
12350	682	7	out	out	RP
12350	682	8	any	any	DT
12350	682	9	small	small	JJ
12350	682	10	bones	bone	NNS
12350	682	11	that	that	WDT
12350	682	12	may	may	MD
12350	682	13	be	be	VB
12350	682	14	left	leave	VBN
12350	682	15	in	in	IN
12350	682	16	the	the	DT
12350	682	17	flesh	flesh	NN
12350	682	18	.	.	.
12350	683	1	BOILED	BOILED	NNP
12350	683	2	FISH	fish	NN
12350	683	3	To	to	TO
12350	683	4	cook	cook	VB
12350	683	5	fish	fish	NN
12350	683	6	properly	properly	RB
12350	683	7	is	be	VBZ
12350	683	8	very	very	RB
12350	683	9	important	important	JJ
12350	683	10	,	,	,
12350	683	11	as	as	IN
12350	683	12	no	no	DT
12350	683	13	food	food	NN
12350	683	14	,	,	,
12350	683	15	perhaps	perhaps	RB
12350	683	16	,	,	,
12350	683	17	is	be	VBZ
12350	683	18	so	so	RB
12350	683	19	insipid	insipid	JJ
12350	683	20	as	as	IN
12350	683	21	fish	fish	NN
12350	683	22	if	if	IN
12350	683	23	carelessly	carelessly	RB
12350	683	24	cooked	cook	VBN
12350	683	25	.	.	.
12350	684	1	It	-PRON-	PRP
12350	684	2	must	must	MD
12350	684	3	be	be	VB
12350	684	4	well	well	RB
12350	684	5	done	do	VBN
12350	684	6	and	and	CC
12350	684	7	properly	properly	RB
12350	684	8	salted	salt	VBN
12350	684	9	.	.	.
12350	685	1	A	a	DT
12350	685	2	good	good	JJ
12350	685	3	rule	rule	NN
12350	685	4	to	to	TO
12350	685	5	cook	cook	VB
12350	685	6	fish	fish	NN
12350	685	7	by	by	IN
12350	685	8	is	be	VBZ
12350	685	9	the	the	DT
12350	685	10	following	follow	VBG
12350	685	11	:	:	:
12350	685	12	Allow	allow	VB
12350	685	13	ten	ten	CD
12350	685	14	minutes	minute	NNS
12350	685	15	to	to	IN
12350	685	16	the	the	DT
12350	685	17	first	first	JJ
12350	685	18	pound	pound	NN
12350	685	19	and	and	CC
12350	685	20	five	five	CD
12350	685	21	minutes	minute	NNS
12350	685	22	for	for	IN
12350	685	23	each	each	DT
12350	685	24	additional	additional	JJ
12350	685	25	pound	pound	NN
12350	685	26	;	;	:
12350	685	27	for	for	IN
12350	685	28	example	example	NN
12350	685	29	:	:	:
12350	685	30	boil	boil	VB
12350	685	31	a	a	DT
12350	685	32	fish	fish	NN
12350	685	33	weighing	weigh	VBG
12350	685	34	five	five	CD
12350	685	35	pounds	pound	NNS
12350	685	36	thirty	thirty	CD
12350	685	37	minutes	minute	NNS
12350	685	38	.	.	.
12350	686	1	By	by	IN
12350	686	2	pulling	pull	VBG
12350	686	3	out	out	RP
12350	686	4	a	a	DT
12350	686	5	fin	fin	NN
12350	686	6	you	-PRON-	PRP
12350	686	7	may	may	MD
12350	686	8	ascertain	ascertain	VB
12350	686	9	whether	whether	IN
12350	686	10	your	-PRON-	PRP$
12350	686	11	fish	fish	NN
12350	686	12	is	be	VBZ
12350	686	13	done	do	VBN
12350	686	14	;	;	:
12350	686	15	if	if	IN
12350	686	16	it	-PRON-	PRP
12350	686	17	comes	come	VBZ
12350	686	18	out	out	RP
12350	686	19	easily	easily	RB
12350	686	20	and	and	CC
12350	686	21	the	the	DT
12350	686	22	meat	meat	NN
12350	686	23	is	be	VBZ
12350	686	24	an	an	DT
12350	686	25	opaque	opaque	JJ
12350	686	26	white	white	JJ
12350	686	27	,	,	,
12350	686	28	your	-PRON-	PRP$
12350	686	29	fish	fish	NN
12350	686	30	has	have	VBZ
12350	686	31	boiled	boil	VBN
12350	686	32	long	long	RB
12350	686	33	enough	enough	RB
12350	686	34	.	.	.
12350	687	1	Always	always	RB
12350	687	2	set	set	VB
12350	687	3	your	-PRON-	PRP$
12350	687	4	fish	fish	NN
12350	687	5	on	on	IN
12350	687	6	to	to	TO
12350	687	7	boil	boil	VB
12350	687	8	in	in	IN
12350	687	9	hot	hot	JJ
12350	687	10	water	water	NN
12350	687	11	,	,	,
12350	687	12	hot	hot	JJ
12350	687	13	from	from	IN
12350	687	14	the	the	DT
12350	687	15	teakettle	teakettle	NN
12350	687	16	,	,	,
12350	687	17	adding	add	VBG
12350	687	18	salt	salt	NN
12350	687	19	and	and	CC
12350	687	20	a	a	DT
12350	687	21	dash	dash	NN
12350	687	22	of	of	IN
12350	687	23	vinegar	vinegar	NN
12350	687	24	to	to	TO
12350	687	25	keep	keep	VB
12350	687	26	the	the	DT
12350	687	27	meat	meat	NN
12350	687	28	firm	firm	NN
12350	687	29	;	;	:
12350	687	30	an	an	DT
12350	687	31	onion	onion	NN
12350	687	32	,	,	,
12350	687	33	a	a	DT
12350	687	34	head	head	NN
12350	687	35	of	of	IN
12350	687	36	celery	celery	NN
12350	687	37	and	and	CC
12350	687	38	parsley	parsley	NN
12350	687	39	roots	root	NNS
12350	687	40	are	be	VBP
12350	687	41	always	always	RB
12350	687	42	an	an	DT
12350	687	43	acceptable	acceptable	JJ
12350	687	44	flavor	flavor	NN
12350	687	45	to	to	IN
12350	687	46	any	any	DT
12350	687	47	kind	kind	NN
12350	687	48	of	of	IN
12350	687	49	boiled	boil	VBN
12350	687	50	fish	fish	NN
12350	687	51	,	,	,
12350	687	52	no	no	RB
12350	687	53	matter	matter	RB
12350	687	54	what	what	WDT
12350	687	55	kind	kind	NN
12350	687	56	of	of	IN
12350	687	57	sauce	sauce	NN
12350	687	58	you	-PRON-	PRP
12350	687	59	intend	intend	VBP
12350	687	60	to	to	TO
12350	687	61	serve	serve	VB
12350	687	62	with	with	IN
12350	687	63	the	the	DT
12350	687	64	fish	fish	NN
12350	687	65	.	.	.
12350	688	1	If	if	IN
12350	688	2	you	-PRON-	PRP
12350	688	3	wish	wish	VBP
12350	688	4	to	to	TO
12350	688	5	serve	serve	VB
12350	688	6	the	the	DT
12350	688	7	fish	fish	NN
12350	688	8	whole	whole	NN
12350	688	9	,	,	,
12350	688	10	tie	tie	VB
12350	688	11	it	-PRON-	PRP
12350	688	12	in	in	IN
12350	688	13	a	a	DT
12350	688	14	napkin	napkin	NN
12350	688	15	and	and	CC
12350	688	16	lay	lie	VBD
12350	688	17	it	-PRON-	PRP
12350	688	18	on	on	IN
12350	688	19	an	an	DT
12350	688	20	old	old	JJ
12350	688	21	plate	plate	NN
12350	688	22	at	at	IN
12350	688	23	the	the	DT
12350	688	24	bottom	bottom	NN
12350	688	25	of	of	IN
12350	688	26	the	the	DT
12350	688	27	kettle	kettle	NN
12350	688	28	;	;	:
12350	688	29	if	if	IN
12350	688	30	you	-PRON-	PRP
12350	688	31	have	have	VBP
12350	688	32	a	a	DT
12350	688	33	regular	regular	JJ
12350	688	34	"	"	``
12350	688	35	fish	fish	NN
12350	688	36	kettle	kettle	NN
12350	688	37	"	"	''
12350	688	38	this	this	DT
12350	688	39	is	be	VBZ
12350	688	40	not	not	RB
12350	688	41	necessary	necessary	JJ
12350	688	42	.	.	.
12350	689	1	In	in	IN
12350	689	2	boiling	boil	VBG
12350	689	3	fish	fish	NN
12350	689	4	avoid	avoid	NN
12350	689	5	using	use	VBG
12350	689	6	too	too	RB
12350	689	7	much	much	JJ
12350	689	8	water	water	NN
12350	689	9	.	.	.
12350	690	1	To	to	IN
12350	690	2	thicken	thicken	NN
12350	690	3	sauces	sauce	NNS
12350	690	4	,	,	,
12350	690	5	where	where	WRB
12350	690	6	flour	flour	NN
12350	690	7	is	be	VBZ
12350	690	8	used	use	VBN
12350	690	9	,	,	,
12350	690	10	take	take	VB
12350	690	11	a	a	DT
12350	690	12	level	level	NN
12350	690	13	teaspoon	teaspoon	NN
12350	690	14	of	of	IN
12350	690	15	flour	flour	NN
12350	690	16	to	to	IN
12350	690	17	a	a	DT
12350	690	18	cup	cup	NN
12350	690	19	of	of	IN
12350	690	20	sauce	sauce	NN
12350	690	21	,	,	,
12350	690	22	or	or	CC
12350	690	23	the	the	DT
12350	690	24	yolk	yolk	NN
12350	690	25	of	of	IN
12350	690	26	an	an	DT
12350	690	27	egg	egg	NN
12350	690	28	to	to	IN
12350	690	29	a	a	DT
12350	690	30	cup	cup	NN
12350	690	31	of	of	IN
12350	690	32	sauce	sauce	NN
12350	690	33	.	.	.
12350	691	1	BAKED	BAKED	NNP
12350	691	2	FISH	FISH	NNS
12350	691	3	Wash	wash	VBP
12350	691	4	and	and	CC
12350	691	5	dry	dry	VBP
12350	691	6	the	the	DT
12350	691	7	fish	fish	NN
12350	691	8	,	,	,
12350	691	9	rubbing	rub	VBG
12350	691	10	inside	inside	IN
12350	691	11	and	and	CC
12350	691	12	outside	outside	RB
12350	691	13	with	with	IN
12350	691	14	salt	salt	NN
12350	691	15	;	;	:
12350	691	16	stuff	stuff	NN
12350	691	17	with	with	IN
12350	691	18	a	a	DT
12350	691	19	bread	bread	NN
12350	691	20	stuffing	stuffing	NN
12350	691	21	and	and	CC
12350	691	22	sew	sew	NN
12350	691	23	.	.	.
12350	692	1	Sprinkle	sprinkle	VB
12350	692	2	with	with	IN
12350	692	3	salt	salt	NN
12350	692	4	and	and	CC
12350	692	5	pepper	pepper	NN
12350	692	6	and	and	CC
12350	692	7	place	place	NN
12350	692	8	in	in	IN
12350	692	9	a	a	DT
12350	692	10	hot	hot	JJ
12350	692	11	oven	oven	NN
12350	692	12	without	without	IN
12350	692	13	water	water	NN
12350	692	14	.	.	.
12350	693	1	As	as	RB
12350	693	2	soon	soon	RB
12350	693	3	as	as	IN
12350	693	4	it	-PRON-	PRP
12350	693	5	begins	begin	VBZ
12350	693	6	to	to	TO
12350	693	7	brown	brown	VB
12350	693	8	add	add	VB
12350	693	9	hot	hot	JJ
12350	693	10	water	water	NN
12350	693	11	and	and	CC
12350	693	12	butter	butter	NN
12350	693	13	and	and	CC
12350	693	14	baste	baste	NN
12350	693	15	every	every	DT
12350	693	16	ten	ten	CD
12350	693	17	minutes	minute	NNS
12350	693	18	.	.	.
12350	694	1	Bake	bake	VB
12350	694	2	until	until	IN
12350	694	3	done	do	VBN
12350	694	4	,	,	,
12350	694	5	allowing	allow	VBG
12350	694	6	an	an	DT
12350	694	7	hour	hour	NN
12350	694	8	or	or	CC
12350	694	9	more	more	JJR
12350	694	10	for	for	IN
12350	694	11	a	a	DT
12350	694	12	large	large	JJ
12350	694	13	fish	fish	NN
12350	694	14	,	,	,
12350	694	15	twenty	twenty	CD
12350	694	16	or	or	CC
12350	694	17	thirty	thirty	CD
12350	694	18	minutes	minute	NNS
12350	694	19	for	for	IN
12350	694	20	a	a	DT
12350	694	21	small	small	JJ
12350	694	22	one	one	CD
12350	694	23	.	.	.
12350	695	1	Remove	remove	VB
12350	695	2	to	to	IN
12350	695	3	a	a	DT
12350	695	4	hot	hot	JJ
12350	695	5	platter	platter	NN
12350	695	6	;	;	:
12350	695	7	draw	draw	VB
12350	695	8	out	out	RP
12350	695	9	the	the	DT
12350	695	10	strings	string	NNS
12350	695	11	;	;	:
12350	695	12	garnish	garnish	VB
12350	695	13	with	with	IN
12350	695	14	slices	slice	NNS
12350	695	15	of	of	IN
12350	695	16	lemon	lemon	NN
12350	695	17	well	well	RB
12350	695	18	covered	cover	VBN
12350	695	19	with	with	IN
12350	695	20	chopped	chop	VBN
12350	695	21	parsley	parsley	NN
12350	695	22	and	and	CC
12350	695	23	serve	serve	VB
12350	695	24	with	with	IN
12350	695	25	Hollandaise	Hollandaise	NNP
12350	695	26	sauce	sauce	NN
12350	695	27	.	.	.
12350	696	1	BROILED	broiled	NN
12350	696	2	FISH	FISH	NNS
12350	696	3	For	for	IN
12350	696	4	broiling	broil	VBG
12350	696	5	,	,	,
12350	696	6	large	large	JJ
12350	696	7	fish	fish	NN
12350	696	8	should	should	MD
12350	696	9	be	be	VB
12350	696	10	split	split	VBN
12350	696	11	down	down	RP
12350	696	12	the	the	DT
12350	696	13	back	back	NN
12350	696	14	and	and	CC
12350	696	15	head	head	VB
12350	696	16	and	and	CC
12350	696	17	tail	tail	NN
12350	696	18	removed	remove	VBN
12350	696	19	;	;	:
12350	696	20	salmon	salmon	NN
12350	696	21	and	and	CC
12350	696	22	halibut	halibut	NNP
12350	696	23	should	should	MD
12350	696	24	be	be	VB
12350	696	25	cut	cut	VBN
12350	696	26	into	into	IN
12350	696	27	one	one	CD
12350	696	28	-	-	HYPH
12350	696	29	inch	inch	NN
12350	696	30	slices	slice	NNS
12350	696	31	,	,	,
12350	696	32	and	and	CC
12350	696	33	smelts	smelt	NNS
12350	696	34	and	and	CC
12350	696	35	other	other	JJ
12350	696	36	small	small	JJ
12350	696	37	fish	fish	NN
12350	696	38	left	leave	VBD
12350	696	39	whole	whole	RB
12350	696	40	.	.	.
12350	697	1	Wipe	wipe	VB
12350	697	2	the	the	DT
12350	697	3	fish	fish	NN
12350	697	4	as	as	RB
12350	697	5	dry	dry	JJ
12350	697	6	as	as	IN
12350	697	7	possible	possible	JJ
12350	697	8	;	;	:
12350	697	9	sprinkle	sprinkle	VB
12350	697	10	with	with	IN
12350	697	11	salt	salt	NN
12350	697	12	and	and	CC
12350	697	13	pepper	pepper	NN
12350	697	14	and	and	CC
12350	697	15	if	if	IN
12350	697	16	the	the	DT
12350	697	17	fish	fish	NN
12350	697	18	is	be	VBZ
12350	697	19	dry	dry	JJ
12350	697	20	and	and	CC
12350	697	21	white	white	JJ
12350	697	22	brush	brush	NN
12350	697	23	the	the	DT
12350	697	24	flesh	flesh	NN
12350	697	25	side	side	NN
12350	697	26	well	well	RB
12350	697	27	with	with	IN
12350	697	28	olive	olive	NN
12350	697	29	oil	oil	NN
12350	697	30	or	or	CC
12350	697	31	butter	butter	NN
12350	697	32	.	.	.
12350	698	1	Put	put	VB
12350	698	2	in	in	RP
12350	698	3	a	a	DT
12350	698	4	well	well	RB
12350	698	5	-	-	HYPH
12350	698	6	greased	grease	VBN
12350	698	7	broiler	broiler	NN
12350	698	8	,	,	,
12350	698	9	placing	place	VBG
12350	698	10	the	the	DT
12350	698	11	thickest	thick	JJS
12350	698	12	parts	part	NNS
12350	698	13	of	of	IN
12350	698	14	the	the	DT
12350	698	15	fish	fish	NN
12350	698	16	toward	toward	IN
12350	698	17	the	the	DT
12350	698	18	middle	middle	NN
12350	698	19	or	or	CC
12350	698	20	back	back	RB
12350	698	21	of	of	IN
12350	698	22	the	the	DT
12350	698	23	broiler	broiler	NN
12350	698	24	.	.	.
12350	699	1	Hold	hold	VB
12350	699	2	over	over	RP
12350	699	3	a	a	DT
12350	699	4	hot	hot	JJ
12350	699	5	fire	fire	NN
12350	699	6	until	until	IN
12350	699	7	the	the	DT
12350	699	8	flesh	flesh	NN
12350	699	9	side	side	NN
12350	699	10	is	be	VBZ
12350	699	11	nicely	nicely	RB
12350	699	12	browned	brown	VBN
12350	699	13	;	;	:
12350	699	14	then	then	RB
12350	699	15	cook	cook	VB
12350	699	16	the	the	DT
12350	699	17	skin	skin	NN
12350	699	18	side	side	NN
12350	699	19	just	just	RB
12350	699	20	long	long	RB
12350	699	21	enough	enough	RB
12350	699	22	to	to	TO
12350	699	23	make	make	VB
12350	699	24	the	the	DT
12350	699	25	skin	skin	NN
12350	699	26	crisp	crisp	RB
12350	699	27	.	.	.
12350	700	1	Small	small	JJ
12350	700	2	fish	fish	NN
12350	700	3	require	require	VBP
12350	700	4	from	from	IN
12350	700	5	ten	ten	CD
12350	700	6	to	to	IN
12350	700	7	fifteen	fifteen	CD
12350	700	8	minutes	minute	NNS
12350	700	9	,	,	,
12350	700	10	large	large	JJ
12350	700	11	fish	fish	NN
12350	700	12	from	from	IN
12350	700	13	fifteen	fifteen	CD
12350	700	14	to	to	TO
12350	700	15	twenty	twenty	CD
12350	700	16	-	-	HYPH
12350	700	17	five	five	CD
12350	700	18	.	.	.
12350	701	1	To	to	TO
12350	701	2	remove	remove	VB
12350	701	3	from	from	IN
12350	701	4	the	the	DT
12350	701	5	broiler	broiler	NN
12350	701	6	loosen	loosen	NNP
12350	701	7	one	one	CD
12350	701	8	side	side	NN
12350	701	9	first	first	RB
12350	701	10	,	,	,
12350	701	11	then	then	RB
12350	701	12	the	the	DT
12350	701	13	other	other	JJ
12350	701	14	,	,	,
12350	701	15	and	and	CC
12350	701	16	lift	lift	VB
12350	701	17	carefully	carefully	RB
12350	701	18	with	with	IN
12350	701	19	a	a	DT
12350	701	20	cake	cake	NN
12350	701	21	turner	turner	NN
12350	701	22	.	.	.
12350	702	1	Place	place	NN
12350	702	2	on	on	IN
12350	702	3	a	a	DT
12350	702	4	platter	platter	NN
12350	702	5	;	;	,
12350	702	6	spread	spread	VBN
12350	702	7	with	with	IN
12350	702	8	butter	butter	NN
12350	702	9	and	and	CC
12350	702	10	stand	stand	VB
12350	702	11	in	in	IN
12350	702	12	the	the	DT
12350	702	13	oven	oven	NN
12350	702	14	for	for	IN
12350	702	15	a	a	DT
12350	702	16	few	few	JJ
12350	702	17	minutes	minute	NNS
12350	702	18	.	.	.
12350	703	1	Garnish	garnish	VB
12350	703	2	with	with	IN
12350	703	3	lemon	lemon	NN
12350	703	4	and	and	CC
12350	703	5	serve	serve	VB
12350	703	6	with	with	IN
12350	703	7	Maître	Maître	NNP
12350	703	8	d'Hôtel	d'Hôtel	NNP
12350	703	9	butter	butter	NN
12350	703	10	.	.	.
12350	704	1	JEWISH	jewish	JJ
12350	704	2	METHOD	method	NN
12350	704	3	OF	of	IN
12350	704	4	FRYING	fry	VBG
12350	704	5	FISH	FISH	NNP
12350	704	6	Scale	scale	VBP
12350	704	7	the	the	DT
12350	704	8	fish	fish	NN
12350	704	9	with	with	IN
12350	704	10	the	the	DT
12350	704	11	utmost	utmost	JJ
12350	704	12	thoroughness	thoroughness	NN
12350	704	13	,	,	,
12350	704	14	remove	remove	VB
12350	704	15	the	the	DT
12350	704	16	entrails	entrail	NNS
12350	704	17	,	,	,
12350	704	18	wash	wash	VB
12350	704	19	very	very	RB
12350	704	20	thoroughly	thoroughly	RB
12350	704	21	,	,	,
12350	704	22	and	and	CC
12350	704	23	salt	salt	NN
12350	704	24	both	both	CC
12350	704	25	inside	inside	IN
12350	704	26	and	and	CC
12350	704	27	out	out	RB
12350	704	28	.	.	.
12350	705	1	Then	then	RB
12350	705	2	cut	cut	VB
12350	705	3	the	the	DT
12350	705	4	fish	fish	NN
12350	705	5	into	into	IN
12350	705	6	convenient	convenient	JJ
12350	705	7	slices	slice	NNS
12350	705	8	,	,	,
12350	705	9	place	place	VB
12350	705	10	them	-PRON-	PRP
12350	705	11	on	on	IN
12350	705	12	a	a	DT
12350	705	13	strainer	strainer	NN
12350	705	14	and	and	CC
12350	705	15	leave	leave	VB
12350	705	16	them	-PRON-	PRP
12350	705	17	there	there	RB
12350	705	18	for	for	IN
12350	705	19	an	an	DT
12350	705	20	hour	hour	NN
12350	705	21	.	.	.
12350	706	1	Meanwhile	meanwhile	RB
12350	706	2	,	,	,
12350	706	3	place	place	VB
12350	706	4	some	some	DT
12350	706	5	flour	flour	NN
12350	706	6	in	in	IN
12350	706	7	one	one	CD
12350	706	8	plate	plate	NN
12350	706	9	and	and	CC
12350	706	10	some	some	DT
12350	706	11	beaten	beat	VBN
12350	706	12	eggs	egg	NNS
12350	706	13	in	in	IN
12350	706	14	another	another	DT
12350	706	15	,	,	,
12350	706	16	and	and	CC
12350	706	17	heat	heat	VB
12350	706	18	a	a	DT
12350	706	19	large	large	JJ
12350	706	20	frying	frying	JJ
12350	706	21	-	-	HYPH
12350	706	22	pan	pan	NN
12350	706	23	half	half	NN
12350	706	24	full	full	JJ
12350	706	25	of	of	IN
12350	706	26	oil	oil	NN
12350	706	27	or	or	CC
12350	706	28	butter	butter	NN
12350	706	29	.	.	.
12350	707	1	Now	now	RB
12350	707	2	wipe	wipe	VB
12350	707	3	your	-PRON-	PRP$
12350	707	4	fish	fish	NN
12350	707	5	slices	slice	NNS
12350	707	6	thoroughly	thoroughly	RB
12350	707	7	with	with	IN
12350	707	8	a	a	DT
12350	707	9	clean	clean	JJ
12350	707	10	cloth	cloth	NN
12350	707	11	,	,	,
12350	707	12	dip	dip	VB
12350	707	13	them	-PRON-	PRP
12350	707	14	first	first	RB
12350	707	15	in	in	IN
12350	707	16	flour	flour	NN
12350	707	17	and	and	CC
12350	707	18	then	then	RB
12350	707	19	in	in	IN
12350	707	20	beaten	beat	VBN
12350	707	21	eggs	egg	NNS
12350	707	22	and	and	CC
12350	707	23	finally	finally	RB
12350	707	24	fry	fry	VB
12350	707	25	until	until	IN
12350	707	26	browned	brown	VBN
12350	707	27	.	.	.
12350	708	1	In	in	IN
12350	708	2	frying	fry	VBG
12350	708	3	fish	fish	NN
12350	708	4	very	very	RB
12350	708	5	hot	hot	JJ
12350	708	6	oil	oil	NN
12350	708	7	is	be	VBZ
12350	708	8	required	require	VBN
12350	708	9	.	.	.
12350	709	1	If	if	IN
12350	709	2	a	a	DT
12350	709	3	crumb	crumb	NN
12350	709	4	of	of	IN
12350	709	5	bread	bread	NN
12350	709	6	will	will	MD
12350	709	7	brown	brown	VB
12350	709	8	in	in	IN
12350	709	9	twenty	twenty	CD
12350	709	10	seconds	second	NNS
12350	709	11	the	the	DT
12350	709	12	oil	oil	NN
12350	709	13	is	be	VBZ
12350	709	14	hot	hot	JJ
12350	709	15	enough	enough	RB
12350	709	16	.	.	.
12350	710	1	Put	put	VB
12350	710	2	fish	fish	NN
12350	710	3	in	in	IN
12350	710	4	a	a	DT
12350	710	5	frying	frying	JJ
12350	710	6	basket	basket	NN
12350	710	7	,	,	,
12350	710	8	then	then	RB
12350	710	9	into	into	IN
12350	710	10	the	the	DT
12350	710	11	hot	hot	JJ
12350	710	12	oil	oil	NN
12350	710	13	and	and	CC
12350	710	14	cook	cook	VB
12350	710	15	five	five	CD
12350	710	16	minutes	minute	NNS
12350	710	17	.	.	.
12350	711	1	Drain	drain	VB
12350	711	2	on	on	IN
12350	711	3	brown	brown	JJ
12350	711	4	paper	paper	NN
12350	711	5	and	and	CC
12350	711	6	arrange	arrange	NN
12350	711	7	on	on	IN
12350	711	8	platter	platter	NN
12350	711	9	.	.	.
12350	712	1	Do	do	VBP
12350	712	2	not	not	RB
12350	712	3	stick	stick	VB
12350	712	4	knife	knife	NN
12350	712	5	or	or	CC
12350	712	6	fork	fork	VB
12350	712	7	into	into	IN
12350	712	8	fish	fish	NN
12350	712	9	while	while	IN
12350	712	10	it	-PRON-	PRP
12350	712	11	is	be	VBZ
12350	712	12	frying	fry	VBG
12350	712	13	.	.	.
12350	713	1	When	when	WRB
12350	713	2	the	the	DT
12350	713	3	oil	oil	NN
12350	713	4	has	have	VBZ
12350	713	5	cooled	cool	VBN
12350	713	6	,	,	,
12350	713	7	strain	strain	VB
12350	713	8	it	-PRON-	PRP
12350	713	9	,	,	,
12350	713	10	pour	pour	VB
12350	713	11	it	-PRON-	PRP
12350	713	12	into	into	IN
12350	713	13	a	a	DT
12350	713	14	jar	jar	NN
12350	713	15	,	,	,
12350	713	16	cover	cover	VB
12350	713	17	it	-PRON-	PRP
12350	713	18	and	and	CC
12350	713	19	it	-PRON-	PRP
12350	713	20	will	will	MD
12350	713	21	be	be	VB
12350	713	22	ready	ready	JJ
12350	713	23	for	for	IN
12350	713	24	use	use	VB
12350	713	25	another	another	DT
12350	713	26	time	time	NN
12350	713	27	.	.	.
12350	714	1	It	-PRON-	PRP
12350	714	2	can	can	MD
12350	714	3	be	be	VB
12350	714	4	used	use	VBN
12350	714	5	again	again	RB
12350	714	6	for	for	IN
12350	714	7	fish	fish	NN
12350	714	8	only	only	RB
12350	714	9	.	.	.
12350	715	1	ANOTHER	another	DT
12350	715	2	METHOD	method	NN
12350	715	3	OF	of	IN
12350	715	4	FRYING	fry	VBG
12350	715	5	FISH	FISH	NNS
12350	715	6	Thoroughly	thoroughly	RB
12350	715	7	mix	mix	VBP
12350	715	8	six	six	CD
12350	715	9	ounces	ounce	NNS
12350	715	10	of	of	IN
12350	715	11	flour	flour	NN
12350	715	12	with	with	IN
12350	715	13	an	an	DT
12350	715	14	ounce	ounce	NN
12350	715	15	of	of	IN
12350	715	16	olive	olive	NN
12350	715	17	oil	oil	NN
12350	715	18	,	,	,
12350	715	19	the	the	DT
12350	715	20	yolk	yolk	NN
12350	715	21	of	of	IN
12350	715	22	an	an	DT
12350	715	23	egg	egg	NN
12350	715	24	,	,	,
12350	715	25	and	and	CC
12350	715	26	a	a	DT
12350	715	27	pinch	pinch	NN
12350	715	28	of	of	IN
12350	715	29	salt	salt	NN
12350	715	30	.	.	.
12350	716	1	Stir	stir	VB
12350	716	2	in	in	IN
12350	716	3	one	one	CD
12350	716	4	gill	gill	NN
12350	716	5	of	of	IN
12350	716	6	tepid	tepid	NN
12350	716	7	water	water	NN
12350	716	8	and	and	CC
12350	716	9	allow	allow	VB
12350	716	10	the	the	DT
12350	716	11	whole	whole	NN
12350	716	12	to	to	TO
12350	716	13	stand	stand	VB
12350	716	14	for	for	IN
12350	716	15	half	half	PDT
12350	716	16	an	an	DT
12350	716	17	hour	hour	NN
12350	716	18	in	in	IN
12350	716	19	a	a	DT
12350	716	20	cool	cool	JJ
12350	716	21	place	place	NN
12350	716	22	.	.	.
12350	717	1	Next	next	RB
12350	717	2	beat	beat	VB
12350	717	3	the	the	DT
12350	717	4	white	white	NN
12350	717	5	of	of	IN
12350	717	6	an	an	DT
12350	717	7	egg	egg	NN
12350	717	8	stiff	stiff	JJ
12350	717	9	and	and	CC
12350	717	10	stir	stir	VB
12350	717	11	into	into	IN
12350	717	12	the	the	DT
12350	717	13	batter	batter	NN
12350	717	14	.	.	.
12350	718	1	Dip	dip	VB
12350	718	2	each	each	DT
12350	718	3	fish	fish	NN
12350	718	4	into	into	IN
12350	718	5	the	the	DT
12350	718	6	mixture	mixture	NN
12350	718	7	,	,	,
12350	718	8	then	then	RB
12350	718	9	roll	roll	VB
12350	718	10	in	in	RP
12350	718	11	bread	bread	NN
12350	718	12	crumbs	crumb	NNS
12350	718	13	and	and	CC
12350	718	14	cook	cook	NN
12350	718	15	in	in	IN
12350	718	16	boiling	boil	VBG
12350	718	17	oil	oil	NN
12350	718	18	.	.	.
12350	719	1	Butter	butter	NN
12350	719	2	must	must	MD
12350	719	3	not	not	RB
12350	719	4	be	be	VB
12350	719	5	used	use	VBN
12350	719	6	.	.	.
12350	720	1	In	in	IN
12350	720	2	frying	fry	VBG
12350	720	3	fish	fish	NN
12350	720	4	do	do	VBP
12350	720	5	not	not	RB
12350	720	6	allow	allow	VB
12350	720	7	the	the	DT
12350	720	8	fish	fish	NN
12350	720	9	to	to	TO
12350	720	10	remain	remain	VB
12350	720	11	in	in	IN
12350	720	12	the	the	DT
12350	720	13	spider	spider	NN
12350	720	14	after	after	IN
12350	720	15	it	-PRON-	PRP
12350	720	16	has	have	VBZ
12350	720	17	been	be	VBN
12350	720	18	nicely	nicely	RB
12350	720	19	browned	brown	VBN
12350	720	20	,	,	,
12350	720	21	for	for	IN
12350	720	22	this	this	DT
12350	720	23	absorbs	absorb	VBZ
12350	720	24	the	the	DT
12350	720	25	fat	fat	NN
12350	720	26	and	and	CC
12350	720	27	destroys	destroy	VBZ
12350	720	28	the	the	DT
12350	720	29	delicate	delicate	JJ
12350	720	30	flavor	flavor	NN
12350	720	31	.	.	.
12350	721	1	Be	be	VB
12350	721	2	sure	sure	JJ
12350	721	3	that	that	IN
12350	721	4	the	the	DT
12350	721	5	fish	fish	NN
12350	721	6	is	be	VBZ
12350	721	7	done	do	VBN
12350	721	8	.	.	.
12350	722	1	This	this	DT
12350	722	2	rule	rule	NN
12350	722	3	applies	apply	VBZ
12350	722	4	to	to	TO
12350	722	5	fish	fish	VB
12350	722	6	that	that	WDT
12350	722	7	is	be	VBZ
12350	722	8	sautéd	sautéd	NN
12350	722	9	.	.	.
12350	723	1	SAUTÉD	sautéd	NN
12350	723	2	FISH	FISH	NNS
12350	723	3	Clean	clean	JJ
12350	723	4	fish	fish	NN
12350	723	5	,	,	,
12350	723	6	sprinkle	sprinkle	VBP
12350	723	7	with	with	IN
12350	723	8	salt	salt	NN
12350	723	9	and	and	CC
12350	723	10	pepper	pepper	NN
12350	723	11	,	,	,
12350	723	12	dip	dip	NN
12350	723	13	in	in	IN
12350	723	14	flour	flour	NN
12350	723	15	or	or	CC
12350	723	16	cornmeal	cornmeal	NN
12350	723	17	and	and	CC
12350	723	18	cook	cook	NN
12350	723	19	in	in	IN
12350	723	20	spider	spider	NN
12350	723	21	with	with	IN
12350	723	22	just	just	RB
12350	723	23	enough	enough	JJ
12350	723	24	hot	hot	JJ
12350	723	25	butter	butter	NN
12350	723	26	to	to	TO
12350	723	27	prevent	prevent	VB
12350	723	28	it	-PRON-	PRP
12350	723	29	sticking	stick	VBG
12350	723	30	to	to	IN
12350	723	31	the	the	DT
12350	723	32	pan	pan	NN
12350	723	33	.	.	.
12350	724	1	Shake	shake	VB
12350	724	2	the	the	DT
12350	724	3	pan	pan	NN
12350	724	4	occasionally	occasionally	RB
12350	724	5	.	.	.
12350	725	1	Brown	brown	JJ
12350	725	2	well	well	RB
12350	725	3	on	on	IN
12350	725	4	under	under	IN
12350	725	5	side	side	NN
12350	725	6	,	,	,
12350	725	7	then	then	RB
12350	725	8	turn	turn	VB
12350	725	9	and	and	CC
12350	725	10	brown	brown	VB
12350	725	11	on	on	IN
12350	725	12	the	the	DT
12350	725	13	other	other	JJ
12350	725	14	side	side	NN
12350	725	15	.	.	.
12350	726	1	LEMON	LEMON	NNS
12350	726	2	FISH	FISH	NNS
12350	726	3	Boil	boil	NN
12350	726	4	three	three	CD
12350	726	5	tablespoons	tablespoon	NNS
12350	726	6	of	of	IN
12350	726	7	vinegar	vinegar	NN
12350	726	8	,	,	,
12350	726	9	one	one	CD
12350	726	10	sliced	sliced	JJ
12350	726	11	onion	onion	NN
12350	726	12	,	,	,
12350	726	13	six	six	CD
12350	726	14	whole	whole	JJ
12350	726	15	peppers	pepper	NNS
12350	726	16	,	,	,
12350	726	17	salt	salt	NN
12350	726	18	,	,	,
12350	726	19	one	one	CD
12350	726	20	piece	piece	NN
12350	726	21	of	of	IN
12350	726	22	stick	stick	NNP
12350	726	23	cinnamon	cinnamon	NNP
12350	726	24	,	,	,
12350	726	25	and	and	CC
12350	726	26	a	a	DT
12350	726	27	little	little	JJ
12350	726	28	water	water	NN
12350	726	29	,	,	,
12350	726	30	then	then	RB
12350	726	31	add	add	VB
12350	726	32	sliced	sliced	JJ
12350	726	33	fish	fish	NN
12350	726	34	.	.	.
12350	727	1	When	when	WRB
12350	727	2	fish	fish	NN
12350	727	3	has	have	VBZ
12350	727	4	boiled	boil	VBN
12350	727	5	twenty	twenty	CD
12350	727	6	minutes	minute	NNS
12350	727	7	remove	remove	VBP
12350	727	8	and	and	CC
12350	727	9	arrange	arrange	VB
12350	727	10	on	on	IN
12350	727	11	platter	platter	NN
12350	727	12	.	.	.
12350	728	1	Strain	strain	VB
12350	728	2	the	the	DT
12350	728	3	gravy	gravy	NN
12350	728	4	and	and	CC
12350	728	5	add	add	VB
12350	728	6	the	the	DT
12350	728	7	well	well	RB
12350	728	8	-	-	HYPH
12350	728	9	beaten	beat	VBN
12350	728	10	yolks	yolk	NNS
12350	728	11	of	of	IN
12350	728	12	two	two	CD
12350	728	13	eggs	egg	NNS
12350	728	14	,	,	,
12350	728	15	juice	juice	NN
12350	728	16	of	of	IN
12350	728	17	two	two	CD
12350	728	18	lemons	lemon	NNS
12350	728	19	,	,	,
12350	728	20	sugar	sugar	VBP
12350	728	21	to	to	TO
12350	728	22	taste	taste	VB
12350	728	23	and	and	CC
12350	728	24	twelve	twelve	CD
12350	728	25	grated	grate	VBN
12350	728	26	almonds	almond	NNS
12350	728	27	.	.	.
12350	729	1	Let	let	VB
12350	729	2	all	all	DT
12350	729	3	come	come	VB
12350	729	4	to	to	IN
12350	729	5	a	a	DT
12350	729	6	boil	boil	NN
12350	729	7	,	,	,
12350	729	8	then	then	RB
12350	729	9	pour	pour	VB
12350	729	10	over	over	IN
12350	729	11	the	the	DT
12350	729	12	fish	fish	NN
12350	729	13	,	,	,
12350	729	14	sprinkle	sprinkle	VBP
12350	729	15	finely	finely	RB
12350	729	16	chopped	chop	VBN
12350	729	17	parsley	parsley	NN
12350	729	18	on	on	IN
12350	729	19	top	top	NN
12350	729	20	and	and	CC
12350	729	21	garnish	garnish	VBP
12350	729	22	with	with	IN
12350	729	23	sliced	sliced	JJ
12350	729	24	lemons	lemon	NNS
12350	729	25	.	.	.
12350	730	1	Bluefish	bluefish	JJ
12350	730	2	,	,	,
12350	730	3	mackerel	mackerel	NN
12350	730	4	,	,	,
12350	730	5	shad	shad	NN
12350	730	6	,	,	,
12350	730	7	salmon	salmon	NN
12350	730	8	and	and	CC
12350	730	9	porgies	porgy	NNS
12350	730	10	may	may	MD
12350	730	11	be	be	VB
12350	730	12	cooked	cook	VBN
12350	730	13	with	with	IN
12350	730	14	this	this	DT
12350	730	15	sauce	sauce	NN
12350	730	16	.	.	.
12350	731	1	SWEET	SWEET	NNP
12350	731	2	SOUR	SOUR	NNP
12350	731	3	FISH	FISH	NNS
12350	731	4	First	first	RB
12350	731	5	cut	cut	VBD
12350	731	6	up	up	RP
12350	731	7	and	and	CC
12350	731	8	salt	salt	VB
12350	731	9	the	the	DT
12350	731	10	fish	fish	NN
12350	731	11	.	.	.
12350	732	1	Shad	shad	NN
12350	732	2	,	,	,
12350	732	3	trout	trout	NN
12350	732	4	or	or	CC
12350	732	5	carp	carp	NN
12350	732	6	can	can	MD
12350	732	7	be	be	VB
12350	732	8	used	use	VBN
12350	732	9	.	.	.
12350	733	1	Put	put	VB
12350	733	2	on	on	RP
12350	733	3	fish	fish	NN
12350	733	4	kettle	kettle	NN
12350	733	5	with	with	IN
12350	733	6	one	one	CD
12350	733	7	and	and	CC
12350	733	8	one	one	CD
12350	733	9	-	-	HYPH
12350	733	10	half	half	NN
12350	733	11	cups	cup	NNS
12350	733	12	of	of	IN
12350	733	13	water	water	NN
12350	733	14	and	and	CC
12350	733	15	one	one	CD
12350	733	16	cup	cup	NN
12350	733	17	of	of	IN
12350	733	18	vinegar	vinegar	NN
12350	733	19	,	,	,
12350	733	20	add	add	VB
12350	733	21	one	one	CD
12350	733	22	onion	onion	NN
12350	733	23	cut	cut	VBN
12350	733	24	in	in	IN
12350	733	25	round	round	JJ
12350	733	26	slices	slice	NNS
12350	733	27	,	,	,
12350	733	28	one	one	CD
12350	733	29	dozen	dozen	NN
12350	733	30	raisins	raisin	NNS
12350	733	31	,	,	,
12350	733	32	one	one	CD
12350	733	33	lemon	lemon	NN
12350	733	34	cut	cut	VBN
12350	733	35	in	in	IN
12350	733	36	round	round	JJ
12350	733	37	slices	slice	NNS
12350	733	38	,	,	,
12350	733	39	two	two	CD
12350	733	40	bay	bay	NN
12350	733	41	leaves	leave	NNS
12350	733	42	,	,	,
12350	733	43	six	six	CD
12350	733	44	cloves	clove	NNS
12350	733	45	.	.	.
12350	734	1	When	when	WRB
12350	734	2	this	this	DT
12350	734	3	mixture	mixture	NN
12350	734	4	begins	begin	VBZ
12350	734	5	to	to	TO
12350	734	6	boil	boil	VB
12350	734	7	,	,	,
12350	734	8	lay	lie	VBD
12350	734	9	in	in	IN
12350	734	10	your	-PRON-	PRP$
12350	734	11	fish	fish	NN
12350	734	12	and	and	CC
12350	734	13	cook	cook	VB
12350	734	14	thoroughly	thoroughly	RB
12350	734	15	.	.	.
12350	735	1	When	when	WRB
12350	735	2	done	do	VBN
12350	735	3	remove	remove	VB
12350	735	4	fish	fish	NN
12350	735	5	to	to	IN
12350	735	6	platter	platter	VB
12350	735	7	.	.	.
12350	736	1	Put	put	VB
12350	736	2	liquor	liquor	NN
12350	736	3	back	back	RB
12350	736	4	on	on	IN
12350	736	5	stove	stove	NN
12350	736	6	,	,	,
12350	736	7	add	add	VB
12350	736	8	three	three	CD
12350	736	9	tablespoons	tablespoon	NNS
12350	736	10	of	of	IN
12350	736	11	granulated	granulate	VBN
12350	736	12	sugar	sugar	NN
12350	736	13	(	(	-LRB-
12350	736	14	which	which	WDT
12350	736	15	has	have	VBZ
12350	736	16	been	be	VBN
12350	736	17	melted	melt	VBN
12350	736	18	and	and	CC
12350	736	19	browned	brown	VBN
12350	736	20	in	in	IN
12350	736	21	a	a	DT
12350	736	22	pie	pie	NN
12350	736	23	plate	plate	NN
12350	736	24	without	without	IN
12350	736	25	water	water	NN
12350	736	26	)	)	-RRB-
12350	736	27	,	,	,
12350	736	28	then	then	RB
12350	736	29	add	add	VB
12350	736	30	two	two	CD
12350	736	31	tablespoons	tablespoon	NNS
12350	736	32	of	of	IN
12350	736	33	flour	flour	NN
12350	736	34	which	which	WDT
12350	736	35	has	have	VBZ
12350	736	36	been	be	VBN
12350	736	37	rubbed	rub	VBN
12350	736	38	smooth	smooth	JJ
12350	736	39	with	with	IN
12350	736	40	a	a	DT
12350	736	41	little	little	JJ
12350	736	42	water	water	NN
12350	736	43	.	.	.
12350	737	1	Let	let	VB
12350	737	2	boil	boil	NN
12350	737	3	well	well	RB
12350	737	4	and	and	CC
12350	737	5	pour	pour	VB
12350	737	6	over	over	IN
12350	737	7	fish	fish	NN
12350	737	8	.	.	.
12350	738	1	If	if	IN
12350	738	2	not	not	RB
12350	738	3	sweet	sweet	JJ
12350	738	4	enough	enough	RB
12350	738	5	add	add	VB
12350	738	6	more	more	JJR
12350	738	7	sugar	sugar	NN
12350	738	8	.	.	.
12350	739	1	Serve	serve	VB
12350	739	2	cold	cold	NN
12350	739	3	.	.	.
12350	740	1	SWEET	sweet	JJ
12350	740	2	AND	and	CC
12350	740	3	SOUR	sour	NN
12350	740	4	FISH	FISH	NNS
12350	740	5	Place	place	VBP
12350	740	6	the	the	DT
12350	740	7	fish	fish	NN
12350	740	8	in	in	IN
12350	740	9	strong	strong	JJ
12350	740	10	salt	salt	NN
12350	740	11	water	water	NN
12350	740	12	for	for	IN
12350	740	13	one	one	CD
12350	740	14	hour	hour	NN
12350	740	15	before	before	IN
12350	740	16	cooking	cooking	NN
12350	740	17	.	.	.
12350	741	1	Take	take	VB
12350	741	2	three	three	CD
12350	741	3	parts	part	NNS
12350	741	4	of	of	IN
12350	741	5	water	water	NN
12350	741	6	and	and	CC
12350	741	7	one	one	CD
12350	741	8	of	of	IN
12350	741	9	vinegar	vinegar	NN
12350	741	10	,	,	,
12350	741	11	put	put	VBN
12350	741	12	in	in	IN
12350	741	13	saucepan	saucepan	NN
12350	741	14	with	with	IN
12350	741	15	some	some	DT
12350	741	16	sliced	slice	VBN
12350	741	17	onions	onion	NNS
12350	741	18	and	and	CC
12350	741	19	some	some	DT
12350	741	20	raisins	raisin	NNS
12350	741	21	,	,	,
12350	741	22	and	and	CC
12350	741	23	let	let	VB
12350	741	24	boil	boil	VB
12350	741	25	until	until	IN
12350	741	26	tender	tender	NN
12350	741	27	.	.	.
12350	742	1	Add	add	VB
12350	742	2	brown	brown	JJ
12350	742	3	sugar	sugar	NN
12350	742	4	to	to	TO
12350	742	5	taste	taste	VB
12350	742	6	,	,	,
12350	742	7	a	a	DT
12350	742	8	piece	piece	NN
12350	742	9	of	of	IN
12350	742	10	rye	rye	NN
12350	742	11	bread	bread	NN
12350	742	12	from	from	IN
12350	742	13	which	which	WDT
12350	742	14	the	the	DT
12350	742	15	crust	crust	NN
12350	742	16	has	have	VBZ
12350	742	17	been	be	VBN
12350	742	18	removed	remove	VBN
12350	742	19	,	,	,
12350	742	20	and	and	CC
12350	742	21	some	some	DT
12350	742	22	molasses	molasse	NNS
12350	742	23	.	.	.
12350	743	1	Boil	boil	VB
12350	743	2	the	the	DT
12350	743	3	sauce	sauce	NN
12350	743	4	,	,	,
12350	743	5	then	then	RB
12350	743	6	place	place	VB
12350	743	7	the	the	DT
12350	743	8	fish	fish	NN
12350	743	9	in	in	RB
12350	743	10	and	and	CC
12350	743	11	let	let	VB
12350	743	12	all	all	DT
12350	743	13	cook	cook	VB
12350	743	14	twenty	twenty	CD
12350	743	15	minutes	minute	NNS
12350	743	16	.	.	.
12350	744	1	When	when	WRB
12350	744	2	done	do	VBN
12350	744	3	,	,	,
12350	744	4	arrange	arrange	VBP
12350	744	5	on	on	IN
12350	744	6	platter	platter	NN
12350	744	7	with	with	IN
12350	744	8	sliced	slice	VBN
12350	744	9	lemon	lemon	NN
12350	744	10	and	and	CC
12350	744	11	chopped	chop	VBN
12350	744	12	parsley	parsley	NN
12350	744	13	.	.	.
12350	745	1	SWEET	SWEET	NNP
12350	745	2	SOUR	sour	NN
12350	745	3	FISH	FISH	NNS
12350	745	4	WITH	with	IN
12350	745	5	WINE	wine	NN
12350	745	6	Put	put	VB
12350	745	7	on	on	RP
12350	745	8	to	to	TO
12350	745	9	boil	boil	VB
12350	745	10	in	in	IN
12350	745	11	fish	fish	NN
12350	745	12	kettle	kettle	NN
12350	745	13	,	,	,
12350	745	14	one	one	CD
12350	745	15	glass	glass	NN
12350	745	16	water	water	NN
12350	745	17	,	,	,
12350	745	18	one	one	CD
12350	745	19	-	-	HYPH
12350	745	20	half	half	NN
12350	745	21	glass	glass	NN
12350	745	22	vinegar	vinegar	NN
12350	745	23	,	,	,
12350	745	24	two	two	CD
12350	745	25	tablespoons	tablespoon	NNS
12350	745	26	of	of	IN
12350	745	27	brown	brown	JJ
12350	745	28	sugar	sugar	NN
12350	745	29	,	,	,
12350	745	30	one	one	CD
12350	745	31	-	-	HYPH
12350	745	32	half	half	NN
12350	745	33	dozen	dozen	NN
12350	745	34	cloves	clove	NNS
12350	745	35	,	,	,
12350	745	36	one	one	CD
12350	745	37	-	-	HYPH
12350	745	38	half	half	NN
12350	745	39	teaspoon	teaspoon	NN
12350	745	40	of	of	IN
12350	745	41	ground	ground	NN
12350	745	42	cinnamon	cinnamon	NNP
12350	745	43	,	,	,
12350	745	44	one	one	CD
12350	745	45	onion	onion	NN
12350	745	46	cut	cut	VBN
12350	745	47	in	in	IN
12350	745	48	round	round	JJ
12350	745	49	slices	slice	NNS
12350	745	50	.	.	.
12350	746	1	Boil	Boil	NNP
12350	746	2	thoroughly	thoroughly	RB
12350	746	3	,	,	,
12350	746	4	then	then	RB
12350	746	5	strain	strain	VB
12350	746	6	and	and	CC
12350	746	7	add	add	VB
12350	746	8	to	to	IN
12350	746	9	it	-PRON-	PRP
12350	746	10	one	one	CD
12350	746	11	lemon	lemon	NN
12350	746	12	cut	cut	VBN
12350	746	13	in	in	IN
12350	746	14	round	round	JJ
12350	746	15	slices	slice	NNS
12350	746	16	,	,	,
12350	746	17	one	one	CD
12350	746	18	goblet	goblet	NN
12350	746	19	of	of	IN
12350	746	20	red	red	JJ
12350	746	21	wine	wine	NN
12350	746	22	,	,	,
12350	746	23	one	one	CD
12350	746	24	dozen	dozen	NN
12350	746	25	raisins	raisin	NNS
12350	746	26	,	,	,
12350	746	27	one	one	CD
12350	746	28	tablespoon	tablespoon	NN
12350	746	29	of	of	IN
12350	746	30	pounded	pound	VBN
12350	746	31	almonds	almond	NNS
12350	746	32	;	;	:
12350	746	33	put	put	VBN
12350	746	34	on	on	RP
12350	746	35	stove	stove	NN
12350	746	36	again	again	RB
12350	746	37	,	,	,
12350	746	38	and	and	CC
12350	746	39	when	when	WRB
12350	746	40	it	-PRON-	PRP
12350	746	41	comes	come	VBZ
12350	746	42	to	to	IN
12350	746	43	a	a	DT
12350	746	44	boil	boil	NN
12350	746	45	,	,	,
12350	746	46	add	add	VB
12350	746	47	fish	fish	NN
12350	746	48	that	that	WDT
12350	746	49	has	have	VBZ
12350	746	50	been	be	VBN
12350	746	51	cut	cut	VBN
12350	746	52	up	up	RP
12350	746	53	and	and	CC
12350	746	54	salted	salt	VBN
12350	746	55	.	.	.
12350	747	1	Cook	cook	VB
12350	747	2	until	until	IN
12350	747	3	done	do	VBN
12350	747	4	,	,	,
12350	747	5	remove	remove	VB
12350	747	6	fish	fish	NN
12350	747	7	to	to	IN
12350	747	8	a	a	DT
12350	747	9	platter	platter	NN
12350	747	10	,	,	,
12350	747	11	and	and	CC
12350	747	12	to	to	IN
12350	747	13	the	the	DT
12350	747	14	liquor	liquor	NN
12350	747	15	add	add	VB
12350	747	16	a	a	DT
12350	747	17	small	small	JJ
12350	747	18	piece	piece	NN
12350	747	19	Leb	Leb	NNP
12350	747	20	-	-	HYPH
12350	747	21	kuchen	kuchen	NNP
12350	747	22	or	or	CC
12350	747	23	ginger	ginger	NN
12350	747	24	cake	cake	NN
12350	747	25	,	,	,
12350	747	26	and	and	CC
12350	747	27	stir	stir	VB
12350	747	28	in	in	IN
12350	747	29	the	the	DT
12350	747	30	well	well	RB
12350	747	31	-	-	HYPH
12350	747	32	beaten	beat	VBN
12350	747	33	yolks	yolk	NNS
12350	747	34	of	of	IN
12350	747	35	four	four	CD
12350	747	36	eggs	egg	NNS
12350	747	37	;	;	:
12350	747	38	stir	stir	VB
12350	747	39	carefully	carefully	RB
12350	747	40	or	or	CC
12350	747	41	it	-PRON-	PRP
12350	747	42	will	will	MD
12350	747	43	curdle	curdle	VB
12350	747	44	.	.	.
12350	748	1	If	if	IN
12350	748	2	not	not	RB
12350	748	3	sweet	sweet	JJ
12350	748	4	enough	enough	RB
12350	748	5	add	add	VB
12350	748	6	more	more	JJR
12350	748	7	sugar	sugar	NN
12350	748	8	.	.	.
12350	749	1	Pour	pour	VB
12350	749	2	over	over	IN
12350	749	3	fish	fish	NN
12350	749	4	.	.	.
12350	750	1	Shad	shad	NN
12350	750	2	or	or	CC
12350	750	3	trout	trout	NN
12350	750	4	is	be	VBZ
12350	750	5	the	the	DT
12350	750	6	best	good	JJS
12350	750	7	fish	fish	NN
12350	750	8	to	to	TO
12350	750	9	use	use	VB
12350	750	10	.	.	.
12350	751	1	FISH	FISH	NNS
12350	751	2	STOCK	stock	NN
12350	751	3	Put	put	VBP
12350	751	4	in	in	IN
12350	751	5	a	a	DT
12350	751	6	saucepan	saucepan	NN
12350	751	7	a	a	DT
12350	751	8	tablespoon	tablespoon	NN
12350	751	9	of	of	IN
12350	751	10	butter	butter	NN
12350	751	11	or	or	CC
12350	751	12	butter	butter	NN
12350	751	13	substitute	substitute	NN
12350	751	14	,	,	,
12350	751	15	add	add	VB
12350	751	16	a	a	DT
12350	751	17	tablespoon	tablespoon	NN
12350	751	18	each	each	DT
12350	751	19	of	of	IN
12350	751	20	chopped	chopped	JJ
12350	751	21	onion	onion	NN
12350	751	22	,	,	,
12350	751	23	carrot	carrot	NNP
12350	751	24	and	and	CC
12350	751	25	turnip	turnip	NNP
12350	751	26	.	.	.
12350	752	1	Fry	fry	VB
12350	752	2	them	-PRON-	PRP
12350	752	3	without	without	IN
12350	752	4	browning	brown	VBG
12350	752	5	,	,	,
12350	752	6	then	then	RB
12350	752	7	add	add	VB
12350	752	8	fish	fish	NN
12350	752	9	-	-	HYPH
12350	752	10	bones	bone	NNS
12350	752	11	,	,	,
12350	752	12	head	head	NN
12350	752	13	,	,	,
12350	752	14	and	and	CC
12350	752	15	trimmings	trimming	NNS
12350	752	16	,	,	,
12350	752	17	a	a	DT
12350	752	18	stalk	stalk	NN
12350	752	19	of	of	IN
12350	752	20	celery	celery	NN
12350	752	21	,	,	,
12350	752	22	sprigs	sprig	NNS
12350	752	23	of	of	IN
12350	752	24	parsley	parsley	NN
12350	752	25	and	and	CC
12350	752	26	of	of	IN
12350	752	27	thyme	thyme	NNS
12350	752	28	,	,	,
12350	752	29	a	a	DT
12350	752	30	bay	bay	NN
12350	752	31	-	-	HYPH
12350	752	32	leaf	leaf	NN
12350	752	33	,	,	,
12350	752	34	a	a	DT
12350	752	35	tomato	tomato	NN
12350	752	36	or	or	CC
12350	752	37	a	a	DT
12350	752	38	slice	slice	NN
12350	752	39	of	of	IN
12350	752	40	lemon	lemon	NN
12350	752	41	.	.	.
12350	753	1	Cover	cover	VB
12350	753	2	with	with	IN
12350	753	3	water	water	NN
12350	753	4	and	and	CC
12350	753	5	let	let	VB
12350	753	6	them	-PRON-	PRP
12350	753	7	simmer	simmer	VB
12350	753	8	for	for	IN
12350	753	9	an	an	DT
12350	753	10	hour	hour	NN
12350	753	11	or	or	CC
12350	753	12	more	more	JJR
12350	753	13	.	.	.
12350	754	1	Season	season	NN
12350	754	2	with	with	IN
12350	754	3	salt	salt	NN
12350	754	4	and	and	CC
12350	754	5	pepper	pepper	NN
12350	754	6	and	and	CC
12350	754	7	strain	strain	NN
12350	754	8	.	.	.
12350	755	1	PIKE	pike	NN
12350	755	2	WITH	with	IN
12350	755	3	EGG	EGG	NNP
12350	755	4	SAUCE	SAUCE	VBN
12350	755	5	Clean	clean	VBP
12350	755	6	the	the	DT
12350	755	7	fish	fish	NN
12350	755	8	thoroughly	thoroughly	RB
12350	755	9	,	,	,
12350	755	10	and	and	CC
12350	755	11	wash	wash	VB
12350	755	12	it	-PRON-	PRP
12350	755	13	in	in	IN
12350	755	14	hot	hot	JJ
12350	755	15	water	water	NN
12350	755	16	,	,	,
12350	755	17	wipe	wipe	NN
12350	755	18	dry	dry	JJ
12350	755	19	and	and	CC
12350	755	20	salt	salt	NN
12350	755	21	inside	inside	IN
12350	755	22	and	and	CC
12350	755	23	out	out	RB
12350	755	24	.	.	.
12350	756	1	If	if	IN
12350	756	2	you	-PRON-	PRP
12350	756	3	heat	heat	VBP
12350	756	4	the	the	DT
12350	756	5	salt	salt	NN
12350	756	6	it	-PRON-	PRP
12350	756	7	will	will	MD
12350	756	8	penetrate	penetrate	VB
12350	756	9	through	through	IN
12350	756	10	the	the	DT
12350	756	11	meat	meat	NN
12350	756	12	of	of	IN
12350	756	13	the	the	DT
12350	756	14	fish	fish	NN
12350	756	15	in	in	IN
12350	756	16	less	less	JJR
12350	756	17	time	time	NN
12350	756	18	.	.	.
12350	757	1	Take	take	VB
12350	757	2	a	a	DT
12350	757	3	kettle	kettle	NN
12350	757	4	,	,	,
12350	757	5	lay	lie	VBD
12350	757	6	in	in	IN
12350	757	7	it	-PRON-	PRP
12350	757	8	a	a	DT
12350	757	9	piece	piece	NN
12350	757	10	of	of	IN
12350	757	11	butter	butter	NN
12350	757	12	about	about	IN
12350	757	13	the	the	DT
12350	757	14	size	size	NN
12350	757	15	of	of	IN
12350	757	16	an	an	DT
12350	757	17	egg	egg	NN
12350	757	18	;	;	:
12350	757	19	cut	cut	VB
12350	757	20	up	up	RP
12350	757	21	an	an	DT
12350	757	22	onion	onion	NN
12350	757	23	,	,	,
12350	757	24	some	some	DT
12350	757	25	celery	celery	NN
12350	757	26	root	root	NN
12350	757	27	,	,	,
12350	757	28	parsley	parsley	NN
12350	757	29	root	root	NN
12350	757	30	and	and	CC
12350	757	31	a	a	DT
12350	757	32	few	few	JJ
12350	757	33	slices	slice	NNS
12350	757	34	of	of	IN
12350	757	35	lemon	lemon	NN
12350	757	36	,	,	,
12350	757	37	lay	lie	VBD
12350	757	38	the	the	DT
12350	757	39	fish	fish	NN
12350	757	40	in	in	IN
12350	757	41	,	,	,
12350	757	42	either	either	CC
12350	757	43	whole	whole	NN
12350	757	44	or	or	CC
12350	757	45	cut	cut	VBD
12350	757	46	up	up	RP
12350	757	47	in	in	IN
12350	757	48	slices	slice	NNS
12350	757	49	;	;	:
12350	757	50	boil	boil	VB
12350	757	51	in	in	IN
12350	757	52	enough	enough	JJ
12350	757	53	water	water	NN
12350	757	54	to	to	TO
12350	757	55	just	just	RB
12350	757	56	cover	cover	VB
12350	757	57	the	the	DT
12350	757	58	fish	fish	NN
12350	757	59	,	,	,
12350	757	60	and	and	CC
12350	757	61	add	add	VB
12350	757	62	more	more	JJR
12350	757	63	salt	salt	NN
12350	757	64	if	if	IN
12350	757	65	required	require	VBN
12350	757	66	,	,	,
12350	757	67	add	add	VB
12350	757	68	a	a	DT
12350	757	69	dozen	dozen	NN
12350	757	70	whole	whole	JJ
12350	757	71	peppers	pepper	NNS
12350	757	72	,	,	,
12350	757	73	black	black	JJ
12350	757	74	or	or	CC
12350	757	75	white	white	JJ
12350	757	76	;	;	:
12350	757	77	season	season	NN
12350	757	78	with	with	IN
12350	757	79	ground	ground	NN
12350	757	80	white	white	JJ
12350	757	81	pepper	pepper	NN
12350	757	82	.	.	.
12350	758	1	Let	let	VB
12350	758	2	the	the	DT
12350	758	3	fish	fish	NN
12350	758	4	boil	boil	VB
12350	758	5	quickly	quickly	RB
12350	758	6	.	.	.
12350	759	1	In	in	IN
12350	759	2	the	the	DT
12350	759	3	meantime	meantime	NN
12350	759	4	beat	beat	VBD
12350	759	5	up	up	RP
12350	759	6	the	the	DT
12350	759	7	yolks	yolk	NNS
12350	759	8	of	of	IN
12350	759	9	two	two	CD
12350	759	10	eggs	egg	NNS
12350	759	11	,	,	,
12350	759	12	and	and	CC
12350	759	13	pound	pound	VB
12350	759	14	a	a	DT
12350	759	15	dozen	dozen	NN
12350	759	16	almonds	almond	VBZ
12350	759	17	to	to	IN
12350	759	18	a	a	DT
12350	759	19	paste	paste	NN
12350	759	20	,	,	,
12350	759	21	add	add	VB
12350	759	22	to	to	IN
12350	759	23	the	the	DT
12350	759	24	beaten	beaten	JJ
12350	759	25	yolks	yolk	NNS
12350	759	26	,	,	,
12350	759	27	together	together	RB
12350	759	28	with	with	IN
12350	759	29	a	a	DT
12350	759	30	tablespoon	tablespoon	NN
12350	759	31	of	of	IN
12350	759	32	cold	cold	JJ
12350	759	33	water	water	NN
12350	759	34	.	.	.
12350	760	1	When	when	WRB
12350	760	2	done	do	VBN
12350	760	3	remove	remove	VB
12350	760	4	the	the	DT
12350	760	5	fish	fish	NN
12350	760	6	to	to	IN
12350	760	7	a	a	DT
12350	760	8	large	large	JJ
12350	760	9	platter	platter	NN
12350	760	10	;	;	:
12350	760	11	but	but	CC
12350	760	12	to	to	TO
12350	760	13	ascertain	ascertain	VB
12350	760	14	whether	whether	IN
12350	760	15	the	the	DT
12350	760	16	fish	fish	NN
12350	760	17	has	have	VBZ
12350	760	18	cooked	cook	VBN
12350	760	19	long	long	RB
12350	760	20	enough	enough	RB
12350	760	21	,	,	,
12350	760	22	take	take	VB
12350	760	23	hold	hold	NN
12350	760	24	of	of	IN
12350	760	25	the	the	DT
12350	760	26	fins	fin	NNS
12350	760	27	,	,	,
12350	760	28	if	if	IN
12350	760	29	they	-PRON-	PRP
12350	760	30	come	come	VBP
12350	760	31	out	out	RP
12350	760	32	readily	readily	RB
12350	760	33	your	-PRON-	PRP$
12350	760	34	fish	fish	NN
12350	760	35	has	have	VBZ
12350	760	36	cooked	cook	VBN
12350	760	37	enough	enough	RB
12350	760	38	.	.	.
12350	761	1	Strain	strain	VB
12350	761	2	the	the	DT
12350	761	3	sauce	sauce	NN
12350	761	4	through	through	IN
12350	761	5	a	a	DT
12350	761	6	sieve	sieve	NN
12350	761	7	,	,	,
12350	761	8	taking	take	VBG
12350	761	9	out	out	RP
12350	761	10	the	the	DT
12350	761	11	slices	slice	NNS
12350	761	12	of	of	IN
12350	761	13	lemon	lemon	NN
12350	761	14	and	and	CC
12350	761	15	with	with	IN
12350	761	16	them	-PRON-	PRP
12350	761	17	garnish	garnish	VB
12350	761	18	the	the	DT
12350	761	19	top	top	NN
12350	761	20	of	of	IN
12350	761	21	the	the	DT
12350	761	22	fish	fish	NN
12350	761	23	;	;	:
12350	761	24	add	add	VB
12350	761	25	the	the	DT
12350	761	26	strained	strained	JJ
12350	761	27	sauce	sauce	NN
12350	761	28	to	to	IN
12350	761	29	the	the	DT
12350	761	30	beaten	beaten	JJ
12350	761	31	eggs	egg	NNS
12350	761	32	,	,	,
12350	761	33	stirring	stir	VBG
12350	761	34	constantly	constantly	RB
12350	761	35	as	as	IN
12350	761	36	you	-PRON-	PRP
12350	761	37	do	do	VBP
12350	761	38	so	so	RB
12350	761	39	;	;	:
12350	761	40	then	then	RB
12350	761	41	return	return	VB
12350	761	42	the	the	DT
12350	761	43	sauce	sauce	NN
12350	761	44	to	to	IN
12350	761	45	the	the	DT
12350	761	46	kettle	kettle	NN
12350	761	47	,	,	,
12350	761	48	and	and	CC
12350	761	49	stir	stir	VB
12350	761	50	until	until	IN
12350	761	51	it	-PRON-	PRP
12350	761	52	boils	boil	VBZ
12350	761	53	,	,	,
12350	761	54	remove	remove	VB
12350	761	55	quickly	quickly	RB
12350	761	56	and	and	CC
12350	761	57	pour	pour	VB
12350	761	58	it	-PRON-	PRP
12350	761	59	over	over	IN
12350	761	60	the	the	DT
12350	761	61	fish	fish	NN
12350	761	62	.	.	.
12350	762	1	When	when	WRB
12350	762	2	it	-PRON-	PRP
12350	762	3	is	be	VBZ
12350	762	4	cold	cold	JJ
12350	762	5	garnish	garnish	NN
12350	762	6	with	with	IN
12350	762	7	curly	curly	RB
12350	762	8	parsley	parsley	NN
12350	762	9	.	.	.
12350	763	1	GEFILLTE	GEFILLTE	NNP
12350	763	2	FISCH	FISCH	NNP
12350	763	3	Prepare	Prepare	NNP
12350	763	4	trout	trout	NN
12350	763	5	,	,	,
12350	763	6	pickerel	pickerel	NN
12350	763	7	or	or	CC
12350	763	8	pike	pike	NN
12350	763	9	in	in	IN
12350	763	10	the	the	DT
12350	763	11	following	following	JJ
12350	763	12	manner	manner	NN
12350	763	13	:	:	:
12350	763	14	After	after	IN
12350	763	15	the	the	DT
12350	763	16	fish	fish	NN
12350	763	17	has	have	VBZ
12350	763	18	been	be	VBN
12350	763	19	scaled	scale	VBN
12350	763	20	and	and	CC
12350	763	21	thoroughly	thoroughly	RB
12350	763	22	cleaned	clean	VBN
12350	763	23	,	,	,
12350	763	24	remove	remove	VB
12350	763	25	all	all	PDT
12350	763	26	the	the	DT
12350	763	27	meat	meat	NN
12350	763	28	that	that	WDT
12350	763	29	adheres	adhere	VBZ
12350	763	30	to	to	IN
12350	763	31	the	the	DT
12350	763	32	skin	skin	NN
12350	763	33	,	,	,
12350	763	34	being	be	VBG
12350	763	35	careful	careful	JJ
12350	763	36	not	not	RB
12350	763	37	to	to	TO
12350	763	38	injure	injure	VB
12350	763	39	the	the	DT
12350	763	40	skin	skin	NN
12350	763	41	;	;	:
12350	763	42	take	take	VB
12350	763	43	out	out	RP
12350	763	44	all	all	PDT
12350	763	45	the	the	DT
12350	763	46	meat	meat	NN
12350	763	47	from	from	IN
12350	763	48	head	head	NN
12350	763	49	to	to	IN
12350	763	50	tail	tail	NN
12350	763	51	,	,	,
12350	763	52	cut	cut	VB
12350	763	53	open	open	JJ
12350	763	54	along	along	IN
12350	763	55	the	the	DT
12350	763	56	backbone	backbone	NN
12350	763	57	,	,	,
12350	763	58	removing	remove	VBG
12350	763	59	it	-PRON-	PRP
12350	763	60	also	also	RB
12350	763	61	;	;	:
12350	763	62	but	but	CC
12350	763	63	do	do	VBP
12350	763	64	not	not	RB
12350	763	65	disfigure	disfigure	VB
12350	763	66	the	the	DT
12350	763	67	head	head	NN
12350	763	68	and	and	CC
12350	763	69	tail	tail	NN
12350	763	70	;	;	:
12350	763	71	chop	chop	VB
12350	763	72	the	the	DT
12350	763	73	meat	meat	NN
12350	763	74	in	in	IN
12350	763	75	a	a	DT
12350	763	76	chopping	chop	VBG
12350	763	77	bowl	bowl	NN
12350	763	78	,	,	,
12350	763	79	then	then	RB
12350	763	80	heat	heat	VB
12350	763	81	about	about	RB
12350	763	82	a	a	DT
12350	763	83	quarter	quarter	NN
12350	763	84	of	of	IN
12350	763	85	a	a	DT
12350	763	86	pound	pound	NN
12350	763	87	of	of	IN
12350	763	88	butter	butter	NN
12350	763	89	in	in	IN
12350	763	90	a	a	DT
12350	763	91	spider	spider	NN
12350	763	92	,	,	,
12350	763	93	add	add	VB
12350	763	94	two	two	CD
12350	763	95	tablespoons	tablespoon	NNS
12350	763	96	chopped	chop	VBN
12350	763	97	parsley	parsley	NN
12350	763	98	,	,	,
12350	763	99	and	and	CC
12350	763	100	some	some	DT
12350	763	101	soaked	soak	VBN
12350	763	102	white	white	JJ
12350	763	103	bread	bread	NN
12350	763	104	;	;	:
12350	763	105	remove	remove	VB
12350	763	106	from	from	IN
12350	763	107	the	the	DT
12350	763	108	fire	fire	NN
12350	763	109	and	and	CC
12350	763	110	add	add	VB
12350	763	111	an	an	DT
12350	763	112	onion	onion	NN
12350	763	113	grated	grate	VBN
12350	763	114	,	,	,
12350	763	115	salt	salt	NN
12350	763	116	,	,	,
12350	763	117	pepper	pepper	NN
12350	763	118	,	,	,
12350	763	119	pounded	pound	VBD
12350	763	120	almonds	almond	NNS
12350	763	121	,	,	,
12350	763	122	the	the	DT
12350	763	123	yolks	yolk	NNS
12350	763	124	of	of	IN
12350	763	125	two	two	CD
12350	763	126	eggs	egg	NNS
12350	763	127	,	,	,
12350	763	128	also	also	RB
12350	763	129	a	a	DT
12350	763	130	very	very	RB
12350	763	131	little	little	JJ
12350	763	132	nutmeg	nutmeg	NN
12350	763	133	grated	grate	VBD
12350	763	134	.	.	.
12350	764	1	Mix	mix	VB
12350	764	2	all	all	DT
12350	764	3	thoroughly	thoroughly	RB
12350	764	4	and	and	CC
12350	764	5	fill	fill	VB
12350	764	6	the	the	DT
12350	764	7	skin	skin	NN
12350	764	8	until	until	IN
12350	764	9	it	-PRON-	PRP
12350	764	10	looks	look	VBZ
12350	764	11	natural	natural	JJ
12350	764	12	.	.	.
12350	765	1	Boil	Boil	NNP
12350	765	2	in	in	IN
12350	765	3	salt	salt	NN
12350	765	4	water	water	NN
12350	765	5	,	,	,
12350	765	6	containing	contain	VBG
12350	765	7	a	a	DT
12350	765	8	piece	piece	NN
12350	765	9	of	of	IN
12350	765	10	butter	butter	NN
12350	765	11	,	,	,
12350	765	12	celery	celery	NN
12350	765	13	root	root	NN
12350	765	14	,	,	,
12350	765	15	parsley	parsley	NN
12350	765	16	and	and	CC
12350	765	17	an	an	DT
12350	765	18	onion	onion	NN
12350	765	19	;	;	:
12350	765	20	when	when	WRB
12350	765	21	done	do	VBN
12350	765	22	remove	remove	NN
12350	765	23	from	from	IN
12350	765	24	the	the	DT
12350	765	25	fire	fire	NN
12350	765	26	and	and	CC
12350	765	27	lay	lie	VBD
12350	765	28	on	on	IN
12350	765	29	a	a	DT
12350	765	30	platter	platter	NN
12350	765	31	.	.	.
12350	766	1	The	the	DT
12350	766	2	fish	fish	NN
12350	766	3	should	should	MD
12350	766	4	be	be	VB
12350	766	5	cooked	cook	VBN
12350	766	6	for	for	IN
12350	766	7	one	one	CD
12350	766	8	and	and	CC
12350	766	9	one	one	CD
12350	766	10	-	-	HYPH
12350	766	11	quarter	quarter	NN
12350	766	12	hours	hour	NNS
12350	766	13	,	,	,
12350	766	14	or	or	CC
12350	766	15	until	until	IN
12350	766	16	done	do	VBN
12350	766	17	.	.	.
12350	767	1	Thicken	Thicken	NNP
12350	767	2	the	the	DT
12350	767	3	sauce	sauce	NN
12350	767	4	with	with	IN
12350	767	5	yolks	yolk	NNS
12350	767	6	of	of	IN
12350	767	7	two	two	CD
12350	767	8	eggs	egg	NNS
12350	767	9	,	,	,
12350	767	10	adding	add	VBG
12350	767	11	a	a	DT
12350	767	12	few	few	JJ
12350	767	13	slices	slice	NNS
12350	767	14	of	of	IN
12350	767	15	lemon	lemon	NN
12350	767	16	.	.	.
12350	768	1	This	this	DT
12350	768	2	fish	fish	NN
12350	768	3	may	may	MD
12350	768	4	be	be	VB
12350	768	5	baked	bake	VBN
12350	768	6	but	but	CC
12350	768	7	must	must	MD
12350	768	8	be	be	VB
12350	768	9	rolled	roll	VBN
12350	768	10	in	in	IN
12350	768	11	flour	flour	NN
12350	768	12	and	and	CC
12350	768	13	dotted	dot	VBN
12350	768	14	with	with	IN
12350	768	15	bits	bit	NNS
12350	768	16	of	of	IN
12350	768	17	butter	butter	NN
12350	768	18	.	.	.
12350	769	1	RUSSIAN	russian	JJ
12350	769	2	FISH	FISH	NNS
12350	769	3	CAKES	cake	NNS
12350	769	4	Take	take	VBP
12350	769	5	three	three	CD
12350	769	6	pounds	pound	NNS
12350	769	7	of	of	IN
12350	769	8	fish	fish	NN
12350	769	9	(	(	-LRB-
12350	769	10	weakfish	weakfish	NN
12350	769	11	or	or	CC
12350	769	12	carp	carp	NN
12350	769	13	,	,	,
12350	769	14	pickerel	pickerel	NN
12350	769	15	or	or	CC
12350	769	16	haddock	haddock	JJ
12350	769	17	or	or	CC
12350	769	18	whitefish	whitefish	JJ
12350	769	19	,	,	,
12350	769	20	any	any	DT
12350	769	21	fat	fat	JJ
12350	769	22	fish	fish	NN
12350	769	23	with	with	IN
12350	769	24	a	a	DT
12350	769	25	fish	fish	NN
12350	769	26	poor	poor	JJ
12350	769	27	in	in	IN
12350	769	28	it	-PRON-	PRP
12350	769	29	)	)	-RRB-
12350	769	30	.	.	.
12350	770	1	Remove	remove	VB
12350	770	2	skin	skin	NN
12350	770	3	and	and	CC
12350	770	4	bones	bone	NNS
12350	770	5	from	from	IN
12350	770	6	the	the	DT
12350	770	7	fish	fish	NN
12350	770	8	and	and	CC
12350	770	9	chop	chop	NN
12350	770	10	flesh	flesh	NN
12350	770	11	very	very	RB
12350	770	12	fine	fine	RB
12350	770	13	,	,	,
12350	770	14	add	add	VB
12350	770	15	a	a	DT
12350	770	16	good	good	JJ
12350	770	17	-	-	HYPH
12350	770	18	sized	sized	JJ
12350	770	19	onion	onion	NN
12350	770	20	,	,	,
12350	770	21	minced	mince	VBN
12350	770	22	or	or	CC
12350	770	23	grated	grate	VBN
12350	770	24	,	,	,
12350	770	25	make	make	VB
12350	770	26	a	a	DT
12350	770	27	depression	depression	NN
12350	770	28	in	in	IN
12350	770	29	the	the	DT
12350	770	30	centre	centre	NN
12350	770	31	of	of	IN
12350	770	32	the	the	DT
12350	770	33	chopped	chop	VBN
12350	770	34	fish	fish	NN
12350	770	35	and	and	CC
12350	770	36	add	add	VB
12350	770	37	three	three	CD
12350	770	38	-	-	HYPH
12350	770	39	quarters	quarter	NNS
12350	770	40	cup	cup	NN
12350	770	41	of	of	IN
12350	770	42	water	water	NN
12350	770	43	,	,	,
12350	770	44	one	one	CD
12350	770	45	-	-	HYPH
12350	770	46	half	half	NN
12350	770	47	cup	cup	NN
12350	770	48	of	of	IN
12350	770	49	soft	soft	JJ
12350	770	50	bread	bread	NN
12350	770	51	crumbs	crumb	NNS
12350	770	52	,	,	,
12350	770	53	salt	salt	NN
12350	770	54	and	and	CC
12350	770	55	pepper	pepper	NN
12350	770	56	to	to	TO
12350	770	57	taste	taste	NN
12350	770	58	,	,	,
12350	770	59	one	one	CD
12350	770	60	-	-	HYPH
12350	770	61	fourth	fourth	NN
12350	770	62	cup	cup	NN
12350	770	63	of	of	IN
12350	770	64	sugar	sugar	NN
12350	770	65	,	,	,
12350	770	66	two	two	CD
12350	770	67	egg	egg	NN
12350	770	68	whites	white	NNS
12350	770	69	and	and	CC
12350	770	70	two	two	CD
12350	770	71	tablespoons	tablespoon	NNS
12350	770	72	of	of	IN
12350	770	73	melted	melted	JJ
12350	770	74	butter	butter	NN
12350	770	75	.	.	.
12350	771	1	Chop	chop	NN
12350	771	2	until	until	IN
12350	771	3	very	very	RB
12350	771	4	smooth	smooth	JJ
12350	771	5	and	and	CC
12350	771	6	form	form	VBP
12350	771	7	into	into	IN
12350	771	8	cakes	cake	NNS
12350	771	9	containing	contain	VBG
12350	771	10	a	a	DT
12350	771	11	generous	generous	JJ
12350	771	12	tablespoonful	tablespoonful	NN
12350	771	13	each	each	DT
12350	771	14	.	.	.
12350	772	1	Put	put	VB
12350	772	2	the	the	DT
12350	772	3	bones	bone	NNS
12350	772	4	and	and	CC
12350	772	5	skins	skin	NNS
12350	772	6	into	into	IN
12350	772	7	a	a	DT
12350	772	8	saucepan	saucepan	NN
12350	772	9	with	with	IN
12350	772	10	an	an	DT
12350	772	11	onion	onion	NN
12350	772	12	sliced	slice	VBN
12350	772	13	and	and	CC
12350	772	14	a	a	DT
12350	772	15	tablespoon	tablespoon	NN
12350	772	16	of	of	IN
12350	772	17	butter	butter	NN
12350	772	18	and	and	CC
12350	772	19	add	add	VB
12350	772	20	the	the	DT
12350	772	21	fish	fish	NN
12350	772	22	cakes	cake	NNS
12350	772	23	.	.	.
12350	773	1	Cover	cover	VB
12350	773	2	with	with	IN
12350	773	3	water	water	NN
12350	773	4	and	and	CC
12350	773	5	simmer	simmer	NN
12350	773	6	for	for	IN
12350	773	7	one	one	CD
12350	773	8	and	and	CC
12350	773	9	a	a	DT
12350	773	10	quarter	quarter	NN
12350	773	11	hours	hour	NNS
12350	773	12	.	.	.
12350	774	1	Then	then	RB
12350	774	2	remove	remove	VB
12350	774	3	the	the	DT
12350	774	4	cakes	cake	NNS
12350	774	5	and	and	CC
12350	774	6	strain	strain	VB
12350	774	7	off	off	RP
12350	774	8	the	the	DT
12350	774	9	gravy	gravy	NN
12350	774	10	into	into	IN
12350	774	11	the	the	DT
12350	774	12	two	two	CD
12350	774	13	egg	egg	NN
12350	774	14	yolks	yolk	NNS
12350	774	15	which	which	WDT
12350	774	16	have	have	VBP
12350	774	17	been	be	VBN
12350	774	18	slightly	slightly	RB
12350	774	19	beaten	beat	VBN
12350	774	20	together	together	RB
12350	774	21	with	with	IN
12350	774	22	one	one	CD
12350	774	23	teaspoon	teaspoon	NN
12350	774	24	of	of	IN
12350	774	25	sugar	sugar	NN
12350	774	26	;	;	:
12350	774	27	stir	stir	VB
12350	774	28	over	over	IN
12350	774	29	the	the	DT
12350	774	30	heat	heat	NN
12350	774	31	until	until	IN
12350	774	32	thickened	thicken	VBN
12350	774	33	,	,	,
12350	774	34	but	but	CC
12350	774	35	do	do	VBP
12350	774	36	not	not	RB
12350	774	37	boil	boil	VB
12350	774	38	it	-PRON-	PRP
12350	774	39	.	.	.
12350	775	1	Pour	pour	VB
12350	775	2	over	over	IN
12350	775	3	fish	fish	NN
12350	775	4	cakes	cake	NNS
12350	775	5	and	and	CC
12350	775	6	serve	serve	VB
12350	775	7	either	either	CC
12350	775	8	hot	hot	JJ
12350	775	9	or	or	CC
12350	775	10	cold	cold	JJ
12350	775	11	.	.	.
12350	776	1	The	the	DT
12350	776	2	butter	butter	NN
12350	776	3	and	and	CC
12350	776	4	sugar	sugar	NN
12350	776	5	may	may	MD
12350	776	6	be	be	VB
12350	776	7	omitted	omit	VBN
12350	776	8	if	if	IN
12350	776	9	so	so	RB
12350	776	10	desired	desire	VBN
12350	776	11	.	.	.
12350	777	1	GEFILLTE	gefillte	VB
12350	777	2	FISCH	FISCH	NNS
12350	777	3	WITH	with	IN
12350	777	4	EGG	EGG	NNP
12350	777	5	SAUCE	SAUCE	NNP
12350	777	6	Cut	Cut	NNP
12350	777	7	a	a	DT
12350	777	8	five	five	CD
12350	777	9	-	-	HYPH
12350	777	10	pound	pound	NN
12350	777	11	haddock	haddock	NN
12350	777	12	into	into	IN
12350	777	13	four	four	CD
12350	777	14	-	-	HYPH
12350	777	15	inch	inch	NN
12350	777	16	slices	slice	NNS
12350	777	17	.	.	.
12350	778	1	Cut	cut	VB
12350	778	2	a	a	DT
12350	778	3	big	big	JJ
12350	778	4	hole	hole	NN
12350	778	5	into	into	IN
12350	778	6	each	each	DT
12350	778	7	slice	slice	NN
12350	778	8	,	,	,
12350	778	9	preserving	preserve	VBG
12350	778	10	the	the	DT
12350	778	11	backbone	backbone	NN
12350	778	12	and	and	CC
12350	778	13	skin	skin	NN
12350	778	14	.	.	.
12350	779	1	Put	put	VB
12350	779	2	this	this	DT
12350	779	3	meat	meat	NN
12350	779	4	,	,	,
12350	779	5	cut	cut	VBN
12350	779	6	from	from	IN
12350	779	7	the	the	DT
12350	779	8	fish	fish	NN
12350	779	9	,	,	,
12350	779	10	into	into	IN
12350	779	11	a	a	DT
12350	779	12	wooden	wooden	JJ
12350	779	13	tray	tray	NN
12350	779	14	,	,	,
12350	779	15	add	add	VB
12350	779	16	to	to	IN
12350	779	17	it	-PRON-	PRP
12350	779	18	four	four	CD
12350	779	19	large	large	JJ
12350	779	20	onions	onion	NNS
12350	779	21	and	and	CC
12350	779	22	a	a	DT
12350	779	23	sprig	sprig	NN
12350	779	24	of	of	IN
12350	779	25	parsley	parsley	NNP
12350	779	26	.	.	.
12350	780	1	Chop	chop	NN
12350	780	2	until	until	IN
12350	780	3	very	very	RB
12350	780	4	fine	fine	RB
12350	780	5	,	,	,
12350	780	6	then	then	RB
12350	780	7	add	add	VB
12350	780	8	two	two	CD
12350	780	9	eggs	egg	NNS
12350	780	10	,	,	,
12350	780	11	a	a	DT
12350	780	12	dash	dash	NN
12350	780	13	of	of	IN
12350	780	14	pepper	pepper	NN
12350	780	15	and	and	CC
12350	780	16	cinnamon	cinnamon	NN
12350	780	17	,	,	,
12350	780	18	a	a	DT
12350	780	19	pinch	pinch	NN
12350	780	20	of	of	IN
12350	780	21	salt	salt	NN
12350	780	22	,	,	,
12350	780	23	and	and	CC
12350	780	24	a	a	DT
12350	780	25	tablespoon	tablespoon	NN
12350	780	26	of	of	IN
12350	780	27	sugar	sugar	NN
12350	780	28	.	.	.
12350	781	1	To	to	IN
12350	781	2	this	this	DT
12350	781	3	add	add	VB
12350	781	4	enough	enough	JJ
12350	781	5	cracker	cracker	NN
12350	781	6	dust	dust	NN
12350	781	7	to	to	TO
12350	781	8	stiffen	stiffen	VB
12350	781	9	it	-PRON-	PRP
12350	781	10	.	.	.
12350	782	1	Put	put	VB
12350	782	2	this	this	DT
12350	782	3	filling	filling	NN
12350	782	4	into	into	IN
12350	782	5	the	the	DT
12350	782	6	holes	hole	NNS
12350	782	7	cut	cut	VBN
12350	782	8	in	in	IN
12350	782	9	the	the	DT
12350	782	10	fish	fish	NN
12350	782	11	.	.	.
12350	783	1	Take	take	VB
12350	783	2	a	a	DT
12350	783	3	saucepan	saucepan	NN
12350	783	4	,	,	,
12350	783	5	put	put	VBN
12350	783	6	in	in	RP
12350	783	7	one	one	CD
12350	783	8	sliced	sliced	JJ
12350	783	9	onion	onion	NN
12350	783	10	,	,	,
12350	783	11	a	a	DT
12350	783	12	sprig	sprig	NN
12350	783	13	of	of	IN
12350	783	14	parsley	parsley	NNP
12350	783	15	,	,	,
12350	783	16	a	a	DT
12350	783	17	small	small	JJ
12350	783	18	sliced	sliced	JJ
12350	783	19	carrot	carrot	NN
12350	783	20	,	,	,
12350	783	21	a	a	DT
12350	783	22	dash	dash	NN
12350	783	23	of	of	IN
12350	783	24	pepper	pepper	NN
12350	783	25	,	,	,
12350	783	26	and	and	CC
12350	783	27	a	a	DT
12350	783	28	pinch	pinch	NN
12350	783	29	of	of	IN
12350	783	30	salt	salt	NN
12350	783	31	.	.	.
12350	784	1	Put	put	VB
12350	784	2	the	the	DT
12350	784	3	fish	fish	NN
12350	784	4	into	into	IN
12350	784	5	the	the	DT
12350	784	6	saucepan	saucepan	NN
12350	784	7	,	,	,
12350	784	8	cover	cover	VB
12350	784	9	with	with	IN
12350	784	10	cold	cold	JJ
12350	784	11	water	water	NN
12350	784	12	,	,	,
12350	784	13	and	and	CC
12350	784	14	let	let	VB
12350	784	15	it	-PRON-	PRP
12350	784	16	boil	boil	VB
12350	784	17	slowly	slowly	RB
12350	784	18	for	for	IN
12350	784	19	one	one	CD
12350	784	20	hour	hour	NN
12350	784	21	.	.	.
12350	785	1	At	at	IN
12350	785	2	the	the	DT
12350	785	3	end	end	NN
12350	785	4	of	of	IN
12350	785	5	the	the	DT
12350	785	6	hour	hour	NN
12350	785	7	take	take	VB
12350	785	8	out	out	RP
12350	785	9	the	the	DT
12350	785	10	fish	fish	NN
12350	785	11	,	,	,
12350	785	12	and	and	CC
12350	785	13	put	put	VBD
12350	785	14	on	on	RP
12350	785	15	a	a	DT
12350	785	16	platter	platter	NN
12350	785	17	.	.	.
12350	786	1	Preserve	preserve	VB
12350	786	2	the	the	DT
12350	786	3	water	water	NN
12350	786	4	or	or	CC
12350	786	5	gravy	gravy	NN
12350	786	6	in	in	IN
12350	786	7	which	which	WDT
12350	786	8	the	the	DT
12350	786	9	fish	fish	NN
12350	786	10	was	be	VBD
12350	786	11	boiled	boil	VBN
12350	786	12	for	for	IN
12350	786	13	the	the	DT
12350	786	14	sauce	sauce	NN
12350	786	15	.	.	.
12350	787	1	Egg	egg	NN
12350	787	2	sauce	sauce	NN
12350	787	3	for	for	IN
12350	787	4	fish	fish	NN
12350	787	5	:	:	:
12350	787	6	Beat	beat	VB
12350	787	7	the	the	DT
12350	787	8	yokes	yoke	NNS
12350	787	9	of	of	IN
12350	787	10	two	two	CD
12350	787	11	eggs	egg	NNS
12350	787	12	thoroughly	thoroughly	RB
12350	787	13	.	.	.
12350	788	1	Into	into	IN
12350	788	2	the	the	DT
12350	788	3	beaten	beat	VBN
12350	788	4	yolks	yolk	NNS
12350	788	5	slowly	slowly	RB
12350	788	6	pour	pour	VBP
12350	788	7	the	the	DT
12350	788	8	gravy	gravy	NN
12350	788	9	in	in	IN
12350	788	10	which	which	WDT
12350	788	11	the	the	DT
12350	788	12	fish	fish	NN
12350	788	13	was	be	VBD
12350	788	14	boiled	boil	VBN
12350	788	15	,	,	,
12350	788	16	stirring	stir	VBG
12350	788	17	constantly	constantly	RB
12350	788	18	.	.	.
12350	789	1	Stand	stand	VB
12350	789	2	this	this	DT
12350	789	3	on	on	IN
12350	789	4	the	the	DT
12350	789	5	back	back	NN
12350	789	6	of	of	IN
12350	789	7	the	the	DT
12350	789	8	stove	stove	NN
12350	789	9	to	to	TO
12350	789	10	boil	boil	VB
12350	789	11	for	for	IN
12350	789	12	five	five	CD
12350	789	13	minutes	minute	NNS
12350	789	14	,	,	,
12350	789	15	stirring	stir	VBG
12350	789	16	constantly	constantly	RB
12350	789	17	so	so	IN
12350	789	18	as	as	IN
12350	789	19	to	to	TO
12350	789	20	prevent	prevent	VB
12350	789	21	burning	burning	NN
12350	789	22	.	.	.
12350	790	1	FILLED	fill	VBN
12350	790	2	FISH	FISH	NNS
12350	790	3	--	--	:
12350	790	4	TURKISH	turkish	VBP
12350	790	5	STYLE	style	NN
12350	790	6	No	no	UH
12350	790	7	.	.	.
12350	791	1	1	1	LS
12350	791	2	.	.	.
12350	792	1	Bone	bone	NN
12350	792	2	some	some	DT
12350	792	3	fat	fat	JJ
12350	792	4	fish	fish	NN
12350	792	5	,	,	,
12350	792	6	boil	boil	VBP
12350	792	7	in	in	IN
12350	792	8	salt	salt	NN
12350	792	9	and	and	CC
12350	792	10	water	water	NN
12350	792	11	;	;	:
12350	792	12	when	when	WRB
12350	792	13	done	do	VBN
12350	792	14	take	take	VB
12350	792	15	a	a	DT
12350	792	16	little	little	JJ
12350	792	17	of	of	IN
12350	792	18	the	the	DT
12350	792	19	fish	fish	NN
12350	792	20	soup	soup	NN
12350	792	21	,	,	,
12350	792	22	one	one	CD
12350	792	23	egg	egg	NN
12350	792	24	,	,	,
12350	792	25	beat	beat	VBN
12350	792	26	until	until	IN
12350	792	27	light	light	NN
12350	792	28	,	,	,
12350	792	29	add	add	VB
12350	792	30	gradually	gradually	RB
12350	792	31	the	the	DT
12350	792	32	juice	juice	NN
12350	792	33	of	of	IN
12350	792	34	one	one	CD
12350	792	35	-	-	HYPH
12350	792	36	half	half	NN
12350	792	37	lemon	lemon	NN
12350	792	38	.	.	.
12350	793	1	FRITADA	FRITADA	NNP
12350	793	2	No	no	UH
12350	793	3	.	.	.
12350	794	1	2	2	LS
12350	794	2	.	.	.
12350	795	1	Steam	steam	VB
12350	795	2	the	the	DT
12350	795	3	fish	fish	NN
12350	795	4	and	and	CC
12350	795	5	bone	bone	NN
12350	795	6	.	.	.
12350	796	1	Take	take	VB
12350	796	2	four	four	CD
12350	796	3	good	good	JJ
12350	796	4	-	-	HYPH
12350	796	5	sized	sized	JJ
12350	796	6	tomatoes	tomato	NNS
12350	796	7	,	,	,
12350	796	8	cut	cut	VBD
12350	796	9	them	-PRON-	PRP
12350	796	10	up	up	RP
12350	796	11	,	,	,
12350	796	12	add	add	VB
12350	796	13	chopped	chop	VBN
12350	796	14	parsley	parsley	NN
12350	796	15	,	,	,
12350	796	16	scallions	scallion	NNS
12350	796	17	or	or	CC
12350	796	18	leeks	leek	NNS
12350	796	19	cut	cut	NN
12350	796	20	in	in	IN
12350	796	21	small	small	JJ
12350	796	22	pieces	piece	NNS
12350	796	23	,	,	,
12350	796	24	a	a	DT
12350	796	25	little	little	JJ
12350	796	26	celery	celery	NN
12350	796	27	,	,	,
12350	796	28	salt	salt	NN
12350	796	29	and	and	CC
12350	796	30	pepper	pepper	NN
12350	796	31	to	to	TO
12350	796	32	taste	taste	NN
12350	796	33	and	and	CC
12350	796	34	four	four	CD
12350	796	35	eggs	egg	NNS
12350	796	36	well	well	RB
12350	796	37	-	-	HYPH
12350	796	38	beaten	beat	VBN
12350	796	39	;	;	:
12350	796	40	mix	mix	VB
12350	796	41	all	all	PDT
12350	796	42	these	these	DT
12350	796	43	ingredients	ingredient	NNS
12350	796	44	very	very	RB
12350	796	45	well	well	RB
12350	796	46	with	with	IN
12350	796	47	the	the	DT
12350	796	48	boned	boned	JJ
12350	796	49	fish	fish	NN
12350	796	50	,	,	,
12350	796	51	form	form	NN
12350	796	52	in	in	IN
12350	796	53	omelet	omelet	NN
12350	796	54	shape	shape	NN
12350	796	55	.	.	.
12350	797	1	Place	place	NN
12350	797	2	in	in	IN
12350	797	3	oven	oven	NNP
12350	797	4	in	in	IN
12350	797	5	pan	pan	NNP
12350	797	6	greased	grease	VBN
12350	797	7	with	with	IN
12350	797	8	olive	olive	NN
12350	797	9	oil	oil	NN
12350	797	10	and	and	CC
12350	797	11	bake	bake	NN
12350	797	12	until	until	IN
12350	797	13	well	well	RB
12350	797	14	browned	brown	VBN
12350	797	15	.	.	.
12350	798	1	HECHT	HECHT	NNP
12350	798	2	(	(	-LRB-
12350	798	3	PICKEREL	PICKEREL	NNP
12350	798	4	)	)	-RRB-
12350	798	5	This	this	DT
12350	798	6	fish	fish	NN
12350	798	7	is	be	VBZ
12350	798	8	best	well	RBS
12350	798	9	prepared	prepared	JJ
12350	798	10	"	"	``
12350	798	11	scharf	scharf	NN
12350	798	12	.	.	.
12350	798	13	"	"	''
12350	799	1	Clean	clean	VB
12350	799	2	your	-PRON-	PRP$
12350	799	3	fish	fish	NN
12350	799	4	thoroughly	thoroughly	RB
12350	799	5	and	and	CC
12350	799	6	salt	salt	VB
12350	799	7	the	the	DT
12350	799	8	day	day	NN
12350	799	9	previous	previous	JJ
12350	799	10	;	;	:
12350	799	11	wrap	wrap	VB
12350	799	12	it	-PRON-	PRP
12350	799	13	in	in	IN
12350	799	14	a	a	DT
12350	799	15	clean	clean	JJ
12350	799	16	towel	towel	NN
12350	799	17	and	and	CC
12350	799	18	lay	lie	VBD
12350	799	19	it	-PRON-	PRP
12350	799	20	on	on	IN
12350	799	21	ice	ice	NN
12350	799	22	until	until	IN
12350	799	23	wanted	want	VBN
12350	799	24	.	.	.
12350	800	1	Line	line	VB
12350	800	2	a	a	DT
12350	800	3	kettle	kettle	NN
12350	800	4	with	with	IN
12350	800	5	celery	celery	NN
12350	800	6	and	and	CC
12350	800	7	parsley	parsley	NN
12350	800	8	roots	root	NNS
12350	800	9	;	;	:
12350	800	10	cut	cut	VBD
12350	800	11	up	up	RP
12350	800	12	an	an	DT
12350	800	13	onion	onion	NN
12350	800	14	,	,	,
12350	800	15	add	add	VB
12350	800	16	a	a	DT
12350	800	17	lump	lump	NN
12350	800	18	of	of	IN
12350	800	19	fresh	fresh	JJ
12350	800	20	butter	butter	NN
12350	800	21	,	,	,
12350	800	22	and	and	CC
12350	800	23	pack	pack	VB
12350	800	24	the	the	DT
12350	800	25	fish	fish	NN
12350	800	26	in	in	IN
12350	800	27	the	the	DT
12350	800	28	kettle	kettle	NN
12350	800	29	,	,	,
12350	800	30	head	head	VB
12350	800	31	first	first	RB
12350	800	32	,	,	,
12350	800	33	either	either	CC
12350	800	34	whole	whole	NN
12350	800	35	or	or	CC
12350	800	36	cut	cut	VBD
12350	800	37	up	up	RP
12350	800	38	;	;	:
12350	800	39	sprinkle	sprinkle	VB
12350	800	40	a	a	DT
12350	800	41	little	little	JJ
12350	800	42	salt	salt	NN
12350	800	43	and	and	CC
12350	800	44	white	white	JJ
12350	800	45	pepper	pepper	NN
12350	800	46	over	over	IN
12350	800	47	all	all	DT
12350	800	48	and	and	CC
12350	800	49	add	add	VB
12350	800	50	about	about	IN
12350	800	51	a	a	DT
12350	800	52	dozen	dozen	NN
12350	800	53	peppercorns	peppercorn	NNS
12350	800	54	;	;	:
12350	800	55	put	put	VBN
12350	800	56	on	on	RP
12350	800	57	enough	enough	JJ
12350	800	58	water	water	NN
12350	800	59	to	to	TO
12350	800	60	just	just	RB
12350	800	61	cover	cover	VB
12350	800	62	,	,	,
12350	800	63	and	and	CC
12350	800	64	add	add	VB
12350	800	65	a	a	DT
12350	800	66	whole	whole	JJ
12350	800	67	lemon	lemon	NN
12350	800	68	cut	cut	NN
12350	800	69	in	in	IN
12350	800	70	slices	slice	NNS
12350	800	71	.	.	.
12350	801	1	Do	do	VB
12350	801	2	not	not	RB
12350	801	3	let	let	VB
12350	801	4	the	the	DT
12350	801	5	fish	fish	NN
12350	801	6	boil	boil	VB
12350	801	7	quickly	quickly	RB
12350	801	8	.	.	.
12350	802	1	Add	add	VB
12350	802	2	about	about	IN
12350	802	3	a	a	DT
12350	802	4	dozen	dozen	NN
12350	802	5	pounded	pound	VBN
12350	802	6	almonds	almond	NNS
12350	802	7	.	.	.
12350	803	1	By	by	IN
12350	803	2	this	this	DT
12350	803	3	time	time	NN
12350	803	4	the	the	DT
12350	803	5	fish	fish	NN
12350	803	6	will	will	MD
12350	803	7	be	be	VB
12350	803	8	ready	ready	JJ
12350	803	9	to	to	TO
12350	803	10	turn	turn	VB
12350	803	11	,	,	,
12350	803	12	then	then	RB
12350	803	13	beat	beat	VB
12350	803	14	up	up	RP
12350	803	15	the	the	DT
12350	803	16	yolks	yolk	NNS
12350	803	17	of	of	IN
12350	803	18	two	two	CD
12350	803	19	eggs	egg	NNS
12350	803	20	in	in	IN
12350	803	21	a	a	DT
12350	803	22	bowl	bowl	NN
12350	803	23	,	,	,
12350	803	24	to	to	TO
12350	803	25	be	be	VB
12350	803	26	added	add	VBN
12350	803	27	to	to	IN
12350	803	28	the	the	DT
12350	803	29	sauce	sauce	NN
12350	803	30	after	after	IN
12350	803	31	the	the	DT
12350	803	32	fish	fish	NN
12350	803	33	is	be	VBZ
12350	803	34	boiled	boil	VBN
12350	803	35	.	.	.
12350	804	1	Try	try	VB
12350	804	2	the	the	DT
12350	804	3	fish	fish	NN
12350	804	4	with	with	IN
12350	804	5	a	a	DT
12350	804	6	fork	fork	NN
12350	804	7	and	and	CC
12350	804	8	if	if	IN
12350	804	9	the	the	DT
12350	804	10	meat	meat	NN
12350	804	11	loosens	loosen	VBZ
12350	804	12	readily	readily	RB
12350	804	13	it	-PRON-	PRP
12350	804	14	is	be	VBZ
12350	804	15	done	do	VBN
12350	804	16	.	.	.
12350	805	1	Take	take	VB
12350	805	2	up	up	RP
12350	805	3	each	each	DT
12350	805	4	peace	peace	NN
12350	805	5	carefully	carefully	RB
12350	805	6	,	,	,
12350	805	7	if	if	IN
12350	805	8	it	-PRON-	PRP
12350	805	9	has	have	VBZ
12350	805	10	been	be	VBN
12350	805	11	cut	cut	VBN
12350	805	12	up	up	RP
12350	805	13	,	,	,
12350	805	14	and	and	CC
12350	805	15	arrange	arrange	VB
12350	805	16	on	on	IN
12350	805	17	a	a	DT
12350	805	18	large	large	JJ
12350	805	19	platter	platter	NN
12350	805	20	,	,	,
12350	805	21	head	head	VB
12350	805	22	first	first	RB
12350	805	23	and	and	CC
12350	805	24	so	so	RB
12350	805	25	on	on	RB
12350	805	26	,	,	,
12350	805	27	make	make	VB
12350	805	28	the	the	DT
12350	805	29	fish	fish	NN
12350	805	30	appear	appear	VB
12350	805	31	whole	whole	JJ
12350	805	32	,	,	,
12350	805	33	and	and	CC
12350	805	34	garnish	garnish	VB
12350	805	35	with	with	IN
12350	805	36	the	the	DT
12350	805	37	slices	slice	NNS
12350	805	38	of	of	IN
12350	805	39	lemon	lemon	NN
12350	805	40	and	and	CC
12350	805	41	sprigs	sprig	NNS
12350	805	42	of	of	IN
12350	805	43	parsley	parsley	NNP
12350	805	44	;	;	:
12350	805	45	then	then	RB
12350	805	46	mince	mince	VB
12350	805	47	up	up	RP
12350	805	48	some	some	DT
12350	805	49	parsley	parsley	NN
12350	805	50	and	and	CC
12350	805	51	garnish	garnish	JJ
12350	805	52	top	top	NN
12350	805	53	of	of	IN
12350	805	54	the	the	DT
12350	805	55	fish	fish	NN
12350	805	56	,	,	,
12350	805	57	around	around	IN
12350	805	58	the	the	DT
12350	805	59	lemon	lemon	NN
12350	805	60	slices	slice	NNS
12350	805	61	.	.	.
12350	806	1	Thicken	Thicken	NNP
12350	806	2	the	the	DT
12350	806	3	gravy	gravy	NN
12350	806	4	by	by	IN
12350	806	5	adding	add	VBG
12350	806	6	the	the	DT
12350	806	7	beaten	beaten	JJ
12350	806	8	yolks	yolk	NNS
12350	806	9	,	,	,
12350	806	10	add	add	VB
12350	806	11	a	a	DT
12350	806	12	tablespoon	tablespoon	NN
12350	806	13	of	of	IN
12350	806	14	cold	cold	JJ
12350	806	15	water	water	NN
12350	806	16	to	to	IN
12350	806	17	the	the	DT
12350	806	18	yolks	yolk	NNS
12350	806	19	before	before	IN
12350	806	20	adding	add	VBG
12350	806	21	to	to	IN
12350	806	22	the	the	DT
12350	806	23	boiling	boiling	NN
12350	806	24	sauce	sauce	NN
12350	806	25	;	;	:
12350	806	26	stir	stir	NN
12350	806	27	,	,	,
12350	806	28	remove	remove	VBP
12350	806	29	from	from	IN
12350	806	30	the	the	DT
12350	806	31	fire	fire	NN
12350	806	32	at	at	IN
12350	806	33	once	once	RB
12350	806	34	and	and	CC
12350	806	35	pour	pour	VB
12350	806	36	over	over	IN
12350	806	37	the	the	DT
12350	806	38	fish	fish	NN
12350	806	39	.	.	.
12350	807	1	If	if	IN
12350	807	2	you	-PRON-	PRP
12350	807	3	prefer	prefer	VBP
12350	807	4	the	the	DT
12350	807	5	sauce	sauce	NN
12350	807	6	strained	strain	VBN
12350	807	7	,	,	,
12350	807	8	then	then	RB
12350	807	9	strain	strain	VB
12350	807	10	before	before	IN
12350	807	11	adding	add	VBG
12350	807	12	the	the	DT
12350	807	13	yolks	yolk	NNS
12350	807	14	of	of	IN
12350	807	15	the	the	DT
12350	807	16	eggs	egg	NNS
12350	807	17	and	and	CC
12350	807	18	almonds	almond	NNS
12350	807	19	.	.	.
12350	808	1	Haddock	Haddock	NNP
12350	808	2	,	,	,
12350	808	3	sea	sea	NN
12350	808	4	-	-	HYPH
12350	808	5	bass	bass	NN
12350	808	6	,	,	,
12350	808	7	pike	pike	NN
12350	808	8	,	,	,
12350	808	9	perch	perch	NN
12350	808	10	,	,	,
12350	808	11	weakfish	weakfish	NN
12350	808	12	and	and	CC
12350	808	13	porgies	porgy	NNS
12350	808	14	may	may	MD
12350	808	15	be	be	VB
12350	808	16	cooked	cook	VBN
12350	808	17	"	"	``
12350	808	18	scharf	scharf	NN
12350	808	19	.	.	.
12350	808	20	"	"	''
12350	809	1	FRESH	fresh	JJ
12350	809	2	COD	cod	NN
12350	809	3	OR	or	CC
12350	809	4	STRIPED	STRIPED	NNP
12350	809	5	BASS	BASS	NNP
12350	809	6	Cut	cut	NN
12350	809	7	into	into	IN
12350	809	8	pieces	piece	NNS
12350	809	9	ready	ready	JJ
12350	809	10	to	to	TO
12350	809	11	serve	serve	VB
12350	809	12	,	,	,
12350	809	13	after	after	IN
12350	809	14	which	which	WDT
12350	809	15	salt	salt	VBP
12350	809	16	them	-PRON-	PRP
12350	809	17	for	for	IN
12350	809	18	an	an	DT
12350	809	19	hour	hour	NN
12350	809	20	.	.	.
12350	810	1	Into	into	IN
12350	810	2	the	the	DT
12350	810	3	fish	fish	NN
12350	810	4	kettle	kettle	NN
12350	810	5	put	put	VBD
12350	810	6	a	a	DT
12350	810	7	quantity	quantity	NN
12350	810	8	of	of	IN
12350	810	9	water	water	NN
12350	810	10	,	,	,
12350	810	11	large	large	JJ
12350	810	12	onion	onion	NN
12350	810	13	sliced	slice	VBD
12350	810	14	,	,	,
12350	810	15	carrot	carrot	NNP
12350	810	16	also	also	RB
12350	810	17	sliced	slice	VBD
12350	810	18	,	,	,
12350	810	19	turnip	turnip	NN
12350	810	20	,	,	,
12350	810	21	celery	celery	NN
12350	810	22	root	root	NN
12350	810	23	,	,	,
12350	810	24	and	and	CC
12350	810	25	boil	boil	VB
12350	810	26	fifteen	fifteen	CD
12350	810	27	minutes	minute	NNS
12350	810	28	.	.	.
12350	811	1	Add	add	VB
12350	811	2	the	the	DT
12350	811	3	fish	fish	NN
12350	811	4	and	and	CC
12350	811	5	two	two	CD
12350	811	6	tablespoons	tablespoon	NNS
12350	811	7	of	of	IN
12350	811	8	butter	butter	NN
12350	811	9	,	,	,
12350	811	10	tiny	tiny	JJ
12350	811	11	piece	piece	NN
12350	811	12	of	of	IN
12350	811	13	cinnamon	cinnamon	NN
12350	811	14	,	,	,
12350	811	15	pepper	pepper	NN
12350	811	16	to	to	IN
12350	811	17	taste	taste	NN
12350	811	18	.	.	.
12350	812	1	Boil	Boil	NNP
12350	812	2	fifteen	fifteen	CD
12350	812	3	minutes	minute	NNS
12350	812	4	longer	long	RBR
12350	812	5	,	,	,
12350	812	6	then	then	RB
12350	812	7	add	add	VB
12350	812	8	teaspoon	teaspoon	NN
12350	812	9	of	of	IN
12350	812	10	flour	flour	NN
12350	812	11	mixed	mix	VBN
12350	812	12	with	with	IN
12350	812	13	cold	cold	JJ
12350	812	14	water	water	NN
12350	812	15	.	.	.
12350	813	1	Boil	boil	VB
12350	813	2	up	up	RP
12350	813	3	well	well	RB
12350	813	4	and	and	CC
12350	813	5	add	add	VB
12350	813	6	salt	salt	NN
12350	813	7	or	or	CC
12350	813	8	pepper	pepper	NN
12350	813	9	if	if	IN
12350	813	10	needed	need	VBN
12350	813	11	.	.	.
12350	814	1	Remove	remove	VB
12350	814	2	fish	fish	NN
12350	814	3	and	and	CC
12350	814	4	arrange	arrange	NN
12350	814	5	on	on	IN
12350	814	6	platter	platter	NN
12350	814	7	.	.	.
12350	815	1	Beat	beat	VB
12350	815	2	yolks	yolk	NNS
12350	815	3	of	of	IN
12350	815	4	two	two	CD
12350	815	5	eggs	egg	NNS
12350	815	6	with	with	IN
12350	815	7	a	a	DT
12350	815	8	tablespoon	tablespoon	NN
12350	815	9	of	of	IN
12350	815	10	cold	cold	JJ
12350	815	11	water	water	NN
12350	815	12	;	;	:
12350	815	13	after	after	IN
12350	815	14	straining	strain	VBG
12350	815	15	out	out	RP
12350	815	16	vegetables	vegetable	NNS
12350	815	17	,	,	,
12350	815	18	add	add	VB
12350	815	19	the	the	DT
12350	815	20	hot	hot	JJ
12350	815	21	gravy	gravy	NN
12350	815	22	in	in	IN
12350	815	23	which	which	WDT
12350	815	24	fish	fish	NN
12350	815	25	was	be	VBD
12350	815	26	boiled	boil	VBN
12350	815	27	.	.	.
12350	816	1	Return	return	VB
12350	816	2	to	to	IN
12350	816	3	fire	fire	NN
12350	816	4	and	and	CC
12350	816	5	stir	stir	VB
12350	816	6	till	till	IN
12350	816	7	thick	thick	JJ
12350	816	8	enough	enough	RB
12350	816	9	.	.	.
12350	817	1	Garnish	garnish	VB
12350	817	2	with	with	IN
12350	817	3	chopped	chop	VBN
12350	817	4	parsley	parsley	NN
12350	817	5	.	.	.
12350	818	1	AHILADO	AHILADO	NNP
12350	818	2	SAUCE	SAUCE	NNP
12350	818	3	(	(	-LRB-
12350	818	4	TURKISH	TURKISH	NNP
12350	818	5	)	)	-RRB-
12350	818	6	Mix	mix	VB
12350	818	7	some	some	DT
12350	818	8	tomato	tomato	NN
12350	818	9	sauce	sauce	NN
12350	818	10	,	,	,
12350	818	11	olive	olive	NN
12350	818	12	oil	oil	NN
12350	818	13	,	,	,
12350	818	14	parsley	parsley	NN
12350	818	15	,	,	,
12350	818	16	salt	salt	NN
12350	818	17	and	and	CC
12350	818	18	pepper	pepper	NN
12350	818	19	.	.	.
12350	819	1	Boil	Boil	NNP
12350	819	2	sauce	sauce	NN
12350	819	3	first	first	RB
12350	819	4	,	,	,
12350	819	5	and	and	CC
12350	819	6	add	add	VB
12350	819	7	boiled	boil	VBN
12350	819	8	sea	sea	NN
12350	819	9	-	-	HYPH
12350	819	10	bass	bass	NN
12350	819	11	or	or	CC
12350	819	12	flounders	flounder	NNS
12350	819	13	.	.	.
12350	820	1	BOILED	BOILED	NNP
12350	820	2	TROUT	TROUT	NNP
12350	820	3	Cut	Cut	NNP
12350	820	4	up	up	RP
12350	820	5	a	a	DT
12350	820	6	celery	celery	NN
12350	820	7	root	root	NN
12350	820	8	,	,	,
12350	820	9	one	one	CD
12350	820	10	onion	onion	NN
12350	820	11	,	,	,
12350	820	12	and	and	CC
12350	820	13	a	a	DT
12350	820	14	sprig	sprig	NN
12350	820	15	of	of	IN
12350	820	16	parsley	parsley	NNP
12350	820	17	,	,	,
12350	820	18	tie	tie	VB
12350	820	19	the	the	DT
12350	820	20	fish	fish	NN
12350	820	21	in	in	IN
12350	820	22	a	a	DT
12350	820	23	napkin	napkin	NN
12350	820	24	and	and	CC
12350	820	25	lay	lie	VBD
12350	820	26	it	-PRON-	PRP
12350	820	27	on	on	IN
12350	820	28	this	this	DT
12350	820	29	bed	bed	NN
12350	820	30	of	of	IN
12350	820	31	roots	root	NNS
12350	820	32	;	;	:
12350	820	33	pour	pour	VB
12350	820	34	in	in	IN
12350	820	35	enough	enough	JJ
12350	820	36	water	water	NN
12350	820	37	to	to	TO
12350	820	38	cover	cover	VB
12350	820	39	and	and	CC
12350	820	40	add	add	VB
12350	820	41	a	a	DT
12350	820	42	dash	dash	NN
12350	820	43	of	of	IN
12350	820	44	vinegar	vinegar	NN
12350	820	45	--	--	:
12350	820	46	the	the	DT
12350	820	47	vinegar	vinegar	NN
12350	820	48	keeps	keep	VBZ
12350	820	49	the	the	DT
12350	820	50	fish	fish	NN
12350	820	51	firm	firm	NN
12350	820	52	--	--	:
12350	820	53	then	then	RB
12350	820	54	boil	boil	VB
12350	820	55	over	over	RP
12350	820	56	a	a	DT
12350	820	57	quick	quick	JJ
12350	820	58	fire	fire	NN
12350	820	59	and	and	CC
12350	820	60	add	add	VB
12350	820	61	more	more	JJR
12350	820	62	salt	salt	NN
12350	820	63	to	to	IN
12350	820	64	the	the	DT
12350	820	65	water	water	NN
12350	820	66	in	in	IN
12350	820	67	which	which	WDT
12350	820	68	the	the	DT
12350	820	69	fish	fish	NN
12350	820	70	has	have	VBZ
12350	820	71	been	be	VBN
12350	820	72	boiled	boil	VBN
12350	820	73	.	.	.
12350	821	1	Lay	lay	VB
12350	821	2	your	-PRON-	PRP$
12350	821	3	fish	fish	NN
12350	821	4	on	on	IN
12350	821	5	a	a	DT
12350	821	6	hot	hot	JJ
12350	821	7	platter	platter	NN
12350	821	8	and	and	CC
12350	821	9	prepare	prepare	VB
12350	821	10	the	the	DT
12350	821	11	following	follow	VBG
12350	821	12	sauce	sauce	NN
12350	821	13	:	:	:
12350	821	14	set	set	VB
12350	821	15	a	a	DT
12350	821	16	cup	cup	NN
12350	821	17	of	of	IN
12350	821	18	sweet	sweet	JJ
12350	821	19	cream	cream	NN
12350	821	20	in	in	IN
12350	821	21	a	a	DT
12350	821	22	kettle	kettle	NN
12350	821	23	,	,	,
12350	821	24	heat	heat	VB
12350	821	25	it	-PRON-	PRP
12350	821	26	,	,	,
12350	821	27	add	add	VB
12350	821	28	a	a	DT
12350	821	29	tablespoon	tablespoon	NN
12350	821	30	of	of	IN
12350	821	31	fresh	fresh	JJ
12350	821	32	butter	butter	NN
12350	821	33	,	,	,
12350	821	34	salt	salt	NN
12350	821	35	and	and	CC
12350	821	36	pepper	pepper	NN
12350	821	37	,	,	,
12350	821	38	and	and	CC
12350	821	39	thicken	thicken	VBN
12350	821	40	with	with	IN
12350	821	41	a	a	DT
12350	821	42	tablespoon	tablespoon	NN
12350	821	43	of	of	IN
12350	821	44	flour	flour	NN
12350	821	45	which	which	WDT
12350	821	46	has	have	VBZ
12350	821	47	been	be	VBN
12350	821	48	wet	wet	JJ
12350	821	49	with	with	IN
12350	821	50	a	a	DT
12350	821	51	little	little	JJ
12350	821	52	cold	cold	JJ
12350	821	53	milk	milk	NN
12350	821	54	,	,	,
12350	821	55	stir	stir	VB
12350	821	56	this	this	DT
12350	821	57	paste	paste	NN
12350	821	58	into	into	IN
12350	821	59	the	the	DT
12350	821	60	cream	cream	NN
12350	821	61	and	and	CC
12350	821	62	boil	boil	VB
12350	821	63	about	about	RB
12350	821	64	one	one	CD
12350	821	65	minute	minute	NN
12350	821	66	,	,	,
12350	821	67	stirring	stir	VBG
12350	821	68	constantly	constantly	RB
12350	821	69	;	;	:
12350	821	70	pour	pour	VB
12350	821	71	over	over	IN
12350	821	72	the	the	DT
12350	821	73	fish	fish	NN
12350	821	74	.	.	.
12350	822	1	Boil	Boil	NNP
12350	822	2	two	two	CD
12350	822	3	eggs	egg	NNS
12350	822	4	,	,	,
12350	822	5	and	and	CC
12350	822	6	while	while	IN
12350	822	7	they	-PRON-	PRP
12350	822	8	are	be	VBP
12350	822	9	boiling	boil	VBG
12350	822	10	,	,	,
12350	822	11	blanch	blanch	VB
12350	822	12	about	about	RB
12350	822	13	a	a	DT
12350	822	14	dozen	dozen	NN
12350	822	15	or	or	CC
12350	822	16	more	more	JJR
12350	822	17	almonds	almond	NNS
12350	822	18	and	and	CC
12350	822	19	stick	stick	VB
12350	822	20	them	-PRON-	PRP
12350	822	21	into	into	IN
12350	822	22	the	the	DT
12350	822	23	fish	fish	NN
12350	822	24	,	,	,
12350	822	25	points	point	VBZ
12350	822	26	up	up	RP
12350	822	27	;	;	:
12350	822	28	cover	cover	VB
12350	822	29	the	the	DT
12350	822	30	eggs	egg	NNS
12350	822	31	with	with	IN
12350	822	32	cold	cold	JJ
12350	822	33	water	water	NN
12350	822	34	,	,	,
12350	822	35	peel	peel	VB
12350	822	36	them	-PRON-	PRP
12350	822	37	,	,	,
12350	822	38	separate	separate	VB
12350	822	39	the	the	DT
12350	822	40	whites	white	NNS
12350	822	41	from	from	IN
12350	822	42	the	the	DT
12350	822	43	yolks	yolk	NNS
12350	822	44	,	,	,
12350	822	45	chop	chop	VB
12350	822	46	each	each	DT
12350	822	47	separately	separately	RB
12350	822	48	;	;	:
12350	822	49	garnish	garnish	VB
12350	822	50	the	the	DT
12350	822	51	fish	fish	NN
12350	822	52	,	,	,
12350	822	53	first	first	RB
12350	822	54	with	with	IN
12350	822	55	a	a	DT
12350	822	56	row	row	NN
12350	822	57	of	of	IN
12350	822	58	chopped	chopped	JJ
12350	822	59	yolks	yolk	NNS
12350	822	60	,	,	,
12350	822	61	then	then	RB
12350	822	62	whites	white	NNS
12350	822	63	,	,	,
12350	822	64	until	until	IN
12350	822	65	all	all	DT
12350	822	66	is	be	VBZ
12350	822	67	used	use	VBN
12350	822	68	:	:	:
12350	822	69	lay	lay	NNP
12350	822	70	chopped	chop	VBN
12350	822	71	parsley	parsley	NN
12350	822	72	all	all	RB
12350	822	73	around	around	IN
12350	822	74	the	the	DT
12350	822	75	platter	platter	NN
12350	822	76	.	.	.
12350	823	1	Fresh	fresh	JJ
12350	823	2	cod	cod	NN
12350	823	3	and	and	CC
12350	823	4	striped	stripe	VBD
12350	823	5	bass	bass	NN
12350	823	6	may	may	MD
12350	823	7	be	be	VB
12350	823	8	cooked	cook	VBN
12350	823	9	in	in	IN
12350	823	10	this	this	DT
12350	823	11	way	way	NN
12350	823	12	.	.	.
12350	824	1	FISH	FISH	NNS
12350	824	2	PIQUANT	PIQUANT	NNS
12350	824	3	Cook	cook	VBP
12350	824	4	any	any	DT
12350	824	5	large	large	JJ
12350	824	6	fish	fish	NN
12350	824	7	in	in	IN
12350	824	8	salt	salt	NN
12350	824	9	water	water	NN
12350	824	10	--	--	:
12350	824	11	salmon	salmon	NN
12350	824	12	is	be	VBZ
12350	824	13	particularly	particularly	RB
12350	824	14	nice	nice	JJ
12350	824	15	prepared	prepare	VBN
12350	824	16	in	in	IN
12350	824	17	this	this	DT
12350	824	18	style	style	NN
12350	824	19	--	--	:
12350	824	20	add	add	VB
12350	824	21	one	one	CD
12350	824	22	cup	cup	NN
12350	824	23	of	of	IN
12350	824	24	vinegar	vinegar	NN
12350	824	25	,	,	,
12350	824	26	onions	onion	NNS
12350	824	27	,	,	,
12350	824	28	celery	celery	NN
12350	824	29	root	root	NN
12350	824	30	and	and	CC
12350	824	31	parsley	parsley	NN
12350	824	32	.	.	.
12350	825	1	When	when	WRB
12350	825	2	the	the	DT
12350	825	3	fish	fish	NN
12350	825	4	is	be	VBZ
12350	825	5	cooked	cook	VBN
12350	825	6	enough	enough	RB
12350	825	7	,	,	,
12350	825	8	remove	remove	VB
12350	825	9	it	-PRON-	PRP
12350	825	10	from	from	IN
12350	825	11	the	the	DT
12350	825	12	fire	fire	NN
12350	825	13	,	,	,
12350	825	14	kettle	kettle	NN
12350	825	15	and	and	CC
12350	825	16	all	all	DT
12350	825	17	--	--	:
12350	825	18	letting	let	VBG
12350	825	19	the	the	DT
12350	825	20	fish	fish	NN
12350	825	21	remain	remain	VB
12350	825	22	in	in	IN
12350	825	23	its	-PRON-	PRP$
12350	825	24	sauce	sauce	NN
12350	825	25	until	until	IN
12350	825	26	the	the	DT
12350	825	27	following	follow	VBG
12350	825	28	sauce	sauce	NN
12350	825	29	is	be	VBZ
12350	825	30	prepared:--	prepared:--	FW
12350	825	31	Take	take	VB
12350	825	32	the	the	DT
12350	825	33	yolks	yolk	NNS
12350	825	34	of	of	IN
12350	825	35	two	two	CD
12350	825	36	eggs	egg	NNS
12350	825	37	,	,	,
12350	825	38	one	one	CD
12350	825	39	-	-	HYPH
12350	825	40	half	half	NN
12350	825	41	teaspoon	teaspoon	NN
12350	825	42	of	of	IN
12350	825	43	Colman	Colman	NNP
12350	825	44	's	's	POS
12350	825	45	mustard	mustard	NN
12350	825	46	(	(	-LRB-
12350	825	47	dry	dry	NNP
12350	825	48	)	)	-RRB-
12350	825	49	,	,	,
12350	825	50	salt	salt	NN
12350	825	51	,	,	,
12350	825	52	pepper	pepper	NN
12350	825	53	,	,	,
12350	825	54	a	a	DT
12350	825	55	tablespoon	tablespoon	NN
12350	825	56	of	of	IN
12350	825	57	butter	butter	NN
12350	825	58	,	,	,
12350	825	59	a	a	DT
12350	825	60	tablespoon	tablespoon	NN
12350	825	61	of	of	IN
12350	825	62	vinegar	vinegar	NN
12350	825	63	,	,	,
12350	825	64	one	one	CD
12350	825	65	-	-	HYPH
12350	825	66	half	half	NN
12350	825	67	glass	glass	NN
12350	825	68	water	water	NN
12350	825	69	and	and	CC
12350	825	70	some	some	DT
12350	825	71	fish	fish	NN
12350	825	72	gravy	gravy	NN
12350	825	73	.	.	.
12350	826	1	Boil	boil	VB
12350	826	2	in	in	IN
12350	826	3	double	double	JJ
12350	826	4	boiler	boiler	NN
12350	826	5	until	until	IN
12350	826	6	thick	thick	JJ
12350	826	7	.	.	.
12350	827	1	Take	take	VB
12350	827	2	some	some	DT
12350	827	3	parsley	parsley	NN
12350	827	4	,	,	,
12350	827	5	green	green	JJ
12350	827	6	onions	onion	NNS
12350	827	7	,	,	,
12350	827	8	capers	caper	NNS
12350	827	9	,	,	,
12350	827	10	shallots	shallot	NNS
12350	827	11	and	and	CC
12350	827	12	one	one	CD
12350	827	13	large	large	JJ
12350	827	14	vinegar	vinegar	NN
12350	827	15	pickle	pickle	NN
12350	827	16	and	and	CC
12350	827	17	some	some	DT
12350	827	18	astragon	astragon	NN
12350	827	19	,	,	,
12350	827	20	chop	chop	VB
12350	827	21	all	all	DT
12350	827	22	up	up	RP
12350	827	23	very	very	RB
12350	827	24	fine	fine	RB
12350	827	25	;	;	:
12350	827	26	chop	chop	VB
12350	827	27	up	up	RP
12350	827	28	the	the	DT
12350	827	29	hard	hard	RB
12350	827	30	-	-	HYPH
12350	827	31	boiled	boil	VBN
12350	827	32	whites	white	NNS
12350	827	33	separately	separately	RB
12350	827	34	and	and	CC
12350	827	35	then	then	RB
12350	827	36	add	add	VB
12350	827	37	the	the	DT
12350	827	38	sauce	sauce	NN
12350	827	39	;	;	:
12350	827	40	mix	mix	VB
12350	827	41	all	all	PDT
12350	827	42	this	this	DT
12350	827	43	together	together	RB
12350	827	44	thoroughly	thoroughly	RB
12350	827	45	,	,	,
12350	827	46	then	then	RB
12350	827	47	taste	taste	VB
12350	827	48	to	to	TO
12350	827	49	see	see	VB
12350	827	50	if	if	IN
12350	827	51	seasoned	season	VBN
12350	827	52	to	to	TO
12350	827	53	suit	suit	VB
12350	827	54	.	.	.
12350	828	1	SALMON	SALMON	NNP
12350	828	2	CUTLETS	CUTLETS	NNP
12350	828	3	Take	take	VBP
12350	828	4	the	the	DT
12350	828	5	remains	remain	NNS
12350	828	6	of	of	IN
12350	828	7	some	some	DT
12350	828	8	boiled	boil	VBN
12350	828	9	salmon	salmon	NN
12350	828	10	or	or	CC
12350	828	11	a	a	DT
12350	828	12	small	small	JJ
12350	828	13	can	can	NN
12350	828	14	of	of	IN
12350	828	15	salmon	salmon	NN
12350	828	16	,	,	,
12350	828	17	three	three	CD
12350	828	18	tablespoons	tablespoon	NNS
12350	828	19	of	of	IN
12350	828	20	mashed	mash	VBN
12350	828	21	potatoes	potato	NNS
12350	828	22	,	,	,
12350	828	23	one	one	CD
12350	828	24	of	of	IN
12350	828	25	bread	bread	NN
12350	828	26	crumbs	crumb	NNS
12350	828	27	,	,	,
12350	828	28	one	one	CD
12350	828	29	of	of	IN
12350	828	30	chopped	chop	VBN
12350	828	31	parsley	parsley	NN
12350	828	32	,	,	,
12350	828	33	a	a	DT
12350	828	34	little	little	JJ
12350	828	35	flour	flour	NN
12350	828	36	,	,	,
12350	828	37	mace	mace	NN
12350	828	38	,	,	,
12350	828	39	an	an	DT
12350	828	40	egg	egg	NN
12350	828	41	,	,	,
12350	828	42	pepper	pepper	NN
12350	828	43	and	and	CC
12350	828	44	salt	salt	NN
12350	828	45	.	.	.
12350	829	1	Mix	mix	VB
12350	829	2	the	the	DT
12350	829	3	ingredients	ingredient	NNS
12350	829	4	well	well	RB
12350	829	5	together	together	RB
12350	829	6	,	,	,
12350	829	7	bind	bind	VBP
12350	829	8	with	with	IN
12350	829	9	the	the	DT
12350	829	10	egg	egg	NN
12350	829	11	,	,	,
12350	829	12	let	let	VB
12350	829	13	stand	stand	VB
12350	829	14	an	an	DT
12350	829	15	hour	hour	NN
12350	829	16	,	,	,
12350	829	17	then	then	RB
12350	829	18	form	form	VB
12350	829	19	into	into	IN
12350	829	20	little	little	JJ
12350	829	21	flat	flat	JJ
12350	829	22	cutlets	cutlet	NNS
12350	829	23	,	,	,
12350	829	24	roll	roll	VB
12350	829	25	in	in	IN
12350	829	26	bread	bread	NN
12350	829	27	crumbs	crumb	NNS
12350	829	28	and	and	CC
12350	829	29	fry	fry	VB
12350	829	30	in	in	IN
12350	829	31	hot	hot	JJ
12350	829	32	oil	oil	NN
12350	829	33	,	,	,
12350	829	34	drain	drain	VB
12350	829	35	on	on	IN
12350	829	36	paper	paper	NN
12350	829	37	and	and	CC
12350	829	38	send	send	VB
12350	829	39	to	to	TO
12350	829	40	table	table	NN
12350	829	41	garnished	garnish	VBN
12350	829	42	with	with	IN
12350	829	43	parsley	parsley	NN
12350	829	44	.	.	.
12350	830	1	PAPRIKA	PAPRIKA	NNP
12350	830	2	CARP	CARP	NNP
12350	830	3	Slice	Slice	NNP
12350	830	4	and	and	CC
12350	830	5	salt	salt	VB
12350	830	6	three	three	CD
12350	830	7	pounds	pound	NNS
12350	830	8	of	of	IN
12350	830	9	carp	carp	NN
12350	830	10	.	.	.
12350	831	1	Steam	steam	NN
12350	831	2	four	four	CD
12350	831	3	sliced	slice	VBD
12350	831	4	onions	onion	NNS
12350	831	5	with	with	IN
12350	831	6	one	one	CD
12350	831	7	cup	cup	NN
12350	831	8	of	of	IN
12350	831	9	water	water	NN
12350	831	10	,	,	,
12350	831	11	to	to	TO
12350	831	12	which	which	WDT
12350	831	13	has	have	VBZ
12350	831	14	been	be	VBN
12350	831	15	added	add	VBN
12350	831	16	one	one	CD
12350	831	17	teaspoon	teaspoon	NN
12350	831	18	of	of	IN
12350	831	19	paprika	paprika	NNP
12350	831	20	,	,	,
12350	831	21	add	add	VB
12350	831	22	the	the	DT
12350	831	23	sliced	sliced	JJ
12350	831	24	carp	carp	NN
12350	831	25	and	and	CC
12350	831	26	cook	cook	NN
12350	831	27	very	very	RB
12350	831	28	slowly	slowly	RB
12350	831	29	until	until	IN
12350	831	30	the	the	DT
12350	831	31	fish	fish	NN
12350	831	32	is	be	VBZ
12350	831	33	done	do	VBN
12350	831	34	.	.	.
12350	832	1	REDSNAPPER	REDSNAPPER	NNS
12350	832	2	WITH	with	IN
12350	832	3	TOMATO	TOMATO	NNP
12350	832	4	SAUCE	SAUCE	NNP
12350	832	5	Scale	scale	NN
12350	832	6	thoroughly	thoroughly	RB
12350	832	7	,	,	,
12350	832	8	salt	salt	NN
12350	832	9	and	and	CC
12350	832	10	pepper	pepper	NN
12350	832	11	inside	inside	RB
12350	832	12	and	and	CC
12350	832	13	out	out	RB
12350	832	14	,	,	,
12350	832	15	and	and	CC
12350	832	16	lay	lie	VBD
12350	832	17	upon	upon	IN
12350	832	18	ice	ice	NN
12350	832	19	,	,	,
12350	832	20	wrapped	wrap	VBN
12350	832	21	in	in	IN
12350	832	22	a	a	DT
12350	832	23	clean	clean	JJ
12350	832	24	cloth	cloth	NN
12350	832	25	overnight	overnight	RB
12350	832	26	.	.	.
12350	833	1	When	when	WRB
12350	833	2	ready	ready	JJ
12350	833	3	to	to	TO
12350	833	4	cook	cook	VB
12350	833	5	cut	cut	VBN
12350	833	6	up	up	RP
12350	833	7	the	the	DT
12350	833	8	celery	celery	NN
12350	833	9	or	or	CC
12350	833	10	parsley	parsley	NN
12350	833	11	root	root	NN
12350	833	12	,	,	,
12350	833	13	or	or	CC
12350	833	14	both	both	DT
12350	833	15	,	,	,
12350	833	16	two	two	CD
12350	833	17	large	large	JJ
12350	833	18	onions	onion	NNS
12350	833	19	,	,	,
12350	833	20	a	a	DT
12350	833	21	carrot	carrot	NN
12350	833	22	or	or	CC
12350	833	23	two	two	CD
12350	833	24	,	,	,
12350	833	25	and	and	CC
12350	833	26	let	let	VB
12350	833	27	this	this	DT
12350	833	28	come	come	VB
12350	833	29	to	to	IN
12350	833	30	a	a	DT
12350	833	31	boil	boil	NN
12350	833	32	in	in	IN
12350	833	33	about	about	RB
12350	833	34	one	one	CD
12350	833	35	quart	quart	NN
12350	833	36	of	of	IN
12350	833	37	water	water	NN
12350	833	38	,	,	,
12350	833	39	then	then	RB
12350	833	40	lay	lie	VBD
12350	833	41	in	in	IN
12350	833	42	the	the	DT
12350	833	43	fish	fish	NN
12350	833	44	,	,	,
12350	833	45	whole	whole	JJ
12350	833	46	or	or	CC
12350	833	47	in	in	IN
12350	833	48	pieces	piece	NNS
12350	833	49	;	;	:
12350	833	50	let	let	VB
12350	833	51	the	the	DT
12350	833	52	water	water	NN
12350	833	53	almost	almost	RB
12350	833	54	cover	cover	VBP
12350	833	55	the	the	DT
12350	833	56	fish	fish	NN
12350	833	57	;	;	:
12350	833	58	add	add	VB
12350	833	59	a	a	DT
12350	833	60	lump	lump	NN
12350	833	61	of	of	IN
12350	833	62	fresh	fresh	JJ
12350	833	63	butter	butter	NN
12350	833	64	and	and	CC
12350	833	65	three	three	CD
12350	833	66	or	or	CC
12350	833	67	four	four	CD
12350	833	68	tomatoes	tomato	NNS
12350	833	69	(	(	-LRB-
12350	833	70	out	out	IN
12350	833	71	of	of	IN
12350	833	72	season	season	NN
12350	833	73	you	-PRON-	PRP
12350	833	74	may	may	MD
12350	833	75	use	use	VB
12350	833	76	canned	canned	JJ
12350	833	77	tomatoes	tomato	NNS
12350	833	78	,	,	,
12350	833	79	say	say	VBP
12350	833	80	three	three	CD
12350	833	81	or	or	CC
12350	833	82	four	four	CD
12350	833	83	large	large	JJ
12350	833	84	spoonfuls	spoonful	NNS
12350	833	85	)	)	-RRB-
12350	833	86	;	;	:
12350	833	87	let	let	VB
12350	833	88	the	the	DT
12350	833	89	fish	fish	NN
12350	833	90	boil	boil	VB
12350	833	91	half	half	PDT
12350	833	92	an	an	DT
12350	833	93	hour	hour	NN
12350	833	94	,	,	,
12350	833	95	turning	turn	VBG
12350	833	96	it	-PRON-	PRP
12350	833	97	occasionally	occasionally	RB
12350	833	98	.	.	.
12350	834	1	Try	try	VB
12350	834	2	it	-PRON-	PRP
12350	834	3	by	by	IN
12350	834	4	taking	take	VBG
12350	834	5	hold	hold	NN
12350	834	6	of	of	IN
12350	834	7	the	the	DT
12350	834	8	fins	fin	NNS
12350	834	9	,	,	,
12350	834	10	if	if	IN
12350	834	11	they	-PRON-	PRP
12350	834	12	come	come	VBP
12350	834	13	out	out	RP
12350	834	14	readily	readily	RB
12350	834	15	,	,	,
12350	834	16	the	the	DT
12350	834	17	fish	fish	NN
12350	834	18	is	be	VBZ
12350	834	19	done	do	VBN
12350	834	20	.	.	.
12350	835	1	Take	take	VB
12350	835	2	it	-PRON-	PRP
12350	835	3	up	up	RP
12350	835	4	carefully	carefully	RB
12350	835	5	;	;	:
12350	835	6	lay	lie	VBD
12350	835	7	on	on	IN
12350	835	8	a	a	DT
12350	835	9	large	large	JJ
12350	835	10	platter	platter	NN
12350	835	11	and	and	CC
12350	835	12	strain	strain	VB
12350	835	13	the	the	DT
12350	835	14	sauce	sauce	NN
12350	835	15	;	;	:
12350	835	16	let	let	VB
12350	835	17	it	-PRON-	PRP
12350	835	18	boil	boil	VB
12350	835	19	,	,	,
12350	835	20	thicken	thicken	VB
12350	835	21	it	-PRON-	PRP
12350	835	22	with	with	IN
12350	835	23	the	the	DT
12350	835	24	well	well	RB
12350	835	25	-	-	HYPH
12350	835	26	beaten	beat	VBN
12350	835	27	yolks	yolk	NNS
12350	835	28	of	of	IN
12350	835	29	two	two	CD
12350	835	30	eggs	egg	NNS
12350	835	31	,	,	,
12350	835	32	adding	add	VBG
12350	835	33	the	the	DT
12350	835	34	sauce	sauce	NN
12350	835	35	gradually	gradually	RB
12350	835	36	to	to	IN
12350	835	37	the	the	DT
12350	835	38	eggs	egg	NNS
12350	835	39	and	and	CC
12350	835	40	stirring	stir	VBG
12350	835	41	constantly	constantly	RB
12350	835	42	.	.	.
12350	836	1	Garnish	garnish	VB
12350	836	2	the	the	DT
12350	836	3	fish	fish	NN
12350	836	4	with	with	IN
12350	836	5	chopped	chop	VBN
12350	836	6	parsley	parsley	NN
12350	836	7	,	,	,
12350	836	8	letting	let	VBG
12350	836	9	a	a	DT
12350	836	10	quantity	quantity	NN
12350	836	11	mix	mix	NN
12350	836	12	with	with	IN
12350	836	13	the	the	DT
12350	836	14	sauce	sauce	NN
12350	836	15	.	.	.
12350	837	1	Redsnapper	Redsnapper	NNP
12350	837	2	is	be	VBZ
12350	837	3	also	also	RB
12350	837	4	very	very	RB
12350	837	5	good	good	RB
12350	837	6	fried	fry	VBN
12350	837	7	.	.	.
12350	838	1	BONED	BONED	NNP
12350	838	2	SMELTS	SMELTS	NNP
12350	838	3	,	,	,
12350	838	4	SAUTÉD	SAUTÉD	NNP
12350	838	5	Take	take	VBP
12350	838	6	a	a	DT
12350	838	7	dozen	dozen	NN
12350	838	8	raw	raw	JJ
12350	838	9	smelts	smelt	NNS
12350	838	10	;	;	,
12350	838	11	split	split	VBD
12350	838	12	them	-PRON-	PRP
12350	838	13	from	from	IN
12350	838	14	the	the	DT
12350	838	15	back	back	NN
12350	838	16	lengthwise	lengthwise	RB
12350	838	17	,	,	,
12350	838	18	leaving	leave	VBG
12350	838	19	the	the	DT
12350	838	20	head	head	NN
12350	838	21	and	and	CC
12350	838	22	tail	tail	VB
12350	838	23	intact	intact	JJ
12350	838	24	;	;	:
12350	838	25	take	take	VB
12350	838	26	out	out	RP
12350	838	27	the	the	DT
12350	838	28	large	large	JJ
12350	838	29	center	center	NN
12350	838	30	bone	bone	NN
12350	838	31	without	without	IN
12350	838	32	opening	open	VBG
12350	838	33	the	the	DT
12350	838	34	stomach	stomach	NN
12350	838	35	and	and	CC
12350	838	36	season	season	NN
12350	838	37	with	with	IN
12350	838	38	salt	salt	NN
12350	838	39	.	.	.
12350	839	1	Put	put	VB
12350	839	2	four	four	CD
12350	839	3	ounces	ounce	NNS
12350	839	4	of	of	IN
12350	839	5	butter	butter	NN
12350	839	6	into	into	IN
12350	839	7	a	a	DT
12350	839	8	saucepan	saucepan	NN
12350	839	9	,	,	,
12350	839	10	and	and	CC
12350	839	11	when	when	WRB
12350	839	12	quite	quite	RB
12350	839	13	hot	hot	JJ
12350	839	14	place	place	NN
12350	839	15	the	the	DT
12350	839	16	smelts	smelt	NNS
12350	839	17	in	in	IN
12350	839	18	it	-PRON-	PRP
12350	839	19	,	,	,
12350	839	20	so	so	IN
12350	839	21	that	that	IN
12350	839	22	the	the	DT
12350	839	23	side	side	NN
12350	839	24	which	which	WDT
12350	839	25	was	be	VBD
12350	839	26	cut	cut	VBN
12350	839	27	open	open	JJ
12350	839	28	is	be	VBZ
12350	839	29	underneath	underneath	RB
12350	839	30	.	.	.
12350	840	1	When	when	WRB
12350	840	2	they	-PRON-	PRP
12350	840	3	have	have	VBP
12350	840	4	attained	attain	VBN
12350	840	5	a	a	DT
12350	840	6	nice	nice	JJ
12350	840	7	color	color	NN
12350	840	8	,	,	,
12350	840	9	turn	turn	VB
12350	840	10	them	-PRON-	PRP
12350	840	11	over	over	RP
12350	840	12	and	and	CC
12350	840	13	finish	finish	VB
12350	840	14	cooking	cooking	NN
12350	840	15	.	.	.
12350	841	1	When	when	WRB
12350	841	2	ready	ready	JJ
12350	841	3	,	,	,
12350	841	4	arrange	arrange	VB
12350	841	5	them	-PRON-	PRP
12350	841	6	on	on	IN
12350	841	7	a	a	DT
12350	841	8	very	very	RB
12350	841	9	hot	hot	JJ
12350	841	10	dish	dish	NN
12350	841	11	,	,	,
12350	841	12	pour	pour	VB
12350	841	13	the	the	DT
12350	841	14	butter	butter	NN
12350	841	15	in	in	IN
12350	841	16	which	which	WDT
12350	841	17	they	-PRON-	PRP
12350	841	18	were	be	VBD
12350	841	19	cooked	cook	VBN
12350	841	20	over	over	IN
12350	841	21	them	-PRON-	PRP
12350	841	22	,	,	,
12350	841	23	squeeze	squeeze	VB
12350	841	24	a	a	DT
12350	841	25	little	little	JJ
12350	841	26	lemon	lemon	NN
12350	841	27	on	on	IN
12350	841	28	them	-PRON-	PRP
12350	841	29	,	,	,
12350	841	30	then	then	RB
12350	841	31	add	add	VB
12350	841	32	over	over	IN
12350	841	33	all	all	PDT
12350	841	34	some	some	DT
12350	841	35	finely	finely	RB
12350	841	36	chopped	chop	VBN
12350	841	37	green	green	JJ
12350	841	38	parsley	parsley	NN
12350	841	39	.	.	.
12350	842	1	Serve	serve	VB
12350	842	2	.	.	.
12350	843	1	FISH	FISH	NNS
12350	843	2	WITH	with	IN
12350	843	3	HORSERADISH	HORSERADISH	NNP
12350	843	4	SAUCE	SAUCE	VBN
12350	843	5	Clean	clean	JJ
12350	843	6	three	three	CD
12350	843	7	pounds	pound	NNS
12350	843	8	of	of	IN
12350	843	9	fresh	fresh	JJ
12350	843	10	salmon	salmon	NN
12350	843	11	,	,	,
12350	843	12	bone	bone	NN
12350	843	13	,	,	,
12350	843	14	salt	salt	NN
12350	843	15	and	and	CC
12350	843	16	let	let	VB
12350	843	17	stand	stand	VB
12350	843	18	several	several	JJ
12350	843	19	hours	hour	NNS
12350	843	20	.	.	.
12350	844	1	Place	place	NN
12350	844	2	in	in	IN
12350	844	3	fish	fish	NN
12350	844	4	kettle	kettle	NN
12350	844	5	with	with	IN
12350	844	6	boiling	boil	VBG
12350	844	7	salt	salt	NN
12350	844	8	water	water	NN
12350	844	9	(	(	-LRB-
12350	844	10	one	one	CD
12350	844	11	teaspoon	teaspoon	NN
12350	844	12	of	of	IN
12350	844	13	salt	salt	NN
12350	844	14	to	to	IN
12350	844	15	one	one	CD
12350	844	16	quart	quart	NN
12350	844	17	of	of	IN
12350	844	18	water	water	NN
12350	844	19	)	)	-RRB-
12350	844	20	,	,	,
12350	844	21	and	and	CC
12350	844	22	let	let	VB
12350	844	23	boil	boil	VB
12350	844	24	one	one	CD
12350	844	25	-	-	HYPH
12350	844	26	half	half	NN
12350	844	27	hour	hour	NN
12350	844	28	or	or	CC
12350	844	29	until	until	IN
12350	844	30	well	well	RB
12350	844	31	cooked	cook	VBN
12350	844	32	.	.	.
12350	845	1	Lift	lift	VB
12350	845	2	out	out	RP
12350	845	3	carefully	carefully	RB
12350	845	4	,	,	,
12350	845	5	place	place	NN
12350	845	6	on	on	IN
12350	845	7	hot	hot	JJ
12350	845	8	platter	platter	NN
12350	845	9	and	and	CC
12350	845	10	pour	pour	VBP
12350	845	11	over	over	IN
12350	845	12	one	one	CD
12350	845	13	-	-	HYPH
12350	845	14	fourth	fourth	NN
12350	845	15	cup	cup	NN
12350	845	16	of	of	IN
12350	845	17	melted	melted	JJ
12350	845	18	butter	butter	NN
12350	845	19	and	and	CC
12350	845	20	sprinkle	sprinkle	VB
12350	845	21	well	well	RB
12350	845	22	with	with	IN
12350	845	23	one	one	CD
12350	845	24	tablespoon	tablespoon	NN
12350	845	25	of	of	IN
12350	845	26	parsley	parsley	NN
12350	845	27	.	.	.
12350	846	1	Serve	serve	VB
12350	846	2	in	in	IN
12350	846	3	a	a	DT
12350	846	4	separate	separate	JJ
12350	846	5	bowl	bowl	NN
12350	846	6	the	the	DT
12350	846	7	following	follow	VBG
12350	846	8	sauce	sauce	NN
12350	846	9	;	;	:
12350	846	10	a	a	DT
12350	846	11	large	large	JJ
12350	846	12	spoonful	spoonful	JJ
12350	846	13	with	with	IN
12350	846	14	each	each	DT
12350	846	15	portion	portion	NN
12350	846	16	of	of	IN
12350	846	17	fish	fish	NN
12350	846	18	:	:	:
12350	846	19	Peel	peel	VB
12350	846	20	one	one	CD
12350	846	21	-	-	HYPH
12350	846	22	half	half	NN
12350	846	23	pound	pound	NN
12350	846	24	of	of	IN
12350	846	25	horseradish	horseradish	JJ
12350	846	26	root	root	NN
12350	846	27	,	,	,
12350	846	28	grate	grate	VB
12350	846	29	and	and	CC
12350	846	30	mix	mix	VB
12350	846	31	well	well	RB
12350	846	32	with	with	IN
12350	846	33	one	one	CD
12350	846	34	pint	pint	NN
12350	846	35	of	of	IN
12350	846	36	cream	cream	NN
12350	846	37	beaten	beat	VBN
12350	846	38	stiff	stiff	JJ
12350	846	39	.	.	.
12350	847	1	The	the	DT
12350	847	2	fish	fish	NN
12350	847	3	must	must	MD
12350	847	4	be	be	VB
12350	847	5	hot	hot	JJ
12350	847	6	and	and	CC
12350	847	7	the	the	DT
12350	847	8	sauce	sauce	NN
12350	847	9	cold	cold	NN
12350	847	10	.	.	.
12350	848	1	FISH	FISH	NNS
12350	848	2	WITH	with	IN
12350	848	3	SAUERKRAUT	SAUERKRAUT	NNP
12350	848	4	Fry	Fry	NNP
12350	848	5	an	an	DT
12350	848	6	onion	onion	NN
12350	848	7	in	in	IN
12350	848	8	butter	butter	NN
12350	848	9	(	(	-LRB-
12350	848	10	or	or	CC
12350	848	11	vegetable	vegetable	JJ
12350	848	12	oil	oil	NN
12350	848	13	)	)	-RRB-
12350	848	14	,	,	,
12350	848	15	add	add	VB
12350	848	16	sauerkraut	sauerkraut	NN
12350	848	17	and	and	CC
12350	848	18	cook	cook	NN
12350	848	19	.	.	.
12350	849	1	Boil	boil	VB
12350	849	2	the	the	DT
12350	849	3	fish	fish	NN
12350	849	4	in	in	IN
12350	849	5	salt	salt	NN
12350	849	6	water	water	NN
12350	849	7	,	,	,
12350	849	8	then	then	RB
12350	849	9	bone	bone	NN
12350	849	10	and	and	CC
12350	849	11	shred	shre	VBD
12350	849	12	.	.	.
12350	850	1	Fry	Fry	NNP
12350	850	2	two	two	CD
12350	850	3	minced	mince	VBD
12350	850	4	onions	onion	NNS
12350	850	5	in	in	IN
12350	850	6	butter	butter	NN
12350	850	7	or	or	CC
12350	850	8	oil	oil	NN
12350	850	9	,	,	,
12350	850	10	put	put	VB
12350	850	11	them	-PRON-	PRP
12350	850	12	into	into	IN
12350	850	13	the	the	DT
12350	850	14	kettle	kettle	NN
12350	850	15	with	with	IN
12350	850	16	the	the	DT
12350	850	17	fish	fish	NN
12350	850	18	,	,	,
12350	850	19	add	add	VB
12350	850	20	two	two	CD
12350	850	21	egg	egg	NN
12350	850	22	yolks	yolk	NNS
12350	850	23	,	,	,
12350	850	24	butter	butter	NN
12350	850	25	or	or	CC
12350	850	26	oil	oil	NN
12350	850	27	,	,	,
12350	850	28	a	a	DT
12350	850	29	little	little	JJ
12350	850	30	pepper	pepper	NN
12350	850	31	and	and	CC
12350	850	32	a	a	DT
12350	850	33	tablespoon	tablespoon	NN
12350	850	34	of	of	IN
12350	850	35	breadcrumbs	breadcrumb	NNS
12350	850	36	;	;	,
12350	850	37	steam	steam	NN
12350	850	38	for	for	IN
12350	850	39	half	half	JJ
12350	850	40	hour	hour	NN
12350	850	41	and	and	CC
12350	850	42	serve	serve	VB
12350	850	43	with	with	IN
12350	850	44	the	the	DT
12350	850	45	kraut	kraut	NN
12350	850	46	.	.	.
12350	851	1	FILLET	FILLET	NNP
12350	851	2	OF	of	IN
12350	851	3	SOLE	SOLE	NNP
12350	851	4	À	À	NNP
12350	851	5	LA	LA	NNP
12350	851	6	MOUQUIN	MOUQUIN	NNP
12350	851	7	Thoroughly	thoroughly	RB
12350	851	8	wash	wash	VB
12350	851	9	and	and	CC
12350	851	10	pick	pick	VBP
12350	851	11	over	over	IN
12350	851	12	a	a	DT
12350	851	13	pound	pound	NN
12350	851	14	of	of	IN
12350	851	15	spinach	spinach	NN
12350	851	16	,	,	,
12350	851	17	put	put	VB
12350	851	18	it	-PRON-	PRP
12350	851	19	over	over	IN
12350	851	20	the	the	DT
12350	851	21	fire	fire	NN
12350	851	22	with	with	IN
12350	851	23	no	no	DT
12350	851	24	more	more	JJR
12350	851	25	water	water	NN
12350	851	26	than	than	IN
12350	851	27	clings	cling	NNS
12350	851	28	to	to	IN
12350	851	29	the	the	DT
12350	851	30	leaves	leave	NNS
12350	851	31	and	and	CC
12350	851	32	cook	cook	NN
12350	851	33	for	for	IN
12350	851	34	ten	ten	CD
12350	851	35	minutes	minute	NNS
12350	851	36	;	;	:
12350	851	37	at	at	IN
12350	851	38	the	the	DT
12350	851	39	end	end	NN
12350	851	40	of	of	IN
12350	851	41	that	that	DT
12350	851	42	time	time	NN
12350	851	43	drain	drain	VB
12350	851	44	the	the	DT
12350	851	45	spinach	spinach	NN
12350	851	46	and	and	CC
12350	851	47	chop	chop	VB
12350	851	48	it	-PRON-	PRP
12350	851	49	fine	fine	RB
12350	851	50	.	.	.
12350	852	1	Have	have	VBP
12350	852	2	ready	ready	JJ
12350	852	3	thin	thin	JJ
12350	852	4	fillets	fillet	NNS
12350	852	5	of	of	IN
12350	852	6	flounder	flounder	NN
12350	852	7	,	,	,
12350	852	8	halibut	halibut	NNP
12350	852	9	,	,	,
12350	852	10	or	or	CC
12350	852	11	whitefish	whitefish	JJ
12350	852	12	.	.	.
12350	853	1	Cover	cover	VB
12350	853	2	them	-PRON-	PRP
12350	853	3	with	with	IN
12350	853	4	acidulated	acidulated	JJ
12350	853	5	warm	warm	JJ
12350	853	6	water	water	NN
12350	853	7	--	--	:
12350	853	8	a	a	DT
12350	853	9	slice	slice	NN
12350	853	10	of	of	IN
12350	853	11	lemon	lemon	NN
12350	853	12	in	in	IN
12350	853	13	the	the	DT
12350	853	14	water	water	NN
12350	853	15	is	be	VBZ
12350	853	16	all	all	DT
12350	853	17	that	that	WDT
12350	853	18	is	be	VBZ
12350	853	19	wanted	want	VBN
12350	853	20	,	,	,
12350	853	21	and	and	CC
12350	853	22	add	add	VB
12350	853	23	a	a	DT
12350	853	24	slice	slice	NN
12350	853	25	of	of	IN
12350	853	26	onion	onion	NN
12350	853	27	,	,	,
12350	853	28	a	a	DT
12350	853	29	sprig	sprig	NN
12350	853	30	of	of	IN
12350	853	31	parsley	parsley	NNP
12350	853	32	and	and	CC
12350	853	33	a	a	DT
12350	853	34	bit	bit	NN
12350	853	35	of	of	IN
12350	853	36	bay	bay	NN
12350	853	37	leaf	leaf	NN
12350	853	38	.	.	.
12350	854	1	Simmer	simmer	NN
12350	854	2	for	for	IN
12350	854	3	ten	ten	CD
12350	854	4	minutes	minute	NNS
12350	854	5	and	and	CC
12350	854	6	drain	drain	NN
12350	854	7	.	.	.
12350	855	1	Put	put	VB
12350	855	2	the	the	DT
12350	855	3	minced	mince	VBN
12350	855	4	spinach	spinach	NN
12350	855	5	into	into	IN
12350	855	6	the	the	DT
12350	855	7	bottom	bottom	NN
12350	855	8	of	of	IN
12350	855	9	the	the	DT
12350	855	10	buttered	butter	VBN
12350	855	11	baking	baking	NN
12350	855	12	-	-	HYPH
12350	855	13	dish	dish	NNP
12350	855	14	,	,	,
12350	855	15	arrange	arrange	VB
12350	855	16	the	the	DT
12350	855	17	fillets	fillet	NNS
12350	855	18	on	on	IN
12350	855	19	it	-PRON-	PRP
12350	855	20	,	,	,
12350	855	21	cover	cover	VB
12350	855	22	with	with	IN
12350	855	23	a	a	DT
12350	855	24	cream	cream	NN
12350	855	25	sauce	sauce	NN
12350	855	26	to	to	TO
12350	855	27	which	which	WDT
12350	855	28	a	a	DT
12350	855	29	tablespoon	tablespoon	NN
12350	855	30	of	of	IN
12350	855	31	grated	grate	VBN
12350	855	32	cheese	cheese	NN
12350	855	33	has	have	VBZ
12350	855	34	been	be	VBN
12350	855	35	added	add	VBN
12350	855	36	,	,	,
12350	855	37	and	and	CC
12350	855	38	brown	brown	NNP
12350	855	39	in	in	IN
12350	855	40	the	the	DT
12350	855	41	oven	oven	NN
12350	855	42	.	.	.
12350	856	1	FILLET	FILLET	NNP
12350	856	2	DE	DE	NNP
12350	856	3	SOLE	SOLE	NNP
12350	856	4	À	À	NNP
12350	856	5	LA	LA	NNP
12350	856	6	CREOLE	CREOLE	NNP
12350	856	7	Fillet	Fillet	NNP
12350	856	8	some	some	DT
12350	856	9	large	large	JJ
12350	856	10	flounders	flounder	NNS
12350	856	11	,	,	,
12350	856	12	and	and	CC
12350	856	13	have	have	VBP
12350	856	14	fishman	fishman	NN
12350	856	15	send	send	VB
12350	856	16	you	-PRON-	PRP
12350	856	17	all	all	PDT
12350	856	18	the	the	DT
12350	856	19	bones	bone	NNS
12350	856	20	;	;	:
12350	856	21	put	put	VB
12350	856	22	the	the	DT
12350	856	23	bones	bone	NNS
12350	856	24	on	on	RP
12350	856	25	to	to	TO
12350	856	26	boil	boil	VB
12350	856	27	;	;	:
12350	856	28	wash	wash	NN
12350	856	29	,	,	,
12350	856	30	dry	dry	JJ
12350	856	31	,	,	,
12350	856	32	and	and	CC
12350	856	33	season	season	VB
12350	856	34	the	the	DT
12350	856	35	fillets	fillet	NNS
12350	856	36	;	;	:
12350	856	37	roll	roll	VB
12350	856	38	them	-PRON-	PRP
12350	856	39	(	(	-LRB-
12350	856	40	putting	put	VBG
12350	856	41	in	in	RP
12350	856	42	some	some	DT
12350	856	43	bits	bit	NNS
12350	856	44	of	of	IN
12350	856	45	butter	butter	NN
12350	856	46	)	)	-RRB-
12350	856	47	,	,	,
12350	856	48	and	and	CC
12350	856	49	fasten	fasten	VB
12350	856	50	each	each	DT
12350	856	51	one	one	NN
12350	856	52	with	with	IN
12350	856	53	a	a	DT
12350	856	54	wooden	wooden	JJ
12350	856	55	toothpick	toothpick	NN
12350	856	56	.	.	.
12350	857	1	Strain	strain	VB
12350	857	2	the	the	DT
12350	857	3	water	water	NN
12350	857	4	from	from	IN
12350	857	5	the	the	DT
12350	857	6	bones	bone	NNS
12350	857	7	;	;	:
12350	857	8	thicken	thicken	VBG
12350	857	9	with	with	IN
12350	857	10	a	a	DT
12350	857	11	little	little	JJ
12350	857	12	brown	brown	JJ
12350	857	13	flour	flour	NN
12350	857	14	and	and	CC
12350	857	15	onion	onion	NN
12350	857	16	;	;	:
12350	857	17	add	add	VB
12350	857	18	to	to	IN
12350	857	19	this	this	DT
12350	857	20	one	one	CD
12350	857	21	-	-	HYPH
12350	857	22	half	half	NN
12350	857	23	can	can	NN
12350	857	24	of	of	IN
12350	857	25	tomatoes	tomato	NNS
12350	857	26	,	,	,
12350	857	27	a	a	DT
12350	857	28	little	little	JJ
12350	857	29	cayenne	cayenne	NN
12350	857	30	pepper	pepper	NN
12350	857	31	,	,	,
12350	857	32	salt	salt	NN
12350	857	33	,	,	,
12350	857	34	and	and	CC
12350	857	35	chopped	chop	VBD
12350	857	36	green	green	JJ
12350	857	37	peppers	pepper	NNS
12350	857	38	.	.	.
12350	858	1	Let	let	VB
12350	858	2	this	this	DT
12350	858	3	sauce	sauce	NN
12350	858	4	simmer	simmer	NN
12350	858	5	for	for	IN
12350	858	6	a	a	DT
12350	858	7	couple	couple	NN
12350	858	8	of	of	IN
12350	858	9	hours	hour	NNS
12350	858	10	(	(	-LRB-
12350	858	11	this	this	DT
12350	858	12	need	need	NN
12350	858	13	not	not	RB
12350	858	14	be	be	VB
12350	858	15	strained	strain	VBN
12350	858	16	)	)	-RRB-
12350	858	17	;	;	:
12350	858	18	put	put	VB
12350	858	19	the	the	DT
12350	858	20	fillets	fillet	NNS
12350	858	21	in	in	IN
12350	858	22	a	a	DT
12350	858	23	casserole	casserole	NN
12350	858	24	,	,	,
12350	858	25	and	and	CC
12350	858	26	pour	pour	VB
12350	858	27	some	some	DT
12350	858	28	of	of	IN
12350	858	29	this	this	DT
12350	858	30	sauce	sauce	NN
12350	858	31	over	over	IN
12350	858	32	them	-PRON-	PRP
12350	858	33	,	,	,
12350	858	34	and	and	CC
12350	858	35	put	put	VBD
12350	858	36	in	in	IN
12350	858	37	the	the	DT
12350	858	38	oven	oven	NN
12350	858	39	for	for	IN
12350	858	40	about	about	RB
12350	858	41	fifteen	fifteen	CD
12350	858	42	minutes	minute	NNS
12350	858	43	.	.	.
12350	859	1	Then	then	RB
12350	859	2	pour	pour	VB
12350	859	3	over	over	IN
12350	859	4	the	the	DT
12350	859	5	rest	rest	NN
12350	859	6	of	of	IN
12350	859	7	the	the	DT
12350	859	8	tomato	tomato	NN
12350	859	9	sauce	sauce	NN
12350	859	10	,	,	,
12350	859	11	sprinkle	sprinkle	VB
12350	859	12	a	a	DT
12350	859	13	little	little	JJ
12350	859	14	chopped	chop	VBN
12350	859	15	parsley	parsley	NN
12350	859	16	and	and	CC
12350	859	17	serve	serve	VB
12350	859	18	.	.	.
12350	860	1	One	one	PRP
12350	860	2	can	can	MD
12350	860	3	add	add	VB
12350	860	4	a	a	DT
12350	860	5	few	few	JJ
12350	860	6	mushrooms	mushroom	NNS
12350	860	7	to	to	IN
12350	860	8	the	the	DT
12350	860	9	sauce	sauce	NN
12350	860	10	.	.	.
12350	861	1	The	the	DT
12350	861	2	mushrooms	mushroom	NNS
12350	861	3	must	must	MD
12350	861	4	be	be	VB
12350	861	5	fried	fry	VBN
12350	861	6	in	in	IN
12350	861	7	butter	butter	NN
12350	861	8	before	before	IN
12350	861	9	being	be	VBG
12350	861	10	added	add	VBN
12350	861	11	to	to	IN
12350	861	12	the	the	DT
12350	861	13	sauce	sauce	NN
12350	861	14	.	.	.
12350	862	1	BAKED	BAKED	NNP
12350	862	2	BLACK	black	NN
12350	862	3	BASS	bass	NN
12350	862	4	After	after	IN
12350	862	5	having	have	VBG
12350	862	6	carefully	carefully	RB
12350	862	7	cleaned	clean	VBN
12350	862	8	,	,	,
12350	862	9	salt	salt	NN
12350	862	10	well	well	RB
12350	862	11	and	and	CC
12350	862	12	lay	lie	VBD
12350	862	13	it	-PRON-	PRP
12350	862	14	in	in	IN
12350	862	15	the	the	DT
12350	862	16	baking	baking	NN
12350	862	17	-	-	HYPH
12350	862	18	pan	pan	NN
12350	862	19	with	with	IN
12350	862	20	a	a	DT
12350	862	21	small	small	JJ
12350	862	22	cup	cup	NN
12350	862	23	of	of	IN
12350	862	24	water	water	NN
12350	862	25	,	,	,
12350	862	26	and	and	CC
12350	862	27	strew	strew	VBD
12350	862	28	flakes	flake	NNS
12350	862	29	of	of	IN
12350	862	30	butter	butter	NN
12350	862	31	on	on	IN
12350	862	32	top	top	NN
12350	862	33	,	,	,
12350	862	34	also	also	RB
12350	862	35	salt	salt	NN
12350	862	36	,	,	,
12350	862	37	pepper	pepper	NN
12350	862	38	and	and	CC
12350	862	39	a	a	DT
12350	862	40	little	little	JJ
12350	862	41	chopped	chop	VBN
12350	862	42	parsley	parsley	NN
12350	862	43	.	.	.
12350	863	1	Bake	bake	VB
12350	863	2	about	about	RB
12350	863	3	one	one	CD
12350	863	4	hour	hour	NN
12350	863	5	,	,	,
12350	863	6	basting	baste	VBG
12350	863	7	often	often	RB
12350	863	8	until	until	IN
12350	863	9	brown	brown	JJ
12350	863	10	.	.	.
12350	864	1	Serve	serve	VB
12350	864	2	on	on	IN
12350	864	3	a	a	DT
12350	864	4	heated	heated	JJ
12350	864	5	platter	platter	NN
12350	864	6	;	;	:
12350	864	7	garnish	garnish	VB
12350	864	8	with	with	IN
12350	864	9	parsley	parsley	NN
12350	864	10	and	and	CC
12350	864	11	lemon	lemon	NNP
12350	864	12	and	and	CC
12350	864	13	make	make	VB
12350	864	14	a	a	DT
12350	864	15	sauce	sauce	NN
12350	864	16	by	by	IN
12350	864	17	adding	add	VBG
12350	864	18	a	a	DT
12350	864	19	glass	glass	NN
12350	864	20	of	of	IN
12350	864	21	sherry	sherry	NN
12350	864	22	,	,	,
12350	864	23	a	a	DT
12350	864	24	little	little	JJ
12350	864	25	catsup	catsup	NN
12350	864	26	and	and	CC
12350	864	27	thicken	thicken	NN
12350	864	28	with	with	IN
12350	864	29	a	a	DT
12350	864	30	teaspoon	teaspoon	NN
12350	864	31	of	of	IN
12350	864	32	flour	flour	NN
12350	864	33	,	,	,
12350	864	34	adding	add	VBG
12350	864	35	this	this	DT
12350	864	36	to	to	TO
12350	864	37	fish	fish	VB
12350	864	38	gravy	gravy	NN
12350	864	39	.	.	.
12350	865	1	Serve	serve	VB
12350	865	2	potatoes	potato	NNS
12350	865	3	with	with	IN
12350	865	4	fish	fish	NN
12350	865	5	,	,	,
12350	865	6	boiled	boil	VBN
12350	865	7	in	in	IN
12350	865	8	the	the	DT
12350	865	9	usual	usual	JJ
12350	865	10	way	way	NN
12350	865	11	,	,	,
12350	865	12	making	make	VBG
12350	865	13	a	a	DT
12350	865	14	sauce	sauce	NN
12350	865	15	of	of	IN
12350	865	16	two	two	CD
12350	865	17	tablespoons	tablespoon	NNS
12350	865	18	of	of	IN
12350	865	19	butter	butter	NN
12350	865	20	.	.	.
12350	866	1	Add	add	VB
12350	866	2	a	a	DT
12350	866	3	bunch	bunch	NN
12350	866	4	of	of	IN
12350	866	5	parsley	parsley	NN
12350	866	6	chopped	chop	VBD
12350	866	7	very	very	RB
12350	866	8	fine	fine	JJ
12350	866	9	,	,	,
12350	866	10	salt	salt	NN
12350	866	11	and	and	CC
12350	866	12	pepper	pepper	NN
12350	866	13	to	to	TO
12350	866	14	taste	taste	NN
12350	866	15	,	,	,
12350	866	16	a	a	DT
12350	866	17	small	small	JJ
12350	866	18	cup	cup	NN
12350	866	19	of	of	IN
12350	866	20	sweet	sweet	JJ
12350	866	21	cream	cream	NN
12350	866	22	thickened	thicken	VBD
12350	866	23	with	with	IN
12350	866	24	a	a	DT
12350	866	25	tablespoon	tablespoon	NN
12350	866	26	of	of	IN
12350	866	27	flour	flour	NN
12350	866	28	.	.	.
12350	867	1	Pour	pour	VB
12350	867	2	over	over	IN
12350	867	3	potatoes	potato	NNS
12350	867	4	.	.	.
12350	868	1	BAKED	baked	JJ
12350	868	2	FLOUNDERS	flounder	NNS
12350	868	3	Clean	clean	JJ
12350	868	4	,	,	,
12350	868	5	wipe	wipe	NN
12350	868	6	dry	dry	JJ
12350	868	7	,	,	,
12350	868	8	add	add	VB
12350	868	9	salt	salt	NN
12350	868	10	and	and	CC
12350	868	11	pepper	pepper	NN
12350	868	12	and	and	CC
12350	868	13	lay	lie	VBD
12350	868	14	them	-PRON-	PRP
12350	868	15	in	in	IN
12350	868	16	a	a	DT
12350	868	17	pan	pan	NN
12350	868	18	;	;	:
12350	868	19	put	put	NN
12350	868	20	flakes	flake	NNS
12350	868	21	of	of	IN
12350	868	22	butter	butter	NN
12350	868	23	on	on	IN
12350	868	24	top	top	NN
12350	868	25	,	,	,
12350	868	26	an	an	DT
12350	868	27	onion	onion	NN
12350	868	28	cut	cut	VBD
12350	868	29	up	up	RP
12350	868	30	,	,	,
12350	868	31	some	some	DT
12350	868	32	minced	mince	VBN
12350	868	33	celery	celery	NN
12350	868	34	and	and	CC
12350	868	35	a	a	DT
12350	868	36	few	few	JJ
12350	868	37	bread	bread	NN
12350	868	38	crumbs	crumb	NNS
12350	868	39	.	.	.
12350	869	1	A	a	DT
12350	869	2	cup	cup	NN
12350	869	3	of	of	IN
12350	869	4	hot	hot	JJ
12350	869	5	water	water	NN
12350	869	6	put	put	VBN
12350	869	7	into	into	IN
12350	869	8	the	the	DT
12350	869	9	pan	pan	NN
12350	869	10	will	will	MD
12350	869	11	prevent	prevent	VB
12350	869	12	burning	burning	NN
12350	869	13	.	.	.
12350	870	1	Baste	Baste	NNP
12350	870	2	often	often	RB
12350	870	3	;	;	:
12350	870	4	bake	bake	VB
12350	870	5	until	until	IN
12350	870	6	brown	brown	NNP
12350	870	7	.	.	.
12350	871	1	BAKED	BAKED	NNP
12350	871	2	BASS	BASS	NNP
12350	871	3	À	À	NNP
12350	871	4	LA	LA	NNP
12350	871	5	WELLINGTON	WELLINGTON	NNP
12350	871	6	Remove	remove	VBP
12350	871	7	the	the	DT
12350	871	8	scales	scale	NNS
12350	871	9	and	and	CC
12350	871	10	clean	clean	JJ
12350	871	11	.	.	.
12350	872	1	Do	do	VB
12350	872	2	not	not	RB
12350	872	3	remove	remove	VB
12350	872	4	the	the	DT
12350	872	5	head	head	NN
12350	872	6	,	,	,
12350	872	7	tail	tail	NN
12350	872	8	,	,	,
12350	872	9	or	or	CC
12350	872	10	fins	fin	NNS
12350	872	11	.	.	.
12350	873	1	Put	put	VB
12350	873	2	into	into	IN
12350	873	3	a	a	DT
12350	873	4	double	double	JJ
12350	873	5	boiler	boiler	NN
12350	873	6	one	one	CD
12350	873	7	tablespoon	tablespoon	NN
12350	873	8	of	of	IN
12350	873	9	butter	butter	NN
12350	873	10	,	,	,
12350	873	11	two	two	CD
12350	873	12	cups	cup	NNS
12350	873	13	of	of	IN
12350	873	14	stale	stale	JJ
12350	873	15	bread	bread	NN
12350	873	16	crumbs	crumb	NNS
12350	873	17	,	,	,
12350	873	18	one	one	CD
12350	873	19	tablespoon	tablespoon	NN
12350	873	20	of	of	IN
12350	873	21	chopped	chop	VBN
12350	873	22	onion	onion	NN
12350	873	23	,	,	,
12350	873	24	one	one	CD
12350	873	25	teaspoon	teaspoon	NN
12350	873	26	of	of	IN
12350	873	27	chopped	chop	VBN
12350	873	28	parsley	parsley	NN
12350	873	29	,	,	,
12350	873	30	two	two	CD
12350	873	31	teaspoons	teaspoon	NNS
12350	873	32	of	of	IN
12350	873	33	chopped	chop	VBN
12350	873	34	capers	caper	NNS
12350	873	35	,	,	,
12350	873	36	one	one	CD
12350	873	37	-	-	HYPH
12350	873	38	fourth	fourth	NN
12350	873	39	cup	cup	NN
12350	873	40	of	of	IN
12350	873	41	sherry	sherry	NNP
12350	873	42	.	.	.
12350	874	1	Heat	heat	VB
12350	874	2	all	all	PDT
12350	874	3	the	the	DT
12350	874	4	above	above	JJ
12350	874	5	ingredients	ingredient	NNS
12350	874	6	,	,	,
12350	874	7	season	season	NN
12350	874	8	with	with	IN
12350	874	9	paprika	paprika	NNS
12350	874	10	and	and	CC
12350	874	11	salt	salt	NN
12350	874	12	,	,	,
12350	874	13	and	and	CC
12350	874	14	stuff	stuff	VB
12350	874	15	the	the	DT
12350	874	16	bass	bass	NN
12350	874	17	with	with	IN
12350	874	18	the	the	DT
12350	874	19	mixture	mixture	NN
12350	874	20	.	.	.
12350	875	1	Sew	sew	VB
12350	875	2	up	up	IN
12350	875	3	the	the	DT
12350	875	4	fish	fish	NN
12350	875	5	,	,	,
12350	875	6	put	put	VBN
12350	875	7	into	into	IN
12350	875	8	a	a	DT
12350	875	9	hot	hot	JJ
12350	875	10	oven	oven	NN
12350	875	11	,	,	,
12350	875	12	bake	bake	VB
12350	875	13	and	and	CC
12350	875	14	baste	baste	NNP
12350	875	15	with	with	IN
12350	875	16	sherry	sherry	NNP
12350	875	17	wine	wine	NN
12350	875	18	and	and	CC
12350	875	19	butter	butter	NN
12350	875	20	.	.	.
12350	876	1	A	a	DT
12350	876	2	fish	fish	NN
12350	876	3	weighing	weigh	VBG
12350	876	4	four	four	CD
12350	876	5	or	or	CC
12350	876	6	five	five	CD
12350	876	7	pounds	pound	NNS
12350	876	8	is	be	VBZ
12350	876	9	required	require	VBN
12350	876	10	for	for	IN
12350	876	11	the	the	DT
12350	876	12	above	above	JJ
12350	876	13	recipe	recipe	NN
12350	876	14	.	.	.
12350	877	1	BAKED	baked	JJ
12350	877	2	FISH	FISH	NNS
12350	877	3	--	--	:
12350	877	4	TURKISH	turkish	JJ
12350	877	5	STYLE	style	NN
12350	877	6	Take	take	VBP
12350	877	7	perch	perch	NN
12350	877	8	and	and	CC
12350	877	9	stuff	stuff	NN
12350	877	10	with	with	IN
12350	877	11	steamed	steamed	JJ
12350	877	12	onion	onion	NN
12350	877	13	to	to	TO
12350	877	14	which	which	WDT
12350	877	15	has	have	VBZ
12350	877	16	been	be	VBN
12350	877	17	added	add	VBN
12350	877	18	one	one	CD
12350	877	19	well	well	RB
12350	877	20	-	-	HYPH
12350	877	21	beaten	beat	VBN
12350	877	22	egg	egg	NN
12350	877	23	,	,	,
12350	877	24	two	two	CD
12350	877	25	tomatoes	tomato	NNS
12350	877	26	cut	cut	VBD
12350	877	27	up	up	RP
12350	877	28	in	in	IN
12350	877	29	small	small	JJ
12350	877	30	pieces	piece	NNS
12350	877	31	,	,	,
12350	877	32	some	some	DT
12350	877	33	bread	bread	NN
12350	877	34	crumbs	crumb	VBZ
12350	877	35	,	,	,
12350	877	36	chopped	chop	VBD
12350	877	37	parsley	parsley	NN
12350	877	38	or	or	CC
12350	877	39	celery	celery	NN
12350	877	40	,	,	,
12350	877	41	salt	salt	NN
12350	877	42	and	and	CC
12350	877	43	pepper	pepper	NN
12350	877	44	to	to	IN
12350	877	45	taste	taste	NN
12350	877	46	.	.	.
12350	878	1	Bake	bake	VB
12350	878	2	until	until	IN
12350	878	3	the	the	DT
12350	878	4	fish	fish	NN
12350	878	5	is	be	VBZ
12350	878	6	nicely	nicely	RB
12350	878	7	browned	brown	VBN
12350	878	8	.	.	.
12350	879	1	SAUCE	SAUCE	NNP
12350	879	2	AGRISTOGA	AGRISTOGA	NNP
12350	879	3	Fry	Fry	NNP
12350	879	4	any	any	DT
12350	879	5	fish	fish	NN
12350	879	6	in	in	IN
12350	879	7	oil	oil	NN
12350	879	8	,	,	,
12350	879	9	and	and	CC
12350	879	10	serve	serve	VB
12350	879	11	the	the	DT
12350	879	12	following:--	following:--	``
12350	879	13	Beat	beat	VB
12350	879	14	very	very	RB
12350	879	15	well	well	RB
12350	879	16	two	two	CD
12350	879	17	whole	whole	JJ
12350	879	18	eggs	egg	NNS
12350	879	19	,	,	,
12350	879	20	add	add	VB
12350	879	21	two	two	CD
12350	879	22	tablespoons	tablespoon	NNS
12350	879	23	of	of	IN
12350	879	24	flour	flour	NN
12350	879	25	diluted	dilute	VBN
12350	879	26	with	with	IN
12350	879	27	cold	cold	JJ
12350	879	28	water	water	NN
12350	879	29	,	,	,
12350	879	30	add	add	VB
12350	879	31	gradually	gradually	RB
12350	879	32	the	the	DT
12350	879	33	juice	juice	NN
12350	879	34	of	of	IN
12350	879	35	one	one	CD
12350	879	36	lemon	lemon	NN
12350	879	37	.	.	.
12350	880	1	ZUEMIMO	ZUEMIMO	NNP
12350	880	2	SAUCE	SAUCE	NNP
12350	880	3	Heat	Heat	NNP
12350	880	4	one	one	CD
12350	880	5	teaspoon	teaspoon	NN
12350	880	6	of	of	IN
12350	880	7	oil	oil	NN
12350	880	8	,	,	,
12350	880	9	add	add	VB
12350	880	10	one	one	CD
12350	880	11	tablespoon	tablespoon	NN
12350	880	12	of	of	IN
12350	880	13	flour	flour	NN
12350	880	14	,	,	,
12350	880	15	add	add	VB
12350	880	16	slowly	slowly	RB
12350	880	17	one	one	CD
12350	880	18	-	-	HYPH
12350	880	19	half	half	NN
12350	880	20	cup	cup	NN
12350	880	21	of	of	IN
12350	880	22	vinegar	vinegar	NN
12350	880	23	diluted	dilute	VBN
12350	880	24	with	with	IN
12350	880	25	water	water	NN
12350	880	26	;	;	:
12350	880	27	season	season	NN
12350	880	28	with	with	IN
12350	880	29	salt	salt	NN
12350	880	30	and	and	CC
12350	880	31	sugar	sugar	NN
12350	880	32	.	.	.
12350	881	1	If	if	IN
12350	881	2	no	no	DT
12350	881	3	other	other	JJ
12350	881	4	fish	fish	NN
12350	881	5	can	can	MD
12350	881	6	be	be	VB
12350	881	7	procured	procure	VBN
12350	881	8	,	,	,
12350	881	9	salt	salt	NN
12350	881	10	herring	herring	NN
12350	881	11	may	may	MD
12350	881	12	be	be	VB
12350	881	13	used	use	VBN
12350	881	14	.	.	.
12350	882	1	SHAD	SHAD	NNP
12350	882	2	ROE	ROE	NNP
12350	882	3	Parboil	Parboil	NNP
12350	882	4	the	the	DT
12350	882	5	roe	roe	NN
12350	882	6	in	in	IN
12350	882	7	salted	salt	VBN
12350	882	8	water	water	NN
12350	882	9	ten	ten	CD
12350	882	10	minutes	minute	NNS
12350	882	11	.	.	.
12350	883	1	Drain	drain	NN
12350	883	2	;	;	:
12350	883	3	season	season	NN
12350	883	4	with	with	IN
12350	883	5	salt	salt	NN
12350	883	6	,	,	,
12350	883	7	pepper	pepper	NN
12350	883	8	and	and	CC
12350	883	9	melted	melted	JJ
12350	883	10	butter	butter	NN
12350	883	11	;	;	:
12350	883	12	form	form	NN
12350	883	13	into	into	IN
12350	883	14	balls	ball	NNS
12350	883	15	,	,	,
12350	883	16	roll	roll	NN
12350	883	17	in	in	IN
12350	883	18	beaten	beat	VBN
12350	883	19	egg	egg	NN
12350	883	20	and	and	CC
12350	883	21	cracker	cracker	NN
12350	883	22	crumbs	crumb	NNS
12350	883	23	and	and	CC
12350	883	24	fry	fry	NN
12350	883	25	in	in	IN
12350	883	26	hot	hot	JJ
12350	883	27	oil	oil	NN
12350	883	28	or	or	CC
12350	883	29	any	any	DT
12350	883	30	butter	butter	NN
12350	883	31	substitute	substitute	NN
12350	883	32	.	.	.
12350	884	1	The	the	DT
12350	884	2	roe	roe	NN
12350	884	3	can	can	MD
12350	884	4	be	be	VB
12350	884	5	baked	bake	VBN
12350	884	6	and	and	CC
12350	884	7	served	serve	VBN
12350	884	8	with	with	IN
12350	884	9	tomato	tomato	NNP
12350	884	10	sauce	sauce	NN
12350	884	11	.	.	.
12350	885	1	BAKED	BAKED	NNP
12350	885	2	SHAD	shad	JJ
12350	885	3	Clean	clean	JJ
12350	885	4	and	and	CC
12350	885	5	split	split	VBD
12350	885	6	a	a	DT
12350	885	7	three	three	CD
12350	885	8	-	-	HYPH
12350	885	9	pound	pound	NN
12350	885	10	shad	shad	NN
12350	885	11	.	.	.
12350	886	1	Place	place	NN
12350	886	2	in	in	IN
12350	886	3	a	a	DT
12350	886	4	buttered	butter	VBN
12350	886	5	dripping	drip	VBG
12350	886	6	pan	pan	NN
12350	886	7	.	.	.
12350	887	1	Sprinkle	sprinkle	VB
12350	887	2	with	with	IN
12350	887	3	salt	salt	NN
12350	887	4	and	and	CC
12350	887	5	pepper	pepper	NN
12350	887	6	,	,	,
12350	887	7	brush	brush	NN
12350	887	8	with	with	IN
12350	887	9	melted	melted	JJ
12350	887	10	butter	butter	NN
12350	887	11	and	and	CC
12350	887	12	bake	bake	NN
12350	887	13	in	in	RP
12350	887	14	a	a	DT
12350	887	15	hot	hot	JJ
12350	887	16	oven	oven	JJ
12350	887	17	thirty	thirty	CD
12350	887	18	minutes	minute	NNS
12350	887	19	.	.	.
12350	888	1	SCALLOPED	SCALLOPED	NNP
12350	888	2	FISH	FISH	NNS
12350	888	3	ROE	roe	RB
12350	888	4	Boil	Boil	NNP
12350	888	5	three	three	CD
12350	888	6	large	large	JJ
12350	888	7	roes	roe	NNS
12350	888	8	in	in	IN
12350	888	9	water	water	NN
12350	888	10	with	with	IN
12350	888	11	a	a	DT
12350	888	12	little	little	JJ
12350	888	13	vinegar	vinegar	NN
12350	888	14	for	for	IN
12350	888	15	ten	ten	CD
12350	888	16	minutes	minute	NNS
12350	888	17	.	.	.
12350	889	1	Plunge	plunge	VB
12350	889	2	into	into	IN
12350	889	3	cold	cold	JJ
12350	889	4	water	water	NN
12350	889	5	;	;	:
12350	889	6	wipe	wipe	VB
12350	889	7	the	the	DT
12350	889	8	roe	roe	NNP
12350	889	9	dry	dry	NNP
12350	889	10	.	.	.
12350	890	1	Mash	mash	VB
12350	890	2	the	the	DT
12350	890	3	yolks	yolk	NNS
12350	890	4	of	of	IN
12350	890	5	three	three	CD
12350	890	6	hard	hard	RB
12350	890	7	-	-	HYPH
12350	890	8	boiled	boil	VBN
12350	890	9	eggs	egg	NNS
12350	890	10	into	into	IN
12350	890	11	a	a	DT
12350	890	12	cup	cup	NN
12350	890	13	of	of	IN
12350	890	14	melted	melted	JJ
12350	890	15	butter	butter	NN
12350	890	16	,	,	,
12350	890	17	teaspoon	teaspoon	NN
12350	890	18	of	of	IN
12350	890	19	anchovy	anchovy	NNP
12350	890	20	paste	paste	NN
12350	890	21	,	,	,
12350	890	22	tablespoon	tablespoon	NN
12350	890	23	of	of	IN
12350	890	24	chopped	chop	VBN
12350	890	25	parsley	parsley	NN
12350	890	26	,	,	,
12350	890	27	juice	juice	NN
12350	890	28	of	of	IN
12350	890	29	half	half	PDT
12350	890	30	a	a	DT
12350	890	31	lemon	lemon	NN
12350	890	32	,	,	,
12350	890	33	salt	salt	NN
12350	890	34	and	and	CC
12350	890	35	pepper	pepper	NN
12350	890	36	to	to	IN
12350	890	37	taste	taste	NN
12350	890	38	.	.	.
12350	891	1	Add	add	VB
12350	891	2	a	a	DT
12350	891	3	cup	cup	NN
12350	891	4	of	of	IN
12350	891	5	bread	bread	NN
12350	891	6	crumbs	crumb	NNS
12350	891	7	and	and	CC
12350	891	8	then	then	RB
12350	891	9	mix	mix	VB
12350	891	10	in	in	RB
12350	891	11	lightly	lightly	RB
12350	891	12	the	the	DT
12350	891	13	roe	roe	NN
12350	891	14	that	that	WDT
12350	891	15	has	have	VBZ
12350	891	16	been	be	VBN
12350	891	17	broken	break	VBN
12350	891	18	into	into	IN
12350	891	19	pieces	piece	NNS
12350	891	20	.	.	.
12350	892	1	Put	put	VB
12350	892	2	all	all	DT
12350	892	3	in	in	IN
12350	892	4	baking	baking	NN
12350	892	5	dish	dish	NN
12350	892	6	,	,	,
12350	892	7	cover	cover	VB
12350	892	8	with	with	IN
12350	892	9	bread	bread	NN
12350	892	10	crumbs	crumb	NNS
12350	892	11	and	and	CC
12350	892	12	flakes	flake	NNS
12350	892	13	of	of	IN
12350	892	14	butter	butter	NN
12350	892	15	,	,	,
12350	892	16	and	and	CC
12350	892	17	brown	brown	NNP
12350	892	18	in	in	IN
12350	892	19	oven	oven	NNP
12350	892	20	.	.	.
12350	893	1	BAKED	BAKED	NNP
12350	893	2	MACKEREL	MACKEREL	NNP
12350	893	3	Split	split	NN
12350	893	4	fish	fish	NN
12350	893	5	,	,	,
12350	893	6	clean	clean	JJ
12350	893	7	,	,	,
12350	893	8	and	and	CC
12350	893	9	remove	remove	VB
12350	893	10	head	head	NN
12350	893	11	and	and	CC
12350	893	12	tail	tail	NN
12350	893	13	.	.	.
12350	894	1	Put	put	VB
12350	894	2	in	in	RP
12350	894	3	buttered	butter	VBN
12350	894	4	pan	pan	NN
12350	894	5	,	,	,
12350	894	6	sprinkle	sprinkle	VB
12350	894	7	with	with	IN
12350	894	8	salt	salt	NN
12350	894	9	and	and	CC
12350	894	10	pepper	pepper	NN
12350	894	11	and	and	CC
12350	894	12	dot	dot	NN
12350	894	13	over	over	RP
12350	894	14	with	with	IN
12350	894	15	butter	butter	NN
12350	894	16	(	(	-LRB-
12350	894	17	allowing	allow	VBG
12350	894	18	one	one	CD
12350	894	19	tablespoon	tablespoon	NN
12350	894	20	to	to	IN
12350	894	21	a	a	DT
12350	894	22	medium	medium	JJ
12350	894	23	-	-	HYPH
12350	894	24	sized	sized	JJ
12350	894	25	fish	fish	NN
12350	894	26	)	)	-RRB-
12350	894	27	,	,	,
12350	894	28	pour	pour	VBP
12350	894	29	over	over	IN
12350	894	30	two	two	CD
12350	894	31	-	-	HYPH
12350	894	32	thirds	third	NNS
12350	894	33	of	of	IN
12350	894	34	a	a	DT
12350	894	35	cup	cup	NN
12350	894	36	of	of	IN
12350	894	37	milk	milk	NN
12350	894	38	.	.	.
12350	895	1	Bake	bake	VB
12350	895	2	twenty	twenty	CD
12350	895	3	-	-	HYPH
12350	895	4	five	five	CD
12350	895	5	minutes	minute	NNS
12350	895	6	in	in	IN
12350	895	7	a	a	DT
12350	895	8	hot	hot	JJ
12350	895	9	oven	oven	NN
12350	895	10	.	.	.
12350	896	1	STUFFED	stuffed	NN
12350	896	2	HERRING	HERRING	NNP
12350	896	3	Make	make	VB
12350	896	4	a	a	DT
12350	896	5	dressing	dressing	NN
12350	896	6	of	of	IN
12350	896	7	two	two	CD
12350	896	8	tablespoons	tablespoon	NNS
12350	896	9	of	of	IN
12350	896	10	bread	bread	NN
12350	896	11	crumbs	crumb	NNS
12350	896	12	,	,	,
12350	896	13	one	one	CD
12350	896	14	tablespoon	tablespoon	NN
12350	896	15	of	of	IN
12350	896	16	chopped	chop	VBN
12350	896	17	parsley	parsley	NN
12350	896	18	,	,	,
12350	896	19	two	two	CD
12350	896	20	tablespoons	tablespoon	NNS
12350	896	21	of	of	IN
12350	896	22	butter	butter	NN
12350	896	23	,	,	,
12350	896	24	juice	juice	NN
12350	896	25	of	of	IN
12350	896	26	one	one	CD
12350	896	27	-	-	HYPH
12350	896	28	half	half	NN
12350	896	29	lemon	lemon	NN
12350	896	30	,	,	,
12350	896	31	and	and	CC
12350	896	32	pepper	pepper	NN
12350	896	33	and	and	CC
12350	896	34	salt	salt	NN
12350	896	35	to	to	IN
12350	896	36	taste	taste	NN
12350	896	37	.	.	.
12350	897	1	Add	add	VB
12350	897	2	enough	enough	JJ
12350	897	3	hot	hot	JJ
12350	897	4	water	water	NN
12350	897	5	to	to	TO
12350	897	6	make	make	VB
12350	897	7	soft	soft	JJ
12350	897	8	.	.	.
12350	898	1	Fill	fill	VB
12350	898	2	the	the	DT
12350	898	3	herrings	herring	NNS
12350	898	4	,	,	,
12350	898	5	roll	roll	VB
12350	898	6	up	up	RP
12350	898	7	,	,	,
12350	898	8	tie	tie	VB
12350	898	9	in	in	IN
12350	898	10	shape	shape	NN
12350	898	11	.	.	.
12350	899	1	Cover	cover	VB
12350	899	2	with	with	IN
12350	899	3	greased	greased	JJ
12350	899	4	paper	paper	NN
12350	899	5	and	and	CC
12350	899	6	bake	bake	VBP
12350	899	7	ten	ten	CD
12350	899	8	to	to	IN
12350	899	9	fifteen	fifteen	CD
12350	899	10	minutes	minute	NNS
12350	899	11	.	.	.
12350	900	1	FISH	FISH	NNS
12350	900	2	WITH	with	IN
12350	900	3	GARLIC	garlic	NN
12350	900	4	Clean	clean	JJ
12350	900	5	,	,	,
12350	900	6	salt	salt	NN
12350	900	7	fish	fish	NN
12350	900	8	one	one	CD
12350	900	9	half	half	NN
12350	900	10	hour	hour	NN
12350	900	11	,	,	,
12350	900	12	wash	wash	NN
12350	900	13	and	and	CC
12350	900	14	dry	dry	JJ
12350	900	15	with	with	IN
12350	900	16	a	a	DT
12350	900	17	clean	clean	JJ
12350	900	18	cloth	cloth	NN
12350	900	19	;	;	:
12350	900	20	cut	cut	VB
12350	900	21	garlic	garlic	JJ
12350	900	22	very	very	RB
12350	900	23	thin	thin	JJ
12350	900	24	,	,	,
12350	900	25	rub	rub	VBP
12350	900	26	over	over	RP
12350	900	27	fish	fish	NN
12350	900	28	;	;	:
12350	900	29	place	place	NN
12350	900	30	in	in	IN
12350	900	31	oven	oven	NNP
12350	900	32	to	to	TO
12350	900	33	bake	bake	VB
12350	900	34	;	;	:
12350	900	35	bake	bake	VB
12350	900	36	until	until	IN
12350	900	37	odor	odor	NN
12350	900	38	of	of	IN
12350	900	39	garlic	garlic	NN
12350	900	40	has	have	VBZ
12350	900	41	disappeared	disappear	VBN
12350	900	42	;	;	:
12350	900	43	then	then	RB
12350	900	44	let	let	VB
12350	900	45	fish	fish	NN
12350	900	46	cool	cool	JJ
12350	900	47	.	.	.
12350	901	1	BAKED	baked	JJ
12350	901	2	CHOPPED	CHOPPED	NNP
12350	901	3	HERRING	HERRING	NNP
12350	901	4	Soak	Soak	NNP
12350	901	5	herring	herre	VBG
12350	901	6	one	one	CD
12350	901	7	hour	hour	NN
12350	901	8	in	in	IN
12350	901	9	water	water	NN
12350	901	10	and	and	CC
12350	901	11	then	then	RB
12350	901	12	one	one	CD
12350	901	13	and	and	CC
12350	901	14	a	a	DT
12350	901	15	half	half	NN
12350	901	16	in	in	IN
12350	901	17	sweet	sweet	JJ
12350	901	18	milk	milk	NN
12350	901	19	,	,	,
12350	901	20	skin	skin	NN
12350	901	21	,	,	,
12350	901	22	bone	bone	NN
12350	901	23	and	and	CC
12350	901	24	chop	chop	NN
12350	901	25	;	;	:
12350	901	26	cut	cut	VBD
12350	901	27	up	up	RP
12350	901	28	a	a	DT
12350	901	29	medium	medium	JJ
12350	901	30	-	-	HYPH
12350	901	31	sized	sized	JJ
12350	901	32	onion	onion	NN
12350	901	33	,	,	,
12350	901	34	fry	fry	NN
12350	901	35	in	in	IN
12350	901	36	butter	butter	NN
12350	901	37	until	until	IN
12350	901	38	golden	golden	NNP
12350	901	39	brown	brown	NNP
12350	901	40	,	,	,
12350	901	41	add	add	VBP
12350	901	42	a	a	DT
12350	901	43	cup	cup	NN
12350	901	44	of	of	IN
12350	901	45	cream	cream	NN
12350	901	46	,	,	,
12350	901	47	two	two	CD
12350	901	48	egg	egg	NN
12350	901	49	yolks	yolk	NNS
12350	901	50	and	and	CC
12350	901	51	one	one	CD
12350	901	52	-	-	HYPH
12350	901	53	fourth	fourth	NN
12350	901	54	cup	cup	NN
12350	901	55	of	of	IN
12350	901	56	white	white	JJ
12350	901	57	bread	bread	NN
12350	901	58	crumbs	crumb	NNS
12350	901	59	,	,	,
12350	901	60	then	then	RB
12350	901	61	put	put	VB
12350	901	62	in	in	RP
12350	901	63	a	a	DT
12350	901	64	little	little	RB
12350	901	65	more	more	JJR
12350	901	66	cream	cream	NN
12350	901	67	.	.	.
12350	902	1	Butter	butter	NN
12350	902	2	pan	pan	NN
12350	902	3	,	,	,
12350	902	4	sprinkle	sprinkle	VBP
12350	902	5	with	with	IN
12350	902	6	crumbs	crumb	NNS
12350	902	7	or	or	CC
12350	902	8	cracker	cracker	NN
12350	902	9	dust	dust	NN
12350	902	10	,	,	,
12350	902	11	then	then	RB
12350	902	12	put	put	VBD
12350	902	13	in	in	RP
12350	902	14	herring	herring	NN
12350	902	15	,	,	,
12350	902	16	pepper	pepper	NN
12350	902	17	slightly	slightly	RB
12350	902	18	.	.	.
12350	903	1	Bake	bake	VB
12350	903	2	in	in	IN
12350	903	3	moderate	moderate	JJ
12350	903	4	oven	oven	JJ
12350	903	5	three	three	CD
12350	903	6	-	-	HYPH
12350	903	7	quarters	quarter	NNS
12350	903	8	of	of	IN
12350	903	9	an	an	DT
12350	903	10	hour	hour	NN
12350	903	11	.	.	.
12350	904	1	MARINIRTE	MARINIRTE	NNP
12350	904	2	(	(	-LRB-
12350	904	3	PICKLED	pickled	NN
12350	904	4	)	)	-RRB-
12350	904	5	HERRING	HERRING	NNP
12350	904	6	Take	take	VB
12350	904	7	new	new	JJ
12350	904	8	Holland	Holland	NNP
12350	904	9	herring	herre	VBG
12350	904	10	,	,	,
12350	904	11	remove	remove	VB
12350	904	12	the	the	DT
12350	904	13	heads	head	NNS
12350	904	14	and	and	CC
12350	904	15	scales	scale	NNS
12350	904	16	,	,	,
12350	904	17	wash	wash	VB
12350	904	18	well	well	RB
12350	904	19	,	,	,
12350	904	20	open	open	VB
12350	904	21	them	-PRON-	PRP
12350	904	22	and	and	CC
12350	904	23	take	take	VB
12350	904	24	out	out	RP
12350	904	25	the	the	DT
12350	904	26	milch	milch	NN
12350	904	27	and	and	CC
12350	904	28	lay	lie	VBD
12350	904	29	the	the	DT
12350	904	30	herring	herring	NN
12350	904	31	and	and	CC
12350	904	32	milch	milch	JJ
12350	904	33	in	in	IN
12350	904	34	milk	milk	NN
12350	904	35	or	or	CC
12350	904	36	water	water	NN
12350	904	37	over	over	IN
12350	904	38	night	night	NN
12350	904	39	.	.	.
12350	905	1	Next	next	JJ
12350	905	2	day	day	NN
12350	905	3	lay	lie	VBD
12350	905	4	the	the	DT
12350	905	5	herring	herring	NN
12350	905	6	in	in	IN
12350	905	7	a	a	DT
12350	905	8	stone	stone	NN
12350	905	9	jar	jar	NN
12350	905	10	with	with	IN
12350	905	11	alternate	alternate	JJ
12350	905	12	layers	layer	NNS
12350	905	13	of	of	IN
12350	905	14	onions	onion	NNS
12350	905	15	cut	cut	VBD
12350	905	16	up	up	RP
12350	905	17	,	,	,
12350	905	18	also	also	RB
12350	905	19	lemon	lemon	NN
12350	905	20	cut	cut	NN
12350	905	21	in	in	IN
12350	905	22	slices	slice	NNS
12350	905	23	,	,	,
12350	905	24	a	a	DT
12350	905	25	few	few	JJ
12350	905	26	cloves	clove	NNS
12350	905	27	,	,	,
12350	905	28	whole	whole	JJ
12350	905	29	peppers	pepper	NNS
12350	905	30	and	and	CC
12350	905	31	a	a	DT
12350	905	32	few	few	JJ
12350	905	33	bay	bay	NN
12350	905	34	leaves	leave	NNS
12350	905	35	,	,	,
12350	905	36	some	some	DT
12350	905	37	capers	caper	NNS
12350	905	38	and	and	CC
12350	905	39	whole	whole	JJ
12350	905	40	mustard	mustard	NN
12350	905	41	seed	seed	NN
12350	905	42	.	.	.
12350	906	1	Take	take	VB
12350	906	2	the	the	DT
12350	906	3	milch	milch	NN
12350	906	4	and	and	CC
12350	906	5	rub	rub	VB
12350	906	6	it	-PRON-	PRP
12350	906	7	through	through	IN
12350	906	8	a	a	DT
12350	906	9	hair	hair	NN
12350	906	10	sieve	sieve	NN
12350	906	11	,	,	,
12350	906	12	the	the	DT
12350	906	13	more	more	JJR
12350	906	14	of	of	IN
12350	906	15	them	-PRON-	PRP
12350	906	16	you	-PRON-	PRP
12350	906	17	have	have	VBP
12350	906	18	the	the	DT
12350	906	19	better	well	JJR
12350	906	20	for	for	IN
12350	906	21	the	the	DT
12350	906	22	sauce	sauce	NN
12350	906	23	;	;	:
12350	906	24	stir	stir	VB
12350	906	25	in	in	IN
12350	906	26	a	a	DT
12350	906	27	spoon	spoon	NN
12350	906	28	of	of	IN
12350	906	29	brown	brown	JJ
12350	906	30	sugar	sugar	NN
12350	906	31	and	and	CC
12350	906	32	vinegar	vinegar	NN
12350	906	33	and	and	CC
12350	906	34	pour	pour	VB
12350	906	35	it	-PRON-	PRP
12350	906	36	over	over	IN
12350	906	37	the	the	DT
12350	906	38	herring	herring	NN
12350	906	39	.	.	.
12350	907	1	SALT	SALT	NNS
12350	907	2	HERRING	HERRING	NNP
12350	907	3	Soak	Soak	NNP
12350	907	4	salt	salt	NN
12350	907	5	herring	herre	VBG
12350	907	6	over	over	IN
12350	907	7	night	night	NN
12350	907	8	in	in	IN
12350	907	9	cold	cold	JJ
12350	907	10	water	water	NN
12350	907	11	,	,	,
12350	907	12	that	that	IN
12350	907	13	the	the	DT
12350	907	14	salt	salt	NN
12350	907	15	may	may	MD
12350	907	16	be	be	VB
12350	907	17	drawn	draw	VBN
12350	907	18	out	out	RP
12350	907	19	.	.	.
12350	908	1	Drain	drain	VB
12350	908	2	and	and	CC
12350	908	3	serve	serve	VB
12350	908	4	with	with	IN
12350	908	5	boiled	boil	VBN
12350	908	6	potatoes	potato	NNS
12350	908	7	,	,	,
12350	908	8	or	or	CC
12350	908	9	bone	bone	NN
12350	908	10	and	and	CC
12350	908	11	place	place	NN
12350	908	12	in	in	IN
12350	908	13	kettle	kettle	NN
12350	908	14	of	of	IN
12350	908	15	cold	cold	JJ
12350	908	16	water	water	NN
12350	908	17	,	,	,
12350	908	18	let	let	VB
12350	908	19	come	come	VB
12350	908	20	to	to	IN
12350	908	21	a	a	DT
12350	908	22	boil	boil	NN
12350	908	23	and	and	CC
12350	908	24	let	let	VB
12350	908	25	simmer	simmer	NN
12350	908	26	a	a	DT
12350	908	27	few	few	JJ
12350	908	28	minutes	minute	NNS
12350	908	29	until	until	IN
12350	908	30	tender	tender	NN
12350	908	31	,	,	,
12350	908	32	drain	drain	VB
12350	908	33	and	and	CC
12350	908	34	pour	pour	VB
12350	908	35	melted	melted	JJ
12350	908	36	butter	butter	NN
12350	908	37	over	over	IN
12350	908	38	them	-PRON-	PRP
12350	908	39	and	and	CC
12350	908	40	serve	serve	VB
12350	908	41	hot	hot	JJ
12350	908	42	with	with	IN
12350	908	43	boiled	boil	VBN
12350	908	44	or	or	CC
12350	908	45	fried	fry	VBN
12350	908	46	potatoes	potato	NNS
12350	908	47	.	.	.
12350	909	1	BROILED	broiled	NN
12350	909	2	SALT	SALT	NNP
12350	909	3	MACKEREL	MACKEREL	NNP
12350	909	4	Freshen	Freshen	NNP
12350	909	5	the	the	DT
12350	909	6	fish	fish	NN
12350	909	7	by	by	IN
12350	909	8	soaking	soak	VBG
12350	909	9	it	-PRON-	PRP
12350	909	10	over	over	IN
12350	909	11	night	night	NN
12350	909	12	in	in	IN
12350	909	13	cold	cold	JJ
12350	909	14	water	water	NN
12350	909	15	,	,	,
12350	909	16	with	with	IN
12350	909	17	the	the	DT
12350	909	18	skin	skin	NN
12350	909	19	uppermost	uppermost	VBN
12350	909	20	.	.	.
12350	910	1	Drain	drain	NN
12350	910	2	and	and	CC
12350	910	3	wipe	wipe	NN
12350	910	4	dry	dry	JJ
12350	910	5	,	,	,
12350	910	6	remove	remove	VB
12350	910	7	the	the	DT
12350	910	8	head	head	NN
12350	910	9	and	and	CC
12350	910	10	tail	tail	NN
12350	910	11	;	;	:
12350	910	12	place	place	VB
12350	910	13	it	-PRON-	PRP
12350	910	14	upon	upon	IN
12350	910	15	a	a	DT
12350	910	16	butter	butter	NN
12350	910	17	broiler	broiler	NN
12350	910	18	,	,	,
12350	910	19	and	and	CC
12350	910	20	slowly	slowly	RB
12350	910	21	broil	broil	VB
12350	910	22	to	to	IN
12350	910	23	a	a	DT
12350	910	24	light	light	JJ
12350	910	25	brown	brown	NN
12350	910	26	.	.	.
12350	911	1	Place	place	NN
12350	911	2	upon	upon	IN
12350	911	3	a	a	DT
12350	911	4	hot	hot	JJ
12350	911	5	dish	dish	NN
12350	911	6	,	,	,
12350	911	7	add	add	VB
12350	911	8	pepper	pepper	NN
12350	911	9	,	,	,
12350	911	10	bits	bit	NNS
12350	911	11	of	of	IN
12350	911	12	butter	butter	NN
12350	911	13	,	,	,
12350	911	14	a	a	DT
12350	911	15	sprinkling	sprinkling	NN
12350	911	16	of	of	IN
12350	911	17	parsley	parsley	NN
12350	911	18	and	and	CC
12350	911	19	a	a	DT
12350	911	20	little	little	JJ
12350	911	21	lemon	lemon	NN
12350	911	22	juice	juice	NN
12350	911	23	.	.	.
12350	912	1	BOILED	BOILED	NNP
12350	912	2	SALT	SALT	NNP
12350	912	3	MACKEREL	MACKEREL	NNP
12350	912	4	Soak	Soak	NNP
12350	912	5	mackerel	mackerel	NN
12350	912	6	over	over	IN
12350	912	7	night	night	NN
12350	912	8	in	in	IN
12350	912	9	cold	cold	JJ
12350	912	10	water	water	NN
12350	912	11	,	,	,
12350	912	12	with	with	IN
12350	912	13	the	the	DT
12350	912	14	skin	skin	NN
12350	912	15	side	side	NN
12350	912	16	up	up	RP
12350	912	17	,	,	,
12350	912	18	that	that	IN
12350	912	19	the	the	DT
12350	912	20	salt	salt	NN
12350	912	21	may	may	MD
12350	912	22	be	be	VB
12350	912	23	drawn	draw	VBN
12350	912	24	out	out	RP
12350	912	25	,	,	,
12350	912	26	change	change	VB
12350	912	27	the	the	DT
12350	912	28	water	water	NN
12350	912	29	often	often	RB
12350	912	30	,	,	,
12350	912	31	and	and	CC
12350	912	32	less	less	JJR
12350	912	33	time	time	NN
12350	912	34	is	be	VBZ
12350	912	35	required	require	VBN
12350	912	36	.	.	.
12350	913	1	Drain	drain	NN
12350	913	2	.	.	.
12350	914	1	Place	place	NN
12350	914	2	mackerel	mackerel	NN
12350	914	3	in	in	IN
12350	914	4	shallow	shallow	JJ
12350	914	5	kettle	kettle	NN
12350	914	6	,	,	,
12350	914	7	pour	pour	VB
12350	914	8	water	water	NN
12350	914	9	over	over	RB
12350	914	10	to	to	TO
12350	914	11	cover	cover	VB
12350	914	12	and	and	CC
12350	914	13	boil	boil	VB
12350	914	14	ten	ten	CD
12350	914	15	to	to	IN
12350	914	16	fifteen	fifteen	CD
12350	914	17	minutes	minute	NNS
12350	914	18	or	or	CC
12350	914	19	until	until	IN
12350	914	20	flesh	flesh	NN
12350	914	21	separates	separate	NNS
12350	914	22	from	from	IN
12350	914	23	the	the	DT
12350	914	24	bone	bone	NN
12350	914	25	.	.	.
12350	915	1	Remove	remove	VB
12350	915	2	to	to	TO
12350	915	3	platter	platter	VB
12350	915	4	and	and	CC
12350	915	5	pour	pour	VB
12350	915	6	hot	hot	JJ
12350	915	7	,	,	,
12350	915	8	melted	melted	JJ
12350	915	9	butter	butter	NN
12350	915	10	over	over	RP
12350	915	11	and	and	CC
12350	915	12	serve	serve	VB
12350	915	13	with	with	IN
12350	915	14	hot	hot	JJ
12350	915	15	potatoes	potato	NNS
12350	915	16	.	.	.
12350	916	1	They	-PRON-	PRP
12350	916	2	may	may	MD
12350	916	3	also	also	RB
12350	916	4	be	be	VB
12350	916	5	boiled	boil	VBN
12350	916	6	and	and	CC
12350	916	7	served	serve	VBN
12350	916	8	with	with	IN
12350	916	9	a	a	DT
12350	916	10	White	White	NNP
12350	916	11	Sauce	Sauce	NNP
12350	916	12	.	.	.
12350	917	1	MARINIRTE	MARINIRTE	NNP
12350	917	2	FISH	FISH	NNS
12350	917	3	Take	take	VBP
12350	917	4	pickerel	pickerel	NN
12350	917	5	,	,	,
12350	917	6	pike	pike	NN
12350	917	7	or	or	CC
12350	917	8	any	any	DT
12350	917	9	fish	fish	NN
12350	917	10	that	that	WDT
12350	917	11	is	be	VBZ
12350	917	12	not	not	RB
12350	917	13	fat	fat	JJ
12350	917	14	,	,	,
12350	917	15	cut	cut	VBN
12350	917	16	into	into	IN
12350	917	17	two	two	CD
12350	917	18	-	-	HYPH
12350	917	19	inch	inch	NN
12350	917	20	slices	slice	NNS
12350	917	21	,	,	,
12350	917	22	wash	wash	VB
12350	917	23	well	well	RB
12350	917	24	,	,	,
12350	917	25	salt	salt	NN
12350	917	26	and	and	CC
12350	917	27	set	set	VBD
12350	917	28	aside	aside	RB
12350	917	29	in	in	IN
12350	917	30	a	a	DT
12350	917	31	cool	cool	JJ
12350	917	32	place	place	NN
12350	917	33	for	for	IN
12350	917	34	a	a	DT
12350	917	35	few	few	JJ
12350	917	36	hours	hour	NNS
12350	917	37	.	.	.
12350	918	1	When	when	WRB
12350	918	2	ready	ready	JJ
12350	918	3	to	to	TO
12350	918	4	cook	cook	VB
12350	918	5	,	,	,
12350	918	6	wash	wash	VB
12350	918	7	slightly	slightly	RB
12350	918	8	so	so	IN
12350	918	9	as	as	IN
12350	918	10	not	not	RB
12350	918	11	to	to	TO
12350	918	12	remove	remove	VB
12350	918	13	all	all	DT
12350	918	14	salt	salt	NN
12350	918	15	from	from	IN
12350	918	16	fish	fish	NN
12350	918	17	.	.	.
12350	919	1	Take	take	VB
12350	919	2	heads	head	NNS
12350	919	3	and	and	CC
12350	919	4	set	set	VB
12350	919	5	up	up	RP
12350	919	6	to	to	TO
12350	919	7	boil	boil	VB
12350	919	8	with	with	IN
12350	919	9	a	a	DT
12350	919	10	whole	whole	JJ
12350	919	11	onion	onion	NN
12350	919	12	for	for	IN
12350	919	13	twenty	twenty	CD
12350	919	14	-	-	HYPH
12350	919	15	five	five	CD
12350	919	16	minutes	minute	NNS
12350	919	17	,	,	,
12350	919	18	then	then	RB
12350	919	19	add	add	VB
12350	919	20	the	the	DT
12350	919	21	other	other	JJ
12350	919	22	pieces	piece	NNS
12350	919	23	and	and	CC
12350	919	24	two	two	CD
12350	919	25	cups	cup	NNS
12350	919	26	of	of	IN
12350	919	27	vinegar	vinegar	NN
12350	919	28	,	,	,
12350	919	29	one	one	CD
12350	919	30	cup	cup	NN
12350	919	31	of	of	IN
12350	919	32	water	water	NN
12350	919	33	,	,	,
12350	919	34	four	four	CD
12350	919	35	bay	bay	NN
12350	919	36	leaves	leave	NNS
12350	919	37	and	and	CC
12350	919	38	twelve	twelve	CD
12350	919	39	allspice	allspice	NN
12350	919	40	,	,	,
12350	919	41	a	a	DT
12350	919	42	little	little	JJ
12350	919	43	pepper	pepper	NN
12350	919	44	and	and	CC
12350	919	45	ginger	ginger	NN
12350	919	46	.	.	.
12350	920	1	Cook	cook	VB
12350	920	2	for	for	IN
12350	920	3	thirty	thirty	CD
12350	920	4	-	-	HYPH
12350	920	5	five	five	CD
12350	920	6	minutes	minute	NNS
12350	920	7	longer	long	RBR
12350	920	8	.	.	.
12350	921	1	Taste	taste	NN
12350	921	2	fish	fish	NN
12350	921	3	,	,	,
12350	921	4	add	add	VB
12350	921	5	a	a	DT
12350	921	6	little	little	JJ
12350	921	7	water	water	NN
12350	921	8	or	or	CC
12350	921	9	a	a	DT
12350	921	10	little	little	RB
12350	921	11	more	more	JJR
12350	921	12	vinegar	vinegar	NN
12350	921	13	to	to	TO
12350	921	14	taste	taste	NN
12350	921	15	.	.	.
12350	922	1	Then	then	RB
12350	922	2	remove	remove	VB
12350	922	3	fish	fish	NN
12350	922	4	carefully	carefully	RB
12350	922	5	so	so	IN
12350	922	6	as	as	IN
12350	922	7	not	not	RB
12350	922	8	to	to	TO
12350	922	9	break	break	VB
12350	922	10	the	the	DT
12350	922	11	pieces	piece	NNS
12350	922	12	and	and	CC
12350	922	13	let	let	VB
12350	922	14	cool	cool	JJ
12350	922	15	.	.	.
12350	923	1	Strain	strain	VB
12350	923	2	the	the	DT
12350	923	3	sauce	sauce	NN
12350	923	4	,	,	,
12350	923	5	return	return	VB
12350	923	6	fish	fish	NN
12350	923	7	to	to	IN
12350	923	8	same	same	JJ
12350	923	9	,	,	,
12350	923	10	adding	add	VBG
12350	923	11	a	a	DT
12350	923	12	few	few	JJ
12350	923	13	bay	bay	NN
12350	923	14	leaves	leave	NNS
12350	923	15	and	and	CC
12350	923	16	allspice	allspice	NN
12350	923	17	.	.	.
12350	924	1	Set	Set	VBN
12350	924	2	in	in	IN
12350	924	3	a	a	DT
12350	924	4	cool	cool	JJ
12350	924	5	place	place	NN
12350	924	6	until	until	IN
12350	924	7	sauce	sauce	NN
12350	924	8	forms	form	NNS
12350	924	9	a	a	DT
12350	924	10	jelly	jelly	NN
12350	924	11	around	around	IN
12350	924	12	the	the	DT
12350	924	13	fish	fish	NN
12350	924	14	.	.	.
12350	925	1	Can	Can	MD
12350	925	2	be	be	VB
12350	925	3	kept	keep	VBN
12350	925	4	covered	cover	VBN
12350	925	5	and	and	CC
12350	925	6	in	in	IN
12350	925	7	a	a	DT
12350	925	8	cool	cool	JJ
12350	925	9	place	place	NN
12350	925	10	for	for	IN
12350	925	11	some	some	DT
12350	925	12	time	time	NN
12350	925	13	.	.	.
12350	926	1	SOUSED	SOUSED	NNP
12350	926	2	HERRING	HERRING	NNP
12350	926	3	Split	Split	NNP
12350	926	4	and	and	CC
12350	926	5	half	half	NN
12350	926	6	three	three	CD
12350	926	7	herrings	herring	NNS
12350	926	8	,	,	,
12350	926	9	roll	roll	VB
12350	926	10	and	and	CC
12350	926	11	tie	tie	VB
12350	926	12	them	-PRON-	PRP
12350	926	13	up	up	RP
12350	926	14	.	.	.
12350	927	1	Place	place	VB
12350	927	2	them	-PRON-	PRP
12350	927	3	in	in	IN
12350	927	4	a	a	DT
12350	927	5	pie	pie	NN
12350	927	6	plate	plate	NN
12350	927	7	,	,	,
12350	927	8	pour	pour	VBP
12350	927	9	over	over	IN
12350	927	10	them	-PRON-	PRP
12350	927	11	a	a	DT
12350	927	12	cup	cup	NN
12350	927	13	of	of	IN
12350	927	14	vinegar	vinegar	NN
12350	927	15	,	,	,
12350	927	16	add	add	VB
12350	927	17	whole	whole	JJ
12350	927	18	peppers	pepper	NNS
12350	927	19	,	,	,
12350	927	20	salt	salt	NN
12350	927	21	,	,	,
12350	927	22	cloves	clove	NNS
12350	927	23	to	to	IN
12350	927	24	taste	taste	NN
12350	927	25	and	and	CC
12350	927	26	two	two	CD
12350	927	27	bay	bay	NN
12350	927	28	leaves	leave	NNS
12350	927	29	.	.	.
12350	928	1	Bake	bake	VB
12350	928	2	in	in	IN
12350	928	3	a	a	DT
12350	928	4	slow	slow	JJ
12350	928	5	oven	oven	NN
12350	928	6	until	until	IN
12350	928	7	soft	soft	JJ
12350	928	8	(	(	-LRB-
12350	928	9	about	about	RB
12350	928	10	twenty	twenty	CD
12350	928	11	minutes	minute	NNS
12350	928	12	)	)	-RRB-
12350	928	13	.	.	.
12350	929	1	SALMON	SALMON	NNP
12350	929	2	LOAF	LOAF	NNP
12350	929	3	Blend	Blend	NNP
12350	929	4	together	together	RB
12350	929	5	one	one	PRP
12350	929	6	can	can	NN
12350	929	7	of	of	IN
12350	929	8	salmon	salmon	NN
12350	929	9	,	,	,
12350	929	10	one	one	CD
12350	929	11	cup	cup	NN
12350	929	12	of	of	IN
12350	929	13	grated	grate	VBN
12350	929	14	bread	bread	NN
12350	929	15	crumbs	crumb	NNS
12350	929	16	,	,	,
12350	929	17	two	two	CD
12350	929	18	beaten	beat	VBN
12350	929	19	eggs	egg	NNS
12350	929	20	,	,	,
12350	929	21	one	one	CD
12350	929	22	cup	cup	NN
12350	929	23	of	of	IN
12350	929	24	milk	milk	NN
12350	929	25	,	,	,
12350	929	26	one	one	CD
12350	929	27	teaspoon	teaspoon	NN
12350	929	28	of	of	IN
12350	929	29	lemon	lemon	NN
12350	929	30	juice	juice	NN
12350	929	31	,	,	,
12350	929	32	one	one	CD
12350	929	33	-	-	HYPH
12350	929	34	half	half	NN
12350	929	35	teaspoon	teaspoon	NN
12350	929	36	of	of	IN
12350	929	37	paprika	paprika	NNP
12350	929	38	,	,	,
12350	929	39	one	one	CD
12350	929	40	-	-	HYPH
12350	929	41	half	half	NN
12350	929	42	teaspoon	teaspoon	NN
12350	929	43	of	of	IN
12350	929	44	salt	salt	NN
12350	929	45	,	,	,
12350	929	46	one	one	CD
12350	929	47	tablespoon	tablespoon	NN
12350	929	48	of	of	IN
12350	929	49	chopped	chop	VBN
12350	929	50	parsley	parsley	NN
12350	929	51	and	and	CC
12350	929	52	one	one	CD
12350	929	53	tablespoon	tablespoon	NN
12350	929	54	of	of	IN
12350	929	55	onion	onion	NN
12350	929	56	juice	juice	NN
12350	929	57	.	.	.
12350	930	1	Place	place	NN
12350	930	2	in	in	IN
12350	930	3	a	a	DT
12350	930	4	greased	grease	VBN
12350	930	5	baking	baking	NN
12350	930	6	dish	dish	NN
12350	930	7	.	.	.
12350	931	1	Sprinkle	sprinkle	VB
12350	931	2	top	top	NN
12350	931	3	with	with	IN
12350	931	4	thin	thin	JJ
12350	931	5	layer	layer	NN
12350	931	6	of	of	IN
12350	931	7	bread	bread	NN
12350	931	8	crumbs	crumb	NNS
12350	931	9	.	.	.
12350	932	1	Bake	bake	VB
12350	932	2	in	in	IN
12350	932	3	hot	hot	JJ
12350	932	4	oven	oven	NN
12350	932	5	for	for	IN
12350	932	6	thirty	thirty	CD
12350	932	7	minutes	minute	NNS
12350	932	8	or	or	CC
12350	932	9	until	until	IN
12350	932	10	the	the	DT
12350	932	11	crumbs	crumb	NNS
12350	932	12	that	that	WDT
12350	932	13	cover	cover	VBP
12350	932	14	the	the	DT
12350	932	15	dish	dish	NN
12350	932	16	are	be	VBP
12350	932	17	browned	brown	VBN
12350	932	18	.	.	.
12350	933	1	Serve	serve	VB
12350	933	2	with	with	IN
12350	933	3	a	a	DT
12350	933	4	white	white	JJ
12350	933	5	sauce	sauce	NN
12350	933	6	.	.	.
12350	934	1	CREAM	cream	NN
12350	934	2	SALMON	salmon	NN
12350	934	3	Remove	remove	NN
12350	934	4	salmon	salmon	NN
12350	934	5	from	from	IN
12350	934	6	the	the	DT
12350	934	7	can	can	NN
12350	934	8	,	,	,
12350	934	9	place	place	VB
12350	934	10	it	-PRON-	PRP
12350	934	11	in	in	IN
12350	934	12	a	a	DT
12350	934	13	colander	colander	NN
12350	934	14	and	and	CC
12350	934	15	wash	wash	VB
12350	934	16	under	under	IN
12350	934	17	running	running	NN
12350	934	18	water	water	NN
12350	934	19	or	or	CC
12350	934	20	scald	scald	NN
12350	934	21	with	with	IN
12350	934	22	boiling	boiling	NN
12350	934	23	water	water	NN
12350	934	24	.	.	.
12350	935	1	Break	break	VB
12350	935	2	into	into	IN
12350	935	3	small	small	JJ
12350	935	4	pieces	piece	NNS
12350	935	5	,	,	,
12350	935	6	stir	stir	VB
12350	935	7	into	into	IN
12350	935	8	one	one	CD
12350	935	9	cup	cup	NN
12350	935	10	of	of	IN
12350	935	11	hot	hot	JJ
12350	935	12	cream	cream	NN
12350	935	13	sauce	sauce	NN
12350	935	14	;	;	:
12350	935	15	bring	bring	VB
12350	935	16	all	all	DT
12350	935	17	to	to	IN
12350	935	18	a	a	DT
12350	935	19	boil	boil	NN
12350	935	20	and	and	CC
12350	935	21	serve	serve	VB
12350	935	22	in	in	IN
12350	935	23	patty	patty	NNP
12350	935	24	cups	cup	NNS
12350	935	25	or	or	CC
12350	935	26	on	on	IN
12350	935	27	toasted	toasted	JJ
12350	935	28	bread	bread	NN
12350	935	29	or	or	CC
12350	935	30	crackers	cracker	NNS
12350	935	31	.	.	.
12350	936	1	PICKLE	pickle	NN
12350	936	2	FOR	for	IN
12350	936	3	SALMON	salmon	NN
12350	936	4	Take	take	VB
12350	936	5	equal	equal	JJ
12350	936	6	parts	part	NNS
12350	936	7	of	of	IN
12350	936	8	vinegar	vinegar	NN
12350	936	9	,	,	,
12350	936	10	white	white	JJ
12350	936	11	wine	wine	NN
12350	936	12	and	and	CC
12350	936	13	water	water	NN
12350	936	14	.	.	.
12350	937	1	Boil	boil	VB
12350	937	2	these	these	DT
12350	937	3	with	with	IN
12350	937	4	a	a	DT
12350	937	5	little	little	JJ
12350	937	6	mace	mace	NN
12350	937	7	,	,	,
12350	937	8	a	a	DT
12350	937	9	clove	clove	NN
12350	937	10	or	or	CC
12350	937	11	two	two	CD
12350	937	12	,	,	,
12350	937	13	a	a	DT
12350	937	14	bit	bit	NN
12350	937	15	of	of	IN
12350	937	16	ginger	ginger	NN
12350	937	17	root	root	NN
12350	937	18	,	,	,
12350	937	19	one	one	CD
12350	937	20	or	or	CC
12350	937	21	two	two	CD
12350	937	22	whole	whole	JJ
12350	937	23	peppers	pepper	NNS
12350	937	24	and	and	CC
12350	937	25	some	some	DT
12350	937	26	grated	grate	VBN
12350	937	27	horseradish	horseradish	NN
12350	937	28	.	.	.
12350	938	1	Take	take	VB
12350	938	2	out	out	RP
12350	938	3	the	the	DT
12350	938	4	last	last	JJ
12350	938	5	named	name	VBN
12350	938	6	ingredient	ingredient	NN
12350	938	7	when	when	WRB
12350	938	8	sufficiently	sufficiently	RB
12350	938	9	boiled	boil	VBN
12350	938	10	,	,	,
12350	938	11	and	and	CC
12350	938	12	pour	pour	VB
12350	938	13	the	the	DT
12350	938	14	pickle	pickle	NN
12350	938	15	over	over	IN
12350	938	16	the	the	DT
12350	938	17	salmon	salmon	NN
12350	938	18	,	,	,
12350	938	19	previously	previously	RB
12350	938	20	boiled	boil	VBN
12350	938	21	in	in	IN
12350	938	22	strong	strong	JJ
12350	938	23	salt	salt	NN
12350	938	24	and	and	CC
12350	938	25	water	water	NN
12350	938	26	.	.	.
12350	939	1	KEDGEREE	KEDGEREE	NNP
12350	939	2	Cut	Cut	NNP
12350	939	3	up	up	RP
12350	939	4	in	in	IN
12350	939	5	small	small	JJ
12350	939	6	pieces	piece	NNS
12350	939	7	about	about	IN
12350	939	8	a	a	DT
12350	939	9	pound	pound	NN
12350	939	10	of	of	IN
12350	939	11	any	any	DT
12350	939	12	kind	kind	NN
12350	939	13	of	of	IN
12350	939	14	cooked	cooked	JJ
12350	939	15	fish	fish	NN
12350	939	16	except	except	IN
12350	939	17	herring	herre	VBG
12350	939	18	.	.	.
12350	940	1	Boil	Boil	NNP
12350	940	2	two	two	CD
12350	940	3	eggs	egg	NNS
12350	940	4	hard	hard	JJ
12350	940	5	and	and	CC
12350	940	6	chop	chop	VB
12350	940	7	up	up	RP
12350	940	8	.	.	.
12350	941	1	Take	take	VB
12350	941	2	one	one	CD
12350	941	3	cup	cup	NN
12350	941	4	of	of	IN
12350	941	5	rice	rice	NN
12350	941	6	and	and	CC
12350	941	7	boil	boil	VB
12350	941	8	in	in	IN
12350	941	9	the	the	DT
12350	941	10	following	following	JJ
12350	941	11	manner:--After	manner:--after	NN
12350	941	12	washing	wash	VBG
12350	941	13	it	-PRON-	PRP
12350	941	14	well	well	RB
12350	941	15	and	and	CC
12350	941	16	putting	put	VBG
12350	941	17	it	-PRON-	PRP
12350	941	18	on	on	RP
12350	941	19	in	in	IN
12350	941	20	boiling	boiling	NN
12350	941	21	water	water	NN
12350	941	22	,	,	,
12350	941	23	with	with	IN
12350	941	24	a	a	DT
12350	941	25	little	little	JJ
12350	941	26	salt	salt	NN
12350	941	27	,	,	,
12350	941	28	let	let	VB
12350	941	29	it	-PRON-	PRP
12350	941	30	boil	boil	VB
12350	941	31	for	for	IN
12350	941	32	ten	ten	CD
12350	941	33	minutes	minute	NNS
12350	941	34	,	,	,
12350	941	35	drain	drain	VB
12350	941	36	it	-PRON-	PRP
12350	941	37	almost	almost	RB
12350	941	38	dry	dry	JJ
12350	941	39	and	and	CC
12350	941	40	let	let	VB
12350	941	41	it	-PRON-	PRP
12350	941	42	steam	steam	VB
12350	941	43	with	with	IN
12350	941	44	the	the	DT
12350	941	45	lid	lid	NN
12350	941	46	closely	closely	RB
12350	941	47	shut	shut	VBD
12350	941	48	for	for	IN
12350	941	49	ten	ten	CD
12350	941	50	minutes	minute	NNS
12350	941	51	longer	long	RBR
12350	941	52	without	without	IN
12350	941	53	stirring	stir	VBG
12350	941	54	.	.	.
12350	942	1	Take	take	VB
12350	942	2	a	a	DT
12350	942	3	clean	clean	JJ
12350	942	4	pot	pot	NN
12350	942	5	and	and	CC
12350	942	6	put	put	VBD
12350	942	7	in	in	RP
12350	942	8	the	the	DT
12350	942	9	fish	fish	NN
12350	942	10	,	,	,
12350	942	11	eggs	egg	NNS
12350	942	12	,	,	,
12350	942	13	rice	rice	NN
12350	942	14	,	,	,
12350	942	15	a	a	DT
12350	942	16	good	good	JJ
12350	942	17	dessertspoon	dessertspoon	NN
12350	942	18	of	of	IN
12350	942	19	butter	butter	NN
12350	942	20	,	,	,
12350	942	21	and	and	CC
12350	942	22	pepper	pepper	NN
12350	942	23	and	and	CC
12350	942	24	salt	salt	NN
12350	942	25	to	to	IN
12350	942	26	taste	taste	NN
12350	942	27	.	.	.
12350	943	1	Stir	stir	VB
12350	943	2	over	over	IN
12350	943	3	the	the	DT
12350	943	4	fire	fire	NN
12350	943	5	until	until	IN
12350	943	6	quite	quite	RB
12350	943	7	hot	hot	JJ
12350	943	8	.	.	.
12350	944	1	Press	press	NN
12350	944	2	into	into	IN
12350	944	3	a	a	DT
12350	944	4	mould	mould	NN
12350	944	5	and	and	CC
12350	944	6	turn	turn	VB
12350	944	7	it	-PRON-	PRP
12350	944	8	out	out	RP
12350	944	9	at	at	IN
12350	944	10	once	once	RB
12350	944	11	and	and	CC
12350	944	12	serve	serve	VB
12350	944	13	.	.	.
12350	945	1	SWISS	SWISS	NNP
12350	945	2	CREAMED	creamed	NN
12350	945	3	FISH	fish	NN
12350	945	4	Mix	mix	VBP
12350	945	5	smoothly	smoothly	RB
12350	945	6	in	in	IN
12350	945	7	one	one	CD
12350	945	8	cup	cup	NN
12350	945	9	of	of	IN
12350	945	10	cold	cold	JJ
12350	945	11	water	water	NN
12350	945	12	a	a	DT
12350	945	13	teaspoon	teaspoon	NN
12350	945	14	of	of	IN
12350	945	15	flour	flour	NN
12350	945	16	.	.	.
12350	946	1	Stir	stir	VB
12350	946	2	it	-PRON-	PRP
12350	946	3	into	into	IN
12350	946	4	one	one	CD
12350	946	5	cup	cup	NN
12350	946	6	of	of	IN
12350	946	7	boiling	boil	VBG
12350	946	8	milk	milk	NN
12350	946	9	and	and	CC
12350	946	10	when	when	WRB
12350	946	11	thick	thick	JJ
12350	946	12	and	and	CC
12350	946	13	smooth	smooth	JJ
12350	946	14	add	add	VB
12350	946	15	the	the	DT
12350	946	16	meat	meat	NN
12350	946	17	of	of	IN
12350	946	18	any	any	DT
12350	946	19	cold	cold	JJ
12350	946	20	fish	fish	NN
12350	946	21	,	,	,
12350	946	22	picked	pick	VBD
12350	946	23	free	free	JJ
12350	946	24	from	from	IN
12350	946	25	skin	skin	NN
12350	946	26	and	and	CC
12350	946	27	bones	bone	NNS
12350	946	28	.	.	.
12350	947	1	Season	season	NN
12350	947	2	with	with	IN
12350	947	3	salt	salt	NN
12350	947	4	,	,	,
12350	947	5	pepper	pepper	NN
12350	947	6	and	and	CC
12350	947	7	a	a	DT
12350	947	8	tablespoon	tablespoon	NN
12350	947	9	of	of	IN
12350	947	10	butter	butter	NN
12350	947	11	.	.	.
12350	948	1	If	if	IN
12350	948	2	the	the	DT
12350	948	3	cream	cream	NN
12350	948	4	is	be	VBZ
12350	948	5	desired	desire	VBN
12350	948	6	to	to	TO
12350	948	7	be	be	VB
12350	948	8	extra	extra	JJ
12350	948	9	rich	rich	JJ
12350	948	10	one	one	CD
12350	948	11	well	well	RB
12350	948	12	-	-	HYPH
12350	948	13	beaten	beat	VBN
12350	948	14	egg	egg	NN
12350	948	15	may	may	MD
12350	948	16	be	be	VB
12350	948	17	added	add	VBN
12350	948	18	one	one	CD
12350	948	19	minute	minute	NN
12350	948	20	before	before	IN
12350	948	21	removing	remove	VBG
12350	948	22	from	from	IN
12350	948	23	the	the	DT
12350	948	24	fire	fire	NN
12350	948	25	.	.	.
12350	949	1	Serve	serve	VB
12350	949	2	hot	hot	JJ
12350	949	3	.	.	.
12350	950	1	A	a	DT
12350	950	2	pinch	pinch	NN
12350	950	3	of	of	IN
12350	950	4	cayenne	cayenne	NN
12350	950	5	or	or	CC
12350	950	6	a	a	DT
12350	950	7	saltspoon	saltspoon	NN
12350	950	8	of	of	IN
12350	950	9	paprika	paprika	NNP
12350	950	10	is	be	VBZ
12350	950	11	relished	relish	VBN
12350	950	12	by	by	IN
12350	950	13	many	many	JJ
12350	950	14	.	.	.
12350	951	1	COD	cod	NN
12350	951	2	FISH	fish	NN
12350	951	3	BALLS	ball	NNS
12350	951	4	Put	put	VB
12350	951	5	the	the	DT
12350	951	6	fish	fish	NN
12350	951	7	to	to	TO
12350	951	8	soak	soak	VB
12350	951	9	over	over	RP
12350	951	10	night	night	NN
12350	951	11	in	in	IN
12350	951	12	lukewarm	lukewarm	JJ
12350	951	13	water	water	NN
12350	951	14	.	.	.
12350	952	1	Change	change	VB
12350	952	2	again	again	RB
12350	952	3	in	in	IN
12350	952	4	the	the	DT
12350	952	5	morning	morning	NN
12350	952	6	and	and	CC
12350	952	7	wash	wash	VB
12350	952	8	off	off	RP
12350	952	9	all	all	PDT
12350	952	10	the	the	DT
12350	952	11	salt	salt	NN
12350	952	12	.	.	.
12350	953	1	Cut	cut	VB
12350	953	2	into	into	IN
12350	953	3	pieces	piece	NNS
12350	953	4	and	and	CC
12350	953	5	boil	boil	VB
12350	953	6	about	about	RB
12350	953	7	fifteen	fifteen	CD
12350	953	8	minutes	minute	NNS
12350	953	9	,	,	,
12350	953	10	pour	pour	VB
12350	953	11	off	off	RP
12350	953	12	this	this	DT
12350	953	13	water	water	NN
12350	953	14	and	and	CC
12350	953	15	put	put	VBD
12350	953	16	on	on	RP
12350	953	17	to	to	TO
12350	953	18	boil	boil	VB
12350	953	19	again	again	RB
12350	953	20	with	with	IN
12350	953	21	boiling	boiling	NN
12350	953	22	water	water	NN
12350	953	23	.	.	.
12350	954	1	Boil	Boil	NNP
12350	954	2	twenty	twenty	CD
12350	954	3	minutes	minute	NNS
12350	954	4	this	this	DT
12350	954	5	time	time	NN
12350	954	6	,	,	,
12350	954	7	drain	drain	VB
12350	954	8	off	off	RP
12350	954	9	every	every	DT
12350	954	10	bit	bit	NN
12350	954	11	of	of	IN
12350	954	12	water	water	NN
12350	954	13	,	,	,
12350	954	14	put	put	VBN
12350	954	15	on	on	RP
12350	954	16	a	a	DT
12350	954	17	platter	platter	NN
12350	954	18	to	to	TO
12350	954	19	cool	cool	VB
12350	954	20	and	and	CC
12350	954	21	pick	pick	VB
12350	954	22	to	to	IN
12350	954	23	pieces	piece	NNS
12350	954	24	as	as	RB
12350	954	25	fine	fine	RB
12350	954	26	as	as	IN
12350	954	27	possible	possible	JJ
12350	954	28	,	,	,
12350	954	29	removing	remove	VBG
12350	954	30	every	every	DT
12350	954	31	bit	bit	NN
12350	954	32	of	of	IN
12350	954	33	skin	skin	NN
12350	954	34	and	and	CC
12350	954	35	bone	bone	NN
12350	954	36	.	.	.
12350	955	1	When	when	WRB
12350	955	2	this	this	DT
12350	955	3	is	be	VBZ
12350	955	4	done	do	VBN
12350	955	5	,	,	,
12350	955	6	add	add	VB
12350	955	7	an	an	DT
12350	955	8	equal	equal	JJ
12350	955	9	quantity	quantity	NN
12350	955	10	of	of	IN
12350	955	11	mashed	mashed	JJ
12350	955	12	potatoes	potato	NNS
12350	955	13	,	,	,
12350	955	14	a	a	DT
12350	955	15	tablespoon	tablespoon	NN
12350	955	16	of	of	IN
12350	955	17	butter	butter	NN
12350	955	18	,	,	,
12350	955	19	a	a	DT
12350	955	20	very	very	RB
12350	955	21	little	little	JJ
12350	955	22	salt	salt	NN
12350	955	23	and	and	CC
12350	955	24	pepper	pepper	NN
12350	955	25	,	,	,
12350	955	26	beat	beat	VBD
12350	955	27	up	up	RP
12350	955	28	one	one	CD
12350	955	29	egg	egg	NN
12350	955	30	and	and	CC
12350	955	31	a	a	DT
12350	955	32	little	little	JJ
12350	955	33	milk	milk	NN
12350	955	34	,	,	,
12350	955	35	if	if	IN
12350	955	36	necessary	necessary	JJ
12350	955	37	,	,	,
12350	955	38	mix	mix	VB
12350	955	39	with	with	IN
12350	955	40	a	a	DT
12350	955	41	fork	fork	NN
12350	955	42	.	.	.
12350	956	1	Flour	flour	NN
12350	956	2	your	-PRON-	PRP$
12350	956	3	hands	hand	NNS
12350	956	4	well	well	RB
12350	956	5	and	and	CC
12350	956	6	form	form	VB
12350	956	7	into	into	IN
12350	956	8	biscuit	biscuit	NN
12350	956	9	-	-	HYPH
12350	956	10	shaped	shape	VBN
12350	956	11	balls	ball	NNS
12350	956	12	.	.	.
12350	957	1	Fry	fry	NN
12350	957	2	in	in	IN
12350	957	3	hot	hot	JJ
12350	957	4	oil	oil	NN
12350	957	5	.	.	.
12350	958	1	FINNAN	FINNAN	NNP
12350	958	2	HADDIE	HADDIE	NNP
12350	958	3	Parboil	Parboil	NNP
12350	958	4	ten	ten	CD
12350	958	5	minutes	minute	NNS
12350	958	6	and	and	CC
12350	958	7	then	then	RB
12350	958	8	broil	broil	VB
12350	958	9	like	like	UH
12350	958	10	fresh	fresh	JJ
12350	958	11	fish	fish	NN
12350	958	12	.	.	.
12350	959	1	To	to	TO
12350	959	2	bake	bake	VB
12350	959	3	,	,	,
12350	959	4	place	place	VB
12350	959	5	the	the	DT
12350	959	6	fish	fish	NN
12350	959	7	in	in	IN
12350	959	8	a	a	DT
12350	959	9	pan	pan	NN
12350	959	10	,	,	,
12350	959	11	add	add	VB
12350	959	12	one	one	CD
12350	959	13	cup	cup	NN
12350	959	14	of	of	IN
12350	959	15	milk	milk	NN
12350	959	16	and	and	CC
12350	959	17	one	one	CD
12350	959	18	cup	cup	NN
12350	959	19	of	of	IN
12350	959	20	water	water	NN
12350	959	21	;	;	:
12350	959	22	cover	cover	NN
12350	959	23	.	.	.
12350	960	1	Cook	cook	VB
12350	960	2	ten	ten	CD
12350	960	3	minutes	minute	NNS
12350	960	4	in	in	IN
12350	960	5	hot	hot	JJ
12350	960	6	oven	oven	NN
12350	960	7	.	.	.
12350	961	1	Remove	remove	VB
12350	961	2	cover	cover	NN
12350	961	3	,	,	,
12350	961	4	drain	drain	VBP
12350	961	5	,	,	,
12350	961	6	spread	spread	VBN
12350	961	7	with	with	IN
12350	961	8	butter	butter	NN
12350	961	9	and	and	CC
12350	961	10	season	season	NN
12350	961	11	with	with	IN
12350	961	12	pepper	pepper	NN
12350	961	13	.	.	.
12350	962	1	FINNAN	FINNAN	NNP
12350	962	2	HADDIE	HADDIE	NNP
12350	962	3	AND	and	CC
12350	962	4	MACARONI	MACARONI	NNP
12350	962	5	Break	Break	NNP
12350	962	6	up	up	RP
12350	962	7	and	and	CC
12350	962	8	cook	cook	VB
12350	962	9	until	until	IN
12350	962	10	tender	tender	NN
12350	962	11	about	about	IN
12350	962	12	a	a	DT
12350	962	13	package	package	NN
12350	962	14	of	of	IN
12350	962	15	macaroni	macaroni	NNP
12350	962	16	.	.	.
12350	963	1	Pick	pick	VB
12350	963	2	up	up	RP
12350	963	3	the	the	DT
12350	963	4	finnan	finnan	NNP
12350	963	5	haddie	haddie	NN
12350	963	6	until	until	IN
12350	963	7	you	-PRON-	PRP
12350	963	8	have	have	VBP
12350	963	9	about	about	RB
12350	963	10	three	three	CD
12350	963	11	-	-	HYPH
12350	963	12	quarters	quarter	NNS
12350	963	13	as	as	RB
12350	963	14	much	much	RB
12350	963	15	as	as	IN
12350	963	16	you	-PRON-	PRP
12350	963	17	have	have	VBP
12350	963	18	macaroni	macaroni	VBN
12350	963	19	.	.	.
12350	964	1	Mix	mix	VB
12350	964	2	in	in	IN
12350	964	3	a	a	DT
12350	964	4	greased	grease	VBN
12350	964	5	baking	baking	NN
12350	964	6	-	-	HYPH
12350	964	7	dish	dish	NN
12350	964	8	and	and	CC
12350	964	9	pour	pour	VB
12350	964	10	over	over	IN
12350	964	11	a	a	DT
12350	964	12	drawn	draw	VBN
12350	964	13	butter	butter	NN
12350	964	14	sauce	sauce	NN
12350	964	15	,	,	,
12350	964	16	made	make	VBN
12350	964	17	with	with	IN
12350	964	18	cornstarch	cornstarch	NN
12350	964	19	or	or	CC
12350	964	20	with	with	IN
12350	964	21	any	any	DT
12350	964	22	good	good	JJ
12350	964	23	milk	milk	NN
12350	964	24	or	or	CC
12350	964	25	cream	cream	NN
12350	964	26	dressing	dress	VBG
12350	964	27	,	,	,
12350	964	28	then	then	RB
12350	964	29	cover	cover	VB
12350	964	30	with	with	IN
12350	964	31	bread	bread	NN
12350	964	32	or	or	CC
12350	964	33	cracker	cracker	NN
12350	964	34	crumbs	crumb	VBZ
12350	964	35	or	or	CC
12350	964	36	leave	leave	VB
12350	964	37	plain	plain	JJ
12350	964	38	to	to	IN
12350	964	39	brown	brown	NNP
12350	964	40	in	in	IN
12350	964	41	oven	oven	NNP
12350	964	42	.	.	.
12350	965	1	Bake	bake	VB
12350	965	2	from	from	IN
12350	965	3	twenty	twenty	CD
12350	965	4	to	to	IN
12350	965	5	thirty	thirty	CD
12350	965	6	minutes	minute	NNS
12350	965	7	.	.	.
12350	966	1	SCALLOPED	SCALLOPED	NNP
12350	966	2	FISH	FISH	NNP
12350	966	3	,	,	,
12350	966	4	No	no	UH
12350	966	5	.	.	.
12350	967	1	1	1	LS
12350	967	2	Line	line	NN
12350	967	3	a	a	DT
12350	967	4	buttered	butter	VBN
12350	967	5	baking	baking	NN
12350	967	6	-	-	HYPH
12350	967	7	dish	dish	NN
12350	967	8	with	with	IN
12350	967	9	cold	cold	JJ
12350	967	10	flaked	flake	VBN
12350	967	11	fish	fish	NN
12350	967	12	.	.	.
12350	968	1	Sprinkle	sprinkle	VB
12350	968	2	with	with	IN
12350	968	3	salt	salt	NN
12350	968	4	and	and	CC
12350	968	5	pepper	pepper	NN
12350	968	6	;	;	:
12350	968	7	add	add	VB
12350	968	8	a	a	DT
12350	968	9	layer	layer	NN
12350	968	10	of	of	IN
12350	968	11	cold	cold	JJ
12350	968	12	cooked	cooked	JJ
12350	968	13	rice	rice	NN
12350	968	14	,	,	,
12350	968	15	dot	dot	NN
12350	968	16	with	with	IN
12350	968	17	butter	butter	NN
12350	968	18	;	;	:
12350	968	19	repeat	repeat	NN
12350	968	20	and	and	CC
12350	968	21	cover	cover	VB
12350	968	22	with	with	IN
12350	968	23	cracker	cracker	NN
12350	968	24	or	or	CC
12350	968	25	bread	bread	NN
12350	968	26	crumbs	crumb	NNS
12350	968	27	.	.	.
12350	969	1	Bake	bake	VB
12350	969	2	fifteen	fifteen	CD
12350	969	3	to	to	TO
12350	969	4	twenty	twenty	CD
12350	969	5	minutes	minute	NNS
12350	969	6	.	.	.
12350	970	1	SCALLOPED	SCALLOPED	NNP
12350	970	2	FISH	FISH	NNP
12350	970	3	,	,	,
12350	970	4	No	no	UH
12350	970	5	.	.	.
12350	971	1	2	2	LS
12350	971	2	Butter	Butter	NNP
12350	971	3	a	a	DT
12350	971	4	dish	dish	NN
12350	971	5	,	,	,
12350	971	6	place	place	NN
12350	971	7	in	in	IN
12350	971	8	a	a	DT
12350	971	9	layer	layer	NN
12350	971	10	of	of	IN
12350	971	11	cold	cold	JJ
12350	971	12	cooked	cook	VBN
12350	971	13	fish	fish	NN
12350	971	14	,	,	,
12350	971	15	sprinkle	sprinkle	VB
12350	971	16	with	with	IN
12350	971	17	bread	bread	NN
12350	971	18	crumbs	crumb	NNS
12350	971	19	,	,	,
12350	971	20	parsley	parsley	NN
12350	971	21	,	,	,
12350	971	22	salt	salt	NN
12350	971	23	,	,	,
12350	971	24	butter	butter	NN
12350	971	25	and	and	CC
12350	971	26	pepper	pepper	NN
12350	971	27	;	;	,
12350	971	28	repeat	repeat	NN
12350	971	29	.	.	.
12350	972	1	Cover	cover	VB
12350	972	2	with	with	IN
12350	972	3	white	white	JJ
12350	972	4	sauce	sauce	NN
12350	972	5	,	,	,
12350	972	6	using	use	VBG
12350	972	7	one	one	CD
12350	972	8	tablespoon	tablespoon	NN
12350	972	9	of	of	IN
12350	972	10	flour	flour	NN
12350	972	11	to	to	IN
12350	972	12	two	two	CD
12350	972	13	tablespoons	tablespoon	NNS
12350	972	14	of	of	IN
12350	972	15	butter	butter	NN
12350	972	16	and	and	CC
12350	972	17	one	one	CD
12350	972	18	cup	cup	NN
12350	972	19	of	of	IN
12350	972	20	milk	milk	NN
12350	972	21	.	.	.
12350	973	1	Sprinkle	sprinkle	VB
12350	973	2	top	top	NN
12350	973	3	with	with	IN
12350	973	4	buttered	butter	VBN
12350	973	5	bread	bread	NN
12350	973	6	crumbs	crumb	NNS
12350	973	7	and	and	CC
12350	973	8	bake	bake	NN
12350	973	9	.	.	.
12350	974	1	*	*	NFP
12350	974	2	SAUCES	sauce	NNS
12350	974	3	FOR	for	IN
12350	974	4	FISH	FISH	NNS
12350	974	5	AND	and	CC
12350	974	6	VEGETABLES	vegetable	NNS
12350	974	7	*	*	NFP
12350	974	8	These	these	DT
12350	974	9	sauces	sauce	NNS
12350	974	10	are	be	VBP
12350	974	11	made	make	VBN
12350	974	12	by	by	IN
12350	974	13	combining	combine	VBG
12350	974	14	butter	butter	NN
12350	974	15	and	and	CC
12350	974	16	flour	flour	NN
12350	974	17	and	and	CC
12350	974	18	thinning	thin	VBG
12350	974	19	with	with	IN
12350	974	20	water	water	NN
12350	974	21	or	or	CC
12350	974	22	other	other	JJ
12350	974	23	liquid	liquid	NN
12350	974	24	.	.	.
12350	975	1	A	a	DT
12350	975	2	sauce	sauce	NN
12350	975	3	should	should	MD
12350	975	4	never	never	RB
12350	975	5	be	be	VB
12350	975	6	thickened	thicken	VBN
12350	975	7	by	by	IN
12350	975	8	adding	add	VBG
12350	975	9	a	a	DT
12350	975	10	mixture	mixture	NN
12350	975	11	of	of	IN
12350	975	12	flour	flour	NN
12350	975	13	and	and	CC
12350	975	14	water	water	NN
12350	975	15	,	,	,
12350	975	16	as	as	IN
12350	975	17	in	in	IN
12350	975	18	that	that	DT
12350	975	19	case	case	NN
12350	975	20	the	the	DT
12350	975	21	flour	flour	NN
12350	975	22	is	be	VBZ
12350	975	23	seldom	seldom	RB
12350	975	24	well	well	RB
12350	975	25	cooked	cooked	JJ
12350	975	26	;	;	:
12350	975	27	or	or	CC
12350	975	28	by	by	IN
12350	975	29	adding	add	VBG
12350	975	30	flour	flour	NN
12350	975	31	alone	alone	RB
12350	975	32	,	,	,
12350	975	33	as	as	IN
12350	975	34	this	this	DT
12350	975	35	way	way	NN
12350	975	36	is	be	VBZ
12350	975	37	certain	certain	JJ
12350	975	38	to	to	TO
12350	975	39	cause	cause	VB
12350	975	40	lumps	lump	NNS
12350	975	41	.	.	.
12350	976	1	The	the	DT
12350	976	2	flour	flour	NN
12350	976	3	should	should	MD
12350	976	4	be	be	VB
12350	976	5	allowed	allow	VBN
12350	976	6	to	to	TO
12350	976	7	cook	cook	VB
12350	976	8	before	before	IN
12350	976	9	the	the	DT
12350	976	10	liquid	liquid	NN
12350	976	11	is	be	VBZ
12350	976	12	added	add	VBN
12350	976	13	.	.	.
12350	977	1	All	all	DT
12350	977	2	sauces	sauce	NNS
12350	977	3	containing	contain	VBG
12350	977	4	butter	butter	NN
12350	977	5	and	and	CC
12350	977	6	milk	milk	NN
12350	977	7	should	should	MD
12350	977	8	be	be	VB
12350	977	9	cooked	cook	VBN
12350	977	10	in	in	IN
12350	977	11	a	a	DT
12350	977	12	double	double	JJ
12350	977	13	boiler	boiler	NN
12350	977	14	.	.	.
12350	978	1	If	if	IN
12350	978	2	so	so	RB
12350	978	3	desired	desire	VBD
12350	978	4	,	,	,
12350	978	5	any	any	DT
12350	978	6	neutral	neutral	JJ
12350	978	7	oil	oil	NN
12350	978	8	--	--	:
12350	978	9	that	that	RB
12350	978	10	is	is	RB
12350	978	11	,	,	,
12350	978	12	vegetable	vegetable	JJ
12350	978	13	or	or	CC
12350	978	14	nut	nut	NN
12350	978	15	oil	oil	NN
12350	978	16	--	--	:
12350	978	17	may	may	MD
12350	978	18	be	be	VB
12350	978	19	substituted	substitute	VBN
12350	978	20	for	for	IN
12350	978	21	the	the	DT
12350	978	22	butter	butter	NN
12350	978	23	called	call	VBN
12350	978	24	for	for	IN
12350	978	25	in	in	IN
12350	978	26	the	the	DT
12350	978	27	recipe	recipe	NN
12350	978	28	.	.	.
12350	979	1	Care	care	VB
12350	979	2	in	in	IN
12350	979	3	preparation	preparation	NN
12350	979	4	of	of	IN
12350	979	5	a	a	DT
12350	979	6	sauce	sauce	NN
12350	979	7	is	be	VBZ
12350	979	8	of	of	IN
12350	979	9	as	as	RB
12350	979	10	much	much	JJ
12350	979	11	importance	importance	NN
12350	979	12	as	as	IN
12350	979	13	is	be	VBZ
12350	979	14	the	the	DT
12350	979	15	preparation	preparation	NN
12350	979	16	of	of	IN
12350	979	17	the	the	DT
12350	979	18	dish	dish	NN
12350	979	19	the	the	DT
12350	979	20	sauce	sauce	NN
12350	979	21	garnishes	garnish	NNS
12350	979	22	.	.	.
12350	980	1	DRAWN	DRAWN	NNP
12350	980	2	BUTTER	BUTTER	NNP
12350	980	3	SAUCE	SAUCE	VBN
12350	980	4	Melt	melt	NN
12350	980	5	two	two	CD
12350	980	6	tablespoons	tablespoon	NNS
12350	980	7	of	of	IN
12350	980	8	butter	butter	NN
12350	980	9	and	and	CC
12350	980	10	stir	stir	VB
12350	980	11	in	in	IN
12350	980	12	two	two	CD
12350	980	13	tablespoons	tablespoon	NNS
12350	980	14	of	of	IN
12350	980	15	flour	flour	NN
12350	980	16	.	.	.
12350	981	1	Add	add	VB
12350	981	2	carefully	carefully	RB
12350	981	3	one	one	CD
12350	981	4	cup	cup	NN
12350	981	5	of	of	IN
12350	981	6	boiling	boiling	NN
12350	981	7	water	water	NN
12350	981	8	,	,	,
12350	981	9	then	then	RB
12350	981	10	season	season	NN
12350	981	11	with	with	IN
12350	981	12	one	one	CD
12350	981	13	-	-	HYPH
12350	981	14	half	half	NN
12350	981	15	teaspoon	teaspoon	NN
12350	981	16	of	of	IN
12350	981	17	salt	salt	NN
12350	981	18	and	and	CC
12350	981	19	a	a	DT
12350	981	20	dash	dash	NN
12350	981	21	of	of	IN
12350	981	22	pepper	pepper	NN
12350	981	23	and	and	CC
12350	981	24	paprika	paprika	NNS
12350	981	25	.	.	.
12350	982	1	Many	many	JJ
12350	982	2	sauces	sauce	NNS
12350	982	3	are	be	VBP
12350	982	4	made	make	VBN
12350	982	5	with	with	IN
12350	982	6	drawn	draw	VBN
12350	982	7	butter	butter	NN
12350	982	8	as	as	IN
12350	982	9	a	a	DT
12350	982	10	foundation	foundation	NN
12350	982	11	.	.	.
12350	983	1	For	for	IN
12350	983	2	caper	caper	NN
12350	983	3	sauce	sauce	NN
12350	983	4	add	add	VBP
12350	983	5	three	three	CD
12350	983	6	tablespoons	tablespoon	NNS
12350	983	7	of	of	IN
12350	983	8	capers	caper	NNS
12350	983	9	.	.	.
12350	984	1	For	for	IN
12350	984	2	egg	egg	NN
12350	984	3	sauce	sauce	NN
12350	984	4	add	add	VB
12350	984	5	one	one	CD
12350	984	6	egg	egg	NN
12350	984	7	,	,	,
12350	984	8	hard	hard	RB
12350	984	9	-	-	HYPH
12350	984	10	boiled	boil	VBN
12350	984	11	and	and	CC
12350	984	12	chopped	chop	VBN
12350	984	13	fine	fine	JJ
12350	984	14	.	.	.
12350	985	1	BEARNAISE	BEARNAISE	NNP
12350	985	2	SAUCE	SAUCE	VBN
12350	985	3	There	there	EX
12350	985	4	are	be	VBP
12350	985	5	several	several	JJ
12350	985	6	ways	way	NNS
12350	985	7	of	of	IN
12350	985	8	making	make	VBG
12350	985	9	Bearnaise	Bearnaise	NNP
12350	985	10	sauce	sauce	NN
12350	985	11	.	.	.
12350	986	1	This	this	DT
12350	986	2	is	be	VBZ
12350	986	3	one	one	CD
12350	986	4	very	very	RB
12350	986	5	simple	simple	JJ
12350	986	6	rule	rule	NN
12350	986	7	:	:	:
12350	986	8	Bring	bring	VB
12350	986	9	to	to	IN
12350	986	10	the	the	DT
12350	986	11	boil	boil	NN
12350	986	12	two	two	CD
12350	986	13	tablespoons	tablespoon	NNS
12350	986	14	each	each	DT
12350	986	15	of	of	IN
12350	986	16	vinegar	vinegar	NN
12350	986	17	and	and	CC
12350	986	18	water	water	NN
12350	986	19	.	.	.
12350	987	1	Simmer	simmer	NN
12350	987	2	in	in	IN
12350	987	3	it	-PRON-	PRP
12350	987	4	for	for	IN
12350	987	5	ten	ten	CD
12350	987	6	minutes	minute	NNS
12350	987	7	a	a	DT
12350	987	8	slice	slice	NN
12350	987	9	of	of	IN
12350	987	10	onion	onion	NN
12350	987	11	.	.	.
12350	988	1	Take	take	VB
12350	988	2	out	out	RP
12350	988	3	the	the	DT
12350	988	4	onion	onion	NN
12350	988	5	and	and	CC
12350	988	6	add	add	VB
12350	988	7	the	the	DT
12350	988	8	yolks	yolk	NNS
12350	988	9	of	of	IN
12350	988	10	three	three	CD
12350	988	11	eggs	egg	NNS
12350	988	12	beaten	beat	VBN
12350	988	13	very	very	RB
12350	988	14	light	light	JJ
12350	988	15	.	.	.
12350	989	1	Take	take	VB
12350	989	2	from	from	IN
12350	989	3	the	the	DT
12350	989	4	fire	fire	NN
12350	989	5	,	,	,
12350	989	6	add	add	VB
12350	989	7	salt	salt	NN
12350	989	8	and	and	CC
12350	989	9	pepper	pepper	NN
12350	989	10	to	to	IN
12350	989	11	season	season	NN
12350	989	12	,	,	,
12350	989	13	and	and	CC
12350	989	14	four	four	CD
12350	989	15	tablespoons	tablespoon	NNS
12350	989	16	of	of	IN
12350	989	17	butter	butter	NN
12350	989	18	beaten	beat	VBN
12350	989	19	to	to	IN
12350	989	20	a	a	DT
12350	989	21	cream	cream	NN
12350	989	22	,	,	,
12350	989	23	and	and	CC
12350	989	24	added	add	VBD
12350	989	25	slowly	slowly	RB
12350	989	26	.	.	.
12350	990	1	*	*	NFP
12350	990	2	Quick	Quick	NNP
12350	990	3	Bearnaise	Bearnaise	NNP
12350	990	4	Sauce	Sauce	NNP
12350	990	5	.	.	.
12350	991	1	*	*	NFP
12350	991	2	--Beat	--beat	VBP
12350	991	3	the	the	DT
12350	991	4	yolks	yolk	NNS
12350	991	5	of	of	IN
12350	991	6	four	four	CD
12350	991	7	eggs	egg	NNS
12350	991	8	with	with	IN
12350	991	9	four	four	CD
12350	991	10	tablespoons	tablespoon	NNS
12350	991	11	of	of	IN
12350	991	12	oil	oil	NN
12350	991	13	and	and	CC
12350	991	14	four	four	CD
12350	991	15	of	of	IN
12350	991	16	water	water	NN
12350	991	17	.	.	.
12350	992	1	Add	add	VB
12350	992	2	a	a	DT
12350	992	3	cup	cup	NN
12350	992	4	of	of	IN
12350	992	5	boiling	boil	VBG
12350	992	6	water	water	NN
12350	992	7	and	and	CC
12350	992	8	cook	cook	VB
12350	992	9	slowly	slowly	RB
12350	992	10	until	until	IN
12350	992	11	thick	thick	JJ
12350	992	12	and	and	CC
12350	992	13	smooth	smooth	JJ
12350	992	14	.	.	.
12350	993	1	Take	take	VB
12350	993	2	from	from	IN
12350	993	3	the	the	DT
12350	993	4	fire	fire	NN
12350	993	5	,	,	,
12350	993	6	and	and	CC
12350	993	7	add	add	VB
12350	993	8	minced	mince	VBN
12350	993	9	onion	onion	NN
12350	993	10	,	,	,
12350	993	11	capers	caper	NNS
12350	993	12	,	,	,
12350	993	13	olives	olive	NNS
12350	993	14	,	,	,
12350	993	15	pickles	pickle	NNS
12350	993	16	,	,	,
12350	993	17	and	and	CC
12350	993	18	parsley	parsley	NN
12350	993	19	and	and	CC
12350	993	20	a	a	DT
12350	993	21	little	little	JJ
12350	993	22	tarragon	tarragon	NNP
12350	993	23	vinegar	vinegar	NN
12350	993	24	.	.	.
12350	994	1	CUCUMBER	CUCUMBER	NNP
12350	994	2	SAUCE	SAUCE	NNP
12350	994	3	Pare	Pare	NNP
12350	994	4	two	two	CD
12350	994	5	large	large	JJ
12350	994	6	cucumbers	cucumber	NNS
12350	994	7	;	;	:
12350	994	8	remove	remove	VB
12350	994	9	seeds	seed	NNS
12350	994	10	,	,	,
12350	994	11	if	if	IN
12350	994	12	large	large	JJ
12350	994	13	;	;	:
12350	994	14	chop	chop	NN
12350	994	15	fine	fine	RB
12350	994	16	and	and	CC
12350	994	17	squeeze	squeeze	RB
12350	994	18	dry	dry	JJ
12350	994	19	.	.	.
12350	995	1	Season	season	NN
12350	995	2	with	with	IN
12350	995	3	salt	salt	NN
12350	995	4	,	,	,
12350	995	5	vinegar	vinegar	NN
12350	995	6	,	,	,
12350	995	7	paprika	paprika	NNS
12350	995	8	and	and	CC
12350	995	9	add	add	VB
12350	995	10	one	one	CD
12350	995	11	-	-	HYPH
12350	995	12	half	half	NN
12350	995	13	cup	cup	NN
12350	995	14	of	of	IN
12350	995	15	cream	cream	NN
12350	995	16	.	.	.
12350	996	1	SAUCE	SAUCE	NNP
12350	996	2	HOLLANDAISE	HOLLANDAISE	NNP
12350	996	3	Mix	Mix	NNP
12350	996	4	one	one	CD
12350	996	5	tablespoon	tablespoon	NN
12350	996	6	of	of	IN
12350	996	7	butter	butter	NN
12350	996	8	and	and	CC
12350	996	9	one	one	CD
12350	996	10	of	of	IN
12350	996	11	flour	flour	NN
12350	996	12	in	in	IN
12350	996	13	a	a	DT
12350	996	14	saucepan	saucepan	NN
12350	996	15	and	and	CC
12350	996	16	add	add	VB
12350	996	17	gradually	gradually	RB
12350	996	18	half	half	PDT
12350	996	19	a	a	DT
12350	996	20	pint	pint	NN
12350	996	21	of	of	IN
12350	996	22	boiling	boil	VBG
12350	996	23	water	water	NN
12350	996	24	.	.	.
12350	997	1	Stir	stir	VB
12350	997	2	until	until	IN
12350	997	3	it	-PRON-	PRP
12350	997	4	just	just	RB
12350	997	5	reaches	reach	VBZ
12350	997	6	the	the	DT
12350	997	7	boiling	boiling	NN
12350	997	8	point	point	NN
12350	997	9	;	;	:
12350	997	10	take	take	VB
12350	997	11	from	from	IN
12350	997	12	the	the	DT
12350	997	13	fire	fire	NN
12350	997	14	and	and	CC
12350	997	15	add	add	VB
12350	997	16	the	the	DT
12350	997	17	yolks	yolk	NNS
12350	997	18	of	of	IN
12350	997	19	two	two	CD
12350	997	20	eggs	egg	NNS
12350	997	21	.	.	.
12350	998	1	Into	into	IN
12350	998	2	another	another	DT
12350	998	3	saucepan	saucepan	NN
12350	998	4	put	put	VBD
12350	998	5	a	a	DT
12350	998	6	slice	slice	NN
12350	998	7	of	of	IN
12350	998	8	onion	onion	NN
12350	998	9	,	,	,
12350	998	10	a	a	DT
12350	998	11	bay	bay	NN
12350	998	12	leaf	leaf	NN
12350	998	13	,	,	,
12350	998	14	and	and	CC
12350	998	15	a	a	DT
12350	998	16	clove	clove	NN
12350	998	17	of	of	IN
12350	998	18	garlic	garlic	NN
12350	998	19	;	;	:
12350	998	20	add	add	VB
12350	998	21	four	four	CD
12350	998	22	tablespoons	tablespoon	NNS
12350	998	23	of	of	IN
12350	998	24	vinegar	vinegar	NN
12350	998	25	,	,	,
12350	998	26	and	and	CC
12350	998	27	stand	stand	VB
12350	998	28	this	this	DT
12350	998	29	over	over	IN
12350	998	30	the	the	DT
12350	998	31	fire	fire	NN
12350	998	32	until	until	IN
12350	998	33	the	the	DT
12350	998	34	vinegar	vinegar	NN
12350	998	35	is	be	VBZ
12350	998	36	reduced	reduce	VBN
12350	998	37	one	one	CD
12350	998	38	-	-	HYPH
12350	998	39	half	half	NN
12350	998	40	.	.	.
12350	999	1	Turn	turn	VB
12350	999	2	this	this	DT
12350	999	3	into	into	IN
12350	999	4	the	the	DT
12350	999	5	sauce	sauce	NN
12350	999	6	,	,	,
12350	999	7	stir	stir	VB
12350	999	8	for	for	IN
12350	999	9	a	a	DT
12350	999	10	moment	moment	NN
12350	999	11	;	;	:
12350	999	12	strain	strain	VB
12350	999	13	through	through	IN
12350	999	14	a	a	DT
12350	999	15	fine	fine	JJ
12350	999	16	sieve	sieve	NN
12350	999	17	;	;	:
12350	999	18	add	add	VB
12350	999	19	half	half	PDT
12350	999	20	a	a	DT
12350	999	21	teaspoon	teaspoon	NN
12350	999	22	of	of	IN
12350	999	23	salt	salt	NN
12350	999	24	and	and	CC
12350	999	25	serve	serve	VB
12350	999	26	.	.	.
12350	1000	1	This	this	DT
12350	1000	2	sauce	sauce	NN
12350	1000	3	may	may	MD
12350	1000	4	be	be	VB
12350	1000	5	varied	vary	VBN
12350	1000	6	by	by	IN
12350	1000	7	adding	add	VBG
12350	1000	8	lemon	lemon	NN
12350	1000	9	juice	juice	NN
12350	1000	10	instead	instead	RB
12350	1000	11	of	of	IN
12350	1000	12	vinegar	vinegar	NN
12350	1000	13	,	,	,
12350	1000	14	or	or	CC
12350	1000	15	by	by	IN
12350	1000	16	using	use	VBG
12350	1000	17	the	the	DT
12350	1000	18	water	water	NN
12350	1000	19	in	in	IN
12350	1000	20	which	which	WDT
12350	1000	21	the	the	DT
12350	1000	22	fish	fish	NN
12350	1000	23	was	be	VBD
12350	1000	24	boiled	boil	VBN
12350	1000	25	.	.	.
12350	1001	1	It	-PRON-	PRP
12350	1001	2	is	be	VBZ
12350	1001	3	one	one	CD
12350	1001	4	of	of	IN
12350	1001	5	the	the	DT
12350	1001	6	daintiest	daintiest	NN
12350	1001	7	of	of	IN
12350	1001	8	all	all	DT
12350	1001	9	sauces	sauce	NNS
12350	1001	10	.	.	.
12350	1002	1	MUSTARD	mustard	NN
12350	1002	2	SAUCE	SAUCE	VBN
12350	1002	3	Mix	mix	NN
12350	1002	4	two	two	CD
12350	1002	5	tablespoons	tablespoon	NNS
12350	1002	6	of	of	IN
12350	1002	7	vinegar	vinegar	NN
12350	1002	8	and	and	CC
12350	1002	9	one	one	CD
12350	1002	10	of	of	IN
12350	1002	11	mustard	mustard	NN
12350	1002	12	,	,	,
12350	1002	13	one	one	CD
12350	1002	14	teaspoon	teaspoon	NN
12350	1002	15	of	of	IN
12350	1002	16	oil	oil	NN
12350	1002	17	or	or	CC
12350	1002	18	butter	butter	NN
12350	1002	19	melted	melt	VBN
12350	1002	20	,	,	,
12350	1002	21	pepper	pepper	NN
12350	1002	22	and	and	CC
12350	1002	23	salt	salt	NN
12350	1002	24	to	to	IN
12350	1002	25	taste	taste	NN
12350	1002	26	.	.	.
12350	1003	1	Add	add	VB
12350	1003	2	this	this	DT
12350	1003	3	to	to	IN
12350	1003	4	two	two	CD
12350	1003	5	hard	hard	RB
12350	1003	6	-	-	HYPH
12350	1003	7	boiled	boil	VBN
12350	1003	8	eggs	egg	NNS
12350	1003	9	chopped	chop	VBN
12350	1003	10	fine	fine	RB
12350	1003	11	,	,	,
12350	1003	12	with	with	IN
12350	1003	13	a	a	DT
12350	1003	14	small	small	JJ
12350	1003	15	onion	onion	NN
12350	1003	16	and	and	CC
12350	1003	17	about	about	IN
12350	1003	18	the	the	DT
12350	1003	19	same	same	JJ
12350	1003	20	quantity	quantity	NN
12350	1003	21	of	of	IN
12350	1003	22	parsley	parsley	NN
12350	1003	23	as	as	IN
12350	1003	24	eggs	egg	NNS
12350	1003	25	;	;	:
12350	1003	26	and	and	CC
12350	1003	27	mix	mix	VB
12350	1003	28	all	all	RB
12350	1003	29	well	well	RB
12350	1003	30	together	together	RB
12350	1003	31	.	.	.
12350	1004	1	MAÎTRE	MAÎTRE	NNP
12350	1004	2	D'HÔTEL	d'hôtel	NN
12350	1004	3	BUTTER	butter	NN
12350	1004	4	Work	work	NN
12350	1004	5	into	into	IN
12350	1004	6	one	one	CD
12350	1004	7	-	-	HYPH
12350	1004	8	half	half	NN
12350	1004	9	cup	cup	NN
12350	1004	10	of	of	IN
12350	1004	11	butter	butter	NN
12350	1004	12	all	all	PDT
12350	1004	13	the	the	DT
12350	1004	14	lemon	lemon	NN
12350	1004	15	juice	juice	NN
12350	1004	16	it	-PRON-	PRP
12350	1004	17	will	will	MD
12350	1004	18	take	take	VB
12350	1004	19	,	,	,
12350	1004	20	and	and	CC
12350	1004	21	add	add	VB
12350	1004	22	a	a	DT
12350	1004	23	teaspoon	teaspoon	NN
12350	1004	24	of	of	IN
12350	1004	25	minced	mince	VBN
12350	1004	26	parsley	parsley	NNP
12350	1004	27	.	.	.
12350	1005	1	PICKLE	PICKLE	NNP
12350	1005	2	SAUCE	SAUCE	VBN
12350	1005	3	Cream	cream	NN
12350	1005	4	two	two	CD
12350	1005	5	tablespoons	tablespoon	NNS
12350	1005	6	of	of	IN
12350	1005	7	butter	butter	NN
12350	1005	8	,	,	,
12350	1005	9	add	add	VB
12350	1005	10	one	one	CD
12350	1005	11	teaspoon	teaspoon	NN
12350	1005	12	of	of	IN
12350	1005	13	salt	salt	NN
12350	1005	14	and	and	CC
12350	1005	15	one	one	CD
12350	1005	16	tablespoon	tablespoon	NN
12350	1005	17	of	of	IN
12350	1005	18	chopped	chopped	JJ
12350	1005	19	pickle	pickle	NN
12350	1005	20	.	.	.
12350	1006	1	A	a	DT
12350	1006	2	speck	speck	NN
12350	1006	3	of	of	IN
12350	1006	4	red	red	JJ
12350	1006	5	pepper	pepper	NN
12350	1006	6	may	may	MD
12350	1006	7	be	be	VB
12350	1006	8	added	add	VBN
12350	1006	9	.	.	.
12350	1007	1	SARDELLEN	SARDELLEN	NNP
12350	1007	2	,	,	,
12350	1007	3	OR	or	CC
12350	1007	4	HERRING	HERRING	NNP
12350	1007	5	SAUCE	SAUCE	NNP
12350	1007	6	Brown	Brown	NNP
12350	1007	7	a	a	DT
12350	1007	8	spoon	spoon	NN
12350	1007	9	of	of	IN
12350	1007	10	flour	flour	NN
12350	1007	11	in	in	IN
12350	1007	12	heated	heated	JJ
12350	1007	13	fat	fat	NN
12350	1007	14	,	,	,
12350	1007	15	add	add	VB
12350	1007	16	a	a	DT
12350	1007	17	quantity	quantity	NN
12350	1007	18	of	of	IN
12350	1007	19	hot	hot	JJ
12350	1007	20	fish	fish	NN
12350	1007	21	stock	stock	NN
12350	1007	22	and	and	CC
12350	1007	23	a	a	DT
12350	1007	24	few	few	JJ
12350	1007	25	sardellen	sardellen	NN
12350	1007	26	chopped	chop	VBD
12350	1007	27	fine	fine	JJ
12350	1007	28	,	,	,
12350	1007	29	which	which	WDT
12350	1007	30	you	-PRON-	PRP
12350	1007	31	have	have	VBP
12350	1007	32	previously	previously	RB
12350	1007	33	washed	wash	VBN
12350	1007	34	in	in	IN
12350	1007	35	cold	cold	JJ
12350	1007	36	water	water	NN
12350	1007	37	,	,	,
12350	1007	38	also	also	RB
12350	1007	39	a	a	DT
12350	1007	40	finely	finely	RB
12350	1007	41	-	-	HYPH
12350	1007	42	chopped	chop	VBN
12350	1007	43	onion	onion	NN
12350	1007	44	.	.	.
12350	1008	1	Let	let	VB
12350	1008	2	this	this	DT
12350	1008	3	boil	boil	VB
12350	1008	4	a	a	DT
12350	1008	5	few	few	JJ
12350	1008	6	minutes	minute	NNS
12350	1008	7	,	,	,
12350	1008	8	add	add	VB
12350	1008	9	a	a	DT
12350	1008	10	little	little	JJ
12350	1008	11	vinegar	vinegar	NN
12350	1008	12	and	and	CC
12350	1008	13	sugar	sugar	NN
12350	1008	14	;	;	:
12350	1008	15	strain	strain	VB
12350	1008	16	this	this	DT
12350	1008	17	sauce	sauce	NN
12350	1008	18	through	through	IN
12350	1008	19	a	a	DT
12350	1008	20	wire	wire	NN
12350	1008	21	sieve	sieve	NN
12350	1008	22	and	and	CC
12350	1008	23	add	add	VB
12350	1008	24	a	a	DT
12350	1008	25	few	few	JJ
12350	1008	26	capers	caper	NNS
12350	1008	27	and	and	CC
12350	1008	28	a	a	DT
12350	1008	29	wineglass	wineglass	NN
12350	1008	30	of	of	IN
12350	1008	31	white	white	JJ
12350	1008	32	wine	wine	NN
12350	1008	33	and	and	CC
12350	1008	34	let	let	VB
12350	1008	35	it	-PRON-	PRP
12350	1008	36	boil	boil	VB
12350	1008	37	up	up	RP
12350	1008	38	once	once	RB
12350	1008	39	again	again	RB
12350	1008	40	and	and	CC
12350	1008	41	thicken	thicken	VBN
12350	1008	42	with	with	IN
12350	1008	43	the	the	DT
12350	1008	44	yolk	yolk	NNP
12350	1008	45	of	of	IN
12350	1008	46	one	one	CD
12350	1008	47	egg	egg	NN
12350	1008	48	.	.	.
12350	1009	1	SAUCE	SAUCE	NNP
12350	1009	2	VINAIGRETTE	VINAIGRETTE	NNP
12350	1009	3	Rub	rub	VBP
12350	1009	4	the	the	DT
12350	1009	5	mixing	mix	VBG
12350	1009	6	bowl	bowl	NN
12350	1009	7	with	with	IN
12350	1009	8	a	a	DT
12350	1009	9	clove	clove	NN
12350	1009	10	of	of	IN
12350	1009	11	garlic	garlic	NN
12350	1009	12	,	,	,
12350	1009	13	add	add	VB
12350	1009	14	one	one	CD
12350	1009	15	-	-	HYPH
12350	1009	16	half	half	NN
12350	1009	17	teaspoon	teaspoon	NN
12350	1009	18	of	of	IN
12350	1009	19	salt	salt	NN
12350	1009	20	,	,	,
12350	1009	21	dash	dash	NN
12350	1009	22	of	of	IN
12350	1009	23	white	white	JJ
12350	1009	24	pepper	pepper	NN
12350	1009	25	,	,	,
12350	1009	26	and	and	CC
12350	1009	27	a	a	DT
12350	1009	28	teaspoon	teaspoon	NN
12350	1009	29	of	of	IN
12350	1009	30	cold	cold	JJ
12350	1009	31	water	water	NN
12350	1009	32	or	or	CC
12350	1009	33	a	a	DT
12350	1009	34	bit	bit	NN
12350	1009	35	of	of	IN
12350	1009	36	ice	ice	NN
12350	1009	37	,	,	,
12350	1009	38	then	then	RB
12350	1009	39	four	four	CD
12350	1009	40	tablespoons	tablespoon	NNS
12350	1009	41	of	of	IN
12350	1009	42	oil	oil	NN
12350	1009	43	.	.	.
12350	1010	1	Mix	mix	VB
12350	1010	2	until	until	IN
12350	1010	3	the	the	DT
12350	1010	4	salt	salt	NN
12350	1010	5	is	be	VBZ
12350	1010	6	dissolved	dissolve	VBN
12350	1010	7	,	,	,
12350	1010	8	remove	remove	VB
12350	1010	9	the	the	DT
12350	1010	10	ice	ice	NN
12350	1010	11	and	and	CC
12350	1010	12	add	add	VB
12350	1010	13	ten	ten	CD
12350	1010	14	drops	drop	NNS
12350	1010	15	of	of	IN
12350	1010	16	tabasco	tabasco	NN
12350	1010	17	sauce	sauce	NN
12350	1010	18	,	,	,
12350	1010	19	two	two	CD
12350	1010	20	tablespoons	tablespoon	NNS
12350	1010	21	tarragon	tarragon	NNP
12350	1010	22	vinegar	vinegar	NN
12350	1010	23	,	,	,
12350	1010	24	one	one	CD
12350	1010	25	tablespoon	tablespoon	NN
12350	1010	26	grated	grate	VBD
12350	1010	27	onion	onion	NN
12350	1010	28	,	,	,
12350	1010	29	one	one	CD
12350	1010	30	tablespoon	tablespoon	NN
12350	1010	31	chopped	chop	VBD
12350	1010	32	parsley	parsley	NN
12350	1010	33	and	and	CC
12350	1010	34	one	one	CD
12350	1010	35	chopped	chop	VBN
12350	1010	36	gherkin	gherkin	NN
12350	1010	37	.	.	.
12350	1011	1	ANCHOVY	ANCHOVY	NNP
12350	1011	2	SAUCE	SAUCE	VBN
12350	1011	3	Mix	mix	NN
12350	1011	4	six	six	CD
12350	1011	5	tablespoons	tablespoon	NNS
12350	1011	6	of	of	IN
12350	1011	7	melted	melted	JJ
12350	1011	8	butter	butter	NN
12350	1011	9	and	and	CC
12350	1011	10	one	one	CD
12350	1011	11	and	and	CC
12350	1011	12	one	one	CD
12350	1011	13	-	-	HYPH
12350	1011	14	half	half	NN
12350	1011	15	teaspoons	teaspoon	NNS
12350	1011	16	anchovy	anchovy	JJ
12350	1011	17	paste	paste	NN
12350	1011	18	,	,	,
12350	1011	19	place	place	NN
12350	1011	20	in	in	IN
12350	1011	21	double	double	JJ
12350	1011	22	boiler	boiler	NN
12350	1011	23	and	and	CC
12350	1011	24	allow	allow	VB
12350	1011	25	to	to	TO
12350	1011	26	boil	boil	VB
12350	1011	27	for	for	IN
12350	1011	28	about	about	RB
12350	1011	29	six	six	CD
12350	1011	30	minutes	minute	NNS
12350	1011	31	.	.	.
12350	1012	1	Flavor	flavor	NN
12350	1012	2	with	with	IN
12350	1012	3	lemon	lemon	NN
12350	1012	4	juice	juice	NN
12350	1012	5	.	.	.
12350	1013	1	SAUCE	SAUCE	VBN
12350	1013	2	PIQUANTE	PIQUANTE	NNS
12350	1013	3	To	to	IN
12350	1013	4	one	one	CD
12350	1013	5	pint	pint	NN
12350	1013	6	of	of	IN
12350	1013	7	drawn	draw	VBN
12350	1013	8	butter	butter	NN
12350	1013	9	add	add	VB
12350	1013	10	one	one	CD
12350	1013	11	tablespoon	tablespoon	NN
12350	1013	12	each	each	DT
12350	1013	13	of	of	IN
12350	1013	14	vinegar	vinegar	NN
12350	1013	15	and	and	CC
12350	1013	16	lemon	lemon	NN
12350	1013	17	juice	juice	NN
12350	1013	18	and	and	CC
12350	1013	19	two	two	CD
12350	1013	20	tablespoons	tablespoon	NNS
12350	1013	21	each	each	DT
12350	1013	22	of	of	IN
12350	1013	23	chopped	chopped	JJ
12350	1013	24	capers	caper	NNS
12350	1013	25	,	,	,
12350	1013	26	pickles	pickle	NNS
12350	1013	27	,	,	,
12350	1013	28	and	and	CC
12350	1013	29	olives	olive	NNS
12350	1013	30	,	,	,
12350	1013	31	one	one	CD
12350	1013	32	-	-	HYPH
12350	1013	33	half	half	NN
12350	1013	34	teaspoon	teaspoon	NN
12350	1013	35	onion	onion	NN
12350	1013	36	juice	juice	NN
12350	1013	37	,	,	,
12350	1013	38	a	a	DT
12350	1013	39	few	few	JJ
12350	1013	40	grains	grain	NNS
12350	1013	41	cayenne	cayenne	NN
12350	1013	42	pepper	pepper	NN
12350	1013	43	.	.	.
12350	1014	1	SAUCE	SAUCE	VBN
12350	1014	2	TARTARE	TARTARE	NNP
12350	1014	3	Add	Add	NNP
12350	1014	4	to	to	IN
12350	1014	5	a	a	DT
12350	1014	6	half	half	JJ
12350	1014	7	pint	pint	NN
12350	1014	8	of	of	IN
12350	1014	9	well	well	RB
12350	1014	10	-	-	HYPH
12350	1014	11	made	make	VBN
12350	1014	12	mayonnaise	mayonnaise	NN
12350	1014	13	dressing	dress	VBG
12350	1014	14	two	two	CD
12350	1014	15	olives	olive	NNS
12350	1014	16	,	,	,
12350	1014	17	one	one	CD
12350	1014	18	gherkin	gherkin	NN
12350	1014	19	and	and	CC
12350	1014	20	one	one	CD
12350	1014	21	small	small	JJ
12350	1014	22	onion	onion	NN
12350	1014	23	,	,	,
12350	1014	24	chopped	chop	VBD
12350	1014	25	fine	fine	RB
12350	1014	26	.	.	.
12350	1015	1	Chop	chop	VB
12350	1015	2	sufficient	sufficient	JJ
12350	1015	3	parsley	parsley	NN
12350	1015	4	to	to	TO
12350	1015	5	make	make	VB
12350	1015	6	a	a	DT
12350	1015	7	tablespoonful	tablespoonful	JJ
12350	1015	8	,	,	,
12350	1015	9	crush	crush	VB
12350	1015	10	it	-PRON-	PRP
12350	1015	11	in	in	IN
12350	1015	12	a	a	DT
12350	1015	13	bowl	bowl	NN
12350	1015	14	and	and	CC
12350	1015	15	add	add	VB
12350	1015	16	it	-PRON-	PRP
12350	1015	17	first	first	RB
12350	1015	18	to	to	IN
12350	1015	19	the	the	DT
12350	1015	20	mayonnaise	mayonnaise	NN
12350	1015	21	.	.	.
12350	1016	1	Stir	stir	VB
12350	1016	2	in	in	IN
12350	1016	3	at	at	RB
12350	1016	4	least	least	JJS
12350	1016	5	a	a	DT
12350	1016	6	tablespoon	tablespoon	NN
12350	1016	7	of	of	IN
12350	1016	8	drained	drain	VBN
12350	1016	9	capers	caper	NNS
12350	1016	10	and	and	CC
12350	1016	11	serve	serve	VB
12350	1016	12	with	with	IN
12350	1016	13	fried	fried	JJ
12350	1016	14	or	or	CC
12350	1016	15	broiled	broil	VBN
12350	1016	16	fish	fish	NN
12350	1016	17	.	.	.
12350	1017	1	WHITE	WHITE	NNP
12350	1017	2	SAUCE	SAUCE	NNP
12350	1017	3	(	(	-LRB-
12350	1017	4	FOR	for	IN
12350	1017	5	VEGETABLES	VEGETABLES	NNP
12350	1017	6	)	)	-RRB-
12350	1017	7	Place	place	VB
12350	1017	8	two	two	CD
12350	1017	9	tablespoons	tablespoon	NNS
12350	1017	10	of	of	IN
12350	1017	11	butter	butter	NN
12350	1017	12	in	in	IN
12350	1017	13	a	a	DT
12350	1017	14	saucepan	saucepan	NN
12350	1017	15	;	;	:
12350	1017	16	stir	stir	NN
12350	1017	17	until	until	IN
12350	1017	18	melted	melt	VBN
12350	1017	19	:	:	:
12350	1017	20	add	add	VB
12350	1017	21	two	two	CD
12350	1017	22	tablespoons	tablespoon	NNS
12350	1017	23	of	of	IN
12350	1017	24	flour	flour	NN
12350	1017	25	mixed	mix	VBN
12350	1017	26	with	with	IN
12350	1017	27	one	one	CD
12350	1017	28	-	-	HYPH
12350	1017	29	fourth	fourth	NN
12350	1017	30	of	of	IN
12350	1017	31	a	a	DT
12350	1017	32	teaspoon	teaspoon	NN
12350	1017	33	of	of	IN
12350	1017	34	salt	salt	NN
12350	1017	35	and	and	CC
12350	1017	36	a	a	DT
12350	1017	37	few	few	JJ
12350	1017	38	grains	grain	NNS
12350	1017	39	of	of	IN
12350	1017	40	pepper	pepper	NN
12350	1017	41	.	.	.
12350	1018	1	Stir	stir	VB
12350	1018	2	until	until	IN
12350	1018	3	smooth	smooth	JJ
12350	1018	4	.	.	.
12350	1019	1	Add	add	VB
12350	1019	2	one	one	CD
12350	1019	3	cup	cup	NN
12350	1019	4	of	of	IN
12350	1019	5	milk	milk	NN
12350	1019	6	gradually	gradually	RB
12350	1019	7	and	and	CC
12350	1019	8	continue	continue	VBP
12350	1019	9	to	to	TO
12350	1019	10	stir	stir	VB
12350	1019	11	until	until	IN
12350	1019	12	well	well	RB
12350	1019	13	mixed	mixed	JJ
12350	1019	14	and	and	CC
12350	1019	15	thick	thick	JJ
12350	1019	16	.	.	.
12350	1020	1	Chopped	chop	VBN
12350	1020	2	parsley	parsley	NN
12350	1020	3	may	may	MD
12350	1020	4	be	be	VB
12350	1020	5	added	add	VBN
12350	1020	6	.	.	.
12350	1021	1	Used	use	VBN
12350	1021	2	for	for	IN
12350	1021	3	creamed	creamed	JJ
12350	1021	4	vegetables	vegetable	NNS
12350	1021	5	--	--	:
12350	1021	6	potatoes	potato	NNS
12350	1021	7	,	,	,
12350	1021	8	celery	celery	NN
12350	1021	9	,	,	,
12350	1021	10	onion	onion	NN
12350	1021	11	,	,	,
12350	1021	12	peas	pea	NNS
12350	1021	13	,	,	,
12350	1021	14	etc	etc	FW
12350	1021	15	.	.	.
12350	1022	1	CREAM	cream	NN
12350	1022	2	MUSTARD	mustard	NN
12350	1022	3	SAUCE	SAUCE	VBN
12350	1022	4	Make	make	VBP
12350	1022	5	white	white	JJ
12350	1022	6	sauce	sauce	NN
12350	1022	7	as	as	IN
12350	1022	8	directed	direct	VBN
12350	1022	9	above	above	RB
12350	1022	10	.	.	.
12350	1023	1	Mix	mix	VB
12350	1023	2	one	one	CD
12350	1023	3	tablespoon	tablespoon	NN
12350	1023	4	of	of	IN
12350	1023	5	mustard	mustard	NN
12350	1023	6	with	with	IN
12350	1023	7	a	a	DT
12350	1023	8	teaspoon	teaspoon	NN
12350	1023	9	of	of	IN
12350	1023	10	cold	cold	JJ
12350	1023	11	water	water	NN
12350	1023	12	and	and	CC
12350	1023	13	stir	stir	VB
12350	1023	14	into	into	IN
12350	1023	15	the	the	DT
12350	1023	16	sauce	sauce	NN
12350	1023	17	about	about	RB
12350	1023	18	two	two	CD
12350	1023	19	minutes	minute	NNS
12350	1023	20	before	before	IN
12350	1023	21	serving	serve	VBG
12350	1023	22	.	.	.
12350	1024	1	The	the	DT
12350	1024	2	quantity	quantity	NN
12350	1024	3	of	of	IN
12350	1024	4	mustard	mustard	NN
12350	1024	5	may	may	MD
12350	1024	6	be	be	VB
12350	1024	7	increased	increase	VBN
12350	1024	8	or	or	CC
12350	1024	9	diminished	diminish	VBN
12350	1024	10	,	,	,
12350	1024	11	as	as	IN
12350	1024	12	one	one	PRP
12350	1024	13	may	may	MD
12350	1024	14	desire	desire	VB
12350	1024	15	the	the	DT
12350	1024	16	flavor	flavor	NN
12350	1024	17	strong	strong	JJ
12350	1024	18	or	or	CC
12350	1024	19	mild	mild	JJ
12350	1024	20	.	.	.
12350	1025	1	CURRY	CURRY	NNP
12350	1025	2	SAUCE	SAUCE	NNP
12350	1025	3	Use	use	VB
12350	1025	4	one	one	CD
12350	1025	5	teaspoon	teaspoon	NN
12350	1025	6	of	of	IN
12350	1025	7	curry	curry	NN
12350	1025	8	in	in	IN
12350	1025	9	the	the	DT
12350	1025	10	flour	flour	NN
12350	1025	11	while	while	IN
12350	1025	12	making	make	VBG
12350	1025	13	white	white	JJ
12350	1025	14	sauce	sauce	NN
12350	1025	15	.	.	.
12350	1026	1	SPANISH	SPANISH	NNP
12350	1026	2	SAUCE	SAUCE	NNP
12350	1026	3	Cook	Cook	NNP
12350	1026	4	one	one	CD
12350	1026	5	onion	onion	NN
12350	1026	6	and	and	CC
12350	1026	7	green	green	JJ
12350	1026	8	pepper	pepper	NN
12350	1026	9	chopped	chop	VBD
12350	1026	10	fine	fine	RB
12350	1026	11	in	in	IN
12350	1026	12	hot	hot	JJ
12350	1026	13	butter	butter	NN
12350	1026	14	;	;	:
12350	1026	15	add	add	VB
12350	1026	16	four	four	CD
12350	1026	17	tablespoons	tablespoon	NNS
12350	1026	18	of	of	IN
12350	1026	19	flour	flour	NN
12350	1026	20	,	,	,
12350	1026	21	stir	stir	VB
12350	1026	22	until	until	IN
12350	1026	23	smooth	smooth	JJ
12350	1026	24	.	.	.
12350	1027	1	Add	add	VB
12350	1027	2	two	two	CD
12350	1027	3	cups	cup	NNS
12350	1027	4	of	of	IN
12350	1027	5	strained	strained	JJ
12350	1027	6	tomatoes	tomato	NNS
12350	1027	7	.	.	.
12350	1028	1	Season	season	NN
12350	1028	2	with	with	IN
12350	1028	3	salt	salt	NN
12350	1028	4	and	and	CC
12350	1028	5	pepper	pepper	NN
12350	1028	6	.	.	.
12350	1029	1	TOMATO	TOMATO	NNP
12350	1029	2	SAUCE	SAUCE	NNP
12350	1029	3	Brown	Brown	NNP
12350	1029	4	one	one	CD
12350	1029	5	tablespoon	tablespoon	NN
12350	1029	6	butter	butter	NN
12350	1029	7	with	with	IN
12350	1029	8	one	one	CD
12350	1029	9	minced	mince	VBN
12350	1029	10	onion	onion	NN
12350	1029	11	,	,	,
12350	1029	12	then	then	RB
12350	1029	13	add	add	VB
12350	1029	14	one	one	CD
12350	1029	15	tablespoon	tablespoon	NN
12350	1029	16	of	of	IN
12350	1029	17	flour	flour	NN
12350	1029	18	.	.	.
12350	1030	1	When	when	WRB
12350	1030	2	brown	brown	JJ
12350	1030	3	stir	stir	NN
12350	1030	4	in	in	IN
12350	1030	5	two	two	CD
12350	1030	6	cups	cup	NNS
12350	1030	7	of	of	IN
12350	1030	8	tomatoes	tomato	NNS
12350	1030	9	which	which	WDT
12350	1030	10	have	have	VBP
12350	1030	11	previously	previously	RB
12350	1030	12	been	be	VBN
12350	1030	13	cooked	cook	VBN
12350	1030	14	and	and	CC
12350	1030	15	strained	strain	VBN
12350	1030	16	,	,	,
12350	1030	17	add	add	VB
12350	1030	18	also	also	RB
12350	1030	19	one	one	CD
12350	1030	20	teaspoon	teaspoon	NN
12350	1030	21	of	of	IN
12350	1030	22	sugar	sugar	NN
12350	1030	23	,	,	,
12350	1030	24	a	a	DT
12350	1030	25	pinch	pinch	NN
12350	1030	26	of	of	IN
12350	1030	27	salt	salt	NN
12350	1030	28	,	,	,
12350	1030	29	pepper	pepper	NN
12350	1030	30	,	,	,
12350	1030	31	and	and	CC
12350	1030	32	red	red	JJ
12350	1030	33	pepper	pepper	NN
12350	1030	34	,	,	,
12350	1030	35	also	also	RB
12350	1030	36	one	one	CD
12350	1030	37	tablespoon	tablespoon	NN
12350	1030	38	of	of	IN
12350	1030	39	vinegar	vinegar	NN
12350	1030	40	and	and	CC
12350	1030	41	one	one	CD
12350	1030	42	tablespoon	tablespoon	NN
12350	1030	43	of	of	IN
12350	1030	44	tomato	tomato	NNP
12350	1030	45	catsup	catsup	NNP
12350	1030	46	.	.	.
12350	1031	1	*	*	NFP
12350	1031	2	SAUCES	sauce	NNS
12350	1031	3	FOR	for	IN
12350	1031	4	MEATS	meat	NNS
12350	1031	5	*	*	NFP
12350	1031	6	APPLE	APPLE	NNP
12350	1031	7	SAUCE	SAUCE	NNP
12350	1031	8	Pare	Pare	NNP
12350	1031	9	and	and	CC
12350	1031	10	quarter	quarter	VB
12350	1031	11	tart	tart	JJ
12350	1031	12	apples	apple	NNS
12350	1031	13	.	.	.
12350	1032	1	Put	put	VB
12350	1032	2	them	-PRON-	PRP
12350	1032	3	in	in	IN
12350	1032	4	a	a	DT
12350	1032	5	saucepan	saucepan	NN
12350	1032	6	with	with	IN
12350	1032	7	just	just	RB
12350	1032	8	enough	enough	JJ
12350	1032	9	water	water	NN
12350	1032	10	to	to	TO
12350	1032	11	keep	keep	VB
12350	1032	12	them	-PRON-	PRP
12350	1032	13	from	from	IN
12350	1032	14	burning	burn	VBG
12350	1032	15	;	;	:
12350	1032	16	bring	bring	VB
12350	1032	17	to	to	IN
12350	1032	18	a	a	DT
12350	1032	19	boil	boil	NN
12350	1032	20	quickly	quickly	RB
12350	1032	21	and	and	CC
12350	1032	22	cook	cook	VB
12350	1032	23	until	until	IN
12350	1032	24	the	the	DT
12350	1032	25	pieces	piece	NNS
12350	1032	26	are	be	VBP
12350	1032	27	soft	soft	JJ
12350	1032	28	.	.	.
12350	1033	1	Then	then	RB
12350	1033	2	press	press	VB
12350	1033	3	through	through	IN
12350	1033	4	a	a	DT
12350	1033	5	colander	colander	NN
12350	1033	6	and	and	CC
12350	1033	7	add	add	VB
12350	1033	8	four	four	CD
12350	1033	9	tablespoons	tablespoon	NNS
12350	1033	10	of	of	IN
12350	1033	11	sugar	sugar	NN
12350	1033	12	(	(	-LRB-
12350	1033	13	or	or	CC
12350	1033	14	less	less	RBR
12350	1033	15	)	)	-RRB-
12350	1033	16	to	to	IN
12350	1033	17	each	each	DT
12350	1033	18	pint	pint	NN
12350	1033	19	of	of	IN
12350	1033	20	apples	apple	NNS
12350	1033	21	.	.	.
12350	1034	1	If	if	IN
12350	1034	2	desired	desire	VBN
12350	1034	3	,	,	,
12350	1034	4	cinnamon	cinnamon	JJ
12350	1034	5	or	or	CC
12350	1034	6	grated	grate	VBN
12350	1034	7	nutmeg	nutmeg	NNS
12350	1034	8	may	may	MD
12350	1034	9	be	be	VB
12350	1034	10	sprinkled	sprinkle	VBN
12350	1034	11	over	over	IN
12350	1034	12	the	the	DT
12350	1034	13	top	top	NN
12350	1034	14	after	after	IN
12350	1034	15	the	the	DT
12350	1034	16	apple	apple	NN
12350	1034	17	sauce	sauce	NN
12350	1034	18	is	be	VBZ
12350	1034	19	in	in	IN
12350	1034	20	the	the	DT
12350	1034	21	serving	serving	NN
12350	1034	22	dish	dish	NN
12350	1034	23	,	,	,
12350	1034	24	or	or	CC
12350	1034	25	a	a	DT
12350	1034	26	little	little	JJ
12350	1034	27	stick	stick	NN
12350	1034	28	cinnamon	cinnamon	NN
12350	1034	29	or	or	CC
12350	1034	30	lemon	lemon	NN
12350	1034	31	peel	peel	NN
12350	1034	32	may	may	MD
12350	1034	33	be	be	VB
12350	1034	34	cooked	cook	VBN
12350	1034	35	with	with	IN
12350	1034	36	the	the	DT
12350	1034	37	apples	apple	NNS
12350	1034	38	.	.	.
12350	1035	1	Serve	serve	VB
12350	1035	2	with	with	IN
12350	1035	3	goose	goose	NN
12350	1035	4	.	.	.
12350	1036	1	BROWN	BROWN	NNP
12350	1036	2	SAUCE	SAUCE	NNP
12350	1036	3	Fry	Fry	NNP
12350	1036	4	one	one	CD
12350	1036	5	tablespoon	tablespoon	NN
12350	1036	6	chopped	chop	VBD
12350	1036	7	onion	onion	NN
12350	1036	8	in	in	IN
12350	1036	9	one	one	CD
12350	1036	10	tablespoon	tablespoon	NN
12350	1036	11	fat	fat	NN
12350	1036	12	.	.	.
12350	1037	1	Add	add	VB
12350	1037	2	one	one	CD
12350	1037	3	tablespoon	tablespoon	NN
12350	1037	4	of	of	IN
12350	1037	5	flour	flour	NN
12350	1037	6	,	,	,
12350	1037	7	one	one	CD
12350	1037	8	cup	cup	NN
12350	1037	9	of	of	IN
12350	1037	10	soup	soup	NN
12350	1037	11	stock	stock	NN
12350	1037	12	,	,	,
12350	1037	13	one	one	CD
12350	1037	14	teaspoon	teaspoon	NN
12350	1037	15	lemon	lemon	NN
12350	1037	16	juice	juice	NN
12350	1037	17	,	,	,
12350	1037	18	salt	salt	NN
12350	1037	19	and	and	CC
12350	1037	20	pepper	pepper	NN
12350	1037	21	to	to	IN
12350	1037	22	taste	taste	NN
12350	1037	23	.	.	.
12350	1038	1	Strain	strain	VB
12350	1038	2	before	before	IN
12350	1038	3	serving	serve	VBG
12350	1038	4	.	.	.
12350	1039	1	The	the	DT
12350	1039	2	following	follow	VBG
12350	1039	3	sauces	sauce	NNS
12350	1039	4	can	can	MD
12350	1039	5	be	be	VB
12350	1039	6	made	make	VBN
12350	1039	7	by	by	IN
12350	1039	8	using	use	VBG
12350	1039	9	brown	brown	JJ
12350	1039	10	sauce	sauce	NN
12350	1039	11	as	as	IN
12350	1039	12	a	a	DT
12350	1039	13	foundation	foundation	NN
12350	1039	14	:	:	:
12350	1039	15	*	*	NFP
12350	1039	16	Mushroom	Mushroom	NNP
12350	1039	17	Sauce	Sauce	NNP
12350	1039	18	.	.	.
12350	1040	1	*	*	NFP
12350	1040	2	--Add	--Add	:
12350	1040	3	one	one	CD
12350	1040	4	-	-	HYPH
12350	1040	5	half	half	NN
12350	1040	6	cup	cup	NN
12350	1040	7	mushrooms	mushroom	NNS
12350	1040	8	.	.	.
12350	1041	1	*	*	NFP
12350	1041	2	Olive	Olive	NNP
12350	1041	3	Sauce	Sauce	NNP
12350	1041	4	.	.	.
12350	1042	1	*	*	NFP
12350	1042	2	--Add	--Add	:
12350	1042	3	a	a	DT
12350	1042	4	dozen	dozen	NN
12350	1042	5	olives	olive	NNS
12350	1042	6	,	,	,
12350	1042	7	chopped	chop	VBD
12350	1042	8	fine	fine	RB
12350	1042	9	.	.	.
12350	1043	1	*	*	NFP
12350	1043	2	Wine	Wine	NNP
12350	1043	3	Sauce	Sauce	NNP
12350	1043	4	.	.	.
12350	1044	1	*	*	NFP
12350	1044	2	--Add	--Add	:
12350	1044	3	one	one	CD
12350	1044	4	-	-	HYPH
12350	1044	5	half	half	NN
12350	1044	6	cup	cup	NN
12350	1044	7	wine	wine	NN
12350	1044	8	and	and	CC
12350	1044	9	one	one	CD
12350	1044	10	tablespoon	tablespoon	NN
12350	1044	11	currant	currant	NN
12350	1044	12	jelly	jelly	NNP
12350	1044	13	.	.	.
12350	1045	1	Thicken	thicken	NN
12350	1045	2	with	with	IN
12350	1045	3	flour	flour	NN
12350	1045	4	.	.	.
12350	1046	1	CRANBERRY	CRANBERRY	NNP
12350	1046	2	SAUCE	SAUCE	VBN
12350	1046	3	To	to	IN
12350	1046	4	one	one	CD
12350	1046	5	pint	pint	NN
12350	1046	6	of	of	IN
12350	1046	7	cranberries	cranberry	NNS
12350	1046	8	take	take	VBP
12350	1046	9	one	one	CD
12350	1046	10	and	and	CC
12350	1046	11	one	one	CD
12350	1046	12	-	-	HYPH
12350	1046	13	quarter	quarter	NN
12350	1046	14	cups	cup	NNS
12350	1046	15	of	of	IN
12350	1046	16	water	water	NN
12350	1046	17	.	.	.
12350	1047	1	Put	put	VB
12350	1047	2	the	the	DT
12350	1047	3	cranberries	cranberry	NNS
12350	1047	4	on	on	IN
12350	1047	5	with	with	IN
12350	1047	6	the	the	DT
12350	1047	7	water	water	NN
12350	1047	8	and	and	CC
12350	1047	9	cook	cook	NN
12350	1047	10	until	until	IN
12350	1047	11	soft	soft	JJ
12350	1047	12	;	;	:
12350	1047	13	strain	strain	VB
12350	1047	14	through	through	IN
12350	1047	15	a	a	DT
12350	1047	16	cloth	cloth	NN
12350	1047	17	;	;	:
12350	1047	18	weigh	weigh	VB
12350	1047	19	and	and	CC
12350	1047	20	add	add	VB
12350	1047	21	three	three	CD
12350	1047	22	-	-	HYPH
12350	1047	23	fourths	fourth	NNS
12350	1047	24	of	of	IN
12350	1047	25	a	a	DT
12350	1047	26	pound	pound	NN
12350	1047	27	of	of	IN
12350	1047	28	sugar	sugar	NN
12350	1047	29	to	to	IN
12350	1047	30	every	every	DT
12350	1047	31	pint	pint	NN
12350	1047	32	of	of	IN
12350	1047	33	juice	juice	NN
12350	1047	34	.	.	.
12350	1048	1	Cook	cook	VB
12350	1048	2	ten	ten	CD
12350	1048	3	minutes	minute	NNS
12350	1048	4	;	;	:
12350	1048	5	pour	pour	VBP
12350	1048	6	into	into	IN
12350	1048	7	molds	mold	NNS
12350	1048	8	and	and	CC
12350	1048	9	set	set	VBD
12350	1048	10	aside	aside	RB
12350	1048	11	to	to	IN
12350	1048	12	cool	cool	JJ
12350	1048	13	.	.	.
12350	1049	1	Serve	serve	VB
12350	1049	2	with	with	IN
12350	1049	3	poultry	poultry	NN
12350	1049	4	,	,	,
12350	1049	5	game	game	NN
12350	1049	6	or	or	CC
12350	1049	7	mutton	mutton	NN
12350	1049	8	.	.	.
12350	1050	1	STEWED	STEWED	NNS
12350	1050	2	CRANBERRIES	cranberry	NNS
12350	1050	3	Boil	Boil	NNP
12350	1050	4	together	together	RB
12350	1050	5	one	one	CD
12350	1050	6	and	and	CC
12350	1050	7	one	one	CD
12350	1050	8	-	-	HYPH
12350	1050	9	half	half	NN
12350	1050	10	cups	cup	NNS
12350	1050	11	of	of	IN
12350	1050	12	sugar	sugar	NN
12350	1050	13	and	and	CC
12350	1050	14	one	one	CD
12350	1050	15	cup	cup	NN
12350	1050	16	of	of	IN
12350	1050	17	water	water	NN
12350	1050	18	for	for	IN
12350	1050	19	seven	seven	CD
12350	1050	20	minutes	minute	NNS
12350	1050	21	,	,	,
12350	1050	22	then	then	RB
12350	1050	23	add	add	VB
12350	1050	24	three	three	CD
12350	1050	25	cups	cup	NNS
12350	1050	26	of	of	IN
12350	1050	27	cranberries	cranberry	NNS
12350	1050	28	,	,	,
12350	1050	29	well	well	RB
12350	1050	30	washed	wash	VBN
12350	1050	31	and	and	CC
12350	1050	32	picked	pick	VBD
12350	1050	33	,	,	,
12350	1050	34	and	and	CC
12350	1050	35	cook	cook	VB
12350	1050	36	until	until	IN
12350	1050	37	the	the	DT
12350	1050	38	berries	berry	NNS
12350	1050	39	burst	burst	VBP
12350	1050	40	.	.	.
12350	1051	1	Serve	serve	VB
12350	1051	2	the	the	DT
12350	1051	3	same	same	JJ
12350	1051	4	as	as	IN
12350	1051	5	cranberry	cranberry	NN
12350	1051	6	sauce	sauce	NN
12350	1051	7	.	.	.
12350	1052	1	SAUCE	SAUCE	VBN
12350	1052	2	BORDELAISE	BORDELAISE	NNP
12350	1052	3	Nice	Nice	NNP
12350	1052	4	for	for	IN
12350	1052	5	broiled	broil	VBN
12350	1052	6	steaks	steak	NNS
12350	1052	7	.	.	.
12350	1053	1	Take	take	VB
12350	1053	2	one	one	CD
12350	1053	3	medium	medium	JJ
12350	1053	4	-	-	HYPH
12350	1053	5	sized	sized	JJ
12350	1053	6	onion	onion	NN
12350	1053	7	,	,	,
12350	1053	8	chopped	chop	VBD
12350	1053	9	very	very	RB
12350	1053	10	fine	fine	JJ
12350	1053	11	and	and	CC
12350	1053	12	browned	brown	VBN
12350	1053	13	in	in	IN
12350	1053	14	fat	fat	NN
12350	1053	15	;	;	:
12350	1053	16	add	add	VB
12350	1053	17	a	a	DT
12350	1053	18	cup	cup	NN
12350	1053	19	of	of	IN
12350	1053	20	strong	strong	JJ
12350	1053	21	beef	beef	NN
12350	1053	22	gravy	gravy	NN
12350	1053	23	and	and	CC
12350	1053	24	a	a	DT
12350	1053	25	cup	cup	NN
12350	1053	26	of	of	IN
12350	1053	27	claret	claret	JJ
12350	1053	28	or	or	CC
12350	1053	29	white	white	JJ
12350	1053	30	wine	wine	NN
12350	1053	31	;	;	:
12350	1053	32	add	add	VB
12350	1053	33	pepper	pepper	NN
12350	1053	34	,	,	,
12350	1053	35	salt	salt	NN
12350	1053	36	and	and	CC
12350	1053	37	a	a	DT
12350	1053	38	trifle	trifle	NN
12350	1053	39	of	of	IN
12350	1053	40	finely	finely	RB
12350	1053	41	-	-	HYPH
12350	1053	42	chopped	chop	VBN
12350	1053	43	parsley	parsley	NN
12350	1053	44	;	;	:
12350	1053	45	allow	allow	VB
12350	1053	46	this	this	DT
12350	1053	47	to	to	IN
12350	1053	48	simmer	simmer	NN
12350	1053	49	and	and	CC
12350	1053	50	thicken	thicken	NN
12350	1053	51	with	with	IN
12350	1053	52	a	a	DT
12350	1053	53	little	little	JJ
12350	1053	54	browned	browned	JJ
12350	1053	55	flour	flour	NN
12350	1053	56	.	.	.
12350	1054	1	CARAWAY	CARAWAY	NNP
12350	1054	2	,	,	,
12350	1054	3	OR	or	CC
12350	1054	4	KIMMEL	KIMMEL	NNP
12350	1054	5	SAUCE	SAUCE	NNP
12350	1054	6	Heat	Heat	NNP
12350	1054	7	a	a	DT
12350	1054	8	tablespoon	tablespoon	NN
12350	1054	9	drippings	dripping	NNS
12350	1054	10	in	in	IN
12350	1054	11	a	a	DT
12350	1054	12	spider	spider	NN
12350	1054	13	;	;	:
12350	1054	14	add	add	VB
12350	1054	15	a	a	DT
12350	1054	16	little	little	JJ
12350	1054	17	flour	flour	NN
12350	1054	18	;	;	:
12350	1054	19	stir	stir	VB
12350	1054	20	smooth	smooth	JJ
12350	1054	21	with	with	IN
12350	1054	22	a	a	DT
12350	1054	23	cup	cup	NN
12350	1054	24	of	of	IN
12350	1054	25	soup	soup	NN
12350	1054	26	stock	stock	NN
12350	1054	27	,	,	,
12350	1054	28	added	add	VBD
12350	1054	29	at	at	IN
12350	1054	30	once	once	RB
12350	1054	31	,	,	,
12350	1054	32	and	and	CC
12350	1054	33	half	half	PDT
12350	1054	34	a	a	DT
12350	1054	35	teaspoon	teaspoon	NN
12350	1054	36	of	of	IN
12350	1054	37	caraway	caraway	JJ
12350	1054	38	seeds	seed	NNS
12350	1054	39	.	.	.
12350	1055	1	ONION	ONION	NNP
12350	1055	2	SAUCE	SAUCE	NNP
12350	1055	3	Stew	Stew	NNP
12350	1055	4	some	some	DT
12350	1055	5	finely	finely	RB
12350	1055	6	-	-	HYPH
12350	1055	7	chopped	chop	VBN
12350	1055	8	onions	onion	NNS
12350	1055	9	in	in	IN
12350	1055	10	fat	fat	NN
12350	1055	11	;	;	:
12350	1055	12	you	-PRON-	PRP
12350	1055	13	may	may	MD
12350	1055	14	add	add	VB
12350	1055	15	half	half	PDT
12350	1055	16	a	a	DT
12350	1055	17	clove	clove	NN
12350	1055	18	of	of	IN
12350	1055	19	garlic	garlic	NN
12350	1055	20	,	,	,
12350	1055	21	cut	cut	VBD
12350	1055	22	extremely	extremely	RB
12350	1055	23	fine	fine	JJ
12350	1055	24	;	;	:
12350	1055	25	brown	brown	VB
12350	1055	26	a	a	DT
12350	1055	27	very	very	RB
12350	1055	28	little	little	JJ
12350	1055	29	flour	flour	NN
12350	1055	30	in	in	IN
12350	1055	31	this	this	DT
12350	1055	32	,	,	,
12350	1055	33	season	season	NN
12350	1055	34	with	with	IN
12350	1055	35	salt	salt	NN
12350	1055	36	and	and	CC
12350	1055	37	pepper	pepper	NN
12350	1055	38	and	and	CC
12350	1055	39	add	add	VB
12350	1055	40	enough	enough	JJ
12350	1055	41	soup	soup	NN
12350	1055	42	stock	stock	NN
12350	1055	43	to	to	IN
12350	1055	44	thin	thin	VB
12350	1055	45	it	-PRON-	PRP
12350	1055	46	.	.	.
12350	1056	1	LEMON	LEMON	NNP
12350	1056	2	SAUCE	SAUCE	VBD
12350	1056	3	Boil	Boil	NNP
12350	1056	4	some	some	DT
12350	1056	5	soup	soup	NN
12350	1056	6	stock	stock	NN
12350	1056	7	with	with	IN
12350	1056	8	a	a	DT
12350	1056	9	few	few	JJ
12350	1056	10	slices	slice	NNS
12350	1056	11	of	of	IN
12350	1056	12	lemon	lemon	NN
12350	1056	13	,	,	,
12350	1056	14	a	a	DT
12350	1056	15	little	little	JJ
12350	1056	16	sugar	sugar	NN
12350	1056	17	and	and	CC
12350	1056	18	grated	grate	VBD
12350	1056	19	nutmeg	nutmeg	NNS
12350	1056	20	;	;	:
12350	1056	21	add	add	VB
12350	1056	22	chopped	chop	VBN
12350	1056	23	parsley	parsley	NN
12350	1056	24	;	;	:
12350	1056	25	thicken	thicken	NN
12350	1056	26	with	with	IN
12350	1056	27	a	a	DT
12350	1056	28	teaspoon	teaspoon	NN
12350	1056	29	of	of	IN
12350	1056	30	flour	flour	NN
12350	1056	31	or	or	CC
12350	1056	32	yolk	yolk	NNP
12350	1056	33	of	of	IN
12350	1056	34	egg	egg	NN
12350	1056	35	.	.	.
12350	1057	1	Mostly	mostly	RB
12350	1057	2	used	use	VBN
12350	1057	3	for	for	IN
12350	1057	4	stewed	stew	VBN
12350	1057	5	poultry	poultry	NN
12350	1057	6	.	.	.
12350	1058	1	MINT	MINT	NNP
12350	1058	2	SAUCE	SAUCE	NNP
12350	1058	3	Chop	Chop	NNP
12350	1058	4	some	some	DT
12350	1058	5	mint	mint	NN
12350	1058	6	fine	fine	NN
12350	1058	7	;	;	:
12350	1058	8	boil	boil	VB
12350	1058	9	half	half	PDT
12350	1058	10	a	a	DT
12350	1058	11	cup	cup	NN
12350	1058	12	of	of	IN
12350	1058	13	vinegar	vinegar	NN
12350	1058	14	with	with	IN
12350	1058	15	one	one	CD
12350	1058	16	tablespoon	tablespoon	NN
12350	1058	17	of	of	IN
12350	1058	18	sugar	sugar	NN
12350	1058	19	;	;	:
12350	1058	20	throw	throw	VB
12350	1058	21	in	in	RP
12350	1058	22	the	the	DT
12350	1058	23	mint	mint	NN
12350	1058	24	and	and	CC
12350	1058	25	boil	boil	VB
12350	1058	26	up	up	RP
12350	1058	27	once	once	RB
12350	1058	28	;	;	:
12350	1058	29	pour	pour	VB
12350	1058	30	in	in	IN
12350	1058	31	a	a	DT
12350	1058	32	sauceboat	sauceboat	NN
12350	1058	33	and	and	CC
12350	1058	34	cool	cool	VB
12350	1058	35	off	off	RP
12350	1058	36	a	a	DT
12350	1058	37	little	little	JJ
12350	1058	38	before	before	IN
12350	1058	39	serving	serve	VBG
12350	1058	40	.	.	.
12350	1059	1	RAISIN	RAISIN	NNP
12350	1059	2	SAUCE	SAUCE	VBD
12350	1059	3	Brown	Brown	NNP
12350	1059	4	some	some	DT
12350	1059	5	fat	fat	NN
12350	1059	6	in	in	IN
12350	1059	7	a	a	DT
12350	1059	8	spider	spider	NN
12350	1059	9	,	,	,
12350	1059	10	stir	stir	NN
12350	1059	11	in	in	IN
12350	1059	12	a	a	DT
12350	1059	13	tablespoon	tablespoon	NN
12350	1059	14	of	of	IN
12350	1059	15	flour	flour	NN
12350	1059	16	;	;	:
12350	1059	17	stir	stir	VB
12350	1059	18	until	until	IN
12350	1059	19	it	-PRON-	PRP
12350	1059	20	becomes	become	VBZ
12350	1059	21	a	a	DT
12350	1059	22	smooth	smooth	JJ
12350	1059	23	paste	paste	NN
12350	1059	24	;	;	:
12350	1059	25	then	then	RB
12350	1059	26	add	add	VB
12350	1059	27	hot	hot	JJ
12350	1059	28	soup	soup	NN
12350	1059	29	,	,	,
12350	1059	30	stirring	stir	VBG
12350	1059	31	constantly	constantly	RB
12350	1059	32	;	;	:
12350	1059	33	add	add	VB
12350	1059	34	a	a	DT
12350	1059	35	handful	handful	NN
12350	1059	36	of	of	IN
12350	1059	37	raisins	raisin	NNS
12350	1059	38	,	,	,
12350	1059	39	some	some	DT
12350	1059	40	pounded	pound	VBD
12350	1059	41	almonds	almond	NNS
12350	1059	42	,	,	,
12350	1059	43	a	a	DT
12350	1059	44	few	few	JJ
12350	1059	45	slices	slice	NNS
12350	1059	46	of	of	IN
12350	1059	47	lemon	lemon	NN
12350	1059	48	,	,	,
12350	1059	49	also	also	RB
12350	1059	50	a	a	DT
12350	1059	51	tablespoon	tablespoon	NN
12350	1059	52	of	of	IN
12350	1059	53	vinegar	vinegar	NN
12350	1059	54	;	;	,
12350	1059	55	brown	brown	JJ
12350	1059	56	sugar	sugar	NN
12350	1059	57	to	to	TO
12350	1059	58	taste	taste	VB
12350	1059	59	:	:	:
12350	1059	60	flavor	flavor	NN
12350	1059	61	with	with	IN
12350	1059	62	a	a	DT
12350	1059	63	few	few	JJ
12350	1059	64	cloves	clove	NNS
12350	1059	65	and	and	CC
12350	1059	66	cinnamon	cinnamon	NN
12350	1059	67	,	,	,
12350	1059	68	and	and	CC
12350	1059	69	if	if	IN
12350	1059	70	you	-PRON-	PRP
12350	1059	71	choose	choose	VBP
12350	1059	72	to	to	TO
12350	1059	73	do	do	VB
12350	1059	74	so	so	RB
12350	1059	75	,	,	,
12350	1059	76	grate	grate	VB
12350	1059	77	in	in	IN
12350	1059	78	part	part	NN
12350	1059	79	of	of	IN
12350	1059	80	a	a	DT
12350	1059	81	stick	stick	NN
12350	1059	82	of	of	IN
12350	1059	83	horseradish	horseradish	NN
12350	1059	84	and	and	CC
12350	1059	85	the	the	DT
12350	1059	86	crust	crust	NN
12350	1059	87	of	of	IN
12350	1059	88	a	a	DT
12350	1059	89	rye	rye	NN
12350	1059	90	loaf	loaf	NN
12350	1059	91	.	.	.
12350	1060	1	Very	very	RB
12350	1060	2	nice	nice	JJ
12350	1060	3	for	for	IN
12350	1060	4	fat	fat	JJ
12350	1060	5	beef	beef	NN
12350	1060	6	.	.	.
12350	1061	1	HORSERADISH	HORSERADISH	NNP
12350	1061	2	SAUCE	SAUCE	VBN
12350	1061	3	,	,	,
12350	1061	4	No	no	UH
12350	1061	5	.	.	.
12350	1062	1	1	1	LS
12350	1062	2	Grate	grate	VB
12350	1062	3	a	a	DT
12350	1062	4	good	good	JJ
12350	1062	5	-	-	HYPH
12350	1062	6	sized	sized	JJ
12350	1062	7	stick	stick	NN
12350	1062	8	of	of	IN
12350	1062	9	horseradish	horseradish	NN
12350	1062	10	;	;	:
12350	1062	11	take	take	VB
12350	1062	12	some	some	DT
12350	1062	13	soup	soup	NN
12350	1062	14	stock	stock	NN
12350	1062	15	and	and	CC
12350	1062	16	a	a	DT
12350	1062	17	tablespoon	tablespoon	NN
12350	1062	18	of	of	IN
12350	1062	19	fat	fat	NN
12350	1062	20	,	,	,
12350	1062	21	salt	salt	NN
12350	1062	22	and	and	CC
12350	1062	23	pepper	pepper	NN
12350	1062	24	to	to	TO
12350	1062	25	taste	taste	NN
12350	1062	26	,	,	,
12350	1062	27	a	a	DT
12350	1062	28	little	little	RB
12350	1062	29	grated	grate	VBN
12350	1062	30	stale	stale	JJ
12350	1062	31	bread	bread	NN
12350	1062	32	,	,	,
12350	1062	33	a	a	DT
12350	1062	34	few	few	JJ
12350	1062	35	pounded	pound	VBN
12350	1062	36	almonds	almond	NNS
12350	1062	37	.	.	.
12350	1063	1	Let	let	VB
12350	1063	2	all	all	DT
12350	1063	3	boil	boil	VB
12350	1063	4	up	up	RP
12350	1063	5	and	and	CC
12350	1063	6	then	then	RB
12350	1063	7	add	add	VB
12350	1063	8	the	the	DT
12350	1063	9	meat	meat	NN
12350	1063	10	.	.	.
12350	1064	1	HORSERADISH	HORSERADISH	NNP
12350	1064	2	SAUCE	SAUCE	VBN
12350	1064	3	,	,	,
12350	1064	4	No	no	UH
12350	1064	5	.	.	.
12350	1065	1	2	2	LS
12350	1065	2	Heat	heat	NN
12350	1065	3	one	one	CD
12350	1065	4	tablespoon	tablespoon	NN
12350	1065	5	of	of	IN
12350	1065	6	fat	fat	NN
12350	1065	7	in	in	IN
12350	1065	8	a	a	DT
12350	1065	9	frying	frying	JJ
12350	1065	10	-	-	HYPH
12350	1065	11	pan	pan	NN
12350	1065	12	,	,	,
12350	1065	13	when	when	WRB
12350	1065	14	hot	hot	JJ
12350	1065	15	cut	cut	VBD
12350	1065	16	up	up	RP
12350	1065	17	one	one	CD
12350	1065	18	-	-	HYPH
12350	1065	19	quarter	quarter	NN
12350	1065	20	of	of	IN
12350	1065	21	an	an	DT
12350	1065	22	onion	onion	NN
12350	1065	23	in	in	IN
12350	1065	24	it	-PRON-	PRP
12350	1065	25	,	,	,
12350	1065	26	and	and	CC
12350	1065	27	fry	fry	VB
12350	1065	28	light	light	NNP
12350	1065	29	brown	brown	NNP
12350	1065	30	,	,	,
12350	1065	31	then	then	RB
12350	1065	32	brown	brown	VB
12350	1065	33	one	one	CD
12350	1065	34	tablespoon	tablespoon	NN
12350	1065	35	cracker	cracker	NN
12350	1065	36	meal	meal	NN
12350	1065	37	or	or	CC
12350	1065	38	flour	flour	NN
12350	1065	39	and	and	CC
12350	1065	40	add	add	VB
12350	1065	41	two	two	CD
12350	1065	42	tablespoons	tablespoon	NNS
12350	1065	43	of	of	IN
12350	1065	44	grated	grate	VBN
12350	1065	45	horseradish	horseradish	NN
12350	1065	46	;	;	:
12350	1065	47	let	let	VB
12350	1065	48	this	this	DT
12350	1065	49	brown	brown	VB
12350	1065	50	a	a	DT
12350	1065	51	bit	bit	NN
12350	1065	52	,	,	,
12350	1065	53	then	then	RB
12350	1065	54	add	add	VB
12350	1065	55	some	some	DT
12350	1065	56	soup	soup	NN
12350	1065	57	stock	stock	NN
12350	1065	58	,	,	,
12350	1065	59	one	one	CD
12350	1065	60	tablespoon	tablespoon	NN
12350	1065	61	of	of	IN
12350	1065	62	brown	brown	JJ
12350	1065	63	sugar	sugar	NN
12350	1065	64	,	,	,
12350	1065	65	two	two	CD
12350	1065	66	cloves	clove	NNS
12350	1065	67	,	,	,
12350	1065	68	two	two	CD
12350	1065	69	bay	bay	NN
12350	1065	70	leaves	leave	NNS
12350	1065	71	,	,	,
12350	1065	72	salt	salt	NN
12350	1065	73	,	,	,
12350	1065	74	pepper	pepper	NN
12350	1065	75	and	and	CC
12350	1065	76	two	two	CD
12350	1065	77	tablespoons	tablespoon	NNS
12350	1065	78	of	of	IN
12350	1065	79	vinegar	vinegar	NN
12350	1065	80	.	.	.
12350	1066	1	Let	let	VB
12350	1066	2	cook	cook	VB
12350	1066	3	a	a	DT
12350	1066	4	few	few	JJ
12350	1066	5	minutes	minute	NNS
12350	1066	6	then	then	RB
12350	1066	7	add	add	VBP
12350	1066	8	one	one	CD
12350	1066	9	more	more	JJR
12350	1066	10	tablespoon	tablespoon	NN
12350	1066	11	of	of	IN
12350	1066	12	horseradish	horseradish	NN
12350	1066	13	and	and	CC
12350	1066	14	if	if	IN
12350	1066	15	necessary	necessary	JJ
12350	1066	16	a	a	DT
12350	1066	17	little	little	RB
12350	1066	18	more	more	JJR
12350	1066	19	sugar	sugar	NN
12350	1066	20	or	or	CC
12350	1066	21	vinegar	vinegar	NN
12350	1066	22	.	.	.
12350	1067	1	Lay	lay	VB
12350	1067	2	the	the	DT
12350	1067	3	meat	meat	NN
12350	1067	4	in	in	IN
12350	1067	5	this	this	DT
12350	1067	6	sauce	sauce	NN
12350	1067	7	and	and	CC
12350	1067	8	cover	cover	VB
12350	1067	9	on	on	IN
12350	1067	10	back	back	RB
12350	1067	11	of	of	IN
12350	1067	12	stove	stove	NN
12350	1067	13	until	until	IN
12350	1067	14	ready	ready	JJ
12350	1067	15	to	to	TO
12350	1067	16	serve	serve	VB
12350	1067	17	.	.	.
12350	1068	1	If	if	IN
12350	1068	2	gas	gas	NN
12350	1068	3	stove	stove	NN
12350	1068	4	is	be	VBZ
12350	1068	5	used	use	VBN
12350	1068	6	,	,	,
12350	1068	7	place	place	VB
12350	1068	8	over	over	IN
12350	1068	9	the	the	DT
12350	1068	10	simmering	simmer	VBG
12350	1068	11	flame	flame	NN
12350	1068	12	.	.	.
12350	1069	1	KNOBLAUCH	KNOBLAUCH	NNP
12350	1069	2	SAUCE	SAUCE	NNP
12350	1069	3	(	(	-LRB-
12350	1069	4	GARLIC	GARLIC	NNP
12350	1069	5	)	)	-RRB-
12350	1069	6	Heat	heat	VB
12350	1069	7	a	a	DT
12350	1069	8	tablespoon	tablespoon	NN
12350	1069	9	of	of	IN
12350	1069	10	drippings	dripping	NNS
12350	1069	11	,	,	,
12350	1069	12	either	either	DT
12350	1069	13	of	of	IN
12350	1069	14	meat	meat	NN
12350	1069	15	or	or	CC
12350	1069	16	goose	goose	VB
12350	1069	17	in	in	IN
12350	1069	18	a	a	DT
12350	1069	19	frying	frying	JJ
12350	1069	20	-	-	HYPH
12350	1069	21	pan	pan	NN
12350	1069	22	;	;	:
12350	1069	23	cut	cut	VBD
12350	1069	24	up	up	RP
12350	1069	25	one	one	CD
12350	1069	26	or	or	CC
12350	1069	27	two	two	CD
12350	1069	28	cloves	clove	NNS
12350	1069	29	of	of	IN
12350	1069	30	garlic	garlic	JJ
12350	1069	31	very	very	RB
12350	1069	32	fine	fine	RB
12350	1069	33	and	and	CC
12350	1069	34	let	let	VB
12350	1069	35	it	-PRON-	PRP
12350	1069	36	brown	brown	VB
12350	1069	37	slightly	slightly	RB
12350	1069	38	in	in	IN
12350	1069	39	the	the	DT
12350	1069	40	heated	heated	JJ
12350	1069	41	fat	fat	NN
12350	1069	42	;	;	:
12350	1069	43	add	add	VB
12350	1069	44	a	a	DT
12350	1069	45	tablespoon	tablespoon	NN
12350	1069	46	of	of	IN
12350	1069	47	flour	flour	NN
12350	1069	48	,	,	,
12350	1069	49	a	a	DT
12350	1069	50	cup	cup	NN
12350	1069	51	of	of	IN
12350	1069	52	soup	soup	NN
12350	1069	53	stock	stock	NN
12350	1069	54	or	or	CC
12350	1069	55	warm	warm	JJ
12350	1069	56	water	water	NN
12350	1069	57	,	,	,
12350	1069	58	salt	salt	NN
12350	1069	59	,	,	,
12350	1069	60	pepper	pepper	NN
12350	1069	61	to	to	IN
12350	1069	62	taste	taste	NN
12350	1069	63	.	.	.
12350	1070	1	MAÎTRE	MAÎTRE	NNP
12350	1070	2	D'HÔTEL	D'HÔTEL	NNP
12350	1070	3	SAUCE	SAUCE	NNP
12350	1070	4	Take	take	VBP
12350	1070	5	a	a	DT
12350	1070	6	heaping	heaping	NN
12350	1070	7	tablespoon	tablespoon	NN
12350	1070	8	of	of	IN
12350	1070	9	drippings	dripping	NNS
12350	1070	10	or	or	CC
12350	1070	11	goose	goose	NN
12350	1070	12	-	-	HYPH
12350	1070	13	fat	fat	NN
12350	1070	14	,	,	,
12350	1070	15	heat	heat	VB
12350	1070	16	it	-PRON-	PRP
12350	1070	17	in	in	IN
12350	1070	18	a	a	DT
12350	1070	19	spider	spider	NN
12350	1070	20	,	,	,
12350	1070	21	stir	stir	VB
12350	1070	22	two	two	CD
12350	1070	23	teaspoons	teaspoon	NNS
12350	1070	24	of	of	IN
12350	1070	25	flour	flour	NN
12350	1070	26	into	into	IN
12350	1070	27	this	this	DT
12350	1070	28	,	,	,
12350	1070	29	then	then	RB
12350	1070	30	add	add	VB
12350	1070	31	gradually	gradually	RB
12350	1070	32	and	and	CC
12350	1070	33	carefully	carefully	RB
12350	1070	34	a	a	DT
12350	1070	35	small	small	JJ
12350	1070	36	cup	cup	NN
12350	1070	37	of	of	IN
12350	1070	38	hot	hot	JJ
12350	1070	39	soup	soup	NN
12350	1070	40	or	or	CC
12350	1070	41	water	water	NN
12350	1070	42	,	,	,
12350	1070	43	the	the	DT
12350	1070	44	former	former	JJ
12350	1070	45	is	be	VBZ
12350	1070	46	preferable	preferable	JJ
12350	1070	47	;	;	:
12350	1070	48	add	add	VB
12350	1070	49	some	some	DT
12350	1070	50	chopped	chop	VBN
12350	1070	51	parsley	parsley	NN
12350	1070	52	,	,	,
12350	1070	53	also	also	RB
12350	1070	54	the	the	DT
12350	1070	55	juice	juice	NN
12350	1070	56	of	of	IN
12350	1070	57	a	a	DT
12350	1070	58	lemon	lemon	NN
12350	1070	59	;	;	:
12350	1070	60	salt	salt	NN
12350	1070	61	and	and	CC
12350	1070	62	pepper	pepper	NN
12350	1070	63	;	;	:
12350	1070	64	stir	stir	VB
12350	1070	65	up	up	RP
12350	1070	66	well	well	RB
12350	1070	67	.	.	.
12350	1071	1	May	May	MD
12350	1071	2	be	be	VB
12350	1071	3	used	use	VBN
12350	1071	4	either	either	CC
12350	1071	5	with	with	IN
12350	1071	6	roast	roast	NN
12350	1071	7	or	or	CC
12350	1071	8	boiled	boil	VBN
12350	1071	9	meats	meat	NNS
12350	1071	10	.	.	.
12350	1072	1	*	*	NFP
12350	1072	2	FRYING	fry	VBG
12350	1072	3	*	*	NFP
12350	1072	4	PREPARED	PREPARED	NNP
12350	1072	5	BREAD	BREAD	NNP
12350	1072	6	CRUMBS	CRUMBS	NNP
12350	1072	7	FOR	for	IN
12350	1072	8	FRYING	fry	VBG
12350	1072	9	All	all	DT
12350	1072	10	scraps	scrap	NNS
12350	1072	11	of	of	IN
12350	1072	12	bread	bread	NN
12350	1072	13	should	should	MD
12350	1072	14	be	be	VB
12350	1072	15	saved	save	VBN
12350	1072	16	for	for	IN
12350	1072	17	crumbs	crumb	NNS
12350	1072	18	,	,	,
12350	1072	19	the	the	DT
12350	1072	20	crusts	crust	NNS
12350	1072	21	being	be	VBG
12350	1072	22	separated	separate	VBN
12350	1072	23	from	from	IN
12350	1072	24	the	the	DT
12350	1072	25	white	white	JJ
12350	1072	26	part	part	NN
12350	1072	27	,	,	,
12350	1072	28	then	then	RB
12350	1072	29	dried	dry	VBN
12350	1072	30	,	,	,
12350	1072	31	rolled	roll	VBN
12350	1072	32	,	,	,
12350	1072	33	and	and	CC
12350	1072	34	sifted	sift	VBD
12350	1072	35	,	,	,
12350	1072	36	and	and	CC
12350	1072	37	put	put	VBD
12350	1072	38	away	away	RB
12350	1072	39	until	until	IN
12350	1072	40	needed	need	VBN
12350	1072	41	in	in	IN
12350	1072	42	a	a	DT
12350	1072	43	covered	cover	VBN
12350	1072	44	glass	glass	NN
12350	1072	45	jar	jar	NN
12350	1072	46	.	.	.
12350	1073	1	The	the	DT
12350	1073	2	brown	brown	JJ
12350	1073	3	crumbs	crumb	NNS
12350	1073	4	are	be	VBP
12350	1073	5	good	good	JJ
12350	1073	6	for	for	IN
12350	1073	7	the	the	DT
12350	1073	8	first	first	JJ
12350	1073	9	coating	coating	NN
12350	1073	10	,	,	,
12350	1073	11	the	the	DT
12350	1073	12	white	white	JJ
12350	1073	13	ones	one	NNS
12350	1073	14	for	for	IN
12350	1073	15	the	the	DT
12350	1073	16	outside	outside	NN
12350	1073	17	,	,	,
12350	1073	18	as	as	IN
12350	1073	19	they	-PRON-	PRP
12350	1073	20	give	give	VBP
12350	1073	21	better	well	JJR
12350	1073	22	color	color	NN
12350	1073	23	.	.	.
12350	1074	1	Cracker	cracker	NN
12350	1074	2	crumbs	crumb	VBZ
12350	1074	3	give	give	VBP
12350	1074	4	a	a	DT
12350	1074	5	smooth	smooth	JJ
12350	1074	6	surface	surface	NN
12350	1074	7	,	,	,
12350	1074	8	but	but	CC
12350	1074	9	for	for	IN
12350	1074	10	most	most	JJS
12350	1074	11	things	thing	NNS
12350	1074	12	bread	bread	NN
12350	1074	13	crumbs	crumb	NNS
12350	1074	14	are	be	VBP
12350	1074	15	preferable	preferable	JJ
12350	1074	16	.	.	.
12350	1075	1	For	for	IN
12350	1075	2	meats	meat	NNS
12350	1075	3	a	a	DT
12350	1075	4	little	little	JJ
12350	1075	5	salt	salt	NN
12350	1075	6	and	and	CC
12350	1075	7	pepper	pepper	NN
12350	1075	8	,	,	,
12350	1075	9	and	and	CC
12350	1075	10	for	for	IN
12350	1075	11	sweet	sweet	JJ
12350	1075	12	articles	article	NNS
12350	1075	13	,	,	,
12350	1075	14	a	a	DT
12350	1075	15	little	little	JJ
12350	1075	16	sugar	sugar	NN
12350	1075	17	,	,	,
12350	1075	18	should	should	MD
12350	1075	19	be	be	VB
12350	1075	20	mixed	mix	VBN
12350	1075	21	with	with	IN
12350	1075	22	the	the	DT
12350	1075	23	crumbs	crumb	NNS
12350	1075	24	.	.	.
12350	1076	1	Crumbs	crumb	NNS
12350	1076	2	left	leave	VBD
12350	1076	3	on	on	IN
12350	1076	4	the	the	DT
12350	1076	5	board	board	NN
12350	1076	6	should	should	MD
12350	1076	7	be	be	VB
12350	1076	8	dried	dry	VBN
12350	1076	9	,	,	,
12350	1076	10	sifted	sift	VBN
12350	1076	11	,	,	,
12350	1076	12	and	and	CC
12350	1076	13	kept	keep	VBD
12350	1076	14	to	to	TO
12350	1076	15	be	be	VB
12350	1076	16	used	use	VBN
12350	1076	17	again	again	RB
12350	1076	18	.	.	.
12350	1077	1	FRYING	FRYING	NNP
12350	1077	2	Frying	frying	NN
12350	1077	3	is	be	VBZ
12350	1077	4	cooking	cook	VBG
12350	1077	5	in	in	IN
12350	1077	6	very	very	RB
12350	1077	7	hot	hot	JJ
12350	1077	8	fat	fat	NN
12350	1077	9	or	or	CC
12350	1077	10	oil	oil	NN
12350	1077	11	,	,	,
12350	1077	12	and	and	CC
12350	1077	13	the	the	DT
12350	1077	14	secret	secret	NN
12350	1077	15	of	of	IN
12350	1077	16	success	success	NN
12350	1077	17	is	be	VBZ
12350	1077	18	to	to	TO
12350	1077	19	have	have	VB
12350	1077	20	the	the	DT
12350	1077	21	fat	fat	NN
12350	1077	22	hot	hot	JJ
12350	1077	23	enough	enough	RB
12350	1077	24	to	to	TO
12350	1077	25	harden	harden	VB
12350	1077	26	the	the	DT
12350	1077	27	outer	outer	JJ
12350	1077	28	surface	surface	NN
12350	1077	29	of	of	IN
12350	1077	30	the	the	DT
12350	1077	31	article	article	NN
12350	1077	32	to	to	TO
12350	1077	33	be	be	VB
12350	1077	34	fried	fry	VBN
12350	1077	35	immediately	immediately	RB
12350	1077	36	and	and	CC
12350	1077	37	deep	deep	RB
12350	1077	38	enough	enough	RB
12350	1077	39	to	to	TO
12350	1077	40	cover	cover	VB
12350	1077	41	these	these	DT
12350	1077	42	articles	article	NNS
12350	1077	43	of	of	IN
12350	1077	44	food	food	NN
12350	1077	45	.	.	.
12350	1078	1	As	as	IN
12350	1078	2	the	the	DT
12350	1078	3	fat	fat	NN
12350	1078	4	or	or	CC
12350	1078	5	oil	oil	NN
12350	1078	6	can	can	MD
12350	1078	7	be	be	VB
12350	1078	8	saved	save	VBN
12350	1078	9	and	and	CC
12350	1078	10	used	use	VBN
12350	1078	11	many	many	JJ
12350	1078	12	times	time	NNS
12350	1078	13	,	,	,
12350	1078	14	the	the	DT
12350	1078	15	use	use	NN
12350	1078	16	of	of	IN
12350	1078	17	a	a	DT
12350	1078	18	large	large	JJ
12350	1078	19	quantity	quantity	NN
12350	1078	20	is	be	VBZ
12350	1078	21	not	not	RB
12350	1078	22	extravagant	extravagant	JJ
12350	1078	23	.	.	.
12350	1079	1	To	to	TO
12350	1079	2	fry	fry	VB
12350	1079	3	easily	easily	RB
12350	1079	4	one	one	PRP
12350	1079	5	must	must	MD
12350	1079	6	have	have	VB
12350	1079	7	,	,	,
12350	1079	8	in	in	IN
12350	1079	9	addition	addition	NN
12350	1079	10	to	to	IN
12350	1079	11	the	the	DT
12350	1079	12	deep	deep	JJ
12350	1079	13	,	,	,
12350	1079	14	straight	straight	RB
12350	1079	15	-	-	HYPH
12350	1079	16	sided	side	VBN
12350	1079	17	frying	frying	NN
12350	1079	18	-	-	HYPH
12350	1079	19	pan	pan	NN
12350	1079	20	,	,	,
12350	1079	21	a	a	DT
12350	1079	22	frying	frying	JJ
12350	1079	23	-	-	HYPH
12350	1079	24	basket	basket	NN
12350	1079	25	,	,	,
12350	1079	26	made	make	VBN
12350	1079	27	from	from	IN
12350	1079	28	galvanized	galvanized	JJ
12350	1079	29	wire	wire	NN
12350	1079	30	,	,	,
12350	1079	31	with	with	IN
12350	1079	32	a	a	DT
12350	1079	33	side	side	NN
12350	1079	34	handle	handle	NN
12350	1079	35	.	.	.
12350	1080	1	The	the	DT
12350	1080	2	bale	bale	JJ
12350	1080	3	handles	handle	NNS
12350	1080	4	are	be	VBP
12350	1080	5	apt	apt	JJ
12350	1080	6	to	to	TO
12350	1080	7	become	become	VB
12350	1080	8	heated	heated	JJ
12350	1080	9	,	,	,
12350	1080	10	and	and	CC
12350	1080	11	in	in	IN
12350	1080	12	looking	look	VBG
12350	1080	13	for	for	IN
12350	1080	14	something	something	NN
12350	1080	15	to	to	TO
12350	1080	16	lift	lift	VB
12350	1080	17	them	-PRON-	PRP
12350	1080	18	,	,	,
12350	1080	19	the	the	DT
12350	1080	20	foods	food	NNS
12350	1080	21	are	be	VBP
12350	1080	22	over	over	RB
12350	1080	23	-	-	HYPH
12350	1080	24	fried	fry	VBN
12350	1080	25	.	.	.
12350	1081	1	The	the	DT
12350	1081	2	frying	frying	JJ
12350	1081	3	-	-	HYPH
12350	1081	4	pan	pan	NN
12350	1081	5	must	must	MD
12350	1081	6	be	be	VB
12350	1081	7	at	at	RB
12350	1081	8	least	least	JJS
12350	1081	9	six	six	CD
12350	1081	10	inches	inch	NNS
12350	1081	11	deep	deep	JJ
12350	1081	12	with	with	IN
12350	1081	13	a	a	DT
12350	1081	14	flat	flat	JJ
12350	1081	15	bottom	bottom	NN
12350	1081	16	;	;	:
12350	1081	17	iron	iron	NN
12350	1081	18	,	,	,
12350	1081	19	granite	granite	NN
12350	1081	20	ware	ware	NN
12350	1081	21	or	or	CC
12350	1081	22	copper	copper	NN
12350	1081	23	may	may	MD
12350	1081	24	be	be	VB
12350	1081	25	used	use	VBN
12350	1081	26	,	,	,
12350	1081	27	the	the	DT
12350	1081	28	first	first	JJ
12350	1081	29	two	two	CD
12350	1081	30	are	be	VBP
12350	1081	31	preferable	preferable	JJ
12350	1081	32	.	.	.
12350	1082	1	There	there	EX
12350	1082	2	must	must	MD
12350	1082	3	be	be	VB
12350	1082	4	sufficient	sufficient	JJ
12350	1082	5	fat	fat	NN
12350	1082	6	to	to	TO
12350	1082	7	wholly	wholly	RB
12350	1082	8	cover	cover	VB
12350	1082	9	the	the	DT
12350	1082	10	articles	article	NNS
12350	1082	11	fried	fry	VBN
12350	1082	12	,	,	,
12350	1082	13	but	but	CC
12350	1082	14	the	the	DT
12350	1082	15	pan	pan	NN
12350	1082	16	must	must	MD
12350	1082	17	not	not	RB
12350	1082	18	be	be	VB
12350	1082	19	too	too	RB
12350	1082	20	full	full	JJ
12350	1082	21	,	,	,
12350	1082	22	or	or	CC
12350	1082	23	there	there	EX
12350	1082	24	is	be	VBZ
12350	1082	25	danger	danger	NN
12350	1082	26	of	of	IN
12350	1082	27	overflow	overflow	IN
12350	1082	28	when	when	WRB
12350	1082	29	heavy	heavy	JJ
12350	1082	30	articles	article	NNS
12350	1082	31	are	be	VBP
12350	1082	32	put	put	VBN
12350	1082	33	in	in	RP
12350	1082	34	.	.	.
12350	1083	1	After	after	IN
12350	1083	2	each	each	DT
12350	1083	3	frying	frying	NN
12350	1083	4	,	,	,
12350	1083	5	drain	drain	VB
12350	1083	6	the	the	DT
12350	1083	7	fat	fat	NN
12350	1083	8	or	or	CC
12350	1083	9	oil	oil	NN
12350	1083	10	,	,	,
12350	1083	11	put	put	VB
12350	1083	12	it	-PRON-	PRP
12350	1083	13	into	into	IN
12350	1083	14	a	a	DT
12350	1083	15	receptacle	receptacle	NN
12350	1083	16	kept	keep	VBN
12350	1083	17	for	for	IN
12350	1083	18	the	the	DT
12350	1083	19	purpose	purpose	NN
12350	1083	20	,	,	,
12350	1083	21	and	and	CC
12350	1083	22	use	use	VB
12350	1083	23	it	-PRON-	PRP
12350	1083	24	over	over	RP
12350	1083	25	and	and	CC
12350	1083	26	over	over	RB
12350	1083	27	again	again	RB
12350	1083	28	as	as	RB
12350	1083	29	long	long	RB
12350	1083	30	as	as	IN
12350	1083	31	it	-PRON-	PRP
12350	1083	32	lasts	last	VBZ
12350	1083	33	.	.	.
12350	1084	1	As	as	IN
12350	1084	2	the	the	DT
12350	1084	3	quantity	quantity	NN
12350	1084	4	begins	begin	VBZ
12350	1084	5	to	to	TO
12350	1084	6	lessen	lessen	VB
12350	1084	7	,	,	,
12350	1084	8	add	add	VB
12350	1084	9	sufficient	sufficient	JJ
12350	1084	10	fresh	fresh	JJ
12350	1084	11	fat	fat	NN
12350	1084	12	or	or	CC
12350	1084	13	oil	oil	NN
12350	1084	14	to	to	TO
12350	1084	15	keep	keep	VB
12350	1084	16	up	up	RP
12350	1084	17	the	the	DT
12350	1084	18	amount	amount	NN
12350	1084	19	.	.	.
12350	1085	1	Always	always	RB
12350	1085	2	put	put	VB
12350	1085	3	the	the	DT
12350	1085	4	fat	fat	NN
12350	1085	5	or	or	CC
12350	1085	6	oil	oil	NN
12350	1085	7	in	in	IN
12350	1085	8	the	the	DT
12350	1085	9	frying	frying	JJ
12350	1085	10	-	-	HYPH
12350	1085	11	pan	pan	NN
12350	1085	12	before	before	IN
12350	1085	13	you	-PRON-	PRP
12350	1085	14	stand	stand	VBP
12350	1085	15	it	-PRON-	PRP
12350	1085	16	over	over	IN
12350	1085	17	the	the	DT
12350	1085	18	fire	fire	NN
12350	1085	19	.	.	.
12350	1086	1	Wait	wait	VB
12350	1086	2	until	until	IN
12350	1086	3	it	-PRON-	PRP
12350	1086	4	is	be	VBZ
12350	1086	5	properly	properly	RB
12350	1086	6	heated	heat	VBN
12350	1086	7	before	before	IN
12350	1086	8	putting	put	VBG
12350	1086	9	in	in	RP
12350	1086	10	the	the	DT
12350	1086	11	articles	article	NNS
12350	1086	12	to	to	TO
12350	1086	13	be	be	VB
12350	1086	14	fried	fry	VBN
12350	1086	15	.	.	.
12350	1087	1	Fry	fry	VB
12350	1087	2	a	a	DT
12350	1087	3	few	few	JJ
12350	1087	4	articles	article	NNS
12350	1087	5	at	at	IN
12350	1087	6	a	a	DT
12350	1087	7	time	time	NN
12350	1087	8	.	.	.
12350	1088	1	Too	too	RB
12350	1088	2	many	many	JJ
12350	1088	3	will	will	MD
12350	1088	4	cool	cool	VB
12350	1088	5	the	the	DT
12350	1088	6	fat	fat	NN
12350	1088	7	or	or	CC
12350	1088	8	oil	oil	NN
12350	1088	9	below	below	IN
12350	1088	10	the	the	DT
12350	1088	11	point	point	NN
12350	1088	12	of	of	IN
12350	1088	13	proper	proper	JJ
12350	1088	14	frying	frying	NN
12350	1088	15	and	and	CC
12350	1088	16	they	-PRON-	PRP
12350	1088	17	will	will	MD
12350	1088	18	absorb	absorb	VB
12350	1088	19	grease	grease	NN
12350	1088	20	and	and	CC
12350	1088	21	be	be	VB
12350	1088	22	unpalatable	unpalatable	JJ
12350	1088	23	.	.	.
12350	1089	1	Put	put	VB
12350	1089	2	articles	article	NNS
12350	1089	3	to	to	TO
12350	1089	4	be	be	VB
12350	1089	5	fried	fry	VBN
12350	1089	6	in	in	IN
12350	1089	7	the	the	DT
12350	1089	8	wire	wire	NN
12350	1089	9	frying	frying	NN
12350	1089	10	-	-	HYPH
12350	1089	11	basket	basket	NN
12350	1089	12	and	and	CC
12350	1089	13	lower	low	JJR
12350	1089	14	into	into	IN
12350	1089	15	the	the	DT
12350	1089	16	boiling	boil	VBG
12350	1089	17	hot	hot	JJ
12350	1089	18	fat	fat	NN
12350	1089	19	or	or	CC
12350	1089	20	oil	oil	NN
12350	1089	21	.	.	.
12350	1090	1	Test	test	VB
12350	1090	2	the	the	DT
12350	1090	3	fat	fat	NN
12350	1090	4	by	by	IN
12350	1090	5	lowering	lower	VBG
12350	1090	6	a	a	DT
12350	1090	7	piece	piece	NN
12350	1090	8	of	of	IN
12350	1090	9	stale	stale	JJ
12350	1090	10	bread	bread	NN
12350	1090	11	into	into	IN
12350	1090	12	it	-PRON-	PRP
12350	1090	13	,	,	,
12350	1090	14	if	if	IN
12350	1090	15	the	the	DT
12350	1090	16	bread	bread	NN
12350	1090	17	browns	brown	VBZ
12350	1090	18	in	in	IN
12350	1090	19	thirty	thirty	CD
12350	1090	20	seconds	second	NNS
12350	1090	21	the	the	DT
12350	1090	22	fat	fat	NN
12350	1090	23	is	be	VBZ
12350	1090	24	sufficiently	sufficiently	RB
12350	1090	25	hot	hot	JJ
12350	1090	26	.	.	.
12350	1091	1	Fry	fry	PRP
12350	1091	2	croquettes	croquette	VBZ
12350	1091	3	a	a	DT
12350	1091	4	light	light	JJ
12350	1091	5	brown	brown	NN
12350	1091	6	;	;	:
12350	1091	7	drain	drain	VB
12350	1091	8	over	over	IN
12350	1091	9	the	the	DT
12350	1091	10	fat	fat	NN
12350	1091	11	,	,	,
12350	1091	12	lift	lift	VB
12350	1091	13	the	the	DT
12350	1091	14	frying	frying	JJ
12350	1091	15	-	-	HYPH
12350	1091	16	basket	basket	NN
12350	1091	17	from	from	IN
12350	1091	18	the	the	DT
12350	1091	19	hot	hot	JJ
12350	1091	20	fat	fat	NN
12350	1091	21	to	to	IN
12350	1091	22	a	a	DT
12350	1091	23	round	round	JJ
12350	1091	24	plate	plate	NN
12350	1091	25	,	,	,
12350	1091	26	remove	remove	VB
12350	1091	27	the	the	DT
12350	1091	28	articles	article	NNS
12350	1091	29	from	from	IN
12350	1091	30	the	the	DT
12350	1091	31	basket	basket	NN
12350	1091	32	quickly	quickly	RB
12350	1091	33	to	to	IN
12350	1091	34	brown	brown	JJ
12350	1091	35	paper	paper	NN
12350	1091	36	,	,	,
12350	1091	37	drain	drain	VB
12350	1091	38	a	a	DT
12350	1091	39	moment	moment	NN
12350	1091	40	and	and	CC
12350	1091	41	serve	serve	VB
12350	1091	42	.	.	.
12350	1092	1	When	when	WRB
12350	1092	2	frying	fry	VBG
12350	1092	3	fish	fish	NN
12350	1092	4	or	or	CC
12350	1092	5	any	any	DT
12350	1092	6	food	food	NN
12350	1092	7	that	that	WDT
12350	1092	8	is	be	VBZ
12350	1092	9	to	to	TO
12350	1092	10	be	be	VB
12350	1092	11	used	use	VBN
12350	1092	12	at	at	IN
12350	1092	13	a	a	DT
12350	1092	14	milk	milk	NN
12350	1092	15	meal	meal	NN
12350	1092	16	,	,	,
12350	1092	17	use	use	VB
12350	1092	18	oil	oil	NN
12350	1092	19	.	.	.
12350	1093	1	Olive	olive	JJ
12350	1093	2	oil	oil	NN
12350	1093	3	is	be	VBZ
12350	1093	4	the	the	DT
12350	1093	5	best	good	JJS
12350	1093	6	,	,	,
12350	1093	7	but	but	CC
12350	1093	8	is	be	VBZ
12350	1093	9	very	very	RB
12350	1093	10	expensive	expensive	JJ
12350	1093	11	for	for	IN
12350	1093	12	general	general	JJ
12350	1093	13	use	use	NN
12350	1093	14	.	.	.
12350	1094	1	Any	any	DT
12350	1094	2	other	other	JJ
12350	1094	3	good	good	JJ
12350	1094	4	vegetable	vegetable	NN
12350	1094	5	oil	oil	NN
12350	1094	6	or	or	CC
12350	1094	7	nut	nut	NNP
12350	1094	8	oil	oil	NN
12350	1094	9	will	will	MD
12350	1094	10	do	do	VB
12350	1094	11	as	as	IN
12350	1094	12	substitute	substitute	NN
12350	1094	13	.	.	.
12350	1095	1	When	when	WRB
12350	1095	2	the	the	DT
12350	1095	3	food	food	NN
12350	1095	4	is	be	VBZ
12350	1095	5	intended	intend	VBN
12350	1095	6	for	for	IN
12350	1095	7	a	a	DT
12350	1095	8	meat	meat	NN
12350	1095	9	meal	meal	NN
12350	1095	10	;	;	:
12350	1095	11	fat	fat	NN
12350	1095	12	may	may	MD
12350	1095	13	be	be	VB
12350	1095	14	prepared	prepare	VBN
12350	1095	15	according	accord	VBG
12350	1095	16	to	to	IN
12350	1095	17	the	the	DT
12350	1095	18	following	follow	VBG
12350	1095	19	directions	direction	NNS
12350	1095	20	and	and	CC
12350	1095	21	used	use	VBN
12350	1095	22	in	in	IN
12350	1095	23	the	the	DT
12350	1095	24	same	same	JJ
12350	1095	25	manner	manner	NN
12350	1095	26	as	as	IN
12350	1095	27	oil	oil	NN
12350	1095	28	.	.	.
12350	1096	1	TO	to	IN
12350	1096	2	RENDER	RENDER	NNP
12350	1096	3	GOOSE	GOOSE	NNP
12350	1096	4	,	,	,
12350	1096	5	DUCK	duck	NN
12350	1096	6	OR	or	CC
12350	1096	7	BEEF	beef	NN
12350	1096	8	FAT	fat	NN
12350	1096	9	Cut	Cut	NNP
12350	1096	10	the	the	DT
12350	1096	11	fat	fat	NN
12350	1096	12	into	into	IN
12350	1096	13	small	small	JJ
12350	1096	14	pieces	piece	NNS
12350	1096	15	.	.	.
12350	1097	1	Put	put	VB
12350	1097	2	in	in	RP
12350	1097	3	a	a	DT
12350	1097	4	deep	deep	JJ
12350	1097	5	,	,	,
12350	1097	6	iron	iron	NN
12350	1097	7	kettle	kettle	NN
12350	1097	8	and	and	CC
12350	1097	9	cover	cover	VB
12350	1097	10	with	with	IN
12350	1097	11	cold	cold	JJ
12350	1097	12	water	water	NN
12350	1097	13	.	.	.
12350	1098	1	Place	place	NN
12350	1098	2	on	on	IN
12350	1098	3	the	the	DT
12350	1098	4	stove	stove	NN
12350	1098	5	uncovered	uncover	VBD
12350	1098	6	;	;	:
12350	1098	7	when	when	WRB
12350	1098	8	the	the	DT
12350	1098	9	water	water	NN
12350	1098	10	has	have	VBZ
12350	1098	11	nearly	nearly	RB
12350	1098	12	all	all	RB
12350	1098	13	evaporated	evaporate	VBN
12350	1098	14	,	,	,
12350	1098	15	set	set	VBD
12350	1098	16	the	the	DT
12350	1098	17	kettle	kettle	NN
12350	1098	18	back	back	RB
12350	1098	19	and	and	CC
12350	1098	20	let	let	VB
12350	1098	21	the	the	DT
12350	1098	22	fat	fat	NN
12350	1098	23	try	try	VB
12350	1098	24	out	out	RP
12350	1098	25	slowly	slowly	RB
12350	1098	26	.	.	.
12350	1099	1	When	when	WRB
12350	1099	2	the	the	DT
12350	1099	3	fat	fat	NN
12350	1099	4	is	be	VBZ
12350	1099	5	still	still	RB
12350	1099	6	and	and	CC
12350	1099	7	scraps	scrap	NNS
12350	1099	8	are	be	VBP
12350	1099	9	shriveled	shrivel	VBN
12350	1099	10	and	and	CC
12350	1099	11	crisp	crisp	JJ
12350	1099	12	at	at	IN
12350	1099	13	the	the	DT
12350	1099	14	bottom	bottom	NN
12350	1099	15	of	of	IN
12350	1099	16	the	the	DT
12350	1099	17	kettle	kettle	NN
12350	1099	18	,	,	,
12350	1099	19	strain	strain	VB
12350	1099	20	the	the	DT
12350	1099	21	fat	fat	NN
12350	1099	22	through	through	IN
12350	1099	23	a	a	DT
12350	1099	24	cloth	cloth	NN
12350	1099	25	into	into	IN
12350	1099	26	a	a	DT
12350	1099	27	stone	stone	NN
12350	1099	28	crock	crock	NN
12350	1099	29	,	,	,
12350	1099	30	cover	cover	NN
12350	1099	31	and	and	CC
12350	1099	32	set	set	VBD
12350	1099	33	it	-PRON-	PRP
12350	1099	34	away	away	RB
12350	1099	35	in	in	IN
12350	1099	36	a	a	DT
12350	1099	37	cool	cool	JJ
12350	1099	38	place	place	NN
12350	1099	39	.	.	.
12350	1100	1	The	the	DT
12350	1100	2	water	water	NN
12350	1100	3	may	may	MD
12350	1100	4	be	be	VB
12350	1100	5	omitted	omit	VBN
12350	1100	6	and	and	CC
12350	1100	7	the	the	DT
12350	1100	8	scraps	scrap	NNS
12350	1100	9	slowly	slowly	RB
12350	1100	10	tried	try	VBD
12350	1100	11	out	out	RP
12350	1100	12	on	on	IN
12350	1100	13	back	back	NN
12350	1100	14	of	of	IN
12350	1100	15	stove	stove	NN
12350	1100	16	or	or	CC
12350	1100	17	in	in	IN
12350	1100	18	moderate	moderate	JJ
12350	1100	19	oven	oven	NN
12350	1100	20	.	.	.
12350	1101	1	When	when	WRB
12350	1101	2	fat	fat	NN
12350	1101	3	is	be	VBZ
12350	1101	4	tried	try	VBN
12350	1101	5	out	out	RP
12350	1101	6	,	,	,
12350	1101	7	pour	pour	VBP
12350	1101	8	in	in	IN
12350	1101	9	crock	crock	NN
12350	1101	10	.	.	.
12350	1102	1	Several	several	JJ
12350	1102	2	slices	slice	NNS
12350	1102	3	of	of	IN
12350	1102	4	raw	raw	JJ
12350	1102	5	potato	potato	NN
12350	1102	6	put	put	VBN
12350	1102	7	with	with	IN
12350	1102	8	the	the	DT
12350	1102	9	fat	fat	NN
12350	1102	10	will	will	MD
12350	1102	11	aid	aid	VB
12350	1102	12	in	in	IN
12350	1102	13	the	the	DT
12350	1102	14	clarifying	clarifying	NN
12350	1102	15	.	.	.
12350	1103	1	All	all	DT
12350	1103	2	kinds	kind	NNS
12350	1103	3	of	of	IN
12350	1103	4	fats	fat	NNS
12350	1103	5	are	be	VBP
12350	1103	6	good	good	JJ
12350	1103	7	for	for	IN
12350	1103	8	drippings	dripping	NNS
12350	1103	9	except	except	IN
12350	1103	10	mutton	mutton	NNP
12350	1103	11	fat	fat	NNP
12350	1103	12	,	,	,
12350	1103	13	turkey	turkey	NNP
12350	1103	14	fat	fat	NN
12350	1103	15	and	and	CC
12350	1103	16	fat	fat	NN
12350	1103	17	from	from	IN
12350	1103	18	smoked	smoke	VBN
12350	1103	19	meats	meat	NNS
12350	1103	20	which	which	WDT
12350	1103	21	has	have	VBZ
12350	1103	22	too	too	RB
12350	1103	23	strong	strong	JJ
12350	1103	24	a	a	DT
12350	1103	25	flavor	flavor	NN
12350	1103	26	to	to	TO
12350	1103	27	be	be	VB
12350	1103	28	used	use	VBN
12350	1103	29	for	for	IN
12350	1103	30	frying	frying	NN
12350	1103	31	,	,	,
12350	1103	32	but	but	CC
12350	1103	33	save	save	VB
12350	1103	34	it	-PRON-	PRP
12350	1103	35	with	with	IN
12350	1103	36	other	other	JJ
12350	1103	37	fat	fat	NN
12350	1103	38	that	that	WDT
12350	1103	39	may	may	MD
12350	1103	40	be	be	VB
12350	1103	41	unsuitable	unsuitable	JJ
12350	1103	42	for	for	IN
12350	1103	43	frying	fry	VBG
12350	1103	44	,	,	,
12350	1103	45	and	and	CC
12350	1103	46	when	when	WRB
12350	1103	47	six	six	CD
12350	1103	48	pounds	pound	NNS
12350	1103	49	are	be	VBP
12350	1103	50	collected	collect	VBN
12350	1103	51	make	make	VB
12350	1103	52	it	-PRON-	PRP
12350	1103	53	into	into	IN
12350	1103	54	hard	hard	JJ
12350	1103	55	soap	soap	NN
12350	1103	56	.	.	.
12350	1104	1	TO	to	IN
12350	1104	2	MAKE	MAKE	NNP
12350	1104	3	WHITE	WHITE	NNP
12350	1104	4	HARD	HARD	NNP
12350	1104	5	SOAP	SOAP	NNS
12350	1104	6	Save	save	VB
12350	1104	7	every	every	DT
12350	1104	8	scrap	scrap	NN
12350	1104	9	of	of	IN
12350	1104	10	fat	fat	NN
12350	1104	11	each	each	DT
12350	1104	12	day	day	NN
12350	1104	13	;	;	:
12350	1104	14	try	try	VB
12350	1104	15	out	out	RP
12350	1104	16	all	all	DT
12350	1104	17	that	that	WDT
12350	1104	18	has	have	VBZ
12350	1104	19	accumulated	accumulate	VBN
12350	1104	20	;	;	:
12350	1104	21	however	however	WRB
12350	1104	22	small	small	JJ
12350	1104	23	the	the	DT
12350	1104	24	quantity	quantity	NN
12350	1104	25	.	.	.
12350	1105	1	This	this	DT
12350	1105	2	is	be	VBZ
12350	1105	3	done	do	VBN
12350	1105	4	by	by	IN
12350	1105	5	placing	place	VBG
12350	1105	6	the	the	DT
12350	1105	7	scraps	scrap	NNS
12350	1105	8	in	in	IN
12350	1105	9	a	a	DT
12350	1105	10	frying	frying	JJ
12350	1105	11	-	-	HYPH
12350	1105	12	pan	pan	NN
12350	1105	13	on	on	IN
12350	1105	14	the	the	DT
12350	1105	15	back	back	NN
12350	1105	16	of	of	IN
12350	1105	17	the	the	DT
12350	1105	18	range	range	NN
12350	1105	19	.	.	.
12350	1106	1	If	if	IN
12350	1106	2	the	the	DT
12350	1106	3	heat	heat	NN
12350	1106	4	is	be	VBZ
12350	1106	5	low	low	JJ
12350	1106	6	,	,	,
12350	1106	7	and	and	CC
12350	1106	8	the	the	DT
12350	1106	9	grease	grease	NN
12350	1106	10	is	be	VBZ
12350	1106	11	not	not	RB
12350	1106	12	allowed	allow	VBN
12350	1106	13	to	to	TO
12350	1106	14	get	get	VB
12350	1106	15	hot	hot	JJ
12350	1106	16	enough	enough	RB
12350	1106	17	to	to	TO
12350	1106	18	smoke	smoke	VB
12350	1106	19	or	or	CC
12350	1106	20	burn	burn	VB
12350	1106	21	,	,	,
12350	1106	22	there	there	EX
12350	1106	23	will	will	MD
12350	1106	24	be	be	VB
12350	1106	25	no	no	DT
12350	1106	26	odor	odor	NN
12350	1106	27	from	from	IN
12350	1106	28	it	-PRON-	PRP
12350	1106	29	.	.	.
12350	1107	1	Turn	turn	VB
12350	1107	2	the	the	DT
12350	1107	3	melted	melt	VBN
12350	1107	4	grease	grease	NN
12350	1107	5	into	into	IN
12350	1107	6	tin	tin	JJ
12350	1107	7	pails	pail	NNS
12350	1107	8	and	and	CC
12350	1107	9	keep	keep	VB
12350	1107	10	them	-PRON-	PRP
12350	1107	11	covered	cover	VBN
12350	1107	12	.	.	.
12350	1108	1	When	when	WRB
12350	1108	2	six	six	CD
12350	1108	3	pounds	pound	NNS
12350	1108	4	of	of	IN
12350	1108	5	fat	fat	NN
12350	1108	6	have	have	VBP
12350	1108	7	been	be	VBN
12350	1108	8	obtained	obtain	VBN
12350	1108	9	,	,	,
12350	1108	10	turn	turn	VB
12350	1108	11	it	-PRON-	PRP
12350	1108	12	into	into	IN
12350	1108	13	a	a	DT
12350	1108	14	dish	dish	NN
12350	1108	15	-	-	HYPH
12350	1108	16	pan	pan	NN
12350	1108	17	;	;	:
12350	1108	18	add	add	VB
12350	1108	19	a	a	DT
12350	1108	20	generous	generous	JJ
12350	1108	21	amount	amount	NN
12350	1108	22	of	of	IN
12350	1108	23	hot	hot	JJ
12350	1108	24	water	water	NN
12350	1108	25	,	,	,
12350	1108	26	and	and	CC
12350	1108	27	stand	stand	VB
12350	1108	28	it	-PRON-	PRP
12350	1108	29	on	on	IN
12350	1108	30	the	the	DT
12350	1108	31	range	range	NN
12350	1108	32	until	until	IN
12350	1108	33	the	the	DT
12350	1108	34	grease	grease	NN
12350	1108	35	is	be	VBZ
12350	1108	36	entirely	entirely	RB
12350	1108	37	melted	melt	VBN
12350	1108	38	.	.	.
12350	1109	1	Stir	stir	VB
12350	1109	2	it	-PRON-	PRP
12350	1109	3	well	well	RB
12350	1109	4	together	together	RB
12350	1109	5	;	;	:
12350	1109	6	then	then	RB
12350	1109	7	stand	stand	VB
12350	1109	8	it	-PRON-	PRP
12350	1109	9	aside	aside	RB
12350	1109	10	to	to	IN
12350	1109	11	cool	cool	JJ
12350	1109	12	.	.	.
12350	1110	1	This	this	DT
12350	1110	2	is	be	VBZ
12350	1110	3	clarifying	clarify	VBG
12350	1110	4	the	the	DT
12350	1110	5	grease	grease	NN
12350	1110	6	.	.	.
12350	1111	1	The	the	DT
12350	1111	2	clean	clean	JJ
12350	1111	3	grease	grease	NN
12350	1111	4	will	will	MD
12350	1111	5	rise	rise	VB
12350	1111	6	to	to	IN
12350	1111	7	the	the	DT
12350	1111	8	top	top	NN
12350	1111	9	,	,	,
12350	1111	10	and	and	CC
12350	1111	11	when	when	WRB
12350	1111	12	it	-PRON-	PRP
12350	1111	13	has	have	VBZ
12350	1111	14	cooled	cool	VBN
12350	1111	15	can	can	MD
12350	1111	16	be	be	VB
12350	1111	17	taken	take	VBN
12350	1111	18	off	off	RP
12350	1111	19	in	in	IN
12350	1111	20	a	a	DT
12350	1111	21	cake	cake	NN
12350	1111	22	,	,	,
12350	1111	23	and	and	CC
12350	1111	24	such	such	JJ
12350	1111	25	impurities	impurity	NNS
12350	1111	26	as	as	IN
12350	1111	27	have	have	VBP
12350	1111	28	not	not	RB
12350	1111	29	settled	settle	VBN
12350	1111	30	in	in	IN
12350	1111	31	the	the	DT
12350	1111	32	water	water	NN
12350	1111	33	can	can	MD
12350	1111	34	be	be	VB
12350	1111	35	scraped	scrape	VBN
12350	1111	36	off	off	IN
12350	1111	37	the	the	DT
12350	1111	38	bottom	bottom	NN
12350	1111	39	of	of	IN
12350	1111	40	the	the	DT
12350	1111	41	cake	cake	NN
12350	1111	42	of	of	IN
12350	1111	43	fat	fat	NN
12350	1111	44	.	.	.
12350	1112	1	Put	put	VB
12350	1112	2	the	the	DT
12350	1112	3	clean	clean	JJ
12350	1112	4	grease	grease	NN
12350	1112	5	into	into	IN
12350	1112	6	the	the	DT
12350	1112	7	dish	dish	NN
12350	1112	8	-	-	HYPH
12350	1112	9	pan	pan	NN
12350	1112	10	and	and	CC
12350	1112	11	melt	melt	VB
12350	1112	12	it	-PRON-	PRP
12350	1112	13	.	.	.
12350	1113	1	Put	put	VB
12350	1113	2	a	a	DT
12350	1113	3	can	can	NN
12350	1113	4	of	of	IN
12350	1113	5	Babbitt	Babbitt	NNP
12350	1113	6	's	's	POS
12350	1113	7	lye	lye	NN
12350	1113	8	in	in	IN
12350	1113	9	a	a	DT
12350	1113	10	tin	tin	JJ
12350	1113	11	pail	pail	NN
12350	1113	12	;	;	:
12350	1113	13	add	add	VB
12350	1113	14	to	to	IN
12350	1113	15	it	-PRON-	PRP
12350	1113	16	a	a	DT
12350	1113	17	quart	quart	NN
12350	1113	18	of	of	IN
12350	1113	19	cold	cold	JJ
12350	1113	20	water	water	NN
12350	1113	21	,	,	,
12350	1113	22	and	and	CC
12350	1113	23	stir	stir	VB
12350	1113	24	it	-PRON-	PRP
12350	1113	25	with	with	IN
12350	1113	26	a	a	DT
12350	1113	27	stick	stick	NN
12350	1113	28	or	or	CC
12350	1113	29	wooden	wooden	JJ
12350	1113	30	spoon	spoon	NN
12350	1113	31	until	until	IN
12350	1113	32	it	-PRON-	PRP
12350	1113	33	is	be	VBZ
12350	1113	34	dissolved	dissolve	VBN
12350	1113	35	.	.	.
12350	1114	1	It	-PRON-	PRP
12350	1114	2	will	will	MD
12350	1114	3	get	get	VB
12350	1114	4	hot	hot	JJ
12350	1114	5	when	when	WRB
12350	1114	6	the	the	DT
12350	1114	7	water	water	NN
12350	1114	8	is	be	VBZ
12350	1114	9	added	add	VBN
12350	1114	10	;	;	:
12350	1114	11	let	let	VB
12350	1114	12	it	-PRON-	PRP
12350	1114	13	stand	stand	VB
12350	1114	14	until	until	IN
12350	1114	15	it	-PRON-	PRP
12350	1114	16	cools	cool	VBZ
12350	1114	17	.	.	.
12350	1115	1	Remove	remove	VB
12350	1115	2	the	the	DT
12350	1115	3	melted	melt	VBN
12350	1115	4	grease	grease	NN
12350	1115	5	from	from	IN
12350	1115	6	the	the	DT
12350	1115	7	fire	fire	NN
12350	1115	8	,	,	,
12350	1115	9	and	and	CC
12350	1115	10	pour	pour	VBP
12350	1115	11	in	in	IN
12350	1115	12	the	the	DT
12350	1115	13	lye	lye	NN
12350	1115	14	slowly	slowly	RB
12350	1115	15	,	,	,
12350	1115	16	stirring	stir	VBG
12350	1115	17	all	all	PDT
12350	1115	18	the	the	DT
12350	1115	19	time	time	NN
12350	1115	20	.	.	.
12350	1116	1	Add	add	VB
12350	1116	2	two	two	CD
12350	1116	3	tablespoons	tablespoon	NNS
12350	1116	4	of	of	IN
12350	1116	5	ammonia	ammonia	NN
12350	1116	6	.	.	.
12350	1117	1	Stir	stir	VB
12350	1117	2	the	the	DT
12350	1117	3	mixture	mixture	NN
12350	1117	4	constantly	constantly	RB
12350	1117	5	for	for	IN
12350	1117	6	twenty	twenty	CD
12350	1117	7	minutes	minute	NNS
12350	1117	8	or	or	CC
12350	1117	9	half	half	PDT
12350	1117	10	an	an	DT
12350	1117	11	hour	hour	NN
12350	1117	12	,	,	,
12350	1117	13	or	or	CC
12350	1117	14	until	until	IN
12350	1117	15	the	the	DT
12350	1117	16	soap	soap	NN
12350	1117	17	begins	begin	VBZ
12350	1117	18	to	to	TO
12350	1117	19	set	set	VB
12350	1117	20	.	.	.
12350	1118	1	Let	let	VB
12350	1118	2	it	-PRON-	PRP
12350	1118	3	stand	stand	VB
12350	1118	4	until	until	IN
12350	1118	5	perfectly	perfectly	RB
12350	1118	6	hard	hard	RB
12350	1118	7	;	;	:
12350	1118	8	then	then	RB
12350	1118	9	cut	cut	VB
12350	1118	10	it	-PRON-	PRP
12350	1118	11	into	into	IN
12350	1118	12	square	square	JJ
12350	1118	13	cakes	cake	NNS
12350	1118	14	.	.	.
12350	1119	1	This	this	DT
12350	1119	2	makes	make	VBZ
12350	1119	3	a	a	DT
12350	1119	4	very	very	RB
12350	1119	5	good	good	JJ
12350	1119	6	,	,	,
12350	1119	7	white	white	JJ
12350	1119	8	hard	hard	JJ
12350	1119	9	soap	soap	NN
12350	1119	10	which	which	WDT
12350	1119	11	will	will	MD
12350	1119	12	float	float	VB
12350	1119	13	on	on	IN
12350	1119	14	water	water	NN
12350	1119	15	.	.	.
12350	1120	1	*	*	NFP
12350	1120	2	ENTRÉES	entrées	NN
12350	1120	3	*	*	NFP
12350	1120	4	CROQUETTES	croquette	NNS
12350	1120	5	Combine	combine	VB
12350	1120	6	ingredients	ingredient	NNS
12350	1120	7	as	as	IN
12350	1120	8	directed	direct	VBN
12350	1120	9	in	in	IN
12350	1120	10	the	the	DT
12350	1120	11	recipe	recipe	NN
12350	1120	12	,	,	,
12350	1120	13	roll	roll	VB
12350	1120	14	the	the	DT
12350	1120	15	mixture	mixture	NN
12350	1120	16	lightly	lightly	RB
12350	1120	17	between	between	IN
12350	1120	18	the	the	DT
12350	1120	19	hands	hand	NNS
12350	1120	20	into	into	IN
12350	1120	21	a	a	DT
12350	1120	22	ball	ball	NN
12350	1120	23	.	.	.
12350	1121	1	Have	have	VBP
12350	1121	2	a	a	DT
12350	1121	3	plentiful	plentiful	JJ
12350	1121	4	supply	supply	NN
12350	1121	5	of	of	IN
12350	1121	6	bread	bread	NN
12350	1121	7	crumbs	crumb	NNS
12350	1121	8	spread	spread	VBP
12350	1121	9	evenly	evenly	RB
12350	1121	10	on	on	IN
12350	1121	11	a	a	DT
12350	1121	12	board	board	NN
12350	1121	13	;	;	:
12350	1121	14	roll	roll	VB
12350	1121	15	the	the	DT
12350	1121	16	ball	ball	NN
12350	1121	17	lightly	lightly	RB
12350	1121	18	on	on	IN
12350	1121	19	the	the	DT
12350	1121	20	crumbs	crumb	NNS
12350	1121	21	into	into	IN
12350	1121	22	the	the	DT
12350	1121	23	shape	shape	NN
12350	1121	24	of	of	IN
12350	1121	25	a	a	DT
12350	1121	26	cylinder	cylinder	NN
12350	1121	27	,	,	,
12350	1121	28	and	and	CC
12350	1121	29	flatten	flatten	VB
12350	1121	30	each	each	DT
12350	1121	31	end	end	NN
12350	1121	32	by	by	IN
12350	1121	33	dropping	drop	VBG
12350	1121	34	it	-PRON-	PRP
12350	1121	35	lightly	lightly	RB
12350	1121	36	on	on	IN
12350	1121	37	the	the	DT
12350	1121	38	board	board	NN
12350	1121	39	;	;	:
12350	1121	40	put	put	VB
12350	1121	41	it	-PRON-	PRP
12350	1121	42	in	in	IN
12350	1121	43	the	the	DT
12350	1121	44	egg	egg	NN
12350	1121	45	(	(	-LRB-
12350	1121	46	to	to	IN
12350	1121	47	each	each	DT
12350	1121	48	egg	egg	NN
12350	1121	49	add	add	VB
12350	1121	50	one	one	CD
12350	1121	51	tablespoon	tablespoon	NN
12350	1121	52	of	of	IN
12350	1121	53	water	water	NN
12350	1121	54	,	,	,
12350	1121	55	and	and	CC
12350	1121	56	beat	beat	VBD
12350	1121	57	together	together	RB
12350	1121	58	)	)	-RRB-
12350	1121	59	,	,	,
12350	1121	60	and	and	CC
12350	1121	61	with	with	IN
12350	1121	62	a	a	DT
12350	1121	63	spoon	spoon	NN
12350	1121	64	moisten	moisten	RB
12350	1121	65	the	the	DT
12350	1121	66	croquette	croquette	NN
12350	1121	67	completely	completely	RB
12350	1121	68	with	with	IN
12350	1121	69	the	the	DT
12350	1121	70	egg	egg	NN
12350	1121	71	;	;	:
12350	1121	72	lift	lift	VB
12350	1121	73	it	-PRON-	PRP
12350	1121	74	out	out	RP
12350	1121	75	on	on	IN
12350	1121	76	a	a	DT
12350	1121	77	knife	knife	NN
12350	1121	78	-	-	HYPH
12350	1121	79	blade	blade	NN
12350	1121	80	,	,	,
12350	1121	81	and	and	CC
12350	1121	82	again	again	RB
12350	1121	83	roll	roll	VB
12350	1121	84	lightly	lightly	RB
12350	1121	85	in	in	IN
12350	1121	86	the	the	DT
12350	1121	87	crumbs	crumb	NNS
12350	1121	88	.	.	.
12350	1122	1	Have	have	VBP
12350	1122	2	every	every	DT
12350	1122	3	part	part	NN
12350	1122	4	entirely	entirely	RB
12350	1122	5	covered	cover	VBN
12350	1122	6	,	,	,
12350	1122	7	so	so	CC
12350	1122	8	there	there	EX
12350	1122	9	will	will	MD
12350	1122	10	be	be	VB
12350	1122	11	no	no	DT
12350	1122	12	opening	opening	NN
12350	1122	13	through	through	IN
12350	1122	14	which	which	WDT
12350	1122	15	the	the	DT
12350	1122	16	grease	grease	NN
12350	1122	17	may	may	MD
12350	1122	18	be	be	VB
12350	1122	19	absorbed	absorb	VBN
12350	1122	20	.	.	.
12350	1123	1	Where	where	WRB
12350	1123	2	a	a	DT
12350	1123	3	light	light	JJ
12350	1123	4	yellow	yellow	JJ
12350	1123	5	color	color	NN
12350	1123	6	is	be	VBZ
12350	1123	7	wanted	want	VBN
12350	1123	8	,	,	,
12350	1123	9	use	use	VB
12350	1123	10	fresh	fresh	JJ
12350	1123	11	white	white	JJ
12350	1123	12	crumbs	crumb	NNS
12350	1123	13	grated	grate	VBN
12350	1123	14	from	from	IN
12350	1123	15	the	the	DT
12350	1123	16	loaf	loaf	NN
12350	1123	17	(	(	-LRB-
12350	1123	18	or	or	CC
12350	1123	19	rubbed	rub	VBD
12350	1123	20	through	through	IN
12350	1123	21	a	a	DT
12350	1123	22	purée	purée	NN
12350	1123	23	sieve	sieve	NN
12350	1123	24	)	)	-RRB-
12350	1123	25	for	for	IN
12350	1123	26	the	the	DT
12350	1123	27	outside	outside	NN
12350	1123	28	,	,	,
12350	1123	29	and	and	CC
12350	1123	30	do	do	VBP
12350	1123	31	not	not	RB
12350	1123	32	use	use	VB
12350	1123	33	the	the	DT
12350	1123	34	yolk	yolk	NN
12350	1123	35	of	of	IN
12350	1123	36	the	the	DT
12350	1123	37	egg	egg	NN
12350	1123	38	.	.	.
12350	1124	1	Coarse	coarse	JJ
12350	1124	2	fresh	fresh	JJ
12350	1124	3	crumbs	crumb	NNS
12350	1124	4	are	be	VBP
12350	1124	5	used	use	VBN
12350	1124	6	for	for	IN
12350	1124	7	fish	fish	NN
12350	1124	8	croquettes	croquette	NNS
12350	1124	9	,	,	,
12350	1124	10	which	which	WDT
12350	1124	11	are	be	VBP
12350	1124	12	usually	usually	RB
12350	1124	13	made	make	VBN
12350	1124	14	in	in	IN
12350	1124	15	the	the	DT
12350	1124	16	form	form	NN
12350	1124	17	of	of	IN
12350	1124	18	chops	chop	NNS
12350	1124	19	,	,	,
12350	1124	20	or	or	CC
12350	1124	21	half	half	JJ
12350	1124	22	heart	heart	NN
12350	1124	23	shape	shape	NN
12350	1124	24	.	.	.
12350	1125	1	A	a	DT
12350	1125	2	small	small	JJ
12350	1125	3	hole	hole	NN
12350	1125	4	is	be	VBZ
12350	1125	5	pricked	prick	VBN
12350	1125	6	in	in	IN
12350	1125	7	the	the	DT
12350	1125	8	pointed	pointed	JJ
12350	1125	9	end	end	NN
12350	1125	10	after	after	IN
12350	1125	11	frying	fry	VBG
12350	1125	12	,	,	,
12350	1125	13	and	and	CC
12350	1125	14	a	a	DT
12350	1125	15	sprig	sprig	NN
12350	1125	16	of	of	IN
12350	1125	17	parsley	parsley	NNP
12350	1125	18	inserted	insert	VBD
12350	1125	19	.	.	.
12350	1126	1	Have	have	VBP
12350	1126	2	all	all	PDT
12350	1126	3	the	the	DT
12350	1126	4	croquettes	croquette	NNS
12350	1126	5	of	of	IN
12350	1126	6	perfectly	perfectly	RB
12350	1126	7	uniform	uniform	JJ
12350	1126	8	size	size	NN
12350	1126	9	and	and	CC
12350	1126	10	shape	shape	NN
12350	1126	11	,	,	,
12350	1126	12	and	and	CC
12350	1126	13	lay	lie	VBD
12350	1126	14	them	-PRON-	PRP
12350	1126	15	aside	aside	RB
12350	1126	16	on	on	IN
12350	1126	17	a	a	DT
12350	1126	18	dish	dish	NN
12350	1126	19	,	,	,
12350	1126	20	not	not	RB
12350	1126	21	touching	touch	VBG
12350	1126	22	one	one	NN
12350	1126	23	another	another	DT
12350	1126	24	,	,	,
12350	1126	25	for	for	IN
12350	1126	26	an	an	DT
12350	1126	27	hour	hour	NN
12350	1126	28	or	or	CC
12350	1126	29	more	more	JJR
12350	1126	30	before	before	IN
12350	1126	31	frying	fry	VBG
12350	1126	32	.	.	.
12350	1127	1	This	this	DT
12350	1127	2	will	will	MD
12350	1127	3	make	make	VB
12350	1127	4	the	the	DT
12350	1127	5	crust	crust	NN
12350	1127	6	more	more	RBR
12350	1127	7	firm	firm	JJ
12350	1127	8	.	.	.
12350	1128	1	The	the	DT
12350	1128	2	white	white	NN
12350	1128	3	of	of	IN
12350	1128	4	an	an	DT
12350	1128	5	egg	egg	NN
12350	1128	6	alone	alone	RB
12350	1128	7	may	may	MD
12350	1128	8	be	be	VB
12350	1128	9	used	use	VBN
12350	1128	10	for	for	IN
12350	1128	11	egging	egg	VBG
12350	1128	12	them	-PRON-	PRP
12350	1128	13	,	,	,
12350	1128	14	but	but	CC
12350	1128	15	not	not	RB
12350	1128	16	the	the	DT
12350	1128	17	yolk	yolk	NN
12350	1128	18	alone	alone	RB
12350	1128	19	.	.	.
12350	1129	1	Whip	whip	VB
12350	1129	2	the	the	DT
12350	1129	3	egg	egg	NN
12350	1129	4	with	with	IN
12350	1129	5	the	the	DT
12350	1129	6	water	water	NN
12350	1129	7	,	,	,
12350	1129	8	just	just	RB
12350	1129	9	enough	enough	RB
12350	1129	10	to	to	TO
12350	1129	11	break	break	VB
12350	1129	12	it	-PRON-	PRP
12350	1129	13	,	,	,
12350	1129	14	as	as	IN
12350	1129	15	air	air	NN
12350	1129	16	-	-	HYPH
12350	1129	17	bubbles	bubble	NNS
12350	1129	18	in	in	IN
12350	1129	19	the	the	DT
12350	1129	20	egg	egg	NN
12350	1129	21	will	will	MD
12350	1129	22	break	break	VB
12350	1129	23	in	in	IN
12350	1129	24	frying	frying	NN
12350	1129	25	,	,	,
12350	1129	26	and	and	CC
12350	1129	27	let	let	VB
12350	1129	28	the	the	DT
12350	1129	29	grease	grease	NN
12350	1129	30	penetrate	penetrate	VB
12350	1129	31	.	.	.
12350	1130	1	Serve	serve	VB
12350	1130	2	the	the	DT
12350	1130	3	croquettes	croquette	NNS
12350	1130	4	on	on	IN
12350	1130	5	a	a	DT
12350	1130	6	platter	platter	NN
12350	1130	7	,	,	,
12350	1130	8	spread	spread	VBD
12350	1130	9	them	-PRON-	PRP
12350	1130	10	on	on	IN
12350	1130	11	a	a	DT
12350	1130	12	napkin	napkin	NN
12350	1130	13	and	and	CC
12350	1130	14	garnish	garnish	NN
12350	1130	15	with	with	IN
12350	1130	16	sprigs	sprig	NNS
12350	1130	17	of	of	IN
12350	1130	18	parsley	parsley	NNP
12350	1130	19	.	.	.
12350	1131	1	CHICKEN	CHICKEN	NNS
12350	1131	2	CROQUETTES	croquette	NNS
12350	1131	3	,	,	,
12350	1131	4	No	no	UH
12350	1131	5	.	.	.
12350	1132	1	1	1	CD
12350	1132	2	Cook	Cook	NNP
12350	1132	3	one	one	CD
12350	1132	4	-	-	HYPH
12350	1132	5	half	half	NN
12350	1132	6	tablespoon	tablespoon	NN
12350	1132	7	of	of	IN
12350	1132	8	flour	flour	NN
12350	1132	9	in	in	IN
12350	1132	10	one	one	CD
12350	1132	11	tablespoon	tablespoon	NN
12350	1132	12	chicken	chicken	NN
12350	1132	13	-	-	HYPH
12350	1132	14	fat	fat	NN
12350	1132	15	,	,	,
12350	1132	16	add	add	VB
12350	1132	17	one	one	CD
12350	1132	18	-	-	HYPH
12350	1132	19	half	half	NN
12350	1132	20	cup	cup	NN
12350	1132	21	of	of	IN
12350	1132	22	soup	soup	NN
12350	1132	23	stock	stock	NN
12350	1132	24	gradually	gradually	RB
12350	1132	25	,	,	,
12350	1132	26	and	and	CC
12350	1132	27	one	one	CD
12350	1132	28	-	-	HYPH
12350	1132	29	half	half	NN
12350	1132	30	teaspoon	teaspoon	NN
12350	1132	31	each	each	DT
12350	1132	32	of	of	IN
12350	1132	33	onion	onion	NN
12350	1132	34	juice	juice	NN
12350	1132	35	,	,	,
12350	1132	36	lemon	lemon	NN
12350	1132	37	juice	juice	NN
12350	1132	38	,	,	,
12350	1132	39	salt	salt	NN
12350	1132	40	,	,	,
12350	1132	41	and	and	CC
12350	1132	42	one	one	CD
12350	1132	43	-	-	HYPH
12350	1132	44	quarter	quarter	NN
12350	1132	45	teaspoon	teaspoon	NN
12350	1132	46	of	of	IN
12350	1132	47	pepper	pepper	NN
12350	1132	48	,	,	,
12350	1132	49	one	one	CD
12350	1132	50	and	and	CC
12350	1132	51	one	one	CD
12350	1132	52	-	-	HYPH
12350	1132	53	half	half	NN
12350	1132	54	cups	cup	NNS
12350	1132	55	of	of	IN
12350	1132	56	veal	veal	NN
12350	1132	57	or	or	CC
12350	1132	58	chicken	chicken	NN
12350	1132	59	,	,	,
12350	1132	60	chopped	chop	VBD
12350	1132	61	very	very	RB
12350	1132	62	fine	fine	JJ
12350	1132	63	,	,	,
12350	1132	64	one	one	CD
12350	1132	65	pair	pair	NN
12350	1132	66	of	of	IN
12350	1132	67	brains	brain	NNS
12350	1132	68	which	which	WDT
12350	1132	69	have	have	VBP
12350	1132	70	been	be	VBN
12350	1132	71	boiled	boil	VBN
12350	1132	72	,	,	,
12350	1132	73	mix	mix	VB
12350	1132	74	these	these	DT
12350	1132	75	well	well	RB
12350	1132	76	,	,	,
12350	1132	77	remove	remove	VB
12350	1132	78	from	from	IN
12350	1132	79	the	the	DT
12350	1132	80	fire	fire	NN
12350	1132	81	and	and	CC
12350	1132	82	add	add	VB
12350	1132	83	one	one	CD
12350	1132	84	well	well	RB
12350	1132	85	-	-	HYPH
12350	1132	86	beaten	beat	VBN
12350	1132	87	egg	egg	NN
12350	1132	88	.	.	.
12350	1133	1	Turn	turn	VB
12350	1133	2	this	this	DT
12350	1133	3	mixture	mixture	NN
12350	1133	4	out	out	RP
12350	1133	5	on	on	IN
12350	1133	6	a	a	DT
12350	1133	7	flat	flat	JJ
12350	1133	8	dish	dish	NN
12350	1133	9	and	and	CC
12350	1133	10	place	place	NN
12350	1133	11	in	in	IN
12350	1133	12	ice	ice	NN
12350	1133	13	-	-	HYPH
12350	1133	14	box	box	NN
12350	1133	15	to	to	TO
12350	1133	16	cool	cool	JJ
12350	1133	17	.	.	.
12350	1134	1	Then	then	RB
12350	1134	2	roll	roll	VB
12350	1134	3	into	into	IN
12350	1134	4	small	small	JJ
12350	1134	5	cones	cone	NNS
12350	1134	6	,	,	,
12350	1134	7	dip	dip	NN
12350	1134	8	in	in	IN
12350	1134	9	beaten	beat	VBN
12350	1134	10	egg	egg	NN
12350	1134	11	,	,	,
12350	1134	12	roll	roll	VB
12350	1134	13	again	again	RB
12350	1134	14	in	in	IN
12350	1134	15	powdered	powdered	JJ
12350	1134	16	bread	bread	NN
12350	1134	17	or	or	CC
12350	1134	18	cracker	cracker	NN
12350	1134	19	crumbs	crumb	NNS
12350	1134	20	and	and	CC
12350	1134	21	drop	drop	VB
12350	1134	22	them	-PRON-	PRP
12350	1134	23	into	into	IN
12350	1134	24	boiling	boil	VBG
12350	1134	25	fat	fat	NN
12350	1134	26	,	,	,
12350	1134	27	fry	fry	NN
12350	1134	28	until	until	IN
12350	1134	29	a	a	DT
12350	1134	30	delicate	delicate	JJ
12350	1134	31	brown	brown	NN
12350	1134	32	.	.	.
12350	1135	1	CHICKEN	CHICKEN	NNS
12350	1135	2	CROQUETTES	croquette	NNS
12350	1135	3	,	,	,
12350	1135	4	No	no	UH
12350	1135	5	.	.	.
12350	1136	1	2	2	LS
12350	1136	2	Chop	Chop	NNP
12350	1136	3	the	the	DT
12350	1136	4	chicken	chicken	NN
12350	1136	5	very	very	RB
12350	1136	6	fine	fine	RB
12350	1136	7	,	,	,
12350	1136	8	using	use	VBG
12350	1136	9	the	the	DT
12350	1136	10	white	white	JJ
12350	1136	11	meat	meat	NN
12350	1136	12	alone	alone	RB
12350	1136	13	,	,	,
12350	1136	14	or	or	CC
12350	1136	15	the	the	DT
12350	1136	16	dark	dark	JJ
12350	1136	17	meat	meat	NN
12350	1136	18	alone	alone	RB
12350	1136	19	,	,	,
12350	1136	20	or	or	CC
12350	1136	21	both	both	CC
12350	1136	22	together	together	RB
12350	1136	23	.	.	.
12350	1137	1	Season	season	NN
12350	1137	2	with	with	IN
12350	1137	3	salt	salt	NN
12350	1137	4	,	,	,
12350	1137	5	pepper	pepper	NN
12350	1137	6	,	,	,
12350	1137	7	onion	onion	NN
12350	1137	8	-	-	HYPH
12350	1137	9	juice	juice	NN
12350	1137	10	,	,	,
12350	1137	11	and	and	CC
12350	1137	12	lemon	lemon	NN
12350	1137	13	-	-	HYPH
12350	1137	14	juice	juice	NN
12350	1137	15	.	.	.
12350	1138	1	Chopped	chop	VBN
12350	1138	2	mushrooms	mushroom	NNS
12350	1138	3	,	,	,
12350	1138	4	sweetbreads	sweetbread	NNS
12350	1138	5	,	,	,
12350	1138	6	calf	calf	NNP
12350	1138	7	's	's	POS
12350	1138	8	brains	brain	NNS
12350	1138	9	,	,	,
12350	1138	10	tongue	tongue	NN
12350	1138	11	,	,	,
12350	1138	12	or	or	CC
12350	1138	13	truffles	truffle	NNS
12350	1138	14	are	be	VBP
12350	1138	15	used	use	VBN
12350	1138	16	with	with	IN
12350	1138	17	chicken	chicken	NN
12350	1138	18	,	,	,
12350	1138	19	and	and	CC
12350	1138	20	a	a	DT
12350	1138	21	combination	combination	NN
12350	1138	22	of	of	IN
12350	1138	23	two	two	CD
12350	1138	24	or	or	CC
12350	1138	25	more	more	JJR
12350	1138	26	of	of	IN
12350	1138	27	them	-PRON-	PRP
12350	1138	28	much	much	JJ
12350	1138	29	improves	improve	VBZ
12350	1138	30	the	the	DT
12350	1138	31	quality	quality	NN
12350	1138	32	of	of	IN
12350	1138	33	the	the	DT
12350	1138	34	croquettes	croquette	NNS
12350	1138	35	.	.	.
12350	1139	1	CROQUETTES	croquette	NNS
12350	1139	2	OF	of	IN
12350	1139	3	CALF	CALF	NNP
12350	1139	4	'S	's	POS
12350	1139	5	BRAINS	BRAINS	NNP
12350	1139	6	Lay	Lay	NNP
12350	1139	7	the	the	DT
12350	1139	8	brains	brain	NNS
12350	1139	9	in	in	IN
12350	1139	10	salt	salt	NN
12350	1139	11	water	water	NN
12350	1139	12	an	an	DT
12350	1139	13	hour	hour	NN
12350	1139	14	,	,	,
12350	1139	15	or	or	CC
12350	1139	16	until	until	IN
12350	1139	17	they	-PRON-	PRP
12350	1139	18	look	look	VBP
12350	1139	19	perfectly	perfectly	RB
12350	1139	20	white	white	JJ
12350	1139	21	,	,	,
12350	1139	22	then	then	RB
12350	1139	23	take	take	VB
12350	1139	24	out	out	RP
12350	1139	25	one	one	CD
12350	1139	26	at	at	IN
12350	1139	27	a	a	DT
12350	1139	28	time	time	NN
12350	1139	29	,	,	,
12350	1139	30	pat	pat	VB
12350	1139	31	with	with	IN
12350	1139	32	your	-PRON-	PRP$
12350	1139	33	hands	hand	NNS
12350	1139	34	to	to	TO
12350	1139	35	loosen	loosen	VB
12350	1139	36	the	the	DT
12350	1139	37	outer	outer	JJ
12350	1139	38	skin	skin	NN
12350	1139	39	and	and	CC
12350	1139	40	pull	pull	VB
12350	1139	41	it	-PRON-	PRP
12350	1139	42	off	off	RP
12350	1139	43	.	.	.
12350	1140	1	Beat	beat	VB
12350	1140	2	or	or	CC
12350	1140	3	rub	rub	VB
12350	1140	4	them	-PRON-	PRP
12350	1140	5	to	to	IN
12350	1140	6	a	a	DT
12350	1140	7	smooth	smooth	JJ
12350	1140	8	paste	paste	NN
12350	1140	9	with	with	IN
12350	1140	10	a	a	DT
12350	1140	11	wooden	wooden	JJ
12350	1140	12	spoon	spoon	NN
12350	1140	13	,	,	,
12350	1140	14	season	season	NN
12350	1140	15	with	with	IN
12350	1140	16	salt	salt	NN
12350	1140	17	and	and	CC
12350	1140	18	pepper	pepper	NN
12350	1140	19	and	and	CC
12350	1140	20	a	a	DT
12350	1140	21	very	very	RB
12350	1140	22	little	little	JJ
12350	1140	23	mace	mace	NN
12350	1140	24	;	;	:
12350	1140	25	add	add	VB
12350	1140	26	a	a	DT
12350	1140	27	beaten	beat	VBN
12350	1140	28	egg	egg	NN
12350	1140	29	and	and	CC
12350	1140	30	about	about	RB
12350	1140	31	one	one	CD
12350	1140	32	-	-	HYPH
12350	1140	33	half	half	NN
12350	1140	34	cup	cup	NN
12350	1140	35	of	of	IN
12350	1140	36	bread	bread	NN
12350	1140	37	crumbs	crumb	NNS
12350	1140	38	.	.	.
12350	1141	1	Heat	heat	NN
12350	1141	2	fat	fat	NN
12350	1141	3	in	in	IN
12350	1141	4	a	a	DT
12350	1141	5	spider	spider	NN
12350	1141	6	and	and	CC
12350	1141	7	fry	fry	VB
12350	1141	8	large	large	JJ
12350	1141	9	spoonfuls	spoonful	NNS
12350	1141	10	of	of	IN
12350	1141	11	this	this	DT
12350	1141	12	mixture	mixture	NN
12350	1141	13	in	in	IN
12350	1141	14	it	-PRON-	PRP
12350	1141	15	.	.	.
12350	1142	1	MEAT	meat	NN
12350	1142	2	CROQUETTES	croquette	NNS
12350	1142	3	Veal	veal	NN
12350	1142	4	,	,	,
12350	1142	5	mutton	mutton	NN
12350	1142	6	,	,	,
12350	1142	7	lamb	lamb	NN
12350	1142	8	,	,	,
12350	1142	9	beef	beef	NN
12350	1142	10	and	and	CC
12350	1142	11	turkey	turkey	NNP
12350	1142	12	croquettes	croquette	NNS
12350	1142	13	may	may	MD
12350	1142	14	be	be	VB
12350	1142	15	prepared	prepare	VBN
12350	1142	16	in	in	IN
12350	1142	17	the	the	DT
12350	1142	18	same	same	JJ
12350	1142	19	way	way	NN
12350	1142	20	as	as	IN
12350	1142	21	chicken	chicken	NN
12350	1142	22	croquettes	croquette	NNS
12350	1142	23	.	.	.
12350	1143	1	MEAT	meat	NN
12350	1143	2	AND	and	CC
12350	1143	3	BOILED	boil	VBN
12350	1143	4	HOMINY	HOMINY	NNS
12350	1143	5	CROQUETTES	croquette	NNS
12350	1143	6	Equal	equal	JJ
12350	1143	7	proportions	proportion	NNS
12350	1143	8	.	.	.
12350	1144	1	SWEETBREAD	SWEETBREAD	NNP
12350	1144	2	CROQUETTES	croquette	NNS
12350	1144	3	Cut	cut	VBP
12350	1144	4	the	the	DT
12350	1144	5	boiled	boil	VBN
12350	1144	6	sweetbreads	sweetbread	NNS
12350	1144	7	into	into	IN
12350	1144	8	small	small	JJ
12350	1144	9	dice	dice	NN
12350	1144	10	with	with	IN
12350	1144	11	a	a	DT
12350	1144	12	silver	silver	JJ
12350	1144	13	knife	knife	NN
12350	1144	14	.	.	.
12350	1145	1	Mix	mix	VB
12350	1145	2	with	with	IN
12350	1145	3	mushrooms	mushroom	NNS
12350	1145	4	,	,	,
12350	1145	5	using	use	VBG
12350	1145	6	half	half	PDT
12350	1145	7	the	the	DT
12350	1145	8	quantity	quantity	NN
12350	1145	9	of	of	IN
12350	1145	10	mushrooms	mushroom	NNS
12350	1145	11	that	that	WDT
12350	1145	12	you	-PRON-	PRP
12350	1145	13	have	have	VBP
12350	1145	14	of	of	IN
12350	1145	15	sweetbreads	sweetbread	NNS
12350	1145	16	.	.	.
12350	1146	1	Use	use	VB
12350	1146	2	two	two	CD
12350	1146	3	eggs	egg	NNS
12350	1146	4	in	in	IN
12350	1146	5	the	the	DT
12350	1146	6	sauce	sauce	NN
12350	1146	7	.	.	.
12350	1147	1	VEAL	veal	NN
12350	1147	2	CROQUETTES	croquette	NNS
12350	1147	3	Veal	veal	NN
12350	1147	4	is	be	VBZ
12350	1147	5	often	often	RB
12350	1147	6	mixed	mix	VBN
12350	1147	7	with	with	IN
12350	1147	8	chicken	chicken	NN
12350	1147	9	,	,	,
12350	1147	10	or	or	CC
12350	1147	11	is	be	VBZ
12350	1147	12	used	use	VBN
12350	1147	13	alone	alone	RB
12350	1147	14	as	as	IN
12350	1147	15	a	a	DT
12350	1147	16	substitute	substitute	NN
12350	1147	17	for	for	IN
12350	1147	18	chicken	chicken	NN
12350	1147	19	.	.	.
12350	1148	1	Season	season	NN
12350	1148	2	in	in	IN
12350	1148	3	same	same	JJ
12350	1148	4	manner	manner	NN
12350	1148	5	and	and	CC
12350	1148	6	make	make	VB
12350	1148	7	the	the	DT
12350	1148	8	same	same	JJ
12350	1148	9	combinations	combination	NNS
12350	1148	10	.	.	.
12350	1149	1	CAULIFLOWER	cauliflower	NN
12350	1149	2	CROQUETTES	croquette	NNS
12350	1149	3	Finely	finely	RB
12350	1149	4	chop	chop	VBP
12350	1149	5	cold	cold	JJ
12350	1149	6	cooked	cooked	JJ
12350	1149	7	cauliflower	cauliflower	NN
12350	1149	8	,	,	,
12350	1149	9	mix	mix	VB
12350	1149	10	in	in	IN
12350	1149	11	one	one	CD
12350	1149	12	small	small	JJ
12350	1149	13	,	,	,
12350	1149	14	finely	finely	RB
12350	1149	15	chopped	chop	VBN
12350	1149	16	onion	onion	NN
12350	1149	17	,	,	,
12350	1149	18	one	one	CD
12350	1149	19	small	small	JJ
12350	1149	20	bunch	bunch	NN
12350	1149	21	of	of	IN
12350	1149	22	parsley	parsley	NN
12350	1149	23	finely	finely	RB
12350	1149	24	chopped	chop	VBD
12350	1149	25	,	,	,
12350	1149	26	one	one	CD
12350	1149	27	-	-	HYPH
12350	1149	28	half	half	NN
12350	1149	29	cup	cup	NN
12350	1149	30	of	of	IN
12350	1149	31	bread	bread	NN
12350	1149	32	crumbs	crumb	NNS
12350	1149	33	and	and	CC
12350	1149	34	one	one	CD
12350	1149	35	well	well	RB
12350	1149	36	-	-	HYPH
12350	1149	37	beaten	beat	VBN
12350	1149	38	egg	egg	NN
12350	1149	39	.	.	.
12350	1150	1	Carefully	carefully	RB
12350	1150	2	mix	mix	NN
12350	1150	3	and	and	CC
12350	1150	4	mold	mold	NN
12350	1150	5	into	into	IN
12350	1150	6	croquette	croquette	NNP
12350	1150	7	forms	form	NNS
12350	1150	8	,	,	,
12350	1150	9	dip	dip	NN
12350	1150	10	in	in	IN
12350	1150	11	cracker	cracker	NN
12350	1150	12	dust	dust	NN
12350	1150	13	and	and	CC
12350	1150	14	fry	fry	NN
12350	1150	15	in	in	IN
12350	1150	16	deep	deep	JJ
12350	1150	17	,	,	,
12350	1150	18	smoking	smoke	VBG
12350	1150	19	fat	fat	NN
12350	1150	20	until	until	IN
12350	1150	21	a	a	DT
12350	1150	22	light	light	JJ
12350	1150	23	brown	brown	NN
12350	1150	24	.	.	.
12350	1151	1	EGGPLANT	EGGPLANT	NNP
12350	1151	2	CROQUETTES	croquette	NNS
12350	1151	3	(	(	-LRB-
12350	1151	4	ROUMANIAN	ROUMANIAN	NNP
12350	1151	5	)	)	-RRB-
12350	1151	6	Peel	peel	VB
12350	1151	7	the	the	DT
12350	1151	8	eggplant	eggplant	JJ
12350	1151	9	,	,	,
12350	1151	10	place	place	NN
12350	1151	11	in	in	IN
12350	1151	12	hot	hot	JJ
12350	1151	13	water	water	NN
12350	1151	14	and	and	CC
12350	1151	15	boil	boil	VB
12350	1151	16	until	until	IN
12350	1151	17	tender	tender	NN
12350	1151	18	,	,	,
12350	1151	19	drain	drain	VBP
12350	1151	20	,	,	,
12350	1151	21	add	add	VB
12350	1151	22	two	two	CD
12350	1151	23	eggs	egg	NNS
12350	1151	24	,	,	,
12350	1151	25	salt	salt	NN
12350	1151	26	,	,	,
12350	1151	27	pepper	pepper	NN
12350	1151	28	,	,	,
12350	1151	29	two	two	CD
12350	1151	30	tablespoons	tablespoon	NNS
12350	1151	31	of	of	IN
12350	1151	32	matzoth	matzoth	JJ
12350	1151	33	or	or	CC
12350	1151	34	white	white	JJ
12350	1151	35	flour	flour	NN
12350	1151	36	or	or	CC
12350	1151	37	bread	bread	NN
12350	1151	38	crumbs	crumb	NNS
12350	1151	39	,	,	,
12350	1151	40	beat	beat	VBN
12350	1151	41	together	together	RB
12350	1151	42	;	;	:
12350	1151	43	fry	fry	VB
12350	1151	44	in	in	IN
12350	1151	45	butter	butter	NN
12350	1151	46	or	or	CC
12350	1151	47	oil	oil	NN
12350	1151	48	by	by	IN
12350	1151	49	tablespoonfuls	tablespoonful	NNS
12350	1151	50	.	.	.
12350	1152	1	CROQUETTES	croquette	NNS
12350	1152	2	OF	of	IN
12350	1152	3	FISH	FISH	NNS
12350	1152	4	Take	take	VBP
12350	1152	5	any	any	DT
12350	1152	6	kind	kind	NN
12350	1152	7	of	of	IN
12350	1152	8	boiled	boil	VBN
12350	1152	9	fish	fish	NN
12350	1152	10	,	,	,
12350	1152	11	separate	separate	VB
12350	1152	12	it	-PRON-	PRP
12350	1152	13	from	from	IN
12350	1152	14	the	the	DT
12350	1152	15	bones	bone	NNS
12350	1152	16	carefully	carefully	RB
12350	1152	17	,	,	,
12350	1152	18	chop	chop	VBP
12350	1152	19	with	with	IN
12350	1152	20	a	a	DT
12350	1152	21	little	little	JJ
12350	1152	22	parsley	parsley	NN
12350	1152	23	,	,	,
12350	1152	24	salt	salt	NN
12350	1152	25	and	and	CC
12350	1152	26	pepper	pepper	NN
12350	1152	27	to	to	IN
12350	1152	28	taste	taste	NN
12350	1152	29	.	.	.
12350	1153	1	Beat	beat	VB
12350	1153	2	up	up	RP
12350	1153	3	one	one	CD
12350	1153	4	egg	egg	NN
12350	1153	5	with	with	IN
12350	1153	6	one	one	CD
12350	1153	7	teaspoon	teaspoon	NN
12350	1153	8	of	of	IN
12350	1153	9	milk	milk	NN
12350	1153	10	and	and	CC
12350	1153	11	flour	flour	NN
12350	1153	12	.	.	.
12350	1154	1	Roll	roll	VB
12350	1154	2	the	the	DT
12350	1154	3	fish	fish	NN
12350	1154	4	into	into	IN
12350	1154	5	balls	ball	NNS
12350	1154	6	and	and	CC
12350	1154	7	turn	turn	VB
12350	1154	8	them	-PRON-	PRP
12350	1154	9	in	in	IN
12350	1154	10	the	the	DT
12350	1154	11	beaten	beat	VBN
12350	1154	12	egg	egg	NN
12350	1154	13	and	and	CC
12350	1154	14	cracker	cracker	NN
12350	1154	15	crumbs	crumb	NNS
12350	1154	16	or	or	CC
12350	1154	17	bread	bread	NN
12350	1154	18	.	.	.
12350	1155	1	Fry	fry	VB
12350	1155	2	a	a	DT
12350	1155	3	light	light	JJ
12350	1155	4	brown	brown	NN
12350	1155	5	.	.	.
12350	1156	1	Serve	serve	VB
12350	1156	2	with	with	IN
12350	1156	3	any	any	DT
12350	1156	4	sauce	sauce	NN
12350	1156	5	or	or	CC
12350	1156	6	a	a	DT
12350	1156	7	mayonnaise	mayonnaise	NN
12350	1156	8	.	.	.
12350	1157	1	POTATO	potato	NN
12350	1157	2	CROQUETTES	croquette	NNS
12350	1157	3	Work	work	VBP
12350	1157	4	into	into	IN
12350	1157	5	two	two	CD
12350	1157	6	cups	cup	NNS
12350	1157	7	of	of	IN
12350	1157	8	mashed	mash	VBN
12350	1157	9	potatoes	potato	NNS
12350	1157	10	,	,	,
12350	1157	11	a	a	DT
12350	1157	12	tablespoon	tablespoon	NN
12350	1157	13	of	of	IN
12350	1157	14	melted	melted	JJ
12350	1157	15	butter	butter	NN
12350	1157	16	,	,	,
12350	1157	17	until	until	IN
12350	1157	18	smooth	smooth	JJ
12350	1157	19	and	and	CC
12350	1157	20	soft	soft	JJ
12350	1157	21	;	;	:
12350	1157	22	add	add	VB
12350	1157	23	one	one	CD
12350	1157	24	egg	egg	NN
12350	1157	25	well	well	RB
12350	1157	26	-	-	HYPH
12350	1157	27	beaten	beat	VBN
12350	1157	28	and	and	CC
12350	1157	29	beat	beat	VBD
12350	1157	30	all	all	RB
12350	1157	31	together	together	RB
12350	1157	32	with	with	IN
12350	1157	33	a	a	DT
12350	1157	34	wooden	wooden	JJ
12350	1157	35	spoon	spoon	NN
12350	1157	36	.	.	.
12350	1158	1	Season	season	NN
12350	1158	2	with	with	IN
12350	1158	3	salt	salt	NN
12350	1158	4	and	and	CC
12350	1158	5	nutmeg	nutmeg	NN
12350	1158	6	.	.	.
12350	1159	1	Roll	roll	VB
12350	1159	2	each	each	DT
12350	1159	3	in	in	IN
12350	1159	4	beaten	beat	VBN
12350	1159	5	egg	egg	NN
12350	1159	6	then	then	RB
12350	1159	7	in	in	IN
12350	1159	8	bread	bread	NN
12350	1159	9	crumbs	crumb	NNS
12350	1159	10	,	,	,
12350	1159	11	fry	fry	NN
12350	1159	12	in	in	IN
12350	1159	13	hot	hot	JJ
12350	1159	14	oil	oil	NN
12350	1159	15	or	or	CC
12350	1159	16	butter	butter	NN
12350	1159	17	substitute	substitute	NN
12350	1159	18	.	.	.
12350	1160	1	If	if	IN
12350	1160	2	desired	desire	VBN
12350	1160	3	chicken	chicken	NN
12350	1160	4	-	-	HYPH
12350	1160	5	fat	fat	NN
12350	1160	6	may	may	MD
12350	1160	7	be	be	VB
12350	1160	8	substituted	substitute	VBN
12350	1160	9	for	for	IN
12350	1160	10	the	the	DT
12350	1160	11	butter	butter	NN
12350	1160	12	and	and	CC
12350	1160	13	the	the	DT
12350	1160	14	croquettes	croquette	NNS
12350	1160	15	fried	fry	VBN
12350	1160	16	in	in	IN
12350	1160	17	deep	deep	JJ
12350	1160	18	fat	fat	NN
12350	1160	19	or	or	CC
12350	1160	20	oil	oil	NN
12350	1160	21	.	.	.
12350	1161	1	SWEET	sweet	JJ
12350	1161	2	POTATO	potato	NN
12350	1161	3	CROQUETTES	croquette	NNS
12350	1161	4	Press	press	VB
12350	1161	5	through	through	IN
12350	1161	6	a	a	DT
12350	1161	7	ricer	ricer	NN
12350	1161	8	sufficient	sufficient	JJ
12350	1161	9	hot	hot	JJ
12350	1161	10	baked	baked	JJ
12350	1161	11	sweet	sweet	JJ
12350	1161	12	potatoes	potato	NNS
12350	1161	13	to	to	TO
12350	1161	14	measure	measure	VB
12350	1161	15	one	one	CD
12350	1161	16	pint	pint	NN
12350	1161	17	.	.	.
12350	1162	1	Place	place	NN
12350	1162	2	over	over	IN
12350	1162	3	the	the	DT
12350	1162	4	fire	fire	NN
12350	1162	5	.	.	.
12350	1163	1	Add	add	VB
12350	1163	2	one	one	CD
12350	1163	3	teaspoon	teaspoon	NN
12350	1163	4	of	of	IN
12350	1163	5	butter	butter	NN
12350	1163	6	or	or	CC
12350	1163	7	drippings	dripping	NNS
12350	1163	8	,	,	,
12350	1163	9	the	the	DT
12350	1163	10	beaten	beat	VBN
12350	1163	11	yolks	yolk	NNS
12350	1163	12	of	of	IN
12350	1163	13	two	two	CD
12350	1163	14	eggs	egg	NNS
12350	1163	15	,	,	,
12350	1163	16	pepper	pepper	NN
12350	1163	17	and	and	CC
12350	1163	18	salt	salt	NN
12350	1163	19	to	to	IN
12350	1163	20	taste	taste	NN
12350	1163	21	,	,	,
12350	1163	22	and	and	CC
12350	1163	23	beat	beat	VBD
12350	1163	24	well	well	RB
12350	1163	25	with	with	IN
12350	1163	26	a	a	DT
12350	1163	27	fork	fork	NN
12350	1163	28	until	until	IN
12350	1163	29	the	the	DT
12350	1163	30	mixture	mixture	NN
12350	1163	31	leaves	leave	VBZ
12350	1163	32	the	the	DT
12350	1163	33	sides	side	NNS
12350	1163	34	of	of	IN
12350	1163	35	the	the	DT
12350	1163	36	pan	pan	NN
12350	1163	37	.	.	.
12350	1164	1	Cool	cool	VB
12350	1164	2	slightly	slightly	RB
12350	1164	3	,	,	,
12350	1164	4	form	form	VBP
12350	1164	5	into	into	IN
12350	1164	6	cones	cone	NNS
12350	1164	7	,	,	,
12350	1164	8	roll	roll	NN
12350	1164	9	in	in	IN
12350	1164	10	fine	fine	JJ
12350	1164	11	bread	bread	NN
12350	1164	12	crumbs	crumb	VBZ
12350	1164	13	;	;	:
12350	1164	14	dip	dip	NN
12350	1164	15	in	in	IN
12350	1164	16	beaten	beat	VBN
12350	1164	17	eggs	egg	NNS
12350	1164	18	,	,	,
12350	1164	19	roll	roll	VB
12350	1164	20	again	again	RB
12350	1164	21	in	in	IN
12350	1164	22	crumbs	crumb	NNS
12350	1164	23	and	and	CC
12350	1164	24	fry	fry	VB
12350	1164	25	in	in	IN
12350	1164	26	hot	hot	JJ
12350	1164	27	oil	oil	NN
12350	1164	28	or	or	CC
12350	1164	29	fat	fat	NN
12350	1164	30	.	.	.
12350	1165	1	PEANUT	PEANUT	NNS
12350	1165	2	AND	and	CC
12350	1165	3	RICE	rice	NN
12350	1165	4	CROQUETTES	croquette	NNS
12350	1165	5	To	to	IN
12350	1165	6	one	one	CD
12350	1165	7	cup	cup	NN
12350	1165	8	of	of	IN
12350	1165	9	freshly	freshly	RB
12350	1165	10	cooked	cook	VBN
12350	1165	11	rice	rice	NN
12350	1165	12	allow	allow	VBP
12350	1165	13	one	one	CD
12350	1165	14	cup	cup	NN
12350	1165	15	of	of	IN
12350	1165	16	peanut	peanut	NN
12350	1165	17	butter	butter	NN
12350	1165	18	,	,	,
12350	1165	19	four	four	CD
12350	1165	20	tablespoons	tablespoon	NNS
12350	1165	21	of	of	IN
12350	1165	22	minced	mince	VBN
12350	1165	23	celery	celery	NN
12350	1165	24	,	,	,
12350	1165	25	one	one	CD
12350	1165	26	teaspoon	teaspoon	NN
12350	1165	27	of	of	IN
12350	1165	28	grated	grate	VBN
12350	1165	29	onion	onion	NN
12350	1165	30	,	,	,
12350	1165	31	one	one	CD
12350	1165	32	tablespoon	tablespoon	NN
12350	1165	33	of	of	IN
12350	1165	34	canned	can	VBN
12350	1165	35	tomatoes	tomato	NNS
12350	1165	36	,	,	,
12350	1165	37	and	and	CC
12350	1165	38	salt	salt	NN
12350	1165	39	and	and	CC
12350	1165	40	pepper	pepper	NN
12350	1165	41	to	to	IN
12350	1165	42	taste	taste	NN
12350	1165	43	.	.	.
12350	1166	1	Mix	mix	VB
12350	1166	2	well	well	RB
12350	1166	3	;	;	:
12350	1166	4	add	add	VB
12350	1166	5	the	the	DT
12350	1166	6	white	white	NN
12350	1166	7	of	of	IN
12350	1166	8	one	one	CD
12350	1166	9	egg	egg	NN
12350	1166	10	,	,	,
12350	1166	11	reserving	reserve	VBG
12350	1166	12	the	the	DT
12350	1166	13	yolk	yolk	NN
12350	1166	14	for	for	IN
12350	1166	15	coating	coat	VBG
12350	1166	16	the	the	DT
12350	1166	17	croquettes	croquette	NNS
12350	1166	18	.	.	.
12350	1167	1	Shape	shape	VB
12350	1167	2	into	into	IN
12350	1167	3	croquettes	croquette	NNS
12350	1167	4	and	and	CC
12350	1167	5	let	let	VBD
12350	1167	6	stand	stand	VB
12350	1167	7	in	in	IN
12350	1167	8	a	a	DT
12350	1167	9	cold	cold	JJ
12350	1167	10	place	place	NN
12350	1167	11	for	for	IN
12350	1167	12	an	an	DT
12350	1167	13	hour	hour	NN
12350	1167	14	,	,	,
12350	1167	15	then	then	RB
12350	1167	16	coat	coat	VB
12350	1167	17	with	with	IN
12350	1167	18	the	the	DT
12350	1167	19	egg	egg	NNP
12350	1167	20	yolk	yolk	NNP
12350	1167	21	mixed	mix	VBN
12350	1167	22	with	with	IN
12350	1167	23	one	one	CD
12350	1167	24	tablespoon	tablespoon	NN
12350	1167	25	of	of	IN
12350	1167	26	water	water	NN
12350	1167	27	and	and	CC
12350	1167	28	roll	roll	NN
12350	1167	29	in	in	IN
12350	1167	30	stale	stale	JJ
12350	1167	31	bread	bread	NN
12350	1167	32	crumb	crumb	JJ
12350	1167	33	dust	dust	NN
12350	1167	34	until	until	IN
12350	1167	35	well	well	RB
12350	1167	36	covered	cover	VBN
12350	1167	37	.	.	.
12350	1168	1	Fry	fry	CD
12350	1168	2	in	in	IN
12350	1168	3	any	any	DT
12350	1168	4	hot	hot	JJ
12350	1168	5	oil	oil	NN
12350	1168	6	or	or	CC
12350	1168	7	butter	butter	NN
12350	1168	8	substitute	substitute	NN
12350	1168	9	.	.	.
12350	1169	1	RICE	rice	NN
12350	1169	2	CROQUETTES	croquette	NNS
12350	1169	3	,	,	,
12350	1169	4	No	no	UH
12350	1169	5	.	.	.
12350	1170	1	1	1	LS
12350	1170	2	Separate	separate	VB
12350	1170	3	the	the	DT
12350	1170	4	white	white	JJ
12350	1170	5	and	and	CC
12350	1170	6	yolk	yolk	NN
12350	1170	7	of	of	IN
12350	1170	8	one	one	CD
12350	1170	9	egg	egg	NN
12350	1170	10	and	and	CC
12350	1170	11	reserve	reserve	VBP
12350	1170	12	about	about	IN
12350	1170	13	half	half	PDT
12350	1170	14	the	the	DT
12350	1170	15	yolk	yolk	NN
12350	1170	16	for	for	IN
12350	1170	17	coating	coat	VBG
12350	1170	18	the	the	DT
12350	1170	19	croquette	croquette	NNP
12350	1170	20	.	.	.
12350	1171	1	Beat	beat	VB
12350	1171	2	the	the	DT
12350	1171	3	rest	rest	NN
12350	1171	4	with	with	IN
12350	1171	5	the	the	DT
12350	1171	6	white	white	NNP
12350	1171	7	.	.	.
12350	1172	1	Mix	mix	VB
12350	1172	2	with	with	IN
12350	1172	3	two	two	CD
12350	1172	4	cups	cup	NNS
12350	1172	5	of	of	IN
12350	1172	6	boiled	boil	VBN
12350	1172	7	or	or	CC
12350	1172	8	steamed	steam	VBN
12350	1172	9	rice	rice	NN
12350	1172	10	and	and	CC
12350	1172	11	one	one	CD
12350	1172	12	-	-	HYPH
12350	1172	13	half	half	NN
12350	1172	14	teaspoon	teaspoon	NN
12350	1172	15	of	of	IN
12350	1172	16	salt	salt	NN
12350	1172	17	,	,	,
12350	1172	18	form	form	VB
12350	1172	19	into	into	IN
12350	1172	20	oblong	oblong	JJ
12350	1172	21	croquettes	croquette	NNS
12350	1172	22	or	or	CC
12350	1172	23	small	small	JJ
12350	1172	24	balls	ball	NNS
12350	1172	25	.	.	.
12350	1173	1	Mix	mix	VB
12350	1173	2	the	the	DT
12350	1173	3	reserved	reserved	JJ
12350	1173	4	part	part	NN
12350	1173	5	of	of	IN
12350	1173	6	the	the	DT
12350	1173	7	egg	egg	NNP
12350	1173	8	yolk	yolk	NNP
12350	1173	9	with	with	IN
12350	1173	10	a	a	DT
12350	1173	11	tablespoon	tablespoon	NN
12350	1173	12	of	of	IN
12350	1173	13	cold	cold	JJ
12350	1173	14	water	water	NN
12350	1173	15	.	.	.
12350	1174	1	Dip	dip	PRP
12350	1174	2	croquettes	croquette	VBZ
12350	1174	3	in	in	IN
12350	1174	4	this	this	DT
12350	1174	5	and	and	CC
12350	1174	6	then	then	RB
12350	1174	7	roll	roll	VB
12350	1174	8	in	in	RP
12350	1174	9	fine	fine	JJ
12350	1174	10	bread	bread	NN
12350	1174	11	crumbs	crumb	NNS
12350	1174	12	.	.	.
12350	1175	1	Repeat	repeat	VB
12350	1175	2	until	until	IN
12350	1175	3	well	well	RB
12350	1175	4	-	-	HYPH
12350	1175	5	coated	coat	VBN
12350	1175	6	,	,	,
12350	1175	7	then	then	RB
12350	1175	8	fry	fry	NNP
12350	1175	9	brown	brown	NNP
12350	1175	10	in	in	IN
12350	1175	11	deep	deep	JJ
12350	1175	12	oil	oil	NN
12350	1175	13	.	.	.
12350	1176	1	RICE	rice	NN
12350	1176	2	CROQUETTES	croquette	NNS
12350	1176	3	,	,	,
12350	1176	4	No	no	UH
12350	1176	5	.	.	.
12350	1177	1	2	2	CD
12350	1177	2	Put	put	VB
12350	1177	3	on	on	RP
12350	1177	4	with	with	IN
12350	1177	5	cold	cold	JJ
12350	1177	6	water	water	NN
12350	1177	7	one	one	CD
12350	1177	8	cup	cup	NN
12350	1177	9	of	of	IN
12350	1177	10	rice	rice	NN
12350	1177	11	,	,	,
12350	1177	12	and	and	CC
12350	1177	13	let	let	VB
12350	1177	14	boil	boil	VB
12350	1177	15	until	until	IN
12350	1177	16	tender	tender	NN
12350	1177	17	.	.	.
12350	1178	1	Drain	drain	VB
12350	1178	2	,	,	,
12350	1178	3	and	and	CC
12350	1178	4	mix	mix	VB
12350	1178	5	with	with	IN
12350	1178	6	the	the	DT
12350	1178	7	rice	rice	NN
12350	1178	8	,	,	,
12350	1178	9	one	one	CD
12350	1178	10	tablespoon	tablespoon	NN
12350	1178	11	of	of	IN
12350	1178	12	butter	butter	NN
12350	1178	13	,	,	,
12350	1178	14	yolks	yolk	NNS
12350	1178	15	of	of	IN
12350	1178	16	three	three	CD
12350	1178	17	eggs	egg	NNS
12350	1178	18	,	,	,
12350	1178	19	and	and	CC
12350	1178	20	pinch	pinch	NN
12350	1178	21	of	of	IN
12350	1178	22	salt	salt	NN
12350	1178	23	.	.	.
12350	1179	1	About	about	RB
12350	1179	2	one	one	CD
12350	1179	3	tablespoon	tablespoon	NN
12350	1179	4	of	of	IN
12350	1179	5	flour	flour	NN
12350	1179	6	may	may	MD
12350	1179	7	be	be	VB
12350	1179	8	added	add	VBN
12350	1179	9	to	to	TO
12350	1179	10	hold	hold	VB
12350	1179	11	the	the	DT
12350	1179	12	croquettes	croquette	NNS
12350	1179	13	together	together	RB
12350	1179	14	.	.	.
12350	1180	1	Beat	beat	VB
12350	1180	2	the	the	DT
12350	1180	3	whites	white	NNS
12350	1180	4	of	of	IN
12350	1180	5	the	the	DT
12350	1180	6	three	three	CD
12350	1180	7	eggs	egg	NNS
12350	1180	8	to	to	IN
12350	1180	9	a	a	DT
12350	1180	10	stiff	stiff	JJ
12350	1180	11	froth	froth	NN
12350	1180	12	,	,	,
12350	1180	13	reserving	reserve	VBG
12350	1180	14	some	some	DT
12350	1180	15	of	of	IN
12350	1180	16	the	the	DT
12350	1180	17	beaten	beat	VBN
12350	1180	18	white	white	JJ
12350	1180	19	for	for	IN
12350	1180	20	egging	egging	NN
12350	1180	21	croquettes	croquette	NNS
12350	1180	22	,	,	,
12350	1180	23	mix	mix	VB
12350	1180	24	this	this	DT
12350	1180	25	in	in	IN
12350	1180	26	last	last	JJ
12350	1180	27	,	,	,
12350	1180	28	shape	shape	VB
12350	1180	29	into	into	IN
12350	1180	30	croquettes	croquette	NNS
12350	1180	31	and	and	CC
12350	1180	32	fry	fry	NN
12350	1180	33	in	in	IN
12350	1180	34	hot	hot	JJ
12350	1180	35	oil	oil	NN
12350	1180	36	or	or	CC
12350	1180	37	butter	butter	NN
12350	1180	38	substitute	substitute	NN
12350	1180	39	.	.	.
12350	1181	1	Place	place	NN
12350	1181	2	on	on	IN
12350	1181	3	platter	platter	NN
12350	1181	4	and	and	CC
12350	1181	5	serve	serve	VB
12350	1181	6	with	with	IN
12350	1181	7	a	a	DT
12350	1181	8	lump	lump	NN
12350	1181	9	of	of	IN
12350	1181	10	jelly	jelly	NNP
12350	1181	11	on	on	IN
12350	1181	12	each	each	DT
12350	1181	13	croquette	croquette	NN
12350	1181	14	.	.	.
12350	1182	1	CALF	CALF	NNP
12350	1182	2	'S	's	POS
12350	1182	3	BRAINS	brain	NNS
12350	1182	4	(	(	-LRB-
12350	1182	5	SOUR	SOUR	NNP
12350	1182	6	)	)	-RRB-
12350	1182	7	Lay	Lay	NNP
12350	1182	8	the	the	DT
12350	1182	9	brains	brain	NNS
12350	1182	10	in	in	IN
12350	1182	11	ice	ice	NN
12350	1182	12	-	-	HYPH
12350	1182	13	water	water	NN
12350	1182	14	and	and	CC
12350	1182	15	then	then	RB
12350	1182	16	skin	skin	NN
12350	1182	17	.	.	.
12350	1183	1	They	-PRON-	PRP
12350	1183	2	will	will	MD
12350	1183	3	skin	skin	VB
12350	1183	4	easily	easily	RB
12350	1183	5	by	by	IN
12350	1183	6	taking	take	VBG
12350	1183	7	them	-PRON-	PRP
12350	1183	8	up	up	RP
12350	1183	9	in	in	IN
12350	1183	10	your	-PRON-	PRP$
12350	1183	11	hands	hand	NNS
12350	1183	12	and	and	CC
12350	1183	13	patting	pat	VBG
12350	1183	14	them	-PRON-	PRP
12350	1183	15	,	,	,
12350	1183	16	this	this	DT
12350	1183	17	will	will	MD
12350	1183	18	help	help	VB
12350	1183	19	to	to	TO
12350	1183	20	loosen	loosen	VB
12350	1183	21	all	all	PDT
12350	1183	22	the	the	DT
12350	1183	23	skin	skin	NN
12350	1183	24	and	and	CC
12350	1183	25	clotted	clot	VBD
12350	1183	26	blood	blood	NN
12350	1183	27	that	that	WDT
12350	1183	28	adheres	adhere	VBZ
12350	1183	29	to	to	IN
12350	1183	30	them	-PRON-	PRP
12350	1183	31	.	.	.
12350	1184	1	Lay	lay	VB
12350	1184	2	in	in	IN
12350	1184	3	cold	cold	JJ
12350	1184	4	salted	salted	JJ
12350	1184	5	water	water	NN
12350	1184	6	for	for	IN
12350	1184	7	an	an	DT
12350	1184	8	hour	hour	NN
12350	1184	9	at	at	IN
12350	1184	10	least	least	JJS
12350	1184	11	,	,	,
12350	1184	12	then	then	RB
12350	1184	13	put	put	VB
12350	1184	14	on	on	RP
12350	1184	15	to	to	TO
12350	1184	16	boil	boil	VB
12350	1184	17	in	in	IN
12350	1184	18	half	half	JJ
12350	1184	19	vinegar	vinegar	NN
12350	1184	20	and	and	CC
12350	1184	21	half	half	JJ
12350	1184	22	water	water	NN
12350	1184	23	(	(	-LRB-
12350	1184	24	a	a	DT
12350	1184	25	crust	crust	NN
12350	1184	26	of	of	IN
12350	1184	27	rye	rye	NN
12350	1184	28	bread	bread	NN
12350	1184	29	improves	improve	VBZ
12350	1184	30	the	the	DT
12350	1184	31	flavor	flavor	NN
12350	1184	32	of	of	IN
12350	1184	33	the	the	DT
12350	1184	34	sauce	sauce	NN
12350	1184	35	)	)	-RRB-
12350	1184	36	.	.	.
12350	1185	1	Add	add	VB
12350	1185	2	one	one	CD
12350	1185	3	onion	onion	NN
12350	1185	4	,	,	,
12350	1185	5	cut	cut	VBN
12350	1185	6	up	up	RP
12350	1185	7	fine	fine	JJ
12350	1185	8	,	,	,
12350	1185	9	ten	ten	CD
12350	1185	10	whole	whole	JJ
12350	1185	11	peppers	pepper	NNS
12350	1185	12	,	,	,
12350	1185	13	one	one	CD
12350	1185	14	bay	bay	NN
12350	1185	15	leaf	leaf	NN
12350	1185	16	,	,	,
12350	1185	17	one	one	CD
12350	1185	18	or	or	CC
12350	1185	19	two	two	CD
12350	1185	20	cloves	clove	NNS
12350	1185	21	and	and	CC
12350	1185	22	a	a	DT
12350	1185	23	little	little	JJ
12350	1185	24	salt	salt	NN
12350	1185	25	,	,	,
12350	1185	26	boil	boil	VBP
12350	1185	27	altogether	altogether	RB
12350	1185	28	about	about	IN
12350	1185	29	fifteen	fifteen	CD
12350	1185	30	minutes	minute	NNS
12350	1185	31	.	.	.
12350	1186	1	Serve	serve	VB
12350	1186	2	on	on	IN
12350	1186	3	a	a	DT
12350	1186	4	platter	platter	NN
12350	1186	5	and	and	CC
12350	1186	6	decorate	decorate	NN
12350	1186	7	with	with	IN
12350	1186	8	parsley	parsley	NN
12350	1186	9	.	.	.
12350	1187	1	Eat	eat	VB
12350	1187	2	cold	cold	NN
12350	1187	3	.	.	.
12350	1188	1	CALF	CALF	NNP
12350	1188	2	'S	's	POS
12350	1188	3	BRAINS	brain	NNS
12350	1188	4	FRIED	FRIED	NNP
12350	1188	5	Clean	Clean	NNP
12350	1188	6	as	as	IN
12350	1188	7	described	describe	VBN
12350	1188	8	in	in	IN
12350	1188	9	calf	calf	NN
12350	1188	10	's	's	POS
12350	1188	11	brains	brain	NNS
12350	1188	12	cooked	cook	VBD
12350	1188	13	sour	sour	JJ
12350	1188	14	;	;	:
12350	1188	15	wipe	wipe	NN
12350	1188	16	dry	dry	JJ
12350	1188	17	,	,	,
12350	1188	18	roll	roll	NN
12350	1188	19	in	in	IN
12350	1188	20	rolled	roll	VBN
12350	1188	21	cracker	cracker	NN
12350	1188	22	flour	flour	NN
12350	1188	23	,	,	,
12350	1188	24	season	season	NN
12350	1188	25	with	with	IN
12350	1188	26	salt	salt	NN
12350	1188	27	and	and	CC
12350	1188	28	pepper	pepper	NN
12350	1188	29	and	and	CC
12350	1188	30	fry	fry	NN
12350	1188	31	as	as	IN
12350	1188	32	you	-PRON-	PRP
12350	1188	33	would	would	MD
12350	1188	34	cutlets	cutlet	NNS
12350	1188	35	.	.	.
12350	1189	1	BRAINS	BRAINS	NNP
12350	1189	2	(	(	-LRB-
12350	1189	3	SWEET	SWEET	NNP
12350	1189	4	AND	and	CC
12350	1189	5	SOUR	sour	NN
12350	1189	6	)	)	-RRB-
12350	1189	7	Clean	clean	JJ
12350	1189	8	as	as	IN
12350	1189	9	described	describe	VBN
12350	1189	10	above	above	RB
12350	1189	11	.	.	.
12350	1190	1	Lay	Lay	NNP
12350	1190	2	in	in	IN
12350	1190	3	ice	ice	NN
12350	1190	4	-	-	HYPH
12350	1190	5	cold	cold	JJ
12350	1190	6	salted	salted	JJ
12350	1190	7	water	water	NN
12350	1190	8	for	for	IN
12350	1190	9	an	an	DT
12350	1190	10	hour	hour	NN
12350	1190	11	.	.	.
12350	1191	1	Cut	cut	VB
12350	1191	2	up	up	RP
12350	1191	3	an	an	DT
12350	1191	4	onion	onion	NN
12350	1191	5	,	,	,
12350	1191	6	a	a	DT
12350	1191	7	few	few	JJ
12350	1191	8	slices	slice	NNS
12350	1191	9	of	of	IN
12350	1191	10	celery	celery	NN
12350	1191	11	root	root	NN
12350	1191	12	,	,	,
12350	1191	13	a	a	DT
12350	1191	14	few	few	JJ
12350	1191	15	whole	whole	JJ
12350	1191	16	peppers	pepper	NNS
12350	1191	17	,	,	,
12350	1191	18	a	a	DT
12350	1191	19	little	little	JJ
12350	1191	20	salt	salt	NN
12350	1191	21	and	and	CC
12350	1191	22	a	a	DT
12350	1191	23	crust	crust	NN
12350	1191	24	of	of	IN
12350	1191	25	rye	rye	NN
12350	1191	26	bread	bread	NN
12350	1191	27	.	.	.
12350	1192	1	Lay	lay	VB
12350	1192	2	the	the	DT
12350	1192	3	brains	brain	NNS
12350	1192	4	upon	upon	IN
12350	1192	5	this	this	DT
12350	1192	6	bed	bed	NN
12350	1192	7	of	of	IN
12350	1192	8	herbs	herb	NNS
12350	1192	9	and	and	CC
12350	1192	10	barely	barely	RB
12350	1192	11	cover	cover	VB
12350	1192	12	with	with	IN
12350	1192	13	vinegar	vinegar	NN
12350	1192	14	and	and	CC
12350	1192	15	water	water	NN
12350	1192	16	.	.	.
12350	1193	1	Boil	boil	VB
12350	1193	2	about	about	IN
12350	1193	3	fifteen	fifteen	CD
12350	1193	4	minutes	minute	NNS
12350	1193	5	,	,	,
12350	1193	6	then	then	RB
12350	1193	7	lift	lift	VB
12350	1193	8	out	out	RP
12350	1193	9	the	the	DT
12350	1193	10	brains	brain	NNS
12350	1193	11	,	,	,
12350	1193	12	with	with	IN
12350	1193	13	a	a	DT
12350	1193	14	perforated	perforate	VBN
12350	1193	15	skimmer	skimmer	NN
12350	1193	16	,	,	,
12350	1193	17	and	and	CC
12350	1193	18	lay	lie	VBD
12350	1193	19	upon	upon	IN
12350	1193	20	a	a	DT
12350	1193	21	platter	platter	NN
12350	1193	22	to	to	TO
12350	1193	23	cool	cool	JJ
12350	1193	24	.	.	.
12350	1194	1	Take	take	VB
12350	1194	2	a	a	DT
12350	1194	3	"	"	``
12350	1194	4	lebkuchen	lebkuchen	NN
12350	1194	5	,	,	,
12350	1194	6	"	"	''
12350	1194	7	some	some	DT
12350	1194	8	brown	brown	JJ
12350	1194	9	sugar	sugar	NN
12350	1194	10	,	,	,
12350	1194	11	a	a	DT
12350	1194	12	tablespoon	tablespoon	NN
12350	1194	13	of	of	IN
12350	1194	14	molasses	molasse	NNS
12350	1194	15	,	,	,
12350	1194	16	one	one	CD
12350	1194	17	-	-	HYPH
12350	1194	18	half	half	NN
12350	1194	19	teaspoon	teaspoon	NN
12350	1194	20	of	of	IN
12350	1194	21	cinnamon	cinnamon	NN
12350	1194	22	,	,	,
12350	1194	23	a	a	DT
12350	1194	24	few	few	JJ
12350	1194	25	seedless	seedless	NN
12350	1194	26	raisins	raisin	NNS
12350	1194	27	and	and	CC
12350	1194	28	a	a	DT
12350	1194	29	few	few	JJ
12350	1194	30	pounded	pound	VBN
12350	1194	31	almonds	almond	NNS
12350	1194	32	.	.	.
12350	1195	1	Moisten	moisten	VB
12350	1195	2	this	this	DT
12350	1195	3	with	with	IN
12350	1195	4	vinegar	vinegar	NN
12350	1195	5	and	and	CC
12350	1195	6	add	add	VB
12350	1195	7	the	the	DT
12350	1195	8	boiling	boiling	NN
12350	1195	9	sauce	sauce	NN
12350	1195	10	.	.	.
12350	1196	1	Boil	boil	VB
12350	1196	2	the	the	DT
12350	1196	3	sauce	sauce	NN
12350	1196	4	ten	ten	CD
12350	1196	5	minutes	minute	NNS
12350	1196	6	longer	long	RBR
12350	1196	7	and	and	CC
12350	1196	8	pour	pour	VBP
12350	1196	9	scalding	scald	VBG
12350	1196	10	over	over	IN
12350	1196	11	the	the	DT
12350	1196	12	brains	brain	NNS
12350	1196	13	.	.	.
12350	1197	1	Eat	eat	VB
12350	1197	2	cold	cold	JJ
12350	1197	3	and	and	CC
12350	1197	4	decorate	decorate	JJ
12350	1197	5	with	with	IN
12350	1197	6	slices	slice	NNS
12350	1197	7	of	of	IN
12350	1197	8	lemon	lemon	NN
12350	1197	9	.	.	.
12350	1198	1	DEVILED	DEVILED	NNP
12350	1198	2	BRAINS	brain	NNS
12350	1198	3	Put	put	VBP
12350	1198	4	one	one	CD
12350	1198	5	tablespoon	tablespoon	NN
12350	1198	6	of	of	IN
12350	1198	7	fat	fat	NN
12350	1198	8	in	in	IN
12350	1198	9	skillet	skillet	NN
12350	1198	10	,	,	,
12350	1198	11	and	and	CC
12350	1198	12	when	when	WRB
12350	1198	13	hot	hot	JJ
12350	1198	14	add	add	VBP
12350	1198	15	two	two	CD
12350	1198	16	tablespoons	tablespoon	NNS
12350	1198	17	of	of	IN
12350	1198	18	flour	flour	NN
12350	1198	19	,	,	,
12350	1198	20	rub	rub	VB
12350	1198	21	until	until	IN
12350	1198	22	smooth	smooth	JJ
12350	1198	23	,	,	,
12350	1198	24	and	and	CC
12350	1198	25	brown	brown	NNP
12350	1198	26	lightly	lightly	RB
12350	1198	27	,	,	,
12350	1198	28	then	then	RB
12350	1198	29	add	add	VB
12350	1198	30	one	one	CD
12350	1198	31	-	-	HYPH
12350	1198	32	half	half	NN
12350	1198	33	can	can	NN
12350	1198	34	of	of	IN
12350	1198	35	tomatoes	tomato	NNS
12350	1198	36	,	,	,
12350	1198	37	season	season	NN
12350	1198	38	with	with	IN
12350	1198	39	salt	salt	NN
12350	1198	40	,	,	,
12350	1198	41	pepper	pepper	NN
12350	1198	42	,	,	,
12350	1198	43	finely	finely	RB
12350	1198	44	-	-	HYPH
12350	1198	45	chopped	chop	VBN
12350	1198	46	parsley	parsley	NN
12350	1198	47	,	,	,
12350	1198	48	and	and	CC
12350	1198	49	a	a	DT
12350	1198	50	dash	dash	NN
12350	1198	51	of	of	IN
12350	1198	52	cayenne	cayenne	NN
12350	1198	53	pepper	pepper	NN
12350	1198	54	,	,	,
12350	1198	55	and	and	CC
12350	1198	56	the	the	DT
12350	1198	57	brains	brain	NNS
12350	1198	58	which	which	WDT
12350	1198	59	have	have	VBP
12350	1198	60	previously	previously	RB
12350	1198	61	been	be	VBN
12350	1198	62	cleaned	clean	VBN
12350	1198	63	,	,	,
12350	1198	64	scalded	scald	VBN
12350	1198	65	with	with	IN
12350	1198	66	boiling	boiling	NN
12350	1198	67	water	water	NN
12350	1198	68	,	,	,
12350	1198	69	and	and	CC
12350	1198	70	cut	cut	VBN
12350	1198	71	in	in	IN
12350	1198	72	small	small	JJ
12350	1198	73	pieces	piece	NNS
12350	1198	74	.	.	.
12350	1199	1	Cook	cook	VB
12350	1199	2	a	a	DT
12350	1199	3	few	few	JJ
12350	1199	4	minutes	minute	NNS
12350	1199	5	,	,	,
12350	1199	6	and	and	CC
12350	1199	7	then	then	RB
12350	1199	8	fill	fill	VB
12350	1199	9	the	the	DT
12350	1199	10	shells	shell	NNS
12350	1199	11	with	with	IN
12350	1199	12	the	the	DT
12350	1199	13	mixture	mixture	NN
12350	1199	14	.	.	.
12350	1200	1	Over	over	IN
12350	1200	2	each	each	DT
12350	1200	3	shell	shell	NN
12350	1200	4	sprinkle	sprinkle	VB
12350	1200	5	bread	bread	NN
12350	1200	6	crumbs	crumb	NNS
12350	1200	7	,	,	,
12350	1200	8	and	and	CC
12350	1200	9	a	a	DT
12350	1200	10	little	little	JJ
12350	1200	11	chicken	chicken	NN
12350	1200	12	-	-	HYPH
12350	1200	13	fat	fat	NN
12350	1200	14	.	.	.
12350	1201	1	Put	put	NN
12350	1201	2	shells	shell	NNS
12350	1201	3	in	in	IN
12350	1201	4	pan	pan	NN
12350	1201	5	and	and	CC
12350	1201	6	brown	brown	NNP
12350	1201	7	nicely	nicely	RB
12350	1201	8	.	.	.
12350	1202	1	Serve	serve	VB
12350	1202	2	with	with	IN
12350	1202	3	green	green	JJ
12350	1202	4	peas	pea	NNS
12350	1202	5	.	.	.
12350	1203	1	BRAINS	brain	NNS
12350	1203	2	WITH	with	IN
12350	1203	3	EGG	EGG	NNP
12350	1203	4	SAUCE	sauce	FW
12350	1203	5	Wash	Wash	NNP
12350	1203	6	brains	brain	NNS
12350	1203	7	well	well	RB
12350	1203	8	,	,	,
12350	1203	9	skin	skin	NN
12350	1203	10	,	,	,
12350	1203	11	boil	boil	VB
12350	1203	12	fifteen	fifteen	CD
12350	1203	13	minutes	minute	NNS
12350	1203	14	in	in	IN
12350	1203	15	salt	salt	NN
12350	1203	16	water	water	NN
12350	1203	17	;	;	:
12350	1203	18	slice	slice	NN
12350	1203	19	in	in	IN
12350	1203	20	stew	stew	NNP
12350	1203	21	-	-	HYPH
12350	1203	22	pan	pan	NN
12350	1203	23	some	some	DT
12350	1203	24	onions	onion	NNS
12350	1203	25	,	,	,
12350	1203	26	salt	salt	NN
12350	1203	27	,	,	,
12350	1203	28	pepper	pepper	NN
12350	1203	29	,	,	,
12350	1203	30	ginger	ginger	NN
12350	1203	31	and	and	CC
12350	1203	32	a	a	DT
12350	1203	33	cup	cup	NN
12350	1203	34	of	of	IN
12350	1203	35	stock	stock	NN
12350	1203	36	.	.	.
12350	1204	1	Put	put	VB
12350	1204	2	in	in	RP
12350	1204	3	the	the	DT
12350	1204	4	brains	brain	NNS
12350	1204	5	with	with	IN
12350	1204	6	a	a	DT
12350	1204	7	little	little	JJ
12350	1204	8	marjoram	marjoram	NN
12350	1204	9	;	;	:
12350	1204	10	let	let	VB
12350	1204	11	it	-PRON-	PRP
12350	1204	12	cook	cook	VB
12350	1204	13	gently	gently	RB
12350	1204	14	for	for	IN
12350	1204	15	one	one	CD
12350	1204	16	-	-	HYPH
12350	1204	17	half	half	NN
12350	1204	18	hour	hour	NN
12350	1204	19	.	.	.
12350	1205	1	Mix	mix	JJ
12350	1205	2	yolks	yolk	NNS
12350	1205	3	of	of	IN
12350	1205	4	two	two	CD
12350	1205	5	eggs	egg	NNS
12350	1205	6	,	,	,
12350	1205	7	juice	juice	NN
12350	1205	8	of	of	IN
12350	1205	9	a	a	DT
12350	1205	10	lemon	lemon	NN
12350	1205	11	,	,	,
12350	1205	12	a	a	DT
12350	1205	13	teaspoon	teaspoon	NN
12350	1205	14	of	of	IN
12350	1205	15	flour	flour	NN
12350	1205	16	,	,	,
12350	1205	17	a	a	DT
12350	1205	18	little	little	JJ
12350	1205	19	chopped	chopped	JJ
12350	1205	20	parsley	parsley	NN
12350	1205	21	;	;	:
12350	1205	22	when	when	WRB
12350	1205	23	it	-PRON-	PRP
12350	1205	24	is	be	VBZ
12350	1205	25	rubbed	rub	VBN
12350	1205	26	smooth	smooth	JJ
12350	1205	27	,	,	,
12350	1205	28	stir	stir	VB
12350	1205	29	it	-PRON-	PRP
12350	1205	30	into	into	IN
12350	1205	31	saucepan	saucepan	NNP
12350	1205	32	;	;	:
12350	1205	33	stir	stir	VB
12350	1205	34	well	well	RB
12350	1205	35	to	to	TO
12350	1205	36	prevent	prevent	VB
12350	1205	37	curdling	curdling	NN
12350	1205	38	.	.	.
12350	1206	1	JELLIED	JELLIED	NNP
12350	1206	2	CHICKEN	CHICKEN	NNS
12350	1206	3	Boil	Boil	NNP
12350	1206	4	a	a	DT
12350	1206	5	chicken	chicken	NN
12350	1206	6	in	in	IN
12350	1206	7	as	as	RB
12350	1206	8	little	little	JJ
12350	1206	9	water	water	NN
12350	1206	10	as	as	IN
12350	1206	11	possible	possible	JJ
12350	1206	12	until	until	IN
12350	1206	13	the	the	DT
12350	1206	14	meat	meat	NN
12350	1206	15	falls	fall	VBZ
12350	1206	16	from	from	IN
12350	1206	17	the	the	DT
12350	1206	18	bones	bone	NNS
12350	1206	19	,	,	,
12350	1206	20	chop	chop	NN
12350	1206	21	rather	rather	RB
12350	1206	22	fine	fine	JJ
12350	1206	23	and	and	CC
12350	1206	24	season	season	VBP
12350	1206	25	with	with	IN
12350	1206	26	pepper	pepper	NN
12350	1206	27	and	and	CC
12350	1206	28	salt	salt	NN
12350	1206	29	.	.	.
12350	1207	1	Put	put	VB
12350	1207	2	into	into	IN
12350	1207	3	a	a	DT
12350	1207	4	mold	mold	NN
12350	1207	5	a	a	DT
12350	1207	6	layer	layer	NN
12350	1207	7	of	of	IN
12350	1207	8	the	the	DT
12350	1207	9	chopped	chop	VBN
12350	1207	10	meat	meat	NN
12350	1207	11	and	and	CC
12350	1207	12	then	then	RB
12350	1207	13	a	a	DT
12350	1207	14	layer	layer	NN
12350	1207	15	of	of	IN
12350	1207	16	hard	hard	RB
12350	1207	17	-	-	HYPH
12350	1207	18	boiled	boil	VBN
12350	1207	19	eggs	egg	NNS
12350	1207	20	,	,	,
12350	1207	21	cut	cut	VBN
12350	1207	22	in	in	IN
12350	1207	23	slices	slice	NNS
12350	1207	24	.	.	.
12350	1208	1	Fill	fill	VB
12350	1208	2	the	the	DT
12350	1208	3	mold	mold	NN
12350	1208	4	with	with	IN
12350	1208	5	alternate	alternate	JJ
12350	1208	6	layers	layer	NNS
12350	1208	7	of	of	IN
12350	1208	8	meat	meat	NN
12350	1208	9	and	and	CC
12350	1208	10	eggs	egg	NNS
12350	1208	11	until	until	IN
12350	1208	12	nearly	nearly	RB
12350	1208	13	full	full	JJ
12350	1208	14	.	.	.
12350	1209	1	Boil	boil	VB
12350	1209	2	down	down	IN
12350	1209	3	the	the	DT
12350	1209	4	liquor	liquor	NN
12350	1209	5	left	leave	VBN
12350	1209	6	in	in	IN
12350	1209	7	the	the	DT
12350	1209	8	kettle	kettle	NN
12350	1209	9	until	until	IN
12350	1209	10	half	half	PDT
12350	1209	11	the	the	DT
12350	1209	12	quantity	quantity	NN
12350	1209	13	.	.	.
12350	1210	1	While	while	IN
12350	1210	2	warm	warm	JJ
12350	1210	3	,	,	,
12350	1210	4	add	add	VB
12350	1210	5	one	one	CD
12350	1210	6	-	-	HYPH
12350	1210	7	quarter	quarter	NN
12350	1210	8	of	of	IN
12350	1210	9	a	a	DT
12350	1210	10	cup	cup	NN
12350	1210	11	aspic	aspic	NN
12350	1210	12	,	,	,
12350	1210	13	pour	pour	VB
12350	1210	14	into	into	IN
12350	1210	15	the	the	DT
12350	1210	16	mold	mold	NN
12350	1210	17	over	over	IN
12350	1210	18	the	the	DT
12350	1210	19	meat	meat	NN
12350	1210	20	.	.	.
12350	1211	1	Set	Set	VBN
12350	1211	2	in	in	IN
12350	1211	3	a	a	DT
12350	1211	4	cool	cool	JJ
12350	1211	5	place	place	NN
12350	1211	6	overnight	overnight	RB
12350	1211	7	to	to	IN
12350	1211	8	jelly	jelly	NNP
12350	1211	9	.	.	.
12350	1212	1	PRESSED	pressed	NN
12350	1212	2	CHICKEN	CHICKEN	NNS
12350	1212	3	Boil	Boil	NNP
12350	1212	4	one	one	CD
12350	1212	5	or	or	CC
12350	1212	6	more	more	JJR
12350	1212	7	chickens	chicken	NNS
12350	1212	8	just	just	RB
12350	1212	9	as	as	IN
12350	1212	10	you	-PRON-	PRP
12350	1212	11	would	would	MD
12350	1212	12	for	for	IN
12350	1212	13	fricassee	fricassee	NNP
12350	1212	14	,	,	,
12350	1212	15	using	use	VBG
12350	1212	16	as	as	RB
12350	1212	17	little	little	JJ
12350	1212	18	water	water	NN
12350	1212	19	as	as	IN
12350	1212	20	possible	possible	JJ
12350	1212	21	.	.	.
12350	1213	1	When	when	WRB
12350	1213	2	tender	tender	NN
12350	1213	3	remove	remove	VB
12350	1213	4	all	all	PDT
12350	1213	5	the	the	DT
12350	1213	6	meat	meat	NN
12350	1213	7	from	from	IN
12350	1213	8	the	the	DT
12350	1213	9	bone	bone	NN
12350	1213	10	and	and	CC
12350	1213	11	take	take	VB
12350	1213	12	off	off	RP
12350	1213	13	all	all	PDT
12350	1213	14	the	the	DT
12350	1213	15	skin	skin	NN
12350	1213	16	.	.	.
12350	1214	1	Chop	chop	NN
12350	1214	2	as	as	RB
12350	1214	3	fine	fine	RB
12350	1214	4	as	as	IN
12350	1214	5	possible	possible	JJ
12350	1214	6	in	in	IN
12350	1214	7	a	a	DT
12350	1214	8	chopping	chop	VBG
12350	1214	9	bowl	bowl	NN
12350	1214	10	(	(	-LRB-
12350	1214	11	it	-PRON-	PRP
12350	1214	12	ought	ought	MD
12350	1214	13	to	to	TO
12350	1214	14	be	be	VB
12350	1214	15	chopped	chop	VBN
12350	1214	16	as	as	RB
12350	1214	17	fine	fine	JJ
12350	1214	18	as	as	IN
12350	1214	19	powder	powder	NN
12350	1214	20	)	)	-RRB-
12350	1214	21	.	.	.
12350	1215	1	Add	add	VB
12350	1215	2	all	all	PDT
12350	1215	3	the	the	DT
12350	1215	4	liquor	liquor	NN
12350	1215	5	the	the	DT
12350	1215	6	chicken	chicken	NN
12350	1215	7	was	be	VBD
12350	1215	8	boiled	boil	VBN
12350	1215	9	in	in	RP
12350	1215	10	,	,	,
12350	1215	11	which	which	WDT
12350	1215	12	ought	ought	MD
12350	1215	13	to	to	TO
12350	1215	14	be	be	VB
12350	1215	15	very	very	RB
12350	1215	16	little	little	JJ
12350	1215	17	and	and	CC
12350	1215	18	well	well	RB
12350	1215	19	seasoned	seasoned	JJ
12350	1215	20	.	.	.
12350	1216	1	Press	press	VB
12350	1216	2	it	-PRON-	PRP
12350	1216	3	into	into	IN
12350	1216	4	the	the	DT
12350	1216	5	shape	shape	NN
12350	1216	6	of	of	IN
12350	1216	7	a	a	DT
12350	1216	8	brick	brick	NN
12350	1216	9	between	between	IN
12350	1216	10	two	two	CD
12350	1216	11	platters	platter	NNS
12350	1216	12	,	,	,
12350	1216	13	and	and	CC
12350	1216	14	put	put	VBD
12350	1216	15	a	a	DT
12350	1216	16	heavy	heavy	JJ
12350	1216	17	weight	weight	NN
12350	1216	18	over	over	IN
12350	1216	19	it	-PRON-	PRP
12350	1216	20	so	so	IN
12350	1216	21	as	as	IN
12350	1216	22	to	to	TO
12350	1216	23	press	press	VB
12350	1216	24	hard	hard	RB
12350	1216	25	.	.	.
12350	1217	1	Set	Set	VBN
12350	1217	2	away	away	RB
12350	1217	3	to	to	TO
12350	1217	4	cool	cool	VB
12350	1217	5	in	in	IN
12350	1217	6	ice	ice	NN
12350	1217	7	-	-	HYPH
12350	1217	8	chest	chest	NN
12350	1217	9	and	and	CC
12350	1217	10	garnish	garnish	VB
12350	1217	11	nicely	nicely	RB
12350	1217	12	with	with	IN
12350	1217	13	parsley	parsley	NN
12350	1217	14	and	and	CC
12350	1217	15	slices	slice	NNS
12350	1217	16	of	of	IN
12350	1217	17	lemon	lemon	NN
12350	1217	18	before	before	IN
12350	1217	19	sending	send	VBG
12350	1217	20	to	to	IN
12350	1217	21	the	the	DT
12350	1217	22	table	table	NN
12350	1217	23	.	.	.
12350	1218	1	It	-PRON-	PRP
12350	1218	2	should	should	MD
12350	1218	3	be	be	VB
12350	1218	4	placed	place	VBN
12350	1218	5	whole	whole	JJ
12350	1218	6	upon	upon	IN
12350	1218	7	the	the	DT
12350	1218	8	table	table	NN
12350	1218	9	,	,	,
12350	1218	10	and	and	CC
12350	1218	11	sliced	slice	VBN
12350	1218	12	as	as	IN
12350	1218	13	served	serve	VBN
12350	1218	14	.	.	.
12350	1219	1	Serve	serve	VB
12350	1219	2	pickles	pickle	NNS
12350	1219	3	and	and	CC
12350	1219	4	olives	olive	NNS
12350	1219	5	with	with	IN
12350	1219	6	it	-PRON-	PRP
12350	1219	7	.	.	.
12350	1220	1	Veal	veal	NN
12350	1220	2	may	may	MD
12350	1220	3	be	be	VB
12350	1220	4	pressed	press	VBN
12350	1220	5	in	in	IN
12350	1220	6	the	the	DT
12350	1220	7	same	same	JJ
12350	1220	8	way	way	NN
12350	1220	9	,	,	,
12350	1220	10	some	some	DT
12350	1220	11	use	use	VBP
12350	1220	12	half	half	NN
12350	1220	13	veal	veal	NN
12350	1220	14	and	and	CC
12350	1220	15	half	half	NN
12350	1220	16	chicken	chicken	NN
12350	1220	17	,	,	,
12350	1220	18	which	which	WDT
12350	1220	19	is	be	VBZ
12350	1220	20	equally	equally	RB
12350	1220	21	nice	nice	JJ
12350	1220	22	.	.	.
12350	1221	1	HOME	home	NN
12350	1221	2	-	-	HYPH
12350	1221	3	MADE	make	VBN
12350	1221	4	CHICKEN	CHICKEN	NNS
12350	1221	5	TAMALES	tamales	NN
12350	1221	6	Boil	boil	NN
12350	1221	7	till	till	IN
12350	1221	8	tender	tender	NN
12350	1221	9	one	one	CD
12350	1221	10	large	large	JJ
12350	1221	11	chicken	chicken	NN
12350	1221	12	.	.	.
12350	1222	1	Have	have	VBP
12350	1222	2	two	two	CD
12350	1222	3	quarts	quart	NNS
12350	1222	4	of	of	IN
12350	1222	5	stock	stock	NN
12350	1222	6	left	leave	VBD
12350	1222	7	when	when	WRB
12350	1222	8	chicken	chicken	NN
12350	1222	9	is	be	VBZ
12350	1222	10	done	do	VBN
12350	1222	11	.	.	.
12350	1223	1	Remove	remove	VB
12350	1223	2	chicken	chicken	NN
12350	1223	3	and	and	CC
12350	1223	4	cut	cut	VBN
12350	1223	5	into	into	IN
12350	1223	6	medium	medium	NN
12350	1223	7	-	-	HYPH
12350	1223	8	sized	sized	JJ
12350	1223	9	pieces	piece	NNS
12350	1223	10	.	.	.
12350	1224	1	Into	into	IN
12350	1224	2	the	the	DT
12350	1224	3	stock	stock	NN
12350	1224	4	pour	pour	NN
12350	1224	5	gradually	gradually	RB
12350	1224	6	one	one	CD
12350	1224	7	cup	cup	NN
12350	1224	8	of	of	IN
12350	1224	9	corn	corn	NN
12350	1224	10	meal	meal	NN
12350	1224	11	or	or	CC
12350	1224	12	farina	farina	NN
12350	1224	13	,	,	,
12350	1224	14	stirring	stir	VBG
12350	1224	15	until	until	IN
12350	1224	16	it	-PRON-	PRP
12350	1224	17	thickens	thicken	VBZ
12350	1224	18	.	.	.
12350	1225	1	If	if	IN
12350	1225	2	not	not	RB
12350	1225	3	the	the	DT
12350	1225	4	proper	proper	JJ
12350	1225	5	consistency	consistency	NN
12350	1225	6	,	,	,
12350	1225	7	add	add	VB
12350	1225	8	a	a	DT
12350	1225	9	little	little	RB
12350	1225	10	more	more	JJR
12350	1225	11	meal	meal	NN
12350	1225	12	.	.	.
12350	1226	1	Season	season	NN
12350	1226	2	with	with	IN
12350	1226	3	one	one	CD
12350	1226	4	tablespoon	tablespoon	NN
12350	1226	5	of	of	IN
12350	1226	6	chili	chili	NN
12350	1226	7	sauce	sauce	NN
12350	1226	8	,	,	,
12350	1226	9	three	three	CD
12350	1226	10	tablespoons	tablespoon	NNS
12350	1226	11	of	of	IN
12350	1226	12	tomato	tomato	NNP
12350	1226	13	catsup	catsup	NN
12350	1226	14	,	,	,
12350	1226	15	salt	salt	NN
12350	1226	16	,	,	,
12350	1226	17	one	one	CD
12350	1226	18	teaspoon	teaspoon	NN
12350	1226	19	of	of	IN
12350	1226	20	Spanish	spanish	JJ
12350	1226	21	pepper	pepper	NN
12350	1226	22	sauce	sauce	NN
12350	1226	23	.	.	.
12350	1227	1	Simmer	simmer	NN
12350	1227	2	gently	gently	RB
12350	1227	3	thirty	thirty	CD
12350	1227	4	minutes	minute	NNS
12350	1227	5	,	,	,
12350	1227	6	then	then	RB
12350	1227	7	add	add	VB
12350	1227	8	chicken	chicken	NN
12350	1227	9	.	.	.
12350	1228	1	Serve	serve	VB
12350	1228	2	in	in	IN
12350	1228	3	ramekins	ramekin	NNS
12350	1228	4	.	.	.
12350	1229	1	CHICKEN	CHICKEN	NNS
12350	1229	2	FRICASSEE	FRICASSEE	NNP
12350	1229	3	,	,	,
12350	1229	4	WITH	with	IN
12350	1229	5	NOODLES	NOODLES	NNP
12350	1229	6	Prepare	prepare	VBP
12350	1229	7	a	a	DT
12350	1229	8	rich	rich	JJ
12350	1229	9	"	"	``
12350	1229	10	Chicken	Chicken	NNP
12350	1229	11	Fricassee	Fricassee	NNP
12350	1229	12	"	"	''
12350	1229	13	(	(	-LRB-
12350	1229	14	recipe	recipe	NN
12350	1229	15	for	for	IN
12350	1229	16	which	which	WDT
12350	1229	17	you	-PRON-	PRP
12350	1229	18	will	will	MD
12350	1229	19	find	find	VB
12350	1229	20	among	among	IN
12350	1229	21	poultry	poultry	NN
12350	1229	22	recipes	recipe	NNS
12350	1229	23	)	)	-RRB-
12350	1229	24	,	,	,
12350	1229	25	but	but	CC
12350	1229	26	have	have	VBP
12350	1229	27	a	a	DT
12350	1229	28	little	little	JJ
12350	1229	29	more	more	JJR
12350	1229	30	gravy	gravy	NN
12350	1229	31	than	than	IN
12350	1229	32	usual	usual	JJ
12350	1229	33	.	.	.
12350	1230	1	Boil	boil	VB
12350	1230	2	some	some	DT
12350	1230	3	noodles	noodle	NNS
12350	1230	4	or	or	CC
12350	1230	5	macaroni	macaroni	VB
12350	1230	6	in	in	IN
12350	1230	7	salted	salted	JJ
12350	1230	8	water	water	NN
12350	1230	9	,	,	,
12350	1230	10	drain	drain	VB
12350	1230	11	,	,	,
12350	1230	12	let	let	VB
12350	1230	13	cold	cold	JJ
12350	1230	14	water	water	NN
12350	1230	15	run	run	VB
12350	1230	16	through	through	IN
12350	1230	17	them	-PRON-	PRP
12350	1230	18	,	,	,
12350	1230	19	shake	shake	VB
12350	1230	20	them	-PRON-	PRP
12350	1230	21	well	well	RB
12350	1230	22	and	and	CC
12350	1230	23	boil	boil	VB
12350	1230	24	up	up	RP
12350	1230	25	once	once	RB
12350	1230	26	with	with	IN
12350	1230	27	chicken	chicken	NN
12350	1230	28	.	.	.
12350	1231	1	Serve	serve	VB
12350	1231	2	together	together	RB
12350	1231	3	on	on	IN
12350	1231	4	a	a	DT
12350	1231	5	large	large	JJ
12350	1231	6	platter	platter	NN
12350	1231	7	.	.	.
12350	1232	1	SWEETBREAD	sweetbread	DT
12350	1232	2	GLACÉ	GLACÉ	NNP
12350	1232	3	,	,	,
12350	1232	4	SAUCE	SAUCE	VBN
12350	1232	5	JARDINIÈRE	JARDINIÈRE	NNS
12350	1232	6	WITH	with	IN
12350	1232	7	SPAGHETTI	SPAGHETTI	NNS
12350	1232	8	Put	put	VBP
12350	1232	9	on	on	RP
12350	1232	10	some	some	DT
12350	1232	11	poultry	poultry	NN
12350	1232	12	drippings	dripping	NNS
12350	1232	13	to	to	TO
12350	1232	14	heat	heat	VB
12350	1232	15	in	in	IN
12350	1232	16	a	a	DT
12350	1232	17	saucepan	saucepan	NN
12350	1232	18	,	,	,
12350	1232	19	cut	cut	VBD
12350	1232	20	up	up	RP
12350	1232	21	an	an	DT
12350	1232	22	onion	onion	NN
12350	1232	23	,	,	,
12350	1232	24	shredded	shred	VBD
12350	1232	25	very	very	RB
12350	1232	26	fine	fine	JJ
12350	1232	27	and	and	CC
12350	1232	28	then	then	RB
12350	1232	29	put	put	VBD
12350	1232	30	in	in	RP
12350	1232	31	the	the	DT
12350	1232	32	sweetbreads	sweetbread	NNS
12350	1232	33	,	,	,
12350	1232	34	which	which	WDT
12350	1232	35	have	have	VBP
12350	1232	36	been	be	VBN
12350	1232	37	picked	pick	VBN
12350	1232	38	over	over	RP
12350	1232	39	carefully	carefully	RB
12350	1232	40	and	and	CC
12350	1232	41	lain	lain	VB
12350	1232	42	in	in	IN
12350	1232	43	salt	salt	NN
12350	1232	44	water	water	NN
12350	1232	45	an	an	DT
12350	1232	46	hour	hour	NN
12350	1232	47	before	before	IN
12350	1232	48	boiling	boil	VBG
12350	1232	49	.	.	.
12350	1233	1	Salt	salt	NN
12350	1233	2	and	and	CC
12350	1233	3	pepper	pepper	VB
12350	1233	4	the	the	DT
12350	1233	5	sweetbreads	sweetbread	NNS
12350	1233	6	before	before	IN
12350	1233	7	putting	put	VBG
12350	1233	8	in	in	RP
12350	1233	9	the	the	DT
12350	1233	10	kettle	kettle	NN
12350	1233	11	,	,	,
12350	1233	12	slice	slice	VB
12350	1233	13	two	two	CD
12350	1233	14	tomatoes	tomato	NNS
12350	1233	15	on	on	IN
12350	1233	16	top	top	NN
12350	1233	17	and	and	CC
12350	1233	18	cover	cover	VB
12350	1233	19	up	up	RP
12350	1233	20	tight	tight	RB
12350	1233	21	and	and	CC
12350	1233	22	set	set	VBN
12350	1233	23	on	on	IN
12350	1233	24	the	the	DT
12350	1233	25	back	back	NN
12350	1233	26	of	of	IN
12350	1233	27	stove	stove	NN
12350	1233	28	to	to	TO
12350	1233	29	simmer	simmer	VB
12350	1233	30	slowly	slowly	RB
12350	1233	31	.	.	.
12350	1234	1	Turn	turn	VB
12350	1234	2	once	once	RB
12350	1234	3	in	in	IN
12350	1234	4	a	a	DT
12350	1234	5	while	while	NN
12350	1234	6	and	and	CC
12350	1234	7	add	add	VB
12350	1234	8	a	a	DT
12350	1234	9	little	little	JJ
12350	1234	10	soup	soup	NN
12350	1234	11	stock	stock	NN
12350	1234	12	.	.	.
12350	1235	1	Boil	Boil	NNP
12350	1235	2	one	one	CD
12350	1235	3	-	-	HYPH
12350	1235	4	half	half	NN
12350	1235	5	cup	cup	NN
12350	1235	6	of	of	IN
12350	1235	7	string	string	NN
12350	1235	8	beans	bean	NNS
12350	1235	9	,	,	,
12350	1235	10	half	half	PDT
12350	1235	11	a	a	DT
12350	1235	12	can	can	NN
12350	1235	13	of	of	IN
12350	1235	14	canned	canned	JJ
12350	1235	15	peas	pea	NNS
12350	1235	16	,	,	,
12350	1235	17	one	one	CD
12350	1235	18	-	-	HYPH
12350	1235	19	half	half	NN
12350	1235	20	cup	cup	NN
12350	1235	21	of	of	IN
12350	1235	22	currants	currant	NNS
12350	1235	23	,	,	,
12350	1235	24	cut	cut	VBD
12350	1235	25	up	up	RP
12350	1235	26	extremely	extremely	RB
12350	1235	27	fine	fine	JJ
12350	1235	28	,	,	,
12350	1235	29	with	with	IN
12350	1235	30	a	a	DT
12350	1235	31	tablespoon	tablespoon	NN
12350	1235	32	of	of	IN
12350	1235	33	drippings	dripping	NNS
12350	1235	34	,	,	,
12350	1235	35	a	a	DT
12350	1235	36	little	little	JJ
12350	1235	37	salt	salt	NN
12350	1235	38	and	and	CC
12350	1235	39	ground	ground	NN
12350	1235	40	ginger	ginger	NN
12350	1235	41	.	.	.
12350	1236	1	When	when	WRB
12350	1236	2	the	the	DT
12350	1236	3	vegetables	vegetable	NNS
12350	1236	4	are	be	VBP
12350	1236	5	tender	tender	JJ
12350	1236	6	,	,	,
12350	1236	7	add	add	VB
12350	1236	8	to	to	IN
12350	1236	9	the	the	DT
12350	1236	10	simmering	simmer	VBG
12350	1236	11	sweetbreads	sweetbread	NNS
12350	1236	12	.	.	.
12350	1237	1	Thicken	Thicken	NNP
12350	1237	2	the	the	DT
12350	1237	3	sauce	sauce	NN
12350	1237	4	with	with	IN
12350	1237	5	a	a	DT
12350	1237	6	teaspoon	teaspoon	NN
12350	1237	7	of	of	IN
12350	1237	8	flour	flour	NN
12350	1237	9	.	.	.
12350	1238	1	Have	have	VBP
12350	1238	2	the	the	DT
12350	1238	3	sauce	sauce	NN
12350	1238	4	boiled	boil	VBN
12350	1238	5	down	down	RP
12350	1238	6	quite	quite	RB
12350	1238	7	thick	thick	JJ
12350	1238	8	.	.	.
12350	1239	1	Boil	Boil	NNP
12350	1239	2	the	the	DT
12350	1239	3	spaghetti	spaghetti	NNS
12350	1239	4	in	in	IN
12350	1239	5	salted	salted	JJ
12350	1239	6	water	water	NN
12350	1239	7	until	until	IN
12350	1239	8	tender	tender	NN
12350	1239	9	.	.	.
12350	1240	1	Serve	serve	VB
12350	1240	2	with	with	IN
12350	1240	3	the	the	DT
12350	1240	4	sweetbreads	sweetbread	NNS
12350	1240	5	.	.	.
12350	1241	1	CHICKEN	CHICKEN	NNP
12350	1241	2	À	À	NNP
12350	1241	3	LA	LA	NNP
12350	1241	4	SWEETBREAD	SWEETBREAD	NNP
12350	1241	5	Take	take	VB
12350	1241	6	the	the	DT
12350	1241	7	breast	breast	NN
12350	1241	8	of	of	IN
12350	1241	9	chicken	chicken	NN
12350	1241	10	that	that	WDT
12350	1241	11	has	have	VBZ
12350	1241	12	been	be	VBN
12350	1241	13	fricasseed	fricassee	VBN
12350	1241	14	,	,	,
12350	1241	15	cut	cut	VBN
12350	1241	16	up	up	RP
12350	1241	17	into	into	IN
12350	1241	18	small	small	JJ
12350	1241	19	pieces	piece	NNS
12350	1241	20	,	,	,
12350	1241	21	and	and	CC
12350	1241	22	add	add	VB
12350	1241	23	mushrooms	mushroom	NNS
12350	1241	24	.	.	.
12350	1242	1	Make	make	VB
12350	1242	2	brown	brown	JJ
12350	1242	3	sauce	sauce	NN
12350	1242	4	.	.	.
12350	1243	1	Serve	serve	VB
12350	1243	2	in	in	IN
12350	1243	3	paté	paté	NN
12350	1243	4	shells	shell	NNS
12350	1243	5	.	.	.
12350	1244	1	SWEETBREADS	SWEETBREADS	NNP
12350	1244	2	Wash	Wash	NNP
12350	1244	3	the	the	DT
12350	1244	4	sweetbreads	sweetbread	NNS
12350	1244	5	very	very	RB
12350	1244	6	carefully	carefully	RB
12350	1244	7	and	and	CC
12350	1244	8	remove	remove	VB
12350	1244	9	all	all	DT
12350	1244	10	bits	bit	NNS
12350	1244	11	of	of	IN
12350	1244	12	skin	skin	NN
12350	1244	13	and	and	CC
12350	1244	14	fatty	fatty	NN
12350	1244	15	matter	matter	NN
12350	1244	16	.	.	.
12350	1245	1	Cover	cover	VB
12350	1245	2	with	with	IN
12350	1245	3	cold	cold	JJ
12350	1245	4	water	water	NN
12350	1245	5	,	,	,
12350	1245	6	salt	salt	NN
12350	1245	7	and	and	CC
12350	1245	8	boil	boil	VB
12350	1245	9	for	for	IN
12350	1245	10	fifteen	fifteen	CD
12350	1245	11	minutes	minute	NNS
12350	1245	12	.	.	.
12350	1246	1	Then	then	RB
12350	1246	2	remove	remove	VB
12350	1246	3	from	from	IN
12350	1246	4	the	the	DT
12350	1246	5	boiling	boiling	NN
12350	1246	6	water	water	NN
12350	1246	7	and	and	CC
12350	1246	8	cover	cover	VB
12350	1246	9	with	with	IN
12350	1246	10	cold	cold	JJ
12350	1246	11	water	water	NN
12350	1246	12	.	.	.
12350	1247	1	Sprinkle	sprinkle	VB
12350	1247	2	with	with	IN
12350	1247	3	salt	salt	NN
12350	1247	4	and	and	CC
12350	1247	5	pepper	pepper	NN
12350	1247	6	,	,	,
12350	1247	7	roll	roll	NN
12350	1247	8	in	in	IN
12350	1247	9	beaten	beat	VBN
12350	1247	10	egg	egg	NN
12350	1247	11	and	and	CC
12350	1247	12	bread	bread	NN
12350	1247	13	crumbs	crumb	NNS
12350	1247	14	,	,	,
12350	1247	15	and	and	CC
12350	1247	16	fry	fry	VB
12350	1247	17	a	a	DT
12350	1247	18	nice	nice	JJ
12350	1247	19	brown	brown	JJ
12350	1247	20	in	in	IN
12350	1247	21	hot	hot	JJ
12350	1247	22	fat	fat	NN
12350	1247	23	.	.	.
12350	1248	1	SWEETBREAD	SWEETBREAD	NNP
12350	1248	2	SAUTÉ	sauté	JJ
12350	1248	3	WITH	with	IN
12350	1248	4	MUSHROOMS	mushroom	NNS
12350	1248	5	Clean	clean	JJ
12350	1248	6	sweetbread	sweetbread	NN
12350	1248	7	,	,	,
12350	1248	8	boil	boil	VBP
12350	1248	9	until	until	IN
12350	1248	10	tender	tender	NN
12350	1248	11	,	,	,
12350	1248	12	and	and	CC
12350	1248	13	cut	cut	VBN
12350	1248	14	in	in	IN
12350	1248	15	small	small	JJ
12350	1248	16	pieces	piece	NNS
12350	1248	17	.	.	.
12350	1249	1	Take	take	VB
12350	1249	2	one	one	CD
12350	1249	3	tablespoon	tablespoon	NN
12350	1249	4	of	of	IN
12350	1249	5	fat	fat	NN
12350	1249	6	,	,	,
12350	1249	7	blend	blend	NN
12350	1249	8	in	in	IN
12350	1249	9	one	one	CD
12350	1249	10	tablespoon	tablespoon	NN
12350	1249	11	of	of	IN
12350	1249	12	flour	flour	NN
12350	1249	13	;	;	:
12350	1249	14	add	add	VB
12350	1249	15	half	half	PDT
12350	1249	16	the	the	DT
12350	1249	17	liquor	liquor	NN
12350	1249	18	of	of	IN
12350	1249	19	a	a	DT
12350	1249	20	can	can	NN
12350	1249	21	of	of	IN
12350	1249	22	mushrooms	mushroom	NNS
12350	1249	23	and	and	CC
12350	1249	24	enough	enough	JJ
12350	1249	25	soup	soup	NN
12350	1249	26	stock	stock	NN
12350	1249	27	to	to	TO
12350	1249	28	make	make	VB
12350	1249	29	the	the	DT
12350	1249	30	necessary	necessary	JJ
12350	1249	31	amount	amount	NN
12350	1249	32	of	of	IN
12350	1249	33	gravy	gravy	NN
12350	1249	34	;	;	:
12350	1249	35	add	add	VB
12350	1249	36	a	a	DT
12350	1249	37	little	little	JJ
12350	1249	38	catsup	catsup	NN
12350	1249	39	,	,	,
12350	1249	40	mushroom	mushroom	NN
12350	1249	41	catsup	catsup	NN
12350	1249	42	,	,	,
12350	1249	43	and	and	CC
12350	1249	44	a	a	DT
12350	1249	45	few	few	JJ
12350	1249	46	drops	drop	NNS
12350	1249	47	of	of	IN
12350	1249	48	kitchen	kitchen	NN
12350	1249	49	bouquet	bouquet	NNP
12350	1249	50	,	,	,
12350	1249	51	a	a	DT
12350	1249	52	clove	clove	NN
12350	1249	53	of	of	IN
12350	1249	54	garlic	garlic	NN
12350	1249	55	,	,	,
12350	1249	56	and	and	CC
12350	1249	57	a	a	DT
12350	1249	58	small	small	JJ
12350	1249	59	onion	onion	NN
12350	1249	60	;	;	:
12350	1249	61	salt	salt	NN
12350	1249	62	and	and	CC
12350	1249	63	pepper	pepper	NN
12350	1249	64	to	to	IN
12350	1249	65	taste	taste	NN
12350	1249	66	.	.	.
12350	1250	1	Cook	cook	VB
12350	1250	2	this	this	DT
12350	1250	3	about	about	IN
12350	1250	4	an	an	DT
12350	1250	5	hour	hour	NN
12350	1250	6	,	,	,
12350	1250	7	and	and	CC
12350	1250	8	then	then	RB
12350	1250	9	remove	remove	VB
12350	1250	10	garlic	garlic	NN
12350	1250	11	and	and	CC
12350	1250	12	onion	onion	NN
12350	1250	13	.	.	.
12350	1251	1	Add	add	VB
12350	1251	2	sweetbreads	sweetbread	NNS
12350	1251	3	,	,	,
12350	1251	4	mushrooms	mushroom	NNS
12350	1251	5	,	,	,
12350	1251	6	and	and	CC
12350	1251	7	two	two	CD
12350	1251	8	hard	hard	RB
12350	1251	9	-	-	HYPH
12350	1251	10	boiled	boil	VBN
12350	1251	11	eggs	egg	NNS
12350	1251	12	chopped	chop	VBD
12350	1251	13	very	very	RB
12350	1251	14	fine	fine	JJ
12350	1251	15	.	.	.
12350	1252	1	VEAL	veal	NN
12350	1252	2	SWEETBREADS	SWEETBREADS	NNP
12350	1252	3	(	(	-LRB-
12350	1252	4	FRIED	FRIED	NNP
12350	1252	5	)	)	-RRB-
12350	1252	6	Wash	wash	VB
12350	1252	7	and	and	CC
12350	1252	8	lay	lie	VBD
12350	1252	9	your	-PRON-	PRP$
12350	1252	10	sweetbreads	sweetbread	NNS
12350	1252	11	in	in	IN
12350	1252	12	slightly	slightly	RB
12350	1252	13	salted	salt	VBN
12350	1252	14	cold	cold	JJ
12350	1252	15	water	water	NN
12350	1252	16	for	for	IN
12350	1252	17	an	an	DT
12350	1252	18	hour	hour	NN
12350	1252	19	;	;	:
12350	1252	20	Pull	pull	VB
12350	1252	21	off	off	RP
12350	1252	22	carefully	carefully	RB
12350	1252	23	all	all	PDT
12350	1252	24	the	the	DT
12350	1252	25	outer	outer	JJ
12350	1252	26	skin	skin	NN
12350	1252	27	,	,	,
12350	1252	28	wipe	wipe	NN
12350	1252	29	dry	dry	JJ
12350	1252	30	and	and	CC
12350	1252	31	sprinkle	sprinkle	VB
12350	1252	32	with	with	IN
12350	1252	33	salt	salt	NN
12350	1252	34	and	and	CC
12350	1252	35	pepper	pepper	NN
12350	1252	36	.	.	.
12350	1253	1	Heat	heat	VB
12350	1253	2	some	some	DT
12350	1253	3	goose	goose	NN
12350	1253	4	-	-	HYPH
12350	1253	5	fat	fat	NN
12350	1253	6	in	in	IN
12350	1253	7	a	a	DT
12350	1253	8	spider	spider	NN
12350	1253	9	,	,	,
12350	1253	10	lay	lie	VBD
12350	1253	11	in	in	IN
12350	1253	12	the	the	DT
12350	1253	13	sweetbreads	sweetbread	NNS
12350	1253	14	and	and	CC
12350	1253	15	fry	fry	VB
12350	1253	16	slowly	slowly	RB
12350	1253	17	on	on	IN
12350	1253	18	the	the	DT
12350	1253	19	back	back	NN
12350	1253	20	of	of	IN
12350	1253	21	the	the	DT
12350	1253	22	stove	stove	NN
12350	1253	23	,	,	,
12350	1253	24	turning	turn	VBG
12350	1253	25	frequently	frequently	RB
12350	1253	26	until	until	IN
12350	1253	27	they	-PRON-	PRP
12350	1253	28	are	be	VBP
12350	1253	29	a	a	DT
12350	1253	30	nice	nice	JJ
12350	1253	31	brown	brown	NN
12350	1253	32	.	.	.
12350	1254	1	CALF	CALF	NNP
12350	1254	2	'S	's	POS
12350	1254	3	FEET	foot	NNS
12350	1254	4	,	,	,
12350	1254	5	PRUNES	PRUNES	NNP
12350	1254	6	AND	and	CC
12350	1254	7	CHESTNUTS	CHESTNUTS	NNP
12350	1254	8	Two	two	CD
12350	1254	9	calf	calf	NN
12350	1254	10	's	's	POS
12350	1254	11	feet	foot	NNS
12350	1254	12	,	,	,
12350	1254	13	sawed	saw	VBN
12350	1254	14	into	into	IN
12350	1254	15	joints	joint	NNS
12350	1254	16	,	,	,
12350	1254	17	seasoned	season	VBN
12350	1254	18	with	with	IN
12350	1254	19	pepper	pepper	NN
12350	1254	20	and	and	CC
12350	1254	21	salt	salt	NN
12350	1254	22	a	a	DT
12350	1254	23	day	day	NN
12350	1254	24	before	before	IN
12350	1254	25	using	use	VBG
12350	1254	26	.	.	.
12350	1255	1	Place	place	NN
12350	1255	2	in	in	IN
12350	1255	3	an	an	DT
12350	1255	4	iron	iron	NN
12350	1255	5	pot	pot	NN
12350	1255	6	,	,	,
12350	1255	7	one	one	CD
12350	1255	8	-	-	HYPH
12350	1255	9	half	half	NN
12350	1255	10	pound	pound	NN
12350	1255	11	Italian	italian	JJ
12350	1255	12	chestnuts	chestnut	NNS
12350	1255	13	that	that	WDT
12350	1255	14	have	have	VBP
12350	1255	15	been	be	VBN
12350	1255	16	scalded	scald	VBN
12350	1255	17	and	and	CC
12350	1255	18	skinned	skin	VBN
12350	1255	19	,	,	,
12350	1255	20	then	then	RB
12350	1255	21	the	the	DT
12350	1255	22	calf	calf	NN
12350	1255	23	's	's	POS
12350	1255	24	feet	foot	NNS
12350	1255	25	,	,	,
12350	1255	26	one	one	CD
12350	1255	27	-	-	HYPH
12350	1255	28	eighth	eighth	JJ
12350	1255	29	pound	pound	NN
12350	1255	30	of	of	IN
12350	1255	31	raisins	raisin	NNS
12350	1255	32	,	,	,
12350	1255	33	one	one	CD
12350	1255	34	pound	pound	NN
12350	1255	35	of	of	IN
12350	1255	36	fine	fine	JJ
12350	1255	37	prunes	prune	NNS
12350	1255	38	,	,	,
12350	1255	39	one	one	CD
12350	1255	40	small	small	JJ
12350	1255	41	onion	onion	NN
12350	1255	42	,	,	,
12350	1255	43	one	one	CD
12350	1255	44	small	small	JJ
12350	1255	45	head	head	NN
12350	1255	46	of	of	IN
12350	1255	47	celery	celery	NN
12350	1255	48	root	root	NN
12350	1255	49	,	,	,
12350	1255	50	two	two	CD
12350	1255	51	olives	olive	NNS
12350	1255	52	cut	cut	VBN
12350	1255	53	in	in	IN
12350	1255	54	small	small	JJ
12350	1255	55	pieces	piece	NNS
12350	1255	56	,	,	,
12350	1255	57	one	one	CD
12350	1255	58	-	-	HYPH
12350	1255	59	eighth	eighth	JJ
12350	1255	60	teaspoon	teaspoon	NN
12350	1255	61	of	of	IN
12350	1255	62	paprika	paprika	NNP
12350	1255	63	,	,	,
12350	1255	64	one	one	CD
12350	1255	65	cup	cup	NN
12350	1255	66	of	of	IN
12350	1255	67	soup	soup	NN
12350	1255	68	stock	stock	NN
12350	1255	69	.	.	.
12350	1256	1	Stew	Stew	NNP
12350	1256	2	slowly	slowly	RB
12350	1256	3	for	for	IN
12350	1256	4	five	five	CD
12350	1256	5	hours	hour	NNS
12350	1256	6	,	,	,
12350	1256	7	and	and	CC
12350	1256	8	add	add	VB
12350	1256	9	one	one	CD
12350	1256	10	hour	hour	NN
12350	1256	11	before	before	IN
12350	1256	12	serving	serve	VBG
12350	1256	13	,	,	,
12350	1256	14	while	while	IN
12350	1256	15	boiling	boil	VBG
12350	1256	16	,	,	,
12350	1256	17	a	a	DT
12350	1256	18	wine	wine	NN
12350	1256	19	glass	glass	NN
12350	1256	20	claret	claret	NN
12350	1256	21	and	and	CC
12350	1256	22	a	a	DT
12350	1256	23	wine	wine	NN
12350	1256	24	glass	glass	NN
12350	1256	25	sherry	sherry	NN
12350	1256	26	.	.	.
12350	1257	1	Do	do	VB
12350	1257	2	not	not	RB
12350	1257	3	stir	stir	VB
12350	1257	4	.	.	.
12350	1258	1	CALF	CALF	NNP
12350	1258	2	'S	's	POS
12350	1258	3	FEET	foot	NNS
12350	1258	4	,	,	,
12350	1258	5	SCHARF	SCHARF	NNP
12350	1258	6	Take	take	VB
12350	1258	7	calf	calf	NN
12350	1258	8	's	's	POS
12350	1258	9	feet	foot	NNS
12350	1258	10	,	,	,
12350	1258	11	saw	see	VBD
12350	1258	12	into	into	IN
12350	1258	13	joints	joint	NNS
12350	1258	14	;	;	:
12350	1258	15	put	put	VBN
12350	1258	16	on	on	RP
12350	1258	17	to	to	TO
12350	1258	18	boil	boil	VB
12350	1258	19	within	within	IN
12350	1258	20	cold	cold	JJ
12350	1258	21	water	water	NN
12350	1258	22	and	and	CC
12350	1258	23	boil	boil	VB
12350	1258	24	slowly	slowly	RB
12350	1258	25	until	until	IN
12350	1258	26	the	the	DT
12350	1258	27	gristle	gristle	NN
12350	1258	28	loosens	loosen	NNS
12350	1258	29	from	from	IN
12350	1258	30	the	the	DT
12350	1258	31	bones	bone	NNS
12350	1258	32	.	.	.
12350	1259	1	Season	season	NN
12350	1259	2	with	with	IN
12350	1259	3	salt	salt	NN
12350	1259	4	,	,	,
12350	1259	5	pepper	pepper	NN
12350	1259	6	;	;	,
12350	1259	7	and	and	CC
12350	1259	8	a	a	DT
12350	1259	9	clove	clove	NN
12350	1259	10	or	or	CC
12350	1259	11	two	two	CD
12350	1259	12	of	of	IN
12350	1259	13	garlic	garlic	NN
12350	1259	14	.	.	.
12350	1260	1	Serve	serve	VB
12350	1260	2	hot	hot	JJ
12350	1260	3	or	or	CC
12350	1260	4	cold	cold	JJ
12350	1260	5	to	to	TO
12350	1260	6	taste	taste	VB
12350	1260	7	.	.	.
12350	1261	1	CALF	CALF	NNP
12350	1261	2	'S	's	POS
12350	1261	3	FOOT	FOOT	NNP
12350	1261	4	JELLY	JELLY	NNP
12350	1261	5	,	,	,
12350	1261	6	No	no	UH
12350	1261	7	.	.	.
12350	1262	1	1	1	LS
12350	1262	2	After	after	IN
12350	1262	3	carefully	carefully	RB
12350	1262	4	washing	wash	VBG
12350	1262	5	one	one	CD
12350	1262	6	calf	calf	NN
12350	1262	7	's	's	POS
12350	1262	8	foot	foot	NN
12350	1262	9	,	,	,
12350	1262	10	split	split	VBD
12350	1262	11	and	and	CC
12350	1262	12	put	put	VB
12350	1262	13	it	-PRON-	PRP
12350	1262	14	on	on	RP
12350	1262	15	with	with	IN
12350	1262	16	one	one	CD
12350	1262	17	quart	quart	NN
12350	1262	18	water	water	NN
12350	1262	19	.	.	.
12350	1263	1	Boil	Boil	NNP
12350	1263	2	from	from	IN
12350	1263	3	four	four	CD
12350	1263	4	to	to	TO
12350	1263	5	five	five	CD
12350	1263	6	hours	hour	NNS
12350	1263	7	.	.	.
12350	1264	1	Strain	strain	VB
12350	1264	2	and	and	CC
12350	1264	3	let	let	VB
12350	1264	4	stand	stand	VB
12350	1264	5	overnight	overnight	RB
12350	1264	6	.	.	.
12350	1265	1	Put	put	VB
12350	1265	2	on	on	RP
12350	1265	3	stove	stove	NN
12350	1265	4	next	next	JJ
12350	1265	5	day	day	NN
12350	1265	6	and	and	CC
12350	1265	7	when	when	WRB
12350	1265	8	it	-PRON-	PRP
12350	1265	9	begins	begin	VBZ
12350	1265	10	to	to	TO
12350	1265	11	boil	boil	VB
12350	1265	12	add	add	VB
12350	1265	13	the	the	DT
12350	1265	14	stiff	stiff	RB
12350	1265	15	-	-	HYPH
12350	1265	16	beaten	beat	VBN
12350	1265	17	whites	white	NNS
12350	1265	18	of	of	IN
12350	1265	19	two	two	CD
12350	1265	20	eggs	egg	NNS
12350	1265	21	;	;	:
12350	1265	22	boil	boil	VB
12350	1265	23	till	till	IN
12350	1265	24	clear	clear	JJ
12350	1265	25	,	,	,
12350	1265	26	then	then	RB
12350	1265	27	strain	strain	VB
12350	1265	28	through	through	IN
12350	1265	29	cheesecloth	cheesecloth	NN
12350	1265	30	.	.	.
12350	1266	1	Add	add	VB
12350	1266	2	sherry	sherry	NN
12350	1266	3	and	and	CC
12350	1266	4	sugar	sugar	NN
12350	1266	5	to	to	TO
12350	1266	6	taste	taste	VB
12350	1266	7	.	.	.
12350	1267	1	Let	let	VB
12350	1267	2	it	-PRON-	PRP
12350	1267	3	become	become	VB
12350	1267	4	firm	firm	JJ
12350	1267	5	before	before	IN
12350	1267	6	serving	serve	VBG
12350	1267	7	.	.	.
12350	1268	1	SULZE	SULZE	NNP
12350	1268	2	VON	VON	NNP
12350	1268	3	KALBSFUESSEN	KALBSFUESSEN	NNP
12350	1268	4	(	(	-LRB-
12350	1268	5	CALF	CALF	NNP
12350	1268	6	'S	's	POS
12350	1268	7	FOOT	FOOT	NNP
12350	1268	8	JELLY	JELLY	NNP
12350	1268	9	)	)	-RRB-
12350	1268	10	,	,	,
12350	1268	11	No	no	UH
12350	1268	12	.	.	.
12350	1269	1	2	2	LS
12350	1269	2	Take	take	VB
12350	1269	3	one	one	CD
12350	1269	4	calf	calf	NN
12350	1269	5	's	's	POS
12350	1269	6	head	head	NN
12350	1269	7	and	and	CC
12350	1269	8	four	four	CD
12350	1269	9	calf	calf	NN
12350	1269	10	's	's	POS
12350	1269	11	feet	foot	NNS
12350	1269	12	,	,	,
12350	1269	13	and	and	CC
12350	1269	14	clean	clean	JJ
12350	1269	15	carefully	carefully	RB
12350	1269	16	.	.	.
12350	1270	1	Let	let	VB
12350	1270	2	them	-PRON-	PRP
12350	1270	3	lay	lay	VB
12350	1270	4	in	in	IN
12350	1270	5	cold	cold	JJ
12350	1270	6	water	water	NN
12350	1270	7	for	for	IN
12350	1270	8	half	half	PDT
12350	1270	9	an	an	DT
12350	1270	10	hour	hour	NN
12350	1270	11	.	.	.
12350	1271	1	Set	Set	VBN
12350	1271	2	on	on	RP
12350	1271	3	to	to	TO
12350	1271	4	boil	boil	VB
12350	1271	5	with	with	IN
12350	1271	6	four	four	CD
12350	1271	7	quarts	quart	NNS
12350	1271	8	of	of	IN
12350	1271	9	water	water	NN
12350	1271	10	.	.	.
12350	1272	1	Add	add	VB
12350	1272	2	two	two	CD
12350	1272	3	or	or	CC
12350	1272	4	three	three	CD
12350	1272	5	small	small	JJ
12350	1272	6	onions	onion	NNS
12350	1272	7	,	,	,
12350	1272	8	a	a	DT
12350	1272	9	few	few	JJ
12350	1272	10	cloves	clove	NNS
12350	1272	11	,	,	,
12350	1272	12	salt	salt	NN
12350	1272	13	,	,	,
12350	1272	14	one	one	CD
12350	1272	15	teaspoon	teaspoon	NN
12350	1272	16	of	of	IN
12350	1272	17	whole	whole	JJ
12350	1272	18	peppers	pepper	NNS
12350	1272	19	,	,	,
12350	1272	20	two	two	CD
12350	1272	21	or	or	CC
12350	1272	22	three	three	CD
12350	1272	23	bay	bay	NN
12350	1272	24	leaves	leave	NNS
12350	1272	25	,	,	,
12350	1272	26	juice	juice	NN
12350	1272	27	of	of	IN
12350	1272	28	a	a	DT
12350	1272	29	large	large	JJ
12350	1272	30	lemon	lemon	NN
12350	1272	31	(	(	-LRB-
12350	1272	32	extract	extract	VB
12350	1272	33	the	the	DT
12350	1272	34	seeds	seed	NNS
12350	1272	35	)	)	-RRB-
12350	1272	36	,	,	,
12350	1272	37	one	one	CD
12350	1272	38	cup	cup	NN
12350	1272	39	of	of	IN
12350	1272	40	white	white	JJ
12350	1272	41	wine	wine	NN
12350	1272	42	and	and	CC
12350	1272	43	a	a	DT
12350	1272	44	little	little	JJ
12350	1272	45	white	white	JJ
12350	1272	46	wine	wine	NN
12350	1272	47	vinegar	vinegar	NN
12350	1272	48	(	(	-LRB-
12350	1272	49	just	just	RB
12350	1272	50	enough	enough	RB
12350	1272	51	to	to	TO
12350	1272	52	give	give	VB
12350	1272	53	a	a	DT
12350	1272	54	tart	tart	JJ
12350	1272	55	taste	taste	NN
12350	1272	56	)	)	-RRB-
12350	1272	57	.	.	.
12350	1273	1	Let	let	VB
12350	1273	2	this	this	DT
12350	1273	3	boil	boil	VB
12350	1273	4	slowly	slowly	RB
12350	1273	5	for	for	IN
12350	1273	6	five	five	CD
12350	1273	7	or	or	CC
12350	1273	8	six	six	CD
12350	1273	9	hours	hour	NNS
12350	1273	10	(	(	-LRB-
12350	1273	11	it	-PRON-	PRP
12350	1273	12	must	must	MD
12350	1273	13	boil	boil	VB
12350	1273	14	until	until	IN
12350	1273	15	it	-PRON-	PRP
12350	1273	16	is	be	VBZ
12350	1273	17	reduced	reduce	VBN
12350	1273	18	one	one	CD
12350	1273	19	-	-	HYPH
12350	1273	20	half	half	NN
12350	1273	21	)	)	-RRB-
12350	1273	22	.	.	.
12350	1274	1	Then	then	RB
12350	1274	2	strain	strain	VB
12350	1274	3	,	,	,
12350	1274	4	through	through	IN
12350	1274	5	a	a	DT
12350	1274	6	fine	fine	JJ
12350	1274	7	hair	hair	NN
12350	1274	8	sieve	sieve	VB
12350	1274	9	and	and	CC
12350	1274	10	let	let	VB
12350	1274	11	it	-PRON-	PRP
12350	1274	12	stand	stand	VB
12350	1274	13	ten	ten	CD
12350	1274	14	or	or	CC
12350	1274	15	twelve	twelve	CD
12350	1274	16	hours	hour	NNS
12350	1274	17	.	.	.
12350	1275	1	Remove	remove	VB
12350	1275	2	the	the	DT
12350	1275	3	meat	meat	NN
12350	1275	4	from	from	IN
12350	1275	5	the	the	DT
12350	1275	6	bones	bone	NNS
12350	1275	7	and	and	CC
12350	1275	8	when	when	WRB
12350	1275	9	cold	cold	JJ
12350	1275	10	cut	cut	NN
12350	1275	11	into	into	IN
12350	1275	12	fine	fine	JJ
12350	1275	13	pieces	piece	NNS
12350	1275	14	.	.	.
12350	1276	1	Add	add	VB
12350	1276	2	also	also	RB
12350	1276	3	the	the	DT
12350	1276	4	boiled	boil	VBN
12350	1276	5	brains	brain	NNS
12350	1276	6	(	(	-LRB-
12350	1276	7	which	which	WDT
12350	1276	8	must	must	MD
12350	1276	9	be	be	VB
12350	1276	10	taken	take	VBN
12350	1276	11	up	up	RP
12350	1276	12	carefully	carefully	RB
12350	1276	13	to	to	TO
12350	1276	14	avoid	avoid	VB
12350	1276	15	falling	fall	VBG
12350	1276	16	to	to	IN
12350	1276	17	pieces	piece	NNS
12350	1276	18	)	)	-RRB-
12350	1276	19	.	.	.
12350	1277	1	Skim	skim	VB
12350	1277	2	off	off	IN
12350	1277	3	every	every	DT
12350	1277	4	particle	particle	NN
12350	1277	5	of	of	IN
12350	1277	6	fat	fat	NN
12350	1277	7	from	from	IN
12350	1277	8	the	the	DT
12350	1277	9	jelly	jelly	NNP
12350	1277	10	and	and	CC
12350	1277	11	melt	melt	NNP
12350	1277	12	slowly	slowly	RB
12350	1277	13	.	.	.
12350	1278	1	Add	add	VB
12350	1278	2	one	one	CD
12350	1278	3	teaspoon	teaspoon	NN
12350	1278	4	of	of	IN
12350	1278	5	sugar	sugar	NN
12350	1278	6	and	and	CC
12350	1278	7	the	the	DT
12350	1278	8	whipped	whip	VBN
12350	1278	9	whites	white	NNS
12350	1278	10	of	of	IN
12350	1278	11	three	three	CD
12350	1278	12	eggs	egg	NNS
12350	1278	13	,	,	,
12350	1278	14	and	and	CC
12350	1278	15	boil	boil	VB
12350	1278	16	very	very	RB
12350	1278	17	fast	fast	RB
12350	1278	18	for	for	IN
12350	1278	19	about	about	RB
12350	1278	20	fifteen	fifteen	CD
12350	1278	21	minutes	minute	NNS
12350	1278	22	,	,	,
12350	1278	23	skimming	skim	VBG
12350	1278	24	well	well	RB
12350	1278	25	.	.	.
12350	1279	1	Taste	taste	NN
12350	1279	2	,	,	,
12350	1279	3	and	and	CC
12350	1279	4	if	if	IN
12350	1279	5	not	not	RB
12350	1279	6	tart	tart	VB
12350	1279	7	enough	enough	RB
12350	1279	8	,	,	,
12350	1279	9	add	add	VB
12350	1279	10	a	a	DT
12350	1279	11	dash	dash	NN
12350	1279	12	of	of	IN
12350	1279	13	vinegar	vinegar	NN
12350	1279	14	.	.	.
12350	1280	1	Strain	strain	VB
12350	1280	2	through	through	IN
12350	1280	3	a	a	DT
12350	1280	4	flannel	flannel	NN
12350	1280	5	bag	bag	NN
12350	1280	6	,	,	,
12350	1280	7	do	do	VB
12350	1280	8	not	not	RB
12350	1280	9	squeeze	squeeze	VB
12350	1280	10	or	or	CC
12350	1280	11	shake	shake	VB
12350	1280	12	it	-PRON-	PRP
12350	1280	13	until	until	IN
12350	1280	14	the	the	DT
12350	1280	15	jelly	jelly	NNP
12350	1280	16	ceases	cease	VBZ
12350	1280	17	to	to	TO
12350	1280	18	run	run	VB
12350	1280	19	freely	freely	RB
12350	1280	20	.	.	.
12350	1281	1	Remove	remove	VB
12350	1281	2	the	the	DT
12350	1281	3	bowl	bowl	NN
12350	1281	4	and	and	CC
12350	1281	5	put	put	VB
12350	1281	6	another	another	DT
12350	1281	7	under	under	IN
12350	1281	8	,	,	,
12350	1281	9	into	into	IN
12350	1281	10	which	which	WDT
12350	1281	11	you	-PRON-	PRP
12350	1281	12	may	may	MD
12350	1281	13	press	press	VB
12350	1281	14	out	out	RP
12350	1281	15	what	what	WP
12350	1281	16	remains	remain	VBZ
12350	1281	17	in	in	IN
12350	1281	18	the	the	DT
12350	1281	19	bag	bag	NN
12350	1281	20	(	(	-LRB-
12350	1281	21	this	this	DT
12350	1281	22	will	will	MD
12350	1281	23	not	not	RB
12350	1281	24	be	be	VB
12350	1281	25	as	as	RB
12350	1281	26	clear	clear	JJ
12350	1281	27	,	,	,
12350	1281	28	but	but	CC
12350	1281	29	tastes	taste	VBZ
12350	1281	30	quite	quite	RB
12350	1281	31	as	as	IN
12350	1281	32	good	good	JJ
12350	1281	33	)	)	-RRB-
12350	1281	34	.	.	.
12350	1282	1	Wet	wet	VB
12350	1282	2	your	-PRON-	PRP$
12350	1282	3	mould	mould	NN
12350	1282	4	,	,	,
12350	1282	5	put	put	VBN
12350	1282	6	in	in	IN
12350	1282	7	the	the	DT
12350	1282	8	jelly	jelly	NN
12350	1282	9	and	and	CC
12350	1282	10	set	set	VBN
12350	1282	11	in	in	IN
12350	1282	12	a	a	DT
12350	1282	13	cool	cool	JJ
12350	1282	14	place	place	NN
12350	1282	15	.	.	.
12350	1283	1	In	in	IN
12350	1283	2	order	order	NN
12350	1283	3	to	to	TO
12350	1283	4	have	have	VB
12350	1283	5	a	a	DT
12350	1283	6	variety	variety	NN
12350	1283	7	,	,	,
12350	1283	8	wet	wet	VB
12350	1283	9	another	another	DT
12350	1283	10	mould	mould	NN
12350	1283	11	and	and	CC
12350	1283	12	put	put	VBD
12350	1283	13	in	in	IN
12350	1283	14	the	the	DT
12350	1283	15	bits	bit	NNS
12350	1283	16	of	of	IN
12350	1283	17	meat	meat	NN
12350	1283	18	,	,	,
12350	1283	19	cut	cut	VBD
12350	1283	20	up	up	RP
12350	1283	21	,	,	,
12350	1283	22	and	and	CC
12350	1283	23	the	the	DT
12350	1283	24	brains	brain	NNS
12350	1283	25	and	and	CC
12350	1283	26	,	,	,
12350	1283	27	lastly	lastly	RB
12350	1283	28	,	,	,
12350	1283	29	the	the	DT
12350	1283	30	jelly	jelly	NNP
12350	1283	31	;	;	,
12350	1283	32	set	set	VBD
12350	1283	33	this	this	DT
12350	1283	34	on	on	IN
12350	1283	35	ice	ice	NN
12350	1283	36	.	.	.
12350	1284	1	It	-PRON-	PRP
12350	1284	2	must	must	MD
12350	1284	3	be	be	VB
12350	1284	4	thick	thick	JJ
12350	1284	5	,	,	,
12350	1284	6	so	so	IN
12350	1284	7	that	that	IN
12350	1284	8	you	-PRON-	PRP
12350	1284	9	can	can	MD
12350	1284	10	cut	cut	VB
12350	1284	11	it	-PRON-	PRP
12350	1284	12	into	into	IN
12350	1284	13	slices	slice	NNS
12350	1284	14	to	to	TO
12350	1284	15	serve	serve	VB
12350	1284	16	.	.	.
12350	1285	1	ASPIC	ASPIC	NNP
12350	1285	2	(	(	-LRB-
12350	1285	3	SULZ	SULZ	NNP
12350	1285	4	)	)	-RRB-
12350	1285	5	Set	Set	VBN
12350	1285	6	on	on	RP
12350	1285	7	to	to	TO
12350	1285	8	boil	boil	VB
12350	1285	9	two	two	CD
12350	1285	10	calf	calf	NN
12350	1285	11	's	's	POS
12350	1285	12	feet	foot	NNS
12350	1285	13	,	,	,
12350	1285	14	chopped	chop	VBD
12350	1285	15	up	up	RP
12350	1285	16	,	,	,
12350	1285	17	one	one	CD
12350	1285	18	pound	pound	NN
12350	1285	19	of	of	IN
12350	1285	20	beef	beef	NN
12350	1285	21	and	and	CC
12350	1285	22	one	one	CD
12350	1285	23	calf	calf	NN
12350	1285	24	's	's	POS
12350	1285	25	head	head	NN
12350	1285	26	with	with	IN
12350	1285	27	one	one	CD
12350	1285	28	quart	quart	JJ
12350	1285	29	water	water	NN
12350	1285	30	and	and	CC
12350	1285	31	one	one	CD
12350	1285	32	cup	cup	NN
12350	1285	33	of	of	IN
12350	1285	34	white	white	JJ
12350	1285	35	wine	wine	NN
12350	1285	36	.	.	.
12350	1286	1	Add	add	VB
12350	1286	2	one	one	CD
12350	1286	3	celery	celery	NN
12350	1286	4	root	root	NN
12350	1286	5	,	,	,
12350	1286	6	three	three	CD
12350	1286	7	small	small	JJ
12350	1286	8	onions	onion	NNS
12350	1286	9	,	,	,
12350	1286	10	a	a	DT
12350	1286	11	bunch	bunch	NN
12350	1286	12	of	of	IN
12350	1286	13	parsley	parsley	NN
12350	1286	14	,	,	,
12350	1286	15	one	one	CD
12350	1286	16	dozen	dozen	NN
12350	1286	17	whole	whole	JJ
12350	1286	18	peppercorns	peppercorn	VBZ
12350	1286	19	,	,	,
12350	1286	20	half	half	PDT
12350	1286	21	a	a	DT
12350	1286	22	dozen	dozen	NN
12350	1286	23	cloves	clove	NNS
12350	1286	24	,	,	,
12350	1286	25	two	two	CD
12350	1286	26	bay	bay	NN
12350	1286	27	leaves	leave	NNS
12350	1286	28	and	and	CC
12350	1286	29	a	a	DT
12350	1286	30	teaspoon	teaspoon	NN
12350	1286	31	of	of	IN
12350	1286	32	fine	fine	JJ
12350	1286	33	salt	salt	NN
12350	1286	34	.	.	.
12350	1287	1	Boil	Boil	NNP
12350	1287	2	steadily	steadily	RB
12350	1287	3	for	for	IN
12350	1287	4	eight	eight	CD
12350	1287	5	hours	hour	NNS
12350	1287	6	and	and	CC
12350	1287	7	then	then	RB
12350	1287	8	pour	pour	VB
12350	1287	9	through	through	IN
12350	1287	10	a	a	DT
12350	1287	11	fine	fine	JJ
12350	1287	12	hair	hair	NN
12350	1287	13	sieve	sieve	NN
12350	1287	14	.	.	.
12350	1288	1	When	when	WRB
12350	1288	2	cold	cold	JJ
12350	1288	3	remove	remove	VBP
12350	1288	4	every	every	DT
12350	1288	5	particle	particle	NN
12350	1288	6	of	of	IN
12350	1288	7	fat	fat	NN
12350	1288	8	and	and	CC
12350	1288	9	set	set	VBN
12350	1288	10	on	on	RP
12350	1288	11	to	to	TO
12350	1288	12	boil	boil	VB
12350	1288	13	again	again	RB
12350	1288	14	,	,	,
12350	1288	15	skimming	skim	VBG
12350	1288	16	until	until	IN
12350	1288	17	clear	clear	JJ
12350	1288	18	.	.	.
12350	1289	1	Then	then	RB
12350	1289	2	break	break	VB
12350	1289	3	two	two	CD
12350	1289	4	eggs	egg	NNS
12350	1289	5	,	,	,
12350	1289	6	shells	shell	NNS
12350	1289	7	and	and	CC
12350	1289	8	all	all	DT
12350	1289	9	,	,	,
12350	1289	10	into	into	IN
12350	1289	11	a	a	DT
12350	1289	12	deep	deep	JJ
12350	1289	13	bowl	bowl	NN
12350	1289	14	,	,	,
12350	1289	15	beat	beat	VBD
12350	1289	16	them	-PRON-	PRP
12350	1289	17	up	up	RP
12350	1289	18	with	with	IN
12350	1289	19	one	one	CD
12350	1289	20	cup	cup	NN
12350	1289	21	of	of	IN
12350	1289	22	vinegar	vinegar	NN
12350	1289	23	,	,	,
12350	1289	24	pour	pour	VB
12350	1289	25	some	some	DT
12350	1289	26	of	of	IN
12350	1289	27	the	the	DT
12350	1289	28	soup	soup	NN
12350	1289	29	stock	stock	NN
12350	1289	30	into	into	IN
12350	1289	31	this	this	DT
12350	1289	32	and	and	CC
12350	1289	33	set	set	VBD
12350	1289	34	all	all	DT
12350	1289	35	back	back	RB
12350	1289	36	on	on	IN
12350	1289	37	the	the	DT
12350	1289	38	stove	stove	NN
12350	1289	39	to	to	TO
12350	1289	40	boil	boil	VB
12350	1289	41	up	up	RP
12350	1289	42	once	once	RB
12350	1289	43	,	,	,
12350	1289	44	stirring	stir	VBG
12350	1289	45	all	all	PDT
12350	1289	46	the	the	DT
12350	1289	47	while	while	NN
12350	1289	48	.	.	.
12350	1290	1	Then	then	RB
12350	1290	2	remove	remove	VB
12350	1290	3	from	from	IN
12350	1290	4	the	the	DT
12350	1290	5	fire	fire	NN
12350	1290	6	and	and	CC
12350	1290	7	pour	pour	VB
12350	1290	8	through	through	IN
12350	1290	9	a	a	DT
12350	1290	10	jelly	jelly	JJ
12350	1290	11	-	-	HYPH
12350	1290	12	bag	bag	NN
12350	1290	13	as	as	IN
12350	1290	14	you	-PRON-	PRP
12350	1290	15	would	would	MD
12350	1290	16	jelly	jelly	RB
12350	1290	17	.	.	.
12350	1291	1	Pour	pour	VB
12350	1291	2	into	into	IN
12350	1291	3	jelly	jelly	NN
12350	1291	4	-	-	HYPH
12350	1291	5	glasses	glass	NNS
12350	1291	6	or	or	CC
12350	1291	7	one	one	CD
12350	1291	8	large	large	JJ
12350	1291	9	mould	mould	NN
12350	1291	10	.	.	.
12350	1292	1	Set	Set	VBN
12350	1292	2	on	on	IN
12350	1292	3	ice	ice	NN
12350	1292	4	.	.	.
12350	1293	1	GANSLEBER	GANSLEBER	NNP
12350	1293	2	IN	in	IN
12350	1293	3	SULZ	SULZ	NNP
12350	1293	4	(	(	-LRB-
12350	1293	5	GOOSE	GOOSE	NNP
12350	1293	6	-	-	HYPH
12350	1293	7	LIVER	LIVER	NNP
12350	1293	8	ASPIC	ASPIC	NNP
12350	1293	9	)	)	-RRB-
12350	1293	10	Fry	Fry	NNP
12350	1293	11	a	a	DT
12350	1293	12	large	large	JJ
12350	1293	13	goose	goose	NN
12350	1293	14	liver	liver	NN
12350	1293	15	in	in	IN
12350	1293	16	goose	goose	NN
12350	1293	17	-	-	HYPH
12350	1293	18	fat	fat	NN
12350	1293	19	.	.	.
12350	1294	1	Season	season	NN
12350	1294	2	with	with	IN
12350	1294	3	salt	salt	NN
12350	1294	4	,	,	,
12350	1294	5	pepper	pepper	NN
12350	1294	6	,	,	,
12350	1294	7	a	a	DT
12350	1294	8	few	few	JJ
12350	1294	9	whole	whole	JJ
12350	1294	10	cloves	clove	NNS
12350	1294	11	and	and	CC
12350	1294	12	a	a	DT
12350	1294	13	very	very	RB
12350	1294	14	little	little	JJ
12350	1294	15	onion	onion	NN
12350	1294	16	.	.	.
12350	1295	1	Cut	cut	VB
12350	1295	2	it	-PRON-	PRP
12350	1295	3	up	up	RP
12350	1295	4	in	in	IN
12350	1295	5	slices	slice	NNS
12350	1295	6	and	and	CC
12350	1295	7	mix	mix	VB
12350	1295	8	with	with	IN
12350	1295	9	the	the	DT
12350	1295	10	sulz	sulz	NN
12350	1295	11	and	and	CC
12350	1295	12	the	the	DT
12350	1295	13	whites	white	NNS
12350	1295	14	of	of	IN
12350	1295	15	hard	hard	RB
12350	1295	16	-	-	HYPH
12350	1295	17	boiled	boil	VBN
12350	1295	18	eggs	egg	NNS
12350	1295	19	.	.	.
12350	1296	1	GANSLEBER	GANSLEBER	NNP
12350	1296	2	PURÉE	PURÉE	VBD
12350	1296	3	IN	in	IN
12350	1296	4	SULZ	SULZ	NNP
12350	1296	5	After	after	IN
12350	1296	6	the	the	DT
12350	1296	7	liver	liver	NN
12350	1296	8	is	be	VBZ
12350	1296	9	fried	fry	VBN
12350	1296	10	,	,	,
12350	1296	11	rub	rub	VB
12350	1296	12	it	-PRON-	PRP
12350	1296	13	through	through	IN
12350	1296	14	a	a	DT
12350	1296	15	sieve	sieve	NN
12350	1296	16	or	or	CC
12350	1296	17	colander	colander	NN
12350	1296	18	and	and	CC
12350	1296	19	mix	mix	VB
12350	1296	20	with	with	IN
12350	1296	21	sulz	sulz	NNP
12350	1296	22	.	.	.
12350	1297	1	GOOSE	GOOSE	NNP
12350	1297	2	LIVER	LIVER	NNP
12350	1297	3	If	if	IN
12350	1297	4	very	very	RB
12350	1297	5	large	large	JJ
12350	1297	6	cut	cut	NN
12350	1297	7	in	in	IN
12350	1297	8	half	half	NN
12350	1297	9	,	,	,
12350	1297	10	dry	dry	JJ
12350	1297	11	well	well	RB
12350	1297	12	on	on	IN
12350	1297	13	a	a	DT
12350	1297	14	clean	clean	JJ
12350	1297	15	cloth	cloth	NN
12350	1297	16	,	,	,
12350	1297	17	after	after	IN
12350	1297	18	having	have	VBG
12350	1297	19	lain	lain	NN
12350	1297	20	in	in	IN
12350	1297	21	salted	salt	VBN
12350	1297	22	water	water	NN
12350	1297	23	for	for	IN
12350	1297	24	an	an	DT
12350	1297	25	hour	hour	NN
12350	1297	26	.	.	.
12350	1298	1	Season	season	NN
12350	1298	2	with	with	IN
12350	1298	3	fine	fine	JJ
12350	1298	4	salt	salt	NN
12350	1298	5	and	and	CC
12350	1298	6	pepper	pepper	NN
12350	1298	7	,	,	,
12350	1298	8	fry	fry	NN
12350	1298	9	in	in	IN
12350	1298	10	very	very	RB
12350	1298	11	hot	hot	JJ
12350	1298	12	goose	goose	NN
12350	1298	13	-	-	HYPH
12350	1298	14	fat	fat	NN
12350	1298	15	and	and	CC
12350	1298	16	add	add	VB
12350	1298	17	a	a	DT
12350	1298	18	few	few	JJ
12350	1298	19	cloves	clove	NNS
12350	1298	20	.	.	.
12350	1299	1	While	while	IN
12350	1299	2	frying	fry	VBG
12350	1299	3	cut	cut	VBD
12350	1299	4	up	up	RP
12350	1299	5	a	a	DT
12350	1299	6	little	little	JJ
12350	1299	7	onion	onion	NN
12350	1299	8	very	very	RB
12350	1299	9	fine	fine	RB
12350	1299	10	and	and	CC
12350	1299	11	add	add	VBP
12350	1299	12	.	.	.
12350	1300	1	Then	then	RB
12350	1300	2	cover	cover	VB
12350	1300	3	closely	closely	RB
12350	1300	4	and	and	CC
12350	1300	5	smother	smother	NN
12350	1300	6	in	in	IN
12350	1300	7	this	this	DT
12350	1300	8	way	way	NN
12350	1300	9	until	until	IN
12350	1300	10	you	-PRON-	PRP
12350	1300	11	wish	wish	VBP
12350	1300	12	to	to	TO
12350	1300	13	serve	serve	VB
12350	1300	14	.	.	.
12350	1301	1	Dredge	dredge	VB
12350	1301	2	the	the	DT
12350	1301	3	liver	liver	NN
12350	1301	4	with	with	IN
12350	1301	5	flour	flour	NN
12350	1301	6	before	before	IN
12350	1301	7	frying	fry	VBG
12350	1301	8	and	and	CC
12350	1301	9	turn	turn	VB
12350	1301	10	occasionally	occasionally	RB
12350	1301	11	.	.	.
12350	1302	1	Serve	serve	VB
12350	1302	2	with	with	IN
12350	1302	3	a	a	DT
12350	1302	4	slice	slice	NN
12350	1302	5	of	of	IN
12350	1302	6	lemon	lemon	NN
12350	1302	7	on	on	IN
12350	1302	8	each	each	DT
12350	1302	9	piece	piece	NN
12350	1302	10	of	of	IN
12350	1302	11	liver	liver	NN
12350	1302	12	.	.	.
12350	1303	1	GOOSE	GOOSE	NNP
12350	1303	2	LIVER	LIVER	NNP
12350	1303	3	WITH	with	IN
12350	1303	4	GLACÉD	GLACÉD	NNP
12350	1303	5	CHESTNUTS	CHESTNUTS	NNP
12350	1303	6	Prepare	Prepare	NNP
12350	1303	7	as	as	IN
12350	1303	8	above	above	RB
12350	1303	9	and	and	CC
12350	1303	10	garnish	garnish	VB
12350	1303	11	with	with	IN
12350	1303	12	chestnuts	chestnut	NNS
12350	1303	13	which	which	WDT
12350	1303	14	have	have	VBP
12350	1303	15	been	be	VBN
12350	1303	16	prepared	prepare	VBN
12350	1303	17	thus	thus	RB
12350	1303	18	:	:	:
12350	1303	19	Scald	Scald	NNP
12350	1303	20	until	until	IN
12350	1303	21	perfectly	perfectly	RB
12350	1303	22	white	white	JJ
12350	1303	23	,	,	,
12350	1303	24	heat	heat	VB
12350	1303	25	some	some	DT
12350	1303	26	goose	goose	NN
12350	1303	27	-	-	HYPH
12350	1303	28	fat	fat	NN
12350	1303	29	,	,	,
12350	1303	30	add	add	VB
12350	1303	31	nuts	nut	NNS
12350	1303	32	,	,	,
12350	1303	33	a	a	DT
12350	1303	34	little	little	JJ
12350	1303	35	sugar	sugar	NN
12350	1303	36	and	and	CC
12350	1303	37	glaze	glaze	VB
12350	1303	38	a	a	DT
12350	1303	39	light	light	JJ
12350	1303	40	brown	brown	NN
12350	1303	41	.	.	.
12350	1304	1	GOOSE	GOOSE	NNP
12350	1304	2	LIVER	LIVER	NNP
12350	1304	3	WITH	with	IN
12350	1304	4	MUSHROOM	MUSHROOM	NNP
12350	1304	5	SAUCE	SAUCE	NNP
12350	1304	6	Take	take	VB
12350	1304	7	a	a	DT
12350	1304	8	large	large	JJ
12350	1304	9	white	white	JJ
12350	1304	10	goose	goose	NN
12350	1304	11	liver	liver	NN
12350	1304	12	,	,	,
12350	1304	13	lay	lie	VBD
12350	1304	14	in	in	IN
12350	1304	15	salt	salt	NN
12350	1304	16	water	water	NN
12350	1304	17	for	for	IN
12350	1304	18	an	an	DT
12350	1304	19	hour	hour	NN
12350	1304	20	(	(	-LRB-
12350	1304	21	this	this	DT
12350	1304	22	rule	rule	NN
12350	1304	23	applies	apply	VBZ
12350	1304	24	to	to	IN
12350	1304	25	all	all	DT
12350	1304	26	kinds	kind	NNS
12350	1304	27	of	of	IN
12350	1304	28	liver	liver	NN
12350	1304	29	)	)	-RRB-
12350	1304	30	,	,	,
12350	1304	31	wipe	wipe	NN
12350	1304	32	dry	dry	JJ
12350	1304	33	,	,	,
12350	1304	34	salt	salt	NN
12350	1304	35	,	,	,
12350	1304	36	pepper	pepper	NN
12350	1304	37	and	and	CC
12350	1304	38	dredge	dredge	NN
12350	1304	39	with	with	IN
12350	1304	40	flour	flour	NN
12350	1304	41	.	.	.
12350	1305	1	Fry	fry	NN
12350	1305	2	in	in	IN
12350	1305	3	hot	hot	JJ
12350	1305	4	goose	goose	NN
12350	1305	5	-	-	HYPH
12350	1305	6	fat	fat	NN
12350	1305	7	.	.	.
12350	1306	1	Cut	cut	VB
12350	1306	2	up	up	RP
12350	1306	3	a	a	DT
12350	1306	4	piece	piece	NN
12350	1306	5	of	of	IN
12350	1306	6	onion	onion	NN
12350	1306	7	,	,	,
12350	1306	8	add	add	VB
12350	1306	9	a	a	DT
12350	1306	10	few	few	JJ
12350	1306	11	cloves	clove	NNS
12350	1306	12	,	,	,
12350	1306	13	a	a	DT
12350	1306	14	few	few	JJ
12350	1306	15	slices	slice	NNS
12350	1306	16	of	of	IN
12350	1306	17	celery	celery	NN
12350	1306	18	,	,	,
12350	1306	19	cut	cut	VB
12350	1306	20	very	very	RB
12350	1306	21	fine	fine	JJ
12350	1306	22	,	,	,
12350	1306	23	whole	whole	JJ
12350	1306	24	peppers	pepper	NNS
12350	1306	25	,	,	,
12350	1306	26	one	one	CD
12350	1306	27	bay	bay	NN
12350	1306	28	leaf	leaf	NN
12350	1306	29	,	,	,
12350	1306	30	and	and	CC
12350	1306	31	some	some	DT
12350	1306	32	mushrooms	mushroom	NNS
12350	1306	33	.	.	.
12350	1307	1	Cover	cover	VB
12350	1307	2	closely	closely	RB
12350	1307	3	and	and	CC
12350	1307	4	stew	stew	VB
12350	1307	5	a	a	DT
12350	1307	6	few	few	JJ
12350	1307	7	minutes	minute	NNS
12350	1307	8	.	.	.
12350	1308	1	Add	add	VB
12350	1308	2	lemon	lemon	NN
12350	1308	3	juice	juice	NN
12350	1308	4	to	to	TO
12350	1308	5	sauce	sauce	VB
12350	1308	6	.	.	.
12350	1309	1	SPANISH	SPANISH	NNP
12350	1309	2	LIVER	LIVER	NNP
12350	1309	3	Boil	Boil	NNP
12350	1309	4	in	in	IN
12350	1309	5	salt	salt	NN
12350	1309	6	water	water	NN
12350	1309	7	one	one	CD
12350	1309	8	-	-	HYPH
12350	1309	9	half	half	NN
12350	1309	10	pound	pound	NN
12350	1309	11	calf	calf	NN
12350	1309	12	's	's	POS
12350	1309	13	liver	liver	NN
12350	1309	14	.	.	.
12350	1310	1	Drain	drain	VB
12350	1310	2	and	and	CC
12350	1310	3	cut	cut	VBN
12350	1310	4	into	into	IN
12350	1310	5	small	small	JJ
12350	1310	6	cubes	cube	NNS
12350	1310	7	.	.	.
12350	1311	1	Chop	chop	VB
12350	1311	2	one	one	CD
12350	1311	3	onion	onion	NN
12350	1311	4	,	,	,
12350	1311	5	one	one	CD
12350	1311	6	tablespoon	tablespoon	NN
12350	1311	7	parsley	parsley	NN
12350	1311	8	,	,	,
12350	1311	9	some	some	DT
12350	1311	10	mint	mint	NN
12350	1311	11	;	;	:
12350	1311	12	add	add	VB
12350	1311	13	two	two	CD
12350	1311	14	cloves	clove	NNS
12350	1311	15	,	,	,
12350	1311	16	a	a	DT
12350	1311	17	little	little	JJ
12350	1311	18	cinnamon	cinnamon	NN
12350	1311	19	,	,	,
12350	1311	20	a	a	DT
12350	1311	21	little	little	JJ
12350	1311	22	tabasco	tabasco	NN
12350	1311	23	sauce	sauce	NN
12350	1311	24	,	,	,
12350	1311	25	one	one	CD
12350	1311	26	tablespoon	tablespoon	NN
12350	1311	27	olive	olive	NN
12350	1311	28	oil	oil	NN
12350	1311	29	,	,	,
12350	1311	30	and	and	CC
12350	1311	31	one	one	CD
12350	1311	32	cup	cup	NN
12350	1311	33	of	of	IN
12350	1311	34	soup	soup	NN
12350	1311	35	stock	stock	NN
12350	1311	36	.	.	.
12350	1312	1	Add	add	VB
12350	1312	2	one	one	CD
12350	1312	3	cup	cup	NN
12350	1312	4	of	of	IN
12350	1312	5	bread	bread	NN
12350	1312	6	crumbs	crumb	NNS
12350	1312	7	which	which	WDT
12350	1312	8	have	have	VBP
12350	1312	9	been	be	VBN
12350	1312	10	soaked	soak	VBN
12350	1312	11	in	in	IN
12350	1312	12	hot	hot	JJ
12350	1312	13	water	water	NN
12350	1312	14	and	and	CC
12350	1312	15	then	then	RB
12350	1312	16	drained	drain	VBD
12350	1312	17	.	.	.
12350	1313	1	Mix	mix	VB
12350	1313	2	all	all	DT
12350	1313	3	with	with	IN
12350	1313	4	the	the	DT
12350	1313	5	liver	liver	NN
12350	1313	6	and	and	CC
12350	1313	7	bring	bring	VB
12350	1313	8	to	to	IN
12350	1313	9	a	a	DT
12350	1313	10	boil	boil	NN
12350	1313	11	.	.	.
12350	1314	1	Serve	serve	VB
12350	1314	2	with	with	IN
12350	1314	3	Spanish	spanish	JJ
12350	1314	4	rice	rice	NN
12350	1314	5	.	.	.
12350	1315	1	STEWED	STEWED	NNP
12350	1315	2	MILT	MILT	NNP
12350	1315	3	Clean	Clean	NNP
12350	1315	4	the	the	DT
12350	1315	5	milt	milt	NN
12350	1315	6	thoroughly	thoroughly	RB
12350	1315	7	and	and	CC
12350	1315	8	boil	boil	VB
12350	1315	9	with	with	IN
12350	1315	10	your	-PRON-	PRP$
12350	1315	11	soup	soup	NN
12350	1315	12	meat	meat	NN
12350	1315	13	.	.	.
12350	1316	1	Set	Set	VBN
12350	1316	2	to	to	TO
12350	1316	3	boil	boil	VB
12350	1316	4	with	with	IN
12350	1316	5	cold	cold	JJ
12350	1316	6	water	water	NN
12350	1316	7	and	and	CC
12350	1316	8	let	let	VB
12350	1316	9	it	-PRON-	PRP
12350	1316	10	boil	boil	VB
12350	1316	11	about	about	RB
12350	1316	12	two	two	CD
12350	1316	13	hours	hour	NNS
12350	1316	14	.	.	.
12350	1317	1	Then	then	RB
12350	1317	2	take	take	VB
12350	1317	3	it	-PRON-	PRP
12350	1317	4	out	out	RP
12350	1317	5	and	and	CC
12350	1317	6	cut	cut	VBD
12350	1317	7	into	into	IN
12350	1317	8	finger	finger	NN
12350	1317	9	lengths	length	NNS
12350	1317	10	and	and	CC
12350	1317	11	prepare	prepare	VB
12350	1317	12	the	the	DT
12350	1317	13	following	follow	VBG
12350	1317	14	sauce	sauce	NN
12350	1317	15	:	:	:
12350	1317	16	Heat	heat	NN
12350	1317	17	one	one	CD
12350	1317	18	tablespoon	tablespoon	NN
12350	1317	19	of	of	IN
12350	1317	20	drippings	dripping	NNS
12350	1317	21	in	in	IN
12350	1317	22	a	a	DT
12350	1317	23	spider	spider	NN
12350	1317	24	.	.	.
12350	1318	1	When	when	WRB
12350	1318	2	hot	hot	JJ
12350	1318	3	cut	cut	VBD
12350	1318	4	up	up	RP
12350	1318	5	a	a	DT
12350	1318	6	clove	clove	NN
12350	1318	7	of	of	IN
12350	1318	8	garlic	garlic	JJ
12350	1318	9	very	very	RB
12350	1318	10	fine	fine	RB
12350	1318	11	and	and	CC
12350	1318	12	brown	brown	VBP
12350	1318	13	slightly	slightly	RB
12350	1318	14	in	in	IN
12350	1318	15	the	the	DT
12350	1318	16	fat	fat	NN
12350	1318	17	.	.	.
12350	1319	1	Add	add	VB
12350	1319	2	a	a	DT
12350	1319	3	tablespoon	tablespoon	NN
12350	1319	4	of	of	IN
12350	1319	5	flour	flour	NN
12350	1319	6	,	,	,
12350	1319	7	stirring	stir	VBG
12350	1319	8	briskly	briskly	RB
12350	1319	9	,	,	,
12350	1319	10	pepper	pepper	NN
12350	1319	11	and	and	CC
12350	1319	12	salt	salt	NN
12350	1319	13	to	to	TO
12350	1319	14	taste	taste	NN
12350	1319	15	and	and	CC
12350	1319	16	thin	thin	RB
12350	1319	17	with	with	IN
12350	1319	18	soup	soup	NN
12350	1319	19	stock	stock	NN
12350	1319	20	,	,	,
12350	1319	21	then	then	RB
12350	1319	22	the	the	DT
12350	1319	23	pieces	piece	NNS
12350	1319	24	of	of	IN
12350	1319	25	milt	milt	NN
12350	1319	26	and	and	CC
12350	1319	27	let	let	VB
12350	1319	28	it	-PRON-	PRP
12350	1319	29	simmer	simmer	VB
12350	1319	30	slowly	slowly	RB
12350	1319	31	.	.	.
12350	1320	1	If	if	IN
12350	1320	2	the	the	DT
12350	1320	3	sauce	sauce	NN
12350	1320	4	is	be	VBZ
12350	1320	5	too	too	RB
12350	1320	6	thick	thick	JJ
12350	1320	7	add	add	NN
12350	1320	8	more	more	JJR
12350	1320	9	water	water	NN
12350	1320	10	or	or	CC
12350	1320	11	soup	soup	NN
12350	1320	12	stock	stock	NN
12350	1320	13	.	.	.
12350	1321	1	Some	some	DT
12350	1321	2	add	add	VBP
12350	1321	3	a	a	DT
12350	1321	4	few	few	JJ
12350	1321	5	caraway	caraway	JJ
12350	1321	6	seeds	seed	NNS
12350	1321	7	instead	instead	RB
12350	1321	8	of	of	IN
12350	1321	9	the	the	DT
12350	1321	10	garlic	garlic	NN
12350	1321	11	,	,	,
12350	1321	12	which	which	WDT
12350	1321	13	is	be	VBZ
12350	1321	14	a	a	DT
12350	1321	15	matter	matter	NN
12350	1321	16	of	of	IN
12350	1321	17	taste	taste	NN
12350	1321	18	.	.	.
12350	1322	1	GEFILLTE	GEFILLTE	NNP
12350	1322	2	MILZ	MILZ	NNP
12350	1322	3	(	(	-LRB-
12350	1322	4	MILT	MILT	NNP
12350	1322	5	)	)	-RRB-
12350	1322	6	Clean	clean	VBP
12350	1322	7	the	the	DT
12350	1322	8	milt	milt	NN
12350	1322	9	by	by	IN
12350	1322	10	taking	take	VBG
12350	1322	11	off	off	RP
12350	1322	12	the	the	DT
12350	1322	13	thin	thin	JJ
12350	1322	14	outer	outer	JJ
12350	1322	15	skin	skin	NN
12350	1322	16	and	and	CC
12350	1322	17	every	every	DT
12350	1322	18	particle	particle	NN
12350	1322	19	of	of	IN
12350	1322	20	fat	fat	NN
12350	1322	21	that	that	WDT
12350	1322	22	adheres	adhere	VBZ
12350	1322	23	to	to	IN
12350	1322	24	it	-PRON-	PRP
12350	1322	25	.	.	.
12350	1323	1	Lay	lay	VB
12350	1323	2	it	-PRON-	PRP
12350	1323	3	on	on	IN
12350	1323	4	a	a	DT
12350	1323	5	clean	clean	JJ
12350	1323	6	board	board	NN
12350	1323	7	,	,	,
12350	1323	8	make	make	VB
12350	1323	9	an	an	DT
12350	1323	10	incision	incision	NN
12350	1323	11	with	with	IN
12350	1323	12	a	a	DT
12350	1323	13	knife	knife	NN
12350	1323	14	through	through	IN
12350	1323	15	the	the	DT
12350	1323	16	centre	centre	NN
12350	1323	17	of	of	IN
12350	1323	18	the	the	DT
12350	1323	19	milt	milt	NN
12350	1323	20	,	,	,
12350	1323	21	taking	take	VBG
12350	1323	22	care	care	NN
12350	1323	23	not	not	RB
12350	1323	24	to	to	TO
12350	1323	25	cut	cut	VB
12350	1323	26	through	through	IN
12350	1323	27	the	the	DT
12350	1323	28	lower	low	JJR
12350	1323	29	skin	skin	NN
12350	1323	30	,	,	,
12350	1323	31	and	and	CC
12350	1323	32	scrape	scrape	VB
12350	1323	33	with	with	IN
12350	1323	34	the	the	DT
12350	1323	35	edge	edge	NN
12350	1323	36	of	of	IN
12350	1323	37	a	a	DT
12350	1323	38	spoon	spoon	NN
12350	1323	39	,	,	,
12350	1323	40	taking	take	VBG
12350	1323	41	out	out	RP
12350	1323	42	all	all	PDT
12350	1323	43	the	the	DT
12350	1323	44	flesh	flesh	NN
12350	1323	45	you	-PRON-	PRP
12350	1323	46	can	can	MD
12350	1323	47	without	without	IN
12350	1323	48	tearing	tear	VBG
12350	1323	49	the	the	DT
12350	1323	50	milt	milt	NN
12350	1323	51	and	and	CC
12350	1323	52	put	put	VBD
12350	1323	53	it	-PRON-	PRP
12350	1323	54	into	into	IN
12350	1323	55	a	a	DT
12350	1323	56	bowl	bowl	NN
12350	1323	57	until	until	IN
12350	1323	58	wanted	want	VBN
12350	1323	59	.	.	.
12350	1324	1	In	in	IN
12350	1324	2	the	the	DT
12350	1324	3	meantime	meantime	NN
12350	1324	4	dry	dry	VB
12350	1324	5	the	the	DT
12350	1324	6	bread	bread	NN
12350	1324	7	,	,	,
12350	1324	8	which	which	WDT
12350	1324	9	you	-PRON-	PRP
12350	1324	10	have	have	VBP
12350	1324	11	previously	previously	RB
12350	1324	12	soaked	soak	VBN
12350	1324	13	in	in	IN
12350	1324	14	water	water	NN
12350	1324	15	,	,	,
12350	1324	16	in	in	IN
12350	1324	17	a	a	DT
12350	1324	18	spider	spider	NN
12350	1324	19	in	in	IN
12350	1324	20	which	which	WDT
12350	1324	21	you	-PRON-	PRP
12350	1324	22	have	have	VBP
12350	1324	23	heated	heat	VBN
12350	1324	24	some	some	DT
12350	1324	25	suet	suet	NN
12350	1324	26	or	or	CC
12350	1324	27	goose	goose	VB
12350	1324	28	oil	oil	NN
12350	1324	29	,	,	,
12350	1324	30	and	and	CC
12350	1324	31	cut	cut	VB
12350	1324	32	up	up	RP
12350	1324	33	part	part	NN
12350	1324	34	of	of	IN
12350	1324	35	an	an	DT
12350	1324	36	onion	onion	NN
12350	1324	37	in	in	IN
12350	1324	38	it	-PRON-	PRP
12350	1324	39	very	very	RB
12350	1324	40	fine	fine	JJ
12350	1324	41	.	.	.
12350	1325	1	When	when	WRB
12350	1325	2	the	the	DT
12350	1325	3	bread	bread	NN
12350	1325	4	is	be	VBZ
12350	1325	5	thoroughly	thoroughly	RB
12350	1325	6	dried	dry	VBN
12350	1325	7	,	,	,
12350	1325	8	add	add	VB
12350	1325	9	it	-PRON-	PRP
12350	1325	10	to	to	IN
12350	1325	11	the	the	DT
12350	1325	12	flesh	flesh	NN
12350	1325	13	scraped	scrape	VBN
12350	1325	14	from	from	IN
12350	1325	15	the	the	DT
12350	1325	16	milt	milt	NN
12350	1325	17	.	.	.
12350	1326	1	Also	also	RB
12350	1326	2	two	two	CD
12350	1326	3	eggs	egg	NNS
12350	1326	4	,	,	,
12350	1326	5	one	one	CD
12350	1326	6	-	-	HYPH
12350	1326	7	half	half	NN
12350	1326	8	teaspoon	teaspoon	NN
12350	1326	9	of	of	IN
12350	1326	10	salt	salt	NN
12350	1326	11	,	,	,
12350	1326	12	pepper	pepper	NN
12350	1326	13	,	,	,
12350	1326	14	nutmeg	nutmeg	NN
12350	1326	15	and	and	CC
12350	1326	16	a	a	DT
12350	1326	17	very	very	RB
12350	1326	18	little	little	JJ
12350	1326	19	thyme	thyme	NNS
12350	1326	20	(	(	-LRB-
12350	1326	21	leave	leave	VB
12350	1326	22	out	out	RP
12350	1326	23	the	the	DT
12350	1326	24	latter	latter	JJ
12350	1326	25	if	if	IN
12350	1326	26	you	-PRON-	PRP
12350	1326	27	object	object	VBP
12350	1326	28	to	to	IN
12350	1326	29	the	the	DT
12350	1326	30	flavor	flavor	NN
12350	1326	31	)	)	-RRB-
12350	1326	32	,	,	,
12350	1326	33	and	and	CC
12350	1326	34	add	add	VB
12350	1326	35	a	a	DT
12350	1326	36	speck	speck	NN
12350	1326	37	of	of	IN
12350	1326	38	ground	ground	NN
12350	1326	39	ginger	ginger	NN
12350	1326	40	instead	instead	RB
12350	1326	41	.	.	.
12350	1327	1	Now	now	RB
12350	1327	2	work	work	VB
12350	1327	3	all	all	RB
12350	1327	4	thoroughly	thoroughly	RB
12350	1327	5	with	with	IN
12350	1327	6	your	-PRON-	PRP$
12350	1327	7	hands	hand	NNS
12350	1327	8	and	and	CC
12350	1327	9	fill	fill	VB
12350	1327	10	in	in	RP
12350	1327	11	the	the	DT
12350	1327	12	milt	milt	NN
12350	1327	13	.	.	.
12350	1328	1	The	the	DT
12350	1328	2	way	way	NN
12350	1328	3	to	to	TO
12350	1328	4	do	do	VB
12350	1328	5	this	this	DT
12350	1328	6	is	be	VBZ
12350	1328	7	to	to	TO
12350	1328	8	fill	fill	VB
12350	1328	9	it	-PRON-	PRP
12350	1328	10	lengthwise	lengthwise	RB
12350	1328	11	all	all	RB
12350	1328	12	through	through	IN
12350	1328	13	the	the	DT
12350	1328	14	centre	centre	NN
12350	1328	15	and	and	CC
12350	1328	16	sew	sew	VB
12350	1328	17	it	-PRON-	PRP
12350	1328	18	up	up	RP
12350	1328	19	;	;	:
12350	1328	20	when	when	WRB
12350	1328	21	done	do	VBN
12350	1328	22	prick	prick	VB
12350	1328	23	it	-PRON-	PRP
12350	1328	24	with	with	IN
12350	1328	25	a	a	DT
12350	1328	26	fork	fork	NN
12350	1328	27	in	in	IN
12350	1328	28	several	several	JJ
12350	1328	29	places	place	NNS
12350	1328	30	to	to	TO
12350	1328	31	prevent	prevent	VB
12350	1328	32	its	-PRON-	PRP$
12350	1328	33	bursting	bursting	NN
12350	1328	34	while	while	IN
12350	1328	35	boiling	boil	VBG
12350	1328	36	.	.	.
12350	1329	1	You	-PRON-	PRP
12350	1329	2	can	can	MD
12350	1329	3	parboil	parboil	VB
12350	1329	4	it	-PRON-	PRP
12350	1329	5	after	after	IN
12350	1329	6	it	-PRON-	PRP
12350	1329	7	is	be	VBZ
12350	1329	8	filled	fill	VBN
12350	1329	9	in	in	IN
12350	1329	10	the	the	DT
12350	1329	11	soup	soup	NN
12350	1329	12	you	-PRON-	PRP
12350	1329	13	are	be	VBP
12350	1329	14	to	to	TO
12350	1329	15	have	have	VB
12350	1329	16	for	for	IN
12350	1329	17	dinner	dinner	NN
12350	1329	18	,	,	,
12350	1329	19	then	then	RB
12350	1329	20	take	take	VB
12350	1329	21	it	-PRON-	PRP
12350	1329	22	up	up	RP
12350	1329	23	carefully	carefully	RB
12350	1329	24	and	and	CC
12350	1329	25	brown	brown	VB
12350	1329	26	slightly	slightly	RB
12350	1329	27	in	in	IN
12350	1329	28	a	a	DT
12350	1329	29	spider	spider	NN
12350	1329	30	of	of	IN
12350	1329	31	heated	heated	JJ
12350	1329	32	fat	fat	NN
12350	1329	33	;	;	:
12350	1329	34	or	or	CC
12350	1329	35	form	form	VB
12350	1329	36	the	the	DT
12350	1329	37	mixture	mixture	NN
12350	1329	38	into	into	IN
12350	1329	39	a	a	DT
12350	1329	40	huge	huge	JJ
12350	1329	41	ball	ball	NN
12350	1329	42	and	and	CC
12350	1329	43	bake	bake	VB
12350	1329	44	it	-PRON-	PRP
12350	1329	45	in	in	IN
12350	1329	46	the	the	DT
12350	1329	47	oven	oven	NN
12350	1329	48	with	with	IN
12350	1329	49	flakes	flake	NNS
12350	1329	50	of	of	IN
12350	1329	51	fat	fat	NN
12350	1329	52	put	put	NN
12350	1329	53	here	here	RB
12350	1329	54	and	and	CC
12350	1329	55	there	there	RB
12350	1329	56	,	,	,
12350	1329	57	basting	baste	VBG
12350	1329	58	often	often	RB
12350	1329	59	.	.	.
12350	1330	1	Bake	bake	VB
12350	1330	2	until	until	IN
12350	1330	3	a	a	DT
12350	1330	4	hard	hard	JJ
12350	1330	5	crust	crust	NN
12350	1330	6	is	be	VBZ
12350	1330	7	formed	form	VBN
12350	1330	8	over	over	IN
12350	1330	9	it	-PRON-	PRP
12350	1330	10	.	.	.
12350	1331	1	CALF	CALF	NNP
12350	1331	2	'S	's	POS
12350	1331	3	LIVER	LIVER	NNP
12350	1331	4	SMOTHERED	SMOTHERED	NNP
12350	1331	5	IN	in	IN
12350	1331	6	ONIONS	ONIONS	NNP
12350	1331	7	Heat	Heat	NNP
12350	1331	8	some	some	DT
12350	1331	9	goose	goose	VBP
12350	1331	10	fat	fat	NN
12350	1331	11	in	in	IN
12350	1331	12	a	a	DT
12350	1331	13	stew	stew	NN
12350	1331	14	-	-	HYPH
12350	1331	15	pan	pan	NN
12350	1331	16	with	with	IN
12350	1331	17	a	a	DT
12350	1331	18	close	close	RB
12350	1331	19	-	-	HYPH
12350	1331	20	fitting	fitting	JJ
12350	1331	21	lid	lid	NN
12350	1331	22	.	.	.
12350	1332	1	Cut	cut	VB
12350	1332	2	up	up	RP
12350	1332	3	an	an	DT
12350	1332	4	onion	onion	NN
12350	1332	5	in	in	IN
12350	1332	6	it	-PRON-	PRP
12350	1332	7	and	and	CC
12350	1332	8	when	when	WRB
12350	1332	9	the	the	DT
12350	1332	10	onion	onion	NN
12350	1332	11	is	be	VBZ
12350	1332	12	of	of	IN
12350	1332	13	a	a	DT
12350	1332	14	light	light	JJ
12350	1332	15	yellow	yellow	JJ
12350	1332	16	color	color	NN
12350	1332	17	,	,	,
12350	1332	18	place	place	NN
12350	1332	19	in	in	IN
12350	1332	20	the	the	DT
12350	1332	21	liver	liver	NN
12350	1332	22	which	which	WDT
12350	1332	23	you	-PRON-	PRP
12350	1332	24	have	have	VBP
12350	1332	25	previously	previously	RB
12350	1332	26	sprinkled	sprinkle	VBN
12350	1332	27	with	with	IN
12350	1332	28	fine	fine	JJ
12350	1332	29	salt	salt	NN
12350	1332	30	and	and	CC
12350	1332	31	dredged	dredge	VBN
12350	1332	32	with	with	IN
12350	1332	33	flour	flour	NN
12350	1332	34	.	.	.
12350	1333	1	Add	add	VB
12350	1333	2	a	a	DT
12350	1333	3	bay	bay	NN
12350	1333	4	leaf	leaf	NN
12350	1333	5	,	,	,
12350	1333	6	five	five	CD
12350	1333	7	cloves	clove	NNS
12350	1333	8	and	and	CC
12350	1333	9	two	two	CD
12350	1333	10	peppercorns	peppercorn	NNS
12350	1333	11	.	.	.
12350	1334	1	Cover	cover	VB
12350	1334	2	up	up	RP
12350	1334	3	tight	tight	RB
12350	1334	4	and	and	CC
12350	1334	5	stew	stew	VB
12350	1334	6	the	the	DT
12350	1334	7	liver	liver	NN
12350	1334	8	,	,	,
12350	1334	9	turning	turn	VBG
12350	1334	10	it	-PRON-	PRP
12350	1334	11	occasionally	occasionally	RB
12350	1334	12	and	and	CC
12350	1334	13	when	when	WRB
12350	1334	14	required	require	VBN
12350	1334	15	adding	add	VBG
12350	1334	16	a	a	DT
12350	1334	17	little	little	JJ
12350	1334	18	hot	hot	JJ
12350	1334	19	water	water	NN
12350	1334	20	.	.	.
12350	1335	1	CHICKEN	CHICKEN	NNS
12350	1335	2	LIVERS	liver	NNS
12350	1335	3	Slice	slice	NN
12350	1335	4	three	three	CD
12350	1335	5	or	or	CC
12350	1335	6	four	four	CD
12350	1335	7	livers	liver	NNS
12350	1335	8	from	from	IN
12350	1335	9	chicken	chicken	NN
12350	1335	10	or	or	CC
12350	1335	11	other	other	JJ
12350	1335	12	fowl	fowl	NN
12350	1335	13	and	and	CC
12350	1335	14	dredge	dredge	NN
12350	1335	15	well	well	RB
12350	1335	16	with	with	IN
12350	1335	17	flour	flour	NN
12350	1335	18	.	.	.
12350	1336	1	Fry	Fry	NNP
12350	1336	2	one	one	CD
12350	1336	3	minced	mince	VBD
12350	1336	4	onion	onion	NN
12350	1336	5	in	in	IN
12350	1336	6	one	one	CD
12350	1336	7	tablespoon	tablespoon	NN
12350	1336	8	of	of	IN
12350	1336	9	fat	fat	NN
12350	1336	10	until	until	IN
12350	1336	11	light	light	NN
12350	1336	12	brown	brown	NNP
12350	1336	13	.	.	.
12350	1337	1	Put	put	VB
12350	1337	2	in	in	IN
12350	1337	3	the	the	DT
12350	1337	4	liver	liver	NN
12350	1337	5	and	and	CC
12350	1337	6	shake	shake	VB
12350	1337	7	the	the	DT
12350	1337	8	pan	pan	NN
12350	1337	9	over	over	IN
12350	1337	10	the	the	DT
12350	1337	11	fire	fire	NN
12350	1337	12	to	to	TO
12350	1337	13	sear	sear	VB
12350	1337	14	all	all	DT
12350	1337	15	sides	side	NNS
12350	1337	16	.	.	.
12350	1338	1	Add	add	VB
12350	1338	2	one	one	CD
12350	1338	3	-	-	HYPH
12350	1338	4	half	half	NN
12350	1338	5	teaspoon	teaspoon	NN
12350	1338	6	of	of	IN
12350	1338	7	salt	salt	NN
12350	1338	8	,	,	,
12350	1338	9	one	one	CD
12350	1338	10	-	-	HYPH
12350	1338	11	eighth	eighth	JJ
12350	1338	12	teaspoon	teaspoon	NN
12350	1338	13	of	of	IN
12350	1338	14	paprika	paprika	NNP
12350	1338	15	and	and	CC
12350	1338	16	one	one	CD
12350	1338	17	-	-	HYPH
12350	1338	18	half	half	NN
12350	1338	19	cup	cup	NN
12350	1338	20	of	of	IN
12350	1338	21	strong	strong	JJ
12350	1338	22	soup	soup	NN
12350	1338	23	stock	stock	NN
12350	1338	24	.	.	.
12350	1339	1	Allow	allow	VB
12350	1339	2	it	-PRON-	PRP
12350	1339	3	to	to	TO
12350	1339	4	boil	boil	VB
12350	1339	5	up	up	RP
12350	1339	6	once	once	RB
12350	1339	7	.	.	.
12350	1340	1	Add	add	VB
12350	1340	2	one	one	CD
12350	1340	3	tablespoon	tablespoon	NN
12350	1340	4	claret	claret	NN
12350	1340	5	or	or	CC
12350	1340	6	sherry	sherry	VB
12350	1340	7	and	and	CC
12350	1340	8	serve	serve	VB
12350	1340	9	immediately	immediately	RB
12350	1340	10	on	on	IN
12350	1340	11	toast	toast	NN
12350	1340	12	.	.	.
12350	1341	1	KISCHKES	KISCHKES	NNP
12350	1341	2	--	--	:
12350	1341	3	RUSSIAN	russian	JJ
12350	1341	4	STYLE	STYLE	NNP
12350	1341	5	Buy	Buy	NNP
12350	1341	6	beef	beef	NN
12350	1341	7	casings	casing	NNS
12350	1341	8	of	of	IN
12350	1341	9	butcher	butcher	NN
12350	1341	10	.	.	.
12350	1342	1	Make	make	VB
12350	1342	2	a	a	DT
12350	1342	3	filling	filling	NN
12350	1342	4	of	of	IN
12350	1342	5	fat	fat	NN
12350	1342	6	,	,	,
12350	1342	7	flour	flour	NN
12350	1342	8	(	(	-LRB-
12350	1342	9	using	use	VBG
12350	1342	10	one	one	CD
12350	1342	11	-	-	HYPH
12350	1342	12	third	third	NN
12350	1342	13	cup	cup	NN
12350	1342	14	fat	fat	NN
12350	1342	15	to	to	IN
12350	1342	16	one	one	CD
12350	1342	17	cup	cup	NN
12350	1342	18	flour	flour	NN
12350	1342	19	)	)	-RRB-
12350	1342	20	and	and	CC
12350	1342	21	chopped	chop	VBD
12350	1342	22	onions	onion	NNS
12350	1342	23	.	.	.
12350	1343	1	Season	season	NN
12350	1343	2	well	well	RB
12350	1343	3	with	with	IN
12350	1343	4	salt	salt	NN
12350	1343	5	and	and	CC
12350	1343	6	pepper	pepper	NN
12350	1343	7	,	,	,
12350	1343	8	cut	cut	VBD
12350	1343	9	them	-PRON-	PRP
12350	1343	10	in	in	IN
12350	1343	11	short	short	JJ
12350	1343	12	lengths	length	NNS
12350	1343	13	,	,	,
12350	1343	14	fasten	fasten	RB
12350	1343	15	one	one	CD
12350	1343	16	end	end	NN
12350	1343	17	,	,	,
12350	1343	18	stuff	stuff	NN
12350	1343	19	and	and	CC
12350	1343	20	then	then	RB
12350	1343	21	fasten	fasten	VB
12350	1343	22	the	the	DT
12350	1343	23	open	open	JJ
12350	1343	24	end	end	NN
12350	1343	25	.	.	.
12350	1344	1	If	if	IN
12350	1344	2	they	-PRON-	PRP
12350	1344	3	are	be	VBP
12350	1344	4	not	not	RB
12350	1344	5	already	already	RB
12350	1344	6	cleaned	clean	VBN
12350	1344	7	the	the	DT
12350	1344	8	surface	surface	NN
12350	1344	9	exposed	expose	VBN
12350	1344	10	after	after	IN
12350	1344	11	filling	fill	VBG
12350	1344	12	the	the	DT
12350	1344	13	casing	casing	NN
12350	1344	14	is	be	VBZ
12350	1344	15	scraped	scrape	VBN
12350	1344	16	until	until	IN
12350	1344	17	cleaned	clean	VBN
12350	1344	18	after	after	IN
12350	1344	19	having	have	VBG
12350	1344	20	been	be	VBN
12350	1344	21	plunged	plunge	VBN
12350	1344	22	into	into	IN
12350	1344	23	boiling	boiling	NN
12350	1344	24	water	water	NN
12350	1344	25	.	.	.
12350	1345	1	Slice	slice	VB
12350	1345	2	two	two	CD
12350	1345	3	large	large	JJ
12350	1345	4	onions	onion	NNS
12350	1345	5	in	in	IN
12350	1345	6	a	a	DT
12350	1345	7	roasting	roasting	NN
12350	1345	8	-	-	HYPH
12350	1345	9	pan	pan	NN
12350	1345	10	,	,	,
12350	1345	11	and	and	CC
12350	1345	12	roast	roast	VB
12350	1345	13	the	the	DT
12350	1345	14	kischkes	kischke	NNS
12350	1345	15	slowly	slowly	RB
12350	1345	16	until	until	IN
12350	1345	17	well	well	RB
12350	1345	18	done	do	VBN
12350	1345	19	and	and	CC
12350	1345	20	well	well	RB
12350	1345	21	browned	brown	VBN
12350	1345	22	.	.	.
12350	1346	1	Baste	Baste	NNP
12350	1346	2	frequently	frequently	RB
12350	1346	3	with	with	IN
12350	1346	4	liquid	liquid	NN
12350	1346	5	in	in	IN
12350	1346	6	the	the	DT
12350	1346	7	pan	pan	NN
12350	1346	8	.	.	.
12350	1347	1	KISCHKES	KISCHKES	NNP
12350	1347	2	Prepare	prepare	VB
12350	1347	3	as	as	IN
12350	1347	4	above	above	RB
12350	1347	5	.	.	.
12350	1348	1	If	if	IN
12350	1348	2	the	the	DT
12350	1348	3	large	large	JJ
12350	1348	4	casings	casing	NNS
12350	1348	5	are	be	VBP
12350	1348	6	used	use	VBN
12350	1348	7	they	-PRON-	PRP
12350	1348	8	need	nee	MD
12350	1348	9	not	not	RB
12350	1348	10	be	be	VB
12350	1348	11	cut	cut	VBN
12350	1348	12	in	in	IN
12350	1348	13	shorter	short	JJR
12350	1348	14	lengths	length	NNS
12350	1348	15	.	.	.
12350	1349	1	Boil	Boil	NNP
12350	1349	2	for	for	IN
12350	1349	3	three	three	CD
12350	1349	4	hours	hour	NNS
12350	1349	5	in	in	IN
12350	1349	6	plenty	plenty	NN
12350	1349	7	of	of	IN
12350	1349	8	water	water	NN
12350	1349	9	and	and	CC
12350	1349	10	when	when	WRB
12350	1349	11	done	do	VBN
12350	1349	12	,	,	,
12350	1349	13	put	put	VBN
12350	1349	14	in	in	IN
12350	1349	15	frying	frying	NN
12350	1349	16	-	-	HYPH
12350	1349	17	pan	pan	NN
12350	1349	18	with	with	IN
12350	1349	19	one	one	CD
12350	1349	20	tablespoon	tablespoon	NN
12350	1349	21	of	of	IN
12350	1349	22	fat	fat	NN
12350	1349	23	,	,	,
12350	1349	24	cover	cover	VB
12350	1349	25	and	and	CC
12350	1349	26	let	let	VB
12350	1349	27	brown	brown	NN
12350	1349	28	nicely	nicely	RB
12350	1349	29	.	.	.
12350	1350	1	Serve	serve	VB
12350	1350	2	hot	hot	JJ
12350	1350	3	.	.	.
12350	1351	1	HASHED	HASHED	NNP
12350	1351	2	CALF	CALF	NNS
12350	1351	3	'S	'S	NNP
12350	1351	4	LUNG	lung	NN
12350	1351	5	AND	and	CC
12350	1351	6	HEART	HEART	NNP
12350	1351	7	Lay	Lay	NNP
12350	1351	8	the	the	DT
12350	1351	9	lung	lung	NN
12350	1351	10	and	and	CC
12350	1351	11	heart	heart	NN
12350	1351	12	in	in	IN
12350	1351	13	water	water	NN
12350	1351	14	for	for	IN
12350	1351	15	half	half	PDT
12350	1351	16	an	an	DT
12350	1351	17	hour	hour	NN
12350	1351	18	and	and	CC
12350	1351	19	then	then	RB
12350	1351	20	put	put	VB
12350	1351	21	on	on	RP
12350	1351	22	to	to	TO
12350	1351	23	boil	boil	VB
12350	1351	24	in	in	IN
12350	1351	25	a	a	DT
12350	1351	26	soup	soup	NN
12350	1351	27	kettle	kettle	NN
12350	1351	28	with	with	IN
12350	1351	29	your	-PRON-	PRP$
12350	1351	30	soap	soap	NN
12350	1351	31	meat	meat	NN
12350	1351	32	intended	intend	VBN
12350	1351	33	for	for	IN
12350	1351	34	dinner	dinner	NN
12350	1351	35	.	.	.
12350	1352	1	When	when	WRB
12350	1352	2	soft	soft	JJ
12350	1352	3	,	,	,
12350	1352	4	remove	remove	VBP
12350	1352	5	from	from	IN
12350	1352	6	the	the	DT
12350	1352	7	soup	soup	NN
12350	1352	8	and	and	CC
12350	1352	9	chop	chop	VB
12350	1352	10	up	up	RP
12350	1352	11	quite	quite	RB
12350	1352	12	fine	fine	JJ
12350	1352	13	.	.	.
12350	1353	1	Heat	heat	VB
12350	1353	2	one	one	CD
12350	1353	3	tablespoon	tablespoon	NN
12350	1353	4	of	of	IN
12350	1353	5	goose	goose	NN
12350	1353	6	fat	fat	NN
12350	1353	7	in	in	IN
12350	1353	8	a	a	DT
12350	1353	9	spider	spider	NN
12350	1353	10	;	;	:
12350	1353	11	chop	chop	VB
12350	1353	12	up	up	RP
12350	1353	13	an	an	DT
12350	1353	14	onion	onion	NN
12350	1353	15	very	very	RB
12350	1353	16	fine	fine	RB
12350	1353	17	and	and	CC
12350	1353	18	add	add	VB
12350	1353	19	to	to	IN
12350	1353	20	the	the	DT
12350	1353	21	heated	heated	JJ
12350	1353	22	fat	fat	NN
12350	1353	23	.	.	.
12350	1354	1	When	when	WRB
12350	1354	2	yellow	yellow	JJ
12350	1354	3	,	,	,
12350	1354	4	add	add	VB
12350	1354	5	the	the	DT
12350	1354	6	hashed	hash	VBN
12350	1354	7	lung	lung	NN
12350	1354	8	and	and	CC
12350	1354	9	heart	heart	NN
12350	1354	10	,	,	,
12350	1354	11	salt	salt	NN
12350	1354	12	,	,	,
12350	1354	13	pepper	pepper	NN
12350	1354	14	,	,	,
12350	1354	15	soup	soup	NN
12350	1354	16	stock	stock	NN
12350	1354	17	and	and	CC
12350	1354	18	thicken	thicken	NN
12350	1354	19	with	with	IN
12350	1354	20	flour	flour	NN
12350	1354	21	.	.	.
12350	1355	1	You	-PRON-	PRP
12350	1355	2	may	may	MD
12350	1355	3	prepare	prepare	VB
12350	1355	4	this	this	DT
12350	1355	5	sweet	sweet	JJ
12350	1355	6	and	and	CC
12350	1355	7	sour	sour	JJ
12350	1355	8	by	by	IN
12350	1355	9	adding	add	VBG
12350	1355	10	a	a	DT
12350	1355	11	little	little	JJ
12350	1355	12	vinegar	vinegar	NN
12350	1355	13	and	and	CC
12350	1355	14	brown	brown	JJ
12350	1355	15	sugar	sugar	NN
12350	1355	16	,	,	,
12350	1355	17	one	one	CD
12350	1355	18	-	-	HYPH
12350	1355	19	half	half	NN
12350	1355	20	teaspoon	teaspoon	NN
12350	1355	21	of	of	IN
12350	1355	22	cinnamon	cinnamon	NN
12350	1355	23	and	and	CC
12350	1355	24	one	one	CD
12350	1355	25	tablespoon	tablespoon	NN
12350	1355	26	of	of	IN
12350	1355	27	molasses	molasse	NNS
12350	1355	28	;	;	,
12350	1355	29	boil	boil	NNP
12350	1355	30	slowly	slowly	RB
12350	1355	31	;	;	:
12350	1355	32	keep	keep	VB
12350	1355	33	covered	cover	VBN
12350	1355	34	until	until	IN
12350	1355	35	ready	ready	JJ
12350	1355	36	to	to	TO
12350	1355	37	serve	serve	VB
12350	1355	38	.	.	.
12350	1356	1	TRIPE	TRIPE	NNP
12350	1356	2	À	À	NNP
12350	1356	3	LA	LA	NNP
12350	1356	4	CREOLE	CREOLE	NNP
12350	1356	5	Boil	Boil	NNP
12350	1356	6	tripe	tripe	NN
12350	1356	7	with	with	IN
12350	1356	8	onion	onion	NN
12350	1356	9	,	,	,
12350	1356	10	parsley	parsley	NN
12350	1356	11	,	,	,
12350	1356	12	celery	celery	NN
12350	1356	13	,	,	,
12350	1356	14	and	and	CC
12350	1356	15	seasoning	seasoning	NN
12350	1356	16	;	;	,
12350	1356	17	cut	cut	VBN
12350	1356	18	in	in	IN
12350	1356	19	small	small	JJ
12350	1356	20	pieces	piece	NNS
12350	1356	21	,	,	,
12350	1356	22	then	then	RB
12350	1356	23	boil	boil	VB
12350	1356	24	up	up	RP
12350	1356	25	in	in	IN
12350	1356	26	the	the	DT
12350	1356	27	following	follow	VBG
12350	1356	28	sauce	sauce	NN
12350	1356	29	:	:	:
12350	1356	30	Take	take	VB
12350	1356	31	one	one	CD
12350	1356	32	tablespoon	tablespoon	NN
12350	1356	33	of	of	IN
12350	1356	34	fat	fat	NN
12350	1356	35	,	,	,
12350	1356	36	brown	brown	VBP
12350	1356	37	it	-PRON-	PRP
12350	1356	38	with	with	IN
12350	1356	39	two	two	CD
12350	1356	40	tablespoons	tablespoon	NNS
12350	1356	41	of	of	IN
12350	1356	42	flour	flour	NN
12350	1356	43	;	;	:
12350	1356	44	then	then	RB
12350	1356	45	add	add	VB
12350	1356	46	one	one	PRP
12350	1356	47	can	can	NN
12350	1356	48	of	of	IN
12350	1356	49	boiled	boil	VBN
12350	1356	50	and	and	CC
12350	1356	51	strained	strained	JJ
12350	1356	52	tomatoes	tomato	NNS
12350	1356	53	,	,	,
12350	1356	54	one	one	PRP
12350	1356	55	can	can	NN
12350	1356	56	of	of	IN
12350	1356	57	mushrooms	mushroom	NNS
12350	1356	58	,	,	,
12350	1356	59	salt	salt	NN
12350	1356	60	and	and	CC
12350	1356	61	pepper	pepper	NN
12350	1356	62	to	to	IN
12350	1356	63	taste	taste	NN
12350	1356	64	.	.	.
12350	1357	1	Serve	serve	VB
12350	1357	2	in	in	IN
12350	1357	3	ramekins	ramekin	NNS
12350	1357	4	.	.	.
12350	1358	1	TRIPE	TRIPE	NNP
12350	1358	2	,	,	,
12350	1358	3	FAMILY	FAMILY	NNP
12350	1358	4	STYLE	STYLE	NNP
12350	1358	5	Scald	Scald	NNP
12350	1358	6	and	and	CC
12350	1358	7	scrape	scrape	VB
12350	1358	8	two	two	CD
12350	1358	9	pounds	pound	NNS
12350	1358	10	tripe	tripe	NN
12350	1358	11	and	and	CC
12350	1358	12	cut	cut	VBN
12350	1358	13	into	into	IN
12350	1358	14	inch	inch	NN
12350	1358	15	squares	square	NNS
12350	1358	16	.	.	.
12350	1359	1	Take	take	VB
12350	1359	2	big	big	JJ
12350	1359	3	kitchen	kitchen	NN
12350	1359	4	spoon	spoon	NN
12350	1359	5	of	of	IN
12350	1359	6	drippings	dripping	NNS
12350	1359	7	and	and	CC
12350	1359	8	put	put	VBD
12350	1359	9	in	in	RP
12350	1359	10	four	four	CD
12350	1359	11	large	large	JJ
12350	1359	12	onions	onion	NNS
12350	1359	13	quartered	quarter	VBN
12350	1359	14	and	and	CC
12350	1359	15	three	three	CD
12350	1359	16	small	small	JJ
12350	1359	17	cloves	clove	NNS
12350	1359	18	of	of	IN
12350	1359	19	garlic	garlic	NN
12350	1359	20	cut	cut	VBD
12350	1359	21	up	up	RP
12350	1359	22	very	very	RB
12350	1359	23	fine	fine	JJ
12350	1359	24	.	.	.
12350	1360	1	Let	let	VB
12350	1360	2	steam	steam	NN
12350	1360	3	,	,	,
12350	1360	4	but	but	CC
12350	1360	5	not	not	RB
12350	1360	6	brown	brown	JJ
12350	1360	7	.	.	.
12350	1361	1	When	when	WRB
12350	1361	2	onions	onion	NNS
12350	1361	3	begin	begin	VBP
12350	1361	4	to	to	TO
12350	1361	5	cook	cook	VB
12350	1361	6	,	,	,
12350	1361	7	put	put	VBN
12350	1361	8	in	in	IN
12350	1361	9	tripe	tripe	NN
12350	1361	10	and	and	CC
12350	1361	11	steam	steam	NN
12350	1361	12	half	half	PDT
12350	1361	13	an	an	DT
12350	1361	14	hour	hour	NN
12350	1361	15	.	.	.
12350	1362	1	Then	then	RB
12350	1362	2	cover	cover	VB
12350	1362	3	tripe	tripe	NN
12350	1362	4	with	with	IN
12350	1362	5	water	water	NN
12350	1362	6	and	and	CC
12350	1362	7	let	let	VB
12350	1362	8	cook	cook	NN
12350	1362	9	slowly	slowly	RB
12350	1362	10	three	three	CD
12350	1362	11	hours	hour	NNS
12350	1362	12	.	.	.
12350	1363	1	Boil	Boil	NNP
12350	1363	2	a	a	DT
12350	1363	3	few	few	JJ
12350	1363	4	potatoes	potato	NNS
12350	1363	5	and	and	CC
12350	1363	6	cut	cut	VBN
12350	1363	7	in	in	IN
12350	1363	8	dice	dice	NN
12350	1363	9	shapes	shape	NNS
12350	1363	10	and	and	CC
12350	1363	11	add	add	VB
12350	1363	12	to	to	IN
12350	1363	13	it	-PRON-	PRP
12350	1363	14	.	.	.
12350	1364	1	Half	half	PDT
12350	1364	2	an	an	DT
12350	1364	3	hour	hour	NN
12350	1364	4	before	before	IN
12350	1364	5	serving	serve	VBG
12350	1364	6	,	,	,
12350	1364	7	add	add	VB
12350	1364	8	the	the	DT
12350	1364	9	following	following	NN
12350	1364	10	,	,	,
12350	1364	11	after	after	IN
12350	1364	12	taking	take	VBG
12350	1364	13	off	off	RP
12350	1364	14	as	as	RB
12350	1364	15	much	much	JJ
12350	1364	16	fat	fat	NN
12350	1364	17	from	from	IN
12350	1364	18	the	the	DT
12350	1364	19	tripe	tripe	NN
12350	1364	20	as	as	IN
12350	1364	21	possible	possible	JJ
12350	1364	22	:	:	:
12350	1364	23	Three	three	CD
12350	1364	24	tablespoons	tablespoon	NNS
12350	1364	25	of	of	IN
12350	1364	26	flour	flour	NN
12350	1364	27	thinned	thin	VBN
12350	1364	28	with	with	IN
12350	1364	29	little	little	JJ
12350	1364	30	water	water	NN
12350	1364	31	;	;	:
12350	1364	32	add	add	VB
12350	1364	33	catsup	catsup	NN
12350	1364	34	,	,	,
12350	1364	35	paprika	paprika	NNP
12350	1364	36	,	,	,
12350	1364	37	ginger	ginger	NN
12350	1364	38	,	,	,
12350	1364	39	and	and	CC
12350	1364	40	one	one	CD
12350	1364	41	teaspoon	teaspoon	NN
12350	1364	42	of	of	IN
12350	1364	43	salt	salt	NN
12350	1364	44	.	.	.
12350	1365	1	It	-PRON-	PRP
12350	1365	2	should	should	MD
12350	1365	3	all	all	DT
12350	1365	4	be	be	VB
12350	1365	5	quite	quite	RB
12350	1365	6	thick	thick	JJ
12350	1365	7	,	,	,
12350	1365	8	like	like	IN
12350	1365	9	paste	paste	NN
12350	1365	10	,	,	,
12350	1365	11	when	when	WRB
12350	1365	12	cooked	cook	VBN
12350	1365	13	.	.	.
12350	1366	1	BOILED	BOILED	NNP
12350	1366	2	TONGUE	TONGUE	NNP
12350	1366	3	,	,	,
12350	1366	4	(	(	-LRB-
12350	1366	5	SWEET	SWEET	NNP
12350	1366	6	AND	and	CC
12350	1366	7	SOUR	sour	NN
12350	1366	8	)	)	-RRB-
12350	1366	9	Lay	Lay	NNP
12350	1366	10	the	the	DT
12350	1366	11	fresh	fresh	JJ
12350	1366	12	tongue	tongue	NN
12350	1366	13	in	in	IN
12350	1366	14	cold	cold	JJ
12350	1366	15	water	water	NN
12350	1366	16	for	for	IN
12350	1366	17	a	a	DT
12350	1366	18	couple	couple	NN
12350	1366	19	of	of	IN
12350	1366	20	hours	hour	NNS
12350	1366	21	and	and	CC
12350	1366	22	then	then	RB
12350	1366	23	put	put	VB
12350	1366	24	it	-PRON-	PRP
12350	1366	25	on	on	RP
12350	1366	26	to	to	TO
12350	1366	27	boil	boil	VB
12350	1366	28	in	in	IN
12350	1366	29	enough	enough	JJ
12350	1366	30	water	water	NN
12350	1366	31	to	to	TO
12350	1366	32	barely	barely	RB
12350	1366	33	cover	cover	VB
12350	1366	34	it	-PRON-	PRP
12350	1366	35	,	,	,
12350	1366	36	adding	add	VBG
12350	1366	37	salt	salt	NN
12350	1366	38	.	.	.
12350	1367	1	Boil	Boil	NNP
12350	1367	2	until	until	IN
12350	1367	3	tender	tender	NN
12350	1367	4	.	.	.
12350	1368	1	To	to	TO
12350	1368	2	ascertain	ascertain	VB
12350	1368	3	when	when	WRB
12350	1368	4	tender	tender	NNP
12350	1368	5	run	run	VBP
12350	1368	6	a	a	DT
12350	1368	7	fork	fork	NN
12350	1368	8	through	through	IN
12350	1368	9	the	the	DT
12350	1368	10	thickest	thick	JJS
12350	1368	11	part	part	NN
12350	1368	12	.	.	.
12350	1369	1	A	a	DT
12350	1369	2	good	good	JJ
12350	1369	3	rule	rule	NN
12350	1369	4	is	be	VBZ
12350	1369	5	to	to	TO
12350	1369	6	boil	boil	VB
12350	1369	7	it	-PRON-	PRP
12350	1369	8	,	,	,
12350	1369	9	closely	closely	RB
12350	1369	10	covered	cover	VBN
12350	1369	11	,	,	,
12350	1369	12	from	from	IN
12350	1369	13	three	three	CD
12350	1369	14	to	to	TO
12350	1369	15	four	four	CD
12350	1369	16	hours	hour	NNS
12350	1369	17	steadily	steadily	RB
12350	1369	18	.	.	.
12350	1370	1	Pare	pare	VB
12350	1370	2	off	off	IN
12350	1370	3	the	the	DT
12350	1370	4	thick	thick	JJ
12350	1370	5	skin	skin	NN
12350	1370	6	which	which	WDT
12350	1370	7	covers	cover	VBZ
12350	1370	8	the	the	DT
12350	1370	9	tongue	tongue	NN
12350	1370	10	,	,	,
12350	1370	11	cut	cut	VBN
12350	1370	12	into	into	IN
12350	1370	13	even	even	JJ
12350	1370	14	slices	slice	NNS
12350	1370	15	,	,	,
12350	1370	16	sprinkle	sprinkle	VB
12350	1370	17	a	a	DT
12350	1370	18	little	little	JJ
12350	1370	19	fine	fine	JJ
12350	1370	20	salt	salt	NN
12350	1370	21	over	over	IN
12350	1370	22	each	each	DT
12350	1370	23	piece	piece	NN
12350	1370	24	and	and	CC
12350	1370	25	then	then	RB
12350	1370	26	prepare	prepare	VB
12350	1370	27	the	the	DT
12350	1370	28	following	follow	VBG
12350	1370	29	sauce	sauce	NN
12350	1370	30	:	:	:
12350	1370	31	Put	put	VB
12350	1370	32	one	one	CD
12350	1370	33	tablespoon	tablespoon	NN
12350	1370	34	of	of	IN
12350	1370	35	drippings	dripping	NNS
12350	1370	36	in	in	IN
12350	1370	37	a	a	DT
12350	1370	38	kettle	kettle	NN
12350	1370	39	or	or	CC
12350	1370	40	spider	spider	NN
12350	1370	41	(	(	-LRB-
12350	1370	42	goose	goose	VB
12350	1370	43	fat	fat	NN
12350	1370	44	is	be	VBZ
12350	1370	45	very	very	RB
12350	1370	46	good	good	JJ
12350	1370	47	)	)	-RRB-
12350	1370	48	.	.	.
12350	1371	1	Cut	cut	VB
12350	1371	2	up	up	RP
12350	1371	3	an	an	DT
12350	1371	4	onion	onion	NN
12350	1371	5	in	in	IN
12350	1371	6	it	-PRON-	PRP
12350	1371	7	,	,	,
12350	1371	8	add	add	VB
12350	1371	9	a	a	DT
12350	1371	10	tablespoon	tablespoon	NN
12350	1371	11	of	of	IN
12350	1371	12	flour	flour	NN
12350	1371	13	and	and	CC
12350	1371	14	stir	stir	NN
12350	1371	15	,	,	,
12350	1371	16	adding	add	VBG
12350	1371	17	gradually	gradually	RB
12350	1371	18	about	about	IN
12350	1371	19	a	a	DT
12350	1371	20	pint	pint	NN
12350	1371	21	of	of	IN
12350	1371	22	the	the	DT
12350	1371	23	liquor	liquor	NN
12350	1371	24	in	in	IN
12350	1371	25	which	which	WDT
12350	1371	26	the	the	DT
12350	1371	27	tongue	tongue	NN
12350	1371	28	was	be	VBD
12350	1371	29	boiled	boil	VBN
12350	1371	30	.	.	.
12350	1372	1	Cut	cut	VB
12350	1372	2	up	up	RP
12350	1372	3	a	a	DT
12350	1372	4	lemon	lemon	NN
12350	1372	5	in	in	IN
12350	1372	6	slices	slice	NNS
12350	1372	7	,	,	,
12350	1372	8	remove	remove	VB
12350	1372	9	the	the	DT
12350	1372	10	seeds	seed	NNS
12350	1372	11	,	,	,
12350	1372	12	and	and	CC
12350	1372	13	add	add	VB
12350	1372	14	two	two	CD
12350	1372	15	dozen	dozen	NN
12350	1372	16	raisins	raisin	NNS
12350	1372	17	,	,	,
12350	1372	18	a	a	DT
12350	1372	19	few	few	JJ
12350	1372	20	pounded	pound	VBN
12350	1372	21	almonds	almond	NNS
12350	1372	22	,	,	,
12350	1372	23	a	a	DT
12350	1372	24	stick	stick	NN
12350	1372	25	of	of	IN
12350	1372	26	cinnamon	cinnamon	NN
12350	1372	27	and	and	CC
12350	1372	28	a	a	DT
12350	1372	29	few	few	JJ
12350	1372	30	cloves	clove	NNS
12350	1372	31	.	.	.
12350	1373	1	Sweeten	sweeten	VB
12350	1373	2	with	with	IN
12350	1373	3	four	four	CD
12350	1373	4	tablespoons	tablespoon	NNS
12350	1373	5	of	of	IN
12350	1373	6	brown	brown	JJ
12350	1373	7	sugar	sugar	NN
12350	1373	8	in	in	IN
12350	1373	9	which	which	WDT
12350	1373	10	you	-PRON-	PRP
12350	1373	11	have	have	VBP
12350	1373	12	put	put	VBN
12350	1373	13	one	one	CD
12350	1373	14	-	-	HYPH
12350	1373	15	half	half	NN
12350	1373	16	teaspoon	teaspoon	NN
12350	1373	17	of	of	IN
12350	1373	18	ground	ground	NN
12350	1373	19	cinnamon	cinnamon	NNP
12350	1373	20	,	,	,
12350	1373	21	one	one	CD
12350	1373	22	tablespoon	tablespoon	NN
12350	1373	23	of	of	IN
12350	1373	24	molasses	molasse	NNS
12350	1373	25	and	and	CC
12350	1373	26	two	two	CD
12350	1373	27	tablespoons	tablespoon	NNS
12350	1373	28	of	of	IN
12350	1373	29	vinegar	vinegar	NN
12350	1373	30	.	.	.
12350	1374	1	Let	let	VB
12350	1374	2	this	this	DT
12350	1374	3	boil	boil	NN
12350	1374	4	,	,	,
12350	1374	5	lay	lie	VBD
12350	1374	6	in	in	IN
12350	1374	7	the	the	DT
12350	1374	8	slices	slice	NNS
12350	1374	9	of	of	IN
12350	1374	10	tongue	tongue	NN
12350	1374	11	and	and	CC
12350	1374	12	boil	boil	VB
12350	1374	13	up	up	RP
12350	1374	14	for	for	IN
12350	1374	15	a	a	DT
12350	1374	16	few	few	JJ
12350	1374	17	minutes	minute	NNS
12350	1374	18	.	.	.
12350	1375	1	FILLED	fill	VBN
12350	1375	2	TONGUE	TONGUE	NNP
12350	1375	3	Take	take	VBP
12350	1375	4	a	a	DT
12350	1375	5	pickled	pickle	VBN
12350	1375	6	tongue	tongue	NN
12350	1375	7	,	,	,
12350	1375	8	cut	cut	VB
12350	1375	9	it	-PRON-	PRP
12350	1375	10	open	open	JJ
12350	1375	11	;	;	:
12350	1375	12	chop	chop	VB
12350	1375	13	or	or	CC
12350	1375	14	grind	grind	VB
12350	1375	15	some	some	DT
12350	1375	16	corned	corned	JJ
12350	1375	17	beef	beef	NN
12350	1375	18	;	;	:
12350	1375	19	add	add	VB
12350	1375	20	one	one	CD
12350	1375	21	egg	egg	NN
12350	1375	22	;	;	:
12350	1375	23	brown	brown	VB
12350	1375	24	a	a	DT
12350	1375	25	little	little	JJ
12350	1375	26	onion	onion	NN
12350	1375	27	,	,	,
12350	1375	28	and	and	CC
12350	1375	29	add	add	VB
12350	1375	30	some	some	DT
12350	1375	31	soaked	soak	VBN
12350	1375	32	bread	bread	NN
12350	1375	33	;	;	:
12350	1375	34	fill	fill	VB
12350	1375	35	tongue	tongue	NN
12350	1375	36	with	with	IN
12350	1375	37	it	-PRON-	PRP
12350	1375	38	,	,	,
12350	1375	39	and	and	CC
12350	1375	40	sew	sew	VB
12350	1375	41	it	-PRON-	PRP
12350	1375	42	up	up	RP
12350	1375	43	and	and	CC
12350	1375	44	boil	boil	VB
12350	1375	45	until	until	IN
12350	1375	46	done	do	VBN
12350	1375	47	.	.	.
12350	1376	1	SMOKED	SMOKED	NNP
12350	1376	2	TONGUE	TONGUE	NNP
12350	1376	3	Put	Put	VBN
12350	1376	4	on	on	RP
12350	1376	5	to	to	TO
12350	1376	6	boil	boil	VB
12350	1376	7	in	in	IN
12350	1376	8	a	a	DT
12350	1376	9	large	large	JJ
12350	1376	10	kettle	kettle	NN
12350	1376	11	,	,	,
12350	1376	12	fill	fill	VBP
12350	1376	13	with	with	IN
12350	1376	14	cold	cold	JJ
12350	1376	15	water	water	NN
12350	1376	16	,	,	,
12350	1376	17	enough	enough	RB
12350	1376	18	to	to	TO
12350	1376	19	completely	completely	RB
12350	1376	20	cover	cover	VB
12350	1376	21	the	the	DT
12350	1376	22	tongue	tongue	NN
12350	1376	23	;	;	:
12350	1376	24	keep	keep	VB
12350	1376	25	adding	add	VBG
12350	1376	26	hot	hot	JJ
12350	1376	27	water	water	NN
12350	1376	28	as	as	IN
12350	1376	29	it	-PRON-	PRP
12350	1376	30	boils	boil	VBZ
12350	1376	31	down	down	RP
12350	1376	32	so	so	IN
12350	1376	33	as	as	IN
12350	1376	34	to	to	TO
12350	1376	35	keep	keep	VB
12350	1376	36	it	-PRON-	PRP
12350	1376	37	covered	covered	JJ
12350	1376	38	with	with	IN
12350	1376	39	water	water	NN
12350	1376	40	until	until	IN
12350	1376	41	done	do	VBN
12350	1376	42	.	.	.
12350	1377	1	Keep	keep	VB
12350	1377	2	covered	cover	VBN
12350	1377	3	with	with	IN
12350	1377	4	a	a	DT
12350	1377	5	lid	lid	NN
12350	1377	6	while	while	IN
12350	1377	7	boiling	boil	VBG
12350	1377	8	and	and	CC
12350	1377	9	put	put	VB
12350	1377	10	a	a	DT
12350	1377	11	heavy	heavy	JJ
12350	1377	12	weight	weight	NN
12350	1377	13	on	on	IN
12350	1377	14	the	the	DT
12350	1377	15	top	top	NN
12350	1377	16	of	of	IN
12350	1377	17	the	the	DT
12350	1377	18	lid	lid	NN
12350	1377	19	so	so	IN
12350	1377	20	as	as	IN
12350	1377	21	not	not	RB
12350	1377	22	to	to	TO
12350	1377	23	let	let	VB
12350	1377	24	the	the	DT
12350	1377	25	steam	steam	NN
12350	1377	26	escape	escape	NN
12350	1377	27	.	.	.
12350	1378	1	(	(	-LRB-
12350	1378	2	If	if	IN
12350	1378	3	you	-PRON-	PRP
12350	1378	4	have	have	VBP
12350	1378	5	an	an	DT
12350	1378	6	old	old	JJ
12350	1378	7	flat	flat	JJ
12350	1378	8	iron	iron	NN
12350	1378	9	use	use	VB
12350	1378	10	it	-PRON-	PRP
12350	1378	11	as	as	IN
12350	1378	12	a	a	DT
12350	1378	13	weight	weight	NN
12350	1378	14	.	.	.
12350	1378	15	)	)	-RRB-
12350	1379	1	It	-PRON-	PRP
12350	1379	2	should	should	MD
12350	1379	3	boil	boil	VB
12350	1379	4	very	very	RB
12350	1379	5	slowly	slowly	RB
12350	1379	6	and	and	CC
12350	1379	7	steadily	steadily	RB
12350	1379	8	for	for	IN
12350	1379	9	four	four	CD
12350	1379	10	hours	hour	NNS
12350	1379	11	.	.	.
12350	1380	1	When	when	WRB
12350	1380	2	tongue	tongue	NN
12350	1380	3	is	be	VBZ
12350	1380	4	cooked	cook	VBN
12350	1380	5	set	set	VBN
12350	1380	6	it	-PRON-	PRP
12350	1380	7	outdoors	outdoors	RB
12350	1380	8	to	to	TO
12350	1380	9	cool	cool	VB
12350	1380	10	in	in	IN
12350	1380	11	the	the	DT
12350	1380	12	liquor	liquor	NN
12350	1380	13	in	in	IN
12350	1380	14	which	which	WDT
12350	1380	15	it	-PRON-	PRP
12350	1380	16	was	be	VBD
12350	1380	17	boiled	boil	VBN
12350	1380	18	.	.	.
12350	1381	1	If	if	IN
12350	1381	2	the	the	DT
12350	1381	3	tongue	tongue	NN
12350	1381	4	is	be	VBZ
12350	1381	5	very	very	RB
12350	1381	6	dry	dry	JJ
12350	1381	7	,	,	,
12350	1381	8	soak	soak	VB
12350	1381	9	overnight	overnight	RB
12350	1381	10	before	before	IN
12350	1381	11	boiling	boil	VBG
12350	1381	12	.	.	.
12350	1382	1	In	in	IN
12350	1382	2	serving	serve	VBG
12350	1382	3	slice	slice	NN
12350	1382	4	very	very	RB
12350	1382	5	thin	thin	JJ
12350	1382	6	and	and	CC
12350	1382	7	garnish	garnish	VBP
12350	1382	8	with	with	IN
12350	1382	9	parsley	parsley	NN
12350	1382	10	.	.	.
12350	1383	1	SMOTHERED	SMOTHERED	NNP
12350	1383	2	TONGUE	TONGUE	NNP
12350	1383	3	Scald	Scald	NNP
12350	1383	4	tongue	tongue	NN
12350	1383	5	,	,	,
12350	1383	6	and	and	CC
12350	1383	7	then	then	RB
12350	1383	8	skin	skin	NN
12350	1383	9	.	.	.
12350	1384	1	Season	season	NN
12350	1384	2	well	well	RB
12350	1384	3	with	with	IN
12350	1384	4	salt	salt	NN
12350	1384	5	and	and	CC
12350	1384	6	pepper	pepper	NN
12350	1384	7	and	and	CC
12350	1384	8	slice	slice	VB
12350	1384	9	an	an	DT
12350	1384	10	onion	onion	NN
12350	1384	11	over	over	IN
12350	1384	12	it	-PRON-	PRP
12350	1384	13	.	.	.
12350	1385	1	Let	let	VB
12350	1385	2	it	-PRON-	PRP
12350	1385	3	stand	stand	VB
12350	1385	4	overnight	overnight	RB
12350	1385	5	.	.	.
12350	1386	1	Put	put	VB
12350	1386	2	some	some	DT
12350	1386	3	drippings	dripping	NNS
12350	1386	4	in	in	IN
12350	1386	5	a	a	DT
12350	1386	6	covered	cover	VBN
12350	1386	7	iron	iron	NN
12350	1386	8	pot	pot	NN
12350	1386	9	,	,	,
12350	1386	10	and	and	CC
12350	1386	11	then	then	RB
12350	1386	12	the	the	DT
12350	1386	13	tongue	tongue	NN
12350	1386	14	,	,	,
12350	1386	15	with	with	IN
12350	1386	16	whatever	whatever	WDT
12350	1386	17	juice	juice	NN
12350	1386	18	the	the	DT
12350	1386	19	seasoning	seasoning	NN
12350	1386	20	drew	draw	VBD
12350	1386	21	.	.	.
12350	1387	1	Cover	cover	VB
12350	1387	2	closely	closely	RB
12350	1387	3	and	and	CC
12350	1387	4	let	let	VB
12350	1387	5	it	-PRON-	PRP
12350	1387	6	cook	cook	VB
12350	1387	7	slowly	slowly	RB
12350	1387	8	until	until	IN
12350	1387	9	tender	tender	NN
12350	1387	10	--	--	:
12350	1387	11	about	about	RB
12350	1387	12	three	three	CD
12350	1387	13	hours	hour	NNS
12350	1387	14	.	.	.
12350	1388	1	PICKLED	pickled	NN
12350	1388	2	BEEF	beef	NN
12350	1388	3	TONGUE	TONGUE	VBD
12350	1388	4	Select	select	VB
12350	1388	5	a	a	DT
12350	1388	6	large	large	JJ
12350	1388	7	,	,	,
12350	1388	8	fresh	fresh	JJ
12350	1388	9	beef	beef	NN
12350	1388	10	tongue	tongue	NN
12350	1388	11	.	.	.
12350	1389	1	Soak	soak	VB
12350	1389	2	in	in	IN
12350	1389	3	cold	cold	JJ
12350	1389	4	water	water	NN
12350	1389	5	one	one	CD
12350	1389	6	-	-	HYPH
12350	1389	7	half	half	NN
12350	1389	8	hour	hour	NN
12350	1389	9	.	.	.
12350	1390	1	Crush	crush	VB
12350	1390	2	a	a	DT
12350	1390	3	piece	piece	NN
12350	1390	4	of	of	IN
12350	1390	5	saltpetre	saltpetre	NN
12350	1390	6	,	,	,
12350	1390	7	size	size	NN
12350	1390	8	of	of	IN
12350	1390	9	walnut	walnut	NNP
12350	1390	10	,	,	,
12350	1390	11	one	one	CD
12350	1390	12	teacup	teacup	NN
12350	1390	13	of	of	IN
12350	1390	14	salt	salt	NN
12350	1390	15	,	,	,
12350	1390	16	one	one	CD
12350	1390	17	teaspoon	teaspoon	NN
12350	1390	18	of	of	IN
12350	1390	19	pepper	pepper	NN
12350	1390	20	,	,	,
12350	1390	21	three	three	CD
12350	1390	22	small	small	JJ
12350	1390	23	cloves	clove	NNS
12350	1390	24	of	of	IN
12350	1390	25	garlic	garlic	NN
12350	1390	26	cut	cut	VBD
12350	1390	27	fine	fine	JJ
12350	1390	28	;	;	:
12350	1390	29	mix	mix	VB
12350	1390	30	seasoning	seasoning	NN
12350	1390	31	.	.	.
12350	1391	1	Drain	drain	VB
12350	1391	2	water	water	NN
12350	1391	3	off	off	IN
12350	1391	4	tongue	tongue	NN
12350	1391	5	.	.	.
12350	1392	1	With	with	IN
12350	1392	2	a	a	DT
12350	1392	3	pointed	pointed	JJ
12350	1392	4	knife	knife	NN
12350	1392	5	prick	prick	NN
12350	1392	6	tongue	tongue	NN
12350	1392	7	;	;	:
12350	1392	8	rub	rub	NNP
12350	1392	9	in	in	IN
12350	1392	10	seasoning	seasoning	NN
12350	1392	11	.	.	.
12350	1393	1	Put	put	VB
12350	1393	2	tongue	tongue	NN
12350	1393	3	in	in	IN
12350	1393	4	crock	crock	NN
12350	1393	5	;	;	:
12350	1393	6	add	add	VB
12350	1393	7	the	the	DT
12350	1393	8	balance	balance	NN
12350	1393	9	of	of	IN
12350	1393	10	salt	salt	NN
12350	1393	11	,	,	,
12350	1393	12	etc	etc	FW
12350	1393	13	.	.	.
12350	1394	1	;	;	:
12350	1394	2	cover	cover	VB
12350	1394	3	with	with	IN
12350	1394	4	plate	plate	NN
12350	1394	5	and	and	CC
12350	1394	6	weight	weight	NN
12350	1394	7	.	.	.
12350	1395	1	Allow	allow	VB
12350	1395	2	to	to	TO
12350	1395	3	stand	stand	VB
12350	1395	4	from	from	IN
12350	1395	5	four	four	CD
12350	1395	6	to	to	TO
12350	1395	7	five	five	CD
12350	1395	8	days	day	NNS
12350	1395	9	.	.	.
12350	1396	1	Without	without	IN
12350	1396	2	washing	wash	VBG
12350	1396	3	off	off	RP
12350	1396	4	the	the	DT
12350	1396	5	seasoning	seasoning	NN
12350	1396	6	,	,	,
12350	1396	7	boil	boil	VBP
12350	1396	8	in	in	IN
12350	1396	9	fresh	fresh	JJ
12350	1396	10	water	water	NN
12350	1396	11	until	until	IN
12350	1396	12	tender	tender	NN
12350	1396	13	.	.	.
12350	1397	1	*	*	NFP
12350	1397	2	MEATS	MEATS	NNP
12350	1397	3	*	*	NFP
12350	1397	4	The	the	DT
12350	1397	5	majority	majority	NN
12350	1397	6	of	of	IN
12350	1397	7	the	the	DT
12350	1397	8	cuts	cut	NNS
12350	1397	9	of	of	IN
12350	1397	10	meat	meat	NN
12350	1397	11	which	which	WDT
12350	1397	12	are	be	VBP
12350	1397	13	kosher	kosher	JJ
12350	1397	14	are	be	VBP
12350	1397	15	those	those	DT
12350	1397	16	which	which	WDT
12350	1397	17	require	require	VBP
12350	1397	18	long	long	JJ
12350	1397	19	,	,	,
12350	1397	20	slow	slow	JJ
12350	1397	21	cooking	cooking	NN
12350	1397	22	.	.	.
12350	1398	1	These	these	DT
12350	1398	2	cuts	cut	NNS
12350	1398	3	of	of	IN
12350	1398	4	meat	meat	NN
12350	1398	5	are	be	VBP
12350	1398	6	the	the	DT
12350	1398	7	most	most	RBS
12350	1398	8	nutritious	nutritious	JJ
12350	1398	9	ones	one	NNS
12350	1398	10	and	and	CC
12350	1398	11	by	by	IN
12350	1398	12	long	long	JJ
12350	1398	13	,	,	,
12350	1398	14	slow	slow	JJ
12350	1398	15	cooking	cooking	NN
12350	1398	16	can	can	MD
12350	1398	17	be	be	VB
12350	1398	18	made	make	VBN
12350	1398	19	as	as	RB
12350	1398	20	acceptable	acceptable	JJ
12350	1398	21	as	as	IN
12350	1398	22	the	the	DT
12350	1398	23	more	more	RBR
12350	1398	24	expensive	expensive	JJ
12350	1398	25	cuts	cut	NNS
12350	1398	26	of	of	IN
12350	1398	27	meat	meat	NN
12350	1398	28	;	;	:
12350	1398	29	they	-PRON-	PRP
12350	1398	30	are	be	VBP
12350	1398	31	best	best	RB
12350	1398	32	boiled	boil	VBN
12350	1398	33	or	or	CC
12350	1398	34	braised	braise	VBN
12350	1398	35	.	.	.
12350	1399	1	In	in	IN
12350	1399	2	order	order	NN
12350	1399	3	to	to	TO
12350	1399	4	shut	shut	VB
12350	1399	5	in	in	IN
12350	1399	6	the	the	DT
12350	1399	7	juices	juice	NNS
12350	1399	8	the	the	DT
12350	1399	9	meat	meat	NN
12350	1399	10	should	should	MD
12350	1399	11	at	at	IN
12350	1399	12	first	first	RB
12350	1399	13	be	be	VB
12350	1399	14	subjected	subject	VBN
12350	1399	15	to	to	IN
12350	1399	16	a	a	DT
12350	1399	17	high	high	JJ
12350	1399	18	degree	degree	NN
12350	1399	19	of	of	IN
12350	1399	20	heat	heat	NN
12350	1399	21	for	for	IN
12350	1399	22	a	a	DT
12350	1399	23	short	short	JJ
12350	1399	24	time	time	NN
12350	1399	25	.	.	.
12350	1400	1	A	a	DT
12350	1400	2	crust	crust	NN
12350	1400	3	or	or	CC
12350	1400	4	case	case	NN
12350	1400	5	will	will	MD
12350	1400	6	then	then	RB
12350	1400	7	be	be	VB
12350	1400	8	formed	form	VBN
12350	1400	9	on	on	IN
12350	1400	10	the	the	DT
12350	1400	11	outside	outside	NN
12350	1400	12	,	,	,
12350	1400	13	after	after	IN
12350	1400	14	which	which	WDT
12350	1400	15	the	the	DT
12350	1400	16	heat	heat	NN
12350	1400	17	should	should	MD
12350	1400	18	be	be	VB
12350	1400	19	lowered	lower	VBN
12350	1400	20	and	and	CC
12350	1400	21	the	the	DT
12350	1400	22	cooking	cooking	NN
12350	1400	23	proceed	proceed	NN
12350	1400	24	slowly	slowly	RB
12350	1400	25	.	.	.
12350	1401	1	This	this	DT
12350	1401	2	rule	rule	NN
12350	1401	3	holds	hold	VBZ
12350	1401	4	good	good	JJ
12350	1401	5	for	for	IN
12350	1401	6	baking	baking	NN
12350	1401	7	,	,	,
12350	1401	8	where	where	WRB
12350	1401	9	the	the	DT
12350	1401	10	oven	oven	NN
12350	1401	11	must	must	MD
12350	1401	12	be	be	VB
12350	1401	13	very	very	RB
12350	1401	14	hot	hot	JJ
12350	1401	15	for	for	IN
12350	1401	16	the	the	DT
12350	1401	17	first	first	JJ
12350	1401	18	few	few	JJ
12350	1401	19	minutes	minute	NNS
12350	1401	20	only	only	RB
12350	1401	21	;	;	:
12350	1401	22	for	for	IN
12350	1401	23	boiling	boiling	NN
12350	1401	24	,	,	,
12350	1401	25	where	where	WRB
12350	1401	26	the	the	DT
12350	1401	27	water	water	NN
12350	1401	28	must	must	MD
12350	1401	29	be	be	VB
12350	1401	30	boiling	boil	VBG
12350	1401	31	and	and	CC
12350	1401	32	covered	cover	VBN
12350	1401	33	for	for	IN
12350	1401	34	a	a	DT
12350	1401	35	time	time	NN
12350	1401	36	,	,	,
12350	1401	37	and	and	CC
12350	1401	38	then	then	RB
12350	1401	39	placed	place	VBD
12350	1401	40	where	where	WRB
12350	1401	41	it	-PRON-	PRP
12350	1401	42	will	will	MD
12350	1401	43	simmer	simmer	VB
12350	1401	44	only	only	RB
12350	1401	45	;	;	:
12350	1401	46	for	for	IN
12350	1401	47	broiling	broiling	NN
12350	1401	48	,	,	,
12350	1401	49	where	where	WRB
12350	1401	50	the	the	DT
12350	1401	51	meat	meat	NN
12350	1401	52	must	must	MD
12350	1401	53	be	be	VB
12350	1401	54	placed	place	VBN
12350	1401	55	close	close	RB
12350	1401	56	to	to	IN
12350	1401	57	the	the	DT
12350	1401	58	red	red	JJ
12350	1401	59	-	-	HYPH
12350	1401	60	hot	hot	JJ
12350	1401	61	coals	coal	NNS
12350	1401	62	or	or	CC
12350	1401	63	under	under	IN
12350	1401	64	the	the	DT
12350	1401	65	broiler	broiler	NN
12350	1401	66	flame	flame	NN
12350	1401	67	of	of	IN
12350	1401	68	the	the	DT
12350	1401	69	gas	gas	NN
12350	1401	70	stove	stove	NN
12350	1401	71	at	at	IN
12350	1401	72	first	first	RB
12350	1401	73	,	,	,
12350	1401	74	then	then	RB
12350	1401	75	held	hold	VBD
12350	1401	76	farther	far	RBR
12350	1401	77	away	away	RB
12350	1401	78	.	.	.
12350	1402	1	Do	do	VBP
12350	1402	2	not	not	RB
12350	1402	3	pierce	pierce	VB
12350	1402	4	the	the	DT
12350	1402	5	meat	meat	NN
12350	1402	6	with	with	IN
12350	1402	7	a	a	DT
12350	1402	8	fork	fork	NN
12350	1402	9	while	while	IN
12350	1402	10	cooking	cook	VBG
12350	1402	11	,	,	,
12350	1402	12	as	as	IN
12350	1402	13	it	-PRON-	PRP
12350	1402	14	makes	make	VBZ
12350	1402	15	an	an	DT
12350	1402	16	outlet	outlet	NN
12350	1402	17	for	for	IN
12350	1402	18	the	the	DT
12350	1402	19	juices	juice	NNS
12350	1402	20	.	.	.
12350	1403	1	If	if	IN
12350	1403	2	necessary	necessary	JJ
12350	1403	3	,	,	,
12350	1403	4	to	to	TO
12350	1403	5	turn	turn	VB
12350	1403	6	it	-PRON-	PRP
12350	1403	7	,	,	,
12350	1403	8	use	use	VB
12350	1403	9	two	two	CD
12350	1403	10	spoons	spoon	NNS
12350	1403	11	.	.	.
12350	1404	1	PAN	PAN	NNP
12350	1404	2	ROAST	ROAST	NNP
12350	1404	3	BEEF	BEEF	NNP
12350	1404	4	Take	take	VB
12350	1404	5	a	a	DT
12350	1404	6	piece	piece	NN
12350	1404	7	of	of	IN
12350	1404	8	cross	cross	JJ
12350	1404	9	-	-	JJ
12350	1404	10	rib	rib	JJ
12350	1404	11	or	or	CC
12350	1404	12	shoulder	shoulder	NN
12350	1404	13	,	,	,
12350	1404	14	about	about	RB
12350	1404	15	two	two	CD
12350	1404	16	and	and	CC
12350	1404	17	one	one	CD
12350	1404	18	-	-	HYPH
12350	1404	19	half	half	NN
12350	1404	20	to	to	IN
12350	1404	21	three	three	CD
12350	1404	22	pounds	pound	NNS
12350	1404	23	,	,	,
12350	1404	24	put	put	VBN
12350	1404	25	in	in	RP
12350	1404	26	a	a	DT
12350	1404	27	small	small	JJ
12350	1404	28	frying	frying	NN
12350	1404	29	-	-	HYPH
12350	1404	30	pan	pan	NN
12350	1404	31	with	with	IN
12350	1404	32	very	very	RB
12350	1404	33	little	little	JJ
12350	1404	34	fat	fat	JJ
12350	1404	35	;	;	:
12350	1404	36	have	have	VB
12350	1404	37	the	the	DT
12350	1404	38	pan	pan	NN
12350	1404	39	very	very	RB
12350	1404	40	hot	hot	JJ
12350	1404	41	,	,	,
12350	1404	42	let	let	VB
12350	1404	43	the	the	DT
12350	1404	44	meat	meat	NN
12350	1404	45	brown	brown	JJ
12350	1404	46	on	on	IN
12350	1404	47	all	all	DT
12350	1404	48	sides	side	NNS
12350	1404	49	,	,	,
12350	1404	50	turning	turn	VBG
12350	1404	51	it	-PRON-	PRP
12350	1404	52	continually	continually	RB
12350	1404	53	until	until	IN
12350	1404	54	all	all	DT
12350	1404	55	sides	side	NNS
12350	1404	56	are	be	VBP
12350	1404	57	done	do	VBN
12350	1404	58	,	,	,
12350	1404	59	which	which	WDT
12350	1404	60	will	will	MD
12350	1404	61	require	require	VB
12350	1404	62	thirty	thirty	CD
12350	1404	63	minutes	minute	NNS
12350	1404	64	altogether	altogether	RB
12350	1404	65	.	.	.
12350	1405	1	Lift	lift	VB
12350	1405	2	the	the	DT
12350	1405	3	meat	meat	NN
12350	1405	4	out	out	IN
12350	1405	5	of	of	IN
12350	1405	6	pan	pan	NNP
12350	1405	7	to	to	IN
12350	1405	8	a	a	DT
12350	1405	9	hot	hot	JJ
12350	1405	10	platter	platter	NN
12350	1405	11	,	,	,
12350	1405	12	brown	brown	JJ
12350	1405	13	some	some	DT
12350	1405	14	onions	onion	NNS
12350	1405	15	,	,	,
12350	1405	16	serve	serve	VB
12350	1405	17	these	these	DT
12350	1405	18	with	with	IN
12350	1405	19	the	the	DT
12350	1405	20	meat	meat	NN
12350	1405	21	.	.	.
12350	1406	1	AN	an	DT
12350	1406	2	EASY	EASY	NNP
12350	1406	3	POT	pot	NN
12350	1406	4	ROAST	roast	NN
12350	1406	5	Take	take	VBP
12350	1406	6	four	four	CD
12350	1406	7	pounds	pound	NNS
12350	1406	8	of	of	IN
12350	1406	9	brisket	brisket	NN
12350	1406	10	,	,	,
12350	1406	11	season	season	NN
12350	1406	12	with	with	IN
12350	1406	13	salt	salt	NN
12350	1406	14	,	,	,
12350	1406	15	pepper	pepper	NN
12350	1406	16	and	and	CC
12350	1406	17	ginger	ginger	NN
12350	1406	18	,	,	,
12350	1406	19	add	add	VB
12350	1406	20	three	three	CD
12350	1406	21	tablespoons	tablespoon	NNS
12350	1406	22	of	of	IN
12350	1406	23	tomatoes	tomato	NNS
12350	1406	24	and	and	CC
12350	1406	25	an	an	DT
12350	1406	26	onion	onion	NN
12350	1406	27	cut	cut	VBD
12350	1406	28	up	up	RP
12350	1406	29	.	.	.
12350	1407	1	Cover	cover	VB
12350	1407	2	with	with	IN
12350	1407	3	water	water	NN
12350	1407	4	in	in	IN
12350	1407	5	an	an	DT
12350	1407	6	iron	iron	NN
12350	1407	7	pot	pot	NN
12350	1407	8	and	and	CC
12350	1407	9	a	a	DT
12350	1407	10	close	close	RB
12350	1407	11	-	-	HYPH
12350	1407	12	fitting	fit	VBG
12350	1407	13	cover	cover	NN
12350	1407	14	,	,	,
12350	1407	15	put	put	VBN
12350	1407	16	in	in	RP
12350	1407	17	oven	oven	NN
12350	1407	18	and	and	CC
12350	1407	19	bake	bake	VB
12350	1407	20	from	from	IN
12350	1407	21	three	three	CD
12350	1407	22	to	to	TO
12350	1407	23	four	four	CD
12350	1407	24	hours	hour	NNS
12350	1407	25	.	.	.
12350	1408	1	POT	POT	NNP
12350	1408	2	ROAST	ROAST	NNP
12350	1408	3	.	.	.
12350	1409	1	BRAISED	BRAISED	NNP
12350	1409	2	BEEF	BEEF	NNP
12350	1409	3	Heat	Heat	NNP
12350	1409	4	some	some	DT
12350	1409	5	fat	fat	NN
12350	1409	6	or	or	CC
12350	1409	7	goose	goose	NN
12350	1409	8	fat	fat	NN
12350	1409	9	in	in	IN
12350	1409	10	a	a	DT
12350	1409	11	deep	deep	JJ
12350	1409	12	iron	iron	NN
12350	1409	13	pot	pot	NN
12350	1409	14	,	,	,
12350	1409	15	cut	cut	VBD
12350	1409	16	half	half	PDT
12350	1409	17	an	an	DT
12350	1409	18	onion	onion	NN
12350	1409	19	very	very	RB
12350	1409	20	fine	fine	RB
12350	1409	21	and	and	CC
12350	1409	22	when	when	WRB
12350	1409	23	it	-PRON-	PRP
12350	1409	24	is	be	VBZ
12350	1409	25	slightly	slightly	RB
12350	1409	26	browned	brown	VBN
12350	1409	27	put	put	VBN
12350	1409	28	in	in	IN
12350	1409	29	the	the	DT
12350	1409	30	meat	meat	NN
12350	1409	31	.	.	.
12350	1410	1	Cover	cover	VB
12350	1410	2	up	up	RP
12350	1410	3	closely	closely	RB
12350	1410	4	and	and	CC
12350	1410	5	let	let	VB
12350	1410	6	the	the	DT
12350	1410	7	meat	meat	NN
12350	1410	8	brown	brown	JJ
12350	1410	9	on	on	IN
12350	1410	10	all	all	DT
12350	1410	11	sides	side	NNS
12350	1410	12	.	.	.
12350	1411	1	Salt	salt	NN
12350	1411	2	to	to	TO
12350	1411	3	taste	taste	VB
12350	1411	4	,	,	,
12350	1411	5	add	add	VB
12350	1411	6	a	a	DT
12350	1411	7	scant	scant	JJ
12350	1411	8	half	half	NN
12350	1411	9	teaspoon	teaspoon	NN
12350	1411	10	of	of	IN
12350	1411	11	paprika	paprika	NNP
12350	1411	12	,	,	,
12350	1411	13	half	half	PDT
12350	1411	14	a	a	DT
12350	1411	15	cup	cup	NN
12350	1411	16	of	of	IN
12350	1411	17	hot	hot	JJ
12350	1411	18	water	water	NN
12350	1411	19	and	and	CC
12350	1411	20	simmer	simmer	NN
12350	1411	21	an	an	DT
12350	1411	22	hour	hour	NN
12350	1411	23	longer	long	RBR
12350	1411	24	,	,	,
12350	1411	25	keeping	keep	VBG
12350	1411	26	covered	cover	VBN
12350	1411	27	closely	closely	RB
12350	1411	28	all	all	PDT
12350	1411	29	the	the	DT
12350	1411	30	time	time	NN
12350	1411	31	.	.	.
12350	1412	1	Add	add	VB
12350	1412	2	one	one	CD
12350	1412	3	-	-	HYPH
12350	1412	4	half	half	NN
12350	1412	5	a	a	DT
12350	1412	6	sweet	sweet	JJ
12350	1412	7	green	green	JJ
12350	1412	8	pepper	pepper	NN
12350	1412	9	(	(	-LRB-
12350	1412	10	seeds	seed	NNS
12350	1412	11	removed	remove	VBN
12350	1412	12	)	)	-RRB-
12350	1412	13	,	,	,
12350	1412	14	one	one	CD
12350	1412	15	small	small	JJ
12350	1412	16	carrot	carrot	NN
12350	1412	17	cut	cut	VBN
12350	1412	18	in	in	IN
12350	1412	19	slices	slice	NNS
12350	1412	20	,	,	,
12350	1412	21	two	two	CD
12350	1412	22	tablespoons	tablespoon	NNS
12350	1412	23	of	of	IN
12350	1412	24	tomatoes	tomato	NNS
12350	1412	25	and	and	CC
12350	1412	26	two	two	CD
12350	1412	27	onions	onion	NNS
12350	1412	28	sliced	slice	VBN
12350	1412	29	.	.	.
12350	1413	1	Two	two	CD
12350	1413	2	and	and	CC
12350	1413	3	a	a	DT
12350	1413	4	half	half	NN
12350	1413	5	pounds	pound	NNS
12350	1413	6	of	of	IN
12350	1413	7	brisket	brisket	NN
12350	1413	8	shoulder	shoulder	NN
12350	1413	9	or	or	CC
12350	1413	10	any	any	DT
12350	1413	11	other	other	JJ
12350	1413	12	meat	meat	NN
12350	1413	13	suitable	suitable	JJ
12350	1413	14	for	for	IN
12350	1413	15	pot	pot	NN
12350	1413	16	roasting	roasting	NN
12350	1413	17	will	will	MD
12350	1413	18	require	require	VB
12350	1413	19	three	three	CD
12350	1413	20	hours	hour	NNS
12350	1413	21	slow	slow	JJ
12350	1413	22	cooking	cooking	NN
12350	1413	23	.	.	.
12350	1414	1	Shoulder	Shoulder	NNP
12350	1414	2	of	of	IN
12350	1414	3	lamb	lamb	NNP
12350	1414	4	may	may	MD
12350	1414	5	also	also	RB
12350	1414	6	be	be	VB
12350	1414	7	cooked	cook	VBN
12350	1414	8	in	in	IN
12350	1414	9	this	this	DT
12350	1414	10	style	style	NN
12350	1414	11	.	.	.
12350	1415	1	When	when	WRB
12350	1415	2	the	the	DT
12350	1415	3	meat	meat	NN
12350	1415	4	is	be	VBZ
12350	1415	5	tender	tender	JJ
12350	1415	6	,	,	,
12350	1415	7	remove	remove	VB
12350	1415	8	to	to	IN
12350	1415	9	a	a	DT
12350	1415	10	warm	warm	JJ
12350	1415	11	platter	platter	NN
12350	1415	12	,	,	,
12350	1415	13	strain	strain	VB
12350	1415	14	the	the	DT
12350	1415	15	gravy	gravy	NN
12350	1415	16	,	,	,
12350	1415	17	rubbing	rub	VBG
12350	1415	18	the	the	DT
12350	1415	19	thick	thick	JJ
12350	1415	20	part	part	NN
12350	1415	21	through	through	IN
12350	1415	22	the	the	DT
12350	1415	23	sieve	sieve	NN
12350	1415	24	and	and	CC
12350	1415	25	after	after	IN
12350	1415	26	removing	remove	VBG
12350	1415	27	any	any	DT
12350	1415	28	fat	fat	NN
12350	1415	29	serve	serve	NN
12350	1415	30	in	in	IN
12350	1415	31	a	a	DT
12350	1415	32	sauce	sauce	NN
12350	1415	33	boat	boat	NN
12350	1415	34	.	.	.
12350	1416	1	If	if	IN
12350	1416	2	any	any	DT
12350	1416	3	meat	meat	NN
12350	1416	4	is	be	VBZ
12350	1416	5	left	leave	VBN
12350	1416	6	over	over	IN
12350	1416	7	it	-PRON-	PRP
12350	1416	8	can	can	MD
12350	1416	9	be	be	VB
12350	1416	10	sliced	slice	VBN
12350	1416	11	and	and	CC
12350	1416	12	warmed	warm	VBN
12350	1416	13	over	over	RP
12350	1416	14	in	in	IN
12350	1416	15	the	the	DT
12350	1416	16	gravy	gravy	NN
12350	1416	17	,	,	,
12350	1416	18	but	but	CC
12350	1416	19	the	the	DT
12350	1416	20	gravy	gravy	NN
12350	1416	21	must	must	MD
12350	1416	22	be	be	VB
12350	1416	23	warmed	warm	VBN
12350	1416	24	first	first	RB
12350	1416	25	and	and	CC
12350	1416	26	the	the	DT
12350	1416	27	meat	meat	NN
12350	1416	28	cook	cook	NN
12350	1416	29	for	for	IN
12350	1416	30	a	a	DT
12350	1416	31	short	short	JJ
12350	1416	32	time	time	NN
12350	1416	33	only	only	RB
12350	1416	34	as	as	IN
12350	1416	35	it	-PRON-	PRP
12350	1416	36	is	be	VBZ
12350	1416	37	already	already	RB
12350	1416	38	done	do	VBN
12350	1416	39	enough	enough	RB
12350	1416	40	and	and	CC
12350	1416	41	too	too	RB
12350	1416	42	much	much	JJ
12350	1416	43	cooking	cooking	NN
12350	1416	44	will	will	MD
12350	1416	45	render	render	VB
12350	1416	46	it	-PRON-	PRP
12350	1416	47	tasteless	tasteless	JJ
12350	1416	48	.	.	.
12350	1417	1	BRISKET	BRISKET	NNS
12350	1417	2	OF	of	IN
12350	1417	3	BEEF	BEEF	NNP
12350	1417	4	(	(	-LRB-
12350	1417	5	BRUSTDECKEL	BRUSTDECKEL	NNP
12350	1417	6	)	)	-RRB-
12350	1417	7	If	if	IN
12350	1417	8	the	the	DT
12350	1417	9	brisket	brisket	NN
12350	1417	10	has	have	VBZ
12350	1417	11	been	be	VBN
12350	1417	12	used	use	VBN
12350	1417	13	for	for	IN
12350	1417	14	soup	soup	NN
12350	1417	15	,	,	,
12350	1417	16	take	take	VB
12350	1417	17	it	-PRON-	PRP
12350	1417	18	out	out	IN
12350	1417	19	of	of	IN
12350	1417	20	the	the	DT
12350	1417	21	soup	soup	NN
12350	1417	22	when	when	WRB
12350	1417	23	it	-PRON-	PRP
12350	1417	24	is	be	VBZ
12350	1417	25	tender	tender	JJ
12350	1417	26	and	and	CC
12350	1417	27	prepare	prepare	VB
12350	1417	28	it	-PRON-	PRP
12350	1417	29	with	with	IN
12350	1417	30	a	a	DT
12350	1417	31	horseradish	horseradish	JJ
12350	1417	32	sauce	sauce	NN
12350	1417	33	,	,	,
12350	1417	34	garlic	garlic	JJ
12350	1417	35	sauce	sauce	NN
12350	1417	36	or	or	CC
12350	1417	37	onion	onion	NN
12350	1417	38	sauce	sauce	NN
12350	1417	39	.	.	.
12350	1418	1	(	(	-LRB-
12350	1418	2	See	see	VB
12350	1418	3	"	"	``
12350	1418	4	Sauces	sauce	NNS
12350	1418	5	for	for	IN
12350	1418	6	Meats	Meats	NNPS
12350	1418	7	"	"	''
12350	1418	8	.	.	.
12350	1418	9	)	)	-RRB-
12350	1419	1	BRISKET	BRISKET	NNS
12350	1419	2	OF	of	IN
12350	1419	3	BEEF	beef	NN
12350	1419	4	WITH	with	IN
12350	1419	5	SAUERKRAUT	SAUERKRAUT	NNP
12350	1419	6	Take	take	VBP
12350	1419	7	about	about	RB
12350	1419	8	three	three	CD
12350	1419	9	pounds	pound	NNS
12350	1419	10	of	of	IN
12350	1419	11	fat	fat	NN
12350	1419	12	,	,	,
12350	1419	13	young	young	JJ
12350	1419	14	beef	beef	NN
12350	1419	15	(	(	-LRB-
12350	1419	16	you	-PRON-	PRP
12350	1419	17	may	may	MD
12350	1419	18	make	make	VB
12350	1419	19	soup	soup	NN
12350	1419	20	stock	stock	NN
12350	1419	21	of	of	IN
12350	1419	22	it	-PRON-	PRP
12350	1419	23	first	first	RB
12350	1419	24	)	)	-RRB-
12350	1419	25	,	,	,
12350	1419	26	then	then	RB
12350	1419	27	take	take	VB
12350	1419	28	out	out	RP
12350	1419	29	the	the	DT
12350	1419	30	bones	bone	NNS
12350	1419	31	,	,	,
12350	1419	32	salt	salt	VB
12350	1419	33	it	-PRON-	PRP
12350	1419	34	well	well	RB
12350	1419	35	and	and	CC
12350	1419	36	lay	lie	VBD
12350	1419	37	it	-PRON-	PRP
12350	1419	38	in	in	IN
12350	1419	39	the	the	DT
12350	1419	40	bottom	bottom	NN
12350	1419	41	of	of	IN
12350	1419	42	a	a	DT
12350	1419	43	kettle	kettle	NN
12350	1419	44	,	,	,
12350	1419	45	put	put	VB
12350	1419	46	a	a	DT
12350	1419	47	quart	quart	NN
12350	1419	48	of	of	IN
12350	1419	49	sauerkraut	sauerkraut	NN
12350	1419	50	on	on	IN
12350	1419	51	top	top	NN
12350	1419	52	of	of	IN
12350	1419	53	it	-PRON-	PRP
12350	1419	54	and	and	CC
12350	1419	55	let	let	VB
12350	1419	56	it	-PRON-	PRP
12350	1419	57	boil	boil	VB
12350	1419	58	slowly	slowly	RB
12350	1419	59	until	until	IN
12350	1419	60	tender	tender	NN
12350	1419	61	.	.	.
12350	1420	1	Add	add	VB
12350	1420	2	vinegar	vinegar	NN
12350	1420	3	if	if	IN
12350	1420	4	necessary	necessary	JJ
12350	1420	5	,	,	,
12350	1420	6	thicken	thicken	VBN
12350	1420	7	with	with	IN
12350	1420	8	a	a	DT
12350	1420	9	grated	grate	VBN
12350	1420	10	raw	raw	JJ
12350	1420	11	potato	potato	NN
12350	1420	12	and	and	CC
12350	1420	13	add	add	VB
12350	1420	14	a	a	DT
12350	1420	15	little	little	JJ
12350	1420	16	brown	brown	JJ
12350	1420	17	sugar	sugar	NN
12350	1420	18	.	.	.
12350	1421	1	Some	some	DT
12350	1421	2	like	like	VBP
12350	1421	3	a	a	DT
12350	1421	4	few	few	JJ
12350	1421	5	caraway	caraway	JJ
12350	1421	6	seeds	seed	NNS
12350	1421	7	added	add	VBD
12350	1421	8	.	.	.
12350	1422	1	SAUERBRATEN	SAUERBRATEN	NNP
12350	1422	2	Take	take	VB
12350	1422	3	a	a	DT
12350	1422	4	piece	piece	NN
12350	1422	5	of	of	IN
12350	1422	6	cross	cross	JJ
12350	1422	7	-	-	JJ
12350	1422	8	rib	rib	JJ
12350	1422	9	or	or	CC
12350	1422	10	middle	middle	JJ
12350	1422	11	cut	cut	NN
12350	1422	12	of	of	IN
12350	1422	13	chuck	chuck	NN
12350	1422	14	about	about	IN
12350	1422	15	three	three	CD
12350	1422	16	pounds	pound	NNS
12350	1422	17	,	,	,
12350	1422	18	and	and	CC
12350	1422	19	put	put	VBD
12350	1422	20	it	-PRON-	PRP
12350	1422	21	in	in	IN
12350	1422	22	a	a	DT
12350	1422	23	deep	deep	JJ
12350	1422	24	earthen	earthen	JJ
12350	1422	25	jar	jar	NN
12350	1422	26	and	and	CC
12350	1422	27	pour	pour	VB
12350	1422	28	enough	enough	JJ
12350	1422	29	boiling	boiling	NN
12350	1422	30	vinegar	vinegar	NN
12350	1422	31	over	over	IN
12350	1422	32	it	-PRON-	PRP
12350	1422	33	to	to	TO
12350	1422	34	cover	cover	VB
12350	1422	35	;	;	:
12350	1422	36	you	-PRON-	PRP
12350	1422	37	may	may	MD
12350	1422	38	take	take	VB
12350	1422	39	one	one	CD
12350	1422	40	-	-	HYPH
12350	1422	41	third	third	NN
12350	1422	42	water	water	NN
12350	1422	43	.	.	.
12350	1423	1	Add	add	VB
12350	1423	2	to	to	IN
12350	1423	3	the	the	DT
12350	1423	4	vinegar	vinegar	NN
12350	1423	5	when	when	WRB
12350	1423	6	boiling	boil	VBG
12350	1423	7	four	four	CD
12350	1423	8	bay	bay	NN
12350	1423	9	leaves	leave	NNS
12350	1423	10	,	,	,
12350	1423	11	some	some	DT
12350	1423	12	whole	whole	JJ
12350	1423	13	peppercorns	peppercorn	NNS
12350	1423	14	,	,	,
12350	1423	15	cloves	clove	NNS
12350	1423	16	and	and	CC
12350	1423	17	whole	whole	JJ
12350	1423	18	mace	mace	NN
12350	1423	19	.	.	.
12350	1424	1	Pour	pour	VB
12350	1424	2	this	this	DT
12350	1424	3	over	over	IN
12350	1424	4	the	the	DT
12350	1424	5	meat	meat	NN
12350	1424	6	and	and	CC
12350	1424	7	turn	turn	VB
12350	1424	8	it	-PRON-	PRP
12350	1424	9	daily	daily	RB
12350	1424	10	.	.	.
12350	1425	1	In	in	IN
12350	1425	2	summer	summer	NN
12350	1425	3	three	three	CD
12350	1425	4	days	day	NNS
12350	1425	5	is	be	VBZ
12350	1425	6	the	the	DT
12350	1425	7	longest	long	JJS
12350	1425	8	time	time	NN
12350	1425	9	allowed	allow	VBN
12350	1425	10	for	for	IN
12350	1425	11	the	the	DT
12350	1425	12	meat	meat	NN
12350	1425	13	to	to	TO
12350	1425	14	remain	remain	VB
12350	1425	15	in	in	IN
12350	1425	16	this	this	DT
12350	1425	17	pickle	pickle	NN
12350	1425	18	;	;	:
12350	1425	19	but	but	CC
12350	1425	20	in	in	IN
12350	1425	21	winter	winter	NN
12350	1425	22	eight	eight	CD
12350	1425	23	days	day	NNS
12350	1425	24	is	be	VBZ
12350	1425	25	not	not	RB
12350	1425	26	too	too	RB
12350	1425	27	long	long	JJ
12350	1425	28	.	.	.
12350	1426	1	When	when	WRB
12350	1426	2	ready	ready	JJ
12350	1426	3	to	to	TO
12350	1426	4	boil	boil	VB
12350	1426	5	,	,	,
12350	1426	6	heat	heat	VB
12350	1426	7	one	one	CD
12350	1426	8	tablespoon	tablespoon	NN
12350	1426	9	drippings	dripping	NNS
12350	1426	10	in	in	IN
12350	1426	11	a	a	DT
12350	1426	12	stew	stew	NN
12350	1426	13	-	-	HYPH
12350	1426	14	pan	pan	NN
12350	1426	15	.	.	.
12350	1427	1	Cut	cut	VB
12350	1427	2	up	up	RP
12350	1427	3	one	one	CD
12350	1427	4	or	or	CC
12350	1427	5	two	two	CD
12350	1427	6	onions	onion	NNS
12350	1427	7	in	in	IN
12350	1427	8	it	-PRON-	PRP
12350	1427	9	;	;	:
12350	1427	10	stew	stew	NN
12350	1427	11	until	until	IN
12350	1427	12	tender	tender	NN
12350	1427	13	and	and	CC
12350	1427	14	then	then	RB
12350	1427	15	put	put	VBD
12350	1427	16	in	in	IN
12350	1427	17	the	the	DT
12350	1427	18	beef	beef	NN
12350	1427	19	,	,	,
12350	1427	20	salting	salt	VBG
12350	1427	21	it	-PRON-	PRP
12350	1427	22	on	on	IN
12350	1427	23	both	both	DT
12350	1427	24	sides	side	NNS
12350	1427	25	before	before	IN
12350	1427	26	stewing	stew	VBG
12350	1427	27	.	.	.
12350	1428	1	Stew	Stew	NNP
12350	1428	2	closely	closely	RB
12350	1428	3	covered	cover	VBN
12350	1428	4	and	and	CC
12350	1428	5	if	if	IN
12350	1428	6	not	not	RB
12350	1428	7	acid	acid	VB
12350	1428	8	enough	enough	RB
12350	1428	9	add	add	VB
12350	1428	10	some	some	DT
12350	1428	11	of	of	IN
12350	1428	12	the	the	DT
12350	1428	13	brine	brine	NN
12350	1428	14	in	in	IN
12350	1428	15	which	which	WDT
12350	1428	16	it	-PRON-	PRP
12350	1428	17	was	be	VBD
12350	1428	18	pickled	pickle	VBN
12350	1428	19	.	.	.
12350	1429	1	Stew	stew	VB
12350	1429	2	about	about	RB
12350	1429	3	three	three	CD
12350	1429	4	hours	hour	NNS
12350	1429	5	and	and	CC
12350	1429	6	thicken	thicken	VB
12350	1429	7	the	the	DT
12350	1429	8	gravy	gravy	NN
12350	1429	9	with	with	IN
12350	1429	10	flour	flour	NN
12350	1429	11	.	.	.
12350	1430	1	ROLLED	roll	VBN
12350	1430	2	BEEF	BEEF	NNP
12350	1430	3	--	--	:
12350	1430	4	POT	POT	NNP
12350	1430	5	-	-	HYPH
12350	1430	6	ROASTED	ROASTED	NNP
12350	1430	7	Take	take	VB
12350	1430	8	one	one	CD
12350	1430	9	pound	pound	NN
12350	1430	10	and	and	CC
12350	1430	11	one	one	CD
12350	1430	12	-	-	HYPH
12350	1430	13	half	half	NN
12350	1430	14	of	of	IN
12350	1430	15	tenderloin	tenderloin	JJ
12350	1430	16	,	,	,
12350	1430	17	sprinkle	sprinkle	VB
12350	1430	18	it	-PRON-	PRP
12350	1430	19	with	with	IN
12350	1430	20	parsley	parsley	NN
12350	1430	21	and	and	CC
12350	1430	22	onion	onion	NN
12350	1430	23	;	;	:
12350	1430	24	season	season	NN
12350	1430	25	with	with	IN
12350	1430	26	pepper	pepper	NN
12350	1430	27	and	and	CC
12350	1430	28	salt	salt	NN
12350	1430	29	;	;	:
12350	1430	30	roll	roll	NN
12350	1430	31	and	and	CC
12350	1430	32	tie	tie	VB
12350	1430	33	it	-PRON-	PRP
12350	1430	34	.	.	.
12350	1431	1	Place	place	VB
12350	1431	2	it	-PRON-	PRP
12350	1431	3	in	in	IN
12350	1431	4	a	a	DT
12350	1431	5	pan	pan	NN
12350	1431	6	with	with	IN
12350	1431	7	soup	soup	NN
12350	1431	8	stock	stock	NN
12350	1431	9	(	(	-LRB-
12350	1431	10	or	or	CC
12350	1431	11	water	water	NN
12350	1431	12	if	if	IN
12350	1431	13	you	-PRON-	PRP
12350	1431	14	have	have	VBP
12350	1431	15	no	no	DT
12350	1431	16	stock	stock	NN
12350	1431	17	)	)	-RRB-
12350	1431	18	,	,	,
12350	1431	19	carrot	carrot	NN
12350	1431	20	and	and	CC
12350	1431	21	bay	bay	NN
12350	1431	22	leaf	leaf	NN
12350	1431	23	and	and	CC
12350	1431	24	pot	pot	NN
12350	1431	25	roast	roast	NN
12350	1431	26	for	for	IN
12350	1431	27	one	one	CD
12350	1431	28	and	and	CC
12350	1431	29	one	one	CD
12350	1431	30	-	-	HYPH
12350	1431	31	half	half	NN
12350	1431	32	hours	hour	NNS
12350	1431	33	.	.	.
12350	1432	1	Serve	serve	VB
12350	1432	2	with	with	IN
12350	1432	3	tomato	tomato	NN
12350	1432	4	or	or	CC
12350	1432	5	brown	brown	JJ
12350	1432	6	sauce	sauce	NN
12350	1432	7	.	.	.
12350	1433	1	MOCK	MOCK	NNP
12350	1433	2	DUCK	DUCK	NNP
12350	1433	3	Take	take	VBP
12350	1433	4	the	the	DT
12350	1433	5	tenderloin	tenderloin	NN
12350	1433	6	,	,	,
12350	1433	7	lay	lay	VB
12350	1433	8	it	-PRON-	PRP
12350	1433	9	flat	flat	JJ
12350	1433	10	on	on	IN
12350	1433	11	a	a	DT
12350	1433	12	board	board	NN
12350	1433	13	after	after	IN
12350	1433	14	removing	remove	VBG
12350	1433	15	the	the	DT
12350	1433	16	fat	fat	NN
12350	1433	17	.	.	.
12350	1434	1	Make	make	VB
12350	1434	2	a	a	DT
12350	1434	3	stuffing	stuffing	NN
12350	1434	4	as	as	IN
12350	1434	5	for	for	IN
12350	1434	6	poultry	poultry	NN
12350	1434	7	.	.	.
12350	1435	1	See	see	VB
12350	1435	2	"	"	``
12350	1435	3	To	to	IN
12350	1435	4	Stuff	Stuff	NNP
12350	1435	5	Poultry	Poultry	NNP
12350	1435	6	"	"	''
12350	1435	7	.	.	.
12350	1436	1	Spread	spread	VB
12350	1436	2	this	this	DT
12350	1436	3	mixture	mixture	NN
12350	1436	4	on	on	IN
12350	1436	5	the	the	DT
12350	1436	6	meat	meat	NN
12350	1436	7	evenly	evenly	RB
12350	1436	8	;	;	:
12350	1436	9	then	then	RB
12350	1436	10	roll	roll	VB
12350	1436	11	and	and	CC
12350	1436	12	tie	tie	VB
12350	1436	13	it	-PRON-	PRP
12350	1436	14	with	with	IN
12350	1436	15	white	white	JJ
12350	1436	16	twine	twine	NN
12350	1436	17	;	;	:
12350	1436	18	turn	turn	VB
12350	1436	19	in	in	RP
12350	1436	20	the	the	DT
12350	1436	21	ends	end	NNS
12350	1436	22	to	to	TO
12350	1436	23	make	make	VB
12350	1436	24	it	-PRON-	PRP
12350	1436	25	even	even	RB
12350	1436	26	and	and	CC
12350	1436	27	shapely	shapely	RB
12350	1436	28	.	.	.
12350	1437	1	Cut	cut	VB
12350	1437	2	into	into	IN
12350	1437	3	dice	dice	NN
12350	1437	4	an	an	DT
12350	1437	5	onion	onion	NN
12350	1437	6	,	,	,
12350	1437	7	turnip	turnip	NN
12350	1437	8	,	,	,
12350	1437	9	and	and	CC
12350	1437	10	carrot	carrot	NN
12350	1437	11	,	,	,
12350	1437	12	and	and	CC
12350	1437	13	place	place	VB
12350	1437	14	them	-PRON-	PRP
12350	1437	15	in	in	IN
12350	1437	16	a	a	DT
12350	1437	17	baking	baking	NN
12350	1437	18	-	-	HYPH
12350	1437	19	pan	pan	NN
12350	1437	20	;	;	,
12350	1437	21	lay	lie	VBD
12350	1437	22	the	the	DT
12350	1437	23	rolled	roll	VBN
12350	1437	24	meat	meat	NN
12350	1437	25	on	on	IN
12350	1437	26	the	the	DT
12350	1437	27	bed	bed	NN
12350	1437	28	of	of	IN
12350	1437	29	vegetables	vegetable	NNS
12350	1437	30	;	;	:
12350	1437	31	pour	pour	VB
12350	1437	32	in	in	IN
12350	1437	33	enough	enough	JJ
12350	1437	34	stock	stock	NN
12350	1437	35	or	or	CC
12350	1437	36	water	water	NN
12350	1437	37	to	to	TO
12350	1437	38	cover	cover	VB
12350	1437	39	the	the	DT
12350	1437	40	pan	pan	NN
12350	1437	41	one	one	CD
12350	1437	42	inch	inch	NN
12350	1437	43	deep	deep	RB
12350	1437	44	;	;	:
12350	1437	45	add	add	VB
12350	1437	46	a	a	DT
12350	1437	47	bouquet	bouquet	NN
12350	1437	48	made	make	VBN
12350	1437	49	of	of	IN
12350	1437	50	parsley	parsley	NN
12350	1437	51	,	,	,
12350	1437	52	one	one	CD
12350	1437	53	bay	bay	NN
12350	1437	54	leaf	leaf	NN
12350	1437	55	and	and	CC
12350	1437	56	three	three	CD
12350	1437	57	cloves	clove	NNS
12350	1437	58	;	;	:
12350	1437	59	cover	cover	VB
12350	1437	60	with	with	IN
12350	1437	61	another	another	DT
12350	1437	62	pan	pan	NN
12350	1437	63	,	,	,
12350	1437	64	and	and	CC
12350	1437	65	let	let	VB
12350	1437	66	cook	cook	NN
12350	1437	67	slowly	slowly	RB
12350	1437	68	for	for	IN
12350	1437	69	four	four	CD
12350	1437	70	hours	hour	NNS
12350	1437	71	,	,	,
12350	1437	72	basting	baste	VBG
12350	1437	73	frequently	frequently	RB
12350	1437	74	.	.	.
12350	1438	1	It	-PRON-	PRP
12350	1438	2	can	can	MD
12350	1438	3	be	be	VB
12350	1438	4	done	do	VBN
12350	1438	5	in	in	IN
12350	1438	6	a	a	DT
12350	1438	7	pot	pot	NN
12350	1438	8	just	just	RB
12350	1438	9	as	as	RB
12350	1438	10	well	well	RB
12350	1438	11	,	,	,
12350	1438	12	and	and	CC
12350	1438	13	should	should	MD
12350	1438	14	be	be	VB
12350	1438	15	covered	cover	VBN
12350	1438	16	as	as	RB
12350	1438	17	tight	tight	JJ
12350	1438	18	as	as	IN
12350	1438	19	possible	possible	JJ
12350	1438	20	;	;	:
12350	1438	21	when	when	WRB
12350	1438	22	cooked	cook	VBN
12350	1438	23	,	,	,
12350	1438	24	strain	strain	VB
12350	1438	25	off	off	RP
12350	1438	26	the	the	DT
12350	1438	27	vegetables	vegetable	NNS
12350	1438	28	;	;	:
12350	1438	29	thicken	thicken	VB
12350	1438	30	the	the	DT
12350	1438	31	gravy	gravy	NN
12350	1438	32	with	with	IN
12350	1438	33	one	one	CD
12350	1438	34	tablespoon	tablespoon	NN
12350	1438	35	of	of	IN
12350	1438	36	flour	flour	NN
12350	1438	37	browned	brown	VBN
12350	1438	38	in	in	IN
12350	1438	39	fat	fat	NN
12350	1438	40	and	and	CC
12350	1438	41	serve	serve	VB
12350	1438	42	it	-PRON-	PRP
12350	1438	43	with	with	IN
12350	1438	44	the	the	DT
12350	1438	45	meat	meat	NN
12350	1438	46	.	.	.
12350	1439	1	Long	long	JJ
12350	1439	2	,	,	,
12350	1439	3	slow	slow	JJ
12350	1439	4	cooking	cooking	NN
12350	1439	5	is	be	VBZ
12350	1439	6	required	require	VBN
12350	1439	7	to	to	TO
12350	1439	8	make	make	VB
12350	1439	9	the	the	DT
12350	1439	10	meat	meat	NN
12350	1439	11	tender	tender	NN
12350	1439	12	.	.	.
12350	1440	1	If	if	IN
12350	1440	2	cooked	cook	VBN
12350	1440	3	too	too	RB
12350	1440	4	fast	fast	RB
12350	1440	5	it	-PRON-	PRP
12350	1440	6	will	will	MD
12350	1440	7	not	not	RB
12350	1440	8	be	be	VB
12350	1440	9	good	good	JJ
12350	1440	10	.	.	.
12350	1441	1	MARROWBONES	marrowbone	NNS
12350	1441	2	Have	have	VBP
12350	1441	3	the	the	DT
12350	1441	4	bones	bone	NNS
12350	1441	5	cut	cut	VBN
12350	1441	6	into	into	IN
12350	1441	7	pieces	piece	NNS
12350	1441	8	two	two	CD
12350	1441	9	or	or	CC
12350	1441	10	three	three	CD
12350	1441	11	inches	inch	NNS
12350	1441	12	long	long	JJ
12350	1441	13	;	;	:
12350	1441	14	scrape	scrape	VB
12350	1441	15	and	and	CC
12350	1441	16	wash	wash	VB
12350	1441	17	them	-PRON-	PRP
12350	1441	18	very	very	RB
12350	1441	19	clean	clean	JJ
12350	1441	20	;	;	:
12350	1441	21	spread	spread	VB
12350	1441	22	a	a	DT
12350	1441	23	little	little	JJ
12350	1441	24	thick	thick	JJ
12350	1441	25	dough	dough	NN
12350	1441	26	on	on	IN
12350	1441	27	each	each	DT
12350	1441	28	end	end	NN
12350	1441	29	to	to	TO
12350	1441	30	keep	keep	VB
12350	1441	31	the	the	DT
12350	1441	32	marrow	marrow	NN
12350	1441	33	in	in	RP
12350	1441	34	;	;	:
12350	1441	35	then	then	RB
12350	1441	36	tie	tie	VB
12350	1441	37	each	each	DT
12350	1441	38	bone	bone	NN
12350	1441	39	in	in	IN
12350	1441	40	a	a	DT
12350	1441	41	piece	piece	NN
12350	1441	42	of	of	IN
12350	1441	43	cloth	cloth	NN
12350	1441	44	and	and	CC
12350	1441	45	boil	boil	VB
12350	1441	46	them	-PRON-	PRP
12350	1441	47	for	for	IN
12350	1441	48	one	one	CD
12350	1441	49	hour	hour	NN
12350	1441	50	.	.	.
12350	1442	1	Remove	remove	VB
12350	1442	2	the	the	DT
12350	1442	3	cloth	cloth	NN
12350	1442	4	and	and	CC
12350	1442	5	paste	paste	NN
12350	1442	6	,	,	,
12350	1442	7	and	and	CC
12350	1442	8	place	place	VB
12350	1442	9	each	each	DT
12350	1442	10	bone	bone	NN
12350	1442	11	on	on	IN
12350	1442	12	a	a	DT
12350	1442	13	square	square	NN
12350	1442	14	of	of	IN
12350	1442	15	toast	toast	NN
12350	1442	16	;	;	:
12350	1442	17	sprinkle	sprinkle	VB
12350	1442	18	with	with	IN
12350	1442	19	red	red	JJ
12350	1442	20	pepper	pepper	NN
12350	1442	21	and	and	CC
12350	1442	22	serve	serve	VB
12350	1442	23	very	very	RB
12350	1442	24	hot	hot	JJ
12350	1442	25	.	.	.
12350	1443	1	Or	or	CC
12350	1443	2	the	the	DT
12350	1443	3	marrow	marrow	NN
12350	1443	4	-	-	HYPH
12350	1443	5	bone	bone	NN
12350	1443	6	can	can	MD
12350	1443	7	be	be	VB
12350	1443	8	boiled	boil	VBN
12350	1443	9	without	without	IN
12350	1443	10	being	be	VBG
12350	1443	11	cut	cut	VBN
12350	1443	12	,	,	,
12350	1443	13	the	the	DT
12350	1443	14	marrow	marrow	NN
12350	1443	15	then	then	RB
12350	1443	16	removed	remove	VBD
12350	1443	17	with	with	IN
12350	1443	18	a	a	DT
12350	1443	19	spoon	spoon	NN
12350	1443	20	and	and	CC
12350	1443	21	placed	place	VBN
12350	1443	22	on	on	IN
12350	1443	23	squares	square	NNS
12350	1443	24	of	of	IN
12350	1443	25	hot	hot	JJ
12350	1443	26	toast	toast	NN
12350	1443	27	.	.	.
12350	1444	1	Serve	serve	VB
12350	1444	2	for	for	IN
12350	1444	3	luncheon	luncheon	NN
12350	1444	4	.	.	.
12350	1445	1	ROAST	ROAST	NNP
12350	1445	2	BEEF	BEEF	NNP
12350	1445	3	,	,	,
12350	1445	4	No	no	UH
12350	1445	5	.	.	.
12350	1446	1	1	1	LS
12350	1446	2	Take	take	VB
12350	1446	3	prime	prime	JJ
12350	1446	4	rib	rib	NN
12350	1446	5	roast	roast	NN
12350	1446	6	.	.	.
12350	1447	1	Cut	cut	VB
12350	1447	2	up	up	RP
12350	1447	3	a	a	DT
12350	1447	4	small	small	JJ
12350	1447	5	onion	onion	NN
12350	1447	6	,	,	,
12350	1447	7	a	a	DT
12350	1447	8	celery	celery	NN
12350	1447	9	root	root	NN
12350	1447	10	and	and	CC
12350	1447	11	part	part	NN
12350	1447	12	of	of	IN
12350	1447	13	a	a	DT
12350	1447	14	carrot	carrot	NN
12350	1447	15	into	into	IN
12350	1447	16	rather	rather	RB
12350	1447	17	small	small	JJ
12350	1447	18	pieces	piece	NNS
12350	1447	19	and	and	CC
12350	1447	20	add	add	VB
12350	1447	21	to	to	IN
12350	1447	22	these	these	DT
12350	1447	23	two	two	CD
12350	1447	24	or	or	CC
12350	1447	25	three	three	CD
12350	1447	26	sprigs	sprig	NNS
12350	1447	27	of	of	IN
12350	1447	28	parsley	parsley	NN
12350	1447	29	and	and	CC
12350	1447	30	one	one	CD
12350	1447	31	bay	bay	NN
12350	1447	32	leaf	leaf	NN
12350	1447	33	.	.	.
12350	1448	1	Sprinkle	sprinkle	VB
12350	1448	2	these	these	DT
12350	1448	3	over	over	IN
12350	1448	4	the	the	DT
12350	1448	5	bottom	bottom	NN
12350	1448	6	of	of	IN
12350	1448	7	the	the	DT
12350	1448	8	dripping	dripping	JJ
12350	1448	9	-	-	HYPH
12350	1448	10	pan	pan	NN
12350	1448	11	and	and	CC
12350	1448	12	place	place	VB
12350	1448	13	your	-PRON-	PRP$
12350	1448	14	roast	roast	NN
12350	1448	15	on	on	IN
12350	1448	16	this	this	DT
12350	1448	17	bed	bed	NN
12350	1448	18	.	.	.
12350	1449	1	The	the	DT
12350	1449	2	oven	oven	NN
12350	1449	3	should	should	MD
12350	1449	4	be	be	VB
12350	1449	5	very	very	RB
12350	1449	6	hot	hot	JJ
12350	1449	7	when	when	WRB
12350	1449	8	the	the	DT
12350	1449	9	roast	roast	NN
12350	1449	10	is	be	VBZ
12350	1449	11	first	first	RB
12350	1449	12	put	put	VBN
12350	1449	13	in	in	RP
12350	1449	14	,	,	,
12350	1449	15	but	but	CC
12350	1449	16	when	when	WRB
12350	1449	17	the	the	DT
12350	1449	18	roast	roast	NN
12350	1449	19	is	be	VBZ
12350	1449	20	browned	brown	VBN
12350	1449	21	sufficiently	sufficiently	RB
12350	1449	22	to	to	TO
12350	1449	23	retain	retain	VB
12350	1449	24	its	-PRON-	PRP$
12350	1449	25	juices	juice	NNS
12350	1449	26	,	,	,
12350	1449	27	moderate	moderate	VB
12350	1449	28	the	the	DT
12350	1449	29	heat	heat	NN
12350	1449	30	and	and	CC
12350	1449	31	roast	roast	VB
12350	1449	32	more	more	RBR
12350	1449	33	slowly	slowly	RB
12350	1449	34	until	until	IN
12350	1449	35	the	the	DT
12350	1449	36	meat	meat	NN
12350	1449	37	is	be	VBZ
12350	1449	38	done	do	VBN
12350	1449	39	.	.	.
12350	1450	1	Do	do	VBP
12350	1450	2	not	not	RB
12350	1450	3	season	season	VB
12350	1450	4	until	until	IN
12350	1450	5	the	the	DT
12350	1450	6	roast	roast	NN
12350	1450	7	is	be	VBZ
12350	1450	8	browned	brown	VBN
12350	1450	9	,	,	,
12350	1450	10	and	and	CC
12350	1450	11	then	then	RB
12350	1450	12	add	add	VB
12350	1450	13	salt	salt	NN
12350	1450	14	and	and	CC
12350	1450	15	pepper	pepper	NN
12350	1450	16	.	.	.
12350	1451	1	Enough	enough	JJ
12350	1451	2	juice	juice	NN
12350	1451	3	and	and	CC
12350	1451	4	fat	fat	NN
12350	1451	5	will	will	MD
12350	1451	6	drop	drop	VB
12350	1451	7	from	from	IN
12350	1451	8	the	the	DT
12350	1451	9	roast	roast	NN
12350	1451	10	to	to	TO
12350	1451	11	give	give	VB
12350	1451	12	the	the	DT
12350	1451	13	necessary	necessary	JJ
12350	1451	14	broth	broth	NN
12350	1451	15	for	for	IN
12350	1451	16	basting	baste	VBG
12350	1451	17	.	.	.
12350	1452	1	Baste	Baste	NNP
12350	1452	2	frequently	frequently	RB
12350	1452	3	and	and	CC
12350	1452	4	turn	turn	VB
12350	1452	5	occasionally	occasionally	RB
12350	1452	6	,	,	,
12350	1452	7	being	be	VBG
12350	1452	8	very	very	RB
12350	1452	9	careful	careful	JJ
12350	1452	10	,	,	,
12350	1452	11	however	however	RB
12350	1452	12	,	,	,
12350	1452	13	not	not	RB
12350	1452	14	to	to	TO
12350	1452	15	stick	stick	VB
12350	1452	16	a	a	DT
12350	1452	17	fork	fork	NN
12350	1452	18	into	into	IN
12350	1452	19	the	the	DT
12350	1452	20	roast	roast	NN
12350	1452	21	.	.	.
12350	1453	1	ROAST	ROAST	NNP
12350	1453	2	BEEF	BEEF	NNP
12350	1453	3	,	,	,
12350	1453	4	No	no	UH
12350	1453	5	.	.	.
12350	1454	1	2	2	CD
12350	1454	2	Season	season	NN
12350	1454	3	meat	meat	NN
12350	1454	4	with	with	IN
12350	1454	5	salt	salt	NN
12350	1454	6	and	and	CC
12350	1454	7	paprika	paprika	NNP
12350	1454	8	.	.	.
12350	1455	1	Dredge	dredge	NN
12350	1455	2	with	with	IN
12350	1455	3	flour	flour	NN
12350	1455	4	.	.	.
12350	1456	1	Place	place	NN
12350	1456	2	on	on	IN
12350	1456	3	rack	rack	NN
12350	1456	4	in	in	IN
12350	1456	5	dripping	dripping	JJ
12350	1456	6	-	-	HYPH
12350	1456	7	pan	pan	NN
12350	1456	8	with	with	IN
12350	1456	9	two	two	CD
12350	1456	10	or	or	CC
12350	1456	11	three	three	CD
12350	1456	12	tablespoons	tablespoon	NNS
12350	1456	13	fat	fat	JJ
12350	1456	14	,	,	,
12350	1456	15	in	in	IN
12350	1456	16	hot	hot	JJ
12350	1456	17	oven	oven	NNP
12350	1456	18	,	,	,
12350	1456	19	to	to	TO
12350	1456	20	brown	brown	VB
12350	1456	21	quickly	quickly	RB
12350	1456	22	.	.	.
12350	1457	1	Reduce	reduce	VB
12350	1457	2	heat	heat	NN
12350	1457	3	and	and	CC
12350	1457	4	baste	baste	NN
12350	1457	5	every	every	DT
12350	1457	6	ten	ten	CD
12350	1457	7	minutes	minute	NNS
12350	1457	8	with	with	IN
12350	1457	9	the	the	DT
12350	1457	10	fat	fat	NN
12350	1457	11	that	that	WDT
12350	1457	12	has	have	VBZ
12350	1457	13	fried	fry	VBN
12350	1457	14	out	out	RP
12350	1457	15	.	.	.
12350	1458	1	When	when	WRB
12350	1458	2	meat	meat	NN
12350	1458	3	is	be	VBZ
12350	1458	4	about	about	RB
12350	1458	5	half	half	RB
12350	1458	6	done	do	VBN
12350	1458	7	,	,	,
12350	1458	8	turn	turn	VB
12350	1458	9	it	-PRON-	PRP
12350	1458	10	over	over	RP
12350	1458	11	,	,	,
12350	1458	12	dredge	dredge	VB
12350	1458	13	with	with	IN
12350	1458	14	flour	flour	NN
12350	1458	15	,	,	,
12350	1458	16	finish	finish	NN
12350	1458	17	browning	browning	NN
12350	1458	18	.	.	.
12350	1459	1	If	if	IN
12350	1459	2	necessary	necessary	JJ
12350	1459	3	,	,	,
12350	1459	4	add	add	VB
12350	1459	5	a	a	DT
12350	1459	6	small	small	JJ
12350	1459	7	quantity	quantity	NN
12350	1459	8	of	of	IN
12350	1459	9	water	water	NN
12350	1459	10	.	.	.
12350	1460	1	Allow	allow	VB
12350	1460	2	fifteen	fifteen	CD
12350	1460	3	to	to	TO
12350	1460	4	twenty	twenty	CD
12350	1460	5	minutes	minute	NNS
12350	1460	6	for	for	IN
12350	1460	7	each	each	DT
12350	1460	8	pound	pound	NN
12350	1460	9	of	of	IN
12350	1460	10	meat	meat	NN
12350	1460	11	.	.	.
12350	1461	1	Three	three	CD
12350	1461	2	pounds	pound	NNS
12350	1461	3	is	be	VBZ
12350	1461	4	the	the	DT
12350	1461	5	smallest	small	JJS
12350	1461	6	roast	roast	NN
12350	1461	7	practicable	practicable	JJ
12350	1461	8	.	.	.
12350	1462	1	ROAST	ROAST	NNP
12350	1462	2	BEEF	BEEF	NNP
12350	1462	3	(	(	-LRB-
12350	1462	4	RUSSIAN	RUSSIAN	NNP
12350	1462	5	STYLE	STYLE	NNP
12350	1462	6	)	)	-RRB-
12350	1462	7	Place	place	VB
12350	1462	8	a	a	DT
12350	1462	9	piece	piece	NN
12350	1462	10	of	of	IN
12350	1462	11	cross	cross	JJ
12350	1462	12	-	-	JJ
12350	1462	13	rib	rib	JJ
12350	1462	14	or	or	CC
12350	1462	15	shoulder	shoulder	NN
12350	1462	16	weighing	weigh	VBG
12350	1462	17	three	three	CD
12350	1462	18	pounds	pound	NNS
12350	1462	19	in	in	IN
12350	1462	20	roasting	roasting	NN
12350	1462	21	-	-	HYPH
12350	1462	22	pan	pan	NN
12350	1462	23	,	,	,
12350	1462	24	slice	slice	VB
12350	1462	25	some	some	DT
12350	1462	26	onions	onion	NNS
12350	1462	27	over	over	IN
12350	1462	28	it	-PRON-	PRP
12350	1462	29	,	,	,
12350	1462	30	season	season	NN
12350	1462	31	with	with	IN
12350	1462	32	salt	salt	NN
12350	1462	33	and	and	CC
12350	1462	34	pepper	pepper	NN
12350	1462	35	,	,	,
12350	1462	36	add	add	VB
12350	1462	37	some	some	DT
12350	1462	38	water	water	NN
12350	1462	39	and	and	CC
12350	1462	40	let	let	VB
12350	1462	41	it	-PRON-	PRP
12350	1462	42	cook	cook	VB
12350	1462	43	well	well	RB
12350	1462	44	.	.	.
12350	1463	1	Then	then	RB
12350	1463	2	peel	peel	VB
12350	1463	3	a	a	DT
12350	1463	4	few	few	JJ
12350	1463	5	potatoes	potato	NNS
12350	1463	6	and	and	CC
12350	1463	7	put	put	VBD
12350	1463	8	them	-PRON-	PRP
12350	1463	9	under	under	IN
12350	1463	10	the	the	DT
12350	1463	11	meat	meat	NN
12350	1463	12	.	.	.
12350	1464	1	When	when	WRB
12350	1464	2	the	the	DT
12350	1464	3	meat	meat	NN
12350	1464	4	becomes	become	VBZ
12350	1464	5	brown	brown	JJ
12350	1464	6	,	,	,
12350	1464	7	turn	turn	VBP
12350	1464	8	it	-PRON-	PRP
12350	1464	9	and	and	CC
12350	1464	10	cook	cook	VB
12350	1464	11	until	until	IN
12350	1464	12	it	-PRON-	PRP
12350	1464	13	browns	brown	VBZ
12350	1464	14	on	on	IN
12350	1464	15	the	the	DT
12350	1464	16	other	other	JJ
12350	1464	17	side	side	NN
12350	1464	18	.	.	.
12350	1465	1	WIENER	WIENER	NNP
12350	1465	2	BRATEN	BRATEN	NNP
12350	1465	3	--	--	:
12350	1465	4	VIENNA	VIENNA	NNP
12350	1465	5	ROAST	roast	NN
12350	1465	6	Take	take	VB
12350	1465	7	a	a	DT
12350	1465	8	shoulder	shoulder	NN
12350	1465	9	,	,	,
12350	1465	10	have	have	VB
12350	1465	11	the	the	DT
12350	1465	12	bone	bone	NN
12350	1465	13	taken	take	VBN
12350	1465	14	out	out	RP
12350	1465	15	and	and	CC
12350	1465	16	then	then	RB
12350	1465	17	pound	pound	VB
12350	1465	18	the	the	DT
12350	1465	19	meat	meat	NN
12350	1465	20	well	well	RB
12350	1465	21	with	with	IN
12350	1465	22	a	a	DT
12350	1465	23	mallet	mallet	NN
12350	1465	24	.	.	.
12350	1466	1	Lay	lay	VB
12350	1466	2	it	-PRON-	PRP
12350	1466	3	in	in	IN
12350	1466	4	vinegar	vinegar	NN
12350	1466	5	for	for	IN
12350	1466	6	twenty	twenty	CD
12350	1466	7	-	-	HYPH
12350	1466	8	four	four	CD
12350	1466	9	hours	hour	NNS
12350	1466	10	.	.	.
12350	1467	1	Heat	heat	VB
12350	1467	2	some	some	DT
12350	1467	3	fat	fat	NN
12350	1467	4	or	or	CC
12350	1467	5	goose	goose	VB
12350	1467	6	oil	oil	NN
12350	1467	7	in	in	IN
12350	1467	8	a	a	DT
12350	1467	9	deep	deep	JJ
12350	1467	10	pan	pan	NN
12350	1467	11	or	or	CC
12350	1467	12	kettle	kettle	NN
12350	1467	13	which	which	WDT
12350	1467	14	has	have	VBZ
12350	1467	15	a	a	DT
12350	1467	16	cover	cover	NN
12350	1467	17	that	that	WDT
12350	1467	18	fits	fit	VBZ
12350	1467	19	air	air	NN
12350	1467	20	tight	tight	JJ
12350	1467	21	and	and	CC
12350	1467	22	lay	lie	VBD
12350	1467	23	the	the	DT
12350	1467	24	meat	meat	NN
12350	1467	25	in	in	IN
12350	1467	26	the	the	DT
12350	1467	27	hot	hot	JJ
12350	1467	28	fat	fat	NN
12350	1467	29	and	and	CC
12350	1467	30	sprinkle	sprinkle	VB
12350	1467	31	the	the	DT
12350	1467	32	upper	upper	JJ
12350	1467	33	side	side	NN
12350	1467	34	with	with	IN
12350	1467	35	salt	salt	NN
12350	1467	36	,	,	,
12350	1467	37	pepper	pepper	NN
12350	1467	38	and	and	CC
12350	1467	39	ginger	ginger	NN
12350	1467	40	.	.	.
12350	1468	1	Put	put	VB
12350	1468	2	an	an	DT
12350	1468	3	onion	onion	NN
12350	1468	4	in	in	IN
12350	1468	5	with	with	IN
12350	1468	6	the	the	DT
12350	1468	7	meat	meat	NN
12350	1468	8	;	;	:
12350	1468	9	stick	stick	VB
12350	1468	10	about	about	IN
12350	1468	11	half	half	PDT
12350	1468	12	a	a	DT
12350	1468	13	dozen	dozen	NN
12350	1468	14	cloves	clove	NNS
12350	1468	15	in	in	IN
12350	1468	16	the	the	DT
12350	1468	17	onion	onion	NN
12350	1468	18	and	and	CC
12350	1468	19	add	add	VB
12350	1468	20	one	one	CD
12350	1468	21	bay	bay	NN
12350	1468	22	leaf	leaf	NN
12350	1468	23	.	.	.
12350	1469	1	Now	now	RB
12350	1469	2	turn	turn	VB
12350	1469	3	the	the	DT
12350	1469	4	meat	meat	NN
12350	1469	5	over	over	RB
12350	1469	6	and	and	CC
12350	1469	7	sprinkle	sprinkle	VB
12350	1469	8	the	the	DT
12350	1469	9	other	other	JJ
12350	1469	10	side	side	NN
12350	1469	11	with	with	IN
12350	1469	12	salt	salt	NN
12350	1469	13	,	,	,
12350	1469	14	pepper	pepper	NN
12350	1469	15	and	and	CC
12350	1469	16	ginger	ginger	NN
12350	1469	17	.	.	.
12350	1470	1	Cut	cut	VB
12350	1470	2	up	up	RP
12350	1470	3	one	one	CD
12350	1470	4	or	or	CC
12350	1470	5	two	two	CD
12350	1470	6	tomatoes	tomato	NNS
12350	1470	7	and	and	CC
12350	1470	8	pour	pour	VB
12350	1470	9	some	some	DT
12350	1470	10	soup	soup	NN
12350	1470	11	stock	stock	NN
12350	1470	12	over	over	IN
12350	1470	13	all	all	DT
12350	1470	14	,	,	,
12350	1470	15	and	and	CC
12350	1470	16	a	a	DT
12350	1470	17	dash	dash	NN
12350	1470	18	of	of	IN
12350	1470	19	white	white	JJ
12350	1470	20	wine	wine	NN
12350	1470	21	.	.	.
12350	1471	1	Cover	cover	VB
12350	1471	2	closely	closely	RB
12350	1471	3	and	and	CC
12350	1471	4	stew	stew	JJ
12350	1471	5	very	very	RB
12350	1471	6	slowly	slowly	RB
12350	1471	7	for	for	IN
12350	1471	8	three	three	CD
12350	1471	9	or	or	CC
12350	1471	10	four	four	CD
12350	1471	11	hours	hour	NNS
12350	1471	12	,	,	,
12350	1471	13	turning	turn	VBG
12350	1471	14	the	the	DT
12350	1471	15	meat	meat	NN
12350	1471	16	now	now	RB
12350	1471	17	and	and	CC
12350	1471	18	then	then	RB
12350	1471	19	;	;	:
12350	1471	20	in	in	IN
12350	1471	21	doing	do	VBG
12350	1471	22	so	so	RB
12350	1471	23	do	do	VBP
12350	1471	24	not	not	RB
12350	1471	25	pierce	pierce	VB
12350	1471	26	with	with	IN
12350	1471	27	the	the	DT
12350	1471	28	fork	fork	NN
12350	1471	29	,	,	,
12350	1471	30	as	as	IN
12350	1471	31	this	this	DT
12350	1471	32	will	will	MD
12350	1471	33	allow	allow	VB
12350	1471	34	the	the	DT
12350	1471	35	juice	juice	NN
12350	1471	36	to	to	TO
12350	1471	37	escape	escape	VB
12350	1471	38	.	.	.
12350	1472	1	Do	do	VBP
12350	1472	2	not	not	RB
12350	1472	3	add	add	VB
12350	1472	4	any	any	DT
12350	1472	5	water	water	NN
12350	1472	6	.	.	.
12350	1473	1	Make	make	VB
12350	1473	2	enough	enough	JJ
12350	1473	3	potato	potato	NN
12350	1473	4	pancakes	pancake	NNS
12350	1473	5	to	to	TO
12350	1473	6	serve	serve	VB
12350	1473	7	one	one	CD
12350	1473	8	or	or	CC
12350	1473	9	two	two	CD
12350	1473	10	to	to	IN
12350	1473	11	each	each	DT
12350	1473	12	person	person	NN
12350	1473	13	with	with	IN
12350	1473	14	"	"	``
12350	1473	15	Wiener	Wiener	NNP
12350	1473	16	Braten	Braten	NNP
12350	1473	17	.	.	.
12350	1473	18	"	"	''
12350	1474	1	TO	to	IN
12350	1474	2	BROIL	BROIL	NNP
12350	1474	3	STEAK	STEAK	NNP
12350	1474	4	BY	by	IN
12350	1474	5	GAS	GAS	NNP
12350	1474	6	Wipe	Wipe	NNP
12350	1474	7	steak	steak	NN
12350	1474	8	with	with	IN
12350	1474	9	a	a	DT
12350	1474	10	damp	damp	JJ
12350	1474	11	cloth	cloth	NN
12350	1474	12	.	.	.
12350	1475	1	Trim	trim	VB
12350	1475	2	off	off	RP
12350	1475	3	the	the	DT
12350	1475	4	surplus	surplus	JJ
12350	1475	5	fat	fat	NN
12350	1475	6	.	.	.
12350	1476	1	When	when	WRB
12350	1476	2	the	the	DT
12350	1476	3	oven	oven	NN
12350	1476	4	has	have	VBZ
12350	1476	5	been	be	VBN
12350	1476	6	heated	heat	VBN
12350	1476	7	for	for	IN
12350	1476	8	from	from	IN
12350	1476	9	five	five	CD
12350	1476	10	to	to	TO
12350	1476	11	seven	seven	CD
12350	1476	12	minutes	minute	NNS
12350	1476	13	,	,	,
12350	1476	14	lay	lie	VBD
12350	1476	15	steak	steak	NNP
12350	1476	16	on	on	IN
12350	1476	17	a	a	DT
12350	1476	18	rack	rack	NN
12350	1476	19	,	,	,
12350	1476	20	greased	grease	VBN
12350	1476	21	,	,	,
12350	1476	22	as	as	IN
12350	1476	23	near	near	IN
12350	1476	24	the	the	DT
12350	1476	25	flame	flame	NN
12350	1476	26	as	as	IN
12350	1476	27	possible	possible	JJ
12350	1476	28	,	,	,
12350	1476	29	the	the	DT
12350	1476	30	position	position	NN
12350	1476	31	of	of	IN
12350	1476	32	the	the	DT
12350	1476	33	rack	rack	NN
12350	1476	34	depending	depend	VBG
12350	1476	35	on	on	IN
12350	1476	36	the	the	DT
12350	1476	37	thickness	thickness	NN
12350	1476	38	of	of	IN
12350	1476	39	the	the	DT
12350	1476	40	steak	steak	NN
12350	1476	41	.	.	.
12350	1477	1	Let	let	VB
12350	1477	2	the	the	DT
12350	1477	3	steak	steak	NN
12350	1477	4	sear	sear	NN
12350	1477	5	on	on	IN
12350	1477	6	each	each	DT
12350	1477	7	side	side	NN
12350	1477	8	,	,	,
12350	1477	9	thereby	thereby	RB
12350	1477	10	retaining	retain	VBG
12350	1477	11	the	the	DT
12350	1477	12	juice	juice	NN
12350	1477	13	.	.	.
12350	1478	1	Then	then	RB
12350	1478	2	lower	lower	VB
12350	1478	3	the	the	DT
12350	1478	4	rack	rack	NN
12350	1478	5	somewhat	somewhat	RB
12350	1478	6	,	,	,
12350	1478	7	and	and	CC
12350	1478	8	allow	allow	VB
12350	1478	9	the	the	DT
12350	1478	10	steak	steak	NN
12350	1478	11	to	to	TO
12350	1478	12	broil	broil	VB
12350	1478	13	to	to	IN
12350	1478	14	the	the	DT
12350	1478	15	degree	degree	NN
12350	1478	16	required	require	VBN
12350	1478	17	.	.	.
12350	1479	1	Just	just	RB
12350	1479	2	before	before	IN
12350	1479	3	taking	take	VBG
12350	1479	4	from	from	IN
12350	1479	5	the	the	DT
12350	1479	6	oven	oven	JJ
12350	1479	7	,	,	,
12350	1479	8	salt	salt	NN
12350	1479	9	and	and	CC
12350	1479	10	pepper	pepper	NN
12350	1479	11	and	and	CC
12350	1479	12	spread	spread	VBD
12350	1479	13	with	with	IN
12350	1479	14	melted	melted	JJ
12350	1479	15	chicken	chicken	NN
12350	1479	16	fat	fat	NN
12350	1479	17	.	.	.
12350	1480	1	You	-PRON-	PRP
12350	1480	2	can	can	MD
12350	1480	3	get	get	VB
12350	1480	4	just	just	RB
12350	1480	5	as	as	IN
12350	1480	6	good	good	JJ
12350	1480	7	results	result	NNS
12350	1480	8	in	in	IN
12350	1480	9	preparing	prepare	VBG
12350	1480	10	chops	chop	NNS
12350	1480	11	and	and	CC
12350	1480	12	fish	fish	NNS
12350	1480	13	in	in	IN
12350	1480	14	the	the	DT
12350	1480	15	broiling	broiling	NN
12350	1480	16	oven	oven	NN
12350	1480	17	.	.	.
12350	1481	1	BROILED	BROILED	NNP
12350	1481	2	BEEFSTEAK	BEEFSTEAK	NNP
12350	1481	3	Heat	Heat	NNP
12350	1481	4	the	the	DT
12350	1481	5	gridiron	gridiron	NN
12350	1481	6	,	,	,
12350	1481	7	put	put	VBN
12350	1481	8	in	in	IN
12350	1481	9	the	the	DT
12350	1481	10	steak	steak	NN
12350	1481	11	,	,	,
12350	1481	12	turn	turn	VB
12350	1481	13	the	the	DT
12350	1481	14	gridiron	gridiron	NN
12350	1481	15	over	over	IN
12350	1481	16	the	the	DT
12350	1481	17	hot	hot	JJ
12350	1481	18	coals	coal	NNS
12350	1481	19	at	at	IN
12350	1481	20	intervals	interval	NNS
12350	1481	21	of	of	IN
12350	1481	22	two	two	CD
12350	1481	23	minutes	minute	NNS
12350	1481	24	and	and	CC
12350	1481	25	then	then	RB
12350	1481	26	repeatedly	repeatedly	RB
12350	1481	27	at	at	IN
12350	1481	28	intervals	interval	NNS
12350	1481	29	of	of	IN
12350	1481	30	one	one	CD
12350	1481	31	minute	minute	NN
12350	1481	32	.	.	.
12350	1482	1	Sprinkle	sprinkle	VB
12350	1482	2	with	with	IN
12350	1482	3	salt	salt	NN
12350	1482	4	and	and	CC
12350	1482	5	pepper	pepper	NN
12350	1482	6	,	,	,
12350	1482	7	and	and	CC
12350	1482	8	serve	serve	VB
12350	1482	9	on	on	IN
12350	1482	10	a	a	DT
12350	1482	11	hot	hot	JJ
12350	1482	12	platter	platter	NN
12350	1482	13	.	.	.
12350	1483	1	Chops	chop	NNS
12350	1483	2	are	be	VBP
12350	1483	3	done	do	VBN
12350	1483	4	in	in	IN
12350	1483	5	the	the	DT
12350	1483	6	same	same	JJ
12350	1483	7	way	way	NN
12350	1483	8	,	,	,
12350	1483	9	but	but	CC
12350	1483	10	the	the	DT
12350	1483	11	gridiron	gridiron	NN
12350	1483	12	is	be	VBZ
12350	1483	13	turned	turn	VBN
12350	1483	14	twice	twice	RB
12350	1483	15	at	at	IN
12350	1483	16	intervals	interval	NNS
12350	1483	17	of	of	IN
12350	1483	18	two	two	CD
12350	1483	19	minutes	minute	NNS
12350	1483	20	and	and	CC
12350	1483	21	six	six	CD
12350	1483	22	times	time	NNS
12350	1483	23	at	at	IN
12350	1483	24	intervals	interval	NNS
12350	1483	25	of	of	IN
12350	1483	26	one	one	CD
12350	1483	27	minute	minute	NN
12350	1483	28	.	.	.
12350	1484	1	FRIED	FRIED	NNP
12350	1484	2	STEAK	STEAK	NNP
12350	1484	3	WITH	with	IN
12350	1484	4	ONIONS	onion	NNS
12350	1484	5	Season	Season	NNP
12350	1484	6	the	the	DT
12350	1484	7	steak	steak	NN
12350	1484	8	with	with	IN
12350	1484	9	salt	salt	NN
12350	1484	10	and	and	CC
12350	1484	11	pepper	pepper	NN
12350	1484	12	,	,	,
12350	1484	13	and	and	CC
12350	1484	14	dredge	dredge	NN
12350	1484	15	with	with	IN
12350	1484	16	flour	flour	NN
12350	1484	17	.	.	.
12350	1485	1	If	if	IN
12350	1485	2	tough	tough	JJ
12350	1485	3	,	,	,
12350	1485	4	chop	chop	VB
12350	1485	5	on	on	IN
12350	1485	6	both	both	DT
12350	1485	7	sides	side	NNS
12350	1485	8	with	with	IN
12350	1485	9	a	a	DT
12350	1485	10	sharp	sharp	JJ
12350	1485	11	knife	knife	NN
12350	1485	12	.	.	.
12350	1486	1	Lay	Lay	NNP
12350	1486	2	in	in	IN
12350	1486	3	a	a	DT
12350	1486	4	pan	pan	NN
12350	1486	5	of	of	IN
12350	1486	6	hot	hot	JJ
12350	1486	7	fat	fat	NN
12350	1486	8	,	,	,
12350	1486	9	when	when	WRB
12350	1486	10	brown	brown	JJ
12350	1486	11	on	on	IN
12350	1486	12	one	one	CD
12350	1486	13	side	side	NN
12350	1486	14	,	,	,
12350	1486	15	turn	turn	VB
12350	1486	16	and	and	CC
12350	1486	17	brown	brown	VB
12350	1486	18	on	on	IN
12350	1486	19	the	the	DT
12350	1486	20	other	other	JJ
12350	1486	21	.	.	.
12350	1487	1	While	while	IN
12350	1487	2	the	the	DT
12350	1487	3	steak	steak	NN
12350	1487	4	is	be	VBZ
12350	1487	5	frying	fry	VBG
12350	1487	6	,	,	,
12350	1487	7	heat	heat	VB
12350	1487	8	some	some	DT
12350	1487	9	fat	fat	NN
12350	1487	10	in	in	IN
12350	1487	11	another	another	DT
12350	1487	12	fryer	fryer	NN
12350	1487	13	and	and	CC
12350	1487	14	drop	drop	VB
12350	1487	15	in	in	IN
12350	1487	16	four	four	CD
12350	1487	17	of	of	IN
12350	1487	18	five	five	CD
12350	1487	19	white	white	JJ
12350	1487	20	onions	onion	NNS
12350	1487	21	that	that	WDT
12350	1487	22	have	have	VBP
12350	1487	23	been	be	VBN
12350	1487	24	cut	cut	VBN
12350	1487	25	up	up	RP
12350	1487	26	.	.	.
12350	1488	1	Fry	fry	PRP
12350	1488	2	crisp	crisp	JJ
12350	1488	3	but	but	CC
12350	1488	4	not	not	RB
12350	1488	5	black	black	JJ
12350	1488	6	.	.	.
12350	1489	1	Remove	remove	VB
12350	1489	2	the	the	DT
12350	1489	3	steak	steak	NN
12350	1489	4	to	to	IN
12350	1489	5	a	a	DT
12350	1489	6	hot	hot	JJ
12350	1489	7	platter	platter	NN
12350	1489	8	,	,	,
12350	1489	9	stir	stir	VB
12350	1489	10	one	one	CD
12350	1489	11	tablespoon	tablespoon	NN
12350	1489	12	of	of	IN
12350	1489	13	flour	flour	NN
12350	1489	14	in	in	IN
12350	1489	15	the	the	DT
12350	1489	16	fryer	fryer	NN
12350	1489	17	until	until	IN
12350	1489	18	smooth	smooth	JJ
12350	1489	19	,	,	,
12350	1489	20	add	add	VB
12350	1489	21	one	one	CD
12350	1489	22	-	-	HYPH
12350	1489	23	half	half	NN
12350	1489	24	cup	cup	NN
12350	1489	25	of	of	IN
12350	1489	26	boiling	boiling	NN
12350	1489	27	water	water	NN
12350	1489	28	.	.	.
12350	1490	1	Lay	lay	VB
12350	1490	2	the	the	DT
12350	1490	3	crisp	crisp	JJ
12350	1490	4	onions	onion	NNS
12350	1490	5	over	over	IN
12350	1490	6	the	the	DT
12350	1490	7	steak	steak	NN
12350	1490	8	,	,	,
12350	1490	9	then	then	RB
12350	1490	10	over	over	RB
12350	1490	11	all	all	DT
12350	1490	12	pour	pour	VBP
12350	1490	13	the	the	DT
12350	1490	14	brown	brown	JJ
12350	1490	15	gravy	gravy	NN
12350	1490	16	.	.	.
12350	1491	1	FRIED	FRIED	NNP
12350	1491	2	BEEFSTEAK	BEEFSTEAK	NNP
12350	1491	3	Take	take	VBP
12350	1491	4	third	third	JJ
12350	1491	5	cut	cut	NN
12350	1491	6	of	of	IN
12350	1491	7	chuck	chuck	NN
12350	1491	8	or	or	CC
12350	1491	9	the	the	DT
12350	1491	10	tenderloin	tenderloin	JJ
12350	1491	11	.	.	.
12350	1492	1	Have	have	VBP
12350	1492	2	the	the	DT
12350	1492	3	spider	spider	NN
12350	1492	4	very	very	RB
12350	1492	5	hot	hot	JJ
12350	1492	6	,	,	,
12350	1492	7	use	use	VBP
12350	1492	8	just	just	RB
12350	1492	9	enough	enough	JJ
12350	1492	10	fat	fat	NN
12350	1492	11	to	to	TO
12350	1492	12	grease	grease	VB
12350	1492	13	the	the	DT
12350	1492	14	spider	spider	NN
12350	1492	15	.	.	.
12350	1493	1	Lay	Lay	NNP
12350	1493	2	in	in	IN
12350	1493	3	the	the	DT
12350	1493	4	steak	steak	NN
12350	1493	5	,	,	,
12350	1493	6	turning	turn	VBG
12350	1493	7	very	very	RB
12350	1493	8	often	often	RB
12350	1493	9	to	to	TO
12350	1493	10	keep	keep	VB
12350	1493	11	in	in	IN
12350	1493	12	the	the	DT
12350	1493	13	juice	juice	NN
12350	1493	14	,	,	,
12350	1493	15	season	season	NN
12350	1493	16	with	with	IN
12350	1493	17	salt	salt	NN
12350	1493	18	and	and	CC
12350	1493	19	pepper	pepper	NN
12350	1493	20	.	.	.
12350	1494	1	Serve	serve	VB
12350	1494	2	on	on	IN
12350	1494	3	a	a	DT
12350	1494	4	hot	hot	JJ
12350	1494	5	platter	platter	NN
12350	1494	6	.	.	.
12350	1495	1	BRUNSWICK	BRUNSWICK	NNP
12350	1495	2	STEW	STEW	NNS
12350	1495	3	Cook	Cook	NNP
12350	1495	4	one	one	CD
12350	1495	5	pound	pound	NN
12350	1495	6	of	of	IN
12350	1495	7	brisket	brisket	NN
12350	1495	8	of	of	IN
12350	1495	9	beef	beef	NN
12350	1495	10	and	and	CC
12350	1495	11	three	three	CD
12350	1495	12	pounds	pound	NNS
12350	1495	13	of	of	IN
12350	1495	14	young	young	JJ
12350	1495	15	chicken	chicken	NN
12350	1495	16	with	with	IN
12350	1495	17	one	one	CD
12350	1495	18	pint	pint	NN
12350	1495	19	of	of	IN
12350	1495	20	soup	soup	NN
12350	1495	21	stock	stock	NN
12350	1495	22	or	or	CC
12350	1495	23	water	water	NN
12350	1495	24	,	,	,
12350	1495	25	one	one	CD
12350	1495	26	pint	pint	NN
12350	1495	27	of	of	IN
12350	1495	28	Lima	Lima	NNP
12350	1495	29	beans	bean	NNS
12350	1495	30	,	,	,
12350	1495	31	four	four	CD
12350	1495	32	ears	ear	NNS
12350	1495	33	of	of	IN
12350	1495	34	cut	cut	NN
12350	1495	35	corn	corn	NN
12350	1495	36	(	(	-LRB-
12350	1495	37	cut	cut	VBN
12350	1495	38	from	from	IN
12350	1495	39	cob	cob	NNP
12350	1495	40	)	)	-RRB-
12350	1495	41	,	,	,
12350	1495	42	three	three	CD
12350	1495	43	potatoes	potato	NNS
12350	1495	44	diced	dice	VBN
12350	1495	45	,	,	,
12350	1495	46	two	two	CD
12350	1495	47	tomatoes	tomato	NNS
12350	1495	48	quartered	quarter	VBD
12350	1495	49	;	;	:
12350	1495	50	one	one	CD
12350	1495	51	small	small	JJ
12350	1495	52	onion	onion	NN
12350	1495	53	,	,	,
12350	1495	54	one	one	CD
12350	1495	55	teaspoon	teaspoon	NN
12350	1495	56	of	of	IN
12350	1495	57	paprika	paprika	NNP
12350	1495	58	and	and	CC
12350	1495	59	one	one	CD
12350	1495	60	teaspoon	teaspoon	NN
12350	1495	61	of	of	IN
12350	1495	62	salt	salt	NN
12350	1495	63	.	.	.
12350	1496	1	Let	let	VB
12350	1496	2	all	all	PDT
12350	1496	3	these	these	DT
12350	1496	4	simmer	simmer	NN
12350	1496	5	until	until	IN
12350	1496	6	tender	tender	NN
12350	1496	7	,	,	,
12350	1496	8	and	and	CC
12350	1496	9	before	before	IN
12350	1496	10	serving	serve	VBG
12350	1496	11	remove	remove	VB
12350	1496	12	the	the	DT
12350	1496	13	meat	meat	NN
12350	1496	14	and	and	CC
12350	1496	15	any	any	DT
12350	1496	16	visible	visible	JJ
12350	1496	17	chicken	chicken	NN
12350	1496	18	bones	bone	NNS
12350	1496	19	.	.	.
12350	1497	1	This	this	DT
12350	1497	2	stew	stew	NN
12350	1497	3	may	may	MD
12350	1497	4	be	be	VB
12350	1497	5	made	make	VBN
12350	1497	6	of	of	IN
12350	1497	7	breast	breast	NN
12350	1497	8	of	of	IN
12350	1497	9	veal	veal	NN
12350	1497	10	omitting	omit	VBG
12350	1497	11	the	the	DT
12350	1497	12	chicken	chicken	NN
12350	1497	13	and	and	CC
12350	1497	14	brisket	brisket	NN
12350	1497	15	.	.	.
12350	1498	1	BREAST	breast	NN
12350	1498	2	FLANK	FLANK	NNP
12350	1498	3	(	(	-LRB-
12350	1498	4	SHORT	short	JJ
12350	1498	5	RIBS	RIBS	NNP
12350	1498	6	)	)	-RRB-
12350	1498	7	AND	and	CC
12350	1498	8	YELLOW	yellow	NN
12350	1498	9	TURNIPS	turnip	NNS
12350	1498	10	Get	get	VBP
12350	1498	11	the	the	DT
12350	1498	12	small	small	JJ
12350	1498	13	ribs	rib	NNS
12350	1498	14	and	and	CC
12350	1498	15	put	put	VBN
12350	1498	16	on	on	RP
12350	1498	17	with	with	IN
12350	1498	18	plenty	plenty	NN
12350	1498	19	of	of	IN
12350	1498	20	water	water	NN
12350	1498	21	,	,	,
12350	1498	22	an	an	DT
12350	1498	23	onion	onion	NN
12350	1498	24	,	,	,
12350	1498	25	pepper	pepper	NN
12350	1498	26	and	and	CC
12350	1498	27	salt	salt	NN
12350	1498	28	.	.	.
12350	1499	1	After	after	IN
12350	1499	2	boiling	boil	VBG
12350	1499	3	about	about	RB
12350	1499	4	one	one	CD
12350	1499	5	and	and	CC
12350	1499	6	one	one	CD
12350	1499	7	-	-	HYPH
12350	1499	8	half	half	NN
12350	1499	9	hours	hour	NNS
12350	1499	10	add	add	VB
12350	1499	11	a	a	DT
12350	1499	12	large	large	JJ
12350	1499	13	yellow	yellow	JJ
12350	1499	14	turnip	turnip	NN
12350	1499	15	cut	cut	NN
12350	1499	16	in	in	IN
12350	1499	17	small	small	JJ
12350	1499	18	pieces	piece	NNS
12350	1499	19	;	;	:
12350	1499	20	one	one	CD
12350	1499	21	-	-	HYPH
12350	1499	22	half	half	NN
12350	1499	23	hour	hour	NN
12350	1499	24	before	before	IN
12350	1499	25	serving	serve	VBG
12350	1499	26	add	add	VBP
12350	1499	27	six	six	CD
12350	1499	28	potatoes	potato	NNS
12350	1499	29	cut	cut	VBN
12350	1499	30	in	in	IN
12350	1499	31	small	small	JJ
12350	1499	32	pieces	piece	NNS
12350	1499	33	.	.	.
12350	1500	1	Water	water	NN
12350	1500	2	must	must	MD
12350	1500	3	be	be	VB
12350	1500	4	added	add	VBN
12350	1500	5	as	as	IN
12350	1500	6	necessary	necessary	JJ
12350	1500	7	.	.	.
12350	1501	1	A	a	DT
12350	1501	2	little	little	JJ
12350	1501	3	sugar	sugar	NN
12350	1501	4	will	will	MD
12350	1501	5	improve	improve	VB
12350	1501	6	flavor	flavor	NN
12350	1501	7	,	,	,
12350	1501	8	and	and	CC
12350	1501	9	as	as	IN
12350	1501	10	it	-PRON-	PRP
12350	1501	11	simmers	simmer	VBZ
12350	1501	12	the	the	DT
12350	1501	13	turnip	turnip	NN
12350	1501	14	will	will	MD
12350	1501	15	soften	soften	VB
12350	1501	16	and	and	CC
12350	1501	17	give	give	VB
12350	1501	18	the	the	DT
12350	1501	19	whole	whole	JJ
12350	1501	20	dish	dish	NN
12350	1501	21	the	the	DT
12350	1501	22	appearance	appearance	NN
12350	1501	23	of	of	IN
12350	1501	24	a	a	DT
12350	1501	25	stew	stew	NN
12350	1501	26	.	.	.
12350	1502	1	MEAT	meat	NN
12350	1502	2	OLIVES	OLIVES	NNP
12350	1502	3	Have	have	VBP
12350	1502	4	a	a	DT
12350	1502	5	flank	flank	NN
12350	1502	6	steak	steak	NN
12350	1502	7	cut	cut	VBN
12350	1502	8	in	in	IN
12350	1502	9	three	three	CD
12350	1502	10	inch	inch	NN
12350	1502	11	squares	square	NNS
12350	1502	12	.	.	.
12350	1503	1	Spread	spread	VB
12350	1503	2	each	each	DT
12350	1503	3	piece	piece	NN
12350	1503	4	with	with	IN
12350	1503	5	the	the	DT
12350	1503	6	following	follow	VBG
12350	1503	7	dressing	dressing	NN
12350	1503	8	:	:	:
12350	1503	9	one	one	CD
12350	1503	10	cup	cup	NN
12350	1503	11	of	of	IN
12350	1503	12	bread	bread	NN
12350	1503	13	crumbs	crumb	NNS
12350	1503	14	,	,	,
12350	1503	15	two	two	CD
12350	1503	16	tablespoons	tablespoon	NNS
12350	1503	17	of	of	IN
12350	1503	18	minced	mince	VBN
12350	1503	19	parsley	parsley	NN
12350	1503	20	;	;	:
12350	1503	21	one	one	CD
12350	1503	22	chopped	chop	VBN
12350	1503	23	onion	onion	NN
12350	1503	24	,	,	,
12350	1503	25	a	a	DT
12350	1503	26	dash	dash	NN
12350	1503	27	of	of	IN
12350	1503	28	red	red	JJ
12350	1503	29	pepper	pepper	NN
12350	1503	30	and	and	CC
12350	1503	31	one	one	CD
12350	1503	32	teaspoon	teaspoon	NN
12350	1503	33	of	of	IN
12350	1503	34	salt	salt	NN
12350	1503	35	.	.	.
12350	1504	1	Moisten	moisten	VB
12350	1504	2	with	with	IN
12350	1504	3	one	one	CD
12350	1504	4	-	-	HYPH
12350	1504	5	fourth	fourth	NN
12350	1504	6	cup	cup	NN
12350	1504	7	of	of	IN
12350	1504	8	melted	melted	JJ
12350	1504	9	fat	fat	NN
12350	1504	10	.	.	.
12350	1505	1	Roll	roll	VB
12350	1505	2	up	up	RP
12350	1505	3	and	and	CC
12350	1505	4	tie	tie	VB
12350	1505	5	in	in	IN
12350	1505	6	shape	shape	NN
12350	1505	7	.	.	.
12350	1506	1	Cover	cover	VB
12350	1506	2	with	with	IN
12350	1506	3	water	water	NN
12350	1506	4	and	and	CC
12350	1506	5	simmer	simmer	NN
12350	1506	6	until	until	IN
12350	1506	7	meat	meat	NN
12350	1506	8	is	be	VBZ
12350	1506	9	tender	tender	JJ
12350	1506	10	.	.	.
12350	1507	1	Take	take	VB
12350	1507	2	the	the	DT
12350	1507	3	olives	olive	NNS
12350	1507	4	from	from	IN
12350	1507	5	the	the	DT
12350	1507	6	sauce	sauce	NN
12350	1507	7	and	and	CC
12350	1507	8	brown	brown	NNP
12350	1507	9	in	in	IN
12350	1507	10	the	the	DT
12350	1507	11	oven	oven	NN
12350	1507	12	.	.	.
12350	1508	1	Thicken	Thicken	NNP
12350	1508	2	the	the	DT
12350	1508	3	sauce	sauce	NN
12350	1508	4	with	with	IN
12350	1508	5	one	one	CD
12350	1508	6	-	-	HYPH
12350	1508	7	fourth	fourth	NN
12350	1508	8	cup	cup	NN
12350	1508	9	of	of	IN
12350	1508	10	flour	flour	NN
12350	1508	11	moistened	moisten	VBN
12350	1508	12	with	with	IN
12350	1508	13	water	water	NN
12350	1508	14	to	to	TO
12350	1508	15	form	form	VB
12350	1508	16	a	a	DT
12350	1508	17	thin	thin	JJ
12350	1508	18	paste	paste	NN
12350	1508	19	.	.	.
12350	1509	1	SHORT	short	JJ
12350	1509	2	RIB	rib	NN
12350	1509	3	OF	of	IN
12350	1509	4	BEEF	beef	NN
12350	1509	5	,	,	,
12350	1509	6	SPANISH	SPANISH	NNP
12350	1509	7	Get	get	VBP
12350	1509	8	the	the	DT
12350	1509	9	small	small	JJ
12350	1509	10	ribs	rib	NNS
12350	1509	11	of	of	IN
12350	1509	12	beef	beef	NN
12350	1509	13	and	and	CC
12350	1509	14	put	put	VBN
12350	1509	15	on	on	RP
12350	1509	16	with	with	IN
12350	1509	17	water	water	NN
12350	1509	18	enough	enough	JJ
12350	1509	19	to	to	TO
12350	1509	20	cover	cover	VB
12350	1509	21	,	,	,
12350	1509	22	seasoning	season	VBG
12350	1509	23	with	with	IN
12350	1509	24	salt	salt	NN
12350	1509	25	,	,	,
12350	1509	26	pepper	pepper	NN
12350	1509	27	,	,	,
12350	1509	28	an	an	DT
12350	1509	29	onion	onion	NN
12350	1509	30	and	and	CC
12350	1509	31	a	a	DT
12350	1509	32	tiny	tiny	JJ
12350	1509	33	clove	clove	NN
12350	1509	34	of	of	IN
12350	1509	35	garlic	garlic	NN
12350	1509	36	.	.	.
12350	1510	1	Let	let	VB
12350	1510	2	it	-PRON-	PRP
12350	1510	3	cook	cook	VB
12350	1510	4	about	about	RB
12350	1510	5	two	two	CD
12350	1510	6	hours	hour	NNS
12350	1510	7	,	,	,
12350	1510	8	then	then	RB
12350	1510	9	add	add	VB
12350	1510	10	a	a	DT
12350	1510	11	can	can	NN
12350	1510	12	of	of	IN
12350	1510	13	tomatoes	tomato	NNS
12350	1510	14	and	and	CC
12350	1510	15	season	season	NN
12350	1510	16	highly	highly	RB
12350	1510	17	either	either	CC
12350	1510	18	with	with	IN
12350	1510	19	red	red	JJ
12350	1510	20	peppers	pepper	NNS
12350	1510	21	or	or	CC
12350	1510	22	paprika	paprika	NNS
12350	1510	23	.	.	.
12350	1511	1	Cook	cook	VB
12350	1511	2	at	at	RB
12350	1511	3	least	least	RBS
12350	1511	4	three	three	CD
12350	1511	5	hours	hour	NNS
12350	1511	6	.	.	.
12350	1512	1	BRAISED	BRAISED	NNP
12350	1512	2	OXTAILS	OXTAILS	NNP
12350	1512	3	Two	two	CD
12350	1512	4	oxtails	oxtail	NNS
12350	1512	5	,	,	,
12350	1512	6	jointed	joint	VBN
12350	1512	7	and	and	CC
12350	1512	8	washed	wash	VBD
12350	1512	9	;	;	:
12350	1512	10	six	six	CD
12350	1512	11	onions	onion	NNS
12350	1512	12	sliced	slice	VBN
12350	1512	13	and	and	CC
12350	1512	14	browned	brown	VBN
12350	1512	15	in	in	IN
12350	1512	16	pot	pot	NN
12350	1512	17	with	with	IN
12350	1512	18	oxtails	oxtail	NNS
12350	1512	19	.	.	.
12350	1513	1	When	when	WRB
12350	1513	2	nicely	nicely	RB
12350	1513	3	browned	brown	VBN
12350	1513	4	add	add	VB
12350	1513	5	water	water	NN
12350	1513	6	enough	enough	JJ
12350	1513	7	to	to	TO
12350	1513	8	cover	cover	VB
12350	1513	9	and	and	CC
12350	1513	10	stew	stew	NN
12350	1513	11	slowly	slowly	RB
12350	1513	12	one	one	CD
12350	1513	13	hour	hour	NN
12350	1513	14	;	;	:
12350	1513	15	then	then	RB
12350	1513	16	add	add	VB
12350	1513	17	two	two	CD
12350	1513	18	carrots	carrot	NNS
12350	1513	19	,	,	,
12350	1513	20	if	if	IN
12350	1513	21	small	small	JJ
12350	1513	22	;	;	:
12350	1513	23	one	one	CD
12350	1513	24	green	green	JJ
12350	1513	25	pepper	pepper	NN
12350	1513	26	,	,	,
12350	1513	27	sprig	sprig	NNP
12350	1513	28	of	of	IN
12350	1513	29	parsley	parsley	NNP
12350	1513	30	,	,	,
12350	1513	31	one	one	CD
12350	1513	32	-	-	HYPH
12350	1513	33	half	half	NN
12350	1513	34	cup	cup	NN
12350	1513	35	of	of	IN
12350	1513	36	tomatoes	tomato	NNS
12350	1513	37	and	and	CC
12350	1513	38	six	six	CD
12350	1513	39	small	small	JJ
12350	1513	40	potatoes	potato	NNS
12350	1513	41	,	,	,
12350	1513	42	and	and	CC
12350	1513	43	cook	cook	VB
12350	1513	44	until	until	IN
12350	1513	45	tender	tender	NN
12350	1513	46	.	.	.
12350	1514	1	Thicken	thicken	NN
12350	1514	2	with	with	IN
12350	1514	3	browned	brown	VBN
12350	1514	4	flour	flour	NN
12350	1514	5	.	.	.
12350	1515	1	Cook	cook	VB
12350	1515	2	separately	separately	RB
12350	1515	3	eight	eight	CD
12350	1515	4	lengths	length	NNS
12350	1515	5	of	of	IN
12350	1515	6	macaroni	macaroni	NN
12350	1515	7	;	;	:
12350	1515	8	place	place	NN
12350	1515	9	cooked	cook	VBD
12350	1515	10	macaroni	macaroni	NNP
12350	1515	11	on	on	IN
12350	1515	12	dish	dish	NN
12350	1515	13	and	and	CC
12350	1515	14	pour	pour	VBP
12350	1515	15	ragout	ragout	NN
12350	1515	16	over	over	IN
12350	1515	17	it	-PRON-	PRP
12350	1515	18	and	and	CC
12350	1515	19	serve	serve	VB
12350	1515	20	hot	hot	JJ
12350	1515	21	.	.	.
12350	1516	1	To	to	TO
12350	1516	2	brown	brown	JJ
12350	1516	3	flour	flour	NN
12350	1516	4	take	take	VB
12350	1516	5	one	one	CD
12350	1516	6	-	-	HYPH
12350	1516	7	half	half	NN
12350	1516	8	cup	cup	NN
12350	1516	9	of	of	IN
12350	1516	10	flour	flour	NN
12350	1516	11	,	,	,
12350	1516	12	put	put	VBN
12350	1516	13	in	in	IN
12350	1516	14	pan	pan	NN
12350	1516	15	over	over	IN
12350	1516	16	moderate	moderate	JJ
12350	1516	17	heat	heat	NN
12350	1516	18	and	and	CC
12350	1516	19	stir	stir	VB
12350	1516	20	until	until	IN
12350	1516	21	nicely	nicely	RB
12350	1516	22	browned	brown	VBN
12350	1516	23	.	.	.
12350	1517	1	HUNGARIAN	HUNGARIAN	NNP
12350	1517	2	GOULASH	GOULASH	NNP
12350	1517	3	Have	have	VBP
12350	1517	4	two	two	CD
12350	1517	5	pounds	pound	NNS
12350	1517	6	of	of	IN
12350	1517	7	beef	beef	NN
12350	1517	8	cut	cut	VBN
12350	1517	9	into	into	IN
12350	1517	10	one	one	CD
12350	1517	11	inch	inch	NN
12350	1517	12	squares	square	NNS
12350	1517	13	.	.	.
12350	1518	1	Dredge	dredge	NN
12350	1518	2	in	in	IN
12350	1518	3	flour	flour	NN
12350	1518	4	and	and	CC
12350	1518	5	fry	fry	NN
12350	1518	6	until	until	IN
12350	1518	7	brown	brown	NNP
12350	1518	8	.	.	.
12350	1519	1	Cover	cover	VB
12350	1519	2	with	with	IN
12350	1519	3	water	water	NN
12350	1519	4	and	and	CC
12350	1519	5	simmer	simmer	NN
12350	1519	6	for	for	IN
12350	1519	7	two	two	CD
12350	1519	8	hours	hour	NNS
12350	1519	9	;	;	:
12350	1519	10	the	the	DT
12350	1519	11	last	last	JJ
12350	1519	12	half	half	JJ
12350	1519	13	-	-	HYPH
12350	1519	14	hour	hour	NN
12350	1519	15	add	add	VB
12350	1519	16	one	one	CD
12350	1519	17	tablespoon	tablespoon	NN
12350	1519	18	of	of	IN
12350	1519	19	salt	salt	NN
12350	1519	20	and	and	CC
12350	1519	21	one	one	CD
12350	1519	22	-	-	HYPH
12350	1519	23	eighth	eighth	NN
12350	1519	24	of	of	IN
12350	1519	25	a	a	DT
12350	1519	26	teaspoon	teaspoon	NN
12350	1519	27	of	of	IN
12350	1519	28	pepper	pepper	NN
12350	1519	29	.	.	.
12350	1520	1	Make	make	VB
12350	1520	2	a	a	DT
12350	1520	3	sauce	sauce	NN
12350	1520	4	by	by	IN
12350	1520	5	cooking	cook	VBG
12350	1520	6	one	one	CD
12350	1520	7	cup	cup	NN
12350	1520	8	of	of	IN
12350	1520	9	tomatoes	tomato	NNS
12350	1520	10	and	and	CC
12350	1520	11	one	one	CD
12350	1520	12	stalk	stalk	NN
12350	1520	13	of	of	IN
12350	1520	14	celery	celery	NN
12350	1520	15	cut	cut	NN
12350	1520	16	in	in	IN
12350	1520	17	small	small	JJ
12350	1520	18	pieces	piece	NNS
12350	1520	19	,	,	,
12350	1520	20	a	a	DT
12350	1520	21	bay	bay	NN
12350	1520	22	leaf	leaf	NN
12350	1520	23	and	and	CC
12350	1520	24	two	two	CD
12350	1520	25	whole	whole	JJ
12350	1520	26	cloves	clove	NNS
12350	1520	27	,	,	,
12350	1520	28	for	for	IN
12350	1520	29	twenty	twenty	CD
12350	1520	30	-	-	HYPH
12350	1520	31	five	five	CD
12350	1520	32	minutes	minute	NNS
12350	1520	33	;	;	:
12350	1520	34	rub	rub	VB
12350	1520	35	through	through	RP
12350	1520	36	a	a	DT
12350	1520	37	sieve	sieve	NN
12350	1520	38	,	,	,
12350	1520	39	add	add	VB
12350	1520	40	to	to	IN
12350	1520	41	stock	stock	NN
12350	1520	42	in	in	IN
12350	1520	43	which	which	WDT
12350	1520	44	meat	meat	NN
12350	1520	45	was	be	VBD
12350	1520	46	cooked	cook	VBN
12350	1520	47	.	.	.
12350	1521	1	Thicken	Thicken	VBG
12350	1521	2	with	with	IN
12350	1521	3	four	four	CD
12350	1521	4	tablespoons	tablespoon	NNS
12350	1521	5	of	of	IN
12350	1521	6	flour	flour	NN
12350	1521	7	moistened	moisten	VBN
12350	1521	8	with	with	IN
12350	1521	9	two	two	CD
12350	1521	10	tablespoons	tablespoon	NNS
12350	1521	11	of	of	IN
12350	1521	12	water	water	NN
12350	1521	13	.	.	.
12350	1522	1	Serve	serve	VB
12350	1522	2	meat	meat	NN
12350	1522	3	with	with	IN
12350	1522	4	cooked	cooked	JJ
12350	1522	5	diced	dice	VBN
12350	1522	6	potatoes	potato	NNS
12350	1522	7	,	,	,
12350	1522	8	carrots	carrot	NNS
12350	1522	9	,	,	,
12350	1522	10	and	and	CC
12350	1522	11	green	green	JJ
12350	1522	12	and	and	CC
12350	1522	13	red	red	JJ
12350	1522	14	peppers	pepper	NNS
12350	1522	15	cut	cut	VBN
12350	1522	16	in	in	IN
12350	1522	17	strips	strip	NNS
12350	1522	18	.	.	.
12350	1523	1	RUSSIAN	RUSSIAN	NNP
12350	1523	2	GOULASH	GOULASH	NNP
12350	1523	3	To	to	IN
12350	1523	4	one	one	CD
12350	1523	5	pound	pound	NN
12350	1523	6	beef	beef	NN
12350	1523	7	,	,	,
12350	1523	8	free	free	JJ
12350	1523	9	from	from	IN
12350	1523	10	fat	fat	NN
12350	1523	11	and	and	CC
12350	1523	12	cut	cut	VBD
12350	1523	13	up	up	RP
12350	1523	14	as	as	IN
12350	1523	15	pan	pan	NNP
12350	1523	16	stew	stew	NNP
12350	1523	17	,	,	,
12350	1523	18	add	add	VB
12350	1523	19	one	one	CD
12350	1523	20	chopped	chop	VBN
12350	1523	21	green	green	JJ
12350	1523	22	pepper	pepper	NN
12350	1523	23	,	,	,
12350	1523	24	one	one	CD
12350	1523	25	large	large	JJ
12350	1523	26	onion	onion	NN
12350	1523	27	,	,	,
12350	1523	28	two	two	CD
12350	1523	29	blades	blade	NNS
12350	1523	30	of	of	IN
12350	1523	31	garlic	garlic	NN
12350	1523	32	(	(	-LRB-
12350	1523	33	cut	cut	VBN
12350	1523	34	fine	fine	JJ
12350	1523	35	)	)	-RRB-
12350	1523	36	,	,	,
12350	1523	37	pepper	pepper	NN
12350	1523	38	and	and	CC
12350	1523	39	salt	salt	NN
12350	1523	40	,	,	,
12350	1523	41	with	with	IN
12350	1523	42	just	just	RB
12350	1523	43	enough	enough	JJ
12350	1523	44	water	water	NN
12350	1523	45	to	to	TO
12350	1523	46	cover	cover	VB
12350	1523	47	.	.	.
12350	1524	1	Let	let	VB
12350	1524	2	this	this	DT
12350	1524	3	simmer	simmer	NN
12350	1524	4	until	until	IN
12350	1524	5	meat	meat	NN
12350	1524	6	is	be	VBZ
12350	1524	7	very	very	RB
12350	1524	8	tender	tender	JJ
12350	1524	9	.	.	.
12350	1525	1	Add	add	VB
12350	1525	2	a	a	DT
12350	1525	3	little	little	JJ
12350	1525	4	water	water	NN
12350	1525	5	as	as	IN
12350	1525	6	needed	need	VBN
12350	1525	7	.	.	.
12350	1526	1	Put	put	VB
12350	1526	2	in	in	IN
12350	1526	3	medium	medium	JJ
12350	1526	4	sized	sized	JJ
12350	1526	5	can	can	NN
12350	1526	6	of	of	IN
12350	1526	7	tomatoes	tomato	NNS
12350	1526	8	an	an	DT
12350	1526	9	hour	hour	NN
12350	1526	10	or	or	CC
12350	1526	11	so	so	RB
12350	1526	12	before	before	IN
12350	1526	13	using	use	VBG
12350	1526	14	and	and	CC
12350	1526	15	have	have	VBP
12350	1526	16	ready	ready	JJ
12350	1526	17	two	two	CD
12350	1526	18	cups	cup	NNS
12350	1526	19	of	of	IN
12350	1526	20	cooked	cook	VBN
12350	1526	21	spaghetti	spaghetti	NNS
12350	1526	22	or	or	CC
12350	1526	23	macaroni	macaroni	NNP
12350	1526	24	and	and	CC
12350	1526	25	put	put	VB
12350	1526	26	this	this	DT
12350	1526	27	into	into	IN
12350	1526	28	the	the	DT
12350	1526	29	meat	meat	NN
12350	1526	30	until	until	IN
12350	1526	31	thoroughly	thoroughly	RB
12350	1526	32	heated	heat	VBN
12350	1526	33	.	.	.
12350	1527	1	This	this	DT
12350	1527	2	must	must	MD
12350	1527	3	not	not	RB
12350	1527	4	be	be	VB
12350	1527	5	too	too	RB
12350	1527	6	wet	wet	JJ
12350	1527	7	;	;	:
12350	1527	8	let	let	VB
12350	1527	9	water	water	NN
12350	1527	10	cook	cook	VB
12350	1527	11	away	away	RB
12350	1527	12	just	just	RB
12350	1527	13	before	before	IN
12350	1527	14	adding	add	VBG
12350	1527	15	the	the	DT
12350	1527	16	tomatoes	tomato	NNS
12350	1527	17	.	.	.
12350	1528	1	BEEF	beef	JJ
12350	1528	2	LOAF	LOAF	NNP
12350	1528	3	To	to	IN
12350	1528	4	two	two	CD
12350	1528	5	pounds	pound	NNS
12350	1528	6	of	of	IN
12350	1528	7	chopped	chop	VBN
12350	1528	8	beef	beef	NN
12350	1528	9	take	take	VBP
12350	1528	10	three	three	CD
12350	1528	11	egg	egg	NN
12350	1528	12	yolks	yolk	NNS
12350	1528	13	,	,	,
12350	1528	14	three	three	CD
12350	1528	15	tablespoons	tablespoon	NNS
12350	1528	16	of	of	IN
12350	1528	17	parsley	parsley	NN
12350	1528	18	,	,	,
12350	1528	19	three	three	CD
12350	1528	20	tablespoons	tablespoon	NNS
12350	1528	21	of	of	IN
12350	1528	22	melted	melt	VBN
12350	1528	23	chicken	chicken	NN
12350	1528	24	-	-	HYPH
12350	1528	25	fat	fat	NN
12350	1528	26	,	,	,
12350	1528	27	four	four	CD
12350	1528	28	heaping	heaping	NN
12350	1528	29	tablespoons	tablespoon	NNS
12350	1528	30	of	of	IN
12350	1528	31	soft	soft	JJ
12350	1528	32	bread	bread	NN
12350	1528	33	crumbs	crumb	NNS
12350	1528	34	,	,	,
12350	1528	35	one	one	CD
12350	1528	36	-	-	HYPH
12350	1528	37	half	half	NN
12350	1528	38	teaspoon	teaspoon	NN
12350	1528	39	of	of	IN
12350	1528	40	kitchen	kitchen	NN
12350	1528	41	bouquet	bouquet	NNP
12350	1528	42	,	,	,
12350	1528	43	two	two	CD
12350	1528	44	teaspoons	teaspoon	NNS
12350	1528	45	of	of	IN
12350	1528	46	lemon	lemon	NN
12350	1528	47	juice	juice	NN
12350	1528	48	,	,	,
12350	1528	49	grated	grate	VBD
12350	1528	50	peel	peel	NN
12350	1528	51	of	of	IN
12350	1528	52	one	one	CD
12350	1528	53	lemon	lemon	NN
12350	1528	54	,	,	,
12350	1528	55	one	one	CD
12350	1528	56	teaspoon	teaspoon	NN
12350	1528	57	of	of	IN
12350	1528	58	salt	salt	NN
12350	1528	59	,	,	,
12350	1528	60	one	one	CD
12350	1528	61	-	-	HYPH
12350	1528	62	half	half	NN
12350	1528	63	teaspoon	teaspoon	NN
12350	1528	64	of	of	IN
12350	1528	65	onion	onion	NN
12350	1528	66	-	-	HYPH
12350	1528	67	juice	juice	NN
12350	1528	68	and	and	CC
12350	1528	69	one	one	CD
12350	1528	70	teaspoon	teaspoon	NN
12350	1528	71	of	of	IN
12350	1528	72	pepper	pepper	NN
12350	1528	73	.	.	.
12350	1529	1	Mix	mix	VB
12350	1529	2	and	and	CC
12350	1529	3	bake	bake	VB
12350	1529	4	twenty	twenty	CD
12350	1529	5	-	-	HYPH
12350	1529	6	five	five	CD
12350	1529	7	minutes	minute	NNS
12350	1529	8	in	in	IN
12350	1529	9	a	a	DT
12350	1529	10	quick	quick	JJ
12350	1529	11	oven	oven	NN
12350	1529	12	with	with	IN
12350	1529	13	one	one	CD
12350	1529	14	-	-	HYPH
12350	1529	15	fourth	fourth	NN
12350	1529	16	cup	cup	NN
12350	1529	17	of	of	IN
12350	1529	18	melted	melt	VBN
12350	1529	19	chicken	chicken	NN
12350	1529	20	-	-	HYPH
12350	1529	21	fat	fat	NN
12350	1529	22	,	,	,
12350	1529	23	and	and	CC
12350	1529	24	one	one	CD
12350	1529	25	-	-	HYPH
12350	1529	26	half	half	NN
12350	1529	27	cup	cup	NN
12350	1529	28	of	of	IN
12350	1529	29	boiling	boiling	NN
12350	1529	30	water	water	NN
12350	1529	31	.	.	.
12350	1530	1	Baste	Baste	NNP
12350	1530	2	often	often	RB
12350	1530	3	.	.	.
12350	1531	1	HAMBURGER	HAMBURGER	NNP
12350	1531	2	STEAK	STEAK	NNP
12350	1531	3	Take	take	VB
12350	1531	4	one	one	CD
12350	1531	5	pound	pound	NN
12350	1531	6	of	of	IN
12350	1531	7	raw	raw	JJ
12350	1531	8	beef	beef	NN
12350	1531	9	,	,	,
12350	1531	10	cut	cut	VBD
12350	1531	11	off	off	RP
12350	1531	12	fat	fat	NN
12350	1531	13	and	and	CC
12350	1531	14	stringy	stringy	JJ
12350	1531	15	pieces	piece	NNS
12350	1531	16	,	,	,
12350	1531	17	chop	chop	VB
12350	1531	18	extremely	extremely	RB
12350	1531	19	fine	fine	JJ
12350	1531	20	,	,	,
12350	1531	21	season	season	NN
12350	1531	22	with	with	IN
12350	1531	23	salt	salt	NN
12350	1531	24	and	and	CC
12350	1531	25	pepper	pepper	NN
12350	1531	26	,	,	,
12350	1531	27	grate	grate	VBD
12350	1531	28	in	in	IN
12350	1531	29	part	part	NN
12350	1531	30	of	of	IN
12350	1531	31	an	an	DT
12350	1531	32	onion	onion	NN
12350	1531	33	or	or	CC
12350	1531	34	fry	fry	NN
12350	1531	35	with	with	IN
12350	1531	36	onions	onion	NNS
12350	1531	37	.	.	.
12350	1532	1	Make	make	VB
12350	1532	2	into	into	IN
12350	1532	3	round	round	JJ
12350	1532	4	cakes	cake	NNS
12350	1532	5	a	a	DT
12350	1532	6	little	little	JJ
12350	1532	7	less	less	JJR
12350	1532	8	than	than	IN
12350	1532	9	one	one	CD
12350	1532	10	-	-	HYPH
12350	1532	11	half	half	NN
12350	1532	12	inch	inch	NN
12350	1532	13	thick	thick	JJ
12350	1532	14	.	.	.
12350	1533	1	Heat	heat	NN
12350	1533	2	pan	pan	NN
12350	1533	3	blue	blue	JJ
12350	1533	4	hot	hot	JJ
12350	1533	5	,	,	,
12350	1533	6	grease	grease	NN
12350	1533	7	lightly	lightly	RB
12350	1533	8	;	;	:
12350	1533	9	add	add	VB
12350	1533	10	cakes	cake	NNS
12350	1533	11	,	,	,
12350	1533	12	count	count	VB
12350	1533	13	sixty	sixty	CD
12350	1533	14	,	,	,
12350	1533	15	then	then	RB
12350	1533	16	turn	turn	VB
12350	1533	17	them	-PRON-	PRP
12350	1533	18	and	and	CC
12350	1533	19	cook	cook	VB
12350	1533	20	on	on	IN
12350	1533	21	the	the	DT
12350	1533	22	other	other	JJ
12350	1533	23	side	side	NN
12350	1533	24	until	until	IN
12350	1533	25	brown	brown	NNP
12350	1533	26	.	.	.
12350	1534	1	When	when	WRB
12350	1534	2	well	well	RB
12350	1534	3	browned	brown	VBN
12350	1534	4	they	-PRON-	PRP
12350	1534	5	are	be	VBP
12350	1534	6	done	do	VBN
12350	1534	7	if	if	IN
12350	1534	8	liked	like	VBN
12350	1534	9	rare	rare	JJ
12350	1534	10	.	.	.
12350	1535	1	Cook	cook	VB
12350	1535	2	ten	ten	CD
12350	1535	3	minutes	minute	NNS
12350	1535	4	if	if	IN
12350	1535	5	liked	like	VBD
12350	1535	6	well	well	RB
12350	1535	7	done	do	VBN
12350	1535	8	.	.	.
12350	1536	1	BITKI	BITKI	NNP
12350	1536	2	(	(	-LRB-
12350	1536	3	RUSSIAN	RUSSIAN	NNP
12350	1536	4	HAMBURGER	HAMBURGER	NNP
12350	1536	5	STEAK	STEAK	NNP
12350	1536	6	)	)	-RRB-
12350	1536	7	Take	take	VB
12350	1536	8	two	two	CD
12350	1536	9	cups	cup	NNS
12350	1536	10	of	of	IN
12350	1536	11	clear	clear	JJ
12350	1536	12	beef	beef	NN
12350	1536	13	chopped	chop	VBN
12350	1536	14	,	,	,
12350	1536	15	and	and	CC
12350	1536	16	two	two	CD
12350	1536	17	cups	cup	NNS
12350	1536	18	of	of	IN
12350	1536	19	bread	bread	NN
12350	1536	20	crumbs	crumb	NNS
12350	1536	21	that	that	WDT
12350	1536	22	have	have	VBP
12350	1536	23	been	be	VBN
12350	1536	24	soaked	soak	VBN
12350	1536	25	in	in	IN
12350	1536	26	a	a	DT
12350	1536	27	little	little	JJ
12350	1536	28	water	water	NN
12350	1536	29	,	,	,
12350	1536	30	leaving	leave	VBG
12350	1536	31	them	-PRON-	PRP
12350	1536	32	quite	quite	RB
12350	1536	33	moist	moist	JJ
12350	1536	34	,	,	,
12350	1536	35	mix	mix	VB
12350	1536	36	thoroughly	thoroughly	RB
12350	1536	37	with	with	IN
12350	1536	38	the	the	DT
12350	1536	39	beef	beef	NN
12350	1536	40	,	,	,
12350	1536	41	season	season	NN
12350	1536	42	with	with	IN
12350	1536	43	pepper	pepper	NN
12350	1536	44	and	and	CC
12350	1536	45	salt	salt	NN
12350	1536	46	and	and	CC
12350	1536	47	shape	shape	NN
12350	1536	48	into	into	IN
12350	1536	49	individual	individual	JJ
12350	1536	50	cakes	cake	NNS
12350	1536	51	.	.	.
12350	1537	1	Fry	fry	NN
12350	1537	2	as	as	IN
12350	1537	3	directed	direct	VBN
12350	1537	4	for	for	IN
12350	1537	5	Hamburger	Hamburger	NNP
12350	1537	6	Steak	Steak	NNP
12350	1537	7	.	.	.
12350	1538	1	CHOPPED	chopped	NN
12350	1538	2	MEAT	meat	NN
12350	1538	3	WITH	with	IN
12350	1538	4	RAISINS	raisin	NNS
12350	1538	5	(	(	-LRB-
12350	1538	6	ROUMANIAN	ROUMANIAN	NNP
12350	1538	7	)	)	-RRB-
12350	1538	8	Take	take	VB
12350	1538	9	a	a	DT
12350	1538	10	pound	pound	NN
12350	1538	11	of	of	IN
12350	1538	12	chopped	chop	VBN
12350	1538	13	meat	meat	NN
12350	1538	14	,	,	,
12350	1538	15	add	add	VB
12350	1538	16	grated	grate	VBN
12350	1538	17	onion	onion	NN
12350	1538	18	,	,	,
12350	1538	19	an	an	DT
12350	1538	20	egg	egg	NN
12350	1538	21	,	,	,
12350	1538	22	matzoth	matzoth	JJ
12350	1538	23	flour	flour	NN
12350	1538	24	,	,	,
12350	1538	25	white	white	JJ
12350	1538	26	pepper	pepper	NN
12350	1538	27	,	,	,
12350	1538	28	mix	mix	NN
12350	1538	29	and	and	CC
12350	1538	30	form	form	VB
12350	1538	31	into	into	IN
12350	1538	32	small	small	JJ
12350	1538	33	balls	ball	NNS
12350	1538	34	,	,	,
12350	1538	35	put	put	VBN
12350	1538	36	in	in	IN
12350	1538	37	pot	pot	NN
12350	1538	38	with	with	IN
12350	1538	39	one	one	CD
12350	1538	40	-	-	HYPH
12350	1538	41	half	half	NN
12350	1538	42	cup	cup	NN
12350	1538	43	of	of	IN
12350	1538	44	water	water	NN
12350	1538	45	,	,	,
12350	1538	46	fat	fat	NN
12350	1538	47	,	,	,
12350	1538	48	sugar	sugar	NN
12350	1538	49	,	,	,
12350	1538	50	a	a	DT
12350	1538	51	quarter	quarter	NN
12350	1538	52	cup	cup	NN
12350	1538	53	of	of	IN
12350	1538	54	large	large	JJ
12350	1538	55	black	black	JJ
12350	1538	56	raisins	raisin	NNS
12350	1538	57	,	,	,
12350	1538	58	a	a	DT
12350	1538	59	few	few	JJ
12350	1538	60	slices	slice	NNS
12350	1538	61	of	of	IN
12350	1538	62	lemon	lemon	NN
12350	1538	63	and	and	CC
12350	1538	64	let	let	VB
12350	1538	65	stew	stew	JJ
12350	1538	66	one	one	CD
12350	1538	67	-	-	HYPH
12350	1538	68	half	half	NN
12350	1538	69	hour	hour	NN
12350	1538	70	,	,	,
12350	1538	71	then	then	RB
12350	1538	72	thicken	thicken	VBD
12350	1538	73	gravy	gravy	NN
12350	1538	74	with	with	IN
12350	1538	75	tablespoon	tablespoon	NN
12350	1538	76	of	of	IN
12350	1538	77	flour	flour	NN
12350	1538	78	browned	brown	VBN
12350	1538	79	in	in	IN
12350	1538	80	a	a	DT
12350	1538	81	tablespoon	tablespoon	NN
12350	1538	82	of	of	IN
12350	1538	83	fat	fat	NN
12350	1538	84	and	and	CC
12350	1538	85	serve	serve	VBP
12350	1538	86	.	.	.
12350	1539	1	CARNATZLICH	CARNATZLICH	NNP
12350	1539	2	(	(	-LRB-
12350	1539	3	ROUMANIAN	ROUMANIAN	NNP
12350	1539	4	)	)	-RRB-
12350	1539	5	One	one	CD
12350	1539	6	pound	pound	NN
12350	1539	7	of	of	IN
12350	1539	8	tenderloin	tenderloin	JJ
12350	1539	9	,	,	,
12350	1539	10	chopped	chop	VBN
12350	1539	11	,	,	,
12350	1539	12	add	add	VB
12350	1539	13	an	an	DT
12350	1539	14	egg	egg	NN
12350	1539	15	,	,	,
12350	1539	16	a	a	DT
12350	1539	17	little	little	JJ
12350	1539	18	paprika	paprika	NNS
12350	1539	19	,	,	,
12350	1539	20	black	black	JJ
12350	1539	21	pepper	pepper	NN
12350	1539	22	,	,	,
12350	1539	23	salt	salt	NN
12350	1539	24	and	and	CC
12350	1539	25	four	four	CD
12350	1539	26	cloves	clove	NNS
12350	1539	27	of	of	IN
12350	1539	28	garlic	garlic	NN
12350	1539	29	(	(	-LRB-
12350	1539	30	which	which	WDT
12350	1539	31	have	have	VBP
12350	1539	32	been	be	VBN
12350	1539	33	scraped	scrape	VBN
12350	1539	34	,	,	,
12350	1539	35	and	and	CC
12350	1539	36	let	let	VB
12350	1539	37	stand	stand	VB
12350	1539	38	in	in	IN
12350	1539	39	a	a	DT
12350	1539	40	little	little	JJ
12350	1539	41	salt	salt	NN
12350	1539	42	for	for	IN
12350	1539	43	ten	ten	CD
12350	1539	44	minutes	minute	NNS
12350	1539	45	,	,	,
12350	1539	46	and	and	CC
12350	1539	47	then	then	RB
12350	1539	48	mashed	mash	VBD
12350	1539	49	so	so	RB
12350	1539	50	it	-PRON-	PRP
12350	1539	51	looks	look	VBZ
12350	1539	52	like	like	IN
12350	1539	53	dough	dough	NN
12350	1539	54	)	)	-RRB-
12350	1539	55	.	.	.
12350	1540	1	Form	form	VB
12350	1540	2	this	this	DT
12350	1540	3	meat	meat	NN
12350	1540	4	mixture	mixture	NN
12350	1540	5	into	into	IN
12350	1540	6	short	short	JJ
12350	1540	7	sausage	sausage	NN
12350	1540	8	-	-	HYPH
12350	1540	9	like	like	JJ
12350	1540	10	rolls	roll	NNS
12350	1540	11	;	;	:
12350	1540	12	boil	boil	VB
12350	1540	13	one	one	CD
12350	1540	14	-	-	HYPH
12350	1540	15	half	half	NN
12350	1540	16	hour	hour	NN
12350	1540	17	and	and	CC
12350	1540	18	serve	serve	VB
12350	1540	19	at	at	IN
12350	1540	20	once	once	RB
12350	1540	21	.	.	.
12350	1541	1	Serve	serve	VB
12350	1541	2	this	this	DT
12350	1541	3	dish	dish	NN
12350	1541	4	with	with	IN
12350	1541	5	Slaitta	Slaitta	NNP
12350	1541	6	.	.	.
12350	1542	1	(	(	-LRB-
12350	1542	2	See	see	VB
12350	1542	3	Vegetables	vegetable	NNS
12350	1542	4	.	.	.
12350	1542	5	)	)	-RRB-
12350	1543	1	BAKED	BAKED	NNP
12350	1543	2	HASH	HASH	NNP
12350	1543	3	Mix	mix	VB
12350	1543	4	together	together	RB
12350	1543	5	one	one	CD
12350	1543	6	cup	cup	NN
12350	1543	7	of	of	IN
12350	1543	8	chopped	chopped	JJ
12350	1543	9	meat	meat	NN
12350	1543	10	,	,	,
12350	1543	11	one	one	CD
12350	1543	12	cup	cup	NN
12350	1543	13	of	of	IN
12350	1543	14	cold	cold	JJ
12350	1543	15	mashed	mash	VBN
12350	1543	16	potatoes	potato	NNS
12350	1543	17	,	,	,
12350	1543	18	one	one	CD
12350	1543	19	-	-	HYPH
12350	1543	20	half	half	NN
12350	1543	21	an	an	DT
12350	1543	22	onion	onion	NN
12350	1543	23	,	,	,
12350	1543	24	minced	mince	VBN
12350	1543	25	,	,	,
12350	1543	26	one	one	CD
12350	1543	27	well	well	RB
12350	1543	28	-	-	HYPH
12350	1543	29	beaten	beat	VBN
12350	1543	30	egg	egg	NN
12350	1543	31	and	and	CC
12350	1543	32	one	one	CD
12350	1543	33	-	-	HYPH
12350	1543	34	half	half	NN
12350	1543	35	cup	cup	NN
12350	1543	36	of	of	IN
12350	1543	37	soup	soup	NN
12350	1543	38	stock	stock	NN
12350	1543	39	.	.	.
12350	1544	1	Season	season	NN
12350	1544	2	rather	rather	RB
12350	1544	3	highly	highly	RB
12350	1544	4	with	with	IN
12350	1544	5	salt	salt	NN
12350	1544	6	,	,	,
12350	1544	7	if	if	IN
12350	1544	8	unsalted	unsalted	JJ
12350	1544	9	meat	meat	NN
12350	1544	10	is	be	VBZ
12350	1544	11	used	use	VBN
12350	1544	12	,	,	,
12350	1544	13	paprika	paprika	NNS
12350	1544	14	and	and	CC
12350	1544	15	celery	celery	NN
12350	1544	16	salt	salt	NN
12350	1544	17	,	,	,
12350	1544	18	turn	turn	VB
12350	1544	19	into	into	IN
12350	1544	20	greased	grease	VBN
12350	1544	21	baking	baking	NN
12350	1544	22	dish	dish	NN
12350	1544	23	and	and	CC
12350	1544	24	bake	bake	VB
12350	1544	25	for	for	IN
12350	1544	26	twenty	twenty	CD
12350	1544	27	minutes	minute	NNS
12350	1544	28	in	in	IN
12350	1544	29	a	a	DT
12350	1544	30	well	well	RB
12350	1544	31	-	-	HYPH
12350	1544	32	heated	heated	JJ
12350	1544	33	oven	oven	NN
12350	1544	34	.	.	.
12350	1545	1	The	the	DT
12350	1545	2	same	same	JJ
12350	1545	3	mixture	mixture	NN
12350	1545	4	may	may	MD
12350	1545	5	be	be	VB
12350	1545	6	fried	fry	VBN
12350	1545	7	,	,	,
12350	1545	8	but	but	CC
12350	1545	9	will	will	MD
12350	1545	10	not	not	RB
12350	1545	11	taste	taste	VB
12350	1545	12	as	as	RB
12350	1545	13	good	good	JJ
12350	1545	14	.	.	.
12350	1546	1	SOUP	SOUP	NNP
12350	1546	2	MEAT	MEAT	NNP
12350	1546	3	The	the	DT
12350	1546	4	meat	meat	NN
12350	1546	5	must	must	MD
12350	1546	6	be	be	VB
12350	1546	7	cooked	cook	VBN
12350	1546	8	until	until	IN
12350	1546	9	very	very	RB
12350	1546	10	tender	tender	NN
12350	1546	11	then	then	RB
12350	1546	12	lift	lift	VB
12350	1546	13	it	-PRON-	PRP
12350	1546	14	out	out	IN
12350	1546	15	of	of	IN
12350	1546	16	the	the	DT
12350	1546	17	soup	soup	NN
12350	1546	18	and	and	CC
12350	1546	19	lay	lie	VBD
12350	1546	20	upon	upon	IN
12350	1546	21	a	a	DT
12350	1546	22	platter	platter	NN
12350	1546	23	and	and	CC
12350	1546	24	season	season	NN
12350	1546	25	while	while	IN
12350	1546	26	hot	hot	JJ
12350	1546	27	.	.	.
12350	1547	1	Heat	heat	VB
12350	1547	2	a	a	DT
12350	1547	3	tablespoon	tablespoon	NN
12350	1547	4	of	of	IN
12350	1547	5	fat	fat	NN
12350	1547	6	or	or	CC
12350	1547	7	drippings	dripping	NNS
12350	1547	8	of	of	IN
12350	1547	9	roast	roast	NN
12350	1547	10	beef	beef	NN
12350	1547	11	in	in	IN
12350	1547	12	a	a	DT
12350	1547	13	spider	spider	NN
12350	1547	14	,	,	,
12350	1547	15	cut	cut	VBN
12350	1547	16	up	up	RP
12350	1547	17	a	a	DT
12350	1547	18	few	few	JJ
12350	1547	19	slices	slice	NNS
12350	1547	20	of	of	IN
12350	1547	21	onion	onion	NN
12350	1547	22	in	in	IN
12350	1547	23	it	-PRON-	PRP
12350	1547	24	,	,	,
12350	1547	25	also	also	RB
12350	1547	26	half	half	PDT
12350	1547	27	a	a	DT
12350	1547	28	clove	clove	NN
12350	1547	29	of	of	IN
12350	1547	30	garlic	garlic	NN
12350	1547	31	,	,	,
12350	1547	32	add	add	VB
12350	1547	33	a	a	DT
12350	1547	34	tablespoon	tablespoon	NN
12350	1547	35	of	of	IN
12350	1547	36	flour	flour	NN
12350	1547	37	,	,	,
12350	1547	38	stirring	stir	VBG
12350	1547	39	all	all	PDT
12350	1547	40	the	the	DT
12350	1547	41	time	time	NN
12350	1547	42	;	;	:
12350	1547	43	then	then	RB
12350	1547	44	add	add	VB
12350	1547	45	soup	soup	NN
12350	1547	46	stock	stock	NN
12350	1547	47	or	or	CC
12350	1547	48	rich	rich	JJ
12350	1547	49	gravy	gravy	NN
12350	1547	50	,	,	,
12350	1547	51	and	and	CC
12350	1547	52	the	the	DT
12350	1547	53	soup	soup	NN
12350	1547	54	meat	meat	NN
12350	1547	55	,	,	,
12350	1547	56	which	which	WDT
12350	1547	57	has	have	VBZ
12350	1547	58	been	be	VBN
12350	1547	59	seasoned	season	VBN
12350	1547	60	with	with	IN
12350	1547	61	salt	salt	NN
12350	1547	62	,	,	,
12350	1547	63	pepper	pepper	NN
12350	1547	64	and	and	CC
12350	1547	65	ginger	ginger	NN
12350	1547	66	.	.	.
12350	1548	1	You	-PRON-	PRP
12350	1548	2	must	must	MD
12350	1548	3	sprinkle	sprinkle	VB
12350	1548	4	the	the	DT
12350	1548	5	spices	spice	NNS
12350	1548	6	on	on	IN
12350	1548	7	both	both	DT
12350	1548	8	sides	side	NNS
12350	1548	9	of	of	IN
12350	1548	10	the	the	DT
12350	1548	11	meat	meat	NN
12350	1548	12	,	,	,
12350	1548	13	and	and	CC
12350	1548	14	add	add	VB
12350	1548	15	one	one	CD
12350	1548	16	-	-	HYPH
12350	1548	17	half	half	NN
12350	1548	18	teaspoon	teaspoon	NN
12350	1548	19	of	of	IN
12350	1548	20	caraway	caraway	NN
12350	1548	21	seed	seed	NN
12350	1548	22	to	to	IN
12350	1548	23	the	the	DT
12350	1548	24	sauce	sauce	NN
12350	1548	25	,	,	,
12350	1548	26	and	and	CC
12350	1548	27	if	if	IN
12350	1548	28	too	too	RB
12350	1548	29	thick	thick	JJ
12350	1548	30	add	add	VBP
12350	1548	31	more	more	JJR
12350	1548	32	soup	soup	NN
12350	1548	33	stock	stock	NN
12350	1548	34	and	and	CC
12350	1548	35	a	a	DT
12350	1548	36	little	little	JJ
12350	1548	37	boiling	boiling	NN
12350	1548	38	water	water	NN
12350	1548	39	.	.	.
12350	1549	1	Cover	cover	VB
12350	1549	2	closely	closely	RB
12350	1549	3	and	and	CC
12350	1549	4	let	let	VB
12350	1549	5	it	-PRON-	PRP
12350	1549	6	simmer	simmer	VB
12350	1549	7	about	about	RB
12350	1549	8	fifteen	fifteen	CD
12350	1549	9	minutes	minute	NNS
12350	1549	10	.	.	.
12350	1550	1	LEFT	left	JJ
12350	1550	2	-	-	HYPH
12350	1550	3	OVER	over	NN
12350	1550	4	MEAT	meat	NN
12350	1550	5	There	there	EX
12350	1550	6	are	be	VBP
12350	1550	7	many	many	JJ
12350	1550	8	ways	way	NNS
12350	1550	9	to	to	TO
12350	1550	10	utilize	utilize	VB
12350	1550	11	left	leave	VBN
12350	1550	12	-	-	HYPH
12350	1550	13	over	over	RP
12350	1550	14	meat	meat	NN
12350	1550	15	.	.	.
12350	1551	1	Indeed	indeed	RB
12350	1551	2	,	,	,
12350	1551	3	not	not	RB
12350	1551	4	one	one	CD
12350	1551	5	particle	particle	NN
12350	1551	6	of	of	IN
12350	1551	7	meat	meat	NN
12350	1551	8	should	should	MD
12350	1551	9	ever	ever	RB
12350	1551	10	be	be	VB
12350	1551	11	wasted	waste	VBN
12350	1551	12	.	.	.
12350	1552	1	Cold	cold	JJ
12350	1552	2	roasts	roast	NNS
12350	1552	3	of	of	IN
12350	1552	4	beef	beef	NN
12350	1552	5	,	,	,
12350	1552	6	lamb	lamb	NNP
12350	1552	7	,	,	,
12350	1552	8	mutton	mutton	NN
12350	1552	9	or	or	CC
12350	1552	10	any	any	DT
12350	1552	11	cold	cold	JJ
12350	1552	12	joint	joint	NN
12350	1552	13	roasted	roast	VBN
12350	1552	14	or	or	CC
12350	1552	15	boiled	boil	VBN
12350	1552	16	may	may	MD
12350	1552	17	be	be	VB
12350	1552	18	made	make	VBN
12350	1552	19	into	into	IN
12350	1552	20	soups	soup	NNS
12350	1552	21	,	,	,
12350	1552	22	stews	stew	NNS
12350	1552	23	,	,	,
12350	1552	24	minces	mince	NNS
12350	1552	25	or	or	CC
12350	1552	26	used	use	VBN
12350	1552	27	for	for	IN
12350	1552	28	sandwiches	sandwich	NNS
12350	1552	29	,	,	,
12350	1552	30	or	or	CC
12350	1552	31	just	just	RB
12350	1552	32	served	serve	VBN
12350	1552	33	cold	cold	JJ
12350	1552	34	with	with	IN
12350	1552	35	vegetables	vegetable	NNS
12350	1552	36	or	or	CC
12350	1552	37	salads	salad	NNS
12350	1552	38	.	.	.
12350	1553	1	SPAGHETTI	SPAGHETTI	NNS
12350	1553	2	AND	and	CC
12350	1553	3	MEAT	meat	NN
12350	1553	4	Break	break	VBP
12350	1553	5	spaghetti	spaghetti	NNS
12350	1553	6	in	in	IN
12350	1553	7	small	small	JJ
12350	1553	8	pieces	piece	NNS
12350	1553	9	and	and	CC
12350	1553	10	boil	boil	VB
12350	1553	11	until	until	IN
12350	1553	12	tender	tender	NN
12350	1553	13	.	.	.
12350	1554	1	Put	put	VB
12350	1554	2	left	left	RB
12350	1554	3	-	-	HYPH
12350	1554	4	over	over	RP
12350	1554	5	meat	meat	NN
12350	1554	6	through	through	IN
12350	1554	7	chopper	chopper	NN
12350	1554	8	and	and	CC
12350	1554	9	mix	mix	VB
12350	1554	10	with	with	IN
12350	1554	11	the	the	DT
12350	1554	12	spaghetti	spaghetti	NNS
12350	1554	13	,	,	,
12350	1554	14	salt	salt	NN
12350	1554	15	,	,	,
12350	1554	16	pepper	pepper	NN
12350	1554	17	,	,	,
12350	1554	18	and	and	CC
12350	1554	19	a	a	DT
12350	1554	20	little	little	JJ
12350	1554	21	onion	onion	NN
12350	1554	22	juice	juice	NN
12350	1554	23	.	.	.
12350	1555	1	Grease	grease	VB
12350	1555	2	a	a	DT
12350	1555	3	baking	baking	NN
12350	1555	4	dish	dish	NN
12350	1555	5	and	and	CC
12350	1555	6	put	put	VBD
12350	1555	7	in	in	RP
12350	1555	8	the	the	DT
12350	1555	9	meat	meat	NN
12350	1555	10	and	and	CC
12350	1555	11	spaghetti	spaghetti	NNS
12350	1555	12	,	,	,
12350	1555	13	sprinkle	sprinkle	VB
12350	1555	14	on	on	IN
12350	1555	15	top	top	NN
12350	1555	16	with	with	IN
12350	1555	17	bread	bread	NN
12350	1555	18	crumbs	crumb	NNS
12350	1555	19	and	and	CC
12350	1555	20	bake	bake	VB
12350	1555	21	in	in	RP
12350	1555	22	a	a	DT
12350	1555	23	moderate	moderate	JJ
12350	1555	24	oven	oven	NN
12350	1555	25	.	.	.
12350	1556	1	MEAT	MEAT	NNP
12350	1556	2	PIE	PIE	NNP
12350	1556	3	Cut	Cut	NNP
12350	1556	4	any	any	DT
12350	1556	5	left	left	JJ
12350	1556	6	-	-	HYPH
12350	1556	7	over	over	RP
12350	1556	8	beef	beef	NN
12350	1556	9	,	,	,
12350	1556	10	lamb	lamb	NN
12350	1556	11	or	or	CC
12350	1556	12	veal	veal	NN
12350	1556	13	in	in	IN
12350	1556	14	small	small	JJ
12350	1556	15	pieces	piece	NNS
12350	1556	16	,	,	,
12350	1556	17	removing	remove	VBG
12350	1556	18	all	all	DT
12350	1556	19	excess	excess	NN
12350	1556	20	of	of	IN
12350	1556	21	fat	fat	NN
12350	1556	22	;	;	:
12350	1556	23	parboil	parboil	VB
12350	1556	24	one	one	CD
12350	1556	25	green	green	JJ
12350	1556	26	pepper	pepper	NN
12350	1556	27	(	(	-LRB-
12350	1556	28	seeds	seed	NNS
12350	1556	29	removed	remove	VBN
12350	1556	30	)	)	-RRB-
12350	1556	31	cut	cut	VBN
12350	1556	32	in	in	IN
12350	1556	33	strips	strip	NNS
12350	1556	34	,	,	,
12350	1556	35	two	two	CD
12350	1556	36	cups	cup	NNS
12350	1556	37	of	of	IN
12350	1556	38	potatoes	potato	NNS
12350	1556	39	and	and	CC
12350	1556	40	one	one	CD
12350	1556	41	-	-	HYPH
12350	1556	42	half	half	NN
12350	1556	43	cup	cup	NN
12350	1556	44	of	of	IN
12350	1556	45	carrots	carrot	NNS
12350	1556	46	cut	cut	VBN
12350	1556	47	in	in	IN
12350	1556	48	dice	dice	NN
12350	1556	49	,	,	,
12350	1556	50	and	and	CC
12350	1556	51	one	one	CD
12350	1556	52	onion	onion	NN
12350	1556	53	chopped	chop	VBD
12350	1556	54	fine	fine	RB
12350	1556	55	.	.	.
12350	1557	1	Add	add	VB
12350	1557	2	to	to	IN
12350	1557	3	the	the	DT
12350	1557	4	meat	meat	NN
12350	1557	5	.	.	.
12350	1558	1	Thicken	Thicken	VBN
12350	1558	2	with	with	IN
12350	1558	3	one	one	CD
12350	1558	4	-	-	HYPH
12350	1558	5	fourth	fourth	NN
12350	1558	6	cup	cup	NN
12350	1558	7	of	of	IN
12350	1558	8	flour	flour	NN
12350	1558	9	moistened	moisten	VBN
12350	1558	10	in	in	IN
12350	1558	11	cold	cold	JJ
12350	1558	12	water	water	NN
12350	1558	13	.	.	.
12350	1559	1	Put	put	VB
12350	1559	2	in	in	RP
12350	1559	3	a	a	DT
12350	1559	4	baking	baking	NN
12350	1559	5	dish	dish	NN
12350	1559	6	.	.	.
12350	1560	1	The	the	DT
12350	1560	2	crust	crust	NN
12350	1560	3	is	be	VBZ
12350	1560	4	made	make	VBN
12350	1560	5	as	as	IN
12350	1560	6	follows	follow	VBZ
12350	1560	7	:	:	:
12350	1560	8	One	one	CD
12350	1560	9	cup	cup	NN
12350	1560	10	of	of	IN
12350	1560	11	flour	flour	NN
12350	1560	12	,	,	,
12350	1560	13	one	one	CD
12350	1560	14	heaping	heap	VBG
12350	1560	15	teaspoon	teaspoon	NN
12350	1560	16	of	of	IN
12350	1560	17	drippings	dripping	NNS
12350	1560	18	,	,	,
12350	1560	19	pinch	pinch	NN
12350	1560	20	of	of	IN
12350	1560	21	salt	salt	NN
12350	1560	22	,	,	,
12350	1560	23	one	one	CD
12350	1560	24	-	-	HYPH
12350	1560	25	fourth	fourth	NN
12350	1560	26	teaspoon	teaspoon	NN
12350	1560	27	of	of	IN
12350	1560	28	baking	baking	NN
12350	1560	29	powder	powder	NN
12350	1560	30	,	,	,
12350	1560	31	one	one	CD
12350	1560	32	teaspoon	teaspoon	NN
12350	1560	33	of	of	IN
12350	1560	34	sugar	sugar	NN
12350	1560	35	and	and	CC
12350	1560	36	cold	cold	JJ
12350	1560	37	water	water	NN
12350	1560	38	to	to	TO
12350	1560	39	mix	mix	VB
12350	1560	40	,	,	,
12350	1560	41	about	about	RB
12350	1560	42	one	one	CD
12350	1560	43	-	-	HYPH
12350	1560	44	third	third	NN
12350	1560	45	cup	cup	NN
12350	1560	46	.	.	.
12350	1561	1	Roll	roll	VB
12350	1561	2	out	out	RP
12350	1561	3	to	to	TO
12350	1561	4	fit	fit	VB
12350	1561	5	baking	baking	NN
12350	1561	6	dish	dish	NNP
12350	1561	7	,	,	,
12350	1561	8	cut	cut	VB
12350	1561	9	holes	hole	NNS
12350	1561	10	for	for	IN
12350	1561	11	steam	steam	NN
12350	1561	12	to	to	TO
12350	1561	13	escape	escape	VB
12350	1561	14	,	,	,
12350	1561	15	after	after	IN
12350	1561	16	covering	cover	VBG
12350	1561	17	the	the	DT
12350	1561	18	contents	content	NNS
12350	1561	19	of	of	IN
12350	1561	20	the	the	DT
12350	1561	21	dish	dish	NN
12350	1561	22	.	.	.
12350	1562	1	Bake	bake	VB
12350	1562	2	in	in	RP
12350	1562	3	a	a	DT
12350	1562	4	quick	quick	JJ
12350	1562	5	hot	hot	JJ
12350	1562	6	oven	oven	JJ
12350	1562	7	one	one	CD
12350	1562	8	-	-	HYPH
12350	1562	9	half	half	NN
12350	1562	10	hour	hour	NN
12350	1562	11	.	.	.
12350	1563	1	PICKLED	pickled	NN
12350	1563	2	MEAT	MEAT	NNP
12350	1563	3	--	--	:
12350	1563	4	HOME	home	NN
12350	1563	5	-	-	HYPH
12350	1563	6	MADE	make	VBN
12350	1563	7	CORNED	corned	NN
12350	1563	8	BEEF	beef	NN
12350	1563	9	Take	take	VB
12350	1563	10	four	four	CD
12350	1563	11	quarts	quart	NNS
12350	1563	12	of	of	IN
12350	1563	13	water	water	NN
12350	1563	14	,	,	,
12350	1563	15	adding	add	VBG
12350	1563	16	enough	enough	JJ
12350	1563	17	salt	salt	NN
12350	1563	18	to	to	TO
12350	1563	19	float	float	VB
12350	1563	20	an	an	DT
12350	1563	21	egg	egg	NN
12350	1563	22	,	,	,
12350	1563	23	boil	boil	VB
12350	1563	24	this	this	DT
12350	1563	25	salted	salted	JJ
12350	1563	26	water	water	NN
12350	1563	27	,	,	,
12350	1563	28	when	when	WRB
12350	1563	29	cool	cool	JJ
12350	1563	30	take	take	VBP
12350	1563	31	four	four	CD
12350	1563	32	or	or	CC
12350	1563	33	five	five	CD
12350	1563	34	pounds	pound	NNS
12350	1563	35	brisket	brisket	NN
12350	1563	36	of	of	IN
12350	1563	37	beef	beef	NN
12350	1563	38	,	,	,
12350	1563	39	seasoned	season	VBN
12350	1563	40	with	with	IN
12350	1563	41	whole	whole	JJ
12350	1563	42	and	and	CC
12350	1563	43	ground	ground	NN
12350	1563	44	peppers	pepper	NNS
12350	1563	45	,	,	,
12350	1563	46	one	one	CD
12350	1563	47	large	large	JJ
12350	1563	48	clove	clove	NN
12350	1563	49	of	of	IN
12350	1563	50	garlic	garlic	NN
12350	1563	51	,	,	,
12350	1563	52	pierced	pierce	VBN
12350	1563	53	in	in	IN
12350	1563	54	different	different	JJ
12350	1563	55	parts	part	NNS
12350	1563	56	of	of	IN
12350	1563	57	the	the	DT
12350	1563	58	beef	beef	NN
12350	1563	59	,	,	,
12350	1563	60	one	one	CD
12350	1563	61	tablespoon	tablespoon	NN
12350	1563	62	of	of	IN
12350	1563	63	sugar	sugar	NN
12350	1563	64	,	,	,
12350	1563	65	one	one	CD
12350	1563	66	bay	bay	NN
12350	1563	67	leaf	leaf	NN
12350	1563	68	and	and	CC
12350	1563	69	one	one	CD
12350	1563	70	teaspoon	teaspoon	NN
12350	1563	71	of	of	IN
12350	1563	72	saltpetre	saltpetre	NNP
12350	1563	73	.	.	.
12350	1564	1	Put	put	VB
12350	1564	2	meat	meat	NN
12350	1564	3	into	into	IN
12350	1564	4	deep	deep	JJ
12350	1564	5	stone	stone	NN
12350	1564	6	pot	pot	NN
12350	1564	7	,	,	,
12350	1564	8	pour	pour	VB
12350	1564	9	the	the	DT
12350	1564	10	boiled	boil	VBN
12350	1564	11	water	water	NN
12350	1564	12	over	over	IN
12350	1564	13	it	-PRON-	PRP
12350	1564	14	and	and	CC
12350	1564	15	store	store	VB
12350	1564	16	in	in	IN
12350	1564	17	a	a	DT
12350	1564	18	cool	cool	JJ
12350	1564	19	place	place	NN
12350	1564	20	for	for	IN
12350	1564	21	ten	ten	CD
12350	1564	22	days	day	NNS
12350	1564	23	or	or	CC
12350	1564	24	two	two	CD
12350	1564	25	weeks	week	NNS
12350	1564	26	.	.	.
12350	1565	1	BOILED	BOILED	NNP
12350	1565	2	CORNED	CORNED	NNP
12350	1565	3	BEEF	beef	NN
12350	1565	4	Put	Put	VBD
12350	1565	5	corned	corn	VBN
12350	1565	6	beef	beef	NN
12350	1565	7	into	into	IN
12350	1565	8	cold	cold	JJ
12350	1565	9	water	water	NN
12350	1565	10	;	;	:
12350	1565	11	using	use	VBG
12350	1565	12	enough	enough	RB
12350	1565	13	to	to	TO
12350	1565	14	cover	cover	VB
12350	1565	15	it	-PRON-	PRP
12350	1565	16	well	well	RB
12350	1565	17	;	;	:
12350	1565	18	let	let	VB
12350	1565	19	it	-PRON-	PRP
12350	1565	20	come	come	VB
12350	1565	21	slowly	slowly	RB
12350	1565	22	to	to	IN
12350	1565	23	the	the	DT
12350	1565	24	boiling	boiling	NN
12350	1565	25	-	-	HYPH
12350	1565	26	point	point	NN
12350	1565	27	;	;	:
12350	1565	28	then	then	RB
12350	1565	29	place	place	VB
12350	1565	30	where	where	WRB
12350	1565	31	it	-PRON-	PRP
12350	1565	32	will	will	MD
12350	1565	33	simmer	simmer	VB
12350	1565	34	only	only	RB
12350	1565	35	;	;	:
12350	1565	36	allow	allow	VB
12350	1565	37	thirty	thirty	CD
12350	1565	38	minutes	minute	NNS
12350	1565	39	or	or	CC
12350	1565	40	more	more	JJR
12350	1565	41	to	to	IN
12350	1565	42	each	each	DT
12350	1565	43	pound	pound	NN
12350	1565	44	.	.	.
12350	1566	1	It	-PRON-	PRP
12350	1566	2	is	be	VBZ
12350	1566	3	improved	improve	VBN
12350	1566	4	by	by	IN
12350	1566	5	adding	add	VBG
12350	1566	6	a	a	DT
12350	1566	7	few	few	JJ
12350	1566	8	soup	soup	NN
12350	1566	9	vegetables	vegetable	NNS
12350	1566	10	the	the	DT
12350	1566	11	last	last	JJ
12350	1566	12	hour	hour	NN
12350	1566	13	of	of	IN
12350	1566	14	cooking	cooking	NN
12350	1566	15	.	.	.
12350	1567	1	If	if	IN
12350	1567	2	the	the	DT
12350	1567	3	piece	piece	NN
12350	1567	4	can	can	MD
12350	1567	5	be	be	VB
12350	1567	6	used	use	VBN
12350	1567	7	a	a	DT
12350	1567	8	second	second	JJ
12350	1567	9	time	time	NN
12350	1567	10	,	,	,
12350	1567	11	trim	trim	VB
12350	1567	12	it	-PRON-	PRP
12350	1567	13	to	to	IN
12350	1567	14	good	good	JJ
12350	1567	15	shape	shape	NN
12350	1567	16	;	;	:
12350	1567	17	place	place	VB
12350	1567	18	it	-PRON-	PRP
12350	1567	19	again	again	RB
12350	1567	20	in	in	IN
12350	1567	21	the	the	DT
12350	1567	22	water	water	NN
12350	1567	23	in	in	IN
12350	1567	24	which	which	WDT
12350	1567	25	it	-PRON-	PRP
12350	1567	26	was	be	VBD
12350	1567	27	boiled	boil	VBN
12350	1567	28	;	;	:
12350	1567	29	let	let	VB
12350	1567	30	it	-PRON-	PRP
12350	1567	31	get	get	VB
12350	1567	32	heated	heated	JJ
12350	1567	33	through	through	RB
12350	1567	34	;	;	:
12350	1567	35	then	then	RB
12350	1567	36	set	set	VB
12350	1567	37	aside	aside	RB
12350	1567	38	to	to	TO
12350	1567	39	cool	cool	VB
12350	1567	40	in	in	IN
12350	1567	41	the	the	DT
12350	1567	42	water	water	NN
12350	1567	43	,	,	,
12350	1567	44	and	and	CC
12350	1567	45	under	under	IN
12350	1567	46	pressure	pressure	NN
12350	1567	47	,	,	,
12350	1567	48	a	a	DT
12350	1567	49	plate	plate	NN
12350	1567	50	or	or	CC
12350	1567	51	deep	deep	JJ
12350	1567	52	dish	dish	NN
12350	1567	53	holding	hold	VBG
12350	1567	54	a	a	DT
12350	1567	55	flat	flat	JJ
12350	1567	56	-	-	HYPH
12350	1567	57	iron	iron	NN
12350	1567	58	being	being	NN
12350	1567	59	set	set	VBN
12350	1567	60	on	on	IN
12350	1567	61	top	top	NN
12350	1567	62	of	of	IN
12350	1567	63	the	the	DT
12350	1567	64	meat	meat	NN
12350	1567	65	.	.	.
12350	1568	1	The	the	DT
12350	1568	2	water	water	NN
12350	1568	3	need	nee	MD
12350	1568	4	not	not	RB
12350	1568	5	rise	rise	VB
12350	1568	6	above	above	IN
12350	1568	7	the	the	DT
12350	1568	8	meat	meat	NN
12350	1568	9	sufficiently	sufficiently	RB
12350	1568	10	to	to	TO
12350	1568	11	wet	wet	VB
12350	1568	12	the	the	DT
12350	1568	13	iron	iron	NN
12350	1568	14	.	.	.
12350	1569	1	When	when	WRB
12350	1569	2	cooled	cool	VBN
12350	1569	3	under	under	IN
12350	1569	4	pressure	pressure	NN
12350	1569	5	the	the	DT
12350	1569	6	meat	meat	NN
12350	1569	7	is	be	VBZ
12350	1569	8	more	more	RBR
12350	1569	9	firm	firm	JJ
12350	1569	10	and	and	CC
12350	1569	11	cuts	cut	VBZ
12350	1569	12	better	well	RBR
12350	1569	13	into	into	IN
12350	1569	14	slices	slice	NNS
12350	1569	15	.	.	.
12350	1570	1	Cabbage	cabbage	NN
12350	1570	2	is	be	VBZ
12350	1570	3	usually	usually	RB
12350	1570	4	served	serve	VBN
12350	1570	5	with	with	IN
12350	1570	6	hot	hot	JJ
12350	1570	7	corned	corn	VBN
12350	1570	8	beef	beef	NN
12350	1570	9	,	,	,
12350	1570	10	but	but	CC
12350	1570	11	should	should	MD
12350	1570	12	not	not	RB
12350	1570	13	be	be	VB
12350	1570	14	boiled	boil	VBN
12350	1570	15	with	with	IN
12350	1570	16	it	-PRON-	PRP
12350	1570	17	.	.	.
12350	1571	1	ENCHILADAS	ENCHILADAS	NNP
12350	1571	2	Make	make	VB
12350	1571	3	a	a	DT
12350	1571	4	dough	dough	NN
12350	1571	5	of	of	IN
12350	1571	6	cornmeal	cornmeal	NN
12350	1571	7	and	and	CC
12350	1571	8	wheat	wheat	NN
12350	1571	9	flour	flour	NN
12350	1571	10	and	and	CC
12350	1571	11	water	water	NN
12350	1571	12	.	.	.
12350	1572	1	Roll	roll	VB
12350	1572	2	it	-PRON-	PRP
12350	1572	3	out	out	RP
12350	1572	4	in	in	IN
12350	1572	5	thin	thin	JJ
12350	1572	6	,	,	,
12350	1572	7	round	round	JJ
12350	1572	8	cakes	cake	NNS
12350	1572	9	;	;	,
12350	1572	10	cook	cook	NNP
12350	1572	11	quickly	quickly	RB
12350	1572	12	in	in	IN
12350	1572	13	a	a	DT
12350	1572	14	pan	pan	NN
12350	1572	15	that	that	WDT
12350	1572	16	has	have	VBZ
12350	1572	17	not	not	RB
12350	1572	18	been	be	VBN
12350	1572	19	greased	grease	VBN
12350	1572	20	,	,	,
12350	1572	21	then	then	RB
12350	1572	22	roll	roll	VB
12350	1572	23	in	in	RP
12350	1572	24	a	a	DT
12350	1572	25	cloth	cloth	NN
12350	1572	26	to	to	TO
12350	1572	27	keep	keep	VB
12350	1572	28	soft	soft	JJ
12350	1572	29	and	and	CC
12350	1572	30	warm	warm	JJ
12350	1572	31	.	.	.
12350	1573	1	Grind	grind	VB
12350	1573	2	one	one	CD
12350	1573	3	cup	cup	NN
12350	1573	4	of	of	IN
12350	1573	5	sausage	sausage	NN
12350	1573	6	,	,	,
12350	1573	7	add	add	VB
12350	1573	8	one	one	CD
12350	1573	9	-	-	HYPH
12350	1573	10	half	half	NN
12350	1573	11	grated	grate	VBN
12350	1573	12	onion	onion	NN
12350	1573	13	,	,	,
12350	1573	14	one	one	CD
12350	1573	15	tablespoon	tablespoon	NN
12350	1573	16	of	of	IN
12350	1573	17	Worcestershire	Worcestershire	NNP
12350	1573	18	sauce	sauce	NN
12350	1573	19	,	,	,
12350	1573	20	and	and	CC
12350	1573	21	fill	fill	VB
12350	1573	22	the	the	DT
12350	1573	23	warm	warm	JJ
12350	1573	24	cakes	cake	NNS
12350	1573	25	with	with	IN
12350	1573	26	this	this	DT
12350	1573	27	mixture	mixture	NN
12350	1573	28	.	.	.
12350	1574	1	Roll	roll	VB
12350	1574	2	them	-PRON-	PRP
12350	1574	3	when	when	WRB
12350	1574	4	filled	fill	VBN
12350	1574	5	,	,	,
12350	1574	6	and	and	CC
12350	1574	7	pour	pour	VB
12350	1574	8	over	over	IN
12350	1574	9	them	-PRON-	PRP
12350	1574	10	a	a	DT
12350	1574	11	sauce	sauce	NN
12350	1574	12	made	make	VBN
12350	1574	13	of	of	IN
12350	1574	14	two	two	CD
12350	1574	15	tablespoons	tablespoon	NNS
12350	1574	16	of	of	IN
12350	1574	17	drippings	dripping	NNS
12350	1574	18	into	into	IN
12350	1574	19	which	which	WDT
12350	1574	20	two	two	CD
12350	1574	21	tablespoons	tablespoon	NNS
12350	1574	22	of	of	IN
12350	1574	23	flour	flour	NN
12350	1574	24	have	have	VBP
12350	1574	25	been	be	VBN
12350	1574	26	smoothed	smooth	VBN
12350	1574	27	.	.	.
12350	1575	1	Add	add	VB
12350	1575	2	one	one	CD
12350	1575	3	cup	cup	NN
12350	1575	4	of	of	IN
12350	1575	5	soup	soup	NN
12350	1575	6	stock	stock	NN
12350	1575	7	,	,	,
12350	1575	8	one	one	CD
12350	1575	9	cup	cup	NN
12350	1575	10	of	of	IN
12350	1575	11	strained	strained	JJ
12350	1575	12	tomatoes	tomato	NNS
12350	1575	13	,	,	,
12350	1575	14	two	two	CD
12350	1575	15	tablespoons	tablespoon	NNS
12350	1575	16	of	of	IN
12350	1575	17	vinegar	vinegar	NN
12350	1575	18	,	,	,
12350	1575	19	one	one	CD
12350	1575	20	tablespoon	tablespoon	NN
12350	1575	21	of	of	IN
12350	1575	22	Spanish	spanish	JJ
12350	1575	23	pepper	pepper	NN
12350	1575	24	sauce	sauce	NN
12350	1575	25	.	.	.
12350	1576	1	VIENNA	VIENNA	NNP
12350	1576	2	SAUSAGE	SAUSAGE	NNP
12350	1576	3	Wash	Wash	NNP
12350	1576	4	and	and	CC
12350	1576	5	put	put	VBN
12350	1576	6	on	on	RP
12350	1576	7	in	in	IN
12350	1576	8	boiling	boiling	NN
12350	1576	9	water	water	NN
12350	1576	10	.	.	.
12350	1577	1	Boil	Boil	NNP
12350	1577	2	ten	ten	CD
12350	1577	3	minutes	minute	NNS
12350	1577	4	,	,	,
12350	1577	5	fill	fill	VB
12350	1577	6	a	a	DT
12350	1577	7	deep	deep	JJ
12350	1577	8	dish	dish	NN
12350	1577	9	with	with	IN
12350	1577	10	hot	hot	JJ
12350	1577	11	water	water	NN
12350	1577	12	,	,	,
12350	1577	13	put	put	VB
12350	1577	14	sausages	sausage	NNS
12350	1577	15	in	in	IN
12350	1577	16	,	,	,
12350	1577	17	cover	cover	NN
12350	1577	18	,	,	,
12350	1577	19	and	and	CC
12350	1577	20	serve	serve	VBP
12350	1577	21	in	in	IN
12350	1577	22	hot	hot	JJ
12350	1577	23	water	water	NN
12350	1577	24	.	.	.
12350	1578	1	To	to	TO
12350	1578	2	be	be	VB
12350	1578	3	eaten	eat	VBN
12350	1578	4	with	with	IN
12350	1578	5	grated	grate	VBN
12350	1578	6	horseradish	horseradish	JJ
12350	1578	7	or	or	CC
12350	1578	8	French	french	JJ
12350	1578	9	mustard	mustard	NN
12350	1578	10	.	.	.
12350	1579	1	SMOKED	SMOKED	NNP
12350	1579	2	BEEF	BEEF	NNP
12350	1579	3	Soak	Soak	NNP
12350	1579	4	overnight	overnight	RB
12350	1579	5	in	in	IN
12350	1579	6	cold	cold	JJ
12350	1579	7	water	water	NN
12350	1579	8	;	;	:
12350	1579	9	next	next	JJ
12350	1579	10	morning	morning	NN
12350	1579	11	place	place	NN
12350	1579	12	it	-PRON-	PRP
12350	1579	13	in	in	IN
12350	1579	14	cold	cold	JJ
12350	1579	15	water	water	NN
12350	1579	16	,	,	,
12350	1579	17	and	and	CC
12350	1579	18	simmer	simmer	VB
12350	1579	19	till	till	IN
12350	1579	20	quite	quite	RB
12350	1579	21	tender	tender	NN
12350	1579	22	,	,	,
12350	1579	23	reckoning	reckon	VBG
12350	1579	24	one	one	CD
12350	1579	25	-	-	HYPH
12350	1579	26	half	half	NN
12350	1579	27	hour	hour	NN
12350	1579	28	to	to	IN
12350	1579	29	the	the	DT
12350	1579	30	pound	pound	NN
12350	1579	31	.	.	.
12350	1580	1	ROAST	ROAST	NNP
12350	1580	2	VEAL	VEAL	NNP
12350	1580	3	The	the	DT
12350	1580	4	shoulder	shoulder	NN
12350	1580	5	and	and	CC
12350	1580	6	breast	breast	NN
12350	1580	7	of	of	IN
12350	1580	8	veal	veal	NN
12350	1580	9	are	be	VBP
12350	1580	10	best	good	JJS
12350	1580	11	for	for	IN
12350	1580	12	roasting	roast	VBG
12350	1580	13	.	.	.
12350	1581	1	Always	always	RB
12350	1581	2	buy	buy	VB
12350	1581	3	veal	veal	NN
12350	1581	4	that	that	WDT
12350	1581	5	is	be	VBZ
12350	1581	6	fat	fat	JJ
12350	1581	7	and	and	CC
12350	1581	8	white	white	JJ
12350	1581	9	.	.	.
12350	1582	1	Prepare	prepare	VB
12350	1582	2	for	for	IN
12350	1582	3	the	the	DT
12350	1582	4	oven	oven	NN
12350	1582	5	in	in	IN
12350	1582	6	the	the	DT
12350	1582	7	following	follow	VBG
12350	1582	8	manner	manner	NN
12350	1582	9	:	:	:
12350	1582	10	Wash	wash	VB
12350	1582	11	and	and	CC
12350	1582	12	then	then	RB
12350	1582	13	dry	dry	JJ
12350	1582	14	;	;	:
12350	1582	15	rub	rub	VB
12350	1582	16	it	-PRON-	PRP
12350	1582	17	well	well	RB
12350	1582	18	with	with	IN
12350	1582	19	salt	salt	NN
12350	1582	20	,	,	,
12350	1582	21	a	a	DT
12350	1582	22	very	very	RB
12350	1582	23	little	little	JJ
12350	1582	24	ground	ground	NN
12350	1582	25	ginger	ginger	NN
12350	1582	26	,	,	,
12350	1582	27	and	and	CC
12350	1582	28	dredge	dredge	VB
12350	1582	29	it	-PRON-	PRP
12350	1582	30	well	well	RB
12350	1582	31	with	with	IN
12350	1582	32	flour	flour	NN
12350	1582	33	.	.	.
12350	1583	1	Lay	Lay	NNP
12350	1583	2	in	in	IN
12350	1583	3	roasting	roasting	NN
12350	1583	4	-	-	HYPH
12350	1583	5	pan	pan	NN
12350	1583	6	and	and	CC
12350	1583	7	put	put	VB
12350	1583	8	slices	slice	NNS
12350	1583	9	of	of	IN
12350	1583	10	onion	onion	NN
12350	1583	11	on	on	IN
12350	1583	12	top	top	NN
12350	1583	13	with	with	IN
12350	1583	14	a	a	DT
12350	1583	15	few	few	JJ
12350	1583	16	tablespoons	tablespoon	NNS
12350	1583	17	of	of	IN
12350	1583	18	goose	goose	NN
12350	1583	19	-	-	HYPH
12350	1583	20	fat	fat	NN
12350	1583	21	or	or	CC
12350	1583	22	drippings	dripping	NNS
12350	1583	23	.	.	.
12350	1584	1	Cover	cover	VB
12350	1584	2	tightly	tightly	RB
12350	1584	3	and	and	CC
12350	1584	4	roast	roast	VB
12350	1584	5	,	,	,
12350	1584	6	allowing	allow	VBG
12350	1584	7	twenty	twenty	CD
12350	1584	8	minutes	minute	NNS
12350	1584	9	to	to	IN
12350	1584	10	the	the	DT
12350	1584	11	pound	pound	NN
12350	1584	12	and	and	CC
12350	1584	13	baste	baste	NN
12350	1584	14	frequently	frequently	RB
12350	1584	15	.	.	.
12350	1585	1	Veal	veal	NN
12350	1585	2	must	must	MD
12350	1585	3	be	be	VB
12350	1585	4	well	well	RB
12350	1585	5	done	do	VBN
12350	1585	6	.	.	.
12350	1586	1	When	when	WRB
12350	1586	2	cold	cold	JJ
12350	1586	3	it	-PRON-	PRP
12350	1586	4	slices	slice	VBZ
12350	1586	5	up	up	RP
12350	1586	6	as	as	RB
12350	1586	7	nicely	nicely	RB
12350	1586	8	as	as	IN
12350	1586	9	turkey	turkey	NNP
12350	1586	10	.	.	.
12350	1587	1	BREAST	breast	NN
12350	1587	2	OF	of	IN
12350	1587	3	VEAL	VEAL	NNP
12350	1587	4	--	--	:
12350	1587	5	ROASTED	ROASTED	NNP
12350	1587	6	Roast	Roast	NNP
12350	1587	7	as	as	IN
12350	1587	8	directed	direct	VBN
12350	1587	9	above	above	RB
12350	1587	10	.	.	.
12350	1588	1	Have	have	VBP
12350	1588	2	the	the	DT
12350	1588	3	butcher	butcher	NN
12350	1588	4	cut	cut	VB
12350	1588	5	a	a	DT
12350	1588	6	pocket	pocket	NN
12350	1588	7	to	to	TO
12350	1588	8	receive	receive	VB
12350	1588	9	the	the	DT
12350	1588	10	stuffing	stuffing	NN
12350	1588	11	.	.	.
12350	1589	1	Prepare	prepare	VB
12350	1589	2	bread	bread	NN
12350	1589	3	stuffing	stuffing	NN
12350	1589	4	and	and	CC
12350	1589	5	sew	sew	VB
12350	1589	6	up	up	RP
12350	1589	7	the	the	DT
12350	1589	8	pocket	pocket	NN
12350	1589	9	.	.	.
12350	1590	1	Sprinkle	sprinkle	VB
12350	1590	2	a	a	DT
12350	1590	3	little	little	JJ
12350	1590	4	caraway	caraway	JJ
12350	1590	5	seed	seed	NN
12350	1590	6	on	on	IN
12350	1590	7	top	top	NN
12350	1590	8	of	of	IN
12350	1590	9	the	the	DT
12350	1590	10	roast	roast	NN
12350	1590	11	.	.	.
12350	1591	1	A	a	DT
12350	1591	2	tablespoon	tablespoon	NN
12350	1591	3	of	of	IN
12350	1591	4	lemon	lemon	NN
12350	1591	5	juice	juice	NN
12350	1591	6	adds	add	VBZ
12350	1591	7	to	to	IN
12350	1591	8	the	the	DT
12350	1591	9	flavor	flavor	NN
12350	1591	10	.	.	.
12350	1592	1	Baste	Baste	NNP
12350	1592	2	often	often	RB
12350	1592	3	.	.	.
12350	1593	1	STEWED	STEWED	NNP
12350	1593	2	VEAL	VEAL	NNP
12350	1593	3	Prepare	prepare	VBP
12350	1593	4	as	as	IN
12350	1593	5	above	above	RB
12350	1593	6	,	,	,
12350	1593	7	but	but	CC
12350	1593	8	do	do	VBP
12350	1593	9	not	not	RB
12350	1593	10	have	have	VB
12350	1593	11	the	the	DT
12350	1593	12	meat	meat	NN
12350	1593	13	cut	cut	VBN
12350	1593	14	in	in	IN
12350	1593	15	small	small	JJ
12350	1593	16	pieces	piece	NNS
12350	1593	17	.	.	.
12350	1594	1	If	if	IN
12350	1594	2	desired	desire	VBN
12350	1594	3	one	one	CD
12350	1594	4	-	-	HYPH
12350	1594	5	half	half	NN
12350	1594	6	teaspoon	teaspoon	NN
12350	1594	7	of	of	IN
12350	1594	8	caraway	caraway	JJ
12350	1594	9	seed	seed	NN
12350	1594	10	may	may	MD
12350	1594	11	be	be	VB
12350	1594	12	used	use	VBN
12350	1594	13	instead	instead	RB
12350	1594	14	of	of	IN
12350	1594	15	the	the	DT
12350	1594	16	parsley	parsley	NN
12350	1594	17	.	.	.
12350	1595	1	Mashed	mashed	JJ
12350	1595	2	potatoes	potato	NNS
12350	1595	3	and	and	CC
12350	1595	4	green	green	JJ
12350	1595	5	peas	pea	NNS
12350	1595	6	or	or	CC
12350	1595	7	stewed	stew	VBN
12350	1595	8	tomatoes	tomato	NNS
12350	1595	9	are	be	VBP
12350	1595	10	usually	usually	RB
12350	1595	11	served	serve	VBN
12350	1595	12	with	with	IN
12350	1595	13	veal	veal	NN
12350	1595	14	.	.	.
12350	1596	1	Any	any	DT
12350	1596	2	of	of	IN
12350	1596	3	the	the	DT
12350	1596	4	flour	flour	NN
12350	1596	5	or	or	CC
12350	1596	6	potato	potato	NN
12350	1596	7	dumplings	dumpling	NNS
12350	1596	8	are	be	VBP
12350	1596	9	excellent	excellent	JJ
12350	1596	10	served	serve	VBN
12350	1596	11	with	with	IN
12350	1596	12	stewed	stew	VBN
12350	1596	13	or	or	CC
12350	1596	14	fricasseed	fricasseed	NN
12350	1596	15	veal	veal	NN
12350	1596	16	.	.	.
12350	1597	1	FRICASSEED	fricasseed	NN
12350	1597	2	VEAL	veal	NN
12350	1597	3	WITH	with	IN
12350	1597	4	CAULIFLOWER	CAULIFLOWER	NNP
12350	1597	5	Use	use	VBP
12350	1597	6	the	the	DT
12350	1597	7	breast	breast	NN
12350	1597	8	or	or	CC
12350	1597	9	shoulder	shoulder	NN
12350	1597	10	for	for	IN
12350	1597	11	this	this	DT
12350	1597	12	purpose	purpose	NN
12350	1597	13	,	,	,
12350	1597	14	the	the	DT
12350	1597	15	former	former	JJ
12350	1597	16	being	be	VBG
12350	1597	17	preferable	preferable	JJ
12350	1597	18	,	,	,
12350	1597	19	and	and	CC
12350	1597	20	cut	cut	VBD
12350	1597	21	it	-PRON-	PRP
12350	1597	22	up	up	RP
12350	1597	23	into	into	IN
12350	1597	24	pieces	piece	NNS
12350	1597	25	,	,	,
12350	1597	26	not	not	RB
12350	1597	27	too	too	RB
12350	1597	28	small	small	JJ
12350	1597	29	.	.	.
12350	1598	1	Sprinkle	sprinkle	VB
12350	1598	2	each	each	DT
12350	1598	3	piece	piece	NN
12350	1598	4	slightly	slightly	RB
12350	1598	5	with	with	IN
12350	1598	6	fine	fine	JJ
12350	1598	7	salt	salt	NN
12350	1598	8	and	and	CC
12350	1598	9	ginger	ginger	NN
12350	1598	10	.	.	.
12350	1599	1	Heat	heat	VB
12350	1599	2	a	a	DT
12350	1599	3	tablespoon	tablespoon	NN
12350	1599	4	of	of	IN
12350	1599	5	goose	goose	NN
12350	1599	6	-	-	HYPH
12350	1599	7	oil	oil	NN
12350	1599	8	or	or	CC
12350	1599	9	poultry	poultry	NN
12350	1599	10	drippings	dripping	NNS
12350	1599	11	in	in	IN
12350	1599	12	a	a	DT
12350	1599	13	stew	stew	NN
12350	1599	14	-	-	HYPH
12350	1599	15	pan	pan	NN
12350	1599	16	,	,	,
12350	1599	17	and	and	CC
12350	1599	18	lay	lie	VBD
12350	1599	19	the	the	DT
12350	1599	20	veal	veal	NN
12350	1599	21	in	in	IN
12350	1599	22	it	-PRON-	PRP
12350	1599	23	.	.	.
12350	1600	1	Cut	cut	VB
12350	1600	2	up	up	RP
12350	1600	3	an	an	DT
12350	1600	4	onion	onion	NN
12350	1600	5	and	and	CC
12350	1600	6	one	one	CD
12350	1600	7	or	or	CC
12350	1600	8	two	two	CD
12350	1600	9	tomatoes	tomato	NNS
12350	1600	10	(	(	-LRB-
12350	1600	11	a	a	DT
12350	1600	12	tablespoon	tablespoon	NN
12350	1600	13	of	of	IN
12350	1600	14	canned	can	VBN
12350	1600	15	tomatoes	tomato	NNS
12350	1600	16	will	will	MD
12350	1600	17	do	do	VB
12350	1600	18	)	)	-RRB-
12350	1600	19	,	,	,
12350	1600	20	and	and	CC
12350	1600	21	add	add	VB
12350	1600	22	to	to	IN
12350	1600	23	this	this	DT
12350	1600	24	a	a	DT
12350	1600	25	little	little	JJ
12350	1600	26	water	water	NN
12350	1600	27	,	,	,
12350	1600	28	and	and	CC
12350	1600	29	stew	stew	JJ
12350	1600	30	two	two	CD
12350	1600	31	hours	hour	NNS
12350	1600	32	,	,	,
12350	1600	33	closely	closely	RB
12350	1600	34	covered	cover	VBN
12350	1600	35	.	.	.
12350	1601	1	When	when	WRB
12350	1601	2	done	do	VBN
12350	1601	3	mix	mix	VB
12350	1601	4	a	a	DT
12350	1601	5	teaspoon	teaspoon	NN
12350	1601	6	of	of	IN
12350	1601	7	flour	flour	NN
12350	1601	8	and	and	CC
12350	1601	9	a	a	DT
12350	1601	10	little	little	JJ
12350	1601	11	water	water	NN
12350	1601	12	and	and	CC
12350	1601	13	add	add	VB
12350	1601	14	to	to	IN
12350	1601	15	the	the	DT
12350	1601	16	veal	veal	NN
12350	1601	17	.	.	.
12350	1602	1	Chop	chop	VB
12350	1602	2	up	up	RP
12350	1602	3	a	a	DT
12350	1602	4	few	few	JJ
12350	1602	5	sprigs	sprig	NNS
12350	1602	6	of	of	IN
12350	1602	7	parsley	parsley	NN
12350	1602	8	,	,	,
12350	1602	9	add	add	VB
12350	1602	10	it	-PRON-	PRP
12350	1602	11	and	and	CC
12350	1602	12	boil	boil	VB
12350	1602	13	up	up	RP
12350	1602	14	once	once	RB
12350	1602	15	and	and	CC
12350	1602	16	serve	serve	VB
12350	1602	17	.	.	.
12350	1603	1	Place	place	VB
12350	1603	2	the	the	DT
12350	1603	3	cauliflower	cauliflower	NN
12350	1603	4	around	around	IN
12350	1603	5	the	the	DT
12350	1603	6	platter	platter	NN
12350	1603	7	in	in	IN
12350	1603	8	which	which	WDT
12350	1603	9	you	-PRON-	PRP
12350	1603	10	serve	serve	VBP
12350	1603	11	the	the	DT
12350	1603	12	veal	veal	NN
12350	1603	13	.	.	.
12350	1604	1	Boil	Boil	NNP
12350	1604	2	the	the	DT
12350	1604	3	cauliflower	cauliflower	NN
12350	1604	4	in	in	IN
12350	1604	5	salt	salt	NN
12350	1604	6	and	and	CC
12350	1604	7	water	water	NN
12350	1604	8	,	,	,
12350	1604	9	closely	closely	RB
12350	1604	10	covered	cover	VBN
12350	1604	11	.	.	.
12350	1605	1	STUFFED	stuffed	NN
12350	1605	2	SHOULDER	SHOULDER	NNP
12350	1605	3	OF	of	IN
12350	1605	4	VEAL	VEAL	NNP
12350	1605	5	Have	have	VBP
12350	1605	6	the	the	DT
12350	1605	7	blade	blade	NN
12350	1605	8	removed	remove	VBN
12350	1605	9	,	,	,
12350	1605	10	and	and	CC
12350	1605	11	fill	fill	VB
12350	1605	12	the	the	DT
12350	1605	13	space	space	NN
12350	1605	14	with	with	IN
12350	1605	15	a	a	DT
12350	1605	16	stuffing	stuffing	NN
12350	1605	17	made	make	VBN
12350	1605	18	of	of	IN
12350	1605	19	bread	bread	NN
12350	1605	20	crumbs	crumb	NNS
12350	1605	21	,	,	,
12350	1605	22	thyme	thyme	NNS
12350	1605	23	,	,	,
12350	1605	24	lemon	lemon	NN
12350	1605	25	juice	juice	NN
12350	1605	26	,	,	,
12350	1605	27	salt	salt	NN
12350	1605	28	,	,	,
12350	1605	29	pepper	pepper	NN
12350	1605	30	to	to	TO
12350	1605	31	taste	taste	NN
12350	1605	32	and	and	CC
12350	1605	33	one	one	CD
12350	1605	34	egg	egg	NN
12350	1605	35	,	,	,
12350	1605	36	also	also	RB
12350	1605	37	chopped	chop	VBD
12350	1605	38	mushrooms	mushroom	NNS
12350	1605	39	if	if	IN
12350	1605	40	desired	desire	VBN
12350	1605	41	.	.	.
12350	1606	1	Sew	sew	VB
12350	1606	2	up	up	IN
12350	1606	3	the	the	DT
12350	1606	4	opening	opening	NN
12350	1606	5	,	,	,
12350	1606	6	press	press	NN
12350	1606	7	and	and	CC
12350	1606	8	tie	tie	VB
12350	1606	9	it	-PRON-	PRP
12350	1606	10	into	into	IN
12350	1606	11	good	good	JJ
12350	1606	12	shape	shape	NN
12350	1606	13	and	and	CC
12350	1606	14	roast	roast	NN
12350	1606	15	.	.	.
12350	1607	1	The	the	DT
12350	1607	2	stuffing	stuffing	NN
12350	1607	3	may	may	MD
12350	1607	4	be	be	VB
12350	1607	5	made	make	VBN
12350	1607	6	of	of	IN
12350	1607	7	minced	mince	VBN
12350	1607	8	meat	meat	NN
12350	1607	9	,	,	,
12350	1607	10	cut	cut	VBN
12350	1607	11	from	from	IN
12350	1607	12	the	the	DT
12350	1607	13	veal	veal	NN
12350	1607	14	,	,	,
12350	1607	15	and	and	CC
12350	1607	16	highly	highly	RB
12350	1607	17	seasoned	seasoned	JJ
12350	1607	18	.	.	.
12350	1608	1	VEAL	VEAL	NNP
12350	1608	2	LOAF	LOAF	NNP
12350	1608	3	Take	take	VB
12350	1608	4	two	two	CD
12350	1608	5	pounds	pound	NNS
12350	1608	6	of	of	IN
12350	1608	7	chopped	chop	VBN
12350	1608	8	veal	veal	NN
12350	1608	9	,	,	,
12350	1608	10	four	four	CD
12350	1608	11	tablespoons	tablespoon	NNS
12350	1608	12	of	of	IN
12350	1608	13	bread	bread	NN
12350	1608	14	crumbs	crumb	NNS
12350	1608	15	,	,	,
12350	1608	16	two	two	CD
12350	1608	17	beaten	beat	VBN
12350	1608	18	eggs	egg	NNS
12350	1608	19	,	,	,
12350	1608	20	season	season	NN
12350	1608	21	with	with	IN
12350	1608	22	salt	salt	NN
12350	1608	23	,	,	,
12350	1608	24	pepper	pepper	NN
12350	1608	25	,	,	,
12350	1608	26	ginger	ginger	NN
12350	1608	27	,	,	,
12350	1608	28	nutmeg	nutmeg	NNP
12350	1608	29	and	and	CC
12350	1608	30	a	a	DT
12350	1608	31	little	little	JJ
12350	1608	32	water	water	NN
12350	1608	33	.	.	.
12350	1609	1	Add	add	VB
12350	1609	2	a	a	DT
12350	1609	3	tablespoon	tablespoon	NN
12350	1609	4	of	of	IN
12350	1609	5	chicken	chicken	NN
12350	1609	6	-	-	HYPH
12350	1609	7	fat	fat	NN
12350	1609	8	;	;	:
12350	1609	9	grease	grease	VB
12350	1609	10	the	the	DT
12350	1609	11	pan	pan	NN
12350	1609	12	,	,	,
12350	1609	13	mix	mix	VB
12350	1609	14	ingredients	ingredient	NNS
12350	1609	15	thoroughly	thoroughly	RB
12350	1609	16	,	,	,
12350	1609	17	form	form	VBP
12350	1609	18	into	into	IN
12350	1609	19	a	a	DT
12350	1609	20	loaf	loaf	NN
12350	1609	21	,	,	,
12350	1609	22	spread	spread	VB
12350	1609	23	or	or	CC
12350	1609	24	lay	lay	VB
12350	1609	25	piece	piece	NN
12350	1609	26	of	of	IN
12350	1609	27	chicken	chicken	NN
12350	1609	28	-	-	HYPH
12350	1609	29	fat	fat	NN
12350	1609	30	on	on	IN
12350	1609	31	top	top	NN
12350	1609	32	.	.	.
12350	1610	1	Bake	bake	VB
12350	1610	2	in	in	IN
12350	1610	3	oblong	oblong	JJ
12350	1610	4	tin	tin	NN
12350	1610	5	until	until	IN
12350	1610	6	done	do	VBN
12350	1610	7	,	,	,
12350	1610	8	basting	baste	VBG
12350	1610	9	frequently	frequently	RB
12350	1610	10	.	.	.
12350	1611	1	SHOULDER	SHOULDER	NNP
12350	1611	2	OR	or	CC
12350	1611	3	NECK	neck	NN
12350	1611	4	OF	of	IN
12350	1611	5	VEAL	VEAL	NNP
12350	1611	6	--	--	:
12350	1611	7	HUNGARIAN	HUNGARIAN	NNP
12350	1611	8	STYLE	STYLE	NNP
12350	1611	9	Brown	Brown	NNP
12350	1611	10	four	four	CD
12350	1611	11	onions	onion	NNS
12350	1611	12	light	light	NN
12350	1611	13	brown	brown	NNP
12350	1611	14	in	in	IN
12350	1611	15	a	a	DT
12350	1611	16	tablespoon	tablespoon	NN
12350	1611	17	of	of	IN
12350	1611	18	fat	fat	NN
12350	1611	19	,	,	,
12350	1611	20	add	add	VB
12350	1611	21	one	one	CD
12350	1611	22	teaspoon	teaspoon	NN
12350	1611	23	mixed	mixed	JJ
12350	1611	24	paprika	paprika	NNS
12350	1611	25	,	,	,
12350	1611	26	and	and	CC
12350	1611	27	the	the	DT
12350	1611	28	meat	meat	NN
12350	1611	29	cut	cut	VBN
12350	1611	30	in	in	IN
12350	1611	31	pieces	piece	NNS
12350	1611	32	;	;	:
12350	1611	33	leave	leave	VB
12350	1611	34	the	the	DT
12350	1611	35	pan	pan	NN
12350	1611	36	uncovered	uncover	VBN
12350	1611	37	for	for	IN
12350	1611	38	a	a	DT
12350	1611	39	few	few	JJ
12350	1611	40	moments	moment	NNS
12350	1611	41	,	,	,
12350	1611	42	cover	cover	VB
12350	1611	43	;	;	:
12350	1611	44	add	add	VB
12350	1611	45	one	one	CD
12350	1611	46	sweet	sweet	JJ
12350	1611	47	green	green	JJ
12350	1611	48	pepper	pepper	NN
12350	1611	49	,	,	,
12350	1611	50	cut	cut	VBN
12350	1611	51	up	up	RP
12350	1611	52	,	,	,
12350	1611	53	and	and	CC
12350	1611	54	let	let	VB
12350	1611	55	cook	cook	NN
12350	1611	56	;	;	:
12350	1611	57	add	add	VB
12350	1611	58	a	a	DT
12350	1611	59	little	little	JJ
12350	1611	60	water	water	NN
12350	1611	61	whenever	whenever	WRB
12350	1611	62	the	the	DT
12350	1611	63	gravy	gravy	NN
12350	1611	64	boils	boil	VBZ
12350	1611	65	down	down	RP
12350	1611	66	;	;	:
12350	1611	67	when	when	WRB
12350	1611	68	the	the	DT
12350	1611	69	meat	meat	NN
12350	1611	70	is	be	VBZ
12350	1611	71	tender	tender	JJ
12350	1611	72	serve	serve	NN
12350	1611	73	with	with	IN
12350	1611	74	dumplings	dumpling	NNS
12350	1611	75	.	.	.
12350	1612	1	CALF	CALF	NNP
12350	1612	2	'S	's	POS
12350	1612	3	HEARTS	HEARTS	NNP
12350	1612	4	Remove	Remove	NNP
12350	1612	5	veins	vein	NNS
12350	1612	6	and	and	CC
12350	1612	7	arteries	artery	NNS
12350	1612	8	from	from	IN
12350	1612	9	the	the	DT
12350	1612	10	hearts	heart	NNS
12350	1612	11	.	.	.
12350	1613	1	Stuff	stuff	NN
12350	1613	2	with	with	IN
12350	1613	3	a	a	DT
12350	1613	4	highly	highly	RB
12350	1613	5	seasoned	seasoned	JJ
12350	1613	6	bread	bread	NN
12350	1613	7	dressing	dressing	NN
12350	1613	8	and	and	CC
12350	1613	9	sew	sew	NN
12350	1613	10	.	.	.
12350	1614	1	Dredge	dredge	NN
12350	1614	2	in	in	IN
12350	1614	3	flour	flour	NN
12350	1614	4	,	,	,
12350	1614	5	brown	brown	JJ
12350	1614	6	in	in	IN
12350	1614	7	hot	hot	JJ
12350	1614	8	fat	fat	NN
12350	1614	9	,	,	,
12350	1614	10	cover	cover	VB
12350	1614	11	with	with	IN
12350	1614	12	hot	hot	JJ
12350	1614	13	water	water	NN
12350	1614	14	,	,	,
12350	1614	15	and	and	CC
12350	1614	16	place	place	NN
12350	1614	17	on	on	IN
12350	1614	18	the	the	DT
12350	1614	19	back	back	NN
12350	1614	20	of	of	IN
12350	1614	21	the	the	DT
12350	1614	22	stove	stove	NN
12350	1614	23	or	or	CC
12350	1614	24	in	in	IN
12350	1614	25	a	a	DT
12350	1614	26	hot	hot	JJ
12350	1614	27	oven	oven	NN
12350	1614	28	.	.	.
12350	1615	1	Cook	cook	VB
12350	1615	2	slowly	slowly	RB
12350	1615	3	for	for	IN
12350	1615	4	two	two	CD
12350	1615	5	or	or	CC
12350	1615	6	three	three	CD
12350	1615	7	hours	hour	NNS
12350	1615	8	.	.	.
12350	1616	1	Thicken	Thicken	NNP
12350	1616	2	the	the	DT
12350	1616	3	liquor	liquor	NN
12350	1616	4	with	with	IN
12350	1616	5	flour	flour	NN
12350	1616	6	and	and	CC
12350	1616	7	serve	serve	VB
12350	1616	8	with	with	IN
12350	1616	9	the	the	DT
12350	1616	10	hearts	heart	NNS
12350	1616	11	.	.	.
12350	1617	1	IRISH	IRISH	NNP
12350	1617	2	STEW	STEW	NNS
12350	1617	3	Cut	Cut	NNP
12350	1617	4	one	one	CD
12350	1617	5	and	and	CC
12350	1617	6	one	one	CD
12350	1617	7	-	-	HYPH
12350	1617	8	half	half	NN
12350	1617	9	pounds	pound	NNS
12350	1617	10	of	of	IN
12350	1617	11	lamb	lamb	NN
12350	1617	12	into	into	IN
12350	1617	13	small	small	JJ
12350	1617	14	pieces	piece	NNS
12350	1617	15	.	.	.
12350	1618	1	Dredge	dredge	VB
12350	1618	2	each	each	DT
12350	1618	3	piece	piece	NN
12350	1618	4	of	of	IN
12350	1618	5	meat	meat	NN
12350	1618	6	in	in	IN
12350	1618	7	flour	flour	NN
12350	1618	8	.	.	.
12350	1619	1	Brown	Brown	NNP
12350	1619	2	in	in	IN
12350	1619	3	the	the	DT
12350	1619	4	frying	frying	JJ
12350	1619	5	-	-	HYPH
12350	1619	6	pan	pan	NN
12350	1619	7	.	.	.
12350	1620	1	Put	put	VB
12350	1620	2	in	in	RP
12350	1620	3	kettle	kettle	NN
12350	1620	4	,	,	,
12350	1620	5	cover	cover	VB
12350	1620	6	with	with	IN
12350	1620	7	water	water	NN
12350	1620	8	and	and	CC
12350	1620	9	cook	cook	VB
12350	1620	10	slowly	slowly	RB
12350	1620	11	one	one	CD
12350	1620	12	hour	hour	NN
12350	1620	13	or	or	CC
12350	1620	14	until	until	IN
12350	1620	15	tender	tender	NN
12350	1620	16	.	.	.
12350	1621	1	Add	add	VB
12350	1621	2	one	one	CD
12350	1621	3	quart	quart	NN
12350	1621	4	of	of	IN
12350	1621	5	potatoes	potato	NNS
12350	1621	6	cut	cut	VBN
12350	1621	7	in	in	IN
12350	1621	8	small	small	JJ
12350	1621	9	dice	dice	NN
12350	1621	10	,	,	,
12350	1621	11	one	one	CD
12350	1621	12	-	-	HYPH
12350	1621	13	half	half	NN
12350	1621	14	a	a	DT
12350	1621	15	cup	cup	NN
12350	1621	16	of	of	IN
12350	1621	17	carrots	carrot	NNS
12350	1621	18	and	and	CC
12350	1621	19	three	three	CD
12350	1621	20	onions	onion	NNS
12350	1621	21	,	,	,
12350	1621	22	after	after	IN
12350	1621	23	cooking	cook	VBG
12350	1621	24	thirty	thirty	CD
12350	1621	25	minutes	minute	NNS
12350	1621	26	.	.	.
12350	1622	1	Season	season	NN
12350	1622	2	with	with	IN
12350	1622	3	salt	salt	NN
12350	1622	4	,	,	,
12350	1622	5	pepper	pepper	NN
12350	1622	6	,	,	,
12350	1622	7	and	and	CC
12350	1622	8	thicken	thicken	VBN
12350	1622	9	with	with	IN
12350	1622	10	two	two	CD
12350	1622	11	tablespoons	tablespoon	NNS
12350	1622	12	of	of	IN
12350	1622	13	flour	flour	NN
12350	1622	14	moistened	moisten	VBN
12350	1622	15	in	in	IN
12350	1622	16	enough	enough	JJ
12350	1622	17	cold	cold	JJ
12350	1622	18	water	water	NN
12350	1622	19	to	to	TO
12350	1622	20	form	form	VB
12350	1622	21	a	a	DT
12350	1622	22	smooth	smooth	JJ
12350	1622	23	paste	paste	NN
12350	1622	24	.	.	.
12350	1623	1	Serve	serve	VB
12350	1623	2	with	with	IN
12350	1623	3	dumplings	dumpling	NNS
12350	1623	4	.	.	.
12350	1624	1	(	(	-LRB-
12350	1624	2	See	see	VB
12350	1624	3	Dumplings	Dumplings	NNPS
12350	1624	4	,	,	,
12350	1624	5	in	in	IN
12350	1624	6	"	"	``
12350	1624	7	Garnishes	Garnishes	NNPS
12350	1624	8	and	and	CC
12350	1624	9	Dumplings	Dumplings	NNPS
12350	1624	10	for	for	IN
12350	1624	11	Soups	Soups	NNPS
12350	1624	12	"	"	''
12350	1624	13	.	.	.
12350	1624	14	)	)	-RRB-
12350	1625	1	LAMB	LAMB	NNP
12350	1625	2	AND	and	CC
12350	1625	3	MACARONI	MACARONI	NNP
12350	1625	4	Dilute	Dilute	NNP
12350	1625	5	one	one	PRP
12350	1625	6	can	can	MD
12350	1625	7	of	of	IN
12350	1625	8	concentrated	concentrated	JJ
12350	1625	9	tomato	tomato	NN
12350	1625	10	sauce	sauce	NN
12350	1625	11	with	with	IN
12350	1625	12	one	one	CD
12350	1625	13	quart	quart	NN
12350	1625	14	of	of	IN
12350	1625	15	water	water	NN
12350	1625	16	;	;	:
12350	1625	17	mince	mince	VB
12350	1625	18	two	two	CD
12350	1625	19	medium	medium	JJ
12350	1625	20	-	-	HYPH
12350	1625	21	sized	sized	JJ
12350	1625	22	onions	onion	NNS
12350	1625	23	very	very	RB
12350	1625	24	fine	fine	JJ
12350	1625	25	and	and	CC
12350	1625	26	fry	fry	VB
12350	1625	27	slowly	slowly	RB
12350	1625	28	in	in	IN
12350	1625	29	olive	olive	JJ
12350	1625	30	oil	oil	NN
12350	1625	31	or	or	CC
12350	1625	32	drippings	dripping	NNS
12350	1625	33	until	until	IN
12350	1625	34	they	-PRON-	PRP
12350	1625	35	are	be	VBP
12350	1625	36	a	a	DT
12350	1625	37	golden	golden	JJ
12350	1625	38	brown	brown	NN
12350	1625	39	,	,	,
12350	1625	40	and	and	CC
12350	1625	41	add	add	VB
12350	1625	42	to	to	IN
12350	1625	43	tomatoes	tomato	NNS
12350	1625	44	.	.	.
12350	1626	1	Fry	fry	NN
12350	1626	2	one	one	CD
12350	1626	3	and	and	CC
12350	1626	4	one	one	CD
12350	1626	5	-	-	HYPH
12350	1626	6	half	half	NN
12350	1626	7	pounds	pound	NNS
12350	1626	8	of	of	IN
12350	1626	9	lean	lean	JJ
12350	1626	10	neck	neck	NN
12350	1626	11	of	of	IN
12350	1626	12	lamb	lamb	NN
12350	1626	13	in	in	IN
12350	1626	14	a	a	DT
12350	1626	15	little	little	JJ
12350	1626	16	drippings	dripping	NNS
12350	1626	17	until	until	IN
12350	1626	18	the	the	DT
12350	1626	19	meat	meat	NN
12350	1626	20	is	be	VBZ
12350	1626	21	nicely	nicely	RB
12350	1626	22	browned	brown	VBN
12350	1626	23	all	all	RB
12350	1626	24	over	over	RB
12350	1626	25	and	and	CC
12350	1626	26	add	add	VB
12350	1626	27	to	to	IN
12350	1626	28	the	the	DT
12350	1626	29	tomatoes	tomato	NNS
12350	1626	30	,	,	,
12350	1626	31	season	season	NN
12350	1626	32	with	with	IN
12350	1626	33	one	one	CD
12350	1626	34	clove	clove	NN
12350	1626	35	of	of	IN
12350	1626	36	garlic	garlic	NN
12350	1626	37	,	,	,
12350	1626	38	two	two	CD
12350	1626	39	bay	bay	NN
12350	1626	40	leaves	leave	NNS
12350	1626	41	,	,	,
12350	1626	42	two	two	CD
12350	1626	43	teaspoons	teaspoon	NNS
12350	1626	44	of	of	IN
12350	1626	45	sugar	sugar	NN
12350	1626	46	,	,	,
12350	1626	47	pepper	pepper	NN
12350	1626	48	and	and	CC
12350	1626	49	salt	salt	NN
12350	1626	50	,	,	,
12350	1626	51	and	and	CC
12350	1626	52	let	let	VB
12350	1626	53	it	-PRON-	PRP
12350	1626	54	simmer	simmer	VB
12350	1626	55	for	for	IN
12350	1626	56	about	about	RB
12350	1626	57	one	one	CD
12350	1626	58	and	and	CC
12350	1626	59	one	one	CD
12350	1626	60	-	-	HYPH
12350	1626	61	half	half	NN
12350	1626	62	hours	hour	NNS
12350	1626	63	,	,	,
12350	1626	64	or	or	CC
12350	1626	65	until	until	IN
12350	1626	66	the	the	DT
12350	1626	67	meat	meat	NN
12350	1626	68	is	be	VBZ
12350	1626	69	tender	tender	JJ
12350	1626	70	and	and	CC
12350	1626	71	the	the	DT
12350	1626	72	sauce	sauce	NN
12350	1626	73	has	have	VBZ
12350	1626	74	become	become	VBN
12350	1626	75	the	the	DT
12350	1626	76	consistency	consistency	NN
12350	1626	77	of	of	IN
12350	1626	78	thick	thick	JJ
12350	1626	79	cream	cream	NN
12350	1626	80	.	.	.
12350	1627	1	Have	have	VBP
12350	1627	2	ready	ready	JJ
12350	1627	3	some	some	DT
12350	1627	4	boiled	boil	VBN
12350	1627	5	macaroni	macaroni	NN
12350	1627	6	,	,	,
12350	1627	7	put	put	VBN
12350	1627	8	in	in	RP
12350	1627	9	with	with	IN
12350	1627	10	the	the	DT
12350	1627	11	meat	meat	NN
12350	1627	12	and	and	CC
12350	1627	13	stir	stir	VB
12350	1627	14	well	well	RB
12350	1627	15	.	.	.
12350	1628	1	Serve	serve	VB
12350	1628	2	hot	hot	JJ
12350	1628	3	.	.	.
12350	1629	1	Short	short	JJ
12350	1629	2	ribs	rib	NNS
12350	1629	3	of	of	IN
12350	1629	4	beef	beef	NN
12350	1629	5	may	may	MD
12350	1629	6	be	be	VB
12350	1629	7	cooked	cook	VBN
12350	1629	8	in	in	IN
12350	1629	9	the	the	DT
12350	1629	10	same	same	JJ
12350	1629	11	manner	manner	NN
12350	1629	12	.	.	.
12350	1630	1	LAMB	LAMB	NNP
12350	1630	2	STEW	STEW	NNS
12350	1630	3	--	--	:
12350	1630	4	TOCANE	TOCANE	NNP
12350	1630	5	Brown	Brown	NNP
12350	1630	6	slices	slice	NNS
12350	1630	7	of	of	IN
12350	1630	8	leek	leek	NN
12350	1630	9	or	or	CC
12350	1630	10	young	young	JJ
12350	1630	11	onions	onion	NNS
12350	1630	12	in	in	IN
12350	1630	13	one	one	CD
12350	1630	14	tablespoon	tablespoon	NN
12350	1630	15	of	of	IN
12350	1630	16	drippings	dripping	NNS
12350	1630	17	,	,	,
12350	1630	18	add	add	VB
12350	1630	19	neck	neck	NN
12350	1630	20	or	or	CC
12350	1630	21	breast	breast	NN
12350	1630	22	of	of	IN
12350	1630	23	lamb	lamb	NN
12350	1630	24	,	,	,
12350	1630	25	cut	cut	VBN
12350	1630	26	in	in	IN
12350	1630	27	small	small	JJ
12350	1630	28	pieces	piece	NNS
12350	1630	29	;	;	:
12350	1630	30	season	season	NN
12350	1630	31	with	with	IN
12350	1630	32	white	white	JJ
12350	1630	33	pepper	pepper	NN
12350	1630	34	,	,	,
12350	1630	35	salt	salt	NN
12350	1630	36	and	and	CC
12350	1630	37	parsley	parsley	NN
12350	1630	38	;	;	,
12350	1630	39	cook	cook	NN
12350	1630	40	until	until	IN
12350	1630	41	tender	tender	NN
12350	1630	42	,	,	,
12350	1630	43	just	just	RB
12350	1630	44	before	before	IN
12350	1630	45	serving	serve	VBG
12350	1630	46	season	season	NN
12350	1630	47	with	with	IN
12350	1630	48	dill	dill	NN
12350	1630	49	.	.	.
12350	1631	1	CURRIED	CURRIED	NNP
12350	1631	2	MUTTON	MUTTON	NNP
12350	1631	3	Have	have	VBP
12350	1631	4	three	three	CD
12350	1631	5	pounds	pound	NNS
12350	1631	6	of	of	IN
12350	1631	7	mutton	mutton	NN
12350	1631	8	cut	cut	VBN
12350	1631	9	in	in	IN
12350	1631	10	one	one	CD
12350	1631	11	inch	inch	NN
12350	1631	12	squares	square	NNS
12350	1631	13	.	.	.
12350	1632	1	Wipe	wipe	NN
12350	1632	2	,	,	,
12350	1632	3	put	put	VBN
12350	1632	4	in	in	IN
12350	1632	5	kettle	kettle	NN
12350	1632	6	and	and	CC
12350	1632	7	cover	cover	VB
12350	1632	8	with	with	IN
12350	1632	9	cold	cold	JJ
12350	1632	10	water	water	NN
12350	1632	11	.	.	.
12350	1633	1	Cook	cook	VB
12350	1633	2	for	for	IN
12350	1633	3	five	five	CD
12350	1633	4	minutes	minute	NNS
12350	1633	5	,	,	,
12350	1633	6	drain	drain	VBP
12350	1633	7	and	and	CC
12350	1633	8	again	again	RB
12350	1633	9	cover	cover	VB
12350	1633	10	with	with	IN
12350	1633	11	boiling	boiling	NN
12350	1633	12	water	water	NN
12350	1633	13	.	.	.
12350	1634	1	Add	add	VB
12350	1634	2	one	one	CD
12350	1634	3	cup	cup	NN
12350	1634	4	of	of	IN
12350	1634	5	chopped	chopped	JJ
12350	1634	6	onion	onion	NN
12350	1634	7	,	,	,
12350	1634	8	one	one	CD
12350	1634	9	teaspoon	teaspoon	NN
12350	1634	10	of	of	IN
12350	1634	11	peppercorns	peppercorn	NNS
12350	1634	12	,	,	,
12350	1634	13	and	and	CC
12350	1634	14	one	one	CD
12350	1634	15	-	-	HYPH
12350	1634	16	half	half	NN
12350	1634	17	of	of	IN
12350	1634	18	a	a	DT
12350	1634	19	red	red	JJ
12350	1634	20	pepper	pepper	NN
12350	1634	21	,	,	,
12350	1634	22	cut	cut	VBN
12350	1634	23	in	in	IN
12350	1634	24	small	small	JJ
12350	1634	25	strips	strip	NNS
12350	1634	26	.	.	.
12350	1635	1	Place	place	NN
12350	1635	2	on	on	IN
12350	1635	3	back	back	NN
12350	1635	4	of	of	IN
12350	1635	5	stove	stove	NN
12350	1635	6	and	and	CC
12350	1635	7	allow	allow	VB
12350	1635	8	it	-PRON-	PRP
12350	1635	9	to	to	IN
12350	1635	10	simmer	simmer	NN
12350	1635	11	until	until	IN
12350	1635	12	tender	tender	NN
12350	1635	13	.	.	.
12350	1636	1	Strain	strain	VB
12350	1636	2	liquor	liquor	NN
12350	1636	3	and	and	CC
12350	1636	4	thicken	thicken	NN
12350	1636	5	with	with	IN
12350	1636	6	flour	flour	NN
12350	1636	7	.	.	.
12350	1637	1	Add	add	VB
12350	1637	2	two	two	CD
12350	1637	3	tablespoons	tablespoon	NNS
12350	1637	4	of	of	IN
12350	1637	5	drippings	dripping	NNS
12350	1637	6	,	,	,
12350	1637	7	one	one	CD
12350	1637	8	tablespoon	tablespoon	NN
12350	1637	9	of	of	IN
12350	1637	10	minced	mince	VBN
12350	1637	11	parsley	parsley	NNP
12350	1637	12	,	,	,
12350	1637	13	one	one	CD
12350	1637	14	teaspoon	teaspoon	NN
12350	1637	15	of	of	IN
12350	1637	16	curry	curry	NN
12350	1637	17	powder	powder	NN
12350	1637	18	,	,	,
12350	1637	19	and	and	CC
12350	1637	20	one	one	CD
12350	1637	21	-	-	HYPH
12350	1637	22	half	half	NN
12350	1637	23	teaspoon	teaspoon	NN
12350	1637	24	of	of	IN
12350	1637	25	salt	salt	NN
12350	1637	26	.	.	.
12350	1638	1	Serve	serve	VB
12350	1638	2	with	with	IN
12350	1638	3	molded	molded	JJ
12350	1638	4	rice	rice	NN
12350	1638	5	.	.	.
12350	1639	1	GEWETSH	GEWETSH	NNP
12350	1639	2	(	(	-LRB-
12350	1639	3	SERVIAN	SERVIAN	NNP
12350	1639	4	)	)	-RRB-
12350	1639	5	Brown	Brown	NNP
12350	1639	6	one	one	CD
12350	1639	7	large	large	JJ
12350	1639	8	onion	onion	NN
12350	1639	9	in	in	IN
12350	1639	10	a	a	DT
12350	1639	11	tablespoon	tablespoon	NN
12350	1639	12	of	of	IN
12350	1639	13	fat	fat	NN
12350	1639	14	,	,	,
12350	1639	15	add	add	VB
12350	1639	16	one	one	CD
12350	1639	17	teaspoon	teaspoon	NN
12350	1639	18	of	of	IN
12350	1639	19	paprika	paprika	NNP
12350	1639	20	and	and	CC
12350	1639	21	two	two	CD
12350	1639	22	pounds	pound	NNS
12350	1639	23	of	of	IN
12350	1639	24	neck	neck	NN
12350	1639	25	or	or	CC
12350	1639	26	shoulder	shoulder	NN
12350	1639	27	of	of	IN
12350	1639	28	lamb	lamb	NNP
12350	1639	29	,	,	,
12350	1639	30	cook	cook	VB
12350	1639	31	one	one	CD
12350	1639	32	hour	hour	NN
12350	1639	33	;	;	:
12350	1639	34	have	have	VBP
12350	1639	35	ready	ready	JJ
12350	1639	36	one	one	CD
12350	1639	37	pound	pound	NN
12350	1639	38	of	of	IN
12350	1639	39	rice	rice	NN
12350	1639	40	that	that	WDT
12350	1639	41	has	have	VBZ
12350	1639	42	been	be	VBN
12350	1639	43	boiled	boil	VBN
12350	1639	44	for	for	IN
12350	1639	45	twenty	twenty	CD
12350	1639	46	minutes	minute	NNS
12350	1639	47	.	.	.
12350	1640	1	Take	take	VB
12350	1640	2	a	a	DT
12350	1640	3	twelve	twelve	CD
12350	1640	4	inch	inch	NN
12350	1640	5	pudding	pudding	NN
12350	1640	6	dish	dish	NN
12350	1640	7	,	,	,
12350	1640	8	grease	grease	NN
12350	1640	9	,	,	,
12350	1640	10	place	place	VB
12350	1640	11	a	a	DT
12350	1640	12	layer	layer	NN
12350	1640	13	of	of	IN
12350	1640	14	sliced	sliced	JJ
12350	1640	15	tomatoes	tomato	NNS
12350	1640	16	on	on	IN
12350	1640	17	bottom	bottom	NN
12350	1640	18	of	of	IN
12350	1640	19	pan	pan	NN
12350	1640	20	,	,	,
12350	1640	21	then	then	RB
12350	1640	22	half	half	PDT
12350	1640	23	the	the	DT
12350	1640	24	rice	rice	NN
12350	1640	25	,	,	,
12350	1640	26	half	half	PDT
12350	1640	27	the	the	DT
12350	1640	28	meat	meat	NN
12350	1640	29	,	,	,
12350	1640	30	two	two	CD
12350	1640	31	sliced	slice	VBD
12350	1640	32	green	green	JJ
12350	1640	33	peppers	pepper	NNS
12350	1640	34	,	,	,
12350	1640	35	sprinkle	sprinkle	VB
12350	1640	36	a	a	DT
12350	1640	37	little	little	JJ
12350	1640	38	salt	salt	NN
12350	1640	39	and	and	CC
12350	1640	40	pour	pour	VB
12350	1640	41	part	part	NN
12350	1640	42	of	of	IN
12350	1640	43	gravy	gravy	NN
12350	1640	44	over	over	IN
12350	1640	45	this	this	DT
12350	1640	46	;	;	:
12350	1640	47	place	place	VB
12350	1640	48	another	another	DT
12350	1640	49	layer	layer	NN
12350	1640	50	of	of	IN
12350	1640	51	tomatoes	tomato	NNS
12350	1640	52	,	,	,
12350	1640	53	rice	rice	NN
12350	1640	54	,	,	,
12350	1640	55	meat	meat	NN
12350	1640	56	,	,	,
12350	1640	57	with	with	IN
12350	1640	58	two	two	CD
12350	1640	59	sliced	sliced	JJ
12350	1640	60	peppers	pepper	NNS
12350	1640	61	and	and	CC
12350	1640	62	tomatoes	tomato	NNS
12350	1640	63	on	on	IN
12350	1640	64	top	top	NN
12350	1640	65	,	,	,
12350	1640	66	salt	salt	NN
12350	1640	67	,	,	,
12350	1640	68	and	and	CC
12350	1640	69	pour	pour	VBP
12350	1640	70	remainder	remainder	NN
12350	1640	71	of	of	IN
12350	1640	72	gravy	gravy	NN
12350	1640	73	,	,	,
12350	1640	74	put	put	VBD
12350	1640	75	lumps	lump	NNS
12350	1640	76	of	of	IN
12350	1640	77	fat	fat	NN
12350	1640	78	here	here	RB
12350	1640	79	and	and	CC
12350	1640	80	there	there	RB
12350	1640	81	;	;	:
12350	1640	82	bake	bake	NN
12350	1640	83	in	in	IN
12350	1640	84	hot	hot	JJ
12350	1640	85	oven	oven	JJ
12350	1640	86	three	three	CD
12350	1640	87	-	-	HYPH
12350	1640	88	quarters	quarter	NNS
12350	1640	89	of	of	IN
12350	1640	90	an	an	DT
12350	1640	91	hour	hour	NN
12350	1640	92	.	.	.
12350	1641	1	Use	use	VB
12350	1641	2	plenty	plenty	NN
12350	1641	3	of	of	IN
12350	1641	4	gravy	gravy	NN
12350	1641	5	and	and	CC
12350	1641	6	fat	fat	NN
12350	1641	7	for	for	IN
12350	1641	8	this	this	DT
12350	1641	9	dish	dish	NN
12350	1641	10	or	or	CC
12350	1641	11	else	else	RB
12350	1641	12	it	-PRON-	PRP
12350	1641	13	will	will	MD
12350	1641	14	be	be	VB
12350	1641	15	too	too	RB
12350	1641	16	dry	dry	JJ
12350	1641	17	.	.	.
12350	1642	1	Six	six	CD
12350	1642	2	large	large	JJ
12350	1642	3	tomatoes	tomato	NNS
12350	1642	4	are	be	VBP
12350	1642	5	required	require	VBN
12350	1642	6	.	.	.
12350	1643	1	ROAST	roast	NN
12350	1643	2	MUTTON	MUTTON	NNP
12350	1643	3	WITH	with	IN
12350	1643	4	POTATOES	potato	NNS
12350	1643	5	Take	take	VBP
12350	1643	6	a	a	DT
12350	1643	7	shoulder	shoulder	NN
12350	1643	8	of	of	IN
12350	1643	9	mutton	mutton	NN
12350	1643	10	--	--	:
12350	1643	11	must	must	MD
12350	1643	12	be	be	VB
12350	1643	13	young	young	JJ
12350	1643	14	and	and	CC
12350	1643	15	tender	tender	JJ
12350	1643	16	--	--	:
12350	1643	17	wash	wash	VB
12350	1643	18	the	the	DT
12350	1643	19	meat	meat	NN
12350	1643	20	well	well	RB
12350	1643	21	and	and	CC
12350	1643	22	dry	dry	VB
12350	1643	23	with	with	IN
12350	1643	24	a	a	DT
12350	1643	25	clean	clean	JJ
12350	1643	26	towel	towel	NN
12350	1643	27	.	.	.
12350	1644	1	Rub	rub	VB
12350	1644	2	well	well	RB
12350	1644	3	with	with	IN
12350	1644	4	salt	salt	NN
12350	1644	5	,	,	,
12350	1644	6	ginger	ginger	NN
12350	1644	7	and	and	CC
12350	1644	8	a	a	DT
12350	1644	9	speck	speck	NN
12350	1644	10	of	of	IN
12350	1644	11	pepper	pepper	NN
12350	1644	12	,	,	,
12350	1644	13	and	and	CC
12350	1644	14	dredge	dredge	NN
12350	1644	15	well	well	RB
12350	1644	16	with	with	IN
12350	1644	17	flour	flour	NN
12350	1644	18	.	.	.
12350	1645	1	Lay	lay	VB
12350	1645	2	it	-PRON-	PRP
12350	1645	3	in	in	IN
12350	1645	4	a	a	DT
12350	1645	5	covered	cover	VBN
12350	1645	6	roasting	roasting	NN
12350	1645	7	-	-	HYPH
12350	1645	8	pan	pan	NN
12350	1645	9	.	.	.
12350	1646	1	Put	put	VB
12350	1646	2	a	a	DT
12350	1646	3	few	few	JJ
12350	1646	4	pieces	piece	NNS
12350	1646	5	of	of	IN
12350	1646	6	whole	whole	JJ
12350	1646	7	mace	mace	NN
12350	1646	8	and	and	CC
12350	1646	9	a	a	DT
12350	1646	10	few	few	JJ
12350	1646	11	slices	slice	NNS
12350	1646	12	of	of	IN
12350	1646	13	onion	onion	NN
12350	1646	14	on	on	IN
12350	1646	15	top	top	NN
12350	1646	16	;	;	:
12350	1646	17	pour	pour	VB
12350	1646	18	a	a	DT
12350	1646	19	cup	cup	NN
12350	1646	20	of	of	IN
12350	1646	21	water	water	NN
12350	1646	22	into	into	IN
12350	1646	23	the	the	DT
12350	1646	24	pan	pan	NN
12350	1646	25	.	.	.
12350	1647	1	Cover	cover	VB
12350	1647	2	it	-PRON-	PRP
12350	1647	3	up	up	RP
12350	1647	4	tight	tight	RB
12350	1647	5	and	and	CC
12350	1647	6	set	set	VBN
12350	1647	7	in	in	IN
12350	1647	8	a	a	DT
12350	1647	9	hot	hot	JJ
12350	1647	10	oven	oven	NN
12350	1647	11	to	to	TO
12350	1647	12	roast	roast	VB
12350	1647	13	,	,	,
12350	1647	14	basting	baste	VBG
12350	1647	15	frequently	frequently	RB
12350	1647	16	.	.	.
12350	1648	1	Allow	allow	VB
12350	1648	2	twenty	twenty	CD
12350	1648	3	minutes	minute	NNS
12350	1648	4	to	to	IN
12350	1648	5	the	the	DT
12350	1648	6	pound	pound	NN
12350	1648	7	for	for	IN
12350	1648	8	roasting	roast	VBG
12350	1648	9	mutton	mutton	NN
12350	1648	10	;	;	:
12350	1648	11	it	-PRON-	PRP
12350	1648	12	should	should	MD
12350	1648	13	be	be	VB
12350	1648	14	well	well	RB
12350	1648	15	done	do	VBN
12350	1648	16	.	.	.
12350	1649	1	Add	add	VB
12350	1649	2	more	more	JJR
12350	1649	3	water	water	NN
12350	1649	4	if	if	IN
12350	1649	5	necessary	necessary	JJ
12350	1649	6	(	(	-LRB-
12350	1649	7	always	always	RB
12350	1649	8	add	add	VB
12350	1649	9	hot	hot	JJ
12350	1649	10	water	water	NN
12350	1649	11	so	so	IN
12350	1649	12	as	as	IN
12350	1649	13	not	not	RB
12350	1649	14	to	to	TO
12350	1649	15	stop	stop	VB
12350	1649	16	the	the	DT
12350	1649	17	process	process	NN
12350	1649	18	of	of	IN
12350	1649	19	boiling	boiling	NN
12350	1649	20	)	)	-RRB-
12350	1649	21	,	,	,
12350	1649	22	skim	skim	NNP
12350	1649	23	the	the	DT
12350	1649	24	gravy	gravy	NN
12350	1649	25	well	well	RB
12350	1649	26	and	and	CC
12350	1649	27	serve	serve	VB
12350	1649	28	with	with	IN
12350	1649	29	currant	currant	NN
12350	1649	30	or	or	CC
12350	1649	31	cranberry	cranberry	NN
12350	1649	32	jelly	jelly	RB
12350	1649	33	.	.	.
12350	1650	1	Pare	pare	NN
12350	1650	2	potatoes	potato	NNS
12350	1650	3	of	of	IN
12350	1650	4	uniform	uniform	JJ
12350	1650	5	size	size	NN
12350	1650	6	and	and	CC
12350	1650	7	wash	wash	NN
12350	1650	8	and	and	CC
12350	1650	9	salt	salt	VB
12350	1650	10	them	-PRON-	PRP
12350	1650	11	about	about	RB
12350	1650	12	three	three	CD
12350	1650	13	-	-	HYPH
12350	1650	14	quarters	quarter	NNS
12350	1650	15	of	of	IN
12350	1650	16	an	an	DT
12350	1650	17	hour	hour	NN
12350	1650	18	before	before	IN
12350	1650	19	dinner	dinner	NN
12350	1650	20	.	.	.
12350	1651	1	Lay	lay	VB
12350	1651	2	the	the	DT
12350	1651	3	potatoes	potato	NNS
12350	1651	4	in	in	IN
12350	1651	5	pan	pan	NN
12350	1651	6	around	around	IN
12350	1651	7	the	the	DT
12350	1651	8	roast	roast	NN
12350	1651	9	and	and	CC
12350	1651	10	sprinkle	sprinkle	VB
12350	1651	11	them	-PRON-	PRP
12350	1651	12	with	with	IN
12350	1651	13	salt	salt	NN
12350	1651	14	and	and	CC
12350	1651	15	return	return	VB
12350	1651	16	to	to	IN
12350	1651	17	the	the	DT
12350	1651	18	oven	oven	NN
12350	1651	19	to	to	TO
12350	1651	20	roast	roast	VB
12350	1651	21	.	.	.
12350	1652	1	Let	let	VB
12350	1652	2	them	-PRON-	PRP
12350	1652	3	brown	brown	VB
12350	1652	4	nicely	nicely	RB
12350	1652	5	.	.	.
12350	1653	1	BREAST	breast	NN
12350	1653	2	OF	of	IN
12350	1653	3	MUTTON	MUTTON	NNP
12350	1653	4	STEWED	stew	VBN
12350	1653	5	WITH	with	IN
12350	1653	6	CARROTS	carrot	NNS
12350	1653	7	Salt	Salt	NNP
12350	1653	8	the	the	DT
12350	1653	9	mutton	mutton	NN
12350	1653	10	on	on	IN
12350	1653	11	both	both	DT
12350	1653	12	sides	side	NNS
12350	1653	13	,	,	,
12350	1653	14	adding	add	VBG
12350	1653	15	a	a	DT
12350	1653	16	little	little	JJ
12350	1653	17	ground	ground	NN
12350	1653	18	ginger	ginger	NN
12350	1653	19	;	;	:
12350	1653	20	put	put	VBN
12350	1653	21	on	on	RP
12350	1653	22	to	to	TO
12350	1653	23	boil	boil	VB
12350	1653	24	in	in	IN
12350	1653	25	cold	cold	JJ
12350	1653	26	water	water	NN
12350	1653	27	,	,	,
12350	1653	28	cover	cover	VB
12350	1653	29	up	up	RP
12350	1653	30	tightly	tightly	RB
12350	1653	31	and	and	CC
12350	1653	32	stew	stew	NNP
12350	1653	33	slowly	slowly	RB
12350	1653	34	.	.	.
12350	1654	1	In	in	IN
12350	1654	2	the	the	DT
12350	1654	3	meantime	meantime	NN
12350	1654	4	pare	pare	NN
12350	1654	5	and	and	CC
12350	1654	6	cut	cut	VBD
12350	1654	7	up	up	RP
12350	1654	8	the	the	DT
12350	1654	9	carrots	carrot	NNS
12350	1654	10	,	,	,
12350	1654	11	add	add	VB
12350	1654	12	these	these	DT
12350	1654	13	and	and	CC
12350	1654	14	cover	cover	VB
12350	1654	15	up	up	RP
12350	1654	16	again	again	RB
12350	1654	17	.	.	.
12350	1655	1	Pare	pare	VB
12350	1655	2	and	and	CC
12350	1655	3	cut	cut	VBD
12350	1655	4	up	up	RP
12350	1655	5	about	about	IN
12350	1655	6	half	half	PDT
12350	1655	7	a	a	DT
12350	1655	8	dozen	dozen	NN
12350	1655	9	potatoes	potato	NNS
12350	1655	10	into	into	IN
12350	1655	11	dice	dice	NN
12350	1655	12	shape	shape	NN
12350	1655	13	and	and	CC
12350	1655	14	add	add	VB
12350	1655	15	them	-PRON-	PRP
12350	1655	16	three	three	CD
12350	1655	17	-	-	HYPH
12350	1655	18	quarters	quarter	NNS
12350	1655	19	of	of	IN
12350	1655	20	an	an	DT
12350	1655	21	hour	hour	NN
12350	1655	22	before	before	IN
12350	1655	23	dinner	dinner	NN
12350	1655	24	.	.	.
12350	1656	1	Cover	cover	VB
12350	1656	2	up	up	RP
12350	1656	3	again	again	RB
12350	1656	4	,	,	,
12350	1656	5	and	and	CC
12350	1656	6	when	when	WRB
12350	1656	7	done	do	VBN
12350	1656	8	,	,	,
12350	1656	9	make	make	VB
12350	1656	10	a	a	DT
12350	1656	11	sauce	sauce	NN
12350	1656	12	as	as	IN
12350	1656	13	follows	follow	VBZ
12350	1656	14	:	:	:
12350	1656	15	Skim	skim	VB
12350	1656	16	off	off	RP
12350	1656	17	about	about	RB
12350	1656	18	two	two	CD
12350	1656	19	tablespoons	tablespoon	NNS
12350	1656	20	of	of	IN
12350	1656	21	fat	fat	NN
12350	1656	22	from	from	IN
12350	1656	23	the	the	DT
12350	1656	24	mutton	mutton	NNP
12350	1656	25	stew	stew	NN
12350	1656	26	,	,	,
12350	1656	27	put	put	VBN
12350	1656	28	this	this	DT
12350	1656	29	in	in	IN
12350	1656	30	a	a	DT
12350	1656	31	spider	spider	NN
12350	1656	32	and	and	CC
12350	1656	33	heat	heat	NN
12350	1656	34	.	.	.
12350	1657	1	Brown	brown	VB
12350	1657	2	a	a	DT
12350	1657	3	tablespoon	tablespoon	NN
12350	1657	4	of	of	IN
12350	1657	5	flour	flour	NN
12350	1657	6	in	in	IN
12350	1657	7	the	the	DT
12350	1657	8	fat	fat	NN
12350	1657	9	,	,	,
12350	1657	10	add	add	VB
12350	1657	11	a	a	DT
12350	1657	12	heaping	heaping	NN
12350	1657	13	tablespoon	tablespoon	NN
12350	1657	14	of	of	IN
12350	1657	15	brown	brown	JJ
12350	1657	16	sugar	sugar	NN
12350	1657	17	,	,	,
12350	1657	18	some	some	DT
12350	1657	19	cinnamon	cinnamon	NN
12350	1657	20	and	and	CC
12350	1657	21	pour	pour	VB
12350	1657	22	the	the	DT
12350	1657	23	gravy	gravy	NN
12350	1657	24	of	of	IN
12350	1657	25	the	the	DT
12350	1657	26	stew	stew	NN
12350	1657	27	into	into	IN
12350	1657	28	the	the	DT
12350	1657	29	spider	spider	NN
12350	1657	30	,	,	,
12350	1657	31	letting	let	VBG
12350	1657	32	it	-PRON-	PRP
12350	1657	33	boil	boil	VB
12350	1657	34	up	up	RP
12350	1657	35	once	once	RB
12350	1657	36	,	,	,
12350	1657	37	and	and	CC
12350	1657	38	then	then	RB
12350	1657	39	pour	pour	VB
12350	1657	40	all	all	RB
12350	1657	41	over	over	IN
12350	1657	42	the	the	DT
12350	1657	43	carrots	carrot	NNS
12350	1657	44	and	and	CC
12350	1657	45	Stew	Stew	NNP
12350	1657	46	until	until	IN
12350	1657	47	ready	ready	JJ
12350	1657	48	to	to	TO
12350	1657	49	serve	serve	VB
12350	1657	50	.	.	.
12350	1658	1	White	white	JJ
12350	1658	2	turnips	turnip	NNS
12350	1658	3	may	may	MD
12350	1658	4	be	be	VB
12350	1658	5	used	use	VBN
12350	1658	6	instead	instead	RB
12350	1658	7	of	of	IN
12350	1658	8	carrots	carrot	NNS
12350	1658	9	.	.	.
12350	1659	1	MUTTON	mutton	NN
12350	1659	2	OR	or	CC
12350	1659	3	LAMB	lamb	NN
12350	1659	4	CHOPS	chop	NNS
12350	1659	5	Trim	trim	VBP
12350	1659	6	off	off	RP
12350	1659	7	some	some	DT
12350	1659	8	of	of	IN
12350	1659	9	the	the	DT
12350	1659	10	fat	fat	NN
12350	1659	11	and	and	CC
12350	1659	12	heat	heat	NN
12350	1659	13	in	in	IN
12350	1659	14	the	the	DT
12350	1659	15	spider	spider	NN
12350	1659	16	.	.	.
12350	1660	1	Season	season	VB
12350	1660	2	the	the	DT
12350	1660	3	chops	chop	NNS
12350	1660	4	with	with	IN
12350	1660	5	salt	salt	NN
12350	1660	6	and	and	CC
12350	1660	7	pepper	pepper	NN
12350	1660	8	,	,	,
12350	1660	9	or	or	CC
12350	1660	10	salt	salt	NN
12350	1660	11	and	and	CC
12350	1660	12	ginger	ginger	NN
12350	1660	13	.	.	.
12350	1661	1	Have	have	VBP
12350	1661	2	the	the	DT
12350	1661	3	spider	spider	NN
12350	1661	4	very	very	RB
12350	1661	5	hot	hot	JJ
12350	1661	6	with	with	IN
12350	1661	7	very	very	RB
12350	1661	8	little	little	JJ
12350	1661	9	fat	fat	JJ
12350	1661	10	in	in	IN
12350	1661	11	it	-PRON-	PRP
12350	1661	12	.	.	.
12350	1662	1	To	to	TO
12350	1662	2	be	be	VB
12350	1662	3	nice	nice	JJ
12350	1662	4	and	and	CC
12350	1662	5	tender	tender	JJ
12350	1662	6	they	-PRON-	PRP
12350	1662	7	must	must	MD
12350	1662	8	be	be	VB
12350	1662	9	sautéd	sautéd	NN
12350	1662	10	quickly	quickly	RB
12350	1662	11	to	to	IN
12350	1662	12	a	a	DT
12350	1662	13	nice	nice	JJ
12350	1662	14	brown	brown	NN
12350	1662	15	.	.	.
12350	1663	1	Or	or	CC
12350	1663	2	the	the	DT
12350	1663	3	chops	chop	NNS
12350	1663	4	may	may	MD
12350	1663	5	be	be	VB
12350	1663	6	broiled	broil	VBN
12350	1663	7	over	over	IN
12350	1663	8	the	the	DT
12350	1663	9	hot	hot	JJ
12350	1663	10	coals	coal	NNS
12350	1663	11	or	or	CC
12350	1663	12	in	in	IN
12350	1663	13	gas	gas	NN
12350	1663	14	broiler	broiler	NN
12350	1663	15	,	,	,
12350	1663	16	eight	eight	CD
12350	1663	17	or	or	CC
12350	1663	18	ten	ten	CD
12350	1663	19	minutes	minute	NNS
12350	1663	20	is	be	VBZ
12350	1663	21	all	all	PDT
12350	1663	22	the	the	DT
12350	1663	23	time	time	NN
12350	1663	24	required	require	VBN
12350	1663	25	;	;	:
12350	1663	26	serve	serve	VB
12350	1663	27	at	at	IN
12350	1663	28	once	once	RB
12350	1663	29	.	.	.
12350	1664	1	SHOULDER	SHOULDER	NNP
12350	1664	2	OF	of	IN
12350	1664	3	MUTTON	MUTTON	NNP
12350	1664	4	STUFFED	stuff	MD
12350	1664	5	Have	have	VB
12350	1664	6	the	the	DT
12350	1664	7	butcher	butcher	NN
12350	1664	8	carefully	carefully	RB
12350	1664	9	remove	remove	VB
12350	1664	10	the	the	DT
12350	1664	11	blade	blade	NN
12350	1664	12	from	from	IN
12350	1664	13	the	the	DT
12350	1664	14	shoulder	shoulder	NN
12350	1664	15	and	and	CC
12350	1664	16	fill	fill	VB
12350	1664	17	the	the	DT
12350	1664	18	space	space	NN
12350	1664	19	with	with	IN
12350	1664	20	a	a	DT
12350	1664	21	bread	bread	NN
12350	1664	22	stuffing	stuff	VBG
12350	1664	23	;	;	:
12350	1664	24	See	see	VB
12350	1664	25	"	"	''
12350	1664	26	Bread	bread	NN
12350	1664	27	Dressing	Dressing	NNP
12350	1664	28	for	for	IN
12350	1664	29	Fowl	fowl	NN
12350	1664	30	"	"	''
12350	1664	31	.	.	.
12350	1665	1	Sew	sew	VB
12350	1665	2	up	up	IN
12350	1665	3	the	the	DT
12350	1665	4	opening	opening	NN
12350	1665	5	,	,	,
12350	1665	6	roast	roast	NN
12350	1665	7	in	in	IN
12350	1665	8	the	the	DT
12350	1665	9	oven	oven	NN
12350	1665	10	with	with	IN
12350	1665	11	a	a	DT
12350	1665	12	very	very	RB
12350	1665	13	little	little	JJ
12350	1665	14	water	water	NN
12350	1665	15	in	in	IN
12350	1665	16	the	the	DT
12350	1665	17	pan	pan	NN
12350	1665	18	,	,	,
12350	1665	19	and	and	CC
12350	1665	20	baste	baste	NNP
12350	1665	21	frequently	frequently	RB
12350	1665	22	.	.	.
12350	1666	1	Serve	serve	VB
12350	1666	2	with	with	IN
12350	1666	3	the	the	DT
12350	1666	4	gravy	gravy	NN
12350	1666	5	from	from	IN
12350	1666	6	the	the	DT
12350	1666	7	pan	pan	NN
12350	1666	8	after	after	IN
12350	1666	9	the	the	DT
12350	1666	10	grease	grease	NN
12350	1666	11	has	have	VBZ
12350	1666	12	been	be	VBN
12350	1666	13	carefully	carefully	RB
12350	1666	14	removed	remove	VBN
12350	1666	15	.	.	.
12350	1667	1	*	*	NFP
12350	1667	2	POULTRY	poultry	NN
12350	1667	3	*	*	NFP
12350	1667	4	TO	to	IN
12350	1667	5	DRESS	DRESS	NNP
12350	1667	6	AND	and	CC
12350	1667	7	CLEAN	clean	VB
12350	1667	8	POULTRY	poultry	NN
12350	1667	9	Singe	Singe	NNP
12350	1667	10	by	by	IN
12350	1667	11	holding	hold	VBG
12350	1667	12	the	the	DT
12350	1667	13	fowl	fowl	NN
12350	1667	14	over	over	IN
12350	1667	15	a	a	DT
12350	1667	16	flame	flame	NN
12350	1667	17	from	from	IN
12350	1667	18	gas	gas	NN
12350	1667	19	,	,	,
12350	1667	20	alcohol	alcohol	NN
12350	1667	21	or	or	CC
12350	1667	22	burning	burn	VBG
12350	1667	23	paper	paper	NN
12350	1667	24	.	.	.
12350	1668	1	Pick	pick	VB
12350	1668	2	off	off	RP
12350	1668	3	pin	pin	NN
12350	1668	4	feathers	feather	NNS
12350	1668	5	.	.	.
12350	1669	1	Cut	cut	VB
12350	1669	2	off	off	RP
12350	1669	3	the	the	DT
12350	1669	4	nails	nail	NNS
12350	1669	5	,	,	,
12350	1669	6	then	then	RB
12350	1669	7	cut	cut	VB
12350	1669	8	off	off	RP
12350	1669	9	the	the	DT
12350	1669	10	head	head	NN
12350	1669	11	,	,	,
12350	1669	12	turn	turn	VB
12350	1669	13	back	back	RP
12350	1669	14	the	the	DT
12350	1669	15	skin	skin	NN
12350	1669	16	and	and	CC
12350	1669	17	cut	cut	VBD
12350	1669	18	the	the	DT
12350	1669	19	neck	neck	NN
12350	1669	20	off	off	IN
12350	1669	21	quite	quite	RB
12350	1669	22	close	close	RB
12350	1669	23	;	;	:
12350	1669	24	take	take	VB
12350	1669	25	out	out	RP
12350	1669	26	windpipe	windpipe	NN
12350	1669	27	and	and	CC
12350	1669	28	crop	crop	NN
12350	1669	29	,	,	,
12350	1669	30	cutting	cut	VBG
12350	1669	31	off	off	RP
12350	1669	32	close	close	RB
12350	1669	33	to	to	IN
12350	1669	34	the	the	DT
12350	1669	35	body	body	NN
12350	1669	36	.	.	.
12350	1670	1	Cut	cut	VB
12350	1670	2	through	through	IN
12350	1670	3	the	the	DT
12350	1670	4	skin	skin	NN
12350	1670	5	around	around	IN
12350	1670	6	the	the	DT
12350	1670	7	leg	leg	NN
12350	1670	8	one	one	CD
12350	1670	9	inch	inch	NN
12350	1670	10	below	below	IN
12350	1670	11	the	the	DT
12350	1670	12	leg	leg	NN
12350	1670	13	joint	joint	NN
12350	1670	14	;	;	:
12350	1670	15	take	take	VB
12350	1670	16	out	out	RP
12350	1670	17	the	the	DT
12350	1670	18	tendons	tendon	NNS
12350	1670	19	and	and	CC
12350	1670	20	break	break	VB
12350	1670	21	the	the	DT
12350	1670	22	leg	leg	NN
12350	1670	23	at	at	IN
12350	1670	24	the	the	DT
12350	1670	25	joint	joint	NN
12350	1670	26	;	;	:
12350	1670	27	in	in	IN
12350	1670	28	old	old	JJ
12350	1670	29	birds	bird	NNS
12350	1670	30	each	each	DT
12350	1670	31	tendon	tendon	NNP
12350	1670	32	must	must	MD
12350	1670	33	be	be	VB
12350	1670	34	removed	remove	VBN
12350	1670	35	separately	separately	RB
12350	1670	36	by	by	IN
12350	1670	37	using	use	VBG
12350	1670	38	a	a	DT
12350	1670	39	skewer	skewer	NN
12350	1670	40	.	.	.
12350	1671	1	Make	make	VB
12350	1671	2	an	an	DT
12350	1671	3	incision	incision	NN
12350	1671	4	just	just	RB
12350	1671	5	below	below	IN
12350	1671	6	the	the	DT
12350	1671	7	breast	breast	NN
12350	1671	8	bone	bone	NN
12350	1671	9	large	large	JJ
12350	1671	10	enough	enough	RB
12350	1671	11	to	to	TO
12350	1671	12	insert	insert	VB
12350	1671	13	your	-PRON-	PRP$
12350	1671	14	hand	hand	NN
12350	1671	15	,	,	,
12350	1671	16	take	take	VB
12350	1671	17	out	out	RP
12350	1671	18	the	the	DT
12350	1671	19	fat	fat	NN
12350	1671	20	and	and	CC
12350	1671	21	loosen	loosen	VB
12350	1671	22	the	the	DT
12350	1671	23	entrails	entrail	NNS
12350	1671	24	with	with	IN
12350	1671	25	your	-PRON-	PRP$
12350	1671	26	forefinger	forefinger	NN
12350	1671	27	.	.	.
12350	1672	1	When	when	WRB
12350	1672	2	everything	everything	NN
12350	1672	3	is	be	VBZ
12350	1672	4	removed	remove	VBN
12350	1672	5	,	,	,
12350	1672	6	cut	cut	VBN
12350	1672	7	off	off	RP
12350	1672	8	the	the	DT
12350	1672	9	wings	wing	NNS
12350	1672	10	close	close	JJ
12350	1672	11	to	to	IN
12350	1672	12	the	the	DT
12350	1672	13	body	body	NN
12350	1672	14	,	,	,
12350	1672	15	also	also	RB
12350	1672	16	the	the	DT
12350	1672	17	neck	neck	NN
12350	1672	18	,	,	,
12350	1672	19	feet	foot	NNS
12350	1672	20	and	and	CC
12350	1672	21	head	head	NN
12350	1672	22	.	.	.
12350	1673	1	Separate	separate	VB
12350	1673	2	the	the	DT
12350	1673	3	gall	gall	NN
12350	1673	4	from	from	IN
12350	1673	5	the	the	DT
12350	1673	6	liver	liver	NN
12350	1673	7	.	.	.
12350	1674	1	In	in	IN
12350	1674	2	doing	do	VBG
12350	1674	3	this	this	DT
12350	1674	4	be	be	VB
12350	1674	5	very	very	RB
12350	1674	6	careful	careful	JJ
12350	1674	7	not	not	RB
12350	1674	8	to	to	TO
12350	1674	9	break	break	VB
12350	1674	10	the	the	DT
12350	1674	11	gall	gall	NN
12350	1674	12	,	,	,
12350	1674	13	which	which	WDT
12350	1674	14	has	have	VBZ
12350	1674	15	a	a	DT
12350	1674	16	very	very	RB
12350	1674	17	thin	thin	JJ
12350	1674	18	skin	skin	NN
12350	1674	19	.	.	.
12350	1675	1	Scrape	scrape	VB
12350	1675	2	all	all	PDT
12350	1675	3	the	the	DT
12350	1675	4	fat	fat	NN
12350	1675	5	off	off	RP
12350	1675	6	carefully	carefully	RB
12350	1675	7	that	that	IN
12350	1675	8	adheres	adhere	VBZ
12350	1675	9	to	to	IN
12350	1675	10	the	the	DT
12350	1675	11	entrails	entrail	NNS
12350	1675	12	and	and	CC
12350	1675	13	lay	lay	VB
12350	1675	14	it	-PRON-	PRP
12350	1675	15	in	in	IN
12350	1675	16	a	a	DT
12350	1675	17	separate	separate	JJ
12350	1675	18	dish	dish	NN
12350	1675	19	of	of	IN
12350	1675	20	water	water	NN
12350	1675	21	overnight	overnight	RB
12350	1675	22	.	.	.
12350	1676	1	Cut	cut	VB
12350	1676	2	open	open	VB
12350	1676	3	the	the	DT
12350	1676	4	gizzard	gizzard	NN
12350	1676	5	,	,	,
12350	1676	6	clean	clean	JJ
12350	1676	7	and	and	CC
12350	1676	8	pull	pull	VB
12350	1676	9	off	off	RP
12350	1676	10	the	the	DT
12350	1676	11	skin	skin	NN
12350	1676	12	,	,	,
12350	1676	13	or	or	CC
12350	1676	14	inner	inner	JJ
12350	1676	15	lining	lining	NN
12350	1676	16	.	.	.
12350	1677	1	Make	make	VB
12350	1677	2	Kosher	Kosher	NNP
12350	1677	3	as	as	IN
12350	1677	4	directed	direct	VBN
12350	1677	5	in	in	IN
12350	1677	6	"	"	``
12350	1677	7	Rules	rule	NNS
12350	1677	8	for	for	IN
12350	1677	9	Kashering	kashere	VBG
12350	1677	10	"	"	''
12350	1677	11	.	.	.
12350	1678	1	If	if	IN
12350	1678	2	you	-PRON-	PRP
12350	1678	3	make	make	VBP
12350	1678	4	use	use	NN
12350	1678	5	of	of	IN
12350	1678	6	the	the	DT
12350	1678	7	head	head	NN
12350	1678	8	,	,	,
12350	1678	9	which	which	WDT
12350	1678	10	you	-PRON-	PRP
12350	1678	11	may	may	MD
12350	1678	12	in	in	IN
12350	1678	13	soup	soup	NN
12350	1678	14	,	,	,
12350	1678	15	cut	cut	VBD
12350	1678	16	off	off	RP
12350	1678	17	the	the	DT
12350	1678	18	top	top	NN
12350	1678	19	of	of	IN
12350	1678	20	the	the	DT
12350	1678	21	bill	bill	NN
12350	1678	22	,	,	,
12350	1678	23	split	split	VBD
12350	1678	24	open	open	RP
12350	1678	25	the	the	DT
12350	1678	26	head	head	NN
12350	1678	27	,	,	,
12350	1678	28	lengthwise	lengthwise	RB
12350	1678	29	,	,	,
12350	1678	30	take	take	VB
12350	1678	31	out	out	RP
12350	1678	32	the	the	DT
12350	1678	33	brains	brain	NNS
12350	1678	34	,	,	,
12350	1678	35	eyes	eye	NNS
12350	1678	36	and	and	CC
12350	1678	37	tongue	tongue	NN
12350	1678	38	.	.	.
12350	1679	1	Clean	clean	VB
12350	1679	2	the	the	DT
12350	1679	3	gizzard	gizzard	NN
12350	1679	4	and	and	CC
12350	1679	5	feet	foot	NNS
12350	1679	6	by	by	IN
12350	1679	7	laying	lay	VBG
12350	1679	8	them	-PRON-	PRP
12350	1679	9	in	in	IN
12350	1679	10	scalding	scald	VBG
12350	1679	11	water	water	NN
12350	1679	12	for	for	IN
12350	1679	13	a	a	DT
12350	1679	14	few	few	JJ
12350	1679	15	moments	moment	NNS
12350	1679	16	,	,	,
12350	1679	17	this	this	DT
12350	1679	18	will	will	MD
12350	1679	19	loosen	loosen	VB
12350	1679	20	the	the	DT
12350	1679	21	skin	skin	NN
12350	1679	22	,	,	,
12350	1679	23	which	which	WDT
12350	1679	24	can	can	MD
12350	1679	25	then	then	RB
12350	1679	26	be	be	VB
12350	1679	27	easily	easily	RB
12350	1679	28	removed	remove	VBN
12350	1679	29	.	.	.
12350	1680	1	Remove	remove	VB
12350	1680	2	the	the	DT
12350	1680	3	oil	oil	NN
12350	1680	4	bag	bag	NN
12350	1680	5	from	from	IN
12350	1680	6	the	the	DT
12350	1680	7	upper	upper	JJ
12350	1680	8	side	side	NN
12350	1680	9	of	of	IN
12350	1680	10	tail	tail	NN
12350	1680	11	.	.	.
12350	1681	1	After	after	IN
12350	1681	2	making	make	VBG
12350	1681	3	Kosher	Kosher	NNP
12350	1681	4	and	and	CC
12350	1681	5	cleaning	clean	VBG
12350	1681	6	poultry	poultry	NN
12350	1681	7	,	,	,
12350	1681	8	season	season	VB
12350	1681	9	all	all	DT
12350	1681	10	fowls	fowl	NNS
12350	1681	11	for	for	IN
12350	1681	12	several	several	JJ
12350	1681	13	hours	hour	NNS
12350	1681	14	before	before	IN
12350	1681	15	cooking	cooking	NN
12350	1681	16	.	.	.
12350	1682	1	Salt	salt	NN
12350	1682	2	,	,	,
12350	1682	3	pepper	pepper	NN
12350	1682	4	,	,	,
12350	1682	5	and	and	CC
12350	1682	6	ginger	ginger	NN
12350	1682	7	are	be	VBP
12350	1682	8	the	the	DT
12350	1682	9	proper	proper	JJ
12350	1682	10	seasoning	seasoning	NN
12350	1682	11	.	.	.
12350	1683	1	Some	some	DT
12350	1683	2	like	like	IN
12350	1683	3	a	a	DT
12350	1683	4	tiny	tiny	JJ
12350	1683	5	bit	bit	NN
12350	1683	6	of	of	IN
12350	1683	7	garlic	garlic	NN
12350	1683	8	rubbed	rub	VBN
12350	1683	9	inside	inside	IN
12350	1683	10	and	and	CC
12350	1683	11	outside	outside	RB
12350	1683	12	,	,	,
12350	1683	13	especially	especially	RB
12350	1683	14	for	for	IN
12350	1683	15	goose	goose	NN
12350	1683	16	or	or	CC
12350	1683	17	duck	duck	NN
12350	1683	18	.	.	.
12350	1684	1	Dress	dress	VB
12350	1684	2	and	and	CC
12350	1684	3	clean	clean	JJ
12350	1684	4	goose	goose	NN
12350	1684	5	,	,	,
12350	1684	6	duck	duck	NN
12350	1684	7	,	,	,
12350	1684	8	squab	squab	NN
12350	1684	9	,	,	,
12350	1684	10	and	and	CC
12350	1684	11	turkey	turkey	NNP
12350	1684	12	as	as	IN
12350	1684	13	directed	direct	VBN
12350	1684	14	for	for	IN
12350	1684	15	chicken	chicken	NN
12350	1684	16	.	.	.
12350	1685	1	TO	to	IN
12350	1685	2	TRUSS	TRUSS	NNP
12350	1685	3	A	a	DT
12350	1685	4	CHICKEN	CHICKEN	NNS
12350	1685	5	Press	Press	NNP
12350	1685	6	the	the	DT
12350	1685	7	thighs	thigh	NNS
12350	1685	8	and	and	CC
12350	1685	9	wings	wing	NNS
12350	1685	10	close	close	JJ
12350	1685	11	against	against	IN
12350	1685	12	the	the	DT
12350	1685	13	body	body	NN
12350	1685	14	;	;	:
12350	1685	15	fasten	fasten	RB
12350	1685	16	securely	securely	RB
12350	1685	17	with	with	IN
12350	1685	18	skewers	skewer	NNS
12350	1685	19	and	and	CC
12350	1685	20	tie	tie	VB
12350	1685	21	with	with	IN
12350	1685	22	string	string	NN
12350	1685	23	.	.	.
12350	1686	1	Draw	draw	VB
12350	1686	2	the	the	DT
12350	1686	3	skin	skin	NN
12350	1686	4	of	of	IN
12350	1686	5	the	the	DT
12350	1686	6	neck	neck	NN
12350	1686	7	to	to	IN
12350	1686	8	the	the	DT
12350	1686	9	back	back	NN
12350	1686	10	and	and	CC
12350	1686	11	fasten	fasten	VB
12350	1686	12	it	-PRON-	PRP
12350	1686	13	.	.	.
12350	1687	1	ROAST	roast	NN
12350	1687	2	CHICKEN	CHICKEN	NNS
12350	1687	3	Stuff	Stuff	NNP
12350	1687	4	and	and	CC
12350	1687	5	truss	truss	NN
12350	1687	6	a	a	DT
12350	1687	7	chicken	chicken	NN
12350	1687	8	,	,	,
12350	1687	9	season	season	NN
12350	1687	10	with	with	IN
12350	1687	11	pepper	pepper	NN
12350	1687	12	and	and	CC
12350	1687	13	salt	salt	NN
12350	1687	14	and	and	CC
12350	1687	15	dredge	dredge	NN
12350	1687	16	with	with	IN
12350	1687	17	flour	flour	NN
12350	1687	18	.	.	.
12350	1688	1	Put	put	VB
12350	1688	2	in	in	RP
12350	1688	3	a	a	DT
12350	1688	4	roasting	roasting	NN
12350	1688	5	-	-	HYPH
12350	1688	6	pan	pan	NN
12350	1688	7	with	with	IN
12350	1688	8	two	two	CD
12350	1688	9	or	or	CC
12350	1688	10	three	three	CD
12350	1688	11	tablespoons	tablespoon	NNS
12350	1688	12	of	of	IN
12350	1688	13	chicken	chicken	NN
12350	1688	14	-	-	HYPH
12350	1688	15	fat	fat	NN
12350	1688	16	if	if	IN
12350	1688	17	the	the	DT
12350	1688	18	chicken	chicken	NN
12350	1688	19	is	be	VBZ
12350	1688	20	not	not	RB
12350	1688	21	especially	especially	RB
12350	1688	22	fat	fat	JJ
12350	1688	23	.	.	.
12350	1689	1	When	when	WRB
12350	1689	2	heated	heat	VBN
12350	1689	3	add	add	VBP
12350	1689	4	hot	hot	JJ
12350	1689	5	water	water	NN
12350	1689	6	and	and	CC
12350	1689	7	baste	baste	NNP
12350	1689	8	frequently	frequently	RB
12350	1689	9	.	.	.
12350	1690	1	The	the	DT
12350	1690	2	oven	oven	NN
12350	1690	3	should	should	MD
12350	1690	4	be	be	VB
12350	1690	5	hot	hot	JJ
12350	1690	6	and	and	CC
12350	1690	7	the	the	DT
12350	1690	8	time	time	NN
12350	1690	9	necessary	necessary	JJ
12350	1690	10	for	for	IN
12350	1690	11	a	a	DT
12350	1690	12	large	large	JJ
12350	1690	13	chicken	chicken	NN
12350	1690	14	will	will	MD
12350	1690	15	be	be	VB
12350	1690	16	about	about	RB
12350	1690	17	an	an	DT
12350	1690	18	hour	hour	NN
12350	1690	19	and	and	CC
12350	1690	20	a	a	DT
12350	1690	21	half	half	NN
12350	1690	22	.	.	.
12350	1691	1	When	when	WRB
12350	1691	2	done	do	VBN
12350	1691	3	,	,	,
12350	1691	4	remove	remove	VB
12350	1691	5	the	the	DT
12350	1691	6	chicken	chicken	NN
12350	1691	7	,	,	,
12350	1691	8	pour	pour	VB
12350	1691	9	off	off	RP
12350	1691	10	the	the	DT
12350	1691	11	grease	grease	NN
12350	1691	12	and	and	CC
12350	1691	13	make	make	VB
12350	1691	14	a	a	DT
12350	1691	15	brown	brown	JJ
12350	1691	16	sauce	sauce	NN
12350	1691	17	in	in	IN
12350	1691	18	the	the	DT
12350	1691	19	pan	pan	NN
12350	1691	20	.	.	.
12350	1692	1	CHICKEN	CHICKEN	NNS
12350	1692	2	CASSEROLE	CASSEROLE	NNS
12350	1692	3	Bake	bake	NN
12350	1692	4	chicken	chicken	NN
12350	1692	5	in	in	IN
12350	1692	6	covered	covered	JJ
12350	1692	7	casserole	casserole	NN
12350	1692	8	until	until	IN
12350	1692	9	nearly	nearly	RB
12350	1692	10	tender	tender	JJ
12350	1692	11	,	,	,
12350	1692	12	then	then	RB
12350	1692	13	add	add	VB
12350	1692	14	three	three	CD
12350	1692	15	potatoes	potato	NNS
12350	1692	16	cut	cut	VBN
12350	1692	17	in	in	IN
12350	1692	18	dice	dice	NNS
12350	1692	19	;	;	:
12350	1692	20	boil	boil	VB
12350	1692	21	small	small	JJ
12350	1692	22	pieces	piece	NNS
12350	1692	23	of	of	IN
12350	1692	24	carrots	carrot	NNS
12350	1692	25	,	,	,
12350	1692	26	green	green	JJ
12350	1692	27	peas	pea	NNS
12350	1692	28	,	,	,
12350	1692	29	and	and	CC
12350	1692	30	small	small	JJ
12350	1692	31	white	white	JJ
12350	1692	32	onions	onion	NNS
12350	1692	33	--	--	:
12350	1692	34	each	each	DT
12350	1692	35	to	to	TO
12350	1692	36	be	be	VB
12350	1692	37	boiled	boil	VBN
12350	1692	38	separately	separately	RB
12350	1692	39	.	.	.
12350	1693	1	Just	just	RB
12350	1693	2	before	before	IN
12350	1693	3	serving	serve	VBG
12350	1693	4	,	,	,
12350	1693	5	thicken	thicken	NN
12350	1693	6	gravy	gravy	NN
12350	1693	7	with	with	IN
12350	1693	8	a	a	DT
12350	1693	9	teaspoon	teaspoon	NN
12350	1693	10	of	of	IN
12350	1693	11	flour	flour	NN
12350	1693	12	mixed	mix	VBN
12350	1693	13	with	with	IN
12350	1693	14	a	a	DT
12350	1693	15	half	half	JJ
12350	1693	16	cup	cup	NN
12350	1693	17	of	of	IN
12350	1693	18	soup	soup	NN
12350	1693	19	stock	stock	NN
12350	1693	20	or	or	CC
12350	1693	21	water	water	NN
12350	1693	22	.	.	.
12350	1694	1	Season	season	NN
12350	1694	2	to	to	TO
12350	1694	3	taste	taste	VB
12350	1694	4	and	and	CC
12350	1694	5	place	place	VB
12350	1694	6	vegetables	vegetable	NNS
12350	1694	7	around	around	IN
12350	1694	8	the	the	DT
12350	1694	9	dish	dish	NN
12350	1694	10	.	.	.
12350	1695	1	BOILED	BOILED	NNP
12350	1695	2	CHICKEN	CHICKEN	NNS
12350	1695	3	,	,	,
12350	1695	4	BAKED	BAKED	NNP
12350	1695	5	Make	make	VB
12350	1695	6	chicken	chicken	NN
12350	1695	7	soup	soup	NN
12350	1695	8	with	with	IN
12350	1695	9	an	an	DT
12350	1695	10	old	old	JJ
12350	1695	11	hen	hen	NN
12350	1695	12	.	.	.
12350	1696	1	Remove	remove	VB
12350	1696	2	chicken	chicken	NN
12350	1696	3	from	from	IN
12350	1696	4	soup	soup	NN
12350	1696	5	just	just	RB
12350	1696	6	as	as	RB
12350	1696	7	soon	soon	RB
12350	1696	8	as	as	IN
12350	1696	9	tender	tender	NN
12350	1696	10	.	.	.
12350	1697	1	Place	place	NN
12350	1697	2	in	in	IN
12350	1697	3	roasting	roasting	NN
12350	1697	4	-	-	HYPH
12350	1697	5	pan	pan	NN
12350	1697	6	with	with	IN
12350	1697	7	three	three	CD
12350	1697	8	tablespoons	tablespoon	NNS
12350	1697	9	of	of	IN
12350	1697	10	chicken	chicken	NN
12350	1697	11	-	-	HYPH
12350	1697	12	fat	fat	NN
12350	1697	13	,	,	,
12350	1697	14	one	one	CD
12350	1697	15	onion	onion	NN
12350	1697	16	sliced	slice	VBD
12350	1697	17	,	,	,
12350	1697	18	one	one	CD
12350	1697	19	clove	clove	NN
12350	1697	20	of	of	IN
12350	1697	21	garlic	garlic	NN
12350	1697	22	,	,	,
12350	1697	23	one	one	CD
12350	1697	24	-	-	HYPH
12350	1697	25	half	half	NN
12350	1697	26	teaspoon	teaspoon	NN
12350	1697	27	each	each	DT
12350	1697	28	of	of	IN
12350	1697	29	salt	salt	NN
12350	1697	30	and	and	CC
12350	1697	31	paprika	paprika	NNS
12350	1697	32	.	.	.
12350	1698	1	Sprinkle	sprinkle	VB
12350	1698	2	with	with	IN
12350	1698	3	soft	soft	JJ
12350	1698	4	bread	bread	NN
12350	1698	5	crumbs	crumb	NNS
12350	1698	6	.	.	.
12350	1699	1	Baste	Baste	NNP
12350	1699	2	frequently	frequently	RB
12350	1699	3	and	and	CC
12350	1699	4	when	when	WRB
12350	1699	5	sufficiently	sufficiently	RB
12350	1699	6	browned	brown	VBN
12350	1699	7	,	,	,
12350	1699	8	cut	cut	VBN
12350	1699	9	in	in	IN
12350	1699	10	pieces	piece	NNS
12350	1699	11	for	for	IN
12350	1699	12	serving	serve	VBG
12350	1699	13	.	.	.
12350	1700	1	Place	place	NN
12350	1700	2	on	on	IN
12350	1700	3	platter	platter	NN
12350	1700	4	with	with	IN
12350	1700	5	the	the	DT
12350	1700	6	strained	strained	JJ
12350	1700	7	gravy	gravy	NN
12350	1700	8	pour	pour	VBP
12350	1700	9	over	over	IN
12350	1700	10	the	the	DT
12350	1700	11	chicken	chicken	NN
12350	1700	12	and	and	CC
12350	1700	13	serve	serve	VB
12350	1700	14	.	.	.
12350	1701	1	BROILED	BROILED	NNP
12350	1701	2	SPRING	SPRING	NNP
12350	1701	3	CHICKEN	CHICKEN	NNS
12350	1701	4	Take	take	VBP
12350	1701	5	young	young	JJ
12350	1701	6	spring	spring	NN
12350	1701	7	chickens	chicken	NNS
12350	1701	8	of	of	IN
12350	1701	9	one	one	CD
12350	1701	10	to	to	IN
12350	1701	11	one	one	CD
12350	1701	12	and	and	CC
12350	1701	13	one	one	CD
12350	1701	14	-	-	HYPH
12350	1701	15	half	half	NN
12350	1701	16	pounds	pound	NNS
12350	1701	17	in	in	IN
12350	1701	18	weight	weight	NN
12350	1701	19	,	,	,
12350	1701	20	and	and	CC
12350	1701	21	split	split	VBD
12350	1701	22	down	down	RP
12350	1701	23	the	the	DT
12350	1701	24	back	back	NN
12350	1701	25	,	,	,
12350	1701	26	break	break	VB
12350	1701	27	the	the	DT
12350	1701	28	joints	joint	NNS
12350	1701	29	and	and	CC
12350	1701	30	remove	remove	VB
12350	1701	31	the	the	DT
12350	1701	32	breast	breast	NN
12350	1701	33	bone	bone	NN
12350	1701	34	.	.	.
12350	1702	1	Sprinkle	sprinkle	VB
12350	1702	2	with	with	IN
12350	1702	3	salt	salt	NN
12350	1702	4	and	and	CC
12350	1702	5	pepper	pepper	NN
12350	1702	6	and	and	CC
12350	1702	7	rub	rub	VB
12350	1702	8	well	well	RB
12350	1702	9	with	with	IN
12350	1702	10	chicken	chicken	NN
12350	1702	11	-	-	HYPH
12350	1702	12	fat	fat	NN
12350	1702	13	.	.	.
12350	1703	1	Place	place	NN
12350	1703	2	in	in	IN
12350	1703	3	broiler	broiler	NN
12350	1703	4	and	and	CC
12350	1703	5	broil	broil	NNP
12350	1703	6	twenty	twenty	CD
12350	1703	7	minutes	minute	NNS
12350	1703	8	over	over	IN
12350	1703	9	a	a	DT
12350	1703	10	clear	clear	JJ
12350	1703	11	fire	fire	NN
12350	1703	12	,	,	,
12350	1703	13	or	or	CC
12350	1703	14	under	under	IN
12350	1703	15	the	the	DT
12350	1703	16	flame	flame	NN
12350	1703	17	in	in	IN
12350	1703	18	broiling	broiling	NN
12350	1703	19	oven	oven	NN
12350	1703	20	of	of	IN
12350	1703	21	gas	gas	NN
12350	1703	22	stove	stove	NN
12350	1703	23	,	,	,
12350	1703	24	being	be	VBG
12350	1703	25	careful	careful	JJ
12350	1703	26	to	to	TO
12350	1703	27	turn	turn	VB
12350	1703	28	broiler	broiler	NN
12350	1703	29	that	that	IN
12350	1703	30	all	all	DT
12350	1703	31	parts	part	NNS
12350	1703	32	may	may	MD
12350	1703	33	be	be	VB
12350	1703	34	equally	equally	RB
12350	1703	35	browned	brown	VBN
12350	1703	36	.	.	.
12350	1704	1	The	the	DT
12350	1704	2	flesh	flesh	NN
12350	1704	3	side	side	NN
12350	1704	4	must	must	MD
12350	1704	5	be	be	VB
12350	1704	6	exposed	expose	VBN
12350	1704	7	to	to	IN
12350	1704	8	the	the	DT
12350	1704	9	fire	fire	NN
12350	1704	10	the	the	DT
12350	1704	11	greater	great	JJR
12350	1704	12	part	part	NN
12350	1704	13	of	of	IN
12350	1704	14	the	the	DT
12350	1704	15	time	time	NN
12350	1704	16	as	as	IN
12350	1704	17	the	the	DT
12350	1704	18	skin	skin	NN
12350	1704	19	side	side	NN
12350	1704	20	will	will	MD
12350	1704	21	brown	brown	VB
12350	1704	22	quickly	quickly	RB
12350	1704	23	.	.	.
12350	1705	1	Remove	remove	VB
12350	1705	2	to	to	IN
12350	1705	3	hot	hot	JJ
12350	1705	4	platter	platter	NN
12350	1705	5	.	.	.
12350	1706	1	Or	or	CC
12350	1706	2	chicken	chicken	NN
12350	1706	3	may	may	MD
12350	1706	4	be	be	VB
12350	1706	5	placed	place	VBN
12350	1706	6	in	in	IN
12350	1706	7	dripping	drip	VBG
12350	1706	8	pan	pan	NN
12350	1706	9	,	,	,
12350	1706	10	skin	skin	NN
12350	1706	11	side	side	NN
12350	1706	12	down	down	RB
12350	1706	13	,	,	,
12350	1706	14	seasoned	season	VBN
12350	1706	15	with	with	IN
12350	1706	16	salt	salt	NN
12350	1706	17	and	and	CC
12350	1706	18	pepper	pepper	NN
12350	1706	19	and	and	CC
12350	1706	20	spread	spread	VBD
12350	1706	21	with	with	IN
12350	1706	22	chicken	chicken	NN
12350	1706	23	-	-	HYPH
12350	1706	24	fat	fat	NN
12350	1706	25	,	,	,
12350	1706	26	and	and	CC
12350	1706	27	bake	bake	VB
12350	1706	28	fifteen	fifteen	JJ
12350	1706	29	minutes	minute	NNS
12350	1706	30	in	in	IN
12350	1706	31	a	a	DT
12350	1706	32	hot	hot	JJ
12350	1706	33	oven	oven	NN
12350	1706	34	and	and	CC
12350	1706	35	then	then	RB
12350	1706	36	broiled	broil	VBN
12350	1706	37	to	to	TO
12350	1706	38	finish	finish	VB
12350	1706	39	.	.	.
12350	1707	1	Serve	serve	VB
12350	1707	2	with	with	IN
12350	1707	3	giblet	giblet	NN
12350	1707	4	sauce	sauce	NN
12350	1707	5	.	.	.
12350	1708	1	FRIED	FRIED	NNP
12350	1708	2	SPRING	SPRING	NNP
12350	1708	3	CHICKEN	CHICKEN	NNS
12350	1708	4	Cut	Cut	VBD
12350	1708	5	it	-PRON-	PRP
12350	1708	6	up	up	RP
12350	1708	7	as	as	IN
12350	1708	8	for	for	IN
12350	1708	9	fricassee	fricassee	NNP
12350	1708	10	and	and	CC
12350	1708	11	see	see	VB
12350	1708	12	that	that	IN
12350	1708	13	every	every	DT
12350	1708	14	piece	piece	NN
12350	1708	15	is	be	VBZ
12350	1708	16	wiped	wipe	VBN
12350	1708	17	dry	dry	JJ
12350	1708	18	.	.	.
12350	1709	1	Have	have	VBP
12350	1709	2	ready	ready	JJ
12350	1709	3	heated	heat	VBN
12350	1709	4	in	in	IN
12350	1709	5	a	a	DT
12350	1709	6	spider	spider	NN
12350	1709	7	some	some	DT
12350	1709	8	goose	goose	NN
12350	1709	9	-	-	HYPH
12350	1709	10	fat	fat	NN
12350	1709	11	or	or	CC
12350	1709	12	other	other	JJ
12350	1709	13	poultry	poultry	NN
12350	1709	14	drippings	dripping	NNS
12350	1709	15	.	.	.
12350	1710	1	Season	season	NN
12350	1710	2	each	each	DT
12350	1710	3	piece	piece	NN
12350	1710	4	of	of	IN
12350	1710	5	chicken	chicken	NN
12350	1710	6	with	with	IN
12350	1710	7	salt	salt	NN
12350	1710	8	and	and	CC
12350	1710	9	ground	ground	NN
12350	1710	10	ginger	ginger	NN
12350	1710	11	,	,	,
12350	1710	12	or	or	CC
12350	1710	13	pepper	pepper	NN
12350	1710	14	.	.	.
12350	1711	1	Roll	roll	VB
12350	1711	2	each	each	DT
12350	1711	3	piece	piece	NN
12350	1711	4	of	of	IN
12350	1711	5	chicken	chicken	NN
12350	1711	6	in	in	IN
12350	1711	7	sifted	sift	VBN
12350	1711	8	cracker	cracker	NN
12350	1711	9	or	or	CC
12350	1711	10	bread	bread	NN
12350	1711	11	crumbs	crumb	NNS
12350	1711	12	(	(	-LRB-
12350	1711	13	which	which	WDT
12350	1711	14	you	-PRON-	PRP
12350	1711	15	have	have	VBP
12350	1711	16	previously	previously	RB
12350	1711	17	seasoned	season	VBN
12350	1711	18	with	with	IN
12350	1711	19	salt	salt	NN
12350	1711	20	)	)	-RRB-
12350	1711	21	.	.	.
12350	1712	1	Fry	fry	NN
12350	1712	2	in	in	IN
12350	1712	3	the	the	DT
12350	1712	4	spider	spider	NN
12350	1712	5	,	,	,
12350	1712	6	turning	turn	VBG
12350	1712	7	often	often	RB
12350	1712	8	,	,	,
12350	1712	9	and	and	CC
12350	1712	10	browning	brown	VBG
12350	1712	11	evenly	evenly	RB
12350	1712	12	.	.	.
12350	1713	1	You	-PRON-	PRP
12350	1713	2	may	may	MD
12350	1713	3	cut	cut	VB
12350	1713	4	up	up	RP
12350	1713	5	some	some	DT
12350	1713	6	parsley	parsley	NN
12350	1713	7	and	and	CC
12350	1713	8	add	add	VB
12350	1713	9	while	while	IN
12350	1713	10	frying	fry	VBG
12350	1713	11	.	.	.
12350	1714	1	If	if	IN
12350	1714	2	the	the	DT
12350	1714	3	chicken	chicken	NN
12350	1714	4	is	be	VBZ
12350	1714	5	quite	quite	RB
12350	1714	6	large	large	JJ
12350	1714	7	,	,	,
12350	1714	8	it	-PRON-	PRP
12350	1714	9	is	be	VBZ
12350	1714	10	better	well	JJR
12350	1714	11	to	to	TO
12350	1714	12	steam	steam	VB
12350	1714	13	it	-PRON-	PRP
12350	1714	14	before	before	IN
12350	1714	15	frying	fry	VBG
12350	1714	16	.	.	.
12350	1715	1	GIBLETS	GIBLETS	NNP
12350	1715	2	Heart	Heart	NNP
12350	1715	3	,	,	,
12350	1715	4	liver	liver	NN
12350	1715	5	and	and	CC
12350	1715	6	gizzard	gizzard	NNP
12350	1715	7	constitute	constitute	VBP
12350	1715	8	the	the	DT
12350	1715	9	giblets	giblet	NNS
12350	1715	10	,	,	,
12350	1715	11	and	and	CC
12350	1715	12	to	to	IN
12350	1715	13	these	these	DT
12350	1715	14	the	the	DT
12350	1715	15	neck	neck	NN
12350	1715	16	is	be	VBZ
12350	1715	17	usually	usually	RB
12350	1715	18	added	add	VBN
12350	1715	19	.	.	.
12350	1716	1	Wash	wash	VB
12350	1716	2	them	-PRON-	PRP
12350	1716	3	;	;	:
12350	1716	4	put	put	VB
12350	1716	5	them	-PRON-	PRP
12350	1716	6	in	in	IN
12350	1716	7	cold	cold	JJ
12350	1716	8	water	water	NN
12350	1716	9	and	and	CC
12350	1716	10	cook	cook	NN
12350	1716	11	until	until	IN
12350	1716	12	tender	tender	NN
12350	1716	13	.	.	.
12350	1717	1	This	this	DT
12350	1717	2	will	will	MD
12350	1717	3	take	take	VB
12350	1717	4	several	several	JJ
12350	1717	5	hours	hour	NNS
12350	1717	6	.	.	.
12350	1718	1	Serve	serve	VB
12350	1718	2	with	with	IN
12350	1718	3	the	the	DT
12350	1718	4	chicken	chicken	NN
12350	1718	5	;	;	:
12350	1718	6	or	or	CC
12350	1718	7	mash	mash	VB
12350	1718	8	the	the	DT
12350	1718	9	liver	liver	NN
12350	1718	10	,	,	,
12350	1718	11	mince	mince	VB
12350	1718	12	the	the	DT
12350	1718	13	heart	heart	NN
12350	1718	14	and	and	CC
12350	1718	15	gizzard	gizzard	NNP
12350	1718	16	and	and	CC
12350	1718	17	add	add	VB
12350	1718	18	them	-PRON-	PRP
12350	1718	19	to	to	IN
12350	1718	20	the	the	DT
12350	1718	21	brown	brown	JJ
12350	1718	22	sauce	sauce	NN
12350	1718	23	.	.	.
12350	1719	1	Save	save	VB
12350	1719	2	the	the	DT
12350	1719	3	stock	stock	NN
12350	1719	4	in	in	IN
12350	1719	5	which	which	WDT
12350	1719	6	they	-PRON-	PRP
12350	1719	7	are	be	VBP
12350	1719	8	cooked	cook	VBN
12350	1719	9	for	for	IN
12350	1719	10	making	make	VBG
12350	1719	11	the	the	DT
12350	1719	12	sauce	sauce	NN
12350	1719	13	.	.	.
12350	1720	1	CHICKEN	CHICKEN	NNS
12350	1720	2	FRICASSEE	FRICASSEE	NNP
12350	1720	3	Take	take	VBP
12350	1720	4	a	a	DT
12350	1720	5	chicken	chicken	NN
12350	1720	6	,	,	,
12350	1720	7	cut	cut	VBD
12350	1720	8	off	off	RP
12350	1720	9	the	the	DT
12350	1720	10	wings	wing	NNS
12350	1720	11	,	,	,
12350	1720	12	legs	leg	NNS
12350	1720	13	and	and	CC
12350	1720	14	neck	neck	NN
12350	1720	15	.	.	.
12350	1721	1	Separate	separate	VB
12350	1721	2	the	the	DT
12350	1721	3	breast	breast	NN
12350	1721	4	from	from	IN
12350	1721	5	the	the	DT
12350	1721	6	chicken	chicken	NN
12350	1721	7	,	,	,
12350	1721	8	leaving	leave	VBG
12350	1721	9	it	-PRON-	PRP
12350	1721	10	whole	whole	JJ
12350	1721	11	.	.	.
12350	1722	1	Cut	cut	VB
12350	1722	2	the	the	DT
12350	1722	3	back	back	NN
12350	1722	4	into	into	IN
12350	1722	5	two	two	CD
12350	1722	6	pieces	piece	NNS
12350	1722	7	.	.	.
12350	1723	1	Prepare	prepare	VB
12350	1723	2	a	a	DT
12350	1723	3	mixture	mixture	NN
12350	1723	4	of	of	IN
12350	1723	5	salt	salt	NN
12350	1723	6	,	,	,
12350	1723	7	ginger	ginger	NN
12350	1723	8	and	and	CC
12350	1723	9	a	a	DT
12350	1723	10	little	little	JJ
12350	1723	11	pepper	pepper	NN
12350	1723	12	in	in	IN
12350	1723	13	a	a	DT
12350	1723	14	saucer	saucer	NN
12350	1723	15	and	and	CC
12350	1723	16	dust	dust	NN
12350	1723	17	each	each	DT
12350	1723	18	piece	piece	NN
12350	1723	19	of	of	IN
12350	1723	20	chicken	chicken	NN
12350	1723	21	with	with	IN
12350	1723	22	this	this	DT
12350	1723	23	mixture	mixture	NN
12350	1723	24	.	.	.
12350	1724	1	When	when	WRB
12350	1724	2	you	-PRON-	PRP
12350	1724	3	are	be	VBP
12350	1724	4	ready	ready	JJ
12350	1724	5	to	to	TO
12350	1724	6	cook	cook	VB
12350	1724	7	the	the	DT
12350	1724	8	chicken	chicken	NN
12350	1724	9	,	,	,
12350	1724	10	take	take	VB
12350	1724	11	all	all	PDT
12350	1724	12	the	the	DT
12350	1724	13	particles	particle	NNS
12350	1724	14	of	of	IN
12350	1724	15	fat	fat	NN
12350	1724	16	you	-PRON-	PRP
12350	1724	17	have	have	VBP
12350	1724	18	removed	remove	VBN
12350	1724	19	from	from	IN
12350	1724	20	it	-PRON-	PRP
12350	1724	21	and	and	CC
12350	1724	22	lay	lie	VBD
12350	1724	23	in	in	IN
12350	1724	24	the	the	DT
12350	1724	25	bottom	bottom	NN
12350	1724	26	of	of	IN
12350	1724	27	the	the	DT
12350	1724	28	kettle	kettle	NN
12350	1724	29	,	,	,
12350	1724	30	also	also	RB
12350	1724	31	a	a	DT
12350	1724	32	small	small	JJ
12350	1724	33	onion	onion	NN
12350	1724	34	,	,	,
12350	1724	35	cut	cut	VBD
12350	1724	36	up	up	RP
12350	1724	37	,	,	,
12350	1724	38	some	some	DT
12350	1724	39	parsley	parsley	NN
12350	1724	40	root	root	NN
12350	1724	41	and	and	CC
12350	1724	42	celery	celery	NN
12350	1724	43	.	.	.
12350	1725	1	Lay	lay	VB
12350	1725	2	the	the	DT
12350	1725	3	chicken	chicken	NN
12350	1725	4	upon	upon	IN
12350	1725	5	this	this	DT
12350	1725	6	,	,	,
12350	1725	7	breast	breast	NN
12350	1725	8	first	first	RB
12350	1725	9	,	,	,
12350	1725	10	then	then	RB
12350	1725	11	the	the	DT
12350	1725	12	leg	leg	NN
12350	1725	13	and	and	CC
12350	1725	14	so	so	RB
12350	1725	15	on	on	RB
12350	1725	16	.	.	.
12350	1726	1	Cover	cover	VB
12350	1726	2	up	up	RP
12350	1726	3	tight	tight	RB
12350	1726	4	and	and	CC
12350	1726	5	let	let	VB
12350	1726	6	it	-PRON-	PRP
12350	1726	7	stew	stew	VB
12350	1726	8	slowly	slowly	RB
12350	1726	9	on	on	IN
12350	1726	10	the	the	DT
12350	1726	11	back	back	NN
12350	1726	12	of	of	IN
12350	1726	13	the	the	DT
12350	1726	14	stove	stove	NN
12350	1726	15	(	(	-LRB-
12350	1726	16	or	or	CC
12350	1726	17	over	over	IN
12350	1726	18	a	a	DT
12350	1726	19	low	low	JJ
12350	1726	20	gas	gas	NN
12350	1726	21	flame	flame	NN
12350	1726	22	)	)	-RRB-
12350	1726	23	,	,	,
12350	1726	24	adding	add	VBG
12350	1726	25	hot	hot	JJ
12350	1726	26	water	water	NN
12350	1726	27	when	when	WRB
12350	1726	28	necessary	necessary	JJ
12350	1726	29	.	.	.
12350	1727	1	Just	just	RB
12350	1727	2	before	before	IN
12350	1727	3	serving	serve	VBG
12350	1727	4	chop	chop	NN
12350	1727	5	up	up	RP
12350	1727	6	some	some	DT
12350	1727	7	parsley	parsley	NN
12350	1727	8	,	,	,
12350	1727	9	fine	fine	JJ
12350	1727	10	,	,	,
12350	1727	11	and	and	CC
12350	1727	12	rub	rub	VB
12350	1727	13	a	a	DT
12350	1727	14	teaspoon	teaspoon	NN
12350	1727	15	of	of	IN
12350	1727	16	flour	flour	NN
12350	1727	17	in	in	IN
12350	1727	18	a	a	DT
12350	1727	19	little	little	JJ
12350	1727	20	cold	cold	JJ
12350	1727	21	water	water	NN
12350	1727	22	,	,	,
12350	1727	23	and	and	CC
12350	1727	24	add	add	VB
12350	1727	25	.	.	.
12350	1728	1	Let	let	VB
12350	1728	2	it	-PRON-	PRP
12350	1728	3	boil	boil	VB
12350	1728	4	up	up	RP
12350	1728	5	once	once	RB
12350	1728	6	.	.	.
12350	1729	1	Shake	shake	VB
12350	1729	2	the	the	DT
12350	1729	3	kettle	kettle	NN
12350	1729	4	back	back	RB
12350	1729	5	and	and	CC
12350	1729	6	forth	forth	RB
12350	1729	7	to	to	TO
12350	1729	8	prevent	prevent	VB
12350	1729	9	becoming	becoming	NN
12350	1729	10	lumpy	lumpy	NNS
12350	1729	11	.	.	.
12350	1730	1	The	the	DT
12350	1730	2	parsley	parsley	NN
12350	1730	3	root	root	NN
12350	1730	4	and	and	CC
12350	1730	5	celery	celery	NN
12350	1730	6	may	may	MD
12350	1730	7	be	be	VB
12350	1730	8	omitted	omit	VBN
12350	1730	9	if	if	IN
12350	1730	10	so	so	RB
12350	1730	11	desired	desire	VBN
12350	1730	12	.	.	.
12350	1731	1	Duck	duck	NN
12350	1731	2	can	can	MD
12350	1731	3	be	be	VB
12350	1731	4	prepared	prepare	VBN
12350	1731	5	in	in	IN
12350	1731	6	this	this	DT
12350	1731	7	manner	manner	NN
12350	1731	8	.	.	.
12350	1732	1	CHICKEN	CHICKEN	NNS
12350	1732	2	WITH	with	IN
12350	1732	3	RICE	RICE	NNP
12350	1732	4	Joint	Joint	NNP
12350	1732	5	a	a	DT
12350	1732	6	chicken	chicken	NN
12350	1732	7	;	;	:
12350	1732	8	season	season	NN
12350	1732	9	with	with	IN
12350	1732	10	salt	salt	NN
12350	1732	11	and	and	CC
12350	1732	12	ground	ground	NN
12350	1732	13	ginger	ginger	NN
12350	1732	14	and	and	CC
12350	1732	15	boil	boil	VB
12350	1732	16	with	with	IN
12350	1732	17	water	water	NN
12350	1732	18	enough	enough	JJ
12350	1732	19	to	to	TO
12350	1732	20	cover	cover	VB
12350	1732	21	.	.	.
12350	1733	1	Allow	allow	VB
12350	1733	2	one	one	CD
12350	1733	3	-	-	HYPH
12350	1733	4	half	half	NN
12350	1733	5	pound	pound	NN
12350	1733	6	of	of	IN
12350	1733	7	rice	rice	NN
12350	1733	8	to	to	IN
12350	1733	9	one	one	CD
12350	1733	10	chicken	chicken	NN
12350	1733	11	.	.	.
12350	1734	1	Boil	Boil	NNP
12350	1734	2	this	this	DT
12350	1734	3	after	after	IN
12350	1734	4	chicken	chicken	NN
12350	1734	5	is	be	VBZ
12350	1734	6	tender	tender	JJ
12350	1734	7	.	.	.
12350	1735	1	Serve	serve	VB
12350	1735	2	together	together	RB
12350	1735	3	on	on	IN
12350	1735	4	a	a	DT
12350	1735	5	large	large	JJ
12350	1735	6	platter	platter	NN
12350	1735	7	.	.	.
12350	1736	1	CHICKEN	CHICKEN	NNS
12350	1736	2	(	(	-LRB-
12350	1736	3	TURKISH	TURKISH	NNP
12350	1736	4	STYLE	STYLE	NNP
12350	1736	5	)	)	-RRB-
12350	1736	6	Brown	Brown	NNP
12350	1736	7	a	a	DT
12350	1736	8	chicken	chicken	NN
12350	1736	9	,	,	,
12350	1736	10	cover	cover	VBP
12350	1736	11	with	with	IN
12350	1736	12	water	water	NN
12350	1736	13	and	and	CC
12350	1736	14	season	season	NN
12350	1736	15	,	,	,
12350	1736	16	cook	cook	NN
12350	1736	17	until	until	IN
12350	1736	18	tender	tender	NN
12350	1736	19	.	.	.
12350	1737	1	When	when	WRB
12350	1737	2	chicken	chicken	NN
12350	1737	3	is	be	VBZ
12350	1737	4	tender	tender	JJ
12350	1737	5	;	;	:
12350	1737	6	slash	slash	VB
12350	1737	7	the	the	DT
12350	1737	8	skin	skin	NN
12350	1737	9	of	of	IN
12350	1737	10	chestnuts	chestnut	NNS
12350	1737	11	,	,	,
12350	1737	12	put	put	VBD
12350	1737	13	them	-PRON-	PRP
12350	1737	14	in	in	IN
12350	1737	15	oven	oven	NNP
12350	1737	16	and	and	CC
12350	1737	17	roast	roast	NN
12350	1737	18	,	,	,
12350	1737	19	then	then	RB
12350	1737	20	skin	skin	VB
12350	1737	21	them	-PRON-	PRP
12350	1737	22	,	,	,
12350	1737	23	put	put	VBN
12350	1737	24	in	in	IN
12350	1737	25	chicken	chicken	NN
12350	1737	26	and	and	CC
12350	1737	27	let	let	VBP
12350	1737	28	come	come	VB
12350	1737	29	to	to	IN
12350	1737	30	a	a	DT
12350	1737	31	boil	boil	NN
12350	1737	32	and	and	CC
12350	1737	33	serve	serve	VB
12350	1737	34	with	with	IN
12350	1737	35	the	the	DT
12350	1737	36	chicken	chicken	NN
12350	1737	37	.	.	.
12350	1738	1	AMASTICH	AMASTICH	NNP
12350	1738	2	Cook	Cook	NNP
12350	1738	3	one	one	CD
12350	1738	4	pound	pound	NN
12350	1738	5	of	of	IN
12350	1738	6	rice	rice	NN
12350	1738	7	in	in	IN
12350	1738	8	a	a	DT
12350	1738	9	quart	quart	NN
12350	1738	10	of	of	IN
12350	1738	11	stock	stock	NN
12350	1738	12	for	for	IN
12350	1738	13	half	half	PDT
12350	1738	14	an	an	DT
12350	1738	15	hour	hour	NN
12350	1738	16	,	,	,
12350	1738	17	stirring	stir	VBG
12350	1738	18	frequently	frequently	RB
12350	1738	19	.	.	.
12350	1739	1	Then	then	RB
12350	1739	2	add	add	VB
12350	1739	3	a	a	DT
12350	1739	4	chicken	chicken	NN
12350	1739	5	stuffed	stuff	VBN
12350	1739	6	and	and	CC
12350	1739	7	trussed	truss	VBD
12350	1739	8	as	as	IN
12350	1739	9	for	for	IN
12350	1739	10	roasting	roasting	NN
12350	1739	11	;	;	:
12350	1739	12	cover	cover	VB
12350	1739	13	closely	closely	RB
12350	1739	14	and	and	CC
12350	1739	15	cook	cook	VB
12350	1739	16	thoroughly	thoroughly	RB
12350	1739	17	.	.	.
12350	1740	1	After	after	IN
12350	1740	2	removing	remove	VBG
12350	1740	3	the	the	DT
12350	1740	4	chicken	chicken	NN
12350	1740	5	,	,	,
12350	1740	6	pass	pass	VB
12350	1740	7	the	the	DT
12350	1740	8	liquor	liquor	NN
12350	1740	9	through	through	IN
12350	1740	10	a	a	DT
12350	1740	11	strainer	strainer	NN
12350	1740	12	,	,	,
12350	1740	13	add	add	VB
12350	1740	14	the	the	DT
12350	1740	15	juice	juice	NN
12350	1740	16	of	of	IN
12350	1740	17	a	a	DT
12350	1740	18	lemon	lemon	NN
12350	1740	19	and	and	CC
12350	1740	20	the	the	DT
12350	1740	21	beaten	beat	VBN
12350	1740	22	yolk	yolk	NN
12350	1740	23	of	of	IN
12350	1740	24	an	an	DT
12350	1740	25	egg	egg	NN
12350	1740	26	,	,	,
12350	1740	27	and	and	CC
12350	1740	28	pour	pour	VB
12350	1740	29	over	over	IN
12350	1740	30	the	the	DT
12350	1740	31	bird	bird	NN
12350	1740	32	.	.	.
12350	1741	1	CHICKEN	CHICKEN	NNS
12350	1741	2	WITH	with	IN
12350	1741	3	SPAGHETTI	SPAGHETTI	NNP
12350	1741	4	EN	en	NN
12350	1741	5	CASSEROLE	CASSEROLE	NNS
12350	1741	6	Prepare	Prepare	NNP
12350	1741	7	and	and	CC
12350	1741	8	truss	truss	VB
12350	1741	9	a	a	DT
12350	1741	10	young	young	JJ
12350	1741	11	chicken	chicken	NN
12350	1741	12	,	,	,
12350	1741	13	as	as	IN
12350	1741	14	if	if	IN
12350	1741	15	for	for	IN
12350	1741	16	roasting	roast	VBG
12350	1741	17	.	.	.
12350	1742	1	Put	put	VB
12350	1742	2	it	-PRON-	PRP
12350	1742	3	in	in	IN
12350	1742	4	a	a	DT
12350	1742	5	casserole	casserole	NN
12350	1742	6	;	;	,
12350	1742	7	and	and	CC
12350	1742	8	pour	pour	VB
12350	1742	9	over	over	IN
12350	1742	10	it	-PRON-	PRP
12350	1742	11	two	two	CD
12350	1742	12	tablespoons	tablespoon	NNS
12350	1742	13	of	of	IN
12350	1742	14	olive	olive	NN
12350	1742	15	oil	oil	NN
12350	1742	16	,	,	,
12350	1742	17	a	a	DT
12350	1742	18	cup	cup	NN
12350	1742	19	of	of	IN
12350	1742	20	white	white	JJ
12350	1742	21	wine	wine	NN
12350	1742	22	,	,	,
12350	1742	23	a	a	DT
12350	1742	24	cup	cup	NN
12350	1742	25	of	of	IN
12350	1742	26	bouillon	bouillon	NN
12350	1742	27	,	,	,
12350	1742	28	salt	salt	NN
12350	1742	29	and	and	CC
12350	1742	30	cayenne	cayenne	NN
12350	1742	31	to	to	TO
12350	1742	32	taste	taste	VB
12350	1742	33	,	,	,
12350	1742	34	one	one	CD
12350	1742	35	spoon	spoon	NN
12350	1742	36	of	of	IN
12350	1742	37	dried	dry	VBN
12350	1742	38	mushrooms	mushroom	NNS
12350	1742	39	soaked	soak	VBN
12350	1742	40	in	in	IN
12350	1742	41	one	one	CD
12350	1742	42	cup	cup	NN
12350	1742	43	of	of	IN
12350	1742	44	water	water	NN
12350	1742	45	and	and	CC
12350	1742	46	chopped	chop	VBD
12350	1742	47	fine	fine	JJ
12350	1742	48	,	,	,
12350	1742	49	and	and	CC
12350	1742	50	one	one	CD
12350	1742	51	-	-	HYPH
12350	1742	52	half	half	NN
12350	1742	53	can	can	NN
12350	1742	54	of	of	IN
12350	1742	55	mushrooms	mushroom	NNS
12350	1742	56	.	.	.
12350	1743	1	Cover	cover	VB
12350	1743	2	tightly	tightly	RB
12350	1743	3	and	and	CC
12350	1743	4	simmer	simmer	VB
12350	1743	5	in	in	IN
12350	1743	6	the	the	DT
12350	1743	7	oven	oven	NN
12350	1743	8	for	for	IN
12350	1743	9	about	about	RB
12350	1743	10	an	an	DT
12350	1743	11	hour	hour	NN
12350	1743	12	,	,	,
12350	1743	13	turning	turn	VBG
12350	1743	14	the	the	DT
12350	1743	15	chicken	chicken	NN
12350	1743	16	occasionally	occasionally	RB
12350	1743	17	;	;	:
12350	1743	18	add	add	VB
12350	1743	19	a	a	DT
12350	1743	20	dozen	dozen	NN
12350	1743	21	olives	olive	NNS
12350	1743	22	and	and	CC
12350	1743	23	a	a	DT
12350	1743	24	tablespoon	tablespoon	NN
12350	1743	25	of	of	IN
12350	1743	26	chicken	chicken	NN
12350	1743	27	-	-	HYPH
12350	1743	28	fat	fat	NN
12350	1743	29	,	,	,
12350	1743	30	smoothed	smooth	VBN
12350	1743	31	with	with	IN
12350	1743	32	one	one	CD
12350	1743	33	tablespoon	tablespoon	NN
12350	1743	34	of	of	IN
12350	1743	35	flour	flour	NN
12350	1743	36	,	,	,
12350	1743	37	and	and	CC
12350	1743	38	bring	bring	VB
12350	1743	39	to	to	IN
12350	1743	40	a	a	DT
12350	1743	41	boil	boil	NN
12350	1743	42	.	.	.
12350	1744	1	Remove	remove	VB
12350	1744	2	the	the	DT
12350	1744	3	chicken	chicken	NN
12350	1744	4	and	and	CC
12350	1744	5	add	add	VB
12350	1744	6	about	about	IN
12350	1744	7	a	a	DT
12350	1744	8	pint	pint	NN
12350	1744	9	of	of	IN
12350	1744	10	boiled	boil	VBN
12350	1744	11	spaghetti	spaghetti	NNS
12350	1744	12	to	to	IN
12350	1744	13	the	the	DT
12350	1744	14	sauce	sauce	NN
12350	1744	15	.	.	.
12350	1745	1	Place	place	VB
12350	1745	2	the	the	DT
12350	1745	3	chicken	chicken	NN
12350	1745	4	on	on	IN
12350	1745	5	a	a	DT
12350	1745	6	platter	platter	NN
12350	1745	7	,	,	,
12350	1745	8	surround	surround	VB
12350	1745	9	with	with	IN
12350	1745	10	the	the	DT
12350	1745	11	spaghetti	spaghetti	NNS
12350	1745	12	,	,	,
12350	1745	13	and	and	CC
12350	1745	14	serve	serve	VB
12350	1745	15	.	.	.
12350	1746	1	STUFFED	stuffed	NN
12350	1746	2	CHICKEN	CHICKEN	NNS
12350	1746	3	(	(	-LRB-
12350	1746	4	TURKISH	TURKISH	NNP
12350	1746	5	STYLE	style	NN
12350	1746	6	)	)	-RRB-
12350	1746	7	Steam	steam	NN
12350	1746	8	chicken	chicken	NN
12350	1746	9	and	and	CC
12350	1746	10	when	when	WRB
12350	1746	11	it	-PRON-	PRP
12350	1746	12	is	be	VBZ
12350	1746	13	almost	almost	RB
12350	1746	14	tender	tender	JJ
12350	1746	15	stuff	stuff	NN
12350	1746	16	it	-PRON-	PRP
12350	1746	17	with	with	IN
12350	1746	18	the	the	DT
12350	1746	19	following	follow	VBG
12350	1746	20	:	:	:
12350	1746	21	Take	take	VB
12350	1746	22	one	one	CD
12350	1746	23	-	-	HYPH
12350	1746	24	fourth	fourth	NN
12350	1746	25	pound	pound	NN
12350	1746	26	of	of	IN
12350	1746	27	almonds	almond	NNS
12350	1746	28	,	,	,
12350	1746	29	chopped	chop	VBN
12350	1746	30	;	;	:
12350	1746	31	season	season	NN
12350	1746	32	with	with	IN
12350	1746	33	parsley	parsley	NN
12350	1746	34	,	,	,
12350	1746	35	pepper	pepper	NN
12350	1746	36	and	and	CC
12350	1746	37	salt	salt	NN
12350	1746	38	to	to	TO
12350	1746	39	taste	taste	NN
12350	1746	40	,	,	,
12350	1746	41	add	add	VB
12350	1746	42	one	one	CD
12350	1746	43	tablespoon	tablespoon	NN
12350	1746	44	of	of	IN
12350	1746	45	bread	bread	NN
12350	1746	46	crumbs	crumb	NNS
12350	1746	47	and	and	CC
12350	1746	48	bind	bind	VB
12350	1746	49	this	this	DT
12350	1746	50	with	with	IN
12350	1746	51	one	one	CD
12350	1746	52	well	well	RB
12350	1746	53	-	-	HYPH
12350	1746	54	beaten	beat	VBN
12350	1746	55	egg	egg	NN
12350	1746	56	.	.	.
12350	1747	1	Put	put	VB
12350	1747	2	chicken	chicken	NN
12350	1747	3	in	in	IN
12350	1747	4	roasting	roasting	NN
12350	1747	5	-	-	HYPH
12350	1747	6	pan	pan	NN
12350	1747	7	and	and	CC
12350	1747	8	roast	roast	NN
12350	1747	9	until	until	IN
12350	1747	10	done	do	VBN
12350	1747	11	.	.	.
12350	1748	1	SMOTHERED	SMOTHERED	NNP
12350	1748	2	CHICKEN	CHICKEN	NNS
12350	1748	3	Two	two	CD
12350	1748	4	tender	tender	NN
12350	1748	5	chickens	chicken	NNS
12350	1748	6	cut	cut	VBN
12350	1748	7	in	in	IN
12350	1748	8	half	half	NN
12350	1748	9	,	,	,
12350	1748	10	split	split	VB
12350	1748	11	down	down	RP
12350	1748	12	the	the	DT
12350	1748	13	back	back	NN
12350	1748	14	;	;	:
12350	1748	15	place	place	VB
12350	1748	16	the	the	DT
12350	1748	17	pieces	piece	NNS
12350	1748	18	in	in	IN
12350	1748	19	a	a	DT
12350	1748	20	colander	colander	NN
12350	1748	21	to	to	TO
12350	1748	22	drain	drain	VB
12350	1748	23	well	well	RB
12350	1748	24	,	,	,
12350	1748	25	after	after	IN
12350	1748	26	having	have	VBG
12350	1748	27	been	be	VBN
12350	1748	28	well	well	RB
12350	1748	29	salted	salted	JJ
12350	1748	30	;	;	:
12350	1748	31	season	season	NN
12350	1748	32	with	with	IN
12350	1748	33	pepper	pepper	NN
12350	1748	34	;	;	,
12350	1748	35	grease	grease	VB
12350	1748	36	well	well	RB
12350	1748	37	the	the	DT
12350	1748	38	bottom	bottom	NN
12350	1748	39	of	of	IN
12350	1748	40	a	a	DT
12350	1748	41	baking	baking	NN
12350	1748	42	-	-	HYPH
12350	1748	43	pan	pan	NN
12350	1748	44	;	;	:
12350	1748	45	add	add	VB
12350	1748	46	one	one	CD
12350	1748	47	stalk	stalk	NN
12350	1748	48	finely	finely	RB
12350	1748	49	chopped	chop	VBD
12350	1748	50	celery	celery	NN
12350	1748	51	,	,	,
12350	1748	52	onion	onion	NN
12350	1748	53	;	;	:
12350	1748	54	lay	lie	VBD
12350	1748	55	the	the	DT
12350	1748	56	chicken	chicken	NN
12350	1748	57	on	on	IN
12350	1748	58	breast	breast	NN
12350	1748	59	,	,	,
12350	1748	60	side	side	VB
12350	1748	61	up	up	RB
12350	1748	62	;	;	:
12350	1748	63	sprinkle	sprinkle	VB
12350	1748	64	lightly	lightly	RB
12350	1748	65	with	with	IN
12350	1748	66	flour	flour	NN
12350	1748	67	,	,	,
12350	1748	68	fat	fat	NN
12350	1748	69	;	;	:
12350	1748	70	two	two	CD
12350	1748	71	cups	cup	NNS
12350	1748	72	of	of	IN
12350	1748	73	hot	hot	JJ
12350	1748	74	water	water	NN
12350	1748	75	.	.	.
12350	1749	1	Have	have	VBP
12350	1749	2	the	the	DT
12350	1749	3	oven	oven	JJ
12350	1749	4	very	very	RB
12350	1749	5	hot	hot	JJ
12350	1749	6	when	when	WRB
12350	1749	7	putting	put	VBG
12350	1749	8	chickens	chicken	NNS
12350	1749	9	in	in	RB
12350	1749	10	.	.	.
12350	1750	1	As	as	RB
12350	1750	2	soon	soon	RB
12350	1750	3	as	as	IN
12350	1750	4	browned	brown	VBN
12350	1750	5	evenly	evenly	RB
12350	1750	6	,	,	,
12350	1750	7	cover	cover	VBP
12350	1750	8	with	with	IN
12350	1750	9	a	a	DT
12350	1750	10	pan	pan	NN
12350	1750	11	,	,	,
12350	1750	12	fitting	fit	VBG
12350	1750	13	closely	closely	RB
12350	1750	14	.	.	.
12350	1751	1	Reduce	reduce	VB
12350	1751	2	the	the	DT
12350	1751	3	heat	heat	NN
12350	1751	4	of	of	IN
12350	1751	5	the	the	DT
12350	1751	6	oven	oven	NNP
12350	1751	7	;	;	:
12350	1751	8	allow	allow	VB
12350	1751	9	to	to	TO
12350	1751	10	cook	cook	VB
12350	1751	11	slowly	slowly	RB
12350	1751	12	an	an	DT
12350	1751	13	hour	hour	NN
12350	1751	14	or	or	CC
12350	1751	15	so	so	RB
12350	1751	16	longer	long	RBR
12350	1751	17	,	,	,
12350	1751	18	until	until	IN
12350	1751	19	tender	tender	NN
12350	1751	20	.	.	.
12350	1752	1	Place	place	NN
12350	1752	2	on	on	IN
12350	1752	3	a	a	DT
12350	1752	4	hot	hot	JJ
12350	1752	5	platter	platter	NN
12350	1752	6	;	;	,
12350	1752	7	set	set	VBN
12350	1752	8	in	in	IN
12350	1752	9	oven	oven	NNP
12350	1752	10	until	until	IN
12350	1752	11	sauce	sauce	NN
12350	1752	12	is	be	VBZ
12350	1752	13	made	make	VBN
12350	1752	14	,	,	,
12350	1752	15	as	as	IN
12350	1752	16	follows	follow	VBZ
12350	1752	17	:	:	:
12350	1752	18	put	put	VB
12350	1752	19	the	the	DT
12350	1752	20	pan	pan	NN
12350	1752	21	on	on	IN
12350	1752	22	top	top	NN
12350	1752	23	of	of	IN
12350	1752	24	stove	stove	NN
12350	1752	25	in	in	IN
12350	1752	26	which	which	WDT
12350	1752	27	chickens	chicken	NNS
12350	1752	28	were	be	VBD
12350	1752	29	smothered	smother	VBN
12350	1752	30	;	;	:
12350	1752	31	add	add	VB
12350	1752	32	level	level	NN
12350	1752	33	tablespoon	tablespoon	NN
12350	1752	34	of	of	IN
12350	1752	35	flour	flour	NN
12350	1752	36	,	,	,
12350	1752	37	thinned	thin	VBN
12350	1752	38	in	in	IN
12350	1752	39	cold	cold	JJ
12350	1752	40	water	water	NN
12350	1752	41	;	;	:
12350	1752	42	add	add	VB
12350	1752	43	minced	mince	VBN
12350	1752	44	parsley	parsley	NN
12350	1752	45	;	;	:
12350	1752	46	let	let	VB
12350	1752	47	this	this	DT
12350	1752	48	all	all	DT
12350	1752	49	cook	cook	VB
12350	1752	50	two	two	CD
12350	1752	51	or	or	CC
12350	1752	52	three	three	CD
12350	1752	53	minutes	minute	NNS
12350	1752	54	,	,	,
12350	1752	55	then	then	RB
12350	1752	56	add	add	VB
12350	1752	57	large	large	JJ
12350	1752	58	cup	cup	NN
12350	1752	59	of	of	IN
12350	1752	60	strong	strong	JJ
12350	1752	61	stock	stock	NN
12350	1752	62	,	,	,
12350	1752	63	to	to	IN
12350	1752	64	the	the	DT
12350	1752	65	chickens	chicken	NNS
12350	1752	66	.	.	.
12350	1753	1	Broil	Broil	NNP
12350	1753	2	one	one	PRP
12350	1753	3	can	can	MD
12350	1753	4	mushrooms	mushroom	NNS
12350	1753	5	,	,	,
12350	1753	6	and	and	CC
12350	1753	7	pour	pour	VB
12350	1753	8	these	these	DT
12350	1753	9	over	over	IN
12350	1753	10	chicken	chicken	NN
12350	1753	11	when	when	WRB
12350	1753	12	ready	ready	JJ
12350	1753	13	to	to	TO
12350	1753	14	serve	serve	VB
12350	1753	15	.	.	.
12350	1754	1	CHICKEN	CHICKEN	NNS
12350	1754	2	CURRY	CURRY	NNP
12350	1754	3	Cut	Cut	NNP
12350	1754	4	chickens	chicken	NNS
12350	1754	5	in	in	IN
12350	1754	6	pieces	piece	NNS
12350	1754	7	for	for	IN
12350	1754	8	serving	serve	VBG
12350	1754	9	;	;	:
12350	1754	10	dredge	dredge	NN
12350	1754	11	in	in	IN
12350	1754	12	flour	flour	NN
12350	1754	13	and	and	CC
12350	1754	14	sauté	sauté	NN
12350	1754	15	in	in	IN
12350	1754	16	hot	hot	JJ
12350	1754	17	fat	fat	NN
12350	1754	18	.	.	.
12350	1755	1	Cut	cut	VB
12350	1755	2	one	one	CD
12350	1755	3	onion	onion	NN
12350	1755	4	in	in	IN
12350	1755	5	thin	thin	JJ
12350	1755	6	pieces	piece	NNS
12350	1755	7	,	,	,
12350	1755	8	add	add	VB
12350	1755	9	one	one	CD
12350	1755	10	tablespoon	tablespoon	NN
12350	1755	11	of	of	IN
12350	1755	12	curry	curry	NN
12350	1755	13	powder	powder	NN
12350	1755	14	,	,	,
12350	1755	15	three	three	CD
12350	1755	16	-	-	HYPH
12350	1755	17	fourths	fourth	NNS
12350	1755	18	of	of	IN
12350	1755	19	a	a	DT
12350	1755	20	tablespoon	tablespoon	NN
12350	1755	21	of	of	IN
12350	1755	22	salt	salt	NN
12350	1755	23	and	and	CC
12350	1755	24	one	one	CD
12350	1755	25	tablespoon	tablespoon	NN
12350	1755	26	of	of	IN
12350	1755	27	wine	wine	NN
12350	1755	28	vinegar	vinegar	NN
12350	1755	29	.	.	.
12350	1756	1	Add	add	VB
12350	1756	2	to	to	IN
12350	1756	3	chicken	chicken	NN
12350	1756	4	,	,	,
12350	1756	5	cover	cover	VB
12350	1756	6	with	with	IN
12350	1756	7	boiling	boiling	NN
12350	1756	8	water	water	NN
12350	1756	9	;	;	:
12350	1756	10	simmer	simmer	NN
12350	1756	11	until	until	IN
12350	1756	12	chicken	chicken	NN
12350	1756	13	is	be	VBZ
12350	1756	14	tender	tender	JJ
12350	1756	15	.	.	.
12350	1757	1	Thicken	thicken	NN
12350	1757	2	sauce	sauce	NN
12350	1757	3	and	and	CC
12350	1757	4	serve	serve	VBP
12350	1757	5	with	with	IN
12350	1757	6	steamed	steamed	JJ
12350	1757	7	rice	rice	NN
12350	1757	8	.	.	.
12350	1758	1	CHICKEN	CHICKEN	NNS
12350	1758	2	PAPRIKA	PAPRIKA	NNP
12350	1758	3	WITH	with	IN
12350	1758	4	RICE	RICE	NNP
12350	1758	5	Cut	Cut	NNP
12350	1758	6	a	a	DT
12350	1758	7	three	three	CD
12350	1758	8	and	and	CC
12350	1758	9	one	one	CD
12350	1758	10	-	-	HYPH
12350	1758	11	half	half	NN
12350	1758	12	pound	pound	NN
12350	1758	13	fat	fat	NN
12350	1758	14	chicken	chicken	NN
12350	1758	15	in	in	IN
12350	1758	16	pieces	piece	NNS
12350	1758	17	to	to	TO
12350	1758	18	serve	serve	VB
12350	1758	19	,	,	,
12350	1758	20	salt	salt	VB
12350	1758	21	it	-PRON-	PRP
12350	1758	22	and	and	CC
12350	1758	23	let	let	VBD
12350	1758	24	stand	stand	VB
12350	1758	25	several	several	JJ
12350	1758	26	hours	hour	NNS
12350	1758	27	.	.	.
12350	1759	1	Heat	heat	VB
12350	1759	2	one	one	CD
12350	1759	3	-	-	HYPH
12350	1759	4	fourth	fourth	NN
12350	1759	5	cup	cup	NN
12350	1759	6	of	of	IN
12350	1759	7	fat	fat	NN
12350	1759	8	in	in	IN
12350	1759	9	an	an	DT
12350	1759	10	iron	iron	NN
12350	1759	11	kettle	kettle	NN
12350	1759	12	,	,	,
12350	1759	13	add	add	VB
12350	1759	14	one	one	CD
12350	1759	15	medium	medium	JJ
12350	1759	16	-	-	HYPH
12350	1759	17	sized	sized	JJ
12350	1759	18	onion	onion	NN
12350	1759	19	,	,	,
12350	1759	20	minced	mince	VBN
12350	1759	21	;	;	:
12350	1759	22	fry	fry	NNP
12350	1759	23	golden	golden	NNP
12350	1759	24	brown	brown	NNP
12350	1759	25	and	and	CC
12350	1759	26	set	set	VB
12350	1759	27	aside	aside	RB
12350	1759	28	.	.	.
12350	1760	1	Fry	fry	PRP
12350	1760	2	the	the	DT
12350	1760	3	chicken	chicken	NN
12350	1760	4	in	in	IN
12350	1760	5	the	the	DT
12350	1760	6	fat	fat	NN
12350	1760	7	and	and	CC
12350	1760	8	when	when	WRB
12350	1760	9	nicely	nicely	RB
12350	1760	10	browned	brown	VBN
12350	1760	11	,	,	,
12350	1760	12	add	add	VB
12350	1760	13	paprika	paprika	NNS
12350	1760	14	to	to	TO
12350	1760	15	taste	taste	VB
12350	1760	16	and	and	CC
12350	1760	17	boiling	boil	VBG
12350	1760	18	water	water	NN
12350	1760	19	to	to	TO
12350	1760	20	cover	cover	VB
12350	1760	21	,	,	,
12350	1760	22	and	and	CC
12350	1760	23	let	let	VB
12350	1760	24	simmer	simmer	NN
12350	1760	25	one	one	CD
12350	1760	26	hour	hour	NN
12350	1760	27	.	.	.
12350	1761	1	Soak	soak	VB
12350	1761	2	one	one	CD
12350	1761	3	cup	cup	NN
12350	1761	4	of	of	IN
12350	1761	5	rice	rice	NN
12350	1761	6	in	in	IN
12350	1761	7	cold	cold	JJ
12350	1761	8	water	water	NN
12350	1761	9	,	,	,
12350	1761	10	drain	drain	VB
12350	1761	11	,	,	,
12350	1761	12	add	add	VB
12350	1761	13	the	the	DT
12350	1761	14	fried	fried	JJ
12350	1761	15	onion	onion	NN
12350	1761	16	and	and	CC
12350	1761	17	one	one	CD
12350	1761	18	teaspoon	teaspoon	NN
12350	1761	19	of	of	IN
12350	1761	20	salt	salt	NN
12350	1761	21	and	and	CC
12350	1761	22	gradually	gradually	RB
12350	1761	23	three	three	CD
12350	1761	24	cups	cup	NNS
12350	1761	25	of	of	IN
12350	1761	26	chicken	chicken	NN
12350	1761	27	broth	broth	NN
12350	1761	28	,	,	,
12350	1761	29	more	more	JJR
12350	1761	30	if	if	IN
12350	1761	31	necessary	necessary	JJ
12350	1761	32	.	.	.
12350	1762	1	When	when	WRB
12350	1762	2	nearly	nearly	RB
12350	1762	3	done	do	VBN
12350	1762	4	add	add	VB
12350	1762	5	the	the	DT
12350	1762	6	chicken	chicken	NN
12350	1762	7	and	and	CC
12350	1762	8	finish	finish	NN
12350	1762	9	cooking	cooking	NN
12350	1762	10	in	in	IN
12350	1762	11	a	a	DT
12350	1762	12	slow	slow	JJ
12350	1762	13	oven	oven	NN
12350	1762	14	,	,	,
12350	1762	15	one	one	CD
12350	1762	16	-	-	HYPH
12350	1762	17	half	half	NN
12350	1762	18	hour	hour	NN
12350	1762	19	.	.	.
12350	1763	1	CHILI	CHILI	NNP
12350	1763	2	CON	CON	NNP
12350	1763	3	CARNE	carne	NN
12350	1763	4	Cut	cut	NN
12350	1763	5	two	two	CD
12350	1763	6	broilers	broiler	NNS
12350	1763	7	in	in	IN
12350	1763	8	pieces	piece	NNS
12350	1763	9	for	for	IN
12350	1763	10	serving	serve	VBG
12350	1763	11	.	.	.
12350	1764	1	Season	season	NN
12350	1764	2	with	with	IN
12350	1764	3	salt	salt	NN
12350	1764	4	,	,	,
12350	1764	5	pepper	pepper	NN
12350	1764	6	,	,	,
12350	1764	7	and	and	CC
12350	1764	8	dredge	dredge	NN
12350	1764	9	in	in	IN
12350	1764	10	flour	flour	NN
12350	1764	11	;	;	:
12350	1764	12	brown	brown	JJ
12350	1764	13	in	in	IN
12350	1764	14	hot	hot	JJ
12350	1764	15	fat	fat	NN
12350	1764	16	.	.	.
12350	1765	1	Parboil	Parboil	NNP
12350	1765	2	six	six	CD
12350	1765	3	large	large	JJ
12350	1765	4	red	red	JJ
12350	1765	5	peppers	pepper	NNS
12350	1765	6	until	until	IN
12350	1765	7	soft	soft	JJ
12350	1765	8	,	,	,
12350	1765	9	rub	rub	VB
12350	1765	10	through	through	IN
12350	1765	11	a	a	DT
12350	1765	12	wire	wire	NN
12350	1765	13	sieve	sieve	NN
12350	1765	14	.	.	.
12350	1766	1	Chop	chop	NN
12350	1766	2	two	two	CD
12350	1766	3	small	small	JJ
12350	1766	4	onions	onion	NNS
12350	1766	5	fine	fine	JJ
12350	1766	6	,	,	,
12350	1766	7	three	three	CD
12350	1766	8	cloves	clove	NNS
12350	1766	9	of	of	IN
12350	1766	10	garlic	garlic	NN
12350	1766	11	and	and	CC
12350	1766	12	one	one	CD
12350	1766	13	-	-	HYPH
12350	1766	14	fourth	fourth	NN
12350	1766	15	cup	cup	NN
12350	1766	16	of	of	IN
12350	1766	17	capers	caper	NNS
12350	1766	18	.	.	.
12350	1767	1	Combine	combine	VB
12350	1767	2	,	,	,
12350	1767	3	add	add	VB
12350	1767	4	to	to	IN
12350	1767	5	chicken	chicken	NN
12350	1767	6	,	,	,
12350	1767	7	cover	cover	VB
12350	1767	8	with	with	IN
12350	1767	9	water	water	NN
12350	1767	10	and	and	CC
12350	1767	11	cook	cook	NN
12350	1767	12	until	until	IN
12350	1767	13	chicken	chicken	NN
12350	1767	14	is	be	VBZ
12350	1767	15	tender	tender	JJ
12350	1767	16	.	.	.
12350	1768	1	Thicken	Thicken	NNP
12350	1768	2	the	the	DT
12350	1768	3	sauce	sauce	NN
12350	1768	4	with	with	IN
12350	1768	5	fat	fat	NN
12350	1768	6	and	and	CC
12350	1768	7	flour	flour	NN
12350	1768	8	melted	melt	VBN
12350	1768	9	together	together	RB
12350	1768	10	.	.	.
12350	1769	1	PILAF	PILAF	NNP
12350	1769	2	(	(	-LRB-
12350	1769	3	RUSSIAN	RUSSIAN	NNP
12350	1769	4	STYLE	STYLE	NNP
12350	1769	5	)	)	-RRB-
12350	1769	6	Follow	follow	VB
12350	1769	7	recipe	recipe	RB
12350	1769	8	below	below	RB
12350	1769	9	but	but	CC
12350	1769	10	substitute	substitute	NN
12350	1769	11	cooked	cook	VBD
12350	1769	12	lamb	lamb	NN
12350	1769	13	for	for	IN
12350	1769	14	the	the	DT
12350	1769	15	chicken	chicken	NN
12350	1769	16	,	,	,
12350	1769	17	and	and	CC
12350	1769	18	add	add	VB
12350	1769	19	chicken	chicken	NN
12350	1769	20	livers	liver	NNS
12350	1769	21	fried	fry	VBN
12350	1769	22	and	and	CC
12350	1769	23	cut	cut	VBD
12350	1769	24	in	in	IN
12350	1769	25	small	small	JJ
12350	1769	26	pieces	piece	NNS
12350	1769	27	.	.	.
12350	1770	1	PILAF	PILAF	NNP
12350	1770	2	(	(	-LRB-
12350	1770	3	TURKISH	TURKISH	NNP
12350	1770	4	STYLE	STYLE	NNP
12350	1770	5	)	)	-RRB-
12350	1770	6	Soak	soak	VB
12350	1770	7	one	one	CD
12350	1770	8	cup	cup	NN
12350	1770	9	of	of	IN
12350	1770	10	rice	rice	NN
12350	1770	11	in	in	IN
12350	1770	12	cold	cold	JJ
12350	1770	13	water	water	NN
12350	1770	14	for	for	IN
12350	1770	15	one	one	CD
12350	1770	16	hour	hour	NN
12350	1770	17	.	.	.
12350	1771	1	Pour	pour	VB
12350	1771	2	off	off	IN
12350	1771	3	the	the	DT
12350	1771	4	water	water	NN
12350	1771	5	,	,	,
12350	1771	6	and	and	CC
12350	1771	7	put	put	VBD
12350	1771	8	the	the	DT
12350	1771	9	rice	rice	NN
12350	1771	10	with	with	IN
12350	1771	11	two	two	CD
12350	1771	12	cups	cup	NNS
12350	1771	13	of	of	IN
12350	1771	14	soup	soup	NN
12350	1771	15	stock	stock	NN
12350	1771	16	and	and	CC
12350	1771	17	one	one	CD
12350	1771	18	-	-	HYPH
12350	1771	19	quarter	quarter	NN
12350	1771	20	of	of	IN
12350	1771	21	a	a	DT
12350	1771	22	white	white	JJ
12350	1771	23	onion	onion	NN
12350	1771	24	on	on	IN
12350	1771	25	to	to	TO
12350	1771	26	boil	boil	VB
12350	1771	27	.	.	.
12350	1772	1	Stew	stew	NN
12350	1772	2	until	until	IN
12350	1772	3	the	the	DT
12350	1772	4	rice	rice	NN
12350	1772	5	absorbs	absorb	VBZ
12350	1772	6	all	all	PDT
12350	1772	7	the	the	DT
12350	1772	8	stock	stock	NN
12350	1772	9	.	.	.
12350	1773	1	Stew	Stew	NNP
12350	1773	2	one	one	CD
12350	1773	3	-	-	HYPH
12350	1773	4	half	half	NN
12350	1773	5	can	can	NN
12350	1773	6	of	of	IN
12350	1773	7	tomatoes	tomato	NNS
12350	1773	8	thoroughly	thoroughly	RB
12350	1773	9	and	and	CC
12350	1773	10	season	season	NN
12350	1773	11	with	with	IN
12350	1773	12	olive	olive	JJ
12350	1773	13	oil	oil	NN
12350	1773	14	or	or	CC
12350	1773	15	chicken	chicken	NN
12350	1773	16	-	-	HYPH
12350	1773	17	fat	fat	NN
12350	1773	18	,	,	,
12350	1773	19	salt	salt	NN
12350	1773	20	and	and	CC
12350	1773	21	pepper	pepper	NN
12350	1773	22	.	.	.
12350	1774	1	Mix	mix	VB
12350	1774	2	it	-PRON-	PRP
12350	1774	3	with	with	IN
12350	1774	4	the	the	DT
12350	1774	5	rice	rice	NN
12350	1774	6	.	.	.
12350	1775	1	Sauté	sauté	NN
12350	1775	2	in	in	IN
12350	1775	3	chicken	chicken	NN
12350	1775	4	-	-	HYPH
12350	1775	5	fat	fat	NN
12350	1775	6	to	to	IN
12350	1775	7	a	a	DT
12350	1775	8	light	light	JJ
12350	1775	9	color	color	NN
12350	1775	10	,	,	,
12350	1775	11	a	a	DT
12350	1775	12	jointed	jointed	JJ
12350	1775	13	chicken	chicken	NN
12350	1775	14	slightly	slightly	RB
12350	1775	15	parboiled	parboil	VBN
12350	1775	16	,	,	,
12350	1775	17	or	or	CC
12350	1775	18	slices	slice	NNS
12350	1775	19	of	of	IN
12350	1775	20	cold	cold	JJ
12350	1775	21	cooked	cook	VBN
12350	1775	22	chicken	chicken	NN
12350	1775	23	or	or	CC
12350	1775	24	turkey	turkey	NNP
12350	1775	25	.	.	.
12350	1776	1	Make	make	VB
12350	1776	2	a	a	DT
12350	1776	3	depression	depression	NN
12350	1776	4	in	in	IN
12350	1776	5	the	the	DT
12350	1776	6	rice	rice	NN
12350	1776	7	and	and	CC
12350	1776	8	tomato	tomato	NNP
12350	1776	9	,	,	,
12350	1776	10	put	put	VBN
12350	1776	11	in	in	IN
12350	1776	12	the	the	DT
12350	1776	13	chicken	chicken	NN
12350	1776	14	and	and	CC
12350	1776	15	two	two	CD
12350	1776	16	tablespoons	tablespoon	NNS
12350	1776	17	of	of	IN
12350	1776	18	olive	olive	NN
12350	1776	19	oil	oil	NN
12350	1776	20	or	or	CC
12350	1776	21	chicken	chicken	NN
12350	1776	22	-	-	HYPH
12350	1776	23	fat	fat	NN
12350	1776	24	,	,	,
12350	1776	25	and	and	CC
12350	1776	26	stew	stew	NN
12350	1776	27	all	all	RB
12350	1776	28	together	together	RB
12350	1776	29	for	for	IN
12350	1776	30	twenty	twenty	CD
12350	1776	31	minutes	minute	NNS
12350	1776	32	.	.	.
12350	1777	1	Serve	serve	VB
12350	1777	2	on	on	IN
12350	1777	3	a	a	DT
12350	1777	4	platter	platter	NN
12350	1777	5	in	in	IN
12350	1777	6	a	a	DT
12350	1777	7	smooth	smooth	JJ
12350	1777	8	mound	mound	NN
12350	1777	9	,	,	,
12350	1777	10	the	the	DT
12350	1777	11	red	red	JJ
12350	1777	12	rice	rice	NN
12350	1777	13	surrounding	surround	VBG
12350	1777	14	the	the	DT
12350	1777	15	fowl	fowl	NN
12350	1777	16	.	.	.
12350	1778	1	SPANISH	spanish	JJ
12350	1778	2	PIE	PIE	NNP
12350	1778	3	Take	take	VB
12350	1778	4	one	one	CD
12350	1778	5	pint	pint	NN
12350	1778	6	of	of	IN
12350	1778	7	cold	cold	JJ
12350	1778	8	chicken	chicken	NN
12350	1778	9	,	,	,
12350	1778	10	duck	duck	NN
12350	1778	11	or	or	CC
12350	1778	12	any	any	DT
12350	1778	13	poultry	poultry	NN
12350	1778	14	.	.	.
12350	1779	1	Cut	cut	VB
12350	1779	2	it	-PRON-	PRP
12350	1779	3	into	into	IN
12350	1779	4	flakes	flake	NNS
12350	1779	5	and	and	CC
12350	1779	6	place	place	VB
12350	1779	7	it	-PRON-	PRP
12350	1779	8	in	in	IN
12350	1779	9	a	a	DT
12350	1779	10	pudding	pudding	JJ
12350	1779	11	dish	dish	NN
12350	1779	12	which	which	WDT
12350	1779	13	has	have	VBZ
12350	1779	14	been	be	VBN
12350	1779	15	lined	line	VBN
12350	1779	16	with	with	IN
12350	1779	17	a	a	DT
12350	1779	18	thin	thin	JJ
12350	1779	19	crust	crust	NN
12350	1779	20	.	.	.
12350	1780	1	On	on	IN
12350	1780	2	the	the	DT
12350	1780	3	layer	layer	NN
12350	1780	4	of	of	IN
12350	1780	5	meat	meat	NN
12350	1780	6	place	place	NN
12350	1780	7	a	a	DT
12350	1780	8	layer	layer	NN
12350	1780	9	of	of	IN
12350	1780	10	sweet	sweet	JJ
12350	1780	11	red	red	JJ
12350	1780	12	peppers	pepper	NNS
12350	1780	13	(	(	-LRB-
12350	1780	14	seeds	seed	NNS
12350	1780	15	removed	remove	VBN
12350	1780	16	)	)	-RRB-
12350	1780	17	,	,	,
12350	1780	18	cut	cut	VBN
12350	1780	19	in	in	IN
12350	1780	20	slices	slice	NNS
12350	1780	21	;	;	:
12350	1780	22	next	next	RB
12350	1780	23	,	,	,
12350	1780	24	a	a	DT
12350	1780	25	layer	layer	NN
12350	1780	26	of	of	IN
12350	1780	27	thinly	thinly	RB
12350	1780	28	sliced	sliced	JJ
12350	1780	29	sausage	sausage	NN
12350	1780	30	,	,	,
12350	1780	31	and	and	CC
12350	1780	32	so	so	RB
12350	1780	33	on	on	RB
12350	1780	34	until	until	IN
12350	1780	35	the	the	DT
12350	1780	36	dish	dish	NN
12350	1780	37	is	be	VBZ
12350	1780	38	full	full	JJ
12350	1780	39	.	.	.
12350	1781	1	Over	over	IN
12350	1781	2	this	this	DT
12350	1781	3	pour	pour	VB
12350	1781	4	a	a	DT
12350	1781	5	glass	glass	NN
12350	1781	6	of	of	IN
12350	1781	7	claret	claret	NN
12350	1781	8	into	into	IN
12350	1781	9	which	which	WDT
12350	1781	10	have	have	VBP
12350	1781	11	been	be	VBN
12350	1781	12	rubbed	rub	VBN
12350	1781	13	two	two	CD
12350	1781	14	tablespoons	tablespoon	NNS
12350	1781	15	of	of	IN
12350	1781	16	flour	flour	NN
12350	1781	17	.	.	.
12350	1782	1	Cover	cover	VB
12350	1782	2	with	with	IN
12350	1782	3	a	a	DT
12350	1782	4	thin	thin	JJ
12350	1782	5	crust	crust	NN
12350	1782	6	of	of	IN
12350	1782	7	pastry	pastry	NN
12350	1782	8	,	,	,
12350	1782	9	and	and	CC
12350	1782	10	bake	bake	NN
12350	1782	11	.	.	.
12350	1783	1	CHICKEN	CHICKEN	NNP
12350	1783	2	À	À	NNP
12350	1783	3	LA	LA	NNP
12350	1783	4	ITALIENNE	ITALIENNE	NNP
12350	1783	5	Cut	Cut	NNP
12350	1783	6	the	the	DT
12350	1783	7	remains	remain	NNS
12350	1783	8	of	of	IN
12350	1783	9	cold	cold	JJ
12350	1783	10	chicken	chicken	NN
12350	1783	11	(	(	-LRB-
12350	1783	12	or	or	CC
12350	1783	13	turkey	turkey	NNP
12350	1783	14	)	)	-RRB-
12350	1783	15	into	into	IN
12350	1783	16	pieces	piece	NNS
12350	1783	17	about	about	IN
12350	1783	18	an	an	DT
12350	1783	19	inch	inch	NN
12350	1783	20	long	long	JJ
12350	1783	21	and	and	CC
12350	1783	22	marinate	marinate	VB
12350	1783	23	them	-PRON-	PRP
12350	1783	24	in	in	IN
12350	1783	25	a	a	DT
12350	1783	26	bowl	bowl	NN
12350	1783	27	containing	contain	VBG
12350	1783	28	one	one	CD
12350	1783	29	tablespoon	tablespoon	NN
12350	1783	30	of	of	IN
12350	1783	31	olive	olive	NN
12350	1783	32	oil	oil	NN
12350	1783	33	;	;	:
12350	1783	34	one	one	CD
12350	1783	35	teaspoon	teaspoon	NN
12350	1783	36	of	of	IN
12350	1783	37	tarragon	tarragon	NNP
12350	1783	38	vinegar	vinegar	NNP
12350	1783	39	or	or	CC
12350	1783	40	lemon	lemon	NNP
12350	1783	41	juice	juice	NN
12350	1783	42	,	,	,
12350	1783	43	a	a	DT
12350	1783	44	few	few	JJ
12350	1783	45	drops	drop	NNS
12350	1783	46	of	of	IN
12350	1783	47	onion	onion	NN
12350	1783	48	juice	juice	NN
12350	1783	49	,	,	,
12350	1783	50	salt	salt	NN
12350	1783	51	and	and	CC
12350	1783	52	pepper	pepper	NN
12350	1783	53	.	.	.
12350	1784	1	At	at	IN
12350	1784	2	the	the	DT
12350	1784	3	end	end	NN
12350	1784	4	of	of	IN
12350	1784	5	half	half	PDT
12350	1784	6	an	an	DT
12350	1784	7	hour	hour	NN
12350	1784	8	sprinkle	sprinkle	NN
12350	1784	9	with	with	IN
12350	1784	10	finely	finely	RB
12350	1784	11	chopped	chop	VBN
12350	1784	12	parsley	parsley	NN
12350	1784	13	,	,	,
12350	1784	14	dip	dip	VB
12350	1784	15	them	-PRON-	PRP
12350	1784	16	in	in	IN
12350	1784	17	fritter	fritter	JJ
12350	1784	18	batter	batter	NN
12350	1784	19	,	,	,
12350	1784	20	and	and	CC
12350	1784	21	fry	fry	VB
12350	1784	22	in	in	IN
12350	1784	23	boiling	boil	VBG
12350	1784	24	fat	fat	NN
12350	1784	25	.	.	.
12350	1785	1	Drain	drain	VB
12350	1785	2	on	on	IN
12350	1785	3	a	a	DT
12350	1785	4	brown	brown	JJ
12350	1785	5	paper	paper	NN
12350	1785	6	,	,	,
12350	1785	7	and	and	CC
12350	1785	8	serve	serve	VB
12350	1785	9	with	with	IN
12350	1785	10	or	or	CC
12350	1785	11	without	without	IN
12350	1785	12	tomato	tomato	NN
12350	1785	13	or	or	CC
12350	1785	14	brown	brown	JJ
12350	1785	15	sauce	sauce	NN
12350	1785	16	.	.	.
12350	1786	1	In	in	IN
12350	1786	2	some	some	DT
12350	1786	3	parts	part	NNS
12350	1786	4	of	of	IN
12350	1786	5	Italy	Italy	NNP
12350	1786	6	this	this	DT
12350	1786	7	dish	dish	NN
12350	1786	8	is	be	VBZ
12350	1786	9	made	make	VBN
12350	1786	10	of	of	IN
12350	1786	11	several	several	JJ
12350	1786	12	kinds	kind	NNS
12350	1786	13	of	of	IN
12350	1786	14	cold	cold	JJ
12350	1786	15	meats	meat	NNS
12350	1786	16	,	,	,
12350	1786	17	poultry	poultry	NN
12350	1786	18	,	,	,
12350	1786	19	brains	brain	NNS
12350	1786	20	,	,	,
12350	1786	21	etc	etc	FW
12350	1786	22	.	.	.
12350	1787	1	(	(	-LRB-
12350	1787	2	the	the	DT
12350	1787	3	greater	great	JJR
12350	1787	4	the	the	DT
12350	1787	5	variety	variety	NN
12350	1787	6	the	the	DT
12350	1787	7	better	well	RBR
12350	1787	8	)	)	-RRB-
12350	1787	9	,	,	,
12350	1787	10	served	serve	VBD
12350	1787	11	on	on	IN
12350	1787	12	the	the	DT
12350	1787	13	same	same	JJ
12350	1787	14	platter	platter	NN
12350	1787	15	,	,	,
12350	1787	16	and	and	CC
12350	1787	17	in	in	IN
12350	1787	18	Spain	Spain	NNP
12350	1787	19	all	all	DT
12350	1787	20	kinds	kind	NNS
12350	1787	21	of	of	IN
12350	1787	22	cold	cold	JJ
12350	1787	23	vegetables	vegetable	NNS
12350	1787	24	are	be	VBP
12350	1787	25	fried	fry	VBN
12350	1787	26	in	in	IN
12350	1787	27	batter	batter	NN
12350	1787	28	and	and	CC
12350	1787	29	served	serve	VBD
12350	1787	30	together	together	RB
12350	1787	31	.	.	.
12350	1788	1	ROAST	ROAST	NNP
12350	1788	2	GOOSE	GOOSE	NNP
12350	1788	3	All	all	DT
12350	1788	4	goose	goose	VBP
12350	1788	5	meat	meat	NN
12350	1788	6	tastes	taste	NNS
12350	1788	7	better	well	RBR
12350	1788	8	if	if	IN
12350	1788	9	it	-PRON-	PRP
12350	1788	10	is	be	VBZ
12350	1788	11	well	well	RB
12350	1788	12	rubbed	rub	VBN
12350	1788	13	with	with	IN
12350	1788	14	salt	salt	NN
12350	1788	15	,	,	,
12350	1788	16	ginger	ginger	NN
12350	1788	17	and	and	CC
12350	1788	18	a	a	DT
12350	1788	19	little	little	JJ
12350	1788	20	garlic	garlic	NN
12350	1788	21	a	a	DT
12350	1788	22	day	day	NN
12350	1788	23	previous	previous	JJ
12350	1788	24	to	to	IN
12350	1788	25	using	use	VBG
12350	1788	26	.	.	.
12350	1789	1	Stuff	stuff	NN
12350	1789	2	goose	goose	NN
12350	1789	3	with	with	IN
12350	1789	4	bread	bread	NN
12350	1789	5	dressing	dressing	NN
12350	1789	6	,	,	,
12350	1789	7	or	or	CC
12350	1789	8	chestnut	chestnut	NN
12350	1789	9	dressing	dressing	NN
12350	1789	10	,	,	,
12350	1789	11	a	a	DT
12350	1789	12	dressing	dressing	NN
12350	1789	13	of	of	IN
12350	1789	14	apples	apple	NNS
12350	1789	15	is	be	VBZ
12350	1789	16	also	also	RB
12350	1789	17	very	very	RB
12350	1789	18	good	good	JJ
12350	1789	19	.	.	.
12350	1790	1	(	(	-LRB-
12350	1790	2	See	see	VB
12350	1790	3	"	"	``
12350	1790	4	Stuffings	stuffing	NNS
12350	1790	5	for	for	IN
12350	1790	6	Meat	Meat	NNP
12350	1790	7	and	and	CC
12350	1790	8	Poultry	Poultry	NNP
12350	1790	9	"	"	''
12350	1790	10	.	.	.
12350	1790	11	)	)	-RRB-
12350	1791	1	Sew	sew	VB
12350	1791	2	up	up	IN
12350	1791	3	the	the	DT
12350	1791	4	goose	goose	NN
12350	1791	5	,	,	,
12350	1791	6	then	then	RB
12350	1791	7	line	line	VB
12350	1791	8	a	a	DT
12350	1791	9	sheet	sheet	NN
12350	1791	10	-	-	HYPH
12350	1791	11	iron	iron	NN
12350	1791	12	roasting	roasting	NN
12350	1791	13	-	-	HYPH
12350	1791	14	pan	pan	NN
12350	1791	15	with	with	IN
12350	1791	16	a	a	DT
12350	1791	17	few	few	JJ
12350	1791	18	slices	slice	NNS
12350	1791	19	of	of	IN
12350	1791	20	onion	onion	NN
12350	1791	21	and	and	CC
12350	1791	22	celery	celery	NN
12350	1791	23	and	and	CC
12350	1791	24	place	place	VB
12350	1791	25	the	the	DT
12350	1791	26	goose	goose	NN
12350	1791	27	upon	upon	IN
12350	1791	28	these	these	DT
12350	1791	29	,	,	,
12350	1791	30	cover	cover	VB
12350	1791	31	closely	closely	RB
12350	1791	32	,	,	,
12350	1791	33	roast	roast	VB
12350	1791	34	three	three	CD
12350	1791	35	hours	hour	NNS
12350	1791	36	or	or	CC
12350	1791	37	more	more	JJR
12350	1791	38	,	,	,
12350	1791	39	according	accord	VBG
12350	1791	40	to	to	IN
12350	1791	41	weight	weight	NN
12350	1791	42	.	.	.
12350	1792	1	If	if	IN
12350	1792	2	the	the	DT
12350	1792	3	goose	goose	NN
12350	1792	4	browns	brown	NNS
12350	1792	5	too	too	RB
12350	1792	6	quickly	quickly	RB
12350	1792	7	,	,	,
12350	1792	8	cover	cover	VBP
12350	1792	9	with	with	IN
12350	1792	10	greased	greased	JJ
12350	1792	11	paper	paper	NN
12350	1792	12	or	or	CC
12350	1792	13	lower	low	JJR
12350	1792	14	the	the	DT
12350	1792	15	heat	heat	NN
12350	1792	16	of	of	IN
12350	1792	17	the	the	DT
12350	1792	18	oven	oven	NN
12350	1792	19	.	.	.
12350	1793	1	Baste	baste	IN
12350	1793	2	every	every	DT
12350	1793	3	fifteen	fifteen	CD
12350	1793	4	minutes	minute	NNS
12350	1793	5	.	.	.
12350	1794	1	GESCHUNDENE	geschundene	VB
12350	1794	2	GANS	gan	NNS
12350	1794	3	Take	take	VBP
12350	1794	4	a	a	DT
12350	1794	5	very	very	RB
12350	1794	6	fat	fat	JJ
12350	1794	7	goose	goose	NN
12350	1794	8	for	for	IN
12350	1794	9	this	this	DT
12350	1794	10	purpose	purpose	NN
12350	1794	11	.	.	.
12350	1795	1	After	after	IN
12350	1795	2	cleaning	clean	VBG
12350	1795	3	and	and	CC
12350	1795	4	singeing	singeing	NN
12350	1795	5	,	,	,
12350	1795	6	cut	cut	VBD
12350	1795	7	off	off	RP
12350	1795	8	neck	neck	NN
12350	1795	9	,	,	,
12350	1795	10	wings	wing	NNS
12350	1795	11	and	and	CC
12350	1795	12	feet	foot	NNS
12350	1795	13	.	.	.
12350	1796	1	Lay	lay	VB
12350	1796	2	the	the	DT
12350	1796	3	goose	goose	NN
12350	1796	4	on	on	IN
12350	1796	5	a	a	DT
12350	1796	6	table	table	NN
12350	1796	7	,	,	,
12350	1796	8	back	back	RB
12350	1796	9	up	up	RB
12350	1796	10	,	,	,
12350	1796	11	take	take	VB
12350	1796	12	a	a	DT
12350	1796	13	sharp	sharp	JJ
12350	1796	14	knife	knife	NN
12350	1796	15	,	,	,
12350	1796	16	make	make	VB
12350	1796	17	a	a	DT
12350	1796	18	cut	cut	NN
12350	1796	19	from	from	IN
12350	1796	20	the	the	DT
12350	1796	21	neck	neck	NN
12350	1796	22	down	down	RP
12350	1796	23	to	to	IN
12350	1796	24	the	the	DT
12350	1796	25	tai	tai	NN
12350	1796	26	.	.	.
12350	1797	1	Begin	begin	VB
12350	1797	2	again	again	RB
12350	1797	3	at	at	IN
12350	1797	4	the	the	DT
12350	1797	5	top	top	NN
12350	1797	6	near	near	IN
12350	1797	7	the	the	DT
12350	1797	8	neck	neck	NN
12350	1797	9	,	,	,
12350	1797	10	take	take	VB
12350	1797	11	off	off	RP
12350	1797	12	the	the	DT
12350	1797	13	skin	skin	NN
12350	1797	14	,	,	,
12350	1797	15	holding	hold	VBG
12350	1797	16	it	-PRON-	PRP
12350	1797	17	in	in	IN
12350	1797	18	your	-PRON-	PRP$
12350	1797	19	left	left	JJ
12350	1797	20	hand	hand	NN
12350	1797	21	,	,	,
12350	1797	22	your	-PRON-	PRP$
12350	1797	23	knife	knife	NN
12350	1797	24	in	in	IN
12350	1797	25	your	-PRON-	PRP$
12350	1797	26	right	right	JJ
12350	1797	27	hand	hand	NN
12350	1797	28	,	,	,
12350	1797	29	after	after	IN
12350	1797	30	all	all	PDT
12350	1797	31	the	the	DT
12350	1797	32	skin	skin	NN
12350	1797	33	is	be	VBZ
12350	1797	34	removed	remove	VBN
12350	1797	35	,	,	,
12350	1797	36	place	place	VB
12350	1797	37	it	-PRON-	PRP
12350	1797	38	in	in	IN
12350	1797	39	cold	cold	JJ
12350	1797	40	water	water	NN
12350	1797	41	;	;	:
12350	1797	42	separate	separate	VB
12350	1797	43	the	the	DT
12350	1797	44	breast	breast	NN
12350	1797	45	from	from	IN
12350	1797	46	back	back	RB
12350	1797	47	and	and	CC
12350	1797	48	cut	cut	VBD
12350	1797	49	off	off	RP
12350	1797	50	joints	joint	NNS
12350	1797	51	.	.	.
12350	1798	1	Have	have	VBP
12350	1798	2	ready	ready	JJ
12350	1798	3	in	in	IN
12350	1798	4	a	a	DT
12350	1798	5	plate	plate	NN
12350	1798	6	a	a	DT
12350	1798	7	mixture	mixture	NN
12350	1798	8	of	of	IN
12350	1798	9	salt	salt	NN
12350	1798	10	,	,	,
12350	1798	11	ginger	ginger	NN
12350	1798	12	and	and	CC
12350	1798	13	a	a	DT
12350	1798	14	little	little	JJ
12350	1798	15	garlic	garlic	NN
12350	1798	16	or	or	CC
12350	1798	17	onion	onion	NN
12350	1798	18	,	,	,
12350	1798	19	cut	cut	VBD
12350	1798	20	up	up	RP
12350	1798	21	fine	fine	RB
12350	1798	22	.	.	.
12350	1799	1	Rub	rub	VB
12350	1799	2	the	the	DT
12350	1799	3	joints	joint	NNS
12350	1799	4	and	and	CC
12350	1799	5	small	small	JJ
12350	1799	6	pieces	piece	NNS
12350	1799	7	with	with	IN
12350	1799	8	this	this	DT
12350	1799	9	,	,	,
12350	1799	10	and	and	CC
12350	1799	11	make	make	VB
12350	1799	12	a	a	DT
12350	1799	13	small	small	JJ
12350	1799	14	incision	incision	NN
12350	1799	15	in	in	IN
12350	1799	16	each	each	DT
12350	1799	17	leg	leg	NN
12350	1799	18	and	and	CC
12350	1799	19	four	four	CD
12350	1799	20	in	in	IN
12350	1799	21	the	the	DT
12350	1799	22	breast	breast	NN
12350	1799	23	.	.	.
12350	1800	1	Put	put	VB
12350	1800	2	in	in	RP
12350	1800	3	each	each	DT
12350	1800	4	incision	incision	NN
12350	1800	5	a	a	DT
12350	1800	6	small	small	JJ
12350	1800	7	piece	piece	NN
12350	1800	8	of	of	IN
12350	1800	9	garlic	garlic	NN
12350	1800	10	or	or	CC
12350	1800	11	onion	onion	NN
12350	1800	12	,	,	,
12350	1800	13	and	and	CC
12350	1800	14	rub	rub	VB
12350	1800	15	also	also	RB
12350	1800	16	with	with	IN
12350	1800	17	a	a	DT
12350	1800	18	prepared	prepared	JJ
12350	1800	19	mixture	mixture	NN
12350	1800	20	of	of	IN
12350	1800	21	salt	salt	NN
12350	1800	22	and	and	CC
12350	1800	23	ginger	ginger	NN
12350	1800	24	.	.	.
12350	1801	1	Put	put	VB
12350	1801	2	away	away	RB
12350	1801	3	in	in	IN
12350	1801	4	stone	stone	NN
12350	1801	5	jar	jar	NN
12350	1801	6	overnight	overnight	RB
12350	1801	7	or	or	CC
12350	1801	8	until	until	IN
12350	1801	9	you	-PRON-	PRP
12350	1801	10	wish	wish	VBP
12350	1801	11	to	to	TO
12350	1801	12	use	use	VB
12350	1801	13	.	.	.
12350	1802	1	GAENSEKLEIN	GAENSEKLEIN	NNP
12350	1802	2	Rub	Rub	NNP
12350	1802	3	wings	wing	NNS
12350	1802	4	,	,	,
12350	1802	5	neck	neck	NN
12350	1802	6	,	,	,
12350	1802	7	gizzard	gizzard	NN
12350	1802	8	,	,	,
12350	1802	9	heart	heart	NN
12350	1802	10	and	and	CC
12350	1802	11	back	back	NN
12350	1802	12	of	of	IN
12350	1802	13	goose	goose	NN
12350	1802	14	with	with	IN
12350	1802	15	salt	salt	NN
12350	1802	16	,	,	,
12350	1802	17	ginger	ginger	NN
12350	1802	18	,	,	,
12350	1802	19	pepper	pepper	NN
12350	1802	20	and	and	CC
12350	1802	21	garlic	garlic	NN
12350	1802	22	and	and	CC
12350	1802	23	set	set	VBD
12350	1802	24	on	on	IN
12350	1802	25	the	the	DT
12350	1802	26	fire	fire	NN
12350	1802	27	in	in	IN
12350	1802	28	a	a	DT
12350	1802	29	stew	stew	NN
12350	1802	30	-	-	HYPH
12350	1802	31	pan	pan	NN
12350	1802	32	with	with	IN
12350	1802	33	cold	cold	JJ
12350	1802	34	water	water	NN
12350	1802	35	.	.	.
12350	1803	1	Cover	cover	VB
12350	1803	2	tightly	tightly	RB
12350	1803	3	and	and	CC
12350	1803	4	stew	stew	NN
12350	1803	5	slowly	slowly	RB
12350	1803	6	but	but	CC
12350	1803	7	steadily	steadily	RB
12350	1803	8	for	for	IN
12350	1803	9	four	four	CD
12350	1803	10	hours	hour	NNS
12350	1803	11	.	.	.
12350	1804	1	When	when	WRB
12350	1804	2	done	do	VBN
12350	1804	3	skim	skim	NN
12350	1804	4	off	off	IN
12350	1804	5	all	all	PDT
12350	1804	6	the	the	DT
12350	1804	7	fat	fat	NN
12350	1804	8	.	.	.
12350	1805	1	Now	now	RB
12350	1805	2	put	put	VB
12350	1805	3	a	a	DT
12350	1805	4	spider	spider	NN
12350	1805	5	over	over	IN
12350	1805	6	the	the	DT
12350	1805	7	fire	fire	NN
12350	1805	8	,	,	,
12350	1805	9	put	put	VBN
12350	1805	10	into	into	IN
12350	1805	11	it	-PRON-	PRP
12350	1805	12	about	about	RB
12350	1805	13	two	two	CD
12350	1805	14	or	or	CC
12350	1805	15	three	three	CD
12350	1805	16	tablespoons	tablespoon	NNS
12350	1805	17	of	of	IN
12350	1805	18	the	the	DT
12350	1805	19	fat	fat	NN
12350	1805	20	that	that	WDT
12350	1805	21	you	-PRON-	PRP
12350	1805	22	have	have	VBP
12350	1805	23	just	just	RB
12350	1805	24	skimmed	skim	VBN
12350	1805	25	off	off	RP
12350	1805	26	and	and	CC
12350	1805	27	then	then	RB
12350	1805	28	add	add	VB
12350	1805	29	the	the	DT
12350	1805	30	fat	fat	NN
12350	1805	31	to	to	IN
12350	1805	32	the	the	DT
12350	1805	33	meat	meat	NN
12350	1805	34	again	again	RB
12350	1805	35	.	.	.
12350	1806	1	Cut	cut	VB
12350	1806	2	up	up	RP
12350	1806	3	fine	fine	RB
12350	1806	4	a	a	DT
12350	1806	5	very	very	RB
12350	1806	6	small	small	JJ
12350	1806	7	piece	piece	NN
12350	1806	8	of	of	IN
12350	1806	9	garlic	garlic	NN
12350	1806	10	and	and	CC
12350	1806	11	add	add	VB
12350	1806	12	a	a	DT
12350	1806	13	heaping	heaping	NN
12350	1806	14	teaspoon	teaspoon	NN
12350	1806	15	of	of	IN
12350	1806	16	flour	flour	NN
12350	1806	17	(	(	-LRB-
12350	1806	18	brown	brown	NNP
12350	1806	19	)	)	-RRB-
12350	1806	20	.	.	.
12350	1807	1	Add	add	VB
12350	1807	2	the	the	DT
12350	1807	3	hot	hot	JJ
12350	1807	4	gravy	gravy	NN
12350	1807	5	and	and	CC
12350	1807	6	pour	pour	VB
12350	1807	7	all	all	RB
12350	1807	8	over	over	IN
12350	1807	9	the	the	DT
12350	1807	10	goose	goose	NN
12350	1807	11	.	.	.
12350	1808	1	Cover	cover	VB
12350	1808	2	up	up	RP
12350	1808	3	tightly	tightly	RB
12350	1808	4	and	and	CC
12350	1808	5	set	set	VBN
12350	1808	6	on	on	RP
12350	1808	7	back	back	RB
12350	1808	8	of	of	IN
12350	1808	9	stove	stove	NN
12350	1808	10	till	till	IN
12350	1808	11	you	-PRON-	PRP
12350	1808	12	wish	wish	VBP
12350	1808	13	to	to	TO
12350	1808	14	serve	serve	VB
12350	1808	15	.	.	.
12350	1809	1	You	-PRON-	PRP
12350	1809	2	may	may	MD
12350	1809	3	cook	cook	VB
12350	1809	4	the	the	DT
12350	1809	5	whole	whole	JJ
12350	1809	6	goose	goose	NN
12350	1809	7	in	in	IN
12350	1809	8	this	this	DT
12350	1809	9	way	way	NN
12350	1809	10	after	after	IN
12350	1809	11	it	-PRON-	PRP
12350	1809	12	is	be	VBZ
12350	1809	13	cut	cut	VBN
12350	1809	14	up	up	RP
12350	1809	15	.	.	.
12350	1810	1	STUFFED	stuffed	VB
12350	1810	2	GOOSE	GOOSE	NNP
12350	1810	3	NECK	neck	NN
12350	1810	4	(	(	-LRB-
12350	1810	5	RUSSIAN	russian	JJ
12350	1810	6	STYLE	STYLE	NNP
12350	1810	7	)	)	-RRB-
12350	1810	8	Remove	remove	VB
12350	1810	9	skin	skin	NN
12350	1810	10	from	from	IN
12350	1810	11	neck	neck	NN
12350	1810	12	of	of	IN
12350	1810	13	goose	goose	NN
12350	1810	14	,	,	,
12350	1810	15	duck	duck	NN
12350	1810	16	or	or	CC
12350	1810	17	chicken	chicken	NN
12350	1810	18	in	in	IN
12350	1810	19	one	one	CD
12350	1810	20	piece	piece	NN
12350	1810	21	.	.	.
12350	1811	1	Wash	wash	VB
12350	1811	2	and	and	CC
12350	1811	3	clean	clean	JJ
12350	1811	4	well	well	RB
12350	1811	5	and	and	CC
12350	1811	6	stuff	stuff	NN
12350	1811	7	with	with	IN
12350	1811	8	same	same	JJ
12350	1811	9	mixture	mixture	NN
12350	1811	10	as	as	IN
12350	1811	11	for	for	IN
12350	1811	12	Kischtke	Kischtke	NNP
12350	1811	13	.	.	.
12350	1812	1	Sew	sew	NN
12350	1812	2	at	at	IN
12350	1812	3	both	both	DT
12350	1812	4	ends	end	NNS
12350	1812	5	and	and	CC
12350	1812	6	roast	roast	VB
12350	1812	7	in	in	IN
12350	1812	8	hot	hot	JJ
12350	1812	9	oven	oven	NN
12350	1812	10	until	until	IN
12350	1812	11	well	well	RB
12350	1812	12	browned	brown	VBN
12350	1812	13	.	.	.
12350	1813	1	STUFFED	stuffed	VB
12350	1813	2	GOOSE	GOOSE	NNP
12350	1813	3	NECK	NECK	NNS
12350	1813	4	Remove	remove	VB
12350	1813	5	the	the	DT
12350	1813	6	fat	fat	JJ
12350	1813	7	skin	skin	NN
12350	1813	8	from	from	IN
12350	1813	9	the	the	DT
12350	1813	10	neck	neck	NN
12350	1813	11	of	of	IN
12350	1813	12	a	a	DT
12350	1813	13	fat	fat	JJ
12350	1813	14	goose	goose	NN
12350	1813	15	,	,	,
12350	1813	16	being	be	VBG
12350	1813	17	careful	careful	JJ
12350	1813	18	not	not	RB
12350	1813	19	to	to	TO
12350	1813	20	put	put	VB
12350	1813	21	any	any	DT
12350	1813	22	holes	hole	NNS
12350	1813	23	in	in	IN
12350	1813	24	it	-PRON-	PRP
12350	1813	25	.	.	.
12350	1814	1	Clean	clean	JJ
12350	1814	2	carefully	carefully	RB
12350	1814	3	and	and	CC
12350	1814	4	sew	sew	VB
12350	1814	5	up	up	RP
12350	1814	6	the	the	DT
12350	1814	7	smaller	small	JJR
12350	1814	8	end	end	NN
12350	1814	9	and	and	CC
12350	1814	10	stuff	stuff	NN
12350	1814	11	through	through	IN
12350	1814	12	larger	large	JJR
12350	1814	13	end	end	NN
12350	1814	14	with	with	IN
12350	1814	15	the	the	DT
12350	1814	16	following	follow	VBG
12350	1814	17	:	:	:
12350	1814	18	Grind	grind	VB
12350	1814	19	fine	fine	JJ
12350	1814	20	some	some	DT
12350	1814	21	pieces	piece	NNS
12350	1814	22	of	of	IN
12350	1814	23	raw	raw	JJ
12350	1814	24	goose	goose	NN
12350	1814	25	meat	meat	NN
12350	1814	26	(	(	-LRB-
12350	1814	27	taken	take	VBN
12350	1814	28	from	from	IN
12350	1814	29	the	the	DT
12350	1814	30	breast	breast	NN
12350	1814	31	or	or	CC
12350	1814	32	legs	leg	NNS
12350	1814	33	)	)	-RRB-
12350	1814	34	,	,	,
12350	1814	35	grind	grind	VB
12350	1814	36	also	also	RB
12350	1814	37	some	some	DT
12350	1814	38	soft	soft	JJ
12350	1814	39	or	or	CC
12350	1814	40	"	"	``
12350	1814	41	linda	linda	NNP
12350	1814	42	fat	fat	NNP
12350	1814	43	"	"	``
12350	1814	44	a	a	DT
12350	1814	45	thin	thin	JJ
12350	1814	46	piece	piece	NN
12350	1814	47	of	of	IN
12350	1814	48	garlic	garlic	NN
12350	1814	49	,	,	,
12350	1814	50	a	a	DT
12350	1814	51	small	small	JJ
12350	1814	52	piece	piece	NN
12350	1814	53	of	of	IN
12350	1814	54	onion	onion	NN
12350	1814	55	,	,	,
12350	1814	56	when	when	WRB
12350	1814	57	fine	fine	RB
12350	1814	58	add	add	VBP
12350	1814	59	one	one	CD
12350	1814	60	egg	egg	NN
12350	1814	61	and	and	CC
12350	1814	62	a	a	DT
12350	1814	63	little	little	JJ
12350	1814	64	soaked	soak	VBN
12350	1814	65	bread	bread	NN
12350	1814	66	,	,	,
12350	1814	67	season	season	NN
12350	1814	68	with	with	IN
12350	1814	69	salt	salt	NN
12350	1814	70	,	,	,
12350	1814	71	pepper	pepper	NN
12350	1814	72	,	,	,
12350	1814	73	and	and	CC
12350	1814	74	ginger	ginger	NN
12350	1814	75	.	.	.
12350	1815	1	When	when	WRB
12350	1815	2	neck	neck	NN
12350	1815	3	is	be	VBZ
12350	1815	4	stuffed	stuff	VBN
12350	1815	5	,	,	,
12350	1815	6	sew	sew	VB
12350	1815	7	up	up	RP
12350	1815	8	larger	large	JJR
12350	1815	9	end	end	NN
12350	1815	10	,	,	,
12350	1815	11	lay	lie	VBD
12350	1815	12	it	-PRON-	PRP
12350	1815	13	in	in	IN
12350	1815	14	a	a	DT
12350	1815	15	pudding	pudding	JJ
12350	1815	16	-	-	HYPH
12350	1815	17	pan	pan	NN
12350	1815	18	,	,	,
12350	1815	19	pour	pour	VB
12350	1815	20	a	a	DT
12350	1815	21	little	little	JJ
12350	1815	22	cold	cold	JJ
12350	1815	23	water	water	NN
12350	1815	24	over	over	IN
12350	1815	25	it	-PRON-	PRP
12350	1815	26	,	,	,
12350	1815	27	set	set	VBN
12350	1815	28	in	in	IN
12350	1815	29	stove	stove	NN
12350	1815	30	and	and	CC
12350	1815	31	baste	baste	NNP
12350	1815	32	from	from	IN
12350	1815	33	time	time	NN
12350	1815	34	to	to	IN
12350	1815	35	time	time	NN
12350	1815	36	.	.	.
12350	1816	1	Let	let	VB
12350	1816	2	brown	brown	NN
12350	1816	3	until	until	IN
12350	1816	4	crisp	crisp	NNS
12350	1816	5	.	.	.
12350	1817	1	Eat	eat	VB
12350	1817	2	hot	hot	JJ
12350	1817	3	.	.	.
12350	1818	1	GOOSE	goose	JJ
12350	1818	2	CRACKLINGS	CRACKLINGS	NNP
12350	1818	3	(	(	-LRB-
12350	1818	4	GRIEBEN	GRIEBEN	NNP
12350	1818	5	)	)	-RRB-
12350	1818	6	Cut	Cut	VBZ
12350	1818	7	the	the	DT
12350	1818	8	thick	thick	JJ
12350	1818	9	fat	fat	NN
12350	1818	10	of	of	IN
12350	1818	11	a	a	DT
12350	1818	12	fat	fat	JJ
12350	1818	13	goose	goose	NN
12350	1818	14	in	in	IN
12350	1818	15	pieces	piece	NNS
12350	1818	16	as	as	RB
12350	1818	17	big	big	JJ
12350	1818	18	as	as	IN
12350	1818	19	the	the	DT
12350	1818	20	palm	palm	NN
12350	1818	21	of	of	IN
12350	1818	22	your	-PRON-	PRP$
12350	1818	23	hand	hand	NN
12350	1818	24	,	,	,
12350	1818	25	roll	roll	VB
12350	1818	26	together	together	RB
12350	1818	27	and	and	CC
12350	1818	28	run	run	VB
12350	1818	29	a	a	DT
12350	1818	30	toothpick	toothpick	NN
12350	1818	31	through	through	IN
12350	1818	32	each	each	DT
12350	1818	33	one	one	NN
12350	1818	34	to	to	TO
12350	1818	35	fasten	fasten	VB
12350	1818	36	.	.	.
12350	1819	1	Put	put	VB
12350	1819	2	a	a	DT
12350	1819	3	large	large	JJ
12350	1819	4	preserve	preserve	NN
12350	1819	5	kettle	kettle	NN
12350	1819	6	on	on	IN
12350	1819	7	top	top	NN
12350	1819	8	of	of	IN
12350	1819	9	hot	hot	JJ
12350	1819	10	stove	stove	NN
12350	1819	11	,	,	,
12350	1819	12	lay	lie	VBD
12350	1819	13	in	in	IN
12350	1819	14	the	the	DT
12350	1819	15	cracklings	crackling	NNS
12350	1819	16	,	,	,
12350	1819	17	sprinkle	sprinkle	VB
12350	1819	18	a	a	DT
12350	1819	19	tiny	tiny	JJ
12350	1819	20	bit	bit	NN
12350	1819	21	of	of	IN
12350	1819	22	salt	salt	NN
12350	1819	23	over	over	IN
12350	1819	24	them	-PRON-	PRP
12350	1819	25	and	and	CC
12350	1819	26	pour	pour	VBP
12350	1819	27	in	in	IN
12350	1819	28	a	a	DT
12350	1819	29	cup	cup	NN
12350	1819	30	or	or	CC
12350	1819	31	two	two	CD
12350	1819	32	of	of	IN
12350	1819	33	cold	cold	JJ
12350	1819	34	water	water	NN
12350	1819	35	;	;	:
12350	1819	36	cover	cover	VB
12350	1819	37	closely	closely	RB
12350	1819	38	and	and	CC
12350	1819	39	let	let	VB
12350	1819	40	cook	cook	NN
12350	1819	41	not	not	RB
12350	1819	42	too	too	RB
12350	1819	43	fast	fast	RB
12350	1819	44	,	,	,
12350	1819	45	until	until	IN
12350	1819	46	water	water	NN
12350	1819	47	is	be	VBZ
12350	1819	48	cooked	cook	VBN
12350	1819	49	out	out	RP
12350	1819	50	.	.	.
12350	1820	1	Then	then	RB
12350	1820	2	add	add	VB
12350	1820	3	the	the	DT
12350	1820	4	soft	soft	JJ
12350	1820	5	or	or	CC
12350	1820	6	"	"	``
12350	1820	7	linda	linda	NNP
12350	1820	8	"	"	''
12350	1820	9	fat	fat	NN
12350	1820	10	,	,	,
12350	1820	11	keep	keep	VB
12350	1820	12	top	top	NN
12350	1820	13	off	off	RP
12350	1820	14	and	and	CC
12350	1820	15	let	let	VB
12350	1820	16	all	all	DT
12350	1820	17	brown	brown	VB
12350	1820	18	nicely	nicely	RB
12350	1820	19	.	.	.
12350	1821	1	About	about	RB
12350	1821	2	one	one	CD
12350	1821	3	to	to	TO
12350	1821	4	two	two	CD
12350	1821	5	hours	hour	NNS
12350	1821	6	is	be	VBZ
12350	1821	7	required	require	VBN
12350	1821	8	to	to	TO
12350	1821	9	cook	cook	VB
12350	1821	10	them	-PRON-	PRP
12350	1821	11	.	.	.
12350	1822	1	If	if	IN
12350	1822	2	you	-PRON-	PRP
12350	1822	3	do	do	VBP
12350	1822	4	not	not	RB
12350	1822	5	wish	wish	VB
12350	1822	6	the	the	DT
12350	1822	7	scraps	scrap	NNS
12350	1822	8	of	of	IN
12350	1822	9	"	"	``
12350	1822	10	Greben	Greben	NNP
12350	1822	11	"	"	''
12350	1822	12	brittle	brittle	JJ
12350	1822	13	,	,	,
12350	1822	14	take	take	VB
12350	1822	15	them	-PRON-	PRP
12350	1822	16	out	out	IN
12350	1822	17	of	of	IN
12350	1822	18	the	the	DT
12350	1822	19	fat	fat	NN
12350	1822	20	before	before	IN
12350	1822	21	they	-PRON-	PRP
12350	1822	22	are	be	VBP
12350	1822	23	browned	brown	VBN
12350	1822	24	.	.	.
12350	1823	1	Place	place	NN
12350	1823	2	strainer	strainer	NN
12350	1823	3	over	over	IN
12350	1823	4	your	-PRON-	PRP$
12350	1823	5	fat	fat	NN
12350	1823	6	crock	crock	NN
12350	1823	7	,	,	,
12350	1823	8	to	to	TO
12350	1823	9	catch	catch	VB
12350	1823	10	the	the	DT
12350	1823	11	clear	clear	JJ
12350	1823	12	fat	fat	NN
12350	1823	13	and	and	CC
12350	1823	14	let	let	VB
12350	1823	15	greben	greben	NN
12350	1823	16	drain	drain	VB
12350	1823	17	.	.	.
12350	1824	1	If	if	IN
12350	1824	2	greben	greben	NNP
12350	1824	3	are	be	VBP
12350	1824	4	too	too	RB
12350	1824	5	greasy	greasy	JJ
12350	1824	6	place	place	NN
12350	1824	7	in	in	IN
12350	1824	8	baking	baking	NN
12350	1824	9	-	-	HYPH
12350	1824	10	pan	pan	NNP
12350	1824	11	in	in	IN
12350	1824	12	oven	oven	NNP
12350	1824	13	a	a	DT
12350	1824	14	few	few	JJ
12350	1824	15	minutes	minute	NNS
12350	1824	16	to	to	TO
12350	1824	17	try	try	VB
12350	1824	18	out	out	RP
12350	1824	19	a	a	DT
12350	1824	20	little	little	JJ
12350	1824	21	more	more	JJR
12350	1824	22	.	.	.
12350	1825	1	Serve	serve	VB
12350	1825	2	at	at	IN
12350	1825	3	lunch	lunch	NN
12350	1825	4	with	with	IN
12350	1825	5	rye	rye	NN
12350	1825	6	bread	bread	NN
12350	1825	7	.	.	.
12350	1826	1	ROAST	ROAST	NNP
12350	1826	2	GOOSE	GOOSE	NNP
12350	1826	3	BREASTS	breasts	VBP
12350	1826	4	The	the	DT
12350	1826	5	best	good	JJS
12350	1826	6	way	way	NN
12350	1826	7	to	to	TO
12350	1826	8	roast	roast	VB
12350	1826	9	a	a	DT
12350	1826	10	goose	goose	JJ
12350	1826	11	breast	breast	NN
12350	1826	12	is	be	VBZ
12350	1826	13	to	to	TO
12350	1826	14	remove	remove	VB
12350	1826	15	the	the	DT
12350	1826	16	skin	skin	NN
12350	1826	17	from	from	IN
12350	1826	18	the	the	DT
12350	1826	19	neck	neck	NN
12350	1826	20	and	and	CC
12350	1826	21	sew	sew	VB
12350	1826	22	it	-PRON-	PRP
12350	1826	23	over	over	IN
12350	1826	24	the	the	DT
12350	1826	25	breast	breast	NN
12350	1826	26	and	and	CC
12350	1826	27	fasten	fasten	VB
12350	1826	28	it	-PRON-	PRP
12350	1826	29	with	with	IN
12350	1826	30	a	a	DT
12350	1826	31	few	few	JJ
12350	1826	32	stitches	stitch	NNS
12350	1826	33	under	under	IN
12350	1826	34	the	the	DT
12350	1826	35	breast	breast	NN
12350	1826	36	,	,	,
12350	1826	37	making	make	VBG
12350	1826	38	an	an	DT
12350	1826	39	incision	incision	NN
12350	1826	40	with	with	IN
12350	1826	41	a	a	DT
12350	1826	42	pointed	pointed	JJ
12350	1826	43	knife	knife	NN
12350	1826	44	in	in	IN
12350	1826	45	the	the	DT
12350	1826	46	breast	breast	NN
12350	1826	47	and	and	CC
12350	1826	48	joints	joint	NNS
12350	1826	49	of	of	IN
12350	1826	50	the	the	DT
12350	1826	51	goose	goose	NN
12350	1826	52	,	,	,
12350	1826	53	so	so	IN
12350	1826	54	as	as	IN
12350	1826	55	to	to	TO
12350	1826	56	be	be	VB
12350	1826	57	able	able	JJ
12350	1826	58	to	to	TO
12350	1826	59	insert	insert	VB
12350	1826	60	a	a	DT
12350	1826	61	little	little	JJ
12350	1826	62	garlic	garlic	NN
12350	1826	63	(	(	-LRB-
12350	1826	64	or	or	CC
12350	1826	65	onion	onion	NN
12350	1826	66	)	)	-RRB-
12350	1826	67	in	in	IN
12350	1826	68	each	each	DT
12350	1826	69	incision	incision	NN
12350	1826	70	,	,	,
12350	1826	71	also	also	RB
12350	1826	72	a	a	DT
12350	1826	73	little	little	JJ
12350	1826	74	salt	salt	NN
12350	1826	75	and	and	CC
12350	1826	76	ginger	ginger	NN
12350	1826	77	.	.	.
12350	1827	1	Keep	keep	VB
12350	1827	2	closely	closely	RB
12350	1827	3	covered	cover	VBN
12350	1827	4	all	all	PDT
12350	1827	5	the	the	DT
12350	1827	6	time	time	NN
12350	1827	7	,	,	,
12350	1827	8	so	so	IN
12350	1827	9	as	as	IN
12350	1827	10	not	not	RB
12350	1827	11	to	to	TO
12350	1827	12	get	get	VB
12350	1827	13	too	too	RB
12350	1827	14	brown	brown	JJ
12350	1827	15	.	.	.
12350	1828	1	They	-PRON-	PRP
12350	1828	2	cut	cut	VBD
12350	1828	3	up	up	RP
12350	1828	4	nicely	nicely	RB
12350	1828	5	cold	cold	JJ
12350	1828	6	for	for	IN
12350	1828	7	sandwiches	sandwich	NNS
12350	1828	8	.	.	.
12350	1829	1	GOOSE	GOOSE	NNP
12350	1829	2	MEAT	meat	NN
12350	1829	3	,	,	,
12350	1829	4	PRESERVED	preserve	VBN
12350	1829	5	IN	in	IN
12350	1829	6	FAT	fat	NN
12350	1829	7	If	if	IN
12350	1829	8	too	too	RB
12350	1829	9	fat	fat	JJ
12350	1829	10	to	to	TO
12350	1829	11	roast	roast	VB
12350	1829	12	,	,	,
12350	1829	13	render	render	VB
12350	1829	14	the	the	DT
12350	1829	15	fat	fat	NN
12350	1829	16	of	of	IN
12350	1829	17	goose	goose	NN
12350	1829	18	,	,	,
12350	1829	19	remove	remove	VB
12350	1829	20	and	and	CC
12350	1829	21	cut	cut	VB
12350	1829	22	the	the	DT
12350	1829	23	skin	skin	NN
12350	1829	24	into	into	IN
12350	1829	25	small	small	JJ
12350	1829	26	pieces	piece	NNS
12350	1829	27	.	.	.
12350	1830	1	The	the	DT
12350	1830	2	scraps	scrap	NNS
12350	1830	3	,	,	,
12350	1830	4	when	when	WRB
12350	1830	5	brown	brown	NNP
12350	1830	6	,	,	,
12350	1830	7	shriveled	shrivel	VBD
12350	1830	8	and	and	CC
12350	1830	9	crisp	crisp	RB
12350	1830	10	,	,	,
12350	1830	11	are	be	VBP
12350	1830	12	then	then	RB
12350	1830	13	"	"	``
12350	1830	14	Greben	Greben	NNP
12350	1830	15	,	,	,
12350	1830	16	"	"	''
12350	1830	17	and	and	CC
12350	1830	18	are	be	VBP
12350	1830	19	served	serve	VBN
12350	1830	20	hot	hot	JJ
12350	1830	21	or	or	CC
12350	1830	22	cold	cold	JJ
12350	1830	23	.	.	.
12350	1831	1	When	when	WRB
12350	1831	2	fat	fat	NN
12350	1831	3	is	be	VBZ
12350	1831	4	nearly	nearly	RB
12350	1831	5	done	do	VBN
12350	1831	6	or	or	CC
12350	1831	7	clear	clear	JJ
12350	1831	8	,	,	,
12350	1831	9	add	add	VB
12350	1831	10	the	the	DT
12350	1831	11	breast	breast	NN
12350	1831	12	and	and	CC
12350	1831	13	legs	leg	NNS
12350	1831	14	of	of	IN
12350	1831	15	goose	goose	NN
12350	1831	16	,	,	,
12350	1831	17	previously	previously	RB
12350	1831	18	salted	salt	VBN
12350	1831	19	,	,	,
12350	1831	20	and	and	CC
12350	1831	21	boil	boil	VB
12350	1831	22	in	in	IN
12350	1831	23	the	the	DT
12350	1831	24	fat	fat	NN
12350	1831	25	until	until	IN
12350	1831	26	tender	tender	NN
12350	1831	27	and	and	CC
12350	1831	28	browned	brown	VBN
12350	1831	29	.	.	.
12350	1832	1	Place	place	NN
12350	1832	2	meat	meat	NN
12350	1832	3	in	in	IN
12350	1832	4	crock	crock	NN
12350	1832	5	and	and	CC
12350	1832	6	pour	pour	VB
12350	1832	7	the	the	DT
12350	1832	8	clear	clear	JJ
12350	1832	9	,	,	,
12350	1832	10	hot	hot	JJ
12350	1832	11	fat	fat	NN
12350	1832	12	over	over	IN
12350	1832	13	it	-PRON-	PRP
12350	1832	14	to	to	TO
12350	1832	15	cover	cover	VB
12350	1832	16	.	.	.
12350	1833	1	Cool	cool	UH
12350	1833	2	.	.	.
12350	1834	1	Cover	cover	VB
12350	1834	2	crock	crock	NN
12350	1834	3	with	with	IN
12350	1834	4	plate	plate	NN
12350	1834	5	and	and	CC
12350	1834	6	stone	stone	NN
12350	1834	7	and	and	CC
12350	1834	8	keep	keep	VB
12350	1834	9	in	in	RP
12350	1834	10	a	a	DT
12350	1834	11	cool	cool	JJ
12350	1834	12	,	,	,
12350	1834	13	dry	dry	JJ
12350	1834	14	place	place	NN
12350	1834	15	.	.	.
12350	1835	1	Will	Will	MD
12350	1835	2	keep	keep	VB
12350	1835	3	for	for	IN
12350	1835	4	months	month	NNS
12350	1835	5	.	.	.
12350	1836	1	When	when	WRB
12350	1836	2	ready	ready	JJ
12350	1836	3	to	to	TO
12350	1836	4	serve	serve	VB
12350	1836	5	,	,	,
12350	1836	6	take	take	VB
12350	1836	7	out	out	RP
12350	1836	8	meat	meat	NN
12350	1836	9	,	,	,
12350	1836	10	heat	heat	NN
12350	1836	11	,	,	,
12350	1836	12	and	and	CC
12350	1836	13	drain	drain	VB
12350	1836	14	off	off	RP
12350	1836	15	fat	fat	NN
12350	1836	16	.	.	.
12350	1837	1	SMOKED	SMOKED	NNP
12350	1837	2	GOOSE	GOOSE	NNP
12350	1837	3	BREAST	breast	NN
12350	1837	4	Dried	dry	VBN
12350	1837	5	or	or	CC
12350	1837	6	smoked	smoke	VBD
12350	1837	7	goose	goose	NN
12350	1837	8	breast	breast	NN
12350	1837	9	must	must	MD
12350	1837	10	be	be	VB
12350	1837	11	prepared	prepare	VBN
12350	1837	12	in	in	IN
12350	1837	13	the	the	DT
12350	1837	14	following	following	JJ
12350	1837	15	manner	manner	NN
12350	1837	16	:	:	:
12350	1837	17	Take	take	VB
12350	1837	18	the	the	DT
12350	1837	19	breast	breast	NN
12350	1837	20	of	of	IN
12350	1837	21	a	a	DT
12350	1837	22	fat	fat	JJ
12350	1837	23	goose	goose	NN
12350	1837	24	;	;	:
12350	1837	25	leave	leave	VB
12350	1837	26	the	the	DT
12350	1837	27	skin	skin	NN
12350	1837	28	on	on	RP
12350	1837	29	;	;	:
12350	1837	30	rub	rub	VB
12350	1837	31	well	well	RB
12350	1837	32	with	with	IN
12350	1837	33	salt	salt	NN
12350	1837	34	,	,	,
12350	1837	35	pepper	pepper	NN
12350	1837	36	and	and	CC
12350	1837	37	saltpetre	saltpetre	NN
12350	1837	38	;	;	,
12350	1837	39	pack	pack	NN
12350	1837	40	in	in	IN
12350	1837	41	a	a	DT
12350	1837	42	stone	stone	NN
12350	1837	43	jar	jar	NN
12350	1837	44	and	and	CC
12350	1837	45	let	let	VB
12350	1837	46	it	-PRON-	PRP
12350	1837	47	remain	remain	VB
12350	1837	48	pickled	pickle	VBN
12350	1837	49	thus	thus	RB
12350	1837	50	four	four	CD
12350	1837	51	or	or	CC
12350	1837	52	five	five	CD
12350	1837	53	days	day	NNS
12350	1837	54	.	.	.
12350	1838	1	Dry	Dry	NNP
12350	1838	2	well	well	RB
12350	1838	3	,	,	,
12350	1838	4	cover	cover	VB
12350	1838	5	with	with	IN
12350	1838	6	gauze	gauze	NN
12350	1838	7	and	and	CC
12350	1838	8	send	send	VB
12350	1838	9	away	away	RB
12350	1838	10	to	to	TO
12350	1838	11	be	be	VB
12350	1838	12	smoked	smoke	VBN
12350	1838	13	.	.	.
12350	1839	1	SMOKED	SMOKED	NNP
12350	1839	2	GOOSE	GOOSE	NNP
12350	1839	3	Remove	remove	VB
12350	1839	4	skin	skin	NN
12350	1839	5	.	.	.
12350	1840	1	Place	place	NN
12350	1840	2	legs	leg	NNS
12350	1840	3	,	,	,
12350	1840	4	neck	neck	NN
12350	1840	5	and	and	CC
12350	1840	6	skin	skin	NN
12350	1840	7	of	of	IN
12350	1840	8	neck	neck	NN
12350	1840	9	of	of	IN
12350	1840	10	geschundene	geschundene	NN
12350	1840	11	goose	goose	NN
12350	1840	12	(	(	-LRB-
12350	1840	13	fat	fat	JJ
12350	1840	14	goose	goose	NN
12350	1840	15	)	)	-RRB-
12350	1840	16	to	to	IN
12350	1840	17	one	one	CD
12350	1840	18	side	side	NN
12350	1840	19	.	.	.
12350	1841	1	Scrape	scrape	VB
12350	1841	2	the	the	DT
12350	1841	3	meat	meat	NN
12350	1841	4	carefully	carefully	RB
12350	1841	5	from	from	IN
12350	1841	6	the	the	DT
12350	1841	7	bones	bone	NNS
12350	1841	8	,	,	,
12350	1841	9	neck	neck	NN
12350	1841	10	,	,	,
12350	1841	11	back	back	RB
12350	1841	12	,	,	,
12350	1841	13	etc	etc	FW
12350	1841	14	.	.	.
12350	1841	15	,	,	,
12350	1841	16	of	of	IN
12350	1841	17	the	the	DT
12350	1841	18	goose	goose	NN
12350	1841	19	,	,	,
12350	1841	20	remove	remove	VB
12350	1841	21	all	all	DT
12350	1841	22	tendons	tendon	NNS
12350	1841	23	and	and	CC
12350	1841	24	tissues	tissue	NNS
12350	1841	25	and	and	CC
12350	1841	26	chop	chop	VB
12350	1841	27	very	very	RB
12350	1841	28	fine	fine	RB
12350	1841	29	.	.	.
12350	1842	1	Fill	fill	VB
12350	1842	2	this	this	DT
12350	1842	3	in	in	IN
12350	1842	4	the	the	DT
12350	1842	5	skin	skin	NN
12350	1842	6	of	of	IN
12350	1842	7	the	the	DT
12350	1842	8	neck	neck	NN
12350	1842	9	and	and	CC
12350	1842	10	sew	sew	VB
12350	1842	11	up	up	RP
12350	1842	12	with	with	IN
12350	1842	13	coarse	coarse	JJ
12350	1842	14	thread	thread	NN
12350	1842	15	on	on	IN
12350	1842	16	both	both	DT
12350	1842	17	ends	end	NNS
12350	1842	18	.	.	.
12350	1843	1	Rub	rub	VB
12350	1843	2	the	the	DT
12350	1843	3	filled	filled	JJ
12350	1843	4	neck	neck	NN
12350	1843	5	,	,	,
12350	1843	6	the	the	DT
12350	1843	7	legs	leg	NNS
12350	1843	8	and	and	CC
12350	1843	9	the	the	DT
12350	1843	10	breast	breast	NN
12350	1843	11	with	with	IN
12350	1843	12	plenty	plenty	NN
12350	1843	13	of	of	IN
12350	1843	14	garlic	garlic	NN
12350	1843	15	(	(	-LRB-
12350	1843	16	sprinkle	sprinkle	VB
12350	1843	17	with	with	IN
12350	1843	18	three	three	CD
12350	1843	19	-	-	HYPH
12350	1843	20	eighths	eighth	NNS
12350	1843	21	pound	pound	NN
12350	1843	22	of	of	IN
12350	1843	23	salt	salt	NN
12350	1843	24	and	and	CC
12350	1843	25	one	one	CD
12350	1843	26	tablespoon	tablespoon	NN
12350	1843	27	of	of	IN
12350	1843	28	sugar	sugar	NN
12350	1843	29	and	and	CC
12350	1843	30	one	one	CD
12350	1843	31	teaspoon	teaspoon	NN
12350	1843	32	of	of	IN
12350	1843	33	saltpetre	saltpetre	NNP
12350	1843	34	)	)	-RRB-
12350	1843	35	,	,	,
12350	1843	36	and	and	CC
12350	1843	37	enough	enough	JJ
12350	1843	38	water	water	NN
12350	1843	39	to	to	TO
12350	1843	40	form	form	VB
12350	1843	41	a	a	DT
12350	1843	42	brine	brine	NN
12350	1843	43	.	.	.
12350	1844	1	Place	place	VB
12350	1844	2	the	the	DT
12350	1844	3	neck	neck	NN
12350	1844	4	,	,	,
12350	1844	5	legs	leg	NNS
12350	1844	6	and	and	CC
12350	1844	7	breast	breast	NN
12350	1844	8	in	in	IN
12350	1844	9	a	a	DT
12350	1844	10	stone	stone	NN
12350	1844	11	jar	jar	NN
12350	1844	12	,	,	,
12350	1844	13	cover	cover	VB
12350	1844	14	with	with	IN
12350	1844	15	a	a	DT
12350	1844	16	cloth	cloth	NN
12350	1844	17	and	and	CC
12350	1844	18	put	put	VB
12350	1844	19	weights	weight	NNS
12350	1844	20	on	on	IN
12350	1844	21	top	top	NN
12350	1844	22	.	.	.
12350	1845	1	Put	put	VB
12350	1845	2	aside	aside	RB
12350	1845	3	for	for	IN
12350	1845	4	seven	seven	CD
12350	1845	5	days	day	NNS
12350	1845	6	,	,	,
12350	1845	7	turn	turn	VBP
12350	1845	8	once	once	RB
12350	1845	9	in	in	IN
12350	1845	10	a	a	DT
12350	1845	11	while	while	NN
12350	1845	12	.	.	.
12350	1846	1	Take	take	VB
12350	1846	2	out	out	IN
12350	1846	3	of	of	IN
12350	1846	4	the	the	DT
12350	1846	5	brine	brine	NN
12350	1846	6	,	,	,
12350	1846	7	cover	cover	VBP
12350	1846	8	with	with	IN
12350	1846	9	gauze	gauze	NN
12350	1846	10	and	and	CC
12350	1846	11	send	send	VB
12350	1846	12	to	to	IN
12350	1846	13	the	the	DT
12350	1846	14	butcher	butcher	NN
12350	1846	15	to	to	TO
12350	1846	16	smoke	smoke	VB
12350	1846	17	.	.	.
12350	1847	1	When	when	WRB
12350	1847	2	done	do	VBN
12350	1847	3	,	,	,
12350	1847	4	serve	serve	VB
12350	1847	5	cold	cold	JJ
12350	1847	6	,	,	,
12350	1847	7	sliced	slice	VBN
12350	1847	8	thin	thin	JJ
12350	1847	9	.	.	.
12350	1848	1	STEWED	STEWED	NNP
12350	1848	2	GOOSE	GOOSE	NNP
12350	1848	3	,	,	,
12350	1848	4	PIQUANTE	PIQUANTE	NNP
12350	1848	5	Cut	Cut	NNP
12350	1848	6	up	up	RP
12350	1848	7	,	,	,
12350	1848	8	after	after	IN
12350	1848	9	being	be	VBG
12350	1848	10	skinned	skin	VBN
12350	1848	11	,	,	,
12350	1848	12	and	and	CC
12350	1848	13	stew	stew	NN
12350	1848	14	,	,	,
12350	1848	15	seasoning	season	VBG
12350	1848	16	with	with	IN
12350	1848	17	salt	salt	NN
12350	1848	18	,	,	,
12350	1848	19	pepper	pepper	NN
12350	1848	20	,	,	,
12350	1848	21	a	a	DT
12350	1848	22	few	few	JJ
12350	1848	23	cloves	clove	NNS
12350	1848	24	and	and	CC
12350	1848	25	a	a	DT
12350	1848	26	very	very	RB
12350	1848	27	little	little	JJ
12350	1848	28	lemon	lemon	NN
12350	1848	29	peel	peel	NN
12350	1848	30	.	.	.
12350	1849	1	When	when	WRB
12350	1849	2	done	do	VBN
12350	1849	3	heat	heat	NN
12350	1849	4	a	a	DT
12350	1849	5	little	little	JJ
12350	1849	6	goose	goose	JJ
12350	1849	7	fat	fat	NN
12350	1849	8	in	in	IN
12350	1849	9	a	a	DT
12350	1849	10	frying	frying	JJ
12350	1849	11	-	-	HYPH
12350	1849	12	pan	pan	NN
12350	1849	13	,	,	,
12350	1849	14	brown	brown	VB
12350	1849	15	half	half	PDT
12350	1849	16	a	a	DT
12350	1849	17	tablespoon	tablespoon	NN
12350	1849	18	of	of	IN
12350	1849	19	flour	flour	NN
12350	1849	20	,	,	,
12350	1849	21	add	add	VB
12350	1849	22	a	a	DT
12350	1849	23	little	little	JJ
12350	1849	24	vinegar	vinegar	NN
12350	1849	25	and	and	CC
12350	1849	26	the	the	DT
12350	1849	27	juice	juice	NN
12350	1849	28	of	of	IN
12350	1849	29	half	half	PDT
12350	1849	30	a	a	DT
12350	1849	31	lemon	lemon	NN
12350	1849	32	.	.	.
12350	1850	1	MINCED	MINCED	NNP
12350	1850	2	GOOSE	GOOSE	NNP
12350	1850	3	(	(	-LRB-
12350	1850	4	HUNGARIAN	HUNGARIAN	NNP
12350	1850	5	STYLE	STYLE	NNP
12350	1850	6	)	)	-RRB-
12350	1850	7	Take	take	VB
12350	1850	8	the	the	DT
12350	1850	9	entire	entire	JJ
12350	1850	10	breast	breast	NN
12350	1850	11	of	of	IN
12350	1850	12	a	a	DT
12350	1850	13	goose	goose	NN
12350	1850	14	,	,	,
12350	1850	15	chop	chop	VB
12350	1850	16	up	up	RP
12350	1850	17	fine	fine	RB
12350	1850	18	in	in	IN
12350	1850	19	a	a	DT
12350	1850	20	chopping	chop	VBG
12350	1850	21	bowl	bowl	NN
12350	1850	22	;	;	:
12350	1850	23	grate	grate	VB
12350	1850	24	in	in	IN
12350	1850	25	part	part	NN
12350	1850	26	of	of	IN
12350	1850	27	an	an	DT
12350	1850	28	onion	onion	NN
12350	1850	29	,	,	,
12350	1850	30	and	and	CC
12350	1850	31	season	season	NN
12350	1850	32	with	with	IN
12350	1850	33	salt	salt	NN
12350	1850	34	,	,	,
12350	1850	35	pepper	pepper	NN
12350	1850	36	and	and	CC
12350	1850	37	a	a	DT
12350	1850	38	tiny	tiny	JJ
12350	1850	39	piece	piece	NN
12350	1850	40	of	of	IN
12350	1850	41	garlic	garlic	NN
12350	1850	42	.	.	.
12350	1851	1	Add	add	VB
12350	1851	2	some	some	DT
12350	1851	3	grated	grate	VBN
12350	1851	4	stale	stale	JJ
12350	1851	5	bread	bread	NN
12350	1851	6	and	and	CC
12350	1851	7	work	work	NN
12350	1851	8	in	in	IN
12350	1851	9	a	a	DT
12350	1851	10	few	few	JJ
12350	1851	11	eggs	egg	NNS
12350	1851	12	.	.	.
12350	1852	1	Press	press	VB
12350	1852	2	this	this	DT
12350	1852	3	chopped	chop	VBD
12350	1852	4	meat	meat	NN
12350	1852	5	back	back	RB
12350	1852	6	on	on	IN
12350	1852	7	to	to	IN
12350	1852	8	the	the	DT
12350	1852	9	breast	breast	NN
12350	1852	10	bone	bone	NN
12350	1852	11	and	and	CC
12350	1852	12	roast	roast	NN
12350	1852	13	,	,	,
12350	1852	14	basting	baste	VBG
12350	1852	15	very	very	RB
12350	1852	16	often	often	RB
12350	1852	17	with	with	IN
12350	1852	18	goose	goose	JJ
12350	1852	19	fat	fat	NN
12350	1852	20	.	.	.
12350	1853	1	DUCK	DUCK	NNP
12350	1853	2	Singe	Singe	NNP
12350	1853	3	off	off	RP
12350	1853	4	all	all	PDT
12350	1853	5	the	the	DT
12350	1853	6	small	small	JJ
12350	1853	7	feathers	feather	NNS
12350	1853	8	;	;	:
12350	1853	9	cut	cut	VBD
12350	1853	10	off	off	RP
12350	1853	11	neck	neck	NN
12350	1853	12	and	and	CC
12350	1853	13	wings	wing	NNS
12350	1853	14	,	,	,
12350	1853	15	which	which	WDT
12350	1853	16	may	may	MD
12350	1853	17	be	be	VB
12350	1853	18	used	use	VBN
12350	1853	19	for	for	IN
12350	1853	20	soup	soup	NN
12350	1853	21	;	;	:
12350	1853	22	wash	wash	VB
12350	1853	23	thoroughly	thoroughly	RB
12350	1853	24	and	and	CC
12350	1853	25	rub	rub	VB
12350	1853	26	well	well	RB
12350	1853	27	with	with	IN
12350	1853	28	salt	salt	NN
12350	1853	29	,	,	,
12350	1853	30	ginger	ginger	NN
12350	1853	31	and	and	CC
12350	1853	32	a	a	DT
12350	1853	33	little	little	JJ
12350	1853	34	pepper	pepper	NN
12350	1853	35	,	,	,
12350	1853	36	inside	inside	RB
12350	1853	37	and	and	CC
12350	1853	38	out	out	RB
12350	1853	39	.	.	.
12350	1854	1	Now	now	RB
12350	1854	2	prepare	prepare	VB
12350	1854	3	this	this	DT
12350	1854	4	dressing	dressing	NN
12350	1854	5	:	:	:
12350	1854	6	Take	take	VB
12350	1854	7	the	the	DT
12350	1854	8	liver	liver	NN
12350	1854	9	,	,	,
12350	1854	10	gizzard	gizzard	NN
12350	1854	11	and	and	CC
12350	1854	12	heart	heart	NN
12350	1854	13	and	and	CC
12350	1854	14	chop	chop	NN
12350	1854	15	to	to	IN
12350	1854	16	a	a	DT
12350	1854	17	powder	powder	NN
12350	1854	18	in	in	IN
12350	1854	19	chopping	chop	VBG
12350	1854	20	bowl	bowl	NN
12350	1854	21	.	.	.
12350	1855	1	Grate	grate	VB
12350	1855	2	in	in	IN
12350	1855	3	a	a	DT
12350	1855	4	little	little	JJ
12350	1855	5	nutmeg	nutmeg	NN
12350	1855	6	,	,	,
12350	1855	7	add	add	VB
12350	1855	8	a	a	DT
12350	1855	9	piece	piece	NN
12350	1855	10	of	of	IN
12350	1855	11	celery	celery	NN
12350	1855	12	root	root	NN
12350	1855	13	and	and	CC
12350	1855	14	half	half	PDT
12350	1855	15	an	an	DT
12350	1855	16	onion	onion	NN
12350	1855	17	.	.	.
12350	1856	1	Put	put	VB
12350	1856	2	all	all	PDT
12350	1856	3	this	this	DT
12350	1856	4	into	into	IN
12350	1856	5	your	-PRON-	PRP$
12350	1856	6	chopping	chop	VBG
12350	1856	7	bowl	bowl	NN
12350	1856	8	.	.	.
12350	1857	1	Soak	soak	VB
12350	1857	2	some	some	DT
12350	1857	3	stale	stale	JJ
12350	1857	4	bread	bread	NN
12350	1857	5	,	,	,
12350	1857	6	squeeze	squeeze	VB
12350	1857	7	out	out	RP
12350	1857	8	all	all	PDT
12350	1857	9	the	the	DT
12350	1857	10	water	water	NN
12350	1857	11	and	and	CC
12350	1857	12	fry	fry	VB
12350	1857	13	in	in	IN
12350	1857	14	a	a	DT
12350	1857	15	spider	spider	NN
12350	1857	16	of	of	IN
12350	1857	17	hot	hot	JJ
12350	1857	18	fat	fat	NN
12350	1857	19	.	.	.
12350	1858	1	Toss	toss	VB
12350	1858	2	this	this	DT
12350	1858	3	soaked	soak	VBN
12350	1858	4	bread	bread	NN
12350	1858	5	into	into	IN
12350	1858	6	the	the	DT
12350	1858	7	bowl	bowl	NN
12350	1858	8	;	;	:
12350	1858	9	add	add	VB
12350	1858	10	one	one	CD
12350	1858	11	egg	egg	NN
12350	1858	12	,	,	,
12350	1858	13	salt	salt	NN
12350	1858	14	,	,	,
12350	1858	15	pepper	pepper	NN
12350	1858	16	and	and	CC
12350	1858	17	a	a	DT
12350	1858	18	speck	speck	NN
12350	1858	19	of	of	IN
12350	1858	20	ginger	ginger	NN
12350	1858	21	and	and	CC
12350	1858	22	mix	mix	VB
12350	1858	23	all	all	DT
12350	1858	24	thoroughly	thoroughly	RB
12350	1858	25	.	.	.
12350	1859	1	Fill	fill	VB
12350	1859	2	the	the	DT
12350	1859	3	duck	duck	NN
12350	1859	4	with	with	IN
12350	1859	5	this	this	DT
12350	1859	6	and	and	CC
12350	1859	7	sew	sew	VB
12350	1859	8	it	-PRON-	PRP
12350	1859	9	up	up	RP
12350	1859	10	.	.	.
12350	1860	1	Lay	Lay	NNP
12350	1860	2	in	in	IN
12350	1860	3	the	the	DT
12350	1860	4	roasting	roasting	NN
12350	1860	5	-	-	HYPH
12350	1860	6	pan	pan	NN
12350	1860	7	with	with	IN
12350	1860	8	slices	slice	NNS
12350	1860	9	of	of	IN
12350	1860	10	onions	onion	NNS
12350	1860	11	,	,	,
12350	1860	12	celery	celery	NN
12350	1860	13	and	and	CC
12350	1860	14	specks	speck	NNS
12350	1860	15	of	of	IN
12350	1860	16	fat	fat	NN
12350	1860	17	.	.	.
12350	1861	1	Put	put	VB
12350	1861	2	some	some	DT
12350	1861	3	on	on	IN
12350	1861	4	top	top	NN
12350	1861	5	of	of	IN
12350	1861	6	fowl	fowl	NN
12350	1861	7	;	;	:
12350	1861	8	roast	roast	NN
12350	1861	9	two	two	CD
12350	1861	10	hours	hour	NNS
12350	1861	11	,	,	,
12350	1861	12	covered	cover	VBN
12350	1861	13	up	up	RP
12350	1861	14	tight	tight	RB
12350	1861	15	and	and	CC
12350	1861	16	baste	baste	NNP
12350	1861	17	often	often	RB
12350	1861	18	.	.	.
12350	1862	1	Stick	stick	VB
12350	1862	2	a	a	DT
12350	1862	3	fork	fork	NN
12350	1862	4	into	into	IN
12350	1862	5	the	the	DT
12350	1862	6	skin	skin	NN
12350	1862	7	from	from	IN
12350	1862	8	time	time	NN
12350	1862	9	to	to	IN
12350	1862	10	time	time	NN
12350	1862	11	so	so	IN
12350	1862	12	that	that	IN
12350	1862	13	the	the	DT
12350	1862	14	fat	fat	NN
12350	1862	15	will	will	MD
12350	1862	16	try	try	VB
12350	1862	17	out	out	RP
12350	1862	18	.	.	.
12350	1863	1	ROAST	roast	NN
12350	1863	2	DUCK	DUCK	NNP
12350	1863	3	Draw	draw	VBP
12350	1863	4	the	the	DT
12350	1863	5	duck	duck	NN
12350	1863	6	;	;	:
12350	1863	7	stuff	stuff	NN
12350	1863	8	,	,	,
12350	1863	9	truss	truss	NN
12350	1863	10	and	and	CC
12350	1863	11	roast	roast	VB
12350	1863	12	the	the	DT
12350	1863	13	same	same	JJ
12350	1863	14	as	as	IN
12350	1863	15	chicken	chicken	NN
12350	1863	16	.	.	.
12350	1864	1	Serve	serve	VB
12350	1864	2	with	with	IN
12350	1864	3	giblet	giblet	NN
12350	1864	4	sauce	sauce	NN
12350	1864	5	and	and	CC
12350	1864	6	currant	currant	NN
12350	1864	7	jelly	jelly	RB
12350	1864	8	.	.	.
12350	1865	1	If	if	IN
12350	1865	2	small	small	JJ
12350	1865	3	,	,	,
12350	1865	4	the	the	DT
12350	1865	5	duck	duck	NN
12350	1865	6	should	should	MD
12350	1865	7	be	be	VB
12350	1865	8	cooked	cook	VBN
12350	1865	9	in	in	IN
12350	1865	10	an	an	DT
12350	1865	11	hour	hour	NN
12350	1865	12	.	.	.
12350	1866	1	DUCK	DUCK	NNP
12350	1866	2	À	À	NNP
12350	1866	3	LA	LA	NNP
12350	1866	4	MODE	MODE	NNP
12350	1866	5	IN	in	IN
12350	1866	6	JELLY	JELLY	NNP
12350	1866	7	One	one	CD
12350	1866	8	duckling	duckle	VBG
12350	1866	9	of	of	IN
12350	1866	10	about	about	RB
12350	1866	11	five	five	CD
12350	1866	12	pounds	pound	NNS
12350	1866	13	,	,	,
12350	1866	14	one	one	CD
12350	1866	15	calf	calf	NN
12350	1866	16	's	's	POS
12350	1866	17	foot	foot	NN
12350	1866	18	,	,	,
12350	1866	19	eight	eight	CD
12350	1866	20	to	to	TO
12350	1866	21	ten	ten	CD
12350	1866	22	small	small	JJ
12350	1866	23	onions	onion	NNS
12350	1866	24	,	,	,
12350	1866	25	as	as	IN
12350	1866	26	many	many	JJ
12350	1866	27	young	young	JJ
12350	1866	28	carrots	carrot	NNS
12350	1866	29	,	,	,
12350	1866	30	one	one	CD
12350	1866	31	bunch	bunch	NN
12350	1866	32	of	of	IN
12350	1866	33	parsley	parsley	NN
12350	1866	34	.	.	.
12350	1867	1	Cook	cook	VB
12350	1867	2	the	the	DT
12350	1867	3	foot	foot	NN
12350	1867	4	slowly	slowly	RB
12350	1867	5	in	in	IN
12350	1867	6	one	one	CD
12350	1867	7	quart	quart	NN
12350	1867	8	of	of	IN
12350	1867	9	water	water	NN
12350	1867	10	,	,	,
12350	1867	11	one	one	CD
12350	1867	12	teaspoon	teaspoon	NN
12350	1867	13	of	of	IN
12350	1867	14	salt	salt	NN
12350	1867	15	and	and	CC
12350	1867	16	a	a	DT
12350	1867	17	small	small	JJ
12350	1867	18	bay	bay	NN
12350	1867	19	leaf	leaf	NN
12350	1867	20	.	.	.
12350	1868	1	Put	put	VB
12350	1868	2	aside	aside	RB
12350	1868	3	when	when	WRB
12350	1868	4	the	the	DT
12350	1868	5	liquor	liquor	NN
12350	1868	6	has	have	VBZ
12350	1868	7	been	be	VBN
12350	1868	8	reduced	reduce	VBN
12350	1868	9	to	to	IN
12350	1868	10	one	one	CD
12350	1868	11	-	-	HYPH
12350	1868	12	half	half	NN
12350	1868	13	.	.	.
12350	1869	1	In	in	IN
12350	1869	2	the	the	DT
12350	1869	3	meanwhile	meanwhile	RB
12350	1869	4	fry	fry	NN
12350	1869	5	the	the	DT
12350	1869	6	duck	duck	NN
12350	1869	7	and	and	CC
12350	1869	8	when	when	WRB
12350	1869	9	well	well	RB
12350	1869	10	browned	brown	VBN
12350	1869	11	wipe	wipe	NN
12350	1869	12	off	off	IN
12350	1869	13	the	the	DT
12350	1869	14	grease	grease	NN
12350	1869	15	,	,	,
12350	1869	16	put	put	VBN
12350	1869	17	in	in	IN
12350	1869	18	another	another	DT
12350	1869	19	pan	pan	NN
12350	1869	20	,	,	,
12350	1869	21	add	add	VB
12350	1869	22	the	the	DT
12350	1869	23	calf	calf	NN
12350	1869	24	's	's	POS
12350	1869	25	foot	foot	NN
12350	1869	26	with	with	IN
12350	1869	27	its	-PRON-	PRP$
12350	1869	28	broth	broth	NN
12350	1869	29	,	,	,
12350	1869	30	one	one	CD
12350	1869	31	glass	glass	NN
12350	1869	32	of	of	IN
12350	1869	33	dry	dry	JJ
12350	1869	34	white	white	JJ
12350	1869	35	wine	wine	NN
12350	1869	36	,	,	,
12350	1869	37	a	a	DT
12350	1869	38	tablespoon	tablespoon	NN
12350	1869	39	of	of	IN
12350	1869	40	brandy	brandy	NN
12350	1869	41	,	,	,
12350	1869	42	the	the	DT
12350	1869	43	carrots	carrot	NNS
12350	1869	44	,	,	,
12350	1869	45	parsley	parsley	NN
12350	1869	46	and	and	CC
12350	1869	47	the	the	DT
12350	1869	48	onions	onion	NNS
12350	1869	49	--	--	:
12350	1869	50	the	the	DT
12350	1869	51	latter	latter	JJ
12350	1869	52	slightly	slightly	RB
12350	1869	53	browned	brown	VBN
12350	1869	54	in	in	IN
12350	1869	55	drippings	dripping	NNS
12350	1869	56	--	--	:
12350	1869	57	pepper	pepper	NN
12350	1869	58	and	and	CC
12350	1869	59	salt	salt	NN
12350	1869	60	to	to	TO
12350	1869	61	taste	taste	NN
12350	1869	62	and	and	CC
12350	1869	63	cook	cook	VB
12350	1869	64	slowly	slowly	RB
12350	1869	65	under	under	IN
12350	1869	66	a	a	DT
12350	1869	67	covered	cover	VBN
12350	1869	68	lid	lid	NN
12350	1869	69	for	for	IN
12350	1869	70	one	one	CD
12350	1869	71	hour	hour	NN
12350	1869	72	.	.	.
12350	1870	1	Cool	cool	VB
12350	1870	2	off	off	RP
12350	1870	3	for	for	IN
12350	1870	4	about	about	RB
12350	1870	5	an	an	DT
12350	1870	6	hour	hour	NN
12350	1870	7	,	,	,
12350	1870	8	take	take	VB
12350	1870	9	off	off	RP
12350	1870	10	the	the	DT
12350	1870	11	grease	grease	NN
12350	1870	12	,	,	,
12350	1870	13	bone	bone	NN
12350	1870	14	and	and	CC
12350	1870	15	skin	skin	VB
12350	1870	16	the	the	DT
12350	1870	17	duckling	duckle	VBG
12350	1870	18	and	and	CC
12350	1870	19	cut	cut	VBD
12350	1870	20	the	the	DT
12350	1870	21	meat	meat	NN
12350	1870	22	into	into	IN
12350	1870	23	small	small	JJ
12350	1870	24	pieces	piece	NNS
12350	1870	25	;	;	:
12350	1870	26	arrange	arrange	NN
12350	1870	27	nicely	nicely	RB
12350	1870	28	with	with	IN
12350	1870	29	the	the	DT
12350	1870	30	vegetables	vegetable	NNS
12350	1870	31	in	in	IN
12350	1870	32	individual	individual	JJ
12350	1870	33	earthenware	earthenware	NN
12350	1870	34	dishes	dish	NNS
12350	1870	35	,	,	,
12350	1870	36	cover	cover	VB
12350	1870	37	with	with	IN
12350	1870	38	the	the	DT
12350	1870	39	stock	stock	NN
12350	1870	40	and	and	CC
12350	1870	41	put	put	VBD
12350	1870	42	on	on	IN
12350	1870	43	the	the	DT
12350	1870	44	ice	ice	NN
12350	1870	45	to	to	TO
12350	1870	46	harden	harden	VB
12350	1870	47	.	.	.
12350	1871	1	SQUABS	SQUABS	NNP
12350	1871	2	,	,	,
12350	1871	3	OR	or	CC
12350	1871	4	NEST	NEST	NNP
12350	1871	5	PIGEONS	pigeon	NNS
12350	1871	6	Pick	Pick	NNP
12350	1871	7	,	,	,
12350	1871	8	singe	singe	NN
12350	1871	9	,	,	,
12350	1871	10	draw	draw	VB
12350	1871	11	,	,	,
12350	1871	12	clean	clean	VB
12350	1871	13	and	and	CC
12350	1871	14	season	season	VB
12350	1871	15	them	-PRON-	PRP
12350	1871	16	well	well	RB
12350	1871	17	inside	inside	RB
12350	1871	18	and	and	CC
12350	1871	19	out	out	RB
12350	1871	20	,	,	,
12350	1871	21	with	with	IN
12350	1871	22	salt	salt	NN
12350	1871	23	mixed	mix	VBN
12350	1871	24	with	with	IN
12350	1871	25	a	a	DT
12350	1871	26	little	little	JJ
12350	1871	27	ginger	ginger	NN
12350	1871	28	and	and	CC
12350	1871	29	pepper	pepper	NN
12350	1871	30	,	,	,
12350	1871	31	and	and	CC
12350	1871	32	then	then	RB
12350	1871	33	stuff	stuff	VB
12350	1871	34	them	-PRON-	PRP
12350	1871	35	with	with	IN
12350	1871	36	well	well	RB
12350	1871	37	-	-	HYPH
12350	1871	38	seasoned	season	VBN
12350	1871	39	bread	bread	NN
12350	1871	40	dressing	dressing	NN
12350	1871	41	.	.	.
12350	1872	1	Pack	pack	VB
12350	1872	2	them	-PRON-	PRP
12350	1872	3	closely	closely	RB
12350	1872	4	in	in	IN
12350	1872	5	a	a	DT
12350	1872	6	deep	deep	JJ
12350	1872	7	stew	stew	NN
12350	1872	8	-	-	HYPH
12350	1872	9	pan	pan	NN
12350	1872	10	and	and	CC
12350	1872	11	cover	cover	VB
12350	1872	12	with	with	IN
12350	1872	13	flakes	flake	NNS
12350	1872	14	of	of	IN
12350	1872	15	goose	goose	NN
12350	1872	16	fat	fat	NN
12350	1872	17	,	,	,
12350	1872	18	minced	mince	VBD
12350	1872	19	parsley	parsley	NNP
12350	1872	20	and	and	CC
12350	1872	21	a	a	DT
12350	1872	22	little	little	JJ
12350	1872	23	chopped	chopped	JJ
12350	1872	24	onion	onion	NN
12350	1872	25	.	.	.
12350	1873	1	Cover	cover	VB
12350	1873	2	with	with	IN
12350	1873	3	a	a	DT
12350	1873	4	lid	lid	NN
12350	1873	5	that	that	WDT
12350	1873	6	fits	fit	VBZ
12350	1873	7	close	close	JJ
12350	1873	8	and	and	CC
12350	1873	9	stew	stew	VBP
12350	1873	10	gently	gently	RB
12350	1873	11	,	,	,
12350	1873	12	adding	add	VBG
12350	1873	13	water	water	NN
12350	1873	14	when	when	WRB
12350	1873	15	necessary	necessary	JJ
12350	1873	16	.	.	.
12350	1874	1	Do	do	VB
12350	1874	2	not	not	RB
12350	1874	3	let	let	VB
12350	1874	4	them	-PRON-	PRP
12350	1874	5	get	get	VB
12350	1874	6	too	too	RB
12350	1874	7	brown	brown	JJ
12350	1874	8	.	.	.
12350	1875	1	They	-PRON-	PRP
12350	1875	2	should	should	MD
12350	1875	3	be	be	VB
12350	1875	4	a	a	DT
12350	1875	5	light	light	JJ
12350	1875	6	yellow	yellow	NN
12350	1875	7	.	.	.
12350	1876	1	BROILED	BROILED	NNP
12350	1876	2	SQUABS	SQUABS	NNP
12350	1876	3	Squabs	Squabs	NNP
12350	1876	4	are	be	VBP
12350	1876	5	a	a	DT
12350	1876	6	great	great	JJ
12350	1876	7	delicacy	delicacy	NN
12350	1876	8	,	,	,
12350	1876	9	especially	especially	RB
12350	1876	10	in	in	IN
12350	1876	11	the	the	DT
12350	1876	12	convalescent	convalescent	NN
12350	1876	13	's	's	POS
12350	1876	14	menu	menu	NN
12350	1876	15	,	,	,
12350	1876	16	being	be	VBG
12350	1876	17	peculiarly	peculiarly	RB
12350	1876	18	savory	savory	NN
12350	1876	19	and	and	CC
12350	1876	20	nourishing	nourishing	NN
12350	1876	21	.	.	.
12350	1877	1	Clean	clean	VB
12350	1877	2	the	the	DT
12350	1877	3	squabs	squab	NNS
12350	1877	4	;	;	:
12350	1877	5	lay	lay	VB
12350	1877	6	them	-PRON-	PRP
12350	1877	7	in	in	IN
12350	1877	8	salt	salt	NN
12350	1877	9	water	water	NN
12350	1877	10	for	for	IN
12350	1877	11	about	about	RB
12350	1877	12	ten	ten	CD
12350	1877	13	minutes	minute	NNS
12350	1877	14	and	and	CC
12350	1877	15	then	then	RB
12350	1877	16	rub	rub	VB
12350	1877	17	dry	dry	JJ
12350	1877	18	with	with	IN
12350	1877	19	a	a	DT
12350	1877	20	clean	clean	JJ
12350	1877	21	towel	towel	NN
12350	1877	22	.	.	.
12350	1878	1	Split	Split	VBD
12350	1878	2	them	-PRON-	PRP
12350	1878	3	down	down	IN
12350	1878	4	the	the	DT
12350	1878	5	back	back	NN
12350	1878	6	and	and	CC
12350	1878	7	broil	broil	VB
12350	1878	8	over	over	RP
12350	1878	9	a	a	DT
12350	1878	10	clear	clear	JJ
12350	1878	11	coal	coal	NN
12350	1878	12	fire	fire	NN
12350	1878	13	.	.	.
12350	1879	1	Season	season	NN
12350	1879	2	with	with	IN
12350	1879	3	salt	salt	NN
12350	1879	4	and	and	CC
12350	1879	5	pepper	pepper	NN
12350	1879	6	;	;	,
12350	1879	7	lay	lie	VBD
12350	1879	8	them	-PRON-	PRP
12350	1879	9	on	on	IN
12350	1879	10	a	a	DT
12350	1879	11	heated	heated	JJ
12350	1879	12	platter	platter	NN
12350	1879	13	,	,	,
12350	1879	14	grease	grease	VB
12350	1879	15	them	-PRON-	PRP
12350	1879	16	liberally	liberally	RB
12350	1879	17	with	with	IN
12350	1879	18	goose	goose	NN
12350	1879	19	fat	fat	NN
12350	1879	20	and	and	CC
12350	1879	21	cover	cover	VB
12350	1879	22	with	with	IN
12350	1879	23	a	a	DT
12350	1879	24	deep	deep	JJ
12350	1879	25	platter	platter	NN
12350	1879	26	.	.	.
12350	1880	1	Toast	toast	VB
12350	1880	2	a	a	DT
12350	1880	3	piece	piece	NN
12350	1880	4	of	of	IN
12350	1880	5	bread	bread	NN
12350	1880	6	for	for	IN
12350	1880	7	each	each	DT
12350	1880	8	pigeon	pigeon	NN
12350	1880	9	,	,	,
12350	1880	10	removing	remove	VBG
12350	1880	11	the	the	DT
12350	1880	12	crust	crust	NN
12350	1880	13	.	.	.
12350	1881	1	Dip	dip	VB
12350	1881	2	the	the	DT
12350	1881	3	toast	toast	NN
12350	1881	4	in	in	IN
12350	1881	5	boiling	boil	VBG
12350	1881	6	water	water	NN
12350	1881	7	for	for	IN
12350	1881	8	an	an	DT
12350	1881	9	instant	instant	NN
12350	1881	10	.	.	.
12350	1882	1	In	in	IN
12350	1882	2	serving	serve	VBG
12350	1882	3	lay	lie	VBD
12350	1882	4	a	a	DT
12350	1882	5	squab	squab	NN
12350	1882	6	upon	upon	IN
12350	1882	7	a	a	DT
12350	1882	8	piece	piece	NN
12350	1882	9	of	of	IN
12350	1882	10	toasted	toasted	JJ
12350	1882	11	bread	bread	NN
12350	1882	12	.	.	.
12350	1883	1	PIGEON	pigeon	JJ
12350	1883	2	PIE	PIE	NNP
12350	1883	3	Prepare	Prepare	NNP
12350	1883	4	as	as	IN
12350	1883	5	many	many	JJ
12350	1883	6	pigeons	pigeon	NNS
12350	1883	7	as	as	IN
12350	1883	8	you	-PRON-	PRP
12350	1883	9	wish	wish	VBP
12350	1883	10	to	to	TO
12350	1883	11	bake	bake	VB
12350	1883	12	in	in	IN
12350	1883	13	your	-PRON-	PRP$
12350	1883	14	pie	pie	NN
12350	1883	15	.	.	.
12350	1884	1	Salt	salt	NN
12350	1884	2	and	and	CC
12350	1884	3	pepper	pepper	NN
12350	1884	4	,	,	,
12350	1884	5	then	then	RB
12350	1884	6	melt	melt	VB
12350	1884	7	some	some	DT
12350	1884	8	fat	fat	NN
12350	1884	9	in	in	IN
12350	1884	10	a	a	DT
12350	1884	11	stew	stew	NN
12350	1884	12	-	-	HYPH
12350	1884	13	pan	pan	NN
12350	1884	14	,	,	,
12350	1884	15	and	and	CC
12350	1884	16	cut	cut	VBD
12350	1884	17	up	up	RP
12350	1884	18	an	an	DT
12350	1884	19	onion	onion	NN
12350	1884	20	in	in	IN
12350	1884	21	it	-PRON-	PRP
12350	1884	22	.	.	.
12350	1885	1	When	when	WRB
12350	1885	2	hot	hot	JJ
12350	1885	3	,	,	,
12350	1885	4	place	place	NN
12350	1885	5	in	in	IN
12350	1885	6	the	the	DT
12350	1885	7	pigeons	pigeon	NNS
12350	1885	8	and	and	CC
12350	1885	9	stew	stew	NN
12350	1885	10	until	until	IN
12350	1885	11	tender	tender	NN
12350	1885	12	.	.	.
12350	1886	1	In	in	IN
12350	1886	2	the	the	DT
12350	1886	3	meantime	meantime	NN
12350	1886	4	line	line	NN
12350	1886	5	a	a	DT
12350	1886	6	deep	deep	JJ
12350	1886	7	pie	pie	NN
12350	1886	8	plate	plate	NN
12350	1886	9	with	with	IN
12350	1886	10	a	a	DT
12350	1886	11	rich	rich	JJ
12350	1886	12	paste	paste	NN
12350	1886	13	.	.	.
12350	1887	1	Cut	cut	VB
12350	1887	2	up	up	RP
12350	1887	3	the	the	DT
12350	1887	4	pigeons	pigeon	NNS
12350	1887	5	,	,	,
12350	1887	6	lay	lie	VBD
12350	1887	7	them	-PRON-	PRP
12350	1887	8	in	in	RP
12350	1887	9	,	,	,
12350	1887	10	with	with	IN
12350	1887	11	hard	hard	RB
12350	1887	12	-	-	HYPH
12350	1887	13	boiled	boil	VBN
12350	1887	14	eggs	egg	NNS
12350	1887	15	chopped	chop	VBN
12350	1887	16	up	up	RP
12350	1887	17	and	and	CC
12350	1887	18	minced	mince	VBD
12350	1887	19	parsley	parsley	NN
12350	1887	20	.	.	.
12350	1888	1	Season	season	NN
12350	1888	2	with	with	IN
12350	1888	3	salt	salt	NN
12350	1888	4	and	and	CC
12350	1888	5	pepper	pepper	NN
12350	1888	6	.	.	.
12350	1889	1	Put	put	JJ
12350	1889	2	flakes	flake	NNS
12350	1889	3	of	of	IN
12350	1889	4	chicken	chicken	NN
12350	1889	5	fat	fat	NN
12350	1889	6	rolled	roll	VBN
12350	1889	7	in	in	IN
12350	1889	8	flour	flour	NN
12350	1889	9	here	here	RB
12350	1889	10	and	and	CC
12350	1889	11	there	there	RB
12350	1889	12	,	,	,
12350	1889	13	pour	pour	VBP
12350	1889	14	over	over	IN
12350	1889	15	the	the	DT
12350	1889	16	gravy	gravy	NN
12350	1889	17	the	the	DT
12350	1889	18	pigeons	pigeon	NNS
12350	1889	19	were	be	VBD
12350	1889	20	stewed	stew	VBN
12350	1889	21	in	in	IN
12350	1889	22	,	,	,
12350	1889	23	cover	cover	VB
12350	1889	24	with	with	IN
12350	1889	25	a	a	DT
12350	1889	26	crust	crust	NN
12350	1889	27	.	.	.
12350	1890	1	Bake	bake	VB
12350	1890	2	slowly	slowly	RB
12350	1890	3	until	until	IN
12350	1890	4	done	do	VBN
12350	1890	5	.	.	.
12350	1891	1	SQUAB	squab	NN
12350	1891	2	EN	en	NN
12350	1891	3	CASSEROLE	CASSEROLE	NNS
12350	1891	4	Take	take	VBP
12350	1891	5	fowl	fowl	NN
12350	1891	6	and	and	CC
12350	1891	7	brown	brown	JJ
12350	1891	8	in	in	IN
12350	1891	9	a	a	DT
12350	1891	10	skillet	skillet	NN
12350	1891	11	the	the	DT
12350	1891	12	desired	desire	VBN
12350	1891	13	color	color	NN
12350	1891	14	,	,	,
12350	1891	15	then	then	RB
12350	1891	16	add	add	VB
12350	1891	17	to	to	IN
12350	1891	18	this	this	DT
12350	1891	19	enough	enough	JJ
12350	1891	20	water	water	NN
12350	1891	21	(	(	-LRB-
12350	1891	22	or	or	CC
12350	1891	23	soup	soup	VB
12350	1891	24	stock	stock	NN
12350	1891	25	preferred	preferred	NNP
12350	1891	26	)	)	-RRB-
12350	1891	27	,	,	,
12350	1891	28	put	put	VBD
12350	1891	29	it	-PRON-	PRP
12350	1891	30	in	in	IN
12350	1891	31	casserole	casserole	NN
12350	1891	32	and	and	CC
12350	1891	33	add	add	VB
12350	1891	34	vegetables	vegetable	NNS
12350	1891	35	;	;	:
12350	1891	36	add	add	VB
12350	1891	37	first	first	RB
12350	1891	38	those	those	DT
12350	1891	39	that	that	WDT
12350	1891	40	require	require	VBP
12350	1891	41	longest	long	JJS
12350	1891	42	cooking	cooking	NN
12350	1891	43	.	.	.
12350	1892	1	Use	Use	NNP
12350	1892	2	mushrooms	mushroom	NNS
12350	1892	3	,	,	,
12350	1892	4	carrots	carrot	NNS
12350	1892	5	,	,	,
12350	1892	6	small	small	JJ
12350	1892	7	potatoes	potato	NNS
12350	1892	8	and	and	CC
12350	1892	9	peas	pea	NNS
12350	1892	10	.	.	.
12350	1893	1	If	if	IN
12350	1893	2	you	-PRON-	PRP
12350	1893	3	like	like	IN
12350	1893	4	flavor	flavor	NN
12350	1893	5	of	of	IN
12350	1893	6	sherry	sherry	NN
12350	1893	7	wine	wine	NN
12350	1893	8	,	,	,
12350	1893	9	add	add	VB
12350	1893	10	small	small	JJ
12350	1893	11	wine	wine	NN
12350	1893	12	glass	glass	NN
12350	1893	13	;	;	:
12350	1893	14	if	if	IN
12350	1893	15	not	not	RB
12350	1893	16	,	,	,
12350	1893	17	it	-PRON-	PRP
12350	1893	18	is	be	VBZ
12350	1893	19	just	just	RB
12350	1893	20	as	as	RB
12350	1893	21	good	good	JJ
12350	1893	22	.	.	.
12350	1894	1	Season	season	NN
12350	1894	2	well	well	RB
12350	1894	3	and	and	CC
12350	1894	4	cook	cook	NN
12350	1894	5	in	in	IN
12350	1894	6	hot	hot	JJ
12350	1894	7	oven	oven	NN
12350	1894	8	not	not	RB
12350	1894	9	too	too	RB
12350	1894	10	long	long	RB
12350	1894	11	,	,	,
12350	1894	12	as	as	IN
12350	1894	13	you	-PRON-	PRP
12350	1894	14	want	want	VBP
12350	1894	15	fowl	fowl	NN
12350	1894	16	and	and	CC
12350	1894	17	vegetables	vegetable	NNS
12350	1894	18	to	to	TO
12350	1894	19	be	be	VB
12350	1894	20	whole	whole	JJ
12350	1894	21	.	.	.
12350	1895	1	You	-PRON-	PRP
12350	1895	2	may	may	MD
12350	1895	3	add	add	VB
12350	1895	4	soup	soup	NN
12350	1895	5	stock	stock	NN
12350	1895	6	if	if	IN
12350	1895	7	it	-PRON-	PRP
12350	1895	8	is	be	VBZ
12350	1895	9	too	too	RB
12350	1895	10	dry	dry	JJ
12350	1895	11	after	after	IN
12350	1895	12	being	be	VBG
12350	1895	13	in	in	IN
12350	1895	14	oven	oven	NNP
12350	1895	15	.	.	.
12350	1896	1	ROAST	roast	NN
12350	1896	2	TURKEY	TURKEY	NNP
12350	1896	3	Singe	Singe	NNP
12350	1896	4	and	and	CC
12350	1896	5	clean	clean	VB
12350	1896	6	the	the	DT
12350	1896	7	turkey	turkey	NNP
12350	1896	8	the	the	DT
12350	1896	9	same	same	JJ
12350	1896	10	as	as	IN
12350	1896	11	chicken	chicken	NN
12350	1896	12	.	.	.
12350	1897	1	Fill	fill	VB
12350	1897	2	with	with	IN
12350	1897	3	plain	plain	JJ
12350	1897	4	bread	bread	NN
12350	1897	5	stuffing	stuffing	NN
12350	1897	6	or	or	CC
12350	1897	7	chestnut	chestnut	NN
12350	1897	8	stuffing	stuffing	NN
12350	1897	9	.	.	.
12350	1898	1	Tie	tie	VB
12350	1898	2	down	down	RP
12350	1898	3	the	the	DT
12350	1898	4	legs	leg	NNS
12350	1898	5	and	and	CC
12350	1898	6	rub	rub	VB
12350	1898	7	entire	entire	JJ
12350	1898	8	surface	surface	NN
12350	1898	9	with	with	IN
12350	1898	10	salt	salt	NN
12350	1898	11	and	and	CC
12350	1898	12	let	let	VB
12350	1898	13	stand	stand	VB
12350	1898	14	overnight	overnight	RB
12350	1898	15	.	.	.
12350	1899	1	Next	next	JJ
12350	1899	2	morning	morning	NN
12350	1899	3	place	place	NN
12350	1899	4	in	in	IN
12350	1899	5	large	large	JJ
12350	1899	6	drippings	dripping	NNS
12350	1899	7	or	or	CC
12350	1899	8	roasting	roasting	NN
12350	1899	9	-	-	HYPH
12350	1899	10	pan	pan	NN
12350	1899	11	on	on	IN
12350	1899	12	rack	rack	NN
12350	1899	13	and	and	CC
12350	1899	14	spread	spread	VB
12350	1899	15	breast	breast	NN
12350	1899	16	,	,	,
12350	1899	17	legs	leg	NNS
12350	1899	18	and	and	CC
12350	1899	19	wings	wing	NNS
12350	1899	20	with	with	IN
12350	1899	21	one	one	CD
12350	1899	22	-	-	HYPH
12350	1899	23	third	third	NN
12350	1899	24	cup	cup	NN
12350	1899	25	of	of	IN
12350	1899	26	fat	fat	NNP
12350	1899	27	creamed	creamed	JJ
12350	1899	28	and	and	CC
12350	1899	29	mixed	mixed	JJ
12350	1899	30	with	with	IN
12350	1899	31	one	one	CD
12350	1899	32	-	-	HYPH
12350	1899	33	fourth	fourth	NN
12350	1899	34	cup	cup	NN
12350	1899	35	of	of	IN
12350	1899	36	flour	flour	NN
12350	1899	37	.	.	.
12350	1900	1	Dredge	Dredge	NNP
12350	1900	2	bottom	bottom	NN
12350	1900	3	of	of	IN
12350	1900	4	pan	pan	NN
12350	1900	5	with	with	IN
12350	1900	6	flour	flour	NN
12350	1900	7	.	.	.
12350	1901	1	Place	place	NN
12350	1901	2	in	in	IN
12350	1901	3	a	a	DT
12350	1901	4	hot	hot	JJ
12350	1901	5	oven	oven	NN
12350	1901	6	and	and	CC
12350	1901	7	when	when	WRB
12350	1901	8	the	the	DT
12350	1901	9	flour	flour	NN
12350	1901	10	on	on	IN
12350	1901	11	the	the	DT
12350	1901	12	turkey	turkey	NN
12350	1901	13	begins	begin	VBZ
12350	1901	14	to	to	TO
12350	1901	15	brown	brown	VB
12350	1901	16	,	,	,
12350	1901	17	reduce	reduce	VB
12350	1901	18	the	the	DT
12350	1901	19	heat	heat	NN
12350	1901	20	and	and	CC
12350	1901	21	add	add	VB
12350	1901	22	two	two	CD
12350	1901	23	cups	cup	NNS
12350	1901	24	of	of	IN
12350	1901	25	boiling	boil	VBG
12350	1901	26	water	water	NN
12350	1901	27	or	or	CC
12350	1901	28	the	the	DT
12350	1901	29	stock	stock	NN
12350	1901	30	in	in	IN
12350	1901	31	which	which	WDT
12350	1901	32	the	the	DT
12350	1901	33	giblets	giblet	NNS
12350	1901	34	are	be	VBP
12350	1901	35	cooking	cook	VBG
12350	1901	36	,	,	,
12350	1901	37	and	and	CC
12350	1901	38	baste	baste	NNP
12350	1901	39	with	with	IN
12350	1901	40	one	one	CD
12350	1901	41	-	-	HYPH
12350	1901	42	fourth	fourth	NN
12350	1901	43	cup	cup	NN
12350	1901	44	of	of	IN
12350	1901	45	fat	fat	NN
12350	1901	46	and	and	CC
12350	1901	47	three	three	CD
12350	1901	48	-	-	HYPH
12350	1901	49	fourths	fourth	NNS
12350	1901	50	cup	cup	NN
12350	1901	51	of	of	IN
12350	1901	52	boiling	boiling	NN
12350	1901	53	water	water	NN
12350	1901	54	.	.	.
12350	1902	1	When	when	WRB
12350	1902	2	this	this	DT
12350	1902	3	is	be	VBZ
12350	1902	4	all	all	DT
12350	1902	5	used	use	VBN
12350	1902	6	,	,	,
12350	1902	7	baste	baste	NNP
12350	1902	8	with	with	IN
12350	1902	9	the	the	DT
12350	1902	10	fat	fat	NN
12350	1902	11	in	in	IN
12350	1902	12	the	the	DT
12350	1902	13	pan	pan	NN
12350	1902	14	.	.	.
12350	1903	1	Baste	baste	IN
12350	1903	2	every	every	DT
12350	1903	3	fifteen	fifteen	CD
12350	1903	4	minutes	minute	NNS
12350	1903	5	until	until	IN
12350	1903	6	tender	tender	NN
12350	1903	7	;	;	:
12350	1903	8	do	do	VB
12350	1903	9	not	not	RB
12350	1903	10	prick	prick	VB
12350	1903	11	with	with	IN
12350	1903	12	a	a	DT
12350	1903	13	fork	fork	NN
12350	1903	14	,	,	,
12350	1903	15	press	press	NN
12350	1903	16	with	with	IN
12350	1903	17	the	the	DT
12350	1903	18	fingers	finger	NNS
12350	1903	19	;	;	:
12350	1903	20	if	if	IN
12350	1903	21	the	the	DT
12350	1903	22	breast	breast	NN
12350	1903	23	meat	meat	NN
12350	1903	24	and	and	CC
12350	1903	25	leg	leg	NN
12350	1903	26	are	be	VBP
12350	1903	27	soft	soft	JJ
12350	1903	28	to	to	IN
12350	1903	29	the	the	DT
12350	1903	30	touch	touch	NN
12350	1903	31	the	the	DT
12350	1903	32	turkey	turkey	NN
12350	1903	33	is	be	VBZ
12350	1903	34	done	do	VBN
12350	1903	35	.	.	.
12350	1904	1	If	if	IN
12350	1904	2	the	the	DT
12350	1904	3	oven	oven	NN
12350	1904	4	is	be	VBZ
12350	1904	5	too	too	RB
12350	1904	6	hot	hot	JJ
12350	1904	7	,	,	,
12350	1904	8	cover	cover	VB
12350	1904	9	the	the	DT
12350	1904	10	pan	pan	NN
12350	1904	11	;	;	:
12350	1904	12	turn	turn	VB
12350	1904	13	the	the	DT
12350	1904	14	turkey	turkey	NN
12350	1904	15	often	often	RB
12350	1904	16	,	,	,
12350	1904	17	that	that	IN
12350	1904	18	it	-PRON-	PRP
12350	1904	19	may	may	MD
12350	1904	20	brown	brown	VB
12350	1904	21	nicely	nicely	RB
12350	1904	22	.	.	.
12350	1905	1	Remove	remove	VB
12350	1905	2	strings	string	NNS
12350	1905	3	and	and	CC
12350	1905	4	skewers	skewer	NNS
12350	1905	5	and	and	CC
12350	1905	6	serve	serve	VB
12350	1905	7	on	on	IN
12350	1905	8	hot	hot	JJ
12350	1905	9	platter	platter	NN
12350	1905	10	.	.	.
12350	1906	1	Serve	serve	VB
12350	1906	2	with	with	IN
12350	1906	3	giblet	giblet	NN
12350	1906	4	sauce	sauce	NN
12350	1906	5	and	and	CC
12350	1906	6	cranberry	cranberry	NN
12350	1906	7	sauce	sauce	NN
12350	1906	8	.	.	.
12350	1907	1	If	if	IN
12350	1907	2	the	the	DT
12350	1907	3	turkey	turkey	NN
12350	1907	4	is	be	VBZ
12350	1907	5	very	very	RB
12350	1907	6	large	large	JJ
12350	1907	7	it	-PRON-	PRP
12350	1907	8	will	will	MD
12350	1907	9	require	require	VB
12350	1907	10	three	three	CD
12350	1907	11	hours	hour	NNS
12350	1907	12	or	or	CC
12350	1907	13	more	more	JJR
12350	1907	14	,	,	,
12350	1907	15	a	a	DT
12350	1907	16	small	small	JJ
12350	1907	17	one	one	NN
12350	1907	18	will	will	MD
12350	1907	19	require	require	VB
12350	1907	20	only	only	RB
12350	1907	21	an	an	DT
12350	1907	22	hour	hour	NN
12350	1907	23	and	and	CC
12350	1907	24	a	a	DT
12350	1907	25	half	half	NN
12350	1907	26	.	.	.
12350	1908	1	STUFFED	stuff	VBN
12350	1908	2	TURKEY	turkey	NN
12350	1908	3	NECK	NECK	NNP
12350	1908	4	(	(	-LRB-
12350	1908	5	TURKISH	TURKISH	NNP
12350	1908	6	STYLE	style	NN
12350	1908	7	)	)	-RRB-
12350	1908	8	Take	take	VB
12350	1908	9	neck	neck	NN
12350	1908	10	of	of	IN
12350	1908	11	turkey	turkey	NNP
12350	1908	12	,	,	,
12350	1908	13	stuff	stuff	NN
12350	1908	14	with	with	IN
12350	1908	15	following	follow	VBG
12350	1908	16	:	:	:
12350	1908	17	One	one	CD
12350	1908	18	-	-	HYPH
12350	1908	19	quarter	quarter	NN
12350	1908	20	pound	pound	NN
12350	1908	21	of	of	IN
12350	1908	22	almonds	almond	NNS
12350	1908	23	or	or	CC
12350	1908	24	walnuts	walnut	NNS
12350	1908	25	chopped	chop	VBD
12350	1908	26	fine	fine	JJ
12350	1908	27	and	and	CC
12350	1908	28	seasoned	season	VBN
12350	1908	29	with	with	IN
12350	1908	30	chopped	chop	VBN
12350	1908	31	parsley	parsley	NN
12350	1908	32	,	,	,
12350	1908	33	pepper	pepper	NN
12350	1908	34	and	and	CC
12350	1908	35	salt	salt	NN
12350	1908	36	,	,	,
12350	1908	37	put	put	VB
12350	1908	38	two	two	CD
12350	1908	39	hard	hard	RB
12350	1908	40	-	-	HYPH
12350	1908	41	boiled	boil	VBN
12350	1908	42	eggs	egg	NNS
12350	1908	43	in	in	IN
12350	1908	44	the	the	DT
12350	1908	45	centre	centre	NN
12350	1908	46	of	of	IN
12350	1908	47	this	this	DT
12350	1908	48	dressing	dressing	NN
12350	1908	49	;	;	:
12350	1908	50	stuff	stuff	NN
12350	1908	51	neck	neck	NN
12350	1908	52	,	,	,
12350	1908	53	sew	sew	VB
12350	1908	54	up	up	RP
12350	1908	55	the	the	DT
12350	1908	56	ends	end	NNS
12350	1908	57	and	and	CC
12350	1908	58	when	when	WRB
12350	1908	59	roasted	roast	VBN
12350	1908	60	slice	slice	NN
12350	1908	61	across	across	IN
12350	1908	62	so	so	IN
12350	1908	63	as	as	IN
12350	1908	64	to	to	TO
12350	1908	65	have	have	VB
12350	1908	66	a	a	DT
12350	1908	67	portion	portion	NN
12350	1908	68	of	of	IN
12350	1908	69	the	the	DT
12350	1908	70	hard	hard	RB
12350	1908	71	-	-	HYPH
12350	1908	72	boiled	boil	VBN
12350	1908	73	egg	egg	NN
12350	1908	74	on	on	IN
12350	1908	75	each	each	DT
12350	1908	76	slice	slice	NN
12350	1908	77	;	;	:
12350	1908	78	place	place	NN
12350	1908	79	on	on	IN
12350	1908	80	platter	platter	NN
12350	1908	81	and	and	CC
12350	1908	82	surround	surround	VBP
12350	1908	83	with	with	IN
12350	1908	84	sprigs	sprig	NNS
12350	1908	85	of	of	IN
12350	1908	86	parsley	parsley	NNP
12350	1908	87	.	.	.
12350	1909	1	*	*	NFP
12350	1909	2	STUFFINGS	stuffings	NN
12350	1909	3	FOR	for	IN
12350	1909	4	MEAT	meat	NN
12350	1909	5	AND	and	CC
12350	1909	6	POULTRY	poultry	NN
12350	1909	7	*	*	NFP
12350	1909	8	TO	to	IN
12350	1909	9	STUFF	STUFF	NNP
12350	1909	10	POULTRY	POULTRY	NNP
12350	1909	11	Use	use	VBP
12350	1909	12	enough	enough	JJ
12350	1909	13	stuffing	stuffing	NN
12350	1909	14	to	to	TO
12350	1909	15	fill	fill	VB
12350	1909	16	the	the	DT
12350	1909	17	bird	bird	NN
12350	1909	18	but	but	CC
12350	1909	19	do	do	VBP
12350	1909	20	not	not	RB
12350	1909	21	pack	pack	VB
12350	1909	22	it	-PRON-	PRP
12350	1909	23	tightly	tightly	RB
12350	1909	24	or	or	CC
12350	1909	25	the	the	DT
12350	1909	26	stuffing	stuffing	NN
12350	1909	27	will	will	MD
12350	1909	28	be	be	VB
12350	1909	29	soggy	soggy	JJ
12350	1909	30	.	.	.
12350	1910	1	Close	close	VB
12350	1910	2	the	the	DT
12350	1910	3	small	small	JJ
12350	1910	4	openings	opening	NNS
12350	1910	5	with	with	IN
12350	1910	6	a	a	DT
12350	1910	7	skewer	skewer	NN
12350	1910	8	;	;	:
12350	1910	9	sew	sew	VB
12350	1910	10	the	the	DT
12350	1910	11	larger	large	JJR
12350	1910	12	one	one	CD
12350	1910	13	with	with	IN
12350	1910	14	linen	linen	NN
12350	1910	15	thread	thread	NN
12350	1910	16	and	and	CC
12350	1910	17	a	a	DT
12350	1910	18	long	long	JJ
12350	1910	19	needle	needle	NN
12350	1910	20	.	.	.
12350	1911	1	Remove	remove	VB
12350	1911	2	skewers	skewer	NNS
12350	1911	3	and	and	CC
12350	1911	4	strings	string	NNS
12350	1911	5	before	before	IN
12350	1911	6	serving	serve	VBG
12350	1911	7	.	.	.
12350	1912	1	CRUMB	CRUMB	NNP
12350	1912	2	DRESSING	dressing	NN
12350	1912	3	Take	take	VB
12350	1912	4	one	one	CD
12350	1912	5	tablespoon	tablespoon	NN
12350	1912	6	of	of	IN
12350	1912	7	chicken	chicken	NN
12350	1912	8	fat	fat	NN
12350	1912	9	,	,	,
12350	1912	10	mix	mix	VBP
12350	1912	11	in	in	IN
12350	1912	12	two	two	CD
12350	1912	13	cups	cup	NNS
12350	1912	14	of	of	IN
12350	1912	15	bread	bread	NN
12350	1912	16	crumbs	crumb	NNS
12350	1912	17	,	,	,
12350	1912	18	pinch	pinch	NN
12350	1912	19	of	of	IN
12350	1912	20	salt	salt	NN
12350	1912	21	and	and	CC
12350	1912	22	pepper	pepper	NN
12350	1912	23	,	,	,
12350	1912	24	a	a	DT
12350	1912	25	few	few	JJ
12350	1912	26	drops	drop	NNS
12350	1912	27	of	of	IN
12350	1912	28	onion	onion	NN
12350	1912	29	juice	juice	NN
12350	1912	30	,	,	,
12350	1912	31	one	one	CD
12350	1912	32	tablespoon	tablespoon	NN
12350	1912	33	of	of	IN
12350	1912	34	chopped	chop	VBN
12350	1912	35	parsley	parsley	NN
12350	1912	36	,	,	,
12350	1912	37	and	and	CC
12350	1912	38	lastly	lastly	RB
12350	1912	39	one	one	CD
12350	1912	40	well	well	RB
12350	1912	41	-	-	HYPH
12350	1912	42	beaten	beat	VBN
12350	1912	43	egg	egg	NN
12350	1912	44	.	.	.
12350	1913	1	Mix	mix	VB
12350	1913	2	all	all	DT
12350	1913	3	on	on	IN
12350	1913	4	stove	stove	NN
12350	1913	5	in	in	IN
12350	1913	6	skillet	skillet	NNP
12350	1913	7	,	,	,
12350	1913	8	remove	remove	VB
12350	1913	9	from	from	IN
12350	1913	10	fire	fire	NN
12350	1913	11	and	and	CC
12350	1913	12	stuff	stuff	NN
12350	1913	13	fowl	fowl	NN
12350	1913	14	.	.	.
12350	1914	1	BREAD	bread	NN
12350	1914	2	DRESSING	dress	VBG
12350	1914	3	FOR	for	IN
12350	1914	4	FOWL	fowl	NN
12350	1914	5	In	in	IN
12350	1914	6	a	a	DT
12350	1914	7	fryer	fryer	NN
12350	1914	8	on	on	IN
12350	1914	9	the	the	DT
12350	1914	10	stove	stove	NNP
12350	1914	11	heat	heat	NN
12350	1914	12	two	two	CD
12350	1914	13	tablespoons	tablespoon	NNS
12350	1914	14	of	of	IN
12350	1914	15	drippings	dripping	NNS
12350	1914	16	or	or	CC
12350	1914	17	fat	fat	NN
12350	1914	18	,	,	,
12350	1914	19	drop	drop	VB
12350	1914	20	in	in	IN
12350	1914	21	one	one	CD
12350	1914	22	-	-	HYPH
12350	1914	23	half	half	NN
12350	1914	24	onion	onion	NN
12350	1914	25	cut	cut	VBN
12350	1914	26	fine	fine	JJ
12350	1914	27	,	,	,
12350	1914	28	brown	brown	JJ
12350	1914	29	lightly	lightly	RB
12350	1914	30	and	and	CC
12350	1914	31	add	add	VB
12350	1914	32	one	one	CD
12350	1914	33	-	-	HYPH
12350	1914	34	quarter	quarter	NN
12350	1914	35	loaf	loaf	NN
12350	1914	36	of	of	IN
12350	1914	37	stale	stale	NNP
12350	1914	38	baker	baker	NNP
12350	1914	39	's	's	POS
12350	1914	40	bread	bread	NN
12350	1914	41	(	(	-LRB-
12350	1914	42	which	which	WDT
12350	1914	43	has	have	VBZ
12350	1914	44	previously	previously	RB
12350	1914	45	been	be	VBN
12350	1914	46	soaked	soak	VBN
12350	1914	47	in	in	IN
12350	1914	48	cold	cold	JJ
12350	1914	49	water	water	NN
12350	1914	50	and	and	CC
12350	1914	51	then	then	RB
12350	1914	52	thoroughly	thoroughly	RB
12350	1914	53	squeezed	squeeze	VBD
12350	1914	54	out	out	RP
12350	1914	55	)	)	-RRB-
12350	1914	56	.	.	.
12350	1915	1	Cook	cook	VB
12350	1915	2	until	until	IN
12350	1915	3	it	-PRON-	PRP
12350	1915	4	leaves	leave	VBZ
12350	1915	5	the	the	DT
12350	1915	6	sides	side	NNS
12350	1915	7	of	of	IN
12350	1915	8	the	the	DT
12350	1915	9	fryer	fryer	NN
12350	1915	10	,	,	,
12350	1915	11	stirring	stir	VBG
12350	1915	12	occasionally	occasionally	RB
12350	1915	13	.	.	.
12350	1916	1	If	if	IN
12350	1916	2	too	too	RB
12350	1916	3	dry	dry	JJ
12350	1916	4	add	add	VB
12350	1916	5	a	a	DT
12350	1916	6	little	little	JJ
12350	1916	7	soup	soup	NN
12350	1916	8	stock	stock	NN
12350	1916	9	.	.	.
12350	1917	1	Remove	remove	VB
12350	1917	2	from	from	IN
12350	1917	3	the	the	DT
12350	1917	4	fire	fire	NN
12350	1917	5	,	,	,
12350	1917	6	put	put	VBN
12350	1917	7	in	in	IN
12350	1917	8	a	a	DT
12350	1917	9	bowl	bowl	NN
12350	1917	10	,	,	,
12350	1917	11	season	season	NN
12350	1917	12	with	with	IN
12350	1917	13	salt	salt	NN
12350	1917	14	,	,	,
12350	1917	15	pepper	pepper	NN
12350	1917	16	,	,	,
12350	1917	17	ginger	ginger	NN
12350	1917	18	,	,	,
12350	1917	19	and	and	CC
12350	1917	20	finely	finely	RB
12350	1917	21	chopped	chop	VBD
12350	1917	22	parsley	parsley	NN
12350	1917	23	,	,	,
12350	1917	24	add	add	VB
12350	1917	25	a	a	DT
12350	1917	26	small	small	JJ
12350	1917	27	lump	lump	NN
12350	1917	28	of	of	IN
12350	1917	29	fat	fat	NN
12350	1917	30	,	,	,
12350	1917	31	break	break	VBP
12350	1917	32	in	in	IN
12350	1917	33	one	one	CD
12350	1917	34	whole	whole	JJ
12350	1917	35	egg	egg	NN
12350	1917	36	,	,	,
12350	1917	37	mix	mix	VB
12350	1917	38	well	well	RB
12350	1917	39	and	and	CC
12350	1917	40	fill	fill	VB
12350	1917	41	the	the	DT
12350	1917	42	fowl	fowl	NN
12350	1917	43	with	with	IN
12350	1917	44	it	-PRON-	PRP
12350	1917	45	.	.	.
12350	1918	1	MEAT	meat	NN
12350	1918	2	DRESSING	dress	VBG
12350	1918	3	FOR	for	IN
12350	1918	4	POULTRY	poultry	NN
12350	1918	5	If	if	IN
12350	1918	6	you	-PRON-	PRP
12350	1918	7	can	can	MD
12350	1918	8	not	not	RB
12350	1918	9	buy	buy	VB
12350	1918	10	sausage	sausage	NN
12350	1918	11	meat	meat	NN
12350	1918	12	at	at	IN
12350	1918	13	your	-PRON-	PRP$
12350	1918	14	butcher	butcher	NN
12350	1918	15	's	's	POS
12350	1918	16	have	have	VB
12350	1918	17	him	-PRON-	PRP
12350	1918	18	chop	chop	VB
12350	1918	19	some	some	DT
12350	1918	20	for	for	IN
12350	1918	21	you	-PRON-	PRP
12350	1918	22	,	,	,
12350	1918	23	adding	add	VBG
12350	1918	24	a	a	DT
12350	1918	25	little	little	JJ
12350	1918	26	fat	fat	NN
12350	1918	27	.	.	.
12350	1919	1	Also	also	RB
12350	1919	2	mix	mix	VB
12350	1919	3	in	in	IN
12350	1919	4	some	some	DT
12350	1919	5	veal	veal	NN
12350	1919	6	with	with	IN
12350	1919	7	the	the	DT
12350	1919	8	beef	beef	NN
12350	1919	9	while	while	IN
12350	1919	10	chopping	chop	VBG
12350	1919	11	.	.	.
12350	1920	1	Season	season	NN
12350	1920	2	with	with	IN
12350	1920	3	salt	salt	NN
12350	1920	4	,	,	,
12350	1920	5	pepper	pepper	NN
12350	1920	6	,	,	,
12350	1920	7	nutmeg	nutmeg	NNS
12350	1920	8	or	or	CC
12350	1920	9	thyme	thyme	NNS
12350	1920	10	.	.	.
12350	1921	1	Grate	grate	VB
12350	1921	2	in	in	IN
12350	1921	3	a	a	DT
12350	1921	4	piece	piece	NN
12350	1921	5	of	of	IN
12350	1921	6	celery	celery	NN
12350	1921	7	root	root	NN
12350	1921	8	and	and	CC
12350	1921	9	a	a	DT
12350	1921	10	piece	piece	NN
12350	1921	11	of	of	IN
12350	1921	12	garlic	garlic	NN
12350	1921	13	about	about	IN
12350	1921	14	the	the	DT
12350	1921	15	size	size	NN
12350	1921	16	of	of	IN
12350	1921	17	a	a	DT
12350	1921	18	bean	bean	NN
12350	1921	19	,	,	,
12350	1921	20	add	add	VB
12350	1921	21	a	a	DT
12350	1921	22	small	small	JJ
12350	1921	23	onion	onion	NN
12350	1921	24	,	,	,
12350	1921	25	a	a	DT
12350	1921	26	minced	mince	VBN
12350	1921	27	tomato	tomato	NN
12350	1921	28	,	,	,
12350	1921	29	a	a	DT
12350	1921	30	quarter	quarter	NN
12350	1921	31	of	of	IN
12350	1921	32	a	a	DT
12350	1921	33	loaf	loaf	NN
12350	1921	34	of	of	IN
12350	1921	35	stale	stale	JJ
12350	1921	36	bread	bread	NN
12350	1921	37	;	;	:
12350	1921	38	also	also	RB
12350	1921	39	grated	grate	VBN
12350	1921	40	,	,	,
12350	1921	41	and	and	CC
12350	1921	42	mix	mix	VB
12350	1921	43	up	up	RP
12350	1921	44	the	the	DT
12350	1921	45	whole	whole	NN
12350	1921	46	with	with	IN
12350	1921	47	one	one	CD
12350	1921	48	egg	egg	NN
12350	1921	49	.	.	.
12350	1922	1	If	if	IN
12350	1922	2	you	-PRON-	PRP
12350	1922	3	prefer	prefer	VBP
12350	1922	4	,	,	,
12350	1922	5	you	-PRON-	PRP
12350	1922	6	may	may	MD
12350	1922	7	soak	soak	VB
12350	1922	8	the	the	DT
12350	1922	9	bread	bread	NN
12350	1922	10	,	,	,
12350	1922	11	press	press	VB
12350	1922	12	out	out	RP
12350	1922	13	every	every	DT
12350	1922	14	drop	drop	NN
12350	1922	15	of	of	IN
12350	1922	16	water	water	NN
12350	1922	17	and	and	CC
12350	1922	18	dry	dry	JJ
12350	1922	19	in	in	IN
12350	1922	20	a	a	DT
12350	1922	21	heated	heated	JJ
12350	1922	22	spider	spider	NN
12350	1922	23	with	with	IN
12350	1922	24	fat	fat	NN
12350	1922	25	.	.	.
12350	1923	1	POTATO	POTATO	NNP
12350	1923	2	STUFFING	STUFFING	NNP
12350	1923	3	Add	Add	NNP
12350	1923	4	two	two	CD
12350	1923	5	cups	cup	NNS
12350	1923	6	of	of	IN
12350	1923	7	hot	hot	JJ
12350	1923	8	,	,	,
12350	1923	9	mashed	mash	VBN
12350	1923	10	Irish	irish	JJ
12350	1923	11	or	or	CC
12350	1923	12	sweet	sweet	JJ
12350	1923	13	potatoes	potato	NNS
12350	1923	14	to	to	IN
12350	1923	15	bread	bread	NN
12350	1923	16	stuffing	stuffing	NN
12350	1923	17	.	.	.
12350	1924	1	Mix	mix	VB
12350	1924	2	well	well	RB
12350	1924	3	and	and	CC
12350	1924	4	stuff	stuff	NN
12350	1924	5	in	in	IN
12350	1924	6	goose	goose	NN
12350	1924	7	,	,	,
12350	1924	8	stuffed	stuff	VBN
12350	1924	9	veal	veal	NN
12350	1924	10	or	or	CC
12350	1924	11	lamb	lamb	NN
12350	1924	12	breast	breast	NN
12350	1924	13	,	,	,
12350	1924	14	or	or	CC
12350	1924	15	in	in	IN
12350	1924	16	beef	beef	NN
12350	1924	17	casings	casing	NNS
12350	1924	18	,	,	,
12350	1924	19	cleaned	clean	VBN
12350	1924	20	and	and	CC
12350	1924	21	dressed	dress	VBN
12350	1924	22	.	.	.
12350	1925	1	CHESTNUT	CHESTNUT	NNS
12350	1925	2	STUFFING	stuff	VBG
12350	1925	3	Shell	Shell	NNP
12350	1925	4	and	and	CC
12350	1925	5	blanch	blanch	VB
12350	1925	6	two	two	CD
12350	1925	7	cups	cup	NNS
12350	1925	8	of	of	IN
12350	1925	9	chestnuts	chestnut	NNS
12350	1925	10	.	.	.
12350	1926	1	Cook	cook	VB
12350	1926	2	in	in	IN
12350	1926	3	boiling	boil	VBG
12350	1926	4	salted	salted	JJ
12350	1926	5	water	water	NN
12350	1926	6	until	until	IN
12350	1926	7	tender	tender	NN
12350	1926	8	.	.	.
12350	1927	1	Drain	drain	NN
12350	1927	2	and	and	CC
12350	1927	3	force	force	NN
12350	1927	4	through	through	IN
12350	1927	5	a	a	DT
12350	1927	6	colander	colander	NN
12350	1927	7	or	or	CC
12350	1927	8	a	a	DT
12350	1927	9	potato	potato	NN
12350	1927	10	ricer	ricer	NN
12350	1927	11	.	.	.
12350	1928	1	Add	add	VB
12350	1928	2	one	one	CD
12350	1928	3	-	-	HYPH
12350	1928	4	fourth	fourth	NN
12350	1928	5	cup	cup	NN
12350	1928	6	of	of	IN
12350	1928	7	melted	melted	JJ
12350	1928	8	chicken	chicken	NN
12350	1928	9	fat	fat	NN
12350	1928	10	,	,	,
12350	1928	11	one	one	CD
12350	1928	12	-	-	HYPH
12350	1928	13	fourth	fourth	NN
12350	1928	14	teaspoon	teaspoon	NN
12350	1928	15	of	of	IN
12350	1928	16	pepper	pepper	NN
12350	1928	17	,	,	,
12350	1928	18	three	three	CD
12350	1928	19	-	-	HYPH
12350	1928	20	fourths	fourth	NNS
12350	1928	21	of	of	IN
12350	1928	22	a	a	DT
12350	1928	23	teaspoon	teaspoon	NN
12350	1928	24	of	of	IN
12350	1928	25	salt	salt	NN
12350	1928	26	,	,	,
12350	1928	27	one	one	CD
12350	1928	28	cup	cup	NN
12350	1928	29	of	of	IN
12350	1928	30	grated	grate	VBN
12350	1928	31	bread	bread	NN
12350	1928	32	crumbs	crumb	NNS
12350	1928	33	,	,	,
12350	1928	34	and	and	CC
12350	1928	35	enough	enough	JJ
12350	1928	36	soup	soup	NN
12350	1928	37	stock	stock	NN
12350	1928	38	to	to	TO
12350	1928	39	moisten	moisten	VB
12350	1928	40	.	.	.
12350	1929	1	RAISIN	RAISIN	NNP
12350	1929	2	STUFFING	STUFFING	NNP
12350	1929	3	Take	take	VBP
12350	1929	4	three	three	CD
12350	1929	5	cups	cup	NNS
12350	1929	6	of	of	IN
12350	1929	7	stale	stale	JJ
12350	1929	8	bread	bread	NN
12350	1929	9	crumbs	crumb	NNS
12350	1929	10	;	;	:
12350	1929	11	add	add	VB
12350	1929	12	one	one	CD
12350	1929	13	-	-	HYPH
12350	1929	14	half	half	NN
12350	1929	15	a	a	DT
12350	1929	16	cup	cup	NN
12350	1929	17	of	of	IN
12350	1929	18	melted	melted	JJ
12350	1929	19	chicken	chicken	NN
12350	1929	20	fat	fat	NN
12350	1929	21	,	,	,
12350	1929	22	one	one	CD
12350	1929	23	cup	cup	NN
12350	1929	24	of	of	IN
12350	1929	25	seeded	seeded	JJ
12350	1929	26	raisins	raisin	NNS
12350	1929	27	cut	cut	VBN
12350	1929	28	in	in	IN
12350	1929	29	small	small	JJ
12350	1929	30	pieces	piece	NNS
12350	1929	31	,	,	,
12350	1929	32	one	one	CD
12350	1929	33	teaspoon	teaspoon	NN
12350	1929	34	of	of	IN
12350	1929	35	salt	salt	NN
12350	1929	36	and	and	CC
12350	1929	37	one	one	CD
12350	1929	38	-	-	HYPH
12350	1929	39	fourth	fourth	NN
12350	1929	40	teaspoon	teaspoon	NN
12350	1929	41	of	of	IN
12350	1929	42	white	white	JJ
12350	1929	43	pepper	pepper	NN
12350	1929	44	.	.	.
12350	1930	1	Mix	mix	VB
12350	1930	2	thoroughly	thoroughly	RB
12350	1930	3	.	.	.
12350	1931	1	*	*	NFP
12350	1931	2	VEGETABLES	vegetable	NNS
12350	1931	3	*	*	NFP
12350	1931	4	All	all	DT
12350	1931	5	vegetables	vegetable	NNS
12350	1931	6	should	should	MD
12350	1931	7	be	be	VB
12350	1931	8	thoroughly	thoroughly	RB
12350	1931	9	cleansed	cleanse	VBN
12350	1931	10	just	just	RB
12350	1931	11	before	before	IN
12350	1931	12	being	be	VBG
12350	1931	13	put	put	VBN
12350	1931	14	on	on	RP
12350	1931	15	to	to	TO
12350	1931	16	cook	cook	VB
12350	1931	17	.	.	.
12350	1932	1	Green	green	JJ
12350	1932	2	vegetables	vegetable	NNS
12350	1932	3	;	;	,
12350	1932	4	such	such	JJ
12350	1932	5	as	as	IN
12350	1932	6	cabbage	cabbage	NN
12350	1932	7	,	,	,
12350	1932	8	cauliflower	cauliflower	NN
12350	1932	9	and	and	CC
12350	1932	10	Brussels	Brussels	NNP
12350	1932	11	sprouts	sprout	NNS
12350	1932	12	,	,	,
12350	1932	13	should	should	MD
12350	1932	14	be	be	VB
12350	1932	15	soaked	soak	VBN
12350	1932	16	heads	head	NNS
12350	1932	17	down	down	RP
12350	1932	18	in	in	IN
12350	1932	19	salted	salt	VBN
12350	1932	20	cold	cold	JJ
12350	1932	21	water	water	NN
12350	1932	22	,	,	,
12350	1932	23	to	to	TO
12350	1932	24	which	which	WDT
12350	1932	25	a	a	DT
12350	1932	26	few	few	JJ
12350	1932	27	spoons	spoon	NNS
12350	1932	28	of	of	IN
12350	1932	29	vinegar	vinegar	NN
12350	1932	30	may	may	MD
12350	1932	31	be	be	VB
12350	1932	32	added	add	VBN
12350	1932	33	.	.	.
12350	1933	1	To	to	TO
12350	1933	2	secure	secure	VB
12350	1933	3	the	the	DT
12350	1933	4	best	good	JJS
12350	1933	5	results	result	NNS
12350	1933	6	all	all	DT
12350	1933	7	vegetables	vegetable	NNS
12350	1933	8	except	except	IN
12350	1933	9	beans	bean	NNS
12350	1933	10	,	,	,
12350	1933	11	that	that	DT
12350	1933	12	is	be	VBZ
12350	1933	13	the	the	DT
12350	1933	14	dried	dry	VBN
12350	1933	15	beans	bean	NNS
12350	1933	16	,	,	,
12350	1933	17	should	should	MD
12350	1933	18	be	be	VB
12350	1933	19	put	put	VBN
12350	1933	20	in	in	IN
12350	1933	21	boiling	boil	VBG
12350	1933	22	water	water	NN
12350	1933	23	and	and	CC
12350	1933	24	the	the	DT
12350	1933	25	water	water	NN
12350	1933	26	must	must	MD
12350	1933	27	be	be	VB
12350	1933	28	made	make	VBN
12350	1933	29	to	to	TO
12350	1933	30	boil	boil	VB
12350	1933	31	again	again	RB
12350	1933	32	as	as	RB
12350	1933	33	soon	soon	RB
12350	1933	34	as	as	IN
12350	1933	35	possible	possible	JJ
12350	1933	36	after	after	IN
12350	1933	37	the	the	DT
12350	1933	38	vegetables	vegetable	NNS
12350	1933	39	have	have	VBP
12350	1933	40	been	be	VBN
12350	1933	41	added	add	VBN
12350	1933	42	and	and	CC
12350	1933	43	must	must	MD
12350	1933	44	be	be	VB
12350	1933	45	kept	keep	VBN
12350	1933	46	boiling	boil	VBG
12350	1933	47	until	until	IN
12350	1933	48	the	the	DT
12350	1933	49	cooking	cooking	NN
12350	1933	50	is	be	VBZ
12350	1933	51	finished	finish	VBN
12350	1933	52	.	.	.
12350	1934	1	In	in	IN
12350	1934	2	cooking	cook	VBG
12350	1934	3	vegetables	vegetable	NNS
12350	1934	4	,	,	,
12350	1934	5	conserve	conserve	VB
12350	1934	6	their	-PRON-	PRP$
12350	1934	7	juices	juice	NNS
12350	1934	8	.	.	.
12350	1935	1	The	the	DT
12350	1935	2	average	average	JJ
12350	1935	3	housewife	housewife	NN
12350	1935	4	pours	pour	VBZ
12350	1935	5	down	down	RP
12350	1935	6	the	the	DT
12350	1935	7	sink	sink	NN
12350	1935	8	drainpipe	drainpipe	NN
12350	1935	9	the	the	DT
12350	1935	10	juices	juice	NNS
12350	1935	11	from	from	IN
12350	1935	12	all	all	PDT
12350	1935	13	the	the	DT
12350	1935	14	vegetables	vegetable	NNS
12350	1935	15	which	which	WDT
12350	1935	16	she	-PRON-	PRP
12350	1935	17	cooks	cook	VBZ
12350	1935	18	;	;	:
12350	1935	19	she	-PRON-	PRP
12350	1935	20	little	little	JJ
12350	1935	21	realizes	realize	VBZ
12350	1935	22	that	that	IN
12350	1935	23	she	-PRON-	PRP
12350	1935	24	thus	thus	RB
12350	1935	25	drains	drain	VBZ
12350	1935	26	away	away	RB
12350	1935	27	the	the	DT
12350	1935	28	health	health	NN
12350	1935	29	of	of	IN
12350	1935	30	her	-PRON-	PRP$
12350	1935	31	family	family	NN
12350	1935	32	.	.	.
12350	1936	1	Cook	cook	VB
12350	1936	2	vegetables	vegetable	NNS
12350	1936	3	with	with	IN
12350	1936	4	just	just	RB
12350	1936	5	sufficient	sufficient	JJ
12350	1936	6	water	water	NN
12350	1936	7	to	to	TO
12350	1936	8	prevent	prevent	VB
12350	1936	9	them	-PRON-	PRP
12350	1936	10	from	from	IN
12350	1936	11	burning	burn	VBG
12350	1936	12	,	,	,
12350	1936	13	and	and	CC
12350	1936	14	serve	serve	VB
12350	1936	15	their	-PRON-	PRP$
12350	1936	16	juices	juice	NNS
12350	1936	17	with	with	IN
12350	1936	18	them	-PRON-	PRP
12350	1936	19	;	;	:
12350	1936	20	else	else	RB
12350	1936	21	save	save	VB
12350	1936	22	the	the	DT
12350	1936	23	vegetable	vegetable	NN
12350	1936	24	"	"	``
12350	1936	25	waters	water	NNS
12350	1936	26	"	"	''
12350	1936	27	and	and	CC
12350	1936	28	,	,	,
12350	1936	29	by	by	IN
12350	1936	30	the	the	DT
12350	1936	31	addition	addition	NN
12350	1936	32	of	of	IN
12350	1936	33	milk	milk	NN
12350	1936	34	and	and	CC
12350	1936	35	butter	butter	NN
12350	1936	36	convert	convert	VB
12350	1936	37	them	-PRON-	PRP
12350	1936	38	into	into	IN
12350	1936	39	soups	soup	NNS
12350	1936	40	for	for	IN
12350	1936	41	the	the	DT
12350	1936	42	family	family	NN
12350	1936	43	use	use	NN
12350	1936	44	.	.	.
12350	1937	1	Such	such	JJ
12350	1937	2	soups	soup	NNS
12350	1937	3	,	,	,
12350	1937	4	derived	derive	VBN
12350	1937	5	from	from	IN
12350	1937	6	one	one	CD
12350	1937	7	or	or	CC
12350	1937	8	several	several	JJ
12350	1937	9	vegetables	vegetable	NNS
12350	1937	10	,	,	,
12350	1937	11	alone	alone	RB
12350	1937	12	or	or	CC
12350	1937	13	mixed	mix	VBN
12350	1937	14	together	together	RB
12350	1937	15	,	,	,
12350	1937	16	make	make	VBP
12350	1937	17	palatable	palatable	JJ
12350	1937	18	and	and	CC
12350	1937	19	healthful	healthful	JJ
12350	1937	20	additions	addition	NNS
12350	1937	21	to	to	IN
12350	1937	22	the	the	DT
12350	1937	23	family	family	NN
12350	1937	24	bill	bill	NN
12350	1937	25	-	-	HYPH
12350	1937	26	of	of	IN
12350	1937	27	-	-	HYPH
12350	1937	28	fare	fare	NN
12350	1937	29	.	.	.
12350	1938	1	ASPARAGUS	ASPARAGUS	NNP
12350	1938	2	Cut	Cut	NNP
12350	1938	3	off	off	IN
12350	1938	4	the	the	DT
12350	1938	5	woody	woody	NN
12350	1938	6	part	part	NN
12350	1938	7	,	,	,
12350	1938	8	scrape	scrape	VBP
12350	1938	9	the	the	DT
12350	1938	10	lower	low	JJR
12350	1938	11	part	part	NN
12350	1938	12	of	of	IN
12350	1938	13	the	the	DT
12350	1938	14	stalks	stalk	NNS
12350	1938	15	.	.	.
12350	1939	1	Wash	wash	VB
12350	1939	2	well	well	RB
12350	1939	3	and	and	CC
12350	1939	4	tie	tie	VB
12350	1939	5	in	in	IN
12350	1939	6	bunches	bunche	NNS
12350	1939	7	.	.	.
12350	1940	1	Put	put	VB
12350	1940	2	into	into	IN
12350	1940	3	a	a	DT
12350	1940	4	deep	deep	JJ
12350	1940	5	stew	stew	NN
12350	1940	6	-	-	HYPH
12350	1940	7	pan	pan	NN
12350	1940	8	,	,	,
12350	1940	9	with	with	IN
12350	1940	10	the	the	DT
12350	1940	11	cut	cut	NN
12350	1940	12	end	end	NN
12350	1940	13	resting	rest	VBG
12350	1940	14	on	on	IN
12350	1940	15	the	the	DT
12350	1940	16	bottom	bottom	NN
12350	1940	17	of	of	IN
12350	1940	18	the	the	DT
12350	1940	19	stew	stew	NNP
12350	1940	20	-	-	HYPH
12350	1940	21	pan	pan	NN
12350	1940	22	.	.	.
12350	1941	1	Pour	pour	VB
12350	1941	2	in	in	IN
12350	1941	3	boiling	boil	VBG
12350	1941	4	water	water	NN
12350	1941	5	to	to	TO
12350	1941	6	come	come	VB
12350	1941	7	up	up	RP
12350	1941	8	to	to	IN
12350	1941	9	the	the	DT
12350	1941	10	tender	tender	NN
12350	1941	11	heads	head	NNS
12350	1941	12	,	,	,
12350	1941	13	but	but	CC
12350	1941	14	not	not	RB
12350	1941	15	to	to	TO
12350	1941	16	cover	cover	VB
12350	1941	17	them	-PRON-	PRP
12350	1941	18	.	.	.
12350	1942	1	Add	add	VB
12350	1942	2	one	one	CD
12350	1942	3	teaspoon	teaspoon	NN
12350	1942	4	of	of	IN
12350	1942	5	salt	salt	NN
12350	1942	6	for	for	IN
12350	1942	7	each	each	DT
12350	1942	8	quart	quart	NN
12350	1942	9	of	of	IN
12350	1942	10	water	water	NN
12350	1942	11	.	.	.
12350	1943	1	Place	place	NN
12350	1943	2	where	where	WRB
12350	1943	3	the	the	DT
12350	1943	4	water	water	NN
12350	1943	5	will	will	MD
12350	1943	6	boil	boil	VB
12350	1943	7	.	.	.
12350	1944	1	Cook	cook	VB
12350	1944	2	until	until	IN
12350	1944	3	tender	tender	NN
12350	1944	4	,	,	,
12350	1944	5	having	have	VBG
12350	1944	6	the	the	DT
12350	1944	7	cover	cover	NN
12350	1944	8	partially	partially	RB
12350	1944	9	off	off	IN
12350	1944	10	the	the	DT
12350	1944	11	stew	stew	NNP
12350	1944	12	-	-	HYPH
12350	1944	13	pan	pan	NN
12350	1944	14	.	.	.
12350	1945	1	This	this	DT
12350	1945	2	will	will	MD
12350	1945	3	be	be	VB
12350	1945	4	from	from	IN
12350	1945	5	fifteen	fifteen	CD
12350	1945	6	to	to	IN
12350	1945	7	thirty	thirty	CD
12350	1945	8	minutes	minute	NNS
12350	1945	9	,	,	,
12350	1945	10	depending	depend	VBG
12350	1945	11	upon	upon	IN
12350	1945	12	the	the	DT
12350	1945	13	freshness	freshness	NN
12350	1945	14	and	and	CC
12350	1945	15	tenderness	tenderness	NN
12350	1945	16	of	of	IN
12350	1945	17	the	the	DT
12350	1945	18	vegetable	vegetable	NN
12350	1945	19	.	.	.
12350	1946	1	Have	have	VBP
12350	1946	2	some	some	DT
12350	1946	3	slices	slice	NNS
12350	1946	4	of	of	IN
12350	1946	5	well	well	RB
12350	1946	6	-	-	HYPH
12350	1946	7	toasted	toast	VBN
12350	1946	8	bread	bread	NN
12350	1946	9	on	on	IN
12350	1946	10	a	a	DT
12350	1946	11	platter	platter	NN
12350	1946	12	.	.	.
12350	1947	1	Butter	butter	VB
12350	1947	2	them	-PRON-	PRP
12350	1947	3	slightly	slightly	RB
12350	1947	4	.	.	.
12350	1948	1	Arrange	arrange	VB
12350	1948	2	the	the	DT
12350	1948	3	cooked	cook	VBN
12350	1948	4	asparagus	asparagus	NN
12350	1948	5	on	on	IN
12350	1948	6	the	the	DT
12350	1948	7	toast	toast	NN
12350	1948	8	,	,	,
12350	1948	9	season	season	NN
12350	1948	10	with	with	IN
12350	1948	11	butter	butter	NN
12350	1948	12	and	and	CC
12350	1948	13	a	a	DT
12350	1948	14	little	little	JJ
12350	1948	15	salt	salt	NN
12350	1948	16	and	and	CC
12350	1948	17	serve	serve	VB
12350	1948	18	at	at	IN
12350	1948	19	once	once	RB
12350	1948	20	.	.	.
12350	1949	1	Save	save	VB
12350	1949	2	the	the	DT
12350	1949	3	water	water	NN
12350	1949	4	in	in	IN
12350	1949	5	which	which	WDT
12350	1949	6	the	the	DT
12350	1949	7	asparagus	asparagus	NN
12350	1949	8	was	be	VBD
12350	1949	9	boiled	boil	VBN
12350	1949	10	to	to	TO
12350	1949	11	use	use	VB
12350	1949	12	in	in	IN
12350	1949	13	making	make	VBG
12350	1949	14	vegetable	vegetable	NN
12350	1949	15	soup	soup	NN
12350	1949	16	.	.	.
12350	1950	1	CANNED	CANNED	NNP
12350	1950	2	ASPARAGUS	ASPARAGUS	NNP
12350	1950	3	Open	open	JJ
12350	1950	4	one	one	CD
12350	1950	5	end	end	NN
12350	1950	6	of	of	IN
12350	1950	7	the	the	DT
12350	1950	8	can	can	NN
12350	1950	9	,	,	,
12350	1950	10	as	as	IN
12350	1950	11	indicated	indicate	VBN
12350	1950	12	on	on	IN
12350	1950	13	wrapper	wrapper	NNP
12350	1950	14	,	,	,
12350	1950	15	so	so	IN
12350	1950	16	tips	tip	NNS
12350	1950	17	will	will	MD
12350	1950	18	be	be	VB
12350	1950	19	at	at	IN
12350	1950	20	opening	open	VBG
12350	1950	21	.	.	.
12350	1951	1	Pour	pour	VB
12350	1951	2	off	off	IN
12350	1951	3	the	the	DT
12350	1951	4	liquid	liquid	NN
12350	1951	5	and	and	CC
12350	1951	6	allow	allow	VB
12350	1951	7	cold	cold	JJ
12350	1951	8	water	water	NN
12350	1951	9	to	to	TO
12350	1951	10	run	run	VB
12350	1951	11	over	over	RP
12350	1951	12	gently	gently	RB
12350	1951	13	and	and	CC
12350	1951	14	to	to	TO
12350	1951	15	rinse	rinse	VB
12350	1951	16	.	.	.
12350	1952	1	Drain	drain	VB
12350	1952	2	and	and	CC
12350	1952	3	pour	pour	NN
12350	1952	4	boiling	boil	VBG
12350	1952	5	water	water	NN
12350	1952	6	over	over	IN
12350	1952	7	them	-PRON-	PRP
12350	1952	8	in	in	IN
12350	1952	9	the	the	DT
12350	1952	10	can	can	NN
12350	1952	11	and	and	CC
12350	1952	12	set	set	VB
12350	1952	13	in	in	IN
12350	1952	14	a	a	DT
12350	1952	15	hot	hot	JJ
12350	1952	16	oven	oven	NN
12350	1952	17	to	to	TO
12350	1952	18	heat	heat	VB
12350	1952	19	thoroughly	thoroughly	RB
12350	1952	20	.	.	.
12350	1953	1	When	when	WRB
12350	1953	2	ready	ready	JJ
12350	1953	3	to	to	TO
12350	1953	4	serve	serve	VB
12350	1953	5	,	,	,
12350	1953	6	drain	drain	VB
12350	1953	7	and	and	CC
12350	1953	8	arrange	arrange	VB
12350	1953	9	carefully	carefully	RB
12350	1953	10	on	on	IN
12350	1953	11	hot	hot	JJ
12350	1953	12	platter	platter	NN
12350	1953	13	and	and	CC
12350	1953	14	serve	serve	VB
12350	1953	15	same	same	JJ
12350	1953	16	as	as	IN
12350	1953	17	fresh	fresh	JJ
12350	1953	18	asparagus	asparagus	NN
12350	1953	19	,	,	,
12350	1953	20	hot	hot	JJ
12350	1953	21	on	on	IN
12350	1953	22	toast	toast	NN
12350	1953	23	or	or	CC
12350	1953	24	cold	cold	JJ
12350	1953	25	with	with	IN
12350	1953	26	salad	salad	NN
12350	1953	27	dressing	dressing	NN
12350	1953	28	,	,	,
12350	1953	29	or	or	CC
12350	1953	30	with	with	IN
12350	1953	31	"	"	``
12350	1953	32	Sauce	Sauce	NNP
12350	1953	33	Hollandaise	Hollandaise	NNP
12350	1953	34	"	"	''
12350	1953	35	,	,	,
12350	1953	36	poured	pour	VBD
12350	1953	37	over	over	RP
12350	1953	38	.	.	.
12350	1954	1	ARTICHOKES	ARTICHOKES	NNP
12350	1954	2	(	(	-LRB-
12350	1954	3	FRENCH	FRENCH	NNP
12350	1954	4	OR	or	CC
12350	1954	5	GLOBE	GLOBE	NNP
12350	1954	6	)	)	-RRB-
12350	1954	7	French	french	JJ
12350	1954	8	artichokes	artichoke	NNS
12350	1954	9	have	have	VBP
12350	1954	10	a	a	DT
12350	1954	11	large	large	JJ
12350	1954	12	scaly	scaly	NN
12350	1954	13	head	head	NN
12350	1954	14	,	,	,
12350	1954	15	like	like	IN
12350	1954	16	the	the	DT
12350	1954	17	cone	cone	NN
12350	1954	18	of	of	IN
12350	1954	19	a	a	DT
12350	1954	20	pine	pine	JJ
12350	1954	21	tree	tree	NN
12350	1954	22	.	.	.
12350	1955	1	The	the	DT
12350	1955	2	flower	flower	NN
12350	1955	3	buds	bud	NNS
12350	1955	4	are	be	VBP
12350	1955	5	used	use	VBN
12350	1955	6	before	before	IN
12350	1955	7	they	-PRON-	PRP
12350	1955	8	open	open	VBP
12350	1955	9	.	.	.
12350	1956	1	The	the	DT
12350	1956	2	edible	edible	JJ
12350	1956	3	portion	portion	NN
12350	1956	4	consists	consist	VBZ
12350	1956	5	of	of	IN
12350	1956	6	the	the	DT
12350	1956	7	thickened	thicken	VBN
12350	1956	8	portion	portion	NN
12350	1956	9	at	at	IN
12350	1956	10	the	the	DT
12350	1956	11	base	base	NN
12350	1956	12	of	of	IN
12350	1956	13	the	the	DT
12350	1956	14	scales	scale	NNS
12350	1956	15	and	and	CC
12350	1956	16	the	the	DT
12350	1956	17	receptacle	receptacle	NN
12350	1956	18	to	to	TO
12350	1956	19	which	which	WDT
12350	1956	20	the	the	DT
12350	1956	21	leaf	leaf	NN
12350	1956	22	-	-	HYPH
12350	1956	23	like	like	JJ
12350	1956	24	scales	scale	NNS
12350	1956	25	are	be	VBP
12350	1956	26	attached	attach	VBN
12350	1956	27	.	.	.
12350	1957	1	When	when	WRB
12350	1957	2	the	the	DT
12350	1957	3	artichoke	artichoke	NN
12350	1957	4	is	be	VBZ
12350	1957	5	very	very	RB
12350	1957	6	young	young	JJ
12350	1957	7	and	and	CC
12350	1957	8	tender	tender	JJ
12350	1957	9	the	the	DT
12350	1957	10	edible	edible	JJ
12350	1957	11	parts	part	NNS
12350	1957	12	may	may	MD
12350	1957	13	be	be	VB
12350	1957	14	eaten	eat	VBN
12350	1957	15	raw	raw	JJ
12350	1957	16	as	as	IN
12350	1957	17	a	a	DT
12350	1957	18	salad	salad	NN
12350	1957	19	.	.	.
12350	1958	1	When	when	WRB
12350	1958	2	it	-PRON-	PRP
12350	1958	3	becomes	become	VBZ
12350	1958	4	hard	hard	RB
12350	1958	5	,	,	,
12350	1958	6	as	as	IN
12350	1958	7	it	-PRON-	PRP
12350	1958	8	does	do	VBZ
12350	1958	9	very	very	RB
12350	1958	10	quickly	quickly	RB
12350	1958	11	,	,	,
12350	1958	12	it	-PRON-	PRP
12350	1958	13	must	must	MD
12350	1958	14	be	be	VB
12350	1958	15	cooked	cook	VBN
12350	1958	16	.	.	.
12350	1959	1	When	when	WRB
12350	1959	2	boiled	boil	VBN
12350	1959	3	it	-PRON-	PRP
12350	1959	4	may	may	MD
12350	1959	5	be	be	VB
12350	1959	6	eaten	eat	VBN
12350	1959	7	as	as	IN
12350	1959	8	a	a	DT
12350	1959	9	salad	salad	NN
12350	1959	10	or	or	CC
12350	1959	11	with	with	IN
12350	1959	12	a	a	DT
12350	1959	13	sauce	sauce	NN
12350	1959	14	.	.	.
12350	1960	1	The	the	DT
12350	1960	2	scales	scale	NNS
12350	1960	3	are	be	VBP
12350	1960	4	pulled	pull	VBN
12350	1960	5	with	with	IN
12350	1960	6	the	the	DT
12350	1960	7	fingers	finger	NNS
12350	1960	8	from	from	IN
12350	1960	9	the	the	DT
12350	1960	10	cooked	cooked	JJ
12350	1960	11	head	head	NN
12350	1960	12	,	,	,
12350	1960	13	the	the	DT
12350	1960	14	base	base	NN
12350	1960	15	of	of	IN
12350	1960	16	each	each	DT
12350	1960	17	leaf	leaf	NN
12350	1960	18	dipped	dip	VBN
12350	1960	19	in	in	IN
12350	1960	20	a	a	DT
12350	1960	21	sauce	sauce	NN
12350	1960	22	and	and	CC
12350	1960	23	then	then	RB
12350	1960	24	eaten	eat	VBN
12350	1960	25	.	.	.
12350	1961	1	The	the	DT
12350	1961	2	bottoms	bottom	NNS
12350	1961	3	(	(	-LRB-
12350	1961	4	receptacles	receptacle	NNS
12350	1961	5	)	)	-RRB-
12350	1961	6	,	,	,
12350	1961	7	which	which	WDT
12350	1961	8	many	many	JJ
12350	1961	9	consider	consider	VBP
12350	1961	10	the	the	DT
12350	1961	11	most	most	RBS
12350	1961	12	delicate	delicate	JJ
12350	1961	13	part	part	NN
12350	1961	14	of	of	IN
12350	1961	15	the	the	DT
12350	1961	16	artichoke	artichoke	NN
12350	1961	17	,	,	,
12350	1961	18	may	may	MD
12350	1961	19	be	be	VB
12350	1961	20	cut	cut	VBN
12350	1961	21	up	up	RP
12350	1961	22	and	and	CC
12350	1961	23	served	serve	VBD
12350	1961	24	as	as	IN
12350	1961	25	a	a	DT
12350	1961	26	salad	salad	NN
12350	1961	27	,	,	,
12350	1961	28	or	or	CC
12350	1961	29	they	-PRON-	PRP
12350	1961	30	may	may	MD
12350	1961	31	be	be	VB
12350	1961	32	stewed	stew	VBN
12350	1961	33	and	and	CC
12350	1961	34	served	serve	VBN
12350	1961	35	with	with	IN
12350	1961	36	a	a	DT
12350	1961	37	sauce	sauce	NN
12350	1961	38	.	.	.
12350	1962	1	To	to	TO
12350	1962	2	prepare	prepare	VB
12350	1962	3	the	the	DT
12350	1962	4	artichoke	artichoke	NN
12350	1962	5	remove	remove	VB
12350	1962	6	all	all	PDT
12350	1962	7	the	the	DT
12350	1962	8	hard	hard	JJ
12350	1962	9	outer	outer	JJ
12350	1962	10	leaves	leave	NNS
12350	1962	11	.	.	.
12350	1963	1	Cut	cut	VB
12350	1963	2	off	off	RP
12350	1963	3	the	the	DT
12350	1963	4	stem	stem	NN
12350	1963	5	close	close	RB
12350	1963	6	to	to	IN
12350	1963	7	the	the	DT
12350	1963	8	leaves	leave	NNS
12350	1963	9	.	.	.
12350	1964	1	Cut	cut	VB
12350	1964	2	off	off	RP
12350	1964	3	the	the	DT
12350	1964	4	top	top	NN
12350	1964	5	of	of	IN
12350	1964	6	the	the	DT
12350	1964	7	bud	bud	NN
12350	1964	8	.	.	.
12350	1965	1	Drop	drop	VB
12350	1965	2	the	the	DT
12350	1965	3	artichokes	artichoke	NNS
12350	1965	4	into	into	IN
12350	1965	5	boiling	boiling	NN
12350	1965	6	water	water	NN
12350	1965	7	and	and	CC
12350	1965	8	cook	cook	NN
12350	1965	9	until	until	IN
12350	1965	10	tender	tender	NN
12350	1965	11	,	,	,
12350	1965	12	which	which	WDT
12350	1965	13	will	will	MD
12350	1965	14	take	take	VB
12350	1965	15	from	from	IN
12350	1965	16	thirty	thirty	CD
12350	1965	17	to	to	TO
12350	1965	18	fifty	fifty	CD
12350	1965	19	minutes	minute	NNS
12350	1965	20	,	,	,
12350	1965	21	then	then	RB
12350	1965	22	take	take	VB
12350	1965	23	up	up	RP
12350	1965	24	and	and	CC
12350	1965	25	remove	remove	VB
12350	1965	26	the	the	DT
12350	1965	27	choke	choke	NN
12350	1965	28	.	.	.
12350	1966	1	Serve	serve	VB
12350	1966	2	a	a	DT
12350	1966	3	dish	dish	NN
12350	1966	4	of	of	IN
12350	1966	5	French	french	JJ
12350	1966	6	salad	salad	NN
12350	1966	7	dressing	dress	VBG
12350	1966	8	with	with	IN
12350	1966	9	the	the	DT
12350	1966	10	artichokes	artichoke	NNS
12350	1966	11	,	,	,
12350	1966	12	which	which	WDT
12350	1966	13	may	may	MD
12350	1966	14	be	be	VB
12350	1966	15	eaten	eat	VBN
12350	1966	16	either	either	CC
12350	1966	17	hot	hot	JJ
12350	1966	18	or	or	CC
12350	1966	19	cold	cold	JJ
12350	1966	20	.	.	.
12350	1967	1	Melted	melted	JJ
12350	1967	2	butter	butter	NN
12350	1967	3	also	also	RB
12350	1967	4	makes	make	VBZ
12350	1967	5	a	a	DT
12350	1967	6	delicious	delicious	JJ
12350	1967	7	sauce	sauce	NN
12350	1967	8	for	for	IN
12350	1967	9	the	the	DT
12350	1967	10	artichokes	artichoke	NNS
12350	1967	11	if	if	IN
12350	1967	12	they	-PRON-	PRP
12350	1967	13	are	be	VBP
12350	1967	14	eaten	eat	VBN
12350	1967	15	hot	hot	JJ
12350	1967	16	.	.	.
12350	1968	1	JERUSALEM	JERUSALEM	NNP
12350	1968	2	ARTICHOKE	ARTICHOKE	NNP
12350	1968	3	This	this	DT
12350	1968	4	vegetable	vegetable	NN
12350	1968	5	is	be	VBZ
12350	1968	6	in	in	IN
12350	1968	7	season	season	NN
12350	1968	8	in	in	IN
12350	1968	9	the	the	DT
12350	1968	10	fall	fall	NN
12350	1968	11	and	and	CC
12350	1968	12	spring	spring	NN
12350	1968	13	,	,	,
12350	1968	14	and	and	CC
12350	1968	15	may	may	MD
12350	1968	16	be	be	VB
12350	1968	17	cooked	cook	VBN
12350	1968	18	like	like	IN
12350	1968	19	kohl	kohl	NNP
12350	1968	20	-	-	HYPH
12350	1968	21	rabi	rabi	NNP
12350	1968	22	and	and	CC
12350	1968	23	served	serve	VBD
12350	1968	24	in	in	IN
12350	1968	25	a	a	DT
12350	1968	26	white	white	JJ
12350	1968	27	cream	cream	NN
12350	1968	28	or	or	CC
12350	1968	29	sauce	sauce	NN
12350	1968	30	.	.	.
12350	1969	1	The	the	DT
12350	1969	2	artichoke	artichoke	NN
12350	1969	3	may	may	MD
12350	1969	4	also	also	RB
12350	1969	5	be	be	VB
12350	1969	6	cooked	cook	VBN
12350	1969	7	in	in	IN
12350	1969	8	milk	milk	NN
12350	1969	9	.	.	.
12350	1970	1	When	when	WRB
12350	1970	2	this	this	DT
12350	1970	3	is	be	VBZ
12350	1970	4	done	do	VBN
12350	1970	5	,	,	,
12350	1970	6	cut	cut	VB
12350	1970	7	the	the	DT
12350	1970	8	washed	wash	VBN
12350	1970	9	and	and	CC
12350	1970	10	peeled	peel	VBD
12350	1970	11	artichoke	artichoke	NN
12350	1970	12	into	into	IN
12350	1970	13	cubes	cube	NNS
12350	1970	14	,	,	,
12350	1970	15	put	put	VBN
12350	1970	16	in	in	RP
12350	1970	17	a	a	DT
12350	1970	18	stew	stew	NN
12350	1970	19	-	-	HYPH
12350	1970	20	pan	pan	NN
12350	1970	21	,	,	,
12350	1970	22	and	and	CC
12350	1970	23	cover	cover	VB
12350	1970	24	with	with	IN
12350	1970	25	milk	milk	NN
12350	1970	26	(	(	-LRB-
12350	1970	27	a	a	DT
12350	1970	28	generous	generous	JJ
12350	1970	29	pint	pint	NN
12350	1970	30	to	to	IN
12350	1970	31	a	a	DT
12350	1970	32	quart	quart	NN
12350	1970	33	of	of	IN
12350	1970	34	cubes	cube	NNS
12350	1970	35	)	)	-RRB-
12350	1970	36	.	.	.
12350	1971	1	Add	add	VB
12350	1971	2	one	one	CD
12350	1971	3	small	small	JJ
12350	1971	4	onion	onion	NN
12350	1971	5	and	and	CC
12350	1971	6	cook	cook	VB
12350	1971	7	twenty	twenty	CD
12350	1971	8	minutes	minute	NNS
12350	1971	9	.	.	.
12350	1972	1	Beat	beat	VB
12350	1972	2	together	together	RB
12350	1972	3	one	one	CD
12350	1972	4	tablespoon	tablespoon	NN
12350	1972	5	of	of	IN
12350	1972	6	butter	butter	NN
12350	1972	7	and	and	CC
12350	1972	8	one	one	CD
12350	1972	9	level	level	NN
12350	1972	10	tablespoon	tablespoon	NN
12350	1972	11	of	of	IN
12350	1972	12	flour	flour	NN
12350	1972	13	,	,	,
12350	1972	14	and	and	CC
12350	1972	15	stir	stir	VB
12350	1972	16	this	this	DT
12350	1972	17	into	into	IN
12350	1972	18	the	the	DT
12350	1972	19	boiling	boiling	NN
12350	1972	20	milk	milk	NN
12350	1972	21	.	.	.
12350	1973	1	Then	then	RB
12350	1973	2	season	season	NN
12350	1973	3	with	with	IN
12350	1973	4	one	one	CD
12350	1973	5	teaspoon	teaspoon	NN
12350	1973	6	of	of	IN
12350	1973	7	salt	salt	NN
12350	1973	8	and	and	CC
12350	1973	9	one	one	CD
12350	1973	10	-	-	HYPH
12350	1973	11	fourth	fourth	NN
12350	1973	12	teaspoon	teaspoon	NN
12350	1973	13	of	of	IN
12350	1973	14	pepper	pepper	NN
12350	1973	15	,	,	,
12350	1973	16	and	and	CC
12350	1973	17	continue	continue	VB
12350	1973	18	the	the	DT
12350	1973	19	cooking	cook	VBG
12350	1973	20	one	one	CD
12350	1973	21	-	-	HYPH
12350	1973	22	half	half	NN
12350	1973	23	hour	hour	NN
12350	1973	24	longer	long	RBR
12350	1973	25	.	.	.
12350	1974	1	The	the	DT
12350	1974	2	cooking	cooking	NN
12350	1974	3	should	should	MD
12350	1974	4	be	be	VB
12350	1974	5	done	do	VBN
12350	1974	6	in	in	IN
12350	1974	7	a	a	DT
12350	1974	8	double	double	JJ
12350	1974	9	boiler	boiler	NN
12350	1974	10	.	.	.
12350	1975	1	The	the	DT
12350	1975	2	artichoke	artichoke	NN
12350	1975	3	also	also	RB
12350	1975	4	makes	make	VBZ
12350	1975	5	a	a	DT
12350	1975	6	very	very	RB
12350	1975	7	good	good	JJ
12350	1975	8	soup	soup	NN
12350	1975	9	.	.	.
12350	1976	1	FRENCH	french	JJ
12350	1976	2	ARTICHOKES	artichokes	NN
12350	1976	3	WITH	with	IN
12350	1976	4	TOMATO	tomato	NN
12350	1976	5	SAUCE	SAUCE	VBN
12350	1976	6	Pick	pick	VBP
12350	1976	7	off	off	RP
12350	1976	8	from	from	IN
12350	1976	9	the	the	DT
12350	1976	10	solid	solid	JJ
12350	1976	11	green	green	JJ
12350	1976	12	globes	globe	NNS
12350	1976	13	the	the	DT
12350	1976	14	outer	outer	JJ
12350	1976	15	tough	tough	JJ
12350	1976	16	petals	petal	NNS
12350	1976	17	.	.	.
12350	1977	1	Scoop	scoop	VB
12350	1977	2	out	out	RP
12350	1977	3	with	with	IN
12350	1977	4	a	a	DT
12350	1977	5	sharp	sharp	RB
12350	1977	6	-	-	HYPH
12350	1977	7	pointed	pointed	JJ
12350	1977	8	knife	knife	NN
12350	1977	9	the	the	DT
12350	1977	10	fuzzy	fuzzy	JJ
12350	1977	11	centres	centre	NNS
12350	1977	12	,	,	,
12350	1977	13	leaving	leave	VBG
12350	1977	14	the	the	DT
12350	1977	15	soft	soft	JJ
12350	1977	16	base	base	NN
12350	1977	17	,	,	,
12350	1977	18	which	which	WDT
12350	1977	19	is	be	VBZ
12350	1977	20	the	the	DT
12350	1977	21	luscious	luscious	JJ
12350	1977	22	morsel	morsel	NN
12350	1977	23	.	.	.
12350	1978	1	Cut	cut	VB
12350	1978	2	each	each	DT
12350	1978	3	artichoke	artichoke	NN
12350	1978	4	in	in	IN
12350	1978	5	halves	half	NNS
12350	1978	6	,	,	,
12350	1978	7	wash	wash	NN
12350	1978	8	,	,	,
12350	1978	9	drain	drain	VB
12350	1978	10	and	and	CC
12350	1978	11	fry	fry	VB
12350	1978	12	brown	brown	JJ
12350	1978	13	on	on	IN
12350	1978	14	each	each	DT
12350	1978	15	side	side	NN
12350	1978	16	in	in	IN
12350	1978	17	olive	olive	NN
12350	1978	18	oil	oil	NN
12350	1978	19	Make	make	VBP
12350	1978	20	tomato	tomato	NN
12350	1978	21	sauce	sauce	NN
12350	1978	22	and	and	CC
12350	1978	23	cook	cook	VB
12350	1978	24	thirty	thirty	CD
12350	1978	25	minutes	minute	NNS
12350	1978	26	in	in	IN
12350	1978	27	that	that	DT
12350	1978	28	mixture	mixture	NN
12350	1978	29	.	.	.
12350	1979	1	Then	then	RB
12350	1979	2	serve	serve	VB
12350	1979	3	.	.	.
12350	1980	1	BEET	BEET	NNP
12350	1980	2	GREENS	GREENS	NNP
12350	1980	3	Beets	Beets	NNPS
12350	1980	4	are	be	VBP
12350	1980	5	usually	usually	RB
12350	1980	6	thickly	thickly	RB
12350	1980	7	sowed	sow	VBN
12350	1980	8	,	,	,
12350	1980	9	and	and	CC
12350	1980	10	as	as	IN
12350	1980	11	the	the	DT
12350	1980	12	young	young	JJ
12350	1980	13	plants	plant	NNS
12350	1980	14	begin	begin	VBP
12350	1980	15	to	to	TO
12350	1980	16	grow	grow	VB
12350	1980	17	they	-PRON-	PRP
12350	1980	18	must	must	MD
12350	1980	19	be	be	VB
12350	1980	20	thinned	thin	VBN
12350	1980	21	out	out	RP
12350	1980	22	.	.	.
12350	1981	1	These	these	DT
12350	1981	2	plants	plant	NNS
12350	1981	3	make	make	VBP
12350	1981	4	delicious	delicious	JJ
12350	1981	5	greens	green	NNS
12350	1981	6	,	,	,
12350	1981	7	and	and	CC
12350	1981	8	even	even	RB
12350	1981	9	the	the	DT
12350	1981	10	tops	top	NNS
12350	1981	11	of	of	IN
12350	1981	12	the	the	DT
12350	1981	13	ordinary	ordinary	JJ
12350	1981	14	market	market	NN
12350	1981	15	beets	beet	NNS
12350	1981	16	are	be	VBP
12350	1981	17	good	good	JJ
12350	1981	18	if	if	IN
12350	1981	19	properly	properly	RB
12350	1981	20	prepared	prepared	JJ
12350	1981	21	.	.	.
12350	1982	1	Examine	examine	VB
12350	1982	2	the	the	DT
12350	1982	3	leaves	leave	NNS
12350	1982	4	carefully	carefully	RB
12350	1982	5	to	to	TO
12350	1982	6	be	be	VB
12350	1982	7	sure	sure	JJ
12350	1982	8	that	that	IN
12350	1982	9	there	there	EX
12350	1982	10	are	be	VBP
12350	1982	11	no	no	DT
12350	1982	12	insects	insect	NNS
12350	1982	13	on	on	IN
12350	1982	14	them	-PRON-	PRP
12350	1982	15	;	;	:
12350	1982	16	wash	wash	VB
12350	1982	17	thoroughly	thoroughly	RB
12350	1982	18	in	in	IN
12350	1982	19	several	several	JJ
12350	1982	20	waters	water	NNS
12350	1982	21	,	,	,
12350	1982	22	and	and	CC
12350	1982	23	put	put	VBD
12350	1982	24	over	over	RP
12350	1982	25	the	the	DT
12350	1982	26	fire	fire	NN
12350	1982	27	in	in	IN
12350	1982	28	a	a	DT
12350	1982	29	large	large	JJ
12350	1982	30	kettle	kettle	NN
12350	1982	31	of	of	IN
12350	1982	32	boiling	boiling	NN
12350	1982	33	water	water	NN
12350	1982	34	.	.	.
12350	1983	1	Add	add	VB
12350	1983	2	one	one	CD
12350	1983	3	teaspoon	teaspoon	NN
12350	1983	4	of	of	IN
12350	1983	5	salt	salt	NN
12350	1983	6	for	for	IN
12350	1983	7	every	every	DT
12350	1983	8	two	two	CD
12350	1983	9	quarts	quart	NNS
12350	1983	10	of	of	IN
12350	1983	11	greens	green	NNS
12350	1983	12	;	;	:
12350	1983	13	boil	boil	VB
12350	1983	14	rapidly	rapidly	RB
12350	1983	15	about	about	IN
12350	1983	16	thirty	thirty	CD
12350	1983	17	minutes	minute	NNS
12350	1983	18	or	or	CC
12350	1983	19	until	until	IN
12350	1983	20	tender	tender	NN
12350	1983	21	;	;	:
12350	1983	22	drain	drain	VB
12350	1983	23	off	off	RP
12350	1983	24	the	the	DT
12350	1983	25	water	water	NN
12350	1983	26	;	;	:
12350	1983	27	chop	chop	VB
12350	1983	28	well	well	RB
12350	1983	29	and	and	CC
12350	1983	30	season	season	NN
12350	1983	31	with	with	IN
12350	1983	32	butter	butter	NN
12350	1983	33	and	and	CC
12350	1983	34	salt	salt	NN
12350	1983	35	.	.	.
12350	1984	1	BOILED	BOILED	NNP
12350	1984	2	BEETS	BEETS	NNP
12350	1984	3	Carefully	carefully	RB
12350	1984	4	wash	wash	VB
12350	1984	5	any	any	DT
12350	1984	6	earth	earth	NN
12350	1984	7	off	off	IN
12350	1984	8	the	the	DT
12350	1984	9	beets	beet	NNS
12350	1984	10	,	,	,
12350	1984	11	but	but	CC
12350	1984	12	every	every	DT
12350	1984	13	care	care	NN
12350	1984	14	is	be	VBZ
12350	1984	15	needed	need	VBN
12350	1984	16	to	to	TO
12350	1984	17	avoid	avoid	VB
12350	1984	18	breaking	break	VBG
12350	1984	19	the	the	DT
12350	1984	20	skin	skin	NN
12350	1984	21	,	,	,
12350	1984	22	roots	root	NNS
12350	1984	23	or	or	CC
12350	1984	24	crown	crown	NN
12350	1984	25	;	;	:
12350	1984	26	if	if	IN
12350	1984	27	this	this	DT
12350	1984	28	is	be	VBZ
12350	1984	29	done	do	VBN
12350	1984	30	much	much	JJ
12350	1984	31	of	of	IN
12350	1984	32	their	-PRON-	PRP$
12350	1984	33	color	color	NN
12350	1984	34	will	will	MD
12350	1984	35	be	be	VB
12350	1984	36	lost	lose	VBN
12350	1984	37	,	,	,
12350	1984	38	and	and	CC
12350	1984	39	they	-PRON-	PRP
12350	1984	40	will	will	MD
12350	1984	41	be	be	VB
12350	1984	42	a	a	DT
12350	1984	43	dull	dull	JJ
12350	1984	44	pink	pink	NN
12350	1984	45	.	.	.
12350	1985	1	Lay	lay	VB
12350	1985	2	them	-PRON-	PRP
12350	1985	3	in	in	IN
12350	1985	4	plenty	plenty	NN
12350	1985	5	of	of	IN
12350	1985	6	boiling	boiling	NN
12350	1985	7	water	water	NN
12350	1985	8	,	,	,
12350	1985	9	with	with	IN
12350	1985	10	a	a	DT
12350	1985	11	little	little	JJ
12350	1985	12	vinegar	vinegar	NN
12350	1985	13	;	;	,
12350	1985	14	boil	boil	VB
12350	1985	15	them	-PRON-	PRP
12350	1985	16	steadily	steadily	RB
12350	1985	17	,	,	,
12350	1985	18	keeping	keep	VBG
12350	1985	19	them	-PRON-	PRP
12350	1985	20	well	well	RB
12350	1985	21	covered	cover	VBN
12350	1985	22	with	with	IN
12350	1985	23	water	water	NN
12350	1985	24	for	for	IN
12350	1985	25	about	about	RB
12350	1985	26	one	one	CD
12350	1985	27	and	and	CC
12350	1985	28	one	one	CD
12350	1985	29	-	-	HYPH
12350	1985	30	half	half	NN
12350	1985	31	to	to	IN
12350	1985	32	two	two	CD
12350	1985	33	hours	hour	NNS
12350	1985	34	for	for	IN
12350	1985	35	small	small	JJ
12350	1985	36	beets	beet	NNS
12350	1985	37	and	and	CC
12350	1985	38	two	two	CD
12350	1985	39	to	to	TO
12350	1985	40	three	three	CD
12350	1985	41	and	and	CC
12350	1985	42	one	one	CD
12350	1985	43	-	-	HYPH
12350	1985	44	half	half	NN
12350	1985	45	hours	hour	NNS
12350	1985	46	for	for	IN
12350	1985	47	large	large	JJ
12350	1985	48	ones	one	NNS
12350	1985	49	.	.	.
12350	1986	1	If	if	IN
12350	1986	2	they	-PRON-	PRP
12350	1986	3	are	be	VBP
12350	1986	4	to	to	TO
12350	1986	5	be	be	VB
12350	1986	6	served	serve	VBN
12350	1986	7	hot	hot	JJ
12350	1986	8	,	,	,
12350	1986	9	cut	cut	VBN
12350	1986	10	off	off	RP
12350	1986	11	the	the	DT
12350	1986	12	roots	root	NNS
12350	1986	13	and	and	CC
12350	1986	14	crown	crown	VB
12350	1986	15	and	and	CC
12350	1986	16	rub	rub	VB
12350	1986	17	off	off	RP
12350	1986	18	the	the	DT
12350	1986	19	skin	skin	NN
12350	1986	20	directly	directly	RB
12350	1986	21	,	,	,
12350	1986	22	but	but	CC
12350	1986	23	if	if	IN
12350	1986	24	to	to	TO
12350	1986	25	be	be	VB
12350	1986	26	served	serve	VBN
12350	1986	27	cold	cold	JJ
12350	1986	28	,	,	,
12350	1986	29	leave	leave	VB
12350	1986	30	them	-PRON-	PRP
12350	1986	31	until	until	IN
12350	1986	32	they	-PRON-	PRP
12350	1986	33	have	have	VBP
12350	1986	34	become	become	VBN
12350	1986	35	cold	cold	JJ
12350	1986	36	and	and	CC
12350	1986	37	then	then	RB
12350	1986	38	cut	cut	VB
12350	1986	39	into	into	IN
12350	1986	40	thin	thin	JJ
12350	1986	41	slices	slice	NNS
12350	1986	42	and	and	CC
12350	1986	43	sprinkle	sprinkle	VB
12350	1986	44	with	with	IN
12350	1986	45	salt	salt	NN
12350	1986	46	and	and	CC
12350	1986	47	pepper	pepper	NN
12350	1986	48	and	and	CC
12350	1986	49	pour	pour	VB
12350	1986	50	some	some	DT
12350	1986	51	vinegar	vinegar	NN
12350	1986	52	over	over	IN
12350	1986	53	them	-PRON-	PRP
12350	1986	54	.	.	.
12350	1987	1	If	if	IN
12350	1987	2	to	to	TO
12350	1987	3	be	be	VB
12350	1987	4	eaten	eat	VBN
12350	1987	5	hot	hot	JJ
12350	1987	6	,	,	,
12350	1987	7	cut	cut	VB
12350	1987	8	them	-PRON-	PRP
12350	1987	9	into	into	IN
12350	1987	10	thin	thin	JJ
12350	1987	11	slices	slice	NNS
12350	1987	12	,	,	,
12350	1987	13	arrange	arrange	VB
12350	1987	14	them	-PRON-	PRP
12350	1987	15	on	on	IN
12350	1987	16	a	a	DT
12350	1987	17	hot	hot	JJ
12350	1987	18	vegetable	vegetable	NN
12350	1987	19	dish	dish	NN
12350	1987	20	and	and	CC
12350	1987	21	pour	pour	VBP
12350	1987	22	over	over	IN
12350	1987	23	white	white	JJ
12350	1987	24	sauce	sauce	NN
12350	1987	25	or	or	CC
12350	1987	26	melted	melted	JJ
12350	1987	27	butter	butter	NN
12350	1987	28	,	,	,
12350	1987	29	or	or	CC
12350	1987	30	hand	hand	VB
12350	1987	31	these	these	DT
12350	1987	32	separately	separately	RB
12350	1987	33	.	.	.
12350	1988	1	BAKED	baked	JJ
12350	1988	2	BEETS	BEETS	NNP
12350	1988	3	Boil	Boil	NNP
12350	1988	4	large	large	JJ
12350	1988	5	beetroot	beetroot	NN
12350	1988	6	about	about	RB
12350	1988	7	two	two	CD
12350	1988	8	hours	hour	NNS
12350	1988	9	,	,	,
12350	1988	10	being	be	VBG
12350	1988	11	careful	careful	JJ
12350	1988	12	not	not	RB
12350	1988	13	to	to	TO
12350	1988	14	pierce	pierce	VB
12350	1988	15	it	-PRON-	PRP
12350	1988	16	.	.	.
12350	1989	1	When	when	WRB
12350	1989	2	cold	cold	JJ
12350	1989	3	mash	mash	NN
12350	1989	4	very	very	RB
12350	1989	5	smooth	smooth	JJ
12350	1989	6	,	,	,
12350	1989	7	add	add	VBP
12350	1989	8	a	a	DT
12350	1989	9	little	little	JJ
12350	1989	10	drippings	dripping	NNS
12350	1989	11	,	,	,
12350	1989	12	pepper	pepper	NN
12350	1989	13	,	,	,
12350	1989	14	salt	salt	NN
12350	1989	15	and	and	CC
12350	1989	16	stock	stock	NN
12350	1989	17	.	.	.
12350	1990	1	Place	place	NN
12350	1990	2	in	in	IN
12350	1990	3	a	a	DT
12350	1990	4	greased	greased	JJ
12350	1990	5	pan	pan	NN
12350	1990	6	and	and	CC
12350	1990	7	bake	bake	VB
12350	1990	8	one	one	CD
12350	1990	9	hour	hour	NN
12350	1990	10	.	.	.
12350	1991	1	SOUR	SOUR	NNP
12350	1991	2	BUTTERED	BUTTERED	NNS
12350	1991	3	BEETS	beets	NN
12350	1991	4	Wash	Wash	NNP
12350	1991	5	as	as	IN
12350	1991	6	many	many	JJ
12350	1991	7	beets	beet	NNS
12350	1991	8	as	as	IN
12350	1991	9	required	require	VBN
12350	1991	10	and	and	CC
12350	1991	11	cook	cook	VBP
12350	1991	12	in	in	IN
12350	1991	13	bailing	bailing	NN
12350	1991	14	water	water	NN
12350	1991	15	until	until	IN
12350	1991	16	tender	tender	NN
12350	1991	17	.	.	.
12350	1992	1	Drain	drain	VB
12350	1992	2	and	and	CC
12350	1992	3	turn	turn	VB
12350	1992	4	into	into	IN
12350	1992	5	cold	cold	JJ
12350	1992	6	water	water	NN
12350	1992	7	for	for	IN
12350	1992	8	peeling	peel	VBG
12350	1992	9	.	.	.
12350	1993	1	Remove	remove	VB
12350	1993	2	the	the	DT
12350	1993	3	skins	skin	NNS
12350	1993	4	,	,	,
12350	1993	5	slice	slice	VB
12350	1993	6	and	and	CC
12350	1993	7	sprinkle	sprinkle	VB
12350	1993	8	with	with	IN
12350	1993	9	as	as	RB
12350	1993	10	much	much	JJ
12350	1993	11	salt	salt	NN
12350	1993	12	as	as	IN
12350	1993	13	desired	desire	VBN
12350	1993	14	.	.	.
12350	1994	1	Melt	Melt	NNP
12350	1994	2	one	one	CD
12350	1994	3	-	-	HYPH
12350	1994	4	half	half	NN
12350	1994	5	cup	cup	NN
12350	1994	6	of	of	IN
12350	1994	7	butter	butter	NN
12350	1994	8	in	in	IN
12350	1994	9	a	a	DT
12350	1994	10	large	large	JJ
12350	1994	11	frying	frying	NN
12350	1994	12	-	-	HYPH
12350	1994	13	pan	pan	NN
12350	1994	14	and	and	CC
12350	1994	15	add	add	VB
12350	1994	16	two	two	CD
12350	1994	17	tablespoons	tablespoon	NNS
12350	1994	18	of	of	IN
12350	1994	19	strained	strained	JJ
12350	1994	20	lemon	lemon	NN
12350	1994	21	juice	juice	NN
12350	1994	22	.	.	.
12350	1995	1	Stir	stir	VB
12350	1995	2	the	the	DT
12350	1995	3	butter	butter	NN
12350	1995	4	and	and	CC
12350	1995	5	lemon	lemon	NN
12350	1995	6	juice	juice	NN
12350	1995	7	until	until	IN
12350	1995	8	blended	blend	VBN
12350	1995	9	,	,	,
12350	1995	10	keeping	keep	VBG
12350	1995	11	the	the	DT
12350	1995	12	fire	fire	NN
12350	1995	13	low	low	NN
12350	1995	14	.	.	.
12350	1996	1	Now	now	RB
12350	1996	2	turn	turn	VB
12350	1996	3	the	the	DT
12350	1996	4	beets	beet	NNS
12350	1996	5	into	into	IN
12350	1996	6	this	this	DT
12350	1996	7	sauce	sauce	NN
12350	1996	8	,	,	,
12350	1996	9	cover	cover	VB
12350	1996	10	the	the	DT
12350	1996	11	pan	pan	NN
12350	1996	12	and	and	CC
12350	1996	13	shake	shake	VB
12350	1996	14	and	and	CC
12350	1996	15	toss	toss	VB
12350	1996	16	until	until	IN
12350	1996	17	the	the	DT
12350	1996	18	sauce	sauce	NN
12350	1996	19	has	have	VBZ
12350	1996	20	been	be	VBN
12350	1996	21	well	well	RB
12350	1996	22	distributed	distribute	VBN
12350	1996	23	.	.	.
12350	1997	1	Serve	serve	VB
12350	1997	2	hot	hot	JJ
12350	1997	3	at	at	IN
12350	1997	4	once	once	RB
12350	1997	5	.	.	.
12350	1998	1	CELERIAC	CELERIAC	NNP
12350	1998	2	This	this	DT
12350	1998	3	vegetable	vegetable	NN
12350	1998	4	is	be	VBZ
12350	1998	5	also	also	RB
12350	1998	6	known	know	VBN
12350	1998	7	as	as	IN
12350	1998	8	"	"	``
12350	1998	9	knot	knot	JJ
12350	1998	10	celery	celery	NN
12350	1998	11	"	"	''
12350	1998	12	and	and	CC
12350	1998	13	"	"	``
12350	1998	14	turnip	turnip	NN
12350	1998	15	-	-	HYPH
12350	1998	16	rooted	root	VBN
12350	1998	17	celery	celery	NN
12350	1998	18	.	.	.
12350	1998	19	"	"	''
12350	1999	1	The	the	DT
12350	1999	2	roots	root	NNS
12350	1999	3	,	,	,
12350	1999	4	which	which	WDT
12350	1999	5	are	be	VBP
12350	1999	6	about	about	IN
12350	1999	7	the	the	DT
12350	1999	8	size	size	NN
12350	1999	9	of	of	IN
12350	1999	10	a	a	DT
12350	1999	11	white	white	JJ
12350	1999	12	turnip	turnip	NN
12350	1999	13	,	,	,
12350	1999	14	and	and	CC
12350	1999	15	not	not	RB
12350	1999	16	the	the	DT
12350	1999	17	stalks	stalk	NNS
12350	1999	18	are	be	VBP
12350	1999	19	eaten	eat	VBN
12350	1999	20	.	.	.
12350	2000	1	They	-PRON-	PRP
12350	2000	2	are	be	VBP
12350	2000	3	more	more	RBR
12350	2000	4	often	often	RB
12350	2000	5	used	use	VBN
12350	2000	6	as	as	IN
12350	2000	7	a	a	DT
12350	2000	8	vegetable	vegetable	NN
12350	2000	9	than	than	IN
12350	2000	10	as	as	IN
12350	2000	11	a	a	DT
12350	2000	12	salad	salad	NN
12350	2000	13	.	.	.
12350	2001	1	Pare	pare	VB
12350	2001	2	the	the	DT
12350	2001	3	celeriac	celeriac	NNS
12350	2001	4	,	,	,
12350	2001	5	cut	cut	VBN
12350	2001	6	in	in	IN
12350	2001	7	thin	thin	JJ
12350	2001	8	,	,	,
12350	2001	9	narrow	narrow	JJ
12350	2001	10	slices	slice	NNS
12350	2001	11	,	,	,
12350	2001	12	and	and	CC
12350	2001	13	put	put	VBN
12350	2001	14	into	into	IN
12350	2001	15	cold	cold	JJ
12350	2001	16	water	water	NN
12350	2001	17	.	.	.
12350	2002	1	Drain	drain	NN
12350	2002	2	from	from	IN
12350	2002	3	this	this	DT
12350	2002	4	water	water	NN
12350	2002	5	and	and	CC
12350	2002	6	drop	drop	VB
12350	2002	7	into	into	IN
12350	2002	8	boiling	boiling	NN
12350	2002	9	water	water	NN
12350	2002	10	and	and	CC
12350	2002	11	boil	boil	VB
12350	2002	12	thirty	thirty	CD
12350	2002	13	minutes	minute	NNS
12350	2002	14	.	.	.
12350	2003	1	Drain	drain	VB
12350	2003	2	and	and	CC
12350	2003	3	rinse	rinse	NN
12350	2003	4	with	with	IN
12350	2003	5	cold	cold	JJ
12350	2003	6	water	water	NN
12350	2003	7	.	.	.
12350	2004	1	The	the	DT
12350	2004	2	celeriac	celeriac	NNS
12350	2004	3	is	be	VBZ
12350	2004	4	now	now	RB
12350	2004	5	ready	ready	JJ
12350	2004	6	to	to	TO
12350	2004	7	be	be	VB
12350	2004	8	prepared	prepare	VBN
12350	2004	9	and	and	CC
12350	2004	10	served	serve	VBN
12350	2004	11	the	the	DT
12350	2004	12	same	same	JJ
12350	2004	13	as	as	IN
12350	2004	14	celery	celery	NN
12350	2004	15	.	.	.
12350	2005	1	PURÉE	PURÉE	VBN
12350	2005	2	OF	of	IN
12350	2005	3	CELERIAC	CELERIAC	NNP
12350	2005	4	Boil	Boil	NNP
12350	2005	5	as	as	IN
12350	2005	6	directed	direct	VBN
12350	2005	7	above	above	IN
12350	2005	8	and	and	CC
12350	2005	9	press	press	VB
12350	2005	10	through	through	IN
12350	2005	11	a	a	DT
12350	2005	12	sieve	sieve	NN
12350	2005	13	.	.	.
12350	2006	1	To	to	IN
12350	2006	2	one	one	CD
12350	2006	3	quart	quart	NN
12350	2006	4	take	take	VB
12350	2006	5	two	two	CD
12350	2006	6	tablespoons	tablespoon	NNS
12350	2006	7	of	of	IN
12350	2006	8	butter	butter	NN
12350	2006	9	blended	blend	VBN
12350	2006	10	with	with	IN
12350	2006	11	two	two	CD
12350	2006	12	tablespoons	tablespoon	NNS
12350	2006	13	flour	flour	NN
12350	2006	14	and	and	CC
12350	2006	15	cooked	cook	VBN
12350	2006	16	until	until	IN
12350	2006	17	smooth	smooth	JJ
12350	2006	18	and	and	CC
12350	2006	19	frothy	frothy	JJ
12350	2006	20	,	,	,
12350	2006	21	add	add	VB
12350	2006	22	the	the	DT
12350	2006	23	strained	strained	JJ
12350	2006	24	celeriac	celeriac	NNS
12350	2006	25	and	and	CC
12350	2006	26	cook	cook	VB
12350	2006	27	five	five	CD
12350	2006	28	minutes	minute	NNS
12350	2006	29	,	,	,
12350	2006	30	stirring	stir	VBG
12350	2006	31	frequently	frequently	RB
12350	2006	32	.	.	.
12350	2007	1	Add	add	VB
12350	2007	2	one	one	CD
12350	2007	3	teaspoon	teaspoon	NN
12350	2007	4	of	of	IN
12350	2007	5	salt	salt	NN
12350	2007	6	and	and	CC
12350	2007	7	a	a	DT
12350	2007	8	half	half	JJ
12350	2007	9	cup	cup	NN
12350	2007	10	of	of	IN
12350	2007	11	cream	cream	NN
12350	2007	12	,	,	,
12350	2007	13	cook	cook	VB
12350	2007	14	five	five	CD
12350	2007	15	minutes	minute	NNS
12350	2007	16	longer	long	RBR
12350	2007	17	and	and	CC
12350	2007	18	serve	serve	VB
12350	2007	19	hot	hot	JJ
12350	2007	20	on	on	IN
12350	2007	21	toast	toast	NN
12350	2007	22	or	or	CC
12350	2007	23	fried	fry	VBN
12350	2007	24	bread	bread	NN
12350	2007	25	.	.	.
12350	2008	1	CAULIFLOWER	CAULIFLOWER	NNP
12350	2008	2	Trim	trim	VB
12350	2008	3	off	off	IN
12350	2008	4	the	the	DT
12350	2008	5	outside	outside	JJ
12350	2008	6	leaves	leave	NNS
12350	2008	7	and	and	CC
12350	2008	8	cut	cut	VBD
12350	2008	9	the	the	DT
12350	2008	10	stalk	stalk	NN
12350	2008	11	even	even	RB
12350	2008	12	with	with	IN
12350	2008	13	the	the	DT
12350	2008	14	flower	flower	NN
12350	2008	15	.	.	.
12350	2009	1	Let	let	VB
12350	2009	2	it	-PRON-	PRP
12350	2009	3	stand	stand	VB
12350	2009	4	upside	upside	RB
12350	2009	5	down	down	RB
12350	2009	6	in	in	IN
12350	2009	7	cold	cold	JJ
12350	2009	8	salted	salted	JJ
12350	2009	9	water	water	NN
12350	2009	10	for	for	IN
12350	2009	11	twenty	twenty	CD
12350	2009	12	minutes	minute	NNS
12350	2009	13	.	.	.
12350	2010	1	Put	put	VB
12350	2010	2	it	-PRON-	PRP
12350	2010	3	into	into	IN
12350	2010	4	a	a	DT
12350	2010	5	generous	generous	JJ
12350	2010	6	quantity	quantity	NN
12350	2010	7	of	of	IN
12350	2010	8	rapidly	rapidly	RB
12350	2010	9	boiling	boil	VBG
12350	2010	10	salted	salt	VBN
12350	2010	11	water	water	NN
12350	2010	12	and	and	CC
12350	2010	13	cook	cook	VB
12350	2010	14	it	-PRON-	PRP
12350	2010	15	uncovered	uncover	VBD
12350	2010	16	about	about	RB
12350	2010	17	twenty	twenty	CD
12350	2010	18	minutes	minute	NNS
12350	2010	19	or	or	CC
12350	2010	20	until	until	IN
12350	2010	21	tender	tender	NN
12350	2010	22	,	,	,
12350	2010	23	but	but	CC
12350	2010	24	not	not	RB
12350	2010	25	so	so	RB
12350	2010	26	soft	soft	JJ
12350	2010	27	as	as	IN
12350	2010	28	to	to	TO
12350	2010	29	fall	fall	VB
12350	2010	30	to	to	IN
12350	2010	31	pieces	piece	NNS
12350	2010	32	.	.	.
12350	2011	1	Remove	remove	VB
12350	2011	2	any	any	DT
12350	2011	3	scum	scum	NN
12350	2011	4	from	from	IN
12350	2011	5	the	the	DT
12350	2011	6	water	water	NN
12350	2011	7	before	before	IN
12350	2011	8	lifting	lift	VBG
12350	2011	9	out	out	RP
12350	2011	10	the	the	DT
12350	2011	11	cauliflower	cauliflower	NN
12350	2011	12	.	.	.
12350	2012	1	If	if	IN
12350	2012	2	not	not	RB
12350	2012	3	perfectly	perfectly	RB
12350	2012	4	white	white	JJ
12350	2012	5	,	,	,
12350	2012	6	rub	rub	VB
12350	2012	7	a	a	DT
12350	2012	8	little	little	JJ
12350	2012	9	white	white	JJ
12350	2012	10	sauce	sauce	NN
12350	2012	11	over	over	IN
12350	2012	12	it	-PRON-	PRP
12350	2012	13	.	.	.
12350	2013	1	Serve	serve	VB
12350	2013	2	with	with	IN
12350	2013	3	it	-PRON-	PRP
12350	2013	4	a	a	DT
12350	2013	5	white	white	JJ
12350	2013	6	,	,	,
12350	2013	7	a	a	DT
12350	2013	8	Bechamel	Bechamel	NNP
12350	2013	9	,	,	,
12350	2013	10	or	or	CC
12350	2013	11	a	a	DT
12350	2013	12	Hollandaise	Hollandaise	NNP
12350	2013	13	sauce	sauce	NN
12350	2013	14	;	;	:
12350	2013	15	or	or	CC
12350	2013	16	it	-PRON-	PRP
12350	2013	17	may	may	MD
12350	2013	18	be	be	VB
12350	2013	19	served	serve	VBN
12350	2013	20	as	as	IN
12350	2013	21	a	a	DT
12350	2013	22	garnish	garnish	NN
12350	2013	23	to	to	IN
12350	2013	24	chicken	chicken	NN
12350	2013	25	,	,	,
12350	2013	26	sweetbreads	sweetbread	NNS
12350	2013	27	,	,	,
12350	2013	28	etc	etc	FW
12350	2013	29	.	.	FW
12350	2013	30	,	,	,
12350	2013	31	the	the	DT
12350	2013	32	little	little	JJ
12350	2013	33	bunches	bunche	NNS
12350	2013	34	being	be	VBG
12350	2013	35	broken	break	VBN
12350	2013	36	off	off	RP
12350	2013	37	and	and	CC
12350	2013	38	mixed	mix	VBN
12350	2013	39	with	with	IN
12350	2013	40	the	the	DT
12350	2013	41	sauce	sauce	NN
12350	2013	42	.	.	.
12350	2014	1	SPANISH	SPANISH	NNS
12350	2014	2	CAULIFLOWER	CAULIFLOWER	NNP
12350	2014	3	Finely	finely	RB
12350	2014	4	chop	chop	VBP
12350	2014	5	one	one	CD
12350	2014	6	medium	medium	JJ
12350	2014	7	-	-	HYPH
12350	2014	8	size	size	NN
12350	2014	9	onion	onion	NN
12350	2014	10	and	and	CC
12350	2014	11	a	a	DT
12350	2014	12	small	small	JJ
12350	2014	13	bunch	bunch	NN
12350	2014	14	of	of	IN
12350	2014	15	parsley	parsley	NN
12350	2014	16	.	.	.
12350	2015	1	Melt	Melt	NNP
12350	2015	2	one	one	CD
12350	2015	3	tablespoon	tablespoon	NN
12350	2015	4	butter	butter	NN
12350	2015	5	in	in	IN
12350	2015	6	a	a	DT
12350	2015	7	pan	pan	NN
12350	2015	8	and	and	CC
12350	2015	9	fry	fry	VB
12350	2015	10	the	the	DT
12350	2015	11	onion	onion	NN
12350	2015	12	until	until	IN
12350	2015	13	it	-PRON-	PRP
12350	2015	14	is	be	VBZ
12350	2015	15	brown	brown	JJ
12350	2015	16	.	.	.
12350	2016	1	Season	season	NN
12350	2016	2	with	with	IN
12350	2016	3	celery	celery	NN
12350	2016	4	salt	salt	NN
12350	2016	5	.	.	.
12350	2017	1	Blend	blend	NN
12350	2017	2	in	in	IN
12350	2017	3	one	one	CD
12350	2017	4	tablespoon	tablespoon	NN
12350	2017	5	flour	flour	NN
12350	2017	6	,	,	,
12350	2017	7	add	add	VB
12350	2017	8	one	one	CD
12350	2017	9	cup	cup	NN
12350	2017	10	boiling	boiling	NN
12350	2017	11	water	water	NN
12350	2017	12	and	and	CC
12350	2017	13	let	let	VB
12350	2017	14	simmer	simmer	NN
12350	2017	15	for	for	IN
12350	2017	16	half	half	PDT
12350	2017	17	an	an	DT
12350	2017	18	hour	hour	NN
12350	2017	19	.	.	.
12350	2018	1	Carefully	carefully	RB
12350	2018	2	clean	clean	VB
12350	2018	3	the	the	DT
12350	2018	4	cauliflower	cauliflower	NN
12350	2018	5	and	and	CC
12350	2018	6	boil	boil	VB
12350	2018	7	for	for	IN
12350	2018	8	one	one	CD
12350	2018	9	-	-	HYPH
12350	2018	10	half	half	NN
12350	2018	11	hour	hour	NN
12350	2018	12	.	.	.
12350	2019	1	Drain	drain	VB
12350	2019	2	the	the	DT
12350	2019	3	onion	onion	NN
12350	2019	4	sauce	sauce	NN
12350	2019	5	,	,	,
12350	2019	6	add	add	VB
12350	2019	7	three	three	CD
12350	2019	8	tablespoons	tablespoon	NNS
12350	2019	9	tomato	tomato	NNP
12350	2019	10	catsup	catsup	NN
12350	2019	11	,	,	,
12350	2019	12	drain	drain	VB
12350	2019	13	the	the	DT
12350	2019	14	cauliflower	cauliflower	NN
12350	2019	15	,	,	,
12350	2019	16	turn	turn	VB
12350	2019	17	into	into	IN
12350	2019	18	a	a	DT
12350	2019	19	baking	baking	NN
12350	2019	20	-	-	HYPH
12350	2019	21	pan	pan	NN
12350	2019	22	,	,	,
12350	2019	23	pour	pour	VBP
12350	2019	24	over	over	IN
12350	2019	25	the	the	DT
12350	2019	26	sauce	sauce	NN
12350	2019	27	,	,	,
12350	2019	28	place	place	NN
12350	2019	29	in	in	IN
12350	2019	30	a	a	DT
12350	2019	31	moderate	moderate	JJ
12350	2019	32	oven	oven	NN
12350	2019	33	for	for	IN
12350	2019	34	five	five	CD
12350	2019	35	minutes	minute	NNS
12350	2019	36	and	and	CC
12350	2019	37	serve	serve	VB
12350	2019	38	hot	hot	JJ
12350	2019	39	.	.	.
12350	2020	1	CAULIFLOWER	cauliflower	NN
12350	2020	2	WITH	with	IN
12350	2020	3	BROWN	BROWN	NNP
12350	2020	4	CRUMBS	crumbs	NN
12350	2020	5	Drain	drain	NN
12350	2020	6	and	and	CC
12350	2020	7	place	place	VB
12350	2020	8	the	the	DT
12350	2020	9	hot	hot	JJ
12350	2020	10	cauliflower	cauliflower	NN
12350	2020	11	in	in	IN
12350	2020	12	serving	serve	VBG
12350	2020	13	dish	dish	NN
12350	2020	14	,	,	,
12350	2020	15	and	and	CC
12350	2020	16	pour	pour	VB
12350	2020	17	over	over	IN
12350	2020	18	it	-PRON-	PRP
12350	2020	19	two	two	CD
12350	2020	20	tablespoons	tablespoon	NNS
12350	2020	21	fine	fine	JJ
12350	2020	22	bread	bread	NN
12350	2020	23	crumbs	crumb	NNS
12350	2020	24	browned	brown	VBN
12350	2020	25	in	in	IN
12350	2020	26	one	one	CD
12350	2020	27	tablespoon	tablespoon	NN
12350	2020	28	of	of	IN
12350	2020	29	hot	hot	JJ
12350	2020	30	butter	butter	NN
12350	2020	31	or	or	CC
12350	2020	32	fat	fat	NN
12350	2020	33	.	.	.
12350	2021	1	Serve	serve	VB
12350	2021	2	hot	hot	JJ
12350	2021	3	.	.	.
12350	2022	1	Asparagus	Asparagus	NNP
12350	2022	2	may	may	MD
12350	2022	3	be	be	VB
12350	2022	4	served	serve	VBN
12350	2022	5	in	in	IN
12350	2022	6	this	this	DT
12350	2022	7	style	style	NN
12350	2022	8	.	.	.
12350	2023	1	CAULIFLOWER	cauliflower	NN
12350	2023	2	OR	or	CC
12350	2023	3	ASPARAGUS	asparagus	NN
12350	2023	4	(	(	-LRB-
12350	2023	5	HUNGARIAN	HUNGARIAN	NNP
12350	2023	6	)	)	-RRB-
12350	2023	7	Cook	Cook	NNP
12350	2023	8	in	in	IN
12350	2023	9	salt	salt	NN
12350	2023	10	water	water	NN
12350	2023	11	until	until	IN
12350	2023	12	tender	tender	NN
12350	2023	13	.	.	.
12350	2024	1	Spread	Spread	VBN
12350	2024	2	with	with	IN
12350	2024	3	bread	bread	NN
12350	2024	4	crumbs	crumb	NNS
12350	2024	5	and	and	CC
12350	2024	6	butter	butter	NN
12350	2024	7	.	.	.
12350	2025	1	Pour	pour	VB
12350	2025	2	some	some	DT
12350	2025	3	sour	sour	JJ
12350	2025	4	cream	cream	NN
12350	2025	5	over	over	IN
12350	2025	6	the	the	DT
12350	2025	7	vegetable	vegetable	NN
12350	2025	8	and	and	CC
12350	2025	9	bake	bake	NN
12350	2025	10	until	until	IN
12350	2025	11	the	the	DT
12350	2025	12	crumbs	crumb	NNS
12350	2025	13	are	be	VBP
12350	2025	14	a	a	DT
12350	2025	15	golden	golden	JJ
12350	2025	16	brown	brown	NN
12350	2025	17	.	.	.
12350	2026	1	SCALLOPED	SCALLOPED	NNP
12350	2026	2	CAULIFLOWER	CAULIFLOWER	NNP
12350	2026	3	Boil	Boil	NNP
12350	2026	4	and	and	CC
12350	2026	5	drain	drain	VB
12350	2026	6	off	off	RP
12350	2026	7	the	the	DT
12350	2026	8	water	water	NN
12350	2026	9	,	,	,
12350	2026	10	grease	grease	VB
12350	2026	11	a	a	DT
12350	2026	12	baking	baking	NN
12350	2026	13	-	-	HYPH
12350	2026	14	dish	dish	NN
12350	2026	15	,	,	,
12350	2026	16	line	line	NN
12350	2026	17	with	with	IN
12350	2026	18	a	a	DT
12350	2026	19	layer	layer	NN
12350	2026	20	of	of	IN
12350	2026	21	cauliflower	cauliflower	NN
12350	2026	22	,	,	,
12350	2026	23	add	add	VB
12350	2026	24	a	a	DT
12350	2026	25	layer	layer	NN
12350	2026	26	of	of	IN
12350	2026	27	toasted	toasted	JJ
12350	2026	28	bread	bread	NN
12350	2026	29	crumbs	crumb	NNS
12350	2026	30	,	,	,
12350	2026	31	another	another	DT
12350	2026	32	of	of	IN
12350	2026	33	cauliflower	cauliflower	NN
12350	2026	34	and	and	CC
12350	2026	35	so	so	RB
12350	2026	36	on	on	IN
12350	2026	37	alternately	alternately	RB
12350	2026	38	,	,	,
12350	2026	39	letting	let	VBG
12350	2026	40	the	the	DT
12350	2026	41	top	top	JJ
12350	2026	42	layer	layer	NN
12350	2026	43	be	be	VB
12350	2026	44	of	of	IN
12350	2026	45	bread	bread	NN
12350	2026	46	crumbs	crumb	NNS
12350	2026	47	.	.	.
12350	2027	1	Over	over	IN
12350	2027	2	all	all	DT
12350	2027	3	pour	pour	VBP
12350	2027	4	one	one	CD
12350	2027	5	cup	cup	NN
12350	2027	6	of	of	IN
12350	2027	7	boiling	boil	VBG
12350	2027	8	milk	milk	NN
12350	2027	9	,	,	,
12350	2027	10	dot	dot	VB
12350	2027	11	the	the	DT
12350	2027	12	top	top	NN
12350	2027	13	with	with	IN
12350	2027	14	butter	butter	NN
12350	2027	15	and	and	CC
12350	2027	16	bake	bake	NN
12350	2027	17	in	in	RP
12350	2027	18	a	a	DT
12350	2027	19	moderate	moderate	JJ
12350	2027	20	oven	oven	NN
12350	2027	21	for	for	IN
12350	2027	22	twenty	twenty	CD
12350	2027	23	minutes	minute	NNS
12350	2027	24	.	.	.
12350	2028	1	CAULIFLOWER	CAULIFLOWER	NNP
12350	2028	2	(	(	-LRB-
12350	2028	3	ROUMANIAN	ROUMANIAN	NNP
12350	2028	4	)	)	-RRB-
12350	2028	5	Brown	Brown	NNP
12350	2028	6	a	a	DT
12350	2028	7	minced	mince	VBN
12350	2028	8	onion	onion	NN
12350	2028	9	,	,	,
12350	2028	10	add	add	VB
12350	2028	11	cauliflower	cauliflower	NN
12350	2028	12	cut	cut	VBN
12350	2028	13	in	in	IN
12350	2028	14	pieces	piece	NNS
12350	2028	15	with	with	IN
12350	2028	16	a	a	DT
12350	2028	17	small	small	JJ
12350	2028	18	quantity	quantity	NN
12350	2028	19	of	of	IN
12350	2028	20	water	water	NN
12350	2028	21	;	;	,
12350	2028	22	stew	stew	NN
12350	2028	23	,	,	,
12350	2028	24	add	add	VB
12350	2028	25	salt	salt	NN
12350	2028	26	,	,	,
12350	2028	27	white	white	JJ
12350	2028	28	pepper	pepper	NN
12350	2028	29	,	,	,
12350	2028	30	a	a	DT
12350	2028	31	little	little	JJ
12350	2028	32	sour	sour	JJ
12350	2028	33	salt	salt	NN
12350	2028	34	and	and	CC
12350	2028	35	red	red	JJ
12350	2028	36	tomatoes	tomato	NNS
12350	2028	37	;	;	:
12350	2028	38	when	when	WRB
12350	2028	39	half	half	NN
12350	2028	40	done	do	VBN
12350	2028	41	add	add	VB
12350	2028	42	one	one	CD
12350	2028	43	-	-	HYPH
12350	2028	44	fourth	fourth	NN
12350	2028	45	cup	cup	NN
12350	2028	46	of	of	IN
12350	2028	47	rice	rice	NN
12350	2028	48	.	.	.
12350	2029	1	Cook	cook	VB
12350	2029	2	until	until	IN
12350	2029	3	rice	rice	NN
12350	2029	4	is	be	VBZ
12350	2029	5	done	do	VBN
12350	2029	6	.	.	.
12350	2030	1	The	the	DT
12350	2030	2	onion	onion	NN
12350	2030	3	may	may	MD
12350	2030	4	be	be	VB
12350	2030	5	browned	brown	VBN
12350	2030	6	either	either	CC
12350	2030	7	in	in	IN
12350	2030	8	butter	butter	NN
12350	2030	9	,	,	,
12350	2030	10	fat	fat	NN
12350	2030	11	or	or	CC
12350	2030	12	olive	olive	NN
12350	2030	13	oil	oil	NN
12350	2030	14	,	,	,
12350	2030	15	as	as	IN
12350	2030	16	desired	desire	VBN
12350	2030	17	.	.	.
12350	2031	1	CREAMED	CREAMED	NNS
12350	2031	2	CELERY	CELERY	NNP
12350	2031	3	Remove	remove	VBP
12350	2031	4	the	the	DT
12350	2031	5	leaves	leave	NNS
12350	2031	6	from	from	IN
12350	2031	7	the	the	DT
12350	2031	8	stalks	stalk	NNS
12350	2031	9	of	of	IN
12350	2031	10	celery	celery	NN
12350	2031	11	;	;	:
12350	2031	12	scrape	scrape	VB
12350	2031	13	off	off	RP
12350	2031	14	all	all	DT
12350	2031	15	rusted	rust	VBN
12350	2031	16	or	or	CC
12350	2031	17	dark	dark	JJ
12350	2031	18	spots	spot	NNS
12350	2031	19	;	;	,
12350	2031	20	cut	cut	VBN
12350	2031	21	into	into	IN
12350	2031	22	small	small	JJ
12350	2031	23	pieces	piece	NNS
12350	2031	24	and	and	CC
12350	2031	25	drop	drop	NN
12350	2031	26	in	in	IN
12350	2031	27	cold	cold	JJ
12350	2031	28	water	water	NN
12350	2031	29	.	.	.
12350	2032	1	Having	have	VBG
12350	2032	2	boiling	boil	VBG
12350	2032	3	water	water	NN
12350	2032	4	ready	ready	JJ
12350	2032	5	;	;	:
12350	2032	6	put	put	VB
12350	2032	7	the	the	DT
12350	2032	8	celery	celery	NN
12350	2032	9	into	into	IN
12350	2032	10	it	-PRON-	PRP
12350	2032	11	,	,	,
12350	2032	12	adding	add	VBG
12350	2032	13	one	one	CD
12350	2032	14	-	-	HYPH
12350	2032	15	half	half	NN
12350	2032	16	teaspoon	teaspoon	NN
12350	2032	17	of	of	IN
12350	2032	18	salt	salt	NN
12350	2032	19	for	for	IN
12350	2032	20	every	every	DT
12350	2032	21	quart	quart	NN
12350	2032	22	of	of	IN
12350	2032	23	water	water	NN
12350	2032	24	.	.	.
12350	2033	1	Boil	Boil	NNP
12350	2033	2	until	until	IN
12350	2033	3	tender	tender	NN
12350	2033	4	,	,	,
12350	2033	5	leaving	leave	VBG
12350	2033	6	the	the	DT
12350	2033	7	cover	cover	NN
12350	2033	8	partly	partly	RB
12350	2033	9	off	off	RB
12350	2033	10	;	;	:
12350	2033	11	drain	drain	VB
12350	2033	12	and	and	CC
12350	2033	13	rinse	rinse	NN
12350	2033	14	in	in	IN
12350	2033	15	cold	cold	JJ
12350	2033	16	water	water	NN
12350	2033	17	.	.	.
12350	2034	1	Make	make	VB
12350	2034	2	a	a	DT
12350	2034	3	cream	cream	NN
12350	2034	4	sauce	sauce	NN
12350	2034	5	;	;	:
12350	2034	6	drop	drop	VB
12350	2034	7	the	the	DT
12350	2034	8	celery	celery	NN
12350	2034	9	into	into	IN
12350	2034	10	it	-PRON-	PRP
12350	2034	11	;	;	:
12350	2034	12	heat	heat	VB
12350	2034	13	thoroughly	thoroughly	RB
12350	2034	14	and	and	CC
12350	2034	15	serve	serve	VB
12350	2034	16	.	.	.
12350	2035	1	LETTUCE	LETTUCE	NNP
12350	2035	2	If	if	IN
12350	2035	3	lettuce	lettuce	NN
12350	2035	4	has	have	VBZ
12350	2035	5	grown	grow	VBN
12350	2035	6	until	until	IN
12350	2035	7	rather	rather	RB
12350	2035	8	too	too	RB
12350	2035	9	old	old	JJ
12350	2035	10	for	for	IN
12350	2035	11	salad	salad	NN
12350	2035	12	,	,	,
12350	2035	13	it	-PRON-	PRP
12350	2035	14	may	may	MD
12350	2035	15	be	be	VB
12350	2035	16	cooked	cook	VBN
12350	2035	17	,	,	,
12350	2035	18	and	and	CC
12350	2035	19	makes	make	VBZ
12350	2035	20	a	a	DT
12350	2035	21	fairly	fairly	RB
12350	2035	22	palatable	palatable	JJ
12350	2035	23	dish	dish	NN
12350	2035	24	.	.	.
12350	2036	1	BOILED	BOILED	NNP
12350	2036	2	LETTUCE	LETTUCE	NNP
12350	2036	3	Wash	Wash	NNP
12350	2036	4	four	four	CD
12350	2036	5	or	or	CC
12350	2036	6	five	five	CD
12350	2036	7	heads	head	NNS
12350	2036	8	of	of	IN
12350	2036	9	lettuce	lettuce	NN
12350	2036	10	,	,	,
12350	2036	11	carefully	carefully	RB
12350	2036	12	removing	remove	VBG
12350	2036	13	thick	thick	JJ
12350	2036	14	,	,	,
12350	2036	15	bitter	bitter	JJ
12350	2036	16	stalks	stalk	NNS
12350	2036	17	and	and	CC
12350	2036	18	retaining	retain	VBG
12350	2036	19	all	all	DT
12350	2036	20	sound	sound	NN
12350	2036	21	leaves	leave	NNS
12350	2036	22	.	.	.
12350	2037	1	Cook	cook	VB
12350	2037	2	in	in	IN
12350	2037	3	plenty	plenty	NN
12350	2037	4	of	of	IN
12350	2037	5	boiling	boil	VBG
12350	2037	6	salted	salt	VBN
12350	2037	7	water	water	NN
12350	2037	8	for	for	IN
12350	2037	9	ten	ten	CD
12350	2037	10	or	or	CC
12350	2037	11	fifteen	fifteen	CD
12350	2037	12	minutes	minute	NNS
12350	2037	13	,	,	,
12350	2037	14	then	then	RB
12350	2037	15	blanch	blanch	VB
12350	2037	16	in	in	IN
12350	2037	17	cold	cold	JJ
12350	2037	18	water	water	NN
12350	2037	19	for	for	IN
12350	2037	20	a	a	DT
12350	2037	21	minute	minute	NN
12350	2037	22	or	or	CC
12350	2037	23	two	two	CD
12350	2037	24	.	.	.
12350	2038	1	Drain	drain	NN
12350	2038	2	,	,	,
12350	2038	3	chop	chop	NN
12350	2038	4	lightly	lightly	RB
12350	2038	5	,	,	,
12350	2038	6	and	and	CC
12350	2038	7	heat	heat	NN
12350	2038	8	in	in	IN
12350	2038	9	stew	stew	NNP
12350	2038	10	-	-	HYPH
12350	2038	11	pan	pan	NN
12350	2038	12	with	with	IN
12350	2038	13	some	some	DT
12350	2038	14	butter	butter	NN
12350	2038	15	,	,	,
12350	2038	16	and	and	CC
12350	2038	17	salt	salt	NN
12350	2038	18	and	and	CC
12350	2038	19	pepper	pepper	NN
12350	2038	20	to	to	IN
12350	2038	21	taste	taste	NN
12350	2038	22	.	.	.
12350	2039	1	If	if	IN
12350	2039	2	preferred	prefer	VBN
12350	2039	3	,	,	,
12350	2039	4	the	the	DT
12350	2039	5	chopped	chop	VBN
12350	2039	6	lettuce	lettuce	NN
12350	2039	7	may	may	MD
12350	2039	8	be	be	VB
12350	2039	9	heated	heat	VBN
12350	2039	10	with	with	IN
12350	2039	11	a	a	DT
12350	2039	12	pint	pint	NN
12350	2039	13	of	of	IN
12350	2039	14	white	white	JJ
12350	2039	15	sauce	sauce	NN
12350	2039	16	seasoned	season	VBN
12350	2039	17	with	with	IN
12350	2039	18	salt	salt	NN
12350	2039	19	,	,	,
12350	2039	20	pepper	pepper	NN
12350	2039	21	,	,	,
12350	2039	22	and	and	CC
12350	2039	23	grated	grate	VBD
12350	2039	24	nutmeg	nutmeg	NNP
12350	2039	25	.	.	.
12350	2040	1	After	after	IN
12350	2040	2	simmering	simmer	VBG
12350	2040	3	for	for	IN
12350	2040	4	a	a	DT
12350	2040	5	few	few	JJ
12350	2040	6	minutes	minute	NNS
12350	2040	7	in	in	IN
12350	2040	8	the	the	DT
12350	2040	9	sauce	sauce	NN
12350	2040	10	,	,	,
12350	2040	11	draw	draw	VB
12350	2040	12	to	to	IN
12350	2040	13	a	a	DT
12350	2040	14	cooler	cool	JJR
12350	2040	15	part	part	NN
12350	2040	16	of	of	IN
12350	2040	17	the	the	DT
12350	2040	18	range	range	NN
12350	2040	19	and	and	CC
12350	2040	20	stir	stir	VB
12350	2040	21	in	in	IN
12350	2040	22	the	the	DT
12350	2040	23	well	well	RB
12350	2040	24	-	-	HYPH
12350	2040	25	beaten	beat	VBN
12350	2040	26	yolks	yolk	NNS
12350	2040	27	of	of	IN
12350	2040	28	two	two	CD
12350	2040	29	eggs	egg	NNS
12350	2040	30	.	.	.
12350	2041	1	GREEN	green	JJ
12350	2041	2	LIMA	lima	NN
12350	2041	3	BEANS	bean	NNS
12350	2041	4	Cover	cover	VBP
12350	2041	5	the	the	DT
12350	2041	6	shelled	shelled	JJ
12350	2041	7	beans	bean	NNS
12350	2041	8	with	with	IN
12350	2041	9	boiling	boil	VBG
12350	2041	10	water	water	NN
12350	2041	11	;	;	:
12350	2041	12	bring	bring	VB
12350	2041	13	to	to	IN
12350	2041	14	a	a	DT
12350	2041	15	boil	boil	NN
12350	2041	16	quickly	quickly	RB
12350	2041	17	;	;	:
12350	2041	18	then	then	RB
12350	2041	19	let	let	VB
12350	2041	20	them	-PRON-	PRP
12350	2041	21	simmer	simmer	VB
12350	2041	22	slowly	slowly	RB
12350	2041	23	till	till	IN
12350	2041	24	tender	tender	NN
12350	2041	25	.	.	.
12350	2042	1	Drain	drain	VB
12350	2042	2	and	and	CC
12350	2042	3	add	add	VB
12350	2042	4	salt	salt	NN
12350	2042	5	,	,	,
12350	2042	6	pepper	pepper	NN
12350	2042	7	and	and	CC
12350	2042	8	butter	butter	NN
12350	2042	9	or	or	CC
12350	2042	10	hot	hot	JJ
12350	2042	11	cream	cream	NN
12350	2042	12	or	or	CC
12350	2042	13	cream	cream	NN
12350	2042	14	sauce	sauce	NN
12350	2042	15	.	.	.
12350	2043	1	CARROTS	CARROTS	NNP
12350	2043	2	Scrape	scrape	VBP
12350	2043	3	the	the	DT
12350	2043	4	carrots	carrot	NNS
12350	2043	5	lightly	lightly	RB
12350	2043	6	;	;	:
12350	2043	7	cut	cut	VB
12350	2043	8	them	-PRON-	PRP
12350	2043	9	into	into	IN
12350	2043	10	large	large	JJ
12350	2043	11	dice	dice	NNS
12350	2043	12	or	or	CC
12350	2043	13	slices	slice	NNS
12350	2043	14	and	and	CC
12350	2043	15	drop	drop	VB
12350	2043	16	them	-PRON-	PRP
12350	2043	17	into	into	IN
12350	2043	18	salted	salt	VBN
12350	2043	19	boiling	boiling	NN
12350	2043	20	water	water	NN
12350	2043	21	,	,	,
12350	2043	22	allowing	allow	VBG
12350	2043	23	one	one	CD
12350	2043	24	teaspoon	teaspoon	NN
12350	2043	25	of	of	IN
12350	2043	26	salt	salt	NN
12350	2043	27	to	to	IN
12350	2043	28	one	one	CD
12350	2043	29	quart	quart	NN
12350	2043	30	of	of	IN
12350	2043	31	water	water	NN
12350	2043	32	.	.	.
12350	2044	1	Boil	boil	VB
12350	2044	2	until	until	IN
12350	2044	3	tender	tender	NN
12350	2044	4	;	;	:
12350	2044	5	drain	drain	VB
12350	2044	6	and	and	CC
12350	2044	7	serve	serve	VB
12350	2044	8	with	with	IN
12350	2044	9	butter	butter	NN
12350	2044	10	and	and	CC
12350	2044	11	pepper	pepper	NN
12350	2044	12	or	or	CC
12350	2044	13	with	with	IN
12350	2044	14	cream	cream	NN
12350	2044	15	sauce	sauce	NN
12350	2044	16	.	.	.
12350	2045	1	LEMON	lemon	FW
12350	2045	2	CARROTS	carrot	NNS
12350	2045	3	Old	old	JJ
12350	2045	4	carrots	carrot	NNS
12350	2045	5	may	may	MD
12350	2045	6	be	be	VB
12350	2045	7	used	use	VBN
12350	2045	8	for	for	IN
12350	2045	9	this	this	DT
12350	2045	10	dish	dish	NN
12350	2045	11	,	,	,
12350	2045	12	and	and	CC
12350	2045	13	are	be	VBP
12350	2045	14	really	really	RB
12350	2045	15	better	well	JJR
12350	2045	16	than	than	IN
12350	2045	17	the	the	DT
12350	2045	18	new	new	JJ
12350	2045	19	ones	one	NNS
12350	2045	20	.	.	.
12350	2046	1	Pare	pare	VB
12350	2046	2	and	and	CC
12350	2046	3	cut	cut	VBN
12350	2046	4	into	into	IN
12350	2046	5	dice	dice	NN
12350	2046	6	,	,	,
12350	2046	7	and	and	CC
12350	2046	8	simmer	simmer	NN
12350	2046	9	in	in	IN
12350	2046	10	salted	salt	VBN
12350	2046	11	water	water	NN
12350	2046	12	until	until	IN
12350	2046	13	tender	tender	NN
12350	2046	14	,	,	,
12350	2046	15	but	but	CC
12350	2046	16	not	not	RB
12350	2046	17	pulpy	pulpy	JJ
12350	2046	18	.	.	.
12350	2047	1	Drain	drain	NN
12350	2047	2	,	,	,
12350	2047	3	return	return	VB
12350	2047	4	to	to	IN
12350	2047	5	the	the	DT
12350	2047	6	fire	fire	NN
12350	2047	7	,	,	,
12350	2047	8	and	and	CC
12350	2047	9	for	for	IN
12350	2047	10	one	one	CD
12350	2047	11	pint	pint	NN
12350	2047	12	of	of	IN
12350	2047	13	carrots	carrot	NNS
12350	2047	14	add	add	VB
12350	2047	15	one	one	CD
12350	2047	16	teaspoon	teaspoon	NN
12350	2047	17	of	of	IN
12350	2047	18	minced	minced	NNP
12350	2047	19	parsley	parsley	NNP
12350	2047	20	,	,	,
12350	2047	21	a	a	DT
12350	2047	22	grating	grating	NN
12350	2047	23	of	of	IN
12350	2047	24	loaf	loaf	NN
12350	2047	25	sugar	sugar	NN
12350	2047	26	,	,	,
12350	2047	27	one	one	CD
12350	2047	28	-	-	HYPH
12350	2047	29	half	half	NN
12350	2047	30	teaspoon	teaspoon	NN
12350	2047	31	of	of	IN
12350	2047	32	paprika	paprika	NNP
12350	2047	33	,	,	,
12350	2047	34	one	one	CD
12350	2047	35	tablespoon	tablespoon	NN
12350	2047	36	of	of	IN
12350	2047	37	butter	butter	NN
12350	2047	38	and	and	CC
12350	2047	39	the	the	DT
12350	2047	40	juice	juice	NN
12350	2047	41	of	of	IN
12350	2047	42	half	half	PDT
12350	2047	43	a	a	DT
12350	2047	44	lemon	lemon	NN
12350	2047	45	.	.	.
12350	2048	1	Heat	heat	VB
12350	2048	2	through	through	RB
12350	2048	3	,	,	,
12350	2048	4	shaking	shake	VBG
12350	2048	5	the	the	DT
12350	2048	6	dish	dish	NN
12350	2048	7	now	now	RB
12350	2048	8	and	and	CC
12350	2048	9	then	then	RB
12350	2048	10	,	,	,
12350	2048	11	so	so	IN
12350	2048	12	that	that	IN
12350	2048	13	each	each	DT
12350	2048	14	piece	piece	NN
12350	2048	15	of	of	IN
12350	2048	16	the	the	DT
12350	2048	17	vegetable	vegetable	NN
12350	2048	18	will	will	MD
12350	2048	19	be	be	VB
12350	2048	20	well	well	RB
12350	2048	21	coated	coat	VBN
12350	2048	22	with	with	IN
12350	2048	23	the	the	DT
12350	2048	24	mixture	mixture	NN
12350	2048	25	or	or	CC
12350	2048	26	dressing	dressing	NN
12350	2048	27	.	.	.
12350	2049	1	SIMMERED	SIMMERED	NNP
12350	2049	2	CARROTS	CARROTS	NNP
12350	2049	3	Wash	Wash	NNP
12350	2049	4	,	,	,
12350	2049	5	scrape	scrape	NN
12350	2049	6	and	and	CC
12350	2049	7	slice	slice	VB
12350	2049	8	one	one	CD
12350	2049	9	quart	quart	NN
12350	2049	10	carrots	carrot	NNS
12350	2049	11	roundwise	roundwise	NN
12350	2049	12	.	.	.
12350	2050	1	Put	put	VB
12350	2050	2	them	-PRON-	PRP
12350	2050	3	in	in	IN
12350	2050	4	a	a	DT
12350	2050	5	saucepan	saucepan	NN
12350	2050	6	with	with	IN
12350	2050	7	one	one	CD
12350	2050	8	tablespoon	tablespoon	NN
12350	2050	9	of	of	IN
12350	2050	10	butter	butter	NN
12350	2050	11	or	or	CC
12350	2050	12	drippings	dripping	NNS
12350	2050	13	,	,	,
12350	2050	14	three	three	CD
12350	2050	15	tablespoons	tablespoon	NNS
12350	2050	16	of	of	IN
12350	2050	17	sugar	sugar	NN
12350	2050	18	and	and	CC
12350	2050	19	one	one	CD
12350	2050	20	teaspoon	teaspoon	NN
12350	2050	21	salt	salt	NN
12350	2050	22	.	.	.
12350	2051	1	Cover	cover	VB
12350	2051	2	closely	closely	RB
12350	2051	3	and	and	CC
12350	2051	4	let	let	VB
12350	2051	5	simmer	simmer	NN
12350	2051	6	on	on	IN
12350	2051	7	a	a	DT
12350	2051	8	slow	slow	JJ
12350	2051	9	fire	fire	NN
12350	2051	10	until	until	IN
12350	2051	11	tender	tender	NN
12350	2051	12	.	.	.
12350	2052	1	FLEMISH	FLEMISH	NNP
12350	2052	2	CARROTS	CARROTS	NNP
12350	2052	3	Scrape	Scrape	NNP
12350	2052	4	,	,	,
12350	2052	5	slice	slice	NN
12350	2052	6	and	and	CC
12350	2052	7	cook	cook	VB
12350	2052	8	one	one	CD
12350	2052	9	quart	quart	NN
12350	2052	10	of	of	IN
12350	2052	11	carrots	carrot	NNS
12350	2052	12	in	in	IN
12350	2052	13	one	one	CD
12350	2052	14	quart	quart	NN
12350	2052	15	of	of	IN
12350	2052	16	boiling	boil	VBG
12350	2052	17	water	water	NN
12350	2052	18	to	to	TO
12350	2052	19	which	which	WDT
12350	2052	20	has	have	VBZ
12350	2052	21	been	be	VBN
12350	2052	22	added	add	VBN
12350	2052	23	one	one	CD
12350	2052	24	teaspoon	teaspoon	NN
12350	2052	25	of	of	IN
12350	2052	26	salt	salt	NN
12350	2052	27	,	,	,
12350	2052	28	until	until	IN
12350	2052	29	tender	tender	NN
12350	2052	30	;	;	:
12350	2052	31	drain	drain	VBP
12350	2052	32	.	.	.
12350	2053	1	Heat	heat	NN
12350	2053	2	two	two	CD
12350	2053	3	tablespoons	tablespoon	NNS
12350	2053	4	fat	fat	JJ
12350	2053	5	,	,	,
12350	2053	6	add	add	VB
12350	2053	7	one	one	CD
12350	2053	8	small	small	JJ
12350	2053	9	onion	onion	NN
12350	2053	10	,	,	,
12350	2053	11	brown	brown	NNP
12350	2053	12	lightly	lightly	RB
12350	2053	13	,	,	,
12350	2053	14	add	add	VB
12350	2053	15	the	the	DT
12350	2053	16	carrots	carrot	NNS
12350	2053	17	,	,	,
12350	2053	18	season	season	NN
12350	2053	19	with	with	IN
12350	2053	20	one	one	CD
12350	2053	21	teaspoon	teaspoon	NN
12350	2053	22	of	of	IN
12350	2053	23	sugar	sugar	NN
12350	2053	24	,	,	,
12350	2053	25	one	one	CD
12350	2053	26	-	-	HYPH
12350	2053	27	quarter	quarter	NN
12350	2053	28	teaspoon	teaspoon	NN
12350	2053	29	of	of	IN
12350	2053	30	salt	salt	NN
12350	2053	31	,	,	,
12350	2053	32	one	one	CD
12350	2053	33	-	-	HYPH
12350	2053	34	eighth	eighth	JJ
12350	2053	35	teaspoon	teaspoon	NN
12350	2053	36	of	of	IN
12350	2053	37	white	white	JJ
12350	2053	38	pepper	pepper	NN
12350	2053	39	and	and	CC
12350	2053	40	shake	shake	VB
12350	2053	41	well	well	RB
12350	2053	42	over	over	IN
12350	2053	43	the	the	DT
12350	2053	44	fire	fire	NN
12350	2053	45	for	for	IN
12350	2053	46	ten	ten	CD
12350	2053	47	minutes	minute	NNS
12350	2053	48	,	,	,
12350	2053	49	add	add	VB
12350	2053	50	one	one	CD
12350	2053	51	and	and	CC
12350	2053	52	one	one	CD
12350	2053	53	-	-	HYPH
12350	2053	54	half	half	NN
12350	2053	55	cups	cup	NNS
12350	2053	56	of	of	IN
12350	2053	57	soup	soup	NN
12350	2053	58	stock	stock	NN
12350	2053	59	,	,	,
12350	2053	60	cover	cover	NN
12350	2053	61	and	and	CC
12350	2053	62	simmer	simmer	NN
12350	2053	63	for	for	IN
12350	2053	64	one	one	CD
12350	2053	65	-	-	HYPH
12350	2053	66	half	half	NN
12350	2053	67	hour	hour	NN
12350	2053	68	,	,	,
12350	2053	69	then	then	RB
12350	2053	70	add	add	VB
12350	2053	71	one	one	CD
12350	2053	72	teaspoon	teaspoon	NN
12350	2053	73	chopped	chop	VBD
12350	2053	74	parsley	parsley	NN
12350	2053	75	and	and	CC
12350	2053	76	serve	serve	VB
12350	2053	77	hot	hot	JJ
12350	2053	78	.	.	.
12350	2054	1	CARROTS	carrot	NNS
12350	2054	2	WITH	with	IN
12350	2054	3	BRISKET	BRISKET	NNS
12350	2054	4	OF	of	IN
12350	2054	5	BEEF	BEEF	NNP
12350	2054	6	Salt	salt	NN
12350	2054	7	and	and	CC
12350	2054	8	pepper	pepper	VB
12350	2054	9	two	two	CD
12350	2054	10	pounds	pound	NNS
12350	2054	11	of	of	IN
12350	2054	12	fat	fat	JJ
12350	2054	13	brisket	brisket	NN
12350	2054	14	of	of	IN
12350	2054	15	beef	beef	NN
12350	2054	16	and	and	CC
12350	2054	17	let	let	VBD
12350	2054	18	stand	stand	VB
12350	2054	19	several	several	JJ
12350	2054	20	hours	hour	NNS
12350	2054	21	.	.	.
12350	2055	1	Wash	wash	VB
12350	2055	2	and	and	CC
12350	2055	3	scrape	scrape	VB
12350	2055	4	two	two	CD
12350	2055	5	bunches	bunche	NNS
12350	2055	6	of	of	IN
12350	2055	7	carrots	carrot	NNS
12350	2055	8	and	and	CC
12350	2055	9	cut	cut	VBD
12350	2055	10	in	in	IN
12350	2055	11	small	small	JJ
12350	2055	12	cubes	cube	NNS
12350	2055	13	.	.	.
12350	2056	1	Place	place	NN
12350	2056	2	in	in	IN
12350	2056	3	kettle	kettle	NN
12350	2056	4	with	with	IN
12350	2056	5	meat	meat	NN
12350	2056	6	,	,	,
12350	2056	7	cover	cover	VB
12350	2056	8	with	with	IN
12350	2056	9	boiling	boiling	NN
12350	2056	10	;	;	:
12350	2056	11	water	water	NN
12350	2056	12	and	and	CC
12350	2056	13	cook	cook	VB
12350	2056	14	several	several	JJ
12350	2056	15	hours	hour	NNS
12350	2056	16	or	or	CC
12350	2056	17	until	until	IN
12350	2056	18	the	the	DT
12350	2056	19	meat	meat	NN
12350	2056	20	and	and	CC
12350	2056	21	carrots	carrot	NNS
12350	2056	22	are	be	VBP
12350	2056	23	tender	tender	JJ
12350	2056	24	,	,	,
12350	2056	25	and	and	CC
12350	2056	26	the	the	DT
12350	2056	27	water	water	NN
12350	2056	28	is	be	VBZ
12350	2056	29	half	half	RB
12350	2056	30	boiled	boil	VBN
12350	2056	31	away	away	RB
12350	2056	32	.	.	.
12350	2057	1	Heat	heat	NN
12350	2057	2	two	two	CD
12350	2057	3	tablespoons	tablespoon	NNS
12350	2057	4	of	of	IN
12350	2057	5	fat	fat	NN
12350	2057	6	in	in	IN
12350	2057	7	a	a	DT
12350	2057	8	spider	spider	NN
12350	2057	9	,	,	,
12350	2057	10	let	let	VBD
12350	2057	11	brown	brown	VB
12350	2057	12	slightly	slightly	RB
12350	2057	13	,	,	,
12350	2057	14	add	add	VB
12350	2057	15	two	two	CD
12350	2057	16	tablespoons	tablespoon	NNS
12350	2057	17	of	of	IN
12350	2057	18	flour	flour	NN
12350	2057	19	and	and	CC
12350	2057	20	gradually	gradually	RB
12350	2057	21	one	one	CD
12350	2057	22	cup	cup	NN
12350	2057	23	of	of	IN
12350	2057	24	carrot	carrot	NN
12350	2057	25	and	and	CC
12350	2057	26	meat	meat	NN
12350	2057	27	liquid	liquid	NN
12350	2057	28	.	.	.
12350	2058	1	Place	place	NN
12350	2058	2	in	in	IN
12350	2058	3	kettle	kettle	NN
12350	2058	4	with	with	IN
12350	2058	5	meat	meat	NN
12350	2058	6	and	and	CC
12350	2058	7	carrots	carrot	NNS
12350	2058	8	and	and	CC
12350	2058	9	boil	boil	VB
12350	2058	10	until	until	IN
12350	2058	11	carrots	carrot	NNS
12350	2058	12	become	become	VBP
12350	2058	13	browned	brown	VBN
12350	2058	14	.	.	.
12350	2059	1	COMPOTE	compote	NN
12350	2059	2	OF	of	IN
12350	2059	3	CARROTS	carrot	NNS
12350	2059	4	(	(	-LRB-
12350	2059	5	RUSSIAN	RUSSIAN	NNP
12350	2059	6	STYLE	STYLE	NNP
12350	2059	7	)	)	-RRB-
12350	2059	8	Make	make	VB
12350	2059	9	a	a	DT
12350	2059	10	syrup	syrup	NN
12350	2059	11	of	of	IN
12350	2059	12	one	one	CD
12350	2059	13	cup	cup	NN
12350	2059	14	of	of	IN
12350	2059	15	sugar	sugar	NN
12350	2059	16	and	and	CC
12350	2059	17	one	one	CD
12350	2059	18	cup	cup	NN
12350	2059	19	of	of	IN
12350	2059	20	water	water	NN
12350	2059	21	by	by	IN
12350	2059	22	boiling	boil	VBG
12350	2059	23	ten	ten	CD
12350	2059	24	minutes	minute	NNS
12350	2059	25	.	.	.
12350	2060	1	To	to	IN
12350	2060	2	this	this	DT
12350	2060	3	syrup	syrup	NN
12350	2060	4	add	add	VB
12350	2060	5	two	two	CD
12350	2060	6	cups	cup	NNS
12350	2060	7	of	of	IN
12350	2060	8	carrots	carrot	NNS
12350	2060	9	diced	dice	VBN
12350	2060	10	,	,	,
12350	2060	11	which	which	WDT
12350	2060	12	have	have	VBP
12350	2060	13	previously	previously	RB
12350	2060	14	been	be	VBN
12350	2060	15	browned	brown	VBN
12350	2060	16	in	in	IN
12350	2060	17	two	two	CD
12350	2060	18	tablespoons	tablespoon	NNS
12350	2060	19	hot	hot	JJ
12350	2060	20	fat	fat	NN
12350	2060	21	or	or	CC
12350	2060	22	butter	butter	NN
12350	2060	23	.	.	.
12350	2061	1	Cook	cook	VB
12350	2061	2	all	all	RB
12350	2061	3	together	together	RB
12350	2061	4	until	until	IN
12350	2061	5	carrots	carrot	NNS
12350	2061	6	are	be	VBP
12350	2061	7	tender	tender	JJ
12350	2061	8	.	.	.
12350	2062	1	Brown	Brown	NNP
12350	2062	2	in	in	IN
12350	2062	3	oven	oven	NN
12350	2062	4	and	and	CC
12350	2062	5	serve	serve	VBP
12350	2062	6	.	.	.
12350	2063	1	CORN	CORN	NNS
12350	2063	2	ON	on	IN
12350	2063	3	THE	the	DT
12350	2063	4	COB	cob	NN
12350	2063	5	Free	free	VBP
12350	2063	6	the	the	DT
12350	2063	7	corn	corn	NN
12350	2063	8	from	from	IN
12350	2063	9	husks	husk	NNS
12350	2063	10	and	and	CC
12350	2063	11	silk	silk	NN
12350	2063	12	;	;	:
12350	2063	13	have	have	VBP
12350	2063	14	a	a	DT
12350	2063	15	kettle	kettle	NN
12350	2063	16	of	of	IN
12350	2063	17	water	water	NN
12350	2063	18	boiling	boil	VBG
12350	2063	19	hard	hard	RB
12350	2063	20	;	;	:
12350	2063	21	drop	drop	VB
12350	2063	22	the	the	DT
12350	2063	23	corn	corn	NN
12350	2063	24	into	into	IN
12350	2063	25	it	-PRON-	PRP
12350	2063	26	and	and	CC
12350	2063	27	cook	cook	VB
12350	2063	28	ten	ten	CD
12350	2063	29	minutes	minute	NNS
12350	2063	30	(	(	-LRB-
12350	2063	31	or	or	CC
12350	2063	32	longer	long	JJR
12350	2063	33	if	if	IN
12350	2063	34	the	the	DT
12350	2063	35	corn	corn	NN
12350	2063	36	is	be	VBZ
12350	2063	37	not	not	RB
12350	2063	38	young	young	JJ
12350	2063	39	)	)	-RRB-
12350	2063	40	.	.	.
12350	2064	1	If	if	IN
12350	2064	2	a	a	DT
12350	2064	3	very	very	RB
12350	2064	4	large	large	JJ
12350	2064	5	number	number	NN
12350	2064	6	of	of	IN
12350	2064	7	ears	ear	NNS
12350	2064	8	are	be	VBP
12350	2064	9	put	put	VBN
12350	2064	10	into	into	IN
12350	2064	11	the	the	DT
12350	2064	12	water	water	NN
12350	2064	13	they	-PRON-	PRP
12350	2064	14	will	will	MD
12350	2064	15	so	so	RB
12350	2064	16	reduce	reduce	VB
12350	2064	17	the	the	DT
12350	2064	18	temperature	temperature	NN
12350	2064	19	that	that	WDT
12350	2064	20	a	a	DT
12350	2064	21	longer	long	JJR
12350	2064	22	time	time	NN
12350	2064	23	will	will	MD
12350	2064	24	be	be	VB
12350	2064	25	needed	need	VBN
12350	2064	26	.	.	.
12350	2065	1	In	in	IN
12350	2065	2	no	no	DT
12350	2065	3	case	case	NN
12350	2065	4	,	,	,
12350	2065	5	however	however	RB
12350	2065	6	,	,	,
12350	2065	7	should	should	MD
12350	2065	8	the	the	DT
12350	2065	9	corn	corn	NN
12350	2065	10	be	be	VB
12350	2065	11	left	leave	VBN
12350	2065	12	too	too	RB
12350	2065	13	long	long	RB
12350	2065	14	in	in	IN
12350	2065	15	the	the	DT
12350	2065	16	water	water	NN
12350	2065	17	,	,	,
12350	2065	18	as	as	IN
12350	2065	19	overcooking	overcooking	NN
12350	2065	20	spoils	spoil	VBZ
12350	2065	21	the	the	DT
12350	2065	22	delicate	delicate	JJ
12350	2065	23	flavor	flavor	NN
12350	2065	24	.	.	.
12350	2066	1	CORN	corn	VB
12350	2066	2	OFF	off	IN
12350	2066	3	THE	the	DT
12350	2066	4	COB	COB	NNP
12350	2066	5	Corn	Corn	NNP
12350	2066	6	is	be	VBZ
12350	2066	7	frequently	frequently	RB
12350	2066	8	cut	cut	VBN
12350	2066	9	from	from	IN
12350	2066	10	the	the	DT
12350	2066	11	cob	cob	NN
12350	2066	12	after	after	IN
12350	2066	13	it	-PRON-	PRP
12350	2066	14	is	be	VBZ
12350	2066	15	cooked	cook	VBN
12350	2066	16	and	and	CC
12350	2066	17	served	serve	VBN
12350	2066	18	in	in	IN
12350	2066	19	milk	milk	NN
12350	2066	20	or	or	CC
12350	2066	21	butter	butter	NN
12350	2066	22	;	;	:
12350	2066	23	but	but	CC
12350	2066	24	by	by	IN
12350	2066	25	this	this	DT
12350	2066	26	method	method	NN
12350	2066	27	much	much	JJ
12350	2066	28	of	of	IN
12350	2066	29	the	the	DT
12350	2066	30	flavor	flavor	NN
12350	2066	31	and	and	CC
12350	2066	32	juke	juke	NN
12350	2066	33	of	of	IN
12350	2066	34	the	the	DT
12350	2066	35	corn	corn	NN
12350	2066	36	itself	-PRON-	PRP
12350	2066	37	is	be	VBZ
12350	2066	38	wasted	waste	VBN
12350	2066	39	;	;	:
12350	2066	40	It	-PRON-	PRP
12350	2066	41	is	be	VBZ
12350	2066	42	better	well	JJR
12350	2066	43	to	to	TO
12350	2066	44	cut	cut	VB
12350	2066	45	the	the	DT
12350	2066	46	corn	corn	NN
12350	2066	47	from	from	IN
12350	2066	48	the	the	DT
12350	2066	49	cob	cob	NN
12350	2066	50	before	before	IN
12350	2066	51	cooking	cooking	NN
12350	2066	52	.	.	.
12350	2067	1	With	with	IN
12350	2067	2	a	a	DT
12350	2067	3	sharp	sharp	JJ
12350	2067	4	knife	knife	NN
12350	2067	5	cut	cut	VBN
12350	2067	6	off	off	RP
12350	2067	7	the	the	DT
12350	2067	8	grains	grain	NNS
12350	2067	9	,	,	,
12350	2067	10	not	not	RB
12350	2067	11	cutting	cut	VBG
12350	2067	12	closely	closely	RB
12350	2067	13	enough	enough	JJ
12350	2067	14	to	to	TO
12350	2067	15	remove	remove	VB
12350	2067	16	any	any	DT
12350	2067	17	of	of	IN
12350	2067	18	the	the	DT
12350	2067	19	woody	woody	NN
12350	2067	20	portion	portion	NN
12350	2067	21	of	of	IN
12350	2067	22	the	the	DT
12350	2067	23	skins	skin	NNS
12350	2067	24	.	.	.
12350	2068	1	Then	then	RB
12350	2068	2	with	with	IN
12350	2068	3	a	a	DT
12350	2068	4	knife	knife	NN
12350	2068	5	press	press	NN
12350	2068	6	out	out	RP
12350	2068	7	all	all	PDT
12350	2068	8	the	the	DT
12350	2068	9	pulp	pulp	NN
12350	2068	10	and	and	CC
12350	2068	11	milk	milk	NN
12350	2068	12	remaining	remain	VBG
12350	2068	13	in	in	IN
12350	2068	14	the	the	DT
12350	2068	15	cob	cob	NN
12350	2068	16	;	;	:
12350	2068	17	add	add	VB
12350	2068	18	this	this	DT
12350	2068	19	to	to	IN
12350	2068	20	the	the	DT
12350	2068	21	corn	corn	NN
12350	2068	22	;	;	:
12350	2068	23	season	season	NN
12350	2068	24	well	well	RB
12350	2068	25	with	with	IN
12350	2068	26	salt	salt	NN
12350	2068	27	,	,	,
12350	2068	28	pepper	pepper	NN
12350	2068	29	and	and	CC
12350	2068	30	butter	butter	NN
12350	2068	31	;	;	:
12350	2068	32	add	add	VB
12350	2068	33	a	a	DT
12350	2068	34	little	little	RB
12350	2068	35	more	more	JJR
12350	2068	36	milk	milk	NN
12350	2068	37	if	if	IN
12350	2068	38	the	the	DT
12350	2068	39	corn	corn	NN
12350	2068	40	is	be	VBZ
12350	2068	41	dry	dry	JJ
12350	2068	42	;	;	:
12350	2068	43	cook	cook	NN
12350	2068	44	,	,	,
12350	2068	45	preferably	preferably	RB
12350	2068	46	in	in	IN
12350	2068	47	the	the	DT
12350	2068	48	oven	oven	NN
12350	2068	49	,	,	,
12350	2068	50	for	for	IN
12350	2068	51	about	about	RB
12350	2068	52	ten	ten	CD
12350	2068	53	minutes	minute	NNS
12350	2068	54	,	,	,
12350	2068	55	stirring	stir	VBG
12350	2068	56	occasionally	occasionally	RB
12350	2068	57	.	.	.
12350	2069	1	If	if	IN
12350	2069	2	the	the	DT
12350	2069	3	oven	oven	NN
12350	2069	4	is	be	VBZ
12350	2069	5	not	not	RB
12350	2069	6	hot	hot	JJ
12350	2069	7	,	,	,
12350	2069	8	cook	cook	VB
12350	2069	9	over	over	IN
12350	2069	10	the	the	DT
12350	2069	11	fire	fire	NN
12350	2069	12	.	.	.
12350	2070	1	SUCCOTASH	succotash	NN
12350	2070	2	Mix	mix	VB
12350	2070	3	equal	equal	JJ
12350	2070	4	parts	part	NNS
12350	2070	5	of	of	IN
12350	2070	6	corn	corn	NN
12350	2070	7	,	,	,
12350	2070	8	cut	cut	VBN
12350	2070	9	from	from	IN
12350	2070	10	the	the	DT
12350	2070	11	ear	ear	NN
12350	2070	12	,	,	,
12350	2070	13	and	and	CC
12350	2070	14	any	any	DT
12350	2070	15	kind	kind	NN
12350	2070	16	of	of	IN
12350	2070	17	beans	bean	NNS
12350	2070	18	;	;	:
12350	2070	19	boil	boil	VB
12350	2070	20	them	-PRON-	PRP
12350	2070	21	separately	separately	RB
12350	2070	22	;	;	:
12350	2070	23	then	then	RB
12350	2070	24	stir	stir	VB
12350	2070	25	them	-PRON-	PRP
12350	2070	26	lightly	lightly	RB
12350	2070	27	together	together	RB
12350	2070	28	,	,	,
12350	2070	29	and	and	CC
12350	2070	30	season	season	NN
12350	2070	31	with	with	IN
12350	2070	32	butter	butter	NN
12350	2070	33	,	,	,
12350	2070	34	salt	salt	NN
12350	2070	35	,	,	,
12350	2070	36	and	and	CC
12350	2070	37	pepper	pepper	NN
12350	2070	38	and	and	CC
12350	2070	39	add	add	VB
12350	2070	40	a	a	DT
12350	2070	41	little	little	JJ
12350	2070	42	cream	cream	NN
12350	2070	43	if	if	IN
12350	2070	44	convenient	convenient	JJ
12350	2070	45	.	.	.
12350	2071	1	CANNED	canned	NN
12350	2071	2	CORN	CORN	NNS
12350	2071	3	To	to	IN
12350	2071	4	one	one	PRP
12350	2071	5	can	can	MD
12350	2071	6	of	of	IN
12350	2071	7	corn	corn	NN
12350	2071	8	take	take	VB
12350	2071	9	one	one	CD
12350	2071	10	tablespoon	tablespoon	NN
12350	2071	11	of	of	IN
12350	2071	12	butter	butter	NN
12350	2071	13	,	,	,
12350	2071	14	one	one	CD
12350	2071	15	-	-	HYPH
12350	2071	16	half	half	NN
12350	2071	17	cup	cup	NN
12350	2071	18	milk	milk	NN
12350	2071	19	;	;	:
12350	2071	20	sprinkle	sprinkle	VB
12350	2071	21	one	one	CD
12350	2071	22	tablespoon	tablespoon	NN
12350	2071	23	of	of	IN
12350	2071	24	flour	flour	NN
12350	2071	25	over	over	IN
12350	2071	26	these	these	DT
12350	2071	27	;	;	:
12350	2071	28	stir	stir	VB
12350	2071	29	and	and	CC
12350	2071	30	cook	cook	VB
12350	2071	31	about	about	RB
12350	2071	32	five	five	CD
12350	2071	33	minutes	minute	NNS
12350	2071	34	,	,	,
12350	2071	35	until	until	IN
12350	2071	36	thoroughly	thoroughly	RB
12350	2071	37	hot	hot	JJ
12350	2071	38	.	.	.
12350	2072	1	Season	season	NN
12350	2072	2	to	to	TO
12350	2072	3	taste	taste	VB
12350	2072	4	and	and	CC
12350	2072	5	serve	serve	VB
12350	2072	6	hot	hot	JJ
12350	2072	7	.	.	.
12350	2073	1	DANDELIONS	dandelion	VBZ
12350	2073	2	Wash	wash	VB
12350	2073	3	one	one	CD
12350	2073	4	peck	peck	NN
12350	2073	5	of	of	IN
12350	2073	6	dandelions	dandelion	NNS
12350	2073	7	;	;	:
12350	2073	8	remove	remove	VB
12350	2073	9	roots	root	NNS
12350	2073	10	.	.	.
12350	2074	1	Cook	cook	VB
12350	2074	2	one	one	CD
12350	2074	3	hour	hour	NN
12350	2074	4	in	in	IN
12350	2074	5	two	two	CD
12350	2074	6	quarts	quart	NNS
12350	2074	7	of	of	IN
12350	2074	8	boiling	boil	VBG
12350	2074	9	salted	salt	VBN
12350	2074	10	water	water	NN
12350	2074	11	.	.	.
12350	2075	1	Drain	drain	NN
12350	2075	2	,	,	,
12350	2075	3	chop	chop	NN
12350	2075	4	fine	fine	RB
12350	2075	5	;	;	:
12350	2075	6	season	season	NN
12350	2075	7	with	with	IN
12350	2075	8	salt	salt	NN
12350	2075	9	,	,	,
12350	2075	10	pepper	pepper	NN
12350	2075	11	and	and	CC
12350	2075	12	butter	butter	NN
12350	2075	13	.	.	.
12350	2076	1	Serve	serve	VB
12350	2076	2	with	with	IN
12350	2076	3	vinegar	vinegar	NN
12350	2076	4	.	.	.
12350	2077	1	STUFFED	stuffed	NN
12350	2077	2	CUCUMBERS	cucumber	NNS
12350	2077	3	Cut	Cut	NNP
12350	2077	4	four	four	CD
12350	2077	5	cucumbers	cucumber	NNS
12350	2077	6	in	in	IN
12350	2077	7	half	half	NN
12350	2077	8	lengthwise	lengthwise	RB
12350	2077	9	;	;	:
12350	2077	10	remove	remove	VB
12350	2077	11	the	the	DT
12350	2077	12	seeds	seed	NNS
12350	2077	13	with	with	IN
12350	2077	14	a	a	DT
12350	2077	15	spoon	spoon	NN
12350	2077	16	,	,	,
12350	2077	17	lay	lie	VBD
12350	2077	18	the	the	DT
12350	2077	19	cucumbers	cucumber	NNS
12350	2077	20	in	in	IN
12350	2077	21	vinegar	vinegar	NN
12350	2077	22	overnight	overnight	RB
12350	2077	23	;	;	:
12350	2077	24	then	then	RB
12350	2077	25	wipe	wipe	NN
12350	2077	26	dry	dry	JJ
12350	2077	27	and	and	CC
12350	2077	28	fill	fill	VB
12350	2077	29	with	with	IN
12350	2077	30	a	a	DT
12350	2077	31	mixture	mixture	NN
12350	2077	32	made	make	VBN
12350	2077	33	from	from	IN
12350	2077	34	one	one	CD
12350	2077	35	cup	cup	NN
12350	2077	36	pecans	pecan	NNS
12350	2077	37	or	or	CC
12350	2077	38	Brazil	Brazil	NNP
12350	2077	39	nuts	nut	NNS
12350	2077	40	chopped	chopped	JJ
12350	2077	41	,	,	,
12350	2077	42	six	six	CD
12350	2077	43	tablespoons	tablespoon	NNS
12350	2077	44	of	of	IN
12350	2077	45	mashed	mash	VBN
12350	2077	46	potatoes	potato	NNS
12350	2077	47	,	,	,
12350	2077	48	one	one	CD
12350	2077	49	well	well	RB
12350	2077	50	-	-	HYPH
12350	2077	51	beaten	beat	VBN
12350	2077	52	egg	egg	NN
12350	2077	53	,	,	,
12350	2077	54	one	one	CD
12350	2077	55	teaspoon	teaspoon	NN
12350	2077	56	of	of	IN
12350	2077	57	salt	salt	NN
12350	2077	58	,	,	,
12350	2077	59	two	two	CD
12350	2077	60	tablespoons	tablespoon	NNS
12350	2077	61	of	of	IN
12350	2077	62	chopped	chop	VBN
12350	2077	63	parsley	parsley	NN
12350	2077	64	,	,	,
12350	2077	65	one	one	CD
12350	2077	66	saltspoon	saltspoon	NN
12350	2077	67	of	of	IN
12350	2077	68	white	white	JJ
12350	2077	69	pepper	pepper	NN
12350	2077	70	,	,	,
12350	2077	71	dash	dash	NN
12350	2077	72	of	of	IN
12350	2077	73	nutmeg	nutmeg	NNP
12350	2077	74	and	and	CC
12350	2077	75	two	two	CD
12350	2077	76	tablespoons	tablespoon	NNS
12350	2077	77	of	of	IN
12350	2077	78	melted	melted	JJ
12350	2077	79	butter	butter	NN
12350	2077	80	.	.	.
12350	2078	1	Bake	bake	VB
12350	2078	2	in	in	RP
12350	2078	3	a	a	DT
12350	2078	4	buttered	butter	VBN
12350	2078	5	dish	dish	NN
12350	2078	6	until	until	IN
12350	2078	7	tender	tender	NN
12350	2078	8	.	.	.
12350	2079	1	Serve	serve	VB
12350	2079	2	hot	hot	JJ
12350	2079	3	with	with	IN
12350	2079	4	one	one	CD
12350	2079	5	cup	cup	NN
12350	2079	6	of	of	IN
12350	2079	7	white	white	JJ
12350	2079	8	sauce	sauce	NN
12350	2079	9	,	,	,
12350	2079	10	dash	dash	NN
12350	2079	11	of	of	IN
12350	2079	12	powdered	powdered	JJ
12350	2079	13	cloves	clove	NNS
12350	2079	14	,	,	,
12350	2079	15	one	one	CD
12350	2079	16	well	well	RB
12350	2079	17	-	-	HYPH
12350	2079	18	beaten	beat	VBN
12350	2079	19	egg	egg	NN
12350	2079	20	,	,	,
12350	2079	21	salt	salt	NN
12350	2079	22	and	and	CC
12350	2079	23	pepper	pepper	NN
12350	2079	24	to	to	IN
12350	2079	25	taste	taste	NN
12350	2079	26	.	.	.
12350	2080	1	FRIED	FRIED	NNP
12350	2080	2	CUCUMBERS	CUCUMBERS	NNPS
12350	2080	3	Daintily	daintily	RB
12350	2080	4	prepared	prepare	VBD
12350	2080	5	fried	fried	JJ
12350	2080	6	cucumbers	cucumber	NNS
12350	2080	7	are	be	VBP
12350	2080	8	immeasurably	immeasurably	RB
12350	2080	9	superior	superior	JJ
12350	2080	10	to	to	IN
12350	2080	11	fried	fried	JJ
12350	2080	12	egg	egg	NN
12350	2080	13	plant	plant	NN
12350	2080	14	and	and	CC
12350	2080	15	are	be	VBP
12350	2080	16	especially	especially	RB
12350	2080	17	nice	nice	JJ
12350	2080	18	with	with	IN
12350	2080	19	boiled	boil	VBN
12350	2080	20	chicken	chicken	NN
12350	2080	21	.	.	.
12350	2081	1	Peel	peel	VB
12350	2081	2	and	and	CC
12350	2081	3	slice	slice	VB
12350	2081	4	the	the	DT
12350	2081	5	cucumbers	cucumber	NNS
12350	2081	6	lengthwise	lengthwise	RB
12350	2081	7	in	in	IN
12350	2081	8	about	about	IN
12350	2081	9	the	the	DT
12350	2081	10	same	same	JJ
12350	2081	11	thickness	thickness	NN
12350	2081	12	observed	observe	VBN
12350	2081	13	with	with	IN
12350	2081	14	egg	egg	NN
12350	2081	15	plant	plant	NN
12350	2081	16	.	.	.
12350	2082	1	Lay	lay	VB
12350	2082	2	these	these	DT
12350	2082	3	slices	slice	NNS
12350	2082	4	in	in	IN
12350	2082	5	salt	salt	NN
12350	2082	6	and	and	CC
12350	2082	7	water	water	NN
12350	2082	8	for	for	IN
12350	2082	9	about	about	RB
12350	2082	10	an	an	DT
12350	2082	11	hour	hour	NN
12350	2082	12	,	,	,
12350	2082	13	then	then	RB
12350	2082	14	dip	dip	VB
12350	2082	15	in	in	IN
12350	2082	16	beaten	beat	VBN
12350	2082	17	egg	egg	NN
12350	2082	18	and	and	CC
12350	2082	19	cracker	cracker	NN
12350	2082	20	dust	dust	NN
12350	2082	21	,	,	,
12350	2082	22	and	and	CC
12350	2082	23	French	french	JJ
12350	2082	24	fry	fry	NN
12350	2082	25	in	in	IN
12350	2082	26	boiling	boil	VBG
12350	2082	27	fat	fat	NN
12350	2082	28	,	,	,
12350	2082	29	taking	take	VBG
12350	2082	30	care	care	NN
12350	2082	31	to	to	TO
12350	2082	32	carefully	carefully	RB
12350	2082	33	drain	drain	VB
12350	2082	34	in	in	IN
12350	2082	35	a	a	DT
12350	2082	36	colander	colander	NN
12350	2082	37	before	before	IN
12350	2082	38	serving	serve	VBG
12350	2082	39	.	.	.
12350	2083	1	COLD	COLD	NNP
12350	2083	2	SLAW	SLAW	NNP
12350	2083	3	Take	take	VBP
12350	2083	4	a	a	DT
12350	2083	5	firm	firm	JJ
12350	2083	6	,	,	,
12350	2083	7	white	white	JJ
12350	2083	8	head	head	NN
12350	2083	9	of	of	IN
12350	2083	10	cabbage	cabbage	NN
12350	2083	11	;	;	:
12350	2083	12	cut	cut	VB
12350	2083	13	it	-PRON-	PRP
12350	2083	14	in	in	IN
12350	2083	15	halves	half	NNS
12350	2083	16	;	;	:
12350	2083	17	take	take	VB
12350	2083	18	out	out	RP
12350	2083	19	the	the	DT
12350	2083	20	heart	heart	NN
12350	2083	21	and	and	CC
12350	2083	22	cut	cut	VBD
12350	2083	23	as	as	RB
12350	2083	24	fine	fine	JJ
12350	2083	25	as	as	IN
12350	2083	26	possible	possible	JJ
12350	2083	27	on	on	IN
12350	2083	28	slaw	slaw	NN
12350	2083	29	-	-	HYPH
12350	2083	30	cutter	cutter	NN
12350	2083	31	.	.	.
12350	2084	1	Cut	cut	VB
12350	2084	2	up	up	RP
12350	2084	3	one	one	CD
12350	2084	4	onion	onion	NN
12350	2084	5	at	at	IN
12350	2084	6	the	the	DT
12350	2084	7	same	same	JJ
12350	2084	8	time	time	NN
12350	2084	9	and	and	CC
12350	2084	10	a	a	DT
12350	2084	11	sour	sour	JJ
12350	2084	12	apple	apple	NN
12350	2084	13	.	.	.
12350	2085	1	Now	now	RB
12350	2085	2	sprinkle	sprinkle	VB
12350	2085	3	with	with	IN
12350	2085	4	salt	salt	NN
12350	2085	5	and	and	CC
12350	2085	6	white	white	JJ
12350	2085	7	pepper	pepper	NN
12350	2085	8	and	and	CC
12350	2085	9	a	a	DT
12350	2085	10	liberal	liberal	JJ
12350	2085	11	quantity	quantity	NN
12350	2085	12	of	of	IN
12350	2085	13	white	white	JJ
12350	2085	14	sugar	sugar	NN
12350	2085	15	.	.	.
12350	2086	1	Mix	mix	VB
12350	2086	2	this	this	DT
12350	2086	3	lightly	lightly	RB
12350	2086	4	with	with	IN
12350	2086	5	two	two	CD
12350	2086	6	forks	fork	NNS
12350	2086	7	.	.	.
12350	2087	1	Heat	heat	VB
12350	2087	2	one	one	CD
12350	2087	3	tablespoon	tablespoon	NN
12350	2087	4	of	of	IN
12350	2087	5	goose	goose	NN
12350	2087	6	oil	oil	NN
12350	2087	7	or	or	CC
12350	2087	8	butter	butter	NN
12350	2087	9	,	,	,
12350	2087	10	and	and	CC
12350	2087	11	mix	mix	VB
12350	2087	12	it	-PRON-	PRP
12350	2087	13	thoroughly	thoroughly	RB
12350	2087	14	in	in	IN
12350	2087	15	with	with	IN
12350	2087	16	the	the	DT
12350	2087	17	cabbage	cabbage	NN
12350	2087	18	.	.	.
12350	2088	1	Heat	heat	VB
12350	2088	2	some	some	DT
12350	2088	3	white	white	JJ
12350	2088	4	wine	wine	NN
12350	2088	5	vinegar	vinegar	NN
12350	2088	6	in	in	IN
12350	2088	7	a	a	DT
12350	2088	8	spider	spider	NN
12350	2088	9	;	;	:
12350	2088	10	let	let	VB
12350	2088	11	it	-PRON-	PRP
12350	2088	12	come	come	VB
12350	2088	13	to	to	IN
12350	2088	14	a	a	DT
12350	2088	15	boil	boil	NN
12350	2088	16	and	and	CC
12350	2088	17	pour	pour	VB
12350	2088	18	over	over	IN
12350	2088	19	the	the	DT
12350	2088	20	slaw	slaw	NN
12350	2088	21	,	,	,
12350	2088	22	boiling	boil	VBG
12350	2088	23	.	.	.
12350	2089	1	Keep	keep	VB
12350	2089	2	covered	cover	VBN
12350	2089	3	for	for	IN
12350	2089	4	a	a	DT
12350	2089	5	short	short	JJ
12350	2089	6	time	time	NN
12350	2089	7	.	.	.
12350	2090	1	Serve	serve	VB
12350	2090	2	cold	cold	NN
12350	2090	3	.	.	.
12350	2091	1	BOILED	BOILED	NNP
12350	2091	2	SAUERKRAUT	SAUERKRAUT	NNP
12350	2091	3	Take	take	VB
12350	2091	4	brisket	brisket	NN
12350	2091	5	of	of	IN
12350	2091	6	beef	beef	NN
12350	2091	7	weighing	weigh	VBG
12350	2091	8	about	about	RB
12350	2091	9	two	two	CD
12350	2091	10	or	or	CC
12350	2091	11	three	three	CD
12350	2091	12	pounds	pound	NNS
12350	2091	13	.	.	.
12350	2092	1	Set	set	VB
12350	2092	2	it	-PRON-	PRP
12350	2092	3	on	on	RP
12350	2092	4	to	to	TO
12350	2092	5	boil	boil	VB
12350	2092	6	in	in	IN
12350	2092	7	two	two	CD
12350	2092	8	quarts	quart	NNS
12350	2092	9	of	of	IN
12350	2092	10	water	water	NN
12350	2092	11	,	,	,
12350	2092	12	a	a	DT
12350	2092	13	little	little	JJ
12350	2092	14	salt	salt	NN
12350	2092	15	and	and	CC
12350	2092	16	the	the	DT
12350	2092	17	usual	usual	JJ
12350	2092	18	soup	soup	NN
12350	2092	19	greens	green	NNS
12350	2092	20	.	.	.
12350	2093	1	When	when	WRB
12350	2093	2	the	the	DT
12350	2093	3	meat	meat	NN
12350	2093	4	is	be	VBZ
12350	2093	5	tender	tender	JJ
12350	2093	6	take	take	VB
12350	2093	7	it	-PRON-	PRP
12350	2093	8	out	out	RP
12350	2093	9	,	,	,
12350	2093	10	salt	salt	VB
12350	2093	11	it	-PRON-	PRP
12350	2093	12	well	well	RB
12350	2093	13	and	and	CC
12350	2093	14	put	put	VBD
12350	2093	15	on	on	RP
12350	2093	16	to	to	TO
12350	2093	17	boil	boil	VB
12350	2093	18	again	again	RB
12350	2093	19	in	in	IN
12350	2093	20	a	a	DT
12350	2093	21	porcelain	porcelain	NN
12350	2093	22	-	-	HYPH
12350	2093	23	lined	line	VBN
12350	2093	24	kettle	kettle	NN
12350	2093	25	,	,	,
12350	2093	26	having	have	VBG
12350	2093	27	previously	previously	RB
12350	2093	28	removed	remove	VBN
12350	2093	29	all	all	PDT
12350	2093	30	the	the	DT
12350	2093	31	bones	bone	NNS
12350	2093	32	.	.	.
12350	2094	1	Add	add	VB
12350	2094	2	about	about	IN
12350	2094	3	a	a	DT
12350	2094	4	cup	cup	NN
12350	2094	5	of	of	IN
12350	2094	6	the	the	DT
12350	2094	7	soup	soup	NN
12350	2094	8	stock	stock	NN
12350	2094	9	and	and	CC
12350	2094	10	as	as	RB
12350	2094	11	much	much	JJ
12350	2094	12	sauerkraut	sauerkraut	NN
12350	2094	13	as	as	IN
12350	2094	14	you	-PRON-	PRP
12350	2094	15	desire	desire	VBP
12350	2094	16	.	.	.
12350	2095	1	Boil	boil	VB
12350	2095	2	about	about	RB
12350	2095	3	one	one	CD
12350	2095	4	hour	hour	NN
12350	2095	5	;	;	:
12350	2095	6	tie	tie	VB
12350	2095	7	one	one	CD
12350	2095	8	tablespoon	tablespoon	NN
12350	2095	9	of	of	IN
12350	2095	10	caraway	caraway	JJ
12350	2095	11	seed	seed	NN
12350	2095	12	in	in	IN
12350	2095	13	a	a	DT
12350	2095	14	bag	bag	NN
12350	2095	15	and	and	CC
12350	2095	16	boil	boil	VB
12350	2095	17	in	in	RP
12350	2095	18	with	with	IN
12350	2095	19	the	the	DT
12350	2095	20	kraut	kraut	NN
12350	2095	21	.	.	.
12350	2096	1	Thicken	thicken	NN
12350	2096	2	with	with	IN
12350	2096	3	two	two	CD
12350	2096	4	raw	raw	JJ
12350	2096	5	potatoes	potato	NNS
12350	2096	6	,	,	,
12350	2096	7	grated	grate	VBD
12350	2096	8	,	,	,
12350	2096	9	and	and	CC
12350	2096	10	add	add	VB
12350	2096	11	one	one	CD
12350	2096	12	tablespoon	tablespoon	NN
12350	2096	13	of	of	IN
12350	2096	14	brown	brown	JJ
12350	2096	15	sugar	sugar	NN
12350	2096	16	just	just	RB
12350	2096	17	before	before	IN
12350	2096	18	serving	serve	VBG
12350	2096	19	.	.	.
12350	2097	1	If	if	IN
12350	2097	2	not	not	RB
12350	2097	3	sour	sour	JJ
12350	2097	4	enough	enough	RB
12350	2097	5	add	add	VB
12350	2097	6	a	a	DT
12350	2097	7	dash	dash	NN
12350	2097	8	of	of	IN
12350	2097	9	vinegar	vinegar	NN
12350	2097	10	.	.	.
12350	2098	1	This	this	DT
12350	2098	2	gives	give	VBZ
12350	2098	3	you	-PRON-	PRP
12350	2098	4	meat	meat	NN
12350	2098	5	,	,	,
12350	2098	6	vegetables	vegetable	NNS
12350	2098	7	and	and	CC
12350	2098	8	soup	soup	NN
12350	2098	9	.	.	.
12350	2099	1	Mashed	mashed	JJ
12350	2099	2	potatoes	potato	NNS
12350	2099	3	,	,	,
12350	2099	4	kartoffelkloesse	kartoffelkloesse	NNP
12350	2099	5	or	or	CC
12350	2099	6	any	any	DT
12350	2099	7	kind	kind	NN
12350	2099	8	of	of	IN
12350	2099	9	flour	flour	NN
12350	2099	10	dumpling	dumpling	NN
12350	2099	11	is	be	VBZ
12350	2099	12	a	a	DT
12350	2099	13	nice	nice	JJ
12350	2099	14	accompaniment	accompaniment	NN
12350	2099	15	.	.	.
12350	2100	1	Sauerkraut	sauerkraut	NN
12350	2100	2	is	be	VBZ
12350	2100	3	just	just	RB
12350	2100	4	as	as	RB
12350	2100	5	good	good	JJ
12350	2100	6	warmed	warm	VBN
12350	2100	7	over	over	RP
12350	2100	8	as	as	IN
12350	2100	9	fresh	fresh	JJ
12350	2100	10	,	,	,
12350	2100	11	which	which	WDT
12350	2100	12	may	may	MD
12350	2100	13	be	be	VB
12350	2100	14	done	do	VBN
12350	2100	15	two	two	CD
12350	2100	16	or	or	CC
12350	2100	17	three	three	CD
12350	2100	18	times	time	NNS
12350	2100	19	in	in	IN
12350	2100	20	succession	succession	NN
12350	2100	21	without	without	IN
12350	2100	22	injury	injury	NN
12350	2100	23	to	to	IN
12350	2100	24	its	-PRON-	PRP$
12350	2100	25	flavor	flavor	NN
12350	2100	26	.	.	.
12350	2101	1	TO	to	IN
12350	2101	2	BOIL	BOIL	NNP
12350	2101	3	CABBAGE	CABBAGE	NNP
12350	2101	4	Cut	Cut	NNP
12350	2101	5	a	a	DT
12350	2101	6	small	small	JJ
12350	2101	7	head	head	NN
12350	2101	8	of	of	IN
12350	2101	9	cabbage	cabbage	NN
12350	2101	10	into	into	IN
12350	2101	11	four	four	CD
12350	2101	12	parts	part	NNS
12350	2101	13	,	,	,
12350	2101	14	cutting	cut	VBG
12350	2101	15	down	down	RP
12350	2101	16	through	through	IN
12350	2101	17	the	the	DT
12350	2101	18	stock	stock	NN
12350	2101	19	.	.	.
12350	2102	1	Soak	soak	VB
12350	2102	2	for	for	IN
12350	2102	3	half	half	PDT
12350	2102	4	an	an	DT
12350	2102	5	hour	hour	NN
12350	2102	6	in	in	IN
12350	2102	7	a	a	DT
12350	2102	8	pan	pan	NN
12350	2102	9	of	of	IN
12350	2102	10	cold	cold	JJ
12350	2102	11	water	water	NN
12350	2102	12	to	to	TO
12350	2102	13	which	which	WDT
12350	2102	14	has	have	VBZ
12350	2102	15	been	be	VBN
12350	2102	16	added	add	VBN
12350	2102	17	one	one	CD
12350	2102	18	tablespoon	tablespoon	NN
12350	2102	19	of	of	IN
12350	2102	20	salt	salt	NN
12350	2102	21	;	;	:
12350	2102	22	this	this	DT
12350	2102	23	is	be	VBZ
12350	2102	24	to	to	TO
12350	2102	25	draw	draw	VB
12350	2102	26	out	out	RP
12350	2102	27	any	any	DT
12350	2102	28	insects	insect	NNS
12350	2102	29	that	that	WDT
12350	2102	30	may	may	MD
12350	2102	31	be	be	VB
12350	2102	32	hidden	hide	VBN
12350	2102	33	in	in	IN
12350	2102	34	the	the	DT
12350	2102	35	leaves	leave	NNS
12350	2102	36	.	.	.
12350	2103	1	Take	take	VB
12350	2103	2	from	from	IN
12350	2103	3	the	the	DT
12350	2103	4	water	water	NN
12350	2103	5	and	and	CC
12350	2103	6	cut	cut	VBN
12350	2103	7	into	into	IN
12350	2103	8	slices	slice	NNS
12350	2103	9	.	.	.
12350	2104	1	Have	have	VBP
12350	2104	2	a	a	DT
12350	2104	3	large	large	JJ
12350	2104	4	stew	stew	NN
12350	2104	5	-	-	HYPH
12350	2104	6	pan	pan	NN
12350	2104	7	half	half	NN
12350	2104	8	full	full	JJ
12350	2104	9	of	of	IN
12350	2104	10	boiling	boil	VBG
12350	2104	11	water	water	NN
12350	2104	12	;	;	:
12350	2104	13	put	put	VBN
12350	2104	14	in	in	IN
12350	2104	15	the	the	DT
12350	2104	16	cabbage	cabbage	NN
12350	2104	17	,	,	,
12350	2104	18	pushing	push	VBG
12350	2104	19	it	-PRON-	PRP
12350	2104	20	under	under	IN
12350	2104	21	the	the	DT
12350	2104	22	water	water	NN
12350	2104	23	with	with	IN
12350	2104	24	a	a	DT
12350	2104	25	spoon	spoon	NN
12350	2104	26	.	.	.
12350	2105	1	Add	add	VB
12350	2105	2	one	one	CD
12350	2105	3	tablespoon	tablespoon	NN
12350	2105	4	of	of	IN
12350	2105	5	salt	salt	NN
12350	2105	6	and	and	CC
12350	2105	7	cook	cook	NN
12350	2105	8	from	from	IN
12350	2105	9	twenty	twenty	CD
12350	2105	10	-	-	HYPH
12350	2105	11	five	five	CD
12350	2105	12	to	to	TO
12350	2105	13	forty	forty	CD
12350	2105	14	-	-	HYPH
12350	2105	15	five	five	CD
12350	2105	16	minutes	minute	NNS
12350	2105	17	,	,	,
12350	2105	18	depending	depend	VBG
12350	2105	19	upon	upon	IN
12350	2105	20	the	the	DT
12350	2105	21	age	age	NN
12350	2105	22	of	of	IN
12350	2105	23	the	the	DT
12350	2105	24	cabbage	cabbage	NN
12350	2105	25	.	.	.
12350	2106	1	Turn	turn	VB
12350	2106	2	into	into	IN
12350	2106	3	a	a	DT
12350	2106	4	colander	colander	NN
12350	2106	5	and	and	CC
12350	2106	6	drain	drain	VB
12350	2106	7	for	for	IN
12350	2106	8	about	about	RB
12350	2106	9	two	two	CD
12350	2106	10	minutes	minute	NNS
12350	2106	11	.	.	.
12350	2107	1	Put	put	VB
12350	2107	2	in	in	RP
12350	2107	3	a	a	DT
12350	2107	4	chopping	chop	VBG
12350	2107	5	bowl	bowl	NN
12350	2107	6	and	and	CC
12350	2107	7	mince	mince	NN
12350	2107	8	.	.	.
12350	2108	1	Season	season	NN
12350	2108	2	with	with	IN
12350	2108	3	butter	butter	NN
12350	2108	4	,	,	,
12350	2108	5	pepper	pepper	NN
12350	2108	6	,	,	,
12350	2108	7	and	and	CC
12350	2108	8	more	more	JJR
12350	2108	9	salt	salt	NN
12350	2108	10	if	if	IN
12350	2108	11	it	-PRON-	PRP
12350	2108	12	requires	require	VBZ
12350	2108	13	it	-PRON-	PRP
12350	2108	14	.	.	.
12350	2109	1	Allow	allow	VB
12350	2109	2	one	one	CD
12350	2109	3	tablespoon	tablespoon	NN
12350	2109	4	of	of	IN
12350	2109	5	butter	butter	NN
12350	2109	6	to	to	IN
12350	2109	7	a	a	DT
12350	2109	8	generous	generous	JJ
12350	2109	9	pint	pint	NN
12350	2109	10	of	of	IN
12350	2109	11	the	the	DT
12350	2109	12	cooked	cooked	JJ
12350	2109	13	vegetable	vegetable	NN
12350	2109	14	.	.	.
12350	2110	1	Cabbage	cabbage	NN
12350	2110	2	cooked	cook	VBN
12350	2110	3	in	in	IN
12350	2110	4	this	this	DT
12350	2110	5	manner	manner	NN
12350	2110	6	will	will	MD
12350	2110	7	be	be	VB
12350	2110	8	of	of	IN
12350	2110	9	delicate	delicate	JJ
12350	2110	10	flavor	flavor	NN
12350	2110	11	and	and	CC
12350	2110	12	may	may	MD
12350	2110	13	be	be	VB
12350	2110	14	generally	generally	RB
12350	2110	15	eaten	eat	VBN
12350	2110	16	without	without	IN
12350	2110	17	distress	distress	NN
12350	2110	18	.	.	.
12350	2111	1	Have	have	VBP
12350	2111	2	the	the	DT
12350	2111	3	kitchen	kitchen	NN
12350	2111	4	windows	window	NNS
12350	2111	5	open	open	JJ
12350	2111	6	at	at	IN
12350	2111	7	the	the	DT
12350	2111	8	top	top	NN
12350	2111	9	while	while	IN
12350	2111	10	the	the	DT
12350	2111	11	cabbage	cabbage	NN
12350	2111	12	is	be	VBZ
12350	2111	13	boiling	boil	VBG
12350	2111	14	,	,	,
12350	2111	15	and	and	CC
12350	2111	16	there	there	EX
12350	2111	17	will	will	MD
12350	2111	18	be	be	VB
12350	2111	19	little	little	JJ
12350	2111	20	if	if	IN
12350	2111	21	any	any	DT
12350	2111	22	odor	odor	NN
12350	2111	23	of	of	IN
12350	2111	24	cabbage	cabbage	NN
12350	2111	25	in	in	IN
12350	2111	26	the	the	DT
12350	2111	27	house	house	NN
12350	2111	28	.	.	.
12350	2112	1	FRIED	FRIED	NNP
12350	2112	2	CABBAGE	CABBAGE	NNP
12350	2112	3	Cut	Cut	NNP
12350	2112	4	one	one	CD
12350	2112	5	medium	medium	JJ
12350	2112	6	head	head	NN
12350	2112	7	of	of	IN
12350	2112	8	cabbage	cabbage	NN
12350	2112	9	fine	fine	JJ
12350	2112	10	,	,	,
12350	2112	11	soak	soak	VB
12350	2112	12	ten	ten	CD
12350	2112	13	minutes	minute	NNS
12350	2112	14	in	in	IN
12350	2112	15	salt	salt	NN
12350	2112	16	water	water	NN
12350	2112	17	.	.	.
12350	2113	1	Drain	drain	NN
12350	2113	2	,	,	,
12350	2113	3	heat	heat	VB
12350	2113	4	three	three	CD
12350	2113	5	tablespoons	tablespoon	NNS
12350	2113	6	of	of	IN
12350	2113	7	fat	fat	NN
12350	2113	8	(	(	-LRB-
12350	2113	9	from	from	IN
12350	2113	10	top	top	NN
12350	2113	11	of	of	IN
12350	2113	12	soup	soup	NN
12350	2113	13	stock	stock	NN
12350	2113	14	preferred	preferred	NNP
12350	2113	15	)	)	-RRB-
12350	2113	16	,	,	,
12350	2113	17	add	add	VB
12350	2113	18	cabbage	cabbage	NN
12350	2113	19	,	,	,
12350	2113	20	one	one	CD
12350	2113	21	sour	sour	JJ
12350	2113	22	apple	apple	NN
12350	2113	23	peeled	peel	VBD
12350	2113	24	and	and	CC
12350	2113	25	cut	cut	VBN
12350	2113	26	up	up	RP
12350	2113	27	,	,	,
12350	2113	28	caraway	caraway	JJ
12350	2113	29	seed	seed	NN
12350	2113	30	to	to	TO
12350	2113	31	taste	taste	VB
12350	2113	32	,	,	,
12350	2113	33	salt	salt	NN
12350	2113	34	,	,	,
12350	2113	35	paprika	paprika	NNP
12350	2113	36	and	and	CC
12350	2113	37	one	one	CD
12350	2113	38	-	-	HYPH
12350	2113	39	half	half	NN
12350	2113	40	onion	onion	NN
12350	2113	41	minced	mince	VBN
12350	2113	42	.	.	.
12350	2114	1	Cover	cover	VB
12350	2114	2	very	very	RB
12350	2114	3	closely	closely	RB
12350	2114	4	and	and	CC
12350	2114	5	cook	cook	VBP
12350	2114	6	slowly	slowly	RB
12350	2114	7	for	for	IN
12350	2114	8	one	one	CD
12350	2114	9	hour	hour	NN
12350	2114	10	.	.	.
12350	2115	1	CREAMED	CREAMED	NNP
12350	2115	2	NEW	NEW	NNP
12350	2115	3	CABBAGE	cabbage	NN
12350	2115	4	To	to	IN
12350	2115	5	one	one	CD
12350	2115	6	pint	pint	NN
12350	2115	7	of	of	IN
12350	2115	8	boiled	boil	VBN
12350	2115	9	and	and	CC
12350	2115	10	minced	mince	VBD
12350	2115	11	new	new	JJ
12350	2115	12	cabbage	cabbage	NN
12350	2115	13	add	add	VB
12350	2115	14	one	one	CD
12350	2115	15	-	-	HYPH
12350	2115	16	half	half	NN
12350	2115	17	pint	pint	NN
12350	2115	18	of	of	IN
12350	2115	19	hot	hot	JJ
12350	2115	20	milk	milk	NN
12350	2115	21	,	,	,
12350	2115	22	one	one	CD
12350	2115	23	tablespoon	tablespoon	NN
12350	2115	24	of	of	IN
12350	2115	25	butter	butter	NN
12350	2115	26	,	,	,
12350	2115	27	one	one	CD
12350	2115	28	teaspoon	teaspoon	NN
12350	2115	29	of	of	IN
12350	2115	30	flour	flour	NN
12350	2115	31	,	,	,
12350	2115	32	one	one	CD
12350	2115	33	-	-	HYPH
12350	2115	34	half	half	NN
12350	2115	35	teaspoon	teaspoon	NN
12350	2115	36	each	each	DT
12350	2115	37	of	of	IN
12350	2115	38	salt	salt	NN
12350	2115	39	and	and	CC
12350	2115	40	pepper	pepper	NN
12350	2115	41	,	,	,
12350	2115	42	one	one	CD
12350	2115	43	teaspoon	teaspoon	NN
12350	2115	44	finely	finely	RB
12350	2115	45	minced	mince	VBD
12350	2115	46	parsley	parsley	NNP
12350	2115	47	and	and	CC
12350	2115	48	a	a	DT
12350	2115	49	generous	generous	JJ
12350	2115	50	dash	dash	NN
12350	2115	51	of	of	IN
12350	2115	52	sweet	sweet	JJ
12350	2115	53	paprika	paprika	NNS
12350	2115	54	.	.	.
12350	2116	1	The	the	DT
12350	2116	2	butter	butter	NN
12350	2116	3	and	and	CC
12350	2116	4	flour	flour	NN
12350	2116	5	should	should	MD
12350	2116	6	be	be	VB
12350	2116	7	creamed	cream	VBN
12350	2116	8	together	together	RB
12350	2116	9	before	before	IN
12350	2116	10	stirring	stir	VBG
12350	2116	11	in	in	RP
12350	2116	12	.	.	.
12350	2117	1	Let	let	VB
12350	2117	2	simmer	simmer	NN
12350	2117	3	for	for	IN
12350	2117	4	about	about	RB
12350	2117	5	ten	ten	CD
12350	2117	6	minutes	minute	NNS
12350	2117	7	,	,	,
12350	2117	8	stirring	stir	VBG
12350	2117	9	occasionally	occasionally	RB
12350	2117	10	to	to	TO
12350	2117	11	keep	keep	VB
12350	2117	12	from	from	IN
12350	2117	13	burning	burn	VBG
12350	2117	14	.	.	.
12350	2118	1	Serve	serve	VB
12350	2118	2	hot	hot	JJ
12350	2118	3	on	on	IN
12350	2118	4	toasted	toasted	JJ
12350	2118	5	bread	bread	NN
12350	2118	6	.	.	.
12350	2119	1	HOT	hot	JJ
12350	2119	2	SLAW	SLAW	NNP
12350	2119	3	Cut	Cut	NNP
12350	2119	4	the	the	DT
12350	2119	5	cabbage	cabbage	NN
12350	2119	6	into	into	IN
12350	2119	7	thin	thin	JJ
12350	2119	8	shreds	shred	NNS
12350	2119	9	as	as	IN
12350	2119	10	for	for	IN
12350	2119	11	cold	cold	JJ
12350	2119	12	slaw	slaw	NN
12350	2119	13	.	.	.
12350	2120	1	(	(	-LRB-
12350	2120	2	Use	use	VB
12350	2120	3	a	a	DT
12350	2120	4	plane	plane	NN
12350	2120	5	if	if	IN
12350	2120	6	convenient	convenient	JJ
12350	2120	7	)	)	-RRB-
12350	2120	8	.	.	.
12350	2121	1	Boil	boil	VB
12350	2121	2	it	-PRON-	PRP
12350	2121	3	until	until	IN
12350	2121	4	tender	tender	NN
12350	2121	5	in	in	IN
12350	2121	6	salted	salt	VBN
12350	2121	7	fast	fast	RB
12350	2121	8	-	-	HYPH
12350	2121	9	boiling	boiling	NN
12350	2121	10	water	water	NN
12350	2121	11	.	.	.
12350	2122	1	Drain	drain	VB
12350	2122	2	it	-PRON-	PRP
12350	2122	3	thoroughly	thoroughly	RB
12350	2122	4	,	,	,
12350	2122	5	and	and	CC
12350	2122	6	pour	pour	VB
12350	2122	7	over	over	IN
12350	2122	8	it	-PRON-	PRP
12350	2122	9	a	a	DT
12350	2122	10	hot	hot	JJ
12350	2122	11	sauce	sauce	NN
12350	2122	12	made	make	VBN
12350	2122	13	of	of	IN
12350	2122	14	one	one	CD
12350	2122	15	tablespoon	tablespoon	NN
12350	2122	16	of	of	IN
12350	2122	17	butter	butter	NN
12350	2122	18	,	,	,
12350	2122	19	one	one	CD
12350	2122	20	-	-	HYPH
12350	2122	21	half	half	NN
12350	2122	22	teaspoon	teaspoon	NN
12350	2122	23	of	of	IN
12350	2122	24	salt	salt	NN
12350	2122	25	,	,	,
12350	2122	26	dash	dash	NN
12350	2122	27	of	of	IN
12350	2122	28	pepper	pepper	NN
12350	2122	29	and	and	CC
12350	2122	30	of	of	IN
12350	2122	31	cayenne	cayenne	NN
12350	2122	32	,	,	,
12350	2122	33	and	and	CC
12350	2122	34	one	one	CD
12350	2122	35	-	-	HYPH
12350	2122	36	half	half	NN
12350	2122	37	to	to	IN
12350	2122	38	one	one	CD
12350	2122	39	cup	cup	NN
12350	2122	40	of	of	IN
12350	2122	41	vinegar	vinegar	NN
12350	2122	42	,	,	,
12350	2122	43	according	accord	VBG
12350	2122	44	to	to	IN
12350	2122	45	its	-PRON-	PRP$
12350	2122	46	strength	strength	NN
12350	2122	47	.	.	.
12350	2123	1	Cover	cover	VB
12350	2123	2	the	the	DT
12350	2123	3	saucepan	saucepan	NN
12350	2123	4	and	and	CC
12350	2123	5	let	let	VB
12350	2123	6	it	-PRON-	PRP
12350	2123	7	stand	stand	VB
12350	2123	8	on	on	IN
12350	2123	9	the	the	DT
12350	2123	10	side	side	NN
12350	2123	11	of	of	IN
12350	2123	12	the	the	DT
12350	2123	13	range	range	NN
12350	2123	14	for	for	IN
12350	2123	15	five	five	CD
12350	2123	16	minutes	minute	NNS
12350	2123	17	,	,	,
12350	2123	18	so	so	IN
12350	2123	19	that	that	IN
12350	2123	20	the	the	DT
12350	2123	21	cabbage	cabbage	NN
12350	2123	22	and	and	CC
12350	2123	23	sauce	sauce	NN
12350	2123	24	will	will	MD
12350	2123	25	become	become	VB
12350	2123	26	well	well	RB
12350	2123	27	incorporated	incorporated	JJ
12350	2123	28	.	.	.
12350	2124	1	CARROTS	CARROTS	NNP
12350	2124	2	BOILED	boil	VBN
12350	2124	3	WITH	with	IN
12350	2124	4	CABBAGE	cabbage	NN
12350	2124	5	Pare	Pare	NNP
12350	2124	6	the	the	DT
12350	2124	7	carrots	carrot	NNS
12350	2124	8	and	and	CC
12350	2124	9	cut	cut	VBD
12350	2124	10	them	-PRON-	PRP
12350	2124	11	into	into	IN
12350	2124	12	finger	finger	NN
12350	2124	13	lengths	length	NNS
12350	2124	14	,	,	,
12350	2124	15	in	in	IN
12350	2124	16	thin	thin	JJ
12350	2124	17	strips	strip	NNS
12350	2124	18	.	.	.
12350	2125	1	Put	put	VB
12350	2125	2	a	a	DT
12350	2125	3	breast	breast	NN
12350	2125	4	of	of	IN
12350	2125	5	lamb	lamb	NN
12350	2125	6	or	or	CC
12350	2125	7	mutton	mutton	NN
12350	2125	8	on	on	RP
12350	2125	9	to	to	TO
12350	2125	10	boil	boil	VB
12350	2125	11	,	,	,
12350	2125	12	having	have	VBG
12350	2125	13	previously	previously	RB
12350	2125	14	salted	salt	VBN
12350	2125	15	it	-PRON-	PRP
12350	2125	16	well	well	RB
12350	2125	17	.	.	.
12350	2126	1	When	when	WRB
12350	2126	2	boiling	boil	VBG
12350	2126	3	,	,	,
12350	2126	4	add	add	VB
12350	2126	5	the	the	DT
12350	2126	6	carrots	carrot	NNS
12350	2126	7	and	and	CC
12350	2126	8	cover	cover	VB
12350	2126	9	closely	closely	RB
12350	2126	10	.	.	.
12350	2127	1	Prepare	prepare	VB
12350	2127	2	the	the	DT
12350	2127	3	cabbage	cabbage	NN
12350	2127	4	as	as	IN
12350	2127	5	usual	usual	JJ
12350	2127	6	and	and	CC
12350	2127	7	lay	lie	VBD
12350	2127	8	in	in	RP
12350	2127	9	with	with	IN
12350	2127	10	the	the	DT
12350	2127	11	mutton	mutton	NN
12350	2127	12	and	and	CC
12350	2127	13	carrots	carrot	NNS
12350	2127	14	;	;	:
12350	2127	15	boil	boil	VB
12350	2127	16	two	two	CD
12350	2127	17	hours	hour	NNS
12350	2127	18	at	at	IN
12350	2127	19	least	least	JJS
12350	2127	20	;	;	:
12350	2127	21	when	when	WRB
12350	2127	22	all	all	DT
12350	2127	23	has	have	VBZ
12350	2127	24	boiled	boil	VBN
12350	2127	25	tender	tender	NN
12350	2127	26	,	,	,
12350	2127	27	skim	skim	NNP
12350	2127	28	off	off	RP
12350	2127	29	some	some	DT
12350	2127	30	of	of	IN
12350	2127	31	the	the	DT
12350	2127	32	fat	fat	NN
12350	2127	33	and	and	CC
12350	2127	34	put	put	VBD
12350	2127	35	it	-PRON-	PRP
12350	2127	36	into	into	IN
12350	2127	37	a	a	DT
12350	2127	38	spider	spider	NN
12350	2127	39	.	.	.
12350	2128	1	Add	add	VB
12350	2128	2	to	to	IN
12350	2128	3	this	this	DT
12350	2128	4	one	one	CD
12350	2128	5	tablespoon	tablespoon	NN
12350	2128	6	of	of	IN
12350	2128	7	flour	flour	NN
12350	2128	8	,	,	,
12350	2128	9	one	one	CD
12350	2128	10	tablespoon	tablespoon	NN
12350	2128	11	of	of	IN
12350	2128	12	brown	brown	JJ
12350	2128	13	sugar	sugar	NN
12350	2128	14	and	and	CC
12350	2128	15	one	one	CD
12350	2128	16	-	-	HYPH
12350	2128	17	half	half	NN
12350	2128	18	teaspoon	teaspoon	NN
12350	2128	19	of	of	IN
12350	2128	20	cinnamon	cinnamon	NN
12350	2128	21	.	.	.
12350	2129	1	Keep	keep	VB
12350	2129	2	adding	add	VBG
12350	2129	3	gravy	gravy	NN
12350	2129	4	from	from	IN
12350	2129	5	the	the	DT
12350	2129	6	mutton	mutton	NN
12350	2129	7	until	until	IN
12350	2129	8	well	well	RB
12350	2129	9	mixed	mixed	JJ
12350	2129	10	,	,	,
12350	2129	11	and	and	CC
12350	2129	12	pour	pour	VB
12350	2129	13	all	all	RB
12350	2129	14	over	over	IN
12350	2129	15	the	the	DT
12350	2129	16	mutton	mutton	NN
12350	2129	17	and	and	CC
12350	2129	18	vegetables	vegetable	NNS
12350	2129	19	.	.	.
12350	2130	1	Serve	serve	VB
12350	2130	2	together	together	RB
12350	2130	3	on	on	IN
12350	2130	4	a	a	DT
12350	2130	5	platter	platter	NN
12350	2130	6	.	.	.
12350	2131	1	STEWED	STEWED	NNP
12350	2131	2	CABBAGE	cabbage	NN
12350	2131	3	Clean	clean	JJ
12350	2131	4	and	and	CC
12350	2131	5	drain	drain	VBP
12350	2131	6	cabbage	cabbage	NN
12350	2131	7	,	,	,
12350	2131	8	cut	cut	VBN
12350	2131	9	in	in	IN
12350	2131	10	small	small	JJ
12350	2131	11	pieces	piece	NNS
12350	2131	12	and	and	CC
12350	2131	13	boil	boil	VB
12350	2131	14	until	until	IN
12350	2131	15	tender	tender	NN
12350	2131	16	.	.	.
12350	2132	1	Drain	drain	NN
12350	2132	2	and	and	CC
12350	2132	3	rinse	rinse	NN
12350	2132	4	in	in	IN
12350	2132	5	cold	cold	JJ
12350	2132	6	water	water	NN
12350	2132	7	;	;	:
12350	2132	8	chop	chop	NN
12350	2132	9	fine	fine	RB
12350	2132	10	,	,	,
12350	2132	11	heat	heat	NN
12350	2132	12	one	one	CD
12350	2132	13	tablespoon	tablespoon	NN
12350	2132	14	of	of	IN
12350	2132	15	drippings	dripping	NNS
12350	2132	16	in	in	IN
12350	2132	17	spider	spider	NN
12350	2132	18	,	,	,
12350	2132	19	one	one	CD
12350	2132	20	-	-	HYPH
12350	2132	21	fourth	fourth	NN
12350	2132	22	of	of	IN
12350	2132	23	an	an	DT
12350	2132	24	onion	onion	NN
12350	2132	25	cut	cut	VBD
12350	2132	26	fine	fine	JJ
12350	2132	27	and	and	CC
12350	2132	28	one	one	CD
12350	2132	29	tablespoon	tablespoon	NN
12350	2132	30	of	of	IN
12350	2132	31	flour	flour	NN
12350	2132	32	;	;	:
12350	2132	33	brown	brown	VB
12350	2132	34	all	all	RB
12350	2132	35	together	together	RB
12350	2132	36	,	,	,
12350	2132	37	add	add	VB
12350	2132	38	one	one	CD
12350	2132	39	-	-	HYPH
12350	2132	40	half	half	NN
12350	2132	41	pint	pint	NN
12350	2132	42	of	of	IN
12350	2132	43	soup	soup	NN
12350	2132	44	stock	stock	NN
12350	2132	45	,	,	,
12350	2132	46	add	add	VB
12350	2132	47	cabbage	cabbage	NN
12350	2132	48	and	and	CC
12350	2132	49	cook	cook	VB
12350	2132	50	ten	ten	CD
12350	2132	51	minutes	minute	NNS
12350	2132	52	longer	long	RBR
12350	2132	53	.	.	.
12350	2133	1	Salt	salt	NN
12350	2133	2	and	and	CC
12350	2133	3	pepper	pepper	NN
12350	2133	4	to	to	TO
12350	2133	5	taste	taste	NN
12350	2133	6	.	.	.
12350	2134	1	FILLED	fill	VBN
12350	2134	2	CABBAGE	cabbage	NN
12350	2134	3	Take	take	VBP
12350	2134	4	a	a	DT
12350	2134	5	large	large	JJ
12350	2134	6	,	,	,
12350	2134	7	solid	solid	JJ
12350	2134	8	head	head	NN
12350	2134	9	of	of	IN
12350	2134	10	cabbage	cabbage	NN
12350	2134	11	;	;	:
12350	2134	12	take	take	VB
12350	2134	13	off	off	RP
12350	2134	14	the	the	DT
12350	2134	15	large	large	JJ
12350	2134	16	top	top	JJ
12350	2134	17	leaves	leave	NNS
12350	2134	18	,	,	,
12350	2134	19	and	and	CC
12350	2134	20	scoop	scoop	VB
12350	2134	21	out	out	RP
12350	2134	22	the	the	DT
12350	2134	23	centre	centre	NN
12350	2134	24	of	of	IN
12350	2134	25	the	the	DT
12350	2134	26	cabbage	cabbage	NN
12350	2134	27	so	so	IN
12350	2134	28	as	as	IN
12350	2134	29	to	to	TO
12350	2134	30	leave	leave	VB
12350	2134	31	the	the	DT
12350	2134	32	outside	outside	JJ
12350	2134	33	leaves	leave	NNS
12350	2134	34	intact	intact	JJ
12350	2134	35	for	for	IN
12350	2134	36	refilling	refill	VBG
12350	2134	37	.	.	.
12350	2135	1	Chop	chop	VB
12350	2135	2	your	-PRON-	PRP$
12350	2135	3	cabbage	cabbage	NN
12350	2135	4	fine	fine	JJ
12350	2135	5	as	as	IN
12350	2135	6	for	for	IN
12350	2135	7	slaw	slaw	NN
12350	2135	8	;	;	:
12350	2135	9	take	take	VB
12350	2135	10	a	a	DT
12350	2135	11	quarter	quarter	NN
12350	2135	12	of	of	IN
12350	2135	13	a	a	DT
12350	2135	14	loaf	loaf	NN
12350	2135	15	of	of	IN
12350	2135	16	stale	stale	JJ
12350	2135	17	bread	bread	NN
12350	2135	18	,	,	,
12350	2135	19	soak	soak	VB
12350	2135	20	it	-PRON-	PRP
12350	2135	21	in	in	IN
12350	2135	22	water	water	NN
12350	2135	23	and	and	CC
12350	2135	24	squeeze	squeeze	VB
12350	2135	25	very	very	RB
12350	2135	26	dry	dry	JJ
12350	2135	27	.	.	.
12350	2136	1	Heat	heat	NN
12350	2136	2	two	two	CD
12350	2136	3	tablespoons	tablespoon	NNS
12350	2136	4	of	of	IN
12350	2136	5	drippings	dripping	NNS
12350	2136	6	in	in	IN
12350	2136	7	a	a	DT
12350	2136	8	spider	spider	NN
12350	2136	9	,	,	,
12350	2136	10	add	add	VB
12350	2136	11	a	a	DT
12350	2136	12	large	large	JJ
12350	2136	13	-	-	HYPH
12350	2136	14	sized	sized	JJ
12350	2136	15	onion	onion	NN
12350	2136	16	chopped	chop	VBD
12350	2136	17	fine	fine	JJ
12350	2136	18	,	,	,
12350	2136	19	do	do	VB
12350	2136	20	not	not	RB
12350	2136	21	let	let	VB
12350	2136	22	the	the	DT
12350	2136	23	onion	onion	NN
12350	2136	24	get	get	VB
12350	2136	25	too	too	RB
12350	2136	26	brown	brown	JJ
12350	2136	27	;	;	:
12350	2136	28	then	then	RB
12350	2136	29	add	add	VB
12350	2136	30	the	the	DT
12350	2136	31	bread	bread	NN
12350	2136	32	,	,	,
12350	2136	33	one	one	CD
12350	2136	34	pound	pound	NN
12350	2136	35	of	of	IN
12350	2136	36	chopped	chopped	JJ
12350	2136	37	beef	beef	NN
12350	2136	38	well	well	RB
12350	2136	39	minced	mince	VBN
12350	2136	40	and	and	CC
12350	2136	41	the	the	DT
12350	2136	42	chopped	chop	VBN
12350	2136	43	cabbage	cabbage	NN
12350	2136	44	and	and	CC
12350	2136	45	let	let	VB
12350	2136	46	it	-PRON-	PRP
12350	2136	47	get	get	VB
12350	2136	48	well	well	RB
12350	2136	49	heated	heated	JJ
12350	2136	50	;	;	:
12350	2136	51	take	take	VB
12350	2136	52	off	off	RP
12350	2136	53	stove	stove	NN
12350	2136	54	and	and	CC
12350	2136	55	add	add	VB
12350	2136	56	two	two	CD
12350	2136	57	eggs	egg	NNS
12350	2136	58	,	,	,
12350	2136	59	pepper	pepper	NN
12350	2136	60	,	,	,
12350	2136	61	salt	salt	NN
12350	2136	62	,	,	,
12350	2136	63	nutmeg	nutmeg	NNP
12350	2136	64	,	,	,
12350	2136	65	a	a	DT
12350	2136	66	little	little	JJ
12350	2136	67	parsley	parsley	NN
12350	2136	68	and	and	CC
12350	2136	69	a	a	DT
12350	2136	70	little	little	JJ
12350	2136	71	sage	sage	NN
12350	2136	72	,	,	,
12350	2136	73	season	season	NN
12350	2136	74	very	very	RB
12350	2136	75	highly	highly	RB
12350	2136	76	.	.	.
12350	2137	1	Use	use	VB
12350	2137	2	a	a	DT
12350	2137	3	little	little	RB
12350	2137	4	more	more	JJR
12350	2137	5	cabbage	cabbage	NN
12350	2137	6	than	than	IN
12350	2137	7	bread	bread	NN
12350	2137	8	the	the	DT
12350	2137	9	filling	filling	NN
12350	2137	10	.	.	.
12350	2138	1	Put	put	VB
12350	2138	2	this	this	DT
12350	2138	3	all	all	DT
12350	2138	4	back	back	RB
12350	2138	5	in	in	IN
12350	2138	6	the	the	DT
12350	2138	7	cabbage	cabbage	NN
12350	2138	8	,	,	,
12350	2138	9	and	and	CC
12350	2138	10	cover	cover	VB
12350	2138	11	this	this	DT
12350	2138	12	with	with	IN
12350	2138	13	the	the	DT
12350	2138	14	large	large	JJ
12350	2138	15	leaves	leave	NNS
12350	2138	16	,	,	,
12350	2138	17	put	put	VBN
12350	2138	18	into	into	IN
12350	2138	19	small	small	JJ
12350	2138	20	bread	bread	NN
12350	2138	21	-	-	HYPH
12350	2138	22	pan	pan	NN
12350	2138	23	and	and	CC
12350	2138	24	bake	bake	VB
12350	2138	25	for	for	IN
12350	2138	26	two	two	CD
12350	2138	27	hours	hour	NNS
12350	2138	28	,	,	,
12350	2138	29	put	put	VBN
12350	2138	30	just	just	RB
12350	2138	31	enough	enough	JJ
12350	2138	32	water	water	NN
12350	2138	33	in	in	IN
12350	2138	34	to	to	TO
12350	2138	35	keep	keep	VB
12350	2138	36	the	the	DT
12350	2138	37	pan	pan	NN
12350	2138	38	from	from	IN
12350	2138	39	burning	burn	VBG
12350	2138	40	;	;	:
12350	2138	41	do	do	VB
12350	2138	42	n't	not	RB
12350	2138	43	baste	baste	VB
12350	2138	44	.	.	.
12350	2139	1	It	-PRON-	PRP
12350	2139	2	does	do	VBZ
12350	2139	3	n't	not	RB
12350	2139	4	harm	harm	VB
12350	2139	5	if	if	IN
12350	2139	6	the	the	DT
12350	2139	7	leaves	leave	NNS
12350	2139	8	scorch	scorch	VBP
12350	2139	9	.	.	.
12350	2140	1	KAL	KAL	NNP
12350	2140	2	DOLMAR	DOLMAR	NNP
12350	2140	3	Boil	Boil	NNP
12350	2140	4	cabbage	cabbage	NN
12350	2140	5	whole	whole	NN
12350	2140	6	for	for	IN
12350	2140	7	ten	ten	CD
12350	2140	8	minutes	minute	NNS
12350	2140	9	.	.	.
12350	2141	1	Let	let	VB
12350	2141	2	it	-PRON-	PRP
12350	2141	3	cool	cool	VB
12350	2141	4	and	and	CC
12350	2141	5	boil	boil	VB
12350	2141	6	the	the	DT
12350	2141	7	rice	rice	NN
12350	2141	8	.	.	.
12350	2142	1	Mix	Mix	NNP
12350	2142	2	chopped	chop	VBN
12350	2142	3	meat	meat	NN
12350	2142	4	,	,	,
12350	2142	5	rice	rice	NN
12350	2142	6	,	,	,
12350	2142	7	and	and	CC
12350	2142	8	salt	salt	NN
12350	2142	9	and	and	CC
12350	2142	10	pepper	pepper	NN
12350	2142	11	.	.	.
12350	2143	1	Separate	separate	VB
12350	2143	2	the	the	DT
12350	2143	3	cabbage	cabbage	NN
12350	2143	4	leaves	leave	NNS
12350	2143	5	;	;	:
12350	2143	6	put	put	VBD
12350	2143	7	about	about	RB
12350	2143	8	three	three	CD
12350	2143	9	tablespoons	tablespoon	NNS
12350	2143	10	of	of	IN
12350	2143	11	the	the	DT
12350	2143	12	meat	meat	NN
12350	2143	13	and	and	CC
12350	2143	14	rice	rice	NN
12350	2143	15	in	in	IN
12350	2143	16	the	the	DT
12350	2143	17	leaves	leave	NNS
12350	2143	18	,	,	,
12350	2143	19	roll	roll	VB
12350	2143	20	up	up	RP
12350	2143	21	and	and	CC
12350	2143	22	tie	tie	VB
12350	2143	23	together	together	RB
12350	2143	24	with	with	IN
12350	2143	25	string	string	NN
12350	2143	26	.	.	.
12350	2144	1	Then	then	RB
12350	2144	2	fry	fry	VB
12350	2144	3	in	in	IN
12350	2144	4	fat	fat	NN
12350	2144	5	until	until	IN
12350	2144	6	brown	brown	NNP
12350	2144	7	.	.	.
12350	2145	1	Boil	boil	VB
12350	2145	2	for	for	IN
12350	2145	3	half	half	PDT
12350	2145	4	an	an	DT
12350	2145	5	hour	hour	NN
12350	2145	6	in	in	IN
12350	2145	7	a	a	DT
12350	2145	8	little	little	JJ
12350	2145	9	water	water	NN
12350	2145	10	.	.	.
12350	2146	1	Make	make	VB
12350	2146	2	brown	brown	JJ
12350	2146	3	gravy	gravy	NN
12350	2146	4	and	and	CC
12350	2146	5	pour	pour	VB
12350	2146	6	over	over	RP
12350	2146	7	.	.	.
12350	2147	1	SAVOY	savoy	JJ
12350	2147	2	CABBAGE	cabbage	NN
12350	2147	3	WITH	with	IN
12350	2147	4	RICE	rice	NN
12350	2147	5	Boil	Boil	NNP
12350	2147	6	cabbage	cabbage	NN
12350	2147	7	whole	whole	NN
12350	2147	8	for	for	IN
12350	2147	9	five	five	CD
12350	2147	10	minutes	minute	NNS
12350	2147	11	;	;	:
12350	2147	12	drain	drain	VB
12350	2147	13	,	,	,
12350	2147	14	separate	separate	VBP
12350	2147	15	the	the	DT
12350	2147	16	leaves	leave	NNS
12350	2147	17	after	after	IN
12350	2147	18	it	-PRON-	PRP
12350	2147	19	has	have	VBZ
12350	2147	20	cooled	cool	VBN
12350	2147	21	.	.	.
12350	2148	1	Mix	mix	VB
12350	2148	2	one	one	CD
12350	2148	3	cup	cup	NN
12350	2148	4	of	of	IN
12350	2148	5	boiled	boil	VBN
12350	2148	6	rice	rice	NN
12350	2148	7	with	with	IN
12350	2148	8	three	three	CD
12350	2148	9	dozen	dozen	NN
12350	2148	10	raisins	raisin	NNS
12350	2148	11	,	,	,
12350	2148	12	pinch	pinch	NN
12350	2148	13	of	of	IN
12350	2148	14	salt	salt	NN
12350	2148	15	,	,	,
12350	2148	16	one	one	CD
12350	2148	17	teaspoon	teaspoon	NN
12350	2148	18	of	of	IN
12350	2148	19	cinnamon	cinnamon	NN
12350	2148	20	and	and	CC
12350	2148	21	two	two	CD
12350	2148	22	tablespoons	tablespoon	NNS
12350	2148	23	of	of	IN
12350	2148	24	drippings	dripping	NNS
12350	2148	25	.	.	.
12350	2149	1	Put	put	VB
12350	2149	2	two	two	CD
12350	2149	3	tablespoons	tablespoon	NNS
12350	2149	4	of	of	IN
12350	2149	5	this	this	DT
12350	2149	6	mixture	mixture	NN
12350	2149	7	in	in	IN
12350	2149	8	three	three	CD
12350	2149	9	or	or	CC
12350	2149	10	four	four	CD
12350	2149	11	leaves	leave	NNS
12350	2149	12	,	,	,
12350	2149	13	roll	roll	VB
12350	2149	14	them	-PRON-	PRP
12350	2149	15	and	and	CC
12350	2149	16	tie	tie	VB
12350	2149	17	together	together	RB
12350	2149	18	with	with	IN
12350	2149	19	string	string	NN
12350	2149	20	.	.	.
12350	2150	1	Place	place	NN
12350	2150	2	in	in	IN
12350	2150	3	pan	pan	NN
12350	2150	4	and	and	CC
12350	2150	5	let	let	VB
12350	2150	6	cook	cook	NN
12350	2150	7	for	for	IN
12350	2150	8	an	an	DT
12350	2150	9	hour	hour	NN
12350	2150	10	until	until	IN
12350	2150	11	done	do	VBN
12350	2150	12	.	.	.
12350	2151	1	This	this	DT
12350	2151	2	dish	dish	NN
12350	2151	3	is	be	VBZ
12350	2151	4	just	just	RB
12350	2151	5	as	as	RB
12350	2151	6	good	good	JJ
12350	2151	7	warmed	warm	VBD
12350	2151	8	up	up	RP
12350	2151	9	a	a	DT
12350	2151	10	second	second	JJ
12350	2151	11	time	time	NN
12350	2151	12	.	.	.
12350	2152	1	There	there	EX
12350	2152	2	must	must	MD
12350	2152	3	be	be	VB
12350	2152	4	sufficient	sufficient	JJ
12350	2152	5	fat	fat	NN
12350	2152	6	and	and	CC
12350	2152	7	gravy	gravy	NN
12350	2152	8	to	to	TO
12350	2152	9	prevent	prevent	VB
12350	2152	10	the	the	DT
12350	2152	11	cabbage	cabbage	NN
12350	2152	12	rolls	roll	NNS
12350	2152	13	from	from	IN
12350	2152	14	sticking	stick	VBG
12350	2152	15	to	to	IN
12350	2152	16	the	the	DT
12350	2152	17	bottom	bottom	NN
12350	2152	18	of	of	IN
12350	2152	19	the	the	DT
12350	2152	20	pan	pan	NN
12350	2152	21	which	which	WDT
12350	2152	22	must	must	MD
12350	2152	23	be	be	VB
12350	2152	24	kept	keep	VBN
12350	2152	25	closely	closely	RB
12350	2152	26	covered	cover	VBN
12350	2152	27	.	.	.
12350	2153	1	BELGIAN	belgian	JJ
12350	2153	2	RED	RED	NNP
12350	2153	3	CABBAGE	cabbage	NN
12350	2153	4	Put	put	VBP
12350	2153	5	two	two	CD
12350	2153	6	or	or	CC
12350	2153	7	three	three	CD
12350	2153	8	sticks	stick	NNS
12350	2153	9	of	of	IN
12350	2153	10	cinnamon	cinnamon	NN
12350	2153	11	,	,	,
12350	2153	12	salt	salt	NN
12350	2153	13	and	and	CC
12350	2153	14	pepper	pepper	NN
12350	2153	15	,	,	,
12350	2153	16	one	one	CD
12350	2153	17	-	-	HYPH
12350	2153	18	half	half	NN
12350	2153	19	teaspoon	teaspoon	NN
12350	2153	20	cloves	clove	NNS
12350	2153	21	,	,	,
12350	2153	22	one	one	CD
12350	2153	23	onion	onion	NN
12350	2153	24	sliced	slice	VBD
12350	2153	25	thin	thin	JJ
12350	2153	26	,	,	,
12350	2153	27	one	one	CD
12350	2153	28	bay	bay	NN
12350	2153	29	leaf	leaf	NN
12350	2153	30	,	,	,
12350	2153	31	two	two	CD
12350	2153	32	cups	cup	NNS
12350	2153	33	of	of	IN
12350	2153	34	water	water	NN
12350	2153	35	,	,	,
12350	2153	36	three	three	CD
12350	2153	37	tablespoons	tablespoon	NNS
12350	2153	38	of	of	IN
12350	2153	39	drippings	dripping	NNS
12350	2153	40	in	in	IN
12350	2153	41	saucepan	saucepan	NN
12350	2153	42	,	,	,
12350	2153	43	then	then	RB
12350	2153	44	add	add	VB
12350	2153	45	five	five	CD
12350	2153	46	or	or	CC
12350	2153	47	six	six	CD
12350	2153	48	greening	green	VBG
12350	2153	49	apples	apple	NNS
12350	2153	50	,	,	,
12350	2153	51	peeled	peel	VBN
12350	2153	52	and	and	CC
12350	2153	53	cut	cut	VBN
12350	2153	54	in	in	IN
12350	2153	55	quarters	quarter	NNS
12350	2153	56	.	.	.
12350	2154	1	Lastly	lastly	RB
12350	2154	2	,	,	,
12350	2154	3	put	put	VBN
12350	2154	4	in	in	RP
12350	2154	5	one	one	CD
12350	2154	6	medium	medium	JJ
12350	2154	7	-	-	HYPH
12350	2154	8	sized	sized	JJ
12350	2154	9	red	red	JJ
12350	2154	10	cabbage	cabbage	NN
12350	2154	11	,	,	,
12350	2154	12	cut	cut	VBN
12350	2154	13	in	in	IN
12350	2154	14	halves	half	NNS
12350	2154	15	and	and	CC
12350	2154	16	then	then	RB
12350	2154	17	sliced	slice	VBD
12350	2154	18	very	very	RB
12350	2154	19	thin	thin	JJ
12350	2154	20	.	.	.
12350	2155	1	Cook	cook	VB
12350	2155	2	three	three	CD
12350	2155	3	hours	hour	NNS
12350	2155	4	and	and	CC
12350	2155	5	then	then	RB
12350	2155	6	add	add	VB
12350	2155	7	two	two	CD
12350	2155	8	tablespoons	tablespoon	NNS
12350	2155	9	each	each	DT
12350	2155	10	of	of	IN
12350	2155	11	sugar	sugar	NN
12350	2155	12	and	and	CC
12350	2155	13	vinegar	vinegar	NN
12350	2155	14	;	;	,
12350	2155	15	cook	cook	VB
12350	2155	16	one	one	CD
12350	2155	17	minute	minute	NN
12350	2155	18	more	more	RBR
12350	2155	19	.	.	.
12350	2156	1	RED	RED	NNP
12350	2156	2	CABBAGE	CABBAGE	NNP
12350	2156	3	Cut	Cut	NNP
12350	2156	4	fine	fine	NN
12350	2156	5	on	on	IN
12350	2156	6	slaw	slaw	NN
12350	2156	7	-	-	HYPH
12350	2156	8	cutter	cutter	NN
12350	2156	9	,	,	,
12350	2156	10	put	put	VBD
12350	2156	11	cabbage	cabbage	NN
12350	2156	12	in	in	IN
12350	2156	13	a	a	DT
12350	2156	14	colander	colander	NN
12350	2156	15	,	,	,
12350	2156	16	pour	pour	VB
12350	2156	17	boiling	boil	VBG
12350	2156	18	water	water	NN
12350	2156	19	over	over	IN
12350	2156	20	it	-PRON-	PRP
12350	2156	21	and	and	CC
12350	2156	22	let	let	VB
12350	2156	23	it	-PRON-	PRP
12350	2156	24	stand	stand	VB
12350	2156	25	over	over	IN
12350	2156	26	another	another	DT
12350	2156	27	pan	pan	NN
12350	2156	28	for	for	IN
12350	2156	29	ten	ten	CD
12350	2156	30	minutes	minute	NNS
12350	2156	31	;	;	:
12350	2156	32	salt	salt	NN
12350	2156	33	,	,	,
12350	2156	34	mix	mix	VB
12350	2156	35	well	well	RB
12350	2156	36	,	,	,
12350	2156	37	and	and	CC
12350	2156	38	cut	cut	VBD
12350	2156	39	up	up	RP
12350	2156	40	a	a	DT
12350	2156	41	sour	sour	JJ
12350	2156	42	apple	apple	NN
12350	2156	43	in	in	IN
12350	2156	44	the	the	DT
12350	2156	45	cabbage	cabbage	NN
12350	2156	46	.	.	.
12350	2157	1	Heat	heat	VB
12350	2157	2	one	one	CD
12350	2157	3	tablespoon	tablespoon	NN
12350	2157	4	goose	goose	NN
12350	2157	5	or	or	CC
12350	2157	6	soup	soup	VB
12350	2157	7	drippings	dripping	NNS
12350	2157	8	,	,	,
12350	2157	9	brown	brown	JJ
12350	2157	10	in	in	IN
12350	2157	11	this	this	DT
12350	2157	12	an	an	DT
12350	2157	13	onion	onion	NN
12350	2157	14	cut	cut	VBD
12350	2157	15	fine	fine	RB
12350	2157	16	,	,	,
12350	2157	17	add	add	VB
12350	2157	18	the	the	DT
12350	2157	19	cabbage	cabbage	NN
12350	2157	20	and	and	CC
12350	2157	21	stew	stew	NN
12350	2157	22	slowly	slowly	RB
12350	2157	23	,	,	,
12350	2157	24	keep	keep	VB
12350	2157	25	covered	cover	VBN
12350	2157	26	.	.	.
12350	2158	1	Add	add	VB
12350	2158	2	a	a	DT
12350	2158	3	little	little	JJ
12350	2158	4	hot	hot	JJ
12350	2158	5	water	water	NN
12350	2158	6	after	after	IN
12350	2158	7	it	-PRON-	PRP
12350	2158	8	has	have	VBZ
12350	2158	9	boiled	boil	VBN
12350	2158	10	about	about	RB
12350	2158	11	five	five	CD
12350	2158	12	minutes	minute	NNS
12350	2158	13	.	.	.
12350	2159	1	When	when	WRB
12350	2159	2	tender	tender	RB
12350	2159	3	add	add	VBP
12350	2159	4	a	a	DT
12350	2159	5	few	few	JJ
12350	2159	6	cloves	clove	NNS
12350	2159	7	,	,	,
12350	2159	8	vinegar	vinegar	NN
12350	2159	9	,	,	,
12350	2159	10	brown	brown	NNP
12350	2159	11	sugar	sugar	NN
12350	2159	12	and	and	CC
12350	2159	13	cinnamon	cinnamon	NN
12350	2159	14	to	to	TO
12350	2159	15	taste	taste	VB
12350	2159	16	,	,	,
12350	2159	17	and	and	CC
12350	2159	18	serve	serve	VB
12350	2159	19	.	.	.
12350	2160	1	White	white	JJ
12350	2160	2	cabbage	cabbage	NN
12350	2160	3	may	may	MD
12350	2160	4	be	be	VB
12350	2160	5	cooked	cook	VBN
12350	2160	6	in	in	IN
12350	2160	7	this	this	DT
12350	2160	8	way	way	NN
12350	2160	9	.	.	.
12350	2161	1	RED	red	JJ
12350	2161	2	CABBAGE	cabbage	NN
12350	2161	3	WITH	with	IN
12350	2161	4	CHESTNUTS	chestnut	NNS
12350	2161	5	AND	and	CC
12350	2161	6	PRUNES	PRUNES	NNP
12350	2161	7	Clean	clean	JJ
12350	2161	8	cabbage	cabbage	NN
12350	2161	9	and	and	CC
12350	2161	10	cut	cut	VBD
12350	2161	11	off	off	RP
12350	2161	12	outside	outside	JJ
12350	2161	13	leaves	leave	NNS
12350	2161	14	,	,	,
12350	2161	15	cut	cut	VBN
12350	2161	16	on	on	IN
12350	2161	17	cabbage	cabbage	NN
12350	2161	18	-	-	HYPH
12350	2161	19	cutter	cutter	NN
12350	2161	20	--	--	:
12350	2161	21	blanch	blanch	VB
12350	2161	22	as	as	IN
12350	2161	23	above	above	RB
12350	2161	24	.	.	.
12350	2162	1	Take	take	VB
12350	2162	2	one	one	CD
12350	2162	3	tablespoon	tablespoon	NN
12350	2162	4	of	of	IN
12350	2162	5	butter	butter	NN
12350	2162	6	,	,	,
12350	2162	7	put	put	VBN
12350	2162	8	in	in	IN
12350	2162	9	kettle	kettle	NN
12350	2162	10	and	and	CC
12350	2162	11	let	let	VB
12350	2162	12	brown	brown	VB
12350	2162	13	,	,	,
12350	2162	14	add	add	VB
12350	2162	15	cabbage	cabbage	NN
12350	2162	16	,	,	,
12350	2162	17	let	let	VBD
12350	2162	18	simmer	simmer	NN
12350	2162	19	about	about	RB
12350	2162	20	ten	ten	CD
12350	2162	21	minutes	minute	NNS
12350	2162	22	,	,	,
12350	2162	23	stir	stir	VB
12350	2162	24	and	and	CC
12350	2162	25	let	let	VB
12350	2162	26	simmer	simmer	NN
12350	2162	27	ten	ten	CD
12350	2162	28	minutes	minute	NNS
12350	2162	29	more	more	RBR
12350	2162	30	.	.	.
12350	2163	1	Add	add	VB
12350	2163	2	about	about	RB
12350	2163	3	one	one	CD
12350	2163	4	cup	cup	NN
12350	2163	5	of	of	IN
12350	2163	6	water	water	NN
12350	2163	7	,	,	,
12350	2163	8	one	one	CD
12350	2163	9	-	-	HYPH
12350	2163	10	fourth	fourth	NN
12350	2163	11	cup	cup	NN
12350	2163	12	of	of	IN
12350	2163	13	vinegar	vinegar	NN
12350	2163	14	,	,	,
12350	2163	15	and	and	CC
12350	2163	16	one	one	CD
12350	2163	17	tablespoon	tablespoon	NN
12350	2163	18	of	of	IN
12350	2163	19	sugar	sugar	NN
12350	2163	20	,	,	,
12350	2163	21	salt	salt	NN
12350	2163	22	and	and	CC
12350	2163	23	pepper	pepper	NN
12350	2163	24	to	to	IN
12350	2163	25	taste	taste	NN
12350	2163	26	.	.	.
12350	2164	1	Add	add	VB
12350	2164	2	one	one	CD
12350	2164	3	-	-	HYPH
12350	2164	4	fourth	fourth	NN
12350	2164	5	cup	cup	NN
12350	2164	6	of	of	IN
12350	2164	7	raisins	raisin	NNS
12350	2164	8	and	and	CC
12350	2164	9	blanched	blanch	VBD
12350	2164	10	chestnuts	chestnut	NNS
12350	2164	11	and	and	CC
12350	2164	12	cook	cook	NN
12350	2164	13	until	until	IN
12350	2164	14	tender	tender	NN
12350	2164	15	,	,	,
12350	2164	16	adding	add	VBG
12350	2164	17	to	to	TO
12350	2164	18	cabbage	cabbage	VB
12350	2164	19	just	just	RB
12350	2164	20	before	before	IN
12350	2164	21	serving	serve	VBG
12350	2164	22	.	.	.
12350	2165	1	Take	take	VB
12350	2165	2	one	one	CD
12350	2165	3	tablespoon	tablespoon	NN
12350	2165	4	of	of	IN
12350	2165	5	flour	flour	NN
12350	2165	6	smooth	smooth	JJ
12350	2165	7	with	with	IN
12350	2165	8	cold	cold	JJ
12350	2165	9	water	water	NN
12350	2165	10	,	,	,
12350	2165	11	add	add	VB
12350	2165	12	to	to	TO
12350	2165	13	cabbage	cabbage	VB
12350	2165	14	,	,	,
12350	2165	15	let	let	VB
12350	2165	16	cook	cook	VB
12350	2165	17	a	a	DT
12350	2165	18	few	few	JJ
12350	2165	19	minutes	minute	NNS
12350	2165	20	and	and	CC
12350	2165	21	serve	serve	VBP
12350	2165	22	.	.	.
12350	2166	1	VEGETABLE	VEGETABLE	NNP
12350	2166	2	HASH	HASH	NNP
12350	2166	3	Hash	Hash	NNP
12350	2166	4	may	may	MD
12350	2166	5	be	be	VB
12350	2166	6	made	make	VBN
12350	2166	7	with	with	IN
12350	2166	8	one	one	CD
12350	2166	9	or	or	CC
12350	2166	10	many	many	JJ
12350	2166	11	vegetables	vegetable	NNS
12350	2166	12	and	and	CC
12350	2166	13	with	with	IN
12350	2166	14	or	or	CC
12350	2166	15	without	without	IN
12350	2166	16	the	the	DT
12350	2166	17	addition	addition	NN
12350	2166	18	of	of	IN
12350	2166	19	meat	meat	NN
12350	2166	20	and	and	CC
12350	2166	21	fish	fish	NN
12350	2166	22	.	.	.
12350	2167	1	Potato	potato	NN
12350	2167	2	is	be	VBZ
12350	2167	3	the	the	DT
12350	2167	4	most	most	RBS
12350	2167	5	useful	useful	JJ
12350	2167	6	vegetable	vegetable	NN
12350	2167	7	for	for	IN
12350	2167	8	hash	hash	NN
12350	2167	9	,	,	,
12350	2167	10	because	because	IN
12350	2167	11	it	-PRON-	PRP
12350	2167	12	combines	combine	VBZ
12350	2167	13	well	well	RB
12350	2167	14	with	with	IN
12350	2167	15	meat	meat	NN
12350	2167	16	or	or	CC
12350	2167	17	other	other	JJ
12350	2167	18	vegetables	vegetable	NNS
12350	2167	19	.	.	.
12350	2168	1	The	the	DT
12350	2168	2	vegetables	vegetable	NNS
12350	2168	3	must	must	MD
12350	2168	4	be	be	VB
12350	2168	5	chopped	chop	VBN
12350	2168	6	fine	fine	JJ
12350	2168	7	,	,	,
12350	2168	8	well	well	RB
12350	2168	9	seasoned	season	VBN
12350	2168	10	with	with	IN
12350	2168	11	salt	salt	NN
12350	2168	12	and	and	CC
12350	2168	13	pepper	pepper	NN
12350	2168	14	,	,	,
12350	2168	15	and	and	CC
12350	2168	16	parsley	parsley	NN
12350	2168	17	,	,	,
12350	2168	18	onion	onion	NN
12350	2168	19	,	,	,
12350	2168	20	chives	chive	NNS
12350	2168	21	or	or	CC
12350	2168	22	green	green	JJ
12350	2168	23	pepper	pepper	NN
12350	2168	24	if	if	IN
12350	2168	25	desired	desire	VBN
12350	2168	26	,	,	,
12350	2168	27	and	and	CC
12350	2168	28	moistened	moisten	VBN
12350	2168	29	with	with	IN
12350	2168	30	stock	stock	NN
12350	2168	31	,	,	,
12350	2168	32	milk	milk	NN
12350	2168	33	or	or	CC
12350	2168	34	water	water	NN
12350	2168	35	,	,	,
12350	2168	36	using	use	VBG
12350	2168	37	a	a	DT
12350	2168	38	quarter	quarter	NN
12350	2168	39	of	of	IN
12350	2168	40	a	a	DT
12350	2168	41	cup	cup	NN
12350	2168	42	to	to	IN
12350	2168	43	a	a	DT
12350	2168	44	pint	pint	NN
12350	2168	45	of	of	IN
12350	2168	46	hash	hash	NN
12350	2168	47	.	.	.
12350	2169	1	Melt	Melt	NNP
12350	2169	2	one	one	CD
12350	2169	3	-	-	HYPH
12350	2169	4	half	half	NN
12350	2169	5	tablespoon	tablespoon	NN
12350	2169	6	of	of	IN
12350	2169	7	butter	butter	NN
12350	2169	8	or	or	CC
12350	2169	9	savory	savory	JJ
12350	2169	10	drippings	dripping	NNS
12350	2169	11	in	in	IN
12350	2169	12	a	a	DT
12350	2169	13	pan	pan	NN
12350	2169	14	;	;	:
12350	2169	15	put	put	VBN
12350	2169	16	in	in	IN
12350	2169	17	the	the	DT
12350	2169	18	hash	hash	NN
12350	2169	19	,	,	,
12350	2169	20	spreading	spread	VBG
12350	2169	21	it	-PRON-	PRP
12350	2169	22	evenly	evenly	RB
12350	2169	23	and	and	CC
12350	2169	24	dropping	drop	VBG
12350	2169	25	small	small	JJ
12350	2169	26	pieces	piece	NNS
12350	2169	27	of	of	IN
12350	2169	28	butter	butter	NN
12350	2169	29	or	or	CC
12350	2169	30	drippings	dripping	NNS
12350	2169	31	over	over	IN
12350	2169	32	the	the	DT
12350	2169	33	top	top	NN
12350	2169	34	.	.	.
12350	2170	1	Cover	cover	VB
12350	2170	2	the	the	DT
12350	2170	3	pan	pan	NN
12350	2170	4	;	;	:
12350	2170	5	let	let	VB
12350	2170	6	the	the	DT
12350	2170	7	hash	hash	NN
12350	2170	8	cook	cook	NN
12350	2170	9	over	over	IN
12350	2170	10	a	a	DT
12350	2170	11	moderate	moderate	JJ
12350	2170	12	fire	fire	NN
12350	2170	13	for	for	IN
12350	2170	14	half	half	PDT
12350	2170	15	an	an	DT
12350	2170	16	hour	hour	NN
12350	2170	17	;	;	:
12350	2170	18	fold	fold	VB
12350	2170	19	over	over	RP
12350	2170	20	like	like	IN
12350	2170	21	an	an	DT
12350	2170	22	omelet	omelet	NN
12350	2170	23	and	and	CC
12350	2170	24	serve	serve	NN
12350	2170	25	.	.	.
12350	2171	1	If	if	IN
12350	2171	2	properly	properly	RB
12350	2171	3	cooked	cook	VBN
12350	2171	4	there	there	EX
12350	2171	5	will	will	MD
12350	2171	6	be	be	VB
12350	2171	7	a	a	DT
12350	2171	8	rich	rich	JJ
12350	2171	9	brown	brown	JJ
12350	2171	10	crust	crust	NN
12350	2171	11	formed	form	VBN
12350	2171	12	on	on	IN
12350	2171	13	the	the	DT
12350	2171	14	outside	outside	NN
12350	2171	15	of	of	IN
12350	2171	16	the	the	DT
12350	2171	17	hash	hash	NN
12350	2171	18	.	.	.
12350	2172	1	BAKED	BAKED	NNP
12350	2172	2	EGGPLANT	EGGPLANT	NNP
12350	2172	3	Parboil	Parboil	NNP
12350	2172	4	eggplant	eggplant	NN
12350	2172	5	until	until	IN
12350	2172	6	tender	tender	NN
12350	2172	7	,	,	,
12350	2172	8	but	but	CC
12350	2172	9	not	not	RB
12350	2172	10	soft	soft	JJ
12350	2172	11	,	,	,
12350	2172	12	in	in	IN
12350	2172	13	boiling	boil	VBG
12350	2172	14	salted	salt	VBN
12350	2172	15	water	water	NN
12350	2172	16	.	.	.
12350	2173	1	Cut	cut	VB
12350	2173	2	in	in	IN
12350	2173	3	half	half	JJ
12350	2173	4	crosswise	crosswise	NN
12350	2173	5	with	with	IN
12350	2173	6	a	a	DT
12350	2173	7	sharp	sharp	JJ
12350	2173	8	knife	knife	NN
12350	2173	9	.	.	.
12350	2174	1	Scrape	scrape	VB
12350	2174	2	out	out	RP
12350	2174	3	the	the	DT
12350	2174	4	inside	inside	NN
12350	2174	5	and	and	CC
12350	2174	6	do	do	VBP
12350	2174	7	not	not	RB
12350	2174	8	break	break	VB
12350	2174	9	the	the	DT
12350	2174	10	skin	skin	NN
12350	2174	11	.	.	.
12350	2175	1	Heat	heat	VB
12350	2175	2	one	one	CD
12350	2175	3	tablespoon	tablespoon	NN
12350	2175	4	of	of	IN
12350	2175	5	butter	butter	NN
12350	2175	6	,	,	,
12350	2175	7	add	add	VB
12350	2175	8	a	a	DT
12350	2175	9	minced	mince	VBN
12350	2175	10	onion	onion	NN
12350	2175	11	,	,	,
12350	2175	12	brown	brown	NNP
12350	2175	13	,	,	,
12350	2175	14	then	then	RB
12350	2175	15	scraped	scrape	VBD
12350	2175	16	eggplant	eggplant	JJ
12350	2175	17	,	,	,
12350	2175	18	bread	bread	NN
12350	2175	19	crumbs	crumb	NNS
12350	2175	20	,	,	,
12350	2175	21	salt	salt	NN
12350	2175	22	and	and	CC
12350	2175	23	pepper	pepper	NN
12350	2175	24	to	to	TO
12350	2175	25	taste	taste	NN
12350	2175	26	and	and	CC
12350	2175	27	an	an	DT
12350	2175	28	egg	egg	NN
12350	2175	29	yolk	yolk	NN
12350	2175	30	.	.	.
12350	2176	1	Mix	mix	VB
12350	2176	2	well	well	RB
12350	2176	3	together	together	RB
12350	2176	4	,	,	,
12350	2176	5	refill	refill	NN
12350	2176	6	shells	shell	NNS
12350	2176	7	,	,	,
12350	2176	8	place	place	NN
12350	2176	9	in	in	IN
12350	2176	10	dripping	dripping	JJ
12350	2176	11	pan	pan	NN
12350	2176	12	in	in	IN
12350	2176	13	oven	oven	NNP
12350	2176	14	--	--	:
12350	2176	15	baste	baste	NNP
12350	2176	16	with	with	IN
12350	2176	17	butter	butter	NN
12350	2176	18	or	or	CC
12350	2176	19	sprinkle	sprinkle	VB
12350	2176	20	cracker	cracker	NN
12350	2176	21	crumbs	crumb	VBZ
12350	2176	22	on	on	IN
12350	2176	23	top	top	NN
12350	2176	24	with	with	IN
12350	2176	25	bits	bit	NNS
12350	2176	26	of	of	IN
12350	2176	27	butter	butter	NN
12350	2176	28	--	--	:
12350	2176	29	baste	baste	NNP
12350	2176	30	often	often	RB
12350	2176	31	and	and	CC
12350	2176	32	brown	brown	JJ
12350	2176	33	nicely	nicely	RB
12350	2176	34	.	.	.
12350	2177	1	BROILED	broiled	NN
12350	2177	2	OR	or	CC
12350	2177	3	FRIED	FRIED	NNP
12350	2177	4	EGGPLANT	EGGPLANT	NNP
12350	2177	5	For	for	IN
12350	2177	6	preparing	prepare	VBG
12350	2177	7	eggplant	eggplant	JJ
12350	2177	8	,	,	,
12350	2177	9	either	either	CC
12350	2177	10	to	to	TO
12350	2177	11	fry	fry	VB
12350	2177	12	or	or	CC
12350	2177	13	boil	boil	VB
12350	2177	14	,	,	,
12350	2177	15	use	use	VB
12350	2177	16	small	small	JJ
12350	2177	17	eggplant	eggplant	NN
12350	2177	18	as	as	IN
12350	2177	19	they	-PRON-	PRP
12350	2177	20	are	be	VBP
12350	2177	21	of	of	IN
12350	2177	22	more	more	RBR
12350	2177	23	delicate	delicate	JJ
12350	2177	24	flavor	flavor	NN
12350	2177	25	than	than	IN
12350	2177	26	the	the	DT
12350	2177	27	large	large	JJ
12350	2177	28	ones	one	NNS
12350	2177	29	.	.	.
12350	2178	1	Do	do	VB
12350	2178	2	not	not	RB
12350	2178	3	cook	cook	VB
12350	2178	4	too	too	RB
12350	2178	5	rapidly	rapidly	RB
12350	2178	6	.	.	.
12350	2179	1	BROILED	broiled	NN
12350	2179	2	EGGPLANT	EGGPLANT	NNP
12350	2179	3	Slice	Slice	NNP
12350	2179	4	the	the	DT
12350	2179	5	eggplant	eggplant	JJ
12350	2179	6	and	and	CC
12350	2179	7	drain	drain	VB
12350	2179	8	it	-PRON-	PRP
12350	2179	9	as	as	IN
12350	2179	10	for	for	IN
12350	2179	11	frying	frying	NN
12350	2179	12	;	;	:
12350	2179	13	spread	spread	VBD
12350	2179	14	the	the	DT
12350	2179	15	slices	slice	NNS
12350	2179	16	on	on	IN
12350	2179	17	a	a	DT
12350	2179	18	dish	dish	NN
12350	2179	19	;	;	:
12350	2179	20	season	season	NN
12350	2179	21	with	with	IN
12350	2179	22	salt	salt	NN
12350	2179	23	and	and	CC
12350	2179	24	pepper	pepper	NN
12350	2179	25	;	;	,
12350	2179	26	baste	baste	NNP
12350	2179	27	with	with	IN
12350	2179	28	olive	olive	NN
12350	2179	29	oil	oil	NN
12350	2179	30	;	;	:
12350	2179	31	sprinkle	sprinkle	VB
12350	2179	32	with	with	IN
12350	2179	33	dried	dry	VBN
12350	2179	34	bread	bread	NN
12350	2179	35	crumbs	crumb	NNS
12350	2179	36	and	and	CC
12350	2179	37	broil	broil	NNP
12350	2179	38	.	.	.
12350	2180	1	EGGPLANT	EGGPLANT	NNP
12350	2180	2	FRIED	FRIED	NNP
12350	2180	3	IN	in	IN
12350	2180	4	OIL	OIL	NNP
12350	2180	5	(	(	-LRB-
12350	2180	6	TURKISH	TURKISH	NNP
12350	2180	7	STYLE	STYLE	NNP
12350	2180	8	)	)	-RRB-
12350	2180	9	Arrange	arrange	NN
12350	2180	10	in	in	IN
12350	2180	11	oiled	oil	VBN
12350	2180	12	pan	pan	NN
12350	2180	13	in	in	IN
12350	2180	14	layers	layer	NNS
12350	2180	15	:	:	:
12350	2180	16	one	one	CD
12350	2180	17	layer	layer	NN
12350	2180	18	of	of	IN
12350	2180	19	sliced	slice	VBN
12350	2180	20	eggplant	eggplant	JJ
12350	2180	21	,	,	,
12350	2180	22	one	one	CD
12350	2180	23	layer	layer	NN
12350	2180	24	of	of	IN
12350	2180	25	chopped	chop	VBN
12350	2180	26	meat	meat	NN
12350	2180	27	seasoned	season	VBN
12350	2180	28	with	with	IN
12350	2180	29	egg	egg	NN
12350	2180	30	,	,	,
12350	2180	31	chopped	chop	VBD
12350	2180	32	parsley	parsley	NN
12350	2180	33	,	,	,
12350	2180	34	salt	salt	NN
12350	2180	35	and	and	CC
12350	2180	36	pepper	pepper	NN
12350	2180	37	;	;	:
12350	2180	38	as	as	IN
12350	2180	39	many	many	JJ
12350	2180	40	layers	layer	NNS
12350	2180	41	as	as	IN
12350	2180	42	desired	desire	VBN
12350	2180	43	,	,	,
12350	2180	44	add	add	VB
12350	2180	45	a	a	DT
12350	2180	46	little	little	JJ
12350	2180	47	olive	olive	NN
12350	2180	48	oil	oil	NN
12350	2180	49	,	,	,
12350	2180	50	cover	cover	VBP
12350	2180	51	with	with	IN
12350	2180	52	water	water	NN
12350	2180	53	.	.	.
12350	2181	1	Bake	bake	VB
12350	2181	2	one	one	CD
12350	2181	3	-	-	HYPH
12350	2181	4	half	half	NN
12350	2181	5	hour	hour	NN
12350	2181	6	.	.	.
12350	2182	1	EGGPLANT	EGGPLANT	NNP
12350	2182	2	(	(	-LRB-
12350	2182	3	ROUMANIAN	ROUMANIAN	NNP
12350	2182	4	)	)	-RRB-
12350	2182	5	Brown	brown	JJ
12350	2182	6	onion	onion	NN
12350	2182	7	,	,	,
12350	2182	8	peel	peel	VB
12350	2182	9	eggplant	eggplant	JJ
12350	2182	10	raw	raw	NN
12350	2182	11	,	,	,
12350	2182	12	cut	cut	VBN
12350	2182	13	in	in	IN
12350	2182	14	quarters	quarter	NNS
12350	2182	15	,	,	,
12350	2182	16	put	put	VBN
12350	2182	17	in	in	RP
12350	2182	18	when	when	WRB
12350	2182	19	onions	onion	NNS
12350	2182	20	are	be	VBP
12350	2182	21	brown	brown	JJ
12350	2182	22	with	with	IN
12350	2182	23	a	a	DT
12350	2182	24	little	little	JJ
12350	2182	25	water	water	NN
12350	2182	26	and	and	CC
12350	2182	27	stew	stew	NN
12350	2182	28	;	;	:
12350	2182	29	add	add	VB
12350	2182	30	salt	salt	NN
12350	2182	31	,	,	,
12350	2182	32	white	white	JJ
12350	2182	33	pepper	pepper	NN
12350	2182	34	,	,	,
12350	2182	35	sour	sour	JJ
12350	2182	36	salt	salt	NN
12350	2182	37	,	,	,
12350	2182	38	red	red	JJ
12350	2182	39	tomatoes	tomato	NNS
12350	2182	40	;	;	:
12350	2182	41	when	when	WRB
12350	2182	42	half	half	NN
12350	2182	43	done	do	VBN
12350	2182	44	add	add	VB
12350	2182	45	one	one	CD
12350	2182	46	-	-	HYPH
12350	2182	47	fourth	fourth	NN
12350	2182	48	cup	cup	NN
12350	2182	49	of	of	IN
12350	2182	50	rice	rice	NN
12350	2182	51	,	,	,
12350	2182	52	cook	cook	NN
12350	2182	53	until	until	IN
12350	2182	54	rice	rice	NN
12350	2182	55	is	be	VBZ
12350	2182	56	tender	tender	JJ
12350	2182	57	.	.	.
12350	2183	1	FRIED	FRIED	NNP
12350	2183	2	EGGPLANT	EGGPLANT	NNP
12350	2183	3	Pare	Pare	NNP
12350	2183	4	eggplant	eggplant	NN
12350	2183	5	,	,	,
12350	2183	6	cut	cut	VBN
12350	2183	7	in	in	IN
12350	2183	8	very	very	RB
12350	2183	9	thin	thin	JJ
12350	2183	10	slices	slice	NNS
12350	2183	11	.	.	.
12350	2184	1	Sprinkle	sprinkle	VB
12350	2184	2	with	with	IN
12350	2184	3	salt	salt	NN
12350	2184	4	,	,	,
12350	2184	5	pile	pile	NN
12350	2184	6	slices	slice	NNS
12350	2184	7	on	on	IN
12350	2184	8	a	a	DT
12350	2184	9	plate	plate	NN
12350	2184	10	.	.	.
12350	2185	1	Cover	cover	VB
12350	2185	2	with	with	IN
12350	2185	3	a	a	DT
12350	2185	4	weight	weight	NN
12350	2185	5	to	to	TO
12350	2185	6	draw	draw	VB
12350	2185	7	out	out	RP
12350	2185	8	juice	juice	NN
12350	2185	9	;	;	:
12350	2185	10	let	let	VB
12350	2185	11	stand	stand	VB
12350	2185	12	one	one	CD
12350	2185	13	hour	hour	NN
12350	2185	14	.	.	.
12350	2186	1	Dredge	dredge	NN
12350	2186	2	with	with	IN
12350	2186	3	flour	flour	NN
12350	2186	4	and	and	CC
12350	2186	5	fry	fry	VB
12350	2186	6	slowly	slowly	RB
12350	2186	7	in	in	IN
12350	2186	8	a	a	DT
12350	2186	9	little	little	JJ
12350	2186	10	butter	butter	NN
12350	2186	11	until	until	IN
12350	2186	12	crisp	crisp	JJ
12350	2186	13	and	and	CC
12350	2186	14	brown	brown	JJ
12350	2186	15	,	,	,
12350	2186	16	or	or	CC
12350	2186	17	dip	dip	NN
12350	2186	18	in	in	IN
12350	2186	19	egg	egg	NN
12350	2186	20	and	and	CC
12350	2186	21	cracker	cracker	NN
12350	2186	22	and	and	CC
12350	2186	23	fry	fry	NN
12350	2186	24	in	in	IN
12350	2186	25	deep	deep	JJ
12350	2186	26	fat	fat	NN
12350	2186	27	.	.	.
12350	2187	1	GREEN	GREEN	NNP
12350	2187	2	PEAS	PEAS	NNP
12350	2187	3	Shell	Shell	NNP
12350	2187	4	the	the	DT
12350	2187	5	peas	pea	NNS
12350	2187	6	and	and	CC
12350	2187	7	cover	cover	VB
12350	2187	8	them	-PRON-	PRP
12350	2187	9	with	with	IN
12350	2187	10	water	water	NN
12350	2187	11	;	;	:
12350	2187	12	bring	bring	VB
12350	2187	13	to	to	IN
12350	2187	14	a	a	DT
12350	2187	15	boil	boil	NN
12350	2187	16	;	;	:
12350	2187	17	then	then	RB
12350	2187	18	push	push	VB
12350	2187	19	aside	aside	RB
12350	2187	20	until	until	IN
12350	2187	21	the	the	DT
12350	2187	22	water	water	NN
12350	2187	23	will	will	MD
12350	2187	24	just	just	RB
12350	2187	25	bubble	bubble	VB
12350	2187	26	gently	gently	RB
12350	2187	27	.	.	.
12350	2188	1	Keep	keep	VB
12350	2188	2	the	the	DT
12350	2188	3	lid	lid	NN
12350	2188	4	partly	partly	RB
12350	2188	5	off	off	RB
12350	2188	6	.	.	.
12350	2189	1	When	when	WRB
12350	2189	2	the	the	DT
12350	2189	3	peas	pea	NNS
12350	2189	4	are	be	VBP
12350	2189	5	tender	tender	JJ
12350	2189	6	add	add	VBP
12350	2189	7	salt	salt	NN
12350	2189	8	and	and	CC
12350	2189	9	butter	butter	NN
12350	2189	10	;	;	:
12350	2189	11	cook	cook	VB
12350	2189	12	ten	ten	CD
12350	2189	13	minutes	minute	NNS
12350	2189	14	longer	long	RBR
12350	2189	15	and	and	CC
12350	2189	16	serve	serve	VBP
12350	2189	17	.	.	.
12350	2190	1	If	if	IN
12350	2190	2	the	the	DT
12350	2190	3	peas	pea	NNS
12350	2190	4	are	be	VBP
12350	2190	5	not	not	RB
12350	2190	6	the	the	DT
12350	2190	7	sweet	sweet	JJ
12350	2190	8	variety	variety	NN
12350	2190	9	,	,	,
12350	2190	10	add	add	VB
12350	2190	11	one	one	CD
12350	2190	12	teaspoon	teaspoon	NN
12350	2190	13	of	of	IN
12350	2190	14	sugar	sugar	NN
12350	2190	15	.	.	.
12350	2191	1	SUGAR	SUGAR	NNP
12350	2191	2	PEAS	PEAS	NNP
12350	2191	3	Sugar	Sugar	NNP
12350	2191	4	peas	pea	NNS
12350	2191	5	may	may	MD
12350	2191	6	be	be	VB
12350	2191	7	cooked	cook	VBN
12350	2191	8	in	in	IN
12350	2191	9	the	the	DT
12350	2191	10	pods	pod	NNS
12350	2191	11	like	like	IN
12350	2191	12	string	string	NN
12350	2191	13	beans	bean	NNS
12350	2191	14	.	.	.
12350	2192	1	Gather	gather	VB
12350	2192	2	the	the	DT
12350	2192	3	pods	pod	NNS
12350	2192	4	while	while	IN
12350	2192	5	the	the	DT
12350	2192	6	seeds	seed	NNS
12350	2192	7	are	be	VBP
12350	2192	8	still	still	RB
12350	2192	9	very	very	RB
12350	2192	10	small	small	JJ
12350	2192	11	;	;	:
12350	2192	12	string	stre	VBG
12350	2192	13	like	like	IN
12350	2192	14	beans	bean	NNS
12350	2192	15	and	and	CC
12350	2192	16	cut	cut	VBD
12350	2192	17	into	into	IN
12350	2192	18	pieces	piece	NNS
12350	2192	19	.	.	.
12350	2193	1	Cover	cover	VB
12350	2193	2	with	with	IN
12350	2193	3	boiling	boil	VBG
12350	2193	4	water	water	NN
12350	2193	5	and	and	CC
12350	2193	6	boil	boil	VB
12350	2193	7	gently	gently	RB
12350	2193	8	for	for	IN
12350	2193	9	twenty	twenty	CD
12350	2193	10	-	-	HYPH
12350	2193	11	five	five	CD
12350	2193	12	or	or	CC
12350	2193	13	thirty	thirty	CD
12350	2193	14	minutes	minute	NNS
12350	2193	15	or	or	CC
12350	2193	16	until	until	IN
12350	2193	17	tender	tender	NN
12350	2193	18	.	.	.
12350	2194	1	Pour	pour	VB
12350	2194	2	off	off	RP
12350	2194	3	most	most	JJS
12350	2194	4	of	of	IN
12350	2194	5	the	the	DT
12350	2194	6	water	water	NN
12350	2194	7	,	,	,
12350	2194	8	saving	save	VBG
12350	2194	9	it	-PRON-	PRP
12350	2194	10	for	for	IN
12350	2194	11	soup	soup	NN
12350	2194	12	;	;	:
12350	2194	13	season	season	NN
12350	2194	14	the	the	DT
12350	2194	15	rest	rest	NN
12350	2194	16	with	with	IN
12350	2194	17	salt	salt	NN
12350	2194	18	and	and	CC
12350	2194	19	butter	butter	NN
12350	2194	20	and	and	CC
12350	2194	21	serve	serve	VB
12350	2194	22	.	.	.
12350	2195	1	CARROTS	CARROTS	NNP
12350	2195	2	AND	and	CC
12350	2195	3	PEAS	PEAS	NNP
12350	2195	4	Wash	Wash	NNP
12350	2195	5	,	,	,
12350	2195	6	scrape	scrape	NN
12350	2195	7	and	and	CC
12350	2195	8	cut	cut	VBD
12350	2195	9	one	one	CD
12350	2195	10	pint	pint	NN
12350	2195	11	of	of	IN
12350	2195	12	carrots	carrot	NNS
12350	2195	13	in	in	IN
12350	2195	14	small	small	JJ
12350	2195	15	cubes	cube	NNS
12350	2195	16	,	,	,
12350	2195	17	cook	cook	VBP
12350	2195	18	until	until	IN
12350	2195	19	tender	tender	NN
12350	2195	20	,	,	,
12350	2195	21	drain	drain	VB
12350	2195	22	and	and	CC
12350	2195	23	reserve	reserve	VB
12350	2195	24	one	one	CD
12350	2195	25	-	-	HYPH
12350	2195	26	half	half	NN
12350	2195	27	cup	cup	NN
12350	2195	28	of	of	IN
12350	2195	29	carrot	carrot	NNP
12350	2195	30	water	water	NN
12350	2195	31	.	.	.
12350	2196	1	Mix	mix	NN
12350	2196	2	carrots	carrot	NNS
12350	2196	3	well	well	RB
12350	2196	4	with	with	IN
12350	2196	5	one	one	CD
12350	2196	6	pint	pint	NN
12350	2196	7	cooked	cook	VBD
12350	2196	8	green	green	JJ
12350	2196	9	peas	pea	NNS
12350	2196	10	.	.	.
12350	2197	1	Sprinkle	sprinkle	VB
12350	2197	2	with	with	IN
12350	2197	3	two	two	CD
12350	2197	4	tablespoons	tablespoon	NNS
12350	2197	5	of	of	IN
12350	2197	6	flour	flour	NN
12350	2197	7	,	,	,
12350	2197	8	salt	salt	NN
12350	2197	9	,	,	,
12350	2197	10	pepper	pepper	NN
12350	2197	11	and	and	CC
12350	2197	12	sugar	sugar	NN
12350	2197	13	to	to	TO
12350	2197	14	taste	taste	VB
12350	2197	15	,	,	,
12350	2197	16	add	add	VB
12350	2197	17	two	two	CD
12350	2197	18	tablespoons	tablespoon	NNS
12350	2197	19	of	of	IN
12350	2197	20	fat	fat	NN
12350	2197	21	or	or	CC
12350	2197	22	butter	butter	NN
12350	2197	23	,	,	,
12350	2197	24	one	one	CD
12350	2197	25	-	-	HYPH
12350	2197	26	half	half	NN
12350	2197	27	cup	cup	NN
12350	2197	28	of	of	IN
12350	2197	29	milk	milk	NN
12350	2197	30	or	or	CC
12350	2197	31	soup	soup	NN
12350	2197	32	stock	stock	NN
12350	2197	33	and	and	CC
12350	2197	34	carrot	carrot	NN
12350	2197	35	water	water	NN
12350	2197	36	,	,	,
12350	2197	37	boil	boil	VB
12350	2197	38	a	a	DT
12350	2197	39	little	little	RB
12350	2197	40	longer	long	RBR
12350	2197	41	and	and	CC
12350	2197	42	serve	serve	VBP
12350	2197	43	.	.	.
12350	2198	1	GREEN	GREEN	NNP
12350	2198	2	PEAS	peas	NN
12350	2198	3	AND	and	CC
12350	2198	4	EGG	egg	NN
12350	2198	5	BARLEY	BARLEY	NNP
12350	2198	6	(	(	-LRB-
12350	2198	7	PFÄRVEL	pfärvel	NN
12350	2198	8	)	)	-RRB-
12350	2198	9	Make	make	VB
12350	2198	10	the	the	DT
12350	2198	11	pfärvel	pfärvel	NN
12350	2198	12	.	.	.
12350	2199	1	Heat	heat	VB
12350	2199	2	one	one	CD
12350	2199	3	-	-	HYPH
12350	2199	4	quarter	quarter	NN
12350	2199	5	cup	cup	NN
12350	2199	6	of	of	IN
12350	2199	7	butter	butter	NN
12350	2199	8	or	or	CC
12350	2199	9	other	other	JJ
12350	2199	10	fat	fat	NN
12350	2199	11	,	,	,
12350	2199	12	add	add	VB
12350	2199	13	the	the	DT
12350	2199	14	pfärvel	pfärvel	NN
12350	2199	15	and	and	CC
12350	2199	16	when	when	WRB
12350	2199	17	golden	golden	JJ
12350	2199	18	brown	brown	NNP
12350	2199	19	,	,	,
12350	2199	20	add	add	VB
12350	2199	21	one	one	CD
12350	2199	22	quart	quart	NN
12350	2199	23	of	of	IN
12350	2199	24	boiling	boiling	NN
12350	2199	25	water	water	NN
12350	2199	26	,	,	,
12350	2199	27	one	one	CD
12350	2199	28	-	-	HYPH
12350	2199	29	half	half	NN
12350	2199	30	cup	cup	NN
12350	2199	31	of	of	IN
12350	2199	32	sugar	sugar	NN
12350	2199	33	,	,	,
12350	2199	34	one	one	CD
12350	2199	35	-	-	HYPH
12350	2199	36	half	half	NN
12350	2199	37	teaspoon	teaspoon	NN
12350	2199	38	of	of	IN
12350	2199	39	salt	salt	NN
12350	2199	40	,	,	,
12350	2199	41	aid	aid	VB
12350	2199	42	one	one	CD
12350	2199	43	can	can	MD
12350	2199	44	or	or	CC
12350	2199	45	one	one	CD
12350	2199	46	-	-	HYPH
12350	2199	47	half	half	NN
12350	2199	48	peck	peck	NN
12350	2199	49	of	of	IN
12350	2199	50	green	green	JJ
12350	2199	51	peas	pea	NNS
12350	2199	52	strained	strain	VBN
12350	2199	53	.	.	.
12350	2200	1	Set	Set	VBN
12350	2200	2	in	in	IN
12350	2200	3	moderate	moderate	JJ
12350	2200	4	oven	oven	NN
12350	2200	5	and	and	CC
12350	2200	6	bake	bake	VB
12350	2200	7	one	one	CD
12350	2200	8	-	-	HYPH
12350	2200	9	half	half	NN
12350	2200	10	hour	hour	NN
12350	2200	11	or	or	CC
12350	2200	12	until	until	IN
12350	2200	13	every	every	DT
12350	2200	14	kernel	kernel	NN
12350	2200	15	stands	stand	VBZ
12350	2200	16	out	out	RP
12350	2200	17	separately	separately	RB
12350	2200	18	.	.	.
12350	2201	1	Serve	serve	VB
12350	2201	2	hot	hot	JJ
12350	2201	3	.	.	.
12350	2202	1	GREEN	GREEN	NNP
12350	2202	2	PEAS	peas	NN
12350	2202	3	AND	and	CC
12350	2202	4	RICE	RICE	NNP
12350	2202	5	Shell	Shell	NNP
12350	2202	6	one	one	CD
12350	2202	7	-	-	HYPH
12350	2202	8	half	half	NN
12350	2202	9	peck	peck	NN
12350	2202	10	of	of	IN
12350	2202	11	green	green	JJ
12350	2202	12	peas	pea	NNS
12350	2202	13	and	and	CC
12350	2202	14	wash	wash	VB
12350	2202	15	them	-PRON-	PRP
12350	2202	16	well	well	RB
12350	2202	17	;	;	:
12350	2202	18	if	if	IN
12350	2202	19	canned	can	VBN
12350	2202	20	peas	pea	NNS
12350	2202	21	are	be	VBP
12350	2202	22	used	use	VBN
12350	2202	23	pour	pour	NN
12350	2202	24	off	off	RP
12350	2202	25	liquid	liquid	NN
12350	2202	26	and	and	CC
12350	2202	27	rinse	rinse	NN
12350	2202	28	with	with	IN
12350	2202	29	cold	cold	JJ
12350	2202	30	water	water	NN
12350	2202	31	.	.	.
12350	2203	1	Heat	heat	VB
12350	2203	2	one	one	CD
12350	2203	3	-	-	HYPH
12350	2203	4	fourth	fourth	NN
12350	2203	5	cup	cup	NN
12350	2203	6	of	of	IN
12350	2203	7	butter	butter	NN
12350	2203	8	or	or	CC
12350	2203	9	other	other	JJ
12350	2203	10	fat	fat	NN
12350	2203	11	in	in	IN
12350	2203	12	a	a	DT
12350	2203	13	spider	spider	NN
12350	2203	14	,	,	,
12350	2203	15	add	add	VB
12350	2203	16	one	one	CD
12350	2203	17	cup	cup	NN
12350	2203	18	of	of	IN
12350	2203	19	rice	rice	NN
12350	2203	20	and	and	CC
12350	2203	21	let	let	VBD
12350	2203	22	simmer	simmer	NN
12350	2203	23	,	,	,
12350	2203	24	stirring	stir	VBG
12350	2203	25	constantly	constantly	RB
12350	2203	26	until	until	IN
12350	2203	27	rice	rice	NN
12350	2203	28	is	be	VBZ
12350	2203	29	a	a	DT
12350	2203	30	golden	golden	JJ
12350	2203	31	brown	brown	NN
12350	2203	32	;	;	:
12350	2203	33	add	add	VB
12350	2203	34	one	one	CD
12350	2203	35	quart	quart	NN
12350	2203	36	of	of	IN
12350	2203	37	boiling	boiling	NN
12350	2203	38	water	water	NN
12350	2203	39	,	,	,
12350	2203	40	then	then	RB
12350	2203	41	the	the	DT
12350	2203	42	drained	drain	VBN
12350	2203	43	peas	pea	NNS
12350	2203	44	and	and	CC
12350	2203	45	one	one	CD
12350	2203	46	-	-	HYPH
12350	2203	47	half	half	NN
12350	2203	48	teaspoon	teaspoon	NN
12350	2203	49	of	of	IN
12350	2203	50	salt	salt	NN
12350	2203	51	,	,	,
12350	2203	52	and	and	CC
12350	2203	53	one	one	CD
12350	2203	54	-	-	HYPH
12350	2203	55	half	half	NN
12350	2203	56	cup	cup	NN
12350	2203	57	of	of	IN
12350	2203	58	granulated	granulate	VBN
12350	2203	59	sugar	sugar	NN
12350	2203	60	.	.	.
12350	2204	1	Place	place	NN
12350	2204	2	in	in	IN
12350	2204	3	pudding	pudding	JJ
12350	2204	4	dish	dish	NN
12350	2204	5	,	,	,
12350	2204	6	set	set	VBN
12350	2204	7	in	in	IN
12350	2204	8	the	the	DT
12350	2204	9	oven	oven	NN
12350	2204	10	and	and	CC
12350	2204	11	bake	bake	VB
12350	2204	12	until	until	IN
12350	2204	13	rice	rice	NN
12350	2204	14	is	be	VBZ
12350	2204	15	tender	tender	JJ
12350	2204	16	.	.	.
12350	2205	1	(	(	-LRB-
12350	2205	2	Serve	serve	VB
12350	2205	3	hot	hot	JJ
12350	2205	4	.	.	.
12350	2205	5	)	)	-RRB-
12350	2206	1	GREEN	green	JJ
12350	2206	2	PEPPERS	pepper	NNS
12350	2206	3	Sweet	sweet	JJ
12350	2206	4	green	green	JJ
12350	2206	5	peppers	pepper	NNS
12350	2206	6	,	,	,
12350	2206	7	within	within	IN
12350	2206	8	the	the	DT
12350	2206	9	last	last	JJ
12350	2206	10	ten	ten	CD
12350	2206	11	years	year	NNS
12350	2206	12	have	have	VBP
12350	2206	13	gained	gain	VBN
12350	2206	14	a	a	DT
12350	2206	15	place	place	NN
12350	2206	16	in	in	IN
12350	2206	17	cookery	cookery	NN
12350	2206	18	in	in	IN
12350	2206	19	this	this	DT
12350	2206	20	country	country	NN
12350	2206	21	.	.	.
12350	2207	1	Their	-PRON-	PRP$
12350	2207	2	flavor	flavor	NN
12350	2207	3	is	be	VBZ
12350	2207	4	depended	depend	VBN
12350	2207	5	on	on	IN
12350	2207	6	for	for	IN
12350	2207	7	soups	soup	NNS
12350	2207	8	.	.	.
12350	2208	1	They	-PRON-	PRP
12350	2208	2	are	be	VBP
12350	2208	3	used	use	VBN
12350	2208	4	in	in	IN
12350	2208	5	stews	stew	NNS
12350	2208	6	.	.	.
12350	2209	1	They	-PRON-	PRP
12350	2209	2	are	be	VBP
12350	2209	3	used	use	VBN
12350	2209	4	for	for	IN
12350	2209	5	salad	salad	NN
12350	2209	6	,	,	,
12350	2209	7	and	and	CC
12350	2209	8	they	-PRON-	PRP
12350	2209	9	are	be	VBP
12350	2209	10	used	use	VBN
12350	2209	11	much	much	RB
12350	2209	12	as	as	IN
12350	2209	13	a	a	DT
12350	2209	14	separate	separate	JJ
12350	2209	15	vegetable	vegetable	NN
12350	2209	16	in	in	IN
12350	2209	17	dozens	dozen	NNS
12350	2209	18	of	of	IN
12350	2209	19	different	different	JJ
12350	2209	20	ways	way	NNS
12350	2209	21	.	.	.
12350	2210	1	STUFFED	stuffed	NN
12350	2210	2	PEPPERS	pepper	NNS
12350	2210	3	Select	Select	NNP
12350	2210	4	six	six	CD
12350	2210	5	tender	tender	NN
12350	2210	6	,	,	,
12350	2210	7	sweet	sweet	JJ
12350	2210	8	peppers	pepper	NNS
12350	2210	9	.	.	.
12350	2211	1	Soak	soak	VB
12350	2211	2	in	in	IN
12350	2211	3	water	water	NN
12350	2211	4	bread	bread	NN
12350	2211	5	crumbs	crumb	VBZ
12350	2211	6	sufficient	sufficient	JJ
12350	2211	7	to	to	TO
12350	2211	8	make	make	VB
12350	2211	9	one	one	CD
12350	2211	10	pint	pint	VB
12350	2211	11	when	when	WRB
12350	2211	12	the	the	DT
12350	2211	13	water	water	NN
12350	2211	14	is	be	VBZ
12350	2211	15	pressed	press	VBN
12350	2211	16	out	out	RP
12350	2211	17	;	;	:
12350	2211	18	mix	mix	VB
12350	2211	19	with	with	IN
12350	2211	20	one	one	CD
12350	2211	21	-	-	HYPH
12350	2211	22	fourth	fourth	NN
12350	2211	23	teaspoon	teaspoon	NN
12350	2211	24	basil	basil	NN
12350	2211	25	,	,	,
12350	2211	26	herbs	herb	NNS
12350	2211	27	and	and	CC
12350	2211	28	two	two	CD
12350	2211	29	teaspoons	teaspoon	NNS
12350	2211	30	of	of	IN
12350	2211	31	salt	salt	NN
12350	2211	32	,	,	,
12350	2211	33	add	add	VB
12350	2211	34	two	two	CD
12350	2211	35	tablespoons	tablespoon	NNS
12350	2211	36	of	of	IN
12350	2211	37	butter	butter	NN
12350	2211	38	.	.	.
12350	2212	1	Cut	cut	VB
12350	2212	2	off	off	IN
12350	2212	3	the	the	DT
12350	2212	4	stem	stem	NN
12350	2212	5	end	end	NN
12350	2212	6	of	of	IN
12350	2212	7	each	each	DT
12350	2212	8	pepper	pepper	NN
12350	2212	9	;	;	:
12350	2212	10	carefully	carefully	RB
12350	2212	11	remove	remove	VB
12350	2212	12	the	the	DT
12350	2212	13	interior	interior	NN
12350	2212	14	and	and	CC
12350	2212	15	fill	fill	VB
12350	2212	16	the	the	DT
12350	2212	17	peppers	pepper	NNS
12350	2212	18	with	with	IN
12350	2212	19	the	the	DT
12350	2212	20	prepared	prepared	JJ
12350	2212	21	dressing	dressing	NN
12350	2212	22	.	.	.
12350	2213	1	Place	place	NN
12350	2213	2	in	in	IN
12350	2213	3	a	a	DT
12350	2213	4	shallow	shallow	JJ
12350	2213	5	baking	baking	NN
12350	2213	6	-	-	HYPH
12350	2213	7	pan	pan	NN
12350	2213	8	and	and	CC
12350	2213	9	pour	pour	VB
12350	2213	10	around	around	IN
12350	2213	11	them	-PRON-	PRP
12350	2213	12	white	white	JJ
12350	2213	13	sauce	sauce	NN
12350	2213	14	thinned	thin	VBD
12350	2213	15	with	with	IN
12350	2213	16	two	two	CD
12350	2213	17	cups	cup	NNS
12350	2213	18	of	of	IN
12350	2213	19	water	water	NN
12350	2213	20	.	.	.
12350	2214	1	Bake	bake	VB
12350	2214	2	about	about	RB
12350	2214	3	one	one	CD
12350	2214	4	hour	hour	NN
12350	2214	5	,	,	,
12350	2214	6	basting	baste	VBG
12350	2214	7	frequently	frequently	RB
12350	2214	8	with	with	IN
12350	2214	9	the	the	DT
12350	2214	10	sauce	sauce	NN
12350	2214	11	.	.	.
12350	2215	1	PEPPERS	pepper	NNS
12350	2215	2	STUFFED	stuff	VBD
12350	2215	3	WITH	with	IN
12350	2215	4	MEAT	meat	NN
12350	2215	5	Cut	cut	VBP
12350	2215	6	a	a	DT
12350	2215	7	slice	slice	NN
12350	2215	8	from	from	IN
12350	2215	9	the	the	DT
12350	2215	10	blossom	blossom	NN
12350	2215	11	end	end	NN
12350	2215	12	of	of	IN
12350	2215	13	each	each	DT
12350	2215	14	pepper	pepper	NN
12350	2215	15	,	,	,
12350	2215	16	remove	remove	VB
12350	2215	17	seeds	seed	NNS
12350	2215	18	and	and	CC
12350	2215	19	parboil	parboil	VB
12350	2215	20	ten	ten	CD
12350	2215	21	minutes	minute	NNS
12350	2215	22	.	.	.
12350	2216	1	Chop	chop	VB
12350	2216	2	one	one	CD
12350	2216	3	onion	onion	NN
12350	2216	4	fine	fine	RB
12350	2216	5	and	and	CC
12350	2216	6	cook	cook	NN
12350	2216	7	in	in	IN
12350	2216	8	fat	fat	NN
12350	2216	9	until	until	IN
12350	2216	10	straw	straw	NN
12350	2216	11	color	color	NN
12350	2216	12	;	;	:
12350	2216	13	add	add	VB
12350	2216	14	one	one	CD
12350	2216	15	-	-	HYPH
12350	2216	16	fourth	fourth	NN
12350	2216	17	cup	cup	NN
12350	2216	18	of	of	IN
12350	2216	19	cold	cold	JJ
12350	2216	20	cooked	cook	VBN
12350	2216	21	chicken	chicken	NN
12350	2216	22	or	or	CC
12350	2216	23	veal	veal	NN
12350	2216	24	,	,	,
12350	2216	25	and	and	CC
12350	2216	26	1/4	1/4	CD
12350	2216	27	cup	cup	NN
12350	2216	28	of	of	IN
12350	2216	29	mushrooms	mushroom	NNS
12350	2216	30	;	;	:
12350	2216	31	cook	cook	VB
12350	2216	32	two	two	CD
12350	2216	33	minutes	minute	NNS
12350	2216	34	,	,	,
12350	2216	35	add	add	VB
12350	2216	36	1/2	1/2	CD
12350	2216	37	cup	cup	NN
12350	2216	38	of	of	IN
12350	2216	39	water	water	NN
12350	2216	40	and	and	CC
12350	2216	41	two	two	CD
12350	2216	42	tablespoons	tablespoon	NNS
12350	2216	43	of	of	IN
12350	2216	44	bread	bread	NN
12350	2216	45	crumbs	crumb	NNS
12350	2216	46	.	.	.
12350	2217	1	Cool	cool	UH
12350	2217	2	,	,	,
12350	2217	3	sprinkle	sprinkle	VB
12350	2217	4	peppers	pepper	NNS
12350	2217	5	with	with	IN
12350	2217	6	salt	salt	NN
12350	2217	7	and	and	CC
12350	2217	8	a	a	DT
12350	2217	9	pinch	pinch	NN
12350	2217	10	of	of	IN
12350	2217	11	red	red	JJ
12350	2217	12	pepper	pepper	NN
12350	2217	13	.	.	.
12350	2218	1	Fill	fill	VB
12350	2218	2	with	with	IN
12350	2218	3	stuffing	stuffing	NN
12350	2218	4	,	,	,
12350	2218	5	cover	cover	VB
12350	2218	6	with	with	IN
12350	2218	7	crumbs	crumb	NNS
12350	2218	8	and	and	CC
12350	2218	9	bake	bake	VB
12350	2218	10	ten	ten	CD
12350	2218	11	minutes	minute	NNS
12350	2218	12	.	.	.
12350	2219	1	STUFFED	stuffed	NN
12350	2219	2	PEPPERS	pepper	NNS
12350	2219	3	(	(	-LRB-
12350	2219	4	ARDAY	ARDAY	NNP
12350	2219	5	-	-	HYPH
12350	2219	6	INFLUS	INFLUS	NNP
12350	2219	7	)	)	-RRB-
12350	2219	8	Take	take	VB
12350	2219	9	sweet	sweet	JJ
12350	2219	10	green	green	JJ
12350	2219	11	peppers	pepper	NNS
12350	2219	12	,	,	,
12350	2219	13	cut	cut	VBD
12350	2219	14	off	off	RP
12350	2219	15	blossom	blossom	NNP
12350	2219	16	end	end	NN
12350	2219	17	;	;	:
12350	2219	18	prepare	prepare	VB
12350	2219	19	the	the	DT
12350	2219	20	following	follow	VBG
12350	2219	21	:	:	:
12350	2219	22	To	to	IN
12350	2219	23	one	one	CD
12350	2219	24	pound	pound	NN
12350	2219	25	of	of	IN
12350	2219	26	chopped	chop	VBN
12350	2219	27	meat	meat	NN
12350	2219	28	take	take	VB
12350	2219	29	one	one	CD
12350	2219	30	egg	egg	NN
12350	2219	31	,	,	,
12350	2219	32	grate	grate	VB
12350	2219	33	in	in	IN
12350	2219	34	one	one	CD
12350	2219	35	onion	onion	NN
12350	2219	36	,	,	,
12350	2219	37	a	a	DT
12350	2219	38	little	little	JJ
12350	2219	39	salt	salt	NN
12350	2219	40	,	,	,
12350	2219	41	citric	citric	NN
12350	2219	42	acid	acid	NN
12350	2219	43	(	(	-LRB-
12350	2219	44	size	size	NN
12350	2219	45	of	of	IN
12350	2219	46	bean	bean	NN
12350	2219	47	dissolved	dissolve	VBN
12350	2219	48	in	in	IN
12350	2219	49	a	a	DT
12350	2219	50	little	little	JJ
12350	2219	51	water	water	NN
12350	2219	52	)	)	-RRB-
12350	2219	53	,	,	,
12350	2219	54	mix	mix	VB
12350	2219	55	all	all	RB
12350	2219	56	together	together	RB
12350	2219	57	.	.	.
12350	2220	1	Place	place	VB
12350	2220	2	this	this	DT
12350	2220	3	mixture	mixture	NN
12350	2220	4	in	in	IN
12350	2220	5	the	the	DT
12350	2220	6	peppers	pepper	NNS
12350	2220	7	,	,	,
12350	2220	8	but	but	CC
12350	2220	9	do	do	VBP
12350	2220	10	not	not	RB
12350	2220	11	fill	fill	VB
12350	2220	12	too	too	RB
12350	2220	13	full	full	JJ
12350	2220	14	.	.	.
12350	2221	1	Set	set	VB
12350	2221	2	the	the	DT
12350	2221	3	entire	entire	JJ
12350	2221	4	top	top	NN
12350	2221	5	of	of	IN
12350	2221	6	peppers	pepper	NNS
12350	2221	7	in	in	IN
12350	2221	8	place	place	NN
12350	2221	9	.	.	.
12350	2222	1	Melt	melt	VB
12350	2222	2	one	one	CD
12350	2222	3	tablespoon	tablespoon	NN
12350	2222	4	of	of	IN
12350	2222	5	fat	fat	NN
12350	2222	6	in	in	IN
12350	2222	7	a	a	DT
12350	2222	8	saucepan	saucepan	NN
12350	2222	9	,	,	,
12350	2222	10	add	add	VB
12350	2222	11	sliced	sliced	JJ
12350	2222	12	tomatoes	tomato	NNS
12350	2222	13	,	,	,
12350	2222	14	then	then	RB
12350	2222	15	the	the	DT
12350	2222	16	stuffed	stuff	VBN
12350	2222	17	peppers	pepper	NNS
12350	2222	18	and	and	CC
12350	2222	19	1/2	1/2	CD
12350	2222	20	cup	cup	NN
12350	2222	21	of	of	IN
12350	2222	22	water	water	NN
12350	2222	23	;	;	:
12350	2222	24	let	let	VB
12350	2222	25	steam	steam	NN
12350	2222	26	1/2	1/2	CD
12350	2222	27	or	or	CC
12350	2222	28	3/4	3/4	CD
12350	2222	29	of	of	IN
12350	2222	30	an	an	DT
12350	2222	31	hour	hour	NN
12350	2222	32	.	.	.
12350	2223	1	Make	make	VB
12350	2223	2	sweet	sweet	JJ
12350	2223	3	sour	sour	JJ
12350	2223	4	with	with	IN
12350	2223	5	a	a	DT
12350	2223	6	little	little	JJ
12350	2223	7	citric	citric	JJ
12350	2223	8	acid	acid	NN
12350	2223	9	and	and	CC
12350	2223	10	sugar	sugar	NN
12350	2223	11	to	to	TO
12350	2223	12	taste	taste	VB
12350	2223	13	.	.	.
12350	2224	1	Thicken	thicken	NN
12350	2224	2	gravy	gravy	NN
12350	2224	3	with	with	IN
12350	2224	4	1/2	1/2	CD
12350	2224	5	tablespoon	tablespoon	NN
12350	2224	6	of	of	IN
12350	2224	7	flour	flour	NN
12350	2224	8	,	,	,
12350	2224	9	browned	brown	VBN
12350	2224	10	with	with	IN
12350	2224	11	1/2	1/2	CD
12350	2224	12	tablespoon	tablespoon	NN
12350	2224	13	of	of	IN
12350	2224	14	fat	fat	NN
12350	2224	15	.	.	.
12350	2225	1	GREEN	green	JJ
12350	2225	2	PEPPERS	pepper	NNS
12350	2225	3	STUFFED	stuffed	VBP
12350	2225	4	WITH	with	IN
12350	2225	5	VEGETABLES	vegetables	NN
12350	2225	6	Brown	Brown	NNP
12350	2225	7	large	large	JJ
12350	2225	8	white	white	JJ
12350	2225	9	onions	onion	NNS
12350	2225	10	,	,	,
12350	2225	11	add	add	VB
12350	2225	12	1/2	1/2	CD
12350	2225	13	cup	cup	NN
12350	2225	14	of	of	IN
12350	2225	15	uncooked	uncooked	JJ
12350	2225	16	rice	rice	NN
12350	2225	17	,	,	,
12350	2225	18	a	a	DT
12350	2225	19	little	little	JJ
12350	2225	20	salt	salt	NN
12350	2225	21	,	,	,
12350	2225	22	piece	piece	NN
12350	2225	23	of	of	IN
12350	2225	24	citric	citric	JJ
12350	2225	25	acid	acid	NN
12350	2225	26	(	(	-LRB-
12350	2225	27	size	size	NN
12350	2225	28	of	of	IN
12350	2225	29	a	a	DT
12350	2225	30	bean	bean	NN
12350	2225	31	dissolved	dissolve	VBN
12350	2225	32	in	in	IN
12350	2225	33	a	a	DT
12350	2225	34	little	little	JJ
12350	2225	35	water	water	NN
12350	2225	36	)	)	-RRB-
12350	2225	37	,	,	,
12350	2225	38	fill	fill	VB
12350	2225	39	peppers	pepper	NNS
12350	2225	40	,	,	,
12350	2225	41	stew	stew	VBP
12350	2225	42	with	with	IN
12350	2225	43	tomatoes	tomato	NNS
12350	2225	44	like	like	IN
12350	2225	45	Arday	Arday	NNP
12350	2225	46	-	-	HYPH
12350	2225	47	influs	influs	NNP
12350	2225	48	.	.	.
12350	2226	1	Or	or	CC
12350	2226	2	fill	fill	VB
12350	2226	3	peppers	pepper	NNS
12350	2226	4	with	with	IN
12350	2226	5	red	red	JJ
12350	2226	6	cabbage	cabbage	NN
12350	2226	7	which	which	WDT
12350	2226	8	has	have	VBZ
12350	2226	9	been	be	VBN
12350	2226	10	steamed	steam	VBN
12350	2226	11	with	with	IN
12350	2226	12	onions	onion	NNS
12350	2226	13	and	and	CC
12350	2226	14	fat	fat	NN
12350	2226	15	,	,	,
12350	2226	16	and	and	CC
12350	2226	17	add	add	VB
12350	2226	18	moistened	moisten	VBN
12350	2226	19	rice	rice	NN
12350	2226	20	.	.	.
12350	2227	1	PEPPERS	pepper	NNS
12350	2227	2	STUFFED	stuffed	VBP
12350	2227	3	WITH	with	IN
12350	2227	4	NUTS	NUTS	NNP
12350	2227	5	Another	another	DT
12350	2227	6	good	good	JJ
12350	2227	7	way	way	NN
12350	2227	8	to	to	IN
12350	2227	9	stuff	stuff	NN
12350	2227	10	peppers	pepper	NNS
12350	2227	11	is	be	VBZ
12350	2227	12	to	to	TO
12350	2227	13	parboil	parboil	VB
12350	2227	14	them	-PRON-	PRP
12350	2227	15	and	and	CC
12350	2227	16	then	then	RB
12350	2227	17	stuff	stuff	VB
12350	2227	18	them	-PRON-	PRP
12350	2227	19	with	with	IN
12350	2227	20	a	a	DT
12350	2227	21	forcemeat	forcemeat	NN
12350	2227	22	made	make	VBN
12350	2227	23	of	of	IN
12350	2227	24	chopped	chop	VBN
12350	2227	25	nuts	nut	NNS
12350	2227	26	and	and	CC
12350	2227	27	bread	bread	NN
12350	2227	28	crumbs	crumb	NNS
12350	2227	29	moistened	moisten	VBN
12350	2227	30	with	with	IN
12350	2227	31	salt	salt	NN
12350	2227	32	and	and	CC
12350	2227	33	pepper	pepper	NN
12350	2227	34	.	.	.
12350	2228	1	Bake	bake	VB
12350	2228	2	,	,	,
12350	2228	3	basting	baste	VBG
12350	2228	4	occasionally	occasionally	RB
12350	2228	5	with	with	IN
12350	2228	6	melted	melted	JJ
12350	2228	7	butter	butter	NN
12350	2228	8	for	for	IN
12350	2228	9	twenty	twenty	CD
12350	2228	10	minutes	minute	NNS
12350	2228	11	.	.	.
12350	2229	1	STEWED	STEWED	NNP
12350	2229	2	PEPPERS	pepper	NNS
12350	2229	3	Cut	cut	VBP
12350	2229	4	the	the	DT
12350	2229	5	peppers	pepper	NNS
12350	2229	6	in	in	IN
12350	2229	7	half	half	NN
12350	2229	8	and	and	CC
12350	2229	9	remove	remove	VB
12350	2229	10	the	the	DT
12350	2229	11	seeds	seed	NNS
12350	2229	12	,	,	,
12350	2229	13	stems	stems	NNP
12350	2229	14	and	and	CC
12350	2229	15	pith	pith	NNP
12350	2229	16	.	.	.
12350	2230	1	Then	then	RB
12350	2230	2	cut	cut	VB
12350	2230	3	them	-PRON-	PRP
12350	2230	4	in	in	IN
12350	2230	5	neat	neat	JJ
12350	2230	6	,	,	,
12350	2230	7	small	small	JJ
12350	2230	8	pieces	piece	NNS
12350	2230	9	and	and	CC
12350	2230	10	throw	throw	VB
12350	2230	11	into	into	IN
12350	2230	12	boiling	boil	VBG
12350	2230	13	salted	salt	VBN
12350	2230	14	water	water	NN
12350	2230	15	.	.	.
12350	2231	1	Boil	boil	VB
12350	2231	2	for	for	IN
12350	2231	3	half	half	PDT
12350	2231	4	an	an	DT
12350	2231	5	hour	hour	NN
12350	2231	6	.	.	.
12350	2232	1	Drain	drain	VB
12350	2232	2	them	-PRON-	PRP
12350	2232	3	and	and	CC
12350	2232	4	then	then	RB
12350	2232	5	add	add	VB
12350	2232	6	salt	salt	NN
12350	2232	7	to	to	IN
12350	2232	8	taste	taste	NN
12350	2232	9	,	,	,
12350	2232	10	one	one	CD
12350	2232	11	tablespoon	tablespoon	NN
12350	2232	12	of	of	IN
12350	2232	13	butter	butter	NN
12350	2232	14	and	and	CC
12350	2232	15	four	four	CD
12350	2232	16	tablespoons	tablespoon	NNS
12350	2232	17	of	of	IN
12350	2232	18	cream	cream	NN
12350	2232	19	--	--	:
12350	2232	20	to	to	IN
12350	2232	21	four	four	CD
12350	2232	22	peppers	pepper	NNS
12350	2232	23	.	.	.
12350	2233	1	Heat	heat	VB
12350	2233	2	thoroughly	thoroughly	RB
12350	2233	3	and	and	CC
12350	2233	4	serve	serve	VB
12350	2233	5	.	.	.
12350	2234	1	BROILED	broiled	NN
12350	2234	2	GREEN	green	JJ
12350	2234	3	PEPPERS	pepper	NNS
12350	2234	4	Broil	Broil	NNP
12350	2234	5	on	on	IN
12350	2234	6	all	all	DT
12350	2234	7	sides	side	NNS
12350	2234	8	;	;	:
12350	2234	9	place	place	VB
12350	2234	10	the	the	DT
12350	2234	11	broiled	broil	VBN
12350	2234	12	peppers	pepper	NNS
12350	2234	13	in	in	IN
12350	2234	14	a	a	DT
12350	2234	15	dish	dish	NN
12350	2234	16	of	of	IN
12350	2234	17	cold	cold	JJ
12350	2234	18	water	water	NN
12350	2234	19	so	so	IN
12350	2234	20	that	that	IN
12350	2234	21	the	the	DT
12350	2234	22	skin	skin	NN
12350	2234	23	can	can	MD
12350	2234	24	be	be	VB
12350	2234	25	easily	easily	RB
12350	2234	26	removed	remove	VBN
12350	2234	27	.	.	.
12350	2235	1	When	when	WRB
12350	2235	2	the	the	DT
12350	2235	3	peppers	pepper	NNS
12350	2235	4	are	be	VBP
12350	2235	5	all	all	DT
12350	2235	6	peeled	peel	VBN
12350	2235	7	put	put	VBN
12350	2235	8	in	in	IN
12350	2235	9	a	a	DT
12350	2235	10	bowl	bowl	NN
12350	2235	11	or	or	CC
12350	2235	12	crock	crock	NN
12350	2235	13	,	,	,
12350	2235	14	add	add	VB
12350	2235	15	French	french	JJ
12350	2235	16	dressing	dressing	NN
12350	2235	17	,	,	,
12350	2235	18	and	and	CC
12350	2235	19	cover	cover	VB
12350	2235	20	closely	closely	RB
12350	2235	21	.	.	.
12350	2236	1	These	these	DT
12350	2236	2	peppers	pepper	NNS
12350	2236	3	will	will	MD
12350	2236	4	keep	keep	VB
12350	2236	5	all	all	DT
12350	2236	6	winter	winter	NN
12350	2236	7	.	.	.
12350	2237	1	RADISHES	RADISHES	NNP
12350	2237	2	There	there	EX
12350	2237	3	are	be	VBP
12350	2237	4	many	many	JJ
12350	2237	5	varieties	variety	NNS
12350	2237	6	of	of	IN
12350	2237	7	radishes	radish	NNS
12350	2237	8	,	,	,
12350	2237	9	round	round	JJ
12350	2237	10	and	and	CC
12350	2237	11	long	long	JJ
12350	2237	12	,	,	,
12350	2237	13	black	black	JJ
12350	2237	14	,	,	,
12350	2237	15	white	white	JJ
12350	2237	16	,	,	,
12350	2237	17	and	and	CC
12350	2237	18	red	red	NN
12350	2237	19	.	.	.
12350	2238	1	The	the	DT
12350	2238	2	small	small	JJ
12350	2238	3	red	red	JJ
12350	2238	4	radish	radish	NN
12350	2238	5	may	may	MD
12350	2238	6	be	be	VB
12350	2238	7	obtained	obtain	VBN
12350	2238	8	all	all	DT
12350	2238	9	year	year	NN
12350	2238	10	.	.	.
12350	2239	1	They	-PRON-	PRP
12350	2239	2	are	be	VBP
12350	2239	3	served	serve	VBN
12350	2239	4	uncooked	uncooked	JJ
12350	2239	5	,	,	,
12350	2239	6	merely	merely	RB
12350	2239	7	for	for	IN
12350	2239	8	a	a	DT
12350	2239	9	relish	relish	NN
12350	2239	10	.	.	.
12350	2240	1	The	the	DT
12350	2240	2	large	large	JJ
12350	2240	3	varieties	variety	NNS
12350	2240	4	are	be	VBP
12350	2240	5	peeled	peel	VBN
12350	2240	6	,	,	,
12350	2240	7	sliced	slice	VBN
12350	2240	8	and	and	CC
12350	2240	9	salted	salt	VBN
12350	2240	10	for	for	IN
12350	2240	11	the	the	DT
12350	2240	12	table	table	NN
12350	2240	13	.	.	.
12350	2241	1	To	to	TO
12350	2241	2	serve	serve	VB
12350	2241	3	the	the	DT
12350	2241	4	small	small	JJ
12350	2241	5	ones	one	NNS
12350	2241	6	for	for	IN
12350	2241	7	table	table	NN
12350	2241	8	,	,	,
12350	2241	9	remove	remove	VB
12350	2241	10	tip	tip	NN
12350	2241	11	end	end	NN
12350	2241	12	of	of	IN
12350	2241	13	root	root	NN
12350	2241	14	,	,	,
12350	2241	15	remove	remove	VB
12350	2241	16	the	the	DT
12350	2241	17	leaves	leave	NNS
12350	2241	18	and	and	CC
12350	2241	19	have	have	VBP
12350	2241	20	only	only	RB
12350	2241	21	a	a	DT
12350	2241	22	small	small	JJ
12350	2241	23	piece	piece	NN
12350	2241	24	of	of	IN
12350	2241	25	stem	stem	NN
12350	2241	26	on	on	IN
12350	2241	27	radish	radish	NN
12350	2241	28	.	.	.
12350	2242	1	They	-PRON-	PRP
12350	2242	2	may	may	MD
12350	2242	3	be	be	VB
12350	2242	4	made	make	VBN
12350	2242	5	to	to	TO
12350	2242	6	look	look	VB
12350	2242	7	like	like	IN
12350	2242	8	a	a	DT
12350	2242	9	tulip	tulip	NN
12350	2242	10	by	by	IN
12350	2242	11	cutting	cut	VBG
12350	2242	12	into	into	IN
12350	2242	13	six	six	CD
12350	2242	14	equal	equal	JJ
12350	2242	15	parts	part	NNS
12350	2242	16	from	from	IN
12350	2242	17	the	the	DT
12350	2242	18	root	root	NN
12350	2242	19	end	end	NN
12350	2242	20	,	,	,
12350	2242	21	down	down	RB
12350	2242	22	three	three	CD
12350	2242	23	-	-	HYPH
12350	2242	24	quarters	quarter	NNS
12350	2242	25	of	of	IN
12350	2242	26	the	the	DT
12350	2242	27	length	length	NN
12350	2242	28	of	of	IN
12350	2242	29	the	the	DT
12350	2242	30	radish	radish	NN
12350	2242	31	.	.	.
12350	2243	1	BROILED	BROILED	NNP
12350	2243	2	MUSHROOMS	MUSHROOMS	NNP
12350	2243	3	Wash	wash	VBP
12350	2243	4	the	the	DT
12350	2243	5	mushrooms	mushroom	NNS
12350	2243	6	;	;	:
12350	2243	7	remove	remove	VB
12350	2243	8	the	the	DT
12350	2243	9	stems	stem	NNS
12350	2243	10	and	and	CC
12350	2243	11	peel	peel	VBP
12350	2243	12	the	the	DT
12350	2243	13	caps	cap	NNS
12350	2243	14	.	.	.
12350	2244	1	Place	place	VB
12350	2244	2	them	-PRON-	PRP
12350	2244	3	in	in	IN
12350	2244	4	a	a	DT
12350	2244	5	broiler	broiler	NN
12350	2244	6	and	and	CC
12350	2244	7	broil	broil	NN
12350	2244	8	for	for	IN
12350	2244	9	five	five	CD
12350	2244	10	minutes	minute	NNS
12350	2244	11	,	,	,
12350	2244	12	with	with	IN
12350	2244	13	the	the	DT
12350	2244	14	cap	cap	NN
12350	2244	15	side	side	NN
12350	2244	16	down	down	RP
12350	2244	17	during	during	IN
12350	2244	18	the	the	DT
12350	2244	19	first	first	JJ
12350	2244	20	half	half	NN
12350	2244	21	of	of	IN
12350	2244	22	broiling	broiling	NN
12350	2244	23	.	.	.
12350	2245	1	Serve	serve	VB
12350	2245	2	on	on	IN
12350	2245	3	circular	circular	JJ
12350	2245	4	pieces	piece	NNS
12350	2245	5	of	of	IN
12350	2245	6	buttered	butter	VBN
12350	2245	7	toast	toast	NN
12350	2245	8	,	,	,
12350	2245	9	sprinkling	sprinkle	VBG
12350	2245	10	with	with	IN
12350	2245	11	salt	salt	NN
12350	2245	12	and	and	CC
12350	2245	13	pepper	pepper	NN
12350	2245	14	and	and	CC
12350	2245	15	putting	put	VBG
12350	2245	16	a	a	DT
12350	2245	17	small	small	JJ
12350	2245	18	piece	piece	NN
12350	2245	19	of	of	IN
12350	2245	20	butter	butter	NN
12350	2245	21	on	on	IN
12350	2245	22	each	each	DT
12350	2245	23	cap	cap	NN
12350	2245	24	.	.	.
12350	2246	1	CREAMED	CREAMED	NNP
12350	2246	2	MUSHROOMS	MUSHROOMS	NNP
12350	2246	3	First	first	RB
12350	2246	4	wash	wash	VBP
12350	2246	5	them	-PRON-	PRP
12350	2246	6	thoroughly	thoroughly	RB
12350	2246	7	in	in	IN
12350	2246	8	cold	cold	JJ
12350	2246	9	water	water	NN
12350	2246	10	,	,	,
12350	2246	11	peel	peel	VB
12350	2246	12	them	-PRON-	PRP
12350	2246	13	and	and	CC
12350	2246	14	remove	remove	VB
12350	2246	15	the	the	DT
12350	2246	16	stems	stem	NNS
12350	2246	17	,	,	,
12350	2246	18	then	then	RB
12350	2246	19	cut	cut	VB
12350	2246	20	them	-PRON-	PRP
12350	2246	21	in	in	IN
12350	2246	22	halves	half	NNS
12350	2246	23	or	or	CC
12350	2246	24	quarters	quarter	NNS
12350	2246	25	,	,	,
12350	2246	26	according	accord	VBG
12350	2246	27	to	to	IN
12350	2246	28	their	-PRON-	PRP$
12350	2246	29	size	size	NN
12350	2246	30	.	.	.
12350	2247	1	Melt	melt	VB
12350	2247	2	one	one	CD
12350	2247	3	tablespoon	tablespoon	NN
12350	2247	4	of	of	IN
12350	2247	5	butter	butter	NN
12350	2247	6	in	in	IN
12350	2247	7	a	a	DT
12350	2247	8	saucepan	saucepan	NN
12350	2247	9	over	over	IN
12350	2247	10	the	the	DT
12350	2247	11	fire	fire	NN
12350	2247	12	then	then	RB
12350	2247	13	add	add	VB
12350	2247	14	the	the	DT
12350	2247	15	mushrooms	mushroom	NNS
12350	2247	16	and	and	CC
12350	2247	17	let	let	VB
12350	2247	18	them	-PRON-	PRP
12350	2247	19	simmer	simmer	VB
12350	2247	20	slowly	slowly	RB
12350	2247	21	in	in	IN
12350	2247	22	the	the	DT
12350	2247	23	butter	butter	NN
12350	2247	24	for	for	IN
12350	2247	25	five	five	CD
12350	2247	26	minutes	minute	NNS
12350	2247	27	;	;	:
12350	2247	28	season	season	VB
12350	2247	29	them	-PRON-	PRP
12350	2247	30	well	well	RB
12350	2247	31	with	with	IN
12350	2247	32	salt	salt	NN
12350	2247	33	and	and	CC
12350	2247	34	black	black	JJ
12350	2247	35	pepper	pepper	NN
12350	2247	36	,	,	,
12350	2247	37	freshly	freshly	RB
12350	2247	38	ground	ground	NN
12350	2247	39	.	.	.
12350	2248	1	After	after	IN
12350	2248	2	seasoning	seasoning	NN
12350	2248	3	,	,	,
12350	2248	4	add	add	VB
12350	2248	5	a	a	DT
12350	2248	6	gill	gill	NN
12350	2248	7	of	of	IN
12350	2248	8	cream	cream	NN
12350	2248	9	and	and	CC
12350	2248	10	while	while	IN
12350	2248	11	it	-PRON-	PRP
12350	2248	12	is	be	VBZ
12350	2248	13	heating	heat	VBG
12350	2248	14	sift	sift	NN
12350	2248	15	one	one	CD
12350	2248	16	tablespoon	tablespoon	NN
12350	2248	17	of	of	IN
12350	2248	18	flour	flour	NN
12350	2248	19	in	in	IN
12350	2248	20	a	a	DT
12350	2248	21	bowl	bowl	NN
12350	2248	22	,	,	,
12350	2248	23	add	add	VB
12350	2248	24	one	one	CD
12350	2248	25	-	-	HYPH
12350	2248	26	half	half	NN
12350	2248	27	pint	pint	NN
12350	2248	28	of	of	IN
12350	2248	29	milk	milk	NN
12350	2248	30	.	.	.
12350	2249	1	Stir	stir	VB
12350	2249	2	these	these	DT
12350	2249	3	briskly	briskly	RB
12350	2249	4	till	till	IN
12350	2249	5	flour	flour	NN
12350	2249	6	is	be	VBZ
12350	2249	7	all	all	DT
12350	2249	8	dissolved	dissolve	VBN
12350	2249	9	,	,	,
12350	2249	10	then	then	RB
12350	2249	11	pour	pour	VB
12350	2249	12	it	-PRON-	PRP
12350	2249	13	gradually	gradually	RB
12350	2249	14	in	in	IN
12350	2249	15	the	the	DT
12350	2249	16	saucepan	saucepan	NN
12350	2249	17	with	with	IN
12350	2249	18	the	the	DT
12350	2249	19	mushrooms	mushroom	NNS
12350	2249	20	and	and	CC
12350	2249	21	cream	cream	NN
12350	2249	22	,	,	,
12350	2249	23	stirring	stir	VBG
12350	2249	24	the	the	DT
12350	2249	25	whole	whole	NN
12350	2249	26	constantly	constantly	RB
12350	2249	27	to	to	TO
12350	2249	28	keep	keep	VB
12350	2249	29	it	-PRON-	PRP
12350	2249	30	from	from	IN
12350	2249	31	lumping	lump	VBG
12350	2249	32	.	.	.
12350	2250	1	Let	let	VB
12350	2250	2	it	-PRON-	PRP
12350	2250	3	just	just	RB
12350	2250	4	bubble	bubble	VB
12350	2250	5	a	a	DT
12350	2250	6	moment	moment	NN
12350	2250	7	,	,	,
12350	2250	8	then	then	RB
12350	2250	9	add	add	VB
12350	2250	10	another	another	DT
12350	2250	11	tablespoon	tablespoon	NN
12350	2250	12	of	of	IN
12350	2250	13	butter	butter	NN
12350	2250	14	and	and	CC
12350	2250	15	pour	pour	VB
12350	2250	16	the	the	DT
12350	2250	17	creamed	creamed	JJ
12350	2250	18	mushrooms	mushroom	NNS
12350	2250	19	over	over	IN
12350	2250	20	hot	hot	JJ
12350	2250	21	buttered	buttered	JJ
12350	2250	22	toast	toast	NN
12350	2250	23	on	on	IN
12350	2250	24	a	a	DT
12350	2250	25	hot	hot	JJ
12350	2250	26	platter	platter	NN
12350	2250	27	and	and	CC
12350	2250	28	serve	serve	VBP
12350	2250	29	.	.	.
12350	2251	1	Cooked	cook	VBN
12350	2251	2	like	like	IN
12350	2251	3	this	this	DT
12350	2251	4	mushrooms	mushroom	NNS
12350	2251	5	have	have	VBP
12350	2251	6	more	more	JJR
12350	2251	7	nutritive	nutritive	JJ
12350	2251	8	value	value	NN
12350	2251	9	than	than	IN
12350	2251	10	beef	beef	NN
12350	2251	11	.	.	.
12350	2252	1	SCALLOPED	SCALLOPED	NNP
12350	2252	2	MUSHROOMS	MUSHROOMS	NNP
12350	2252	3	Sauté	Sauté	NNP
12350	2252	4	mushrooms	mushroom	NNS
12350	2252	5	and	and	CC
12350	2252	6	prepare	prepare	VB
12350	2252	7	two	two	CD
12350	2252	8	cups	cup	NNS
12350	2252	9	of	of	IN
12350	2252	10	white	white	JJ
12350	2252	11	sauce	sauce	NN
12350	2252	12	for	for	IN
12350	2252	13	one	one	CD
12350	2252	14	pound	pound	NN
12350	2252	15	of	of	IN
12350	2252	16	mushrooms	mushroom	NNS
12350	2252	17	,	,	,
12350	2252	18	add	add	VB
12350	2252	19	one	one	CD
12350	2252	20	teaspoon	teaspoon	NN
12350	2252	21	of	of	IN
12350	2252	22	onion	onion	NN
12350	2252	23	juice	juice	NN
12350	2252	24	.	.	.
12350	2253	1	Into	into	IN
12350	2253	2	a	a	DT
12350	2253	3	well	well	RB
12350	2253	4	-	-	HYPH
12350	2253	5	greased	grease	VBN
12350	2253	6	baking	baking	NN
12350	2253	7	dish	dish	NN
12350	2253	8	place	place	NN
12350	2253	9	one	one	CD
12350	2253	10	-	-	HYPH
12350	2253	11	quarter	quarter	NN
12350	2253	12	of	of	IN
12350	2253	13	the	the	DT
12350	2253	14	mushroom	mushroom	NN
12350	2253	15	,	,	,
12350	2253	16	then	then	RB
12350	2253	17	one	one	CD
12350	2253	18	-	-	HYPH
12350	2253	19	quarter	quarter	NN
12350	2253	20	of	of	IN
12350	2253	21	the	the	DT
12350	2253	22	sauce	sauce	NN
12350	2253	23	,	,	,
12350	2253	24	and	and	CC
12350	2253	25	one	one	CD
12350	2253	26	-	-	HYPH
12350	2253	27	quarter	quarter	NN
12350	2253	28	of	of	IN
12350	2253	29	the	the	DT
12350	2253	30	bread	bread	NN
12350	2253	31	crumbs	crumb	NNS
12350	2253	32	,	,	,
12350	2253	33	continue	continue	VB
12350	2253	34	in	in	IN
12350	2253	35	this	this	DT
12350	2253	36	way	way	NN
12350	2253	37	until	until	IN
12350	2253	38	all	all	PDT
12350	2253	39	the	the	DT
12350	2253	40	sauce	sauce	NN
12350	2253	41	is	be	VBZ
12350	2253	42	used	use	VBN
12350	2253	43	,	,	,
12350	2253	44	pour	pour	VB
12350	2253	45	one	one	CD
12350	2253	46	cup	cup	NN
12350	2253	47	of	of	IN
12350	2253	48	cream	cream	NN
12350	2253	49	over	over	IN
12350	2253	50	this	this	DT
12350	2253	51	and	and	CC
12350	2253	52	sprinkle	sprinkle	VB
12350	2253	53	the	the	DT
12350	2253	54	remaining	remain	VBG
12350	2253	55	crumbs	crumb	NNS
12350	2253	56	over	over	IN
12350	2253	57	the	the	DT
12350	2253	58	top	top	NN
12350	2253	59	.	.	.
12350	2254	1	Bake	bake	VB
12350	2254	2	fifteen	fifteen	CD
12350	2254	3	minutes	minute	NNS
12350	2254	4	in	in	IN
12350	2254	5	a	a	DT
12350	2254	6	moderate	moderate	JJ
12350	2254	7	oven	oven	NN
12350	2254	8	,	,	,
12350	2254	9	or	or	CC
12350	2254	10	until	until	IN
12350	2254	11	the	the	DT
12350	2254	12	crumbs	crumb	NNS
12350	2254	13	are	be	VBP
12350	2254	14	browned	brown	VBN
12350	2254	15	.	.	.
12350	2255	1	SAUTÉD	SAUTÉD	NNP
12350	2255	2	MUSHROOMS	MUSHROOMS	NNPS
12350	2255	3	Wash	Wash	NNP
12350	2255	4	,	,	,
12350	2255	5	peel	peel	JJ
12350	2255	6	caps	cap	NNS
12350	2255	7	and	and	CC
12350	2255	8	stems	stem	NNS
12350	2255	9	of	of	IN
12350	2255	10	one	one	CD
12350	2255	11	pound	pound	NN
12350	2255	12	of	of	IN
12350	2255	13	mushrooms	mushroom	NNS
12350	2255	14	,	,	,
12350	2255	15	drain	drain	VBP
12350	2255	16	dry	dry	JJ
12350	2255	17	between	between	IN
12350	2255	18	towels	towel	NNS
12350	2255	19	.	.	.
12350	2256	1	Place	place	NN
12350	2256	2	in	in	IN
12350	2256	3	spider	spider	NN
12350	2256	4	with	with	IN
12350	2256	5	two	two	CD
12350	2256	6	tablespoons	tablespoon	NNS
12350	2256	7	of	of	IN
12350	2256	8	butter	butter	NN
12350	2256	9	and	and	CC
12350	2256	10	one	one	CD
12350	2256	11	-	-	HYPH
12350	2256	12	quarter	quarter	NN
12350	2256	13	teaspoon	teaspoon	NN
12350	2256	14	of	of	IN
12350	2256	15	salt	salt	NN
12350	2256	16	.	.	.
12350	2257	1	Cover	cover	VB
12350	2257	2	and	and	CC
12350	2257	3	cook	cook	VB
12350	2257	4	twenty	twenty	CD
12350	2257	5	minutes	minute	NNS
12350	2257	6	,	,	,
12350	2257	7	tossing	toss	VBG
12350	2257	8	them	-PRON-	PRP
12350	2257	9	.	.	.
12350	2258	1	Serve	serve	VB
12350	2258	2	on	on	IN
12350	2258	3	hot	hot	JJ
12350	2258	4	slices	slice	NNS
12350	2258	5	of	of	IN
12350	2258	6	toast	toast	NN
12350	2258	7	.	.	.
12350	2259	1	BOILED	BOILED	NNP
12350	2259	2	OKRA	OKRA	NNP
12350	2259	3	Wash	Wash	NNP
12350	2259	4	and	and	CC
12350	2259	5	cut	cut	VBD
12350	2259	6	off	off	RP
12350	2259	7	the	the	DT
12350	2259	8	ends	end	NNS
12350	2259	9	of	of	IN
12350	2259	10	young	young	JJ
12350	2259	11	pods	pod	NNS
12350	2259	12	,	,	,
12350	2259	13	cover	cover	VBP
12350	2259	14	with	with	IN
12350	2259	15	boiling	boil	VBG
12350	2259	16	salted	salt	VBN
12350	2259	17	water	water	NN
12350	2259	18	and	and	CC
12350	2259	19	cook	cook	VB
12350	2259	20	about	about	RB
12350	2259	21	twenty	twenty	CD
12350	2259	22	minutes	minute	NNS
12350	2259	23	,	,	,
12350	2259	24	until	until	IN
12350	2259	25	tender	tender	NN
12350	2259	26	.	.	.
12350	2260	1	Drain	drain	NN
12350	2260	2	,	,	,
12350	2260	3	add	add	VB
12350	2260	4	cream	cream	NN
12350	2260	5	(	(	-LRB-
12350	2260	6	a	a	DT
12350	2260	7	scant	scant	JJ
12350	2260	8	cup	cup	NN
12350	2260	9	to	to	IN
12350	2260	10	a	a	DT
12350	2260	11	quart	quart	NN
12350	2260	12	of	of	IN
12350	2260	13	okra	okra	NN
12350	2260	14	)	)	-RRB-
12350	2260	15	,	,	,
12350	2260	16	a	a	DT
12350	2260	17	tablespoon	tablespoon	NN
12350	2260	18	of	of	IN
12350	2260	19	butter	butter	NN
12350	2260	20	,	,	,
12350	2260	21	and	and	CC
12350	2260	22	salt	salt	NN
12350	2260	23	and	and	CC
12350	2260	24	pepper	pepper	NN
12350	2260	25	to	to	IN
12350	2260	26	taste	taste	NN
12350	2260	27	.	.	.
12350	2261	1	Another	another	DT
12350	2261	2	way	way	NN
12350	2261	3	of	of	IN
12350	2261	4	stewing	stewing	NN
12350	2261	5	is	be	VBZ
12350	2261	6	to	to	TO
12350	2261	7	cook	cook	VB
12350	2261	8	it	-PRON-	PRP
12350	2261	9	with	with	IN
12350	2261	10	tomatoes	tomato	NNS
12350	2261	11	.	.	.
12350	2262	1	To	to	IN
12350	2262	2	a	a	DT
12350	2262	3	pint	pint	NN
12350	2262	4	of	of	IN
12350	2262	5	okra	okra	NN
12350	2262	6	pods	pod	NNS
12350	2262	7	,	,	,
12350	2262	8	washed	wash	VBD
12350	2262	9	and	and	CC
12350	2262	10	sliced	slice	VBD
12350	2262	11	,	,	,
12350	2262	12	allow	allow	VB
12350	2262	13	a	a	DT
12350	2262	14	dozen	dozen	NN
12350	2262	15	ripe	ripe	JJ
12350	2262	16	tomatoes	tomato	NNS
12350	2262	17	,	,	,
12350	2262	18	peeled	peel	VBN
12350	2262	19	and	and	CC
12350	2262	20	sliced	slice	VBN
12350	2262	21	,	,	,
12350	2262	22	and	and	CC
12350	2262	23	one	one	CD
12350	2262	24	medium	medium	JJ
12350	2262	25	-	-	HYPH
12350	2262	26	sized	sized	JJ
12350	2262	27	onion	onion	NN
12350	2262	28	.	.	.
12350	2263	1	Stew	Stew	NNP
12350	2263	2	slowly	slowly	RB
12350	2263	3	for	for	IN
12350	2263	4	an	an	DT
12350	2263	5	hour	hour	NN
12350	2263	6	,	,	,
12350	2263	7	adding	add	VBG
12350	2263	8	one	one	CD
12350	2263	9	tablespoon	tablespoon	NN
12350	2263	10	of	of	IN
12350	2263	11	butter	butter	NN
12350	2263	12	,	,	,
12350	2263	13	a	a	DT
12350	2263	14	scant	scant	JJ
12350	2263	15	teaspoon	teaspoon	NN
12350	2263	16	of	of	IN
12350	2263	17	salt	salt	NN
12350	2263	18	and	and	CC
12350	2263	19	pepper	pepper	NN
12350	2263	20	to	to	IN
12350	2263	21	season	season	NN
12350	2263	22	.	.	.
12350	2264	1	No	no	DT
12350	2264	2	water	water	NN
12350	2264	3	will	will	MD
12350	2264	4	be	be	VB
12350	2264	5	required	require	VBN
12350	2264	6	,	,	,
12350	2264	7	the	the	DT
12350	2264	8	tomato	tomato	NNP
12350	2264	9	juice	juice	NN
12350	2264	10	sufficing	suffice	VBG
12350	2264	11	.	.	.
12350	2265	1	In	in	IN
12350	2265	2	the	the	DT
12350	2265	3	West	West	NNP
12350	2265	4	Indies	Indies	NNPS
12350	2265	5	lemon	lemon	NN
12350	2265	6	juice	juice	NN
12350	2265	7	and	and	CC
12350	2265	8	cayenne	cayenne	NN
12350	2265	9	are	be	VBP
12350	2265	10	also	also	RB
12350	2265	11	added	add	VBN
12350	2265	12	to	to	IN
12350	2265	13	stewed	stew	VBN
12350	2265	14	okra	okra	NN
12350	2265	15	.	.	.
12350	2266	1	BOILED	BOILED	NNP
12350	2266	2	ONIONS	onion	NNS
12350	2266	3	Peel	peel	VBP
12350	2266	4	the	the	DT
12350	2266	5	onions	onion	NNS
12350	2266	6	and	and	CC
12350	2266	7	cut	cut	VBD
12350	2266	8	off	off	RP
12350	2266	9	the	the	DT
12350	2266	10	roots	root	NNS
12350	2266	11	;	;	:
12350	2266	12	drop	drop	VB
12350	2266	13	each	each	DT
12350	2266	14	into	into	IN
12350	2266	15	cold	cold	JJ
12350	2266	16	water	water	NN
12350	2266	17	as	as	RB
12350	2266	18	soon	soon	RB
12350	2266	19	as	as	IN
12350	2266	20	it	-PRON-	PRP
12350	2266	21	is	be	VBZ
12350	2266	22	peeled	peel	VBN
12350	2266	23	.	.	.
12350	2267	1	When	when	WRB
12350	2267	2	all	all	DT
12350	2267	3	are	be	VBP
12350	2267	4	ready	ready	JJ
12350	2267	5	,	,	,
12350	2267	6	drain	drain	VB
12350	2267	7	and	and	CC
12350	2267	8	put	put	VBN
12350	2267	9	in	in	RP
12350	2267	10	a	a	DT
12350	2267	11	saucepan	saucepan	NN
12350	2267	12	well	well	RB
12350	2267	13	covered	cover	VBN
12350	2267	14	with	with	IN
12350	2267	15	boiling	boiling	NN
12350	2267	16	water	water	NN
12350	2267	17	,	,	,
12350	2267	18	adding	add	VBG
12350	2267	19	a	a	DT
12350	2267	20	teaspoon	teaspoon	NN
12350	2267	21	of	of	IN
12350	2267	22	salt	salt	NN
12350	2267	23	for	for	IN
12350	2267	24	every	every	DT
12350	2267	25	quart	quart	NN
12350	2267	26	of	of	IN
12350	2267	27	water	water	NN
12350	2267	28	.	.	.
12350	2268	1	Boil	Boil	NNP
12350	2268	2	rapidly	rapidly	RB
12350	2268	3	for	for	IN
12350	2268	4	ten	ten	CD
12350	2268	5	minutes	minute	NNS
12350	2268	6	with	with	IN
12350	2268	7	the	the	DT
12350	2268	8	cover	cover	NN
12350	2268	9	partly	partly	RB
12350	2268	10	off	off	RB
12350	2268	11	;	;	:
12350	2268	12	drain	drain	VB
12350	2268	13	and	and	CC
12350	2268	14	return	return	VB
12350	2268	15	to	to	IN
12350	2268	16	the	the	DT
12350	2268	17	fire	fire	NN
12350	2268	18	with	with	IN
12350	2268	19	fresh	fresh	JJ
12350	2268	20	water	water	NN
12350	2268	21	.	.	.
12350	2269	1	Simmer	simmer	NN
12350	2269	2	until	until	IN
12350	2269	3	tender	tender	NN
12350	2269	4	;	;	:
12350	2269	5	add	add	VB
12350	2269	6	pepper	pepper	NN
12350	2269	7	and	and	CC
12350	2269	8	butter	butter	NN
12350	2269	9	and	and	CC
12350	2269	10	serve	serve	VB
12350	2269	11	,	,	,
12350	2269	12	or	or	CC
12350	2269	13	omit	omit	VB
12350	2269	14	the	the	DT
12350	2269	15	butter	butter	NN
12350	2269	16	and	and	CC
12350	2269	17	pepper	pepper	NN
12350	2269	18	and	and	CC
12350	2269	19	pour	pour	VB
12350	2269	20	a	a	DT
12350	2269	21	cream	cream	NN
12350	2269	22	sauce	sauce	NN
12350	2269	23	over	over	IN
12350	2269	24	the	the	DT
12350	2269	25	onions	onion	NNS
12350	2269	26	.	.	.
12350	2270	1	SPANISH	spanish	JJ
12350	2270	2	ONION	onion	NN
12350	2270	3	RAREBIT	rarebit	NN
12350	2270	4	Boil	Boil	NNP
12350	2270	5	two	two	CD
12350	2270	6	large	large	JJ
12350	2270	7	onions	onion	NNS
12350	2270	8	until	until	IN
12350	2270	9	very	very	RB
12350	2270	10	soft	soft	JJ
12350	2270	11	,	,	,
12350	2270	12	drain	drain	VBP
12350	2270	13	,	,	,
12350	2270	14	chop	chop	NN
12350	2270	15	,	,	,
12350	2270	16	and	and	CC
12350	2270	17	return	return	VB
12350	2270	18	to	to	IN
12350	2270	19	the	the	DT
12350	2270	20	saucepan	saucepan	NN
12350	2270	21	with	with	IN
12350	2270	22	a	a	DT
12350	2270	23	small	small	JJ
12350	2270	24	piece	piece	NN
12350	2270	25	of	of	IN
12350	2270	26	butter	butter	NN
12350	2270	27	.	.	.
12350	2271	1	Add	add	VB
12350	2271	2	milk	milk	NN
12350	2271	3	,	,	,
12350	2271	4	salt	salt	NN
12350	2271	5	,	,	,
12350	2271	6	pepper	pepper	NN
12350	2271	7	,	,	,
12350	2271	8	a	a	DT
12350	2271	9	dash	dash	NN
12350	2271	10	of	of	IN
12350	2271	11	tabasco	tabasco	NN
12350	2271	12	sauce	sauce	NN
12350	2271	13	,	,	,
12350	2271	14	one	one	CD
12350	2271	15	teaspoon	teaspoon	NN
12350	2271	16	of	of	IN
12350	2271	17	prepared	prepared	JJ
12350	2271	18	mustard	mustard	NN
12350	2271	19	;	;	:
12350	2271	20	one	one	CD
12350	2271	21	-	-	HYPH
12350	2271	22	half	half	NN
12350	2271	23	cup	cup	NN
12350	2271	24	of	of	IN
12350	2271	25	grated	grate	VBN
12350	2271	26	cheese	cheese	NN
12350	2271	27	.	.	.
12350	2272	1	Stir	stir	VB
12350	2272	2	until	until	IN
12350	2272	3	of	of	IN
12350	2272	4	the	the	DT
12350	2272	5	consistency	consistency	NN
12350	2272	6	of	of	IN
12350	2272	7	custard	custard	NN
12350	2272	8	.	.	.
12350	2273	1	SCALLOPED	SCALLOPED	NNP
12350	2273	2	ONIONS	ONIONS	NNP
12350	2273	3	Cut	Cut	NNP
12350	2273	4	boiled	boil	VBD
12350	2273	5	onions	onion	NNS
12350	2273	6	into	into	IN
12350	2273	7	quarters	quarter	NNS
12350	2273	8	;	;	:
12350	2273	9	put	put	VB
12350	2273	10	them	-PRON-	PRP
12350	2273	11	in	in	IN
12350	2273	12	a	a	DT
12350	2273	13	baking	baking	NN
12350	2273	14	dish	dish	NN
12350	2273	15	and	and	CC
12350	2273	16	mix	mix	VB
12350	2273	17	well	well	RB
12350	2273	18	with	with	IN
12350	2273	19	cream	cream	NN
12350	2273	20	sauce	sauce	NN
12350	2273	21	;	;	:
12350	2273	22	cover	cover	VB
12350	2273	23	with	with	IN
12350	2273	24	bread	bread	NN
12350	2273	25	crumbs	crumb	NNS
12350	2273	26	and	and	CC
12350	2273	27	bits	bit	NNS
12350	2273	28	of	of	IN
12350	2273	29	butter	butter	NN
12350	2273	30	and	and	CC
12350	2273	31	place	place	NN
12350	2273	32	in	in	IN
12350	2273	33	the	the	DT
12350	2273	34	oven	oven	NN
12350	2273	35	until	until	IN
12350	2273	36	the	the	DT
12350	2273	37	crumbs	crumb	NNS
12350	2273	38	are	be	VBP
12350	2273	39	browned	brown	VBN
12350	2273	40	.	.	.
12350	2274	1	STEWED	STEWED	NNP
12350	2274	2	SQUASH	SQUASH	NNP
12350	2274	3	Peel	Peel	NNP
12350	2274	4	squash	squash	NN
12350	2274	5	,	,	,
12350	2274	6	cut	cut	VBN
12350	2274	7	in	in	IN
12350	2274	8	quarters	quarter	NNS
12350	2274	9	,	,	,
12350	2274	10	put	put	VBN
12350	2274	11	on	on	RP
12350	2274	12	to	to	TO
12350	2274	13	boil	boil	VB
12350	2274	14	in	in	IN
12350	2274	15	cold	cold	JJ
12350	2274	16	water	water	NN
12350	2274	17	,	,	,
12350	2274	18	and	and	CC
12350	2274	19	cook	cook	VB
12350	2274	20	until	until	IN
12350	2274	21	tender	tender	NN
12350	2274	22	.	.	.
12350	2275	1	Drain	drain	NN
12350	2275	2	,	,	,
12350	2275	3	mash	mash	NN
12350	2275	4	fine	fine	JJ
12350	2275	5	and	and	CC
12350	2275	6	smooth	smooth	JJ
12350	2275	7	,	,	,
12350	2275	8	add	add	VB
12350	2275	9	one	one	CD
12350	2275	10	-	-	HYPH
12350	2275	11	half	half	NN
12350	2275	12	cup	cup	NN
12350	2275	13	of	of	IN
12350	2275	14	milk	milk	NN
12350	2275	15	or	or	CC
12350	2275	16	cream	cream	NN
12350	2275	17	,	,	,
12350	2275	18	one	one	CD
12350	2275	19	tablespoon	tablespoon	NN
12350	2275	20	of	of	IN
12350	2275	21	butter	butter	NN
12350	2275	22	,	,	,
12350	2275	23	pinch	pinch	NN
12350	2275	24	of	of	IN
12350	2275	25	salt	salt	NN
12350	2275	26	and	and	CC
12350	2275	27	pepper	pepper	NN
12350	2275	28	and	and	CC
12350	2275	29	put	put	VBD
12350	2275	30	back	back	RB
12350	2275	31	on	on	IN
12350	2275	32	stove	stove	NN
12350	2275	33	to	to	TO
12350	2275	34	keep	keep	VB
12350	2275	35	hot	hot	JJ
12350	2275	36	.	.	.
12350	2276	1	Beat	beat	VB
12350	2276	2	well	well	RB
12350	2276	3	with	with	IN
12350	2276	4	a	a	DT
12350	2276	5	spoon	spoon	NN
12350	2276	6	to	to	TO
12350	2276	7	make	make	VB
12350	2276	8	light	light	NN
12350	2276	9	and	and	CC
12350	2276	10	smooth	smooth	VB
12350	2276	11	.	.	.
12350	2277	1	PARSNIPS	parsnip	NNS
12350	2277	2	First	first	JJ
12350	2277	3	scrape	scrape	NN
12350	2277	4	parsnips	parsnip	NNS
12350	2277	5	,	,	,
12350	2277	6	then	then	RB
12350	2277	7	boil	boil	VB
12350	2277	8	in	in	IN
12350	2277	9	weak	weak	JJ
12350	2277	10	salt	salt	NN
12350	2277	11	water	water	NN
12350	2277	12	until	until	IN
12350	2277	13	tender	tender	NN
12350	2277	14	;	;	:
12350	2277	15	drain	drain	VB
12350	2277	16	,	,	,
12350	2277	17	and	and	CC
12350	2277	18	put	put	VBD
12350	2277	19	in	in	IN
12350	2277	20	white	white	JJ
12350	2277	21	sauce	sauce	NN
12350	2277	22	.	.	.
12350	2278	1	Oyster	oyster	JJ
12350	2278	2	plant	plant	NN
12350	2278	3	may	may	MD
12350	2278	4	be	be	VB
12350	2278	5	prepared	prepare	VBN
12350	2278	6	same	same	JJ
12350	2278	7	way	way	NN
12350	2278	8	.	.	.
12350	2279	1	SPINACH	SPINACH	NNP
12350	2279	2	Spinach	Spinach	NNP
12350	2279	3	with	with	IN
12350	2279	4	large	large	JJ
12350	2279	5	leaves	leave	NNS
12350	2279	6	is	be	VBZ
12350	2279	7	best	good	JJS
12350	2279	8	.	.	.
12350	2280	1	It	-PRON-	PRP
12350	2280	2	is	be	VBZ
12350	2280	3	richest	rich	JJS
12350	2280	4	in	in	IN
12350	2280	5	mineral	mineral	NN
12350	2280	6	matter	matter	NN
12350	2280	7	and	and	CC
12350	2280	8	is	be	VBZ
12350	2280	9	less	less	RBR
12350	2280	10	liable	liable	JJ
12350	2280	11	to	to	TO
12350	2280	12	conceal	conceal	VB
12350	2280	13	insects	insect	NNS
12350	2280	14	that	that	WDT
12350	2280	15	are	be	VBP
12350	2280	16	difficult	difficult	JJ
12350	2280	17	to	to	TO
12350	2280	18	dislodge	dislodge	VB
12350	2280	19	.	.	.
12350	2281	1	Buy	buy	VB
12350	2281	2	the	the	DT
12350	2281	3	crisp	crisp	JJ
12350	2281	4	,	,	,
12350	2281	5	green	green	JJ
12350	2281	6	spinach	spinach	NN
12350	2281	7	that	that	WDT
12350	2281	8	has	have	VBZ
12350	2281	9	no	no	DT
12350	2281	10	withered	withered	JJ
12350	2281	11	leaves	leave	NNS
12350	2281	12	or	or	CC
12350	2281	13	stalks	stalk	NNS
12350	2281	14	.	.	.
12350	2282	1	That	that	DT
12350	2282	2	is	be	VBZ
12350	2282	3	the	the	DT
12350	2282	4	freshest	fresh	JJS
12350	2282	5	and	and	CC
12350	2282	6	healthiest	healthy	JJS
12350	2282	7	.	.	.
12350	2283	1	Cut	cut	VB
12350	2283	2	off	off	RP
12350	2283	3	the	the	DT
12350	2283	4	roots	root	NNS
12350	2283	5	and	and	CC
12350	2283	6	pick	pick	VB
12350	2283	7	it	-PRON-	PRP
12350	2283	8	over	over	RP
12350	2283	9	carefully	carefully	RB
12350	2283	10	,	,	,
12350	2283	11	cutting	cut	VBG
12350	2283	12	off	off	RP
12350	2283	13	all	all	PDT
12350	2283	14	the	the	DT
12350	2283	15	withered	withered	JJ
12350	2283	16	leaves	leave	NNS
12350	2283	17	and	and	CC
12350	2283	18	stems	stem	NNS
12350	2283	19	,	,	,
12350	2283	20	put	put	VBD
12350	2283	21	the	the	DT
12350	2283	22	leaves	leave	NNS
12350	2283	23	in	in	IN
12350	2283	24	cold	cold	JJ
12350	2283	25	salt	salt	NN
12350	2283	26	water	water	NN
12350	2283	27	to	to	TO
12350	2283	28	soak	soak	VB
12350	2283	29	for	for	IN
12350	2283	30	half	half	PDT
12350	2283	31	an	an	DT
12350	2283	32	hour	hour	NN
12350	2283	33	.	.	.
12350	2284	1	That	that	DT
12350	2284	2	refreshens	refreshen	VBZ
12350	2284	3	them	-PRON-	PRP
12350	2284	4	,	,	,
12350	2284	5	and	and	CC
12350	2284	6	makes	make	VBZ
12350	2284	7	any	any	DT
12350	2284	8	minute	minute	NN
12350	2284	9	insects	insect	NNS
12350	2284	10	crawl	crawl	VB
12350	2284	11	out	out	RP
12350	2284	12	and	and	CC
12350	2284	13	come	come	VB
12350	2284	14	to	to	IN
12350	2284	15	the	the	DT
12350	2284	16	surface	surface	NN
12350	2284	17	.	.	.
12350	2285	1	Shake	shake	VB
12350	2285	2	the	the	DT
12350	2285	3	leaves	leave	NNS
12350	2285	4	about	about	IN
12350	2285	5	and	and	CC
12350	2285	6	turn	turn	VB
12350	2285	7	them	-PRON-	PRP
12350	2285	8	over	over	IN
12350	2285	9	several	several	JJ
12350	2285	10	times	time	NNS
12350	2285	11	,	,	,
12350	2285	12	drop	drop	VB
12350	2285	13	them	-PRON-	PRP
12350	2285	14	in	in	IN
12350	2285	15	a	a	DT
12350	2285	16	large	large	JJ
12350	2285	17	pan	pan	NN
12350	2285	18	of	of	IN
12350	2285	19	water	water	NN
12350	2285	20	;	;	:
12350	2285	21	rinse	rinse	VB
12350	2285	22	well	well	RB
12350	2285	23	;	;	:
12350	2285	24	lift	lift	VB
12350	2285	25	them	-PRON-	PRP
12350	2285	26	out	out	RP
12350	2285	27	separately	separately	RB
12350	2285	28	and	and	CC
12350	2285	29	drop	drop	VB
12350	2285	30	back	back	RB
12350	2285	31	into	into	IN
12350	2285	32	a	a	DT
12350	2285	33	second	second	JJ
12350	2285	34	pan	pan	NN
12350	2285	35	of	of	IN
12350	2285	36	water	water	NN
12350	2285	37	.	.	.
12350	2286	1	Continue	continue	VB
12350	2286	2	washing	wash	VBG
12350	2286	3	in	in	IN
12350	2286	4	fresh	fresh	JJ
12350	2286	5	water	water	NN
12350	2286	6	until	until	IN
12350	2286	7	there	there	EX
12350	2286	8	is	be	VBZ
12350	2286	9	not	not	RB
12350	2286	10	a	a	DT
12350	2286	11	grain	grain	NN
12350	2286	12	of	of	IN
12350	2286	13	sand	sand	NN
12350	2286	14	to	to	TO
12350	2286	15	be	be	VB
12350	2286	16	found	find	VBN
12350	2286	17	in	in	IN
12350	2286	18	the	the	DT
12350	2286	19	bottom	bottom	NN
12350	2286	20	of	of	IN
12350	2286	21	the	the	DT
12350	2286	22	pan	pan	NN
12350	2286	23	.	.	.
12350	2287	1	In	in	IN
12350	2287	2	cooking	cooking	NN
12350	2287	3	be	be	VB
12350	2287	4	careful	careful	JJ
12350	2287	5	not	not	RB
12350	2287	6	to	to	TO
12350	2287	7	put	put	VB
12350	2287	8	too	too	RB
12350	2287	9	much	much	JJ
12350	2287	10	water	water	NN
12350	2287	11	in	in	IN
12350	2287	12	the	the	DT
12350	2287	13	pot	pot	NN
12350	2287	14	.	.	.
12350	2288	1	That	that	DT
12350	2288	2	is	be	VBZ
12350	2288	3	the	the	DT
12350	2288	4	trouble	trouble	NN
12350	2288	5	with	with	IN
12350	2288	6	most	most	JJS
12350	2288	7	spinach	spinach	NN
12350	2288	8	.	.	.
12350	2289	1	It	-PRON-	PRP
12350	2289	2	is	be	VBZ
12350	2289	3	drowned	drown	VBN
12350	2289	4	in	in	IN
12350	2289	5	water	water	NN
12350	2289	6	;	;	:
12350	2289	7	a	a	DT
12350	2289	8	cup	cup	NN
12350	2289	9	is	be	VBZ
12350	2289	10	plenty	plenty	NN
12350	2289	11	for	for	IN
12350	2289	12	one	one	CD
12350	2289	13	quart	quart	NN
12350	2289	14	of	of	IN
12350	2289	15	spinach	spinach	NN
12350	2289	16	.	.	.
12350	2290	1	Let	let	VB
12350	2290	2	the	the	DT
12350	2290	3	water	water	NN
12350	2290	4	come	come	VB
12350	2290	5	to	to	IN
12350	2290	6	a	a	DT
12350	2290	7	boil	boil	NN
12350	2290	8	.	.	.
12350	2291	1	Then	then	RB
12350	2291	2	lift	lift	VB
12350	2291	3	the	the	DT
12350	2291	4	spinach	spinach	NN
12350	2291	5	out	out	IN
12350	2291	6	of	of	IN
12350	2291	7	the	the	DT
12350	2291	8	pan	pan	NN
12350	2291	9	with	with	IN
12350	2291	10	the	the	DT
12350	2291	11	cold	cold	JJ
12350	2291	12	water	water	NN
12350	2291	13	dripping	drip	VBG
12350	2291	14	from	from	IN
12350	2291	15	it	-PRON-	PRP
12350	2291	16	and	and	CC
12350	2291	17	put	put	VBD
12350	2291	18	it	-PRON-	PRP
12350	2291	19	into	into	IN
12350	2291	20	the	the	DT
12350	2291	21	pot	pot	NN
12350	2291	22	,	,	,
12350	2291	23	into	into	IN
12350	2291	24	the	the	DT
12350	2291	25	boiling	boiling	NN
12350	2291	26	water	water	NN
12350	2291	27	.	.	.
12350	2292	1	Put	put	VB
12350	2292	2	the	the	DT
12350	2292	3	lid	lid	NN
12350	2292	4	on	on	IN
12350	2292	5	the	the	DT
12350	2292	6	pot	pot	NN
12350	2292	7	.	.	.
12350	2293	1	Turn	turn	VB
12350	2293	2	the	the	DT
12350	2293	3	fire	fire	NN
12350	2293	4	a	a	DT
12350	2293	5	little	little	JJ
12350	2293	6	low	low	JJ
12350	2293	7	and	and	CC
12350	2293	8	let	let	VB
12350	2293	9	it	-PRON-	PRP
12350	2293	10	cook	cook	VB
12350	2293	11	slowly	slowly	RB
12350	2293	12	for	for	IN
12350	2293	13	fifteen	fifteen	CD
12350	2293	14	minutes	minute	NNS
12350	2293	15	,	,	,
12350	2293	16	stirring	stir	VBG
12350	2293	17	every	every	DT
12350	2293	18	now	now	RB
12350	2293	19	and	and	CC
12350	2293	20	then	then	RB
12350	2293	21	to	to	TO
12350	2293	22	keep	keep	VB
12350	2293	23	it	-PRON-	PRP
12350	2293	24	from	from	IN
12350	2293	25	sticking	stick	VBG
12350	2293	26	to	to	IN
12350	2293	27	the	the	DT
12350	2293	28	bottom	bottom	NN
12350	2293	29	of	of	IN
12350	2293	30	the	the	DT
12350	2293	31	pot	pot	NN
12350	2293	32	.	.	.
12350	2294	1	Just	just	RB
12350	2294	2	before	before	IN
12350	2294	3	taking	take	VBG
12350	2294	4	up	up	RP
12350	2294	5	the	the	DT
12350	2294	6	spinach	spinach	NN
12350	2294	7	put	put	VBD
12350	2294	8	some	some	DT
12350	2294	9	salt	salt	NN
12350	2294	10	in	in	IN
12350	2294	11	it	-PRON-	PRP
12350	2294	12	;	;	:
12350	2294	13	then	then	RB
12350	2294	14	drain	drain	VB
12350	2294	15	off	off	RP
12350	2294	16	the	the	DT
12350	2294	17	water	water	NN
12350	2294	18	and	and	CC
12350	2294	19	put	put	VB
12350	2294	20	a	a	DT
12350	2294	21	big	big	JJ
12350	2294	22	tablespoon	tablespoon	NN
12350	2294	23	of	of	IN
12350	2294	24	butter	butter	NN
12350	2294	25	and	and	CC
12350	2294	26	one	one	CD
12350	2294	27	-	-	HYPH
12350	2294	28	quarter	quarter	NN
12350	2294	29	teaspoon	teaspoon	NN
12350	2294	30	of	of	IN
12350	2294	31	pepper	pepper	NN
12350	2294	32	in	in	IN
12350	2294	33	it	-PRON-	PRP
12350	2294	34	.	.	.
12350	2295	1	Take	take	VB
12350	2295	2	it	-PRON-	PRP
12350	2295	3	out	out	IN
12350	2295	4	of	of	IN
12350	2295	5	the	the	DT
12350	2295	6	pot	pot	NN
12350	2295	7	and	and	CC
12350	2295	8	place	place	VB
12350	2295	9	it	-PRON-	PRP
12350	2295	10	in	in	IN
12350	2295	11	a	a	DT
12350	2295	12	long	long	JJ
12350	2295	13	,	,	,
12350	2295	14	flat	flat	JJ
12350	2295	15	dish	dish	NN
12350	2295	16	.	.	.
12350	2296	1	Slice	slice	VB
12350	2296	2	some	some	DT
12350	2296	3	hard	hard	RB
12350	2296	4	-	-	HYPH
12350	2296	5	boiled	boil	VBN
12350	2296	6	eggs	egg	NNS
12350	2296	7	and	and	CC
12350	2296	8	place	place	VB
12350	2296	9	the	the	DT
12350	2296	10	slices	slice	NNS
12350	2296	11	all	all	RB
12350	2296	12	around	around	IN
12350	2296	13	the	the	DT
12350	2296	14	spinach	spinach	NN
12350	2296	15	for	for	IN
12350	2296	16	a	a	DT
12350	2296	17	kind	kind	NN
12350	2296	18	of	of	IN
12350	2296	19	border	border	NN
12350	2296	20	.	.	.
12350	2297	1	SPINACH	spinach	VB
12350	2297	2	WITH	with	IN
12350	2297	3	CREAM	cream	NN
12350	2297	4	SAUCE	SAUCE	VBN
12350	2297	5	Cook	Cook	NNP
12350	2297	6	as	as	IN
12350	2297	7	directed	direct	VBN
12350	2297	8	,	,	,
12350	2297	9	drain	drain	VB
12350	2297	10	through	through	IN
12350	2297	11	colander	colander	NN
12350	2297	12	,	,	,
12350	2297	13	and	and	CC
12350	2297	14	grind	grind	VB
12350	2297	15	through	through	IN
12350	2297	16	machine	machine	NN
12350	2297	17	,	,	,
12350	2297	18	make	make	VB
12350	2297	19	a	a	DT
12350	2297	20	rich	rich	JJ
12350	2297	21	cream	cream	NN
12350	2297	22	sauce	sauce	NN
12350	2297	23	.	.	.
12350	2298	1	Stir	stir	VB
12350	2298	2	spinach	spinach	NN
12350	2298	3	in	in	IN
12350	2298	4	this	this	DT
12350	2298	5	sauce	sauce	NN
12350	2298	6	,	,	,
12350	2298	7	add	add	VB
12350	2298	8	pepper	pepper	NN
12350	2298	9	,	,	,
12350	2298	10	salt	salt	NN
12350	2298	11	,	,	,
12350	2298	12	nutmeg	nutmeg	NN
12350	2298	13	to	to	TO
12350	2298	14	taste	taste	VB
12350	2298	15	,	,	,
12350	2298	16	and	and	CC
12350	2298	17	garnish	garnish	VB
12350	2298	18	with	with	IN
12350	2298	19	slices	slice	NNS
12350	2298	20	of	of	IN
12350	2298	21	hard	hard	RB
12350	2298	22	-	-	HYPH
12350	2298	23	boiled	boil	VBN
12350	2298	24	egg	egg	NN
12350	2298	25	.	.	.
12350	2299	1	SPINACH	SPINACH	NNP
12350	2299	2	--	--	:
12350	2299	3	FLEISCHIG	FLEISCHIG	NNP
12350	2299	4	Boil	Boil	NNP
12350	2299	5	a	a	DT
12350	2299	6	quart	quart	NN
12350	2299	7	of	of	IN
12350	2299	8	spinach	spinach	NN
12350	2299	9	about	about	RB
12350	2299	10	fifteen	fifteen	CD
12350	2299	11	minutes	minute	NNS
12350	2299	12	,	,	,
12350	2299	13	drain	drain	VBP
12350	2299	14	thoroughly	thoroughly	RB
12350	2299	15	through	through	IN
12350	2299	16	a	a	DT
12350	2299	17	colander	colander	NN
12350	2299	18	and	and	CC
12350	2299	19	chop	chop	VB
12350	2299	20	extremely	extremely	RB
12350	2299	21	fine	fine	JJ
12350	2299	22	.	.	.
12350	2300	1	Heat	heat	VB
12350	2300	2	one	one	CD
12350	2300	3	tablespoon	tablespoon	NN
12350	2300	4	of	of	IN
12350	2300	5	drippings	dripping	NNS
12350	2300	6	in	in	IN
12350	2300	7	a	a	DT
12350	2300	8	saucepan	saucepan	NN
12350	2300	9	,	,	,
12350	2300	10	rub	rub	VB
12350	2300	11	one	one	CD
12350	2300	12	tablespoon	tablespoon	NN
12350	2300	13	of	of	IN
12350	2300	14	flour	flour	NN
12350	2300	15	in	in	IN
12350	2300	16	it	-PRON-	PRP
12350	2300	17	,	,	,
12350	2300	18	add	add	VB
12350	2300	19	salt	salt	NN
12350	2300	20	,	,	,
12350	2300	21	pepper	pepper	NN
12350	2300	22	and	and	CC
12350	2300	23	ginger	ginger	NN
12350	2300	24	to	to	TO
12350	2300	25	taste	taste	VB
12350	2300	26	.	.	.
12350	2301	1	Add	add	VB
12350	2301	2	one	one	CD
12350	2301	3	cup	cup	NN
12350	2301	4	of	of	IN
12350	2301	5	soup	soup	NN
12350	2301	6	stock	stock	NN
12350	2301	7	to	to	IN
12350	2301	8	the	the	DT
12350	2301	9	whole	whole	NN
12350	2301	10	or	or	CC
12350	2301	11	some	some	DT
12350	2301	12	beef	beef	NN
12350	2301	13	gravy	gravy	NN
12350	2301	14	.	.	.
12350	2302	1	Put	put	VB
12350	2302	2	the	the	DT
12350	2302	3	spinach	spinach	NN
12350	2302	4	in	in	IN
12350	2302	5	the	the	DT
12350	2302	6	sauce	sauce	NN
12350	2302	7	,	,	,
12350	2302	8	let	let	VBD
12350	2302	9	boil	boil	VB
12350	2302	10	for	for	IN
12350	2302	11	five	five	CD
12350	2302	12	minutes	minute	NNS
12350	2302	13	.	.	.
12350	2303	1	Garnish	garnish	VB
12350	2303	2	with	with	IN
12350	2303	3	hard	hard	RB
12350	2303	4	-	-	HYPH
12350	2303	5	boiled	boil	VBN
12350	2303	6	eggs	egg	NNS
12350	2303	7	or	or	CC
12350	2303	8	use	use	VBP
12350	2303	9	only	only	RB
12350	2303	10	the	the	DT
12350	2303	11	hard	hard	RB
12350	2303	12	-	-	HYPH
12350	2303	13	boiled	boil	VBN
12350	2303	14	whites	white	NNS
12350	2303	15	for	for	IN
12350	2303	16	decoration	decoration	NN
12350	2303	17	,	,	,
12350	2303	18	rub	rub	VB
12350	2303	19	the	the	DT
12350	2303	20	yolks	yolk	NNS
12350	2303	21	to	to	IN
12350	2303	22	a	a	DT
12350	2303	23	powder	powder	NN
12350	2303	24	and	and	CC
12350	2303	25	mix	mix	VB
12350	2303	26	through	through	IN
12350	2303	27	the	the	DT
12350	2303	28	spinach	spinach	NN
12350	2303	29	.	.	.
12350	2304	1	SAVOY	savoy	JJ
12350	2304	2	CABBAGE	CABBAGE	NNP
12350	2304	3	Cut	Cut	NNP
12350	2304	4	off	off	IN
12350	2304	5	the	the	DT
12350	2304	6	faded	fade	VBN
12350	2304	7	outside	outside	IN
12350	2304	8	leaves	leave	NNS
12350	2304	9	and	and	CC
12350	2304	10	hard	hard	JJ
12350	2304	11	part	part	NN
12350	2304	12	of	of	IN
12350	2304	13	the	the	DT
12350	2304	14	stalk	stalk	NN
12350	2304	15	,	,	,
12350	2304	16	and	and	CC
12350	2304	17	wash	wash	VB
12350	2304	18	the	the	DT
12350	2304	19	vegetable	vegetable	NN
12350	2304	20	well	well	RB
12350	2304	21	.	.	.
12350	2305	1	Cook	cook	VB
12350	2305	2	in	in	IN
12350	2305	3	boiling	boil	VBG
12350	2305	4	salted	salted	JJ
12350	2305	5	water	water	NN
12350	2305	6	.	.	.
12350	2306	1	Drain	drain	NN
12350	2306	2	,	,	,
12350	2306	3	chop	chop	VB
12350	2306	4	very	very	RB
12350	2306	5	fine	fine	RB
12350	2306	6	and	and	CC
12350	2306	7	proceed	proceed	VBP
12350	2306	8	as	as	IN
12350	2306	9	with	with	IN
12350	2306	10	spinach	spinach	NN
12350	2306	11	in	in	IN
12350	2306	12	the	the	DT
12350	2306	13	foregoing	foregoing	JJ
12350	2306	14	recipe	recipe	NN
12350	2306	15	.	.	.
12350	2307	1	BRUSSELS	BRUSSELS	NNP
12350	2307	2	SPROUTS	sprouts	NN
12350	2307	3	Remove	remove	VBP
12350	2307	4	any	any	DT
12350	2307	5	wilted	wilted	JJ
12350	2307	6	leaves	leave	NNS
12350	2307	7	from	from	IN
12350	2307	8	the	the	DT
12350	2307	9	outside	outside	NN
12350	2307	10	of	of	IN
12350	2307	11	the	the	DT
12350	2307	12	sprouts	sprout	NNS
12350	2307	13	,	,	,
12350	2307	14	and	and	CC
12350	2307	15	let	let	VB
12350	2307	16	them	-PRON-	PRP
12350	2307	17	stand	stand	VB
12350	2307	18	in	in	IN
12350	2307	19	cold	cold	JJ
12350	2307	20	salted	salt	VBN
12350	2307	21	water	water	NN
12350	2307	22	from	from	IN
12350	2307	23	fifteen	fifteen	CD
12350	2307	24	to	to	TO
12350	2307	25	twenty	twenty	CD
12350	2307	26	minutes	minute	NNS
12350	2307	27	.	.	.
12350	2308	1	Put	put	VB
12350	2308	2	the	the	DT
12350	2308	3	sprouts	sprout	NNS
12350	2308	4	into	into	IN
12350	2308	5	salted	salt	VBN
12350	2308	6	,	,	,
12350	2308	7	rapidly	rapidly	RB
12350	2308	8	boiling	boil	VBG
12350	2308	9	water	water	NN
12350	2308	10	and	and	CC
12350	2308	11	cook	cook	NN
12350	2308	12	,	,	,
12350	2308	13	uncovered	uncovered	JJ
12350	2308	14	,	,	,
12350	2308	15	fifteen	fifteen	CD
12350	2308	16	or	or	CC
12350	2308	17	twenty	twenty	CD
12350	2308	18	minutes	minute	NNS
12350	2308	19	or	or	CC
12350	2308	20	until	until	IN
12350	2308	21	tender	tender	NN
12350	2308	22	,	,	,
12350	2308	23	but	but	CC
12350	2308	24	not	not	RB
12350	2308	25	until	until	IN
12350	2308	26	they	-PRON-	PRP
12350	2308	27	lose	lose	VBP
12350	2308	28	their	-PRON-	PRP$
12350	2308	29	shape	shape	NN
12350	2308	30	.	.	.
12350	2309	1	Drain	drain	VB
12350	2309	2	them	-PRON-	PRP
12350	2309	3	thoroughly	thoroughly	RB
12350	2309	4	in	in	IN
12350	2309	5	a	a	DT
12350	2309	6	colander	colander	NN
12350	2309	7	;	;	:
12350	2309	8	then	then	RB
12350	2309	9	place	place	VB
12350	2309	10	them	-PRON-	PRP
12350	2309	11	in	in	IN
12350	2309	12	a	a	DT
12350	2309	13	saucepan	saucepan	NN
12350	2309	14	with	with	IN
12350	2309	15	butter	butter	NN
12350	2309	16	,	,	,
12350	2309	17	pepper	pepper	NN
12350	2309	18	and	and	CC
12350	2309	19	salt	salt	NN
12350	2309	20	,	,	,
12350	2309	21	and	and	CC
12350	2309	22	toss	toss	VB
12350	2309	23	them	-PRON-	PRP
12350	2309	24	until	until	IN
12350	2309	25	seasoned	season	VBN
12350	2309	26	;	;	:
12350	2309	27	or	or	CC
12350	2309	28	mix	mix	VB
12350	2309	29	them	-PRON-	PRP
12350	2309	30	lightly	lightly	RB
12350	2309	31	with	with	IN
12350	2309	32	just	just	RB
12350	2309	33	enough	enough	JJ
12350	2309	34	white	white	JJ
12350	2309	35	sauce	sauce	NN
12350	2309	36	to	to	TO
12350	2309	37	coat	coat	VB
12350	2309	38	them	-PRON-	PRP
12350	2309	39	.	.	.
12350	2310	1	OYSTER	oyster	JJ
12350	2310	2	PLANT	PLANT	NNP
12350	2310	3	--	--	:
12350	2310	4	SALSIFY	SALSIFY	NNP
12350	2310	5	Wash	Wash	NNP
12350	2310	6	,	,	,
12350	2310	7	scrape	scrape	NN
12350	2310	8	and	and	CC
12350	2310	9	put	put	VBD
12350	2310	10	at	at	RP
12350	2310	11	once	once	RB
12350	2310	12	in	in	IN
12350	2310	13	cold	cold	JJ
12350	2310	14	water	water	NN
12350	2310	15	with	with	IN
12350	2310	16	a	a	DT
12350	2310	17	little	little	JJ
12350	2310	18	vinegar	vinegar	NN
12350	2310	19	to	to	TO
12350	2310	20	keep	keep	VB
12350	2310	21	from	from	IN
12350	2310	22	discoloring	discoloring	NN
12350	2310	23	.	.	.
12350	2311	1	Cut	cut	VB
12350	2311	2	one	one	CD
12350	2311	3	-	-	HYPH
12350	2311	4	half	half	NN
12350	2311	5	inch	inch	NN
12350	2311	6	slices	slice	NNS
12350	2311	7	and	and	CC
12350	2311	8	cook	cook	NN
12350	2311	9	in	in	IN
12350	2311	10	boiling	boiling	NN
12350	2311	11	,	,	,
12350	2311	12	salted	salted	JJ
12350	2311	13	water	water	NN
12350	2311	14	until	until	IN
12350	2311	15	soft	soft	JJ
12350	2311	16	.	.	.
12350	2312	1	Drain	drain	VB
12350	2312	2	and	and	CC
12350	2312	3	serve	serve	VB
12350	2312	4	in	in	IN
12350	2312	5	white	white	JJ
12350	2312	6	sauce	sauce	NN
12350	2312	7	.	.	.
12350	2313	1	Or	or	CC
12350	2313	2	boil	boil	VB
12350	2313	3	in	in	IN
12350	2313	4	salted	salt	VBN
12350	2313	5	,	,	,
12350	2313	6	boiling	boil	VBG
12350	2313	7	water	water	NN
12350	2313	8	until	until	IN
12350	2313	9	tender	tender	NN
12350	2313	10	and	and	CC
12350	2313	11	cut	cut	VBD
12350	2313	12	in	in	IN
12350	2313	13	four	four	CD
12350	2313	14	pieces	piece	NNS
12350	2313	15	lengthwise	lengthwise	RB
12350	2313	16	,	,	,
12350	2313	17	dredge	dredge	VBP
12350	2313	18	with	with	IN
12350	2313	19	flour	flour	NN
12350	2313	20	and	and	CC
12350	2313	21	sprinkle	sprinkle	VB
12350	2313	22	with	with	IN
12350	2313	23	a	a	DT
12350	2313	24	little	little	JJ
12350	2313	25	salt	salt	NN
12350	2313	26	and	and	CC
12350	2313	27	fry	fry	NN
12350	2313	28	in	in	IN
12350	2313	29	hot	hot	JJ
12350	2313	30	butter	butter	NN
12350	2313	31	or	or	CC
12350	2313	32	fat	fat	NN
12350	2313	33	until	until	IN
12350	2313	34	nicely	nicely	RB
12350	2313	35	browned	brown	VBN
12350	2313	36	.	.	.
12350	2314	1	SCALLOPED	SCALLOPED	NNP
12350	2314	2	SALSIFY	SALSIFY	NNP
12350	2314	3	Boil	Boil	NNP
12350	2314	4	and	and	CC
12350	2314	5	slice	slice	VB
12350	2314	6	the	the	DT
12350	2314	7	salsify	salsify	NN
12350	2314	8	as	as	IN
12350	2314	9	in	in	IN
12350	2314	10	preceding	precede	VBG
12350	2314	11	recipe	recipe	NN
12350	2314	12	.	.	.
12350	2315	1	Butter	butter	VB
12350	2315	2	a	a	DT
12350	2315	3	baking	baking	NN
12350	2315	4	dish	dish	NN
12350	2315	5	;	;	:
12350	2315	6	fill	fill	VB
12350	2315	7	it	-PRON-	PRP
12350	2315	8	by	by	IN
12350	2315	9	adding	add	VBG
12350	2315	10	alternate	alternate	JJ
12350	2315	11	layers	layer	NNS
12350	2315	12	of	of	IN
12350	2315	13	salsify	salsify	NN
12350	2315	14	and	and	CC
12350	2315	15	small	small	JJ
12350	2315	16	bits	bit	NNS
12350	2315	17	of	of	IN
12350	2315	18	cheese	cheese	NN
12350	2315	19	.	.	.
12350	2316	1	Season	season	NN
12350	2316	2	with	with	IN
12350	2316	3	salt	salt	NN
12350	2316	4	,	,	,
12350	2316	5	pepper	pepper	NN
12350	2316	6	and	and	CC
12350	2316	7	butter	butter	NN
12350	2316	8	.	.	.
12350	2317	1	Pour	pour	VB
12350	2317	2	over	over	IN
12350	2317	3	it	-PRON-	PRP
12350	2317	4	a	a	DT
12350	2317	5	sufficient	sufficient	JJ
12350	2317	6	quantity	quantity	NN
12350	2317	7	of	of	IN
12350	2317	8	milk	milk	NN
12350	2317	9	or	or	CC
12350	2317	10	cream	cream	NN
12350	2317	11	to	to	TO
12350	2317	12	moisten	moisten	VB
12350	2317	13	thoroughly	thoroughly	RB
12350	2317	14	.	.	.
12350	2318	1	Bake	bake	VB
12350	2318	2	one	one	CD
12350	2318	3	-	-	HYPH
12350	2318	4	half	half	NN
12350	2318	5	hour	hour	NN
12350	2318	6	.	.	.
12350	2319	1	Bread	bread	NN
12350	2319	2	crumbs	crumb	NNS
12350	2319	3	may	may	MD
12350	2319	4	be	be	VB
12350	2319	5	added	add	VBN
12350	2319	6	if	if	IN
12350	2319	7	desired	desire	VBN
12350	2319	8	.	.	.
12350	2320	1	PLUMS	PLUMS	NNP
12350	2320	2	,	,	,
12350	2320	3	SWEET	SWEET	NNP
12350	2320	4	POTATOES	potato	NNS
12350	2320	5	AND	and	CC
12350	2320	6	MEAT	meat	NN
12350	2320	7	Wash	Wash	NNP
12350	2320	8	one	one	CD
12350	2320	9	pound	pound	NN
12350	2320	10	of	of	IN
12350	2320	11	prunes	prune	NNS
12350	2320	12	or	or	CC
12350	2320	13	plums	plum	NNS
12350	2320	14	and	and	CC
12350	2320	15	put	put	VBN
12350	2320	16	on	on	RP
12350	2320	17	to	to	TO
12350	2320	18	boil	boil	VB
12350	2320	19	with	with	IN
12350	2320	20	one	one	CD
12350	2320	21	pound	pound	NN
12350	2320	22	of	of	IN
12350	2320	23	brisket	brisket	NN
12350	2320	24	of	of	IN
12350	2320	25	beef	beef	NN
12350	2320	26	or	or	CC
12350	2320	27	any	any	DT
12350	2320	28	fat	fat	JJ
12350	2320	29	meat	meat	NN
12350	2320	30	;	;	:
12350	2320	31	when	when	WRB
12350	2320	32	the	the	DT
12350	2320	33	meat	meat	NN
12350	2320	34	is	be	VBZ
12350	2320	35	tender	tender	JJ
12350	2320	36	add	add	VB
12350	2320	37	five	five	CD
12350	2320	38	medium	medium	JJ
12350	2320	39	-	-	HYPH
12350	2320	40	sized	sized	JJ
12350	2320	41	sweet	sweet	JJ
12350	2320	42	potatoes	potato	NNS
12350	2320	43	which	which	WDT
12350	2320	44	have	have	VBP
12350	2320	45	been	be	VBN
12350	2320	46	pared	pare	VBN
12350	2320	47	and	and	CC
12350	2320	48	cut	cut	VBN
12350	2320	49	in	in	IN
12350	2320	50	small	small	JJ
12350	2320	51	pieces	piece	NNS
12350	2320	52	.	.	.
12350	2321	1	Place	place	VB
12350	2321	2	the	the	DT
12350	2321	3	meat	meat	NN
12350	2321	4	on	on	IN
12350	2321	5	top	top	NN
12350	2321	6	,	,	,
12350	2321	7	add	add	VB
12350	2321	8	one	one	CD
12350	2321	9	-	-	HYPH
12350	2321	10	half	half	NN
12350	2321	11	cup	cup	NN
12350	2321	12	of	of	IN
12350	2321	13	sugar	sugar	NN
12350	2321	14	and	and	CC
12350	2321	15	a	a	DT
12350	2321	16	piece	piece	NN
12350	2321	17	of	of	IN
12350	2321	18	sour	sour	JJ
12350	2321	19	salt	salt	NN
12350	2321	20	(	(	-LRB-
12350	2321	21	citric	citric	JJ
12350	2321	22	acid	acid	NN
12350	2321	23	)	)	-RRB-
12350	2321	24	.	.	.
12350	2322	1	Cover	cover	VB
12350	2322	2	and	and	CC
12350	2322	3	bake	bake	VB
12350	2322	4	until	until	IN
12350	2322	5	nicely	nicely	RB
12350	2322	6	browned	brown	VBN
12350	2322	7	.	.	.
12350	2323	1	If	if	IN
12350	2323	2	gravy	gravy	NN
12350	2323	3	should	should	MD
12350	2323	4	cook	cook	VB
12350	2323	5	away	away	RB
12350	2323	6	add	add	VB
12350	2323	7	some	some	DT
12350	2323	8	warm	warm	JJ
12350	2323	9	water	water	NN
12350	2323	10	.	.	.
12350	2324	1	TSIMESS	tsimess	NN
12350	2324	2	Take	take	VB
12350	2324	3	equal	equal	JJ
12350	2324	4	portions	portion	NNS
12350	2324	5	of	of	IN
12350	2324	6	parboiled	parboil	VBN
12350	2324	7	spinach	spinach	NN
12350	2324	8	and	and	CC
12350	2324	9	sorrel	sorrel	NN
12350	2324	10	,	,	,
12350	2324	11	season	season	NN
12350	2324	12	to	to	TO
12350	2324	13	taste	taste	VB
12350	2324	14	with	with	IN
12350	2324	15	ground	ground	NN
12350	2324	16	nutmeg	nutmeg	NN
12350	2324	17	,	,	,
12350	2324	18	pepper	pepper	NN
12350	2324	19	and	and	CC
12350	2324	20	salt	salt	NN
12350	2324	21	,	,	,
12350	2324	22	and	and	CC
12350	2324	23	add	add	VB
12350	2324	24	sufficient	sufficient	JJ
12350	2324	25	drippings	dripping	NNS
12350	2324	26	to	to	TO
12350	2324	27	make	make	VB
12350	2324	28	all	all	DT
12350	2324	29	moist	moist	VB
12350	2324	30	enough	enough	RB
12350	2324	31	.	.	.
12350	2325	1	Place	place	NN
12350	2325	2	in	in	IN
12350	2325	3	a	a	DT
12350	2325	4	covered	covered	JJ
12350	2325	5	dish	dish	NN
12350	2325	6	in	in	IN
12350	2325	7	a	a	DT
12350	2325	8	slow	slow	JJ
12350	2325	9	oven	oven	NN
12350	2325	10	.	.	.
12350	2326	1	This	this	DT
12350	2326	2	is	be	VBZ
12350	2326	3	prepared	prepare	VBN
12350	2326	4	on	on	IN
12350	2326	5	Friday	Friday	NNP
12350	2326	6	and	and	CC
12350	2326	7	left	leave	VBD
12350	2326	8	in	in	IN
12350	2326	9	the	the	DT
12350	2326	10	oven	oven	NN
12350	2326	11	to	to	TO
12350	2326	12	keep	keep	VB
12350	2326	13	hot	hot	JJ
12350	2326	14	until	until	IN
12350	2326	15	needed	need	VBN
12350	2326	16	for	for	IN
12350	2326	17	Shabbas	Shabbas	NNP
12350	2326	18	dinner	dinner	NN
12350	2326	19	.	.	.
12350	2327	1	All	all	DT
12350	2327	2	green	green	JJ
12350	2327	3	vegetables	vegetable	NNS
12350	2327	4	may	may	MD
12350	2327	5	be	be	VB
12350	2327	6	prepared	prepare	VBN
12350	2327	7	in	in	IN
12350	2327	8	the	the	DT
12350	2327	9	same	same	JJ
12350	2327	10	way	way	NN
12350	2327	11	.	.	.
12350	2328	1	TURNIPS	turnip	NNS
12350	2328	2	Do	do	VBP
12350	2328	3	not	not	RB
12350	2328	4	spoil	spoil	VB
12350	2328	5	turnips	turnip	NNS
12350	2328	6	by	by	IN
12350	2328	7	overcooking	overcook	VBG
12350	2328	8	.	.	.
12350	2329	1	The	the	DT
12350	2329	2	flat	flat	JJ
12350	2329	3	white	white	JJ
12350	2329	4	summer	summer	NN
12350	2329	5	turnip	turnip	NN
12350	2329	6	when	when	WRB
12350	2329	7	sliced	slice	VBN
12350	2329	8	will	will	MD
12350	2329	9	cook	cook	VB
12350	2329	10	in	in	IN
12350	2329	11	thirty	thirty	CD
12350	2329	12	minutes	minute	NNS
12350	2329	13	.	.	.
12350	2330	1	The	the	DT
12350	2330	2	winter	winter	NN
12350	2330	3	turnip	turnip	NN
12350	2330	4	requires	require	VBZ
12350	2330	5	from	from	IN
12350	2330	6	forty	forty	CD
12350	2330	7	-	-	HYPH
12350	2330	8	five	five	CD
12350	2330	9	to	to	TO
12350	2330	10	sixty	sixty	CD
12350	2330	11	minutes	minute	NNS
12350	2330	12	.	.	.
12350	2331	1	BOILED	boiled	JJ
12350	2331	2	TURNIPS	turnip	NNS
12350	2331	3	Have	have	VBP
12350	2331	4	the	the	DT
12350	2331	5	turnips	turnip	NNS
12350	2331	6	peeled	peel	VBN
12350	2331	7	and	and	CC
12350	2331	8	sliced	slice	VBN
12350	2331	9	.	.	.
12350	2332	1	Drop	drop	VB
12350	2332	2	the	the	DT
12350	2332	3	slices	slice	NNS
12350	2332	4	into	into	IN
12350	2332	5	a	a	DT
12350	2332	6	stew	stew	NN
12350	2332	7	-	-	HYPH
12350	2332	8	pan	pan	NN
12350	2332	9	with	with	IN
12350	2332	10	boiling	boiling	NN
12350	2332	11	water	water	NN
12350	2332	12	enough	enough	JJ
12350	2332	13	to	to	TO
12350	2332	14	cover	cover	VB
12350	2332	15	generously	generously	RB
12350	2332	16	.	.	.
12350	2333	1	Cook	cook	VB
12350	2333	2	until	until	IN
12350	2333	3	tender	tender	NN
12350	2333	4	,	,	,
12350	2333	5	then	then	RB
12350	2333	6	drain	drain	VB
12350	2333	7	well	well	RB
12350	2333	8	.	.	.
12350	2334	1	They	-PRON-	PRP
12350	2334	2	are	be	VBP
12350	2334	3	now	now	RB
12350	2334	4	ready	ready	JJ
12350	2334	5	to	to	TO
12350	2334	6	mash	mash	VB
12350	2334	7	or	or	CC
12350	2334	8	chop	chop	NN
12350	2334	9	.	.	.
12350	2335	1	If	if	IN
12350	2335	2	they	-PRON-	PRP
12350	2335	3	are	be	VBP
12350	2335	4	to	to	TO
12350	2335	5	be	be	VB
12350	2335	6	served	serve	VBN
12350	2335	7	mashed	mash	VBN
12350	2335	8	,	,	,
12350	2335	9	put	put	VBD
12350	2335	10	them	-PRON-	PRP
12350	2335	11	back	back	RB
12350	2335	12	in	in	IN
12350	2335	13	the	the	DT
12350	2335	14	stew	stew	NN
12350	2335	15	-	-	HYPH
12350	2335	16	pan	pan	NN
12350	2335	17	;	;	:
12350	2335	18	mash	mash	NN
12350	2335	19	with	with	IN
12350	2335	20	a	a	DT
12350	2335	21	wooden	wooden	JJ
12350	2335	22	vegetable	vegetable	NN
12350	2335	23	masher	masher	NN
12350	2335	24	,	,	,
12350	2335	25	as	as	IN
12350	2335	26	metal	metal	NN
12350	2335	27	is	be	VBZ
12350	2335	28	apt	apt	JJ
12350	2335	29	to	to	TO
12350	2335	30	impart	impart	VB
12350	2335	31	an	an	DT
12350	2335	32	unpleasant	unpleasant	JJ
12350	2335	33	taste	taste	NN
12350	2335	34	.	.	.
12350	2336	1	Season	season	NN
12350	2336	2	with	with	IN
12350	2336	3	salt	salt	NN
12350	2336	4	,	,	,
12350	2336	5	butter	butter	NN
12350	2336	6	,	,	,
12350	2336	7	and	and	CC
12350	2336	8	a	a	DT
12350	2336	9	little	little	JJ
12350	2336	10	pepper	pepper	NN
12350	2336	11	.	.	.
12350	2337	1	Serve	serve	VB
12350	2337	2	at	at	IN
12350	2337	3	once	once	RB
12350	2337	4	.	.	.
12350	2338	1	HASHED	HASHED	NNP
12350	2338	2	TURNIPS	TURNIPS	NNPS
12350	2338	3	Chop	Chop	NNP
12350	2338	4	the	the	DT
12350	2338	5	drained	drain	VBN
12350	2338	6	turnips	turnip	NNS
12350	2338	7	into	into	IN
12350	2338	8	rather	rather	RB
12350	2338	9	large	large	JJ
12350	2338	10	pieces	piece	NNS
12350	2338	11	.	.	.
12350	2339	1	Return	return	VB
12350	2339	2	to	to	IN
12350	2339	3	the	the	DT
12350	2339	4	stew	stew	NN
12350	2339	5	-	-	HYPH
12350	2339	6	pan	pan	NN
12350	2339	7	,	,	,
12350	2339	8	and	and	CC
12350	2339	9	for	for	IN
12350	2339	10	one	one	CD
12350	2339	11	and	and	CC
12350	2339	12	one	one	CD
12350	2339	13	-	-	HYPH
12350	2339	14	half	half	NN
12350	2339	15	pints	pint	NNS
12350	2339	16	of	of	IN
12350	2339	17	turnips	turnip	NNS
12350	2339	18	add	add	VB
12350	2339	19	one	one	CD
12350	2339	20	teaspoon	teaspoon	NN
12350	2339	21	of	of	IN
12350	2339	22	salt	salt	NN
12350	2339	23	,	,	,
12350	2339	24	one	one	CD
12350	2339	25	-	-	HYPH
12350	2339	26	fourth	fourth	NN
12350	2339	27	teaspoon	teaspoon	NN
12350	2339	28	of	of	IN
12350	2339	29	pepper	pepper	NN
12350	2339	30	,	,	,
12350	2339	31	one	one	CD
12350	2339	32	tablespoon	tablespoon	NN
12350	2339	33	of	of	IN
12350	2339	34	butter	butter	NN
12350	2339	35	,	,	,
12350	2339	36	and	and	CC
12350	2339	37	four	four	CD
12350	2339	38	tablespoons	tablespoon	NNS
12350	2339	39	of	of	IN
12350	2339	40	water	water	NN
12350	2339	41	.	.	.
12350	2340	1	Cook	cook	VB
12350	2340	2	over	over	IN
12350	2340	3	a	a	DT
12350	2340	4	very	very	RB
12350	2340	5	hot	hot	JJ
12350	2340	6	fire	fire	NN
12350	2340	7	until	until	IN
12350	2340	8	the	the	DT
12350	2340	9	turnips	turnip	NNS
12350	2340	10	have	have	VBP
12350	2340	11	absorbed	absorb	VBN
12350	2340	12	all	all	PDT
12350	2340	13	the	the	DT
12350	2340	14	seasonings	seasoning	NNS
12350	2340	15	.	.	.
12350	2341	1	Serve	serve	VB
12350	2341	2	at	at	IN
12350	2341	3	once	once	RB
12350	2341	4	.	.	.
12350	2342	1	Or	or	CC
12350	2342	2	the	the	DT
12350	2342	3	salt	salt	NN
12350	2342	4	,	,	,
12350	2342	5	pepper	pepper	NN
12350	2342	6	,	,	,
12350	2342	7	butter	butter	NN
12350	2342	8	,	,	,
12350	2342	9	and	and	CC
12350	2342	10	one	one	CD
12350	2342	11	tablespoon	tablespoon	NN
12350	2342	12	of	of	IN
12350	2342	13	flour	flour	NN
12350	2342	14	may	may	MD
12350	2342	15	be	be	VB
12350	2342	16	added	add	VBN
12350	2342	17	to	to	IN
12350	2342	18	the	the	DT
12350	2342	19	hashed	hash	VBN
12350	2342	20	turnips	turnip	NNS
12350	2342	21	;	;	:
12350	2342	22	then	then	RB
12350	2342	23	the	the	DT
12350	2342	24	stew	stew	NN
12350	2342	25	-	-	HYPH
12350	2342	26	pan	pan	NN
12350	2342	27	may	may	MD
12350	2342	28	be	be	VB
12350	2342	29	placed	place	VBN
12350	2342	30	over	over	IN
12350	2342	31	the	the	DT
12350	2342	32	hot	hot	JJ
12350	2342	33	fire	fire	NN
12350	2342	34	and	and	CC
12350	2342	35	shaken	shake	VBN
12350	2342	36	frequently	frequently	RB
12350	2342	37	to	to	TO
12350	2342	38	toss	toss	VB
12350	2342	39	up	up	RP
12350	2342	40	the	the	DT
12350	2342	41	turnips	turnip	NNS
12350	2342	42	.	.	.
12350	2343	1	When	when	WRB
12350	2343	2	the	the	DT
12350	2343	3	turnips	turnip	NNS
12350	2343	4	have	have	VBP
12350	2343	5	been	be	VBN
12350	2343	6	cooking	cook	VBG
12350	2343	7	five	five	CD
12350	2343	8	minutes	minute	NNS
12350	2343	9	in	in	IN
12350	2343	10	this	this	DT
12350	2343	11	manner	manner	NN
12350	2343	12	add	add	VB
12350	2343	13	one	one	CD
12350	2343	14	-	-	HYPH
12350	2343	15	half	half	NN
12350	2343	16	pint	pint	NN
12350	2343	17	of	of	IN
12350	2343	18	meat	meat	NN
12350	2343	19	stock	stock	NN
12350	2343	20	or	or	CC
12350	2343	21	of	of	IN
12350	2343	22	milk	milk	NN
12350	2343	23	and	and	CC
12350	2343	24	cook	cook	VB
12350	2343	25	ten	ten	CD
12350	2343	26	minutes	minute	NNS
12350	2343	27	.	.	.
12350	2344	1	When	when	WRB
12350	2344	2	meat	meat	NN
12350	2344	3	or	or	CC
12350	2344	4	soup	soup	NN
12350	2344	5	stock	stock	NN
12350	2344	6	is	be	VBZ
12350	2344	7	used	use	VBN
12350	2344	8	substitute	substitute	NN
12350	2344	9	drippings	dripping	NNS
12350	2344	10	for	for	IN
12350	2344	11	the	the	DT
12350	2344	12	butter	butter	NN
12350	2344	13	in	in	IN
12350	2344	14	the	the	DT
12350	2344	15	above	above	JJ
12350	2344	16	recipe	recipe	NN
12350	2344	17	.	.	.
12350	2345	1	KOHL	KOHL	NNP
12350	2345	2	-	-	HYPH
12350	2345	3	RABI	RABI	NNP
12350	2345	4	WITH	with	IN
12350	2345	5	BREAST	breast	NN
12350	2345	6	OF	of	IN
12350	2345	7	LAMB	LAMB	NNP
12350	2345	8	Strip	Strip	NNP
12350	2345	9	off	off	IN
12350	2345	10	the	the	DT
12350	2345	11	young	young	JJ
12350	2345	12	leaves	leave	NNS
12350	2345	13	and	and	CC
12350	2345	14	boil	boil	VB
12350	2345	15	in	in	IN
12350	2345	16	salt	salt	NN
12350	2345	17	water	water	NN
12350	2345	18	.	.	.
12350	2346	1	Then	then	RB
12350	2346	2	peel	peel	VB
12350	2346	3	the	the	DT
12350	2346	4	heads	head	NNS
12350	2346	5	thickly	thickly	RB
12350	2346	6	,	,	,
12350	2346	7	cut	cut	VBN
12350	2346	8	into	into	IN
12350	2346	9	round	round	JJ
12350	2346	10	,	,	,
12350	2346	11	thin	thin	JJ
12350	2346	12	slices	slice	NNS
12350	2346	13	,	,	,
12350	2346	14	and	and	CC
12350	2346	15	lay	lie	VBD
12350	2346	16	in	in	IN
12350	2346	17	cold	cold	JJ
12350	2346	18	water	water	NN
12350	2346	19	for	for	IN
12350	2346	20	an	an	DT
12350	2346	21	hour	hour	NN
12350	2346	22	.	.	.
12350	2347	1	Put	put	VB
12350	2347	2	on	on	RP
12350	2347	3	to	to	TO
12350	2347	4	boil	boil	VB
12350	2347	5	a	a	DT
12350	2347	6	breast	breast	NN
12350	2347	7	of	of	IN
12350	2347	8	mutton	mutton	NN
12350	2347	9	or	or	CC
12350	2347	10	lamb	lamb	NNP
12350	2347	11	,	,	,
12350	2347	12	which	which	WDT
12350	2347	13	has	have	VBZ
12350	2347	14	been	be	VBN
12350	2347	15	previously	previously	RB
12350	2347	16	well	well	RB
12350	2347	17	salted	salted	JJ
12350	2347	18	,	,	,
12350	2347	19	and	and	CC
12350	2347	20	spice	spice	VB
12350	2347	21	with	with	IN
12350	2347	22	a	a	DT
12350	2347	23	little	little	JJ
12350	2347	24	ground	ground	NN
12350	2347	25	ginger	ginger	NN
12350	2347	26	.	.	.
12350	2348	1	When	when	WRB
12350	2348	2	the	the	DT
12350	2348	3	mutton	mutton	NN
12350	2348	4	has	have	VBZ
12350	2348	5	boiled	boil	VBN
12350	2348	6	one	one	CD
12350	2348	7	-	-	HYPH
12350	2348	8	half	half	NN
12350	2348	9	hour	hour	NN
12350	2348	10	add	add	VB
12350	2348	11	the	the	DT
12350	2348	12	sliced	slice	VBN
12350	2348	13	kohl	kohl	NNP
12350	2348	14	-	-	HYPH
12350	2348	15	rabi	rabi	NNP
12350	2348	16	,	,	,
12350	2348	17	and	and	CC
12350	2348	18	boil	boil	VB
12350	2348	19	covered	cover	VBN
12350	2348	20	.	.	.
12350	2349	1	In	in	IN
12350	2349	2	the	the	DT
12350	2349	3	meantime	meantime	NN
12350	2349	4	,	,	,
12350	2349	5	drain	drain	VB
12350	2349	6	all	all	PDT
12350	2349	7	the	the	DT
12350	2349	8	water	water	NN
12350	2349	9	from	from	IN
12350	2349	10	the	the	DT
12350	2349	11	leaves	leave	NNS
12350	2349	12	,	,	,
12350	2349	13	which	which	WDT
12350	2349	14	you	-PRON-	PRP
12350	2349	15	have	have	VBP
12350	2349	16	boiled	boil	VBN
12350	2349	17	separately	separately	RB
12350	2349	18	,	,	,
12350	2349	19	and	and	CC
12350	2349	20	chop	chop	VB
12350	2349	21	them	-PRON-	PRP
12350	2349	22	,	,	,
12350	2349	23	but	but	CC
12350	2349	24	not	not	RB
12350	2349	25	too	too	RB
12350	2349	26	fine	fine	JJ
12350	2349	27	,	,	,
12350	2349	28	and	and	CC
12350	2349	29	add	add	VB
12350	2349	30	them	-PRON-	PRP
12350	2349	31	to	to	IN
12350	2349	32	the	the	DT
12350	2349	33	mutton	mutton	NN
12350	2349	34	.	.	.
12350	2350	1	When	when	WRB
12350	2350	2	done	do	VBN
12350	2350	3	thicken	thicken	NN
12350	2350	4	with	with	IN
12350	2350	5	flour	flour	NN
12350	2350	6	,	,	,
12350	2350	7	season	season	NN
12350	2350	8	with	with	IN
12350	2350	9	pepper	pepper	NN
12350	2350	10	and	and	CC
12350	2350	11	more	more	JJR
12350	2350	12	salt	salt	NN
12350	2350	13	if	if	IN
12350	2350	14	needed	need	VBN
12350	2350	15	.	.	.
12350	2351	1	You	-PRON-	PRP
12350	2351	2	may	may	MD
12350	2351	3	omit	omit	VB
12350	2351	4	the	the	DT
12350	2351	5	leaves	leave	NNS
12350	2351	6	if	if	IN
12350	2351	7	you	-PRON-	PRP
12350	2351	8	are	be	VBP
12350	2351	9	not	not	RB
12350	2351	10	fond	fond	JJ
12350	2351	11	of	of	IN
12350	2351	12	them	-PRON-	PRP
12350	2351	13	.	.	.
12350	2352	1	KOHL	KOHL	NNP
12350	2352	2	-	-	HYPH
12350	2352	3	RABI	RABI	NNP
12350	2352	4	Kohl	Kohl	NNP
12350	2352	5	-	-	HYPH
12350	2352	6	rabi	rabi	NNP
12350	2352	7	is	be	VBZ
12350	2352	8	fine	fine	JJ
12350	2352	9	flavored	flavored	JJ
12350	2352	10	and	and	CC
12350	2352	11	delicate	delicate	JJ
12350	2352	12	,	,	,
12350	2352	13	if	if	IN
12350	2352	14	cooked	cook	VBN
12350	2352	15	when	when	WRB
12350	2352	16	very	very	RB
12350	2352	17	young	young	JJ
12350	2352	18	and	and	CC
12350	2352	19	tender	tender	JJ
12350	2352	20	.	.	.
12350	2353	1	It	-PRON-	PRP
12350	2353	2	should	should	MD
12350	2353	3	be	be	VB
12350	2353	4	used	use	VBN
12350	2353	5	when	when	WRB
12350	2353	6	it	-PRON-	PRP
12350	2353	7	has	have	VBZ
12350	2353	8	a	a	DT
12350	2353	9	diameter	diameter	NN
12350	2353	10	of	of	IN
12350	2353	11	not	not	RB
12350	2353	12	more	more	JJR
12350	2353	13	than	than	IN
12350	2353	14	two	two	CD
12350	2353	15	or	or	CC
12350	2353	16	three	three	CD
12350	2353	17	inches	inch	NNS
12350	2353	18	.	.	.
12350	2354	1	Wash	wash	VB
12350	2354	2	,	,	,
12350	2354	3	peel	peel	VB
12350	2354	4	and	and	CC
12350	2354	5	cut	cut	VB
12350	2354	6	the	the	DT
12350	2354	7	Kohl	Kohl	NNP
12350	2354	8	-	-	HYPH
12350	2354	9	rabi	rabi	NNP
12350	2354	10	root	root	NN
12350	2354	11	in	in	IN
12350	2354	12	dice	dice	NN
12350	2354	13	and	and	CC
12350	2354	14	cook	cook	NN
12350	2354	15	in	in	IN
12350	2354	16	salt	salt	NN
12350	2354	17	water	water	NN
12350	2354	18	until	until	IN
12350	2354	19	tender	tender	NN
12350	2354	20	.	.	.
12350	2355	1	Cook	cook	VB
12350	2355	2	the	the	DT
12350	2355	3	greens	green	NNS
12350	2355	4	or	or	CC
12350	2355	5	tops	top	NNS
12350	2355	6	in	in	IN
12350	2355	7	another	another	DT
12350	2355	8	pan	pan	NN
12350	2355	9	of	of	IN
12350	2355	10	boiling	boil	VBG
12350	2355	11	water	water	NN
12350	2355	12	until	until	IN
12350	2355	13	tender	tender	NN
12350	2355	14	,	,	,
12350	2355	15	drain	drain	VB
12350	2355	16	and	and	CC
12350	2355	17	chop	chop	VB
12350	2355	18	very	very	RB
12350	2355	19	fine	fine	RB
12350	2355	20	in	in	IN
12350	2355	21	a	a	DT
12350	2355	22	wooden	wooden	JJ
12350	2355	23	bowl	bowl	NN
12350	2355	24	.	.	.
12350	2356	1	Heat	heat	NN
12350	2356	2	butter	butter	NN
12350	2356	3	or	or	CC
12350	2356	4	fat	fat	NN
12350	2356	5	,	,	,
12350	2356	6	add	add	VB
12350	2356	7	flour	flour	NN
12350	2356	8	,	,	,
12350	2356	9	then	then	RB
12350	2356	10	the	the	DT
12350	2356	11	chopped	chop	VBN
12350	2356	12	greens	green	NNS
12350	2356	13	,	,	,
12350	2356	14	and	and	CC
12350	2356	15	one	one	CD
12350	2356	16	cup	cup	NN
12350	2356	17	of	of	IN
12350	2356	18	liquor	liquor	NN
12350	2356	19	the	the	DT
12350	2356	20	Kohl	Kohl	NNP
12350	2356	21	-	-	HYPH
12350	2356	22	rabi	rabi	NNP
12350	2356	23	root	root	NN
12350	2356	24	was	be	VBD
12350	2356	25	cooked	cook	VBN
12350	2356	26	in	in	IN
12350	2356	27	or	or	CC
12350	2356	28	one	one	CD
12350	2356	29	cup	cup	NN
12350	2356	30	of	of	IN
12350	2356	31	soup	soup	NN
12350	2356	32	stock	stock	NN
12350	2356	33	.	.	.
12350	2357	1	Add	add	VB
12350	2357	2	the	the	DT
12350	2357	3	Kohl	Kohl	NNP
12350	2357	4	-	-	HYPH
12350	2357	5	rabi	rabi	NNP
12350	2357	6	,	,	,
12350	2357	7	cook	cook	VB
12350	2357	8	altogether	altogether	RB
12350	2357	9	,	,	,
12350	2357	10	and	and	CC
12350	2357	11	serve	serve	VB
12350	2357	12	.	.	.
12350	2358	1	Use	use	VB
12350	2358	2	same	same	JJ
12350	2358	3	quantities	quantity	NNS
12350	2358	4	as	as	IN
12350	2358	5	for	for	IN
12350	2358	6	turnips	turnip	NNS
12350	2358	7	.	.	.
12350	2359	1	KALE	KALE	NNP
12350	2359	2	Remove	remove	VBP
12350	2359	3	all	all	PDT
12350	2359	4	the	the	DT
12350	2359	5	old	old	JJ
12350	2359	6	or	or	CC
12350	2359	7	tough	tough	JJ
12350	2359	8	leaves	leave	NNS
12350	2359	9	;	;	:
12350	2359	10	wash	wash	VB
12350	2359	11	the	the	DT
12350	2359	12	kale	kale	NNP
12350	2359	13	thoroughly	thoroughly	RB
12350	2359	14	and	and	CC
12350	2359	15	drain	drain	VB
12350	2359	16	.	.	.
12350	2360	1	Put	put	VB
12350	2360	2	it	-PRON-	PRP
12350	2360	3	into	into	IN
12350	2360	4	boiling	boil	VBG
12350	2360	5	water	water	NN
12350	2360	6	to	to	TO
12350	2360	7	which	which	WDT
12350	2360	8	has	have	VBZ
12350	2360	9	been	be	VBN
12350	2360	10	added	add	VBN
12350	2360	11	salt	salt	NN
12350	2360	12	in	in	IN
12350	2360	13	the	the	DT
12350	2360	14	proportion	proportion	NN
12350	2360	15	of	of	IN
12350	2360	16	one	one	CD
12350	2360	17	-	-	HYPH
12350	2360	18	half	half	NN
12350	2360	19	tablespoon	tablespoon	NN
12350	2360	20	to	to	IN
12350	2360	21	two	two	CD
12350	2360	22	quarts	quart	NNS
12350	2360	23	of	of	IN
12350	2360	24	water	water	NN
12350	2360	25	.	.	.
12350	2361	1	Boil	Boil	NNP
12350	2361	2	rapidly	rapidly	RB
12350	2361	3	,	,	,
12350	2361	4	uncovered	uncover	VBN
12350	2361	5	,	,	,
12350	2361	6	until	until	IN
12350	2361	7	the	the	DT
12350	2361	8	vegetable	vegetable	NN
12350	2361	9	is	be	VBZ
12350	2361	10	tender	tender	JJ
12350	2361	11	;	;	:
12350	2361	12	pour	pour	VB
12350	2361	13	off	off	RP
12350	2361	14	the	the	DT
12350	2361	15	water	water	NN
12350	2361	16	;	;	:
12350	2361	17	chop	chop	VB
12350	2361	18	the	the	DT
12350	2361	19	kale	kale	NNP
12350	2361	20	very	very	RB
12350	2361	21	fine	fine	RB
12350	2361	22	;	;	:
12350	2361	23	return	return	VB
12350	2361	24	it	-PRON-	PRP
12350	2361	25	to	to	IN
12350	2361	26	the	the	DT
12350	2361	27	kettle	kettle	NN
12350	2361	28	with	with	IN
12350	2361	29	one	one	CD
12350	2361	30	tablespoon	tablespoon	NN
12350	2361	31	of	of	IN
12350	2361	32	drippings	dripping	NNS
12350	2361	33	and	and	CC
12350	2361	34	two	two	CD
12350	2361	35	of	of	IN
12350	2361	36	meat	meat	NN
12350	2361	37	stock	stock	NN
12350	2361	38	or	or	CC
12350	2361	39	water	water	NN
12350	2361	40	to	to	IN
12350	2361	41	every	every	DT
12350	2361	42	pint	pint	NN
12350	2361	43	of	of	IN
12350	2361	44	the	the	DT
12350	2361	45	minced	mince	VBN
12350	2361	46	vegetable	vegetable	NN
12350	2361	47	.	.	.
12350	2362	1	Add	add	VB
12350	2362	2	more	more	JJR
12350	2362	3	salt	salt	NN
12350	2362	4	if	if	IN
12350	2362	5	necessary	necessary	JJ
12350	2362	6	;	;	:
12350	2362	7	cook	cook	VB
12350	2362	8	for	for	IN
12350	2362	9	ten	ten	CD
12350	2362	10	minutes	minute	NNS
12350	2362	11	and	and	CC
12350	2362	12	serve	serve	VB
12350	2362	13	at	at	IN
12350	2362	14	once	once	RB
12350	2362	15	.	.	.
12350	2363	1	The	the	DT
12350	2363	2	entire	entire	JJ
12350	2363	3	time	time	NN
12350	2363	4	for	for	IN
12350	2363	5	cooking	cook	VBG
12350	2363	6	varies	vary	VBZ
12350	2363	7	from	from	IN
12350	2363	8	thirty	thirty	CD
12350	2363	9	to	to	TO
12350	2363	10	fifty	fifty	CD
12350	2363	11	minutes	minute	NNS
12350	2363	12	.	.	.
12350	2364	1	The	the	DT
12350	2364	2	leaves	leave	NNS
12350	2364	3	are	be	VBP
12350	2364	4	sweeter	sweet	JJR
12350	2364	5	and	and	CC
12350	2364	6	more	more	JJR
12350	2364	7	tender	tender	NN
12350	2364	8	after	after	IN
12350	2364	9	having	have	VBG
12350	2364	10	been	be	VBN
12350	2364	11	touched	touch	VBN
12350	2364	12	by	by	IN
12350	2364	13	the	the	DT
12350	2364	14	frost	frost	NN
12350	2364	15	.	.	.
12350	2365	1	The	the	DT
12350	2365	2	same	same	JJ
12350	2365	3	is	be	VBZ
12350	2365	4	true	true	JJ
12350	2365	5	of	of	IN
12350	2365	6	Savoy	Savoy	NNP
12350	2365	7	cabbage	cabbage	NN
12350	2365	8	.	.	.
12350	2366	1	SWISS	SWISS	NNP
12350	2366	2	CHARD	CHARD	NNP
12350	2366	3	This	this	DT
12350	2366	4	vegetable	vegetable	NN
12350	2366	5	is	be	VBZ
12350	2366	6	a	a	DT
12350	2366	7	variety	variety	NN
12350	2366	8	of	of	IN
12350	2366	9	beet	beet	NN
12350	2366	10	in	in	IN
12350	2366	11	which	which	WDT
12350	2366	12	the	the	DT
12350	2366	13	leaf	leaf	NN
12350	2366	14	stalk	stalk	NN
12350	2366	15	and	and	CC
12350	2366	16	midrib	midrib	NNP
12350	2366	17	have	have	VBP
12350	2366	18	been	be	VBN
12350	2366	19	developed	develop	VBN
12350	2366	20	instead	instead	RB
12350	2366	21	of	of	IN
12350	2366	22	the	the	DT
12350	2366	23	root	root	NN
12350	2366	24	.	.	.
12350	2367	1	It	-PRON-	PRP
12350	2367	2	is	be	VBZ
12350	2367	3	cultivated	cultivate	VBN
12350	2367	4	like	like	IN
12350	2367	5	spinach	spinach	NN
12350	2367	6	,	,	,
12350	2367	7	and	and	CC
12350	2367	8	the	the	DT
12350	2367	9	green	green	JJ
12350	2367	10	,	,	,
12350	2367	11	tender	tender	NN
12350	2367	12	leaves	leave	NNS
12350	2367	13	are	be	VBP
12350	2367	14	prepared	prepare	VBN
12350	2367	15	exactly	exactly	RB
12350	2367	16	like	like	IN
12350	2367	17	this	this	DT
12350	2367	18	vegetable	vegetable	NN
12350	2367	19	.	.	.
12350	2368	1	The	the	DT
12350	2368	2	midribs	midribs	NN
12350	2368	3	of	of	IN
12350	2368	4	the	the	DT
12350	2368	5	full	full	RB
12350	2368	6	-	-	HYPH
12350	2368	7	grown	grown	JJ
12350	2368	8	leaves	leave	NNS
12350	2368	9	may	may	MD
12350	2368	10	be	be	VB
12350	2368	11	cooked	cook	VBN
12350	2368	12	like	like	IN
12350	2368	13	celery	celery	NN
12350	2368	14	.	.	.
12350	2369	1	STEWED	STEWED	NNP
12350	2369	2	TOMATOES	TOMATOES	NNP
12350	2369	3	Pour	Pour	NNP
12350	2369	4	boiling	boil	VBG
12350	2369	5	water	water	NN
12350	2369	6	over	over	IN
12350	2369	7	the	the	DT
12350	2369	8	tomatoes	tomato	NNS
12350	2369	9	;	;	:
12350	2369	10	remove	remove	VB
12350	2369	11	the	the	DT
12350	2369	12	skins	skin	NNS
12350	2369	13	;	;	:
12350	2369	14	cut	cut	VBN
12350	2369	15	into	into	IN
12350	2369	16	small	small	JJ
12350	2369	17	pieces	piece	NNS
12350	2369	18	and	and	CC
12350	2369	19	place	place	NN
12350	2369	20	in	in	IN
12350	2369	21	a	a	DT
12350	2369	22	saucepan	saucepan	NN
12350	2369	23	over	over	IN
12350	2369	24	the	the	DT
12350	2369	25	fire	fire	NN
12350	2369	26	.	.	.
12350	2370	1	Boil	Boil	NNP
12350	2370	2	gently	gently	RB
12350	2370	3	for	for	IN
12350	2370	4	twenty	twenty	CD
12350	2370	5	or	or	CC
12350	2370	6	thirty	thirty	CD
12350	2370	7	minutes	minute	NNS
12350	2370	8	and	and	CC
12350	2370	9	season	season	NN
12350	2370	10	,	,	,
12350	2370	11	allowing	allow	VBG
12350	2370	12	for	for	IN
12350	2370	13	each	each	DT
12350	2370	14	quart	quart	NN
12350	2370	15	of	of	IN
12350	2370	16	tomatoes	tomato	NNS
12350	2370	17	one	one	CD
12350	2370	18	generous	generous	JJ
12350	2370	19	teaspoon	teaspoon	NN
12350	2370	20	each	each	DT
12350	2370	21	of	of	IN
12350	2370	22	salt	salt	NN
12350	2370	23	and	and	CC
12350	2370	24	sugar	sugar	NN
12350	2370	25	and	and	CC
12350	2370	26	one	one	CD
12350	2370	27	tablespoon	tablespoon	NN
12350	2370	28	of	of	IN
12350	2370	29	butter	butter	NN
12350	2370	30	.	.	.
12350	2371	1	If	if	IN
12350	2371	2	in	in	IN
12350	2371	3	addition	addition	NN
12350	2371	4	to	to	IN
12350	2371	5	this	this	DT
12350	2371	6	seasoning	seasoning	NN
12350	2371	7	a	a	DT
12350	2371	8	slice	slice	NN
12350	2371	9	of	of	IN
12350	2371	10	onion	onion	NN
12350	2371	11	has	have	VBZ
12350	2371	12	been	be	VBN
12350	2371	13	cooked	cook	VBN
12350	2371	14	with	with	IN
12350	2371	15	the	the	DT
12350	2371	16	tomatoes	tomato	NNS
12350	2371	17	from	from	IN
12350	2371	18	the	the	DT
12350	2371	19	beginning	beginning	NN
12350	2371	20	,	,	,
12350	2371	21	the	the	DT
12350	2371	22	flavor	flavor	NN
12350	2371	23	will	will	MD
12350	2371	24	be	be	VB
12350	2371	25	greatly	greatly	RB
12350	2371	26	improved	improve	VBN
12350	2371	27	.	.	.
12350	2372	1	CANNED	canned	NN
12350	2372	2	TOMATOES	TOMATOES	NNP
12350	2372	3	,	,	,
12350	2372	4	STEWED	STEWED	NNP
12350	2372	5	Salt	Salt	NNP
12350	2372	6	,	,	,
12350	2372	7	pepper	pepper	NN
12350	2372	8	;	;	:
12350	2372	9	add	add	VB
12350	2372	10	a	a	DT
12350	2372	11	lump	lump	NN
12350	2372	12	of	of	IN
12350	2372	13	butter	butter	NN
12350	2372	14	the	the	DT
12350	2372	15	size	size	NN
12350	2372	16	of	of	IN
12350	2372	17	an	an	DT
12350	2372	18	egg	egg	NN
12350	2372	19	and	and	CC
12350	2372	20	add	add	VB
12350	2372	21	one	one	CD
12350	2372	22	tablespoon	tablespoon	NN
12350	2372	23	of	of	IN
12350	2372	24	sugar	sugar	NN
12350	2372	25	.	.	.
12350	2373	1	Thicken	Thicken	VBN
12350	2373	2	with	with	IN
12350	2373	3	one	one	CD
12350	2373	4	teaspoon	teaspoon	NN
12350	2373	5	of	of	IN
12350	2373	6	flour	flour	NN
12350	2373	7	wet	wet	JJ
12350	2373	8	with	with	IN
12350	2373	9	one	one	CD
12350	2373	10	tablespoon	tablespoon	NN
12350	2373	11	of	of	IN
12350	2373	12	cold	cold	JJ
12350	2373	13	water	water	NN
12350	2373	14	,	,	,
12350	2373	15	stir	stir	VB
12350	2373	16	into	into	IN
12350	2373	17	the	the	DT
12350	2373	18	tomatoes	tomato	NNS
12350	2373	19	and	and	CC
12350	2373	20	boil	boil	VB
12350	2373	21	up	up	RP
12350	2373	22	once	once	RB
12350	2373	23	.	.	.
12350	2374	1	FRIED	FRIED	NNP
12350	2374	2	TOMATOES	TOMATOES	NNP
12350	2374	3	Cut	Cut	NNP
12350	2374	4	large	large	JJ
12350	2374	5	,	,	,
12350	2374	6	sound	sound	JJ
12350	2374	7	tomatoes	tomato	NNS
12350	2374	8	in	in	IN
12350	2374	9	halves	half	NNS
12350	2374	10	and	and	CC
12350	2374	11	flour	flour	NN
12350	2374	12	the	the	DT
12350	2374	13	insides	inside	NNS
12350	2374	14	thickly	thickly	RB
12350	2374	15	.	.	.
12350	2375	1	Season	season	NN
12350	2375	2	with	with	IN
12350	2375	3	a	a	DT
12350	2375	4	little	little	JJ
12350	2375	5	salt	salt	NN
12350	2375	6	and	and	CC
12350	2375	7	pepper	pepper	NN
12350	2375	8	.	.	.
12350	2376	1	Allow	allow	VB
12350	2376	2	the	the	DT
12350	2376	3	butter	butter	NN
12350	2376	4	to	to	TO
12350	2376	5	get	get	VB
12350	2376	6	very	very	RB
12350	2376	7	hot	hot	JJ
12350	2376	8	before	before	IN
12350	2376	9	putting	put	VBG
12350	2376	10	in	in	RP
12350	2376	11	the	the	DT
12350	2376	12	tomatoes	tomato	NNS
12350	2376	13	.	.	.
12350	2377	1	When	when	WRB
12350	2377	2	brown	brown	JJ
12350	2377	3	on	on	IN
12350	2377	4	one	one	CD
12350	2377	5	side	side	NN
12350	2377	6	,	,	,
12350	2377	7	turn	turn	VBP
12350	2377	8	,	,	,
12350	2377	9	and	and	CC
12350	2377	10	when	when	WRB
12350	2377	11	done	do	VBN
12350	2377	12	serve	serve	VB
12350	2377	13	with	with	IN
12350	2377	14	hot	hot	JJ
12350	2377	15	cream	cream	NN
12350	2377	16	or	or	CC
12350	2377	17	thicken	thicken	VB
12350	2377	18	some	some	DT
12350	2377	19	milk	milk	NN
12350	2377	20	and	and	CC
12350	2377	21	pour	pour	VB
12350	2377	22	over	over	IN
12350	2377	23	the	the	DT
12350	2377	24	tomatoes	tomato	NNS
12350	2377	25	hot	hot	JJ
12350	2377	26	.	.	.
12350	2378	1	FRIED	FRIED	NNP
12350	2378	2	GREEN	GREEN	NNP
12350	2378	3	TOMATOES	tomatoes	NN
12350	2378	4	Cut	Cut	NNP
12350	2378	5	into	into	IN
12350	2378	6	thin	thin	JJ
12350	2378	7	slices	slice	NNS
12350	2378	8	large	large	JJ
12350	2378	9	green	green	JJ
12350	2378	10	tomatoes	tomato	NNS
12350	2378	11	,	,	,
12350	2378	12	sprinkle	sprinkle	VB
12350	2378	13	with	with	IN
12350	2378	14	salt	salt	NN
12350	2378	15	and	and	CC
12350	2378	16	dip	dip	NN
12350	2378	17	into	into	IN
12350	2378	18	cornmeal	cornmeal	NN
12350	2378	19	,	,	,
12350	2378	20	fry	fry	NN
12350	2378	21	slowly	slowly	RB
12350	2378	22	in	in	IN
12350	2378	23	a	a	DT
12350	2378	24	little	little	JJ
12350	2378	25	butter	butter	NN
12350	2378	26	till	till	IN
12350	2378	27	well	well	RB
12350	2378	28	browned	brown	VBN
12350	2378	29	;	;	:
12350	2378	30	keep	keep	VB
12350	2378	31	the	the	DT
12350	2378	32	frying	frying	JJ
12350	2378	33	-	-	HYPH
12350	2378	34	pan	pan	NN
12350	2378	35	covered	cover	VBN
12350	2378	36	while	while	IN
12350	2378	37	they	-PRON-	PRP
12350	2378	38	are	be	VBP
12350	2378	39	cooking	cook	VBG
12350	2378	40	,	,	,
12350	2378	41	so	so	IN
12350	2378	42	they	-PRON-	PRP
12350	2378	43	will	will	MD
12350	2378	44	be	be	VB
12350	2378	45	perfectly	perfectly	RB
12350	2378	46	tender	tender	JJ
12350	2378	47	.	.	.
12350	2379	1	These	these	DT
12350	2379	2	are	be	VBP
12350	2379	3	very	very	RB
12350	2379	4	delicately	delicately	RB
12350	2379	5	flavored	flavor	VBN
12350	2379	6	,	,	,
12350	2379	7	and	and	CC
12350	2379	8	much	much	RB
12350	2379	9	easier	easy	JJR
12350	2379	10	to	to	TO
12350	2379	11	fry	fry	VB
12350	2379	12	than	than	IN
12350	2379	13	ripe	ripe	JJ
12350	2379	14	tomatoes	tomato	NNS
12350	2379	15	.	.	.
12350	2380	1	They	-PRON-	PRP
12350	2380	2	make	make	VBP
12350	2380	3	an	an	DT
12350	2380	4	excellent	excellent	JJ
12350	2380	5	breakfast	breakfast	NN
12350	2380	6	dish	dish	NN
12350	2380	7	.	.	.
12350	2381	1	TOMATO	TOMATO	NNP
12350	2381	2	PURÉE	PURÉE	VBD
12350	2381	3	Scald	Scald	NNP
12350	2381	4	the	the	DT
12350	2381	5	tomatoes	tomato	NNS
12350	2381	6	,	,	,
12350	2381	7	take	take	VB
12350	2381	8	off	off	RP
12350	2381	9	the	the	DT
12350	2381	10	skins	skin	NNS
12350	2381	11	carefully	carefully	RB
12350	2381	12	and	and	CC
12350	2381	13	stew	stew	VB
12350	2381	14	with	with	IN
12350	2381	15	one	one	CD
12350	2381	16	teaspoon	teaspoon	NN
12350	2381	17	each	each	DT
12350	2381	18	of	of	IN
12350	2381	19	butter	butter	NN
12350	2381	20	and	and	CC
12350	2381	21	sugar	sugar	NN
12350	2381	22	;	;	:
12350	2381	23	salt	salt	NN
12350	2381	24	and	and	CC
12350	2381	25	pepper	pepper	NN
12350	2381	26	to	to	IN
12350	2381	27	taste	taste	NN
12350	2381	28	.	.	.
12350	2382	1	This	this	DT
12350	2382	2	is	be	VBZ
12350	2382	3	enough	enough	JJ
12350	2382	4	seasoning	seasoning	NN
12350	2382	5	for	for	IN
12350	2382	6	a	a	DT
12350	2382	7	quart	quart	NN
12350	2382	8	of	of	IN
12350	2382	9	tomatoes	tomato	NNS
12350	2382	10	.	.	.
12350	2383	1	When	when	WRB
12350	2383	2	the	the	DT
12350	2383	3	tomatoes	tomato	NNS
12350	2383	4	are	be	VBP
12350	2383	5	very	very	RB
12350	2383	6	soft	soft	JJ
12350	2383	7	strain	strain	NN
12350	2383	8	through	through	IN
12350	2383	9	a	a	DT
12350	2383	10	coarse	coarse	JJ
12350	2383	11	sieve	sieve	NN
12350	2383	12	and	and	CC
12350	2383	13	if	if	IN
12350	2383	14	necessary	necessary	JJ
12350	2383	15	thicken	thicken	NN
12350	2383	16	with	with	IN
12350	2383	17	one	one	CD
12350	2383	18	teaspoon	teaspoon	NN
12350	2383	19	of	of	IN
12350	2383	20	flour	flour	NN
12350	2383	21	.	.	.
12350	2384	1	SCALLOPED	SCALLOPED	NNP
12350	2384	2	TOMATOES	tomatoes	NN
12350	2384	3	Drain	drain	VBP
12350	2384	4	off	off	IN
12350	2384	5	part	part	NN
12350	2384	6	of	of	IN
12350	2384	7	the	the	DT
12350	2384	8	juice	juice	NN
12350	2384	9	from	from	IN
12350	2384	10	one	one	CD
12350	2384	11	quart	quart	NN
12350	2384	12	of	of	IN
12350	2384	13	tomatoes	tomato	NNS
12350	2384	14	and	and	CC
12350	2384	15	season	season	NN
12350	2384	16	with	with	IN
12350	2384	17	pepper	pepper	NN
12350	2384	18	,	,	,
12350	2384	19	salt	salt	NN
12350	2384	20	,	,	,
12350	2384	21	and	and	CC
12350	2384	22	onion	onion	NN
12350	2384	23	juice	juice	NN
12350	2384	24	.	.	.
12350	2385	1	Cover	cover	VB
12350	2385	2	the	the	DT
12350	2385	3	bottom	bottom	NN
12350	2385	4	of	of	IN
12350	2385	5	a	a	DT
12350	2385	6	baking	baking	NN
12350	2385	7	dish	dish	NN
12350	2385	8	with	with	IN
12350	2385	9	rolled	roll	VBN
12350	2385	10	crackers	cracker	NNS
12350	2385	11	,	,	,
12350	2385	12	dot	dot	VBP
12350	2385	13	over	over	RP
12350	2385	14	with	with	IN
12350	2385	15	dabs	dab	NNS
12350	2385	16	of	of	IN
12350	2385	17	butter	butter	NN
12350	2385	18	,	,	,
12350	2385	19	pepper	pepper	NN
12350	2385	20	,	,	,
12350	2385	21	and	and	CC
12350	2385	22	salt	salt	NN
12350	2385	23	,	,	,
12350	2385	24	then	then	RB
12350	2385	25	another	another	DT
12350	2385	26	layer	layer	NN
12350	2385	27	of	of	IN
12350	2385	28	tomatoes	tomato	NNS
12350	2385	29	,	,	,
12350	2385	30	then	then	RB
12350	2385	31	of	of	IN
12350	2385	32	crumbs	crumb	NNS
12350	2385	33	,	,	,
12350	2385	34	and	and	CC
12350	2385	35	so	so	RB
12350	2385	36	on	on	RB
12350	2385	37	until	until	IN
12350	2385	38	a	a	DT
12350	2385	39	layer	layer	NN
12350	2385	40	of	of	IN
12350	2385	41	crumbs	crumb	NNS
12350	2385	42	covers	cover	VBZ
12350	2385	43	the	the	DT
12350	2385	44	top	top	NN
12350	2385	45	.	.	.
12350	2386	1	If	if	IN
12350	2386	2	fresh	fresh	JJ
12350	2386	3	tomatoes	tomato	NNS
12350	2386	4	are	be	VBP
12350	2386	5	used	use	VBN
12350	2386	6	bake	bake	NN
12350	2386	7	one	one	CD
12350	2386	8	hour	hour	NN
12350	2386	9	,	,	,
12350	2386	10	if	if	IN
12350	2386	11	canned	can	VBN
12350	2386	12	,	,	,
12350	2386	13	1/2	1/2	CD
12350	2386	14	hour	hour	NN
12350	2386	15	.	.	.
12350	2387	1	If	if	IN
12350	2387	2	the	the	DT
12350	2387	3	crumbs	crumb	NNS
12350	2387	4	begin	begin	VBP
12350	2387	5	to	to	TO
12350	2387	6	brown	brown	VB
12350	2387	7	too	too	RB
12350	2387	8	quickly	quickly	RB
12350	2387	9	cover	cover	VBP
12350	2387	10	the	the	DT
12350	2387	11	dish	dish	NN
12350	2387	12	with	with	IN
12350	2387	13	a	a	DT
12350	2387	14	tin	tin	JJ
12350	2387	15	plate	plate	NN
12350	2387	16	.	.	.
12350	2388	1	STUFFED	stuffed	NN
12350	2388	2	TOMATOES	TOMATOES	NNP
12350	2388	3	Select	Select	NNP
12350	2388	4	tomatoes	tomato	NNS
12350	2388	5	of	of	IN
12350	2388	6	uniform	uniform	JJ
12350	2388	7	size	size	NN
12350	2388	8	,	,	,
12350	2388	9	cut	cut	VBD
12350	2388	10	a	a	DT
12350	2388	11	slice	slice	NN
12350	2388	12	from	from	IN
12350	2388	13	the	the	DT
12350	2388	14	stem	stem	NN
12350	2388	15	end	end	NN
12350	2388	16	and	and	CC
12350	2388	17	scoop	scoop	VB
12350	2388	18	out	out	RP
12350	2388	19	a	a	DT
12350	2388	20	portion	portion	NN
12350	2388	21	of	of	IN
12350	2388	22	the	the	DT
12350	2388	23	pulp	pulp	NN
12350	2388	24	.	.	.
12350	2389	1	Have	have	VBP
12350	2389	2	in	in	IN
12350	2389	3	readiness	readiness	NN
12350	2389	4	a	a	DT
12350	2389	5	dressing	dressing	NN
12350	2389	6	made	make	VBN
12350	2389	7	from	from	IN
12350	2389	8	grated	grate	VBN
12350	2389	9	bread	bread	NN
12350	2389	10	crumbs	crumb	NNS
12350	2389	11	,	,	,
12350	2389	12	parsley	parsley	NN
12350	2389	13	,	,	,
12350	2389	14	a	a	DT
12350	2389	15	slice	slice	NN
12350	2389	16	of	of	IN
12350	2389	17	minced	mince	VBN
12350	2389	18	onion	onion	NN
12350	2389	19	,	,	,
12350	2389	20	a	a	DT
12350	2389	21	high	high	JJ
12350	2389	22	seasoning	seasoning	NN
12350	2389	23	of	of	IN
12350	2389	24	salt	salt	NN
12350	2389	25	and	and	CC
12350	2389	26	paprika	paprika	NNP
12350	2389	27	and	and	CC
12350	2389	28	sufficient	sufficient	JJ
12350	2389	29	melted	melted	JJ
12350	2389	30	butter	butter	NN
12350	2389	31	to	to	TO
12350	2389	32	moisten	moisten	VB
12350	2389	33	.	.	.
12350	2390	1	Fill	fill	VB
12350	2390	2	this	this	DT
12350	2390	3	into	into	IN
12350	2390	4	the	the	DT
12350	2390	5	tomatoes	tomato	NNS
12350	2390	6	and	and	CC
12350	2390	7	heap	heap	VB
12350	2390	8	it	-PRON-	PRP
12350	2390	9	up	up	RP
12350	2390	10	in	in	IN
12350	2390	11	the	the	DT
12350	2390	12	centers	center	NNS
12350	2390	13	.	.	.
12350	2391	1	Place	place	VB
12350	2391	2	a	a	DT
12350	2391	3	bit	bit	NN
12350	2391	4	of	of	IN
12350	2391	5	butter	butter	NN
12350	2391	6	on	on	IN
12350	2391	7	top	top	NN
12350	2391	8	of	of	IN
12350	2391	9	each	each	DT
12350	2391	10	and	and	CC
12350	2391	11	bake	bake	VB
12350	2391	12	in	in	RP
12350	2391	13	a	a	DT
12350	2391	14	quick	quick	JJ
12350	2391	15	oven	oven	NN
12350	2391	16	until	until	IN
12350	2391	17	the	the	DT
12350	2391	18	vegetables	vegetable	NNS
12350	2391	19	are	be	VBP
12350	2391	20	tender	tender	JJ
12350	2391	21	and	and	CC
12350	2391	22	the	the	DT
12350	2391	23	tops	top	NNS
12350	2391	24	are	be	VBP
12350	2391	25	delicately	delicately	RB
12350	2391	26	browned	brown	VBN
12350	2391	27	.	.	.
12350	2392	1	TOMATOES	tomatoes	NN
12350	2392	2	WITH	with	IN
12350	2392	3	RICE	rice	NN
12350	2392	4	Take	take	VBP
12350	2392	5	six	six	CD
12350	2392	6	large	large	JJ
12350	2392	7	tomatoes	tomato	NNS
12350	2392	8	,	,	,
12350	2392	9	pour	pour	VB
12350	2392	10	boiling	boil	VBG
12350	2392	11	water	water	NN
12350	2392	12	over	over	IN
12350	2392	13	them	-PRON-	PRP
12350	2392	14	and	and	CC
12350	2392	15	skin	skin	VB
12350	2392	16	them	-PRON-	PRP
12350	2392	17	.	.	.
12350	2393	1	Scrape	scrape	VB
12350	2393	2	all	all	PDT
12350	2393	3	the	the	DT
12350	2393	4	inside	inside	NN
12350	2393	5	out	out	RP
12350	2393	6	with	with	IN
12350	2393	7	a	a	DT
12350	2393	8	spoon	spoon	NN
12350	2393	9	,	,	,
12350	2393	10	put	put	VBN
12350	2393	11	in	in	IN
12350	2393	12	saucepan	saucepan	NN
12350	2393	13	together	together	RB
12350	2393	14	with	with	IN
12350	2393	15	two	two	CD
12350	2393	16	onions	onion	NNS
12350	2393	17	,	,	,
12350	2393	18	a	a	DT
12350	2393	19	tablespoon	tablespoon	NN
12350	2393	20	of	of	IN
12350	2393	21	butter	butter	NN
12350	2393	22	,	,	,
12350	2393	23	one	one	CD
12350	2393	24	pint	pint	NN
12350	2393	25	of	of	IN
12350	2393	26	water	water	NN
12350	2393	27	;	;	:
12350	2393	28	let	let	VB
12350	2393	29	this	this	DT
12350	2393	30	boil	boil	VB
12350	2393	31	for	for	IN
12350	2393	32	a	a	DT
12350	2393	33	little	little	JJ
12350	2393	34	while	while	NN
12350	2393	35	;	;	:
12350	2393	36	strain	strain	VB
12350	2393	37	,	,	,
12350	2393	38	place	place	VBP
12350	2393	39	back	back	RB
12350	2393	40	on	on	IN
12350	2393	41	stove	stove	NN
12350	2393	42	,	,	,
12350	2393	43	pour	pour	VBP
12350	2393	44	into	into	IN
12350	2393	45	this	this	DT
12350	2393	46	one	one	CD
12350	2393	47	-	-	HYPH
12350	2393	48	half	half	NN
12350	2393	49	pound	pound	NN
12350	2393	50	of	of	IN
12350	2393	51	rice	rice	NN
12350	2393	52	,	,	,
12350	2393	53	let	let	VB
12350	2393	54	it	-PRON-	PRP
12350	2393	55	cook	cook	VB
12350	2393	56	tender	tender	VB
12350	2393	57	;	;	:
12350	2393	58	add	add	VB
12350	2393	59	salt	salt	NN
12350	2393	60	,	,	,
12350	2393	61	pepper	pepper	NN
12350	2393	62	,	,	,
12350	2393	63	a	a	DT
12350	2393	64	tablespoon	tablespoon	NN
12350	2393	65	of	of	IN
12350	2393	66	butter	butter	NN
12350	2393	67	and	and	CC
12350	2393	68	a	a	DT
12350	2393	69	little	little	JJ
12350	2393	70	grated	grated	JJ
12350	2393	71	cheese	cheese	NN
12350	2393	72	.	.	.
12350	2394	1	Fill	fill	VB
12350	2394	2	the	the	DT
12350	2394	3	tomatoes	tomato	NNS
12350	2394	4	with	with	IN
12350	2394	5	this	this	DT
12350	2394	6	mixture	mixture	NN
12350	2394	7	,	,	,
12350	2394	8	dip	dip	VB
12350	2394	9	them	-PRON-	PRP
12350	2394	10	in	in	IN
12350	2394	11	egg	egg	NN
12350	2394	12	and	and	CC
12350	2394	13	bread	bread	NN
12350	2394	14	crumbs	crumb	NNS
12350	2394	15	,	,	,
12350	2394	16	then	then	RB
12350	2394	17	fry	fry	VB
12350	2394	18	till	till	IN
12350	2394	19	nice	nice	JJ
12350	2394	20	and	and	CC
12350	2394	21	brown	brown	JJ
12350	2394	22	.	.	.
12350	2395	1	TOMATO	tomato	NN
12350	2395	2	CUSTARDS	CUSTARDS	NNP
12350	2395	3	Simmer	Simmer	NNP
12350	2395	4	for	for	IN
12350	2395	5	fifteen	fifteen	CD
12350	2395	6	minutes	minute	NNS
12350	2395	7	in	in	IN
12350	2395	8	a	a	DT
12350	2395	9	covered	cover	VBN
12350	2395	10	saucepan	saucepan	NN
12350	2395	11	four	four	CD
12350	2395	12	cups	cup	NNS
12350	2395	13	chopped	chop	VBD
12350	2395	14	tomatoes	tomato	NNS
12350	2395	15	,	,	,
12350	2395	16	four	four	CD
12350	2395	17	eggs	egg	NNS
12350	2395	18	,	,	,
12350	2395	19	one	one	CD
12350	2395	20	sliced	sliced	JJ
12350	2395	21	onion	onion	NN
12350	2395	22	,	,	,
12350	2395	23	one	one	CD
12350	2395	24	bay	bay	NN
12350	2395	25	leaf	leaf	NN
12350	2395	26	,	,	,
12350	2395	27	and	and	CC
12350	2395	28	sprig	sprig	NNP
12350	2395	29	of	of	IN
12350	2395	30	parsley	parsley	NNP
12350	2395	31	.	.	.
12350	2396	1	Strain	strain	VB
12350	2396	2	and	and	CC
12350	2396	3	if	if	IN
12350	2396	4	there	there	EX
12350	2396	5	be	be	VB
12350	2396	6	not	not	RB
12350	2396	7	two	two	CD
12350	2396	8	cups	cup	NNS
12350	2396	9	of	of	IN
12350	2396	10	liquid	liquid	NN
12350	2396	11	,	,	,
12350	2396	12	add	add	VB
12350	2396	13	water	water	NN
12350	2396	14	.	.	.
12350	2397	1	Beat	beat	VB
12350	2397	2	four	four	CD
12350	2397	3	eggs	egg	NNS
12350	2397	4	and	and	CC
12350	2397	5	add	add	VB
12350	2397	6	to	to	IN
12350	2397	7	liquid	liquid	NN
12350	2397	8	.	.	.
12350	2398	1	Pour	pour	VB
12350	2398	2	into	into	IN
12350	2398	3	greased	grease	VBN
12350	2398	4	baking	bake	VBG
12350	2398	5	cups	cup	NNS
12350	2398	6	,	,	,
12350	2398	7	and	and	CC
12350	2398	8	stand	stand	VB
12350	2398	9	them	-PRON-	PRP
12350	2398	10	in	in	IN
12350	2398	11	a	a	DT
12350	2398	12	pan	pan	NN
12350	2398	13	of	of	IN
12350	2398	14	water	water	NN
12350	2398	15	and	and	CC
12350	2398	16	bake	bake	NN
12350	2398	17	until	until	IN
12350	2398	18	firm	firm	NN
12350	2398	19	--	--	:
12350	2398	20	about	about	RB
12350	2398	21	fifteen	fifteen	CD
12350	2398	22	minutes	minute	NNS
12350	2398	23	.	.	.
12350	2399	1	Turn	turn	VB
12350	2399	2	out	out	RP
12350	2399	3	and	and	CC
12350	2399	4	serve	serve	VB
12350	2399	5	with	with	IN
12350	2399	6	cream	cream	NN
12350	2399	7	sauce	sauce	NN
12350	2399	8	containing	contain	VBG
12350	2399	9	green	green	JJ
12350	2399	10	peas	pea	NNS
12350	2399	11	.	.	.
12350	2400	1	BAKED	BAKED	NNP
12350	2400	2	TOMATO	tomato	NN
12350	2400	3	AND	and	CC
12350	2400	4	EGG	egg	NN
12350	2400	5	PLANT	PLANT	NNS
12350	2400	6	Take	take	VBP
12350	2400	7	a	a	DT
12350	2400	8	deep	deep	JJ
12350	2400	9	earthenware	earthenware	NN
12350	2400	10	dish	dish	NN
12350	2400	11	,	,	,
12350	2400	12	pour	pour	VBP
12350	2400	13	into	into	IN
12350	2400	14	it	-PRON-	PRP
12350	2400	15	a	a	DT
12350	2400	16	cup	cup	NN
12350	2400	17	of	of	IN
12350	2400	18	cream	cream	NN
12350	2400	19	;	;	:
12350	2400	20	cut	cut	VB
12350	2400	21	several	several	JJ
12350	2400	22	slices	slice	NNS
12350	2400	23	of	of	IN
12350	2400	24	eggplant	eggplant	JJ
12350	2400	25	very	very	RB
12350	2400	26	thin	thin	JJ
12350	2400	27	,	,	,
12350	2400	28	salt	salt	NN
12350	2400	29	well	well	RB
12350	2400	30	,	,	,
12350	2400	31	and	and	CC
12350	2400	32	line	line	VB
12350	2400	33	the	the	DT
12350	2400	34	dish	dish	NN
12350	2400	35	with	with	IN
12350	2400	36	them	-PRON-	PRP
12350	2400	37	;	;	:
12350	2400	38	slice	slice	VB
12350	2400	39	two	two	CD
12350	2400	40	large	large	JJ
12350	2400	41	tomatoes	tomato	NNS
12350	2400	42	,	,	,
12350	2400	43	place	place	VB
12350	2400	44	a	a	DT
12350	2400	45	layer	layer	NN
12350	2400	46	of	of	IN
12350	2400	47	these	these	DT
12350	2400	48	on	on	IN
12350	2400	49	the	the	DT
12350	2400	50	eggplant	eggplant	JJ
12350	2400	51	,	,	,
12350	2400	52	next	next	IN
12350	2400	53	a	a	DT
12350	2400	54	layer	layer	NN
12350	2400	55	of	of	IN
12350	2400	56	spaghetti	spaghetti	NNS
12350	2400	57	(	(	-LRB-
12350	2400	58	cooked	cook	VBN
12350	2400	59	)	)	-RRB-
12350	2400	60	;	;	:
12350	2400	61	sprinkle	sprinkle	VB
12350	2400	62	with	with	IN
12350	2400	63	grated	grate	VBN
12350	2400	64	cheese	cheese	NN
12350	2400	65	,	,	,
12350	2400	66	pieces	piece	NNS
12350	2400	67	of	of	IN
12350	2400	68	butter	butter	NN
12350	2400	69	,	,	,
12350	2400	70	salt	salt	NN
12350	2400	71	,	,	,
12350	2400	72	and	and	CC
12350	2400	73	pepper	pepper	NN
12350	2400	74	;	;	:
12350	2400	75	cover	cover	VB
12350	2400	76	this	this	DT
12350	2400	77	with	with	IN
12350	2400	78	layer	layer	NN
12350	2400	79	of	of	IN
12350	2400	80	tomatoes	tomato	NNS
12350	2400	81	;	;	:
12350	2400	82	salt	salt	NN
12350	2400	83	well	well	RB
12350	2400	84	and	and	CC
12350	2400	85	sprinkle	sprinkle	VB
12350	2400	86	with	with	IN
12350	2400	87	chopped	chop	VBN
12350	2400	88	green	green	JJ
12350	2400	89	pepper	pepper	NN
12350	2400	90	,	,	,
12350	2400	91	and	and	CC
12350	2400	92	a	a	DT
12350	2400	93	top	top	JJ
12350	2400	94	layer	layer	NN
12350	2400	95	of	of	IN
12350	2400	96	eggplant	eggplant	NN
12350	2400	97	,	,	,
12350	2400	98	which	which	WDT
12350	2400	99	also	also	RB
12350	2400	100	salt	salt	NN
12350	2400	101	and	and	CC
12350	2400	102	pepper	pepper	NN
12350	2400	103	well	well	RB
12350	2400	104	.	.	.
12350	2401	1	Cook	cook	VB
12350	2401	2	gently	gently	RB
12350	2401	3	an	an	DT
12350	2401	4	hour	hour	NN
12350	2401	5	and	and	CC
12350	2401	6	a	a	DT
12350	2401	7	half	half	NN
12350	2401	8	in	in	IN
12350	2401	9	slow	slow	JJ
12350	2401	10	,	,	,
12350	2401	11	hot	hot	JJ
12350	2401	12	oven	oven	NN
12350	2401	13	.	.	.
12350	2402	1	CREOLE	creole	NN
12350	2402	2	TOMATOES	tomato	NNS
12350	2402	3	Take	take	VBP
12350	2402	4	one	one	CD
12350	2402	5	small	small	JJ
12350	2402	6	onion	onion	NN
12350	2402	7	and	and	CC
12350	2402	8	half	half	PDT
12350	2402	9	a	a	DT
12350	2402	10	green	green	JJ
12350	2402	11	pepper	pepper	NN
12350	2402	12	,	,	,
12350	2402	13	chop	chop	VB
12350	2402	14	them	-PRON-	PRP
12350	2402	15	fine	fine	RB
12350	2402	16	and	and	CC
12350	2402	17	cook	cook	VBP
12350	2402	18	until	until	IN
12350	2402	19	tender	tender	NN
12350	2402	20	in	in	IN
12350	2402	21	a	a	DT
12350	2402	22	tablespoon	tablespoon	NN
12350	2402	23	of	of	IN
12350	2402	24	butter	butter	NN
12350	2402	25	.	.	.
12350	2403	1	Cut	cut	VB
12350	2403	2	six	six	CD
12350	2403	3	tomatoes	tomato	NNS
12350	2403	4	in	in	IN
12350	2403	5	half	half	NN
12350	2403	6	,	,	,
12350	2403	7	sprinkle	sprinkle	VB
12350	2403	8	with	with	IN
12350	2403	9	a	a	DT
12350	2403	10	little	little	JJ
12350	2403	11	sugar	sugar	NN
12350	2403	12	,	,	,
12350	2403	13	season	season	NN
12350	2403	14	on	on	IN
12350	2403	15	both	both	DT
12350	2403	16	sides	side	NNS
12350	2403	17	with	with	IN
12350	2403	18	salt	salt	NN
12350	2403	19	,	,	,
12350	2403	20	pepper	pepper	NN
12350	2403	21	and	and	CC
12350	2403	22	a	a	DT
12350	2403	23	little	little	JJ
12350	2403	24	flour	flour	NN
12350	2403	25	,	,	,
12350	2403	26	and	and	CC
12350	2403	27	put	put	VBD
12350	2403	28	them	-PRON-	PRP
12350	2403	29	into	into	IN
12350	2403	30	the	the	DT
12350	2403	31	pan	pan	NN
12350	2403	32	with	with	IN
12350	2403	33	skin	skin	NN
12350	2403	34	-	-	HYPH
12350	2403	35	side	side	NN
12350	2403	36	down	down	RP
12350	2403	37	to	to	TO
12350	2403	38	cook	cook	VB
12350	2403	39	partially	partially	RB
12350	2403	40	,	,	,
12350	2403	41	then	then	RB
12350	2403	42	turn	turn	VB
12350	2403	43	them	-PRON-	PRP
12350	2403	44	once	once	RB
12350	2403	45	;	;	:
12350	2403	46	they	-PRON-	PRP
12350	2403	47	must	must	MD
12350	2403	48	cook	cook	VB
12350	2403	49	over	over	IN
12350	2403	50	a	a	DT
12350	2403	51	slow	slow	JJ
12350	2403	52	fire	fire	NN
12350	2403	53	.	.	.
12350	2404	1	Then	then	RB
12350	2404	2	sprinkle	sprinkle	VB
12350	2404	3	one	one	CD
12350	2404	4	tablespoon	tablespoon	NN
12350	2404	5	of	of	IN
12350	2404	6	chopped	chop	VBN
12350	2404	7	parsley	parsley	NN
12350	2404	8	over	over	IN
12350	2404	9	them	-PRON-	PRP
12350	2404	10	,	,	,
12350	2404	11	pour	pour	VBP
12350	2404	12	in	in	IN
12350	2404	13	one	one	CD
12350	2404	14	cup	cup	NN
12350	2404	15	of	of	IN
12350	2404	16	thick	thick	JJ
12350	2404	17	cream	cream	NN
12350	2404	18	and	and	CC
12350	2404	19	when	when	WRB
12350	2404	20	this	this	DT
12350	2404	21	has	have	VBZ
12350	2404	22	become	become	VBN
12350	2404	23	thoroughly	thoroughly	RB
12350	2404	24	hot	hot	JJ
12350	2404	25	,	,	,
12350	2404	26	and	and	CC
12350	2404	27	has	have	VBZ
12350	2404	28	been	be	VBN
12350	2404	29	combined	combine	VBN
12350	2404	30	with	with	IN
12350	2404	31	the	the	DT
12350	2404	32	other	other	JJ
12350	2404	33	ingredients	ingredient	NNS
12350	2404	34	,	,	,
12350	2404	35	the	the	DT
12350	2404	36	tomatoes	tomato	NNS
12350	2404	37	are	be	VBP
12350	2404	38	ready	ready	JJ
12350	2404	39	to	to	TO
12350	2404	40	serve	serve	VB
12350	2404	41	.	.	.
12350	2405	1	They	-PRON-	PRP
12350	2405	2	have	have	VBP
12350	2405	3	not	not	RB
12350	2405	4	been	be	VBN
12350	2405	5	disturbed	disturb	VBN
12350	2405	6	since	since	IN
12350	2405	7	the	the	DT
12350	2405	8	first	first	JJ
12350	2405	9	turning	turning	NN
12350	2405	10	and	and	CC
12350	2405	11	have	have	VBP
12350	2405	12	retained	retain	VBN
12350	2405	13	their	-PRON-	PRP$
12350	2405	14	shape	shape	NN
12350	2405	15	.	.	.
12350	2406	1	Half	half	PDT
12350	2406	2	a	a	DT
12350	2406	3	tomato	tomato	NN
12350	2406	4	is	be	VBZ
12350	2406	5	placed	place	VBN
12350	2406	6	on	on	IN
12350	2406	7	a	a	DT
12350	2406	8	slice	slice	NN
12350	2406	9	of	of	IN
12350	2406	10	toast	toast	NN
12350	2406	11	,	,	,
12350	2406	12	with	with	IN
12350	2406	13	sufficient	sufficient	JJ
12350	2406	14	gravy	gravy	NN
12350	2406	15	to	to	TO
12350	2406	16	moisten	moisten	VB
12350	2406	17	.	.	.
12350	2407	1	At	at	IN
12350	2407	2	the	the	DT
12350	2407	3	season	season	NN
12350	2407	4	of	of	IN
12350	2407	5	the	the	DT
12350	2407	6	year	year	NN
12350	2407	7	,	,	,
12350	2407	8	when	when	WRB
12350	2407	9	tomatoes	tomato	NNS
12350	2407	10	are	be	VBP
12350	2407	11	hard	hard	JJ
12350	2407	12	and	and	CC
12350	2407	13	firm	firm	JJ
12350	2407	14	,	,	,
12350	2407	15	they	-PRON-	PRP
12350	2407	16	may	may	MD
12350	2407	17	be	be	VB
12350	2407	18	peeled	peel	VBN
12350	2407	19	before	before	IN
12350	2407	20	cooking	cooking	NN
12350	2407	21	.	.	.
12350	2408	1	Later	later	RB
12350	2408	2	they	-PRON-	PRP
12350	2408	3	will	will	MD
12350	2408	4	likely	likely	RB
12350	2408	5	fall	fall	VB
12350	2408	6	to	to	IN
12350	2408	7	pieces	piece	NNS
12350	2408	8	unless	unless	IN
12350	2408	9	the	the	DT
12350	2408	10	skin	skin	NN
12350	2408	11	is	be	VBZ
12350	2408	12	left	leave	VBN
12350	2408	13	on	on	RP
12350	2408	14	.	.	.
12350	2409	1	This	this	DT
12350	2409	2	is	be	VBZ
12350	2409	3	one	one	CD
12350	2409	4	method	method	NN
12350	2409	5	of	of	IN
12350	2409	6	cooking	cook	VBG
12350	2409	7	tomatoes	tomato	NNS
12350	2409	8	in	in	IN
12350	2409	9	which	which	WDT
12350	2409	10	they	-PRON-	PRP
12350	2409	11	lose	lose	VBP
12350	2409	12	the	the	DT
12350	2409	13	sharp	sharp	JJ
12350	2409	14	acid	acid	JJ
12350	2409	15	taste	taste	NN
12350	2409	16	,	,	,
12350	2409	17	disagreeable	disagreeable	JJ
12350	2409	18	to	to	IN
12350	2409	19	so	so	RB
12350	2409	20	many	many	JJ
12350	2409	21	persons	person	NNS
12350	2409	22	.	.	.
12350	2410	1	STRING	string	NN
12350	2410	2	BEANS	bean	NNS
12350	2410	3	WITH	with	IN
12350	2410	4	TOMATOES	tomatoes	NN
12350	2410	5	Cut	Cut	VBZ
12350	2410	6	off	off	RP
12350	2410	7	both	both	DT
12350	2410	8	ends	end	NNS
12350	2410	9	of	of	IN
12350	2410	10	the	the	DT
12350	2410	11	beans	bean	NNS
12350	2410	12	,	,	,
12350	2410	13	string	stre	VBG
12350	2410	14	them	-PRON-	PRP
12350	2410	15	carefully	carefully	RB
12350	2410	16	and	and	CC
12350	2410	17	break	break	VB
12350	2410	18	into	into	IN
12350	2410	19	pieces	piece	NNS
12350	2410	20	about	about	IN
12350	2410	21	an	an	DT
12350	2410	22	inch	inch	NN
12350	2410	23	in	in	IN
12350	2410	24	length	length	NN
12350	2410	25	and	and	CC
12350	2410	26	boil	boil	VB
12350	2410	27	in	in	IN
12350	2410	28	salt	salt	NN
12350	2410	29	water	water	NN
12350	2410	30	.	.	.
12350	2411	1	When	when	WRB
12350	2411	2	tender	tender	NN
12350	2411	3	drain	drain	NN
12350	2411	4	off	off	IN
12350	2411	5	this	this	DT
12350	2411	6	brine	brine	NN
12350	2411	7	and	and	CC
12350	2411	8	add	add	VB
12350	2411	9	fresh	fresh	JJ
12350	2411	10	water	water	NN
12350	2411	11	(	(	-LRB-
12350	2411	12	boiling	boil	VBG
12350	2411	13	from	from	IN
12350	2411	14	the	the	DT
12350	2411	15	kettle	kettle	NN
12350	2411	16	)	)	-RRB-
12350	2411	17	.	.	.
12350	2412	1	Add	add	VB
12350	2412	2	a	a	DT
12350	2412	3	piece	piece	NN
12350	2412	4	of	of	IN
12350	2412	5	butter	butter	NN
12350	2412	6	,	,	,
12350	2412	7	three	three	CD
12350	2412	8	or	or	CC
12350	2412	9	four	four	CD
12350	2412	10	large	large	JJ
12350	2412	11	potatoes	potato	NNS
12350	2412	12	cut	cut	VBN
12350	2412	13	into	into	IN
12350	2412	14	squares	square	NNS
12350	2412	15	,	,	,
12350	2412	16	also	also	RB
12350	2412	17	four	four	CD
12350	2412	18	large	large	JJ
12350	2412	19	tomatoes	tomato	NNS
12350	2412	20	,	,	,
12350	2412	21	cut	cut	VBD
12350	2412	22	up	up	RP
12350	2412	23	,	,	,
12350	2412	24	and	and	CC
12350	2412	25	season	season	NN
12350	2412	26	with	with	IN
12350	2412	27	salt	salt	NN
12350	2412	28	and	and	CC
12350	2412	29	pepper	pepper	NN
12350	2412	30	.	.	.
12350	2413	1	Melt	melt	VB
12350	2413	2	one	one	CD
12350	2413	3	tablespoon	tablespoon	NN
12350	2413	4	of	of	IN
12350	2413	5	butter	butter	NN
12350	2413	6	in	in	IN
12350	2413	7	a	a	DT
12350	2413	8	spider	spider	NN
12350	2413	9	,	,	,
12350	2413	10	stir	stir	VB
12350	2413	11	into	into	IN
12350	2413	12	it	-PRON-	PRP
12350	2413	13	one	one	CD
12350	2413	14	tablespoon	tablespoon	NN
12350	2413	15	of	of	IN
12350	2413	16	flour	flour	NN
12350	2413	17	,	,	,
12350	2413	18	thin	thin	JJ
12350	2413	19	with	with	IN
12350	2413	20	milk	milk	NN
12350	2413	21	,	,	,
12350	2413	22	and	and	CC
12350	2413	23	add	add	VB
12350	2413	24	this	this	DT
12350	2413	25	to	to	IN
12350	2413	26	the	the	DT
12350	2413	27	beans	bean	NNS
12350	2413	28	.	.	.
12350	2414	1	STRING	string	NN
12350	2414	2	BEANS	bean	NNS
12350	2414	3	WITH	with	IN
12350	2414	4	LAMB	LAMB	NNS
12350	2414	5	Take	take	VBP
12350	2414	6	a	a	DT
12350	2414	7	small	small	JJ
12350	2414	8	breast	breast	NN
12350	2414	9	of	of	IN
12350	2414	10	lamb	lamb	NN
12350	2414	11	,	,	,
12350	2414	12	two	two	CD
12350	2414	13	large	large	JJ
12350	2414	14	onions	onion	NNS
12350	2414	15	,	,	,
12350	2414	16	one	one	CD
12350	2414	17	-	-	HYPH
12350	2414	18	quarter	quarter	NN
12350	2414	19	peck	peck	NN
12350	2414	20	of	of	IN
12350	2414	21	beans	bean	NNS
12350	2414	22	(	(	-LRB-
12350	2414	23	string	stre	VBG
12350	2414	24	and	and	CC
12350	2414	25	cut	cut	NN
12350	2414	26	in	in	RP
12350	2414	27	long	long	JJ
12350	2414	28	thin	thin	JJ
12350	2414	29	pieces	piece	NNS
12350	2414	30	)	)	-RRB-
12350	2414	31	;	;	:
12350	2414	32	skin	skin	NN
12350	2414	33	six	six	CD
12350	2414	34	large	large	JJ
12350	2414	35	tomatoes	tomato	NNS
12350	2414	36	,	,	,
12350	2414	37	and	and	CC
12350	2414	38	add	add	VB
12350	2414	39	two	two	CD
12350	2414	40	cups	cup	NNS
12350	2414	41	of	of	IN
12350	2414	42	water	water	NN
12350	2414	43	.	.	.
12350	2415	1	Cook	cook	VB
12350	2415	2	until	until	IN
12350	2415	3	the	the	DT
12350	2415	4	beans	bean	NNS
12350	2415	5	are	be	VBP
12350	2415	6	tender	tender	JJ
12350	2415	7	,	,	,
12350	2415	8	then	then	RB
12350	2415	9	add	add	VB
12350	2415	10	one	one	CD
12350	2415	11	tablespoon	tablespoon	NN
12350	2415	12	of	of	IN
12350	2415	13	flour	flour	NN
12350	2415	14	to	to	TO
12350	2415	15	thicken	thicken	VB
12350	2415	16	.	.	.
12350	2416	1	STRING	string	NN
12350	2416	2	OR	or	CC
12350	2416	3	WAX	WAX	NNP
12350	2416	4	-	-	HYPH
12350	2416	5	BEANS	BEANS	NNP
12350	2416	6	,	,	,
12350	2416	7	SWEET	SWEET	NNP
12350	2416	8	AND	and	CC
12350	2416	9	SOUR	sour	NN
12350	2416	10	Put	put	VBP
12350	2416	11	the	the	DT
12350	2416	12	beans	bean	NNS
12350	2416	13	into	into	IN
12350	2416	14	sufficient	sufficient	JJ
12350	2416	15	boiling	boiling	NN
12350	2416	16	water	water	NN
12350	2416	17	to	to	TO
12350	2416	18	just	just	RB
12350	2416	19	cover	cover	VB
12350	2416	20	them	-PRON-	PRP
12350	2416	21	;	;	:
12350	2416	22	cook	cook	VB
12350	2416	23	for	for	IN
12350	2416	24	one	one	CD
12350	2416	25	hour	hour	NN
12350	2416	26	and	and	CC
12350	2416	27	a	a	DT
12350	2416	28	half	half	NN
12350	2416	29	to	to	TO
12350	2416	30	two	two	CD
12350	2416	31	hours	hour	NNS
12350	2416	32	,	,	,
12350	2416	33	depending	depend	VBG
12350	2416	34	upon	upon	IN
12350	2416	35	the	the	DT
12350	2416	36	tenderness	tenderness	NN
12350	2416	37	of	of	IN
12350	2416	38	the	the	DT
12350	2416	39	beans	bean	NNS
12350	2416	40	.	.	.
12350	2417	1	Meanwhile	meanwhile	RB
12350	2417	2	,	,	,
12350	2417	3	prepare	prepare	VB
12350	2417	4	for	for	IN
12350	2417	5	each	each	DT
12350	2417	6	quart	quart	NN
12350	2417	7	of	of	IN
12350	2417	8	beans	bean	NNS
12350	2417	9	five	five	CD
12350	2417	10	sour	sour	JJ
12350	2417	11	apples	apple	NNS
12350	2417	12	;	;	,
12350	2417	13	peel	peel	NN
12350	2417	14	,	,	,
12350	2417	15	core	core	NN
12350	2417	16	and	and	CC
12350	2417	17	cut	cut	VBN
12350	2417	18	in	in	IN
12350	2417	19	pieces	piece	NNS
12350	2417	20	.	.	.
12350	2418	1	When	when	WRB
12350	2418	2	the	the	DT
12350	2418	3	beans	bean	NNS
12350	2418	4	are	be	VBP
12350	2418	5	done	do	VBN
12350	2418	6	,	,	,
12350	2418	7	add	add	VB
12350	2418	8	the	the	DT
12350	2418	9	apples	apple	NNS
12350	2418	10	,	,	,
12350	2418	11	the	the	DT
12350	2418	12	thin	thin	JJ
12350	2418	13	peel	peel	NN
12350	2418	14	of	of	IN
12350	2418	15	one	one	CD
12350	2418	16	lemon	lemon	NN
12350	2418	17	,	,	,
12350	2418	18	the	the	DT
12350	2418	19	juice	juice	NN
12350	2418	20	of	of	IN
12350	2418	21	one	one	CD
12350	2418	22	and	and	CC
12350	2418	23	one	one	CD
12350	2418	24	-	-	HYPH
12350	2418	25	half	half	NN
12350	2418	26	lemons	lemon	NNS
12350	2418	27	,	,	,
12350	2418	28	a	a	DT
12350	2418	29	small	small	JJ
12350	2418	30	teaspoon	teaspoon	NN
12350	2418	31	of	of	IN
12350	2418	32	salt	salt	NN
12350	2418	33	,	,	,
12350	2418	34	and	and	CC
12350	2418	35	two	two	CD
12350	2418	36	tablespoons	tablespoon	NNS
12350	2418	37	of	of	IN
12350	2418	38	cider	cider	NN
12350	2418	39	vinegar	vinegar	NN
12350	2418	40	.	.	.
12350	2419	1	Let	let	VB
12350	2419	2	the	the	DT
12350	2419	3	apples	apple	NNS
12350	2419	4	cook	cook	VB
12350	2419	5	on	on	IN
12350	2419	6	top	top	NN
12350	2419	7	of	of	IN
12350	2419	8	the	the	DT
12350	2419	9	beans	bean	NNS
12350	2419	10	until	until	IN
12350	2419	11	they	-PRON-	PRP
12350	2419	12	are	be	VBP
12350	2419	13	thoroughly	thoroughly	RB
12350	2419	14	done	do	VBN
12350	2419	15	,	,	,
12350	2419	16	then	then	RB
12350	2419	17	mix	mix	VB
12350	2419	18	well	well	RB
12350	2419	19	with	with	IN
12350	2419	20	a	a	DT
12350	2419	21	good	good	JJ
12350	2419	22	quarter	quarter	NN
12350	2419	23	cup	cup	NN
12350	2419	24	of	of	IN
12350	2419	25	granulated	granulate	VBN
12350	2419	26	sugar	sugar	NN
12350	2419	27	.	.	.
12350	2420	1	This	this	DT
12350	2420	2	dish	dish	NN
12350	2420	3	will	will	MD
12350	2420	4	be	be	VB
12350	2420	5	better	well	JJR
12350	2420	6	by	by	IN
12350	2420	7	being	be	VBG
12350	2420	8	served	serve	VBN
12350	2420	9	the	the	DT
12350	2420	10	next	next	JJ
12350	2420	11	day	day	NN
12350	2420	12	warmed	warm	VBD
12350	2420	13	up	up	RP
12350	2420	14	.	.	.
12350	2421	1	SWEET	sweet	JJ
12350	2421	2	SOUR	sour	NN
12350	2421	3	BEANS	bean	NNS
12350	2421	4	If	if	IN
12350	2421	5	you	-PRON-	PRP
12350	2421	6	use	use	VBP
12350	2421	7	canned	canned	JJ
12350	2421	8	string	string	NN
12350	2421	9	beans	bean	NNS
12350	2421	10	,	,	,
12350	2421	11	heat	heat	VB
12350	2421	12	some	some	DT
12350	2421	13	fat	fat	NN
12350	2421	14	in	in	IN
12350	2421	15	a	a	DT
12350	2421	16	spider	spider	NN
12350	2421	17	and	and	CC
12350	2421	18	put	put	VBN
12350	2421	19	in	in	RP
12350	2421	20	one	one	CD
12350	2421	21	tablespoon	tablespoon	NN
12350	2421	22	of	of	IN
12350	2421	23	flour	flour	NN
12350	2421	24	;	;	:
12350	2421	25	brown	brown	VB
12350	2421	26	slightly	slightly	RB
12350	2421	27	;	;	:
12350	2421	28	add	add	VB
12350	2421	29	one	one	CD
12350	2421	30	tablespoon	tablespoon	NN
12350	2421	31	of	of	IN
12350	2421	32	brown	brown	JJ
12350	2421	33	sugar	sugar	NN
12350	2421	34	,	,	,
12350	2421	35	a	a	DT
12350	2421	36	pinch	pinch	NN
12350	2421	37	of	of	IN
12350	2421	38	salt	salt	NN
12350	2421	39	,	,	,
12350	2421	40	some	some	DT
12350	2421	41	cinnamon	cinnamon	NN
12350	2421	42	and	and	CC
12350	2421	43	vinegar	vinegar	NN
12350	2421	44	to	to	TO
12350	2421	45	taste	taste	NN
12350	2421	46	;	;	:
12350	2421	47	then	then	RB
12350	2421	48	add	add	VB
12350	2421	49	the	the	DT
12350	2421	50	beans	bean	NNS
12350	2421	51	and	and	CC
12350	2421	52	let	let	VB
12350	2421	53	them	-PRON-	PRP
12350	2421	54	simmer	simmer	VB
12350	2421	55	on	on	IN
12350	2421	56	the	the	DT
12350	2421	57	back	back	NN
12350	2421	58	of	of	IN
12350	2421	59	stove	stove	NN
12350	2421	60	,	,	,
12350	2421	61	but	but	CC
12350	2421	62	do	do	VBP
12350	2421	63	not	not	RB
12350	2421	64	let	let	VB
12350	2421	65	them	-PRON-	PRP
12350	2421	66	burn	burn	VB
12350	2421	67	.	.	.
12350	2422	1	The	the	DT
12350	2422	2	juice	juice	NN
12350	2422	3	of	of	IN
12350	2422	4	pickled	pickle	VBN
12350	2422	5	peaches	peach	NNS
12350	2422	6	or	or	CC
12350	2422	7	pears	pear	NNS
12350	2422	8	is	be	VBZ
12350	2422	9	delicious	delicious	JJ
12350	2422	10	in	in	IN
12350	2422	11	preparing	prepare	VBG
12350	2422	12	sweet	sweet	JJ
12350	2422	13	and	and	CC
12350	2422	14	sour	sour	JJ
12350	2422	15	beans	bean	NNS
12350	2422	16	.	.	.
12350	2423	1	STRING	string	NN
12350	2423	2	OR	or	CC
12350	2423	3	GREEN	GREEN	NNP
12350	2423	4	SNAP	SNAP	NNS
12350	2423	5	BEANS	bean	NNS
12350	2423	6	Cut	Cut	VBZ
12350	2423	7	off	off	IN
12350	2423	8	the	the	DT
12350	2423	9	tops	top	NNS
12350	2423	10	and	and	CC
12350	2423	11	bottoms	bottom	NNS
12350	2423	12	and	and	CC
12350	2423	13	"	"	``
12350	2423	14	string	string	NN
12350	2423	15	"	"	''
12350	2423	16	carefully	carefully	RB
12350	2423	17	;	;	:
12350	2423	18	break	break	VB
12350	2423	19	the	the	DT
12350	2423	20	beans	bean	NNS
12350	2423	21	in	in	IN
12350	2423	22	pieces	piece	NNS
12350	2423	23	about	about	IN
12350	2423	24	an	an	DT
12350	2423	25	inch	inch	NN
12350	2423	26	long	long	RB
12350	2423	27	and	and	CC
12350	2423	28	lay	lie	VBD
12350	2423	29	them	-PRON-	PRP
12350	2423	30	in	in	IN
12350	2423	31	cold	cold	JJ
12350	2423	32	water	water	NN
12350	2423	33	,	,	,
12350	2423	34	with	with	IN
12350	2423	35	a	a	DT
12350	2423	36	little	little	JJ
12350	2423	37	salt	salt	NN
12350	2423	38	,	,	,
12350	2423	39	for	for	IN
12350	2423	40	ten	ten	CD
12350	2423	41	or	or	CC
12350	2423	42	fifteen	fifteen	CD
12350	2423	43	minutes	minute	NNS
12350	2423	44	.	.	.
12350	2424	1	Heat	heat	VB
12350	2424	2	one	one	CD
12350	2424	3	tablespoon	tablespoon	NN
12350	2424	4	of	of	IN
12350	2424	5	drippings	dripping	NNS
12350	2424	6	in	in	IN
12350	2424	7	a	a	DT
12350	2424	8	stew	stew	NN
12350	2424	9	-	-	HYPH
12350	2424	10	pan	pan	NN
12350	2424	11	,	,	,
12350	2424	12	in	in	IN
12350	2424	13	which	which	WDT
12350	2424	14	you	-PRON-	PRP
12350	2424	15	have	have	VBP
12350	2424	16	cut	cut	VBN
12350	2424	17	up	up	RP
12350	2424	18	part	part	NN
12350	2424	19	of	of	IN
12350	2424	20	an	an	DT
12350	2424	21	onion	onion	NN
12350	2424	22	and	and	CC
12350	2424	23	some	some	DT
12350	2424	24	parsley	parsley	NN
12350	2424	25	;	;	:
12350	2424	26	cover	cover	VB
12350	2424	27	this	this	DT
12350	2424	28	and	and	CC
12350	2424	29	stew	stew	JJ
12350	2424	30	about	about	RB
12350	2424	31	ten	ten	CD
12350	2424	32	minutes	minute	NNS
12350	2424	33	.	.	.
12350	2425	1	In	in	IN
12350	2425	2	the	the	DT
12350	2425	3	meantime	meantime	NN
12350	2425	4	,	,	,
12350	2425	5	drain	drain	VB
12350	2425	6	the	the	DT
12350	2425	7	beans	bean	NNS
12350	2425	8	,	,	,
12350	2425	9	put	put	VBN
12350	2425	10	into	into	IN
12350	2425	11	the	the	DT
12350	2425	12	stew	stew	NN
12350	2425	13	-	-	HYPH
12350	2425	14	pan	pan	NN
12350	2425	15	and	and	CC
12350	2425	16	stew	stew	NN
12350	2425	17	until	until	IN
12350	2425	18	tender	tender	NN
12350	2425	19	;	;	:
12350	2425	20	add	add	VB
12350	2425	21	one	one	CD
12350	2425	22	tablespoon	tablespoon	NN
12350	2425	23	of	of	IN
12350	2425	24	flour	flour	NN
12350	2425	25	and	and	CC
12350	2425	26	season	season	NN
12350	2425	27	with	with	IN
12350	2425	28	salt	salt	NN
12350	2425	29	and	and	CC
12350	2425	30	pepper	pepper	NN
12350	2425	31	(	(	-LRB-
12350	2425	32	meat	meat	NN
12350	2425	33	gravy	gravy	NN
12350	2425	34	or	or	CC
12350	2425	35	soup	soup	NN
12350	2425	36	stock	stock	NN
12350	2425	37	will	will	MD
12350	2425	38	improve	improve	VB
12350	2425	39	them	-PRON-	PRP
12350	2425	40	)	)	-RRB-
12350	2425	41	.	.	.
12350	2426	1	You	-PRON-	PRP
12350	2426	2	may	may	MD
12350	2426	3	pare	pare	VB
12350	2426	4	about	about	IN
12350	2426	5	half	half	PDT
12350	2426	6	a	a	DT
12350	2426	7	dozen	dozen	NN
12350	2426	8	potatoes	potato	NNS
12350	2426	9	,	,	,
12350	2426	10	cut	cut	VBN
12350	2426	11	into	into	IN
12350	2426	12	dice	dice	NN
12350	2426	13	shape	shape	NN
12350	2426	14	,	,	,
12350	2426	15	and	and	CC
12350	2426	16	add	add	VB
12350	2426	17	to	to	IN
12350	2426	18	the	the	DT
12350	2426	19	beans	bean	NNS
12350	2426	20	.	.	.
12350	2427	1	If	if	IN
12350	2427	2	you	-PRON-	PRP
12350	2427	3	prefer	prefer	VBP
12350	2427	4	,	,	,
12350	2427	5	you	-PRON-	PRP
12350	2427	6	may	may	MD
12350	2427	7	add	add	VB
12350	2427	8	cream	cream	NN
12350	2427	9	or	or	CC
12350	2427	10	milk	milk	NN
12350	2427	11	instead	instead	RB
12350	2427	12	of	of	IN
12350	2427	13	soup	soup	NN
12350	2427	14	stock	stock	NN
12350	2427	15	and	and	CC
12350	2427	16	use	use	NN
12350	2427	17	butter	butter	NN
12350	2427	18	.	.	.
12350	2428	1	POTATOES	POTATOES	NNP
12350	2428	2	Potatoes	potato	NNS
12350	2428	3	are	be	VBP
12350	2428	4	valuable	valuable	JJ
12350	2428	5	articles	article	NNS
12350	2428	6	of	of	IN
12350	2428	7	food	food	NN
12350	2428	8	and	and	CC
12350	2428	9	care	care	NN
12350	2428	10	should	should	MD
12350	2428	11	be	be	VB
12350	2428	12	taken	take	VBN
12350	2428	13	in	in	IN
12350	2428	14	cooking	cook	VBG
12350	2428	15	them	-PRON-	PRP
12350	2428	16	.	.	.
12350	2429	1	The	the	DT
12350	2429	2	most	most	RBS
12350	2429	3	economical	economical	JJ
12350	2429	4	method	method	NN
12350	2429	5	is	be	VBZ
12350	2429	6	to	to	TO
12350	2429	7	cook	cook	VB
12350	2429	8	them	-PRON-	PRP
12350	2429	9	in	in	IN
12350	2429	10	their	-PRON-	PRP$
12350	2429	11	"	"	``
12350	2429	12	jackets	jacket	NNS
12350	2429	13	"	"	''
12350	2429	14	as	as	IN
12350	2429	15	there	there	EX
12350	2429	16	is	be	VBZ
12350	2429	17	not	not	RB
12350	2429	18	nearly	nearly	RB
12350	2429	19	as	as	RB
12350	2429	20	much	much	JJ
12350	2429	21	waste	waste	NN
12350	2429	22	of	of	IN
12350	2429	23	potato	potato	NN
12350	2429	24	or	or	CC
12350	2429	25	of	of	IN
12350	2429	26	the	the	DT
12350	2429	27	salts	salt	NNS
12350	2429	28	that	that	WDT
12350	2429	29	are	be	VBP
12350	2429	30	valuable	valuable	JJ
12350	2429	31	as	as	IN
12350	2429	32	food	food	NN
12350	2429	33	.	.	.
12350	2430	1	POTATOES	POTATOES	NNP
12350	2430	2	BOILED	boil	VBN
12350	2430	3	IN	in	IN
12350	2430	4	THEIR	their	NN
12350	2430	5	JACKETS	JACKETS	NNP
12350	2430	6	Potatoes	Potatoes	NNPS
12350	2430	7	should	should	MD
12350	2430	8	be	be	VB
12350	2430	9	well	well	RB
12350	2430	10	brushed	brush	VBN
12350	2430	11	and	and	CC
12350	2430	12	put	put	VBN
12350	2430	13	on	on	RP
12350	2430	14	to	to	TO
12350	2430	15	boil	boil	VB
12350	2430	16	in	in	IN
12350	2430	17	a	a	DT
12350	2430	18	saucepan	saucepan	NN
12350	2430	19	of	of	IN
12350	2430	20	boiling	boil	VBG
12350	2430	21	water	water	NN
12350	2430	22	;	;	:
12350	2430	23	they	-PRON-	PRP
12350	2430	24	should	should	MD
12350	2430	25	continue	continue	VB
12350	2430	26	boiling	boil	VBG
12350	2430	27	at	at	IN
12350	2430	28	the	the	DT
12350	2430	29	same	same	JJ
12350	2430	30	degree	degree	NN
12350	2430	31	of	of	IN
12350	2430	32	heat	heat	NN
12350	2430	33	until	until	IN
12350	2430	34	they	-PRON-	PRP
12350	2430	35	are	be	VBP
12350	2430	36	done	do	VBN
12350	2430	37	,	,	,
12350	2430	38	when	when	WRB
12350	2430	39	a	a	DT
12350	2430	40	fork	fork	NN
12350	2430	41	will	will	MD
12350	2430	42	easily	easily	RB
12350	2430	43	pierce	pierce	VB
12350	2430	44	them	-PRON-	PRP
12350	2430	45	.	.	.
12350	2431	1	This	this	DT
12350	2431	2	will	will	MD
12350	2431	3	take	take	VB
12350	2431	4	from	from	IN
12350	2431	5	twenty	twenty	CD
12350	2431	6	-	-	HYPH
12350	2431	7	five	five	CD
12350	2431	8	to	to	TO
12350	2431	9	thirty	thirty	CD
12350	2431	10	minutes	minute	NNS
12350	2431	11	.	.	.
12350	2432	1	Drain	drain	NN
12350	2432	2	,	,	,
12350	2432	3	draw	draw	VB
12350	2432	4	the	the	DT
12350	2432	5	saucepan	saucepan	NN
12350	2432	6	to	to	IN
12350	2432	7	a	a	DT
12350	2432	8	low	low	JJ
12350	2432	9	flame	flame	NN
12350	2432	10	,	,	,
12350	2432	11	place	place	VB
12350	2432	12	a	a	DT
12350	2432	13	clean	clean	JJ
12350	2432	14	cloth	cloth	NN
12350	2432	15	folded	fold	VBN
12350	2432	16	over	over	IN
12350	2432	17	the	the	DT
12350	2432	18	top	top	NN
12350	2432	19	of	of	IN
12350	2432	20	the	the	DT
12350	2432	21	saucepan	saucepan	NN
12350	2432	22	and	and	CC
12350	2432	23	press	press	VB
12350	2432	24	the	the	DT
12350	2432	25	lid	lid	NN
12350	2432	26	down	down	RB
12350	2432	27	over	over	IN
12350	2432	28	it	-PRON-	PRP
12350	2432	29	.	.	.
12350	2433	1	This	this	DT
12350	2433	2	dries	dry	VBZ
12350	2433	3	the	the	DT
12350	2433	4	potatoes	potato	NNS
12350	2433	5	and	and	CC
12350	2433	6	makes	make	VBZ
12350	2433	7	them	-PRON-	PRP
12350	2433	8	a	a	DT
12350	2433	9	good	good	JJ
12350	2433	10	color	color	NN
12350	2433	11	.	.	.
12350	2434	1	Hold	hold	VB
12350	2434	2	the	the	DT
12350	2434	3	potatoes	potato	NNS
12350	2434	4	in	in	IN
12350	2434	5	a	a	DT
12350	2434	6	cloth	cloth	NN
12350	2434	7	and	and	CC
12350	2434	8	peel	peel	VB
12350	2434	9	them	-PRON-	PRP
12350	2434	10	,	,	,
12350	2434	11	then	then	RB
12350	2434	12	reheat	reheat	VB
12350	2434	13	for	for	IN
12350	2434	14	one	one	CD
12350	2434	15	minute	minute	NN
12350	2434	16	and	and	CC
12350	2434	17	serve	serve	VB
12350	2434	18	.	.	.
12350	2435	1	New	new	JJ
12350	2435	2	potatoes	potato	NNS
12350	2435	3	,	,	,
12350	2435	4	if	if	IN
12350	2435	5	well	well	RB
12350	2435	6	brushed	brush	VBN
12350	2435	7	or	or	CC
12350	2435	8	scraped	scrape	VBN
12350	2435	9	do	do	VBP
12350	2435	10	not	not	RB
12350	2435	11	require	require	VB
12350	2435	12	peeling	peel	VBG
12350	2435	13	.	.	.
12350	2436	1	POTATOES	potatoes	RB
12350	2436	2	FOR	for	IN
12350	2436	3	TWENTY	twenty	CD
12350	2436	4	PEOPLE	PEOPLE	NNS
12350	2436	5	To	to	TO
12350	2436	6	serve	serve	VB
12350	2436	7	twenty	twenty	CD
12350	2436	8	people	people	NNS
12350	2436	9	one	one	CD
12350	2436	10	-	-	HYPH
12350	2436	11	half	half	NN
12350	2436	12	peck	peck	NN
12350	2436	13	of	of	IN
12350	2436	14	potatoes	potato	NNS
12350	2436	15	is	be	VBZ
12350	2436	16	required	require	VBN
12350	2436	17	.	.	.
12350	2437	1	BOILED	BOILED	NNP
12350	2437	2	POTATOES	POTATOES	NNP
12350	2437	3	Peel	peel	VBP
12350	2437	4	six	six	CD
12350	2437	5	or	or	CC
12350	2437	6	eight	eight	CD
12350	2437	7	potatoes	potato	NNS
12350	2437	8	,	,	,
12350	2437	9	and	and	CC
12350	2437	10	put	put	VBD
12350	2437	11	them	-PRON-	PRP
12350	2437	12	on	on	RP
12350	2437	13	in	in	IN
12350	2437	14	boiling	boil	VBG
12350	2437	15	water	water	NN
12350	2437	16	to	to	TO
12350	2437	17	which	which	WDT
12350	2437	18	has	have	VBZ
12350	2437	19	been	be	VBN
12350	2437	20	added	add	VBN
12350	2437	21	one	one	CD
12350	2437	22	teaspoon	teaspoon	NN
12350	2437	23	of	of	IN
12350	2437	24	salt	salt	NN
12350	2437	25	.	.	.
12350	2438	1	Boil	boil	VB
12350	2438	2	as	as	IN
12350	2438	3	above	above	RB
12350	2438	4	.	.	.
12350	2439	1	The	the	DT
12350	2439	2	saucepan	saucepan	NN
12350	2439	3	used	use	VBN
12350	2439	4	for	for	IN
12350	2439	5	cooking	cooking	NN
12350	2439	6	potatoes	potato	NNS
12350	2439	7	should	should	MD
12350	2439	8	be	be	VB
12350	2439	9	used	use	VBN
12350	2439	10	for	for	IN
12350	2439	11	no	no	DT
12350	2439	12	other	other	JJ
12350	2439	13	purpose	purpose	NN
12350	2439	14	.	.	.
12350	2440	1	BAKED	BAKED	NNP
12350	2440	2	POTATOES	POTATOES	NNP
12350	2440	3	,	,	,
12350	2440	4	No	no	UH
12350	2440	5	.	.	.
12350	2441	1	1	1	LS
12350	2441	2	Select	Select	NNP
12350	2441	3	fine	fine	JJ
12350	2441	4	,	,	,
12350	2441	5	smooth	smooth	JJ
12350	2441	6	potatoes	potato	NNS
12350	2441	7	and	and	CC
12350	2441	8	boil	boil	VB
12350	2441	9	them	-PRON-	PRP
12350	2441	10	about	about	RB
12350	2441	11	twenty	twenty	CD
12350	2441	12	minutes	minute	NNS
12350	2441	13	.	.	.
12350	2442	1	Drain	drain	VB
12350	2442	2	off	off	IN
12350	2442	3	the	the	DT
12350	2442	4	water	water	NN
12350	2442	5	,	,	,
12350	2442	6	remove	remove	VB
12350	2442	7	the	the	DT
12350	2442	8	skins	skin	NNS
12350	2442	9	and	and	CC
12350	2442	10	pack	pack	NN
12350	2442	11	in	in	IN
12350	2442	12	a	a	DT
12350	2442	13	buttered	buttered	JJ
12350	2442	14	dish	dish	NN
12350	2442	15	.	.	.
12350	2443	1	Lay	lay	VB
12350	2443	2	a	a	DT
12350	2443	3	small	small	JJ
12350	2443	4	piece	piece	NN
12350	2443	5	of	of	IN
12350	2443	6	butter	butter	NN
12350	2443	7	on	on	IN
12350	2443	8	each	each	DT
12350	2443	9	potato	potato	NN
12350	2443	10	,	,	,
12350	2443	11	sprinkle	sprinkle	VB
12350	2443	12	with	with	IN
12350	2443	13	salt	salt	NN
12350	2443	14	and	and	CC
12350	2443	15	pepper	pepper	NN
12350	2443	16	,	,	,
12350	2443	17	and	and	CC
12350	2443	18	sprinkle	sprinkle	VB
12350	2443	19	fine	fine	JJ
12350	2443	20	bread	bread	NN
12350	2443	21	crumbs	crumb	VBZ
12350	2443	22	over	over	IN
12350	2443	23	all	all	DT
12350	2443	24	,	,	,
12350	2443	25	with	with	IN
12350	2443	26	a	a	DT
12350	2443	27	few	few	JJ
12350	2443	28	tablespoons	tablespoon	NNS
12350	2443	29	of	of	IN
12350	2443	30	cream	cream	NN
12350	2443	31	.	.	.
12350	2444	1	Bake	bake	VB
12350	2444	2	until	until	IN
12350	2444	3	a	a	DT
12350	2444	4	nice	nice	JJ
12350	2444	5	light	light	NN
12350	2444	6	brown	brown	NN
12350	2444	7	.	.	.
12350	2445	1	Serve	serve	VB
12350	2445	2	in	in	IN
12350	2445	3	the	the	DT
12350	2445	4	same	same	JJ
12350	2445	5	dish	dish	NN
12350	2445	6	.	.	.
12350	2446	1	Garnish	garnish	VB
12350	2446	2	with	with	IN
12350	2446	3	parsley	parsley	NN
12350	2446	4	.	.	.
12350	2447	1	BAKED	BAKED	NNP
12350	2447	2	POTATOES	POTATOES	NNP
12350	2447	3	,	,	,
12350	2447	4	No	no	UH
12350	2447	5	.	.	.
12350	2448	1	2	2	LS
12350	2448	2	Wash	wash	VB
12350	2448	3	large	large	JJ
12350	2448	4	potatoes	potato	NNS
12350	2448	5	and	and	CC
12350	2448	6	bake	bake	NN
12350	2448	7	in	in	RP
12350	2448	8	a	a	DT
12350	2448	9	quick	quick	JJ
12350	2448	10	oven	oven	NN
12350	2448	11	until	until	IN
12350	2448	12	soft	soft	JJ
12350	2448	13	,	,	,
12350	2448	14	which	which	WDT
12350	2448	15	will	will	MD
12350	2448	16	take	take	VB
12350	2448	17	about	about	RB
12350	2448	18	three	three	CD
12350	2448	19	-	-	HYPH
12350	2448	20	quarters	quarter	NNS
12350	2448	21	of	of	IN
12350	2448	22	an	an	DT
12350	2448	23	hour	hour	NN
12350	2448	24	.	.	.
12350	2449	1	This	this	DT
12350	2449	2	is	be	VBZ
12350	2449	3	the	the	DT
12350	2449	4	most	most	RBS
12350	2449	5	wholesome	wholesome	JJ
12350	2449	6	way	way	NN
12350	2449	7	of	of	IN
12350	2449	8	cooking	cooking	NN
12350	2449	9	potatoes	potato	NNS
12350	2449	10	.	.	.
12350	2450	1	POTATO	potato	NN
12350	2450	2	BALLS	ball	NNS
12350	2450	3	WITH	with	IN
12350	2450	4	PARSLEY	PARSLEY	NNP
12350	2450	5	Pare	pare	VBP
12350	2450	6	very	very	RB
12350	2450	7	thin	thin	JJ
12350	2450	8	,	,	,
12350	2450	9	medium	medium	JJ
12350	2450	10	potatoes	potato	NNS
12350	2450	11	as	as	IN
12350	2450	12	near	near	IN
12350	2450	13	a	a	DT
12350	2450	14	size	size	NN
12350	2450	15	as	as	IN
12350	2450	16	possible	possible	JJ
12350	2450	17	.	.	.
12350	2451	1	Have	have	VBP
12350	2451	2	ready	ready	JJ
12350	2451	3	a	a	DT
12350	2451	4	pot	pot	NN
12350	2451	5	of	of	IN
12350	2451	6	boiling	boiling	NN
12350	2451	7	water	water	NN
12350	2451	8	,	,	,
12350	2451	9	salted	salt	VBN
12350	2451	10	,	,	,
12350	2451	11	drop	drop	VB
12350	2451	12	in	in	IN
12350	2451	13	the	the	DT
12350	2451	14	potatoes	potato	NNS
12350	2451	15	and	and	CC
12350	2451	16	keep	keep	VB
12350	2451	17	them	-PRON-	PRP
12350	2451	18	at	at	IN
12350	2451	19	a	a	DT
12350	2451	20	quick	quick	JJ
12350	2451	21	boil	boil	NN
12350	2451	22	until	until	IN
12350	2451	23	tender	tender	NN
12350	2451	24	.	.	.
12350	2452	1	Serve	serve	VB
12350	2452	2	with	with	IN
12350	2452	3	a	a	DT
12350	2452	4	batter	batter	NN
12350	2452	5	made	make	VBN
12350	2452	6	by	by	IN
12350	2452	7	beating	beat	VBG
12350	2452	8	to	to	IN
12350	2452	9	a	a	DT
12350	2452	10	cream	cream	NN
12350	2452	11	two	two	CD
12350	2452	12	tablespoons	tablespoon	NNS
12350	2452	13	of	of	IN
12350	2452	14	butter	butter	NN
12350	2452	15	,	,	,
12350	2452	16	one	one	CD
12350	2452	17	-	-	HYPH
12350	2452	18	half	half	NN
12350	2452	19	tablespoon	tablespoon	NN
12350	2452	20	of	of	IN
12350	2452	21	lemon	lemon	NN
12350	2452	22	juice	juice	NN
12350	2452	23	and	and	CC
12350	2452	24	one	one	CD
12350	2452	25	tablespoon	tablespoon	NN
12350	2452	26	of	of	IN
12350	2452	27	finely	finely	RB
12350	2452	28	minced	mince	VBN
12350	2452	29	parsley	parsley	NN
12350	2452	30	;	;	:
12350	2452	31	add	add	VB
12350	2452	32	salt	salt	NN
12350	2452	33	and	and	CC
12350	2452	34	a	a	DT
12350	2452	35	dash	dash	NN
12350	2452	36	of	of	IN
12350	2452	37	cayenne	cayenne	NN
12350	2452	38	pepper	pepper	NN
12350	2452	39	;	;	:
12350	2452	40	spread	spread	VBD
12350	2452	41	over	over	IN
12350	2452	42	the	the	DT
12350	2452	43	hot	hot	JJ
12350	2452	44	potatoes	potato	NNS
12350	2452	45	,	,	,
12350	2452	46	and	and	CC
12350	2452	47	it	-PRON-	PRP
12350	2452	48	will	will	MD
12350	2452	49	melt	melt	VB
12350	2452	50	into	into	IN
12350	2452	51	a	a	DT
12350	2452	52	delicious	delicious	JJ
12350	2452	53	dressing	dressing	NN
12350	2452	54	.	.	.
12350	2453	1	This	this	DT
12350	2453	2	is	be	VBZ
12350	2453	3	especially	especially	RB
12350	2453	4	nice	nice	JJ
12350	2453	5	to	to	TO
12350	2453	6	serve	serve	VB
12350	2453	7	with	with	IN
12350	2453	8	fish	fish	NN
12350	2453	9	.	.	.
12350	2454	1	NEW	new	JJ
12350	2454	2	POTATOES	POTATOES	NNP
12350	2454	3	Brush	Brush	NNP
12350	2454	4	and	and	CC
12350	2454	5	scrape	scrape	VB
12350	2454	6	off	off	RP
12350	2454	7	all	all	PDT
12350	2454	8	the	the	DT
12350	2454	9	skin	skin	NN
12350	2454	10	of	of	IN
12350	2454	11	six	six	CD
12350	2454	12	potatoes	potato	NNS
12350	2454	13	and	and	CC
12350	2454	14	boil	boil	VB
12350	2454	15	for	for	IN
12350	2454	16	half	half	PDT
12350	2454	17	an	an	DT
12350	2454	18	hour	hour	NN
12350	2454	19	in	in	IN
12350	2454	20	salted	salt	VBN
12350	2454	21	boiling	boiling	NN
12350	2454	22	water	water	NN
12350	2454	23	,	,	,
12350	2454	24	drain	drain	VB
12350	2454	25	,	,	,
12350	2454	26	salt	salt	NN
12350	2454	27	and	and	CC
12350	2454	28	dry	dry	VB
12350	2454	29	for	for	IN
12350	2454	30	a	a	DT
12350	2454	31	few	few	JJ
12350	2454	32	minutes	minute	NNS
12350	2454	33	,	,	,
12350	2454	34	and	and	CC
12350	2454	35	then	then	RB
12350	2454	36	pour	pour	VB
12350	2454	37	melted	melted	JJ
12350	2454	38	butter	butter	NN
12350	2454	39	over	over	IN
12350	2454	40	them	-PRON-	PRP
12350	2454	41	and	and	CC
12350	2454	42	sprinkle	sprinkle	VB
12350	2454	43	with	with	IN
12350	2454	44	chopped	chop	VBN
12350	2454	45	parsley	parsley	NN
12350	2454	46	.	.	.
12350	2455	1	MASHED	MASHED	NNP
12350	2455	2	POTATOES	potatoes	NN
12350	2455	3	Old	old	JJ
12350	2455	4	potatoes	potato	NNS
12350	2455	5	may	may	MD
12350	2455	6	be	be	VB
12350	2455	7	used	use	VBN
12350	2455	8	.	.	.
12350	2456	1	Pare	pare	VB
12350	2456	2	as	as	IN
12350	2456	3	many	many	JJ
12350	2456	4	potatoes	potato	NNS
12350	2456	5	as	as	IN
12350	2456	6	required	require	VBN
12350	2456	7	.	.	.
12350	2457	1	Boil	Boil	NNP
12350	2457	2	in	in	IN
12350	2457	3	salt	salt	NN
12350	2457	4	water	water	NN
12350	2457	5	,	,	,
12350	2457	6	drain	drain	VB
12350	2457	7	thoroughly	thoroughly	RB
12350	2457	8	when	when	WRB
12350	2457	9	done	do	VBN
12350	2457	10	and	and	CC
12350	2457	11	mash	mash	VB
12350	2457	12	them	-PRON-	PRP
12350	2457	13	in	in	IN
12350	2457	14	the	the	DT
12350	2457	15	pot	pot	NN
12350	2457	16	with	with	IN
12350	2457	17	a	a	DT
12350	2457	18	potato	potato	NN
12350	2457	19	masher	masher	NN
12350	2457	20	,	,	,
12350	2457	21	working	work	VBG
12350	2457	22	in	in	IN
12350	2457	23	a	a	DT
12350	2457	24	large	large	JJ
12350	2457	25	tablespoon	tablespoon	NN
12350	2457	26	of	of	IN
12350	2457	27	butter	butter	NN
12350	2457	28	and	and	CC
12350	2457	29	enough	enough	JJ
12350	2457	30	milk	milk	NN
12350	2457	31	to	to	TO
12350	2457	32	make	make	VB
12350	2457	33	them	-PRON-	PRP
12350	2457	34	resemble	resemble	VB
12350	2457	35	dough	dough	NN
12350	2457	36	,	,	,
12350	2457	37	do	do	VB
12350	2457	38	not	not	RB
12350	2457	39	allow	allow	VB
12350	2457	40	any	any	DT
12350	2457	41	lumps	lump	NNS
12350	2457	42	to	to	TO
12350	2457	43	form	form	VB
12350	2457	44	in	in	IN
12350	2457	45	your	-PRON-	PRP$
12350	2457	46	dish	dish	NN
12350	2457	47	.	.	.
12350	2458	1	Garnish	garnish	VB
12350	2458	2	with	with	IN
12350	2458	3	parsley	parsley	NN
12350	2458	4	.	.	.
12350	2459	1	SCALLOPED	SCALLOPED	NNP
12350	2459	2	POTATOES	POTATOES	NNP
12350	2459	3	,	,	,
12350	2459	4	No	no	UH
12350	2459	5	.	.	.
12350	2460	1	1	1	LS
12350	2460	2	Grease	Grease	VBG
12350	2460	3	a	a	DT
12350	2460	4	pan	pan	NN
12350	2460	5	with	with	IN
12350	2460	6	butter	butter	NN
12350	2460	7	.	.	.
12350	2461	1	Choose	choose	VB
12350	2461	2	the	the	DT
12350	2461	3	potatoes	potato	NNS
12350	2461	4	that	that	WDT
12350	2461	5	are	be	VBP
12350	2461	6	so	so	RB
12350	2461	7	big	big	JJ
12350	2461	8	or	or	CC
12350	2461	9	misshapen	misshapen	VB
12350	2461	10	you	-PRON-	PRP
12350	2461	11	would	would	MD
12350	2461	12	n't	not	RB
12350	2461	13	want	want	VB
12350	2461	14	to	to	TO
12350	2461	15	use	use	VB
12350	2461	16	them	-PRON-	PRP
12350	2461	17	for	for	IN
12350	2461	18	boiling	boil	VBG
12350	2461	19	or	or	CC
12350	2461	20	baking	baking	NN
12350	2461	21	.	.	.
12350	2462	1	Cut	cut	VB
12350	2462	2	them	-PRON-	PRP
12350	2462	3	in	in	IN
12350	2462	4	thin	thin	JJ
12350	2462	5	slices	slice	NNS
12350	2462	6	.	.	.
12350	2463	1	Spread	spread	VB
12350	2463	2	them	-PRON-	PRP
12350	2463	3	in	in	IN
12350	2463	4	the	the	DT
12350	2463	5	pan	pan	NN
12350	2463	6	in	in	IN
12350	2463	7	a	a	DT
12350	2463	8	layer	layer	NN
12350	2463	9	an	an	DT
12350	2463	10	inch	inch	NN
12350	2463	11	thick	thick	JJ
12350	2463	12	.	.	.
12350	2464	1	Sprinkle	sprinkle	VB
12350	2464	2	with	with	IN
12350	2464	3	pepper	pepper	NN
12350	2464	4	and	and	CC
12350	2464	5	salt	salt	NN
12350	2464	6	to	to	IN
12350	2464	7	taste	taste	NN
12350	2464	8	.	.	.
12350	2465	1	Dot	dot	NN
12350	2465	2	with	with	IN
12350	2465	3	butter	butter	NN
12350	2465	4	here	here	RB
12350	2465	5	and	and	CC
12350	2465	6	there	there	RB
12350	2465	7	,	,	,
12350	2465	8	perhaps	perhaps	RB
12350	2465	9	a	a	DT
12350	2465	10	half	half	JJ
12350	2465	11	teaspoon	teaspoon	NN
12350	2465	12	for	for	IN
12350	2465	13	each	each	DT
12350	2465	14	layer	layer	NN
12350	2465	15	.	.	.
12350	2466	1	Four	four	CD
12350	2466	2	or	or	CC
12350	2466	3	six	six	CD
12350	2466	4	bits	bit	NNS
12350	2466	5	of	of	IN
12350	2466	6	butter	butter	NN
12350	2466	7	should	should	MD
12350	2466	8	be	be	VB
12350	2466	9	sprinkled	sprinkle	VBN
12350	2466	10	over	over	IN
12350	2466	11	each	each	DT
12350	2466	12	layer	layer	NN
12350	2466	13	.	.	.
12350	2467	1	Repeat	repeat	VB
12350	2467	2	the	the	DT
12350	2467	3	layers	layer	NNS
12350	2467	4	of	of	IN
12350	2467	5	the	the	DT
12350	2467	6	raw	raw	JJ
12350	2467	7	potatoes	potato	NNS
12350	2467	8	until	until	IN
12350	2467	9	the	the	DT
12350	2467	10	pan	pan	NN
12350	2467	11	is	be	VBZ
12350	2467	12	full	full	JJ
12350	2467	13	.	.	.
12350	2468	1	Cover	cover	VB
12350	2468	2	them	-PRON-	PRP
12350	2468	3	with	with	IN
12350	2468	4	milk	milk	NN
12350	2468	5	.	.	.
12350	2469	1	Place	place	NN
12350	2469	2	in	in	IN
12350	2469	3	the	the	DT
12350	2469	4	oven	oven	NN
12350	2469	5	and	and	CC
12350	2469	6	cook	cook	NN
12350	2469	7	for	for	IN
12350	2469	8	one	one	CD
12350	2469	9	hour	hour	NN
12350	2469	10	.	.	.
12350	2470	1	SCALLOPED	SCALLOPED	NNP
12350	2470	2	POTATOES	POTATOES	NNP
12350	2470	3	,	,	,
12350	2470	4	No	no	UH
12350	2470	5	.	.	.
12350	2471	1	2	2	LS
12350	2471	2	Cut	cut	NN
12350	2471	3	two	two	CD
12350	2471	4	cups	cup	NNS
12350	2471	5	of	of	IN
12350	2471	6	cold	cold	JJ
12350	2471	7	potatoes	potato	NNS
12350	2471	8	into	into	IN
12350	2471	9	cubes	cube	NNS
12350	2471	10	;	;	:
12350	2471	11	mix	mix	VB
12350	2471	12	well	well	RB
12350	2471	13	with	with	IN
12350	2471	14	two	two	CD
12350	2471	15	cups	cup	NNS
12350	2471	16	of	of	IN
12350	2471	17	cream	cream	NN
12350	2471	18	sauce	sauce	NN
12350	2471	19	,	,	,
12350	2471	20	adding	add	VBG
12350	2471	21	more	more	JJR
12350	2471	22	seasoning	seasoning	NN
12350	2471	23	if	if	IN
12350	2471	24	necessary	necessary	JJ
12350	2471	25	;	;	:
12350	2471	26	pour	pour	VB
12350	2471	27	into	into	IN
12350	2471	28	a	a	DT
12350	2471	29	baking	baking	NN
12350	2471	30	dish	dish	NN
12350	2471	31	;	;	:
12350	2471	32	cover	cover	VB
12350	2471	33	with	with	IN
12350	2471	34	one	one	CD
12350	2471	35	cup	cup	NN
12350	2471	36	of	of	IN
12350	2471	37	bread	bread	NN
12350	2471	38	crumbs	crumb	NNS
12350	2471	39	and	and	CC
12350	2471	40	dot	dot	NN
12350	2471	41	with	with	IN
12350	2471	42	small	small	JJ
12350	2471	43	pieces	piece	NNS
12350	2471	44	of	of	IN
12350	2471	45	butter	butter	NN
12350	2471	46	and	and	CC
12350	2471	47	bake	bake	NN
12350	2471	48	for	for	IN
12350	2471	49	about	about	RB
12350	2471	50	half	half	PDT
12350	2471	51	an	an	DT
12350	2471	52	hour	hour	NN
12350	2471	53	.	.	.
12350	2472	1	ROAST	ROAST	NNP
12350	2472	2	POTATOES	potato	NNS
12350	2472	3	Take	take	VBP
12350	2472	4	either	either	CC
12350	2472	5	sweet	sweet	JJ
12350	2472	6	or	or	CC
12350	2472	7	Irish	irish	JJ
12350	2472	8	potatoes	potato	NNS
12350	2472	9	,	,	,
12350	2472	10	or	or	CC
12350	2472	11	both	both	DT
12350	2472	12	;	;	:
12350	2472	13	pare	pare	NNP
12350	2472	14	,	,	,
12350	2472	15	wash	wash	NNP
12350	2472	16	,	,	,
12350	2472	17	and	and	CC
12350	2472	18	salt	salt	VB
12350	2472	19	them	-PRON-	PRP
12350	2472	20	,	,	,
12350	2472	21	and	and	CC
12350	2472	22	lay	lie	VBD
12350	2472	23	them	-PRON-	PRP
12350	2472	24	around	around	IN
12350	2472	25	the	the	DT
12350	2472	26	meat	meat	NN
12350	2472	27	,	,	,
12350	2472	28	and	and	CC
12350	2472	29	let	let	VB
12350	2472	30	them	-PRON-	PRP
12350	2472	31	roast	roast	VB
12350	2472	32	for	for	IN
12350	2472	33	about	about	RB
12350	2472	34	three	three	CD
12350	2472	35	-	-	HYPH
12350	2472	36	quarters	quarter	NNS
12350	2472	37	of	of	IN
12350	2472	38	an	an	DT
12350	2472	39	hour	hour	NN
12350	2472	40	.	.	.
12350	2473	1	Turn	turn	VB
12350	2473	2	them	-PRON-	PRP
12350	2473	3	about	about	IN
12350	2473	4	once	once	RB
12350	2473	5	,	,	,
12350	2473	6	so	so	RB
12350	2473	7	they	-PRON-	PRP
12350	2473	8	will	will	MD
12350	2473	9	be	be	VB
12350	2473	10	nicely	nicely	RB
12350	2473	11	browned	brown	VBN
12350	2473	12	.	.	.
12350	2474	1	CREAMED	CREAMED	NNS
12350	2474	2	POTATOES	potato	NNS
12350	2474	3	Make	make	VBP
12350	2474	4	a	a	DT
12350	2474	5	cream	cream	NN
12350	2474	6	sauce	sauce	NN
12350	2474	7	,	,	,
12350	2474	8	a	a	DT
12350	2474	9	little	little	JJ
12350	2474	10	thinner	thin	JJR
12350	2474	11	than	than	IN
12350	2474	12	usual	usual	JJ
12350	2474	13	by	by	IN
12350	2474	14	adding	add	VBG
12350	2474	15	a	a	DT
12350	2474	16	little	little	JJ
12350	2474	17	extra	extra	JJ
12350	2474	18	milk	milk	NN
12350	2474	19	.	.	.
12350	2475	1	Cut	cut	NN
12350	2475	2	two	two	CD
12350	2475	3	cups	cup	NNS
12350	2475	4	of	of	IN
12350	2475	5	boiled	boil	VBN
12350	2475	6	potatoes	potato	NNS
12350	2475	7	into	into	IN
12350	2475	8	small	small	JJ
12350	2475	9	cubes	cube	NNS
12350	2475	10	and	and	CC
12350	2475	11	mix	mix	VB
12350	2475	12	them	-PRON-	PRP
12350	2475	13	thoroughly	thoroughly	RB
12350	2475	14	with	with	IN
12350	2475	15	the	the	DT
12350	2475	16	same	same	JJ
12350	2475	17	.	.	.
12350	2476	1	Cook	cook	VB
12350	2476	2	in	in	IN
12350	2476	3	a	a	DT
12350	2476	4	double	double	JJ
12350	2476	5	boiler	boiler	NN
12350	2476	6	until	until	IN
12350	2476	7	the	the	DT
12350	2476	8	potatoes	potato	NNS
12350	2476	9	are	be	VBP
12350	2476	10	thoroughly	thoroughly	RB
12350	2476	11	hot	hot	JJ
12350	2476	12	,	,	,
12350	2476	13	add	add	VB
12350	2476	14	a	a	DT
12350	2476	15	little	little	JJ
12350	2476	16	chopped	chop	VBN
12350	2476	17	parsley	parsley	NN
12350	2476	18	if	if	IN
12350	2476	19	desired	desire	VBN
12350	2476	20	,	,	,
12350	2476	21	and	and	CC
12350	2476	22	serve	serve	VB
12350	2476	23	.	.	.
12350	2477	1	POTATOES	POTATOES	NNP
12350	2477	2	AU	AU	NNP
12350	2477	3	GRATIN	GRATIN	NNP
12350	2477	4	Slice	Slice	NNP
12350	2477	5	two	two	CD
12350	2477	6	cups	cup	NNS
12350	2477	7	of	of	IN
12350	2477	8	cold	cold	JJ
12350	2477	9	boiled	boil	VBN
12350	2477	10	potatoes	potato	NNS
12350	2477	11	and	and	CC
12350	2477	12	add	add	VB
12350	2477	13	them	-PRON-	PRP
12350	2477	14	to	to	IN
12350	2477	15	two	two	CD
12350	2477	16	cups	cup	NNS
12350	2477	17	of	of	IN
12350	2477	18	hot	hot	JJ
12350	2477	19	cream	cream	NN
12350	2477	20	sauce	sauce	NN
12350	2477	21	.	.	.
12350	2478	1	Bring	bring	VB
12350	2478	2	all	all	DT
12350	2478	3	to	to	IN
12350	2478	4	a	a	DT
12350	2478	5	boil	boil	NN
12350	2478	6	;	;	:
12350	2478	7	remove	remove	VB
12350	2478	8	and	and	CC
12350	2478	9	add	add	VB
12350	2478	10	three	three	CD
12350	2478	11	tablespoons	tablespoon	NNS
12350	2478	12	of	of	IN
12350	2478	13	grated	grate	VBN
12350	2478	14	cheese	cheese	NN
12350	2478	15	,	,	,
12350	2478	16	salt	salt	NN
12350	2478	17	and	and	CC
12350	2478	18	pepper	pepper	NN
12350	2478	19	to	to	IN
12350	2478	20	taste	taste	NN
12350	2478	21	.	.	.
12350	2479	1	Pour	pour	VB
12350	2479	2	all	all	DT
12350	2479	3	into	into	IN
12350	2479	4	a	a	DT
12350	2479	5	baking	baking	NN
12350	2479	6	dish	dish	NN
12350	2479	7	,	,	,
12350	2479	8	sprinkle	sprinkle	VB
12350	2479	9	buttered	buttered	JJ
12350	2479	10	bread	bread	NN
12350	2479	11	crumbs	crumb	VBZ
12350	2479	12	over	over	IN
12350	2479	13	the	the	DT
12350	2479	14	top	top	NN
12350	2479	15	and	and	CC
12350	2479	16	set	set	VBN
12350	2479	17	in	in	IN
12350	2479	18	the	the	DT
12350	2479	19	oven	oven	NN
12350	2479	20	to	to	TO
12350	2479	21	brown	brown	VB
12350	2479	22	.	.	.
12350	2480	1	GERMAN	GERMAN	NNP
12350	2480	2	FRIED	FRIED	NNP
12350	2480	3	POTATOES	potatoes	NN
12350	2480	4	Cut	cut	VB
12350	2480	5	up	up	RP
12350	2480	6	some	some	DT
12350	2480	7	raw	raw	JJ
12350	2480	8	potatoes	potato	NNS
12350	2480	9	quite	quite	RB
12350	2480	10	thin	thin	JJ
12350	2480	11	,	,	,
12350	2480	12	salt	salt	NN
12350	2480	13	and	and	CC
12350	2480	14	pepper	pepper	NN
12350	2480	15	and	and	CC
12350	2480	16	drop	drop	NN
12350	2480	17	in	in	IN
12350	2480	18	boiling	boil	VBG
12350	2480	19	fat	fat	NN
12350	2480	20	.	.	.
12350	2481	1	Cover	cover	VB
12350	2481	2	up	up	RP
12350	2481	3	at	at	IN
12350	2481	4	first	first	RB
12350	2481	5	to	to	TO
12350	2481	6	soften	soften	VB
12350	2481	7	them	-PRON-	PRP
12350	2481	8	.	.	.
12350	2482	1	Turn	turn	VB
12350	2482	2	frequently	frequently	RB
12350	2482	3	to	to	TO
12350	2482	4	prevent	prevent	VB
12350	2482	5	burning	burning	NN
12350	2482	6	and	and	CC
12350	2482	7	then	then	RB
12350	2482	8	remove	remove	VB
12350	2482	9	the	the	DT
12350	2482	10	cover	cover	NN
12350	2482	11	to	to	TO
12350	2482	12	brown	brown	VB
12350	2482	13	slightly	slightly	RB
12350	2482	14	.	.	.
12350	2483	1	SARATOGA	SARATOGA	NNP
12350	2483	2	CHIPS	CHIPS	NNP
12350	2483	3	Proceed	proceed	VBP
12350	2483	4	as	as	IN
12350	2483	5	above	above	RB
12350	2483	6	;	;	:
12350	2483	7	but	but	CC
12350	2483	8	do	do	VBP
12350	2483	9	not	not	RB
12350	2483	10	cover	cover	VB
12350	2483	11	and	and	CC
12350	2483	12	do	do	VBP
12350	2483	13	not	not	RB
12350	2483	14	take	take	VB
12350	2483	15	as	as	RB
12350	2483	16	many	many	JJ
12350	2483	17	potatoes	potato	NNS
12350	2483	18	at	at	IN
12350	2483	19	one	one	CD
12350	2483	20	time	time	NN
12350	2483	21	.	.	.
12350	2484	1	HASHED	HASHED	NNP
12350	2484	2	BROWN	BROWN	NNP
12350	2484	3	POTATOES	potato	NNS
12350	2484	4	,	,	,
12350	2484	5	LYONNAISE	LYONNAISE	NNP
12350	2484	6	Finely	finely	RB
12350	2484	7	hash	hash	VB
12350	2484	8	up	up	RP
12350	2484	9	six	six	CD
12350	2484	10	cold	cold	JJ
12350	2484	11	boiled	boil	VBN
12350	2484	12	potatoes	potato	NNS
12350	2484	13	and	and	CC
12350	2484	14	keep	keep	VB
12350	2484	15	on	on	RP
12350	2484	16	a	a	DT
12350	2484	17	plate	plate	NN
12350	2484	18	.	.	.
12350	2485	1	Heat	heat	VB
12350	2485	2	one	one	CD
12350	2485	3	tablespoon	tablespoon	NN
12350	2485	4	of	of	IN
12350	2485	5	butter	butter	NN
12350	2485	6	in	in	IN
12350	2485	7	a	a	DT
12350	2485	8	frying	frying	JJ
12350	2485	9	-	-	HYPH
12350	2485	10	pan	pan	NN
12350	2485	11	,	,	,
12350	2485	12	add	add	VB
12350	2485	13	a	a	DT
12350	2485	14	finely	finely	RB
12350	2485	15	chopped	chop	VBN
12350	2485	16	onion	onion	NN
12350	2485	17	,	,	,
12350	2485	18	and	and	CC
12350	2485	19	lightly	lightly	RB
12350	2485	20	brown	brown	JJ
12350	2485	21	for	for	IN
12350	2485	22	three	three	CD
12350	2485	23	minutes	minute	NNS
12350	2485	24	,	,	,
12350	2485	25	then	then	RB
12350	2485	26	add	add	VB
12350	2485	27	the	the	DT
12350	2485	28	potatoes	potato	NNS
12350	2485	29	.	.	.
12350	2486	1	Season	season	NN
12350	2486	2	with	with	IN
12350	2486	3	one	one	CD
12350	2486	4	-	-	HYPH
12350	2486	5	half	half	NN
12350	2486	6	teaspoon	teaspoon	NN
12350	2486	7	of	of	IN
12350	2486	8	salt	salt	NN
12350	2486	9	and	and	CC
12350	2486	10	two	two	CD
12350	2486	11	saltspoons	saltspoon	NNS
12350	2486	12	of	of	IN
12350	2486	13	white	white	JJ
12350	2486	14	pepper	pepper	NN
12350	2486	15	,	,	,
12350	2486	16	evenly	evenly	RB
12350	2486	17	sprinkled	sprinkle	VBN
12350	2486	18	over	over	RP
12350	2486	19	,	,	,
12350	2486	20	then	then	RB
12350	2486	21	nicely	nicely	RB
12350	2486	22	brown	brown	VB
12350	2486	23	them	-PRON-	PRP
12350	2486	24	for	for	IN
12350	2486	25	ten	ten	CD
12350	2486	26	minutes	minute	NNS
12350	2486	27	,	,	,
12350	2486	28	occasionally	occasionally	RB
12350	2486	29	tossing	toss	VBG
12350	2486	30	them	-PRON-	PRP
12350	2486	31	meanwhile	meanwhile	RB
12350	2486	32	.	.	.
12350	2487	1	Give	give	VB
12350	2487	2	them	-PRON-	PRP
12350	2487	3	a	a	DT
12350	2487	4	nice	nice	JJ
12350	2487	5	omelet	omelet	NN
12350	2487	6	form	form	NN
12350	2487	7	,	,	,
12350	2487	8	brown	brown	JJ
12350	2487	9	for	for	IN
12350	2487	10	eight	eight	CD
12350	2487	11	minutes	minute	NNS
12350	2487	12	more	more	RBR
12350	2487	13	,	,	,
12350	2487	14	turn	turn	VB
12350	2487	15	on	on	RP
12350	2487	16	a	a	DT
12350	2487	17	hot	hot	JJ
12350	2487	18	dish	dish	NN
12350	2487	19	,	,	,
12350	2487	20	sprinkle	sprinkle	VB
12350	2487	21	a	a	DT
12350	2487	22	little	little	JJ
12350	2487	23	freshly	freshly	RB
12350	2487	24	chopped	chop	VBN
12350	2487	25	parsley	parsley	NN
12350	2487	26	over	over	RP
12350	2487	27	and	and	CC
12350	2487	28	serve	serve	VB
12350	2487	29	.	.	.
12350	2488	1	These	these	DT
12350	2488	2	potatoes	potato	NNS
12350	2488	3	may	may	MD
12350	2488	4	be	be	VB
12350	2488	5	prepared	prepare	VBN
12350	2488	6	with	with	IN
12350	2488	7	fat	fat	NN
12350	2488	8	in	in	IN
12350	2488	9	place	place	NN
12350	2488	10	of	of	IN
12350	2488	11	butter	butter	NN
12350	2488	12	.	.	.
12350	2489	1	CURRIED	CURRIED	NNP
12350	2489	2	POTATOES	POTATOES	NNP
12350	2489	3	Melt	Melt	NNP
12350	2489	4	two	two	CD
12350	2489	5	tablespoons	tablespoon	NNS
12350	2489	6	of	of	IN
12350	2489	7	fat	fat	NN
12350	2489	8	in	in	IN
12350	2489	9	a	a	DT
12350	2489	10	frying	frying	JJ
12350	2489	11	-	-	HYPH
12350	2489	12	pan	pan	NN
12350	2489	13	;	;	:
12350	2489	14	add	add	VB
12350	2489	15	one	one	CD
12350	2489	16	onion	onion	NN
12350	2489	17	chopped	chop	VBD
12350	2489	18	fine	fine	JJ
12350	2489	19	and	and	CC
12350	2489	20	cook	cook	VBP
12350	2489	21	until	until	IN
12350	2489	22	straw	straw	NN
12350	2489	23	color	color	NN
12350	2489	24	.	.	.
12350	2490	1	Add	add	VB
12350	2490	2	two	two	CD
12350	2490	3	cups	cup	NNS
12350	2490	4	of	of	IN
12350	2490	5	boiled	boil	VBN
12350	2490	6	potatoes	potato	NNS
12350	2490	7	,	,	,
12350	2490	8	cut	cut	VBN
12350	2490	9	in	in	IN
12350	2490	10	dice	dice	NN
12350	2490	11	,	,	,
12350	2490	12	one	one	CD
12350	2490	13	-	-	HYPH
12350	2490	14	half	half	NN
12350	2490	15	cup	cup	NN
12350	2490	16	of	of	IN
12350	2490	17	stock	stock	NN
12350	2490	18	,	,	,
12350	2490	19	and	and	CC
12350	2490	20	one	one	CD
12350	2490	21	tablespoon	tablespoon	NN
12350	2490	22	of	of	IN
12350	2490	23	curry	curry	NN
12350	2490	24	powder	powder	NN
12350	2490	25	.	.	.
12350	2491	1	Cook	cook	VB
12350	2491	2	until	until	IN
12350	2491	3	the	the	DT
12350	2491	4	stock	stock	NN
12350	2491	5	has	have	VBZ
12350	2491	6	been	be	VBN
12350	2491	7	absorbed	absorb	VBN
12350	2491	8	;	;	:
12350	2491	9	then	then	RB
12350	2491	10	add	add	VB
12350	2491	11	one	one	CD
12350	2491	12	-	-	HYPH
12350	2491	13	half	half	NN
12350	2491	14	teaspoon	teaspoon	NN
12350	2491	15	of	of	IN
12350	2491	16	salt	salt	NN
12350	2491	17	,	,	,
12350	2491	18	a	a	DT
12350	2491	19	dash	dash	NN
12350	2491	20	of	of	IN
12350	2491	21	red	red	JJ
12350	2491	22	pepper	pepper	NN
12350	2491	23	,	,	,
12350	2491	24	and	and	CC
12350	2491	25	one	one	CD
12350	2491	26	teaspoon	teaspoon	NN
12350	2491	27	of	of	IN
12350	2491	28	lemon	lemon	NN
12350	2491	29	juice	juice	NN
12350	2491	30	.	.	.
12350	2492	1	POTATO	potato	NN
12350	2492	2	CAKES	cake	NNS
12350	2492	3	Take	take	VBP
12350	2492	4	cold	cold	JJ
12350	2492	5	mashed	mash	VBN
12350	2492	6	potatoes	potato	NNS
12350	2492	7	or	or	CC
12350	2492	8	cold	cold	JJ
12350	2492	9	baked	baked	JJ
12350	2492	10	or	or	CC
12350	2492	11	boiled	boil	VBN
12350	2492	12	potatoes	potato	NNS
12350	2492	13	that	that	WDT
12350	2492	14	have	have	VBP
12350	2492	15	been	be	VBN
12350	2492	16	mashed	mash	VBN
12350	2492	17	and	and	CC
12350	2492	18	seasoned	season	VBN
12350	2492	19	;	;	:
12350	2492	20	roll	roll	VB
12350	2492	21	into	into	IN
12350	2492	22	balls	ball	NNS
12350	2492	23	,	,	,
12350	2492	24	dusting	dust	VBG
12350	2492	25	the	the	DT
12350	2492	26	hands	hand	NNS
12350	2492	27	well	well	RB
12350	2492	28	with	with	IN
12350	2492	29	flour	flour	NN
12350	2492	30	first	first	RB
12350	2492	31	.	.	.
12350	2493	1	Flatten	flatten	VB
12350	2493	2	into	into	IN
12350	2493	3	cakes	cake	NNS
12350	2493	4	and	and	CC
12350	2493	5	sauté	sauté	NN
12350	2493	6	in	in	IN
12350	2493	7	butter	butter	NN
12350	2493	8	,	,	,
12350	2493	9	or	or	CC
12350	2493	10	place	place	NN
12350	2493	11	on	on	IN
12350	2493	12	a	a	DT
12350	2493	13	buttered	butter	VBN
12350	2493	14	tin	tin	NN
12350	2493	15	with	with	IN
12350	2493	16	a	a	DT
12350	2493	17	small	small	JJ
12350	2493	18	piece	piece	NN
12350	2493	19	of	of	IN
12350	2493	20	butter	butter	NN
12350	2493	21	on	on	IN
12350	2493	22	the	the	DT
12350	2493	23	top	top	NN
12350	2493	24	of	of	IN
12350	2493	25	each	each	DT
12350	2493	26	and	and	CC
12350	2493	27	bake	bake	VB
12350	2493	28	in	in	RP
12350	2493	29	a	a	DT
12350	2493	30	hot	hot	JJ
12350	2493	31	oven	oven	NN
12350	2493	32	until	until	IN
12350	2493	33	golden	golden	NNP
12350	2493	34	brown	brown	NNP
12350	2493	35	.	.	.
12350	2494	1	POTATOES	potato	NNS
12350	2494	2	AND	and	CC
12350	2494	3	CORN	CORN	NNS
12350	2494	4	Butter	Butter	NNP
12350	2494	5	well	well	RB
12350	2494	6	a	a	DT
12350	2494	7	deep	deep	JJ
12350	2494	8	baking	baking	NN
12350	2494	9	dish	dish	NN
12350	2494	10	,	,	,
12350	2494	11	holding	hold	VBG
12350	2494	12	a	a	DT
12350	2494	13	quart	quart	NN
12350	2494	14	or	or	CC
12350	2494	15	more	more	JJR
12350	2494	16	.	.	.
12350	2495	1	In	in	IN
12350	2495	2	the	the	DT
12350	2495	3	bottom	bottom	JJ
12350	2495	4	place	place	NN
12350	2495	5	a	a	DT
12350	2495	6	layer	layer	NN
12350	2495	7	of	of	IN
12350	2495	8	potatoes	potato	NNS
12350	2495	9	,	,	,
12350	2495	10	sliced	slice	VBD
12350	2495	11	thin	thin	JJ
12350	2495	12	,	,	,
12350	2495	13	then	then	RB
12350	2495	14	a	a	DT
12350	2495	15	layer	layer	NN
12350	2495	16	of	of	IN
12350	2495	17	corn	corn	NN
12350	2495	18	,	,	,
12350	2495	19	using	use	VBG
12350	2495	20	one	one	CD
12350	2495	21	-	-	HYPH
12350	2495	22	half	half	NN
12350	2495	23	the	the	DT
12350	2495	24	contents	content	NNS
12350	2495	25	of	of	IN
12350	2495	26	a	a	DT
12350	2495	27	can	can	NN
12350	2495	28	.	.	.
12350	2496	1	On	on	IN
12350	2496	2	this	this	DT
12350	2496	3	sprinkle	sprinkle	VB
12350	2496	4	a	a	DT
12350	2496	5	little	little	JJ
12350	2496	6	grated	grated	JJ
12350	2496	7	onion	onion	NN
12350	2496	8	and	and	CC
12350	2496	9	season	season	NN
12350	2496	10	with	with	IN
12350	2496	11	salt	salt	NN
12350	2496	12	,	,	,
12350	2496	13	pepper	pepper	NN
12350	2496	14	and	and	CC
12350	2496	15	bits	bit	NNS
12350	2496	16	of	of	IN
12350	2496	17	butter	butter	NN
12350	2496	18	.	.	.
12350	2497	1	Add	add	VB
12350	2497	2	another	another	DT
12350	2497	3	layer	layer	NN
12350	2497	4	of	of	IN
12350	2497	5	potatoes	potato	NNS
12350	2497	6	,	,	,
12350	2497	7	then	then	RB
12350	2497	8	the	the	DT
12350	2497	9	rest	rest	NN
12350	2497	10	of	of	IN
12350	2497	11	the	the	DT
12350	2497	12	corn	corn	NN
12350	2497	13	,	,	,
12350	2497	14	seasoning	seasoning	NN
12350	2497	15	as	as	IN
12350	2497	16	before	before	RB
12350	2497	17	,	,	,
12350	2497	18	and	and	CC
12350	2497	19	cover	cover	VB
12350	2497	20	the	the	DT
12350	2497	21	whole	whole	NN
12350	2497	22	with	with	IN
12350	2497	23	a	a	DT
12350	2497	24	layer	layer	NN
12350	2497	25	of	of	IN
12350	2497	26	cracker	cracker	NN
12350	2497	27	crumbs	crumb	NNS
12350	2497	28	.	.	.
12350	2498	1	Dot	dot	VB
12350	2498	2	well	well	RB
12350	2498	3	with	with	IN
12350	2498	4	butter	butter	NN
12350	2498	5	,	,	,
12350	2498	6	pour	pour	VB
12350	2498	7	on	on	IN
12350	2498	8	milk	milk	NN
12350	2498	9	until	until	IN
12350	2498	10	it	-PRON-	PRP
12350	2498	11	comes	come	VBZ
12350	2498	12	to	to	IN
12350	2498	13	the	the	DT
12350	2498	14	top	top	NN
12350	2498	15	,	,	,
12350	2498	16	and	and	CC
12350	2498	17	bake	bake	VB
12350	2498	18	three	three	CD
12350	2498	19	-	-	HYPH
12350	2498	20	quarters	quarter	NNS
12350	2498	21	of	of	IN
12350	2498	22	an	an	DT
12350	2498	23	hour	hour	NN
12350	2498	24	.	.	.
12350	2499	1	Use	use	VB
12350	2499	2	cooked	cooked	JJ
12350	2499	3	potatoes	potato	NNS
12350	2499	4	,	,	,
12350	2499	5	having	have	VBG
12350	2499	6	them	-PRON-	PRP
12350	2499	7	cold	cold	JJ
12350	2499	8	before	before	IN
12350	2499	9	slicing	slicing	NN
12350	2499	10	.	.	.
12350	2500	1	FRENCH	FRENCH	NNP
12350	2500	2	FRIED	FRIED	NNP
12350	2500	3	POTATOES	POTATOES	NNP
12350	2500	4	Pare	Pare	NNP
12350	2500	5	the	the	DT
12350	2500	6	potatoes	potato	NNS
12350	2500	7	and	and	CC
12350	2500	8	throw	throw	VB
12350	2500	9	them	-PRON-	PRP
12350	2500	10	into	into	IN
12350	2500	11	cold	cold	JJ
12350	2500	12	water	water	NN
12350	2500	13	until	until	IN
12350	2500	14	needed	need	VBN
12350	2500	15	.	.	.
12350	2501	1	Dry	Dry	VBD
12350	2501	2	them	-PRON-	PRP
12350	2501	3	with	with	IN
12350	2501	4	a	a	DT
12350	2501	5	towel	towel	NN
12350	2501	6	;	;	:
12350	2501	7	cut	cut	VBN
12350	2501	8	into	into	IN
12350	2501	9	small	small	JJ
12350	2501	10	pieces	piece	NNS
12350	2501	11	lengthwise	lengthwise	RB
12350	2501	12	of	of	IN
12350	2501	13	the	the	DT
12350	2501	14	potato	potato	NN
12350	2501	15	;	;	:
12350	2501	16	drop	drop	VB
12350	2501	17	them	-PRON-	PRP
12350	2501	18	into	into	IN
12350	2501	19	hot	hot	JJ
12350	2501	20	fat	fat	NN
12350	2501	21	and	and	CC
12350	2501	22	remove	remove	VB
12350	2501	23	when	when	WRB
12350	2501	24	lightly	lightly	RB
12350	2501	25	browned	brown	VBN
12350	2501	26	.	.	.
12350	2502	1	It	-PRON-	PRP
12350	2502	2	is	be	VBZ
12350	2502	3	better	well	JJR
12350	2502	4	to	to	TO
12350	2502	5	fry	fry	VB
12350	2502	6	only	only	RB
12350	2502	7	a	a	DT
12350	2502	8	few	few	JJ
12350	2502	9	at	at	IN
12350	2502	10	a	a	DT
12350	2502	11	time	time	NN
12350	2502	12	,	,	,
12350	2502	13	letting	let	VBG
12350	2502	14	those	those	DT
12350	2502	15	done	do	VBN
12350	2502	16	stand	stand	NN
12350	2502	17	in	in	IN
12350	2502	18	a	a	DT
12350	2502	19	colander	colander	NN
12350	2502	20	in	in	IN
12350	2502	21	the	the	DT
12350	2502	22	oven	oven	NN
12350	2502	23	to	to	TO
12350	2502	24	keep	keep	VB
12350	2502	25	hot	hot	JJ
12350	2502	26	.	.	.
12350	2503	1	When	when	WRB
12350	2503	2	all	all	DT
12350	2503	3	are	be	VBP
12350	2503	4	done	do	VBN
12350	2503	5	,	,	,
12350	2503	6	sprinkle	sprinkle	VB
12350	2503	7	with	with	IN
12350	2503	8	salt	salt	NN
12350	2503	9	and	and	CC
12350	2503	10	serve	serve	VB
12350	2503	11	at	at	IN
12350	2503	12	once	once	RB
12350	2503	13	.	.	.
12350	2504	1	For	for	IN
12350	2504	2	variety	variety	NN
12350	2504	3	;	;	:
12350	2504	4	and	and	CC
12350	2504	5	for	for	IN
12350	2504	6	use	use	NN
12350	2504	7	in	in	IN
12350	2504	8	garnishing	garnishing	NN
12350	2504	9	,	,	,
12350	2504	10	cut	cut	VBD
12350	2504	11	the	the	DT
12350	2504	12	potatoes	potato	NNS
12350	2504	13	into	into	IN
12350	2504	14	balls	ball	NNS
12350	2504	15	,	,	,
12350	2504	16	using	use	VBG
12350	2504	17	the	the	DT
12350	2504	18	vegetable	vegetable	NN
12350	2504	19	cutter	cutter	NN
12350	2504	20	which	which	WDT
12350	2504	21	comes	come	VBZ
12350	2504	22	for	for	IN
12350	2504	23	this	this	DT
12350	2504	24	purpose	purpose	NN
12350	2504	25	.	.	.
12350	2505	1	POTATOES	POTATOES	NNP
12350	2505	2	WITH	with	IN
12350	2505	3	CARAWAY	CARAWAY	NNP
12350	2505	4	SEEDS	SEEDS	NNP
12350	2505	5	Boil	Boil	NNP
12350	2505	6	medium	medium	JJ
12350	2505	7	-	-	HYPH
12350	2505	8	sized	sized	JJ
12350	2505	9	potatoes	potato	NNS
12350	2505	10	in	in	IN
12350	2505	11	their	-PRON-	PRP$
12350	2505	12	jackets	jacket	NNS
12350	2505	13	until	until	IN
12350	2505	14	tender	tender	NN
12350	2505	15	,	,	,
12350	2505	16	peel	peel	JJ
12350	2505	17	while	while	IN
12350	2505	18	hot	hot	JJ
12350	2505	19	.	.	.
12350	2506	1	Put	put	VB
12350	2506	2	two	two	CD
12350	2506	3	tablespoons	tablespoon	NNS
12350	2506	4	of	of	IN
12350	2506	5	butter	butter	NN
12350	2506	6	or	or	CC
12350	2506	7	fat	fat	NN
12350	2506	8	in	in	IN
12350	2506	9	spider	spider	NN
12350	2506	10	,	,	,
12350	2506	11	when	when	WRB
12350	2506	12	hot	hot	JJ
12350	2506	13	add	add	NN
12350	2506	14	potatoes	potato	NNS
12350	2506	15	,	,	,
12350	2506	16	brown	brown	JJ
12350	2506	17	well	well	RB
12350	2506	18	all	all	RB
12350	2506	19	over	over	RB
12350	2506	20	.	.	.
12350	2507	1	Drain	drain	NN
12350	2507	2	,	,	,
12350	2507	3	sprinkle	sprinkle	VB
12350	2507	4	with	with	IN
12350	2507	5	salt	salt	NN
12350	2507	6	and	and	CC
12350	2507	7	one	one	CD
12350	2507	8	teaspoon	teaspoon	NN
12350	2507	9	of	of	IN
12350	2507	10	caraway	caraway	JJ
12350	2507	11	seeds	seed	NNS
12350	2507	12	and	and	CC
12350	2507	13	serve	serve	VB
12350	2507	14	hot	hot	JJ
12350	2507	15	.	.	.
12350	2508	1	POTATOES	POTATOES	NNP
12350	2508	2	AND	and	CC
12350	2508	3	PEARS	PEARS	NNP
12350	2508	4	Heat	Heat	NNP
12350	2508	5	two	two	CD
12350	2508	6	tablespoons	tablespoon	NNS
12350	2508	7	of	of	IN
12350	2508	8	fat	fat	NN
12350	2508	9	,	,	,
12350	2508	10	add	add	VB
12350	2508	11	chopped	chopped	JJ
12350	2508	12	onion	onion	NN
12350	2508	13	and	and	CC
12350	2508	14	two	two	CD
12350	2508	15	tablespoons	tablespoon	NNS
12350	2508	16	of	of	IN
12350	2508	17	flour	flour	NN
12350	2508	18	;	;	:
12350	2508	19	when	when	WRB
12350	2508	20	flour	flour	NN
12350	2508	21	is	be	VBZ
12350	2508	22	brown	brown	JJ
12350	2508	23	,	,	,
12350	2508	24	add	add	VB
12350	2508	25	1	1	CD
12350	2508	26	-	-	SYM
12350	2508	27	1/2	1/2	CD
12350	2508	28	cups	cup	NNS
12350	2508	29	of	of	IN
12350	2508	30	water	water	NN
12350	2508	31	,	,	,
12350	2508	32	stir	stir	VB
12350	2508	33	and	and	CC
12350	2508	34	cook	cook	VBP
12350	2508	35	until	until	IN
12350	2508	36	smooth	smooth	JJ
12350	2508	37	,	,	,
12350	2508	38	add	add	VB
12350	2508	39	salt	salt	NN
12350	2508	40	,	,	,
12350	2508	41	brown	brown	JJ
12350	2508	42	sugar	sugar	NN
12350	2508	43	and	and	CC
12350	2508	44	a	a	DT
12350	2508	45	little	little	JJ
12350	2508	46	cinnamon	cinnamon	NN
12350	2508	47	to	to	TO
12350	2508	48	taste	taste	VB
12350	2508	49	.	.	.
12350	2509	1	Quarter	quarter	NN
12350	2509	2	four	four	CD
12350	2509	3	medium	medium	NN
12350	2509	4	-	-	HYPH
12350	2509	5	sized	sized	JJ
12350	2509	6	cooking	cooking	NN
12350	2509	7	pears	pear	NNS
12350	2509	8	,	,	,
12350	2509	9	but	but	CC
12350	2509	10	do	do	VBP
12350	2509	11	not	not	RB
12350	2509	12	peel	peel	VB
12350	2509	13	,	,	,
12350	2509	14	cook	cook	VB
12350	2509	15	them	-PRON-	PRP
12350	2509	16	in	in	IN
12350	2509	17	the	the	DT
12350	2509	18	brown	brown	JJ
12350	2509	19	sauce	sauce	NN
12350	2509	20	,	,	,
12350	2509	21	then	then	RB
12350	2509	22	add	add	VB
12350	2509	23	six	six	CD
12350	2509	24	medium	medium	JJ
12350	2509	25	,	,	,
12350	2509	26	raw	raw	JJ
12350	2509	27	potatoes	potato	NNS
12350	2509	28	,	,	,
12350	2509	29	pared	pare	VBD
12350	2509	30	,	,	,
12350	2509	31	and	and	CC
12350	2509	32	cook	cook	VB
12350	2509	33	until	until	IN
12350	2509	34	tender	tender	NN
12350	2509	35	.	.	.
12350	2510	1	IMITATION	imitation	NN
12350	2510	2	NEW	new	JJ
12350	2510	3	POTATOES	potato	NNS
12350	2510	4	Buy	buy	VBP
12350	2510	5	a	a	DT
12350	2510	6	potato	potato	NN
12350	2510	7	cutter	cutter	NN
12350	2510	8	at	at	IN
12350	2510	9	a	a	DT
12350	2510	10	first	first	JJ
12350	2510	11	-	-	HYPH
12350	2510	12	class	class	NN
12350	2510	13	hardware	hardware	NN
12350	2510	14	store	store	NN
12350	2510	15	,	,	,
12350	2510	16	and	and	CC
12350	2510	17	with	with	IN
12350	2510	18	it	-PRON-	PRP
12350	2510	19	cut	cut	VBD
12350	2510	20	the	the	DT
12350	2510	21	potatoes	potato	NNS
12350	2510	22	to	to	IN
12350	2510	23	the	the	DT
12350	2510	24	size	size	NN
12350	2510	25	of	of	IN
12350	2510	26	a	a	DT
12350	2510	27	hickory	hickory	JJ
12350	2510	28	nut	nut	NN
12350	2510	29	,	,	,
12350	2510	30	and	and	CC
12350	2510	31	then	then	RB
12350	2510	32	fry	fry	VB
12350	2510	33	or	or	CC
12350	2510	34	steam	steam	VB
12350	2510	35	them	-PRON-	PRP
12350	2510	36	.	.	.
12350	2511	1	When	when	WRB
12350	2511	2	cooked	cook	VBN
12350	2511	3	they	-PRON-	PRP
12350	2511	4	look	look	VBP
12350	2511	5	just	just	RB
12350	2511	6	like	like	IN
12350	2511	7	new	new	JJ
12350	2511	8	potatoes	potato	NNS
12350	2511	9	.	.	.
12350	2512	1	They	-PRON-	PRP
12350	2512	2	are	be	VBP
12350	2512	3	especially	especially	RB
12350	2512	4	nice	nice	JJ
12350	2512	5	to	to	TO
12350	2512	6	garnish	garnish	VB
12350	2512	7	meats	meat	NNS
12350	2512	8	.	.	.
12350	2513	1	You	-PRON-	PRP
12350	2513	2	may	may	MD
12350	2513	3	also	also	RB
12350	2513	4	parboil	parboil	VB
12350	2513	5	and	and	CC
12350	2513	6	brown	brown	NNP
12350	2513	7	in	in	IN
12350	2513	8	fat	fat	NN
12350	2513	9	,	,	,
12350	2513	10	or	or	CC
12350	2513	11	boil	boil	VB
12350	2513	12	and	and	CC
12350	2513	13	add	add	VB
12350	2513	14	parsley	parsley	NN
12350	2513	15	as	as	IN
12350	2513	16	you	-PRON-	PRP
12350	2513	17	would	would	MD
12350	2513	18	with	with	IN
12350	2513	19	new	new	JJ
12350	2513	20	potatoes	potato	NNS
12350	2513	21	.	.	.
12350	2514	1	The	the	DT
12350	2514	2	remainder	remainder	NN
12350	2514	3	of	of	IN
12350	2514	4	the	the	DT
12350	2514	5	raw	raw	JJ
12350	2514	6	potatoes	potato	NNS
12350	2514	7	may	may	MD
12350	2514	8	be	be	VB
12350	2514	9	boiled	boil	VBN
12350	2514	10	and	and	CC
12350	2514	11	mashed	mash	VBN
12350	2514	12	or	or	CC
12350	2514	13	fried	fry	VBN
12350	2514	14	into	into	IN
12350	2514	15	ribbons	ribbon	NNS
12350	2514	16	.	.	.
12350	2515	1	POTATO	POTATO	NNP
12350	2515	2	RIBBON	RIBBON	NNP
12350	2515	3	Pare	Pare	NNP
12350	2515	4	and	and	CC
12350	2515	5	lay	lie	VBD
12350	2515	6	in	in	IN
12350	2515	7	cold	cold	JJ
12350	2515	8	water	water	NN
12350	2515	9	(	(	-LRB-
12350	2515	10	ice	ice	NN
12350	2515	11	-	-	HYPH
12350	2515	12	water	water	NN
12350	2515	13	is	be	VBZ
12350	2515	14	best	good	JJS
12350	2515	15	)	)	-RRB-
12350	2515	16	for	for	IN
12350	2515	17	half	half	PDT
12350	2515	18	an	an	DT
12350	2515	19	hour	hour	NN
12350	2515	20	.	.	.
12350	2516	1	Select	select	VB
12350	2516	2	the	the	DT
12350	2516	3	largest	large	JJS
12350	2516	4	potatoes	potato	NNS
12350	2516	5	,	,	,
12350	2516	6	then	then	RB
12350	2516	7	cut	cut	VBD
12350	2516	8	round	round	RB
12350	2516	9	and	and	CC
12350	2516	10	round	round	NN
12350	2516	11	in	in	IN
12350	2516	12	one	one	CD
12350	2516	13	continuous	continuous	JJ
12350	2516	14	curl	curl	NN
12350	2516	15	-	-	HYPH
12350	2516	16	like	like	JJ
12350	2516	17	strip	strip	NN
12350	2516	18	(	(	-LRB-
12350	2516	19	there	there	EX
12350	2516	20	is	be	VBZ
12350	2516	21	also	also	RB
12350	2516	22	an	an	DT
12350	2516	23	instrument	instrument	NN
12350	2516	24	for	for	IN
12350	2516	25	this	this	DT
12350	2516	26	purpose	purpose	NN
12350	2516	27	,	,	,
12350	2516	28	which	which	WDT
12350	2516	29	costs	cost	VBZ
12350	2516	30	but	but	CC
12350	2516	31	a	a	DT
12350	2516	32	trifle	trifle	NN
12350	2516	33	)	)	-RRB-
12350	2516	34	;	;	:
12350	2516	35	handle	handle	VB
12350	2516	36	with	with	IN
12350	2516	37	care	care	NN
12350	2516	38	and	and	CC
12350	2516	39	fry	fry	VB
12350	2516	40	a	a	DT
12350	2516	41	few	few	JJ
12350	2516	42	at	at	IN
12350	2516	43	a	a	DT
12350	2516	44	time	time	NN
12350	2516	45	for	for	IN
12350	2516	46	fear	fear	NN
12350	2516	47	of	of	IN
12350	2516	48	entanglement	entanglement	NN
12350	2516	49	,	,	,
12350	2516	50	in	in	IN
12350	2516	51	deep	deep	JJ
12350	2516	52	fat	fat	NN
12350	2516	53	.	.	.
12350	2517	1	STEWED	STEWED	NNS
12350	2517	2	POTATOES	potato	NNS
12350	2517	3	WITH	with	IN
12350	2517	4	ONIONS	onion	NNS
12350	2517	5	Take	take	VBP
12350	2517	6	small	small	JJ
12350	2517	7	potatoes	potato	NNS
12350	2517	8	,	,	,
12350	2517	9	pare	pare	NN
12350	2517	10	and	and	CC
12350	2517	11	wash	wash	VB
12350	2517	12	them	-PRON-	PRP
12350	2517	13	very	very	RB
12350	2517	14	clean	clean	JJ
12350	2517	15	,	,	,
12350	2517	16	use	use	VB
12350	2517	17	one	one	CD
12350	2517	18	onion	onion	NN
12350	2517	19	to	to	IN
12350	2517	20	about	about	RB
12350	2517	21	ten	ten	CD
12350	2517	22	potatoes	potato	NNS
12350	2517	23	,	,	,
12350	2517	24	add	add	VB
12350	2517	25	goose	goose	NN
12350	2517	26	-	-	HYPH
12350	2517	27	oil	oil	NN
12350	2517	28	(	(	-LRB-
12350	2517	29	in	in	IN
12350	2517	30	fact	fact	NN
12350	2517	31	any	any	DT
12350	2517	32	kind	kind	NN
12350	2517	33	of	of	IN
12350	2517	34	drippings	dripping	NNS
12350	2517	35	from	from	IN
12350	2517	36	roast	roast	NN
12350	2517	37	meat	meat	NN
12350	2517	38	will	will	MD
12350	2517	39	answer	answer	VB
12350	2517	40	)	)	-RRB-
12350	2517	41	and	and	CC
12350	2517	42	put	put	VBD
12350	2517	43	them	-PRON-	PRP
12350	2517	44	in	in	IN
12350	2517	45	a	a	DT
12350	2517	46	pot	pot	NN
12350	2517	47	or	or	CC
12350	2517	48	spider	spider	NN
12350	2517	49	.	.	.
12350	2518	1	When	when	WRB
12350	2518	2	hot	hot	JJ
12350	2518	3	cut	cut	VBD
12350	2518	4	up	up	RP
12350	2518	5	an	an	DT
12350	2518	6	onion	onion	NN
12350	2518	7	very	very	RB
12350	2518	8	fine	fine	RB
12350	2518	9	and	and	CC
12350	2518	10	add	add	VB
12350	2518	11	to	to	IN
12350	2518	12	the	the	DT
12350	2518	13	boiling	boil	VBG
12350	2518	14	fat	fat	NN
12350	2518	15	.	.	.
12350	2519	1	Then	then	RB
12350	2519	2	add	add	VB
12350	2519	3	the	the	DT
12350	2519	4	potatoes	potato	NNS
12350	2519	5	.	.	.
12350	2520	1	Salt	salt	NN
12350	2520	2	and	and	CC
12350	2520	3	pepper	pepper	NN
12350	2520	4	to	to	TO
12350	2520	5	taste	taste	NN
12350	2520	6	.	.	.
12350	2521	1	Pour	pour	VB
12350	2521	2	some	some	DT
12350	2521	3	water	water	NN
12350	2521	4	over	over	IN
12350	2521	5	all	all	DT
12350	2521	6	,	,	,
12350	2521	7	cover	cover	VB
12350	2521	8	up	up	RP
12350	2521	9	tight	tight	RB
12350	2521	10	and	and	CC
12350	2521	11	let	let	VB
12350	2521	12	them	-PRON-	PRP
12350	2521	13	simmer	simmer	VB
12350	2521	14	for	for	IN
12350	2521	15	about	about	RB
12350	2521	16	3/4	3/4	CD
12350	2521	17	of	of	IN
12350	2521	18	an	an	DT
12350	2521	19	hour	hour	NN
12350	2521	20	.	.	.
12350	2522	1	STEWED	STEWED	NNP
12350	2522	2	POTATOES	potato	NNS
12350	2522	3	,	,	,
12350	2522	4	SOUR	SOUR	NNP
12350	2522	5	Put	put	VB
12350	2522	6	a	a	DT
12350	2522	7	tablespoon	tablespoon	NN
12350	2522	8	of	of	IN
12350	2522	9	drippings	dripping	NNS
12350	2522	10	in	in	IN
12350	2522	11	a	a	DT
12350	2522	12	kettle	kettle	NN
12350	2522	13	,	,	,
12350	2522	14	and	and	CC
12350	2522	15	when	when	WRB
12350	2522	16	it	-PRON-	PRP
12350	2522	17	is	be	VBZ
12350	2522	18	hot	hot	JJ
12350	2522	19	cut	cut	VBN
12350	2522	20	up	up	RP
12350	2522	21	an	an	DT
12350	2522	22	onion	onion	NN
12350	2522	23	fine	fine	NN
12350	2522	24	and	and	CC
12350	2522	25	fry	fry	VB
12350	2522	26	in	in	IN
12350	2522	27	the	the	DT
12350	2522	28	hot	hot	JJ
12350	2522	29	fat	fat	NN
12350	2522	30	,	,	,
12350	2522	31	cover	cover	VB
12350	2522	32	closely	closely	RB
12350	2522	33	.	.	.
12350	2523	1	Put	Put	VBN
12350	2523	2	in	in	RP
12350	2523	3	potatoes	potato	NNS
12350	2523	4	,	,	,
12350	2523	5	which	which	WDT
12350	2523	6	have	have	VBP
12350	2523	7	been	be	VBN
12350	2523	8	previously	previously	RB
12350	2523	9	pared	pare	VBN
12350	2523	10	,	,	,
12350	2523	11	washed	wash	VBD
12350	2523	12	,	,	,
12350	2523	13	quartered	quartered	JJ
12350	2523	14	and	and	CC
12350	2523	15	well	well	RB
12350	2523	16	salted	salted	JJ
12350	2523	17	.	.	.
12350	2524	1	Cover	cover	VB
12350	2524	2	them	-PRON-	PRP
12350	2524	3	tight	tight	JJ
12350	2524	4	and	and	CC
12350	2524	5	stew	stew	NN
12350	2524	6	slowly	slowly	RB
12350	2524	7	until	until	IN
12350	2524	8	soft	soft	JJ
12350	2524	9	,	,	,
12350	2524	10	stirring	stir	VBG
12350	2524	11	them	-PRON-	PRP
12350	2524	12	occasionally	occasionally	RB
12350	2524	13	.	.	.
12350	2525	1	Then	then	RB
12350	2525	2	heat	heat	VB
12350	2525	3	in	in	IN
12350	2525	4	a	a	DT
12350	2525	5	spider	spider	NN
12350	2525	6	a	a	DT
12350	2525	7	little	little	JJ
12350	2525	8	drippings	dripping	NNS
12350	2525	9	.	.	.
12350	2526	1	Brown	Brown	NNP
12350	2526	2	in	in	IN
12350	2526	3	this	this	DT
12350	2526	4	a	a	DT
12350	2526	5	spoon	spoon	NN
12350	2526	6	of	of	IN
12350	2526	7	flour	flour	NN
12350	2526	8	and	and	CC
12350	2526	9	add	add	VB
12350	2526	10	some	some	DT
12350	2526	11	soup	soup	NN
12350	2526	12	-	-	HYPH
12350	2526	13	stock	stock	NN
12350	2526	14	,	,	,
12350	2526	15	vinegar	vinegar	NN
12350	2526	16	and	and	CC
12350	2526	17	chopped	chop	VBD
12350	2526	18	parsley	parsley	NN
12350	2526	19	.	.	.
12350	2527	1	Pour	pour	VB
12350	2527	2	this	this	DT
12350	2527	3	over	over	IN
12350	2527	4	the	the	DT
12350	2527	5	potatoes	potato	NNS
12350	2527	6	,	,	,
12350	2527	7	boil	boil	VB
12350	2527	8	up	up	RP
12350	2527	9	once	once	RB
12350	2527	10	and	and	CC
12350	2527	11	serve	serve	VB
12350	2527	12	.	.	.
12350	2528	1	STEWED	STEWED	NNP
12350	2528	2	POTATOES	POTATOES	NNP
12350	2528	3	Pare	Pare	NNP
12350	2528	4	and	and	CC
12350	2528	5	quarter	quarter	NN
12350	2528	6	,	,	,
12350	2528	7	and	and	CC
12350	2528	8	put	put	VBD
12350	2528	9	on	on	RP
12350	2528	10	to	to	IN
12350	2528	11	boil	boil	VB
12350	2528	12	.	.	.
12350	2529	1	When	when	WRB
12350	2529	2	almost	almost	RB
12350	2529	3	done	do	VBN
12350	2529	4	drain	drain	NN
12350	2529	5	off	off	IN
12350	2529	6	the	the	DT
12350	2529	7	water	water	NN
12350	2529	8	,	,	,
12350	2529	9	add	add	VB
12350	2529	10	one	one	CD
12350	2529	11	cup	cup	NN
12350	2529	12	of	of	IN
12350	2529	13	milk	milk	NN
12350	2529	14	,	,	,
12350	2529	15	one	one	CD
12350	2529	16	tablespoon	tablespoon	NN
12350	2529	17	of	of	IN
12350	2529	18	butter	butter	NN
12350	2529	19	,	,	,
12350	2529	20	a	a	DT
12350	2529	21	little	little	JJ
12350	2529	22	chopped	chop	VBN
12350	2529	23	parsley	parsley	NN
12350	2529	24	and	and	CC
12350	2529	25	cook	cook	VB
12350	2529	26	a	a	DT
12350	2529	27	while	while	NN
12350	2529	28	longer	long	RBR
12350	2529	29	.	.	.
12350	2530	1	Thicken	Thicken	VBN
12350	2530	2	with	with	IN
12350	2530	3	a	a	DT
12350	2530	4	little	little	JJ
12350	2530	5	flour	flour	NN
12350	2530	6	(	(	-LRB-
12350	2530	7	wet	wet	JJ
12350	2530	8	with	with	IN
12350	2530	9	cold	cold	JJ
12350	2530	10	water	water	NN
12350	2530	11	or	or	CC
12350	2530	12	milk	milk	NN
12350	2530	13	)	)	-RRB-
12350	2530	14	,	,	,
12350	2530	15	stir	stir	VB
12350	2530	16	,	,	,
12350	2530	17	and	and	CC
12350	2530	18	take	take	VB
12350	2530	19	from	from	IN
12350	2530	20	the	the	DT
12350	2530	21	fire	fire	NN
12350	2530	22	.	.	.
12350	2531	1	STUFFED	STUFFED	JJR
12350	2531	2	POTATOES	potato	NNS
12350	2531	3	Take	take	VBP
12350	2531	4	as	as	RB
12350	2531	5	many	many	JJ
12350	2531	6	potatoes	potato	NNS
12350	2531	7	as	as	IN
12350	2531	8	are	be	VBP
12350	2531	9	needed	need	VBN
12350	2531	10	;	;	:
12350	2531	11	when	when	WRB
12350	2531	12	done	do	VBN
12350	2531	13	,	,	,
12350	2531	14	cut	cut	VBD
12350	2531	15	off	off	RP
12350	2531	16	one	one	CD
12350	2531	17	end	end	NN
12350	2531	18	and	and	CC
12350	2531	19	take	take	VB
12350	2531	20	out	out	RP
12350	2531	21	inside	inside	RB
12350	2531	22	;	;	:
12350	2531	23	mash	mash	NN
12350	2531	24	this	this	DT
12350	2531	25	and	and	CC
12350	2531	26	mix	mix	VB
12350	2531	27	with	with	IN
12350	2531	28	it	-PRON-	PRP
12350	2531	29	one	one	CD
12350	2531	30	tablespoon	tablespoon	NN
12350	2531	31	of	of	IN
12350	2531	32	butter	butter	NN
12350	2531	33	,	,	,
12350	2531	34	a	a	DT
12350	2531	35	sprig	sprig	NN
12350	2531	36	of	of	IN
12350	2531	37	parsley	parsley	NNP
12350	2531	38	,	,	,
12350	2531	39	pepper	pepper	NN
12350	2531	40	,	,	,
12350	2531	41	salt	salt	NN
12350	2531	42	,	,	,
12350	2531	43	and	and	CC
12350	2531	44	enough	enough	JJ
12350	2531	45	milk	milk	NN
12350	2531	46	to	to	TO
12350	2531	47	make	make	VB
12350	2531	48	quite	quite	RB
12350	2531	49	soft	soft	JJ
12350	2531	50	.	.	.
12350	2532	1	Put	put	VB
12350	2532	2	back	back	RB
12350	2532	3	in	in	IN
12350	2532	4	tine	tine	NN
12350	2532	5	potato	potato	NN
12350	2532	6	skins	skin	NNS
12350	2532	7	and	and	CC
12350	2532	8	brown	brown	NNP
12350	2532	9	in	in	IN
12350	2532	10	oven	oven	NNP
12350	2532	11	and	and	CC
12350	2532	12	serve	serve	VB
12350	2532	13	very	very	RB
12350	2532	14	hot	hot	JJ
12350	2532	15	.	.	.
12350	2533	1	If	if	IN
12350	2533	2	so	so	RB
12350	2533	3	desired	desire	VBD
12350	2533	4	the	the	DT
12350	2533	5	open	open	JJ
12350	2533	6	end	end	NN
12350	2533	7	of	of	IN
12350	2533	8	each	each	DT
12350	2533	9	may	may	MD
12350	2533	10	be	be	VB
12350	2533	11	dipped	dip	VBN
12350	2533	12	in	in	IN
12350	2533	13	beaten	beat	VBN
12350	2533	14	egg	egg	NN
12350	2533	15	before	before	IN
12350	2533	16	being	be	VBG
12350	2533	17	put	put	VBN
12350	2533	18	in	in	RP
12350	2533	19	oven	oven	NNP
12350	2533	20	.	.	.
12350	2534	1	BOHEMIAN	BOHEMIAN	NNP
12350	2534	2	POTATO	POTATO	NNP
12350	2534	3	PUFF	PUFF	NNP
12350	2534	4	Pare	Pare	NNP
12350	2534	5	,	,	,
12350	2534	6	wash	wash	NN
12350	2534	7	and	and	CC
12350	2534	8	boil	boil	VB
12350	2534	9	potatoes	potato	NNS
12350	2534	10	until	until	IN
12350	2534	11	soft	soft	JJ
12350	2534	12	enough	enough	RB
12350	2534	13	to	to	TO
12350	2534	14	mash	mash	VB
12350	2534	15	well	well	RB
12350	2534	16	.	.	.
12350	2535	1	Drain	drain	VB
12350	2535	2	off	off	RP
12350	2535	3	nearly	nearly	RB
12350	2535	4	all	all	PDT
12350	2535	5	the	the	DT
12350	2535	6	water	water	NN
12350	2535	7	,	,	,
12350	2535	8	leaving	leave	VBG
12350	2535	9	just	just	RB
12350	2535	10	a	a	DT
12350	2535	11	little	little	JJ
12350	2535	12	;	;	:
12350	2535	13	add	add	VB
12350	2535	14	one	one	CD
12350	2535	15	teaspoon	teaspoon	NN
12350	2535	16	of	of	IN
12350	2535	17	salt	salt	NN
12350	2535	18	and	and	CC
12350	2535	19	return	return	VB
12350	2535	20	to	to	IN
12350	2535	21	the	the	DT
12350	2535	22	stove	stove	NN
12350	2535	23	.	.	.
12350	2536	1	It	-PRON-	PRP
12350	2536	2	is	be	VBZ
12350	2536	3	better	well	JJR
12350	2536	4	to	to	TO
12350	2536	5	boil	boil	VB
12350	2536	6	the	the	DT
12350	2536	7	potatoes	potato	NNS
12350	2536	8	in	in	IN
12350	2536	9	salt	salt	NN
12350	2536	10	water	water	NN
12350	2536	11	and	and	CC
12350	2536	12	add	add	VB
12350	2536	13	more	more	JJR
12350	2536	14	salt	salt	NN
12350	2536	15	if	if	IN
12350	2536	16	necessary	necessary	JJ
12350	2536	17	after	after	IN
12350	2536	18	mashing	mash	VBG
12350	2536	19	.	.	.
12350	2537	1	Sift	sift	VB
12350	2537	2	one	one	CD
12350	2537	3	-	-	HYPH
12350	2537	4	half	half	NN
12350	2537	5	cup	cup	NN
12350	2537	6	of	of	IN
12350	2537	7	flour	flour	NN
12350	2537	8	into	into	IN
12350	2537	9	the	the	DT
12350	2537	10	potatoes	potato	NNS
12350	2537	11	after	after	IN
12350	2537	12	returning	return	VBG
12350	2537	13	to	to	IN
12350	2537	14	the	the	DT
12350	2537	15	fire	fire	NN
12350	2537	16	and	and	CC
12350	2537	17	keep	keep	VB
12350	2537	18	covered	cover	VBN
12350	2537	19	closely	closely	RB
12350	2537	20	for	for	IN
12350	2537	21	about	about	RB
12350	2537	22	five	five	CD
12350	2537	23	minutes	minute	NNS
12350	2537	24	.	.	.
12350	2538	1	Then	then	RB
12350	2538	2	remove	remove	VB
12350	2538	3	from	from	IN
12350	2538	4	the	the	DT
12350	2538	5	stove	stove	NN
12350	2538	6	and	and	CC
12350	2538	7	mash	mash	VB
12350	2538	8	them	-PRON-	PRP
12350	2538	9	as	as	RB
12350	2538	10	hard	hard	RB
12350	2538	11	as	as	IN
12350	2538	12	you	-PRON-	PRP
12350	2538	13	can	can	MD
12350	2538	14	,	,	,
12350	2538	15	so	so	IN
12350	2538	16	as	as	IN
12350	2538	17	not	not	RB
12350	2538	18	to	to	TO
12350	2538	19	have	have	VB
12350	2538	20	any	any	DT
12350	2538	21	lumps	lump	NNS
12350	2538	22	.	.	.
12350	2539	1	They	-PRON-	PRP
12350	2539	2	must	must	MD
12350	2539	3	be	be	VB
12350	2539	4	of	of	IN
12350	2539	5	the	the	DT
12350	2539	6	consistency	consistency	NN
12350	2539	7	of	of	IN
12350	2539	8	dough	dough	NN
12350	2539	9	and	and	CC
12350	2539	10	smooth	smooth	VB
12350	2539	11	as	as	IN
12350	2539	12	velvet	velvet	NNS
12350	2539	13	.	.	.
12350	2540	1	Now	now	RB
12350	2540	2	put	put	VB
12350	2540	3	about	about	RB
12350	2540	4	two	two	CD
12350	2540	5	tablespoons	tablespoon	NNS
12350	2540	6	of	of	IN
12350	2540	7	drippings	dripping	NNS
12350	2540	8	or	or	CC
12350	2540	9	goose	goose	NN
12350	2540	10	-	-	HYPH
12350	2540	11	fat	fat	NN
12350	2540	12	in	in	IN
12350	2540	13	a	a	DT
12350	2540	14	spider	spider	NN
12350	2540	15	,	,	,
12350	2540	16	chop	chop	VB
12350	2540	17	up	up	RP
12350	2540	18	some	some	DT
12350	2540	19	onions	onion	NNS
12350	2540	20	very	very	RB
12350	2540	21	fine	fine	JJ
12350	2540	22	and	and	CC
12350	2540	23	heat	heat	VBP
12350	2540	24	them	-PRON-	PRP
12350	2540	25	until	until	IN
12350	2540	26	they	-PRON-	PRP
12350	2540	27	become	become	VBP
12350	2540	28	a	a	DT
12350	2540	29	light	light	JJ
12350	2540	30	-	-	HYPH
12350	2540	31	brown	brown	JJ
12350	2540	32	,	,	,
12350	2540	33	take	take	VB
12350	2540	34	a	a	DT
12350	2540	35	tablespoon	tablespoon	NN
12350	2540	36	and	and	CC
12350	2540	37	dip	dip	VB
12350	2540	38	it	-PRON-	PRP
12350	2540	39	in	in	IN
12350	2540	40	the	the	DT
12350	2540	41	hot	hot	JJ
12350	2540	42	fat	fat	NN
12350	2540	43	and	and	CC
12350	2540	44	then	then	RB
12350	2540	45	cut	cut	VB
12350	2540	46	a	a	DT
12350	2540	47	spoonful	spoonful	NN
12350	2540	48	of	of	IN
12350	2540	49	the	the	DT
12350	2540	50	potato	potato	NN
12350	2540	51	dough	dough	NN
12350	2540	52	with	with	IN
12350	2540	53	the	the	DT
12350	2540	54	same	same	JJ
12350	2540	55	spoon	spoon	NN
12350	2540	56	and	and	CC
12350	2540	57	put	put	VBD
12350	2540	58	it	-PRON-	PRP
12350	2540	59	in	in	IN
12350	2540	60	the	the	DT
12350	2540	61	spider	spider	NN
12350	2540	62	,	,	,
12350	2540	63	and	and	CC
12350	2540	64	so	so	RB
12350	2540	65	on	on	RB
12350	2540	66	until	until	IN
12350	2540	67	you	-PRON-	PRP
12350	2540	68	have	have	VBP
12350	2540	69	used	use	VBN
12350	2540	70	all	all	DT
12350	2540	71	.	.	.
12350	2541	1	Be	be	VB
12350	2541	2	careful	careful	JJ
12350	2541	3	to	to	TO
12350	2541	4	dip	dip	VB
12350	2541	5	your	-PRON-	PRP$
12350	2541	6	spoon	spoon	NN
12350	2541	7	in	in	IN
12350	2541	8	the	the	DT
12350	2541	9	hot	hot	JJ
12350	2541	10	fat	fat	NN
12350	2541	11	every	every	DT
12350	2541	12	time	time	NN
12350	2541	13	you	-PRON-	PRP
12350	2541	14	cut	cut	VBD
12350	2541	15	a	a	DT
12350	2541	16	puff	puff	NN
12350	2541	17	.	.	.
12350	2542	1	Let	let	VB
12350	2542	2	them	-PRON-	PRP
12350	2542	3	brown	brown	VB
12350	2542	4	slightly	slightly	RB
12350	2542	5	.	.	.
12350	2543	1	POTATOES	POTATOES	NNP
12350	2543	2	(	(	-LRB-
12350	2543	3	HUNGARIAN	HUNGARIAN	NNP
12350	2543	4	STYLE	STYLE	NNP
12350	2543	5	)	)	-RRB-
12350	2543	6	Wash	Wash	NNP
12350	2543	7	,	,	,
12350	2543	8	pare	pare	NN
12350	2543	9	and	and	CC
12350	2543	10	cut	cut	VB
12350	2543	11	potatoes	potato	NNS
12350	2543	12	in	in	IN
12350	2543	13	one	one	CD
12350	2543	14	-	-	HYPH
12350	2543	15	third	third	NN
12350	2543	16	inch	inch	NN
12350	2543	17	pieces	piece	NNS
12350	2543	18	,	,	,
12350	2543	19	there	there	EX
12350	2543	20	should	should	MD
12350	2543	21	be	be	VB
12350	2543	22	three	three	CD
12350	2543	23	cups	cup	NNS
12350	2543	24	;	;	:
12350	2543	25	parboil	parboil	NNP
12350	2543	26	three	three	CD
12350	2543	27	minutes	minute	NNS
12350	2543	28	,	,	,
12350	2543	29	and	and	CC
12350	2543	30	drain	drain	VB
12350	2543	31	.	.	.
12350	2544	1	Add	add	VB
12350	2544	2	one	one	CD
12350	2544	3	-	-	HYPH
12350	2544	4	third	third	NN
12350	2544	5	cup	cup	NN
12350	2544	6	of	of	IN
12350	2544	7	butter	butter	NN
12350	2544	8	,	,	,
12350	2544	9	and	and	CC
12350	2544	10	cook	cook	NN
12350	2544	11	on	on	RP
12350	2544	12	back	back	NN
12350	2544	13	of	of	IN
12350	2544	14	range	range	NN
12350	2544	15	until	until	IN
12350	2544	16	potatoes	potato	NNS
12350	2544	17	are	be	VBP
12350	2544	18	soft	soft	JJ
12350	2544	19	and	and	CC
12350	2544	20	slightly	slightly	RB
12350	2544	21	browned	brown	VBN
12350	2544	22	.	.	.
12350	2545	1	Melt	melt	UH
12350	2545	2	two	two	CD
12350	2545	3	tablespoons	tablespoon	NNS
12350	2545	4	of	of	IN
12350	2545	5	butter	butter	NN
12350	2545	6	,	,	,
12350	2545	7	add	add	VB
12350	2545	8	a	a	DT
12350	2545	9	few	few	JJ
12350	2545	10	drops	drop	NNS
12350	2545	11	of	of	IN
12350	2545	12	onion	onion	NN
12350	2545	13	juice	juice	NN
12350	2545	14	,	,	,
12350	2545	15	two	two	CD
12350	2545	16	tablespoons	tablespoon	NNS
12350	2545	17	of	of	IN
12350	2545	18	flour	flour	NN
12350	2545	19	,	,	,
12350	2545	20	and	and	CC
12350	2545	21	pour	pour	VB
12350	2545	22	on	on	IN
12350	2545	23	gradually	gradually	RB
12350	2545	24	one	one	CD
12350	2545	25	cup	cup	NN
12350	2545	26	of	of	IN
12350	2545	27	hot	hot	JJ
12350	2545	28	milk	milk	NN
12350	2545	29	,	,	,
12350	2545	30	season	season	NN
12350	2545	31	with	with	IN
12350	2545	32	salt	salt	NN
12350	2545	33	and	and	CC
12350	2545	34	paprika	paprika	NNS
12350	2545	35	,	,	,
12350	2545	36	then	then	RB
12350	2545	37	add	add	VB
12350	2545	38	one	one	CD
12350	2545	39	well	well	RB
12350	2545	40	-	-	HYPH
12350	2545	41	beaten	beat	VBN
12350	2545	42	egg	egg	NN
12350	2545	43	yolk	yolk	NNP
12350	2545	44	.	.	.
12350	2546	1	Pour	pour	VB
12350	2546	2	sauce	sauce	NN
12350	2546	3	over	over	IN
12350	2546	4	potatoes	potato	NNS
12350	2546	5	and	and	CC
12350	2546	6	sprinkle	sprinkle	VB
12350	2546	7	with	with	IN
12350	2546	8	finely	finely	RB
12350	2546	9	chopped	chop	VBN
12350	2546	10	parsley	parsley	NN
12350	2546	11	.	.	.
12350	2547	1	POTATO	potato	NN
12350	2547	2	PUFF	PUFF	NNS
12350	2547	3	Take	take	VBP
12350	2547	4	two	two	CD
12350	2547	5	cups	cup	NNS
12350	2547	6	of	of	IN
12350	2547	7	cold	cold	JJ
12350	2547	8	mashed	mash	VBN
12350	2547	9	potatoes	potato	NNS
12350	2547	10	and	and	CC
12350	2547	11	stir	stir	VB
12350	2547	12	into	into	IN
12350	2547	13	them	-PRON-	PRP
12350	2547	14	one	one	CD
12350	2547	15	tablespoon	tablespoon	NN
12350	2547	16	of	of	IN
12350	2547	17	melted	melted	JJ
12350	2547	18	butter	butter	NN
12350	2547	19	,	,	,
12350	2547	20	beating	beat	VBG
12350	2547	21	to	to	IN
12350	2547	22	a	a	DT
12350	2547	23	white	white	JJ
12350	2547	24	cream	cream	NN
12350	2547	25	before	before	IN
12350	2547	26	adding	add	VBG
12350	2547	27	anything	anything	NN
12350	2547	28	else	else	RB
12350	2547	29	.	.	.
12350	2548	1	Then	then	RB
12350	2548	2	put	put	VB
12350	2548	3	with	with	IN
12350	2548	4	this	this	DT
12350	2548	5	two	two	CD
12350	2548	6	eggs	egg	NNS
12350	2548	7	beaten	beat	VBN
12350	2548	8	extremely	extremely	RB
12350	2548	9	light	light	JJ
12350	2548	10	,	,	,
12350	2548	11	one	one	CD
12350	2548	12	cup	cup	NN
12350	2548	13	of	of	IN
12350	2548	14	cream	cream	NN
12350	2548	15	,	,	,
12350	2548	16	and	and	CC
12350	2548	17	salt	salt	NN
12350	2548	18	to	to	IN
12350	2548	19	taste	taste	NN
12350	2548	20	.	.	.
12350	2549	1	Beat	beat	VB
12350	2549	2	all	all	RB
12350	2549	3	well	well	RB
12350	2549	4	and	and	CC
12350	2549	5	pour	pour	VBP
12350	2549	6	into	into	IN
12350	2549	7	a	a	DT
12350	2549	8	deep	deep	JJ
12350	2549	9	dish	dish	NN
12350	2549	10	,	,	,
12350	2549	11	and	and	CC
12350	2549	12	bake	bake	VB
12350	2549	13	in	in	RP
12350	2549	14	a	a	DT
12350	2549	15	quick	quick	JJ
12350	2549	16	oven	oven	NN
12350	2549	17	until	until	IN
12350	2549	18	it	-PRON-	PRP
12350	2549	19	is	be	VBZ
12350	2549	20	nice	nice	JJ
12350	2549	21	and	and	CC
12350	2549	22	brown	brown	JJ
12350	2549	23	.	.	.
12350	2550	1	If	if	IN
12350	2550	2	properly	properly	RB
12350	2550	3	mixed	mixed	JJ
12350	2550	4	,	,	,
12350	2550	5	it	-PRON-	PRP
12350	2550	6	will	will	MD
12350	2550	7	come	come	VB
12350	2550	8	out	out	IN
12350	2550	9	of	of	IN
12350	2550	10	the	the	DT
12350	2550	11	oven	oven	JJ
12350	2550	12	light	light	NN
12350	2550	13	,	,	,
12350	2550	14	puffy	puffy	JJ
12350	2550	15	,	,	,
12350	2550	16	and	and	CC
12350	2550	17	delectable	delectable	JJ
12350	2550	18	.	.	.
12350	2551	1	POTATO	potato	NN
12350	2551	2	SURPRISE	SURPRISE	NNP
12350	2551	3	Take	take	VB
12350	2551	4	large	large	JJ
12350	2551	5	potatoes	potato	NNS
12350	2551	6	,	,	,
12350	2551	7	parboil	parboil	NN
12350	2551	8	without	without	IN
12350	2551	9	peeling	peeling	NN
12350	2551	10	,	,	,
12350	2551	11	cut	cut	VBD
12350	2551	12	a	a	DT
12350	2551	13	small	small	JJ
12350	2551	14	piece	piece	NN
12350	2551	15	of	of	IN
12350	2551	16	one	one	CD
12350	2551	17	end	end	NN
12350	2551	18	of	of	IN
12350	2551	19	the	the	DT
12350	2551	20	potato	potato	NN
12350	2551	21	and	and	CC
12350	2551	22	scoop	scoop	VB
12350	2551	23	out	out	RP
12350	2551	24	the	the	DT
12350	2551	25	inside	inside	NN
12350	2551	26	.	.	.
12350	2552	1	Mince	mince	NN
12350	2552	2	two	two	CD
12350	2552	3	ounces	ounce	NNS
12350	2552	4	cooked	cook	VBD
12350	2552	5	mutton	mutton	NN
12350	2552	6	,	,	,
12350	2552	7	season	season	NN
12350	2552	8	with	with	IN
12350	2552	9	pepper	pepper	NN
12350	2552	10	and	and	CC
12350	2552	11	salt	salt	NN
12350	2552	12	,	,	,
12350	2552	13	mix	mix	VB
12350	2552	14	with	with	IN
12350	2552	15	the	the	DT
12350	2552	16	potato	potato	NN
12350	2552	17	pulp	pulp	NN
12350	2552	18	and	and	CC
12350	2552	19	a	a	DT
12350	2552	20	little	little	JJ
12350	2552	21	gravy	gravy	NN
12350	2552	22	.	.	.
12350	2553	1	Return	return	NN
12350	2553	2	end	end	NN
12350	2553	3	of	of	IN
12350	2553	4	potato	potato	NN
12350	2553	5	to	to	IN
12350	2553	6	its	-PRON-	PRP$
12350	2553	7	place	place	NN
12350	2553	8	and	and	CC
12350	2553	9	bake	bake	VB
12350	2553	10	for	for	IN
12350	2553	11	about	about	RB
12350	2553	12	twenty	twenty	CD
12350	2553	13	minutes	minute	NNS
12350	2553	14	with	with	IN
12350	2553	15	a	a	DT
12350	2553	16	little	little	JJ
12350	2553	17	fat	fat	NN
12350	2553	18	on	on	IN
12350	2553	19	top	top	NN
12350	2553	20	of	of	IN
12350	2553	21	each	each	DT
12350	2553	22	potato	potato	NN
12350	2553	23	.	.	.
12350	2554	1	BOILED	BOILED	NNP
12350	2554	2	SWEET	SWEET	NNP
12350	2554	3	POTATOES	potato	NNS
12350	2554	4	Put	Put	VBN
12350	2554	5	on	on	RP
12350	2554	6	in	in	IN
12350	2554	7	boiling	boiling	NN
12350	2554	8	water	water	NN
12350	2554	9	,	,	,
12350	2554	10	without	without	IN
12350	2554	11	any	any	DT
12350	2554	12	salt	salt	NN
12350	2554	13	,	,	,
12350	2554	14	and	and	CC
12350	2554	15	boil	boil	VB
12350	2554	16	until	until	IN
12350	2554	17	a	a	DT
12350	2554	18	fork	fork	NN
12350	2554	19	will	will	MD
12350	2554	20	easily	easily	RB
12350	2554	21	pierce	pierce	VB
12350	2554	22	the	the	DT
12350	2554	23	largest	large	JJS
12350	2554	24	.	.	.
12350	2555	1	Drain	drain	VB
12350	2555	2	off	off	IN
12350	2555	3	the	the	DT
12350	2555	4	water	water	NN
12350	2555	5	and	and	CC
12350	2555	6	dry	dry	JJ
12350	2555	7	.	.	.
12350	2556	1	FRIED	FRIED	NNP
12350	2556	2	SWEET	SWEET	NNP
12350	2556	3	POTATOES	POTATOES	NNP
12350	2556	4	Boil	Boil	NNP
12350	2556	5	,	,	,
12350	2556	6	peel	peel	NN
12350	2556	7	and	and	CC
12350	2556	8	cut	cut	VBP
12350	2556	9	lengthwise	lengthwise	RB
12350	2556	10	into	into	IN
12350	2556	11	slices	slice	NNS
12350	2556	12	a	a	DT
12350	2556	13	quarter	quarter	NN
12350	2556	14	of	of	IN
12350	2556	15	an	an	DT
12350	2556	16	inch	inch	NN
12350	2556	17	thick	thick	JJ
12350	2556	18	.	.	.
12350	2557	1	Fry	fry	CD
12350	2557	2	in	in	IN
12350	2557	3	sweet	sweet	JJ
12350	2557	4	drippings	dripping	NNS
12350	2557	5	or	or	CC
12350	2557	6	butter	butter	NN
12350	2557	7	(	(	-LRB-
12350	2557	8	cold	cold	JJ
12350	2557	9	boiled	boil	VBN
12350	2557	10	potatoes	potato	NNS
12350	2557	11	may	may	MD
12350	2557	12	also	also	RB
12350	2557	13	be	be	VB
12350	2557	14	fried	fry	VBN
12350	2557	15	in	in	IN
12350	2557	16	this	this	DT
12350	2557	17	way	way	NN
12350	2557	18	)	)	-RRB-
12350	2557	19	.	.	.
12350	2558	1	FRENCH	FRENCH	NNP
12350	2558	2	FRIED	FRIED	NNP
12350	2558	3	SWEET	SWEET	NNP
12350	2558	4	POTATOES	POTATOES	NNP
12350	2558	5	Wash	wash	NN
12350	2558	6	and	and	CC
12350	2558	7	cut	cut	VBD
12350	2558	8	small	small	JJ
12350	2558	9	uncooked	uncooked	JJ
12350	2558	10	sweet	sweet	JJ
12350	2558	11	potatoes	potato	NNS
12350	2558	12	into	into	IN
12350	2558	13	quarters	quarter	NNS
12350	2558	14	;	;	:
12350	2558	15	dry	dry	VB
12350	2558	16	them	-PRON-	PRP
12350	2558	17	and	and	CC
12350	2558	18	lower	lower	VB
12350	2558	19	them	-PRON-	PRP
12350	2558	20	into	into	IN
12350	2558	21	boiling	boil	VBG
12350	2558	22	hot	hot	JJ
12350	2558	23	fat	fat	NN
12350	2558	24	.	.	.
12350	2559	1	Brown	Brown	NNP
12350	2559	2	thoroughly	thoroughly	RB
12350	2559	3	;	;	:
12350	2559	4	remove	remove	VB
12350	2559	5	with	with	IN
12350	2559	6	a	a	DT
12350	2559	7	skimmer	skimmer	NN
12350	2559	8	;	;	:
12350	2559	9	drain	drain	VB
12350	2559	10	and	and	CC
12350	2559	11	dry	dry	VB
12350	2559	12	on	on	IN
12350	2559	13	paper	paper	NN
12350	2559	14	;	;	:
12350	2559	15	sprinkle	sprinkle	VB
12350	2559	16	with	with	IN
12350	2559	17	salt	salt	NN
12350	2559	18	and	and	CC
12350	2559	19	serve	serve	VB
12350	2559	20	.	.	.
12350	2560	1	ROAST	roast	NN
12350	2560	2	SWEET	SWEET	NNP
12350	2560	3	POTATOES	potato	NNS
12350	2560	4	These	these	DT
12350	2560	5	are	be	VBP
12350	2560	6	commonly	commonly	RB
12350	2560	7	called	call	VBN
12350	2560	8	"	"	``
12350	2560	9	baked	baked	JJ
12350	2560	10	"	"	''
12350	2560	11	sweet	sweet	JJ
12350	2560	12	potatoes	potato	NNS
12350	2560	13	.	.	.
12350	2561	1	Select	select	VB
12350	2561	2	those	those	DT
12350	2561	3	of	of	IN
12350	2561	4	uniform	uniform	JJ
12350	2561	5	size	size	NN
12350	2561	6	;	;	:
12350	2561	7	wash	wash	NN
12350	2561	8	,	,	,
12350	2561	9	and	and	CC
12350	2561	10	roast	roast	VB
12350	2561	11	in	in	IN
12350	2561	12	the	the	DT
12350	2561	13	oven	oven	NN
12350	2561	14	until	until	IN
12350	2561	15	done	do	VBN
12350	2561	16	,	,	,
12350	2561	17	which	which	WDT
12350	2561	18	you	-PRON-	PRP
12350	2561	19	can	can	MD
12350	2561	20	easily	easily	RB
12350	2561	21	tell	tell	VB
12350	2561	22	by	by	IN
12350	2561	23	pressing	press	VBG
12350	2561	24	the	the	DT
12350	2561	25	potatoes	potato	NNS
12350	2561	26	.	.	.
12350	2562	1	If	if	IN
12350	2562	2	done	do	VBN
12350	2562	3	they	-PRON-	PRP
12350	2562	4	will	will	MD
12350	2562	5	leave	leave	VB
12350	2562	6	an	an	DT
12350	2562	7	impression	impression	NN
12350	2562	8	when	when	WRB
12350	2562	9	touched	touch	VBN
12350	2562	10	.	.	.
12350	2563	1	It	-PRON-	PRP
12350	2563	2	usually	usually	RB
12350	2563	3	requires	require	VBZ
12350	2563	4	three	three	CD
12350	2563	5	-	-	HYPH
12350	2563	6	quarters	quarter	NNS
12350	2563	7	of	of	IN
12350	2563	8	an	an	DT
12350	2563	9	hour	hour	NN
12350	2563	10	.	.	.
12350	2564	1	Serve	serve	VB
12350	2564	2	in	in	IN
12350	2564	3	their	-PRON-	PRP$
12350	2564	4	"	"	``
12350	2564	5	jackets	jacket	NNS
12350	2564	6	.	.	.
12350	2564	7	"	"	''
12350	2565	1	ROAST	roast	NN
12350	2565	2	SWEET	SWEET	VBD
12350	2565	3	POTATOES	potato	NNS
12350	2565	4	WITH	with	IN
12350	2565	5	MEAT	MEAT	NNP
12350	2565	6	Pare	Pare	NNP
12350	2565	7	,	,	,
12350	2565	8	cut	cut	VBN
12350	2565	9	lengthwise	lengthwise	RB
12350	2565	10	,	,	,
12350	2565	11	salt	salt	NN
12350	2565	12	and	and	CC
12350	2565	13	put	put	VBD
12350	2565	14	them	-PRON-	PRP
12350	2565	15	around	around	IN
12350	2565	16	roast	roast	NN
12350	2565	17	meats	meat	NNS
12350	2565	18	or	or	CC
12350	2565	19	poultry	poultry	NN
12350	2565	20	of	of	IN
12350	2565	21	any	any	DT
12350	2565	22	kind	kind	NN
12350	2565	23	.	.	.
12350	2566	1	Roast	roast	VB
12350	2566	2	about	about	RB
12350	2566	3	three	three	CD
12350	2566	4	-	-	HYPH
12350	2566	5	quarters	quarter	NNS
12350	2566	6	of	of	IN
12350	2566	7	an	an	DT
12350	2566	8	hour	hour	NN
12350	2566	9	,	,	,
12350	2566	10	or	or	CC
12350	2566	11	until	until	IN
12350	2566	12	brown	brown	JJ
12350	2566	13	.	.	.
12350	2567	1	SWEET	sweet	JJ
12350	2567	2	POTATOES	potato	NNS
12350	2567	3	AND	and	CC
12350	2567	4	APPLES	APPLES	NNP
12350	2567	5	Wash	Wash	NNP
12350	2567	6	and	and	CC
12350	2567	7	pare	pare	VB
12350	2567	8	long	long	JJ
12350	2567	9	sweet	sweet	JJ
12350	2567	10	potatoes	potato	NNS
12350	2567	11	.	.	.
12350	2568	1	Cook	cook	VB
12350	2568	2	in	in	IN
12350	2568	3	boiling	boil	VBG
12350	2568	4	salted	salted	JJ
12350	2568	5	water	water	NN
12350	2568	6	until	until	IN
12350	2568	7	almost	almost	RB
12350	2568	8	soft	soft	JJ
12350	2568	9	;	;	:
12350	2568	10	drain	drain	VB
12350	2568	11	and	and	CC
12350	2568	12	cut	cut	VB
12350	2568	13	slices	slice	NNS
12350	2568	14	crosswise	crosswise	NN
12350	2568	15	,	,	,
12350	2568	16	two	two	CD
12350	2568	17	inches	inch	NNS
12350	2568	18	high	high	JJ
12350	2568	19	.	.	.
12350	2569	1	Core	core	NN
12350	2569	2	,	,	,
12350	2569	3	pare	pare	NN
12350	2569	4	and	and	CC
12350	2569	5	cut	cut	VBD
12350	2569	6	apples	apple	NNS
12350	2569	7	in	in	IN
12350	2569	8	one	one	CD
12350	2569	9	-	-	HYPH
12350	2569	10	half	half	NN
12350	2569	11	inch	inch	NN
12350	2569	12	rounds	round	NNS
12350	2569	13	.	.	.
12350	2570	1	Into	into	IN
12350	2570	2	a	a	DT
12350	2570	3	spider	spider	NN
12350	2570	4	,	,	,
12350	2570	5	place	place	VB
12350	2570	6	the	the	DT
12350	2570	7	potatoes	potato	NNS
12350	2570	8	upright	upright	RB
12350	2570	9	,	,	,
12350	2570	10	with	with	IN
12350	2570	11	a	a	DT
12350	2570	12	slice	slice	NN
12350	2570	13	of	of	IN
12350	2570	14	apple	apple	NN
12350	2570	15	on	on	IN
12350	2570	16	top	top	NN
12350	2570	17	of	of	IN
12350	2570	18	each	each	DT
12350	2570	19	.	.	.
12350	2571	1	Pour	pour	VB
12350	2571	2	over	over	IN
12350	2571	3	one	one	CD
12350	2571	4	-	-	HYPH
12350	2571	5	half	half	NN
12350	2571	6	cup	cup	NN
12350	2571	7	of	of	IN
12350	2571	8	maple	maple	NN
12350	2571	9	syrup	syrup	NN
12350	2571	10	,	,	,
12350	2571	11	one	one	CD
12350	2571	12	-	-	HYPH
12350	2571	13	fourth	fourth	NN
12350	2571	14	cup	cup	NN
12350	2571	15	of	of	IN
12350	2571	16	water	water	NN
12350	2571	17	and	and	CC
12350	2571	18	two	two	CD
12350	2571	19	tablespoons	tablespoon	NNS
12350	2571	20	of	of	IN
12350	2571	21	butter	butter	NN
12350	2571	22	.	.	.
12350	2572	1	Baste	Baste	NNP
12350	2572	2	frequently	frequently	RB
12350	2572	3	until	until	IN
12350	2572	4	apples	apple	NNS
12350	2572	5	are	be	VBP
12350	2572	6	soft	soft	JJ
12350	2572	7	.	.	.
12350	2573	1	Then	then	RB
12350	2573	2	pour	pour	VB
12350	2573	3	one	one	CD
12350	2573	4	teaspoon	teaspoon	NN
12350	2573	5	of	of	IN
12350	2573	6	rum	rum	NN
12350	2573	7	over	over	IN
12350	2573	8	each	each	DT
12350	2573	9	section	section	NN
12350	2573	10	,	,	,
12350	2573	11	place	place	VB
12350	2573	12	a	a	DT
12350	2573	13	candied	candy	VBN
12350	2573	14	cherry	cherry	NN
12350	2573	15	in	in	IN
12350	2573	16	the	the	DT
12350	2573	17	center	center	NN
12350	2573	18	of	of	IN
12350	2573	19	each	each	DT
12350	2573	20	apple	apple	NN
12350	2573	21	and	and	CC
12350	2573	22	bake	bake	VB
12350	2573	23	ten	ten	CD
12350	2573	24	minutes	minute	NNS
12350	2573	25	.	.	.
12350	2574	1	Remove	remove	VB
12350	2574	2	to	to	TO
12350	2574	3	platter	platter	VB
12350	2574	4	and	and	CC
12350	2574	5	if	if	IN
12350	2574	6	desired	desire	VBN
12350	2574	7	,	,	,
12350	2574	8	pour	pour	VBP
12350	2574	9	more	more	JJR
12350	2574	10	rum	rum	NN
12350	2574	11	over	over	RB
12350	2574	12	and	and	CC
12350	2574	13	around	around	RB
12350	2574	14	.	.	.
12350	2575	1	Light	light	VB
12350	2575	2	the	the	DT
12350	2575	3	liquor	liquor	NN
12350	2575	4	and	and	CC
12350	2575	5	bring	bring	VB
12350	2575	6	to	to	IN
12350	2575	7	the	the	DT
12350	2575	8	table	table	NN
12350	2575	9	burning	burning	NN
12350	2575	10	.	.	.
12350	2576	1	CANDIED	candied	NN
12350	2576	2	SWEET	SWEET	NNP
12350	2576	3	POTATOES	POTATOES	NNP
12350	2576	4	Boil	Boil	NNP
12350	2576	5	sweet	sweet	JJ
12350	2576	6	potatoes	potato	NNS
12350	2576	7	,	,	,
12350	2576	8	peel	peel	VBP
12350	2576	9	and	and	CC
12350	2576	10	cut	cut	VB
12350	2576	11	into	into	IN
12350	2576	12	long	long	JJ
12350	2576	13	slices	slice	NNS
12350	2576	14	;	;	:
12350	2576	15	place	place	NN
12350	2576	16	in	in	IN
12350	2576	17	an	an	DT
12350	2576	18	earthen	earthen	JJ
12350	2576	19	dish	dish	NN
12350	2576	20	;	;	:
12350	2576	21	place	place	NN
12350	2576	22	lumps	lump	NNS
12350	2576	23	of	of	IN
12350	2576	24	butter	butter	NN
12350	2576	25	or	or	CC
12350	2576	26	chicken	chicken	NN
12350	2576	27	-	-	HYPH
12350	2576	28	fat	fat	NN
12350	2576	29	if	if	IN
12350	2576	30	desired	desire	VBN
12350	2576	31	on	on	IN
12350	2576	32	each	each	DT
12350	2576	33	side	side	NN
12350	2576	34	,	,	,
12350	2576	35	and	and	CC
12350	2576	36	sprinkle	sprinkle	VB
12350	2576	37	with	with	IN
12350	2576	38	sugar	sugar	NN
12350	2576	39	.	.	.
12350	2577	1	A	a	DT
12350	2577	2	little	little	JJ
12350	2577	3	water	water	NN
12350	2577	4	or	or	CC
12350	2577	5	juice	juice	NN
12350	2577	6	of	of	IN
12350	2577	7	half	half	PDT
12350	2577	8	a	a	DT
12350	2577	9	lemon	lemon	NN
12350	2577	10	may	may	MD
12350	2577	11	be	be	VB
12350	2577	12	added	add	VBN
12350	2577	13	.	.	.
12350	2578	1	Bake	bake	VB
12350	2578	2	until	until	IN
12350	2578	3	the	the	DT
12350	2578	4	sugar	sugar	NN
12350	2578	5	and	and	CC
12350	2578	6	fat	fat	NN
12350	2578	7	have	have	VBP
12350	2578	8	candied	candy	VBN
12350	2578	9	and	and	CC
12350	2578	10	the	the	DT
12350	2578	11	potatoes	potato	NNS
12350	2578	12	are	be	VBP
12350	2578	13	brown	brown	JJ
12350	2578	14	.	.	.
12350	2579	1	DRIED	DRIED	NNP
12350	2579	2	BEANS	bean	NNS
12350	2579	3	Look	look	VBP
12350	2579	4	the	the	DT
12350	2579	5	beans	bean	NNS
12350	2579	6	over	over	RB
12350	2579	7	carefully	carefully	RB
12350	2579	8	to	to	TO
12350	2579	9	remove	remove	VB
12350	2579	10	all	all	DT
12350	2579	11	dirt	dirt	NN
12350	2579	12	and	and	CC
12350	2579	13	pebbles	pebble	NNS
12350	2579	14	,	,	,
12350	2579	15	then	then	RB
12350	2579	16	wash	wash	VB
12350	2579	17	clean	clean	JJ
12350	2579	18	.	.	.
12350	2580	1	Soak	soak	VB
12350	2580	2	them	-PRON-	PRP
12350	2580	3	overnight	overnight	RB
12350	2580	4	in	in	IN
12350	2580	5	plenty	plenty	NN
12350	2580	6	of	of	IN
12350	2580	7	cold	cold	JJ
12350	2580	8	water	water	NN
12350	2580	9	.	.	.
12350	2581	1	In	in	IN
12350	2581	2	the	the	DT
12350	2581	3	morning	morning	NN
12350	2581	4	pour	pour	NN
12350	2581	5	off	off	IN
12350	2581	6	the	the	DT
12350	2581	7	water	water	NN
12350	2581	8	and	and	CC
12350	2581	9	put	put	VBD
12350	2581	10	them	-PRON-	PRP
12350	2581	11	in	in	IN
12350	2581	12	a	a	DT
12350	2581	13	stew	stew	NN
12350	2581	14	-	-	HYPH
12350	2581	15	pan	pan	NN
12350	2581	16	with	with	IN
12350	2581	17	cold	cold	JJ
12350	2581	18	water	water	NN
12350	2581	19	enough	enough	RB
12350	2581	20	to	to	TO
12350	2581	21	cover	cover	VB
12350	2581	22	them	-PRON-	PRP
12350	2581	23	generously	generously	RB
12350	2581	24	.	.	.
12350	2582	1	Let	let	VB
12350	2582	2	them	-PRON-	PRP
12350	2582	3	come	come	VB
12350	2582	4	to	to	IN
12350	2582	5	the	the	DT
12350	2582	6	boiling	boiling	NN
12350	2582	7	point	point	NN
12350	2582	8	in	in	IN
12350	2582	9	this	this	DT
12350	2582	10	water	water	NN
12350	2582	11	,	,	,
12350	2582	12	then	then	RB
12350	2582	13	drain	drain	VB
12350	2582	14	.	.	.
12350	2583	1	If	if	IN
12350	2583	2	the	the	DT
12350	2583	3	beans	bean	NNS
12350	2583	4	are	be	VBP
12350	2583	5	old	old	JJ
12350	2583	6	and	and	CC
12350	2583	7	hard	hard	JJ
12350	2583	8	,	,	,
12350	2583	9	for	for	IN
12350	2583	10	each	each	DT
12350	2583	11	quart	quart	NN
12350	2583	12	put	put	VBD
12350	2583	13	a	a	DT
12350	2583	14	piece	piece	NN
12350	2583	15	of	of	IN
12350	2583	16	soda	soda	NN
12350	2583	17	about	about	IN
12350	2583	18	the	the	DT
12350	2583	19	size	size	NN
12350	2583	20	of	of	IN
12350	2583	21	a	a	DT
12350	2583	22	large	large	JJ
12350	2583	23	bean	bean	NN
12350	2583	24	in	in	IN
12350	2583	25	the	the	DT
12350	2583	26	water	water	NN
12350	2583	27	in	in	IN
12350	2583	28	which	which	WDT
12350	2583	29	they	-PRON-	PRP
12350	2583	30	are	be	VBP
12350	2583	31	soaked	soak	VBN
12350	2583	32	overnight	overnight	RB
12350	2583	33	,	,	,
12350	2583	34	also	also	RB
12350	2583	35	in	in	IN
12350	2583	36	the	the	DT
12350	2583	37	first	first	JJ
12350	2583	38	water	water	NN
12350	2583	39	in	in	IN
12350	2583	40	which	which	WDT
12350	2583	41	they	-PRON-	PRP
12350	2583	42	are	be	VBP
12350	2583	43	boiled	boil	VBN
12350	2583	44	.	.	.
12350	2584	1	The	the	DT
12350	2584	2	scalded	scalded	JJ
12350	2584	3	and	and	CC
12350	2584	4	drained	drain	VBN
12350	2584	5	beans	bean	NNS
12350	2584	6	should	should	MD
12350	2584	7	be	be	VB
12350	2584	8	put	put	VBN
12350	2584	9	back	back	RB
12350	2584	10	in	in	IN
12350	2584	11	the	the	DT
12350	2584	12	stew	stew	NN
12350	2584	13	-	-	HYPH
12350	2584	14	pan	pan	NN
12350	2584	15	and	and	CC
12350	2584	16	covered	cover	VBN
12350	2584	17	generously	generously	RB
12350	2584	18	with	with	IN
12350	2584	19	boiling	boiling	NN
12350	2584	20	water	water	NN
12350	2584	21	.	.	.
12350	2585	1	Add	add	VB
12350	2585	2	one	one	CD
12350	2585	3	tablespoon	tablespoon	NN
12350	2585	4	of	of	IN
12350	2585	5	salt	salt	NN
12350	2585	6	for	for	IN
12350	2585	7	one	one	CD
12350	2585	8	quart	quart	NN
12350	2585	9	of	of	IN
12350	2585	10	beans	bean	NNS
12350	2585	11	.	.	.
12350	2586	1	They	-PRON-	PRP
12350	2586	2	should	should	MD
12350	2586	3	now	now	RB
12350	2586	4	cook	cook	VB
12350	2586	5	slowly	slowly	RB
12350	2586	6	,	,	,
12350	2586	7	with	with	IN
12350	2586	8	the	the	DT
12350	2586	9	cover	cover	NN
12350	2586	10	partially	partially	RB
12350	2586	11	off	off	IN
12350	2586	12	the	the	DT
12350	2586	13	stew	stew	NN
12350	2586	14	-	-	HYPH
12350	2586	15	pan	pan	NN
12350	2586	16	until	until	IN
12350	2586	17	they	-PRON-	PRP
12350	2586	18	have	have	VBP
12350	2586	19	reached	reach	VBN
12350	2586	20	the	the	DT
12350	2586	21	required	require	VBN
12350	2586	22	degree	degree	NN
12350	2586	23	of	of	IN
12350	2586	24	tenderness	tenderness	NN
12350	2586	25	.	.	.
12350	2587	1	For	for	IN
12350	2587	2	stewed	stew	VBN
12350	2587	3	and	and	CC
12350	2587	4	baked	baked	JJ
12350	2587	5	beans	bean	NNS
12350	2587	6	the	the	DT
12350	2587	7	cooking	cooking	NN
12350	2587	8	must	must	MD
12350	2587	9	stop	stop	VB
12350	2587	10	when	when	WRB
12350	2587	11	the	the	DT
12350	2587	12	skins	skin	NNS
12350	2587	13	begin	begin	VBP
12350	2587	14	to	to	TO
12350	2587	15	crack	crack	VB
12350	2587	16	.	.	.
12350	2588	1	For	for	IN
12350	2588	2	beans	bean	NNS
12350	2588	3	served	serve	VBD
12350	2588	4	with	with	IN
12350	2588	5	a	a	DT
12350	2588	6	sauce	sauce	NN
12350	2588	7	they	-PRON-	PRP
12350	2588	8	should	should	MD
12350	2588	9	cook	cook	VB
12350	2588	10	until	until	IN
12350	2588	11	perfectly	perfectly	RB
12350	2588	12	tender	tender	JJ
12350	2588	13	,	,	,
12350	2588	14	but	but	CC
12350	2588	15	they	-PRON-	PRP
12350	2588	16	must	must	MD
12350	2588	17	not	not	RB
12350	2588	18	be	be	VB
12350	2588	19	broken	break	VBN
12350	2588	20	or	or	CC
12350	2588	21	mushy	mushy	JJ
12350	2588	22	.	.	.
12350	2589	1	For	for	IN
12350	2589	2	purées	purées	NN
12350	2589	3	and	and	CC
12350	2589	4	soups	soup	NNS
12350	2589	5	they	-PRON-	PRP
12350	2589	6	should	should	MD
12350	2589	7	be	be	VB
12350	2589	8	cooked	cook	VBN
12350	2589	9	until	until	IN
12350	2589	10	very	very	RB
12350	2589	11	soft	soft	JJ
12350	2589	12	.	.	.
12350	2590	1	SWEET	sweet	JJ
12350	2590	2	SOUR	sour	NN
12350	2590	3	BEANS	bean	NNS
12350	2590	4	AND	and	CC
12350	2590	5	LINZEN	LINZEN	NNP
12350	2590	6	Soak	Soak	NNP
12350	2590	7	overnight	overnight	RB
12350	2590	8	and	and	CC
12350	2590	9	drain	drain	VB
12350	2590	10	the	the	DT
12350	2590	11	beans	bean	NNS
12350	2590	12	,	,	,
12350	2590	13	boil	boil	VBP
12350	2590	14	in	in	IN
12350	2590	15	salted	salted	JJ
12350	2590	16	water	water	NN
12350	2590	17	until	until	IN
12350	2590	18	tender	tender	NN
12350	2590	19	;	;	:
12350	2590	20	drain	drain	VB
12350	2590	21	and	and	CC
12350	2590	22	prepare	prepare	VB
12350	2590	23	by	by	IN
12350	2590	24	adding	add	VBG
12350	2590	25	salt	salt	NN
12350	2590	26	and	and	CC
12350	2590	27	pepper	pepper	NN
12350	2590	28	to	to	TO
12350	2590	29	taste	taste	NN
12350	2590	30	,	,	,
12350	2590	31	thicken	thicken	VBN
12350	2590	32	with	with	IN
12350	2590	33	one	one	CD
12350	2590	34	tablespoon	tablespoon	NN
12350	2590	35	of	of	IN
12350	2590	36	drippings	dripping	NNS
12350	2590	37	in	in	IN
12350	2590	38	which	which	WDT
12350	2590	39	has	have	VBZ
12350	2590	40	been	be	VBN
12350	2590	41	browned	brown	VBN
12350	2590	42	one	one	CD
12350	2590	43	tablespoon	tablespoon	NN
12350	2590	44	of	of	IN
12350	2590	45	flour	flour	NN
12350	2590	46	and	and	CC
12350	2590	47	some	some	DT
12350	2590	48	soup	soup	NN
12350	2590	49	stock	stock	NN
12350	2590	50	.	.	.
12350	2591	1	If	if	IN
12350	2591	2	the	the	DT
12350	2591	3	beans	bean	NNS
12350	2591	4	are	be	VBP
12350	2591	5	to	to	TO
12350	2591	6	be	be	VB
12350	2591	7	made	make	VBN
12350	2591	8	sweet	sweet	JJ
12350	2591	9	sour	sour	JJ
12350	2591	10	add	add	VB
12350	2591	11	two	two	CD
12350	2591	12	tablespoons	tablespoon	NNS
12350	2591	13	of	of	IN
12350	2591	14	vinegar	vinegar	NN
12350	2591	15	and	and	CC
12350	2591	16	two	two	CD
12350	2591	17	tablespoons	tablespoon	NNS
12350	2591	18	of	of	IN
12350	2591	19	brown	brown	JJ
12350	2591	20	sugar	sugar	NN
12350	2591	21	;	;	:
12350	2591	22	boil	boil	VB
12350	2591	23	for	for	IN
12350	2591	24	a	a	DT
12350	2591	25	few	few	JJ
12350	2591	26	minutes	minute	NNS
12350	2591	27	and	and	CC
12350	2591	28	serve	serve	VBP
12350	2591	29	.	.	.
12350	2592	1	BAKED	baked	NN
12350	2592	2	BEANS	bean	NNS
12350	2592	3	WITH	with	IN
12350	2592	4	BRISKET	BRISKET	NNS
12350	2592	5	OF	of	IN
12350	2592	6	BEEF	BEEF	NNP
12350	2592	7	Wash	Wash	NNP
12350	2592	8	,	,	,
12350	2592	9	pick	pick	VB
12350	2592	10	over	over	RP
12350	2592	11	and	and	CC
12350	2592	12	soak	soak	VB
12350	2592	13	overnight	overnight	RB
12350	2592	14	in	in	IN
12350	2592	15	cold	cold	JJ
12350	2592	16	water	water	NN
12350	2592	17	,	,	,
12350	2592	18	two	two	CD
12350	2592	19	cups	cup	NNS
12350	2592	20	of	of	IN
12350	2592	21	navy	navy	NNP
12350	2592	22	beans	bean	NNS
12350	2592	23	.	.	.
12350	2593	1	In	in	IN
12350	2593	2	the	the	DT
12350	2593	3	morning	morning	NN
12350	2593	4	,	,	,
12350	2593	5	drain	drain	VB
12350	2593	6	and	and	CC
12350	2593	7	cover	cover	VB
12350	2593	8	with	with	IN
12350	2593	9	fresh	fresh	JJ
12350	2593	10	water	water	NN
12350	2593	11	,	,	,
12350	2593	12	heat	heat	NN
12350	2593	13	slowly	slowly	RB
12350	2593	14	and	and	CC
12350	2593	15	let	let	VB
12350	2593	16	cook	cook	NN
12350	2593	17	just	just	RB
12350	2593	18	below	below	IN
12350	2593	19	the	the	DT
12350	2593	20	boiling	boiling	NN
12350	2593	21	point	point	NN
12350	2593	22	until	until	IN
12350	2593	23	the	the	DT
12350	2593	24	skins	skin	NNS
12350	2593	25	burst	burst	VBP
12350	2593	26	.	.	.
12350	2594	1	When	when	WRB
12350	2594	2	done	do	VBN
12350	2594	3	,	,	,
12350	2594	4	drain	drain	VB
12350	2594	5	beans	bean	NNS
12350	2594	6	and	and	CC
12350	2594	7	put	put	VBD
12350	2594	8	in	in	RP
12350	2594	9	a	a	DT
12350	2594	10	pot	pot	NN
12350	2594	11	with	with	IN
12350	2594	12	one	one	CD
12350	2594	13	and	and	CC
12350	2594	14	one	one	CD
12350	2594	15	-	-	HYPH
12350	2594	16	half	half	NN
12350	2594	17	pounds	pound	NNS
12350	2594	18	of	of	IN
12350	2594	19	brisket	brisket	NN
12350	2594	20	of	of	IN
12350	2594	21	beef	beef	NN
12350	2594	22	.	.	.
12350	2595	1	Mix	mix	VB
12350	2595	2	one	one	CD
12350	2595	3	-	-	HYPH
12350	2595	4	half	half	NN
12350	2595	5	tablespoon	tablespoon	NN
12350	2595	6	of	of	IN
12350	2595	7	mustard	mustard	NN
12350	2595	8	;	;	:
12350	2595	9	one	one	CD
12350	2595	10	teaspoon	teaspoon	NN
12350	2595	11	of	of	IN
12350	2595	12	salt	salt	NN
12350	2595	13	,	,	,
12350	2595	14	one	one	CD
12350	2595	15	tablespoon	tablespoon	NN
12350	2595	16	of	of	IN
12350	2595	17	molasses	molasse	NNS
12350	2595	18	,	,	,
12350	2595	19	two	two	CD
12350	2595	20	tablespoons	tablespoon	NNS
12350	2595	21	of	of	IN
12350	2595	22	sugar	sugar	NN
12350	2595	23	,	,	,
12350	2595	24	one	one	CD
12350	2595	25	-	-	HYPH
12350	2595	26	half	half	NN
12350	2595	27	cup	cup	NN
12350	2595	28	of	of	IN
12350	2595	29	boiling	boil	VBG
12350	2595	30	water	water	NN
12350	2595	31	and	and	CC
12350	2595	32	pour	pour	VB
12350	2595	33	over	over	IN
12350	2595	34	beans	bean	NNS
12350	2595	35	,	,	,
12350	2595	36	and	and	CC
12350	2595	37	add	add	VB
12350	2595	38	enough	enough	RB
12350	2595	39	more	more	JJR
12350	2595	40	boiling	boiling	NN
12350	2595	41	water	water	NN
12350	2595	42	to	to	TO
12350	2595	43	cover	cover	VB
12350	2595	44	them	-PRON-	PRP
12350	2595	45	.	.	.
12350	2596	1	Cover	cover	NN
12350	2596	2	pot	pot	NN
12350	2596	3	and	and	CC
12350	2596	4	bake	bake	VB
12350	2596	5	slowly	slowly	RB
12350	2596	6	six	six	CD
12350	2596	7	or	or	CC
12350	2596	8	eight	eight	CD
12350	2596	9	hours	hour	NNS
12350	2596	10	.	.	.
12350	2597	1	HARICOT	HARICOT	NNP
12350	2597	2	BEANS	bean	NNS
12350	2597	3	AND	and	CC
12350	2597	4	BEEF	beef	NN
12350	2597	5	Wash	wash	VB
12350	2597	6	two	two	CD
12350	2597	7	cups	cup	NNS
12350	2597	8	of	of	IN
12350	2597	9	haricot	haricot	NN
12350	2597	10	beans	bean	NNS
12350	2597	11	and	and	CC
12350	2597	12	leave	leave	VB
12350	2597	13	them	-PRON-	PRP
12350	2597	14	covered	cover	VBN
12350	2597	15	with	with	IN
12350	2597	16	two	two	CD
12350	2597	17	pints	pint	NNS
12350	2597	18	of	of	IN
12350	2597	19	water	water	NN
12350	2597	20	overnight	overnight	RB
12350	2597	21	.	.	.
12350	2598	1	Next	next	JJ
12350	2598	2	day	day	NN
12350	2598	3	brown	brown	JJ
12350	2598	4	one	one	NN
12350	2598	5	coarsely	coarsely	RB
12350	2598	6	chopped	chop	VBD
12350	2598	7	onion	onion	NN
12350	2598	8	in	in	IN
12350	2598	9	a	a	DT
12350	2598	10	little	little	JJ
12350	2598	11	fat	fat	NN
12350	2598	12	and	and	CC
12350	2598	13	put	put	VBD
12350	2598	14	it	-PRON-	PRP
12350	2598	15	with	with	IN
12350	2598	16	the	the	DT
12350	2598	17	beans	bean	NNS
12350	2598	18	and	and	CC
12350	2598	19	their	-PRON-	PRP$
12350	2598	20	water	water	NN
12350	2598	21	into	into	IN
12350	2598	22	a	a	DT
12350	2598	23	casserole	casserole	NN
12350	2598	24	or	or	CC
12350	2598	25	stew	stew	NN
12350	2598	26	-	-	HYPH
12350	2598	27	jar	jar	NN
12350	2598	28	.	.	.
12350	2599	1	Cook	Cook	NNP
12350	2599	2	closely	closely	RB
12350	2599	3	covered	cover	VBN
12350	2599	4	and	and	CC
12350	2599	5	rather	rather	RB
12350	2599	6	slowly	slowly	RB
12350	2599	7	in	in	IN
12350	2599	8	the	the	DT
12350	2599	9	oven	oven	NN
12350	2599	10	or	or	CC
12350	2599	11	by	by	IN
12350	2599	12	the	the	DT
12350	2599	13	side	side	NN
12350	2599	14	of	of	IN
12350	2599	15	the	the	DT
12350	2599	16	fire	fire	NN
12350	2599	17	one	one	CD
12350	2599	18	hour	hour	NN
12350	2599	19	,	,	,
12350	2599	20	then	then	RB
12350	2599	21	put	put	VBD
12350	2599	22	in	in	RP
12350	2599	23	a	a	DT
12350	2599	24	pound	pound	NN
12350	2599	25	of	of	IN
12350	2599	26	beef	beef	NN
12350	2599	27	in	in	IN
12350	2599	28	fairly	fairly	RB
12350	2599	29	large	large	JJ
12350	2599	30	pieces	piece	NNS
12350	2599	31	.	.	.
12350	2600	1	An	an	DT
12350	2600	2	hour	hour	NN
12350	2600	3	later	later	RB
12350	2600	4	add	add	VBP
12350	2600	5	one	one	CD
12350	2600	6	carrot	carrot	NN
12350	2600	7	cut	cut	NN
12350	2600	8	into	into	IN
12350	2600	9	dice	dice	NN
12350	2600	10	,	,	,
12350	2600	11	half	half	NN
12350	2600	12	as	as	RB
12350	2600	13	many	many	JJ
12350	2600	14	dice	dice	NN
12350	2600	15	of	of	IN
12350	2600	16	turnip	turnip	NN
12350	2600	17	,	,	,
12350	2600	18	and	and	CC
12350	2600	19	salt	salt	NN
12350	2600	20	and	and	CC
12350	2600	21	pepper	pepper	NN
12350	2600	22	to	to	IN
12350	2600	23	taste	taste	NN
12350	2600	24	.	.	.
12350	2601	1	Continue	continue	VB
12350	2601	2	the	the	DT
12350	2601	3	slow	slow	JJ
12350	2601	4	cooking	cooking	NN
12350	2601	5	until	until	IN
12350	2601	6	these	these	DT
12350	2601	7	vegetables	vegetable	NNS
12350	2601	8	are	be	VBP
12350	2601	9	tender	tender	JJ
12350	2601	10	,	,	,
12350	2601	11	and	and	CC
12350	2601	12	a	a	DT
12350	2601	13	few	few	JJ
12350	2601	14	minutes	minute	NNS
12350	2601	15	before	before	IN
12350	2601	16	serving	serve	VBG
12350	2601	17	thicken	thicken	NN
12350	2601	18	the	the	DT
12350	2601	19	stew	stew	NN
12350	2601	20	with	with	IN
12350	2601	21	pea	pea	NNP
12350	2601	22	meal	meal	NN
12350	2601	23	or	or	CC
12350	2601	24	flour	flour	NN
12350	2601	25	previously	previously	RB
12350	2601	26	baked	bake	VBN
12350	2601	27	to	to	IN
12350	2601	28	a	a	DT
12350	2601	29	fawn	fawn	NN
12350	2601	30	color	color	NN
12350	2601	31	.	.	.
12350	2602	1	Flavor	flavor	NN
12350	2602	2	with	with	IN
12350	2602	3	vinegar	vinegar	NN
12350	2602	4	.	.	.
12350	2603	1	Owing	owe	VBG
12350	2603	2	to	to	IN
12350	2603	3	its	-PRON-	PRP$
12350	2603	4	concentrated	concentrated	JJ
12350	2603	5	nutriment	nutriment	NN
12350	2603	6	this	this	DT
12350	2603	7	stew	stew	NN
12350	2603	8	should	should	MD
12350	2603	9	be	be	VB
12350	2603	10	served	serve	VBN
12350	2603	11	sparingly	sparingly	RB
12350	2603	12	with	with	IN
12350	2603	13	an	an	DT
12350	2603	14	abundance	abundance	NN
12350	2603	15	of	of	IN
12350	2603	16	potatoes	potato	NNS
12350	2603	17	and	and	CC
12350	2603	18	green	green	JJ
12350	2603	19	vegetables	vegetable	NNS
12350	2603	20	.	.	.
12350	2604	1	BEANS	bean	NNS
12350	2604	2	AND	and	CC
12350	2604	3	BARLEY	barley	NN
12350	2604	4	Soak	Soak	NNP
12350	2604	5	one	one	CD
12350	2604	6	-	-	HYPH
12350	2604	7	half	half	NN
12350	2604	8	cup	cup	NN
12350	2604	9	of	of	IN
12350	2604	10	navy	navy	NNP
12350	2604	11	beans	bean	NNS
12350	2604	12	in	in	IN
12350	2604	13	cold	cold	JJ
12350	2604	14	water	water	NN
12350	2604	15	overnight	overnight	RB
12350	2604	16	.	.	.
12350	2605	1	Drain	drain	VB
12350	2605	2	and	and	CC
12350	2605	3	cook	cook	NN
12350	2605	4	in	in	IN
12350	2605	5	one	one	CD
12350	2605	6	quart	quart	NN
12350	2605	7	boiling	boil	VBG
12350	2605	8	water	water	NN
12350	2605	9	with	with	IN
12350	2605	10	one	one	CD
12350	2605	11	teaspoon	teaspoon	NN
12350	2605	12	of	of	IN
12350	2605	13	salt	salt	NN
12350	2605	14	until	until	IN
12350	2605	15	tender	tender	NN
12350	2605	16	but	but	CC
12350	2605	17	not	not	RB
12350	2605	18	broken	break	VBN
12350	2605	19	,	,	,
12350	2605	20	add	add	VB
12350	2605	21	one	one	CD
12350	2605	22	-	-	HYPH
12350	2605	23	half	half	NN
12350	2605	24	cup	cup	NN
12350	2605	25	of	of	IN
12350	2605	26	barley	barley	NN
12350	2605	27	and	and	CC
12350	2605	28	let	let	VB
12350	2605	29	cook	cook	NN
12350	2605	30	slowly	slowly	RB
12350	2605	31	until	until	IN
12350	2605	32	barley	barley	NN
12350	2605	33	is	be	VBZ
12350	2605	34	tender	tender	JJ
12350	2605	35	,	,	,
12350	2605	36	about	about	RB
12350	2605	37	one	one	CD
12350	2605	38	-	-	HYPH
12350	2605	39	half	half	NN
12350	2605	40	hour	hour	NN
12350	2605	41	.	.	.
12350	2606	1	Add	add	VB
12350	2606	2	fat	fat	JJ
12350	2606	3	soup	soup	NN
12350	2606	4	stock	stock	NN
12350	2606	5	as	as	IN
12350	2606	6	the	the	DT
12350	2606	7	water	water	NN
12350	2606	8	evaporates	evaporate	VBZ
12350	2606	9	.	.	.
12350	2607	1	Season	season	NN
12350	2607	2	to	to	TO
12350	2607	3	taste	taste	VB
12350	2607	4	and	and	CC
12350	2607	5	bake	bake	VB
12350	2607	6	in	in	IN
12350	2607	7	medium	medium	NN
12350	2607	8	oven	oven	JJ
12350	2607	9	about	about	IN
12350	2607	10	one	one	CD
12350	2607	11	-	-	HYPH
12350	2607	12	half	half	NN
12350	2607	13	hour	hour	NN
12350	2607	14	or	or	CC
12350	2607	15	until	until	IN
12350	2607	16	dry	dry	JJ
12350	2607	17	but	but	CC
12350	2607	18	not	not	RB
12350	2607	19	browned	brown	VBN
12350	2607	20	.	.	.
12350	2608	1	DRIED	DRIED	NNP
12350	2608	2	LIMA	LIMA	NNP
12350	2608	3	BEANS	bean	NNS
12350	2608	4	,	,	,
12350	2608	5	BAKED	BAKED	NNP
12350	2608	6	Wash	Wash	NNP
12350	2608	7	one	one	CD
12350	2608	8	pound	pound	NN
12350	2608	9	of	of	IN
12350	2608	10	dried	dry	VBN
12350	2608	11	Lima	Lima	NNP
12350	2608	12	beans	bean	NNS
12350	2608	13	,	,	,
12350	2608	14	let	let	VB
12350	2608	15	soak	soak	NN
12350	2608	16	overnight	overnight	RB
12350	2608	17	.	.	.
12350	2609	1	Drain	drain	NN
12350	2609	2	,	,	,
12350	2609	3	add	add	VB
12350	2609	4	fresh	fresh	JJ
12350	2609	5	water	water	NN
12350	2609	6	,	,	,
12350	2609	7	bring	bring	VB
12350	2609	8	quickly	quickly	RB
12350	2609	9	to	to	IN
12350	2609	10	the	the	DT
12350	2609	11	boiling	boiling	NN
12350	2609	12	point	point	NN
12350	2609	13	,	,	,
12350	2609	14	then	then	RB
12350	2609	15	let	let	VB
12350	2609	16	simmer	simmer	NN
12350	2609	17	until	until	IN
12350	2609	18	tender	tender	NN
12350	2609	19	.	.	.
12350	2610	1	Add	add	VB
12350	2610	2	salt	salt	NN
12350	2610	3	and	and	CC
12350	2610	4	paprika	paprika	NNS
12350	2610	5	.	.	.
12350	2611	1	Heat	heat	NN
12350	2611	2	two	two	CD
12350	2611	3	tablespoons	tablespoon	NNS
12350	2611	4	of	of	IN
12350	2611	5	poultry	poultry	NN
12350	2611	6	or	or	CC
12350	2611	7	beef	beef	NN
12350	2611	8	fat	fat	NN
12350	2611	9	in	in	IN
12350	2611	10	a	a	DT
12350	2611	11	spider	spider	NN
12350	2611	12	,	,	,
12350	2611	13	add	add	VB
12350	2611	14	two	two	CD
12350	2611	15	tablespoons	tablespoon	NNS
12350	2611	16	of	of	IN
12350	2611	17	flour	flour	NN
12350	2611	18	,	,	,
12350	2611	19	when	when	WRB
12350	2611	20	brown	brown	NNP
12350	2611	21	add	add	VBP
12350	2611	22	one	one	CD
12350	2611	23	cup	cup	NN
12350	2611	24	of	of	IN
12350	2611	25	bean	bean	NN
12350	2611	26	liquid	liquid	NN
12350	2611	27	,	,	,
12350	2611	28	and	and	CC
12350	2611	29	the	the	DT
12350	2611	30	beans	bean	NNS
12350	2611	31	.	.	.
12350	2612	1	Let	let	VB
12350	2612	2	simmer	simmer	NN
12350	2612	3	and	and	CC
12350	2612	4	bake	bake	VB
12350	2612	5	in	in	IN
12350	2612	6	casserole	casserole	NNP
12350	2612	7	one	one	CD
12350	2612	8	-	-	HYPH
12350	2612	9	half	half	NN
12350	2612	10	hour	hour	NN
12350	2612	11	.	.	.
12350	2613	1	Reserve	reserve	VB
12350	2613	2	the	the	DT
12350	2613	3	bean	bean	NN
12350	2613	4	broth	broth	NN
12350	2613	5	and	and	CC
12350	2613	6	add	add	VB
12350	2613	7	more	more	JJR
12350	2613	8	if	if	IN
12350	2613	9	necessary	necessary	JJ
12350	2613	10	.	.	.
12350	2614	1	FARSOLE	FARSOLE	NNS
12350	2614	2	Soak	soak	VB
12350	2614	3	the	the	DT
12350	2614	4	large	large	JJ
12350	2614	5	,	,	,
12350	2614	6	very	very	RB
12350	2614	7	hard	hard	RB
12350	2614	8	Lima	Lima	NNP
12350	2614	9	beans	bean	NNS
12350	2614	10	overnight	overnight	RB
12350	2614	11	.	.	.
12350	2615	1	To	to	IN
12350	2615	2	a	a	DT
12350	2615	3	pound	pound	NN
12350	2615	4	of	of	IN
12350	2615	5	beans	bean	NNS
12350	2615	6	take	take	VBP
12350	2615	7	two	two	CD
12350	2615	8	large	large	JJ
12350	2615	9	onions	onion	NNS
12350	2615	10	.	.	.
12350	2616	1	When	when	WRB
12350	2616	2	the	the	DT
12350	2616	3	beans	bean	NNS
12350	2616	4	are	be	VBP
12350	2616	5	soft	soft	JJ
12350	2616	6	add	add	NN
12350	2616	7	the	the	DT
12350	2616	8	onions	onion	NNS
12350	2616	9	browned	brown	VBN
12350	2616	10	in	in	IN
12350	2616	11	fat	fat	NN
12350	2616	12	,	,	,
12350	2616	13	salt	salt	NN
12350	2616	14	,	,	,
12350	2616	15	pepper	pepper	NN
12350	2616	16	,	,	,
12350	2616	17	a	a	DT
12350	2616	18	tablespoon	tablespoon	NN
12350	2616	19	of	of	IN
12350	2616	20	sugar	sugar	NN
12350	2616	21	,	,	,
12350	2616	22	a	a	DT
12350	2616	23	quarter	quarter	NN
12350	2616	24	cup	cup	NN
12350	2616	25	of	of	IN
12350	2616	26	rice	rice	NN
12350	2616	27	,	,	,
12350	2616	28	and	and	CC
12350	2616	29	let	let	VB
12350	2616	30	all	all	DT
12350	2616	31	simmer	simmer	VB
12350	2616	32	until	until	IN
12350	2616	33	the	the	DT
12350	2616	34	rice	rice	NN
12350	2616	35	is	be	VBZ
12350	2616	36	done	do	VBN
12350	2616	37	.	.	.
12350	2617	1	FARSOLE	farsole	NN
12350	2617	2	DULCE	dulce	NN
12350	2617	3	Soak	Soak	NNP
12350	2617	4	dried	dry	VBD
12350	2617	5	Lima	Lima	NNP
12350	2617	6	beans	bean	NNS
12350	2617	7	in	in	IN
12350	2617	8	cold	cold	JJ
12350	2617	9	water	water	NN
12350	2617	10	overnight	overnight	RB
12350	2617	11	.	.	.
12350	2618	1	Drain	drain	NN
12350	2618	2	,	,	,
12350	2618	3	put	put	VBN
12350	2618	4	on	on	RP
12350	2618	5	with	with	IN
12350	2618	6	very	very	RB
12350	2618	7	little	little	JJ
12350	2618	8	water	water	NN
12350	2618	9	,	,	,
12350	2618	10	add	add	VB
12350	2618	11	one	one	CD
12350	2618	12	tablespoon	tablespoon	NN
12350	2618	13	of	of	IN
12350	2618	14	fat	fat	NN
12350	2618	15	,	,	,
12350	2618	16	peel	peel	NN
12350	2618	17	of	of	IN
12350	2618	18	lemon	lemon	NN
12350	2618	19	or	or	CC
12350	2618	20	orange	orange	NN
12350	2618	21	.	.	.
12350	2619	1	When	when	WRB
12350	2619	2	beans	bean	NNS
12350	2619	3	are	be	VBP
12350	2619	4	half	half	RB
12350	2619	5	done	do	VBN
12350	2619	6	,	,	,
12350	2619	7	add	add	VB
12350	2619	8	a	a	DT
12350	2619	9	tablespoon	tablespoon	NN
12350	2619	10	of	of	IN
12350	2619	11	sugar	sugar	NN
12350	2619	12	which	which	WDT
12350	2619	13	has	have	VBZ
12350	2619	14	been	be	VBN
12350	2619	15	browned	brown	VBN
12350	2619	16	in	in	IN
12350	2619	17	a	a	DT
12350	2619	18	pan	pan	NN
12350	2619	19	,	,	,
12350	2619	20	stew	stew	NN
12350	2619	21	slowly	slowly	RB
12350	2619	22	until	until	IN
12350	2619	23	the	the	DT
12350	2619	24	beans	bean	NNS
12350	2619	25	are	be	VBP
12350	2619	26	tender	tender	JJ
12350	2619	27	.	.	.
12350	2620	1	SLAITTA	SLAITTA	NNP
12350	2620	2	(	(	-LRB-
12350	2620	3	ROUMANIAN	ROUMANIAN	NNP
12350	2620	4	)	)	-RRB-
12350	2620	5	Soak	soak	VB
12350	2620	6	one	one	CD
12350	2620	7	pound	pound	NN
12350	2620	8	medium	medium	NN
12350	2620	9	-	-	HYPH
12350	2620	10	sized	sized	JJ
12350	2620	11	white	white	JJ
12350	2620	12	beans	bean	NNS
12350	2620	13	overnight	overnight	RB
12350	2620	14	.	.	.
12350	2621	1	Put	put	VB
12350	2621	2	on	on	RP
12350	2621	3	to	to	TO
12350	2621	4	boil	boil	VB
12350	2621	5	in	in	IN
12350	2621	6	cold	cold	JJ
12350	2621	7	water	water	NN
12350	2621	8	,	,	,
12350	2621	9	when	when	WRB
12350	2621	10	soft	soft	JJ
12350	2621	11	,	,	,
12350	2621	12	mash	mash	NN
12350	2621	13	,	,	,
12350	2621	14	adding	add	VBG
12350	2621	15	a	a	DT
12350	2621	16	little	little	JJ
12350	2621	17	warm	warm	JJ
12350	2621	18	water	water	NN
12350	2621	19	while	while	IN
12350	2621	20	mashing	mash	VBG
12350	2621	21	.	.	.
12350	2622	1	Add	add	VB
12350	2622	2	salt	salt	NN
12350	2622	3	and	and	CC
12350	2622	4	mashed	mash	VBD
12350	2622	5	garlic	garlic	NN
12350	2622	6	to	to	IN
12350	2622	7	beans	bean	NNS
12350	2622	8	and	and	CC
12350	2622	9	one	one	CD
12350	2622	10	or	or	CC
12350	2622	11	two	two	CD
12350	2622	12	teaspoons	teaspoon	NNS
12350	2622	13	of	of	IN
12350	2622	14	sugar	sugar	NN
12350	2622	15	.	.	.
12350	2623	1	To	to	IN
12350	2623	2	a	a	DT
12350	2623	3	pound	pound	NN
12350	2623	4	of	of	IN
12350	2623	5	beans	bean	NNS
12350	2623	6	take	take	VBP
12350	2623	7	a	a	DT
12350	2623	8	pound	pound	NN
12350	2623	9	of	of	IN
12350	2623	10	onions	onion	NNS
12350	2623	11	.	.	.
12350	2624	1	Brown	Brown	NNP
12350	2624	2	the	the	DT
12350	2624	3	onions	onion	NNS
12350	2624	4	in	in	IN
12350	2624	5	oil	oil	NN
12350	2624	6	and	and	CC
12350	2624	7	add	add	VB
12350	2624	8	water	water	NN
12350	2624	9	so	so	IN
12350	2624	10	they	-PRON-	PRP
12350	2624	11	do	do	VBP
12350	2624	12	not	not	RB
12350	2624	13	become	become	VB
12350	2624	14	too	too	RB
12350	2624	15	brown	brown	JJ
12350	2624	16	or	or	CC
12350	2624	17	greasy	greasy	JJ
12350	2624	18	.	.	.
12350	2625	1	When	when	WRB
12350	2625	2	beans	bean	NNS
12350	2625	3	are	be	VBP
12350	2625	4	tender	tender	JJ
12350	2625	5	serve	serve	NN
12350	2625	6	on	on	IN
12350	2625	7	platter	platter	NN
12350	2625	8	with	with	IN
12350	2625	9	browned	browned	JJ
12350	2625	10	onions	onion	NNS
12350	2625	11	poured	pour	VBD
12350	2625	12	over	over	IN
12350	2625	13	them	-PRON-	PRP
12350	2625	14	.	.	.
12350	2626	1	May	May	MD
12350	2626	2	be	be	VB
12350	2626	3	served	serve	VBN
12350	2626	4	either	either	CC
12350	2626	5	hot	hot	JJ
12350	2626	6	or	or	CC
12350	2626	7	cold	cold	JJ
12350	2626	8	.	.	.
12350	2627	1	This	this	DT
12350	2627	2	dish	dish	NN
12350	2627	3	is	be	VBZ
12350	2627	4	served	serve	VBN
12350	2627	5	with	with	IN
12350	2627	6	Carnatzlich	Carnatzlich	NNP
12350	2627	7	.	.	.
12350	2628	1	(	(	-LRB-
12350	2628	2	See	see	VB
12350	2628	3	Meats	Meats	NNPS
12350	2628	4	.	.	.
12350	2628	5	)	)	-RRB-
12350	2629	1	BAKED	BAKED	NNP
12350	2629	2	LENTILS	LENTILS	NNP
12350	2629	3	(	(	-LRB-
12350	2629	4	LINZEN	LINZEN	NNP
12350	2629	5	)	)	-RRB-
12350	2629	6	Pick	pick	VB
12350	2629	7	and	and	CC
12350	2629	8	wash	wash	VB
12350	2629	9	one	one	CD
12350	2629	10	-	-	HYPH
12350	2629	11	half	half	NN
12350	2629	12	pound	pound	NN
12350	2629	13	of	of	IN
12350	2629	14	lentils	lentil	NNS
12350	2629	15	and	and	CC
12350	2629	16	soak	soak	VB
12350	2629	17	them	-PRON-	PRP
12350	2629	18	in	in	IN
12350	2629	19	cold	cold	JJ
12350	2629	20	water	water	NN
12350	2629	21	overnight	overnight	RB
12350	2629	22	.	.	.
12350	2630	1	In	in	IN
12350	2630	2	the	the	DT
12350	2630	3	morning	morning	NN
12350	2630	4	put	put	VBD
12350	2630	5	them	-PRON-	PRP
12350	2630	6	over	over	IN
12350	2630	7	the	the	DT
12350	2630	8	fire	fire	NN
12350	2630	9	in	in	IN
12350	2630	10	a	a	DT
12350	2630	11	large	large	JJ
12350	2630	12	saucepan	saucepan	NN
12350	2630	13	with	with	IN
12350	2630	14	about	about	IN
12350	2630	15	a	a	DT
12350	2630	16	quart	quart	NN
12350	2630	17	of	of	IN
12350	2630	18	water	water	NN
12350	2630	19	.	.	.
12350	2631	1	As	as	RB
12350	2631	2	soon	soon	RB
12350	2631	3	as	as	IN
12350	2631	4	the	the	DT
12350	2631	5	water	water	NN
12350	2631	6	begins	begin	VBZ
12350	2631	7	to	to	TO
12350	2631	8	boil	boil	VB
12350	2631	9	,	,	,
12350	2631	10	the	the	DT
12350	2631	11	lentils	lentil	NNS
12350	2631	12	will	will	MD
12350	2631	13	rise	rise	VB
12350	2631	14	to	to	IN
12350	2631	15	the	the	DT
12350	2631	16	top	top	NN
12350	2631	17	.	.	.
12350	2632	1	Remove	remove	VB
12350	2632	2	them	-PRON-	PRP
12350	2632	3	with	with	IN
12350	2632	4	a	a	DT
12350	2632	5	skimmer	skimmer	NN
12350	2632	6	,	,	,
12350	2632	7	put	put	VBD
12350	2632	8	them	-PRON-	PRP
12350	2632	9	in	in	IN
12350	2632	10	a	a	DT
12350	2632	11	baking	baking	NN
12350	2632	12	dish	dish	NN
12350	2632	13	with	with	IN
12350	2632	14	one	one	CD
12350	2632	15	small	small	JJ
12350	2632	16	onion	onion	NN
12350	2632	17	and	and	CC
12350	2632	18	three	three	CD
12350	2632	19	or	or	CC
12350	2632	20	four	four	CD
12350	2632	21	ounces	ounce	NNS
12350	2632	22	of	of	IN
12350	2632	23	smoked	smoke	VBN
12350	2632	24	fat	fat	JJ
12350	2632	25	meat	meat	NN
12350	2632	26	in	in	IN
12350	2632	27	the	the	DT
12350	2632	28	centre	centre	NN
12350	2632	29	,	,	,
12350	2632	30	and	and	CC
12350	2632	31	pour	pour	VB
12350	2632	32	over	over	IN
12350	2632	33	them	-PRON-	PRP
12350	2632	34	a	a	DT
12350	2632	35	pint	pint	NN
12350	2632	36	of	of	IN
12350	2632	37	boiling	boil	VBG
12350	2632	38	water	water	NN
12350	2632	39	,	,	,
12350	2632	40	in	in	IN
12350	2632	41	which	which	WDT
12350	2632	42	one	one	CD
12350	2632	43	-	-	HYPH
12350	2632	44	half	half	NN
12350	2632	45	teaspoon	teaspoon	NN
12350	2632	46	of	of	IN
12350	2632	47	salt	salt	NN
12350	2632	48	and	and	CC
12350	2632	49	one	one	CD
12350	2632	50	-	-	HYPH
12350	2632	51	quarter	quarter	NN
12350	2632	52	teaspoon	teaspoon	NN
12350	2632	53	of	of	IN
12350	2632	54	pepper	pepper	NN
12350	2632	55	have	have	VBP
12350	2632	56	been	be	VBN
12350	2632	57	mixed	mix	VBN
12350	2632	58	.	.	.
12350	2633	1	Bake	bake	VB
12350	2633	2	in	in	IN
12350	2633	3	a	a	DT
12350	2633	4	moderate	moderate	JJ
12350	2633	5	oven	oven	JJ
12350	2633	6	four	four	CD
12350	2633	7	or	or	CC
12350	2633	8	five	five	CD
12350	2633	9	hours	hour	NNS
12350	2633	10	.	.	.
12350	2634	1	The	the	DT
12350	2634	2	lentils	lentil	NNS
12350	2634	3	must	must	MD
12350	2634	4	be	be	VB
12350	2634	5	kept	keep	VBN
12350	2634	6	moist	moist	JJ
12350	2634	7	and	and	CC
12350	2634	8	it	-PRON-	PRP
12350	2634	9	may	may	MD
12350	2634	10	be	be	VB
12350	2634	11	necessary	necessary	JJ
12350	2634	12	to	to	TO
12350	2634	13	add	add	VB
12350	2634	14	a	a	DT
12350	2634	15	little	little	JJ
12350	2634	16	water	water	NN
12350	2634	17	from	from	IN
12350	2634	18	time	time	NN
12350	2634	19	to	to	IN
12350	2634	20	time	time	NN
12350	2634	21	.	.	.
12350	2635	1	MEAT	meat	NN
12350	2635	2	SUBSTITUTES	substitute	NNS
12350	2635	3	The	the	DT
12350	2635	4	following	follow	VBG
12350	2635	5	recipes	recipe	NNS
12350	2635	6	contain	contain	VBP
12350	2635	7	as	as	IN
12350	2635	8	much	much	JJ
12350	2635	9	nourishment	nourishment	NN
12350	2635	10	as	as	IN
12350	2635	11	any	any	DT
12350	2635	12	meat	meat	NN
12350	2635	13	dish	dish	NN
12350	2635	14	and	and	CC
12350	2635	15	can	can	MD
12350	2635	16	readily	readily	RB
12350	2635	17	be	be	VB
12350	2635	18	substituted	substitute	VBN
12350	2635	19	for	for	IN
12350	2635	20	meat	meat	NN
12350	2635	21	at	at	IN
12350	2635	22	a	a	DT
12350	2635	23	meal	meal	NN
12350	2635	24	.	.	.
12350	2636	1	LENTIL	LENTIL	NNP
12350	2636	2	SAUSAGES	SAUSAGES	NNP
12350	2636	3	For	for	IN
12350	2636	4	each	each	DT
12350	2636	5	person	person	NN
12350	2636	6	soak	soak	VB
12350	2636	7	one	one	CD
12350	2636	8	tablespoon	tablespoon	NN
12350	2636	9	of	of	IN
12350	2636	10	lentils	lentil	NNS
12350	2636	11	overnight	overnight	RB
12350	2636	12	.	.	.
12350	2637	1	Then	then	RB
12350	2637	2	drain	drain	VB
12350	2637	3	and	and	CC
12350	2637	4	leave	leave	VB
12350	2637	5	them	-PRON-	PRP
12350	2637	6	spread	spread	VB
12350	2637	7	on	on	IN
12350	2637	8	a	a	DT
12350	2637	9	dish	dish	NN
12350	2637	10	for	for	IN
12350	2637	11	a	a	DT
12350	2637	12	day	day	NN
12350	2637	13	.	.	.
12350	2638	1	When	when	WRB
12350	2638	2	ready	ready	JJ
12350	2638	3	to	to	TO
12350	2638	4	use	use	VB
12350	2638	5	,	,	,
12350	2638	6	chop	chop	VB
12350	2638	7	them	-PRON-	PRP
12350	2638	8	finely	finely	RB
12350	2638	9	and	and	CC
12350	2638	10	cook	cook	VB
12350	2638	11	gently	gently	RB
12350	2638	12	in	in	IN
12350	2638	13	a	a	DT
12350	2638	14	covered	covered	JJ
12350	2638	15	jar	jar	NN
12350	2638	16	in	in	IN
12350	2638	17	an	an	DT
12350	2638	18	outer	outer	JJ
12350	2638	19	vessel	vessel	NN
12350	2638	20	of	of	IN
12350	2638	21	water	water	NN
12350	2638	22	for	for	IN
12350	2638	23	about	about	RB
12350	2638	24	one	one	CD
12350	2638	25	hour	hour	NN
12350	2638	26	,	,	,
12350	2638	27	adding	add	VBG
12350	2638	28	from	from	IN
12350	2638	29	time	time	NN
12350	2638	30	to	to	IN
12350	2638	31	time	time	NN
12350	2638	32	just	just	RB
12350	2638	33	as	as	RB
12350	2638	34	much	much	JJ
12350	2638	35	water	water	NN
12350	2638	36	as	as	IN
12350	2638	37	they	-PRON-	PRP
12350	2638	38	will	will	MD
12350	2638	39	absorb	absorb	VB
12350	2638	40	.	.	.
12350	2639	1	When	when	WRB
12350	2639	2	fully	fully	RB
12350	2639	3	cooked	cook	VBN
12350	2639	4	,	,	,
12350	2639	5	stir	stir	VB
12350	2639	6	in	in	IN
12350	2639	7	about	about	RB
12350	2639	8	twice	twice	PDT
12350	2639	9	their	-PRON-	PRP$
12350	2639	10	bulk	bulk	NN
12350	2639	11	in	in	IN
12350	2639	12	bread	bread	NN
12350	2639	13	crumbs	crumb	NNS
12350	2639	14	(	(	-LRB-
12350	2639	15	preferably	preferably	RB
12350	2639	16	whole	whole	JJ
12350	2639	17	wheat	wheat	NN
12350	2639	18	)	)	-RRB-
12350	2639	19	,	,	,
12350	2639	20	a	a	DT
12350	2639	21	slight	slight	JJ
12350	2639	22	flavoring	flavoring	NN
12350	2639	23	of	of	IN
12350	2639	24	very	very	RB
12350	2639	25	finely	finely	RB
12350	2639	26	chopped	chop	VBN
12350	2639	27	onion	onion	NN
12350	2639	28	,	,	,
12350	2639	29	powdered	powder	VBD
12350	2639	30	mixed	mixed	JJ
12350	2639	31	herbs	herb	NNS
12350	2639	32	and	and	CC
12350	2639	33	nutmeg	nutmeg	NN
12350	2639	34	,	,	,
12350	2639	35	salt	salt	NN
12350	2639	36	and	and	CC
12350	2639	37	pepper	pepper	NN
12350	2639	38	to	to	TO
12350	2639	39	taste	taste	VB
12350	2639	40	,	,	,
12350	2639	41	and	and	CC
12350	2639	42	drippings	dripping	NNS
12350	2639	43	to	to	TO
12350	2639	44	make	make	VB
12350	2639	45	the	the	DT
12350	2639	46	whole	whole	JJ
12350	2639	47	fairly	fairly	RB
12350	2639	48	moist	moist	NN
12350	2639	49	.	.	.
12350	2640	1	When	when	WRB
12350	2640	2	cool	cool	JJ
12350	2640	3	,	,	,
12350	2640	4	shape	shape	VBP
12350	2640	5	into	into	IN
12350	2640	6	sausages	sausage	NNS
12350	2640	7	(	(	-LRB-
12350	2640	8	or	or	CC
12350	2640	9	cutlets	cutlet	NNS
12350	2640	10	or	or	CC
12350	2640	11	round	round	JJ
12350	2640	12	cakes	cake	NNS
12350	2640	13	for	for	IN
12350	2640	14	luncheon	luncheon	NN
12350	2640	15	)	)	-RRB-
12350	2640	16	,	,	,
12350	2640	17	coat	coat	VB
12350	2640	18	them	-PRON-	PRP
12350	2640	19	with	with	IN
12350	2640	20	egg	egg	NN
12350	2640	21	and	and	CC
12350	2640	22	bread	bread	NN
12350	2640	23	crumbs	crumb	NNS
12350	2640	24	or	or	CC
12350	2640	25	seasoned	season	VBN
12350	2640	26	flour	flour	NN
12350	2640	27	,	,	,
12350	2640	28	and	and	CC
12350	2640	29	brown	brown	VB
12350	2640	30	them	-PRON-	PRP
12350	2640	31	in	in	IN
12350	2640	32	a	a	DT
12350	2640	33	little	little	JJ
12350	2640	34	fat	fat	NN
12350	2640	35	in	in	IN
12350	2640	36	a	a	DT
12350	2640	37	frying	frying	JJ
12350	2640	38	-	-	HYPH
12350	2640	39	pan	pan	NN
12350	2640	40	or	or	CC
12350	2640	41	in	in	IN
12350	2640	42	a	a	DT
12350	2640	43	fairly	fairly	RB
12350	2640	44	hot	hot	JJ
12350	2640	45	oven	oven	NN
12350	2640	46	.	.	.
12350	2641	1	Gravy	Gravy	NNP
12350	2641	2	or	or	CC
12350	2641	3	diluted	diluted	JJ
12350	2641	4	meat	meat	NN
12350	2641	5	extract	extract	NN
12350	2641	6	should	should	MD
12350	2641	7	be	be	VB
12350	2641	8	served	serve	VBN
12350	2641	9	with	with	IN
12350	2641	10	them	-PRON-	PRP
12350	2641	11	.	.	.
12350	2642	1	They	-PRON-	PRP
12350	2642	2	are	be	VBP
12350	2642	3	no	no	RB
12350	2642	4	less	less	RBR
12350	2642	5	good	good	JJ
12350	2642	6	when	when	WRB
12350	2642	7	fried	fry	VBN
12350	2642	8	overnight	overnight	RB
12350	2642	9	and	and	CC
12350	2642	10	reheated	reheat	VBN
12350	2642	11	in	in	IN
12350	2642	12	the	the	DT
12350	2642	13	gravy	gravy	NN
12350	2642	14	.	.	.
12350	2643	1	MOCK	MOCK	NNP
12350	2643	2	CHILE	CHILE	NNP
12350	2643	3	CON	CON	NNP
12350	2643	4	CARNE	carne	NN
12350	2643	5	Pick	pick	VBP
12350	2643	6	over	over	RP
12350	2643	7	and	and	CC
12350	2643	8	wash	wash	VB
12350	2643	9	two	two	CD
12350	2643	10	cups	cup	NNS
12350	2643	11	of	of	IN
12350	2643	12	kidney	kidney	NN
12350	2643	13	beans	bean	NNS
12350	2643	14	,	,	,
12350	2643	15	soak	soak	VB
12350	2643	16	in	in	IN
12350	2643	17	one	one	CD
12350	2643	18	quart	quart	NN
12350	2643	19	of	of	IN
12350	2643	20	water	water	NN
12350	2643	21	.	.	.
12350	2644	1	Next	next	JJ
12350	2644	2	morning	morning	NN
12350	2644	3	bring	bring	NN
12350	2644	4	to	to	IN
12350	2644	5	a	a	DT
12350	2644	6	boil	boil	NN
12350	2644	7	in	in	IN
12350	2644	8	fresh	fresh	JJ
12350	2644	9	water	water	NN
12350	2644	10	,	,	,
12350	2644	11	drain	drain	VB
12350	2644	12	,	,	,
12350	2644	13	cover	cover	VB
12350	2644	14	beans	bean	NNS
12350	2644	15	with	with	IN
12350	2644	16	boiling	boil	VBG
12350	2644	17	water	water	NN
12350	2644	18	and	and	CC
12350	2644	19	cook	cook	NN
12350	2644	20	until	until	IN
12350	2644	21	tender	tender	NN
12350	2644	22	.	.	.
12350	2645	1	Half	half	PDT
12350	2645	2	an	an	DT
12350	2645	3	hour	hour	NN
12350	2645	4	before	before	IN
12350	2645	5	beans	bean	NNS
12350	2645	6	are	be	VBP
12350	2645	7	to	to	TO
12350	2645	8	be	be	VB
12350	2645	9	served	serve	VBN
12350	2645	10	,	,	,
12350	2645	11	put	put	VB
12350	2645	12	one	one	CD
12350	2645	13	tablespoon	tablespoon	NN
12350	2645	14	of	of	IN
12350	2645	15	butter	butter	NN
12350	2645	16	in	in	IN
12350	2645	17	a	a	DT
12350	2645	18	saucepan	saucepan	NN
12350	2645	19	,	,	,
12350	2645	20	chop	chop	VB
12350	2645	21	and	and	CC
12350	2645	22	add	add	VB
12350	2645	23	four	four	CD
12350	2645	24	green	green	JJ
12350	2645	25	,	,	,
12350	2645	26	peppers	pepper	NNS
12350	2645	27	,	,	,
12350	2645	28	one	one	CD
12350	2645	29	small	small	JJ
12350	2645	30	red	red	JJ
12350	2645	31	pepper	pepper	NN
12350	2645	32	,	,	,
12350	2645	33	one	one	CD
12350	2645	34	onion	onion	NN
12350	2645	35	,	,	,
12350	2645	36	one	one	CD
12350	2645	37	pint	pint	NN
12350	2645	38	of	of	IN
12350	2645	39	tomatoes	tomato	NNS
12350	2645	40	,	,	,
12350	2645	41	one	one	CD
12350	2645	42	teaspoon	teaspoon	NN
12350	2645	43	of	of	IN
12350	2645	44	salt	salt	NN
12350	2645	45	,	,	,
12350	2645	46	cook	cook	VB
12350	2645	47	fifteen	fifteen	CD
12350	2645	48	minutes	minute	NNS
12350	2645	49	,	,	,
12350	2645	50	add	add	VB
12350	2645	51	to	to	IN
12350	2645	52	beans	bean	NNS
12350	2645	53	with	with	IN
12350	2645	54	three	three	CD
12350	2645	55	tablespoons	tablespoon	NNS
12350	2645	56	of	of	IN
12350	2645	57	uncooked	uncooked	JJ
12350	2645	58	rice	rice	NN
12350	2645	59	,	,	,
12350	2645	60	simmer	simmer	NN
12350	2645	61	until	until	IN
12350	2645	62	thick	thick	JJ
12350	2645	63	.	.	.
12350	2646	1	SPANISH	spanish	JJ
12350	2646	2	BEANS	bean	NNS
12350	2646	3	Soak	Soak	NNP
12350	2646	4	two	two	CD
12350	2646	5	cups	cup	NNS
12350	2646	6	of	of	IN
12350	2646	7	beans	bean	NNS
12350	2646	8	overnight	overnight	RB
12350	2646	9	.	.	.
12350	2647	1	Drain	drain	VB
12350	2647	2	and	and	CC
12350	2647	3	boil	boil	VB
12350	2647	4	until	until	IN
12350	2647	5	the	the	DT
12350	2647	6	skin	skin	NN
12350	2647	7	cracks	crack	VBZ
12350	2647	8	,	,	,
12350	2647	9	and	and	CC
12350	2647	10	let	let	VB
12350	2647	11	one	one	CD
12350	2647	12	cup	cup	NN
12350	2647	13	of	of	IN
12350	2647	14	water	water	NN
12350	2647	15	remain	remain	VBP
12350	2647	16	on	on	IN
12350	2647	17	the	the	DT
12350	2647	18	beans	bean	NNS
12350	2647	19	.	.	.
12350	2648	1	Chop	Chop	NNP
12350	2648	2	fine	fine	JJ
12350	2648	3	one	one	CD
12350	2648	4	onion	onion	NN
12350	2648	5	and	and	CC
12350	2648	6	two	two	CD
12350	2648	7	cloves	clove	NNS
12350	2648	8	of	of	IN
12350	2648	9	garlic	garlic	NN
12350	2648	10	and	and	CC
12350	2648	11	fry	fry	VB
12350	2648	12	a	a	DT
12350	2648	13	light	light	JJ
12350	2648	14	brown	brown	NN
12350	2648	15	in	in	IN
12350	2648	16	one	one	CD
12350	2648	17	tablespoon	tablespoon	NN
12350	2648	18	of	of	IN
12350	2648	19	olive	olive	NN
12350	2648	20	oil	oil	NN
12350	2648	21	;	;	:
12350	2648	22	then	then	RB
12350	2648	23	add	add	VB
12350	2648	24	one	one	CD
12350	2648	25	-	-	HYPH
12350	2648	26	half	half	NN
12350	2648	27	can	can	NN
12350	2648	28	of	of	IN
12350	2648	29	tomatoes	tomato	NNS
12350	2648	30	,	,	,
12350	2648	31	one	one	CD
12350	2648	32	teaspoon	teaspoon	NN
12350	2648	33	chili	chili	NN
12350	2648	34	powder	powder	NN
12350	2648	35	dissolved	dissolve	VBN
12350	2648	36	in	in	IN
12350	2648	37	a	a	DT
12350	2648	38	little	little	JJ
12350	2648	39	cold	cold	JJ
12350	2648	40	water	water	NN
12350	2648	41	,	,	,
12350	2648	42	salt	salt	NN
12350	2648	43	to	to	IN
12350	2648	44	taste	taste	NN
12350	2648	45	and	and	CC
12350	2648	46	half	half	PDT
12350	2648	47	a	a	DT
12350	2648	48	dozen	dozen	NN
12350	2648	49	olives	olive	NNS
12350	2648	50	chopped	chop	VBN
12350	2648	51	.	.	.
12350	2649	1	A	a	DT
12350	2649	2	piece	piece	NN
12350	2649	3	of	of	IN
12350	2649	4	smoked	smoke	VBN
12350	2649	5	beef	beef	NN
12350	2649	6	or	or	CC
12350	2649	7	tongue	tongue	NN
12350	2649	8	improves	improve	VBZ
12350	2649	9	the	the	DT
12350	2649	10	flavor	flavor	NN
12350	2649	11	.	.	.
12350	2650	1	PEA	PEA	NNP
12350	2650	2	PURÉE	PURÉE	NNP
12350	2650	3	Pick	Pick	NNP
12350	2650	4	over	over	RP
12350	2650	5	and	and	CC
12350	2650	6	wash	wash	VB
12350	2650	7	two	two	CD
12350	2650	8	cups	cup	NNS
12350	2650	9	of	of	IN
12350	2650	10	dried	dry	VBN
12350	2650	11	peas	pea	NNS
12350	2650	12	.	.	.
12350	2651	1	Soak	soak	VB
12350	2651	2	them	-PRON-	PRP
12350	2651	3	over	over	IN
12350	2651	4	night	night	NN
12350	2651	5	or	or	CC
12350	2651	6	for	for	IN
12350	2651	7	several	several	JJ
12350	2651	8	hours	hour	NNS
12350	2651	9	in	in	IN
12350	2651	10	cold	cold	JJ
12350	2651	11	water	water	NN
12350	2651	12	.	.	.
12350	2652	1	Put	put	VB
12350	2652	2	them	-PRON-	PRP
12350	2652	3	on	on	RP
12350	2652	4	to	to	TO
12350	2652	5	boil	boil	VB
12350	2652	6	in	in	IN
12350	2652	7	three	three	CD
12350	2652	8	pints	pint	NNS
12350	2652	9	of	of	IN
12350	2652	10	fresh	fresh	JJ
12350	2652	11	,	,	,
12350	2652	12	cold	cold	JJ
12350	2652	13	water	water	NN
12350	2652	14	and	and	CC
12350	2652	15	let	let	VB
12350	2652	16	them	-PRON-	PRP
12350	2652	17	simmer	simmer	VB
12350	2652	18	until	until	IN
12350	2652	19	dissolved	dissolve	VBN
12350	2652	20	.	.	.
12350	2653	1	Keep	keep	VB
12350	2653	2	well	well	RB
12350	2653	3	scraped	scrape	VBN
12350	2653	4	from	from	IN
12350	2653	5	the	the	DT
12350	2653	6	sides	side	NNS
12350	2653	7	of	of	IN
12350	2653	8	the	the	DT
12350	2653	9	kettle	kettle	NN
12350	2653	10	.	.	.
12350	2654	1	When	when	WRB
12350	2654	2	soft	soft	JJ
12350	2654	3	,	,	,
12350	2654	4	nib	nib	NNP
12350	2654	5	through	through	IN
12350	2654	6	a	a	DT
12350	2654	7	strainer	strainer	NN
12350	2654	8	,	,	,
12350	2654	9	add	add	VB
12350	2654	10	a	a	DT
12350	2654	11	little	little	JJ
12350	2654	12	boiling	boiling	NN
12350	2654	13	water	water	NN
12350	2654	14	or	or	CC
12350	2654	15	soup	soup	NN
12350	2654	16	stock	stock	NN
12350	2654	17	,	,	,
12350	2654	18	add	add	VB
12350	2654	19	one	one	CD
12350	2654	20	and	and	CC
12350	2654	21	one	one	CD
12350	2654	22	-	-	HYPH
12350	2654	23	half	half	NN
12350	2654	24	teaspoons	teaspoon	NNS
12350	2654	25	of	of	IN
12350	2654	26	salt	salt	NN
12350	2654	27	,	,	,
12350	2654	28	one	one	CD
12350	2654	29	-	-	HYPH
12350	2654	30	half	half	NN
12350	2654	31	teaspoon	teaspoon	NN
12350	2654	32	of	of	IN
12350	2654	33	sugar	sugar	NN
12350	2654	34	and	and	CC
12350	2654	35	a	a	DT
12350	2654	36	speck	speck	NN
12350	2654	37	of	of	IN
12350	2654	38	white	white	JJ
12350	2654	39	pepper	pepper	NN
12350	2654	40	,	,	,
12350	2654	41	and	and	CC
12350	2654	42	beat	beat	VBD
12350	2654	43	the	the	DT
12350	2654	44	mixture	mixture	NN
12350	2654	45	well	well	RB
12350	2654	46	.	.	.
12350	2655	1	Put	put	VB
12350	2655	2	hard	hard	JJ
12350	2655	3	brisket	brisket	NN
12350	2655	4	fat	fat	NN
12350	2655	5	chopped	chop	VBN
12350	2655	6	in	in	IN
12350	2655	7	small	small	JJ
12350	2655	8	pieces	piece	NNS
12350	2655	9	,	,	,
12350	2655	10	about	about	RB
12350	2655	11	one	one	CD
12350	2655	12	-	-	HYPH
12350	2655	13	eighth	eighth	NN
12350	2655	14	of	of	IN
12350	2655	15	a	a	DT
12350	2655	16	pound	pound	NN
12350	2655	17	will	will	MD
12350	2655	18	be	be	VB
12350	2655	19	sufficient	sufficient	JJ
12350	2655	20	,	,	,
12350	2655	21	into	into	IN
12350	2655	22	a	a	DT
12350	2655	23	spider	spider	NN
12350	2655	24	and	and	CC
12350	2655	25	cook	cook	NN
12350	2655	26	until	until	IN
12350	2655	27	a	a	DT
12350	2655	28	light	light	JJ
12350	2655	29	yellow	yellow	NN
12350	2655	30	,	,	,
12350	2655	31	add	add	VB
12350	2655	32	a	a	DT
12350	2655	33	large	large	JJ
12350	2655	34	onion	onion	NN
12350	2655	35	,	,	,
12350	2655	36	cut	cut	VBN
12350	2655	37	in	in	IN
12350	2655	38	dice	dice	NN
12350	2655	39	and	and	CC
12350	2655	40	continue	continue	VBP
12350	2655	41	cooking	cook	VBG
12350	2655	42	with	with	IN
12350	2655	43	the	the	DT
12350	2655	44	fat	fat	NN
12350	2655	45	until	until	IN
12350	2655	46	brown	brown	NNP
12350	2655	47	.	.	.
12350	2656	1	Serve	serve	VB
12350	2656	2	the	the	DT
12350	2656	3	purée	purée	NN
12350	2656	4	like	like	IN
12350	2656	5	mashed	mashed	JJ
12350	2656	6	potatoes	potato	NNS
12350	2656	7	.	.	.
12350	2657	1	Pour	pour	VB
12350	2657	2	the	the	DT
12350	2657	3	onion	onion	NN
12350	2657	4	and	and	CC
12350	2657	5	fat	fat	NN
12350	2657	6	over	over	IN
12350	2657	7	it	-PRON-	PRP
12350	2657	8	before	before	IN
12350	2657	9	serving	serve	VBG
12350	2657	10	.	.	.
12350	2658	1	Serve	serve	VB
12350	2658	2	hot	hot	JJ
12350	2658	3	.	.	.
12350	2659	1	KIDNEY	kidney	NN
12350	2659	2	BEANS	bean	NNS
12350	2659	3	WITH	with	IN
12350	2659	4	BROWN	BROWN	NNP
12350	2659	5	SAUCE	SAUCE	VBN
12350	2659	6	Pick	pick	VBP
12350	2659	7	over	over	RP
12350	2659	8	and	and	CC
12350	2659	9	wash	wash	VB
12350	2659	10	one	one	CD
12350	2659	11	pint	pint	NN
12350	2659	12	(	(	-LRB-
12350	2659	13	two	two	CD
12350	2659	14	cups	cup	NNS
12350	2659	15	)	)	-RRB-
12350	2659	16	of	of	IN
12350	2659	17	kidney	kidney	NN
12350	2659	18	beans	bean	NNS
12350	2659	19	let	let	VBP
12350	2659	20	soak	soak	NN
12350	2659	21	overnight	overnight	RB
12350	2659	22	in	in	IN
12350	2659	23	cold	cold	JJ
12350	2659	24	water	water	NN
12350	2659	25	.	.	.
12350	2660	1	Drain	drain	VB
12350	2660	2	and	and	CC
12350	2660	3	cook	cook	NN
12350	2660	4	in	in	IN
12350	2660	5	fresh	fresh	JJ
12350	2660	6	salted	salted	JJ
12350	2660	7	water	water	NN
12350	2660	8	till	till	IN
12350	2660	9	tender	tender	NN
12350	2660	10	.	.	.
12350	2661	1	Drain	drain	NN
12350	2661	2	;	;	:
12350	2661	3	shake	shake	VB
12350	2661	4	in	in	IN
12350	2661	5	saucepan	saucepan	NN
12350	2661	6	with	with	IN
12350	2661	7	one	one	CD
12350	2661	8	teaspoon	teaspoon	NN
12350	2661	9	butter	butter	NN
12350	2661	10	three	three	CD
12350	2661	11	minutes	minute	NNS
12350	2661	12	.	.	.
12350	2662	1	Add	add	VB
12350	2662	2	one	one	CD
12350	2662	3	cup	cup	NN
12350	2662	4	of	of	IN
12350	2662	5	brown	brown	JJ
12350	2662	6	sauce	sauce	NN
12350	2662	7	and	and	CC
12350	2662	8	simmer	simmer	NN
12350	2662	9	five	five	CD
12350	2662	10	minutes	minute	NNS
12350	2662	11	.	.	.
12350	2663	1	NAHIT	NAHIT	NNP
12350	2663	2	(	(	-LRB-
12350	2663	3	RUSSIAN	RUSSIAN	NNP
12350	2663	4	PEAS	PEAS	NNP
12350	2663	5	)	)	-RRB-
12350	2663	6	Place	place	VB
12350	2663	7	one	one	CD
12350	2663	8	pound	pound	NN
12350	2663	9	Russian	russian	JJ
12350	2663	10	peas	pea	NNS
12350	2663	11	in	in	IN
12350	2663	12	granite	granite	NN
12350	2663	13	kettle	kettle	NN
12350	2663	14	,	,	,
12350	2663	15	add	add	VB
12350	2663	16	one	one	CD
12350	2663	17	tablespoon	tablespoon	NN
12350	2663	18	of	of	IN
12350	2663	19	salt	salt	NN
12350	2663	20	and	and	CC
12350	2663	21	hot	hot	JJ
12350	2663	22	water	water	NN
12350	2663	23	to	to	IN
12350	2663	24	more	more	JJR
12350	2663	25	than	than	IN
12350	2663	26	cover	cover	VB
12350	2663	27	and	and	CC
12350	2663	28	let	let	VB
12350	2663	29	soak	soak	VB
12350	2663	30	twelve	twelve	CD
12350	2663	31	hours	hour	NNS
12350	2663	32	or	or	CC
12350	2663	33	more	more	JJR
12350	2663	34	.	.	.
12350	2664	1	Drain	drain	NN
12350	2664	2	,	,	,
12350	2664	3	return	return	VB
12350	2664	4	to	to	IN
12350	2664	5	the	the	DT
12350	2664	6	kettle	kettle	NN
12350	2664	7	,	,	,
12350	2664	8	cover	cover	VB
12350	2664	9	with	with	IN
12350	2664	10	boiling	boiling	NN
12350	2664	11	water	water	NN
12350	2664	12	,	,	,
12350	2664	13	let	let	VB
12350	2664	14	cook	cook	VB
12350	2664	15	fifteen	fifteen	CD
12350	2664	16	minutes	minute	NNS
12350	2664	17	,	,	,
12350	2664	18	add	add	VB
12350	2664	19	one	one	CD
12350	2664	20	-	-	HYPH
12350	2664	21	quarter	quarter	NN
12350	2664	22	teaspoon	teaspoon	NN
12350	2664	23	of	of	IN
12350	2664	24	soda	soda	NN
12350	2664	25	and	and	CC
12350	2664	26	one	one	CD
12350	2664	27	pound	pound	NN
12350	2664	28	of	of	IN
12350	2664	29	brisket	brisket	NN
12350	2664	30	of	of	IN
12350	2664	31	beef	beef	NN
12350	2664	32	or	or	CC
12350	2664	33	back	back	NN
12350	2664	34	or	or	CC
12350	2664	35	neck	neck	NN
12350	2664	36	of	of	IN
12350	2664	37	fat	fat	NN
12350	2664	38	chicken	chicken	NN
12350	2664	39	and	and	CC
12350	2664	40	let	let	VB
12350	2664	41	cook	cook	NN
12350	2664	42	slowly	slowly	RB
12350	2664	43	until	until	IN
12350	2664	44	peas	pea	NNS
12350	2664	45	are	be	VBP
12350	2664	46	tender	tender	JJ
12350	2664	47	.	.	.
12350	2665	1	Melt	melt	UH
12350	2665	2	two	two	CD
12350	2665	3	tablespoons	tablespoon	NNS
12350	2665	4	of	of	IN
12350	2665	5	fat	fat	NN
12350	2665	6	,	,	,
12350	2665	7	add	add	VB
12350	2665	8	two	two	CD
12350	2665	9	tablespoons	tablespoon	NNS
12350	2665	10	of	of	IN
12350	2665	11	flour	flour	NN
12350	2665	12	and	and	CC
12350	2665	13	two	two	CD
12350	2665	14	tablespoons	tablespoon	NNS
12350	2665	15	of	of	IN
12350	2665	16	brown	brown	JJ
12350	2665	17	sugar	sugar	NN
12350	2665	18	,	,	,
12350	2665	19	let	let	VB
12350	2665	20	brown	brown	NNP
12350	2665	21	,	,	,
12350	2665	22	add	add	VB
12350	2665	23	one	one	CD
12350	2665	24	cup	cup	NN
12350	2665	25	of	of	IN
12350	2665	26	the	the	DT
12350	2665	27	liquid	liquid	NN
12350	2665	28	from	from	IN
12350	2665	29	the	the	DT
12350	2665	30	peas	pea	NNS
12350	2665	31	,	,	,
12350	2665	32	cook	cook	NN
12350	2665	33	until	until	IN
12350	2665	34	thick	thick	JJ
12350	2665	35	and	and	CC
12350	2665	36	smooth	smooth	JJ
12350	2665	37	.	.	.
12350	2666	1	Pour	pour	VB
12350	2666	2	over	over	IN
12350	2666	3	the	the	DT
12350	2666	4	peas	pea	NNS
12350	2666	5	,	,	,
12350	2666	6	cook	cook	VB
12350	2666	7	thoroughly	thoroughly	RB
12350	2666	8	,	,	,
12350	2666	9	then	then	RB
12350	2666	10	place	place	VB
12350	2666	11	in	in	IN
12350	2666	12	casserole	casserole	NN
12350	2666	13	and	and	CC
12350	2666	14	bake	bake	VB
12350	2666	15	in	in	RP
12350	2666	16	a	a	DT
12350	2666	17	moderate	moderate	JJ
12350	2666	18	oven	oven	JJ
12350	2666	19	one	one	CD
12350	2666	20	-	-	HYPH
12350	2666	21	half	half	NN
12350	2666	22	hour	hour	NN
12350	2666	23	.	.	.
12350	2667	1	BOILED	BOILED	NNP
12350	2667	2	CHESTNUTS	CHESTNUTS	NNP
12350	2667	3	Boil	Boil	NNP
12350	2667	4	the	the	DT
12350	2667	5	chestnuts	chestnut	NNS
12350	2667	6	a	a	DT
12350	2667	7	few	few	JJ
12350	2667	8	minutes	minute	NNS
12350	2667	9	;	;	:
12350	2667	10	drain	drain	VB
12350	2667	11	and	and	CC
12350	2667	12	remove	remove	VB
12350	2667	13	the	the	DT
12350	2667	14	shells	shell	NNS
12350	2667	15	and	and	CC
12350	2667	16	skins	skin	NNS
12350	2667	17	.	.	.
12350	2668	1	Boil	Boil	NNP
12350	2668	2	again	again	RB
12350	2668	3	until	until	IN
12350	2668	4	tender	tender	NN
12350	2668	5	,	,	,
12350	2668	6	adding	add	VBG
12350	2668	7	sufficient	sufficient	JJ
12350	2668	8	salt	salt	NN
12350	2668	9	to	to	TO
12350	2668	10	make	make	VB
12350	2668	11	them	-PRON-	PRP
12350	2668	12	palatable	palatable	JJ
12350	2668	13	.	.	.
12350	2669	1	Drain	drain	VB
12350	2669	2	again	again	RB
12350	2669	3	;	;	:
12350	2669	4	shake	shake	VB
12350	2669	5	over	over	IN
12350	2669	6	the	the	DT
12350	2669	7	fire	fire	NN
12350	2669	8	until	until	IN
12350	2669	9	dry	dry	JJ
12350	2669	10	;	;	:
12350	2669	11	cover	cover	VB
12350	2669	12	with	with	IN
12350	2669	13	cream	cream	NN
12350	2669	14	sauce	sauce	NN
12350	2669	15	and	and	CC
12350	2669	16	serve	serve	VB
12350	2669	17	at	at	IN
12350	2669	18	once	once	RB
12350	2669	19	.	.	.
12350	2670	1	If	if	IN
12350	2670	2	allowed	allow	VBN
12350	2670	3	to	to	TO
12350	2670	4	stand	stand	VB
12350	2670	5	the	the	DT
12350	2670	6	chestnuts	chestnut	NNS
12350	2670	7	become	become	VBP
12350	2670	8	heavy	heavy	JJ
12350	2670	9	and	and	CC
12350	2670	10	unappetizing	unappetizing	JJ
12350	2670	11	.	.	.
12350	2671	1	CHESTNUT	CHESTNUT	NNS
12350	2671	2	PURÉE	PURÉE	VBD
12350	2671	3	Put	put	VB
12350	2671	4	one	one	CD
12350	2671	5	pound	pound	NN
12350	2671	6	of	of	IN
12350	2671	7	chestnuts	chestnut	NNS
12350	2671	8	,	,	,
12350	2671	9	which	which	WDT
12350	2671	10	have	have	VBP
12350	2671	11	been	be	VBN
12350	2671	12	shelled	shell	VBN
12350	2671	13	and	and	CC
12350	2671	14	skinned	skin	VBN
12350	2671	15	,	,	,
12350	2671	16	on	on	RB
12350	2671	17	to	to	TO
12350	2671	18	boil	boil	VB
12350	2671	19	in	in	IN
12350	2671	20	two	two	CD
12350	2671	21	cups	cup	NNS
12350	2671	22	of	of	IN
12350	2671	23	milk	milk	NN
12350	2671	24	and	and	CC
12350	2671	25	cook	cook	NN
12350	2671	26	until	until	IN
12350	2671	27	tender	tender	NN
12350	2671	28	,	,	,
12350	2671	29	then	then	RB
12350	2671	30	mash	mash	NN
12350	2671	31	smooth	smooth	NN
12350	2671	32	.	.	.
12350	2672	1	If	if	IN
12350	2672	2	necessary	necessary	JJ
12350	2672	3	add	add	VBP
12350	2672	4	more	more	JJR
12350	2672	5	milk	milk	NN
12350	2672	6	while	while	IN
12350	2672	7	boiling	boil	VBG
12350	2672	8	.	.	.
12350	2673	1	Strain	strain	VB
12350	2673	2	and	and	CC
12350	2673	3	season	season	NN
12350	2673	4	with	with	IN
12350	2673	5	salt	salt	NN
12350	2673	6	and	and	CC
12350	2673	7	pepper	pepper	NN
12350	2673	8	and	and	CC
12350	2673	9	one	one	CD
12350	2673	10	teaspoon	teaspoon	NN
12350	2673	11	of	of	IN
12350	2673	12	fresh	fresh	JJ
12350	2673	13	butter	butter	NN
12350	2673	14	.	.	.
12350	2674	1	Serve	serve	VB
12350	2674	2	hot	hot	JJ
12350	2674	3	.	.	.
12350	2675	1	ROASTED	roasted	JJ
12350	2675	2	CHESTNUTS	chestnuts	NN
12350	2675	3	With	with	IN
12350	2675	4	a	a	DT
12350	2675	5	sharp	sharp	JJ
12350	2675	6	knife	knife	NN
12350	2675	7	cut	cut	VBN
12350	2675	8	across	across	RP
12350	2675	9	on	on	IN
12350	2675	10	the	the	DT
12350	2675	11	flat	flat	JJ
12350	2675	12	side	side	NN
12350	2675	13	of	of	IN
12350	2675	14	each	each	DT
12350	2675	15	chestnut	chestnut	NN
12350	2675	16	;	;	:
12350	2675	17	put	put	VB
12350	2675	18	them	-PRON-	PRP
12350	2675	19	in	in	IN
12350	2675	20	a	a	DT
12350	2675	21	wire	wire	NN
12350	2675	22	pan	pan	NN
12350	2675	23	and	and	CC
12350	2675	24	shake	shake	VBP
12350	2675	25	constantly	constantly	RB
12350	2675	26	over	over	IN
12350	2675	27	a	a	DT
12350	2675	28	hot	hot	JJ
12350	2675	29	fire	fire	NN
12350	2675	30	until	until	IN
12350	2675	31	the	the	DT
12350	2675	32	shells	shell	NNS
12350	2675	33	split	split	VBD
12350	2675	34	.	.	.
12350	2676	1	Serve	serve	VB
12350	2676	2	at	at	IN
12350	2676	3	once	once	RB
12350	2676	4	.	.	.
12350	2677	1	CHESTNUTS	chestnuts	NN
12350	2677	2	WITH	with	IN
12350	2677	3	CELERY	celery	NN
12350	2677	4	(	(	-LRB-
12350	2677	5	TURKISH	TURKISH	NNP
12350	2677	6	)	)	-RRB-
12350	2677	7	Clean	clean	JJ
12350	2677	8	and	and	CC
12350	2677	9	cut	cut	VBP
12350	2677	10	table	table	NN
12350	2677	11	celery	celery	NN
12350	2677	12	and	and	CC
12350	2677	13	some	some	DT
12350	2677	14	celery	celery	NN
12350	2677	15	root	root	NN
12350	2677	16	.	.	.
12350	2678	1	Take	take	VB
12350	2678	2	roasted	roasted	JJ
12350	2678	3	chestnuts	chestnut	NNS
12350	2678	4	,	,	,
12350	2678	5	season	season	NN
12350	2678	6	with	with	IN
12350	2678	7	two	two	CD
12350	2678	8	tablespoons	tablespoon	NNS
12350	2678	9	of	of	IN
12350	2678	10	olive	olive	NN
12350	2678	11	oil	oil	NN
12350	2678	12	;	;	:
12350	2678	13	put	put	VBN
12350	2678	14	on	on	RP
12350	2678	15	to	to	TO
12350	2678	16	boil	boil	VB
12350	2678	17	with	with	IN
12350	2678	18	the	the	DT
12350	2678	19	celery	celery	NN
12350	2678	20	and	and	CC
12350	2678	21	one	one	CD
12350	2678	22	tablespoon	tablespoon	NN
12350	2678	23	of	of	IN
12350	2678	24	lemon	lemon	NN
12350	2678	25	juice	juice	NN
12350	2678	26	;	;	:
12350	2678	27	boil	boil	VB
12350	2678	28	all	all	DT
12350	2678	29	until	until	IN
12350	2678	30	celery	celery	NNP
12350	2678	31	is	be	VBZ
12350	2678	32	tender	tender	JJ
12350	2678	33	,	,	,
12350	2678	34	season	season	NN
12350	2678	35	with	with	IN
12350	2678	36	salt	salt	NN
12350	2678	37	and	and	CC
12350	2678	38	pepper	pepper	NN
12350	2678	39	and	and	CC
12350	2678	40	serve	serve	VB
12350	2678	41	hot	hot	JJ
12350	2678	42	.	.	.
12350	2679	1	CHESTNUTS	CHESTNUTS	NNP
12350	2679	2	AND	and	CC
12350	2679	3	PRUNES	PRUNES	NNP
12350	2679	4	Peel	peel	VB
12350	2679	5	one	one	CD
12350	2679	6	pint	pint	NN
12350	2679	7	of	of	IN
12350	2679	8	chestnuts	chestnut	NNS
12350	2679	9	and	and	CC
12350	2679	10	skin	skin	NN
12350	2679	11	,	,	,
12350	2679	12	then	then	RB
12350	2679	13	boil	boil	VB
12350	2679	14	until	until	IN
12350	2679	15	tender	tender	NN
12350	2679	16	.	.	.
12350	2680	1	Boil	Boil	NNP
12350	2680	2	one	one	CD
12350	2680	3	pint	pint	NN
12350	2680	4	of	of	IN
12350	2680	5	prunes	prune	NNS
12350	2680	6	till	till	IN
12350	2680	7	tender	tender	NN
12350	2680	8	.	.	.
12350	2681	1	Mix	mix	JJ
12350	2681	2	chestnuts	chestnut	NNS
12350	2681	3	and	and	CC
12350	2681	4	prunes	prune	NNS
12350	2681	5	together	together	RB
12350	2681	6	,	,	,
12350	2681	7	leaving	leave	VBG
12350	2681	8	whatever	whatever	WDT
12350	2681	9	of	of	IN
12350	2681	10	sauce	sauce	NN
12350	2681	11	there	there	EX
12350	2681	12	is	be	VBZ
12350	2681	13	oil	oil	NN
12350	2681	14	the	the	DT
12350	2681	15	prunes	prune	NNS
12350	2681	16	.	.	.
12350	2682	1	Season	season	NN
12350	2682	2	with	with	IN
12350	2682	3	sugar	sugar	NN
12350	2682	4	,	,	,
12350	2682	5	cinnamon	cinnamon	NN
12350	2682	6	,	,	,
12350	2682	7	and	and	CC
12350	2682	8	lemon	lemon	NN
12350	2682	9	juice	juice	NN
12350	2682	10	,	,	,
12350	2682	11	and	and	CC
12350	2682	12	cook	cook	VB
12350	2682	13	all	all	RB
12350	2682	14	together	together	RB
12350	2682	15	.	.	.
12350	2683	1	CHESTNUTS	chestnuts	NN
12350	2683	2	AND	and	CC
12350	2683	3	RAISINS	raisin	NNS
12350	2683	4	Remove	remove	VBP
12350	2683	5	the	the	DT
12350	2683	6	outer	outer	JJ
12350	2683	7	shells	shell	NNS
12350	2683	8	from	from	IN
12350	2683	9	one	one	CD
12350	2683	10	quart	quart	NN
12350	2683	11	of	of	IN
12350	2683	12	chestnuts	chestnut	NNS
12350	2683	13	.	.	.
12350	2684	1	Then	then	RB
12350	2684	2	pour	pour	VB
12350	2684	3	boiling	boil	VBG
12350	2684	4	water	water	NN
12350	2684	5	over	over	IN
12350	2684	6	them	-PRON-	PRP
12350	2684	7	and	and	CC
12350	2684	8	remove	remove	VB
12350	2684	9	the	the	DT
12350	2684	10	skins	skin	NNS
12350	2684	11	;	;	:
12350	2684	12	put	put	VBN
12350	2684	13	in	in	IN
12350	2684	14	cold	cold	JJ
12350	2684	15	water	water	NN
12350	2684	16	for	for	IN
12350	2684	17	half	half	PDT
12350	2684	18	an	an	DT
12350	2684	19	hour	hour	NN
12350	2684	20	,	,	,
12350	2684	21	then	then	RB
12350	2684	22	drain	drain	VB
12350	2684	23	and	and	CC
12350	2684	24	put	put	VBN
12350	2684	25	on	on	RP
12350	2684	26	in	in	IN
12350	2684	27	a	a	DT
12350	2684	28	boiler	boiler	NN
12350	2684	29	with	with	IN
12350	2684	30	cold	cold	JJ
12350	2684	31	water	water	NN
12350	2684	32	and	and	CC
12350	2684	33	boil	boil	VB
12350	2684	34	until	until	IN
12350	2684	35	tender	tender	NN
12350	2684	36	.	.	.
12350	2685	1	Do	do	VBP
12350	2685	2	not	not	RB
12350	2685	3	add	add	VB
12350	2685	4	any	any	DT
12350	2685	5	salt	salt	NN
12350	2685	6	as	as	IN
12350	2685	7	it	-PRON-	PRP
12350	2685	8	toughens	toughen	VBZ
12350	2685	9	them	-PRON-	PRP
12350	2685	10	.	.	.
12350	2686	1	In	in	IN
12350	2686	2	another	another	DT
12350	2686	3	boiler	boiler	NN
12350	2686	4	put	put	VBD
12350	2686	5	one	one	CD
12350	2686	6	cup	cup	NN
12350	2686	7	of	of	IN
12350	2686	8	raisins	raisin	NNS
12350	2686	9	which	which	WDT
12350	2686	10	have	have	VBP
12350	2686	11	been	be	VBN
12350	2686	12	stemmed	stem	VBN
12350	2686	13	and	and	CC
12350	2686	14	cleaned	clean	VBN
12350	2686	15	,	,	,
12350	2686	16	cover	cover	VB
12350	2686	17	with	with	IN
12350	2686	18	cold	cold	JJ
12350	2686	19	water	water	NN
12350	2686	20	,	,	,
12350	2686	21	add	add	VB
12350	2686	22	two	two	CD
12350	2686	23	bay	bay	NN
12350	2686	24	leaves	leave	NNS
12350	2686	25	and	and	CC
12350	2686	26	some	some	DT
12350	2686	27	stick	stick	NN
12350	2686	28	cinnamon	cinnamon	NN
12350	2686	29	;	;	:
12350	2686	30	boil	boil	NN
12350	2686	31	until	until	IN
12350	2686	32	tender	tender	NN
12350	2686	33	,	,	,
12350	2686	34	then	then	RB
12350	2686	35	pour	pour	VB
12350	2686	36	them	-PRON-	PRP
12350	2686	37	into	into	IN
12350	2686	38	the	the	DT
12350	2686	39	boiler	boiler	NN
12350	2686	40	containing	contain	VBG
12350	2686	41	the	the	DT
12350	2686	42	chestnuts	chestnut	NNS
12350	2686	43	.	.	.
12350	2687	1	Add	add	VB
12350	2687	2	a	a	DT
12350	2687	3	pinch	pinch	NN
12350	2687	4	of	of	IN
12350	2687	5	salt	salt	NN
12350	2687	6	and	and	CC
12350	2687	7	one	one	CD
12350	2687	8	teaspoon	teaspoon	NN
12350	2687	9	of	of	IN
12350	2687	10	butter	butter	NN
12350	2687	11	and	and	CC
12350	2687	12	continue	continue	VB
12350	2687	13	until	until	IN
12350	2687	14	chestnuts	chestnut	NNS
12350	2687	15	are	be	VBP
12350	2687	16	done	do	VBN
12350	2687	17	,	,	,
12350	2687	18	then	then	RB
12350	2687	19	add	add	VB
12350	2687	20	two	two	CD
12350	2687	21	tablespoons	tablespoon	NNS
12350	2687	22	of	of	IN
12350	2687	23	white	white	JJ
12350	2687	24	wine	wine	NN
12350	2687	25	,	,	,
12350	2687	26	two	two	CD
12350	2687	27	tablespoons	tablespoon	NNS
12350	2687	28	of	of	IN
12350	2687	29	sugar	sugar	NN
12350	2687	30	,	,	,
12350	2687	31	one	one	CD
12350	2687	32	-	-	HYPH
12350	2687	33	half	half	NN
12350	2687	34	teaspoon	teaspoon	NN
12350	2687	35	of	of	IN
12350	2687	36	vinegar	vinegar	NN
12350	2687	37	and	and	CC
12350	2687	38	thicken	thicken	NN
12350	2687	39	with	with	IN
12350	2687	40	one	one	CD
12350	2687	41	tablespoon	tablespoon	NN
12350	2687	42	of	of	IN
12350	2687	43	flour	flour	NN
12350	2687	44	dissolved	dissolve	VBN
12350	2687	45	in	in	IN
12350	2687	46	water	water	NN
12350	2687	47	.	.	.
12350	2688	1	More	More	JJR
12350	2688	2	sugar	sugar	NN
12350	2688	3	or	or	CC
12350	2688	4	vinegar	vinegar	NN
12350	2688	5	may	may	MD
12350	2688	6	be	be	VB
12350	2688	7	added	add	VBN
12350	2688	8	to	to	TO
12350	2688	9	suit	suit	VB
12350	2688	10	taste	taste	NN
12350	2688	11	.	.	.
12350	2689	1	Boil	Boil	NNP
12350	2689	2	a	a	DT
12350	2689	3	few	few	JJ
12350	2689	4	minutes	minute	NNS
12350	2689	5	,	,	,
12350	2689	6	then	then	RB
12350	2689	7	serve	serve	VB
12350	2689	8	.	.	.
12350	2690	1	BOSTON	BOSTON	NNP
12350	2690	2	ROAST	ROAST	NNP
12350	2690	3	Mash	Mash	NNP
12350	2690	4	one	one	CD
12350	2690	5	pound	pound	NN
12350	2690	6	of	of	IN
12350	2690	7	cooked	cooked	JJ
12350	2690	8	kidney	kidney	NN
12350	2690	9	beans	bean	NNS
12350	2690	10	and	and	CC
12350	2690	11	put	put	VB
12350	2690	12	them	-PRON-	PRP
12350	2690	13	through	through	IN
12350	2690	14	a	a	DT
12350	2690	15	food	food	NN
12350	2690	16	chopper	chopper	NN
12350	2690	17	,	,	,
12350	2690	18	add	add	VB
12350	2690	19	one	one	CD
12350	2690	20	-	-	HYPH
12350	2690	21	half	half	NN
12350	2690	22	pound	pound	NN
12350	2690	23	of	of	IN
12350	2690	24	grated	grate	VBN
12350	2690	25	cheese	cheese	NN
12350	2690	26	,	,	,
12350	2690	27	salt	salt	NN
12350	2690	28	and	and	CC
12350	2690	29	red	red	JJ
12350	2690	30	pepper	pepper	NN
12350	2690	31	to	to	TO
12350	2690	32	taste	taste	NN
12350	2690	33	and	and	CC
12350	2690	34	sufficient	sufficient	JJ
12350	2690	35	bread	bread	NN
12350	2690	36	crumbs	crumb	VBZ
12350	2690	37	to	to	TO
12350	2690	38	make	make	VB
12350	2690	39	the	the	DT
12350	2690	40	mixture	mixture	NN
12350	2690	41	stiff	stiff	JJ
12350	2690	42	enough	enough	RB
12350	2690	43	to	to	TO
12350	2690	44	form	form	VB
12350	2690	45	into	into	IN
12350	2690	46	a	a	DT
12350	2690	47	ball	ball	NN
12350	2690	48	.	.	.
12350	2691	1	Bake	bake	VB
12350	2691	2	in	in	IN
12350	2691	3	a	a	DT
12350	2691	4	moderate	moderate	JJ
12350	2691	5	oven	oven	NN
12350	2691	6	,	,	,
12350	2691	7	basting	baste	VBG
12350	2691	8	occasionally	occasionally	RB
12350	2691	9	with	with	IN
12350	2691	10	butter	butter	NN
12350	2691	11	and	and	CC
12350	2691	12	water	water	NN
12350	2691	13	.	.	.
12350	2692	1	Serve	serve	VB
12350	2692	2	with	with	IN
12350	2692	3	tomato	tomato	NN
12350	2692	4	sauce	sauce	NN
12350	2692	5	.	.	.
12350	2693	1	NUT	NUT	NNP
12350	2693	2	LOAF	LOAF	NNP
12350	2693	3	Mix	Mix	NNP
12350	2693	4	two	two	CD
12350	2693	5	cups	cup	NNS
12350	2693	6	of	of	IN
12350	2693	7	soft	soft	JJ
12350	2693	8	bread	bread	NN
12350	2693	9	crumbs	crumb	NNS
12350	2693	10	and	and	CC
12350	2693	11	one	one	CD
12350	2693	12	cup	cup	NN
12350	2693	13	of	of	IN
12350	2693	14	chopped	chopped	JJ
12350	2693	15	walnut	walnut	NN
12350	2693	16	meats	meat	NNS
12350	2693	17	with	with	IN
12350	2693	18	six	six	CD
12350	2693	19	tablespoons	tablespoon	NNS
12350	2693	20	of	of	IN
12350	2693	21	butter	butter	NN
12350	2693	22	or	or	CC
12350	2693	23	any	any	DT
12350	2693	24	butter	butter	NN
12350	2693	25	substitute	substitute	NN
12350	2693	26	,	,	,
12350	2693	27	one	one	CD
12350	2693	28	-	-	HYPH
12350	2693	29	half	half	NN
12350	2693	30	cup	cup	NN
12350	2693	31	of	of	IN
12350	2693	32	hot	hot	JJ
12350	2693	33	water	water	NN
12350	2693	34	,	,	,
12350	2693	35	one	one	CD
12350	2693	36	and	and	CC
12350	2693	37	one	one	CD
12350	2693	38	-	-	HYPH
12350	2693	39	half	half	NN
12350	2693	40	teaspoons	teaspoon	NNS
12350	2693	41	of	of	IN
12350	2693	42	salt	salt	NN
12350	2693	43	,	,	,
12350	2693	44	one	one	CD
12350	2693	45	-	-	HYPH
12350	2693	46	quarter	quarter	NN
12350	2693	47	teaspoon	teaspoon	NN
12350	2693	48	of	of	IN
12350	2693	49	pepper	pepper	NN
12350	2693	50	,	,	,
12350	2693	51	one	one	CD
12350	2693	52	tablespoon	tablespoon	NN
12350	2693	53	of	of	IN
12350	2693	54	chopped	chop	VBN
12350	2693	55	onion	onion	NN
12350	2693	56	,	,	,
12350	2693	57	a	a	DT
12350	2693	58	sprig	sprig	NN
12350	2693	59	of	of	IN
12350	2693	60	parsley	parsley	NNP
12350	2693	61	chopped	chop	VBD
12350	2693	62	,	,	,
12350	2693	63	and	and	CC
12350	2693	64	bind	bind	VB
12350	2693	65	with	with	IN
12350	2693	66	one	one	CD
12350	2693	67	egg	egg	NN
12350	2693	68	;	;	:
12350	2693	69	shape	shape	VB
12350	2693	70	into	into	IN
12350	2693	71	a	a	DT
12350	2693	72	loaf	loaf	NN
12350	2693	73	.	.	.
12350	2694	1	Place	place	NN
12350	2694	2	in	in	IN
12350	2694	3	a	a	DT
12350	2694	4	greased	grease	VBN
12350	2694	5	baking	baking	NN
12350	2694	6	-	-	HYPH
12350	2694	7	dish	dish	NN
12350	2694	8	and	and	CC
12350	2694	9	bake	bake	NN
12350	2694	10	in	in	RP
12350	2694	11	a	a	DT
12350	2694	12	moderate	moderate	JJ
12350	2694	13	oven	oven	NNP
12350	2694	14	one	one	CD
12350	2694	15	hour	hour	NN
12350	2694	16	.	.	.
12350	2695	1	As	as	IN
12350	2695	2	the	the	DT
12350	2695	3	liquor	liquor	NN
12350	2695	4	boils	boil	VBZ
12350	2695	5	out	out	IN
12350	2695	6	of	of	IN
12350	2695	7	the	the	DT
12350	2695	8	loaf	loaf	NNS
12350	2695	9	it	-PRON-	PRP
12350	2695	10	may	may	MD
12350	2695	11	be	be	VB
12350	2695	12	used	use	VBN
12350	2695	13	for	for	IN
12350	2695	14	basting	baste	VBG
12350	2695	15	.	.	.
12350	2696	1	A	a	DT
12350	2696	2	brown	brown	JJ
12350	2696	3	sauce	sauce	NN
12350	2696	4	may	may	MD
12350	2696	5	be	be	VB
12350	2696	6	made	make	VBN
12350	2696	7	in	in	IN
12350	2696	8	the	the	DT
12350	2696	9	dish	dish	NN
12350	2696	10	in	in	IN
12350	2696	11	which	which	WDT
12350	2696	12	the	the	DT
12350	2696	13	loaf	loaf	NN
12350	2696	14	is	be	VBZ
12350	2696	15	cooked	cook	VBN
12350	2696	16	.	.	.
12350	2697	1	NUT	NUT	NNP
12350	2697	2	ROAST	ROAST	NNP
12350	2697	3	Soak	Soak	NNP
12350	2697	4	one	one	CD
12350	2697	5	-	-	HYPH
12350	2697	6	half	half	NN
12350	2697	7	cup	cup	NN
12350	2697	8	of	of	IN
12350	2697	9	lentils	lentil	NNS
12350	2697	10	overnight	overnight	RB
12350	2697	11	;	;	:
12350	2697	12	in	in	IN
12350	2697	13	the	the	DT
12350	2697	14	morning	morning	NN
12350	2697	15	drain	drain	NN
12350	2697	16	,	,	,
12350	2697	17	cover	cover	VBP
12350	2697	18	with	with	IN
12350	2697	19	fresh	fresh	JJ
12350	2697	20	water	water	NN
12350	2697	21	and	and	CC
12350	2697	22	bring	bring	VB
12350	2697	23	to	to	IN
12350	2697	24	a	a	DT
12350	2697	25	boil	boil	NN
12350	2697	26	.	.	.
12350	2698	1	Drain	drain	VB
12350	2698	2	again	again	RB
12350	2698	3	,	,	,
12350	2698	4	put	put	VBN
12350	2698	5	in	in	IN
12350	2698	6	fresh	fresh	JJ
12350	2698	7	water	water	NN
12350	2698	8	and	and	CC
12350	2698	9	cook	cook	NN
12350	2698	10	until	until	IN
12350	2698	11	tender	tender	NN
12350	2698	12	.	.	.
12350	2699	1	Drain	drain	VB
12350	2699	2	once	once	RB
12350	2699	3	more	more	RBR
12350	2699	4	,	,	,
12350	2699	5	throw	throw	VB
12350	2699	6	away	away	RP
12350	2699	7	the	the	DT
12350	2699	8	water	water	NN
12350	2699	9	,	,	,
12350	2699	10	and	and	CC
12350	2699	11	press	press	VB
12350	2699	12	the	the	DT
12350	2699	13	lentils	lentil	NNS
12350	2699	14	through	through	IN
12350	2699	15	a	a	DT
12350	2699	16	colander	colander	NN
12350	2699	17	.	.	.
12350	2700	1	To	to	IN
12350	2700	2	them	-PRON-	PRP
12350	2700	3	add	add	VB
12350	2700	4	one	one	CD
12350	2700	5	-	-	HYPH
12350	2700	6	half	half	NN
12350	2700	7	cup	cup	NN
12350	2700	8	shelled	shell	VBN
12350	2700	9	roasted	roasted	JJ
12350	2700	10	peanuts	peanut	NNS
12350	2700	11	,	,	,
12350	2700	12	either	either	CC
12350	2700	13	ground	ground	NN
12350	2700	14	or	or	CC
12350	2700	15	chopped	chop	VBN
12350	2700	16	,	,	,
12350	2700	17	one	one	CD
12350	2700	18	-	-	HYPH
12350	2700	19	half	half	NN
12350	2700	20	cup	cup	NN
12350	2700	21	of	of	IN
12350	2700	22	toasted	toasted	JJ
12350	2700	23	bread	bread	NN
12350	2700	24	crumby	crumby	NN
12350	2700	25	one	one	CD
12350	2700	26	-	-	HYPH
12350	2700	27	half	half	NN
12350	2700	28	teaspoon	teaspoon	NN
12350	2700	29	of	of	IN
12350	2700	30	salt	salt	NN
12350	2700	31	and	and	CC
12350	2700	32	one	one	CD
12350	2700	33	-	-	HYPH
12350	2700	34	half	half	NN
12350	2700	35	saltspoon	saltspoon	NN
12350	2700	36	of	of	IN
12350	2700	37	pepper	pepper	NN
12350	2700	38	,	,	,
12350	2700	39	and	and	CC
12350	2700	40	milk	milk	VB
12350	2700	41	sufficient	sufficient	JJ
12350	2700	42	to	to	TO
12350	2700	43	make	make	VB
12350	2700	44	the	the	DT
12350	2700	45	mixture	mixture	NN
12350	2700	46	the	the	DT
12350	2700	47	consistency	consistency	NN
12350	2700	48	of	of	IN
12350	2700	49	mush	mush	NN
12350	2700	50	.	.	.
12350	2701	1	Put	put	VB
12350	2701	2	into	into	IN
12350	2701	3	a	a	DT
12350	2701	4	greased	grease	VBN
12350	2701	5	baking	baking	NN
12350	2701	6	-	-	HYPH
12350	2701	7	dish	dish	NN
12350	2701	8	;	;	:
12350	2701	9	bake	bake	NN
12350	2701	10	in	in	IN
12350	2701	11	a	a	DT
12350	2701	12	moderate	moderate	JJ
12350	2701	13	oven	oven	NN
12350	2701	14	for	for	IN
12350	2701	15	an	an	DT
12350	2701	16	hour	hour	NN
12350	2701	17	;	;	:
12350	2701	18	turn	turn	VB
12350	2701	19	out	out	RP
12350	2701	20	on	on	IN
12350	2701	21	a	a	DT
12350	2701	22	heated	heated	JJ
12350	2701	23	platter	platter	NN
12350	2701	24	;	;	:
12350	2701	25	garnish	garnish	VB
12350	2701	26	with	with	IN
12350	2701	27	parsley	parsley	NN
12350	2701	28	or	or	CC
12350	2701	29	watercress	watercress	NN
12350	2701	30	and	and	CC
12350	2701	31	serve	serve	VB
12350	2701	32	.	.	.
12350	2702	1	VEGETABLE	VEGETABLE	NNP
12350	2702	2	MEAT	MEAT	NNP
12350	2702	3	PIE	PIE	NNP
12350	2702	4	Soak	Soak	NNP
12350	2702	5	one	one	CD
12350	2702	6	-	-	HYPH
12350	2702	7	half	half	NN
12350	2702	8	cup	cup	NN
12350	2702	9	of	of	IN
12350	2702	10	Lima	Lima	NNP
12350	2702	11	beans	bean	NNS
12350	2702	12	overnight	overnight	RB
12350	2702	13	;	;	:
12350	2702	14	in	in	IN
12350	2702	15	the	the	DT
12350	2702	16	morning	morning	NN
12350	2702	17	let	let	VBD
12350	2702	18	them	-PRON-	PRP
12350	2702	19	boil	boil	VB
12350	2702	20	rapidly	rapidly	RB
12350	2702	21	for	for	IN
12350	2702	22	one	one	CD
12350	2702	23	-	-	HYPH
12350	2702	24	half	half	NN
12350	2702	25	hour	hour	NN
12350	2702	26	.	.	.
12350	2703	1	Drain	drain	NN
12350	2703	2	,	,	,
12350	2703	3	slip	slip	VB
12350	2703	4	the	the	DT
12350	2703	5	beans	bean	NNS
12350	2703	6	from	from	IN
12350	2703	7	their	-PRON-	PRP$
12350	2703	8	skins	skin	NNS
12350	2703	9	and	and	CC
12350	2703	10	split	split	VBD
12350	2703	11	them	-PRON-	PRP
12350	2703	12	in	in	IN
12350	2703	13	halves	half	NNS
12350	2703	14	.	.	.
12350	2704	1	Blanch	blanch	VB
12350	2704	2	one	one	CD
12350	2704	3	-	-	HYPH
12350	2704	4	quarter	quarter	NN
12350	2704	5	cup	cup	NN
12350	2704	6	of	of	IN
12350	2704	7	almonds	almond	NNS
12350	2704	8	and	and	CC
12350	2704	9	chop	chop	VB
12350	2704	10	them	-PRON-	PRP
12350	2704	11	with	with	IN
12350	2704	12	one	one	CD
12350	2704	13	-	-	HYPH
12350	2704	14	quarter	quarter	NN
12350	2704	15	cup	cup	NN
12350	2704	16	of	of	IN
12350	2704	17	peanuts	peanut	NNS
12350	2704	18	.	.	.
12350	2705	1	Boil	Boil	NNP
12350	2705	2	four	four	CD
12350	2705	3	potatoes	potato	NNS
12350	2705	4	,	,	,
12350	2705	5	and	and	CC
12350	2705	6	when	when	WRB
12350	2705	7	done	do	VBN
12350	2705	8	cut	cut	VBD
12350	2705	9	two	two	CD
12350	2705	10	of	of	IN
12350	2705	11	them	-PRON-	PRP
12350	2705	12	into	into	IN
12350	2705	13	small	small	JJ
12350	2705	14	cubes	cube	NNS
12350	2705	15	.	.	.
12350	2706	1	Mash	Mash	NNP
12350	2706	2	the	the	DT
12350	2706	3	remaining	remain	VBG
12350	2706	4	;	;	:
12350	2706	5	two	two	CD
12350	2706	6	and	and	CC
12350	2706	7	use	use	VB
12350	2706	8	them	-PRON-	PRP
12350	2706	9	for	for	IN
12350	2706	10	a	a	DT
12350	2706	11	dough	dough	NN
12350	2706	12	,	,	,
12350	2706	13	adding	add	VBG
12350	2706	14	four	four	CD
12350	2706	15	tablespoons	tablespoon	NNS
12350	2706	16	of	of	IN
12350	2706	17	hot	hot	JJ
12350	2706	18	milk	milk	NN
12350	2706	19	,	,	,
12350	2706	20	a	a	DT
12350	2706	21	little	little	JJ
12350	2706	22	salt	salt	NN
12350	2706	23	and	and	CC
12350	2706	24	one	one	CD
12350	2706	25	-	-	HYPH
12350	2706	26	quarter	quarter	NN
12350	2706	27	cup	cup	NN
12350	2706	28	of	of	IN
12350	2706	29	flour	flour	NN
12350	2706	30	.	.	.
12350	2707	1	Put	put	VB
12350	2707	2	a	a	DT
12350	2707	3	layer	layer	NN
12350	2707	4	of	of	IN
12350	2707	5	beans	bean	NNS
12350	2707	6	in	in	IN
12350	2707	7	the	the	DT
12350	2707	8	bottom	bottom	NN
12350	2707	9	of	of	IN
12350	2707	10	the	the	DT
12350	2707	11	baking	baking	NN
12350	2707	12	-	-	HYPH
12350	2707	13	dish	dish	NN
12350	2707	14	,	,	,
12350	2707	15	a	a	DT
12350	2707	16	sprinkling	sprinkling	NN
12350	2707	17	of	of	IN
12350	2707	18	nuts	nut	NNS
12350	2707	19	,	,	,
12350	2707	20	a	a	DT
12350	2707	21	little	little	JJ
12350	2707	22	hard	hard	RB
12350	2707	23	-	-	HYPH
12350	2707	24	boiled	boil	VBN
12350	2707	25	egg	egg	NN
12350	2707	26	,	,	,
12350	2707	27	then	then	RB
12350	2707	28	the	the	DT
12350	2707	29	potato	potato	NN
12350	2707	30	blocks	block	NNS
12350	2707	31	and	and	CC
12350	2707	32	one	one	CD
12350	2707	33	-	-	HYPH
12350	2707	34	half	half	NN
12350	2707	35	tablespoon	tablespoon	NN
12350	2707	36	each	each	DT
12350	2707	37	of	of	IN
12350	2707	38	chopped	chop	VBN
12350	2707	39	parsley	parsley	NN
12350	2707	40	and	and	CC
12350	2707	41	chopped	chopped	JJ
12350	2707	42	onion	onion	NN
12350	2707	43	,	,	,
12350	2707	44	one	one	CD
12350	2707	45	-	-	HYPH
12350	2707	46	half	half	NN
12350	2707	47	teaspoon	teaspoon	NN
12350	2707	48	of	of	IN
12350	2707	49	salt	salt	NN
12350	2707	50	and	and	CC
12350	2707	51	one	one	CD
12350	2707	52	-	-	HYPH
12350	2707	53	half	half	NN
12350	2707	54	saltspoon	saltspoon	NN
12350	2707	55	of	of	IN
12350	2707	56	pepper	pepper	NN
12350	2707	57	and	and	CC
12350	2707	58	so	so	RB
12350	2707	59	on	on	RB
12350	2707	60	until	until	IN
12350	2707	61	the	the	DT
12350	2707	62	material	material	NN
12350	2707	63	is	be	VBZ
12350	2707	64	all	all	DT
12350	2707	65	used	use	VBN
12350	2707	66	.	.	.
12350	2708	1	Roll	roll	VB
12350	2708	2	out	out	RP
12350	2708	3	the	the	DT
12350	2708	4	potato	potato	NN
12350	2708	5	dough	dough	NN
12350	2708	6	the	the	DT
12350	2708	7	size	size	NN
12350	2708	8	of	of	IN
12350	2708	9	the	the	DT
12350	2708	10	baking	baking	NN
12350	2708	11	-	-	HYPH
12350	2708	12	dish	dish	NN
12350	2708	13	;	;	:
12350	2708	14	put	put	VB
12350	2708	15	it	-PRON-	PRP
12350	2708	16	over	over	IN
12350	2708	17	the	the	DT
12350	2708	18	dish	dish	NN
12350	2708	19	,	,	,
12350	2708	20	brush	brush	NN
12350	2708	21	with	with	IN
12350	2708	22	milk	milk	NN
12350	2708	23	and	and	CC
12350	2708	24	bake	bake	VB
12350	2708	25	half	half	PDT
12350	2708	26	an	an	DT
12350	2708	27	hour	hour	NN
12350	2708	28	in	in	IN
12350	2708	29	a	a	DT
12350	2708	30	moderately	moderately	RB
12350	2708	31	quick	quick	JJ
12350	2708	32	oven	oven	NN
12350	2708	33	.	.	.
12350	2709	1	*	*	NFP
12350	2709	2	TIME	time	NN
12350	2709	3	TABLE	TABLE	NNS
12350	2709	4	FOR	for	IN
12350	2709	5	COOKING	cooking	NN
12350	2709	6	*	*	NFP
12350	2709	7	The	the	DT
12350	2709	8	ordinary	ordinary	JJ
12350	2709	9	recipe	recipe	NN
12350	2709	10	generally	generally	RB
12350	2709	11	states	state	VBZ
12350	2709	12	the	the	DT
12350	2709	13	time	time	NN
12350	2709	14	required	require	VBN
12350	2709	15	for	for	IN
12350	2709	16	cooking	cook	VBG
12350	2709	17	its	-PRON-	PRP$
12350	2709	18	ingredients	ingredient	NNS
12350	2709	19	,	,	,
12350	2709	20	but	but	CC
12350	2709	21	an	an	DT
12350	2709	22	approximate	approximate	JJ
12350	2709	23	table	table	NN
12350	2709	24	is	be	VBZ
12350	2709	25	occasionally	occasionally	RB
12350	2709	26	of	of	IN
12350	2709	27	use	use	NN
12350	2709	28	as	as	IN
12350	2709	29	giving	give	VBG
12350	2709	30	a	a	DT
12350	2709	31	general	general	JJ
12350	2709	32	idea	idea	NN
12350	2709	33	of	of	IN
12350	2709	34	the	the	DT
12350	2709	35	time	time	NN
12350	2709	36	required	require	VBN
12350	2709	37	for	for	IN
12350	2709	38	certain	certain	JJ
12350	2709	39	things	thing	NNS
12350	2709	40	.	.	.
12350	2710	1	In	in	IN
12350	2710	2	any	any	DT
12350	2710	3	case	case	NN
12350	2710	4	,	,	,
12350	2710	5	it	-PRON-	PRP
12350	2710	6	is	be	VBZ
12350	2710	7	approximate	approximate	JJ
12350	2710	8	only	only	RB
12350	2710	9	,	,	,
12350	2710	10	for	for	IN
12350	2710	11	things	thing	NNS
12350	2710	12	should	should	MD
12350	2710	13	be	be	VB
12350	2710	14	cooked	cook	VBN
12350	2710	15	until	until	IN
12350	2710	16	done	do	VBN
12350	2710	17	,	,	,
12350	2710	18	and	and	CC
12350	2710	19	various	various	JJ
12350	2710	20	conditions	condition	NNS
12350	2710	21	modify	modify	VBP
12350	2710	22	the	the	DT
12350	2710	23	time	time	NN
12350	2710	24	stated	state	VBD
12350	2710	25	.	.	.
12350	2711	1	The	the	DT
12350	2711	2	atmosphere	atmosphere	NN
12350	2711	3	,	,	,
12350	2711	4	altitude	altitude	NN
12350	2711	5	,	,	,
12350	2711	6	kind	kind	RB
12350	2711	7	of	of	RB
12350	2711	8	oven	oven	NN
12350	2711	9	or	or	CC
12350	2711	10	mode	mode	NN
12350	2711	11	of	of	IN
12350	2711	12	heating	heating	NN
12350	2711	13	employed	employ	VBN
12350	2711	14	,	,	,
12350	2711	15	and	and	CC
12350	2711	16	the	the	DT
12350	2711	17	age	age	NN
12350	2711	18	of	of	IN
12350	2711	19	certain	certain	JJ
12350	2711	20	things	thing	NNS
12350	2711	21	,	,	,
12350	2711	22	such	such	JJ
12350	2711	23	as	as	IN
12350	2711	24	vegetables	vegetable	NNS
12350	2711	25	,	,	,
12350	2711	26	all	all	DT
12350	2711	27	have	have	VB
12350	2711	28	to	to	TO
12350	2711	29	be	be	VB
12350	2711	30	considered	consider	VBN
12350	2711	31	,	,	,
12350	2711	32	so	so	IN
12350	2711	33	that	that	IN
12350	2711	34	hard	hard	JJ
12350	2711	35	and	and	CC
12350	2711	36	fast	fast	JJ
12350	2711	37	rules	rule	NNS
12350	2711	38	can	can	MD
12350	2711	39	not	not	RB
12350	2711	40	be	be	VB
12350	2711	41	laid	lay	VBN
12350	2711	42	down	down	RP
12350	2711	43	.	.	.
12350	2712	1	ROASTING	ROASTING	NNP
12350	2712	2	Allow	Allow	NNP
12350	2712	3	15	15	CD
12350	2712	4	minutes	minute	NNS
12350	2712	5	to	to	TO
12350	2712	6	warm	warm	VB
12350	2712	7	the	the	DT
12350	2712	8	meat	meat	NN
12350	2712	9	through	through	RB
12350	2712	10	,	,	,
12350	2712	11	and	and	CC
12350	2712	12	after	after	IN
12350	2712	13	that	that	DT
12350	2712	14	,	,	,
12350	2712	15	figure	figure	VB
12350	2712	16	the	the	DT
12350	2712	17	time	time	NN
12350	2712	18	.	.	.
12350	2713	1	Beef	beef	NN
12350	2713	2	(	(	-LRB-
12350	2713	3	rare	rare	JJ
12350	2713	4	)	)	-RRB-
12350	2713	5	,	,	,
12350	2713	6	12	12	CD
12350	2713	7	to	to	TO
12350	2713	8	15	15	CD
12350	2713	9	minutes	minute	NNS
12350	2713	10	per	per	IN
12350	2713	11	pound	pound	NN
12350	2713	12	;	;	:
12350	2713	13	(	(	-LRB-
12350	2713	14	well	well	RB
12350	2713	15	done	do	VBN
12350	2713	16	)	)	-RRB-
12350	2713	17	,	,	,
12350	2713	18	15	15	CD
12350	2713	19	to	to	TO
12350	2713	20	18	18	CD
12350	2713	21	minutes	minute	NNS
12350	2713	22	.	.	.
12350	2714	1	Lamb	Lamb	NNP
12350	2714	2	18	18	CD
12350	2714	3	minutes	minute	NNS
12350	2714	4	per	per	IN
12350	2714	5	pound	pound	NN
12350	2714	6	Mutton	Mutton	NNP
12350	2714	7	20	20	CD
12350	2714	8	minutes	minute	NNS
12350	2714	9	per	per	IN
12350	2714	10	pound	pound	NN
12350	2714	11	Veal	veal	NN
12350	2714	12	30	30	CD
12350	2714	13	minutes	minute	NNS
12350	2714	14	per	per	IN
12350	2714	15	pound	pound	NN
12350	2714	16	Chicken	Chicken	NNP
12350	2714	17	,	,	,
12350	2714	18	4	4	CD
12350	2714	19	lb	lb	IN
12350	2714	20	about	about	RB
12350	2714	21	2	2	CD
12350	2714	22	hours	hour	NNS
12350	2714	23	,	,	,
12350	2714	24	or	or	CC
12350	2714	25	20	20	CD
12350	2714	26	minutes	minute	NNS
12350	2714	27	per	per	IN
12350	2714	28	pound	pound	NN
12350	2714	29	Turkey	Turkey	NNP
12350	2714	30	,	,	,
12350	2714	31	10	10	CD
12350	2714	32	lb	lb	IN
12350	2714	33	about	about	RB
12350	2714	34	3	3	CD
12350	2714	35	-	-	SYM
12350	2714	36	1/2	1/2	CD
12350	2714	37	hours	hour	NNS
12350	2714	38	,	,	,
12350	2714	39	or	or	CC
12350	2714	40	20	20	CD
12350	2714	41	minutes	minute	NNS
12350	2714	42	per	per	IN
12350	2714	43	pound	pound	NN
12350	2714	44	Goose	Goose	NNP
12350	2714	45	,	,	,
12350	2714	46	8	8	CD
12350	2714	47	lb	lb	IN
12350	2714	48	about	about	RB
12350	2714	49	2	2	CD
12350	2714	50	hours	hour	NNS
12350	2714	51	,	,	,
12350	2714	52	or	or	CC
12350	2714	53	15	15	CD
12350	2714	54	minutes	minute	NNS
12350	2714	55	per	per	IN
12350	2714	56	pound	pound	NN
12350	2714	57	Duck	Duck	NNP
12350	2714	58	40	40	CD
12350	2714	59	to	to	TO
12350	2714	60	60	60	CD
12350	2714	61	minutes	minute	NNS
12350	2714	62	per	per	IN
12350	2714	63	pound	pound	NN
12350	2714	64	BROILING	BROILING	NNP
12350	2714	65	Steaks	Steaks	NNP
12350	2714	66	,	,	,
12350	2714	67	1	1	CD
12350	2714	68	inch	inch	NN
12350	2714	69	thick	thick	JJ
12350	2714	70	(	(	-LRB-
12350	2714	71	rare	rare	JJ
12350	2714	72	)	)	-RRB-
12350	2714	73	,	,	,
12350	2714	74	6	6	CD
12350	2714	75	to	to	TO
12350	2714	76	8	8	CD
12350	2714	77	minutes	minute	NNS
12350	2714	78	;	;	:
12350	2714	79	(	(	-LRB-
12350	2714	80	medium	medium	NNP
12350	2714	81	)	)	-RRB-
12350	2714	82	,	,	,
12350	2714	83	8	8	CD
12350	2714	84	to	to	TO
12350	2714	85	10	10	CD
12350	2714	86	minutes	minute	NNS
12350	2714	87	.	.	.
12350	2715	1	Steaks	Steaks	NNP
12350	2715	2	,	,	,
12350	2715	3	1	1	CD
12350	2715	4	-	-	SYM
12350	2715	5	1/2	1/2	CD
12350	2715	6	inch	inch	NN
12350	2715	7	thick	thick	JJ
12350	2715	8	(	(	-LRB-
12350	2715	9	rare	rare	JJ
12350	2715	10	)	)	-RRB-
12350	2715	11	,	,	,
12350	2715	12	8	8	CD
12350	2715	13	to	to	TO
12350	2715	14	12	12	CD
12350	2715	15	minutes	minute	NNS
12350	2715	16	;	;	:
12350	2715	17	(	(	-LRB-
12350	2715	18	medium	medium	NNP
12350	2715	19	)	)	-RRB-
12350	2715	20	,	,	,
12350	2715	21	12	12	CD
12350	2715	22	to	to	TO
12350	2715	23	15	15	CD
12350	2715	24	minutes	minute	NNS
12350	2715	25	.	.	.
12350	2716	1	Lamb	Lamb	NNP
12350	2716	2	,	,	,
12350	2716	3	or	or	CC
12350	2716	4	Mutton	Mutton	NNP
12350	2716	5	Chops	Chops	NNPS
12350	2716	6	(	(	-LRB-
12350	2716	7	well	well	RB
12350	2716	8	done	do	VBN
12350	2716	9	)	)	-RRB-
12350	2716	10	8	8	CD
12350	2716	11	to	to	TO
12350	2716	12	10	10	CD
12350	2716	13	minutes	minute	NNS
12350	2716	14	Spring	Spring	NNP
12350	2716	15	Chicken	Chicken	NNP
12350	2716	16	20	20	CD
12350	2716	17	minutes	minute	NNS
12350	2716	18	Squab	Squab	NNP
12350	2716	19	10	10	CD
12350	2716	20	to	to	TO
12350	2716	21	15	15	CD
12350	2716	22	minutes	minute	NNS
12350	2716	23	BOILING	boil	VBG
12350	2716	24	Beef	Beef	NNP
12350	2716	25	Slowly	Slowly	NNP
12350	2716	26	,	,	,
12350	2716	27	40	40	CD
12350	2716	28	to	to	TO
12350	2716	29	60	60	CD
12350	2716	30	minutes	minute	NNS
12350	2716	31	per	per	IN
12350	2716	32	pound	pound	NN
12350	2716	33	Mutton	Mutton	NNP
12350	2716	34	Slowly	Slowly	NNP
12350	2716	35	,	,	,
12350	2716	36	20	20	CD
12350	2716	37	minutes	minute	NNS
12350	2716	38	per	per	IN
12350	2716	39	pound	pound	NN
12350	2716	40	Corned	Corned	NNP
12350	2716	41	Beef	Beef	NNP
12350	2716	42	Slowly	slowly	RB
12350	2716	43	,	,	,
12350	2716	44	30	30	CD
12350	2716	45	minutes	minute	NNS
12350	2716	46	per	per	IN
12350	2716	47	pound	pound	NN
12350	2716	48	Chicken	Chicken	NNP
12350	2716	49	Slowly	slowly	RB
12350	2716	50	,	,	,
12350	2716	51	20	20	CD
12350	2716	52	minutes	minute	NNS
12350	2716	53	per	per	IN
12350	2716	54	pound	pound	NN
12350	2716	55	Fowl	Fowl	NNP
12350	2716	56	Slowly	Slowly	NNP
12350	2716	57	,	,	,
12350	2716	58	30	30	CD
12350	2716	59	minutes	minute	NNS
12350	2716	60	per	per	IN
12350	2716	61	pound	pound	NN
12350	2716	62	Tripe	tripe	NN
12350	2716	63	three	three	CD
12350	2716	64	to	to	TO
12350	2716	65	five	five	CD
12350	2716	66	hours	hour	NNS
12350	2716	67	VEGETABLES	vegetables	NN
12350	2716	68	Young	young	JJ
12350	2716	69	peas	pea	NNS
12350	2716	70	,	,	,
12350	2716	71	canned	canned	JJ
12350	2716	72	tomatoes	tomato	NNS
12350	2716	73	,	,	,
12350	2716	74	green	green	JJ
12350	2716	75	corn	corn	NN
12350	2716	76	,	,	,
12350	2716	77	asparagus	asparagus	NN
12350	2716	78	,	,	,
12350	2716	79	spinach	spinach	NN
12350	2716	80	,	,	,
12350	2716	81	Brussels	Brussels	NNP
12350	2716	82	sprouts--15	sprouts--15	NNP
12350	2716	83	to	to	IN
12350	2716	84	20	20	CD
12350	2716	85	minutes	minute	NNS
12350	2716	86	.	.	.
12350	2717	1	Rice	rice	NN
12350	2717	2	,	,	,
12350	2717	3	potatoes	potato	NNS
12350	2717	4	,	,	,
12350	2717	5	macaroni	macaroni	NNP
12350	2717	6	,	,	,
12350	2717	7	summer	summer	NN
12350	2717	8	squash	squash	NN
12350	2717	9	,	,	,
12350	2717	10	celery	celery	NN
12350	2717	11	,	,	,
12350	2717	12	cauliflower	cauliflower	NN
12350	2717	13	,	,	,
12350	2717	14	young	young	JJ
12350	2717	15	cabbage	cabbage	NN
12350	2717	16	,	,	,
12350	2717	17	peas--20	peas--20	NN
12350	2717	18	to	to	IN
12350	2717	19	30	30	CD
12350	2717	20	minutes	minute	NNS
12350	2717	21	.	.	.
12350	2718	1	Young	young	JJ
12350	2718	2	turnips	turnip	NNS
12350	2718	3	,	,	,
12350	2718	4	young	young	JJ
12350	2718	5	beets	beet	NNS
12350	2718	6	,	,	,
12350	2718	7	young	young	JJ
12350	2718	8	carrots	carrot	NNS
12350	2718	9	,	,	,
12350	2718	10	young	young	JJ
12350	2718	11	parsnips	parsnip	NNS
12350	2718	12	,	,	,
12350	2718	13	tomatoes	tomato	NNS
12350	2718	14	,	,	,
12350	2718	15	baked	baked	JJ
12350	2718	16	potatoes	potato	NNS
12350	2718	17	,	,	,
12350	2718	18	sweet	sweet	JJ
12350	2718	19	potatoes	potato	NNS
12350	2718	20	,	,	,
12350	2718	21	onions	onion	NNS
12350	2718	22	,	,	,
12350	2718	23	cabbage	cabbage	NN
12350	2718	24	,	,	,
12350	2718	25	cauliflower--30	cauliflower--30	VB
12350	2718	26	to	to	IN
12350	2718	27	45	45	CD
12350	2718	28	minutes	minute	NNS
12350	2718	29	.	.	.
12350	2719	1	String	string	NN
12350	2719	2	beans	bean	NNS
12350	2719	3	,	,	,
12350	2719	4	shell	shell	NNP
12350	2719	5	beans	beans	NNPS
12350	2719	6	,	,	,
12350	2719	7	oyster	oyster	NNP
12350	2719	8	plant	plant	NN
12350	2719	9	,	,	,
12350	2719	10	winter	winter	NN
12350	2719	11	squash--45	squash--45	VBN
12350	2719	12	to	to	IN
12350	2719	13	60	60	CD
12350	2719	14	minutes	minute	NNS
12350	2719	15	.	.	.
12350	2720	1	Winter	winter	NN
12350	2720	2	vegetables	vegetable	NNS
12350	2720	3	--	--	:
12350	2720	4	one	one	CD
12350	2720	5	to	to	TO
12350	2720	6	two	two	CD
12350	2720	7	hours	hour	NNS
12350	2720	8	.	.	.
12350	2721	1	*	*	NFP
12350	2721	2	SALADS	SALADS	NNP
12350	2721	3	AND	and	CC
12350	2721	4	SALAD	SALAD	NNP
12350	2721	5	DRESSINGS	DRESSINGS	NNP
12350	2721	6	*	*	NFP
12350	2721	7	Salads	salad	NNS
12350	2721	8	are	be	VBP
12350	2721	9	divided	divide	VBN
12350	2721	10	into	into	IN
12350	2721	11	two	two	CD
12350	2721	12	groups	group	NNS
12350	2721	13	,	,	,
12350	2721	14	dinner	dinner	NN
12350	2721	15	salads	salad	NNS
12350	2721	16	and	and	CC
12350	2721	17	the	the	DT
12350	2721	18	more	more	RBR
12350	2721	19	substantial	substantial	JJ
12350	2721	20	ones	one	NNS
12350	2721	21	served	serve	VBD
12350	2721	22	at	at	IN
12350	2721	23	supper	supper	NN
12350	2721	24	and	and	CC
12350	2721	25	luncheon	luncheon	NN
12350	2721	26	in	in	IN
12350	2721	27	the	the	DT
12350	2721	28	place	place	NN
12350	2721	29	of	of	IN
12350	2721	30	meats	meat	NNS
12350	2721	31	.	.	.
12350	2722	1	They	-PRON-	PRP
12350	2722	2	are	be	VBP
12350	2722	3	exceedingly	exceedingly	RB
12350	2722	4	wholesome	wholesome	JJ
12350	2722	5	.	.	.
12350	2723	1	Nearly	nearly	RB
12350	2723	2	all	all	PDT
12350	2723	3	the	the	DT
12350	2723	4	meats	meat	NNS
12350	2723	5	,	,	,
12350	2723	6	vegetables	vegetable	NNS
12350	2723	7	,	,	,
12350	2723	8	and	and	CC
12350	2723	9	fruits	fruit	NNS
12350	2723	10	may	may	MD
12350	2723	11	be	be	VB
12350	2723	12	served	serve	VBN
12350	2723	13	as	as	IN
12350	2723	14	salads	salad	NNS
12350	2723	15	.	.	.
12350	2724	1	The	the	DT
12350	2724	2	essential	essential	JJ
12350	2724	3	thing	thing	NN
12350	2724	4	is	be	VBZ
12350	2724	5	to	to	TO
12350	2724	6	have	have	VB
12350	2724	7	the	the	DT
12350	2724	8	salad	salad	NN
12350	2724	9	fresh	fresh	JJ
12350	2724	10	and	and	CC
12350	2724	11	cold	cold	JJ
12350	2724	12	;	;	:
12350	2724	13	and	and	CC
12350	2724	14	if	if	IN
12350	2724	15	green	green	JJ
12350	2724	16	,	,	,
12350	2724	17	to	to	TO
12350	2724	18	have	have	VB
12350	2724	19	the	the	DT
12350	2724	20	leaves	leave	NNS
12350	2724	21	crisp	crisp	JJ
12350	2724	22	and	and	CC
12350	2724	23	dry	dry	JJ
12350	2724	24	.	.	.
12350	2725	1	Lettuce	lettuce	NN
12350	2725	2	,	,	,
12350	2725	3	Romaine	Romaine	NNP
12350	2725	4	,	,	,
12350	2725	5	endive	endive	JJ
12350	2725	6	and	and	CC
12350	2725	7	chicory	chicory	NN
12350	2725	8	or	or	CC
12350	2725	9	escarole	escarole	NN
12350	2725	10	make	make	VB
12350	2725	11	the	the	DT
12350	2725	12	best	good	JJS
12350	2725	13	dinner	dinner	NN
12350	2725	14	salads	salad	NNS
12350	2725	15	,	,	,
12350	2725	16	although	although	IN
12350	2725	17	one	one	PRP
12350	2725	18	may	may	MD
12350	2725	19	use	use	VB
12350	2725	20	mixed	mixed	JJ
12350	2725	21	cooked	cooked	JJ
12350	2725	22	vegetables	vegetable	NNS
12350	2725	23	or	or	CC
12350	2725	24	well	well	RB
12350	2725	25	-	-	HYPH
12350	2725	26	prepared	prepare	VBN
12350	2725	27	uncooked	uncooked	JJ
12350	2725	28	cabbage	cabbage	NN
12350	2725	29	.	.	.
12350	2726	1	Left	leave	VBN
12350	2726	2	-	-	HYPH
12350	2726	3	over	over	RP
12350	2726	4	green	green	JJ
12350	2726	5	vegetables	vegetable	NNS
12350	2726	6	,	,	,
12350	2726	7	string	stre	VBG
12350	2726	8	beans	bean	NNS
12350	2726	9	,	,	,
12350	2726	10	peas	pea	NNS
12350	2726	11	,	,	,
12350	2726	12	carrots	carrot	NNS
12350	2726	13	,	,	,
12350	2726	14	turnips	turnip	NNS
12350	2726	15	,	,	,
12350	2726	16	cauliflower	cauliflower	NN
12350	2726	17	,	,	,
12350	2726	18	cooked	cooked	JJ
12350	2726	19	spinach	spinach	NN
12350	2726	20	,	,	,
12350	2726	21	leeks	leek	NNS
12350	2726	22	and	and	CC
12350	2726	23	beets	beet	NNS
12350	2726	24	may	may	MD
12350	2726	25	all	all	DT
12350	2726	26	take	take	VB
12350	2726	27	their	-PRON-	PRP$
12350	2726	28	place	place	NN
12350	2726	29	in	in	IN
12350	2726	30	the	the	DT
12350	2726	31	dinner	dinner	NN
12350	2726	32	salad	salad	NN
12350	2726	33	.	.	.
12350	2727	1	Use	use	VB
12350	2727	2	them	-PRON-	PRP
12350	2727	3	mixed	mixed	JJ
12350	2727	4	,	,	,
12350	2727	5	alone	alone	JJ
12350	2727	6	,	,	,
12350	2727	7	or	or	CC
12350	2727	8	as	as	IN
12350	2727	9	a	a	DT
12350	2727	10	garnish	garnish	NN
12350	2727	11	for	for	IN
12350	2727	12	lettuce	lettuce	NN
12350	2727	13	.	.	.
12350	2728	1	Lettuce	lettuce	NN
12350	2728	2	and	and	CC
12350	2728	3	all	all	DT
12350	2728	4	green	green	JJ
12350	2728	5	,	,	,
12350	2728	6	raw	raw	JJ
12350	2728	7	salad	salad	NN
12350	2728	8	vegetables	vegetable	NNS
12350	2728	9	should	should	MD
12350	2728	10	be	be	VB
12350	2728	11	washed	wash	VBN
12350	2728	12	and	and	CC
12350	2728	13	soaked	soak	VBN
12350	2728	14	in	in	IN
12350	2728	15	cold	cold	JJ
12350	2728	16	water	water	NN
12350	2728	17	as	as	RB
12350	2728	18	soon	soon	RB
12350	2728	19	as	as	IN
12350	2728	20	they	-PRON-	PRP
12350	2728	21	come	come	VBP
12350	2728	22	from	from	IN
12350	2728	23	the	the	DT
12350	2728	24	market	market	NN
12350	2728	25	.	.	.
12350	2729	1	After	after	IN
12350	2729	2	they	-PRON-	PRP
12350	2729	3	have	have	VBP
12350	2729	4	stood	stand	VBN
12350	2729	5	fifteen	fifteen	CD
12350	2729	6	to	to	TO
12350	2729	7	twenty	twenty	CD
12350	2729	8	minutes	minute	NNS
12350	2729	9	in	in	IN
12350	2729	10	cold	cold	NN
12350	2729	11	or	or	CC
12350	2729	12	ice	ice	NN
12350	2729	13	water	water	NN
12350	2729	14	,	,	,
12350	2729	15	free	free	VB
12350	2729	16	them	-PRON-	PRP
12350	2729	17	from	from	IN
12350	2729	18	moisture	moisture	NN
12350	2729	19	by	by	IN
12350	2729	20	swinging	swinge	VBG
12350	2729	21	them	-PRON-	PRP
12350	2729	22	in	in	IN
12350	2729	23	a	a	DT
12350	2729	24	wire	wire	NN
12350	2729	25	basket	basket	NN
12350	2729	26	,	,	,
12350	2729	27	or	or	CC
12350	2729	28	dry	dry	JJ
12350	2729	29	,	,	,
12350	2729	30	without	without	IN
12350	2729	31	bruising	bruise	VBG
12350	2729	32	,	,	,
12350	2729	33	each	each	DT
12350	2729	34	leaf	leaf	NN
12350	2729	35	carefully	carefully	RB
12350	2729	36	with	with	IN
12350	2729	37	a	a	DT
12350	2729	38	napkin	napkin	NN
12350	2729	39	.	.	.
12350	2730	1	Put	put	VB
12350	2730	2	them	-PRON-	PRP
12350	2730	3	in	in	IN
12350	2730	4	a	a	DT
12350	2730	5	cheese	cheese	NN
12350	2730	6	-	-	HYPH
12350	2730	7	cloth	cloth	NN
12350	2730	8	bag	bag	NN
12350	2730	9	and	and	CC
12350	2730	10	on	on	IN
12350	2730	11	the	the	DT
12350	2730	12	ice	ice	NN
12350	2730	13	,	,	,
12350	2730	14	ready	ready	JJ
12350	2730	15	for	for	IN
12350	2730	16	service	service	NN
12350	2730	17	.	.	.
12350	2731	1	In	in	IN
12350	2731	2	this	this	DT
12350	2731	3	way	way	NN
12350	2731	4	they	-PRON-	PRP
12350	2731	5	will	will	MD
12350	2731	6	remain	remain	VB
12350	2731	7	dry	dry	JJ
12350	2731	8	and	and	CC
12350	2731	9	cold	cold	JJ
12350	2731	10	,	,	,
12350	2731	11	and	and	CC
12350	2731	12	will	will	MD
12350	2731	13	keep	keep	VB
12350	2731	14	nicely	nicely	RB
12350	2731	15	for	for	IN
12350	2731	16	a	a	DT
12350	2731	17	week	week	NN
12350	2731	18	.	.	.
12350	2732	1	The	the	DT
12350	2732	2	dressing	dressing	NN
12350	2732	3	is	be	VBZ
12350	2732	4	added	add	VBN
12350	2732	5	only	only	RB
12350	2732	6	at	at	IN
12350	2732	7	the	the	DT
12350	2732	8	moment	moment	NN
12350	2732	9	of	of	IN
12350	2732	10	serving	serve	VBG
12350	2732	11	,	,	,
12350	2732	12	as	as	IN
12350	2732	13	the	the	DT
12350	2732	14	salad	salad	NN
12350	2732	15	wilts	wilt	VBZ
12350	2732	16	if	if	IN
12350	2732	17	allowed	allow	VBN
12350	2732	18	to	to	TO
12350	2732	19	stand	stand	VB
12350	2732	20	after	after	IN
12350	2732	21	the	the	DT
12350	2732	22	dressing	dressing	NN
12350	2732	23	is	be	VBZ
12350	2732	24	added	add	VBN
12350	2732	25	.	.	.
12350	2733	1	Meat	meat	NN
12350	2733	2	of	of	IN
12350	2733	3	any	any	DT
12350	2733	4	kind	kind	NN
12350	2733	5	used	use	VBN
12350	2733	6	for	for	IN
12350	2733	7	salads	salad	NNS
12350	2733	8	should	should	MD
12350	2733	9	be	be	VB
12350	2733	10	cut	cut	VBN
12350	2733	11	into	into	IN
12350	2733	12	dice	dice	NN
12350	2733	13	,	,	,
12350	2733	14	but	but	CC
12350	2733	15	not	not	RB
12350	2733	16	smaller	small	JJR
12350	2733	17	than	than	IN
12350	2733	18	one	one	CD
12350	2733	19	-	-	HYPH
12350	2733	20	half	half	NN
12350	2733	21	inch	inch	NN
12350	2733	22	,	,	,
12350	2733	23	or	or	CC
12350	2733	24	it	-PRON-	PRP
12350	2733	25	will	will	MD
12350	2733	26	seem	seem	VB
12350	2733	27	like	like	IN
12350	2733	28	hash	hash	NN
12350	2733	29	.	.	.
12350	2734	1	It	-PRON-	PRP
12350	2734	2	should	should	MD
12350	2734	3	be	be	VB
12350	2734	4	marinated	marinate	VBN
12350	2734	5	before	before	IN
12350	2734	6	being	be	VBG
12350	2734	7	mixed	mix	VBN
12350	2734	8	with	with	IN
12350	2734	9	the	the	DT
12350	2734	10	other	other	JJ
12350	2734	11	parts	part	NNS
12350	2734	12	of	of	IN
12350	2734	13	the	the	DT
12350	2734	14	salad	salad	NN
12350	2734	15	.	.	.
12350	2735	1	Meat	meat	NN
12350	2735	2	mixtures	mixture	NNS
12350	2735	3	are	be	VBP
12350	2735	4	usually	usually	RB
12350	2735	5	piled	pile	VBN
12350	2735	6	in	in	IN
12350	2735	7	cone	cone	NN
12350	2735	8	-	-	HYPH
12350	2735	9	shape	shape	NN
12350	2735	10	on	on	IN
12350	2735	11	a	a	DT
12350	2735	12	dish	dish	NN
12350	2735	13	,	,	,
12350	2735	14	the	the	DT
12350	2735	15	mayonnaise	mayonnaise	NN
12350	2735	16	then	then	RB
12350	2735	17	spread	spread	VBD
12350	2735	18	over	over	IN
12350	2735	19	it	-PRON-	PRP
12350	2735	20	,	,	,
12350	2735	21	and	and	CC
12350	2735	22	garnished	garnish	VBN
12350	2735	23	with	with	IN
12350	2735	24	lettuce	lettuce	NN
12350	2735	25	,	,	,
12350	2735	26	capers	caper	NNS
12350	2735	27	,	,	,
12350	2735	28	hard	hard	RB
12350	2735	29	-	-	HYPH
12350	2735	30	boiled	boil	VBN
12350	2735	31	eggs	egg	NNS
12350	2735	32	,	,	,
12350	2735	33	gherkins	gherkin	NNS
12350	2735	34	,	,	,
12350	2735	35	etc	etc	FW
12350	2735	36	.	.	.
12350	2736	1	*	*	NFP
12350	2736	2	To	to	IN
12350	2736	3	Marinate	Marinate	NNP
12350	2736	4	.	.	.
12350	2737	1	*	*	NFP
12350	2737	2	--Take	--take	VB
12350	2737	3	one	one	CD
12350	2737	4	part	part	NN
12350	2737	5	of	of	IN
12350	2737	6	oil	oil	NN
12350	2737	7	and	and	CC
12350	2737	8	three	three	CD
12350	2737	9	of	of	IN
12350	2737	10	vinegar	vinegar	NN
12350	2737	11	,	,	,
12350	2737	12	with	with	IN
12350	2737	13	pepper	pepper	NN
12350	2737	14	and	and	CC
12350	2737	15	salt	salt	NN
12350	2737	16	for	for	IN
12350	2737	17	taste	taste	NN
12350	2737	18	;	;	:
12350	2737	19	stir	stir	VB
12350	2737	20	them	-PRON-	PRP
12350	2737	21	into	into	IN
12350	2737	22	the	the	DT
12350	2737	23	meat	meat	NN
12350	2737	24	,	,	,
12350	2737	25	and	and	CC
12350	2737	26	let	let	VB
12350	2737	27	it	-PRON-	PRP
12350	2737	28	stand	stand	VB
12350	2737	29	a	a	DT
12350	2737	30	couple	couple	NN
12350	2737	31	of	of	IN
12350	2737	32	hours	hour	NNS
12350	2737	33	;	;	:
12350	2737	34	drain	drain	VB
12350	2737	35	off	off	RP
12350	2737	36	any	any	DT
12350	2737	37	of	of	IN
12350	2737	38	the	the	DT
12350	2737	39	marinade	marinade	NN
12350	2737	40	which	which	WDT
12350	2737	41	has	have	VBZ
12350	2737	42	not	not	RB
12350	2737	43	been	be	VBN
12350	2737	44	absorbed	absorb	VBN
12350	2737	45	before	before	IN
12350	2737	46	combining	combine	VBG
12350	2737	47	the	the	DT
12350	2737	48	meat	meat	NN
12350	2737	49	with	with	IN
12350	2737	50	the	the	DT
12350	2737	51	other	other	JJ
12350	2737	52	parts	part	NNS
12350	2737	53	of	of	IN
12350	2737	54	the	the	DT
12350	2737	55	salad	salad	NN
12350	2737	56	.	.	.
12350	2738	1	Use	use	VB
12350	2738	2	only	only	RB
12350	2738	3	enough	enough	JJ
12350	2738	4	marinade	marinade	NN
12350	2738	5	to	to	TO
12350	2738	6	season	season	VB
12350	2738	7	the	the	DT
12350	2738	8	meat	meat	NN
12350	2738	9	or	or	CC
12350	2738	10	fish	fish	NN
12350	2738	11	.	.	.
12350	2739	1	If	if	IN
12350	2739	2	too	too	RB
12350	2739	3	much	much	JJ
12350	2739	4	vinegar	vinegar	NN
12350	2739	5	is	be	VBZ
12350	2739	6	added	add	VBN
12350	2739	7	to	to	TO
12350	2739	8	mayonnaise	mayonnaise	VB
12350	2739	9	it	-PRON-	PRP
12350	2739	10	robs	rob	VBZ
12350	2739	11	it	-PRON-	PRP
12350	2739	12	of	of	IN
12350	2739	13	its	-PRON-	PRP$
12350	2739	14	consistency	consistency	NN
12350	2739	15	and	and	CC
12350	2739	16	flavor	flavor	NN
12350	2739	17	.	.	.
12350	2740	1	All	all	DT
12350	2740	2	salads	salad	NNS
12350	2740	3	must	must	MD
12350	2740	4	be	be	VB
12350	2740	5	mixed	mix	VBN
12350	2740	6	at	at	IN
12350	2740	7	the	the	DT
12350	2740	8	last	last	JJ
12350	2740	9	minute	minute	NN
12350	2740	10	,	,	,
12350	2740	11	at	at	IN
12350	2740	12	serving	serve	VBG
12350	2740	13	time	time	NN
12350	2740	14	.	.	.
12350	2741	1	Mayonnaise	mayonnaise	NN
12350	2741	2	dressing	dressing	NN
12350	2741	3	may	may	MD
12350	2741	4	be	be	VB
12350	2741	5	made	make	VBN
12350	2741	6	hours	hour	NNS
12350	2741	7	before	before	RB
12350	2741	8	and	and	CC
12350	2741	9	the	the	DT
12350	2741	10	meat	meat	NN
12350	2741	11	,	,	,
12350	2741	12	lettuce	lettuce	NN
12350	2741	13	and	and	CC
12350	2741	14	celery	celery	NN
12350	2741	15	prepared	prepared	JJ
12350	2741	16	,	,	,
12350	2741	17	but	but	CC
12350	2741	18	each	each	DT
12350	2741	19	must	must	MD
12350	2741	20	be	be	VB
12350	2741	21	kept	keep	VBN
12350	2741	22	in	in	IN
12350	2741	23	a	a	DT
12350	2741	24	separate	separate	JJ
12350	2741	25	dish	dish	NN
12350	2741	26	until	until	IN
12350	2741	27	mixing	mix	VBG
12350	2741	28	time	time	NN
12350	2741	29	.	.	.
12350	2742	1	*	*	NFP
12350	2742	2	SALAD	salad	NN
12350	2742	3	DRESSINGS	dressing	NNS
12350	2742	4	*	*	NFP
12350	2742	5	MAYONNAISE	MAYONNAISE	NNP
12350	2742	6	DRESSING	DRESSING	NNP
12350	2742	7	Beat	beat	VB
12350	2742	8	the	the	DT
12350	2742	9	yolk	yolk	NN
12350	2742	10	of	of	IN
12350	2742	11	one	one	CD
12350	2742	12	egg	egg	NN
12350	2742	13	in	in	IN
12350	2742	14	a	a	DT
12350	2742	15	cold	cold	JJ
12350	2742	16	dish	dish	NN
12350	2742	17	with	with	IN
12350	2742	18	a	a	DT
12350	2742	19	silver	silver	JJ
12350	2742	20	or	or	CC
12350	2742	21	wooden	wooden	JJ
12350	2742	22	fork	fork	NN
12350	2742	23	.	.	.
12350	2743	1	If	if	IN
12350	2743	2	the	the	DT
12350	2743	3	weather	weather	NN
12350	2743	4	is	be	VBZ
12350	2743	5	very	very	RB
12350	2743	6	warm	warm	JJ
12350	2743	7	,	,	,
12350	2743	8	place	place	VB
12350	2743	9	the	the	DT
12350	2743	10	bowl	bowl	NN
12350	2743	11	in	in	IN
12350	2743	12	a	a	DT
12350	2743	13	larger	large	JJR
12350	2743	14	vessel	vessel	NN
12350	2743	15	filled	fill	VBN
12350	2743	16	with	with	IN
12350	2743	17	chopped	chopped	JJ
12350	2743	18	ice	ice	NN
12350	2743	19	.	.	.
12350	2744	1	When	when	WRB
12350	2744	2	the	the	DT
12350	2744	3	egg	egg	NN
12350	2744	4	is	be	VBZ
12350	2744	5	beaten	beat	VBN
12350	2744	6	add	add	VB
12350	2744	7	one	one	CD
12350	2744	8	-	-	HYPH
12350	2744	9	half	half	NN
12350	2744	10	teaspoon	teaspoon	NN
12350	2744	11	of	of	IN
12350	2744	12	salt	salt	NN
12350	2744	13	,	,	,
12350	2744	14	dash	dash	NN
12350	2744	15	of	of	IN
12350	2744	16	red	red	JJ
12350	2744	17	pepper	pepper	NN
12350	2744	18	,	,	,
12350	2744	19	one	one	CD
12350	2744	20	-	-	HYPH
12350	2744	21	half	half	NN
12350	2744	22	teaspoon	teaspoon	NN
12350	2744	23	of	of	IN
12350	2744	24	English	english	JJ
12350	2744	25	mustard	mustard	NN
12350	2744	26	and	and	CC
12350	2744	27	olive	olive	NN
12350	2744	28	oil	oil	NN
12350	2744	29	,	,	,
12350	2744	30	drop	drop	NN
12350	2744	31	by	by	IN
12350	2744	32	drop	drop	NN
12350	2744	33	,	,	,
12350	2744	34	being	be	VBG
12350	2744	35	careful	careful	JJ
12350	2744	36	to	to	TO
12350	2744	37	beat	beat	VB
12350	2744	38	well	well	RB
12350	2744	39	without	without	IN
12350	2744	40	reversing	reverse	VBG
12350	2744	41	the	the	DT
12350	2744	42	motion	motion	NN
12350	2744	43	for	for	IN
12350	2744	44	fear	fear	NN
12350	2744	45	of	of	IN
12350	2744	46	curdling	curdling	NN
12350	2744	47	.	.	.
12350	2745	1	When	when	WRB
12350	2745	2	the	the	DT
12350	2745	3	dressing	dressing	NN
12350	2745	4	thickens	thicken	NNS
12350	2745	5	,	,	,
12350	2745	6	begin	begin	VB
12350	2745	7	adding	add	VBG
12350	2745	8	the	the	DT
12350	2745	9	vinegar	vinegar	NN
12350	2745	10	or	or	CC
12350	2745	11	lemon	lemon	NN
12350	2745	12	juice	juice	NN
12350	2745	13	,	,	,
12350	2745	14	drop	drop	VB
12350	2745	15	by	by	IN
12350	2745	16	drop	drop	NN
12350	2745	17	.	.	.
12350	2746	1	Then	then	RB
12350	2746	2	add	add	VB
12350	2746	3	more	more	JJR
12350	2746	4	olive	olive	NN
12350	2746	5	oil	oil	NN
12350	2746	6	,	,	,
12350	2746	7	then	then	RB
12350	2746	8	more	more	RBR
12350	2746	9	acid	acid	NN
12350	2746	10	,	,	,
12350	2746	11	continuing	continue	VBG
12350	2746	12	until	until	IN
12350	2746	13	one	one	CD
12350	2746	14	cup	cup	NN
12350	2746	15	of	of	IN
12350	2746	16	olive	olive	NN
12350	2746	17	oil	oil	NN
12350	2746	18	and	and	CC
12350	2746	19	two	two	CD
12350	2746	20	teaspoons	teaspoon	NNS
12350	2746	21	of	of	IN
12350	2746	22	vinegar	vinegar	NN
12350	2746	23	or	or	CC
12350	2746	24	lemon	lemon	NN
12350	2746	25	juice	juice	NN
12350	2746	26	are	be	VBP
12350	2746	27	all	all	DT
12350	2746	28	used	use	VBN
12350	2746	29	.	.	.
12350	2747	1	Be	be	VB
12350	2747	2	sure	sure	JJ
12350	2747	3	to	to	TO
12350	2747	4	have	have	VB
12350	2747	5	all	all	PDT
12350	2747	6	the	the	DT
12350	2747	7	ingredients	ingredient	NNS
12350	2747	8	and	and	CC
12350	2747	9	dishes	dish	NNS
12350	2747	10	as	as	RB
12350	2747	11	cold	cold	JJ
12350	2747	12	as	as	IN
12350	2747	13	possible	possible	JJ
12350	2747	14	.	.	.
12350	2748	1	If	if	IN
12350	2748	2	the	the	DT
12350	2748	3	mixture	mixture	NN
12350	2748	4	should	should	MD
12350	2748	5	curdle	curdle	VB
12350	2748	6	,	,	,
12350	2748	7	begin	begin	VB
12350	2748	8	immediately	immediately	RB
12350	2748	9	with	with	IN
12350	2748	10	a	a	DT
12350	2748	11	fresh	fresh	JJ
12350	2748	12	egg	egg	NN
12350	2748	13	in	in	IN
12350	2748	14	a	a	DT
12350	2748	15	fresh	fresh	JJ
12350	2748	16	dish	dish	NN
12350	2748	17	and	and	CC
12350	2748	18	when	when	WRB
12350	2748	19	it	-PRON-	PRP
12350	2748	20	is	be	VBZ
12350	2748	21	well	well	RB
12350	2748	22	beaten	beat	VBN
12350	2748	23	add	add	VBP
12350	2748	24	carefully	carefully	RB
12350	2748	25	the	the	DT
12350	2748	26	curdled	curdle	VBN
12350	2748	27	mixture	mixture	NN
12350	2748	28	,	,	,
12350	2748	29	drop	drop	VB
12350	2748	30	by	by	IN
12350	2748	31	drop	drop	NN
12350	2748	32	.	.	.
12350	2749	1	To	to	TO
12350	2749	2	serve	serve	VB
12350	2749	3	twenty	twenty	CD
12350	2749	4	people	people	NNS
12350	2749	5	one	one	CD
12350	2749	6	pint	pint	NN
12350	2749	7	of	of	IN
12350	2749	8	mayonnaise	mayonnaise	NN
12350	2749	9	is	be	VBZ
12350	2749	10	required	require	VBN
12350	2749	11	.	.	.
12350	2750	1	MAYONNAISE	MAYONNAISE	NNP
12350	2750	2	WITH	with	IN
12350	2750	3	WHIPPED	WHIPPED	NNP
12350	2750	4	CREAM	cream	NN
12350	2750	5	When	when	WRB
12350	2750	6	you	-PRON-	PRP
12350	2750	7	are	be	VBP
12350	2750	8	in	in	IN
12350	2750	9	want	want	NN
12350	2750	10	of	of	IN
12350	2750	11	a	a	DT
12350	2750	12	large	large	JJ
12350	2750	13	quantity	quantity	NN
12350	2750	14	of	of	IN
12350	2750	15	dressing	dressing	NN
12350	2750	16	,	,	,
12350	2750	17	mayonnaise	mayonnaise	NN
12350	2750	18	or	or	CC
12350	2750	19	French	French	NNP
12350	2750	20	,	,	,
12350	2750	21	add	add	VB
12350	2750	22	one	one	CD
12350	2750	23	pint	pint	NN
12350	2750	24	of	of	IN
12350	2750	25	whipped	whip	VBN
12350	2750	26	cream	cream	NN
12350	2750	27	to	to	IN
12350	2750	28	your	-PRON-	PRP$
12350	2750	29	prepared	prepare	VBN
12350	2750	30	dressing	dressing	NN
12350	2750	31	,	,	,
12350	2750	32	stirring	stir	VBG
12350	2750	33	thoroughly	thoroughly	RB
12350	2750	34	,	,	,
12350	2750	35	just	just	RB
12350	2750	36	before	before	IN
12350	2750	37	ready	ready	JJ
12350	2750	38	to	to	TO
12350	2750	39	serve	serve	VB
12350	2750	40	.	.	.
12350	2751	1	COLORED	colored	JJ
12350	2751	2	MAYONNAISE	MAYONNAISE	NNP
12350	2751	3	To	to	TO
12350	2751	4	color	color	NN
12350	2751	5	mayonnaise	mayonnaise	NN
12350	2751	6	,	,	,
12350	2751	7	chop	chop	NNP
12350	2751	8	parsley	parsley	NNP
12350	2751	9	leaves	leave	VBZ
12350	2751	10	very	very	RB
12350	2751	11	fine	fine	RB
12350	2751	12	;	;	:
12350	2751	13	pound	pound	VB
12350	2751	14	them	-PRON-	PRP
12350	2751	15	in	in	IN
12350	2751	16	a	a	DT
12350	2751	17	small	small	JJ
12350	2751	18	quantity	quantity	NN
12350	2751	19	of	of	IN
12350	2751	20	lemon	lemon	NN
12350	2751	21	juice	juice	NN
12350	2751	22	;	;	:
12350	2751	23	strain	strain	VB
12350	2751	24	and	and	CC
12350	2751	25	add	add	VB
12350	2751	26	the	the	DT
12350	2751	27	juice	juice	NN
12350	2751	28	to	to	IN
12350	2751	29	the	the	DT
12350	2751	30	dressing	dressing	NN
12350	2751	31	.	.	.
12350	2752	1	WHITE	white	JJ
12350	2752	2	MAYONNAISE	MAYONNAISE	NNP
12350	2752	3	To	to	TO
12350	2752	4	make	make	VB
12350	2752	5	white	white	JJ
12350	2752	6	mayonnaise	mayonnaise	NN
12350	2752	7	,	,	,
12350	2752	8	follow	follow	VB
12350	2752	9	the	the	DT
12350	2752	10	ordinary	ordinary	JJ
12350	2752	11	directions	direction	NNS
12350	2752	12	,	,	,
12350	2752	13	using	use	VBG
12350	2752	14	lemon	lemon	NN
12350	2752	15	juice	juice	NN
12350	2752	16	instead	instead	RB
12350	2752	17	of	of	IN
12350	2752	18	vinegar	vinegar	NN
12350	2752	19	,	,	,
12350	2752	20	omitting	omit	VBG
12350	2752	21	the	the	DT
12350	2752	22	mustard	mustard	NN
12350	2752	23	and	and	CC
12350	2752	24	adding	add	VBG
12350	2752	25	,	,	,
12350	2752	26	when	when	WRB
12350	2752	27	finished	finish	VBN
12350	2752	28	,	,	,
12350	2752	29	a	a	DT
12350	2752	30	half	half	JJ
12350	2752	31	cup	cup	NN
12350	2752	32	of	of	IN
12350	2752	33	whipped	whip	VBN
12350	2752	34	cream	cream	NN
12350	2752	35	or	or	CC
12350	2752	36	half	half	PDT
12350	2752	37	an	an	DT
12350	2752	38	egg	egg	NN
12350	2752	39	white	white	NNP
12350	2752	40	beaten	beat	VBN
12350	2752	41	very	very	RB
12350	2752	42	stiff	stiff	JJ
12350	2752	43	.	.	.
12350	2753	1	RUSSIAN	RUSSIAN	NNP
12350	2753	2	DRESSING	DRESSING	NNP
12350	2753	3	Make	make	VB
12350	2753	4	one	one	CD
12350	2753	5	-	-	HYPH
12350	2753	6	half	half	NN
12350	2753	7	pint	pint	NN
12350	2753	8	of	of	IN
12350	2753	9	mayonnaise	mayonnaise	NN
12350	2753	10	dressing	dress	VBG
12350	2753	11	and	and	CC
12350	2753	12	add	add	VB
12350	2753	13	to	to	IN
12350	2753	14	it	-PRON-	PRP
12350	2753	15	the	the	DT
12350	2753	16	following	follow	VBG
12350	2753	17	:	:	:
12350	2753	18	Two	two	CD
12350	2753	19	hard	hard	RB
12350	2753	20	-	-	HYPH
12350	2753	21	boiled	boil	VBN
12350	2753	22	eggs	egg	NNS
12350	2753	23	chopped	chop	VBN
12350	2753	24	fine	fine	JJ
12350	2753	25	,	,	,
12350	2753	26	two	two	CD
12350	2753	27	to	to	TO
12350	2753	28	four	four	CD
12350	2753	29	tablespoons	tablespoon	NNS
12350	2753	30	of	of	IN
12350	2753	31	tomato	tomato	NNP
12350	2753	32	catsup	catsup	NN
12350	2753	33	,	,	,
12350	2753	34	one	one	CD
12350	2753	35	tablespoon	tablespoon	NN
12350	2753	36	of	of	IN
12350	2753	37	finely	finely	RB
12350	2753	38	chopped	chop	VBN
12350	2753	39	parsley	parsley	NN
12350	2753	40	,	,	,
12350	2753	41	one	one	CD
12350	2753	42	teaspoon	teaspoon	NN
12350	2753	43	of	of	IN
12350	2753	44	finely	finely	RB
12350	2753	45	chopped	chop	VBN
12350	2753	46	or	or	CC
12350	2753	47	grated	grate	VBN
12350	2753	48	white	white	JJ
12350	2753	49	onion	onion	NN
12350	2753	50	or	or	CC
12350	2753	51	shallot	shallot	NN
12350	2753	52	,	,	,
12350	2753	53	after	after	IN
12350	2753	54	these	these	DT
12350	2753	55	ingredients	ingredient	NNS
12350	2753	56	are	be	VBP
12350	2753	57	mixed	mixed	JJ
12350	2753	58	,	,	,
12350	2753	59	fold	fold	VB
12350	2753	60	them	-PRON-	PRP
12350	2753	61	into	into	IN
12350	2753	62	one	one	CD
12350	2753	63	cup	cup	NN
12350	2753	64	of	of	IN
12350	2753	65	mayonnaise	mayonnaise	NN
12350	2753	66	and	and	CC
12350	2753	67	serve	serve	VB
12350	2753	68	.	.	.
12350	2754	1	Enough	enough	JJ
12350	2754	2	for	for	IN
12350	2754	3	ten	ten	CD
12350	2754	4	people	people	NNS
12350	2754	5	.	.	.
12350	2755	1	BOILED	boiled	NN
12350	2755	2	DRESSING	dressing	NN
12350	2755	3	WITH	with	IN
12350	2755	4	OLIVE	olive	NN
12350	2755	5	OIL	OIL	NNP
12350	2755	6	(	(	-LRB-
12350	2755	7	PARVE	PARVE	NNP
12350	2755	8	)	)	-RRB-
12350	2755	9	Beat	beat	VB
12350	2755	10	three	three	CD
12350	2755	11	whole	whole	JJ
12350	2755	12	eggs	egg	NNS
12350	2755	13	until	until	IN
12350	2755	14	very	very	RB
12350	2755	15	light	light	NN
12350	2755	16	,	,	,
12350	2755	17	add	add	VB
12350	2755	18	two	two	CD
12350	2755	19	tablespoons	tablespoon	NNS
12350	2755	20	of	of	IN
12350	2755	21	olive	olive	NN
12350	2755	22	oil	oil	NN
12350	2755	23	,	,	,
12350	2755	24	stirring	stir	VBG
12350	2755	25	constantly	constantly	RB
12350	2755	26	,	,	,
12350	2755	27	add	add	VB
12350	2755	28	a	a	DT
12350	2755	29	good	good	JJ
12350	2755	30	pinch	pinch	NN
12350	2755	31	of	of	IN
12350	2755	32	salt	salt	NN
12350	2755	33	,	,	,
12350	2755	34	pepper	pepper	NN
12350	2755	35	,	,	,
12350	2755	36	mustard	mustard	NN
12350	2755	37	and	and	CC
12350	2755	38	cayenne	cayenne	NN
12350	2755	39	pepper	pepper	NN
12350	2755	40	.	.	.
12350	2756	1	Heat	heat	VB
12350	2756	2	one	one	CD
12350	2756	3	-	-	HYPH
12350	2756	4	half	half	NN
12350	2756	5	cup	cup	NN
12350	2756	6	of	of	IN
12350	2756	7	vinegar	vinegar	NN
12350	2756	8	with	with	IN
12350	2756	9	one	one	CD
12350	2756	10	teaspoon	teaspoon	NN
12350	2756	11	of	of	IN
12350	2756	12	sugar	sugar	NN
12350	2756	13	in	in	IN
12350	2756	14	it	-PRON-	PRP
12350	2756	15	,	,	,
12350	2756	16	stir	stir	VB
12350	2756	17	while	while	IN
12350	2756	18	hot	hot	JJ
12350	2756	19	into	into	IN
12350	2756	20	the	the	DT
12350	2756	21	eggs	egg	NNS
12350	2756	22	and	and	CC
12350	2756	23	put	put	VBD
12350	2756	24	it	-PRON-	PRP
12350	2756	25	back	back	RB
12350	2756	26	on	on	IN
12350	2756	27	the	the	DT
12350	2756	28	stove	stove	NN
12350	2756	29	in	in	IN
12350	2756	30	a	a	DT
12350	2756	31	double	double	JJ
12350	2756	32	boiler	boiler	NN
12350	2756	33	or	or	CC
12350	2756	34	over	over	IN
12350	2756	35	hot	hot	JJ
12350	2756	36	water	water	NN
12350	2756	37	in	in	IN
12350	2756	38	another	another	DT
12350	2756	39	saucepan	saucepan	NN
12350	2756	40	and	and	CC
12350	2756	41	stir	stir	VB
12350	2756	42	until	until	IN
12350	2756	43	thick	thick	JJ
12350	2756	44	.	.	.
12350	2757	1	Serve	serve	VB
12350	2757	2	cold	cold	NN
12350	2757	3	.	.	.
12350	2758	1	MUSTARD	mustard	NN
12350	2758	2	DRESSING	dressing	NN
12350	2758	3	Take	take	VBP
12350	2758	4	yolk	yolk	NN
12350	2758	5	of	of	IN
12350	2758	6	one	one	CD
12350	2758	7	hard	hard	RB
12350	2758	8	-	-	HYPH
12350	2758	9	boiled	boil	VBN
12350	2758	10	egg	egg	NN
12350	2758	11	and	and	CC
12350	2758	12	rub	rub	VB
12350	2758	13	smooth	smooth	NN
12350	2758	14	in	in	IN
12350	2758	15	a	a	DT
12350	2758	16	bowl	bowl	NN
12350	2758	17	.	.	.
12350	2759	1	Add	add	VB
12350	2759	2	two	two	CD
12350	2759	3	teaspoons	teaspoon	NNS
12350	2759	4	of	of	IN
12350	2759	5	French	french	JJ
12350	2759	6	mustard	mustard	NN
12350	2759	7	,	,	,
12350	2759	8	salt	salt	NN
12350	2759	9	,	,	,
12350	2759	10	pepper	pepper	NN
12350	2759	11	,	,	,
12350	2759	12	and	and	CC
12350	2759	13	little	little	JJ
12350	2759	14	sugar	sugar	NN
12350	2759	15	.	.	.
12350	2760	1	Add	add	VB
12350	2760	2	a	a	DT
12350	2760	3	little	little	JJ
12350	2760	4	oil	oil	NN
12350	2760	5	,	,	,
12350	2760	6	and	and	CC
12350	2760	7	then	then	RB
12350	2760	8	a	a	DT
12350	2760	9	little	little	JJ
12350	2760	10	vinegar	vinegar	NN
12350	2760	11	.	.	.
12350	2761	1	Garnish	garnish	VB
12350	2761	2	top	top	NN
12350	2761	3	with	with	IN
12350	2761	4	the	the	DT
12350	2761	5	white	white	NN
12350	2761	6	,	,	,
12350	2761	7	cut	cut	VBN
12350	2761	8	in	in	IN
12350	2761	9	pieces	piece	NNS
12350	2761	10	.	.	.
12350	2762	1	SOUR	sour	JJ
12350	2762	2	CREAM	cream	NN
12350	2762	3	DRESSING	dressing	NN
12350	2762	4	Mix	mix	VB
12350	2762	5	one	one	CD
12350	2762	6	cup	cup	NN
12350	2762	7	of	of	IN
12350	2762	8	sour	sour	JJ
12350	2762	9	cream	cream	NN
12350	2762	10	and	and	CC
12350	2762	11	three	three	CD
12350	2762	12	eggs	egg	NNS
12350	2762	13	,	,	,
12350	2762	14	well	well	RB
12350	2762	15	beaten	beat	VBN
12350	2762	16	.	.	.
12350	2763	1	Dissolve	dissolve	VB
12350	2763	2	two	two	CD
12350	2763	3	tablespoons	tablespoon	NNS
12350	2763	4	of	of	IN
12350	2763	5	sugar	sugar	NN
12350	2763	6	and	and	CC
12350	2763	7	one	one	CD
12350	2763	8	tablespoon	tablespoon	NN
12350	2763	9	of	of	IN
12350	2763	10	mustard	mustard	NN
12350	2763	11	in	in	IN
12350	2763	12	one	one	CD
12350	2763	13	-	-	HYPH
12350	2763	14	half	half	NN
12350	2763	15	cup	cup	NN
12350	2763	16	of	of	IN
12350	2763	17	vinegar	vinegar	NN
12350	2763	18	;	;	:
12350	2763	19	salt	salt	NN
12350	2763	20	,	,	,
12350	2763	21	pepper	pepper	NN
12350	2763	22	and	and	CC
12350	2763	23	paprika	paprika	NNS
12350	2763	24	to	to	TO
12350	2763	25	taste	taste	VB
12350	2763	26	,	,	,
12350	2763	27	and	and	CC
12350	2763	28	then	then	RB
12350	2763	29	stir	stir	VB
12350	2763	30	this	this	DT
12350	2763	31	slowly	slowly	RB
12350	2763	32	into	into	IN
12350	2763	33	the	the	DT
12350	2763	34	cream	cream	NN
12350	2763	35	and	and	CC
12350	2763	36	eggs	egg	NNS
12350	2763	37	.	.	.
12350	2764	1	Put	put	VB
12350	2764	2	in	in	IN
12350	2764	3	double	double	JJ
12350	2764	4	boiler	boiler	NN
12350	2764	5	,	,	,
12350	2764	6	cook	cook	NN
12350	2764	7	until	until	IN
12350	2764	8	thick	thick	JJ
12350	2764	9	,	,	,
12350	2764	10	then	then	RB
12350	2764	11	add	add	VB
12350	2764	12	butter	butter	NN
12350	2764	13	the	the	DT
12350	2764	14	size	size	NN
12350	2764	15	of	of	IN
12350	2764	16	an	an	DT
12350	2764	17	egg	egg	NN
12350	2764	18	and	and	CC
12350	2764	19	cook	cook	NN
12350	2764	20	about	about	RB
12350	2764	21	five	five	CD
12350	2764	22	minutes	minute	NNS
12350	2764	23	longer	long	RBR
12350	2764	24	.	.	.
12350	2765	1	Take	take	VB
12350	2765	2	from	from	IN
12350	2765	3	fire	fire	NN
12350	2765	4	and	and	CC
12350	2765	5	bottle	bottle	NN
12350	2765	6	;	;	:
12350	2765	7	this	this	DT
12350	2765	8	dressing	dressing	NN
12350	2765	9	will	will	MD
12350	2765	10	keep	keep	VB
12350	2765	11	for	for	IN
12350	2765	12	months	month	NNS
12350	2765	13	.	.	.
12350	2766	1	BOILED	BOILED	NNP
12350	2766	2	DRESSING	dressing	NN
12350	2766	3	Mix	Mix	NNP
12350	2766	4	one	one	CD
12350	2766	5	teaspoon	teaspoon	NN
12350	2766	6	of	of	IN
12350	2766	7	salt	salt	NN
12350	2766	8	,	,	,
12350	2766	9	one	one	CD
12350	2766	10	tablespoon	tablespoon	NN
12350	2766	11	of	of	IN
12350	2766	12	mustard	mustard	NN
12350	2766	13	,	,	,
12350	2766	14	one	one	CD
12350	2766	15	tablespoon	tablespoon	NN
12350	2766	16	of	of	IN
12350	2766	17	sugar	sugar	NN
12350	2766	18	,	,	,
12350	2766	19	one	one	CD
12350	2766	20	tablespoon	tablespoon	NN
12350	2766	21	of	of	IN
12350	2766	22	flour	flour	NN
12350	2766	23	and	and	CC
12350	2766	24	a	a	DT
12350	2766	25	few	few	JJ
12350	2766	26	grains	grain	NNS
12350	2766	27	of	of	IN
12350	2766	28	cayenne	cayenne	NNS
12350	2766	29	.	.	.
12350	2767	1	Beat	beat	VB
12350	2767	2	three	three	CD
12350	2767	3	eggs	egg	NNS
12350	2767	4	until	until	IN
12350	2767	5	lemon	lemon	NN
12350	2767	6	-	-	HYPH
12350	2767	7	colored	color	VBN
12350	2767	8	and	and	CC
12350	2767	9	add	add	VB
12350	2767	10	the	the	DT
12350	2767	11	dry	dry	JJ
12350	2767	12	ingredients	ingredient	NNS
12350	2767	13	with	with	IN
12350	2767	14	one	one	CD
12350	2767	15	-	-	HYPH
12350	2767	16	half	half	NN
12350	2767	17	cup	cup	NN
12350	2767	18	of	of	IN
12350	2767	19	vinegar	vinegar	NN
12350	2767	20	and	and	CC
12350	2767	21	two	two	CD
12350	2767	22	tablespoons	tablespoon	NNS
12350	2767	23	of	of	IN
12350	2767	24	melted	melted	JJ
12350	2767	25	butter	butter	NN
12350	2767	26	.	.	.
12350	2768	1	Cook	cook	VB
12350	2768	2	over	over	IN
12350	2768	3	boiling	boil	VBG
12350	2768	4	water	water	NN
12350	2768	5	until	until	IN
12350	2768	6	thick	thick	JJ
12350	2768	7	;	;	:
12350	2768	8	strain	strain	VB
12350	2768	9	,	,	,
12350	2768	10	add	add	VB
12350	2768	11	one	one	CD
12350	2768	12	-	-	HYPH
12350	2768	13	half	half	NN
12350	2768	14	cup	cup	NN
12350	2768	15	of	of	IN
12350	2768	16	cream	cream	NN
12350	2768	17	or	or	CC
12350	2768	18	milk	milk	NN
12350	2768	19	.	.	.
12350	2769	1	Beat	beat	VB
12350	2769	2	until	until	IN
12350	2769	3	smooth	smooth	JJ
12350	2769	4	,	,	,
12350	2769	5	and	and	CC
12350	2769	6	cool	cool	JJ
12350	2769	7	.	.	.
12350	2770	1	FRENCH	FRENCH	NNP
12350	2770	2	DRESSING	dressing	NN
12350	2770	3	Mix	Mix	NNP
12350	2770	4	one	one	CD
12350	2770	5	-	-	HYPH
12350	2770	6	half	half	NN
12350	2770	7	teaspoon	teaspoon	NN
12350	2770	8	of	of	IN
12350	2770	9	salt	salt	NN
12350	2770	10	,	,	,
12350	2770	11	one	one	CD
12350	2770	12	-	-	HYPH
12350	2770	13	fourth	fourth	NN
12350	2770	14	teaspoon	teaspoon	NN
12350	2770	15	of	of	IN
12350	2770	16	pepper	pepper	NN
12350	2770	17	,	,	,
12350	2770	18	one	one	CD
12350	2770	19	teaspoon	teaspoon	NN
12350	2770	20	of	of	IN
12350	2770	21	sugar	sugar	NN
12350	2770	22	,	,	,
12350	2770	23	a	a	DT
12350	2770	24	dash	dash	NN
12350	2770	25	of	of	IN
12350	2770	26	paprika	paprika	NNS
12350	2770	27	,	,	,
12350	2770	28	two	two	CD
12350	2770	29	tablespoons	tablespoon	NNS
12350	2770	30	of	of	IN
12350	2770	31	vinegar	vinegar	NN
12350	2770	32	and	and	CC
12350	2770	33	four	four	CD
12350	2770	34	tablespoons	tablespoon	NNS
12350	2770	35	of	of	IN
12350	2770	36	olive	olive	NN
12350	2770	37	oil	oil	NN
12350	2770	38	.	.	.
12350	2771	1	Stir	stir	VB
12350	2771	2	until	until	IN
12350	2771	3	well	well	RB
12350	2771	4	blended	blend	VBN
12350	2771	5	and	and	CC
12350	2771	6	use	use	VBP
12350	2771	7	at	at	IN
12350	2771	8	once	once	RB
12350	2771	9	.	.	.
12350	2772	1	DRESSING	dress	VBG
12350	2772	2	FOR	for	IN
12350	2772	3	LETTUCE	LETTUCE	NNP
12350	2772	4	Rub	Rub	NNP
12350	2772	5	the	the	DT
12350	2772	6	yolks	yolk	NNS
12350	2772	7	of	of	IN
12350	2772	8	two	two	CD
12350	2772	9	hard	hard	RB
12350	2772	10	-	-	HYPH
12350	2772	11	boiled	boil	VBN
12350	2772	12	eggs	egg	NNS
12350	2772	13	to	to	IN
12350	2772	14	a	a	DT
12350	2772	15	paste	paste	NN
12350	2772	16	,	,	,
12350	2772	17	adding	add	VBG
12350	2772	18	one	one	CD
12350	2772	19	teaspoon	teaspoon	NN
12350	2772	20	of	of	IN
12350	2772	21	salad	salad	NN
12350	2772	22	oil	oil	NN
12350	2772	23	or	or	CC
12350	2772	24	melted	melted	JJ
12350	2772	25	butter	butter	NN
12350	2772	26	,	,	,
12350	2772	27	being	be	VBG
12350	2772	28	careful	careful	JJ
12350	2772	29	to	to	TO
12350	2772	30	add	add	VB
12350	2772	31	only	only	RB
12350	2772	32	a	a	DT
12350	2772	33	few	few	JJ
12350	2772	34	drops	drop	NNS
12350	2772	35	at	at	IN
12350	2772	36	a	a	DT
12350	2772	37	time	time	NN
12350	2772	38	.	.	.
12350	2773	1	Add	add	VB
12350	2773	2	one	one	CD
12350	2773	3	-	-	HYPH
12350	2773	4	half	half	NN
12350	2773	5	teaspoon	teaspoon	NN
12350	2773	6	salt	salt	NN
12350	2773	7	,	,	,
12350	2773	8	one	one	CD
12350	2773	9	-	-	HYPH
12350	2773	10	half	half	NN
12350	2773	11	teaspoon	teaspoon	NN
12350	2773	12	of	of	IN
12350	2773	13	prepared	prepared	JJ
12350	2773	14	mustard	mustard	NN
12350	2773	15	,	,	,
12350	2773	16	very	very	RB
12350	2773	17	little	little	JJ
12350	2773	18	pepper	pepper	NN
12350	2773	19	,	,	,
12350	2773	20	two	two	CD
12350	2773	21	tablespoons	tablespoon	NNS
12350	2773	22	of	of	IN
12350	2773	23	white	white	JJ
12350	2773	24	sugar	sugar	NN
12350	2773	25	.	.	.
12350	2774	1	Stir	stir	VB
12350	2774	2	very	very	RB
12350	2774	3	hard	hard	RB
12350	2774	4	,	,	,
12350	2774	5	then	then	RB
12350	2774	6	pour	pour	VB
12350	2774	7	in	in	IN
12350	2774	8	gradually	gradually	RB
12350	2774	9	one	one	CD
12350	2774	10	-	-	HYPH
12350	2774	11	half	half	NN
12350	2774	12	teacup	teacup	NN
12350	2774	13	of	of	IN
12350	2774	14	vinegar	vinegar	NN
12350	2774	15	.	.	.
12350	2775	1	*	*	NFP
12350	2775	2	SALADS	SALADS	NNP
12350	2775	3	*	*	NFP
12350	2775	4	GREEN	GREEN	NNP
12350	2775	5	SALADS	SALADS	NNP
12350	2775	6	Imported	import	VBN
12350	2775	7	or	or	CC
12350	2775	8	domestic	domestic	JJ
12350	2775	9	endive	endive	NN
12350	2775	10	,	,	,
12350	2775	11	chicory	chicory	NN
12350	2775	12	,	,	,
12350	2775	13	escarole	escarole	NN
12350	2775	14	and	and	CC
12350	2775	15	Romaine	Romaine	NNP
12350	2775	16	or	or	CC
12350	2775	17	lettuce	lettuce	NN
12350	2775	18	must	must	MD
12350	2775	19	be	be	VB
12350	2775	20	washed	wash	VBN
12350	2775	21	,	,	,
12350	2775	22	made	make	VBN
12350	2775	23	crisp	crisp	JJ
12350	2775	24	in	in	IN
12350	2775	25	cold	cold	JJ
12350	2775	26	water	water	NN
12350	2775	27	,	,	,
12350	2775	28	and	and	CC
12350	2775	29	dried	dry	VBN
12350	2775	30	in	in	IN
12350	2775	31	a	a	DT
12350	2775	32	bag	bag	NN
12350	2775	33	on	on	IN
12350	2775	34	the	the	DT
12350	2775	35	ice	ice	NN
12350	2775	36	.	.	.
12350	2776	1	Serve	serve	VB
12350	2776	2	them	-PRON-	PRP
12350	2776	3	with	with	IN
12350	2776	4	French	french	JJ
12350	2776	5	dressing	dressing	NN
12350	2776	6	.	.	.
12350	2777	1	Imported	import	VBN
12350	2777	2	endive	endive	JJ
12350	2777	3	may	may	MD
12350	2777	4	,	,	,
12350	2777	5	however	however	RB
12350	2777	6	,	,	,
12350	2777	7	be	be	VB
12350	2777	8	served	serve	VBN
12350	2777	9	with	with	IN
12350	2777	10	mayonnaise	mayonnaise	NN
12350	2777	11	,	,	,
12350	2777	12	if	if	IN
12350	2777	13	desired	desire	VBN
12350	2777	14	.	.	.
12350	2778	1	LETTUCE	lettuce	JJ
12350	2778	2	The	the	DT
12350	2778	3	French	french	JJ
12350	2778	4	style	style	NN
12350	2778	5	of	of	IN
12350	2778	6	making	make	VBG
12350	2778	7	lettuce	lettuce	NN
12350	2778	8	salad	salad	NN
12350	2778	9	is	be	VBZ
12350	2778	10	as	as	IN
12350	2778	11	follows	follow	VBZ
12350	2778	12	:	:	:
12350	2778	13	After	after	IN
12350	2778	14	dressing	dress	VBG
12350	2778	15	the	the	DT
12350	2778	16	salad	salad	NN
12350	2778	17	,	,	,
12350	2778	18	mix	mix	VB
12350	2778	19	it	-PRON-	PRP
12350	2778	20	in	in	IN
12350	2778	21	one	one	CD
12350	2778	22	tablespoon	tablespoon	NN
12350	2778	23	of	of	IN
12350	2778	24	oil	oil	NN
12350	2778	25	,	,	,
12350	2778	26	then	then	RB
12350	2778	27	take	take	VB
12350	2778	28	only	only	RB
12350	2778	29	two	two	CD
12350	2778	30	tablespoons	tablespoon	NNS
12350	2778	31	of	of	IN
12350	2778	32	white	white	JJ
12350	2778	33	wine	wine	NN
12350	2778	34	vinegar	vinegar	NN
12350	2778	35	,	,	,
12350	2778	36	mixed	mix	VBN
12350	2778	37	with	with	IN
12350	2778	38	a	a	DT
12350	2778	39	very	very	RB
12350	2778	40	little	little	JJ
12350	2778	41	pepper	pepper	NN
12350	2778	42	and	and	CC
12350	2778	43	salt	salt	NN
12350	2778	44	,	,	,
12350	2778	45	and	and	CC
12350	2778	46	just	just	RB
12350	2778	47	turn	turn	VB
12350	2778	48	the	the	DT
12350	2778	49	lettuce	lettuce	NN
12350	2778	50	over	over	RB
12350	2778	51	and	and	CC
12350	2778	52	over	over	RB
12350	2778	53	in	in	IN
12350	2778	54	this	this	DT
12350	2778	55	mixture	mixture	NN
12350	2778	56	.	.	.
12350	2779	1	CHIFFONADE	CHIFFONADE	NNP
12350	2779	2	SALAD	SALAD	NNP
12350	2779	3	Lettuce	Lettuce	NNP
12350	2779	4	,	,	,
12350	2779	5	dandelion	dandelion	NN
12350	2779	6	,	,	,
12350	2779	7	chicory	chicory	NN
12350	2779	8	,	,	,
12350	2779	9	a	a	DT
12350	2779	10	little	little	JJ
12350	2779	11	chopped	chopped	JJ
12350	2779	12	beet	beet	NN
12350	2779	13	,	,	,
12350	2779	14	chopped	chop	VBD
12350	2779	15	celery	celery	NN
12350	2779	16	,	,	,
12350	2779	17	a	a	DT
12350	2779	18	bit	bit	NN
12350	2779	19	of	of	IN
12350	2779	20	tomato	tomato	NNP
12350	2779	21	are	be	VBP
12350	2779	22	mixed	mix	VBN
12350	2779	23	and	and	CC
12350	2779	24	covered	cover	VBN
12350	2779	25	with	with	IN
12350	2779	26	French	french	JJ
12350	2779	27	dressing	dressing	NN
12350	2779	28	.	.	.
12350	2780	1	The	the	DT
12350	2780	2	dressing	dressing	NN
12350	2780	3	is	be	VBZ
12350	2780	4	usually	usually	RB
12350	2780	5	flavored	flavor	VBN
12350	2780	6	both	both	DT
12350	2780	7	with	with	IN
12350	2780	8	onion	onion	NN
12350	2780	9	and	and	CC
12350	2780	10	garlic	garlic	NN
12350	2780	11	.	.	.
12350	2781	1	ASPARAGUS	ASPARAGUS	NNP
12350	2781	2	SALAD	SALAD	NNP
12350	2781	3	Boil	Boil	NNP
12350	2781	4	the	the	DT
12350	2781	5	asparagus	asparagus	NN
12350	2781	6	in	in	IN
12350	2781	7	salted	salt	VBN
12350	2781	8	water	water	NN
12350	2781	9	,	,	,
12350	2781	10	being	be	VBG
12350	2781	11	very	very	RB
12350	2781	12	careful	careful	JJ
12350	2781	13	not	not	RB
12350	2781	14	to	to	TO
12350	2781	15	break	break	VB
12350	2781	16	the	the	DT
12350	2781	17	caps	cap	NNS
12350	2781	18	;	;	:
12350	2781	19	drain	drain	VB
12350	2781	20	,	,	,
12350	2781	21	and	and	CC
12350	2781	22	pour	pour	VB
12350	2781	23	over	over	IN
12350	2781	24	it	-PRON-	PRP
12350	2781	25	when	when	WRB
12350	2781	26	cold	cold	JJ
12350	2781	27	a	a	DT
12350	2781	28	mayonnaise	mayonnaise	NN
12350	2781	29	dressing	dressing	NN
12350	2781	30	,	,	,
12350	2781	31	with	with	IN
12350	2781	32	some	some	DT
12350	2781	33	chopped	chop	VBN
12350	2781	34	parsley	parsley	NN
12350	2781	35	.	.	.
12350	2782	1	Serve	serve	VB
12350	2782	2	each	each	DT
12350	2782	3	person	person	NN
12350	2782	4	with	with	IN
12350	2782	5	three	three	CD
12350	2782	6	or	or	CC
12350	2782	7	four	four	CD
12350	2782	8	stems	stem	NNS
12350	2782	9	on	on	IN
12350	2782	10	a	a	DT
12350	2782	11	plate	plate	NN
12350	2782	12	,	,	,
12350	2782	13	with	with	IN
12350	2782	14	a	a	DT
12350	2782	15	little	little	JJ
12350	2782	16	mayonnaise	mayonnaise	NN
12350	2782	17	dressing	dressing	NN
12350	2782	18	.	.	.
12350	2783	1	Do	do	VBP
12350	2783	2	not	not	RB
12350	2783	3	use	use	VB
12350	2783	4	a	a	DT
12350	2783	5	fork	fork	NN
12350	2783	6	;	;	:
12350	2783	7	take	take	VB
12350	2783	8	the	the	DT
12350	2783	9	stems	stem	NNS
12350	2783	10	in	in	IN
12350	2783	11	the	the	DT
12350	2783	12	fingers	finger	NNS
12350	2783	13	and	and	CC
12350	2783	14	dip	dip	NN
12350	2783	15	in	in	IN
12350	2783	16	the	the	DT
12350	2783	17	dressing	dressing	NN
12350	2783	18	.	.	.
12350	2784	1	BEET	BEET	NNP
12350	2784	2	SALAD	SALAD	NNP
12350	2784	3	Boil	Boil	NNP
12350	2784	4	beets	beet	NNS
12350	2784	5	when	when	WRB
12350	2784	6	tender	tender	NN
12350	2784	7	,	,	,
12350	2784	8	skin	skin	NN
12350	2784	9	quickly	quickly	RB
12350	2784	10	white	white	JJ
12350	2784	11	hot	hot	JJ
12350	2784	12	and	and	CC
12350	2784	13	slice	slice	VB
12350	2784	14	them	-PRON-	PRP
12350	2784	15	into	into	IN
12350	2784	16	a	a	DT
12350	2784	17	bowl	bowl	NN
12350	2784	18	.	.	.
12350	2785	1	Sprinkle	sprinkle	VB
12350	2785	2	salt	salt	NN
12350	2785	3	,	,	,
12350	2785	4	pepper	pepper	NN
12350	2785	5	,	,	,
12350	2785	6	a	a	DT
12350	2785	7	tablespoon	tablespoon	NN
12350	2785	8	of	of	IN
12350	2785	9	brown	brown	JJ
12350	2785	10	sugar	sugar	NN
12350	2785	11	,	,	,
12350	2785	12	some	some	DT
12350	2785	13	caraway	caraway	JJ
12350	2785	14	seeds	seed	VBZ
12350	2785	15	,	,	,
12350	2785	16	one	one	CD
12350	2785	17	medium	medium	JJ
12350	2785	18	-	-	HYPH
12350	2785	19	sized	sized	JJ
12350	2785	20	onion	onion	NN
12350	2785	21	in	in	IN
12350	2785	22	slices	slice	NNS
12350	2785	23	and	and	CC
12350	2785	24	pour	pour	VB
12350	2785	25	over	over	IN
12350	2785	26	all	all	DT
12350	2785	27	one	one	CD
12350	2785	28	-	-	HYPH
12350	2785	29	half	half	NN
12350	2785	30	cup	cup	NN
12350	2785	31	of	of	IN
12350	2785	32	vinegar	vinegar	NN
12350	2785	33	which	which	WDT
12350	2785	34	has	have	VBZ
12350	2785	35	been	be	VBN
12350	2785	36	boiled	boil	VBN
12350	2785	37	;	;	:
12350	2785	38	with	with	IN
12350	2785	39	a	a	DT
12350	2785	40	fork	fork	NN
12350	2785	41	mix	mix	VB
12350	2785	42	the	the	DT
12350	2785	43	hot	hot	JJ
12350	2785	44	vinegar	vinegar	NN
12350	2785	45	through	through	IN
12350	2785	46	the	the	DT
12350	2785	47	other	other	JJ
12350	2785	48	ingredients	ingredient	NNS
12350	2785	49	.	.	.
12350	2786	1	BEET	BEET	NNS
12350	2786	2	AND	and	CC
12350	2786	3	CAULIFLOWER	CAULIFLOWER	NNP
12350	2786	4	SALAD	salad	NN
12350	2786	5	Take	take	VBP
12350	2786	6	some	some	DT
12350	2786	7	thin	thin	JJ
12350	2786	8	slices	slice	NNS
12350	2786	9	of	of	IN
12350	2786	10	cooked	cooked	JJ
12350	2786	11	beets	beet	NNS
12350	2786	12	,	,	,
12350	2786	13	some	some	DT
12350	2786	14	cold	cold	JJ
12350	2786	15	cooked	cook	VBN
12350	2786	16	potatoes	potato	NNS
12350	2786	17	,	,	,
12350	2786	18	some	some	DT
12350	2786	19	cold	cold	JJ
12350	2786	20	cooked	cooked	JJ
12350	2786	21	cauliflower	cauliflower	NN
12350	2786	22	,	,	,
12350	2786	23	and	and	CC
12350	2786	24	a	a	DT
12350	2786	25	little	little	JJ
12350	2786	26	chopped	chop	VBN
12350	2786	27	parsley	parsley	NN
12350	2786	28	.	.	.
12350	2787	1	Pour	pour	VB
12350	2787	2	over	over	IN
12350	2787	3	the	the	DT
12350	2787	4	following	follow	VBG
12350	2787	5	dressing	dressing	NN
12350	2787	6	and	and	CC
12350	2787	7	add	add	VB
12350	2787	8	salt	salt	NN
12350	2787	9	and	and	CC
12350	2787	10	pepper	pepper	NN
12350	2787	11	to	to	TO
12350	2787	12	taste	taste	VB
12350	2787	13	:	:	:
12350	2787	14	Put	put	VB
12350	2787	15	one	one	CD
12350	2787	16	level	level	NN
12350	2787	17	teaspoon	teaspoon	NN
12350	2787	18	of	of	IN
12350	2787	19	mustard	mustard	NN
12350	2787	20	,	,	,
12350	2787	21	one	one	CD
12350	2787	22	teaspoon	teaspoon	NN
12350	2787	23	anchovy	anchovy	NN
12350	2787	24	sauce	sauce	NN
12350	2787	25	,	,	,
12350	2787	26	one	one	CD
12350	2787	27	tablespoon	tablespoon	NN
12350	2787	28	of	of	IN
12350	2787	29	milk	milk	NN
12350	2787	30	or	or	CC
12350	2787	31	cream	cream	NN
12350	2787	32	,	,	,
12350	2787	33	and	and	CC
12350	2787	34	one	one	CD
12350	2787	35	dessertspoon	dessertspoon	NN
12350	2787	36	of	of	IN
12350	2787	37	vinegar	vinegar	NN
12350	2787	38	.	.	.
12350	2788	1	Mix	mix	VB
12350	2788	2	the	the	DT
12350	2788	3	mustard	mustard	NN
12350	2788	4	with	with	IN
12350	2788	5	the	the	DT
12350	2788	6	anchovy	anchovy	NN
12350	2788	7	,	,	,
12350	2788	8	then	then	RB
12350	2788	9	add	add	VB
12350	2788	10	the	the	DT
12350	2788	11	milk	milk	NN
12350	2788	12	,	,	,
12350	2788	13	and	and	CC
12350	2788	14	lastly	lastly	RB
12350	2788	15	the	the	DT
12350	2788	16	vinegar	vinegar	NN
12350	2788	17	.	.	.
12350	2789	1	Tomatoes	tomato	NNS
12350	2789	2	are	be	VBP
12350	2789	3	equally	equally	RB
12350	2789	4	good	good	JJ
12350	2789	5	served	serve	VBN
12350	2789	6	in	in	IN
12350	2789	7	the	the	DT
12350	2789	8	same	same	JJ
12350	2789	9	way	way	NN
12350	2789	10	.	.	.
12350	2790	1	STRING	string	NN
12350	2790	2	BEAN	BEAN	NNP
12350	2790	3	SALAD	SALAD	NNP
12350	2790	4	String	String	NNP
12350	2790	5	and	and	CC
12350	2790	6	remove	remove	VB
12350	2790	7	the	the	DT
12350	2790	8	ends	end	NNS
12350	2790	9	from	from	IN
12350	2790	10	one	one	CD
12350	2790	11	quart	quart	NN
12350	2790	12	of	of	IN
12350	2790	13	beans	bean	NNS
12350	2790	14	.	.	.
12350	2791	1	Cut	cut	VB
12350	2791	2	into	into	IN
12350	2791	3	short	short	JJ
12350	2791	4	lengths	length	NNS
12350	2791	5	.	.	.
12350	2792	1	Cover	cover	VB
12350	2792	2	with	with	IN
12350	2792	3	boiling	boiling	NN
12350	2792	4	water	water	NN
12350	2792	5	,	,	,
12350	2792	6	add	add	VB
12350	2792	7	one	one	CD
12350	2792	8	level	level	NN
12350	2792	9	tablespoon	tablespoon	NN
12350	2792	10	of	of	IN
12350	2792	11	wilt	wilt	NN
12350	2792	12	and	and	CC
12350	2792	13	cook	cook	NN
12350	2792	14	until	until	IN
12350	2792	15	tender	tender	NN
12350	2792	16	,	,	,
12350	2792	17	but	but	CC
12350	2792	18	not	not	RB
12350	2792	19	soft	soft	JJ
12350	2792	20	.	.	.
12350	2793	1	Drain	drain	VB
12350	2793	2	and	and	CC
12350	2793	3	save	save	VB
12350	2793	4	one	one	CD
12350	2793	5	cup	cup	NN
12350	2793	6	of	of	IN
12350	2793	7	the	the	DT
12350	2793	8	liquor	liquor	NN
12350	2793	9	.	.	.
12350	2794	1	Cream	cream	NN
12350	2794	2	one	one	CD
12350	2794	3	tablespoon	tablespoon	NN
12350	2794	4	of	of	IN
12350	2794	5	flour	flour	NN
12350	2794	6	with	with	IN
12350	2794	7	two	two	CD
12350	2794	8	tablespoons	tablespoon	NNS
12350	2794	9	of	of	IN
12350	2794	10	butter	butter	NN
12350	2794	11	.	.	.
12350	2795	1	Pour	pour	VB
12350	2795	2	the	the	DT
12350	2795	3	liquid	liquid	NN
12350	2795	4	over	over	IN
12350	2795	5	the	the	DT
12350	2795	6	flour	flour	NN
12350	2795	7	and	and	CC
12350	2795	8	butter	butter	NN
12350	2795	9	,	,	,
12350	2795	10	stirring	stir	VBG
12350	2795	11	constantly	constantly	RB
12350	2795	12	to	to	TO
12350	2795	13	avoid	avoid	VB
12350	2795	14	"	"	``
12350	2795	15	lumping	lump	VBG
12350	2795	16	.	.	.
12350	2795	17	"	"	''
12350	2796	1	Cook	cook	VB
12350	2796	2	this	this	DT
12350	2796	3	sauce	sauce	NN
12350	2796	4	for	for	IN
12350	2796	5	five	five	CD
12350	2796	6	minutes	minute	NNS
12350	2796	7	,	,	,
12350	2796	8	remove	remove	VB
12350	2796	9	from	from	IN
12350	2796	10	stove	stove	NN
12350	2796	11	and	and	CC
12350	2796	12	stir	stir	VB
12350	2796	13	in	in	IN
12350	2796	14	two	two	CD
12350	2796	15	tablespoons	tablespoon	NNS
12350	2796	16	of	of	IN
12350	2796	17	strained	strained	JJ
12350	2796	18	lemon	lemon	NN
12350	2796	19	juice	juice	NN
12350	2796	20	.	.	.
12350	2797	1	Pour	pour	VB
12350	2797	2	this	this	DT
12350	2797	3	over	over	IN
12350	2797	4	the	the	DT
12350	2797	5	beans	bean	NNS
12350	2797	6	and	and	CC
12350	2797	7	serve	serve	VB
12350	2797	8	.	.	.
12350	2798	1	BOHEMIAN	BOHEMIAN	NNP
12350	2798	2	SALAD	SALAD	NNP
12350	2798	3	Cover	Cover	NNP
12350	2798	4	the	the	DT
12350	2798	5	bottom	bottom	NN
12350	2798	6	of	of	IN
12350	2798	7	the	the	DT
12350	2798	8	salad	salad	NN
12350	2798	9	bowl	bowl	NN
12350	2798	10	with	with	IN
12350	2798	11	crisp	crisp	JJ
12350	2798	12	Romaine	Romaine	NNP
12350	2798	13	or	or	CC
12350	2798	14	lettuce	lettuce	NN
12350	2798	15	;	;	:
12350	2798	16	arrange	arrange	VB
12350	2798	17	over	over	IN
12350	2798	18	the	the	DT
12350	2798	19	top	top	JJ
12350	2798	20	alternate	alternate	JJ
12350	2798	21	slices	slice	NNS
12350	2798	22	of	of	IN
12350	2798	23	hard	hard	RB
12350	2798	24	-	-	HYPH
12350	2798	25	boiled	boil	VBN
12350	2798	26	eggs	egg	NNS
12350	2798	27	and	and	CC
12350	2798	28	boiled	boil	VBN
12350	2798	29	beets	beet	NNS
12350	2798	30	.	.	.
12350	2799	1	Sprinkle	sprinkle	VB
12350	2799	2	with	with	IN
12350	2799	3	finely	finely	RB
12350	2799	4	chopped	chop	VBN
12350	2799	5	onion	onion	NN
12350	2799	6	,	,	,
12350	2799	7	cover	cover	VB
12350	2799	8	with	with	IN
12350	2799	9	French	french	JJ
12350	2799	10	dressing	dressing	NN
12350	2799	11	,	,	,
12350	2799	12	toss	toss	VB
12350	2799	13	and	and	CC
12350	2799	14	serve	serve	VB
12350	2799	15	.	.	.
12350	2800	1	BOILED	BOILED	NNP
12350	2800	2	CELERY	CELERY	NNP
12350	2800	3	ROOT	ROOT	NNS
12350	2800	4	SALAD	SALAD	NNP
12350	2800	5	Pare	Pare	NNP
12350	2800	6	and	and	CC
12350	2800	7	wash	wash	VB
12350	2800	8	the	the	DT
12350	2800	9	celery	celery	NN
12350	2800	10	roots	root	NNS
12350	2800	11	(	(	-LRB-
12350	2800	12	they	-PRON-	PRP
12350	2800	13	should	should	MD
12350	2800	14	be	be	VB
12350	2800	15	the	the	DT
12350	2800	16	size	size	NN
12350	2800	17	of	of	IN
12350	2800	18	large	large	JJ
12350	2800	19	potatoes	potato	NNS
12350	2800	20	)	)	-RRB-
12350	2800	21	,	,	,
12350	2800	22	put	put	VBN
12350	2800	23	on	on	RP
12350	2800	24	to	to	TO
12350	2800	25	boil	boil	VB
12350	2800	26	in	in	IN
12350	2800	27	a	a	DT
12350	2800	28	little	little	JJ
12350	2800	29	salted	salted	JJ
12350	2800	30	water	water	NN
12350	2800	31	,	,	,
12350	2800	32	and	and	CC
12350	2800	33	when	when	WRB
12350	2800	34	tender	tender	JJ
12350	2800	35	remove	remove	VBP
12350	2800	36	from	from	IN
12350	2800	37	the	the	DT
12350	2800	38	water	water	NN
12350	2800	39	and	and	CC
12350	2800	40	set	set	VB
12350	2800	41	away	away	RP
12350	2800	42	until	until	IN
12350	2800	43	cool	cool	JJ
12350	2800	44	.	.	.
12350	2801	1	Cut	cut	NN
12350	2801	2	in	in	IN
12350	2801	3	slices	slice	NNS
12350	2801	4	about	about	IN
12350	2801	5	an	an	DT
12350	2801	6	eighth	eighth	NN
12350	2801	7	of	of	IN
12350	2801	8	an	an	DT
12350	2801	9	inch	inch	NN
12350	2801	10	thick	thick	JJ
12350	2801	11	;	;	:
12350	2801	12	sprinkle	sprinkle	VB
12350	2801	13	each	each	DT
12350	2801	14	slice	slice	NN
12350	2801	15	with	with	IN
12350	2801	16	fine	fine	JJ
12350	2801	17	salt	salt	NN
12350	2801	18	,	,	,
12350	2801	19	sugar	sugar	NN
12350	2801	20	and	and	CC
12350	2801	21	white	white	JJ
12350	2801	22	pepper	pepper	NN
12350	2801	23	;	;	:
12350	2801	24	pour	pour	VB
12350	2801	25	enough	enough	JJ
12350	2801	26	white	white	JJ
12350	2801	27	wine	wine	NN
12350	2801	28	vinegar	vinegar	NN
12350	2801	29	over	over	IN
12350	2801	30	the	the	DT
12350	2801	31	salad	salad	NN
12350	2801	32	to	to	TO
12350	2801	33	cover	cover	VB
12350	2801	34	.	.	.
12350	2802	1	A	a	DT
12350	2802	2	few	few	JJ
12350	2802	3	large	large	JJ
12350	2802	4	raisins	raisin	NNS
12350	2802	5	boiled	boil	VBN
12350	2802	6	will	will	MD
12350	2802	7	add	add	VB
12350	2802	8	to	to	IN
12350	2802	9	the	the	DT
12350	2802	10	appearance	appearance	NN
12350	2802	11	of	of	IN
12350	2802	12	this	this	DT
12350	2802	13	salad	salad	NN
12350	2802	14	.	.	.
12350	2803	1	Serve	serve	VB
12350	2803	2	cold	cold	JJ
12350	2803	3	in	in	IN
12350	2803	4	a	a	DT
12350	2803	5	salad	salad	NN
12350	2803	6	bowl	bowl	NN
12350	2803	7	,	,	,
12350	2803	8	lined	line	VBN
12350	2803	9	with	with	IN
12350	2803	10	fresh	fresh	JJ
12350	2803	11	lettuce	lettuce	NN
12350	2803	12	leaves	leave	NNS
12350	2803	13	.	.	.
12350	2804	1	CELERY	celery	VB
12350	2804	2	ROOT	ROOT	NNS
12350	2804	3	BASKETS	baskets	NN
12350	2804	4	Buy	buy	VB
12350	2804	5	large	large	JJ
12350	2804	6	celery	celery	NN
12350	2804	7	roots	root	NNS
12350	2804	8	,	,	,
12350	2804	9	parboil	parboil	VB
12350	2804	10	them	-PRON-	PRP
12350	2804	11	and	and	CC
12350	2804	12	cut	cut	VBN
12350	2804	13	in	in	IN
12350	2804	14	shape	shape	NN
12350	2804	15	of	of	IN
12350	2804	16	baskets	basket	NNS
12350	2804	17	and	and	CC
12350	2804	18	scallop	scallop	VBP
12350	2804	19	the	the	DT
12350	2804	20	edge	edge	NN
12350	2804	21	;	;	:
12350	2804	22	boil	boil	NN
12350	2804	23	beets	beet	NNS
12350	2804	24	until	until	IN
12350	2804	25	soft	soft	JJ
12350	2804	26	and	and	CC
12350	2804	27	cut	cut	VBD
12350	2804	28	them	-PRON-	PRP
12350	2804	29	in	in	IN
12350	2804	30	small	small	JJ
12350	2804	31	balls	ball	NNS
12350	2804	32	(	(	-LRB-
12350	2804	33	like	like	IN
12350	2804	34	potato	potato	NN
12350	2804	35	-	-	HYPH
12350	2804	36	balls	ball	NNS
12350	2804	37	)	)	-RRB-
12350	2804	38	.	.	.
12350	2805	1	Set	Set	VBN
12350	2805	2	celery	celery	NN
12350	2805	3	root	root	NN
12350	2805	4	baskets	basket	NNS
12350	2805	5	in	in	IN
12350	2805	6	French	french	JJ
12350	2805	7	dressing	dressing	NN
12350	2805	8	for	for	IN
12350	2805	9	several	several	JJ
12350	2805	10	hours	hour	NNS
12350	2805	11	to	to	TO
12350	2805	12	flavor	flavor	NN
12350	2805	13	and	and	CC
12350	2805	14	the	the	DT
12350	2805	15	beet	beet	NN
12350	2805	16	-	-	HYPH
12350	2805	17	balls	ball	NNS
12350	2805	18	in	in	IN
12350	2805	19	boiling	boil	VBG
12350	2805	20	sugar	sugar	NN
12350	2805	21	and	and	CC
12350	2805	22	vinegar	vinegar	NN
12350	2805	23	.	.	.
12350	2806	1	Fill	fill	VB
12350	2806	2	the	the	DT
12350	2806	3	baskets	basket	NNS
12350	2806	4	with	with	IN
12350	2806	5	pickled	pickle	VBN
12350	2806	6	beet	beet	NN
12350	2806	7	-	-	HYPH
12350	2806	8	balls	ball	NNS
12350	2806	9	;	;	:
12350	2806	10	roll	roll	VB
12350	2806	11	lettuce	lettuce	NN
12350	2806	12	and	and	CC
12350	2806	13	cut	cut	VBD
12350	2806	14	it	-PRON-	PRP
12350	2806	15	into	into	IN
12350	2806	16	shreds	shred	NNS
12350	2806	17	and	and	CC
12350	2806	18	put	put	VBD
12350	2806	19	it	-PRON-	PRP
12350	2806	20	around	around	IN
12350	2806	21	the	the	DT
12350	2806	22	celery	celery	NNP
12350	2806	23	root	root	NN
12350	2806	24	basket	basket	NN
12350	2806	25	.	.	.
12350	2807	1	The	the	DT
12350	2807	2	green	green	JJ
12350	2807	3	lettuce	lettuce	NN
12350	2807	4	,	,	,
12350	2807	5	white	white	JJ
12350	2807	6	basket	basket	NN
12350	2807	7	and	and	CC
12350	2807	8	red	red	JJ
12350	2807	9	balls	ball	NNS
12350	2807	10	form	form	VBP
12350	2807	11	a	a	DT
12350	2807	12	pretty	pretty	JJ
12350	2807	13	color	color	NN
12350	2807	14	scheme	scheme	NN
12350	2807	15	,	,	,
12350	2807	16	and	and	CC
12350	2807	17	are	be	VBP
12350	2807	18	delicious	delicious	JJ
12350	2807	19	as	as	IN
12350	2807	20	a	a	DT
12350	2807	21	salad	salad	NN
12350	2807	22	.	.	.
12350	2808	1	CHESTNUT	CHESTNUT	NNS
12350	2808	2	SALAD	salad	NN
12350	2808	3	Equal	equal	JJ
12350	2808	4	parts	part	NNS
12350	2808	5	of	of	IN
12350	2808	6	boiled	boil	VBN
12350	2808	7	chestnuts	chestnut	NNS
12350	2808	8	and	and	CC
12350	2808	9	shredded	shred	VBN
12350	2808	10	celery	celery	NN
12350	2808	11	are	be	VBP
12350	2808	12	combined	combine	VBN
12350	2808	13	.	.	.
12350	2809	1	Bananas	banana	NNS
12350	2809	2	,	,	,
12350	2809	3	apples	apple	NNS
12350	2809	4	,	,	,
12350	2809	5	celery	celery	NN
12350	2809	6	and	and	CC
12350	2809	7	chestnuts	chestnut	NNS
12350	2809	8	.	.	.
12350	2810	1	Dress	dress	VB
12350	2810	2	with	with	IN
12350	2810	3	mayonnaise	mayonnaise	NN
12350	2810	4	and	and	CC
12350	2810	5	serve	serve	VB
12350	2810	6	on	on	IN
12350	2810	7	lettuce	lettuce	NN
12350	2810	8	leaves	leave	NNS
12350	2810	9	.	.	.
12350	2811	1	COLD	COLD	NNS
12350	2811	2	SLAW	slaw	NN
12350	2811	3	OR	or	CC
12350	2811	4	CABBAGE	cabbage	NN
12350	2811	5	SALAD	SALAD	NNP
12350	2811	6	Select	Select	NNP
12350	2811	7	a	a	DT
12350	2811	8	small	small	JJ
12350	2811	9	,	,	,
12350	2811	10	compact	compact	JJ
12350	2811	11	cabbage	cabbage	NN
12350	2811	12	;	;	:
12350	2811	13	strip	strip	VB
12350	2811	14	off	off	IN
12350	2811	15	the	the	DT
12350	2811	16	outside	outside	JJ
12350	2811	17	leaves	leave	NNS
12350	2811	18	and	and	CC
12350	2811	19	cut	cut	VBD
12350	2811	20	the	the	DT
12350	2811	21	head	head	NN
12350	2811	22	in	in	IN
12350	2811	23	quarters	quarter	NNS
12350	2811	24	.	.	.
12350	2812	1	With	with	IN
12350	2812	2	a	a	DT
12350	2812	3	sharp	sharp	JJ
12350	2812	4	knife	knife	NN
12350	2812	5	slice	slice	NN
12350	2812	6	very	very	RB
12350	2812	7	thin	thin	RB
12350	2812	8	;	;	:
12350	2812	9	soak	soak	VB
12350	2812	10	in	in	IN
12350	2812	11	cold	cold	JJ
12350	2812	12	water	water	NN
12350	2812	13	until	until	IN
12350	2812	14	crisp	crisp	RB
12350	2812	15	;	;	:
12350	2812	16	drain	drain	VB
12350	2812	17	and	and	CC
12350	2812	18	dry	dry	JJ
12350	2812	19	between	between	IN
12350	2812	20	clean	clean	JJ
12350	2812	21	towels	towel	NNS
12350	2812	22	.	.	.
12350	2813	1	Mix	mix	VB
12350	2813	2	with	with	IN
12350	2813	3	hot	hot	JJ
12350	2813	4	dressing	dressing	NN
12350	2813	5	and	and	CC
12350	2813	6	serve	serve	VB
12350	2813	7	when	when	WRB
12350	2813	8	cold	cold	JJ
12350	2813	9	.	.	.
12350	2814	1	DRESSING	dress	VBG
12350	2814	2	FOR	for	IN
12350	2814	3	COLD	COLD	NNP
12350	2814	4	SLAW	SLAW	NNP
12350	2814	5	Beat	beat	VBP
12350	2814	6	the	the	DT
12350	2814	7	yolks	yolk	NNS
12350	2814	8	of	of	IN
12350	2814	9	two	two	CD
12350	2814	10	eggs	egg	NNS
12350	2814	11	until	until	IN
12350	2814	12	light	light	NN
12350	2814	13	,	,	,
12350	2814	14	add	add	VB
12350	2814	15	one	one	CD
12350	2814	16	tablespoon	tablespoon	NN
12350	2814	17	of	of	IN
12350	2814	18	sugar	sugar	NN
12350	2814	19	,	,	,
12350	2814	20	one	one	CD
12350	2814	21	teaspoon	teaspoon	NN
12350	2814	22	of	of	IN
12350	2814	23	pepper	pepper	NN
12350	2814	24	,	,	,
12350	2814	25	one	one	CD
12350	2814	26	-	-	HYPH
12350	2814	27	half	half	NN
12350	2814	28	teaspoon	teaspoon	NN
12350	2814	29	of	of	IN
12350	2814	30	salt	salt	NN
12350	2814	31	and	and	CC
12350	2814	32	dry	dry	JJ
12350	2814	33	mustard	mustard	NN
12350	2814	34	,	,	,
12350	2814	35	pour	pour	VB
12350	2814	36	one	one	CD
12350	2814	37	cup	cup	NN
12350	2814	38	of	of	IN
12350	2814	39	vinegar	vinegar	NN
12350	2814	40	over	over	RP
12350	2814	41	,	,	,
12350	2814	42	stir	stir	VB
12350	2814	43	well	well	RB
12350	2814	44	and	and	CC
12350	2814	45	pour	pour	VB
12350	2814	46	over	over	IN
12350	2814	47	the	the	DT
12350	2814	48	slaw	slaw	NN
12350	2814	49	.	.	.
12350	2815	1	This	this	DT
12350	2815	2	dressing	dressing	NN
12350	2815	3	may	may	MD
12350	2815	4	be	be	VB
12350	2815	5	cooked	cook	VBN
12350	2815	6	over	over	IN
12350	2815	7	boiling	boil	VBG
12350	2815	8	water	water	NN
12350	2815	9	if	if	IN
12350	2815	10	so	so	RB
12350	2815	11	desired	desire	VBD
12350	2815	12	.	.	.
12350	2816	1	Care	care	NN
12350	2816	2	must	must	MD
12350	2816	3	be	be	VB
12350	2816	4	taken	take	VBN
12350	2816	5	in	in	RP
12350	2816	6	adding	add	VBG
12350	2816	7	the	the	DT
12350	2816	8	vinegar	vinegar	NN
12350	2816	9	gradually	gradually	RB
12350	2816	10	,	,	,
12350	2816	11	and	and	CC
12350	2816	12	add	add	VB
12350	2816	13	sliced	sliced	JJ
12350	2816	14	onions	onion	NNS
12350	2816	15	to	to	IN
12350	2816	16	the	the	DT
12350	2816	17	salad	salad	NN
12350	2816	18	.	.	.
12350	2817	1	CUCUMBER	CUCUMBER	NNP
12350	2817	2	SALAD	SALAD	NNP
12350	2817	3	Pare	Pare	NNP
12350	2817	4	thickly	thickly	RB
12350	2817	5	,	,	,
12350	2817	6	from	from	IN
12350	2817	7	end	end	NN
12350	2817	8	to	to	IN
12350	2817	9	end	end	NN
12350	2817	10	,	,	,
12350	2817	11	and	and	CC
12350	2817	12	lay	lie	VBD
12350	2817	13	in	in	IN
12350	2817	14	ice	ice	NN
12350	2817	15	-	-	HYPH
12350	2817	16	water	water	NN
12350	2817	17	one	one	CD
12350	2817	18	hour	hour	NN
12350	2817	19	;	;	:
12350	2817	20	wipe	wipe	VB
12350	2817	21	them	-PRON-	PRP
12350	2817	22	,	,	,
12350	2817	23	slice	slice	VB
12350	2817	24	thin	thin	JJ
12350	2817	25	,	,	,
12350	2817	26	and	and	CC
12350	2817	27	slice	slice	VB
12350	2817	28	an	an	DT
12350	2817	29	onion	onion	NN
12350	2817	30	equally	equally	RB
12350	2817	31	thin	thin	JJ
12350	2817	32	.	.	.
12350	2818	1	Strew	Strew	VBN
12350	2818	2	salt	salt	NN
12350	2818	3	over	over	IN
12350	2818	4	them	-PRON-	PRP
12350	2818	5	,	,	,
12350	2818	6	shake	shake	VB
12350	2818	7	up	up	RP
12350	2818	8	a	a	DT
12350	2818	9	few	few	JJ
12350	2818	10	times	time	NNS
12350	2818	11	,	,	,
12350	2818	12	cover	cover	VB
12350	2818	13	and	and	CC
12350	2818	14	let	let	VB
12350	2818	15	remain	remain	VB
12350	2818	16	in	in	IN
12350	2818	17	this	this	DT
12350	2818	18	brine	brine	NN
12350	2818	19	for	for	IN
12350	2818	20	another	another	DT
12350	2818	21	hour	hour	NN
12350	2818	22	.	.	.
12350	2819	1	Then	then	RB
12350	2819	2	squeeze	squeeze	VB
12350	2819	3	or	or	CC
12350	2819	4	press	press	VB
12350	2819	5	out	out	RP
12350	2819	6	every	every	DT
12350	2819	7	drop	drop	NN
12350	2819	8	of	of	IN
12350	2819	9	water	water	NN
12350	2819	10	which	which	WDT
12350	2819	11	has	have	VBZ
12350	2819	12	been	be	VBN
12350	2819	13	extracted	extract	VBN
12350	2819	14	from	from	IN
12350	2819	15	the	the	DT
12350	2819	16	cucumbers	cucumber	NNS
12350	2819	17	.	.	.
12350	2820	1	Put	put	VB
12350	2820	2	into	into	IN
12350	2820	3	a	a	DT
12350	2820	4	salad	salad	NN
12350	2820	5	bowl	bowl	NN
12350	2820	6	,	,	,
12350	2820	7	sprinkle	sprinkle	VB
12350	2820	8	with	with	IN
12350	2820	9	white	white	JJ
12350	2820	10	pepper	pepper	NN
12350	2820	11	and	and	CC
12350	2820	12	scatter	scatter	NN
12350	2820	13	bits	bit	NNS
12350	2820	14	of	of	IN
12350	2820	15	parsley	parsley	NN
12350	2820	16	over	over	IN
12350	2820	17	them	-PRON-	PRP
12350	2820	18	;	;	:
12350	2820	19	add	add	VB
12350	2820	20	enough	enough	JJ
12350	2820	21	vinegar	vinegar	NN
12350	2820	22	to	to	TO
12350	2820	23	cover	cover	VB
12350	2820	24	.	.	.
12350	2821	1	You	-PRON-	PRP
12350	2821	2	may	may	MD
12350	2821	3	slice	slice	VB
12350	2821	4	up	up	RP
12350	2821	5	an	an	DT
12350	2821	6	equal	equal	JJ
12350	2821	7	quantity	quantity	NN
12350	2821	8	of	of	IN
12350	2821	9	white	white	JJ
12350	2821	10	or	or	CC
12350	2821	11	red	red	JJ
12350	2821	12	radishes	radish	NNS
12350	2821	13	and	and	CC
12350	2821	14	mix	mix	VB
12350	2821	15	with	with	IN
12350	2821	16	this	this	DT
12350	2821	17	salad	salad	NN
12350	2821	18	.	.	.
12350	2822	1	CAULIFLOWER	CAULIFLOWER	NNP
12350	2822	2	SALAD	SALAD	NNP
12350	2822	3	Wash	wash	VBP
12350	2822	4	the	the	DT
12350	2822	5	cauliflower	cauliflower	NN
12350	2822	6	carefully	carefully	RB
12350	2822	7	,	,	,
12350	2822	8	tie	tie	VB
12350	2822	9	in	in	IN
12350	2822	10	a	a	DT
12350	2822	11	cloth	cloth	NN
12350	2822	12	and	and	CC
12350	2822	13	cook	cook	NN
12350	2822	14	in	in	IN
12350	2822	15	boiling	boil	VBG
12350	2822	16	salt	salt	NN
12350	2822	17	water	water	NN
12350	2822	18	until	until	IN
12350	2822	19	thoroughly	thoroughly	RB
12350	2822	20	tender	tender	NN
12350	2822	21	.	.	.
12350	2823	1	When	when	WRB
12350	2823	2	done	do	VBN
12350	2823	3	,	,	,
12350	2823	4	remove	remove	VB
12350	2823	5	the	the	DT
12350	2823	6	cloth	cloth	NN
12350	2823	7	,	,	,
12350	2823	8	pour	pour	VB
12350	2823	9	two	two	CD
12350	2823	10	tablespoons	tablespoon	NNS
12350	2823	11	of	of	IN
12350	2823	12	lemon	lemon	NN
12350	2823	13	juice	juice	NN
12350	2823	14	over	over	IN
12350	2823	15	the	the	DT
12350	2823	16	cauliflower	cauliflower	NN
12350	2823	17	and	and	CC
12350	2823	18	set	set	VBD
12350	2823	19	it	-PRON-	PRP
12350	2823	20	on	on	IN
12350	2823	21	the	the	DT
12350	2823	22	ice	ice	NN
12350	2823	23	to	to	TO
12350	2823	24	cool	cool	VB
12350	2823	25	.	.	.
12350	2824	1	When	when	WRB
12350	2824	2	ready	ready	JJ
12350	2824	3	to	to	TO
12350	2824	4	serve	serve	VB
12350	2824	5	,	,	,
12350	2824	6	separate	separate	VB
12350	2824	7	the	the	DT
12350	2824	8	flowerets	floweret	NNS
12350	2824	9	,	,	,
12350	2824	10	lay	lie	VBD
12350	2824	11	them	-PRON-	PRP
12350	2824	12	on	on	IN
12350	2824	13	lettuce	lettuce	NN
12350	2824	14	leaves	leave	NNS
12350	2824	15	,	,	,
12350	2824	16	cover	cover	VBP
12350	2824	17	with	with	IN
12350	2824	18	French	french	JJ
12350	2824	19	dressing	dressing	NN
12350	2824	20	and	and	CC
12350	2824	21	sprinkle	sprinkle	VB
12350	2824	22	one	one	CD
12350	2824	23	tablespoon	tablespoon	NN
12350	2824	24	of	of	IN
12350	2824	25	chopped	chop	VBN
12350	2824	26	parsley	parsley	NN
12350	2824	27	over	over	IN
12350	2824	28	the	the	DT
12350	2824	29	top	top	NN
12350	2824	30	.	.	.
12350	2825	1	SALAD	SALAD	NNP
12350	2825	2	OF	of	IN
12350	2825	3	EGGPLANT	EGGPLANT	NNP
12350	2825	4	(	(	-LRB-
12350	2825	5	TURKISH	TURKISH	NNP
12350	2825	6	STYLE	STYLE	NNP
12350	2825	7	)	)	-RRB-
12350	2825	8	Use	use	VB
12350	2825	9	small	small	JJ
12350	2825	10	eggplants	eggplant	NNS
12350	2825	11	.	.	.
12350	2826	1	Place	place	NN
12350	2826	2	on	on	IN
12350	2826	3	end	end	NN
12350	2826	4	of	of	IN
12350	2826	5	toasting	toast	VBG
12350	2826	6	fork	fork	NN
12350	2826	7	under	under	IN
12350	2826	8	broiler	broiler	NN
12350	2826	9	gas	gas	NN
12350	2826	10	flame	flame	NN
12350	2826	11	until	until	IN
12350	2826	12	the	the	DT
12350	2826	13	peel	peel	NN
12350	2826	14	is	be	VBZ
12350	2826	15	black	black	JJ
12350	2826	16	;	;	:
12350	2826	17	remove	remove	VB
12350	2826	18	the	the	DT
12350	2826	19	skin	skin	NN
12350	2826	20	.	.	.
12350	2827	1	The	the	DT
12350	2827	2	eggplant	eggplant	NN
12350	2827	3	will	will	MD
12350	2827	4	then	then	RB
12350	2827	5	be	be	VB
12350	2827	6	tender	tender	JJ
12350	2827	7	;	;	:
12350	2827	8	chop	chop	NNP
12350	2827	9	with	with	IN
12350	2827	10	wooden	wooden	JJ
12350	2827	11	spoon	spoon	NN
12350	2827	12	,	,	,
12350	2827	13	add	add	VB
12350	2827	14	lemon	lemon	NN
12350	2827	15	juice	juice	NN
12350	2827	16	,	,	,
12350	2827	17	parsley	parsley	NNP
12350	2827	18	chopped	chop	VBD
12350	2827	19	fine	fine	JJ
12350	2827	20	,	,	,
12350	2827	21	and	and	CC
12350	2827	22	olive	olive	NN
12350	2827	23	oil	oil	NN
12350	2827	24	.	.	.
12350	2828	1	EGGPLANT	EGGPLANT	NNP
12350	2828	2	SALAD	SALAD	NNP
12350	2828	3	(	(	-LRB-
12350	2828	4	ROUMANIAN	ROUMANIAN	NNP
12350	2828	5	)	)	-RRB-
12350	2828	6	Broil	Broil	NNP
12350	2828	7	eggplant	eggplant	JJ
12350	2828	8	;	;	:
12350	2828	9	when	when	WRB
12350	2828	10	cool	cool	JJ
12350	2828	11	,	,	,
12350	2828	12	skin	skin	NN
12350	2828	13	,	,	,
12350	2828	14	lay	lie	VBD
12350	2828	15	on	on	IN
12350	2828	16	platter	platter	NN
12350	2828	17	,	,	,
12350	2828	18	cut	cut	VBN
12350	2828	19	with	with	IN
12350	2828	20	wooden	wooden	JJ
12350	2828	21	spoon	spoon	NN
12350	2828	22	,	,	,
12350	2828	23	add	add	VB
12350	2828	24	a	a	DT
12350	2828	25	red	red	JJ
12350	2828	26	onion	onion	NN
12350	2828	27	cut	cut	VBN
12350	2828	28	fine	fine	JJ
12350	2828	29	,	,	,
12350	2828	30	or	or	CC
12350	2828	31	garlic	garlic	NN
12350	2828	32	cut	cut	VBD
12350	2828	33	very	very	RB
12350	2828	34	fine	fine	JJ
12350	2828	35	salt	salt	NN
12350	2828	36	and	and	CC
12350	2828	37	a	a	DT
12350	2828	38	little	little	JJ
12350	2828	39	vinegar	vinegar	NN
12350	2828	40	.	.	.
12350	2829	1	TOMATO	tomato	NN
12350	2829	2	SALAD	salad	NN
12350	2829	3	(	(	-LRB-
12350	2829	4	FRENCH	FRENCH	NNP
12350	2829	5	DRESSING	DRESSING	NNP
12350	2829	6	)	)	-RRB-
12350	2829	7	Take	take	VB
12350	2829	8	six	six	CD
12350	2829	9	firm	firm	NN
12350	2829	10	red	red	JJ
12350	2829	11	tomatoes	tomato	NNS
12350	2829	12	,	,	,
12350	2829	13	wash	wash	NN
12350	2829	14	and	and	CC
12350	2829	15	wipe	wipe	VB
12350	2829	16	them	-PRON-	PRP
12350	2829	17	neatly	neatly	RB
12350	2829	18	,	,	,
12350	2829	19	slice	slice	VB
12350	2829	20	them	-PRON-	PRP
12350	2829	21	in	in	IN
12350	2829	22	thin	thin	JJ
12350	2829	23	slices	slice	NNS
12350	2829	24	with	with	IN
12350	2829	25	a	a	DT
12350	2829	26	very	very	RB
12350	2829	27	sharp	sharp	JJ
12350	2829	28	knife	knife	NN
12350	2829	29	.	.	.
12350	2830	1	Line	line	VB
12350	2830	2	a	a	DT
12350	2830	3	salad	salad	NN
12350	2830	4	bowl	bowl	NN
12350	2830	5	with	with	IN
12350	2830	6	lettuce	lettuce	NN
12350	2830	7	leaves	leave	NNS
12350	2830	8	,	,	,
12350	2830	9	lay	lie	VBD
12350	2830	10	the	the	DT
12350	2830	11	sliced	sliced	JJ
12350	2830	12	tomatoes	tomato	NNS
12350	2830	13	in	in	RP
12350	2830	14	,	,	,
12350	2830	15	sprinkle	sprinkle	VB
12350	2830	16	with	with	IN
12350	2830	17	salt	salt	NN
12350	2830	18	and	and	CC
12350	2830	19	pepper	pepper	NN
12350	2830	20	,	,	,
12350	2830	21	serve	serve	VB
12350	2830	22	with	with	IN
12350	2830	23	French	french	JJ
12350	2830	24	dressing	dressing	NN
12350	2830	25	.	.	.
12350	2831	1	MAYONNAISE	MAYONNAISE	NNP
12350	2831	2	OF	of	IN
12350	2831	3	TOMATOES	TOMATOES	NNP
12350	2831	4	(	(	-LRB-
12350	2831	5	WHOLE	whole	NN
12350	2831	6	)	)	-RRB-
12350	2831	7	Select	select	JJ
12350	2831	8	tomatoes	tomato	NNS
12350	2831	9	that	that	WDT
12350	2831	10	are	be	VBP
12350	2831	11	of	of	IN
12350	2831	12	uniform	uniform	JJ
12350	2831	13	size	size	NN
12350	2831	14	,	,	,
12350	2831	15	round	round	JJ
12350	2831	16	,	,	,
12350	2831	17	smooth	smooth	JJ
12350	2831	18	and	and	CC
12350	2831	19	spotless	spotless	JJ
12350	2831	20	,	,	,
12350	2831	21	scald	scald	NN
12350	2831	22	and	and	CC
12350	2831	23	take	take	VB
12350	2831	24	off	off	RP
12350	2831	25	outer	outer	JJ
12350	2831	26	skin	skin	NN
12350	2831	27	,	,	,
12350	2831	28	set	set	VBN
12350	2831	29	away	away	RB
12350	2831	30	on	on	IN
12350	2831	31	ice	ice	NN
12350	2831	32	until	until	IN
12350	2831	33	ready	ready	JJ
12350	2831	34	to	to	TO
12350	2831	35	serve	serve	VB
12350	2831	36	.	.	.
12350	2832	1	Serve	serve	VB
12350	2832	2	on	on	IN
12350	2832	3	individual	individual	JJ
12350	2832	4	dishes	dish	NNS
12350	2832	5	,	,	,
12350	2832	6	putting	put	VBG
12350	2832	7	each	each	DT
12350	2832	8	on	on	IN
12350	2832	9	a	a	DT
12350	2832	10	lettuce	lettuce	NN
12350	2832	11	leaf	leaf	NN
12350	2832	12	and	and	CC
12350	2832	13	pour	pour	VB
12350	2832	14	a	a	DT
12350	2832	15	tablespoon	tablespoon	NN
12350	2832	16	of	of	IN
12350	2832	17	mayonnaise	mayonnaise	NN
12350	2832	18	dressing	dress	VBG
12350	2832	19	over	over	IN
12350	2832	20	each	each	DT
12350	2832	21	tomato	tomato	NN
12350	2832	22	.	.	.
12350	2833	1	STUFFED	stuffed	NN
12350	2833	2	TOMATOES	TOMATOES	NNP
12350	2833	3	Select	Select	NNP
12350	2833	4	round	round	NN
12350	2833	5	,	,	,
12350	2833	6	very	very	RB
12350	2833	7	firm	firm	JJ
12350	2833	8	and	and	CC
12350	2833	9	even	even	RB
12350	2833	10	sized	sized	JJ
12350	2833	11	tomatoes	tomato	NNS
12350	2833	12	,	,	,
12350	2833	13	cut	cut	VBD
12350	2833	14	off	off	RP
12350	2833	15	the	the	DT
12350	2833	16	top	top	NN
12350	2833	17	(	(	-LRB-
12350	2833	18	reserve	reserve	NN
12350	2833	19	to	to	TO
12350	2833	20	use	use	VB
12350	2833	21	as	as	IN
12350	2833	22	a	a	DT
12350	2833	23	cover	cover	NN
12350	2833	24	)	)	-RRB-
12350	2833	25	,	,	,
12350	2833	26	scrape	scrape	VB
12350	2833	27	out	out	RP
12350	2833	28	the	the	DT
12350	2833	29	inside	inside	NN
12350	2833	30	,	,	,
12350	2833	31	being	be	VBG
12350	2833	32	very	very	RB
12350	2833	33	careful	careful	JJ
12350	2833	34	to	to	TO
12350	2833	35	not	not	RB
12350	2833	36	break	break	VB
12350	2833	37	the	the	DT
12350	2833	38	tomato	tomato	NN
12350	2833	39	.	.	.
12350	2834	1	Fill	fill	VB
12350	2834	2	each	each	DT
12350	2834	3	tomato	tomato	NN
12350	2834	4	with	with	IN
12350	2834	5	some	some	DT
12350	2834	6	finely	finely	RB
12350	2834	7	prepared	prepare	VBN
12350	2834	8	"	"	``
12350	2834	9	cold	cold	JJ
12350	2834	10	slaw	slaw	NN
12350	2834	11	,	,	,
12350	2834	12	"	"	''
12350	2834	13	cover	cover	VB
12350	2834	14	with	with	IN
12350	2834	15	the	the	DT
12350	2834	16	top	top	NN
12350	2834	17	of	of	IN
12350	2834	18	the	the	DT
12350	2834	19	tomato	tomato	NN
12350	2834	20	,	,	,
12350	2834	21	lay	lie	VBD
12350	2834	22	them	-PRON-	PRP
12350	2834	23	on	on	IN
12350	2834	24	lettuce	lettuce	NN
12350	2834	25	leaves	leave	NNS
12350	2834	26	and	and	CC
12350	2834	27	pour	pour	VBP
12350	2834	28	a	a	DT
12350	2834	29	mayonnaise	mayonnaise	NN
12350	2834	30	dressing	dress	VBG
12350	2834	31	over	over	IN
12350	2834	32	each	each	DT
12350	2834	33	.	.	.
12350	2835	1	You	-PRON-	PRP
12350	2835	2	may	may	MD
12350	2835	3	lay	lay	VB
12350	2835	4	them	-PRON-	PRP
12350	2835	5	en	en	IN
12350	2835	6	masse	masse	FW
12350	2835	7	on	on	IN
12350	2835	8	a	a	DT
12350	2835	9	decorated	decorate	VBN
12350	2835	10	platter	platter	NN
12350	2835	11	,	,	,
12350	2835	12	heaping	heap	VBG
12350	2835	13	them	-PRON-	PRP
12350	2835	14	in	in	IN
12350	2835	15	the	the	DT
12350	2835	16	shape	shape	NN
12350	2835	17	of	of	IN
12350	2835	18	a	a	DT
12350	2835	19	mound	mound	NN
12350	2835	20	,	,	,
12350	2835	21	or	or	CC
12350	2835	22	serve	serve	VB
12350	2835	23	individually	individually	RB
12350	2835	24	.	.	.
12350	2836	1	STUFFED	stuffed	NN
12350	2836	2	TOMATOES	TOMATOES	NNP
12350	2836	3	,	,	,
12350	2836	4	CHEESE	cheese	NN
12350	2836	5	SALAD	SALAD	NNP
12350	2836	6	Wash	Wash	NNP
12350	2836	7	and	and	CC
12350	2836	8	skin	skin	NN
12350	2836	9	six	six	CD
12350	2836	10	small	small	JJ
12350	2836	11	tomatoes	tomato	NNS
12350	2836	12	.	.	.
12350	2837	1	Cut	cut	VB
12350	2837	2	a	a	DT
12350	2837	3	piece	piece	NN
12350	2837	4	from	from	IN
12350	2837	5	the	the	DT
12350	2837	6	stem	stem	NN
12350	2837	7	end	end	NN
12350	2837	8	of	of	IN
12350	2837	9	each	each	DT
12350	2837	10	and	and	CC
12350	2837	11	when	when	WRB
12350	2837	12	cold	cold	JJ
12350	2837	13	remove	remove	VB
12350	2837	14	a	a	DT
12350	2837	15	portion	portion	NN
12350	2837	16	of	of	IN
12350	2837	17	the	the	DT
12350	2837	18	pulp	pulp	NN
12350	2837	19	from	from	IN
12350	2837	20	the	the	DT
12350	2837	21	centre	centre	NN
12350	2837	22	.	.	.
12350	2838	1	Then	then	RB
12350	2838	2	sprinkle	sprinkle	VB
12350	2838	3	with	with	IN
12350	2838	4	salt	salt	NN
12350	2838	5	and	and	CC
12350	2838	6	invert	invert	NN
12350	2838	7	on	on	IN
12350	2838	8	the	the	DT
12350	2838	9	ice	ice	NN
12350	2838	10	to	to	TO
12350	2838	11	chill	chill	VB
12350	2838	12	.	.	.
12350	2839	1	Mash	mash	NN
12350	2839	2	to	to	IN
12350	2839	3	a	a	DT
12350	2839	4	paste	paste	NN
12350	2839	5	one	one	CD
12350	2839	6	small	small	JJ
12350	2839	7	cream	cream	NN
12350	2839	8	cheese	cheese	NN
12350	2839	9	add	add	VB
12350	2839	10	two	two	CD
12350	2839	11	tablespoons	tablespoon	NNS
12350	2839	12	of	of	IN
12350	2839	13	chopped	chop	VBN
12350	2839	14	pimento	pimento	IN
12350	2839	15	,	,	,
12350	2839	16	one	one	CD
12350	2839	17	tablespoon	tablespoon	NN
12350	2839	18	of	of	IN
12350	2839	19	French	french	JJ
12350	2839	20	mustard	mustard	NN
12350	2839	21	.	.	.
12350	2840	1	Blend	blend	VB
12350	2840	2	well	well	RB
12350	2840	3	,	,	,
12350	2840	4	moisten	moisten	VB
12350	2840	5	with	with	IN
12350	2840	6	a	a	DT
12350	2840	7	French	french	JJ
12350	2840	8	dressing	dressing	NN
12350	2840	9	and	and	CC
12350	2840	10	fill	fill	VB
12350	2840	11	into	into	IN
12350	2840	12	the	the	DT
12350	2840	13	tomato	tomato	NN
12350	2840	14	shells	shell	NNS
12350	2840	15	.	.	.
12350	2841	1	Arrange	arrange	VB
12350	2841	2	on	on	IN
12350	2841	3	a	a	DT
12350	2841	4	bed	bed	NN
12350	2841	5	of	of	IN
12350	2841	6	crisp	crisp	JJ
12350	2841	7	lettuce	lettuce	NN
12350	2841	8	leaves	leave	NNS
12350	2841	9	and	and	CC
12350	2841	10	pour	pour	VBP
12350	2841	11	over	over	IN
12350	2841	12	each	each	DT
12350	2841	13	tomato	tomato	IN
12350	2841	14	a	a	DT
12350	2841	15	tablespoon	tablespoon	NN
12350	2841	16	of	of	IN
12350	2841	17	thick	thick	JJ
12350	2841	18	boiled	boiled	JJ
12350	2841	19	dressing	dressing	NN
12350	2841	20	.	.	.
12350	2842	1	LIMA	lima	JJ
12350	2842	2	BEAN	BEAN	NNP
12350	2842	3	SALAD	salad	NN
12350	2842	4	Take	take	VB
12350	2842	5	two	two	CD
12350	2842	6	cups	cup	NNS
12350	2842	7	of	of	IN
12350	2842	8	cold	cold	JJ
12350	2842	9	,	,	,
12350	2842	10	cooked	cook	VBN
12350	2842	11	Lima	Lima	NNP
12350	2842	12	beans	bean	NNS
12350	2842	13	,	,	,
12350	2842	14	two	two	CD
12350	2842	15	stalks	stalk	NNS
12350	2842	16	of	of	IN
12350	2842	17	chopped	chop	VBN
12350	2842	18	celery	celery	NN
12350	2842	19	,	,	,
12350	2842	20	one	one	CD
12350	2842	21	dozen	dozen	NN
12350	2842	22	chopped	chop	VBN
12350	2842	23	olives	olive	NNS
12350	2842	24	,	,	,
12350	2842	25	one	one	CD
12350	2842	26	teaspoon	teaspoon	NN
12350	2842	27	of	of	IN
12350	2842	28	onion	onion	NN
12350	2842	29	juice	juice	NN
12350	2842	30	,	,	,
12350	2842	31	one	one	CD
12350	2842	32	teaspoon	teaspoon	NN
12350	2842	33	of	of	IN
12350	2842	34	salt	salt	NN
12350	2842	35	,	,	,
12350	2842	36	and	and	CC
12350	2842	37	a	a	DT
12350	2842	38	dash	dash	NN
12350	2842	39	of	of	IN
12350	2842	40	red	red	JJ
12350	2842	41	pepper	pepper	NN
12350	2842	42	.	.	.
12350	2843	1	Mix	mix	VB
12350	2843	2	thoroughly	thoroughly	RB
12350	2843	3	and	and	CC
12350	2843	4	serve	serve	VB
12350	2843	5	on	on	IN
12350	2843	6	lettuce	lettuce	NN
12350	2843	7	leaves	leave	NNS
12350	2843	8	with	with	IN
12350	2843	9	French	french	JJ
12350	2843	10	dressing	dressing	NN
12350	2843	11	and	and	CC
12350	2843	12	garnish	garnish	VB
12350	2843	13	with	with	IN
12350	2843	14	green	green	JJ
12350	2843	15	and	and	CC
12350	2843	16	red	red	JJ
12350	2843	17	peppers	pepper	NNS
12350	2843	18	cut	cut	VBN
12350	2843	19	in	in	IN
12350	2843	20	squares	square	NNS
12350	2843	21	.	.	.
12350	2844	1	PEPPER	PEPPER	NNP
12350	2844	2	AND	and	CC
12350	2844	3	CHEESE	cheese	NN
12350	2844	4	SALAD	salad	NN
12350	2844	5	Fill	fill	NN
12350	2844	6	green	green	JJ
12350	2844	7	peppers	pepper	NNS
12350	2844	8	with	with	IN
12350	2844	9	a	a	DT
12350	2844	10	mixture	mixture	NN
12350	2844	11	of	of	IN
12350	2844	12	cream	cream	NN
12350	2844	13	cheese	cheese	NN
12350	2844	14	and	and	CC
12350	2844	15	chopped	chop	VBN
12350	2844	16	olives	olive	NNS
12350	2844	17	.	.	.
12350	2845	1	Set	Set	VBN
12350	2845	2	on	on	IN
12350	2845	3	the	the	DT
12350	2845	4	ice	ice	NN
12350	2845	5	and	and	CC
12350	2845	6	then	then	RB
12350	2845	7	slice	slice	VB
12350	2845	8	the	the	DT
12350	2845	9	peppers	pepper	NNS
12350	2845	10	and	and	CC
12350	2845	11	serve	serve	VB
12350	2845	12	a	a	DT
12350	2845	13	slice	slice	NN
12350	2845	14	(	(	-LRB-
12350	2845	15	shaped	shape	VBN
12350	2845	16	like	like	IN
12350	2845	17	a	a	DT
12350	2845	18	four	four	CD
12350	2845	19	-	-	HYPH
12350	2845	20	leaf	leaf	NN
12350	2845	21	clover	clover	NN
12350	2845	22	)	)	-RRB-
12350	2845	23	on	on	IN
12350	2845	24	a	a	DT
12350	2845	25	leaf	leaf	NN
12350	2845	26	of	of	IN
12350	2845	27	lettuce	lettuce	NN
12350	2845	28	.	.	.
12350	2846	1	Small	small	JJ
12350	2846	2	brown	brown	JJ
12350	2846	3	bread	bread	NN
12350	2846	4	sandwiches	sandwich	NNS
12350	2846	5	go	go	VBP
12350	2846	6	well	well	RB
12350	2846	7	with	with	IN
12350	2846	8	this	this	DT
12350	2846	9	.	.	.
12350	2847	1	GREEN	green	JJ
12350	2847	2	PEPPERS	pepper	NNS
12350	2847	3	FOR	for	IN
12350	2847	4	SALAD	SALAD	NNP
12350	2847	5	Put	Put	NNP
12350	2847	6	whole	whole	JJ
12350	2847	7	,	,	,
12350	2847	8	green	green	JJ
12350	2847	9	sweet	sweet	JJ
12350	2847	10	pepper	pepper	NN
12350	2847	11	in	in	IN
12350	2847	12	boiling	boil	VBG
12350	2847	13	water	water	NN
12350	2847	14	and	and	CC
12350	2847	15	cook	cook	NN
12350	2847	16	until	until	IN
12350	2847	17	tender	tender	NN
12350	2847	18	.	.	.
12350	2848	1	Place	place	NN
12350	2848	2	on	on	IN
12350	2848	3	platter	platter	NN
12350	2848	4	and	and	CC
12350	2848	5	drain	drain	NN
12350	2848	6	.	.	.
12350	2849	1	Make	make	VB
12350	2849	2	a	a	DT
12350	2849	3	dressing	dressing	NN
12350	2849	4	of	of	IN
12350	2849	5	vinegar	vinegar	NN
12350	2849	6	,	,	,
12350	2849	7	salt	salt	NN
12350	2849	8	,	,	,
12350	2849	9	sugar	sugar	NN
12350	2849	10	and	and	CC
12350	2849	11	oil	oil	NN
12350	2849	12	.	.	.
12350	2850	1	Serve	serve	VB
12350	2850	2	.	.	.
12350	2851	1	PEPPER	PEPPER	NNP
12350	2851	2	SALAD	SALAD	NNP
12350	2851	3	Cut	cut	VBP
12350	2851	4	the	the	DT
12350	2851	5	peppers	pepper	NNS
12350	2851	6	lengthwise	lengthwise	RB
12350	2851	7	in	in	IN
12350	2851	8	half	half	NN
12350	2851	9	,	,	,
12350	2851	10	and	and	CC
12350	2851	11	fill	fill	VB
12350	2851	12	with	with	IN
12350	2851	13	a	a	DT
12350	2851	14	mixture	mixture	NN
12350	2851	15	of	of	IN
12350	2851	16	flaked	flake	VBN
12350	2851	17	,	,	,
12350	2851	18	cold	cold	JJ
12350	2851	19	cooked	cooked	JJ
12350	2851	20	fish	fish	NN
12350	2851	21	and	and	CC
12350	2851	22	minced	mince	VBN
12350	2851	23	celery	celery	NN
12350	2851	24	,	,	,
12350	2851	25	mixed	mix	VBN
12350	2851	26	with	with	IN
12350	2851	27	mayonnaise	mayonnaise	NN
12350	2851	28	.	.	.
12350	2852	1	POTATO	POTATO	NNP
12350	2852	2	SALAD	SALAD	NNP
12350	2852	3	,	,	,
12350	2852	4	No	no	UH
12350	2852	5	.	.	.
12350	2853	1	1	1	CD
12350	2853	2	Boil	Boil	NNP
12350	2853	3	ten	ten	CD
12350	2853	4	potatoes	potato	NNS
12350	2853	5	(	(	-LRB-
12350	2853	6	small	small	JJ
12350	2853	7	,	,	,
12350	2853	8	round	round	JJ
12350	2853	9	ones	one	NNS
12350	2853	10	preferred	prefer	VBN
12350	2853	11	)	)	-RRB-
12350	2853	12	in	in	IN
12350	2853	13	their	-PRON-	PRP$
12350	2853	14	skins	skin	NNS
12350	2853	15	.	.	.
12350	2854	1	When	when	WRB
12350	2854	2	done	do	VBN
12350	2854	3	,	,	,
12350	2854	4	peel	peel	VB
12350	2854	5	them	-PRON-	PRP
12350	2854	6	while	while	IN
12350	2854	7	,	,	,
12350	2854	8	still	still	RB
12350	2854	9	hot	hot	JJ
12350	2854	10	and	and	CC
12350	2854	11	slice	slice	VB
12350	2854	12	in	in	IN
12350	2854	13	thin	thin	JJ
12350	2854	14	,	,	,
12350	2854	15	round	round	JJ
12350	2854	16	slices	slice	NNS
12350	2854	17	.	.	.
12350	2855	1	Spread	Spread	VBN
12350	2855	2	over	over	IN
12350	2855	3	the	the	DT
12350	2855	4	potatoes	potato	NNS
12350	2855	5	one	one	CD
12350	2855	6	onion	onion	NN
12350	2855	7	,	,	,
12350	2855	8	sliced	slice	VBD
12350	2855	9	fine	fine	JJ
12350	2855	10	,	,	,
12350	2855	11	and	and	CC
12350	2855	12	sprinkle	sprinkle	VB
12350	2855	13	generously	generously	RB
12350	2855	14	with	with	IN
12350	2855	15	salt	salt	NN
12350	2855	16	and	and	CC
12350	2855	17	pepper	pepper	NN
12350	2855	18	,	,	,
12350	2855	19	add	add	VB
12350	2855	20	one	one	CD
12350	2855	21	tablespoon	tablespoon	NN
12350	2855	22	of	of	IN
12350	2855	23	mustard	mustard	NN
12350	2855	24	seed	seed	NN
12350	2855	25	,	,	,
12350	2855	26	one	one	CD
12350	2855	27	-	-	HYPH
12350	2855	28	half	half	NN
12350	2855	29	tablespoon	tablespoon	NN
12350	2855	30	of	of	IN
12350	2855	31	celery	celery	NN
12350	2855	32	seed	seed	NN
12350	2855	33	,	,	,
12350	2855	34	and	and	CC
12350	2855	35	one	one	CD
12350	2855	36	-	-	HYPH
12350	2855	37	half	half	NN
12350	2855	38	tablespoon	tablespoon	NN
12350	2855	39	of	of	IN
12350	2855	40	sugar	sugar	NN
12350	2855	41	.	.	.
12350	2856	1	Beat	beat	VB
12350	2856	2	one	one	CD
12350	2856	3	egg	egg	NN
12350	2856	4	until	until	IN
12350	2856	5	light	light	NN
12350	2856	6	,	,	,
12350	2856	7	pour	pour	VB
12350	2856	8	two	two	CD
12350	2856	9	tablespoons	tablespoon	NNS
12350	2856	10	of	of	IN
12350	2856	11	goose	goose	NN
12350	2856	12	or	or	CC
12350	2856	13	chicken	chicken	NN
12350	2856	14	fat	fat	NN
12350	2856	15	,	,	,
12350	2856	16	melted	melted	JJ
12350	2856	17	,	,	,
12350	2856	18	over	over	IN
12350	2856	19	the	the	DT
12350	2856	20	eggs	egg	NNS
12350	2856	21	,	,	,
12350	2856	22	stir	stir	VB
12350	2856	23	well	well	RB
12350	2856	24	,	,	,
12350	2856	25	add	add	VB
12350	2856	26	one	one	CD
12350	2856	27	-	-	HYPH
12350	2856	28	half	half	NN
12350	2856	29	cup	cup	NN
12350	2856	30	of	of	IN
12350	2856	31	vinegar	vinegar	NN
12350	2856	32	,	,	,
12350	2856	33	pour	pour	VBP
12350	2856	34	over	over	IN
12350	2856	35	the	the	DT
12350	2856	36	seasoned	season	VBN
12350	2856	37	potatoes	potato	NNS
12350	2856	38	:	:	:
12350	2856	39	then	then	RB
12350	2856	40	add	add	VB
12350	2856	41	one	one	CD
12350	2856	42	-	-	HYPH
12350	2856	43	quarter	quarter	NN
12350	2856	44	cup	cup	NN
12350	2856	45	of	of	IN
12350	2856	46	hot	hot	JJ
12350	2856	47	water	water	NN
12350	2856	48	and	and	CC
12350	2856	49	if	if	IN
12350	2856	50	necessary	necessary	JJ
12350	2856	51	,	,	,
12350	2856	52	add	add	VB
12350	2856	53	a	a	DT
12350	2856	54	little	little	RB
12350	2856	55	more	more	JJR
12350	2856	56	vinegar	vinegar	NN
12350	2856	57	,	,	,
12350	2856	58	salt	salt	NN
12350	2856	59	or	or	CC
12350	2856	60	pepper	pepper	NN
12350	2856	61	.	.	.
12350	2857	1	One	one	CD
12350	2857	2	or	or	CC
12350	2857	3	two	two	CD
12350	2857	4	chopped	chop	VBN
12350	2857	5	hard	hard	RB
12350	2857	6	-	-	HYPH
12350	2857	7	boiled	boil	VBN
12350	2857	8	eggs	egg	NNS
12350	2857	9	added	add	VBD
12350	2857	10	improves	improve	VBZ
12350	2857	11	the	the	DT
12350	2857	12	salad	salad	NN
12350	2857	13	.	.	.
12350	2858	1	Line	line	VB
12350	2858	2	a	a	DT
12350	2858	3	salad	salad	NN
12350	2858	4	bowl	bowl	NN
12350	2858	5	with	with	IN
12350	2858	6	lettuce	lettuce	NN
12350	2858	7	leaves	leave	NNS
12350	2858	8	,	,	,
12350	2858	9	pour	pour	VBP
12350	2858	10	in	in	IN
12350	2858	11	the	the	DT
12350	2858	12	salad	salad	NN
12350	2858	13	and	and	CC
12350	2858	14	decorate	decorate	VB
12350	2858	15	the	the	DT
12350	2858	16	top	top	NN
12350	2858	17	with	with	IN
12350	2858	18	grated	grate	VBN
12350	2858	19	hard	hard	RB
12350	2858	20	-	-	HYPH
12350	2858	21	boiled	boil	VBN
12350	2858	22	eggs	egg	NNS
12350	2858	23	.	.	.
12350	2859	1	Melted	melted	JJ
12350	2859	2	butter	butter	NN
12350	2859	3	may	may	MD
12350	2859	4	be	be	VB
12350	2859	5	used	use	VBN
12350	2859	6	if	if	IN
12350	2859	7	for	for	IN
12350	2859	8	a	a	DT
12350	2859	9	milk	milk	NN
12350	2859	10	meal	meal	NN
12350	2859	11	or	or	CC
12350	2859	12	heated	heated	JJ
12350	2859	13	olive	olive	NN
12350	2859	14	oil	oil	NN
12350	2859	15	for	for	IN
12350	2859	16	a	a	DT
12350	2859	17	parve	parve	JJ
12350	2859	18	salad	salad	NN
12350	2859	19	in	in	IN
12350	2859	20	place	place	NN
12350	2859	21	of	of	IN
12350	2859	22	the	the	DT
12350	2859	23	melted	melted	JJ
12350	2859	24	fat	fat	NN
12350	2859	25	.	.	.
12350	2860	1	POTATO	POTATO	NNP
12350	2860	2	SALAD	SALAD	NNP
12350	2860	3	,	,	,
12350	2860	4	No	no	UH
12350	2860	5	.	.	.
12350	2861	1	2	2	CD
12350	2861	2	Boil	Boil	NNP
12350	2861	3	one	one	CD
12350	2861	4	quart	quart	NN
12350	2861	5	of	of	IN
12350	2861	6	small	small	JJ
12350	2861	7	potatoes	potato	NNS
12350	2861	8	,	,	,
12350	2861	9	Bermuda	Bermuda	NNP
12350	2861	10	potatoes	potato	NNS
12350	2861	11	are	be	VBP
12350	2861	12	best	good	JJS
12350	2861	13	.	.	.
12350	2862	1	Do	do	VBP
12350	2862	2	not	not	RB
12350	2862	3	peel	peel	VB
12350	2862	4	them	-PRON-	PRP
12350	2862	5	,	,	,
12350	2862	6	just	just	RB
12350	2862	7	wash	wash	VB
12350	2862	8	and	and	CC
12350	2862	9	scrub	scrub	VBD
12350	2862	10	the	the	DT
12350	2862	11	potatoes	potato	NNS
12350	2862	12	thoroughly	thoroughly	RB
12350	2862	13	in	in	IN
12350	2862	14	cold	cold	JJ
12350	2862	15	water	water	NN
12350	2862	16	.	.	.
12350	2863	1	Put	put	VB
12350	2863	2	them	-PRON-	PRP
12350	2863	3	in	in	IN
12350	2863	4	a	a	DT
12350	2863	5	kettle	kettle	NN
12350	2863	6	with	with	IN
12350	2863	7	enough	enough	JJ
12350	2863	8	cold	cold	JJ
12350	2863	9	water	water	NN
12350	2863	10	,	,	,
12350	2863	11	slightly	slightly	RB
12350	2863	12	salted	salt	VBN
12350	2863	13	,	,	,
12350	2863	14	just	just	RB
12350	2863	15	to	to	TO
12350	2863	16	cover	cover	VB
12350	2863	17	them	-PRON-	PRP
12350	2863	18	;	;	:
12350	2863	19	stand	stand	VB
12350	2863	20	them	-PRON-	PRP
12350	2863	21	over	over	IN
12350	2863	22	a	a	DT
12350	2863	23	brisk	brisk	JJ
12350	2863	24	fire	fire	NN
12350	2863	25	with	with	IN
12350	2863	26	the	the	DT
12350	2863	27	kettle	kettle	NN
12350	2863	28	covered	cover	VBN
12350	2863	29	until	until	IN
12350	2863	30	the	the	DT
12350	2863	31	water	water	NN
12350	2863	32	begins	begin	VBZ
12350	2863	33	to	to	TO
12350	2863	34	boil	boil	VB
12350	2863	35	;	;	:
12350	2863	36	then	then	RB
12350	2863	37	turn	turn	VB
12350	2863	38	down	down	RP
12350	2863	39	the	the	DT
12350	2863	40	heat	heat	NN
12350	2863	41	,	,	,
12350	2863	42	lift	lift	VB
12350	2863	43	the	the	DT
12350	2863	44	cover	cover	NN
12350	2863	45	of	of	IN
12350	2863	46	the	the	DT
12350	2863	47	kettle	kettle	NN
12350	2863	48	slightly	slightly	RB
12350	2863	49	and	and	CC
12350	2863	50	let	let	VB
12350	2863	51	the	the	DT
12350	2863	52	potatoes	potato	NNS
12350	2863	53	cook	cook	VB
12350	2863	54	slowly	slowly	RB
12350	2863	55	till	till	IN
12350	2863	56	done	do	VBN
12350	2863	57	.	.	.
12350	2864	1	Drain	drain	VB
12350	2864	2	off	off	IN
12350	2864	3	the	the	DT
12350	2864	4	water	water	NN
12350	2864	5	and	and	CC
12350	2864	6	stand	stand	VB
12350	2864	7	the	the	DT
12350	2864	8	potatoes	potato	NNS
12350	2864	9	where	where	WRB
12350	2864	10	they	-PRON-	PRP
12350	2864	11	will	will	MD
12350	2864	12	get	get	VB
12350	2864	13	cold	cold	JJ
12350	2864	14	.	.	.
12350	2865	1	But	but	CC
12350	2865	2	do	do	VB
12350	2865	3	not	not	RB
12350	2865	4	put	put	VB
12350	2865	5	them	-PRON-	PRP
12350	2865	6	in	in	IN
12350	2865	7	a	a	DT
12350	2865	8	refrigerator	refrigerator	NN
12350	2865	9	.	.	.
12350	2866	1	When	when	WRB
12350	2866	2	quite	quite	RB
12350	2866	3	cold	cold	JJ
12350	2866	4	,	,	,
12350	2866	5	peel	peel	VBP
12350	2866	6	the	the	DT
12350	2866	7	potatoes	potato	NNS
12350	2866	8	and	and	CC
12350	2866	9	slice	slice	VB
12350	2866	10	them	-PRON-	PRP
12350	2866	11	very	very	RB
12350	2866	12	thin	thin	JJ
12350	2866	13	in	in	IN
12350	2866	14	a	a	DT
12350	2866	15	salad	salad	NN
12350	2866	16	bowl	bowl	NN
12350	2866	17	.	.	.
12350	2867	1	To	to	IN
12350	2867	2	every	every	DT
12350	2867	3	two	two	CD
12350	2867	4	layers	layer	NNS
12350	2867	5	of	of	IN
12350	2867	6	potato	potato	NN
12350	2867	7	slices	slice	NNS
12350	2867	8	sprinkle	sprinkle	VBP
12350	2867	9	over	over	IN
12350	2867	10	a	a	DT
12350	2867	11	very	very	RB
12350	2867	12	light	light	JJ
12350	2867	13	layer	layer	NN
12350	2867	14	of	of	IN
12350	2867	15	white	white	JJ
12350	2867	16	onions	onion	NNS
12350	2867	17	sliced	slice	VBD
12350	2867	18	very	very	RB
12350	2867	19	thin	thin	JJ
12350	2867	20	.	.	.
12350	2868	1	Texas	Texas	NNP
12350	2868	2	onions	onion	NNS
12350	2868	3	are	be	VBP
12350	2868	4	particularly	particularly	RB
12350	2868	5	fine	fine	JJ
12350	2868	6	for	for	IN
12350	2868	7	this	this	DT
12350	2868	8	purpose	purpose	NN
12350	2868	9	.	.	.
12350	2869	1	When	when	WRB
12350	2869	2	the	the	DT
12350	2869	3	salad	salad	NN
12350	2869	4	bowl	bowl	NN
12350	2869	5	is	be	VBZ
12350	2869	6	well	well	RB
12350	2869	7	filled	fill	VBN
12350	2869	8	pour	pour	NN
12350	2869	9	over	over	IN
12350	2869	10	the	the	DT
12350	2869	11	salad	salad	NN
12350	2869	12	a	a	DT
12350	2869	13	French	french	JJ
12350	2869	14	dressing	dressing	NN
12350	2869	15	made	make	VBN
12350	2869	16	of	of	IN
12350	2869	17	equal	equal	JJ
12350	2869	18	parts	part	NNS
12350	2869	19	of	of	IN
12350	2869	20	oil	oil	NN
12350	2869	21	and	and	CC
12350	2869	22	vinegar	vinegar	NN
12350	2869	23	;	;	:
12350	2869	24	let	let	VB
12350	2869	25	the	the	DT
12350	2869	26	vinegar	vinegar	NN
12350	2869	27	be	be	VB
12350	2869	28	part	part	NN
12350	2869	29	tarragon	tarragon	NNP
12350	2869	30	;	;	:
12350	2869	31	use	use	VB
12350	2869	32	a	a	DT
12350	2869	33	palatable	palatable	JJ
12350	2869	34	amount	amount	NN
12350	2869	35	of	of	IN
12350	2869	36	salt	salt	NN
12350	2869	37	and	and	CC
12350	2869	38	pepper	pepper	NN
12350	2869	39	.	.	.
12350	2870	1	When	when	WRB
12350	2870	2	ready	ready	JJ
12350	2870	3	to	to	TO
12350	2870	4	serve	serve	VB
12350	2870	5	,	,	,
12350	2870	6	cover	cover	VB
12350	2870	7	the	the	DT
12350	2870	8	surface	surface	NN
12350	2870	9	of	of	IN
12350	2870	10	the	the	DT
12350	2870	11	salad	salad	NN
12350	2870	12	with	with	IN
12350	2870	13	a	a	DT
12350	2870	14	stiff	stiff	JJ
12350	2870	15	mayonnaise	mayonnaise	NN
12350	2870	16	in	in	IN
12350	2870	17	which	which	WDT
12350	2870	18	a	a	DT
12350	2870	19	suggestion	suggestion	NN
12350	2870	20	of	of	IN
12350	2870	21	cream	cream	NN
12350	2870	22	has	have	VBZ
12350	2870	23	been	be	VBN
12350	2870	24	mixed	mix	VBN
12350	2870	25	.	.	.
12350	2871	1	Ornament	ornament	JJ
12350	2871	2	with	with	IN
12350	2871	3	quarters	quarter	NNS
12350	2871	4	of	of	IN
12350	2871	5	hard	hard	RB
12350	2871	6	-	-	HYPH
12350	2871	7	boiled	boil	VBN
12350	2871	8	eggs	egg	NNS
12350	2871	9	,	,	,
12350	2871	10	boiled	boil	VBN
12350	2871	11	beets	beet	NNS
12350	2871	12	cut	cut	VBN
12350	2871	13	in	in	IN
12350	2871	14	fancy	fancy	JJ
12350	2871	15	slices	slice	NNS
12350	2871	16	and	and	CC
12350	2871	17	a	a	DT
12350	2871	18	fringe	fringe	NN
12350	2871	19	of	of	IN
12350	2871	20	parsley	parsley	NN
12350	2871	21	around	around	IN
12350	2871	22	the	the	DT
12350	2871	23	edge	edge	NN
12350	2871	24	of	of	IN
12350	2871	25	the	the	DT
12350	2871	26	bowl	bowl	NN
12350	2871	27	.	.	.
12350	2872	1	POTATO	POTATO	NNP
12350	2872	2	SALAD	SALAD	NNP
12350	2872	3	,	,	,
12350	2872	4	No	no	UH
12350	2872	5	.	.	.
12350	2873	1	3	3	CD
12350	2873	2	Put	put	VB
12350	2873	3	into	into	IN
12350	2873	4	a	a	DT
12350	2873	5	bowl	bowl	NN
12350	2873	6	two	two	CD
12350	2873	7	tablespoons	tablespoon	NNS
12350	2873	8	of	of	IN
12350	2873	9	olive	olive	NN
12350	2873	10	oil	oil	NN
12350	2873	11	,	,	,
12350	2873	12	one	one	CD
12350	2873	13	tablespoon	tablespoon	NN
12350	2873	14	of	of	IN
12350	2873	15	sugar	sugar	NN
12350	2873	16	,	,	,
12350	2873	17	one	one	CD
12350	2873	18	teaspoon	teaspoon	NN
12350	2873	19	of	of	IN
12350	2873	20	salt	salt	NN
12350	2873	21	,	,	,
12350	2873	22	some	some	DT
12350	2873	23	pepper	pepper	NN
12350	2873	24	and	and	CC
12350	2873	25	one	one	CD
12350	2873	26	tablespoon	tablespoon	NN
12350	2873	27	of	of	IN
12350	2873	28	vinegar	vinegar	NN
12350	2873	29	and	and	CC
12350	2873	30	mix	mix	VB
12350	2873	31	all	all	RB
12350	2873	32	together	together	RB
12350	2873	33	.	.	.
12350	2874	1	Cut	cut	VB
12350	2874	2	into	into	IN
12350	2874	3	this	this	DT
12350	2874	4	in	in	IN
12350	2874	5	slices	slice	NNS
12350	2874	6	six	six	CD
12350	2874	7	hot	hot	JJ
12350	2874	8	potatoes	potato	NNS
12350	2874	9	.	.	.
12350	2875	1	Then	then	RB
12350	2875	2	cut	cut	VB
12350	2875	3	into	into	IN
12350	2875	4	small	small	JJ
12350	2875	5	pieces	piece	NNS
12350	2875	6	two	two	CD
12350	2875	7	small	small	JJ
12350	2875	8	onions	onion	NNS
12350	2875	9	,	,	,
12350	2875	10	a	a	DT
12350	2875	11	little	little	JJ
12350	2875	12	garlic	garlic	NN
12350	2875	13	,	,	,
12350	2875	14	some	some	DT
12350	2875	15	parsley	parsley	NN
12350	2875	16	,	,	,
12350	2875	17	six	six	CD
12350	2875	18	stuffed	stuff	VBN
12350	2875	19	olives	olive	NNS
12350	2875	20	,	,	,
12350	2875	21	three	three	CD
12350	2875	22	hearts	heart	NNS
12350	2875	23	of	of	IN
12350	2875	24	celery	celery	NN
12350	2875	25	(	(	-LRB-
12350	2875	26	or	or	CC
12350	2875	27	the	the	DT
12350	2875	28	end	end	NN
12350	2875	29	of	of	IN
12350	2875	30	it	-PRON-	PRP
12350	2875	31	)	)	-RRB-
12350	2875	32	,	,	,
12350	2875	33	six	six	CD
12350	2875	34	radishes	radish	NNS
12350	2875	35	,	,	,
12350	2875	36	three	three	CD
12350	2875	37	slices	slice	NNS
12350	2875	38	of	of	IN
12350	2875	39	red	red	JJ
12350	2875	40	beets	beet	NNS
12350	2875	41	and	and	CC
12350	2875	42	two	two	CD
12350	2875	43	hard	hard	RB
12350	2875	44	-	-	HYPH
12350	2875	45	boiled	boil	VBN
12350	2875	46	eggs	egg	NNS
12350	2875	47	.	.	.
12350	2876	1	Add	add	VB
12350	2876	2	this	this	DT
12350	2876	3	to	to	IN
12350	2876	4	the	the	DT
12350	2876	5	gravy	gravy	NN
12350	2876	6	in	in	IN
12350	2876	7	the	the	DT
12350	2876	8	bowl	bowl	NN
12350	2876	9	,	,	,
12350	2876	10	mix	mix	VB
12350	2876	11	well	well	RB
12350	2876	12	,	,	,
12350	2876	13	and	and	CC
12350	2876	14	season	season	NN
12350	2876	15	to	to	TO
12350	2876	16	taste	taste	VB
12350	2876	17	.	.	.
12350	2877	1	Put	put	VB
12350	2877	2	all	all	DT
12350	2877	3	into	into	IN
12350	2877	4	a	a	DT
12350	2877	5	glass	glass	NN
12350	2877	6	dish	dish	NN
12350	2877	7	and	and	CC
12350	2877	8	pour	pour	VB
12350	2877	9	over	over	IN
12350	2877	10	this	this	DT
12350	2877	11	a	a	DT
12350	2877	12	prepared	prepared	JJ
12350	2877	13	mayonnaise	mayonnaise	NN
12350	2877	14	dressing	dressing	NN
12350	2877	15	.	.	.
12350	2878	1	Decorate	decorate	NN
12350	2878	2	with	with	IN
12350	2878	3	parsley	parsley	NN
12350	2878	4	,	,	,
12350	2878	5	olives	olives	NNPS
12350	2878	6	(	(	-LRB-
12350	2878	7	whole	whole	NN
12350	2878	8	)	)	-RRB-
12350	2878	9	,	,	,
12350	2878	10	some	some	DT
12350	2878	11	lettuce	lettuce	NN
12350	2878	12	and	and	CC
12350	2878	13	put	put	VBD
12350	2878	14	in	in	IN
12350	2878	15	the	the	DT
12350	2878	16	centre	centre	NN
12350	2878	17	some	some	DT
12350	2878	18	celery	celery	NN
12350	2878	19	leaves	leave	NNS
12350	2878	20	.	.	.
12350	2879	1	SQUASH	SQUASH	NNP
12350	2879	2	SALAD	SALAD	NNP
12350	2879	3	(	(	-LRB-
12350	2879	4	TURKISH	TURKISH	NNP
12350	2879	5	STYLE	style	NN
12350	2879	6	)	)	-RRB-
12350	2879	7	Grate	grate	VB
12350	2879	8	off	off	RP
12350	2879	9	the	the	DT
12350	2879	10	skin	skin	NN
12350	2879	11	of	of	IN
12350	2879	12	long	long	JJ
12350	2879	13	squash	squash	NN
12350	2879	14	(	(	-LRB-
12350	2879	15	the	the	DT
12350	2879	16	kind	kind	NN
12350	2879	17	that	that	WDT
12350	2879	18	looks	look	VBZ
12350	2879	19	like	like	IN
12350	2879	20	cucumbers	cucumber	NNS
12350	2879	21	)	)	-RRB-
12350	2879	22	,	,	,
12350	2879	23	cut	cut	VBD
12350	2879	24	the	the	DT
12350	2879	25	squash	squash	NN
12350	2879	26	in	in	IN
12350	2879	27	slices	slice	NNS
12350	2879	28	,	,	,
12350	2879	29	one	one	CD
12350	2879	30	-	-	HYPH
12350	2879	31	quarter	quarter	NN
12350	2879	32	of	of	IN
12350	2879	33	an	an	DT
12350	2879	34	inch	inch	NN
12350	2879	35	thick	thick	JJ
12350	2879	36	,	,	,
12350	2879	37	and	and	CC
12350	2879	38	fry	fry	VB
12350	2879	39	in	in	IN
12350	2879	40	olive	olive	NN
12350	2879	41	oil	oil	NN
12350	2879	42	;	;	:
12350	2879	43	prepare	prepare	VB
12350	2879	44	a	a	DT
12350	2879	45	sauce	sauce	NN
12350	2879	46	with	with	IN
12350	2879	47	a	a	DT
12350	2879	48	little	little	JJ
12350	2879	49	vinegar	vinegar	NN
12350	2879	50	,	,	,
12350	2879	51	one	one	CD
12350	2879	52	-	-	HYPH
12350	2879	53	half	half	NN
12350	2879	54	teaspoon	teaspoon	NN
12350	2879	55	of	of	IN
12350	2879	56	prepared	prepared	JJ
12350	2879	57	mustard	mustard	NN
12350	2879	58	,	,	,
12350	2879	59	two	two	CD
12350	2879	60	tablespoons	tablespoon	NNS
12350	2879	61	of	of	IN
12350	2879	62	olive	olive	NN
12350	2879	63	oil	oil	NN
12350	2879	64	,	,	,
12350	2879	65	beat	beat	VBD
12350	2879	66	these	these	DT
12350	2879	67	ingredients	ingredient	NNS
12350	2879	68	very	very	RB
12350	2879	69	well	well	RB
12350	2879	70	;	;	:
12350	2879	71	add	add	VB
12350	2879	72	two	two	CD
12350	2879	73	shallots	shallot	NNS
12350	2879	74	or	or	CC
12350	2879	75	leeks	leek	NNS
12350	2879	76	,	,	,
12350	2879	77	cut	cut	VBN
12350	2879	78	in	in	IN
12350	2879	79	small	small	JJ
12350	2879	80	pieces	piece	NNS
12350	2879	81	,	,	,
12350	2879	82	pour	pour	VBP
12350	2879	83	sauce	sauce	NN
12350	2879	84	over	over	IN
12350	2879	85	the	the	DT
12350	2879	86	squash	squash	NN
12350	2879	87	and	and	CC
12350	2879	88	serve	serve	VB
12350	2879	89	.	.	.
12350	2880	1	WALDORF	waldorf	JJ
12350	2880	2	SALAD	SALAD	NNP
12350	2880	3	Mix	mix	VBP
12350	2880	4	an	an	DT
12350	2880	5	equal	equal	JJ
12350	2880	6	quantity	quantity	NN
12350	2880	7	of	of	IN
12350	2880	8	sliced	slice	VBN
12350	2880	9	celery	celery	NN
12350	2880	10	and	and	CC
12350	2880	11	apples	apple	NNS
12350	2880	12	,	,	,
12350	2880	13	and	and	CC
12350	2880	14	a	a	DT
12350	2880	15	quarter	quarter	NN
12350	2880	16	of	of	IN
12350	2880	17	a	a	DT
12350	2880	18	pound	pound	NN
12350	2880	19	of	of	IN
12350	2880	20	pecans	pecan	NNS
12350	2880	21	or	or	CC
12350	2880	22	English	english	JJ
12350	2880	23	walnuts	walnut	NNS
12350	2880	24	,	,	,
12350	2880	25	chopped	chop	VBD
12350	2880	26	fine	fine	RB
12350	2880	27	.	.	.
12350	2881	1	Put	put	VB
12350	2881	2	over	over	RP
12350	2881	3	a	a	DT
12350	2881	4	tablespoon	tablespoon	NN
12350	2881	5	of	of	IN
12350	2881	6	lemon	lemon	NN
12350	2881	7	juice	juice	NN
12350	2881	8	and	and	CC
12350	2881	9	sufficient	sufficient	JJ
12350	2881	10	mayonnaise	mayonnaise	NN
12350	2881	11	dressing	dress	VBG
12350	2881	12	to	to	TO
12350	2881	13	thoroughly	thoroughly	RB
12350	2881	14	cover	cover	VB
12350	2881	15	.	.	.
12350	2882	1	To	to	TO
12350	2882	2	be	be	VB
12350	2882	3	absolutely	absolutely	RB
12350	2882	4	correct	correct	JJ
12350	2882	5	,	,	,
12350	2882	6	this	this	DT
12350	2882	7	salad	salad	NN
12350	2882	8	should	should	MD
12350	2882	9	be	be	VB
12350	2882	10	served	serve	VBN
12350	2882	11	without	without	IN
12350	2882	12	lettuce	lettuce	NN
12350	2882	13	;	;	:
12350	2882	14	it	-PRON-	PRP
12350	2882	15	can	can	MD
12350	2882	16	,	,	,
12350	2882	17	however	however	RB
12350	2882	18	,	,	,
12350	2882	19	be	be	VB
12350	2882	20	dished	dish	VBN
12350	2882	21	on	on	IN
12350	2882	22	lettuce	lettuce	NN
12350	2882	23	leaves	leave	NNS
12350	2882	24	.	.	.
12350	2883	1	WATER	water	NN
12350	2883	2	-	-	HYPH
12350	2883	3	LILY	lily	NN
12350	2883	4	SALAD	salad	NN
12350	2883	5	Boil	Boil	NNP
12350	2883	6	twenty	twenty	CD
12350	2883	7	minutes	minute	NNS
12350	2883	8	,	,	,
12350	2883	9	one	one	CD
12350	2883	10	egg	egg	NN
12350	2883	11	for	for	IN
12350	2883	12	each	each	DT
12350	2883	13	lily	lily	NN
12350	2883	14	;	;	:
12350	2883	15	remove	remove	VB
12350	2883	16	shell	shell	NNP
12350	2883	17	and	and	CC
12350	2883	18	while	while	IN
12350	2883	19	still	still	RB
12350	2883	20	warm	warm	JJ
12350	2883	21	cut	cut	VBN
12350	2883	22	with	with	IN
12350	2883	23	silver	silver	NN
12350	2883	24	knife	knife	NN
12350	2883	25	in	in	IN
12350	2883	26	strips	strip	NNS
12350	2883	27	from	from	IN
12350	2883	28	small	small	JJ
12350	2883	29	end	end	NN
12350	2883	30	nearly	nearly	RB
12350	2883	31	to	to	TO
12350	2883	32	base	base	VB
12350	2883	33	;	;	:
12350	2883	34	very	very	RB
12350	2883	35	carefully	carefully	RB
12350	2883	36	lay	lie	VBD
12350	2883	37	back	back	RP
12350	2883	38	the	the	DT
12350	2883	39	petals	petal	NNS
12350	2883	40	on	on	IN
12350	2883	41	a	a	DT
12350	2883	42	heart	heart	NN
12350	2883	43	of	of	IN
12350	2883	44	bleached	bleach	VBN
12350	2883	45	lettuce	lettuce	NN
12350	2883	46	;	;	:
12350	2883	47	remove	remove	VB
12350	2883	48	yolks	yolk	NNS
12350	2883	49	and	and	CC
12350	2883	50	rub	rub	VB
12350	2883	51	them	-PRON-	PRP
12350	2883	52	with	with	IN
12350	2883	53	spoon	spoon	NN
12350	2883	54	of	of	IN
12350	2883	55	butter	butter	NN
12350	2883	56	,	,	,
12350	2883	57	vinegar	vinegar	NN
12350	2883	58	,	,	,
12350	2883	59	a	a	DT
12350	2883	60	little	little	JJ
12350	2883	61	mustard	mustard	NN
12350	2883	62	,	,	,
12350	2883	63	salt	salt	NN
12350	2883	64	and	and	CC
12350	2883	65	paprika	paprika	NNS
12350	2883	66	;	;	:
12350	2883	67	form	form	NN
12350	2883	68	cone	cone	NN
12350	2883	69	-	-	HYPH
12350	2883	70	shaped	shape	VBN
12350	2883	71	balls	ball	NNS
12350	2883	72	,	,	,
12350	2883	73	and	and	CC
12350	2883	74	put	put	VBN
12350	2883	75	on	on	IN
12350	2883	76	petals	petal	NNS
12350	2883	77	,	,	,
12350	2883	78	sprinkling	sprinkle	VBG
12350	2883	79	bits	bit	NNS
12350	2883	80	of	of	IN
12350	2883	81	parsley	parsley	NN
12350	2883	82	over	over	IN
12350	2883	83	balls	ball	NNS
12350	2883	84	.	.	.
12350	2884	1	Two	two	CD
12350	2884	2	or	or	CC
12350	2884	3	three	three	CD
12350	2884	4	stuffed	stuff	VBN
12350	2884	5	olives	olive	NNS
12350	2884	6	carry	carry	VBP
12350	2884	7	out	out	RP
12350	2884	8	the	the	DT
12350	2884	9	effect	effect	NN
12350	2884	10	of	of	IN
12350	2884	11	buds	bud	NNS
12350	2884	12	;	;	:
12350	2884	13	serve	serve	VB
12350	2884	14	on	on	IN
12350	2884	15	cut	cut	JJ
12350	2884	16	-	-	HYPH
12350	2884	17	glass	glass	NN
12350	2884	18	dishes	dish	NNS
12350	2884	19	to	to	TO
12350	2884	20	give	give	VB
12350	2884	21	water	water	NN
12350	2884	22	effect	effect	NN
12350	2884	23	.	.	.
12350	2885	1	MARSHMALLOW	MARSHMALLOW	NNP
12350	2885	2	SALAD	SALAD	NNP
12350	2885	3	Cut	cut	VBP
12350	2885	4	up	up	RP
12350	2885	5	one	one	CD
12350	2885	6	-	-	HYPH
12350	2885	7	quarter	quarter	NN
12350	2885	8	pound	pound	NN
12350	2885	9	of	of	IN
12350	2885	10	marshmallows	marshmallow	NNS
12350	2885	11	into	into	IN
12350	2885	12	small	small	JJ
12350	2885	13	squares	square	NNS
12350	2885	14	,	,	,
12350	2885	15	also	also	RB
12350	2885	16	contents	content	NNS
12350	2885	17	of	of	IN
12350	2885	18	one	one	CD
12350	2885	19	-	-	HYPH
12350	2885	20	half	half	NN
12350	2885	21	can	can	NN
12350	2885	22	of	of	IN
12350	2885	23	pineapple	pineapple	NN
12350	2885	24	.	.	.
12350	2886	1	Let	let	VB
12350	2886	2	the	the	DT
12350	2886	3	marshmallows	marshmallow	NNS
12350	2886	4	be	be	VB
12350	2886	5	mixed	mix	VBN
12350	2886	6	with	with	IN
12350	2886	7	the	the	DT
12350	2886	8	pineapples	pineapple	NNS
12350	2886	9	quite	quite	PDT
12350	2886	10	a	a	DT
12350	2886	11	while	while	NN
12350	2886	12	before	before	IN
12350	2886	13	salad	salad	NN
12350	2886	14	is	be	VBZ
12350	2886	15	put	put	VBN
12350	2886	16	together	together	RB
12350	2886	17	;	;	:
12350	2886	18	add	add	VB
12350	2886	19	to	to	IN
12350	2886	20	this	this	DT
12350	2886	21	one	one	CD
12350	2886	22	-	-	HYPH
12350	2886	23	quarter	quarter	NN
12350	2886	24	pound	pound	NN
12350	2886	25	of	of	IN
12350	2886	26	shelled	shelled	JJ
12350	2886	27	pecans	pecan	NNS
12350	2886	28	.	.	.
12350	2887	1	Make	make	VB
12350	2887	2	a	a	DT
12350	2887	3	drip	drip	NN
12350	2887	4	mayonnaise	mayonnaise	NN
12350	2887	5	of	of	IN
12350	2887	6	one	one	CD
12350	2887	7	yolk	yolk	NNP
12350	2887	8	of	of	IN
12350	2887	9	egg	egg	NN
12350	2887	10	into	into	IN
12350	2887	11	which	which	WDT
12350	2887	12	one	one	CD
12350	2887	13	-	-	HYPH
12350	2887	14	half	half	NN
12350	2887	15	cup	cup	NN
12350	2887	16	of	of	IN
12350	2887	17	oil	oil	NN
12350	2887	18	is	be	VBZ
12350	2887	19	stirred	stir	VBN
12350	2887	20	drop	drop	NN
12350	2887	21	by	by	IN
12350	2887	22	drop	drop	NN
12350	2887	23	;	;	:
12350	2887	24	cut	cut	VB
12350	2887	25	this	this	DT
12350	2887	26	with	with	IN
12350	2887	27	lemon	lemon	NN
12350	2887	28	juice	juice	NN
12350	2887	29	,	,	,
12350	2887	30	but	but	CC
12350	2887	31	do	do	VBP
12350	2887	32	not	not	RB
12350	2887	33	use	use	VB
12350	2887	34	any	any	DT
12350	2887	35	sugar	sugar	NN
12350	2887	36	;	;	:
12350	2887	37	to	to	IN
12350	2887	38	two	two	CD
12350	2887	39	tablespoons	tablespoon	NNS
12350	2887	40	of	of	IN
12350	2887	41	mayonnaise	mayonnaise	NN
12350	2887	42	,	,	,
12350	2887	43	add	add	VB
12350	2887	44	four	four	CD
12350	2887	45	tablespoons	tablespoon	NNS
12350	2887	46	of	of	IN
12350	2887	47	whipped	whip	VBN
12350	2887	48	cream	cream	NN
12350	2887	49	.	.	.
12350	2888	1	Serve	serve	VB
12350	2888	2	on	on	IN
12350	2888	3	fresh	fresh	JJ
12350	2888	4	,	,	,
12350	2888	5	green	green	JJ
12350	2888	6	lettuce	lettuce	NN
12350	2888	7	-	-	HYPH
12350	2888	8	leaves	leave	NNS
12350	2888	9	.	.	.
12350	2889	1	COTTAGE	cottage	NN
12350	2889	2	CHEESE	cheese	NN
12350	2889	3	SALAD	salad	NN
12350	2889	4	Mix	mix	VB
12350	2889	5	thoroughly	thoroughly	RB
12350	2889	6	one	one	CD
12350	2889	7	pound	pound	NN
12350	2889	8	of	of	IN
12350	2889	9	cheese	cheese	NN
12350	2889	10	,	,	,
12350	2889	11	one	one	CD
12350	2889	12	and	and	CC
12350	2889	13	one	one	CD
12350	2889	14	-	-	HYPH
12350	2889	15	half	half	NN
12350	2889	16	tablespoons	tablespoon	NNS
12350	2889	17	of	of	IN
12350	2889	18	cream	cream	NN
12350	2889	19	,	,	,
12350	2889	20	one	one	CD
12350	2889	21	tablespoon	tablespoon	NN
12350	2889	22	of	of	IN
12350	2889	23	chopped	chop	VBN
12350	2889	24	parsley	parsley	NN
12350	2889	25	and	and	CC
12350	2889	26	salt	salt	NN
12350	2889	27	to	to	IN
12350	2889	28	taste	taste	NN
12350	2889	29	.	.	.
12350	2890	1	First	first	RB
12350	2890	2	fill	fill	VB
12350	2890	3	a	a	DT
12350	2890	4	rectangular	rectangular	JJ
12350	2890	5	tin	tin	NN
12350	2890	6	mold	mold	NN
12350	2890	7	with	with	IN
12350	2890	8	cold	cold	JJ
12350	2890	9	water	water	NN
12350	2890	10	to	to	TO
12350	2890	11	chill	chill	VB
12350	2890	12	and	and	CC
12350	2890	13	wet	wet	VB
12350	2890	14	the	the	DT
12350	2890	15	surface	surface	NN
12350	2890	16	;	;	:
12350	2890	17	line	line	VB
12350	2890	18	the	the	DT
12350	2890	19	bottom	bottom	NN
12350	2890	20	with	with	IN
12350	2890	21	waxed	waxed	JJ
12350	2890	22	paper	paper	NN
12350	2890	23	,	,	,
12350	2890	24	then	then	RB
12350	2890	25	pack	pack	VBP
12350	2890	26	in	in	IN
12350	2890	27	three	three	CD
12350	2890	28	layers	layer	NNS
12350	2890	29	,	,	,
12350	2890	30	putting	put	VBG
12350	2890	31	two	two	CD
12350	2890	32	or	or	CC
12350	2890	33	three	three	CD
12350	2890	34	parallel	parallel	JJ
12350	2890	35	strips	strip	NNS
12350	2890	36	of	of	IN
12350	2890	37	pimento	pimento	NNS
12350	2890	38	between	between	IN
12350	2890	39	layers	layer	NNS
12350	2890	40	.	.	.
12350	2891	1	Cover	cover	NN
12350	2891	2	with	with	IN
12350	2891	3	waxed	waxed	JJ
12350	2891	4	paper	paper	NN
12350	2891	5	and	and	CC
12350	2891	6	set	set	VBD
12350	2891	7	in	in	IN
12350	2891	8	a	a	DT
12350	2891	9	cool	cool	JJ
12350	2891	10	place	place	NN
12350	2891	11	until	until	IN
12350	2891	12	ready	ready	JJ
12350	2891	13	to	to	TO
12350	2891	14	serve	serve	VB
12350	2891	15	;	;	:
12350	2891	16	then	then	RB
12350	2891	17	run	run	VB
12350	2891	18	a	a	DT
12350	2891	19	knife	knife	NN
12350	2891	20	around	around	IN
12350	2891	21	the	the	DT
12350	2891	22	sides	side	NNS
12350	2891	23	and	and	CC
12350	2891	24	invert	invert	VB
12350	2891	25	the	the	DT
12350	2891	26	mold	mold	NN
12350	2891	27	.	.	.
12350	2892	1	Cut	cut	NN
12350	2892	2	in	in	IN
12350	2892	3	slices	slice	NNS
12350	2892	4	and	and	CC
12350	2892	5	serve	serve	VB
12350	2892	6	on	on	IN
12350	2892	7	lettuce	lettuce	NN
12350	2892	8	leaves	leave	NNS
12350	2892	9	with	with	IN
12350	2892	10	French	french	JJ
12350	2892	11	dressing	dressing	NN
12350	2892	12	and	and	CC
12350	2892	13	wafers	wafer	NNS
12350	2892	14	.	.	.
12350	2893	1	Minced	mince	VBN
12350	2893	2	olives	olive	NNS
12350	2893	3	may	may	MD
12350	2893	4	be	be	VB
12350	2893	5	used	use	VBN
12350	2893	6	instead	instead	RB
12350	2893	7	of	of	IN
12350	2893	8	the	the	DT
12350	2893	9	parsley	parsley	NN
12350	2893	10	,	,	,
12350	2893	11	and	and	CC
12350	2893	12	chopped	chop	VBN
12350	2893	13	nuts	nut	NNS
12350	2893	14	also	also	RB
12350	2893	15	may	may	MD
12350	2893	16	be	be	VB
12350	2893	17	added	add	VBN
12350	2893	18	.	.	.
12350	2894	1	CREAM	cream	NN
12350	2894	2	CHEESE	cheese	NN
12350	2894	3	SALAD	SALAD	NNP
12350	2894	4	Moisten	Moisten	NNP
12350	2894	5	a	a	DT
12350	2894	6	cream	cream	NN
12350	2894	7	cheese	cheese	NN
12350	2894	8	with	with	IN
12350	2894	9	cream	cream	NN
12350	2894	10	and	and	CC
12350	2894	11	beat	beat	VBD
12350	2894	12	to	to	IN
12350	2894	13	a	a	DT
12350	2894	14	froth	froth	NN
12350	2894	15	.	.	.
12350	2895	1	Arrange	arrange	NN
12350	2895	2	in	in	IN
12350	2895	3	a	a	DT
12350	2895	4	mound	mound	NN
12350	2895	5	shape	shape	NN
12350	2895	6	on	on	IN
12350	2895	7	a	a	DT
12350	2895	8	dish	dish	NN
12350	2895	9	and	and	CC
12350	2895	10	turn	turn	VB
12350	2895	11	preserved	preserve	VBN
12350	2895	12	gooseberries	gooseberry	NNS
12350	2895	13	over	over	IN
12350	2895	14	it	-PRON-	PRP
12350	2895	15	.	.	.
12350	2896	1	Serve	serve	VB
12350	2896	2	with	with	IN
12350	2896	3	biscuits	biscuit	NNS
12350	2896	4	.	.	.
12350	2897	1	CREAM	cream	NN
12350	2897	2	CHEESE	cheese	NN
12350	2897	3	SALAD	salad	NN
12350	2897	4	WITH	with	IN
12350	2897	5	PINEAPPLES	pineapple	NNS
12350	2897	6	Serve	serve	VBP
12350	2897	7	one	one	CD
12350	2897	8	slice	slice	NN
12350	2897	9	of	of	IN
12350	2897	10	Hawaiian	hawaiian	JJ
12350	2897	11	pineapple	pineapple	NN
12350	2897	12	on	on	IN
12350	2897	13	lettuce	lettuce	NN
12350	2897	14	leaves	leave	NNS
12350	2897	15	.	.	.
12350	2898	1	On	on	IN
12350	2898	2	the	the	DT
12350	2898	3	pineapple	pineapple	NN
12350	2898	4	slice	slice	NN
12350	2898	5	place	place	NN
12350	2898	6	a	a	DT
12350	2898	7	spoon	spoon	NN
12350	2898	8	of	of	IN
12350	2898	9	cream	cream	NN
12350	2898	10	cheese	cheese	NN
12350	2898	11	and	and	CC
12350	2898	12	some	some	DT
12350	2898	13	chopped	chop	VBN
12350	2898	14	walnuts	walnut	NNS
12350	2898	15	and	and	CC
12350	2898	16	top	top	VB
12350	2898	17	off	off	RP
12350	2898	18	with	with	IN
12350	2898	19	a	a	DT
12350	2898	20	dash	dash	NN
12350	2898	21	of	of	IN
12350	2898	22	mayonnaise	mayonnaise	NN
12350	2898	23	dressing	dressing	NN
12350	2898	24	.	.	.
12350	2899	1	FRUIT	FRUIT	NNP
12350	2899	2	SALAD	SALAD	NNP
12350	2899	3	Slice	Slice	NNP
12350	2899	4	one	one	CD
12350	2899	5	pineapple	pineapple	NN
12350	2899	6	,	,	,
12350	2899	7	three	three	CD
12350	2899	8	oranges	orange	NNS
12350	2899	9	,	,	,
12350	2899	10	and	and	CC
12350	2899	11	three	three	CD
12350	2899	12	bananas	banana	NNS
12350	2899	13	.	.	.
12350	2900	1	Pour	pour	VB
12350	2900	2	over	over	IN
12350	2900	3	it	-PRON-	PRP
12350	2900	4	a	a	DT
12350	2900	5	French	french	JJ
12350	2900	6	mayonnaise	mayonnaise	NN
12350	2900	7	,	,	,
12350	2900	8	put	put	VBN
12350	2900	9	on	on	IN
12350	2900	10	lettuce	lettuce	NN
12350	2900	11	leaves	leave	NNS
12350	2900	12	and	and	CC
12350	2900	13	serve	serve	VBP
12350	2900	14	at	at	IN
12350	2900	15	once	once	RB
12350	2900	16	.	.	.
12350	2901	1	For	for	IN
12350	2901	2	those	those	DT
12350	2901	3	who	who	WP
12350	2901	4	do	do	VBP
12350	2901	5	not	not	RB
12350	2901	6	care	care	VB
12350	2901	7	for	for	IN
12350	2901	8	the	the	DT
12350	2901	9	mayonnaise	mayonnaise	NN
12350	2901	10	,	,	,
12350	2901	11	make	make	VB
12350	2901	12	a	a	DT
12350	2901	13	syrup	syrup	NN
12350	2901	14	of	of	IN
12350	2901	15	one	one	CD
12350	2901	16	cup	cup	NN
12350	2901	17	of	of	IN
12350	2901	18	sugar	sugar	NN
12350	2901	19	and	and	CC
12350	2901	20	one	one	CD
12350	2901	21	-	-	HYPH
12350	2901	22	half	half	NN
12350	2901	23	cup	cup	NN
12350	2901	24	of	of	IN
12350	2901	25	water	water	NN
12350	2901	26	,	,	,
12350	2901	27	boil	boil	VBP
12350	2901	28	until	until	IN
12350	2901	29	thick	thick	JJ
12350	2901	30	,	,	,
12350	2901	31	add	add	VB
12350	2901	32	juice	juice	NN
12350	2901	33	of	of	IN
12350	2901	34	lemon	lemon	NN
12350	2901	35	,	,	,
12350	2901	36	let	let	VB
12350	2901	37	slightly	slightly	RB
12350	2901	38	cool	cool	VB
12350	2901	39	,	,	,
12350	2901	40	then	then	RB
12350	2901	41	pour	pour	VB
12350	2901	42	over	over	IN
12350	2901	43	fruit	fruit	NN
12350	2901	44	.	.	.
12350	2902	1	Let	let	VB
12350	2902	2	stand	stand	VB
12350	2902	3	on	on	IN
12350	2902	4	ice	ice	NN
12350	2902	5	one	one	CD
12350	2902	6	to	to	IN
12350	2902	7	two	two	CD
12350	2902	8	hours	hour	NNS
12350	2902	9	.	.	.
12350	2903	1	Another	another	DT
12350	2903	2	nice	nice	JJ
12350	2903	3	dressing	dressing	NN
12350	2903	4	is	be	VBZ
12350	2903	5	one	one	CD
12350	2903	6	cup	cup	NN
12350	2903	7	of	of	IN
12350	2903	8	claret	claret	NN
12350	2903	9	,	,	,
12350	2903	10	one	one	CD
12350	2903	11	-	-	HYPH
12350	2903	12	half	half	NN
12350	2903	13	cup	cup	NN
12350	2903	14	of	of	IN
12350	2903	15	sugar	sugar	NN
12350	2903	16	,	,	,
12350	2903	17	and	and	CC
12350	2903	18	piece	piece	NN
12350	2903	19	of	of	IN
12350	2903	20	lemon	lemon	NN
12350	2903	21	.	.	.
12350	2904	1	Always	always	RB
12350	2904	2	use	use	VBP
12350	2904	3	lemon	lemon	NN
12350	2904	4	juice	juice	NN
12350	2904	5	in	in	IN
12350	2904	6	preference	preference	NN
12350	2904	7	to	to	TO
12350	2904	8	vinegar	vinegar	VB
12350	2904	9	in	in	IN
12350	2904	10	fruit	fruit	NN
12350	2904	11	salads	salad	NNS
12350	2904	12	.	.	.
12350	2905	1	All	all	DT
12350	2905	2	fruits	fruit	NNS
12350	2905	3	that	that	WDT
12350	2905	4	go	go	VBP
12350	2905	5	well	well	RB
12350	2905	6	together	together	RB
12350	2905	7	may	may	MD
12350	2905	8	be	be	VB
12350	2905	9	mixed	mix	VBN
12350	2905	10	.	.	.
12350	2906	1	This	this	DT
12350	2906	2	is	be	VBZ
12350	2906	3	served	serve	VBN
12350	2906	4	just	just	RB
12350	2906	5	before	before	IN
12350	2906	6	desert	desert	NN
12350	2906	7	.	.	.
12350	2907	1	FRUIT	FRUIT	NNP
12350	2907	2	AND	and	CC
12350	2907	3	NUT	NUT	NNP
12350	2907	4	SALAD	SALAD	NNP
12350	2907	5	Slice	Slice	NNP
12350	2907	6	two	two	CD
12350	2907	7	bananas	banana	NNS
12350	2907	8	,	,	,
12350	2907	9	two	two	CD
12350	2907	10	oranges	orange	NNS
12350	2907	11	and	and	CC
12350	2907	12	mix	mix	VB
12350	2907	13	them	-PRON-	PRP
12350	2907	14	with	with	IN
12350	2907	15	one	one	CD
12350	2907	16	-	-	HYPH
12350	2907	17	half	half	NN
12350	2907	18	cup	cup	NN
12350	2907	19	of	of	IN
12350	2907	20	English	english	JJ
12350	2907	21	walnuts	walnut	NNS
12350	2907	22	and	and	CC
12350	2907	23	the	the	DT
12350	2907	24	juice	juice	NN
12350	2907	25	of	of	IN
12350	2907	26	one	one	CD
12350	2907	27	-	-	HYPH
12350	2907	28	half	half	NN
12350	2907	29	lemon	lemon	NN
12350	2907	30	with	with	IN
12350	2907	31	French	french	JJ
12350	2907	32	dressing	dressing	NN
12350	2907	33	.	.	.
12350	2908	1	Serve	serve	VB
12350	2908	2	on	on	IN
12350	2908	3	lettuce	lettuce	NN
12350	2908	4	leaves	leave	NNS
12350	2908	5	.	.	.
12350	2909	1	GRAPE	GRAPE	NNP
12350	2909	2	-	-	HYPH
12350	2909	3	FRUIT	FRUIT	NNP
12350	2909	4	SALAD	SALAD	NNP
12350	2909	5	Cut	cut	VBP
12350	2909	6	the	the	DT
12350	2909	7	grape	grape	NN
12350	2909	8	-	-	HYPH
12350	2909	9	fruit	fruit	NN
12350	2909	10	in	in	IN
12350	2909	11	halves	half	NNS
12350	2909	12	and	and	CC
12350	2909	13	remove	remove	VB
12350	2909	14	the	the	DT
12350	2909	15	pulp	pulp	NN
12350	2909	16	,	,	,
12350	2909	17	being	be	VBG
12350	2909	18	careful	careful	JJ
12350	2909	19	to	to	TO
12350	2909	20	get	get	VB
12350	2909	21	none	none	NN
12350	2909	22	of	of	IN
12350	2909	23	the	the	DT
12350	2909	24	tough	tough	JJ
12350	2909	25	white	white	JJ
12350	2909	26	skin	skin	NN
12350	2909	27	.	.	.
12350	2910	1	Mix	mix	VB
12350	2910	2	with	with	IN
12350	2910	3	bananas	banana	NNS
12350	2910	4	and	and	CC
12350	2910	5	oranges	orange	NNS
12350	2910	6	and	and	CC
12350	2910	7	stir	stir	VB
12350	2910	8	in	in	IN
12350	2910	9	white	white	NNP
12350	2910	10	mayonnaise	mayonnaise	NN
12350	2910	11	dressing	dressing	NN
12350	2910	12	.	.	.
12350	2911	1	Remove	remove	VB
12350	2911	2	all	all	DT
12350	2911	3	skin	skin	NN
12350	2911	4	from	from	IN
12350	2911	5	the	the	DT
12350	2911	6	inside	inside	NN
12350	2911	7	,	,	,
12350	2911	8	of	of	IN
12350	2911	9	the	the	DT
12350	2911	10	grape	grape	NN
12350	2911	11	-	-	HYPH
12350	2911	12	fruit	fruit	NN
12350	2911	13	and	and	CC
12350	2911	14	fill	fill	VB
12350	2911	15	with	with	IN
12350	2911	16	the	the	DT
12350	2911	17	mixture	mixture	NN
12350	2911	18	,	,	,
12350	2911	19	heaping	heap	VBG
12350	2911	20	it	-PRON-	PRP
12350	2911	21	high	high	JJ
12350	2911	22	and	and	CC
12350	2911	23	ornamenting	ornament	VBG
12350	2911	24	with	with	IN
12350	2911	25	maraschino	maraschino	NN
12350	2911	26	cherries	cherry	NNS
12350	2911	27	.	.	.
12350	2912	1	Lay	lay	VB
12350	2912	2	each	each	DT
12350	2912	3	half	half	NN
12350	2912	4	in	in	IN
12350	2912	5	a	a	DT
12350	2912	6	bed	bed	NN
12350	2912	7	of	of	IN
12350	2912	8	lettuce	lettuce	NN
12350	2912	9	leaves	leave	NNS
12350	2912	10	and	and	CC
12350	2912	11	serve	serve	VBP
12350	2912	12	.	.	.
12350	2913	1	BANANA	banana	NN
12350	2913	2	DAINTY	dainty	NN
12350	2913	3	Cut	cut	VBP
12350	2913	4	the	the	DT
12350	2913	5	bananas	banana	NNS
12350	2913	6	in	in	IN
12350	2913	7	half	half	JJ
12350	2913	8	crosswise	crosswise	NN
12350	2913	9	and	and	CC
12350	2913	10	arrange	arrange	VB
12350	2913	11	them	-PRON-	PRP
12350	2913	12	on	on	IN
12350	2913	13	a	a	DT
12350	2913	14	plate	plate	NN
12350	2913	15	,	,	,
12350	2913	16	radiating	radiate	VBG
12350	2913	17	from	from	IN
12350	2913	18	the	the	DT
12350	2913	19	center	center	NN
12350	2913	20	.	.	.
12350	2914	1	Sprinkle	sprinkle	VB
12350	2914	2	with	with	IN
12350	2914	3	grated	grate	VBN
12350	2914	4	nuts	nut	NNS
12350	2914	5	or	or	CC
12350	2914	6	nutmeg	nutmeg	NNP
12350	2914	7	and	and	CC
12350	2914	8	heap	heap	VB
12350	2914	9	white	white	NNP
12350	2914	10	mayonnaise	mayonnaise	NNP
12350	2914	11	in	in	IN
12350	2914	12	the	the	DT
12350	2914	13	center	center	NN
12350	2914	14	.	.	.
12350	2915	1	Garnish	garnish	VB
12350	2915	2	with	with	IN
12350	2915	3	maraschino	maraschino	NN
12350	2915	4	cherries	cherry	NNS
12350	2915	5	.	.	.
12350	2916	1	HUNGARIAN	HUNGARIAN	NNP
12350	2916	2	FRUIT	FRUIT	NNP
12350	2916	3	SALAD	salad	NN
12350	2916	4	Mix	mix	VBP
12350	2916	5	together	together	RB
12350	2916	6	equal	equal	JJ
12350	2916	7	parts	part	NNS
12350	2916	8	of	of	IN
12350	2916	9	banana	banana	NN
12350	2916	10	,	,	,
12350	2916	11	orange	orange	NNP
12350	2916	12	,	,	,
12350	2916	13	pineapple	pineapple	NN
12350	2916	14	,	,	,
12350	2916	15	grapefruit	grapefruit	NNP
12350	2916	16	and	and	CC
12350	2916	17	one	one	CD
12350	2916	18	-	-	HYPH
12350	2916	19	half	half	NN
12350	2916	20	cup	cup	NN
12350	2916	21	of	of	IN
12350	2916	22	chopped	chop	VBN
12350	2916	23	nuts	nut	NNS
12350	2916	24	.	.	.
12350	2917	1	Marinate	Marinate	NNP
12350	2917	2	with	with	IN
12350	2917	3	French	french	JJ
12350	2917	4	dressing	dressing	NN
12350	2917	5	.	.	.
12350	2918	1	Fill	fill	NN
12350	2918	2	apple	apple	NN
12350	2918	3	or	or	CC
12350	2918	4	orange	orange	JJ
12350	2918	5	skins	skin	NNS
12350	2918	6	with	with	IN
12350	2918	7	mixture	mixture	NN
12350	2918	8	.	.	.
12350	2919	1	Arrange	arrange	VB
12350	2919	2	on	on	IN
12350	2919	3	a	a	DT
12350	2919	4	bed	bed	NN
12350	2919	5	of	of	IN
12350	2919	6	watercress	watercress	NN
12350	2919	7	or	or	CC
12350	2919	8	lettuce	lettuce	NN
12350	2919	9	leaves	leave	NNS
12350	2919	10	.	.	.
12350	2920	1	Sprinkle	sprinkle	VB
12350	2920	2	with	with	IN
12350	2920	3	paprika	paprika	NNS
12350	2920	4	.	.	.
12350	2921	1	NUT	NUT	NNP
12350	2921	2	SALAD	SALAD	NNP
12350	2921	3	Make	make	VBP
12350	2921	4	a	a	DT
12350	2921	5	plain	plain	JJ
12350	2921	6	grape	grape	NN
12350	2921	7	-	-	HYPH
12350	2921	8	fruit	fruit	NN
12350	2921	9	salad	salad	NN
12350	2921	10	.	.	.
12350	2922	1	When	when	WRB
12350	2922	2	you	-PRON-	PRP
12350	2922	3	have	have	VBP
12350	2922	4	it	-PRON-	PRP
12350	2922	5	ready	ready	JJ
12350	2922	6	to	to	TO
12350	2922	7	serve	serve	VB
12350	2922	8	,	,	,
12350	2922	9	cover	cover	VB
12350	2922	10	the	the	DT
12350	2922	11	top	top	JJ
12350	2922	12	thickly	thickly	RB
12350	2922	13	with	with	IN
12350	2922	14	finely	finely	RB
12350	2922	15	chopped	chop	VBN
12350	2922	16	almonds	almond	NNS
12350	2922	17	or	or	CC
12350	2922	18	pecans	pecan	NNS
12350	2922	19	mixed	mix	VBN
12350	2922	20	.	.	.
12350	2923	1	Pour	pour	VB
12350	2923	2	over	over	IN
12350	2923	3	French	french	JJ
12350	2923	4	dressing	dressing	NN
12350	2923	5	.	.	.
12350	2924	1	RUSSIAN	russian	JJ
12350	2924	2	FRUIT	FRUIT	NNP
12350	2924	3	SALAD	SALAD	NNP
12350	2924	4	Peel	peel	NN
12350	2924	5	and	and	CC
12350	2924	6	pit	pit	VB
12350	2924	7	some	some	DT
12350	2924	8	peaches	peach	NNS
12350	2924	9	,	,	,
12350	2924	10	cut	cut	VBN
12350	2924	11	in	in	IN
12350	2924	12	slices	slice	NNS
12350	2924	13	and	and	CC
12350	2924	14	add	add	VB
12350	2924	15	as	as	RB
12350	2924	16	much	much	RB
12350	2924	17	sliced	sliced	JJ
12350	2924	18	pineapple	pineapple	NN
12350	2924	19	,	,	,
12350	2924	20	some	some	DT
12350	2924	21	apricots	apricot	NNS
12350	2924	22	,	,	,
12350	2924	23	strawberries	strawberry	NNS
12350	2924	24	and	and	CC
12350	2924	25	raspberries	raspberry	NNS
12350	2924	26	,	,	,
12350	2924	27	put	put	VBD
12350	2924	28	these	these	DT
12350	2924	29	in	in	IN
12350	2924	30	a	a	DT
12350	2924	31	dish	dish	NN
12350	2924	32	.	.	.
12350	2925	1	Prepare	prepare	VB
12350	2925	2	a	a	DT
12350	2925	3	syrup	syrup	NN
12350	2925	4	of	of	IN
12350	2925	5	juice	juice	NN
12350	2925	6	of	of	IN
12350	2925	7	two	two	CD
12350	2925	8	lemons	lemon	NNS
12350	2925	9	,	,	,
12350	2925	10	two	two	CD
12350	2925	11	oranges	orange	NNS
12350	2925	12	,	,	,
12350	2925	13	one	one	CD
12350	2925	14	cup	cup	NN
12350	2925	15	of	of	IN
12350	2925	16	water	water	NN
12350	2925	17	and	and	CC
12350	2925	18	one	one	CD
12350	2925	19	pound	pound	NN
12350	2925	20	sugar	sugar	NN
12350	2925	21	,	,	,
12350	2925	22	a	a	DT
12350	2925	23	half	half	JJ
12350	2925	24	teaspoon	teaspoon	NN
12350	2925	25	of	of	IN
12350	2925	26	powdered	powder	VBN
12350	2925	27	cinnamon	cinnamon	NN
12350	2925	28	,	,	,
12350	2925	29	grated	grate	VBN
12350	2925	30	rind	rind	NN
12350	2925	31	of	of	IN
12350	2925	32	lemon	lemon	NN
12350	2925	33	,	,	,
12350	2925	34	add	add	VB
12350	2925	35	one	one	CD
12350	2925	36	cup	cup	NN
12350	2925	37	red	red	JJ
12350	2925	38	wine	wine	NN
12350	2925	39	and	and	CC
12350	2925	40	a	a	DT
12350	2925	41	half	half	JJ
12350	2925	42	glass	glass	NN
12350	2925	43	of	of	IN
12350	2925	44	Madeira	Madeira	NNP
12350	2925	45	,	,	,
12350	2925	46	arrak	arrak	JJ
12350	2925	47	or	or	CC
12350	2925	48	rum	rum	NN
12350	2925	49	.	.	.
12350	2926	1	Boil	boil	VB
12350	2926	2	this	this	DT
12350	2926	3	syrup	syrup	NN
12350	2926	4	for	for	IN
12350	2926	5	five	five	CD
12350	2926	6	minutes	minute	NNS
12350	2926	7	,	,	,
12350	2926	8	then	then	RB
12350	2926	9	pour	pour	VB
12350	2926	10	over	over	IN
12350	2926	11	the	the	DT
12350	2926	12	fruit	fruit	NN
12350	2926	13	,	,	,
12350	2926	14	tossing	toss	VBG
12350	2926	15	the	the	DT
12350	2926	16	fruit	fruit	NN
12350	2926	17	from	from	IN
12350	2926	18	time	time	NN
12350	2926	19	to	to	IN
12350	2926	20	time	time	NN
12350	2926	21	until	until	IN
12350	2926	22	cool	cool	JJ
12350	2926	23	.	.	.
12350	2927	1	Place	place	NN
12350	2927	2	on	on	IN
12350	2927	3	ice	ice	NN
12350	2927	4	and	and	CC
12350	2927	5	serve	serve	VB
12350	2927	6	cold	cold	JJ
12350	2927	7	.	.	.
12350	2928	1	FISH	FISH	NNS
12350	2928	2	SALAD	salad	NN
12350	2928	3	Take	take	VB
12350	2928	4	one	one	CD
12350	2928	5	pound	pound	NN
12350	2928	6	cold	cold	JJ
12350	2928	7	boiled	boil	VBN
12350	2928	8	fish	fish	NN
12350	2928	9	left	leave	VBN
12350	2928	10	over	over	RP
12350	2928	11	from	from	IN
12350	2928	12	the	the	DT
12350	2928	13	day	day	NN
12350	2928	14	previous	previous	JJ
12350	2928	15	,	,	,
12350	2928	16	or	or	CC
12350	2928	17	boil	boil	VB
12350	2928	18	fresh	fresh	JJ
12350	2928	19	fish	fish	NN
12350	2928	20	and	and	CC
12350	2928	21	let	let	VB
12350	2928	22	cool	cool	JJ
12350	2928	23	,	,	,
12350	2928	24	then	then	RB
12350	2928	25	skin	skin	NN
12350	2928	26	,	,	,
12350	2928	27	bone	bone	NN
12350	2928	28	and	and	CC
12350	2928	29	flake	flake	NN
12350	2928	30	.	.	.
12350	2929	1	If	if	IN
12350	2929	2	fresh	fresh	JJ
12350	2929	3	fish	fish	NN
12350	2929	4	is	be	VBZ
12350	2929	5	used	use	VBN
12350	2929	6	,	,	,
12350	2929	7	mix	mix	VB
12350	2929	8	two	two	CD
12350	2929	9	tablespoons	tablespoon	NNS
12350	2929	10	of	of	IN
12350	2929	11	vinegar	vinegar	NN
12350	2929	12	,	,	,
12350	2929	13	a	a	DT
12350	2929	14	pinch	pinch	NN
12350	2929	15	of	of	IN
12350	2929	16	salt	salt	NN
12350	2929	17	and	and	CC
12350	2929	18	pepper	pepper	NN
12350	2929	19	with	with	IN
12350	2929	20	the	the	DT
12350	2929	21	fish	fish	NN
12350	2929	22	.	.	.
12350	2930	1	Make	make	VB
12350	2930	2	a	a	DT
12350	2930	3	mayonnaise	mayonnaise	NN
12350	2930	4	dressing	dress	VBG
12350	2930	5	(	(	-LRB-
12350	2930	6	French	french	JJ
12350	2930	7	mayonnaise	mayonnaise	NN
12350	2930	8	preferred	prefer	VBD
12350	2930	9	)	)	-RRB-
12350	2930	10	,	,	,
12350	2930	11	and	and	CC
12350	2930	12	mix	mix	VB
12350	2930	13	half	half	NN
12350	2930	14	with	with	IN
12350	2930	15	the	the	DT
12350	2930	16	fish	fish	NN
12350	2930	17	,	,	,
12350	2930	18	leaving	leave	VBG
12350	2930	19	other	other	JJ
12350	2930	20	half	half	NN
12350	2930	21	to	to	TO
12350	2930	22	spread	spread	VB
12350	2930	23	over	over	IN
12350	2930	24	top	top	NN
12350	2930	25	of	of	IN
12350	2930	26	salad	salad	NN
12350	2930	27	,	,	,
12350	2930	28	after	after	IN
12350	2930	29	it	-PRON-	PRP
12350	2930	30	is	be	VBZ
12350	2930	31	put	put	VBN
12350	2930	32	in	in	IN
12350	2930	33	bowl	bowl	NN
12350	2930	34	.	.	.
12350	2931	1	Serve	serve	VB
12350	2931	2	either	either	CC
12350	2931	3	with	with	IN
12350	2931	4	or	or	CC
12350	2931	5	without	without	IN
12350	2931	6	lettuce	lettuce	NN
12350	2931	7	leaves	leave	NNS
12350	2931	8	.	.	.
12350	2932	1	FISH	fish	NN
12350	2932	2	SALAD	salad	NN
12350	2932	3	FOR	for	IN
12350	2932	4	TWENTY	TWENTY	NNP
12350	2932	5	PEOPLE	PEOPLE	NNS
12350	2932	6	Boil	Boil	NNP
12350	2932	7	four	four	CD
12350	2932	8	pounds	pound	NNS
12350	2932	9	of	of	IN
12350	2932	10	halibut	halibut	NNP
12350	2932	11	,	,	,
12350	2932	12	cool	cool	JJ
12350	2932	13	and	and	CC
12350	2932	14	shred	shred	JJ
12350	2932	15	fish	fish	NN
12350	2932	16	.	.	.
12350	2933	1	Marinate	Marinate	NNP
12350	2933	2	the	the	DT
12350	2933	3	fish	fish	NN
12350	2933	4	as	as	IN
12350	2933	5	directed	direct	VBN
12350	2933	6	.	.	.
12350	2934	1	When	when	WRB
12350	2934	2	ready	ready	JJ
12350	2934	3	to	to	TO
12350	2934	4	serve	serve	VB
12350	2934	5	add	add	VB
12350	2934	6	six	six	CD
12350	2934	7	hard	hard	RB
12350	2934	8	-	-	HYPH
12350	2934	9	boiled	boil	VBN
12350	2934	10	eggs	egg	NNS
12350	2934	11	chopped	chop	VBN
12350	2934	12	,	,	,
12350	2934	13	and	and	CC
12350	2934	14	one	one	CD
12350	2934	15	pint	pint	NN
12350	2934	16	bottle	bottle	NN
12350	2934	17	of	of	IN
12350	2934	18	pickles	pickle	NNS
12350	2934	19	or	or	CC
12350	2934	20	chow	chow	NN
12350	2934	21	-	-	HYPH
12350	2934	22	chow	chow	NN
12350	2934	23	.	.	.
12350	2935	1	The	the	DT
12350	2935	2	pickle	pickle	NN
12350	2935	3	may	may	MD
12350	2935	4	be	be	VB
12350	2935	5	omitted	omit	VBN
12350	2935	6	and	and	CC
12350	2935	7	celery	celery	JJ
12350	2935	8	cut	cut	NN
12350	2935	9	fine	fine	RB
12350	2935	10	be	be	VB
12350	2935	11	added	add	VBN
12350	2935	12	.	.	.
12350	2936	1	When	when	WRB
12350	2936	2	these	these	DT
12350	2936	3	are	be	VBP
12350	2936	4	well	well	RB
12350	2936	5	mixed	mixed	JJ
12350	2936	6	serve	serve	VBP
12350	2936	7	on	on	IN
12350	2936	8	lettuce	lettuce	NN
12350	2936	9	leaves	leave	NNS
12350	2936	10	with	with	IN
12350	2936	11	mayonnaise	mayonnaise	NN
12350	2936	12	dressing	dressing	NN
12350	2936	13	,	,	,
12350	2936	14	of	of	IN
12350	2936	15	which	which	WDT
12350	2936	16	one	one	CD
12350	2936	17	pint	pint	NN
12350	2936	18	will	will	MD
12350	2936	19	be	be	VB
12350	2936	20	required	require	VBN
12350	2936	21	.	.	.
12350	2937	1	MAYONNAISE	MAYONNAISE	NNP
12350	2937	2	OF	of	IN
12350	2937	3	FLOUNDER	FLOUNDER	NNP
12350	2937	4	Put	put	VB
12350	2937	5	some	some	DT
12350	2937	6	fillets	fillet	NNS
12350	2937	7	of	of	IN
12350	2937	8	flounder	flounder	NN
12350	2937	9	into	into	IN
12350	2937	10	boiling	boiling	NN
12350	2937	11	water	water	NN
12350	2937	12	with	with	IN
12350	2937	13	a	a	DT
12350	2937	14	little	little	JJ
12350	2937	15	salt	salt	NN
12350	2937	16	and	and	CC
12350	2937	17	lemon	lemon	NN
12350	2937	18	juice	juice	NN
12350	2937	19	,	,	,
12350	2937	20	and	and	CC
12350	2937	21	cook	cook	VB
12350	2937	22	until	until	IN
12350	2937	23	tender	tender	NN
12350	2937	24	,	,	,
12350	2937	25	then	then	RB
12350	2937	26	drain	drain	VB
12350	2937	27	thoroughly	thoroughly	RB
12350	2937	28	.	.	.
12350	2938	1	When	when	WRB
12350	2938	2	cold	cold	JJ
12350	2938	3	,	,	,
12350	2938	4	put	put	VBD
12350	2938	5	them	-PRON-	PRP
12350	2938	6	in	in	IN
12350	2938	7	the	the	DT
12350	2938	8	center	center	NN
12350	2938	9	of	of	IN
12350	2938	10	some	some	DT
12350	2938	11	chopped	chop	VBN
12350	2938	12	lettuce	lettuce	NN
12350	2938	13	,	,	,
12350	2938	14	cover	cover	VBP
12350	2938	15	with	with	IN
12350	2938	16	mayonnaise	mayonnaise	NN
12350	2938	17	sauce	sauce	NN
12350	2938	18	and	and	CC
12350	2938	19	garnish	garnish	VB
12350	2938	20	with	with	IN
12350	2938	21	slices	slice	NNS
12350	2938	22	of	of	IN
12350	2938	23	tomatoes	tomato	NNS
12350	2938	24	and	and	CC
12350	2938	25	hard	hard	RB
12350	2938	26	-	-	HYPH
12350	2938	27	boiled	boil	VBN
12350	2938	28	eggs	egg	NNS
12350	2938	29	.	.	.
12350	2939	1	HERRING	HERRING	NNP
12350	2939	2	SALAD	SALAD	NNP
12350	2939	3	,	,	,
12350	2939	4	No	no	UH
12350	2939	5	.	.	.
12350	2940	1	1	1	LS
12350	2940	2	Soak	Soak	NNP
12350	2940	3	four	four	CD
12350	2940	4	herrings	herring	NNS
12350	2940	5	in	in	IN
12350	2940	6	cold	cold	JJ
12350	2940	7	water	water	NN
12350	2940	8	overnight	overnight	RB
12350	2940	9	,	,	,
12350	2940	10	and	and	CC
12350	2940	11	then	then	RB
12350	2940	12	rinse	rinse	VB
12350	2940	13	several	several	JJ
12350	2940	14	times	time	NNS
12350	2940	15	in	in	IN
12350	2940	16	fresh	fresh	JJ
12350	2940	17	cold	cold	JJ
12350	2940	18	water	water	NN
12350	2940	19	.	.	.
12350	2941	1	Skin	skin	NN
12350	2941	2	,	,	,
12350	2941	3	bone	bone	NN
12350	2941	4	,	,	,
12350	2941	5	and	and	CC
12350	2941	6	cut	cut	VBD
12350	2941	7	in	in	IN
12350	2941	8	one	one	CD
12350	2941	9	-	-	HYPH
12350	2941	10	half	half	NN
12350	2941	11	inch	inch	NN
12350	2941	12	pieces	piece	NNS
12350	2941	13	.	.	.
12350	2942	1	Peel	peel	VB
12350	2942	2	two	two	CD
12350	2942	3	apples	apple	NNS
12350	2942	4	,	,	,
12350	2942	5	and	and	CC
12350	2942	6	cut	cut	VBN
12350	2942	7	in	in	IN
12350	2942	8	dice	dice	NN
12350	2942	9	.	.	.
12350	2943	1	Mix	mix	VB
12350	2943	2	with	with	IN
12350	2943	3	herring	herring	NN
12350	2943	4	,	,	,
12350	2943	5	then	then	RB
12350	2943	6	add	add	VB
12350	2943	7	one	one	CD
12350	2943	8	-	-	HYPH
12350	2943	9	half	half	NN
12350	2943	10	cup	cup	NN
12350	2943	11	of	of	IN
12350	2943	12	coarsely	coarsely	RB
12350	2943	13	chopped	chop	VBN
12350	2943	14	almonds	almond	NNS
12350	2943	15	and	and	CC
12350	2943	16	one	one	CD
12350	2943	17	onion	onion	NN
12350	2943	18	chopped	chop	VBD
12350	2943	19	fine	fine	RB
12350	2943	20	.	.	.
12350	2944	1	Remove	remove	VB
12350	2944	2	the	the	DT
12350	2944	3	milsner	milsner	NN
12350	2944	4	or	or	CC
12350	2944	5	soft	soft	JJ
12350	2944	6	egg	egg	NN
12350	2944	7	from	from	IN
12350	2944	8	the	the	DT
12350	2944	9	inside	inside	NN
12350	2944	10	of	of	IN
12350	2944	11	herring	herring	NN
12350	2944	12	,	,	,
12350	2944	13	and	and	CC
12350	2944	14	mash	mash	NN
12350	2944	15	perfectly	perfectly	RB
12350	2944	16	smooth	smooth	JJ
12350	2944	17	.	.	.
12350	2945	1	Add	add	VB
12350	2945	2	one	one	CD
12350	2945	3	-	-	HYPH
12350	2945	4	half	half	NN
12350	2945	5	cup	cup	NN
12350	2945	6	of	of	IN
12350	2945	7	vinegar	vinegar	NN
12350	2945	8	,	,	,
12350	2945	9	one	one	CD
12350	2945	10	teaspoon	teaspoon	NN
12350	2945	11	of	of	IN
12350	2945	12	sugar	sugar	NN
12350	2945	13	,	,	,
12350	2945	14	pinch	pinch	NN
12350	2945	15	of	of	IN
12350	2945	16	pepper	pepper	NN
12350	2945	17	.	.	.
12350	2946	1	Mix	mix	VB
12350	2946	2	well	well	RB
12350	2946	3	,	,	,
12350	2946	4	and	and	CC
12350	2946	5	then	then	RB
12350	2946	6	pour	pour	VBP
12350	2946	7	over	over	RP
12350	2946	8	herring	herre	VBG
12350	2946	9	,	,	,
12350	2946	10	stirring	stir	VBG
12350	2946	11	with	with	IN
12350	2946	12	a	a	DT
12350	2946	13	fork	fork	NN
12350	2946	14	to	to	TO
12350	2946	15	prevent	prevent	VB
12350	2946	16	mashing	mashing	NN
12350	2946	17	.	.	.
12350	2947	1	Set	Set	VBN
12350	2947	2	in	in	IN
12350	2947	3	ice	ice	NN
12350	2947	4	-	-	HYPH
12350	2947	5	box	box	NN
12350	2947	6	until	until	IN
12350	2947	7	ready	ready	JJ
12350	2947	8	to	to	TO
12350	2947	9	serve	serve	VB
12350	2947	10	.	.	.
12350	2948	1	Put	put	VB
12350	2948	2	sliced	sliced	JJ
12350	2948	3	lemons	lemon	NNS
12350	2948	4	on	on	IN
12350	2948	5	top	top	NN
12350	2948	6	.	.	.
12350	2949	1	Herring	herring	NN
12350	2949	2	can	can	MD
12350	2949	3	be	be	VB
12350	2949	4	left	leave	VBN
12350	2949	5	whole	whole	JJ
12350	2949	6	,	,	,
12350	2949	7	dressing	dress	VBG
12350	2949	8	made	make	VBD
12350	2949	9	and	and	CC
12350	2949	10	poured	pour	VBN
12350	2949	11	over	over	RP
12350	2949	12	whole	whole	JJ
12350	2949	13	herrings	herring	NNS
12350	2949	14	.	.	.
12350	2950	1	HERRING	HERRING	NNP
12350	2950	2	SALAD	SALAD	NNP
12350	2950	3	,	,	,
12350	2950	4	No	no	UH
12350	2950	5	.	.	.
12350	2951	1	2	2	CD
12350	2951	2	Soak	Soak	NNP
12350	2951	3	three	three	CD
12350	2951	4	nice	nice	JJ
12350	2951	5	herrings	herring	NNS
12350	2951	6	in	in	IN
12350	2951	7	cold	cold	JJ
12350	2951	8	water	water	NN
12350	2951	9	three	three	CD
12350	2951	10	hours	hour	NNS
12350	2951	11	.	.	.
12350	2952	1	Then	then	RB
12350	2952	2	remove	remove	VB
12350	2952	3	the	the	DT
12350	2952	4	head	head	NN
12350	2952	5	and	and	CC
12350	2952	6	tail	tail	NN
12350	2952	7	and	and	CC
12350	2952	8	bones	bone	NNS
12350	2952	9	.	.	.
12350	2953	1	With	with	IN
12350	2953	2	a	a	DT
12350	2953	3	scissors	scissor	NNS
12350	2953	4	cut	cut	VBN
12350	2953	5	in	in	IN
12350	2953	6	pieces	piece	NNS
12350	2953	7	as	as	RB
12350	2953	8	small	small	JJ
12350	2953	9	as	as	IN
12350	2953	10	dice	dice	NN
12350	2953	11	,	,	,
12350	2953	12	add	add	VB
12350	2953	13	one	one	CD
12350	2953	14	-	-	HYPH
12350	2953	15	half	half	NN
12350	2953	16	cup	cup	NN
12350	2953	17	of	of	IN
12350	2953	18	English	English	NNP
12350	2953	19	walnuts	walnut	NNS
12350	2953	20	cut	cut	VBD
12350	2953	21	fine	fine	JJ
12350	2953	22	,	,	,
12350	2953	23	one	one	CD
12350	2953	24	tablespoon	tablespoon	NN
12350	2953	25	of	of	IN
12350	2953	26	boiled	boil	VBN
12350	2953	27	beets	beet	NNS
12350	2953	28	cut	cut	VBD
12350	2953	29	fine	fine	JJ
12350	2953	30	,	,	,
12350	2953	31	two	two	CD
12350	2953	32	tablespoons	tablespoon	NNS
12350	2953	33	of	of	IN
12350	2953	34	capers	caper	NNS
12350	2953	35	,	,	,
12350	2953	36	one	one	CD
12350	2953	37	large	large	JJ
12350	2953	38	apple	apple	NN
12350	2953	39	cut	cut	NN
12350	2953	40	in	in	IN
12350	2953	41	small	small	JJ
12350	2953	42	pieces	piece	NNS
12350	2953	43	and	and	CC
12350	2953	44	one	one	CD
12350	2953	45	dill	dill	NN
12350	2953	46	pickle	pickle	NN
12350	2953	47	cut	cut	VBD
12350	2953	48	up	up	RP
12350	2953	49	.	.	.
12350	2954	1	Then	then	RB
12350	2954	2	take	take	VB
12350	2954	3	the	the	DT
12350	2954	4	soft	soft	JJ
12350	2954	5	egg	egg	NN
12350	2954	6	(	(	-LRB-
12350	2954	7	milchner	milchner	NNP
12350	2954	8	)	)	-RRB-
12350	2954	9	and	and	CC
12350	2954	10	mix	mix	VB
12350	2954	11	with	with	IN
12350	2954	12	two	two	CD
12350	2954	13	cups	cup	NNS
12350	2954	14	of	of	IN
12350	2954	15	white	white	JJ
12350	2954	16	vinegar	vinegar	NN
12350	2954	17	until	until	IN
12350	2954	18	soft	soft	JJ
12350	2954	19	,	,	,
12350	2954	20	add	add	VB
12350	2954	21	one	one	CD
12350	2954	22	teaspoon	teaspoon	NN
12350	2954	23	of	of	IN
12350	2954	24	sugar	sugar	NN
12350	2954	25	,	,	,
12350	2954	26	three	three	CD
12350	2954	27	cloves	clove	NNS
12350	2954	28	and	and	CC
12350	2954	29	allspice	allspice	NN
12350	2954	30	and	and	CC
12350	2954	31	pour	pour	VB
12350	2954	32	the	the	DT
12350	2954	33	sauce	sauce	NN
12350	2954	34	over	over	IN
12350	2954	35	the	the	DT
12350	2954	36	ingredients	ingredient	NNS
12350	2954	37	.	.	.
12350	2955	1	The	the	DT
12350	2955	2	sauce	sauce	NN
12350	2955	3	should	should	MD
12350	2955	4	not	not	RB
12350	2955	5	be	be	VB
12350	2955	6	too	too	RB
12350	2955	7	thick	thick	JJ
12350	2955	8	.	.	.
12350	2956	1	Mix	mix	VB
12350	2956	2	all	all	DT
12350	2956	3	well	well	RB
12350	2956	4	together	together	RB
12350	2956	5	,	,	,
12350	2956	6	and	and	CC
12350	2956	7	serve	serve	VB
12350	2956	8	a	a	DT
12350	2956	9	spoonful	spoonful	NN
12350	2956	10	on	on	IN
12350	2956	11	a	a	DT
12350	2956	12	lettuce	lettuce	NN
12350	2956	13	leaf	leaf	NN
12350	2956	14	for	for	IN
12350	2956	15	each	each	DT
12350	2956	16	person	person	NN
12350	2956	17	.	.	.
12350	2957	1	This	this	DT
12350	2957	2	salad	salad	NN
12350	2957	3	will	will	MD
12350	2957	4	keep	keep	VB
12350	2957	5	for	for	IN
12350	2957	6	weeks	week	NNS
12350	2957	7	.	.	.
12350	2958	1	HUNGARIAN	HUNGARIAN	NNP
12350	2958	2	VEGETABLE	VEGETABLE	NNP
12350	2958	3	SALAD	SALAD	NNP
12350	2958	4	Mix	mix	VB
12350	2958	5	together	together	RB
12350	2958	6	one	one	CD
12350	2958	7	cup	cup	NN
12350	2958	8	each	each	DT
12350	2958	9	of	of	IN
12350	2958	10	cold	cold	JJ
12350	2958	11	cooked	cook	VBN
12350	2958	12	peas	pea	NNS
12350	2958	13	,	,	,
12350	2958	14	beans	bean	NNS
12350	2958	15	,	,	,
12350	2958	16	carrots	carrot	NNS
12350	2958	17	,	,	,
12350	2958	18	and	and	CC
12350	2958	19	potatoes	potato	NNS
12350	2958	20	.	.	.
12350	2959	1	Cover	cover	VB
12350	2959	2	with	with	IN
12350	2959	3	French	french	JJ
12350	2959	4	dressing	dressing	NN
12350	2959	5	and	and	CC
12350	2959	6	let	let	VB
12350	2959	7	stand	stand	VB
12350	2959	8	for	for	IN
12350	2959	9	twenty	twenty	CD
12350	2959	10	minutes	minute	NNS
12350	2959	11	.	.	.
12350	2960	1	Add	add	VB
12350	2960	2	one	one	CD
12350	2960	3	cup	cup	NN
12350	2960	4	of	of	IN
12350	2960	5	smoked	smoke	VBN
12350	2960	6	salmon	salmon	NN
12350	2960	7	or	or	CC
12350	2960	8	haddock	haddock	NN
12350	2960	9	,	,	,
12350	2960	10	cut	cut	VBN
12350	2960	11	in	in	IN
12350	2960	12	small	small	JJ
12350	2960	13	pieces	piece	NNS
12350	2960	14	,	,	,
12350	2960	15	the	the	DT
12350	2960	16	chopped	chop	VBN
12350	2960	17	whites	white	NNS
12350	2960	18	of	of	IN
12350	2960	19	four	four	CD
12350	2960	20	hard	hard	RB
12350	2960	21	-	-	HYPH
12350	2960	22	boiled	boil	VBN
12350	2960	23	eggs	egg	NNS
12350	2960	24	and	and	CC
12350	2960	25	two	two	CD
12350	2960	26	stalks	stalk	NNS
12350	2960	27	of	of	IN
12350	2960	28	celery	celery	NN
12350	2960	29	.	.	.
12350	2961	1	Mix	mix	VB
12350	2961	2	thoroughly	thoroughly	RB
12350	2961	3	,	,	,
12350	2961	4	garnish	garnish	VB
12350	2961	5	top	top	NN
12350	2961	6	with	with	IN
12350	2961	7	yolk	yolk	NNP
12350	2961	8	of	of	IN
12350	2961	9	egg	egg	NNP
12350	2961	10	pressed	press	VBD
12350	2961	11	through	through	IN
12350	2961	12	a	a	DT
12350	2961	13	wire	wire	NN
12350	2961	14	sieve	sieve	NN
12350	2961	15	;	;	:
12350	2961	16	and	and	CC
12350	2961	17	with	with	IN
12350	2961	18	cucumbers	cucumber	NNS
12350	2961	19	and	and	CC
12350	2961	20	beets	beet	NNS
12350	2961	21	,	,	,
12350	2961	22	cut	cut	VBN
12350	2961	23	in	in	IN
12350	2961	24	fancy	fancy	JJ
12350	2961	25	shapes	shape	NNS
12350	2961	26	.	.	.
12350	2962	1	SALMON	SALMON	NNP
12350	2962	2	SALAD	salad	NN
12350	2962	3	Either	either	CC
12350	2962	4	cold	cold	JJ
12350	2962	5	boiled	boil	VBN
12350	2962	6	salmon	salmon	NN
12350	2962	7	or	or	CC
12350	2962	8	the	the	DT
12350	2962	9	canned	can	VBN
12350	2962	10	variety	variety	NN
12350	2962	11	may	may	MD
12350	2962	12	be	be	VB
12350	2962	13	used	use	VBN
12350	2962	14	.	.	.
12350	2963	1	In	in	IN
12350	2963	2	the	the	DT
12350	2963	3	latter	latter	JJ
12350	2963	4	event	event	NN
12350	2963	5	wash	wash	VB
12350	2963	6	the	the	DT
12350	2963	7	fish	fish	NN
12350	2963	8	,	,	,
12350	2963	9	in	in	IN
12350	2963	10	cold	cold	JJ
12350	2963	11	water	water	NN
12350	2963	12	,	,	,
12350	2963	13	drain	drain	VB
12350	2963	14	and	and	CC
12350	2963	15	expose	expose	VB
12350	2963	16	to	to	IN
12350	2963	17	the	the	DT
12350	2963	18	outside	outside	JJ
12350	2963	19	air	air	NN
12350	2963	20	for	for	IN
12350	2963	21	at	at	RB
12350	2963	22	least	least	RBS
12350	2963	23	one	one	CD
12350	2963	24	hour	hour	NN
12350	2963	25	,	,	,
12350	2963	26	as	as	IN
12350	2963	27	this	this	DT
12350	2963	28	removes	remove	VBZ
12350	2963	29	any	any	DT
12350	2963	30	suggestion	suggestion	NN
12350	2963	31	of	of	IN
12350	2963	32	the	the	DT
12350	2963	33	can	can	NN
12350	2963	34	.	.	.
12350	2964	1	Flake	flake	VB
12350	2964	2	the	the	DT
12350	2964	3	fish	fish	NN
12350	2964	4	into	into	IN
12350	2964	5	small	small	JJ
12350	2964	6	particles	particle	NNS
12350	2964	7	and	and	CC
12350	2964	8	to	to	IN
12350	2964	9	each	each	DT
12350	2964	10	cupful	cupful	NN
12350	2964	11	of	of	IN
12350	2964	12	the	the	DT
12350	2964	13	fish	fish	NN
12350	2964	14	add	add	VBP
12350	2964	15	the	the	DT
12350	2964	16	same	same	JJ
12350	2964	17	quantity	quantity	NN
12350	2964	18	of	of	IN
12350	2964	19	shredded	shred	VBN
12350	2964	20	lettuce	lettuce	NN
12350	2964	21	,	,	,
12350	2964	22	one	one	CD
12350	2964	23	coarsely	coarsely	RB
12350	2964	24	chopped	chop	VBN
12350	2964	25	hard	hard	RB
12350	2964	26	-	-	HYPH
12350	2964	27	boiled	boil	VBN
12350	2964	28	egg	egg	NN
12350	2964	29	,	,	,
12350	2964	30	three	three	CD
12350	2964	31	slices	slice	NNS
12350	2964	32	of	of	IN
12350	2964	33	minced	mince	VBN
12350	2964	34	cucumber	cucumber	NN
12350	2964	35	and	and	CC
12350	2964	36	six	six	CD
12350	2964	37	chopped	chop	VBN
12350	2964	38	olives	olive	NNS
12350	2964	39	.	.	.
12350	2965	1	Mix	mix	VB
12350	2965	2	the	the	DT
12350	2965	3	ingredients	ingredient	NNS
12350	2965	4	well	well	RB
12350	2965	5	,	,	,
12350	2965	6	moisten	moisten	VB
12350	2965	7	with	with	IN
12350	2965	8	either	either	CC
12350	2965	9	a	a	DT
12350	2965	10	mayonnaise	mayonnaise	NN
12350	2965	11	or	or	CC
12350	2965	12	boiled	boil	VBN
12350	2965	13	dressing	dressing	NN
12350	2965	14	and	and	CC
12350	2965	15	serve	serve	VB
12350	2965	16	in	in	IN
12350	2965	17	individual	individual	JJ
12350	2965	18	portions	portion	NNS
12350	2965	19	in	in	IN
12350	2965	20	nest	nest	NN
12350	2965	21	of	of	IN
12350	2965	22	heart	heart	NN
12350	2965	23	lettuce	lettuce	NN
12350	2965	24	leaves	leave	NNS
12350	2965	25	.	.	.
12350	2966	1	Mask	mask	VB
12350	2966	2	each	each	DT
12350	2966	3	portion	portion	NN
12350	2966	4	with	with	IN
12350	2966	5	a	a	DT
12350	2966	6	tablespoon	tablespoon	NN
12350	2966	7	of	of	IN
12350	2966	8	dressing	dressing	NN
12350	2966	9	and	and	CC
12350	2966	10	garnish	garnish	VB
12350	2966	11	with	with	IN
12350	2966	12	capers	caper	NNS
12350	2966	13	and	and	CC
12350	2966	14	grated	grate	VBD
12350	2966	15	egg	egg	NNP
12350	2966	16	yolk	yolk	NNP
12350	2966	17	.	.	.
12350	2967	1	MAYONNAISE	MAYONNAISE	NNP
12350	2967	2	ESPECIALLY	ESPECIALLY	NNP
12350	2967	3	FOR	for	IN
12350	2967	4	SALMON	SALMON	NNP
12350	2967	5	Rub	Rub	NNP
12350	2967	6	the	the	DT
12350	2967	7	yolks	yolk	NNS
12350	2967	8	of	of	IN
12350	2967	9	two	two	CD
12350	2967	10	hard	hard	RB
12350	2967	11	-	-	HYPH
12350	2967	12	boiled	boil	VBN
12350	2967	13	eggs	egg	NNS
12350	2967	14	to	to	IN
12350	2967	15	a	a	DT
12350	2967	16	powder	powder	NN
12350	2967	17	,	,	,
12350	2967	18	then	then	RB
12350	2967	19	add	add	VB
12350	2967	20	eight	eight	CD
12350	2967	21	tablespoons	tablespoon	NNS
12350	2967	22	of	of	IN
12350	2967	23	cream	cream	NN
12350	2967	24	very	very	RB
12350	2967	25	gradually	gradually	RB
12350	2967	26	to	to	IN
12350	2967	27	them	-PRON-	PRP
12350	2967	28	,	,	,
12350	2967	29	also	also	RB
12350	2967	30	white	white	JJ
12350	2967	31	pepper	pepper	NN
12350	2967	32	,	,	,
12350	2967	33	a	a	DT
12350	2967	34	pinch	pinch	NN
12350	2967	35	of	of	IN
12350	2967	36	salt	salt	NN
12350	2967	37	and	and	CC
12350	2967	38	a	a	DT
12350	2967	39	mere	mere	JJ
12350	2967	40	suspicion	suspicion	NN
12350	2967	41	of	of	IN
12350	2967	42	cayenne	cayenne	NNP
12350	2967	43	pepper	pepper	NN
12350	2967	44	.	.	.
12350	2968	1	Lastly	lastly	RB
12350	2968	2	add	add	VB
12350	2968	3	two	two	CD
12350	2968	4	tablespoons	tablespoon	NNS
12350	2968	5	of	of	IN
12350	2968	6	white	white	JJ
12350	2968	7	vinegar	vinegar	NN
12350	2968	8	.	.	.
12350	2969	1	It	-PRON-	PRP
12350	2969	2	is	be	VBZ
12350	2969	3	very	very	RB
12350	2969	4	important	important	JJ
12350	2969	5	that	that	IN
12350	2969	6	this	this	DT
12350	2969	7	last	last	JJ
12350	2969	8	ingredient	ingredient	NN
12350	2969	9	be	be	VB
12350	2969	10	put	put	VBN
12350	2969	11	in	in	IN
12350	2969	12	drop	drop	NN
12350	2969	13	by	by	IN
12350	2969	14	drop	drop	NN
12350	2969	15	,	,	,
12350	2969	16	otherwise	otherwise	RB
12350	2969	17	the	the	DT
12350	2969	18	mixture	mixture	NN
12350	2969	19	will	will	MD
12350	2969	20	curdle	curdle	VB
12350	2969	21	.	.	.
12350	2970	1	MACKEREL	MACKEREL	NNP
12350	2970	2	SALAD	SALAD	NNP
12350	2970	3	Procure	procure	VBP
12350	2970	4	a	a	DT
12350	2970	5	nice	nice	JJ
12350	2970	6	fat	fat	JJ
12350	2970	7	mackerel	mackerel	NN
12350	2970	8	,	,	,
12350	2970	9	boil	boil	NN
12350	2970	10	,	,	,
12350	2970	11	and	and	CC
12350	2970	12	when	when	WRB
12350	2970	13	cold	cold	JJ
12350	2970	14	,	,	,
12350	2970	15	proceed	proceed	VBP
12350	2970	16	same	same	JJ
12350	2970	17	as	as	IN
12350	2970	18	for	for	IN
12350	2970	19	"	"	``
12350	2970	20	Salmon	Salmon	NNP
12350	2970	21	Salad	Salad	NNP
12350	2970	22	,	,	,
12350	2970	23	"	"	''
12350	2970	24	only	only	RB
12350	2970	25	do	do	VBP
12350	2970	26	not	not	RB
12350	2970	27	cut	cut	VB
12350	2970	28	the	the	DT
12350	2970	29	pieces	piece	NNS
12350	2970	30	quite	quite	RB
12350	2970	31	as	as	IN
12350	2970	32	small	small	JJ
12350	2970	33	.	.	.
12350	2971	1	MONTEREY	MONTEREY	NNP
12350	2971	2	SALAD	SALAD	NNP
12350	2971	3	Select	Select	NNP
12350	2971	4	fine	fine	JJ
12350	2971	5	lemons	lemon	NNS
12350	2971	6	,	,	,
12350	2971	7	wipe	wipe	NN
12350	2971	8	carefully	carefully	RB
12350	2971	9	,	,	,
12350	2971	10	scoop	scoop	VB
12350	2971	11	out	out	RP
12350	2971	12	the	the	DT
12350	2971	13	pulp	pulp	NN
12350	2971	14	,	,	,
12350	2971	15	remove	remove	VB
12350	2971	16	the	the	DT
12350	2971	17	tough	tough	JJ
12350	2971	18	inner	inner	JJ
12350	2971	19	skin	skin	NN
12350	2971	20	and	and	CC
12350	2971	21	seeds	seed	NNS
12350	2971	22	,	,	,
12350	2971	23	and	and	CC
12350	2971	24	to	to	IN
12350	2971	25	the	the	DT
12350	2971	26	rest	rest	NN
12350	2971	27	add	add	VB
12350	2971	28	one	one	CD
12350	2971	29	box	box	NN
12350	2971	30	of	of	IN
12350	2971	31	boneless	boneless	NN
12350	2971	32	sardines	sardine	NNS
12350	2971	33	,	,	,
12350	2971	34	finely	finely	RB
12350	2971	35	chopped	chop	VBN
12350	2971	36	,	,	,
12350	2971	37	one	one	CD
12350	2971	38	teaspoon	teaspoon	NN
12350	2971	39	of	of	IN
12350	2971	40	French	french	JJ
12350	2971	41	mustard	mustard	NN
12350	2971	42	,	,	,
12350	2971	43	two	two	CD
12350	2971	44	hard	hard	RB
12350	2971	45	-	-	HYPH
12350	2971	46	boiled	boil	VBN
12350	2971	47	eggs	egg	NNS
12350	2971	48	chopped	chop	VBN
12350	2971	49	,	,	,
12350	2971	50	some	some	DT
12350	2971	51	tabasco	tabasco	NN
12350	2971	52	sauce	sauce	NN
12350	2971	53	,	,	,
12350	2971	54	and	and	CC
12350	2971	55	mayonnaise	mayonnaise	NN
12350	2971	56	.	.	.
12350	2972	1	Fill	fill	VB
12350	2972	2	each	each	DT
12350	2972	3	cup	cup	NN
12350	2972	4	with	with	IN
12350	2972	5	the	the	DT
12350	2972	6	mixture	mixture	NN
12350	2972	7	.	.	.
12350	2973	1	Cut	cut	VB
12350	2973	2	a	a	DT
12350	2973	3	small	small	JJ
12350	2973	4	slice	slice	NN
12350	2973	5	from	from	IN
12350	2973	6	the	the	DT
12350	2973	7	bottom	bottom	NN
12350	2973	8	of	of	IN
12350	2973	9	the	the	DT
12350	2973	10	lemon	lemon	NN
12350	2973	11	,	,	,
12350	2973	12	so	so	IN
12350	2973	13	that	that	IN
12350	2973	14	it	-PRON-	PRP
12350	2973	15	will	will	MD
12350	2973	16	stand	stand	VB
12350	2973	17	firmly	firmly	RB
12350	2973	18	.	.	.
12350	2974	1	Garnish	garnish	VB
12350	2974	2	with	with	IN
12350	2974	3	chopped	chopped	JJ
12350	2974	4	egg	egg	NN
12350	2974	5	and	and	CC
12350	2974	6	chopped	chop	VBN
12350	2974	7	parsley	parsley	NN
12350	2974	8	,	,	,
12350	2974	9	and	and	CC
12350	2974	10	serve	serve	VB
12350	2974	11	on	on	IN
12350	2974	12	lettuce	lettuce	NN
12350	2974	13	leaves	leave	NNS
12350	2974	14	.	.	.
12350	2975	1	RUSSIAN	RUSSIAN	NNP
12350	2975	2	SALAD	SALAD	NNP
12350	2975	3	Cut	Cut	NNP
12350	2975	4	up	up	RP
12350	2975	5	all	all	DT
12350	2975	6	kinds	kind	NNS
12350	2975	7	of	of	IN
12350	2975	8	pickled	pickle	VBN
12350	2975	9	cucumbers	cucumber	NNS
12350	2975	10	,	,	,
12350	2975	11	small	small	JJ
12350	2975	12	and	and	CC
12350	2975	13	large	large	JJ
12350	2975	14	,	,	,
12350	2975	15	sweet	sweet	JJ
12350	2975	16	and	and	CC
12350	2975	17	sour	sour	JJ
12350	2975	18	,	,	,
12350	2975	19	also	also	RB
12350	2975	20	(	(	-LRB-
12350	2975	21	senf	senf	NNP
12350	2975	22	)	)	-RRB-
12350	2975	23	mustard	mustard	NN
12350	2975	24	pickles	pickle	NNS
12350	2975	25	,	,	,
12350	2975	26	into	into	IN
12350	2975	27	very	very	RB
12350	2975	28	small	small	JJ
12350	2975	29	lengths	length	NNS
12350	2975	30	,	,	,
12350	2975	31	also	also	RB
12350	2975	32	pickled	pickle	VBD
12350	2975	33	beans	bean	NNS
12350	2975	34	and	and	CC
12350	2975	35	capers	caper	NNS
12350	2975	36	.	.	.
12350	2976	1	Add	add	VB
12350	2976	2	six	six	CD
12350	2976	3	herring	herring	NN
12350	2976	4	,	,	,
12350	2976	5	which	which	WDT
12350	2976	6	you	-PRON-	PRP
12350	2976	7	have	have	VBP
12350	2976	8	soaked	soak	VBN
12350	2976	9	in	in	IN
12350	2976	10	water	water	NN
12350	2976	11	for	for	IN
12350	2976	12	twenty	twenty	CD
12350	2976	13	-	-	HYPH
12350	2976	14	four	four	CD
12350	2976	15	hours	hour	NNS
12350	2976	16	;	;	:
12350	2976	17	skin	skin	NN
12350	2976	18	and	and	CC
12350	2976	19	take	take	VB
12350	2976	20	out	out	RP
12350	2976	21	every	every	DT
12350	2976	22	bone	bone	NN
12350	2976	23	,	,	,
12350	2976	24	cut	cut	VBN
12350	2976	25	up	up	RP
12350	2976	26	as	as	IN
12350	2976	27	you	-PRON-	PRP
12350	2976	28	did	do	VBD
12350	2976	29	the	the	DT
12350	2976	30	pickles	pickle	NNS
12350	2976	31	.	.	.
12350	2977	1	Add	add	VB
12350	2977	2	half	half	PDT
12350	2977	3	a	a	DT
12350	2977	4	pound	pound	NN
12350	2977	5	of	of	IN
12350	2977	6	smoked	smoke	VBN
12350	2977	7	salmon	salmon	NN
12350	2977	8	,	,	,
12350	2977	9	also	also	RB
12350	2977	10	cut	cut	VBD
12350	2977	11	into	into	IN
12350	2977	12	lengths	length	NNS
12350	2977	13	,	,	,
12350	2977	14	six	six	CD
12350	2977	15	large	large	JJ
12350	2977	16	apples	apple	NNS
12350	2977	17	chopped	chop	VBD
12350	2977	18	very	very	RB
12350	2977	19	fine	fine	JJ
12350	2977	20	,	,	,
12350	2977	21	and	and	CC
12350	2977	22	one	one	CD
12350	2977	23	onion	onion	NN
12350	2977	24	grated	grate	VBD
12350	2977	25	;	;	:
12350	2977	26	mix	mix	VB
12350	2977	27	all	all	DT
12350	2977	28	thoroughly	thoroughly	RB
12350	2977	29	and	and	CC
12350	2977	30	pour	pour	VB
12350	2977	31	a	a	DT
12350	2977	32	rich	rich	JJ
12350	2977	33	mayonnaise	mayonnaise	NN
12350	2977	34	dressing	dress	VBG
12350	2977	35	over	over	IN
12350	2977	36	all	all	DT
12350	2977	37	.	.	.
12350	2978	1	Next	next	JJ
12350	2978	2	day	day	NN
12350	2978	3	line	line	NN
12350	2978	4	a	a	DT
12350	2978	5	salad	salad	NN
12350	2978	6	bowl	bowl	NN
12350	2978	7	with	with	IN
12350	2978	8	lettuce	lettuce	NN
12350	2978	9	leaves	leave	NNS
12350	2978	10	,	,	,
12350	2978	11	fill	fill	VBP
12350	2978	12	in	in	RP
12350	2978	13	the	the	DT
12350	2978	14	salad	salad	NN
12350	2978	15	and	and	CC
12350	2978	16	garnish	garnish	VB
12350	2978	17	with	with	IN
12350	2978	18	hard	hard	RB
12350	2978	19	-	-	HYPH
12350	2978	20	boiled	boil	VBN
12350	2978	21	eggs	egg	NNS
12350	2978	22	,	,	,
12350	2978	23	nuts	nut	NNS
12350	2978	24	,	,	,
12350	2978	25	and	and	CC
12350	2978	26	capers	caper	NNS
12350	2978	27	.	.	.
12350	2979	1	NIAGARA	NIAGARA	NNP
12350	2979	2	SALAD	SALAD	NNP
12350	2979	3	Pick	Pick	NNP
12350	2979	4	or	or	CC
12350	2979	5	grind	grind	VB
12350	2979	6	one	one	CD
12350	2979	7	thick	thick	JJ
12350	2979	8	slice	slice	NN
12350	2979	9	of	of	IN
12350	2979	10	cold	cold	JJ
12350	2979	11	,	,	,
12350	2979	12	cooked	cooked	JJ
12350	2979	13	salmon	salmon	NN
12350	2979	14	.	.	.
12350	2980	1	Make	make	VB
12350	2980	2	a	a	DT
12350	2980	3	dressing	dressing	NN
12350	2980	4	of	of	IN
12350	2980	5	mayonnaise	mayonnaise	NN
12350	2980	6	,	,	,
12350	2980	7	to	to	TO
12350	2980	8	which	which	WDT
12350	2980	9	add	add	VB
12350	2980	10	one	one	CD
12350	2980	11	tablespoon	tablespoon	NN
12350	2980	12	of	of	IN
12350	2980	13	French	french	JJ
12350	2980	14	mustard	mustard	NN
12350	2980	15	,	,	,
12350	2980	16	one	one	CD
12350	2980	17	green	green	JJ
12350	2980	18	onion	onion	NN
12350	2980	19	chopped	chop	VBD
12350	2980	20	fine	fine	JJ
12350	2980	21	,	,	,
12350	2980	22	one	one	CD
12350	2980	23	tablespoon	tablespoon	NN
12350	2980	24	of	of	IN
12350	2980	25	small	small	JJ
12350	2980	26	Mexican	mexican	JJ
12350	2980	27	peppers	pepper	NNS
12350	2980	28	,	,	,
12350	2980	29	one	one	CD
12350	2980	30	tablespoon	tablespoon	NN
12350	2980	31	of	of	IN
12350	2980	32	pimentos	pimento	NNS
12350	2980	33	.	.	.
12350	2981	1	Mix	mix	VB
12350	2981	2	this	this	DT
12350	2981	3	dressing	dressing	NN
12350	2981	4	into	into	IN
12350	2981	5	the	the	DT
12350	2981	6	picked	pick	VBN
12350	2981	7	salmon	salmon	NN
12350	2981	8	.	.	.
12350	2982	1	CHICKEN	CHICKEN	NNP
12350	2982	2	SALAD	SALAD	NNP
12350	2982	3	Place	place	VB
12350	2982	4	the	the	DT
12350	2982	5	chicken	chicken	NN
12350	2982	6	in	in	IN
12350	2982	7	boiling	boiling	NN
12350	2982	8	water	water	NN
12350	2982	9	,	,	,
12350	2982	10	add	add	VB
12350	2982	11	one	one	CD
12350	2982	12	onion	onion	NN
12350	2982	13	,	,	,
12350	2982	14	a	a	DT
12350	2982	15	bay	bay	NN
12350	2982	16	leaf	leaf	NN
12350	2982	17	and	and	CC
12350	2982	18	six	six	CD
12350	2982	19	cloves	clove	NNS
12350	2982	20	.	.	.
12350	2983	1	Bring	bring	VB
12350	2983	2	to	to	IN
12350	2983	3	a	a	DT
12350	2983	4	boil	boil	NN
12350	2983	5	and	and	CC
12350	2983	6	let	let	VB
12350	2983	7	it	-PRON-	PRP
12350	2983	8	boil	boil	VB
12350	2983	9	rapidly	rapidly	RB
12350	2983	10	for	for	IN
12350	2983	11	five	five	CD
12350	2983	12	minutes	minute	NNS
12350	2983	13	.	.	.
12350	2984	1	Reduce	reduce	VB
12350	2984	2	the	the	DT
12350	2984	3	heat	heat	NN
12350	2984	4	to	to	IN
12350	2984	5	below	below	IN
12350	2984	6	the	the	DT
12350	2984	7	boiling	boiling	NN
12350	2984	8	point	point	NN
12350	2984	9	,	,	,
12350	2984	10	and	and	CC
12350	2984	11	let	let	VB
12350	2984	12	it	-PRON-	PRP
12350	2984	13	cook	cook	VB
12350	2984	14	until	until	IN
12350	2984	15	tender	tender	NN
12350	2984	16	.	.	.
12350	2985	1	Let	let	VB
12350	2985	2	chicken	chicken	NN
12350	2985	3	cool	cool	JJ
12350	2985	4	in	in	IN
12350	2985	5	the	the	DT
12350	2985	6	broth	broth	NN
12350	2985	7	.	.	.
12350	2986	1	By	by	IN
12350	2986	2	cooking	cook	VBG
12350	2986	3	it	-PRON-	PRP
12350	2986	4	in	in	IN
12350	2986	5	this	this	DT
12350	2986	6	manner	manner	NN
12350	2986	7	the	the	DT
12350	2986	8	dark	dark	JJ
12350	2986	9	meat	meat	NN
12350	2986	10	will	will	MD
12350	2986	11	be	be	VB
12350	2986	12	almost	almost	RB
12350	2986	13	as	as	RB
12350	2986	14	white	white	JJ
12350	2986	15	as	as	IN
12350	2986	16	the	the	DT
12350	2986	17	meat	meat	NN
12350	2986	18	of	of	IN
12350	2986	19	the	the	DT
12350	2986	20	breast	breast	NN
12350	2986	21	.	.	.
12350	2987	1	When	when	WRB
12350	2987	2	the	the	DT
12350	2987	3	chicken	chicken	NN
12350	2987	4	is	be	VBZ
12350	2987	5	cold	cold	JJ
12350	2987	6	,	,	,
12350	2987	7	cut	cut	VBN
12350	2987	8	into	into	IN
12350	2987	9	half	half	JJ
12350	2987	10	inch	inch	NN
12350	2987	11	cubes	cube	NNS
12350	2987	12	,	,	,
12350	2987	13	removing	remove	VBG
12350	2987	14	all	all	PDT
12350	2987	15	the	the	DT
12350	2987	16	fat	fat	NN
12350	2987	17	and	and	CC
12350	2987	18	skin	skin	NN
12350	2987	19	.	.	.
12350	2988	1	To	to	IN
12350	2988	2	each	each	DT
12350	2988	3	pint	pint	NN
12350	2988	4	allow	allow	VB
12350	2988	5	one	one	CD
12350	2988	6	tablespoon	tablespoon	NN
12350	2988	7	of	of	IN
12350	2988	8	lemon	lemon	NN
12350	2988	9	juice	juice	NN
12350	2988	10	,	,	,
12350	2988	11	sprinkle	sprinkle	VB
12350	2988	12	the	the	DT
12350	2988	13	latter	latter	JJ
12350	2988	14	over	over	IN
12350	2988	15	the	the	DT
12350	2988	16	prepared	prepare	VBN
12350	2988	17	chicken	chicken	NN
12350	2988	18	and	and	CC
12350	2988	19	place	place	NN
12350	2988	20	on	on	IN
12350	2988	21	ice	ice	NN
12350	2988	22	.	.	.
12350	2989	1	When	when	WRB
12350	2989	2	ready	ready	JJ
12350	2989	3	to	to	TO
12350	2989	4	serve	serve	VB
12350	2989	5	,	,	,
12350	2989	6	mix	mix	VB
12350	2989	7	the	the	DT
12350	2989	8	chicken	chicken	NN
12350	2989	9	with	with	IN
12350	2989	10	two	two	CD
12350	2989	11	-	-	HYPH
12350	2989	12	thirds	third	NNS
12350	2989	13	as	as	IN
12350	2989	14	much	much	JJ
12350	2989	15	white	white	JJ
12350	2989	16	celery	celery	NN
12350	2989	17	,	,	,
12350	2989	18	cut	cut	VBN
12350	2989	19	into	into	IN
12350	2989	20	corresponding	corresponding	JJ
12350	2989	21	pieces	piece	NNS
12350	2989	22	:	:	:
12350	2989	23	meanwhile	meanwhile	RB
12350	2989	24	prepare	prepare	VB
12350	2989	25	the	the	DT
12350	2989	26	following	follow	VBG
12350	2989	27	mayonnaise	mayonnaise	NN
12350	2989	28	:	:	:
12350	2989	29	Rub	rub	VB
12350	2989	30	the	the	DT
12350	2989	31	yolks	yolk	NNS
12350	2989	32	of	of	IN
12350	2989	33	two	two	CD
12350	2989	34	hard	hard	RB
12350	2989	35	-	-	HYPH
12350	2989	36	boiled	boil	VBN
12350	2989	37	eggs	egg	NNS
12350	2989	38	as	as	RB
12350	2989	39	fine	fine	JJ
12350	2989	40	as	as	IN
12350	2989	41	possible	possible	JJ
12350	2989	42	,	,	,
12350	2989	43	add	add	VB
12350	2989	44	one	one	CD
12350	2989	45	teaspoon	teaspoon	NN
12350	2989	46	of	of	IN
12350	2989	47	salt	salt	NN
12350	2989	48	,	,	,
12350	2989	49	then	then	RB
12350	2989	50	add	add	VB
12350	2989	51	,	,	,
12350	2989	52	a	a	DT
12350	2989	53	drop	drop	NN
12350	2989	54	at	at	IN
12350	2989	55	a	a	DT
12350	2989	56	time	time	NN
12350	2989	57	,	,	,
12350	2989	58	one	one	CD
12350	2989	59	teaspoon	teaspoon	NN
12350	2989	60	of	of	IN
12350	2989	61	the	the	DT
12350	2989	62	finest	fine	JJS
12350	2989	63	olive	olive	NN
12350	2989	64	oil	oil	NN
12350	2989	65	.	.	.
12350	2990	1	Stir	stir	VB
12350	2990	2	constantly	constantly	RB
12350	2990	3	,	,	,
12350	2990	4	add	add	VB
12350	2990	5	one	one	CD
12350	2990	6	teaspoon	teaspoon	NN
12350	2990	7	of	of	IN
12350	2990	8	prepared	prepared	JJ
12350	2990	9	mustard	mustard	NN
12350	2990	10	and	and	CC
12350	2990	11	while	while	IN
12350	2990	12	pepper	pepper	NN
12350	2990	13	,	,	,
12350	2990	14	and	and	CC
12350	2990	15	two	two	CD
12350	2990	16	teaspoons	teaspoon	NNS
12350	2990	17	of	of	IN
12350	2990	18	white	white	JJ
12350	2990	19	sugar	sugar	NN
12350	2990	20	;	;	:
12350	2990	21	whip	whip	VB
12350	2990	22	the	the	DT
12350	2990	23	white	white	NN
12350	2990	24	of	of	IN
12350	2990	25	one	one	CD
12350	2990	26	egg	egg	NN
12350	2990	27	to	to	IN
12350	2990	28	a	a	DT
12350	2990	29	froth	froth	NN
12350	2990	30	and	and	CC
12350	2990	31	add	add	VB
12350	2990	32	to	to	IN
12350	2990	33	the	the	DT
12350	2990	34	dressing	dressing	NN
12350	2990	35	;	;	:
12350	2990	36	add	add	VB
12350	2990	37	about	about	RB
12350	2990	38	one	one	CD
12350	2990	39	-	-	HYPH
12350	2990	40	half	half	NN
12350	2990	41	cup	cup	NN
12350	2990	42	of	of	IN
12350	2990	43	vinegar	vinegar	NN
12350	2990	44	last	last	JJ
12350	2990	45	,	,	,
12350	2990	46	a	a	DT
12350	2990	47	spoonful	spoonful	JJ
12350	2990	48	at	at	IN
12350	2990	49	a	a	DT
12350	2990	50	time	time	NN
12350	2990	51	.	.	.
12350	2991	1	Put	put	VB
12350	2991	2	the	the	DT
12350	2991	3	salad	salad	NN
12350	2991	4	into	into	IN
12350	2991	5	the	the	DT
12350	2991	6	dressing	dressing	NN
12350	2991	7	carefully	carefully	RB
12350	2991	8	,	,	,
12350	2991	9	using	use	VBG
12350	2991	10	two	two	CD
12350	2991	11	silver	silver	NN
12350	2991	12	forks	fork	NNS
12350	2991	13	;	;	:
12350	2991	14	line	line	VB
12350	2991	15	the	the	DT
12350	2991	16	salad	salad	NN
12350	2991	17	bowl	bowl	NN
12350	2991	18	with	with	IN
12350	2991	19	lettuce	lettuce	NN
12350	2991	20	leaves	leave	NNS
12350	2991	21	,	,	,
12350	2991	22	and	and	CC
12350	2991	23	garnish	garnish	VB
12350	2991	24	the	the	DT
12350	2991	25	top	top	NN
12350	2991	26	with	with	IN
12350	2991	27	the	the	DT
12350	2991	28	whites	white	NNS
12350	2991	29	of	of	IN
12350	2991	30	hard	hard	RB
12350	2991	31	-	-	HYPH
12350	2991	32	boiled	boil	VBN
12350	2991	33	eggs	egg	NNS
12350	2991	34	chopped	chop	VBN
12350	2991	35	up	up	RP
12350	2991	36	,	,	,
12350	2991	37	or	or	CC
12350	2991	38	cut	cut	VBN
12350	2991	39	into	into	IN
12350	2991	40	half	half	JJ
12350	2991	41	-	-	HYPH
12350	2991	42	moons	moon	NNS
12350	2991	43	.	.	.
12350	2992	1	Garnish	garnish	VB
12350	2992	2	this	this	DT
12350	2992	3	salad	salad	NN
12350	2992	4	with	with	IN
12350	2992	5	the	the	DT
12350	2992	6	chopped	chopped	JJ
12350	2992	7	yolks	yolk	NNS
12350	2992	8	and	and	CC
12350	2992	9	whites	white	NNS
12350	2992	10	of	of	IN
12350	2992	11	hard	hard	RB
12350	2992	12	-	-	HYPH
12350	2992	13	boiled	boil	VBN
12350	2992	14	eggs	egg	NNS
12350	2992	15	,	,	,
12350	2992	16	being	be	VBG
12350	2992	17	careful	careful	JJ
12350	2992	18	to	to	TO
12350	2992	19	have	have	VB
12350	2992	20	the	the	DT
12350	2992	21	whites	white	NNS
12350	2992	22	and	and	CC
12350	2992	23	yolks	yolk	NNS
12350	2992	24	separate	separate	JJ
12350	2992	25	.	.	.
12350	2993	1	A	a	DT
12350	2993	2	few	few	JJ
12350	2993	3	olives	olive	NNS
12350	2993	4	and	and	CC
12350	2993	5	capers	caper	NNS
12350	2993	6	will	will	MD
12350	2993	7	add	add	VB
12350	2993	8	to	to	IN
12350	2993	9	the	the	DT
12350	2993	10	decoration	decoration	NN
12350	2993	11	.	.	.
12350	2994	1	CHICKEN	CHICKEN	NNS
12350	2994	2	SALAD	SALAD	NNP
12350	2994	3	FOR	for	IN
12350	2994	4	TWENTY	TWENTY	NNP
12350	2994	5	PEOPLE	PEOPLE	NNS
12350	2994	6	Boil	Boil	NNP
12350	2994	7	two	two	CD
12350	2994	8	large	large	JJ
12350	2994	9	chickens	chicken	NNS
12350	2994	10	in	in	IN
12350	2994	11	enough	enough	JJ
12350	2994	12	water	water	NN
12350	2994	13	to	to	TO
12350	2994	14	cover	cover	VB
12350	2994	15	them	-PRON-	PRP
12350	2994	16	,	,	,
12350	2994	17	add	add	VB
12350	2994	18	salt	salt	NN
12350	2994	19	while	while	IN
12350	2994	20	boiling	boil	VBG
12350	2994	21	;	;	:
12350	2994	22	when	when	WRB
12350	2994	23	very	very	RB
12350	2994	24	tender	tender	JJ
12350	2994	25	remove	remove	NN
12350	2994	26	from	from	IN
12350	2994	27	the	the	DT
12350	2994	28	fire	fire	NN
12350	2994	29	and	and	CC
12350	2994	30	allow	allow	VB
12350	2994	31	the	the	DT
12350	2994	32	chickens	chicken	NNS
12350	2994	33	to	to	TO
12350	2994	34	cool	cool	VB
12350	2994	35	in	in	IN
12350	2994	36	the	the	DT
12350	2994	37	liquor	liquor	NN
12350	2994	38	in	in	IN
12350	2994	39	which	which	WDT
12350	2994	40	they	-PRON-	PRP
12350	2994	41	were	be	VBD
12350	2994	42	boiled	boil	VBN
12350	2994	43	,	,	,
12350	2994	44	when	when	WRB
12350	2994	45	cold	cold	JJ
12350	2994	46	skim	skim	NN
12350	2994	47	off	off	IN
12350	2994	48	every	every	DT
12350	2994	49	particle	particle	NN
12350	2994	50	of	of	IN
12350	2994	51	fat	fat	NN
12350	2994	52	,	,	,
12350	2994	53	and	and	CC
12350	2994	54	reserve	reserve	VB
12350	2994	55	it	-PRON-	PRP
12350	2994	56	to	to	TO
12350	2994	57	use	use	VB
12350	2994	58	instead	instead	RB
12350	2994	59	of	of	IN
12350	2994	60	oil	oil	NN
12350	2994	61	.	.	.
12350	2995	1	If	if	IN
12350	2995	2	possible	possible	JJ
12350	2995	3	boil	boil	VBP
12350	2995	4	the	the	DT
12350	2995	5	chickens	chicken	NNS
12350	2995	6	the	the	DT
12350	2995	7	day	day	NN
12350	2995	8	previous	previous	JJ
12350	2995	9	to	to	IN
12350	2995	10	using	use	VBG
12350	2995	11	.	.	.
12350	2996	1	Now	now	RB
12350	2996	2	cut	cut	VB
12350	2996	3	the	the	DT
12350	2996	4	chickens	chicken	NNS
12350	2996	5	up	up	RP
12350	2996	6	into	into	IN
12350	2996	7	small	small	JJ
12350	2996	8	bits	bit	NNS
12350	2996	9	(	(	-LRB-
12350	2996	10	do	do	VBP
12350	2996	11	not	not	RB
12350	2996	12	chop	chop	VB
12350	2996	13	)	)	-RRB-
12350	2996	14	,	,	,
12350	2996	15	cut	cut	VBN
12350	2996	16	white	white	JJ
12350	2996	17	,	,	,
12350	2996	18	crisp	crisp	JJ
12350	2996	19	celery	celery	NN
12350	2996	20	in	in	IN
12350	2996	21	half	half	DT
12350	2996	22	inch	inch	NN
12350	2996	23	pieces	piece	NNS
12350	2996	24	,	,	,
12350	2996	25	and	and	CC
12350	2996	26	sprinkle	sprinkle	VB
12350	2996	27	with	with	IN
12350	2996	28	fine	fine	JJ
12350	2996	29	salt	salt	NN
12350	2996	30	,	,	,
12350	2996	31	allowing	allow	VBG
12350	2996	32	half	half	NN
12350	2996	33	as	as	RB
12350	2996	34	much	much	JJ
12350	2996	35	celery	celery	NN
12350	2996	36	as	as	IN
12350	2996	37	you	-PRON-	PRP
12350	2996	38	have	have	VBP
12350	2996	39	chicken	chicken	NN
12350	2996	40	,	,	,
12350	2996	41	mixing	mix	VBG
12350	2996	42	the	the	DT
12350	2996	43	chicken	chicken	NN
12350	2996	44	and	and	CC
12350	2996	45	celery	celery	NN
12350	2996	46	,	,	,
12350	2996	47	using	use	VBG
12350	2996	48	two	two	CD
12350	2996	49	silver	silver	NN
12350	2996	50	forks	fork	NNS
12350	2996	51	to	to	TO
12350	2996	52	do	do	VB
12350	2996	53	this	this	DT
12350	2996	54	.	.	.
12350	2997	1	Rub	rub	VB
12350	2997	2	the	the	DT
12350	2997	3	yolks	yolk	NNS
12350	2997	4	of	of	IN
12350	2997	5	six	six	CD
12350	2997	6	hard	hard	RB
12350	2997	7	-	-	HYPH
12350	2997	8	boiled	boil	VBN
12350	2997	9	eggs	egg	NNS
12350	2997	10	as	as	RB
12350	2997	11	fine	fine	JJ
12350	2997	12	as	as	IN
12350	2997	13	possible	possible	JJ
12350	2997	14	,	,	,
12350	2997	15	add	add	VB
12350	2997	16	one	one	CD
12350	2997	17	-	-	HYPH
12350	2997	18	half	half	NN
12350	2997	19	teaspoon	teaspoon	NN
12350	2997	20	of	of	IN
12350	2997	21	salt	salt	NN
12350	2997	22	,	,	,
12350	2997	23	white	white	JJ
12350	2997	24	pepper	pepper	NN
12350	2997	25	,	,	,
12350	2997	26	four	four	CD
12350	2997	27	tablespoons	tablespoon	NNS
12350	2997	28	of	of	IN
12350	2997	29	chicken	chicken	NN
12350	2997	30	-	-	HYPH
12350	2997	31	fat	fat	NN
12350	2997	32	that	that	WDT
12350	2997	33	has	have	VBZ
12350	2997	34	been	be	VBN
12350	2997	35	skimmed	skim	VBN
12350	2997	36	off	off	RP
12350	2997	37	the	the	DT
12350	2997	38	broth	broth	NN
12350	2997	39	,	,	,
12350	2997	40	adding	add	VBG
12350	2997	41	one	one	CD
12350	2997	42	at	at	IN
12350	2997	43	a	a	DT
12350	2997	44	time	time	NN
12350	2997	45	,	,	,
12350	2997	46	stirring	stir	VBG
12350	2997	47	constantly	constantly	RB
12350	2997	48	,	,	,
12350	2997	49	one	one	CD
12350	2997	50	tablespoon	tablespoon	NN
12350	2997	51	of	of	IN
12350	2997	52	best	good	JJS
12350	2997	53	prepared	prepared	JJ
12350	2997	54	mustard	mustard	NN
12350	2997	55	,	,	,
12350	2997	56	two	two	CD
12350	2997	57	teaspoons	teaspoon	NNS
12350	2997	58	each	each	DT
12350	2997	59	mustard	mustard	NN
12350	2997	60	seed	seed	NN
12350	2997	61	and	and	CC
12350	2997	62	celery	celery	NN
12350	2997	63	seed	seed	NN
12350	2997	64	,	,	,
12350	2997	65	and	and	CC
12350	2997	66	two	two	CD
12350	2997	67	tablespoons	tablespoon	NNS
12350	2997	68	of	of	IN
12350	2997	69	white	white	JJ
12350	2997	70	sugar	sugar	NN
12350	2997	71	;	;	:
12350	2997	72	add	add	VB
12350	2997	73	gradually	gradually	RB
12350	2997	74	,	,	,
12350	2997	75	stirring	stir	VBG
12350	2997	76	constantly	constantly	RB
12350	2997	77	,	,	,
12350	2997	78	one	one	CD
12350	2997	79	cup	cup	NN
12350	2997	80	of	of	IN
12350	2997	81	white	white	JJ
12350	2997	82	wine	wine	NN
12350	2997	83	vinegar	vinegar	NN
12350	2997	84	.	.	.
12350	2998	1	Pour	pour	VB
12350	2998	2	this	this	DT
12350	2998	3	dressing	dressing	NN
12350	2998	4	over	over	IN
12350	2998	5	the	the	DT
12350	2998	6	chicken	chicken	NN
12350	2998	7	and	and	CC
12350	2998	8	celery	celery	NN
12350	2998	9	and	and	CC
12350	2998	10	toss	toss	VB
12350	2998	11	lightly	lightly	RB
12350	2998	12	with	with	IN
12350	2998	13	the	the	DT
12350	2998	14	silver	silver	JJ
12350	2998	15	forks	fork	NNS
12350	2998	16	.	.	.
12350	2999	1	Line	line	VB
12350	2999	2	a	a	DT
12350	2999	3	large	large	JJ
12350	2999	4	salad	salad	NN
12350	2999	5	bowl	bowl	NN
12350	2999	6	with	with	IN
12350	2999	7	lettuce	lettuce	NN
12350	2999	8	leaves	leave	NNS
12350	2999	9	,	,	,
12350	2999	10	pour	pour	VBP
12350	2999	11	in	in	IN
12350	2999	12	the	the	DT
12350	2999	13	salad	salad	NN
12350	2999	14	and	and	CC
12350	2999	15	garnish	garnish	VB
12350	2999	16	the	the	DT
12350	2999	17	top	top	NN
12350	2999	18	with	with	IN
12350	2999	19	the	the	DT
12350	2999	20	chopped	chop	VBN
12350	2999	21	whites	white	NNS
12350	2999	22	of	of	IN
12350	2999	23	six	six	CD
12350	2999	24	hard	hard	RB
12350	2999	25	-	-	HYPH
12350	2999	26	boiled	boil	VBN
12350	2999	27	eggs	egg	NNS
12350	2999	28	;	;	:
12350	2999	29	pour	pour	VB
12350	2999	30	a	a	DT
12350	2999	31	pint	pint	NN
12350	2999	32	of	of	IN
12350	2999	33	mayonnaise	mayonnaise	NN
12350	2999	34	over	over	IN
12350	2999	35	the	the	DT
12350	2999	36	salad	salad	NN
12350	2999	37	just	just	RB
12350	2999	38	before	before	IN
12350	2999	39	serving	serve	VBG
12350	2999	40	.	.	.
12350	3000	1	A	a	DT
12350	3000	2	neat	neat	JJ
12350	3000	3	way	way	NN
12350	3000	4	is	be	VBZ
12350	3000	5	to	to	TO
12350	3000	6	serve	serve	VB
12350	3000	7	the	the	DT
12350	3000	8	salad	salad	NN
12350	3000	9	in	in	IN
12350	3000	10	individual	individual	JJ
12350	3000	11	salad	salad	NN
12350	3000	12	dishes	dish	NNS
12350	3000	13	,	,	,
12350	3000	14	lining	line	VBG
12350	3000	15	each	each	DT
12350	3000	16	dish	dish	NN
12350	3000	17	with	with	IN
12350	3000	18	a	a	DT
12350	3000	19	lettuce	lettuce	NN
12350	3000	20	leaf	leaf	NN
12350	3000	21	,	,	,
12350	3000	22	garnish	garnish	VB
12350	3000	23	the	the	DT
12350	3000	24	salad	salad	NN
12350	3000	25	with	with	IN
12350	3000	26	an	an	DT
12350	3000	27	olive	olive	NN
12350	3000	28	stuck	stick	VBN
12350	3000	29	up	up	RP
12350	3000	30	in	in	IN
12350	3000	31	the	the	DT
12350	3000	32	center	center	NN
12350	3000	33	of	of	IN
12350	3000	34	each	each	DT
12350	3000	35	portion	portion	NN
12350	3000	36	.	.	.
12350	3001	1	The	the	DT
12350	3001	2	bones	bone	NNS
12350	3001	3	of	of	IN
12350	3001	4	the	the	DT
12350	3001	5	chicken	chicken	NN
12350	3001	6	may	may	MD
12350	3001	7	be	be	VB
12350	3001	8	used	use	VBN
12350	3001	9	for	for	IN
12350	3001	10	soup	soup	NN
12350	3001	11	,	,	,
12350	3001	12	letting	let	VBG
12350	3001	13	them	-PRON-	PRP
12350	3001	14	simmer	simmer	NN
12350	3001	15	in	in	IN
12350	3001	16	water	water	NN
12350	3001	17	to	to	TO
12350	3001	18	cover	cover	VB
12350	3001	19	for	for	IN
12350	3001	20	three	three	CD
12350	3001	21	hours	hour	NNS
12350	3001	22	.	.	.
12350	3002	1	BRAIN	BRAIN	NNP
12350	3002	2	SALAD	SALAD	NNP
12350	3002	3	Scald	Scald	NNP
12350	3002	4	brains	brain	VBZ
12350	3002	5	with	with	IN
12350	3002	6	boiling	boil	VBG
12350	3002	7	hot	hot	JJ
12350	3002	8	water	water	NN
12350	3002	9	to	to	TO
12350	3002	10	cleanse	cleanse	VB
12350	3002	11	thoroughly	thoroughly	RB
12350	3002	12	.	.	.
12350	3003	1	Boil	Boil	NNP
12350	3003	2	until	until	IN
12350	3003	3	tender	tender	NN
12350	3003	4	,	,	,
12350	3003	5	in	in	IN
12350	3003	6	fresh	fresh	JJ
12350	3003	7	cold	cold	JJ
12350	3003	8	salt	salt	NN
12350	3003	9	water	water	NN
12350	3003	10	,	,	,
12350	3003	11	being	be	VBG
12350	3003	12	careful	careful	JJ
12350	3003	13	to	to	TO
12350	3003	14	remove	remove	VB
12350	3003	15	from	from	IN
12350	3003	16	water	water	NN
12350	3003	17	while	while	IN
12350	3003	18	it	-PRON-	PRP
12350	3003	19	is	be	VBZ
12350	3003	20	yet	yet	RB
12350	3003	21	firm	firm	JJ
12350	3003	22	.	.	.
12350	3004	1	Slice	slice	VB
12350	3004	2	lengthwise	lengthwise	RB
12350	3004	3	and	and	CC
12350	3004	4	lay	lie	VBD
12350	3004	5	in	in	IN
12350	3004	6	dish	dish	NN
12350	3004	7	.	.	.
12350	3005	1	Pour	pour	VB
12350	3005	2	over	over	IN
12350	3005	3	one	one	CD
12350	3005	4	-	-	HYPH
12350	3005	5	half	half	NN
12350	3005	6	cup	cup	NN
12350	3005	7	of	of	IN
12350	3005	8	vinegar	vinegar	NN
12350	3005	9	,	,	,
12350	3005	10	which	which	WDT
12350	3005	11	has	have	VBZ
12350	3005	12	been	be	VBN
12350	3005	13	sweetened	sweeten	VBN
12350	3005	14	with	with	IN
12350	3005	15	a	a	DT
12350	3005	16	pinch	pinch	NN
12350	3005	17	of	of	IN
12350	3005	18	sugar	sugar	NN
12350	3005	19	to	to	TO
12350	3005	20	remove	remove	VB
12350	3005	21	sharp	sharp	JJ
12350	3005	22	taste	taste	NN
12350	3005	23	,	,	,
12350	3005	24	pinch	pinch	NN
12350	3005	25	of	of	IN
12350	3005	26	salt	salt	NN
12350	3005	27	and	and	CC
12350	3005	28	pepper	pepper	NN
12350	3005	29	.	.	.
12350	3006	1	Garnish	garnish	VB
12350	3006	2	with	with	IN
12350	3006	3	parsley	parsley	NN
12350	3006	4	and	and	CC
12350	3006	5	serve	serve	VB
12350	3006	6	cold	cold	JJ
12350	3006	7	.	.	.
12350	3007	1	Can	Can	MD
12350	3007	2	also	also	RB
12350	3007	3	be	be	VB
12350	3007	4	served	serve	VBN
12350	3007	5	with	with	IN
12350	3007	6	mayonnaise	mayonnaise	NN
12350	3007	7	.	.	.
12350	3008	1	SWEETBREAD	sweetbread	DT
12350	3008	2	SALAD	SALAD	NNP
12350	3008	3	Take	take	VBP
12350	3008	4	cucumbers	cucumber	NNS
12350	3008	5	and	and	CC
12350	3008	6	cut	cut	VBD
12350	3008	7	lengthwise	lengthwise	RB
12350	3008	8	to	to	TO
12350	3008	9	serve	serve	VB
12350	3008	10	the	the	DT
12350	3008	11	salad	salad	NN
12350	3008	12	in	in	IN
12350	3008	13	;	;	:
12350	3008	14	scrape	scrape	VB
12350	3008	15	out	out	RP
12350	3008	16	the	the	DT
12350	3008	17	inside	inside	NN
12350	3008	18	and	and	CC
12350	3008	19	salt	salt	NN
12350	3008	20	well	well	RB
12350	3008	21	,	,	,
12350	3008	22	then	then	RB
12350	3008	23	squeeze	squeeze	VB
12350	3008	24	and	and	CC
12350	3008	25	use	use	VB
12350	3008	26	this	this	DT
12350	3008	27	to	to	TO
12350	3008	28	mix	mix	VB
12350	3008	29	with	with	IN
12350	3008	30	the	the	DT
12350	3008	31	filling	filling	NN
12350	3008	32	.	.	.
12350	3009	1	Take	take	VB
12350	3009	2	a	a	DT
12350	3009	3	pair	pair	NN
12350	3009	4	of	of	IN
12350	3009	5	sweetbreads	sweetbread	NNS
12350	3009	6	,	,	,
12350	3009	7	or	or	CC
12350	3009	8	calf	calf	NN
12350	3009	9	's	's	POS
12350	3009	10	brains	brain	NNS
12350	3009	11	,	,	,
12350	3009	12	wash	wash	VB
12350	3009	13	well	well	RB
12350	3009	14	,	,	,
12350	3009	15	and	and	CC
12350	3009	16	boil	boil	VB
12350	3009	17	;	;	:
12350	3009	18	when	when	WRB
12350	3009	19	done	do	VBN
12350	3009	20	,	,	,
12350	3009	21	throw	throw	VBP
12350	3009	22	in	in	RP
12350	3009	23	cold	cold	JJ
12350	3009	24	water	water	NN
12350	3009	25	at	at	IN
12350	3009	26	once	once	RB
12350	3009	27	and	and	CC
12350	3009	28	skim	skim	VB
12350	3009	29	them	-PRON-	PRP
12350	3009	30	;	;	:
12350	3009	31	chop	chop	NNP
12350	3009	32	fine	fine	RB
12350	3009	33	,	,	,
12350	3009	34	add	add	VB
12350	3009	35	bunch	bunch	NN
12350	3009	36	of	of	IN
12350	3009	37	celery	celery	NN
12350	3009	38	(	(	-LRB-
12350	3009	39	if	if	IN
12350	3009	40	you	-PRON-	PRP
12350	3009	41	can	can	MD
12350	3009	42	get	get	VB
12350	3009	43	it	-PRON-	PRP
12350	3009	44	)	)	-RRB-
12350	3009	45	,	,	,
12350	3009	46	one	one	PRP
12350	3009	47	can	can	MD
12350	3009	48	of	of	IN
12350	3009	49	French	french	JJ
12350	3009	50	peas	pea	NNS
12350	3009	51	,	,	,
12350	3009	52	scraped	scrape	VBD
12350	3009	53	part	part	NN
12350	3009	54	of	of	IN
12350	3009	55	cucumber	cucumber	NN
12350	3009	56	;	;	:
12350	3009	57	mix	mix	VB
12350	3009	58	all	all	DT
12350	3009	59	together	together	RB
12350	3009	60	and	and	CC
12350	3009	61	season	season	NN
12350	3009	62	.	.	.
12350	3010	1	Make	make	VB
12350	3010	2	a	a	DT
12350	3010	3	mayonnaise	mayonnaise	NN
12350	3010	4	,	,	,
12350	3010	5	mix	mix	VB
12350	3010	6	with	with	IN
12350	3010	7	it	-PRON-	PRP
12350	3010	8	,	,	,
12350	3010	9	and	and	CC
12350	3010	10	fill	fill	VB
12350	3010	11	the	the	DT
12350	3010	12	cucumber	cucumber	NN
12350	3010	13	shells	shell	NNS
12350	3010	14	;	;	:
12350	3010	15	keep	keep	VB
12350	3010	16	all	all	DT
12350	3010	17	cold	cold	JJ
12350	3010	18	,	,	,
12350	3010	19	and	and	CC
12350	3010	20	serve	serve	VB
12350	3010	21	on	on	IN
12350	3010	22	lettuce	lettuce	NN
12350	3010	23	leaf	leaf	NN
12350	3010	24	.	.	.
12350	3011	1	VEAL	VEAL	NNP
12350	3011	2	SALAD	SALAD	NNP
12350	3011	3	Cut	Cut	NNP
12350	3011	4	cold	cold	JJ
12350	3011	5	veal	veal	NN
12350	3011	6	in	in	IN
12350	3011	7	half	half	JJ
12350	3011	8	-	-	HYPH
12350	3011	9	inch	inch	NN
12350	3011	10	slices	slice	NNS
12350	3011	11	,	,	,
12350	3011	12	season	season	NN
12350	3011	13	with	with	IN
12350	3011	14	two	two	CD
12350	3011	15	tablespoons	tablespoon	NNS
12350	3011	16	of	of	IN
12350	3011	17	vinegar	vinegar	NN
12350	3011	18	,	,	,
12350	3011	19	pinch	pinch	NN
12350	3011	20	of	of	IN
12350	3011	21	salt	salt	NN
12350	3011	22	and	and	CC
12350	3011	23	pepper	pepper	NN
12350	3011	24	.	.	.
12350	3012	1	Make	make	VB
12350	3012	2	a	a	DT
12350	3012	3	dressing	dressing	NN
12350	3012	4	using	use	VBG
12350	3012	5	the	the	DT
12350	3012	6	yolks	yolk	NNS
12350	3012	7	of	of	IN
12350	3012	8	three	three	CD
12350	3012	9	hard	hard	RB
12350	3012	10	-	-	HYPH
12350	3012	11	boiled	boil	VBN
12350	3012	12	eggs	egg	NNS
12350	3012	13	,	,	,
12350	3012	14	mashed	mash	VBD
12350	3012	15	smooth	smooth	RB
12350	3012	16	,	,	,
12350	3012	17	add	add	VB
12350	3012	18	gradually	gradually	RB
12350	3012	19	two	two	CD
12350	3012	20	tablespoons	tablespoon	NNS
12350	3012	21	of	of	IN
12350	3012	22	melted	melt	VBN
12350	3012	23	cold	cold	JJ
12350	3012	24	chicken	chicken	NN
12350	3012	25	or	or	CC
12350	3012	26	turkey	turkey	NNP
12350	3012	27	grease	grease	NNP
12350	3012	28	,	,	,
12350	3012	29	stir	stir	VBP
12350	3012	30	until	until	IN
12350	3012	31	smooth	smooth	JJ
12350	3012	32	and	and	CC
12350	3012	33	thick	thick	JJ
12350	3012	34	,	,	,
12350	3012	35	then	then	RB
12350	3012	36	add	add	VB
12350	3012	37	one	one	CD
12350	3012	38	teaspoon	teaspoon	NN
12350	3012	39	of	of	IN
12350	3012	40	prepared	prepared	JJ
12350	3012	41	mustard	mustard	NN
12350	3012	42	,	,	,
12350	3012	43	large	large	JJ
12350	3012	44	pinch	pinch	NN
12350	3012	45	of	of	IN
12350	3012	46	salt	salt	NN
12350	3012	47	and	and	CC
12350	3012	48	pepper	pepper	NN
12350	3012	49	,	,	,
12350	3012	50	one	one	CD
12350	3012	51	teaspoon	teaspoon	NN
12350	3012	52	of	of	IN
12350	3012	53	sugar	sugar	NN
12350	3012	54	,	,	,
12350	3012	55	one	one	CD
12350	3012	56	teaspoon	teaspoon	NN
12350	3012	57	each	each	DT
12350	3012	58	of	of	IN
12350	3012	59	mustard	mustard	NN
12350	3012	60	and	and	CC
12350	3012	61	celery	celery	NN
12350	3012	62	seed	seed	NN
12350	3012	63	,	,	,
12350	3012	64	and	and	CC
12350	3012	65	five	five	CD
12350	3012	66	tablespoons	tablespoon	NNS
12350	3012	67	of	of	IN
12350	3012	68	white	white	JJ
12350	3012	69	vinegar	vinegar	NN
12350	3012	70	.	.	.
12350	3013	1	Mix	mix	VB
12350	3013	2	the	the	DT
12350	3013	3	dressing	dressing	NN
12350	3013	4	well	well	RB
12350	3013	5	with	with	IN
12350	3013	6	the	the	DT
12350	3013	7	veal	veal	NN
12350	3013	8	,	,	,
12350	3013	9	and	and	CC
12350	3013	10	serve	serve	VB
12350	3013	11	with	with	IN
12350	3013	12	or	or	CC
12350	3013	13	without	without	IN
12350	3013	14	lettuce	lettuce	NN
12350	3013	15	leaves	leave	NNS
12350	3013	16	.	.	.
12350	3014	1	NEAPOLITAN	neapolitan	NN
12350	3014	2	SALAD	SALAD	NNP
12350	3014	3	Take	take	VBP
12350	3014	4	some	some	DT
12350	3014	5	white	white	JJ
12350	3014	6	meat	meat	NN
12350	3014	7	of	of	IN
12350	3014	8	a	a	DT
12350	3014	9	turkey	turkey	NN
12350	3014	10	,	,	,
12350	3014	11	cut	cut	VBN
12350	3014	12	up	up	RP
12350	3014	13	fine	fine	RB
12350	3014	14	,	,	,
12350	3014	15	cut	cut	VBD
12350	3014	16	up	up	RP
12350	3014	17	a	a	DT
12350	3014	18	few	few	JJ
12350	3014	19	pickles	pickle	NNS
12350	3014	20	the	the	DT
12350	3014	21	same	same	JJ
12350	3014	22	way	way	NN
12350	3014	23	,	,	,
12350	3014	24	a	a	DT
12350	3014	25	few	few	JJ
12350	3014	26	beets	beet	NNS
12350	3014	27	,	,	,
12350	3014	28	one	one	CD
12350	3014	29	or	or	CC
12350	3014	30	two	two	CD
12350	3014	31	carrots	carrot	NNS
12350	3014	32	,	,	,
12350	3014	33	a	a	DT
12350	3014	34	few	few	JJ
12350	3014	35	potatoes	potato	NNS
12350	3014	36	(	(	-LRB-
12350	3014	37	the	the	DT
12350	3014	38	carrots	carrot	NNS
12350	3014	39	and	and	CC
12350	3014	40	potatoes	potato	NNS
12350	3014	41	must	must	MD
12350	3014	42	be	be	VB
12350	3014	43	parboiled	parboil	VBN
12350	3014	44	)	)	-RRB-
12350	3014	45	,	,	,
12350	3014	46	also	also	RB
12350	3014	47	a	a	DT
12350	3014	48	few	few	JJ
12350	3014	49	stalks	stalk	NNS
12350	3014	50	of	of	IN
12350	3014	51	asparagus	asparagus	NN
12350	3014	52	;	;	:
12350	3014	53	chop	chop	VB
12350	3014	54	up	up	RP
12350	3014	55	a	a	DT
12350	3014	56	bunch	bunch	NN
12350	3014	57	of	of	IN
12350	3014	58	crisp	crisp	JJ
12350	3014	59	,	,	,
12350	3014	60	white	white	NNP
12350	3014	61	celery	celery	NNP
12350	3014	62	;	;	:
12350	3014	63	a	a	DT
12350	3014	64	whole	whole	JJ
12350	3014	65	celery	celery	NN
12350	3014	66	root	root	NN
12350	3014	67	(	(	-LRB-
12350	3014	68	parboiled	parboil	VBN
12350	3014	69	)	)	-RRB-
12350	3014	70	,	,	,
12350	3014	71	sprinkle	sprinkle	VB
12350	3014	72	all	all	DT
12350	3014	73	with	with	IN
12350	3014	74	fine	fine	JJ
12350	3014	75	salt	salt	NN
12350	3014	76	and	and	CC
12350	3014	77	pour	pour	VB
12350	3014	78	a	a	DT
12350	3014	79	mayonnaise	mayonnaise	NN
12350	3014	80	dressing	dress	VBG
12350	3014	81	over	over	IN
12350	3014	82	it	-PRON-	PRP
12350	3014	83	.	.	.
12350	3015	1	Line	line	VB
12350	3015	2	the	the	DT
12350	3015	3	salad	salad	NN
12350	3015	4	bowl	bowl	NN
12350	3015	5	with	with	IN
12350	3015	6	lettuce	lettuce	NN
12350	3015	7	leaves	leave	NNS
12350	3015	8	or	or	CC
12350	3015	9	white	white	JJ
12350	3015	10	cabbage	cabbage	NN
12350	3015	11	leaves	leave	NNS
12350	3015	12	.	.	.
12350	3016	1	Add	add	VB
12350	3016	2	a	a	DT
12350	3016	3	few	few	JJ
12350	3016	4	hard	hard	RB
12350	3016	5	-	-	HYPH
12350	3016	6	boiled	boil	VBN
12350	3016	7	eggs	egg	NNS
12350	3016	8	and	and	CC
12350	3016	9	capers	caper	NNS
12350	3016	10	;	;	:
12350	3016	11	garnish	garnish	VB
12350	3016	12	with	with	IN
12350	3016	13	sprigs	sprig	NNS
12350	3016	14	of	of	IN
12350	3016	15	fresh	fresh	JJ
12350	3016	16	parsley	parsley	NN
12350	3016	17	.	.	.
12350	3017	1	POLISH	POLISH	NNP
12350	3017	2	SALAD	SALAD	NNP
12350	3017	3	,	,	,
12350	3017	4	OR	or	CC
12350	3017	5	SALAD	SALAD	NNP
12350	3017	6	PIQUANT	PIQUANT	NNP
12350	3017	7	Lay	lay	VB
12350	3017	8	half	half	PDT
12350	3017	9	a	a	DT
12350	3017	10	dozen	dozen	NN
12350	3017	11	or	or	CC
12350	3017	12	more	more	RBR
12350	3017	13	large	large	JJ
12350	3017	14	salt	salt	NN
12350	3017	15	pickles	pickle	NNS
12350	3017	16	in	in	IN
12350	3017	17	water	water	NN
12350	3017	18	for	for	IN
12350	3017	19	about	about	RB
12350	3017	20	six	six	CD
12350	3017	21	hours	hour	NNS
12350	3017	22	,	,	,
12350	3017	23	then	then	RB
12350	3017	24	drain	drain	VB
12350	3017	25	off	off	RP
12350	3017	26	all	all	PDT
12350	3017	27	the	the	DT
12350	3017	28	water	water	NN
12350	3017	29	.	.	.
12350	3018	1	Chop	chop	VB
12350	3018	2	up	up	RP
12350	3018	3	two	two	CD
12350	3018	4	sour	sour	JJ
12350	3018	5	apples	apple	NNS
12350	3018	6	,	,	,
12350	3018	7	one	one	CD
12350	3018	8	large	large	JJ
12350	3018	9	onion	onion	NN
12350	3018	10	or	or	CC
12350	3018	11	two	two	CD
12350	3018	12	small	small	JJ
12350	3018	13	ones	one	NNS
12350	3018	14	,	,	,
12350	3018	15	chop	chop	VB
12350	3018	16	the	the	DT
12350	3018	17	pickles	pickle	NNS
12350	3018	18	and	and	CC
12350	3018	19	mix	mix	VB
12350	3018	20	all	all	DT
12350	3018	21	thoroughly	thoroughly	RB
12350	3018	22	in	in	IN
12350	3018	23	a	a	DT
12350	3018	24	bowl	bowl	NN
12350	3018	25	and	and	CC
12350	3018	26	sprinkle	sprinkle	VB
12350	3018	27	over	over	IN
12350	3018	28	them	-PRON-	PRP
12350	3018	29	a	a	DT
12350	3018	30	scant	scant	JJ
12350	3018	31	half	half	JJ
12350	3018	32	teaspoon	teaspoon	NN
12350	3018	33	of	of	IN
12350	3018	34	pepper	pepper	NN
12350	3018	35	(	(	-LRB-
12350	3018	36	white	white	NNP
12350	3018	37	)	)	-RRB-
12350	3018	38	and	and	CC
12350	3018	39	a	a	DT
12350	3018	40	tablespoon	tablespoon	NN
12350	3018	41	of	of	IN
12350	3018	42	sugar	sugar	NN
12350	3018	43	(	(	-LRB-
12350	3018	44	either	either	CC
12350	3018	45	white	white	JJ
12350	3018	46	or	or	CC
12350	3018	47	brown	brown	JJ
12350	3018	48	)	)	-RRB-
12350	3018	49	,	,	,
12350	3018	50	adding	add	VBG
12350	3018	51	a	a	DT
12350	3018	52	pinch	pinch	NN
12350	3018	53	of	of	IN
12350	3018	54	salt	salt	NN
12350	3018	55	if	if	IN
12350	3018	56	necessary	necessary	JJ
12350	3018	57	.	.	.
12350	3019	1	Pour	pour	VB
12350	3019	2	enough	enough	JJ
12350	3019	3	white	white	JJ
12350	3019	4	wine	wine	NN
12350	3019	5	vinegar	vinegar	NN
12350	3019	6	over	over	IN
12350	3019	7	all	all	DT
12350	3019	8	to	to	TO
12350	3019	9	just	just	RB
12350	3019	10	cover	cover	VB
12350	3019	11	.	.	.
12350	3020	1	Do	do	VBP
12350	3020	2	not	not	RB
12350	3020	3	make	make	VB
12350	3020	4	more	more	JJR
12350	3020	5	at	at	IN
12350	3020	6	a	a	DT
12350	3020	7	time	time	NN
12350	3020	8	than	than	IN
12350	3020	9	you	-PRON-	PRP
12350	3020	10	can	can	MD
12350	3020	11	use	use	VB
12350	3020	12	up	up	RP
12350	3020	13	in	in	IN
12350	3020	14	a	a	DT
12350	3020	15	week	week	NN
12350	3020	16	,	,	,
12350	3020	17	as	as	IN
12350	3020	18	it	-PRON-	PRP
12350	3020	19	will	will	MD
12350	3020	20	not	not	RB
12350	3020	21	keep	keep	VB
12350	3020	22	longer	long	RBR
12350	3020	23	.	.	.
12350	3021	1	*	*	NFP
12350	3021	2	FRESH	fresh	JJ
12350	3021	3	FRUITS	FRUITS	NNP
12350	3021	4	AND	and	CC
12350	3021	5	COMPOTE	compote	NN
12350	3021	6	*	*	NFP
12350	3021	7	Always	always	RB
12350	3021	8	select	select	VBP
12350	3021	9	the	the	DT
12350	3021	10	best	good	JJS
12350	3021	11	fruit	fruit	NN
12350	3021	12	,	,	,
12350	3021	13	as	as	IN
12350	3021	14	it	-PRON-	PRP
12350	3021	15	is	be	VBZ
12350	3021	16	the	the	DT
12350	3021	17	cheapest	cheap	JJS
12350	3021	18	,	,	,
12350	3021	19	and	and	CC
12350	3021	20	requires	require	VBZ
12350	3021	21	less	less	JJR
12350	3021	22	sugar	sugar	NN
12350	3021	23	;	;	:
12350	3021	24	and	and	CC
12350	3021	25	where	where	WRB
12350	3021	26	every	every	DT
12350	3021	27	piece	piece	NN
12350	3021	28	of	of	IN
12350	3021	29	fruit	fruit	NN
12350	3021	30	or	or	CC
12350	3021	31	every	every	DT
12350	3021	32	berry	berry	NN
12350	3021	33	is	be	VBZ
12350	3021	34	perfect	perfect	JJ
12350	3021	35	,	,	,
12350	3021	36	there	there	EX
12350	3021	37	is	be	VBZ
12350	3021	38	no	no	DT
12350	3021	39	waste	waste	NN
12350	3021	40	.	.	.
12350	3022	1	Raspberries	raspberry	NNS
12350	3022	2	are	be	VBP
12350	3022	3	apt	apt	JJ
12350	3022	4	to	to	TO
12350	3022	5	harbor	harbor	VB
12350	3022	6	worms	worm	NNS
12350	3022	7	and	and	CC
12350	3022	8	therefore	therefore	RB
12350	3022	9	the	the	DT
12350	3022	10	freshly	freshly	RB
12350	3022	11	picked	pick	VBN
12350	3022	12	berries	berry	NNS
12350	3022	13	are	be	VBP
12350	3022	14	safest	safe	JJS
12350	3022	15	.	.	.
12350	3023	1	BLUEBERRIES	BLUEBERRIES	NNP
12350	3023	2	Wash	wash	VBP
12350	3023	3	and	and	CC
12350	3023	4	pick	pick	VBP
12350	3023	5	over	over	RP
12350	3023	6	carefully	carefully	RB
12350	3023	7	,	,	,
12350	3023	8	drain	drain	VB
12350	3023	9	off	off	RP
12350	3023	10	all	all	PDT
12350	3023	11	the	the	DT
12350	3023	12	water	water	NN
12350	3023	13	,	,	,
12350	3023	14	sprinkle	sprinkle	VB
12350	3023	15	powdered	powdered	JJ
12350	3023	16	sugar	sugar	NN
12350	3023	17	over	over	IN
12350	3023	18	them	-PRON-	PRP
12350	3023	19	and	and	CC
12350	3023	20	serve	serve	VB
12350	3023	21	with	with	IN
12350	3023	22	cream	cream	NN
12350	3023	23	or	or	CC
12350	3023	24	milk	milk	NN
12350	3023	25	.	.	.
12350	3024	1	RASPBERRIES	raspberry	NNS
12350	3024	2	Pick	pick	VBP
12350	3024	3	over	over	RB
12350	3024	4	carefully	carefully	RB
12350	3024	5	,	,	,
12350	3024	6	set	set	VBN
12350	3024	7	on	on	IN
12350	3024	8	ice	ice	NN
12350	3024	9	,	,	,
12350	3024	10	and	and	CC
12350	3024	11	serve	serve	VB
12350	3024	12	in	in	IN
12350	3024	13	a	a	DT
12350	3024	14	dish	dish	NN
12350	3024	15	unsugared	unsugared	JJ
12350	3024	16	.	.	.
12350	3025	1	Strawberries	strawberry	NNS
12350	3025	2	may	may	MD
12350	3025	3	be	be	VB
12350	3025	4	served	serve	VBN
12350	3025	5	as	as	IN
12350	3025	6	above	above	RB
12350	3025	7	.	.	.
12350	3026	1	RASPBERRIES	raspberry	NNS
12350	3026	2	AND	and	CC
12350	3026	3	CURRANTS	currant	NNS
12350	3026	4	These	these	DT
12350	3026	5	berries	berry	NNS
12350	3026	6	,	,	,
12350	3026	7	mixed	mix	VBN
12350	3026	8	,	,	,
12350	3026	9	make	make	VBP
12350	3026	10	a	a	DT
12350	3026	11	very	very	RB
12350	3026	12	palatable	palatable	JJ
12350	3026	13	dish	dish	NN
12350	3026	14	.	.	.
12350	3027	1	Set	Set	VBN
12350	3027	2	on	on	IN
12350	3027	3	ice	ice	NN
12350	3027	4	until	until	IN
12350	3027	5	ready	ready	JJ
12350	3027	6	to	to	TO
12350	3027	7	serve	serve	VB
12350	3027	8	.	.	.
12350	3028	1	Then	then	RB
12350	3028	2	pile	pile	VB
12350	3028	3	in	in	IN
12350	3028	4	a	a	DT
12350	3028	5	mound	mound	NN
12350	3028	6	,	,	,
12350	3028	7	strewing	strew	VBG
12350	3028	8	plenty	plenty	NN
12350	3028	9	of	of	IN
12350	3028	10	pulverized	pulverized	JJ
12350	3028	11	sugar	sugar	NN
12350	3028	12	among	among	IN
12350	3028	13	them	-PRON-	PRP
12350	3028	14	.	.	.
12350	3029	1	As	as	IN
12350	3029	2	you	-PRON-	PRP
12350	3029	3	do	do	VBP
12350	3029	4	this	this	DT
12350	3029	5	,	,	,
12350	3029	6	garnish	garnish	VB
12350	3029	7	the	the	DT
12350	3029	8	base	base	NN
12350	3029	9	with	with	IN
12350	3029	10	white	white	JJ
12350	3029	11	or	or	CC
12350	3029	12	black	black	JJ
12350	3029	13	currants	currant	NNS
12350	3029	14	(	(	-LRB-
12350	3029	15	blackberries	blackberry	NNS
12350	3029	16	look	look	VBP
12350	3029	17	pretty	pretty	RB
12350	3029	18	also	also	RB
12350	3029	19	)	)	-RRB-
12350	3029	20	in	in	IN
12350	3029	21	bunches	bunche	NNS
12350	3029	22	.	.	.
12350	3030	1	Eat	eat	VB
12350	3030	2	with	with	IN
12350	3030	3	cream	cream	NN
12350	3030	4	or	or	CC
12350	3030	5	wine	wine	NN
12350	3030	6	.	.	.
12350	3031	1	STRAWBERRIES	strawberry	NNS
12350	3031	2	Pick	pick	VB
12350	3031	3	nice	nice	JJ
12350	3031	4	ripe	ripe	JJ
12350	3031	5	berries	berry	NNS
12350	3031	6	,	,	,
12350	3031	7	pile	pile	VB
12350	3031	8	them	-PRON-	PRP
12350	3031	9	in	in	IN
12350	3031	10	a	a	DT
12350	3031	11	fruit	fruit	NN
12350	3031	12	dish	dish	NN
12350	3031	13	.	.	.
12350	3032	1	Strew	Strew	VBN
12350	3032	2	plenty	plenty	NN
12350	3032	3	of	of	IN
12350	3032	4	pulverized	pulverized	JJ
12350	3032	5	sugar	sugar	NN
12350	3032	6	over	over	IN
12350	3032	7	them	-PRON-	PRP
12350	3032	8	and	and	CC
12350	3032	9	garnish	garnish	VBP
12350	3032	10	with	with	IN
12350	3032	11	round	round	JJ
12350	3032	12	slices	slice	NNS
12350	3032	13	or	or	CC
12350	3032	14	quarters	quarter	NNS
12350	3032	15	of	of	IN
12350	3032	16	oranges	orange	NNS
12350	3032	17	,	,	,
12350	3032	18	also	also	RB
12350	3032	19	well	well	RB
12350	3032	20	sugared	sugar	VBN
12350	3032	21	.	.	.
12350	3033	1	BANANAS	bananas	NN
12350	3033	2	May	May	MD
12350	3033	3	be	be	VB
12350	3033	4	sliced	slice	VBN
12350	3033	5	according	accord	VBG
12350	3033	6	to	to	IN
12350	3033	7	fancy	fancy	JJ
12350	3033	8	,	,	,
12350	3033	9	either	either	DT
12350	3033	10	round	round	NN
12350	3033	11	or	or	CC
12350	3033	12	lengthwise	lengthwise	RB
12350	3033	13	.	.	.
12350	3034	1	Set	Set	VBN
12350	3034	2	on	on	IN
12350	3034	3	ice	ice	NN
12350	3034	4	until	until	IN
12350	3034	5	required	require	VBN
12350	3034	6	.	.	.
12350	3035	1	Then	then	RB
12350	3035	2	add	add	VB
12350	3035	3	sugar	sugar	NN
12350	3035	4	,	,	,
12350	3035	5	wine	wine	NN
12350	3035	6	or	or	CC
12350	3035	7	orange	orange	NN
12350	3035	8	juice	juice	NN
12350	3035	9	.	.	.
12350	3036	1	In	in	IN
12350	3036	2	serving	serve	VBG
12350	3036	3	,	,	,
12350	3036	4	dish	dish	VB
12350	3036	5	out	out	RP
12350	3036	6	with	with	IN
12350	3036	7	a	a	DT
12350	3036	8	tablespoon	tablespoon	NN
12350	3036	9	of	of	IN
12350	3036	10	whipped	whip	VBN
12350	3036	11	cream	cream	NN
12350	3036	12	.	.	.
12350	3037	1	CHILLED	chilled	NN
12350	3037	2	BANANAS	BANANAS	NNP
12350	3037	3	Cut	Cut	NNP
12350	3037	4	ice	ice	NN
12350	3037	5	-	-	HYPH
12350	3037	6	cold	cold	JJ
12350	3037	7	bananas	banana	NNS
12350	3037	8	down	down	RP
12350	3037	9	lengthwise	lengthwise	RB
12350	3037	10	,	,	,
12350	3037	11	and	and	CC
12350	3037	12	lay	lie	VBD
12350	3037	13	these	these	DT
12350	3037	14	halves	half	NNS
12350	3037	15	on	on	IN
12350	3037	16	a	a	DT
12350	3037	17	plate	plate	NN
12350	3037	18	with	with	IN
12350	3037	19	a	a	DT
12350	3037	20	quarter	quarter	NN
12350	3037	21	of	of	IN
12350	3037	22	a	a	DT
12350	3037	23	lemon	lemon	NN
12350	3037	24	and	and	CC
12350	3037	25	a	a	DT
12350	3037	26	generous	generous	JJ
12350	3037	27	teaspoon	teaspoon	NN
12350	3037	28	of	of	IN
12350	3037	29	powdered	powdered	JJ
12350	3037	30	sugar	sugar	NN
12350	3037	31	.	.	.
12350	3038	1	Eat	eat	VB
12350	3038	2	with	with	IN
12350	3038	3	a	a	DT
12350	3038	4	fork	fork	NN
12350	3038	5	or	or	CC
12350	3038	6	spoon	spoon	NN
12350	3038	7	after	after	IN
12350	3038	8	sprinkling	sprinkle	VBG
12350	3038	9	with	with	IN
12350	3038	10	lemon	lemon	NN
12350	3038	11	juice	juice	NN
12350	3038	12	and	and	CC
12350	3038	13	dipping	dipping	NN
12350	3038	14	in	in	IN
12350	3038	15	sugar	sugar	NN
12350	3038	16	.	.	.
12350	3039	1	GRAPE	GRAPE	NNP
12350	3039	2	FRUIT	FRUIT	NNP
12350	3039	3	Cut	Cut	NNP
12350	3039	4	in	in	IN
12350	3039	5	half	half	DT
12350	3039	6	,	,	,
12350	3039	7	with	with	IN
12350	3039	8	a	a	DT
12350	3039	9	sharp	sharp	JJ
12350	3039	10	knife	knife	NN
12350	3039	11	,	,	,
12350	3039	12	remove	remove	VB
12350	3039	13	seeds	seed	NNS
12350	3039	14	,	,	,
12350	3039	15	and	and	CC
12350	3039	16	sprinkle	sprinkle	VB
12350	3039	17	with	with	IN
12350	3039	18	sugar	sugar	NN
12350	3039	19	,	,	,
12350	3039	20	or	or	CC
12350	3039	21	loosen	loosen	NN
12350	3039	22	pulp	pulp	NN
12350	3039	23	;	;	:
12350	3039	24	cut	cut	VB
12350	3039	25	out	out	RP
12350	3039	26	pithy	pithy	JJ
12350	3039	27	white	white	JJ
12350	3039	28	centre	centre	NN
12350	3039	29	;	;	:
12350	3039	30	wipe	wipe	NN
12350	3039	31	knife	knife	NN
12350	3039	32	after	after	IN
12350	3039	33	each	each	DT
12350	3039	34	cutting	cutting	NN
12350	3039	35	,	,	,
12350	3039	36	so	so	IN
12350	3039	37	that	that	IN
12350	3039	38	the	the	DT
12350	3039	39	bitter	bitter	JJ
12350	3039	40	taste	taste	NN
12350	3039	41	may	may	MD
12350	3039	42	be	be	VB
12350	3039	43	avoided	avoid	VBN
12350	3039	44	.	.	.
12350	3040	1	Pour	pour	VB
12350	3040	2	in	in	IN
12350	3040	3	white	white	JJ
12350	3040	4	wine	wine	NN
12350	3040	5	or	or	CC
12350	3040	6	sherry	sherry	VB
12350	3040	7	and	and	CC
12350	3040	8	sprinkle	sprinkle	VB
12350	3040	9	with	with	IN
12350	3040	10	powdered	powdered	JJ
12350	3040	11	sugar	sugar	NN
12350	3040	12	,	,	,
12350	3040	13	and	and	CC
12350	3040	14	let	let	VB
12350	3040	15	stand	stand	VB
12350	3040	16	several	several	JJ
12350	3040	17	hours	hour	NNS
12350	3040	18	in	in	IN
12350	3040	19	ice	ice	NN
12350	3040	20	-	-	HYPH
12350	3040	21	chest	chest	NN
12350	3040	22	to	to	TO
12350	3040	23	ripen	ripen	VB
12350	3040	24	.	.	.
12350	3041	1	Serve	serve	VB
12350	3041	2	cold	cold	JJ
12350	3041	3	in	in	IN
12350	3041	4	the	the	DT
12350	3041	5	shell	shell	NN
12350	3041	6	.	.	.
12350	3042	1	Decorate	decorate	NN
12350	3042	2	with	with	IN
12350	3042	3	maraschino	maraschino	NN
12350	3042	4	cherry	cherry	NN
12350	3042	5	.	.	.
12350	3043	1	ORANGES	ORANGES	NNP
12350	3043	2	Cut	Cut	NNP
12350	3043	3	an	an	DT
12350	3043	4	orange	orange	NN
12350	3043	5	in	in	IN
12350	3043	6	half	half	JJ
12350	3043	7	crosswise	crosswise	NN
12350	3043	8	.	.	.
12350	3044	1	Place	place	NN
12350	3044	2	on	on	IN
12350	3044	3	an	an	DT
12350	3044	4	attractive	attractive	JJ
12350	3044	5	dish	dish	NN
12350	3044	6	,	,	,
12350	3044	7	scoop	scoop	VB
12350	3044	8	out	out	RP
12350	3044	9	the	the	DT
12350	3044	10	juice	juice	NN
12350	3044	11	and	and	CC
12350	3044	12	pulp	pulp	NN
12350	3044	13	with	with	IN
12350	3044	14	a	a	DT
12350	3044	15	spoon	spoon	NN
12350	3044	16	and	and	CC
12350	3044	17	sweeten	sweeten	VB
12350	3044	18	if	if	IN
12350	3044	19	necessary	necessary	JJ
12350	3044	20	.	.	.
12350	3045	1	PINEAPPLE	PINEAPPLE	NNP
12350	3045	2	Peel	peel	VBP
12350	3045	3	the	the	DT
12350	3045	4	pineapple	pineapple	NN
12350	3045	5	,	,	,
12350	3045	6	dig	dig	VB
12350	3045	7	out	out	RP
12350	3045	8	all	all	PDT
12350	3045	9	the	the	DT
12350	3045	10	eyes	eye	NNS
12350	3045	11	,	,	,
12350	3045	12	then	then	RB
12350	3045	13	cut	cut	VBD
12350	3045	14	from	from	IN
12350	3045	15	the	the	DT
12350	3045	16	core	core	NN
12350	3045	17	downward	downward	RB
12350	3045	18	,	,	,
12350	3045	19	or	or	CC
12350	3045	20	chop	chop	VB
12350	3045	21	in	in	IN
12350	3045	22	a	a	DT
12350	3045	23	chopping	chop	VBG
12350	3045	24	-	-	HYPH
12350	3045	25	bowl	bowl	NN
12350	3045	26	,	,	,
12350	3045	27	and	and	CC
12350	3045	28	set	set	VBN
12350	3045	29	on	on	IN
12350	3045	30	ice	ice	NN
12350	3045	31	until	until	IN
12350	3045	32	ready	ready	JJ
12350	3045	33	to	to	TO
12350	3045	34	serve	serve	VB
12350	3045	35	.	.	.
12350	3046	1	Then	then	RB
12350	3046	2	sugar	sugar	VB
12350	3046	3	the	the	DT
12350	3046	4	fruit	fruit	NN
12350	3046	5	well	well	UH
12350	3046	6	,	,	,
12350	3046	7	and	and	CC
12350	3046	8	form	form	VB
12350	3046	9	into	into	IN
12350	3046	10	a	a	DT
12350	3046	11	mound	mound	NN
12350	3046	12	in	in	IN
12350	3046	13	a	a	DT
12350	3046	14	dish	dish	NN
12350	3046	15	.	.	.
12350	3047	1	Garnish	garnish	VB
12350	3047	2	the	the	DT
12350	3047	3	base	base	NN
12350	3047	4	well	well	RB
12350	3047	5	with	with	IN
12350	3047	6	leaves	leave	NNS
12350	3047	7	or	or	CC
12350	3047	8	small	small	JJ
12350	3047	9	fruit	fruit	NN
12350	3047	10	of	of	IN
12350	3047	11	any	any	DT
12350	3047	12	kind	kind	NN
12350	3047	13	.	.	.
12350	3048	1	You	-PRON-	PRP
12350	3048	2	may	may	MD
12350	3048	3	squeeze	squeeze	VB
12350	3048	4	the	the	DT
12350	3048	5	juice	juice	NN
12350	3048	6	of	of	IN
12350	3048	7	one	one	CD
12350	3048	8	orange	orange	NN
12350	3048	9	over	over	RB
12350	3048	10	all	all	DT
12350	3048	11	.	.	.
12350	3049	1	PEACHES	PEACHES	NNP
12350	3049	2	Peel	peel	VB
12350	3049	3	fine	fine	JJ
12350	3049	4	,	,	,
12350	3049	5	ripe	ripe	JJ
12350	3049	6	freestone	freestone	NN
12350	3049	7	peaches	peach	NNS
12350	3049	8	.	.	.
12350	3050	1	Cover	cover	VB
12350	3050	2	plentifully	plentifully	RB
12350	3050	3	with	with	IN
12350	3050	4	pulverized	pulverized	JJ
12350	3050	5	sugar	sugar	NN
12350	3050	6	,	,	,
12350	3050	7	and	and	CC
12350	3050	8	serve	serve	VB
12350	3050	9	with	with	IN
12350	3050	10	whipped	whip	VBN
12350	3050	11	cream	cream	NN
12350	3050	12	.	.	.
12350	3051	1	The	the	DT
12350	3051	2	cream	cream	NN
12350	3051	3	should	should	MD
12350	3051	4	be	be	VB
12350	3051	5	ice	ice	NN
12350	3051	6	cold	cold	JJ
12350	3051	7	.	.	.
12350	3052	1	Peaches	peach	NNS
12350	3052	2	should	should	MD
12350	3052	3	not	not	RB
12350	3052	4	be	be	VB
12350	3052	5	sliced	slice	VBN
12350	3052	6	until	until	IN
12350	3052	7	just	just	RB
12350	3052	8	before	before	IN
12350	3052	9	dining	dining	NN
12350	3052	10	,	,	,
12350	3052	11	or	or	CC
12350	3052	12	they	-PRON-	PRP
12350	3052	13	will	will	MD
12350	3052	14	be	be	VB
12350	3052	15	very	very	RB
12350	3052	16	apt	apt	JJ
12350	3052	17	to	to	TO
12350	3052	18	change	change	VB
12350	3052	19	color	color	NN
12350	3052	20	.	.	.
12350	3053	1	WATERMELONS	WATERMELONS	NNP
12350	3053	2	Use	use	VBP
12350	3053	3	only	only	RB
12350	3053	4	those	those	DT
12350	3053	5	melons	melon	NNS
12350	3053	6	that	that	WDT
12350	3053	7	are	be	VBP
12350	3053	8	perfectly	perfectly	RB
12350	3053	9	ripe	ripe	JJ
12350	3053	10	.	.	.
12350	3054	1	Do	do	VBP
12350	3054	2	not	not	RB
12350	3054	3	select	select	VB
12350	3054	4	those	those	DT
12350	3054	5	that	that	WDT
12350	3054	6	are	be	VBP
12350	3054	7	very	very	RB
12350	3054	8	large	large	JJ
12350	3054	9	in	in	IN
12350	3054	10	circumference	circumference	NN
12350	3054	11	;	;	:
12350	3054	12	a	a	DT
12350	3054	13	rough	rough	JJ
12350	3054	14	melon	melon	NN
12350	3054	15	with	with	IN
12350	3054	16	a	a	DT
12350	3054	17	bumpy	bumpy	JJ
12350	3054	18	surface	surface	NN
12350	3054	19	is	be	VBZ
12350	3054	20	the	the	DT
12350	3054	21	best	good	JJS
12350	3054	22	.	.	.
12350	3055	1	Either	either	CC
12350	3055	2	cut	cut	VBD
12350	3055	3	in	in	IN
12350	3055	4	half	half	NN
12350	3055	5	or	or	CC
12350	3055	6	plug	plug	VBP
12350	3055	7	and	and	CC
12350	3055	8	fill	fill	VB
12350	3055	9	with	with	IN
12350	3055	10	the	the	DT
12350	3055	11	following	follow	VBG
12350	3055	12	:	:	:
12350	3055	13	Put	put	VB
12350	3055	14	on	on	RP
12350	3055	15	to	to	TO
12350	3055	16	boil	boil	VB
12350	3055	17	some	some	DT
12350	3055	18	pale	pale	JJ
12350	3055	19	sherry	sherry	NN
12350	3055	20	or	or	CC
12350	3055	21	claret	claret	NN
12350	3055	22	and	and	CC
12350	3055	23	boil	boil	VB
12350	3055	24	down	down	RP
12350	3055	25	to	to	IN
12350	3055	26	quite	quite	PDT
12350	3055	27	a	a	DT
12350	3055	28	thick	thick	JJ
12350	3055	29	syrup	syrup	NN
12350	3055	30	with	with	IN
12350	3055	31	sugar	sugar	NN
12350	3055	32	.	.	.
12350	3056	1	Pour	pour	VB
12350	3056	2	this	this	DT
12350	3056	3	into	into	IN
12350	3056	4	either	either	CC
12350	3056	5	a	a	DT
12350	3056	6	plugged	plug	VBN
12350	3056	7	melon	melon	NN
12350	3056	8	or	or	CC
12350	3056	9	over	over	IN
12350	3056	10	the	the	DT
12350	3056	11	half	half	JJ
12350	3056	12	-	-	HYPH
12350	3056	13	cut	cut	NN
12350	3056	14	melon	melon	NN
12350	3056	15	,	,	,
12350	3056	16	and	and	CC
12350	3056	17	lay	lie	VBD
12350	3056	18	on	on	IN
12350	3056	19	ice	ice	NN
12350	3056	20	for	for	IN
12350	3056	21	a	a	DT
12350	3056	22	couple	couple	NN
12350	3056	23	of	of	IN
12350	3056	24	hours	hour	NNS
12350	3056	25	before	before	IN
12350	3056	26	serving	serve	VBG
12350	3056	27	.	.	.
12350	3057	1	If	if	IN
12350	3057	2	you	-PRON-	PRP
12350	3057	3	use	use	VBP
12350	3057	4	claret	claret	NN
12350	3057	5	you	-PRON-	PRP
12350	3057	6	may	may	MD
12350	3057	7	spice	spice	VB
12350	3057	8	it	-PRON-	PRP
12350	3057	9	while	while	IN
12350	3057	10	boiling	boil	VBG
12350	3057	11	with	with	IN
12350	3057	12	whole	whole	JJ
12350	3057	13	spices	spice	NNS
12350	3057	14	.	.	.
12350	3058	1	SNOWFLAKES	SNOWFLAKES	NNP
12350	3058	2	Grate	grate	VB
12350	3058	3	a	a	DT
12350	3058	4	large	large	JJ
12350	3058	5	cocoanut	cocoanut	NN
12350	3058	6	into	into	IN
12350	3058	7	a	a	DT
12350	3058	8	fruit	fruit	NN
12350	3058	9	dish	dish	NN
12350	3058	10	,	,	,
12350	3058	11	and	and	CC
12350	3058	12	mix	mix	VB
12350	3058	13	it	-PRON-	PRP
12350	3058	14	thoroughly	thoroughly	RB
12350	3058	15	and	and	CC
12350	3058	16	lightly	lightly	RB
12350	3058	17	with	with	IN
12350	3058	18	pulverised	pulverised	JJ
12350	3058	19	sugar	sugar	NN
12350	3058	20	.	.	.
12350	3059	1	Serve	serve	VB
12350	3059	2	with	with	IN
12350	3059	3	whipped	whip	VBN
12350	3059	4	or	or	CC
12350	3059	5	plain	plain	RB
12350	3059	6	sweet	sweet	JJ
12350	3059	7	cream	cream	NN
12350	3059	8	.	.	.
12350	3060	1	TUTTI	tutti	NN
12350	3060	2	-	-	HYPH
12350	3060	3	FRUTTI	FRUTTI	NNP
12350	3060	4	Slice	Slice	NNP
12350	3060	5	oranges	orange	NNS
12350	3060	6	,	,	,
12350	3060	7	bananas	banana	NNS
12350	3060	8	,	,	,
12350	3060	9	pineapples	pineapple	NNS
12350	3060	10	and	and	CC
12350	3060	11	arrange	arrange	NN
12350	3060	12	in	in	IN
12350	3060	13	a	a	DT
12350	3060	14	glass	glass	NN
12350	3060	15	-	-	HYPH
12350	3060	16	bowl	bowl	NN
12350	3060	17	;	;	:
12350	3060	18	sprinkle	sprinkle	VB
12350	3060	19	with	with	IN
12350	3060	20	pulverized	pulverized	JJ
12350	3060	21	sugar	sugar	NN
12350	3060	22	,	,	,
12350	3060	23	and	and	CC
12350	3060	24	serve	serve	VB
12350	3060	25	either	either	CC
12350	3060	26	with	with	IN
12350	3060	27	wine	wine	NN
12350	3060	28	or	or	CC
12350	3060	29	cream	cream	NN
12350	3060	30	.	.	.
12350	3061	1	You	-PRON-	PRP
12350	3061	2	may	may	MD
12350	3061	3	use	use	VB
12350	3061	4	both	both	DT
12350	3061	5	.	.	.
12350	3062	1	RIPE	RIPE	NNP
12350	3062	2	TOMATOES	TOMATOES	NNP
12350	3062	3	Select	Select	NNP
12350	3062	4	nice	nice	JJ
12350	3062	5	,	,	,
12350	3062	6	large	large	JJ
12350	3062	7	,	,	,
12350	3062	8	well	well	RB
12350	3062	9	-	-	HYPH
12350	3062	10	shaped	shape	VBN
12350	3062	11	tomatoes	tomato	NNS
12350	3062	12	,	,	,
12350	3062	13	pare	pare	NN
12350	3062	14	,	,	,
12350	3062	15	slice	slice	NN
12350	3062	16	and	and	CC
12350	3062	17	put	put	VBN
12350	3062	18	on	on	IN
12350	3062	19	ice	ice	NN
12350	3062	20	.	.	.
12350	3063	1	When	when	WRB
12350	3063	2	ready	ready	JJ
12350	3063	3	to	to	TO
12350	3063	4	serve	serve	VB
12350	3063	5	sprinkle	sprinkle	VB
12350	3063	6	each	each	DT
12350	3063	7	layer	layer	NN
12350	3063	8	thickly	thickly	RB
12350	3063	9	with	with	IN
12350	3063	10	pulverized	pulverized	JJ
12350	3063	11	sugar	sugar	NN
12350	3063	12	.	.	.
12350	3064	1	PINEAPPLE	PINEAPPLE	NNP
12350	3064	2	SOUFFLÉ	SOUFFLÉ	NNS
12350	3064	3	Take	take	VB
12350	3064	4	a	a	DT
12350	3064	5	nice	nice	JJ
12350	3064	6	ripe	ripe	JJ
12350	3064	7	pineapple	pineapple	NN
12350	3064	8	,	,	,
12350	3064	9	grate	grate	VB
12350	3064	10	it	-PRON-	PRP
12350	3064	11	and	and	CC
12350	3064	12	sweeten	sweeten	VB
12350	3064	13	to	to	TO
12350	3064	14	taste	taste	NN
12350	3064	15	.	.	.
12350	3065	1	Beat	beat	VB
12350	3065	2	the	the	DT
12350	3065	3	whites	white	NNS
12350	3065	4	of	of	IN
12350	3065	5	two	two	CD
12350	3065	6	eggs	egg	NNS
12350	3065	7	stiff	stiff	JJ
12350	3065	8	and	and	CC
12350	3065	9	mix	mix	VB
12350	3065	10	with	with	IN
12350	3065	11	the	the	DT
12350	3065	12	pineapple	pineapple	NN
12350	3065	13	.	.	.
12350	3066	1	Before	before	IN
12350	3066	2	serving	serve	VBG
12350	3066	3	,	,	,
12350	3066	4	whip	whip	VB
12350	3066	5	half	half	PDT
12350	3066	6	a	a	DT
12350	3066	7	pint	pint	NN
12350	3066	8	of	of	IN
12350	3066	9	cream	cream	NN
12350	3066	10	and	and	CC
12350	3066	11	put	put	VBD
12350	3066	12	on	on	IN
12350	3066	13	the	the	DT
12350	3066	14	pineapple	pineapple	NN
12350	3066	15	.	.	.
12350	3067	1	FROSTED	frosted	JJ
12350	3067	2	APPLES	APPLES	NNP
12350	3067	3	Pare	Pare	NNP
12350	3067	4	and	and	CC
12350	3067	5	core	core	VB
12350	3067	6	six	six	CD
12350	3067	7	large	large	JJ
12350	3067	8	apples	apple	NNS
12350	3067	9	.	.	.
12350	3068	1	Cover	cover	VB
12350	3068	2	with	with	IN
12350	3068	3	one	one	CD
12350	3068	4	pint	pint	NN
12350	3068	5	of	of	IN
12350	3068	6	water	water	NN
12350	3068	7	and	and	CC
12350	3068	8	three	three	CD
12350	3068	9	tablespoons	tablespoon	NNS
12350	3068	10	of	of	IN
12350	3068	11	sugar	sugar	NN
12350	3068	12	;	;	:
12350	3068	13	simmer	simmer	NN
12350	3068	14	until	until	IN
12350	3068	15	tender	tender	NN
12350	3068	16	.	.	.
12350	3069	1	Remove	remove	VB
12350	3069	2	from	from	IN
12350	3069	3	the	the	DT
12350	3069	4	syrup	syrup	NN
12350	3069	5	and	and	CC
12350	3069	6	drain	drain	NN
12350	3069	7	.	.	.
12350	3070	1	Wash	wash	VB
12350	3070	2	the	the	DT
12350	3070	3	parings	paring	NNS
12350	3070	4	and	and	CC
12350	3070	5	let	let	VB
12350	3070	6	simmer	simmer	NN
12350	3070	7	with	with	IN
12350	3070	8	a	a	DT
12350	3070	9	little	little	JJ
12350	3070	10	water	water	NN
12350	3070	11	for	for	IN
12350	3070	12	one	one	CD
12350	3070	13	-	-	HYPH
12350	3070	14	half	half	NN
12350	3070	15	hour	hour	NN
12350	3070	16	.	.	.
12350	3071	1	Beat	beat	VB
12350	3071	2	the	the	DT
12350	3071	3	white	white	NN
12350	3071	4	of	of	IN
12350	3071	5	one	one	CD
12350	3071	6	egg	egg	NN
12350	3071	7	to	to	IN
12350	3071	8	a	a	DT
12350	3071	9	stiff	stiff	JJ
12350	3071	10	froth	froth	NN
12350	3071	11	and	and	CC
12350	3071	12	add	add	VB
12350	3071	13	one	one	CD
12350	3071	14	tablespoon	tablespoon	NN
12350	3071	15	of	of	IN
12350	3071	16	sugar	sugar	NN
12350	3071	17	.	.	.
12350	3072	1	Coat	coat	VB
12350	3072	2	the	the	DT
12350	3072	3	top	top	NN
12350	3072	4	of	of	IN
12350	3072	5	the	the	DT
12350	3072	6	apples	apple	NNS
12350	3072	7	lightly	lightly	RB
12350	3072	8	with	with	IN
12350	3072	9	the	the	DT
12350	3072	10	meringue	meringue	NN
12350	3072	11	and	and	CC
12350	3072	12	place	place	NN
12350	3072	13	in	in	IN
12350	3072	14	a	a	DT
12350	3072	15	cool	cool	JJ
12350	3072	16	oven	oven	NN
12350	3072	17	to	to	TO
12350	3072	18	dry	dry	VB
12350	3072	19	.	.	.
12350	3073	1	Strain	strain	VB
12350	3073	2	the	the	DT
12350	3073	3	juice	juice	NN
12350	3073	4	from	from	IN
12350	3073	5	the	the	DT
12350	3073	6	parings	paring	NNS
12350	3073	7	,	,	,
12350	3073	8	add	add	VB
12350	3073	9	two	two	CD
12350	3073	10	tablespoons	tablespoon	NNS
12350	3073	11	of	of	IN
12350	3073	12	sugar	sugar	NN
12350	3073	13	,	,	,
12350	3073	14	return	return	VB
12350	3073	15	to	to	IN
12350	3073	16	the	the	DT
12350	3073	17	fire	fire	NN
12350	3073	18	and	and	CC
12350	3073	19	let	let	VB
12350	3073	20	boil	boil	VB
12350	3073	21	for	for	IN
12350	3073	22	five	five	CD
12350	3073	23	minutes	minute	NNS
12350	3073	24	;	;	:
12350	3073	25	add	add	VB
12350	3073	26	a	a	DT
12350	3073	27	few	few	JJ
12350	3073	28	drops	drop	NNS
12350	3073	29	of	of	IN
12350	3073	30	lemon	lemon	NN
12350	3073	31	juice	juice	NN
12350	3073	32	and	and	CC
12350	3073	33	a	a	DT
12350	3073	34	little	little	JJ
12350	3073	35	nutmeg	nutmeg	NN
12350	3073	36	,	,	,
12350	3073	37	cool	cool	JJ
12350	3073	38	and	and	CC
12350	3073	39	pour	pour	VB
12350	3073	40	around	around	IN
12350	3073	41	the	the	DT
12350	3073	42	apples	apple	NNS
12350	3073	43	.	.	.
12350	3074	1	APPLE	APPLE	NNP
12350	3074	2	FLOAT	FLOAT	NNP
12350	3074	3	Peel	peel	NN
12350	3074	4	six	six	CD
12350	3074	5	big	big	JJ
12350	3074	6	apples	apple	NNS
12350	3074	7	and	and	CC
12350	3074	8	slice	slice	VB
12350	3074	9	them	-PRON-	PRP
12350	3074	10	.	.	.
12350	3075	1	Put	put	VB
12350	3075	2	them	-PRON-	PRP
12350	3075	3	in	in	IN
12350	3075	4	a	a	DT
12350	3075	5	saucepan	saucepan	NN
12350	3075	6	with	with	IN
12350	3075	7	just	just	RB
12350	3075	8	enough	enough	JJ
12350	3075	9	water	water	NN
12350	3075	10	to	to	TO
12350	3075	11	cover	cover	VB
12350	3075	12	them	-PRON-	PRP
12350	3075	13	and	and	CC
12350	3075	14	cook	cook	VB
12350	3075	15	until	until	IN
12350	3075	16	tender	tender	NN
12350	3075	17	.	.	.
12350	3076	1	Then	then	RB
12350	3076	2	put	put	VB
12350	3076	3	them	-PRON-	PRP
12350	3076	4	through	through	IN
12350	3076	5	a	a	DT
12350	3076	6	colander	colander	NN
12350	3076	7	and	and	CC
12350	3076	8	add	add	VB
12350	3076	9	the	the	DT
12350	3076	10	grated	grate	VBN
12350	3076	11	rind	rind	NN
12350	3076	12	and	and	CC
12350	3076	13	juice	juice	NN
12350	3076	14	of	of	IN
12350	3076	15	half	half	PDT
12350	3076	16	a	a	DT
12350	3076	17	lemon	lemon	NN
12350	3076	18	,	,	,
12350	3076	19	sweeten	sweeten	VB
12350	3076	20	to	to	TO
12350	3076	21	taste	taste	VB
12350	3076	22	and	and	CC
12350	3076	23	stir	stir	VB
12350	3076	24	in	in	IN
12350	3076	25	a	a	DT
12350	3076	26	trace	trace	NN
12350	3076	27	of	of	IN
12350	3076	28	nutmeg	nutmeg	NNP
12350	3076	29	.	.	.
12350	3077	1	Fold	fold	VB
12350	3077	2	in	in	IN
12350	3077	3	the	the	DT
12350	3077	4	stiffly	stiffly	NN
12350	3077	5	beaten	beat	VBN
12350	3077	6	whites	white	NNS
12350	3077	7	of	of	IN
12350	3077	8	four	four	CD
12350	3077	9	eggs	egg	NNS
12350	3077	10	and	and	CC
12350	3077	11	put	put	VB
12350	3077	12	the	the	DT
12350	3077	13	dish	dish	NN
12350	3077	14	on	on	IN
12350	3077	15	ice	ice	NN
12350	3077	16	.	.	.
12350	3078	1	Serve	serve	VB
12350	3078	2	with	with	IN
12350	3078	3	whipped	whip	VBN
12350	3078	4	or	or	CC
12350	3078	5	plain	plain	JJ
12350	3078	6	cream	cream	NN
12350	3078	7	.	.	.
12350	3079	1	APPLE	APPLE	NNP
12350	3079	2	DELIGHT	delight	NN
12350	3079	3	Put	put	VBP
12350	3079	4	a	a	DT
12350	3079	5	layer	layer	NN
12350	3079	6	of	of	IN
12350	3079	7	apple	apple	NN
12350	3079	8	sauce	sauce	NN
12350	3079	9	in	in	IN
12350	3079	10	a	a	DT
12350	3079	11	buttered	butter	VBN
12350	3079	12	pudding	pudding	NN
12350	3079	13	dish	dish	NN
12350	3079	14	,	,	,
12350	3079	15	dot	dot	NN
12350	3079	16	with	with	IN
12350	3079	17	butter	butter	NN
12350	3079	18	,	,	,
12350	3079	19	add	add	VB
12350	3079	20	a	a	DT
12350	3079	21	layer	layer	NN
12350	3079	22	of	of	IN
12350	3079	23	chopped	chop	VBN
12350	3079	24	peaches	peach	NNS
12350	3079	25	and	and	CC
12350	3079	26	apricots	apricot	NNS
12350	3079	27	,	,	,
12350	3079	28	sprinkle	sprinkle	VB
12350	3079	29	with	with	IN
12350	3079	30	blanched	blanch	VBN
12350	3079	31	almonds	almond	NNS
12350	3079	32	ground	ground	NN
12350	3079	33	rather	rather	RB
12350	3079	34	coarsely	coarsely	RB
12350	3079	35	,	,	,
12350	3079	36	repeat	repeat	VB
12350	3079	37	until	until	IN
12350	3079	38	the	the	DT
12350	3079	39	pan	pan	NN
12350	3079	40	is	be	VBZ
12350	3079	41	full	full	JJ
12350	3079	42	;	;	:
12350	3079	43	pour	pour	VB
12350	3079	44	the	the	DT
12350	3079	45	peach	peach	JJ
12350	3079	46	juice	juice	NN
12350	3079	47	over	over	IN
12350	3079	48	the	the	DT
12350	3079	49	mixture	mixture	NN
12350	3079	50	and	and	CC
12350	3079	51	bake	bake	VB
12350	3079	52	for	for	IN
12350	3079	53	one	one	CD
12350	3079	54	hour	hour	NN
12350	3079	55	.	.	.
12350	3080	1	APPLE	APPLE	NNP
12350	3080	2	COMPOTE	compote	NN
12350	3080	3	Take	take	VBP
12350	3080	4	six	six	CD
12350	3080	5	apples	apple	NNS
12350	3080	6	(	(	-LRB-
12350	3080	7	"	"	``
12350	3080	8	Greenings	Greenings	NNP
12350	3080	9	,	,	,
12350	3080	10	"	"	''
12350	3080	11	"	"	``
12350	3080	12	Baldwins	baldwin	NNS
12350	3080	13	"	"	''
12350	3080	14	or	or	CC
12350	3080	15	"	"	``
12350	3080	16	Bellflowers	Bellflowers	NNPS
12350	3080	17	"	"	''
12350	3080	18	)	)	-RRB-
12350	3080	19	,	,	,
12350	3080	20	pare	pare	NN
12350	3080	21	,	,	,
12350	3080	22	quarter	quarter	NN
12350	3080	23	,	,	,
12350	3080	24	core	core	NN
12350	3080	25	and	and	CC
12350	3080	26	lay	lie	VBD
12350	3080	27	them	-PRON-	PRP
12350	3080	28	in	in	IN
12350	3080	29	cold	cold	JJ
12350	3080	30	water	water	NN
12350	3080	31	as	as	RB
12350	3080	32	soon	soon	RB
12350	3080	33	as	as	IN
12350	3080	34	pared	pare	VBN
12350	3080	35	.	.	.
12350	3081	1	Then	then	RB
12350	3081	2	take	take	VB
12350	3081	3	the	the	DT
12350	3081	4	parings	paring	NNS
12350	3081	5	and	and	CC
12350	3081	6	seeds	seed	NNS
12350	3081	7	,	,	,
12350	3081	8	put	put	VBN
12350	3081	9	in	in	RP
12350	3081	10	a	a	DT
12350	3081	11	dish	dish	NN
12350	3081	12	with	with	IN
12350	3081	13	a	a	DT
12350	3081	14	cup	cup	NN
12350	3081	15	of	of	IN
12350	3081	16	water	water	NN
12350	3081	17	and	and	CC
12350	3081	18	a	a	DT
12350	3081	19	cup	cup	NN
12350	3081	20	of	of	IN
12350	3081	21	white	white	JJ
12350	3081	22	wine	wine	NN
12350	3081	23	,	,	,
12350	3081	24	and	and	CC
12350	3081	25	boil	boil	VB
12350	3081	26	for	for	IN
12350	3081	27	about	about	RB
12350	3081	28	fifteen	fifteen	CD
12350	3081	29	minutes	minute	NNS
12350	3081	30	.	.	.
12350	3082	1	Strain	strain	VB
12350	3082	2	through	through	IN
12350	3082	3	a	a	DT
12350	3082	4	fine	fine	JJ
12350	3082	5	sieve	sieve	NN
12350	3082	6	,	,	,
12350	3082	7	then	then	RB
12350	3082	8	put	put	VB
12350	3082	9	on	on	RP
12350	3082	10	to	to	TO
12350	3082	11	boil	boil	VB
12350	3082	12	again	again	RB
12350	3082	13	,	,	,
12350	3082	14	and	and	CC
12350	3082	15	add	add	VB
12350	3082	16	half	half	PDT
12350	3082	17	a	a	DT
12350	3082	18	cup	cup	NN
12350	3082	19	of	of	IN
12350	3082	20	white	white	JJ
12350	3082	21	sugar	sugar	NN
12350	3082	22	and	and	CC
12350	3082	23	the	the	DT
12350	3082	24	peel	peel	NN
12350	3082	25	of	of	IN
12350	3082	26	half	half	PDT
12350	3082	27	a	a	DT
12350	3082	28	lemon	lemon	NN
12350	3082	29	.	.	.
12350	3083	1	Put	put	VB
12350	3083	2	in	in	RP
12350	3083	3	the	the	DT
12350	3083	4	apples	apple	NNS
12350	3083	5	and	and	CC
12350	3083	6	let	let	VB
12350	3083	7	them	-PRON-	PRP
12350	3083	8	stew	stew	VB
12350	3083	9	for	for	IN
12350	3083	10	fifteen	fifteen	CD
12350	3083	11	minutes	minute	NNS
12350	3083	12	longer	long	RBR
12350	3083	13	.	.	.
12350	3084	1	When	when	WRB
12350	3084	2	the	the	DT
12350	3084	3	apples	apple	NNS
12350	3084	4	are	be	VBP
12350	3084	5	tender	tender	JJ
12350	3084	6	,	,	,
12350	3084	7	take	take	VB
12350	3084	8	up	up	RP
12350	3084	9	each	each	DT
12350	3084	10	piece	piece	NN
12350	3084	11	carefully	carefully	RB
12350	3084	12	with	with	IN
12350	3084	13	a	a	DT
12350	3084	14	silver	silver	JJ
12350	3084	15	spoon	spoon	NN
12350	3084	16	and	and	CC
12350	3084	17	lay	lie	VBD
12350	3084	18	on	on	IN
12350	3084	19	a	a	DT
12350	3084	20	platter	platter	NN
12350	3084	21	to	to	TO
12350	3084	22	cool	cool	JJ
12350	3084	23	.	.	.
12350	3085	1	Let	let	VB
12350	3085	2	the	the	DT
12350	3085	3	syrup	syrup	NN
12350	3085	4	boil	boil	VB
12350	3085	5	down	down	RP
12350	3085	6	to	to	IN
12350	3085	7	about	about	IN
12350	3085	8	half	half	PDT
12350	3085	9	the	the	DT
12350	3085	10	quantity	quantity	NN
12350	3085	11	you	-PRON-	PRP
12350	3085	12	had	have	VBD
12350	3085	13	after	after	IN
12350	3085	14	removing	remove	VBG
12350	3085	15	the	the	DT
12350	3085	16	apples	apple	NNS
12350	3085	17	,	,	,
12350	3085	18	and	and	CC
12350	3085	19	add	add	VB
12350	3085	20	to	to	IN
12350	3085	21	it	-PRON-	PRP
12350	3085	22	the	the	DT
12350	3085	23	juice	juice	NN
12350	3085	24	of	of	IN
12350	3085	25	half	half	PDT
12350	3085	26	a	a	DT
12350	3085	27	lemon	lemon	NN
12350	3085	28	.	.	.
12350	3086	1	Lay	lay	VB
12350	3086	2	your	-PRON-	PRP$
12350	3086	3	apples	apple	NNS
12350	3086	4	in	in	IN
12350	3086	5	a	a	DT
12350	3086	6	fruit	fruit	NN
12350	3086	7	dish	dish	NN
12350	3086	8	,	,	,
12350	3086	9	pyramid	pyramid	JJ
12350	3086	10	shape	shape	NN
12350	3086	11	,	,	,
12350	3086	12	pour	pour	VB
12350	3086	13	the	the	DT
12350	3086	14	syrup	syrup	NN
12350	3086	15	over	over	IN
12350	3086	16	them	-PRON-	PRP
12350	3086	17	,	,	,
12350	3086	18	serve	serve	VB
12350	3086	19	.	.	.
12350	3087	1	BAKED	baked	JJ
12350	3087	2	APPLES	apple	NNS
12350	3087	3	Take	take	VB
12350	3087	4	large	large	JJ
12350	3087	5	,	,	,
12350	3087	6	juicy	juicy	JJ
12350	3087	7	apples	apple	NNS
12350	3087	8	,	,	,
12350	3087	9	wash	wash	NN
12350	3087	10	and	and	CC
12350	3087	11	core	core	VB
12350	3087	12	them	-PRON-	PRP
12350	3087	13	well	well	RB
12350	3087	14	,	,	,
12350	3087	15	fill	fill	VB
12350	3087	16	each	each	DT
12350	3087	17	place	place	NN
12350	3087	18	that	that	WDT
12350	3087	19	you	-PRON-	PRP
12350	3087	20	have	have	VBP
12350	3087	21	cored	core	VBN
12350	3087	22	with	with	IN
12350	3087	23	brown	brown	JJ
12350	3087	24	sugar	sugar	NN
12350	3087	25	,	,	,
12350	3087	26	cinnamon	cinnamon	NN
12350	3087	27	and	and	CC
12350	3087	28	raisins	raisin	NNS
12350	3087	29	,	,	,
12350	3087	30	and	and	CC
12350	3087	31	put	put	VBD
12350	3087	32	a	a	DT
12350	3087	33	clove	clove	NN
12350	3087	34	in	in	IN
12350	3087	35	each	each	DT
12350	3087	36	apple	apple	NN
12350	3087	37	.	.	.
12350	3088	1	Lay	lay	VB
12350	3088	2	them	-PRON-	PRP
12350	3088	3	in	in	IN
12350	3088	4	a	a	DT
12350	3088	5	deep	deep	JJ
12350	3088	6	dish	dish	NN
12350	3088	7	,	,	,
12350	3088	8	pour	pour	VB
12350	3088	9	a	a	DT
12350	3088	10	teacup	teacup	NN
12350	3088	11	of	of	IN
12350	3088	12	water	water	NN
12350	3088	13	in	in	IN
12350	3088	14	the	the	DT
12350	3088	15	dish	dish	NN
12350	3088	16	,	,	,
12350	3088	17	and	and	CC
12350	3088	18	put	put	VB
12350	3088	19	a	a	DT
12350	3088	20	little	little	JJ
12350	3088	21	sugar	sugar	NN
12350	3088	22	on	on	IN
12350	3088	23	top	top	NN
12350	3088	24	of	of	IN
12350	3088	25	each	each	DT
12350	3088	26	apple	apple	NN
12350	3088	27	.	.	.
12350	3089	1	When	when	WRB
12350	3089	2	well	well	RB
12350	3089	3	done	do	VBN
12350	3089	4	the	the	DT
12350	3089	5	apples	apple	NNS
12350	3089	6	will	will	MD
12350	3089	7	be	be	VB
12350	3089	8	broken	break	VBN
12350	3089	9	.	.	.
12350	3090	1	Then	then	RB
12350	3090	2	remove	remove	VB
12350	3090	3	them	-PRON-	PRP
12350	3090	4	carefully	carefully	RB
12350	3090	5	to	to	IN
12350	3090	6	the	the	DT
12350	3090	7	dish	dish	NN
12350	3090	8	they	-PRON-	PRP
12350	3090	9	are	be	VBP
12350	3090	10	to	to	TO
12350	3090	11	be	be	VB
12350	3090	12	served	serve	VBN
12350	3090	13	in	in	RP
12350	3090	14	and	and	CC
12350	3090	15	pour	pour	VB
12350	3090	16	the	the	DT
12350	3090	17	syrup	syrup	NN
12350	3090	18	over	over	IN
12350	3090	19	them	-PRON-	PRP
12350	3090	20	.	.	.
12350	3091	1	To	to	TO
12350	3091	2	be	be	VB
12350	3091	3	eaten	eat	VBN
12350	3091	4	cold	cold	JJ
12350	3091	5	.	.	.
12350	3092	1	If	if	IN
12350	3092	2	you	-PRON-	PRP
12350	3092	3	wish	wish	VBP
12350	3092	4	them	-PRON-	PRP
12350	3092	5	extra	extra	JJ
12350	3092	6	nice	nice	JJ
12350	3092	7	,	,	,
12350	3092	8	glaze	glaze	VB
12350	3092	9	them	-PRON-	PRP
12350	3092	10	with	with	IN
12350	3092	11	the	the	DT
12350	3092	12	beaten	beat	VBN
12350	3092	13	white	white	JJ
12350	3092	14	of	of	IN
12350	3092	15	an	an	DT
12350	3092	16	egg	egg	NN
12350	3092	17	,	,	,
12350	3092	18	half	half	PDT
12350	3092	19	a	a	DT
12350	3092	20	cup	cup	NN
12350	3092	21	of	of	IN
12350	3092	22	pulverized	pulverized	JJ
12350	3092	23	sugar	sugar	NN
12350	3092	24	and	and	CC
12350	3092	25	serve	serve	VB
12350	3092	26	with	with	IN
12350	3092	27	whipped	whip	VBN
12350	3092	28	cream	cream	NN
12350	3092	29	.	.	.
12350	3093	1	STEAMED	STEAMED	NNP
12350	3093	2	SWEET	SWEET	NNS
12350	3093	3	APPLES	apple	NNS
12350	3093	4	For	for	IN
12350	3093	5	this	this	DT
12350	3093	6	dish	dish	NN
12350	3093	7	use	use	NN
12350	3093	8	sweet	sweet	JJ
12350	3093	9	apples	apple	NNS
12350	3093	10	,	,	,
12350	3093	11	and	and	CC
12350	3093	12	steam	steam	NN
12350	3093	13	in	in	IN
12350	3093	14	a	a	DT
12350	3093	15	closely	closely	RB
12350	3093	16	covered	cover	VBN
12350	3093	17	iron	iron	NN
12350	3093	18	pot	pot	NN
12350	3093	19	for	for	IN
12350	3093	20	three	three	CD
12350	3093	21	-	-	HYPH
12350	3093	22	quarters	quarter	NNS
12350	3093	23	of	of	IN
12350	3093	24	an	an	DT
12350	3093	25	hour	hour	NN
12350	3093	26	.	.	.
12350	3094	1	Quarter	quarter	NN
12350	3094	2	and	and	CC
12350	3094	3	core	core	VB
12350	3094	4	five	five	CD
12350	3094	5	apples	apple	NNS
12350	3094	6	without	without	IN
12350	3094	7	paring	pare	VBG
12350	3094	8	.	.	.
12350	3095	1	Put	put	VB
12350	3095	2	into	into	IN
12350	3095	3	the	the	DT
12350	3095	4	pot	pot	NN
12350	3095	5	and	and	CC
12350	3095	6	melt	melt	NN
12350	3095	7	beef	beef	NN
12350	3095	8	drippings	dripping	NNS
12350	3095	9	;	;	:
12350	3095	10	when	when	WRB
12350	3095	11	hot	hot	JJ
12350	3095	12	,	,	,
12350	3095	13	lay	lie	VBD
12350	3095	14	a	a	DT
12350	3095	15	layer	layer	NN
12350	3095	16	of	of	IN
12350	3095	17	apples	apple	NNS
12350	3095	18	in	in	IN
12350	3095	19	,	,	,
12350	3095	20	skin	skin	NN
12350	3095	21	down	down	RP
12350	3095	22	,	,	,
12350	3095	23	sprinkle	sprinkle	VB
12350	3095	24	with	with	IN
12350	3095	25	brown	brown	JJ
12350	3095	26	sugar	sugar	NN
12350	3095	27	,	,	,
12350	3095	28	and	and	CC
12350	3095	29	when	when	WRB
12350	3095	30	nearly	nearly	RB
12350	3095	31	done	do	VBN
12350	3095	32	,	,	,
12350	3095	33	turn	turn	VB
12350	3095	34	and	and	CC
12350	3095	35	brown	brown	NN
12350	3095	36	;	;	:
12350	3095	37	place	place	NN
12350	3095	38	on	on	IN
12350	3095	39	a	a	DT
12350	3095	40	platter	platter	NN
12350	3095	41	and	and	CC
12350	3095	42	sprinkle	sprinkle	VB
12350	3095	43	with	with	IN
12350	3095	44	sugar	sugar	NN
12350	3095	45	.	.	.
12350	3096	1	FRIED	FRIED	NNP
12350	3096	2	APPLES	APPLES	NNP
12350	3096	3	Quarter	quarter	NN
12350	3096	4	and	and	CC
12350	3096	5	core	core	VB
12350	3096	6	five	five	CD
12350	3096	7	apples	apple	NNS
12350	3096	8	without	without	IN
12350	3096	9	paring	pare	VBG
12350	3096	10	.	.	.
12350	3097	1	Put	put	VB
12350	3097	2	into	into	IN
12350	3097	3	a	a	DT
12350	3097	4	frying	frying	JJ
12350	3097	5	-	-	HYPH
12350	3097	6	pan	pan	NN
12350	3097	7	one	one	CD
12350	3097	8	cup	cup	NN
12350	3097	9	of	of	IN
12350	3097	10	sugar	sugar	NN
12350	3097	11	,	,	,
12350	3097	12	one	one	CD
12350	3097	13	tablespoon	tablespoon	NN
12350	3097	14	of	of	IN
12350	3097	15	butter	butter	NN
12350	3097	16	and	and	CC
12350	3097	17	three	three	CD
12350	3097	18	tablespoons	tablespoon	NNS
12350	3097	19	of	of	IN
12350	3097	20	water	water	NN
12350	3097	21	.	.	.
12350	3098	1	Let	let	VB
12350	3098	2	this	this	DT
12350	3098	3	melt	melt	NN
12350	3098	4	and	and	CC
12350	3098	5	lay	lie	VBD
12350	3098	6	in	in	IN
12350	3098	7	the	the	DT
12350	3098	8	apples	apple	NNS
12350	3098	9	with	with	IN
12350	3098	10	the	the	DT
12350	3098	11	skin	skin	NN
12350	3098	12	up	up	RP
12350	3098	13	.	.	.
12350	3099	1	Cover	cover	VB
12350	3099	2	and	and	CC
12350	3099	3	fry	fry	VB
12350	3099	4	slowly	slowly	RB
12350	3099	5	until	until	IN
12350	3099	6	brown	brown	NNP
12350	3099	7	.	.	.
12350	3100	1	APPLE	APPLE	NNP
12350	3100	2	SAUCE	SAUCE	NNP
12350	3100	3	VICTORIA	VICTORIA	NNP
12350	3100	4	Pare	Pare	NNP
12350	3100	5	,	,	,
12350	3100	6	quarter	quarter	NN
12350	3100	7	and	and	CC
12350	3100	8	core	core	VB
12350	3100	9	the	the	DT
12350	3100	10	apples	apple	NNS
12350	3100	11	.	.	.
12350	3101	1	Set	Set	VBN
12350	3101	2	on	on	RP
12350	3101	3	to	to	TO
12350	3101	4	boil	boil	VB
12350	3101	5	in	in	IN
12350	3101	6	cold	cold	JJ
12350	3101	7	water	water	NN
12350	3101	8	,	,	,
12350	3101	9	and	and	CC
12350	3101	10	boil	boil	VB
12350	3101	11	them	-PRON-	PRP
12350	3101	12	over	over	IN
12350	3101	13	a	a	DT
12350	3101	14	very	very	RB
12350	3101	15	brisk	brisk	JJ
12350	3101	16	fire	fire	NN
12350	3101	17	;	;	:
12350	3101	18	when	when	WRB
12350	3101	19	they	-PRON-	PRP
12350	3101	20	are	be	VBP
12350	3101	21	soft	soft	JJ
12350	3101	22	mash	mash	NN
12350	3101	23	with	with	IN
12350	3101	24	a	a	DT
12350	3101	25	potato	potato	NN
12350	3101	26	masher	masher	NN
12350	3101	27	and	and	CC
12350	3101	28	pass	pass	VB
12350	3101	29	the	the	DT
12350	3101	30	mashed	mash	VBN
12350	3101	31	apples	apple	NNS
12350	3101	32	through	through	IN
12350	3101	33	a	a	DT
12350	3101	34	sieve	sieve	NN
12350	3101	35	.	.	.
12350	3102	1	Sweeten	sweeten	VB
12350	3102	2	to	to	TO
12350	3102	3	taste	taste	VB
12350	3102	4	and	and	CC
12350	3102	5	flavor	flavor	VB
12350	3102	6	with	with	IN
12350	3102	7	a	a	DT
12350	3102	8	teaspoon	teaspoon	NN
12350	3102	9	of	of	IN
12350	3102	10	vanilla	vanilla	NN
12350	3102	11	.	.	.
12350	3103	1	This	this	DT
12350	3103	2	way	way	NN
12350	3103	3	of	of	IN
12350	3103	4	seasoning	seasoning	NN
12350	3103	5	apples	apple	NNS
12350	3103	6	is	be	VBZ
12350	3103	7	highly	highly	RB
12350	3103	8	recommended	recommend	VBN
12350	3103	9	,	,	,
12350	3103	10	especially	especially	RB
12350	3103	11	if	if	IN
12350	3103	12	they	-PRON-	PRP
12350	3103	13	are	be	VBP
12350	3103	14	tasteless	tasteless	JJ
12350	3103	15	.	.	.
12350	3104	1	PEACH	PEACH	NNP
12350	3104	2	COMPOTE	compote	NN
12350	3104	3	Pare	pare	VBP
12350	3104	4	the	the	DT
12350	3104	5	fruit	fruit	NN
12350	3104	6	,	,	,
12350	3104	7	leave	leave	VB
12350	3104	8	it	-PRON-	PRP
12350	3104	9	whole	whole	JJ
12350	3104	10	and	and	CC
12350	3104	11	put	put	VBD
12350	3104	12	on	on	RP
12350	3104	13	to	to	TO
12350	3104	14	boil	boil	VB
12350	3104	15	with	with	IN
12350	3104	16	sweetened	sweetened	JJ
12350	3104	17	water	water	NN
12350	3104	18	.	.	.
12350	3105	1	Add	add	VB
12350	3105	2	a	a	DT
12350	3105	3	few	few	JJ
12350	3105	4	cloves	clove	NNS
12350	3105	5	(	(	-LRB-
12350	3105	6	remove	remove	VB
12350	3105	7	the	the	DT
12350	3105	8	heads	head	NNS
12350	3105	9	)	)	-RRB-
12350	3105	10	,	,	,
12350	3105	11	also	also	RB
12350	3105	12	a	a	DT
12350	3105	13	stick	stick	NN
12350	3105	14	of	of	IN
12350	3105	15	cinnamon	cinnamon	NN
12350	3105	16	bark	bark	NN
12350	3105	17	.	.	.
12350	3106	1	Boil	Boil	NNP
12350	3106	2	the	the	DT
12350	3106	3	peaches	peach	NNS
12350	3106	4	until	until	IN
12350	3106	5	tender	tender	NN
12350	3106	6	,	,	,
12350	3106	7	then	then	RB
12350	3106	8	take	take	VB
12350	3106	9	up	up	RP
12350	3106	10	with	with	IN
12350	3106	11	a	a	DT
12350	3106	12	perforated	perforate	VBN
12350	3106	13	skimmer	skimmer	NN
12350	3106	14	and	and	CC
12350	3106	15	lay	lie	VBD
12350	3106	16	them	-PRON-	PRP
12350	3106	17	in	in	IN
12350	3106	18	your	-PRON-	PRP$
12350	3106	19	fruit	fruit	NN
12350	3106	20	dish	dish	NN
12350	3106	21	.	.	.
12350	3107	1	Boil	boil	VB
12350	3107	2	the	the	DT
12350	3107	3	syrup	syrup	NN
12350	3107	4	until	until	IN
12350	3107	5	thick	thick	JJ
12350	3107	6	,	,	,
12350	3107	7	then	then	RB
12350	3107	8	pour	pour	VB
12350	3107	9	over	over	IN
12350	3107	10	the	the	DT
12350	3107	11	peaches	peach	NNS
12350	3107	12	.	.	.
12350	3108	1	Eat	eat	VB
12350	3108	2	cold	cold	JJ
12350	3108	3	with	with	IN
12350	3108	4	sweet	sweet	JJ
12350	3108	5	cream	cream	NN
12350	3108	6	.	.	.
12350	3109	1	Common	common	JJ
12350	3109	2	cheap	cheap	JJ
12350	3109	3	peaches	peach	NNS
12350	3109	4	make	make	VBP
12350	3109	5	a	a	DT
12350	3109	6	very	very	RB
12350	3109	7	nice	nice	JJ
12350	3109	8	dessert	dessert	NN
12350	3109	9	,	,	,
12350	3109	10	cooked	cook	VBN
12350	3109	11	in	in	IN
12350	3109	12	the	the	DT
12350	3109	13	above	above	JJ
12350	3109	14	manner	manner	NN
12350	3109	15	,	,	,
12350	3109	16	clings	cling	NNS
12350	3109	17	especially	especially	RB
12350	3109	18	,	,	,
12350	3109	19	which	which	WDT
12350	3109	20	can	can	MD
12350	3109	21	not	not	RB
12350	3109	22	be	be	VB
12350	3109	23	used	use	VBN
12350	3109	24	to	to	TO
12350	3109	25	cut	cut	VB
12350	3109	26	up	up	RP
12350	3109	27	.	.	.
12350	3110	1	COMPOTE	compote	NN
12350	3110	2	OF	of	IN
12350	3110	3	RASPBERRIES	raspberry	NNS
12350	3110	4	Make	make	VBP
12350	3110	5	a	a	DT
12350	3110	6	syrup	syrup	NN
12350	3110	7	of	of	IN
12350	3110	8	half	half	PDT
12350	3110	9	a	a	DT
12350	3110	10	pound	pound	NN
12350	3110	11	of	of	IN
12350	3110	12	sugar	sugar	NN
12350	3110	13	and	and	CC
12350	3110	14	half	half	PDT
12350	3110	15	a	a	DT
12350	3110	16	cup	cup	NN
12350	3110	17	of	of	IN
12350	3110	18	water	water	NN
12350	3110	19	,	,	,
12350	3110	20	put	put	VBN
12350	3110	21	into	into	IN
12350	3110	22	it	-PRON-	PRP
12350	3110	23	one	one	CD
12350	3110	24	quart	quart	NN
12350	3110	25	of	of	IN
12350	3110	26	berries	berry	NNS
12350	3110	27	which	which	WDT
12350	3110	28	have	have	VBP
12350	3110	29	been	be	VBN
12350	3110	30	carefully	carefully	RB
12350	3110	31	picked	pick	VBN
12350	3110	32	and	and	CC
12350	3110	33	washed	wash	VBN
12350	3110	34	.	.	.
12350	3111	1	Boil	boil	VB
12350	3111	2	up	up	RP
12350	3111	3	once	once	RB
12350	3111	4	.	.	.
12350	3112	1	Serve	serve	VB
12350	3112	2	cold	cold	NN
12350	3112	3	.	.	.
12350	3113	1	COMPOTE	compote	NN
12350	3113	2	OF	of	IN
12350	3113	3	PINEAPPLE	PINEAPPLE	NNP
12350	3113	4	Cut	Cut	NNP
12350	3113	5	off	off	IN
12350	3113	6	the	the	DT
12350	3113	7	rind	rind	NN
12350	3113	8	of	of	IN
12350	3113	9	a	a	DT
12350	3113	10	pineapple	pineapple	NN
12350	3113	11	,	,	,
12350	3113	12	core	core	NN
12350	3113	13	and	and	CC
12350	3113	14	trim	trim	VB
12350	3113	15	out	out	RP
12350	3113	16	all	all	PDT
12350	3113	17	the	the	DT
12350	3113	18	eyes	eye	NNS
12350	3113	19	.	.	.
12350	3114	1	Cut	cut	VB
12350	3114	2	into	into	IN
12350	3114	3	desired	desire	VBN
12350	3114	4	slices	slice	NNS
12350	3114	5	.	.	.
12350	3115	1	Set	Set	VBN
12350	3115	2	on	on	RP
12350	3115	3	to	to	TO
12350	3115	4	boil	boil	VB
12350	3115	5	with	with	IN
12350	3115	6	half	half	PDT
12350	3115	7	a	a	DT
12350	3115	8	pound	pound	NN
12350	3115	9	of	of	IN
12350	3115	10	sugar	sugar	NN
12350	3115	11	,	,	,
12350	3115	12	and	and	CC
12350	3115	13	the	the	DT
12350	3115	14	juice	juice	NN
12350	3115	15	of	of	IN
12350	3115	16	one	one	CD
12350	3115	17	or	or	CC
12350	3115	18	two	two	CD
12350	3115	19	tart	tart	JJ
12350	3115	20	oranges	orange	NNS
12350	3115	21	.	.	.
12350	3116	1	When	when	WRB
12350	3116	2	the	the	DT
12350	3116	3	pineapple	pineapple	NN
12350	3116	4	is	be	VBZ
12350	3116	5	tender	tender	JJ
12350	3116	6	and	and	CC
12350	3116	7	clear	clear	JJ
12350	3116	8	,	,	,
12350	3116	9	put	put	VBN
12350	3116	10	into	into	IN
12350	3116	11	a	a	DT
12350	3116	12	compote	compote	NN
12350	3116	13	dish	dish	NN
12350	3116	14	and	and	CC
12350	3116	15	boil	boil	VB
12350	3116	16	the	the	DT
12350	3116	17	syrup	syrup	NN
12350	3116	18	until	until	IN
12350	3116	19	clear	clear	JJ
12350	3116	20	.	.	.
12350	3117	1	Pour	pour	VB
12350	3117	2	over	over	IN
12350	3117	3	all	all	DT
12350	3117	4	and	and	CC
12350	3117	5	cool	cool	JJ
12350	3117	6	.	.	.
12350	3118	1	The	the	DT
12350	3118	2	addition	addition	NN
12350	3118	3	of	of	IN
12350	3118	4	a	a	DT
12350	3118	5	wineglass	wineglass	NN
12350	3118	6	of	of	IN
12350	3118	7	brandy	brandy	NN
12350	3118	8	improves	improve	VBZ
12350	3118	9	this	this	DT
12350	3118	10	compote	compote	NN
12350	3118	11	very	very	RB
12350	3118	12	much	much	RB
12350	3118	13	.	.	.
12350	3119	1	COMPOTE	compote	NN
12350	3119	2	OF	of	IN
12350	3119	3	PEARS	pear	NNS
12350	3119	4	It	-PRON-	PRP
12350	3119	5	is	be	VBZ
12350	3119	6	not	not	RB
12350	3119	7	necessary	necessary	JJ
12350	3119	8	to	to	TO
12350	3119	9	take	take	VB
12350	3119	10	a	a	DT
12350	3119	11	fine	fine	JJ
12350	3119	12	quality	quality	NN
12350	3119	13	of	of	IN
12350	3119	14	pears	pear	NNS
12350	3119	15	for	for	IN
12350	3119	16	this	this	DT
12350	3119	17	purpose	purpose	NN
12350	3119	18	.	.	.
12350	3120	1	Pare	pare	VB
12350	3120	2	the	the	DT
12350	3120	3	fruit	fruit	NN
12350	3120	4	,	,	,
12350	3120	5	leaving	leave	VBG
12350	3120	6	on	on	IN
12350	3120	7	the	the	DT
12350	3120	8	stems	stem	NNS
12350	3120	9	,	,	,
12350	3120	10	and	and	CC
12350	3120	11	stew	stew	NN
12350	3120	12	in	in	IN
12350	3120	13	sugar	sugar	NN
12350	3120	14	and	and	CC
12350	3120	15	a	a	DT
12350	3120	16	very	very	RB
12350	3120	17	little	little	JJ
12350	3120	18	water	water	NN
12350	3120	19	.	.	.
12350	3121	1	Flavor	flavor	NN
12350	3121	2	with	with	IN
12350	3121	3	stick	stick	NN
12350	3121	4	cinnamon	cinnamon	NN
12350	3121	5	and	and	CC
12350	3121	6	a	a	DT
12350	3121	7	few	few	JJ
12350	3121	8	cloves	clove	NNS
12350	3121	9	(	(	-LRB-
12350	3121	10	take	take	VB
12350	3121	11	out	out	RP
12350	3121	12	the	the	DT
12350	3121	13	head	head	NN
12350	3121	14	of	of	IN
12350	3121	15	each	each	DT
12350	3121	16	clove	clove	NN
12350	3121	17	)	)	-RRB-
12350	3121	18	and	and	CC
12350	3121	19	when	when	WRB
12350	3121	20	soft	soft	JJ
12350	3121	21	place	place	NN
12350	3121	22	each	each	DT
12350	3121	23	pear	pear	NN
12350	3121	24	carefully	carefully	RB
12350	3121	25	on	on	IN
12350	3121	26	a	a	DT
12350	3121	27	platter	platter	NN
12350	3121	28	until	until	IN
12350	3121	29	cold	cold	JJ
12350	3121	30	.	.	.
12350	3122	1	Then	then	RB
12350	3122	2	arrange	arrange	VB
12350	3122	3	them	-PRON-	PRP
12350	3122	4	nicely	nicely	RB
12350	3122	5	in	in	IN
12350	3122	6	a	a	DT
12350	3122	7	glass	glass	NN
12350	3122	8	bowl	bowl	NN
12350	3122	9	or	or	CC
12350	3122	10	flat	flat	JJ
12350	3122	11	glass	glass	NN
12350	3122	12	dish	dish	NN
12350	3122	13	,	,	,
12350	3122	14	the	the	DT
12350	3122	15	stems	stem	VBZ
12350	3122	16	all	all	RB
12350	3122	17	on	on	IN
12350	3122	18	the	the	DT
12350	3122	19	outer	outer	JJ
12350	3122	20	rim	rim	NN
12350	3122	21	.	.	.
12350	3123	1	Pour	pour	VB
12350	3123	2	over	over	IN
12350	3123	3	them	-PRON-	PRP
12350	3123	4	the	the	DT
12350	3123	5	sauce	sauce	NN
12350	3123	6	,	,	,
12350	3123	7	which	which	WDT
12350	3123	8	should	should	MD
12350	3123	9	be	be	VB
12350	3123	10	boiled	boil	VBN
12350	3123	11	thick	thick	JJ
12350	3123	12	like	like	IN
12350	3123	13	syrup	syrup	NN
12350	3123	14	.	.	.
12350	3124	1	Eat	eat	VB
12350	3124	2	cold	cold	NN
12350	3124	3	.	.	.
12350	3125	1	HUCKLEBERRY	HUCKLEBERRY	NNP
12350	3125	2	COMPOTE	COMPOTE	NNP
12350	3125	3	Pick	pick	VBP
12350	3125	4	over	over	IN
12350	3125	5	a	a	DT
12350	3125	6	quart	quart	NN
12350	3125	7	of	of	IN
12350	3125	8	huckleberries	huckleberry	NNS
12350	3125	9	or	or	CC
12350	3125	10	blueberries	blueberry	NNS
12350	3125	11	,	,	,
12350	3125	12	wash	wash	VB
12350	3125	13	them	-PRON-	PRP
12350	3125	14	and	and	CC
12350	3125	15	set	set	VBN
12350	3125	16	to	to	TO
12350	3125	17	boil	boil	VB
12350	3125	18	.	.	.
12350	3126	1	Do	do	VBP
12350	3126	2	not	not	RB
12350	3126	3	add	add	VB
12350	3126	4	any	any	DT
12350	3126	5	water	water	NN
12350	3126	6	to	to	IN
12350	3126	7	them	-PRON-	PRP
12350	3126	8	.	.	.
12350	3127	1	Sweeten	sweeten	VB
12350	3127	2	with	with	IN
12350	3127	3	half	half	PDT
12350	3127	4	a	a	DT
12350	3127	5	cup	cup	NN
12350	3127	6	of	of	IN
12350	3127	7	sugar	sugar	NN
12350	3127	8	,	,	,
12350	3127	9	and	and	CC
12350	3127	10	spice	spice	VB
12350	3127	11	with	with	IN
12350	3127	12	half	half	PDT
12350	3127	13	a	a	DT
12350	3127	14	teaspoon	teaspoon	NN
12350	3127	15	of	of	IN
12350	3127	16	cinnamon	cinnamon	NN
12350	3127	17	.	.	.
12350	3128	1	Just	just	RB
12350	3128	2	before	before	IN
12350	3128	3	removing	remove	VBG
12350	3128	4	from	from	IN
12350	3128	5	the	the	DT
12350	3128	6	fire	fire	NN
12350	3128	7	,	,	,
12350	3128	8	add	add	VB
12350	3128	9	a	a	DT
12350	3128	10	teaspoon	teaspoon	NN
12350	3128	11	of	of	IN
12350	3128	12	cornstarch	cornstarch	NN
12350	3128	13	which	which	WDT
12350	3128	14	has	have	VBZ
12350	3128	15	been	be	VBN
12350	3128	16	wet	wet	JJ
12350	3128	17	with	with	IN
12350	3128	18	a	a	DT
12350	3128	19	little	little	JJ
12350	3128	20	cold	cold	JJ
12350	3128	21	water	water	NN
12350	3128	22	.	.	.
12350	3129	1	Do	do	VB
12350	3129	2	this	this	DT
12350	3129	3	thoroughly	thoroughly	RB
12350	3129	4	in	in	IN
12350	3129	5	a	a	DT
12350	3129	6	cup	cup	NN
12350	3129	7	and	and	CC
12350	3129	8	stir	stir	VB
12350	3129	9	with	with	IN
12350	3129	10	a	a	DT
12350	3129	11	teaspoon	teaspoon	NN
12350	3129	12	so	so	IN
12350	3129	13	as	as	IN
12350	3129	14	not	not	RB
12350	3129	15	to	to	TO
12350	3129	16	have	have	VB
12350	3129	17	any	any	DT
12350	3129	18	lumps	lump	NNS
12350	3129	19	in	in	IN
12350	3129	20	it	-PRON-	PRP
12350	3129	21	.	.	.
12350	3130	1	Pour	pour	VB
12350	3130	2	into	into	IN
12350	3130	3	a	a	DT
12350	3130	4	glass	glass	NN
12350	3130	5	bowl	bowl	NN
12350	3130	6	.	.	.
12350	3131	1	Eat	eat	VB
12350	3131	2	cold	cold	NN
12350	3131	3	.	.	.
12350	3132	1	RHUBARB	RHUBARB	NNP
12350	3132	2	SAUCE	SAUCE	NNP
12350	3132	3	Strip	Strip	NNP
12350	3132	4	the	the	DT
12350	3132	5	skin	skin	NN
12350	3132	6	off	off	IN
12350	3132	7	the	the	DT
12350	3132	8	stalks	stalk	NNS
12350	3132	9	with	with	IN
12350	3132	10	care	care	NN
12350	3132	11	,	,	,
12350	3132	12	cut	cut	VB
12350	3132	13	them	-PRON-	PRP
12350	3132	14	into	into	IN
12350	3132	15	small	small	JJ
12350	3132	16	pieces	piece	NNS
12350	3132	17	,	,	,
12350	3132	18	put	put	VBD
12350	3132	19	into	into	IN
12350	3132	20	a	a	DT
12350	3132	21	saucepan	saucepan	NN
12350	3132	22	with	with	IN
12350	3132	23	very	very	RB
12350	3132	24	little	little	JJ
12350	3132	25	water	water	NN
12350	3132	26	,	,	,
12350	3132	27	and	and	CC
12350	3132	28	stew	stew	NNP
12350	3132	29	slowly	slowly	RB
12350	3132	30	until	until	IN
12350	3132	31	soft	soft	JJ
12350	3132	32	.	.	.
12350	3133	1	Sweeten	Sweeten	VBN
12350	3133	2	while	while	IN
12350	3133	3	hot	hot	JJ
12350	3133	4	,	,	,
12350	3133	5	but	but	CC
12350	3133	6	do	do	VBP
12350	3133	7	not	not	RB
12350	3133	8	boil	boil	VB
12350	3133	9	the	the	DT
12350	3133	10	sugar	sugar	NN
12350	3133	11	with	with	IN
12350	3133	12	the	the	DT
12350	3133	13	fruit	fruit	NN
12350	3133	14	.	.	.
12350	3134	1	Eat	eat	VB
12350	3134	2	cold	cold	NN
12350	3134	3	.	.	.
12350	3135	1	Very	very	RB
12350	3135	2	wholesome	wholesome	JJ
12350	3135	3	.	.	.
12350	3136	1	BAKED	BAKED	NNP
12350	3136	2	RHUBARB	RHUBARB	NNS
12350	3136	3	Peel	peel	VBP
12350	3136	4	and	and	CC
12350	3136	5	cut	cut	VBD
12350	3136	6	into	into	IN
12350	3136	7	two	two	CD
12350	3136	8	-	-	HYPH
12350	3136	9	inch	inch	NN
12350	3136	10	lengths	length	NNS
12350	3136	11	three	three	CD
12350	3136	12	bunches	bunche	NNS
12350	3136	13	of	of	IN
12350	3136	14	rhubarb	rhubarb	NN
12350	3136	15	.	.	.
12350	3137	1	Dredge	dredge	NN
12350	3137	2	with	with	IN
12350	3137	3	flour	flour	NN
12350	3137	4	and	and	CC
12350	3137	5	put	put	VBN
12350	3137	6	in	in	RP
12350	3137	7	baking	baking	NN
12350	3137	8	dish	dish	NN
12350	3137	9	with	with	IN
12350	3137	10	one	one	CD
12350	3137	11	cup	cup	NN
12350	3137	12	of	of	IN
12350	3137	13	sugar	sugar	NN
12350	3137	14	sprinkled	sprinkle	VBN
12350	3137	15	over	over	RP
12350	3137	16	.	.	.
12350	3138	1	Bake	bake	VB
12350	3138	2	in	in	IN
12350	3138	3	moderate	moderate	JJ
12350	3138	4	oven	oven	JJ
12350	3138	5	three	three	CD
12350	3138	6	-	-	HYPH
12350	3138	7	quarters	quarter	NNS
12350	3138	8	of	of	IN
12350	3138	9	an	an	DT
12350	3138	10	hour	hour	NN
12350	3138	11	.	.	.
12350	3139	1	Very	very	RB
12350	3139	2	nice	nice	JJ
12350	3139	3	served	serve	VBD
12350	3139	4	hot	hot	JJ
12350	3139	5	as	as	IN
12350	3139	6	a	a	DT
12350	3139	7	vegetable	vegetable	NN
12350	3139	8	,	,	,
12350	3139	9	or	or	CC
12350	3139	10	cold	cold	JJ
12350	3139	11	as	as	IN
12350	3139	12	a	a	DT
12350	3139	13	sauce	sauce	NN
12350	3139	14	.	.	.
12350	3140	1	FIG	FIG	NNP
12350	3140	2	SAUCE	SAUCE	NNP
12350	3140	3	Stew	stew	NN
12350	3140	4	figs	fig	NNS
12350	3140	5	slowly	slowly	RB
12350	3140	6	for	for	IN
12350	3140	7	two	two	CD
12350	3140	8	hours	hour	NNS
12350	3140	9	,	,	,
12350	3140	10	until	until	IN
12350	3140	11	soft	soft	JJ
12350	3140	12	;	;	:
12350	3140	13	sweeten	sweeten	JJ
12350	3140	14	with	with	IN
12350	3140	15	loaf	loaf	NN
12350	3140	16	sugar	sugar	NN
12350	3140	17	,	,	,
12350	3140	18	about	about	RB
12350	3140	19	two	two	CD
12350	3140	20	tablespoons	tablespoon	NNS
12350	3140	21	to	to	IN
12350	3140	22	a	a	DT
12350	3140	23	pound	pound	NN
12350	3140	24	of	of	IN
12350	3140	25	fruit	fruit	NN
12350	3140	26	;	;	:
12350	3140	27	add	add	VB
12350	3140	28	a	a	DT
12350	3140	29	glass	glass	NN
12350	3140	30	of	of	IN
12350	3140	31	port	port	NN
12350	3140	32	or	or	CC
12350	3140	33	other	other	JJ
12350	3140	34	wine	wine	NN
12350	3140	35	and	and	CC
12350	3140	36	a	a	DT
12350	3140	37	little	little	JJ
12350	3140	38	lemon	lemon	NN
12350	3140	39	juice	juice	NN
12350	3140	40	.	.	.
12350	3141	1	Serve	serve	VB
12350	3141	2	when	when	WRB
12350	3141	3	cold	cold	JJ
12350	3141	4	.	.	.
12350	3142	1	DRIED	DRIED	NNP
12350	3142	2	FRUITS	FRUITS	NNP
12350	3142	3	To	to	TO
12350	3142	4	cook	cook	VB
12350	3142	5	dried	dry	VBN
12350	3142	6	fruits	fruit	NNS
12350	3142	7	thoroughly	thoroughly	RB
12350	3142	8	they	-PRON-	PRP
12350	3142	9	should	should	MD
12350	3142	10	after	after	IN
12350	3142	11	careful	careful	JJ
12350	3142	12	washing	washing	NN
12350	3142	13	be	be	VB
12350	3142	14	soaked	soak	VBN
12350	3142	15	overnight	overnight	RB
12350	3142	16	.	.	.
12350	3143	1	Next	next	JJ
12350	3143	2	morning	morning	NN
12350	3143	3	put	put	VBD
12350	3143	4	them	-PRON-	PRP
12350	3143	5	over	over	IN
12350	3143	6	the	the	DT
12350	3143	7	fire	fire	NN
12350	3143	8	in	in	IN
12350	3143	9	the	the	DT
12350	3143	10	water	water	NN
12350	3143	11	in	in	IN
12350	3143	12	which	which	WDT
12350	3143	13	they	-PRON-	PRP
12350	3143	14	have	have	VBP
12350	3143	15	been	be	VBN
12350	3143	16	soaked	soak	VBN
12350	3143	17	;	;	:
12350	3143	18	bring	bring	VB
12350	3143	19	to	to	IN
12350	3143	20	a	a	DT
12350	3143	21	boil	boil	NN
12350	3143	22	;	;	:
12350	3143	23	then	then	RB
12350	3143	24	simmer	simmer	VB
12350	3143	25	slowly	slowly	RB
12350	3143	26	until	until	IN
12350	3143	27	the	the	DT
12350	3143	28	fruit	fruit	NN
12350	3143	29	is	be	VBZ
12350	3143	30	thoroughly	thoroughly	RB
12350	3143	31	cooked	cook	VBN
12350	3143	32	but	but	CC
12350	3143	33	not	not	RB
12350	3143	34	broken	broken	JJ
12350	3143	35	.	.	.
12350	3144	1	Sweeten	sweeten	VB
12350	3144	2	to	to	TO
12350	3144	3	taste	taste	VB
12350	3144	4	.	.	.
12350	3145	1	Very	very	RB
12350	3145	2	much	much	RB
12350	3145	3	less	less	JJR
12350	3145	4	sugar	sugar	NN
12350	3145	5	will	will	MD
12350	3145	6	be	be	VB
12350	3145	7	needed	need	VBN
12350	3145	8	than	than	IN
12350	3145	9	for	for	IN
12350	3145	10	fresh	fresh	JJ
12350	3145	11	fruit	fruit	NN
12350	3145	12	.	.	.
12350	3146	1	STEWED	STEWED	NNP
12350	3146	2	PRUNES	PRUNES	NNP
12350	3146	3	Cleanse	Cleanse	NNP
12350	3146	4	thoroughly	thoroughly	RB
12350	3146	5	,	,	,
12350	3146	6	soak	soak	VB
12350	3146	7	in	in	IN
12350	3146	8	water	water	NN
12350	3146	9	ten	ten	CD
12350	3146	10	or	or	CC
12350	3146	11	twelve	twelve	CD
12350	3146	12	hours	hour	NNS
12350	3146	13	,	,	,
12350	3146	14	adding	add	VBG
12350	3146	15	a	a	DT
12350	3146	16	little	little	JJ
12350	3146	17	granulated	granulated	JJ
12350	3146	18	sugar	sugar	NN
12350	3146	19	when	when	WRB
12350	3146	20	putting	put	VBG
12350	3146	21	to	to	TO
12350	3146	22	soak	soak	VB
12350	3146	23	,	,	,
12350	3146	24	for	for	IN
12350	3146	25	although	although	IN
12350	3146	26	the	the	DT
12350	3146	27	fruit	fruit	NN
12350	3146	28	is	be	VBZ
12350	3146	29	sweet	sweet	JJ
12350	3146	30	enough	enough	RB
12350	3146	31	,	,	,
12350	3146	32	yet	yet	CC
12350	3146	33	experience	experience	NN
12350	3146	34	has	have	VBZ
12350	3146	35	shown	show	VBN
12350	3146	36	that	that	IN
12350	3146	37	the	the	DT
12350	3146	38	added	add	VBN
12350	3146	39	sugar	sugar	NN
12350	3146	40	changes	change	NNS
12350	3146	41	by	by	IN
12350	3146	42	chemical	chemical	NN
12350	3146	43	process	process	NN
12350	3146	44	into	into	IN
12350	3146	45	fruit	fruit	NN
12350	3146	46	sugar	sugar	NN
12350	3146	47	and	and	CC
12350	3146	48	brings	bring	VBZ
12350	3146	49	out	out	RP
12350	3146	50	better	well	JJR
12350	3146	51	the	the	DT
12350	3146	52	flavor	flavor	NN
12350	3146	53	of	of	IN
12350	3146	54	the	the	DT
12350	3146	55	fruit	fruit	NN
12350	3146	56	.	.	.
12350	3147	1	After	after	IN
12350	3147	2	soaking	soak	VBG
12350	3147	3	,	,	,
12350	3147	4	the	the	DT
12350	3147	5	fruit	fruit	NN
12350	3147	6	will	will	MD
12350	3147	7	assume	assume	VB
12350	3147	8	its	-PRON-	PRP$
12350	3147	9	full	full	JJ
12350	3147	10	size	size	NN
12350	3147	11	,	,	,
12350	3147	12	and	and	CC
12350	3147	13	is	be	VBZ
12350	3147	14	ready	ready	JJ
12350	3147	15	to	to	TO
12350	3147	16	be	be	VB
12350	3147	17	simmered	simmer	VBN
12350	3147	18	on	on	IN
12350	3147	19	the	the	DT
12350	3147	20	back	back	NN
12350	3147	21	of	of	IN
12350	3147	22	the	the	DT
12350	3147	23	stove	stove	NN
12350	3147	24	.	.	.
12350	3148	1	Do	do	VBP
12350	3148	2	not	not	RB
12350	3148	3	boil	boil	VB
12350	3148	4	prunes	prune	NNS
12350	3148	5	,	,	,
12350	3148	6	that	that	DT
12350	3148	7	is	be	VBZ
12350	3148	8	what	what	WP
12350	3148	9	spoils	spoil	VBZ
12350	3148	10	them	-PRON-	PRP
12350	3148	11	.	.	.
12350	3149	1	Simmer	Simmer	NNP
12350	3149	2	,	,	,
12350	3149	3	simmer	simmer	NN
12350	3149	4	only	only	RB
12350	3149	5	.	.	.
12350	3150	1	Keep	keep	VB
12350	3150	2	lid	lid	NN
12350	3150	3	on	on	RB
12350	3150	4	.	.	.
12350	3151	1	Shake	shake	VB
12350	3151	2	gently	gently	RB
12350	3151	3	,	,	,
12350	3151	4	do	do	VB
12350	3151	5	not	not	RB
12350	3151	6	stir	stir	VB
12350	3151	7	,	,	,
12350	3151	8	and	and	CC
12350	3151	9	never	never	RB
12350	3151	10	let	let	VB
12350	3151	11	boil	boil	VB
12350	3151	12	.	.	.
12350	3152	1	When	when	WRB
12350	3152	2	tender	tender	NN
12350	3152	3	they	-PRON-	PRP
12350	3152	4	are	be	VBP
12350	3152	5	ready	ready	JJ
12350	3152	6	for	for	IN
12350	3152	7	table	table	NN
12350	3152	8	.	.	.
12350	3153	1	Serve	serve	VB
12350	3153	2	cold	cold	NN
12350	3153	3	,	,	,
12350	3153	4	and	and	CC
12350	3153	5	a	a	DT
12350	3153	6	little	little	JJ
12350	3153	7	cream	cream	NN
12350	3153	8	will	will	MD
12350	3153	9	make	make	VB
12350	3153	10	them	-PRON-	PRP
12350	3153	11	more	more	RBR
12350	3153	12	delicious	delicious	JJ
12350	3153	13	.	.	.
12350	3154	1	A	a	DT
12350	3154	2	little	little	JJ
12350	3154	3	claret	claret	NN
12350	3154	4	or	or	CC
12350	3154	5	sauterne	sauterne	NN
12350	3154	6	poured	pour	VBD
12350	3154	7	over	over	RP
12350	3154	8	the	the	DT
12350	3154	9	prunes	prune	NNS
12350	3154	10	just	just	RB
12350	3154	11	as	as	IN
12350	3154	12	cooking	cooking	NN
12350	3154	13	is	be	VBZ
12350	3154	14	finished	finish	VBN
12350	3154	15	adds	add	VBZ
12350	3154	16	a	a	DT
12350	3154	17	flavor	flavor	NN
12350	3154	18	relished	relish	VBN
12350	3154	19	by	by	IN
12350	3154	20	many	many	JJ
12350	3154	21	.	.	.
12350	3155	1	Added	add	VBN
12350	3155	2	just	just	RB
12350	3155	3	before	before	IN
12350	3155	4	simmering	simmer	VBG
12350	3155	5	,	,	,
12350	3155	6	a	a	DT
12350	3155	7	little	little	JJ
12350	3155	8	sliced	sliced	JJ
12350	3155	9	lemon	lemon	NN
12350	3155	10	or	or	CC
12350	3155	11	orange	orange	NN
12350	3155	12	gives	give	VBZ
12350	3155	13	a	a	DT
12350	3155	14	rich	rich	JJ
12350	3155	15	color	color	NN
12350	3155	16	and	and	CC
12350	3155	17	flavor	flavor	NN
12350	3155	18	to	to	IN
12350	3155	19	the	the	DT
12350	3155	20	syrup	syrup	NN
12350	3155	21	.	.	.
12350	3156	1	BAKED	BAKED	NNP
12350	3156	2	PRUNES	PRUNES	NNP
12350	3156	3	Cook	Cook	NNP
12350	3156	4	prunes	prune	NNS
12350	3156	5	in	in	IN
12350	3156	6	an	an	DT
12350	3156	7	earthenware	earthenware	NN
12350	3156	8	bean	bean	NN
12350	3156	9	pot	pot	NN
12350	3156	10	in	in	IN
12350	3156	11	the	the	DT
12350	3156	12	oven	oven	NN
12350	3156	13	.	.	.
12350	3157	1	Wash	wash	VB
12350	3157	2	and	and	CC
12350	3157	3	soak	soak	VB
12350	3157	4	the	the	DT
12350	3157	5	prunes	prune	NNS
12350	3157	6	and	and	CC
12350	3157	7	put	put	VBD
12350	3157	8	them	-PRON-	PRP
12350	3157	9	in	in	IN
12350	3157	10	the	the	DT
12350	3157	11	pot	pot	NN
12350	3157	12	with	with	IN
12350	3157	13	a	a	DT
12350	3157	14	very	very	RB
12350	3157	15	little	little	JJ
12350	3157	16	water	water	NN
12350	3157	17	;	;	:
12350	3157	18	let	let	VB
12350	3157	19	them	-PRON-	PRP
12350	3157	20	cook	cook	VB
12350	3157	21	slowly	slowly	RB
12350	3157	22	for	for	IN
12350	3157	23	a	a	DT
12350	3157	24	long	long	JJ
12350	3157	25	time	time	NN
12350	3157	26	.	.	.
12350	3158	1	They	-PRON-	PRP
12350	3158	2	will	will	MD
12350	3158	3	be	be	VB
12350	3158	4	found	find	VBN
12350	3158	5	delicious	delicious	JJ
12350	3158	6	,	,	,
12350	3158	7	thick	thick	JJ
12350	3158	8	and	and	CC
12350	3158	9	rich	rich	JJ
12350	3158	10	,	,	,
12350	3158	11	without	without	IN
12350	3158	12	any	any	DT
12350	3158	13	of	of	IN
12350	3158	14	the	the	DT
12350	3158	15	objectionable	objectionable	JJ
12350	3158	16	sweetness	sweetness	NN
12350	3158	17	.	.	.
12350	3159	1	Lemon	lemon	NN
12350	3159	2	,	,	,
12350	3159	3	juice	juice	NN
12350	3159	4	and	and	CC
12350	3159	5	peel	peel	NN
12350	3159	6	,	,	,
12350	3159	7	may	may	MD
12350	3159	8	be	be	VB
12350	3159	9	added	add	VBN
12350	3159	10	if	if	IN
12350	3159	11	desired	desire	VBN
12350	3159	12	.	.	.
12350	3160	1	PRUNES	PRUNES	NNP
12350	3160	2	WITHOUT	without	IN
12350	3160	3	SUGAR	SUGAR	NNP
12350	3160	4	Wash	Wash	NNP
12350	3160	5	prunes	prune	NNS
12350	3160	6	thoroughly	thoroughly	RB
12350	3160	7	,	,	,
12350	3160	8	pour	pour	NN
12350	3160	9	boiling	boiling	NN
12350	3160	10	water	water	NN
12350	3160	11	over	over	IN
12350	3160	12	same	same	JJ
12350	3160	13	and	and	CC
12350	3160	14	let	let	VB
12350	3160	15	them	-PRON-	PRP
12350	3160	16	stand	stand	VB
12350	3160	17	for	for	IN
12350	3160	18	ten	ten	CD
12350	3160	19	minutes	minute	NNS
12350	3160	20	.	.	.
12350	3161	1	Then	then	RB
12350	3161	2	drain	drain	VB
12350	3161	3	and	and	CC
12350	3161	4	pour	pour	VB
12350	3161	5	boiling	boil	VBG
12350	3161	6	water	water	NN
12350	3161	7	over	over	IN
12350	3161	8	them	-PRON-	PRP
12350	3161	9	again	again	RB
12350	3161	10	;	;	,
12350	3161	11	put	put	VBN
12350	3161	12	in	in	IN
12350	3161	13	sealed	sealed	JJ
12350	3161	14	jar	jar	NN
12350	3161	15	;	;	:
12350	3161	16	see	see	VBP
12350	3161	17	that	that	IN
12350	3161	18	prunes	prune	NNS
12350	3161	19	are	be	VBP
12350	3161	20	all	all	DT
12350	3161	21	covered	cover	VBN
12350	3161	22	with	with	IN
12350	3161	23	water	water	NN
12350	3161	24	.	.	.
12350	3162	1	Ready	ready	JJ
12350	3162	2	for	for	IN
12350	3162	3	use	use	NN
12350	3162	4	after	after	IN
12350	3162	5	forty	forty	CD
12350	3162	6	-	-	HYPH
12350	3162	7	eight	eight	CD
12350	3162	8	hours	hour	NNS
12350	3162	9	.	.	.
12350	3163	1	Will	Will	MD
12350	3163	2	keep	keep	VB
12350	3163	3	for	for	IN
12350	3163	4	a	a	DT
12350	3163	5	week	week	NN
12350	3163	6	at	at	IN
12350	3163	7	a	a	DT
12350	3163	8	time	time	NN
12350	3163	9	and	and	CC
12350	3163	10	the	the	DT
12350	3163	11	longer	long	RBR
12350	3163	12	they	-PRON-	PRP
12350	3163	13	stand	stand	VBP
12350	3163	14	the	the	DT
12350	3163	15	thicker	thick	JJR
12350	3163	16	the	the	DT
12350	3163	17	syrup	syrup	NN
12350	3163	18	gets	get	VBZ
12350	3163	19	.	.	.
12350	3164	1	STEAMED	STEAMED	NNP
12350	3164	2	PRUNES	PRUNES	NNP
12350	3164	3	Steam	Steam	NNP
12350	3164	4	until	until	IN
12350	3164	5	the	the	DT
12350	3164	6	fruit	fruit	NN
12350	3164	7	is	be	VBZ
12350	3164	8	swollen	swollen	JJ
12350	3164	9	to	to	IN
12350	3164	10	its	-PRON-	PRP$
12350	3164	11	original	original	JJ
12350	3164	12	size	size	NN
12350	3164	13	and	and	CC
12350	3164	14	is	be	VBZ
12350	3164	15	tender	tender	JJ
12350	3164	16	.	.	.
12350	3165	1	Sprinkle	sprinkle	VB
12350	3165	2	with	with	IN
12350	3165	3	powdered	powdered	JJ
12350	3165	4	sugar	sugar	NN
12350	3165	5	and	and	CC
12350	3165	6	squeeze	squeeze	VB
12350	3165	7	lemon	lemon	NN
12350	3165	8	juice	juice	NN
12350	3165	9	over	over	IN
12350	3165	10	them	-PRON-	PRP
12350	3165	11	.	.	.
12350	3166	1	PRUNE	PRUNE	NNP
12350	3166	2	SOUFFLÉ	SOUFFLÉ	NNP
12350	3166	3	Remove	remove	VBP
12350	3166	4	the	the	DT
12350	3166	5	pits	pit	NNS
12350	3166	6	from	from	IN
12350	3166	7	a	a	DT
12350	3166	8	large	large	JJ
12350	3166	9	cup	cup	NN
12350	3166	10	of	of	IN
12350	3166	11	stewed	stew	VBN
12350	3166	12	prunes	prune	NNS
12350	3166	13	and	and	CC
12350	3166	14	chop	chop	NN
12350	3166	15	fine	fine	NN
12350	3166	16	.	.	.
12350	3167	1	Add	add	VB
12350	3167	2	the	the	DT
12350	3167	3	whites	white	NNS
12350	3167	4	of	of	IN
12350	3167	5	three	three	CD
12350	3167	6	eggs	egg	NNS
12350	3167	7	and	and	CC
12350	3167	8	a	a	DT
12350	3167	9	half	half	JJ
12350	3167	10	cup	cup	NN
12350	3167	11	of	of	IN
12350	3167	12	sugar	sugar	NN
12350	3167	13	beaten	beat	VBN
12350	3167	14	to	to	IN
12350	3167	15	a	a	DT
12350	3167	16	stiff	stiff	JJ
12350	3167	17	froth	froth	NN
12350	3167	18	.	.	.
12350	3168	1	Mix	mix	VB
12350	3168	2	well	well	RB
12350	3168	3	,	,	,
12350	3168	4	turn	turn	VB
12350	3168	5	into	into	IN
12350	3168	6	a	a	DT
12350	3168	7	buttered	butter	VBN
12350	3168	8	dish	dish	NN
12350	3168	9	and	and	CC
12350	3168	10	bake	bake	VBP
12350	3168	11	thirty	thirty	CD
12350	3168	12	minutes	minute	NNS
12350	3168	13	in	in	IN
12350	3168	14	a	a	DT
12350	3168	15	moderate	moderate	JJ
12350	3168	16	oven	oven	NN
12350	3168	17	.	.	.
12350	3169	1	Serve	serve	VB
12350	3169	2	with	with	IN
12350	3169	3	whipped	whip	VBN
12350	3169	4	cream	cream	NN
12350	3169	5	.	.	.
12350	3170	1	If	if	IN
12350	3170	2	it	-PRON-	PRP
12350	3170	3	is	be	VBZ
12350	3170	4	desired	desire	VBN
12350	3170	5	to	to	TO
12350	3170	6	cook	cook	VB
12350	3170	7	this	this	DT
12350	3170	8	in	in	IN
12350	3170	9	individual	individual	JJ
12350	3170	10	cups	cup	NNS
12350	3170	11	,	,	,
12350	3170	12	butter	butter	VB
12350	3170	13	the	the	DT
12350	3170	14	cups	cup	NNS
12350	3170	15	,	,	,
12350	3170	16	fill	fill	VBP
12350	3170	17	only	only	RB
12350	3170	18	two	two	CD
12350	3170	19	-	-	HYPH
12350	3170	20	thirds	third	NNS
12350	3170	21	full	full	JJ
12350	3170	22	,	,	,
12350	3170	23	to	to	TO
12350	3170	24	allow	allow	VB
12350	3170	25	for	for	IN
12350	3170	26	puffing	puff	VBG
12350	3170	27	up	up	IN
12350	3170	28	of	of	IN
12350	3170	29	the	the	DT
12350	3170	30	eggs	egg	NNS
12350	3170	31	,	,	,
12350	3170	32	and	and	CC
12350	3170	33	set	set	VBD
12350	3170	34	the	the	DT
12350	3170	35	cup	cup	NN
12350	3170	36	a	a	NN
12350	3170	37	in	in	IN
12350	3170	38	a	a	DT
12350	3170	39	pan	pan	NN
12350	3170	40	of	of	IN
12350	3170	41	water	water	NN
12350	3170	42	to	to	TO
12350	3170	43	bake	bake	VB
12350	3170	44	.	.	.
12350	3171	1	Some	some	DT
12350	3171	2	like	like	IN
12350	3171	3	a	a	DT
12350	3171	4	dash	dash	NN
12350	3171	5	of	of	IN
12350	3171	6	cinnamon	cinnamon	NN
12350	3171	7	in	in	IN
12350	3171	8	this	this	DT
12350	3171	9	.	.	.
12350	3172	1	SWEET	SWEET	NNP
12350	3172	2	ENTRÉE	entrée	NN
12350	3172	3	OF	of	IN
12350	3172	4	RIPE	RIPE	NNP
12350	3172	5	PEACHES	PEACHES	NNP
12350	3172	6	Take	take	VB
12350	3172	7	large	large	JJ
12350	3172	8	,	,	,
12350	3172	9	solid	solid	JJ
12350	3172	10	peaches	peach	NNS
12350	3172	11	,	,	,
12350	3172	12	pour	pour	VB
12350	3172	13	boiling	boil	VBG
12350	3172	14	water	water	NN
12350	3172	15	over	over	IN
12350	3172	16	them	-PRON-	PRP
12350	3172	17	so	so	IN
12350	3172	18	that	that	IN
12350	3172	19	the	the	DT
12350	3172	20	skin	skin	NN
12350	3172	21	may	may	MD
12350	3172	22	be	be	VB
12350	3172	23	removed	remove	VBN
12350	3172	24	smoothly	smoothly	RB
12350	3172	25	.	.	.
12350	3173	1	Have	have	VBP
12350	3173	2	ready	ready	JJ
12350	3173	3	thick	thick	JJ
12350	3173	4	syrup	syrup	NN
12350	3173	5	made	make	VBN
12350	3173	6	of	of	IN
12350	3173	7	sugar	sugar	NN
12350	3173	8	and	and	CC
12350	3173	9	water	water	NN
12350	3173	10	.	.	.
12350	3174	1	When	when	WRB
12350	3174	2	boiling	boil	VBG
12350	3174	3	hot	hot	JJ
12350	3174	4	add	add	NN
12350	3174	5	peaches	peach	NNS
12350	3174	6	and	and	CC
12350	3174	7	boil	boil	VB
12350	3174	8	about	about	RB
12350	3174	9	five	five	CD
12350	3174	10	minutes	minute	NNS
12350	3174	11	;	;	:
12350	3174	12	remove	remove	VB
12350	3174	13	and	and	CC
12350	3174	14	place	place	VB
12350	3174	15	in	in	IN
12350	3174	16	ice	ice	NN
12350	3174	17	chest	chest	NN
12350	3174	18	.	.	.
12350	3175	1	When	when	WRB
12350	3175	2	ready	ready	JJ
12350	3175	3	to	to	TO
12350	3175	4	serve	serve	VB
12350	3175	5	have	have	VB
12350	3175	6	a	a	DT
12350	3175	7	sweet	sweet	JJ
12350	3175	8	cracker	cracker	NN
12350	3175	9	on	on	IN
12350	3175	10	dish	dish	NN
12350	3175	11	,	,	,
12350	3175	12	place	place	NN
12350	3175	13	peach	peach	VBN
12350	3175	14	on	on	IN
12350	3175	15	same	same	JJ
12350	3175	16	and	and	CC
12350	3175	17	pour	pour	VB
12350	3175	18	over	over	IN
12350	3175	19	this	this	DT
12350	3175	20	a	a	DT
12350	3175	21	raspberry	raspberry	NN
12350	3175	22	jelly	jelly	RB
12350	3175	23	slightly	slightly	RB
12350	3175	24	thinned	thin	VBN
12350	3175	25	and	and	CC
12350	3175	26	cover	cover	VB
12350	3175	27	all	all	DT
12350	3175	28	with	with	IN
12350	3175	29	salted	salted	JJ
12350	3175	30	almonds	almond	NNS
12350	3175	31	or	or	CC
12350	3175	32	walnuts	walnut	NNS
12350	3175	33	.	.	.
12350	3176	1	Other	other	JJ
12350	3176	2	fruits	fruit	NNS
12350	3176	3	may	may	MD
12350	3176	4	be	be	VB
12350	3176	5	treated	treat	VBN
12350	3176	6	in	in	IN
12350	3176	7	like	like	JJ
12350	3176	8	manner	manner	NN
12350	3176	9	.	.	.
12350	3177	1	*	*	NFP
12350	3177	2	MEHLSPEISE	MEHLSPEISE	NNP
12350	3177	3	(	(	-LRB-
12350	3177	4	FLOUR	FLOUR	NNP
12350	3177	5	FOODS	FOODS	NNP
12350	3177	6	)	)	-RRB-
12350	3177	7	*	*	NFP
12350	3177	8	NOODLES	NOODLES	NNP
12350	3177	9	Beat	beat	VBP
12350	3177	10	three	three	CD
12350	3177	11	whole	whole	JJ
12350	3177	12	eggs	egg	NNS
12350	3177	13	very	very	RB
12350	3177	14	light	light	JJ
12350	3177	15	and	and	CC
12350	3177	16	sift	sift	VBP
12350	3177	17	in	in	IN
12350	3177	18	sufficient	sufficient	JJ
12350	3177	19	flour	flour	NN
12350	3177	20	to	to	TO
12350	3177	21	make	make	VB
12350	3177	22	a	a	DT
12350	3177	23	stiff	stiff	JJ
12350	3177	24	paste	paste	NN
12350	3177	25	.	.	.
12350	3178	1	Work	work	VB
12350	3178	2	until	until	IN
12350	3178	3	smooth	smooth	JJ
12350	3178	4	,	,	,
12350	3178	5	break	break	VB
12350	3178	6	off	off	RP
12350	3178	7	a	a	DT
12350	3178	8	piece	piece	NN
12350	3178	9	and	and	CC
12350	3178	10	roll	roll	VB
12350	3178	11	out	out	RP
12350	3178	12	on	on	IN
12350	3178	13	board	board	NN
12350	3178	14	very	very	RB
12350	3178	15	thin	thin	JJ
12350	3178	16	.	.	.
12350	3179	1	Break	break	VB
12350	3179	2	oft	oft	RB
12350	3179	3	another	another	DT
12350	3179	4	piece	piece	NN
12350	3179	5	and	and	CC
12350	3179	6	roll	roll	VB
12350	3179	7	and	and	CC
12350	3179	8	continue	continue	VB
12350	3179	9	until	until	IN
12350	3179	10	all	all	DT
12350	3179	11	is	be	VBZ
12350	3179	12	used	use	VBN
12350	3179	13	.	.	.
12350	3180	1	Let	let	VB
12350	3180	2	rolled	roll	VBN
12350	3180	3	-	-	HYPH
12350	3180	4	out	out	RP
12350	3180	5	dough	dough	NN
12350	3180	6	dry	dry	VB
12350	3180	7	,	,	,
12350	3180	8	then	then	RB
12350	3180	9	cut	cut	VB
12350	3180	10	all	all	DT
12350	3180	11	except	except	IN
12350	3180	12	one	one	CD
12350	3180	13	piece	piece	NN
12350	3180	14	in	in	IN
12350	3180	15	long	long	JJ
12350	3180	16	strips	strip	NNS
12350	3180	17	one	one	CD
12350	3180	18	inch	inch	NN
12350	3180	19	wide	wide	RB
12350	3180	20	.	.	.
12350	3181	1	Fold	fold	VB
12350	3181	2	the	the	DT
12350	3181	3	one	one	CD
12350	3181	4	piece	piece	NN
12350	3181	5	in	in	IN
12350	3181	6	layers	layer	NNS
12350	3181	7	and	and	CC
12350	3181	8	cut	cut	VBD
12350	3181	9	very	very	RB
12350	3181	10	fine	fine	JJ
12350	3181	11	noodles	noodle	NNS
12350	3181	12	.	.	.
12350	3182	1	Boil	boil	VB
12350	3182	2	large	large	JJ
12350	3182	3	noodles	noodle	NNS
12350	3182	4	in	in	IN
12350	3182	5	pot	pot	NN
12350	3182	6	of	of	IN
12350	3182	7	salted	salt	VBN
12350	3182	8	boiling	boiling	NN
12350	3182	9	water	water	NN
12350	3182	10	,	,	,
12350	3182	11	drain	drain	VB
12350	3182	12	in	in	IN
12350	3182	13	colander	colander	NN
12350	3182	14	when	when	WRB
12350	3182	15	tender	tender	NN
12350	3182	16	and	and	CC
12350	3182	17	stir	stir	VB
12350	3182	18	in	in	IN
12350	3182	19	two	two	CD
12350	3182	20	tablespoons	tablespoon	NNS
12350	3182	21	of	of	IN
12350	3182	22	butter	butter	NN
12350	3182	23	.	.	.
12350	3183	1	Heat	heat	VB
12350	3183	2	a	a	DT
12350	3183	3	tablespoon	tablespoon	NN
12350	3183	4	of	of	IN
12350	3183	5	butter	butter	NN
12350	3183	6	in	in	IN
12350	3183	7	the	the	DT
12350	3183	8	frying	frying	JJ
12350	3183	9	-	-	HYPH
12350	3183	10	pan	pan	NN
12350	3183	11	and	and	CC
12350	3183	12	brown	brown	JJ
12350	3183	13	fine	fine	JJ
12350	3183	14	noodles	noodle	NNS
12350	3183	15	in	in	IN
12350	3183	16	this	this	DT
12350	3183	17	butter	butter	NN
12350	3183	18	.	.	.
12350	3184	1	Sprinkle	sprinkle	VB
12350	3184	2	these	these	DT
12350	3184	3	over	over	IN
12350	3184	4	the	the	DT
12350	3184	5	broad	broad	JJ
12350	3184	6	noodles	noodle	NNS
12350	3184	7	,	,	,
12350	3184	8	pour	pour	VBP
12350	3184	9	a	a	DT
12350	3184	10	cup	cup	NN
12350	3184	11	of	of	IN
12350	3184	12	milk	milk	NN
12350	3184	13	over	over	IN
12350	3184	14	the	the	DT
12350	3184	15	whole	whole	JJ
12350	3184	16	and	and	CC
12350	3184	17	brown	brown	JJ
12350	3184	18	in	in	IN
12350	3184	19	stove	stove	NN
12350	3184	20	.	.	.
12350	3185	1	Serve	serve	VB
12350	3185	2	in	in	IN
12350	3185	3	same	same	JJ
12350	3185	4	dish	dish	NN
12350	3185	5	in	in	IN
12350	3185	6	which	which	WDT
12350	3185	7	it	-PRON-	PRP
12350	3185	8	was	be	VBD
12350	3185	9	baked	bake	VBN
12350	3185	10	.	.	.
12350	3186	1	BROAD	BROAD	NNP
12350	3186	2	NOODLES	NOODLES	NNP
12350	3186	3	Make	make	VBP
12350	3186	4	noodles	noodle	NNS
12350	3186	5	as	as	IN
12350	3186	6	above	above	RB
12350	3186	7	and	and	CC
12350	3186	8	when	when	WRB
12350	3186	9	drained	drain	VBN
12350	3186	10	sprinkle	sprinkle	VB
12350	3186	11	with	with	IN
12350	3186	12	fine	fine	JJ
12350	3186	13	noodles	noodle	NNS
12350	3186	14	which	which	WDT
12350	3186	15	have	have	VBP
12350	3186	16	been	be	VBN
12350	3186	17	browned	brown	VBN
12350	3186	18	in	in	IN
12350	3186	19	two	two	CD
12350	3186	20	tablespoons	tablespoon	NNS
12350	3186	21	of	of	IN
12350	3186	22	sweet	sweet	JJ
12350	3186	23	dripping	dripping	JJ
12350	3186	24	;	;	:
12350	3186	25	serve	serve	VB
12350	3186	26	as	as	IN
12350	3186	27	a	a	DT
12350	3186	28	vegetable	vegetable	NN
12350	3186	29	.	.	.
12350	3187	1	If	if	IN
12350	3187	2	so	so	RB
12350	3187	3	desired	desire	VBD
12350	3187	4	,	,	,
12350	3187	5	a	a	DT
12350	3187	6	cup	cup	NN
12350	3187	7	of	of	IN
12350	3187	8	soup	soup	NN
12350	3187	9	stock	stock	NN
12350	3187	10	may	may	MD
12350	3187	11	be	be	VB
12350	3187	12	added	add	VBN
12350	3187	13	and	and	CC
12350	3187	14	noodles	noodle	NNS
12350	3187	15	browned	brown	VBN
12350	3187	16	in	in	IN
12350	3187	17	stove	stove	NN
12350	3187	18	.	.	.
12350	3188	1	Serve	serve	VB
12350	3188	2	hot	hot	JJ
12350	3188	3	.	.	.
12350	3189	1	NOODLES	NOODLES	NNP
12350	3189	2	WITH	with	IN
12350	3189	3	BUTTER	BUTTER	NNP
12350	3189	4	Plunge	Plunge	NNP
12350	3189	5	one	one	CD
12350	3189	6	pound	pound	NN
12350	3189	7	of	of	IN
12350	3189	8	noodles	noodle	NNS
12350	3189	9	into	into	IN
12350	3189	10	two	two	CD
12350	3189	11	quarts	quart	NNS
12350	3189	12	of	of	IN
12350	3189	13	boiling	boil	VBG
12350	3189	14	water	water	NN
12350	3189	15	and	and	CC
12350	3189	16	cook	cook	NN
12350	3189	17	for	for	IN
12350	3189	18	fifteen	fifteen	CD
12350	3189	19	minutes	minute	NNS
12350	3189	20	.	.	.
12350	3190	1	Drain	drain	VB
12350	3190	2	well	well	RB
12350	3190	3	,	,	,
12350	3190	4	replace	replace	VB
12350	3190	5	in	in	IN
12350	3190	6	the	the	DT
12350	3190	7	same	same	JJ
12350	3190	8	pan	pan	NN
12350	3190	9	,	,	,
12350	3190	10	season	season	NN
12350	3190	11	with	with	IN
12350	3190	12	one	one	CD
12350	3190	13	-	-	HYPH
12350	3190	14	half	half	NN
12350	3190	15	teaspoon	teaspoon	NN
12350	3190	16	of	of	IN
12350	3190	17	salt	salt	NN
12350	3190	18	,	,	,
12350	3190	19	two	two	CD
12350	3190	20	teaspoons	teaspoon	NNS
12350	3190	21	of	of	IN
12350	3190	22	white	white	JJ
12350	3190	23	pepper	pepper	NN
12350	3190	24	,	,	,
12350	3190	25	adding	add	VBG
12350	3190	26	one	one	CD
12350	3190	27	ounce	ounce	NN
12350	3190	28	good	good	JJ
12350	3190	29	butter	butter	NN
12350	3190	30	.	.	.
12350	3191	1	Gently	gently	RB
12350	3191	2	mix	mix	VB
12350	3191	3	without	without	IN
12350	3191	4	breaking	break	VBG
12350	3191	5	the	the	DT
12350	3191	6	noodles	noodle	NNS
12350	3191	7	until	until	IN
12350	3191	8	the	the	DT
12350	3191	9	butter	butter	NN
12350	3191	10	is	be	VBZ
12350	3191	11	thoroughly	thoroughly	RB
12350	3191	12	dissolved	dissolve	VBN
12350	3191	13	,	,	,
12350	3191	14	and	and	CC
12350	3191	15	serve	serve	VB
12350	3191	16	.	.	.
12350	3192	1	NOODLES	NOODLES	NNP
12350	3192	2	WITH	with	IN
12350	3192	3	CHEESE	cheese	NN
12350	3192	4	If	if	IN
12350	3192	5	you	-PRON-	PRP
12350	3192	6	make	make	VBP
12350	3192	7	the	the	DT
12350	3192	8	noodles	noodle	NNS
12350	3192	9	at	at	IN
12350	3192	10	home	home	NN
12350	3192	11	,	,	,
12350	3192	12	use	use	VB
12350	3192	13	two	two	CD
12350	3192	14	eggs	egg	NNS
12350	3192	15	for	for	IN
12350	3192	16	the	the	DT
12350	3192	17	dough	dough	NN
12350	3192	18	;	;	:
12350	3192	19	if	if	IN
12350	3192	20	you	-PRON-	PRP
12350	3192	21	buy	buy	VBP
12350	3192	22	macaroni	macaroni	JJ
12350	3192	23	use	use	NN
12350	3192	24	one	one	CD
12350	3192	25	-	-	HYPH
12350	3192	26	quarter	quarter	NN
12350	3192	27	of	of	IN
12350	3192	28	a	a	DT
12350	3192	29	pound	pound	NN
12350	3192	30	,	,	,
12350	3192	31	cut	cut	VBN
12350	3192	32	up	up	RP
12350	3192	33	and	and	CC
12350	3192	34	boil	boil	VB
12350	3192	35	in	in	IN
12350	3192	36	salt	salt	NN
12350	3192	37	water	water	NN
12350	3192	38	;	;	:
12350	3192	39	boil	boil	VB
12350	3192	40	about	about	RB
12350	3192	41	fifteen	fifteen	CD
12350	3192	42	minutes	minute	NNS
12350	3192	43	;	;	:
12350	3192	44	drain	drain	VB
12350	3192	45	off	off	RP
12350	3192	46	the	the	DT
12350	3192	47	water	water	NN
12350	3192	48	and	and	CC
12350	3192	49	let	let	VB
12350	3192	50	cold	cold	JJ
12350	3192	51	water	water	NN
12350	3192	52	run	run	VB
12350	3192	53	through	through	IN
12350	3192	54	them	-PRON-	PRP
12350	3192	55	;	;	:
12350	3192	56	grate	grate	VB
12350	3192	57	a	a	DT
12350	3192	58	cup	cup	NN
12350	3192	59	of	of	IN
12350	3192	60	cheese	cheese	NN
12350	3192	61	;	;	:
12350	3192	62	melt	melt	VB
12350	3192	63	a	a	DT
12350	3192	64	piece	piece	NN
12350	3192	65	of	of	IN
12350	3192	66	fresh	fresh	JJ
12350	3192	67	butter	butter	NN
12350	3192	68	,	,	,
12350	3192	69	about	about	IN
12350	3192	70	the	the	DT
12350	3192	71	size	size	NN
12350	3192	72	of	of	IN
12350	3192	73	an	an	DT
12350	3192	74	egg	egg	NN
12350	3192	75	,	,	,
12350	3192	76	in	in	IN
12350	3192	77	a	a	DT
12350	3192	78	saucepan	saucepan	NN
12350	3192	79	,	,	,
12350	3192	80	stir	stir	VB
12350	3192	81	in	in	IN
12350	3192	82	a	a	DT
12350	3192	83	heaping	heaping	NN
12350	3192	84	tablespoon	tablespoon	NN
12350	3192	85	of	of	IN
12350	3192	86	flour	flour	NN
12350	3192	87	,	,	,
12350	3192	88	add	add	VB
12350	3192	89	gradually	gradually	RB
12350	3192	90	to	to	IN
12350	3192	91	this	this	DT
12350	3192	92	a	a	DT
12350	3192	93	pint	pint	NN
12350	3192	94	of	of	IN
12350	3192	95	rich	rich	JJ
12350	3192	96	milk	milk	NN
12350	3192	97	,	,	,
12350	3192	98	stirring	stir	VBG
12350	3192	99	constantly	constantly	RB
12350	3192	100	;	;	:
12350	3192	101	take	take	VB
12350	3192	102	from	from	IN
12350	3192	103	the	the	DT
12350	3192	104	fire	fire	NN
12350	3192	105	as	as	IN
12350	3192	106	it	-PRON-	PRP
12350	3192	107	thickens	thicken	VBZ
12350	3192	108	.	.	.
12350	3193	1	Butter	butter	VB
12350	3193	2	a	a	DT
12350	3193	3	pudding	pudding	JJ
12350	3193	4	dish	dish	NN
12350	3193	5	,	,	,
12350	3193	6	lay	lie	VBD
12350	3193	7	in	in	IN
12350	3193	8	a	a	DT
12350	3193	9	layer	layer	NN
12350	3193	10	of	of	IN
12350	3193	11	noodles	noodle	NNS
12350	3193	12	,	,	,
12350	3193	13	then	then	RB
12350	3193	14	cheese	cheese	NN
12350	3193	15	,	,	,
12350	3193	16	then	then	RB
12350	3193	17	sauce	sauce	NN
12350	3193	18	,	,	,
12350	3193	19	then	then	RB
12350	3193	20	begin	begin	VB
12350	3193	21	with	with	IN
12350	3193	22	noodles	noodle	NNS
12350	3193	23	again	again	RB
12350	3193	24	until	until	IN
12350	3193	25	all	all	DT
12350	3193	26	is	be	VBZ
12350	3193	27	used	use	VBN
12350	3193	28	up	up	RP
12350	3193	29	.	.	.
12350	3194	1	Sprinkle	sprinkle	VB
12350	3194	2	cheese	cheese	NN
12350	3194	3	on	on	IN
12350	3194	4	top	top	NN
12350	3194	5	,	,	,
12350	3194	6	a	a	DT
12350	3194	7	few	few	JJ
12350	3194	8	cracker	cracker	NN
12350	3194	9	crumbs	crumb	NNS
12350	3194	10	and	and	CC
12350	3194	11	flakes	flake	NNS
12350	3194	12	of	of	IN
12350	3194	13	butter	butter	NN
12350	3194	14	here	here	RB
12350	3194	15	and	and	CC
12350	3194	16	there	there	RB
12350	3194	17	.	.	.
12350	3195	1	Bake	bake	VB
12350	3195	2	until	until	IN
12350	3195	3	brown	brown	NNP
12350	3195	4	.	.	.
12350	3196	1	NOODLES	NOODLES	NNP
12350	3196	2	AND	and	CC
12350	3196	3	APPLES	apple	NNS
12350	3196	4	Peel	peel	VB
12350	3196	5	and	and	CC
12350	3196	6	cut	cut	VB
12350	3196	7	six	six	CD
12350	3196	8	apples	apple	NNS
12350	3196	9	.	.	.
12350	3197	1	Take	take	VB
12350	3197	2	broad	broad	JJ
12350	3197	3	noodles	noodle	NNS
12350	3197	4	made	make	VBN
12350	3197	5	out	out	IN
12350	3197	6	of	of	IN
12350	3197	7	three	three	CD
12350	3197	8	eggs	egg	NNS
12350	3197	9	,	,	,
12350	3197	10	boil	boil	VB
12350	3197	11	them	-PRON-	PRP
12350	3197	12	fifteen	fifteen	CD
12350	3197	13	minutes	minute	NNS
12350	3197	14	,	,	,
12350	3197	15	drain	drain	VBP
12350	3197	16	,	,	,
12350	3197	17	then	then	RB
12350	3197	18	mix	mix	VB
12350	3197	19	with	with	IN
12350	3197	20	two	two	CD
12350	3197	21	tablespoons	tablespoon	NNS
12350	3197	22	of	of	IN
12350	3197	23	fresh	fresh	JJ
12350	3197	24	butter	butter	NN
12350	3197	25	.	.	.
12350	3198	1	Add	add	VB
12350	3198	2	some	some	DT
12350	3198	3	cinnamon	cinnamon	NN
12350	3198	4	and	and	CC
12350	3198	5	sugar	sugar	NN
12350	3198	6	to	to	IN
12350	3198	7	noodles	noodle	NNS
12350	3198	8	.	.	.
12350	3199	1	Put	put	VB
12350	3199	2	a	a	DT
12350	3199	3	layer	layer	NN
12350	3199	4	of	of	IN
12350	3199	5	noodles	noodle	NNS
12350	3199	6	,	,	,
12350	3199	7	then	then	RB
12350	3199	8	apples	apple	NNS
12350	3199	9	and	and	CC
12350	3199	10	so	so	RB
12350	3199	11	on	on	RB
12350	3199	12	until	until	IN
12350	3199	13	pan	pan	NNP
12350	3199	14	is	be	VBZ
12350	3199	15	filled	fill	VBN
12350	3199	16	,	,	,
12350	3199	17	being	be	VBG
12350	3199	18	careful	careful	JJ
12350	3199	19	to	to	TO
12350	3199	20	have	have	VB
12350	3199	21	noodles	noodle	NNS
12350	3199	22	on	on	IN
12350	3199	23	top	top	NN
12350	3199	24	.	.	.
12350	3200	1	Put	put	VB
12350	3200	2	bits	bit	NNS
12350	3200	3	of	of	IN
12350	3200	4	fresh	fresh	JJ
12350	3200	5	butter	butter	NN
12350	3200	6	on	on	IN
12350	3200	7	top	top	NN
12350	3200	8	.	.	.
12350	3201	1	Bake	bake	VB
12350	3201	2	until	until	IN
12350	3201	3	apples	apple	NNS
12350	3201	4	are	be	VBP
12350	3201	5	tender	tender	JJ
12350	3201	6	.	.	.
12350	3202	1	If	if	IN
12350	3202	2	so	so	RB
12350	3202	3	desired	desire	VBD
12350	3202	4	,	,	,
12350	3202	5	a	a	DT
12350	3202	6	milchig	milchig	NNP
12350	3202	7	pie	pie	NN
12350	3202	8	crust	crust	NN
12350	3202	9	may	may	MD
12350	3202	10	be	be	VB
12350	3202	11	made	make	VBN
12350	3202	12	and	and	CC
12350	3202	13	used	use	VBN
12350	3202	14	as	as	IN
12350	3202	15	an	an	DT
12350	3202	16	under	under	JJ
12350	3202	17	crust	crust	NN
12350	3202	18	and	and	CC
12350	3202	19	when	when	WRB
12350	3202	20	apples	apple	NNS
12350	3202	21	are	be	VBP
12350	3202	22	tender	tender	JJ
12350	3202	23	and	and	CC
12350	3202	24	crust	crust	NN
12350	3202	25	done	do	VBN
12350	3202	26	,	,	,
12350	3202	27	turn	turn	VB
12350	3202	28	out	out	RP
12350	3202	29	on	on	IN
12350	3202	30	a	a	DT
12350	3202	31	large	large	JJ
12350	3202	32	platter	platter	NN
12350	3202	33	with	with	IN
12350	3202	34	crust	crust	NN
12350	3202	35	side	side	NN
12350	3202	36	on	on	IN
12350	3202	37	top	top	NN
12350	3202	38	.	.	.
12350	3203	1	SCALLOPED	SCALLOPED	NNP
12350	3203	2	NOODLES	NOODLES	NNP
12350	3203	3	AND	and	CC
12350	3203	4	PRUNES	PRUNES	NNP
12350	3203	5	Make	make	VBP
12350	3203	6	broad	broad	JJ
12350	3203	7	noodles	noodle	NNS
12350	3203	8	with	with	IN
12350	3203	9	three	three	CD
12350	3203	10	eggs	egg	NNS
12350	3203	11	.	.	.
12350	3204	1	Boil	Boil	NNP
12350	3204	2	until	until	IN
12350	3204	3	tender	tender	NN
12350	3204	4	,	,	,
12350	3204	5	drain	drain	VBP
12350	3204	6	,	,	,
12350	3204	7	pouring	pour	VBG
12350	3204	8	cold	cold	JJ
12350	3204	9	water	water	NN
12350	3204	10	through	through	IN
12350	3204	11	colander	colander	NN
12350	3204	12	.	.	.
12350	3205	1	Stew	stew	JJ
12350	3205	2	prunes	prune	NNS
12350	3205	3	,	,	,
12350	3205	4	sprinkle	sprinkle	VBP
12350	3205	5	with	with	IN
12350	3205	6	sugar	sugar	NN
12350	3205	7	and	and	CC
12350	3205	8	cinnamon	cinnamon	NN
12350	3205	9	.	.	.
12350	3206	1	In	in	IN
12350	3206	2	a	a	DT
12350	3206	3	well	well	RB
12350	3206	4	-	-	HYPH
12350	3206	5	greased	grease	VBN
12350	3206	6	baking	baking	NN
12350	3206	7	-	-	HYPH
12350	3206	8	dish	dish	NN
12350	3206	9	place	place	NN
12350	3206	10	one	one	CD
12350	3206	11	-	-	HYPH
12350	3206	12	quarter	quarter	NN
12350	3206	13	of	of	IN
12350	3206	14	the	the	DT
12350	3206	15	noodles	noodle	NNS
12350	3206	16	,	,	,
12350	3206	17	bits	bit	NNS
12350	3206	18	of	of	IN
12350	3206	19	butter	butter	NN
12350	3206	20	or	or	CC
12350	3206	21	other	other	JJ
12350	3206	22	fat	fat	NN
12350	3206	23	,	,	,
12350	3206	24	add	add	VB
12350	3206	25	one	one	CD
12350	3206	26	-	-	HYPH
12350	3206	27	half	half	NN
12350	3206	28	of	of	IN
12350	3206	29	the	the	DT
12350	3206	30	prunes	prune	NNS
12350	3206	31	,	,	,
12350	3206	32	then	then	RB
12350	3206	33	another	another	DT
12350	3206	34	layer	layer	NN
12350	3206	35	of	of	IN
12350	3206	36	the	the	DT
12350	3206	37	noodles	noodle	NNS
12350	3206	38	,	,	,
12350	3206	39	butter	butter	NN
12350	3206	40	or	or	CC
12350	3206	41	fat	fat	NN
12350	3206	42	,	,	,
12350	3206	43	the	the	DT
12350	3206	44	remaining	remain	VBG
12350	3206	45	prunes	prune	NNS
12350	3206	46	,	,	,
12350	3206	47	the	the	DT
12350	3206	48	rest	rest	NN
12350	3206	49	of	of	IN
12350	3206	50	the	the	DT
12350	3206	51	noodles	noodle	NNS
12350	3206	52	.	.	.
12350	3207	1	Pour	pour	VB
12350	3207	2	over	over	IN
12350	3207	3	the	the	DT
12350	3207	4	prune	prune	JJ
12350	3207	5	juice	juice	NN
12350	3207	6	and	and	CC
12350	3207	7	spread	spread	VB
12350	3207	8	crumbs	crumb	NNS
12350	3207	9	over	over	IN
12350	3207	10	top	top	NN
12350	3207	11	and	and	CC
12350	3207	12	bake	bake	VB
12350	3207	13	in	in	RP
12350	3207	14	a	a	DT
12350	3207	15	moderate	moderate	JJ
12350	3207	16	oven	oven	NN
12350	3207	17	until	until	IN
12350	3207	18	crumbs	crumb	NNS
12350	3207	19	are	be	VBP
12350	3207	20	brown	brown	JJ
12350	3207	21	.	.	.
12350	3208	1	NOODLES	NOODLES	NNP
12350	3208	2	AND	and	CC
12350	3208	3	MUSHROOMS	mushroom	NNS
12350	3208	4	Make	make	VBP
12350	3208	5	broad	broad	JJ
12350	3208	6	noodles	noodle	NNS
12350	3208	7	,	,	,
12350	3208	8	boil	boil	VB
12350	3208	9	and	and	CC
12350	3208	10	serve	serve	VB
12350	3208	11	with	with	IN
12350	3208	12	melted	melted	JJ
12350	3208	13	butter	butter	NN
12350	3208	14	spread	spread	VBN
12350	3208	15	over	over	IN
12350	3208	16	the	the	DT
12350	3208	17	noodles	noodle	NNS
12350	3208	18	and	and	CC
12350	3208	19	this	this	DT
12350	3208	20	sauce	sauce	NN
12350	3208	21	:	:	:
12350	3208	22	Brown	brown	VB
12350	3208	23	a	a	DT
12350	3208	24	tablespoon	tablespoon	NN
12350	3208	25	of	of	IN
12350	3208	26	butter	butter	NN
12350	3208	27	in	in	IN
12350	3208	28	the	the	DT
12350	3208	29	skillet	skillet	NN
12350	3208	30	,	,	,
12350	3208	31	add	add	VB
12350	3208	32	one	one	CD
12350	3208	33	-	-	HYPH
12350	3208	34	half	half	NN
12350	3208	35	tablespoon	tablespoon	NN
12350	3208	36	of	of	IN
12350	3208	37	flour	flour	NN
12350	3208	38	,	,	,
12350	3208	39	then	then	RB
12350	3208	40	liquor	liquor	NN
12350	3208	41	of	of	IN
12350	3208	42	mushrooms	mushroom	NNS
12350	3208	43	,	,	,
12350	3208	44	pinch	pinch	NN
12350	3208	45	of	of	IN
12350	3208	46	salt	salt	NN
12350	3208	47	and	and	CC
12350	3208	48	pepper	pepper	NN
12350	3208	49	.	.	.
12350	3209	1	When	when	WRB
12350	3209	2	smooth	smooth	JJ
12350	3209	3	,	,	,
12350	3209	4	add	add	VB
12350	3209	5	mushrooms	mushroom	NNS
12350	3209	6	.	.	.
12350	3210	1	Let	let	VB
12350	3210	2	boil	boil	VB
12350	3210	3	and	and	CC
12350	3210	4	serve	serve	VB
12350	3210	5	in	in	IN
12350	3210	6	a	a	DT
12350	3210	7	separate	separate	JJ
12350	3210	8	dish	dish	NN
12350	3210	9	.	.	.
12350	3211	1	When	when	WRB
12350	3211	2	serving	serve	VBG
12350	3211	3	,	,	,
12350	3211	4	a	a	DT
12350	3211	5	spoon	spoon	NN
12350	3211	6	of	of	IN
12350	3211	7	mushrooms	mushroom	NNS
12350	3211	8	is	be	VBZ
12350	3211	9	to	to	TO
12350	3211	10	be	be	VB
12350	3211	11	put	put	VBN
12350	3211	12	over	over	IN
12350	3211	13	each	each	DT
12350	3211	14	portion	portion	NN
12350	3211	15	of	of	IN
12350	3211	16	noodles	noodle	NNS
12350	3211	17	.	.	.
12350	3212	1	GEROESTETE	GEROESTETE	NNP
12350	3212	2	FERVELCHEN	FERVELCHEN	NNP
12350	3212	3	PFÄRVEL	PFÄRVEL	NNS
12350	3212	4	(	(	-LRB-
12350	3212	5	EGG	EGG	NNP
12350	3212	6	BARLEY	BARLEY	NNP
12350	3212	7	)	)	-RRB-
12350	3212	8	Make	make	VBP
12350	3212	9	just	just	RB
12350	3212	10	as	as	IN
12350	3212	11	you	-PRON-	PRP
12350	3212	12	would	would	MD
12350	3212	13	a	a	DT
12350	3212	14	noodle	noodle	NN
12350	3212	15	dough	dough	NN
12350	3212	16	,	,	,
12350	3212	17	only	only	RB
12350	3212	18	stiffer	stiff	JJR
12350	3212	19	,	,	,
12350	3212	20	by	by	IN
12350	3212	21	adding	add	VBG
12350	3212	22	and	and	CC
12350	3212	23	working	work	VBG
12350	3212	24	in	in	IN
12350	3212	25	as	as	RB
12350	3212	26	much	much	JJ
12350	3212	27	flour	flour	NN
12350	3212	28	as	as	IN
12350	3212	29	possible	possible	JJ
12350	3212	30	and	and	CC
12350	3212	31	then	then	RB
12350	3212	32	grate	grate	VB
12350	3212	33	on	on	RP
12350	3212	34	a	a	DT
12350	3212	35	coarse	coarse	JJ
12350	3212	36	grater	grater	NN
12350	3212	37	.	.	.
12350	3213	1	Spread	spread	VB
12350	3213	2	on	on	IN
12350	3213	3	a	a	DT
12350	3213	4	large	large	JJ
12350	3213	5	platter	platter	NN
12350	3213	6	to	to	TO
12350	3213	7	dry	dry	VB
12350	3213	8	;	;	:
12350	3213	9	boil	boil	VB
12350	3213	10	one	one	CD
12350	3213	11	cup	cup	NN
12350	3213	12	of	of	IN
12350	3213	13	egg	egg	NNP
12350	3213	14	barley	barley	NNP
12350	3213	15	in	in	IN
12350	3213	16	salt	salt	NN
12350	3213	17	water	water	NN
12350	3213	18	or	or	CC
12350	3213	19	milk	milk	NN
12350	3213	20	,	,	,
12350	3213	21	which	which	WDT
12350	3213	22	must	must	MD
12350	3213	23	boil	boil	VB
12350	3213	24	before	before	IN
12350	3213	25	you	-PRON-	PRP
12350	3213	26	put	put	VBP
12350	3213	27	in	in	IN
12350	3213	28	the	the	DT
12350	3213	29	egg	egg	NNP
12350	3213	30	barley	barley	NNP
12350	3213	31	until	until	IN
12350	3213	32	thick	thick	JJ
12350	3213	33	.	.	.
12350	3214	1	Serve	serve	VB
12350	3214	2	with	with	IN
12350	3214	3	melted	melted	JJ
12350	3214	4	butter	butter	NN
12350	3214	5	poured	pour	VBN
12350	3214	6	over	over	IN
12350	3214	7	them	-PRON-	PRP
12350	3214	8	.	.	.
12350	3215	1	(	(	-LRB-
12350	3215	2	A	a	DT
12350	3215	3	simpler	simple	JJR
12350	3215	4	and	and	CC
12350	3215	5	much	much	JJ
12350	3215	6	quicker	quick	JJR
12350	3215	7	way	way	NN
12350	3215	8	is	be	VBZ
12350	3215	9	to	to	TO
12350	3215	10	sift	sift	VB
12350	3215	11	a	a	DT
12350	3215	12	cup	cup	NN
12350	3215	13	or	or	CC
12350	3215	14	more	more	JJR
12350	3215	15	of	of	IN
12350	3215	16	flour	flour	NN
12350	3215	17	on	on	IN
12350	3215	18	a	a	DT
12350	3215	19	board	board	NN
12350	3215	20	;	;	:
12350	3215	21	break	break	VB
12350	3215	22	in	in	IN
12350	3215	23	two	two	CD
12350	3215	24	eggs	egg	NNS
12350	3215	25	,	,	,
12350	3215	26	and	and	CC
12350	3215	27	work	work	VB
12350	3215	28	the	the	DT
12350	3215	29	dough	dough	NN
12350	3215	30	by	by	IN
12350	3215	31	rubbing	rub	VBG
12350	3215	32	it	-PRON-	PRP
12350	3215	33	through	through	IN
12350	3215	34	your	-PRON-	PRP$
12350	3215	35	hands	hand	NNS
12350	3215	36	until	until	IN
12350	3215	37	it	-PRON-	PRP
12350	3215	38	is	be	VBZ
12350	3215	39	as	as	RB
12350	3215	40	fine	fine	JJ
12350	3215	41	as	as	IN
12350	3215	42	barley	barley	NN
12350	3215	43	grains	grain	NNS
12350	3215	44	.	.	.
12350	3215	45	)	)	-RRB-
12350	3216	1	PFÄRVEL	pfärvel	NN
12350	3216	2	--	--	:
12350	3216	3	FLEISCHIG	FLEISCHIG	NNP
12350	3216	4	Make	make	VBP
12350	3216	5	as	as	RB
12350	3216	6	much	much	JJ
12350	3216	7	egg	egg	NN
12350	3216	8	barley	barley	NN
12350	3216	9	as	as	IN
12350	3216	10	required	require	VBN
12350	3216	11	.	.	.
12350	3217	1	Heat	heat	NN
12350	3217	2	two	two	CD
12350	3217	3	tablespoons	tablespoon	NNS
12350	3217	4	of	of	IN
12350	3217	5	fat	fat	NN
12350	3217	6	,	,	,
12350	3217	7	add	add	VB
12350	3217	8	one	one	CD
12350	3217	9	-	-	HYPH
12350	3217	10	quarter	quarter	NN
12350	3217	11	cup	cup	NN
12350	3217	12	of	of	IN
12350	3217	13	onions	onion	NNS
12350	3217	14	,	,	,
12350	3217	15	fry	fry	VB
12350	3217	16	until	until	IN
12350	3217	17	golden	golden	NNP
12350	3217	18	brown	brown	NNP
12350	3217	19	,	,	,
12350	3217	20	add	add	VB
12350	3217	21	the	the	DT
12350	3217	22	dried	dried	JJ
12350	3217	23	egg	egg	NNP
12350	3217	24	barley	barley	NNP
12350	3217	25	and	and	CC
12350	3217	26	brown	brown	NNP
12350	3217	27	nicely	nicely	RB
12350	3217	28	.	.	.
12350	3218	1	Place	place	NN
12350	3218	2	in	in	IN
12350	3218	3	a	a	DT
12350	3218	4	pudding	pudding	JJ
12350	3218	5	-	-	HYPH
12350	3218	6	dish	dish	NN
12350	3218	7	,	,	,
12350	3218	8	add	add	VB
12350	3218	9	three	three	CD
12350	3218	10	cups	cup	NNS
12350	3218	11	of	of	IN
12350	3218	12	hot	hot	JJ
12350	3218	13	soup	soup	NN
12350	3218	14	stock	stock	NN
12350	3218	15	or	or	CC
12350	3218	16	water	water	NN
12350	3218	17	to	to	IN
12350	3218	18	more	more	JJR
12350	3218	19	than	than	IN
12350	3218	20	cover	cover	VB
12350	3218	21	.	.	.
12350	3219	1	Bake	bake	VB
12350	3219	2	in	in	IN
12350	3219	3	a	a	DT
12350	3219	4	moderate	moderate	JJ
12350	3219	5	oven	oven	NN
12350	3219	6	about	about	IN
12350	3219	7	one	one	CD
12350	3219	8	hour	hour	NN
12350	3219	9	or	or	CC
12350	3219	10	until	until	IN
12350	3219	11	the	the	DT
12350	3219	12	water	water	NN
12350	3219	13	has	have	VBZ
12350	3219	14	nearly	nearly	RB
12350	3219	15	all	all	RB
12350	3219	16	evaporated	evaporate	VBN
12350	3219	17	and	and	CC
12350	3219	18	the	the	DT
12350	3219	19	egg	egg	NNP
12350	3219	20	barley	barley	NNP
12350	3219	21	stands	stand	VBZ
12350	3219	22	out	out	RP
12350	3219	23	like	like	IN
12350	3219	24	beads	bead	NNS
12350	3219	25	and	and	CC
12350	3219	26	is	be	VBZ
12350	3219	27	soft	soft	JJ
12350	3219	28	.	.	.
12350	3220	1	The	the	DT
12350	3220	2	onion	onion	NN
12350	3220	3	may	may	MD
12350	3220	4	be	be	VB
12350	3220	5	omitted	omit	VBN
12350	3220	6	.	.	.
12350	3221	1	Serve	serve	VB
12350	3221	2	hot	hot	JJ
12350	3221	3	in	in	IN
12350	3221	4	place	place	NN
12350	3221	5	of	of	IN
12350	3221	6	a	a	DT
12350	3221	7	vegetable	vegetable	NN
12350	3221	8	.	.	.
12350	3222	1	KAESE	KAESE	NNP
12350	3222	2	KRAEPFLI	KRAEPFLI	NNP
12350	3222	3	(	(	-LRB-
12350	3222	4	CHEESE	CHEESE	NNP
12350	3222	5	KREPLICH	KREPLICH	NNP
12350	3222	6	)	)	-RRB-
12350	3222	7	Make	make	VB
12350	3222	8	a	a	DT
12350	3222	9	dough	dough	NN
12350	3222	10	of	of	IN
12350	3222	11	one	one	CD
12350	3222	12	egg	egg	NN
12350	3222	13	with	with	IN
12350	3222	14	a	a	DT
12350	3222	15	tablespoon	tablespoon	NN
12350	3222	16	of	of	IN
12350	3222	17	water	water	NN
12350	3222	18	;	;	:
12350	3222	19	add	add	VB
12350	3222	20	a	a	DT
12350	3222	21	pinch	pinch	NN
12350	3222	22	of	of	IN
12350	3222	23	salt	salt	NN
12350	3222	24	;	;	:
12350	3222	25	work	work	VB
12350	3222	26	this	this	DT
12350	3222	27	just	just	RB
12350	3222	28	as	as	IN
12350	3222	29	you	-PRON-	PRP
12350	3222	30	would	would	MD
12350	3222	31	noodle	noodle	VB
12350	3222	32	dough	dough	NN
12350	3222	33	,	,	,
12350	3222	34	quite	quite	RB
12350	3222	35	stiff	stiff	JJ
12350	3222	36	.	.	.
12350	3223	1	Sift	sift	VB
12350	3223	2	the	the	DT
12350	3223	3	flour	flour	NN
12350	3223	4	in	in	IN
12350	3223	5	a	a	DT
12350	3223	6	bowl	bowl	NN
12350	3223	7	,	,	,
12350	3223	8	break	break	VB
12350	3223	9	in	in	IN
12350	3223	10	the	the	DT
12350	3223	11	egg	egg	NN
12350	3223	12	,	,	,
12350	3223	13	add	add	VB
12350	3223	14	the	the	DT
12350	3223	15	salt	salt	NN
12350	3223	16	and	and	CC
12350	3223	17	water	water	NN
12350	3223	18	,	,	,
12350	3223	19	mix	mix	VB
12350	3223	20	slowly	slowly	RB
12350	3223	21	by	by	IN
12350	3223	22	stirring	stir	VBG
12350	3223	23	with	with	IN
12350	3223	24	the	the	DT
12350	3223	25	handle	handle	NN
12350	3223	26	of	of	IN
12350	3223	27	a	a	DT
12350	3223	28	knife	knife	NN
12350	3223	29	,	,	,
12350	3223	30	stirring	stir	VBG
12350	3223	31	in	in	IN
12350	3223	32	the	the	DT
12350	3223	33	same	same	JJ
12350	3223	34	direction	direction	NN
12350	3223	35	all	all	PDT
12350	3223	36	the	the	DT
12350	3223	37	time	time	NN
12350	3223	38	.	.	.
12350	3224	1	When	when	WRB
12350	3224	2	this	this	DT
12350	3224	3	dough	dough	NN
12350	3224	4	is	be	VBZ
12350	3224	5	so	so	RB
12350	3224	6	stiff	stiff	JJ
12350	3224	7	that	that	IN
12350	3224	8	you	-PRON-	PRP
12350	3224	9	can	can	MD
12350	3224	10	not	not	RB
12350	3224	11	work	work	VB
12350	3224	12	it	-PRON-	PRP
12350	3224	13	with	with	IN
12350	3224	14	the	the	DT
12350	3224	15	knife	knife	NN
12350	3224	16	,	,	,
12350	3224	17	flour	flour	VB
12350	3224	18	your	-PRON-	PRP$
12350	3224	19	noodle	noodle	NNP
12350	3224	20	board	board	NN
12350	3224	21	and	and	CC
12350	3224	22	work	work	VB
12350	3224	23	it	-PRON-	PRP
12350	3224	24	with	with	IN
12350	3224	25	the	the	DT
12350	3224	26	hollow	hollow	NN
12350	3224	27	of	of	IN
12350	3224	28	your	-PRON-	PRP$
12350	3224	29	hands	hand	NNS
12350	3224	30	,	,	,
12350	3224	31	always	always	RB
12350	3224	32	toward	toward	IN
12350	3224	33	you	-PRON-	PRP
12350	3224	34	,	,	,
12350	3224	35	until	until	IN
12350	3224	36	the	the	DT
12350	3224	37	dough	dough	NN
12350	3224	38	is	be	VBZ
12350	3224	39	perfectly	perfectly	RB
12350	3224	40	smooth	smooth	JJ
12350	3224	41	;	;	:
12350	3224	42	roll	roll	VB
12350	3224	43	out	out	RP
12350	3224	44	as	as	RB
12350	3224	45	thin	thin	JJ
12350	3224	46	as	as	IN
12350	3224	47	paper	paper	NN
12350	3224	48	and	and	CC
12350	3224	49	cut	cut	VBD
12350	3224	50	into	into	IN
12350	3224	51	squares	square	NNS
12350	3224	52	three	three	CD
12350	3224	53	inches	inch	NNS
12350	3224	54	in	in	IN
12350	3224	55	diameter	diameter	NN
12350	3224	56	.	.	.
12350	3225	1	Fill	fill	VB
12350	3225	2	with	with	IN
12350	3225	3	pot	pot	NN
12350	3225	4	cheese	cheese	NN
12350	3225	5	or	or	CC
12350	3225	6	schmierkaese	schmierkaese	NN
12350	3225	7	which	which	WDT
12350	3225	8	has	have	VBZ
12350	3225	9	been	be	VBN
12350	3225	10	prepared	prepare	VBN
12350	3225	11	in	in	IN
12350	3225	12	the	the	DT
12350	3225	13	following	following	JJ
12350	3225	14	manner	manner	NN
12350	3225	15	:	:	:
12350	3225	16	Stir	stir	VB
12350	3225	17	up	up	RP
12350	3225	18	a	a	DT
12350	3225	19	piece	piece	NN
12350	3225	20	of	of	IN
12350	3225	21	butter	butter	NN
12350	3225	22	the	the	DT
12350	3225	23	size	size	NN
12350	3225	24	of	of	IN
12350	3225	25	an	an	DT
12350	3225	26	egg	egg	NN
12350	3225	27	,	,	,
12350	3225	28	adding	add	VBG
12350	3225	29	one	one	CD
12350	3225	30	egg	egg	NN
12350	3225	31	,	,	,
12350	3225	32	sugar	sugar	NN
12350	3225	33	,	,	,
12350	3225	34	cinnamon	cinnamon	NN
12350	3225	35	,	,	,
12350	3225	36	grated	grate	VBD
12350	3225	37	peel	peel	NN
12350	3225	38	of	of	IN
12350	3225	39	a	a	DT
12350	3225	40	lemon	lemon	NN
12350	3225	41	and	and	CC
12350	3225	42	pinch	pinch	NN
12350	3225	43	of	of	IN
12350	3225	44	salt	salt	NN
12350	3225	45	,	,	,
12350	3225	46	pounded	pound	VBD
12350	3225	47	almonds	almond	NNS
12350	3225	48	,	,	,
12350	3225	49	which	which	WDT
12350	3225	50	improve	improve	VBP
12350	3225	51	it	-PRON-	PRP
12350	3225	52	;	;	:
12350	3225	53	fill	fill	VB
12350	3225	54	the	the	DT
12350	3225	55	kraepfli	kraepfli	NN
12350	3225	56	with	with	IN
12350	3225	57	a	a	DT
12350	3225	58	teaspoon	teaspoon	NN
12350	3225	59	,	,	,
12350	3225	60	wet	wet	VB
12350	3225	61	the	the	DT
12350	3225	62	edges	edge	NNS
12350	3225	63	with	with	IN
12350	3225	64	beaten	beat	VBN
12350	3225	65	egg	egg	NN
12350	3225	66	,	,	,
12350	3225	67	fold	fold	VB
12350	3225	68	into	into	IN
12350	3225	69	triangles	triangle	NNS
12350	3225	70	,	,	,
12350	3225	71	pressing	press	VBG
12350	3225	72	the	the	DT
12350	3225	73	edges	edge	NNS
12350	3225	74	firmly	firmly	RB
12350	3225	75	together	together	RB
12350	3225	76	;	;	:
12350	3225	77	boil	boil	VB
12350	3225	78	in	in	IN
12350	3225	79	boiling	boil	VBG
12350	3225	80	milk	milk	NN
12350	3225	81	;	;	:
12350	3225	82	when	when	WRB
12350	3225	83	done	do	VBN
12350	3225	84	they	-PRON-	PRP
12350	3225	85	will	will	MD
12350	3225	86	swim	swim	VB
12350	3225	87	to	to	IN
12350	3225	88	the	the	DT
12350	3225	89	top	top	NN
12350	3225	90	.	.	.
12350	3226	1	Eat	eat	VB
12350	3226	2	with	with	IN
12350	3226	3	melted	melted	JJ
12350	3226	4	butter	butter	NN
12350	3226	5	or	or	CC
12350	3226	6	cream	cream	NN
12350	3226	7	.	.	.
12350	3227	1	BOILED	BOILED	NNP
12350	3227	2	MACARONI	MACARONI	NNP
12350	3227	3	Break	Break	NNP
12350	3227	4	the	the	DT
12350	3227	5	macaroni	macaroni	NN
12350	3227	6	into	into	IN
12350	3227	7	small	small	JJ
12350	3227	8	pieces	piece	NNS
12350	3227	9	;	;	:
12350	3227	10	boil	boil	VB
12350	3227	11	for	for	IN
12350	3227	12	half	half	PDT
12350	3227	13	an	an	DT
12350	3227	14	hour	hour	NN
12350	3227	15	;	;	:
12350	3227	16	drain	drain	VB
12350	3227	17	and	and	CC
12350	3227	18	blanch	blanch	VB
12350	3227	19	in	in	IN
12350	3227	20	cold	cold	JJ
12350	3227	21	water	water	NN
12350	3227	22	.	.	.
12350	3228	1	Reheat	reheat	VB
12350	3228	2	in	in	IN
12350	3228	3	tomato	tomato	NN
12350	3228	4	or	or	CC
12350	3228	5	cream	cream	NN
12350	3228	6	sauce	sauce	NN
12350	3228	7	and	and	CC
12350	3228	8	serve	serve	VB
12350	3228	9	.	.	.
12350	3229	1	Grated	grate	VBN
12350	3229	2	cheese	cheese	NN
12350	3229	3	may	may	MD
12350	3229	4	be	be	VB
12350	3229	5	sprinkled	sprinkle	VBN
12350	3229	6	over	over	IN
12350	3229	7	the	the	DT
12350	3229	8	dish	dish	NN
12350	3229	9	if	if	IN
12350	3229	10	desired	desire	VBN
12350	3229	11	.	.	.
12350	3230	1	SPAGHETTI	SPAGHETTI	NNP
12350	3230	2	Spaghetti	Spaghetti	NNP
12350	3230	3	is	be	VBZ
12350	3230	4	a	a	DT
12350	3230	5	small	small	JJ
12350	3230	6	and	and	CC
12350	3230	7	more	more	RBR
12350	3230	8	delicate	delicate	JJ
12350	3230	9	form	form	NN
12350	3230	10	of	of	IN
12350	3230	11	macaroni	macaroni	NNP
12350	3230	12	.	.	.
12350	3231	1	It	-PRON-	PRP
12350	3231	2	is	be	VBZ
12350	3231	3	boiled	boil	VBN
12350	3231	4	until	until	IN
12350	3231	5	tender	tender	NN
12350	3231	6	in	in	IN
12350	3231	7	salted	salt	VBN
12350	3231	8	water	water	NN
12350	3231	9	and	and	CC
12350	3231	10	is	be	VBZ
12350	3231	11	combined	combine	VBN
12350	3231	12	with	with	IN
12350	3231	13	cheese	cheese	NN
12350	3231	14	and	and	CC
12350	3231	15	with	with	IN
12350	3231	16	sauces	sauce	NNS
12350	3231	17	the	the	DT
12350	3231	18	same	same	JJ
12350	3231	19	as	as	IN
12350	3231	20	macaroni	macaroni	NNP
12350	3231	21	,	,	,
12350	3231	22	and	and	CC
12350	3231	23	is	be	VBZ
12350	3231	24	usually	usually	RB
12350	3231	25	left	leave	VBN
12350	3231	26	long	long	RB
12350	3231	27	.	.	.
12350	3232	1	It	-PRON-	PRP
12350	3232	2	makes	make	VBZ
12350	3232	3	a	a	DT
12350	3232	4	good	good	JJ
12350	3232	5	garnish	garnish	NN
12350	3232	6	.	.	.
12350	3233	1	BAKED	BAKED	NNP
12350	3233	2	MACARONI	MACARONI	NNP
12350	3233	3	WITH	with	IN
12350	3233	4	CHEESE	CHEESE	NNP
12350	3233	5	Cook	Cook	NNP
12350	3233	6	one	one	CD
12350	3233	7	cup	cup	NN
12350	3233	8	of	of	IN
12350	3233	9	broken	broken	NNP
12350	3233	10	macaroni	macaroni	NNP
12350	3233	11	in	in	IN
12350	3233	12	two	two	CD
12350	3233	13	quarts	quart	NNS
12350	3233	14	of	of	IN
12350	3233	15	boiling	boil	VBG
12350	3233	16	salted	salt	VBN
12350	3233	17	water	water	NN
12350	3233	18	for	for	IN
12350	3233	19	twenty	twenty	CD
12350	3233	20	or	or	CC
12350	3233	21	thirty	thirty	CD
12350	3233	22	minutes	minute	NNS
12350	3233	23	,	,	,
12350	3233	24	drain	drain	VB
12350	3233	25	and	and	CC
12350	3233	26	pour	pour	VB
12350	3233	27	cold	cold	JJ
12350	3233	28	water	water	NN
12350	3233	29	through	through	IN
12350	3233	30	the	the	DT
12350	3233	31	colander	colander	NN
12350	3233	32	.	.	.
12350	3234	1	Put	put	VB
12350	3234	2	the	the	DT
12350	3234	3	macaroni	macaroni	NN
12350	3234	4	in	in	IN
12350	3234	5	a	a	DT
12350	3234	6	pudding	pudding	JJ
12350	3234	7	-	-	HYPH
12350	3234	8	dish	dish	NN
12350	3234	9	in	in	IN
12350	3234	10	layers	layer	NNS
12350	3234	11	,	,	,
12350	3234	12	covering	cover	VBG
12350	3234	13	each	each	DT
12350	3234	14	layer	layer	NN
12350	3234	15	with	with	IN
12350	3234	16	cream	cream	NN
12350	3234	17	sauce	sauce	NN
12350	3234	18	and	and	CC
12350	3234	19	grated	grate	VBN
12350	3234	20	cheese	cheese	NN
12350	3234	21	,	,	,
12350	3234	22	one	one	CD
12350	3234	23	cup	cup	NN
12350	3234	24	will	will	MD
12350	3234	25	be	be	VB
12350	3234	26	sufficient	sufficient	JJ
12350	3234	27	,	,	,
12350	3234	28	and	and	CC
12350	3234	29	on	on	IN
12350	3234	30	the	the	DT
12350	3234	31	top	top	JJ
12350	3234	32	layers	layer	NNS
12350	3234	33	sprinkle	sprinkle	VBP
12350	3234	34	one	one	CD
12350	3234	35	cup	cup	NN
12350	3234	36	of	of	IN
12350	3234	37	buttered	butter	VBN
12350	3234	38	bread	bread	NN
12350	3234	39	crumbs	crumb	NNS
12350	3234	40	.	.	.
12350	3235	1	Bake	bake	VB
12350	3235	2	in	in	RP
12350	3235	3	oven	oven	NN
12350	3235	4	until	until	IN
12350	3235	5	the	the	DT
12350	3235	6	crumbs	crumb	NNS
12350	3235	7	are	be	VBP
12350	3235	8	brown	brown	JJ
12350	3235	9	.	.	.
12350	3236	1	SAVORY	SAVORY	NNP
12350	3236	2	MACARONI	MACARONI	NNP
12350	3236	3	After	after	IN
12350	3236	4	baking	baking	NN
12350	3236	5	;	;	:
12350	3236	6	some	some	DT
12350	3236	7	flour	flour	NN
12350	3236	8	to	to	IN
12350	3236	9	a	a	DT
12350	3236	10	pale	pale	JJ
12350	3236	11	fawn	fawn	NN
12350	3236	12	color	color	NN
12350	3236	13	pass	pass	VB
12350	3236	14	it	-PRON-	PRP
12350	3236	15	through	through	IN
12350	3236	16	a	a	DT
12350	3236	17	sieve	sieve	NN
12350	3236	18	or	or	CC
12350	3236	19	strainer	strainer	NN
12350	3236	20	to	to	TO
12350	3236	21	remove	remove	VB
12350	3236	22	its	-PRON-	PRP$
12350	3236	23	gritty	gritty	JJ
12350	3236	24	particles	particle	NNS
12350	3236	25	.	.	.
12350	3237	1	Break	break	VB
12350	3237	2	half	half	PDT
12350	3237	3	a	a	DT
12350	3237	4	pound	pound	NN
12350	3237	5	of	of	IN
12350	3237	6	macaroni	macaroni	NNP
12350	3237	7	into	into	IN
12350	3237	8	short	short	JJ
12350	3237	9	pieces	piece	NNS
12350	3237	10	,	,	,
12350	3237	11	boil	boil	VB
12350	3237	12	them	-PRON-	PRP
12350	3237	13	in	in	IN
12350	3237	14	salted	salted	JJ
12350	3237	15	water	water	NN
12350	3237	16	until	until	IN
12350	3237	17	fairly	fairly	RB
12350	3237	18	tender	tender	JJ
12350	3237	19	,	,	,
12350	3237	20	then	then	RB
12350	3237	21	drain	drain	VB
12350	3237	22	.	.	.
12350	3238	1	In	in	IN
12350	3238	2	a	a	DT
12350	3238	3	little	little	JJ
12350	3238	4	butter	butter	NN
12350	3238	5	in	in	IN
12350	3238	6	a	a	DT
12350	3238	7	saucepan	saucepan	NN
12350	3238	8	brown	brown	PDT
12350	3238	9	a	a	DT
12350	3238	10	level	level	NN
12350	3238	11	tablespoon	tablespoon	NN
12350	3238	12	of	of	IN
12350	3238	13	very	very	RB
12350	3238	14	finely	finely	RB
12350	3238	15	chopped	chop	VBN
12350	3238	16	onion	onion	NN
12350	3238	17	,	,	,
12350	3238	18	then	then	RB
12350	3238	19	add	add	VB
12350	3238	20	three	three	CD
12350	3238	21	or	or	CC
12350	3238	22	four	four	CD
12350	3238	23	sliced	sliced	JJ
12350	3238	24	tomatoes	tomato	NNS
12350	3238	25	,	,	,
12350	3238	26	a	a	DT
12350	3238	27	half	half	JJ
12350	3238	28	teaspoon	teaspoon	NN
12350	3238	29	of	of	IN
12350	3238	30	powdered	powder	VBN
12350	3238	31	mixed	mixed	JJ
12350	3238	32	herbs	herb	NNS
12350	3238	33	,	,	,
12350	3238	34	a	a	DT
12350	3238	35	little	little	JJ
12350	3238	36	nutmeg	nutmeg	NN
12350	3238	37	,	,	,
12350	3238	38	salt	salt	NN
12350	3238	39	and	and	CC
12350	3238	40	pepper	pepper	NN
12350	3238	41	.	.	.
12350	3239	1	When	when	WRB
12350	3239	2	the	the	DT
12350	3239	3	tomatoes	tomato	NNS
12350	3239	4	are	be	VBP
12350	3239	5	reduced	reduce	VBN
12350	3239	6	to	to	IN
12350	3239	7	a	a	DT
12350	3239	8	pulp	pulp	NN
12350	3239	9	add	add	VB
12350	3239	10	one	one	CD
12350	3239	11	pint	pint	NN
12350	3239	12	of	of	IN
12350	3239	13	milk	milk	NN
12350	3239	14	and	and	CC
12350	3239	15	allow	allow	VB
12350	3239	16	it	-PRON-	PRP
12350	3239	17	to	to	TO
12350	3239	18	come	come	VB
12350	3239	19	to	to	IN
12350	3239	20	the	the	DT
12350	3239	21	boiling	boiling	NN
12350	3239	22	point	point	NN
12350	3239	23	before	before	IN
12350	3239	24	mixing	mix	VBG
12350	3239	25	with	with	IN
12350	3239	26	it	-PRON-	PRP
12350	3239	27	two	two	CD
12350	3239	28	tablespoons	tablespoon	NNS
12350	3239	29	of	of	IN
12350	3239	30	the	the	DT
12350	3239	31	browned	brown	VBN
12350	3239	32	flour	flour	NN
12350	3239	33	moistened	moisten	VBN
12350	3239	34	with	with	IN
12350	3239	35	water	water	NN
12350	3239	36	.	.	.
12350	3240	1	Stir	stir	VB
12350	3240	2	and	and	CC
12350	3240	3	boil	boil	VB
12350	3240	4	till	till	IN
12350	3240	5	smooth	smooth	JJ
12350	3240	6	,	,	,
12350	3240	7	press	press	VB
12350	3240	8	the	the	DT
12350	3240	9	whole	whole	NN
12350	3240	10	through	through	IN
12350	3240	11	a	a	DT
12350	3240	12	strainer	strainer	NN
12350	3240	13	and	and	CC
12350	3240	14	return	return	VB
12350	3240	15	to	to	IN
12350	3240	16	the	the	DT
12350	3240	17	saucepan	saucepan	NN
12350	3240	18	.	.	.
12350	3241	1	When	when	WRB
12350	3241	2	boiling	boil	VBG
12350	3241	3	,	,	,
12350	3241	4	add	add	VB
12350	3241	5	the	the	DT
12350	3241	6	macaroni	macaroni	NN
12350	3241	7	and	and	CC
12350	3241	8	a	a	DT
12350	3241	9	few	few	JJ
12350	3241	10	minutes	minute	NNS
12350	3241	11	later	later	RB
12350	3241	12	stir	stir	VBP
12350	3241	13	in	in	IN
12350	3241	14	two	two	CD
12350	3241	15	tablespoons	tablespoon	NNS
12350	3241	16	of	of	IN
12350	3241	17	grated	grated	JJ
12350	3241	18	or	or	CC
12350	3241	19	finely	finely	RB
12350	3241	20	chopped	chop	VBN
12350	3241	21	cheese	cheese	NN
12350	3241	22	.	.	.
12350	3242	1	It	-PRON-	PRP
12350	3242	2	may	may	MD
12350	3242	3	be	be	VB
12350	3242	4	served	serve	VBN
12350	3242	5	at	at	IN
12350	3242	6	once	once	RB
12350	3242	7	,	,	,
12350	3242	8	but	but	CC
12350	3242	9	is	be	VBZ
12350	3242	10	vastly	vastly	RB
12350	3242	11	improved	improve	VBN
12350	3242	12	by	by	IN
12350	3242	13	keeping	keep	VBG
12350	3242	14	the	the	DT
12350	3242	15	pan	pan	NN
12350	3242	16	for	for	IN
12350	3242	17	half	half	PDT
12350	3242	18	an	an	DT
12350	3242	19	hour	hour	NN
12350	3242	20	by	by	IN
12350	3242	21	the	the	DT
12350	3242	22	side	side	NN
12350	3242	23	of	of	IN
12350	3242	24	the	the	DT
12350	3242	25	fire	fire	NN
12350	3242	26	in	in	IN
12350	3242	27	an	an	DT
12350	3242	28	outer	outer	JJ
12350	3242	29	vessel	vessel	NN
12350	3242	30	of	of	IN
12350	3242	31	water	water	NN
12350	3242	32	.	.	.
12350	3243	1	Or	or	CC
12350	3243	2	the	the	DT
12350	3243	3	macaroni	macaroni	NN
12350	3243	4	may	may	MD
12350	3243	5	be	be	VB
12350	3243	6	turned	turn	VBN
12350	3243	7	into	into	IN
12350	3243	8	a	a	DT
12350	3243	9	casserole	casserole	NN
12350	3243	10	and	and	CC
12350	3243	11	finished	finish	VBD
12350	3243	12	off	off	RP
12350	3243	13	in	in	IN
12350	3243	14	the	the	DT
12350	3243	15	oven	oven	NN
12350	3243	16	.	.	.
12350	3244	1	For	for	IN
12350	3244	2	a	a	DT
12350	3244	3	meat	meat	NN
12350	3244	4	meal	meal	NN
12350	3244	5	the	the	DT
12350	3244	6	onions	onion	NNS
12350	3244	7	may	may	MD
12350	3244	8	be	be	VB
12350	3244	9	browned	brown	VBN
12350	3244	10	in	in	IN
12350	3244	11	sweet	sweet	JJ
12350	3244	12	drippings	dripping	NNS
12350	3244	13	or	or	CC
12350	3244	14	olive	olive	NN
12350	3244	15	oil	oil	NN
12350	3244	16	and	and	CC
12350	3244	17	soup	soup	NN
12350	3244	18	stock	stock	NN
12350	3244	19	substituted	substitute	VBN
12350	3244	20	for	for	IN
12350	3244	21	the	the	DT
12350	3244	22	milk	milk	NN
12350	3244	23	.	.	.
12350	3245	1	DUMPLINGS	dumpling	NNS
12350	3245	2	FOR	for	IN
12350	3245	3	STEW	STEW	NNS
12350	3245	4	Mix	mix	VB
12350	3245	5	two	two	CD
12350	3245	6	teaspoons	teaspoon	NNS
12350	3245	7	of	of	IN
12350	3245	8	baking	bake	VBG
12350	3245	9	powder	powder	NN
12350	3245	10	with	with	IN
12350	3245	11	two	two	CD
12350	3245	12	cups	cup	NNS
12350	3245	13	of	of	IN
12350	3245	14	flour	flour	NN
12350	3245	15	,	,	,
12350	3245	16	one	one	CD
12350	3245	17	egg	egg	NN
12350	3245	18	,	,	,
12350	3245	19	one	one	CD
12350	3245	20	cup	cup	NN
12350	3245	21	of	of	IN
12350	3245	22	cold	cold	JJ
12350	3245	23	water	water	NN
12350	3245	24	and	and	CC
12350	3245	25	a	a	DT
12350	3245	26	little	little	JJ
12350	3245	27	salt	salt	NN
12350	3245	28	.	.	.
12350	3246	1	Stir	stir	VB
12350	3246	2	all	all	DT
12350	3246	3	lightly	lightly	RB
12350	3246	4	together	together	RB
12350	3246	5	and	and	CC
12350	3246	6	drop	drop	VB
12350	3246	7	the	the	DT
12350	3246	8	batter	batter	NN
12350	3246	9	from	from	IN
12350	3246	10	the	the	DT
12350	3246	11	spoon	spoon	NN
12350	3246	12	into	into	IN
12350	3246	13	the	the	DT
12350	3246	14	stew	stew	NN
12350	3246	15	while	while	IN
12350	3246	16	the	the	DT
12350	3246	17	water	water	NN
12350	3246	18	continues	continue	VBZ
12350	3246	19	to	to	TO
12350	3246	20	boil	boil	VB
12350	3246	21	.	.	.
12350	3247	1	Cover	cover	VB
12350	3247	2	closely	closely	RB
12350	3247	3	and	and	CC
12350	3247	4	do	do	VBP
12350	3247	5	not	not	RB
12350	3247	6	uncover	uncover	VB
12350	3247	7	for	for	IN
12350	3247	8	twenty	twenty	CD
12350	3247	9	minutes	minute	NNS
12350	3247	10	,	,	,
12350	3247	11	boiling	boil	VBG
12350	3247	12	constantly	constantly	RB
12350	3247	13	,	,	,
12350	3247	14	but	but	CC
12350	3247	15	not	not	RB
12350	3247	16	too	too	RB
12350	3247	17	hard	hard	JJ
12350	3247	18	.	.	.
12350	3248	1	Serve	serve	VB
12350	3248	2	immediately	immediately	RB
12350	3248	3	in	in	IN
12350	3248	4	the	the	DT
12350	3248	5	stew	stew	NN
12350	3248	6	.	.	.
12350	3249	1	SPAETZLEN	SPAETZLEN	NNP
12350	3249	2	OR	or	CC
12350	3249	3	SPATZEN	SPATZEN	NNP
12350	3249	4	Sift	Sift	NNP
12350	3249	5	two	two	CD
12350	3249	6	cups	cup	NNS
12350	3249	7	of	of	IN
12350	3249	8	flour	flour	NN
12350	3249	9	into	into	IN
12350	3249	10	a	a	DT
12350	3249	11	bowl	bowl	NN
12350	3249	12	,	,	,
12350	3249	13	make	make	VB
12350	3249	14	a	a	DT
12350	3249	15	depression	depression	NN
12350	3249	16	in	in	IN
12350	3249	17	the	the	DT
12350	3249	18	centre	centre	NN
12350	3249	19	and	and	CC
12350	3249	20	break	break	VB
12350	3249	21	into	into	IN
12350	3249	22	it	-PRON-	PRP
12350	3249	23	two	two	CD
12350	3249	24	eggs	egg	NNS
12350	3249	25	,	,	,
12350	3249	26	add	add	VB
12350	3249	27	a	a	DT
12350	3249	28	saltspoon	saltspoon	NN
12350	3249	29	of	of	IN
12350	3249	30	salt	salt	NN
12350	3249	31	and	and	CC
12350	3249	32	enough	enough	JJ
12350	3249	33	water	water	NN
12350	3249	34	or	or	CC
12350	3249	35	milk	milk	NN
12350	3249	36	to	to	TO
12350	3249	37	form	form	VB
12350	3249	38	a	a	DT
12350	3249	39	smooth	smooth	JJ
12350	3249	40	,	,	,
12350	3249	41	stiff	stiff	JJ
12350	3249	42	dough	dough	NN
12350	3249	43	.	.	.
12350	3250	1	Set	Set	VBN
12350	3250	2	on	on	IN
12350	3250	3	some	some	DT
12350	3250	4	water	water	NN
12350	3250	5	to	to	TO
12350	3250	6	boil	boil	VB
12350	3250	7	,	,	,
12350	3250	8	salt	salt	VB
12350	3250	9	the	the	DT
12350	3250	10	water	water	NN
12350	3250	11	and	and	CC
12350	3250	12	when	when	WRB
12350	3250	13	the	the	DT
12350	3250	14	water	water	NN
12350	3250	15	boils	boil	VBZ
12350	3250	16	drop	drop	VB
12350	3250	17	the	the	DT
12350	3250	18	spaetzle	spaetzle	NN
12350	3250	19	into	into	IN
12350	3250	20	it	-PRON-	PRP
12350	3250	21	,	,	,
12350	3250	22	one	one	CD
12350	3250	23	at	at	IN
12350	3250	24	a	a	DT
12350	3250	25	time	time	NN
12350	3250	26	.	.	.
12350	3251	1	Do	do	VB
12350	3251	2	this	this	DT
12350	3251	3	with	with	IN
12350	3251	4	the	the	DT
12350	3251	5	spoon	spoon	NN
12350	3251	6	with	with	IN
12350	3251	7	which	which	WDT
12350	3251	8	you	-PRON-	PRP
12350	3251	9	cut	cut	VBP
12350	3251	10	the	the	DT
12350	3251	11	dough	dough	NN
12350	3251	12	,	,	,
12350	3251	13	or	or	CC
12350	3251	14	roll	roll	VB
12350	3251	15	it	-PRON-	PRP
12350	3251	16	on	on	IN
12350	3251	17	a	a	DT
12350	3251	18	board	board	NN
12350	3251	19	into	into	IN
12350	3251	20	a	a	DT
12350	3251	21	round	round	JJ
12350	3251	22	roll	roll	NN
12350	3251	23	and	and	CC
12350	3251	24	cut	cut	VBD
12350	3251	25	them	-PRON-	PRP
12350	3251	26	with	with	IN
12350	3251	27	a	a	DT
12350	3251	28	knife	knife	NN
12350	3251	29	.	.	.
12350	3252	1	When	when	WRB
12350	3252	2	the	the	DT
12350	3252	3	spaetzle	spaetzle	NNS
12350	3252	4	are	be	VBP
12350	3252	5	done	do	VBN
12350	3252	6	,	,	,
12350	3252	7	they	-PRON-	PRP
12350	3252	8	will	will	MD
12350	3252	9	rise	rise	VB
12350	3252	10	to	to	IN
12350	3252	11	the	the	DT
12350	3252	12	surface	surface	NN
12350	3252	13	,	,	,
12350	3252	14	take	take	VB
12350	3252	15	them	-PRON-	PRP
12350	3252	16	out	out	RP
12350	3252	17	with	with	IN
12350	3252	18	a	a	DT
12350	3252	19	perforated	perforate	VBN
12350	3252	20	skimmer	skimmer	NN
12350	3252	21	and	and	CC
12350	3252	22	lay	lie	VBD
12350	3252	23	them	-PRON-	PRP
12350	3252	24	on	on	IN
12350	3252	25	a	a	DT
12350	3252	26	platter	platter	NN
12350	3252	27	.	.	.
12350	3253	1	Now	now	RB
12350	3253	2	heat	heat	VB
12350	3253	3	two	two	CD
12350	3253	4	tablespoons	tablespoon	NNS
12350	3253	5	of	of	IN
12350	3253	6	butter	butter	NN
12350	3253	7	and	and	CC
12350	3253	8	add	add	VB
12350	3253	9	bread	bread	NN
12350	3253	10	crumbs	crumb	NNS
12350	3253	11	,	,	,
12350	3253	12	let	let	VB
12350	3253	13	them	-PRON-	PRP
12350	3253	14	brown	brown	VB
12350	3253	15	for	for	IN
12350	3253	16	a	a	DT
12350	3253	17	minute	minute	NN
12350	3253	18	and	and	CC
12350	3253	19	pour	pour	VB
12350	3253	20	all	all	RB
12350	3253	21	over	over	IN
12350	3253	22	the	the	DT
12350	3253	23	spaetzle	spaetzle	NN
12350	3253	24	.	.	.
12350	3254	1	If	if	IN
12350	3254	2	you	-PRON-	PRP
12350	3254	3	prefer	prefer	VBP
12350	3254	4	you	-PRON-	PRP
12350	3254	5	may	may	MD
12350	3254	6	put	put	VB
12350	3254	7	the	the	DT
12350	3254	8	spaetzle	spaetzle	NN
12350	3254	9	right	right	RB
12350	3254	10	into	into	IN
12350	3254	11	the	the	DT
12350	3254	12	spider	spider	NN
12350	3254	13	in	in	IN
12350	3254	14	which	which	WDT
12350	3254	15	you	-PRON-	PRP
12350	3254	16	have	have	VBP
12350	3254	17	heated	heat	VBN
12350	3254	18	the	the	DT
12350	3254	19	butter	butter	NN
12350	3254	20	.	.	.
12350	3255	1	Another	another	DT
12350	3255	2	way	way	NN
12350	3255	3	to	to	TO
12350	3255	4	prepare	prepare	VB
12350	3255	5	them	-PRON-	PRP
12350	3255	6	is	be	VBZ
12350	3255	7	after	after	IN
12350	3255	8	having	have	VBG
12350	3255	9	taken	take	VBN
12350	3255	10	them	-PRON-	PRP
12350	3255	11	out	out	IN
12350	3255	12	of	of	IN
12350	3255	13	the	the	DT
12350	3255	14	water	water	NN
12350	3255	15	,	,	,
12350	3255	16	heat	heat	VB
12350	3255	17	some	some	DT
12350	3255	18	butter	butter	NN
12350	3255	19	in	in	IN
12350	3255	20	a	a	DT
12350	3255	21	spider	spider	NN
12350	3255	22	and	and	CC
12350	3255	23	put	put	VBN
12350	3255	24	in	in	IN
12350	3255	25	the	the	DT
12350	3255	26	spaetzle	spaetzle	NN
12350	3255	27	,	,	,
12350	3255	28	and	and	CC
12350	3255	29	then	then	RB
12350	3255	30	scramble	scramble	VB
12350	3255	31	a	a	DT
12350	3255	32	few	few	JJ
12350	3255	33	eggs	egg	NNS
12350	3255	34	over	over	IN
12350	3255	35	all	all	DT
12350	3255	36	,	,	,
12350	3255	37	stirring	stir	VBG
12350	3255	38	eggs	egg	NNS
12350	3255	39	and	and	CC
12350	3255	40	spaetzle	spaetzle	NNP
12350	3255	41	together	together	RB
12350	3255	42	.	.	.
12350	3256	1	Serve	serve	VB
12350	3256	2	hot	hot	JJ
12350	3256	3	.	.	.
12350	3257	1	SOUR	sour	JJ
12350	3257	2	SPATZEN	SPATZEN	NNP
12350	3257	3	Brown	brown	NN
12350	3257	4	three	three	CD
12350	3257	5	tablespoons	tablespoon	NNS
12350	3257	6	of	of	IN
12350	3257	7	flour	flour	NN
12350	3257	8	with	with	IN
12350	3257	9	one	one	CD
12350	3257	10	tablespoon	tablespoon	NN
12350	3257	11	of	of	IN
12350	3257	12	sweet	sweet	JJ
12350	3257	13	drippings	dripping	NNS
12350	3257	14	,	,	,
12350	3257	15	add	add	VB
12350	3257	16	a	a	DT
12350	3257	17	small	small	JJ
12350	3257	18	onion	onion	NN
12350	3257	19	finely	finely	RB
12350	3257	20	chopped	chop	VBN
12350	3257	21	,	,	,
12350	3257	22	then	then	RB
12350	3257	23	cover	cover	VB
12350	3257	24	the	the	DT
12350	3257	25	spider	spider	NN
12350	3257	26	and	and	CC
12350	3257	27	let	let	VB
12350	3257	28	the	the	DT
12350	3257	29	onion	onion	NN
12350	3257	30	steam	steam	NN
12350	3257	31	for	for	IN
12350	3257	32	a	a	DT
12350	3257	33	little	little	JJ
12350	3257	34	while	while	NN
12350	3257	35	;	;	:
12350	3257	36	do	do	VB
12350	3257	37	this	this	DT
12350	3257	38	over	over	IN
12350	3257	39	a	a	DT
12350	3257	40	low	low	JJ
12350	3257	41	heat	heat	NN
12350	3257	42	so	so	RB
12350	3257	43	there	there	EX
12350	3257	44	will	will	MD
12350	3257	45	be	be	VB
12350	3257	46	no	no	DT
12350	3257	47	danger	danger	NN
12350	3257	48	of	of	IN
12350	3257	49	the	the	DT
12350	3257	50	union	union	NN
12350	3257	51	getting	get	VBG
12350	3257	52	too	too	RB
12350	3257	53	brown	brown	JJ
12350	3257	54	;	;	:
12350	3257	55	add	add	VB
12350	3257	56	vinegar	vinegar	NN
12350	3257	57	and	and	CC
12350	3257	58	soup	soup	VB
12350	3257	59	stock	stock	NN
12350	3257	60	and	and	CC
12350	3257	61	two	two	CD
12350	3257	62	tablespoons	tablespoon	NNS
12350	3257	63	of	of	IN
12350	3257	64	sugar	sugar	NN
12350	3257	65	.	.	.
12350	3258	1	Let	let	VB
12350	3258	2	this	this	DT
12350	3258	3	boil	boil	NN
12350	3258	4	until	until	IN
12350	3258	5	the	the	DT
12350	3258	6	sauce	sauce	NN
12350	3258	7	is	be	VBZ
12350	3258	8	of	of	IN
12350	3258	9	the	the	DT
12350	3258	10	right	right	JJ
12350	3258	11	consistency	consistency	NN
12350	3258	12	.	.	.
12350	3259	1	Serve	serve	VB
12350	3259	2	with	with	IN
12350	3259	3	spaetzlen	spaetzlen	NN
12350	3259	4	made	make	VBN
12350	3259	5	according	accord	VBG
12350	3259	6	to	to	IN
12350	3259	7	the	the	DT
12350	3259	8	foregoing	foregoing	JJ
12350	3259	9	recipe	recipe	NN
12350	3259	10	,	,	,
12350	3259	11	using	use	VBG
12350	3259	12	water	water	NN
12350	3259	13	in	in	IN
12350	3259	14	place	place	NN
12350	3259	15	of	of	IN
12350	3259	16	the	the	DT
12350	3259	17	milk	milk	NN
12350	3259	18	to	to	TO
12350	3259	19	form	form	VB
12350	3259	20	the	the	DT
12350	3259	21	dough	dough	NN
12350	3259	22	.	.	.
12350	3260	1	Pour	pour	VB
12350	3260	2	the	the	DT
12350	3260	3	sauce	sauce	NN
12350	3260	4	over	over	IN
12350	3260	5	the	the	DT
12350	3260	6	spaetzlen	spaetzlen	NN
12350	3260	7	before	before	IN
12350	3260	8	serving	serve	VBG
12350	3260	9	.	.	.
12350	3261	1	By	by	IN
12350	3261	2	adding	add	VBG
12350	3261	3	more	more	JJR
12350	3261	4	sugar	sugar	NN
12350	3261	5	the	the	DT
12350	3261	6	sauce	sauce	NN
12350	3261	7	may	may	MD
12350	3261	8	be	be	VB
12350	3261	9	made	make	VBN
12350	3261	10	sweet	sweet	JJ
12350	3261	11	sour	sour	JJ
12350	3261	12	.	.	.
12350	3262	1	LEBERKNADEL	LEBERKNADEL	NNP
12350	3262	2	(	(	-LRB-
12350	3262	3	CALF	CALF	NNP
12350	3262	4	LIVER	LIVER	NNP
12350	3262	5	DUMPLINGS	DUMPLINGS	NNPS
12350	3262	6	)	)	-RRB-
12350	3262	7	Chop	Chop	NNP
12350	3262	8	and	and	CC
12350	3262	9	pass	pass	VB
12350	3262	10	through	through	RP
12350	3262	11	a	a	DT
12350	3262	12	colander	colander	NN
12350	3262	13	one	one	CD
12350	3262	14	-	-	HYPH
12350	3262	15	half	half	NN
12350	3262	16	pound	pound	NN
12350	3262	17	of	of	IN
12350	3262	18	calf	calf	NN
12350	3262	19	's	's	POS
12350	3262	20	liver	liver	NN
12350	3262	21	;	;	:
12350	3262	22	rub	rub	VB
12350	3262	23	to	to	IN
12350	3262	24	a	a	DT
12350	3262	25	cream	cream	NN
12350	3262	26	four	four	CD
12350	3262	27	ounces	ounce	NNS
12350	3262	28	of	of	IN
12350	3262	29	marrow	marrow	NN
12350	3262	30	,	,	,
12350	3262	31	add	add	VB
12350	3262	32	the	the	DT
12350	3262	33	liver	liver	NN
12350	3262	34	and	and	CC
12350	3262	35	stir	stir	VB
12350	3262	36	hard	hard	RB
12350	3262	37	.	.	.
12350	3263	1	Then	then	RB
12350	3263	2	add	add	VB
12350	3263	3	a	a	DT
12350	3263	4	little	little	JJ
12350	3263	5	thyme	thyme	NNS
12350	3263	6	,	,	,
12350	3263	7	one	one	CD
12350	3263	8	clove	clove	NN
12350	3263	9	of	of	IN
12350	3263	10	garlic	garlic	NN
12350	3263	11	grated	grate	VBN
12350	3263	12	,	,	,
12350	3263	13	pepper	pepper	NN
12350	3263	14	,	,	,
12350	3263	15	salt	salt	NN
12350	3263	16	and	and	CC
12350	3263	17	a	a	DT
12350	3263	18	little	little	JJ
12350	3263	19	grated	grated	JJ
12350	3263	20	lemon	lemon	NN
12350	3263	21	peel	peel	NN
12350	3263	22	,	,	,
12350	3263	23	the	the	DT
12350	3263	24	yolks	yolk	NNS
12350	3263	25	of	of	IN
12350	3263	26	two	two	CD
12350	3263	27	eggs	egg	NNS
12350	3263	28	and	and	CC
12350	3263	29	one	one	CD
12350	3263	30	whole	whole	JJ
12350	3263	31	egg	egg	NN
12350	3263	32	.	.	.
12350	3264	1	Then	then	RB
12350	3264	2	add	add	VB
12350	3264	3	enough	enough	JJ
12350	3264	4	grated	grate	VBN
12350	3264	5	bread	bread	NN
12350	3264	6	crumbs	crumb	NNS
12350	3264	7	or	or	CC
12350	3264	8	rolled	roll	VBN
12350	3264	9	crackers	cracker	NNS
12350	3264	10	to	to	IN
12350	3264	11	this	this	DT
12350	3264	12	mixture	mixture	NN
12350	3264	13	to	to	TO
12350	3264	14	permit	permit	VB
12350	3264	15	its	-PRON-	PRP$
12350	3264	16	being	be	VBG
12350	3264	17	formed	form	VBN
12350	3264	18	into	into	IN
12350	3264	19	little	little	JJ
12350	3264	20	marbles	marble	NNS
12350	3264	21	.	.	.
12350	3265	1	Drop	drop	VB
12350	3265	2	in	in	IN
12350	3265	3	boiling	boil	VBG
12350	3265	4	salt	salt	NN
12350	3265	5	water	water	NN
12350	3265	6	and	and	CC
12350	3265	7	let	let	VB
12350	3265	8	cook	cook	NN
12350	3265	9	fifteen	fifteen	CD
12350	3265	10	minutes	minute	NNS
12350	3265	11	;	;	:
12350	3265	12	drain	drain	VBP
12350	3265	13	,	,	,
12350	3265	14	roll	roll	NN
12350	3265	15	in	in	IN
12350	3265	16	fine	fine	JJ
12350	3265	17	crumbs	crumb	NNS
12350	3265	18	and	and	CC
12350	3265	19	fry	fry	VB
12350	3265	20	in	in	IN
12350	3265	21	hot	hot	JJ
12350	3265	22	fat	fat	NN
12350	3265	23	.	.	.
12350	3266	1	MILK	milk	NN
12350	3266	2	OR	or	CC
12350	3266	3	POTATO	potato	NN
12350	3266	4	NOODLES	NOODLES	NNP
12350	3266	5	Boil	Boil	NNP
12350	3266	6	seven	seven	CD
12350	3266	7	or	or	CC
12350	3266	8	eight	eight	CD
12350	3266	9	potatoes	potato	NNS
12350	3266	10	,	,	,
12350	3266	11	peel	peel	VB
12350	3266	12	and	and	CC
12350	3266	13	let	let	VB
12350	3266	14	them	-PRON-	PRP
12350	3266	15	stand	stand	VB
12350	3266	16	several	several	JJ
12350	3266	17	hours	hour	NNS
12350	3266	18	to	to	TO
12350	3266	19	dry	dry	VB
12350	3266	20	;	;	:
12350	3266	21	then	then	RB
12350	3266	22	grate	grate	VB
12350	3266	23	them	-PRON-	PRP
12350	3266	24	and	and	CC
12350	3266	25	add	add	VB
12350	3266	26	two	two	CD
12350	3266	27	eggs	egg	NNS
12350	3266	28	,	,	,
12350	3266	29	salt	salt	NN
12350	3266	30	and	and	CC
12350	3266	31	enough	enough	JJ
12350	3266	32	flour	flour	NN
12350	3266	33	to	to	TO
12350	3266	34	make	make	VB
12350	3266	35	a	a	DT
12350	3266	36	dough	dough	NN
12350	3266	37	thick	thick	JJ
12350	3266	38	enough	enough	RB
12350	3266	39	to	to	TO
12350	3266	40	roll	roll	VB
12350	3266	41	.	.	.
12350	3267	1	Roll	roll	VB
12350	3267	2	into	into	IN
12350	3267	3	long	long	JJ
12350	3267	4	,	,	,
12350	3267	5	round	round	JJ
12350	3267	6	noodles	noodle	NNS
12350	3267	7	as	as	RB
12350	3267	8	thick	thick	JJ
12350	3267	9	as	as	IN
12350	3267	10	two	two	CD
12350	3267	11	pencils	pencil	NNS
12350	3267	12	and	and	CC
12350	3267	13	cut	cut	VBD
12350	3267	14	to	to	IN
12350	3267	15	length	length	NN
12350	3267	16	of	of	IN
12350	3267	17	baking	baking	NN
12350	3267	18	-	-	HYPH
12350	3267	19	pan	pan	NNP
12350	3267	20	.	.	.
12350	3268	1	Butter	butter	NN
12350	3268	2	pan	pan	NN
12350	3268	3	and	and	CC
12350	3268	4	lay	lay	VB
12350	3268	5	noodles	noodle	NNS
12350	3268	6	next	next	RB
12350	3268	7	to	to	IN
12350	3268	8	each	each	DT
12350	3268	9	other	other	JJ
12350	3268	10	;	;	:
12350	3268	11	cover	cover	VB
12350	3268	12	with	with	IN
12350	3268	13	milk	milk	NN
12350	3268	14	and	and	CC
12350	3268	15	lumps	lump	NNS
12350	3268	16	of	of	IN
12350	3268	17	butter	butter	NN
12350	3268	18	and	and	CC
12350	3268	19	bake	bake	VB
12350	3268	20	fifteen	fifteen	CD
12350	3268	21	minutes	minute	NNS
12350	3268	22	,	,	,
12350	3268	23	till	till	IN
12350	3268	24	yellow	yellow	NN
12350	3268	25	;	;	:
12350	3268	26	serve	serve	VB
12350	3268	27	immediately	immediately	RB
12350	3268	28	with	with	IN
12350	3268	29	bread	bread	NN
12350	3268	30	crumbs	crumb	NNS
12350	3268	31	browned	brown	VBN
12350	3268	32	in	in	IN
12350	3268	33	butter	butter	NN
12350	3268	34	.	.	.
12350	3269	1	KARTOFFEL	KARTOFFEL	NNP
12350	3269	2	KLOESSE	KLOESSE	NNP
12350	3269	3	(	(	-LRB-
12350	3269	4	POTATO	POTATO	NNP
12350	3269	5	DUMPLINGS	DUMPLINGS	NNP
12350	3269	6	)	)	-RRB-
12350	3269	7	Boil	boil	VB
12350	3269	8	about	about	RB
12350	3269	9	eight	eight	CD
12350	3269	10	potatoes	potato	NNS
12350	3269	11	in	in	IN
12350	3269	12	their	-PRON-	PRP$
12350	3269	13	jackets	jacket	NNS
12350	3269	14	and	and	CC
12350	3269	15	when	when	WRB
12350	3269	16	peeled	peel	VBN
12350	3269	17	lay	lie	VBD
12350	3269	18	them	-PRON-	PRP
12350	3269	19	on	on	IN
12350	3269	20	a	a	DT
12350	3269	21	platter	platter	NN
12350	3269	22	overnight	overnight	RB
12350	3269	23	.	.	.
12350	3270	1	When	when	WRB
12350	3270	2	ready	ready	JJ
12350	3270	3	to	to	TO
12350	3270	4	use	use	VB
12350	3270	5	them	-PRON-	PRP
12350	3270	6	next	next	JJ
12350	3270	7	day	day	NN
12350	3270	8	,	,	,
12350	3270	9	grate	grate	VB
12350	3270	10	,	,	,
12350	3270	11	add	add	VB
12350	3270	12	two	two	CD
12350	3270	13	eggs	egg	NNS
12350	3270	14	,	,	,
12350	3270	15	salt	salt	NN
12350	3270	16	,	,	,
12350	3270	17	a	a	DT
12350	3270	18	little	little	JJ
12350	3270	19	nutmeg	nutmeg	NN
12350	3270	20	if	if	IN
12350	3270	21	desired	desire	VBN
12350	3270	22	,	,	,
12350	3270	23	one	one	CD
12350	3270	24	wine	wine	NN
12350	3270	25	-	-	HYPH
12350	3270	26	glass	glass	NN
12350	3270	27	of	of	IN
12350	3270	28	farina	farina	NNP
12350	3270	29	,	,	,
12350	3270	30	a	a	DT
12350	3270	31	tablespoon	tablespoon	NN
12350	3270	32	of	of	IN
12350	3270	33	chicken	chicken	NN
12350	3270	34	fat	fat	NN
12350	3270	35	,	,	,
12350	3270	36	one	one	CD
12350	3270	37	scant	scant	JJ
12350	3270	38	cup	cup	NN
12350	3270	39	of	of	IN
12350	3270	40	flour	flour	NN
12350	3270	41	gradually	gradually	RB
12350	3270	42	,	,	,
12350	3270	43	and	and	CC
12350	3270	44	if	if	IN
12350	3270	45	not	not	RB
12350	3270	46	dry	dry	JJ
12350	3270	47	enough	enough	RB
12350	3270	48	add	add	VB
12350	3270	49	more	more	JJR
12350	3270	50	flour	flour	NN
12350	3270	51	,	,	,
12350	3270	52	but	but	CC
12350	3270	53	be	be	VB
12350	3270	54	sure	sure	JJ
12350	3270	55	not	not	RB
12350	3270	56	to	to	TO
12350	3270	57	make	make	VB
12350	3270	58	the	the	DT
12350	3270	59	mixture	mixture	NN
12350	3270	60	too	too	RB
12350	3270	61	stiff	stiff	JJ
12350	3270	62	as	as	IN
12350	3270	63	this	this	DT
12350	3270	64	makes	make	VBZ
12350	3270	65	the	the	DT
12350	3270	66	balls	ball	NNS
12350	3270	67	heavy	heavy	JJ
12350	3270	68	.	.	.
12350	3271	1	Place	place	NN
12350	3271	2	balls	ball	NNS
12350	3271	3	in	in	IN
12350	3271	4	salted	salt	VBN
12350	3271	5	boiling	boiling	NN
12350	3271	6	water	water	NN
12350	3271	7	,	,	,
12350	3271	8	cook	cook	NN
12350	3271	9	until	until	IN
12350	3271	10	light	light	NN
12350	3271	11	and	and	CC
12350	3271	12	thoroughly	thoroughly	RB
12350	3271	13	done	do	VBN
12350	3271	14	,	,	,
12350	3271	15	serve	serve	VB
12350	3271	16	just	just	RB
12350	3271	17	,	,	,
12350	3271	18	as	as	IN
12350	3271	19	they	-PRON-	PRP
12350	3271	20	are	be	VBP
12350	3271	21	or	or	CC
12350	3271	22	fried	fry	VBN
12350	3271	23	in	in	IN
12350	3271	24	chicken	chicken	NN
12350	3271	25	fat	fat	NN
12350	3271	26	until	until	IN
12350	3271	27	brown	brown	NNP
12350	3271	28	.	.	.
12350	3272	1	The	the	DT
12350	3272	2	dumplings	dumpling	NNS
12350	3272	3	may	may	MD
12350	3272	4	be	be	VB
12350	3272	5	made	make	VBN
12350	3272	6	of	of	IN
12350	3272	7	the	the	DT
12350	3272	8	same	same	JJ
12350	3272	9	mixture	mixture	NN
12350	3272	10	and	and	CC
12350	3272	11	in	in	IN
12350	3272	12	the	the	DT
12350	3272	13	centre	centre	NN
12350	3272	14	of	of	IN
12350	3272	15	each	each	DT
12350	3272	16	dumpling	dumple	VBG
12350	3272	17	place	place	NN
12350	3272	18	stripes	stripe	NNS
12350	3272	19	of	of	IN
12350	3272	20	bread	bread	NN
12350	3272	21	one	one	CD
12350	3272	22	inch	inch	NN
12350	3272	23	long	long	JJ
12350	3272	24	and	and	CC
12350	3272	25	one	one	CD
12350	3272	26	-	-	HYPH
12350	3272	27	fourth	fourth	NN
12350	3272	28	inch	inch	NN
12350	3272	29	thick	thick	JJ
12350	3272	30	which	which	WDT
12350	3272	31	have	have	VBP
12350	3272	32	been	be	VBN
12350	3272	33	fried	fry	VBN
12350	3272	34	in	in	IN
12350	3272	35	chicken	chicken	NN
12350	3272	36	fat	fat	NN
12350	3272	37	and	and	CC
12350	3272	38	onions	onion	NNS
12350	3272	39	.	.	.
12350	3273	1	Flour	flour	NN
12350	3273	2	your	-PRON-	PRP$
12350	3273	3	hands	hand	NNS
12350	3273	4	well	well	RB
12350	3273	5	and	and	CC
12350	3273	6	make	make	VB
12350	3273	7	into	into	IN
12350	3273	8	dumplings	dumpling	NNS
12350	3273	9	.	.	.
12350	3274	1	Put	put	VB
12350	3274	2	into	into	IN
12350	3274	3	boiling	boiling	NN
12350	3274	4	-	-	HYPH
12350	3274	5	salted	salt	VBN
12350	3274	6	water	water	NN
12350	3274	7	,	,	,
12350	3274	8	boil	boil	VBP
12350	3274	9	about	about	RB
12350	3274	10	twenty	twenty	CD
12350	3274	11	-	-	HYPH
12350	3274	12	five	five	CD
12350	3274	13	minutes	minute	NNS
12350	3274	14	.	.	.
12350	3275	1	Serve	serve	VB
12350	3275	2	at	at	IN
12350	3275	3	once	once	RB
12350	3275	4	with	with	IN
12350	3275	5	chopped	chopped	JJ
12350	3275	6	onions	onion	NNS
12350	3275	7	browned	brown	VBN
12350	3275	8	,	,	,
12350	3275	9	or	or	CC
12350	3275	10	browned	brown	VBN
12350	3275	11	bread	bread	NN
12350	3275	12	crumbs	crumb	NNS
12350	3275	13	and	and	CC
12350	3275	14	chicken	chicken	NN
12350	3275	15	fat	fat	NN
12350	3275	16	.	.	.
12350	3276	1	WIENER	WIENER	NNP
12350	3276	2	KARTOFFEL	KARTOFFEL	NNP
12350	3276	3	KLOESSE	KLOESSE	NNP
12350	3276	4	Boil	Boil	NNP
12350	3276	5	eight	eight	CD
12350	3276	6	potatoes	potato	NNS
12350	3276	7	.	.	.
12350	3277	1	When	when	WRB
12350	3277	2	they	-PRON-	PRP
12350	3277	3	are	be	VBP
12350	3277	4	very	very	RB
12350	3277	5	soft	soft	JJ
12350	3277	6	drain	drain	NN
12350	3277	7	off	off	IN
12350	3277	8	every	every	DT
12350	3277	9	drop	drop	NN
12350	3277	10	of	of	IN
12350	3277	11	water	water	NN
12350	3277	12	,	,	,
12350	3277	13	lay	lie	VBD
12350	3277	14	them	-PRON-	PRP
12350	3277	15	on	on	IN
12350	3277	16	a	a	DT
12350	3277	17	clean	clean	JJ
12350	3277	18	baking	baking	NN
12350	3277	19	-	-	HYPH
12350	3277	20	board	board	NN
12350	3277	21	and	and	CC
12350	3277	22	mash	mash	VB
12350	3277	23	them	-PRON-	PRP
12350	3277	24	while	while	IN
12350	3277	25	hot	hot	JJ
12350	3277	26	with	with	IN
12350	3277	27	a	a	DT
12350	3277	28	rolling	rolling	NN
12350	3277	29	-	-	HYPH
12350	3277	30	pin	pin	NN
12350	3277	31	,	,	,
12350	3277	32	adding	add	VBG
12350	3277	33	about	about	IN
12350	3277	34	one	one	CD
12350	3277	35	cup	cup	NN
12350	3277	36	of	of	IN
12350	3277	37	flour	flour	NN
12350	3277	38	.	.	.
12350	3278	1	When	when	WRB
12350	3278	2	thoroughly	thoroughly	RB
12350	3278	3	mashed	mash	VBD
12350	3278	4	,	,	,
12350	3278	5	break	break	VB
12350	3278	6	in	in	IN
12350	3278	7	two	two	CD
12350	3278	8	eggs	egg	NNS
12350	3278	9	,	,	,
12350	3278	10	salt	salt	VBP
12350	3278	11	to	to	IN
12350	3278	12	taste	taste	NN
12350	3278	13	,	,	,
12350	3278	14	and	and	CC
12350	3278	15	flavor	flavor	NN
12350	3278	16	with	with	IN
12350	3278	17	grated	grate	VBN
12350	3278	18	nutmeg	nutmeg	NNP
12350	3278	19	.	.	.
12350	3279	1	Now	now	RB
12350	3279	2	flour	flour	VB
12350	3279	3	the	the	DT
12350	3279	4	board	board	NN
12350	3279	5	thickly	thickly	RB
12350	3279	6	and	and	CC
12350	3279	7	foil	foil	VB
12350	3279	8	out	out	RP
12350	3279	9	this	this	DT
12350	3279	10	potato	potato	NN
12350	3279	11	dough	dough	NN
12350	3279	12	about	about	IN
12350	3279	13	as	as	RB
12350	3279	14	thick	thick	JJ
12350	3279	15	as	as	IN
12350	3279	16	your	-PRON-	PRP$
12350	3279	17	little	little	JJ
12350	3279	18	finger	finger	NN
12350	3279	19	and	and	CC
12350	3279	20	spread	spread	VBD
12350	3279	21	with	with	IN
12350	3279	22	the	the	DT
12350	3279	23	following	follow	VBG
12350	3279	24	:	:	:
12350	3279	25	Heat	heat	VB
12350	3279	26	some	some	DT
12350	3279	27	fresh	fresh	JJ
12350	3279	28	goose	goose	NN
12350	3279	29	fat	fat	NN
12350	3279	30	in	in	IN
12350	3279	31	a	a	DT
12350	3279	32	spider	spider	NN
12350	3279	33	,	,	,
12350	3279	34	cut	cut	VBN
12350	3279	35	up	up	RP
12350	3279	36	part	part	NN
12350	3279	37	of	of	IN
12350	3279	38	an	an	DT
12350	3279	39	onion	onion	NN
12350	3279	40	very	very	RB
12350	3279	41	fine	fine	RB
12350	3279	42	,	,	,
12350	3279	43	add	add	VB
12350	3279	44	it	-PRON-	PRP
12350	3279	45	to	to	IN
12350	3279	46	the	the	DT
12350	3279	47	hot	hot	JJ
12350	3279	48	fat	fat	NN
12350	3279	49	together	together	RB
12350	3279	50	with	with	IN
12350	3279	51	one	one	CD
12350	3279	52	-	-	HYPH
12350	3279	53	half	half	NN
12350	3279	54	cup	cup	NN
12350	3279	55	of	of	IN
12350	3279	56	grated	grate	VBN
12350	3279	57	bread	bread	NN
12350	3279	58	crumbs	crumb	NNS
12350	3279	59	.	.	.
12350	3280	1	When	when	WRB
12350	3280	2	brown	brown	JJ
12350	3280	3	,	,	,
12350	3280	4	spread	spread	VBD
12350	3280	5	over	over	IN
12350	3280	6	the	the	DT
12350	3280	7	dough	dough	NN
12350	3280	8	and	and	CC
12350	3280	9	roll	roll	VB
12350	3280	10	just	just	RB
12350	3280	11	as	as	IN
12350	3280	12	you	-PRON-	PRP
12350	3280	13	would	would	MD
12350	3280	14	a	a	DT
12350	3280	15	jelly	jelly	NN
12350	3280	16	-	-	HYPH
12350	3280	17	roll	roll	NN
12350	3280	18	.	.	.
12350	3281	1	Cut	cut	VB
12350	3281	2	into	into	IN
12350	3281	3	desired	desire	VBN
12350	3281	4	lengths	length	NNS
12350	3281	5	(	(	-LRB-
12350	3281	6	about	about	RB
12350	3281	7	three	three	CD
12350	3281	8	or	or	CC
12350	3281	9	four	four	CD
12350	3281	10	inches	inch	NNS
12350	3281	11	)	)	-RRB-
12350	3281	12	,	,	,
12350	3281	13	put	put	VBD
12350	3281	14	them	-PRON-	PRP
12350	3281	15	in	in	IN
12350	3281	16	boiling	boil	VBG
12350	3281	17	water	water	NN
12350	3281	18	,	,	,
12350	3281	19	slightly	slightly	RB
12350	3281	20	salted	salt	VBN
12350	3281	21	,	,	,
12350	3281	22	and	and	CC
12350	3281	23	boil	boil	VB
12350	3281	24	uncovered	uncover	VBN
12350	3281	25	for	for	IN
12350	3281	26	about	about	RB
12350	3281	27	fifteen	fifteen	CD
12350	3281	28	minutes	minute	NNS
12350	3281	29	.	.	.
12350	3282	1	Pour	pour	VB
12350	3282	2	some	some	DT
12350	3282	3	hot	hot	JJ
12350	3282	4	goose	goose	NN
12350	3282	5	grease	grease	NN
12350	3282	6	over	over	IN
12350	3282	7	the	the	DT
12350	3282	8	dumplings	dumpling	NNS
12350	3282	9	.	.	.
12350	3283	1	BAIRISCHE	BAIRISCHE	NNS
12350	3283	2	DAMPFNUDELN	DAMPFNUDELN	NNP
12350	3283	3	,	,	,
12350	3283	4	No	no	UH
12350	3283	5	.	.	.
12350	3284	1	1	1	LS
12350	3284	2	Soak	soak	VB
12350	3284	3	one	one	CD
12350	3284	4	cake	cake	NN
12350	3284	5	of	of	IN
12350	3284	6	compressed	compress	VBN
12350	3284	7	yeast	yeast	NN
12350	3284	8	in	in	IN
12350	3284	9	a	a	DT
12350	3284	10	cup	cup	NN
12350	3284	11	of	of	IN
12350	3284	12	lukewarm	lukewarm	JJ
12350	3284	13	milk	milk	NN
12350	3284	14	with	with	IN
12350	3284	15	a	a	DT
12350	3284	16	teaspoon	teaspoon	NN
12350	3284	17	of	of	IN
12350	3284	18	sugar	sugar	NN
12350	3284	19	,	,	,
12350	3284	20	a	a	DT
12350	3284	21	teaspoon	teaspoon	NN
12350	3284	22	of	of	IN
12350	3284	23	salt	salt	NN
12350	3284	24	,	,	,
12350	3284	25	and	and	CC
12350	3284	26	sift	sift	VB
12350	3284	27	a	a	DT
12350	3284	28	pint	pint	NN
12350	3284	29	of	of	IN
12350	3284	30	flour	flour	NN
12350	3284	31	in	in	IN
12350	3284	32	a	a	DT
12350	3284	33	bowl	bowl	NN
12350	3284	34	,	,	,
12350	3284	35	in	in	IN
12350	3284	36	which	which	WDT
12350	3284	37	you	-PRON-	PRP
12350	3284	38	may	may	MD
12350	3284	39	also	also	RB
12350	3284	40	stir	stir	VB
12350	3284	41	a	a	DT
12350	3284	42	small	small	JJ
12350	3284	43	cup	cup	NN
12350	3284	44	of	of	IN
12350	3284	45	milk	milk	NN
12350	3284	46	and	and	CC
12350	3284	47	one	one	CD
12350	3284	48	egg	egg	NN
12350	3284	49	.	.	.
12350	3285	1	Pour	pour	VB
12350	3285	2	in	in	IN
12350	3285	3	the	the	DT
12350	3285	4	yeast	yeast	NN
12350	3285	5	and	and	CC
12350	3285	6	work	work	VB
12350	3285	7	all	all	DT
12350	3285	8	thoroughly	thoroughly	RB
12350	3285	9	,	,	,
12350	3285	10	adding	add	VBG
12350	3285	11	more	more	JJR
12350	3285	12	flour	flour	NN
12350	3285	13	,	,	,
12350	3285	14	but	but	CC
12350	3285	15	guarding	guard	VBG
12350	3285	16	against	against	IN
12350	3285	17	getting	get	VBG
12350	3285	18	the	the	DT
12350	3285	19	dough	dough	NN
12350	3285	20	too	too	RB
12350	3285	21	stiff	stiff	JJ
12350	3285	22	.	.	.
12350	3286	1	Cover	cover	VB
12350	3286	2	up	up	RP
12350	3286	3	the	the	DT
12350	3286	4	bowl	bowl	NN
12350	3286	5	of	of	IN
12350	3286	6	dough	dough	NN
12350	3286	7	and	and	CC
12350	3286	8	let	let	VB
12350	3286	9	it	-PRON-	PRP
12350	3286	10	raise	raise	VB
12350	3286	11	until	until	IN
12350	3286	12	it	-PRON-	PRP
12350	3286	13	is	be	VBZ
12350	3286	14	as	as	RB
12350	3286	15	high	high	JJ
12350	3286	16	again	again	RB
12350	3286	17	,	,	,
12350	3286	18	which	which	WDT
12350	3286	19	will	will	MD
12350	3286	20	take	take	VB
12350	3286	21	at	at	RB
12350	3286	22	least	least	JJS
12350	3286	23	four	four	CD
12350	3286	24	hours	hour	NNS
12350	3286	25	.	.	.
12350	3287	1	Flour	flour	VB
12350	3287	2	a	a	DT
12350	3287	3	baking	bake	VBG
12350	3287	4	-	-	HYPH
12350	3287	5	board	board	NN
12350	3287	6	and	and	CC
12350	3287	7	mold	mold	NN
12350	3287	8	small	small	JJ
12350	3287	9	biscuits	biscuit	NNS
12350	3287	10	out	out	IN
12350	3287	11	of	of	IN
12350	3287	12	your	-PRON-	PRP$
12350	3287	13	dough	dough	NN
12350	3287	14	,	,	,
12350	3287	15	let	let	VB
12350	3287	16	them	-PRON-	PRP
12350	3287	17	raise	raise	VB
12350	3287	18	at	at	RB
12350	3287	19	least	least	RBS
12350	3287	20	half	half	PDT
12350	3287	21	an	an	DT
12350	3287	22	hour	hour	NN
12350	3287	23	.	.	.
12350	3288	1	Then	then	RB
12350	3288	2	butter	butter	VB
12350	3288	3	a	a	DT
12350	3288	4	large	large	JJ
12350	3288	5	,	,	,
12350	3288	6	round	round	JJ
12350	3288	7	,	,	,
12350	3288	8	deep	deep	JJ
12350	3288	9	pan	pan	NN
12350	3288	10	and	and	CC
12350	3288	11	set	set	VB
12350	3288	12	in	in	IN
12350	3288	13	your	-PRON-	PRP$
12350	3288	14	dumplings	dumpling	NNS
12350	3288	15	,	,	,
12350	3288	16	brushing	brush	VBG
12350	3288	17	each	each	DT
12350	3288	18	with	with	IN
12350	3288	19	melted	melted	JJ
12350	3288	20	butter	butter	NN
12350	3288	21	as	as	IN
12350	3288	22	you	-PRON-	PRP
12350	3288	23	do	do	VBP
12350	3288	24	so	so	RB
12350	3288	25	.	.	.
12350	3289	1	When	when	WRB
12350	3289	2	all	all	DT
12350	3289	3	are	be	VBP
12350	3289	4	in	in	RB
12350	3289	5	,	,	,
12350	3289	6	pour	pour	VBP
12350	3289	7	in	in	IN
12350	3289	8	enough	enough	JJ
12350	3289	9	milk	milk	NN
12350	3289	10	to	to	TO
12350	3289	11	reach	reach	VB
12350	3289	12	just	just	RB
12350	3289	13	half	half	NN
12350	3289	14	way	way	NN
12350	3289	15	up	up	IN
12350	3289	16	to	to	IN
12350	3289	17	the	the	DT
12350	3289	18	dumplings	dumpling	NNS
12350	3289	19	.	.	.
12350	3290	1	Bake	bake	VB
12350	3290	2	until	until	IN
12350	3290	3	a	a	DT
12350	3290	4	light	light	JJ
12350	3290	5	brown	brown	NN
12350	3290	6	.	.	.
12350	3291	1	Eat	eat	VB
12350	3291	2	hot	hot	JJ
12350	3291	3	,	,	,
12350	3291	4	with	with	IN
12350	3291	5	vanilla	vanilla	NN
12350	3291	6	sauce	sauce	NN
12350	3291	7	.	.	.
12350	3292	1	BAIRISCHE	BAIRISCHE	NNS
12350	3292	2	DAMPFNUDELN	DAMPFNUDELN	NNP
12350	3292	3	,	,	,
12350	3292	4	No	no	UH
12350	3292	5	.	.	.
12350	3293	1	2	2	LS
12350	3293	2	Make	make	VB
12350	3293	3	the	the	DT
12350	3293	4	dough	dough	NN
12350	3293	5	just	just	RB
12350	3293	6	as	as	IN
12350	3293	7	you	-PRON-	PRP
12350	3293	8	would	would	MD
12350	3293	9	in	in	IN
12350	3293	10	the	the	DT
12350	3293	11	above	above	JJ
12350	3293	12	recipe	recipe	NN
12350	3293	13	,	,	,
12350	3293	14	adding	add	VBG
12350	3293	15	a	a	DT
12350	3293	16	tablespoon	tablespoon	NN
12350	3293	17	of	of	IN
12350	3293	18	butter	butter	NN
12350	3293	19	,	,	,
12350	3293	20	and	and	CC
12350	3293	21	after	after	IN
12350	3293	22	they	-PRON-	PRP
12350	3293	23	have	have	VBP
12350	3293	24	risen	rise	VBN
12350	3293	25	steam	steam	NN
12350	3293	26	instead	instead	RB
12350	3293	27	of	of	IN
12350	3293	28	baking	bake	VBG
12350	3293	29	them	-PRON-	PRP
12350	3293	30	.	.	.
12350	3294	1	If	if	IN
12350	3294	2	you	-PRON-	PRP
12350	3294	3	have	have	VBP
12350	3294	4	no	no	DT
12350	3294	5	steamer	steamer	NN
12350	3294	6	improvise	improvise	IN
12350	3294	7	one	one	CD
12350	3294	8	in	in	IN
12350	3294	9	this	this	DT
12350	3294	10	way	way	NN
12350	3294	11	:	:	:
12350	3294	12	Put	put	VB
12350	3294	13	on	on	RP
12350	3294	14	a	a	DT
12350	3294	15	kettle	kettle	NN
12350	3294	16	of	of	IN
12350	3294	17	boiling	boiling	NN
12350	3294	18	water	water	NN
12350	3294	19	,	,	,
12350	3294	20	set	set	VBD
12350	3294	21	a	a	DT
12350	3294	22	colander	colander	NN
12350	3294	23	on	on	IN
12350	3294	24	top	top	NN
12350	3294	25	of	of	IN
12350	3294	26	the	the	DT
12350	3294	27	kettle	kettle	NN
12350	3294	28	and	and	CC
12350	3294	29	lay	lie	VBD
12350	3294	30	in	in	IN
12350	3294	31	your	-PRON-	PRP$
12350	3294	32	dumplings	dumpling	NNS
12350	3294	33	,	,	,
12350	3294	34	but	but	CC
12350	3294	35	do	do	VBP
12350	3294	36	not	not	RB
12350	3294	37	crowd	crowd	VB
12350	3294	38	them	-PRON-	PRP
12350	3294	39	;	;	:
12350	3294	40	cover	cover	VB
12350	3294	41	with	with	IN
12350	3294	42	a	a	DT
12350	3294	43	close	close	RB
12350	3294	44	-	-	HYPH
12350	3294	45	fitting	fitting	JJ
12350	3294	46	lid	lid	NN
12350	3294	47	and	and	CC
12350	3294	48	put	put	VB
12350	3294	49	a	a	DT
12350	3294	50	weight	weight	NN
12350	3294	51	on	on	IN
12350	3294	52	top	top	NN
12350	3294	53	of	of	IN
12350	3294	54	it	-PRON-	PRP
12350	3294	55	to	to	TO
12350	3294	56	keep	keep	VB
12350	3294	57	in	in	IN
12350	3294	58	the	the	DT
12350	3294	59	steam	steam	NN
12350	3294	60	,	,	,
12350	3294	61	when	when	WRB
12350	3294	62	done	do	VBN
12350	3294	63	they	-PRON-	PRP
12350	3294	64	will	will	MD
12350	3294	65	be	be	VB
12350	3294	66	as	as	RB
12350	3294	67	large	large	JJ
12350	3294	68	again	again	RB
12350	3294	69	as	as	IN
12350	3294	70	when	when	WRB
12350	3294	71	first	first	RB
12350	3294	72	put	put	VBD
12350	3294	73	in	in	RP
12350	3294	74	.	.	.
12350	3295	1	Take	take	VB
12350	3295	2	up	up	RP
12350	3295	3	one	one	CD
12350	3295	4	at	at	IN
12350	3295	5	first	first	RB
12350	3295	6	to	to	TO
12350	3295	7	try	try	VB
12350	3295	8	whether	whether	IN
12350	3295	9	it	-PRON-	PRP
12350	3295	10	is	be	VBZ
12350	3295	11	done	do	VBN
12350	3295	12	by	by	IN
12350	3295	13	tearing	tear	VBG
12350	3295	14	open	open	JJ
12350	3295	15	with	with	IN
12350	3295	16	two	two	CD
12350	3295	17	forks	fork	NNS
12350	3295	18	.	.	.
12350	3296	1	If	if	IN
12350	3296	2	you	-PRON-	PRP
12350	3296	3	have	have	VBP
12350	3296	4	more	more	JJR
12350	3296	5	than	than	IN
12350	3296	6	enough	enough	JJ
12350	3296	7	for	for	IN
12350	3296	8	your	-PRON-	PRP$
12350	3296	9	family	family	NN
12350	3296	10	,	,	,
12350	3296	11	bake	bake	VB
12350	3296	12	a	a	DT
12350	3296	13	pan	pan	NN
12350	3296	14	of	of	IN
12350	3296	15	biscuits	biscuit	NNS
12350	3296	16	out	out	IN
12350	3296	17	of	of	IN
12350	3296	18	the	the	DT
12350	3296	19	remaining	remain	VBG
12350	3296	20	dough	dough	NN
12350	3296	21	.	.	.
12350	3297	1	Serve	serve	VB
12350	3297	2	dumplings	dumpling	NNS
12350	3297	3	hot	hot	JJ
12350	3297	4	with	with	IN
12350	3297	5	prune	prune	JJ
12350	3297	6	sauce	sauce	NN
12350	3297	7	.	.	.
12350	3298	1	APPLE	APPLE	NNP
12350	3298	2	SLUMP	SLUMP	NNP
12350	3298	3	Pare	Pare	NNP
12350	3298	4	,	,	,
12350	3298	5	core	core	NN
12350	3298	6	and	and	CC
12350	3298	7	quarter	quarter	NN
12350	3298	8	apples	apple	NNS
12350	3298	9	,	,	,
12350	3298	10	add	add	VB
12350	3298	11	a	a	DT
12350	3298	12	little	little	JJ
12350	3298	13	water	water	NN
12350	3298	14	and	and	CC
12350	3298	15	sugar	sugar	NN
12350	3298	16	to	to	TO
12350	3298	17	taste	taste	VB
12350	3298	18	,	,	,
12350	3298	19	stew	stew	NN
12350	3298	20	until	until	IN
12350	3298	21	tender	tender	NN
12350	3298	22	and	and	CC
12350	3298	23	cover	cover	VB
12350	3298	24	with	with	IN
12350	3298	25	the	the	DT
12350	3298	26	following	follow	VBG
12350	3298	27	mixture	mixture	NN
12350	3298	28	:	:	:
12350	3298	29	Sift	sift	VB
12350	3298	30	one	one	CD
12350	3298	31	pint	pint	NN
12350	3298	32	of	of	IN
12350	3298	33	flour	flour	NN
12350	3298	34	and	and	CC
12350	3298	35	one	one	CD
12350	3298	36	teaspoon	teaspoon	NN
12350	3298	37	of	of	IN
12350	3298	38	baking	baking	NN
12350	3298	39	powder	powder	NN
12350	3298	40	,	,	,
12350	3298	41	add	add	VB
12350	3298	42	a	a	DT
12350	3298	43	pinch	pinch	NN
12350	3298	44	of	of	IN
12350	3298	45	salt	salt	NN
12350	3298	46	and	and	CC
12350	3298	47	two	two	CD
12350	3298	48	cups	cup	NNS
12350	3298	49	of	of	IN
12350	3298	50	milk	milk	NN
12350	3298	51	,	,	,
12350	3298	52	mix	mix	VB
12350	3298	53	and	and	CC
12350	3298	54	turn	turn	VB
12350	3298	55	out	out	RP
12350	3298	56	onto	onto	IN
12350	3298	57	a	a	DT
12350	3298	58	lightly	lightly	RB
12350	3298	59	floured	flour	VBN
12350	3298	60	board	board	NN
12350	3298	61	.	.	.
12350	3299	1	Roll	roll	VB
12350	3299	2	to	to	IN
12350	3299	3	one	one	CD
12350	3299	4	-	-	HYPH
12350	3299	5	half	half	NN
12350	3299	6	inch	inch	NN
12350	3299	7	thickness	thickness	NN
12350	3299	8	and	and	CC
12350	3299	9	place	place	NN
12350	3299	10	over	over	IN
12350	3299	11	the	the	DT
12350	3299	12	stewed	stew	VBN
12350	3299	13	apples	apple	NNS
12350	3299	14	,	,	,
12350	3299	15	cover	cover	NN
12350	3299	16	and	and	CC
12350	3299	17	cook	cook	NN
12350	3299	18	for	for	IN
12350	3299	19	ten	ten	CD
12350	3299	20	minutes	minute	NNS
12350	3299	21	without	without	IN
12350	3299	22	lifting	lift	VBG
12350	3299	23	the	the	DT
12350	3299	24	lid	lid	NN
12350	3299	25	.	.	.
12350	3300	1	Serve	serve	VB
12350	3300	2	hot	hot	JJ
12350	3300	3	with	with	IN
12350	3300	4	cream	cream	NN
12350	3300	5	and	and	CC
12350	3300	6	sugar	sugar	NN
12350	3300	7	or	or	CC
12350	3300	8	soft	soft	JJ
12350	3300	9	custard	custard	NN
12350	3300	10	.	.	.
12350	3301	1	BOILED	BOILED	NNP
12350	3301	2	APPLE	APPLE	NNP
12350	3301	3	DUMPLINGS	dumplings	NN
12350	3301	4	Beat	beat	NN
12350	3301	5	well	well	RB
12350	3301	6	,	,	,
12350	3301	7	without	without	IN
12350	3301	8	separating	separate	VBG
12350	3301	9	,	,	,
12350	3301	10	two	two	CD
12350	3301	11	eggs	egg	NNS
12350	3301	12	,	,	,
12350	3301	13	add	add	VB
12350	3301	14	a	a	DT
12350	3301	15	pinch	pinch	NN
12350	3301	16	of	of	IN
12350	3301	17	salt	salt	NN
12350	3301	18	,	,	,
12350	3301	19	two	two	CD
12350	3301	20	cups	cup	NNS
12350	3301	21	of	of	IN
12350	3301	22	milk	milk	NN
12350	3301	23	and	and	CC
12350	3301	24	one	one	CD
12350	3301	25	cup	cup	NN
12350	3301	26	of	of	IN
12350	3301	27	flour	flour	NN
12350	3301	28	.	.	.
12350	3302	1	To	to	IN
12350	3302	2	a	a	DT
12350	3302	3	second	second	JJ
12350	3302	4	cup	cup	NN
12350	3302	5	of	of	IN
12350	3302	6	flour	flour	NN
12350	3302	7	,	,	,
12350	3302	8	add	add	VB
12350	3302	9	two	two	CD
12350	3302	10	teaspoons	teaspoon	NNS
12350	3302	11	of	of	IN
12350	3302	12	baking	bake	VBG
12350	3302	13	powder	powder	NN
12350	3302	14	;	;	:
12350	3302	15	add	add	VB
12350	3302	16	this	this	DT
12350	3302	17	to	to	IN
12350	3302	18	the	the	DT
12350	3302	19	batter	batter	NN
12350	3302	20	and	and	CC
12350	3302	21	as	as	RB
12350	3302	22	much	much	RB
12350	3302	23	more	more	JJR
12350	3302	24	flour	flour	NN
12350	3302	25	as	as	IN
12350	3302	26	is	be	VBZ
12350	3302	27	necessary	necessary	JJ
12350	3302	28	to	to	TO
12350	3302	29	make	make	VB
12350	3302	30	a	a	DT
12350	3302	31	soft	soft	JJ
12350	3302	32	dough	dough	NN
12350	3302	33	.	.	.
12350	3303	1	Roll	roll	VB
12350	3303	2	out	out	RP
12350	3303	3	quickly	quickly	RB
12350	3303	4	one	one	CD
12350	3303	5	-	-	HYPH
12350	3303	6	half	half	NN
12350	3303	7	inch	inch	NN
12350	3303	8	thick	thick	JJ
12350	3303	9	.	.	.
12350	3304	1	Cut	cut	VB
12350	3304	2	into	into	IN
12350	3304	3	squares	square	NNS
12350	3304	4	,	,	,
12350	3304	5	lay	lie	VBD
12350	3304	6	two	two	CD
12350	3304	7	or	or	CC
12350	3304	8	three	three	CD
12350	3304	9	quarters	quarter	NNS
12350	3304	10	of	of	IN
12350	3304	11	pared	pare	VBN
12350	3304	12	apples	apple	NNS
12350	3304	13	on	on	IN
12350	3304	14	each	each	DT
12350	3304	15	,	,	,
12350	3304	16	sprinkle	sprinkle	VB
12350	3304	17	with	with	IN
12350	3304	18	sugar	sugar	NN
12350	3304	19	and	and	CC
12350	3304	20	pinch	pinch	VB
12350	3304	21	the	the	DT
12350	3304	22	dough	dough	NN
12350	3304	23	around	around	IN
12350	3304	24	the	the	DT
12350	3304	25	apples	apple	NNS
12350	3304	26	.	.	.
12350	3305	1	Have	have	VBP
12350	3305	2	a	a	DT
12350	3305	3	number	number	NN
12350	3305	4	of	of	IN
12350	3305	5	pudding	pudde	VBG
12350	3305	6	cloths	cloth	NNS
12350	3305	7	ready	ready	JJ
12350	3305	8	,	,	,
12350	3305	9	wrung	wrung	JJ
12350	3305	10	out	out	IN
12350	3305	11	of	of	IN
12350	3305	12	cold	cold	JJ
12350	3305	13	water	water	NN
12350	3305	14	,	,	,
12350	3305	15	and	and	CC
12350	3305	16	sprinkle	sprinkle	VB
12350	3305	17	well	well	RB
12350	3305	18	with	with	IN
12350	3305	19	flour	flour	NN
12350	3305	20	.	.	.
12350	3306	1	Put	put	VB
12350	3306	2	a	a	DT
12350	3306	3	dumpling	dumpling	NN
12350	3306	4	in	in	IN
12350	3306	5	each	each	DT
12350	3306	6	,	,	,
12350	3306	7	leave	leave	VB
12350	3306	8	a	a	DT
12350	3306	9	little	little	JJ
12350	3306	10	room	room	NN
12350	3306	11	for	for	IN
12350	3306	12	swelling	swelling	NN
12350	3306	13	and	and	CC
12350	3306	14	tie	tie	VB
12350	3306	15	tightly	tightly	RB
12350	3306	16	.	.	.
12350	3307	1	Drop	drop	VB
12350	3307	2	into	into	IN
12350	3307	3	a	a	DT
12350	3307	4	kettle	kettle	NN
12350	3307	5	of	of	IN
12350	3307	6	rapidly	rapidly	RB
12350	3307	7	boiling	boil	VBG
12350	3307	8	water	water	NN
12350	3307	9	and	and	CC
12350	3307	10	keep	keep	VB
12350	3307	11	the	the	DT
12350	3307	12	water	water	NN
12350	3307	13	at	at	IN
12350	3307	14	a	a	DT
12350	3307	15	steady	steady	JJ
12350	3307	16	boil	boil	NN
12350	3307	17	for	for	IN
12350	3307	18	an	an	DT
12350	3307	19	hour	hour	NN
12350	3307	20	.	.	.
12350	3308	1	Serve	serve	VB
12350	3308	2	hot	hot	JJ
12350	3308	3	with	with	IN
12350	3308	4	hard	hard	JJ
12350	3308	5	sauce	sauce	NN
12350	3308	6	.	.	.
12350	3309	1	Have	have	VB
12350	3309	2	a	a	DT
12350	3309	3	saucer	saucer	NN
12350	3309	4	in	in	IN
12350	3309	5	the	the	DT
12350	3309	6	bottom	bottom	NN
12350	3309	7	of	of	IN
12350	3309	8	kettle	kettle	NN
12350	3309	9	to	to	TO
12350	3309	10	prevent	prevent	VB
12350	3309	11	burning	burning	NN
12350	3309	12	.	.	.
12350	3310	1	FARINA	FARINA	NNP
12350	3310	2	DUMPLINGS	DUMPLINGS	NNP
12350	3310	3	Beat	beat	VBP
12350	3310	4	yolks	yolk	NNS
12350	3310	5	of	of	IN
12350	3310	6	four	four	CD
12350	3310	7	eggs	egg	NNS
12350	3310	8	with	with	IN
12350	3310	9	three	three	CD
12350	3310	10	tablespoons	tablespoon	NNS
12350	3310	11	of	of	IN
12350	3310	12	goose	goose	NN
12350	3310	13	,	,	,
12350	3310	14	turkey	turkey	NN
12350	3310	15	or	or	CC
12350	3310	16	chicken	chicken	NN
12350	3310	17	fat	fat	NN
12350	3310	18	,	,	,
12350	3310	19	but	but	CC
12350	3310	20	if	if	IN
12350	3310	21	these	these	DT
12350	3310	22	are	be	VBP
12350	3310	23	not	not	RB
12350	3310	24	convenient	convenient	JJ
12350	3310	25	,	,	,
12350	3310	26	clear	clear	JJ
12350	3310	27	beef	beef	NN
12350	3310	28	drippings	dripping	NNS
12350	3310	29	will	will	MD
12350	3310	30	do	do	VB
12350	3310	31	.	.	.
12350	3311	1	Put	put	VB
12350	3311	2	in	in	RP
12350	3311	3	enough	enough	JJ
12350	3311	4	farina	farina	NN
12350	3311	5	to	to	TO
12350	3311	6	make	make	VB
12350	3311	7	a	a	DT
12350	3311	8	good	good	JJ
12350	3311	9	Batter	batter	NN
12350	3311	10	.	.	.
12350	3312	1	Beat	beat	VB
12350	3312	2	whites	white	NNS
12350	3312	3	of	of	IN
12350	3312	4	eggs	egg	NNS
12350	3312	5	to	to	IN
12350	3312	6	a	a	DT
12350	3312	7	stiff	stiff	JJ
12350	3312	8	froth	froth	NN
12350	3312	9	with	with	IN
12350	3312	10	pinch	pinch	NN
12350	3312	11	of	of	IN
12350	3312	12	salt	salt	NN
12350	3312	13	,	,	,
12350	3312	14	and	and	CC
12350	3312	15	stir	stir	VB
12350	3312	16	in	in	IN
12350	3312	17	batter	batter	NN
12350	3312	18	.	.	.
12350	3313	1	Put	put	VB
12350	3313	2	on	on	RP
12350	3313	3	in	in	IN
12350	3313	4	large	large	JJ
12350	3313	5	boiler	boiler	NN
12350	3313	6	sufficient	sufficient	JJ
12350	3313	7	water	water	NN
12350	3313	8	to	to	TO
12350	3313	9	boil	boil	VB
12350	3313	10	dumplings	dumpling	NNS
12350	3313	11	and	and	CC
12350	3313	12	add	add	VB
12350	3313	13	one	one	CD
12350	3313	14	tablespoon	tablespoon	NN
12350	3313	15	of	of	IN
12350	3313	16	salt	salt	NN
12350	3313	17	.	.	.
12350	3314	1	When	when	WRB
12350	3314	2	boiling	boil	VBG
12350	3314	3	drop	drop	NN
12350	3314	4	in	in	RP
12350	3314	5	by	by	IN
12350	3314	6	tablespoons	tablespoon	NNS
12350	3314	7	.	.	.
12350	3315	1	Boil	Boil	NNP
12350	3315	2	one	one	CD
12350	3315	3	hour	hour	NN
12350	3315	4	.	.	.
12350	3316	1	This	this	DT
12350	3316	2	quantity	quantity	NN
12350	3316	3	makes	make	VBZ
12350	3316	4	twenty	twenty	CD
12350	3316	5	dumplings	dumpling	NNS
12350	3316	6	.	.	.
12350	3317	1	HUCKLEBERRY	huckleberry	NN
12350	3317	2	DUMPLINGS	dumpling	NNS
12350	3317	3	Take	take	VBP
12350	3317	4	a	a	DT
12350	3317	5	loaf	loaf	NN
12350	3317	6	of	of	IN
12350	3317	7	stale	stale	JJ
12350	3317	8	bread	bread	NN
12350	3317	9	;	;	:
12350	3317	10	cut	cut	VBD
12350	3317	11	off	off	RP
12350	3317	12	the	the	DT
12350	3317	13	crust	crust	NN
12350	3317	14	and	and	CC
12350	3317	15	soak	soak	VB
12350	3317	16	in	in	IN
12350	3317	17	cold	cold	JJ
12350	3317	18	water	water	NN
12350	3317	19	,	,	,
12350	3317	20	then	then	RB
12350	3317	21	squeeze	squeeze	VB
12350	3317	22	dry	dry	JJ
12350	3317	23	.	.	.
12350	3318	1	Beat	beat	VB
12350	3318	2	three	three	CD
12350	3318	3	eggs	egg	NNS
12350	3318	4	light	light	NN
12350	3318	5	,	,	,
12350	3318	6	yolks	yolk	NNS
12350	3318	7	and	and	CC
12350	3318	8	whites	white	NNS
12350	3318	9	together	together	RB
12350	3318	10	add	add	VBP
12350	3318	11	one	one	CD
12350	3318	12	quart	quart	JJ
12350	3318	13	berries	berry	NNS
12350	3318	14	and	and	CC
12350	3318	15	mix	mix	VB
12350	3318	16	all	all	RB
12350	3318	17	together	together	RB
12350	3318	18	with	with	IN
12350	3318	19	a	a	DT
12350	3318	20	little	little	JJ
12350	3318	21	brown	brown	JJ
12350	3318	22	sugar	sugar	NN
12350	3318	23	and	and	CC
12350	3318	24	a	a	DT
12350	3318	25	pinch	pinch	NN
12350	3318	26	of	of	IN
12350	3318	27	salt	salt	NN
12350	3318	28	.	.	.
12350	3319	1	Boil	boil	VB
12350	3319	2	steadily	steadily	RB
12350	3319	3	one	one	CD
12350	3319	4	hour	hour	NN
12350	3319	5	,	,	,
12350	3319	6	serve	serve	VB
12350	3319	7	with	with	IN
12350	3319	8	hard	hard	JJ
12350	3319	9	sauce	sauce	NN
12350	3319	10	.	.	.
12350	3320	1	PLUM	PLUM	NNP
12350	3320	2	KNOEDEL	KNOEDEL	NNP
12350	3320	3	(	(	-LRB-
12350	3320	4	HUNGARIAN	HUNGARIAN	NNP
12350	3320	5	)	)	-RRB-
12350	3320	6	Boil	Boil	NNP
12350	3320	7	several	several	JJ
12350	3320	8	potatoes	potato	NNS
12350	3320	9	,	,	,
12350	3320	10	mash	mash	NN
12350	3320	11	,	,	,
12350	3320	12	mix	mix	VBP
12350	3320	13	with	with	IN
12350	3320	14	one	one	CD
12350	3320	15	egg	egg	NNP
12350	3320	16	yolk	yolk	NNP
12350	3320	17	,	,	,
12350	3320	18	a	a	DT
12350	3320	19	little	little	JJ
12350	3320	20	salt	salt	NN
12350	3320	21	and	and	CC
12350	3320	22	enough	enough	JJ
12350	3320	23	flour	flour	NN
12350	3320	24	to	to	TO
12350	3320	25	make	make	VB
12350	3320	26	a	a	DT
12350	3320	27	dough	dough	NN
12350	3320	28	soft	soft	JJ
12350	3320	29	enough	enough	RB
12350	3320	30	to	to	TO
12350	3320	31	hold	hold	VB
12350	3320	32	the	the	DT
12350	3320	33	impress	impress	NN
12350	3320	34	of	of	IN
12350	3320	35	the	the	DT
12350	3320	36	finger	finger	NN
12350	3320	37	.	.	.
12350	3321	1	Roll	roll	VB
12350	3321	2	out	out	RP
12350	3321	3	and	and	CC
12350	3321	4	cut	cut	VBD
12350	3321	5	into	into	IN
12350	3321	6	four	four	CD
12350	3321	7	-	-	HYPH
12350	3321	8	cornered	cornered	JJ
12350	3321	9	pieces	piece	NNS
12350	3321	10	;	;	:
12350	3321	11	in	in	IN
12350	3321	12	each	each	DT
12350	3321	13	square	square	JJ
12350	3321	14	place	place	NN
12350	3321	15	a	a	DT
12350	3321	16	German	german	JJ
12350	3321	17	plum	plum	NN
12350	3321	18	which	which	WDT
12350	3321	19	has	have	VBZ
12350	3321	20	had	have	VBN
12350	3321	21	the	the	DT
12350	3321	22	pits	pit	NNS
12350	3321	23	removed	remove	VBN
12350	3321	24	and	and	CC
12350	3321	25	a	a	DT
12350	3321	26	mixture	mixture	NN
12350	3321	27	of	of	IN
12350	3321	28	sugar	sugar	NN
12350	3321	29	and	and	CC
12350	3321	30	cinnamon	cinnamon	NN
12350	3321	31	;	;	:
12350	3321	32	put	put	VBN
12350	3321	33	in	in	IN
12350	3321	34	place	place	NN
12350	3321	35	of	of	IN
12350	3321	36	the	the	DT
12350	3321	37	pit	pit	NN
12350	3321	38	.	.	.
12350	3322	1	Roll	roll	VB
12350	3322	2	each	each	DT
12350	3322	3	square	square	NN
12350	3322	4	into	into	IN
12350	3322	5	a	a	DT
12350	3322	6	round	round	JJ
12350	3322	7	dumpling	dumpling	NN
12350	3322	8	;	;	:
12350	3322	9	put	put	VBD
12350	3322	10	these	these	DT
12350	3322	11	into	into	IN
12350	3322	12	a	a	DT
12350	3322	13	pan	pan	NN
12350	3322	14	with	with	IN
12350	3322	15	boiling	boiling	NN
12350	3322	16	;	;	:
12350	3322	17	salted	salted	JJ
12350	3322	18	water	water	NN
12350	3322	19	and	and	CC
12350	3322	20	let	let	VB
12350	3322	21	them	-PRON-	PRP
12350	3322	22	cook	cook	VB
12350	3322	23	covered	cover	VBN
12350	3322	24	for	for	IN
12350	3322	25	six	six	CD
12350	3322	26	or	or	CC
12350	3322	27	eight	eight	CD
12350	3322	28	minutes	minute	NNS
12350	3322	29	.	.	.
12350	3323	1	When	when	WRB
12350	3323	2	done	do	VBN
12350	3323	3	,	,	,
12350	3323	4	serve	serve	VB
12350	3323	5	with	with	IN
12350	3323	6	some	some	DT
12350	3323	7	bread	bread	NN
12350	3323	8	crumbs	crumb	NNS
12350	3323	9	browned	brown	VBN
12350	3323	10	in	in	IN
12350	3323	11	butter	butter	NN
12350	3323	12	or	or	CC
12350	3323	13	schmalz	schmalz	VB
12350	3323	14	and	and	CC
12350	3323	15	spread	spread	VB
12350	3323	16	over	over	IN
12350	3323	17	the	the	DT
12350	3323	18	knoedel	knoedel	NNP
12350	3323	19	.	.	.
12350	3324	1	PEAR	PEAR	NNP
12350	3324	2	DUMPLING	dumpling	NN
12350	3324	3	(	(	-LRB-
12350	3324	4	BIRNE	BIRNE	NNP
12350	3324	5	KLOESSE	KLOESSE	NNP
12350	3324	6	)	)	-RRB-
12350	3324	7	Take	take	VB
12350	3324	8	half	half	PDT
12350	3324	9	a	a	DT
12350	3324	10	loaf	loaf	NN
12350	3324	11	of	of	IN
12350	3324	12	white	white	JJ
12350	3324	13	bread	bread	NN
12350	3324	14	or	or	CC
12350	3324	15	as	as	IN
12350	3324	16	much	much	JJ
12350	3324	17	stale	stale	JJ
12350	3324	18	white	white	JJ
12350	3324	19	bread	bread	NN
12350	3324	20	,	,	,
12350	3324	21	soak	soak	VB
12350	3324	22	the	the	DT
12350	3324	23	white	white	JJ
12350	3324	24	part	part	NN
12350	3324	25	and	and	CC
12350	3324	26	grate	grate	VB
12350	3324	27	the	the	DT
12350	3324	28	crust	crust	NN
12350	3324	29	,	,	,
12350	3324	30	add	add	VB
12350	3324	31	one	one	CD
12350	3324	32	cup	cup	NN
12350	3324	33	of	of	IN
12350	3324	34	suet	suet	NN
12350	3324	35	chopped	chop	VBD
12350	3324	36	very	very	RB
12350	3324	37	fine	fine	JJ
12350	3324	38	,	,	,
12350	3324	39	one	one	CD
12350	3324	40	cup	cup	NN
12350	3324	41	of	of	IN
12350	3324	42	flour	flour	NN
12350	3324	43	,	,	,
12350	3324	44	one	one	CD
12350	3324	45	egg	egg	NN
12350	3324	46	,	,	,
12350	3324	47	salt	salt	NN
12350	3324	48	and	and	CC
12350	3324	49	spices	spice	NNS
12350	3324	50	to	to	TO
12350	3324	51	taste	taste	VB
12350	3324	52	,	,	,
12350	3324	53	and	and	CC
12350	3324	54	one	one	CD
12350	3324	55	-	-	HYPH
12350	3324	56	half	half	NN
12350	3324	57	teaspoon	teaspoon	NN
12350	3324	58	of	of	IN
12350	3324	59	baking	baking	NN
12350	3324	60	-	-	HYPH
12350	3324	61	powder	powder	NN
12350	3324	62	.	.	.
12350	3325	1	Make	make	VB
12350	3325	2	this	this	DT
12350	3325	3	into	into	IN
12350	3325	4	a	a	DT
12350	3325	5	dumpling	dumpling	NN
12350	3325	6	,	,	,
12350	3325	7	put	put	VB
12350	3325	8	it	-PRON-	PRP
12350	3325	9	on	on	IN
12350	3325	10	a	a	DT
12350	3325	11	tiny	tiny	JJ
12350	3325	12	plate	plate	NN
12350	3325	13	in	in	IN
12350	3325	14	a	a	DT
12350	3325	15	large	large	JJ
12350	3325	16	kettle	kettle	NN
12350	3325	17	.	.	.
12350	3326	1	Lay	Lay	NNP
12350	3326	2	prunes	prune	NNS
12350	3326	3	and	and	CC
12350	3326	4	pears	pear	VBZ
12350	3326	5	around	around	RB
12350	3326	6	,	,	,
12350	3326	7	about	about	RB
12350	3326	8	a	a	DT
12350	3326	9	pound	pound	NN
12350	3326	10	of	of	IN
12350	3326	11	each	each	DT
12350	3326	12	,	,	,
12350	3326	13	one	one	CD
12350	3326	14	cup	cup	NN
12350	3326	15	of	of	IN
12350	3326	16	brown	brown	NNP
12350	3326	17	sugar	sugar	NN
12350	3326	18	,	,	,
12350	3326	19	two	two	CD
12350	3326	20	pieces	piece	NNS
12350	3326	21	of	of	IN
12350	3326	22	stick	stick	NNP
12350	3326	23	cinnamon	cinnamon	NNP
12350	3326	24	,	,	,
12350	3326	25	dash	dash	NN
12350	3326	26	of	of	IN
12350	3326	27	claret	claret	JJ
12350	3326	28	and	and	CC
12350	3326	29	cold	cold	JJ
12350	3326	30	water	water	NN
12350	3326	31	to	to	TO
12350	3326	32	almost	almost	RB
12350	3326	33	cover	cover	VB
12350	3326	34	;	;	:
12350	3326	35	then	then	RB
12350	3326	36	cover	cover	VB
12350	3326	37	kettle	kettle	NN
12350	3326	38	tightly	tightly	RB
12350	3326	39	and	and	CC
12350	3326	40	boil	boil	VB
12350	3326	41	four	four	CD
12350	3326	42	hours	hour	NNS
12350	3326	43	.	.	.
12350	3327	1	Serve	serve	VB
12350	3327	2	hot	hot	JJ
12350	3327	3	.	.	.
12350	3328	1	Prunes	prune	NNS
12350	3328	2	and	and	CC
12350	3328	3	dried	dry	VBN
12350	3328	4	apples	apple	NNS
12350	3328	5	may	may	MD
12350	3328	6	be	be	VB
12350	3328	7	used	use	VBN
12350	3328	8	as	as	RB
12350	3328	9	well	well	RB
12350	3328	10	.	.	.
12350	3329	1	PEACH	PEACH	NNS
12350	3329	2	DUMPLINGS	dumpling	NNS
12350	3329	3	Make	make	VBP
12350	3329	4	a	a	DT
12350	3329	5	dough	dough	NN
12350	3329	6	of	of	IN
12350	3329	7	a	a	DT
12350	3329	8	quart	quart	NN
12350	3329	9	of	of	IN
12350	3329	10	flour	flour	NN
12350	3329	11	and	and	CC
12350	3329	12	a	a	DT
12350	3329	13	pint	pint	NN
12350	3329	14	of	of	IN
12350	3329	15	milk	milk	NN
12350	3329	16	,	,	,
12350	3329	17	or	or	CC
12350	3329	18	water	water	NN
12350	3329	19	,	,	,
12350	3329	20	a	a	DT
12350	3329	21	tablespoon	tablespoon	NN
12350	3329	22	of	of	IN
12350	3329	23	shortening	shortening	NN
12350	3329	24	,	,	,
12350	3329	25	a	a	DT
12350	3329	26	pinch	pinch	NN
12350	3329	27	of	of	IN
12350	3329	28	salt	salt	NN
12350	3329	29	,	,	,
12350	3329	30	one	one	CD
12350	3329	31	egg	egg	NN
12350	3329	32	and	and	CC
12350	3329	33	a	a	DT
12350	3329	34	spoon	spoon	NN
12350	3329	35	of	of	IN
12350	3329	36	sugar	sugar	NN
12350	3329	37	;	;	:
12350	3329	38	add	add	VB
12350	3329	39	a	a	DT
12350	3329	40	piece	piece	NN
12350	3329	41	of	of	IN
12350	3329	42	compressed	compress	VBN
12350	3329	43	yeast	yeast	NN
12350	3329	44	,	,	,
12350	3329	45	which	which	WDT
12350	3329	46	has	have	VBZ
12350	3329	47	previously	previously	RB
12350	3329	48	been	be	VBN
12350	3329	49	dissolved	dissolve	VBN
12350	3329	50	in	in	IN
12350	3329	51	water	water	NN
12350	3329	52	.	.	.
12350	3330	1	Let	let	VB
12350	3330	2	the	the	DT
12350	3330	3	dough	dough	NN
12350	3330	4	raise	raise	VB
12350	3330	5	for	for	IN
12350	3330	6	three	three	CD
12350	3330	7	hours	hour	NNS
12350	3330	8	.	.	.
12350	3331	1	In	in	IN
12350	3331	2	the	the	DT
12350	3331	3	meantime	meantime	NN
12350	3331	4	make	make	VBP
12350	3331	5	a	a	DT
12350	3331	6	compote	compote	NN
12350	3331	7	of	of	IN
12350	3331	8	peaches	peach	NNS
12350	3331	9	by	by	IN
12350	3331	10	stewing	stew	VBG
12350	3331	11	them	-PRON-	PRP
12350	3331	12	with	with	IN
12350	3331	13	sugar	sugar	NN
12350	3331	14	and	and	CC
12350	3331	15	spices	spice	NNS
12350	3331	16	,	,	,
12350	3331	17	such	such	JJ
12350	3331	18	as	as	IN
12350	3331	19	cinnamon	cinnamon	NN
12350	3331	20	and	and	CC
12350	3331	21	cloves	clove	NNS
12350	3331	22	.	.	.
12350	3332	1	Stew	Stew	NNP
12350	3332	2	enough	enough	RB
12350	3332	3	to	to	TO
12350	3332	4	answer	answer	VB
12350	3332	5	for	for	IN
12350	3332	6	both	both	DT
12350	3332	7	sauce	sauce	NN
12350	3332	8	and	and	CC
12350	3332	9	filling	filling	NN
12350	3332	10	.	.	.
12350	3333	1	When	when	WRB
12350	3333	2	raised	raise	VBN
12350	3333	3	,	,	,
12350	3333	4	flour	flour	VB
12350	3333	5	the	the	DT
12350	3333	6	baking	baking	NNP
12350	3333	7	-	-	HYPH
12350	3333	8	board	board	NN
12350	3333	9	and	and	CC
12350	3333	10	roll	roll	VB
12350	3333	11	out	out	RP
12350	3333	12	the	the	DT
12350	3333	13	dough	dough	NN
12350	3333	14	half	half	PDT
12350	3333	15	an	an	DT
12350	3333	16	inch	inch	NN
12350	3333	17	thick	thick	JJ
12350	3333	18	.	.	.
12350	3334	1	Cut	cut	NN
12350	3334	2	cakes	cake	VBZ
12350	3334	3	out	out	IN
12350	3334	4	of	of	IN
12350	3334	5	it	-PRON-	PRP
12350	3334	6	with	with	IN
12350	3334	7	a	a	DT
12350	3334	8	tumbler	tumbler	NN
12350	3334	9	,	,	,
12350	3334	10	brush	brush	VB
12350	3334	11	the	the	DT
12350	3334	12	edges	edge	NNS
12350	3334	13	with	with	IN
12350	3334	14	white	white	NNP
12350	3334	15	of	of	IN
12350	3334	16	egg	egg	NN
12350	3334	17	,	,	,
12350	3334	18	put	put	VB
12350	3334	19	a	a	DT
12350	3334	20	teaspoon	teaspoon	NN
12350	3334	21	of	of	IN
12350	3334	22	peach	peach	NN
12350	3334	23	compote	compote	NN
12350	3334	24	in	in	IN
12350	3334	25	the	the	DT
12350	3334	26	centre	centre	NN
12350	3334	27	of	of	IN
12350	3334	28	a	a	DT
12350	3334	29	cake	cake	NN
12350	3334	30	and	and	CC
12350	3334	31	cover	cover	VB
12350	3334	32	it	-PRON-	PRP
12350	3334	33	with	with	IN
12350	3334	34	another	another	DT
12350	3334	35	layer	layer	NN
12350	3334	36	of	of	IN
12350	3334	37	cake	cake	NN
12350	3334	38	and	and	CC
12350	3334	39	press	press	VB
12350	3334	40	the	the	DT
12350	3334	41	edges	edge	NNS
12350	3334	42	firmly	firmly	RB
12350	3334	43	together	together	RB
12350	3334	44	.	.	.
12350	3335	1	Steam	steam	NN
12350	3335	2	over	over	IN
12350	3335	3	boiling	boil	VBG
12350	3335	4	water	water	NN
12350	3335	5	and	and	CC
12350	3335	6	serve	serve	VB
12350	3335	7	with	with	IN
12350	3335	8	peach	peach	JJ
12350	3335	9	sauce	sauce	NN
12350	3335	10	.	.	.
12350	3336	1	A	a	DT
12350	3336	2	delicious	delicious	JJ
12350	3336	3	dessert	dessert	NN
12350	3336	4	may	may	MD
12350	3336	5	also	also	RB
12350	3336	6	be	be	VB
12350	3336	7	made	make	VBN
12350	3336	8	by	by	IN
12350	3336	9	letting	let	VBG
12350	3336	10	the	the	DT
12350	3336	11	dough	dough	NN
12350	3336	12	rise	rise	VB
12350	3336	13	another	another	DT
12350	3336	14	half	half	JJ
12350	3336	15	hour	hour	NN
12350	3336	16	after	after	IN
12350	3336	17	being	be	VBG
12350	3336	18	rolled	roll	VBN
12350	3336	19	out	out	RP
12350	3336	20	,	,	,
12350	3336	21	and	and	CC
12350	3336	22	before	before	IN
12350	3336	23	cutting	cutting	NN
12350	3336	24	.	.	.
12350	3337	1	Compote	compote	NN
12350	3337	2	of	of	IN
12350	3337	3	huckleberries	huckleberry	NNS
12350	3337	4	may	may	MD
12350	3337	5	be	be	VB
12350	3337	6	used	use	VBN
12350	3337	7	with	with	IN
12350	3337	8	these	these	DT
12350	3337	9	dumplings	dumpling	NNS
12350	3337	10	instead	instead	RB
12350	3337	11	of	of	IN
12350	3337	12	peaches	peach	NNS
12350	3337	13	,	,	,
12350	3337	14	if	if	IN
12350	3337	15	so	so	RB
12350	3337	16	desired	desire	VBD
12350	3337	17	.	.	.
12350	3338	1	CHERRY	CHERRY	NNP
12350	3338	2	ROLEY	ROLEY	NNP
12350	3338	3	-	-	:
12350	3338	4	POLEY	POLEY	NNP
12350	3338	5	Make	make	VBP
12350	3338	6	a	a	DT
12350	3338	7	rich	rich	JJ
12350	3338	8	baking	baking	NN
12350	3338	9	-	-	HYPH
12350	3338	10	powder	powder	NN
12350	3338	11	biscuit	biscuit	NN
12350	3338	12	dough	dough	NN
12350	3338	13	,	,	,
12350	3338	14	and	and	CC
12350	3338	15	roll	roll	VB
12350	3338	16	it	-PRON-	PRP
12350	3338	17	out	out	RP
12350	3338	18	until	until	IN
12350	3338	19	it	-PRON-	PRP
12350	3338	20	is	be	VBZ
12350	3338	21	about	about	RB
12350	3338	22	two	two	CD
12350	3338	23	-	-	HYPH
12350	3338	24	thirds	third	NNS
12350	3338	25	of	of	IN
12350	3338	26	an	an	DT
12350	3338	27	inch	inch	NN
12350	3338	28	thick	thick	JJ
12350	3338	29	.	.	.
12350	3339	1	Pit	pit	NN
12350	3339	2	and	and	CC
12350	3339	3	stew	stew	JJ
12350	3339	4	enough	enough	JJ
12350	3339	5	cherries	cherry	NNS
12350	3339	6	to	to	TO
12350	3339	7	make	make	VB
12350	3339	8	a	a	DT
12350	3339	9	thick	thick	JJ
12350	3339	10	layer	layer	NN
12350	3339	11	of	of	IN
12350	3339	12	fruit	fruit	NN
12350	3339	13	and	and	CC
12350	3339	14	add	add	VB
12350	3339	15	sugar	sugar	NN
12350	3339	16	to	to	TO
12350	3339	17	taste	taste	VB
12350	3339	18	.	.	.
12350	3340	1	Spread	spread	VB
12350	3340	2	them	-PRON-	PRP
12350	3340	3	over	over	IN
12350	3340	4	the	the	DT
12350	3340	5	dough	dough	NN
12350	3340	6	thickly	thickly	RB
12350	3340	7	and	and	CC
12350	3340	8	roll	roll	VB
12350	3340	9	it	-PRON-	PRP
12350	3340	10	up	up	RP
12350	3340	11	,	,	,
12350	3340	12	taking	take	VBG
12350	3340	13	care	care	NN
12350	3340	14	to	to	TO
12350	3340	15	keep	keep	VB
12350	3340	16	the	the	DT
12350	3340	17	cherries	cherry	NNS
12350	3340	18	from	from	IN
12350	3340	19	falling	fall	VBG
12350	3340	20	out	out	RP
12350	3340	21	.	.	.
12350	3341	1	Wrap	wrap	VB
12350	3341	2	a	a	DT
12350	3341	3	cloth	cloth	NN
12350	3341	4	around	around	IN
12350	3341	5	it	-PRON-	PRP
12350	3341	6	,	,	,
12350	3341	7	and	and	CC
12350	3341	8	sew	sew	VB
12350	3341	9	it	-PRON-	PRP
12350	3341	10	up	up	RP
12350	3341	11	loosely	loosely	RB
12350	3341	12	with	with	IN
12350	3341	13	coarse	coarse	JJ
12350	3341	14	thread	thread	NN
12350	3341	15	,	,	,
12350	3341	16	which	which	WDT
12350	3341	17	is	be	VBZ
12350	3341	18	easily	easily	RB
12350	3341	19	pulled	pull	VBN
12350	3341	20	out	out	RP
12350	3341	21	.	.	.
12350	3342	1	Allow	allow	VB
12350	3342	2	plenty	plenty	NN
12350	3342	3	of	of	IN
12350	3342	4	room	room	NN
12350	3342	5	for	for	IN
12350	3342	6	the	the	DT
12350	3342	7	dough	dough	NN
12350	3342	8	to	to	TO
12350	3342	9	rise	rise	VB
12350	3342	10	.	.	.
12350	3343	1	Lay	lay	VB
12350	3343	2	the	the	DT
12350	3343	3	roley	roley	NN
12350	3343	4	-	-	HYPH
12350	3343	5	poley	poley	NN
12350	3343	6	on	on	IN
12350	3343	7	a	a	DT
12350	3343	8	plate	plate	NN
12350	3343	9	,	,	,
12350	3343	10	set	set	VBD
12350	3343	11	it	-PRON-	PRP
12350	3343	12	in	in	IN
12350	3343	13	a	a	DT
12350	3343	14	steamer	steamer	NN
12350	3343	15	and	and	CC
12350	3343	16	steam	steam	NN
12350	3343	17	for	for	IN
12350	3343	18	an	an	DT
12350	3343	19	hour	hour	NN
12350	3343	20	and	and	CC
12350	3343	21	a	a	DT
12350	3343	22	half	half	NN
12350	3343	23	.	.	.
12350	3344	1	Serve	serve	VB
12350	3344	2	in	in	IN
12350	3344	3	slices	slice	NNS
12350	3344	4	,	,	,
12350	3344	5	with	with	IN
12350	3344	6	cream	cream	NN
12350	3344	7	or	or	CC
12350	3344	8	sauce	sauce	NN
12350	3344	9	.	.	.
12350	3345	1	SHABBAS	SHABBAS	NNP
12350	3345	2	KUGEL	KUGEL	NNP
12350	3345	3	Soak	Soak	NNP
12350	3345	4	five	five	CD
12350	3345	5	wheat	wheat	NN
12350	3345	6	rolls	roll	NNS
12350	3345	7	in	in	IN
12350	3345	8	water	water	NN
12350	3345	9	,	,	,
12350	3345	10	then	then	RB
12350	3345	11	press	press	VB
12350	3345	12	the	the	DT
12350	3345	13	bread	bread	NN
12350	3345	14	quite	quite	RB
12350	3345	15	dry	dry	JJ
12350	3345	16	,	,	,
12350	3345	17	add	add	VB
12350	3345	18	one	one	CD
12350	3345	19	cup	cup	NN
12350	3345	20	of	of	IN
12350	3345	21	drippings	dripping	NNS
12350	3345	22	or	or	CC
12350	3345	23	one	one	CD
12350	3345	24	-	-	HYPH
12350	3345	25	half	half	NN
12350	3345	26	pound	pound	NN
12350	3345	27	of	of	IN
12350	3345	28	suet	suet	NN
12350	3345	29	chopped	chop	VBD
12350	3345	30	very	very	RB
12350	3345	31	fine	fine	JJ
12350	3345	32	,	,	,
12350	3345	33	a	a	DT
12350	3345	34	pinch	pinch	NN
12350	3345	35	of	of	IN
12350	3345	36	salt	salt	NN
12350	3345	37	,	,	,
12350	3345	38	two	two	CD
12350	3345	39	eggs	egg	NNS
12350	3345	40	well	well	RB
12350	3345	41	beaten	beat	VBN
12350	3345	42	,	,	,
12350	3345	43	one	one	CD
12350	3345	44	teaspoon	teaspoon	NN
12350	3345	45	of	of	IN
12350	3345	46	cinnamon	cinnamon	NN
12350	3345	47	,	,	,
12350	3345	48	one	one	CD
12350	3345	49	grated	grate	VBN
12350	3345	50	lemon	lemon	NN
12350	3345	51	rind	rind	NN
12350	3345	52	,	,	,
12350	3345	53	one	one	CD
12350	3345	54	-	-	HYPH
12350	3345	55	half	half	NN
12350	3345	56	cup	cup	NN
12350	3345	57	of	of	IN
12350	3345	58	sugar	sugar	NN
12350	3345	59	,	,	,
12350	3345	60	one	one	CD
12350	3345	61	tablespoon	tablespoon	NN
12350	3345	62	of	of	IN
12350	3345	63	water	water	NN
12350	3345	64	.	.	.
12350	3346	1	Stir	stir	VB
12350	3346	2	all	all	DT
12350	3346	3	together	together	RB
12350	3346	4	thoroughly	thoroughly	RB
12350	3346	5	,	,	,
12350	3346	6	grease	grease	VB
12350	3346	7	the	the	DT
12350	3346	8	kugel	kugel	NN
12350	3346	9	pot	pot	NN
12350	3346	10	well	well	RB
12350	3346	11	with	with	IN
12350	3346	12	warm	warm	JJ
12350	3346	13	melted	melt	VBN
12350	3346	14	fat	fat	NN
12350	3346	15	,	,	,
12350	3346	16	pour	pour	VBP
12350	3346	17	in	in	IN
12350	3346	18	the	the	DT
12350	3346	19	mixture	mixture	NN
12350	3346	20	and	and	CC
12350	3346	21	send	send	VB
12350	3346	22	it	-PRON-	PRP
12350	3346	23	Friday	Friday	NNP
12350	3346	24	afternoon	afternoon	NN
12350	3346	25	to	to	IN
12350	3346	26	the	the	DT
12350	3346	27	bakery	bakery	NN
12350	3346	28	where	where	WRB
12350	3346	29	it	-PRON-	PRP
12350	3346	30	will	will	MD
12350	3346	31	remain	remain	VB
12350	3346	32	till	till	IN
12350	3346	33	Saturday	Saturday	NNP
12350	3346	34	noon	noon	NN
12350	3346	35	;	;	:
12350	3346	36	it	-PRON-	PRP
12350	3346	37	will	will	MD
12350	3346	38	then	then	RB
12350	3346	39	be	be	VB
12350	3346	40	baked	bake	VBN
12350	3346	41	brown	brown	JJ
12350	3346	42	.	.	.
12350	3347	1	If	if	IN
12350	3347	2	one	one	PRP
12350	3347	3	has	have	VBZ
12350	3347	4	a	a	DT
12350	3347	5	coal	coal	NN
12350	3347	6	range	range	NN
12350	3347	7	that	that	WDT
12350	3347	8	will	will	MD
12350	3347	9	retain	retain	VB
12350	3347	10	the	the	DT
12350	3347	11	heat	heat	NN
12350	3347	12	for	for	IN
12350	3347	13	the	the	DT
12350	3347	14	length	length	NN
12350	3347	15	of	of	IN
12350	3347	16	time	time	NN
12350	3347	17	required	require	VBN
12350	3347	18	,	,	,
12350	3347	19	it	-PRON-	PRP
12350	3347	20	will	will	MD
12350	3347	21	be	be	VB
12350	3347	22	baked	bake	VBN
12350	3347	23	nicely	nicely	RB
12350	3347	24	.	.	.
12350	3348	1	The	the	DT
12350	3348	2	kugel	kugel	NN
12350	3348	3	must	must	MD
12350	3348	4	be	be	VB
12350	3348	5	warm	warm	JJ
12350	3348	6	,	,	,
12350	3348	7	however	however	RB
12350	3348	8	,	,	,
12350	3348	9	when	when	WRB
12350	3348	10	served	serve	VBD
12350	3348	11	.	.	.
12350	3349	1	KUGEL	KUGEL	NNP
12350	3349	2	(	(	-LRB-
12350	3349	3	SCHARFE	SCHARFE	NNP
12350	3349	4	)	)	-RRB-
12350	3349	5	If	if	IN
12350	3349	6	one	one	CD
12350	3349	7	desires	desire	VBZ
12350	3349	8	an	an	DT
12350	3349	9	unsweetened	unsweetened	JJ
12350	3349	10	kugel	kugel	NN
12350	3349	11	omit	omit	VBP
12350	3349	12	the	the	DT
12350	3349	13	sugar	sugar	NN
12350	3349	14	and	and	CC
12350	3349	15	cinnamon	cinnamon	NN
12350	3349	16	in	in	IN
12350	3349	17	the	the	DT
12350	3349	18	recipe	recipe	NN
12350	3349	19	above	above	RB
12350	3349	20	and	and	CC
12350	3349	21	season	season	VBP
12350	3349	22	with	with	IN
12350	3349	23	salt	salt	NN
12350	3349	24	and	and	CC
12350	3349	25	pepper	pepper	NN
12350	3349	26	.	.	.
12350	3350	1	When	when	WRB
12350	3350	2	required	require	VBN
12350	3350	3	for	for	IN
12350	3350	4	any	any	DT
12350	3350	5	other	other	JJ
12350	3350	6	meal	meal	NN
12350	3350	7	but	but	CC
12350	3350	8	Shabbas	Shabbas	NNP
12350	3350	9	,	,	,
12350	3350	10	a	a	DT
12350	3350	11	kugel	kugel	NN
12350	3350	12	can	can	MD
12350	3350	13	be	be	VB
12350	3350	14	baked	bake	VBN
12350	3350	15	brown	brown	JJ
12350	3350	16	in	in	IN
12350	3350	17	two	two	CD
12350	3350	18	hours	hour	NNS
12350	3350	19	.	.	.
12350	3351	1	KUGEL	KUGEL	NNP
12350	3351	2	Soak	Soak	NNP
12350	3351	3	five	five	CD
12350	3351	4	ounces	ounce	NNS
12350	3351	5	of	of	IN
12350	3351	6	white	white	JJ
12350	3351	7	bread	bread	NN
12350	3351	8	--	--	:
12350	3351	9	it	-PRON-	PRP
12350	3351	10	may	may	MD
12350	3351	11	be	be	VB
12350	3351	12	stale	stale	JJ
12350	3351	13	bread	bread	NN
12350	3351	14	--	--	:
12350	3351	15	in	in	IN
12350	3351	16	cold	cold	JJ
12350	3351	17	water	water	NN
12350	3351	18	;	;	:
12350	3351	19	then	then	RB
12350	3351	20	squeeze	squeeze	VB
12350	3351	21	out	out	RP
12350	3351	22	every	every	DT
12350	3351	23	bit	bit	NN
12350	3351	24	of	of	IN
12350	3351	25	water	water	NN
12350	3351	26	,	,	,
12350	3351	27	put	put	VBD
12350	3351	28	it	-PRON-	PRP
12350	3351	29	in	in	IN
12350	3351	30	a	a	DT
12350	3351	31	bowl	bowl	NN
12350	3351	32	,	,	,
12350	3351	33	add	add	VB
12350	3351	34	three	three	CD
12350	3351	35	-	-	HYPH
12350	3351	36	fourths	fourth	NNS
12350	3351	37	cup	cup	NN
12350	3351	38	of	of	IN
12350	3351	39	soft	soft	JJ
12350	3351	40	goose	goose	NN
12350	3351	41	fat	fat	NN
12350	3351	42	in	in	IN
12350	3351	43	small	small	JJ
12350	3351	44	pieces	piece	NNS
12350	3351	45	,	,	,
12350	3351	46	five	five	CD
12350	3351	47	whole	whole	JJ
12350	3351	48	eggs	egg	NNS
12350	3351	49	;	;	:
12350	3351	50	one	one	CD
12350	3351	51	cup	cup	NN
12350	3351	52	of	of	IN
12350	3351	53	flour	flour	NN
12350	3351	54	,	,	,
12350	3351	55	one	one	CD
12350	3351	56	-	-	HYPH
12350	3351	57	half	half	NN
12350	3351	58	cup	cup	NN
12350	3351	59	of	of	IN
12350	3351	60	sugar	sugar	NN
12350	3351	61	,	,	,
12350	3351	62	one	one	CD
12350	3351	63	-	-	HYPH
12350	3351	64	fourth	fourth	NN
12350	3351	65	cup	cup	NN
12350	3351	66	of	of	IN
12350	3351	67	cracker	cracker	NNP
12350	3351	68	meal	meal	NN
12350	3351	69	,	,	,
12350	3351	70	three	three	CD
12350	3351	71	apples	apple	NNS
12350	3351	72	and	and	CC
12350	3351	73	two	two	CD
12350	3351	74	pears	pear	NNS
12350	3351	75	cut	cut	VBN
12350	3351	76	in	in	IN
12350	3351	77	small	small	JJ
12350	3351	78	pieces	piece	NNS
12350	3351	79	,	,	,
12350	3351	80	two	two	CD
12350	3351	81	dozen	dozen	NN
12350	3351	82	raisins	raisin	NNS
12350	3351	83	with	with	IN
12350	3351	84	the	the	DT
12350	3351	85	seeds	seed	NNS
12350	3351	86	removed	remove	VBN
12350	3351	87	,	,	,
12350	3351	88	salt	salt	NN
12350	3351	89	to	to	IN
12350	3351	90	taste	taste	NN
12350	3351	91	,	,	,
12350	3351	92	a	a	DT
12350	3351	93	tiny	tiny	JJ
12350	3351	94	pinch	pinch	NN
12350	3351	95	of	of	IN
12350	3351	96	pepper	pepper	NN
12350	3351	97	,	,	,
12350	3351	98	one	one	CD
12350	3351	99	-	-	HYPH
12350	3351	100	quarter	quarter	NN
12350	3351	101	teaspoon	teaspoon	NN
12350	3351	102	each	each	DT
12350	3351	103	of	of	IN
12350	3351	104	cinnamon	cinnamon	NN
12350	3351	105	and	and	CC
12350	3351	106	allspice	allspice	NN
12350	3351	107	.	.	.
12350	3352	1	Mix	mix	VB
12350	3352	2	all	all	DT
12350	3352	3	well	well	RB
12350	3352	4	together	together	RB
12350	3352	5	,	,	,
12350	3352	6	and	and	CC
12350	3352	7	pour	pour	VB
12350	3352	8	into	into	IN
12350	3352	9	an	an	DT
12350	3352	10	iron	iron	NN
12350	3352	11	pan	pan	NN
12350	3352	12	that	that	WDT
12350	3352	13	has	have	VBZ
12350	3352	14	the	the	DT
12350	3352	15	bottom	bottom	NN
12350	3352	16	well	well	RB
12350	3352	17	covered	cover	VBN
12350	3352	18	with	with	IN
12350	3352	19	goose	goose	NN
12350	3352	20	-	-	HYPH
12350	3352	21	fat	fat	NN
12350	3352	22	;	;	:
12350	3352	23	stick	stick	VB
12350	3352	24	a	a	DT
12350	3352	25	few	few	JJ
12350	3352	26	pieces	piece	NNS
12350	3352	27	of	of	IN
12350	3352	28	cut	cut	NN
12350	3352	29	apple	apple	NN
12350	3352	30	or	or	CC
12350	3352	31	pear	pear	NN
12350	3352	32	in	in	IN
12350	3352	33	the	the	DT
12350	3352	34	top	top	NN
12350	3352	35	of	of	IN
12350	3352	36	the	the	DT
12350	3352	37	pudding	pudding	NN
12350	3352	38	.	.	.
12350	3353	1	Pour	pour	VB
12350	3353	2	a	a	DT
12350	3353	3	cup	cup	NN
12350	3353	4	of	of	IN
12350	3353	5	cold	cold	JJ
12350	3353	6	water	water	NN
12350	3353	7	over	over	IN
12350	3353	8	all	all	DT
12350	3353	9	;	;	:
12350	3353	10	place	place	NN
12350	3353	11	in	in	IN
12350	3353	12	the	the	DT
12350	3353	13	oven	oven	NN
12350	3353	14	to	to	TO
12350	3353	15	bake	bake	VB
12350	3353	16	.	.	.
12350	3354	1	Bake	bake	VB
12350	3354	2	slowly	slowly	RB
12350	3354	3	for	for	IN
12350	3354	4	five	five	CD
12350	3354	5	or	or	CC
12350	3354	6	six	six	CD
12350	3354	7	hours	hour	NNS
12350	3354	8	.	.	.
12350	3355	1	If	if	IN
12350	3355	2	the	the	DT
12350	3355	3	water	water	NN
12350	3355	4	cooks	cook	VBZ
12350	3355	5	out	out	RP
12350	3355	6	before	before	IN
12350	3355	7	it	-PRON-	PRP
12350	3355	8	is	be	VBZ
12350	3355	9	ready	ready	JJ
12350	3355	10	to	to	TO
12350	3355	11	brown	brown	VB
12350	3355	12	,	,	,
12350	3355	13	add	add	VB
12350	3355	14	more	more	JJR
12350	3355	15	.	.	.
12350	3356	1	Bake	bake	VB
12350	3356	2	brown	brown	JJ
12350	3356	3	,	,	,
12350	3356	4	top	top	JJ
12350	3356	5	and	and	CC
12350	3356	6	bottom	bottom	NN
12350	3356	7	.	.	.
12350	3357	1	NOODLE	NOODLE	NNP
12350	3357	2	KUGEL	KUGEL	NNP
12350	3357	3	Cook	Cook	NNP
12350	3357	4	three	three	CD
12350	3357	5	cups	cup	NNS
12350	3357	6	of	of	IN
12350	3357	7	broad	broad	JJ
12350	3357	8	noodles	noodle	NNS
12350	3357	9	in	in	IN
12350	3357	10	salted	salt	VBN
12350	3357	11	boiling	boil	VBG
12350	3357	12	water	water	NN
12350	3357	13	ten	ten	CD
12350	3357	14	minutes	minute	NNS
12350	3357	15	.	.	.
12350	3358	1	Drain	drain	VB
12350	3358	2	and	and	CC
12350	3358	3	add	add	VB
12350	3358	4	three	three	CD
12350	3358	5	-	-	HYPH
12350	3358	6	fourths	fourth	NNS
12350	3358	7	cup	cup	NN
12350	3358	8	of	of	IN
12350	3358	9	chicken	chicken	NN
12350	3358	10	or	or	CC
12350	3358	11	goose	goose	VB
12350	3358	12	fat	fat	NN
12350	3358	13	and	and	CC
12350	3358	14	four	four	CD
12350	3358	15	eggs	egg	NNS
12350	3358	16	,	,	,
12350	3358	17	well	well	RB
12350	3358	18	beaten	beat	VBN
12350	3358	19	.	.	.
12350	3359	1	Place	place	NN
12350	3359	2	in	in	IN
12350	3359	3	a	a	DT
12350	3359	4	well	well	RB
12350	3359	5	-	-	HYPH
12350	3359	6	greased	grease	VBN
12350	3359	7	iron	iron	NN
12350	3359	8	pot	pot	NN
12350	3359	9	and	and	CC
12350	3359	10	bake	bake	NN
12350	3359	11	until	until	IN
12350	3359	12	the	the	DT
12350	3359	13	top	top	NN
12350	3359	14	of	of	IN
12350	3359	15	the	the	DT
12350	3359	16	kugel	kugel	NN
12350	3359	17	is	be	VBZ
12350	3359	18	well	well	RB
12350	3359	19	browned	brown	VBN
12350	3359	20	.	.	.
12350	3360	1	Serve	serve	VB
12350	3360	2	hot	hot	JJ
12350	3360	3	with	with	IN
12350	3360	4	raspberry	raspberry	NN
12350	3360	5	jelly	jelly	NNP
12350	3360	6	or	or	CC
12350	3360	7	stewed	stew	VBD
12350	3360	8	fruit	fruit	NN
12350	3360	9	of	of	IN
12350	3360	10	any	any	DT
12350	3360	11	kind	kind	NN
12350	3360	12	.	.	.
12350	3361	1	PEAR	PEAR	NNP
12350	3361	2	KUGEL	KUGEL	NNP
12350	3361	3	Cream	Cream	NNP
12350	3361	4	one	one	CD
12350	3361	5	cup	cup	NN
12350	3361	6	of	of	IN
12350	3361	7	rendered	render	VBN
12350	3361	8	fat	fat	JJ
12350	3361	9	with	with	IN
12350	3361	10	one	one	CD
12350	3361	11	cup	cup	NN
12350	3361	12	of	of	IN
12350	3361	13	sugar	sugar	NN
12350	3361	14	,	,	,
12350	3361	15	add	add	VB
12350	3361	16	one	one	CD
12350	3361	17	-	-	HYPH
12350	3361	18	half	half	NN
12350	3361	19	loaf	loaf	NN
12350	3361	20	of	of	IN
12350	3361	21	bread	bread	NN
12350	3361	22	,	,	,
12350	3361	23	previously	previously	RB
12350	3361	24	soaked	soak	VBN
12350	3361	25	and	and	CC
12350	3361	26	pressed	press	VBN
12350	3361	27	dry	dry	JJ
12350	3361	28	,	,	,
12350	3361	29	a	a	DT
12350	3361	30	little	little	JJ
12350	3361	31	salt	salt	NN
12350	3361	32	,	,	,
12350	3361	33	one	one	CD
12350	3361	34	-	-	HYPH
12350	3361	35	fourth	fourth	NN
12350	3361	36	cup	cup	NN
12350	3361	37	of	of	IN
12350	3361	38	flour	flour	NN
12350	3361	39	.	.	.
12350	3362	1	Grease	grease	JJ
12350	3362	2	pudding	pudding	JJ
12350	3362	3	-	-	HYPH
12350	3362	4	dish	dish	NN
12350	3362	5	and	and	CC
12350	3362	6	put	put	VBN
12350	3362	7	in	in	IN
12350	3362	8	alternate	alternate	JJ
12350	3362	9	layers	layer	NNS
12350	3362	10	of	of	IN
12350	3362	11	the	the	DT
12350	3362	12	mixture	mixture	NN
12350	3362	13	and	and	CC
12350	3362	14	pears	pear	NNS
12350	3362	15	that	that	WDT
12350	3362	16	have	have	VBP
12350	3362	17	been	be	VBN
12350	3362	18	boiled	boil	VBN
12350	3362	19	with	with	IN
12350	3362	20	water	water	NN
12350	3362	21	,	,	,
12350	3362	22	sugar	sugar	NN
12350	3362	23	and	and	CC
12350	3362	24	claret	claret	NN
12350	3362	25	.	.	.
12350	3363	1	Bake	bake	VB
12350	3363	2	slowly	slowly	RB
12350	3363	3	three	three	CD
12350	3363	4	hours	hour	NNS
12350	3363	5	.	.	.
12350	3364	1	KRAUT	KRAUT	NNP
12350	3364	2	KUGEL	KUGEL	NNP
12350	3364	3	Chop	Chop	NNP
12350	3364	4	up	up	RP
12350	3364	5	cabbage	cabbage	NN
12350	3364	6	and	and	CC
12350	3364	7	let	let	VB
12350	3364	8	stew	stew	NN
12350	3364	9	in	in	IN
12350	3364	10	fat	fat	NN
12350	3364	11	slowly	slowly	RB
12350	3364	12	until	until	IN
12350	3364	13	quite	quite	RB
12350	3364	14	brown	brown	JJ
12350	3364	15	.	.	.
12350	3365	1	Do	do	VB
12350	3365	2	this	this	DT
12350	3365	3	the	the	DT
12350	3365	4	day	day	NN
12350	3365	5	previous	previous	JJ
12350	3365	6	to	to	IN
12350	3365	7	using	use	VBG
12350	3365	8	.	.	.
12350	3366	1	Next	next	JJ
12350	3366	2	day	day	NN
12350	3366	3	mix	mix	NN
12350	3366	4	in	in	RP
12350	3366	5	with	with	IN
12350	3366	6	the	the	DT
12350	3366	7	stewed	stew	VBN
12350	3366	8	cabbage	cabbage	NN
12350	3366	9	one	one	CD
12350	3366	10	-	-	HYPH
12350	3366	11	fourth	fourth	NN
12350	3366	12	of	of	IN
12350	3366	13	a	a	DT
12350	3366	14	loaf	loaf	NN
12350	3366	15	of	of	IN
12350	3366	16	bread	bread	NN
12350	3366	17	soaked	soak	VBN
12350	3366	18	in	in	IN
12350	3366	19	water	water	NN
12350	3366	20	and	and	CC
12350	3366	21	squeezed	squeeze	VBN
12350	3366	22	dry	dry	JJ
12350	3366	23	,	,	,
12350	3366	24	one	one	CD
12350	3366	25	-	-	HYPH
12350	3366	26	half	half	NN
12350	3366	27	cup	cup	NN
12350	3366	28	of	of	IN
12350	3366	29	flour	flour	NN
12350	3366	30	,	,	,
12350	3366	31	one	one	CD
12350	3366	32	-	-	HYPH
12350	3366	33	half	half	NN
12350	3366	34	cup	cup	NN
12350	3366	35	of	of	IN
12350	3366	36	brown	brown	JJ
12350	3366	37	sugar	sugar	NN
12350	3366	38	,	,	,
12350	3366	39	one	one	CD
12350	3366	40	-	-	HYPH
12350	3366	41	eighth	eighth	JJ
12350	3366	42	pound	pound	NN
12350	3366	43	of	of	IN
12350	3366	44	raisins	raisin	NNS
12350	3366	45	,	,	,
12350	3366	46	some	some	DT
12350	3366	47	finely	finely	RB
12350	3366	48	chopped	chop	VBN
12350	3366	49	citron	citron	NN
12350	3366	50	,	,	,
12350	3366	51	one	one	CD
12350	3366	52	-	-	HYPH
12350	3366	53	fourth	fourth	NN
12350	3366	54	pound	pound	NN
12350	3366	55	of	of	IN
12350	3366	56	almonds	almond	NNS
12350	3366	57	(	(	-LRB-
12350	3366	58	mixed	mix	VBN
12350	3366	59	with	with	IN
12350	3366	60	a	a	DT
12350	3366	61	few	few	JJ
12350	3366	62	bitter	bitter	JJ
12350	3366	63	almonds	almond	NNS
12350	3366	64	)	)	-RRB-
12350	3366	65	,	,	,
12350	3366	66	one	one	CD
12350	3366	67	-	-	HYPH
12350	3366	68	half	half	NN
12350	3366	69	teaspoon	teaspoon	NN
12350	3366	70	of	of	IN
12350	3366	71	salt	salt	NN
12350	3366	72	,	,	,
12350	3366	73	some	some	DT
12350	3366	74	cinnamon	cinnamon	NN
12350	3366	75	and	and	CC
12350	3366	76	allspice	allspice	NN
12350	3366	77	,	,	,
12350	3366	78	about	about	RB
12350	3366	79	a	a	DT
12350	3366	80	teaspoon	teaspoon	NN
12350	3366	81	,	,	,
12350	3366	82	juice	juice	NN
12350	3366	83	and	and	CC
12350	3366	84	peel	peel	NN
12350	3366	85	of	of	IN
12350	3366	86	one	one	CD
12350	3366	87	lemon	lemon	NN
12350	3366	88	and	and	CC
12350	3366	89	four	four	CD
12350	3366	90	eggs	egg	NNS
12350	3366	91	.	.	.
12350	3367	1	Mix	mix	VB
12350	3367	2	all	all	DT
12350	3367	3	thoroughly	thoroughly	RB
12350	3367	4	,	,	,
12350	3367	5	pour	pour	VB
12350	3367	6	into	into	IN
12350	3367	7	well	well	RB
12350	3367	8	-	-	HYPH
12350	3367	9	greased	grease	VBN
12350	3367	10	iron	iron	NN
12350	3367	11	pan	pan	NN
12350	3367	12	(	(	-LRB-
12350	3367	13	kugel	kugel	NNP
12350	3367	14	pot	pot	NNP
12350	3367	15	)	)	-RRB-
12350	3367	16	and	and	CC
12350	3367	17	bake	bake	VB
12350	3367	18	slowly	slowly	RB
12350	3367	19	.	.	.
12350	3368	1	APPLE	APPLE	NNP
12350	3368	2	KUGEL	KUGEL	NNP
12350	3368	3	Soak	Soak	NNP
12350	3368	4	half	half	PDT
12350	3368	5	a	a	DT
12350	3368	6	loaf	loaf	NN
12350	3368	7	of	of	IN
12350	3368	8	bread	bread	NN
12350	3368	9	in	in	IN
12350	3368	10	water	water	NN
12350	3368	11	and	and	CC
12350	3368	12	squeeze	squeeze	VB
12350	3368	13	dry	dry	JJ
12350	3368	14	,	,	,
12350	3368	15	shave	shave	VB
12350	3368	16	a	a	DT
12350	3368	17	cup	cup	NN
12350	3368	18	of	of	IN
12350	3368	19	suet	suet	JJ
12350	3368	20	very	very	RB
12350	3368	21	fine	fine	RB
12350	3368	22	and	and	CC
12350	3368	23	cut	cut	VBD
12350	3368	24	up	up	RP
12350	3368	25	some	some	DT
12350	3368	26	tart	tart	JJ
12350	3368	27	apples	apple	NNS
12350	3368	28	in	in	IN
12350	3368	29	thin	thin	JJ
12350	3368	30	slices	slice	NNS
12350	3368	31	.	.	.
12350	3369	1	Add	add	VB
12350	3369	2	sugar	sugar	NN
12350	3369	3	,	,	,
12350	3369	4	raisins	raisin	NNS
12350	3369	5	,	,	,
12350	3369	6	cinnamon	cinnamon	NN
12350	3369	7	,	,	,
12350	3369	8	about	about	RB
12350	3369	9	one	one	CD
12350	3369	10	-	-	HYPH
12350	3369	11	quarter	quarter	NN
12350	3369	12	cup	cup	NN
12350	3369	13	of	of	IN
12350	3369	14	pounded	pound	VBN
12350	3369	15	almonds	almond	NNS
12350	3369	16	and	and	CC
12350	3369	17	the	the	DT
12350	3369	18	yolks	yolk	NNS
12350	3369	19	of	of	IN
12350	3369	20	three	three	CD
12350	3369	21	eggs	egg	NNS
12350	3369	22	.	.	.
12350	3370	1	Mix	mix	VB
12350	3370	2	all	all	DT
12350	3370	3	thoroughly	thoroughly	RB
12350	3370	4	.	.	.
12350	3371	1	Add	add	VB
12350	3371	2	whites	white	NNS
12350	3371	3	beaten	beat	VBN
12350	3371	4	to	to	IN
12350	3371	5	a	a	DT
12350	3371	6	stiff	stiff	JJ
12350	3371	7	froth	froth	NN
12350	3371	8	last	last	JJ
12350	3371	9	.	.	.
12350	3372	1	Bake	bake	VB
12350	3372	2	one	one	CD
12350	3372	3	hour	hour	NN
12350	3372	4	.	.	.
12350	3373	1	RICE	RICE	NNP
12350	3373	2	KUGEL	KUGEL	NNP
12350	3373	3	Boil	Boil	NNP
12350	3373	4	one	one	CD
12350	3373	5	cup	cup	NN
12350	3373	6	of	of	IN
12350	3373	7	rice	rice	NN
12350	3373	8	in	in	IN
12350	3373	9	water	water	NN
12350	3373	10	until	until	IN
12350	3373	11	done	do	VBN
12350	3373	12	,	,	,
12350	3373	13	then	then	RB
12350	3373	14	let	let	VB
12350	3373	15	it	-PRON-	PRP
12350	3373	16	cool	cool	VB
12350	3373	17	.	.	.
12350	3374	1	In	in	IN
12350	3374	2	the	the	DT
12350	3374	3	meanwhile	meanwhile	RB
12350	3374	4	rub	rub	VB
12350	3374	5	one	one	CD
12350	3374	6	-	-	HYPH
12350	3374	7	fourth	fourth	NN
12350	3374	8	cup	cup	NN
12350	3374	9	of	of	IN
12350	3374	10	chicken	chicken	NN
12350	3374	11	-	-	HYPH
12350	3374	12	fat	fat	NN
12350	3374	13	to	to	IN
12350	3374	14	a	a	DT
12350	3374	15	cream	cream	NN
12350	3374	16	,	,	,
12350	3374	17	add	add	VB
12350	3374	18	a	a	DT
12350	3374	19	scant	scant	JJ
12350	3374	20	cup	cup	NN
12350	3374	21	of	of	IN
12350	3374	22	powdered	powdered	JJ
12350	3374	23	sugar	sugar	NN
12350	3374	24	,	,	,
12350	3374	25	a	a	DT
12350	3374	26	little	little	JJ
12350	3374	27	cinnamon	cinnamon	NN
12350	3374	28	,	,	,
12350	3374	29	the	the	DT
12350	3374	30	grated	grate	VBN
12350	3374	31	peel	peel	NN
12350	3374	32	of	of	IN
12350	3374	33	one	one	CD
12350	3374	34	lemon	lemon	NN
12350	3374	35	,	,	,
12350	3374	36	the	the	DT
12350	3374	37	yolks	yolk	NNS
12350	3374	38	of	of	IN
12350	3374	39	three	three	CD
12350	3374	40	eggs	egg	NNS
12350	3374	41	,	,	,
12350	3374	42	adding	add	VBG
12350	3374	43	one	one	CD
12350	3374	44	at	at	IN
12350	3374	45	a	a	DT
12350	3374	46	time	time	NN
12350	3374	47	;	;	:
12350	3374	48	one	one	CD
12350	3374	49	-	-	HYPH
12350	3374	50	half	half	NN
12350	3374	51	cup	cup	NN
12350	3374	52	of	of	IN
12350	3374	53	raisins	raisin	NNS
12350	3374	54	seeded	seeded	JJ
12350	3374	55	,	,	,
12350	3374	56	one	one	CD
12350	3374	57	-	-	HYPH
12350	3374	58	half	half	NN
12350	3374	59	pound	pound	NN
12350	3374	60	of	of	IN
12350	3374	61	stewed	stew	VBN
12350	3374	62	prunes	prune	NNS
12350	3374	63	pitted	pit	VBD
12350	3374	64	,	,	,
12350	3374	65	then	then	RB
12350	3374	66	add	add	VB
12350	3374	67	the	the	DT
12350	3374	68	cold	cold	JJ
12350	3374	69	rice	rice	NN
12350	3374	70	.	.	.
12350	3375	1	One	one	CD
12350	3375	2	-	-	HYPH
12350	3375	3	half	half	NN
12350	3375	4	cup	cup	NN
12350	3375	5	of	of	IN
12350	3375	6	pounded	pound	VBN
12350	3375	7	almonds	almond	NNS
12350	3375	8	mixed	mix	VBN
12350	3375	9	with	with	IN
12350	3375	10	a	a	DT
12350	3375	11	few	few	JJ
12350	3375	12	bitter	bitter	JJ
12350	3375	13	ones	one	NNS
12350	3375	14	improves	improve	VBZ
12350	3375	15	this	this	DT
12350	3375	16	pudding	pudding	NN
12350	3375	17	.	.	.
12350	3376	1	Serve	serve	VB
12350	3376	2	with	with	IN
12350	3376	3	a	a	DT
12350	3376	4	pudding	pudding	JJ
12350	3376	5	sauce	sauce	NN
12350	3376	6	,	,	,
12350	3376	7	either	either	CC
12350	3376	8	wine	wine	NN
12350	3376	9	or	or	CC
12350	3376	10	brandy	brandy	NN
12350	3376	11	.	.	.
12350	3377	1	This	this	DT
12350	3377	2	pudding	pudding	NN
12350	3377	3	may	may	MD
12350	3377	4	be	be	VB
12350	3377	5	eaten	eat	VBN
12350	3377	6	hot	hot	JJ
12350	3377	7	or	or	CC
12350	3377	8	cold	cold	JJ
12350	3377	9	and	and	CC
12350	3377	10	may	may	MD
12350	3377	11	be	be	VB
12350	3377	12	either	either	CC
12350	3377	13	baked	bake	VBN
12350	3377	14	or	or	CC
12350	3377	15	boiled	boil	VBN
12350	3377	16	.	.	.
12350	3378	1	If	if	IN
12350	3378	2	baked	bake	VBN
12350	3378	3	,	,	,
12350	3378	4	one	one	CD
12350	3378	5	hour	hour	NN
12350	3378	6	is	be	VBZ
12350	3378	7	required	require	VBN
12350	3378	8	;	;	:
12350	3378	9	if	if	IN
12350	3378	10	boiled	boil	VBN
12350	3378	11	,	,	,
12350	3378	12	two	two	CD
12350	3378	13	hours	hour	NNS
12350	3378	14	;	;	:
12350	3378	15	the	the	DT
12350	3378	16	water	water	NN
12350	3378	17	must	must	MD
12350	3378	18	be	be	VB
12350	3378	19	kept	keep	VBN
12350	3378	20	boiling	boil	VBG
12350	3378	21	steadily	steadily	RB
12350	3378	22	.	.	.
12350	3379	1	Left	leave	VBN
12350	3379	2	-	-	HYPH
12350	3379	3	over	over	RP
12350	3379	4	rice	rice	NN
12350	3379	5	may	may	MD
12350	3379	6	be	be	VB
12350	3379	7	used	use	VBN
12350	3379	8	,	,	,
12350	3379	9	butter	butter	NN
12350	3379	10	instead	instead	RB
12350	3379	11	of	of	IN
12350	3379	12	the	the	DT
12350	3379	13	fat	fat	NN
12350	3379	14	,	,	,
12350	3379	15	and	and	CC
12350	3379	16	the	the	DT
12350	3379	17	rice	rice	NN
12350	3379	18	may	may	MD
12350	3379	19	be	be	VB
12350	3379	20	boiled	boil	VBN
12350	3379	21	in	in	IN
12350	3379	22	milk	milk	NN
12350	3379	23	.	.	.
12350	3380	1	APPLE	APPLE	NNP
12350	3380	2	SCHALET	SCHALET	NNP
12350	3380	3	,	,	,
12350	3380	4	No	no	UH
12350	3380	5	.	.	.
12350	3381	1	1	1	LS
12350	3381	2	Take	take	VB
12350	3381	3	one	one	CD
12350	3381	4	pound	pound	NN
12350	3381	5	of	of	IN
12350	3381	6	fresh	fresh	JJ
12350	3381	7	beef	beef	NN
12350	3381	8	heart	heart	NN
12350	3381	9	fat	fat	NN
12350	3381	10	,	,	,
12350	3381	11	shave	shave	VB
12350	3381	12	it	-PRON-	PRP
12350	3381	13	as	as	RB
12350	3381	14	fine	fine	RB
12350	3381	15	as	as	IN
12350	3381	16	possible	possible	JJ
12350	3381	17	with	with	IN
12350	3381	18	a	a	DT
12350	3381	19	knife	knife	NN
12350	3381	20	.	.	.
12350	3382	1	Sift	sift	VB
12350	3382	2	one	one	CD
12350	3382	3	quart	quart	NN
12350	3382	4	of	of	IN
12350	3382	5	flour	flour	NN
12350	3382	6	into	into	IN
12350	3382	7	a	a	DT
12350	3382	8	deep	deep	JJ
12350	3382	9	bowl	bowl	NN
12350	3382	10	,	,	,
12350	3382	11	add	add	VB
12350	3382	12	two	two	CD
12350	3382	13	tumblers	tumbler	NNS
12350	3382	14	of	of	IN
12350	3382	15	ice	ice	NN
12350	3382	16	-	-	HYPH
12350	3382	17	cold	cold	JJ
12350	3382	18	water	water	NN
12350	3382	19	,	,	,
12350	3382	20	one	one	CD
12350	3382	21	tablespoon	tablespoon	NN
12350	3382	22	of	of	IN
12350	3382	23	brown	brown	NNP
12350	3382	24	sugar	sugar	NN
12350	3382	25	,	,	,
12350	3382	26	a	a	DT
12350	3382	27	saltspoon	saltspoon	NN
12350	3382	28	of	of	IN
12350	3382	29	salt	salt	NN
12350	3382	30	,	,	,
12350	3382	31	then	then	RB
12350	3382	32	add	add	VB
12350	3382	33	the	the	DT
12350	3382	34	shaved	shave	VBN
12350	3382	35	heart	heart	NN
12350	3382	36	fat	fat	NN
12350	3382	37	and	and	CC
12350	3382	38	work	work	VB
12350	3382	39	well	well	RB
12350	3382	40	into	into	IN
12350	3382	41	the	the	DT
12350	3382	42	sifted	sift	VBN
12350	3382	43	flour	flour	NN
12350	3382	44	.	.	.
12350	3383	1	Put	put	VB
12350	3383	2	it	-PRON-	PRP
12350	3383	3	on	on	IN
12350	3383	4	a	a	DT
12350	3383	5	pie	pie	NN
12350	3383	6	-	-	HYPH
12350	3383	7	board	board	NN
12350	3383	8	and	and	CC
12350	3383	9	work	work	NN
12350	3383	10	as	as	IN
12350	3383	11	you	-PRON-	PRP
12350	3383	12	would	would	MD
12350	3383	13	bread	bread	VB
12350	3383	14	dough	dough	NN
12350	3383	15	,	,	,
12350	3383	16	with	with	IN
12350	3383	17	the	the	DT
12350	3383	18	palm	palm	NN
12350	3383	19	of	of	IN
12350	3383	20	your	-PRON-	PRP$
12350	3383	21	hand	hand	NN
12350	3383	22	,	,	,
12350	3383	23	until	until	IN
12350	3383	24	it	-PRON-	PRP
12350	3383	25	looks	look	VBZ
12350	3383	26	smooth	smooth	JJ
12350	3383	27	enough	enough	RB
12350	3383	28	to	to	TO
12350	3383	29	roll	roll	VB
12350	3383	30	.	.	.
12350	3384	1	Do	do	VB
12350	3384	2	not	not	RB
12350	3384	3	work	work	VB
12350	3384	4	over	over	IN
12350	3384	5	five	five	CD
12350	3384	6	minutes	minute	NNS
12350	3384	7	.	.	.
12350	3385	1	Now	now	RB
12350	3385	2	take	take	VB
12350	3385	3	half	half	NN
12350	3385	4	of	of	IN
12350	3385	5	this	this	DT
12350	3385	6	dough	dough	NN
12350	3385	7	,	,	,
12350	3385	8	flour	flour	VB
12350	3385	9	your	-PRON-	PRP$
12350	3385	10	pie	pie	NN
12350	3385	11	-	-	HYPH
12350	3385	12	board	board	NN
12350	3385	13	slightly	slightly	RB
12350	3385	14	and	and	CC
12350	3385	15	roll	roll	VB
12350	3385	16	out	out	RP
12350	3385	17	as	as	IN
12350	3385	18	you	-PRON-	PRP
12350	3385	19	would	would	MD
12350	3385	20	pie	pie	VB
12350	3385	21	dough	dough	NN
12350	3385	22	,	,	,
12350	3385	23	about	about	RB
12350	3385	24	once	once	RB
12350	3385	25	as	as	RB
12350	3385	26	thick	thick	JJ
12350	3385	27	.	.	.
12350	3386	1	Grease	grease	VB
12350	3386	2	a	a	DT
12350	3386	3	deep	deep	JJ
12350	3386	4	pudding	pudding	JJ
12350	3386	5	-	-	HYPH
12350	3386	6	dish	dish	NN
12350	3386	7	(	(	-LRB-
12350	3386	8	an	an	DT
12350	3386	9	iron	iron	NN
12350	3386	10	one	one	CD
12350	3386	11	is	be	VBZ
12350	3386	12	best	good	JJS
12350	3386	13	)	)	-RRB-
12350	3386	14	,	,	,
12350	3386	15	one	one	NN
12350	3386	16	that	that	WDT
12350	3386	17	is	be	VBZ
12350	3386	18	smaller	small	JJR
12350	3386	19	at	at	IN
12350	3386	20	the	the	DT
12350	3386	21	bottom	bottom	NN
12350	3386	22	than	than	IN
12350	3386	23	the	the	DT
12350	3386	24	top	top	NN
12350	3386	25	,	,	,
12350	3386	26	grease	grease	VB
12350	3386	27	it	-PRON-	PRP
12350	3386	28	well	well	RB
12350	3386	29	,	,	,
12350	3386	30	line	line	VBP
12350	3386	31	the	the	DT
12350	3386	32	pudding	pudding	JJ
12350	3386	33	-	-	HYPH
12350	3386	34	dish	dish	NN
12350	3386	35	,	,	,
12350	3386	36	bottom	bottom	NN
12350	3386	37	and	and	CC
12350	3386	38	sides	side	NNS
12350	3386	39	,	,	,
12350	3386	40	clear	clear	JJ
12350	3386	41	to	to	IN
12350	3386	42	the	the	DT
12350	3386	43	top	top	NN
12350	3386	44	,	,	,
12350	3386	45	fill	fill	VB
12350	3386	46	this	this	DT
12350	3386	47	one	one	CD
12350	3386	48	-	-	HYPH
12350	3386	49	third	third	NN
12350	3386	50	full	full	JJ
12350	3386	51	with	with	IN
12350	3386	52	chopped	chopped	JJ
12350	3386	53	tart	tart	JJ
12350	3386	54	apples	apple	NNS
12350	3386	55	,	,	,
12350	3386	56	raisins	raisin	NNS
12350	3386	57	,	,	,
12350	3386	58	part	part	NN
12350	3386	59	of	of	IN
12350	3386	60	a	a	DT
12350	3386	61	grated	grate	VBN
12350	3386	62	lemon	lemon	NN
12350	3386	63	peel	peel	NN
12350	3386	64	,	,	,
12350	3386	65	citron	citron	NNP
12350	3386	66	cut	cut	VBD
12350	3386	67	quite	quite	RB
12350	3386	68	fine	fine	JJ
12350	3386	69	,	,	,
12350	3386	70	pounded	pound	VBD
12350	3386	71	almonds	almond	NNS
12350	3386	72	and	and	CC
12350	3386	73	melted	melted	JJ
12350	3386	74	drippings	dripping	NNS
12350	3386	75	here	here	RB
12350	3386	76	and	and	CC
12350	3386	77	there	there	RB
12350	3386	78	.	.	.
12350	3387	1	Sprinkle	sprinkle	VB
12350	3387	2	thickly	thickly	RB
12350	3387	3	with	with	IN
12350	3387	4	sugar	sugar	NN
12350	3387	5	,	,	,
12350	3387	6	half	half	NN
12350	3387	7	brown	brown	JJ
12350	3387	8	and	and	CC
12350	3387	9	half	half	NN
12350	3387	10	white	white	JJ
12350	3387	11	,	,	,
12350	3387	12	and	and	CC
12350	3387	13	a	a	DT
12350	3387	14	little	little	JJ
12350	3387	15	ground	ground	NN
12350	3387	16	cinnamon	cinnamon	NN
12350	3387	17	.	.	.
12350	3388	1	Moisten	moisten	VB
12350	3388	2	each	each	DT
12350	3388	3	layer	layer	NN
12350	3388	4	with	with	IN
12350	3388	5	one	one	CD
12350	3388	6	-	-	HYPH
12350	3388	7	half	half	NN
12350	3388	8	wine	wine	NN
12350	3388	9	-	-	HYPH
12350	3388	10	glass	glass	NN
12350	3388	11	of	of	IN
12350	3388	12	wine	wine	NN
12350	3388	13	.	.	.
12350	3389	1	Now	now	RB
12350	3389	2	put	put	VB
12350	3389	3	another	another	DT
12350	3389	4	layer	layer	NN
12350	3389	5	of	of	IN
12350	3389	6	dough	dough	NN
12350	3389	7	,	,	,
12350	3389	8	rolling	roll	VBG
12350	3389	9	out	out	RP
12350	3389	10	half	half	NN
12350	3389	11	of	of	IN
12350	3389	12	the	the	DT
12350	3389	13	remaining	remain	VBG
12350	3389	14	dough	dough	NN
12350	3389	15	and	and	CC
12350	3389	16	reserving	reserve	VBG
12350	3389	17	the	the	DT
12350	3389	18	other	other	JJ
12350	3389	19	half	half	NN
12350	3389	20	for	for	IN
12350	3389	21	the	the	DT
12350	3389	22	top	top	JJ
12350	3389	23	covering	covering	NN
12350	3389	24	,	,	,
12350	3389	25	fill	fill	VBP
12350	3389	26	again	again	RB
12350	3389	27	with	with	IN
12350	3389	28	apples	apple	NNS
12350	3389	29	,	,	,
12350	3389	30	raisins	raisin	NNS
12350	3389	31	,	,	,
12350	3389	32	etc	etc	FW
12350	3389	33	.	.	FW
12350	3389	34	,	,	,
12350	3389	35	until	until	IN
12350	3389	36	full	full	JJ
12350	3389	37	,	,	,
12350	3389	38	then	then	RB
12350	3389	39	put	put	VB
12350	3389	40	on	on	RP
12350	3389	41	top	top	JJ
12350	3389	42	layer	layer	NN
12350	3389	43	.	.	.
12350	3390	1	Press	press	VB
12350	3390	2	the	the	DT
12350	3390	3	dough	dough	NN
12350	3390	4	firmly	firmly	RB
12350	3390	5	together	together	RB
12350	3390	6	all	all	DT
12350	3390	7	round	round	VBP
12350	3390	8	the	the	DT
12350	3390	9	edge	edge	NN
12350	3390	10	,	,	,
12350	3390	11	using	use	VBG
12350	3390	12	a	a	DT
12350	3390	13	beaten	beat	VBN
12350	3390	14	egg	egg	NN
12350	3390	15	to	to	TO
12350	3390	16	make	make	VB
12350	3390	17	sure	sure	JJ
12350	3390	18	of	of	IN
12350	3390	19	its	-PRON-	PRP$
12350	3390	20	sticking	sticking	NN
12350	3390	21	.	.	.
12350	3391	1	Roll	roll	VB
12350	3391	2	the	the	DT
12350	3391	3	side	side	NN
12350	3391	4	dough	dough	NN
12350	3391	5	over	over	IN
12350	3391	6	the	the	DT
12350	3391	7	top	top	NN
12350	3391	8	with	with	IN
12350	3391	9	a	a	DT
12350	3391	10	knife	knife	NN
12350	3391	11	and	and	CC
12350	3391	12	pour	pour	VB
12350	3391	13	a	a	DT
12350	3391	14	cup	cup	NN
12350	3391	15	of	of	IN
12350	3391	16	water	water	NN
12350	3391	17	over	over	IN
12350	3391	18	the	the	DT
12350	3391	19	pudding	pudding	NN
12350	3391	20	before	before	IN
12350	3391	21	setting	set	VBG
12350	3391	22	it	-PRON-	PRP
12350	3391	23	in	in	IN
12350	3391	24	the	the	DT
12350	3391	25	oven	oven	NN
12350	3391	26	.	.	.
12350	3392	1	Time	time	NN
12350	3392	2	for	for	IN
12350	3392	3	baking	baking	NN
12350	3392	4	,	,	,
12350	3392	5	two	two	CD
12350	3392	6	hours	hour	NNS
12350	3392	7	.	.	.
12350	3393	1	If	if	IN
12350	3393	2	the	the	DT
12350	3393	3	top	top	JJ
12350	3393	4	browns	brown	NNS
12350	3393	5	too	too	RB
12350	3393	6	quickly	quickly	RB
12350	3393	7	,	,	,
12350	3393	8	cover	cover	NN
12350	3393	9	.	.	.
12350	3394	1	This	this	DT
12350	3394	2	advantage	advantage	NN
12350	3394	3	of	of	IN
12350	3394	4	this	this	DT
12350	3394	5	pudding	pudding	NN
12350	3394	6	is	be	VBZ
12350	3394	7	,	,	,
12350	3394	8	it	-PRON-	PRP
12350	3394	9	may	may	MD
12350	3394	10	be	be	VB
12350	3394	11	baked	bake	VBN
12350	3394	12	the	the	DT
12350	3394	13	day	day	NN
12350	3394	14	previous	previous	JJ
12350	3394	15	to	to	IN
12350	3394	16	using	use	VBG
12350	3394	17	,	,	,
12350	3394	18	in	in	IN
12350	3394	19	fact	fact	NN
12350	3394	20	,	,	,
12350	3394	21	it	-PRON-	PRP
12350	3394	22	is	be	VBZ
12350	3394	23	better	well	JJR
12350	3394	24	the	the	DT
12350	3394	25	oftener	oftener	NN
12350	3394	26	it	-PRON-	PRP
12350	3394	27	is	be	VBZ
12350	3394	28	warmed	warm	VBN
12350	3394	29	over	over	IN
12350	3394	30	--	--	:
12350	3394	31	always	always	RB
12350	3394	32	adding	add	VBG
12350	3394	33	a	a	DT
12350	3394	34	cup	cup	NN
12350	3394	35	of	of	IN
12350	3394	36	water	water	NN
12350	3394	37	before	before	IN
12350	3394	38	setting	set	VBG
12350	3394	39	it	-PRON-	PRP
12350	3394	40	in	in	IN
12350	3394	41	the	the	DT
12350	3394	42	oven	oven	NN
12350	3394	43	.	.	.
12350	3395	1	Before	before	IN
12350	3395	2	serving	serve	VBG
12350	3395	3	the	the	DT
12350	3395	4	pudding	pudding	NN
12350	3395	5	turn	turn	VB
12350	3395	6	it	-PRON-	PRP
12350	3395	7	out	out	RP
12350	3395	8	carefully	carefully	RB
12350	3395	9	on	on	IN
12350	3395	10	a	a	DT
12350	3395	11	large	large	JJ
12350	3395	12	platter	platter	NN
12350	3395	13	,	,	,
12350	3395	14	pour	pour	VBP
12350	3395	15	a	a	DT
12350	3395	16	wine	wine	NN
12350	3395	17	-	-	HYPH
12350	3395	18	glass	glass	NN
12350	3395	19	of	of	IN
12350	3395	20	brandy	brandy	NN
12350	3395	21	which	which	WDT
12350	3395	22	has	have	VBZ
12350	3395	23	been	be	VBN
12350	3395	24	slightly	slightly	RB
12350	3395	25	sweetened	sweeten	VBN
12350	3395	26	over	over	IN
12350	3395	27	the	the	DT
12350	3395	28	pudding	pudding	NN
12350	3395	29	and	and	CC
12350	3395	30	light	light	NN
12350	3395	31	it	-PRON-	PRP
12350	3395	32	,	,	,
12350	3395	33	carry	carry	VBP
12350	3395	34	to	to	IN
12350	3395	35	the	the	DT
12350	3395	36	table	table	NN
12350	3395	37	in	in	IN
12350	3395	38	flames	flame	NNS
12350	3395	39	.	.	.
12350	3396	1	A	a	DT
12350	3396	2	novice	novice	NN
12350	3396	3	had	have	VBD
12350	3396	4	better	well	JJR
12350	3396	5	try	try	VB
12350	3396	6	this	this	DT
12350	3396	7	pudding	pudding	NN
12350	3396	8	plain	plain	RB
12350	3396	9	,	,	,
12350	3396	10	omitting	omit	VBG
12350	3396	11	the	the	DT
12350	3396	12	wine	wine	NN
12350	3396	13	,	,	,
12350	3396	14	brandy	brandy	NN
12350	3396	15	,	,	,
12350	3396	16	almonds	almond	NNS
12350	3396	17	and	and	CC
12350	3396	18	citron	citron	NN
12350	3396	19	,	,	,
12350	3396	20	moistening	moisten	VBG
12350	3396	21	with	with	IN
12350	3396	22	water	water	NN
12350	3396	23	instead	instead	RB
12350	3396	24	of	of	IN
12350	3396	25	wine	wine	NN
12350	3396	26	before	before	IN
12350	3396	27	baking	baking	NN
12350	3396	28	.	.	.
12350	3397	1	Almost	almost	RB
12350	3397	2	as	as	IN
12350	3397	3	nice	nice	JJ
12350	3397	4	and	and	CC
12350	3397	5	very	very	RB
12350	3397	6	good	good	JJ
12350	3397	7	for	for	IN
12350	3397	8	ordinary	ordinary	JJ
12350	3397	9	use	use	NN
12350	3397	10	.	.	.
12350	3398	1	Some	some	DT
12350	3398	2	apples	apple	NNS
12350	3398	3	require	require	VBP
12350	3398	4	more	more	JJR
12350	3398	5	water	water	NN
12350	3398	6	than	than	IN
12350	3398	7	others	other	NNS
12350	3398	8	,	,	,
12350	3398	9	the	the	DT
12350	3398	10	cook	cook	NN
12350	3398	11	having	have	VBG
12350	3398	12	to	to	TO
12350	3398	13	use	use	VB
12350	3398	14	her	-PRON-	PRP$
12350	3398	15	own	own	JJ
12350	3398	16	judgment	judgment	NN
12350	3398	17	regarding	regard	VBG
12350	3398	18	the	the	DT
12350	3398	19	amount	amount	NN
12350	3398	20	required	require	VBN
12350	3398	21	.	.	.
12350	3399	1	APPLE	APPLE	NNP
12350	3399	2	SCHALET	SCHALET	NNP
12350	3399	3	,	,	,
12350	3399	4	No	no	UH
12350	3399	5	.	.	.
12350	3400	1	2	2	LS
12350	3400	2	Line	line	NN
12350	3400	3	an	an	DT
12350	3400	4	iron	iron	NN
12350	3400	5	pudding	pudding	NN
12350	3400	6	-	-	HYPH
12350	3400	7	dish	dish	NN
12350	3400	8	with	with	IN
12350	3400	9	schalet	schalet	JJ
12350	3400	10	dough	dough	NN
12350	3400	11	,	,	,
12350	3400	12	greasing	grease	VBG
12350	3400	13	it	-PRON-	PRP
12350	3400	14	well	well	RB
12350	3400	15	before	before	IN
12350	3400	16	you	-PRON-	PRP
12350	3400	17	do	do	VBP
12350	3400	18	so	so	RB
12350	3400	19	.	.	.
12350	3401	1	Chop	chop	VB
12350	3401	2	up	up	RP
12350	3401	3	some	some	DT
12350	3401	4	apples	apple	NNS
12350	3401	5	quite	quite	RB
12350	3401	6	fine	fine	JJ
12350	3401	7	,	,	,
12350	3401	8	put	put	VBN
12350	3401	9	on	on	IN
12350	3401	10	the	the	DT
12350	3401	11	crust	crust	NN
12350	3401	12	,	,	,
12350	3401	13	also	also	RB
12350	3401	14	some	some	DT
12350	3401	15	raisins	raisin	NNS
12350	3401	16	(	(	-LRB-
12350	3401	17	seeded	seeded	JJ
12350	3401	18	)	)	-RRB-
12350	3401	19	,	,	,
12350	3401	20	sugar	sugar	NN
12350	3401	21	and	and	CC
12350	3401	22	cinnamon	cinnamon	NN
12350	3401	23	,	,	,
12350	3401	24	then	then	RB
12350	3401	25	put	put	VB
12350	3401	26	another	another	DT
12350	3401	27	layer	layer	NN
12350	3401	28	of	of	IN
12350	3401	29	pie	pie	NN
12350	3401	30	and	and	CC
12350	3401	31	another	another	DT
12350	3401	32	layer	layer	NN
12350	3401	33	of	of	IN
12350	3401	34	chopped	chop	VBN
12350	3401	35	apples	apple	NNS
12350	3401	36	,	,	,
12350	3401	37	and	and	CC
12350	3401	38	so	so	RB
12350	3401	39	on	on	RB
12350	3401	40	until	until	IN
12350	3401	41	filled	fill	VBN
12350	3401	42	,	,	,
12350	3401	43	say	say	VBP
12350	3401	44	about	about	IN
12350	3401	45	three	three	CD
12350	3401	46	layers	layer	NNS
12350	3401	47	,	,	,
12350	3401	48	the	the	DT
12350	3401	49	last	last	JJ
12350	3401	50	being	being	NN
12350	3401	51	crust	crust	NN
12350	3401	52	.	.	.
12350	3402	1	Bake	bake	VB
12350	3402	2	slowly	slowly	RB
12350	3402	3	and	and	CC
12350	3402	4	long	long	JJ
12350	3402	5	until	until	IN
12350	3402	6	a	a	DT
12350	3402	7	nice	nice	JJ
12350	3402	8	dark	dark	JJ
12350	3402	9	brown	brown	NN
12350	3402	10	.	.	.
12350	3403	1	SCHALET	SCHALET	NNP
12350	3403	2	DOUGH	DOUGH	NNP
12350	3403	3	(	(	-LRB-
12350	3403	4	MERBER	merber	NN
12350	3403	5	DECK	DECK	NNS
12350	3403	6	)	)	-RRB-
12350	3403	7	Cream	cream	NN
12350	3403	8	four	four	CD
12350	3403	9	tablespoons	tablespoon	NNS
12350	3403	10	of	of	IN
12350	3403	11	drippings	dripping	NNS
12350	3403	12	,	,	,
12350	3403	13	add	add	VB
12350	3403	14	a	a	DT
12350	3403	15	pinch	pinch	NN
12350	3403	16	of	of	IN
12350	3403	17	salt	salt	NN
12350	3403	18	,	,	,
12350	3403	19	two	two	CD
12350	3403	20	tablespoons	tablespoon	NNS
12350	3403	21	of	of	IN
12350	3403	22	granulated	granulate	VBN
12350	3403	23	sugar	sugar	NN
12350	3403	24	,	,	,
12350	3403	25	beat	beat	VBN
12350	3403	26	in	in	IN
12350	3403	27	well	well	RB
12350	3403	28	one	one	CD
12350	3403	29	egg	egg	NN
12350	3403	30	,	,	,
12350	3403	31	add	add	VB
12350	3403	32	one	one	CD
12350	3403	33	cup	cup	NN
12350	3403	34	of	of	IN
12350	3403	35	sifted	sift	VBN
12350	3403	36	flour	flour	NN
12350	3403	37	and	and	CC
12350	3403	38	enough	enough	JJ
12350	3403	39	cold	cold	JJ
12350	3403	40	water	water	NN
12350	3403	41	to	to	TO
12350	3403	42	moisten	moisten	VB
12350	3403	43	dough	dough	NN
12350	3403	44	so	so	IN
12350	3403	45	that	that	IN
12350	3403	46	it	-PRON-	PRP
12350	3403	47	can	can	MD
12350	3403	48	be	be	VB
12350	3403	49	rolled	roll	VBN
12350	3403	50	out	out	RP
12350	3403	51	--	--	:
12350	3403	52	about	about	RB
12350	3403	53	three	three	CD
12350	3403	54	tablespoons	tablespoon	NNS
12350	3403	55	will	will	MD
12350	3403	56	be	be	VB
12350	3403	57	sufficient	sufficient	JJ
12350	3403	58	;	;	:
12350	3403	59	it	-PRON-	PRP
12350	3403	60	depends	depend	VBZ
12350	3403	61	on	on	IN
12350	3403	62	the	the	DT
12350	3403	63	dryness	dryness	NN
12350	3403	64	of	of	IN
12350	3403	65	the	the	DT
12350	3403	66	flour	flour	NN
12350	3403	67	how	how	WRB
12350	3403	68	much	much	JJ
12350	3403	69	is	be	VBZ
12350	3403	70	required	require	VBN
12350	3403	71	.	.	.
12350	3404	1	NOODLE	NOODLE	NNP
12350	3404	2	SCHALET	SCHALET	NNP
12350	3404	3	Make	make	VB
12350	3404	4	the	the	DT
12350	3404	5	quantity	quantity	NN
12350	3404	6	of	of	IN
12350	3404	7	noodles	noodle	NNS
12350	3404	8	desired	desire	VBN
12350	3404	9	,	,	,
12350	3404	10	then	then	RB
12350	3404	11	boil	boil	NNP
12350	3404	12	.	.	.
12350	3405	1	When	when	WRB
12350	3405	2	done	do	VBN
12350	3405	3	,	,	,
12350	3405	4	drain	drain	VB
12350	3405	5	through	through	IN
12350	3405	6	colander	colander	NN
12350	3405	7	,	,	,
12350	3405	8	pouring	pour	VBG
12350	3405	9	cold	cold	JJ
12350	3405	10	water	water	NN
12350	3405	11	over	over	IN
12350	3405	12	the	the	DT
12350	3405	13	noodles	noodle	NNS
12350	3405	14	.	.	.
12350	3406	1	When	when	WRB
12350	3406	2	all	all	PDT
12350	3406	3	the	the	DT
12350	3406	4	water	water	NN
12350	3406	5	has	have	VBZ
12350	3406	6	drained	drain	VBN
12350	3406	7	off	off	RP
12350	3406	8	,	,	,
12350	3406	9	beat	beat	VBD
12350	3406	10	up	up	RP
12350	3406	11	three	three	CD
12350	3406	12	eggs	egg	NNS
12350	3406	13	in	in	IN
12350	3406	14	a	a	DT
12350	3406	15	large	large	JJ
12350	3406	16	bowl	bowl	NN
12350	3406	17	,	,	,
12350	3406	18	mix	mix	VB
12350	3406	19	the	the	DT
12350	3406	20	noodles	noodle	NNS
12350	3406	21	with	with	IN
12350	3406	22	the	the	DT
12350	3406	23	beaten	beat	VBN
12350	3406	24	eggs	egg	NNS
12350	3406	25	.	.	.
12350	3407	1	Grease	grease	VB
12350	3407	2	an	an	DT
12350	3407	3	iron	iron	NN
12350	3407	4	pudding	pudding	NN
12350	3407	5	dish	dish	NN
12350	3407	6	with	with	IN
12350	3407	7	plenty	plenty	NN
12350	3407	8	of	of	IN
12350	3407	9	goose	goose	NN
12350	3407	10	grease	grease	NN
12350	3407	11	or	or	CC
12350	3407	12	drippings	dripping	NNS
12350	3407	13	,	,	,
12350	3407	14	put	put	VBN
12350	3407	15	in	in	RP
12350	3407	16	a	a	DT
12350	3407	17	layer	layer	NN
12350	3407	18	of	of	IN
12350	3407	19	noodles	noodle	NNS
12350	3407	20	,	,	,
12350	3407	21	then	then	RB
12350	3407	22	sprinkle	sprinkle	VB
12350	3407	23	one	one	CD
12350	3407	24	-	-	HYPH
12350	3407	25	fourth	fourth	NN
12350	3407	26	cup	cup	NN
12350	3407	27	of	of	IN
12350	3407	28	sugar	sugar	NN
12350	3407	29	,	,	,
12350	3407	30	some	some	DT
12350	3407	31	pounded	pound	VBD
12350	3407	32	almonds	almond	NNS
12350	3407	33	,	,	,
12350	3407	34	the	the	DT
12350	3407	35	grated	grate	VBN
12350	3407	36	peel	peel	NN
12350	3407	37	of	of	IN
12350	3407	38	one	one	CD
12350	3407	39	lemon	lemon	NN
12350	3407	40	and	and	CC
12350	3407	41	a	a	DT
12350	3407	42	few	few	JJ
12350	3407	43	raisins	raisin	NNS
12350	3407	44	;	;	:
12350	3407	45	sprinkle	sprinkle	VB
12350	3407	46	some	some	DT
12350	3407	47	melted	melted	JJ
12350	3407	48	fat	fat	NN
12350	3407	49	over	over	IN
12350	3407	50	this	this	DT
12350	3407	51	,	,	,
12350	3407	52	then	then	RB
12350	3407	53	add	add	VB
12350	3407	54	another	another	DT
12350	3407	55	layer	layer	NN
12350	3407	56	of	of	IN
12350	3407	57	noodles	noodle	NNS
12350	3407	58	,	,	,
12350	3407	59	some	some	DT
12350	3407	60	more	more	JJR
12350	3407	61	sugar	sugar	NN
12350	3407	62	and	and	CC
12350	3407	63	proceed	proceed	VB
12350	3407	64	as	as	IN
12350	3407	65	with	with	IN
12350	3407	66	the	the	DT
12350	3407	67	other	other	JJ
12350	3407	68	layer	layer	NN
12350	3407	69	until	until	IN
12350	3407	70	all	all	PDT
12350	3407	71	the	the	DT
12350	3407	72	noodles	noodle	NNS
12350	3407	73	are	be	VBP
12350	3407	74	used	use	VBN
12350	3407	75	.	.	.
12350	3408	1	Bake	bake	VB
12350	3408	2	two	two	CD
12350	3408	3	hours	hour	NNS
12350	3408	4	.	.	.
12350	3409	1	Broad	broad	JJ
12350	3409	2	or	or	CC
12350	3409	3	fine	fine	JJ
12350	3409	4	noodles	noodle	NNS
12350	3409	5	are	be	VBP
12350	3409	6	equally	equally	RB
12350	3409	7	good	good	JJ
12350	3409	8	for	for	IN
12350	3409	9	this	this	DT
12350	3409	10	schalet	schalet	NN
12350	3409	11	.	.	.
12350	3410	1	If	if	IN
12350	3410	2	desired	desire	VBN
12350	3410	3	,	,	,
12350	3410	4	one	one	CD
12350	3410	5	tart	tart	JJ
12350	3410	6	apple	apple	NN
12350	3410	7	chopped	chop	VBD
12350	3410	8	very	very	RB
12350	3410	9	fine	fine	JJ
12350	3410	10	may	may	MD
12350	3410	11	be	be	VB
12350	3410	12	added	add	VBN
12350	3410	13	with	with	IN
12350	3410	14	the	the	DT
12350	3410	15	almonds	almond	NNS
12350	3410	16	.	.	.
12350	3411	1	CARROT	CARROT	NNP
12350	3411	2	SCHALET	SCHALET	NNP
12350	3411	3	Boil	Boil	NNP
12350	3411	4	one	one	CD
12350	3411	5	pound	pound	NN
12350	3411	6	of	of	IN
12350	3411	7	carrots	carrot	NNS
12350	3411	8	,	,	,
12350	3411	9	let	let	VB
12350	3411	10	them	-PRON-	PRP
12350	3411	11	get	get	VB
12350	3411	12	perfectly	perfectly	RB
12350	3411	13	cold	cold	JJ
12350	3411	14	before	before	IN
12350	3411	15	grating	grate	VBG
12350	3411	16	them	-PRON-	PRP
12350	3411	17	.	.	.
12350	3412	1	In	in	IN
12350	3412	2	the	the	DT
12350	3412	3	meanwhile	meanwhile	NN
12350	3412	4	cream	cream	NN
12350	3412	5	a	a	DT
12350	3412	6	heaping	heaping	NN
12350	3412	7	tablespoon	tablespoon	NN
12350	3412	8	of	of	IN
12350	3412	9	drippings	dripping	NNS
12350	3412	10	or	or	CC
12350	3412	11	chicken	chicken	NN
12350	3412	12	fat	fat	NN
12350	3412	13	and	and	CC
12350	3412	14	four	four	CD
12350	3412	15	tablespoons	tablespoon	NNS
12350	3412	16	of	of	IN
12350	3412	17	sugar	sugar	NN
12350	3412	18	,	,	,
12350	3412	19	add	add	VB
12350	3412	20	gradually	gradually	RB
12350	3412	21	the	the	DT
12350	3412	22	yolks	yolk	NNS
12350	3412	23	of	of	IN
12350	3412	24	four	four	CD
12350	3412	25	eggs	egg	NNS
12350	3412	26	,	,	,
12350	3412	27	the	the	DT
12350	3412	28	grated	grate	VBN
12350	3412	29	peel	peel	NN
12350	3412	30	of	of	IN
12350	3412	31	one	one	CD
12350	3412	32	lemon	lemon	NN
12350	3412	33	,	,	,
12350	3412	34	one	one	CD
12350	3412	35	teaspoon	teaspoon	NN
12350	3412	36	of	of	IN
12350	3412	37	cinnamon	cinnamon	NN
12350	3412	38	,	,	,
12350	3412	39	a	a	DT
12350	3412	40	little	little	JJ
12350	3412	41	grated	grated	JJ
12350	3412	42	nutmeg	nutmeg	NNS
12350	3412	43	,	,	,
12350	3412	44	three	three	CD
12350	3412	45	tablespoons	tablespoon	NNS
12350	3412	46	of	of	IN
12350	3412	47	flour	flour	NN
12350	3412	48	,	,	,
12350	3412	49	one	one	CD
12350	3412	50	teaspoon	teaspoon	NN
12350	3412	51	of	of	IN
12350	3412	52	baking	baking	NN
12350	3412	53	-	-	HYPH
12350	3412	54	powder	powder	NN
12350	3412	55	,	,	,
12350	3412	56	pinch	pinch	NN
12350	3412	57	of	of	IN
12350	3412	58	salt	salt	NN
12350	3412	59	,	,	,
12350	3412	60	and	and	CC
12350	3412	61	the	the	DT
12350	3412	62	beaten	beaten	JJ
12350	3412	63	whites	white	NNS
12350	3412	64	last	last	RB
12350	3412	65	.	.	.
12350	3413	1	Heat	heat	VB
12350	3413	2	a	a	DT
12350	3413	3	few	few	JJ
12350	3413	4	tablespoons	tablespoon	NNS
12350	3413	5	of	of	IN
12350	3413	6	fat	fat	NN
12350	3413	7	in	in	IN
12350	3413	8	a	a	DT
12350	3413	9	pudding	pudding	JJ
12350	3413	10	dish	dish	NN
12350	3413	11	,	,	,
12350	3413	12	pour	pour	VBP
12350	3413	13	in	in	IN
12350	3413	14	the	the	DT
12350	3413	15	mixture	mixture	NN
12350	3413	16	and	and	CC
12350	3413	17	bake	bake	VB
12350	3413	18	in	in	RP
12350	3413	19	a	a	DT
12350	3413	20	moderate	moderate	JJ
12350	3413	21	oven	oven	NNP
12350	3413	22	one	one	CD
12350	3413	23	hour	hour	NN
12350	3413	24	,	,	,
12350	3413	25	then	then	RB
12350	3413	26	sprinkle	sprinkle	VB
12350	3413	27	sugar	sugar	NN
12350	3413	28	and	and	CC
12350	3413	29	cinnamon	cinnamon	NN
12350	3413	30	and	and	CC
12350	3413	31	return	return	VB
12350	3413	32	to	to	IN
12350	3413	33	oven	oven	NNP
12350	3413	34	for	for	IN
12350	3413	35	a	a	DT
12350	3413	36	few	few	JJ
12350	3413	37	moments	moment	NNS
12350	3413	38	to	to	TO
12350	3413	39	brown	brown	VB
12350	3413	40	.	.	.
12350	3414	1	Serve	serve	VB
12350	3414	2	hot	hot	JJ
12350	3414	3	.	.	.
12350	3415	1	SEVEN	SEVEN	NNS
12350	3415	2	LAYER	LAYER	NNP
12350	3415	3	SCHALET	SCHALET	NNS
12350	3415	4	Take	take	VBP
12350	3415	5	two	two	CD
12350	3415	6	cups	cup	NNS
12350	3415	7	of	of	IN
12350	3415	8	flour	flour	NN
12350	3415	9	,	,	,
12350	3415	10	one	one	CD
12350	3415	11	egg	egg	NN
12350	3415	12	,	,	,
12350	3415	13	three	three	CD
12350	3415	14	tablespoons	tablespoon	NNS
12350	3415	15	of	of	IN
12350	3415	16	fat	fat	NN
12350	3415	17	,	,	,
12350	3415	18	one	one	CD
12350	3415	19	cup	cup	NN
12350	3415	20	of	of	IN
12350	3415	21	water	water	NN
12350	3415	22	,	,	,
12350	3415	23	a	a	DT
12350	3415	24	little	little	JJ
12350	3415	25	sugar	sugar	NN
12350	3415	26	,	,	,
12350	3415	27	pinch	pinch	NN
12350	3415	28	of	of	IN
12350	3415	29	salt	salt	NN
12350	3415	30	,	,	,
12350	3415	31	and	and	CC
12350	3415	32	knead	knead	NNP
12350	3415	33	lightly	lightly	RB
12350	3415	34	.	.	.
12350	3416	1	Put	put	VB
12350	3416	2	dough	dough	NN
12350	3416	3	aside	aside	RB
12350	3416	4	in	in	IN
12350	3416	5	a	a	DT
12350	3416	6	cold	cold	JJ
12350	3416	7	place	place	NN
12350	3416	8	while	while	IN
12350	3416	9	you	-PRON-	PRP
12350	3416	10	prepare	prepare	VBP
12350	3416	11	a	a	DT
12350	3416	12	mixture	mixture	NN
12350	3416	13	of	of	IN
12350	3416	14	one	one	CD
12350	3416	15	cup	cup	NN
12350	3416	16	of	of	IN
12350	3416	17	sugar	sugar	NN
12350	3416	18	,	,	,
12350	3416	19	one	one	CD
12350	3416	20	and	and	CC
12350	3416	21	one	one	CD
12350	3416	22	-	-	HYPH
12350	3416	23	half	half	NN
12350	3416	24	teaspoons	teaspoon	NNS
12350	3416	25	of	of	IN
12350	3416	26	cinnamon	cinnamon	NN
12350	3416	27	and	and	CC
12350	3416	28	three	three	CD
12350	3416	29	tablespoons	tablespoon	NNS
12350	3416	30	of	of	IN
12350	3416	31	bread	bread	NN
12350	3416	32	crumbs	crumb	NNS
12350	3416	33	.	.	.
12350	3417	1	Cut	cut	NN
12350	3417	2	dough	dough	NN
12350	3417	3	in	in	IN
12350	3417	4	seven	seven	CD
12350	3417	5	pieces	piece	NNS
12350	3417	6	and	and	CC
12350	3417	7	roll	roll	VB
12350	3417	8	out	out	RP
12350	3417	9	each	each	DT
12350	3417	10	piece	piece	NN
12350	3417	11	separately	separately	RB
12350	3417	12	.	.	.
12350	3418	1	Place	place	VB
12350	3418	2	one	one	CD
12350	3418	3	layer	layer	NN
12350	3418	4	on	on	IN
12350	3418	5	a	a	DT
12350	3418	6	greased	grease	VBN
12350	3418	7	baking	baking	NN
12350	3418	8	-	-	HYPH
12350	3418	9	tin	tin	NN
12350	3418	10	and	and	CC
12350	3418	11	spread	spread	VB
12350	3418	12	the	the	DT
12350	3418	13	layer	layer	NN
12350	3418	14	with	with	IN
12350	3418	15	melted	melted	JJ
12350	3418	16	fat	fat	JJ
12350	3418	17	and	and	CC
12350	3418	18	sprinkle	sprinkle	VB
12350	3418	19	with	with	IN
12350	3418	20	sugar	sugar	NN
12350	3418	21	and	and	CC
12350	3418	22	cinnamon	cinnamon	NN
12350	3418	23	;	;	:
12350	3418	24	place	place	NN
12350	3418	25	upon	upon	IN
12350	3418	26	this	this	DT
12350	3418	27	the	the	DT
12350	3418	28	second	second	JJ
12350	3418	29	layer	layer	NN
12350	3418	30	,	,	,
12350	3418	31	sprinkle	sprinkle	VB
12350	3418	32	on	on	IN
12350	3418	33	this	this	DT
12350	3418	34	two	two	CD
12350	3418	35	ounces	ounce	NNS
12350	3418	36	of	of	IN
12350	3418	37	sweet	sweet	JJ
12350	3418	38	and	and	CC
12350	3418	39	bitter	bitter	JJ
12350	3418	40	almonds	almond	NNS
12350	3418	41	which	which	WDT
12350	3418	42	have	have	VBP
12350	3418	43	been	be	VBN
12350	3418	44	grated	grate	VBN
12350	3418	45	and	and	CC
12350	3418	46	mixed	mix	VBN
12350	3418	47	with	with	IN
12350	3418	48	sugar	sugar	NN
12350	3418	49	;	;	:
12350	3418	50	over	over	IN
12350	3418	51	this	this	DT
12350	3418	52	place	place	NN
12350	3418	53	the	the	DT
12350	3418	54	third	third	JJ
12350	3418	55	layer	layer	NN
12350	3418	56	and	and	CC
12350	3418	57	spread	spread	VB
12350	3418	58	with	with	IN
12350	3418	59	oil	oil	NN
12350	3418	60	,	,	,
12350	3418	61	sprinkle	sprinkle	VB
12350	3418	62	with	with	IN
12350	3418	63	cinnamon	cinnamon	NN
12350	3418	64	and	and	CC
12350	3418	65	sugar	sugar	NN
12350	3418	66	and	and	CC
12350	3418	67	one	one	CD
12350	3418	68	-	-	HYPH
12350	3418	69	half	half	NN
12350	3418	70	pound	pound	NN
12350	3418	71	of	of	IN
12350	3418	72	cleaned	clean	VBN
12350	3418	73	,	,	,
12350	3418	74	seedless	seedless	NN
12350	3418	75	raisins	raisin	NNS
12350	3418	76	.	.	.
12350	3419	1	Place	place	VB
12350	3419	2	the	the	DT
12350	3419	3	fourth	fourth	JJ
12350	3419	4	layer	layer	NN
12350	3419	5	on	on	RP
12350	3419	6	and	and	CC
12350	3419	7	spread	spread	VBN
12350	3419	8	with	with	IN
12350	3419	9	jelly	jelly	NNP
12350	3419	10	and	and	CC
12350	3419	11	one	one	CD
12350	3419	12	-	-	HYPH
12350	3419	13	half	half	NN
12350	3419	14	pound	pound	NN
12350	3419	15	of	of	IN
12350	3419	16	citron	citron	NN
12350	3419	17	cut	cut	VBD
12350	3419	18	up	up	RP
12350	3419	19	very	very	RB
12350	3419	20	small	small	JJ
12350	3419	21	.	.	.
12350	3420	1	Cover	cover	VB
12350	3420	2	over	over	RP
12350	3420	3	with	with	IN
12350	3420	4	another	another	DT
12350	3420	5	layer	layer	NN
12350	3420	6	,	,	,
12350	3420	7	spread	spread	VB
12350	3420	8	fat	fat	JJ
12350	3420	9	and	and	CC
12350	3420	10	sprinkle	sprinkle	VB
12350	3420	11	with	with	IN
12350	3420	12	cinnamon	cinnamon	NN
12350	3420	13	and	and	CC
12350	3420	14	sugar	sugar	NN
12350	3420	15	and	and	CC
12350	3420	16	grated	grate	VBD
12350	3420	17	lemon	lemon	NN
12350	3420	18	peel	peel	NN
12350	3420	19	and	and	CC
12350	3420	20	juice	juice	NN
12350	3420	21	of	of	IN
12350	3420	22	lemon	lemon	NN
12350	3420	23	.	.	.
12350	3421	1	Place	place	VB
12350	3421	2	the	the	DT
12350	3421	3	sixth	sixth	JJ
12350	3421	4	layer	layer	NN
12350	3421	5	and	and	CC
12350	3421	6	spread	spread	VB
12350	3421	7	and	and	CC
12350	3421	8	sprinkle	sprinkle	VB
12350	3421	9	with	with	IN
12350	3421	10	sugar	sugar	NN
12350	3421	11	and	and	CC
12350	3421	12	cinnamon	cinnamon	NN
12350	3421	13	.	.	.
12350	3422	1	Put	put	VB
12350	3422	2	on	on	RP
12350	3422	3	the	the	DT
12350	3422	4	last	last	JJ
12350	3422	5	layer	layer	NN
12350	3422	6	and	and	CC
12350	3422	7	spread	spread	VB
12350	3422	8	with	with	IN
12350	3422	9	fat	fat	NN
12350	3422	10	and	and	CC
12350	3422	11	sprinkle	sprinkle	VB
12350	3422	12	with	with	IN
12350	3422	13	sugar	sugar	NN
12350	3422	14	and	and	CC
12350	3422	15	cinnamon	cinnamon	NN
12350	3422	16	.	.	.
12350	3423	1	Cut	cut	VB
12350	3423	2	in	in	IN
12350	3423	3	four	four	CD
12350	3423	4	-	-	HYPH
12350	3423	5	cornered	cornered	JJ
12350	3423	6	pieces	piece	NNS
12350	3423	7	and	and	CC
12350	3423	8	bake	bake	VB
12350	3423	9	thoroughly	thoroughly	RB
12350	3423	10	and	and	CC
12350	3423	11	until	until	IN
12350	3423	12	a	a	DT
12350	3423	13	nice	nice	JJ
12350	3423	14	brown	brown	NN
12350	3423	15	.	.	.
12350	3424	1	This	this	DT
12350	3424	2	schalet	schalet	NN
12350	3424	3	may	may	MD
12350	3424	4	be	be	VB
12350	3424	5	made	make	VBN
12350	3424	6	and	and	CC
12350	3424	7	left	leave	VBN
12350	3424	8	whole	whole	RB
12350	3424	9	;	;	:
12350	3424	10	a	a	DT
12350	3424	11	frosting	frosting	JJ
12350	3424	12	put	put	NN
12350	3424	13	on	on	IN
12350	3424	14	top	top	NN
12350	3424	15	and	and	CC
12350	3424	16	when	when	WRB
12350	3424	17	well	well	RB
12350	3424	18	baked	baked	NNP
12350	3424	19	will	will	MD
12350	3424	20	keep	keep	VB
12350	3424	21	for	for	IN
12350	3424	22	a	a	DT
12350	3424	23	month	month	NN
12350	3424	24	or	or	CC
12350	3424	25	more	more	JJR
12350	3424	26	.	.	.
12350	3425	1	BOILED	BOILED	NNP
12350	3425	2	POTATO	POTATO	NNP
12350	3425	3	PUDDING	pudding	NN
12350	3425	4	Stir	Stir	NNP
12350	3425	5	the	the	DT
12350	3425	6	yolks	yolk	NNS
12350	3425	7	of	of	IN
12350	3425	8	four	four	CD
12350	3425	9	eggs	egg	NNS
12350	3425	10	with	with	IN
12350	3425	11	one	one	CD
12350	3425	12	-	-	HYPH
12350	3425	13	half	half	NN
12350	3425	14	cup	cup	NN
12350	3425	15	of	of	IN
12350	3425	16	sugar	sugar	NN
12350	3425	17	,	,	,
12350	3425	18	add	add	VB
12350	3425	19	one	one	CD
12350	3425	20	-	-	HYPH
12350	3425	21	half	half	NN
12350	3425	22	cup	cup	NN
12350	3425	23	of	of	IN
12350	3425	24	blanched	blanch	VBN
12350	3425	25	and	and	CC
12350	3425	26	pounded	pound	VBD
12350	3425	27	almonds	almond	NNS
12350	3425	28	;	;	:
12350	3425	29	grate	grate	VB
12350	3425	30	in	in	IN
12350	3425	31	the	the	DT
12350	3425	32	peel	peel	NN
12350	3425	33	,	,	,
12350	3425	34	also	also	RB
12350	3425	35	the	the	DT
12350	3425	36	juice	juice	NN
12350	3425	37	of	of	IN
12350	3425	38	one	one	CD
12350	3425	39	lemon	lemon	NN
12350	3425	40	,	,	,
12350	3425	41	one	one	CD
12350	3425	42	-	-	HYPH
12350	3425	43	half	half	NN
12350	3425	44	pound	pound	NN
12350	3425	45	of	of	IN
12350	3425	46	grated	grate	VBN
12350	3425	47	potatoes	potato	NNS
12350	3425	48	that	that	WDT
12350	3425	49	have	have	VBP
12350	3425	50	been	be	VBN
12350	3425	51	boiled	boil	VBN
12350	3425	52	the	the	DT
12350	3425	53	day	day	NN
12350	3425	54	before	before	RB
12350	3425	55	.	.	.
12350	3426	1	Lastly	lastly	RB
12350	3426	2	add	add	VB
12350	3426	3	the	the	DT
12350	3426	4	stiffly	stiffly	JJ
12350	3426	5	beaten	beat	VBN
12350	3426	6	whites	white	NNS
12350	3426	7	,	,	,
12350	3426	8	some	some	DT
12350	3426	9	salt	salt	NN
12350	3426	10	and	and	CC
12350	3426	11	more	more	JJR
12350	3426	12	potatoes	potato	NNS
12350	3426	13	,	,	,
12350	3426	14	if	if	IN
12350	3426	15	necessary	necessary	JJ
12350	3426	16	.	.	.
12350	3427	1	Grease	grease	VB
12350	3427	2	your	-PRON-	PRP$
12350	3427	3	pudding	pudding	JJ
12350	3427	4	-	-	HYPH
12350	3427	5	pan	pan	NN
12350	3427	6	well	well	RB
12350	3427	7	,	,	,
12350	3427	8	pour	pour	VBP
12350	3427	9	in	in	IN
12350	3427	10	the	the	DT
12350	3427	11	mixture	mixture	NN
12350	3427	12	and	and	CC
12350	3427	13	bake	bake	NN
12350	3427	14	.	.	.
12350	3428	1	Set	Set	VBN
12350	3428	2	in	in	IN
12350	3428	3	a	a	DT
12350	3428	4	pan	pan	NN
12350	3428	5	of	of	IN
12350	3428	6	water	water	NN
12350	3428	7	in	in	IN
12350	3428	8	oven	oven	NNP
12350	3428	9	;	;	:
12350	3428	10	water	water	NN
12350	3428	11	in	in	IN
12350	3428	12	pan	pan	NNP
12350	3428	13	must	must	MD
12350	3428	14	not	not	RB
12350	3428	15	reach	reach	VB
12350	3428	16	higher	high	JJR
12350	3428	17	than	than	IN
12350	3428	18	one	one	CD
12350	3428	19	-	-	HYPH
12350	3428	20	half	half	NN
12350	3428	21	way	way	NN
12350	3428	22	up	up	IN
12350	3428	23	the	the	DT
12350	3428	24	pudding	pudding	NN
12350	3428	25	-	-	HYPH
12350	3428	26	form	form	NN
12350	3428	27	.	.	.
12350	3429	1	Bake	bake	VB
12350	3429	2	one	one	CD
12350	3429	3	-	-	HYPH
12350	3429	4	half	half	NN
12350	3429	5	hour	hour	NN
12350	3429	6	.	.	.
12350	3430	1	Turn	turn	VB
12350	3430	2	out	out	RP
12350	3430	3	on	on	IN
12350	3430	4	platter	platter	NN
12350	3430	5	and	and	CC
12350	3430	6	serve	serve	VB
12350	3430	7	with	with	IN
12350	3430	8	a	a	DT
12350	3430	9	wine	wine	NN
12350	3430	10	,	,	,
12350	3430	11	chocolate	chocolate	NN
12350	3430	12	,	,	,
12350	3430	13	or	or	CC
12350	3430	14	lemon	lemon	NN
12350	3430	15	sauce	sauce	NN
12350	3430	16	.	.	.
12350	3431	1	One	one	PRP
12350	3431	2	can	can	MD
12350	3431	3	bake	bake	VB
12350	3431	4	in	in	RP
12350	3431	5	an	an	DT
12350	3431	6	iron	iron	NN
12350	3431	7	pudding	pudding	NN
12350	3431	8	-	-	HYPH
12350	3431	9	form	form	NN
12350	3431	10	without	without	IN
12350	3431	11	the	the	DT
12350	3431	12	water	water	NN
12350	3431	13	.	.	.
12350	3432	1	POTATO	POTATO	NNP
12350	3432	2	SCHALET	SCHALET	NNP
12350	3432	3	Peel	peel	NN
12350	3432	4	and	and	CC
12350	3432	5	grate	grate	VB
12350	3432	6	five	five	CD
12350	3432	7	or	or	CC
12350	3432	8	six	six	CD
12350	3432	9	large	large	JJ
12350	3432	10	potatoes	potato	NNS
12350	3432	11	and	and	CC
12350	3432	12	one	one	CD
12350	3432	13	onion	onion	NN
12350	3432	14	.	.	.
12350	3433	1	Soak	soak	VB
12350	3433	2	some	some	DT
12350	3433	3	bread	bread	NN
12350	3433	4	and	and	CC
12350	3433	5	two	two	CD
12350	3433	6	or	or	CC
12350	3433	7	three	three	CD
12350	3433	8	crackers	cracker	NNS
12350	3433	9	.	.	.
12350	3434	1	Press	press	VB
12350	3434	2	out	out	RP
12350	3434	3	the	the	DT
12350	3434	4	water	water	NN
12350	3434	5	and	and	CC
12350	3434	6	add	add	VB
12350	3434	7	to	to	IN
12350	3434	8	the	the	DT
12350	3434	9	potatoes	potato	NNS
12350	3434	10	and	and	CC
12350	3434	11	onion	onion	NN
12350	3434	12	,	,	,
12350	3434	13	salt	salt	NN
12350	3434	14	to	to	IN
12350	3434	15	taste	taste	NN
12350	3434	16	.	.	.
12350	3435	1	Add	add	VB
12350	3435	2	two	two	CD
12350	3435	3	tablespoons	tablespoon	NNS
12350	3435	4	of	of	IN
12350	3435	5	boiling	boil	VBG
12350	3435	6	fat	fat	NN
12350	3435	7	and	and	CC
12350	3435	8	one	one	CD
12350	3435	9	beaten	beat	VBN
12350	3435	10	egg	egg	NN
12350	3435	11	.	.	.
12350	3436	1	Have	have	VBP
12350	3436	2	plenty	plenty	NN
12350	3436	3	of	of	IN
12350	3436	4	hot	hot	JJ
12350	3436	5	fat	fat	NN
12350	3436	6	in	in	IN
12350	3436	7	pan	pan	NN
12350	3436	8	,	,	,
12350	3436	9	put	put	VBN
12350	3436	10	in	in	IN
12350	3436	11	the	the	DT
12350	3436	12	pudding	pudding	NN
12350	3436	13	,	,	,
12350	3436	14	pour	pour	VBP
12350	3436	15	over	over	IN
12350	3436	16	it	-PRON-	PRP
12350	3436	17	one	one	CD
12350	3436	18	cup	cup	NN
12350	3436	19	of	of	IN
12350	3436	20	cold	cold	JJ
12350	3436	21	water	water	NN
12350	3436	22	.	.	.
12350	3437	1	Bake	bake	VB
12350	3437	2	in	in	IN
12350	3437	3	hot	hot	JJ
12350	3437	4	oven	oven	NNP
12350	3437	5	one	one	CD
12350	3437	6	hour	hour	NN
12350	3437	7	.	.	.
12350	3438	1	Two	two	CD
12350	3438	2	slices	slice	NNS
12350	3438	3	of	of	IN
12350	3438	4	white	white	JJ
12350	3438	5	bread	bread	NN
12350	3438	6	,	,	,
12350	3438	7	one	one	CD
12350	3438	8	inch	inch	NN
12350	3438	9	thick	thick	JJ
12350	3438	10	,	,	,
12350	3438	11	will	will	MD
12350	3438	12	be	be	VB
12350	3438	13	sufficient	sufficient	JJ
12350	3438	14	bread	bread	NN
12350	3438	15	for	for	IN
12350	3438	16	this	this	DT
12350	3438	17	schalet	schalet	NN
12350	3438	18	.	.	.
12350	3439	1	SWEET	SWEET	NNP
12350	3439	2	POTATO	potato	NN
12350	3439	3	PUDDING	pudding	NN
12350	3439	4	Take	take	VB
12350	3439	5	one	one	CD
12350	3439	6	quart	quart	NN
12350	3439	7	of	of	IN
12350	3439	8	grated	grate	VBN
12350	3439	9	,	,	,
12350	3439	10	raw	raw	JJ
12350	3439	11	sweet	sweet	JJ
12350	3439	12	potatoes	potato	NNS
12350	3439	13	,	,	,
12350	3439	14	one	one	CD
12350	3439	15	tablespoon	tablespoon	NN
12350	3439	16	leach	leach	NN
12350	3439	17	of	of	IN
12350	3439	18	meat	meat	NN
12350	3439	19	fat	fat	NN
12350	3439	20	and	and	CC
12350	3439	21	chicken	chicken	NN
12350	3439	22	fat	fat	NN
12350	3439	23	,	,	,
12350	3439	24	one	one	CD
12350	3439	25	half	half	JJ
12350	3439	26	pound	pound	NN
12350	3439	27	of	of	IN
12350	3439	28	brown	brown	JJ
12350	3439	29	sugar	sugar	NN
12350	3439	30	,	,	,
12350	3439	31	one	one	CD
12350	3439	32	-	-	HYPH
12350	3439	33	half	half	NN
12350	3439	34	pint	pint	NN
12350	3439	35	of	of	IN
12350	3439	36	molasses	molasse	NNS
12350	3439	37	,	,	,
12350	3439	38	one	one	CD
12350	3439	39	and	and	CC
12350	3439	40	one	one	CD
12350	3439	41	-	-	HYPH
12350	3439	42	half	half	NN
12350	3439	43	pints	pint	NNS
12350	3439	44	of	of	IN
12350	3439	45	cold	cold	JJ
12350	3439	46	water	water	NN
12350	3439	47	,	,	,
12350	3439	48	one	one	CD
12350	3439	49	saltspoon	saltspoon	NN
12350	3439	50	of	of	IN
12350	3439	51	salt	salt	NN
12350	3439	52	and	and	CC
12350	3439	53	a	a	DT
12350	3439	54	little	little	JJ
12350	3439	55	black	black	JJ
12350	3439	56	pepper	pepper	NN
12350	3439	57	,	,	,
12350	3439	58	grated	grate	VBD
12350	3439	59	orange	orange	NN
12350	3439	60	peel	peel	NN
12350	3439	61	,	,	,
12350	3439	62	ginger	ginger	NN
12350	3439	63	,	,	,
12350	3439	64	nutmeg	nutmeg	NNP
12350	3439	65	and	and	CC
12350	3439	66	cinnamon	cinnamon	NNP
12350	3439	67	to	to	TO
12350	3439	68	taste	taste	VB
12350	3439	69	.	.	.
12350	3440	1	Pour	pour	VB
12350	3440	2	into	into	IN
12350	3440	3	greased	grease	VBN
12350	3440	4	baking	baking	NN
12350	3440	5	-	-	HYPH
12350	3440	6	pan	pan	NN
12350	3440	7	and	and	CC
12350	3440	8	bake	bake	NN
12350	3440	9	until	until	IN
12350	3440	10	it	-PRON-	PRP
12350	3440	11	jellies	jelly	VBZ
12350	3440	12	.	.	.
12350	3441	1	Bake	bake	VB
12350	3441	2	in	in	IN
12350	3441	3	moderate	moderate	JJ
12350	3441	4	oven	oven	NN
12350	3441	5	.	.	.
12350	3442	1	May	May	MD
12350	3442	2	be	be	VB
12350	3442	3	eaten	eat	VBN
12350	3442	4	as	as	IN
12350	3442	5	a	a	DT
12350	3442	6	dessert	dessert	NN
12350	3442	7	,	,	,
12350	3442	8	warm	warm	JJ
12350	3442	9	or	or	CC
12350	3442	10	cold	cold	JJ
12350	3442	11	.	.	.
12350	3443	1	APPLE	APPLE	NNP
12350	3443	2	STRUDEL	STRUDEL	NNP
12350	3443	3	,	,	,
12350	3443	4	No	no	UH
12350	3443	5	.	.	.
12350	3444	1	1	1	CD
12350	3444	2	Sift	Sift	NNP
12350	3444	3	two	two	CD
12350	3444	4	cups	cup	NNS
12350	3444	5	of	of	IN
12350	3444	6	flour	flour	NN
12350	3444	7	,	,	,
12350	3444	8	add	add	VB
12350	3444	9	pinch	pinch	NN
12350	3444	10	of	of	IN
12350	3444	11	salt	salt	NN
12350	3444	12	and	and	CC
12350	3444	13	one	one	CD
12350	3444	14	teaspoon	teaspoon	NN
12350	3444	15	of	of	IN
12350	3444	16	powdered	powdered	JJ
12350	3444	17	sugar	sugar	NN
12350	3444	18	.	.	.
12350	3445	1	Stir	stir	VB
12350	3445	2	in	in	IN
12350	3445	3	slowly	slowly	RB
12350	3445	4	one	one	CD
12350	3445	5	cup	cup	NN
12350	3445	6	of	of	IN
12350	3445	7	lukewarm	lukewarm	JJ
12350	3445	8	water	water	NN
12350	3445	9	,	,	,
12350	3445	10	and	and	CC
12350	3445	11	work	work	VB
12350	3445	12	until	until	IN
12350	3445	13	dough	dough	NN
12350	3445	14	does	do	VBZ
12350	3445	15	not	not	RB
12350	3445	16	stick	stick	VB
12350	3445	17	to	to	IN
12350	3445	18	the	the	DT
12350	3445	19	hands	hand	NNS
12350	3445	20	.	.	.
12350	3446	1	Flour	Flour	NNP
12350	3446	2	board	board	NN
12350	3446	3	,	,	,
12350	3446	4	and	and	CC
12350	3446	5	roll	roll	NN
12350	3446	6	,	,	,
12350	3446	7	as	as	RB
12350	3446	8	thin	thin	JJ
12350	3446	9	as	as	IN
12350	3446	10	possible	possible	JJ
12350	3446	11	.	.	.
12350	3447	1	Do	do	VBP
12350	3447	2	not	not	RB
12350	3447	3	tear	tear	VB
12350	3447	4	.	.	.
12350	3448	1	Place	place	VB
12350	3448	2	a	a	DT
12350	3448	3	tablecloth	tablecloth	NN
12350	3448	4	on	on	IN
12350	3448	5	table	table	NN
12350	3448	6	,	,	,
12350	3448	7	put	put	VB
12350	3448	8	the	the	DT
12350	3448	9	rolled	roll	VBN
12350	3448	10	out	out	RP
12350	3448	11	dough	dough	NN
12350	3448	12	on	on	IN
12350	3448	13	it	-PRON-	PRP
12350	3448	14	,	,	,
12350	3448	15	and	and	CC
12350	3448	16	pull	pull	VB
12350	3448	17	gently	gently	RB
12350	3448	18	with	with	IN
12350	3448	19	the	the	DT
12350	3448	20	hands	hand	NNS
12350	3448	21	,	,	,
12350	3448	22	to	to	TO
12350	3448	23	get	get	VB
12350	3448	24	the	the	DT
12350	3448	25	dough	dough	NN
12350	3448	26	as	as	RB
12350	3448	27	thin	thin	JJ
12350	3448	28	as	as	IN
12350	3448	29	tissue	tissue	NN
12350	3448	30	paper	paper	NN
12350	3448	31	.	.	.
12350	3449	1	Have	have	VBP
12350	3449	2	ready	ready	JJ
12350	3449	3	six	six	CD
12350	3449	4	apples	apple	NNS
12350	3449	5	chopped	chop	VBN
12350	3449	6	fine	fine	JJ
12350	3449	7	,	,	,
12350	3449	8	and	and	CC
12350	3449	9	mixed	mix	VBN
12350	3449	10	with	with	IN
12350	3449	11	cinnamon	cinnamon	NN
12350	3449	12	,	,	,
12350	3449	13	sugar	sugar	NN
12350	3449	14	,	,	,
12350	3449	15	one	one	CD
12350	3449	16	-	-	HYPH
12350	3449	17	half	half	NN
12350	3449	18	cup	cup	NN
12350	3449	19	of	of	IN
12350	3449	20	seedless	seedless	NN
12350	3449	21	raisins	raisin	NNS
12350	3449	22	,	,	,
12350	3449	23	one	one	CD
12350	3449	24	-	-	HYPH
12350	3449	25	half	half	NN
12350	3449	26	cup	cup	NN
12350	3449	27	of	of	IN
12350	3449	28	currants	currant	NNS
12350	3449	29	.	.	.
12350	3450	1	Spread	spread	VB
12350	3450	2	this	this	DT
12350	3450	3	over	over	IN
12350	3450	4	the	the	DT
12350	3450	5	dough	dough	NN
12350	3450	6	with	with	IN
12350	3450	7	plenty	plenty	NN
12350	3450	8	of	of	IN
12350	3450	9	chicken	chicken	NN
12350	3450	10	-	-	HYPH
12350	3450	11	fat	fat	NN
12350	3450	12	or	or	CC
12350	3450	13	oil	oil	NN
12350	3450	14	all	all	DT
12350	3450	15	over	over	IN
12350	3450	16	the	the	DT
12350	3450	17	apples	apple	NNS
12350	3450	18	.	.	.
12350	3451	1	Take	take	VB
12350	3451	2	the	the	DT
12350	3451	3	tablecloth	tablecloth	NN
12350	3451	4	in	in	IN
12350	3451	5	both	both	DT
12350	3451	6	hands	hand	NNS
12350	3451	7	,	,	,
12350	3451	8	and	and	CC
12350	3451	9	roll	roll	VB
12350	3451	10	the	the	DT
12350	3451	11	strudel	strudel	NN
12350	3451	12	,	,	,
12350	3451	13	over	over	RB
12350	3451	14	and	and	CC
12350	3451	15	over	over	RB
12350	3451	16	,	,	,
12350	3451	17	holding	hold	VBG
12350	3451	18	the	the	DT
12350	3451	19	cloth	cloth	NN
12350	3451	20	high	high	RB
12350	3451	21	,	,	,
12350	3451	22	and	and	CC
12350	3451	23	the	the	DT
12350	3451	24	strudel	strudel	NN
12350	3451	25	will	will	MD
12350	3451	26	almost	almost	RB
12350	3451	27	roll	roll	VB
12350	3451	28	itself	-PRON-	PRP
12350	3451	29	.	.	.
12350	3452	1	Grease	grease	VB
12350	3452	2	a	a	DT
12350	3452	3	baking	baking	NN
12350	3452	4	-	-	HYPH
12350	3452	5	pan	pan	NN
12350	3452	6	,	,	,
12350	3452	7	hold	hold	VB
12350	3452	8	to	to	IN
12350	3452	9	the	the	DT
12350	3452	10	edge	edge	NN
12350	3452	11	of	of	IN
12350	3452	12	the	the	DT
12350	3452	13	cloth	cloth	NN
12350	3452	14	,	,	,
12350	3452	15	and	and	CC
12350	3452	16	roll	roll	VB
12350	3452	17	the	the	DT
12350	3452	18	strudel	strudel	NN
12350	3452	19	in	in	RP
12350	3452	20	.	.	.
12350	3453	1	Bake	bake	VB
12350	3453	2	brown	brown	NNP
12350	3453	3	,	,	,
12350	3453	4	basting	baste	VBG
12350	3453	5	often	often	RB
12350	3453	6	with	with	IN
12350	3453	7	fat	fat	NN
12350	3453	8	or	or	CC
12350	3453	9	oil	oil	NN
12350	3453	10	.	.	.
12350	3454	1	APPLE	APPLE	NNP
12350	3454	2	STRUDEL	STRUDEL	NNP
12350	3454	3	,	,	,
12350	3454	4	No	no	UH
12350	3454	5	.	.	.
12350	3455	1	2	2	LS
12350	3455	2	Into	into	IN
12350	3455	3	a	a	DT
12350	3455	4	large	large	JJ
12350	3455	5	mixing	mix	VBG
12350	3455	6	bowl	bowl	NN
12350	3455	7	place	place	NN
12350	3455	8	one	one	CD
12350	3455	9	and	and	CC
12350	3455	10	one	one	CD
12350	3455	11	-	-	HYPH
12350	3455	12	half	half	NN
12350	3455	13	cups	cup	NNS
12350	3455	14	of	of	IN
12350	3455	15	flour	flour	NN
12350	3455	16	and	and	CC
12350	3455	17	one	one	CD
12350	3455	18	-	-	HYPH
12350	3455	19	quarter	quarter	NN
12350	3455	20	teaspoon	teaspoon	NN
12350	3455	21	of	of	IN
12350	3455	22	salt	salt	NN
12350	3455	23	.	.	.
12350	3456	1	Beat	beat	VB
12350	3456	2	one	one	CD
12350	3456	3	egg	egg	NN
12350	3456	4	lightly	lightly	RB
12350	3456	5	and	and	CC
12350	3456	6	add	add	VB
12350	3456	7	it	-PRON-	PRP
12350	3456	8	to	to	IN
12350	3456	9	one	one	CD
12350	3456	10	-	-	HYPH
12350	3456	11	third	third	NN
12350	3456	12	cup	cup	NN
12350	3456	13	of	of	IN
12350	3456	14	warm	warm	JJ
12350	3456	15	water	water	NN
12350	3456	16	and	and	CC
12350	3456	17	combine	combine	VB
12350	3456	18	the	the	DT
12350	3456	19	two	two	CD
12350	3456	20	mixtures	mixture	NNS
12350	3456	21	.	.	.
12350	3457	1	Mix	mix	VB
12350	3457	2	the	the	DT
12350	3457	3	dough	dough	NN
12350	3457	4	quickly	quickly	RB
12350	3457	5	with	with	IN
12350	3457	6	a	a	DT
12350	3457	7	knife	knife	NN
12350	3457	8	;	;	:
12350	3457	9	then	then	RB
12350	3457	10	knead	knead	VB
12350	3457	11	it	-PRON-	PRP
12350	3457	12	,	,	,
12350	3457	13	place	place	NN
12350	3457	14	on	on	IN
12350	3457	15	board	board	NN
12350	3457	16	,	,	,
12350	3457	17	stretching	stretch	VBG
12350	3457	18	it	-PRON-	PRP
12350	3457	19	up	up	RP
12350	3457	20	and	and	CC
12350	3457	21	down	down	RB
12350	3457	22	to	to	TO
12350	3457	23	make	make	VB
12350	3457	24	it	-PRON-	PRP
12350	3457	25	elastic	elastic	JJ
12350	3457	26	,	,	,
12350	3457	27	until	until	IN
12350	3457	28	it	-PRON-	PRP
12350	3457	29	leaves	leave	VBZ
12350	3457	30	the	the	DT
12350	3457	31	board	board	NN
12350	3457	32	clean	clean	JJ
12350	3457	33	.	.	.
12350	3458	1	Now	now	RB
12350	3458	2	toss	toss	VB
12350	3458	3	it	-PRON-	PRP
12350	3458	4	on	on	IN
12350	3458	5	a	a	DT
12350	3458	6	well	well	RB
12350	3458	7	-	-	HYPH
12350	3458	8	floured	flour	VBN
12350	3458	9	board	board	NN
12350	3458	10	,	,	,
12350	3458	11	cover	cover	VB
12350	3458	12	with	with	IN
12350	3458	13	a	a	DT
12350	3458	14	hot	hot	JJ
12350	3458	15	bowl	bowl	NN
12350	3458	16	and	and	CC
12350	3458	17	keep	keep	VB
12350	3458	18	in	in	RP
12350	3458	19	a	a	DT
12350	3458	20	warm	warm	JJ
12350	3458	21	place	place	NN
12350	3458	22	.	.	.
12350	3459	1	While	while	IN
12350	3459	2	preparing	prepare	VBG
12350	3459	3	the	the	DT
12350	3459	4	filling	filling	NN
12350	3459	5	lay	lie	VBD
12350	3459	6	the	the	DT
12350	3459	7	dough	dough	NN
12350	3459	8	in	in	IN
12350	3459	9	the	the	DT
12350	3459	10	centre	centre	NN
12350	3459	11	of	of	IN
12350	3459	12	a	a	DT
12350	3459	13	well	well	RB
12350	3459	14	-	-	HYPH
12350	3459	15	floured	flour	VBN
12350	3459	16	tablecloth	tablecloth	NN
12350	3459	17	on	on	IN
12350	3459	18	the	the	DT
12350	3459	19	table	table	NN
12350	3459	20	;	;	:
12350	3459	21	roll	roll	VB
12350	3459	22	out	out	RP
12350	3459	23	a	a	DT
12350	3459	24	little	little	JJ
12350	3459	25	,	,	,
12350	3459	26	brush	brush	NN
12350	3459	27	well	well	RB
12350	3459	28	with	with	IN
12350	3459	29	some	some	DT
12350	3459	30	melted	melted	JJ
12350	3459	31	butter	butter	NN
12350	3459	32	,	,	,
12350	3459	33	and	and	CC
12350	3459	34	with	with	IN
12350	3459	35	hands	hand	NNS
12350	3459	36	under	under	IN
12350	3459	37	dough	dough	NN
12350	3459	38	,	,	,
12350	3459	39	palms	palm	NNS
12350	3459	40	down	down	RB
12350	3459	41	,	,	,
12350	3459	42	pull	pull	VB
12350	3459	43	and	and	CC
12350	3459	44	stretch	stretch	VB
12350	3459	45	the	the	DT
12350	3459	46	dough	dough	NN
12350	3459	47	gently	gently	RB
12350	3459	48	,	,	,
12350	3459	49	until	until	IN
12350	3459	50	it	-PRON-	PRP
12350	3459	51	is	be	VBZ
12350	3459	52	as	as	RB
12350	3459	53	large	large	JJ
12350	3459	54	as	as	IN
12350	3459	55	the	the	DT
12350	3459	56	table	table	NN
12350	3459	57	and	and	CC
12350	3459	58	thin	thin	JJ
12350	3459	59	as	as	IN
12350	3459	60	paper	paper	NN
12350	3459	61	,	,	,
12350	3459	62	and	and	CC
12350	3459	63	do	do	VBP
12350	3459	64	not	not	RB
12350	3459	65	tear	tear	VB
12350	3459	66	the	the	DT
12350	3459	67	dough	dough	NN
12350	3459	68	.	.	.
12350	3460	1	Spread	spread	VB
12350	3460	2	one	one	CD
12350	3460	3	quart	quart	NN
12350	3460	4	of	of	IN
12350	3460	5	sour	sour	JJ
12350	3460	6	apples	apple	NNS
12350	3460	7	,	,	,
12350	3460	8	peeled	peel	VBN
12350	3460	9	and	and	CC
12350	3460	10	cut	cut	VBN
12350	3460	11	fine	fine	JJ
12350	3460	12	,	,	,
12350	3460	13	one	one	CD
12350	3460	14	-	-	HYPH
12350	3460	15	quarter	quarter	NN
12350	3460	16	pound	pound	NN
12350	3460	17	of	of	IN
12350	3460	18	almonds	almond	NNS
12350	3460	19	blanched	blanch	VBN
12350	3460	20	and	and	CC
12350	3460	21	chopped	chop	VBN
12350	3460	22	,	,	,
12350	3460	23	one	one	CD
12350	3460	24	-	-	HYPH
12350	3460	25	half	half	NN
12350	3460	26	cup	cup	NN
12350	3460	27	of	of	IN
12350	3460	28	raisins	raisin	NNS
12350	3460	29	and	and	CC
12350	3460	30	currants	currant	NNS
12350	3460	31	,	,	,
12350	3460	32	one	one	CD
12350	3460	33	cup	cup	NN
12350	3460	34	of	of	IN
12350	3460	35	sugar	sugar	NN
12350	3460	36	and	and	CC
12350	3460	37	one	one	CD
12350	3460	38	teaspoon	teaspoon	NN
12350	3460	39	of	of	IN
12350	3460	40	cinnamon	cinnamon	NN
12350	3460	41	,	,	,
12350	3460	42	evenly	evenly	RB
12350	3460	43	over	over	IN
12350	3460	44	three	three	CD
12350	3460	45	-	-	HYPH
12350	3460	46	quarters	quarter	NNS
12350	3460	47	of	of	IN
12350	3460	48	the	the	DT
12350	3460	49	dough	dough	NN
12350	3460	50	,	,	,
12350	3460	51	and	and	CC
12350	3460	52	drop	drop	VB
12350	3460	53	over	over	IN
12350	3460	54	them	-PRON-	PRP
12350	3460	55	a	a	DT
12350	3460	56	few	few	JJ
12350	3460	57	tablespoons	tablespoon	NNS
12350	3460	58	of	of	IN
12350	3460	59	melted	melted	JJ
12350	3460	60	butter	butter	NN
12350	3460	61	.	.	.
12350	3461	1	Trim	trim	JJ
12350	3461	2	edges	edge	NNS
12350	3461	3	.	.	.
12350	3462	1	Roll	roll	VB
12350	3462	2	the	the	DT
12350	3462	3	dough	dough	NN
12350	3462	4	over	over	IN
12350	3462	5	apples	apple	NNS
12350	3462	6	on	on	IN
12350	3462	7	one	one	CD
12350	3462	8	side	side	NN
12350	3462	9	,	,	,
12350	3462	10	then	then	RB
12350	3462	11	hold	hold	VB
12350	3462	12	cloth	cloth	NN
12350	3462	13	high	high	RB
12350	3462	14	with	with	IN
12350	3462	15	both	both	DT
12350	3462	16	hands	hand	NNS
12350	3462	17	and	and	CC
12350	3462	18	the	the	DT
12350	3462	19	strudel	strudel	NN
12350	3462	20	will	will	MD
12350	3462	21	roll	roll	VB
12350	3462	22	itself	-PRON-	PRP
12350	3462	23	over	over	RP
12350	3462	24	and	and	CC
12350	3462	25	over	over	RB
12350	3462	26	into	into	IN
12350	3462	27	one	one	CD
12350	3462	28	big	big	JJ
12350	3462	29	roll	roll	NN
12350	3462	30	,	,	,
12350	3462	31	trim	trim	VBP
12350	3462	32	edges	edge	NNS
12350	3462	33	again	again	RB
12350	3462	34	.	.	.
12350	3463	1	Then	then	RB
12350	3463	2	twist	twist	VB
12350	3463	3	the	the	DT
12350	3463	4	roll	roll	NN
12350	3463	5	to	to	TO
12350	3463	6	fit	fit	VB
12350	3463	7	the	the	DT
12350	3463	8	greased	greased	JJ
12350	3463	9	pan	pan	NN
12350	3463	10	.	.	.
12350	3464	1	Bake	bake	VB
12350	3464	2	in	in	IN
12350	3464	3	a	a	DT
12350	3464	4	hot	hot	JJ
12350	3464	5	oven	oven	NN
12350	3464	6	until	until	IN
12350	3464	7	brown	brown	NNP
12350	3464	8	and	and	CC
12350	3464	9	crisp	crisp	JJ
12350	3464	10	and	and	CC
12350	3464	11	brush	brush	VBP
12350	3464	12	with	with	IN
12350	3464	13	melted	melted	JJ
12350	3464	14	butter	butter	NN
12350	3464	15	.	.	.
12350	3465	1	If	if	IN
12350	3465	2	juicy	juicy	JJ
12350	3465	3	small	small	JJ
12350	3465	4	fruits	fruit	NNS
12350	3465	5	or	or	CC
12350	3465	6	berries	berry	NNS
12350	3465	7	are	be	VBP
12350	3465	8	used	use	VBN
12350	3465	9	,	,	,
12350	3465	10	sprinkle	sprinkle	VB
12350	3465	11	bread	bread	NN
12350	3465	12	crumbs	crumb	VBZ
12350	3465	13	over	over	IN
12350	3465	14	the	the	DT
12350	3465	15	stretched	stretched	JJ
12350	3465	16	dough	dough	NN
12350	3465	17	to	to	TO
12350	3465	18	absorb	absorb	VB
12350	3465	19	the	the	DT
12350	3465	20	juices	juice	NNS
12350	3465	21	.	.	.
12350	3466	1	Serve	serve	VB
12350	3466	2	slightly	slightly	RB
12350	3466	3	warm	warm	JJ
12350	3466	4	.	.	.
12350	3467	1	RAHM	RAHM	NNP
12350	3467	2	STRUDEL	STRUDEL	NNP
12350	3467	3	Prepare	prepare	VBP
12350	3467	4	the	the	DT
12350	3467	5	dough	dough	NN
12350	3467	6	as	as	IN
12350	3467	7	for	for	IN
12350	3467	8	Apple	Apple	NNP
12350	3467	9	Strudel	Strudel	NNP
12350	3467	10	as	as	IN
12350	3467	11	directed	direct	VBN
12350	3467	12	in	in	IN
12350	3467	13	the	the	DT
12350	3467	14	foregoing	foregoing	JJ
12350	3467	15	recipe	recipe	NN
12350	3467	16	,	,	,
12350	3467	17	drip	drip	VBP
12350	3467	18	one	one	CD
12350	3467	19	quart	quart	NN
12350	3467	20	of	of	IN
12350	3467	21	thick	thick	JJ
12350	3467	22	sour	sour	JJ
12350	3467	23	milk	milk	NN
12350	3467	24	on	on	IN
12350	3467	25	it	-PRON-	PRP
12350	3467	26	lightly	lightly	RB
12350	3467	27	,	,	,
12350	3467	28	with	with	IN
12350	3467	29	a	a	DT
12350	3467	30	large	large	JJ
12350	3467	31	spoon	spoon	NN
12350	3467	32	,	,	,
12350	3467	33	put	put	VB
12350	3467	34	one	one	CD
12350	3467	35	cup	cup	NN
12350	3467	36	of	of	IN
12350	3467	37	grated	grate	VBN
12350	3467	38	bread	bread	NN
12350	3467	39	crumbs	crumb	VBZ
12350	3467	40	over	over	IN
12350	3467	41	the	the	DT
12350	3467	42	milk	milk	NN
12350	3467	43	,	,	,
12350	3467	44	add	add	VB
12350	3467	45	two	two	CD
12350	3467	46	cups	cup	NNS
12350	3467	47	of	of	IN
12350	3467	48	granulated	granulate	VBN
12350	3467	49	sugar	sugar	NN
12350	3467	50	,	,	,
12350	3467	51	one	one	CD
12350	3467	52	cup	cup	NN
12350	3467	53	of	of	IN
12350	3467	54	chopped	chopped	JJ
12350	3467	55	almonds	almond	NNS
12350	3467	56	,	,	,
12350	3467	57	one	one	CD
12350	3467	58	cup	cup	NN
12350	3467	59	of	of	IN
12350	3467	60	raisins	raisin	NNS
12350	3467	61	,	,	,
12350	3467	62	and	and	CC
12350	3467	63	one	one	CD
12350	3467	64	teaspoon	teaspoon	NN
12350	3467	65	of	of	IN
12350	3467	66	cinnamon	cinnamon	NN
12350	3467	67	,	,	,
12350	3467	68	roll	roll	NN
12350	3467	69	and	and	CC
12350	3467	70	place	place	NN
12350	3467	71	in	in	IN
12350	3467	72	well	well	RB
12350	3467	73	-	-	HYPH
12350	3467	74	buttered	butter	VBN
12350	3467	75	pan	pan	NN
12350	3467	76	,	,	,
12350	3467	77	put	put	VBD
12350	3467	78	small	small	JJ
12350	3467	79	pieces	piece	NNS
12350	3467	80	of	of	IN
12350	3467	81	butter	butter	NN
12350	3467	82	over	over	IN
12350	3467	83	the	the	DT
12350	3467	84	top	top	NN
12350	3467	85	,	,	,
12350	3467	86	basting	baste	VBG
12350	3467	87	frequently	frequently	RB
12350	3467	88	.	.	.
12350	3468	1	Serve	serve	VB
12350	3468	2	warm	warm	JJ
12350	3468	3	with	with	IN
12350	3468	4	vanilla	vanilla	NN
12350	3468	5	sauce	sauce	NN
12350	3468	6	.	.	.
12350	3469	1	One	one	CD
12350	3469	2	-	-	HYPH
12350	3469	3	half	half	NN
12350	3469	4	this	this	DT
12350	3469	5	quantity	quantity	NN
12350	3469	6	may	may	MD
12350	3469	7	be	be	VB
12350	3469	8	used	use	VBN
12350	3469	9	for	for	IN
12350	3469	10	a	a	DT
12350	3469	11	small	small	JJ
12350	3469	12	strudel	strudel	NN
12350	3469	13	.	.	.
12350	3470	1	CHERRY	CHERRY	NNP
12350	3470	2	STRUDEL	STRUDEL	NNP
12350	3470	3	Make	make	VBP
12350	3470	4	a	a	DT
12350	3470	5	dough	dough	NN
12350	3470	6	of	of	IN
12350	3470	7	two	two	CD
12350	3470	8	cups	cup	NNS
12350	3470	9	of	of	IN
12350	3470	10	flour	flour	NN
12350	3470	11	,	,	,
12350	3470	12	a	a	DT
12350	3470	13	pinch	pinch	NN
12350	3470	14	of	of	IN
12350	3470	15	salt	salt	NN
12350	3470	16	and	and	CC
12350	3470	17	a	a	DT
12350	3470	18	little	little	JJ
12350	3470	19	lukewarm	lukewarm	JJ
12350	3470	20	water	water	NN
12350	3470	21	;	;	:
12350	3470	22	do	do	VB
12350	3470	23	not	not	RB
12350	3470	24	make	make	VB
12350	3470	25	it	-PRON-	PRP
12350	3470	26	too	too	RB
12350	3470	27	stiff	stiff	JJ
12350	3470	28	,	,	,
12350	3470	29	but	but	CC
12350	3470	30	smooth	smooth	JJ
12350	3470	31	.	.	.
12350	3471	1	Slap	slap	VB
12350	3471	2	the	the	DT
12350	3471	3	dough	dough	NN
12350	3471	4	back	back	RB
12350	3471	5	and	and	CC
12350	3471	6	forth	forth	RB
12350	3471	7	.	.	.
12350	3472	1	Do	do	VB
12350	3472	2	this	this	DT
12350	3472	3	repeatedly	repeatedly	RB
12350	3472	4	for	for	IN
12350	3472	5	about	about	RB
12350	3472	6	fifteen	fifteen	CD
12350	3472	7	minutes	minute	NNS
12350	3472	8	.	.	.
12350	3473	1	Now	now	RB
12350	3473	2	put	put	VB
12350	3473	3	the	the	DT
12350	3473	4	dough	dough	NN
12350	3473	5	in	in	IN
12350	3473	6	a	a	DT
12350	3473	7	warm	warm	JJ
12350	3473	8	,	,	,
12350	3473	9	covered	cover	VBN
12350	3473	10	bowl	bowl	NN
12350	3473	11	and	and	CC
12350	3473	12	set	set	VBD
12350	3473	13	it	-PRON-	PRP
12350	3473	14	in	in	IN
12350	3473	15	a	a	DT
12350	3473	16	warm	warm	JJ
12350	3473	17	,	,	,
12350	3473	18	place	place	NN
12350	3473	19	for	for	IN
12350	3473	20	half	half	PDT
12350	3473	21	an	an	DT
12350	3473	22	hour	hour	NN
12350	3473	23	.	.	.
12350	3474	1	In	in	IN
12350	3474	2	the	the	DT
12350	3474	3	meantime	meantime	NN
12350	3474	4	stem	stem	NN
12350	3474	5	and	and	CC
12350	3474	6	pit	pit	NN
12350	3474	7	two	two	CD
12350	3474	8	quarts	quart	NNS
12350	3474	9	of	of	IN
12350	3474	10	sour	sour	JJ
12350	3474	11	cherries	cherry	NNS
12350	3474	12	.	.	.
12350	3475	1	Grate	grate	VB
12350	3475	2	into	into	IN
12350	3475	3	them	-PRON-	PRP
12350	3475	4	some	some	DT
12350	3475	5	stale	stale	JJ
12350	3475	6	bread	bread	NN
12350	3475	7	(	(	-LRB-
12350	3475	8	about	about	RB
12350	3475	9	a	a	DT
12350	3475	10	plateful	plateful	JJ
12350	3475	11	)	)	-RRB-
12350	3475	12	;	;	:
12350	3475	13	also	also	RB
12350	3475	14	the	the	DT
12350	3475	15	peel	peel	NN
12350	3475	16	of	of	IN
12350	3475	17	half	half	PDT
12350	3475	18	a	a	DT
12350	3475	19	lemon	lemon	NN
12350	3475	20	,	,	,
12350	3475	21	and	and	CC
12350	3475	22	mix	mix	VB
12350	3475	23	.	.	.
12350	3476	1	Add	add	VB
12350	3476	2	one	one	CD
12350	3476	3	cup	cup	NN
12350	3476	4	of	of	IN
12350	3476	5	sugar	sugar	NN
12350	3476	6	,	,	,
12350	3476	7	some	some	DT
12350	3476	8	ground	ground	NN
12350	3476	9	cinnamon	cinnamon	NN
12350	3476	10	and	and	CC
12350	3476	11	about	about	RB
12350	3476	12	four	four	CD
12350	3476	13	ounces	ounce	NNS
12350	3476	14	of	of	IN
12350	3476	15	pounded	pound	VBN
12350	3476	16	sweet	sweet	JJ
12350	3476	17	almonds	almond	NNS
12350	3476	18	,	,	,
12350	3476	19	mix	mix	VB
12350	3476	20	all	all	DT
12350	3476	21	thoroughly	thoroughly	RB
12350	3476	22	.	.	.
12350	3477	1	Roll	roll	VB
12350	3477	2	out	out	RP
12350	3477	3	the	the	DT
12350	3477	4	dough	dough	NN
12350	3477	5	as	as	RB
12350	3477	6	thin	thin	JJ
12350	3477	7	as	as	IN
12350	3477	8	possible	possible	JJ
12350	3477	9	,	,	,
12350	3477	10	lay	lie	VBD
12350	3477	11	aside	aside	RP
12350	3477	12	the	the	DT
12350	3477	13	rolling	rolling	NN
12350	3477	14	-	-	HYPH
12350	3477	15	pin	pin	NN
12350	3477	16	and	and	CC
12350	3477	17	pull	pull	VB
12350	3477	18	,	,	,
12350	3477	19	or	or	CC
12350	3477	20	rather	rather	RB
12350	3477	21	stretch	stretch	VB
12350	3477	22	the	the	DT
12350	3477	23	dough	dough	NN
12350	3477	24	as	as	RB
12350	3477	25	thin	thin	JJ
12350	3477	26	as	as	IN
12350	3477	27	tissue	tissue	NN
12350	3477	28	paper	paper	NN
12350	3477	29	.	.	.
12350	3478	1	In	in	IN
12350	3478	2	doing	do	VBG
12350	3478	3	this	this	DT
12350	3478	4	you	-PRON-	PRP
12350	3478	5	will	will	MD
12350	3478	6	have	have	VB
12350	3478	7	to	to	TO
12350	3478	8	walk	walk	VB
12350	3478	9	all	all	RB
12350	3478	10	around	around	IN
12350	3478	11	the	the	DT
12350	3478	12	table	table	NN
12350	3478	13	,	,	,
12350	3478	14	for	for	IN
12350	3478	15	when	when	WRB
12350	3478	16	well	well	RB
12350	3478	17	stretched	stretch	VBN
12350	3478	18	it	-PRON-	PRP
12350	3478	19	will	will	MD
12350	3478	20	cover	cover	VB
12350	3478	21	more	more	JJR
12350	3478	22	than	than	IN
12350	3478	23	the	the	DT
12350	3478	24	size	size	NN
12350	3478	25	of	of	IN
12350	3478	26	an	an	DT
12350	3478	27	ordinary	ordinary	JJ
12350	3478	28	table	table	NN
12350	3478	29	.	.	.
12350	3479	1	Pull	pull	VB
12350	3479	2	off	off	RP
12350	3479	3	all	all	DT
12350	3479	4	of	of	IN
12350	3479	5	the	the	DT
12350	3479	6	thick	thick	JJ
12350	3479	7	edge	edge	NN
12350	3479	8	,	,	,
12350	3479	9	for	for	IN
12350	3479	10	it	-PRON-	PRP
12350	3479	11	must	must	MD
12350	3479	12	be	be	VB
12350	3479	13	very	very	RB
12350	3479	14	thin	thin	JJ
12350	3479	15	to	to	TO
12350	3479	16	be	be	VB
12350	3479	17	good	good	JJ
12350	3479	18	(	(	-LRB-
12350	3479	19	save	save	VB
12350	3479	20	the	the	DT
12350	3479	21	pieces	piece	NNS
12350	3479	22	for	for	IN
12350	3479	23	another	another	DT
12350	3479	24	strudel	strudel	NN
12350	3479	25	)	)	-RRB-
12350	3479	26	.	.	.
12350	3480	1	Pour	pour	VB
12350	3480	2	a	a	DT
12350	3480	3	little	little	JJ
12350	3480	4	melted	melted	JJ
12350	3480	5	goose	goose	NN
12350	3480	6	-	-	HYPH
12350	3480	7	oil	oil	NN
12350	3480	8	or	or	CC
12350	3480	9	butter	butter	NN
12350	3480	10	over	over	IN
12350	3480	11	this	this	DT
12350	3480	12	,	,	,
12350	3480	13	and	and	CC
12350	3480	14	sprinkle	sprinkle	VB
12350	3480	15	the	the	DT
12350	3480	16	bread	bread	NN
12350	3480	17	,	,	,
12350	3480	18	sugar	sugar	NN
12350	3480	19	,	,	,
12350	3480	20	almonds	almond	VBZ
12350	3480	21	,	,	,
12350	3480	22	cherries	cherry	NNS
12350	3480	23	,	,	,
12350	3480	24	etc	etc	FW
12350	3480	25	.	.	FW
12350	3480	26	,	,	,
12350	3480	27	over	over	IN
12350	3480	28	it	-PRON-	PRP
12350	3480	29	;	;	:
12350	3480	30	roll	roll	VB
12350	3480	31	the	the	DT
12350	3480	32	strudel	strudel	NN
12350	3480	33	together	together	RB
12350	3480	34	into	into	IN
12350	3480	35	a	a	DT
12350	3480	36	long	long	JJ
12350	3480	37	roll	roll	NN
12350	3480	38	.	.	.
12350	3481	1	Have	have	VBP
12350	3481	2	ready	ready	JJ
12350	3481	3	a	a	DT
12350	3481	4	long	long	JJ
12350	3481	5	baking	baking	NN
12350	3481	6	-	-	HYPH
12350	3481	7	pan	pan	NN
12350	3481	8	well	well	RB
12350	3481	9	greased	grease	VBD
12350	3481	10	with	with	IN
12350	3481	11	either	either	DT
12350	3481	12	butter	butter	NN
12350	3481	13	or	or	CC
12350	3481	14	goose	goose	NN
12350	3481	15	-	-	HYPH
12350	3481	16	fat	fat	NN
12350	3481	17	;	;	:
12350	3481	18	fold	fold	VB
12350	3481	19	the	the	DT
12350	3481	20	strudel	strudel	NN
12350	3481	21	into	into	IN
12350	3481	22	the	the	DT
12350	3481	23	shape	shape	NN
12350	3481	24	of	of	IN
12350	3481	25	a	a	DT
12350	3481	26	pretzel	pretzel	NN
12350	3481	27	.	.	.
12350	3482	1	Butter	butter	NN
12350	3482	2	or	or	CC
12350	3482	3	grease	grease	NN
12350	3482	4	top	top	NN
12350	3482	5	also	also	RB
12350	3482	6	and	and	CC
12350	3482	7	bake	bake	VB
12350	3482	8	a	a	DT
12350	3482	9	light	light	JJ
12350	3482	10	brown	brown	NN
12350	3482	11	;	;	:
12350	3482	12	baste	baste	NNP
12350	3482	13	often	often	RB
12350	3482	14	while	while	IN
12350	3482	15	baking	bake	VBG
12350	3482	16	.	.	.
12350	3483	1	Eat	eat	VB
12350	3483	2	warm	warm	JJ
12350	3483	3	.	.	.
12350	3484	1	MANDEL	MANDEL	NNP
12350	3484	2	(	(	-LRB-
12350	3484	3	ALMOND	almond	NN
12350	3484	4	)	)	-RRB-
12350	3484	5	STRUDEL	STRUDEL	NNP
12350	3484	6	Prepare	prepare	VB
12350	3484	7	the	the	DT
12350	3484	8	dough	dough	NN
12350	3484	9	as	as	IN
12350	3484	10	for	for	IN
12350	3484	11	Apple	Apple	NNP
12350	3484	12	Strudel	Strudel	NNP
12350	3484	13	No	no	UH
12350	3484	14	.	.	.
12350	3485	1	2	2	LS
12350	3485	2	.	.	.
12350	3486	1	Blanch	blanch	VB
12350	3486	2	one	one	CD
12350	3486	3	-	-	HYPH
12350	3486	4	half	half	NN
12350	3486	5	pound	pound	NN
12350	3486	6	of	of	IN
12350	3486	7	almonds	almond	NNS
12350	3486	8	and	and	CC
12350	3486	9	grind	grind	NN
12350	3486	10	,	,	,
12350	3486	11	when	when	WRB
12350	3486	12	dried	dry	VBN
12350	3486	13	beat	beat	VBD
12350	3486	14	the	the	DT
12350	3486	15	yolks	yolk	NNS
12350	3486	16	of	of	IN
12350	3486	17	four	four	CD
12350	3486	18	eggs	egg	NNS
12350	3486	19	light	light	NN
12350	3486	20	with	with	IN
12350	3486	21	one	one	CD
12350	3486	22	-	-	HYPH
12350	3486	23	quarter	quarter	NN
12350	3486	24	pound	pound	NN
12350	3486	25	of	of	IN
12350	3486	26	granulated	granulate	VBN
12350	3486	27	sugar	sugar	NN
12350	3486	28	,	,	,
12350	3486	29	add	add	VB
12350	3486	30	the	the	DT
12350	3486	31	grated	grate	VBN
12350	3486	32	peel	peel	NN
12350	3486	33	of	of	IN
12350	3486	34	one	one	CD
12350	3486	35	lemon	lemon	NN
12350	3486	36	and	and	CC
12350	3486	37	mix	mix	NN
12350	3486	38	in	in	IN
12350	3486	39	the	the	DT
12350	3486	40	almonds	almond	NNS
12350	3486	41	.	.	.
12350	3487	1	Spread	Spread	VBN
12350	3487	2	over	over	IN
12350	3487	3	the	the	DT
12350	3487	4	dough	dough	NN
12350	3487	5	with	with	IN
12350	3487	6	plenty	plenty	NN
12350	3487	7	of	of	IN
12350	3487	8	oil	oil	NN
12350	3487	9	,	,	,
12350	3487	10	butter	butter	NN
12350	3487	11	or	or	CC
12350	3487	12	fat	fat	NN
12350	3487	13	and	and	CC
12350	3487	14	roll	roll	NN
12350	3487	15	.	.	.
12350	3488	1	Bake	bake	VB
12350	3488	2	;	;	:
12350	3488	3	baste	baste	NNP
12350	3488	4	very	very	RB
12350	3488	5	often	often	RB
12350	3488	6	.	.	.
12350	3489	1	CABBAGE	CABBAGE	NNP
12350	3489	2	STRUDEL	STRUDEL	NNP
12350	3489	3	Heat	Heat	NNP
12350	3489	4	one	one	CD
12350	3489	5	-	-	HYPH
12350	3489	6	half	half	NN
12350	3489	7	cup	cup	NN
12350	3489	8	of	of	IN
12350	3489	9	goose	goose	NN
12350	3489	10	-	-	HYPH
12350	3489	11	fat	fat	NN
12350	3489	12	,	,	,
12350	3489	13	add	add	VB
12350	3489	14	one	one	CD
12350	3489	15	medium	medium	JJ
12350	3489	16	-	-	HYPH
12350	3489	17	sized	sized	JJ
12350	3489	18	cabbage	cabbage	NN
12350	3489	19	and	and	CC
12350	3489	20	let	let	VB
12350	3489	21	it	-PRON-	PRP
12350	3489	22	simmer	simmer	VB
12350	3489	23	until	until	IN
12350	3489	24	done	do	VBN
12350	3489	25	,	,	,
12350	3489	26	stirring	stir	VBG
12350	3489	27	constantly	constantly	RB
12350	3489	28	to	to	TO
12350	3489	29	keep	keep	VB
12350	3489	30	from	from	IN
12350	3489	31	burning	burn	VBG
12350	3489	32	.	.	.
12350	3490	1	While	while	IN
12350	3490	2	cooling	cool	VBG
12350	3490	3	prepare	prepare	VBP
12350	3490	4	strudel	strudel	NN
12350	3490	5	dough	dough	NN
12350	3490	6	,	,	,
12350	3490	7	fill	fill	VB
12350	3490	8	with	with	IN
12350	3490	9	cabbage	cabbage	NN
12350	3490	10	and	and	CC
12350	3490	11	one	one	CD
12350	3490	12	cup	cup	NN
12350	3490	13	of	of	IN
12350	3490	14	raisins	raisin	NNS
12350	3490	15	and	and	CC
12350	3490	16	currants	currant	NNS
12350	3490	17	mixed	mixed	JJ
12350	3490	18	,	,	,
12350	3490	19	two	two	CD
12350	3490	20	cups	cup	NNS
12350	3490	21	of	of	IN
12350	3490	22	granulated	granulate	VBN
12350	3490	23	sugar	sugar	NN
12350	3490	24	,	,	,
12350	3490	25	one	one	CD
12350	3490	26	-	-	HYPH
12350	3490	27	half	half	NN
12350	3490	28	cup	cup	NN
12350	3490	29	of	of	IN
12350	3490	30	chopped	chopped	JJ
12350	3490	31	almonds	almond	NNS
12350	3490	32	and	and	CC
12350	3490	33	one	one	CD
12350	3490	34	teaspoon	teaspoon	NN
12350	3490	35	cinnamon	cinnamon	NN
12350	3490	36	,	,	,
12350	3490	37	roll	roll	VB
12350	3490	38	and	and	CC
12350	3490	39	put	put	VB
12350	3490	40	little	little	JJ
12350	3490	41	pieces	piece	NNS
12350	3490	42	of	of	IN
12350	3490	43	grease	grease	NN
12350	3490	44	on	on	IN
12350	3490	45	top	top	NN
12350	3490	46	;	;	:
12350	3490	47	bake	bake	NN
12350	3490	48	in	in	IN
12350	3490	49	hot	hot	JJ
12350	3490	50	oven	oven	NNP
12350	3490	51	and	and	CC
12350	3490	52	baste	baste	NNP
12350	3490	53	frequently	frequently	RB
12350	3490	54	.	.	.
12350	3491	1	The	the	DT
12350	3491	2	pans	pan	NNS
12350	3491	3	in	in	IN
12350	3491	4	which	which	WDT
12350	3491	5	the	the	DT
12350	3491	6	strudel	strudel	NN
12350	3491	7	is	be	VBZ
12350	3491	8	baked	bake	VBN
12350	3491	9	must	must	MD
12350	3491	10	be	be	VB
12350	3491	11	greased	grease	VBN
12350	3491	12	generously	generously	RB
12350	3491	13	.	.	.
12350	3492	1	Serve	serve	VB
12350	3492	2	this	this	DT
12350	3492	3	strudel	strudel	NN
12350	3492	4	hot	hot	JJ
12350	3492	5	.	.	.
12350	3493	1	This	this	DT
12350	3493	2	strudel	strudel	NN
12350	3493	3	may	may	MD
12350	3493	4	be	be	VB
12350	3493	5	made	make	VBN
12350	3493	6	for	for	IN
12350	3493	7	a	a	DT
12350	3493	8	milk	milk	NN
12350	3493	9	meal	meal	NN
12350	3493	10	by	by	IN
12350	3493	11	substituting	substitute	VBG
12350	3493	12	butter	butter	NN
12350	3493	13	for	for	IN
12350	3493	14	fat	fat	NN
12350	3493	15	.	.	.
12350	3494	1	QUARK	QUARK	NNP
12350	3494	2	STRUDEL	STRUDEL	NNP
12350	3494	3	(	(	-LRB-
12350	3494	4	DUTCH	DUTCH	NNP
12350	3494	5	CHEESE	CHEESE	NNP
12350	3494	6	)	)	-RRB-
12350	3494	7	Make	make	VB
12350	3494	8	a	a	DT
12350	3494	9	strudel	strudel	NN
12350	3494	10	or	or	CC
12350	3494	11	roley	roley	NN
12350	3494	12	-	-	HYPH
12350	3494	13	poley	poley	NN
12350	3494	14	dough	dough	NN
12350	3494	15	and	and	CC
12350	3494	16	let	let	VB
12350	3494	17	it	-PRON-	PRP
12350	3494	18	rest	rest	VB
12350	3494	19	until	until	IN
12350	3494	20	you	-PRON-	PRP
12350	3494	21	have	have	VBP
12350	3494	22	prepared	prepare	VBN
12350	3494	23	the	the	DT
12350	3494	24	cheese	cheese	NN
12350	3494	25	.	.	.
12350	3495	1	Take	take	VB
12350	3495	2	half	half	PDT
12350	3495	3	a	a	DT
12350	3495	4	pound	pound	NN
12350	3495	5	of	of	IN
12350	3495	6	cheese	cheese	NN
12350	3495	7	,	,	,
12350	3495	8	rub	rub	VB
12350	3495	9	it	-PRON-	PRP
12350	3495	10	through	through	IN
12350	3495	11	a	a	DT
12350	3495	12	coarse	coarse	JJ
12350	3495	13	sieve	sieve	NN
12350	3495	14	or	or	CC
12350	3495	15	colander	colander	NN
12350	3495	16	,	,	,
12350	3495	17	add	add	VB
12350	3495	18	salt	salt	NN
12350	3495	19	,	,	,
12350	3495	20	the	the	DT
12350	3495	21	yolks	yolk	NNS
12350	3495	22	of	of	IN
12350	3495	23	two	two	CD
12350	3495	24	eggs	egg	NNS
12350	3495	25	and	and	CC
12350	3495	26	one	one	CD
12350	3495	27	whole	whole	JJ
12350	3495	28	egg	egg	NN
12350	3495	29	,	,	,
12350	3495	30	sweeten	sweeten	VB
12350	3495	31	to	to	IN
12350	3495	32	taste	taste	NN
12350	3495	33	.	.	.
12350	3496	1	Add	add	VB
12350	3496	2	the	the	DT
12350	3496	3	grated	grate	VBN
12350	3496	4	peel	peel	NN
12350	3496	5	of	of	IN
12350	3496	6	one	one	CD
12350	3496	7	lemon	lemon	NN
12350	3496	8	,	,	,
12350	3496	9	two	two	CD
12350	3496	10	ounces	ounce	NNS
12350	3496	11	of	of	IN
12350	3496	12	sweet	sweet	JJ
12350	3496	13	almonds	almond	NNS
12350	3496	14	,	,	,
12350	3496	15	and	and	CC
12350	3496	16	about	about	RB
12350	3496	17	four	four	CD
12350	3496	18	bitter	bitter	JJ
12350	3496	19	ones	one	NNS
12350	3496	20	,	,	,
12350	3496	21	blanched	blanch	VBD
12350	3496	22	and	and	CC
12350	3496	23	pounded	pound	VBD
12350	3496	24	,	,	,
12350	3496	25	four	four	CD
12350	3496	26	ounces	ounce	NNS
12350	3496	27	of	of	IN
12350	3496	28	sultana	sultana	NN
12350	3496	29	raisins	raisin	NNS
12350	3496	30	and	and	CC
12350	3496	31	a	a	DT
12350	3496	32	little	little	JJ
12350	3496	33	citron	citron	NN
12350	3496	34	chopped	chop	VBN
12350	3496	35	fine	fine	RB
12350	3496	36	.	.	.
12350	3497	1	Now	now	RB
12350	3497	2	roll	roll	VB
12350	3497	3	out	out	RP
12350	3497	4	as	as	RB
12350	3497	5	thin	thin	JJ
12350	3497	6	as	as	IN
12350	3497	7	possible	possible	JJ
12350	3497	8	,	,	,
12350	3497	9	spread	spread	VBN
12350	3497	10	in	in	IN
12350	3497	11	the	the	DT
12350	3497	12	cheese	cheese	NN
12350	3497	13	,	,	,
12350	3497	14	roll	roll	NN
12350	3497	15	and	and	CC
12350	3497	16	bake	bake	NN
12350	3497	17	,	,	,
12350	3497	18	basting	baste	VBG
12350	3497	19	with	with	IN
12350	3497	20	sweet	sweet	JJ
12350	3497	21	cream	cream	NN
12350	3497	22	.	.	.
12350	3498	1	STRUDEL	STRUDEL	NNP
12350	3498	2	AUS	AUS	NNP
12350	3498	3	KALBSLUNGE	KALBSLUNGE	NNP
12350	3498	4	Wash	wash	VB
12350	3498	5	the	the	DT
12350	3498	6	lung	lung	NN
12350	3498	7	and	and	CC
12350	3498	8	heart	heart	NN
12350	3498	9	thoroughly	thoroughly	RB
12350	3498	10	in	in	IN
12350	3498	11	salt	salt	NN
12350	3498	12	water	water	NN
12350	3498	13	,	,	,
12350	3498	14	and	and	CC
12350	3498	15	put	put	VBD
12350	3498	16	on	on	RP
12350	3498	17	to	to	TO
12350	3498	18	boil	boil	VB
12350	3498	19	in	in	IN
12350	3498	20	cold	cold	JJ
12350	3498	21	water	water	NN
12350	3498	22	,	,	,
12350	3498	23	adding	add	VBG
12350	3498	24	salt	salt	NN
12350	3498	25	,	,	,
12350	3498	26	one	one	CD
12350	3498	27	onion	onion	NN
12350	3498	28	,	,	,
12350	3498	29	a	a	DT
12350	3498	30	few	few	JJ
12350	3498	31	bay	bay	NN
12350	3498	32	leaves	leave	NNS
12350	3498	33	and	and	CC
12350	3498	34	cook	cook	VB
12350	3498	35	until	until	IN
12350	3498	36	very	very	RB
12350	3498	37	tender	tender	NN
12350	3498	38	.	.	.
12350	3499	1	Make	make	VB
12350	3499	2	the	the	DT
12350	3499	3	dough	dough	NN
12350	3499	4	precisely	precisely	RB
12350	3499	5	the	the	DT
12350	3499	6	same	same	JJ
12350	3499	7	as	as	IN
12350	3499	8	any	any	DT
12350	3499	9	other	other	JJ
12350	3499	10	strudel	strudel	NN
12350	3499	11	.	.	.
12350	3500	1	Take	take	VB
12350	3500	2	the	the	DT
12350	3500	3	boiled	boil	VBN
12350	3500	4	lung	lung	NN
12350	3500	5	and	and	CC
12350	3500	6	heart	heart	NN
12350	3500	7	,	,	,
12350	3500	8	chop	chop	VB
12350	3500	9	them	-PRON-	PRP
12350	3500	10	as	as	RB
12350	3500	11	fine	fine	RB
12350	3500	12	as	as	IN
12350	3500	13	possible	possible	JJ
12350	3500	14	and	and	CC
12350	3500	15	stew	stew	JJ
12350	3500	16	in	in	IN
12350	3500	17	a	a	DT
12350	3500	18	saucepan	saucepan	NN
12350	3500	19	with	with	IN
12350	3500	20	some	some	DT
12350	3500	21	fat	fat	NN
12350	3500	22	,	,	,
12350	3500	23	adding	add	VBG
12350	3500	24	chopped	chop	VBN
12350	3500	25	parsley	parsley	NN
12350	3500	26	,	,	,
12350	3500	27	a	a	DT
12350	3500	28	little	little	JJ
12350	3500	29	salt	salt	NN
12350	3500	30	,	,	,
12350	3500	31	pepper	pepper	NN
12350	3500	32	and	and	CC
12350	3500	33	mace	mace	NN
12350	3500	34	,	,	,
12350	3500	35	or	or	CC
12350	3500	36	nutmeg	nutmeg	NNP
12350	3500	37	,	,	,
12350	3500	38	the	the	DT
12350	3500	39	grated	grate	VBN
12350	3500	40	peel	peel	NN
12350	3500	41	of	of	IN
12350	3500	42	half	half	PDT
12350	3500	43	a	a	DT
12350	3500	44	lemon	lemon	NN
12350	3500	45	and	and	CC
12350	3500	46	a	a	DT
12350	3500	47	little	little	JJ
12350	3500	48	wine	wine	NN
12350	3500	49	.	.	.
12350	3501	1	Add	add	VB
12350	3501	2	the	the	DT
12350	3501	3	beaten	beat	VBN
12350	3501	4	yolks	yolk	NNS
12350	3501	5	of	of	IN
12350	3501	6	two	two	CD
12350	3501	7	eggs	egg	NNS
12350	3501	8	to	to	TO
12350	3501	9	thicken	thicken	NN
12350	3501	10	,	,	,
12350	3501	11	and	and	CC
12350	3501	12	remove	remove	VB
12350	3501	13	from	from	IN
12350	3501	14	the	the	DT
12350	3501	15	fire	fire	NN
12350	3501	16	to	to	TO
12350	3501	17	cool	cool	VB
12350	3501	18	.	.	.
12350	3502	1	Roll	roll	VB
12350	3502	2	out	out	RP
12350	3502	3	the	the	DT
12350	3502	4	dough	dough	NN
12350	3502	5	as	as	RB
12350	3502	6	thin	thin	JJ
12350	3502	7	as	as	IN
12350	3502	8	possible	possible	JJ
12350	3502	9	,	,	,
12350	3502	10	fill	fill	VBP
12350	3502	11	in	in	RP
12350	3502	12	the	the	DT
12350	3502	13	mixture	mixture	NN
12350	3502	14	and	and	CC
12350	3502	15	lay	lie	VBD
12350	3502	16	the	the	DT
12350	3502	17	strudel	strudel	NN
12350	3502	18	in	in	IN
12350	3502	19	a	a	DT
12350	3502	20	well	well	RB
12350	3502	21	-	-	HYPH
12350	3502	22	greased	grease	VBN
12350	3502	23	pan	pan	NN
12350	3502	24	;	;	:
12350	3502	25	put	put	NN
12350	3502	26	flakes	flake	NNS
12350	3502	27	of	of	IN
12350	3502	28	fat	fat	NN
12350	3502	29	on	on	IN
12350	3502	30	top	top	NN
12350	3502	31	and	and	CC
12350	3502	32	baste	baste	NN
12350	3502	33	often	often	RB
12350	3502	34	.	.	.
12350	3503	1	Eat	eat	VB
12350	3503	2	hot	hot	JJ
12350	3503	3	.	.	.
12350	3504	1	RICE	RICE	NNP
12350	3504	2	STRUDEL	STRUDEL	NNP
12350	3504	3	Prepare	prepare	VB
12350	3504	4	the	the	DT
12350	3504	5	dough	dough	NN
12350	3504	6	same	same	JJ
12350	3504	7	as	as	IN
12350	3504	8	for	for	IN
12350	3504	9	Apple	Apple	NNP
12350	3504	10	Strudel	Strudel	NNP
12350	3504	11	.	.	.
12350	3505	1	Leave	leave	VB
12350	3505	2	it	-PRON-	PRP
12350	3505	3	in	in	IN
12350	3505	4	a	a	DT
12350	3505	5	warm	warm	JJ
12350	3505	6	place	place	NN
12350	3505	7	covered	cover	VBN
12350	3505	8	,	,	,
12350	3505	9	until	until	IN
12350	3505	10	you	-PRON-	PRP
12350	3505	11	have	have	VBP
12350	3505	12	prepared	prepare	VBN
12350	3505	13	the	the	DT
12350	3505	14	rice	rice	NN
12350	3505	15	.	.	.
12350	3506	1	Wash	wash	VB
12350	3506	2	a	a	DT
12350	3506	3	quarter	quarter	NN
12350	3506	4	of	of	IN
12350	3506	5	a	a	DT
12350	3506	6	pound	pound	NN
12350	3506	7	of	of	IN
12350	3506	8	rice	rice	NN
12350	3506	9	in	in	IN
12350	3506	10	hot	hot	JJ
12350	3506	11	water	water	NN
12350	3506	12	--	--	:
12350	3506	13	about	about	RB
12350	3506	14	three	three	CD
12350	3506	15	times	time	NNS
12350	3506	16	--	--	:
12350	3506	17	then	then	RB
12350	3506	18	boil	boil	VB
12350	3506	19	it	-PRON-	PRP
12350	3506	20	in	in	IN
12350	3506	21	milk	milk	NN
12350	3506	22	until	until	IN
12350	3506	23	very	very	RB
12350	3506	24	soft	soft	JJ
12350	3506	25	and	and	CC
12350	3506	26	thick	thick	JJ
12350	3506	27	.	.	.
12350	3507	1	Let	let	VB
12350	3507	2	it	-PRON-	PRP
12350	3507	3	cool	cool	VB
12350	3507	4	,	,	,
12350	3507	5	and	and	CC
12350	3507	6	then	then	RB
12350	3507	7	add	add	VB
12350	3507	8	two	two	CD
12350	3507	9	ounces	ounce	NNS
12350	3507	10	of	of	IN
12350	3507	11	butter	butter	NN
12350	3507	12	,	,	,
12350	3507	13	the	the	DT
12350	3507	14	yolks	yolk	NNS
12350	3507	15	of	of	IN
12350	3507	16	four	four	CD
12350	3507	17	eggs	egg	NNS
12350	3507	18	,	,	,
12350	3507	19	four	four	CD
12350	3507	20	ounces	ounce	NNS
12350	3507	21	of	of	IN
12350	3507	22	sugar	sugar	NN
12350	3507	23	and	and	CC
12350	3507	24	one	one	CD
12350	3507	25	teaspoon	teaspoon	NN
12350	3507	26	of	of	IN
12350	3507	27	vanilla	vanilla	NN
12350	3507	28	,	,	,
12350	3507	29	some	some	DT
12350	3507	30	salt	salt	NN
12350	3507	31	and	and	CC
12350	3507	32	the	the	DT
12350	3507	33	beaten	beat	VBN
12350	3507	34	whites	white	NNS
12350	3507	35	of	of	IN
12350	3507	36	two	two	CD
12350	3507	37	eggs	egg	NNS
12350	3507	38	,	,	,
12350	3507	39	mix	mix	VB
12350	3507	40	thoroughly	thoroughly	RB
12350	3507	41	.	.	.
12350	3508	1	When	when	WRB
12350	3508	2	your	-PRON-	PRP$
12350	3508	3	dough	dough	NN
12350	3508	4	has	have	VBZ
12350	3508	5	been	be	VBN
12350	3508	6	rolled	roll	VBN
12350	3508	7	out	out	RP
12350	3508	8	and	and	CC
12350	3508	9	pulled	pull	VBN
12350	3508	10	as	as	RB
12350	3508	11	thin	thin	JJ
12350	3508	12	as	as	IN
12350	3508	13	possible	possible	JJ
12350	3508	14	,	,	,
12350	3508	15	spread	spread	VB
12350	3508	16	the	the	DT
12350	3508	17	rice	rice	NN
12350	3508	18	over	over	IN
12350	3508	19	it	-PRON-	PRP
12350	3508	20	and	and	CC
12350	3508	21	roll	roll	VB
12350	3508	22	.	.	.
12350	3509	1	Add	Add	NNP
12350	3509	2	pounded	pound	VBD
12350	3509	3	almonds	almond	NNS
12350	3509	4	and	and	CC
12350	3509	5	raisins	raisin	VBZ
12350	3509	6	if	if	IN
12350	3509	7	desired	desire	VBN
12350	3509	8	.	.	.
12350	3510	1	Put	put	VB
12350	3510	2	in	in	RP
12350	3510	3	a	a	DT
12350	3510	4	greased	greased	JJ
12350	3510	5	pan	pan	NN
12350	3510	6	and	and	CC
12350	3510	7	bake	bake	NN
12350	3510	8	until	until	IN
12350	3510	9	brown	brown	NNP
12350	3510	10	,	,	,
12350	3510	11	basting	baste	VBG
12350	3510	12	with	with	IN
12350	3510	13	sweet	sweet	JJ
12350	3510	14	cream	cream	NN
12350	3510	15	or	or	CC
12350	3510	16	butter	butter	NN
12350	3510	17	.	.	.
12350	3511	1	*	*	NFP
12350	3511	2	CEREALS	cereal	NNS
12350	3511	3	*	*	NFP
12350	3511	4	The	the	DT
12350	3511	5	cereals	cereal	NNS
12350	3511	6	are	be	VBP
12350	3511	7	the	the	DT
12350	3511	8	most	most	RBS
12350	3511	9	valuable	valuable	JJ
12350	3511	10	of	of	IN
12350	3511	11	the	the	DT
12350	3511	12	vegetable	vegetable	NN
12350	3511	13	foods	food	NNS
12350	3511	14	,	,	,
12350	3511	15	including	include	VBG
12350	3511	16	as	as	IN
12350	3511	17	they	-PRON-	PRP
12350	3511	18	do	do	VBP
12350	3511	19	the	the	DT
12350	3511	20	grains	grain	NNS
12350	3511	21	from	from	IN
12350	3511	22	which	which	WDT
12350	3511	23	is	be	VBZ
12350	3511	24	made	make	VBN
12350	3511	25	nearly	nearly	RB
12350	3511	26	all	all	PDT
12350	3511	27	the	the	DT
12350	3511	28	bread	bread	NN
12350	3511	29	of	of	IN
12350	3511	30	the	the	DT
12350	3511	31	world	world	NN
12350	3511	32	.	.	.
12350	3512	1	For	for	IN
12350	3512	2	family	family	NN
12350	3512	3	use	use	NN
12350	3512	4	,	,	,
12350	3512	5	cereals	cereal	NNS
12350	3512	6	should	should	MD
12350	3512	7	be	be	VB
12350	3512	8	bought	buy	VBN
12350	3512	9	in	in	IN
12350	3512	10	small	small	JJ
12350	3512	11	quantities	quantity	NNS
12350	3512	12	and	and	CC
12350	3512	13	kept	keep	VBD
12350	3512	14	in	in	IN
12350	3512	15	glass	glass	NN
12350	3512	16	jars	jar	NNS
12350	3512	17	,	,	,
12350	3512	18	tightly	tightly	RB
12350	3512	19	covered	cover	VBN
12350	3512	20	.	.	.
12350	3513	1	Variety	variety	NN
12350	3513	2	is	be	VBZ
12350	3513	3	to	to	TO
12350	3513	4	be	be	VB
12350	3513	5	found	find	VBN
12350	3513	6	in	in	IN
12350	3513	7	using	use	VBG
12350	3513	8	the	the	DT
12350	3513	9	different	different	JJ
12350	3513	10	cereals	cereal	NNS
12350	3513	11	and	and	CC
12350	3513	12	preparing	prepare	VBG
12350	3513	13	them	-PRON-	PRP
12350	3513	14	in	in	IN
12350	3513	15	new	new	JJ
12350	3513	16	ways	way	NNS
12350	3513	17	.	.	.
12350	3514	1	Many	many	JJ
12350	3514	2	cereals	cereal	NNS
12350	3514	3	are	be	VBP
12350	3514	4	improved	improve	VBN
12350	3514	5	by	by	IN
12350	3514	6	adding	add	VBG
12350	3514	7	a	a	DT
12350	3514	8	little	little	JJ
12350	3514	9	milk	milk	NN
12350	3514	10	during	during	IN
12350	3514	11	the	the	DT
12350	3514	12	latter	latter	JJ
12350	3514	13	part	part	NN
12350	3514	14	of	of	IN
12350	3514	15	the	the	DT
12350	3514	16	cooking	cooking	NN
12350	3514	17	.	.	.
12350	3515	1	Boiling	boil	VBG
12350	3515	2	water	water	NN
12350	3515	3	and	and	CC
12350	3515	4	salt	salt	NN
12350	3515	5	should	should	MD
12350	3515	6	always	always	RB
12350	3515	7	be	be	VB
12350	3515	8	added	add	VBN
12350	3515	9	to	to	IN
12350	3515	10	cereals	cereal	NNS
12350	3515	11	,	,	,
12350	3515	12	one	one	CD
12350	3515	13	teaspoon	teaspoon	NN
12350	3515	14	salt	salt	NN
12350	3515	15	to	to	IN
12350	3515	16	one	one	CD
12350	3515	17	cup	cup	NN
12350	3515	18	of	of	IN
12350	3515	19	cereal	cereal	NN
12350	3515	20	.	.	.
12350	3516	1	Long	long	JJ
12350	3516	2	cooking	cooking	NN
12350	3516	3	improves	improve	VBZ
12350	3516	4	the	the	DT
12350	3516	5	flavor	flavor	NN
12350	3516	6	and	and	CC
12350	3516	7	makes	make	VBZ
12350	3516	8	the	the	DT
12350	3516	9	cereal	cereal	NN
12350	3516	10	more	more	RBR
12350	3516	11	digestible	digestible	JJ
12350	3516	12	.	.	.
12350	3517	1	Cereals	cereal	NNS
12350	3517	2	should	should	MD
12350	3517	3	be	be	VB
12350	3517	4	cooked	cook	VBN
12350	3517	5	the	the	DT
12350	3517	6	first	first	JJ
12350	3517	7	five	five	CD
12350	3517	8	minutes	minute	NNS
12350	3517	9	over	over	IN
12350	3517	10	the	the	DT
12350	3517	11	fire	fire	NN
12350	3517	12	and	and	CC
12350	3517	13	then	then	RB
12350	3517	14	over	over	IN
12350	3517	15	hot	hot	JJ
12350	3517	16	-	-	HYPH
12350	3517	17	water	water	NN
12350	3517	18	in	in	IN
12350	3517	19	a	a	DT
12350	3517	20	double	double	JJ
12350	3517	21	boiler	boiler	NN
12350	3517	22	;	;	:
12350	3517	23	if	if	IN
12350	3517	24	one	one	PRP
12350	3517	25	can	can	MD
12350	3517	26	not	not	RB
12350	3517	27	be	be	VB
12350	3517	28	procured	procure	VBN
12350	3517	29	,	,	,
12350	3517	30	cook	cook	VB
12350	3517	31	cereal	cereal	NN
12350	3517	32	in	in	IN
12350	3517	33	a	a	DT
12350	3517	34	saucepan	saucepan	NN
12350	3517	35	set	set	VBN
12350	3517	36	in	in	IN
12350	3517	37	a	a	DT
12350	3517	38	larger	large	JJR
12350	3517	39	one	one	NN
12350	3517	40	holding	hold	VBG
12350	3517	41	the	the	DT
12350	3517	42	hot	hot	JJ
12350	3517	43	water	water	NN
12350	3517	44	.	.	.
12350	3518	1	LAWS	laws	NN
12350	3518	2	ABOUT	about	IN
12350	3518	3	CEREALS	cereal	NNS
12350	3518	4	To	to	TO
12350	3518	5	discover	discover	VB
12350	3518	6	if	if	IN
12350	3518	7	cereals	cereal	NNS
12350	3518	8	such	such	JJ
12350	3518	9	as	as	IN
12350	3518	10	barley	barley	NN
12350	3518	11	,	,	,
12350	3518	12	wheat	wheat	NN
12350	3518	13	,	,	,
12350	3518	14	oats	oats	NNP
12350	3518	15	,	,	,
12350	3518	16	farina	farina	NNP
12350	3518	17	or	or	CC
12350	3518	18	cornmeal	cornmeal	NNP
12350	3518	19	are	be	VBP
12350	3518	20	kosher	kosher	JJ
12350	3518	21	,	,	,
12350	3518	22	place	place	VB
12350	3518	23	them	-PRON-	PRP
12350	3518	24	on	on	IN
12350	3518	25	a	a	DT
12350	3518	26	hot	hot	JJ
12350	3518	27	plate	plate	NN
12350	3518	28	,	,	,
12350	3518	29	if	if	IN
12350	3518	30	no	no	DT
12350	3518	31	worms	worm	NNS
12350	3518	32	or	or	CC
12350	3518	33	other	other	JJ
12350	3518	34	insects	insect	NNS
12350	3518	35	appear	appear	VBP
12350	3518	36	they	-PRON-	PRP
12350	3518	37	are	be	VBP
12350	3518	38	fit	fit	JJ
12350	3518	39	to	to	TO
12350	3518	40	be	be	VB
12350	3518	41	eaten	eat	VBN
12350	3518	42	,	,	,
12350	3518	43	if	if	IN
12350	3518	44	not	not	RB
12350	3518	45	,	,	,
12350	3518	46	they	-PRON-	PRP
12350	3518	47	must	must	MD
12350	3518	48	be	be	VB
12350	3518	49	thrown	throw	VBN
12350	3518	50	away	away	RB
12350	3518	51	.	.	.
12350	3519	1	If	if	IN
12350	3519	2	flour	flour	NN
12350	3519	3	is	be	VBZ
12350	3519	4	mildewed	mildew	VBN
12350	3519	5	it	-PRON-	PRP
12350	3519	6	must	must	MD
12350	3519	7	be	be	VB
12350	3519	8	destroyed	destroy	VBN
12350	3519	9	.	.	.
12350	3520	1	OATMEAL	OATMEAL	NNP
12350	3520	2	PORRIDGE	PORRIDGE	NNP
12350	3520	3	As	as	IN
12350	3520	4	oatmeal	oatmeal	NN
12350	3520	5	is	be	VBZ
12350	3520	6	ground	ground	NN
12350	3520	7	in	in	IN
12350	3520	8	different	different	JJ
12350	3520	9	grades	grade	NNS
12350	3520	10	of	of	IN
12350	3520	11	coarseness	coarseness	NN
12350	3520	12	,	,	,
12350	3520	13	the	the	DT
12350	3520	14	time	time	NN
12350	3520	15	for	for	IN
12350	3520	16	cooking	cook	VBG
12350	3520	17	varies	varie	NNS
12350	3520	18	and	and	CC
12350	3520	19	it	-PRON-	PRP
12350	3520	20	is	be	VBZ
12350	3520	21	best	good	JJS
12350	3520	22	to	to	TO
12350	3520	23	follow	follow	VB
12350	3520	24	the	the	DT
12350	3520	25	directions	direction	NNS
12350	3520	26	given	give	VBN
12350	3520	27	on	on	IN
12350	3520	28	the	the	DT
12350	3520	29	packages	package	NNS
12350	3520	30	.	.	.
12350	3521	1	The	the	DT
12350	3521	2	meal	meal	NN
12350	3521	3	should	should	MD
12350	3521	4	be	be	VB
12350	3521	5	cooked	cook	VBN
12350	3521	6	until	until	IN
12350	3521	7	soft	soft	JJ
12350	3521	8	,	,	,
12350	3521	9	but	but	CC
12350	3521	10	should	should	MD
12350	3521	11	not	not	RB
12350	3521	12	be	be	VB
12350	3521	13	mushy	mushy	JJ
12350	3521	14	.	.	.
12350	3522	1	The	the	DT
12350	3522	2	ordinary	ordinary	JJ
12350	3522	3	rule	rule	NN
12350	3522	4	is	be	VBZ
12350	3522	5	to	to	TO
12350	3522	6	put	put	VB
12350	3522	7	a	a	DT
12350	3522	8	cup	cup	NN
12350	3522	9	of	of	IN
12350	3522	10	meal	meal	NN
12350	3522	11	into	into	IN
12350	3522	12	two	two	CD
12350	3522	13	cups	cup	NNS
12350	3522	14	of	of	IN
12350	3522	15	salted	salt	VBN
12350	3522	16	boiling	boiling	NN
12350	3522	17	water	water	NN
12350	3522	18	(	(	-LRB-
12350	3522	19	a	a	DT
12350	3522	20	teaspoon	teaspoon	NN
12350	3522	21	of	of	IN
12350	3522	22	salt	salt	NN
12350	3522	23	)	)	-RRB-
12350	3522	24	,	,	,
12350	3522	25	and	and	CC
12350	3522	26	let	let	VB
12350	3522	27	it	-PRON-	PRP
12350	3522	28	cook	cook	VB
12350	3522	29	in	in	IN
12350	3522	30	a	a	DT
12350	3522	31	double	double	JJ
12350	3522	32	boiler	boiler	NN
12350	3522	33	the	the	DT
12350	3522	34	required	require	VBN
12350	3522	35	time	time	NN
12350	3522	36	.	.	.
12350	3523	1	Keep	keep	VB
12350	3523	2	covered	cover	VBN
12350	3523	3	until	until	IN
12350	3523	4	done	do	VBN
12350	3523	5	;	;	:
12350	3523	6	then	then	RB
12350	3523	7	remove	remove	VB
12350	3523	8	the	the	DT
12350	3523	9	cover	cover	NN
12350	3523	10	and	and	CC
12350	3523	11	let	let	VB
12350	3523	12	the	the	DT
12350	3523	13	moisture	moisture	NN
12350	3523	14	escape	escape	VB
12350	3523	15	.	.	.
12350	3524	1	COLD	COLD	NNP
12350	3524	2	OATMEAL	OATMEAL	NNP
12350	3524	3	Oatmeal	Oatmeal	NNP
12350	3524	4	is	be	VBZ
12350	3524	5	very	very	RB
12350	3524	6	good	good	JJ
12350	3524	7	cold	cold	JJ
12350	3524	8	,	,	,
12350	3524	9	and	and	CC
12350	3524	10	in	in	IN
12350	3524	11	summer	summer	NN
12350	3524	12	is	be	VBZ
12350	3524	13	better	well	RBR
12350	3524	14	served	serve	VBN
12350	3524	15	in	in	IN
12350	3524	16	that	that	DT
12350	3524	17	way	way	NN
12350	3524	18	.	.	.
12350	3525	1	It	-PRON-	PRP
12350	3525	2	can	can	MD
12350	3525	3	be	be	VB
12350	3525	4	turned	turn	VBN
12350	3525	5	into	into	IN
12350	3525	6	fancy	fancy	JJ
12350	3525	7	molds	mold	NNS
12350	3525	8	or	or	CC
12350	3525	9	into	into	IN
12350	3525	10	small	small	JJ
12350	3525	11	cups	cup	NNS
12350	3525	12	to	to	IN
12350	3525	13	cool	cool	JJ
12350	3525	14	,	,	,
12350	3525	15	and	and	CC
12350	3525	16	will	will	MD
12350	3525	17	then	then	RB
12350	3525	18	hold	hold	VB
12350	3525	19	the	the	DT
12350	3525	20	form	form	NN
12350	3525	21	and	and	CC
12350	3525	22	make	make	VB
12350	3525	23	an	an	DT
12350	3525	24	ornamental	ornamental	JJ
12350	3525	25	dish	dish	NN
12350	3525	26	.	.	.
12350	3526	1	OATMEAL	OATMEAL	NNS
12350	3526	2	WITH	with	IN
12350	3526	3	CHEESE	CHEESE	NNS
12350	3526	4	Cook	Cook	NNP
12350	3526	5	one	one	CD
12350	3526	6	cup	cup	NN
12350	3526	7	of	of	IN
12350	3526	8	oatmeal	oatmeal	NN
12350	3526	9	overnight	overnight	RB
12350	3526	10	and	and	CC
12350	3526	11	just	just	RB
12350	3526	12	before	before	IN
12350	3526	13	serving	serve	VBG
12350	3526	14	add	add	NN
12350	3526	15	one	one	CD
12350	3526	16	tablespoon	tablespoon	NN
12350	3526	17	of	of	IN
12350	3526	18	butter	butter	NN
12350	3526	19	and	and	CC
12350	3526	20	one	one	CD
12350	3526	21	cup	cup	NN
12350	3526	22	grated	grate	VBD
12350	3526	23	cheese	cheese	NN
12350	3526	24	.	.	.
12350	3527	1	Stir	stir	VB
12350	3527	2	until	until	IN
12350	3527	3	the	the	DT
12350	3527	4	cheese	cheese	NN
12350	3527	5	is	be	VBZ
12350	3527	6	melted	melt	VBN
12350	3527	7	and	and	CC
12350	3527	8	serve	serve	VB
12350	3527	9	at	at	IN
12350	3527	10	once	once	RB
12350	3527	11	.	.	.
12350	3528	1	BAKED	baked	JJ
12350	3528	2	APPLE	APPLE	NNP
12350	3528	3	WITH	with	IN
12350	3528	4	OATMEAL	OATMEAL	NNP
12350	3528	5	Pare	Pare	NNP
12350	3528	6	and	and	CC
12350	3528	7	core	core	VB
12350	3528	8	the	the	DT
12350	3528	9	apples	apple	NNS
12350	3528	10	and	and	CC
12350	3528	11	fill	fill	VB
12350	3528	12	the	the	DT
12350	3528	13	core	core	NN
12350	3528	14	space	space	NN
12350	3528	15	with	with	IN
12350	3528	16	left	leave	VBN
12350	3528	17	-	-	HYPH
12350	3528	18	over	over	RP
12350	3528	19	oatmeal	oatmeal	JJ
12350	3528	20	mush	mush	NN
12350	3528	21	.	.	.
12350	3529	1	Put	put	VB
12350	3529	2	the	the	DT
12350	3529	3	apples	apple	NNS
12350	3529	4	in	in	IN
12350	3529	5	a	a	DT
12350	3529	6	baking	baking	NN
12350	3529	7	dish	dish	NN
12350	3529	8	;	;	:
12350	3529	9	sprinkle	sprinkle	VB
12350	3529	10	with	with	IN
12350	3529	11	sugar	sugar	NN
12350	3529	12	;	;	:
12350	3529	13	pour	pour	VB
12350	3529	14	a	a	DT
12350	3529	15	little	little	JJ
12350	3529	16	water	water	NN
12350	3529	17	into	into	IN
12350	3529	18	the	the	DT
12350	3529	19	bottom	bottom	NN
12350	3529	20	of	of	IN
12350	3529	21	the	the	DT
12350	3529	22	pan	pan	NN
12350	3529	23	and	and	CC
12350	3529	24	bake	bake	VB
12350	3529	25	in	in	IN
12350	3529	26	a	a	DT
12350	3529	27	moderate	moderate	JJ
12350	3529	28	oven	oven	NN
12350	3529	29	until	until	IN
12350	3529	30	the	the	DT
12350	3529	31	apples	apple	NNS
12350	3529	32	are	be	VBP
12350	3529	33	tender	tender	JJ
12350	3529	34	.	.	.
12350	3530	1	Serve	serve	VB
12350	3530	2	warm	warm	JJ
12350	3530	3	with	with	IN
12350	3530	4	cream	cream	NN
12350	3530	5	for	for	IN
12350	3530	6	breakfast	breakfast	NN
12350	3530	7	or	or	CC
12350	3530	8	luncheon	luncheon	NN
12350	3530	9	.	.	.
12350	3531	1	WHEAT	wheat	NN
12350	3531	2	CEREALS	CEREALS	NNP
12350	3531	3	Wheat	Wheat	NNP
12350	3531	4	cereals	cereal	NNS
12350	3531	5	,	,	,
12350	3531	6	like	like	IN
12350	3531	7	oatmeal	oatmeal	NN
12350	3531	8	,	,	,
12350	3531	9	are	be	VBP
12350	3531	10	best	best	RB
12350	3531	11	cooked	cook	VBN
12350	3531	12	by	by	IN
12350	3531	13	following	follow	VBG
12350	3531	14	the	the	DT
12350	3531	15	directions	direction	NNS
12350	3531	16	on	on	IN
12350	3531	17	the	the	DT
12350	3531	18	package	package	NN
12350	3531	19	.	.	.
12350	3532	1	Most	Most	JJS
12350	3532	2	of	of	IN
12350	3532	3	them	-PRON-	PRP
12350	3532	4	are	be	VBP
12350	3532	5	greatly	greatly	RB
12350	3532	6	improved	improve	VBN
12350	3532	7	by	by	IN
12350	3532	8	the	the	DT
12350	3532	9	addition	addition	NN
12350	3532	10	of	of	IN
12350	3532	11	a	a	DT
12350	3532	12	little	little	JJ
12350	3532	13	milk	milk	NN
12350	3532	14	or	or	CC
12350	3532	15	by	by	IN
12350	3532	16	a	a	DT
12350	3532	17	few	few	JJ
12350	3532	18	chopped	chop	VBN
12350	3532	19	dates	date	NNS
12350	3532	20	or	or	CC
12350	3532	21	whole	whole	JJ
12350	3532	22	sultana	sultana	NN
12350	3532	23	raisins	raisin	NNS
12350	3532	24	.	.	.
12350	3533	1	CORNMEAL	cornmeal	JJ
12350	3533	2	MUSH	mush	NN
12350	3533	3	Mix	mix	VBP
12350	3533	4	together	together	RB
12350	3533	5	one	one	CD
12350	3533	6	cup	cup	NN
12350	3533	7	of	of	IN
12350	3533	8	cornmeal	cornmeal	NN
12350	3533	9	and	and	CC
12350	3533	10	one	one	CD
12350	3533	11	teaspoon	teaspoon	NN
12350	3533	12	of	of	IN
12350	3533	13	salt	salt	NN
12350	3533	14	,	,	,
12350	3533	15	and	and	CC
12350	3533	16	add	add	VB
12350	3533	17	one	one	CD
12350	3533	18	cup	cup	NN
12350	3533	19	of	of	IN
12350	3533	20	cold	cold	JJ
12350	3533	21	water	water	NN
12350	3533	22	gradually	gradually	RB
12350	3533	23	,	,	,
12350	3533	24	stirring	stir	VBG
12350	3533	25	until	until	IN
12350	3533	26	smooth	smooth	JJ
12350	3533	27	.	.	.
12350	3534	1	Pour	pour	VB
12350	3534	2	this	this	DT
12350	3534	3	mixture	mixture	NN
12350	3534	4	into	into	IN
12350	3534	5	two	two	CD
12350	3534	6	cups	cup	NNS
12350	3534	7	of	of	IN
12350	3534	8	boiling	boil	VBG
12350	3534	9	;	;	:
12350	3534	10	water	water	NN
12350	3534	11	in	in	IN
12350	3534	12	a	a	DT
12350	3534	13	double	double	JJ
12350	3534	14	boiler	boiler	NN
12350	3534	15	and	and	CC
12350	3534	16	cook	cook	NN
12350	3534	17	from	from	IN
12350	3534	18	three	three	CD
12350	3534	19	to	to	TO
12350	3534	20	five	five	CD
12350	3534	21	hours	hour	NNS
12350	3534	22	.	.	.
12350	3535	1	Serve	serve	VB
12350	3535	2	hot	hot	JJ
12350	3535	3	with	with	IN
12350	3535	4	cream	cream	NN
12350	3535	5	and	and	CC
12350	3535	6	sugar	sugar	NN
12350	3535	7	.	.	.
12350	3536	1	SAUTÉD	sautéd	NN
12350	3536	2	CORNMEAL	cornmeal	NN
12350	3536	3	MUSH	mush	NN
12350	3536	4	Put	Put	VBD
12350	3536	5	left	left	RB
12350	3536	6	-	-	HYPH
12350	3536	7	over	over	RP
12350	3536	8	mush	mush	NN
12350	3536	9	into	into	IN
12350	3536	10	a	a	DT
12350	3536	11	dish	dish	NN
12350	3536	12	and	and	CC
12350	3536	13	smooth	smooth	VB
12350	3536	14	it	-PRON-	PRP
12350	3536	15	over	over	IN
12350	3536	16	the	the	DT
12350	3536	17	top	top	NN
12350	3536	18	.	.	.
12350	3537	1	When	when	WRB
12350	3537	2	cold	cold	JJ
12350	3537	3	cut	cut	NN
12350	3537	4	into	into	IN
12350	3537	5	slices	slice	NNS
12350	3537	6	one	one	CD
12350	3537	7	-	-	HYPH
12350	3537	8	half	half	NN
12350	3537	9	inch	inch	NN
12350	3537	10	thick	thick	JJ
12350	3537	11	.	.	.
12350	3538	1	Dip	dip	VB
12350	3538	2	each	each	DT
12350	3538	3	slice	slice	NN
12350	3538	4	into	into	IN
12350	3538	5	flour	flour	NN
12350	3538	6	.	.	.
12350	3539	1	Melt	Melt	NNP
12350	3539	2	one	one	CD
12350	3539	3	-	-	HYPH
12350	3539	4	half	half	NN
12350	3539	5	teaspoon	teaspoon	NN
12350	3539	6	of	of	IN
12350	3539	7	drippings	dripping	NNS
12350	3539	8	in	in	IN
12350	3539	9	a	a	DT
12350	3539	10	frying	frying	JJ
12350	3539	11	-	-	HYPH
12350	3539	12	pan	pan	NN
12350	3539	13	and	and	CC
12350	3539	14	be	be	VB
12350	3539	15	careful	careful	JJ
12350	3539	16	to	to	TO
12350	3539	17	let	let	VB
12350	3539	18	it	-PRON-	PRP
12350	3539	19	get	get	VB
12350	3539	20	smoking	smoke	VBG
12350	3539	21	hot	hot	JJ
12350	3539	22	.	.	.
12350	3540	1	Brown	Brown	NNP
12350	3540	2	the	the	DT
12350	3540	3	floured	flour	VBN
12350	3540	4	slices	slice	NNS
12350	3540	5	on	on	IN
12350	3540	6	each	each	DT
12350	3540	7	side	side	NN
12350	3540	8	.	.	.
12350	3541	1	Drain	drain	VB
12350	3541	2	if	if	IN
12350	3541	3	necessary	necessary	JJ
12350	3541	4	and	and	CC
12350	3541	5	serve	serve	VB
12350	3541	6	on	on	IN
12350	3541	7	a	a	DT
12350	3541	8	hot	hot	JJ
12350	3541	9	plate	plate	NN
12350	3541	10	with	with	IN
12350	3541	11	syrup	syrup	NN
12350	3541	12	.	.	.
12350	3542	1	FARINA	FARINA	NNS
12350	3542	2	To	to	IN
12350	3542	3	one	one	CD
12350	3542	4	-	-	HYPH
12350	3542	5	half	half	NN
12350	3542	6	cup	cup	NN
12350	3542	7	of	of	IN
12350	3542	8	farina	farina	NNP
12350	3542	9	take	take	VB
12350	3542	10	one	one	CD
12350	3542	11	teaspoon	teaspoon	NN
12350	3542	12	of	of	IN
12350	3542	13	salt	salt	NN
12350	3542	14	;	;	:
12350	3542	15	pour	pour	VBP
12350	3542	16	gradually	gradually	RB
12350	3542	17	into	into	IN
12350	3542	18	three	three	CD
12350	3542	19	cups	cup	NNS
12350	3542	20	of	of	IN
12350	3542	21	boiling	boil	VBG
12350	3542	22	water	water	NN
12350	3542	23	and	and	CC
12350	3542	24	cook	cook	VB
12350	3542	25	the	the	DT
12350	3542	26	mixture	mixture	NN
12350	3542	27	in	in	IN
12350	3542	28	a	a	DT
12350	3542	29	double	double	JJ
12350	3542	30	boiler	boiler	NN
12350	3542	31	for	for	IN
12350	3542	32	about	about	RB
12350	3542	33	one	one	CD
12350	3542	34	hour	hour	NN
12350	3542	35	.	.	.
12350	3543	1	HOMINY	HOMINY	NNP
12350	3543	2	Get	get	VBP
12350	3543	3	the	the	DT
12350	3543	4	unbroken	unbroken	JJ
12350	3543	5	hominy	hominy	NN
12350	3543	6	and	and	CC
12350	3543	7	after	after	IN
12350	3543	8	careful	careful	JJ
12350	3543	9	washing	washing	NN
12350	3543	10	soak	soak	VB
12350	3543	11	it	-PRON-	PRP
12350	3543	12	twenty	twenty	CD
12350	3543	13	-	-	HYPH
12350	3543	14	four	four	CD
12350	3543	15	hours	hour	NNS
12350	3543	16	in	in	IN
12350	3543	17	the	the	DT
12350	3543	18	water	water	NN
12350	3543	19	.	.	.
12350	3544	1	Cook	cook	VB
12350	3544	2	one	one	CD
12350	3544	3	cup	cup	NN
12350	3544	4	of	of	IN
12350	3544	5	hominy	hominy	NNP
12350	3544	6	slowly	slowly	RB
12350	3544	7	in	in	IN
12350	3544	8	the	the	DT
12350	3544	9	same	same	JJ
12350	3544	10	water	water	NN
12350	3544	11	in	in	IN
12350	3544	12	a	a	DT
12350	3544	13	covered	cover	VBN
12350	3544	14	vessel	vessel	NN
12350	3544	15	for	for	IN
12350	3544	16	eight	eight	CD
12350	3544	17	hours	hour	NNS
12350	3544	18	or	or	CC
12350	3544	19	until	until	IN
12350	3544	20	all	all	PDT
12350	3544	21	the	the	DT
12350	3544	22	water	water	NN
12350	3544	23	has	have	VBZ
12350	3544	24	been	be	VBN
12350	3544	25	absorbed	absorb	VBN
12350	3544	26	by	by	IN
12350	3544	27	the	the	DT
12350	3544	28	hominy	hominy	NNP
12350	3544	29	;	;	:
12350	3544	30	add	add	VB
12350	3544	31	two	two	CD
12350	3544	32	tablespoons	tablespoon	NNS
12350	3544	33	of	of	IN
12350	3544	34	butter	butter	NN
12350	3544	35	,	,	,
12350	3544	36	one	one	CD
12350	3544	37	teaspoon	teaspoon	NN
12350	3544	38	of	of	IN
12350	3544	39	salt	salt	NN
12350	3544	40	and	and	CC
12350	3544	41	two	two	CD
12350	3544	42	tablespoons	tablespoon	NNS
12350	3544	43	of	of	IN
12350	3544	44	cream	cream	NN
12350	3544	45	and	and	CC
12350	3544	46	serve	serve	VB
12350	3544	47	as	as	IN
12350	3544	48	a	a	DT
12350	3544	49	vegetable	vegetable	NN
12350	3544	50	or	or	CC
12350	3544	51	as	as	IN
12350	3544	52	a	a	DT
12350	3544	53	cereal	cereal	NN
12350	3544	54	with	with	IN
12350	3544	55	sugar	sugar	NN
12350	3544	56	and	and	CC
12350	3544	57	cream	cream	NN
12350	3544	58	.	.	.
12350	3545	1	MARMELITTA	MARMELITTA	NNP
12350	3545	2	Take	take	VB
12350	3545	3	two	two	CD
12350	3545	4	cups	cup	NNS
12350	3545	5	of	of	IN
12350	3545	6	coarse	coarse	JJ
12350	3545	7	cornmeal	cornmeal	NN
12350	3545	8	and	and	CC
12350	3545	9	four	four	CD
12350	3545	10	cups	cup	NNS
12350	3545	11	of	of	IN
12350	3545	12	cold	cold	JJ
12350	3545	13	water	water	NN
12350	3545	14	put	put	VBN
12350	3545	15	on	on	RP
12350	3545	16	to	to	IN
12350	3545	17	boil	boil	VB
12350	3545	18	;	;	:
12350	3545	19	add	add	VB
12350	3545	20	one	one	CD
12350	3545	21	-	-	HYPH
12350	3545	22	half	half	NN
12350	3545	23	teaspoon	teaspoon	NN
12350	3545	24	of	of	IN
12350	3545	25	salt	salt	NN
12350	3545	26	.	.	.
12350	3546	1	Stir	stir	VB
12350	3546	2	the	the	DT
12350	3546	3	cornmeal	cornmeal	NN
12350	3546	4	continually	continually	RB
12350	3546	5	and	and	CC
12350	3546	6	when	when	WRB
12350	3546	7	done	do	VBN
12350	3546	8	place	place	NN
12350	3546	9	on	on	IN
12350	3546	10	platter	platter	NN
12350	3546	11	,	,	,
12350	3546	12	spread	spread	VBN
12350	3546	13	with	with	IN
12350	3546	14	butter	butter	NN
12350	3546	15	,	,	,
12350	3546	16	sharf	sharf	NN
12350	3546	17	cheese	cheese	NN
12350	3546	18	or	or	CC
12350	3546	19	any	any	DT
12350	3546	20	cheese	cheese	NN
12350	3546	21	such	such	JJ
12350	3546	22	as	as	IN
12350	3546	23	pot	pot	NN
12350	3546	24	or	or	CC
12350	3546	25	cream	cream	NN
12350	3546	26	cheese	cheese	NN
12350	3546	27	.	.	.
12350	3547	1	To	to	TO
12350	3547	2	be	be	VB
12350	3547	3	eaten	eat	VBN
12350	3547	4	warm	warm	JJ
12350	3547	5	.	.	.
12350	3548	1	POLENTA	POLENTA	NNP
12350	3548	2	Place	Place	NNP
12350	3548	3	one	one	CD
12350	3548	4	cup	cup	NN
12350	3548	5	of	of	IN
12350	3548	6	yellow	yellow	JJ
12350	3548	7	cornmeal	cornmeal	NN
12350	3548	8	and	and	CC
12350	3548	9	three	three	CD
12350	3548	10	cups	cup	NNS
12350	3548	11	of	of	IN
12350	3548	12	cold	cold	JJ
12350	3548	13	water	water	NN
12350	3548	14	in	in	IN
12350	3548	15	a	a	DT
12350	3548	16	double	double	JJ
12350	3548	17	boiler	boiler	NN
12350	3548	18	,	,	,
12350	3548	19	add	add	VB
12350	3548	20	one	one	CD
12350	3548	21	teaspoon	teaspoon	NN
12350	3548	22	of	of	IN
12350	3548	23	salt	salt	NN
12350	3548	24	,	,	,
12350	3548	25	one	one	CD
12350	3548	26	-	-	HYPH
12350	3548	27	half	half	NN
12350	3548	28	teaspoon	teaspoon	NN
12350	3548	29	of	of	IN
12350	3548	30	pepper	pepper	NN
12350	3548	31	and	and	CC
12350	3548	32	cook	cook	NN
12350	3548	33	for	for	IN
12350	3548	34	forty	forty	CD
12350	3548	35	minutes	minute	NNS
12350	3548	36	.	.	.
12350	3549	1	While	while	IN
12350	3549	2	still	still	RB
12350	3549	3	hot	hot	JJ
12350	3549	4	add	add	VBP
12350	3549	5	one	one	CD
12350	3549	6	and	and	CC
12350	3549	7	one	one	CD
12350	3549	8	-	-	HYPH
12350	3549	9	half	half	NN
12350	3549	10	cups	cup	NNS
12350	3549	11	of	of	IN
12350	3549	12	grated	grate	VBN
12350	3549	13	cheese	cheese	NN
12350	3549	14	to	to	IN
12350	3549	15	the	the	DT
12350	3549	16	mixture	mixture	NN
12350	3549	17	and	and	CC
12350	3549	18	heat	heat	NN
12350	3549	19	until	until	IN
12350	3549	20	it	-PRON-	PRP
12350	3549	21	melts	melt	VBZ
12350	3549	22	.	.	.
12350	3550	1	Turn	turn	VB
12350	3550	2	the	the	DT
12350	3550	3	mixture	mixture	NN
12350	3550	4	into	into	IN
12350	3550	5	a	a	DT
12350	3550	6	greased	grease	VBN
12350	3550	7	bowl	bowl	NN
12350	3550	8	and	and	CC
12350	3550	9	allow	allow	VB
12350	3550	10	it	-PRON-	PRP
12350	3550	11	to	to	TO
12350	3550	12	set	set	VB
12350	3550	13	.	.	.
12350	3551	1	The	the	DT
12350	3551	2	meal	meal	NN
12350	3551	3	may	may	MD
12350	3551	4	be	be	VB
12350	3551	5	sliced	slice	VBN
12350	3551	6	an	an	DT
12350	3551	7	inch	inch	NN
12350	3551	8	thick	thick	JJ
12350	3551	9	or	or	CC
12350	3551	10	cut	cut	VBN
12350	3551	11	with	with	IN
12350	3551	12	a	a	DT
12350	3551	13	biscuit	biscuit	NN
12350	3551	14	cutter	cutter	NN
12350	3551	15	and	and	CC
12350	3551	16	then	then	RB
12350	3551	17	fried	fry	VBN
12350	3551	18	in	in	IN
12350	3551	19	hot	hot	JJ
12350	3551	20	vegetable	vegetable	NN
12350	3551	21	oil	oil	NN
12350	3551	22	.	.	.
12350	3552	1	Serve	serve	VB
12350	3552	2	with	with	IN
12350	3552	3	white	white	JJ
12350	3552	4	or	or	CC
12350	3552	5	tomato	tomato	NN
12350	3552	6	sauce	sauce	NN
12350	3552	7	as	as	IN
12350	3552	8	desired	desire	VBN
12350	3552	9	.	.	.
12350	3553	1	BARLEY	barley	NN
12350	3553	2	,	,	,
12350	3553	3	TAPIOCA	TAPIOCA	NNP
12350	3553	4	,	,	,
12350	3553	5	SAGO	SAGO	NNP
12350	3553	6	,	,	,
12350	3553	7	ETC	ETC	NNP
12350	3553	8	Add	Add	NNP
12350	3553	9	one	one	CD
12350	3553	10	teaspoon	teaspoon	NN
12350	3553	11	of	of	IN
12350	3553	12	salt	salt	NN
12350	3553	13	to	to	IN
12350	3553	14	one	one	CD
12350	3553	15	quart	quart	NN
12350	3553	16	of	of	IN
12350	3553	17	boiling	boil	VBG
12350	3553	18	water	water	NN
12350	3553	19	and	and	CC
12350	3553	20	pour	pour	VB
12350	3553	21	gradually	gradually	RB
12350	3553	22	on	on	IN
12350	3553	23	one	one	CD
12350	3553	24	-	-	HYPH
12350	3553	25	half	half	NN
12350	3553	26	cup	cup	NN
12350	3553	27	of	of	IN
12350	3553	28	barley	barley	NN
12350	3553	29	or	or	CC
12350	3553	30	other	other	JJ
12350	3553	31	hard	hard	JJ
12350	3553	32	grain	grain	NN
12350	3553	33	and	and	CC
12350	3553	34	boil	boil	VB
12350	3553	35	until	until	IN
12350	3553	36	tender	tender	NN
12350	3553	37	,	,	,
12350	3553	38	from	from	IN
12350	3553	39	one	one	CD
12350	3553	40	to	to	IN
12350	3553	41	two	two	CD
12350	3553	42	or	or	CC
12350	3553	43	more	more	JJR
12350	3553	44	hours	hour	NNS
12350	3553	45	,	,	,
12350	3553	46	according	accord	VBG
12350	3553	47	to	to	IN
12350	3553	48	the	the	DT
12350	3553	49	grain	grain	NN
12350	3553	50	,	,	,
12350	3553	51	and	and	CC
12350	3553	52	have	have	VB
12350	3553	53	each	each	DT
12350	3553	54	kernel	kernel	NN
12350	3553	55	stand	stand	VB
12350	3553	56	out	out	RP
12350	3553	57	distinct	distinct	JJ
12350	3553	58	when	when	WRB
12350	3553	59	done	do	VBN
12350	3553	60	.	.	.
12350	3554	1	Add	add	VB
12350	3554	2	more	more	JJR
12350	3554	3	boiling	boiling	NN
12350	3554	4	water	water	NN
12350	3554	5	as	as	IN
12350	3554	6	it	-PRON-	PRP
12350	3554	7	evaporates	evaporate	VBZ
12350	3554	8	.	.	.
12350	3555	1	Use	use	VB
12350	3555	2	as	as	IN
12350	3555	3	a	a	DT
12350	3555	4	vegetable	vegetable	NN
12350	3555	5	or	or	CC
12350	3555	6	in	in	IN
12350	3555	7	soups	soup	NNS
12350	3555	8	.	.	.
12350	3556	1	Pearl	Pearl	NNP
12350	3556	2	barley	barley	NN
12350	3556	3	,	,	,
12350	3556	4	tapioca	tapioca	NN
12350	3556	5	and	and	CC
12350	3556	6	sago	sago	JJ
12350	3556	7	cook	cook	NN
12350	3556	8	quicker	quick	JJR
12350	3556	9	than	than	IN
12350	3556	10	other	other	JJ
12350	3556	11	large	large	JJ
12350	3556	12	grains	grain	NNS
12350	3556	13	.	.	.
12350	3557	1	BOILED	BOILED	NNP
12350	3557	2	RICE	RICE	NNP
12350	3557	3	Put	put	VB
12350	3557	4	one	one	CD
12350	3557	5	-	-	HYPH
12350	3557	6	half	half	NN
12350	3557	7	cup	cup	NN
12350	3557	8	of	of	IN
12350	3557	9	rice	rice	NN
12350	3557	10	in	in	IN
12350	3557	11	a	a	DT
12350	3557	12	strainer	strainer	NN
12350	3557	13	;	;	:
12350	3557	14	place	place	VB
12350	3557	15	the	the	DT
12350	3557	16	strainer	strainer	NN
12350	3557	17	over	over	IN
12350	3557	18	a	a	DT
12350	3557	19	bowl	bowl	NN
12350	3557	20	nearly	nearly	RB
12350	3557	21	full	full	JJ
12350	3557	22	of	of	IN
12350	3557	23	cold	cold	JJ
12350	3557	24	water	water	NN
12350	3557	25	;	;	:
12350	3557	26	rub	rub	VB
12350	3557	27	the	the	DT
12350	3557	28	rice	rice	NN
12350	3557	29	;	;	:
12350	3557	30	lift	lift	VB
12350	3557	31	the	the	DT
12350	3557	32	strainer	strainer	NN
12350	3557	33	from	from	IN
12350	3557	34	the	the	DT
12350	3557	35	bowl	bowl	NN
12350	3557	36	and	and	CC
12350	3557	37	change	change	VB
12350	3557	38	the	the	DT
12350	3557	39	water	water	NN
12350	3557	40	.	.	.
12350	3558	1	Repeat	repeat	VB
12350	3558	2	this	this	DT
12350	3558	3	until	until	IN
12350	3558	4	the	the	DT
12350	3558	5	water	water	NN
12350	3558	6	in	in	IN
12350	3558	7	the	the	DT
12350	3558	8	bowl	bowl	NN
12350	3558	9	is	be	VBZ
12350	3558	10	clear	clear	JJ
12350	3558	11	.	.	.
12350	3559	1	Have	have	VBP
12350	3559	2	two	two	CD
12350	3559	3	quarts	quart	NNS
12350	3559	4	of	of	IN
12350	3559	5	water	water	NN
12350	3559	6	boiling	boil	VBG
12350	3559	7	briskly	briskly	RB
12350	3559	8	,	,	,
12350	3559	9	add	add	VB
12350	3559	10	the	the	DT
12350	3559	11	rice	rice	NN
12350	3559	12	and	and	CC
12350	3559	13	one	one	CD
12350	3559	14	tablespoon	tablespoon	NN
12350	3559	15	of	of	IN
12350	3559	16	salt	salt	NN
12350	3559	17	gradually	gradually	RB
12350	3559	18	so	so	IN
12350	3559	19	as	as	IN
12350	3559	20	not	not	RB
12350	3559	21	to	to	TO
12350	3559	22	stop	stop	VB
12350	3559	23	the	the	DT
12350	3559	24	boiling	boiling	NN
12350	3559	25	;	;	:
12350	3559	26	boil	boil	VB
12350	3559	27	twenty	twenty	CD
12350	3559	28	minutes	minute	NNS
12350	3559	29	or	or	CC
12350	3559	30	until	until	IN
12350	3559	31	soft	soft	JJ
12350	3559	32	,	,	,
12350	3559	33	do	do	VB
12350	3559	34	not	not	RB
12350	3559	35	stir	stir	VB
12350	3559	36	;	;	:
12350	3559	37	drain	drain	VB
12350	3559	38	through	through	IN
12350	3559	39	a	a	DT
12350	3559	40	colander	colander	NN
12350	3559	41	and	and	CC
12350	3559	42	place	place	VB
12350	3559	43	the	the	DT
12350	3559	44	colander	colander	NN
12350	3559	45	over	over	IN
12350	3559	46	boiling	boil	VBG
12350	3559	47	water	water	NN
12350	3559	48	for	for	IN
12350	3559	49	ten	ten	CD
12350	3559	50	minutes	minute	NNS
12350	3559	51	to	to	TO
12350	3559	52	steam	steam	VB
12350	3559	53	.	.	.
12350	3560	1	Every	every	DT
12350	3560	2	grain	grain	NN
12350	3560	3	will	will	MD
12350	3560	4	be	be	VB
12350	3560	5	distinct	distinct	JJ
12350	3560	6	.	.	.
12350	3561	1	Serve	serve	VB
12350	3561	2	as	as	IN
12350	3561	3	a	a	DT
12350	3561	4	vegetable	vegetable	NN
12350	3561	5	or	or	CC
12350	3561	6	as	as	IN
12350	3561	7	a	a	DT
12350	3561	8	cereal	cereal	NN
12350	3561	9	with	with	IN
12350	3561	10	cream	cream	NN
12350	3561	11	and	and	CC
12350	3561	12	sugar	sugar	NN
12350	3561	13	.	.	.
12350	3562	1	RICE	RICE	VBN
12350	3562	2	IN	in	IN
12350	3562	3	MILK	MILK	NNP
12350	3562	4	Clean	clean	VBP
12350	3562	5	the	the	DT
12350	3562	6	rice	rice	NN
12350	3562	7	as	as	IN
12350	3562	8	for	for	IN
12350	3562	9	boiling	boil	VBG
12350	3562	10	in	in	IN
12350	3562	11	water	water	NN
12350	3562	12	;	;	:
12350	3562	13	and	and	CC
12350	3562	14	cook	cook	VB
12350	3562	15	one	one	CD
12350	3562	16	-	-	HYPH
12350	3562	17	half	half	NN
12350	3562	18	cup	cup	NN
12350	3562	19	of	of	IN
12350	3562	20	rice	rice	NN
12350	3562	21	with	with	IN
12350	3562	22	one	one	CD
12350	3562	23	and	and	CC
12350	3562	24	one	one	CD
12350	3562	25	-	-	HYPH
12350	3562	26	half	half	NN
12350	3562	27	cups	cup	NNS
12350	3562	28	of	of	IN
12350	3562	29	hot	hot	JJ
12350	3562	30	milk	milk	NN
12350	3562	31	and	and	CC
12350	3562	32	one	one	CD
12350	3562	33	-	-	HYPH
12350	3562	34	half	half	NN
12350	3562	35	teaspoon	teaspoon	NN
12350	3562	36	of	of	IN
12350	3562	37	salt	salt	NN
12350	3562	38	,	,	,
12350	3562	39	adding	add	VBG
12350	3562	40	a	a	DT
12350	3562	41	few	few	JJ
12350	3562	42	seeded	seeded	JJ
12350	3562	43	or	or	CC
12350	3562	44	sultana	sultana	NN
12350	3562	45	raisins	raisin	NNS
12350	3562	46	if	if	IN
12350	3562	47	desired	desire	VBN
12350	3562	48	.	.	.
12350	3563	1	Serve	serve	VB
12350	3563	2	hot	hot	JJ
12350	3563	3	like	like	IN
12350	3563	4	boiled	boil	VBN
12350	3563	5	rice	rice	NN
12350	3563	6	or	or	CC
12350	3563	7	press	press	NN
12350	3563	8	into	into	IN
12350	3563	9	small	small	JJ
12350	3563	10	cups	cup	NNS
12350	3563	11	,	,	,
12350	3563	12	cool	cool	JJ
12350	3563	13	and	and	CC
12350	3563	14	serve	serve	VB
12350	3563	15	with	with	IN
12350	3563	16	cream	cream	NN
12350	3563	17	and	and	CC
12350	3563	18	sugar	sugar	NN
12350	3563	19	.	.	.
12350	3564	1	RICE	rice	NN
12350	3564	2	WITH	with	IN
12350	3564	3	GRATED	grate	VBN
12350	3564	4	CHOCOLATE	CHOCOLATE	NNP
12350	3564	5	Cook	Cook	NNP
12350	3564	6	one	one	CD
12350	3564	7	-	-	HYPH
12350	3564	8	half	half	NN
12350	3564	9	cup	cup	NN
12350	3564	10	of	of	IN
12350	3564	11	rice	rice	NN
12350	3564	12	,	,	,
12350	3564	13	place	place	NN
12350	3564	14	in	in	IN
12350	3564	15	hot	hot	JJ
12350	3564	16	serving	serving	NN
12350	3564	17	dish	dish	NN
12350	3564	18	,	,	,
12350	3564	19	sprinkle	sprinkle	VBP
12350	3564	20	generously	generously	RB
12350	3564	21	with	with	IN
12350	3564	22	grated	grate	VBN
12350	3564	23	sweet	sweet	JJ
12350	3564	24	chocolate	chocolate	NN
12350	3564	25	;	;	:
12350	3564	26	set	set	VBN
12350	3564	27	in	in	IN
12350	3564	28	oven	oven	NNP
12350	3564	29	one	one	CD
12350	3564	30	minute	minute	NN
12350	3564	31	and	and	CC
12350	3564	32	serve	serve	VB
12350	3564	33	.	.	.
12350	3565	1	STEAMED	STEAMED	NNP
12350	3565	2	RICE	RICE	NNP
12350	3565	3	Wash	Wash	NNP
12350	3565	4	two	two	CD
12350	3565	5	cups	cup	NNS
12350	3565	6	of	of	IN
12350	3565	7	rice	rice	NN
12350	3565	8	carefully	carefully	RB
12350	3565	9	put	put	VBN
12350	3565	10	in	in	RP
12350	3565	11	double	double	JJ
12350	3565	12	boiler	boiler	NN
12350	3565	13	;	;	:
12350	3565	14	add	add	VB
12350	3565	15	eight	eight	CD
12350	3565	16	cups	cup	NNS
12350	3565	17	of	of	IN
12350	3565	18	cold	cold	JJ
12350	3565	19	water	water	NN
12350	3565	20	and	and	CC
12350	3565	21	a	a	DT
12350	3565	22	pinch	pinch	NN
12350	3565	23	of	of	IN
12350	3565	24	salt	salt	NN
12350	3565	25	and	and	CC
12350	3565	26	steam	steam	NN
12350	3565	27	for	for	IN
12350	3565	28	two	two	CD
12350	3565	29	hours	hour	NNS
12350	3565	30	;	;	:
12350	3565	31	do	do	VB
12350	3565	32	not	not	RB
12350	3565	33	stir	stir	VB
12350	3565	34	.	.	.
12350	3566	1	Serve	serve	VB
12350	3566	2	with	with	IN
12350	3566	3	any	any	DT
12350	3566	4	kind	kind	NN
12350	3566	5	of	of	IN
12350	3566	6	stewed	stew	VBN
12350	3566	7	fruit	fruit	NN
12350	3566	8	or	or	CC
12350	3566	9	preserve	preserve	NN
12350	3566	10	.	.	.
12350	3567	1	APPLES	APPLES	NNP
12350	3567	2	WITH	with	IN
12350	3567	3	RICE	rice	NN
12350	3567	4	Boil	Boil	NNP
12350	3567	5	one	one	CD
12350	3567	6	cup	cup	NN
12350	3567	7	of	of	IN
12350	3567	8	rice	rice	NN
12350	3567	9	in	in	IN
12350	3567	10	water	water	NN
12350	3567	11	or	or	CC
12350	3567	12	milk	milk	NN
12350	3567	13	;	;	:
12350	3567	14	rub	rub	VB
12350	3567	15	the	the	DT
12350	3567	16	kettle	kettle	NN
12350	3567	17	all	all	RB
12350	3567	18	over	over	RB
12350	3567	19	with	with	IN
12350	3567	20	a	a	DT
12350	3567	21	piece	piece	NN
12350	3567	22	of	of	IN
12350	3567	23	butter	butter	NN
12350	3567	24	before	before	IN
12350	3567	25	putting	put	VBG
12350	3567	26	in	in	RP
12350	3567	27	the	the	DT
12350	3567	28	rice	rice	NN
12350	3567	29	,	,	,
12350	3567	30	season	season	NN
12350	3567	31	with	with	IN
12350	3567	32	salt	salt	NN
12350	3567	33	and	and	CC
12350	3567	34	add	add	VB
12350	3567	35	a	a	DT
12350	3567	36	lump	lump	NN
12350	3567	37	of	of	IN
12350	3567	38	butter	butter	NN
12350	3567	39	.	.	.
12350	3568	1	When	when	WRB
12350	3568	2	cooked	cook	VBN
12350	3568	3	,	,	,
12350	3568	4	add	add	VB
12350	3568	5	about	about	RB
12350	3568	6	six	six	CD
12350	3568	7	apples	apple	NNS
12350	3568	8	,	,	,
12350	3568	9	pared	pare	VBN
12350	3568	10	,	,	,
12350	3568	11	quartered	quarter	VBD
12350	3568	12	and	and	CC
12350	3568	13	cored	cored	JJ
12350	3568	14	,	,	,
12350	3568	15	sugar	sugar	NN
12350	3568	16	and	and	CC
12350	3568	17	cinnamon	cinnamon	NN
12350	3568	18	.	.	.
12350	3569	1	This	this	DT
12350	3569	2	makes	make	VBZ
12350	3569	3	a	a	DT
12350	3569	4	nice	nice	JJ
12350	3569	5	side	side	NN
12350	3569	6	dish	dish	NN
12350	3569	7	,	,	,
12350	3569	8	or	or	CC
12350	3569	9	dessert	dessert	NN
12350	3569	10	,	,	,
12350	3569	11	served	serve	VBN
12350	3569	12	with	with	IN
12350	3569	13	cream	cream	NN
12350	3569	14	.	.	.
12350	3570	1	BOILED	BOILED	NNP
12350	3570	2	RICE	rice	NN
12350	3570	3	WITH	with	IN
12350	3570	4	PINEAPPLE	pineapple	NN
12350	3570	5	Boil	Boil	NNP
12350	3570	6	as	as	IN
12350	3570	7	much	much	JJ
12350	3570	8	rice	rice	NN
12350	3570	9	as	as	IN
12350	3570	10	desired	desire	VBN
12350	3570	11	and	and	CC
12350	3570	12	when	when	WRB
12350	3570	13	done	do	VBN
12350	3570	14	slice	slice	NN
12350	3570	15	up	up	RP
12350	3570	16	the	the	DT
12350	3570	17	pineapple	pineapple	NN
12350	3570	18	and	and	CC
12350	3570	19	add	add	VB
12350	3570	20	,	,	,
12350	3570	21	with	with	IN
12350	3570	22	as	as	RB
12350	3570	23	much	much	JJ
12350	3570	24	sugar	sugar	NN
12350	3570	25	as	as	IN
12350	3570	26	is	be	VBZ
12350	3570	27	required	require	VBN
12350	3570	28	to	to	TO
12350	3570	29	sweeten	sweeten	VB
12350	3570	30	to	to	IN
12350	3570	31	taste	taste	NN
12350	3570	32	.	.	.
12350	3571	1	BAKED	BAKED	NNP
12350	3571	2	RICE	RICE	NNP
12350	3571	3	Arrange	arrange	NN
12350	3571	4	two	two	CD
12350	3571	5	cups	cup	NNS
12350	3571	6	of	of	IN
12350	3571	7	boiled	boil	VBN
12350	3571	8	rice	rice	NN
12350	3571	9	in	in	IN
12350	3571	10	a	a	DT
12350	3571	11	baking	baking	NN
12350	3571	12	dish	dish	NN
12350	3571	13	in	in	IN
12350	3571	14	layers	layer	NNS
12350	3571	15	,	,	,
12350	3571	16	covering	cover	VBG
12350	3571	17	each	each	DT
12350	3571	18	with	with	IN
12350	3571	19	grated	grate	VBN
12350	3571	20	cheese	cheese	NN
12350	3571	21	,	,	,
12350	3571	22	a	a	DT
12350	3571	23	little	little	JJ
12350	3571	24	milk	milk	NN
12350	3571	25	,	,	,
12350	3571	26	butter	butter	NN
12350	3571	27	,	,	,
12350	3571	28	salt	salt	NN
12350	3571	29	and	and	CC
12350	3571	30	red	red	JJ
12350	3571	31	pepper	pepper	NN
12350	3571	32	.	.	.
12350	3572	1	Spread	spread	VB
12350	3572	2	one	one	CD
12350	3572	3	cup	cup	NN
12350	3572	4	of	of	IN
12350	3572	5	grated	grate	VBN
12350	3572	6	bread	bread	NN
12350	3572	7	crumbs	crumb	VBZ
12350	3572	8	over	over	IN
12350	3572	9	all	all	DT
12350	3572	10	and	and	CC
12350	3572	11	bake	bake	VB
12350	3572	12	in	in	RP
12350	3572	13	a	a	DT
12350	3572	14	moderate	moderate	JJ
12350	3572	15	oven	oven	NN
12350	3572	16	until	until	IN
12350	3572	17	the	the	DT
12350	3572	18	crumbs	crumb	NNS
12350	3572	19	are	be	VBP
12350	3572	20	browned	brown	VBN
12350	3572	21	.	.	.
12350	3573	1	SWEET	SWEET	NNP
12350	3573	2	RICE	RICE	NNP
12350	3573	3	Clean	clean	JJ
12350	3573	4	and	and	CC
12350	3573	5	wash	wash	VB
12350	3573	6	one	one	CD
12350	3573	7	cup	cup	NN
12350	3573	8	of	of	IN
12350	3573	9	rice	rice	NN
12350	3573	10	.	.	.
12350	3574	1	Put	put	VB
12350	3574	2	on	on	RP
12350	3574	3	to	to	TO
12350	3574	4	boil	boil	VB
12350	3574	5	with	with	IN
12350	3574	6	cold	cold	JJ
12350	3574	7	water	water	NN
12350	3574	8	,	,	,
12350	3574	9	add	add	VB
12350	3574	10	a	a	DT
12350	3574	11	pinch	pinch	NN
12350	3574	12	of	of	IN
12350	3574	13	salt	salt	NN
12350	3574	14	.	.	.
12350	3575	1	When	when	WRB
12350	3575	2	done	do	VBN
12350	3575	3	drain	drain	NN
12350	3575	4	off	off	IN
12350	3575	5	the	the	DT
12350	3575	6	water	water	NN
12350	3575	7	,	,	,
12350	3575	8	if	if	IN
12350	3575	9	any	any	DT
12350	3575	10	;	;	:
12350	3575	11	add	add	VB
12350	3575	12	two	two	CD
12350	3575	13	cups	cup	NNS
12350	3575	14	of	of	IN
12350	3575	15	milk	milk	NN
12350	3575	16	,	,	,
12350	3575	17	stir	stir	VBP
12350	3575	18	in	in	RP
12350	3575	19	and	and	CC
12350	3575	20	let	let	VB
12350	3575	21	boil	boil	VB
12350	3575	22	for	for	IN
12350	3575	23	five	five	CD
12350	3575	24	minutes	minute	NNS
12350	3575	25	.	.	.
12350	3576	1	Dish	dish	VB
12350	3576	2	up	up	RP
12350	3576	3	,	,	,
12350	3576	4	then	then	RB
12350	3576	5	sprinkle	sprinkle	VB
12350	3576	6	sugar	sugar	NN
12350	3576	7	and	and	CC
12350	3576	8	cinnamon	cinnamon	NN
12350	3576	9	generously	generously	RB
12350	3576	10	over	over	IN
12350	3576	11	the	the	DT
12350	3576	12	top	top	NN
12350	3576	13	.	.	.
12350	3577	1	The	the	DT
12350	3577	2	yolk	yolk	NN
12350	3577	3	of	of	IN
12350	3577	4	an	an	DT
12350	3577	5	egg	egg	NN
12350	3577	6	can	can	MD
12350	3577	7	be	be	VB
12350	3577	8	added	add	VBN
12350	3577	9	just	just	RB
12350	3577	10	before	before	IN
12350	3577	11	serving	serve	VBG
12350	3577	12	if	if	IN
12350	3577	13	desired	desire	VBN
12350	3577	14	.	.	.
12350	3578	1	EGGS	EGGS	NNP
12350	3578	2	BAKED	BAKED	NNP
12350	3578	3	IN	in	IN
12350	3578	4	RICE	rice	NN
12350	3578	5	Line	Line	NNP
12350	3578	6	a	a	DT
12350	3578	7	buttered	butter	VBN
12350	3578	8	dish	dish	NN
12350	3578	9	with	with	IN
12350	3578	10	steamed	steamed	JJ
12350	3578	11	rice	rice	NN
12350	3578	12	.	.	.
12350	3579	1	Break	break	VB
12350	3579	2	the	the	DT
12350	3579	3	eggs	egg	NNS
12350	3579	4	in	in	IN
12350	3579	5	the	the	DT
12350	3579	6	centre	centre	NN
12350	3579	7	,	,	,
12350	3579	8	dot	dot	NN
12350	3579	9	with	with	IN
12350	3579	10	butter	butter	NN
12350	3579	11	,	,	,
12350	3579	12	sprinkle	sprinkle	VB
12350	3579	13	with	with	IN
12350	3579	14	salt	salt	NN
12350	3579	15	,	,	,
12350	3579	16	pepper	pepper	NN
12350	3579	17	and	and	CC
12350	3579	18	bake	bake	NN
12350	3579	19	in	in	RP
12350	3579	20	a	a	DT
12350	3579	21	moderate	moderate	JJ
12350	3579	22	oven	oven	NN
12350	3579	23	.	.	.
12350	3580	1	RICE	RICE	NNP
12350	3580	2	AND	and	CC
12350	3580	3	NUT	NUT	NNP
12350	3580	4	LOAF	LOAF	NNP
12350	3580	5	Boil	Boil	NNP
12350	3580	6	one	one	CD
12350	3580	7	-	-	HYPH
12350	3580	8	half	half	NN
12350	3580	9	cup	cup	NN
12350	3580	10	of	of	IN
12350	3580	11	rice	rice	NNP
12350	3580	12	(	(	-LRB-
12350	3580	13	brown	brown	NNP
12350	3580	14	preferred	preferred	NNP
12350	3580	15	)	)	-RRB-
12350	3580	16	;	;	:
12350	3580	17	drain	drain	VB
12350	3580	18	and	and	CC
12350	3580	19	dry	dry	VB
12350	3580	20	it	-PRON-	PRP
12350	3580	21	.	.	.
12350	3581	1	Mix	mix	VB
12350	3581	2	with	with	IN
12350	3581	3	an	an	DT
12350	3581	4	equal	equal	JJ
12350	3581	5	quantity	quantity	NN
12350	3581	6	of	of	IN
12350	3581	7	bread	bread	NN
12350	3581	8	crumbs	crumb	NNS
12350	3581	9	.	.	.
12350	3582	1	Add	add	VB
12350	3582	2	level	level	NN
12350	3582	3	teaspoon	teaspoon	NN
12350	3582	4	of	of	IN
12350	3582	5	salt	salt	NN
12350	3582	6	and	and	CC
12350	3582	7	one	one	CD
12350	3582	8	-	-	HYPH
12350	3582	9	half	half	NN
12350	3582	10	saltspoon	saltspoon	NN
12350	3582	11	of	of	IN
12350	3582	12	black	black	JJ
12350	3582	13	pepper	pepper	NN
12350	3582	14	.	.	.
12350	3583	1	Stir	stir	VB
12350	3583	2	in	in	IN
12350	3583	3	one	one	CD
12350	3583	4	cup	cup	NN
12350	3583	5	of	of	IN
12350	3583	6	chopped	chop	VBN
12350	3583	7	nuts	nut	NNS
12350	3583	8	--	--	:
12350	3583	9	pecans	pecan	NNS
12350	3583	10	or	or	CC
12350	3583	11	peanuts	peanut	NNS
12350	3583	12	.	.	.
12350	3584	1	Add	add	VB
12350	3584	2	one	one	CD
12350	3584	3	tablespoon	tablespoon	NN
12350	3584	4	of	of	IN
12350	3584	5	chopped	chop	VBN
12350	3584	6	parsley	parsley	NN
12350	3584	7	and	and	CC
12350	3584	8	one	one	CD
12350	3584	9	egg	egg	NN
12350	3584	10	.	.	.
12350	3585	1	Mix	mix	VB
12350	3585	2	thoroughly	thoroughly	RB
12350	3585	3	and	and	CC
12350	3585	4	pack	pack	VB
12350	3585	5	in	in	IN
12350	3585	6	bread	bread	NN
12350	3585	7	-	-	HYPH
12350	3585	8	pan	pan	NN
12350	3585	9	to	to	IN
12350	3585	10	mold	mold	NN
12350	3585	11	it	-PRON-	PRP
12350	3585	12	.	.	.
12350	3586	1	Turn	turn	VB
12350	3586	2	it	-PRON-	PRP
12350	3586	3	from	from	IN
12350	3586	4	pan	pan	NN
12350	3586	5	into	into	IN
12350	3586	6	baking	baking	NNP
12350	3586	7	-	-	HYPH
12350	3586	8	pan	pan	NN
12350	3586	9	and	and	CC
12350	3586	10	bake	bake	VB
12350	3586	11	slowly	slowly	RB
12350	3586	12	three	three	CD
12350	3586	13	-	-	HYPH
12350	3586	14	quarters	quarter	NNS
12350	3586	15	of	of	IN
12350	3586	16	an	an	DT
12350	3586	17	hour	hour	NN
12350	3586	18	.	.	.
12350	3587	1	Serve	serve	VB
12350	3587	2	with	with	IN
12350	3587	3	cream	cream	NN
12350	3587	4	sauce	sauce	NN
12350	3587	5	or	or	CC
12350	3587	6	purée	purée	NN
12350	3587	7	of	of	IN
12350	3587	8	peas	pea	NNS
12350	3587	9	.	.	.
12350	3588	1	PILAF	PILAF	NNP
12350	3588	2	Put	Put	VBD
12350	3588	3	two	two	CD
12350	3588	4	cups	cup	NNS
12350	3588	5	of	of	IN
12350	3588	6	water	water	NN
12350	3588	7	on	on	RB
12350	3588	8	to	to	TO
12350	3588	9	boil	boil	VB
12350	3588	10	,	,	,
12350	3588	11	add	add	VB
12350	3588	12	juice	juice	NN
12350	3588	13	of	of	IN
12350	3588	14	two	two	CD
12350	3588	15	tomatoes	tomato	NNS
12350	3588	16	and	and	CC
12350	3588	17	a	a	DT
12350	3588	18	pinch	pinch	NN
12350	3588	19	of	of	IN
12350	3588	20	salt	salt	NN
12350	3588	21	.	.	.
12350	3589	1	When	when	WRB
12350	3589	2	boiling	boil	VBG
12350	3589	3	,	,	,
12350	3589	4	add	add	VB
12350	3589	5	one	one	CD
12350	3589	6	cup	cup	NN
12350	3589	7	of	of	IN
12350	3589	8	rice	rice	NN
12350	3589	9	and	and	CC
12350	3589	10	let	let	VB
12350	3589	11	cook	cook	NN
12350	3589	12	until	until	IN
12350	3589	13	the	the	DT
12350	3589	14	water	water	NN
12350	3589	15	has	have	VBZ
12350	3589	16	evaporated	evaporate	VBN
12350	3589	17	.	.	.
12350	3590	1	Then	then	RB
12350	3590	2	add	add	VB
12350	3590	3	melted	melted	JJ
12350	3590	4	butter	butter	NN
12350	3590	5	,	,	,
12350	3590	6	mix	mix	VB
12350	3590	7	well	well	RB
12350	3590	8	,	,	,
12350	3590	9	and	and	CC
12350	3590	10	keep	keep	VB
12350	3590	11	in	in	RB
12350	3590	12	warm	warm	JJ
12350	3590	13	place	place	NN
12350	3590	14	,	,	,
12350	3590	15	covered	cover	VBN
12350	3590	16	,	,	,
12350	3590	17	until	until	IN
12350	3590	18	ready	ready	JJ
12350	3590	19	to	to	TO
12350	3590	20	serve	serve	VB
12350	3590	21	.	.	.
12350	3591	1	SPANISH	SPANISH	NNP
12350	3591	2	RICE	RICE	NNP
12350	3591	3	Put	put	VB
12350	3591	4	one	one	CD
12350	3591	5	cup	cup	NN
12350	3591	6	of	of	IN
12350	3591	7	washed	wash	VBN
12350	3591	8	rice	rice	NN
12350	3591	9	in	in	IN
12350	3591	10	frying	frying	NN
12350	3591	11	-	-	HYPH
12350	3591	12	pan	pan	NN
12350	3591	13	with	with	IN
12350	3591	14	four	four	CD
12350	3591	15	or	or	CC
12350	3591	16	five	five	CD
12350	3591	17	tablespoons	tablespoon	NNS
12350	3591	18	of	of	IN
12350	3591	19	poultry	poultry	NN
12350	3591	20	fat	fat	NN
12350	3591	21	;	;	:
12350	3591	22	add	add	VB
12350	3591	23	three	three	CD
12350	3591	24	onions	onion	NNS
12350	3591	25	chopped	chop	VBN
12350	3591	26	and	and	CC
12350	3591	27	two	two	CD
12350	3591	28	cloves	clove	NNS
12350	3591	29	of	of	IN
12350	3591	30	garlic	garlic	JJ
12350	3591	31	minced	mince	VBN
12350	3591	32	fine	fine	JJ
12350	3591	33	.	.	.
12350	3592	1	Fry	fry	CD
12350	3592	2	ten	ten	CD
12350	3592	3	minutes	minute	NNS
12350	3592	4	;	;	:
12350	3592	5	add	add	VB
12350	3592	6	one	one	CD
12350	3592	7	red	red	JJ
12350	3592	8	pepper	pepper	NN
12350	3592	9	or	or	CC
12350	3592	10	one	one	CD
12350	3592	11	canned	can	VBN
12350	3592	12	pimento	pimento	IN
12350	3592	13	chopped	chop	VBN
12350	3592	14	,	,	,
12350	3592	15	or	or	CC
12350	3592	16	one	one	CD
12350	3592	17	teaspoon	teaspoon	NN
12350	3592	18	of	of	IN
12350	3592	19	paprika	paprika	NNP
12350	3592	20	,	,	,
12350	3592	21	and	and	CC
12350	3592	22	three	three	CD
12350	3592	23	ripe	ripe	JJ
12350	3592	24	tomatoes	tomato	NNS
12350	3592	25	or	or	CC
12350	3592	26	two	two	CD
12350	3592	27	cups	cup	NNS
12350	3592	28	of	of	IN
12350	3592	29	strained	strained	JJ
12350	3592	30	tomatoes	tomato	NNS
12350	3592	31	and	and	CC
12350	3592	32	one	one	CD
12350	3592	33	teaspoon	teaspoon	NN
12350	3592	34	of	of	IN
12350	3592	35	salt	salt	NN
12350	3592	36	.	.	.
12350	3593	1	Cook	cook	VB
12350	3593	2	slowly	slowly	RB
12350	3593	3	about	about	IN
12350	3593	4	one	one	CD
12350	3593	5	hour	hour	NN
12350	3593	6	,	,	,
12350	3593	7	and	and	CC
12350	3593	8	as	as	IN
12350	3593	9	the	the	DT
12350	3593	10	water	water	NN
12350	3593	11	evaporates	evaporate	VBZ
12350	3593	12	,	,	,
12350	3593	13	add	add	VB
12350	3593	14	more	more	JJR
12350	3593	15	boiling	boiling	NN
12350	3593	16	water	water	NN
12350	3593	17	to	to	TO
12350	3593	18	keep	keep	VB
12350	3593	19	from	from	IN
12350	3593	20	burning	burn	VBG
12350	3593	21	.	.	.
12350	3594	1	LEFT	left	JJ
12350	3594	2	-	-	HYPH
12350	3594	3	OVER	OVER	NNP
12350	3594	4	CEREALS	CEREALS	NNP
12350	3594	5	Oatmeal	Oatmeal	NNP
12350	3594	6	,	,	,
12350	3594	7	hominy	hominy	NNP
12350	3594	8	,	,	,
12350	3594	9	cracked	crack	VBD
12350	3594	10	wheat	wheat	NN
12350	3594	11	,	,	,
12350	3594	12	and	and	CC
12350	3594	13	other	other	JJ
12350	3594	14	cereals	cereal	NNS
12350	3594	15	which	which	WDT
12350	3594	16	are	be	VBP
12350	3594	17	left	leave	VBN
12350	3594	18	over	over	RP
12350	3594	19	can	can	MD
12350	3594	20	be	be	VB
12350	3594	21	added	add	VBN
12350	3594	22	next	next	JJ
12350	3594	23	day	day	NN
12350	3594	24	to	to	IN
12350	3594	25	the	the	DT
12350	3594	26	fresh	fresh	JJ
12350	3594	27	stock	stock	NN
12350	3594	28	,	,	,
12350	3594	29	for	for	IN
12350	3594	30	they	-PRON-	PRP
12350	3594	31	are	be	VBP
12350	3594	32	improved	improve	VBN
12350	3594	33	by	by	IN
12350	3594	34	long	long	JJ
12350	3594	35	boiling	boiling	NN
12350	3594	36	and	and	CC
12350	3594	37	do	do	VBP
12350	3594	38	not	not	RB
12350	3594	39	injure	injure	VB
12350	3594	40	the	the	DT
12350	3594	41	new	new	JJ
12350	3594	42	supply	supply	NN
12350	3594	43	,	,	,
12350	3594	44	or	or	CC
12350	3594	45	such	such	JJ
12350	3594	46	as	as	IN
12350	3594	47	is	be	VBZ
12350	3594	48	left	leave	VBN
12350	3594	49	can	can	MD
12350	3594	50	be	be	VB
12350	3594	51	molded	mold	VBN
12350	3594	52	in	in	IN
12350	3594	53	large	large	JJ
12350	3594	54	or	or	CC
12350	3594	55	in	in	IN
12350	3594	56	small	small	JJ
12350	3594	57	forms	form	NNS
12350	3594	58	,	,	,
12350	3594	59	and	and	CC
12350	3594	60	served	serve	VBD
12350	3594	61	cold	cold	JJ
12350	3594	62	with	with	IN
12350	3594	63	cream	cream	NN
12350	3594	64	,	,	,
12350	3594	65	or	or	CC
12350	3594	66	milk	milk	NN
12350	3594	67	and	and	CC
12350	3594	68	sugar	sugar	NN
12350	3594	69	.	.	.
12350	3595	1	In	in	IN
12350	3595	2	warm	warm	JJ
12350	3595	3	weather	weather	NN
12350	3595	4	cereals	cereal	NNS
12350	3595	5	are	be	VBP
12350	3595	6	nicer	nicer	RBR
12350	3595	7	cold	cold	JJ
12350	3595	8	than	than	IN
12350	3595	9	hot	hot	JJ
12350	3595	10	.	.	.
12350	3596	1	Cold	cold	JJ
12350	3596	2	hominy	hominy	NNP
12350	3596	3	and	and	CC
12350	3596	4	mush	mush	NNP
12350	3596	5	,	,	,
12350	3596	6	cut	cut	VBN
12350	3596	7	into	into	IN
12350	3596	8	squares	square	NNS
12350	3596	9	and	and	CC
12350	3596	10	fried	fry	VBN
12350	3596	11	,	,	,
12350	3596	12	so	so	IN
12350	3596	13	that	that	IN
12350	3596	14	a	a	DT
12350	3596	15	crisp	crisp	JJ
12350	3596	16	crust	crust	NN
12350	3596	17	is	be	VBZ
12350	3596	18	formed	form	VBN
12350	3596	19	on	on	IN
12350	3596	20	both	both	DT
12350	3596	21	sides,--also	sides,--also	NNP
12350	3596	22	hominy	hominy	NNP
12350	3596	23	or	or	CC
12350	3596	24	farina	farina	NNP
12350	3596	25	,	,	,
12350	3596	26	rolled	roll	VBD
12350	3596	27	into	into	IN
12350	3596	28	balls	ball	NNS
12350	3596	29	and	and	CC
12350	3596	30	fried,--are	fried,--are	$
12350	3596	31	good	good	JJ
12350	3596	32	used	use	VBN
12350	3596	33	in	in	IN
12350	3596	34	place	place	NN
12350	3596	35	of	of	IN
12350	3596	36	a	a	DT
12350	3596	37	vegetable	vegetable	NN
12350	3596	38	or	or	CC
12350	3596	39	as	as	IN
12350	3596	40	a	a	DT
12350	3596	41	breakfast	breakfast	NN
12350	3596	42	dish	dish	NN
12350	3596	43	.	.	.
12350	3597	1	Any	any	DT
12350	3597	2	of	of	IN
12350	3597	3	the	the	DT
12350	3597	4	cereals	cereal	NNS
12350	3597	5	make	make	VBP
12350	3597	6	good	good	JJ
12350	3597	7	pancakes	pancake	NNS
12350	3597	8	,	,	,
12350	3597	9	or	or	CC
12350	3597	10	a	a	DT
12350	3597	11	small	small	JJ
12350	3597	12	amount	amount	NN
12350	3597	13	added	add	VBN
12350	3597	14	to	to	IN
12350	3597	15	the	the	DT
12350	3597	16	ordinary	ordinary	JJ
12350	3597	17	pancake	pancake	NN
12350	3597	18	batter	batter	NN
12350	3597	19	improves	improve	VBZ
12350	3597	20	it	-PRON-	PRP
12350	3597	21	.	.	.
12350	3598	1	*	*	NFP
12350	3598	2	EGGS	EGGS	NNP
12350	3598	3	*	*	NFP
12350	3598	4	Eggs	Eggs	NNP
12350	3598	5	and	and	CC
12350	3598	6	the	the	DT
12350	3598	7	foods	food	NNS
12350	3598	8	into	into	IN
12350	3598	9	which	which	WDT
12350	3598	10	they	-PRON-	PRP
12350	3598	11	enter	enter	VBP
12350	3598	12	are	be	VBP
12350	3598	13	favorite	favorite	JJ
12350	3598	14	articles	article	NNS
12350	3598	15	of	of	IN
12350	3598	16	diet	diet	NN
12350	3598	17	in	in	IN
12350	3598	18	most	most	JJS
12350	3598	19	households	household	NNS
12350	3598	20	.	.	.
12350	3599	1	They	-PRON-	PRP
12350	3599	2	are	be	VBP
12350	3599	3	an	an	DT
12350	3599	4	agreeable	agreeable	JJ
12350	3599	5	substitute	substitute	NN
12350	3599	6	for	for	IN
12350	3599	7	meat	meat	NN
12350	3599	8	and	and	CC
12350	3599	9	even	even	RB
12350	3599	10	when	when	WRB
12350	3599	11	high	high	RB
12350	3599	12	in	in	IN
12350	3599	13	price	price	NN
12350	3599	14	make	make	VBP
12350	3599	15	a	a	DT
12350	3599	16	cheaper	cheap	JJR
12350	3599	17	dish	dish	NN
12350	3599	18	than	than	IN
12350	3599	19	meat	meat	NN
12350	3599	20	.	.	.
12350	3600	1	A	a	DT
12350	3600	2	fresh	fresh	JJ
12350	3600	3	egg	egg	NN
12350	3600	4	should	should	MD
12350	3600	5	feel	feel	VB
12350	3600	6	heavy	heavy	JJ
12350	3600	7	,	,	,
12350	3600	8	sink	sink	NN
12350	3600	9	in	in	IN
12350	3600	10	water	water	NN
12350	3600	11	,	,	,
12350	3600	12	and	and	CC
12350	3600	13	when	when	WRB
12350	3600	14	held	hold	VBN
12350	3600	15	to	to	IN
12350	3600	16	a	a	DT
12350	3600	17	bright	bright	JJ
12350	3600	18	light	light	NN
12350	3600	19	show	show	VBP
12350	3600	20	a	a	DT
12350	3600	21	clear	clear	JJ
12350	3600	22	round	round	JJ
12350	3600	23	yolk	yolk	NN
12350	3600	24	.	.	.
12350	3601	1	TO	to	IN
12350	3601	2	PRESERVE	PRESERVE	NNP
12350	3601	3	EGGS	EGGS	NNP
12350	3601	4	In	in	IN
12350	3601	5	the	the	DT
12350	3601	6	early	early	JJ
12350	3601	7	spring	spring	NN
12350	3601	8	or	or	CC
12350	3601	9	fall	fall	VB
12350	3601	10	when	when	WRB
12350	3601	11	eggs	egg	NNS
12350	3601	12	are	be	VBP
12350	3601	13	plentiful	plentiful	JJ
12350	3601	14	and	and	CC
12350	3601	15	at	at	IN
12350	3601	16	their	-PRON-	PRP$
12350	3601	17	best	good	JJS
12350	3601	18	,	,	,
12350	3601	19	pack	pack	VB
12350	3601	20	them	-PRON-	PRP
12350	3601	21	away	away	RB
12350	3601	22	for	for	IN
12350	3601	23	future	future	JJ
12350	3601	24	use	use	NN
12350	3601	25	.	.	.
12350	3602	1	Use	use	VB
12350	3602	2	strictly	strictly	RB
12350	3602	3	fresh	fresh	JJ
12350	3602	4	eggs	egg	NNS
12350	3602	5	with	with	IN
12350	3602	6	perfect	perfect	JJ
12350	3602	7	shells	shell	NNS
12350	3602	8	(	(	-LRB-
12350	3602	9	no	no	DT
12350	3602	10	cracks	crack	NNS
12350	3602	11	)	)	-RRB-
12350	3602	12	.	.	.
12350	3603	1	Buy	buy	VB
12350	3603	2	water	water	NN
12350	3603	3	glass	glass	NN
12350	3603	4	at	at	IN
12350	3603	5	drugstore	drugstore	NN
12350	3603	6	.	.	.
12350	3604	1	Use	use	VB
12350	3604	2	ten	ten	CD
12350	3604	3	parts	part	NNS
12350	3604	4	water	water	NN
12350	3604	5	to	to	IN
12350	3604	6	one	one	CD
12350	3604	7	of	of	IN
12350	3604	8	water	water	NN
12350	3604	9	glass	glass	NN
12350	3604	10	.	.	.
12350	3605	1	Boil	Boil	NNP
12350	3605	2	water	water	NN
12350	3605	3	,	,	,
12350	3605	4	when	when	WRB
12350	3605	5	cool	cool	JJ
12350	3605	6	add	add	VBP
12350	3605	7	water	water	NN
12350	3605	8	glass	glass	NN
12350	3605	9	and	and	CC
12350	3605	10	beat	beat	VBD
12350	3605	11	well	well	RB
12350	3605	12	.	.	.
12350	3606	1	Use	use	VB
12350	3606	2	an	an	DT
12350	3606	3	earthen	earthen	JJ
12350	3606	4	jar	jar	NN
12350	3606	5	or	or	CC
12350	3606	6	crock	crock	NN
12350	3606	7	,	,	,
12350	3606	8	pack	pack	VBP
12350	3606	9	in	in	IN
12350	3606	10	rows	row	NNS
12350	3606	11	and	and	CC
12350	3606	12	pour	pour	VB
12350	3606	13	over	over	IN
12350	3606	14	the	the	DT
12350	3606	15	liquid	liquid	JJ
12350	3606	16	mixture	mixture	NN
12350	3606	17	to	to	TO
12350	3606	18	cover	cover	VB
12350	3606	19	well	well	RB
12350	3606	20	.	.	.
12350	3607	1	Place	place	VB
12350	3607	2	old	old	JJ
12350	3607	3	plate	plate	NN
12350	3607	4	over	over	IN
12350	3607	5	eggs	egg	NNS
12350	3607	6	in	in	IN
12350	3607	7	crock	crock	NN
12350	3607	8	to	to	TO
12350	3607	9	keep	keep	VB
12350	3607	10	them	-PRON-	PRP
12350	3607	11	under	under	IN
12350	3607	12	water	water	NN
12350	3607	13	.	.	.
12350	3608	1	Put	put	VB
12350	3608	2	cover	cover	NN
12350	3608	3	on	on	IN
12350	3608	4	jar	jar	NN
12350	3608	5	and	and	CC
12350	3608	6	keep	keep	VB
12350	3608	7	in	in	RP
12350	3608	8	cool	cool	JJ
12350	3608	9	place	place	NN
12350	3608	10	.	.	.
12350	3609	1	More	More	JJR
12350	3609	2	eggs	egg	NNS
12350	3609	3	may	may	MD
12350	3609	4	be	be	VB
12350	3609	5	added	add	VBN
12350	3609	6	at	at	IN
12350	3609	7	any	any	DT
12350	3609	8	time	time	NN
12350	3609	9	if	if	IN
12350	3609	10	well	well	RB
12350	3609	11	covered	cover	VBN
12350	3609	12	with	with	IN
12350	3609	13	the	the	DT
12350	3609	14	liquid	liquid	JJ
12350	3609	15	mixture	mixture	NN
12350	3609	16	.	.	.
12350	3610	1	For	for	IN
12350	3610	2	fifteen	fifteen	CD
12350	3610	3	dozen	dozen	NN
12350	3610	4	eggs	egg	NNS
12350	3610	5	use	use	VBP
12350	3610	6	one	one	CD
12350	3610	7	quart	quart	JJ
12350	3610	8	water	water	NN
12350	3610	9	glass	glass	NN
12350	3610	10	.	.	.
12350	3611	1	TO	to	TO
12350	3611	2	KEEP	KEEP	NNP
12350	3611	3	EGG	EGG	NNP
12350	3611	4	YOLKS	YOLKS	NNP
12350	3611	5	The	the	DT
12350	3611	6	yolks	yolk	NNS
12350	3611	7	may	may	MD
12350	3611	8	be	be	VB
12350	3611	9	kept	keep	VBN
12350	3611	10	several	several	JJ
12350	3611	11	days	day	NNS
12350	3611	12	and	and	CC
12350	3611	13	be	be	VB
12350	3611	14	as	as	IN
12350	3611	15	if	if	IN
12350	3611	16	just	just	RB
12350	3611	17	separated	separate	VBN
12350	3611	18	from	from	IN
12350	3611	19	the	the	DT
12350	3611	20	whites	white	NNS
12350	3611	21	if	if	IN
12350	3611	22	they	-PRON-	PRP
12350	3611	23	are	be	VBP
12350	3611	24	placed	place	VBN
12350	3611	25	in	in	IN
12350	3611	26	a	a	DT
12350	3611	27	cup	cup	NN
12350	3611	28	previously	previously	RB
12350	3611	29	rinsed	rinse	VBN
12350	3611	30	with	with	IN
12350	3611	31	cold	cold	JJ
12350	3611	32	water	water	NN
12350	3611	33	and	and	CC
12350	3611	34	a	a	DT
12350	3611	35	pinch	pinch	NN
12350	3611	36	of	of	IN
12350	3611	37	salt	salt	NN
12350	3611	38	added	add	VBN
12350	3611	39	to	to	IN
12350	3611	40	them	-PRON-	PRP
12350	3611	41	.	.	.
12350	3612	1	The	the	DT
12350	3612	2	cup	cup	NN
12350	3612	3	must	must	MD
12350	3612	4	be	be	VB
12350	3612	5	closely	closely	RB
12350	3612	6	covered	cover	VBN
12350	3612	7	with	with	IN
12350	3612	8	a	a	DT
12350	3612	9	wet	wet	JJ
12350	3612	10	cloth	cloth	NN
12350	3612	11	,	,	,
12350	3612	12	and	and	CC
12350	3612	13	this	this	DT
12350	3612	14	must	must	MD
12350	3612	15	be	be	VB
12350	3612	16	changed	change	VBN
12350	3612	17	and	and	CC
12350	3612	18	well	well	RB
12350	3612	19	rinsed	rinse	VBN
12350	3612	20	in	in	IN
12350	3612	21	cold	cold	JJ
12350	3612	22	water	water	NN
12350	3612	23	every	every	DT
12350	3612	24	day	day	NN
12350	3612	25	.	.	.
12350	3613	1	When	when	WRB
12350	3613	2	whites	white	NNS
12350	3613	3	are	be	VBP
12350	3613	4	left	leave	VBN
12350	3613	5	over	over	RB
12350	3613	6	make	make	VB
12350	3613	7	a	a	DT
12350	3613	8	small	small	JJ
12350	3613	9	angel	angel	NN
12350	3613	10	cake	cake	NN
12350	3613	11	or	or	CC
12350	3613	12	any	any	DT
12350	3613	13	of	of	IN
12350	3613	14	the	the	DT
12350	3613	15	cookies	cookie	NNS
12350	3613	16	which	which	WDT
12350	3613	17	require	require	VBP
12350	3613	18	the	the	DT
12350	3613	19	whites	white	NNS
12350	3613	20	of	of	IN
12350	3613	21	egg	egg	NN
12350	3613	22	only	only	RB
12350	3613	23	.	.	.
12350	3614	1	When	when	WRB
12350	3614	2	yolks	yolk	NNS
12350	3614	3	are	be	VBP
12350	3614	4	left	leave	VBN
12350	3614	5	over	over	IN
12350	3614	6	use	use	NN
12350	3614	7	for	for	IN
12350	3614	8	making	make	VBG
12350	3614	9	mayonnaise	mayonnaise	NN
12350	3614	10	.	.	.
12350	3615	1	POACHED	poached	NN
12350	3615	2	OR	or	CC
12350	3615	3	DROPPED	dropped	NN
12350	3615	4	EGGS	EGGS	NNP
12350	3615	5	Fill	Fill	NNP
12350	3615	6	a	a	DT
12350	3615	7	pan	pan	NN
12350	3615	8	with	with	IN
12350	3615	9	boiling	boiling	NN
12350	3615	10	,	,	,
12350	3615	11	salted	salted	JJ
12350	3615	12	water	water	NN
12350	3615	13	.	.	.
12350	3616	1	Break	break	VB
12350	3616	2	each	each	DT
12350	3616	3	egg	egg	NN
12350	3616	4	into	into	IN
12350	3616	5	a	a	DT
12350	3616	6	wet	wet	JJ
12350	3616	7	saucer	saucer	NN
12350	3616	8	and	and	CC
12350	3616	9	slip	slip	VB
12350	3616	10	it	-PRON-	PRP
12350	3616	11	into	into	IN
12350	3616	12	the	the	DT
12350	3616	13	water	water	NN
12350	3616	14	;	;	:
12350	3616	15	set	set	VB
12350	3616	16	the	the	DT
12350	3616	17	pan	pan	NN
12350	3616	18	back	back	RB
12350	3616	19	where	where	WRB
12350	3616	20	water	water	NN
12350	3616	21	will	will	MD
12350	3616	22	not	not	RB
12350	3616	23	boil	boil	VB
12350	3616	24	.	.	.
12350	3617	1	Dip	dip	VB
12350	3617	2	the	the	DT
12350	3617	3	water	water	NN
12350	3617	4	over	over	IN
12350	3617	5	the	the	DT
12350	3617	6	eggs	egg	NNS
12350	3617	7	with	with	IN
12350	3617	8	a	a	DT
12350	3617	9	spoon	spoon	NN
12350	3617	10	.	.	.
12350	3618	1	When	when	WRB
12350	3618	2	the	the	DT
12350	3618	3	white	white	NN
12350	3618	4	is	be	VBZ
12350	3618	5	firm	firm	JJ
12350	3618	6	and	and	CC
12350	3618	7	a	a	DT
12350	3618	8	film	film	NN
12350	3618	9	has	have	VBZ
12350	3618	10	formed	form	VBN
12350	3618	11	over	over	IN
12350	3618	12	the	the	DT
12350	3618	13	yolk	yolk	NN
12350	3618	14	,	,	,
12350	3618	15	they	-PRON-	PRP
12350	3618	16	are	be	VBP
12350	3618	17	cooked	cook	VBN
12350	3618	18	.	.	.
12350	3619	1	Take	take	VB
12350	3619	2	them	-PRON-	PRP
12350	3619	3	up	up	RP
12350	3619	4	with	with	IN
12350	3619	5	a	a	DT
12350	3619	6	skimmer	skimmer	NN
12350	3619	7	,	,	,
12350	3619	8	drain	drain	VB
12350	3619	9	and	and	CC
12350	3619	10	serve	serve	VB
12350	3619	11	hot	hot	JJ
12350	3619	12	,	,	,
12350	3619	13	on	on	IN
12350	3619	14	toast	toast	NN
12350	3619	15	.	.	.
12350	3620	1	Season	season	NN
12350	3620	2	with	with	IN
12350	3620	3	salt	salt	NN
12350	3620	4	.	.	.
12350	3621	1	BOILED	BOILED	NNP
12350	3621	2	EGGS	EGGS	NNP
12350	3621	3	Soft	Soft	NNP
12350	3621	4	-	-	HYPH
12350	3621	5	boiled	boil	VBN
12350	3621	6	eggs	egg	NNS
12350	3621	7	may	may	MD
12350	3621	8	be	be	VB
12350	3621	9	prepared	prepare	VBN
12350	3621	10	in	in	IN
12350	3621	11	two	two	CD
12350	3621	12	ways	way	NNS
12350	3621	13	.	.	.
12350	3622	1	The	the	DT
12350	3622	2	eggs	egg	NNS
12350	3622	3	may	may	MD
12350	3622	4	be	be	VB
12350	3622	5	dropped	drop	VBN
12350	3622	6	carefully	carefully	RB
12350	3622	7	into	into	IN
12350	3622	8	boiling	boil	VBG
12350	3622	9	water	water	NN
12350	3622	10	and	and	CC
12350	3622	11	boiled	boil	VBD
12350	3622	12	three	three	CD
12350	3622	13	minutes	minute	NNS
12350	3622	14	,	,	,
12350	3622	15	or	or	CC
12350	3622	16	they	-PRON-	PRP
12350	3622	17	may	may	MD
12350	3622	18	be	be	VB
12350	3622	19	placed	place	VBN
12350	3622	20	in	in	IN
12350	3622	21	a	a	DT
12350	3622	22	covered	cover	VBN
12350	3622	23	vessel	vessel	NN
12350	3622	24	of	of	IN
12350	3622	25	boiling	boil	VBG
12350	3622	26	water	water	NN
12350	3622	27	and	and	CC
12350	3622	28	allowed	allow	VBN
12350	3622	29	to	to	TO
12350	3622	30	stand	stand	VB
12350	3622	31	in	in	IN
12350	3622	32	a	a	DT
12350	3622	33	warm	warm	JJ
12350	3622	34	place	place	NN
12350	3622	35	(	(	-LRB-
12350	3622	36	but	but	CC
12350	3622	37	not	not	RB
12350	3622	38	on	on	IN
12350	3622	39	the	the	DT
12350	3622	40	stove	stove	NN
12350	3622	41	)	)	-RRB-
12350	3622	42	for	for	IN
12350	3622	43	ten	ten	CD
12350	3622	44	minutes	minute	NNS
12350	3622	45	.	.	.
12350	3623	1	Eggs	egg	NNS
12350	3623	2	prepared	prepared	JJ
12350	3623	3	in	in	IN
12350	3623	4	this	this	DT
12350	3623	5	way	way	NN
12350	3623	6	are	be	VBP
12350	3623	7	sometimes	sometimes	RB
12350	3623	8	called	call	VBN
12350	3623	9	"	"	``
12350	3623	10	Coddled	coddle	VBN
12350	3623	11	Eggs	Eggs	NNP
12350	3623	12	.	.	.
12350	3623	13	"	"	''
12350	3624	1	They	-PRON-	PRP
12350	3624	2	are	be	VBP
12350	3624	3	much	much	RB
12350	3624	4	more	more	RBR
12350	3624	5	delicate	delicate	JJ
12350	3624	6	and	and	CC
12350	3624	7	digestible	digestible	JJ
12350	3624	8	than	than	IN
12350	3624	9	the	the	DT
12350	3624	10	usual	usual	JJ
12350	3624	11	"	"	``
12350	3624	12	Boiled	boiled	JJ
12350	3624	13	Eggs	Eggs	NNP
12350	3624	14	.	.	.
12350	3624	15	"	"	''
12350	3625	1	Hard	hard	RB
12350	3625	2	-	-	HYPH
12350	3625	3	boiled	boil	VBN
12350	3625	4	eggs	egg	NNS
12350	3625	5	should	should	MD
12350	3625	6	be	be	VB
12350	3625	7	cooked	cook	VBN
12350	3625	8	in	in	IN
12350	3625	9	boiling	boil	VBG
12350	3625	10	water	water	NN
12350	3625	11	for	for	IN
12350	3625	12	fifteen	fifteen	CD
12350	3625	13	or	or	CC
12350	3625	14	twenty	twenty	CD
12350	3625	15	minutes	minute	NNS
12350	3625	16	and	and	CC
12350	3625	17	then	then	RB
12350	3625	18	dropped	drop	VBD
12350	3625	19	in	in	IN
12350	3625	20	cold	cold	JJ
12350	3625	21	water	water	NN
12350	3625	22	to	to	TO
12350	3625	23	prevent	prevent	VB
12350	3625	24	the	the	DT
12350	3625	25	yolk	yolk	NN
12350	3625	26	from	from	IN
12350	3625	27	turning	turn	VBG
12350	3625	28	dark	dark	NN
12350	3625	29	.	.	.
12350	3626	1	SCRAMBLED	SCRAMBLED	NNP
12350	3626	2	EGGS	EGGS	NNP
12350	3626	3	Break	Break	NNP
12350	3626	4	into	into	IN
12350	3626	5	a	a	DT
12350	3626	6	bowl	bowl	NN
12350	3626	7	as	as	IN
12350	3626	8	many	many	JJ
12350	3626	9	eggs	egg	NNS
12350	3626	10	as	as	IN
12350	3626	11	required	require	VBN
12350	3626	12	,	,	,
12350	3626	13	add	add	VB
12350	3626	14	salt	salt	NN
12350	3626	15	and	and	CC
12350	3626	16	pepper	pepper	NN
12350	3626	17	.	.	.
12350	3627	1	Have	have	VBP
12350	3627	2	some	some	DT
12350	3627	3	very	very	RB
12350	3627	4	hot	hot	JJ
12350	3627	5	butter	butter	NN
12350	3627	6	in	in	IN
12350	3627	7	the	the	DT
12350	3627	8	frying	frying	NN
12350	3627	9	-	-	HYPH
12350	3627	10	pan	pan	NN
12350	3627	11	on	on	IN
12350	3627	12	the	the	DT
12350	3627	13	stove	stove	NN
12350	3627	14	;	;	:
12350	3627	15	pour	pour	VB
12350	3627	16	in	in	IN
12350	3627	17	the	the	DT
12350	3627	18	eggs	egg	NNS
12350	3627	19	,	,	,
12350	3627	20	stir	stir	VB
12350	3627	21	constantly	constantly	RB
12350	3627	22	until	until	IN
12350	3627	23	set	set	NN
12350	3627	24	,	,	,
12350	3627	25	not	not	RB
12350	3627	26	stiff	stiff	JJ
12350	3627	27	,	,	,
12350	3627	28	and	and	CC
12350	3627	29	serve	serve	VB
12350	3627	30	on	on	IN
12350	3627	31	a	a	DT
12350	3627	32	hot	hot	JJ
12350	3627	33	platter	platter	NN
12350	3627	34	at	at	IN
12350	3627	35	once	once	RB
12350	3627	36	.	.	.
12350	3628	1	FRIED	FRIED	NNP
12350	3628	2	EGGS	EGGS	NNP
12350	3628	3	Melt	Melt	NNP
12350	3628	4	in	in	IN
12350	3628	5	a	a	DT
12350	3628	6	frying	frying	JJ
12350	3628	7	-	-	HYPH
12350	3628	8	pan	pan	NN
12350	3628	9	a	a	DT
12350	3628	10	piece	piece	NN
12350	3628	11	of	of	IN
12350	3628	12	butter	butter	NN
12350	3628	13	,	,	,
12350	3628	14	or	or	CC
12350	3628	15	fat	fat	NN
12350	3628	16	for	for	IN
12350	3628	17	a	a	DT
12350	3628	18	meat	meat	NN
12350	3628	19	meal	meal	NN
12350	3628	20	.	.	.
12350	3629	1	When	when	WRB
12350	3629	2	hot	hot	JJ
12350	3629	3	,	,	,
12350	3629	4	drop	drop	VB
12350	3629	5	in	in	IN
12350	3629	6	the	the	DT
12350	3629	7	eggs	egg	NNS
12350	3629	8	,	,	,
12350	3629	9	one	one	CD
12350	3629	10	at	at	IN
12350	3629	11	a	a	DT
12350	3629	12	time	time	NN
12350	3629	13	,	,	,
12350	3629	14	being	be	VBG
12350	3629	15	careful	careful	JJ
12350	3629	16	not	not	RB
12350	3629	17	to	to	TO
12350	3629	18	break	break	VB
12350	3629	19	the	the	DT
12350	3629	20	yolk	yolk	NN
12350	3629	21	.	.	.
12350	3630	1	When	when	WRB
12350	3630	2	the	the	DT
12350	3630	3	white	white	NN
12350	3630	4	of	of	IN
12350	3630	5	the	the	DT
12350	3630	6	egg	egg	NN
12350	3630	7	is	be	VBZ
12350	3630	8	set	set	VBN
12350	3630	9	they	-PRON-	PRP
12350	3630	10	are	be	VBP
12350	3630	11	done	do	VBN
12350	3630	12	,	,	,
12350	3630	13	though	though	IN
12350	3630	14	some	some	DT
12350	3630	15	persons	person	NNS
12350	3630	16	like	like	IN
12350	3630	17	them	-PRON-	PRP
12350	3630	18	turned	turn	VBD
12350	3630	19	over	over	RP
12350	3630	20	and	and	CC
12350	3630	21	cooked	cook	VBN
12350	3630	22	on	on	IN
12350	3630	23	the	the	DT
12350	3630	24	other	other	JJ
12350	3630	25	side	side	NN
12350	3630	26	.	.	.
12350	3631	1	Remove	remove	VB
12350	3631	2	from	from	IN
12350	3631	3	the	the	DT
12350	3631	4	pan	pan	NN
12350	3631	5	with	with	IN
12350	3631	6	a	a	DT
12350	3631	7	cake	cake	NN
12350	3631	8	turner	turner	NN
12350	3631	9	.	.	.
12350	3632	1	BAKED	baked	NN
12350	3632	2	EGGS	EGGS	NNP
12350	3632	3	Butter	Butter	NNP
12350	3632	4	individual	individual	JJ
12350	3632	5	baking	bake	VBG
12350	3632	6	dishes	dish	NNS
12350	3632	7	and	and	CC
12350	3632	8	break	break	VB
12350	3632	9	an	an	DT
12350	3632	10	egg	egg	NN
12350	3632	11	in	in	IN
12350	3632	12	each	each	DT
12350	3632	13	,	,	,
12350	3632	14	being	be	VBG
12350	3632	15	careful	careful	JJ
12350	3632	16	to	to	TO
12350	3632	17	keep	keep	VB
12350	3632	18	the	the	DT
12350	3632	19	yolk	yolk	NN
12350	3632	20	whole	whole	JJ
12350	3632	21	.	.	.
12350	3633	1	Put	put	VB
12350	3633	2	on	on	RP
12350	3633	3	each	each	DT
12350	3633	4	egg	egg	NN
12350	3633	5	a	a	DT
12350	3633	6	bit	bit	NN
12350	3633	7	of	of	IN
12350	3633	8	butter	butter	NN
12350	3633	9	,	,	,
12350	3633	10	a	a	DT
12350	3633	11	little	little	JJ
12350	3633	12	pepper	pepper	NN
12350	3633	13	and	and	CC
12350	3633	14	salt	salt	NN
12350	3633	15	.	.	.
12350	3634	1	Bake	bake	VB
12350	3634	2	in	in	IN
12350	3634	3	moderate	moderate	JJ
12350	3634	4	oven	oven	NN
12350	3634	5	from	from	IN
12350	3634	6	four	four	CD
12350	3634	7	to	to	TO
12350	3634	8	six	six	CD
12350	3634	9	minutes	minute	NNS
12350	3634	10	.	.	.
12350	3635	1	BAKED	baked	NN
12350	3635	2	EGGS	EGGS	NNP
12350	3635	3	WITH	with	IN
12350	3635	4	CHEESE	cheese	NN
12350	3635	5	Butter	butter	NN
12350	3635	6	a	a	DT
12350	3635	7	baking	baking	NN
12350	3635	8	dish	dish	NN
12350	3635	9	of	of	IN
12350	3635	10	a	a	DT
12350	3635	11	size	size	NN
12350	3635	12	necessary	necessary	JJ
12350	3635	13	for	for	IN
12350	3635	14	number	number	NN
12350	3635	15	of	of	IN
12350	3635	16	eggs	egg	NNS
12350	3635	17	desired	desire	VBN
12350	3635	18	,	,	,
12350	3635	19	break	break	VB
12350	3635	20	eggs	egg	NNS
12350	3635	21	into	into	IN
12350	3635	22	dish	dish	NN
12350	3635	23	,	,	,
12350	3635	24	add	add	VB
12350	3635	25	salt	salt	NN
12350	3635	26	,	,	,
12350	3635	27	paprika	paprika	NNP
12350	3635	28	,	,	,
12350	3635	29	pepper	pepper	NN
12350	3635	30	to	to	TO
12350	3635	31	taste	taste	NN
12350	3635	32	,	,	,
12350	3635	33	one	one	CD
12350	3635	34	tablespoon	tablespoon	NN
12350	3635	35	of	of	IN
12350	3635	36	cream	cream	NN
12350	3635	37	,	,	,
12350	3635	38	and	and	CC
12350	3635	39	two	two	CD
12350	3635	40	tablespoons	tablespoon	NNS
12350	3635	41	of	of	IN
12350	3635	42	grated	grate	VBN
12350	3635	43	cheese	cheese	NN
12350	3635	44	.	.	.
12350	3636	1	Place	place	NN
12350	3636	2	dish	dish	NN
12350	3636	3	in	in	IN
12350	3636	4	a	a	DT
12350	3636	5	pan	pan	NN
12350	3636	6	of	of	IN
12350	3636	7	hot	hot	JJ
12350	3636	8	water	water	NN
12350	3636	9	in	in	IN
12350	3636	10	moderate	moderate	JJ
12350	3636	11	oven	oven	NN
12350	3636	12	for	for	IN
12350	3636	13	five	five	CD
12350	3636	14	minutes	minute	NNS
12350	3636	15	until	until	IN
12350	3636	16	eggs	egg	NNS
12350	3636	17	are	be	VBP
12350	3636	18	set	set	VBN
12350	3636	19	.	.	.
12350	3637	1	TOMATO	tomato	NN
12350	3637	2	WITH	with	IN
12350	3637	3	EGG	EGG	NNP
12350	3637	4	Cut	Cut	NNP
12350	3637	5	top	top	NN
12350	3637	6	from	from	IN
12350	3637	7	tomatoes	tomato	NNS
12350	3637	8	,	,	,
12350	3637	9	remove	remove	VB
12350	3637	10	seeds	seed	NNS
12350	3637	11	,	,	,
12350	3637	12	put	put	VB
12350	3637	13	a	a	DT
12350	3637	14	raw	raw	JJ
12350	3637	15	egg	egg	NN
12350	3637	16	in	in	IN
12350	3637	17	each	each	DT
12350	3637	18	tomato	tomato	NN
12350	3637	19	,	,	,
12350	3637	20	dust	dust	NN
12350	3637	21	with	with	IN
12350	3637	22	salt	salt	NN
12350	3637	23	,	,	,
12350	3637	24	pepper	pepper	NN
12350	3637	25	,	,	,
12350	3637	26	and	and	CC
12350	3637	27	finely	finely	RB
12350	3637	28	chopped	chop	VBD
12350	3637	29	parsley	parsley	NN
12350	3637	30	.	.	.
12350	3638	1	Place	place	NN
12350	3638	2	in	in	IN
12350	3638	3	moderate	moderate	JJ
12350	3638	4	oven	oven	NN
12350	3638	5	until	until	IN
12350	3638	6	egg	egg	NN
12350	3638	7	is	be	VBZ
12350	3638	8	set	set	VBN
12350	3638	9	.	.	.
12350	3639	1	Serve	serve	VB
12350	3639	2	with	with	IN
12350	3639	3	cream	cream	NN
12350	3639	4	sauce	sauce	NN
12350	3639	5	.	.	.
12350	3640	1	BAKED	baked	JJ
12350	3640	2	EGG	egg	NN
12350	3640	3	WITH	with	IN
12350	3640	4	TOMATOES	tomato	NNS
12350	3640	5	Remove	remove	VBP
12350	3640	6	the	the	DT
12350	3640	7	skin	skin	NN
12350	3640	8	from	from	IN
12350	3640	9	six	six	CD
12350	3640	10	fresh	fresh	JJ
12350	3640	11	tomatoes	tomato	NNS
12350	3640	12	or	or	CC
12350	3640	13	take	take	VB
12350	3640	14	one	one	CD
12350	3640	15	-	-	HYPH
12350	3640	16	half	half	NN
12350	3640	17	can	can	NN
12350	3640	18	of	of	IN
12350	3640	19	tomatoes	tomato	NNS
12350	3640	20	,	,	,
12350	3640	21	chop	chop	VB
12350	3640	22	them	-PRON-	PRP
12350	3640	23	and	and	CC
12350	3640	24	put	put	VBD
12350	3640	25	them	-PRON-	PRP
12350	3640	26	on	on	IN
12350	3640	27	stove	stove	NN
12350	3640	28	and	and	CC
12350	3640	29	cook	cook	NN
12350	3640	30	for	for	IN
12350	3640	31	twenty	twenty	CD
12350	3640	32	minutes	minute	NNS
12350	3640	33	;	;	:
12350	3640	34	season	season	NN
12350	3640	35	with	with	IN
12350	3640	36	one	one	CD
12350	3640	37	tablespoon	tablespoon	NN
12350	3640	38	of	of	IN
12350	3640	39	chopped	chop	VBN
12350	3640	40	parsley	parsley	NN
12350	3640	41	,	,	,
12350	3640	42	half	half	PDT
12350	3640	43	an	an	DT
12350	3640	44	onion	onion	NN
12350	3640	45	chopped	chop	VBN
12350	3640	46	,	,	,
12350	3640	47	salt	salt	NN
12350	3640	48	and	and	CC
12350	3640	49	pepper	pepper	NN
12350	3640	50	;	;	,
12350	3640	51	thicken	thicken	NN
12350	3640	52	at	at	IN
12350	3640	53	the	the	DT
12350	3640	54	end	end	NN
12350	3640	55	of	of	IN
12350	3640	56	that	that	DT
12350	3640	57	time	time	NN
12350	3640	58	with	with	IN
12350	3640	59	one	one	CD
12350	3640	60	teaspoon	teaspoon	NN
12350	3640	61	of	of	IN
12350	3640	62	melted	melted	JJ
12350	3640	63	butter	butter	NN
12350	3640	64	mixed	mix	VBN
12350	3640	65	with	with	IN
12350	3640	66	one	one	CD
12350	3640	67	tablespoon	tablespoon	NN
12350	3640	68	of	of	IN
12350	3640	69	flour	flour	NN
12350	3640	70	.	.	.
12350	3641	1	Put	put	VB
12350	3641	2	aside	aside	RB
12350	3641	3	to	to	IN
12350	3641	4	cool	cool	JJ
12350	3641	5	.	.	.
12350	3642	1	Then	then	RB
12350	3642	2	mix	mix	VB
12350	3642	3	in	in	IN
12350	3642	4	the	the	DT
12350	3642	5	yolks	yolk	NNS
12350	3642	6	of	of	IN
12350	3642	7	four	four	CD
12350	3642	8	eggs	egg	NNS
12350	3642	9	well	well	RB
12350	3642	10	beaten	beat	VBN
12350	3642	11	,	,	,
12350	3642	12	and	and	CC
12350	3642	13	lastly	lastly	RB
12350	3642	14	cut	cut	VB
12350	3642	15	and	and	CC
12350	3642	16	fold	fold	VB
12350	3642	17	in	in	IN
12350	3642	18	the	the	DT
12350	3642	19	four	four	CD
12350	3642	20	whites	white	NNS
12350	3642	21	.	.	.
12350	3643	1	Butter	butter	VB
12350	3643	2	a	a	DT
12350	3643	3	pudding	pudding	JJ
12350	3643	4	dish	dish	NN
12350	3643	5	and	and	CC
12350	3643	6	set	set	VBD
12350	3643	7	this	this	DT
12350	3643	8	mixture	mixture	NN
12350	3643	9	in	in	IN
12350	3643	10	the	the	DT
12350	3643	11	oven	oven	NN
12350	3643	12	in	in	IN
12350	3643	13	a	a	DT
12350	3643	14	pan	pan	NN
12350	3643	15	of	of	IN
12350	3643	16	lukewarm	lukewarm	JJ
12350	3643	17	water	water	NN
12350	3643	18	and	and	CC
12350	3643	19	bake	bake	VB
12350	3643	20	in	in	RP
12350	3643	21	a	a	DT
12350	3643	22	moderate	moderate	JJ
12350	3643	23	oven	oven	NN
12350	3643	24	until	until	IN
12350	3643	25	a	a	DT
12350	3643	26	golden	golden	JJ
12350	3643	27	brown	brown	NN
12350	3643	28	.	.	.
12350	3644	1	PLAIN	plain	RB
12350	3644	2	OMELET	omelet	JJ
12350	3644	3	To	to	TO
12350	3644	4	make	make	VB
12350	3644	5	an	an	DT
12350	3644	6	omelet	omelet	NN
12350	3644	7	for	for	IN
12350	3644	8	breakfast	breakfast	NN
12350	3644	9	or	or	CC
12350	3644	10	luncheon	luncheon	NN
12350	3644	11	for	for	IN
12350	3644	12	two	two	CD
12350	3644	13	persons	person	NNS
12350	3644	14	,	,	,
12350	3644	15	take	take	VB
12350	3644	16	three	three	CD
12350	3644	17	eggs	egg	NNS
12350	3644	18	,	,	,
12350	3644	19	three	three	CD
12350	3644	20	tablespoons	tablespoon	NNS
12350	3644	21	of	of	IN
12350	3644	22	sweet	sweet	JJ
12350	3644	23	milk	milk	NN
12350	3644	24	and	and	CC
12350	3644	25	a	a	DT
12350	3644	26	saltspoon	saltspoon	NN
12350	3644	27	of	of	IN
12350	3644	28	salt	salt	NN
12350	3644	29	.	.	.
12350	3645	1	Whip	whip	VB
12350	3645	2	the	the	DT
12350	3645	3	yolks	yolk	NNS
12350	3645	4	of	of	IN
12350	3645	5	the	the	DT
12350	3645	6	eggs	egg	NNS
12350	3645	7	,	,	,
12350	3645	8	the	the	DT
12350	3645	9	milk	milk	NN
12350	3645	10	and	and	CC
12350	3645	11	salt	salt	NN
12350	3645	12	to	to	IN
12350	3645	13	a	a	DT
12350	3645	14	light	light	JJ
12350	3645	15	foam	foam	NN
12350	3645	16	with	with	IN
12350	3645	17	an	an	DT
12350	3645	18	egg	egg	NN
12350	3645	19	whip	whip	NN
12350	3645	20	.	.	.
12350	3646	1	Slowly	slowly	RB
12350	3646	2	add	add	VBP
12350	3646	3	the	the	DT
12350	3646	4	yolk	yolk	NN
12350	3646	5	mixture	mixture	NN
12350	3646	6	to	to	IN
12350	3646	7	the	the	DT
12350	3646	8	whites	white	NNS
12350	3646	9	of	of	IN
12350	3646	10	the	the	DT
12350	3646	11	eggs	egg	NNS
12350	3646	12	,	,	,
12350	3646	13	which	which	WDT
12350	3646	14	should	should	MD
12350	3646	15	be	be	VB
12350	3646	16	beaten	beat	VBN
12350	3646	17	to	to	IN
12350	3646	18	a	a	DT
12350	3646	19	stiff	stiff	JJ
12350	3646	20	froth	froth	NN
12350	3646	21	in	in	IN
12350	3646	22	a	a	DT
12350	3646	23	big	big	JJ
12350	3646	24	bowl	bowl	NN
12350	3646	25	.	.	.
12350	3647	1	After	after	IN
12350	3647	2	the	the	DT
12350	3647	3	yolks	yolk	NNS
12350	3647	4	and	and	CC
12350	3647	5	milk	milk	NN
12350	3647	6	are	be	VBP
12350	3647	7	well	well	RB
12350	3647	8	whipped	whip	VBN
12350	3647	9	through	through	IN
12350	3647	10	the	the	DT
12350	3647	11	whites	white	NNS
12350	3647	12	,	,	,
12350	3647	13	beat	beat	VBD
12350	3647	14	the	the	DT
12350	3647	15	whole	whole	NN
12350	3647	16	together	together	RB
12350	3647	17	for	for	IN
12350	3647	18	a	a	DT
12350	3647	19	few	few	JJ
12350	3647	20	minutes	minute	NNS
12350	3647	21	with	with	IN
12350	3647	22	the	the	DT
12350	3647	23	egg	egg	NN
12350	3647	24	-	-	HYPH
12350	3647	25	beater	beater	NN
12350	3647	26	.	.	.
12350	3648	1	In	in	IN
12350	3648	2	an	an	DT
12350	3648	3	omelet	omelet	NN
12350	3648	4	pan	pan	NN
12350	3648	5	or	or	CC
12350	3648	6	a	a	DT
12350	3648	7	large	large	JJ
12350	3648	8	frying	frying	JJ
12350	3648	9	-	-	HYPH
12350	3648	10	pan	pan	NN
12350	3648	11	put	put	VBD
12350	3648	12	a	a	DT
12350	3648	13	tablespoon	tablespoon	NN
12350	3648	14	of	of	IN
12350	3648	15	good	good	JJ
12350	3648	16	butter	butter	NN
12350	3648	17	.	.	.
12350	3649	1	When	when	WRB
12350	3649	2	the	the	DT
12350	3649	3	butter	butter	NN
12350	3649	4	is	be	VBZ
12350	3649	5	bubbling	bubble	VBG
12350	3649	6	hot	hot	JJ
12350	3649	7	,	,	,
12350	3649	8	pour	pour	VBP
12350	3649	9	in	in	IN
12350	3649	10	the	the	DT
12350	3649	11	omelet	omelet	NN
12350	3649	12	mixture	mixture	NN
12350	3649	13	.	.	.
12350	3650	1	Stir	stir	VB
12350	3650	2	it	-PRON-	PRP
12350	3650	3	lightly	lightly	RB
12350	3650	4	for	for	IN
12350	3650	5	the	the	DT
12350	3650	6	first	first	JJ
12350	3650	7	minute	minute	NN
12350	3650	8	with	with	IN
12350	3650	9	a	a	DT
12350	3650	10	broad	broad	RB
12350	3650	11	-	-	HYPH
12350	3650	12	bladed	blade	VBN
12350	3650	13	knife	knife	NN
12350	3650	14	,	,	,
12350	3650	15	then	then	RB
12350	3650	16	stop	stop	VB
12350	3650	17	stirring	stir	VBG
12350	3650	18	it	-PRON-	PRP
12350	3650	19	;	;	:
12350	3650	20	and	and	CC
12350	3650	21	,	,	,
12350	3650	22	as	as	IN
12350	3650	23	the	the	DT
12350	3650	24	mixture	mixture	NN
12350	3650	25	begins	begin	VBZ
12350	3650	26	to	to	TO
12350	3650	27	stiffen	stiffen	VB
12350	3650	28	around	around	IN
12350	3650	29	the	the	DT
12350	3650	30	edge	edge	NN
12350	3650	31	,	,	,
12350	3650	32	fold	fold	VB
12350	3650	33	the	the	DT
12350	3650	34	omelet	omelet	NN
12350	3650	35	toward	toward	IN
12350	3650	36	the	the	DT
12350	3650	37	centre	centre	NN
12350	3650	38	with	with	IN
12350	3650	39	the	the	DT
12350	3650	40	knife	knife	NN
12350	3650	41	.	.	.
12350	3651	1	As	as	RB
12350	3651	2	soon	soon	RB
12350	3651	3	as	as	IN
12350	3651	4	it	-PRON-	PRP
12350	3651	5	is	be	VBZ
12350	3651	6	properly	properly	RB
12350	3651	7	folded	fold	VBN
12350	3651	8	,	,	,
12350	3651	9	turn	turn	VB
12350	3651	10	it	-PRON-	PRP
12350	3651	11	over	over	RP
12350	3651	12	on	on	IN
12350	3651	13	a	a	DT
12350	3651	14	hot	hot	JJ
12350	3651	15	platter	platter	NN
12350	3651	16	.	.	.
12350	3652	1	Decorate	decorate	NN
12350	3652	2	with	with	IN
12350	3652	3	sprigs	sprig	NNS
12350	3652	4	of	of	IN
12350	3652	5	parsley	parsley	NNP
12350	3652	6	and	and	CC
12350	3652	7	serve	serve	VB
12350	3652	8	.	.	.
12350	3653	1	SWEET	SWEET	NNP
12350	3653	2	OMELET	omelet	VB
12350	3653	3	Six	six	CD
12350	3653	4	eggs	egg	NNS
12350	3653	5	,	,	,
12350	3653	6	two	two	CD
12350	3653	7	tablespoons	tablespoon	NNS
12350	3653	8	of	of	IN
12350	3653	9	flour	flour	NN
12350	3653	10	,	,	,
12350	3653	11	one	one	CD
12350	3653	12	cup	cup	NN
12350	3653	13	of	of	IN
12350	3653	14	cold	cold	JJ
12350	3653	15	milk	milk	NN
12350	3653	16	.	.	.
12350	3654	1	Wet	wet	VB
12350	3654	2	the	the	DT
12350	3654	3	flour	flour	NN
12350	3654	4	with	with	IN
12350	3654	5	a	a	DT
12350	3654	6	little	little	JJ
12350	3654	7	of	of	IN
12350	3654	8	the	the	DT
12350	3654	9	milk	milk	NN
12350	3654	10	,	,	,
12350	3654	11	then	then	RB
12350	3654	12	add	add	VB
12350	3654	13	the	the	DT
12350	3654	14	rest	rest	NN
12350	3654	15	of	of	IN
12350	3654	16	the	the	DT
12350	3654	17	milk	milk	NN
12350	3654	18	and	and	CC
12350	3654	19	the	the	DT
12350	3654	20	yolks	yolk	NNS
12350	3654	21	of	of	IN
12350	3654	22	the	the	DT
12350	3654	23	eggs	egg	NNS
12350	3654	24	.	.	.
12350	3655	1	Beat	beat	VB
12350	3655	2	the	the	DT
12350	3655	3	whites	white	NNS
12350	3655	4	of	of	IN
12350	3655	5	the	the	DT
12350	3655	6	eggs	egg	NNS
12350	3655	7	to	to	IN
12350	3655	8	a	a	DT
12350	3655	9	stiff	stiff	JJ
12350	3655	10	froth	froth	NN
12350	3655	11	and	and	CC
12350	3655	12	pour	pour	VBP
12350	3655	13	into	into	IN
12350	3655	14	the	the	DT
12350	3655	15	flour	flour	NN
12350	3655	16	,	,	,
12350	3655	17	milk	milk	NN
12350	3655	18	and	and	CC
12350	3655	19	yolks	yolk	NNS
12350	3655	20	.	.	.
12350	3656	1	Put	put	VB
12350	3656	2	a	a	DT
12350	3656	3	piece	piece	NN
12350	3656	4	of	of	IN
12350	3656	5	butter	butter	NN
12350	3656	6	into	into	IN
12350	3656	7	a	a	DT
12350	3656	8	spider	spider	NN
12350	3656	9	and	and	CC
12350	3656	10	let	let	VB
12350	3656	11	it	-PRON-	PRP
12350	3656	12	get	get	VB
12350	3656	13	hot	hot	JJ
12350	3656	14	,	,	,
12350	3656	15	but	but	CC
12350	3656	16	not	not	RB
12350	3656	17	so	so	RB
12350	3656	18	hot	hot	JJ
12350	3656	19	that	that	IN
12350	3656	20	the	the	DT
12350	3656	21	butter	butter	NN
12350	3656	22	will	will	MD
12350	3656	23	burn	burn	VB
12350	3656	24	.	.	.
12350	3657	1	Then	then	RB
12350	3657	2	pour	pour	VB
12350	3657	3	the	the	DT
12350	3657	4	mixture	mixture	NN
12350	3657	5	in	in	RP
12350	3657	6	and	and	CC
12350	3657	7	put	put	VBD
12350	3657	8	in	in	RP
12350	3657	9	a	a	DT
12350	3657	10	moderate	moderate	JJ
12350	3657	11	oven	oven	NN
12350	3657	12	to	to	TO
12350	3657	13	bake	bake	VB
12350	3657	14	in	in	RP
12350	3657	15	the	the	DT
12350	3657	16	spider	spider	NN
12350	3657	17	.	.	.
12350	3658	1	It	-PRON-	PRP
12350	3658	2	takes	take	VBZ
12350	3658	3	about	about	RB
12350	3658	4	ten	ten	CD
12350	3658	5	minutes	minute	NNS
12350	3658	6	to	to	TO
12350	3658	7	bake	bake	VB
12350	3658	8	.	.	.
12350	3659	1	Then	then	RB
12350	3659	2	slip	slip	VB
12350	3659	3	a	a	DT
12350	3659	4	knife	knife	NN
12350	3659	5	under	under	IN
12350	3659	6	it	-PRON-	PRP
12350	3659	7	and	and	CC
12350	3659	8	loosen	loosen	VB
12350	3659	9	it	-PRON-	PRP
12350	3659	10	and	and	CC
12350	3659	11	slip	slip	VB
12350	3659	12	off	off	RP
12350	3659	13	on	on	IN
12350	3659	14	a	a	DT
12350	3659	15	large	large	JJ
12350	3659	16	plate	plate	NN
12350	3659	17	.	.	.
12350	3660	1	Sift	Sift	NNP
12350	3660	2	powdered	powder	VBD
12350	3660	3	sugar	sugar	NN
12350	3660	4	on	on	IN
12350	3660	5	top	top	NN
12350	3660	6	and	and	CC
12350	3660	7	serve	serve	VB
12350	3660	8	with	with	IN
12350	3660	9	a	a	DT
12350	3660	10	slice	slice	NN
12350	3660	11	of	of	IN
12350	3660	12	lemon	lemon	NN
12350	3660	13	.	.	.
12350	3661	1	SWEET	SWEET	VBN
12350	3661	2	OMELET	omelet	VB
12350	3661	3	FOR	for	IN
12350	3661	4	ONE	ONE	NNP
12350	3661	5	One	one	CD
12350	3661	6	egg	egg	NN
12350	3661	7	,	,	,
12350	3661	8	beat	beat	VBD
12350	3661	9	white	white	NNP
12350	3661	10	separately	separately	RB
12350	3661	11	,	,	,
12350	3661	12	two	two	CD
12350	3661	13	tablespoons	tablespoon	NNS
12350	3661	14	of	of	IN
12350	3661	15	cold	cold	JJ
12350	3661	16	sweet	sweet	JJ
12350	3661	17	milk	milk	NN
12350	3661	18	,	,	,
12350	3661	19	a	a	DT
12350	3661	20	pinch	pinch	NN
12350	3661	21	of	of	IN
12350	3661	22	salt	salt	NN
12350	3661	23	.	.	.
12350	3662	1	Brown	brown	JJ
12350	3662	2	on	on	IN
12350	3662	3	both	both	DT
12350	3662	4	sides	side	NNS
12350	3662	5	or	or	CC
12350	3662	6	roll	roll	NN
12350	3662	7	,	,	,
12350	3662	8	spread	spread	VBN
12350	3662	9	with	with	IN
12350	3662	10	compote	compote	NN
12350	3662	11	or	or	CC
12350	3662	12	sprinkle	sprinkle	VB
12350	3662	13	powdered	powdered	JJ
12350	3662	14	sugar	sugar	NN
12350	3662	15	thickly	thickly	RB
12350	3662	16	over	over	IN
12350	3662	17	it	-PRON-	PRP
12350	3662	18	.	.	.
12350	3663	1	Serve	serve	VB
12350	3663	2	at	at	IN
12350	3663	3	once	once	RB
12350	3663	4	.	.	.
12350	3664	1	SPANISH	SPANISH	NNS
12350	3664	2	OMELET	omelet	VBP
12350	3664	3	In	in	IN
12350	3664	4	a	a	DT
12350	3664	5	chopping	chop	VBG
12350	3664	6	bowl	bowl	NN
12350	3664	7	place	place	NN
12350	3664	8	two	two	CD
12350	3664	9	nice	nice	JJ
12350	3664	10	large	large	JJ
12350	3664	11	ripe	ripe	JJ
12350	3664	12	tomatoes	tomato	NNS
12350	3664	13	,	,	,
12350	3664	14	first	first	RB
12350	3664	15	peeling	peel	VBG
12350	3664	16	them	-PRON-	PRP
12350	3664	17	;	;	:
12350	3664	18	one	one	CD
12350	3664	19	large	large	JJ
12350	3664	20	or	or	CC
12350	3664	21	two	two	CD
12350	3664	22	medium	medium	JJ
12350	3664	23	-	-	HYPH
12350	3664	24	sized	sized	JJ
12350	3664	25	white	white	JJ
12350	3664	26	Texas	Texas	NNP
12350	3664	27	onions	onion	NNS
12350	3664	28	,	,	,
12350	3664	29	two	two	CD
12350	3664	30	sprigs	sprig	NNS
12350	3664	31	of	of	IN
12350	3664	32	parsley	parsley	NN
12350	3664	33	,	,	,
12350	3664	34	and	and	CC
12350	3664	35	one	one	CD
12350	3664	36	large	large	JJ
12350	3664	37	green	green	JJ
12350	3664	38	-	-	HYPH
12350	3664	39	bell	bell	NN
12350	3664	40	pepper	pepper	NN
12350	3664	41	,	,	,
12350	3664	42	first	first	RB
12350	3664	43	removing	remove	VBG
12350	3664	44	most	most	JJS
12350	3664	45	of	of	IN
12350	3664	46	its	-PRON-	PRP$
12350	3664	47	seeds	seed	NNS
12350	3664	48	.	.	.
12350	3665	1	Chop	chop	VB
12350	3665	2	these	these	DT
12350	3665	3	ingredients	ingredient	NNS
12350	3665	4	well	well	RB
12350	3665	5	together	together	RB
12350	3665	6	quite	quite	RB
12350	3665	7	fine	fine	JJ
12350	3665	8	,	,	,
12350	3665	9	turn	turn	VB
12350	3665	10	them	-PRON-	PRP
12350	3665	11	into	into	IN
12350	3665	12	a	a	DT
12350	3665	13	saucepan	saucepan	NN
12350	3665	14	and	and	CC
12350	3665	15	let	let	VB
12350	3665	16	them	-PRON-	PRP
12350	3665	17	cook	cook	VB
12350	3665	18	over	over	RP
12350	3665	19	rather	rather	RB
12350	3665	20	a	a	DT
12350	3665	21	brisk	brisk	JJ
12350	3665	22	heat	heat	NN
12350	3665	23	until	until	IN
12350	3665	24	quite	quite	RB
12350	3665	25	soft	soft	JJ
12350	3665	26	.	.	.
12350	3666	1	Put	put	VB
12350	3666	2	no	no	DT
12350	3666	3	water	water	NN
12350	3666	4	in	in	IN
12350	3666	5	this	this	DT
12350	3666	6	mixture	mixture	NN
12350	3666	7	.	.	.
12350	3667	1	Add	add	VB
12350	3667	2	a	a	DT
12350	3667	3	tablespoon	tablespoon	NN
12350	3667	4	of	of	IN
12350	3667	5	olive	olive	NN
12350	3667	6	oil	oil	NN
12350	3667	7	or	or	CC
12350	3667	8	of	of	IN
12350	3667	9	butter	butter	NN
12350	3667	10	before	before	IN
12350	3667	11	it	-PRON-	PRP
12350	3667	12	begins	begin	VBZ
12350	3667	13	to	to	TO
12350	3667	14	cook	cook	VB
12350	3667	15	and	and	CC
12350	3667	16	season	season	VB
12350	3667	17	well	well	RB
12350	3667	18	with	with	IN
12350	3667	19	salt	salt	NN
12350	3667	20	and	and	CC
12350	3667	21	red	red	JJ
12350	3667	22	pepper	pepper	NN
12350	3667	23	.	.	.
12350	3668	1	Make	make	VB
12350	3668	2	the	the	DT
12350	3668	3	omelet	omelet	NN
12350	3668	4	the	the	DT
12350	3668	5	same	same	JJ
12350	3668	6	as	as	IN
12350	3668	7	the	the	DT
12350	3668	8	plain	plain	JJ
12350	3668	9	one	one	NN
12350	3668	10	,	,	,
12350	3668	11	but	but	CC
12350	3668	12	use	use	VB
12350	3668	13	water	water	NN
12350	3668	14	instead	instead	RB
12350	3668	15	of	of	IN
12350	3668	16	milk	milk	NN
12350	3668	17	in	in	IN
12350	3668	18	mixing	mix	VBG
12350	3668	19	it	-PRON-	PRP
12350	3668	20	,	,	,
12350	3668	21	and	and	CC
12350	3668	22	only	only	RB
12350	3668	23	use	use	VBP
12350	3668	24	two	two	CD
12350	3668	25	tablespoons	tablespoon	NNS
12350	3668	26	of	of	IN
12350	3668	27	water	water	NN
12350	3668	28	for	for	IN
12350	3668	29	the	the	DT
12350	3668	30	six	six	CD
12350	3668	31	eggs	egg	NNS
12350	3668	32	required	require	VBN
12350	3668	33	.	.	.
12350	3669	1	After	after	IN
12350	3669	2	the	the	DT
12350	3669	3	eggs	egg	NNS
12350	3669	4	are	be	VBP
12350	3669	5	sufficiently	sufficiently	RB
12350	3669	6	beaten	beat	VBN
12350	3669	7	,	,	,
12350	3669	8	mixed	mixed	JJ
12350	3669	9	,	,	,
12350	3669	10	and	and	CC
12350	3669	11	in	in	IN
12350	3669	12	the	the	DT
12350	3669	13	pan	pan	NN
12350	3669	14	over	over	IN
12350	3669	15	the	the	DT
12350	3669	16	fire	fire	NN
12350	3669	17	,	,	,
12350	3669	18	and	and	CC
12350	3669	19	when	when	WRB
12350	3669	20	the	the	DT
12350	3669	21	edges	edge	NNS
12350	3669	22	begin	begin	VBP
12350	3669	23	to	to	TO
12350	3669	24	stiffen	stiffen	NNP
12350	3669	25	,	,	,
12350	3669	26	cover	cover	VB
12350	3669	27	the	the	DT
12350	3669	28	surface	surface	NN
12350	3669	29	of	of	IN
12350	3669	30	the	the	DT
12350	3669	31	omelet	omelet	NN
12350	3669	32	to	to	IN
12350	3669	33	within	within	IN
12350	3669	34	an	an	DT
12350	3669	35	inch	inch	NN
12350	3669	36	of	of	IN
12350	3669	37	the	the	DT
12350	3669	38	edge	edge	NN
12350	3669	39	with	with	IN
12350	3669	40	the	the	DT
12350	3669	41	cooked	cooked	JJ
12350	3669	42	vegetables	vegetable	NNS
12350	3669	43	.	.	.
12350	3670	1	Fold	fold	VB
12350	3670	2	the	the	DT
12350	3670	3	omelet	omelet	NN
12350	3670	4	quickly	quickly	RB
12350	3670	5	and	and	CC
12350	3670	6	turn	turn	VB
12350	3670	7	it	-PRON-	PRP
12350	3670	8	on	on	IN
12350	3670	9	a	a	DT
12350	3670	10	hot	hot	JJ
12350	3670	11	platter	platter	NN
12350	3670	12	.	.	.
12350	3671	1	Pour	pour	VB
12350	3671	2	around	around	IN
12350	3671	3	it	-PRON-	PRP
12350	3671	4	all	all	PDT
12350	3671	5	the	the	DT
12350	3671	6	vegetables	vegetable	NNS
12350	3671	7	left	leave	VBN
12350	3671	8	in	in	IN
12350	3671	9	the	the	DT
12350	3671	10	pan	pan	NN
12350	3671	11	and	and	CC
12350	3671	12	serve	serve	VB
12350	3671	13	.	.	.
12350	3672	1	RUM	rum	NN
12350	3672	2	OMELET	omelet	NN
12350	3672	3	Take	take	VBP
12350	3672	4	six	six	CD
12350	3672	5	eggs	egg	NNS
12350	3672	6	,	,	,
12350	3672	7	beat	beat	VBD
12350	3672	8	whites	white	NNS
12350	3672	9	and	and	CC
12350	3672	10	yolks	yolk	NNS
12350	3672	11	well	well	UH
12350	3672	12	,	,	,
12350	3672	13	add	add	VB
12350	3672	14	a	a	DT
12350	3672	15	pinch	pinch	NN
12350	3672	16	of	of	IN
12350	3672	17	salt	salt	NN
12350	3672	18	and	and	CC
12350	3672	19	a	a	DT
12350	3672	20	teaspoon	teaspoon	NN
12350	3672	21	of	of	IN
12350	3672	22	brandy	brandy	NN
12350	3672	23	.	.	.
12350	3673	1	Fry	fry	CD
12350	3673	2	in	in	IN
12350	3673	3	a	a	DT
12350	3673	4	spider	spider	NN
12350	3673	5	quickly	quickly	RB
12350	3673	6	and	and	CC
12350	3673	7	spread	spread	VBD
12350	3673	8	with	with	IN
12350	3673	9	a	a	DT
12350	3673	10	compote	compote	NN
12350	3673	11	of	of	IN
12350	3673	12	huckleberries	huckleberry	NNS
12350	3673	13	or	or	CC
12350	3673	14	any	any	DT
12350	3673	15	other	other	JJ
12350	3673	16	fruit	fruit	NN
12350	3673	17	.	.	.
12350	3674	1	Roll	roll	VB
12350	3674	2	up	up	RP
12350	3674	3	the	the	DT
12350	3674	4	omelet	omelet	NN
12350	3674	5	,	,	,
12350	3674	6	pour	pour	VB
12350	3674	7	a	a	DT
12350	3674	8	very	very	RB
12350	3674	9	small	small	JJ
12350	3674	10	wineglass	wineglass	NN
12350	3674	11	of	of	IN
12350	3674	12	rum	rum	NN
12350	3674	13	over	over	IN
12350	3674	14	it	-PRON-	PRP
12350	3674	15	,	,	,
12350	3674	16	light	light	VB
12350	3674	17	it	-PRON-	PRP
12350	3674	18	and	and	CC
12350	3674	19	serve	serve	VB
12350	3674	20	at	at	IN
12350	3674	21	once	once	RB
12350	3674	22	.	.	.
12350	3675	1	SWEET	SWEET	NNP
12350	3675	2	ALMOND	almond	NN
12350	3675	3	OMELET	omelet	VBP
12350	3675	4	Prepare	Prepare	NNP
12350	3675	5	one	one	CD
12350	3675	6	-	-	HYPH
12350	3675	7	half	half	NN
12350	3675	8	cup	cup	NN
12350	3675	9	of	of	IN
12350	3675	10	sweet	sweet	JJ
12350	3675	11	almonds	almond	NNS
12350	3675	12	,	,	,
12350	3675	13	blanched	blanch	VBD
12350	3675	14	,	,	,
12350	3675	15	chopped	chop	VBD
12350	3675	16	fine	fine	JJ
12350	3675	17	and	and	CC
12350	3675	18	pounded	pound	VBD
12350	3675	19	smooth	smooth	JJ
12350	3675	20	.	.	.
12350	3676	1	Beat	beat	VB
12350	3676	2	four	four	CD
12350	3676	3	eggs	egg	NNS
12350	3676	4	slightly	slightly	RB
12350	3676	5	,	,	,
12350	3676	6	add	add	VB
12350	3676	7	four	four	CD
12350	3676	8	tablespoons	tablespoon	NNS
12350	3676	9	of	of	IN
12350	3676	10	cream	cream	NN
12350	3676	11	and	and	CC
12350	3676	12	turn	turn	VB
12350	3676	13	it	-PRON-	PRP
12350	3676	14	into	into	IN
12350	3676	15	a	a	DT
12350	3676	16	hot	hot	JJ
12350	3676	17	omelet	omelet	NN
12350	3676	18	pan	pan	NN
12350	3676	19	on	on	IN
12350	3676	20	which	which	WDT
12350	3676	21	you	-PRON-	PRP
12350	3676	22	have	have	VBP
12350	3676	23	melted	melt	VBN
12350	3676	24	one	one	CD
12350	3676	25	tablespoon	tablespoon	NN
12350	3676	26	,	,	,
12350	3676	27	of	of	IN
12350	3676	28	butter	butter	NN
12350	3676	29	.	.	.
12350	3677	1	Cook	cook	VB
12350	3677	2	carefully	carefully	RB
12350	3677	3	,	,	,
12350	3677	4	drawing	draw	VBG
12350	3677	5	the	the	DT
12350	3677	6	cooked	cooked	JJ
12350	3677	7	portion	portion	NN
12350	3677	8	into	into	IN
12350	3677	9	the	the	DT
12350	3677	10	centre	centre	NN
12350	3677	11	and	and	CC
12350	3677	12	tilting	tilt	VBG
12350	3677	13	the	the	DT
12350	3677	14	pan	pan	NN
12350	3677	15	to	to	TO
12350	3677	16	allow	allow	VB
12350	3677	17	the	the	DT
12350	3677	18	liquid	liquid	JJ
12350	3677	19	part	part	NN
12350	3677	20	to	to	TO
12350	3677	21	run	run	VB
12350	3677	22	over	over	IN
12350	3677	23	the	the	DT
12350	3677	24	bare	bare	JJ
12350	3677	25	pan	pan	NN
12350	3677	26	.	.	.
12350	3678	1	When	when	WRB
12350	3678	2	nearly	nearly	RB
12350	3678	3	all	all	DT
12350	3678	4	set	set	VBP
12350	3678	5	,	,	,
12350	3678	6	sprinkle	sprinkle	VB
12350	3678	7	the	the	DT
12350	3678	8	almonds	almond	NNS
12350	3678	9	over	over	IN
12350	3678	10	the	the	DT
12350	3678	11	surface	surface	NN
12350	3678	12	and	and	CC
12350	3678	13	turn	turn	VB
12350	3678	14	the	the	DT
12350	3678	15	edges	edge	NNS
12350	3678	16	over	over	RP
12350	3678	17	until	until	IN
12350	3678	18	well	well	RB
12350	3678	19	rolled	roll	VBN
12350	3678	20	.	.	.
12350	3679	1	Then	then	RB
12350	3679	2	slip	slip	VB
12350	3679	3	it	-PRON-	PRP
12350	3679	4	out	out	RP
12350	3679	5	on	on	IN
12350	3679	6	a	a	DT
12350	3679	7	hot	hot	JJ
12350	3679	8	dish	dish	NN
12350	3679	9	and	and	CC
12350	3679	10	dredge	dredge	NN
12350	3679	11	with	with	IN
12350	3679	12	powdered	powdered	JJ
12350	3679	13	sugar	sugar	NN
12350	3679	14	,	,	,
12350	3679	15	and	and	CC
12350	3679	16	scatter	scatter	VB
12350	3679	17	several	several	JJ
12350	3679	18	salted	salt	VBN
12350	3679	19	almonds	almond	NNS
12350	3679	20	over	over	IN
12350	3679	21	the	the	DT
12350	3679	22	top	top	NN
12350	3679	23	.	.	.
12350	3680	1	Serve	serve	VB
12350	3680	2	immediately	immediately	RB
12350	3680	3	.	.	.
12350	3681	1	CORN	CORN	NNS
12350	3681	2	OMELET	omelet	VBP
12350	3681	3	Take	take	VBP
12350	3681	4	one	one	CD
12350	3681	5	-	-	HYPH
12350	3681	6	half	half	NN
12350	3681	7	cup	cup	NN
12350	3681	8	of	of	IN
12350	3681	9	canned	can	VBN
12350	3681	10	corn	corn	NN
12350	3681	11	and	and	CC
12350	3681	12	chop	chop	VB
12350	3681	13	it	-PRON-	PRP
12350	3681	14	very	very	RB
12350	3681	15	fine	fine	JJ
12350	3681	16	(	(	-LRB-
12350	3681	17	or	or	CC
12350	3681	18	the	the	DT
12350	3681	19	same	same	JJ
12350	3681	20	amount	amount	NN
12350	3681	21	cut	cut	VBN
12350	3681	22	from	from	IN
12350	3681	23	the	the	DT
12350	3681	24	cob	cob	NN
12350	3681	25	)	)	-RRB-
12350	3681	26	.	.	.
12350	3682	1	Add	add	VB
12350	3682	2	to	to	IN
12350	3682	3	that	that	DT
12350	3682	4	the	the	DT
12350	3682	5	yolk	yolk	NNP
12350	3682	6	of	of	IN
12350	3682	7	one	one	CD
12350	3682	8	egg	egg	NN
12350	3682	9	,	,	,
12350	3682	10	well	well	RB
12350	3682	11	beaten	beat	VBN
12350	3682	12	with	with	IN
12350	3682	13	pepper	pepper	NN
12350	3682	14	and	and	CC
12350	3682	15	salt	salt	NN
12350	3682	16	to	to	IN
12350	3682	17	taste	taste	NN
12350	3682	18	,	,	,
12350	3682	19	and	and	CC
12350	3682	20	two	two	CD
12350	3682	21	tablespoons	tablespoon	NNS
12350	3682	22	of	of	IN
12350	3682	23	cream	cream	NN
12350	3682	24	.	.	.
12350	3683	1	Beat	beat	VB
12350	3683	2	the	the	DT
12350	3683	3	white	white	NN
12350	3683	4	of	of	IN
12350	3683	5	the	the	DT
12350	3683	6	egg	egg	NN
12350	3683	7	very	very	RB
12350	3683	8	stiff	stiff	JJ
12350	3683	9	and	and	CC
12350	3683	10	stir	stir	VBP
12350	3683	11	in	in	RP
12350	3683	12	just	just	RB
12350	3683	13	before	before	IN
12350	3683	14	cooking	cooking	NN
12350	3683	15	.	.	.
12350	3684	1	Have	have	VB
12350	3684	2	the	the	DT
12350	3684	3	pan	pan	NN
12350	3684	4	very	very	RB
12350	3684	5	hot	hot	JJ
12350	3684	6	and	and	CC
12350	3684	7	profusely	profusely	RB
12350	3684	8	buttered	butter	VBN
12350	3684	9	.	.	.
12350	3685	1	Pour	pour	VB
12350	3685	2	the	the	DT
12350	3685	3	mixture	mixture	NN
12350	3685	4	on	on	IN
12350	3685	5	,	,	,
12350	3685	6	and	and	CC
12350	3685	7	when	when	WRB
12350	3685	8	nicely	nicely	RB
12350	3685	9	browned	brown	VBN
12350	3685	10	,	,	,
12350	3685	11	turn	turn	VB
12350	3685	12	one	one	CD
12350	3685	13	half	half	NN
12350	3685	14	over	over	IN
12350	3685	15	the	the	DT
12350	3685	16	other	other	JJ
12350	3685	17	,	,	,
12350	3685	18	as	as	IN
12350	3685	19	in	in	IN
12350	3685	20	cooking	cook	VBG
12350	3685	21	other	other	JJ
12350	3685	22	omelets	omelet	NNS
12350	3685	23	.	.	.
12350	3686	1	HERB	HERB	NNP
12350	3686	2	OMELET	omelet	VBP
12350	3686	3	Take	take	VBP
12350	3686	4	six	six	CD
12350	3686	5	eggs	egg	NNS
12350	3686	6	and	and	CC
12350	3686	7	beat	beat	VBD
12350	3686	8	well	well	RB
12350	3686	9	in	in	IN
12350	3686	10	a	a	DT
12350	3686	11	bowl	bowl	NN
12350	3686	12	.	.	.
12350	3687	1	Add	add	VB
12350	3687	2	two	two	CD
12350	3687	3	tablespoons	tablespoon	NNS
12350	3687	4	of	of	IN
12350	3687	5	cold	cold	JJ
12350	3687	6	water	water	NN
12350	3687	7	and	and	CC
12350	3687	8	a	a	DT
12350	3687	9	quarter	quarter	NN
12350	3687	10	of	of	IN
12350	3687	11	a	a	DT
12350	3687	12	teaspoon	teaspoon	NN
12350	3687	13	of	of	IN
12350	3687	14	salt	salt	NN
12350	3687	15	,	,	,
12350	3687	16	a	a	DT
12350	3687	17	pinch	pinch	NN
12350	3687	18	of	of	IN
12350	3687	19	pepper	pepper	NN
12350	3687	20	,	,	,
12350	3687	21	a	a	DT
12350	3687	22	teaspoon	teaspoon	NN
12350	3687	23	of	of	IN
12350	3687	24	chopped	chop	VBN
12350	3687	25	parsley	parsley	NN
12350	3687	26	,	,	,
12350	3687	27	a	a	DT
12350	3687	28	quarter	quarter	NN
12350	3687	29	of	of	IN
12350	3687	30	a	a	DT
12350	3687	31	teaspoon	teaspoon	NN
12350	3687	32	of	of	IN
12350	3687	33	grated	grate	VBN
12350	3687	34	onion	onion	NN
12350	3687	35	and	and	CC
12350	3687	36	a	a	DT
12350	3687	37	teaspoon	teaspoon	NN
12350	3687	38	of	of	IN
12350	3687	39	fine	fine	JJ
12350	3687	40	butter	butter	NN
12350	3687	41	,	,	,
12350	3687	42	shaved	shave	VBN
12350	3687	43	in	in	IN
12350	3687	44	little	little	JJ
12350	3687	45	pieces	piece	NNS
12350	3687	46	.	.	.
12350	3688	1	Mix	mix	VB
12350	3688	2	well	well	RB
12350	3688	3	with	with	IN
12350	3688	4	a	a	DT
12350	3688	5	wooden	wooden	JJ
12350	3688	6	spoon	spoon	NN
12350	3688	7	.	.	.
12350	3689	1	Dissolve	dissolve	NN
12350	3689	2	in	in	IN
12350	3689	3	the	the	DT
12350	3689	4	spider	spider	NN
12350	3689	5	the	the	DT
12350	3689	6	butter	butter	NN
12350	3689	7	and	and	CC
12350	3689	8	add	add	VB
12350	3689	9	at	at	IN
12350	3689	10	once	once	RB
12350	3689	11	the	the	DT
12350	3689	12	beaten	beaten	JJ
12350	3689	13	eggs	egg	NNS
12350	3689	14	,	,	,
12350	3689	15	etc	etc	FW
12350	3689	16	.	.	FW
12350	3689	17	,	,	,
12350	3689	18	inclining	incline	VBG
12350	3689	19	the	the	DT
12350	3689	20	spider	spider	NN
12350	3689	21	to	to	IN
12350	3689	22	the	the	DT
12350	3689	23	handle	handle	NN
12350	3689	24	for	for	IN
12350	3689	25	an	an	DT
12350	3689	26	instant	instant	NN
12350	3689	27	and	and	CC
12350	3689	28	then	then	RB
12350	3689	29	shaking	shake	VBG
12350	3689	30	the	the	DT
12350	3689	31	omelet	omelet	NN
12350	3689	32	into	into	IN
12350	3689	33	the	the	DT
12350	3689	34	centre	centre	NN
12350	3689	35	and	and	CC
12350	3689	36	turn	turn	VB
12350	3689	37	up	up	RP
12350	3689	38	the	the	DT
12350	3689	39	right	right	JJ
12350	3689	40	edge	edge	NN
12350	3689	41	,	,	,
12350	3689	42	then	then	RB
12350	3689	43	the	the	DT
12350	3689	44	left	left	NN
12350	3689	45	and	and	CC
12350	3689	46	fry	fry	VB
12350	3689	47	briskly	briskly	RB
12350	3689	48	five	five	CD
12350	3689	49	minutes	minute	NNS
12350	3689	50	and	and	CC
12350	3689	51	serve	serve	VBP
12350	3689	52	.	.	.
12350	3690	1	POACHED	POACHED	NNS
12350	3690	2	EGGS	EGGS	NNP
12350	3690	3	WITH	with	IN
12350	3690	4	FRIED	FRIED	NNP
12350	3690	5	TOMATOES	TOMATOES	NNP
12350	3690	6	Fry	Fry	NNP
12350	3690	7	tomatoes	tomato	NNS
12350	3690	8	(	(	-LRB-
12350	3690	9	cut	cut	VB
12350	3690	10	one	one	CD
12350	3690	11	-	-	HYPH
12350	3690	12	half	half	NN
12350	3690	13	inch	inch	NN
12350	3690	14	thick	thick	JJ
12350	3690	15	)	)	-RRB-
12350	3690	16	in	in	IN
12350	3690	17	butter	butter	NN
12350	3690	18	,	,	,
12350	3690	19	pepper	pepper	NN
12350	3690	20	and	and	CC
12350	3690	21	salt	salt	NN
12350	3690	22	.	.	.
12350	3691	1	Have	have	VBP
12350	3691	2	prepared	prepare	VBN
12350	3691	3	slices	slice	NNS
12350	3691	4	of	of	IN
12350	3691	5	bread	bread	NN
12350	3691	6	cut	cut	VBN
12350	3691	7	round	round	RB
12350	3691	8	,	,	,
12350	3691	9	and	and	CC
12350	3691	10	fried	fry	VBN
12350	3691	11	in	in	IN
12350	3691	12	butter	butter	NN
12350	3691	13	.	.	.
12350	3692	1	Put	put	VB
12350	3692	2	on	on	RP
12350	3692	3	a	a	DT
12350	3692	4	hot	hot	JJ
12350	3692	5	platter	platter	NN
12350	3692	6	with	with	IN
12350	3692	7	a	a	DT
12350	3692	8	slice	slice	NN
12350	3692	9	of	of	IN
12350	3692	10	tomato	tomato	NN
12350	3692	11	on	on	IN
12350	3692	12	each	each	DT
12350	3692	13	.	.	.
12350	3693	1	Poach	Poach	NNP
12350	3693	2	as	as	IN
12350	3693	3	many	many	JJ
12350	3693	4	eggs	egg	NNS
12350	3693	5	as	as	IN
12350	3693	6	are	be	VBP
12350	3693	7	required	require	VBN
12350	3693	8	,	,	,
12350	3693	9	in	in	IN
12350	3693	10	boiling	boil	VBG
12350	3693	11	salt	salt	NN
12350	3693	12	water	water	NN
12350	3693	13	.	.	.
12350	3694	1	Lift	lift	VB
12350	3694	2	out	out	RP
12350	3694	3	very	very	RB
12350	3694	4	carefully	carefully	RB
12350	3694	5	,	,	,
12350	3694	6	placing	place	VBG
12350	3694	7	one	one	CD
12350	3694	8	egg	egg	NN
12350	3694	9	on	on	IN
12350	3694	10	each	each	DT
12350	3694	11	tomato	tomato	NN
12350	3694	12	.	.	.
12350	3695	1	Add	add	VB
12350	3695	2	to	to	IN
12350	3695	3	the	the	DT
12350	3695	4	gravy	gravy	NN
12350	3695	5	in	in	IN
12350	3695	6	which	which	WDT
12350	3695	7	tomatoes	tomato	NNS
12350	3695	8	were	be	VBD
12350	3695	9	fried	fry	VBN
12350	3695	10	,	,	,
12350	3695	11	two	two	CD
12350	3695	12	tablespoons	tablespoon	NNS
12350	3695	13	of	of	IN
12350	3695	14	cream	cream	NN
12350	3695	15	,	,	,
12350	3695	16	one	one	CD
12350	3695	17	teaspoon	teaspoon	NN
12350	3695	18	of	of	IN
12350	3695	19	any	any	DT
12350	3695	20	pungent	pungent	JJ
12350	3695	21	sauce	sauce	NN
12350	3695	22	,	,	,
12350	3695	23	one	one	CD
12350	3695	24	teaspoon	teaspoon	NN
12350	3695	25	of	of	IN
12350	3695	26	mushroom	mushroom	NN
12350	3695	27	catsup	catsup	NNP
12350	3695	28	,	,	,
12350	3695	29	juice	juice	NN
12350	3695	30	of	of	IN
12350	3695	31	half	half	PDT
12350	3695	32	a	a	DT
12350	3695	33	lemon	lemon	NN
12350	3695	34	,	,	,
12350	3695	35	and	and	CC
12350	3695	36	a	a	DT
12350	3695	37	teaspoon	teaspoon	NN
12350	3695	38	of	of	IN
12350	3695	39	flour	flour	NN
12350	3695	40	to	to	TO
12350	3695	41	thicken	thicken	VB
12350	3695	42	.	.	.
12350	3696	1	Cook	cook	VB
12350	3696	2	up	up	RP
12350	3696	3	once	once	RB
12350	3696	4	and	and	CC
12350	3696	5	pour	pour	VB
12350	3696	6	over	over	IN
12350	3696	7	eggs	egg	NNS
12350	3696	8	.	.	.
12350	3697	1	Serve	serve	VB
12350	3697	2	very	very	RB
12350	3697	3	hot	hot	JJ
12350	3697	4	.	.	.
12350	3698	1	EGGS	EGGS	NNP
12350	3698	2	POACHED	POACHED	NNP
12350	3698	3	IN	in	IN
12350	3698	4	TOMATO	TOMATO	NNP
12350	3698	5	SAUCE	SAUCE	VBD
12350	3698	6	Make	make	VBP
12350	3698	7	a	a	DT
12350	3698	8	sauce	sauce	NN
12350	3698	9	of	of	IN
12350	3698	10	one	one	CD
12350	3698	11	tablespoon	tablespoon	NN
12350	3698	12	of	of	IN
12350	3698	13	butter	butter	NN
12350	3698	14	,	,	,
12350	3698	15	one	one	CD
12350	3698	16	tablespoon	tablespoon	NN
12350	3698	17	of	of	IN
12350	3698	18	flour	flour	NN
12350	3698	19	,	,	,
12350	3698	20	one	one	CD
12350	3698	21	and	and	CC
12350	3698	22	one	one	CD
12350	3698	23	-	-	HYPH
12350	3698	24	half	half	NN
12350	3698	25	cups	cup	NNS
12350	3698	26	of	of	IN
12350	3698	27	canned	can	VBN
12350	3698	28	tomatoes	tomato	NNS
12350	3698	29	rubbed	rub	VBD
12350	3698	30	through	through	IN
12350	3698	31	a	a	DT
12350	3698	32	strainer	strainer	NN
12350	3698	33	,	,	,
12350	3698	34	a	a	DT
12350	3698	35	pinch	pinch	NN
12350	3698	36	of	of	IN
12350	3698	37	soda	soda	NN
12350	3698	38	,	,	,
12350	3698	39	salt	salt	NN
12350	3698	40	,	,	,
12350	3698	41	pepper	pepper	NN
12350	3698	42	and	and	CC
12350	3698	43	sugar	sugar	NN
12350	3698	44	to	to	TO
12350	3698	45	taste	taste	VB
12350	3698	46	.	.	.
12350	3699	1	When	when	WRB
12350	3699	2	sufficiently	sufficiently	RB
12350	3699	3	cooked	cooked	JJ
12350	3699	4	drop	drop	NN
12350	3699	5	in	in	IN
12350	3699	6	the	the	DT
12350	3699	7	required	require	VBN
12350	3699	8	number	number	NN
12350	3699	9	of	of	IN
12350	3699	10	eggs	egg	NNS
12350	3699	11	,	,	,
12350	3699	12	cook	cook	NN
12350	3699	13	until	until	IN
12350	3699	14	the	the	DT
12350	3699	15	white	white	NNP
12350	3699	16	is	be	VBZ
12350	3699	17	firm	firm	JJ
12350	3699	18	,	,	,
12350	3699	19	basting	baste	VBG
12350	3699	20	the	the	DT
12350	3699	21	eggs	egg	NNS
12350	3699	22	often	often	RB
12350	3699	23	with	with	IN
12350	3699	24	the	the	DT
12350	3699	25	sauce	sauce	NN
12350	3699	26	.	.	.
12350	3700	1	When	when	WRB
12350	3700	2	done	do	VBN
12350	3700	3	,	,	,
12350	3700	4	lift	lift	VB
12350	3700	5	the	the	DT
12350	3700	6	eggs	egg	NNS
12350	3700	7	carefully	carefully	RB
12350	3700	8	to	to	IN
12350	3700	9	squares	square	NNS
12350	3700	10	of	of	IN
12350	3700	11	toast	toast	NN
12350	3700	12	and	and	CC
12350	3700	13	pour	pour	VB
12350	3700	14	the	the	DT
12350	3700	15	sauce	sauce	NN
12350	3700	16	around	around	IN
12350	3700	17	them	-PRON-	PRP
12350	3700	18	.	.	.
12350	3701	1	EGGS	EGGS	NNP
12350	3701	2	PIQUANT	PIQUANT	NNP
12350	3701	3	Set	Set	VBN
12350	3701	4	to	to	TO
12350	3701	5	boil	boil	VB
12350	3701	6	the	the	DT
12350	3701	7	following	follow	VBG
12350	3701	8	mixture	mixture	NN
12350	3701	9	:	:	:
12350	3701	10	Pour	pour	VB
12350	3701	11	into	into	IN
12350	3701	12	the	the	DT
12350	3701	13	kettle	kettle	NN
12350	3701	14	water	water	NN
12350	3701	15	to	to	IN
12350	3701	16	the	the	DT
12350	3701	17	depth	depth	NN
12350	3701	18	of	of	IN
12350	3701	19	about	about	RB
12350	3701	20	one	one	CD
12350	3701	21	inch	inch	NN
12350	3701	22	,	,	,
12350	3701	23	adding	add	VBG
12350	3701	24	a	a	DT
12350	3701	25	little	little	JJ
12350	3701	26	salt	salt	NN
12350	3701	27	and	and	CC
12350	3701	28	half	half	PDT
12350	3701	29	a	a	DT
12350	3701	30	cup	cup	NN
12350	3701	31	of	of	IN
12350	3701	32	vinegar	vinegar	NN
12350	3701	33	.	.	.
12350	3702	1	When	when	WRB
12350	3702	2	this	this	DT
12350	3702	3	boils	boil	VBZ
12350	3702	4	,	,	,
12350	3702	5	break	break	VB
12350	3702	6	in	in	RP
12350	3702	7	as	as	RB
12350	3702	8	many	many	JJ
12350	3702	9	fresh	fresh	JJ
12350	3702	10	eggs	egg	NNS
12350	3702	11	,	,	,
12350	3702	12	one	one	CD
12350	3702	13	at	at	IN
12350	3702	14	a	a	DT
12350	3702	15	time	time	NN
12350	3702	16	,	,	,
12350	3702	17	as	as	IN
12350	3702	18	you	-PRON-	PRP
12350	3702	19	desire	desire	VBP
12350	3702	20	to	to	TO
12350	3702	21	have	have	VB
12350	3702	22	.	.	.
12350	3703	1	Do	do	VB
12350	3703	2	this	this	DT
12350	3703	3	carefully	carefully	RB
12350	3703	4	so	so	IN
12350	3703	5	as	as	IN
12350	3703	6	not	not	RB
12350	3703	7	to	to	TO
12350	3703	8	break	break	VB
12350	3703	9	the	the	DT
12350	3703	10	yolks	yolk	NNS
12350	3703	11	.	.	.
12350	3704	1	As	as	RB
12350	3704	2	soon	soon	RB
12350	3704	3	as	as	IN
12350	3704	4	the	the	DT
12350	3704	5	whites	white	NNS
12350	3704	6	of	of	IN
12350	3704	7	the	the	DT
12350	3704	8	eggs	egg	NNS
12350	3704	9	are	be	VBP
12350	3704	10	boiled	boil	VBN
12350	3704	11	,	,	,
12350	3704	12	take	take	VB
12350	3704	13	up	up	RP
12350	3704	14	carefully	carefully	RB
12350	3704	15	with	with	IN
12350	3704	16	a	a	DT
12350	3704	17	perforated	perforate	VBN
12350	3704	18	skimmer	skimmer	NN
12350	3704	19	and	and	CC
12350	3704	20	lay	lie	VBD
12350	3704	21	in	in	IN
12350	3704	22	cold	cold	JJ
12350	3704	23	water	water	NN
12350	3704	24	.	.	.
12350	3705	1	Then	then	RB
12350	3705	2	remove	remove	VB
12350	3705	3	to	to	IN
12350	3705	4	a	a	DT
12350	3705	5	large	large	JJ
12350	3705	6	platter	platter	NN
12350	3705	7	and	and	CC
12350	3705	8	pour	pour	VBP
12350	3705	9	over	over	IN
12350	3705	10	the	the	DT
12350	3705	11	following	follow	VBG
12350	3705	12	sauce	sauce	NN
12350	3705	13	:	:	:
12350	3705	14	Strain	strain	VB
12350	3705	15	the	the	DT
12350	3705	16	sauce	sauce	NN
12350	3705	17	the	the	DT
12350	3705	18	eggs	egg	NNS
12350	3705	19	were	be	VBD
12350	3705	20	boiled	boil	VBN
12350	3705	21	in	in	RP
12350	3705	22	and	and	CC
12350	3705	23	set	set	VB
12350	3705	24	away	away	RB
12350	3705	25	until	until	IN
12350	3705	26	you	-PRON-	PRP
12350	3705	27	have	have	VBP
12350	3705	28	rubbed	rub	VBN
12350	3705	29	or	or	CC
12350	3705	30	grated	grate	VBN
12350	3705	31	two	two	CD
12350	3705	32	hard	hard	RB
12350	3705	33	-	-	HYPH
12350	3705	34	boiled	boil	VBN
12350	3705	35	eggs	egg	NNS
12350	3705	36	,	,	,
12350	3705	37	yolks	yolk	NNS
12350	3705	38	only	only	RB
12350	3705	39	.	.	.
12350	3706	1	Add	add	VB
12350	3706	2	a	a	DT
12350	3706	3	tablespoon	tablespoon	NN
12350	3706	4	of	of	IN
12350	3706	5	butter	butter	NN
12350	3706	6	rubbed	rub	VBD
12350	3706	7	very	very	RB
12350	3706	8	hard	hard	RB
12350	3706	9	and	and	CC
12350	3706	10	add	add	VBP
12350	3706	11	also	also	RB
12350	3706	12	some	some	DT
12350	3706	13	sugar	sugar	NN
12350	3706	14	and	and	CC
12350	3706	15	part	part	NN
12350	3706	16	of	of	IN
12350	3706	17	the	the	DT
12350	3706	18	strained	strained	JJ
12350	3706	19	sauce	sauce	NN
12350	3706	20	.	.	.
12350	3707	1	Boil	boil	VB
12350	3707	2	up	up	RP
12350	3707	3	once	once	RB
12350	3707	4	and	and	CC
12350	3707	5	pour	pour	VB
12350	3707	6	over	over	IN
12350	3707	7	the	the	DT
12350	3707	8	eggs	egg	NNS
12350	3707	9	.	.	.
12350	3708	1	Garnish	garnish	VB
12350	3708	2	with	with	IN
12350	3708	3	parsley	parsley	NN
12350	3708	4	.	.	.
12350	3709	1	OMELET	OMELET	NNP
12350	3709	2	SOUFFLÉ	SOUFFLÉ	NNP
12350	3709	3	Yolks	yolk	NNS
12350	3709	4	of	of	IN
12350	3709	5	six	six	CD
12350	3709	6	eggs	egg	NNS
12350	3709	7	and	and	CC
12350	3709	8	six	six	CD
12350	3709	9	tablespoons	tablespoon	NNS
12350	3709	10	of	of	IN
12350	3709	11	powdered	powdered	JJ
12350	3709	12	sugar	sugar	NN
12350	3709	13	,	,	,
12350	3709	14	added	add	VBN
12350	3709	15	gradually	gradually	RB
12350	3709	16	,	,	,
12350	3709	17	and	and	CC
12350	3709	18	both	both	DT
12350	3709	19	beaten	beat	VBN
12350	3709	20	together	together	RB
12350	3709	21	until	until	IN
12350	3709	22	thick	thick	JJ
12350	3709	23	and	and	CC
12350	3709	24	smooth	smooth	JJ
12350	3709	25	;	;	:
12350	3709	26	juice	juice	NN
12350	3709	27	of	of	IN
12350	3709	28	one	one	CD
12350	3709	29	lemon	lemon	NN
12350	3709	30	and	and	CC
12350	3709	31	a	a	DT
12350	3709	32	little	little	JJ
12350	3709	33	grated	grated	JJ
12350	3709	34	rind	rind	NN
12350	3709	35	;	;	:
12350	3709	36	whites	white	NNS
12350	3709	37	beaten	beat	VBN
12350	3709	38	as	as	RB
12350	3709	39	stiff	stiff	JJ
12350	3709	40	as	as	IN
12350	3709	41	possible	possible	JJ
12350	3709	42	,	,	,
12350	3709	43	stirred	stir	VBN
12350	3709	44	together	together	RB
12350	3709	45	.	.	.
12350	3710	1	Put	put	VB
12350	3710	2	into	into	IN
12350	3710	3	a	a	DT
12350	3710	4	warm	warm	JJ
12350	3710	5	well	well	RB
12350	3710	6	-	-	HYPH
12350	3710	7	buttered	butter	VBN
12350	3710	8	dish	dish	NN
12350	3710	9	;	;	:
12350	3710	10	bake	bake	NN
12350	3710	11	in	in	IN
12350	3710	12	quick	quick	JJ
12350	3710	13	oven	oven	JJ
12350	3710	14	ten	ten	CD
12350	3710	15	minutes	minute	NNS
12350	3710	16	.	.	.
12350	3711	1	WHITE	WHITE	NNP
12350	3711	2	SAUCE	SAUCE	NNP
12350	3711	3	OMELET	omelet	VBP
12350	3711	4	Make	make	VBP
12350	3711	5	a	a	DT
12350	3711	6	white	white	JJ
12350	3711	7	sauce	sauce	NN
12350	3711	8	of	of	IN
12350	3711	9	one	one	CD
12350	3711	10	tablespoon	tablespoon	NN
12350	3711	11	of	of	IN
12350	3711	12	butter	butter	NN
12350	3711	13	blended	blend	VBN
12350	3711	14	with	with	IN
12350	3711	15	two	two	CD
12350	3711	16	tablespoons	tablespoon	NNS
12350	3711	17	of	of	IN
12350	3711	18	flour	flour	NN
12350	3711	19	,	,	,
12350	3711	20	one	one	CD
12350	3711	21	-	-	HYPH
12350	3711	22	half	half	NN
12350	3711	23	teaspoon	teaspoon	NN
12350	3711	24	of	of	IN
12350	3711	25	salt	salt	NN
12350	3711	26	,	,	,
12350	3711	27	pinch	pinch	NN
12350	3711	28	of	of	IN
12350	3711	29	pepper	pepper	NN
12350	3711	30	and	and	CC
12350	3711	31	one	one	CD
12350	3711	32	teaspoon	teaspoon	NN
12350	3711	33	of	of	IN
12350	3711	34	sugar	sugar	NN
12350	3711	35	,	,	,
12350	3711	36	adding	add	VBG
12350	3711	37	one	one	CD
12350	3711	38	-	-	HYPH
12350	3711	39	half	half	NN
12350	3711	40	cup	cup	NN
12350	3711	41	each	each	DT
12350	3711	42	of	of	IN
12350	3711	43	milk	milk	NN
12350	3711	44	and	and	CC
12350	3711	45	cream	cream	NN
12350	3711	46	.	.	.
12350	3712	1	Beat	beat	VB
12350	3712	2	the	the	DT
12350	3712	3	yolks	yolk	NNS
12350	3712	4	of	of	IN
12350	3712	5	five	five	CD
12350	3712	6	eggs	egg	NNS
12350	3712	7	and	and	CC
12350	3712	8	stir	stir	VB
12350	3712	9	them	-PRON-	PRP
12350	3712	10	into	into	IN
12350	3712	11	the	the	DT
12350	3712	12	sauce	sauce	NN
12350	3712	13	,	,	,
12350	3712	14	then	then	RB
12350	3712	15	add	add	VB
12350	3712	16	the	the	DT
12350	3712	17	stiffly	stiffly	NN
12350	3712	18	beaten	beat	VBN
12350	3712	19	whites	white	NNS
12350	3712	20	of	of	IN
12350	3712	21	the	the	DT
12350	3712	22	eggs	egg	NNS
12350	3712	23	,	,	,
12350	3712	24	folding	fold	VBG
12350	3712	25	them	-PRON-	PRP
12350	3712	26	in	in	IN
12350	3712	27	carefully	carefully	RB
12350	3712	28	.	.	.
12350	3713	1	Melt	melt	UH
12350	3713	2	two	two	CD
12350	3713	3	tablespoons	tablespoon	NNS
12350	3713	4	of	of	IN
12350	3713	5	butter	butter	NN
12350	3713	6	in	in	IN
12350	3713	7	the	the	DT
12350	3713	8	omelet	omelet	NN
12350	3713	9	pan	pan	NN
12350	3713	10	,	,	,
12350	3713	11	when	when	WRB
12350	3713	12	it	-PRON-	PRP
12350	3713	13	is	be	VBZ
12350	3713	14	hot	hot	JJ
12350	3713	15	put	put	NN
12350	3713	16	in	in	IN
12350	3713	17	the	the	DT
12350	3713	18	mixture	mixture	NN
12350	3713	19	and	and	CC
12350	3713	20	let	let	VB
12350	3713	21	it	-PRON-	PRP
12350	3713	22	stand	stand	VB
12350	3713	23	in	in	IN
12350	3713	24	a	a	DT
12350	3713	25	moderate	moderate	JJ
12350	3713	26	heat	heat	NN
12350	3713	27	for	for	IN
12350	3713	28	two	two	CD
12350	3713	29	minutes	minute	NNS
12350	3713	30	,	,	,
12350	3713	31	place	place	NN
12350	3713	32	in	in	IN
12350	3713	33	a	a	DT
12350	3713	34	hot	hot	JJ
12350	3713	35	oven	oven	NN
12350	3713	36	and	and	CC
12350	3713	37	cook	cook	NN
12350	3713	38	until	until	IN
12350	3713	39	set	set	NN
12350	3713	40	.	.	.
12350	3714	1	Remove	remove	VB
12350	3714	2	from	from	IN
12350	3714	3	the	the	DT
12350	3714	4	oven	oven	NN
12350	3714	5	,	,	,
12350	3714	6	turn	turn	VB
12350	3714	7	on	on	RP
12350	3714	8	a	a	DT
12350	3714	9	hot	hot	JJ
12350	3714	10	platter	platter	NN
12350	3714	11	and	and	CC
12350	3714	12	serve	serve	VBP
12350	3714	13	.	.	.
12350	3715	1	EGGS	EGGS	NNP
12350	3715	2	WITH	with	IN
12350	3715	3	CREAM	cream	NN
12350	3715	4	DRESSING	dress	VBG
12350	3715	5	Blend	blend	NN
12350	3715	6	two	two	CD
12350	3715	7	tablespoons	tablespoon	NNS
12350	3715	8	of	of	IN
12350	3715	9	butter	butter	NN
12350	3715	10	with	with	IN
12350	3715	11	three	three	CD
12350	3715	12	tablespoons	tablespoon	NNS
12350	3715	13	of	of	IN
12350	3715	14	flour	flour	NN
12350	3715	15	.	.	.
12350	3716	1	Place	place	NN
12350	3716	2	on	on	IN
12350	3716	3	range	range	NN
12350	3716	4	and	and	CC
12350	3716	5	stir	stir	NN
12350	3716	6	until	until	IN
12350	3716	7	the	the	DT
12350	3716	8	butter	butter	NN
12350	3716	9	is	be	VBZ
12350	3716	10	melted	melt	VBN
12350	3716	11	.	.	.
12350	3717	1	Add	add	VB
12350	3717	2	one	one	CD
12350	3717	3	and	and	CC
12350	3717	4	one	one	CD
12350	3717	5	-	-	HYPH
12350	3717	6	half	half	NN
12350	3717	7	cups	cup	NNS
12350	3717	8	of	of	IN
12350	3717	9	milk	milk	NN
12350	3717	10	,	,	,
12350	3717	11	stirring	stir	VBG
12350	3717	12	all	all	PDT
12350	3717	13	the	the	DT
12350	3717	14	time	time	NN
12350	3717	15	until	until	IN
12350	3717	16	the	the	DT
12350	3717	17	mixture	mixture	NN
12350	3717	18	is	be	VBZ
12350	3717	19	thick	thick	JJ
12350	3717	20	;	;	:
12350	3717	21	season	season	NN
12350	3717	22	with	with	IN
12350	3717	23	one	one	CD
12350	3717	24	teaspoon	teaspoon	NN
12350	3717	25	of	of	IN
12350	3717	26	salt	salt	NN
12350	3717	27	and	and	CC
12350	3717	28	a	a	DT
12350	3717	29	few	few	JJ
12350	3717	30	grains	grain	NNS
12350	3717	31	of	of	IN
12350	3717	32	pepper	pepper	NN
12350	3717	33	.	.	.
12350	3718	1	Separate	separate	VB
12350	3718	2	the	the	DT
12350	3718	3	whites	white	NNS
12350	3718	4	of	of	IN
12350	3718	5	six	six	CD
12350	3718	6	hard	hard	RB
12350	3718	7	-	-	HYPH
12350	3718	8	boiled	boil	VBN
12350	3718	9	eggs	egg	NNS
12350	3718	10	from	from	IN
12350	3718	11	the	the	DT
12350	3718	12	yolks	yolk	NNS
12350	3718	13	.	.	.
12350	3719	1	Chop	chop	VB
12350	3719	2	the	the	DT
12350	3719	3	whites	white	NNS
12350	3719	4	fine	fine	RB
12350	3719	5	and	and	CC
12350	3719	6	add	add	VB
12350	3719	7	to	to	IN
12350	3719	8	the	the	DT
12350	3719	9	dressing	dressing	NN
12350	3719	10	.	.	.
12350	3720	1	Arrange	arrange	NN
12350	3720	2	slices	slice	NNS
12350	3720	3	of	of	IN
12350	3720	4	toast	toast	NN
12350	3720	5	on	on	IN
12350	3720	6	a	a	DT
12350	3720	7	hot	hot	JJ
12350	3720	8	platter	platter	NN
12350	3720	9	,	,	,
12350	3720	10	pour	pour	VB
12350	3720	11	the	the	DT
12350	3720	12	dressing	dressing	NN
12350	3720	13	over	over	IN
12350	3720	14	them	-PRON-	PRP
12350	3720	15	;	;	:
12350	3720	16	force	force	VB
12350	3720	17	the	the	DT
12350	3720	18	yolks	yolk	NNS
12350	3720	19	through	through	IN
12350	3720	20	a	a	DT
12350	3720	21	ricer	ricer	NN
12350	3720	22	onto	onto	IN
12350	3720	23	the	the	DT
12350	3720	24	toast	toast	NN
12350	3720	25	and	and	CC
12350	3720	26	dressing	dressing	NN
12350	3720	27	;	;	:
12350	3720	28	serve	serve	VB
12350	3720	29	hot	hot	JJ
12350	3720	30	.	.	.
12350	3721	1	SCALLOPED	SCALLOPED	NNP
12350	3721	2	EGGS	EGGS	NNP
12350	3721	3	Use	use	VBP
12350	3721	4	above	above	RB
12350	3721	5	recipe	recipe	NN
12350	3721	6	and	and	CC
12350	3721	7	mix	mix	VB
12350	3721	8	one	one	CD
12350	3721	9	cup	cup	NN
12350	3721	10	of	of	IN
12350	3721	11	bread	bread	NN
12350	3721	12	crumbs	crumb	VBZ
12350	3721	13	with	with	IN
12350	3721	14	one	one	CD
12350	3721	15	tablespoon	tablespoon	NN
12350	3721	16	of	of	IN
12350	3721	17	butter	butter	NN
12350	3721	18	,	,	,
12350	3721	19	sprinkle	sprinkle	VB
12350	3721	20	this	this	DT
12350	3721	21	over	over	IN
12350	3721	22	dish	dish	NN
12350	3721	23	and	and	CC
12350	3721	24	bake	bake	VB
12350	3721	25	fifteen	fifteen	JJ
12350	3721	26	minutes	minute	NNS
12350	3721	27	in	in	IN
12350	3721	28	a	a	DT
12350	3721	29	hot	hot	JJ
12350	3721	30	oven	oven	NN
12350	3721	31	.	.	.
12350	3722	1	EGGS	EGGS	NNP
12350	3722	2	À	À	NNP
12350	3722	3	LA	LA	NNP
12350	3722	4	MEXICANA	MEXICANA	NNP
12350	3722	5	Boil	Boil	NNP
12350	3722	6	six	six	CD
12350	3722	7	dried	dry	VBN
12350	3722	8	Spanish	spanish	JJ
12350	3722	9	peppers	pepper	NNS
12350	3722	10	twenty	twenty	CD
12350	3722	11	minutes	minute	NNS
12350	3722	12	.	.	.
12350	3723	1	Drain	drain	NN
12350	3723	2	,	,	,
12350	3723	3	remove	remove	VB
12350	3723	4	the	the	DT
12350	3723	5	seeds	seed	NNS
12350	3723	6	,	,	,
12350	3723	7	and	and	CC
12350	3723	8	chop	chop	NN
12350	3723	9	fine	fine	RB
12350	3723	10	.	.	.
12350	3724	1	Fry	fry	CD
12350	3724	2	in	in	IN
12350	3724	3	butter	butter	NN
12350	3724	4	half	half	PDT
12350	3724	5	an	an	DT
12350	3724	6	onion	onion	NN
12350	3724	7	and	and	CC
12350	3724	8	one	one	CD
12350	3724	9	clove	clove	NN
12350	3724	10	of	of	IN
12350	3724	11	garlic	garlic	NN
12350	3724	12	.	.	.
12350	3725	1	Add	add	VB
12350	3725	2	one	one	CD
12350	3725	3	cup	cup	NN
12350	3725	4	of	of	IN
12350	3725	5	uncooked	uncooked	JJ
12350	3725	6	rice	rice	NN
12350	3725	7	,	,	,
12350	3725	8	cover	cover	VBP
12350	3725	9	with	with	IN
12350	3725	10	one	one	CD
12350	3725	11	cup	cup	NN
12350	3725	12	of	of	IN
12350	3725	13	water	water	NN
12350	3725	14	and	and	CC
12350	3725	15	cook	cook	NN
12350	3725	16	till	till	IN
12350	3725	17	tender	tender	NN
12350	3725	18	.	.	.
12350	3726	1	Add	add	VB
12350	3726	2	a	a	DT
12350	3726	3	lump	lump	NN
12350	3726	4	of	of	IN
12350	3726	5	butter	butter	NN
12350	3726	6	,	,	,
12350	3726	7	salt	salt	NN
12350	3726	8	,	,	,
12350	3726	9	and	and	CC
12350	3726	10	,	,	,
12350	3726	11	when	when	WRB
12350	3726	12	done	do	VBN
12350	3726	13	,	,	,
12350	3726	14	cover	cover	VB
12350	3726	15	with	with	IN
12350	3726	16	six	six	CD
12350	3726	17	eggs	egg	NNS
12350	3726	18	;	;	:
12350	3726	19	then	then	RB
12350	3726	20	scramble	scramble	VB
12350	3726	21	all	all	RB
12350	3726	22	together	together	RB
12350	3726	23	.	.	.
12350	3727	1	Serve	serve	VB
12350	3727	2	on	on	IN
12350	3727	3	a	a	DT
12350	3727	4	hot	hot	JJ
12350	3727	5	dish	dish	NN
12350	3727	6	.	.	.
12350	3728	1	EGGS	EGGS	NNP
12350	3728	2	SPANISH	SPANISH	NNP
12350	3728	3	Boil	Boil	NNP
12350	3728	4	eggs	egg	NNS
12350	3728	5	hard	hard	RB
12350	3728	6	;	;	:
12350	3728	7	after	after	IN
12350	3728	8	cooling	cool	VBG
12350	3728	9	,	,	,
12350	3728	10	remove	remove	VB
12350	3728	11	shells	shell	NNS
12350	3728	12	and	and	CC
12350	3728	13	halve	halve	NN
12350	3728	14	lengthwise	lengthwise	RB
12350	3728	15	.	.	.
12350	3729	1	Cook	cook	VB
12350	3729	2	for	for	IN
12350	3729	3	thirty	thirty	CD
12350	3729	4	minutes	minute	NNS
12350	3729	5	fresh	fresh	JJ
12350	3729	6	or	or	CC
12350	3729	7	canned	canned	JJ
12350	3729	8	tomatoes	tomato	NNS
12350	3729	9	with	with	IN
12350	3729	10	minced	mince	VBN
12350	3729	11	green	green	JJ
12350	3729	12	onions	onion	NNS
12350	3729	13	,	,	,
12350	3729	14	garlic	garlic	NNP
12350	3729	15	,	,	,
12350	3729	16	parsley	parsley	NN
12350	3729	17	,	,	,
12350	3729	18	a	a	DT
12350	3729	19	laurel	laurel	NN
12350	3729	20	leaf	leaf	NN
12350	3729	21	,	,	,
12350	3729	22	salt	salt	NN
12350	3729	23	,	,	,
12350	3729	24	pepper	pepper	NN
12350	3729	25	,	,	,
12350	3729	26	and	and	CC
12350	3729	27	cayenne	cayenne	NN
12350	3729	28	pepper	pepper	NN
12350	3729	29	to	to	IN
12350	3729	30	taste	taste	NN
12350	3729	31	.	.	.
12350	3730	1	Strain	strain	VB
12350	3730	2	.	.	.
12350	3731	1	Melt	melt	VB
12350	3731	2	a	a	DT
12350	3731	3	slice	slice	NN
12350	3731	4	of	of	IN
12350	3731	5	butter	butter	NN
12350	3731	6	,	,	,
12350	3731	7	add	add	VB
12350	3731	8	a	a	DT
12350	3731	9	little	little	JJ
12350	3731	10	flour	flour	NN
12350	3731	11	,	,	,
12350	3731	12	and	and	CC
12350	3731	13	then	then	RB
12350	3731	14	add	add	VB
12350	3731	15	sauce	sauce	NN
12350	3731	16	gradually	gradually	RB
12350	3731	17	.	.	.
12350	3732	1	Cook	cook	VB
12350	3732	2	ten	ten	CD
12350	3732	3	minutes	minute	NNS
12350	3732	4	;	;	:
12350	3732	5	place	place	NN
12350	3732	6	eggs	egg	NNS
12350	3732	7	carefully	carefully	RB
12350	3732	8	in	in	IN
12350	3732	9	sauce	sauce	NN
12350	3732	10	and	and	CC
12350	3732	11	serve	serve	VB
12350	3732	12	.	.	.
12350	3733	1	FRESH	FRESH	NNP
12350	3733	2	MUSHROOMS	MUSHROOMS	NNP
12350	3733	3	WITH	with	IN
12350	3733	4	EGGS	EGGS	NNP
12350	3733	5	Peel	peel	VBP
12350	3733	6	nine	nine	CD
12350	3733	7	good	good	JJ
12350	3733	8	-	-	HYPH
12350	3733	9	sized	sized	JJ
12350	3733	10	mushrooms	mushroom	NNS
12350	3733	11	without	without	IN
12350	3733	12	using	use	VBG
12350	3733	13	the	the	DT
12350	3733	14	stems	stem	NNS
12350	3733	15	and	and	CC
12350	3733	16	chop	chop	VB
12350	3733	17	very	very	RB
12350	3733	18	fine	fine	RB
12350	3733	19	;	;	:
12350	3733	20	fry	fry	VB
12350	3733	21	two	two	CD
12350	3733	22	tablespoons	tablespoon	NNS
12350	3733	23	of	of	IN
12350	3733	24	butter	butter	NN
12350	3733	25	and	and	CC
12350	3733	26	two	two	CD
12350	3733	27	finely	finely	RB
12350	3733	28	chopped	chop	VBN
12350	3733	29	onions	onion	NNS
12350	3733	30	without	without	IN
12350	3733	31	browning	brown	VBG
12350	3733	32	.	.	.
12350	3734	1	Add	add	VB
12350	3734	2	the	the	DT
12350	3734	3	mushrooms	mushroom	NNS
12350	3734	4	and	and	CC
12350	3734	5	steam	steam	VB
12350	3734	6	them	-PRON-	PRP
12350	3734	7	by	by	IN
12350	3734	8	covering	cover	VBG
12350	3734	9	the	the	DT
12350	3734	10	pan	pan	NN
12350	3734	11	after	after	IN
12350	3734	12	seasoning	seasoning	NN
12350	3734	13	with	with	IN
12350	3734	14	salt	salt	NN
12350	3734	15	,	,	,
12350	3734	16	pepper	pepper	NN
12350	3734	17	and	and	CC
12350	3734	18	paprika	paprika	NNS
12350	3734	19	.	.	.
12350	3735	1	Before	before	IN
12350	3735	2	serving	serve	VBG
12350	3735	3	,	,	,
12350	3735	4	beat	beat	VBD
12350	3735	5	six	six	CD
12350	3735	6	whole	whole	JJ
12350	3735	7	eggs	egg	NNS
12350	3735	8	and	and	CC
12350	3735	9	scramble	scramble	VB
12350	3735	10	with	with	IN
12350	3735	11	the	the	DT
12350	3735	12	mushrooms	mushroom	NNS
12350	3735	13	.	.	.
12350	3736	1	Serve	serve	VB
12350	3736	2	on	on	IN
12350	3736	3	hot	hot	JJ
12350	3736	4	buttered	buttered	JJ
12350	3736	5	toast	toast	NN
12350	3736	6	.	.	.
12350	3737	1	EGG	EGG	NNP
12350	3737	2	RAREBIT	RAREBIT	NNP
12350	3737	3	Make	make	VBP
12350	3737	4	a	a	DT
12350	3737	5	cream	cream	NN
12350	3737	6	sauce	sauce	NN
12350	3737	7	.	.	.
12350	3738	1	Grate	grate	VB
12350	3738	2	one	one	CD
12350	3738	3	-	-	HYPH
12350	3738	4	half	half	NN
12350	3738	5	pound	pound	NN
12350	3738	6	American	american	JJ
12350	3738	7	and	and	CC
12350	3738	8	Swiss	swiss	JJ
12350	3738	9	cheese	cheese	NN
12350	3738	10	mixed	mixed	NN
12350	3738	11	,	,	,
12350	3738	12	or	or	CC
12350	3738	13	American	American	NNP
12350	3738	14	alone	alone	RB
12350	3738	15	;	;	:
12350	3738	16	add	add	VB
12350	3738	17	to	to	IN
12350	3738	18	the	the	DT
12350	3738	19	sauce	sauce	NN
12350	3738	20	.	.	.
12350	3739	1	Chop	Chop	NNP
12350	3739	2	three	three	CD
12350	3739	3	hard	hard	RB
12350	3739	4	-	-	HYPH
12350	3739	5	boiled	boil	VBN
12350	3739	6	eggs	egg	NNS
12350	3739	7	,	,	,
12350	3739	8	add	add	VB
12350	3739	9	to	to	IN
12350	3739	10	the	the	DT
12350	3739	11	sauce	sauce	NN
12350	3739	12	,	,	,
12350	3739	13	season	season	NN
12350	3739	14	with	with	IN
12350	3739	15	salt	salt	NN
12350	3739	16	and	and	CC
12350	3739	17	pepper	pepper	NN
12350	3739	18	,	,	,
12350	3739	19	and	and	CC
12350	3739	20	serve	serve	VB
12350	3739	21	on	on	IN
12350	3739	22	buttered	butter	VBN
12350	3739	23	toast	toast	NN
12350	3739	24	.	.	.
12350	3740	1	KROSPHADA	KROSPHADA	NNP
12350	3740	2	Place	Place	NNP
12350	3740	3	two	two	CD
12350	3740	4	sliced	sliced	JJ
12350	3740	5	onions	onion	NNS
12350	3740	6	with	with	IN
12350	3740	7	two	two	CD
12350	3740	8	ounces	ounce	NNS
12350	3740	9	each	each	DT
12350	3740	10	of	of	IN
12350	3740	11	sugar	sugar	NN
12350	3740	12	and	and	CC
12350	3740	13	spices	spice	NNS
12350	3740	14	,	,	,
12350	3740	15	pepper	pepper	NN
12350	3740	16	and	and	CC
12350	3740	17	salt	salt	NN
12350	3740	18	to	to	IN
12350	3740	19	taste	taste	NN
12350	3740	20	,	,	,
12350	3740	21	in	in	IN
12350	3740	22	a	a	DT
12350	3740	23	pint	pint	NN
12350	3740	24	of	of	IN
12350	3740	25	pure	pure	JJ
12350	3740	26	malt	malt	NN
12350	3740	27	vinegar	vinegar	NN
12350	3740	28	and	and	CC
12350	3740	29	boil	boil	VB
12350	3740	30	gently	gently	RB
12350	3740	31	until	until	IN
12350	3740	32	the	the	DT
12350	3740	33	onions	onion	NNS
12350	3740	34	are	be	VBP
12350	3740	35	nearly	nearly	RB
12350	3740	36	done	do	VBN
12350	3740	37	.	.	.
12350	3741	1	Let	let	VB
12350	3741	2	it	-PRON-	PRP
12350	3741	3	cool	cool	VB
12350	3741	4	a	a	DT
12350	3741	5	little	little	JJ
12350	3741	6	and	and	CC
12350	3741	7	then	then	RB
12350	3741	8	stir	stir	VB
12350	3741	9	in	in	IN
12350	3741	10	six	six	CD
12350	3741	11	beaten	beat	VBN
12350	3741	12	eggs	egg	NNS
12350	3741	13	and	and	CC
12350	3741	14	sufficient	sufficient	JJ
12350	3741	15	crumbled	crumble	VBN
12350	3741	16	ginger	ginger	NN
12350	3741	17	-	-	HYPH
12350	3741	18	bread	bread	NN
12350	3741	19	to	to	TO
12350	3741	20	make	make	VB
12350	3741	21	the	the	DT
12350	3741	22	whole	whole	JJ
12350	3741	23	quite	quite	RB
12350	3741	24	thick	thick	JJ
12350	3741	25	.	.	.
12350	3742	1	Place	place	NN
12350	3742	2	again	again	RB
12350	3742	3	over	over	IN
12350	3742	4	the	the	DT
12350	3742	5	fire	fire	NN
12350	3742	6	for	for	IN
12350	3742	7	a	a	DT
12350	3742	8	few	few	JJ
12350	3742	9	minutes	minute	NNS
12350	3742	10	,	,	,
12350	3742	11	stirring	stir	VBG
12350	3742	12	frequently	frequently	RB
12350	3742	13	and	and	CC
12350	3742	14	mashing	mash	VBG
12350	3742	15	the	the	DT
12350	3742	16	mixture	mixture	NN
12350	3742	17	into	into	IN
12350	3742	18	a	a	DT
12350	3742	19	uniform	uniform	JJ
12350	3742	20	paste	paste	NN
12350	3742	21	,	,	,
12350	3742	22	but	but	CC
12350	3742	23	be	be	VB
12350	3742	24	very	very	RB
12350	3742	25	careful	careful	JJ
12350	3742	26	that	that	IN
12350	3742	27	it	-PRON-	PRP
12350	3742	28	does	do	VBZ
12350	3742	29	not	not	RB
12350	3742	30	boil	boil	VB
12350	3742	31	.	.	.
12350	3743	1	CURRIED	CURRIED	NNP
12350	3743	2	EGGS	EGGS	NNP
12350	3743	3	Melt	Melt	NNP
12350	3743	4	four	four	CD
12350	3743	5	tablespoons	tablespoon	NNS
12350	3743	6	of	of	IN
12350	3743	7	butter	butter	NN
12350	3743	8	in	in	IN
12350	3743	9	a	a	DT
12350	3743	10	frying	frying	JJ
12350	3743	11	-	-	HYPH
12350	3743	12	pan	pan	NN
12350	3743	13	,	,	,
12350	3743	14	add	add	VB
12350	3743	15	one	one	CD
12350	3743	16	onion	onion	NN
12350	3743	17	chopped	chop	VBD
12350	3743	18	fine	fine	JJ
12350	3743	19	and	and	CC
12350	3743	20	cook	cook	VBP
12350	3743	21	until	until	IN
12350	3743	22	straw	straw	NN
12350	3743	23	colored	color	VBN
12350	3743	24	.	.	.
12350	3744	1	Then	then	RB
12350	3744	2	add	add	VB
12350	3744	3	one	one	CD
12350	3744	4	tablespoon	tablespoon	NN
12350	3744	5	of	of	IN
12350	3744	6	curry	curry	NN
12350	3744	7	powder	powder	NN
12350	3744	8	.	.	.
12350	3745	1	Make	make	VB
12350	3745	2	a	a	DT
12350	3745	3	smooth	smooth	JJ
12350	3745	4	paste	paste	NN
12350	3745	5	of	of	IN
12350	3745	6	one	one	CD
12350	3745	7	-	-	HYPH
12350	3745	8	fourth	fourth	NN
12350	3745	9	of	of	IN
12350	3745	10	a	a	DT
12350	3745	11	cup	cup	NN
12350	3745	12	of	of	IN
12350	3745	13	water	water	NN
12350	3745	14	and	and	CC
12350	3745	15	two	two	CD
12350	3745	16	tablespoons	tablespoon	NNS
12350	3745	17	of	of	IN
12350	3745	18	flour	flour	NN
12350	3745	19	;	;	:
12350	3745	20	add	add	VB
12350	3745	21	one	one	CD
12350	3745	22	tablespoon	tablespoon	NN
12350	3745	23	of	of	IN
12350	3745	24	lemon	lemon	NN
12350	3745	25	juice	juice	NN
12350	3745	26	and	and	CC
12350	3745	27	one	one	CD
12350	3745	28	-	-	HYPH
12350	3745	29	half	half	NN
12350	3745	30	teaspoon	teaspoon	NN
12350	3745	31	of	of	IN
12350	3745	32	salt	salt	NN
12350	3745	33	.	.	.
12350	3746	1	Add	add	VB
12350	3746	2	to	to	IN
12350	3746	3	the	the	DT
12350	3746	4	first	first	JJ
12350	3746	5	mixture	mixture	NN
12350	3746	6	;	;	:
12350	3746	7	boil	boil	VB
12350	3746	8	five	five	CD
12350	3746	9	minutes	minute	NNS
12350	3746	10	.	.	.
12350	3747	1	Arrange	arrange	VB
12350	3747	2	six	six	CD
12350	3747	3	hard	hard	RB
12350	3747	4	-	-	HYPH
12350	3747	5	boiled	boil	VBN
12350	3747	6	eggs	egg	NNS
12350	3747	7	in	in	IN
12350	3747	8	a	a	DT
12350	3747	9	border	border	NN
12350	3747	10	of	of	IN
12350	3747	11	rice	rice	NN
12350	3747	12	and	and	CC
12350	3747	13	pour	pour	VB
12350	3747	14	the	the	DT
12350	3747	15	dressing	dressing	NN
12350	3747	16	over	over	IN
12350	3747	17	all	all	DT
12350	3747	18	.	.	.
12350	3748	1	FRICASSEED	FRICASSEED	NNP
12350	3748	2	EGGS	EGGS	NNP
12350	3748	3	Take	take	VBP
12350	3748	4	six	six	CD
12350	3748	5	hard	hard	RB
12350	3748	6	-	-	HYPH
12350	3748	7	boiled	boil	VBN
12350	3748	8	eggs	egg	NNS
12350	3748	9	,	,	,
12350	3748	10	remove	remove	VB
12350	3748	11	shells	shell	NNS
12350	3748	12	.	.	.
12350	3749	1	Roll	roll	VB
12350	3749	2	them	-PRON-	PRP
12350	3749	3	in	in	IN
12350	3749	4	flour	flour	NN
12350	3749	5	,	,	,
12350	3749	6	then	then	RB
12350	3749	7	in	in	IN
12350	3749	8	egg	egg	NN
12350	3749	9	to	to	TO
12350	3749	10	which	which	WDT
12350	3749	11	has	have	VBZ
12350	3749	12	been	be	VBN
12350	3749	13	added	add	VBN
12350	3749	14	one	one	CD
12350	3749	15	-	-	HYPH
12350	3749	16	half	half	NN
12350	3749	17	teaspoon	teaspoon	NN
12350	3749	18	of	of	IN
12350	3749	19	oil	oil	NN
12350	3749	20	,	,	,
12350	3749	21	one	one	CD
12350	3749	22	-	-	HYPH
12350	3749	23	half	half	NN
12350	3749	24	teaspoon	teaspoon	NN
12350	3749	25	of	of	IN
12350	3749	26	vinegar	vinegar	NN
12350	3749	27	,	,	,
12350	3749	28	a	a	DT
12350	3749	29	few	few	JJ
12350	3749	30	drops	drop	NNS
12350	3749	31	of	of	IN
12350	3749	32	onion	onion	NN
12350	3749	33	juice	juice	NN
12350	3749	34	,	,	,
12350	3749	35	one	one	CD
12350	3749	36	teaspoon	teaspoon	NN
12350	3749	37	chopped	chop	VBD
12350	3749	38	parsley	parsley	NN
12350	3749	39	,	,	,
12350	3749	40	a	a	DT
12350	3749	41	little	little	JJ
12350	3749	42	nutmeg	nutmeg	NN
12350	3749	43	and	and	CC
12350	3749	44	salt	salt	NN
12350	3749	45	.	.	.
12350	3750	1	When	when	WRB
12350	3750	2	quite	quite	RB
12350	3750	3	covered	cover	VBN
12350	3750	4	,	,	,
12350	3750	5	roll	roll	VBP
12350	3750	6	in	in	IN
12350	3750	7	vermicelli	vermicelli	NNP
12350	3750	8	that	that	WDT
12350	3750	9	has	have	VBZ
12350	3750	10	been	be	VBN
12350	3750	11	broken	break	VBN
12350	3750	12	into	into	IN
12350	3750	13	fine	fine	JJ
12350	3750	14	bits	bit	NNS
12350	3750	15	and	and	CC
12350	3750	16	fry	fry	VB
12350	3750	17	in	in	IN
12350	3750	18	deep	deep	JJ
12350	3750	19	beef	beef	NN
12350	3750	20	drippings	dripping	NNS
12350	3750	21	.	.	.
12350	3751	1	Serve	serve	VB
12350	3751	2	with	with	IN
12350	3751	3	the	the	DT
12350	3751	4	following	follow	VBG
12350	3751	5	sauce	sauce	NN
12350	3751	6	:	:	:
12350	3751	7	One	one	CD
12350	3751	8	tablespoon	tablespoon	NN
12350	3751	9	of	of	IN
12350	3751	10	fat	fat	NN
12350	3751	11	;	;	:
12350	3751	12	one	one	CD
12350	3751	13	tablespoon	tablespoon	NN
12350	3751	14	of	of	IN
12350	3751	15	flour	flour	NN
12350	3751	16	,	,	,
12350	3751	17	browned	brown	VBN
12350	3751	18	together	together	RB
12350	3751	19	;	;	:
12350	3751	20	add	add	VB
12350	3751	21	one	one	CD
12350	3751	22	-	-	HYPH
12350	3751	23	half	half	NN
12350	3751	24	cup	cup	NN
12350	3751	25	of	of	IN
12350	3751	26	white	white	JJ
12350	3751	27	wine	wine	NN
12350	3751	28	and	and	CC
12350	3751	29	a	a	DT
12350	3751	30	cup	cup	NN
12350	3751	31	of	of	IN
12350	3751	32	bouillon	bouillon	NN
12350	3751	33	.	.	.
12350	3752	1	Season	season	NN
12350	3752	2	with	with	IN
12350	3752	3	salt	salt	NN
12350	3752	4	and	and	CC
12350	3752	5	cayenne	cayenne	NN
12350	3752	6	and	and	CC
12350	3752	7	boil	boil	VB
12350	3752	8	five	five	CD
12350	3752	9	minutes	minute	NNS
12350	3752	10	.	.	.
12350	3753	1	Add	add	VB
12350	3753	2	one	one	CD
12350	3753	3	teaspoon	teaspoon	NN
12350	3753	4	each	each	DT
12350	3753	5	of	of	IN
12350	3753	6	chopped	chopped	JJ
12350	3753	7	chives	chive	NNS
12350	3753	8	and	and	CC
12350	3753	9	parsley	parsley	NN
12350	3753	10	,	,	,
12350	3753	11	some	some	DT
12350	3753	12	chopped	chop	VBN
12350	3753	13	olives	olive	NNS
12350	3753	14	and	and	CC
12350	3753	15	mushrooms	mushroom	NNS
12350	3753	16	;	;	:
12350	3753	17	bring	bring	VB
12350	3753	18	to	to	IN
12350	3753	19	a	a	DT
12350	3753	20	boil	boil	NN
12350	3753	21	again	again	RB
12350	3753	22	and	and	CC
12350	3753	23	pour	pour	VB
12350	3753	24	over	over	IN
12350	3753	25	the	the	DT
12350	3753	26	eggs	egg	NNS
12350	3753	27	.	.	.
12350	3754	1	EGGS	EGGS	NNP
12350	3754	2	EN	en	NN
12350	3754	3	MARINADE	marinade	NN
12350	3754	4	Mix	mix	VBP
12350	3754	5	equal	equal	JJ
12350	3754	6	quantities	quantity	NNS
12350	3754	7	of	of	IN
12350	3754	8	water	water	NN
12350	3754	9	and	and	CC
12350	3754	10	good	good	JJ
12350	3754	11	meat	meat	NN
12350	3754	12	gravy	gravy	NN
12350	3754	13	,	,	,
12350	3754	14	two	two	CD
12350	3754	15	tablespoons	tablespoon	NNS
12350	3754	16	each	each	DT
12350	3754	17	,	,	,
12350	3754	18	with	with	IN
12350	3754	19	a	a	DT
12350	3754	20	teaspoon	teaspoon	NN
12350	3754	21	of	of	IN
12350	3754	22	vinegar	vinegar	NN
12350	3754	23	and	and	CC
12350	3754	24	a	a	DT
12350	3754	25	seasoning	seasoning	NN
12350	3754	26	of	of	IN
12350	3754	27	pepper	pepper	NN
12350	3754	28	and	and	CC
12350	3754	29	salt	salt	NN
12350	3754	30	.	.	.
12350	3755	1	Put	put	VB
12350	3755	2	in	in	RP
12350	3755	3	a	a	DT
12350	3755	4	stew	stew	NN
12350	3755	5	-	-	HYPH
12350	3755	6	pan	pan	NN
12350	3755	7	and	and	CC
12350	3755	8	stir	stir	VB
12350	3755	9	in	in	IN
12350	3755	10	gradually	gradually	RB
12350	3755	11	two	two	CD
12350	3755	12	well	well	RB
12350	3755	13	-	-	HYPH
12350	3755	14	beaten	beat	VBN
12350	3755	15	,	,	,
12350	3755	16	yolks	yolk	NNS
12350	3755	17	of	of	IN
12350	3755	18	eggs	egg	NNS
12350	3755	19	.	.	.
12350	3756	1	When	when	WRB
12350	3756	2	it	-PRON-	PRP
12350	3756	3	thickens	thicken	VBZ
12350	3756	4	and	and	CC
12350	3756	5	before	before	IN
12350	3756	6	it	-PRON-	PRP
12350	3756	7	boils	boil	VBZ
12350	3756	8	,	,	,
12350	3756	9	have	have	VBP
12350	3756	10	ready	ready	JJ
12350	3756	11	a	a	DT
12350	3756	12	half	half	JJ
12350	3756	13	dozen	dozen	NN
12350	3756	14	nicely	nicely	RB
12350	3756	15	poached	poach	VBN
12350	3756	16	eggs	egg	NNS
12350	3756	17	and	and	CC
12350	3756	18	pour	pour	VB
12350	3756	19	the	the	DT
12350	3756	20	sauce	sauce	NN
12350	3756	21	over	over	IN
12350	3756	22	them	-PRON-	PRP
12350	3756	23	.	.	.
12350	3757	1	Garnish	garnish	VB
12350	3757	2	with	with	IN
12350	3757	3	parsley	parsley	NN
12350	3757	4	.	.	.
12350	3758	1	SCALLOPED	SCALLOPED	NNP
12350	3758	2	EGGS	EGGS	NNP
12350	3758	3	(	(	-LRB-
12350	3758	4	FLEISCHIG	FLEISCHIG	NNP
12350	3758	5	)	)	-RRB-
12350	3758	6	Make	make	VB
12350	3758	7	a	a	DT
12350	3758	8	force	force	NN
12350	3758	9	-	-	HYPH
12350	3758	10	meat	meat	NN
12350	3758	11	of	of	IN
12350	3758	12	chopped	chop	VBN
12350	3758	13	tongue	tongue	NN
12350	3758	14	,	,	,
12350	3758	15	bread	bread	NN
12350	3758	16	crumbs	crumb	NNS
12350	3758	17	,	,	,
12350	3758	18	pepper	pepper	NN
12350	3758	19	,	,	,
12350	3758	20	salt	salt	NN
12350	3758	21	,	,	,
12350	3758	22	a	a	DT
12350	3758	23	little	little	JJ
12350	3758	24	parsley	parsley	NN
12350	3758	25	,	,	,
12350	3758	26	one	one	CD
12350	3758	27	tablespoon	tablespoon	NN
12350	3758	28	of	of	IN
12350	3758	29	melted	melted	JJ
12350	3758	30	fat	fat	NN
12350	3758	31	,	,	,
12350	3758	32	and	and	CC
12350	3758	33	soup	soup	VB
12350	3758	34	stock	stock	NN
12350	3758	35	enough	enough	RB
12350	3758	36	to	to	TO
12350	3758	37	make	make	VB
12350	3758	38	a	a	DT
12350	3758	39	soft	soft	JJ
12350	3758	40	paste	paste	NN
12350	3758	41	.	.	.
12350	3759	1	Half	half	DT
12350	3759	2	fill	fill	VB
12350	3759	3	patty	patty	NN
12350	3759	4	-	-	HYPH
12350	3759	5	pans	pan	NNS
12350	3759	6	with	with	IN
12350	3759	7	the	the	DT
12350	3759	8	mixture	mixture	NN
12350	3759	9	.	.	.
12350	3760	1	Break	break	VB
12350	3760	2	an	an	DT
12350	3760	3	egg	egg	NN
12350	3760	4	carefully	carefully	RB
12350	3760	5	on	on	IN
12350	3760	6	the	the	DT
12350	3760	7	top	top	NN
12350	3760	8	of	of	IN
12350	3760	9	each	each	DT
12350	3760	10	,	,	,
12350	3760	11	sprinkle	sprinkle	VB
12350	3760	12	with	with	IN
12350	3760	13	a	a	DT
12350	3760	14	little	little	JJ
12350	3760	15	salt	salt	NN
12350	3760	16	,	,	,
12350	3760	17	pepper	pepper	NN
12350	3760	18	and	and	CC
12350	3760	19	cracker	cracker	NN
12350	3760	20	dust	dust	NN
12350	3760	21	.	.	.
12350	3761	1	Put	put	VB
12350	3761	2	in	in	IN
12350	3761	3	the	the	DT
12350	3761	4	oven	oven	NN
12350	3761	5	and	and	CC
12350	3761	6	bake	bake	VB
12350	3761	7	about	about	RB
12350	3761	8	ten	ten	CD
12350	3761	9	minutes	minute	NNS
12350	3761	10	.	.	.
12350	3762	1	Serve	serve	VB
12350	3762	2	hot	hot	JJ
12350	3762	3	.	.	.
12350	3763	1	SCRAMBLED	SCRAMBLED	NNP
12350	3763	2	EGGS	EGGS	NNP
12350	3763	3	WITH	with	IN
12350	3763	4	BRAINS	BRAINS	NNP
12350	3763	5	Scald	Scald	NNP
12350	3763	6	brains	brain	NNS
12350	3763	7	with	with	IN
12350	3763	8	hot	hot	JJ
12350	3763	9	water	water	NN
12350	3763	10	,	,	,
12350	3763	11	clean	clean	JJ
12350	3763	12	and	and	CC
12350	3763	13	skin	skin	NN
12350	3763	14	,	,	,
12350	3763	15	and	and	CC
12350	3763	16	boil	boil	VB
12350	3763	17	a	a	DT
12350	3763	18	few	few	JJ
12350	3763	19	minutes	minute	NNS
12350	3763	20	in	in	IN
12350	3763	21	fresh	fresh	JJ
12350	3763	22	water	water	NN
12350	3763	23	.	.	.
12350	3764	1	Melt	melt	VB
12350	3764	2	a	a	DT
12350	3764	3	little	little	JJ
12350	3764	4	fat	fat	NN
12350	3764	5	in	in	IN
12350	3764	6	skillet	skillet	NNP
12350	3764	7	,	,	,
12350	3764	8	put	put	VBN
12350	3764	9	in	in	IN
12350	3764	10	brains	brain	NNS
12350	3764	11	,	,	,
12350	3764	12	finely	finely	RB
12350	3764	13	chopped	chop	VBN
12350	3764	14	,	,	,
12350	3764	15	and	and	CC
12350	3764	16	stir	stir	VB
12350	3764	17	well	well	RB
12350	3764	18	until	until	IN
12350	3764	19	dry	dry	JJ
12350	3764	20	and	and	CC
12350	3764	21	done	do	VBN
12350	3764	22	.	.	.
12350	3765	1	Add	add	VB
12350	3765	2	one	one	CD
12350	3765	3	teaspoon	teaspoon	NN
12350	3765	4	of	of	IN
12350	3765	5	chopped	chop	VBN
12350	3765	6	parsley	parsley	NN
12350	3765	7	,	,	,
12350	3765	8	pinch	pinch	NN
12350	3765	9	of	of	IN
12350	3765	10	salt	salt	NN
12350	3765	11	,	,	,
12350	3765	12	and	and	CC
12350	3765	13	three	three	CD
12350	3765	14	eggs	egg	NNS
12350	3765	15	well	well	RB
12350	3765	16	-	-	HYPH
12350	3765	17	beaten	beat	VBN
12350	3765	18	.	.	.
12350	3766	1	Stir	stir	VB
12350	3766	2	with	with	IN
12350	3766	3	a	a	DT
12350	3766	4	fork	fork	NN
12350	3766	5	until	until	IN
12350	3766	6	eggs	egg	NNS
12350	3766	7	are	be	VBP
12350	3766	8	evenly	evenly	RB
12350	3766	9	cooked	cook	VBN
12350	3766	10	,	,	,
12350	3766	11	put	put	VBN
12350	3766	12	on	on	RP
12350	3766	13	hot	hot	JJ
12350	3766	14	platter	platter	NN
12350	3766	15	,	,	,
12350	3766	16	and	and	CC
12350	3766	17	serve	serve	VB
12350	3766	18	immediately	immediately	RB
12350	3766	19	.	.	.
12350	3767	1	SCRAMBLED	SCRAMBLED	NNP
12350	3767	2	EGGS	EGGS	NNP
12350	3767	3	WITH	with	IN
12350	3767	4	SAUSAGE	sausage	NN
12350	3767	5	Take	take	VB
12350	3767	6	one	one	CD
12350	3767	7	pound	pound	NN
12350	3767	8	of	of	IN
12350	3767	9	cold	cold	JJ
12350	3767	10	,	,	,
12350	3767	11	boiled	boil	VBN
12350	3767	12	sausage	sausage	NN
12350	3767	13	,	,	,
12350	3767	14	skin	skin	NN
12350	3767	15	and	and	CC
12350	3767	16	slice	slice	NN
12350	3767	17	in	in	IN
12350	3767	18	half	half	JJ
12350	3767	19	-	-	HYPH
12350	3767	20	inch	inch	NN
12350	3767	21	pieces	piece	NNS
12350	3767	22	.	.	.
12350	3768	1	Place	place	NN
12350	3768	2	in	in	IN
12350	3768	3	a	a	DT
12350	3768	4	frying	frying	JJ
12350	3768	5	-	-	HYPH
12350	3768	6	pan	pan	NN
12350	3768	7	with	with	IN
12350	3768	8	two	two	CD
12350	3768	9	tablespoons	tablespoon	NNS
12350	3768	10	of	of	IN
12350	3768	11	hot	hot	JJ
12350	3768	12	fat	fat	NN
12350	3768	13	;	;	:
12350	3768	14	brown	brown	JJ
12350	3768	15	on	on	IN
12350	3768	16	both	both	DT
12350	3768	17	sides	side	NNS
12350	3768	18	a	a	DT
12350	3768	19	few	few	JJ
12350	3768	20	minutes	minute	NNS
12350	3768	21	and	and	CC
12350	3768	22	just	just	RB
12350	3768	23	before	before	IN
12350	3768	24	serving	serve	VBG
12350	3768	25	add	add	VBP
12350	3768	26	three	three	CD
12350	3768	27	eggs	egg	NNS
12350	3768	28	,	,	,
12350	3768	29	beaten	beat	VBN
12350	3768	30	slightly	slightly	RB
12350	3768	31	;	;	:
12350	3768	32	mix	mix	NN
12350	3768	33	;	;	:
12350	3768	34	and	and	CC
12350	3768	35	cook	cook	VB
12350	3768	36	until	until	IN
12350	3768	37	the	the	DT
12350	3768	38	eggs	egg	NNS
12350	3768	39	are	be	VBP
12350	3768	40	set	set	VBN
12350	3768	41	and	and	CC
12350	3768	42	serve	serve	VB
12350	3768	43	immediately	immediately	RB
12350	3768	44	.	.	.
12350	3769	1	Chopped	chop	VBN
12350	3769	2	tongue	tongue	NN
12350	3769	3	root	root	NN
12350	3769	4	may	may	MD
12350	3769	5	be	be	VB
12350	3769	6	used	use	VBN
12350	3769	7	instead	instead	RB
12350	3769	8	of	of	IN
12350	3769	9	sausage	sausage	NN
12350	3769	10	.	.	.
12350	3770	1	SMOKED	SMOKED	NNP
12350	3770	2	BRISKET	BRISKET	NNS
12350	3770	3	OF	of	IN
12350	3770	4	BEEF	beef	NN
12350	3770	5	AND	and	CC
12350	3770	6	EGGS	EGGS	NNP
12350	3770	7	Take	take	VB
12350	3770	8	slices	slice	NNS
12350	3770	9	of	of	IN
12350	3770	10	smoked	smoke	VBN
12350	3770	11	breast	breast	NN
12350	3770	12	of	of	IN
12350	3770	13	beef	beef	NN
12350	3770	14	,	,	,
12350	3770	15	brown	brown	JJ
12350	3770	16	in	in	IN
12350	3770	17	frying	frying	JJ
12350	3770	18	-	-	HYPH
12350	3770	19	pan	pan	NN
12350	3770	20	;	;	:
12350	3770	21	place	place	NN
12350	3770	22	on	on	IN
12350	3770	23	hot	hot	JJ
12350	3770	24	platter	platter	NN
12350	3770	25	.	.	.
12350	3771	1	Slip	slip	VB
12350	3771	2	as	as	IN
12350	3771	3	many	many	JJ
12350	3771	4	eggs	egg	NNS
12350	3771	5	as	as	IN
12350	3771	6	are	be	VBP
12350	3771	7	needed	need	VBN
12350	3771	8	in	in	IN
12350	3771	9	frying	frying	JJ
12350	3771	10	-	-	HYPH
12350	3771	11	pan	pan	NN
12350	3771	12	and	and	CC
12350	3771	13	cook	cook	VB
12350	3771	14	gently	gently	RB
12350	3771	15	by	by	IN
12350	3771	16	dripping	drip	VBG
12350	3771	17	the	the	DT
12350	3771	18	hot	hot	JJ
12350	3771	19	fat	fat	NN
12350	3771	20	over	over	IN
12350	3771	21	them	-PRON-	PRP
12350	3771	22	until	until	IN
12350	3771	23	done	do	VBN
12350	3771	24	.	.	.
12350	3772	1	Place	place	NN
12350	3772	2	carefully	carefully	RB
12350	3772	3	on	on	IN
12350	3772	4	the	the	DT
12350	3772	5	beef	beef	NN
12350	3772	6	slices	slice	NNS
12350	3772	7	and	and	CC
12350	3772	8	serve	serve	VBP
12350	3772	9	at	at	IN
12350	3772	10	once	once	RB
12350	3772	11	.	.	.
12350	3773	1	*	*	NFP
12350	3773	2	CHEESE	cheese	NN
12350	3773	3	*	*	NFP
12350	3773	4	Cheese	cheese	NN
12350	3773	5	should	should	MD
12350	3773	6	not	not	RB
12350	3773	7	be	be	VB
12350	3773	8	tightly	tightly	RB
12350	3773	9	covered	cover	VBN
12350	3773	10	.	.	.
12350	3774	1	When	when	WRB
12350	3774	2	it	-PRON-	PRP
12350	3774	3	becomes	become	VBZ
12350	3774	4	dry	dry	JJ
12350	3774	5	and	and	CC
12350	3774	6	hard	hard	JJ
12350	3774	7	,	,	,
12350	3774	8	grate	grate	VB
12350	3774	9	and	and	CC
12350	3774	10	keep	keep	VB
12350	3774	11	covered	cover	VBN
12350	3774	12	until	until	IN
12350	3774	13	ready	ready	JJ
12350	3774	14	to	to	TO
12350	3774	15	use	use	VB
12350	3774	16	.	.	.
12350	3775	1	It	-PRON-	PRP
12350	3775	2	may	may	MD
12350	3775	3	be	be	VB
12350	3775	4	added	add	VBN
12350	3775	5	to	to	TO
12350	3775	6	starchy	starchy	VB
12350	3775	7	foods	food	NNS
12350	3775	8	.	.	.
12350	3776	1	Care	care	NN
12350	3776	2	should	should	MD
12350	3776	3	be	be	VB
12350	3776	4	exercised	exercise	VBN
12350	3776	5	in	in	IN
12350	3776	6	planning	plan	VBG
12350	3776	7	meals	meal	NNS
12350	3776	8	in	in	IN
12350	3776	9	which	which	WDT
12350	3776	10	cheese	cheese	NN
12350	3776	11	is	be	VBZ
12350	3776	12	employed	employ	VBN
12350	3776	13	as	as	IN
12350	3776	14	a	a	DT
12350	3776	15	substitute	substitute	NN
12350	3776	16	for	for	IN
12350	3776	17	meat	meat	NN
12350	3776	18	.	.	.
12350	3777	1	As	as	IN
12350	3777	2	cheese	cheese	NN
12350	3777	3	dishes	dish	NNS
12350	3777	4	are	be	VBP
12350	3777	5	inclined	inclined	JJ
12350	3777	6	to	to	TO
12350	3777	7	be	be	VB
12350	3777	8	somewhat	somewhat	RB
12350	3777	9	"	"	``
12350	3777	10	heavy	heavy	JJ
12350	3777	11	,	,	,
12350	3777	12	"	"	''
12350	3777	13	they	-PRON-	PRP
12350	3777	14	should	should	MD
12350	3777	15	be	be	VB
12350	3777	16	offset	offset	VBN
12350	3777	17	by	by	IN
12350	3777	18	crisp	crisp	JJ
12350	3777	19	,	,	,
12350	3777	20	watery	watery	JJ
12350	3777	21	vegetables	vegetable	NNS
12350	3777	22	,	,	,
12350	3777	23	water	water	NN
12350	3777	24	cress	cress	NN
12350	3777	25	,	,	,
12350	3777	26	celery	celery	NN
12350	3777	27	,	,	,
12350	3777	28	lettuce	lettuce	NN
12350	3777	29	,	,	,
12350	3777	30	fruit	fruit	NN
12350	3777	31	salads	salad	NNS
12350	3777	32	and	and	CC
12350	3777	33	light	light	JJ
12350	3777	34	desserts	dessert	NNS
12350	3777	35	,	,	,
12350	3777	36	preferably	preferably	RB
12350	3777	37	fresh	fresh	JJ
12350	3777	38	or	or	CC
12350	3777	39	cooked	cooked	JJ
12350	3777	40	fruit	fruit	NN
12350	3777	41	.	.	.
12350	3778	1	Another	another	DT
12350	3778	2	point	point	NN
12350	3778	3	,	,	,
12350	3778	4	too	too	RB
12350	3778	5	,	,	,
12350	3778	6	is	be	VBZ
12350	3778	7	to	to	TO
12350	3778	8	be	be	VB
12350	3778	9	considered	consider	VBN
12350	3778	10	.	.	.
12350	3779	1	Whether	whether	IN
12350	3779	2	raw	raw	JJ
12350	3779	3	or	or	CC
12350	3779	4	cooked	cooked	JJ
12350	3779	5	,	,	,
12350	3779	6	cheese	cheese	NN
12350	3779	7	seems	seem	VBZ
12350	3779	8	to	to	TO
12350	3779	9	call	call	VB
12350	3779	10	for	for	IN
12350	3779	11	the	the	DT
12350	3779	12	harder	hard	JJR
12350	3779	13	kinds	kind	NNS
12350	3779	14	of	of	IN
12350	3779	15	bread	bread	NN
12350	3779	16	--	--	:
12350	3779	17	crusty	crusty	JJ
12350	3779	18	rolls	roll	NNS
12350	3779	19	or	or	CC
12350	3779	20	biscuits	biscuit	NNS
12350	3779	21	,	,	,
12350	3779	22	zwieback	zwieback	NN
12350	3779	23	,	,	,
12350	3779	24	toast	toast	NN
12350	3779	25	,	,	,
12350	3779	26	pulled	pull	VBD
12350	3779	27	bread	bread	NN
12350	3779	28	or	or	CC
12350	3779	29	hard	hard	JJ
12350	3779	30	crackers	cracker	NNS
12350	3779	31	.	.	.
12350	3780	1	A	a	DT
12350	3780	2	soft	soft	JJ
12350	3780	3	,	,	,
12350	3780	4	crumbly	crumbly	RB
12350	3780	5	cheese	cheese	NN
12350	3780	6	is	be	VBZ
12350	3780	7	best	good	JJS
12350	3780	8	for	for	IN
12350	3780	9	cooking	cooking	NN
12350	3780	10	.	.	.
12350	3781	1	Cheese	cheese	NN
12350	3781	2	is	be	VBZ
12350	3781	3	sufficiently	sufficiently	RB
12350	3781	4	cooked	cook	VBN
12350	3781	5	when	when	WRB
12350	3781	6	melted	melt	VBN
12350	3781	7	,	,	,
12350	3781	8	if	if	IN
12350	3781	9	cooked	cook	VBN
12350	3781	10	longer	long	RBR
12350	3781	11	it	-PRON-	PRP
12350	3781	12	becomes	become	VBZ
12350	3781	13	tough	tough	JJ
12350	3781	14	and	and	CC
12350	3781	15	leathery	leathery	JJ
12350	3781	16	.	.	.
12350	3782	1	Baking	baking	NN
12350	3782	2	-	-	HYPH
12350	3782	3	soda	soda	NNP
12350	3782	4	in	in	IN
12350	3782	5	cheese	cheese	NN
12350	3782	6	dishes	dish	NNS
12350	3782	7	which	which	WDT
12350	3782	8	are	be	VBP
12350	3782	9	cooked	cook	VBN
12350	3782	10	makes	make	VBZ
12350	3782	11	the	the	DT
12350	3782	12	casein	casein	NN
12350	3782	13	more	more	RBR
12350	3782	14	digestible	digestible	JJ
12350	3782	15	.	.	.
12350	3783	1	COTTAGE	cottage	NN
12350	3783	2	CHEESE	CHEESE	NNS
12350	3783	3	(	(	-LRB-
12350	3783	4	POT	POT	NNP
12350	3783	5	CHEESE	CHEESE	NNP
12350	3783	6	)	)	-RRB-
12350	3783	7	Heat	heat	VB
12350	3783	8	sour	sour	JJ
12350	3783	9	milk	milk	NN
12350	3783	10	slowly	slowly	RB
12350	3783	11	until	until	IN
12350	3783	12	the	the	DT
12350	3783	13	whey	whey	NN
12350	3783	14	rises	rise	VBZ
12350	3783	15	to	to	IN
12350	3783	16	the	the	DT
12350	3783	17	top	top	NN
12350	3783	18	;	;	:
12350	3783	19	pour	pour	VB
12350	3783	20	it	-PRON-	PRP
12350	3783	21	off	off	RP
12350	3783	22	,	,	,
12350	3783	23	put	put	VB
12350	3783	24	the	the	DT
12350	3783	25	curd	curd	NN
12350	3783	26	in	in	IN
12350	3783	27	a	a	DT
12350	3783	28	bag	bag	NN
12350	3783	29	and	and	CC
12350	3783	30	let	let	VB
12350	3783	31	it	-PRON-	PRP
12350	3783	32	dry	dry	VB
12350	3783	33	for	for	IN
12350	3783	34	six	six	CD
12350	3783	35	hours	hour	NNS
12350	3783	36	without	without	IN
12350	3783	37	squeezing	squeeze	VBG
12350	3783	38	it	-PRON-	PRP
12350	3783	39	.	.	.
12350	3784	1	Pour	pour	VB
12350	3784	2	it	-PRON-	PRP
12350	3784	3	into	into	IN
12350	3784	4	a	a	DT
12350	3784	5	bowl	bowl	NN
12350	3784	6	and	and	CC
12350	3784	7	break	break	VB
12350	3784	8	it	-PRON-	PRP
12350	3784	9	fine	fine	JJ
12350	3784	10	with	with	IN
12350	3784	11	a	a	DT
12350	3784	12	wooden	wooden	JJ
12350	3784	13	spoon	spoon	NN
12350	3784	14	.	.	.
12350	3785	1	Season	season	NN
12350	3785	2	with	with	IN
12350	3785	3	salt	salt	NN
12350	3785	4	.	.	.
12350	3786	1	Mold	mold	NN
12350	3786	2	into	into	IN
12350	3786	3	balls	ball	NNS
12350	3786	4	and	and	CC
12350	3786	5	keep	keep	VB
12350	3786	6	in	in	RP
12350	3786	7	a	a	DT
12350	3786	8	cool	cool	JJ
12350	3786	9	place	place	NN
12350	3786	10	.	.	.
12350	3787	1	It	-PRON-	PRP
12350	3787	2	is	be	VBZ
12350	3787	3	best	good	JJS
12350	3787	4	when	when	WRB
12350	3787	5	fresh	fresh	JJ
12350	3787	6	.	.	.
12350	3788	1	KOCH	KOCH	NNP
12350	3788	2	KAESE	KAESE	NNP
12350	3788	3	(	(	-LRB-
12350	3788	4	BOILED	BOILED	NNP
12350	3788	5	CHEESE	CHEESE	NNP
12350	3788	6	)	)	-RRB-
12350	3788	7	Press	press	VB
12350	3788	8	one	one	CD
12350	3788	9	quart	quart	NN
12350	3788	10	of	of	IN
12350	3788	11	fine	fine	JJ
12350	3788	12	cottage	cottage	NN
12350	3788	13	cheese	cheese	NN
12350	3788	14	through	through	IN
12350	3788	15	a	a	DT
12350	3788	16	coarse	coarse	JJ
12350	3788	17	sieve	sieve	NN
12350	3788	18	or	or	CC
12350	3788	19	colander	colander	NN
12350	3788	20	and	and	CC
12350	3788	21	set	set	VB
12350	3788	22	it	-PRON-	PRP
12350	3788	23	away	away	RB
12350	3788	24	in	in	IN
12350	3788	25	a	a	DT
12350	3788	26	cool	cool	JJ
12350	3788	27	place	place	NN
12350	3788	28	for	for	IN
12350	3788	29	a	a	DT
12350	3788	30	week	week	NN
12350	3788	31	,	,	,
12350	3788	32	stirring	stir	VBG
12350	3788	33	it	-PRON-	PRP
12350	3788	34	once	once	RB
12350	3788	35	or	or	CC
12350	3788	36	twice	twice	RB
12350	3788	37	during	during	IN
12350	3788	38	that	that	DT
12350	3788	39	time	time	NN
12350	3788	40	;	;	:
12350	3788	41	when	when	WRB
12350	3788	42	it	-PRON-	PRP
12350	3788	43	has	have	VBZ
12350	3788	44	become	become	VBN
12350	3788	45	quite	quite	RB
12350	3788	46	strong	strong	JJ
12350	3788	47	,	,	,
12350	3788	48	stir	stir	VB
12350	3788	49	it	-PRON-	PRP
12350	3788	50	smooth	smooth	JJ
12350	3788	51	with	with	IN
12350	3788	52	a	a	DT
12350	3788	53	wooden	wooden	JJ
12350	3788	54	or	or	CC
12350	3788	55	silver	silver	NN
12350	3788	56	spoon	spoon	NN
12350	3788	57	;	;	:
12350	3788	58	add	add	VB
12350	3788	59	a	a	DT
12350	3788	60	saltspoon	saltspoon	NN
12350	3788	61	of	of	IN
12350	3788	62	salt	salt	NN
12350	3788	63	and	and	CC
12350	3788	64	one	one	CD
12350	3788	65	-	-	HYPH
12350	3788	66	fourth	fourth	NN
12350	3788	67	as	as	RB
12350	3788	68	much	much	JJ
12350	3788	69	of	of	IN
12350	3788	70	caraway	caraway	JJ
12350	3788	71	seed	seed	NN
12350	3788	72	,	,	,
12350	3788	73	yolks	yolk	NNS
12350	3788	74	of	of	IN
12350	3788	75	two	two	CD
12350	3788	76	eggs	egg	NNS
12350	3788	77	and	and	CC
12350	3788	78	an	an	DT
12350	3788	79	even	even	JJ
12350	3788	80	tablespoon	tablespoon	NN
12350	3788	81	of	of	IN
12350	3788	82	flour	flour	NN
12350	3788	83	which	which	WDT
12350	3788	84	has	have	VBZ
12350	3788	85	been	be	VBN
12350	3788	86	previously	previously	RB
12350	3788	87	dissolved	dissolve	VBN
12350	3788	88	in	in	IN
12350	3788	89	about	about	RB
12350	3788	90	one	one	CD
12350	3788	91	-	-	HYPH
12350	3788	92	half	half	NN
12350	3788	93	cup	cup	NN
12350	3788	94	of	of	IN
12350	3788	95	cold	cold	JJ
12350	3788	96	milk	milk	NN
12350	3788	97	;	;	:
12350	3788	98	stir	stir	VB
12350	3788	99	the	the	DT
12350	3788	100	flour	flour	NN
12350	3788	101	and	and	CC
12350	3788	102	milk	milk	NN
12350	3788	103	until	until	IN
12350	3788	104	it	-PRON-	PRP
12350	3788	105	is	be	VBZ
12350	3788	106	a	a	DT
12350	3788	107	smooth	smooth	JJ
12350	3788	108	paste	paste	NN
12350	3788	109	,	,	,
12350	3788	110	adding	add	VBG
12350	3788	111	a	a	DT
12350	3788	112	lump	lump	NN
12350	3788	113	of	of	IN
12350	3788	114	butter	butter	NN
12350	3788	115	,	,	,
12350	3788	116	about	about	IN
12350	3788	117	the	the	DT
12350	3788	118	size	size	NN
12350	3788	119	of	of	IN
12350	3788	120	an	an	DT
12350	3788	121	egg	egg	NN
12350	3788	122	;	;	:
12350	3788	123	add	add	VB
12350	3788	124	all	all	DT
12350	3788	125	to	to	IN
12350	3788	126	the	the	DT
12350	3788	127	cheese	cheese	NN
12350	3788	128	.	.	.
12350	3789	1	Put	put	VB
12350	3789	2	the	the	DT
12350	3789	3	cheese	cheese	NN
12350	3789	4	on	on	RP
12350	3789	5	to	to	TO
12350	3789	6	boil	boil	VB
12350	3789	7	until	until	IN
12350	3789	8	quite	quite	RB
12350	3789	9	thick	thick	JJ
12350	3789	10	;	;	:
12350	3789	11	stirring	stir	VBG
12350	3789	12	occasionally	occasionally	RB
12350	3789	13	;	;	:
12350	3789	14	boil	boil	VB
12350	3789	15	altogether	altogether	RB
12350	3789	16	about	about	RB
12350	3789	17	one	one	CD
12350	3789	18	-	-	HYPH
12350	3789	19	half	half	NN
12350	3789	20	hour	hour	NN
12350	3789	21	,	,	,
12350	3789	22	stirring	stir	VBG
12350	3789	23	constantly	constantly	RB
12350	3789	24	the	the	DT
12350	3789	25	last	last	JJ
12350	3789	26	ten	ten	CD
12350	3789	27	minutes	minute	NNS
12350	3789	28	;	;	:
12350	3789	29	the	the	DT
12350	3789	30	cheese	cheese	NN
12350	3789	31	must	must	MD
12350	3789	32	look	look	VB
12350	3789	33	smooth	smooth	JJ
12350	3789	34	as	as	IN
12350	3789	35	velvet	velvet	NN
12350	3789	36	.	.	.
12350	3790	1	Pour	pour	VB
12350	3790	2	it	-PRON-	PRP
12350	3790	3	into	into	IN
12350	3790	4	a	a	DT
12350	3790	5	dish	dish	NN
12350	3790	6	which	which	WDT
12350	3790	7	has	have	VBZ
12350	3790	8	been	be	VBN
12350	3790	9	previously	previously	RB
12350	3790	10	rinsed	rinse	VBN
12350	3790	11	in	in	IN
12350	3790	12	cold	cold	JJ
12350	3790	13	water	water	NN
12350	3790	14	.	.	.
12350	3791	1	Set	set	VB
12350	3791	2	it	-PRON-	PRP
12350	3791	3	away	away	RB
12350	3791	4	in	in	IN
12350	3791	5	a	a	DT
12350	3791	6	cool	cool	JJ
12350	3791	7	place	place	NN
12350	3791	8	;	;	:
12350	3791	9	to	to	TO
12350	3791	10	keep	keep	VB
12350	3791	11	it	-PRON-	PRP
12350	3791	12	any	any	DT
12350	3791	13	length	length	NN
12350	3791	14	of	of	IN
12350	3791	15	time	time	NN
12350	3791	16	,	,	,
12350	3791	17	cover	cover	VB
12350	3791	18	it	-PRON-	PRP
12350	3791	19	with	with	IN
12350	3791	20	a	a	DT
12350	3791	21	clean	clean	JJ
12350	3791	22	cloth	cloth	NN
12350	3791	23	which	which	WDT
12350	3791	24	has	have	VBZ
12350	3791	25	been	be	VBN
12350	3791	26	dipped	dip	VBN
12350	3791	27	in	in	RB
12350	3791	28	and	and	CC
12350	3791	29	wrung	wrung	VB
12350	3791	30	out	out	IN
12350	3791	31	of	of	IN
12350	3791	32	beer	beer	NN
12350	3791	33	.	.	.
12350	3792	1	This	this	DT
12350	3792	2	cheese	cheese	NN
12350	3792	3	is	be	VBZ
12350	3792	4	excellent	excellent	JJ
12350	3792	5	for	for	IN
12350	3792	6	rye	rye	NN
12350	3792	7	bread	bread	NN
12350	3792	8	sandwiches	sandwich	NNS
12350	3792	9	.	.	.
12350	3793	1	A	a	DT
12350	3793	2	DELICIOUS	DELICIOUS	NNP
12350	3793	3	CREAM	cream	NN
12350	3793	4	CHEESE	cheese	NN
12350	3793	5	Sweet	sweet	JJ
12350	3793	6	milk	milk	NN
12350	3793	7	is	be	VBZ
12350	3793	8	allowed	allow	VBN
12350	3793	9	to	to	TO
12350	3793	10	stand	stand	VB
12350	3793	11	until	until	IN
12350	3793	12	it	-PRON-	PRP
12350	3793	13	is	be	VBZ
12350	3793	14	like	like	IN
12350	3793	15	a	a	DT
12350	3793	16	jelly	jelly	NN
12350	3793	17	,	,	,
12350	3793	18	but	but	CC
12350	3793	19	does	do	VBZ
12350	3793	20	not	not	RB
12350	3793	21	separate	separate	VB
12350	3793	22	.	.	.
12350	3794	1	Then	then	RB
12350	3794	2	it	-PRON-	PRP
12350	3794	3	is	be	VBZ
12350	3794	4	poured	pour	VBN
12350	3794	5	into	into	IN
12350	3794	6	a	a	DT
12350	3794	7	cheese	cheese	NN
12350	3794	8	-	-	HYPH
12350	3794	9	cloth	cloth	NN
12350	3794	10	bag	bag	NN
12350	3794	11	and	and	CC
12350	3794	12	hung	hang	VBD
12350	3794	13	up	up	RP
12350	3794	14	to	to	TO
12350	3794	15	drain	drain	VB
12350	3794	16	until	until	IN
12350	3794	17	all	all	PDT
12350	3794	18	the	the	DT
12350	3794	19	water	water	NN
12350	3794	20	is	be	VBZ
12350	3794	21	out	out	IN
12350	3794	22	of	of	IN
12350	3794	23	it	-PRON-	PRP
12350	3794	24	and	and	CC
12350	3794	25	only	only	RB
12350	3794	26	the	the	DT
12350	3794	27	rich	rich	JJ
12350	3794	28	creamy	creamy	JJ
12350	3794	29	substance	substance	NN
12350	3794	30	remains	remain	VBZ
12350	3794	31	.	.	.
12350	3795	1	Sometimes	sometimes	RB
12350	3795	2	it	-PRON-	PRP
12350	3795	3	takes	take	VBZ
12350	3795	4	from	from	IN
12350	3795	5	twelve	twelve	CD
12350	3795	6	to	to	TO
12350	3795	7	twenty	twenty	CD
12350	3795	8	-	-	HYPH
12350	3795	9	four	four	CD
12350	3795	10	hours	hour	NNS
12350	3795	11	.	.	.
12350	3796	1	At	at	IN
12350	3796	2	the	the	DT
12350	3796	3	end	end	NN
12350	3796	4	of	of	IN
12350	3796	5	this	this	DT
12350	3796	6	time	time	NN
12350	3796	7	the	the	DT
12350	3796	8	cheese	cheese	NN
12350	3796	9	is	be	VBZ
12350	3796	10	turned	turn	VBN
12350	3796	11	from	from	IN
12350	3796	12	the	the	DT
12350	3796	13	bag	bag	NN
12350	3796	14	into	into	IN
12350	3796	15	a	a	DT
12350	3796	16	bowl	bowl	NN
12350	3796	17	;	;	:
12350	3796	18	then	then	RB
12350	3796	19	to	to	IN
12350	3796	20	every	every	DT
12350	3796	21	pint	pint	NN
12350	3796	22	of	of	IN
12350	3796	23	the	the	DT
12350	3796	24	cheesy	cheesy	JJ
12350	3796	25	substance	substance	NN
12350	3796	26	a	a	DT
12350	3796	27	tablespoon	tablespoon	NN
12350	3796	28	of	of	IN
12350	3796	29	butter	butter	NN
12350	3796	30	is	be	VBZ
12350	3796	31	added	add	VBN
12350	3796	32	and	and	CC
12350	3796	33	enough	enough	JJ
12350	3796	34	salt	salt	NN
12350	3796	35	to	to	TO
12350	3796	36	season	season	NN
12350	3796	37	it	-PRON-	PRP
12350	3796	38	palatably	palatably	RB
12350	3796	39	.	.	.
12350	3797	1	Then	then	RB
12350	3797	2	it	-PRON-	PRP
12350	3797	3	is	be	VBZ
12350	3797	4	whipped	whip	VBN
12350	3797	5	up	up	RP
12350	3797	6	with	with	IN
12350	3797	7	a	a	DT
12350	3797	8	fork	fork	NN
12350	3797	9	until	until	IN
12350	3797	10	it	-PRON-	PRP
12350	3797	11	is	be	VBZ
12350	3797	12	a	a	DT
12350	3797	13	smooth	smooth	JJ
12350	3797	14	paste	paste	NN
12350	3797	15	and	and	CC
12350	3797	16	enough	enough	JJ
12350	3797	17	put	put	VBD
12350	3797	18	on	on	RP
12350	3797	19	a	a	DT
12350	3797	20	plate	plate	NN
12350	3797	21	to	to	TO
12350	3797	22	make	make	VB
12350	3797	23	a	a	DT
12350	3797	24	little	little	JJ
12350	3797	25	brick	brick	NN
12350	3797	26	,	,	,
12350	3797	27	like	like	IN
12350	3797	28	a	a	DT
12350	3797	29	Philadelphia	Philadelphia	NNP
12350	3797	30	cheese	cheese	NN
12350	3797	31	.	.	.
12350	3798	1	With	with	IN
12350	3798	2	two	two	CD
12350	3798	3	knives	knife	NNS
12350	3798	4	,	,	,
12350	3798	5	one	one	CD
12350	3798	6	in	in	IN
12350	3798	7	each	each	DT
12350	3798	8	hand	hand	NN
12350	3798	9	,	,	,
12350	3798	10	lightly	lightly	RB
12350	3798	11	press	press	VBP
12350	3798	12	the	the	DT
12350	3798	13	cheese	cheese	NN
12350	3798	14	together	together	RB
12350	3798	15	in	in	IN
12350	3798	16	the	the	DT
12350	3798	17	shape	shape	NN
12350	3798	18	of	of	IN
12350	3798	19	a	a	DT
12350	3798	20	brick	brick	NN
12350	3798	21	,	,	,
12350	3798	22	smooth	smooth	VB
12350	3798	23	it	-PRON-	PRP
12350	3798	24	over	over	IN
12350	3798	25	the	the	DT
12350	3798	26	top	top	NN
12350	3798	27	and	and	CC
12350	3798	28	put	put	VBD
12350	3798	29	it	-PRON-	PRP
12350	3798	30	away	away	RB
12350	3798	31	to	to	IN
12350	3798	32	cool	cool	JJ
12350	3798	33	.	.	.
12350	3799	1	One	one	CD
12350	3799	2	quart	quart	NN
12350	3799	3	of	of	IN
12350	3799	4	rich	rich	JJ
12350	3799	5	sour	sour	JJ
12350	3799	6	milk	milk	NN
12350	3799	7	will	will	MD
12350	3799	8	make	make	VB
12350	3799	9	a	a	DT
12350	3799	10	good	good	JJ
12350	3799	11	sized	sized	JJ
12350	3799	12	cheese	cheese	NN
12350	3799	13	.	.	.
12350	3800	1	CHEESE	cheese	NN
12350	3800	2	BALLS	BALLS	NNP
12350	3800	3	,	,	,
12350	3800	4	No	no	NN
12350	3800	5	.	.	.
12350	3801	1	1	1	LS
12350	3801	2	Take	take	VB
12350	3801	3	one	one	CD
12350	3801	4	cake	cake	NN
12350	3801	5	of	of	IN
12350	3801	6	cream	cream	NN
12350	3801	7	cheese	cheese	NN
12350	3801	8	,	,	,
12350	3801	9	one	one	CD
12350	3801	10	-	-	HYPH
12350	3801	11	quarter	quarter	NN
12350	3801	12	of	of	IN
12350	3801	13	a	a	DT
12350	3801	14	pound	pound	NN
12350	3801	15	of	of	IN
12350	3801	16	chopped	chop	VBN
12350	3801	17	figs	fig	NNS
12350	3801	18	,	,	,
12350	3801	19	one	one	CD
12350	3801	20	-	-	HYPH
12350	3801	21	quarter	quarter	NN
12350	3801	22	of	of	IN
12350	3801	23	a	a	DT
12350	3801	24	pound	pound	NN
12350	3801	25	of	of	IN
12350	3801	26	chopped	chop	VBN
12350	3801	27	walnuts	walnut	NNS
12350	3801	28	,	,	,
12350	3801	29	roll	roll	VBP
12350	3801	30	into	into	IN
12350	3801	31	balls	ball	NNS
12350	3801	32	and	and	CC
12350	3801	33	serve	serve	VB
12350	3801	34	on	on	IN
12350	3801	35	lettuce	lettuce	NN
12350	3801	36	leaves	leave	NNS
12350	3801	37	.	.	.
12350	3802	1	CHEESE	cheese	NN
12350	3802	2	BALLS	BALLS	NNP
12350	3802	3	,	,	,
12350	3802	4	No	no	NN
12350	3802	5	.	.	.
12350	3803	1	2	2	CD
12350	3803	2	Mix	mix	VB
12350	3803	3	one	one	CD
12350	3803	4	cake	cake	NN
12350	3803	5	Neufchatel	Neufchatel	NNP
12350	3803	6	cheese	cheese	NN
12350	3803	7	,	,	,
12350	3803	8	a	a	DT
12350	3803	9	piece	piece	NN
12350	3803	10	of	of	IN
12350	3803	11	butter	butter	NN
12350	3803	12	the	the	DT
12350	3803	13	size	size	NN
12350	3803	14	of	of	IN
12350	3803	15	the	the	DT
12350	3803	16	cheese	cheese	NN
12350	3803	17	,	,	,
12350	3803	18	one	one	CD
12350	3803	19	tablespoon	tablespoon	NN
12350	3803	20	of	of	IN
12350	3803	21	cream	cream	NN
12350	3803	22	,	,	,
12350	3803	23	one	one	CD
12350	3803	24	-	-	HYPH
12350	3803	25	quarter	quarter	NN
12350	3803	26	teaspoon	teaspoon	NN
12350	3803	27	of	of	IN
12350	3803	28	salt	salt	NN
12350	3803	29	and	and	CC
12350	3803	30	six	six	CD
12350	3803	31	dashes	dash	NNS
12350	3803	32	of	of	IN
12350	3803	33	Tabasco	Tabasco	NNP
12350	3803	34	Sauce	Sauce	NNP
12350	3803	35	and	and	CC
12350	3803	36	form	form	VB
12350	3803	37	one	one	CD
12350	3803	38	large	large	JJ
12350	3803	39	ball	ball	NN
12350	3803	40	or	or	CC
12350	3803	41	several	several	JJ
12350	3803	42	small	small	JJ
12350	3803	43	ones	one	NNS
12350	3803	44	and	and	CC
12350	3803	45	roll	roll	NN
12350	3803	46	in	in	RP
12350	3803	47	chopped	chop	VBN
12350	3803	48	pecan	pecan	JJ
12350	3803	49	nuts	nut	NNS
12350	3803	50	.	.	.
12350	3804	1	CHEESE	cheese	NN
12350	3804	2	SOUFFLÉ	SOUFFLÉ	NNP
12350	3804	3	Dissolve	dissolve	VBP
12350	3804	4	one	one	CD
12350	3804	5	and	and	CC
12350	3804	6	one	one	CD
12350	3804	7	-	-	HYPH
12350	3804	8	half	half	NN
12350	3804	9	tablespoons	tablespoon	NNS
12350	3804	10	of	of	IN
12350	3804	11	butter	butter	NN
12350	3804	12	,	,	,
12350	3804	13	add	add	VB
12350	3804	14	one	one	CD
12350	3804	15	tablespoon	tablespoon	NN
12350	3804	16	of	of	IN
12350	3804	17	flour	flour	NN
12350	3804	18	,	,	,
12350	3804	19	stir	stir	VB
12350	3804	20	until	until	IN
12350	3804	21	it	-PRON-	PRP
12350	3804	22	loosens	loosen	VBZ
12350	3804	23	from	from	IN
12350	3804	24	the	the	DT
12350	3804	25	pan	pan	NN
12350	3804	26	;	;	:
12350	3804	27	add	add	VB
12350	3804	28	one	one	CD
12350	3804	29	and	and	CC
12350	3804	30	one	one	CD
12350	3804	31	-	-	HYPH
12350	3804	32	half	half	NN
12350	3804	33	cups	cup	NNS
12350	3804	34	of	of	IN
12350	3804	35	rich	rich	JJ
12350	3804	36	milk	milk	NN
12350	3804	37	,	,	,
12350	3804	38	pepper	pepper	NN
12350	3804	39	and	and	CC
12350	3804	40	salt	salt	NN
12350	3804	41	.	.	.
12350	3805	1	Take	take	VB
12350	3805	2	from	from	IN
12350	3805	3	the	the	DT
12350	3805	4	fire	fire	NN
12350	3805	5	,	,	,
12350	3805	6	add	add	VB
12350	3805	7	gradually	gradually	RB
12350	3805	8	four	four	CD
12350	3805	9	egg	egg	NN
12350	3805	10	yolks	yolk	NNS
12350	3805	11	and	and	CC
12350	3805	12	three	three	CD
12350	3805	13	-	-	HYPH
12350	3805	14	quarters	quarter	NNS
12350	3805	15	of	of	IN
12350	3805	16	a	a	DT
12350	3805	17	cup	cup	NN
12350	3805	18	of	of	IN
12350	3805	19	grated	grate	VBN
12350	3805	20	cheese	cheese	NN
12350	3805	21	,	,	,
12350	3805	22	then	then	RB
12350	3805	23	the	the	DT
12350	3805	24	stiffly	stiffly	NN
12350	3805	25	beaten	beat	VBN
12350	3805	26	whites	white	NNS
12350	3805	27	of	of	IN
12350	3805	28	eggs	egg	NNS
12350	3805	29	.	.	.
12350	3806	1	Bake	bake	VB
12350	3806	2	in	in	IN
12350	3806	3	a	a	DT
12350	3806	4	hot	hot	JJ
12350	3806	5	oven	oven	NN
12350	3806	6	in	in	IN
12350	3806	7	china	china	NNP
12350	3806	8	ramekins	ramekin	VBZ
12350	3806	9	about	about	IN
12350	3806	10	fifteen	fifteen	CD
12350	3806	11	minutes	minute	NNS
12350	3806	12	and	and	CC
12350	3806	13	serve	serve	VB
12350	3806	14	immediately	immediately	RB
12350	3806	15	.	.	.
12350	3807	1	CHEESE	cheese	NN
12350	3807	2	TIMBALS	timbal	VBZ
12350	3807	3	FOR	for	IN
12350	3807	4	TWELVE	twelve	CD
12350	3807	5	PEOPLE	PEOPLE	NNS
12350	3807	6	Take	take	VB
12350	3807	7	one	one	CD
12350	3807	8	pint	pint	NN
12350	3807	9	of	of	IN
12350	3807	10	milk	milk	NN
12350	3807	11	,	,	,
12350	3807	12	four	four	CD
12350	3807	13	tablespoons	tablespoon	NNS
12350	3807	14	of	of	IN
12350	3807	15	flour	flour	NN
12350	3807	16	,	,	,
12350	3807	17	and	and	CC
12350	3807	18	use	use	VB
12350	3807	19	enough	enough	JJ
12350	3807	20	of	of	IN
12350	3807	21	the	the	DT
12350	3807	22	milk	milk	NN
12350	3807	23	to	to	TO
12350	3807	24	dissolve	dissolve	VB
12350	3807	25	the	the	DT
12350	3807	26	flour	flour	NN
12350	3807	27	,	,	,
12350	3807	28	the	the	DT
12350	3807	29	balance	balance	NN
12350	3807	30	put	put	VBN
12350	3807	31	in	in	IN
12350	3807	32	double	double	JJ
12350	3807	33	boiler	boiler	NN
12350	3807	34	;	;	:
12350	3807	35	when	when	WRB
12350	3807	36	it	-PRON-	PRP
12350	3807	37	boils	boil	VBZ
12350	3807	38	,	,	,
12350	3807	39	add	add	VB
12350	3807	40	the	the	DT
12350	3807	41	dissolved	dissolve	VBN
12350	3807	42	flour	flour	NN
12350	3807	43	,	,	,
12350	3807	44	then	then	RB
12350	3807	45	add	add	VB
12350	3807	46	one	one	CD
12350	3807	47	-	-	HYPH
12350	3807	48	quarter	quarter	NN
12350	3807	49	pound	pound	NN
12350	3807	50	imported	import	VBN
12350	3807	51	Swiss	swiss	JJ
12350	3807	52	cheese	cheese	NN
12350	3807	53	grated	grate	VBD
12350	3807	54	.	.	.
12350	3808	1	Let	let	VB
12350	3808	2	these	these	DT
12350	3808	3	two	two	CD
12350	3808	4	boil	boil	NN
12350	3808	5	for	for	IN
12350	3808	6	fifteen	fifteen	CD
12350	3808	7	minutes	minute	NNS
12350	3808	8	;	;	:
12350	3808	9	when	when	WRB
12350	3808	10	cool	cool	JJ
12350	3808	11	,	,	,
12350	3808	12	add	add	VB
12350	3808	13	the	the	DT
12350	3808	14	yolks	yolk	NNS
12350	3808	15	of	of	IN
12350	3808	16	four	four	CD
12350	3808	17	eggs	egg	NNS
12350	3808	18	;	;	:
12350	3808	19	drop	drop	VB
12350	3808	20	one	one	CD
12350	3808	21	in	in	RP
12350	3808	22	at	at	IN
12350	3808	23	a	a	DT
12350	3808	24	time	time	NN
12350	3808	25	and	and	CC
12350	3808	26	beat	beat	VBD
12350	3808	27	,	,	,
12350	3808	28	then	then	RB
12350	3808	29	strain	strain	VB
12350	3808	30	through	through	IN
12350	3808	31	a	a	DT
12350	3808	32	fine	fine	JJ
12350	3808	33	sieve	sieve	NN
12350	3808	34	about	about	IN
12350	3808	35	ten	ten	CD
12350	3808	36	minutes	minute	NNS
12350	3808	37	before	before	IN
12350	3808	38	you	-PRON-	PRP
12350	3808	39	put	put	VBP
12350	3808	40	in	in	IN
12350	3808	41	the	the	DT
12350	3808	42	pans	pan	NNS
12350	3808	43	;	;	:
12350	3808	44	beat	beat	VBD
12350	3808	45	the	the	DT
12350	3808	46	whites	white	NNS
12350	3808	47	of	of	IN
12350	3808	48	two	two	CD
12350	3808	49	eggs	egg	NNS
12350	3808	50	and	and	CC
12350	3808	51	put	put	VBD
12350	3808	52	in	in	RP
12350	3808	53	the	the	DT
12350	3808	54	above	above	JJ
12350	3808	55	and	and	CC
12350	3808	56	mix	mix	VB
12350	3808	57	;	;	:
12350	3808	58	grease	grease	VB
12350	3808	59	timbal	timbal	JJ
12350	3808	60	forms	form	NNS
12350	3808	61	,	,	,
12350	3808	62	fill	fill	VB
12350	3808	63	three	three	CD
12350	3808	64	-	-	HYPH
12350	3808	65	quarters	quarter	NNS
12350	3808	66	full	full	JJ
12350	3808	67	only	only	RB
12350	3808	68	;	;	:
12350	3808	69	bake	bake	NN
12350	3808	70	in	in	IN
12350	3808	71	pan	pan	NN
12350	3808	72	of	of	IN
12350	3808	73	boiling	boil	VBG
12350	3808	74	water	water	NN
12350	3808	75	twenty	twenty	CD
12350	3808	76	minutes	minute	NNS
12350	3808	77	.	.	.
12350	3809	1	Let	let	VB
12350	3809	2	them	-PRON-	PRP
12350	3809	3	stand	stand	VB
12350	3809	4	about	about	RB
12350	3809	5	two	two	CD
12350	3809	6	minutes	minute	NNS
12350	3809	7	,	,	,
12350	3809	8	turn	turn	VB
12350	3809	9	out	out	RP
12350	3809	10	on	on	IN
12350	3809	11	little	little	JJ
12350	3809	12	plates	plate	NNS
12350	3809	13	,	,	,
12350	3809	14	and	and	CC
12350	3809	15	serve	serve	VB
12350	3809	16	with	with	IN
12350	3809	17	tomato	tomato	NNP
12350	3809	18	sauce	sauce	NN
12350	3809	19	,	,	,
12350	3809	20	a	a	DT
12350	3809	21	sprig	sprig	NN
12350	3809	22	of	of	IN
12350	3809	23	parsley	parsley	NNP
12350	3809	24	put	put	VBN
12350	3809	25	on	on	IN
12350	3809	26	top	top	NN
12350	3809	27	of	of	IN
12350	3809	28	each	each	DT
12350	3809	29	one	one	NN
12350	3809	30	.	.	.
12350	3810	1	WELSH	WELSH	NNP
12350	3810	2	RAREBIT	RAREBIT	NNP
12350	3810	3	Melt	Melt	NNP
12350	3810	4	one	one	CD
12350	3810	5	tablespoon	tablespoon	NN
12350	3810	6	of	of	IN
12350	3810	7	butter	butter	NN
12350	3810	8	,	,	,
12350	3810	9	add	add	VB
12350	3810	10	two	two	CD
12350	3810	11	cups	cup	NNS
12350	3810	12	finely	finely	RB
12350	3810	13	cut	cut	VBD
12350	3810	14	American	american	JJ
12350	3810	15	cheese	cheese	NN
12350	3810	16	,	,	,
12350	3810	17	when	when	WRB
12350	3810	18	it	-PRON-	PRP
12350	3810	19	melts	melt	VBZ
12350	3810	20	add	add	VB
12350	3810	21	one	one	CD
12350	3810	22	-	-	HYPH
12350	3810	23	half	half	NN
12350	3810	24	cup	cup	NN
12350	3810	25	of	of	IN
12350	3810	26	milk	milk	NN
12350	3810	27	or	or	CC
12350	3810	28	stale	stale	JJ
12350	3810	29	beer	beer	NN
12350	3810	30	,	,	,
12350	3810	31	keep	keep	VB
12350	3810	32	stirring	stir	VBG
12350	3810	33	until	until	IN
12350	3810	34	it	-PRON-	PRP
12350	3810	35	is	be	VBZ
12350	3810	36	smooth	smooth	JJ
12350	3810	37	.	.	.
12350	3811	1	Add	add	VB
12350	3811	2	one	one	CD
12350	3811	3	-	-	HYPH
12350	3811	4	half	half	NN
12350	3811	5	teaspoon	teaspoon	NN
12350	3811	6	of	of	IN
12350	3811	7	English	english	JJ
12350	3811	8	mustard	mustard	NN
12350	3811	9	,	,	,
12350	3811	10	two	two	CD
12350	3811	11	beaten	beat	VBN
12350	3811	12	eggs	egg	NNS
12350	3811	13	.	.	.
12350	3812	1	Cook	cook	VB
12350	3812	2	one	one	CD
12350	3812	3	minute	minute	NN
12350	3812	4	longer	long	RBR
12350	3812	5	and	and	CC
12350	3812	6	salt	salt	VB
12350	3812	7	to	to	IN
12350	3812	8	taste	taste	NN
12350	3812	9	.	.	.
12350	3813	1	Serve	serve	VB
12350	3813	2	on	on	IN
12350	3813	3	toast	toast	NN
12350	3813	4	.	.	.
12350	3814	1	GOLDEN	GOLDEN	NNP
12350	3814	2	BUCK	BUCK	NNP
12350	3814	3	One	one	CD
12350	3814	4	pound	pound	NN
12350	3814	5	of	of	IN
12350	3814	6	cheese	cheese	NN
12350	3814	7	,	,	,
12350	3814	8	one	one	CD
12350	3814	9	-	-	HYPH
12350	3814	10	eighth	eighth	JJ
12350	3814	11	pound	pound	NN
12350	3814	12	of	of	IN
12350	3814	13	butter	butter	NN
12350	3814	14	,	,	,
12350	3814	15	one	one	CD
12350	3814	16	-	-	HYPH
12350	3814	17	half	half	NN
12350	3814	18	glass	glass	NN
12350	3814	19	of	of	IN
12350	3814	20	ale	ale	NN
12350	3814	21	,	,	,
12350	3814	22	one	one	CD
12350	3814	23	teaspoon	teaspoon	NN
12350	3814	24	of	of	IN
12350	3814	25	mustard	mustard	NN
12350	3814	26	,	,	,
12350	3814	27	one	one	CD
12350	3814	28	egg	egg	NN
12350	3814	29	(	(	-LRB-
12350	3814	30	well	well	RB
12350	3814	31	beaten	beat	VBN
12350	3814	32	)	)	-RRB-
12350	3814	33	,	,	,
12350	3814	34	and	and	CC
12350	3814	35	salt	salt	NN
12350	3814	36	and	and	CC
12350	3814	37	paprika	paprika	NNS
12350	3814	38	.	.	.
12350	3815	1	Put	put	VB
12350	3815	2	butter	butter	NN
12350	3815	3	in	in	IN
12350	3815	4	pan	pan	NN
12350	3815	5	,	,	,
12350	3815	6	and	and	CC
12350	3815	7	when	when	WRB
12350	3815	8	melted	melt	VBN
12350	3815	9	add	add	NN
12350	3815	10	cheese	cheese	NN
12350	3815	11	cut	cut	VBD
12350	3815	12	up	up	RP
12350	3815	13	or	or	CC
12350	3815	14	grated	grate	VBN
12350	3815	15	;	;	:
12350	3815	16	stir	stir	NN
12350	3815	17	,	,	,
12350	3815	18	and	and	CC
12350	3815	19	as	as	IN
12350	3815	20	cheese	cheese	NN
12350	3815	21	melts	melt	NNS
12350	3815	22	,	,	,
12350	3815	23	add	add	VB
12350	3815	24	ale	ale	NN
12350	3815	25	.	.	.
12350	3816	1	When	when	WRB
12350	3816	2	it	-PRON-	PRP
12350	3816	3	begins	begin	VBZ
12350	3816	4	to	to	TO
12350	3816	5	bubble	bubble	VB
12350	3816	6	,	,	,
12350	3816	7	add	add	VB
12350	3816	8	egg	egg	NN
12350	3816	9	well	well	RB
12350	3816	10	beaten	beat	VBN
12350	3816	11	.	.	.
12350	3817	1	Stir	stir	VB
12350	3817	2	continually	continually	RB
12350	3817	3	to	to	TO
12350	3817	4	keep	keep	VB
12350	3817	5	from	from	IN
12350	3817	6	getting	get	VBG
12350	3817	7	stringy	stringy	NN
12350	3817	8	.	.	.
12350	3818	1	In	in	IN
12350	3818	2	two	two	CD
12350	3818	3	or	or	CC
12350	3818	4	three	three	CD
12350	3818	5	minutes	minute	NNS
12350	3818	6	it	-PRON-	PRP
12350	3818	7	will	will	MD
12350	3818	8	be	be	VB
12350	3818	9	ready	ready	JJ
12350	3818	10	to	to	TO
12350	3818	11	serve	serve	VB
12350	3818	12	.	.	.
12350	3819	1	Pour	pour	VB
12350	3819	2	over	over	IN
12350	3819	3	hot	hot	JJ
12350	3819	4	buttered	buttered	JJ
12350	3819	5	toast	toast	NN
12350	3819	6	.	.	.
12350	3820	1	This	this	DT
12350	3820	2	quantity	quantity	NN
12350	3820	3	is	be	VBZ
12350	3820	4	sufficient	sufficient	JJ
12350	3820	5	for	for	IN
12350	3820	6	four	four	CD
12350	3820	7	persons	person	NNS
12350	3820	8	.	.	.
12350	3821	1	CHEESE	cheese	NN
12350	3821	2	BREAD	BREAD	NNS
12350	3821	3	Take	take	VBP
12350	3821	4	six	six	CD
12350	3821	5	thick	thick	JJ
12350	3821	6	slices	slice	NNS
12350	3821	7	of	of	IN
12350	3821	8	stale	stale	JJ
12350	3821	9	bread	bread	NN
12350	3821	10	,	,	,
12350	3821	11	well	well	RB
12350	3821	12	buttered	butter	VBD
12350	3821	13	;	;	:
12350	3821	14	cut	cut	VB
12350	3821	15	them	-PRON-	PRP
12350	3821	16	in	in	IN
12350	3821	17	two	two	CD
12350	3821	18	;	;	:
12350	3821	19	dip	dip	NN
12350	3821	20	into	into	IN
12350	3821	21	milk	milk	NN
12350	3821	22	;	;	:
12350	3821	23	then	then	RB
12350	3821	24	place	place	VB
12350	3821	25	in	in	IN
12350	3821	26	a	a	DT
12350	3821	27	baking	baking	NN
12350	3821	28	dish	dish	NN
12350	3821	29	,	,	,
12350	3821	30	with	with	IN
12350	3821	31	alternating	alternate	VBG
12350	3821	32	layers	layer	NNS
12350	3821	33	of	of	IN
12350	3821	34	thinly	thinly	RB
12350	3821	35	sliced	sliced	JJ
12350	3821	36	cheese	cheese	NN
12350	3821	37	,	,	,
12350	3821	38	having	have	VBG
12350	3821	39	cheese	cheese	NN
12350	3821	40	for	for	IN
12350	3821	41	top	top	NN
12350	3821	42	.	.	.
12350	3822	1	Add	add	VB
12350	3822	2	half	half	PDT
12350	3822	3	a	a	DT
12350	3822	4	cup	cup	NN
12350	3822	5	of	of	IN
12350	3822	6	milk	milk	NN
12350	3822	7	,	,	,
12350	3822	8	into	into	IN
12350	3822	9	which	which	WDT
12350	3822	10	a	a	DT
12350	3822	11	half	half	JJ
12350	3822	12	teaspoon	teaspoon	NN
12350	3822	13	of	of	IN
12350	3822	14	dry	dry	JJ
12350	3822	15	mustard	mustard	NN
12350	3822	16	has	have	VBZ
12350	3822	17	been	be	VBN
12350	3822	18	put	put	VBN
12350	3822	19	.	.	.
12350	3823	1	Bake	bake	VB
12350	3823	2	in	in	IN
12350	3823	3	quick	quick	JJ
12350	3823	4	oven	oven	JJ
12350	3823	5	fifteen	fifteen	CD
12350	3823	6	minutes	minute	NNS
12350	3823	7	.	.	.
12350	3824	1	Serve	serve	VB
12350	3824	2	at	at	IN
12350	3824	3	once	once	RB
12350	3824	4	.	.	.
12350	3825	1	GREEN	green	JJ
12350	3825	2	CORN	CORN	NNS
12350	3825	3	,	,	,
12350	3825	4	TOMATOES	tomatoes	NN
12350	3825	5	AND	and	CC
12350	3825	6	CHEESE	cheese	NN
12350	3825	7	Into	into	IN
12350	3825	8	one	one	CD
12350	3825	9	tablespoon	tablespoon	NN
12350	3825	10	of	of	IN
12350	3825	11	melted	melted	JJ
12350	3825	12	butter	butter	NN
12350	3825	13	stir	stir	NN
12350	3825	14	two	two	CD
12350	3825	15	cups	cup	NNS
12350	3825	16	of	of	IN
12350	3825	17	grated	grate	VBN
12350	3825	18	cheese	cheese	NN
12350	3825	19	until	until	IN
12350	3825	20	it	-PRON-	PRP
12350	3825	21	,	,	,
12350	3825	22	too	too	RB
12350	3825	23	,	,	,
12350	3825	24	is	be	VBZ
12350	3825	25	melted	melt	VBN
12350	3825	26	.	.	.
12350	3826	1	Add	add	VB
12350	3826	2	three	three	CD
12350	3826	3	-	-	HYPH
12350	3826	4	quarters	quarter	NNS
12350	3826	5	of	of	IN
12350	3826	6	a	a	DT
12350	3826	7	cup	cup	NN
12350	3826	8	of	of	IN
12350	3826	9	canned	can	VBN
12350	3826	10	or	or	CC
12350	3826	11	grated	grate	VBN
12350	3826	12	fresh	fresh	JJ
12350	3826	13	corn	corn	NN
12350	3826	14	,	,	,
12350	3826	15	one	one	CD
12350	3826	16	ripe	ripe	JJ
12350	3826	17	green	green	JJ
12350	3826	18	pepper	pepper	NN
12350	3826	19	,	,	,
12350	3826	20	stir	stir	VB
12350	3826	21	them	-PRON-	PRP
12350	3826	22	,	,	,
12350	3826	23	add	add	VB
12350	3826	24	one	one	CD
12350	3826	25	egg	egg	NN
12350	3826	26	yolk	yolk	NNP
12350	3826	27	mixed	mix	VBN
12350	3826	28	with	with	IN
12350	3826	29	one	one	CD
12350	3826	30	-	-	HYPH
12350	3826	31	half	half	NN
12350	3826	32	cup	cup	NN
12350	3826	33	of	of	IN
12350	3826	34	tomato	tomato	NNP
12350	3826	35	purée	purée	NNP
12350	3826	36	,	,	,
12350	3826	37	one	one	CD
12350	3826	38	teaspoon	teaspoon	NN
12350	3826	39	of	of	IN
12350	3826	40	salt	salt	NN
12350	3826	41	,	,	,
12350	3826	42	one	one	CD
12350	3826	43	-	-	HYPH
12350	3826	44	half	half	NN
12350	3826	45	teaspoon	teaspoon	NN
12350	3826	46	of	of	IN
12350	3826	47	paprika	paprika	NNS
12350	3826	48	.	.	.
12350	3827	1	Toast	toast	NN
12350	3827	2	five	five	CD
12350	3827	3	slices	slice	NNS
12350	3827	4	of	of	IN
12350	3827	5	bread	bread	NN
12350	3827	6	and	and	CC
12350	3827	7	pour	pour	VB
12350	3827	8	this	this	DT
12350	3827	9	mixture	mixture	NN
12350	3827	10	over	over	IN
12350	3827	11	it	-PRON-	PRP
12350	3827	12	.	.	.
12350	3828	1	Serve	serve	VB
12350	3828	2	hot	hot	JJ
12350	3828	3	.	.	.
12350	3829	1	RICE	rice	NN
12350	3829	2	AND	and	CC
12350	3829	3	CHEESE	cheese	NN
12350	3829	4	Melt	melt	NN
12350	3829	5	two	two	CD
12350	3829	6	ounces	ounce	NNS
12350	3829	7	of	of	IN
12350	3829	8	butter	butter	NN
12350	3829	9	in	in	IN
12350	3829	10	a	a	DT
12350	3829	11	stew	stew	NN
12350	3829	12	-	-	HYPH
12350	3829	13	pan	pan	NN
12350	3829	14	;	;	:
12350	3829	15	fry	fry	NN
12350	3829	16	in	in	IN
12350	3829	17	the	the	DT
12350	3829	18	buttery	buttery	NN
12350	3829	19	finely	finely	RB
12350	3829	20	minced	mince	VBD
12350	3829	21	onion	onion	NN
12350	3829	22	.	.	.
12350	3830	1	When	when	WRB
12350	3830	2	this	this	DT
12350	3830	3	is	be	VBZ
12350	3830	4	of	of	IN
12350	3830	5	a	a	DT
12350	3830	6	nice	nice	JJ
12350	3830	7	golden	golden	JJ
12350	3830	8	color	color	NN
12350	3830	9	stir	stir	VBP
12350	3830	10	into	into	IN
12350	3830	11	it	-PRON-	PRP
12350	3830	12	a	a	DT
12350	3830	13	quarter	quarter	NN
12350	3830	14	of	of	IN
12350	3830	15	a	a	DT
12350	3830	16	pound	pound	NN
12350	3830	17	of	of	IN
12350	3830	18	well	well	RB
12350	3830	19	-	-	HYPH
12350	3830	20	boiled	boil	VBN
12350	3830	21	rice	rice	NN
12350	3830	22	.	.	.
12350	3831	1	Work	work	VB
12350	3831	2	it	-PRON-	PRP
12350	3831	3	well	well	RB
12350	3831	4	with	with	IN
12350	3831	5	a	a	DT
12350	3831	6	fork	fork	NN
12350	3831	7	and	and	CC
12350	3831	8	then	then	RB
12350	3831	9	pour	pour	VB
12350	3831	10	all	all	DT
12350	3831	11	into	into	IN
12350	3831	12	a	a	DT
12350	3831	13	buttered	butter	VBN
12350	3831	14	pie	pie	NN
12350	3831	15	dish	dish	NN
12350	3831	16	.	.	.
12350	3832	1	Dredge	dredge	VB
12350	3832	2	over	over	RP
12350	3832	3	with	with	IN
12350	3832	4	a	a	DT
12350	3832	5	good	good	JJ
12350	3832	6	coating	coating	NN
12350	3832	7	of	of	IN
12350	3832	8	grated	grate	VBN
12350	3832	9	cheese	cheese	NN
12350	3832	10	,	,	,
12350	3832	11	sprinkle	sprinkle	VB
12350	3832	12	the	the	DT
12350	3832	13	surface	surface	NN
12350	3832	14	with	with	IN
12350	3832	15	melted	melted	JJ
12350	3832	16	butter	butter	NN
12350	3832	17	and	and	CC
12350	3832	18	bake	bake	NN
12350	3832	19	until	until	IN
12350	3832	20	nicely	nicely	RB
12350	3832	21	browned	brown	VBN
12350	3832	22	.	.	.
12350	3833	1	MACARONI	MACARONI	NNP
12350	3833	2	AND	and	CC
12350	3833	3	CHEESE	CHEESE	NNP
12350	3833	4	Break	Break	NNP
12350	3833	5	three	three	CD
12350	3833	6	ounces	ounce	NNS
12350	3833	7	of	of	IN
12350	3833	8	macaroni	macaroni	NNP
12350	3833	9	--	--	:
12350	3833	10	noodles	noodle	NNS
12350	3833	11	or	or	CC
12350	3833	12	spaghetti	spaghetti	NN
12350	3833	13	answer	answer	VBP
12350	3833	14	equally	equally	RB
12350	3833	15	well	well	RB
12350	3833	16	--	--	:
12350	3833	17	into	into	IN
12350	3833	18	small	small	JJ
12350	3833	19	pieces	piece	NNS
12350	3833	20	,	,	,
12350	3833	21	boil	boil	VBP
12350	3833	22	in	in	IN
12350	3833	23	rapidly	rapidly	RB
12350	3833	24	boiling	boil	VBG
12350	3833	25	salted	salt	VBN
12350	3833	26	water	water	NN
12350	3833	27	;	;	:
12350	3833	28	when	when	WRB
12350	3833	29	tender	tender	NN
12350	3833	30	drain	drain	NN
12350	3833	31	off	off	IN
12350	3833	32	the	the	DT
12350	3833	33	water	water	NN
12350	3833	34	and	and	CC
12350	3833	35	add	add	VB
12350	3833	36	half	half	PDT
12350	3833	37	a	a	DT
12350	3833	38	pint	pint	NN
12350	3833	39	of	of	IN
12350	3833	40	milk	milk	NN
12350	3833	41	;	;	,
12350	3833	42	cook	cook	VB
12350	3833	43	slowly	slowly	RB
12350	3833	44	till	till	IN
12350	3833	45	the	the	DT
12350	3833	46	macaroni	macaroni	NNP
12350	3833	47	has	have	VBZ
12350	3833	48	absorbed	absorb	VBN
12350	3833	49	most	most	JJS
12350	3833	50	of	of	IN
12350	3833	51	the	the	DT
12350	3833	52	milk	milk	NN
12350	3833	53	.	.	.
12350	3834	1	To	to	TO
12350	3834	2	half	half	PDT
12350	3834	3	a	a	DT
12350	3834	4	pint	pint	NN
12350	3834	5	of	of	IN
12350	3834	6	thick	thick	JJ
12350	3834	7	white	white	JJ
12350	3834	8	sauce	sauce	NN
12350	3834	9	add	add	VBP
12350	3834	10	two	two	CD
12350	3834	11	ounces	ounce	NNS
12350	3834	12	of	of	IN
12350	3834	13	grated	grate	VBN
12350	3834	14	cheese	cheese	NN
12350	3834	15	and	and	CC
12350	3834	16	mix	mix	VB
12350	3834	17	with	with	IN
12350	3834	18	the	the	DT
12350	3834	19	macaroni	macaroni	NN
12350	3834	20	;	;	:
12350	3834	21	last	last	JJ
12350	3834	22	of	of	IN
12350	3834	23	all	all	DT
12350	3834	24	add	add	VB
12350	3834	25	two	two	CD
12350	3834	26	well	well	RB
12350	3834	27	-	-	HYPH
12350	3834	28	beaten	beat	VBN
12350	3834	29	eggs	egg	NNS
12350	3834	30	.	.	.
12350	3835	1	Butter	butter	VB
12350	3835	2	a	a	DT
12350	3835	3	pudding	pudding	JJ
12350	3835	4	mold	mold	NN
12350	3835	5	,	,	,
12350	3835	6	sprinkle	sprinkle	VB
12350	3835	7	it	-PRON-	PRP
12350	3835	8	with	with	IN
12350	3835	9	browned	brown	VBN
12350	3835	10	bread	bread	NN
12350	3835	11	crumbs	crumb	NNS
12350	3835	12	and	and	CC
12350	3835	13	pour	pour	VBP
12350	3835	14	in	in	IN
12350	3835	15	the	the	DT
12350	3835	16	macaroni	macaroni	JJ
12350	3835	17	mixture	mixture	NN
12350	3835	18	;	;	:
12350	3835	19	steam	steam	NN
12350	3835	20	gently	gently	RB
12350	3835	21	for	for	IN
12350	3835	22	about	about	RB
12350	3835	23	half	half	PDT
12350	3835	24	an	an	DT
12350	3835	25	hour	hour	NN
12350	3835	26	,	,	,
12350	3835	27	turn	turn	VB
12350	3835	28	out	out	RP
12350	3835	29	and	and	CC
12350	3835	30	fill	fill	VB
12350	3835	31	the	the	DT
12350	3835	32	centre	centre	NN
12350	3835	33	with	with	IN
12350	3835	34	stewed	stew	VBN
12350	3835	35	tomatoes	tomato	NNS
12350	3835	36	and	and	CC
12350	3835	37	mushrooms	mushroom	NNS
12350	3835	38	.	.	.
12350	3836	1	CHEESE	cheese	NN
12350	3836	2	OMELET	omelet	VBP
12350	3836	3	Cook	Cook	NNP
12350	3836	4	in	in	IN
12350	3836	5	double	double	JJ
12350	3836	6	boiler	boiler	NN
12350	3836	7	one	one	CD
12350	3836	8	cup	cup	NN
12350	3836	9	of	of	IN
12350	3836	10	milk	milk	NN
12350	3836	11	,	,	,
12350	3836	12	add	add	VB
12350	3836	13	one	one	CD
12350	3836	14	tablespoon	tablespoon	NN
12350	3836	15	of	of	IN
12350	3836	16	butter	butter	NN
12350	3836	17	,	,	,
12350	3836	18	one	one	CD
12350	3836	19	tablespoon	tablespoon	NN
12350	3836	20	of	of	IN
12350	3836	21	flour	flour	NN
12350	3836	22	blended	blend	VBN
12350	3836	23	together	together	RB
12350	3836	24	and	and	CC
12350	3836	25	cook	cook	VB
12350	3836	26	till	till	IN
12350	3836	27	thick	thick	JJ
12350	3836	28	;	;	:
12350	3836	29	one	one	CD
12350	3836	30	cup	cup	NN
12350	3836	31	of	of	IN
12350	3836	32	cheese	cheese	NN
12350	3836	33	cut	cut	VBD
12350	3836	34	up	up	RP
12350	3836	35	added	add	VBD
12350	3836	36	,	,	,
12350	3836	37	and	and	CC
12350	3836	38	stir	stir	VB
12350	3836	39	till	till	IN
12350	3836	40	dissolved	dissolve	VBN
12350	3836	41	.	.	.
12350	3837	1	Remove	remove	VB
12350	3837	2	from	from	IN
12350	3837	3	fire	fire	NN
12350	3837	4	and	and	CC
12350	3837	5	stir	stir	VB
12350	3837	6	in	in	IN
12350	3837	7	yolks	yolk	NNS
12350	3837	8	of	of	IN
12350	3837	9	four	four	CD
12350	3837	10	eggs	egg	NNS
12350	3837	11	beaten	beat	VBN
12350	3837	12	,	,	,
12350	3837	13	one	one	CD
12350	3837	14	-	-	HYPH
12350	3837	15	half	half	NN
12350	3837	16	teaspoon	teaspoon	NN
12350	3837	17	of	of	IN
12350	3837	18	salt	salt	NN
12350	3837	19	(	(	-LRB-
12350	3837	20	pepper	pepper	NN
12350	3837	21	)	)	-RRB-
12350	3837	22	.	.	.
12350	3838	1	Fold	fold	VB
12350	3838	2	in	in	IN
12350	3838	3	whites	white	NNS
12350	3838	4	of	of	IN
12350	3838	5	four	four	CD
12350	3838	6	eggs	egg	NNS
12350	3838	7	beaten	beat	VBN
12350	3838	8	stiff	stiff	JJ
12350	3838	9	and	and	CC
12350	3838	10	a	a	DT
12350	3838	11	pinch	pinch	NN
12350	3838	12	of	of	IN
12350	3838	13	baking	baking	NN
12350	3838	14	powder	powder	NN
12350	3838	15	.	.	.
12350	3839	1	Bake	bake	VB
12350	3839	2	in	in	RP
12350	3839	3	a	a	DT
12350	3839	4	buttered	butter	VBN
12350	3839	5	dish	dish	NN
12350	3839	6	one	one	CD
12350	3839	7	-	-	HYPH
12350	3839	8	half	half	NN
12350	3839	9	hour	hour	NN
12350	3839	10	.	.	.
12350	3840	1	CHEESE	cheese	NN
12350	3840	2	AND	and	CC
12350	3840	3	SWEET	SWEET	NNP
12350	3840	4	GREEN	green	JJ
12350	3840	5	PEPPERS	pepper	NNS
12350	3840	6	Cheese	cheese	NN
12350	3840	7	and	and	CC
12350	3840	8	peppers	pepper	NNS
12350	3840	9	make	make	VBP
12350	3840	10	a	a	DT
12350	3840	11	very	very	RB
12350	3840	12	nice	nice	JJ
12350	3840	13	combination	combination	NN
12350	3840	14	.	.	.
12350	3841	1	Melt	melt	NN
12350	3841	2	two	two	CD
12350	3841	3	ounces	ounce	NNS
12350	3841	4	of	of	IN
12350	3841	5	cheese	cheese	NN
12350	3841	6	,	,	,
12350	3841	7	add	add	VB
12350	3841	8	a	a	DT
12350	3841	9	tablespoon	tablespoon	NN
12350	3841	10	of	of	IN
12350	3841	11	chopped	chop	VBN
12350	3841	12	peppers	pepper	NNS
12350	3841	13	and	and	CC
12350	3841	14	the	the	DT
12350	3841	15	same	same	JJ
12350	3841	16	amount	amount	NN
12350	3841	17	of	of	IN
12350	3841	18	butter	butter	NN
12350	3841	19	,	,	,
12350	3841	20	a	a	DT
12350	3841	21	little	little	JJ
12350	3841	22	paprika	paprika	NNS
12350	3841	23	,	,	,
12350	3841	24	salt	salt	NN
12350	3841	25	,	,	,
12350	3841	26	and	and	CC
12350	3841	27	if	if	IN
12350	3841	28	liked	like	VBN
12350	3841	29	,	,	,
12350	3841	30	mustard	mustard	NN
12350	3841	31	.	.	.
12350	3842	1	When	when	WRB
12350	3842	2	the	the	DT
12350	3842	3	ingredients	ingredient	NNS
12350	3842	4	have	have	VBP
12350	3842	5	been	be	VBN
12350	3842	6	well	well	RB
12350	3842	7	blended	blend	VBN
12350	3842	8	pour	pour	NN
12350	3842	9	the	the	DT
12350	3842	10	mixture	mixture	NN
12350	3842	11	on	on	IN
12350	3842	12	hot	hot	JJ
12350	3842	13	buttered	buttered	JJ
12350	3842	14	toast	toast	NN
12350	3842	15	and	and	CC
12350	3842	16	serve	serve	VB
12350	3842	17	.	.	.
12350	3843	1	CHEESE	CHEESE	NNP
12350	3843	2	FONDUE	FONDUE	NNP
12350	3843	3	Soak	Soak	NNP
12350	3843	4	one	one	CD
12350	3843	5	-	-	HYPH
12350	3843	6	half	half	NN
12350	3843	7	cup	cup	NN
12350	3843	8	of	of	IN
12350	3843	9	bread	bread	NN
12350	3843	10	crumbs	crumb	NNS
12350	3843	11	in	in	IN
12350	3843	12	one	one	CD
12350	3843	13	scant	scant	JJ
12350	3843	14	cup	cup	NN
12350	3843	15	of	of	IN
12350	3843	16	milk	milk	NN
12350	3843	17	;	;	,
12350	3843	18	dissolve	dissolve	VB
12350	3843	19	a	a	DT
12350	3843	20	speck	speck	NN
12350	3843	21	of	of	IN
12350	3843	22	bicarbonate	bicarbonate	NN
12350	3843	23	of	of	IN
12350	3843	24	soda	soda	NN
12350	3843	25	in	in	IN
12350	3843	26	a	a	DT
12350	3843	27	drop	drop	NN
12350	3843	28	of	of	IN
12350	3843	29	hot	hot	JJ
12350	3843	30	water	water	NN
12350	3843	31	and	and	CC
12350	3843	32	add	add	VB
12350	3843	33	to	to	IN
12350	3843	34	the	the	DT
12350	3843	35	milk	milk	NN
12350	3843	36	,	,	,
12350	3843	37	one	one	CD
12350	3843	38	egg	egg	NN
12350	3843	39	,	,	,
12350	3843	40	yolk	yolk	NN
12350	3843	41	and	and	CC
12350	3843	42	white	white	NNP
12350	3843	43	beaten	beat	VBN
12350	3843	44	separately	separately	RB
12350	3843	45	,	,	,
12350	3843	46	one	one	CD
12350	3843	47	-	-	HYPH
12350	3843	48	half	half	NN
12350	3843	49	cup	cup	NN
12350	3843	50	of	of	IN
12350	3843	51	dry	dry	JJ
12350	3843	52	cheese	cheese	NN
12350	3843	53	grated	grate	VBN
12350	3843	54	,	,	,
12350	3843	55	one	one	CD
12350	3843	56	tablespoon	tablespoon	NN
12350	3843	57	of	of	IN
12350	3843	58	butter	butter	NN
12350	3843	59	,	,	,
12350	3843	60	salt	salt	NN
12350	3843	61	and	and	CC
12350	3843	62	pepper	pepper	NN
12350	3843	63	to	to	TO
12350	3843	64	taste	taste	NN
12350	3843	65	,	,	,
12350	3843	66	beat	beat	VBD
12350	3843	67	well	well	RB
12350	3843	68	,	,	,
12350	3843	69	pour	pour	VB
12350	3843	70	into	into	IN
12350	3843	71	a	a	DT
12350	3843	72	well	well	RB
12350	3843	73	buttered	butter	VBN
12350	3843	74	baking	baking	NN
12350	3843	75	dish	dish	NN
12350	3843	76	,	,	,
12350	3843	77	strew	strew	VBD
12350	3843	78	dry	dry	JJ
12350	3843	79	crumbs	crumb	NNS
12350	3843	80	moistened	moisten	VBN
12350	3843	81	with	with	IN
12350	3843	82	butter	butter	NN
12350	3843	83	over	over	IN
12350	3843	84	the	the	DT
12350	3843	85	top	top	NN
12350	3843	86	,	,	,
12350	3843	87	and	and	CC
12350	3843	88	bake	bake	VB
12350	3843	89	in	in	RP
12350	3843	90	a	a	DT
12350	3843	91	hot	hot	JJ
12350	3843	92	oven	oven	NN
12350	3843	93	until	until	IN
12350	3843	94	light	light	NNP
12350	3843	95	brown	brown	NNP
12350	3843	96	.	.	.
12350	3844	1	Serve	serve	VB
12350	3844	2	at	at	IN
12350	3844	3	once	once	RB
12350	3844	4	in	in	IN
12350	3844	5	the	the	DT
12350	3844	6	dish	dish	NN
12350	3844	7	in	in	IN
12350	3844	8	which	which	WDT
12350	3844	9	it	-PRON-	PRP
12350	3844	10	is	be	VBZ
12350	3844	11	baked	baked	JJ
12350	3844	12	.	.	.
12350	3845	1	TOMATOES	TOMATOES	NNP
12350	3845	2	,	,	,
12350	3845	3	EGGS	EGGS	NNP
12350	3845	4	AND	and	CC
12350	3845	5	CHEESE	CHEESE	NNP
12350	3845	6	(	(	-LRB-
12350	3845	7	HUNGARIAN	HUNGARIAN	NNP
12350	3845	8	STYLE	STYLE	NNP
12350	3845	9	)	)	-RRB-
12350	3845	10	Place	place	NN
12350	3845	11	two	two	CD
12350	3845	12	tablespoons	tablespoon	NNS
12350	3845	13	of	of	IN
12350	3845	14	butter	butter	NN
12350	3845	15	in	in	IN
12350	3845	16	a	a	DT
12350	3845	17	pan	pan	NN
12350	3845	18	(	(	-LRB-
12350	3845	19	after	after	IN
12350	3845	20	having	have	VBG
12350	3845	21	the	the	DT
12350	3845	22	water	water	NN
12350	3845	23	boil	boil	VB
12350	3845	24	to	to	TO
12350	3845	25	heat	heat	VB
12350	3845	26	the	the	DT
12350	3845	27	pan	pan	NN
12350	3845	28	)	)	-RRB-
12350	3845	29	.	.	.
12350	3846	1	Let	let	VB
12350	3846	2	butter	butter	NN
12350	3846	3	melt	melt	NN
12350	3846	4	,	,	,
12350	3846	5	add	add	VB
12350	3846	6	one	one	CD
12350	3846	7	small	small	JJ
12350	3846	8	onion	onion	NN
12350	3846	9	chopped	chop	VBD
12350	3846	10	fine	fine	JJ
12350	3846	11	and	and	CC
12350	3846	12	cook	cook	NN
12350	3846	13	until	until	IN
12350	3846	14	soft	soft	JJ
12350	3846	15	,	,	,
12350	3846	16	a	a	DT
12350	3846	17	pint	pint	NN
12350	3846	18	of	of	IN
12350	3846	19	tomatoes	tomato	NNS
12350	3846	20	strained	strain	VBN
12350	3846	21	and	and	CC
12350	3846	22	let	let	VB
12350	3846	23	come	come	VB
12350	3846	24	to	to	IN
12350	3846	25	a	a	DT
12350	3846	26	boil	boil	NN
12350	3846	27	;	;	:
12350	3846	28	add	add	VB
12350	3846	29	one	one	CD
12350	3846	30	-	-	HYPH
12350	3846	31	half	half	NN
12350	3846	32	pound	pound	NN
12350	3846	33	mild	mild	JJ
12350	3846	34	cheese	cheese	NN
12350	3846	35	cut	cut	VBN
12350	3846	36	fine	fine	RB
12350	3846	37	;	;	:
12350	3846	38	and	and	CC
12350	3846	39	stir	stir	VB
12350	3846	40	until	until	IN
12350	3846	41	smooth	smooth	JJ
12350	3846	42	.	.	.
12350	3847	1	Break	break	VB
12350	3847	2	in	in	IN
12350	3847	3	three	three	CD
12350	3847	4	eggs	egg	NNS
12350	3847	5	and	and	CC
12350	3847	6	stir	stir	VB
12350	3847	7	hard	hard	RB
12350	3847	8	until	until	IN
12350	3847	9	eggs	egg	NNS
12350	3847	10	are	be	VBP
12350	3847	11	done	do	VBN
12350	3847	12	.	.	.
12350	3848	1	Serve	serve	VB
12350	3848	2	on	on	IN
12350	3848	3	buttered	butter	VBN
12350	3848	4	toast	toast	NN
12350	3848	5	.	.	.
12350	3849	1	CRACKERS	cracker	NNS
12350	3849	2	AND	and	CC
12350	3849	3	CHEESE	CHEESE	NNP
12350	3849	4	Split	split	VB
12350	3849	5	in	in	IN
12350	3849	6	two	two	CD
12350	3849	7	some	some	DT
12350	3849	8	Bent	Bent	NNP
12350	3849	9	's	's	POS
12350	3849	10	water	water	NN
12350	3849	11	biscuits	biscuit	NNS
12350	3849	12	;	;	:
12350	3849	13	moisten	moisten	VB
12350	3849	14	them	-PRON-	PRP
12350	3849	15	with	with	IN
12350	3849	16	hot	hot	JJ
12350	3849	17	water	water	NN
12350	3849	18	and	and	CC
12350	3849	19	pour	pour	VB
12350	3849	20	over	over	IN
12350	3849	21	each	each	DT
12350	3849	22	piece	piece	NN
12350	3849	23	a	a	DT
12350	3849	24	little	little	JJ
12350	3849	25	melted	melted	JJ
12350	3849	26	butter	butter	NN
12350	3849	27	and	and	CC
12350	3849	28	French	french	JJ
12350	3849	29	mustard	mustard	NN
12350	3849	30	;	;	:
12350	3849	31	then	then	RB
12350	3849	32	spread	spread	VB
12350	3849	33	with	with	IN
12350	3849	34	a	a	DT
12350	3849	35	thick	thick	JJ
12350	3849	36	layer	layer	NN
12350	3849	37	of	of	IN
12350	3849	38	grated	grate	VBN
12350	3849	39	cheese	cheese	NN
12350	3849	40	;	;	:
12350	3849	41	sprinkle	sprinkle	VB
12350	3849	42	with	with	IN
12350	3849	43	paprika	paprika	NNS
12350	3849	44	or	or	CC
12350	3849	45	cayenne	cayenne	NNS
12350	3849	46	.	.	.
12350	3850	1	Place	place	VB
12350	3850	2	them	-PRON-	PRP
12350	3850	3	in	in	IN
12350	3850	4	a	a	DT
12350	3850	5	hot	hot	JJ
12350	3850	6	oven	oven	NN
12350	3850	7	until	until	IN
12350	3850	8	the	the	DT
12350	3850	9	cheese	cheese	NN
12350	3850	10	is	be	VBZ
12350	3850	11	soft	soft	JJ
12350	3850	12	and	and	CC
12350	3850	13	creamy	creamy	JJ
12350	3850	14	.	.	.
12350	3851	1	RAMEKINS	ramekins	NN
12350	3851	2	OF	of	IN
12350	3851	3	EGG	EGG	NNP
12350	3851	4	AND	and	CC
12350	3851	5	CHEESE	CHEESE	NNP
12350	3851	6	Beat	beat	VBP
12350	3851	7	three	three	CD
12350	3851	8	new	new	RB
12350	3851	9	-	-	HYPH
12350	3851	10	laid	lay	VBN
12350	3851	11	eggs	egg	NNS
12350	3851	12	and	and	CC
12350	3851	13	blend	blend	VB
12350	3851	14	thoroughly	thoroughly	RB
12350	3851	15	with	with	IN
12350	3851	16	two	two	CD
12350	3851	17	ounces	ounce	NNS
12350	3851	18	of	of	IN
12350	3851	19	grated	grate	VBN
12350	3851	20	cheese	cheese	NN
12350	3851	21	and	and	CC
12350	3851	22	one	one	CD
12350	3851	23	ounce	ounce	NN
12350	3851	24	of	of	IN
12350	3851	25	partly	partly	RB
12350	3851	26	melted	melt	VBN
12350	3851	27	butter	butter	NN
12350	3851	28	.	.	.
12350	3852	1	Place	place	VB
12350	3852	2	the	the	DT
12350	3852	3	mixture	mixture	NN
12350	3852	4	in	in	IN
12350	3852	5	little	little	JJ
12350	3852	6	pans	pan	NNS
12350	3852	7	or	or	CC
12350	3852	8	saucers	saucer	NNS
12350	3852	9	and	and	CC
12350	3852	10	bake	bake	NN
12350	3852	11	in	in	RP
12350	3852	12	the	the	DT
12350	3852	13	oven	oven	NN
12350	3852	14	.	.	.
12350	3853	1	*	*	NFP
12350	3853	2	BREAD	bread	UH
12350	3853	3	*	*	NFP
12350	3853	4	Home	home	NN
12350	3853	5	-	-	HYPH
12350	3853	6	made	make	VBN
12350	3853	7	bread	bread	NN
12350	3853	8	is	be	VBZ
12350	3853	9	very	very	RB
12350	3853	10	much	much	RB
12350	3853	11	more	more	RBR
12350	3853	12	palatable	palatable	JJ
12350	3853	13	and	and	CC
12350	3853	14	more	more	RBR
12350	3853	15	nutritious	nutritious	JJ
12350	3853	16	than	than	IN
12350	3853	17	baker	baker	NNP
12350	3853	18	's	's	POS
12350	3853	19	bread	bread	NN
12350	3853	20	and	and	CC
12350	3853	21	it	-PRON-	PRP
12350	3853	22	is	be	VBZ
12350	3853	23	worth	worth	JJ
12350	3853	24	while	while	IN
12350	3853	25	to	to	TO
12350	3853	26	spend	spend	VB
12350	3853	27	time	time	NN
12350	3853	28	and	and	CC
12350	3853	29	effort	effort	NN
12350	3853	30	in	in	IN
12350	3853	31	its	-PRON-	PRP$
12350	3853	32	preparation	preparation	NN
12350	3853	33	.	.	.
12350	3854	1	To	to	TO
12350	3854	2	make	make	VB
12350	3854	3	good	good	JJ
12350	3854	4	bread	bread	NN
12350	3854	5	,	,	,
12350	3854	6	it	-PRON-	PRP
12350	3854	7	is	be	VBZ
12350	3854	8	necessary	necessary	JJ
12350	3854	9	to	to	TO
12350	3854	10	have	have	VB
12350	3854	11	good	good	JJ
12350	3854	12	flour	flour	NN
12350	3854	13	,	,	,
12350	3854	14	fresh	fresh	JJ
12350	3854	15	yeast	yeast	NN
12350	3854	16	and	and	CC
12350	3854	17	the	the	DT
12350	3854	18	liquid	liquid	NN
12350	3854	19	used	use	VBN
12350	3854	20	in	in	IN
12350	3854	21	moistening	moistening	NN
12350	3854	22	must	must	MD
12350	3854	23	be	be	VB
12350	3854	24	neither	neither	CC
12350	3854	25	too	too	RB
12350	3854	26	hot	hot	JJ
12350	3854	27	nor	nor	CC
12350	3854	28	too	too	RB
12350	3854	29	cold	cold	JJ
12350	3854	30	or	or	CC
12350	3854	31	the	the	DT
12350	3854	32	bread	bread	NN
12350	3854	33	will	will	MD
12350	3854	34	not	not	RB
12350	3854	35	rise	rise	VB
12350	3854	36	properly	properly	RB
12350	3854	37	.	.	.
12350	3855	1	FLOUR	flour	NN
12350	3855	2	The	the	DT
12350	3855	3	housekeeper	housekeeper	NN
12350	3855	4	should	should	MD
12350	3855	5	know	know	VB
12350	3855	6	about	about	IN
12350	3855	7	the	the	DT
12350	3855	8	different	different	JJ
12350	3855	9	kinds	kind	NNS
12350	3855	10	of	of	IN
12350	3855	11	flour	flour	NN
12350	3855	12	.	.	.
12350	3856	1	We	-PRON-	PRP
12350	3856	2	get	get	VBP
12350	3856	3	the	the	DT
12350	3856	4	bread	bread	NN
12350	3856	5	flour	flour	NN
12350	3856	6	from	from	IN
12350	3856	7	the	the	DT
12350	3856	8	spring	spring	NN
12350	3856	9	wheat	wheat	NN
12350	3856	10	;	;	:
12350	3856	11	the	the	DT
12350	3856	12	pastry	pastry	NN
12350	3856	13	flour	flour	NN
12350	3856	14	from	from	IN
12350	3856	15	the	the	DT
12350	3856	16	winter	winter	NN
12350	3856	17	wheat	wheat	NN
12350	3856	18	.	.	.
12350	3857	1	Bread	bread	NN
12350	3857	2	flour	flour	NN
12350	3857	3	contains	contain	VBZ
12350	3857	4	more	more	JJR
12350	3857	5	gluten	gluten	JJ
12350	3857	6	than	than	IN
12350	3857	7	pastry	pastry	NN
12350	3857	8	flour	flour	NN
12350	3857	9	and	and	CC
12350	3857	10	is	be	VBZ
12350	3857	11	used	use	VBN
12350	3857	12	for	for	IN
12350	3857	13	bread	bread	NN
12350	3857	14	on	on	IN
12350	3857	15	that	that	DT
12350	3857	16	account	account	NN
12350	3857	17	.	.	.
12350	3858	1	Pastry	pastry	NN
12350	3858	2	flour	flour	NN
12350	3858	3	having	have	VBG
12350	3858	4	less	less	JJR
12350	3858	5	gluten	gluten	VBN
12350	3858	6	and	and	CC
12350	3858	7	slightly	slightly	RB
12350	3858	8	more	more	JJR
12350	3858	9	starch	starch	NN
12350	3858	10	is	be	VBZ
12350	3858	11	more	more	RBR
12350	3858	12	suitable	suitable	JJ
12350	3858	13	for	for	IN
12350	3858	14	pastry	pastry	NN
12350	3858	15	and	and	CC
12350	3858	16	cake	cake	NN
12350	3858	17	mixtures	mixture	NNS
12350	3858	18	and	and	CC
12350	3858	19	is	be	VBZ
12350	3858	20	used	use	VBN
12350	3858	21	wherever	wherever	WRB
12350	3858	22	softness	softness	NN
12350	3858	23	and	and	CC
12350	3858	24	lightness	lightness	NN
12350	3858	25	are	be	VBP
12350	3858	26	desired	desire	VBN
12350	3858	27	.	.	.
12350	3859	1	Graham	graham	JJ
12350	3859	2	flour	flour	NN
12350	3859	3	is	be	VBZ
12350	3859	4	the	the	DT
12350	3859	5	whole	whole	JJ
12350	3859	6	kernel	kernel	NN
12350	3859	7	of	of	IN
12350	3859	8	wheat	wheat	NN
12350	3859	9	ground	ground	NN
12350	3859	10	.	.	.
12350	3860	1	Entire	entire	JJ
12350	3860	2	wheat	wheat	NN
12350	3860	3	flour	flour	NN
12350	3860	4	is	be	VBZ
12350	3860	5	the	the	DT
12350	3860	6	flour	flour	NN
12350	3860	7	resulting	result	VBG
12350	3860	8	from	from	IN
12350	3860	9	the	the	DT
12350	3860	10	grinding	grinding	NN
12350	3860	11	of	of	IN
12350	3860	12	all	all	DT
12350	3860	13	but	but	IN
12350	3860	14	the	the	DT
12350	3860	15	outer	outer	JJ
12350	3860	16	layer	layer	NN
12350	3860	17	of	of	IN
12350	3860	18	the	the	DT
12350	3860	19	wheat	wheat	NN
12350	3860	20	.	.	.
12350	3861	1	Rye	rye	VB
12350	3861	2	flour	flour	NN
12350	3861	3	is	be	VBZ
12350	3861	4	next	next	RB
12350	3861	5	best	good	JJS
12350	3861	6	to	to	TO
12350	3861	7	wheat	wheat	VB
12350	3861	8	flour	flour	NN
12350	3861	9	for	for	IN
12350	3861	10	bread	bread	NN
12350	3861	11	making	making	NN
12350	3861	12	,	,	,
12350	3861	13	but	but	CC
12350	3861	14	is	be	VBZ
12350	3861	15	generally	generally	RB
12350	3861	16	combined	combine	VBN
12350	3861	17	with	with	IN
12350	3861	18	wheal	wheal	NN
12350	3861	19	flour	flour	NN
12350	3861	20	,	,	,
12350	3861	21	since	since	IN
12350	3861	22	by	by	IN
12350	3861	23	itself	-PRON-	PRP
12350	3861	24	it	-PRON-	PRP
12350	3861	25	makes	make	VBZ
12350	3861	26	a	a	DT
12350	3861	27	sticky	sticky	JJ
12350	3861	28	bread	bread	NN
12350	3861	29	.	.	.
12350	3862	1	Cornmeal	cornmeal	NN
12350	3862	2	is	be	VBZ
12350	3862	3	also	also	RB
12350	3862	4	combined	combine	VBN
12350	3862	5	with	with	IN
12350	3862	6	wheat	wheat	NN
12350	3862	7	flour	flour	NN
12350	3862	8	.	.	.
12350	3863	1	Variety	variety	NN
12350	3863	2	bread	bread	NN
12350	3863	3	is	be	VBZ
12350	3863	4	composed	compose	VBN
12350	3863	5	of	of	IN
12350	3863	6	bread	bread	NN
12350	3863	7	flour	flour	NN
12350	3863	8	,	,	,
12350	3863	9	rye	rye	NN
12350	3863	10	flour	flour	NN
12350	3863	11	and	and	CC
12350	3863	12	cornmeal	cornmeal	NN
12350	3863	13	combined	combine	VBN
12350	3863	14	in	in	IN
12350	3863	15	one	one	CD
12350	3863	16	loaf	loaf	NN
12350	3863	17	.	.	.
12350	3864	1	If	if	IN
12350	3864	2	flour	flour	NN
12350	3864	3	is	be	VBZ
12350	3864	4	musty	musty	JJ
12350	3864	5	;	;	:
12350	3864	6	it	-PRON-	PRP
12350	3864	7	is	be	VBZ
12350	3864	8	not	not	RB
12350	3864	9	kosher	kosher	JJ
12350	3864	10	and	and	CC
12350	3864	11	must	must	MD
12350	3864	12	be	be	VB
12350	3864	13	destroyed	destroy	VBN
12350	3864	14	.	.	.
12350	3865	1	Keep	keep	VB
12350	3865	2	flour	flour	NN
12350	3865	3	either	either	CC
12350	3865	4	in	in	IN
12350	3865	5	tins	tin	NNS
12350	3865	6	or	or	CC
12350	3865	7	barrels	barrel	NNS
12350	3865	8	in	in	IN
12350	3865	9	a	a	DT
12350	3865	10	dry	dry	JJ
12350	3865	11	atmosphere	atmosphere	NN
12350	3865	12	.	.	.
12350	3866	1	YEAST	YEAST	NNP
12350	3866	2	In	in	IN
12350	3866	3	cities	city	NNS
12350	3866	4	where	where	WRB
12350	3866	5	fresh	fresh	JJ
12350	3866	6	compressed	compressed	JJ
12350	3866	7	yeast	yeast	NN
12350	3866	8	can	can	MD
12350	3866	9	be	be	VB
12350	3866	10	obtained	obtain	VBN
12350	3866	11	,	,	,
12350	3866	12	it	-PRON-	PRP
12350	3866	13	is	be	VBZ
12350	3866	14	not	not	RB
12350	3866	15	worth	worth	JJ
12350	3866	16	while	while	IN
12350	3866	17	to	to	TO
12350	3866	18	prepare	prepare	VB
12350	3866	19	one	one	PRP
12350	3866	20	's	's	POS
12350	3866	21	own	own	JJ
12350	3866	22	.	.	.
12350	3867	1	Compressed	compress	VBN
12350	3867	2	yeast	yeast	NN
12350	3867	3	is	be	VBZ
12350	3867	4	always	always	RB
12350	3867	5	in	in	IN
12350	3867	6	proper	proper	JJ
12350	3867	7	condition	condition	NN
12350	3867	8	to	to	TO
12350	3867	9	use	use	VB
12350	3867	10	until	until	IN
12350	3867	11	it	-PRON-	PRP
12350	3867	12	becomes	become	VBZ
12350	3867	13	soft	soft	JJ
12350	3867	14	,	,	,
12350	3867	15	often	often	RB
12350	3867	16	the	the	DT
12350	3867	17	yeast	yeast	NN
12350	3867	18	cakes	cake	NNS
12350	3867	19	are	be	VBP
12350	3867	20	slightly	slightly	RB
12350	3867	21	discolored	discolor	VBN
12350	3867	22	,	,	,
12350	3867	23	but	but	CC
12350	3867	24	this	this	DT
12350	3867	25	does	do	VBZ
12350	3867	26	not	not	RB
12350	3867	27	affect	affect	VB
12350	3867	28	the	the	DT
12350	3867	29	yeast	yeast	NN
12350	3867	30	,	,	,
12350	3867	31	being	be	VBG
12350	3867	32	caused	cause	VBN
12350	3867	33	by	by	IN
12350	3867	34	the	the	DT
12350	3867	35	oxidation	oxidation	NN
12350	3867	36	of	of	IN
12350	3867	37	the	the	DT
12350	3867	38	starch	starch	NN
12350	3867	39	in	in	IN
12350	3867	40	the	the	DT
12350	3867	41	cake	cake	NN
12350	3867	42	.	.	.
12350	3868	1	Keep	keep	VB
12350	3868	2	yeast	yeast	NN
12350	3868	3	in	in	IN
12350	3868	4	cool	cool	JJ
12350	3868	5	place	place	NN
12350	3868	6	.	.	.
12350	3869	1	HOME	home	NN
12350	3869	2	MADE	MADE	NNP
12350	3869	3	YEAST	YEAST	NNP
12350	3869	4	Grate	Grate	NNP
12350	3869	5	six	six	CD
12350	3869	6	large	large	JJ
12350	3869	7	raw	raw	JJ
12350	3869	8	potatoes	potato	NNS
12350	3869	9	,	,	,
12350	3869	10	have	have	VBP
12350	3869	11	ready	ready	JJ
12350	3869	12	a	a	DT
12350	3869	13	gallon	gallon	NN
12350	3869	14	of	of	IN
12350	3869	15	water	water	NN
12350	3869	16	in	in	IN
12350	3869	17	which	which	WDT
12350	3869	18	you	-PRON-	PRP
12350	3869	19	have	have	VBP
12350	3869	20	boiled	boil	VBN
12350	3869	21	one	one	CD
12350	3869	22	and	and	CC
12350	3869	23	one	one	CD
12350	3869	24	-	-	HYPH
12350	3869	25	half	half	NN
12350	3869	26	cups	cup	NNS
12350	3869	27	of	of	IN
12350	3869	28	hops	hop	NNS
12350	3869	29	.	.	.
12350	3870	1	Strain	strain	VB
12350	3870	2	through	through	IN
12350	3870	3	a	a	DT
12350	3870	4	fine	fine	JJ
12350	3870	5	hair	hair	NN
12350	3870	6	sieve	sieve	NN
12350	3870	7	,	,	,
12350	3870	8	boiling	boil	VBG
12350	3870	9	hot	hot	JJ
12350	3870	10	,	,	,
12350	3870	11	over	over	IN
12350	3870	12	the	the	DT
12350	3870	13	potatoes	potato	NNS
12350	3870	14	,	,	,
12350	3870	15	stirring	stir	VBG
12350	3870	16	well	well	RB
12350	3870	17	,	,	,
12350	3870	18	or	or	CC
12350	3870	19	the	the	DT
12350	3870	20	mixture	mixture	NN
12350	3870	21	will	will	MD
12350	3870	22	thicken	thicken	VB
12350	3870	23	like	like	IN
12350	3870	24	starch	starch	NN
12350	3870	25	.	.	.
12350	3871	1	Add	add	VB
12350	3871	2	a	a	DT
12350	3871	3	scant	scant	JJ
12350	3871	4	cup	cup	NN
12350	3871	5	of	of	IN
12350	3871	6	sugar	sugar	NN
12350	3871	7	and	and	CC
12350	3871	8	one	one	CD
12350	3871	9	-	-	HYPH
12350	3871	10	half	half	NN
12350	3871	11	cup	cup	NN
12350	3871	12	of	of	IN
12350	3871	13	salt	salt	NN
12350	3871	14	.	.	.
12350	3872	1	When	when	WRB
12350	3872	2	cold	cold	JJ
12350	3872	3	,	,	,
12350	3872	4	add	add	VBP
12350	3872	5	a	a	DT
12350	3872	6	yeast	yeast	NN
12350	3872	7	cake	cake	NN
12350	3872	8	or	or	CC
12350	3872	9	a	a	DT
12350	3872	10	cup	cup	NN
12350	3872	11	of	of	IN
12350	3872	12	fresh	fresh	JJ
12350	3872	13	yeast	yeast	NN
12350	3872	14	.	.	.
12350	3873	1	Let	let	VB
12350	3873	2	it	-PRON-	PRP
12350	3873	3	stand	stand	VB
12350	3873	4	until	until	IN
12350	3873	5	a	a	DT
12350	3873	6	thick	thick	JJ
12350	3873	7	foam	foam	NN
12350	3873	8	rises	rise	VBZ
12350	3873	9	on	on	IN
12350	3873	10	the	the	DT
12350	3873	11	top	top	NN
12350	3873	12	.	.	.
12350	3874	1	Bottle	bottle	VB
12350	3874	2	in	in	IN
12350	3874	3	a	a	DT
12350	3874	4	few	few	JJ
12350	3874	5	days	day	NNS
12350	3874	6	.	.	.
12350	3875	1	If	if	IN
12350	3875	2	kept	keep	VBN
12350	3875	3	in	in	IN
12350	3875	4	a	a	DT
12350	3875	5	cool	cool	JJ
12350	3875	6	place	place	NN
12350	3875	7	,	,	,
12350	3875	8	this	this	DT
12350	3875	9	yeast	yeast	NN
12350	3875	10	will	will	MD
12350	3875	11	last	last	VB
12350	3875	12	a	a	DT
12350	3875	13	long	long	JJ
12350	3875	14	time	time	NN
12350	3875	15	.	.	.
12350	3876	1	Use	use	VB
12350	3876	2	one	one	CD
12350	3876	3	cup	cup	NN
12350	3876	4	of	of	IN
12350	3876	5	yeast	yeast	NN
12350	3876	6	for	for	IN
12350	3876	7	one	one	CD
12350	3876	8	large	large	JJ
12350	3876	9	baking	baking	NN
12350	3876	10	.	.	.
12350	3877	1	In	in	IN
12350	3877	2	making	make	VBG
12350	3877	3	yeast	yeast	NN
12350	3877	4	,	,	,
12350	3877	5	from	from	IN
12350	3877	6	time	time	NN
12350	3877	7	to	to	IN
12350	3877	8	time	time	NN
12350	3877	9	,	,	,
12350	3877	10	use	use	VB
12350	3877	11	a	a	DT
12350	3877	12	cup	cup	NN
12350	3877	13	of	of	IN
12350	3877	14	the	the	DT
12350	3877	15	same	same	JJ
12350	3877	16	with	with	IN
12350	3877	17	which	which	WDT
12350	3877	18	to	to	TO
12350	3877	19	start	start	VB
12350	3877	20	the	the	DT
12350	3877	21	new	new	JJ
12350	3877	22	yeast	yeast	NN
12350	3877	23	.	.	.
12350	3878	1	One	one	CD
12350	3878	2	cup	cup	NN
12350	3878	3	of	of	IN
12350	3878	4	liquid	liquid	JJ
12350	3878	5	yeast	yeast	NN
12350	3878	6	is	be	VBZ
12350	3878	7	equal	equal	JJ
12350	3878	8	to	to	IN
12350	3878	9	one	one	CD
12350	3878	10	cake	cake	NN
12350	3878	11	of	of	IN
12350	3878	12	compressed	compress	VBN
12350	3878	13	yeast	yeast	NN
12350	3878	14	.	.	.
12350	3879	1	When	when	WRB
12350	3879	2	yeast	yeast	NN
12350	3879	3	is	be	VBZ
12350	3879	4	not	not	RB
12350	3879	5	obtainable	obtainable	JJ
12350	3879	6	to	to	TO
12350	3879	7	start	start	VB
12350	3879	8	the	the	DT
12350	3879	9	fermentation	fermentation	NN
12350	3879	10	in	in	IN
12350	3879	11	making	make	VBG
12350	3879	12	yeast	yeast	NN
12350	3879	13	,	,	,
12350	3879	14	mix	mix	VB
12350	3879	15	a	a	DT
12350	3879	16	thin	thin	JJ
12350	3879	17	batter	batter	NN
12350	3879	18	of	of	IN
12350	3879	19	flour	flour	NN
12350	3879	20	and	and	CC
12350	3879	21	water	water	NN
12350	3879	22	,	,	,
12350	3879	23	and	and	CC
12350	3879	24	let	let	VB
12350	3879	25	it	-PRON-	PRP
12350	3879	26	stand	stand	VB
12350	3879	27	in	in	IN
12350	3879	28	a	a	DT
12350	3879	29	warm	warm	JJ
12350	3879	30	place	place	NN
12350	3879	31	until	until	IN
12350	3879	32	it	-PRON-	PRP
12350	3879	33	is	be	VBZ
12350	3879	34	full	full	JJ
12350	3879	35	of	of	IN
12350	3879	36	bubbles	bubble	NNS
12350	3879	37	.	.	.
12350	3880	1	This	this	DT
12350	3880	2	ferment	ferment	NN
12350	3880	3	has	have	VBZ
12350	3880	4	only	only	RB
12350	3880	5	half	half	PDT
12350	3880	6	the	the	DT
12350	3880	7	strength	strength	NN
12350	3880	8	of	of	IN
12350	3880	9	yeast	yeast	NN
12350	3880	10	so	so	RB
12350	3880	11	double	double	PDT
12350	3880	12	the	the	DT
12350	3880	13	amount	amount	NN
12350	3880	14	must	must	MD
12350	3880	15	be	be	VB
12350	3880	16	used	use	VBN
12350	3880	17	.	.	.
12350	3881	1	TO	to	IN
12350	3881	2	MAKE	MAKE	NNP
12350	3881	3	BREAD	BREAD	NNS
12350	3881	4	Try	try	VB
12350	3881	5	the	the	DT
12350	3881	6	yeast	yeast	NN
12350	3881	7	always	always	RB
12350	3881	8	by	by	IN
12350	3881	9	setting	set	VBG
12350	3881	10	to	to	TO
12350	3881	11	raise	raise	VB
12350	3881	12	in	in	IN
12350	3881	13	a	a	DT
12350	3881	14	cup	cup	NN
12350	3881	15	of	of	IN
12350	3881	16	lukewarm	lukewarm	JJ
12350	3881	17	water	water	NN
12350	3881	18	or	or	CC
12350	3881	19	milk	milk	NN
12350	3881	20	,	,	,
12350	3881	21	if	if	IN
12350	3881	22	you	-PRON-	PRP
12350	3881	23	use	use	VBP
12350	3881	24	compressed	compress	VBN
12350	3881	25	yeast	yeast	NN
12350	3881	26	add	add	VBP
12350	3881	27	salt	salt	NN
12350	3881	28	and	and	CC
12350	3881	29	sugar	sugar	NN
12350	3881	30	.	.	.
12350	3882	1	If	if	IN
12350	3882	2	it	-PRON-	PRP
12350	3882	3	rises	rise	VBZ
12350	3882	4	in	in	IN
12350	3882	5	the	the	DT
12350	3882	6	course	course	NN
12350	3882	7	of	of	IN
12350	3882	8	ten	ten	CD
12350	3882	9	or	or	CC
12350	3882	10	fifteen	fifteen	CD
12350	3882	11	minutes	minute	NNS
12350	3882	12	,	,	,
12350	3882	13	the	the	DT
12350	3882	14	yeast	yeast	NN
12350	3882	15	is	be	VBZ
12350	3882	16	fit	fit	JJ
12350	3882	17	to	to	TO
12350	3882	18	use	use	VB
12350	3882	19	.	.	.
12350	3883	1	In	in	IN
12350	3883	2	making	make	VBG
12350	3883	3	bread	bread	NN
12350	3883	4	always	always	RB
12350	3883	5	use	use	VBP
12350	3883	6	sifted	sift	VBN
12350	3883	7	flour	flour	NN
12350	3883	8	.	.	.
12350	3884	1	Set	set	VB
12350	3884	2	a	a	DT
12350	3884	3	sponge	sponge	NN
12350	3884	4	with	with	IN
12350	3884	5	lukewarm	lukewarm	JJ
12350	3884	6	milk	milk	NN
12350	3884	7	or	or	CC
12350	3884	8	water	water	NN
12350	3884	9	,	,	,
12350	3884	10	keeping	keep	VBG
12350	3884	11	it	-PRON-	PRP
12350	3884	12	covered	cover	VBN
12350	3884	13	in	in	IN
12350	3884	14	a	a	DT
12350	3884	15	warm	warm	JJ
12350	3884	16	place	place	NN
12350	3884	17	until	until	IN
12350	3884	18	very	very	RB
12350	3884	19	light	light	NN
12350	3884	20	,	,	,
12350	3884	21	then	then	RB
12350	3884	22	mold	mold	NN
12350	3884	23	this	this	DT
12350	3884	24	sponge	sponge	NN
12350	3884	25	by	by	IN
12350	3884	26	adding	add	VBG
12350	3884	27	flour	flour	NN
12350	3884	28	,	,	,
12350	3884	29	until	until	IN
12350	3884	30	very	very	RB
12350	3884	31	light	light	NN
12350	3884	32	into	into	IN
12350	3884	33	one	one	CD
12350	3884	34	large	large	JJ
12350	3884	35	ball	ball	NN
12350	3884	36	,	,	,
12350	3884	37	then	then	RB
12350	3884	38	knead	knead	VB
12350	3884	39	well	well	RB
12350	3884	40	and	and	CC
12350	3884	41	steadily	steadily	RB
12350	3884	42	for	for	IN
12350	3884	43	twenty	twenty	CD
12350	3884	44	minutes	minute	NNS
12350	3884	45	.	.	.
12350	3885	1	Set	Set	VBN
12350	3885	2	to	to	TO
12350	3885	3	rise	rise	VB
12350	3885	4	again	again	RB
12350	3885	5	in	in	IN
12350	3885	6	a	a	DT
12350	3885	7	warm	warm	JJ
12350	3885	8	place	place	NN
12350	3885	9	free	free	JJ
12350	3885	10	from	from	IN
12350	3885	11	drafts	draft	NNS
12350	3885	12	,	,	,
12350	3885	13	and	and	CC
12350	3885	14	when	when	WRB
12350	3885	15	it	-PRON-	PRP
12350	3885	16	has	have	VBZ
12350	3885	17	risen	rise	VBN
12350	3885	18	to	to	TO
12350	3885	19	double	double	VB
12350	3885	20	its	-PRON-	PRP$
12350	3885	21	former	former	JJ
12350	3885	22	bulk	bulk	NN
12350	3885	23	,	,	,
12350	3885	24	take	take	VB
12350	3885	25	a	a	DT
12350	3885	26	knife	knife	NN
12350	3885	27	,	,	,
12350	3885	28	cut	cut	VBN
12350	3885	29	through	through	IN
12350	3885	30	the	the	DT
12350	3885	31	dough	dough	NN
12350	3885	32	in	in	IN
12350	3885	33	several	several	JJ
12350	3885	34	places	place	NNS
12350	3885	35	,	,	,
12350	3885	36	then	then	RB
12350	3885	37	place	place	VB
12350	3885	38	this	this	DT
12350	3885	39	dough	dough	NN
12350	3885	40	on	on	IN
12350	3885	41	a	a	DT
12350	3885	42	baking	baking	NN
12350	3885	43	board	board	NN
12350	3885	44	which	which	WDT
12350	3885	45	has	have	VBZ
12350	3885	46	been	be	VBN
12350	3885	47	sprinkled	sprinkle	VBN
12350	3885	48	with	with	IN
12350	3885	49	flour	flour	NN
12350	3885	50	.	.	.
12350	3886	1	Work	work	VB
12350	3886	2	with	with	IN
12350	3886	3	the	the	DT
12350	3886	4	palm	palm	NN
12350	3886	5	of	of	IN
12350	3886	6	the	the	DT
12350	3886	7	hand	hand	NN
12350	3886	8	,	,	,
12350	3886	9	always	always	RB
12350	3886	10	kneading	knead	VBG
12350	3886	11	towards	towards	IN
12350	3886	12	the	the	DT
12350	3886	13	centre	centre	NN
12350	3886	14	of	of	IN
12350	3886	15	the	the	DT
12350	3886	16	ball	ball	NN
12350	3886	17	(	(	-LRB-
12350	3886	18	the	the	DT
12350	3886	19	dough	dough	NN
12350	3886	20	must	must	MD
12350	3886	21	rebound	rebound	VB
12350	3886	22	like	like	IN
12350	3886	23	a	a	DT
12350	3886	24	rubber	rubber	NN
12350	3886	25	ball	ball	NN
12350	3886	26	)	)	-RRB-
12350	3886	27	.	.	.
12350	3887	1	When	when	WRB
12350	3887	2	this	this	DT
12350	3887	3	leaves	leave	VBZ
12350	3887	4	the	the	DT
12350	3887	5	board	board	NN
12350	3887	6	and	and	CC
12350	3887	7	the	the	DT
12350	3887	8	hands	hand	NNS
12350	3887	9	perfectly	perfectly	RB
12350	3887	10	clean	clean	VBP
12350	3887	11	the	the	DT
12350	3887	12	dough	dough	NN
12350	3887	13	may	may	MD
12350	3887	14	be	be	VB
12350	3887	15	formed	form	VBN
12350	3887	16	into	into	IN
12350	3887	17	loaves	loaf	NNS
12350	3887	18	or	or	CC
12350	3887	19	rolls	roll	NNS
12350	3887	20	.	.	.
12350	3888	1	Place	place	NN
12350	3888	2	in	in	IN
12350	3888	3	pan	pan	NN
12350	3888	4	,	,	,
12350	3888	5	greased	grease	VBD
12350	3888	6	slightly	slightly	RB
12350	3888	7	with	with	IN
12350	3888	8	a	a	DT
12350	3888	9	good	good	JJ
12350	3888	10	oil	oil	NN
12350	3888	11	,	,	,
12350	3888	12	let	let	VB
12350	3888	13	rise	rise	NN
12350	3888	14	until	until	IN
12350	3888	15	the	the	DT
12350	3888	16	imprint	imprint	NN
12350	3888	17	of	of	IN
12350	3888	18	the	the	DT
12350	3888	19	finger	finger	NN
12350	3888	20	does	do	VBZ
12350	3888	21	not	not	RB
12350	3888	22	remain	remain	VB
12350	3888	23	,	,	,
12350	3888	24	and	and	CC
12350	3888	25	bake	bake	VB
12350	3888	26	.	.	.
12350	3889	1	The	the	DT
12350	3889	2	oven	oven	NN
12350	3889	3	for	for	IN
12350	3889	4	baking	bake	VBG
12350	3889	5	bread	bread	NN
12350	3889	6	should	should	MD
12350	3889	7	be	be	VB
12350	3889	8	hot	hot	JJ
12350	3889	9	enough	enough	RB
12350	3889	10	to	to	TO
12350	3889	11	brown	brown	VB
12350	3889	12	a	a	DT
12350	3889	13	teaspoon	teaspoon	NN
12350	3889	14	of	of	IN
12350	3889	15	flour	flour	NN
12350	3889	16	in	in	IN
12350	3889	17	five	five	CD
12350	3889	18	minutes	minute	NNS
12350	3889	19	.	.	.
12350	3890	1	If	if	IN
12350	3890	2	baked	bake	VBN
12350	3890	3	in	in	IN
12350	3890	4	a	a	DT
12350	3890	5	coal	coal	NN
12350	3890	6	range	range	NN
12350	3890	7	,	,	,
12350	3890	8	the	the	DT
12350	3890	9	fire	fire	NN
12350	3890	10	must	must	MD
12350	3890	11	be	be	VB
12350	3890	12	just	just	RB
12350	3890	13	the	the	DT
12350	3890	14	proper	proper	JJ
12350	3890	15	heat	heat	NN
12350	3890	16	so	so	IN
12350	3890	17	as	as	IN
12350	3890	18	not	not	RB
12350	3890	19	to	to	TO
12350	3890	20	have	have	VB
12350	3890	21	to	to	TO
12350	3890	22	add	add	VB
12350	3890	23	fuel	fuel	NN
12350	3890	24	or	or	CC
12350	3890	25	shake	shake	VB
12350	3890	26	the	the	DT
12350	3890	27	stove	stove	NN
12350	3890	28	.	.	.
12350	3891	1	If	if	IN
12350	3891	2	baked	bake	VBN
12350	3891	3	in	in	IN
12350	3891	4	a	a	DT
12350	3891	5	gas	gas	NN
12350	3891	6	range	range	NN
12350	3891	7	,	,	,
12350	3891	8	light	light	NN
12350	3891	9	oven	oven	VBN
12350	3891	10	to	to	IN
12350	3891	11	full	full	JJ
12350	3891	12	heat	heat	NN
12350	3891	13	five	five	CD
12350	3891	14	minutes	minute	NNS
12350	3891	15	before	before	IN
12350	3891	16	putting	put	VBG
12350	3891	17	the	the	DT
12350	3891	18	bread	bread	NN
12350	3891	19	in	in	IN
12350	3891	20	the	the	DT
12350	3891	21	oven	oven	NN
12350	3891	22	,	,	,
12350	3891	23	and	and	CC
12350	3891	24	bake	bake	VB
12350	3891	25	in	in	RP
12350	3891	26	a	a	DT
12350	3891	27	moderately	moderately	RB
12350	3891	28	hot	hot	JJ
12350	3891	29	oven	oven	JJ
12350	3891	30	forty	forty	CD
12350	3891	31	-	-	HYPH
12350	3891	32	five	five	CD
12350	3891	33	minutes	minute	NNS
12350	3891	34	,	,	,
12350	3891	35	unless	unless	IN
12350	3891	36	the	the	DT
12350	3891	37	loaves	loaf	NNS
12350	3891	38	are	be	VBP
12350	3891	39	very	very	RB
12350	3891	40	large	large	JJ
12350	3891	41	when	when	WRB
12350	3891	42	one	one	CD
12350	3891	43	hour	hour	NN
12350	3891	44	will	will	MD
12350	3891	45	be	be	VB
12350	3891	46	the	the	DT
12350	3891	47	proper	proper	JJ
12350	3891	48	time	time	NN
12350	3891	49	.	.	.
12350	3892	1	When	when	WRB
12350	3892	2	taken	take	VBN
12350	3892	3	from	from	IN
12350	3892	4	the	the	DT
12350	3892	5	oven	oven	NN
12350	3892	6	,	,	,
12350	3892	7	the	the	DT
12350	3892	8	bread	bread	NN
12350	3892	9	may	may	MD
12350	3892	10	be	be	VB
12350	3892	11	wrapped	wrap	VBN
12350	3892	12	in	in	IN
12350	3892	13	a	a	DT
12350	3892	14	clean	clean	JJ
12350	3892	15	towel	towel	NN
12350	3892	16	wrung	wrung	NN
12350	3892	17	out	out	IN
12350	3892	18	of	of	IN
12350	3892	19	warm	warm	JJ
12350	3892	20	water	water	NN
12350	3892	21	(	(	-LRB-
12350	3892	22	this	this	DT
12350	3892	23	prevents	prevent	VBZ
12350	3892	24	the	the	DT
12350	3892	25	crust	crust	NN
12350	3892	26	from	from	IN
12350	3892	27	becoming	become	VBG
12350	3892	28	hard	hard	RB
12350	3892	29	)	)	-RRB-
12350	3892	30	;	;	:
12350	3892	31	place	place	NN
12350	3892	32	bread	bread	NN
12350	3892	33	in	in	IN
12350	3892	34	slanting	slant	VBG
12350	3892	35	position	position	NN
12350	3892	36	or	or	CC
12350	3892	37	allow	allow	VB
12350	3892	38	it	-PRON-	PRP
12350	3892	39	to	to	TO
12350	3892	40	cool	cool	VB
12350	3892	41	on	on	IN
12350	3892	42	a	a	DT
12350	3892	43	wire	wire	NN
12350	3892	44	rack	rack	NN
12350	3892	45	.	.	.
12350	3893	1	WHITE	WHITE	NNP
12350	3893	2	BREAD	BREAD	NNP
12350	3893	3	Set	Set	VBD
12350	3893	4	the	the	DT
12350	3893	5	dough	dough	NN
12350	3893	6	at	at	IN
12350	3893	7	night	night	NN
12350	3893	8	and	and	CC
12350	3893	9	bake	bake	VB
12350	3893	10	early	early	RB
12350	3893	11	in	in	IN
12350	3893	12	the	the	DT
12350	3893	13	morning	morning	NN
12350	3893	14	;	;	:
12350	3893	15	take	take	VB
12350	3893	16	one	one	CD
12350	3893	17	-	-	HYPH
12350	3893	18	half	half	NN
12350	3893	19	cake	cake	NN
12350	3893	20	of	of	IN
12350	3893	21	compressed	compress	VBN
12350	3893	22	yeast	yeast	NN
12350	3893	23	,	,	,
12350	3893	24	set	set	VBN
12350	3893	25	in	in	IN
12350	3893	26	a	a	DT
12350	3893	27	cup	cup	NN
12350	3893	28	of	of	IN
12350	3893	29	lukewarm	lukewarm	JJ
12350	3893	30	milk	milk	NN
12350	3893	31	or	or	CC
12350	3893	32	water	water	NN
12350	3893	33	adding	add	VBG
12350	3893	34	a	a	DT
12350	3893	35	teaspoon	teaspoon	NN
12350	3893	36	of	of	IN
12350	3893	37	salt	salt	NN
12350	3893	38	and	and	CC
12350	3893	39	a	a	DT
12350	3893	40	tablespoon	tablespoon	NN
12350	3893	41	of	of	IN
12350	3893	42	sugar	sugar	NN
12350	3893	43	.	.	.
12350	3894	1	Let	let	VB
12350	3894	2	this	this	DT
12350	3894	3	rise	rise	VB
12350	3894	4	,	,	,
12350	3894	5	if	if	IN
12350	3894	6	it	-PRON-	PRP
12350	3894	7	does	do	VBZ
12350	3894	8	not	not	RB
12350	3894	9	,	,	,
12350	3894	10	the	the	DT
12350	3894	11	yeast	yeast	NN
12350	3894	12	is	be	VBZ
12350	3894	13	not	not	RB
12350	3894	14	fresh	fresh	JJ
12350	3894	15	or	or	CC
12350	3894	16	good	good	JJ
12350	3894	17	.	.	.
12350	3895	1	Measure	measure	VB
12350	3895	2	eight	eight	CD
12350	3895	3	cups	cup	NNS
12350	3895	4	of	of	IN
12350	3895	5	sifted	sift	VBN
12350	3895	6	flour	flour	NN
12350	3895	7	into	into	IN
12350	3895	8	a	a	DT
12350	3895	9	deep	deep	JJ
12350	3895	10	bread	bread	NN
12350	3895	11	bowl	bowl	NN
12350	3895	12	,	,	,
12350	3895	13	add	add	VB
12350	3895	14	one	one	CD
12350	3895	15	teaspoon	teaspoon	NN
12350	3895	16	of	of	IN
12350	3895	17	salt	salt	NN
12350	3895	18	;	;	:
12350	3895	19	make	make	VB
12350	3895	20	a	a	DT
12350	3895	21	depression	depression	NN
12350	3895	22	in	in	IN
12350	3895	23	the	the	DT
12350	3895	24	centre	centre	NN
12350	3895	25	,	,	,
12350	3895	26	pour	pour	VBP
12350	3895	27	in	in	IN
12350	3895	28	the	the	DT
12350	3895	29	risen	rise	VBN
12350	3895	30	yeast	yeast	NN
12350	3895	31	and	and	CC
12350	3895	32	one	one	CD
12350	3895	33	cup	cup	NN
12350	3895	34	of	of	IN
12350	3895	35	lukewarm	lukewarm	JJ
12350	3895	36	milk	milk	NN
12350	3895	37	or	or	CC
12350	3895	38	water	water	NN
12350	3895	39	.	.	.
12350	3896	1	In	in	IN
12350	3896	2	winter	winter	NN
12350	3896	3	be	be	VB
12350	3896	4	sure	sure	JJ
12350	3896	5	that	that	IN
12350	3896	6	the	the	DT
12350	3896	7	bowl	bowl	NN
12350	3896	8	,	,	,
12350	3896	9	flour	flour	NN
12350	3896	10	,	,	,
12350	3896	11	milk	milk	NN
12350	3896	12	,	,	,
12350	3896	13	in	in	IN
12350	3896	14	fact	fact	NN
12350	3896	15	everything	everything	NN
12350	3896	16	has	have	VBZ
12350	3896	17	been	be	VBN
12350	3896	18	thoroughly	thoroughly	RB
12350	3896	19	warmed	warm	VBN
12350	3896	20	before	before	IN
12350	3896	21	mixing	mix	VBG
12350	3896	22	.	.	.
12350	3897	1	Mix	mix	VB
12350	3897	2	the	the	DT
12350	3897	3	dough	dough	NN
12350	3897	4	slowly	slowly	RB
12350	3897	5	with	with	IN
12350	3897	6	a	a	DT
12350	3897	7	wooden	wooden	JJ
12350	3897	8	spoon	spoon	NN
12350	3897	9	and	and	CC
12350	3897	10	then	then	RB
12350	3897	11	knead	knead	VB
12350	3897	12	as	as	RB
12350	3897	13	directed	direct	VBN
12350	3897	14	.	.	.
12350	3898	1	This	this	DT
12350	3898	2	amount	amount	NN
12350	3898	3	will	will	MD
12350	3898	4	make	make	VB
12350	3898	5	two	two	CD
12350	3898	6	loaves	loaf	NNS
12350	3898	7	,	,	,
12350	3898	8	either	either	CC
12350	3898	9	twisted	twist	VBN
12350	3898	10	or	or	CC
12350	3898	11	in	in	IN
12350	3898	12	small	small	JJ
12350	3898	13	bread	bread	NN
12350	3898	14	pans	pan	NNS
12350	3898	15	.	.	.
12350	3899	1	Bake	bake	VB
12350	3899	2	forty	forty	CD
12350	3899	3	-	-	HYPH
12350	3899	4	five	five	CD
12350	3899	5	minutes	minute	NNS
12350	3899	6	in	in	IN
12350	3899	7	a	a	DT
12350	3899	8	moderate	moderate	JJ
12350	3899	9	oven	oven	NN
12350	3899	10	.	.	.
12350	3900	1	If	if	IN
12350	3900	2	the	the	DT
12350	3900	3	bread	bread	NN
12350	3900	4	is	be	VBZ
12350	3900	5	set	set	VBN
12350	3900	6	in	in	IN
12350	3900	7	the	the	DT
12350	3900	8	morning	morning	NN
12350	3900	9	use	use	VB
12350	3900	10	a	a	DT
12350	3900	11	cake	cake	NN
12350	3900	12	of	of	IN
12350	3900	13	compressed	compress	VBN
12350	3900	14	yeast	yeast	NN
12350	3900	15	and	and	CC
12350	3900	16	bake	bake	VB
12350	3900	17	the	the	DT
12350	3900	18	loaves	loaf	NNS
12350	3900	19	in	in	IN
12350	3900	20	the	the	DT
12350	3900	21	afternoon	afternoon	NN
12350	3900	22	.	.	.
12350	3901	1	INDIVIDUAL	INDIVIDUAL	NNP
12350	3901	2	LOAVES	LOAVES	NNP
12350	3901	3	Make	make	VBP
12350	3901	4	dough	dough	NN
12350	3901	5	according	accord	VBG
12350	3901	6	to	to	IN
12350	3901	7	the	the	DT
12350	3901	8	above	above	JJ
12350	3901	9	recipe	recipe	NN
12350	3901	10	.	.	.
12350	3902	1	Work	work	VB
12350	3902	2	small	small	JJ
12350	3902	3	pieces	piece	NNS
12350	3902	4	of	of	IN
12350	3902	5	dough	dough	NN
12350	3902	6	into	into	IN
12350	3902	7	strands	strand	NNS
12350	3902	8	a	a	DT
12350	3902	9	finger	finger	NN
12350	3902	10	long	long	JJ
12350	3902	11	,	,	,
12350	3902	12	and	and	CC
12350	3902	13	take	take	VB
12350	3902	14	three	three	CD
12350	3902	15	strands	strand	NNS
12350	3902	16	for	for	IN
12350	3902	17	each	each	DT
12350	3902	18	loaf	loaf	NNS
12350	3902	19	.	.	.
12350	3903	1	Make	make	VB
12350	3903	2	small	small	JJ
12350	3903	3	as	as	IN
12350	3903	4	possible	possible	JJ
12350	3903	5	,	,	,
12350	3903	6	brush	brush	VBP
12350	3903	7	with	with	IN
12350	3903	8	beaten	beat	VBN
12350	3903	9	egg	egg	NN
12350	3903	10	;	;	:
12350	3903	11	or	or	CC
12350	3903	12	sweetened	sweeten	VBN
12350	3903	13	water	water	NN
12350	3903	14	and	and	CC
12350	3903	15	sprinkle	sprinkle	VB
12350	3903	16	with	with	IN
12350	3903	17	poppy	poppy	JJ
12350	3903	18	seed	seed	NN
12350	3903	19	(	(	-LRB-
12350	3903	20	mohn	mohn	NNP
12350	3903	21	)	)	-RRB-
12350	3903	22	.	.	.
12350	3904	1	Allow	allow	VB
12350	3904	2	them	-PRON-	PRP
12350	3904	3	to	to	TO
12350	3904	4	rise	rise	VB
12350	3904	5	before	before	IN
12350	3904	6	setting	set	VBG
12350	3904	7	them	-PRON-	PRP
12350	3904	8	in	in	IN
12350	3904	9	the	the	DT
12350	3904	10	oven	oven	NN
12350	3904	11	.	.	.
12350	3905	1	These	these	DT
12350	3905	2	are	be	VBP
12350	3905	3	called	call	VBN
12350	3905	4	"	"	``
12350	3905	5	Vienna	Vienna	NNP
12350	3905	6	loaves	loaf	NNS
12350	3905	7	"	"	''
12350	3905	8	and	and	CC
12350	3905	9	are	be	VBP
12350	3905	10	used	use	VBN
12350	3905	11	at	at	IN
12350	3905	12	weddings	wedding	NNS
12350	3905	13	,	,	,
12350	3905	14	parties	party	NNS
12350	3905	15	and	and	CC
12350	3905	16	for	for	IN
12350	3905	17	the	the	DT
12350	3905	18	Succoth	succoth	JJ
12350	3905	19	festival	festival	NN
12350	3905	20	in	in	IN
12350	3905	21	the	the	DT
12350	3905	22	Succah	Succah	NNP
12350	3905	23	.	.	.
12350	3906	1	If	if	IN
12350	3906	2	one	one	CD
12350	3906	3	-	-	HYPH
12350	3906	4	half	half	NN
12350	3906	5	cake	cake	NN
12350	3906	6	of	of	IN
12350	3906	7	yeast	yeast	NN
12350	3906	8	has	have	VBZ
12350	3906	9	been	be	VBN
12350	3906	10	used	use	VBN
12350	3906	11	,	,	,
12350	3906	12	the	the	DT
12350	3906	13	half	half	JJ
12350	3906	14	cake	cake	NN
12350	3906	15	of	of	IN
12350	3906	16	yeast	yeast	NN
12350	3906	17	which	which	WDT
12350	3906	18	is	be	VBZ
12350	3906	19	left	leave	VBN
12350	3906	20	over	over	RP
12350	3906	21	,	,	,
12350	3906	22	can	can	MD
12350	3906	23	be	be	VB
12350	3906	24	kept	keep	VBN
12350	3906	25	in	in	IN
12350	3906	26	good	good	JJ
12350	3906	27	condition	condition	NN
12350	3906	28	several	several	JJ
12350	3906	29	days	day	NNS
12350	3906	30	by	by	IN
12350	3906	31	rewrapping	rewrappe	VBG
12350	3906	32	it	-PRON-	PRP
12350	3906	33	in	in	IN
12350	3906	34	the	the	DT
12350	3906	35	tinfoil	tinfoil	NN
12350	3906	36	and	and	CC
12350	3906	37	keeping	keep	VBG
12350	3906	38	it	-PRON-	PRP
12350	3906	39	in	in	IN
12350	3906	40	a	a	DT
12350	3906	41	cool	cool	JJ
12350	3906	42	,	,	,
12350	3906	43	dry	dry	JJ
12350	3906	44	place	place	NN
12350	3906	45	.	.	.
12350	3907	1	BUTTERBARCHES	BUTTERBARCHES	NNP
12350	3907	2	Dissolve	dissolve	VBP
12350	3907	3	one	one	CD
12350	3907	4	cake	cake	NN
12350	3907	5	of	of	IN
12350	3907	6	compressed	compress	VBN
12350	3907	7	yeast	yeast	NN
12350	3907	8	in	in	IN
12350	3907	9	one	one	CD
12350	3907	10	-	-	HYPH
12350	3907	11	half	half	NN
12350	3907	12	cup	cup	NN
12350	3907	13	of	of	IN
12350	3907	14	lukewarm	lukewarm	JJ
12350	3907	15	milk	milk	NN
12350	3907	16	,	,	,
12350	3907	17	add	add	VB
12350	3907	18	a	a	DT
12350	3907	19	teaspoon	teaspoon	NN
12350	3907	20	of	of	IN
12350	3907	21	salt	salt	NN
12350	3907	22	,	,	,
12350	3907	23	and	and	CC
12350	3907	24	a	a	DT
12350	3907	25	tablespoon	tablespoon	NN
12350	3907	26	of	of	IN
12350	3907	27	sugar	sugar	NN
12350	3907	28	and	and	CC
12350	3907	29	let	let	VB
12350	3907	30	it	-PRON-	PRP
12350	3907	31	rise	rise	VB
12350	3907	32	.	.	.
12350	3908	1	Then	then	RB
12350	3908	2	make	make	VB
12350	3908	3	a	a	DT
12350	3908	4	soft	soft	JJ
12350	3908	5	dough	dough	NN
12350	3908	6	of	of	IN
12350	3908	7	eight	eight	CD
12350	3908	8	cups	cup	NNS
12350	3908	9	of	of	IN
12350	3908	10	sifted	sift	VBN
12350	3908	11	flour	flour	NN
12350	3908	12	and	and	CC
12350	3908	13	as	as	RB
12350	3908	14	much	much	JJ
12350	3908	15	milk	milk	NN
12350	3908	16	as	as	IN
12350	3908	17	is	be	VBZ
12350	3908	18	required	require	VBN
12350	3908	19	to	to	TO
12350	3908	20	work	work	VB
12350	3908	21	it	-PRON-	PRP
12350	3908	22	,	,	,
12350	3908	23	about	about	RB
12350	3908	24	two	two	CD
12350	3908	25	cups	cup	NNS
12350	3908	26	;	;	:
12350	3908	27	add	add	VB
12350	3908	28	the	the	DT
12350	3908	29	yeast	yeast	NN
12350	3908	30	,	,	,
12350	3908	31	one	one	CD
12350	3908	32	-	-	HYPH
12350	3908	33	half	half	NN
12350	3908	34	cup	cup	NN
12350	3908	35	of	of	IN
12350	3908	36	sugar	sugar	NN
12350	3908	37	,	,	,
12350	3908	38	four	four	CD
12350	3908	39	tablespoons	tablespoon	NNS
12350	3908	40	of	of	IN
12350	3908	41	butter	butter	NN
12350	3908	42	dissolved	dissolve	VBN
12350	3908	43	in	in	IN
12350	3908	44	the	the	DT
12350	3908	45	warm	warm	JJ
12350	3908	46	milk	milk	NN
12350	3908	47	,	,	,
12350	3908	48	the	the	DT
12350	3908	49	grated	grate	VBN
12350	3908	50	peel	peel	NN
12350	3908	51	of	of	IN
12350	3908	52	a	a	DT
12350	3908	53	lemon	lemon	NN
12350	3908	54	,	,	,
12350	3908	55	two	two	CD
12350	3908	56	or	or	CC
12350	3908	57	three	three	CD
12350	3908	58	dozen	dozen	NN
12350	3908	59	raisins	raisin	NNS
12350	3908	60	seeded	seeded	JJ
12350	3908	61	,	,	,
12350	3908	62	and	and	CC
12350	3908	63	two	two	CD
12350	3908	64	eggs	egg	NNS
12350	3908	65	well	well	RB
12350	3908	66	beaten	beat	VBN
12350	3908	67	.	.	.
12350	3909	1	Work	work	VB
12350	3909	2	this	this	DT
12350	3909	3	dough	dough	NN
12350	3909	4	perfectly	perfectly	RB
12350	3909	5	smooth	smooth	VB
12350	3909	6	with	with	IN
12350	3909	7	the	the	DT
12350	3909	8	palm	palm	NN
12350	3909	9	of	of	IN
12350	3909	10	your	-PRON-	PRP$
12350	3909	11	hand	hand	NN
12350	3909	12	,	,	,
12350	3909	13	adding	add	VBG
12350	3909	14	more	more	JJR
12350	3909	15	flour	flour	NN
12350	3909	16	if	if	IN
12350	3909	17	necessary	necessary	JJ
12350	3909	18	.	.	.
12350	3910	1	It	-PRON-	PRP
12350	3910	2	is	be	VBZ
12350	3910	3	hardly	hardly	RB
12350	3910	4	possible	possible	JJ
12350	3910	5	to	to	TO
12350	3910	6	tell	tell	VB
12350	3910	7	the	the	DT
12350	3910	8	exact	exact	JJ
12350	3910	9	amount	amount	NN
12350	3910	10	of	of	IN
12350	3910	11	flour	flour	NN
12350	3910	12	to	to	TO
12350	3910	13	use	use	VB
12350	3910	14	;	;	:
12350	3910	15	experience	experience	NN
12350	3910	16	will	will	MD
12350	3910	17	teach	teach	VB
12350	3910	18	you	-PRON-	PRP
12350	3910	19	when	when	WRB
12350	3910	20	you	-PRON-	PRP
12350	3910	21	have	have	VBP
12350	3910	22	added	add	VBN
12350	3910	23	enough	enough	RB
12350	3910	24	.	.	.
12350	3911	1	Different	different	JJ
12350	3911	2	brands	brand	NNS
12350	3911	3	of	of	IN
12350	3911	4	flour	flour	NN
12350	3911	5	vary	vary	VBP
12350	3911	6	,	,	,
12350	3911	7	some	some	DT
12350	3911	8	being	be	VBG
12350	3911	9	drier	dry	JJR
12350	3911	10	than	than	IN
12350	3911	11	others	other	NNS
12350	3911	12	.	.	.
12350	3912	1	Work	work	VB
12350	3912	2	the	the	DT
12350	3912	3	dough	dough	NN
12350	3912	4	as	as	IN
12350	3912	5	directed	direct	VBN
12350	3912	6	,	,	,
12350	3912	7	set	set	VBD
12350	3912	8	it	-PRON-	PRP
12350	3912	9	aside	aside	RB
12350	3912	10	covered	cover	VBD
12350	3912	11	until	until	IN
12350	3912	12	it	-PRON-	PRP
12350	3912	13	is	be	VBZ
12350	3912	14	double	double	JJ
12350	3912	15	the	the	DT
12350	3912	16	bulk	bulk	NN
12350	3912	17	of	of	IN
12350	3912	18	the	the	DT
12350	3912	19	original	original	JJ
12350	3912	20	piece	piece	NN
12350	3912	21	of	of	IN
12350	3912	22	dough	dough	NN
12350	3912	23	.	.	.
12350	3913	1	Then	then	RB
12350	3913	2	work	work	VB
12350	3913	3	again	again	RB
12350	3913	4	and	and	CC
12350	3913	5	divide	divide	VB
12350	3913	6	the	the	DT
12350	3913	7	dough	dough	NN
12350	3913	8	into	into	IN
12350	3913	9	two	two	CD
12350	3913	10	parts	part	NNS
12350	3913	11	,	,	,
12350	3913	12	and	and	CC
12350	3913	13	divide	divide	VB
12350	3913	14	each	each	DT
12350	3913	15	of	of	IN
12350	3913	16	the	the	DT
12350	3913	17	pieces	piece	NNS
12350	3913	18	of	of	IN
12350	3913	19	dough	dough	NN
12350	3913	20	into	into	IN
12350	3913	21	three	three	CD
12350	3913	22	parts	part	NNS
12350	3913	23	.	.	.
12350	3914	1	Work	work	VB
12350	3914	2	the	the	DT
12350	3914	3	six	six	CD
12350	3914	4	pieces	piece	NNS
12350	3914	5	of	of	IN
12350	3914	6	dough	dough	NN
12350	3914	7	thoroughly	thoroughly	RB
12350	3914	8	and	and	CC
12350	3914	9	then	then	RB
12350	3914	10	roll	roll	VB
12350	3914	11	each	each	DT
12350	3914	12	piece	piece	NN
12350	3914	13	into	into	IN
12350	3914	14	a	a	DT
12350	3914	15	long	long	JJ
12350	3914	16	strand	strand	NN
12350	3914	17	;	;	:
12350	3914	18	three	three	CD
12350	3914	19	of	of	IN
12350	3914	20	which	which	WDT
12350	3914	21	are	be	VBP
12350	3914	22	to	to	TO
12350	3914	23	be	be	VB
12350	3914	24	longer	long	JJR
12350	3914	25	than	than	IN
12350	3914	26	the	the	DT
12350	3914	27	other	other	JJ
12350	3914	28	three	three	CD
12350	3914	29	.	.	.
12350	3915	1	Braid	braid	RB
12350	3915	2	the	the	DT
12350	3915	3	three	three	CD
12350	3915	4	long	long	JJ
12350	3915	5	strands	strand	NNS
12350	3915	6	into	into	IN
12350	3915	7	one	one	CD
12350	3915	8	braid	braid	NN
12350	3915	9	(	(	-LRB-
12350	3915	10	should	should	MD
12350	3915	11	be	be	VB
12350	3915	12	thicker	thick	JJR
12350	3915	13	in	in	IN
12350	3915	14	the	the	DT
12350	3915	15	centre	centre	NN
12350	3915	16	than	than	IN
12350	3915	17	at	at	IN
12350	3915	18	the	the	DT
12350	3915	19	end	end	NN
12350	3915	20	)	)	-RRB-
12350	3915	21	,	,	,
12350	3915	22	and	and	CC
12350	3915	23	braid	braid	VBD
12350	3915	24	the	the	DT
12350	3915	25	shorter	short	JJR
12350	3915	26	strands	strand	VBZ
12350	3915	27	into	into	IN
12350	3915	28	one	one	CD
12350	3915	29	braid	braid	NN
12350	3915	30	and	and	CC
12350	3915	31	lay	lie	VBD
12350	3915	32	it	-PRON-	PRP
12350	3915	33	on	on	IN
12350	3915	34	,	,	,
12350	3915	35	top	top	NN
12350	3915	36	of	of	IN
12350	3915	37	the	the	DT
12350	3915	38	long	long	JJ
12350	3915	39	braid	braid	NN
12350	3915	40	,	,	,
12350	3915	41	pressing	press	VBG
12350	3915	42	the	the	DT
12350	3915	43	ends	end	NNS
12350	3915	44	together	together	RB
12350	3915	45	.	.	.
12350	3916	1	Butter	butter	VB
12350	3916	2	a	a	DT
12350	3916	3	long	long	JJ
12350	3916	4	baking	baking	NN
12350	3916	5	-	-	HYPH
12350	3916	6	pan	pan	NN
12350	3916	7	,	,	,
12350	3916	8	lift	lift	VB
12350	3916	9	the	the	DT
12350	3916	10	barches	barche	NNS
12350	3916	11	into	into	IN
12350	3916	12	the	the	DT
12350	3916	13	pan	pan	NN
12350	3916	14	and	and	CC
12350	3916	15	set	set	VBN
12350	3916	16	in	in	IN
12350	3916	17	a	a	DT
12350	3916	18	warm	warm	JJ
12350	3916	19	place	place	NN
12350	3916	20	to	to	TO
12350	3916	21	rise	rise	VB
12350	3916	22	again	again	RB
12350	3916	23	for	for	IN
12350	3916	24	about	about	RB
12350	3916	25	one	one	CD
12350	3916	26	-	-	HYPH
12350	3916	27	half	half	NN
12350	3916	28	hour	hour	NN
12350	3916	29	.	.	.
12350	3917	1	Then	then	RB
12350	3917	2	brush	brush	VB
12350	3917	3	the	the	DT
12350	3917	4	top	top	NN
12350	3917	5	with	with	IN
12350	3917	6	beaten	beat	VBN
12350	3917	7	egg	egg	NN
12350	3917	8	and	and	CC
12350	3917	9	sprinkle	sprinkle	VB
12350	3917	10	poppy	poppy	JJ
12350	3917	11	seed	seed	NN
12350	3917	12	all	all	RB
12350	3917	13	over	over	IN
12350	3917	14	the	the	DT
12350	3917	15	top	top	NN
12350	3917	16	.	.	.
12350	3918	1	Bake	bake	VB
12350	3918	2	in	in	IN
12350	3918	3	a	a	DT
12350	3918	4	moderate	moderate	JJ
12350	3918	5	oven	oven	NNP
12350	3918	6	one	one	CD
12350	3918	7	hour	hour	NN
12350	3918	8	.	.	.
12350	3919	1	BARCHES	BARCHES	NNP
12350	3919	2	These	these	DT
12350	3919	3	are	be	VBP
12350	3919	4	to	to	TO
12350	3919	5	be	be	VB
12350	3919	6	used	use	VBN
12350	3919	7	for	for	IN
12350	3919	8	a	a	DT
12350	3919	9	meat	meat	NN
12350	3919	10	meal	meal	NN
12350	3919	11	and	and	CC
12350	3919	12	are	be	VBP
12350	3919	13	made	make	VBN
12350	3919	14	in	in	IN
12350	3919	15	the	the	DT
12350	3919	16	same	same	JJ
12350	3919	17	manner	manner	NN
12350	3919	18	as	as	IN
12350	3919	19	butter	butter	NN
12350	3919	20	barches	barche	NNS
12350	3919	21	,	,	,
12350	3919	22	omitting	omit	VBG
12350	3919	23	the	the	DT
12350	3919	24	milk	milk	NN
12350	3919	25	and	and	CC
12350	3919	26	butter	butter	NN
12350	3919	27	;	;	:
12350	3919	28	use	use	VB
12350	3919	29	water	water	NN
12350	3919	30	and	and	CC
12350	3919	31	a	a	DT
12350	3919	32	little	little	JJ
12350	3919	33	shortening	shortening	NN
12350	3919	34	of	of	IN
12350	3919	35	dripping	drip	VBG
12350	3919	36	or	or	CC
12350	3919	37	rendered	render	VBN
12350	3919	38	fat	fat	JJ
12350	3919	39	or	or	CC
12350	3919	40	a	a	DT
12350	3919	41	vegetable	vegetable	NN
12350	3919	42	oil	oil	NN
12350	3919	43	;	;	:
12350	3919	44	grate	grate	VB
12350	3919	45	a	a	DT
12350	3919	46	dozen	dozen	NN
12350	3919	47	almonds	almond	NNS
12350	3919	48	(	(	-LRB-
12350	3919	49	blanched	blanch	VBN
12350	3919	50	)	)	-RRB-
12350	3919	51	and	and	CC
12350	3919	52	add	add	VB
12350	3919	53	with	with	IN
12350	3919	54	two	two	CD
12350	3919	55	well	well	RB
12350	3919	56	-	-	HYPH
12350	3919	57	beaten	beat	VBN
12350	3919	58	eggs	egg	NNS
12350	3919	59	,	,	,
12350	3919	60	one	one	CD
12350	3919	61	-	-	HYPH
12350	3919	62	half	half	NN
12350	3919	63	cup	cup	NN
12350	3919	64	of	of	IN
12350	3919	65	sugar	sugar	NN
12350	3919	66	,	,	,
12350	3919	67	salt	salt	NN
12350	3919	68	,	,	,
12350	3919	69	raisins	raisin	NNS
12350	3919	70	and	and	CC
12350	3919	71	the	the	DT
12350	3919	72	grated	grate	VBN
12350	3919	73	peel	peel	NN
12350	3919	74	of	of	IN
12350	3919	75	one	one	CD
12350	3919	76	lemon	lemon	NN
12350	3919	77	.	.	.
12350	3920	1	Work	work	VB
12350	3920	2	just	just	RB
12350	3920	3	as	as	IN
12350	3920	4	you	-PRON-	PRP
12350	3920	5	would	would	MD
12350	3920	6	butter	butter	VB
12350	3920	7	barches	barche	NNS
12350	3920	8	.	.	.
12350	3921	1	Bake	bake	VB
12350	3921	2	one	one	CD
12350	3921	3	hour	hour	NN
12350	3921	4	in	in	IN
12350	3921	5	moderate	moderate	JJ
12350	3921	6	oven	oven	NNP
12350	3921	7	.	.	.
12350	3922	1	Wrap	wrap	VB
12350	3922	2	in	in	RP
12350	3922	3	a	a	DT
12350	3922	4	damp	damp	JJ
12350	3922	5	,	,	,
12350	3922	6	clean	clean	JJ
12350	3922	7	towel	towel	NN
12350	3922	8	as	as	RB
12350	3922	9	soon	soon	RB
12350	3922	10	as	as	IN
12350	3922	11	baked	bake	VBD
12350	3922	12	to	to	TO
12350	3922	13	prevent	prevent	VB
12350	3922	14	the	the	DT
12350	3922	15	crust	crust	NN
12350	3922	16	from	from	IN
12350	3922	17	becoming	become	VBG
12350	3922	18	too	too	RB
12350	3922	19	hard	hard	JJ
12350	3922	20	.	.	.
12350	3923	1	POTATO	POTATO	NNP
12350	3923	2	BREAD	BREAD	NNP
12350	3923	3	Add	add	VB
12350	3923	4	one	one	CD
12350	3923	5	medium	medium	NN
12350	3923	6	-	-	HYPH
12350	3923	7	sized	sized	JJ
12350	3923	8	mashed	mashed	JJ
12350	3923	9	boiled	boil	VBN
12350	3923	10	potato	potato	NN
12350	3923	11	to	to	IN
12350	3923	12	any	any	DT
12350	3923	13	of	of	IN
12350	3923	14	the	the	DT
12350	3923	15	foregoing	foregoing	JJ
12350	3923	16	recipes	recipe	NNS
12350	3923	17	.	.	.
12350	3924	1	This	this	DT
12350	3924	2	will	will	MD
12350	3924	3	give	give	VB
12350	3924	4	a	a	DT
12350	3924	5	more	more	RBR
12350	3924	6	moist	moist	JJ
12350	3924	7	bread	bread	NN
12350	3924	8	,	,	,
12350	3924	9	which	which	WDT
12350	3924	10	retains	retain	VBZ
12350	3924	11	its	-PRON-	PRP$
12350	3924	12	freshness	freshness	NN
12350	3924	13	longer	long	RBR
12350	3924	14	.	.	.
12350	3925	1	GRAHAM	GRAHAM	NNP
12350	3925	2	BREAD	BREAD	NNP
12350	3925	3	Dissolve	dissolve	VBP
12350	3925	4	one	one	CD
12350	3925	5	cake	cake	NN
12350	3925	6	of	of	IN
12350	3925	7	compressed	compress	VBN
12350	3925	8	yeast	yeast	NN
12350	3925	9	and	and	CC
12350	3925	10	four	four	CD
12350	3925	11	tablespoons	tablespoon	NNS
12350	3925	12	of	of	IN
12350	3925	13	light	light	JJ
12350	3925	14	brown	brown	JJ
12350	3925	15	sugar	sugar	NN
12350	3925	16	or	or	CC
12350	3925	17	molasses	molasse	NNS
12350	3925	18	in	in	IN
12350	3925	19	one	one	CD
12350	3925	20	cup	cup	NN
12350	3925	21	of	of	IN
12350	3925	22	lukewarm	lukewarm	JJ
12350	3925	23	water	water	NN
12350	3925	24	and	and	CC
12350	3925	25	one	one	CD
12350	3925	26	cup	cup	NN
12350	3925	27	of	of	IN
12350	3925	28	milk	milk	NN
12350	3925	29	which	which	WDT
12350	3925	30	has	have	VBZ
12350	3925	31	been	be	VBN
12350	3925	32	scalded	scald	VBN
12350	3925	33	and	and	CC
12350	3925	34	cooled	cool	VBN
12350	3925	35	to	to	IN
12350	3925	36	lukewarm	lukewarm	NNP
12350	3925	37	.	.	.
12350	3926	1	Add	add	VB
12350	3926	2	two	two	CD
12350	3926	3	tablespoons	tablespoon	NNS
12350	3926	4	of	of	IN
12350	3926	5	melted	melted	JJ
12350	3926	6	butter	butter	NN
12350	3926	7	,	,	,
12350	3926	8	then	then	RB
12350	3926	9	four	four	CD
12350	3926	10	cups	cup	NNS
12350	3926	11	of	of	IN
12350	3926	12	Graham	Graham	NNP
12350	3926	13	flour	flour	NN
12350	3926	14	and	and	CC
12350	3926	15	one	one	CD
12350	3926	16	cup	cup	NN
12350	3926	17	of	of	IN
12350	3926	18	white	white	NNP
12350	3926	19	flour	flour	NN
12350	3926	20	(	(	-LRB-
12350	3926	21	sifted	sift	VBN
12350	3926	22	)	)	-RRB-
12350	3926	23	,	,	,
12350	3926	24	adding	add	VBG
12350	3926	25	flour	flour	NN
12350	3926	26	gradually	gradually	RB
12350	3926	27	,	,	,
12350	3926	28	and	and	CC
12350	3926	29	one	one	CD
12350	3926	30	teaspoon	teaspoon	NN
12350	3926	31	of	of	IN
12350	3926	32	salt	salt	NN
12350	3926	33	.	.	.
12350	3927	1	Knead	knead	NN
12350	3927	2	thoroughly	thoroughly	RB
12350	3927	3	,	,	,
12350	3927	4	being	be	VBG
12350	3927	5	sure	sure	JJ
12350	3927	6	to	to	TO
12350	3927	7	keep	keep	VB
12350	3927	8	dough	dough	NN
12350	3927	9	soft	soft	JJ
12350	3927	10	.	.	.
12350	3928	1	Cover	cover	NN
12350	3928	2	and	and	CC
12350	3928	3	set	set	VBD
12350	3928	4	aside	aside	RB
12350	3928	5	in	in	IN
12350	3928	6	a	a	DT
12350	3928	7	warm	warm	JJ
12350	3928	8	place	place	NN
12350	3928	9	to	to	TO
12350	3928	10	rise	rise	VB
12350	3928	11	for	for	IN
12350	3928	12	about	about	RB
12350	3928	13	two	two	CD
12350	3928	14	hours	hour	NNS
12350	3928	15	.	.	.
12350	3929	1	When	when	WRB
12350	3929	2	double	double	JJ
12350	3929	3	in	in	IN
12350	3929	4	bulk	bulk	NN
12350	3929	5	,	,	,
12350	3929	6	turn	turn	VB
12350	3929	7	out	out	RP
12350	3929	8	on	on	IN
12350	3929	9	kneading	kneading	NNP
12350	3929	10	board	board	NNP
12350	3929	11	,	,	,
12350	3929	12	mold	mold	NN
12350	3929	13	into	into	IN
12350	3929	14	loaves	loaf	NNS
12350	3929	15	,	,	,
12350	3929	16	and	and	CC
12350	3929	17	place	place	NN
12350	3929	18	in	in	IN
12350	3929	19	well	well	RB
12350	3929	20	-	-	HYPH
12350	3929	21	greased	grease	VBN
12350	3929	22	pans	pan	NNS
12350	3929	23	,	,	,
12350	3929	24	cover	cover	NN
12350	3929	25	and	and	CC
12350	3929	26	set	set	VBD
12350	3929	27	to	to	TO
12350	3929	28	rise	rise	VB
12350	3929	29	again	again	RB
12350	3929	30	--	--	:
12350	3929	31	about	about	RB
12350	3929	32	one	one	CD
12350	3929	33	hour	hour	NN
12350	3929	34	or	or	CC
12350	3929	35	until	until	IN
12350	3929	36	light	light	NN
12350	3929	37	.	.	.
12350	3930	1	Bake	bake	VB
12350	3930	2	one	one	CD
12350	3930	3	hour	hour	NN
12350	3930	4	,	,	,
12350	3930	5	in	in	IN
12350	3930	6	a	a	DT
12350	3930	7	slower	slow	JJR
12350	3930	8	oven	oven	JJ
12350	3930	9	than	than	IN
12350	3930	10	for	for	IN
12350	3930	11	white	white	JJ
12350	3930	12	bread	bread	NN
12350	3930	13	.	.	.
12350	3931	1	If	if	IN
12350	3931	2	wanted	want	VBN
12350	3931	3	for	for	IN
12350	3931	4	overnight	overnight	JJ
12350	3931	5	use	use	NN
12350	3931	6	one	one	CD
12350	3931	7	-	-	HYPH
12350	3931	8	half	half	NN
12350	3931	9	cake	cake	NN
12350	3931	10	of	of	IN
12350	3931	11	yeast	yeast	NN
12350	3931	12	and	and	CC
12350	3931	13	an	an	DT
12350	3931	14	extra	extra	JJ
12350	3931	15	half	half	JJ
12350	3931	16	teaspoon	teaspoon	NN
12350	3931	17	of	of	IN
12350	3931	18	salt	salt	NN
12350	3931	19	.	.	.
12350	3932	1	GLUTEN	GLUTEN	NNP
12350	3932	2	BREAD	BREAD	NNP
12350	3932	3	Dissolve	dissolve	VBP
12350	3932	4	one	one	CD
12350	3932	5	cake	cake	NN
12350	3932	6	of	of	IN
12350	3932	7	compressed	compress	VBN
12350	3932	8	yeast	yeast	NN
12350	3932	9	and	and	CC
12350	3932	10	one	one	CD
12350	3932	11	tablespoon	tablespoon	NN
12350	3932	12	of	of	IN
12350	3932	13	sugar	sugar	NN
12350	3932	14	in	in	IN
12350	3932	15	one	one	CD
12350	3932	16	cup	cup	NN
12350	3932	17	of	of	IN
12350	3932	18	milk	milk	NN
12350	3932	19	,	,	,
12350	3932	20	scalded	scalded	JJ
12350	3932	21	and	and	CC
12350	3932	22	cooled	cool	VBN
12350	3932	23	,	,	,
12350	3932	24	and	and	CC
12350	3932	25	one	one	CD
12350	3932	26	cup	cup	NN
12350	3932	27	of	of	IN
12350	3932	28	lukewarm	lukewarm	JJ
12350	3932	29	water	water	NN
12350	3932	30	;	;	:
12350	3932	31	add	add	VB
12350	3932	32	one	one	CD
12350	3932	33	level	level	NN
12350	3932	34	tablespoon	tablespoon	NN
12350	3932	35	of	of	IN
12350	3932	36	butter	butter	NN
12350	3932	37	then	then	RB
12350	3932	38	three	three	CD
12350	3932	39	cups	cup	NNS
12350	3932	40	of	of	IN
12350	3932	41	gluten	gluten	VBN
12350	3932	42	flour	flour	NN
12350	3932	43	gradually	gradually	RB
12350	3932	44	,	,	,
12350	3932	45	and	and	CC
12350	3932	46	one	one	CD
12350	3932	47	teaspoon	teaspoon	NN
12350	3932	48	of	of	IN
12350	3932	49	salt	salt	NN
12350	3932	50	.	.	.
12350	3933	1	Knead	knead	VB
12350	3933	2	thoroughly	thoroughly	RB
12350	3933	3	until	until	IN
12350	3933	4	smooth	smooth	JJ
12350	3933	5	and	and	CC
12350	3933	6	elastic	elastic	JJ
12350	3933	7	;	;	:
12350	3933	8	place	place	NN
12350	3933	9	in	in	IN
12350	3933	10	well	well	RB
12350	3933	11	-	-	HYPH
12350	3933	12	greased	grease	VBN
12350	3933	13	bowl	bowl	NN
12350	3933	14	;	;	:
12350	3933	15	cover	cover	VB
12350	3933	16	and	and	CC
12350	3933	17	set	set	VBD
12350	3933	18	aside	aside	RB
12350	3933	19	in	in	IN
12350	3933	20	a	a	DT
12350	3933	21	warm	warm	JJ
12350	3933	22	place	place	NN
12350	3933	23	,	,	,
12350	3933	24	free	free	JJ
12350	3933	25	from	from	IN
12350	3933	26	draught	draught	NN
12350	3933	27	,	,	,
12350	3933	28	to	to	TO
12350	3933	29	rise	rise	VB
12350	3933	30	until	until	IN
12350	3933	31	light	light	NN
12350	3933	32	,	,	,
12350	3933	33	which	which	WDT
12350	3933	34	should	should	MD
12350	3933	35	be	be	VB
12350	3933	36	in	in	IN
12350	3933	37	about	about	RB
12350	3933	38	two	two	CD
12350	3933	39	hours	hour	NNS
12350	3933	40	.	.	.
12350	3934	1	Mold	mold	NN
12350	3934	2	into	into	IN
12350	3934	3	loaves	loaf	NNS
12350	3934	4	;	;	:
12350	3934	5	place	place	NN
12350	3934	6	in	in	IN
12350	3934	7	greased	greased	JJ
12350	3934	8	pans	pan	NNS
12350	3934	9	,	,	,
12350	3934	10	filling	fill	VBG
12350	3934	11	them	-PRON-	PRP
12350	3934	12	half	half	RB
12350	3934	13	full	full	JJ
12350	3934	14	.	.	.
12350	3935	1	Cover	cover	NN
12350	3935	2	,	,	,
12350	3935	3	let	let	VB
12350	3935	4	rise	rise	VB
12350	3935	5	again	again	RB
12350	3935	6	,	,	,
12350	3935	7	and	and	CC
12350	3935	8	when	when	WRB
12350	3935	9	double	double	JJ
12350	3935	10	in	in	IN
12350	3935	11	bulk	bulk	NN
12350	3935	12	,	,	,
12350	3935	13	which	which	WDT
12350	3935	14	should	should	MD
12350	3935	15	be	be	VB
12350	3935	16	in	in	IN
12350	3935	17	about	about	RB
12350	3935	18	one	one	CD
12350	3935	19	hour	hour	NN
12350	3935	20	,	,	,
12350	3935	21	bake	bake	VBP
12350	3935	22	in	in	IN
12350	3935	23	moderate	moderate	JJ
12350	3935	24	oven	oven	JJ
12350	3935	25	forty	forty	CD
12350	3935	26	-	-	HYPH
12350	3935	27	five	five	CD
12350	3935	28	minutes	minute	NNS
12350	3935	29	.	.	.
12350	3936	1	This	this	DT
12350	3936	2	will	will	MD
12350	3936	3	make	make	VB
12350	3936	4	two	two	CD
12350	3936	5	one	one	CD
12350	3936	6	-	-	HYPH
12350	3936	7	pound	pound	NN
12350	3936	8	loaves	loaf	NNS
12350	3936	9	.	.	.
12350	3937	1	For	for	IN
12350	3937	2	diet	diet	NN
12350	3937	3	use	use	NN
12350	3937	4	omit	omit	NN
12350	3937	5	shortening	shortening	NN
12350	3937	6	and	and	CC
12350	3937	7	sugar	sugar	NN
12350	3937	8	.	.	.
12350	3938	1	RAISIN	RAISIN	NNP
12350	3938	2	BREAD	BREAD	NNP
12350	3938	3	Make	make	VBP
12350	3938	4	dough	dough	NN
12350	3938	5	as	as	IN
12350	3938	6	directed	direct	VBN
12350	3938	7	for	for	IN
12350	3938	8	Butterbarches	butterbarche	NNS
12350	3938	9	,	,	,
12350	3938	10	using	use	VBG
12350	3938	11	one	one	CD
12350	3938	12	-	-	HYPH
12350	3938	13	quarter	quarter	NN
12350	3938	14	cup	cup	NN
12350	3938	15	of	of	IN
12350	3938	16	raisins	raisin	NNS
12350	3938	17	and	and	CC
12350	3938	18	omitting	omit	VBG
12350	3938	19	the	the	DT
12350	3938	20	lemon	lemon	NN
12350	3938	21	and	and	CC
12350	3938	22	egg	egg	NN
12350	3938	23	.	.	.
12350	3939	1	Form	form	VB
12350	3939	2	in	in	IN
12350	3939	3	loaves	loaf	NNS
12350	3939	4	,	,	,
12350	3939	5	fill	fill	VBP
12350	3939	6	well	well	RB
12350	3939	7	-	-	HYPH
12350	3939	8	greased	grease	VBN
12350	3939	9	pans	pan	NNS
12350	3939	10	half	half	NN
12350	3939	11	full	full	JJ
12350	3939	12	;	;	:
12350	3939	13	cover	cover	VB
12350	3939	14	and	and	CC
12350	3939	15	let	let	VB
12350	3939	16	rise	rise	NN
12350	3939	17	until	until	IN
12350	3939	18	light	light	NN
12350	3939	19	;	;	:
12350	3939	20	about	about	RB
12350	3939	21	one	one	CD
12350	3939	22	hour	hour	NN
12350	3939	23	.	.	.
12350	3940	1	Glaze	glaze	VB
12350	3940	2	with	with	IN
12350	3940	3	egg	egg	NN
12350	3940	4	diluted	dilute	VBN
12350	3940	5	with	with	IN
12350	3940	6	water	water	NN
12350	3940	7	,	,	,
12350	3940	8	and	and	CC
12350	3940	9	bake	bake	VB
12350	3940	10	forty	forty	CD
12350	3940	11	-	-	HYPH
12350	3940	12	five	five	CD
12350	3940	13	minutes	minute	NNS
12350	3940	14	.	.	.
12350	3941	1	ROLLED	ROLLED	NNP
12350	3941	2	OATS	OATS	NNP
12350	3941	3	BREAD	BREAD	NNP
12350	3941	4	Pour	Pour	NNP
12350	3941	5	two	two	CD
12350	3941	6	cups	cup	NNS
12350	3941	7	of	of	IN
12350	3941	8	boiling	boil	VBG
12350	3941	9	water	water	NN
12350	3941	10	over	over	IN
12350	3941	11	two	two	CD
12350	3941	12	cups	cup	NNS
12350	3941	13	of	of	IN
12350	3941	14	rolled	roll	VBN
12350	3941	15	oats	oats	NNP
12350	3941	16	,	,	,
12350	3941	17	cover	cover	VB
12350	3941	18	and	and	CC
12350	3941	19	let	let	VB
12350	3941	20	stand	stand	VB
12350	3941	21	until	until	IN
12350	3941	22	lukewarm	lukewarm	NNP
12350	3941	23	.	.	.
12350	3942	1	Dissolve	dissolve	VB
12350	3942	2	one	one	CD
12350	3942	3	cake	cake	NN
12350	3942	4	of	of	IN
12350	3942	5	compressed	compress	VBN
12350	3942	6	yeast	yeast	NN
12350	3942	7	and	and	CC
12350	3942	8	one	one	CD
12350	3942	9	-	-	HYPH
12350	3942	10	fourth	fourth	NN
12350	3942	11	cup	cup	NN
12350	3942	12	of	of	IN
12350	3942	13	brown	brown	NNP
12350	3942	14	sugar	sugar	NN
12350	3942	15	in	in	IN
12350	3942	16	one	one	CD
12350	3942	17	-	-	HYPH
12350	3942	18	half	half	NN
12350	3942	19	cup	cup	NN
12350	3942	20	of	of	IN
12350	3942	21	lukewarm	lukewarm	JJ
12350	3942	22	water	water	NN
12350	3942	23	,	,	,
12350	3942	24	add	add	VB
12350	3942	25	two	two	CD
12350	3942	26	tablespoons	tablespoon	NNS
12350	3942	27	of	of	IN
12350	3942	28	shortening	shortening	NN
12350	3942	29	,	,	,
12350	3942	30	the	the	DT
12350	3942	31	oatmeal	oatmeal	NN
12350	3942	32	and	and	CC
12350	3942	33	the	the	DT
12350	3942	34	water	water	NN
12350	3942	35	in	in	IN
12350	3942	36	which	which	WDT
12350	3942	37	it	-PRON-	PRP
12350	3942	38	has	have	VBZ
12350	3942	39	been	be	VBN
12350	3942	40	swelling	swell	VBG
12350	3942	41	.	.	.
12350	3943	1	Beat	beat	VB
12350	3943	2	well	well	RB
12350	3943	3	,	,	,
12350	3943	4	add	add	VB
12350	3943	5	about	about	RB
12350	3943	6	three	three	CD
12350	3943	7	cups	cup	NNS
12350	3943	8	of	of	IN
12350	3943	9	flour	flour	NN
12350	3943	10	to	to	TO
12350	3943	11	make	make	VB
12350	3943	12	a	a	DT
12350	3943	13	dough	dough	NN
12350	3943	14	,	,	,
12350	3943	15	also	also	RB
12350	3943	16	add	add	VB
12350	3943	17	one	one	CD
12350	3943	18	teaspoon	teaspoon	NN
12350	3943	19	of	of	IN
12350	3943	20	salt	salt	NN
12350	3943	21	.	.	.
12350	3944	1	Let	let	VB
12350	3944	2	rise	rise	NN
12350	3944	3	until	until	IN
12350	3944	4	it	-PRON-	PRP
12350	3944	5	doubles	double	VBZ
12350	3944	6	in	in	IN
12350	3944	7	bulk	bulk	NN
12350	3944	8	.	.	.
12350	3945	1	Mold	mold	NN
12350	3945	2	into	into	IN
12350	3945	3	two	two	CD
12350	3945	4	loaves	loaf	NNS
12350	3945	5	in	in	IN
12350	3945	6	pan	pan	NN
12350	3945	7	and	and	CC
12350	3945	8	bake	bake	VB
12350	3945	9	forty	forty	CD
12350	3945	10	-	-	HYPH
12350	3945	11	five	five	CD
12350	3945	12	minutes	minute	NNS
12350	3945	13	.	.	.
12350	3946	1	POTATO	potato	NN
12350	3946	2	-	-	HYPH
12350	3946	3	RYE	rye	NN
12350	3946	4	BREAD	BREAD	NNS
12350	3946	5	Cook	Cook	NNP
12350	3946	6	one	one	CD
12350	3946	7	quart	quart	NN
12350	3946	8	of	of	IN
12350	3946	9	potatoes	potato	NNS
12350	3946	10	diced	dice	VBN
12350	3946	11	,	,	,
12350	3946	12	in	in	IN
12350	3946	13	boiling	boil	VBG
12350	3946	14	water	water	NN
12350	3946	15	until	until	IN
12350	3946	16	tender	tender	NN
12350	3946	17	.	.	.
12350	3947	1	Strain	strain	VB
12350	3947	2	,	,	,
12350	3947	3	reserving	reserve	VBG
12350	3947	4	potato	potato	NN
12350	3947	5	water	water	NN
12350	3947	6	.	.	.
12350	3948	1	Measure	measure	VB
12350	3948	2	and	and	CC
12350	3948	3	add	add	VB
12350	3948	4	enough	enough	JJ
12350	3948	5	more	more	JJR
12350	3948	6	water	water	NN
12350	3948	7	to	to	TO
12350	3948	8	make	make	VB
12350	3948	9	three	three	CD
12350	3948	10	cups	cup	NNS
12350	3948	11	.	.	.
12350	3949	1	Let	let	VB
12350	3949	2	come	come	VB
12350	3949	3	to	to	IN
12350	3949	4	a	a	DT
12350	3949	5	boil	boil	NN
12350	3949	6	,	,	,
12350	3949	7	add	add	VB
12350	3949	8	one	one	CD
12350	3949	9	-	-	HYPH
12350	3949	10	quarter	quarter	NN
12350	3949	11	cup	cup	NN
12350	3949	12	of	of	IN
12350	3949	13	salt	salt	NN
12350	3949	14	,	,	,
12350	3949	15	and	and	CC
12350	3949	16	very	very	RB
12350	3949	17	gradually	gradually	RB
12350	3949	18	one	one	CD
12350	3949	19	and	and	CC
12350	3949	20	one	one	CD
12350	3949	21	-	-	HYPH
12350	3949	22	quarter	quarter	NN
12350	3949	23	cups	cup	NNS
12350	3949	24	of	of	IN
12350	3949	25	cornmeal	cornmeal	NN
12350	3949	26	.	.	.
12350	3950	1	Cook	cook	VB
12350	3950	2	two	two	CD
12350	3950	3	minutes	minute	NNS
12350	3950	4	,	,	,
12350	3950	5	stirring	stir	VBG
12350	3950	6	constantly	constantly	RB
12350	3950	7	until	until	IN
12350	3950	8	thick	thick	JJ
12350	3950	9	.	.	.
12350	3951	1	Remove	remove	VB
12350	3951	2	from	from	IN
12350	3951	3	fire	fire	NN
12350	3951	4	,	,	,
12350	3951	5	add	add	VB
12350	3951	6	two	two	CD
12350	3951	7	tablespoons	tablespoon	NNS
12350	3951	8	of	of	IN
12350	3951	9	any	any	DT
12350	3951	10	kind	kind	NN
12350	3951	11	of	of	IN
12350	3951	12	fat	fat	NN
12350	3951	13	,	,	,
12350	3951	14	the	the	DT
12350	3951	15	potatoes	potato	NNS
12350	3951	16	riced	rice	VBD
12350	3951	17	or	or	CC
12350	3951	18	mashed	mash	VBN
12350	3951	19	and	and	CC
12350	3951	20	when	when	WRB
12350	3951	21	cooled	cool	VBD
12350	3951	22	two	two	CD
12350	3951	23	cups	cup	NNS
12350	3951	24	of	of	IN
12350	3951	25	flour	flour	NN
12350	3951	26	;	;	:
12350	3951	27	then	then	RB
12350	3951	28	one	one	CD
12350	3951	29	tablespoon	tablespoon	NN
12350	3951	30	of	of	IN
12350	3951	31	sugar	sugar	NN
12350	3951	32	and	and	CC
12350	3951	33	one	one	CD
12350	3951	34	cake	cake	NN
12350	3951	35	of	of	IN
12350	3951	36	yeast	yeast	NN
12350	3951	37	dissolved	dissolve	VBN
12350	3951	38	in	in	IN
12350	3951	39	one	one	CD
12350	3951	40	cup	cup	NN
12350	3951	41	of	of	IN
12350	3951	42	lukewarm	lukewarm	JJ
12350	3951	43	water	water	NN
12350	3951	44	.	.	.
12350	3952	1	Mix	mix	VB
12350	3952	2	and	and	CC
12350	3952	3	knead	knead	VB
12350	3952	4	to	to	IN
12350	3952	5	a	a	DT
12350	3952	6	stiff	stiff	JJ
12350	3952	7	dough	dough	NN
12350	3952	8	adding	add	VBG
12350	3952	9	wheat	wheat	NN
12350	3952	10	flour	flour	NN
12350	3952	11	to	to	TO
12350	3952	12	keep	keep	VB
12350	3952	13	it	-PRON-	PRP
12350	3952	14	from	from	IN
12350	3952	15	sticking	stick	VBG
12350	3952	16	.	.	.
12350	3953	1	Cover	cover	NN
12350	3953	2	,	,	,
12350	3953	3	set	set	VBN
12350	3953	4	aside	aside	RB
12350	3953	5	in	in	IN
12350	3953	6	a	a	DT
12350	3953	7	warm	warm	JJ
12350	3953	8	place	place	NN
12350	3953	9	overnight	overnight	RB
12350	3953	10	,	,	,
12350	3953	11	or	or	CC
12350	3953	12	until	until	IN
12350	3953	13	double	double	JJ
12350	3953	14	its	-PRON-	PRP$
12350	3953	15	bulk	bulk	NN
12350	3953	16	.	.	.
12350	3954	1	Shape	shape	VB
12350	3954	2	into	into	IN
12350	3954	3	four	four	CD
12350	3954	4	loaves	loaf	NNS
12350	3954	5	,	,	,
12350	3954	6	let	let	VB
12350	3954	7	rise	rise	VB
12350	3954	8	again	again	RB
12350	3954	9	;	;	:
12350	3954	10	bake	bake	VB
12350	3954	11	in	in	IN
12350	3954	12	a	a	DT
12350	3954	13	moderate	moderate	JJ
12350	3954	14	oven	oven	NNP
12350	3954	15	one	one	CD
12350	3954	16	hour	hour	NN
12350	3954	17	or	or	CC
12350	3954	18	more	more	JJR
12350	3954	19	,	,	,
12350	3954	20	until	until	IN
12350	3954	21	well	well	RB
12350	3954	22	done	do	VBN
12350	3954	23	.	.	.
12350	3955	1	Glaze	glaze	VB
12350	3955	2	with	with	IN
12350	3955	3	egg	egg	NN
12350	3955	4	diluted	dilute	VBN
12350	3955	5	with	with	IN
12350	3955	6	water	water	NN
12350	3955	7	before	before	IN
12350	3955	8	putting	put	VBG
12350	3955	9	in	in	RP
12350	3955	10	the	the	DT
12350	3955	11	oven	oven	NN
12350	3955	12	.	.	.
12350	3956	1	These	these	DT
12350	3956	2	loaves	loaf	NNS
12350	3956	3	will	will	MD
12350	3956	4	keep	keep	VB
12350	3956	5	moist	moist	NN
12350	3956	6	one	one	CD
12350	3956	7	week	week	NN
12350	3956	8	.	.	.
12350	3957	1	RYE	RYE	NNP
12350	3957	2	BREAD	BREAD	NNP
12350	3957	3	(	(	-LRB-
12350	3957	4	AMERICAN	AMERICAN	NNP
12350	3957	5	)	)	-RRB-
12350	3957	6	No	no	UH
12350	3957	7	.	.	.
12350	3958	1	1	1	CD
12350	3958	2	Dissolve	dissolve	NN
12350	3958	3	one	one	CD
12350	3958	4	cake	cake	NN
12350	3958	5	compressed	compress	VBN
12350	3958	6	yeast	yeast	NN
12350	3958	7	in	in	IN
12350	3958	8	two	two	CD
12350	3958	9	cups	cup	NNS
12350	3958	10	of	of	IN
12350	3958	11	lukewarm	lukewarm	JJ
12350	3958	12	water	water	NN
12350	3958	13	and	and	CC
12350	3958	14	one	one	CD
12350	3958	15	cup	cup	NN
12350	3958	16	of	of	IN
12350	3958	17	milk	milk	NN
12350	3958	18	which	which	WDT
12350	3958	19	has	have	VBZ
12350	3958	20	been	be	VBN
12350	3958	21	scalded	scald	VBN
12350	3958	22	and	and	CC
12350	3958	23	cooled	cool	VBN
12350	3958	24	;	;	:
12350	3958	25	or	or	CC
12350	3958	26	if	if	IN
12350	3958	27	so	so	RB
12350	3958	28	desired	desire	VBD
12350	3958	29	the	the	DT
12350	3958	30	milk	milk	NN
12350	3958	31	may	may	MD
12350	3958	32	be	be	VB
12350	3958	33	omitted	omit	VBN
12350	3958	34	and	and	CC
12350	3958	35	all	all	DT
12350	3958	36	water	water	NN
12350	3958	37	used	use	VBD
12350	3958	38	;	;	:
12350	3958	39	add	add	VB
12350	3958	40	two	two	CD
12350	3958	41	and	and	CC
12350	3958	42	one	one	CD
12350	3958	43	-	-	HYPH
12350	3958	44	half	half	NN
12350	3958	45	cups	cup	NNS
12350	3958	46	of	of	IN
12350	3958	47	rye	rye	NN
12350	3958	48	flour	flour	NN
12350	3958	49	or	or	CC
12350	3958	50	enough	enough	JJ
12350	3958	51	to	to	TO
12350	3958	52	make	make	VB
12350	3958	53	a	a	DT
12350	3958	54	sponge	sponge	NN
12350	3958	55	.	.	.
12350	3959	1	Beat	beat	VB
12350	3959	2	well	well	RB
12350	3959	3	;	;	:
12350	3959	4	cover	cover	VB
12350	3959	5	and	and	CC
12350	3959	6	set	set	VB
12350	3959	7	aside	aside	RB
12350	3959	8	in	in	IN
12350	3959	9	a	a	DT
12350	3959	10	warm	warm	JJ
12350	3959	11	place	place	NN
12350	3959	12	,	,	,
12350	3959	13	free	free	JJ
12350	3959	14	from	from	IN
12350	3959	15	draught	draught	NN
12350	3959	16	,	,	,
12350	3959	17	to	to	TO
12350	3959	18	rise	rise	VB
12350	3959	19	about	about	RB
12350	3959	20	two	two	CD
12350	3959	21	hours	hour	NNS
12350	3959	22	.	.	.
12350	3960	1	When	when	WRB
12350	3960	2	light	light	NN
12350	3960	3	add	add	VB
12350	3960	4	one	one	CD
12350	3960	5	and	and	CC
12350	3960	6	one	one	CD
12350	3960	7	-	-	HYPH
12350	3960	8	half	half	NN
12350	3960	9	cups	cup	NNS
12350	3960	10	of	of	IN
12350	3960	11	sifted	sift	VBN
12350	3960	12	white	white	JJ
12350	3960	13	flour	flour	NN
12350	3960	14	,	,	,
12350	3960	15	one	one	CD
12350	3960	16	tablespoon	tablespoon	NN
12350	3960	17	of	of	IN
12350	3960	18	melted	melted	JJ
12350	3960	19	butter	butter	NN
12350	3960	20	or	or	CC
12350	3960	21	oil	oil	NN
12350	3960	22	,	,	,
12350	3960	23	two	two	CD
12350	3960	24	and	and	CC
12350	3960	25	one	one	CD
12350	3960	26	-	-	HYPH
12350	3960	27	half	half	NN
12350	3960	28	cups	cup	NNS
12350	3960	29	of	of	IN
12350	3960	30	rye	rye	NN
12350	3960	31	flour	flour	NN
12350	3960	32	to	to	TO
12350	3960	33	make	make	VB
12350	3960	34	a	a	DT
12350	3960	35	soft	soft	JJ
12350	3960	36	dough	dough	NN
12350	3960	37	and	and	CC
12350	3960	38	last	last	JJ
12350	3960	39	one	one	CD
12350	3960	40	tablespoon	tablespoon	NN
12350	3960	41	of	of	IN
12350	3960	42	salt	salt	NN
12350	3960	43	.	.	.
12350	3961	1	Turn	turn	VB
12350	3961	2	on	on	IN
12350	3961	3	a	a	DT
12350	3961	4	board	board	NN
12350	3961	5	and	and	CC
12350	3961	6	knead	knead	NN
12350	3961	7	or	or	CC
12350	3961	8	pound	pound	VB
12350	3961	9	it	-PRON-	PRP
12350	3961	10	five	five	CD
12350	3961	11	minutes	minute	NNS
12350	3961	12	.	.	.
12350	3962	1	Place	place	NN
12350	3962	2	in	in	IN
12350	3962	3	greased	grease	VBN
12350	3962	4	bowl	bowl	NN
12350	3962	5	;	;	:
12350	3962	6	cover	cover	VB
12350	3962	7	and	and	CC
12350	3962	8	let	let	VB
12350	3962	9	rise	rise	NN
12350	3962	10	until	until	IN
12350	3962	11	double	double	JJ
12350	3962	12	in	in	IN
12350	3962	13	bulk	bulk	NN
12350	3962	14	--	--	:
12350	3962	15	about	about	RB
12350	3962	16	two	two	CD
12350	3962	17	hours	hour	NNS
12350	3962	18	.	.	.
12350	3963	1	Turn	turn	VB
12350	3963	2	on	on	IN
12350	3963	3	board	board	NN
12350	3963	4	and	and	CC
12350	3963	5	shape	shape	NN
12350	3963	6	into	into	IN
12350	3963	7	loaves	loaf	NNS
12350	3963	8	;	;	:
12350	3963	9	place	place	NN
12350	3963	10	in	in	IN
12350	3963	11	floured	floured	JJ
12350	3963	12	shallow	shallow	JJ
12350	3963	13	pans	pan	NNS
12350	3963	14	;	;	:
12350	3963	15	cover	cover	VB
12350	3963	16	and	and	CC
12350	3963	17	let	let	VB
12350	3963	18	rise	rise	VB
12350	3963	19	again	again	RB
12350	3963	20	until	until	IN
12350	3963	21	light	light	NN
12350	3963	22	--	--	:
12350	3963	23	about	about	RB
12350	3963	24	one	one	CD
12350	3963	25	hour	hour	NN
12350	3963	26	.	.	.
12350	3964	1	Brush	brush	NN
12350	3964	2	with	with	IN
12350	3964	3	white	white	NN
12350	3964	4	of	of	IN
12350	3964	5	egg	egg	NN
12350	3964	6	and	and	CC
12350	3964	7	water	water	NN
12350	3964	8	,	,	,
12350	3964	9	to	to	TO
12350	3964	10	glaze	glaze	VB
12350	3964	11	.	.	.
12350	3965	1	With	with	IN
12350	3965	2	sharp	sharp	JJ
12350	3965	3	knife	knife	NN
12350	3965	4	cut	cut	NN
12350	3965	5	lightly	lightly	RB
12350	3965	6	three	three	CD
12350	3965	7	strokes	stroke	NNS
12350	3965	8	diagonally	diagonally	RB
12350	3965	9	across	across	IN
12350	3965	10	top	top	NN
12350	3965	11	,	,	,
12350	3965	12	and	and	CC
12350	3965	13	place	place	NN
12350	3965	14	in	in	IN
12350	3965	15	oven	oven	NNP
12350	3965	16	.	.	.
12350	3966	1	Bake	bake	VB
12350	3966	2	in	in	RP
12350	3966	3	slower	slow	JJR
12350	3966	4	oven	oven	JJ
12350	3966	5	than	than	IN
12350	3966	6	for	for	IN
12350	3966	7	white	white	JJ
12350	3966	8	bread	bread	NN
12350	3966	9	.	.	.
12350	3967	1	Caraway	Caraway	NNP
12350	3967	2	seeds	seed	NNS
12350	3967	3	may	may	MD
12350	3967	4	be	be	VB
12350	3967	5	used	use	VBN
12350	3967	6	if	if	IN
12350	3967	7	desired	desire	VBN
12350	3967	8	.	.	.
12350	3968	1	By	by	IN
12350	3968	2	adding	add	VBG
12350	3968	3	one	one	CD
12350	3968	4	-	-	HYPH
12350	3968	5	half	half	NN
12350	3968	6	cup	cup	NN
12350	3968	7	of	of	IN
12350	3968	8	sour	sour	JJ
12350	3968	9	dough	dough	NN
12350	3968	10	,	,	,
12350	3968	11	left	leave	VBN
12350	3968	12	from	from	IN
12350	3968	13	previous	previous	JJ
12350	3968	14	baking	baking	NN
12350	3968	15	,	,	,
12350	3968	16	an	an	DT
12350	3968	17	acid	acid	JJ
12350	3968	18	flavor	flavor	NN
12350	3968	19	is	be	VBZ
12350	3968	20	obtained	obtain	VBN
12350	3968	21	,	,	,
12350	3968	22	which	which	WDT
12350	3968	23	is	be	VBZ
12350	3968	24	considered	consider	VBN
12350	3968	25	by	by	IN
12350	3968	26	many	many	PDT
12350	3968	27	a	a	DT
12350	3968	28	great	great	JJ
12350	3968	29	improvement	improvement	NN
12350	3968	30	.	.	.
12350	3969	1	This	this	DT
12350	3969	2	should	should	MD
12350	3969	3	be	be	VB
12350	3969	4	added	add	VBN
12350	3969	5	to	to	IN
12350	3969	6	the	the	DT
12350	3969	7	sponge	sponge	NN
12350	3969	8	.	.	.
12350	3970	1	RYE	RYE	NNP
12350	3970	2	BREAD	BREAD	NNP
12350	3970	3	,	,	,
12350	3970	4	No	no	UH
12350	3970	5	.	.	.
12350	3971	1	2	2	CD
12350	3971	2	Sift	Sift	NNP
12350	3971	3	three	three	CD
12350	3971	4	cups	cup	NNS
12350	3971	5	of	of	IN
12350	3971	6	rye	rye	NN
12350	3971	7	flour	flour	NN
12350	3971	8	,	,	,
12350	3971	9	three	three	CD
12350	3971	10	cups	cup	NNS
12350	3971	11	of	of	IN
12350	3971	12	wheat	wheat	NN
12350	3971	13	flour	flour	NN
12350	3971	14	and	and	CC
12350	3971	15	two	two	CD
12350	3971	16	teaspoons	teaspoon	NNS
12350	3971	17	of	of	IN
12350	3971	18	salt	salt	NN
12350	3971	19	in	in	IN
12350	3971	20	a	a	DT
12350	3971	21	bowl	bowl	NN
12350	3971	22	.	.	.
12350	3972	1	Dissolve	dissolve	VB
12350	3972	2	one	one	CD
12350	3972	3	-	-	HYPH
12350	3972	4	half	half	NN
12350	3972	5	cake	cake	NN
12350	3972	6	of	of	IN
12350	3972	7	compressed	compress	VBN
12350	3972	8	yeast	yeast	NN
12350	3972	9	or	or	CC
12350	3972	10	any	any	DT
12350	3972	11	other	other	JJ
12350	3972	12	yeast	yeast	NN
12350	3972	13	in	in	IN
12350	3972	14	two	two	CD
12350	3972	15	cups	cup	NNS
12350	3972	16	of	of	IN
12350	3972	17	lukewarm	lukewarm	JJ
12350	3972	18	water	water	NN
12350	3972	19	.	.	.
12350	3973	1	When	when	WRB
12350	3973	2	the	the	DT
12350	3973	3	yeast	yeast	NN
12350	3973	4	is	be	VBZ
12350	3973	5	dissolved	dissolve	VBN
12350	3973	6	pour	pour	VBP
12350	3973	7	it	-PRON-	PRP
12350	3973	8	into	into	IN
12350	3973	9	the	the	DT
12350	3973	10	flour	flour	NN
12350	3973	11	and	and	CC
12350	3973	12	make	make	VB
12350	3973	13	into	into	IN
12350	3973	14	a	a	DT
12350	3973	15	dough	dough	NN
12350	3973	16	.	.	.
12350	3974	1	Lay	lay	VB
12350	3974	2	it	-PRON-	PRP
12350	3974	3	on	on	IN
12350	3974	4	a	a	DT
12350	3974	5	kneading	kneading	NN
12350	3974	6	board	board	NN
12350	3974	7	,	,	,
12350	3974	8	and	and	CC
12350	3974	9	knead	knead	NN
12350	3974	10	until	until	IN
12350	3974	11	smooth	smooth	JJ
12350	3974	12	and	and	CC
12350	3974	13	elastic	elastic	JJ
12350	3974	14	,	,	,
12350	3974	15	put	put	VB
12350	3974	16	it	-PRON-	PRP
12350	3974	17	back	back	RB
12350	3974	18	into	into	IN
12350	3974	19	the	the	DT
12350	3974	20	bowl	bowl	NN
12350	3974	21	,	,	,
12350	3974	22	cover	cover	VB
12350	3974	23	with	with	IN
12350	3974	24	a	a	DT
12350	3974	25	towel	towel	NN
12350	3974	26	,	,	,
12350	3974	27	and	and	CC
12350	3974	28	set	set	VB
12350	3974	29	aside	aside	RB
12350	3974	30	overnight	overnight	RB
12350	3974	31	to	to	TO
12350	3974	32	rise	rise	VB
12350	3974	33	.	.	.
12350	3975	1	Next	next	JJ
12350	3975	2	morning	morning	NN
12350	3975	3	,	,	,
12350	3975	4	lay	lie	VBD
12350	3975	5	the	the	DT
12350	3975	6	dough	dough	NN
12350	3975	7	on	on	IN
12350	3975	8	a	a	DT
12350	3975	9	biscuit	biscuit	NN
12350	3975	10	or	or	CC
12350	3975	11	kneading	kneading	NN
12350	3975	12	board	board	NNP
12350	3975	13	again	again	RB
12350	3975	14	and	and	CC
12350	3975	15	knead	knead	VB
12350	3975	16	well	well	RB
12350	3975	17	.	.	.
12350	3976	1	Make	make	VB
12350	3976	2	into	into	IN
12350	3976	3	a	a	DT
12350	3976	4	loaf	loaf	NN
12350	3976	5	,	,	,
12350	3976	6	put	put	VBN
12350	3976	7	into	into	IN
12350	3976	8	a	a	DT
12350	3976	9	pan	pan	NN
12350	3976	10	,	,	,
12350	3976	11	and	and	CC
12350	3976	12	when	when	WRB
12350	3976	13	well	well	RB
12350	3976	14	risen	rise	VBN
12350	3976	15	,	,	,
12350	3976	16	moisten	moisten	VB
12350	3976	17	the	the	DT
12350	3976	18	top	top	NN
12350	3976	19	with	with	IN
12350	3976	20	a	a	DT
12350	3976	21	little	little	JJ
12350	3976	22	cold	cold	JJ
12350	3976	23	water	water	NN
12350	3976	24	and	and	CC
12350	3976	25	bake	bake	VB
12350	3976	26	in	in	RP
12350	3976	27	a	a	DT
12350	3976	28	moderate	moderate	JJ
12350	3976	29	oven	oven	NN
12350	3976	30	.	.	.
12350	3977	1	ZWIEBEL	ZWIEBEL	NNS
12350	3977	2	PLATZ	PLATZ	NNP
12350	3977	3	Take	take	VBP
12350	3977	4	a	a	DT
12350	3977	5	piece	piece	NN
12350	3977	6	of	of	IN
12350	3977	7	rye	rye	NN
12350	3977	8	bread	bread	NN
12350	3977	9	dough	dough	NN
12350	3977	10	.	.	.
12350	3978	1	After	after	IN
12350	3978	2	it	-PRON-	PRP
12350	3978	3	has	have	VBZ
12350	3978	4	risen	rise	VBN
12350	3978	5	sufficiently	sufficiently	RB
12350	3978	6	roll	roll	VB
12350	3978	7	out	out	RP
12350	3978	8	quite	quite	RB
12350	3978	9	thin	thin	JJ
12350	3978	10	,	,	,
12350	3978	11	butter	butter	VB
12350	3978	12	a	a	DT
12350	3978	13	long	long	JJ
12350	3978	14	cake	cake	NN
12350	3978	15	pan	pan	NN
12350	3978	16	and	and	CC
12350	3978	17	put	put	VBD
12350	3978	18	in	in	IN
12350	3978	19	the	the	DT
12350	3978	20	rolled	roll	VBN
12350	3978	21	dough	dough	NN
12350	3978	22	.	.	.
12350	3979	1	Brush	brush	NN
12350	3979	2	with	with	IN
12350	3979	3	melted	melted	JJ
12350	3979	4	butter	butter	NN
12350	3979	5	;	;	:
12350	3979	6	chop	chop	VB
12350	3979	7	some	some	DT
12350	3979	8	onions	onion	NNS
12350	3979	9	very	very	RB
12350	3979	10	fine	fine	JJ
12350	3979	11	,	,	,
12350	3979	12	strew	strew	VBD
12350	3979	13	thickly	thickly	RB
12350	3979	14	on	on	IN
12350	3979	15	top	top	NN
12350	3979	16	of	of	IN
12350	3979	17	cake	cake	NN
12350	3979	18	,	,	,
12350	3979	19	sprinkle	sprinkle	VB
12350	3979	20	with	with	IN
12350	3979	21	salt	salt	NN
12350	3979	22	,	,	,
12350	3979	23	put	put	VB
12350	3979	24	flakes	flake	NNS
12350	3979	25	of	of	IN
12350	3979	26	butter	butter	NN
12350	3979	27	here	here	RB
12350	3979	28	and	and	CC
12350	3979	29	there	there	RB
12350	3979	30	.	.	.
12350	3980	1	Another	another	DT
12350	3980	2	way	way	NN
12350	3980	3	is	be	VBZ
12350	3980	4	to	to	TO
12350	3980	5	chop	chop	VB
12350	3980	6	up	up	RP
12350	3980	7	parsley	parsley	NN
12350	3980	8	and	and	CC
12350	3980	9	use	use	VB
12350	3980	10	in	in	IN
12350	3980	11	place	place	NN
12350	3980	12	of	of	IN
12350	3980	13	onions	onion	NNS
12350	3980	14	.	.	.
12350	3981	1	Then	then	RB
12350	3981	2	called	call	VBN
12350	3981	3	"	"	``
12350	3981	4	Petersilien	Petersilien	NNP
12350	3981	5	Platz	Platz	NNP
12350	3981	6	.	.	.
12350	3981	7	"	"	''
12350	3982	1	VARIETY	VARIETY	NNP
12350	3982	2	BREAD	BREAD	NNP
12350	3982	3	Dissolve	dissolve	VBP
12350	3982	4	one	one	CD
12350	3982	5	cake	cake	NN
12350	3982	6	of	of	IN
12350	3982	7	compressed	compress	VBN
12350	3982	8	yeast	yeast	NN
12350	3982	9	in	in	IN
12350	3982	10	two	two	CD
12350	3982	11	cups	cup	NNS
12350	3982	12	of	of	IN
12350	3982	13	lukewarm	lukewarm	JJ
12350	3982	14	water	water	NN
12350	3982	15	or	or	CC
12350	3982	16	milk	milk	NN
12350	3982	17	,	,	,
12350	3982	18	add	add	VB
12350	3982	19	two	two	CD
12350	3982	20	teaspoons	teaspoon	NNS
12350	3982	21	of	of	IN
12350	3982	22	salt	salt	NN
12350	3982	23	,	,	,
12350	3982	24	three	three	CD
12350	3982	25	cups	cup	NNS
12350	3982	26	of	of	IN
12350	3982	27	bread	bread	NN
12350	3982	28	or	or	CC
12350	3982	29	wheat	wheat	NN
12350	3982	30	flour	flour	NN
12350	3982	31	,	,	,
12350	3982	32	one	one	CD
12350	3982	33	cup	cup	NN
12350	3982	34	of	of	IN
12350	3982	35	cornmeal	cornmeal	NN
12350	3982	36	,	,	,
12350	3982	37	one	one	CD
12350	3982	38	cup	cup	NN
12350	3982	39	of	of	IN
12350	3982	40	rye	rye	NN
12350	3982	41	flour	flour	NN
12350	3982	42	and	and	CC
12350	3982	43	one	one	CD
12350	3982	44	-	-	HYPH
12350	3982	45	half	half	NN
12350	3982	46	cup	cup	NN
12350	3982	47	of	of	IN
12350	3982	48	dark	dark	JJ
12350	3982	49	molasses	molasse	NNS
12350	3982	50	,	,	,
12350	3982	51	and	and	CC
12350	3982	52	mix	mix	VB
12350	3982	53	very	very	RB
12350	3982	54	thoroughly	thoroughly	RB
12350	3982	55	.	.	.
12350	3983	1	Let	let	VB
12350	3983	2	rise	rise	VB
12350	3983	3	,	,	,
12350	3983	4	shape	shape	VB
12350	3983	5	into	into	IN
12350	3983	6	loaves	loaf	NNS
12350	3983	7	,	,	,
12350	3983	8	let	let	VB
12350	3983	9	rise	rise	VB
12350	3983	10	again	again	RB
12350	3983	11	and	and	CC
12350	3983	12	bake	bake	VB
12350	3983	13	in	in	RP
12350	3983	14	a	a	DT
12350	3983	15	moderate	moderate	JJ
12350	3983	16	oven	oven	NN
12350	3983	17	for	for	IN
12350	3983	18	forty	forty	CD
12350	3983	19	-	-	HYPH
12350	3983	20	five	five	CD
12350	3983	21	minutes	minute	NNS
12350	3983	22	.	.	.
12350	3984	1	ROLLS	ROLLS	NNP
12350	3984	2	Take	take	VB
12350	3984	3	bread	bread	NN
12350	3984	4	dough	dough	NN
12350	3984	5	,	,	,
12350	3984	6	when	when	WRB
12350	3984	7	ready	ready	JJ
12350	3984	8	to	to	TO
12350	3984	9	shape	shape	VB
12350	3984	10	into	into	IN
12350	3984	11	loaves	loaf	NNS
12350	3984	12	and	and	CC
12350	3984	13	make	make	VBP
12350	3984	14	a	a	DT
12350	3984	15	long	long	JJ
12350	3984	16	even	even	RB
12350	3984	17	roll	roll	NN
12350	3984	18	.	.	.
12350	3985	1	Cut	cut	VB
12350	3985	2	into	into	IN
12350	3985	3	small	small	JJ
12350	3985	4	even	even	JJ
12350	3985	5	pieces	piece	NNS
12350	3985	6	,	,	,
12350	3985	7	and	and	CC
12350	3985	8	shape	shape	VB
12350	3985	9	with	with	IN
12350	3985	10	thumb	thumb	NN
12350	3985	11	and	and	CC
12350	3985	12	fingers	finger	NNS
12350	3985	13	into	into	IN
12350	3985	14	round	round	JJ
12350	3985	15	balls	ball	NNS
12350	3985	16	.	.	.
12350	3986	1	Set	Set	VBN
12350	3986	2	close	close	RB
12350	3986	3	together	together	RB
12350	3986	4	in	in	IN
12350	3986	5	a	a	DT
12350	3986	6	shallow	shallow	JJ
12350	3986	7	pan	pan	NN
12350	3986	8	,	,	,
12350	3986	9	let	let	VB
12350	3986	10	rise	rise	VB
12350	3986	11	until	until	IN
12350	3986	12	double	double	PDT
12350	3986	13	the	the	DT
12350	3986	14	bulk	bulk	NN
12350	3986	15	,	,	,
12350	3986	16	and	and	CC
12350	3986	17	bake	bake	VB
12350	3986	18	in	in	RP
12350	3986	19	a	a	DT
12350	3986	20	hot	hot	JJ
12350	3986	21	oven	oven	NN
12350	3986	22	from	from	IN
12350	3986	23	ten	ten	CD
12350	3986	24	to	to	IN
12350	3986	25	twenty	twenty	CD
12350	3986	26	minutes	minute	NNS
12350	3986	27	.	.	.
12350	3987	1	If	if	IN
12350	3987	2	crusty	crusty	JJ
12350	3987	3	rolls	roll	NNS
12350	3987	4	are	be	VBP
12350	3987	5	desired	desire	VBN
12350	3987	6	,	,	,
12350	3987	7	set	set	VBN
12350	3987	8	apart	apart	RB
12350	3987	9	in	in	IN
12350	3987	10	a	a	DT
12350	3987	11	shallow	shallow	JJ
12350	3987	12	pan	pan	NN
12350	3987	13	,	,	,
12350	3987	14	bake	bake	VBP
12350	3987	15	well	well	RB
12350	3987	16	,	,	,
12350	3987	17	and	and	CC
12350	3987	18	cool	cool	JJ
12350	3987	19	in	in	IN
12350	3987	20	draft	draft	NN
12350	3987	21	.	.	.
12350	3988	1	TEA	TEA	NNP
12350	3988	2	ROLLS	ROLLS	NNP
12350	3988	3	Scald	Scald	NNP
12350	3988	4	one	one	CD
12350	3988	5	cup	cup	NN
12350	3988	6	of	of	IN
12350	3988	7	milk	milk	NN
12350	3988	8	and	and	CC
12350	3988	9	when	when	WRB
12350	3988	10	lukewarm	lukewarm	NNP
12350	3988	11	dissolve	dissolve	VBP
12350	3988	12	one	one	CD
12350	3988	13	cake	cake	NN
12350	3988	14	of	of	IN
12350	3988	15	compressed	compress	VBN
12350	3988	16	yeast	yeast	NN
12350	3988	17	and	and	CC
12350	3988	18	add	add	VB
12350	3988	19	one	one	CD
12350	3988	20	and	and	CC
12350	3988	21	one	one	CD
12350	3988	22	-	-	HYPH
12350	3988	23	half	half	NN
12350	3988	24	cups	cup	NNS
12350	3988	25	of	of	IN
12350	3988	26	flour	flour	NN
12350	3988	27	.	.	.
12350	3989	1	Beat	beat	VB
12350	3989	2	thoroughly	thoroughly	RB
12350	3989	3	,	,	,
12350	3989	4	cover	cover	VB
12350	3989	5	and	and	CC
12350	3989	6	allow	allow	VB
12350	3989	7	to	to	TO
12350	3989	8	stand	stand	VB
12350	3989	9	until	until	IN
12350	3989	10	light	light	NN
12350	3989	11	.	.	.
12350	3990	1	Add	add	VB
12350	3990	2	one	one	CD
12350	3990	3	-	-	HYPH
12350	3990	4	quarter	quarter	NN
12350	3990	5	cup	cup	NN
12350	3990	6	of	of	IN
12350	3990	7	sugar	sugar	NN
12350	3990	8	,	,	,
12350	3990	9	one	one	CD
12350	3990	10	and	and	CC
12350	3990	11	one	one	CD
12350	3990	12	-	-	HYPH
12350	3990	13	half	half	NN
12350	3990	14	teaspoons	teaspoon	NNS
12350	3990	15	of	of	IN
12350	3990	16	salt	salt	NN
12350	3990	17	,	,	,
12350	3990	18	two	two	CD
12350	3990	19	eggs	egg	NNS
12350	3990	20	,	,	,
12350	3990	21	one	one	CD
12350	3990	22	-	-	HYPH
12350	3990	23	third	third	NN
12350	3990	24	cup	cup	NN
12350	3990	25	of	of	IN
12350	3990	26	butter	butter	NN
12350	3990	27	and	and	CC
12350	3990	28	enough	enough	JJ
12350	3990	29	flour	flour	NN
12350	3990	30	to	to	TO
12350	3990	31	knead	knead	VB
12350	3990	32	.	.	.
12350	3991	1	Allow	allow	VB
12350	3991	2	to	to	TO
12350	3991	3	rise	rise	VB
12350	3991	4	again	again	RB
12350	3991	5	until	until	IN
12350	3991	6	light	light	NN
12350	3991	7	.	.	.
12350	3992	1	Shape	shape	VB
12350	3992	2	into	into	IN
12350	3992	3	round	round	JJ
12350	3992	4	or	or	CC
12350	3992	5	small	small	JJ
12350	3992	6	oblong	oblong	JJ
12350	3992	7	finger	finger	NN
12350	3992	8	rolls	roll	NNS
12350	3992	9	,	,	,
12350	3992	10	and	and	CC
12350	3992	11	place	place	NN
12350	3992	12	in	in	IN
12350	3992	13	buttered	buttered	JJ
12350	3992	14	pans	pan	NNS
12350	3992	15	close	close	RB
12350	3992	16	together	together	RB
12350	3992	17	,	,	,
12350	3992	18	when	when	WRB
12350	3992	19	light	light	JJ
12350	3992	20	bake	bake	NN
12350	3992	21	in	in	IN
12350	3992	22	hot	hot	JJ
12350	3992	23	oven	oven	NN
12350	3992	24	.	.	.
12350	3993	1	CRESCENT	crescent	JJ
12350	3993	2	ROLLS	roll	NNS
12350	3993	3	Take	take	VBP
12350	3993	4	bread	bread	NN
12350	3993	5	or	or	CC
12350	3993	6	kitchen	kitchen	NN
12350	3993	7	dough	dough	NN
12350	3993	8	,	,	,
12350	3993	9	and	and	CC
12350	3993	10	when	when	WRB
12350	3993	11	well	well	RB
12350	3993	12	risen	rise	VBN
12350	3993	13	,	,	,
12350	3993	14	toss	toss	VBP
12350	3993	15	on	on	IN
12350	3993	16	floured	floured	JJ
12350	3993	17	baking	baking	NNP
12350	3993	18	board	board	NN
12350	3993	19	,	,	,
12350	3993	20	roll	roll	VB
12350	3993	21	into	into	IN
12350	3993	22	a	a	DT
12350	3993	23	square	square	JJ
12350	3993	24	sheet	sheet	NN
12350	3993	25	,	,	,
12350	3993	26	one	one	CD
12350	3993	27	-	-	HYPH
12350	3993	28	quarter	quarter	NN
12350	3993	29	inch	inch	NN
12350	3993	30	thick	thick	JJ
12350	3993	31	.	.	.
12350	3994	1	Spread	Spread	VBN
12350	3994	2	with	with	IN
12350	3994	3	melted	melted	JJ
12350	3994	4	butter	butter	NN
12350	3994	5	,	,	,
12350	3994	6	and	and	CC
12350	3994	7	cut	cut	VBD
12350	3994	8	into	into	IN
12350	3994	9	six	six	CD
12350	3994	10	-	-	HYPH
12350	3994	11	inch	inch	NN
12350	3994	12	squares	square	NNS
12350	3994	13	,	,	,
12350	3994	14	then	then	RB
12350	3994	15	cut	cut	VB
12350	3994	16	each	each	DT
12350	3994	17	square	square	NN
12350	3994	18	into	into	IN
12350	3994	19	two	two	CD
12350	3994	20	equal	equal	JJ
12350	3994	21	parts	part	NNS
12350	3994	22	through	through	IN
12350	3994	23	opposite	opposite	JJ
12350	3994	24	corners	corner	NNS
12350	3994	25	,	,	,
12350	3994	26	thus	thus	RB
12350	3994	27	forming	form	VBG
12350	3994	28	two	two	CD
12350	3994	29	triangles	triangle	NNS
12350	3994	30	.	.	.
12350	3995	1	Roll	roll	VB
12350	3995	2	over	over	RP
12350	3995	3	and	and	CC
12350	3995	4	over	over	RB
12350	3995	5	from	from	IN
12350	3995	6	the	the	DT
12350	3995	7	longest	long	JJS
12350	3995	8	side	side	NN
12350	3995	9	to	to	IN
12350	3995	10	the	the	DT
12350	3995	11	opposite	opposite	JJ
12350	3995	12	corner	corner	NN
12350	3995	13	and	and	CC
12350	3995	14	then	then	RB
12350	3995	15	shape	shape	VB
12350	3995	16	the	the	DT
12350	3995	17	rolls	roll	NNS
12350	3995	18	into	into	IN
12350	3995	19	half	half	JJ
12350	3995	20	moons	moon	NNS
12350	3995	21	or	or	CC
12350	3995	22	crescents	crescent	NNS
12350	3995	23	.	.	.
12350	3996	1	Place	place	NN
12350	3996	2	in	in	IN
12350	3996	3	floured	floured	JJ
12350	3996	4	or	or	CC
12350	3996	5	greased	grease	VBN
12350	3996	6	pans	pan	NNS
12350	3996	7	,	,	,
12350	3996	8	rather	rather	RB
12350	3996	9	far	far	RB
12350	3996	10	apart	apart	RB
12350	3996	11	;	;	:
12350	3996	12	brush	brush	NN
12350	3996	13	with	with	IN
12350	3996	14	beaten	beat	VBN
12350	3996	15	yolk	yolk	NNP
12350	3996	16	to	to	TO
12350	3996	17	which	which	WDT
12350	3996	18	a	a	DT
12350	3996	19	little	little	JJ
12350	3996	20	cold	cold	JJ
12350	3996	21	water	water	NN
12350	3996	22	has	have	VBZ
12350	3996	23	been	be	VBN
12350	3996	24	added	add	VBN
12350	3996	25	and	and	CC
12350	3996	26	sprinkle	sprinkle	VB
12350	3996	27	tops	top	NNS
12350	3996	28	of	of	IN
12350	3996	29	crescents	crescent	NNS
12350	3996	30	or	or	CC
12350	3996	31	horns	horn	NNS
12350	3996	32	with	with	IN
12350	3996	33	poppy	poppy	JJ
12350	3996	34	seed	seed	NN
12350	3996	35	.	.	.
12350	3997	1	Set	Set	VBN
12350	3997	2	in	in	IN
12350	3997	3	warm	warm	JJ
12350	3997	4	place	place	NN
12350	3997	5	to	to	IN
12350	3997	6	and	and	CC
12350	3997	7	,	,	,
12350	3997	8	when	when	WRB
12350	3997	9	double	double	PDT
12350	3997	10	its	-PRON-	PRP$
12350	3997	11	bulk	bulk	NN
12350	3997	12	,	,	,
12350	3997	13	bake	bake	VBP
12350	3997	14	in	in	IN
12350	3997	15	hot	hot	JJ
12350	3997	16	oven	oven	NN
12350	3997	17	until	until	IN
12350	3997	18	brown	brown	NNP
12350	3997	19	and	and	CC
12350	3997	20	crusty	crusty	NN
12350	3997	21	.	.	.
12350	3998	1	BUNS	buns	RB
12350	3998	2	Make	make	VB
12350	3998	3	same	same	JJ
12350	3998	4	as	as	IN
12350	3998	5	tea	tea	NN
12350	3998	6	rolls	roll	NNS
12350	3998	7	.	.	.
12350	3999	1	When	when	WRB
12350	3999	2	well	well	RB
12350	3999	3	risen	rise	VBN
12350	3999	4	mold	mold	NN
12350	3999	5	into	into	IN
12350	3999	6	small	small	JJ
12350	3999	7	round	round	JJ
12350	3999	8	buns	bun	NNS
12350	3999	9	;	;	:
12350	3999	10	place	place	NN
12350	3999	11	in	in	IN
12350	3999	12	well	well	RB
12350	3999	13	-	-	HYPH
12350	3999	14	greased	grease	VBN
12350	3999	15	pans	pan	NNS
12350	3999	16	,	,	,
12350	3999	17	one	one	CD
12350	3999	18	inch	inch	NN
12350	3999	19	apart	apart	RB
12350	3999	20	.	.	.
12350	4000	1	Coyer	coyer	NN
12350	4000	2	set	set	VBD
12350	4000	3	aside	aside	RB
12350	4000	4	to	to	TO
12350	4000	5	rise	rise	VB
12350	4000	6	until	until	IN
12350	4000	7	light	light	NN
12350	4000	8	--	--	:
12350	4000	9	about	about	RB
12350	4000	10	one	one	CD
12350	4000	11	hour	hour	NN
12350	4000	12	.	.	.
12350	4001	1	Brush	brush	VB
12350	4001	2	with	with	IN
12350	4001	3	egg	egg	NN
12350	4001	4	diluted	dilute	VBN
12350	4001	5	with	with	IN
12350	4001	6	water	water	NN
12350	4001	7	;	;	:
12350	4001	8	bake	bake	VB
12350	4001	9	twenty	twenty	CD
12350	4001	10	minutes	minute	NNS
12350	4001	11	,	,	,
12350	4001	12	just	just	RB
12350	4001	13	before	before	IN
12350	4001	14	removing	remove	VBG
12350	4001	15	from	from	IN
12350	4001	16	the	the	DT
12350	4001	17	oven	oven	JJ
12350	4001	18	,	,	,
12350	4001	19	brush	brush	NN
12350	4001	20	with	with	IN
12350	4001	21	sugar	sugar	NN
12350	4001	22	moistened	moisten	VBN
12350	4001	23	with	with	IN
12350	4001	24	a	a	DT
12350	4001	25	little	little	JJ
12350	4001	26	water	water	NN
12350	4001	27	.	.	.
12350	4002	1	RAISIN	RAISIN	NNP
12350	4002	2	OR	or	CC
12350	4002	3	CURRANT	currant	NN
12350	4002	4	BUNS	buns	RB
12350	4002	5	Boil	Boil	NNP
12350	4002	6	two	two	CD
12350	4002	7	large	large	JJ
12350	4002	8	potatoes	potato	NNS
12350	4002	9	and	and	CC
12350	4002	10	strain	strain	VB
12350	4002	11	the	the	DT
12350	4002	12	water	water	NN
12350	4002	13	into	into	IN
12350	4002	14	a	a	DT
12350	4002	15	pitcher	pitcher	NN
12350	4002	16	,	,	,
12350	4002	17	dissolve	dissolve	VB
12350	4002	18	two	two	CD
12350	4002	19	-	-	HYPH
12350	4002	20	thirds	third	NNS
12350	4002	21	cake	cake	NN
12350	4002	22	of	of	IN
12350	4002	23	yeast	yeast	NN
12350	4002	24	in	in	IN
12350	4002	25	a	a	DT
12350	4002	26	cup	cup	NN
12350	4002	27	.	.	.
12350	4003	1	Put	put	VB
12350	4003	2	potatoes	potato	NNS
12350	4003	3	in	in	IN
12350	4003	4	a	a	DT
12350	4003	5	pan	pan	NN
12350	4003	6	with	with	IN
12350	4003	7	a	a	DT
12350	4003	8	cup	cup	NN
12350	4003	9	of	of	IN
12350	4003	10	sugar	sugar	NN
12350	4003	11	;	;	:
12350	4003	12	large	large	JJ
12350	4003	13	lump	lump	NN
12350	4003	14	of	of	IN
12350	4003	15	butter	butter	NN
12350	4003	16	,	,	,
12350	4003	17	and	and	CC
12350	4003	18	teaspoon	teaspoon	NN
12350	4003	19	of	of	IN
12350	4003	20	salt	salt	NN
12350	4003	21	.	.	.
12350	4004	1	The	the	DT
12350	4004	2	heat	heat	NN
12350	4004	3	of	of	IN
12350	4004	4	potatoes	potato	NNS
12350	4004	5	will	will	MD
12350	4004	6	melt	melt	VB
12350	4004	7	the	the	DT
12350	4004	8	sugar	sugar	NN
12350	4004	9	and	and	CC
12350	4004	10	butter	butter	NN
12350	4004	11	.	.	.
12350	4005	1	Mash	mash	NN
12350	4005	2	with	with	IN
12350	4005	3	large	large	JJ
12350	4005	4	masher	masher	NN
12350	4005	5	to	to	IN
12350	4005	6	a	a	DT
12350	4005	7	cream	cream	NN
12350	4005	8	;	;	:
12350	4005	9	pour	pour	VB
12350	4005	10	in	in	IN
12350	4005	11	rest	rest	NN
12350	4005	12	of	of	IN
12350	4005	13	potato	potato	NN
12350	4005	14	water	water	NN
12350	4005	15	,	,	,
12350	4005	16	add	add	VB
12350	4005	17	pint	pint	NN
12350	4005	18	of	of	IN
12350	4005	19	flour	flour	NN
12350	4005	20	and	and	CC
12350	4005	21	mix	mix	VB
12350	4005	22	together	together	RB
12350	4005	23	.	.	.
12350	4006	1	Then	then	RB
12350	4006	2	cover	cover	VB
12350	4006	3	and	and	CC
12350	4006	4	set	set	VBD
12350	4006	5	in	in	IN
12350	4006	6	a	a	DT
12350	4006	7	warm	warm	JJ
12350	4006	8	place	place	NN
12350	4006	9	all	all	DT
12350	4006	10	night	night	NN
12350	4006	11	.	.	.
12350	4007	1	In	in	IN
12350	4007	2	the	the	DT
12350	4007	3	morning	morning	NN
12350	4007	4	add	add	VB
12350	4007	5	more	more	JJR
12350	4007	6	flour	flour	NN
12350	4007	7	,	,	,
12350	4007	8	mix	mix	VB
12350	4007	9	quickly	quickly	RB
12350	4007	10	and	and	CC
12350	4007	11	put	put	VB
12350	4007	12	currants	currant	NNS
12350	4007	13	or	or	CC
12350	4007	14	raisins	raisin	VBZ
12350	4007	15	in	in	RB
12350	4007	16	as	as	IN
12350	4007	17	you	-PRON-	PRP
12350	4007	18	turn	turn	VBP
12350	4007	19	the	the	DT
12350	4007	20	dough	dough	NN
12350	4007	21	.	.	.
12350	4008	1	This	this	DT
12350	4008	2	will	will	MD
12350	4008	3	keep	keep	VB
12350	4008	4	them	-PRON-	PRP
12350	4008	5	from	from	IN
12350	4008	6	settling	settle	VBG
12350	4008	7	in	in	IN
12350	4008	8	the	the	DT
12350	4008	9	bottom	bottom	NN
12350	4008	10	of	of	IN
12350	4008	11	the	the	DT
12350	4008	12	bread	bread	NN
12350	4008	13	.	.	.
12350	4009	1	Put	put	VB
12350	4009	2	in	in	RP
12350	4009	3	hot	hot	JJ
12350	4009	4	pans	pan	NNS
12350	4009	5	and	and	CC
12350	4009	6	bake	bake	NN
12350	4009	7	in	in	RP
12350	4009	8	a	a	DT
12350	4009	9	hot	hot	JJ
12350	4009	10	oven	oven	NN
12350	4009	11	.	.	.
12350	4010	1	This	this	DT
12350	4010	2	makes	make	VBZ
12350	4010	3	a	a	DT
12350	4010	4	delicious	delicious	JJ
12350	4010	5	holiday	holiday	NN
12350	4010	6	bread	bread	NN
12350	4010	7	.	.	.
12350	4011	1	Eat	eat	VB
12350	4011	2	with	with	IN
12350	4011	3	butter	butter	NN
12350	4011	4	,	,	,
12350	4011	5	hot	hot	JJ
12350	4011	6	or	or	CC
12350	4011	7	cold	cold	JJ
12350	4011	8	.	.	.
12350	4012	1	BREAD	bread	NN
12350	4012	2	STICKS	stick	NNS
12350	4012	3	Take	take	VBP
12350	4012	4	pieces	piece	NNS
12350	4012	5	of	of	IN
12350	4012	6	raised	raise	VBN
12350	4012	7	bread	bread	NN
12350	4012	8	dough	dough	NN
12350	4012	9	,	,	,
12350	4012	10	roll	roll	VB
12350	4012	11	three	three	CD
12350	4012	12	-	-	HYPH
12350	4012	13	eighths	eighth	NNS
12350	4012	14	inch	inch	NN
12350	4012	15	thick	thick	JJ
12350	4012	16	and	and	CC
12350	4012	17	four	four	CD
12350	4012	18	or	or	CC
12350	4012	19	five	five	CD
12350	4012	20	inches	inch	NNS
12350	4012	21	long	long	JJ
12350	4012	22	.	.	.
12350	4013	1	Place	place	NN
12350	4013	2	in	in	IN
12350	4013	3	floured	floured	JJ
12350	4013	4	pan	pan	NN
12350	4013	5	,	,	,
12350	4013	6	far	far	RB
12350	4013	7	apart	apart	RB
12350	4013	8	,	,	,
12350	4013	9	brush	brush	NN
12350	4013	10	tops	top	NNS
12350	4013	11	with	with	IN
12350	4013	12	beaten	beat	VBN
12350	4013	13	yolk	yolk	NNP
12350	4013	14	and	and	CC
12350	4013	15	poppy	poppy	JJ
12350	4013	16	seed	seed	NN
12350	4013	17	.	.	.
12350	4014	1	Let	let	VB
12350	4014	2	rise	rise	VB
12350	4014	3	,	,	,
12350	4014	4	bake	bake	VB
12350	4014	5	in	in	IN
12350	4014	6	a	a	DT
12350	4014	7	hot	hot	JJ
12350	4014	8	oven	oven	NN
12350	4014	9	until	until	IN
12350	4014	10	brown	brown	NNP
12350	4014	11	.	.	.
12350	4015	1	FRENCH	FRENCH	NNPS
12350	4015	2	ROLLS	ROLLS	NNP
12350	4015	3	Prepare	prepare	VB
12350	4015	4	the	the	DT
12350	4015	5	yeast	yeast	NN
12350	4015	6	as	as	IN
12350	4015	7	for	for	IN
12350	4015	8	bread	bread	NN
12350	4015	9	and	and	CC
12350	4015	10	work	work	NN
12350	4015	11	just	just	RB
12350	4015	12	the	the	DT
12350	4015	13	same	same	JJ
12350	4015	14	;	;	:
12350	4015	15	add	add	VB
12350	4015	16	one	one	CD
12350	4015	17	-	-	HYPH
12350	4015	18	quarter	quarter	NN
12350	4015	19	cup	cup	NN
12350	4015	20	of	of	IN
12350	4015	21	butter	butter	NN
12350	4015	22	,	,	,
12350	4015	23	one	one	CD
12350	4015	24	-	-	HYPH
12350	4015	25	quarter	quarter	NN
12350	4015	26	cup	cup	NN
12350	4015	27	of	of	IN
12350	4015	28	sugar	sugar	NN
12350	4015	29	,	,	,
12350	4015	30	one	one	CD
12350	4015	31	whole	whole	JJ
12350	4015	32	egg	egg	NN
12350	4015	33	and	and	CC
12350	4015	34	one	one	CD
12350	4015	35	egg	egg	NNP
12350	4015	36	yolk	yolk	NNP
12350	4015	37	beaten	beat	VBN
12350	4015	38	very	very	RB
12350	4015	39	light	light	JJ
12350	4015	40	,	,	,
12350	4015	41	flavor	flavor	NN
12350	4015	42	with	with	IN
12350	4015	43	mace	mace	NN
12350	4015	44	or	or	CC
12350	4015	45	a	a	DT
12350	4015	46	few	few	JJ
12350	4015	47	gratings	grating	NNS
12350	4015	48	of	of	IN
12350	4015	49	lemon	lemon	NN
12350	4015	50	peel	peel	NN
12350	4015	51	;	;	:
12350	4015	52	work	work	VB
12350	4015	53	until	until	IN
12350	4015	54	it	-PRON-	PRP
12350	4015	55	leaves	leave	VBZ
12350	4015	56	the	the	DT
12350	4015	57	hand	hand	NN
12350	4015	58	perfectly	perfectly	RB
12350	4015	59	clean	clean	JJ
12350	4015	60	,	,	,
12350	4015	61	then	then	RB
12350	4015	62	form	form	VB
12350	4015	63	into	into	IN
12350	4015	64	rolls	roll	NNS
12350	4015	65	,	,	,
12350	4015	66	let	let	VB
12350	4015	67	raise	raise	VB
12350	4015	68	,	,	,
12350	4015	69	brush	brush	VBP
12350	4015	70	with	with	IN
12350	4015	71	beaten	beat	VBN
12350	4015	72	egg	egg	NN
12350	4015	73	,	,	,
12350	4015	74	place	place	NN
12350	4015	75	rolls	roll	NNS
12350	4015	76	in	in	IN
12350	4015	77	pan	pan	NN
12350	4015	78	close	close	RB
12350	4015	79	together	together	RB
12350	4015	80	and	and	CC
12350	4015	81	bake	bake	VB
12350	4015	82	.	.	.
12350	4016	1	BUTTERED	BUTTERED	NNP
12350	4016	2	TOAST	TOAST	NNP
12350	4016	3	Slice	Slice	NNP
12350	4016	4	even	even	RB
12350	4016	5	slices	slice	NNS
12350	4016	6	of	of	IN
12350	4016	7	baker	baker	NNP
12350	4016	8	's	's	POS
12350	4016	9	bread	bread	NN
12350	4016	10	,	,	,
12350	4016	11	not	not	RB
12350	4016	12	too	too	RB
12350	4016	13	thin	thin	JJ
12350	4016	14	,	,	,
12350	4016	15	put	put	VBN
12350	4016	16	in	in	IN
12350	4016	17	biscuit	biscuit	NN
12350	4016	18	pan	pan	NN
12350	4016	19	on	on	IN
12350	4016	20	the	the	DT
12350	4016	21	top	top	JJ
12350	4016	22	rack	rack	NN
12350	4016	23	of	of	IN
12350	4016	24	a	a	DT
12350	4016	25	very	very	RB
12350	4016	26	hot	hot	JJ
12350	4016	27	oven	oven	NN
12350	4016	28	,	,	,
12350	4016	29	brown	brown	JJ
12350	4016	30	nicely	nicely	RB
12350	4016	31	on	on	IN
12350	4016	32	one	one	CD
12350	4016	33	side	side	NN
12350	4016	34	,	,	,
12350	4016	35	then	then	RB
12350	4016	36	turn	turn	VB
12350	4016	37	and	and	CC
12350	4016	38	brown	brown	VB
12350	4016	39	on	on	IN
12350	4016	40	the	the	DT
12350	4016	41	other	other	JJ
12350	4016	42	,	,	,
12350	4016	43	spread	spread	VBN
12350	4016	44	with	with	IN
12350	4016	45	butter	butter	NN
12350	4016	46	,	,	,
12350	4016	47	and	and	CC
12350	4016	48	a	a	DT
12350	4016	49	little	little	RB
12350	4016	50	powdered	powdered	JJ
12350	4016	51	sugar	sugar	NN
12350	4016	52	,	,	,
12350	4016	53	if	if	IN
12350	4016	54	desired	desire	VBN
12350	4016	55	,	,	,
12350	4016	56	and	and	CC
12350	4016	57	serve	serve	VB
12350	4016	58	at	at	IN
12350	4016	59	once	once	RB
12350	4016	60	.	.	.
12350	4017	1	Or	or	CC
12350	4017	2	put	put	VBD
12350	4017	3	the	the	DT
12350	4017	4	slices	slice	NNS
12350	4017	5	on	on	IN
12350	4017	6	a	a	DT
12350	4017	7	long	long	JJ
12350	4017	8	fork	fork	NN
12350	4017	9	,	,	,
12350	4017	10	hold	hold	VB
12350	4017	11	before	before	IN
12350	4017	12	a	a	DT
12350	4017	13	red	red	JJ
12350	4017	14	coal	coal	NN
12350	4017	15	fire	fire	NN
12350	4017	16	,	,	,
12350	4017	17	without	without	IN
12350	4017	18	flame	flame	NN
12350	4017	19	,	,	,
12350	4017	20	toast	toast	NN
12350	4017	21	on	on	IN
12350	4017	22	both	both	DT
12350	4017	23	sides	side	NNS
12350	4017	24	and	and	CC
12350	4017	25	proceed	proceed	VB
12350	4017	26	as	as	IN
12350	4017	27	above	above	RB
12350	4017	28	.	.	.
12350	4018	1	MILK	MILK	NNP
12350	4018	2	OR	or	CC
12350	4018	3	CREAM	cream	NN
12350	4018	4	TOAST	toast	NN
12350	4018	5	Toast	Toast	NNP
12350	4018	6	as	as	IN
12350	4018	7	many	many	JJ
12350	4018	8	slices	slice	NNS
12350	4018	9	of	of	IN
12350	4018	10	stale	stale	JJ
12350	4018	11	light	light	JJ
12350	4018	12	bread	bread	NN
12350	4018	13	as	as	IN
12350	4018	14	desired	desire	VBD
12350	4018	15	a	a	DT
12350	4018	16	light	light	JJ
12350	4018	17	brown	brown	NN
12350	4018	18	.	.	.
12350	4019	1	Heat	heat	NN
12350	4019	2	milk	milk	NN
12350	4019	3	or	or	CC
12350	4019	4	cream	cream	NN
12350	4019	5	,	,	,
12350	4019	6	allowing	allow	VBG
12350	4019	7	one	one	CD
12350	4019	8	-	-	HYPH
12350	4019	9	half	half	NN
12350	4019	10	cup	cup	NN
12350	4019	11	for	for	IN
12350	4019	12	each	each	DT
12350	4019	13	slice	slice	NN
12350	4019	14	,	,	,
12350	4019	15	add	add	VB
12350	4019	16	small	small	JJ
12350	4019	17	lump	lump	NN
12350	4019	18	of	of	IN
12350	4019	19	butter	butter	NN
12350	4019	20	.	.	.
12350	4020	1	When	when	WRB
12350	4020	2	just	just	RB
12350	4020	3	at	at	IN
12350	4020	4	the	the	DT
12350	4020	5	boiling	boiling	NN
12350	4020	6	point	point	NN
12350	4020	7	,	,	,
12350	4020	8	pour	pour	VBP
12350	4020	9	over	over	IN
12350	4020	10	bread	bread	NN
12350	4020	11	which	which	WDT
12350	4020	12	has	have	VBZ
12350	4020	13	been	be	VBN
12350	4020	14	placed	place	VBN
12350	4020	15	in	in	IN
12350	4020	16	dish	dish	NN
12350	4020	17	,	,	,
12350	4020	18	sprinkle	sprinkle	VB
12350	4020	19	with	with	IN
12350	4020	20	sugar	sugar	NN
12350	4020	21	and	and	CC
12350	4020	22	cinnamon	cinnamon	NN
12350	4020	23	,	,	,
12350	4020	24	cover	cover	NN
12350	4020	25	,	,	,
12350	4020	26	and	and	CC
12350	4020	27	serve	serve	VB
12350	4020	28	immediately	immediately	RB
12350	4020	29	.	.	.
12350	4021	1	Nice	nice	JJ
12350	4021	2	for	for	IN
12350	4021	3	invalids	invalid	NNS
12350	4021	4	.	.	.
12350	4022	1	CINNAMON	cinnamon	JJ
12350	4022	2	TOAST	toast	NN
12350	4022	3	FOR	for	IN
12350	4022	4	TEA	TEA	NNP
12350	4022	5	Bread	Bread	NNP
12350	4022	6	cut	cut	VBD
12350	4022	7	thin	thin	JJ
12350	4022	8	and	and	CC
12350	4022	9	browned	browned	JJ
12350	4022	10	,	,	,
12350	4022	11	but	but	CC
12350	4022	12	not	not	RB
12350	4022	13	dried	dry	VBN
12350	4022	14	.	.	.
12350	4023	1	Butter	butter	VB
12350	4023	2	the	the	DT
12350	4023	3	toast	toast	NN
12350	4023	4	while	while	IN
12350	4023	5	very	very	RB
12350	4023	6	hot	hot	JJ
12350	4023	7	,	,	,
12350	4023	8	thinly	thinly	RB
12350	4023	9	and	and	CC
12350	4023	10	evenly	evenly	RB
12350	4023	11	,	,	,
12350	4023	12	and	and	CC
12350	4023	13	sprinkle	sprinkle	VB
12350	4023	14	over	over	IN
12350	4023	15	each	each	DT
12350	4023	16	piece	piece	NN
12350	4023	17	some	some	DT
12350	4023	18	powdered	powdered	JJ
12350	4023	19	cinnamon	cinnamon	NN
12350	4023	20	and	and	CC
12350	4023	21	sugar	sugar	NN
12350	4023	22	.	.	.
12350	4024	1	ARME	ARME	NNP
12350	4024	2	RITTER	RITTER	NNP
12350	4024	3	Beat	beat	VBP
12350	4024	4	two	two	CD
12350	4024	5	eggs	egg	NNS
12350	4024	6	slightly	slightly	RB
12350	4024	7	,	,	,
12350	4024	8	add	add	VB
12350	4024	9	one	one	CD
12350	4024	10	-	-	HYPH
12350	4024	11	half	half	NN
12350	4024	12	teaspoon	teaspoon	NN
12350	4024	13	of	of	IN
12350	4024	14	salt	salt	NN
12350	4024	15	and	and	CC
12350	4024	16	two	two	CD
12350	4024	17	-	-	HYPH
12350	4024	18	thirds	third	NNS
12350	4024	19	cup	cup	NN
12350	4024	20	of	of	IN
12350	4024	21	milk	milk	NN
12350	4024	22	;	;	:
12350	4024	23	dip	dip	NN
12350	4024	24	six	six	CD
12350	4024	25	slices	slice	NNS
12350	4024	26	of	of	IN
12350	4024	27	stale	stale	JJ
12350	4024	28	bread	bread	NN
12350	4024	29	in	in	IN
12350	4024	30	the	the	DT
12350	4024	31	mixture	mixture	NN
12350	4024	32	.	.	.
12350	4025	1	Have	have	VB
12350	4025	2	a	a	DT
12350	4025	3	griddle	griddle	NN
12350	4025	4	hot	hot	JJ
12350	4025	5	and	and	CC
12350	4025	6	well	well	RB
12350	4025	7	buttered	butter	VBN
12350	4025	8	;	;	,
12350	4025	9	brown	brown	VB
12350	4025	10	the	the	DT
12350	4025	11	bread	bread	NN
12350	4025	12	on	on	IN
12350	4025	13	each	each	DT
12350	4025	14	side	side	NN
12350	4025	15	.	.	.
12350	4026	1	Serve	serve	VB
12350	4026	2	hot	hot	JJ
12350	4026	3	with	with	IN
12350	4026	4	cinnamon	cinnamon	NN
12350	4026	5	and	and	CC
12350	4026	6	sugar	sugar	NN
12350	4026	7	or	or	CC
12350	4026	8	a	a	DT
12350	4026	9	sauce	sauce	NN
12350	4026	10	.	.	.
12350	4027	1	*	*	NFP
12350	4027	2	COFFEE	coffee	NN
12350	4027	3	CAKES	CAKES	NNP
12350	4027	4	(	(	-LRB-
12350	4027	5	KUCHEN	KUCHEN	NNP
12350	4027	6	)	)	-RRB-
12350	4027	7	*	*	NFP
12350	4027	8	RENDERED	rendered	NN
12350	4027	9	BUTTER	butter	NN
12350	4027	10	Procure	procure	NN
12350	4027	11	as	as	RB
12350	4027	12	much	much	JJ
12350	4027	13	country	country	NN
12350	4027	14	or	or	CC
12350	4027	15	Western	western	JJ
12350	4027	16	butter	butter	NN
12350	4027	17	as	as	IN
12350	4027	18	desired	desire	VBN
12350	4027	19	,	,	,
12350	4027	20	you	-PRON-	PRP
12350	4027	21	may	may	MD
12350	4027	22	get	get	VB
12350	4027	23	several	several	JJ
12350	4027	24	pounds	pound	NNS
12350	4027	25	of	of	IN
12350	4027	26	it	-PRON-	PRP
12350	4027	27	when	when	WRB
12350	4027	28	it	-PRON-	PRP
12350	4027	29	is	be	VBZ
12350	4027	30	cheap	cheap	JJ
12350	4027	31	during	during	IN
12350	4027	32	the	the	DT
12350	4027	33	summer	summer	NN
12350	4027	34	;	;	:
12350	4027	35	or	or	CC
12350	4027	36	any	any	DT
12350	4027	37	butter	butter	NN
12350	4027	38	unfit	unfit	JJ
12350	4027	39	for	for	IN
12350	4027	40	table	table	NN
12350	4027	41	use	use	NN
12350	4027	42	may	may	MD
12350	4027	43	be	be	VB
12350	4027	44	made	make	VBN
12350	4027	45	sweet	sweet	JJ
12350	4027	46	and	and	CC
12350	4027	47	good	good	JJ
12350	4027	48	for	for	IN
12350	4027	49	cooking	cook	VBG
12350	4027	50	purposes	purpose	NNS
12350	4027	51	and	and	CC
12350	4027	52	will	will	MD
12350	4027	53	last	last	VB
12350	4027	54	for	for	IN
12350	4027	55	months	month	NNS
12350	4027	56	,	,	,
12350	4027	57	if	if	IN
12350	4027	58	prepared	prepare	VBN
12350	4027	59	in	in	IN
12350	4027	60	the	the	DT
12350	4027	61	following	following	JJ
12350	4027	62	manner	manner	NN
12350	4027	63	:	:	:
12350	4027	64	Place	place	VB
12350	4027	65	the	the	DT
12350	4027	66	butter	butter	NN
12350	4027	67	in	in	IN
12350	4027	68	a	a	DT
12350	4027	69	deep	deep	JJ
12350	4027	70	,	,	,
12350	4027	71	iron	iron	NN
12350	4027	72	kettle	kettle	NN
12350	4027	73	,	,	,
12350	4027	74	filling	fill	VBG
12350	4027	75	only	only	RB
12350	4027	76	half	half	NN
12350	4027	77	full	full	JJ
12350	4027	78	to	to	TO
12350	4027	79	prevent	prevent	VB
12350	4027	80	boiling	boiling	NN
12350	4027	81	over	over	RP
12350	4027	82	.	.	.
12350	4028	1	Set	Set	VBD
12350	4028	2	it	-PRON-	PRP
12350	4028	3	on	on	IN
12350	4028	4	the	the	DT
12350	4028	5	fire	fire	NN
12350	4028	6	where	where	WRB
12350	4028	7	it	-PRON-	PRP
12350	4028	8	will	will	MD
12350	4028	9	simmer	simmer	VB
12350	4028	10	slowly	slowly	RB
12350	4028	11	for	for	IN
12350	4028	12	several	several	JJ
12350	4028	13	hours	hour	NNS
12350	4028	14	.	.	.
12350	4029	1	Watch	watch	VB
12350	4029	2	carefully	carefully	RB
12350	4029	3	that	that	IN
12350	4029	4	it	-PRON-	PRP
12350	4029	5	does	do	VBZ
12350	4029	6	not	not	RB
12350	4029	7	boil	boil	VB
12350	4029	8	over	over	RP
12350	4029	9	.	.	.
12350	4030	1	Do	do	VB
12350	4030	2	not	not	RB
12350	4030	3	stir	stir	VB
12350	4030	4	it	-PRON-	PRP
12350	4030	5	,	,	,
12350	4030	6	but	but	CC
12350	4030	7	from	from	IN
12350	4030	8	time	time	NN
12350	4030	9	to	to	IN
12350	4030	10	time	time	NN
12350	4030	11	skim	skim	VB
12350	4030	12	it	-PRON-	PRP
12350	4030	13	.	.	.
12350	4031	1	When	when	WRB
12350	4031	2	perfectly	perfectly	RB
12350	4031	3	clear	clear	JJ
12350	4031	4	,	,	,
12350	4031	5	and	and	CC
12350	4031	6	all	all	PDT
12350	4031	7	the	the	DT
12350	4031	8	salt	salt	NN
12350	4031	9	and	and	CC
12350	4031	10	sediment	sediment	NN
12350	4031	11	has	have	VBZ
12350	4031	12	settled	settle	VBN
12350	4031	13	at	at	IN
12350	4031	14	the	the	DT
12350	4031	15	bottom	bottom	NN
12350	4031	16	,	,	,
12350	4031	17	the	the	DT
12350	4031	18	butter	butter	NN
12350	4031	19	is	be	VBZ
12350	4031	20	done	do	VBN
12350	4031	21	.	.	.
12350	4032	1	Set	Set	VBN
12350	4032	2	aside	aside	RP
12350	4032	3	a	a	DT
12350	4032	4	few	few	JJ
12350	4032	5	minutes	minute	NNS
12350	4032	6	,	,	,
12350	4032	7	then	then	RB
12350	4032	8	strain	strain	VB
12350	4032	9	into	into	IN
12350	4032	10	stone	stone	NN
12350	4032	11	jars	jar	NNS
12350	4032	12	through	through	IN
12350	4032	13	a	a	DT
12350	4032	14	fine	fine	JJ
12350	4032	15	sieve	sieve	NN
12350	4032	16	,	,	,
12350	4032	17	and	and	CC
12350	4032	18	when	when	WRB
12350	4032	19	cold	cold	JJ
12350	4032	20	tie	tie	VBP
12350	4032	21	up	up	RP
12350	4032	22	tightly	tightly	RB
12350	4032	23	with	with	IN
12350	4032	24	paper	paper	NN
12350	4032	25	and	and	CC
12350	4032	26	cloth	cloth	NN
12350	4032	27	.	.	.
12350	4033	1	Keep	keep	VB
12350	4033	2	in	in	IN
12350	4033	3	a	a	DT
12350	4033	4	cool	cool	JJ
12350	4033	5	,	,	,
12350	4033	6	dry	dry	JJ
12350	4033	7	place	place	NN
12350	4033	8	.	.	.
12350	4034	1	COFFEE	COFFEE	NNP
12350	4034	2	CAKE	CAKE	NNS
12350	4034	3	(	(	-LRB-
12350	4034	4	KUCHEN	KUCHEN	NNP
12350	4034	5	)	)	-RRB-
12350	4034	6	DOUGH	DOUGH	NNP
12350	4034	7	Soak	Soak	NNP
12350	4034	8	one	one	CD
12350	4034	9	-	-	HYPH
12350	4034	10	half	half	NN
12350	4034	11	ounce	ounce	NN
12350	4034	12	of	of	IN
12350	4034	13	yeast	yeast	NN
12350	4034	14	in	in	IN
12350	4034	15	one	one	CD
12350	4034	16	-	-	HYPH
12350	4034	17	half	half	NN
12350	4034	18	cup	cup	NN
12350	4034	19	of	of	IN
12350	4034	20	lukewarm	lukewarm	JJ
12350	4034	21	milk	milk	NN
12350	4034	22	;	;	:
12350	4034	23	when	when	WRB
12350	4034	24	dissolved	dissolve	VBN
12350	4034	25	put	put	VBD
12350	4034	26	in	in	IN
12350	4034	27	a	a	DT
12350	4034	28	bowl	bowl	NN
12350	4034	29	,	,	,
12350	4034	30	or	or	CC
12350	4034	31	round	round	JJ
12350	4034	32	agate	agate	NN
12350	4034	33	pan	pan	NN
12350	4034	34	,	,	,
12350	4034	35	and	and	CC
12350	4034	36	stir	stir	VB
12350	4034	37	in	in	IN
12350	4034	38	one	one	CD
12350	4034	39	cup	cup	NN
12350	4034	40	of	of	IN
12350	4034	41	sifted	sift	VBN
12350	4034	42	flour	flour	NN
12350	4034	43	,	,	,
12350	4034	44	one	one	CD
12350	4034	45	teaspoon	teaspoon	NN
12350	4034	46	of	of	IN
12350	4034	47	sugar	sugar	NN
12350	4034	48	and	and	CC
12350	4034	49	one	one	CD
12350	4034	50	-	-	HYPH
12350	4034	51	fourth	fourth	NN
12350	4034	52	teaspoon	teaspoon	NN
12350	4034	53	of	of	IN
12350	4034	54	salt	salt	NN
12350	4034	55	,	,	,
12350	4034	56	mix	mix	VB
12350	4034	57	thoroughly	thoroughly	RB
12350	4034	58	,	,	,
12350	4034	59	and	and	CC
12350	4034	60	put	put	VBD
12350	4034	61	in	in	RP
12350	4034	62	a	a	DT
12350	4034	63	warm	warm	JJ
12350	4034	64	place	place	NN
12350	4034	65	(	(	-LRB-
12350	4034	66	not	not	RB
12350	4034	67	hot	hot	JJ
12350	4034	68	)	)	-RRB-
12350	4034	69	to	to	TO
12350	4034	70	rise	rise	VB
12350	4034	71	,	,	,
12350	4034	72	from	from	IN
12350	4034	73	one	one	CD
12350	4034	74	to	to	TO
12350	4034	75	two	two	CD
12350	4034	76	hours	hour	NNS
12350	4034	77	.	.	.
12350	4035	1	When	when	WRB
12350	4035	2	well	well	RB
12350	4035	3	risen	rise	VBN
12350	4035	4	,	,	,
12350	4035	5	cream	cream	NN
12350	4035	6	well	well	RB
12350	4035	7	together	together	RB
12350	4035	8	one	one	CD
12350	4035	9	cup	cup	NN
12350	4035	10	of	of	IN
12350	4035	11	sugar	sugar	NN
12350	4035	12	and	and	CC
12350	4035	13	three	three	CD
12350	4035	14	-	-	HYPH
12350	4035	15	fourths	fourth	NNS
12350	4035	16	cup	cup	NN
12350	4035	17	of	of	IN
12350	4035	18	butter	butter	NN
12350	4035	19	,	,	,
12350	4035	20	then	then	RB
12350	4035	21	add	add	VB
12350	4035	22	three	three	CD
12350	4035	23	eggs	egg	NNS
12350	4035	24	,	,	,
12350	4035	25	five	five	CD
12350	4035	26	cups	cup	NNS
12350	4035	27	of	of	IN
12350	4035	28	sifted	sift	VBN
12350	4035	29	flour	flour	NN
12350	4035	30	,	,	,
12350	4035	31	one	one	CD
12350	4035	32	cup	cup	NN
12350	4035	33	of	of	IN
12350	4035	34	milk	milk	NN
12350	4035	35	and	and	CC
12350	4035	36	one	one	CD
12350	4035	37	teaspoon	teaspoon	NN
12350	4035	38	of	of	IN
12350	4035	39	salt	salt	NN
12350	4035	40	,	,	,
12350	4035	41	mix	mix	VB
12350	4035	42	together	together	RB
12350	4035	43	until	until	IN
12350	4035	44	light	light	NN
12350	4035	45	,	,	,
12350	4035	46	then	then	RB
12350	4035	47	stir	stir	VB
12350	4035	48	in	in	IN
12350	4035	49	the	the	DT
12350	4035	50	risen	rise	VBN
12350	4035	51	yeast	yeast	NN
12350	4035	52	,	,	,
12350	4035	53	and	and	CC
12350	4035	54	with	with	IN
12350	4035	55	a	a	DT
12350	4035	56	spoon	spoon	NN
12350	4035	57	work	work	NN
12350	4035	58	well	well	RB
12350	4035	59	for	for	IN
12350	4035	60	ten	ten	CD
12350	4035	61	minutes	minute	NNS
12350	4035	62	,	,	,
12350	4035	63	and	and	CC
12350	4035	64	set	set	VBD
12350	4035	65	aside	aside	RB
12350	4035	66	to	to	TO
12350	4035	67	rise	rise	VB
12350	4035	68	again	again	RB
12350	4035	69	,	,	,
12350	4035	70	five	five	CD
12350	4035	71	or	or	CC
12350	4035	72	six	six	CD
12350	4035	73	hours	hour	NNS
12350	4035	74	or	or	CC
12350	4035	75	all	all	DT
12350	4035	76	night	night	NN
12350	4035	77	.	.	.
12350	4036	1	Dough	dough	NN
12350	4036	2	should	should	MD
12350	4036	3	not	not	RB
12350	4036	4	be	be	VB
12350	4036	5	very	very	RB
12350	4036	6	stiff	stiff	JJ
12350	4036	7	.	.	.
12350	4037	1	When	when	WRB
12350	4037	2	well	well	RB
12350	4037	3	risen	rise	VBN
12350	4037	4	it	-PRON-	PRP
12350	4037	5	can	can	MD
12350	4037	6	be	be	VB
12350	4037	7	used	use	VBN
12350	4037	8	for	for	IN
12350	4037	9	cinnamon	cinnamon	NN
12350	4037	10	cake	cake	NN
12350	4037	11	,	,	,
12350	4037	12	pies	pie	NNS
12350	4037	13	or	or	CC
12350	4037	14	pocket	pocket	NN
12350	4037	15	books	book	NNS
12350	4037	16	.	.	.
12350	4038	1	This	this	DT
12350	4038	2	recipe	recipe	NN
12350	4038	3	makes	make	VBZ
12350	4038	4	one	one	CD
12350	4038	5	large	large	JJ
12350	4038	6	cinnamon	cinnamon	NN
12350	4038	7	cake	cake	NN
12350	4038	8	,	,	,
12350	4038	9	three	three	CD
12350	4038	10	pies	pie	NNS
12350	4038	11	,	,	,
12350	4038	12	and	and	CC
12350	4038	13	about	about	RB
12350	4038	14	one	one	CD
12350	4038	15	dozen	dozen	NN
12350	4038	16	pocket	pocket	NN
12350	4038	17	books	book	NNS
12350	4038	18	.	.	.
12350	4039	1	If	if	IN
12350	4039	2	set	set	NN
12350	4039	3	at	at	IN
12350	4039	4	night	night	NN
12350	4039	5	use	use	VBP
12350	4039	6	half	half	PDT
12350	4039	7	the	the	DT
12350	4039	8	quantity	quantity	NN
12350	4039	9	of	of	IN
12350	4039	10	yeast	yeast	NN
12350	4039	11	.	.	.
12350	4040	1	KAFFEE	KAFFEE	NNP
12350	4040	2	KUCHEN	KUCHEN	NNP
12350	4040	3	(	(	-LRB-
12350	4040	4	CINNAMON	CINNAMON	NNP
12350	4040	5	)	)	-RRB-
12350	4040	6	Butter	Butter	NNP
12350	4040	7	long	long	JJ
12350	4040	8	and	and	CC
12350	4040	9	broad	broad	JJ
12350	4040	10	cake	cake	NN
12350	4040	11	-	-	HYPH
12350	4040	12	pans	pan	NNS
12350	4040	13	thoroughly	thoroughly	RB
12350	4040	14	,	,	,
12350	4040	15	roll	roll	VB
12350	4040	16	out	out	RP
12350	4040	17	enough	enough	JJ
12350	4040	18	dough	dough	NN
12350	4040	19	to	to	TO
12350	4040	20	cover	cover	VB
12350	4040	21	them	-PRON-	PRP
12350	4040	22	,	,	,
12350	4040	23	and	and	CC
12350	4040	24	let	let	VB
12350	4040	25	it	-PRON-	PRP
12350	4040	26	rise	rise	VB
12350	4040	27	about	about	IN
12350	4040	28	half	half	PDT
12350	4040	29	an	an	DT
12350	4040	30	hour	hour	NN
12350	4040	31	before	before	IN
12350	4040	32	baking	baking	NN
12350	4040	33	,	,	,
12350	4040	34	then	then	RB
12350	4040	35	brush	brush	VB
12350	4040	36	it	-PRON-	PRP
12350	4040	37	well	well	RB
12350	4040	38	with	with	IN
12350	4040	39	melted	melted	JJ
12350	4040	40	butter	butter	NN
12350	4040	41	.	.	.
12350	4041	1	Sprinkle	sprinkle	VB
12350	4041	2	sugar	sugar	NN
12350	4041	3	and	and	CC
12350	4041	4	cinnamon	cinnamon	NN
12350	4041	5	on	on	IN
12350	4041	6	top	top	NN
12350	4041	7	and	and	CC
12350	4041	8	some	some	DT
12350	4041	9	chopped	chop	VBN
12350	4041	10	almonds	almond	NNS
12350	4041	11	.	.	.
12350	4042	1	Take	take	VB
12350	4042	2	a	a	DT
12350	4042	3	small	small	JJ
12350	4042	4	lump	lump	NN
12350	4042	5	of	of	IN
12350	4042	6	butter	butter	NN
12350	4042	7	,	,	,
12350	4042	8	a	a	DT
12350	4042	9	very	very	RB
12350	4042	10	little	little	JJ
12350	4042	11	flour	flour	NN
12350	4042	12	,	,	,
12350	4042	13	some	some	DT
12350	4042	14	sugar	sugar	NN
12350	4042	15	and	and	CC
12350	4042	16	cinnamon	cinnamon	NN
12350	4042	17	and	and	CC
12350	4042	18	rub	rub	VB
12350	4042	19	it	-PRON-	PRP
12350	4042	20	between	between	IN
12350	4042	21	the	the	DT
12350	4042	22	hands	hand	NNS
12350	4042	23	until	until	IN
12350	4042	24	it	-PRON-	PRP
12350	4042	25	is	be	VBZ
12350	4042	26	like	like	IN
12350	4042	27	lumps	lump	NNS
12350	4042	28	of	of	IN
12350	4042	29	almonds	almond	NNS
12350	4042	30	,	,	,
12350	4042	31	then	then	RB
12350	4042	32	strew	strew	VBD
12350	4042	33	on	on	IN
12350	4042	34	top	top	NN
12350	4042	35	of	of	IN
12350	4042	36	cakes	cake	NNS
12350	4042	37	.	.	.
12350	4043	1	CINNAMON	CINNAMON	NNS
12350	4043	2	ROLLS	ROLLS	NNP
12350	4043	3	OR	or	CC
12350	4043	4	SCHNECKEN	SCHNECKEN	NNS
12350	4043	5	Take	take	VB
12350	4043	6	half	half	PDT
12350	4043	7	the	the	DT
12350	4043	8	kitchen	kitchen	NN
12350	4043	9	dough	dough	NN
12350	4043	10	.	.	.
12350	4044	1	Roll	roll	VB
12350	4044	2	one	one	CD
12350	4044	3	-	-	HYPH
12350	4044	4	half	half	NN
12350	4044	5	inch	inch	NN
12350	4044	6	thick	thick	JJ
12350	4044	7	and	and	CC
12350	4044	8	spread	spread	VBD
12350	4044	9	well	well	RB
12350	4044	10	with	with	IN
12350	4044	11	melted	melted	JJ
12350	4044	12	butter	butter	NN
12350	4044	13	.	.	.
12350	4045	1	Sprinkle	sprinkle	VB
12350	4045	2	generously	generously	RB
12350	4045	3	with	with	IN
12350	4045	4	scraped	scrape	VBN
12350	4045	5	maple	maple	NN
12350	4045	6	,	,	,
12350	4045	7	brown	brown	JJ
12350	4045	8	or	or	CC
12350	4045	9	granulated	granulate	VBD
12350	4045	10	sugar	sugar	NN
12350	4045	11	and	and	CC
12350	4045	12	cinnamon	cinnamon	NN
12350	4045	13	,	,	,
12350	4045	14	then	then	RB
12350	4045	15	roll	roll	VB
12350	4045	16	.	.	.
12350	4046	1	Cut	cut	VB
12350	4046	2	the	the	DT
12350	4046	3	roll	roll	NN
12350	4046	4	into	into	IN
12350	4046	5	equal	equal	JJ
12350	4046	6	parts	part	NNS
12350	4046	7	about	about	IN
12350	4046	8	one	one	CD
12350	4046	9	inch	inch	NN
12350	4046	10	thick	thick	JJ
12350	4046	11	,	,	,
12350	4046	12	place	place	NN
12350	4046	13	close	close	RB
12350	4046	14	together	together	RB
12350	4046	15	endwise	endwise	NN
12350	4046	16	in	in	IN
12350	4046	17	a	a	DT
12350	4046	18	spider	spider	NN
12350	4046	19	,	,	,
12350	4046	20	generously	generously	RB
12350	4046	21	buttered	butter	VBN
12350	4046	22	,	,	,
12350	4046	23	spread	spread	VBN
12350	4046	24	with	with	IN
12350	4046	25	one	one	CD
12350	4046	26	-	-	HYPH
12350	4046	27	fourth	fourth	JJ
12350	4046	28	inch	inch	NN
12350	4046	29	layer	layer	NN
12350	4046	30	of	of	IN
12350	4046	31	brown	brown	NNP
12350	4046	32	,	,	,
12350	4046	33	or	or	CC
12350	4046	34	maple	maple	NN
12350	4046	35	sugar	sugar	NN
12350	4046	36	.	.	.
12350	4047	1	Let	let	VB
12350	4047	2	rise	rise	NN
12350	4047	3	until	until	IN
12350	4047	4	light	light	NN
12350	4047	5	,	,	,
12350	4047	6	and	and	CC
12350	4047	7	bake	bake	VB
12350	4047	8	ten	ten	CD
12350	4047	9	to	to	IN
12350	4047	10	twenty	twenty	CD
12350	4047	11	minutes	minute	NNS
12350	4047	12	in	in	IN
12350	4047	13	a	a	DT
12350	4047	14	hot	hot	JJ
12350	4047	15	oven	oven	NN
12350	4047	16	,	,	,
12350	4047	17	a	a	DT
12350	4047	18	golden	golden	JJ
12350	4047	19	brown	brown	NN
12350	4047	20	.	.	.
12350	4048	1	Invert	Invert	NNP
12350	4048	2	the	the	DT
12350	4048	3	spider	spider	NN
12350	4048	4	,	,	,
12350	4048	5	remove	remove	VB
12350	4048	6	rolls	roll	NNS
12350	4048	7	and	and	CC
12350	4048	8	serve	serve	VB
12350	4048	9	caramel	caramel	NN
12350	4048	10	side	side	NN
12350	4048	11	up	up	RB
12350	4048	12	.	.	.
12350	4049	1	ABGERUEHRTER	ABGERUEHRTER	NNP
12350	4049	2	KUGELHOPF	KUGELHOPF	NNP
12350	4049	3	Soak	Soak	NNP
12350	4049	4	one	one	CD
12350	4049	5	-	-	HYPH
12350	4049	6	half	half	NN
12350	4049	7	ounce	ounce	NN
12350	4049	8	of	of	IN
12350	4049	9	yeast	yeast	NN
12350	4049	10	or	or	CC
12350	4049	11	one	one	CD
12350	4049	12	cake	cake	NN
12350	4049	13	compressed	compress	VBN
12350	4049	14	yeast	yeast	NN
12350	4049	15	in	in	IN
12350	4049	16	a	a	DT
12350	4049	17	very	very	RB
12350	4049	18	little	little	JJ
12350	4049	19	lukewarm	lukewarm	JJ
12350	4049	20	milk	milk	NN
12350	4049	21	;	;	:
12350	4049	22	add	add	VB
12350	4049	23	a	a	DT
12350	4049	24	pinch	pinch	NN
12350	4049	25	of	of	IN
12350	4049	26	salt	salt	NN
12350	4049	27	and	and	CC
12350	4049	28	one	one	CD
12350	4049	29	tablespoon	tablespoon	NN
12350	4049	30	of	of	IN
12350	4049	31	sugar	sugar	NN
12350	4049	32	,	,	,
12350	4049	33	stir	stir	VB
12350	4049	34	it	-PRON-	PRP
12350	4049	35	up	up	RP
12350	4049	36	smooth	smooth	JJ
12350	4049	37	and	and	CC
12350	4049	38	set	set	VBN
12350	4049	39	back	back	RB
12350	4049	40	of	of	IN
12350	4049	41	the	the	DT
12350	4049	42	stove	stove	NN
12350	4049	43	to	to	TO
12350	4049	44	rise	rise	VB
12350	4049	45	.	.	.
12350	4050	1	In	in	IN
12350	4050	2	the	the	DT
12350	4050	3	meantime	meantime	NN
12350	4050	4	rub	rub	VB
12350	4050	5	a	a	DT
12350	4050	6	scant	scant	JJ
12350	4050	7	cup	cup	NN
12350	4050	8	of	of	IN
12350	4050	9	butter	butter	NN
12350	4050	10	and	and	CC
12350	4050	11	a	a	DT
12350	4050	12	scant	scant	JJ
12350	4050	13	cup	cup	NN
12350	4050	14	of	of	IN
12350	4050	15	powdered	powdered	JJ
12350	4050	16	sugar	sugar	NN
12350	4050	17	to	to	IN
12350	4050	18	a	a	DT
12350	4050	19	cream	cream	NN
12350	4050	20	,	,	,
12350	4050	21	add	add	VB
12350	4050	22	gradually	gradually	RB
12350	4050	23	the	the	DT
12350	4050	24	yolks	yolk	NNS
12350	4050	25	of	of	IN
12350	4050	26	four	four	CD
12350	4050	27	eggs	egg	NNS
12350	4050	28	,	,	,
12350	4050	29	one	one	CD
12350	4050	30	at	at	IN
12350	4050	31	a	a	DT
12350	4050	32	time	time	NN
12350	4050	33	and	and	CC
12350	4050	34	add	add	VB
12350	4050	35	also	also	RB
12350	4050	36	the	the	DT
12350	4050	37	grated	grate	VBN
12350	4050	38	peel	peel	NN
12350	4050	39	of	of	IN
12350	4050	40	a	a	DT
12350	4050	41	lemon	lemon	NN
12350	4050	42	.	.	.
12350	4051	1	Sift	Sift	NNP
12350	4051	2	two	two	CD
12350	4051	3	cups	cup	NNS
12350	4051	4	of	of	IN
12350	4051	5	flour	flour	NN
12350	4051	6	into	into	IN
12350	4051	7	a	a	DT
12350	4051	8	bowl	bowl	NN
12350	4051	9	,	,	,
12350	4051	10	make	make	VB
12350	4051	11	a	a	DT
12350	4051	12	depression	depression	NN
12350	4051	13	in	in	IN
12350	4051	14	the	the	DT
12350	4051	15	centre	centre	NN
12350	4051	16	,	,	,
12350	4051	17	pour	pour	VBP
12350	4051	18	in	in	IN
12350	4051	19	,	,	,
12350	4051	20	the	the	DT
12350	4051	21	yeast	yeast	NN
12350	4051	22	,	,	,
12350	4051	23	one	one	CD
12350	4051	24	cup	cup	NN
12350	4051	25	of	of	IN
12350	4051	26	lukewarm	lukewarm	JJ
12350	4051	27	milk	milk	NN
12350	4051	28	,	,	,
12350	4051	29	and	and	CC
12350	4051	30	make	make	VB
12350	4051	31	a	a	DT
12350	4051	32	light	light	JJ
12350	4051	33	batter	batter	NN
12350	4051	34	of	of	IN
12350	4051	35	this	this	DT
12350	4051	36	.	.	.
12350	4052	1	Add	add	VB
12350	4052	2	the	the	DT
12350	4052	3	creamed	creamed	JJ
12350	4052	4	butter	butter	NN
12350	4052	5	and	and	CC
12350	4052	6	eggs	egg	NNS
12350	4052	7	and	and	CC
12350	4052	8	stir	stir	VB
12350	4052	9	until	until	IN
12350	4052	10	it	-PRON-	PRP
12350	4052	11	forms	form	VBZ
12350	4052	12	blisters	blister	NNS
12350	4052	13	and	and	CC
12350	4052	14	leaves	leave	VBZ
12350	4052	15	the	the	DT
12350	4052	16	bowl	bowl	NN
12350	4052	17	clean	clean	JJ
12350	4052	18	.	.	.
12350	4053	1	Take	take	VB
12350	4053	2	one	one	CD
12350	4053	3	-	-	HYPH
12350	4053	4	half	half	NN
12350	4053	5	cup	cup	NN
12350	4053	6	of	of	IN
12350	4053	7	cleaned	clean	VBN
12350	4053	8	and	and	CC
12350	4053	9	seeded	seed	VBD
12350	4053	10	dark	dark	JJ
12350	4053	11	raisins	raisin	NNS
12350	4053	12	and	and	CC
12350	4053	13	cut	cut	VBD
12350	4053	14	up	up	RP
12350	4053	15	some	some	DT
12350	4053	16	citron	citron	NN
12350	4053	17	very	very	RB
12350	4053	18	fine	fine	RB
12350	4053	19	.	.	.
12350	4054	1	Dredge	dredge	NN
12350	4054	2	flour	flour	NN
12350	4054	3	over	over	IN
12350	4054	4	them	-PRON-	PRP
12350	4054	5	before	before	IN
12350	4054	6	adding	add	VBG
12350	4054	7	,	,	,
12350	4054	8	and	and	CC
12350	4054	9	if	if	IN
12350	4054	10	necessary	necessary	JJ
12350	4054	11	,	,	,
12350	4054	12	add	add	VB
12350	4054	13	more	more	JJR
12350	4054	14	flour	flour	NN
12350	4054	15	to	to	IN
12350	4054	16	the	the	DT
12350	4054	17	dough	dough	NN
12350	4054	18	,	,	,
12350	4054	19	which	which	WDT
12350	4054	20	should	should	MD
12350	4054	21	be	be	VB
12350	4054	22	of	of	IN
12350	4054	23	the	the	DT
12350	4054	24	consistency	consistency	NN
12350	4054	25	of	of	IN
12350	4054	26	cup	cup	NN
12350	4054	27	cake	cake	NN
12350	4054	28	batter	batter	NN
12350	4054	29	.	.	.
12350	4055	1	Last	last	RB
12350	4055	2	add	add	VB
12350	4055	3	the	the	DT
12350	4055	4	stiffly	stiffly	RB
12350	4055	5	-	-	HYPH
12350	4055	6	beaten	beat	VBN
12350	4055	7	whites	white	NNS
12350	4055	8	of	of	IN
12350	4055	9	the	the	DT
12350	4055	10	eggs	egg	NNS
12350	4055	11	.	.	.
12350	4056	1	Place	place	NN
12350	4056	2	in	in	IN
12350	4056	3	a	a	DT
12350	4056	4	well	well	RB
12350	4056	5	-	-	HYPH
12350	4056	6	greased	grease	VBN
12350	4056	7	long	long	JJ
12350	4056	8	or	or	CC
12350	4056	9	round	round	JJ
12350	4056	10	pan	pan	NN
12350	4056	11	with	with	IN
12350	4056	12	tube	tube	NN
12350	4056	13	in	in	IN
12350	4056	14	centre	centre	NN
12350	4056	15	;	;	:
12350	4056	16	let	let	VB
12350	4056	17	rise	rise	VB
12350	4056	18	until	until	IN
12350	4056	19	double	double	JJ
12350	4056	20	in	in	IN
12350	4056	21	bulk	bulk	NN
12350	4056	22	,	,	,
12350	4056	23	and	and	CC
12350	4056	24	bake	bake	VB
12350	4056	25	in	in	RP
12350	4056	26	moderate	moderate	JJ
12350	4056	27	oven	oven	NNP
12350	4056	28	until	until	IN
12350	4056	29	browned	brown	VBN
12350	4056	30	and	and	CC
12350	4056	31	thoroughly	thoroughly	RB
12350	4056	32	done	do	VBN
12350	4056	33	.	.	.
12350	4057	1	PLAIN	plain	JJ
12350	4057	2	BUNT	bunt	NN
12350	4057	3	OR	or	CC
12350	4057	4	NAPF	NAPF	NNP
12350	4057	5	KUCHEN	KUCHEN	NNS
12350	4057	6	Take	take	VB
12350	4057	7	one	one	CD
12350	4057	8	cake	cake	NN
12350	4057	9	compressed	compress	VBN
12350	4057	10	yeast	yeast	NN
12350	4057	11	,	,	,
12350	4057	12	add	add	VB
12350	4057	13	a	a	DT
12350	4057	14	pinch	pinch	NN
12350	4057	15	of	of	IN
12350	4057	16	salt	salt	NN
12350	4057	17	,	,	,
12350	4057	18	one	one	CD
12350	4057	19	tablespoon	tablespoon	NN
12350	4057	20	of	of	IN
12350	4057	21	sugar	sugar	NN
12350	4057	22	,	,	,
12350	4057	23	and	and	CC
12350	4057	24	about	about	RB
12350	4057	25	two	two	CD
12350	4057	26	tablespoons	tablespoon	NNS
12350	4057	27	of	of	IN
12350	4057	28	lukewarm	lukewarm	JJ
12350	4057	29	water	water	NN
12350	4057	30	.	.	.
12350	4058	1	Stir	stir	VB
12350	4058	2	the	the	DT
12350	4058	3	yeast	yeast	NN
12350	4058	4	until	until	IN
12350	4058	5	it	-PRON-	PRP
12350	4058	6	is	be	VBZ
12350	4058	7	a	a	DT
12350	4058	8	smooth	smooth	JJ
12350	4058	9	paste	paste	NN
12350	4058	10	and	and	CC
12350	4058	11	set	set	VBD
12350	4058	12	it	-PRON-	PRP
12350	4058	13	in	in	IN
12350	4058	14	a	a	DT
12350	4058	15	warm	warm	JJ
12350	4058	16	place	place	NN
12350	4058	17	to	to	TO
12350	4058	18	rise	rise	VB
12350	4058	19	.	.	.
12350	4059	1	Sift	sift	VB
12350	4059	2	two	two	CD
12350	4059	3	and	and	CC
12350	4059	4	one	one	CD
12350	4059	5	-	-	HYPH
12350	4059	6	half	half	NN
12350	4059	7	cups	cup	NNS
12350	4059	8	of	of	IN
12350	4059	9	flour	flour	NN
12350	4059	10	(	(	-LRB-
12350	4059	11	use	use	VB
12350	4059	12	the	the	DT
12350	4059	13	same	same	JJ
12350	4059	14	size	size	NN
12350	4059	15	cup	cup	NN
12350	4059	16	for	for	IN
12350	4059	17	measuring	measure	VBG
12350	4059	18	everything	everything	NN
12350	4059	19	you	-PRON-	PRP
12350	4059	20	are	be	VBP
12350	4059	21	going	go	VBG
12350	4059	22	to	to	TO
12350	4059	23	use	use	VB
12350	4059	24	in	in	IN
12350	4059	25	your	-PRON-	PRP$
12350	4059	26	cake	cake	NN
12350	4059	27	)	)	-RRB-
12350	4059	28	,	,	,
12350	4059	29	make	make	VB
12350	4059	30	a	a	DT
12350	4059	31	depression	depression	NN
12350	4059	32	in	in	IN
12350	4059	33	the	the	DT
12350	4059	34	centre	centre	NN
12350	4059	35	,	,	,
12350	4059	36	stir	stir	NN
12350	4059	37	in	in	IN
12350	4059	38	the	the	DT
12350	4059	39	yeast	yeast	NN
12350	4059	40	and	and	CC
12350	4059	41	a	a	DT
12350	4059	42	scant	scant	JJ
12350	4059	43	cup	cup	NN
12350	4059	44	of	of	IN
12350	4059	45	lukewarm	lukewarm	JJ
12350	4059	46	milk	milk	NN
12350	4059	47	,	,	,
12350	4059	48	make	make	VBP
12350	4059	49	batter	batter	NN
12350	4059	50	,	,	,
12350	4059	51	and	and	CC
12350	4059	52	let	let	VB
12350	4059	53	it	-PRON-	PRP
12350	4059	54	rise	rise	VB
12350	4059	55	until	until	IN
12350	4059	56	you	-PRON-	PRP
12350	4059	57	have	have	VBP
12350	4059	58	prepared	prepare	VBN
12350	4059	59	the	the	DT
12350	4059	60	following	follow	VBG
12350	4059	61	:	:	:
12350	4059	62	Rub	rub	VB
12350	4059	63	one	one	CD
12350	4059	64	-	-	HYPH
12350	4059	65	half	half	NN
12350	4059	66	cup	cup	NN
12350	4059	67	of	of	IN
12350	4059	68	butter	butter	NN
12350	4059	69	and	and	CC
12350	4059	70	three	three	CD
12350	4059	71	-	-	HYPH
12350	4059	72	fourths	fourth	NNS
12350	4059	73	cup	cup	NN
12350	4059	74	of	of	IN
12350	4059	75	powdered	powdered	JJ
12350	4059	76	sugar	sugar	NN
12350	4059	77	to	to	IN
12350	4059	78	a	a	DT
12350	4059	79	cream	cream	NN
12350	4059	80	,	,	,
12350	4059	81	just	just	RB
12350	4059	82	as	as	IN
12350	4059	83	for	for	IN
12350	4059	84	cup	cup	NN
12350	4059	85	cake	cake	NN
12350	4059	86	,	,	,
12350	4059	87	then	then	RB
12350	4059	88	add	add	VB
12350	4059	89	gradually	gradually	RB
12350	4059	90	one	one	CD
12350	4059	91	egg	egg	NN
12350	4059	92	at	at	IN
12350	4059	93	a	a	DT
12350	4059	94	time	time	NN
12350	4059	95	,	,	,
12350	4059	96	using	use	VBG
12350	4059	97	three	three	CD
12350	4059	98	altogether	altogether	RB
12350	4059	99	,	,	,
12350	4059	100	and	and	CC
12350	4059	101	stirring	stir	VBG
12350	4059	102	all	all	PDT
12350	4059	103	the	the	DT
12350	4059	104	time	time	NN
12350	4059	105	in	in	IN
12350	4059	106	one	one	CD
12350	4059	107	direction	direction	NN
12350	4059	108	.	.	.
12350	4060	1	Work	work	VB
12350	4060	2	in	in	IN
12350	4060	3	the	the	DT
12350	4060	4	risen	rise	VBN
12350	4060	5	batter	batter	NN
12350	4060	6	two	two	CD
12350	4060	7	or	or	CC
12350	4060	8	three	three	CD
12350	4060	9	spoons	spoon	NNS
12350	4060	10	at	at	IN
12350	4060	11	a	a	DT
12350	4060	12	time	time	NN
12350	4060	13	between	between	IN
12350	4060	14	each	each	DT
12350	4060	15	egg	egg	NN
12350	4060	16	.	.	.
12350	4061	1	Grate	grate	VB
12350	4061	2	in	in	IN
12350	4061	3	the	the	DT
12350	4061	4	peel	peel	NN
12350	4061	5	of	of	IN
12350	4061	6	a	a	DT
12350	4061	7	lemon	lemon	NN
12350	4061	8	or	or	CC
12350	4061	9	an	an	DT
12350	4061	10	orange	orange	NN
12350	4061	11	.	.	.
12350	4062	1	Butter	butter	VB
12350	4062	2	the	the	DT
12350	4062	3	bunt	bunt	NN
12350	4062	4	-	-	HYPH
12350	4062	5	form	form	NN
12350	4062	6	well	well	RB
12350	4062	7	(	(	-LRB-
12350	4062	8	do	do	VB
12350	4062	9	this	this	DT
12350	4062	10	always	always	RB
12350	4062	11	before	before	IN
12350	4062	12	you	-PRON-	PRP
12350	4062	13	begin	begin	VBP
12350	4062	14	to	to	TO
12350	4062	15	work	work	VB
12350	4062	16	)	)	-RRB-
12350	4062	17	.	.	.
12350	4063	1	Blanched	blanch	VBN
12350	4063	2	almonds	almond	NNS
12350	4063	3	may	may	MD
12350	4063	4	be	be	VB
12350	4063	5	set	set	VBN
12350	4063	6	in	in	IN
12350	4063	7	the	the	DT
12350	4063	8	grooves	groove	NNS
12350	4063	9	of	of	IN
12350	4063	10	the	the	DT
12350	4063	11	cake	cake	NN
12350	4063	12	-	-	HYPH
12350	4063	13	form	form	NN
12350	4063	14	after	after	IN
12350	4063	15	buttering	butter	VBG
12350	4063	16	it	-PRON-	PRP
12350	4063	17	.	.	.
12350	4064	1	Put	put	VB
12350	4064	2	in	in	IN
12350	4064	3	the	the	DT
12350	4064	4	dough	dough	NN
12350	4064	5	,	,	,
12350	4064	6	set	set	VB
12350	4064	7	it	-PRON-	PRP
12350	4064	8	in	in	IN
12350	4064	9	a	a	DT
12350	4064	10	warm	warm	JJ
12350	4064	11	place	place	NN
12350	4064	12	and	and	CC
12350	4064	13	let	let	VB
12350	4064	14	it	-PRON-	PRP
12350	4064	15	rise	rise	VB
12350	4064	16	for	for	IN
12350	4064	17	an	an	DT
12350	4064	18	hour	hour	NN
12350	4064	19	and	and	CC
12350	4064	20	a	a	DT
12350	4064	21	half	half	NN
12350	4064	22	or	or	CC
12350	4064	23	two	two	CD
12350	4064	24	hours	hour	NNS
12350	4064	25	.	.	.
12350	4065	1	Bake	bake	VB
12350	4065	2	in	in	IN
12350	4065	3	a	a	DT
12350	4065	4	moderate	moderate	JJ
12350	4065	5	oven	oven	NN
12350	4065	6	one	one	CD
12350	4065	7	full	full	JJ
12350	4065	8	hour	hour	NN
12350	4065	9	,	,	,
12350	4065	10	covered	cover	VBN
12350	4065	11	at	at	IN
12350	4065	12	first	first	RB
12350	4065	13	.	.	.
12350	4066	1	CHOCOLATE	CHOCOLATE	NNP
12350	4066	2	COFFEE	coffee	NN
12350	4066	3	CAKE	CAKE	NNS
12350	4066	4	Pour	pour	VBP
12350	4066	5	a	a	DT
12350	4066	6	bunt	bunt	NN
12350	4066	7	kitchen	kitchen	NN
12350	4066	8	dough	dough	NN
12350	4066	9	into	into	IN
12350	4066	10	long	long	JJ
12350	4066	11	,	,	,
12350	4066	12	well	well	RB
12350	4066	13	-	-	HYPH
12350	4066	14	buttered	butter	VBN
12350	4066	15	tins	tin	NNS
12350	4066	16	,	,	,
12350	4066	17	and	and	CC
12350	4066	18	when	when	WRB
12350	4066	19	baked	bake	VBN
12350	4066	20	remove	remove	VBP
12350	4066	21	from	from	IN
12350	4066	22	the	the	DT
12350	4066	23	oven	oven	NN
12350	4066	24	and	and	CC
12350	4066	25	cover	cover	VB
12350	4066	26	thickly	thickly	RB
12350	4066	27	with	with	IN
12350	4066	28	boiled	boil	VBN
12350	4066	29	chocolate	chocolate	NN
12350	4066	30	icing	ice	VBG
12350	4066	31	.	.	.
12350	4067	1	POCKET	POCKET	NNS
12350	4067	2	BOOKS	book	NNS
12350	4067	3	Take	take	VBP
12350	4067	4	as	as	RB
12350	4067	5	much	much	JJ
12350	4067	6	of	of	IN
12350	4067	7	the	the	DT
12350	4067	8	coffee	coffee	NN
12350	4067	9	cake	cake	NN
12350	4067	10	dough	dough	NN
12350	4067	11	as	as	IN
12350	4067	12	you	-PRON-	PRP
12350	4067	13	desire	desire	VBP
12350	4067	14	,	,	,
12350	4067	15	lay	lie	VBD
12350	4067	16	it	-PRON-	PRP
12350	4067	17	on	on	IN
12350	4067	18	a	a	DT
12350	4067	19	well	well	RB
12350	4067	20	-	-	HYPH
12350	4067	21	floured	flour	VBN
12350	4067	22	biscuit	biscuit	NN
12350	4067	23	board	board	NN
12350	4067	24	and	and	CC
12350	4067	25	mix	mix	VB
12350	4067	26	just	just	RB
12350	4067	27	enough	enough	RB
12350	4067	28	more	more	JJR
12350	4067	29	flour	flour	NN
12350	4067	30	with	with	IN
12350	4067	31	it	-PRON-	PRP
12350	4067	32	to	to	TO
12350	4067	33	enable	enable	VB
12350	4067	34	you	-PRON-	PRP
12350	4067	35	to	to	TO
12350	4067	36	roll	roll	VB
12350	4067	37	it	-PRON-	PRP
12350	4067	38	out	out	RP
12350	4067	39	without	without	IN
12350	4067	40	sticking	stick	VBG
12350	4067	41	to	to	IN
12350	4067	42	the	the	DT
12350	4067	43	board	board	NN
12350	4067	44	.	.	.
12350	4068	1	Roll	roll	VB
12350	4068	2	out	out	RP
12350	4068	3	about	about	RB
12350	4068	4	one	one	CD
12350	4068	5	-	-	HYPH
12350	4068	6	fourth	fourth	JJ
12350	4068	7	inch	inch	NN
12350	4068	8	thick	thick	JJ
12350	4068	9	and	and	CC
12350	4068	10	cut	cut	VBD
12350	4068	11	the	the	DT
12350	4068	12	dough	dough	NN
12350	4068	13	in	in	IN
12350	4068	14	squares	square	NNS
12350	4068	15	about	about	IN
12350	4068	16	as	as	RB
12350	4068	17	long	long	RB
12350	4068	18	as	as	IN
12350	4068	19	your	-PRON-	PRP$
12350	4068	20	finger	finger	NN
12350	4068	21	.	.	.
12350	4069	1	Beat	beat	VB
12350	4069	2	the	the	DT
12350	4069	3	yolk	yolk	NN
12350	4069	4	of	of	IN
12350	4069	5	one	one	CD
12350	4069	6	egg	egg	NN
12350	4069	7	and	and	CC
12350	4069	8	two	two	CD
12350	4069	9	tablespoons	tablespoon	NNS
12350	4069	10	of	of	IN
12350	4069	11	milk	milk	NN
12350	4069	12	together	together	RB
12350	4069	13	;	;	:
12350	4069	14	wet	wet	IN
12350	4069	15	each	each	DT
12350	4069	16	square	square	NN
12350	4069	17	well	well	RB
12350	4069	18	with	with	IN
12350	4069	19	the	the	DT
12350	4069	20	mixture	mixture	NN
12350	4069	21	,	,	,
12350	4069	22	lay	lie	VBD
12350	4069	23	one	one	CD
12350	4069	24	raisin	raisin	NN
12350	4069	25	in	in	IN
12350	4069	26	the	the	DT
12350	4069	27	centre	centre	NN
12350	4069	28	(	(	-LRB-
12350	4069	29	after	after	IN
12350	4069	30	the	the	DT
12350	4069	31	seed	seed	NN
12350	4069	32	has	have	VBZ
12350	4069	33	been	be	VBN
12350	4069	34	removed	remove	VBN
12350	4069	35	from	from	IN
12350	4069	36	it	-PRON-	PRP
12350	4069	37	)	)	-RRB-
12350	4069	38	,	,	,
12350	4069	39	sprinkle	sprinkle	VB
12350	4069	40	thickly	thickly	RB
12350	4069	41	with	with	IN
12350	4069	42	sugar	sugar	NN
12350	4069	43	and	and	CC
12350	4069	44	cinnamon	cinnamon	NN
12350	4069	45	mixed	mixed	JJ
12350	4069	46	together	together	RB
12350	4069	47	,	,	,
12350	4069	48	then	then	RB
12350	4069	49	put	put	VB
12350	4069	50	a	a	DT
12350	4069	51	small	small	JJ
12350	4069	52	dab	dab	NN
12350	4069	53	of	of	IN
12350	4069	54	butter	butter	NN
12350	4069	55	on	on	IN
12350	4069	56	top	top	NN
12350	4069	57	.	.	.
12350	4070	1	Catch	catch	VB
12350	4070	2	the	the	DT
12350	4070	3	four	four	CD
12350	4070	4	corners	corner	NNS
12350	4070	5	of	of	IN
12350	4070	6	each	each	DT
12350	4070	7	square	square	NN
12350	4070	8	together	together	RB
12350	4070	9	,	,	,
12350	4070	10	so	so	IN
12350	4070	11	that	that	IN
12350	4070	12	the	the	DT
12350	4070	13	inside	inside	NN
12350	4070	14	is	be	VBZ
12350	4070	15	protected	protect	VBN
12350	4070	16	.	.	.
12350	4071	1	Lay	lay	VB
12350	4071	2	the	the	DT
12350	4071	3	pocket	pocket	NN
12350	4071	4	books	book	NNS
12350	4071	5	,	,	,
12350	4071	6	not	not	RB
12350	4071	7	too	too	RB
12350	4071	8	closely	closely	RB
12350	4071	9	together	together	RB
12350	4071	10	,	,	,
12350	4071	11	in	in	IN
12350	4071	12	a	a	DT
12350	4071	13	greased	greased	JJ
12350	4071	14	pan	pan	NN
12350	4071	15	and	and	CC
12350	4071	16	set	set	VBD
12350	4071	17	aside	aside	RB
12350	4071	18	to	to	TO
12350	4071	19	rise	rise	VB
12350	4071	20	.	.	.
12350	4072	1	When	when	WRB
12350	4072	2	well	well	RB
12350	4072	3	risen	rise	VBN
12350	4072	4	bake	bake	NN
12350	4072	5	in	in	IN
12350	4072	6	a	a	DT
12350	4072	7	moderately	moderately	RB
12350	4072	8	hot	hot	JJ
12350	4072	9	oven	oven	NN
12350	4072	10	until	until	IN
12350	4072	11	well	well	RB
12350	4072	12	baked	bake	VBD
12350	4072	13	and	and	CC
12350	4072	14	browned	brown	VBD
12350	4072	15	nicely	nicely	RB
12350	4072	16	.	.	.
12350	4073	1	BOLA	BOLA	NNP
12350	4073	2	Make	make	VBP
12350	4073	3	a	a	DT
12350	4073	4	good	good	JJ
12350	4073	5	,	,	,
12350	4073	6	rich	rich	JJ
12350	4073	7	bread	bread	NN
12350	4073	8	dough	dough	NN
12350	4073	9	.	.	.
12350	4074	1	Let	let	VB
12350	4074	2	it	-PRON-	PRP
12350	4074	3	rise	rise	VB
12350	4074	4	overnight	overnight	RB
12350	4074	5	;	;	:
12350	4074	6	next	next	JJ
12350	4074	7	morning	morning	NN
12350	4074	8	;	;	:
12350	4074	9	mix	mix	VB
12350	4074	10	with	with	IN
12350	4074	11	dough	dough	NN
12350	4074	12	two	two	CD
12350	4074	13	eggs	egg	NNS
12350	4074	14	;	;	:
12350	4074	15	one	one	CD
12350	4074	16	-	-	HYPH
12350	4074	17	half	half	NN
12350	4074	18	pound	pound	NN
12350	4074	19	of	of	IN
12350	4074	20	butter	butter	NN
12350	4074	21	well	well	RB
12350	4074	22	kneaded	knead	VBN
12350	4074	23	;	;	:
12350	4074	24	stand	stand	VB
12350	4074	25	by	by	IN
12350	4074	26	fire	fire	NN
12350	4074	27	until	until	IN
12350	4074	28	well	well	RB
12350	4074	29	risen	rise	VBN
12350	4074	30	.	.	.
12350	4075	1	When	when	WRB
12350	4075	2	risen	rise	VBN
12350	4075	3	,	,	,
12350	4075	4	roll	roll	VB
12350	4075	5	out	out	RP
12350	4075	6	into	into	IN
12350	4075	7	thin	thin	JJ
12350	4075	8	sheets	sheet	NNS
12350	4075	9	and	and	CC
12350	4075	10	sprinkle	sprinkle	VB
12350	4075	11	with	with	IN
12350	4075	12	chopped	chopped	JJ
12350	4075	13	almonds	almond	NNS
12350	4075	14	,	,	,
12350	4075	15	citron	citron	NNP
12350	4075	16	,	,	,
12350	4075	17	cinnamon	cinnamon	NN
12350	4075	18	and	and	CC
12350	4075	19	plenty	plenty	NN
12350	4075	20	of	of	IN
12350	4075	21	brown	brown	JJ
12350	4075	22	sugar	sugar	NN
12350	4075	23	and	and	CC
12350	4075	24	lumps	lump	NNS
12350	4075	25	of	of	IN
12350	4075	26	butter	butter	NN
12350	4075	27	all	all	RB
12350	4075	28	through	through	RB
12350	4075	29	;	;	:
12350	4075	30	roll	roll	VB
12350	4075	31	up	up	RP
12350	4075	32	like	like	IN
12350	4075	33	jelly	jelly	NNP
12350	4075	34	-	-	HYPH
12350	4075	35	roll	roll	NN
12350	4075	36	,	,	,
12350	4075	37	cut	cut	VBN
12350	4075	38	in	in	IN
12350	4075	39	pieces	piece	NNS
12350	4075	40	a	a	DT
12350	4075	41	finger	finger	NN
12350	4075	42	long	long	JJ
12350	4075	43	,	,	,
12350	4075	44	grease	grease	NN
12350	4075	45	pan	pan	NN
12350	4075	46	,	,	,
12350	4075	47	stand	stand	VB
12350	4075	48	pieces	piece	NNS
12350	4075	49	in	in	IN
12350	4075	50	centre	centre	NN
12350	4075	51	,	,	,
12350	4075	52	others	other	NNS
12350	4075	53	around	around	RB
12350	4075	54	and	and	CC
12350	4075	55	let	let	VB
12350	4075	56	rise	rise	NN
12350	4075	57	before	before	IN
12350	4075	58	baking	baking	NN
12350	4075	59	.	.	.
12350	4076	1	Watch	watch	VB
12350	4076	2	it	-PRON-	PRP
12350	4076	3	well	well	RB
12350	4076	4	while	while	IN
12350	4076	5	baking	bake	VBG
12350	4076	6	.	.	.
12350	4077	1	FRENCH	french	JJ
12350	4077	2	COFFEE	COFFEE	NNP
12350	4077	3	CAKE	CAKE	NNS
12350	4077	4	(	(	-LRB-
12350	4077	5	SAVARIN	SAVARIN	NNP
12350	4077	6	)	)	-RRB-
12350	4077	7	Soak	soak	VB
12350	4077	8	one	one	CD
12350	4077	9	cake	cake	NN
12350	4077	10	of	of	IN
12350	4077	11	compressed	compress	VBN
12350	4077	12	yeast	yeast	NN
12350	4077	13	in	in	IN
12350	4077	14	a	a	DT
12350	4077	15	little	little	JJ
12350	4077	16	lukewarm	lukewarm	JJ
12350	4077	17	water	water	NN
12350	4077	18	or	or	CC
12350	4077	19	milk	milk	NN
12350	4077	20	.	.	.
12350	4078	1	Put	put	VB
12350	4078	2	the	the	DT
12350	4078	3	yeast	yeast	NN
12350	4078	4	in	in	IN
12350	4078	5	a	a	DT
12350	4078	6	cup	cup	NN
12350	4078	7	,	,	,
12350	4078	8	add	add	VB
12350	4078	9	two	two	CD
12350	4078	10	tablespoons	tablespoon	NNS
12350	4078	11	of	of	IN
12350	4078	12	lukewarm	lukewarm	JJ
12350	4078	13	water	water	NN
12350	4078	14	,	,	,
12350	4078	15	a	a	DT
12350	4078	16	pinch	pinch	NN
12350	4078	17	of	of	IN
12350	4078	18	salt	salt	NN
12350	4078	19	and	and	CC
12350	4078	20	one	one	CD
12350	4078	21	tablespoon	tablespoon	NN
12350	4078	22	of	of	IN
12350	4078	23	sugar	sugar	NN
12350	4078	24	,	,	,
12350	4078	25	stir	stir	VB
12350	4078	26	it	-PRON-	PRP
12350	4078	27	up	up	RP
12350	4078	28	well	well	RB
12350	4078	29	with	with	IN
12350	4078	30	a	a	DT
12350	4078	31	spoon	spoon	NN
12350	4078	32	and	and	CC
12350	4078	33	set	set	VBN
12350	4078	34	back	back	RB
12350	4078	35	of	of	IN
12350	4078	36	the	the	DT
12350	4078	37	stove	stove	NN
12350	4078	38	to	to	TO
12350	4078	39	rise	rise	VB
12350	4078	40	.	.	.
12350	4079	1	Rub	rub	VB
12350	4079	2	one	one	CD
12350	4079	3	-	-	HYPH
12350	4079	4	half	half	NN
12350	4079	5	cup	cup	NN
12350	4079	6	of	of	IN
12350	4079	7	butter	butter	NN
12350	4079	8	to	to	IN
12350	4079	9	a	a	DT
12350	4079	10	cream	cream	NN
12350	4079	11	,	,	,
12350	4079	12	add	add	VB
12350	4079	13	one	one	CD
12350	4079	14	-	-	HYPH
12350	4079	15	third	third	NN
12350	4079	16	cup	cup	NN
12350	4079	17	of	of	IN
12350	4079	18	powdered	powdered	JJ
12350	4079	19	sugar	sugar	NN
12350	4079	20	and	and	CC
12350	4079	21	stir	stir	VB
12350	4079	22	constantly	constantly	RB
12350	4079	23	in	in	IN
12350	4079	24	one	one	CD
12350	4079	25	direction	direction	NN
12350	4079	26	.	.	.
12350	4080	1	Add	add	VB
12350	4080	2	the	the	DT
12350	4080	3	yolks	yolk	NNS
12350	4080	4	of	of	IN
12350	4080	5	four	four	CD
12350	4080	6	eggs	egg	NNS
12350	4080	7	,	,	,
12350	4080	8	one	one	CD
12350	4080	9	at	at	IN
12350	4080	10	a	a	DT
12350	4080	11	time	time	NN
12350	4080	12	,	,	,
12350	4080	13	and	and	CC
12350	4080	14	the	the	DT
12350	4080	15	grated	grate	VBN
12350	4080	16	peel	peel	NN
12350	4080	17	of	of	IN
12350	4080	18	a	a	DT
12350	4080	19	lemon	lemon	NN
12350	4080	20	.	.	.
12350	4081	1	Sift	Sift	NNP
12350	4081	2	two	two	CD
12350	4081	3	cups	cup	NNS
12350	4081	4	of	of	IN
12350	4081	5	flour	flour	NN
12350	4081	6	into	into	IN
12350	4081	7	a	a	DT
12350	4081	8	bowl	bowl	NN
12350	4081	9	,	,	,
12350	4081	10	make	make	VB
12350	4081	11	a	a	DT
12350	4081	12	depression	depression	NN
12350	4081	13	in	in	IN
12350	4081	14	the	the	DT
12350	4081	15	centre	centre	NN
12350	4081	16	of	of	IN
12350	4081	17	the	the	DT
12350	4081	18	flour	flour	NN
12350	4081	19	,	,	,
12350	4081	20	pour	pour	VBP
12350	4081	21	in	in	IN
12350	4081	22	the	the	DT
12350	4081	23	yeast	yeast	NN
12350	4081	24	and	and	CC
12350	4081	25	one	one	CD
12350	4081	26	cup	cup	NN
12350	4081	27	of	of	IN
12350	4081	28	lukewarm	lukewarm	JJ
12350	4081	29	milk	milk	NN
12350	4081	30	.	.	.
12350	4082	1	Stir	stir	VB
12350	4082	2	and	and	CC
12350	4082	3	make	make	VB
12350	4082	4	a	a	DT
12350	4082	5	light	light	JJ
12350	4082	6	batter	batter	NN
12350	4082	7	of	of	IN
12350	4082	8	this	this	DT
12350	4082	9	.	.	.
12350	4083	1	Add	add	VB
12350	4083	2	the	the	DT
12350	4083	3	creamed	creamed	JJ
12350	4083	4	butter	butter	NN
12350	4083	5	and	and	CC
12350	4083	6	eggs	egg	NNS
12350	4083	7	,	,	,
12350	4083	8	stir	stir	VB
12350	4083	9	until	until	IN
12350	4083	10	it	-PRON-	PRP
12350	4083	11	forms	form	VBZ
12350	4083	12	blisters	blister	NNS
12350	4083	13	and	and	CC
12350	4083	14	leaves	leave	VBZ
12350	4083	15	the	the	DT
12350	4083	16	bowl	bowl	NN
12350	4083	17	clean	clean	JJ
12350	4083	18	;	;	:
12350	4083	19	one	one	CD
12350	4083	20	-	-	HYPH
12350	4083	21	half	half	NN
12350	4083	22	cup	cup	NN
12350	4083	23	of	of	IN
12350	4083	24	dark	dark	JJ
12350	4083	25	raisins	raisin	NNS
12350	4083	26	,	,	,
12350	4083	27	one	one	CD
12350	4083	28	-	-	HYPH
12350	4083	29	half	half	NN
12350	4083	30	cup	cup	NN
12350	4083	31	of	of	IN
12350	4083	32	pounded	pound	VBN
12350	4083	33	almonds	almond	NNS
12350	4083	34	and	and	CC
12350	4083	35	a	a	DT
12350	4083	36	little	little	JJ
12350	4083	37	citron	citron	NN
12350	4083	38	,	,	,
12350	4083	39	cut	cut	VBD
12350	4083	40	up	up	RP
12350	4083	41	very	very	RB
12350	4083	42	fine	fine	JJ
12350	4083	43	,	,	,
12350	4083	44	and	and	CC
12350	4083	45	last	last	JJ
12350	4083	46	the	the	DT
12350	4083	47	stiff	stiff	RB
12350	4083	48	-	-	HYPH
12350	4083	49	beaten	beat	VBN
12350	4083	50	whites	white	NNS
12350	4083	51	of	of	IN
12350	4083	52	the	the	DT
12350	4083	53	eggs	egg	NNS
12350	4083	54	.	.	.
12350	4084	1	Fill	fill	VB
12350	4084	2	your	-PRON-	PRP$
12350	4084	3	cake	cake	NN
12350	4084	4	forms	form	NNS
12350	4084	5	which	which	WDT
12350	4084	6	have	have	VBP
12350	4084	7	been	be	VBN
12350	4084	8	well	well	RB
12350	4084	9	-	-	HYPH
12350	4084	10	greased	grease	VBN
12350	4084	11	,	,	,
12350	4084	12	set	set	VBN
12350	4084	13	in	in	IN
12350	4084	14	a	a	DT
12350	4084	15	warm	warm	JJ
12350	4084	16	place	place	NN
12350	4084	17	to	to	TO
12350	4084	18	rise	rise	VB
12350	4084	19	until	until	IN
12350	4084	20	double	double	JJ
12350	4084	21	in	in	IN
12350	4084	22	bulk	bulk	NN
12350	4084	23	,	,	,
12350	4084	24	about	about	RB
12350	4084	25	forty	forty	CD
12350	4084	26	-	-	HYPH
12350	4084	27	five	five	CD
12350	4084	28	minutes	minute	NNS
12350	4084	29	,	,	,
12350	4084	30	and	and	CC
12350	4084	31	bake	bake	VB
12350	4084	32	in	in	RP
12350	4084	33	a	a	DT
12350	4084	34	moderate	moderate	JJ
12350	4084	35	oven	oven	JJ
12350	4084	36	forty	forty	CD
12350	4084	37	-	-	HYPH
12350	4084	38	five	five	CD
12350	4084	39	minutes	minute	NNS
12350	4084	40	.	.	.
12350	4085	1	Fill	fill	VB
12350	4085	2	the	the	DT
12350	4085	3	centre	centre	NN
12350	4085	4	with	with	IN
12350	4085	5	whipped	whip	VBN
12350	4085	6	cream	cream	NN
12350	4085	7	and	and	CC
12350	4085	8	serve	serve	VB
12350	4085	9	with	with	IN
12350	4085	10	rum	rum	NN
12350	4085	11	sauce	sauce	NN
12350	4085	12	.	.	.
12350	4086	1	BABA	BABA	NNP
12350	4086	2	À	À	NNP
12350	4086	3	LA	LA	NNP
12350	4086	4	PARISIENNE	PARISIENNE	NNS
12350	4086	5	Prepare	prepare	VBP
12350	4086	6	the	the	DT
12350	4086	7	yeast	yeast	NN
12350	4086	8	as	as	IN
12350	4086	9	above	above	RB
12350	4086	10	;	;	:
12350	4086	11	cream	cream	VB
12350	4086	12	a	a	DT
12350	4086	13	scant	scant	JJ
12350	4086	14	cup	cup	NN
12350	4086	15	of	of	IN
12350	4086	16	butter	butter	NN
12350	4086	17	with	with	IN
12350	4086	18	four	four	CD
12350	4086	19	tablespoons	tablespoon	NNS
12350	4086	20	of	of	IN
12350	4086	21	sugar	sugar	NN
12350	4086	22	,	,	,
12350	4086	23	the	the	DT
12350	4086	24	grated	grate	VBN
12350	4086	25	peel	peel	NN
12350	4086	26	of	of	IN
12350	4086	27	a	a	DT
12350	4086	28	lemon	lemon	NN
12350	4086	29	,	,	,
12350	4086	30	add	add	VB
12350	4086	31	five	five	CD
12350	4086	32	eggs	egg	NNS
12350	4086	33	,	,	,
12350	4086	34	one	one	CD
12350	4086	35	at	at	IN
12350	4086	36	a	a	DT
12350	4086	37	time	time	NN
12350	4086	38	,	,	,
12350	4086	39	stirring	stir	VBG
12350	4086	40	each	each	DT
12350	4086	41	egg	egg	NN
12350	4086	42	a	a	DT
12350	4086	43	few	few	JJ
12350	4086	44	minutes	minute	NNS
12350	4086	45	before	before	IN
12350	4086	46	you	-PRON-	PRP
12350	4086	47	add	add	VBP
12350	4086	48	the	the	DT
12350	4086	49	next	next	JJ
12350	4086	50	.	.	.
12350	4087	1	Have	have	VBP
12350	4087	2	ready	ready	JJ
12350	4087	3	two	two	CD
12350	4087	4	cups	cup	NNS
12350	4087	5	of	of	IN
12350	4087	6	sifted	sift	VBN
12350	4087	7	flour	flour	NN
12350	4087	8	and	and	CC
12350	4087	9	add	add	VB
12350	4087	10	two	two	CD
12350	4087	11	spoonfuls	spoonful	NNS
12350	4087	12	between	between	IN
12350	4087	13	each	each	DT
12350	4087	14	egg	egg	NN
12350	4087	15	until	until	IN
12350	4087	16	all	all	DT
12350	4087	17	is	be	VBZ
12350	4087	18	used	use	VBN
12350	4087	19	.	.	.
12350	4088	1	Make	make	VB
12350	4088	2	a	a	DT
12350	4088	3	soft	soft	JJ
12350	4088	4	dough	dough	NN
12350	4088	5	of	of	IN
12350	4088	6	the	the	DT
12350	4088	7	yeast	yeast	NN
12350	4088	8	,	,	,
12350	4088	9	a	a	DT
12350	4088	10	scant	scant	JJ
12350	4088	11	cup	cup	NN
12350	4088	12	of	of	IN
12350	4088	13	lukewarm	lukewarm	JJ
12350	4088	14	milk	milk	NN
12350	4088	15	,	,	,
12350	4088	16	add	add	VB
12350	4088	17	two	two	CD
12350	4088	18	spoonfuls	spoonful	NNS
12350	4088	19	between	between	IN
12350	4088	20	each	each	DT
12350	4088	21	egg	egg	NN
12350	4088	22	until	until	IN
12350	4088	23	all	all	DT
12350	4088	24	is	be	VBZ
12350	4088	25	used	use	VBN
12350	4088	26	up	up	RP
12350	4088	27	,	,	,
12350	4088	28	a	a	DT
12350	4088	29	pinch	pinch	NN
12350	4088	30	of	of	IN
12350	4088	31	salt	salt	NN
12350	4088	32	,	,	,
12350	4088	33	and	and	CC
12350	4088	34	one	one	CD
12350	4088	35	cup	cup	NN
12350	4088	36	of	of	IN
12350	4088	37	flour	flour	NN
12350	4088	38	.	.	.
12350	4089	1	Let	let	VB
12350	4089	2	it	-PRON-	PRP
12350	4089	3	rise	rise	VB
12350	4089	4	for	for	IN
12350	4089	5	fifteen	fifteen	CD
12350	4089	6	minutes	minute	NNS
12350	4089	7	.	.	.
12350	4090	1	Now	now	RB
12350	4090	2	mix	mix	VB
12350	4090	3	all	all	RB
12350	4090	4	well	well	RB
12350	4090	5	,	,	,
12350	4090	6	rub	rub	VB
12350	4090	7	the	the	DT
12350	4090	8	form	form	NN
12350	4090	9	with	with	IN
12350	4090	10	butter	butter	NN
12350	4090	11	,	,	,
12350	4090	12	and	and	CC
12350	4090	13	blanch	blanch	VB
12350	4090	14	one	one	CD
12350	4090	15	-	-	HYPH
12350	4090	16	half	half	NN
12350	4090	17	cup	cup	NN
12350	4090	18	of	of	IN
12350	4090	19	almonds	almond	NNS
12350	4090	20	,	,	,
12350	4090	21	cut	cut	VBN
12350	4090	22	into	into	IN
12350	4090	23	long	long	JJ
12350	4090	24	strips	strip	NNS
12350	4090	25	and	and	CC
12350	4090	26	strew	strew	VBD
12350	4090	27	all	all	RB
12350	4090	28	over	over	IN
12350	4090	29	the	the	DT
12350	4090	30	form	form	NN
12350	4090	31	.	.	.
12350	4091	1	Fill	fill	VB
12350	4091	2	in	in	IN
12350	4091	3	the	the	DT
12350	4091	4	mixture	mixture	NN
12350	4091	5	or	or	CC
12350	4091	6	cake	cake	NN
12350	4091	7	batter	batter	NN
12350	4091	8	,	,	,
12350	4091	9	let	let	VB
12350	4091	10	it	-PRON-	PRP
12350	4091	11	rise	rise	VB
12350	4091	12	two	two	CD
12350	4091	13	hours	hour	NNS
12350	4091	14	and	and	CC
12350	4091	15	bake	bake	VB
12350	4091	16	very	very	RB
12350	4091	17	slowly	slowly	RB
12350	4091	18	.	.	.
12350	4092	1	MOHN	MOHN	NNP
12350	4092	2	(	(	-LRB-
12350	4092	3	POPPY	poppy	JJ
12350	4092	4	SEED	SEED	NNP
12350	4092	5	)	)	-RRB-
12350	4092	6	ROLEY	roley	NN
12350	4092	7	POLEY	POLEY	NNP
12350	4092	8	Roll	roll	VB
12350	4092	9	out	out	RP
12350	4092	10	a	a	DT
12350	4092	11	piece	piece	NN
12350	4092	12	of	of	IN
12350	4092	13	dough	dough	NN
12350	4092	14	large	large	JJ
12350	4092	15	enough	enough	RB
12350	4092	16	to	to	TO
12350	4092	17	cover	cover	VB
12350	4092	18	your	-PRON-	PRP$
12350	4092	19	whole	whole	JJ
12350	4092	20	baking	baking	NN
12350	4092	21	-	-	HYPH
12350	4092	22	board	board	NN
12350	4092	23	,	,	,
12350	4092	24	roll	roll	VB
12350	4092	25	thin	thin	JJ
12350	4092	26	.	.	.
12350	4093	1	Let	let	VB
12350	4093	2	it	-PRON-	PRP
12350	4093	3	rise	rise	VB
12350	4093	4	until	until	IN
12350	4093	5	you	-PRON-	PRP
12350	4093	6	have	have	VBP
12350	4093	7	prepared	prepare	VBN
12350	4093	8	the	the	DT
12350	4093	9	filling	filling	NN
12350	4093	10	;	;	:
12350	4093	11	grind	grind	VB
12350	4093	12	one	one	CD
12350	4093	13	cup	cup	NN
12350	4093	14	of	of	IN
12350	4093	15	black	black	JJ
12350	4093	16	poppy	poppy	JJ
12350	4093	17	seed	seed	NN
12350	4093	18	in	in	IN
12350	4093	19	a	a	DT
12350	4093	20	coffee	coffee	NN
12350	4093	21	-	-	HYPH
12350	4093	22	mill	mill	NN
12350	4093	23	as	as	RB
12350	4093	24	tight	tight	JJ
12350	4093	25	as	as	IN
12350	4093	26	possible	possible	JJ
12350	4093	27	and	and	CC
12350	4093	28	clean	clean	JJ
12350	4093	29	it	-PRON-	PRP
12350	4093	30	well	well	RB
12350	4093	31	,	,	,
12350	4093	32	throw	throw	VB
12350	4093	33	away	away	RP
12350	4093	34	the	the	DT
12350	4093	35	first	first	JJ
12350	4093	36	bit	bit	NN
12350	4093	37	you	-PRON-	PRP
12350	4093	38	grind	grind	VBP
12350	4093	39	so	so	RB
12350	4093	40	as	as	IN
12350	4093	41	not	not	RB
12350	4093	42	to	to	TO
12350	4093	43	have	have	VB
12350	4093	44	the	the	DT
12350	4093	45	coffee	coffee	NN
12350	4093	46	taste	taste	NN
12350	4093	47	;	;	:
12350	4093	48	put	put	VB
12350	4093	49	it	-PRON-	PRP
12350	4093	50	on	on	RP
12350	4093	51	to	to	TO
12350	4093	52	boil	boil	VB
12350	4093	53	with	with	IN
12350	4093	54	one	one	CD
12350	4093	55	cup	cup	NN
12350	4093	56	of	of	IN
12350	4093	57	milk	milk	NN
12350	4093	58	,	,	,
12350	4093	59	add	add	VB
12350	4093	60	two	two	CD
12350	4093	61	tablespoons	tablespoon	NNS
12350	4093	62	of	of	IN
12350	4093	63	butter	butter	NN
12350	4093	64	,	,	,
12350	4093	65	one	one	CD
12350	4093	66	-	-	HYPH
12350	4093	67	half	half	NN
12350	4093	68	cup	cup	NN
12350	4093	69	of	of	IN
12350	4093	70	seeded	seeded	JJ
12350	4093	71	raisins	raisin	NNS
12350	4093	72	,	,	,
12350	4093	73	one	one	CD
12350	4093	74	-	-	HYPH
12350	4093	75	half	half	NN
12350	4093	76	cup	cup	NN
12350	4093	77	of	of	IN
12350	4093	78	walnuts	walnut	NNS
12350	4093	79	or	or	CC
12350	4093	80	almonds	almond	NNS
12350	4093	81	chopped	chop	VBN
12350	4093	82	up	up	RP
12350	4093	83	fine	fine	RB
12350	4093	84	,	,	,
12350	4093	85	two	two	CD
12350	4093	86	tablespoons	tablespoon	NNS
12350	4093	87	of	of	IN
12350	4093	88	molasses	molasse	NNS
12350	4093	89	or	or	CC
12350	4093	90	syrup	syrup	NN
12350	4093	91	,	,	,
12350	4093	92	and	and	CC
12350	4093	93	a	a	DT
12350	4093	94	little	little	JJ
12350	4093	95	citron	citron	NN
12350	4093	96	cut	cut	VBN
12350	4093	97	up	up	RP
12350	4093	98	fine	fine	RB
12350	4093	99	.	.	.
12350	4094	1	When	when	WRB
12350	4094	2	thick	thick	JJ
12350	4094	3	,	,	,
12350	4094	4	set	set	VBD
12350	4094	5	it	-PRON-	PRP
12350	4094	6	away	away	RB
12350	4094	7	to	to	IN
12350	4094	8	cool	cool	JJ
12350	4094	9	,	,	,
12350	4094	10	and	and	CC
12350	4094	11	if	if	IN
12350	4094	12	not	not	RB
12350	4094	13	sweet	sweet	JJ
12350	4094	14	enough	enough	RB
12350	4094	15	add	add	VB
12350	4094	16	more	more	JJR
12350	4094	17	sugar	sugar	NN
12350	4094	18	and	and	CC
12350	4094	19	flavor	flavor	NN
12350	4094	20	with	with	IN
12350	4094	21	vanilla	vanilla	NN
12350	4094	22	.	.	.
12350	4095	1	When	when	WRB
12350	4095	2	this	this	DT
12350	4095	3	mixture	mixture	NN
12350	4095	4	has	have	VBZ
12350	4095	5	cooled	cool	VBN
12350	4095	6	,	,	,
12350	4095	7	spread	spread	VBN
12350	4095	8	on	on	IN
12350	4095	9	the	the	DT
12350	4095	10	dough	dough	NN
12350	4095	11	which	which	WDT
12350	4095	12	has	have	VBZ
12350	4095	13	risen	rise	VBN
12350	4095	14	by	by	IN
12350	4095	15	this	this	DT
12350	4095	16	time	time	NN
12350	4095	17	.	.	.
12350	4096	1	Take	take	VB
12350	4096	2	up	up	RP
12350	4096	3	one	one	CD
12350	4096	4	corner	corner	NN
12350	4096	5	and	and	CC
12350	4096	6	roll	roll	VB
12350	4096	7	it	-PRON-	PRP
12350	4096	8	up	up	RP
12350	4096	9	,	,	,
12350	4096	10	into	into	IN
12350	4096	11	a	a	DT
12350	4096	12	long	long	JJ
12350	4096	13	roll	roll	NN
12350	4096	14	,	,	,
12350	4096	15	like	like	IN
12350	4096	16	a	a	DT
12350	4096	17	jelly	jelly	NN
12350	4096	18	-	-	HYPH
12350	4096	19	roll	roll	NN
12350	4096	20	,	,	,
12350	4096	21	put	put	VBN
12350	4096	22	in	in	RP
12350	4096	23	a	a	DT
12350	4096	24	greased	greased	JJ
12350	4096	25	pan	pan	NN
12350	4096	26	and	and	CC
12350	4096	27	let	let	VB
12350	4096	28	it	-PRON-	PRP
12350	4096	29	rise	rise	VB
12350	4096	30	an	an	DT
12350	4096	31	hour	hour	NN
12350	4096	32	,	,	,
12350	4096	33	then	then	RB
12350	4096	34	spread	spread	VB
12350	4096	35	butter	butter	NN
12350	4096	36	on	on	IN
12350	4096	37	top	top	NN
12350	4096	38	and	and	CC
12350	4096	39	bake	bake	VB
12350	4096	40	very	very	RB
12350	4096	41	slowly	slowly	RB
12350	4096	42	.	.	.
12350	4097	1	Let	let	VB
12350	4097	2	it	-PRON-	PRP
12350	4097	3	get	get	VB
12350	4097	4	quite	quite	RB
12350	4097	5	brown	brown	JJ
12350	4097	6	,	,	,
12350	4097	7	so	so	IN
12350	4097	8	as	as	IN
12350	4097	9	to	to	TO
12350	4097	10	bake	bake	VB
12350	4097	11	through	through	RP
12350	4097	12	thoroughly	thoroughly	RB
12350	4097	13	.	.	.
12350	4098	1	When	when	WRB
12350	4098	2	cold	cold	JJ
12350	4098	3	cut	cut	NN
12350	4098	4	up	up	RP
12350	4098	5	in	in	IN
12350	4098	6	slices	slice	NNS
12350	4098	7	,	,	,
12350	4098	8	as	as	RB
12350	4098	9	many	many	JJ
12350	4098	10	as	as	IN
12350	4098	11	you	-PRON-	PRP
12350	4098	12	are	be	VBP
12350	4098	13	going	go	VBG
12350	4098	14	to	to	TO
12350	4098	15	use	use	VB
12350	4098	16	at	at	IN
12350	4098	17	one	one	CD
12350	4098	18	time	time	NN
12350	4098	19	only	only	RB
12350	4098	20	.	.	.
12350	4099	1	MOHN	MOHN	NNS
12350	4099	2	WACHTEL	wachtel	NN
12350	4099	3	Take	take	VBP
12350	4099	4	coffee	coffee	NN
12350	4099	5	cake	cake	NN
12350	4099	6	dough	dough	NN
12350	4099	7	.	.	.
12350	4100	1	Let	let	VB
12350	4100	2	the	the	DT
12350	4100	3	dough	dough	NN
12350	4100	4	rise	rise	VB
12350	4100	5	again	again	RB
12350	4100	6	;	;	:
12350	4100	7	for	for	IN
12350	4100	8	an	an	DT
12350	4100	9	hour	hour	NN
12350	4100	10	,	,	,
12350	4100	11	spread	spread	VBN
12350	4100	12	with	with	IN
12350	4100	13	a	a	DT
12350	4100	14	poppy	poppy	JJ
12350	4100	15	seed	seed	NN
12350	4100	16	mixture	mixture	NN
12350	4100	17	,	,	,
12350	4100	18	after	after	IN
12350	4100	19	cutting	cut	VBG
12350	4100	20	into	into	IN
12350	4100	21	squares	square	NNS
12350	4100	22	,	,	,
12350	4100	23	fold	fold	VB
12350	4100	24	into	into	IN
12350	4100	25	triangles	triangle	NNS
12350	4100	26	and	and	CC
12350	4100	27	pinch	pinch	VB
12350	4100	28	the	the	DT
12350	4100	29	edges	edge	NNS
12350	4100	30	together	together	RB
12350	4100	31	.	.	.
12350	4101	1	Lay	lay	VB
12350	4101	2	in	in	IN
12350	4101	3	well	well	RB
12350	4101	4	-	-	HYPH
12350	4101	5	buttered	butter	VBN
12350	4101	6	pans	pan	NNS
12350	4101	7	,	,	,
12350	4101	8	about	about	RB
12350	4101	9	two	two	CD
12350	4101	10	inches	inch	NNS
12350	4101	11	apart	apart	RB
12350	4101	12	,	,	,
12350	4101	13	and	and	CC
12350	4101	14	let	let	VB
12350	4101	15	them	-PRON-	PRP
12350	4101	16	rise	rise	VB
12350	4101	17	again	again	RB
12350	4101	18	,	,	,
12350	4101	19	spread	spread	VBN
12350	4101	20	with	with	IN
12350	4101	21	poppy	poppy	JJ
12350	4101	22	seed	seed	NN
12350	4101	23	filling	filling	NN
12350	4101	24	.	.	.
12350	4102	1	Take	take	VB
12350	4102	2	one	one	CD
12350	4102	3	-	-	HYPH
12350	4102	4	half	half	NN
12350	4102	5	pound	pound	NN
12350	4102	6	of	of	IN
12350	4102	7	poppy	poppy	JJ
12350	4102	8	seed	seed	NN
12350	4102	9	(	(	-LRB-
12350	4102	10	mohn	mohn	NNP
12350	4102	11	)	)	-RRB-
12350	4102	12	which	which	WDT
12350	4102	13	have	have	VBP
12350	4102	14	previously	previously	RB
12350	4102	15	been	be	VBN
12350	4102	16	soaked	soak	VBN
12350	4102	17	in	in	IN
12350	4102	18	milk	milk	NN
12350	4102	19	and	and	CC
12350	4102	20	then	then	RB
12350	4102	21	ground	grind	VBD
12350	4102	22	,	,	,
12350	4102	23	add	add	VB
12350	4102	24	one	one	CD
12350	4102	25	-	-	HYPH
12350	4102	26	quarter	quarter	NN
12350	4102	27	of	of	IN
12350	4102	28	a	a	DT
12350	4102	29	pound	pound	NN
12350	4102	30	of	of	IN
12350	4102	31	sugar	sugar	NN
12350	4102	32	and	and	CC
12350	4102	33	the	the	DT
12350	4102	34	yolks	yolk	NNS
12350	4102	35	of	of	IN
12350	4102	36	three	three	CD
12350	4102	37	eggs	egg	NNS
12350	4102	38	.	.	.
12350	4103	1	Stir	stir	VB
12350	4103	2	this	this	DT
12350	4103	3	all	all	RB
12350	4103	4	together	together	RB
12350	4103	5	in	in	IN
12350	4103	6	one	one	CD
12350	4103	7	direction	direction	NN
12350	4103	8	until	until	IN
12350	4103	9	quite	quite	RB
12350	4103	10	thick	thick	JJ
12350	4103	11	and	and	CC
12350	4103	12	then	then	RB
12350	4103	13	stir	stir	VB
12350	4103	14	in	in	IN
12350	4103	15	the	the	DT
12350	4103	16	beaten	beat	VBN
12350	4103	17	whites	white	NNS
12350	4103	18	to	to	TO
12350	4103	19	which	which	WDT
12350	4103	20	you	-PRON-	PRP
12350	4103	21	must	must	MD
12350	4103	22	add	add	VB
12350	4103	23	two	two	CD
12350	4103	24	ounces	ounce	NNS
12350	4103	25	of	of	IN
12350	4103	26	sifted	sift	VBN
12350	4103	27	flour	flour	NN
12350	4103	28	and	and	CC
12350	4103	29	one	one	CD
12350	4103	30	-	-	HYPH
12350	4103	31	quarter	quarter	NN
12350	4103	32	of	of	IN
12350	4103	33	a	a	DT
12350	4103	34	pound	pound	NN
12350	4103	35	of	of	IN
12350	4103	36	melted	melted	JJ
12350	4103	37	butter	butter	NN
12350	4103	38	.	.	.
12350	4104	1	Fill	fill	VB
12350	4104	2	the	the	DT
12350	4104	3	tartlets	tartlet	NNS
12350	4104	4	and	and	CC
12350	4104	5	bake	bake	NN
12350	4104	6	.	.	.
12350	4105	1	The	the	DT
12350	4105	2	poppy	poppy	JJ
12350	4105	3	seed	seed	NN
12350	4105	4	filling	fill	VBG
12350	4105	5	in	in	IN
12350	4105	6	Mohn	Mohn	NNP
12350	4105	7	Roley	Roley	NNP
12350	4105	8	Poley	Poley	NNP
12350	4105	9	may	may	MD
12350	4105	10	be	be	VB
12350	4105	11	used	use	VBN
12350	4105	12	in	in	IN
12350	4105	13	the	the	DT
12350	4105	14	Mohn	Mohn	NNP
12350	4105	15	Wachtel	Wachtel	NNP
12350	4105	16	if	if	IN
12350	4105	17	so	so	RB
12350	4105	18	desired	desire	VBN
12350	4105	19	.	.	.
12350	4106	1	MOHNTORTS	MOHNTORTS	NNP
12350	4106	2	Line	Line	NNP
12350	4106	3	a	a	DT
12350	4106	4	deep	deep	JJ
12350	4106	5	pie	pie	NN
12350	4106	6	-	-	HYPH
12350	4106	7	plate	plate	NN
12350	4106	8	with	with	IN
12350	4106	9	a	a	DT
12350	4106	10	thin	thin	JJ
12350	4106	11	sheet	sheet	NN
12350	4106	12	of	of	IN
12350	4106	13	kuchen	kuchen	NNP
12350	4106	14	dough	dough	NNP
12350	4106	15	,	,	,
12350	4106	16	let	let	VB
12350	4106	17	it	-PRON-	PRP
12350	4106	18	rise	rise	VB
12350	4106	19	about	about	IN
12350	4106	20	half	half	PDT
12350	4106	21	an	an	DT
12350	4106	22	hour	hour	NN
12350	4106	23	,	,	,
12350	4106	24	then	then	RB
12350	4106	25	fill	fill	VB
12350	4106	26	with	with	IN
12350	4106	27	a	a	DT
12350	4106	28	poppy	poppy	JJ
12350	4106	29	seed	seed	NN
12350	4106	30	filling	fill	VBG
12350	4106	31	same	same	RB
12350	4106	32	as	as	IN
12350	4106	33	used	use	VBN
12350	4106	34	with	with	IN
12350	4106	35	Mohn	Mohn	NNP
12350	4106	36	Wachtel	Wachtel	NNP
12350	4106	37	.	.	.
12350	4107	1	Fill	fill	VB
12350	4107	2	the	the	DT
12350	4107	3	pie	pie	NN
12350	4107	4	-	-	HYPH
12350	4107	5	plates	plate	NNS
12350	4107	6	and	and	CC
12350	4107	7	bake	bake	NN
12350	4107	8	.	.	.
12350	4108	1	SMALL	SMALL	NNP
12350	4108	2	MOHN	MOHN	NNP
12350	4108	3	CAKES	CAKES	NNP
12350	4108	4	Roll	Roll	NNP
12350	4108	5	coffee	coffee	NN
12350	4108	6	cake	cake	NN
12350	4108	7	dough	dough	NN
12350	4108	8	out	out	RP
12350	4108	9	quite	quite	RB
12350	4108	10	thin	thin	RB
12350	4108	11	,	,	,
12350	4108	12	spread	spread	VBN
12350	4108	13	with	with	IN
12350	4108	14	melted	melted	JJ
12350	4108	15	butter	butter	NN
12350	4108	16	(	(	-LRB-
12350	4108	17	a	a	DT
12350	4108	18	brush	brush	NN
12350	4108	19	is	be	VBZ
12350	4108	20	best	good	JJS
12350	4108	21	for	for	IN
12350	4108	22	this	this	DT
12350	4108	23	purpose	purpose	NN
12350	4108	24	)	)	-RRB-
12350	4108	25	.	.	.
12350	4109	1	Let	let	VB
12350	4109	2	it	-PRON-	PRP
12350	4109	3	rise	rise	VB
12350	4109	4	a	a	DT
12350	4109	5	little	little	JJ
12350	4109	6	while	while	NN
12350	4109	7	,	,	,
12350	4109	8	then	then	RB
12350	4109	9	sprinkle	sprinkle	VB
12350	4109	10	well	well	RB
12350	4109	11	with	with	IN
12350	4109	12	one	one	CD
12350	4109	13	cup	cup	NN
12350	4109	14	of	of	IN
12350	4109	15	sugar	sugar	NN
12350	4109	16	,	,	,
12350	4109	17	add	add	VB
12350	4109	18	one	one	CD
12350	4109	19	-	-	HYPH
12350	4109	20	half	half	NN
12350	4109	21	pound	pound	NN
12350	4109	22	of	of	IN
12350	4109	23	ground	ground	NN
12350	4109	24	poppy	poppy	JJ
12350	4109	25	seed	seed	NN
12350	4109	26	moistened	moisten	VBN
12350	4109	27	with	with	IN
12350	4109	28	one	one	CD
12350	4109	29	-	-	HYPH
12350	4109	30	half	half	NN
12350	4109	31	cup	cup	NN
12350	4109	32	of	of	IN
12350	4109	33	water	water	NN
12350	4109	34	,	,	,
12350	4109	35	cut	cut	VBN
12350	4109	36	into	into	IN
12350	4109	37	strips	strip	NNS
12350	4109	38	about	about	IN
12350	4109	39	an	an	DT
12350	4109	40	inch	inch	NN
12350	4109	41	wide	wide	JJ
12350	4109	42	and	and	CC
12350	4109	43	four	four	CD
12350	4109	44	-	-	HYPH
12350	4109	45	inches	inch	NNS
12350	4109	46	long	long	JJ
12350	4109	47	;	;	:
12350	4109	48	roll	roll	VB
12350	4109	49	and	and	CC
12350	4109	50	put	put	VBD
12350	4109	51	in	in	RP
12350	4109	52	a	a	DT
12350	4109	53	well	well	RB
12350	4109	54	-	-	HYPH
12350	4109	55	buttered	butter	VBN
12350	4109	56	pan	pan	NN
12350	4109	57	to	to	TO
12350	4109	58	rise	rise	VB
12350	4109	59	,	,	,
12350	4109	60	leaving	leave	VBG
12350	4109	61	enough	enough	JJ
12350	4109	62	space	space	NN
12350	4109	63	between	between	IN
12350	4109	64	each	each	DT
12350	4109	65	and	and	CC
12350	4109	66	brush	brush	NN
12350	4109	67	,	,	,
12350	4109	68	with	with	IN
12350	4109	69	butter	butter	NN
12350	4109	70	.	.	.
12350	4110	1	Bake	bake	VB
12350	4110	2	in	in	IN
12350	4110	3	moderate	moderate	JJ
12350	4110	4	oven	oven	NN
12350	4110	5	at	at	IN
12350	4110	6	first	first	RB
12350	4110	7	,	,	,
12350	4110	8	then	then	RB
12350	4110	9	increase	increase	VB
12350	4110	10	the	the	DT
12350	4110	11	heat	heat	NN
12350	4110	12	;	;	:
12350	4110	13	bake	bake	VB
12350	4110	14	slowly	slowly	RB
12350	4110	15	.	.	.
12350	4111	1	BERLINER	BERLINER	NNP
12350	4111	2	PFANNKUCHEN	PFANNKUCHEN	NNP
12350	4111	3	(	(	-LRB-
12350	4111	4	PURIM	PURIM	NNP
12350	4111	5	KRAPFEN	KRAPFEN	NNP
12350	4111	6	)	)	-RRB-
12350	4111	7	Take	take	VB
12350	4111	8	one	one	CD
12350	4111	9	and	and	CC
12350	4111	10	one	one	CD
12350	4111	11	-	-	HYPH
12350	4111	12	half	half	NN
12350	4111	13	cups	cup	NNS
12350	4111	14	of	of	IN
12350	4111	15	flour	flour	NN
12350	4111	16	,	,	,
12350	4111	17	a	a	DT
12350	4111	18	pinch	pinch	NN
12350	4111	19	of	of	IN
12350	4111	20	salt	salt	NN
12350	4111	21	sifted	sift	VBN
12350	4111	22	into	into	IN
12350	4111	23	a	a	DT
12350	4111	24	deep	deep	JJ
12350	4111	25	bowl	bowl	NN
12350	4111	26	,	,	,
12350	4111	27	one	one	CD
12350	4111	28	cup	cup	NN
12350	4111	29	of	of	IN
12350	4111	30	lukewarm	lukewarm	JJ
12350	4111	31	milk	milk	NN
12350	4111	32	and	and	CC
12350	4111	33	three	three	CD
12350	4111	34	-	-	HYPH
12350	4111	35	fourths	fourth	NNS
12350	4111	36	cake	cake	NN
12350	4111	37	of	of	IN
12350	4111	38	compressed	compress	VBN
12350	4111	39	yeast	yeast	NN
12350	4111	40	which	which	WDT
12350	4111	41	has	have	VBZ
12350	4111	42	been	be	VBN
12350	4111	43	,	,	,
12350	4111	44	dissolved	dissolve	VBN
12350	4111	45	in	in	IN
12350	4111	46	a	a	DT
12350	4111	47	little	little	JJ
12350	4111	48	warm	warm	JJ
12350	4111	49	water	water	NN
12350	4111	50	and	and	CC
12350	4111	51	sugar	sugar	NN
12350	4111	52	.	.	.
12350	4112	1	Stir	stir	VB
12350	4112	2	into	into	IN
12350	4112	3	a	a	DT
12350	4112	4	dough	dough	NN
12350	4112	5	,	,	,
12350	4112	6	cover	cover	VB
12350	4112	7	with	with	IN
12350	4112	8	a	a	DT
12350	4112	9	towel	towel	NN
12350	4112	10	and	and	CC
12350	4112	11	set	set	VB
12350	4112	12	away	away	RP
12350	4112	13	in	in	IN
12350	4112	14	a	a	DT
12350	4112	15	warm	warm	JJ
12350	4112	16	place	place	NN
12350	4112	17	to	to	TO
12350	4112	18	rise	rise	VB
12350	4112	19	.	.	.
12350	4113	1	When	when	WRB
12350	4113	2	well	well	RB
12350	4113	3	risen	rise	VBN
12350	4113	4	,	,	,
12350	4113	5	take	take	VB
12350	4113	6	one	one	CD
12350	4113	7	-	-	HYPH
12350	4113	8	half	half	NN
12350	4113	9	cup	cup	NN
12350	4113	10	of	of	IN
12350	4113	11	butter	butter	NN
12350	4113	12	,	,	,
12350	4113	13	one	one	CD
12350	4113	14	cup	cup	NN
12350	4113	15	of	of	IN
12350	4113	16	sugar	sugar	NN
12350	4113	17	,	,	,
12350	4113	18	a	a	DT
12350	4113	19	little	little	JJ
12350	4113	20	salt	salt	NN
12350	4113	21	and	and	CC
12350	4113	22	rub	rub	VB
12350	4113	23	to	to	IN
12350	4113	24	a	a	DT
12350	4113	25	cream	cream	NN
12350	4113	26	.	.	.
12350	4114	1	Add	add	VB
12350	4114	2	two	two	CD
12350	4114	3	eggs	egg	NNS
12350	4114	4	well	well	RB
12350	4114	5	beaten	beat	VBN
12350	4114	6	,	,	,
12350	4114	7	stir	stir	VB
12350	4114	8	all	all	DT
12350	4114	9	well	well	RB
12350	4114	10	and	and	CC
12350	4114	11	add	add	VB
12350	4114	12	the	the	DT
12350	4114	13	risen	rise	VBN
12350	4114	14	dough	dough	NN
12350	4114	15	,	,	,
12350	4114	16	one	one	CD
12350	4114	17	teaspoon	teaspoon	NN
12350	4114	18	of	of	IN
12350	4114	19	salt	salt	NN
12350	4114	20	and	and	CC
12350	4114	21	work	work	NN
12350	4114	22	in	in	IN
12350	4114	23	gradually	gradually	RB
12350	4114	24	five	five	CD
12350	4114	25	cups	cup	NNS
12350	4114	26	of	of	IN
12350	4114	27	sifted	sift	VBN
12350	4114	28	flour	flour	NN
12350	4114	29	and	and	CC
12350	4114	30	the	the	DT
12350	4114	31	grated	grate	VBN
12350	4114	32	peel	peel	NN
12350	4114	33	of	of	IN
12350	4114	34	a	a	DT
12350	4114	35	lemon	lemon	NN
12350	4114	36	.	.	.
12350	4115	1	Stir	stir	VB
12350	4115	2	the	the	DT
12350	4115	3	dough	dough	NN
12350	4115	4	till	till	IN
12350	4115	5	it	-PRON-	PRP
12350	4115	6	blisters	blister	VBZ
12350	4115	7	and	and	CC
12350	4115	8	leaves	leave	VBZ
12350	4115	9	the	the	DT
12350	4115	10	dish	dish	NN
12350	4115	11	perfectly	perfectly	RB
12350	4115	12	clean	clean	JJ
12350	4115	13	at	at	IN
12350	4115	14	the	the	DT
12350	4115	15	sides	side	NNS
12350	4115	16	.	.	.
12350	4116	1	Let	let	VB
12350	4116	2	the	the	DT
12350	4116	3	dough	dough	NN
12350	4116	4	rise	rise	VB
12350	4116	5	slowly	slowly	RB
12350	4116	6	for	for	IN
12350	4116	7	about	about	RB
12350	4116	8	two	two	CD
12350	4116	9	hours	hour	NNS
12350	4116	10	(	(	-LRB-
12350	4116	11	all	all	DT
12350	4116	12	yeast	yeast	NN
12350	4116	13	dough	dough	NN
12350	4116	14	is	be	VBZ
12350	4116	15	better	well	JJR
12350	4116	16	if	if	IN
12350	4116	17	it	-PRON-	PRP
12350	4116	18	rises	rise	VBZ
12350	4116	19	slowly	slowly	RB
12350	4116	20	)	)	-RRB-
12350	4116	21	.	.	.
12350	4117	1	Take	take	VB
12350	4117	2	a	a	DT
12350	4117	3	large	large	JJ
12350	4117	4	baking	baking	NN
12350	4117	5	-	-	HYPH
12350	4117	6	board	board	NN
12350	4117	7	,	,	,
12350	4117	8	flour	flour	NN
12350	4117	9	well	well	NN
12350	4117	10	and	and	CC
12350	4117	11	roll	roll	VB
12350	4117	12	out	out	RP
12350	4117	13	the	the	DT
12350	4117	14	dough	dough	NN
12350	4117	15	on	on	IN
12350	4117	16	it	-PRON-	PRP
12350	4117	17	as	as	RB
12350	4117	18	thin	thin	JJ
12350	4117	19	as	as	IN
12350	4117	20	a	a	DT
12350	4117	21	double	double	JJ
12350	4117	22	thickness	thickness	NN
12350	4117	23	of	of	IN
12350	4117	24	pasteboard	pasteboard	NN
12350	4117	25	.	.	.
12350	4118	1	When	when	WRB
12350	4118	2	it	-PRON-	PRP
12350	4118	3	is	be	VBZ
12350	4118	4	all	all	DT
12350	4118	5	rolled	roll	VBN
12350	4118	6	out	out	RP
12350	4118	7	,	,	,
12350	4118	8	cut	cut	VBN
12350	4118	9	with	with	IN
12350	4118	10	a	a	DT
12350	4118	11	round	round	JJ
12350	4118	12	cutter	cutter	NN
12350	4118	13	the	the	DT
12350	4118	14	size	size	NN
12350	4118	15	of	of	IN
12350	4118	16	a	a	DT
12350	4118	17	tumbler	tumbler	NN
12350	4118	18	.	.	.
12350	4119	1	When	when	WRB
12350	4119	2	all	all	PDT
12350	4119	3	the	the	DT
12350	4119	4	dough	dough	NN
12350	4119	5	has	have	VBZ
12350	4119	6	been	be	VBN
12350	4119	7	cut	cut	VBN
12350	4119	8	out	out	RP
12350	4119	9	,	,	,
12350	4119	10	beat	beat	VBD
12350	4119	11	up	up	RP
12350	4119	12	an	an	DT
12350	4119	13	egg	egg	NN
12350	4119	14	.	.	.
12350	4120	1	Spread	spread	VB
12350	4120	2	the	the	DT
12350	4120	3	beaten	beat	VBN
12350	4120	4	egg	egg	NN
12350	4120	5	;	;	:
12350	4120	6	on	on	IN
12350	4120	7	the	the	DT
12350	4120	8	edge	edge	NN
12350	4120	9	of	of	IN
12350	4120	10	each	each	DT
12350	4120	11	cake	cake	NN
12350	4120	12	(	(	-LRB-
12350	4120	13	spread	spread	VB
12350	4120	14	only	only	RB
12350	4120	15	a	a	DT
12350	4120	16	few	few	JJ
12350	4120	17	at	at	IN
12350	4120	18	a	a	DT
12350	4120	19	time	time	NN
12350	4120	20	for	for	IN
12350	4120	21	they	-PRON-	PRP
12350	4120	22	would	would	MD
12350	4120	23	get	get	VB
12350	4120	24	too	too	RB
12350	4120	25	dry	dry	JJ
12350	4120	26	if	if	IN
12350	4120	27	all	all	DT
12350	4120	28	were	be	VBD
12350	4120	29	done	do	VBN
12350	4120	30	at	at	IN
12350	4120	31	once	once	RB
12350	4120	32	)	)	-RRB-
12350	4120	33	.	.	.
12350	4121	1	Then	then	RB
12350	4121	2	put	put	VB
12350	4121	3	one	one	CD
12350	4121	4	-	-	HYPH
12350	4121	5	half	half	NN
12350	4121	6	teaspoon	teaspoon	NN
12350	4121	7	of	of	IN
12350	4121	8	marmalade	marmalade	NN
12350	4121	9	,	,	,
12350	4121	10	jam	jam	NNP
12350	4121	11	or	or	CC
12350	4121	12	jelly	jelly	NNP
12350	4121	13	on	on	IN
12350	4121	14	the	the	DT
12350	4121	15	cake	cake	NN
12350	4121	16	.	.	.
12350	4122	1	Put	put	VB
12350	4122	2	another	another	DT
12350	4122	3	cake	cake	NN
12350	4122	4	on	on	IN
12350	4122	5	top	top	NN
12350	4122	6	of	of	IN
12350	4122	7	one	one	CD
12350	4122	8	already	already	RB
12350	4122	9	spread	spread	VBN
12350	4122	10	,	,	,
12350	4122	11	having	have	VBG
12350	4122	12	cut	cut	VBN
12350	4122	13	it	-PRON-	PRP
12350	4122	14	with	with	IN
12350	4122	15	a	a	DT
12350	4122	16	cutter	cutter	NN
12350	4122	17	a	a	DT
12350	4122	18	little	little	JJ
12350	4122	19	bit	bit	NN
12350	4122	20	smaller	small	JJR
12350	4122	21	than	than	IN
12350	4122	22	the	the	DT
12350	4122	23	one	one	NN
12350	4122	24	used	use	VBN
12350	4122	25	in	in	IN
12350	4122	26	the	the	DT
12350	4122	27	first	first	JJ
12350	4122	28	place	place	NN
12350	4122	29	.	.	.
12350	4123	1	This	this	DT
12350	4123	2	makes	make	VBZ
12350	4123	3	them	-PRON-	PRP
12350	4123	4	stick	stick	VB
12350	4123	5	better	well	RBR
12350	4123	6	and	and	CC
12350	4123	7	prevents	prevent	VBZ
12350	4123	8	the	the	DT
12350	4123	9	preserves	preserve	NNS
12350	4123	10	coming	come	VBG
12350	4123	11	out	out	RP
12350	4123	12	while	while	IN
12350	4123	13	cooking	cooking	NN
12350	4123	14	.	.	.
12350	4124	1	Set	Set	VBN
12350	4124	2	all	all	RB
12350	4124	3	away	away	RB
12350	4124	4	on	on	IN
12350	4124	5	a	a	DT
12350	4124	6	floured	floured	JJ
12350	4124	7	board	board	NN
12350	4124	8	or	or	CC
12350	4124	9	pan	pan	VB
12350	4124	10	about	about	RB
12350	4124	11	two	two	CD
12350	4124	12	inches	inch	NNS
12350	4124	13	apart	apart	RB
12350	4124	14	.	.	.
12350	4125	1	Spread	spread	VB
12350	4125	2	the	the	DT
12350	4125	3	top	top	NN
12350	4125	4	of	of	IN
12350	4125	5	each	each	DT
12350	4125	6	cake	cake	NN
12350	4125	7	with	with	IN
12350	4125	8	melted	melted	JJ
12350	4125	9	butter	butter	NN
12350	4125	10	and	and	CC
12350	4125	11	let	let	VB
12350	4125	12	them	-PRON-	PRP
12350	4125	13	rise	rise	VB
12350	4125	14	from	from	IN
12350	4125	15	one	one	CD
12350	4125	16	to	to	TO
12350	4125	17	two	two	CD
12350	4125	18	hours	hour	NNS
12350	4125	19	.	.	.
12350	4126	1	When	when	WRB
12350	4126	2	ready	ready	JJ
12350	4126	3	to	to	TO
12350	4126	4	fry	fry	VB
12350	4126	5	,	,	,
12350	4126	6	heat	heat	NN
12350	4126	7	at	at	RB
12350	4126	8	least	least	RBS
12350	4126	9	two	two	CD
12350	4126	10	pounds	pound	NNS
12350	4126	11	of	of	IN
12350	4126	12	rendered	render	VBN
12350	4126	13	butter	butter	NN
12350	4126	14	or	or	CC
12350	4126	15	any	any	DT
12350	4126	16	good	good	JJ
12350	4126	17	vegetable	vegetable	NN
12350	4126	18	oil	oil	NN
12350	4126	19	in	in	IN
12350	4126	20	a	a	DT
12350	4126	21	deep	deep	JJ
12350	4126	22	iron	iron	NN
12350	4126	23	kettle	kettle	NN
12350	4126	24	.	.	.
12350	4127	1	Try	try	VB
12350	4127	2	the	the	DT
12350	4127	3	butter	butter	NN
12350	4127	4	with	with	IN
12350	4127	5	a	a	DT
12350	4127	6	small	small	JJ
12350	4127	7	piece	piece	NN
12350	4127	8	of	of	IN
12350	4127	9	dough	dough	NN
12350	4127	10	.	.	.
12350	4128	1	If	if	IN
12350	4128	2	it	-PRON-	PRP
12350	4128	3	rises	rise	VBZ
12350	4128	4	immediately	immediately	RB
12350	4128	5	,	,	,
12350	4128	6	put	put	VBN
12350	4128	7	in	in	IN
12350	4128	8	the	the	DT
12350	4128	9	doughnuts	doughnut	NNS
12350	4128	10	.	.	.
12350	4129	1	In	in	IN
12350	4129	2	putting	put	VBG
12350	4129	3	them	-PRON-	PRP
12350	4129	4	in	in	RP
12350	4129	5	,	,	,
12350	4129	6	place	place	VB
12350	4129	7	the	the	DT
12350	4129	8	side	side	NN
12350	4129	9	that	that	WDT
12350	4129	10	is	be	VBZ
12350	4129	11	up	up	RB
12350	4129	12	on	on	IN
12350	4129	13	the	the	DT
12350	4129	14	board	board	NN
12350	4129	15	down	down	RP
12350	4129	16	in	in	IN
12350	4129	17	the	the	DT
12350	4129	18	hot	hot	JJ
12350	4129	19	butter	butter	NN
12350	4129	20	.	.	.
12350	4130	1	Do	do	VB
12350	4130	2	not	not	RB
12350	4130	3	crowd	crowd	VB
12350	4130	4	them	-PRON-	PRP
12350	4130	5	in	in	IN
12350	4130	6	the	the	DT
12350	4130	7	kettle	kettle	NN
12350	4130	8	as	as	IN
12350	4130	9	they	-PRON-	PRP
12350	4130	10	require	require	VBP
12350	4130	11	room	room	NN
12350	4130	12	to	to	TO
12350	4130	13	rise	rise	VB
12350	4130	14	and	and	CC
12350	4130	15	spread	spread	VB
12350	4130	16	.	.	.
12350	4131	1	Cover	cover	VB
12350	4131	2	them	-PRON-	PRP
12350	4131	3	with	with	IN
12350	4131	4	a	a	DT
12350	4131	5	lid	lid	NN
12350	4131	6	.	.	.
12350	4132	1	In	in	IN
12350	4132	2	a	a	DT
12350	4132	3	few	few	JJ
12350	4132	4	seconds	second	NNS
12350	4132	5	uncover	uncover	VBP
12350	4132	6	.	.	.
12350	4133	1	If	if	IN
12350	4133	2	they	-PRON-	PRP
12350	4133	3	are	be	VBP
12350	4133	4	light	light	JJ
12350	4133	5	brown	brown	NNP
12350	4133	6	,	,	,
12350	4133	7	turn	turn	VB
12350	4133	8	them	-PRON-	PRP
12350	4133	9	over	over	RP
12350	4133	10	on	on	IN
12350	4133	11	the	the	DT
12350	4133	12	other	other	JJ
12350	4133	13	side	side	NN
12350	4133	14	but	but	CC
12350	4133	15	do	do	VBP
12350	4133	16	not	not	RB
12350	4133	17	cover	cover	VB
12350	4133	18	them	-PRON-	PRP
12350	4133	19	again	again	RB
12350	4133	20	.	.	.
12350	4134	1	When	when	WRB
12350	4134	2	done	do	VBN
12350	4134	3	they	-PRON-	PRP
12350	4134	4	will	will	MD
12350	4134	5	have	have	VB
12350	4134	6	a	a	DT
12350	4134	7	white	white	JJ
12350	4134	8	stripe	stripe	NN
12350	4134	9	around	around	IN
12350	4134	10	the	the	DT
12350	4134	11	centre	centre	NN
12350	4134	12	.	.	.
12350	4135	1	Take	take	VB
12350	4135	2	them	-PRON-	PRP
12350	4135	3	up	up	RP
12350	4135	4	with	with	IN
12350	4135	5	a	a	DT
12350	4135	6	perforated	perforate	VBN
12350	4135	7	skimmer	skimmer	NN
12350	4135	8	,	,	,
12350	4135	9	lay	lie	VBD
12350	4135	10	on	on	IN
12350	4135	11	a	a	DT
12350	4135	12	large	large	JJ
12350	4135	13	platter	platter	NN
12350	4135	14	,	,	,
12350	4135	15	sprinkle	sprinkle	VB
12350	4135	16	with	with	IN
12350	4135	17	pulverized	pulverized	JJ
12350	4135	18	sugar	sugar	NN
12350	4135	19	.	.	.
12350	4136	1	If	if	IN
12350	4136	2	the	the	DT
12350	4136	3	butter	butter	NN
12350	4136	4	gets	get	VBZ
12350	4136	5	too	too	RB
12350	4136	6	hot	hot	JJ
12350	4136	7	take	take	NN
12350	4136	8	from	from	IN
12350	4136	9	the	the	DT
12350	4136	10	fire	fire	NN
12350	4136	11	a	a	DT
12350	4136	12	minute	minute	NN
12350	4136	13	.	.	.
12350	4137	1	These	these	DT
12350	4137	2	are	be	VBP
12350	4137	3	best	well	RBS
12350	4137	4	eaten	eat	VBN
12350	4137	5	fresh	fresh	JJ
12350	4137	6	.	.	.
12350	4138	1	The	the	DT
12350	4138	2	doughnuts	doughnut	NNS
12350	4138	3	may	may	MD
12350	4138	4	be	be	VB
12350	4138	5	baked	bake	VBN
12350	4138	6	in	in	IN
12350	4138	7	moderately	moderately	RB
12350	4138	8	hot	hot	JJ
12350	4138	9	oven	oven	NN
12350	4138	10	and	and	CC
12350	4138	11	when	when	WRB
12350	4138	12	half	half	NN
12350	4138	13	done	do	VBN
12350	4138	14	glazed	glaze	VBN
12350	4138	15	with	with	IN
12350	4138	16	sugar	sugar	NN
12350	4138	17	and	and	CC
12350	4138	18	white	white	NN
12350	4138	19	of	of	IN
12350	4138	20	egg	egg	NN
12350	4138	21	.	.	.
12350	4139	1	TOPFA	TOPFA	NNP
12350	4139	2	DALKELN	DALKELN	NNP
12350	4139	3	.	.	.
12350	4140	1	CHEESE	cheese	NN
12350	4140	2	CAKES	CAKES	NNP
12350	4140	3	(	(	-LRB-
12350	4140	4	HUNGARIAN	HUNGARIAN	NNP
12350	4140	5	)	)	-RRB-
12350	4140	6	Take	take	VB
12350	4140	7	one	one	CD
12350	4140	8	-	-	HYPH
12350	4140	9	half	half	NN
12350	4140	10	ounce	ounce	NN
12350	4140	11	of	of	IN
12350	4140	12	yeast	yeast	NN
12350	4140	13	,	,	,
12350	4140	14	mix	mix	VB
12350	4140	15	with	with	IN
12350	4140	16	a	a	DT
12350	4140	17	little	little	JJ
12350	4140	18	scalded	scalded	JJ
12350	4140	19	milk	milk	NN
12350	4140	20	which	which	WDT
12350	4140	21	has	have	VBZ
12350	4140	22	cooled	cool	VBN
12350	4140	23	to	to	IN
12350	4140	24	lukewarm	lukewarm	JJ
12350	4140	25	,	,	,
12350	4140	26	one	one	CD
12350	4140	27	-	-	HYPH
12350	4140	28	half	half	NN
12350	4140	29	cup	cup	NN
12350	4140	30	of	of	IN
12350	4140	31	flour	flour	NN
12350	4140	32	and	and	CC
12350	4140	33	put	put	VBD
12350	4140	34	aside	aside	RB
12350	4140	35	in	in	IN
12350	4140	36	a	a	DT
12350	4140	37	warm	warm	JJ
12350	4140	38	place	place	NN
12350	4140	39	to	to	TO
12350	4140	40	rise	rise	VB
12350	4140	41	.	.	.
12350	4141	1	Allow	allow	VB
12350	4141	2	two	two	CD
12350	4141	3	cups	cup	NNS
12350	4141	4	of	of	IN
12350	4141	5	scalded	scald	VBN
12350	4141	6	milk	milk	NN
12350	4141	7	to	to	TO
12350	4141	8	become	become	VB
12350	4141	9	lukewarm	lukewarm	JJ
12350	4141	10	.	.	.
12350	4142	1	Add	add	VB
12350	4142	2	one	one	CD
12350	4142	3	pound	pound	NN
12350	4142	4	of	of	IN
12350	4142	5	flour	flour	NN
12350	4142	6	(	(	-LRB-
12350	4142	7	four	four	CD
12350	4142	8	cups	cup	NNS
12350	4142	9	sifted	sift	VBD
12350	4142	10	flour	flour	NN
12350	4142	11	)	)	-RRB-
12350	4142	12	to	to	IN
12350	4142	13	the	the	DT
12350	4142	14	risen	rise	VBN
12350	4142	15	sponge	sponge	NN
12350	4142	16	,	,	,
12350	4142	17	then	then	RB
12350	4142	18	the	the	DT
12350	4142	19	two	two	CD
12350	4142	20	cups	cup	NNS
12350	4142	21	of	of	IN
12350	4142	22	milk	milk	NN
12350	4142	23	,	,	,
12350	4142	24	mix	mix	VB
12350	4142	25	these	these	DT
12350	4142	26	very	very	RB
12350	4142	27	well	well	RB
12350	4142	28	,	,	,
12350	4142	29	cover	cover	VBP
12350	4142	30	with	with	IN
12350	4142	31	a	a	DT
12350	4142	32	cloth	cloth	NN
12350	4142	33	and	and	CC
12350	4142	34	put	put	VB
12350	4142	35	aside	aside	RB
12350	4142	36	in	in	IN
12350	4142	37	a	a	DT
12350	4142	38	warm	warm	JJ
12350	4142	39	place	place	NN
12350	4142	40	to	to	TO
12350	4142	41	rise	rise	VB
12350	4142	42	.	.	.
12350	4143	1	Take	take	VB
12350	4143	2	one	one	CD
12350	4143	3	pound	pound	NN
12350	4143	4	of	of	IN
12350	4143	5	sweet	sweet	JJ
12350	4143	6	pot	pot	NN
12350	4143	7	cheese	cheese	NN
12350	4143	8	,	,	,
12350	4143	9	a	a	DT
12350	4143	10	pinch	pinch	NN
12350	4143	11	of	of	IN
12350	4143	12	salt	salt	NN
12350	4143	13	,	,	,
12350	4143	14	three	three	CD
12350	4143	15	egg	egg	NN
12350	4143	16	yolks	yolk	NNS
12350	4143	17	,	,	,
12350	4143	18	rind	rind	NN
12350	4143	19	of	of	IN
12350	4143	20	one	one	CD
12350	4143	21	lemon	lemon	NN
12350	4143	22	,	,	,
12350	4143	23	one	one	CD
12350	4143	24	-	-	HYPH
12350	4143	25	half	half	NN
12350	4143	26	cup	cup	NN
12350	4143	27	of	of	IN
12350	4143	28	light	light	JJ
12350	4143	29	colored	colored	JJ
12350	4143	30	raisins	raisin	NNS
12350	4143	31	and	and	CC
12350	4143	32	sugar	sugar	NN
12350	4143	33	to	to	TO
12350	4143	34	taste	taste	VB
12350	4143	35	;	;	:
12350	4143	36	mix	mix	VB
12350	4143	37	very	very	RB
12350	4143	38	well	well	RB
12350	4143	39	and	and	CC
12350	4143	40	add	add	VB
12350	4143	41	the	the	DT
12350	4143	42	beaten	beat	VBN
12350	4143	43	whites	white	NNS
12350	4143	44	and	and	CC
12350	4143	45	mix	mix	VB
12350	4143	46	thoroughly	thoroughly	RB
12350	4143	47	.	.	.
12350	4144	1	When	when	WRB
12350	4144	2	the	the	DT
12350	4144	3	dough	dough	NN
12350	4144	4	is	be	VBZ
12350	4144	5	very	very	RB
12350	4144	6	well	well	RB
12350	4144	7	risen	rise	VBN
12350	4144	8	,	,	,
12350	4144	9	place	place	NN
12350	4144	10	on	on	IN
12350	4144	11	a	a	DT
12350	4144	12	pastry	pastry	NN
12350	4144	13	board	board	NN
12350	4144	14	,	,	,
12350	4144	15	roll	roll	VB
12350	4144	16	out	out	RP
12350	4144	17	and	and	CC
12350	4144	18	spread	spread	VBD
12350	4144	19	with	with	IN
12350	4144	20	melted	melted	JJ
12350	4144	21	butter	butter	NN
12350	4144	22	,	,	,
12350	4144	23	fold	fold	VB
12350	4144	24	these	these	DT
12350	4144	25	edges	edge	NNS
12350	4144	26	over	over	RP
12350	4144	27	to	to	IN
12350	4144	28	the	the	DT
12350	4144	29	middle	middle	NN
12350	4144	30	,	,	,
12350	4144	31	then	then	RB
12350	4144	32	the	the	DT
12350	4144	33	top	top	NN
12350	4144	34	and	and	CC
12350	4144	35	bottom	bottom	NN
12350	4144	36	over	over	RP
12350	4144	37	,	,	,
12350	4144	38	roll	roll	VBP
12350	4144	39	again	again	RB
12350	4144	40	and	and	CC
12350	4144	41	spread	spread	VBN
12350	4144	42	with	with	IN
12350	4144	43	butter	butter	NN
12350	4144	44	,	,	,
12350	4144	45	fold	fold	VB
12350	4144	46	all	all	DT
12350	4144	47	sides	side	NNS
12350	4144	48	in	in	IN
12350	4144	49	once	once	RB
12350	4144	50	more	more	JJR
12350	4144	51	,	,	,
12350	4144	52	roll	roll	VB
12350	4144	53	,	,	,
12350	4144	54	spread	spread	VBN
12350	4144	55	with	with	IN
12350	4144	56	butter	butter	NN
12350	4144	57	,	,	,
12350	4144	58	repeat	repeat	VB
12350	4144	59	the	the	DT
12350	4144	60	folding	folding	NN
12350	4144	61	,	,	,
12350	4144	62	roll	roll	VB
12350	4144	63	out	out	RP
12350	4144	64	to	to	IN
12350	4144	65	one	one	CD
12350	4144	66	-	-	HYPH
12350	4144	67	half	half	NN
12350	4144	68	inch	inch	NN
12350	4144	69	thickness	thickness	NN
12350	4144	70	,	,	,
12350	4144	71	cut	cut	VBN
12350	4144	72	in	in	IN
12350	4144	73	three	three	CD
12350	4144	74	-	-	HYPH
12350	4144	75	inch	inch	NN
12350	4144	76	squares	square	NNS
12350	4144	77	,	,	,
12350	4144	78	place	place	VBP
12350	4144	79	a	a	DT
12350	4144	80	tablespoon	tablespoon	NN
12350	4144	81	of	of	IN
12350	4144	82	the	the	DT
12350	4144	83	cheese	cheese	NN
12350	4144	84	mixture	mixture	NN
12350	4144	85	in	in	IN
12350	4144	86	the	the	DT
12350	4144	87	centre	centre	NN
12350	4144	88	of	of	IN
12350	4144	89	each	each	DT
12350	4144	90	square	square	NN
12350	4144	91	,	,	,
12350	4144	92	fold	fold	VB
12350	4144	93	over	over	RB
12350	4144	94	opposite	opposite	JJ
12350	4144	95	corners	corner	NNS
12350	4144	96	,	,	,
12350	4144	97	spread	spread	VBD
12350	4144	98	egg	egg	NN
12350	4144	99	white	white	JJ
12350	4144	100	over	over	IN
12350	4144	101	the	the	DT
12350	4144	102	top	top	NN
12350	4144	103	of	of	IN
12350	4144	104	each	each	DT
12350	4144	105	pocket	pocket	NN
12350	4144	106	,	,	,
12350	4144	107	let	let	VB
12350	4144	108	rise	rise	VB
12350	4144	109	fifteen	fifteen	CD
12350	4144	110	minutes	minute	NNS
12350	4144	111	or	or	CC
12350	4144	112	one	one	CD
12350	4144	113	-	-	HYPH
12350	4144	114	half	half	NN
12350	4144	115	hour	hour	NN
12350	4144	116	and	and	CC
12350	4144	117	bake	bake	VB
12350	4144	118	in	in	RP
12350	4144	119	a	a	DT
12350	4144	120	hot	hot	JJ
12350	4144	121	oven	oven	NN
12350	4144	122	;	;	:
12350	4144	123	when	when	WRB
12350	4144	124	they	-PRON-	PRP
12350	4144	125	are	be	VBP
12350	4144	126	well	well	RB
12350	4144	127	risen	rise	VBN
12350	4144	128	,	,	,
12350	4144	129	lower	low	JJR
12350	4144	130	heat	heat	NN
12350	4144	131	and	and	CC
12350	4144	132	bake	bake	VB
12350	4144	133	to	to	IN
12350	4144	134	a	a	DT
12350	4144	135	golden	golden	JJ
12350	4144	136	brown	brown	NN
12350	4144	137	.	.	.
12350	4145	1	This	this	DT
12350	4145	2	will	will	MD
12350	4145	3	make	make	VB
12350	4145	4	about	about	RB
12350	4145	5	thirty	thirty	CD
12350	4145	6	cakes	cake	NNS
12350	4145	7	.	.	.
12350	4146	1	The	the	DT
12350	4146	2	dough	dough	NN
12350	4146	3	in	in	IN
12350	4146	4	the	the	DT
12350	4146	5	above	above	RB
12350	4146	6	may	may	MD
12350	4146	7	be	be	VB
12350	4146	8	used	use	VBN
12350	4146	9	with	with	IN
12350	4146	10	the	the	DT
12350	4146	11	following	follow	VBG
12350	4146	12	filling	filling	NN
12350	4146	13	:	:	:
12350	4146	14	Boil	Boil	NNP
12350	4146	15	and	and	CC
12350	4146	16	stone	stone	VB
12350	4146	17	one	one	CD
12350	4146	18	-	-	HYPH
12350	4146	19	half	half	NN
12350	4146	20	pound	pound	NN
12350	4146	21	of	of	IN
12350	4146	22	prunes	prune	NNS
12350	4146	23	,	,	,
12350	4146	24	mash	mash	NN
12350	4146	25	to	to	IN
12350	4146	26	a	a	DT
12350	4146	27	pulp	pulp	NN
12350	4146	28	,	,	,
12350	4146	29	sweeten	sweeten	VB
12350	4146	30	,	,	,
12350	4146	31	add	add	VB
12350	4146	32	the	the	DT
12350	4146	33	grated	grate	VBN
12350	4146	34	peel	peel	NN
12350	4146	35	of	of	IN
12350	4146	36	a	a	DT
12350	4146	37	lemon	lemon	NN
12350	4146	38	,	,	,
12350	4146	39	some	some	DT
12350	4146	40	cinnamon	cinnamon	NN
12350	4146	41	,	,	,
12350	4146	42	etc	etc	FW
12350	4146	43	.	.	FW
12350	4146	44	,	,	,
12350	4146	45	and	and	CC
12350	4146	46	put	put	VBD
12350	4146	47	one	one	CD
12350	4146	48	teaspoon	teaspoon	NN
12350	4146	49	of	of	IN
12350	4146	50	this	this	DT
12350	4146	51	into	into	IN
12350	4146	52	each	each	DT
12350	4146	53	square	square	NN
12350	4146	54	.	.	.
12350	4147	1	Take	take	VB
12350	4147	2	up	up	RP
12350	4147	3	the	the	DT
12350	4147	4	corners	corner	NNS
12350	4147	5	,	,	,
12350	4147	6	fasten	fasten	RB
12350	4147	7	them	-PRON-	PRP
12350	4147	8	firmly	firmly	RB
12350	4147	9	,	,	,
12350	4147	10	also	also	RB
12350	4147	11	pinch	pinch	VBP
12350	4147	12	all	all	RB
12350	4147	13	along	along	IN
12350	4147	14	the	the	DT
12350	4147	15	edges	edge	NNS
12350	4147	16	and	and	CC
12350	4147	17	lay	lie	VBD
12350	4147	18	in	in	IN
12350	4147	19	a	a	DT
12350	4147	20	buttered	butter	VBN
12350	4147	21	pan	pan	NN
12350	4147	22	,	,	,
12350	4147	23	let	let	VB
12350	4147	24	them	-PRON-	PRP
12350	4147	25	rise	rise	VB
12350	4147	26	half	half	PDT
12350	4147	27	an	an	DT
12350	4147	28	hour	hour	NN
12350	4147	29	before	before	IN
12350	4147	30	baking	baking	NN
12350	4147	31	.	.	.
12350	4148	1	Spread	spread	VB
12350	4148	2	them	-PRON-	PRP
12350	4148	3	with	with	IN
12350	4148	4	melted	melted	JJ
12350	4148	5	butter	butter	NN
12350	4148	6	,	,	,
12350	4148	7	and	and	CC
12350	4148	8	bake	bake	VB
12350	4148	9	a	a	DT
12350	4148	10	nice	nice	JJ
12350	4148	11	brown	brown	NN
12350	4148	12	.	.	.
12350	4149	1	PUFFS	PUFFS	NNP
12350	4149	2	(	(	-LRB-
12350	4149	3	PURIM	PURIM	NNP
12350	4149	4	)	)	-RRB-
12350	4149	5	Make	make	VB
12350	4149	6	the	the	DT
12350	4149	7	dough	dough	NN
12350	4149	8	same	same	JJ
12350	4149	9	as	as	IN
12350	4149	10	for	for	IN
12350	4149	11	Berliner	Berliner	NNP
12350	4149	12	Pfannkuchen	Pfannkuchen	NNP
12350	4149	13	,	,	,
12350	4149	14	and	and	CC
12350	4149	15	when	when	WRB
12350	4149	16	well	well	RB
12350	4149	17	risen	rise	VBN
12350	4149	18	roll	roll	VBP
12350	4149	19	out	out	RP
12350	4149	20	on	on	IN
12350	4149	21	a	a	DT
12350	4149	22	floured	floured	JJ
12350	4149	23	board	board	NN
12350	4149	24	one	one	CD
12350	4149	25	-	-	HYPH
12350	4149	26	half	half	NN
12350	4149	27	inch	inch	NN
12350	4149	28	thick	thick	JJ
12350	4149	29	,	,	,
12350	4149	30	cut	cut	VBN
12350	4149	31	in	in	IN
12350	4149	32	triangles	triangle	NNS
12350	4149	33	,	,	,
12350	4149	34	lay	lie	VBD
12350	4149	35	on	on	IN
12350	4149	36	floured	floured	JJ
12350	4149	37	dishes	dish	NNS
12350	4149	38	or	or	CC
12350	4149	39	board	board	NN
12350	4149	40	to	to	TO
12350	4149	41	rise	rise	VB
12350	4149	42	.	.	.
12350	4150	1	When	when	WRB
12350	4150	2	well	well	RB
12350	4150	3	risen	rise	VBN
12350	4150	4	,	,	,
12350	4150	5	drop	drop	VB
12350	4150	6	into	into	IN
12350	4150	7	a	a	DT
12350	4150	8	deep	deep	JJ
12350	4150	9	kettle	kettle	NN
12350	4150	10	of	of	IN
12350	4150	11	boiling	boil	VBG
12350	4150	12	butter	butter	NN
12350	4150	13	and	and	CC
12350	4150	14	with	with	IN
12350	4150	15	a	a	DT
12350	4150	16	spoon	spoon	NN
12350	4150	17	baste	baste	NN
12350	4150	18	with	with	IN
12350	4150	19	the	the	DT
12350	4150	20	butter	butter	NN
12350	4150	21	until	until	IN
12350	4150	22	brown	brown	NNP
12350	4150	23	;	;	:
12350	4150	24	remove	remove	VB
12350	4150	25	with	with	IN
12350	4150	26	a	a	DT
12350	4150	27	perforated	perforate	VBN
12350	4150	28	skimmer	skimmer	NN
12350	4150	29	and	and	CC
12350	4150	30	sprinkle	sprinkle	VBP
12350	4150	31	with	with	IN
12350	4150	32	powdered	powdered	JJ
12350	4150	33	sugar	sugar	NN
12350	4150	34	.	.	.
12350	4151	1	KINDLECH	KINDLECH	NNP
12350	4151	2	Into	into	IN
12350	4151	3	a	a	DT
12350	4151	4	large	large	JJ
12350	4151	5	bowl	bowl	NN
12350	4151	6	sift	sift	NN
12350	4151	7	one	one	CD
12350	4151	8	pound	pound	NN
12350	4151	9	of	of	IN
12350	4151	10	fine	fine	JJ
12350	4151	11	flour	flour	NN
12350	4151	12	.	.	.
12350	4152	1	Make	make	VB
12350	4152	2	a	a	DT
12350	4152	3	depression	depression	NN
12350	4152	4	in	in	IN
12350	4152	5	the	the	DT
12350	4152	6	centre	centre	NN
12350	4152	7	and	and	CC
12350	4152	8	pour	pour	VB
12350	4152	9	into	into	IN
12350	4152	10	it	-PRON-	PRP
12350	4152	11	one	one	CD
12350	4152	12	yeast	yeast	NN
12350	4152	13	cake	cake	NN
12350	4152	14	dissolved	dissolve	VBN
12350	4152	15	in	in	IN
12350	4152	16	a	a	DT
12350	4152	17	little	little	JJ
12350	4152	18	milk	milk	NN
12350	4152	19	.	.	.
12350	4153	1	Let	let	VB
12350	4153	2	this	this	DT
12350	4153	3	remain	remain	VB
12350	4153	4	until	until	IN
12350	4153	5	the	the	DT
12350	4153	6	milk	milk	NN
12350	4153	7	and	and	CC
12350	4153	8	yeast	yeast	NN
12350	4153	9	have	have	VBP
12350	4153	10	risen	rise	VBN
12350	4153	11	a	a	DT
12350	4153	12	little	little	JJ
12350	4153	13	.	.	.
12350	4154	1	Stir	stir	VB
12350	4154	2	in	in	IN
12350	4154	3	the	the	DT
12350	4154	4	surrounding	surround	VBG
12350	4154	5	flour	flour	NN
12350	4154	6	together	together	RB
12350	4154	7	with	with	IN
12350	4154	8	three	three	CD
12350	4154	9	well	well	RB
12350	4154	10	-	-	HYPH
12350	4154	11	beaten	beat	VBN
12350	4154	12	eggs	egg	NNS
12350	4154	13	,	,	,
12350	4154	14	a	a	DT
12350	4154	15	quarter	quarter	NN
12350	4154	16	of	of	IN
12350	4154	17	a	a	DT
12350	4154	18	pound	pound	NN
12350	4154	19	of	of	IN
12350	4154	20	butter	butter	NN
12350	4154	21	,	,	,
12350	4154	22	six	six	CD
12350	4154	23	ounces	ounce	NNS
12350	4154	24	of	of	IN
12350	4154	25	sugar	sugar	NN
12350	4154	26	,	,	,
12350	4154	27	a	a	DT
12350	4154	28	pinch	pinch	NN
12350	4154	29	of	of	IN
12350	4154	30	salt	salt	NN
12350	4154	31	and	and	CC
12350	4154	32	two	two	CD
12350	4154	33	cups	cup	NNS
12350	4154	34	of	of	IN
12350	4154	35	lukewarm	lukewarm	JJ
12350	4154	36	milk	milk	NN
12350	4154	37	.	.	.
12350	4155	1	Knead	knead	VB
12350	4155	2	the	the	DT
12350	4155	3	whole	whole	NN
12350	4155	4	into	into	IN
12350	4155	5	a	a	DT
12350	4155	6	smooth	smooth	JJ
12350	4155	7	dough	dough	NN
12350	4155	8	.	.	.
12350	4156	1	Roll	roll	VB
12350	4156	2	this	this	DT
12350	4156	3	out	out	RP
12350	4156	4	very	very	RB
12350	4156	5	lightly	lightly	RB
12350	4156	6	on	on	IN
12350	4156	7	a	a	DT
12350	4156	8	well	well	RB
12350	4156	9	-	-	HYPH
12350	4156	10	floured	flour	VBN
12350	4156	11	board	board	NN
12350	4156	12	,	,	,
12350	4156	13	brush	brush	VBP
12350	4156	14	over	over	RP
12350	4156	15	with	with	IN
12350	4156	16	a	a	DT
12350	4156	17	feather	feather	NN
12350	4156	18	dipped	dip	VBN
12350	4156	19	in	in	IN
12350	4156	20	melted	melted	JJ
12350	4156	21	butter	butter	NN
12350	4156	22	and	and	CC
12350	4156	23	strew	strew	VBD
12350	4156	24	thickly	thickly	RB
12350	4156	25	with	with	IN
12350	4156	26	chopped	chopped	JJ
12350	4156	27	almonds	almond	NNS
12350	4156	28	,	,	,
12350	4156	29	sultanas	sultana	NNS
12350	4156	30	and	and	CC
12350	4156	31	currants	currant	NNS
12350	4156	32	.	.	.
12350	4157	1	Next	next	RB
12350	4157	2	fold	fold	VB
12350	4157	3	over	over	RP
12350	4157	4	about	about	RB
12350	4157	5	three	three	CD
12350	4157	6	fingers	finger	NNS
12350	4157	7	'	'	POS
12350	4157	8	width	width	NN
12350	4157	9	of	of	IN
12350	4157	10	the	the	DT
12350	4157	11	dough	dough	NN
12350	4157	12	.	.	.
12350	4158	1	Brush	brush	VB
12350	4158	2	the	the	DT
12350	4158	3	upper	upper	JJ
12350	4158	4	surface	surface	NN
12350	4158	5	of	of	IN
12350	4158	6	this	this	DT
12350	4158	7	fold	fold	NN
12350	4158	8	with	with	IN
12350	4158	9	melted	melted	JJ
12350	4158	10	butter	butter	NN
12350	4158	11	and	and	CC
12350	4158	12	strew	strew	VBD
12350	4158	13	with	with	IN
12350	4158	14	mixed	mixed	JJ
12350	4158	15	fruit	fruit	NN
12350	4158	16	and	and	CC
12350	4158	17	almonds	almond	NNS
12350	4158	18	.	.	.
12350	4159	1	Fold	fold	VB
12350	4159	2	over	over	RP
12350	4159	3	again	again	RB
12350	4159	4	and	and	CC
12350	4159	5	repeat	repeat	VB
12350	4159	6	the	the	DT
12350	4159	7	operation	operation	NN
12350	4159	8	until	until	IN
12350	4159	9	the	the	DT
12350	4159	10	whole	whole	NN
12350	4159	11	of	of	IN
12350	4159	12	the	the	DT
12350	4159	13	dough	dough	NN
12350	4159	14	is	be	VBZ
12350	4159	15	folded	fold	VBN
12350	4159	16	up	up	RP
12350	4159	17	in	in	IN
12350	4159	18	layer	layer	NN
12350	4159	19	somewhat	somewhat	RB
12350	4159	20	resembling	resemble	VBG
12350	4159	21	a	a	DT
12350	4159	22	flattened	flattened	JJ
12350	4159	23	,	,	,
12350	4159	24	roley	roley	NNP
12350	4159	25	poley	poley	NNP
12350	4159	26	pudding	pudding	NN
12350	4159	27	.	.	.
12350	4160	1	Brush	brush	VB
12350	4160	2	the	the	DT
12350	4160	3	top	top	NN
12350	4160	4	well	well	RB
12350	4160	5	with	with	IN
12350	4160	6	another	another	DT
12350	4160	7	feather	feather	NN
12350	4160	8	dipped	dip	VBN
12350	4160	9	in	in	IN
12350	4160	10	beaten	beat	VBN
12350	4160	11	egg	egg	NN
12350	4160	12	and	and	CC
12350	4160	13	cut	cut	VBD
12350	4160	14	the	the	DT
12350	4160	15	whole	whole	NN
12350	4160	16	into	into	IN
12350	4160	17	thick	thick	JJ
12350	4160	18	slices	slice	NNS
12350	4160	19	or	or	CC
12350	4160	20	fingers	finger	NNS
12350	4160	21	.	.	.
12350	4161	1	Let	let	VB
12350	4161	2	them	-PRON-	PRP
12350	4161	3	stand	stand	VB
12350	4161	4	for	for	IN
12350	4161	5	half	half	PDT
12350	4161	6	an	an	DT
12350	4161	7	hour	hour	NN
12350	4161	8	and	and	CC
12350	4161	9	then	then	RB
12350	4161	10	bake	bake	VB
12350	4161	11	for	for	IN
12350	4161	12	an	an	DT
12350	4161	13	hour	hour	NN
12350	4161	14	in	in	IN
12350	4161	15	a	a	DT
12350	4161	16	rather	rather	RB
12350	4161	17	slow	slow	JJ
12350	4161	18	oven	oven	NN
12350	4161	19	.	.	.
12350	4162	1	A	a	DT
12350	4162	2	CHEAP	cheap	JJ
12350	4162	3	COFFEE	coffee	NN
12350	4162	4	CAKE	CAKE	NNS
12350	4162	5	This	this	DT
12350	4162	6	German	german	JJ
12350	4162	7	coffee	coffee	NN
12350	4162	8	cake	cake	NN
12350	4162	9	is	be	VBZ
12350	4162	10	made	make	VBN
12350	4162	11	by	by	IN
12350	4162	12	kneading	knead	VBG
12350	4162	13	into	into	IN
12350	4162	14	a	a	DT
12350	4162	15	pint	pint	NN
12350	4162	16	of	of	IN
12350	4162	17	bread	bread	NN
12350	4162	18	dough	dough	NN
12350	4162	19	one	one	CD
12350	4162	20	well	well	RB
12350	4162	21	-	-	HYPH
12350	4162	22	beaten	beat	VBN
12350	4162	23	egg	egg	NN
12350	4162	24	,	,	,
12350	4162	25	one	one	CD
12350	4162	26	-	-	HYPH
12350	4162	27	half	half	NN
12350	4162	28	cup	cup	NN
12350	4162	29	of	of	IN
12350	4162	30	sugar	sugar	NN
12350	4162	31	,	,	,
12350	4162	32	and	and	CC
12350	4162	33	a	a	DT
12350	4162	34	generous	generous	JJ
12350	4162	35	tablespoon	tablespoon	NN
12350	4162	36	of	of	IN
12350	4162	37	butter	butter	NN
12350	4162	38	.	.	.
12350	4163	1	The	the	DT
12350	4163	2	mixture	mixture	NN
12350	4163	3	is	be	VBZ
12350	4163	4	rolled	roll	VBN
12350	4163	5	flat	flat	JJ
12350	4163	6	,	,	,
12350	4163	7	placed	place	VBN
12350	4163	8	in	in	IN
12350	4163	9	a	a	DT
12350	4163	10	shallow	shallow	JJ
12350	4163	11	pan	pan	NN
12350	4163	12	,	,	,
12350	4163	13	let	let	VB
12350	4163	14	rise	rise	VB
12350	4163	15	again	again	RB
12350	4163	16	until	until	IN
12350	4163	17	very	very	RB
12350	4163	18	light	light	NN
12350	4163	19	,	,	,
12350	4163	20	sprinkled	sprinkle	VBN
12350	4163	21	with	with	IN
12350	4163	22	finely	finely	RB
12350	4163	23	chopped	chop	VBN
12350	4163	24	nuts	nut	NNS
12350	4163	25	,	,	,
12350	4163	26	dusted	dust	VBN
12350	4163	27	over	over	RP
12350	4163	28	with	with	IN
12350	4163	29	sugar	sugar	NN
12350	4163	30	and	and	CC
12350	4163	31	cinnamon	cinnamon	NN
12350	4163	32	and	and	CC
12350	4163	33	baked	bake	VBD
12350	4163	34	in	in	IN
12350	4163	35	a	a	DT
12350	4163	36	quick	quick	JJ
12350	4163	37	oven	oven	NN
12350	4163	38	.	.	.
12350	4164	1	BOHEMIAN	BOHEMIAN	NNP
12350	4164	2	KOLATCHEN	KOLATCHEN	NNP
12350	4164	3	Make	make	VB
12350	4164	4	kuchen	kuchen	NN
12350	4164	5	dough	dough	NN
12350	4164	6	.	.	.
12350	4165	1	Add	add	VB
12350	4165	2	a	a	DT
12350	4165	3	little	little	JJ
12350	4165	4	cinnamon	cinnamon	NN
12350	4165	5	and	and	CC
12350	4165	6	mace	mace	NN
12350	4165	7	and	and	CC
12350	4165	8	one	one	CD
12350	4165	9	teaspoon	teaspoon	NN
12350	4165	10	of	of	IN
12350	4165	11	anise	anise	NN
12350	4165	12	seed	seed	NN
12350	4165	13	,	,	,
12350	4165	14	well	well	RB
12350	4165	15	pounded	pound	VBD
12350	4165	16	,	,	,
12350	4165	17	or	or	CC
12350	4165	18	flavor	flavor	NN
12350	4165	19	to	to	TO
12350	4165	20	taste	taste	VB
12350	4165	21	.	.	.
12350	4166	1	Let	let	VB
12350	4166	2	rise	rise	NN
12350	4166	3	till	till	IN
12350	4166	4	very	very	RB
12350	4166	5	light	light	NN
12350	4166	6	,	,	,
12350	4166	7	then	then	RB
12350	4166	8	take	take	VB
12350	4166	9	out	out	RP
12350	4166	10	on	on	IN
12350	4166	11	mixing	mix	VBG
12350	4166	12	board	board	NN
12350	4166	13	and	and	CC
12350	4166	14	roll	roll	VB
12350	4166	15	out	out	RP
12350	4166	16	to	to	IN
12350	4166	17	about	about	RB
12350	4166	18	one	one	CD
12350	4166	19	-	-	HYPH
12350	4166	20	half	half	NN
12350	4166	21	inch	inch	NN
12350	4166	22	in	in	IN
12350	4166	23	thickness	thickness	NN
12350	4166	24	.	.	.
12350	4167	1	Cut	cut	NN
12350	4167	2	in	in	IN
12350	4167	3	rounds	round	NNS
12350	4167	4	three	three	CD
12350	4167	5	inches	inch	NNS
12350	4167	6	in	in	IN
12350	4167	7	diameter	diameter	NN
12350	4167	8	and	and	CC
12350	4167	9	lay	lie	VBD
12350	4167	10	on	on	IN
12350	4167	11	a	a	DT
12350	4167	12	well	well	RB
12350	4167	13	-	-	HYPH
12350	4167	14	buttered	butter	VBN
12350	4167	15	pan	pan	NN
12350	4167	16	,	,	,
12350	4167	17	pressing	press	VBG
12350	4167	18	down	down	IN
12350	4167	19	the	the	DT
12350	4167	20	centre	centre	NN
12350	4167	21	of	of	IN
12350	4167	22	each	each	DT
12350	4167	23	so	so	IN
12350	4167	24	as	as	IN
12350	4167	25	to	to	TO
12350	4167	26	raise	raise	VB
12350	4167	27	a	a	DT
12350	4167	28	ridge	ridge	NN
12350	4167	29	around	around	IN
12350	4167	30	the	the	DT
12350	4167	31	edge	edge	NN
12350	4167	32	.	.	.
12350	4168	1	When	when	WRB
12350	4168	2	well	well	RB
12350	4168	3	risen	rise	VBN
12350	4168	4	,	,	,
12350	4168	5	brush	brush	VB
12350	4168	6	the	the	DT
12350	4168	7	top	top	NN
12350	4168	8	over	over	RP
12350	4168	9	with	with	IN
12350	4168	10	stiffly	stiffly	RB
12350	4168	11	-	-	HYPH
12350	4168	12	beaten	beat	VBN
12350	4168	13	white	white	JJ
12350	4168	14	of	of	IN
12350	4168	15	an	an	DT
12350	4168	16	egg	egg	NN
12350	4168	17	and	and	CC
12350	4168	18	sprinkle	sprinkle	VB
12350	4168	19	with	with	IN
12350	4168	20	granulated	granulated	JJ
12350	4168	21	sugar	sugar	NN
12350	4168	22	.	.	.
12350	4169	1	ZWIEBACK	ZWIEBACK	NNP
12350	4169	2	Scald	Scald	NNP
12350	4169	3	one	one	CD
12350	4169	4	-	-	HYPH
12350	4169	5	half	half	NN
12350	4169	6	cup	cup	NN
12350	4169	7	of	of	IN
12350	4169	8	milk	milk	NN
12350	4169	9	and	and	CC
12350	4169	10	when	when	WRB
12350	4169	11	lukewarm	lukewarm	NNP
12350	4169	12	add	add	VBP
12350	4169	13	to	to	IN
12350	4169	14	one	one	CD
12350	4169	15	cake	cake	NN
12350	4169	16	of	of	IN
12350	4169	17	compressed	compress	VBN
12350	4169	18	yeast	yeast	NN
12350	4169	19	.	.	.
12350	4170	1	Add	add	VB
12350	4170	2	one	one	CD
12350	4170	3	-	-	HYPH
12350	4170	4	fourth	fourth	NN
12350	4170	5	cup	cup	NN
12350	4170	6	of	of	IN
12350	4170	7	sugar	sugar	NN
12350	4170	8	,	,	,
12350	4170	9	one	one	CD
12350	4170	10	-	-	HYPH
12350	4170	11	fourth	fourth	NN
12350	4170	12	cup	cup	NN
12350	4170	13	of	of	IN
12350	4170	14	melted	melted	JJ
12350	4170	15	butter	butter	NN
12350	4170	16	,	,	,
12350	4170	17	one	one	CD
12350	4170	18	-	-	HYPH
12350	4170	19	half	half	NN
12350	4170	20	teaspoon	teaspoon	NN
12350	4170	21	of	of	IN
12350	4170	22	salt	salt	NN
12350	4170	23	and	and	CC
12350	4170	24	three	three	CD
12350	4170	25	eggs	egg	NNS
12350	4170	26	unbeaten	unbeaten	JJ
12350	4170	27	,	,	,
12350	4170	28	one	one	CD
12350	4170	29	-	-	HYPH
12350	4170	30	half	half	NN
12350	4170	31	teaspoon	teaspoon	NN
12350	4170	32	of	of	IN
12350	4170	33	powdered	powdered	JJ
12350	4170	34	anise	anise	NN
12350	4170	35	and	and	CC
12350	4170	36	enough	enough	JJ
12350	4170	37	flour	flour	NN
12350	4170	38	to	to	TO
12350	4170	39	handle	handle	VB
12350	4170	40	.	.	.
12350	4171	1	Let	let	VB
12350	4171	2	rise	rise	NN
12350	4171	3	until	until	IN
12350	4171	4	light	light	NN
12350	4171	5	.	.	.
12350	4172	1	Make	make	VB
12350	4172	2	into	into	IN
12350	4172	3	oblong	oblong	JJ
12350	4172	4	rolls	roll	NNS
12350	4172	5	the	the	DT
12350	4172	6	length	length	NN
12350	4172	7	of	of	IN
12350	4172	8	middle	middle	JJ
12350	4172	9	finger	finger	NN
12350	4172	10	and	and	CC
12350	4172	11	place	place	VB
12350	4172	12	together	together	RB
12350	4172	13	in	in	IN
12350	4172	14	a	a	DT
12350	4172	15	buttered	butter	VBN
12350	4172	16	pan	pan	NN
12350	4172	17	in	in	IN
12350	4172	18	parallel	parallel	JJ
12350	4172	19	rows	row	NNS
12350	4172	20	,	,	,
12350	4172	21	two	two	CD
12350	4172	22	inches	inch	NNS
12350	4172	23	apart	apart	RB
12350	4172	24	.	.	.
12350	4173	1	Let	let	VB
12350	4173	2	rise	rise	VB
12350	4173	3	again	again	RB
12350	4173	4	and	and	CC
12350	4173	5	bake	bake	VB
12350	4173	6	twenty	twenty	CD
12350	4173	7	minutes	minute	NNS
12350	4173	8	.	.	.
12350	4174	1	When	when	WRB
12350	4174	2	cold	cold	JJ
12350	4174	3	,	,	,
12350	4174	4	cut	cut	VBN
12350	4174	5	in	in	IN
12350	4174	6	one	one	CD
12350	4174	7	-	-	HYPH
12350	4174	8	half	half	NN
12350	4174	9	inch	inch	NN
12350	4174	10	slices	slice	NNS
12350	4174	11	and	and	CC
12350	4174	12	brown	brown	NN
12350	4174	13	evenly	evenly	RB
12350	4174	14	in	in	IN
12350	4174	15	the	the	DT
12350	4174	16	oven	oven	NN
12350	4174	17	.	.	.
12350	4175	1	SOUR	sour	JJ
12350	4175	2	CREAM	cream	NN
12350	4175	3	KOLATCHEN	KOLATCHEN	VBZ
12350	4175	4	Cream	cream	NN
12350	4175	5	one	one	CD
12350	4175	6	-	-	HYPH
12350	4175	7	half	half	NN
12350	4175	8	cup	cup	NN
12350	4175	9	of	of	IN
12350	4175	10	butter	butter	NN
12350	4175	11	,	,	,
12350	4175	12	add	add	VB
12350	4175	13	five	five	CD
12350	4175	14	yolks	yolk	NNS
12350	4175	15	,	,	,
12350	4175	16	two	two	CD
12350	4175	17	tablespoons	tablespoon	NNS
12350	4175	18	of	of	IN
12350	4175	19	sugar	sugar	NN
12350	4175	20	,	,	,
12350	4175	21	grated	grate	VBN
12350	4175	22	rind	rind	NN
12350	4175	23	of	of	IN
12350	4175	24	a	a	DT
12350	4175	25	lemon	lemon	NN
12350	4175	26	,	,	,
12350	4175	27	one	one	CD
12350	4175	28	cup	cup	NN
12350	4175	29	of	of	IN
12350	4175	30	thick	thick	JJ
12350	4175	31	sour	sour	JJ
12350	4175	32	cream	cream	NN
12350	4175	33	and	and	CC
12350	4175	34	one	one	CD
12350	4175	35	ounce	ounce	NN
12350	4175	36	or	or	CC
12350	4175	37	two	two	CD
12350	4175	38	cakes	cake	NNS
12350	4175	39	of	of	IN
12350	4175	40	yeast	yeast	NN
12350	4175	41	dissolved	dissolve	VBN
12350	4175	42	with	with	IN
12350	4175	43	a	a	DT
12350	4175	44	little	little	JJ
12350	4175	45	sugar	sugar	NN
12350	4175	46	in	in	IN
12350	4175	47	two	two	CD
12350	4175	48	tablespoons	tablespoon	NNS
12350	4175	49	of	of	IN
12350	4175	50	lukewarm	lukewarm	JJ
12350	4175	51	milk	milk	NN
12350	4175	52	.	.	.
12350	4176	1	Stir	stir	VB
12350	4176	2	all	all	DT
12350	4176	3	together	together	RB
12350	4176	4	and	and	CC
12350	4176	5	add	add	VB
12350	4176	6	three	three	CD
12350	4176	7	cups	cup	NNS
12350	4176	8	of	of	IN
12350	4176	9	flour	flour	NN
12350	4176	10	;	;	:
12350	4176	11	mix	mix	VB
12350	4176	12	and	and	CC
12350	4176	13	drop	drop	VB
12350	4176	14	from	from	IN
12350	4176	15	end	end	NN
12350	4176	16	of	of	IN
12350	4176	17	teaspoon	teaspoon	NN
12350	4176	18	on	on	IN
12350	4176	19	well	well	RB
12350	4176	20	-	-	HYPH
12350	4176	21	greased	grease	VBN
12350	4176	22	pans	pan	NNS
12350	4176	23	.	.	.
12350	4177	1	Let	let	VB
12350	4177	2	rise	rise	NN
12350	4177	3	until	until	IN
12350	4177	4	light	light	NN
12350	4177	5	in	in	IN
12350	4177	6	a	a	DT
12350	4177	7	warm	warm	JJ
12350	4177	8	place	place	NN
12350	4177	9	.	.	.
12350	4178	1	Place	place	VB
12350	4178	2	a	a	DT
12350	4178	3	raisin	raisin	NN
12350	4178	4	or	or	CC
12350	4178	5	cherry	cherry	NN
12350	4178	6	on	on	IN
12350	4178	7	the	the	DT
12350	4178	8	top	top	NN
12350	4178	9	of	of	IN
12350	4178	10	each	each	DT
12350	4178	11	cake	cake	NN
12350	4178	12	,	,	,
12350	4178	13	spread	spread	VBN
12350	4178	14	with	with	IN
12350	4178	15	beaten	beat	VBN
12350	4178	16	white	white	NN
12350	4178	17	of	of	IN
12350	4178	18	egg	egg	NN
12350	4178	19	,	,	,
12350	4178	20	sprinkle	sprinkle	VB
12350	4178	21	with	with	IN
12350	4178	22	sugar	sugar	NN
12350	4178	23	and	and	CC
12350	4178	24	bake	bake	VB
12350	4178	25	ten	ten	CD
12350	4178	26	minutes	minute	NNS
12350	4178	27	in	in	IN
12350	4178	28	a	a	DT
12350	4178	29	hot	hot	JJ
12350	4178	30	oven	oven	NN
12350	4178	31	.	.	.
12350	4179	1	RUSSIAN	russian	JJ
12350	4179	2	TEA	tea	NN
12350	4179	3	CAKES	cakes	NN
12350	4179	4	Mix	mix	VB
12350	4179	5	one	one	CD
12350	4179	6	cup	cup	NN
12350	4179	7	of	of	IN
12350	4179	8	sugar	sugar	NN
12350	4179	9	,	,	,
12350	4179	10	one	one	CD
12350	4179	11	cup	cup	NN
12350	4179	12	of	of	IN
12350	4179	13	eggs	egg	NNS
12350	4179	14	(	(	-LRB-
12350	4179	15	about	about	RB
12350	4179	16	five	five	CD
12350	4179	17	)	)	-RRB-
12350	4179	18	,	,	,
12350	4179	19	and	and	CC
12350	4179	20	one	one	CD
12350	4179	21	cup	cup	NN
12350	4179	22	of	of	IN
12350	4179	23	sour	sour	JJ
12350	4179	24	cream	cream	NN
12350	4179	25	with	with	IN
12350	4179	26	enough	enough	JJ
12350	4179	27	flour	flour	NN
12350	4179	28	to	to	TO
12350	4179	29	roll	roll	VB
12350	4179	30	.	.	.
12350	4180	1	Toss	toss	VB
12350	4180	2	on	on	IN
12350	4180	3	board	board	NN
12350	4180	4	,	,	,
12350	4180	5	roll	roll	VB
12350	4180	6	out	out	RP
12350	4180	7	one	one	CD
12350	4180	8	-	-	HYPH
12350	4180	9	fourth	fourth	NN
12350	4180	10	inch	inch	NN
12350	4180	11	thick	thick	JJ
12350	4180	12	,	,	,
12350	4180	13	spread	spread	VBN
12350	4180	14	with	with	IN
12350	4180	15	a	a	DT
12350	4180	16	thin	thin	JJ
12350	4180	17	layer	layer	NN
12350	4180	18	of	of	IN
12350	4180	19	butter	butter	NN
12350	4180	20	,	,	,
12350	4180	21	fold	fold	VB
12350	4180	22	the	the	DT
12350	4180	23	dough	dough	NN
12350	4180	24	over	over	RP
12350	4180	25	,	,	,
12350	4180	26	roll	roll	VB
12350	4180	27	and	and	CC
12350	4180	28	spread	spread	VB
12350	4180	29	again	again	RB
12350	4180	30	;	;	:
12350	4180	31	repeat	repeat	VB
12350	4180	32	three	three	CD
12350	4180	33	or	or	CC
12350	4180	34	four	four	CD
12350	4180	35	times	time	NNS
12350	4180	36	,	,	,
12350	4180	37	using	use	VBG
12350	4180	38	altogether	altogether	RB
12350	4180	39	three	three	CD
12350	4180	40	-	-	HYPH
12350	4180	41	fourths	fourth	NNS
12350	4180	42	pound	pound	NN
12350	4180	43	of	of	IN
12350	4180	44	brick	brick	NN
12350	4180	45	butter	butter	NN
12350	4180	46	.	.	.
12350	4181	1	Then	then	RB
12350	4181	2	place	place	VB
12350	4181	3	dough	dough	NN
12350	4181	4	in	in	IN
12350	4181	5	a	a	DT
12350	4181	6	bowl	bowl	NN
12350	4181	7	,	,	,
12350	4181	8	cover	cover	NN
12350	4181	9	,	,	,
12350	4181	10	and	and	CC
12350	4181	11	let	let	VB
12350	4181	12	stand	stand	VB
12350	4181	13	on	on	IN
12350	4181	14	ice	ice	NN
12350	4181	15	to	to	IN
12350	4181	16	harden	harden	NNP
12350	4181	17	.	.	.
12350	4182	1	Then	then	RB
12350	4182	2	roll	roll	VB
12350	4182	3	as	as	RB
12350	4182	4	thin	thin	JJ
12350	4182	5	as	as	IN
12350	4182	6	possible	possible	JJ
12350	4182	7	,	,	,
12350	4182	8	strew	strew	VBD
12350	4182	9	with	with	IN
12350	4182	10	one	one	CD
12350	4182	11	cup	cup	NN
12350	4182	12	of	of	IN
12350	4182	13	chopped	chopped	JJ
12350	4182	14	almonds	almond	NNS
12350	4182	15	,	,	,
12350	4182	16	sugar	sugar	NN
12350	4182	17	and	and	CC
12350	4182	18	cinnamon	cinnamon	NN
12350	4182	19	,	,	,
12350	4182	20	and	and	CC
12350	4182	21	cut	cut	VBD
12350	4182	22	into	into	IN
12350	4182	23	seven	seven	CD
12350	4182	24	-	-	HYPH
12350	4182	25	inch	inch	NN
12350	4182	26	strips	strip	NNS
12350	4182	27	.	.	.
12350	4183	1	Roll	roll	VB
12350	4183	2	each	each	DT
12350	4183	3	strip	strip	NN
12350	4183	4	separately	separately	RB
12350	4183	5	into	into	IN
12350	4183	6	a	a	DT
12350	4183	7	roll	roll	NN
12350	4183	8	,	,	,
12350	4183	9	cut	cut	VBN
12350	4183	10	into	into	IN
12350	4183	11	squares	square	NNS
12350	4183	12	and	and	CC
12350	4183	13	strew	strew	VBD
12350	4183	14	top	top	NN
12350	4183	15	with	with	IN
12350	4183	16	chopped	chopped	JJ
12350	4183	17	almonds	almond	NNS
12350	4183	18	,	,	,
12350	4183	19	sugar	sugar	NN
12350	4183	20	and	and	CC
12350	4183	21	cinnamon	cinnamon	NN
12350	4183	22	.	.	.
12350	4184	1	Bake	bake	VB
12350	4184	2	in	in	IN
12350	4184	3	a	a	DT
12350	4184	4	hot	hot	JJ
12350	4184	5	oven	oven	NN
12350	4184	6	.	.	.
12350	4185	1	WIENER	WIENER	NNP
12350	4185	2	KIPFEL	KIPFEL	NNP
12350	4185	3	Dissolve	Dissolve	NNP
12350	4185	4	one	one	CD
12350	4185	5	ounce	ounce	NN
12350	4185	6	of	of	IN
12350	4185	7	yeast	yeast	NN
12350	4185	8	in	in	IN
12350	4185	9	one	one	CD
12350	4185	10	-	-	HYPH
12350	4185	11	half	half	NN
12350	4185	12	cup	cup	NN
12350	4185	13	of	of	IN
12350	4185	14	lukewarm	lukewarm	JJ
12350	4185	15	milk	milk	NN
12350	4185	16	,	,	,
12350	4185	17	a	a	DT
12350	4185	18	pinch	pinch	NN
12350	4185	19	of	of	IN
12350	4185	20	salt	salt	NN
12350	4185	21	and	and	CC
12350	4185	22	one	one	CD
12350	4185	23	tablespoon	tablespoon	NN
12350	4185	24	of	of	IN
12350	4185	25	sugar	sugar	NN
12350	4185	26	,	,	,
12350	4185	27	set	set	VBN
12350	4185	28	away	away	RP
12350	4185	29	in	in	IN
12350	4185	30	a	a	DT
12350	4185	31	warm	warm	JJ
12350	4185	32	place	place	NN
12350	4185	33	to	to	TO
12350	4185	34	rise	rise	VB
12350	4185	35	.	.	.
12350	4186	1	Sift	sift	VB
12350	4186	2	one	one	CD
12350	4186	3	pound	pound	NN
12350	4186	4	of	of	IN
12350	4186	5	flour	flour	NN
12350	4186	6	into	into	IN
12350	4186	7	a	a	DT
12350	4186	8	deep	deep	JJ
12350	4186	9	bowl	bowl	NN
12350	4186	10	and	and	CC
12350	4186	11	make	make	VB
12350	4186	12	a	a	DT
12350	4186	13	dough	dough	NN
12350	4186	14	of	of	IN
12350	4186	15	one	one	CD
12350	4186	16	cup	cup	NN
12350	4186	17	of	of	IN
12350	4186	18	lukewarm	lukewarm	JJ
12350	4186	19	milk	milk	NN
12350	4186	20	and	and	CC
12350	4186	21	the	the	DT
12350	4186	22	yeast	yeast	NN
12350	4186	23	.	.	.
12350	4187	1	Set	set	VB
12350	4187	2	it	-PRON-	PRP
12350	4187	3	away	away	RB
12350	4187	4	until	until	IN
12350	4187	5	you	-PRON-	PRP
12350	4187	6	have	have	VBP
12350	4187	7	prepared	prepare	VBN
12350	4187	8	the	the	DT
12350	4187	9	following	follow	VBG
12350	4187	10	:	:	:
12350	4187	11	Rub	rub	VB
12350	4187	12	a	a	DT
12350	4187	13	quarter	quarter	NN
12350	4187	14	of	of	IN
12350	4187	15	a	a	DT
12350	4187	16	pound	pound	NN
12350	4187	17	of	of	IN
12350	4187	18	butter	butter	NN
12350	4187	19	and	and	CC
12350	4187	20	four	four	CD
12350	4187	21	ounces	ounce	NNS
12350	4187	22	of	of	IN
12350	4187	23	sugar	sugar	NN
12350	4187	24	to	to	IN
12350	4187	25	a	a	DT
12350	4187	26	cream	cream	NN
12350	4187	27	,	,	,
12350	4187	28	adding	add	VBG
12350	4187	29	yolks	yolk	NNS
12350	4187	30	of	of	IN
12350	4187	31	three	three	CD
12350	4187	32	eggs	egg	NNS
12350	4187	33	and	and	CC
12350	4187	34	one	one	CD
12350	4187	35	whole	whole	JJ
12350	4187	36	egg	egg	NN
12350	4187	37	.	.	.
12350	4188	1	Add	add	VB
12350	4188	2	this	this	DT
12350	4188	3	to	to	IN
12350	4188	4	the	the	DT
12350	4188	5	dough	dough	NN
12350	4188	6	and	and	CC
12350	4188	7	work	work	VB
12350	4188	8	well	well	RB
12350	4188	9	.	.	.
12350	4189	1	Let	let	VB
12350	4189	2	it	-PRON-	PRP
12350	4189	3	rise	rise	VB
12350	4189	4	about	about	IN
12350	4189	5	one	one	CD
12350	4189	6	hour	hour	NN
12350	4189	7	,	,	,
12350	4189	8	then	then	RB
12350	4189	9	roll	roll	VB
12350	4189	10	out	out	RP
12350	4189	11	on	on	IN
12350	4189	12	a	a	DT
12350	4189	13	well	well	RB
12350	4189	14	-	-	HYPH
12350	4189	15	floured	flour	VBN
12350	4189	16	board	board	NN
12350	4189	17	,	,	,
12350	4189	18	just	just	RB
12350	4189	19	as	as	IN
12350	4189	20	you	-PRON-	PRP
12350	4189	21	would	would	MD
12350	4189	22	for	for	IN
12350	4189	23	cookies	cookie	NNS
12350	4189	24	and	and	CC
12350	4189	25	let	let	VB
12350	4189	26	it	-PRON-	PRP
12350	4189	27	rise	rise	VB
12350	4189	28	again	again	RB
12350	4189	29	for	for	IN
12350	4189	30	at	at	RB
12350	4189	31	least	least	JJS
12350	4189	32	one	one	CD
12350	4189	33	-	-	HYPH
12350	4189	34	half	half	NN
12350	4189	35	hour	hour	NN
12350	4189	36	.	.	.
12350	4190	1	Spread	Spread	VBN
12350	4190	2	with	with	IN
12350	4190	3	beaten	beat	VBN
12350	4190	4	whites	white	NNS
12350	4190	5	of	of	IN
12350	4190	6	eggs	egg	NNS
12350	4190	7	,	,	,
12350	4190	8	raisins	raisin	NNS
12350	4190	9	,	,	,
12350	4190	10	almonds	almond	NNS
12350	4190	11	and	and	CC
12350	4190	12	citron	citron	NN
12350	4190	13	.	.	.
12350	4191	1	Cut	cut	NN
12350	4191	2	dough	dough	NN
12350	4191	3	into	into	IN
12350	4191	4	triangles	triangle	NNS
12350	4191	5	.	.	.
12350	4192	1	Pinch	pinch	VB
12350	4192	2	the	the	DT
12350	4192	3	edges	edge	NNS
12350	4192	4	together	together	RB
12350	4192	5	.	.	.
12350	4193	1	Lay	lay	VB
12350	4193	2	them	-PRON-	PRP
12350	4193	3	in	in	IN
12350	4193	4	well	well	RB
12350	4193	5	-	-	HYPH
12350	4193	6	buttered	butter	VBN
12350	4193	7	pans	pan	NNS
12350	4193	8	about	about	IN
12350	4193	9	two	two	CD
12350	4193	10	inches	inch	NNS
12350	4193	11	apart	apart	RB
12350	4193	12	and	and	CC
12350	4193	13	let	let	VB
12350	4193	14	then	then	RB
12350	4193	15	rise	rise	VB
12350	4193	16	again	again	RB
12350	4193	17	.	.	.
12350	4194	1	Then	then	RB
12350	4194	2	spread	spread	VB
12350	4194	3	again	again	RB
12350	4194	4	with	with	IN
12350	4194	5	stiff	stiff	NN
12350	4194	6	-	-	HYPH
12350	4194	7	beaten	beat	VBN
12350	4194	8	whites	white	NNS
12350	4194	9	of	of	IN
12350	4194	10	eggs	egg	NNS
12350	4194	11	and	and	CC
12350	4194	12	lay	lie	VBD
12350	4194	13	a	a	DT
12350	4194	14	few	few	JJ
12350	4194	15	pounded	pound	VBN
12350	4194	16	almonds	almond	NNS
12350	4194	17	on	on	IN
12350	4194	18	each	each	DT
12350	4194	19	one	one	NN
12350	4194	20	.	.	.
12350	4195	1	Bake	bake	VB
12350	4195	2	a	a	DT
12350	4195	3	light	light	JJ
12350	4195	4	yellow	yellow	NN
12350	4195	5	.	.	.
12350	4196	1	SPICE	SPICE	NNP
12350	4196	2	ROLL	ROLL	NNP
12350	4196	3	Roll	Roll	NNP
12350	4196	4	out	out	RP
12350	4196	5	coffee	coffee	NN
12350	4196	6	cake	cake	NN
12350	4196	7	dough	dough	NN
12350	4196	8	quite	quite	RB
12350	4196	9	thin	thin	RB
12350	4196	10	and	and	CC
12350	4196	11	let	let	VB
12350	4196	12	it	-PRON-	PRP
12350	4196	13	rise	rise	VB
12350	4196	14	half	half	PDT
12350	4196	15	an	an	DT
12350	4196	16	hour	hour	NN
12350	4196	17	,	,	,
12350	4196	18	brush	brush	NN
12350	4196	19	with	with	IN
12350	4196	20	melted	melted	JJ
12350	4196	21	butter	butter	NN
12350	4196	22	and	and	CC
12350	4196	23	make	make	VB
12350	4196	24	a	a	DT
12350	4196	25	filling	filling	NN
12350	4196	26	of	of	IN
12350	4196	27	the	the	DT
12350	4196	28	following	follow	VBG
12350	4196	29	:	:	:
12350	4196	30	Grate	grate	VB
12350	4196	31	some	some	DT
12350	4196	32	lebkuchen	lebkuchen	NN
12350	4196	33	or	or	CC
12350	4196	34	plain	plain	JJ
12350	4196	35	gingerbread	gingerbread	NN
12350	4196	36	;	;	:
12350	4196	37	add	add	VB
12350	4196	38	one	one	CD
12350	4196	39	-	-	HYPH
12350	4196	40	half	half	NN
12350	4196	41	cup	cup	NN
12350	4196	42	of	of	IN
12350	4196	43	almonds	almond	NNS
12350	4196	44	or	or	CC
12350	4196	45	nuts	nut	NNS
12350	4196	46	,	,	,
12350	4196	47	one	one	CD
12350	4196	48	cup	cup	NN
12350	4196	49	of	of	IN
12350	4196	50	seeded	seeded	JJ
12350	4196	51	raisins	raisin	NNS
12350	4196	52	and	and	CC
12350	4196	53	one	one	CD
12350	4196	54	cup	cup	NN
12350	4196	55	of	of	IN
12350	4196	56	cleaned	clean	VBN
12350	4196	57	currants	currant	NNS
12350	4196	58	.	.	.
12350	4197	1	Strew	Strew	VBD
12350	4197	2	these	these	DT
12350	4197	3	all	all	RB
12350	4197	4	over	over	IN
12350	4197	5	the	the	DT
12350	4197	6	dough	dough	NN
12350	4197	7	together	together	RB
12350	4197	8	with	with	IN
12350	4197	9	some	some	DT
12350	4197	10	brown	brown	JJ
12350	4197	11	sugar	sugar	NN
12350	4197	12	and	and	CC
12350	4197	13	a	a	DT
12350	4197	14	little	little	JJ
12350	4197	15	syrup	syrup	NN
12350	4197	16	.	.	.
12350	4198	1	Spice	spice	VB
12350	4198	2	with	with	IN
12350	4198	3	cinnamon	cinnamon	NN
12350	4198	4	and	and	CC
12350	4198	5	roll	roll	NN
12350	4198	6	.	.	.
12350	4199	1	Spread	Spread	VBN
12350	4199	2	with	with	IN
12350	4199	3	butter	butter	NN
12350	4199	4	and	and	CC
12350	4199	5	let	let	VB
12350	4199	6	it	-PRON-	PRP
12350	4199	7	rise	rise	VB
12350	4199	8	for	for	IN
12350	4199	9	an	an	DT
12350	4199	10	hour	hour	NN
12350	4199	11	.	.	.
12350	4200	1	Bake	bake	VB
12350	4200	2	brown	brown	JJ
12350	4200	3	.	.	.
12350	4201	1	WIENER	WIENER	NNP
12350	4201	2	STUDENTEN	STUDENTEN	NNP
12350	4201	3	KIPFEL	KIPFEL	NNP
12350	4201	4	Make	Make	NNP
12350	4201	5	dough	dough	NN
12350	4201	6	same	same	JJ
12350	4201	7	as	as	IN
12350	4201	8	for	for	IN
12350	4201	9	Wiener	Wiener	NNP
12350	4201	10	Kipfel	Kipfel	NNP
12350	4201	11	.	.	.
12350	4202	1	Roll	roll	VB
12350	4202	2	it	-PRON-	PRP
12350	4202	3	out	out	RP
12350	4202	4	quite	quite	RB
12350	4202	5	thin	thin	RB
12350	4202	6	on	on	IN
12350	4202	7	a	a	DT
12350	4202	8	well	well	RB
12350	4202	9	-	-	HYPH
12350	4202	10	floured	flour	VBN
12350	4202	11	board	board	NN
12350	4202	12	and	and	CC
12350	4202	13	let	let	VB
12350	4202	14	it	-PRON-	PRP
12350	4202	15	rise	rise	VB
12350	4202	16	.	.	.
12350	4203	1	Cut	cut	VB
12350	4203	2	also	also	RB
12350	4203	3	into	into	IN
12350	4203	4	triangles	triangle	NNS
12350	4203	5	(	(	-LRB-
12350	4203	6	before	before	IN
12350	4203	7	you	-PRON-	PRP
12350	4203	8	cut	cut	VBD
12350	4203	9	them	-PRON-	PRP
12350	4203	10	,	,	,
12350	4203	11	spread	spread	VBN
12350	4203	12	with	with	IN
12350	4203	13	melted	melted	JJ
12350	4203	14	butter	butter	NN
12350	4203	15	)	)	-RRB-
12350	4203	16	.	.	.
12350	4204	1	Mix	mix	VB
12350	4204	2	one	one	CD
12350	4204	3	cup	cup	NN
12350	4204	4	of	of	IN
12350	4204	5	chopped	chop	VBN
12350	4204	6	fresh	fresh	JJ
12350	4204	7	walnuts	walnut	NNS
12350	4204	8	with	with	IN
12350	4204	9	one	one	CD
12350	4204	10	cup	cup	NN
12350	4204	11	of	of	IN
12350	4204	12	brown	brown	NNP
12350	4204	13	sugar	sugar	NN
12350	4204	14	,	,	,
12350	4204	15	juice	juice	NN
12350	4204	16	of	of	IN
12350	4204	17	a	a	DT
12350	4204	18	lemon	lemon	NN
12350	4204	19	,	,	,
12350	4204	20	or	or	CC
12350	4204	21	grind	grind	VB
12350	4204	22	the	the	DT
12350	4204	23	nuts	nut	NNS
12350	4204	24	;	;	:
12350	4204	25	add	add	VB
12350	4204	26	cream	cream	NN
12350	4204	27	to	to	TO
12350	4204	28	make	make	VB
12350	4204	29	a	a	DT
12350	4204	30	paste	paste	NN
12350	4204	31	,	,	,
12350	4204	32	sugar	sugar	NN
12350	4204	33	to	to	TO
12350	4204	34	taste	taste	VB
12350	4204	35	and	and	CC
12350	4204	36	flavor	flavor	VB
12350	4204	37	with	with	IN
12350	4204	38	vanilla	vanilla	NN
12350	4204	39	,	,	,
12350	4204	40	and	and	CC
12350	4204	41	fill	fill	VB
12350	4204	42	the	the	DT
12350	4204	43	triangles	triangle	NNS
12350	4204	44	with	with	IN
12350	4204	45	the	the	DT
12350	4204	46	mixture	mixture	NN
12350	4204	47	.	.	.
12350	4205	1	Take	take	VB
12350	4205	2	up	up	RP
12350	4205	3	the	the	DT
12350	4205	4	three	three	CD
12350	4205	5	corners	corner	NNS
12350	4205	6	and	and	CC
12350	4205	7	pinch	pinch	VB
12350	4205	8	together	together	RB
12350	4205	9	tightly	tightly	RB
12350	4205	10	.	.	.
12350	4206	1	Set	Set	VBN
12350	4206	2	in	in	IN
12350	4206	3	well	well	RB
12350	4206	4	-	-	HYPH
12350	4206	5	buttered	butter	VBN
12350	4206	6	pans	pan	NNS
12350	4206	7	and	and	CC
12350	4206	8	let	let	VB
12350	4206	9	them	-PRON-	PRP
12350	4206	10	rise	rise	VB
12350	4206	11	again	again	RB
12350	4206	12	and	and	CC
12350	4206	13	spread	spread	VB
12350	4206	14	or	or	CC
12350	4206	15	brush	brush	VB
12350	4206	16	each	each	DT
12350	4206	17	one	one	NN
12350	4206	18	with	with	IN
12350	4206	19	melted	melted	JJ
12350	4206	20	butter	butter	NN
12350	4206	21	.	.	.
12350	4207	1	Bake	bake	VB
12350	4207	2	a	a	DT
12350	4207	3	light	light	JJ
12350	4207	4	brown	brown	NN
12350	4207	5	.	.	.
12350	4208	1	YEAST	yeast	NN
12350	4208	2	KRANTZ	KRANTZ	NNP
12350	4208	3	Take	take	VB
12350	4208	4	coffee	coffee	NN
12350	4208	5	cake	cake	NN
12350	4208	6	dough	dough	NN
12350	4208	7	,	,	,
12350	4208	8	add	add	VB
12350	4208	9	one	one	CD
12350	4208	10	-	-	HYPH
12350	4208	11	fourth	fourth	NN
12350	4208	12	cup	cup	NN
12350	4208	13	of	of	IN
12350	4208	14	washed	washed	JJ
12350	4208	15	currants	currant	NNS
12350	4208	16	.	.	.
12350	4209	1	Let	let	VB
12350	4209	2	rise	rise	NN
12350	4209	3	in	in	IN
12350	4209	4	warm	warm	JJ
12350	4209	5	place	place	NN
12350	4209	6	,	,	,
12350	4209	7	then	then	RB
12350	4209	8	toss	toss	VB
12350	4209	9	on	on	IN
12350	4209	10	floured	floured	JJ
12350	4209	11	board	board	NN
12350	4209	12	.	.	.
12350	4210	1	Divide	divide	VB
12350	4210	2	into	into	IN
12350	4210	3	three	three	CD
12350	4210	4	or	or	CC
12350	4210	5	four	four	CD
12350	4210	6	equal	equal	JJ
12350	4210	7	parts	part	NNS
12350	4210	8	,	,	,
12350	4210	9	roll	roll	VB
12350	4210	10	each	each	DT
12350	4210	11	part	part	NN
12350	4210	12	into	into	IN
12350	4210	13	a	a	DT
12350	4210	14	long	long	JJ
12350	4210	15	strand	strand	NN
12350	4210	16	and	and	CC
12350	4210	17	work	work	VB
12350	4210	18	the	the	DT
12350	4210	19	strands	strand	NNS
12350	4210	20	together	together	RB
12350	4210	21	to	to	TO
12350	4210	22	form	form	VB
12350	4210	23	one	one	CD
12350	4210	24	large	large	JJ
12350	4210	25	braid	braid	NN
12350	4210	26	.	.	.
12350	4211	1	Place	place	NN
12350	4211	2	braid	braid	VBN
12350	4211	3	in	in	IN
12350	4211	4	form	form	NN
12350	4211	5	of	of	IN
12350	4211	6	a	a	DT
12350	4211	7	circle	circle	NN
12350	4211	8	in	in	IN
12350	4211	9	greased	grease	VBN
12350	4211	10	baking	baking	NN
12350	4211	11	-	-	HYPH
12350	4211	12	pan	pan	NN
12350	4211	13	or	or	CC
12350	4211	14	twist	twist	VB
12350	4211	15	the	the	DT
12350	4211	16	braid	braid	NN
12350	4211	17	to	to	TO
12350	4211	18	resemble	resemble	VB
12350	4211	19	the	the	DT
12350	4211	20	figure	figure	NN
12350	4211	21	eight	eight	CD
12350	4211	22	,	,	,
12350	4211	23	pretzel	pretzel	VBZ
12350	4211	24	shape	shape	NN
12350	4211	25	.	.	.
12350	4212	1	Let	let	VB
12350	4212	2	rise	rise	VB
12350	4212	3	again	again	RB
12350	4212	4	in	in	IN
12350	4212	5	a	a	DT
12350	4212	6	warm	warm	JJ
12350	4212	7	place	place	NN
12350	4212	8	and	and	CC
12350	4212	9	bake	bake	VB
12350	4212	10	in	in	RP
12350	4212	11	a	a	DT
12350	4212	12	moderate	moderate	JJ
12350	4212	13	oven	oven	JJ
12350	4212	14	one	one	CD
12350	4212	15	-	-	HYPH
12350	4212	16	half	half	NN
12350	4212	17	hour	hour	NN
12350	4212	18	or	or	CC
12350	4212	19	until	until	IN
12350	4212	20	thoroughly	thoroughly	RB
12350	4212	21	done	do	VBN
12350	4212	22	.	.	.
12350	4213	1	Brush	brush	NN
12350	4213	2	with	with	IN
12350	4213	3	beaten	beat	VBN
12350	4213	4	eggs	egg	NNS
12350	4213	5	and	and	CC
12350	4213	6	sugar	sugar	NN
12350	4213	7	,	,	,
12350	4213	8	sprinkle	sprinkle	VB
12350	4213	9	with	with	IN
12350	4213	10	a	a	DT
12350	4213	11	few	few	JJ
12350	4213	12	chopped	chop	VBN
12350	4213	13	almonds	almond	NNS
12350	4213	14	.	.	.
12350	4214	1	Return	return	VB
12350	4214	2	to	to	IN
12350	4214	3	oven	oven	VB
12350	4214	4	to	to	TO
12350	4214	5	brown	brown	VB
12350	4214	6	slightly	slightly	RB
12350	4214	7	.	.	.
12350	4215	1	STOLLEN	STOLLEN	NNP
12350	4215	2	Sift	Sift	NNP
12350	4215	3	two	two	CD
12350	4215	4	pounds	pound	NNS
12350	4215	5	of	of	IN
12350	4215	6	flour	flour	NN
12350	4215	7	into	into	IN
12350	4215	8	a	a	DT
12350	4215	9	bowl	bowl	NN
12350	4215	10	and	and	CC
12350	4215	11	set	set	VB
12350	4215	12	a	a	DT
12350	4215	13	sponge	sponge	NN
12350	4215	14	in	in	IN
12350	4215	15	it	-PRON-	PRP
12350	4215	16	with	with	IN
12350	4215	17	one	one	CD
12350	4215	18	cake	cake	NN
12350	4215	19	of	of	IN
12350	4215	20	compressed	compress	VBN
12350	4215	21	yeast	yeast	NN
12350	4215	22	,	,	,
12350	4215	23	one	one	CD
12350	4215	24	teaspoon	teaspoon	NN
12350	4215	25	of	of	IN
12350	4215	26	salt	salt	NN
12350	4215	27	,	,	,
12350	4215	28	one	one	CD
12350	4215	29	pint	pint	NN
12350	4215	30	of	of	IN
12350	4215	31	lukewarm	lukewarm	JJ
12350	4215	32	milk	milk	NN
12350	4215	33	and	and	CC
12350	4215	34	one	one	CD
12350	4215	35	tablespoon	tablespoon	NN
12350	4215	36	of	of	IN
12350	4215	37	sugar	sugar	NN
12350	4215	38	.	.	.
12350	4216	1	When	when	WRB
12350	4216	2	this	this	DT
12350	4216	3	has	have	VBZ
12350	4216	4	risen	rise	VBN
12350	4216	5	,	,	,
12350	4216	6	add	add	VB
12350	4216	7	one	one	CD
12350	4216	8	-	-	HYPH
12350	4216	9	half	half	NN
12350	4216	10	pound	pound	NN
12350	4216	11	of	of	IN
12350	4216	12	creamed	creamed	JJ
12350	4216	13	butter	butter	NN
12350	4216	14	,	,	,
12350	4216	15	a	a	DT
12350	4216	16	quarter	quarter	NN
12350	4216	17	of	of	IN
12350	4216	18	a	a	DT
12350	4216	19	pound	pound	NN
12350	4216	20	of	of	IN
12350	4216	21	seeded	seeded	JJ
12350	4216	22	raisins	raisin	NNS
12350	4216	23	and	and	CC
12350	4216	24	one	one	CD
12350	4216	25	-	-	HYPH
12350	4216	26	quarter	quarter	NN
12350	4216	27	of	of	IN
12350	4216	28	a	a	DT
12350	4216	29	pound	pound	NN
12350	4216	30	of	of	IN
12350	4216	31	sugar	sugar	NN
12350	4216	32	,	,	,
12350	4216	33	yolks	yolk	NNS
12350	4216	34	of	of	IN
12350	4216	35	four	four	CD
12350	4216	36	eggs	egg	NNS
12350	4216	37	,	,	,
12350	4216	38	four	four	CD
12350	4216	39	ounces	ounce	NNS
12350	4216	40	of	of	IN
12350	4216	41	powdered	powdered	JJ
12350	4216	42	almonds	almond	NNS
12350	4216	43	,	,	,
12350	4216	44	and	and	CC
12350	4216	45	the	the	DT
12350	4216	46	grated	grate	VBN
12350	4216	47	peel	peel	NN
12350	4216	48	of	of	IN
12350	4216	49	a	a	DT
12350	4216	50	lemon	lemon	NN
12350	4216	51	.	.	.
12350	4217	1	Work	work	VB
12350	4217	2	all	all	RB
12350	4217	3	well	well	RB
12350	4217	4	,	,	,
12350	4217	5	beating	beat	VBG
12350	4217	6	with	with	IN
12350	4217	7	the	the	DT
12350	4217	8	hands	hand	NNS
12350	4217	9	,	,	,
12350	4217	10	not	not	RB
12350	4217	11	kneading	knead	VBG
12350	4217	12	.	.	.
12350	4218	1	Let	let	VB
12350	4218	2	this	this	DT
12350	4218	3	dough	dough	NN
12350	4218	4	rise	rise	VB
12350	4218	5	at	at	RB
12350	4218	6	least	least	RBS
12350	4218	7	three	three	CD
12350	4218	8	hours	hour	NNS
12350	4218	9	,	,	,
12350	4218	10	roll	roll	NN
12350	4218	11	,	,	,
12350	4218	12	press	press	VB
12350	4218	13	down	down	RP
12350	4218	14	the	the	DT
12350	4218	15	centre	centre	NN
12350	4218	16	and	and	CC
12350	4218	17	fold	fold	VB
12350	4218	18	over	over	RP
12350	4218	19	double	double	JJ
12350	4218	20	,	,	,
12350	4218	21	then	then	RB
12350	4218	22	form	form	VB
12350	4218	23	into	into	IN
12350	4218	24	one	one	CD
12350	4218	25	or	or	CC
12350	4218	26	two	two	CD
12350	4218	27	long	long	JJ
12350	4218	28	loaves	loaf	NNS
12350	4218	29	,	,	,
12350	4218	30	narrow	narrow	JJ
12350	4218	31	at	at	IN
12350	4218	32	the	the	DT
12350	4218	33	end	end	NN
12350	4218	34	.	.	.
12350	4219	1	Brush	brush	VB
12350	4219	2	the	the	DT
12350	4219	3	top	top	NN
12350	4219	4	with	with	IN
12350	4219	5	melted	melted	JJ
12350	4219	6	butter	butter	NN
12350	4219	7	,	,	,
12350	4219	8	let	let	VB
12350	4219	9	rise	rise	VB
12350	4219	10	again	again	RB
12350	4219	11	and	and	CC
12350	4219	12	bake	bake	VB
12350	4219	13	three	three	CD
12350	4219	14	-	-	HYPH
12350	4219	15	quarters	quarter	NNS
12350	4219	16	of	of	IN
12350	4219	17	an	an	DT
12350	4219	18	hour	hour	NN
12350	4219	19	in	in	IN
12350	4219	20	a	a	DT
12350	4219	21	moderate	moderate	JJ
12350	4219	22	oven	oven	NN
12350	4219	23	.	.	.
12350	4220	1	APPLE	APPLE	NNP
12350	4220	2	CAKE	CAKE	NNP
12350	4220	3	(	(	-LRB-
12350	4220	4	KUCHEN	KUCHEN	NNP
12350	4220	5	)	)	-RRB-
12350	4220	6	After	after	IN
12350	4220	7	the	the	DT
12350	4220	8	pan	pan	NN
12350	4220	9	is	be	VBZ
12350	4220	10	greased	grease	VBN
12350	4220	11	with	with	IN
12350	4220	12	butter	butter	NN
12350	4220	13	,	,	,
12350	4220	14	roll	roll	VB
12350	4220	15	out	out	RP
12350	4220	16	a	a	DT
12350	4220	17	piece	piece	NN
12350	4220	18	of	of	IN
12350	4220	19	dough	dough	NN
12350	4220	20	quite	quite	RB
12350	4220	21	thin	thin	JJ
12350	4220	22	,	,	,
12350	4220	23	lay	lie	VBD
12350	4220	24	it	-PRON-	PRP
12350	4220	25	in	in	IN
12350	4220	26	the	the	DT
12350	4220	27	pan	pan	NN
12350	4220	28	,	,	,
12350	4220	29	press	press	VB
12350	4220	30	a	a	DT
12350	4220	31	rim	rim	NN
12350	4220	32	out	out	IN
12350	4220	33	of	of	IN
12350	4220	34	the	the	DT
12350	4220	35	dough	dough	NN
12350	4220	36	all	all	RB
12350	4220	37	around	around	IN
12350	4220	38	the	the	DT
12350	4220	39	pan	pan	NN
12350	4220	40	and	and	CC
12350	4220	41	let	let	VB
12350	4220	42	it	-PRON-	PRP
12350	4220	43	rise	rise	VB
12350	4220	44	for	for	IN
12350	4220	45	about	about	RB
12350	4220	46	ten	ten	CD
12350	4220	47	minutes	minute	NNS
12350	4220	48	.	.	.
12350	4221	1	Pare	pare	VB
12350	4221	2	five	five	CD
12350	4221	3	large	large	JJ
12350	4221	4	apples	apple	NNS
12350	4221	5	,	,	,
12350	4221	6	core	core	NN
12350	4221	7	and	and	CC
12350	4221	8	quarter	quarter	VB
12350	4221	9	them	-PRON-	PRP
12350	4221	10	,	,	,
12350	4221	11	dipping	dip	VBG
12350	4221	12	each	each	DT
12350	4221	13	piece	piece	NN
12350	4221	14	in	in	IN
12350	4221	15	melted	melt	VBN
12350	4221	16	butter	butter	NN
12350	4221	17	before	before	IN
12350	4221	18	laying	lay	VBG
12350	4221	19	on	on	IN
12350	4221	20	the	the	DT
12350	4221	21	cake	cake	NN
12350	4221	22	,	,	,
12350	4221	23	sprinkle	sprinkle	VBP
12350	4221	24	bountifully	bountifully	RB
12350	4221	25	with	with	IN
12350	4221	26	sugar	sugar	NN
12350	4221	27	(	(	-LRB-
12350	4221	28	brown	brown	NNP
12350	4221	29	being	be	VBG
12350	4221	30	preferable	preferable	JJ
12350	4221	31	to	to	IN
12350	4221	32	white	white	JJ
12350	4221	33	for	for	IN
12350	4221	34	this	this	DT
12350	4221	35	purpose	purpose	NN
12350	4221	36	)	)	-RRB-
12350	4221	37	and	and	CC
12350	4221	38	cinnamon	cinnamon	NN
12350	4221	39	.	.	.
12350	4222	1	See	see	VB
12350	4222	2	that	that	IN
12350	4222	3	you	-PRON-	PRP
12350	4222	4	have	have	VBP
12350	4222	5	tart	tart	JJ
12350	4222	6	apples	apple	NNS
12350	4222	7	.	.	.
12350	4223	1	Leave	leave	VB
12350	4223	2	the	the	DT
12350	4223	3	cake	cake	NN
12350	4223	4	in	in	IN
12350	4223	5	the	the	DT
12350	4223	6	pans	pan	NNS
12350	4223	7	and	and	CC
12350	4223	8	cut	cut	VBD
12350	4223	9	out	out	RP
12350	4223	10	the	the	DT
12350	4223	11	pieces	piece	NNS
12350	4223	12	just	just	RB
12350	4223	13	as	as	IN
12350	4223	14	you	-PRON-	PRP
12350	4223	15	would	would	MD
12350	4223	16	want	want	VB
12350	4223	17	to	to	TO
12350	4223	18	serve	serve	VB
12350	4223	19	them	-PRON-	PRP
12350	4223	20	.	.	.
12350	4224	1	If	if	IN
12350	4224	2	they	-PRON-	PRP
12350	4224	3	stick	stick	VBP
12350	4224	4	to	to	IN
12350	4224	5	the	the	DT
12350	4224	6	pan	pan	NN
12350	4224	7	,	,	,
12350	4224	8	set	set	VBD
12350	4224	9	the	the	DT
12350	4224	10	pan	pan	NN
12350	4224	11	on	on	IN
12350	4224	12	top	top	NN
12350	4224	13	of	of	IN
12350	4224	14	the	the	DT
12350	4224	15	hot	hot	JJ
12350	4224	16	stove	stove	NN
12350	4224	17	for	for	IN
12350	4224	18	a	a	DT
12350	4224	19	minute	minute	NN
12350	4224	20	and	and	CC
12350	4224	21	the	the	DT
12350	4224	22	cake	cake	NN
12350	4224	23	will	will	MD
12350	4224	24	then	then	RB
12350	4224	25	come	come	VB
12350	4224	26	out	out	RP
12350	4224	27	.	.	.
12350	4225	1	CHEESE	cheese	NN
12350	4225	2	CAKE	CAKE	NNS
12350	4225	3	OR	or	CC
12350	4225	4	PIE	PIE	NNP
12350	4225	5	Take	take	VB
12350	4225	6	one	one	CD
12350	4225	7	and	and	CC
12350	4225	8	one	one	CD
12350	4225	9	-	-	HYPH
12350	4225	10	half	half	NN
12350	4225	11	cups	cup	NNS
12350	4225	12	of	of	IN
12350	4225	13	cheese	cheese	NN
12350	4225	14	,	,	,
12350	4225	15	rub	rub	VB
12350	4225	16	smooth	smooth	JJ
12350	4225	17	with	with	IN
12350	4225	18	a	a	DT
12350	4225	19	silver	silver	JJ
12350	4225	20	or	or	CC
12350	4225	21	wooden	wooden	JJ
12350	4225	22	spoon	spoon	NN
12350	4225	23	through	through	IN
12350	4225	24	a	a	DT
12350	4225	25	colander	colander	NN
12350	4225	26	or	or	CC
12350	4225	27	sieve	sieve	VB
12350	4225	28	,	,	,
12350	4225	29	then	then	RB
12350	4225	30	rub	rub	VB
12350	4225	31	a	a	DT
12350	4225	32	piece	piece	NN
12350	4225	33	of	of	IN
12350	4225	34	sweet	sweet	JJ
12350	4225	35	butter	butter	NN
12350	4225	36	the	the	DT
12350	4225	37	size	size	NN
12350	4225	38	of	of	IN
12350	4225	39	an	an	DT
12350	4225	40	egg	egg	NN
12350	4225	41	to	to	IN
12350	4225	42	a	a	DT
12350	4225	43	cream	cream	NN
12350	4225	44	,	,	,
12350	4225	45	add	add	VB
12350	4225	46	gradually	gradually	RB
12350	4225	47	one	one	CD
12350	4225	48	-	-	HYPH
12350	4225	49	half	half	NN
12350	4225	50	cup	cup	NN
12350	4225	51	of	of	IN
12350	4225	52	sugar	sugar	NN
12350	4225	53	and	and	CC
12350	4225	54	the	the	DT
12350	4225	55	yolks	yolk	NNS
12350	4225	56	of	of	IN
12350	4225	57	three	three	CD
12350	4225	58	eggs	egg	NNS
12350	4225	59	,	,	,
12350	4225	60	a	a	DT
12350	4225	61	pinch	pinch	NN
12350	4225	62	of	of	IN
12350	4225	63	salt	salt	NN
12350	4225	64	,	,	,
12350	4225	65	grate	grate	VB
12350	4225	66	in	in	IN
12350	4225	67	the	the	DT
12350	4225	68	peel	peel	NN
12350	4225	69	of	of	IN
12350	4225	70	a	a	DT
12350	4225	71	lemon	lemon	NN
12350	4225	72	,	,	,
12350	4225	73	one	one	CD
12350	4225	74	-	-	HYPH
12350	4225	75	half	half	NN
12350	4225	76	cup	cup	NN
12350	4225	77	of	of	IN
12350	4225	78	cleaned	clean	VBN
12350	4225	79	currants	currant	NNS
12350	4225	80	and	and	CC
12350	4225	81	a	a	DT
12350	4225	82	little	little	JJ
12350	4225	83	citron	citron	NN
12350	4225	84	cut	cut	VBN
12350	4225	85	up	up	RP
12350	4225	86	very	very	RB
12350	4225	87	fine	fine	JJ
12350	4225	88	.	.	.
12350	4226	1	Line	line	NN
12350	4226	2	two	two	CD
12350	4226	3	pie	pie	NN
12350	4226	4	-	-	HYPH
12350	4226	5	plates	plate	NNS
12350	4226	6	with	with	IN
12350	4226	7	some	some	DT
12350	4226	8	kuchen	kuchen	NN
12350	4226	9	dough	dough	NN
12350	4226	10	or	or	CC
12350	4226	11	pie	pie	NN
12350	4226	12	dough	dough	NN
12350	4226	13	(	(	-LRB-
12350	4226	14	See	see	VB
12350	4226	15	"	"	``
12350	4226	16	Coffee	Coffee	NNP
12350	4226	17	Cakes	Cakes	NNPS
12350	4226	18	(	(	-LRB-
12350	4226	19	Kuchen	Kuchen	NNP
12350	4226	20	)	)	-RRB-
12350	4226	21	"	"	''
12350	4226	22	)	)	-RRB-
12350	4226	23	,	,	,
12350	4226	24	roll	roll	VB
12350	4226	25	it	-PRON-	PRP
12350	4226	26	out	out	RP
12350	4226	27	quite	quite	RB
12350	4226	28	thin	thin	JJ
12350	4226	29	,	,	,
12350	4226	30	butter	butter	VB
12350	4226	31	the	the	DT
12350	4226	32	pie	pie	NN
12350	4226	33	-	-	HYPH
12350	4226	34	plates	plate	NNS
12350	4226	35	quite	quite	RB
12350	4226	36	heavily	heavily	RB
12350	4226	37	,	,	,
12350	4226	38	and	and	CC
12350	4226	39	let	let	VB
12350	4226	40	the	the	DT
12350	4226	41	dough	dough	NN
12350	4226	42	in	in	IN
12350	4226	43	them	-PRON-	PRP
12350	4226	44	rise	rise	VBP
12350	4226	45	at	at	IN
12350	4226	46	least	least	JJS
12350	4226	47	a	a	DT
12350	4226	48	quarter	quarter	NN
12350	4226	49	of	of	IN
12350	4226	50	an	an	DT
12350	4226	51	hour	hour	NN
12350	4226	52	before	before	IN
12350	4226	53	putting	put	VBG
12350	4226	54	in	in	RP
12350	4226	55	the	the	DT
12350	4226	56	cheese	cheese	NN
12350	4226	57	mixture	mixture	NN
12350	4226	58	,	,	,
12350	4226	59	for	for	IN
12350	4226	60	it	-PRON-	PRP
12350	4226	61	must	must	MD
12350	4226	62	be	be	VB
12350	4226	63	baked	bake	VBN
12350	4226	64	immediately	immediately	RB
12350	4226	65	after	after	IN
12350	4226	66	the	the	DT
12350	4226	67	cheese	cheese	NN
12350	4226	68	is	be	VBZ
12350	4226	69	put	put	VBN
12350	4226	70	in	in	RP
12350	4226	71	,	,	,
12350	4226	72	and	and	CC
12350	4226	73	just	just	RB
12350	4226	74	before	before	IN
12350	4226	75	you	-PRON-	PRP
12350	4226	76	put	put	VBP
12350	4226	77	the	the	DT
12350	4226	78	cheese	cheese	NN
12350	4226	79	into	into	IN
12350	4226	80	the	the	DT
12350	4226	81	plates	plate	NNS
12350	4226	82	whip	whip	VB
12350	4226	83	up	up	RP
12350	4226	84	the	the	DT
12350	4226	85	whites	white	NNS
12350	4226	86	of	of	IN
12350	4226	87	the	the	DT
12350	4226	88	eggs	egg	NNS
12350	4226	89	to	to	IN
12350	4226	90	a	a	DT
12350	4226	91	very	very	RB
12350	4226	92	stiff	stiff	JJ
12350	4226	93	froth	froth	NN
12350	4226	94	and	and	CC
12350	4226	95	stir	stir	VB
12350	4226	96	through	through	IN
12350	4226	97	the	the	DT
12350	4226	98	cheese	cheese	NN
12350	4226	99	mixture	mixture	NN
12350	4226	100	.	.	.
12350	4227	1	CHERRY	cherry	NN
12350	4227	2	CAKE	CAKE	NNS
12350	4227	3	Line	line	NN
12350	4227	4	a	a	DT
12350	4227	5	cake	cake	NN
12350	4227	6	-	-	HYPH
12350	4227	7	pan	pan	NN
12350	4227	8	,	,	,
12350	4227	9	which	which	WDT
12350	4227	10	has	have	VBZ
12350	4227	11	been	be	VBN
12350	4227	12	well	well	RB
12350	4227	13	-	-	HYPH
12350	4227	14	buttered	butter	VBN
12350	4227	15	,	,	,
12350	4227	16	with	with	IN
12350	4227	17	a	a	DT
12350	4227	18	thin	thin	JJ
12350	4227	19	layer	layer	NN
12350	4227	20	of	of	IN
12350	4227	21	kuchen	kuchen	NNP
12350	4227	22	dough	dough	NN
12350	4227	23	.	.	.
12350	4228	1	Stone	stone	NN
12350	4228	2	two	two	CD
12350	4228	3	pounds	pound	NNS
12350	4228	4	of	of	IN
12350	4228	5	cherries	cherry	NNS
12350	4228	6	and	and	CC
12350	4228	7	lay	lie	VBD
12350	4228	8	them	-PRON-	PRP
12350	4228	9	on	on	IN
12350	4228	10	a	a	DT
12350	4228	11	sieve	sieve	NN
12350	4228	12	with	with	IN
12350	4228	13	a	a	DT
12350	4228	14	dish	dish	NN
12350	4228	15	underneath	underneath	RB
12350	4228	16	to	to	TO
12350	4228	17	catch	catch	VB
12350	4228	18	the	the	DT
12350	4228	19	juice	juice	NN
12350	4228	20	.	.	.
12350	4229	1	Sprinkle	sprinkle	VB
12350	4229	2	sugar	sugar	NN
12350	4229	3	over	over	IN
12350	4229	4	them	-PRON-	PRP
12350	4229	5	and	and	CC
12350	4229	6	bake	bake	VBP
12350	4229	7	.	.	.
12350	4230	1	In	in	IN
12350	4230	2	the	the	DT
12350	4230	3	meantime	meantime	NN
12350	4230	4	beat	beat	VBD
12350	4230	5	up	up	RP
12350	4230	6	four	four	CD
12350	4230	7	eggs	egg	NNS
12350	4230	8	with	with	IN
12350	4230	9	a	a	DT
12350	4230	10	cup	cup	NN
12350	4230	11	of	of	IN
12350	4230	12	sugar	sugar	NN
12350	4230	13	,	,	,
12350	4230	14	beat	beat	VBN
12350	4230	15	until	until	IN
12350	4230	16	light	light	NN
12350	4230	17	and	and	CC
12350	4230	18	add	add	VB
12350	4230	19	the	the	DT
12350	4230	20	cherry	cherry	NN
12350	4230	21	juice	juice	NN
12350	4230	22	.	.	.
12350	4231	1	Draw	draw	VB
12350	4231	2	the	the	DT
12350	4231	3	kuchen	kuchen	NN
12350	4231	4	to	to	IN
12350	4231	5	the	the	DT
12350	4231	6	oven	oven	JJ
12350	4231	7	door	door	NN
12350	4231	8	,	,	,
12350	4231	9	pour	pour	VB
12350	4231	10	this	this	DT
12350	4231	11	mixture	mixture	NN
12350	4231	12	over	over	IN
12350	4231	13	it	-PRON-	PRP
12350	4231	14	and	and	CC
12350	4231	15	bake	bake	VB
12350	4231	16	.	.	.
12350	4232	1	PEACH	PEACH	NNP
12350	4232	2	KUCHEN	kuchen	NN
12350	4232	3	Grease	grease	VB
12350	4232	4	your	-PRON-	PRP$
12350	4232	5	cake	cake	NN
12350	4232	6	-	-	HYPH
12350	4232	7	pans	pan	NNS
12350	4232	8	thoroughly	thoroughly	RB
12350	4232	9	with	with	IN
12350	4232	10	good	good	JJ
12350	4232	11	clarified	clarify	VBN
12350	4232	12	butter	butter	NN
12350	4232	13	,	,	,
12350	4232	14	then	then	RB
12350	4232	15	line	line	VB
12350	4232	16	them	-PRON-	PRP
12350	4232	17	with	with	IN
12350	4232	18	a	a	DT
12350	4232	19	rich	rich	JJ
12350	4232	20	coffee	coffee	NN
12350	4232	21	cake	cake	NN
12350	4232	22	dough	dough	NN
12350	4232	23	which	which	WDT
12350	4232	24	has	have	VBZ
12350	4232	25	been	be	VBN
12350	4232	26	rolled	roll	VBN
12350	4232	27	very	very	RB
12350	4232	28	thin	thin	JJ
12350	4232	29	and	and	CC
12350	4232	30	set	set	VBN
12350	4232	31	in	in	IN
12350	4232	32	a	a	DT
12350	4232	33	warm	warm	JJ
12350	4232	34	place	place	NN
12350	4232	35	to	to	TO
12350	4232	36	rise	rise	VB
12350	4232	37	.	.	.
12350	4233	1	Then	then	RB
12350	4233	2	pare	pare	NN
12350	4233	3	and	and	CC
12350	4233	4	quarter	quarter	NN
12350	4233	5	enough	enough	JJ
12350	4233	6	peaches	peach	NNS
12350	4233	7	to	to	TO
12350	4233	8	cover	cover	VB
12350	4233	9	the	the	DT
12350	4233	10	dough	dough	NN
12350	4233	11	.	.	.
12350	4234	1	Lay	lay	VB
12350	4234	2	the	the	DT
12350	4234	3	peaches	peach	NNS
12350	4234	4	in	in	IN
12350	4234	5	rows	row	NNS
12350	4234	6	and	and	CC
12350	4234	7	sweeten	sweeten	VB
12350	4234	8	and	and	CC
12350	4234	9	set	set	VBN
12350	4234	10	in	in	RP
12350	4234	11	oven	oven	NN
12350	4234	12	to	to	TO
12350	4234	13	bake	bake	VB
12350	4234	14	.	.	.
12350	4235	1	Make	make	VB
12350	4235	2	a	a	DT
12350	4235	3	meringue	meringue	NN
12350	4235	4	quickly	quickly	RB
12350	4235	5	as	as	IN
12350	4235	6	possible	possible	JJ
12350	4235	7	and	and	CC
12350	4235	8	pour	pour	VB
12350	4235	9	over	over	IN
12350	4235	10	the	the	DT
12350	4235	11	cakes	cake	NNS
12350	4235	12	and	and	CC
12350	4235	13	bake	bake	VB
12350	4235	14	a	a	DT
12350	4235	15	light	light	JJ
12350	4235	16	brown	brown	NN
12350	4235	17	.	.	.
12350	4236	1	FRESH	FRESH	NNP
12350	4236	2	PRUNE	PRUNE	NNP
12350	4236	3	CAKE	CAKE	NNS
12350	4236	4	(	(	-LRB-
12350	4236	5	KUCHEN	KUCHEN	NNP
12350	4236	6	)	)	-RRB-
12350	4236	7	Line	Line	NNP
12350	4236	8	a	a	DT
12350	4236	9	greased	greased	JJ
12350	4236	10	biscuit	biscuit	NN
12350	4236	11	-	-	HYPH
12350	4236	12	pan	pan	NN
12350	4236	13	with	with	IN
12350	4236	14	some	some	DT
12350	4236	15	of	of	IN
12350	4236	16	the	the	DT
12350	4236	17	coffee	coffee	NN
12350	4236	18	cake	cake	NN
12350	4236	19	dough	dough	NN
12350	4236	20	.	.	.
12350	4237	1	Roll	roll	VB
12350	4237	2	the	the	DT
12350	4237	3	dough	dough	NN
12350	4237	4	thin	thin	RB
12350	4237	5	and	and	CC
12350	4237	6	let	let	VB
12350	4237	7	it	-PRON-	PRP
12350	4237	8	come	come	VB
12350	4237	9	up	up	RP
12350	4237	10	on	on	IN
12350	4237	11	the	the	DT
12350	4237	12	sides	side	NNS
12350	4237	13	of	of	IN
12350	4237	14	the	the	DT
12350	4237	15	pan	pan	NN
12350	4237	16	,	,	,
12350	4237	17	then	then	RB
12350	4237	18	set	set	VB
12350	4237	19	aside	aside	RB
12350	4237	20	to	to	TO
12350	4237	21	rise	rise	VB
12350	4237	22	.	.	.
12350	4238	1	When	when	WRB
12350	4238	2	risen	rise	VBN
12350	4238	3	,	,	,
12350	4238	4	cut	cut	VBD
12350	4238	5	the	the	DT
12350	4238	6	prunes	prune	NNS
12350	4238	7	in	in	IN
12350	4238	8	halves	half	NNS
12350	4238	9	(	(	-LRB-
12350	4238	10	they	-PRON-	PRP
12350	4238	11	must	must	MD
12350	4238	12	be	be	VB
12350	4238	13	the	the	DT
12350	4238	14	fresh	fresh	JJ
12350	4238	15	ones	one	NNS
12350	4238	16	,	,	,
12350	4238	17	not	not	RB
12350	4238	18	dried	dry	VBN
12350	4238	19	)	)	-RRB-
12350	4238	20	,	,	,
12350	4238	21	lay	lie	VBD
12350	4238	22	in	in	IN
12350	4238	23	rows	row	NNS
12350	4238	24	thickly	thickly	RB
12350	4238	25	and	and	CC
12350	4238	26	close	close	VB
12350	4238	27	together	together	RB
12350	4238	28	all	all	RB
12350	4238	29	over	over	IN
12350	4238	30	the	the	DT
12350	4238	31	bottom	bottom	NN
12350	4238	32	of	of	IN
12350	4238	33	the	the	DT
12350	4238	34	pan	pan	NN
12350	4238	35	,	,	,
12350	4238	36	do	do	VBP
12350	4238	37	not	not	RB
12350	4238	38	leave	leave	VB
12350	4238	39	any	any	DT
12350	4238	40	space	space	NN
12350	4238	41	between	between	IN
12350	4238	42	the	the	DT
12350	4238	43	prunes	prune	NNS
12350	4238	44	.	.	.
12350	4239	1	Sprinkle	sprinkle	VB
12350	4239	2	very	very	RB
12350	4239	3	thickly	thickly	RB
12350	4239	4	with	with	IN
12350	4239	5	sugar	sugar	NN
12350	4239	6	,	,	,
12350	4239	7	lightly	lightly	RB
12350	4239	8	with	with	IN
12350	4239	9	cinnamon	cinnamon	NN
12350	4239	10	,	,	,
12350	4239	11	and	and	CC
12350	4239	12	lay	lie	VBD
12350	4239	13	bits	bit	NNS
12350	4239	14	of	of	IN
12350	4239	15	fresh	fresh	JJ
12350	4239	16	butter	butter	NN
12350	4239	17	all	all	RB
12350	4239	18	over	over	IN
12350	4239	19	the	the	DT
12350	4239	20	top	top	NN
12350	4239	21	.	.	.
12350	4240	1	Bake	bake	VB
12350	4240	2	until	until	IN
12350	4240	3	done	do	VBN
12350	4240	4	in	in	IN
12350	4240	5	a	a	DT
12350	4240	6	moderately	moderately	RB
12350	4240	7	hot	hot	JJ
12350	4240	8	oven	oven	NN
12350	4240	9	.	.	.
12350	4241	1	PRUNE	PRUNE	NNP
12350	4241	2	CAKE	CAKE	NNP
12350	4241	3	(	(	-LRB-
12350	4241	4	KUCHEN	KUCHEN	NNP
12350	4241	5	)	)	-RRB-
12350	4241	6	Line	line	NN
12350	4241	7	one	one	CD
12350	4241	8	or	or	CC
12350	4241	9	two	two	CD
12350	4241	10	plates	plate	NNS
12350	4241	11	with	with	IN
12350	4241	12	a	a	DT
12350	4241	13	thin	thin	JJ
12350	4241	14	roll	roll	NN
12350	4241	15	of	of	IN
12350	4241	16	kuchen	kuchen	NNP
12350	4241	17	dough	dough	NN
12350	4241	18	and	and	CC
12350	4241	19	let	let	VB
12350	4241	20	it	-PRON-	PRP
12350	4241	21	rise	rise	VB
12350	4241	22	again	again	RB
12350	4241	23	in	in	IN
12350	4241	24	the	the	DT
12350	4241	25	pans	pan	NNS
12350	4241	26	which	which	WDT
12350	4241	27	have	have	VBP
12350	4241	28	been	be	VBN
12350	4241	29	heavily	heavily	RB
12350	4241	30	greased	grease	VBN
12350	4241	31	.	.	.
12350	4242	1	Have	have	VBP
12350	4242	2	some	some	DT
12350	4242	3	prunes	prune	NNS
12350	4242	4	boiled	boil	VBN
12350	4242	5	very	very	RB
12350	4242	6	soft	soft	JJ
12350	4242	7	,	,	,
12350	4242	8	take	take	VB
12350	4242	9	out	out	RP
12350	4242	10	the	the	DT
12350	4242	11	kernels	kernel	NNS
12350	4242	12	,	,	,
12350	4242	13	mash	mash	VB
12350	4242	14	them	-PRON-	PRP
12350	4242	15	until	until	IN
12350	4242	16	like	like	UH
12350	4242	17	mush	mush	NN
12350	4242	18	,	,	,
12350	4242	19	sweeten	sweeten	VBP
12350	4242	20	to	to	TO
12350	4242	21	taste	taste	VB
12350	4242	22	,	,	,
12350	4242	23	add	add	VB
12350	4242	24	cinnamon	cinnamon	NN
12350	4242	25	and	and	CC
12350	4242	26	grated	grate	VBN
12350	4242	27	peel	peel	NN
12350	4242	28	of	of	IN
12350	4242	29	a	a	DT
12350	4242	30	lemon	lemon	NN
12350	4242	31	or	or	CC
12350	4242	32	lemon	lemon	NN
12350	4242	33	juice	juice	NN
12350	4242	34	,	,	,
12350	4242	35	put	put	VBN
12350	4242	36	in	in	IN
12350	4242	37	the	the	DT
12350	4242	38	lined	line	VBN
12350	4242	39	pie	pie	NN
12350	4242	40	-	-	HYPH
12350	4242	41	plates	plate	NNS
12350	4242	42	and	and	CC
12350	4242	43	bake	bake	VB
12350	4242	44	immediately	immediately	RB
12350	4242	45	.	.	.
12350	4243	1	Serve	serve	VB
12350	4243	2	with	with	IN
12350	4243	3	whipped	whip	VBN
12350	4243	4	cream	cream	NN
12350	4243	5	,	,	,
12350	4243	6	sweetened	sweeten	VBN
12350	4243	7	and	and	CC
12350	4243	8	flavored	flavor	VBN
12350	4243	9	.	.	.
12350	4244	1	HUCKLEBERRY	HUCKLEBERRY	NNP
12350	4244	2	KUCHEN	KUCHEN	NNP
12350	4244	3	Line	line	NN
12350	4244	4	your	-PRON-	PRP$
12350	4244	5	cake	cake	NN
12350	4244	6	-	-	HYPH
12350	4244	7	pans	pan	NNS
12350	4244	8	,	,	,
12350	4244	9	which	which	WDT
12350	4244	10	should	should	MD
12350	4244	11	be	be	VB
12350	4244	12	long	long	JJ
12350	4244	13	and	and	CC
12350	4244	14	narrow	narrow	JJ
12350	4244	15	,	,	,
12350	4244	16	with	with	IN
12350	4244	17	a	a	DT
12350	4244	18	rich	rich	JJ
12350	4244	19	kuchen	kuchen	NN
12350	4244	20	dough	dough	NN
12350	4244	21	,	,	,
12350	4244	22	having	have	VBG
12350	4244	23	previously	previously	RB
12350	4244	24	greased	grease	VBN
12350	4244	25	them	-PRON-	PRP
12350	4244	26	well	well	RB
12350	4244	27	.	.	.
12350	4245	1	Make	make	VB
12350	4245	2	a	a	DT
12350	4245	3	paste	paste	NN
12350	4245	4	of	of	IN
12350	4245	5	cornstarch	cornstarch	NN
12350	4245	6	,	,	,
12350	4245	7	one	one	CD
12350	4245	8	cup	cup	NN
12350	4245	9	of	of	IN
12350	4245	10	milk	milk	NN
12350	4245	11	,	,	,
12350	4245	12	one	one	CD
12350	4245	13	tablespoon	tablespoon	NN
12350	4245	14	of	of	IN
12350	4245	15	butter	butter	NN
12350	4245	16	and	and	CC
12350	4245	17	one	one	CD
12350	4245	18	teaspoon	teaspoon	NN
12350	4245	19	of	of	IN
12350	4245	20	cornstarch	cornstarch	NN
12350	4245	21	wet	wet	NNP
12350	4245	22	with	with	IN
12350	4245	23	cold	cold	JJ
12350	4245	24	milk	milk	NN
12350	4245	25	.	.	.
12350	4246	1	Boil	boil	VB
12350	4246	2	until	until	IN
12350	4246	3	thick	thick	JJ
12350	4246	4	,	,	,
12350	4246	5	sweeten	sweeten	VB
12350	4246	6	and	and	CC
12350	4246	7	flavor	flavor	VBP
12350	4246	8	with	with	IN
12350	4246	9	vanilla	vanilla	NN
12350	4246	10	and	and	CC
12350	4246	11	spread	spread	VBD
12350	4246	12	on	on	IN
12350	4246	13	top	top	NN
12350	4246	14	of	of	IN
12350	4246	15	the	the	DT
12350	4246	16	cake	cake	NN
12350	4246	17	dough	dough	NN
12350	4246	18	,	,	,
12350	4246	19	then	then	RB
12350	4246	20	sprinkle	sprinkle	VB
12350	4246	21	thickly	thickly	RB
12350	4246	22	with	with	IN
12350	4246	23	huckleberries	huckleberry	NNS
12350	4246	24	which	which	WDT
12350	4246	25	have	have	VBP
12350	4246	26	been	be	VBN
12350	4246	27	carefully	carefully	RB
12350	4246	28	picked	pick	VBN
12350	4246	29	,	,	,
12350	4246	30	sugared	sugar	VBN
12350	4246	31	and	and	CC
12350	4246	32	sprinkled	sprinkle	VBN
12350	4246	33	with	with	IN
12350	4246	34	ground	ground	NN
12350	4246	35	cinnamon	cinnamon	NN
12350	4246	36	.	.	.
12350	4247	1	Bake	bake	VB
12350	4247	2	in	in	RP
12350	4247	3	a	a	DT
12350	4247	4	quick	quick	JJ
12350	4247	5	oven	oven	NN
12350	4247	6	.	.	.
12350	4248	1	HUCKLEBERRY	HUCKLEBERRY	NNP
12350	4248	2	PIE	PIE	NNP
12350	4248	3	Clean	Clean	NNP
12350	4248	4	,	,	,
12350	4248	5	pick	pick	VB
12350	4248	6	and	and	CC
12350	4248	7	wash	wash	VB
12350	4248	8	two	two	CD
12350	4248	9	cups	cup	NNS
12350	4248	10	of	of	IN
12350	4248	11	huckleberries	huckleberry	NNS
12350	4248	12	,	,	,
12350	4248	13	then	then	RB
12350	4248	14	drain	drain	VB
12350	4248	15	them	-PRON-	PRP
12350	4248	16	.	.	.
12350	4249	1	Beat	Beat	VBN
12350	4249	2	yolk	yolk	NN
12350	4249	3	of	of	IN
12350	4249	4	one	one	CD
12350	4249	5	egg	egg	NN
12350	4249	6	and	and	CC
12350	4249	7	two	two	CD
12350	4249	8	tablespoons	tablespoon	NNS
12350	4249	9	of	of	IN
12350	4249	10	sugar	sugar	NN
12350	4249	11	until	until	IN
12350	4249	12	light	light	NN
12350	4249	13	,	,	,
12350	4249	14	add	add	VB
12350	4249	15	one	one	CD
12350	4249	16	tablespoon	tablespoon	NN
12350	4249	17	of	of	IN
12350	4249	18	milk	milk	NN
12350	4249	19	,	,	,
12350	4249	20	then	then	RB
12350	4249	21	the	the	DT
12350	4249	22	drained	drain	VBN
12350	4249	23	berries	berry	NNS
12350	4249	24	.	.	.
12350	4250	1	Line	line	NN
12350	4250	2	one	one	CD
12350	4250	3	pie	pie	NN
12350	4250	4	-	-	HYPH
12350	4250	5	plate	plate	NN
12350	4250	6	with	with	IN
12350	4250	7	rich	rich	JJ
12350	4250	8	pastry	pastry	NN
12350	4250	9	or	or	CC
12350	4250	10	cookie	cookie	NN
12350	4250	11	dough	dough	NN
12350	4250	12	,	,	,
12350	4250	13	pour	pour	VB
12350	4250	14	on	on	IN
12350	4250	15	it	-PRON-	PRP
12350	4250	16	the	the	DT
12350	4250	17	berry	berry	JJ
12350	4250	18	mixture	mixture	NN
12350	4250	19	,	,	,
12350	4250	20	put	put	VBN
12350	4250	21	in	in	IN
12350	4250	22	the	the	DT
12350	4250	23	oven	oven	NN
12350	4250	24	and	and	CC
12350	4250	25	bake	bake	VB
12350	4250	26	light	light	NNP
12350	4250	27	brown	brown	NNP
12350	4250	28	;	;	:
12350	4250	29	remove	remove	VB
12350	4250	30	from	from	IN
12350	4250	31	the	the	DT
12350	4250	32	oven	oven	NN
12350	4250	33	,	,	,
12350	4250	34	spread	spread	VBD
12350	4250	35	with	with	IN
12350	4250	36	a	a	DT
12350	4250	37	meringue	meringue	NN
12350	4250	38	made	make	VBN
12350	4250	39	of	of	IN
12350	4250	40	the	the	DT
12350	4250	41	white	white	NN
12350	4250	42	of	of	IN
12350	4250	43	the	the	DT
12350	4250	44	egg	egg	NNP
12350	4250	45	beaten	beat	VBN
12350	4250	46	stiff	stiff	JJ
12350	4250	47	,	,	,
12350	4250	48	and	and	CC
12350	4250	49	two	two	CD
12350	4250	50	tablespoons	tablespoon	NNS
12350	4250	51	of	of	IN
12350	4250	52	sugar	sugar	NN
12350	4250	53	added	add	VBD
12350	4250	54	.	.	.
12350	4251	1	Brown	Brown	NNP
12350	4251	2	nicely	nicely	RB
12350	4251	3	.	.	.
12350	4252	1	The	the	DT
12350	4252	2	white	white	NN
12350	4252	3	can	can	MD
12350	4252	4	be	be	VB
12350	4252	5	beaten	beat	VBN
12350	4252	6	with	with	IN
12350	4252	7	the	the	DT
12350	4252	8	yolk	yolk	NNP
12350	4252	9	and	and	CC
12350	4252	10	sugar	sugar	NN
12350	4252	11	,	,	,
12350	4252	12	if	if	IN
12350	4252	13	preferred	prefer	VBN
12350	4252	14	.	.	.
12350	4253	1	*	*	NFP
12350	4253	2	MUFFINS	muffin	NNS
12350	4253	3	AND	and	CC
12350	4253	4	BISCUITS	biscuit	NNS
12350	4253	5	*	*	NFP
12350	4253	6	BAKING	BAKING	NNP
12350	4253	7	-	-	HYPH
12350	4253	8	POWDER	POWDER	NNP
12350	4253	9	Put	put	VBP
12350	4253	10	eight	eight	CD
12350	4253	11	ounces	ounce	NNS
12350	4253	12	of	of	IN
12350	4253	13	bicarbonate	bicarbonate	NN
12350	4253	14	of	of	IN
12350	4253	15	soda	soda	NN
12350	4253	16	,	,	,
12350	4253	17	one	one	CD
12350	4253	18	ounce	ounce	NN
12350	4253	19	of	of	IN
12350	4253	20	tartaric	tartaric	JJ
12350	4253	21	acid	acid	NN
12350	4253	22	and	and	CC
12350	4253	23	one	one	CD
12350	4253	24	package	package	NN
12350	4253	25	of	of	IN
12350	4253	26	high	high	JJ
12350	4253	27	-	-	HYPH
12350	4253	28	grade	grade	NN
12350	4253	29	cornstarch	cornstarch	NN
12350	4253	30	together	together	RB
12350	4253	31	and	and	CC
12350	4253	32	sift	sift	VB
12350	4253	33	them	-PRON-	PRP
12350	4253	34	thoroughly	thoroughly	RB
12350	4253	35	five	five	CD
12350	4253	36	times	time	NNS
12350	4253	37	.	.	.
12350	4254	1	Keep	keep	VB
12350	4254	2	closely	closely	RB
12350	4254	3	covered	cover	VBN
12350	4254	4	in	in	IN
12350	4254	5	glass	glass	NN
12350	4254	6	jars	jar	NNS
12350	4254	7	or	or	CC
12350	4254	8	tin	tin	JJ
12350	4254	9	boxes	box	NNS
12350	4254	10	.	.	.
12350	4255	1	BAKING	BAKING	NNP
12350	4255	2	-	-	HYPH
12350	4255	3	POWDER	POWDER	NNP
12350	4255	4	BATTERS	batter	NNS
12350	4255	5	Batter	Batter	NNP
12350	4255	6	is	be	VBZ
12350	4255	7	a	a	DT
12350	4255	8	mixture	mixture	NN
12350	4255	9	of	of	IN
12350	4255	10	flour	flour	NN
12350	4255	11	with	with	IN
12350	4255	12	sufficient	sufficient	JJ
12350	4255	13	liquid	liquid	NN
12350	4255	14	to	to	TO
12350	4255	15	make	make	VB
12350	4255	16	it	-PRON-	PRP
12350	4255	17	thin	thin	JJ
12350	4255	18	enough	enough	RB
12350	4255	19	to	to	TO
12350	4255	20	be	be	VB
12350	4255	21	beaten	beat	VBN
12350	4255	22	.	.	.
12350	4256	1	Pour	pour	NN
12350	4256	2	-	-	HYPH
12350	4256	3	batter	batter	NN
12350	4256	4	requires	require	VBZ
12350	4256	5	one	one	CD
12350	4256	6	measure	measure	NN
12350	4256	7	of	of	IN
12350	4256	8	liquid	liquid	NN
12350	4256	9	to	to	IN
12350	4256	10	one	one	CD
12350	4256	11	measure	measure	NN
12350	4256	12	of	of	IN
12350	4256	13	flour	flour	NN
12350	4256	14	.	.	.
12350	4257	1	Drop	drop	NN
12350	4257	2	-	-	HYPH
12350	4257	3	batter	batter	NN
12350	4257	4	requires	require	VBZ
12350	4257	5	one	one	CD
12350	4257	6	measure	measure	NN
12350	4257	7	of	of	IN
12350	4257	8	liquid	liquid	NN
12350	4257	9	to	to	IN
12350	4257	10	two	two	CD
12350	4257	11	measures	measure	NNS
12350	4257	12	of	of	IN
12350	4257	13	flour	flour	NN
12350	4257	14	.	.	.
12350	4258	1	To	to	TO
12350	4258	2	make	make	VB
12350	4258	3	a	a	DT
12350	4258	4	batter	batter	NN
12350	4258	5	.	.	.
12350	4259	1	Sift	sift	VB
12350	4259	2	flour	flour	NN
12350	4259	3	before	before	IN
12350	4259	4	measuring	measure	VBG
12350	4259	5	.	.	.
12350	4260	1	Put	put	VB
12350	4260	2	flour	flour	NN
12350	4260	3	by	by	IN
12350	4260	4	spoonfuls	spoonful	NNS
12350	4260	5	into	into	IN
12350	4260	6	the	the	DT
12350	4260	7	cup	cup	NN
12350	4260	8	;	;	:
12350	4260	9	do	do	VB
12350	4260	10	not	not	RB
12350	4260	11	press	press	VB
12350	4260	12	or	or	CC
12350	4260	13	shake	shake	VB
12350	4260	14	down	down	RP
12350	4260	15	.	.	.
12350	4261	1	Mix	mix	VB
12350	4261	2	and	and	CC
12350	4261	3	sift	sift	VB
12350	4261	4	dry	dry	JJ
12350	4261	5	ingredients	ingredient	NNS
12350	4261	6	.	.	.
12350	4262	1	Measure	measure	NN
12350	4262	2	dry	dry	JJ
12350	4262	3	,	,	,
12350	4262	4	then	then	RB
12350	4262	5	liquid	liquid	JJ
12350	4262	6	ingredients	ingredient	NNS
12350	4262	7	,	,	,
12350	4262	8	shortening	shortening	NN
12350	4262	9	may	may	MD
12350	4262	10	be	be	VB
12350	4262	11	rubbed	rub	VBN
12350	4262	12	or	or	CC
12350	4262	13	chopped	chop	VBN
12350	4262	14	in	in	IN
12350	4262	15	while	while	JJ
12350	4262	16	cold	cold	JJ
12350	4262	17	,	,	,
12350	4262	18	or	or	CC
12350	4262	19	creamed	creamed	JJ
12350	4262	20	;	;	:
12350	4262	21	or	or	CC
12350	4262	22	it	-PRON-	PRP
12350	4262	23	may	may	MD
12350	4262	24	be	be	VB
12350	4262	25	melted	melt	VBN
12350	4262	26	and	and	CC
12350	4262	27	then	then	RB
12350	4262	28	added	add	VBN
12350	4262	29	to	to	IN
12350	4262	30	dry	dry	JJ
12350	4262	31	ingredients	ingredient	NNS
12350	4262	32	,	,	,
12350	4262	33	or	or	CC
12350	4262	34	added	add	VBN
12350	4262	35	after	after	IN
12350	4262	36	the	the	DT
12350	4262	37	liquid	liquid	NN
12350	4262	38	.	.	.
12350	4263	1	Use	use	VB
12350	4263	2	two	two	CD
12350	4263	3	teaspoons	teaspoon	NNS
12350	4263	4	of	of	IN
12350	4263	5	baking	baking	NN
12350	4263	6	-	-	HYPH
12350	4263	7	powder	powder	NN
12350	4263	8	to	to	IN
12350	4263	9	one	one	CD
12350	4263	10	cup	cup	NN
12350	4263	11	of	of	IN
12350	4263	12	flour	flour	NN
12350	4263	13	.	.	.
12350	4264	1	If	if	IN
12350	4264	2	eggs	egg	NNS
12350	4264	3	are	be	VBP
12350	4264	4	used	use	VBN
12350	4264	5	,	,	,
12350	4264	6	less	less	RBR
12350	4264	7	baking	baking	NN
12350	4264	8	-	-	HYPH
12350	4264	9	powder	powder	NN
12350	4264	10	will	will	MD
12350	4264	11	be	be	VB
12350	4264	12	required	require	VBN
12350	4264	13	.	.	.
12350	4265	1	When	when	WRB
12350	4265	2	sour	sour	JJ
12350	4265	3	milk	milk	NN
12350	4265	4	is	be	VBZ
12350	4265	5	used	use	VBN
12350	4265	6	,	,	,
12350	4265	7	take	take	VB
12350	4265	8	one	one	CD
12350	4265	9	level	level	NN
12350	4265	10	teaspoon	teaspoon	NN
12350	4265	11	of	of	IN
12350	4265	12	soda	soda	NN
12350	4265	13	to	to	IN
12350	4265	14	a	a	DT
12350	4265	15	pint	pint	NN
12350	4265	16	of	of	IN
12350	4265	17	milk	milk	NN
12350	4265	18	;	;	:
12350	4265	19	when	when	WRB
12350	4265	20	molasses	molasses	NNP
12350	4265	21	is	be	VBZ
12350	4265	22	used	use	VBN
12350	4265	23	,	,	,
12350	4265	24	take	take	VB
12350	4265	25	one	one	CD
12350	4265	26	teaspoon	teaspoon	NN
12350	4265	27	of	of	IN
12350	4265	28	soda	soda	NN
12350	4265	29	or	or	CC
12350	4265	30	baking	baking	NN
12350	4265	31	-	-	HYPH
12350	4265	32	powder	powder	NN
12350	4265	33	to	to	IN
12350	4265	34	each	each	DT
12350	4265	35	cup	cup	NN
12350	4265	36	of	of	IN
12350	4265	37	molasses	molasse	NNS
12350	4265	38	.	.	.
12350	4266	1	Mix	mix	VB
12350	4266	2	dry	dry	JJ
12350	4266	3	materials	material	NNS
12350	4266	4	in	in	IN
12350	4266	5	one	one	CD
12350	4266	6	bowl	bowl	NN
12350	4266	7	and	and	CC
12350	4266	8	liquids	liquid	NNS
12350	4266	9	in	in	IN
12350	4266	10	another	another	DT
12350	4266	11	,	,	,
12350	4266	12	combine	combine	VB
12350	4266	13	them	-PRON-	PRP
12350	4266	14	quickly	quickly	RB
12350	4266	15	,	,	,
12350	4266	16	handle	handle	VBP
12350	4266	17	as	as	RB
12350	4266	18	little	little	JJ
12350	4266	19	as	as	IN
12350	4266	20	possible	possible	JJ
12350	4266	21	and	and	CC
12350	4266	22	put	put	VBD
12350	4266	23	at	at	RP
12350	4266	24	once	once	RB
12350	4266	25	into	into	IN
12350	4266	26	the	the	DT
12350	4266	27	oven	oven	NN
12350	4266	28	.	.	.
12350	4267	1	The	the	DT
12350	4267	2	oven	oven	NN
12350	4267	3	for	for	IN
12350	4267	4	baking	baking	NN
12350	4267	5	biscuits	biscuit	NNS
12350	4267	6	should	should	MD
12350	4267	7	be	be	VB
12350	4267	8	hot	hot	JJ
12350	4267	9	enough	enough	RB
12350	4267	10	to	to	TO
12350	4267	11	brown	brown	VB
12350	4267	12	a	a	DT
12350	4267	13	teaspoon	teaspoon	NN
12350	4267	14	of	of	IN
12350	4267	15	flour	flour	NN
12350	4267	16	in	in	IN
12350	4267	17	one	one	CD
12350	4267	18	minute	minute	NN
12350	4267	19	.	.	.
12350	4268	1	BROWN	BROWN	NNP
12350	4268	2	BREAD	BREAD	NNP
12350	4268	3	Mix	Mix	NNP
12350	4268	4	and	and	CC
12350	4268	5	sift	sift	VB
12350	4268	6	together	together	RB
12350	4268	7	one	one	CD
12350	4268	8	cup	cup	NN
12350	4268	9	each	each	DT
12350	4268	10	of	of	IN
12350	4268	11	rye	rye	NN
12350	4268	12	,	,	,
12350	4268	13	graham	graham	NNP
12350	4268	14	flour	flour	NN
12350	4268	15	,	,	,
12350	4268	16	corn	corn	NN
12350	4268	17	-	-	HYPH
12350	4268	18	meal	meal	NN
12350	4268	19	and	and	CC
12350	4268	20	one	one	CD
12350	4268	21	teaspoon	teaspoon	NN
12350	4268	22	of	of	IN
12350	4268	23	salt	salt	NN
12350	4268	24	.	.	.
12350	4269	1	Dissolve	dissolve	VB
12350	4269	2	one	one	CD
12350	4269	3	teaspoon	teaspoon	NN
12350	4269	4	of	of	IN
12350	4269	5	soda	soda	NN
12350	4269	6	in	in	IN
12350	4269	7	one	one	CD
12350	4269	8	cup	cup	NN
12350	4269	9	of	of	IN
12350	4269	10	molasses	molasse	NNS
12350	4269	11	.	.	.
12350	4270	1	Add	add	VB
12350	4270	2	alternately	alternately	RB
12350	4270	3	to	to	IN
12350	4270	4	flour	flour	NN
12350	4270	5	with	with	IN
12350	4270	6	two	two	CD
12350	4270	7	cups	cup	NNS
12350	4270	8	of	of	IN
12350	4270	9	sour	sour	JJ
12350	4270	10	milk	milk	NN
12350	4270	11	.	.	.
12350	4271	1	Grease	grease	VB
12350	4271	2	one	one	CD
12350	4271	3	-	-	HYPH
12350	4271	4	pound	pound	NN
12350	4271	5	baking	baking	NN
12350	4271	6	-	-	HYPH
12350	4271	7	powder	powder	NN
12350	4271	8	cans	can	NNS
12350	4271	9	,	,	,
12350	4271	10	put	put	VBN
12350	4271	11	in	in	IN
12350	4271	12	the	the	DT
12350	4271	13	dough	dough	NN
12350	4271	14	and	and	CC
12350	4271	15	boil	boil	VB
12350	4271	16	two	two	CD
12350	4271	17	and	and	CC
12350	4271	18	one	one	CD
12350	4271	19	-	-	HYPH
12350	4271	20	half	half	NN
12350	4271	21	hours	hour	NNS
12350	4271	22	,	,	,
12350	4271	23	keeping	keep	VBG
12350	4271	24	the	the	DT
12350	4271	25	water	water	NN
12350	4271	26	always	always	RB
12350	4271	27	three	three	CD
12350	4271	28	-	-	HYPH
12350	4271	29	fourths	fourth	NNS
12350	4271	30	up	up	RB
12350	4271	31	around	around	IN
12350	4271	32	the	the	DT
12350	4271	33	tins	tin	NNS
12350	4271	34	.	.	.
12350	4272	1	Turn	turn	VB
12350	4272	2	out	out	RP
12350	4272	3	on	on	IN
12350	4272	4	baking	baking	NN
12350	4272	5	-	-	HYPH
12350	4272	6	tins	tin	NNS
12350	4272	7	and	and	CC
12350	4272	8	place	place	NN
12350	4272	9	in	in	IN
12350	4272	10	the	the	DT
12350	4272	11	oven	oven	JJ
12350	4272	12	fifteen	fifteen	CD
12350	4272	13	minutes	minute	NNS
12350	4272	14	to	to	TO
12350	4272	15	brown	brown	VB
12350	4272	16	.	.	.
12350	4273	1	To	to	TO
12350	4273	2	be	be	VB
12350	4273	3	eaten	eat	VBN
12350	4273	4	warm	warm	JJ
12350	4273	5	,	,	,
12350	4273	6	whatever	whatever	WDT
12350	4273	7	is	be	VBZ
12350	4273	8	left	leave	VBN
12350	4273	9	over	over	RP
12350	4273	10	can	can	MD
12350	4273	11	be	be	VB
12350	4273	12	steamed	steam	VBN
12350	4273	13	again	again	RB
12350	4273	14	or	or	CC
12350	4273	15	toasted	toast	VBN
12350	4273	16	.	.	.
12350	4274	1	CORN	CORN	NNS
12350	4274	2	BREAD	BREAD	NNP
12350	4274	3	Mix	mix	NN
12350	4274	4	and	and	CC
12350	4274	5	sift	sift	VB
12350	4274	6	one	one	CD
12350	4274	7	cup	cup	NN
12350	4274	8	of	of	IN
12350	4274	9	corn	corn	NN
12350	4274	10	-	-	HYPH
12350	4274	11	meal	meal	NN
12350	4274	12	,	,	,
12350	4274	13	one	one	CD
12350	4274	14	cup	cup	NN
12350	4274	15	of	of	IN
12350	4274	16	flour	flour	NN
12350	4274	17	,	,	,
12350	4274	18	two	two	CD
12350	4274	19	tablespoons	tablespoon	NNS
12350	4274	20	of	of	IN
12350	4274	21	sugar	sugar	NN
12350	4274	22	,	,	,
12350	4274	23	one	one	CD
12350	4274	24	-	-	HYPH
12350	4274	25	half	half	NN
12350	4274	26	teaspoon	teaspoon	NN
12350	4274	27	of	of	IN
12350	4274	28	salt	salt	NN
12350	4274	29	,	,	,
12350	4274	30	three	three	CD
12350	4274	31	teaspoons	teaspoon	NNS
12350	4274	32	of	of	IN
12350	4274	33	baking	baking	NN
12350	4274	34	-	-	HYPH
12350	4274	35	powder	powder	NN
12350	4274	36	.	.	.
12350	4275	1	Melt	melt	VB
12350	4275	2	one	one	CD
12350	4275	3	tablespoon	tablespoon	NN
12350	4275	4	of	of	IN
12350	4275	5	butter	butter	NN
12350	4275	6	and	and	CC
12350	4275	7	add	add	VB
12350	4275	8	to	to	IN
12350	4275	9	one	one	CD
12350	4275	10	egg	egg	NN
12350	4275	11	;	;	:
12350	4275	12	mix	mix	VB
12350	4275	13	milk	milk	NN
12350	4275	14	and	and	CC
12350	4275	15	egg	egg	NN
12350	4275	16	and	and	CC
12350	4275	17	beat	beat	VBD
12350	4275	18	this	this	DT
12350	4275	19	into	into	IN
12350	4275	20	the	the	DT
12350	4275	21	dry	dry	JJ
12350	4275	22	ingredients	ingredient	NNS
12350	4275	23	,	,	,
12350	4275	24	pour	pour	VB
12350	4275	25	this	this	DT
12350	4275	26	mixture	mixture	NN
12350	4275	27	into	into	IN
12350	4275	28	well	well	RB
12350	4275	29	-	-	HYPH
12350	4275	30	greased	grease	VBN
12350	4275	31	tins	tin	NNS
12350	4275	32	and	and	CC
12350	4275	33	bake	bake	NN
12350	4275	34	in	in	RP
12350	4275	35	a	a	DT
12350	4275	36	hot	hot	JJ
12350	4275	37	oven	oven	JJ
12350	4275	38	one	one	CD
12350	4275	39	-	-	HYPH
12350	4275	40	half	half	NN
12350	4275	41	hour	hour	NN
12350	4275	42	.	.	.
12350	4276	1	Cut	cut	NN
12350	4276	2	in	in	IN
12350	4276	3	squares	square	NNS
12350	4276	4	and	and	CC
12350	4276	5	serve	serve	VB
12350	4276	6	hot	hot	JJ
12350	4276	7	.	.	.
12350	4277	1	Bake	bake	VB
12350	4277	2	in	in	IN
12350	4277	3	gem	gem	NN
12350	4277	4	tins	tin	NNS
12350	4277	5	if	if	IN
12350	4277	6	preferred	prefer	VBN
12350	4277	7	.	.	.
12350	4278	1	BRAN	bran	JJ
12350	4278	2	BREAD	BREAD	NNP
12350	4278	3	Sift	Sift	NNP
12350	4278	4	four	four	CD
12350	4278	5	teaspoons	teaspoon	NNS
12350	4278	6	of	of	IN
12350	4278	7	soda	soda	NN
12350	4278	8	,	,	,
12350	4278	9	two	two	CD
12350	4278	10	teaspoons	teaspoon	NNS
12350	4278	11	of	of	IN
12350	4278	12	salt	salt	NN
12350	4278	13	with	with	IN
12350	4278	14	four	four	CD
12350	4278	15	cups	cup	NNS
12350	4278	16	of	of	IN
12350	4278	17	white	white	JJ
12350	4278	18	flour	flour	NN
12350	4278	19	,	,	,
12350	4278	20	add	add	VB
12350	4278	21	four	four	CD
12350	4278	22	cups	cup	NNS
12350	4278	23	of	of	IN
12350	4278	24	bran	bran	NN
12350	4278	25	flour	flour	NN
12350	4278	26	and	and	CC
12350	4278	27	mix	mix	VB
12350	4278	28	well	well	RB
12350	4278	29	.	.	.
12350	4279	1	Add	add	VB
12350	4279	2	one	one	CD
12350	4279	3	cup	cup	NN
12350	4279	4	of	of	IN
12350	4279	5	molasses	molasse	NNS
12350	4279	6	and	and	CC
12350	4279	7	four	four	CD
12350	4279	8	cups	cup	NNS
12350	4279	9	of	of	IN
12350	4279	10	sweet	sweet	JJ
12350	4279	11	milk	milk	NN
12350	4279	12	.	.	.
12350	4280	1	Use	Use	NNP
12350	4280	2	chopped	chop	VBD
12350	4280	3	nuts	nut	NNS
12350	4280	4	or	or	CC
12350	4280	5	raisins	raisin	NNS
12350	4280	6	or	or	CC
12350	4280	7	both	both	DT
12350	4280	8	as	as	IN
12350	4280	9	desired	desire	VBN
12350	4280	10	.	.	.
12350	4281	1	This	this	DT
12350	4281	2	will	will	MD
12350	4281	3	make	make	VB
12350	4281	4	three	three	CD
12350	4281	5	or	or	CC
12350	4281	6	four	four	CD
12350	4281	7	flat	flat	JJ
12350	4281	8	loaves	loaf	NNS
12350	4281	9	.	.	.
12350	4282	1	Place	place	NN
12350	4282	2	in	in	IN
12350	4282	3	greased	greased	JJ
12350	4282	4	pans	pan	NNS
12350	4282	5	(	(	-LRB-
12350	4282	6	four	four	CD
12350	4282	7	and	and	CC
12350	4282	8	a	a	DT
12350	4282	9	half	half	NN
12350	4282	10	by	by	IN
12350	4282	11	nine	nine	CD
12350	4282	12	inches	inch	NNS
12350	4282	13	)	)	-RRB-
12350	4282	14	,	,	,
12350	4282	15	and	and	CC
12350	4282	16	bake	bake	VB
12350	4282	17	one	one	CD
12350	4282	18	hour	hour	NN
12350	4282	19	in	in	IN
12350	4282	20	a	a	DT
12350	4282	21	moderate	moderate	JJ
12350	4282	22	oven	oven	NN
12350	4282	23	.	.	.
12350	4283	1	JOHNNIE	JOHNNIE	NNP
12350	4283	2	CAKE	CAKE	NNS
12350	4283	3	Mix	mix	VBP
12350	4283	4	one	one	CD
12350	4283	5	cup	cup	NN
12350	4283	6	flour	flour	NN
12350	4283	7	and	and	CC
12350	4283	8	two	two	CD
12350	4283	9	cups	cup	NNS
12350	4283	10	corn	corn	NN
12350	4283	11	-	-	HYPH
12350	4283	12	meal	meal	NN
12350	4283	13	,	,	,
12350	4283	14	one	one	CD
12350	4283	15	heaping	heap	VBG
12350	4283	16	teaspoon	teaspoon	NN
12350	4283	17	of	of	IN
12350	4283	18	soda	soda	NN
12350	4283	19	,	,	,
12350	4283	20	one	one	CD
12350	4283	21	-	-	HYPH
12350	4283	22	half	half	NN
12350	4283	23	cup	cup	NN
12350	4283	24	sugar	sugar	NN
12350	4283	25	,	,	,
12350	4283	26	add	add	VB
12350	4283	27	two	two	CD
12350	4283	28	eggs	egg	NNS
12350	4283	29	beaten	beat	VBN
12350	4283	30	with	with	IN
12350	4283	31	one	one	CD
12350	4283	32	and	and	CC
12350	4283	33	one	one	CD
12350	4283	34	-	-	HYPH
12350	4283	35	half	half	NN
12350	4283	36	cups	cup	NNS
12350	4283	37	of	of	IN
12350	4283	38	buttermilk	buttermilk	NN
12350	4283	39	,	,	,
12350	4283	40	one	one	CD
12350	4283	41	half	half	JJ
12350	4283	42	cup	cup	NN
12350	4283	43	of	of	IN
12350	4283	44	molasses	molasse	NNS
12350	4283	45	and	and	CC
12350	4283	46	one	one	CD
12350	4283	47	-	-	HYPH
12350	4283	48	half	half	NN
12350	4283	49	cup	cup	NN
12350	4283	50	of	of	IN
12350	4283	51	shortening	shortening	NN
12350	4283	52	,	,	,
12350	4283	53	melted	melt	VBN
12350	4283	54	.	.	.
12350	4284	1	Beat	beat	VB
12350	4284	2	all	all	DT
12350	4284	3	ingredients	ingredient	NNS
12350	4284	4	as	as	RB
12350	4284	5	fast	fast	RB
12350	4284	6	as	as	IN
12350	4284	7	possible	possible	JJ
12350	4284	8	for	for	IN
12350	4284	9	a	a	DT
12350	4284	10	minute	minute	NN
12350	4284	11	.	.	.
12350	4285	1	Pour	pour	VB
12350	4285	2	the	the	DT
12350	4285	3	dough	dough	NN
12350	4285	4	into	into	IN
12350	4285	5	a	a	DT
12350	4285	6	warm	warm	JJ
12350	4285	7	,	,	,
12350	4285	8	well	well	RB
12350	4285	9	-	-	HYPH
12350	4285	10	buttered	butter	VBN
12350	4285	11	pan	pan	NN
12350	4285	12	and	and	CC
12350	4285	13	bake	bake	VB
12350	4285	14	quickly	quickly	RB
12350	4285	15	and	and	CC
12350	4285	16	steadily	steadily	RB
12350	4285	17	for	for	IN
12350	4285	18	half	half	PDT
12350	4285	19	an	an	DT
12350	4285	20	hour	hour	NN
12350	4285	21	.	.	.
12350	4286	1	The	the	DT
12350	4286	2	dough	dough	NN
12350	4286	3	should	should	MD
12350	4286	4	be	be	VB
12350	4286	5	as	as	RB
12350	4286	6	soft	soft	JJ
12350	4286	7	as	as	IN
12350	4286	8	gingerbread	gingerbread	NN
12350	4286	9	dough	dough	NN
12350	4286	10	.	.	.
12350	4287	1	Serve	serve	VB
12350	4287	2	hot	hot	JJ
12350	4287	3	.	.	.
12350	4288	1	EGGLESS	eggless	VBP
12350	4288	2	GINGERBREAD	GINGERBREAD	NNP
12350	4288	3	WITH	with	IN
12350	4288	4	CHEESE	cheese	NN
12350	4288	5	Sift	Sift	NNP
12350	4288	6	two	two	CD
12350	4288	7	cups	cup	NNS
12350	4288	8	of	of	IN
12350	4288	9	flour	flour	NN
12350	4288	10	,	,	,
12350	4288	11	one	one	CD
12350	4288	12	teaspoon	teaspoon	NN
12350	4288	13	of	of	IN
12350	4288	14	soda	soda	NN
12350	4288	15	,	,	,
12350	4288	16	one	one	CD
12350	4288	17	-	-	HYPH
12350	4288	18	half	half	NN
12350	4288	19	teaspoon	teaspoon	NN
12350	4288	20	of	of	IN
12350	4288	21	salt	salt	NN
12350	4288	22	and	and	CC
12350	4288	23	two	two	CD
12350	4288	24	teaspoons	teaspoon	NNS
12350	4288	25	of	of	IN
12350	4288	26	ginger	ginger	NN
12350	4288	27	.	.	.
12350	4289	1	Melt	Melt	NNP
12350	4289	2	three	three	CD
12350	4289	3	-	-	HYPH
12350	4289	4	fourths	fourth	NNS
12350	4289	5	cup	cup	NN
12350	4289	6	of	of	IN
12350	4289	7	grated	grate	VBN
12350	4289	8	cheese	cheese	NN
12350	4289	9	in	in	IN
12350	4289	10	one	one	CD
12350	4289	11	-	-	HYPH
12350	4289	12	half	half	NN
12350	4289	13	cup	cup	NN
12350	4289	14	of	of	IN
12350	4289	15	hot	hot	JJ
12350	4289	16	water	water	NN
12350	4289	17	,	,	,
12350	4289	18	add	add	VB
12350	4289	19	one	one	CD
12350	4289	20	-	-	HYPH
12350	4289	21	half	half	NN
12350	4289	22	cup	cup	NN
12350	4289	23	of	of	IN
12350	4289	24	molasses	molasse	NNS
12350	4289	25	and	and	CC
12350	4289	26	blend	blend	NN
12350	4289	27	perfectly	perfectly	RB
12350	4289	28	.	.	.
12350	4290	1	Add	add	VB
12350	4290	2	the	the	DT
12350	4290	3	flour	flour	NN
12350	4290	4	and	and	CC
12350	4290	5	seasonings	seasoning	NNS
12350	4290	6	very	very	RB
12350	4290	7	gradually	gradually	RB
12350	4290	8	and	and	CC
12350	4290	9	beat	beat	VBD
12350	4290	10	thoroughly	thoroughly	RB
12350	4290	11	.	.	.
12350	4291	1	Bake	bake	VB
12350	4291	2	in	in	IN
12350	4291	3	muffin	muffin	NN
12350	4291	4	rings	ring	NNS
12350	4291	5	for	for	IN
12350	4291	6	fifteen	fifteen	CD
12350	4291	7	minutes	minute	NNS
12350	4291	8	and	and	CC
12350	4291	9	serve	serve	VB
12350	4291	10	while	while	IN
12350	4291	11	warm	warm	JJ
12350	4291	12	.	.	.
12350	4292	1	GINGERBREAD	GINGERBREAD	NNP
12350	4292	2	To	to	IN
12350	4292	3	one	one	CD
12350	4292	4	cup	cup	NN
12350	4292	5	of	of	IN
12350	4292	6	molasses	molasse	NNS
12350	4292	7	add	add	VBP
12350	4292	8	one	one	CD
12350	4292	9	cup	cup	NN
12350	4292	10	of	of	IN
12350	4292	11	milk	milk	NN
12350	4292	12	,	,	,
12350	4292	13	sour	sour	JJ
12350	4292	14	or	or	CC
12350	4292	15	sweet	sweet	JJ
12350	4292	16	,	,	,
12350	4292	17	dissolve	dissolve	VB
12350	4292	18	one	one	CD
12350	4292	19	teaspoon	teaspoon	NN
12350	4292	20	of	of	IN
12350	4292	21	soda	soda	NN
12350	4292	22	in	in	IN
12350	4292	23	the	the	DT
12350	4292	24	milk	milk	NN
12350	4292	25	,	,	,
12350	4292	26	one	one	CD
12350	4292	27	tablespoon	tablespoon	NN
12350	4292	28	of	of	IN
12350	4292	29	butter	butter	NN
12350	4292	30	,	,	,
12350	4292	31	one	one	CD
12350	4292	32	or	or	CC
12350	4292	33	two	two	CD
12350	4292	34	eggs	egg	NNS
12350	4292	35	,	,	,
12350	4292	36	one	one	CD
12350	4292	37	teaspoon	teaspoon	NN
12350	4292	38	of	of	IN
12350	4292	39	ginger	ginger	NN
12350	4292	40	and	and	CC
12350	4292	41	one	one	CD
12350	4292	42	of	of	IN
12350	4292	43	ground	ground	NN
12350	4292	44	cinnamon	cinnamon	NN
12350	4292	45	,	,	,
12350	4292	46	add	add	VB
12350	4292	47	enough	enough	JJ
12350	4292	48	sifted	sift	VBN
12350	4292	49	flour	flour	NN
12350	4292	50	to	to	TO
12350	4292	51	make	make	VB
12350	4292	52	a	a	DT
12350	4292	53	light	light	JJ
12350	4292	54	batter	batter	NN
12350	4292	55	.	.	.
12350	4293	1	Bake	bake	VB
12350	4293	2	in	in	IN
12350	4293	3	a	a	DT
12350	4293	4	shallow	shallow	JJ
12350	4293	5	pan	pan	NN
12350	4293	6	.	.	.
12350	4294	1	WHITE	white	JJ
12350	4294	2	NUT	NUT	NNP
12350	4294	3	BREAD	BREAD	NNP
12350	4294	4	Mix	Mix	NNP
12350	4294	5	two	two	CD
12350	4294	6	and	and	CC
12350	4294	7	one	one	CD
12350	4294	8	-	-	HYPH
12350	4294	9	half	half	NN
12350	4294	10	cups	cup	NNS
12350	4294	11	of	of	IN
12350	4294	12	flour	flour	NN
12350	4294	13	,	,	,
12350	4294	14	four	four	CD
12350	4294	15	teaspoons	teaspoon	NNS
12350	4294	16	of	of	IN
12350	4294	17	baking	baking	NN
12350	4294	18	-	-	HYPH
12350	4294	19	powder	powder	NN
12350	4294	20	,	,	,
12350	4294	21	one	one	CD
12350	4294	22	-	-	HYPH
12350	4294	23	half	half	NN
12350	4294	24	teaspoon	teaspoon	NN
12350	4294	25	of	of	IN
12350	4294	26	salt	salt	NN
12350	4294	27	,	,	,
12350	4294	28	one	one	CD
12350	4294	29	-	-	HYPH
12350	4294	30	half	half	NN
12350	4294	31	cup	cup	NN
12350	4294	32	of	of	IN
12350	4294	33	sugar	sugar	NN
12350	4294	34	and	and	CC
12350	4294	35	one	one	CD
12350	4294	36	-	-	HYPH
12350	4294	37	half	half	NN
12350	4294	38	cup	cup	NN
12350	4294	39	of	of	IN
12350	4294	40	walnut	walnut	NNP
12350	4294	41	meats	meat	NNS
12350	4294	42	,	,	,
12350	4294	43	broken	break	VBN
12350	4294	44	;	;	:
12350	4294	45	add	add	VB
12350	4294	46	one	one	CD
12350	4294	47	egg	egg	NN
12350	4294	48	beaten	beat	VBN
12350	4294	49	with	with	IN
12350	4294	50	one	one	CD
12350	4294	51	cup	cup	NN
12350	4294	52	of	of	IN
12350	4294	53	milk	milk	NN
12350	4294	54	and	and	CC
12350	4294	55	let	let	VB
12350	4294	56	this	this	DT
12350	4294	57	mixture	mixture	NN
12350	4294	58	stand	stand	VB
12350	4294	59	for	for	IN
12350	4294	60	about	about	RB
12350	4294	61	twenty	twenty	CD
12350	4294	62	minutes	minute	NNS
12350	4294	63	in	in	IN
12350	4294	64	well	well	RB
12350	4294	65	-	-	HYPH
12350	4294	66	greased	grease	VBN
12350	4294	67	breadpan	breadpan	NN
12350	4294	68	before	before	IN
12350	4294	69	placing	place	VBG
12350	4294	70	in	in	IN
12350	4294	71	a	a	DT
12350	4294	72	moderate	moderate	JJ
12350	4294	73	oven	oven	NN
12350	4294	74	to	to	TO
12350	4294	75	bake	bake	VB
12350	4294	76	.	.	.
12350	4295	1	Bake	bake	VB
12350	4295	2	about	about	RP
12350	4295	3	an	an	DT
12350	4295	4	hour	hour	NN
12350	4295	5	.	.	.
12350	4296	1	Better	well	JJR
12350	4296	2	day	day	NN
12350	4296	3	after	after	IN
12350	4296	4	it	-PRON-	PRP
12350	4296	5	is	be	VBZ
12350	4296	6	made	make	VBN
12350	4296	7	.	.	.
12350	4297	1	BAKING	BAKING	NNP
12350	4297	2	-	-	HYPH
12350	4297	3	POWDER	POWDER	NNP
12350	4297	4	BISCUITS	BISCUITS	NNP
12350	4297	5	Sift	sift	VB
12350	4297	6	two	two	CD
12350	4297	7	cups	cup	NNS
12350	4297	8	of	of	IN
12350	4297	9	flour	flour	NN
12350	4297	10	with	with	IN
12350	4297	11	one	one	CD
12350	4297	12	-	-	HYPH
12350	4297	13	half	half	NN
12350	4297	14	teaspoon	teaspoon	NN
12350	4297	15	of	of	IN
12350	4297	16	salt	salt	NN
12350	4297	17	,	,	,
12350	4297	18	four	four	CD
12350	4297	19	teaspoons	teaspoon	NNS
12350	4297	20	of	of	IN
12350	4297	21	baking	baking	NN
12350	4297	22	-	-	HYPH
12350	4297	23	powder	powder	NN
12350	4297	24	,	,	,
12350	4297	25	and	and	CC
12350	4297	26	four	four	CD
12350	4297	27	tablespoons	tablespoon	NNS
12350	4297	28	of	of	IN
12350	4297	29	butter	butter	NN
12350	4297	30	;	;	:
12350	4297	31	cut	cut	NN
12350	4297	32	butter	butter	NN
12350	4297	33	in	in	RB
12350	4297	34	with	with	IN
12350	4297	35	two	two	CD
12350	4297	36	knives	knife	NNS
12350	4297	37	and	and	CC
12350	4297	38	mix	mix	VB
12350	4297	39	with	with	IN
12350	4297	40	one	one	CD
12350	4297	41	-	-	HYPH
12350	4297	42	half	half	NN
12350	4297	43	to	to	IN
12350	4297	44	two	two	CD
12350	4297	45	-	-	HYPH
12350	4297	46	thirds	third	NNS
12350	4297	47	cup	cup	NN
12350	4297	48	of	of	IN
12350	4297	49	water	water	NN
12350	4297	50	or	or	CC
12350	4297	51	milk	milk	NN
12350	4297	52	,	,	,
12350	4297	53	stir	stir	VB
12350	4297	54	this	this	DT
12350	4297	55	in	in	RP
12350	4297	56	quickly	quickly	RB
12350	4297	57	with	with	IN
12350	4297	58	a	a	DT
12350	4297	59	knife	knife	NN
12350	4297	60	,	,	,
12350	4297	61	when	when	WRB
12350	4297	62	well	well	RB
12350	4297	63	mixed	mixed	JJ
12350	4297	64	place	place	NN
12350	4297	65	on	on	IN
12350	4297	66	a	a	DT
12350	4297	67	well	well	RB
12350	4297	68	-	-	HYPH
12350	4297	69	floured	flour	VBN
12350	4297	70	board	board	NN
12350	4297	71	and	and	CC
12350	4297	72	roll	roll	VB
12350	4297	73	out	out	RP
12350	4297	74	about	about	IN
12350	4297	75	one	one	CD
12350	4297	76	inch	inch	NN
12350	4297	77	thick	thick	JJ
12350	4297	78	,	,	,
12350	4297	79	work	work	NN
12350	4297	80	quickly	quickly	RB
12350	4297	81	,	,	,
12350	4297	82	cut	cut	VBN
12350	4297	83	with	with	IN
12350	4297	84	a	a	DT
12350	4297	85	biscuit	biscuit	NN
12350	4297	86	cutter	cutter	NN
12350	4297	87	or	or	CC
12350	4297	88	the	the	DT
12350	4297	89	cover	cover	NN
12350	4297	90	of	of	IN
12350	4297	91	a	a	DT
12350	4297	92	half	half	JJ
12350	4297	93	-	-	HYPH
12350	4297	94	pound	pound	NN
12350	4297	95	baking	baking	NN
12350	4297	96	-	-	HYPH
12350	4297	97	powder	powder	NN
12350	4297	98	can	can	MD
12350	4297	99	;	;	:
12350	4297	100	place	place	VB
12350	4297	101	on	on	IN
12350	4297	102	a	a	DT
12350	4297	103	greased	greased	JJ
12350	4297	104	pan	pan	NN
12350	4297	105	and	and	CC
12350	4297	106	bake	bake	NN
12350	4297	107	quickly	quickly	RB
12350	4297	108	in	in	IN
12350	4297	109	a	a	DT
12350	4297	110	well	well	RB
12350	4297	111	-	-	HYPH
12350	4297	112	heated	heated	JJ
12350	4297	113	quick	quick	JJ
12350	4297	114	oven	oven	JJ
12350	4297	115	tea	tea	NN
12350	4297	116	to	to	IN
12350	4297	117	fifteen	fifteen	CD
12350	4297	118	minutes	minute	NNS
12350	4297	119	.	.	.
12350	4298	1	Butter	butter	NN
12350	4298	2	substitutes	substitute	NNS
12350	4298	3	may	may	MD
12350	4298	4	be	be	VB
12350	4298	5	used	use	VBN
12350	4298	6	in	in	IN
12350	4298	7	place	place	NN
12350	4298	8	of	of	IN
12350	4298	9	butter	butter	NN
12350	4298	10	.	.	.
12350	4299	1	DROP	drop	NN
12350	4299	2	BISCUIT	BISCUIT	NNP
12350	4299	3	Add	Add	NNP
12350	4299	4	to	to	IN
12350	4299	5	ingredients	ingredient	NNS
12350	4299	6	for	for	IN
12350	4299	7	baking	baking	NN
12350	4299	8	-	-	HYPH
12350	4299	9	powder	powder	NN
12350	4299	10	biscuit	biscuit	NN
12350	4299	11	enough	enough	RB
12350	4299	12	more	more	JJR
12350	4299	13	milk	milk	NN
12350	4299	14	or	or	CC
12350	4299	15	water	water	NN
12350	4299	16	to	to	TO
12350	4299	17	make	make	VB
12350	4299	18	a	a	DT
12350	4299	19	thick	thick	JJ
12350	4299	20	drop	drop	NN
12350	4299	21	batter	batter	NN
12350	4299	22	,	,	,
12350	4299	23	about	about	RB
12350	4299	24	two	two	CD
12350	4299	25	tablespoons	tablespoon	NNS
12350	4299	26	;	;	:
12350	4299	27	mix	mix	VB
12350	4299	28	as	as	RB
12350	4299	29	directed	direct	VBN
12350	4299	30	for	for	IN
12350	4299	31	biscuit	biscuit	NN
12350	4299	32	,	,	,
12350	4299	33	drop	drop	VB
12350	4299	34	by	by	IN
12350	4299	35	spoonfuls	spoonful	NNS
12350	4299	36	an	an	DT
12350	4299	37	inch	inch	NN
12350	4299	38	apart	apart	RB
12350	4299	39	on	on	IN
12350	4299	40	a	a	DT
12350	4299	41	greased	grease	VBN
12350	4299	42	baking	baking	NN
12350	4299	43	-	-	HYPH
12350	4299	44	sheet	sheet	NN
12350	4299	45	or	or	CC
12350	4299	46	into	into	IN
12350	4299	47	greased	greased	JJ
12350	4299	48	gem	gem	NN
12350	4299	49	pans	pan	NNS
12350	4299	50	,	,	,
12350	4299	51	small	small	JJ
12350	4299	52	size	size	NN
12350	4299	53	.	.	.
12350	4300	1	The	the	DT
12350	4300	2	more	more	JJR
12350	4300	3	crust	crust	NN
12350	4300	4	the	the	DT
12350	4300	5	more	more	RBR
12350	4300	6	palatable	palatable	JJ
12350	4300	7	these	these	DT
12350	4300	8	biscuits	biscuit	NNS
12350	4300	9	are	be	VBP
12350	4300	10	.	.	.
12350	4301	1	The	the	DT
12350	4301	2	mixture	mixture	NN
12350	4301	3	should	should	MD
12350	4301	4	not	not	RB
12350	4301	5	be	be	VB
12350	4301	6	soft	soft	JJ
12350	4301	7	enough	enough	RB
12350	4301	8	to	to	TO
12350	4301	9	run	run	VB
12350	4301	10	.	.	.
12350	4302	1	Bake	bake	VB
12350	4302	2	in	in	IN
12350	4302	3	a	a	DT
12350	4302	4	hot	hot	JJ
12350	4302	5	oven	oven	JJ
12350	4302	6	ten	ten	CD
12350	4302	7	to	to	IN
12350	4302	8	twelve	twelve	CD
12350	4302	9	minutes	minute	NNS
12350	4302	10	.	.	.
12350	4303	1	SOUR	sour	JJ
12350	4303	2	MILK	milk	NN
12350	4303	3	BISCUITS	biscuit	NNS
12350	4303	4	Mix	mix	VBP
12350	4303	5	and	and	CC
12350	4303	6	sift	sift	VB
12350	4303	7	two	two	CD
12350	4303	8	cups	cup	NNS
12350	4303	9	of	of	IN
12350	4303	10	flour	flour	NN
12350	4303	11	,	,	,
12350	4303	12	one	one	CD
12350	4303	13	-	-	HYPH
12350	4303	14	half	half	NN
12350	4303	15	teaspoon	teaspoon	NN
12350	4303	16	of	of	IN
12350	4303	17	salt	salt	NN
12350	4303	18	and	and	CC
12350	4303	19	one	one	CD
12350	4303	20	-	-	HYPH
12350	4303	21	half	half	NN
12350	4303	22	teaspoon	teaspoon	NN
12350	4303	23	of	of	IN
12350	4303	24	soda	soda	NN
12350	4303	25	;	;	,
12350	4303	26	cut	cut	VBN
12350	4303	27	in	in	IN
12350	4303	28	one	one	CD
12350	4303	29	tablespoon	tablespoon	NN
12350	4303	30	of	of	IN
12350	4303	31	butter	butter	NN
12350	4303	32	,	,	,
12350	4303	33	stir	stir	VB
12350	4303	34	in	in	RP
12350	4303	35	with	with	IN
12350	4303	36	a	a	DT
12350	4303	37	knife	knife	NN
12350	4303	38	enough	enough	JJ
12350	4303	39	sour	sour	JJ
12350	4303	40	milk	milk	NN
12350	4303	41	to	to	TO
12350	4303	42	make	make	VB
12350	4303	43	a	a	DT
12350	4303	44	soft	soft	JJ
12350	4303	45	dough	dough	NN
12350	4303	46	.	.	.
12350	4304	1	Roll	roll	VB
12350	4304	2	one	one	CD
12350	4304	3	-	-	HYPH
12350	4304	4	half	half	NN
12350	4304	5	inch	inch	NN
12350	4304	6	thick	thick	JJ
12350	4304	7	;	;	:
12350	4304	8	cut	cut	VBN
12350	4304	9	in	in	IN
12350	4304	10	small	small	JJ
12350	4304	11	rounds	round	NNS
12350	4304	12	and	and	CC
12350	4304	13	bake	bake	VB
12350	4304	14	in	in	RP
12350	4304	15	a	a	DT
12350	4304	16	quick	quick	JJ
12350	4304	17	oven	oven	NN
12350	4304	18	about	about	RB
12350	4304	19	twenty	twenty	CD
12350	4304	20	minutes	minute	NNS
12350	4304	21	.	.	.
12350	4305	1	MUFFINS	muffin	NNS
12350	4305	2	.	.	.
12350	4306	1	Light	light	VB
12350	4306	2	the	the	DT
12350	4306	3	burners	burner	NNS
12350	4306	4	of	of	IN
12350	4306	5	the	the	DT
12350	4306	6	gas	gas	NN
12350	4306	7	oven	oven	NN
12350	4306	8	before	before	IN
12350	4306	9	beginning	begin	VBG
12350	4306	10	to	to	TO
12350	4306	11	mix	mix	VB
12350	4306	12	the	the	DT
12350	4306	13	muffins	muffin	NNS
12350	4306	14	and	and	CC
12350	4306	15	work	work	VB
12350	4306	16	rapidly	rapidly	RB
12350	4306	17	.	.	.
12350	4307	1	Place	place	NN
12350	4307	2	in	in	IN
12350	4307	3	a	a	DT
12350	4307	4	mixing	mixing	JJ
12350	4307	5	-	-	HYPH
12350	4307	6	bowl	bowl	NN
12350	4307	7	one	one	CD
12350	4307	8	well	well	RB
12350	4307	9	-	-	HYPH
12350	4307	10	beaten	beat	VBN
12350	4307	11	egg	egg	NN
12350	4307	12	,	,	,
12350	4307	13	two	two	CD
12350	4307	14	tablespoons	tablespoon	NNS
12350	4307	15	of	of	IN
12350	4307	16	butter	butter	NN
12350	4307	17	,	,	,
12350	4307	18	one	one	CD
12350	4307	19	tablespoon	tablespoon	NN
12350	4307	20	of	of	IN
12350	4307	21	sugar	sugar	NN
12350	4307	22	,	,	,
12350	4307	23	one	one	CD
12350	4307	24	-	-	HYPH
12350	4307	25	half	half	NN
12350	4307	26	teaspoon	teaspoon	NN
12350	4307	27	of	of	IN
12350	4307	28	salt	salt	NN
12350	4307	29	,	,	,
12350	4307	30	one	one	CD
12350	4307	31	scant	scant	JJ
12350	4307	32	cup	cup	NN
12350	4307	33	of	of	IN
12350	4307	34	milk	milk	NN
12350	4307	35	and	and	CC
12350	4307	36	two	two	CD
12350	4307	37	teaspoons	teaspoon	NNS
12350	4307	38	of	of	IN
12350	4307	39	baking	baking	NN
12350	4307	40	-	-	HYPH
12350	4307	41	powder	powder	NN
12350	4307	42	that	that	WDT
12350	4307	43	have	have	VBP
12350	4307	44	been	be	VBN
12350	4307	45	sifted	sift	VBN
12350	4307	46	with	with	IN
12350	4307	47	sufficient	sufficient	JJ
12350	4307	48	flour	flour	NN
12350	4307	49	to	to	TO
12350	4307	50	form	form	VB
12350	4307	51	a	a	DT
12350	4307	52	batter	batter	NN
12350	4307	53	that	that	WDT
12350	4307	54	will	will	MD
12350	4307	55	"	"	``
12350	4307	56	ribbon	ribbon	VB
12350	4307	57	"	"	''
12350	4307	58	from	from	IN
12350	4307	59	the	the	DT
12350	4307	60	spoon	spoon	NN
12350	4307	61	.	.	.
12350	4308	1	Beat	beat	VB
12350	4308	2	the	the	DT
12350	4308	3	batter	batter	NN
12350	4308	4	steadily	steadily	RB
12350	4308	5	for	for	IN
12350	4308	6	five	five	CD
12350	4308	7	minutes	minute	NNS
12350	4308	8	,	,	,
12350	4308	9	stir	stir	VB
12350	4308	10	in	in	IN
12350	4308	11	one	one	CD
12350	4308	12	tablespoon	tablespoon	NN
12350	4308	13	of	of	IN
12350	4308	14	melted	melted	JJ
12350	4308	15	butter	butter	NN
12350	4308	16	and	and	CC
12350	4308	17	bake	bake	NN
12350	4308	18	in	in	IN
12350	4308	19	muffin	muffin	NN
12350	4308	20	-	-	HYPH
12350	4308	21	pans	pan	NNS
12350	4308	22	in	in	IN
12350	4308	23	a	a	DT
12350	4308	24	quick	quick	JJ
12350	4308	25	oven	oven	NN
12350	4308	26	.	.	.
12350	4309	1	These	these	DT
12350	4309	2	muffins	muffin	NNS
12350	4309	3	will	will	MD
12350	4309	4	bake	bake	VB
12350	4309	5	in	in	RP
12350	4309	6	ten	ten	CD
12350	4309	7	minutes	minute	NNS
12350	4309	8	if	if	IN
12350	4309	9	pans	pan	NNS
12350	4309	10	are	be	VBP
12350	4309	11	only	only	RB
12350	4309	12	half	half	RB
12350	4309	13	filled	fill	VBN
12350	4309	14	.	.	.
12350	4310	1	BRAN	bran	JJ
12350	4310	2	MUFFINS	muffin	NNS
12350	4310	3	Sift	sift	VBP
12350	4310	4	one	one	CD
12350	4310	5	-	-	HYPH
12350	4310	6	half	half	NN
12350	4310	7	cup	cup	NN
12350	4310	8	of	of	IN
12350	4310	9	white	white	JJ
12350	4310	10	flour	flour	NN
12350	4310	11	with	with	IN
12350	4310	12	one	one	CD
12350	4310	13	teaspoon	teaspoon	NN
12350	4310	14	of	of	IN
12350	4310	15	soda	soda	NN
12350	4310	16	;	;	:
12350	4310	17	mix	mix	VB
12350	4310	18	three	three	CD
12350	4310	19	tablespoons	tablespoon	NNS
12350	4310	20	of	of	IN
12350	4310	21	molasses	molasse	NNS
12350	4310	22	with	with	IN
12350	4310	23	one	one	CD
12350	4310	24	tablespoon	tablespoon	NN
12350	4310	25	of	of	IN
12350	4310	26	butter	butter	NN
12350	4310	27	,	,	,
12350	4310	28	add	add	VB
12350	4310	29	two	two	CD
12350	4310	30	cups	cup	NNS
12350	4310	31	of	of	IN
12350	4310	32	bran	bran	NN
12350	4310	33	,	,	,
12350	4310	34	one	one	CD
12350	4310	35	and	and	CC
12350	4310	36	one	one	CD
12350	4310	37	-	-	HYPH
12350	4310	38	half	half	NN
12350	4310	39	cups	cup	NNS
12350	4310	40	of	of	IN
12350	4310	41	sweet	sweet	JJ
12350	4310	42	milk	milk	NN
12350	4310	43	,	,	,
12350	4310	44	then	then	RB
12350	4310	45	add	add	VB
12350	4310	46	the	the	DT
12350	4310	47	flour	flour	NN
12350	4310	48	and	and	CC
12350	4310	49	one	one	CD
12350	4310	50	-	-	HYPH
12350	4310	51	half	half	NN
12350	4310	52	teaspoon	teaspoon	NN
12350	4310	53	of	of	IN
12350	4310	54	salt	salt	NN
12350	4310	55	,	,	,
12350	4310	56	stir	stir	VB
12350	4310	57	all	all	DT
12350	4310	58	together	together	RB
12350	4310	59	;	;	:
12350	4310	60	one	one	CD
12350	4310	61	-	-	HYPH
12350	4310	62	half	half	NN
12350	4310	63	cup	cup	NN
12350	4310	64	of	of	IN
12350	4310	65	chopped	chop	VBN
12350	4310	66	dates	date	NNS
12350	4310	67	or	or	CC
12350	4310	68	raisins	raisin	NNS
12350	4310	69	may	may	MD
12350	4310	70	be	be	VB
12350	4310	71	added	add	VBN
12350	4310	72	if	if	IN
12350	4310	73	so	so	RB
12350	4310	74	desired	desire	VBN
12350	4310	75	.	.	.
12350	4311	1	Bake	bake	VB
12350	4311	2	in	in	IN
12350	4311	3	muffin	muffin	NN
12350	4311	4	-	-	HYPH
12350	4311	5	pans	pan	NNS
12350	4311	6	in	in	IN
12350	4311	7	a	a	DT
12350	4311	8	moderate	moderate	JJ
12350	4311	9	oven	oven	JJ
12350	4311	10	thirty	thirty	CD
12350	4311	11	minutes	minute	NNS
12350	4311	12	.	.	.
12350	4312	1	CORN	CORN	NNS
12350	4312	2	MUFFINS	muffin	NNS
12350	4312	3	,	,	,
12350	4312	4	No	no	UH
12350	4312	5	.	.	.
12350	4313	1	1	1	CD
12350	4313	2	Beat	beat	VB
12350	4313	3	the	the	DT
12350	4313	4	yolks	yolk	NNS
12350	4313	5	and	and	CC
12350	4313	6	whites	white	NNS
12350	4313	7	of	of	IN
12350	4313	8	two	two	CD
12350	4313	9	eggs	egg	NNS
12350	4313	10	separately	separately	RB
12350	4313	11	.	.	.
12350	4314	1	Add	add	VB
12350	4314	2	to	to	IN
12350	4314	3	this	this	DT
12350	4314	4	two	two	CD
12350	4314	5	cups	cup	NNS
12350	4314	6	of	of	IN
12350	4314	7	flour	flour	NN
12350	4314	8	,	,	,
12350	4314	9	of	of	IN
12350	4314	10	which	which	WDT
12350	4314	11	one	one	NN
12350	4314	12	is	be	VBZ
12350	4314	13	a	a	DT
12350	4314	14	full	full	JJ
12350	4314	15	cup	cup	NN
12350	4314	16	of	of	IN
12350	4314	17	white	white	JJ
12350	4314	18	and	and	CC
12350	4314	19	three	three	CD
12350	4314	20	-	-	HYPH
12350	4314	21	quarters	quarter	NNS
12350	4314	22	of	of	IN
12350	4314	23	the	the	DT
12350	4314	24	corn	corn	NN
12350	4314	25	-	-	HYPH
12350	4314	26	meal	meal	NN
12350	4314	27	.	.	.
12350	4315	1	This	this	DT
12350	4315	2	must	must	MD
12350	4315	3	be	be	VB
12350	4315	4	sifted	sift	VBN
12350	4315	5	three	three	CD
12350	4315	6	times	time	NNS
12350	4315	7	.	.	.
12350	4316	1	Put	put	VB
12350	4316	2	into	into	IN
12350	4316	3	this	this	DT
12350	4316	4	flour	flour	NN
12350	4316	5	two	two	CD
12350	4316	6	teaspoons	teaspoon	NNS
12350	4316	7	of	of	IN
12350	4316	8	baking	baking	NN
12350	4316	9	-	-	HYPH
12350	4316	10	powder	powder	NN
12350	4316	11	,	,	,
12350	4316	12	together	together	RB
12350	4316	13	with	with	IN
12350	4316	14	a	a	DT
12350	4316	15	pinch	pinch	NN
12350	4316	16	of	of	IN
12350	4316	17	salt	salt	NN
12350	4316	18	.	.	.
12350	4317	1	Mix	mix	VB
12350	4317	2	the	the	DT
12350	4317	3	prepared	prepared	JJ
12350	4317	4	flour	flour	NN
12350	4317	5	with	with	IN
12350	4317	6	a	a	DT
12350	4317	7	little	little	JJ
12350	4317	8	boiling	boiling	NN
12350	4317	9	water	water	NN
12350	4317	10	,	,	,
12350	4317	11	adding	add	VBG
12350	4317	12	the	the	DT
12350	4317	13	eggs	egg	NNS
12350	4317	14	;	;	:
12350	4317	15	also	also	RB
12350	4317	16	a	a	DT
12350	4317	17	little	little	JJ
12350	4317	18	sugar	sugar	NN
12350	4317	19	may	may	MD
12350	4317	20	be	be	VB
12350	4317	21	put	put	VBN
12350	4317	22	in	in	RP
12350	4317	23	,	,	,
12350	4317	24	if	if	IN
12350	4317	25	desired	desire	VBN
12350	4317	26	.	.	.
12350	4318	1	Then	then	RB
12350	4318	2	add	add	VB
12350	4318	3	enough	enough	JJ
12350	4318	4	tepid	tepid	NN
12350	4318	5	milk	milk	NN
12350	4318	6	to	to	TO
12350	4318	7	make	make	VB
12350	4318	8	the	the	DT
12350	4318	9	mixture	mixture	NN
12350	4318	10	into	into	IN
12350	4318	11	a	a	DT
12350	4318	12	batter	batter	NN
12350	4318	13	,	,	,
12350	4318	14	after	after	IN
12350	4318	15	which	which	WDT
12350	4318	16	pour	pour	VBP
12350	4318	17	into	into	IN
12350	4318	18	your	-PRON-	PRP$
12350	4318	19	pans	pan	NNS
12350	4318	20	;	;	:
12350	4318	21	or	or	CC
12350	4318	22	,	,	,
12350	4318	23	if	if	IN
12350	4318	24	corn	corn	NN
12350	4318	25	-	-	HYPH
12350	4318	26	bread	bread	NN
12350	4318	27	is	be	VBZ
12350	4318	28	desired	desire	VBN
12350	4318	29	,	,	,
12350	4318	30	into	into	IN
12350	4318	31	the	the	DT
12350	4318	32	plain	plain	JJ
12350	4318	33	pan	pan	NN
12350	4318	34	(	(	-LRB-
12350	4318	35	thin	thin	NNP
12350	4318	36	)	)	-RRB-
12350	4318	37	.	.	.
12350	4319	1	Bake	bake	VB
12350	4319	2	in	in	RP
12350	4319	3	a	a	DT
12350	4319	4	quick	quick	JJ
12350	4319	5	oven	oven	NN
12350	4319	6	.	.	.
12350	4320	1	This	this	DT
12350	4320	2	quantity	quantity	NN
12350	4320	3	makes	make	VBZ
12350	4320	4	a	a	DT
12350	4320	5	dozen	dozen	NN
12350	4320	6	muffins	muffin	NNS
12350	4320	7	.	.	.
12350	4321	1	Butter	butter	VB
12350	4321	2	your	-PRON-	PRP$
12350	4321	3	pan	pan	NN
12350	4321	4	well	well	RB
12350	4321	5	,	,	,
12350	4321	6	or	or	CC
12350	4321	7	the	the	DT
12350	4321	8	small	small	JJ
12350	4321	9	gem	gem	NN
12350	4321	10	-	-	HYPH
12350	4321	11	pans	pan	NNS
12350	4321	12	,	,	,
12350	4321	13	according	accord	VBG
12350	4321	14	to	to	IN
12350	4321	15	which	which	WDT
12350	4321	16	is	be	VBZ
12350	4321	17	used	use	VBN
12350	4321	18	,	,	,
12350	4321	19	and	and	CC
12350	4321	20	in	in	IN
12350	4321	21	so	so	RB
12350	4321	22	doing	do	VBG
12350	4321	23	heat	heat	NN
12350	4321	24	the	the	DT
12350	4321	25	pan	pan	NN
12350	4321	26	a	a	DT
12350	4321	27	little	little	JJ
12350	4321	28	.	.	.
12350	4322	1	CORN	CORN	NNS
12350	4322	2	MUFFINS	muffin	NNS
12350	4322	3	,	,	,
12350	4322	4	No	no	UH
12350	4322	5	.	.	.
12350	4323	1	2	2	CD
12350	4323	2	Mix	mix	VB
12350	4323	3	one	one	CD
12350	4323	4	cup	cup	NN
12350	4323	5	of	of	IN
12350	4323	6	white	white	JJ
12350	4323	7	flour	flour	NN
12350	4323	8	;	;	:
12350	4323	9	one	one	CD
12350	4323	10	-	-	HYPH
12350	4323	11	half	half	NN
12350	4323	12	cup	cup	NN
12350	4323	13	of	of	IN
12350	4323	14	corn	corn	NN
12350	4323	15	-	-	HYPH
12350	4323	16	meal	meal	NN
12350	4323	17	,	,	,
12350	4323	18	one	one	CD
12350	4323	19	tablespoon	tablespoon	NN
12350	4323	20	of	of	IN
12350	4323	21	sugar	sugar	NN
12350	4323	22	,	,	,
12350	4323	23	one	one	CD
12350	4323	24	-	-	HYPH
12350	4323	25	half	half	NN
12350	4323	26	teaspoon	teaspoon	NN
12350	4323	27	of	of	IN
12350	4323	28	salt	salt	NN
12350	4323	29	and	and	CC
12350	4323	30	one	one	CD
12350	4323	31	-	-	HYPH
12350	4323	32	half	half	NN
12350	4323	33	teaspoon	teaspoon	NN
12350	4323	34	of	of	IN
12350	4323	35	soda	soda	NN
12350	4323	36	,	,	,
12350	4323	37	add	add	VB
12350	4323	38	one	one	CD
12350	4323	39	egg	egg	NN
12350	4323	40	beaten	beat	VBN
12350	4323	41	into	into	IN
12350	4323	42	one	one	CD
12350	4323	43	cup	cup	NN
12350	4323	44	of	of	IN
12350	4323	45	sour	sour	JJ
12350	4323	46	milk	milk	NN
12350	4323	47	and	and	CC
12350	4323	48	one	one	CD
12350	4323	49	tablespoon	tablespoon	NN
12350	4323	50	of	of	IN
12350	4323	51	melted	melted	JJ
12350	4323	52	butter	butter	NN
12350	4323	53	.	.	.
12350	4324	1	Beat	beat	VB
12350	4324	2	thoroughly	thoroughly	RB
12350	4324	3	and	and	CC
12350	4324	4	bake	bake	VB
12350	4324	5	in	in	RP
12350	4324	6	well	well	RB
12350	4324	7	-	-	HYPH
12350	4324	8	greased	grease	VBN
12350	4324	9	tins	tin	NNS
12350	4324	10	.	.	.
12350	4325	1	GRAHAM	GRAHAM	NNP
12350	4325	2	MUFFINS	muffin	NNS
12350	4325	3	Mix	mix	VBP
12350	4325	4	one	one	CD
12350	4325	5	cup	cup	NN
12350	4325	6	of	of	IN
12350	4325	7	Graham	Graham	NNP
12350	4325	8	flour	flour	NN
12350	4325	9	,	,	,
12350	4325	10	one	one	CD
12350	4325	11	cup	cup	NN
12350	4325	12	of	of	IN
12350	4325	13	wheat	wheat	NN
12350	4325	14	flour	flour	NN
12350	4325	15	,	,	,
12350	4325	16	one	one	CD
12350	4325	17	-	-	HYPH
12350	4325	18	half	half	NN
12350	4325	19	teaspoon	teaspoon	NN
12350	4325	20	of	of	IN
12350	4325	21	salt	salt	NN
12350	4325	22	,	,	,
12350	4325	23	two	two	CD
12350	4325	24	teaspoons	teaspoon	NNS
12350	4325	25	of	of	IN
12350	4325	26	baking	baking	NN
12350	4325	27	-	-	HYPH
12350	4325	28	powder	powder	NN
12350	4325	29	,	,	,
12350	4325	30	add	add	VB
12350	4325	31	to	to	IN
12350	4325	32	this	this	DT
12350	4325	33	one	one	CD
12350	4325	34	tablespoon	tablespoon	NN
12350	4325	35	of	of	IN
12350	4325	36	melted	melted	JJ
12350	4325	37	butter	butter	NN
12350	4325	38	creamed	cream	VBN
12350	4325	39	with	with	IN
12350	4325	40	one	one	CD
12350	4325	41	-	-	HYPH
12350	4325	42	half	half	NN
12350	4325	43	cup	cup	NN
12350	4325	44	of	of	IN
12350	4325	45	sugar	sugar	NN
12350	4325	46	and	and	CC
12350	4325	47	one	one	CD
12350	4325	48	well	well	RB
12350	4325	49	-	-	HYPH
12350	4325	50	beaten	beat	VBN
12350	4325	51	egg	egg	NN
12350	4325	52	,	,	,
12350	4325	53	moisten	moisten	VB
12350	4325	54	with	with	IN
12350	4325	55	one	one	CD
12350	4325	56	and	and	CC
12350	4325	57	one	one	CD
12350	4325	58	-	-	HYPH
12350	4325	59	half	half	NN
12350	4325	60	cups	cup	NNS
12350	4325	61	of	of	IN
12350	4325	62	milk	milk	NN
12350	4325	63	.	.	.
12350	4326	1	Beat	beat	VB
12350	4326	2	all	all	RB
12350	4326	3	well	well	RB
12350	4326	4	and	and	CC
12350	4326	5	bake	bake	VB
12350	4326	6	in	in	IN
12350	4326	7	muffin	muffin	NN
12350	4326	8	-	-	HYPH
12350	4326	9	tins	tin	NNS
12350	4326	10	in	in	IN
12350	4326	11	moderately	moderately	RB
12350	4326	12	hot	hot	JJ
12350	4326	13	oven	oven	JJ
12350	4326	14	one	one	CD
12350	4326	15	-	-	HYPH
12350	4326	16	half	half	NN
12350	4326	17	hour	hour	NN
12350	4326	18	.	.	.
12350	4327	1	WHEAT	wheat	NN
12350	4327	2	MUFFINS	muffin	NNS
12350	4327	3	Mix	mix	VBP
12350	4327	4	two	two	CD
12350	4327	5	cups	cup	NNS
12350	4327	6	of	of	IN
12350	4327	7	flour	flour	NN
12350	4327	8	,	,	,
12350	4327	9	one	one	CD
12350	4327	10	-	-	HYPH
12350	4327	11	half	half	NN
12350	4327	12	teaspoon	teaspoon	NN
12350	4327	13	of	of	IN
12350	4327	14	salt	salt	NN
12350	4327	15	,	,	,
12350	4327	16	three	three	CD
12350	4327	17	teaspoons	teaspoon	NNS
12350	4327	18	of	of	IN
12350	4327	19	baking	baking	NN
12350	4327	20	-	-	HYPH
12350	4327	21	powder	powder	NN
12350	4327	22	,	,	,
12350	4327	23	two	two	CD
12350	4327	24	tablespoons	tablespoon	NNS
12350	4327	25	of	of	IN
12350	4327	26	sugar	sugar	NN
12350	4327	27	and	and	CC
12350	4327	28	sift	sift	VB
12350	4327	29	these	these	DT
12350	4327	30	ingredients	ingredient	NNS
12350	4327	31	twice	twice	RB
12350	4327	32	,	,	,
12350	4327	33	rub	rub	VBN
12350	4327	34	in	in	IN
12350	4327	35	one	one	CD
12350	4327	36	tablespoon	tablespoon	NN
12350	4327	37	of	of	IN
12350	4327	38	butter	butter	NN
12350	4327	39	.	.	.
12350	4328	1	Separate	separate	VB
12350	4328	2	one	one	CD
12350	4328	3	egg	egg	NN
12350	4328	4	.	.	.
12350	4329	1	Beat	beat	VB
12350	4329	2	the	the	DT
12350	4329	3	yolk	yolk	NN
12350	4329	4	and	and	CC
12350	4329	5	add	add	VB
12350	4329	6	it	-PRON-	PRP
12350	4329	7	to	to	IN
12350	4329	8	one	one	CD
12350	4329	9	cup	cup	NN
12350	4329	10	of	of	IN
12350	4329	11	milk	milk	NN
12350	4329	12	and	and	CC
12350	4329	13	one	one	CD
12350	4329	14	teaspoon	teaspoon	NN
12350	4329	15	of	of	IN
12350	4329	16	molasses	molasse	NNS
12350	4329	17	.	.	.
12350	4330	1	Mix	mix	VB
12350	4330	2	with	with	IN
12350	4330	3	the	the	DT
12350	4330	4	dry	dry	JJ
12350	4330	5	ingredients	ingredient	NNS
12350	4330	6	and	and	CC
12350	4330	7	stir	stir	VB
12350	4330	8	until	until	IN
12350	4330	9	smooth	smooth	JJ
12350	4330	10	.	.	.
12350	4331	1	Fold	fold	VB
12350	4331	2	in	in	IN
12350	4331	3	the	the	DT
12350	4331	4	beaten	beat	VBN
12350	4331	5	white	white	NN
12350	4331	6	of	of	IN
12350	4331	7	egg	egg	NN
12350	4331	8	and	and	CC
12350	4331	9	pour	pour	VBP
12350	4331	10	into	into	IN
12350	4331	11	hot	hot	JJ
12350	4331	12	,	,	,
12350	4331	13	well	well	RB
12350	4331	14	-	-	HYPH
12350	4331	15	greased	grease	VBN
12350	4331	16	muffin	muffin	NN
12350	4331	17	-	-	HYPH
12350	4331	18	tins	tin	NNS
12350	4331	19	.	.	.
12350	4332	1	Bake	bake	VB
12350	4332	2	fifteen	fifteen	CD
12350	4332	3	to	to	TO
12350	4332	4	twenty	twenty	CD
12350	4332	5	minutes	minute	NNS
12350	4332	6	in	in	IN
12350	4332	7	hot	hot	JJ
12350	4332	8	oven	oven	NN
12350	4332	9	.	.	.
12350	4333	1	RICE	rice	NN
12350	4333	2	MUFFINS	MUFFINS	NNP
12350	4333	3	Beat	beat	VBP
12350	4333	4	one	one	CD
12350	4333	5	cup	cup	NN
12350	4333	6	of	of	IN
12350	4333	7	cold	cold	JJ
12350	4333	8	rice	rice	NN
12350	4333	9	,	,	,
12350	4333	10	two	two	CD
12350	4333	11	eggs	egg	NNS
12350	4333	12	,	,	,
12350	4333	13	one	one	CD
12350	4333	14	cup	cup	NN
12350	4333	15	of	of	IN
12350	4333	16	sweet	sweet	JJ
12350	4333	17	milk	milk	NN
12350	4333	18	,	,	,
12350	4333	19	one	one	CD
12350	4333	20	teaspoon	teaspoon	NN
12350	4333	21	of	of	IN
12350	4333	22	salt	salt	NN
12350	4333	23	,	,	,
12350	4333	24	one	one	CD
12350	4333	25	tablespoon	tablespoon	NN
12350	4333	26	of	of	IN
12350	4333	27	sugar	sugar	NN
12350	4333	28	,	,	,
12350	4333	29	two	two	CD
12350	4333	30	teaspoons	teaspoon	NNS
12350	4333	31	of	of	IN
12350	4333	32	baking	baking	NN
12350	4333	33	-	-	HYPH
12350	4333	34	powder	powder	NN
12350	4333	35	,	,	,
12350	4333	36	enough	enough	JJ
12350	4333	37	flour	flour	NN
12350	4333	38	to	to	TO
12350	4333	39	make	make	VB
12350	4333	40	a	a	DT
12350	4333	41	stiff	stiff	JJ
12350	4333	42	batter	batter	NN
12350	4333	43	and	and	CC
12350	4333	44	lastly	lastly	RB
12350	4333	45	one	one	CD
12350	4333	46	tablespoon	tablespoon	NN
12350	4333	47	of	of	IN
12350	4333	48	melted	melted	JJ
12350	4333	49	butter	butter	NN
12350	4333	50	.	.	.
12350	4334	1	Bake	bake	VB
12350	4334	2	in	in	IN
12350	4334	3	muffin	muffin	NN
12350	4334	4	-	-	HYPH
12350	4334	5	tins	tin	NNS
12350	4334	6	.	.	.
12350	4335	1	RYE	rye	VB
12350	4335	2	FLOUR	flour	NN
12350	4335	3	MUFFINS	muffin	NNS
12350	4335	4	Sift	Sift	NNP
12350	4335	5	one	one	CD
12350	4335	6	and	and	CC
12350	4335	7	one	one	CD
12350	4335	8	-	-	HYPH
12350	4335	9	half	half	NN
12350	4335	10	cups	cup	NNS
12350	4335	11	of	of	IN
12350	4335	12	rye	rye	NN
12350	4335	13	flour	flour	NN
12350	4335	14	with	with	IN
12350	4335	15	one	one	CD
12350	4335	16	-	-	HYPH
12350	4335	17	half	half	NN
12350	4335	18	teaspoon	teaspoon	NN
12350	4335	19	of	of	IN
12350	4335	20	salt	salt	NN
12350	4335	21	and	and	CC
12350	4335	22	one	one	CD
12350	4335	23	teaspoon	teaspoon	NN
12350	4335	24	of	of	IN
12350	4335	25	baking	baking	NN
12350	4335	26	soda	soda	NNP
12350	4335	27	;	;	:
12350	4335	28	add	add	VB
12350	4335	29	one	one	CD
12350	4335	30	-	-	HYPH
12350	4335	31	half	half	NN
12350	4335	32	cup	cup	NN
12350	4335	33	of	of	IN
12350	4335	34	molasses	molasse	NNS
12350	4335	35	and	and	CC
12350	4335	36	one	one	CD
12350	4335	37	well	well	RB
12350	4335	38	-	-	HYPH
12350	4335	39	beaten	beat	VBN
12350	4335	40	egg	egg	NN
12350	4335	41	or	or	CC
12350	4335	42	one	one	CD
12350	4335	43	-	-	HYPH
12350	4335	44	half	half	NN
12350	4335	45	cup	cup	NN
12350	4335	46	of	of	IN
12350	4335	47	water	water	NN
12350	4335	48	if	if	IN
12350	4335	49	the	the	DT
12350	4335	50	egg	egg	NN
12350	4335	51	is	be	VBZ
12350	4335	52	omitted	omit	VBN
12350	4335	53	,	,	,
12350	4335	54	one	one	CD
12350	4335	55	-	-	HYPH
12350	4335	56	quarter	quarter	NN
12350	4335	57	cup	cup	NN
12350	4335	58	of	of	IN
12350	4335	59	chopped	chop	VBN
12350	4335	60	raisins	raisin	NNS
12350	4335	61	and	and	CC
12350	4335	62	four	four	CD
12350	4335	63	tablespoons	tablespoon	NNS
12350	4335	64	of	of	IN
12350	4335	65	melted	melt	VBN
12350	4335	66	shortening	shortening	NN
12350	4335	67	--	--	:
12350	4335	68	butter	butter	NN
12350	4335	69	,	,	,
12350	4335	70	or	or	CC
12350	4335	71	any	any	DT
12350	4335	72	good	good	JJ
12350	4335	73	butter	butter	NN
12350	4335	74	substitute	substitute	NN
12350	4335	75	will	will	MD
12350	4335	76	do	do	VB
12350	4335	77	.	.	.
12350	4336	1	Bake	bake	VB
12350	4336	2	in	in	IN
12350	4336	3	muffin	muffin	NN
12350	4336	4	-	-	HYPH
12350	4336	5	pans	pan	NNS
12350	4336	6	in	in	IN
12350	4336	7	rather	rather	RB
12350	4336	8	hot	hot	JJ
12350	4336	9	oven	oven	JJ
12350	4336	10	twenty	twenty	CD
12350	4336	11	-	-	HYPH
12350	4336	12	five	five	CD
12350	4336	13	minutes	minute	NNS
12350	4336	14	.	.	.
12350	4337	1	Fill	fill	VB
12350	4337	2	pans	pan	NNS
12350	4337	3	three	three	CD
12350	4337	4	-	-	HYPH
12350	4337	5	fourths	fourth	NNS
12350	4337	6	full	full	JJ
12350	4337	7	.	.	.
12350	4338	1	GLUTEN	GLUTEN	NNP
12350	4338	2	GEMS	gem	NNS
12350	4338	3	Beat	beat	VBP
12350	4338	4	the	the	DT
12350	4338	5	yolks	yolk	NNS
12350	4338	6	of	of	IN
12350	4338	7	two	two	CD
12350	4338	8	eggs	egg	NNS
12350	4338	9	,	,	,
12350	4338	10	add	add	VB
12350	4338	11	one	one	CD
12350	4338	12	cup	cup	NN
12350	4338	13	of	of	IN
12350	4338	14	milk	milk	NN
12350	4338	15	;	;	:
12350	4338	16	then	then	RB
12350	4338	17	one	one	CD
12350	4338	18	and	and	CC
12350	4338	19	one	one	CD
12350	4338	20	-	-	HYPH
12350	4338	21	half	half	NN
12350	4338	22	cups	cup	NNS
12350	4338	23	of	of	IN
12350	4338	24	gluten	gluten	VBN
12350	4338	25	flour	flour	NN
12350	4338	26	,	,	,
12350	4338	27	two	two	CD
12350	4338	28	teaspoons	teaspoon	NNS
12350	4338	29	of	of	IN
12350	4338	30	baking	bake	VBG
12350	4338	31	powder	powder	NN
12350	4338	32	;	;	:
12350	4338	33	beat	beat	VBD
12350	4338	34	well	well	RB
12350	4338	35	,	,	,
12350	4338	36	stir	stir	VB
12350	4338	37	in	in	IN
12350	4338	38	the	the	DT
12350	4338	39	whites	white	NNS
12350	4338	40	of	of	IN
12350	4338	41	the	the	DT
12350	4338	42	two	two	CD
12350	4338	43	eggs	egg	NNS
12350	4338	44	,	,	,
12350	4338	45	and	and	CC
12350	4338	46	bake	bake	VB
12350	4338	47	in	in	RP
12350	4338	48	hot	hot	JJ
12350	4338	49	buttered	buttered	NN
12350	4338	50	gem	gem	NN
12350	4338	51	pans	pan	NNS
12350	4338	52	about	about	RB
12350	4338	53	twenty	twenty	CD
12350	4338	54	minutes	minute	NNS
12350	4338	55	.	.	.
12350	4339	1	EGGLESS	eggless	DT
12350	4339	2	GINGER	ginger	NN
12350	4339	3	GEMS	gem	NNS
12350	4339	4	Mix	mix	VB
12350	4339	5	one	one	CD
12350	4339	6	-	-	HYPH
12350	4339	7	half	half	NN
12350	4339	8	cup	cup	NN
12350	4339	9	of	of	IN
12350	4339	10	molasses	molasse	NNS
12350	4339	11	,	,	,
12350	4339	12	one	one	CD
12350	4339	13	-	-	HYPH
12350	4339	14	half	half	NN
12350	4339	15	cup	cup	NN
12350	4339	16	of	of	IN
12350	4339	17	sugar	sugar	NN
12350	4339	18	,	,	,
12350	4339	19	one	one	CD
12350	4339	20	tablespoon	tablespoon	NN
12350	4339	21	of	of	IN
12350	4339	22	butter	butter	NN
12350	4339	23	,	,	,
12350	4339	24	and	and	CC
12350	4339	25	warm	warm	VB
12350	4339	26	slightly	slightly	RB
12350	4339	27	;	;	:
12350	4339	28	beat	beat	VBN
12350	4339	29	up	up	RP
12350	4339	30	well	well	RB
12350	4339	31	and	and	CC
12350	4339	32	stir	stir	VB
12350	4339	33	at	at	IN
12350	4339	34	least	least	JJS
12350	4339	35	ten	ten	CD
12350	4339	36	minutes	minute	NNS
12350	4339	37	.	.	.
12350	4340	1	Add	add	VB
12350	4340	2	the	the	DT
12350	4340	3	following	follow	VBG
12350	4340	4	spices	spice	NNS
12350	4340	5	:	:	:
12350	4340	6	one	one	CD
12350	4340	7	-	-	HYPH
12350	4340	8	half	half	NN
12350	4340	9	teaspoon	teaspoon	NN
12350	4340	10	each	each	DT
12350	4340	11	of	of	IN
12350	4340	12	ginger	ginger	NN
12350	4340	13	and	and	CC
12350	4340	14	cinnamon	cinnamon	NN
12350	4340	15	;	;	,
12350	4340	16	and	and	CC
12350	4340	17	gradually	gradually	RB
12350	4340	18	one	one	CD
12350	4340	19	-	-	HYPH
12350	4340	20	half	half	NN
12350	4340	21	cup	cup	NN
12350	4340	22	of	of	IN
12350	4340	23	milk	milk	NN
12350	4340	24	and	and	CC
12350	4340	25	two	two	CD
12350	4340	26	and	and	CC
12350	4340	27	one	one	CD
12350	4340	28	-	-	HYPH
12350	4340	29	half	half	NN
12350	4340	30	cups	cup	NNS
12350	4340	31	of	of	IN
12350	4340	32	sifted	sift	VBN
12350	4340	33	flour	flour	NN
12350	4340	34	in	in	IN
12350	4340	35	which	which	WDT
12350	4340	36	has	have	VBZ
12350	4340	37	been	be	VBN
12350	4340	38	sifted	sift	VBN
12350	4340	39	two	two	CD
12350	4340	40	teaspoons	teaspoon	NNS
12350	4340	41	of	of	IN
12350	4340	42	baking	bake	VBG
12350	4340	43	powder	powder	NN
12350	4340	44	.	.	.
12350	4341	1	One	one	CD
12350	4341	2	-	-	HYPH
12350	4341	3	fourth	fourth	NN
12350	4341	4	cup	cup	NN
12350	4341	5	of	of	IN
12350	4341	6	currants	currant	NNS
12350	4341	7	or	or	CC
12350	4341	8	seeded	seeded	JJ
12350	4341	9	raisins	raisin	NNS
12350	4341	10	may	may	MD
12350	4341	11	be	be	VB
12350	4341	12	added	add	VBN
12350	4341	13	.	.	.
12350	4342	1	Bake	bake	VB
12350	4342	2	in	in	RP
12350	4342	3	well	well	RB
12350	4342	4	-	-	HYPH
12350	4342	5	greased	grease	VBN
12350	4342	6	gem	gem	NN
12350	4342	7	pans	pan	NNS
12350	4342	8	and	and	CC
12350	4342	9	eat	eat	VB
12350	4342	10	warm	warm	JJ
12350	4342	11	for	for	IN
12350	4342	12	tea	tea	NN
12350	4342	13	or	or	CC
12350	4342	14	lunch	lunch	NN
12350	4342	15	.	.	.
12350	4343	1	POPOVERS	popover	NNS
12350	4343	2	Mix	mix	VBP
12350	4343	3	to	to	IN
12350	4343	4	a	a	DT
12350	4343	5	smooth	smooth	JJ
12350	4343	6	batter	batter	NN
12350	4343	7	two	two	CD
12350	4343	8	cups	cup	NNS
12350	4343	9	each	each	DT
12350	4343	10	of	of	IN
12350	4343	11	milk	milk	NN
12350	4343	12	and	and	CC
12350	4343	13	well	well	RB
12350	4343	14	-	-	HYPH
12350	4343	15	sifted	sift	VBN
12350	4343	16	flour	flour	NN
12350	4343	17	,	,	,
12350	4343	18	the	the	DT
12350	4343	19	yolks	yolk	NNS
12350	4343	20	of	of	IN
12350	4343	21	three	three	CD
12350	4343	22	fresh	fresh	JJ
12350	4343	23	eggs	egg	NNS
12350	4343	24	and	and	CC
12350	4343	25	a	a	DT
12350	4343	26	teaspoon	teaspoon	NN
12350	4343	27	of	of	IN
12350	4343	28	salt	salt	NN
12350	4343	29	.	.	.
12350	4344	1	Butter	butter	NN
12350	4344	2	well	well	UH
12350	4344	3	the	the	DT
12350	4344	4	inside	inside	NN
12350	4344	5	of	of	IN
12350	4344	6	six	six	CD
12350	4344	7	or	or	CC
12350	4344	8	eight	eight	CD
12350	4344	9	deep	deep	JJ
12350	4344	10	earthen	earthen	JJ
12350	4344	11	popover	popover	NN
12350	4344	12	cups	cup	NNS
12350	4344	13	and	and	CC
12350	4344	14	stand	stand	VB
12350	4344	15	them	-PRON-	PRP
12350	4344	16	in	in	IN
12350	4344	17	a	a	DT
12350	4344	18	pan	pan	NN
12350	4344	19	in	in	IN
12350	4344	20	a	a	DT
12350	4344	21	hot	hot	JJ
12350	4344	22	oven	oven	NN
12350	4344	23	.	.	.
12350	4345	1	While	while	IN
12350	4345	2	the	the	DT
12350	4345	3	cups	cup	NNS
12350	4345	4	are	be	VBP
12350	4345	5	heating	heat	VBG
12350	4345	6	,	,	,
12350	4345	7	beat	beat	VBD
12350	4345	8	to	to	IN
12350	4345	9	a	a	DT
12350	4345	10	froth	froth	NN
12350	4345	11	the	the	DT
12350	4345	12	whites	white	NNS
12350	4345	13	of	of	IN
12350	4345	14	the	the	DT
12350	4345	15	three	three	CD
12350	4345	16	eggs	egg	NNS
12350	4345	17	and	and	CC
12350	4345	18	stir	stir	VB
12350	4345	19	them	-PRON-	PRP
12350	4345	20	quickly	quickly	RB
12350	4345	21	in	in	IN
12350	4345	22	the	the	DT
12350	4345	23	batter	batter	NN
12350	4345	24	.	.	.
12350	4346	1	Open	open	VB
12350	4346	2	the	the	DT
12350	4346	3	oven	oven	JJ
12350	4346	4	door	door	NN
12350	4346	5	,	,	,
12350	4346	6	pull	pull	VB
12350	4346	7	the	the	DT
12350	4346	8	pan	pan	NN
12350	4346	9	forward	forward	RB
12350	4346	10	,	,	,
12350	4346	11	pour	pour	VB
12350	4346	12	the	the	DT
12350	4346	13	batter	batter	NN
12350	4346	14	in	in	IN
12350	4346	15	the	the	DT
12350	4346	16	hot	hot	JJ
12350	4346	17	buttered	butter	VBN
12350	4346	18	cups	cup	NNS
12350	4346	19	up	up	RP
12350	4346	20	to	to	IN
12350	4346	21	the	the	DT
12350	4346	22	brim	brim	NN
12350	4346	23	.	.	.
12350	4347	1	Push	push	VB
12350	4347	2	the	the	DT
12350	4347	3	pan	pan	NN
12350	4347	4	back	back	RB
12350	4347	5	,	,	,
12350	4347	6	close	close	VB
12350	4347	7	the	the	DT
12350	4347	8	oven	oven	JJ
12350	4347	9	door	door	NN
12350	4347	10	,	,	,
12350	4347	11	and	and	CC
12350	4347	12	bake	bake	VB
12350	4347	13	the	the	DT
12350	4347	14	popovers	popover	NNS
12350	4347	15	till	till	IN
12350	4347	16	they	-PRON-	PRP
12350	4347	17	rise	rise	VBP
12350	4347	18	well	well	RB
12350	4347	19	and	and	CC
12350	4347	20	are	be	VBP
12350	4347	21	brown	brown	JJ
12350	4347	22	at	at	IN
12350	4347	23	the	the	DT
12350	4347	24	sides	side	NNS
12350	4347	25	where	where	WRB
12350	4347	26	they	-PRON-	PRP
12350	4347	27	part	part	VBP
12350	4347	28	from	from	IN
12350	4347	29	the	the	DT
12350	4347	30	clips	clip	NNS
12350	4347	31	.	.	.
12350	4348	1	Serve	serve	VB
12350	4348	2	them	-PRON-	PRP
12350	4348	3	hot	hot	JJ
12350	4348	4	,	,	,
12350	4348	5	folded	fold	VBN
12350	4348	6	lightly	lightly	RB
12350	4348	7	in	in	IN
12350	4348	8	a	a	DT
12350	4348	9	napkin	napkin	NN
12350	4348	10	.	.	.
12350	4349	1	ONE	one	CD
12350	4349	2	-	-	HYPH
12350	4349	3	EGG	egg	NN
12350	4349	4	WAFFLES	waffles	NN
12350	4349	5	Mix	mix	VB
12350	4349	6	one	one	CD
12350	4349	7	and	and	CC
12350	4349	8	one	one	CD
12350	4349	9	-	-	HYPH
12350	4349	10	half	half	NN
12350	4349	11	cups	cup	NNS
12350	4349	12	of	of	IN
12350	4349	13	flour	flour	NN
12350	4349	14	,	,	,
12350	4349	15	one	one	CD
12350	4349	16	teaspoon	teaspoon	NN
12350	4349	17	of	of	IN
12350	4349	18	baking	baking	NN
12350	4349	19	powder	powder	NN
12350	4349	20	,	,	,
12350	4349	21	one	one	CD
12350	4349	22	-	-	HYPH
12350	4349	23	quarter	quarter	NN
12350	4349	24	teaspoon	teaspoon	NN
12350	4349	25	of	of	IN
12350	4349	26	salt	salt	NN
12350	4349	27	;	;	:
12350	4349	28	add	add	VB
12350	4349	29	one	one	CD
12350	4349	30	and	and	CC
12350	4349	31	three	three	CD
12350	4349	32	-	-	HYPH
12350	4349	33	fourths	fourth	NNS
12350	4349	34	cups	cup	NNS
12350	4349	35	of	of	IN
12350	4349	36	milk	milk	NN
12350	4349	37	,	,	,
12350	4349	38	add	add	VB
12350	4349	39	the	the	DT
12350	4349	40	milk	milk	NN
12350	4349	41	slowly	slowly	RB
12350	4349	42	;	;	:
12350	4349	43	then	then	RB
12350	4349	44	one	one	CD
12350	4349	45	well	well	RB
12350	4349	46	-	-	HYPH
12350	4349	47	beaten	beat	VBN
12350	4349	48	egg	egg	NN
12350	4349	49	and	and	CC
12350	4349	50	two	two	CD
12350	4349	51	tablespoons	tablespoon	NNS
12350	4349	52	of	of	IN
12350	4349	53	melted	melted	JJ
12350	4349	54	butter	butter	NN
12350	4349	55	;	;	:
12350	4349	56	drop	drop	NN
12350	4349	57	by	by	IN
12350	4349	58	spoonfuls	spoonful	NNS
12350	4349	59	on	on	IN
12350	4349	60	a	a	DT
12350	4349	61	hot	hot	JJ
12350	4349	62	buttered	buttered	JJ
12350	4349	63	waffle	waffle	NN
12350	4349	64	iron	iron	NN
12350	4349	65	,	,	,
12350	4349	66	putting	put	VBG
12350	4349	67	one	one	CD
12350	4349	68	tablespoon	tablespoon	NN
12350	4349	69	in	in	IN
12350	4349	70	each	each	DT
12350	4349	71	section	section	NN
12350	4349	72	of	of	IN
12350	4349	73	the	the	DT
12350	4349	74	iron	iron	NN
12350	4349	75	.	.	.
12350	4350	1	Bake	bake	VB
12350	4350	2	and	and	CC
12350	4350	3	turn	turn	VB
12350	4350	4	,	,	,
12350	4350	5	browning	brown	VBG
12350	4350	6	both	both	DT
12350	4350	7	sides	side	NNS
12350	4350	8	carefully	carefully	RB
12350	4350	9	;	;	:
12350	4350	10	remove	remove	VB
12350	4350	11	from	from	IN
12350	4350	12	the	the	DT
12350	4350	13	iron	iron	NN
12350	4350	14	;	;	:
12350	4350	15	pile	pile	VB
12350	4350	16	one	one	CD
12350	4350	17	on	on	IN
12350	4350	18	top	top	NN
12350	4350	19	of	of	IN
12350	4350	20	the	the	DT
12350	4350	21	other	other	JJ
12350	4350	22	and	and	CC
12350	4350	23	serve	serve	VB
12350	4350	24	at	at	IN
12350	4350	25	once	once	RB
12350	4350	26	.	.	.
12350	4351	1	THREE	three	CD
12350	4351	2	-	-	HYPH
12350	4351	3	EGG	egg	NN
12350	4351	4	WAFFLES	waffles	NN
12350	4351	5	Mix	mix	VB
12350	4351	6	two	two	CD
12350	4351	7	cups	cup	NNS
12350	4351	8	of	of	IN
12350	4351	9	flour	flour	NN
12350	4351	10	,	,	,
12350	4351	11	one	one	CD
12350	4351	12	teaspoon	teaspoon	NN
12350	4351	13	of	of	IN
12350	4351	14	baking	baking	NN
12350	4351	15	-	-	HYPH
12350	4351	16	powder	powder	NN
12350	4351	17	,	,	,
12350	4351	18	one	one	CD
12350	4351	19	-	-	HYPH
12350	4351	20	half	half	NN
12350	4351	21	teaspoon	teaspoon	NN
12350	4351	22	of	of	IN
12350	4351	23	salt	salt	NN
12350	4351	24	,	,	,
12350	4351	25	and	and	CC
12350	4351	26	sift	sift	VB
12350	4351	27	these	these	DT
12350	4351	28	ingredients	ingredient	NNS
12350	4351	29	;	;	:
12350	4351	30	add	add	VB
12350	4351	31	the	the	DT
12350	4351	32	yolks	yolk	NNS
12350	4351	33	of	of	IN
12350	4351	34	three	three	CD
12350	4351	35	eggs	egg	NNS
12350	4351	36	beaten	beat	VBN
12350	4351	37	and	and	CC
12350	4351	38	stirred	stir	VBN
12350	4351	39	into	into	IN
12350	4351	40	one	one	CD
12350	4351	41	and	and	CC
12350	4351	42	one	one	CD
12350	4351	43	-	-	HYPH
12350	4351	44	fourth	fourth	NN
12350	4351	45	cups	cup	NNS
12350	4351	46	of	of	IN
12350	4351	47	milk	milk	NN
12350	4351	48	;	;	:
12350	4351	49	then	then	RB
12350	4351	50	add	add	VB
12350	4351	51	one	one	CD
12350	4351	52	tablespoon	tablespoon	NN
12350	4351	53	of	of	IN
12350	4351	54	melted	melted	JJ
12350	4351	55	butter	butter	NN
12350	4351	56	and	and	CC
12350	4351	57	fold	fold	VB
12350	4351	58	in	in	IN
12350	4351	59	the	the	DT
12350	4351	60	whites	white	NNS
12350	4351	61	of	of	IN
12350	4351	62	the	the	DT
12350	4351	63	eggs	egg	NNS
12350	4351	64	.	.	.
12350	4352	1	Bake	bake	VB
12350	4352	2	and	and	CC
12350	4352	3	serve	serve	VB
12350	4352	4	as	as	IN
12350	4352	5	directed	direct	VBN
12350	4352	6	under	under	IN
12350	4352	7	One	one	CD
12350	4352	8	-	-	HYPH
12350	4352	9	Egg	Egg	NNP
12350	4352	10	Waffles	Waffles	NNP
12350	4352	11	.	.	.
12350	4353	1	DOUGHNUTS	DOUGHNUTS	NNP
12350	4353	2	Mix	Mix	NNP
12350	4353	3	two	two	CD
12350	4353	4	and	and	CC
12350	4353	5	one	one	CD
12350	4353	6	-	-	HYPH
12350	4353	7	half	half	NN
12350	4353	8	tablespoons	tablespoon	NNS
12350	4353	9	of	of	IN
12350	4353	10	melted	melted	JJ
12350	4353	11	butter	butter	NN
12350	4353	12	,	,	,
12350	4353	13	one	one	CD
12350	4353	14	cup	cup	NN
12350	4353	15	of	of	IN
12350	4353	16	granulated	granulate	VBN
12350	4353	17	sugar	sugar	NN
12350	4353	18	,	,	,
12350	4353	19	two	two	CD
12350	4353	20	eggs	egg	NNS
12350	4353	21	,	,	,
12350	4353	22	one	one	CD
12350	4353	23	cup	cup	NN
12350	4353	24	of	of	IN
12350	4353	25	milk	milk	NN
12350	4353	26	,	,	,
12350	4353	27	one	one	CD
12350	4353	28	-	-	HYPH
12350	4353	29	half	half	NN
12350	4353	30	nutmeg	nutmeg	NNS
12350	4353	31	grated	grate	VBN
12350	4353	32	,	,	,
12350	4353	33	sifted	sift	VBD
12350	4353	34	flour	flour	NN
12350	4353	35	enough	enough	RB
12350	4353	36	to	to	TO
12350	4353	37	make	make	VB
12350	4353	38	a	a	DT
12350	4353	39	batter	batter	NN
12350	4353	40	as	as	RB
12350	4353	41	stiff	stiff	JJ
12350	4353	42	as	as	IN
12350	4353	43	biscuit	biscuit	NN
12350	4353	44	dough	dough	NN
12350	4353	45	;	;	:
12350	4353	46	add	add	VB
12350	4353	47	two	two	CD
12350	4353	48	teaspoons	teaspoon	NNS
12350	4353	49	of	of	IN
12350	4353	50	baking	baking	NN
12350	4353	51	-	-	HYPH
12350	4353	52	powder	powder	NN
12350	4353	53	and	and	CC
12350	4353	54	one	one	CD
12350	4353	55	teaspoon	teaspoon	NN
12350	4353	56	of	of	IN
12350	4353	57	salt	salt	NN
12350	4353	58	to	to	IN
12350	4353	59	the	the	DT
12350	4353	60	sifted	sift	VBN
12350	4353	61	flour	flour	NN
12350	4353	62	.	.	.
12350	4354	1	Flour	flour	NN
12350	4354	2	your	-PRON-	PRP$
12350	4354	3	board	board	NN
12350	4354	4	well	well	RB
12350	4354	5	,	,	,
12350	4354	6	roll	roll	NN
12350	4354	7	dough	dough	NN
12350	4354	8	out	out	RP
12350	4354	9	about	about	IN
12350	4354	10	half	half	PDT
12350	4354	11	an	an	DT
12350	4354	12	inch	inch	NN
12350	4354	13	thick	thick	JJ
12350	4354	14	,	,	,
12350	4354	15	and	and	CC
12350	4354	16	cut	cut	VBN
12350	4354	17	into	into	IN
12350	4354	18	pieces	piece	NNS
12350	4354	19	three	three	CD
12350	4354	20	inches	inch	NNS
12350	4354	21	long	long	JJ
12350	4354	22	and	and	CC
12350	4354	23	one	one	CD
12350	4354	24	inch	inch	NN
12350	4354	25	wide	wide	JJ
12350	4354	26	.	.	.
12350	4355	1	Cut	cut	VB
12350	4355	2	a	a	DT
12350	4355	3	slit	slit	NN
12350	4355	4	about	about	IN
12350	4355	5	an	an	DT
12350	4355	6	inch	inch	NN
12350	4355	7	long	long	RB
12350	4355	8	in	in	IN
12350	4355	9	the	the	DT
12350	4355	10	centre	centre	NN
12350	4355	11	of	of	IN
12350	4355	12	each	each	DT
12350	4355	13	strip	strip	NN
12350	4355	14	and	and	CC
12350	4355	15	pull	pull	VB
12350	4355	16	one	one	CD
12350	4355	17	end	end	NN
12350	4355	18	through	through	IN
12350	4355	19	this	this	DT
12350	4355	20	slit	slit	NN
12350	4355	21	.	.	.
12350	4356	1	Fry	fry	PRP
12350	4356	2	quickly	quickly	RB
12350	4356	3	in	in	IN
12350	4356	4	hot	hot	JJ
12350	4356	5	Crisco	Crisco	NNP
12350	4356	6	.	.	.
12350	4357	1	Sprinkle	sprinkle	VB
12350	4357	2	powdered	powdered	JJ
12350	4357	3	sugar	sugar	NN
12350	4357	4	on	on	IN
12350	4357	5	top	top	NN
12350	4357	6	of	of	IN
12350	4357	7	each	each	DT
12350	4357	8	doughnut	doughnut	NN
12350	4357	9	.	.	.
12350	4358	1	FRENCH	FRENCH	NNS
12350	4358	2	DOUGHNUTS	doughnuts	NN
12350	4358	3	French	french	JJ
12350	4358	4	doughnuts	doughnut	NNS
12350	4358	5	are	be	VBP
12350	4358	6	much	much	RB
12350	4358	7	daintier	dainty	JJR
12350	4358	8	than	than	IN
12350	4358	9	the	the	DT
12350	4358	10	ordinary	ordinary	JJ
12350	4358	11	ones	one	NNS
12350	4358	12	,	,	,
12350	4358	13	and	and	CC
12350	4358	14	are	be	VBP
12350	4358	15	easily	easily	RB
12350	4358	16	made	make	VBN
12350	4358	17	.	.	.
12350	4359	1	Take	take	VB
12350	4359	2	one	one	CD
12350	4359	3	-	-	HYPH
12350	4359	4	half	half	NN
12350	4359	5	pint	pint	NN
12350	4359	6	of	of	IN
12350	4359	7	water	water	NN
12350	4359	8	,	,	,
12350	4359	9	one	one	CD
12350	4359	10	-	-	HYPH
12350	4359	11	half	half	NN
12350	4359	12	pint	pint	NN
12350	4359	13	of	of	IN
12350	4359	14	milk	milk	NN
12350	4359	15	,	,	,
12350	4359	16	six	six	CD
12350	4359	17	ounces	ounce	NNS
12350	4359	18	of	of	IN
12350	4359	19	butter	butter	NN
12350	4359	20	,	,	,
12350	4359	21	one	one	CD
12350	4359	22	-	-	HYPH
12350	4359	23	half	half	NN
12350	4359	24	pound	pound	NN
12350	4359	25	of	of	IN
12350	4359	26	flour	flour	NN
12350	4359	27	,	,	,
12350	4359	28	and	and	CC
12350	4359	29	six	six	CD
12350	4359	30	eggs	egg	NNS
12350	4359	31	.	.	.
12350	4360	1	Heat	heat	VB
12350	4360	2	the	the	DT
12350	4360	3	butter	butter	NN
12350	4360	4	,	,	,
12350	4360	5	milk	milk	NN
12350	4360	6	,	,	,
12350	4360	7	and	and	CC
12350	4360	8	water	water	NN
12350	4360	9	,	,	,
12350	4360	10	and	and	CC
12350	4360	11	when	when	WRB
12350	4360	12	it	-PRON-	PRP
12350	4360	13	boils	boil	VBZ
12350	4360	14	remove	remove	VBP
12350	4360	15	from	from	IN
12350	4360	16	the	the	DT
12350	4360	17	fire	fire	NN
12350	4360	18	and	and	CC
12350	4360	19	stir	stir	VB
12350	4360	20	in	in	IN
12350	4360	21	the	the	DT
12350	4360	22	flour	flour	NN
12350	4360	23	,	,	,
12350	4360	24	using	use	VBG
12350	4360	25	a	a	DT
12350	4360	26	wooden	wooden	JJ
12350	4360	27	spoon	spoon	NN
12350	4360	28	.	.	.
12350	4361	1	When	when	WRB
12350	4361	2	well	well	RB
12350	4361	3	mixed	mixed	JJ
12350	4361	4	,	,	,
12350	4361	5	stir	stir	VBP
12350	4361	6	in	in	IN
12350	4361	7	the	the	DT
12350	4361	8	eggs	egg	NNS
12350	4361	9	,	,	,
12350	4361	10	whipping	whip	VBG
12350	4361	11	each	each	DT
12350	4361	12	one	one	NN
12350	4361	13	in	in	IN
12350	4361	14	separately	separately	RB
12350	4361	15	until	until	IN
12350	4361	16	you	-PRON-	PRP
12350	4361	17	have	have	VBP
12350	4361	18	a	a	DT
12350	4361	19	hard	hard	JJ
12350	4361	20	batter	batter	NN
12350	4361	21	.	.	.
12350	4362	1	Now	now	RB
12350	4362	2	pour	pour	VB
12350	4362	3	your	-PRON-	PRP$
12350	4362	4	dough	dough	NN
12350	4362	5	into	into	IN
12350	4362	6	a	a	DT
12350	4362	7	pastry	pastry	NN
12350	4362	8	bag	bag	NN
12350	4362	9	.	.	.
12350	4363	1	This	this	DT
12350	4363	2	is	be	VBZ
12350	4363	3	an	an	DT
12350	4363	4	ordinary	ordinary	JJ
12350	4363	5	cheesecloth	cheesecloth	JJ
12350	4363	6	bag	bag	NN
12350	4363	7	,	,	,
12350	4363	8	one	one	CD
12350	4363	9	corner	corner	NN
12350	4363	10	of	of	IN
12350	4363	11	which	which	WDT
12350	4363	12	has	have	VBZ
12350	4363	13	a	a	DT
12350	4363	14	tiny	tiny	JJ
12350	4363	15	tin	tin	NN
12350	4363	16	funnel	funnel	NN
12350	4363	17	,	,	,
12350	4363	18	with	with	IN
12350	4363	19	a	a	DT
12350	4363	20	fluted	fluted	JJ
12350	4363	21	or	or	CC
12350	4363	22	fancy	fancy	JJ
12350	4363	23	edge	edge	NN
12350	4363	24	.	.	.
12350	4364	1	(	(	-LRB-
12350	4364	2	These	these	DT
12350	4364	3	little	little	JJ
12350	4364	4	tins	tin	NNS
12350	4364	5	may	may	MD
12350	4364	6	be	be	VB
12350	4364	7	purchased	purchase	VBN
12350	4364	8	at	at	IN
12350	4364	9	any	any	DT
12350	4364	10	tinware	tinware	NN
12350	4364	11	store	store	NN
12350	4364	12	.	.	.
12350	4364	13	)	)	-RRB-
12350	4365	1	It	-PRON-	PRP
12350	4365	2	should	should	MD
12350	4365	3	be	be	VB
12350	4365	4	very	very	RB
12350	4365	5	small	small	JJ
12350	4365	6	,	,	,
12350	4365	7	not	not	RB
12350	4365	8	over	over	IN
12350	4365	9	two	two	CD
12350	4365	10	inches	inch	NNS
12350	4365	11	high	high	JJ
12350	4365	12	at	at	IN
12350	4365	13	the	the	DT
12350	4365	14	most	most	JJS
12350	4365	15	,	,	,
12350	4365	16	so	so	IN
12350	4365	17	the	the	DT
12350	4365	18	dough	dough	NN
12350	4365	19	may	may	MD
12350	4365	20	be	be	VB
12350	4365	21	easily	easily	RB
12350	4365	22	squeezed	squeeze	VBN
12350	4365	23	through	through	IN
12350	4365	24	it	-PRON-	PRP
12350	4365	25	.	.	.
12350	4366	1	Pour	pour	VB
12350	4366	2	the	the	DT
12350	4366	3	paste	paste	NN
12350	4366	4	on	on	IN
12350	4366	5	buttered	butter	VBN
12350	4366	6	paper	paper	NN
12350	4366	7	,	,	,
12350	4366	8	making	make	VBG
12350	4366	9	into	into	IN
12350	4366	10	ring	ring	NN
12350	4366	11	shapes	shape	NNS
12350	4366	12	.	.	.
12350	4367	1	Fry	fry	NN
12350	4367	2	in	in	IN
12350	4367	3	hot	hot	JJ
12350	4367	4	oil	oil	NN
12350	4367	5	or	or	CC
12350	4367	6	butter	butter	NN
12350	4367	7	substitute	substitute	NN
12350	4367	8	.	.	.
12350	4368	1	Dust	dust	NN
12350	4368	2	with	with	IN
12350	4368	3	powdered	powdered	JJ
12350	4368	4	sugar	sugar	NN
12350	4368	5	.	.	.
12350	4369	1	CRULLERS	CRULLERS	NNP
12350	4369	2	Cream	cream	NN
12350	4369	3	two	two	CD
12350	4369	4	tablespoons	tablespoon	NNS
12350	4369	5	of	of	IN
12350	4369	6	butter	butter	NN
12350	4369	7	with	with	IN
12350	4369	8	one	one	CD
12350	4369	9	-	-	HYPH
12350	4369	10	half	half	NN
12350	4369	11	cup	cup	NN
12350	4369	12	of	of	IN
12350	4369	13	sugar	sugar	NN
12350	4369	14	,	,	,
12350	4369	15	then	then	RB
12350	4369	16	beat	beat	VBD
12350	4369	17	in	in	IN
12350	4369	18	one	one	CD
12350	4369	19	at	at	IN
12350	4369	20	a	a	DT
12350	4369	21	time	time	NN
12350	4369	22	two	two	CD
12350	4369	23	whole	whole	JJ
12350	4369	24	eggs	egg	NNS
12350	4369	25	.	.	.
12350	4370	1	Mix	mix	VB
12350	4370	2	well	well	RB
12350	4370	3	,	,	,
12350	4370	4	then	then	RB
12350	4370	5	add	add	VB
12350	4370	6	one	one	CD
12350	4370	7	-	-	HYPH
12350	4370	8	half	half	NN
12350	4370	9	cup	cup	NN
12350	4370	10	of	of	IN
12350	4370	11	milk	milk	NN
12350	4370	12	,	,	,
12350	4370	13	two	two	CD
12350	4370	14	teaspoons	teaspoon	NNS
12350	4370	15	of	of	IN
12350	4370	16	baking	baking	NN
12350	4370	17	-	-	HYPH
12350	4370	18	powder	powder	NN
12350	4370	19	,	,	,
12350	4370	20	and	and	CC
12350	4370	21	sufficient	sufficient	JJ
12350	4370	22	flour	flour	NN
12350	4370	23	to	to	TO
12350	4370	24	make	make	VB
12350	4370	25	a	a	DT
12350	4370	26	soft	soft	JJ
12350	4370	27	batter	batter	NN
12350	4370	28	to	to	TO
12350	4370	29	roll	roll	VB
12350	4370	30	out	out	RP
12350	4370	31	.	.	.
12350	4371	1	(	(	-LRB-
12350	4371	2	Try	try	VB
12350	4371	3	three	three	CD
12350	4371	4	cupfuls	cupful	NNS
12350	4371	5	and	and	CC
12350	4371	6	then	then	RB
12350	4371	7	add	add	VB
12350	4371	8	as	as	RB
12350	4371	9	much	much	RB
12350	4371	10	more	more	JJR
12350	4371	11	flour	flour	NN
12350	4371	12	as	as	IN
12350	4371	13	necessary	necessary	JJ
12350	4371	14	.	.	.
12350	4371	15	)	)	-RRB-
12350	4372	1	Last	last	JJ
12350	4372	2	,	,	,
12350	4372	3	add	add	VB
12350	4372	4	one	one	CD
12350	4372	5	-	-	HYPH
12350	4372	6	half	half	NN
12350	4372	7	teaspoon	teaspoon	NN
12350	4372	8	cinnamon	cinnamon	NN
12350	4372	9	.	.	.
12350	4373	1	Roll	roll	VB
12350	4373	2	one	one	CD
12350	4373	3	-	-	HYPH
12350	4373	4	half	half	NN
12350	4373	5	inch	inch	NN
12350	4373	6	thick	thick	JJ
12350	4373	7	,	,	,
12350	4373	8	cut	cut	VBN
12350	4373	9	in	in	IN
12350	4373	10	strips	strip	NNS
12350	4373	11	one	one	CD
12350	4373	12	inch	inch	NN
12350	4373	13	wide	wide	RB
12350	4373	14	,	,	,
12350	4373	15	three	three	CD
12350	4373	16	inches	inch	NNS
12350	4373	17	long	long	JJ
12350	4373	18	and	and	CC
12350	4373	19	fry	fry	VB
12350	4373	20	in	in	IN
12350	4373	21	hot	hot	JJ
12350	4373	22	Crisco	Crisco	NNP
12350	4373	23	.	.	.
12350	4374	1	STRAWBERRY	strawberry	JJ
12350	4374	2	SHORTCAKE	SHORTCAKE	NNP
12350	4374	3	(	(	-LRB-
12350	4374	4	BISCUIT	BISCUIT	NNP
12350	4374	5	DOUGH	DOUGH	NNP
12350	4374	6	)	)	-RRB-
12350	4374	7	Mix	mix	VB
12350	4374	8	two	two	CD
12350	4374	9	cups	cup	NNS
12350	4374	10	of	of	IN
12350	4374	11	flour	flour	NN
12350	4374	12	,	,	,
12350	4374	13	four	four	CD
12350	4374	14	teaspoons	teaspoon	NNS
12350	4374	15	of	of	IN
12350	4374	16	baking	baking	NN
12350	4374	17	-	-	HYPH
12350	4374	18	powder	powder	NN
12350	4374	19	,	,	,
12350	4374	20	one	one	CD
12350	4374	21	-	-	HYPH
12350	4374	22	half	half	NN
12350	4374	23	teaspoon	teaspoon	NN
12350	4374	24	of	of	IN
12350	4374	25	salt	salt	NN
12350	4374	26	,	,	,
12350	4374	27	one	one	CD
12350	4374	28	tablespoon	tablespoon	NN
12350	4374	29	of	of	IN
12350	4374	30	sugar	sugar	NN
12350	4374	31	;	;	:
12350	4374	32	work	work	VB
12350	4374	33	one	one	CD
12350	4374	34	-	-	HYPH
12350	4374	35	quarter	quarter	NN
12350	4374	36	cup	cup	NN
12350	4374	37	of	of	IN
12350	4374	38	butter	butter	NN
12350	4374	39	with	with	IN
12350	4374	40	tips	tip	NNS
12350	4374	41	of	of	IN
12350	4374	42	fingers	finger	NNS
12350	4374	43	,	,	,
12350	4374	44	and	and	CC
12350	4374	45	add	add	VB
12350	4374	46	three	three	CD
12350	4374	47	-	-	HYPH
12350	4374	48	quarters	quarter	NNS
12350	4374	49	of	of	IN
12350	4374	50	a	a	DT
12350	4374	51	cup	cup	NN
12350	4374	52	of	of	IN
12350	4374	53	milk	milk	NN
12350	4374	54	gradually	gradually	RB
12350	4374	55	.	.	.
12350	4375	1	Toss	toss	VB
12350	4375	2	on	on	IN
12350	4375	3	floured	floured	JJ
12350	4375	4	board	board	NN
12350	4375	5	,	,	,
12350	4375	6	divide	divide	VBP
12350	4375	7	in	in	IN
12350	4375	8	two	two	CD
12350	4375	9	parts	part	NNS
12350	4375	10	.	.	.
12350	4376	1	Pat	Pat	NNP
12350	4376	2	,	,	,
12350	4376	3	roll	roll	VB
12350	4376	4	out	out	RP
12350	4376	5	and	and	CC
12350	4376	6	bake	bake	VB
12350	4376	7	twelve	twelve	CD
12350	4376	8	minutes	minute	NNS
12350	4376	9	in	in	IN
12350	4376	10	hot	hot	JJ
12350	4376	11	oven	oven	NN
12350	4376	12	in	in	IN
12350	4376	13	layer	layer	NN
12350	4376	14	-	-	HYPH
12350	4376	15	cake	cake	NN
12350	4376	16	tins	tin	NNS
12350	4376	17	.	.	.
12350	4377	1	Split	split	VB
12350	4377	2	and	and	CC
12350	4377	3	spread	spread	VBN
12350	4377	4	with	with	IN
12350	4377	5	butter	butter	NN
12350	4377	6	.	.	.
12350	4378	1	Pick	pick	VB
12350	4378	2	,	,	,
12350	4378	3	hull	hull	NN
12350	4378	4	,	,	,
12350	4378	5	and	and	CC
12350	4378	6	drain	drain	VB
12350	4378	7	berries	berry	NNS
12350	4378	8	.	.	.
12350	4379	1	Sweeten	sweeten	VB
12350	4379	2	one	one	CD
12350	4379	3	to	to	IN
12350	4379	4	one	one	CD
12350	4379	5	and	and	CC
12350	4379	6	one	one	CD
12350	4379	7	-	-	HYPH
12350	4379	8	half	half	NN
12350	4379	9	boxes	box	NNS
12350	4379	10	of	of	IN
12350	4379	11	strawberries	strawberry	NNS
12350	4379	12	to	to	TO
12350	4379	13	taste	taste	VB
12350	4379	14	.	.	.
12350	4380	1	Crush	crush	VB
12350	4380	2	slightly	slightly	RB
12350	4380	3	and	and	CC
12350	4380	4	put	put	VBN
12350	4380	5	between	between	RB
12350	4380	6	and	and	CC
12350	4380	7	on	on	IN
12350	4380	8	top	top	NN
12350	4380	9	of	of	IN
12350	4380	10	short	short	JJ
12350	4380	11	cake	cake	NN
12350	4380	12	.	.	.
12350	4381	1	Allow	allow	VB
12350	4381	2	from	from	IN
12350	4381	3	one	one	CD
12350	4381	4	to	to	IN
12350	4381	5	one	one	CD
12350	4381	6	and	and	CC
12350	4381	7	one	one	CD
12350	4381	8	-	-	HYPH
12350	4381	9	half	half	NN
12350	4381	10	boxes	box	NNS
12350	4381	11	of	of	IN
12350	4381	12	berries	berry	NNS
12350	4381	13	to	to	IN
12350	4381	14	each	each	DT
12350	4381	15	short	short	JJ
12350	4381	16	cake	cake	NN
12350	4381	17	.	.	.
12350	4382	1	Serve	serve	VB
12350	4382	2	with	with	IN
12350	4382	3	cream	cream	NN
12350	4382	4	,	,	,
12350	4382	5	plain	plain	JJ
12350	4382	6	or	or	CC
12350	4382	7	whipped	whip	VBN
12350	4382	8	.	.	.
12350	4383	1	Strawberries	strawberry	NNS
12350	4383	2	make	make	VBP
12350	4383	3	the	the	DT
12350	4383	4	best	good	JJS
12350	4383	5	short	short	JJ
12350	4383	6	cake	cake	NN
12350	4383	7	,	,	,
12350	4383	8	but	but	CC
12350	4383	9	other	other	JJ
12350	4383	10	berries	berry	NNS
12350	4383	11	and	and	CC
12350	4383	12	sliced	sliced	JJ
12350	4383	13	peaches	peach	NNS
12350	4383	14	are	be	VBP
12350	4383	15	also	also	RB
12350	4383	16	good	good	JJ
12350	4383	17	.	.	.
12350	4384	1	DOUGH	dough	VB
12350	4384	2	FOR	for	IN
12350	4384	3	OPEN	open	JJ
12350	4384	4	FACE	face	NN
12350	4384	5	PIES	pie	NNS
12350	4384	6	The	the	DT
12350	4384	7	directions	direction	NNS
12350	4384	8	for	for	IN
12350	4384	9	making	make	VBG
12350	4384	10	the	the	DT
12350	4384	11	dough	dough	NN
12350	4384	12	for	for	IN
12350	4384	13	Cinnamon	Cinnamon	NNP
12350	4384	14	Buns	Buns	NNPS
12350	4384	15	may	may	MD
12350	4384	16	be	be	VB
12350	4384	17	followed	follow	VBN
12350	4384	18	in	in	IN
12350	4384	19	making	make	VBG
12350	4384	20	the	the	DT
12350	4384	21	under	under	JJ
12350	4384	22	crust	crust	NN
12350	4384	23	for	for	IN
12350	4384	24	fruit	fruit	NN
12350	4384	25	pies	pie	NNS
12350	4384	26	,	,	,
12350	4384	27	such	such	JJ
12350	4384	28	as	as	IN
12350	4384	29	apple	apple	NN
12350	4384	30	,	,	,
12350	4384	31	plum	plum	NN
12350	4384	32	,	,	,
12350	4384	33	huckleberry	huckleberry	NN
12350	4384	34	and	and	CC
12350	4384	35	peach	peach	NNP
12350	4384	36	.	.	.
12350	4385	1	Enough	enough	JJ
12350	4385	2	for	for	IN
12350	4385	3	two	two	CD
12350	4385	4	pies	pie	NNS
12350	4385	5	.	.	.
12350	4386	1	Drippings	dripping	NNS
12350	4386	2	and	and	CC
12350	4386	3	water	water	NN
12350	4386	4	may	may	MD
12350	4386	5	be	be	VB
12350	4386	6	substituted	substitute	VBN
12350	4386	7	for	for	IN
12350	4386	8	butter	butter	NN
12350	4386	9	and	and	CC
12350	4386	10	milk	milk	NN
12350	4386	11	respectively	respectively	RB
12350	4386	12	.	.	.
12350	4387	1	CINNAMON	CINNAMON	NNP
12350	4387	2	BUNS	buns	RB
12350	4387	3	Sift	sift	VBP
12350	4387	4	together	together	RB
12350	4387	5	one	one	CD
12350	4387	6	pint	pint	NN
12350	4387	7	of	of	IN
12350	4387	8	flour	flour	NN
12350	4387	9	,	,	,
12350	4387	10	one	one	CD
12350	4387	11	tablespoon	tablespoon	NN
12350	4387	12	of	of	IN
12350	4387	13	sugar	sugar	NN
12350	4387	14	,	,	,
12350	4387	15	one	one	CD
12350	4387	16	-	-	HYPH
12350	4387	17	half	half	NN
12350	4387	18	teaspoon	teaspoon	NN
12350	4387	19	of	of	IN
12350	4387	20	salt	salt	NN
12350	4387	21	,	,	,
12350	4387	22	two	two	CD
12350	4387	23	teaspoons	teaspoon	NNS
12350	4387	24	of	of	IN
12350	4387	25	baking	baking	NN
12350	4387	26	-	-	HYPH
12350	4387	27	powder	powder	NN
12350	4387	28	.	.	.
12350	4388	1	Rub	rub	VB
12350	4388	2	in	in	IN
12350	4388	3	two	two	CD
12350	4388	4	tablespoons	tablespoon	NNS
12350	4388	5	of	of	IN
12350	4388	6	butter	butter	NN
12350	4388	7	,	,	,
12350	4388	8	mix	mix	VB
12350	4388	9	with	with	IN
12350	4388	10	milk	milk	NN
12350	4388	11	to	to	IN
12350	4388	12	soft	soft	JJ
12350	4388	13	dough	dough	NN
12350	4388	14	.	.	.
12350	4389	1	Roll	roll	VB
12350	4389	2	out	out	RP
12350	4389	3	one	one	CD
12350	4389	4	-	-	HYPH
12350	4389	5	half	half	NN
12350	4389	6	inch	inch	NN
12350	4389	7	thick	thick	JJ
12350	4389	8	,	,	,
12350	4389	9	spread	spread	VBN
12350	4389	10	with	with	IN
12350	4389	11	soft	soft	JJ
12350	4389	12	butter	butter	NN
12350	4389	13	,	,	,
12350	4389	14	granulated	granulate	VBD
12350	4389	15	sugar	sugar	NN
12350	4389	16	,	,	,
12350	4389	17	and	and	CC
12350	4389	18	powdered	powdered	JJ
12350	4389	19	cinnamon	cinnamon	NN
12350	4389	20	.	.	.
12350	4390	1	Roll	roll	VB
12350	4390	2	up	up	RP
12350	4390	3	like	like	IN
12350	4390	4	jelly	jelly	NNP
12350	4390	5	roll	roll	NN
12350	4390	6	,	,	,
12350	4390	7	cut	cut	VBN
12350	4390	8	in	in	IN
12350	4390	9	inch	inch	NN
12350	4390	10	slices	slice	NNS
12350	4390	11	,	,	,
12350	4390	12	lay	lie	VBD
12350	4390	13	close	close	RB
12350	4390	14	together	together	RB
12350	4390	15	in	in	IN
12350	4390	16	greased	greased	JJ
12350	4390	17	pan	pan	NN
12350	4390	18	,	,	,
12350	4390	19	and	and	CC
12350	4390	20	bake	bake	VB
12350	4390	21	in	in	IN
12350	4390	22	quick	quick	JJ
12350	4390	23	oven	oven	NN
12350	4390	24	.	.	.
12350	4391	1	FRUIT	FRUIT	NNP
12350	4391	2	WHEELS	WHEELS	NNP
12350	4391	3	Sift	sift	VBP
12350	4391	4	together	together	RB
12350	4391	5	two	two	CD
12350	4391	6	cups	cup	NNS
12350	4391	7	of	of	IN
12350	4391	8	flour	flour	NN
12350	4391	9	,	,	,
12350	4391	10	two	two	CD
12350	4391	11	teaspoons	teaspoon	NNS
12350	4391	12	of	of	IN
12350	4391	13	baking	baking	NN
12350	4391	14	-	-	HYPH
12350	4391	15	powder	powder	NN
12350	4391	16	,	,	,
12350	4391	17	one	one	CD
12350	4391	18	-	-	HYPH
12350	4391	19	half	half	NN
12350	4391	20	teaspoon	teaspoon	NN
12350	4391	21	of	of	IN
12350	4391	22	salt	salt	NN
12350	4391	23	,	,	,
12350	4391	24	one	one	CD
12350	4391	25	tablespoon	tablespoon	NN
12350	4391	26	of	of	IN
12350	4391	27	sugar	sugar	NN
12350	4391	28	.	.	.
12350	4392	1	Rub	rub	VB
12350	4392	2	in	in	IN
12350	4392	3	two	two	CD
12350	4392	4	large	large	JJ
12350	4392	5	tablespoons	tablespoon	NNS
12350	4392	6	of	of	IN
12350	4392	7	butter	butter	NN
12350	4392	8	.	.	.
12350	4393	1	Mix	mix	VB
12350	4393	2	to	to	IN
12350	4393	3	soft	soft	JJ
12350	4393	4	dough	dough	NN
12350	4393	5	with	with	IN
12350	4393	6	milk	milk	NN
12350	4393	7	;	;	:
12350	4393	8	roll	roll	VB
12350	4393	9	out	out	RP
12350	4393	10	one	one	CD
12350	4393	11	-	-	HYPH
12350	4393	12	half	half	NN
12350	4393	13	inch	inch	NN
12350	4393	14	thick	thick	JJ
12350	4393	15	.	.	.
12350	4394	1	Spread	Spread	VBN
12350	4394	2	thickly	thickly	RB
12350	4394	3	with	with	IN
12350	4394	4	soft	soft	JJ
12350	4394	5	butter	butter	NN
12350	4394	6	,	,	,
12350	4394	7	dust	dust	NN
12350	4394	8	with	with	IN
12350	4394	9	one	one	CD
12350	4394	10	teaspoon	teaspoon	NN
12350	4394	11	of	of	IN
12350	4394	12	flour	flour	NN
12350	4394	13	,	,	,
12350	4394	14	four	four	CD
12350	4394	15	tablespoons	tablespoon	NNS
12350	4394	16	of	of	IN
12350	4394	17	granulated	granulate	VBN
12350	4394	18	sugar	sugar	NN
12350	4394	19	,	,	,
12350	4394	20	one	one	CD
12350	4394	21	teaspoon	teaspoon	NN
12350	4394	22	of	of	IN
12350	4394	23	cinnamon	cinnamon	NN
12350	4394	24	;	;	:
12350	4394	25	sprinkle	sprinkle	VB
12350	4394	26	over	over	IN
12350	4394	27	one	one	CD
12350	4394	28	-	-	HYPH
12350	4394	29	half	half	NN
12350	4394	30	cup	cup	NN
12350	4394	31	each	each	DT
12350	4394	32	of	of	IN
12350	4394	33	seeded	seeded	JJ
12350	4394	34	and	and	CC
12350	4394	35	cut	cut	NN
12350	4394	36	raisins	raisin	NNS
12350	4394	37	,	,	,
12350	4394	38	chopped	chop	VBD
12350	4394	39	citron	citron	NN
12350	4394	40	,	,	,
12350	4394	41	and	and	CC
12350	4394	42	cleaned	clean	VBD
12350	4394	43	currants	currant	NNS
12350	4394	44	.	.	.
12350	4395	1	Roll	roll	VB
12350	4395	2	up	up	RP
12350	4395	3	,	,	,
12350	4395	4	cut	cut	VBN
12350	4395	5	in	in	IN
12350	4395	6	one	one	CD
12350	4395	7	-	-	HYPH
12350	4395	8	inch	inch	NN
12350	4395	9	slices	slice	NNS
12350	4395	10	,	,	,
12350	4395	11	put	put	VB
12350	4395	12	one	one	CD
12350	4395	13	inch	inch	NN
12350	4395	14	apart	apart	RB
12350	4395	15	on	on	IN
12350	4395	16	greased	greased	JJ
12350	4395	17	,	,	,
12350	4395	18	flat	flat	JJ
12350	4395	19	pans	pan	NNS
12350	4395	20	,	,	,
12350	4395	21	and	and	CC
12350	4395	22	bake	bake	VB
12350	4395	23	in	in	RP
12350	4395	24	hot	hot	JJ
12350	4395	25	oven	oven	NN
12350	4395	26	.	.	.
12350	4396	1	*	*	NFP
12350	4396	2	PANCAKES	pancake	NNS
12350	4396	3	,	,	,
12350	4396	4	FRITTERS	fritter	NNS
12350	4396	5	,	,	,
12350	4396	6	Etc	etc	FW
12350	4396	7	.	.	.
12350	4397	1	*	*	NFP
12350	4397	2	BUCKWHEAT	buckwheat	NN
12350	4397	3	CAKES	cake	NNS
12350	4397	4	Dissolve	dissolve	VBP
12350	4397	5	one	one	CD
12350	4397	6	cake	cake	NN
12350	4397	7	of	of	IN
12350	4397	8	compressed	compress	VBN
12350	4397	9	yeast	yeast	NN
12350	4397	10	and	and	CC
12350	4397	11	two	two	CD
12350	4397	12	level	level	NN
12350	4397	13	teaspoons	teaspoon	NNS
12350	4397	14	of	of	IN
12350	4397	15	brown	brown	JJ
12350	4397	16	sugar	sugar	NN
12350	4397	17	in	in	IN
12350	4397	18	two	two	CD
12350	4397	19	cups	cup	NNS
12350	4397	20	of	of	IN
12350	4397	21	lukewarm	lukewarm	JJ
12350	4397	22	water	water	NN
12350	4397	23	and	and	CC
12350	4397	24	one	one	CD
12350	4397	25	cup	cup	NN
12350	4397	26	of	of	IN
12350	4397	27	milk	milk	NN
12350	4397	28	,	,	,
12350	4397	29	scalded	scalded	JJ
12350	4397	30	and	and	CC
12350	4397	31	cooled	cool	VBD
12350	4397	32	;	;	:
12350	4397	33	add	add	VB
12350	4397	34	two	two	CD
12350	4397	35	cups	cup	NNS
12350	4397	36	of	of	IN
12350	4397	37	buckwheat	buckwheat	NN
12350	4397	38	and	and	CC
12350	4397	39	one	one	CD
12350	4397	40	cup	cup	NN
12350	4397	41	of	of	IN
12350	4397	42	sifted	sift	VBN
12350	4397	43	white	white	JJ
12350	4397	44	flour	flour	NN
12350	4397	45	gradually	gradually	RB
12350	4397	46	and	and	CC
12350	4397	47	one	one	CD
12350	4397	48	and	and	CC
12350	4397	49	one	one	CD
12350	4397	50	-	-	HYPH
12350	4397	51	half	half	NN
12350	4397	52	teaspoons	teaspoon	NNS
12350	4397	53	of	of	IN
12350	4397	54	salt	salt	NN
12350	4397	55	.	.	.
12350	4398	1	Beat	beat	VB
12350	4398	2	until	until	IN
12350	4398	3	smooth	smooth	JJ
12350	4398	4	;	;	:
12350	4398	5	cover	cover	VB
12350	4398	6	and	and	CC
12350	4398	7	set	set	VB
12350	4398	8	aside	aside	RB
12350	4398	9	in	in	IN
12350	4398	10	a	a	DT
12350	4398	11	warm	warm	JJ
12350	4398	12	place	place	NN
12350	4398	13	,	,	,
12350	4398	14	free	free	JJ
12350	4398	15	from	from	IN
12350	4398	16	draft	draft	NN
12350	4398	17	,	,	,
12350	4398	18	to	to	TO
12350	4398	19	rise	rise	VB
12350	4398	20	about	about	RB
12350	4398	21	one	one	CD
12350	4398	22	hour	hour	NN
12350	4398	23	.	.	.
12350	4399	1	When	when	WRB
12350	4399	2	light	light	JJ
12350	4399	3	stir	stir	VB
12350	4399	4	well	well	RB
12350	4399	5	and	and	CC
12350	4399	6	bake	bake	VB
12350	4399	7	on	on	RP
12350	4399	8	a	a	DT
12350	4399	9	hot	hot	JJ
12350	4399	10	griddle	griddle	NN
12350	4399	11	.	.	.
12350	4400	1	If	if	IN
12350	4400	2	wanted	want	VBN
12350	4400	3	for	for	IN
12350	4400	4	overnight	overnight	RB
12350	4400	5	,	,	,
12350	4400	6	use	use	VBP
12350	4400	7	only	only	RB
12350	4400	8	one	one	CD
12350	4400	9	-	-	HYPH
12350	4400	10	fourth	fourth	NN
12350	4400	11	cake	cake	NN
12350	4400	12	of	of	IN
12350	4400	13	yeast	yeast	NN
12350	4400	14	and	and	CC
12350	4400	15	an	an	DT
12350	4400	16	extra	extra	JJ
12350	4400	17	half	half	JJ
12350	4400	18	teaspoon	teaspoon	NN
12350	4400	19	of	of	IN
12350	4400	20	salt	salt	NN
12350	4400	21	.	.	.
12350	4401	1	Cover	cover	VB
12350	4401	2	and	and	CC
12350	4401	3	keep	keep	VB
12350	4401	4	in	in	RP
12350	4401	5	a	a	DT
12350	4401	6	cool	cool	JJ
12350	4401	7	place	place	NN
12350	4401	8	.	.	.
12350	4402	1	GERMAN	german	JJ
12350	4402	2	PANCAKES	pancake	NNS
12350	4402	3	,	,	,
12350	4402	4	No	no	UH
12350	4402	5	.	.	.
12350	4403	1	1	1	CD
12350	4403	2	Beat	beat	NN
12350	4403	3	two	two	CD
12350	4403	4	eggs	egg	NNS
12350	4403	5	very	very	RB
12350	4403	6	thoroughly	thoroughly	RB
12350	4403	7	without	without	IN
12350	4403	8	separating	separate	VBG
12350	4403	9	the	the	DT
12350	4403	10	yolks	yolk	NNS
12350	4403	11	and	and	CC
12350	4403	12	whites	white	NNS
12350	4403	13	;	;	:
12350	4403	14	add	add	VB
12350	4403	15	one	one	CD
12350	4403	16	-	-	HYPH
12350	4403	17	half	half	NN
12350	4403	18	teaspoon	teaspoon	NN
12350	4403	19	of	of	IN
12350	4403	20	salt	salt	NN
12350	4403	21	,	,	,
12350	4403	22	sift	sift	VBP
12350	4403	23	in	in	IN
12350	4403	24	two	two	CD
12350	4403	25	and	and	CC
12350	4403	26	one	one	CD
12350	4403	27	-	-	HYPH
12350	4403	28	half	half	NN
12350	4403	29	tablespoons	tablespoon	NNS
12350	4403	30	of	of	IN
12350	4403	31	flour	flour	NN
12350	4403	32	,	,	,
12350	4403	33	add	add	VB
12350	4403	34	one	one	CD
12350	4403	35	cup	cup	NN
12350	4403	36	of	of	IN
12350	4403	37	milk	milk	NN
12350	4403	38	gradually	gradually	RB
12350	4403	39	at	at	IN
12350	4403	40	first	first	RB
12350	4403	41	,	,	,
12350	4403	42	and	and	CC
12350	4403	43	beat	beat	VBD
12350	4403	44	the	the	DT
12350	4403	45	whole	whole	JJ
12350	4403	46	very	very	RB
12350	4403	47	well	well	RB
12350	4403	48	.	.	.
12350	4404	1	Melt	melt	VB
12350	4404	2	one	one	CD
12350	4404	3	tablespoon	tablespoon	NN
12350	4404	4	of	of	IN
12350	4404	5	butter	butter	NN
12350	4404	6	in	in	IN
12350	4404	7	a	a	DT
12350	4404	8	large	large	JJ
12350	4404	9	frying	frying	NN
12350	4404	10	-	-	HYPH
12350	4404	11	pan	pan	NN
12350	4404	12	,	,	,
12350	4404	13	turn	turn	VB
12350	4404	14	mixture	mixture	NN
12350	4404	15	in	in	IN
12350	4404	16	and	and	CC
12350	4404	17	cook	cook	VB
12350	4404	18	slowly	slowly	RB
12350	4404	19	until	until	IN
12350	4404	20	brown	brown	JJ
12350	4404	21	underneath	underneath	RB
12350	4404	22	.	.	.
12350	4405	1	Grease	grease	VB
12350	4405	2	the	the	DT
12350	4405	3	bottom	bottom	NN
12350	4405	4	of	of	IN
12350	4405	5	a	a	DT
12350	4405	6	large	large	JJ
12350	4405	7	pie	pie	NN
12350	4405	8	plate	plate	NN
12350	4405	9	,	,	,
12350	4405	10	slip	slip	VB
12350	4405	11	the	the	DT
12350	4405	12	pancake	pancake	NN
12350	4405	13	on	on	IN
12350	4405	14	the	the	DT
12350	4405	15	plate	plate	NN
12350	4405	16	;	;	:
12350	4405	17	add	add	VB
12350	4405	18	the	the	DT
12350	4405	19	other	other	JJ
12350	4405	20	tablespoon	tablespoon	NN
12350	4405	21	of	of	IN
12350	4405	22	butter	butter	NN
12350	4405	23	to	to	IN
12350	4405	24	the	the	DT
12350	4405	25	frying	frying	JJ
12350	4405	26	-	-	HYPH
12350	4405	27	pan	pan	NN
12350	4405	28	;	;	:
12350	4405	29	when	when	WRB
12350	4405	30	hot	hot	JJ
12350	4405	31	,	,	,
12350	4405	32	turn	turn	VB
12350	4405	33	uncooked	uncooked	JJ
12350	4405	34	side	side	NN
12350	4405	35	of	of	IN
12350	4405	36	pancake	pancake	NN
12350	4405	37	down	down	RP
12350	4405	38	and	and	CC
12350	4405	39	brown	brown	NNP
12350	4405	40	.	.	.
12350	4406	1	Serve	serve	VB
12350	4406	2	at	at	IN
12350	4406	3	once	once	RB
12350	4406	4	with	with	IN
12350	4406	5	sugar	sugar	NN
12350	4406	6	and	and	CC
12350	4406	7	lemon	lemon	NN
12350	4406	8	slices	slice	NNS
12350	4406	9	or	or	CC
12350	4406	10	with	with	IN
12350	4406	11	any	any	DT
12350	4406	12	desired	desire	VBN
12350	4406	13	preserve	preserve	NN
12350	4406	14	or	or	CC
12350	4406	15	syrup	syrup	NN
12350	4406	16	.	.	.
12350	4407	1	This	this	DT
12350	4407	2	pancake	pancake	NN
12350	4407	3	may	may	MD
12350	4407	4	be	be	VB
12350	4407	5	served	serve	VBN
12350	4407	6	rolled	roll	VBN
12350	4407	7	like	like	IN
12350	4407	8	a	a	DT
12350	4407	9	jelly	jelly	JJ
12350	4407	10	roll	roll	NN
12350	4407	11	.	.	.
12350	4408	1	GERMAN	german	JJ
12350	4408	2	PANCAKES	pancake	NNS
12350	4408	3	,	,	,
12350	4408	4	No	no	UH
12350	4408	5	.	.	.
12350	4409	1	2	2	CD
12350	4409	2	Beat	beat	NN
12350	4409	3	two	two	CD
12350	4409	4	eggs	egg	NNS
12350	4409	5	until	until	IN
12350	4409	6	very	very	RB
12350	4409	7	light	light	NN
12350	4409	8	,	,	,
12350	4409	9	add	add	VB
12350	4409	10	one	one	CD
12350	4409	11	-	-	HYPH
12350	4409	12	half	half	NN
12350	4409	13	cup	cup	NN
12350	4409	14	of	of	IN
12350	4409	15	flour	flour	NN
12350	4409	16	and	and	CC
12350	4409	17	one	one	CD
12350	4409	18	-	-	HYPH
12350	4409	19	half	half	NN
12350	4409	20	teaspoon	teaspoon	NN
12350	4409	21	of	of	IN
12350	4409	22	salt	salt	NN
12350	4409	23	and	and	CC
12350	4409	24	beat	beat	VBD
12350	4409	25	again	again	RB
12350	4409	26	;	;	:
12350	4409	27	then	then	RB
12350	4409	28	add	add	VB
12350	4409	29	one	one	CD
12350	4409	30	cup	cup	NN
12350	4409	31	of	of	IN
12350	4409	32	milk	milk	NN
12350	4409	33	slowly	slowly	RB
12350	4409	34	,	,	,
12350	4409	35	and	and	CC
12350	4409	36	beat	beat	VBD
12350	4409	37	thoroughly	thoroughly	RB
12350	4409	38	.	.	.
12350	4410	1	Heat	heat	VB
12350	4410	2	a	a	DT
12350	4410	3	generous	generous	JJ
12350	4410	4	quantity	quantity	NN
12350	4410	5	of	of	IN
12350	4410	6	butter	butter	NN
12350	4410	7	in	in	IN
12350	4410	8	a	a	DT
12350	4410	9	frying	frying	JJ
12350	4410	10	-	-	HYPH
12350	4410	11	pan	pan	NN
12350	4410	12	and	and	CC
12350	4410	13	pour	pour	VB
12350	4410	14	all	all	PDT
12350	4410	15	the	the	DT
12350	4410	16	batter	batter	NN
12350	4410	17	into	into	IN
12350	4410	18	this	this	DT
12350	4410	19	at	at	IN
12350	4410	20	one	one	CD
12350	4410	21	time	time	NN
12350	4410	22	;	;	:
12350	4410	23	place	place	NN
12350	4410	24	on	on	IN
12350	4410	25	a	a	DT
12350	4410	26	hot	hot	JJ
12350	4410	27	stove	stove	NN
12350	4410	28	for	for	IN
12350	4410	29	one	one	CD
12350	4410	30	minute	minute	NN
12350	4410	31	;	;	:
12350	4410	32	then	then	RB
12350	4410	33	remove	remove	VB
12350	4410	34	to	to	IN
12350	4410	35	a	a	DT
12350	4410	36	brisk	brisk	JJ
12350	4410	37	oven	oven	NN
12350	4410	38	;	;	:
12350	4410	39	the	the	DT
12350	4410	40	edges	edge	NNS
12350	4410	41	will	will	MD
12350	4410	42	turn	turn	VB
12350	4410	43	up	up	RP
12350	4410	44	on	on	IN
12350	4410	45	sides	side	NNS
12350	4410	46	of	of	IN
12350	4410	47	pan	pan	NN
12350	4410	48	in	in	IN
12350	4410	49	a	a	DT
12350	4410	50	few	few	JJ
12350	4410	51	minutes	minute	NNS
12350	4410	52	;	;	:
12350	4410	53	then	then	RB
12350	4410	54	reduce	reduce	VB
12350	4410	55	heat	heat	NN
12350	4410	56	and	and	CC
12350	4410	57	cook	cook	VB
12350	4410	58	more	more	RBR
12350	4410	59	slowly	slowly	RB
12350	4410	60	until	until	IN
12350	4410	61	light	light	NN
12350	4410	62	,	,	,
12350	4410	63	crisp	crisp	JJ
12350	4410	64	and	and	CC
12350	4410	65	brown	brown	JJ
12350	4410	66	,	,	,
12350	4410	67	about	about	RB
12350	4410	68	seven	seven	CD
12350	4410	69	minutes	minute	NNS
12350	4410	70	.	.	.
12350	4411	1	Take	take	VB
12350	4411	2	it	-PRON-	PRP
12350	4411	3	out	out	RP
12350	4411	4	,	,	,
12350	4411	5	slide	slide	VB
12350	4411	6	it	-PRON-	PRP
12350	4411	7	carefully	carefully	RB
12350	4411	8	on	on	IN
12350	4411	9	a	a	DT
12350	4411	10	hot	hot	JJ
12350	4411	11	plate	plate	NN
12350	4411	12	,	,	,
12350	4411	13	sprinkle	sprinkle	VBP
12350	4411	14	plentifully	plentifully	RB
12350	4411	15	with	with	IN
12350	4411	16	powdered	powdered	JJ
12350	4411	17	sugar	sugar	NN
12350	4411	18	and	and	CC
12350	4411	19	send	send	VB
12350	4411	20	to	to	IN
12350	4411	21	the	the	DT
12350	4411	22	table	table	NN
12350	4411	23	with	with	IN
12350	4411	24	six	six	CD
12350	4411	25	lemon	lemon	NN
12350	4411	26	slices	slice	NNS
12350	4411	27	.	.	.
12350	4412	1	GERMAN	german	JJ
12350	4412	2	PANCAKES	pancake	NNS
12350	4412	3	,	,	,
12350	4412	4	No	no	UH
12350	4412	5	.	.	.
12350	4413	1	3	3	CD
12350	4413	2	Beat	beat	VB
12350	4413	3	the	the	DT
12350	4413	4	yolks	yolk	NNS
12350	4413	5	of	of	IN
12350	4413	6	four	four	CD
12350	4413	7	eggs	egg	NNS
12350	4413	8	until	until	IN
12350	4413	9	very	very	RB
12350	4413	10	light	light	NN
12350	4413	11	,	,	,
12350	4413	12	then	then	RB
12350	4413	13	add	add	VB
12350	4413	14	one	one	CD
12350	4413	15	-	-	HYPH
12350	4413	16	half	half	NN
12350	4413	17	cup	cup	NN
12350	4413	18	of	of	IN
12350	4413	19	milk	milk	NN
12350	4413	20	and	and	CC
12350	4413	21	stir	stir	VB
12350	4413	22	in	in	IN
12350	4413	23	three	three	CD
12350	4413	24	-	-	HYPH
12350	4413	25	quarters	quarter	NNS
12350	4413	26	cup	cup	NN
12350	4413	27	of	of	IN
12350	4413	28	sifted	sift	VBN
12350	4413	29	flour	flour	NN
12350	4413	30	,	,	,
12350	4413	31	one	one	CD
12350	4413	32	-	-	HYPH
12350	4413	33	eighth	eighth	JJ
12350	4413	34	teaspoon	teaspoon	NN
12350	4413	35	of	of	IN
12350	4413	36	baking	baking	NN
12350	4413	37	-	-	HYPH
12350	4413	38	powder	powder	NNP
12350	4413	39	,	,	,
12350	4413	40	a	a	DT
12350	4413	41	pinch	pinch	NN
12350	4413	42	of	of	IN
12350	4413	43	salt	salt	NN
12350	4413	44	,	,	,
12350	4413	45	and	and	CC
12350	4413	46	lastly	lastly	RB
12350	4413	47	,	,	,
12350	4413	48	just	just	RB
12350	4413	49	before	before	IN
12350	4413	50	frying	fry	VBG
12350	4413	51	,	,	,
12350	4413	52	add	add	VB
12350	4413	53	the	the	DT
12350	4413	54	stiffly	stiffly	RB
12350	4413	55	-	-	HYPH
12350	4413	56	beaten	beat	VBN
12350	4413	57	whites	white	NNS
12350	4413	58	of	of	IN
12350	4413	59	eggs	egg	NNS
12350	4413	60	and	and	CC
12350	4413	61	mix	mix	VB
12350	4413	62	well	well	RB
12350	4413	63	together	together	RB
12350	4413	64	.	.	.
12350	4414	1	Put	put	VB
12350	4414	2	on	on	RP
12350	4414	3	fire	fire	NN
12350	4414	4	an	an	DT
12350	4414	5	iron	iron	NN
12350	4414	6	skillet	skillet	NN
12350	4414	7	with	with	IN
12350	4414	8	a	a	DT
12350	4414	9	close	close	RB
12350	4414	10	-	-	HYPH
12350	4414	11	fitting	fitting	JJ
12350	4414	12	top	top	NN
12350	4414	13	;	;	:
12350	4414	14	heat	heat	NN
12350	4414	15	in	in	IN
12350	4414	16	two	two	CD
12350	4414	17	tablespoons	tablespoon	NNS
12350	4414	18	of	of	IN
12350	4414	19	rendered	render	VBN
12350	4414	20	butter	butter	NN
12350	4414	21	;	;	:
12350	4414	22	when	when	WRB
12350	4414	23	very	very	RB
12350	4414	24	hot	hot	JJ
12350	4414	25	,	,	,
12350	4414	26	pour	pour	VBP
12350	4414	27	in	in	IN
12350	4414	28	enough	enough	NN
12350	4414	29	of	of	IN
12350	4414	30	the	the	DT
12350	4414	31	batter	batter	NN
12350	4414	32	to	to	TO
12350	4414	33	cover	cover	VB
12350	4414	34	the	the	DT
12350	4414	35	bottom	bottom	NN
12350	4414	36	of	of	IN
12350	4414	37	the	the	DT
12350	4414	38	skillet	skillet	NN
12350	4414	39	,	,	,
12350	4414	40	cover	cover	VBP
12350	4414	41	at	at	IN
12350	4414	42	once	once	RB
12350	4414	43	with	with	IN
12350	4414	44	the	the	DT
12350	4414	45	top	top	NN
12350	4414	46	,	,	,
12350	4414	47	and	and	CC
12350	4414	48	when	when	WRB
12350	4414	49	the	the	DT
12350	4414	50	pancake	pancake	NN
12350	4414	51	is	be	VBZ
12350	4414	52	brown	brown	JJ
12350	4414	53	on	on	IN
12350	4414	54	one	one	CD
12350	4414	55	side	side	NN
12350	4414	56	,	,	,
12350	4414	57	remove	remove	VB
12350	4414	58	the	the	DT
12350	4414	59	top	top	NN
12350	4414	60	and	and	CC
12350	4414	61	let	let	VB
12350	4414	62	it	-PRON-	PRP
12350	4414	63	brown	brown	VB
12350	4414	64	on	on	IN
12350	4414	65	the	the	DT
12350	4414	66	other	other	JJ
12350	4414	67	side	side	NN
12350	4414	68	.	.	.
12350	4415	1	Take	take	VB
12350	4415	2	it	-PRON-	PRP
12350	4415	3	up	up	RP
12350	4415	4	with	with	IN
12350	4415	5	a	a	DT
12350	4415	6	perforated	perforate	VBN
12350	4415	7	skimmer	skimmer	NN
12350	4415	8	,	,	,
12350	4415	9	lay	lie	VBD
12350	4415	10	on	on	IN
12350	4415	11	a	a	DT
12350	4415	12	plate	plate	NN
12350	4415	13	and	and	CC
12350	4415	14	sprinkle	sprinkle	VB
12350	4415	15	with	with	IN
12350	4415	16	powdered	powdered	JJ
12350	4415	17	sugar	sugar	NN
12350	4415	18	and	and	CC
12350	4415	19	some	some	DT
12350	4415	20	lemon	lemon	NN
12350	4415	21	juice	juice	NN
12350	4415	22	.	.	.
12350	4416	1	Serve	serve	VB
12350	4416	2	at	at	IN
12350	4416	3	once	once	RB
12350	4416	4	.	.	.
12350	4417	1	Pancakes	pancake	NNS
12350	4417	2	must	must	MD
12350	4417	3	only	only	RB
12350	4417	4	be	be	VB
12350	4417	5	made	make	VBN
12350	4417	6	and	and	CC
12350	4417	7	fried	fry	VBN
12350	4417	8	when	when	WRB
12350	4417	9	ready	ready	JJ
12350	4417	10	to	to	TO
12350	4417	11	be	be	VB
12350	4417	12	eaten	eat	VBN
12350	4417	13	,	,	,
12350	4417	14	as	as	IN
12350	4417	15	they	-PRON-	PRP
12350	4417	16	fall	fall	VBP
12350	4417	17	from	from	IN
12350	4417	18	standing	stand	VBG
12350	4417	19	.	.	.
12350	4418	1	BREAD	bread	NN
12350	4418	2	PANCAKES	PANCAKES	NNP
12350	4418	3	Soak	Soak	NNP
12350	4418	4	stale	stale	JJ
12350	4418	5	bread	bread	NN
12350	4418	6	overnight	overnight	RB
12350	4418	7	in	in	IN
12350	4418	8	sour	sour	JJ
12350	4418	9	milk	milk	NN
12350	4418	10	,	,	,
12350	4418	11	mash	mash	NN
12350	4418	12	the	the	DT
12350	4418	13	bread	bread	NN
12350	4418	14	fine	fine	RB
12350	4418	15	in	in	IN
12350	4418	16	the	the	DT
12350	4418	17	morning	morning	NN
12350	4418	18	,	,	,
12350	4418	19	and	and	CC
12350	4418	20	put	put	VBD
12350	4418	21	in	in	RP
12350	4418	22	one	one	CD
12350	4418	23	-	-	HYPH
12350	4418	24	half	half	NN
12350	4418	25	teaspoon	teaspoon	NN
12350	4418	26	of	of	IN
12350	4418	27	salt	salt	NN
12350	4418	28	,	,	,
12350	4418	29	two	two	CD
12350	4418	30	eggs	egg	NNS
12350	4418	31	,	,	,
12350	4418	32	two	two	CD
12350	4418	33	teaspoons	teaspoon	NNS
12350	4418	34	of	of	IN
12350	4418	35	baking	baking	NN
12350	4418	36	soda	soda	NN
12350	4418	37	,	,	,
12350	4418	38	dissolved	dissolve	VBN
12350	4418	39	in	in	IN
12350	4418	40	hot	hot	JJ
12350	4418	41	water	water	NN
12350	4418	42	,	,	,
12350	4418	43	and	and	CC
12350	4418	44	thicken	thicken	VBN
12350	4418	45	with	with	IN
12350	4418	46	finely	finely	RB
12350	4418	47	sifted	sift	VBN
12350	4418	48	flour	flour	NN
12350	4418	49	.	.	.
12350	4419	1	RICE	rice	NN
12350	4419	2	PANCAKES	pancake	NNS
12350	4419	3	OR	or	CC
12350	4419	4	GRIDDLE	griddle	NN
12350	4419	5	CAKES	CAKES	NNP
12350	4419	6	Boil	Boil	NNP
12350	4419	7	in	in	IN
12350	4419	8	a	a	DT
12350	4419	9	double	double	JJ
12350	4419	10	boiler	boiler	NN
12350	4419	11	one	one	CD
12350	4419	12	pint	pint	NN
12350	4419	13	of	of	IN
12350	4419	14	milk	milk	NN
12350	4419	15	,	,	,
12350	4419	16	three	three	CD
12350	4419	17	tablespoons	tablespoon	NNS
12350	4419	18	of	of	IN
12350	4419	19	rice	rice	NN
12350	4419	20	and	and	CC
12350	4419	21	two	two	CD
12350	4419	22	tablespoons	tablespoon	NNS
12350	4419	23	of	of	IN
12350	4419	24	granulated	granulate	VBN
12350	4419	25	sugar	sugar	NN
12350	4419	26	.	.	.
12350	4420	1	It	-PRON-	PRP
12350	4420	2	will	will	MD
12350	4420	3	take	take	VB
12350	4420	4	from	from	IN
12350	4420	5	fifty	fifty	CD
12350	4420	6	to	to	IN
12350	4420	7	sixty	sixty	CD
12350	4420	8	minutes	minute	NNS
12350	4420	9	for	for	IN
12350	4420	10	the	the	DT
12350	4420	11	rice	rice	NN
12350	4420	12	to	to	TO
12350	4420	13	be	be	VB
12350	4420	14	thoroughly	thoroughly	RB
12350	4420	15	cooked	cook	VBN
12350	4420	16	,	,	,
12350	4420	17	and	and	CC
12350	4420	18	the	the	DT
12350	4420	19	mixture	mixture	NN
12350	4420	20	to	to	TO
12350	4420	21	thicken	thicken	VB
12350	4420	22	.	.	.
12350	4421	1	Remove	remove	VB
12350	4421	2	from	from	IN
12350	4421	3	the	the	DT
12350	4421	4	fire	fire	NN
12350	4421	5	and	and	CC
12350	4421	6	when	when	WRB
12350	4421	7	a	a	DT
12350	4421	8	little	little	JJ
12350	4421	9	cool	cool	JJ
12350	4421	10	,	,	,
12350	4421	11	add	add	VB
12350	4421	12	one	one	CD
12350	4421	13	tablespoon	tablespoon	NN
12350	4421	14	of	of	IN
12350	4421	15	vanilla	vanilla	NN
12350	4421	16	and	and	CC
12350	4421	17	the	the	DT
12350	4421	18	yolk	yolk	NNP
12350	4421	19	of	of	IN
12350	4421	20	egg	egg	NN
12350	4421	21	into	into	IN
12350	4421	22	which	which	WDT
12350	4421	23	one	one	CD
12350	4421	24	tablespoon	tablespoon	NN
12350	4421	25	of	of	IN
12350	4421	26	flour	flour	NN
12350	4421	27	has	have	VBZ
12350	4421	28	been	be	VBN
12350	4421	29	smoothly	smoothly	RB
12350	4421	30	stirred	stir	VBN
12350	4421	31	.	.	.
12350	4422	1	Mix	mix	VB
12350	4422	2	all	all	DT
12350	4422	3	thoroughly	thoroughly	RB
12350	4422	4	together	together	RB
12350	4422	5	,	,	,
12350	4422	6	then	then	RB
12350	4422	7	pour	pour	VB
12350	4422	8	,	,	,
12350	4422	9	by	by	IN
12350	4422	10	spoonfuls	spoonful	NNS
12350	4422	11	,	,	,
12350	4422	12	on	on	IN
12350	4422	13	hot	hot	JJ
12350	4422	14	buttered	buttered	NN
12350	4422	15	griddle	griddle	NN
12350	4422	16	.	.	.
12350	4423	1	Let	let	VB
12350	4423	2	the	the	DT
12350	4423	3	cakes	cake	NNS
12350	4423	4	brown	brown	VB
12350	4423	5	on	on	IN
12350	4423	6	one	one	CD
12350	4423	7	side	side	NN
12350	4423	8	,	,	,
12350	4423	9	and	and	CC
12350	4423	10	turn	turn	VB
12350	4423	11	over	over	RP
12350	4423	12	,	,	,
12350	4423	13	and	and	CC
12350	4423	14	brown	brown	JJ
12350	4423	15	on	on	IN
12350	4423	16	the	the	DT
12350	4423	17	other	other	JJ
12350	4423	18	.	.	.
12350	4424	1	GRIMSLICH	GRIMSLICH	VBZ
12350	4424	2	Half	half	PDT
12350	4424	3	a	a	DT
12350	4424	4	loaf	loaf	NN
12350	4424	5	of	of	IN
12350	4424	6	bread	bread	NN
12350	4424	7	,	,	,
12350	4424	8	which	which	WDT
12350	4424	9	has	have	VBZ
12350	4424	10	been	be	VBN
12350	4424	11	soaked	soak	VBN
12350	4424	12	and	and	CC
12350	4424	13	pressed	press	VBN
12350	4424	14	,	,	,
12350	4424	15	two	two	CD
12350	4424	16	eggs	egg	NNS
12350	4424	17	;	;	:
12350	4424	18	one	one	CD
12350	4424	19	-	-	HYPH
12350	4424	20	half	half	NN
12350	4424	21	cup	cup	NN
12350	4424	22	of	of	IN
12350	4424	23	sugar	sugar	NN
12350	4424	24	,	,	,
12350	4424	25	one	one	CD
12350	4424	26	-	-	HYPH
12350	4424	27	fourth	fourth	NN
12350	4424	28	cup	cup	NN
12350	4424	29	raisins	raisin	NNS
12350	4424	30	,	,	,
12350	4424	31	one	one	CD
12350	4424	32	tablespoon	tablespoon	NN
12350	4424	33	of	of	IN
12350	4424	34	cinnamon	cinnamon	NN
12350	4424	35	,	,	,
12350	4424	36	and	and	CC
12350	4424	37	one	one	CD
12350	4424	38	-	-	HYPH
12350	4424	39	fourth	fourth	NN
12350	4424	40	cup	cup	NN
12350	4424	41	of	of	IN
12350	4424	42	almonds	almond	NNS
12350	4424	43	pounded	pound	VBD
12350	4424	44	fine	fine	JJ
12350	4424	45	.	.	.
12350	4425	1	Beat	beat	VB
12350	4425	2	whites	white	NNS
12350	4425	3	to	to	IN
12350	4425	4	a	a	DT
12350	4425	5	froth	froth	NN
12350	4425	6	and	and	CC
12350	4425	7	add	add	VB
12350	4425	8	last	last	JJ
12350	4425	9	.	.	.
12350	4426	1	Drop	drop	VB
12350	4426	2	by	by	IN
12350	4426	3	tablespoonful	tablespoonful	JJ
12350	4426	4	and	and	CC
12350	4426	5	fry	fry	NN
12350	4426	6	.	.	.
12350	4427	1	Serve	serve	VB
12350	4427	2	with	with	IN
12350	4427	3	stewed	stew	VBN
12350	4427	4	fruit	fruit	NN
12350	4427	5	.	.	.
12350	4428	1	Pieces	piece	NNS
12350	4428	2	of	of	IN
12350	4428	3	stale	stale	JJ
12350	4428	4	bread	bread	NN
12350	4428	5	can	can	MD
12350	4428	6	be	be	VB
12350	4428	7	used	use	VBN
12350	4428	8	.	.	.
12350	4429	1	Soak	soak	VB
12350	4429	2	in	in	IN
12350	4429	3	tepid	tepid	NN
12350	4429	4	water	water	NN
12350	4429	5	.	.	.
12350	4430	1	Squeeze	squeeze	JJ
12350	4430	2	water	water	NN
12350	4430	3	thoroughly	thoroughly	RB
12350	4430	4	from	from	IN
12350	4430	5	bread	bread	NN
12350	4430	6	and	and	CC
12350	4430	7	make	make	VB
12350	4430	8	as	as	RB
12350	4430	9	directed	direct	VBN
12350	4430	10	.	.	.
12350	4431	1	POTATO	potato	NN
12350	4431	2	PANCAKES	pancake	NNS
12350	4431	3	Peel	peel	NN
12350	4431	4	six	six	CD
12350	4431	5	large	large	JJ
12350	4431	6	potatoes	potato	NNS
12350	4431	7	and	and	CC
12350	4431	8	soak	soak	VB
12350	4431	9	several	several	JJ
12350	4431	10	hours	hour	NNS
12350	4431	11	in	in	IN
12350	4431	12	cold	cold	JJ
12350	4431	13	water	water	NN
12350	4431	14	;	;	:
12350	4431	15	grate	grate	VB
12350	4431	16	,	,	,
12350	4431	17	drain	drain	VB
12350	4431	18	,	,	,
12350	4431	19	and	and	CC
12350	4431	20	for	for	IN
12350	4431	21	every	every	DT
12350	4431	22	pint	pint	NN
12350	4431	23	allow	allow	VB
12350	4431	24	two	two	CD
12350	4431	25	eggs	egg	NNS
12350	4431	26	,	,	,
12350	4431	27	about	about	RB
12350	4431	28	one	one	CD
12350	4431	29	tablespoon	tablespoon	NN
12350	4431	30	of	of	IN
12350	4431	31	flour	flour	NN
12350	4431	32	,	,	,
12350	4431	33	one	one	CD
12350	4431	34	-	-	HYPH
12350	4431	35	half	half	NN
12350	4431	36	teaspoon	teaspoon	NN
12350	4431	37	of	of	IN
12350	4431	38	salt	salt	NN
12350	4431	39	,	,	,
12350	4431	40	a	a	DT
12350	4431	41	little	little	JJ
12350	4431	42	pepper	pepper	NN
12350	4431	43	;	;	:
12350	4431	44	a	a	DT
12350	4431	45	little	little	JJ
12350	4431	46	onion	onion	NN
12350	4431	47	juice	juice	NN
12350	4431	48	may	may	MD
12350	4431	49	be	be	VB
12350	4431	50	added	add	VBN
12350	4431	51	if	if	IN
12350	4431	52	so	so	RB
12350	4431	53	desired	desire	VBN
12350	4431	54	.	.	.
12350	4432	1	Beat	beat	VB
12350	4432	2	eggs	egg	NNS
12350	4432	3	well	well	RB
12350	4432	4	and	and	CC
12350	4432	5	mix	mix	VB
12350	4432	6	with	with	IN
12350	4432	7	the	the	DT
12350	4432	8	rest	rest	NN
12350	4432	9	of	of	IN
12350	4432	10	the	the	DT
12350	4432	11	ingredients	ingredient	NNS
12350	4432	12	.	.	.
12350	4433	1	Drop	drop	VB
12350	4433	2	by	by	IN
12350	4433	3	spoonfuls	spoonful	NNS
12350	4433	4	on	on	IN
12350	4433	5	a	a	DT
12350	4433	6	hot	hot	JJ
12350	4433	7	greased	greased	JJ
12350	4433	8	spider	spider	NN
12350	4433	9	in	in	IN
12350	4433	10	small	small	JJ
12350	4433	11	cakes	cake	NNS
12350	4433	12	.	.	.
12350	4434	1	Turn	turn	VB
12350	4434	2	and	and	CC
12350	4434	3	brown	brown	VB
12350	4434	4	on	on	IN
12350	4434	5	both	both	DT
12350	4434	6	sides	side	NNS
12350	4434	7	.	.	.
12350	4435	1	Serve	serve	VB
12350	4435	2	with	with	IN
12350	4435	3	apple	apple	NN
12350	4435	4	sauce	sauce	NN
12350	4435	5	.	.	.
12350	4436	1	When	when	WRB
12350	4436	2	eggs	egg	NNS
12350	4436	3	are	be	VBP
12350	4436	4	very	very	RB
12350	4436	5	expensive	expensive	JJ
12350	4436	6	the	the	DT
12350	4436	7	cakes	cake	NNS
12350	4436	8	can	can	MD
12350	4436	9	be	be	VB
12350	4436	10	made	make	VBN
12350	4436	11	with	with	IN
12350	4436	12	one	one	CD
12350	4436	13	egg	egg	NN
12350	4436	14	.	.	.
12350	4437	1	When	when	WRB
12350	4437	2	required	require	VBN
12350	4437	3	for	for	IN
12350	4437	4	a	a	DT
12350	4437	5	meat	meat	NN
12350	4437	6	meal	meal	NN
12350	4437	7	,	,	,
12350	4437	8	the	the	DT
12350	4437	9	pancakes	pancake	NNS
12350	4437	10	may	may	MD
12350	4437	11	be	be	VB
12350	4437	12	fried	fry	VBN
12350	4437	13	in	in	IN
12350	4437	14	drippings	dripping	NNS
12350	4437	15	;	;	:
12350	4437	16	the	the	DT
12350	4437	17	edges	edge	NNS
12350	4437	18	will	will	MD
12350	4437	19	be	be	VB
12350	4437	20	much	much	RB
12350	4437	21	more	more	RBR
12350	4437	22	crisp	crisp	JJ
12350	4437	23	than	than	IN
12350	4437	24	when	when	WRB
12350	4437	25	fried	fry	VBN
12350	4437	26	in	in	IN
12350	4437	27	butter	butter	NN
12350	4437	28	,	,	,
12350	4437	29	which	which	WDT
12350	4437	30	burns	burn	VBZ
12350	4437	31	so	so	RB
12350	4437	32	readily	readily	RB
12350	4437	33	.	.	.
12350	4438	1	POTATO	potato	NN
12350	4438	2	CAKES	CAKES	NNP
12350	4438	3	Made	make	VBD
12350	4438	4	just	just	RB
12350	4438	5	as	as	IN
12350	4438	6	pancakes	pancake	NNS
12350	4438	7	,	,	,
12350	4438	8	only	only	RB
12350	4438	9	baked	bake	VBN
12350	4438	10	in	in	IN
12350	4438	11	the	the	DT
12350	4438	12	oven	oven	NN
12350	4438	13	in	in	IN
12350	4438	14	a	a	DT
12350	4438	15	long	long	JJ
12350	4438	16	cake	cake	NN
12350	4438	17	pan	pan	NN
12350	4438	18	with	with	IN
12350	4438	19	plenty	plenty	NN
12350	4438	20	of	of	IN
12350	4438	21	butter	butter	NN
12350	4438	22	or	or	CC
12350	4438	23	drippings	dripping	NNS
12350	4438	24	under	under	IN
12350	4438	25	and	and	CC
12350	4438	26	above	above	RB
12350	4438	27	.	.	.
12350	4439	1	SOUR	sour	JJ
12350	4439	2	MILK	MILK	NNP
12350	4439	3	PANCAKES	PANCAKES	NNP
12350	4439	4	Mash	Mash	NNP
12350	4439	5	fine	fine	NN
12350	4439	6	and	and	CC
12350	4439	7	dissolve	dissolve	VB
12350	4439	8	one	one	CD
12350	4439	9	level	level	NN
12350	4439	10	teaspoon	teaspoon	NN
12350	4439	11	of	of	IN
12350	4439	12	baking	baking	NN
12350	4439	13	-	-	HYPH
12350	4439	14	soda	soda	NNP
12350	4439	15	in	in	IN
12350	4439	16	three	three	CD
12350	4439	17	cups	cup	NNS
12350	4439	18	of	of	IN
12350	4439	19	sour	sour	JJ
12350	4439	20	milk	milk	NN
12350	4439	21	;	;	,
12350	4439	22	beat	beat	VB
12350	4439	23	one	one	CD
12350	4439	24	egg	egg	NN
12350	4439	25	well	well	RB
12350	4439	26	;	;	:
12350	4439	27	then	then	RB
12350	4439	28	put	put	VB
12350	4439	29	in	in	RP
12350	4439	30	a	a	DT
12350	4439	31	little	little	JJ
12350	4439	32	salt	salt	NN
12350	4439	33	and	and	CC
12350	4439	34	one	one	CD
12350	4439	35	-	-	HYPH
12350	4439	36	half	half	NN
12350	4439	37	cup	cup	NN
12350	4439	38	of	of	IN
12350	4439	39	flour	flour	NN
12350	4439	40	;	;	:
12350	4439	41	stir	stir	VB
12350	4439	42	in	in	IN
12350	4439	43	the	the	DT
12350	4439	44	milk	milk	NN
12350	4439	45	,	,	,
12350	4439	46	make	make	VB
12350	4439	47	a	a	DT
12350	4439	48	smooth	smooth	JJ
12350	4439	49	batter	batter	NN
12350	4439	50	,	,	,
12350	4439	51	and	and	CC
12350	4439	52	last	last	JJ
12350	4439	53	stir	stir	NN
12350	4439	54	in	in	IN
12350	4439	55	one	one	CD
12350	4439	56	tablespoon	tablespoon	NN
12350	4439	57	of	of	IN
12350	4439	58	syrup	syrup	NN
12350	4439	59	.	.	.
12350	4440	1	Bake	bake	VB
12350	4440	2	on	on	RP
12350	4440	3	a	a	DT
12350	4440	4	hot	hot	JJ
12350	4440	5	griddle	griddle	NN
12350	4440	6	.	.	.
12350	4441	1	FRENCH	FRENCH	NNP
12350	4441	2	PANCAKE	PANCAKE	NNP
12350	4441	3	Stir	Stir	NNP
12350	4441	4	three	three	CD
12350	4441	5	egg	egg	NN
12350	4441	6	-	-	HYPH
12350	4441	7	yolks	yolk	NNS
12350	4441	8	with	with	IN
12350	4441	9	one	one	CD
12350	4441	10	-	-	HYPH
12350	4441	11	half	half	NN
12350	4441	12	teaspoon	teaspoon	NN
12350	4441	13	of	of	IN
12350	4441	14	salt	salt	NN
12350	4441	15	and	and	CC
12350	4441	16	one	one	CD
12350	4441	17	-	-	HYPH
12350	4441	18	quarter	quarter	NN
12350	4441	19	cup	cup	NN
12350	4441	20	of	of	IN
12350	4441	21	flour	flour	NN
12350	4441	22	,	,	,
12350	4441	23	until	until	IN
12350	4441	24	smooth	smooth	JJ
12350	4441	25	;	;	:
12350	4441	26	add	add	VB
12350	4441	27	one	one	CD
12350	4441	28	cup	cup	NN
12350	4441	29	of	of	IN
12350	4441	30	cold	cold	JJ
12350	4441	31	milk	milk	NN
12350	4441	32	gradually	gradually	RB
12350	4441	33	,	,	,
12350	4441	34	then	then	RB
12350	4441	35	fold	fold	VB
12350	4441	36	in	in	IN
12350	4441	37	the	the	DT
12350	4441	38	beaten	beaten	JJ
12350	4441	39	whites	white	NNS
12350	4441	40	.	.	.
12350	4442	1	Heat	heat	NN
12350	4442	2	pan	pan	NN
12350	4442	3	,	,	,
12350	4442	4	add	add	VB
12350	4442	5	two	two	CD
12350	4442	6	tablespoons	tablespoon	NNS
12350	4442	7	of	of	IN
12350	4442	8	butter	butter	NN
12350	4442	9	and	and	CC
12350	4442	10	when	when	WRB
12350	4442	11	hot	hot	JJ
12350	4442	12	pour	pour	NN
12350	4442	13	in	in	IN
12350	4442	14	pancake	pancake	NN
12350	4442	15	;	;	:
12350	4442	16	let	let	VB
12350	4442	17	cook	cook	NN
12350	4442	18	slowly	slowly	RB
12350	4442	19	and	and	CC
12350	4442	20	evenly	evenly	RB
12350	4442	21	on	on	IN
12350	4442	22	one	one	CD
12350	4442	23	side	side	NN
12350	4442	24	,	,	,
12350	4442	25	finish	finish	NN
12350	4442	26	baking	baking	NN
12350	4442	27	in	in	IN
12350	4442	28	oven	oven	NNP
12350	4442	29	.	.	.
12350	4443	1	CHEESE	cheese	NN
12350	4443	2	BLINTZES	blintze	VBZ
12350	4443	3	With	with	IN
12350	4443	4	a	a	DT
12350	4443	5	fork	fork	NN
12350	4443	6	beat	beat	VBD
12350	4443	7	up	up	RP
12350	4443	8	one	one	CD
12350	4443	9	egg	egg	NN
12350	4443	10	,	,	,
12350	4443	11	one	one	CD
12350	4443	12	-	-	HYPH
12350	4443	13	half	half	NN
12350	4443	14	teaspoon	teaspoon	NN
12350	4443	15	of	of	IN
12350	4443	16	salt	salt	NN
12350	4443	17	,	,	,
12350	4443	18	add	add	VB
12350	4443	19	one	one	CD
12350	4443	20	cup	cup	NN
12350	4443	21	of	of	IN
12350	4443	22	water	water	NN
12350	4443	23	and	and	CC
12350	4443	24	one	one	CD
12350	4443	25	cup	cup	NN
12350	4443	26	of	of	IN
12350	4443	27	sifted	sift	VBN
12350	4443	28	flour	flour	NN
12350	4443	29	,	,	,
12350	4443	30	beat	beat	VBN
12350	4443	31	until	until	IN
12350	4443	32	smooth	smooth	JJ
12350	4443	33	.	.	.
12350	4444	1	Grease	grease	VB
12350	4444	2	a	a	DT
12350	4444	3	frying	frying	JJ
12350	4444	4	-	-	HYPH
12350	4444	5	pan	pan	NN
12350	4444	6	very	very	RB
12350	4444	7	slightly	slightly	RB
12350	4444	8	with	with	IN
12350	4444	9	butter	butter	NN
12350	4444	10	or	or	CC
12350	4444	11	oil	oil	NN
12350	4444	12	,	,	,
12350	4444	13	pour	pour	VBP
12350	4444	14	in	in	IN
12350	4444	15	two	two	CD
12350	4444	16	tablespoons	tablespoon	NNS
12350	4444	17	of	of	IN
12350	4444	18	the	the	DT
12350	4444	19	batter	batter	NN
12350	4444	20	,	,	,
12350	4444	21	tilting	tilt	VBG
12350	4444	22	the	the	DT
12350	4444	23	pan	pan	NN
12350	4444	24	so	so	IN
12350	4444	25	as	as	IN
12350	4444	26	to	to	TO
12350	4444	27	allow	allow	VB
12350	4444	28	the	the	DT
12350	4444	29	batter	batter	NN
12350	4444	30	to	to	TO
12350	4444	31	run	run	VB
12350	4444	32	all	all	RB
12350	4444	33	over	over	IN
12350	4444	34	the	the	DT
12350	4444	35	pan	pan	NN
12350	4444	36	.	.	.
12350	4445	1	Fry	fry	CD
12350	4445	2	over	over	IN
12350	4445	3	a	a	DT
12350	4445	4	low	low	JJ
12350	4445	5	heat	heat	NN
12350	4445	6	on	on	IN
12350	4445	7	one	one	CD
12350	4445	8	side	side	NN
12350	4445	9	only	only	RB
12350	4445	10	,	,	,
12350	4445	11	turn	turn	VB
12350	4445	12	out	out	RP
12350	4445	13	the	the	DT
12350	4445	14	semi	semi	JJ
12350	4445	15	-	-	JJ
12350	4445	16	cooked	cooked	JJ
12350	4445	17	cakes	cake	NNS
12350	4445	18	on	on	IN
12350	4445	19	a	a	DT
12350	4445	20	clean	clean	JJ
12350	4445	21	cloth	cloth	NN
12350	4445	22	with	with	IN
12350	4445	23	the	the	DT
12350	4445	24	uncooked	uncooked	JJ
12350	4445	25	side	side	NN
12350	4445	26	uppermost	uppermost	NNS
12350	4445	27	;	;	:
12350	4445	28	let	let	VB
12350	4445	29	cool	cool	JJ
12350	4445	30	.	.	.
12350	4446	1	Prepare	prepare	VB
12350	4446	2	a	a	DT
12350	4446	3	filling	filling	NN
12350	4446	4	as	as	IN
12350	4446	5	for	for	IN
12350	4446	6	cheese	cheese	NN
12350	4446	7	kreplich	kreplich	NNP
12350	4446	8	,	,	,
12350	4446	9	using	use	VBG
12350	4446	10	one	one	CD
12350	4446	11	-	-	HYPH
12350	4446	12	half	half	NN
12350	4446	13	pound	pound	NN
12350	4446	14	of	of	IN
12350	4446	15	potcheese	potcheese	NN
12350	4446	16	,	,	,
12350	4446	17	a	a	DT
12350	4446	18	piece	piece	NN
12350	4446	19	of	of	IN
12350	4446	20	butter	butter	NN
12350	4446	21	size	size	NN
12350	4446	22	of	of	IN
12350	4446	23	an	an	DT
12350	4446	24	egg	egg	NN
12350	4446	25	,	,	,
12350	4446	26	add	add	VB
12350	4446	27	one	one	CD
12350	4446	28	egg	egg	NN
12350	4446	29	,	,	,
12350	4446	30	pinch	pinch	NN
12350	4446	31	of	of	IN
12350	4446	32	salt	salt	NN
12350	4446	33	,	,	,
12350	4446	34	a	a	DT
12350	4446	35	little	little	JJ
12350	4446	36	cinnamon	cinnamon	NN
12350	4446	37	and	and	CC
12350	4446	38	sugar	sugar	NN
12350	4446	39	to	to	TO
12350	4446	40	taste	taste	VB
12350	4446	41	and	and	CC
12350	4446	42	grated	grate	VBD
12350	4446	43	peel	peel	NN
12350	4446	44	of	of	IN
12350	4446	45	a	a	DT
12350	4446	46	lemon	lemon	NN
12350	4446	47	.	.	.
12350	4447	1	Spread	spread	VB
12350	4447	2	this	this	DT
12350	4447	3	mixture	mixture	NN
12350	4447	4	on	on	IN
12350	4447	5	the	the	DT
12350	4447	6	cooled	cooled	JJ
12350	4447	7	dough	dough	NN
12350	4447	8	,	,	,
12350	4447	9	fold	fold	VB
12350	4447	10	over	over	RP
12350	4447	11	and	and	CC
12350	4447	12	tuck	tuck	VBD
12350	4447	13	the	the	DT
12350	4447	14	edges	edge	NNS
12350	4447	15	in	in	RB
12350	4447	16	well	well	RB
12350	4447	17	.	.	.
12350	4448	1	Then	then	RB
12350	4448	2	sprinkle	sprinkle	VB
12350	4448	3	with	with	IN
12350	4448	4	powdered	powdered	JJ
12350	4448	5	sugar	sugar	NN
12350	4448	6	and	and	CC
12350	4448	7	cinnamon	cinnamon	NN
12350	4448	8	,	,	,
12350	4448	9	and	and	CC
12350	4448	10	fry	fry	VB
12350	4448	11	in	in	IN
12350	4448	12	plenty	plenty	NN
12350	4448	13	of	of	IN
12350	4448	14	oil	oil	NN
12350	4448	15	or	or	CC
12350	4448	16	butter	butter	NN
12350	4448	17	.	.	.
12350	4449	1	These	these	DT
12350	4449	2	blintzes	blintze	NNS
12350	4449	3	are	be	VBP
12350	4449	4	served	serve	VBN
12350	4449	5	hot	hot	JJ
12350	4449	6	.	.	.
12350	4450	1	SWEET	SWEET	NNP
12350	4450	2	BLINTZES	blintze	NNS
12350	4450	3	These	these	DT
12350	4450	4	little	little	JJ
12350	4450	5	pancakes	pancake	NNS
12350	4450	6	may	may	MD
12350	4450	7	be	be	VB
12350	4450	8	filled	fill	VBN
12350	4450	9	with	with	IN
12350	4450	10	the	the	DT
12350	4450	11	fruit	fruit	NN
12350	4450	12	filling	fill	VBG
12350	4450	13	in	in	RP
12350	4450	14	following	follow	VBG
12350	4450	15	recipe	recipe	NN
12350	4450	16	;	;	:
12350	4450	17	or	or	CC
12350	4450	18	with	with	IN
12350	4450	19	a	a	DT
12350	4450	20	poppy	poppy	JJ
12350	4450	21	seed	seed	NN
12350	4450	22	filling	fill	VBG
12350	4450	23	using	use	VBG
12350	4450	24	one	one	CD
12350	4450	25	cup	cup	NN
12350	4450	26	of	of	IN
12350	4450	27	seed	seed	NN
12350	4450	28	and	and	CC
12350	4450	29	adding	add	VBG
12350	4450	30	one	one	CD
12350	4450	31	cup	cup	NN
12350	4450	32	of	of	IN
12350	4450	33	sugar	sugar	NN
12350	4450	34	,	,	,
12350	4450	35	moistening	moisten	VBG
12350	4450	36	with	with	IN
12350	4450	37	one	one	CD
12350	4450	38	-	-	HYPH
12350	4450	39	half	half	NN
12350	4450	40	cup	cup	NN
12350	4450	41	of	of	IN
12350	4450	42	water	water	NN
12350	4450	43	.	.	.
12350	4451	1	The	the	DT
12350	4451	2	recipe	recipe	NN
12350	4451	3	given	give	VBN
12350	4451	4	for	for	IN
12350	4451	5	the	the	DT
12350	4451	6	dough	dough	NN
12350	4451	7	makes	make	VBZ
12350	4451	8	only	only	RB
12350	4451	9	six	six	CD
12350	4451	10	blintzes	blintze	NNS
12350	4451	11	and	and	CC
12350	4451	12	where	where	WRB
12350	4451	13	more	more	JJR
12350	4451	14	are	be	VBP
12350	4451	15	required	require	VBN
12350	4451	16	double	double	JJ
12350	4451	17	or	or	CC
12350	4451	18	triple	triple	JJ
12350	4451	19	the	the	DT
12350	4451	20	quantities	quantity	NNS
12350	4451	21	given	give	VBN
12350	4451	22	to	to	TO
12350	4451	23	make	make	VB
12350	4451	24	amount	amount	NN
12350	4451	25	desired	desire	VBN
12350	4451	26	.	.	.
12350	4452	1	For	for	IN
12350	4452	2	Purim	Purim	NNP
12350	4452	3	,	,	,
12350	4452	4	fold	fold	VB
12350	4452	5	blintzes	blintze	NNS
12350	4452	6	in	in	IN
12350	4452	7	triangular	triangular	JJ
12350	4452	8	shapes	shape	NNS
12350	4452	9	.	.	.
12350	4453	1	Fry	fry	NN
12350	4453	2	as	as	IN
12350	4453	3	directed	direct	VBN
12350	4453	4	.	.	.
12350	4454	1	BLINTZES	blintze	NNS
12350	4454	2	Make	make	VB
12350	4454	3	dough	dough	NN
12350	4454	4	as	as	IN
12350	4454	5	directed	direct	VBN
12350	4454	6	for	for	IN
12350	4454	7	cheese	cheese	NN
12350	4454	8	blintzes	blintze	NNS
12350	4454	9	.	.	.
12350	4455	1	Filling	filling	NN
12350	4455	2	may	may	MD
12350	4455	3	be	be	VB
12350	4455	4	made	make	VBN
12350	4455	5	of	of	IN
12350	4455	6	force	force	NN
12350	4455	7	meat	meat	NN
12350	4455	8	,	,	,
12350	4455	9	highly	highly	RB
12350	4455	10	seasoned	seasoned	JJ
12350	4455	11	;	;	:
12350	4455	12	fry	fry	NN
12350	4455	13	in	in	IN
12350	4455	14	hot	hot	JJ
12350	4455	15	fat	fat	NN
12350	4455	16	,	,	,
12350	4455	17	or	or	CC
12350	4455	18	filling	filling	NN
12350	4455	19	may	may	MD
12350	4455	20	be	be	VB
12350	4455	21	made	make	VBN
12350	4455	22	of	of	IN
12350	4455	23	one	one	CD
12350	4455	24	-	-	HYPH
12350	4455	25	half	half	NN
12350	4455	26	pound	pound	NN
12350	4455	27	of	of	IN
12350	4455	28	apples	apple	NNS
12350	4455	29	,	,	,
12350	4455	30	peeled	peel	VBN
12350	4455	31	and	and	CC
12350	4455	32	cored	core	VBN
12350	4455	33	and	and	CC
12350	4455	34	then	then	RB
12350	4455	35	minced	mince	VBN
12350	4455	36	with	with	IN
12350	4455	37	one	one	CD
12350	4455	38	ounce	ounce	NN
12350	4455	39	of	of	IN
12350	4455	40	ground	ground	NN
12350	4455	41	sweet	sweet	JJ
12350	4455	42	almonds	almond	NNS
12350	4455	43	,	,	,
12350	4455	44	one	one	CD
12350	4455	45	ounce	ounce	NN
12350	4455	46	of	of	IN
12350	4455	47	powdered	powdered	JJ
12350	4455	48	sugar	sugar	NN
12350	4455	49	,	,	,
12350	4455	50	a	a	DT
12350	4455	51	pinch	pinch	NN
12350	4455	52	of	of	IN
12350	4455	53	cinnamon	cinnamon	NN
12350	4455	54	,	,	,
12350	4455	55	juice	juice	NN
12350	4455	56	of	of	IN
12350	4455	57	one	one	CD
12350	4455	58	-	-	HYPH
12350	4455	59	half	half	NN
12350	4455	60	lemon	lemon	NN
12350	4455	61	;	;	:
12350	4455	62	mix	mix	VB
12350	4455	63	well	well	RB
12350	4455	64	and	and	CC
12350	4455	65	bind	bind	VB
12350	4455	66	with	with	IN
12350	4455	67	the	the	DT
12350	4455	68	beaten	beat	VBN
12350	4455	69	white	white	NN
12350	4455	70	of	of	IN
12350	4455	71	egg	egg	NN
12350	4455	72	.	.	.
12350	4456	1	Spread	spread	VB
12350	4456	2	either	either	CC
12350	4456	3	of	of	IN
12350	4456	4	these	these	DT
12350	4456	5	mixtures	mixture	NNS
12350	4456	6	on	on	IN
12350	4456	7	the	the	DT
12350	4456	8	dough	dough	NN
12350	4456	9	,	,	,
12350	4456	10	fold	fold	VB
12350	4456	11	over	over	RP
12350	4456	12	and	and	CC
12350	4456	13	tuck	tuck	VBN
12350	4456	14	edges	edge	NNS
12350	4456	15	in	in	RB
12350	4456	16	well	well	RB
12350	4456	17	.	.	.
12350	4457	1	Fry	fry	NN
12350	4457	2	in	in	IN
12350	4457	3	plenty	plenty	NN
12350	4457	4	of	of	IN
12350	4457	5	oil	oil	NN
12350	4457	6	or	or	CC
12350	4457	7	fat	fat	NN
12350	4457	8	.	.	.
12350	4458	1	Sprinkle	sprinkle	VB
12350	4458	2	those	those	DT
12350	4458	3	containing	contain	VBG
12350	4458	4	the	the	DT
12350	4458	5	fruit	fruit	NN
12350	4458	6	mixture	mixture	NN
12350	4458	7	with	with	IN
12350	4458	8	sugar	sugar	NN
12350	4458	9	and	and	CC
12350	4458	10	cinnamon	cinnamon	NN
12350	4458	11	.	.	.
12350	4459	1	These	these	DT
12350	4459	2	may	may	MD
12350	4459	3	be	be	VB
12350	4459	4	served	serve	VBN
12350	4459	5	either	either	CC
12350	4459	6	hot	hot	JJ
12350	4459	7	or	or	CC
12350	4459	8	cold	cold	JJ
12350	4459	9	.	.	.
12350	4460	1	FRITTER	FRITTER	NNP
12350	4460	2	BATTER	BATTER	NNP
12350	4460	3	Mix	mix	VBP
12350	4460	4	and	and	CC
12350	4460	5	sift	sift	VB
12350	4460	6	one	one	CD
12350	4460	7	and	and	CC
12350	4460	8	one	one	CD
12350	4460	9	-	-	HYPH
12350	4460	10	third	third	NN
12350	4460	11	cups	cup	NNS
12350	4460	12	of	of	IN
12350	4460	13	flour	flour	NN
12350	4460	14	,	,	,
12350	4460	15	two	two	CD
12350	4460	16	teaspoons	teaspoon	NNS
12350	4460	17	of	of	IN
12350	4460	18	baking	baking	NN
12350	4460	19	-	-	HYPH
12350	4460	20	powder	powder	NN
12350	4460	21	,	,	,
12350	4460	22	one	one	CD
12350	4460	23	-	-	HYPH
12350	4460	24	quarter	quarter	NN
12350	4460	25	teaspoon	teaspoon	NN
12350	4460	26	of	of	IN
12350	4460	27	salt	salt	NN
12350	4460	28	,	,	,
12350	4460	29	and	and	CC
12350	4460	30	add	add	VB
12350	4460	31	two	two	CD
12350	4460	32	-	-	HYPH
12350	4460	33	thirds	third	NNS
12350	4460	34	cup	cup	NN
12350	4460	35	of	of	IN
12350	4460	36	milk	milk	NN
12350	4460	37	or	or	CC
12350	4460	38	water	water	NN
12350	4460	39	gradually	gradually	RB
12350	4460	40	,	,	,
12350	4460	41	and	and	CC
12350	4460	42	one	one	CD
12350	4460	43	egg	egg	NN
12350	4460	44	;	;	:
12350	4460	45	well	well	RB
12350	4460	46	beaten	beat	VBN
12350	4460	47	.	.	.
12350	4461	1	For	for	IN
12350	4461	2	fruit	fruit	NN
12350	4461	3	batter	batter	NN
12350	4461	4	add	add	VBP
12350	4461	5	a	a	DT
12350	4461	6	little	little	JJ
12350	4461	7	sugar	sugar	NN
12350	4461	8	,	,	,
12350	4461	9	for	for	IN
12350	4461	10	vegetables	vegetable	NNS
12350	4461	11	pepper	pepper	NN
12350	4461	12	and	and	CC
12350	4461	13	salt	salt	NN
12350	4461	14	.	.	.
12350	4462	1	BELL	BELL	NNP
12350	4462	2	FRITTERS	fritter	NNS
12350	4462	3	Stir	Stir	NNP
12350	4462	4	three	three	CD
12350	4462	5	eggs	egg	NNS
12350	4462	6	until	until	IN
12350	4462	7	very	very	RB
12350	4462	8	light	light	NN
12350	4462	9	,	,	,
12350	4462	10	then	then	RB
12350	4462	11	stir	stir	VB
12350	4462	12	in	in	IN
12350	4462	13	one	one	CD
12350	4462	14	cup	cup	NN
12350	4462	15	of	of	IN
12350	4462	16	sweet	sweet	JJ
12350	4462	17	milk	milk	NN
12350	4462	18	,	,	,
12350	4462	19	then	then	RB
12350	4462	20	sift	sift	VB
12350	4462	21	in	in	IN
12350	4462	22	three	three	CD
12350	4462	23	cups	cup	NNS
12350	4462	24	sifted	sift	VBN
12350	4462	25	flour	flour	NN
12350	4462	26	;	;	:
12350	4462	27	beat	beat	VBN
12350	4462	28	for	for	IN
12350	4462	29	ten	ten	CD
12350	4462	30	minutes	minute	NNS
12350	4462	31	,	,	,
12350	4462	32	then	then	RB
12350	4462	33	add	add	VB
12350	4462	34	three	three	CD
12350	4462	35	teaspoons	teaspoon	NNS
12350	4462	36	of	of	IN
12350	4462	37	baking	baking	NN
12350	4462	38	-	-	HYPH
12350	4462	39	powder	powder	NN
12350	4462	40	and	and	CC
12350	4462	41	fry	fry	NN
12350	4462	42	by	by	IN
12350	4462	43	spoonfuls	spoonful	NNS
12350	4462	44	in	in	IN
12350	4462	45	hot	hot	JJ
12350	4462	46	oil	oil	NN
12350	4462	47	.	.	.
12350	4463	1	One	one	CD
12350	4463	2	-	-	HYPH
12350	4463	3	half	half	NN
12350	4463	4	this	this	DT
12350	4463	5	amount	amount	NN
12350	4463	6	will	will	MD
12350	4463	7	be	be	VB
12350	4463	8	sufficient	sufficient	JJ
12350	4463	9	for	for	IN
12350	4463	10	three	three	CD
12350	4463	11	persons	person	NNS
12350	4463	12	.	.	.
12350	4464	1	Serve	serve	VB
12350	4464	2	with	with	IN
12350	4464	3	any	any	DT
12350	4464	4	sweet	sweet	JJ
12350	4464	5	sauce	sauce	NN
12350	4464	6	.	.	.
12350	4465	1	APPLE	APPLE	NNP
12350	4465	2	FRITTERS	fritter	NNS
12350	4465	3	Choose	choose	VBP
12350	4465	4	four	four	CD
12350	4465	5	sour	sour	JJ
12350	4465	6	apples	apple	NNS
12350	4465	7	;	;	:
12350	4465	8	pare	pare	NN
12350	4465	9	,	,	,
12350	4465	10	core	core	NN
12350	4465	11	and	and	CC
12350	4465	12	cut	cut	VBD
12350	4465	13	them	-PRON-	PRP
12350	4465	14	into	into	IN
12350	4465	15	small	small	JJ
12350	4465	16	slices	slice	NNS
12350	4465	17	.	.	.
12350	4466	1	Stir	stir	VB
12350	4466	2	into	into	IN
12350	4466	3	fritter	fritter	JJ
12350	4466	4	batter	batter	NN
12350	4466	5	and	and	CC
12350	4466	6	fry	fry	VB
12350	4466	7	in	in	IN
12350	4466	8	boiling	boil	VBG
12350	4466	9	hot	hot	JJ
12350	4466	10	fat	fat	NN
12350	4466	11	or	or	CC
12350	4466	12	oil	oil	NN
12350	4466	13	.	.	.
12350	4467	1	Drain	drain	VB
12350	4467	2	on	on	IN
12350	4467	3	paper	paper	NN
12350	4467	4	;	;	:
12350	4467	5	sprinkle	sprinkle	VB
12350	4467	6	with	with	IN
12350	4467	7	powdered	powdered	JJ
12350	4467	8	sugar	sugar	NN
12350	4467	9	and	and	CC
12350	4467	10	serve	serve	VB
12350	4467	11	.	.	.
12350	4468	1	PINEAPPLE	pineapple	NN
12350	4468	2	FRITTERS	fritter	NNS
12350	4468	3	Soak	Soak	NNP
12350	4468	4	slices	slice	NNS
12350	4468	5	of	of	IN
12350	4468	6	pineapple	pineapple	NN
12350	4468	7	in	in	IN
12350	4468	8	sherry	sherry	NNP
12350	4468	9	or	or	CC
12350	4468	10	white	white	JJ
12350	4468	11	wine	wine	NN
12350	4468	12	with	with	IN
12350	4468	13	a	a	DT
12350	4468	14	little	little	JJ
12350	4468	15	sugar	sugar	NN
12350	4468	16	and	and	CC
12350	4468	17	let	let	VB
12350	4468	18	stand	stand	VB
12350	4468	19	one	one	CD
12350	4468	20	hour	hour	NN
12350	4468	21	.	.	.
12350	4469	1	Drain	drain	NN
12350	4469	2	and	and	CC
12350	4469	3	dip	dip	NN
12350	4469	4	slices	slice	NNS
12350	4469	5	in	in	IN
12350	4469	6	batter	batter	NN
12350	4469	7	and	and	CC
12350	4469	8	fry	fry	NN
12350	4469	9	in	in	IN
12350	4469	10	hot	hot	JJ
12350	4469	11	oil	oil	NN
12350	4469	12	.	.	.
12350	4470	1	Drain	drain	VB
12350	4470	2	on	on	IN
12350	4470	3	brown	brown	JJ
12350	4470	4	paper	paper	NN
12350	4470	5	and	and	CC
12350	4470	6	sprinkle	sprinkle	VB
12350	4470	7	with	with	IN
12350	4470	8	powdered	powdered	JJ
12350	4470	9	sugar	sugar	NN
12350	4470	10	.	.	.
12350	4471	1	Fresh	fresh	JJ
12350	4471	2	pears	pear	NNS
12350	4471	3	,	,	,
12350	4471	4	apricots	apricot	NNS
12350	4471	5	and	and	CC
12350	4471	6	peach	peach	NN
12350	4471	7	fritters	fritter	NNS
12350	4471	8	made	make	VBD
12350	4471	9	the	the	DT
12350	4471	10	same	same	JJ
12350	4471	11	as	as	IN
12350	4471	12	pineapple	pineapple	NN
12350	4471	13	fritters	fritter	NNS
12350	4471	14	.	.	.
12350	4472	1	Bananas	banana	NNS
12350	4472	2	are	be	VBP
12350	4472	3	cut	cut	VBN
12350	4472	4	in	in	IN
12350	4472	5	slices	slice	NNS
12350	4472	6	or	or	CC
12350	4472	7	mashed	mash	VBD
12350	4472	8	and	and	CC
12350	4472	9	added	add	VBD
12350	4472	10	to	to	TO
12350	4472	11	batter	batter	VB
12350	4472	12	.	.	.
12350	4473	1	ORANGE	ORANGE	NNP
12350	4473	2	FRITTERS	FRITTERS	NNPS
12350	4473	3	Yolks	Yolks	NNPS
12350	4473	4	of	of	IN
12350	4473	5	two	two	CD
12350	4473	6	eggs	egg	NNS
12350	4473	7	beaten	beat	VBN
12350	4473	8	with	with	IN
12350	4473	9	two	two	CD
12350	4473	10	spoons	spoon	NNS
12350	4473	11	of	of	IN
12350	4473	12	sugar	sugar	NN
12350	4473	13	,	,	,
12350	4473	14	stir	stir	VB
12350	4473	15	into	into	IN
12350	4473	16	this	this	DT
12350	4473	17	the	the	DT
12350	4473	18	juice	juice	NN
12350	4473	19	of	of	IN
12350	4473	20	quarter	quarter	NN
12350	4473	21	of	of	IN
12350	4473	22	a	a	DT
12350	4473	23	lemon	lemon	NN
12350	4473	24	and	and	CC
12350	4473	25	just	just	RB
12350	4473	26	enough	enough	JJ
12350	4473	27	flour	flour	NN
12350	4473	28	to	to	TO
12350	4473	29	thicken	thicken	VB
12350	4473	30	like	like	IN
12350	4473	31	a	a	DT
12350	4473	32	batter	batter	NN
12350	4473	33	;	;	:
12350	4473	34	add	add	VB
12350	4473	35	the	the	DT
12350	4473	36	beaten	beat	VBN
12350	4473	37	whites	white	NNS
12350	4473	38	and	and	CC
12350	4473	39	dip	dip	NN
12350	4473	40	in	in	IN
12350	4473	41	one	one	CD
12350	4473	42	slice	slice	NN
12350	4473	43	of	of	IN
12350	4473	44	orange	orange	NN
12350	4473	45	at	at	IN
12350	4473	46	a	a	DT
12350	4473	47	time	time	NN
12350	4473	48	,	,	,
12350	4473	49	take	take	VB
12350	4473	50	up	up	RP
12350	4473	51	with	with	IN
12350	4473	52	a	a	DT
12350	4473	53	large	large	JJ
12350	4473	54	kitchen	kitchen	NN
12350	4473	55	spoon	spoon	NN
12350	4473	56	and	and	CC
12350	4473	57	lay	lie	VBD
12350	4473	58	in	in	IN
12350	4473	59	the	the	DT
12350	4473	60	hot	hot	JJ
12350	4473	61	oil	oil	NN
12350	4473	62	or	or	CC
12350	4473	63	butter	butter	NN
12350	4473	64	-	-	HYPH
12350	4473	65	substitute	substitute	NN
12350	4473	66	and	and	CC
12350	4473	67	fry	fry	VB
12350	4473	68	a	a	DT
12350	4473	69	nice	nice	JJ
12350	4473	70	brown	brown	NN
12350	4473	71	.	.	.
12350	4474	1	Sprinkle	sprinkle	VB
12350	4474	2	pulverized	pulverized	JJ
12350	4474	3	sugar	sugar	NN
12350	4474	4	on	on	IN
12350	4474	5	top	top	NN
12350	4474	6	.	.	.
12350	4475	1	MATRIMONIES	MATRIMONIES	NNP
12350	4475	2	Sift	Sift	NNP
12350	4475	3	three	three	CD
12350	4475	4	cups	cup	NNS
12350	4475	5	of	of	IN
12350	4475	6	flour	flour	NN
12350	4475	7	in	in	IN
12350	4475	8	a	a	DT
12350	4475	9	bowl	bowl	NN
12350	4475	10	,	,	,
12350	4475	11	pour	pour	VB
12350	4475	12	in	in	IN
12350	4475	13	two	two	CD
12350	4475	14	scant	scant	JJ
12350	4475	15	cups	cup	NNS
12350	4475	16	of	of	IN
12350	4475	17	sour	sour	JJ
12350	4475	18	milk	milk	NN
12350	4475	19	,	,	,
12350	4475	20	beat	beat	VBD
12350	4475	21	very	very	RB
12350	4475	22	thoroughly	thoroughly	RB
12350	4475	23	,	,	,
12350	4475	24	add	add	VB
12350	4475	25	one	one	CD
12350	4475	26	teaspoon	teaspoon	NN
12350	4475	27	of	of	IN
12350	4475	28	salt	salt	NN
12350	4475	29	,	,	,
12350	4475	30	the	the	DT
12350	4475	31	well	well	RB
12350	4475	32	-	-	HYPH
12350	4475	33	beaten	beat	VBN
12350	4475	34	yolks	yolk	NNS
12350	4475	35	of	of	IN
12350	4475	36	three	three	CD
12350	4475	37	eggs	egg	NNS
12350	4475	38	,	,	,
12350	4475	39	mix	mix	VB
12350	4475	40	well	well	RB
12350	4475	41	,	,	,
12350	4475	42	then	then	RB
12350	4475	43	add	add	VB
12350	4475	44	the	the	DT
12350	4475	45	stiffly	stiffly	RB
12350	4475	46	-	-	HYPH
12350	4475	47	beaten	beat	VBN
12350	4475	48	whites	white	NNS
12350	4475	49	of	of	IN
12350	4475	50	the	the	DT
12350	4475	51	eggs	egg	NNS
12350	4475	52	and	and	CC
12350	4475	53	one	one	CD
12350	4475	54	level	level	NN
12350	4475	55	teaspoon	teaspoon	NN
12350	4475	56	of	of	IN
12350	4475	57	soda	soda	NN
12350	4475	58	sifted	sift	VBN
12350	4475	59	with	with	IN
12350	4475	60	one	one	CD
12350	4475	61	teaspoon	teaspoon	NN
12350	4475	62	of	of	IN
12350	4475	63	flour	flour	NN
12350	4475	64	.	.	.
12350	4476	1	Mix	mix	VB
12350	4476	2	well	well	RB
12350	4476	3	and	and	CC
12350	4476	4	fry	fry	VB
12350	4476	5	at	at	IN
12350	4476	6	once	once	RB
12350	4476	7	in	in	IN
12350	4476	8	very	very	RB
12350	4476	9	hot	hot	JJ
12350	4476	10	butter	butter	NN
12350	4476	11	or	or	CC
12350	4476	12	butter	butter	NN
12350	4476	13	-	-	HYPH
12350	4476	14	substitute	substitute	NN
12350	4476	15	.	.	.
12350	4477	1	Baste	Baste	NNP
12350	4477	2	the	the	DT
12350	4477	3	grease	grease	NN
12350	4477	4	over	over	IN
12350	4477	5	them	-PRON-	PRP
12350	4477	6	with	with	IN
12350	4477	7	a	a	DT
12350	4477	8	spoon	spoon	NN
12350	4477	9	until	until	IN
12350	4477	10	they	-PRON-	PRP
12350	4477	11	are	be	VBP
12350	4477	12	nicely	nicely	RB
12350	4477	13	browned	brown	VBN
12350	4477	14	.	.	.
12350	4478	1	Serve	serve	VB
12350	4478	2	with	with	IN
12350	4478	3	preserves	preserve	NNS
12350	4478	4	.	.	.
12350	4479	1	QUEEN	queen	JJ
12350	4479	2	FRITTERS	FRITTERS	NNPS
12350	4479	3	Put	put	VBP
12350	4479	4	in	in	RP
12350	4479	5	a	a	DT
12350	4479	6	deep	deep	JJ
12350	4479	7	skillet	skillet	NN
12350	4479	8	on	on	IN
12350	4479	9	the	the	DT
12350	4479	10	fire	fire	NN
12350	4479	11	one	one	CD
12350	4479	12	cup	cup	NN
12350	4479	13	of	of	IN
12350	4479	14	water	water	NN
12350	4479	15	,	,	,
12350	4479	16	one	one	CD
12350	4479	17	-	-	HYPH
12350	4479	18	fourth	fourth	NN
12350	4479	19	cup	cup	NN
12350	4479	20	of	of	IN
12350	4479	21	fresh	fresh	JJ
12350	4479	22	butter	butter	NN
12350	4479	23	;	;	:
12350	4479	24	when	when	WRB
12350	4479	25	it	-PRON-	PRP
12350	4479	26	comes	come	VBZ
12350	4479	27	to	to	IN
12350	4479	28	a	a	DT
12350	4479	29	boil	boil	NN
12350	4479	30	,	,	,
12350	4479	31	stir	stir	VB
12350	4479	32	in	in	IN
12350	4479	33	one	one	CD
12350	4479	34	cup	cup	NN
12350	4479	35	of	of	IN
12350	4479	36	sifted	sift	VBN
12350	4479	37	flour	flour	NN
12350	4479	38	and	and	CC
12350	4479	39	continue	continue	VB
12350	4479	40	stirring	stir	VBG
12350	4479	41	until	until	IN
12350	4479	42	the	the	DT
12350	4479	43	dough	dough	NN
12350	4479	44	leaves	leave	VBZ
12350	4479	45	the	the	DT
12350	4479	46	side	side	NN
12350	4479	47	of	of	IN
12350	4479	48	the	the	DT
12350	4479	49	skillet	skillet	JJ
12350	4479	50	clean	clean	JJ
12350	4479	51	.	.	.
12350	4480	1	Remove	remove	VB
12350	4480	2	from	from	IN
12350	4480	3	the	the	DT
12350	4480	4	fire	fire	NN
12350	4480	5	and	and	CC
12350	4480	6	when	when	WRB
12350	4480	7	cool	cool	JJ
12350	4480	8	break	break	NN
12350	4480	9	in	in	IN
12350	4480	10	three	three	CD
12350	4480	11	eggs	egg	NNS
12350	4480	12	,	,	,
12350	4480	13	one	one	CD
12350	4480	14	at	at	IN
12350	4480	15	a	a	DT
12350	4480	16	time	time	NN
12350	4480	17	,	,	,
12350	4480	18	stirring	stir	VBG
12350	4480	19	continually	continually	RB
12350	4480	20	.	.	.
12350	4481	1	Add	add	VB
12350	4481	2	a	a	DT
12350	4481	3	little	little	JJ
12350	4481	4	salt	salt	NN
12350	4481	5	.	.	.
12350	4482	1	Mix	mix	VB
12350	4482	2	all	all	RB
12350	4482	3	well	well	RB
12350	4482	4	,	,	,
12350	4482	5	then	then	RB
12350	4482	6	drop	drop	VB
12350	4482	7	pieces	piece	NNS
12350	4482	8	about	about	IN
12350	4482	9	the	the	DT
12350	4482	10	size	size	NN
12350	4482	11	of	of	IN
12350	4482	12	a	a	DT
12350	4482	13	walnut	walnut	NN
12350	4482	14	into	into	IN
12350	4482	15	plenty	plenty	NN
12350	4482	16	of	of	IN
12350	4482	17	boiling	boil	VBG
12350	4482	18	butter	butter	NN
12350	4482	19	or	or	CC
12350	4482	20	Crisco	Crisco	NNP
12350	4482	21	and	and	CC
12350	4482	22	fry	fry	VB
12350	4482	23	a	a	DT
12350	4482	24	light	light	JJ
12350	4482	25	brown	brown	NN
12350	4482	26	.	.	.
12350	4483	1	Drain	drain	NN
12350	4483	2	,	,	,
12350	4483	3	make	make	VB
12350	4483	4	an	an	DT
12350	4483	5	opening	opening	NN
12350	4483	6	in	in	IN
12350	4483	7	each	each	DT
12350	4483	8	,	,	,
12350	4483	9	fill	fill	VBP
12350	4483	10	with	with	IN
12350	4483	11	preserves	preserve	NNS
12350	4483	12	and	and	CC
12350	4483	13	sprinkle	sprinkle	VBP
12350	4483	14	with	with	IN
12350	4483	15	sugar	sugar	NN
12350	4483	16	;	;	:
12350	4483	17	serve	serve	VB
12350	4483	18	at	at	IN
12350	4483	19	once	once	RB
12350	4483	20	.	.	.
12350	4484	1	VEGETABLE	VEGETABLE	NNP
12350	4484	2	FRITTERS	FRITTERS	NNPS
12350	4484	3	Cook	Cook	NNP
12350	4484	4	the	the	DT
12350	4484	5	vegetables	vegetable	NNS
12350	4484	6	thoroughly	thoroughly	RB
12350	4484	7	;	;	:
12350	4484	8	drain	drain	VB
12350	4484	9	them	-PRON-	PRP
12350	4484	10	,	,	,
12350	4484	11	chop	chop	VBP
12350	4484	12	fine	fine	RB
12350	4484	13	and	and	CC
12350	4484	14	add	add	VB
12350	4484	15	to	to	IN
12350	4484	16	the	the	DT
12350	4484	17	batter	batter	NN
12350	4484	18	.	.	.
12350	4485	1	Drop	drop	VB
12350	4485	2	in	in	IN
12350	4485	3	boiling	boil	VBG
12350	4485	4	hot	hot	JJ
12350	4485	5	fat	fat	NN
12350	4485	6	,	,	,
12350	4485	7	drain	drain	VB
12350	4485	8	and	and	CC
12350	4485	9	dry	dry	VB
12350	4485	10	on	on	IN
12350	4485	11	paper	paper	NN
12350	4485	12	.	.	.
12350	4486	1	CORN	corn	NN
12350	4486	2	FRITTERS	fritter	NNS
12350	4486	3	Grate	Grate	NNP
12350	4486	4	two	two	CD
12350	4486	5	cups	cup	NNS
12350	4486	6	of	of	IN
12350	4486	7	corn	corn	NN
12350	4486	8	from	from	IN
12350	4486	9	the	the	DT
12350	4486	10	cob	cob	NN
12350	4486	11	.	.	.
12350	4487	1	Ears	ear	NNS
12350	4487	2	that	that	WDT
12350	4487	3	are	be	VBP
12350	4487	4	too	too	RB
12350	4487	5	old	old	JJ
12350	4487	6	for	for	IN
12350	4487	7	eating	eat	VBG
12350	4487	8	in	in	IN
12350	4487	9	the	the	DT
12350	4487	10	ordinary	ordinary	JJ
12350	4487	11	method	method	NN
12350	4487	12	will	will	MD
12350	4487	13	serve	serve	VB
12350	4487	14	very	very	RB
12350	4487	15	well	well	RB
12350	4487	16	for	for	IN
12350	4487	17	this	this	DT
12350	4487	18	.	.	.
12350	4488	1	Mix	mix	VB
12350	4488	2	with	with	IN
12350	4488	3	the	the	DT
12350	4488	4	corn	corn	NN
12350	4488	5	one	one	CD
12350	4488	6	egg	egg	NN
12350	4488	7	,	,	,
12350	4488	8	beaten	beat	VBN
12350	4488	9	light	light	NN
12350	4488	10	,	,	,
12350	4488	11	a	a	DT
12350	4488	12	cup	cup	NN
12350	4488	13	of	of	IN
12350	4488	14	sweet	sweet	JJ
12350	4488	15	milk	milk	NN
12350	4488	16	into	into	IN
12350	4488	17	which	which	WDT
12350	4488	18	has	have	VBZ
12350	4488	19	been	be	VBN
12350	4488	20	stirred	stir	VBN
12350	4488	21	a	a	DT
12350	4488	22	bit	bit	NN
12350	4488	23	of	of	IN
12350	4488	24	soda	soda	NN
12350	4488	25	the	the	DT
12350	4488	26	size	size	NN
12350	4488	27	of	of	IN
12350	4488	28	a	a	DT
12350	4488	29	pea	pea	NN
12350	4488	30	,	,	,
12350	4488	31	two	two	CD
12350	4488	32	teaspoons	teaspoon	NNS
12350	4488	33	of	of	IN
12350	4488	34	melted	melted	JJ
12350	4488	35	butter	butter	NN
12350	4488	36	,	,	,
12350	4488	37	a	a	DT
12350	4488	38	pinch	pinch	NN
12350	4488	39	of	of	IN
12350	4488	40	salt	salt	NN
12350	4488	41	and	and	CC
12350	4488	42	enough	enough	JJ
12350	4488	43	flour	flour	NN
12350	4488	44	to	to	TO
12350	4488	45	make	make	VB
12350	4488	46	a	a	DT
12350	4488	47	thin	thin	JJ
12350	4488	48	batter	batter	NN
12350	4488	49	.	.	.
12350	4489	1	Beat	beat	VB
12350	4489	2	well	well	RB
12350	4489	3	together	together	RB
12350	4489	4	and	and	CC
12350	4489	5	fry	fry	VB
12350	4489	6	on	on	IN
12350	4489	7	a	a	DT
12350	4489	8	griddle	griddle	NN
12350	4489	9	as	as	IN
12350	4489	10	you	-PRON-	PRP
12350	4489	11	would	would	MD
12350	4489	12	cakes	cake	VBZ
12350	4489	13	for	for	IN
12350	4489	14	breakfast	breakfast	NN
12350	4489	15	.	.	.
12350	4490	1	ERBSEN	erbsen	NN
12350	4490	2	LIEVANZEN	LIEVANZEN	NNP
12350	4490	3	(	(	-LRB-
12350	4490	4	DRIED	DRIED	NNP
12350	4490	5	PEA	PEA	NNP
12350	4490	6	FRITTERS	fritter	NNS
12350	4490	7	)	)	-RRB-
12350	4490	8	Boil	Boil	NNP
12350	4490	9	one	one	CD
12350	4490	10	cup	cup	NN
12350	4490	11	of	of	IN
12350	4490	12	dried	dry	VBN
12350	4490	13	peas	pea	NNS
12350	4490	14	,	,	,
12350	4490	15	pass	pass	VB
12350	4490	16	through	through	IN
12350	4490	17	a	a	DT
12350	4490	18	hair	hair	NN
12350	4490	19	sieve	sieve	NN
12350	4490	20	,	,	,
12350	4490	21	pour	pour	VBP
12350	4490	22	into	into	IN
12350	4490	23	a	a	DT
12350	4490	24	bowl	bowl	NN
12350	4490	25	,	,	,
12350	4490	26	add	add	VB
12350	4490	27	two	two	CD
12350	4490	28	ounces	ounce	NNS
12350	4490	29	of	of	IN
12350	4490	30	butter	butter	NN
12350	4490	31	rubbed	rub	VBN
12350	4490	32	to	to	IN
12350	4490	33	a	a	DT
12350	4490	34	cream	cream	NN
12350	4490	35	,	,	,
12350	4490	36	add	add	VB
12350	4490	37	also	also	RB
12350	4490	38	some	some	DT
12350	4490	39	soaked	soak	VBN
12350	4490	40	bread	bread	NN
12350	4490	41	(	(	-LRB-
12350	4490	42	soaked	soak	VBN
12350	4490	43	in	in	IN
12350	4490	44	milk	milk	NN
12350	4490	45	)	)	-RRB-
12350	4490	46	,	,	,
12350	4490	47	stir	stir	VB
12350	4490	48	all	all	RB
12350	4490	49	into	into	IN
12350	4490	50	a	a	DT
12350	4490	51	smooth	smooth	JJ
12350	4490	52	paste	paste	NN
12350	4490	53	.	.	.
12350	4491	1	Add	add	VB
12350	4491	2	salt	salt	NN
12350	4491	3	,	,	,
12350	4491	4	one	one	CD
12350	4491	5	teaspoon	teaspoon	NN
12350	4491	6	of	of	IN
12350	4491	7	sugar	sugar	NN
12350	4491	8	,	,	,
12350	4491	9	one	one	CD
12350	4491	10	yolk	yolk	NN
12350	4491	11	and	and	CC
12350	4491	12	one	one	CD
12350	4491	13	whole	whole	JJ
12350	4491	14	egg	egg	NN
12350	4491	15	;	;	:
12350	4491	16	one	one	CD
12350	4491	17	ounce	ounce	NN
12350	4491	18	of	of	IN
12350	4491	19	blanched	blanch	VBN
12350	4491	20	and	and	CC
12350	4491	21	pounded	pound	VBD
12350	4491	22	almonds	almond	NNS
12350	4491	23	.	.	.
12350	4492	1	If	if	IN
12350	4492	2	too	too	RB
12350	4492	3	thick	thick	JJ
12350	4492	4	add	add	VBP
12350	4492	5	more	more	JJR
12350	4492	6	egg	egg	NN
12350	4492	7	,	,	,
12350	4492	8	if	if	IN
12350	4492	9	too	too	RB
12350	4492	10	thin	thin	JJ
12350	4492	11	more	more	JJR
12350	4492	12	bread	bread	NN
12350	4492	13	.	.	.
12350	4493	1	Fry	fry	VB
12350	4493	2	a	a	DT
12350	4493	3	nice	nice	JJ
12350	4493	4	brown	brown	NN
12350	4493	5	.	.	.
12350	4494	1	SQUASH	SQUASH	NNP
12350	4494	2	FRITTERS	FRITTERS	NNP
12350	4494	3	Two	two	CD
12350	4494	4	cups	cup	NNS
12350	4494	5	of	of	IN
12350	4494	6	boiled	boil	VBN
12350	4494	7	squash	squash	NN
12350	4494	8	,	,	,
12350	4494	9	half	half	PDT
12350	4494	10	a	a	DT
12350	4494	11	cup	cup	NN
12350	4494	12	of	of	IN
12350	4494	13	flour	flour	NN
12350	4494	14	,	,	,
12350	4494	15	one	one	CD
12350	4494	16	teaspoon	teaspoon	NN
12350	4494	17	of	of	IN
12350	4494	18	baking	baking	NN
12350	4494	19	-	-	HYPH
12350	4494	20	powder	powder	NN
12350	4494	21	,	,	,
12350	4494	22	one	one	CD
12350	4494	23	egg	egg	NN
12350	4494	24	and	and	CC
12350	4494	25	two	two	CD
12350	4494	26	tablespoons	tablespoon	NNS
12350	4494	27	of	of	IN
12350	4494	28	milk	milk	NN
12350	4494	29	.	.	.
12350	4495	1	It	-PRON-	PRP
12350	4495	2	is	be	VBZ
12350	4495	3	assumed	assume	VBN
12350	4495	4	that	that	IN
12350	4495	5	the	the	DT
12350	4495	6	squash	squash	NN
12350	4495	7	has	have	VBZ
12350	4495	8	been	be	VBN
12350	4495	9	prepared	prepare	VBN
12350	4495	10	as	as	IN
12350	4495	11	a	a	DT
12350	4495	12	vegetable	vegetable	NN
12350	4495	13	,	,	,
12350	4495	14	with	with	IN
12350	4495	15	seasoning	seasoning	NN
12350	4495	16	and	and	CC
12350	4495	17	a	a	DT
12350	4495	18	little	little	JJ
12350	4495	19	butter	butter	NN
12350	4495	20	,	,	,
12350	4495	21	and	and	CC
12350	4495	22	what	what	WP
12350	4495	23	is	be	VBZ
12350	4495	24	here	here	RB
12350	4495	25	used	use	VBN
12350	4495	26	is	be	VBZ
12350	4495	27	a	a	DT
12350	4495	28	cold	cold	JJ
12350	4495	29	,	,	,
12350	4495	30	left	leave	VBN
12350	4495	31	over	over	IN
12350	4495	32	portion	portion	NN
12350	4495	33	of	of	IN
12350	4495	34	the	the	DT
12350	4495	35	same	same	JJ
12350	4495	36	.	.	.
12350	4496	1	Mix	mix	JJ
12350	4496	2	baking	baking	NN
12350	4496	3	-	-	HYPH
12350	4496	4	powder	powder	NN
12350	4496	5	with	with	IN
12350	4496	6	the	the	DT
12350	4496	7	flour	flour	NN
12350	4496	8	and	and	CC
12350	4496	9	add	add	VB
12350	4496	10	to	to	IN
12350	4496	11	the	the	DT
12350	4496	12	squash	squash	NN
12350	4496	13	;	;	:
12350	4496	14	add	add	VB
12350	4496	15	milk	milk	NN
12350	4496	16	and	and	CC
12350	4496	17	stir	stir	VBP
12350	4496	18	all	all	RB
12350	4496	19	together	together	RB
12350	4496	20	.	.	.
12350	4497	1	Beat	beat	VB
12350	4497	2	egg	egg	NN
12350	4497	3	and	and	CC
12350	4497	4	stir	stir	VB
12350	4497	5	in	in	RP
12350	4497	6	.	.	.
12350	4498	1	Have	have	VBP
12350	4498	2	hot	hot	JJ
12350	4498	3	fat	fat	NN
12350	4498	4	in	in	IN
12350	4498	5	pan	pan	NN
12350	4498	6	and	and	CC
12350	4498	7	drop	drop	VB
12350	4498	8	fritters	fritter	NNS
12350	4498	9	from	from	IN
12350	4498	10	spoon	spoon	NN
12350	4498	11	into	into	IN
12350	4498	12	pan	pan	NN
12350	4498	13	.	.	.
12350	4499	1	When	when	WRB
12350	4499	2	browned	brown	VBN
12350	4499	3	on	on	IN
12350	4499	4	both	both	DT
12350	4499	5	sides	side	NNS
12350	4499	6	remove	remove	VBP
12350	4499	7	to	to	IN
12350	4499	8	hot	hot	JJ
12350	4499	9	platter	platter	NN
12350	4499	10	.	.	.
12350	4500	1	FRENCH	FRENCH	NNP
12350	4500	2	PUFFS	PUFFS	NNP
12350	4500	3	(	(	-LRB-
12350	4500	4	WINDBEUTEL	WINDBEUTEL	NNP
12350	4500	5	)	)	-RRB-
12350	4500	6	Put	put	VB
12350	4500	7	one	one	CD
12350	4500	8	cup	cup	NN
12350	4500	9	of	of	IN
12350	4500	10	water	water	NN
12350	4500	11	and	and	CC
12350	4500	12	one	one	CD
12350	4500	13	-	-	HYPH
12350	4500	14	quarter	quarter	NN
12350	4500	15	pound	pound	NN
12350	4500	16	of	of	IN
12350	4500	17	butter	butter	NN
12350	4500	18	on	on	IN
12350	4500	19	to	to	TO
12350	4500	20	boil	boil	VB
12350	4500	21	.	.	.
12350	4501	1	When	when	WRB
12350	4501	2	it	-PRON-	PRP
12350	4501	3	begins	begin	VBZ
12350	4501	4	to	to	TO
12350	4501	5	boil	boil	VB
12350	4501	6	stir	stir	NN
12350	4501	7	in	in	IN
12350	4501	8	one	one	CD
12350	4501	9	-	-	HYPH
12350	4501	10	quarter	quarter	NN
12350	4501	11	pound	pound	NN
12350	4501	12	of	of	IN
12350	4501	13	sifted	sift	VBN
12350	4501	14	flour	flour	NN
12350	4501	15	.	.	.
12350	4502	1	Stir	stir	VB
12350	4502	2	until	until	IN
12350	4502	3	it	-PRON-	PRP
12350	4502	4	leaves	leave	VBZ
12350	4502	5	the	the	DT
12350	4502	6	kettle	kettle	NN
12350	4502	7	clean	clean	JJ
12350	4502	8	,	,	,
12350	4502	9	take	take	VB
12350	4502	10	off	off	RP
12350	4502	11	the	the	DT
12350	4502	12	fire	fire	NN
12350	4502	13	and	and	CC
12350	4502	14	stir	stir	VB
12350	4502	15	until	until	IN
12350	4502	16	milk	milk	NN
12350	4502	17	-	-	HYPH
12350	4502	18	warm	warm	JJ
12350	4502	19	,	,	,
12350	4502	20	then	then	RB
12350	4502	21	stir	stir	VB
12350	4502	22	in	in	IN
12350	4502	23	four	four	CD
12350	4502	24	eggs	egg	NNS
12350	4502	25	,	,	,
12350	4502	26	one	one	CD
12350	4502	27	at	at	IN
12350	4502	28	a	a	DT
12350	4502	29	time	time	NN
12350	4502	30	,	,	,
12350	4502	31	stirring	stir	VBG
12350	4502	32	until	until	IN
12350	4502	33	all	all	DT
12350	4502	34	used	use	VBN
12350	4502	35	up	up	RP
12350	4502	36	.	.	.
12350	4503	1	Flavor	flavor	NN
12350	4503	2	with	with	IN
12350	4503	3	the	the	DT
12350	4503	4	grated	grate	VBN
12350	4503	5	peel	peel	NN
12350	4503	6	of	of	IN
12350	4503	7	a	a	DT
12350	4503	8	lemon	lemon	NN
12350	4503	9	.	.	.
12350	4504	1	Put	put	VB
12350	4504	2	on	on	RP
12350	4504	3	some	some	DT
12350	4504	4	rendered	render	VBN
12350	4504	5	butter	butter	NN
12350	4504	6	in	in	IN
12350	4504	7	a	a	DT
12350	4504	8	kettle	kettle	NN
12350	4504	9	.	.	.
12350	4505	1	When	when	WRB
12350	4505	2	the	the	DT
12350	4505	3	butter	butter	NN
12350	4505	4	is	be	VBZ
12350	4505	5	hot	hot	JJ
12350	4505	6	,	,	,
12350	4505	7	dip	dip	VB
12350	4505	8	a	a	DT
12350	4505	9	large	large	JJ
12350	4505	10	teaspoon	teaspoon	NN
12350	4505	11	in	in	IN
12350	4505	12	cold	cold	JJ
12350	4505	13	water	water	NN
12350	4505	14	and	and	CC
12350	4505	15	cut	cut	VB
12350	4505	16	pieces	piece	NNS
12350	4505	17	of	of	IN
12350	4505	18	dough	dough	NN
12350	4505	19	with	with	IN
12350	4505	20	it	-PRON-	PRP
12350	4505	21	as	as	RB
12350	4505	22	large	large	JJ
12350	4505	23	as	as	IN
12350	4505	24	a	a	DT
12350	4505	25	walnut	walnut	NN
12350	4505	26	,	,	,
12350	4505	27	and	and	CC
12350	4505	28	drop	drop	VB
12350	4505	29	into	into	IN
12350	4505	30	the	the	DT
12350	4505	31	hot	hot	JJ
12350	4505	32	butter	butter	NN
12350	4505	33	.	.	.
12350	4506	1	Try	try	VB
12350	4506	2	one	one	CD
12350	4506	3	first	first	RB
12350	4506	4	to	to	TO
12350	4506	5	see	see	VB
12350	4506	6	whether	whether	IN
12350	4506	7	the	the	DT
12350	4506	8	butter	butter	NN
12350	4506	9	is	be	VBZ
12350	4506	10	hot	hot	JJ
12350	4506	11	enough	enough	RB
12350	4506	12	.	.	.
12350	4507	1	Do	do	VBP
12350	4507	2	not	not	RB
12350	4507	3	crowd	crowd	VB
12350	4507	4	--	--	:
12350	4507	5	they	-PRON-	PRP
12350	4507	6	want	want	VBP
12350	4507	7	plenty	plenty	NN
12350	4507	8	of	of	IN
12350	4507	9	room	room	NN
12350	4507	10	to	to	TO
12350	4507	11	raise	raise	VB
12350	4507	12	.	.	.
12350	4508	1	Dip	dip	VB
12350	4508	2	the	the	DT
12350	4508	3	hot	hot	JJ
12350	4508	4	butter	butter	NN
12350	4508	5	over	over	IN
12350	4508	6	them	-PRON-	PRP
12350	4508	7	with	with	IN
12350	4508	8	a	a	DT
12350	4508	9	spoon	spoon	NN
12350	4508	10	,	,	,
12350	4508	11	fry	fry	VB
12350	4508	12	a	a	DT
12350	4508	13	deep	deep	JJ
12350	4508	14	yellow	yellow	NN
12350	4508	15	and	and	CC
12350	4508	16	sprinkle	sprinkle	VBP
12350	4508	17	powdered	powdered	JJ
12350	4508	18	sugar	sugar	NN
12350	4508	19	over	over	IN
12350	4508	20	them	-PRON-	PRP
12350	4508	21	.	.	.
12350	4509	1	SHAVINGS	SHAVINGS	NNP
12350	4509	2	(	(	-LRB-
12350	4509	3	KRAUS	KRAUS	NNP
12350	4509	4	-	-	HYPH
12350	4509	5	GEBACKENES	GEBACKENES	NNP
12350	4509	6	)	)	-RRB-
12350	4509	7	Sift	sift	VB
12350	4509	8	about	about	IN
12350	4509	9	one	one	CD
12350	4509	10	pint	pint	NN
12350	4509	11	of	of	IN
12350	4509	12	flour	flour	NN
12350	4509	13	in	in	IN
12350	4509	14	a	a	DT
12350	4509	15	bowl	bowl	NN
12350	4509	16	,	,	,
12350	4509	17	make	make	VB
12350	4509	18	a	a	DT
12350	4509	19	depression	depression	NN
12350	4509	20	in	in	IN
12350	4509	21	the	the	DT
12350	4509	22	centre	centre	NN
12350	4509	23	;	;	:
12350	4509	24	break	break	VB
12350	4509	25	in	in	IN
12350	4509	26	five	five	CD
12350	4509	27	eggs	egg	NNS
12350	4509	28	,	,	,
12350	4509	29	a	a	DT
12350	4509	30	pinch	pinch	NN
12350	4509	31	of	of	IN
12350	4509	32	salt	salt	NN
12350	4509	33	,	,	,
12350	4509	34	one	one	CD
12350	4509	35	teaspoon	teaspoon	NN
12350	4509	36	of	of	IN
12350	4509	37	ground	ground	NN
12350	4509	38	cinnamon	cinnamon	NNP
12350	4509	39	and	and	CC
12350	4509	40	one	one	CD
12350	4509	41	tablespoon	tablespoon	NN
12350	4509	42	of	of	IN
12350	4509	43	pulverized	pulverize	VBN
12350	4509	44	sugar	sugar	NN
12350	4509	45	.	.	.
12350	4510	1	Mix	mix	VB
12350	4510	2	this	this	DT
12350	4510	3	as	as	IN
12350	4510	4	you	-PRON-	PRP
12350	4510	5	would	would	MD
12350	4510	6	a	a	DT
12350	4510	7	noodle	noodle	NN
12350	4510	8	dough	dough	NN
12350	4510	9	,	,	,
12350	4510	10	though	though	IN
12350	4510	11	not	not	RB
12350	4510	12	quite	quite	RB
12350	4510	13	as	as	RB
12350	4510	14	stiff	stiff	JJ
12350	4510	15	.	.	.
12350	4511	1	Roll	roll	VB
12350	4511	2	out	out	RP
12350	4511	3	very	very	RB
12350	4511	4	thin	thin	JJ
12350	4511	5	and	and	CC
12350	4511	6	cut	cut	VBD
12350	4511	7	into	into	IN
12350	4511	8	long	long	JJ
12350	4511	9	strips	strip	NNS
12350	4511	10	with	with	IN
12350	4511	11	a	a	DT
12350	4511	12	jagging	jag	VBG
12350	4511	13	iron	iron	NN
12350	4511	14	.	.	.
12350	4512	1	Fry	fry	VB
12350	4512	2	a	a	DT
12350	4512	3	light	light	JJ
12350	4512	4	yellow	yellow	NN
12350	4512	5	.	.	.
12350	4513	1	Roll	roll	VB
12350	4513	2	on	on	IN
12350	4513	3	a	a	DT
12350	4513	4	round	round	JJ
12350	4513	5	stick	stick	NN
12350	4513	6	as	as	RB
12350	4513	7	soon	soon	RB
12350	4513	8	as	as	IN
12350	4513	9	taken	take	VBN
12350	4513	10	up	up	RP
12350	4513	11	from	from	IN
12350	4513	12	the	the	DT
12350	4513	13	fat	fat	NN
12350	4513	14	or	or	CC
12350	4513	15	butter	butter	NN
12350	4513	16	,	,	,
12350	4513	17	sprinkle	sprinkle	VB
12350	4513	18	with	with	IN
12350	4513	19	sugar	sugar	NN
12350	4513	20	and	and	CC
12350	4513	21	cinnamon	cinnamon	NN
12350	4513	22	or	or	CC
12350	4513	23	grated	grate	VBN
12350	4513	24	peel	peel	NN
12350	4513	25	of	of	IN
12350	4513	26	a	a	DT
12350	4513	27	lemon	lemon	NN
12350	4513	28	.	.	.
12350	4514	1	Mix	mix	VB
12350	4514	2	both	both	DT
12350	4514	3	thoroughly	thoroughly	RB
12350	4514	4	.	.	.
12350	4515	1	Do	do	VB
12350	4515	2	not	not	RB
12350	4515	3	let	let	VB
12350	4515	4	the	the	DT
12350	4515	5	butter	butter	NN
12350	4515	6	get	get	VB
12350	4515	7	too	too	RB
12350	4515	8	brown	brown	JJ
12350	4515	9	;	;	:
12350	4515	10	if	if	IN
12350	4515	11	the	the	DT
12350	4515	12	fire	fire	NN
12350	4515	13	is	be	VBZ
12350	4515	14	too	too	RB
12350	4515	15	strong	strong	JJ
12350	4515	16	take	take	VB
12350	4515	17	off	off	RP
12350	4515	18	a	a	DT
12350	4515	19	few	few	JJ
12350	4515	20	minutes	minute	NNS
12350	4515	21	.	.	.
12350	4516	1	SNIP	SNIP	NNP
12350	4516	2	NOODLES	NOODLES	NNP
12350	4516	3	,	,	,
12350	4516	4	FRIED	FRIED	NNP
12350	4516	5	Sift	Sift	NNP
12350	4516	6	two	two	CD
12350	4516	7	cups	cup	NNS
12350	4516	8	of	of	IN
12350	4516	9	flour	flour	NN
12350	4516	10	with	with	IN
12350	4516	11	three	three	CD
12350	4516	12	teaspoons	teaspoon	NNS
12350	4516	13	of	of	IN
12350	4516	14	salt	salt	NN
12350	4516	15	in	in	IN
12350	4516	16	it	-PRON-	PRP
12350	4516	17	,	,	,
12350	4516	18	make	make	VB
12350	4516	19	into	into	IN
12350	4516	20	a	a	DT
12350	4516	21	dough	dough	NN
12350	4516	22	by	by	IN
12350	4516	23	adding	add	VBG
12350	4516	24	enough	enough	JJ
12350	4516	25	sweet	sweet	JJ
12350	4516	26	milk	milk	NN
12350	4516	27	to	to	TO
12350	4516	28	make	make	VB
12350	4516	29	soft	soft	JJ
12350	4516	30	as	as	IN
12350	4516	31	biscuit	biscuit	NN
12350	4516	32	dough	dough	NN
12350	4516	33	.	.	.
12350	4517	1	Break	break	VB
12350	4517	2	off	off	RP
12350	4517	3	small	small	JJ
12350	4517	4	pieces	piece	NNS
12350	4517	5	and	and	CC
12350	4517	6	roll	roll	NN
12350	4517	7	between	between	IN
12350	4517	8	the	the	DT
12350	4517	9	hands	hand	NNS
12350	4517	10	in	in	IN
12350	4517	11	the	the	DT
12350	4517	12	shape	shape	NN
12350	4517	13	of	of	IN
12350	4517	14	croquettes	croquette	NNS
12350	4517	15	.	.	.
12350	4518	1	Now	now	RB
12350	4518	2	put	put	VB
12350	4518	3	one	one	CD
12350	4518	4	-	-	HYPH
12350	4518	5	half	half	NN
12350	4518	6	cup	cup	NN
12350	4518	7	of	of	IN
12350	4518	8	rendered	render	VBN
12350	4518	9	butter	butter	NN
12350	4518	10	in	in	IN
12350	4518	11	a	a	DT
12350	4518	12	skillet	skillet	NN
12350	4518	13	that	that	WDT
12350	4518	14	has	have	VBZ
12350	4518	15	a	a	DT
12350	4518	16	top	top	NN
12350	4518	17	to	to	IN
12350	4518	18	it	-PRON-	PRP
12350	4518	19	;	;	:
12350	4518	20	when	when	WRB
12350	4518	21	the	the	DT
12350	4518	22	butter	butter	NN
12350	4518	23	is	be	VBZ
12350	4518	24	hot	hot	JJ
12350	4518	25	,	,	,
12350	4518	26	lay	lie	VBD
12350	4518	27	in	in	IN
12350	4518	28	the	the	DT
12350	4518	29	pieces	piece	NNS
12350	4518	30	of	of	IN
12350	4518	31	dough	dough	NN
12350	4518	32	(	(	-LRB-
12350	4518	33	do	do	VB
12350	4518	34	not	not	RB
12350	4518	35	put	put	VB
12350	4518	36	too	too	RB
12350	4518	37	many	many	JJ
12350	4518	38	in	in	IN
12350	4518	39	at	at	IN
12350	4518	40	one	one	CD
12350	4518	41	time	time	NN
12350	4518	42	)	)	-RRB-
12350	4518	43	,	,	,
12350	4518	44	throw	throw	VBP
12350	4518	45	in	in	RP
12350	4518	46	one	one	CD
12350	4518	47	-	-	HYPH
12350	4518	48	half	half	NN
12350	4518	49	cup	cup	NN
12350	4518	50	of	of	IN
12350	4518	51	cold	cold	JJ
12350	4518	52	water	water	NN
12350	4518	53	,	,	,
12350	4518	54	put	put	VBN
12350	4518	55	on	on	IN
12350	4518	56	the	the	DT
12350	4518	57	cover	cover	NN
12350	4518	58	and	and	CC
12350	4518	59	let	let	VB
12350	4518	60	cook	cook	NN
12350	4518	61	until	until	IN
12350	4518	62	the	the	DT
12350	4518	63	water	water	NN
12350	4518	64	is	be	VBZ
12350	4518	65	cooked	cook	VBN
12350	4518	66	out	out	RP
12350	4518	67	and	and	CC
12350	4518	68	noodles	noodle	NNS
12350	4518	69	are	be	VBP
12350	4518	70	brown	brown	JJ
12350	4518	71	on	on	IN
12350	4518	72	one	one	CD
12350	4518	73	side	side	NN
12350	4518	74	.	.	.
12350	4519	1	Remove	remove	VB
12350	4519	2	the	the	DT
12350	4519	3	cover	cover	NN
12350	4519	4	and	and	CC
12350	4519	5	brown	brown	NNP
12350	4519	6	on	on	IN
12350	4519	7	the	the	DT
12350	4519	8	other	other	JJ
12350	4519	9	side	side	NN
12350	4519	10	.	.	.
12350	4520	1	NOODLE	NOODLE	NNP
12350	4520	2	PUFFS	PUFFS	NNP
12350	4520	3	Make	make	VBP
12350	4520	4	a	a	DT
12350	4520	5	noodle	noodle	NN
12350	4520	6	dough	dough	NN
12350	4520	7	with	with	IN
12350	4520	8	as	as	RB
12350	4520	9	many	many	JJ
12350	4520	10	eggs	egg	NNS
12350	4520	11	as	as	IN
12350	4520	12	desired	desire	VBN
12350	4520	13	,	,	,
12350	4520	14	roll	roll	VB
12350	4520	15	out	out	RP
12350	4520	16	somewhat	somewhat	RB
12350	4520	17	thin	thin	JJ
12350	4520	18	,	,	,
12350	4520	19	cut	cut	VBN
12350	4520	20	in	in	IN
12350	4520	21	strips	strip	NNS
12350	4520	22	four	four	CD
12350	4520	23	inches	inch	NNS
12350	4520	24	long	long	RB
12350	4520	25	by	by	IN
12350	4520	26	one	one	CD
12350	4520	27	inch	inch	NN
12350	4520	28	wide	wide	RB
12350	4520	29	.	.	.
12350	4521	1	Have	have	VB
12350	4521	2	a	a	DT
12350	4521	3	skillet	skillet	JJ
12350	4521	4	half	half	NN
12350	4521	5	full	full	JJ
12350	4521	6	of	of	IN
12350	4521	7	boiling	boil	VBG
12350	4521	8	hot	hot	JJ
12350	4521	9	chicken	chicken	NN
12350	4521	10	fat	fat	NN
12350	4521	11	;	;	:
12350	4521	12	drop	drop	NN
12350	4521	13	in	in	IN
12350	4521	14	the	the	DT
12350	4521	15	strips	strip	NNS
12350	4521	16	,	,	,
12350	4521	17	a	a	DT
12350	4521	18	few	few	JJ
12350	4521	19	at	at	IN
12350	4521	20	a	a	DT
12350	4521	21	time	time	NN
12350	4521	22	,	,	,
12350	4521	23	baste	baste	NNP
12350	4521	24	with	with	IN
12350	4521	25	the	the	DT
12350	4521	26	hot	hot	JJ
12350	4521	27	grease	grease	NN
12350	4521	28	until	until	IN
12350	4521	29	brown	brown	NNP
12350	4521	30	on	on	IN
12350	4521	31	both	both	DT
12350	4521	32	sides	side	NNS
12350	4521	33	.	.	.
12350	4522	1	Remove	remove	VB
12350	4522	2	to	to	IN
12350	4522	3	a	a	DT
12350	4522	4	platter	platter	NN
12350	4522	5	,	,	,
12350	4522	6	sprinkle	sprinkle	VB
12350	4522	7	generously	generously	RB
12350	4522	8	with	with	IN
12350	4522	9	powdered	powdered	JJ
12350	4522	10	sugar	sugar	NN
12350	4522	11	and	and	CC
12350	4522	12	cinnamon	cinnamon	NN
12350	4522	13	,	,	,
12350	4522	14	and	and	CC
12350	4522	15	serve	serve	VB
12350	4522	16	.	.	.
12350	4523	1	SNOWBALLS	SNOWBALLS	NNP
12350	4523	2	(	(	-LRB-
12350	4523	3	HESTERLISTE	HESTERLISTE	NNP
12350	4523	4	)	)	-RRB-
12350	4523	5	Mix	mix	VB
12350	4523	6	one	one	CD
12350	4523	7	teaspoon	teaspoon	NN
12350	4523	8	of	of	IN
12350	4523	9	butter	butter	NN
12350	4523	10	,	,	,
12350	4523	11	one	one	CD
12350	4523	12	-	-	HYPH
12350	4523	13	fourth	fourth	NN
12350	4523	14	teaspoon	teaspoon	NN
12350	4523	15	of	of	IN
12350	4523	16	salt	salt	NN
12350	4523	17	,	,	,
12350	4523	18	one	one	CD
12350	4523	19	tablespoon	tablespoon	NN
12350	4523	20	of	of	IN
12350	4523	21	sugar	sugar	NN
12350	4523	22	with	with	IN
12350	4523	23	one	one	CD
12350	4523	24	egg	egg	NN
12350	4523	25	.	.	.
12350	4524	1	Add	add	VB
12350	4524	2	one	one	CD
12350	4524	3	tablespoon	tablespoon	NN
12350	4524	4	of	of	IN
12350	4524	5	cream	cream	NN
12350	4524	6	,	,	,
12350	4524	7	one	one	CD
12350	4524	8	teaspoon	teaspoon	NN
12350	4524	9	of	of	IN
12350	4524	10	brandy	brandy	NN
12350	4524	11	and	and	CC
12350	4524	12	flour	flour	NN
12350	4524	13	to	to	TO
12350	4524	14	make	make	VB
12350	4524	15	stiff	stiff	JJ
12350	4524	16	dough	dough	NN
12350	4524	17	.	.	.
12350	4525	1	Work	work	VB
12350	4525	2	the	the	DT
12350	4525	3	whole	whole	NN
12350	4525	4	together	together	RB
12350	4525	5	with	with	IN
12350	4525	6	a	a	DT
12350	4525	7	spoon	spoon	NN
12350	4525	8	until	until	IN
12350	4525	9	the	the	DT
12350	4525	10	flour	flour	NN
12350	4525	11	is	be	VBZ
12350	4525	12	incorporated	incorporate	VBN
12350	4525	13	with	with	IN
12350	4525	14	the	the	DT
12350	4525	15	other	other	JJ
12350	4525	16	ingredients	ingredient	NNS
12350	4525	17	and	and	CC
12350	4525	18	you	-PRON-	PRP
12350	4525	19	have	have	VBP
12350	4525	20	a	a	DT
12350	4525	21	dough	dough	NN
12350	4525	22	easily	easily	RB
12350	4525	23	handled	handle	VBN
12350	4525	24	.	.	.
12350	4526	1	Break	break	VB
12350	4526	2	the	the	DT
12350	4526	3	dough	dough	NN
12350	4526	4	in	in	IN
12350	4526	5	pieces	piece	NNS
12350	4526	6	about	about	IN
12350	4526	7	the	the	DT
12350	4526	8	size	size	NN
12350	4526	9	of	of	IN
12350	4526	10	a	a	DT
12350	4526	11	walnut	walnut	NN
12350	4526	12	;	;	:
12350	4526	13	roll	roll	VB
12350	4526	14	each	each	DT
12350	4526	15	piece	piece	NN
12350	4526	16	out	out	RP
12350	4526	17	separately	separately	RB
12350	4526	18	just	just	RB
12350	4526	19	as	as	RB
12350	4526	20	thin	thin	JJ
12350	4526	21	as	as	IN
12350	4526	22	possible	possible	JJ
12350	4526	23	without	without	IN
12350	4526	24	tearing	tear	VBG
12350	4526	25	(	(	-LRB-
12350	4526	26	the	the	DT
12350	4526	27	thinner	thin	JJR
12350	4526	28	the	the	DT
12350	4526	29	better	well	RBR
12350	4526	30	)	)	-RRB-
12350	4526	31	,	,	,
12350	4526	32	make	make	VB
12350	4526	33	three	three	CD
12350	4526	34	lengthwise	lengthwise	JJ
12350	4526	35	slashes	slash	NNS
12350	4526	36	in	in	IN
12350	4526	37	the	the	DT
12350	4526	38	centre	centre	NN
12350	4526	39	of	of	IN
12350	4526	40	each	each	DT
12350	4526	41	piece	piece	NN
12350	4526	42	of	of	IN
12350	4526	43	dough	dough	NN
12350	4526	44	after	after	IN
12350	4526	45	rolling	roll	VBG
12350	4526	46	out	out	RP
12350	4526	47	.	.	.
12350	4527	1	Heat	heat	VB
12350	4527	2	a	a	DT
12350	4527	3	large	large	JJ
12350	4527	4	deep	deep	JJ
12350	4527	5	skillet	skillet	NN
12350	4527	6	about	about	RB
12350	4527	7	half	half	NN
12350	4527	8	full	full	JJ
12350	4527	9	with	with	IN
12350	4527	10	boiling	boil	VBG
12350	4527	11	hot	hot	JJ
12350	4527	12	butter	butter	NN
12350	4527	13	or	or	CC
12350	4527	14	Crisco	Crisco	NNP
12350	4527	15	,	,	,
12350	4527	16	drop	drop	NN
12350	4527	17	in	in	IN
12350	4527	18	the	the	DT
12350	4527	19	snowballs	snowball	NNS
12350	4527	20	,	,	,
12350	4527	21	not	not	RB
12350	4527	22	more	more	JJR
12350	4527	23	than	than	IN
12350	4527	24	three	three	CD
12350	4527	25	at	at	IN
12350	4527	26	one	one	CD
12350	4527	27	time	time	NN
12350	4527	28	,	,	,
12350	4527	29	brown	brown	NNP
12350	4527	30	quickly	quickly	RB
12350	4527	31	on	on	IN
12350	4527	32	one	one	CD
12350	4527	33	side	side	NN
12350	4527	34	,	,	,
12350	4527	35	then	then	RB
12350	4527	36	on	on	IN
12350	4527	37	the	the	DT
12350	4527	38	other	other	JJ
12350	4527	39	,	,	,
12350	4527	40	turn	turn	VB
12350	4527	41	carefully	carefully	RB
12350	4527	42	with	with	IN
12350	4527	43	a	a	DT
12350	4527	44	perforated	perforated	JJ
12350	4527	45	skimmer	skimmer	NN
12350	4527	46	as	as	IN
12350	4527	47	they	-PRON-	PRP
12350	4527	48	are	be	VBP
12350	4527	49	easily	easily	RB
12350	4527	50	broken	break	VBN
12350	4527	51	.	.	.
12350	4528	1	Remove	remove	VB
12350	4528	2	to	to	IN
12350	4528	3	a	a	DT
12350	4528	4	platter	platter	NN
12350	4528	5	,	,	,
12350	4528	6	sprinkle	sprinkle	VB
12350	4528	7	with	with	IN
12350	4528	8	powdered	powdered	JJ
12350	4528	9	sugar	sugar	NN
12350	4528	10	and	and	CC
12350	4528	11	cinnamon	cinnamon	NN
12350	4528	12	and	and	CC
12350	4528	13	a	a	DT
12350	4528	14	few	few	JJ
12350	4528	15	drops	drop	NNS
12350	4528	16	of	of	IN
12350	4528	17	lemon	lemon	NN
12350	4528	18	juice	juice	NN
12350	4528	19	.	.	.
12350	4529	1	MACROTES	MACROTES	NNP
12350	4529	2	Blend	Blend	NNP
12350	4529	3	one	one	CD
12350	4529	4	pound	pound	NN
12350	4529	5	of	of	IN
12350	4529	6	good	good	JJ
12350	4529	7	light	light	JJ
12350	4529	8	dough	dough	NN
12350	4529	9	with	with	IN
12350	4529	10	two	two	CD
12350	4529	11	eggs	egg	NNS
12350	4529	12	,	,	,
12350	4529	13	six	six	CD
12350	4529	14	ounces	ounce	NNS
12350	4529	15	of	of	IN
12350	4529	16	butter	butter	NN
12350	4529	17	,	,	,
12350	4529	18	and	and	CC
12350	4529	19	add	add	VB
12350	4529	20	as	as	RB
12350	4529	21	much	much	JJ
12350	4529	22	flour	flour	NN
12350	4529	23	as	as	IN
12350	4529	24	may	may	MD
12350	4529	25	be	be	VB
12350	4529	26	needed	need	VBN
12350	4529	27	to	to	TO
12350	4529	28	make	make	VB
12350	4529	29	the	the	DT
12350	4529	30	whole	whole	NN
12350	4529	31	sufficiently	sufficiently	RB
12350	4529	32	dry	dry	JJ
12350	4529	33	.	.	.
12350	4530	1	Make	make	VB
12350	4530	2	it	-PRON-	PRP
12350	4530	3	into	into	IN
12350	4530	4	the	the	DT
12350	4530	5	shape	shape	NN
12350	4530	6	of	of	IN
12350	4530	7	a	a	DT
12350	4530	8	French	french	JJ
12350	4530	9	roll	roll	NN
12350	4530	10	,	,	,
12350	4530	11	and	and	CC
12350	4530	12	cut	cut	VBD
12350	4530	13	off	off	RP
12350	4530	14	rather	rather	RB
12350	4530	15	thin	thin	JJ
12350	4530	16	slices	slice	NNS
12350	4530	17	,	,	,
12350	4530	18	which	which	WDT
12350	4530	19	should	should	MD
12350	4530	20	be	be	VB
12350	4530	21	placed	place	VBN
12350	4530	22	before	before	IN
12350	4530	23	the	the	DT
12350	4530	24	fire	fire	NN
12350	4530	25	to	to	TO
12350	4530	26	rise	rise	VB
12350	4530	27	,	,	,
12350	4530	28	and	and	CC
12350	4530	29	then	then	RB
12350	4530	30	fried	fry	VBN
12350	4530	31	in	in	IN
12350	4530	32	oil	oil	NN
12350	4530	33	.	.	.
12350	4531	1	Let	let	VB
12350	4531	2	them	-PRON-	PRP
12350	4531	3	drain	drain	VB
12350	4531	4	carefully	carefully	RB
12350	4531	5	,	,	,
12350	4531	6	and	and	CC
12350	4531	7	when	when	WRB
12350	4531	8	nearly	nearly	RB
12350	4531	9	cold	cold	JJ
12350	4531	10	dip	dip	NN
12350	4531	11	each	each	DT
12350	4531	12	in	in	IN
12350	4531	13	very	very	RB
12350	4531	14	thick	thick	JJ
12350	4531	15	syrup	syrup	NN
12350	4531	16	flavored	flavor	VBN
12350	4531	17	with	with	IN
12350	4531	18	essence	essence	NN
12350	4531	19	of	of	IN
12350	4531	20	lemon	lemon	NN
12350	4531	21	.	.	.
12350	4532	1	*	*	NFP
12350	4532	2	CAKES	cakes	UH
12350	4532	3	*	*	NFP
12350	4532	4	GENERAL	GENERAL	NNP
12350	4532	5	DIRECTIONS	DIRECTIONS	NNP
12350	4532	6	FOR	for	IN
12350	4532	7	MAKING	make	VBG
12350	4532	8	CAKES	CAKES	NNP
12350	4532	9	Use	use	VB
12350	4532	10	only	only	RB
12350	4532	11	the	the	DT
12350	4532	12	best	good	JJS
12350	4532	13	material	material	NN
12350	4532	14	in	in	IN
12350	4532	15	making	make	VBG
12350	4532	16	cake	cake	NN
12350	4532	17	.	.	.
12350	4533	1	Gather	gather	VB
12350	4533	2	together	together	RB
12350	4533	3	all	all	DT
12350	4533	4	ingredients	ingredient	NNS
12350	4533	5	and	and	CC
12350	4533	6	utensils	utensil	NNS
12350	4533	7	that	that	WDT
12350	4533	8	are	be	VBP
12350	4533	9	required	require	VBN
12350	4533	10	.	.	.
12350	4534	1	If	if	IN
12350	4534	2	tins	tin	NNS
12350	4534	3	are	be	VBP
12350	4534	4	to	to	TO
12350	4534	5	be	be	VB
12350	4534	6	greased	grease	VBN
12350	4534	7	,	,	,
12350	4534	8	do	do	VB
12350	4534	9	so	so	RB
12350	4534	10	the	the	DT
12350	4534	11	first	first	JJ
12350	4534	12	thing	thing	NN
12350	4534	13	;	;	:
12350	4534	14	some	some	DT
12350	4534	15	cakes	cake	NNS
12350	4534	16	require	require	VBP
12350	4534	17	greased	grease	VBN
12350	4534	18	or	or	CC
12350	4534	19	buttered	butter	VBN
12350	4534	20	paper	paper	NN
12350	4534	21	,	,	,
12350	4534	22	if	if	IN
12350	4534	23	so	so	RB
12350	4534	24	,	,	,
12350	4534	25	have	have	VB
12350	4534	26	paper	paper	NN
12350	4534	27	cut	cut	VBN
12350	4534	28	the	the	DT
12350	4534	29	size	size	NN
12350	4534	30	that	that	WDT
12350	4534	31	is	be	VBZ
12350	4534	32	needed	need	VBN
12350	4534	33	and	and	CC
12350	4534	34	butter	butter	VB
12350	4534	35	the	the	DT
12350	4534	36	paper	paper	NN
12350	4534	37	.	.	.
12350	4535	1	All	all	DT
12350	4535	2	measurements	measurement	NNS
12350	4535	3	are	be	VBP
12350	4535	4	level	level	JJ
12350	4535	5	.	.	.
12350	4536	1	See	see	VB
12350	4536	2	"	"	``
12350	4536	3	Measurement	Measurement	NNP
12350	4536	4	of	of	IN
12350	4536	5	Food	Food	NNP
12350	4536	6	Materials	Materials	NNPS
12350	4536	7	"	"	''
12350	4536	8	.	.	.
12350	4537	1	Use	use	VB
12350	4537	2	pastry	pastry	NN
12350	4537	3	flour	flour	NN
12350	4537	4	.	.	.
12350	4538	1	Sift	sift	VB
12350	4538	2	flour	flour	NN
12350	4538	3	twice	twice	RB
12350	4538	4	at	at	RB
12350	4538	5	least	least	JJS
12350	4538	6	and	and	CC
12350	4538	7	measure	measure	VB
12350	4538	8	after	after	IN
12350	4538	9	sifting	sift	VBG
12350	4538	10	.	.	.
12350	4539	1	Measure	measure	VB
12350	4539	2	or	or	CC
12350	4539	3	weigh	weigh	VB
12350	4539	4	the	the	DT
12350	4539	5	sugar	sugar	NN
12350	4539	6	,	,	,
12350	4539	7	butter	butter	NN
12350	4539	8	,	,	,
12350	4539	9	milk	milk	NN
12350	4539	10	and	and	CC
12350	4539	11	flour	flour	NN
12350	4539	12	.	.	.
12350	4540	1	In	in	IN
12350	4540	2	measuring	measure	VBG
12350	4540	3	butter	butter	NN
12350	4540	4	always	always	RB
12350	4540	5	pack	pack	VBP
12350	4540	6	the	the	DT
12350	4540	7	cup	cup	NN
12350	4540	8	so	so	IN
12350	4540	9	as	as	IN
12350	4540	10	to	to	TO
12350	4540	11	be	be	VB
12350	4540	12	sure	sure	JJ
12350	4540	13	to	to	TO
12350	4540	14	get	get	VB
12350	4540	15	the	the	DT
12350	4540	16	proper	proper	JJ
12350	4540	17	quantity	quantity	NN
12350	4540	18	.	.	.
12350	4541	1	Use	use	VB
12350	4541	2	the	the	DT
12350	4541	3	half	half	JJ
12350	4541	4	-	-	HYPH
12350	4541	5	pint	pint	NN
12350	4541	6	measuring	measuring	NN
12350	4541	7	cup	cup	NN
12350	4541	8	.	.	.
12350	4542	1	If	if	IN
12350	4542	2	fruit	fruit	NN
12350	4542	3	is	be	VBZ
12350	4542	4	to	to	TO
12350	4542	5	be	be	VB
12350	4542	6	used	use	VBN
12350	4542	7	,	,	,
12350	4542	8	wash	wash	VB
12350	4542	9	and	and	CC
12350	4542	10	dry	dry	VB
12350	4542	11	it	-PRON-	PRP
12350	4542	12	the	the	DT
12350	4542	13	day	day	NN
12350	4542	14	before	before	IN
12350	4542	15	it	-PRON-	PRP
12350	4542	16	is	be	VBZ
12350	4542	17	needed	need	VBN
12350	4542	18	.	.	.
12350	4543	1	Dust	dust	NN
12350	4543	2	with	with	IN
12350	4543	3	flour	flour	NN
12350	4543	4	just	just	RB
12350	4543	5	before	before	IN
12350	4543	6	using	use	VBG
12350	4543	7	,	,	,
12350	4543	8	and	and	CC
12350	4543	9	mix	mix	VB
12350	4543	10	with	with	IN
12350	4543	11	the	the	DT
12350	4543	12	hand	hand	NN
12350	4543	13	till	till	IN
12350	4543	14	each	each	DT
12350	4543	15	piece	piece	NN
12350	4543	16	is	be	VBZ
12350	4543	17	powdered	powder	VBN
12350	4543	18	so	so	IN
12350	4543	19	that	that	IN
12350	4543	20	all	all	DT
12350	4543	21	will	will	MD
12350	4543	22	mix	mix	VB
12350	4543	23	evenly	evenly	RB
12350	4543	24	with	with	IN
12350	4543	25	the	the	DT
12350	4543	26	dough	dough	NN
12350	4543	27	instead	instead	RB
12350	4543	28	of	of	IN
12350	4543	29	sinking	sink	VBG
12350	4543	30	to	to	IN
12350	4543	31	the	the	DT
12350	4543	32	bottom	bottom	NN
12350	4543	33	.	.	.
12350	4544	1	A	a	DT
12350	4544	2	few	few	JJ
12350	4544	3	necessary	necessary	JJ
12350	4544	4	implements	implement	NNS
12350	4544	5	for	for	IN
12350	4544	6	good	good	JJ
12350	4544	7	cake	cake	NN
12350	4544	8	making	making	NN
12350	4544	9	are	be	VBP
12350	4544	10	a	a	DT
12350	4544	11	pair	pair	NN
12350	4544	12	of	of	IN
12350	4544	13	scales	scale	NNS
12350	4544	14	,	,	,
12350	4544	15	a	a	DT
12350	4544	16	wooden	wooden	JJ
12350	4544	17	spoon	spoon	NN
12350	4544	18	,	,	,
12350	4544	19	two	two	CD
12350	4544	20	wire	wire	NN
12350	4544	21	egg	egg	NN
12350	4544	22	-	-	HYPH
12350	4544	23	whips	whip	NNS
12350	4544	24	,	,	,
12350	4544	25	one	one	CD
12350	4544	26	for	for	IN
12350	4544	27	the	the	DT
12350	4544	28	yolks	yolk	NNS
12350	4544	29	and	and	CC
12350	4544	30	the	the	DT
12350	4544	31	other	other	JJ
12350	4544	32	for	for	IN
12350	4544	33	the	the	DT
12350	4544	34	whites	white	NNS
12350	4544	35	of	of	IN
12350	4544	36	eggs	egg	NNS
12350	4544	37	.	.	.
12350	4545	1	A	a	DT
12350	4545	2	ten	ten	CD
12350	4545	3	-	-	HYPH
12350	4545	4	inch	inch	NN
12350	4545	5	mixing	mixing	NN
12350	4545	6	-	-	HYPH
12350	4545	7	bowl	bowl	NN
12350	4545	8	,	,	,
12350	4545	9	and	and	CC
12350	4545	10	two	two	CD
12350	4545	11	smaller	small	JJR
12350	4545	12	bowls	bowl	NNS
12350	4545	13	.	.	.
12350	4546	1	Two	two	CD
12350	4546	2	spatula	spatula	NN
12350	4546	3	or	or	CC
12350	4546	4	leveling	leveling	NN
12350	4546	5	knives	knife	NNS
12350	4546	6	.	.	.
12350	4547	1	A	a	DT
12350	4547	2	set	set	NN
12350	4547	3	of	of	IN
12350	4547	4	aluminum	aluminum	NN
12350	4547	5	spoons	spoon	NNS
12350	4547	6	of	of	IN
12350	4547	7	standard	standard	JJ
12350	4547	8	sizes	size	NNS
12350	4547	9	.	.	.
12350	4548	1	For	for	IN
12350	4548	2	convenience	convenience	NN
12350	4548	3	,	,	,
12350	4548	4	cakes	cake	NNS
12350	4548	5	are	be	VBP
12350	4548	6	divided	divide	VBN
12350	4548	7	into	into	IN
12350	4548	8	two	two	CD
12350	4548	9	classes	class	NNS
12350	4548	10	:	:	:
12350	4548	11	Those	those	DT
12350	4548	12	containing	contain	VBG
12350	4548	13	butter	butter	NN
12350	4548	14	or	or	CC
12350	4548	15	a	a	DT
12350	4548	16	butter	butter	NN
12350	4548	17	substitute	substitute	NN
12350	4548	18	and	and	CC
12350	4548	19	cake	cake	NN
12350	4548	20	containing	contain	VBG
12350	4548	21	no	no	DT
12350	4548	22	shortening	shortening	NN
12350	4548	23	.	.	.
12350	4549	1	The	the	DT
12350	4549	2	rules	rule	NNS
12350	4549	3	for	for	IN
12350	4549	4	mixing	mix	VBG
12350	4549	5	cakes	cake	NNS
12350	4549	6	with	with	IN
12350	4549	7	butter	butter	NN
12350	4549	8	are	be	VBP
12350	4549	9	:	:	:
12350	4549	10	Break	break	VB
12350	4549	11	the	the	DT
12350	4549	12	eggs	egg	NNS
12350	4549	13	,	,	,
12350	4549	14	dropping	drop	VBG
12350	4549	15	each	each	DT
12350	4549	16	in	in	IN
12350	4549	17	a	a	DT
12350	4549	18	saucer	saucer	NN
12350	4549	19	or	or	CC
12350	4549	20	cup	cup	NN
12350	4549	21	.	.	.
12350	4550	1	If	if	IN
12350	4550	2	the	the	DT
12350	4550	3	whites	white	NNS
12350	4550	4	and	and	CC
12350	4550	5	yolks	yolk	NNS
12350	4550	6	are	be	VBP
12350	4550	7	to	to	TO
12350	4550	8	be	be	VB
12350	4550	9	used	use	VBN
12350	4550	10	separately	separately	RB
12350	4550	11	divide	divide	VB
12350	4550	12	them	-PRON-	PRP
12350	4550	13	as	as	IN
12350	4550	14	you	-PRON-	PRP
12350	4550	15	break	break	VBP
12350	4550	16	the	the	DT
12350	4550	17	eggs	egg	NNS
12350	4550	18	and	and	CC
12350	4550	19	beat	beat	VBD
12350	4550	20	both	both	CC
12350	4550	21	well	well	RB
12350	4550	22	before	before	IN
12350	4550	23	using	use	VBG
12350	4550	24	;	;	:
12350	4550	25	the	the	DT
12350	4550	26	yolks	yolk	NNS
12350	4550	27	until	until	IN
12350	4550	28	light	light	NN
12350	4550	29	and	and	CC
12350	4550	30	the	the	DT
12350	4550	31	whites	white	NNS
12350	4550	32	to	to	IN
12350	4550	33	a	a	DT
12350	4550	34	stiff	stiff	JJ
12350	4550	35	froth	froth	NN
12350	4550	36	,	,	,
12350	4550	37	so	so	RB
12350	4550	38	stiff	stiff	JJ
12350	4550	39	that	that	IN
12350	4550	40	you	-PRON-	PRP
12350	4550	41	can	can	MD
12350	4550	42	turn	turn	VB
12350	4550	43	the	the	DT
12350	4550	44	dish	dish	NN
12350	4550	45	upside	upside	RB
12350	4550	46	down	down	RB
12350	4550	47	and	and	CC
12350	4550	48	the	the	DT
12350	4550	49	eggs	egg	NNS
12350	4550	50	will	will	MD
12350	4550	51	adhere	adhere	VB
12350	4550	52	to	to	IN
12350	4550	53	the	the	DT
12350	4550	54	dish	dish	NN
12350	4550	55	.	.	.
12350	4551	1	Rub	rub	VB
12350	4551	2	the	the	DT
12350	4551	3	butter	butter	NN
12350	4551	4	to	to	IN
12350	4551	5	a	a	DT
12350	4551	6	cream	cream	NN
12350	4551	7	which	which	WDT
12350	4551	8	should	should	MD
12350	4551	9	be	be	VB
12350	4551	10	done	do	VBN
12350	4551	11	with	with	IN
12350	4551	12	a	a	DT
12350	4551	13	wooden	wooden	JJ
12350	4551	14	spoon	spoon	NN
12350	4551	15	in	in	IN
12350	4551	16	a	a	DT
12350	4551	17	deep	deep	JJ
12350	4551	18	bowl	bowl	NN
12350	4551	19	,	,	,
12350	4551	20	add	add	VB
12350	4551	21	the	the	DT
12350	4551	22	sugar	sugar	NN
12350	4551	23	gradually	gradually	RB
12350	4551	24	.	.	.
12350	4552	1	In	in	IN
12350	4552	2	winter	winter	NN
12350	4552	3	set	set	VBD
12350	4552	4	the	the	DT
12350	4552	5	bowl	bowl	NN
12350	4552	6	over	over	IN
12350	4552	7	hot	hot	JJ
12350	4552	8	water	water	NN
12350	4552	9	for	for	IN
12350	4552	10	a	a	DT
12350	4552	11	few	few	JJ
12350	4552	12	minutes	minute	NNS
12350	4552	13	as	as	IN
12350	4552	14	the	the	DT
12350	4552	15	butter	butter	NN
12350	4552	16	will	will	MD
12350	4552	17	then	then	RB
12350	4552	18	cream	cream	VB
12350	4552	19	more	more	RBR
12350	4552	20	easily	easily	RB
12350	4552	21	.	.	.
12350	4553	1	Add	add	VB
12350	4553	2	the	the	DT
12350	4553	3	yolks	yolk	NNS
12350	4553	4	or	or	CC
12350	4553	5	the	the	DT
12350	4553	6	whole	whole	JJ
12350	4553	7	eggs	egg	NNS
12350	4553	8	,	,	,
12350	4553	9	one	one	CD
12350	4553	10	at	at	IN
12350	4553	11	a	a	DT
12350	4553	12	time	time	NN
12350	4553	13	,	,	,
12350	4553	14	to	to	IN
12350	4553	15	creamed	creamed	JJ
12350	4553	16	butter	butter	NN
12350	4553	17	and	and	CC
12350	4553	18	sugar	sugar	NN
12350	4553	19	.	.	.
12350	4554	1	Sift	sift	VB
12350	4554	2	the	the	DT
12350	4554	3	baking	baking	NN
12350	4554	4	-	-	HYPH
12350	4554	5	powder	powder	NN
12350	4554	6	with	with	IN
12350	4554	7	the	the	DT
12350	4554	8	last	last	JJ
12350	4554	9	cup	cup	NN
12350	4554	10	of	of	IN
12350	4554	11	flour	flour	NN
12350	4554	12	,	,	,
12350	4554	13	add	add	VB
12350	4554	14	flour	flour	NN
12350	4554	15	and	and	CC
12350	4554	16	milk	milk	NN
12350	4554	17	alternately	alternately	RB
12350	4554	18	until	until	IN
12350	4554	19	both	both	DT
12350	4554	20	are	be	VBP
12350	4554	21	beaten	beat	VBN
12350	4554	22	thoroughly	thoroughly	RB
12350	4554	23	into	into	IN
12350	4554	24	the	the	DT
12350	4554	25	mixture	mixture	NN
12350	4554	26	,	,	,
12350	4554	27	add	add	VB
12350	4554	28	beaten	beat	VBN
12350	4554	29	whites	white	NNS
12350	4554	30	of	of	IN
12350	4554	31	eggs	egg	NNS
12350	4554	32	last	last	JJ
12350	4554	33	to	to	IN
12350	4554	34	the	the	DT
12350	4554	35	dough	dough	NN
12350	4554	36	and	and	CC
12350	4554	37	then	then	RB
12350	4554	38	set	set	VBN
12350	4554	39	in	in	IN
12350	4554	40	the	the	DT
12350	4554	41	oven	oven	NN
12350	4554	42	immediately	immediately	RB
12350	4554	43	.	.	.
12350	4555	1	Sponge	sponge	JJ
12350	4555	2	cakes	cake	NNS
12350	4555	3	and	and	CC
12350	4555	4	cakes	cake	NNS
12350	4555	5	that	that	WDT
12350	4555	6	do	do	VBP
12350	4555	7	not	not	RB
12350	4555	8	contain	contain	VB
12350	4555	9	butter	butter	NN
12350	4555	10	and	and	CC
12350	4555	11	milk	milk	NN
12350	4555	12	must	must	MD
12350	4555	13	never	never	RB
12350	4555	14	be	be	VB
12350	4555	15	stirred	stir	VBN
12350	4555	16	,	,	,
12350	4555	17	but	but	CC
12350	4555	18	the	the	DT
12350	4555	19	ingredients	ingredient	NNS
12350	4555	20	beaten	beat	VBN
12350	4555	21	in	in	RP
12350	4555	22	,	,	,
12350	4555	23	being	be	VBG
12350	4555	24	careful	careful	JJ
12350	4555	25	to	to	TO
12350	4555	26	beat	beat	VB
12350	4555	27	with	with	IN
12350	4555	28	an	an	DT
12350	4555	29	upward	upward	JJ
12350	4555	30	stroke	stroke	NN
12350	4555	31	.	.	.
12350	4556	1	Separate	separate	VB
12350	4556	2	the	the	DT
12350	4556	3	yolks	yolk	NNS
12350	4556	4	of	of	IN
12350	4556	5	the	the	DT
12350	4556	6	eggs	egg	NNS
12350	4556	7	from	from	IN
12350	4556	8	the	the	DT
12350	4556	9	whites	white	NNS
12350	4556	10	,	,	,
12350	4556	11	and	and	CC
12350	4556	12	beat	beat	VBD
12350	4556	13	the	the	DT
12350	4556	14	yolks	yolk	NNS
12350	4556	15	with	with	IN
12350	4556	16	an	an	DT
12350	4556	17	egg	egg	NN
12350	4556	18	-	-	HYPH
12350	4556	19	beater	beater	NN
12350	4556	20	until	until	IN
12350	4556	21	they	-PRON-	PRP
12350	4556	22	are	be	VBP
12350	4556	23	thick	thick	JJ
12350	4556	24	and	and	CC
12350	4556	25	lemon	lemon	NN
12350	4556	26	-	-	HYPH
12350	4556	27	colored	color	VBN
12350	4556	28	.	.	.
12350	4557	1	Then	then	RB
12350	4557	2	add	add	VB
12350	4557	3	the	the	DT
12350	4557	4	sugar	sugar	NN
12350	4557	5	,	,	,
12350	4557	6	a	a	DT
12350	4557	7	little	little	JJ
12350	4557	8	at	at	IN
12350	4557	9	a	a	DT
12350	4557	10	time	time	NN
12350	4557	11	,	,	,
12350	4557	12	beating	beat	VBG
12350	4557	13	constantly	constantly	RB
12350	4557	14	.	.	.
12350	4558	1	Now	now	RB
12350	4558	2	beat	beat	VB
12350	4558	3	the	the	DT
12350	4558	4	whites	white	NNS
12350	4558	5	until	until	IN
12350	4558	6	they	-PRON-	PRP
12350	4558	7	are	be	VBP
12350	4558	8	stiff	stiff	JJ
12350	4558	9	and	and	CC
12350	4558	10	dry	dry	JJ
12350	4558	11	;	;	:
12350	4558	12	add	add	VB
12350	4558	13	them	-PRON-	PRP
12350	4558	14	;	;	:
12350	4558	15	the	the	DT
12350	4558	16	flour	flour	NN
12350	4558	17	should	should	MD
12350	4558	18	be	be	VB
12350	4558	19	added	add	VBN
12350	4558	20	last	last	JJ
12350	4558	21	and	and	CC
12350	4558	22	folded	fold	VBD
12350	4558	23	lightly	lightly	RB
12350	4558	24	through	through	RB
12350	4558	25	.	.	.
12350	4559	1	Every	every	DT
12350	4559	2	stroke	stroke	NN
12350	4559	3	of	of	IN
12350	4559	4	the	the	DT
12350	4559	5	spoon	spoon	NN
12350	4559	6	after	after	IN
12350	4559	7	flour	flour	NN
12350	4559	8	is	be	VBZ
12350	4559	9	added	add	VBN
12350	4559	10	tends	tend	VBZ
12350	4559	11	to	to	TO
12350	4559	12	toughen	toughen	VB
12350	4559	13	the	the	DT
12350	4559	14	batter	batter	NN
12350	4559	15	.	.	.
12350	4560	1	Bake	bake	VB
12350	4560	2	at	at	RP
12350	4560	3	once	once	RB
12350	4560	4	.	.	.
12350	4561	1	All	all	DT
12350	4561	2	sponge	sponge	JJ
12350	4561	3	cakes	cake	NNS
12350	4561	4	and	and	CC
12350	4561	5	torten	torten	JJ
12350	4561	6	should	should	MD
12350	4561	7	be	be	VB
12350	4561	8	baked	bake	VBN
12350	4561	9	in	in	IN
12350	4561	10	ungreased	ungreased	JJ
12350	4561	11	molds	mold	NNS
12350	4561	12	.	.	.
12350	4562	1	TO	to	IN
12350	4562	2	BAKE	BAKE	NNP
12350	4562	3	CAKES	CAKES	NNP
12350	4562	4	Make	make	VBP
12350	4562	5	sure	sure	JJ
12350	4562	6	the	the	DT
12350	4562	7	oven	oven	NN
12350	4562	8	is	be	VBZ
12350	4562	9	in	in	IN
12350	4562	10	condition	condition	NN
12350	4562	11	,	,	,
12350	4562	12	it	-PRON-	PRP
12350	4562	13	can	can	MD
12350	4562	14	better	well	RBR
12350	4562	15	wait	wait	VB
12350	4562	16	for	for	IN
12350	4562	17	the	the	DT
12350	4562	18	cake	cake	NN
12350	4562	19	than	than	IN
12350	4562	20	the	the	DT
12350	4562	21	other	other	JJ
12350	4562	22	way	way	NN
12350	4562	23	around	around	RB
12350	4562	24	.	.	.
12350	4563	1	Light	light	VB
12350	4563	2	your	-PRON-	PRP$
12350	4563	3	gas	gas	NN
12350	4563	4	oven	oven	NN
12350	4563	5	five	five	CD
12350	4563	6	or	or	CC
12350	4563	7	ten	ten	CD
12350	4563	8	minutes	minute	NNS
12350	4563	9	before	before	IN
12350	4563	10	needed	need	VBN
12350	4563	11	and	and	CC
12350	4563	12	reduce	reduce	VB
12350	4563	13	heat	heat	NN
12350	4563	14	accordingly	accordingly	RB
12350	4563	15	when	when	WRB
12350	4563	16	cake	cake	NN
12350	4563	17	is	be	VBZ
12350	4563	18	put	put	VBN
12350	4563	19	in	in	IN
12350	4563	20	oven	oven	NNP
12350	4563	21	.	.	.
12350	4564	1	For	for	IN
12350	4564	2	the	the	DT
12350	4564	3	coal	coal	NN
12350	4564	4	range	range	NN
12350	4564	5	,	,	,
12350	4564	6	have	have	VBP
12350	4564	7	the	the	DT
12350	4564	8	oven	oven	NN
12350	4564	9	the	the	DT
12350	4564	10	right	right	JJ
12350	4564	11	temperature	temperature	NN
12350	4564	12	and	and	CC
12350	4564	13	do	do	VBP
12350	4564	14	not	not	RB
12350	4564	15	add	add	VB
12350	4564	16	coal	coal	NN
12350	4564	17	or	or	CC
12350	4564	18	shake	shake	VB
12350	4564	19	the	the	DT
12350	4564	20	coals	coal	NNS
12350	4564	21	while	while	IN
12350	4564	22	cake	cake	NN
12350	4564	23	is	be	VBZ
12350	4564	24	baking	bake	VBG
12350	4564	25	.	.	.
12350	4565	1	If	if	IN
12350	4565	2	a	a	DT
12350	4565	3	piece	piece	NN
12350	4565	4	of	of	IN
12350	4565	5	soft	soft	JJ
12350	4565	6	yellow	yellow	JJ
12350	4565	7	paper	paper	NN
12350	4565	8	burns	burns	NNP
12350	4565	9	golden	golden	NNP
12350	4565	10	brown	brown	NNP
12350	4565	11	in	in	IN
12350	4565	12	five	five	CD
12350	4565	13	minutes	minute	NNS
12350	4565	14	the	the	DT
12350	4565	15	oven	oven	NN
12350	4565	16	is	be	VBZ
12350	4565	17	moderately	moderately	RB
12350	4565	18	hot	hot	JJ
12350	4565	19	;	;	:
12350	4565	20	if	if	IN
12350	4565	21	it	-PRON-	PRP
12350	4565	22	takes	take	VBZ
12350	4565	23	four	four	CD
12350	4565	24	minutes	minute	NNS
12350	4565	25	the	the	DT
12350	4565	26	oven	oven	NN
12350	4565	27	is	be	VBZ
12350	4565	28	hot	hot	JJ
12350	4565	29	,	,	,
12350	4565	30	if	if	IN
12350	4565	31	seven	seven	CD
12350	4565	32	minutes	minute	NNS
12350	4565	33	is	be	VBZ
12350	4565	34	required	require	VBN
12350	4565	35	the	the	DT
12350	4565	36	oven	oven	NN
12350	4565	37	is	be	VBZ
12350	4565	38	fit	fit	JJ
12350	4565	39	for	for	IN
12350	4565	40	slow	slow	JJ
12350	4565	41	baking	baking	NN
12350	4565	42	.	.	.
12350	4566	1	Sponge	sponge	JJ
12350	4566	2	cakes	cake	NNS
12350	4566	3	require	require	VBP
12350	4566	4	a	a	DT
12350	4566	5	slow	slow	JJ
12350	4566	6	oven	oven	NN
12350	4566	7	;	;	:
12350	4566	8	layer	layer	NN
12350	4566	9	cakes	cake	VBZ
12350	4566	10	a	a	DT
12350	4566	11	hot	hot	JJ
12350	4566	12	oven	oven	NN
12350	4566	13	,	,	,
12350	4566	14	and	and	CC
12350	4566	15	loaf	loaf	VBZ
12350	4566	16	cakes	cake	NNS
12350	4566	17	with	with	IN
12350	4566	18	butter	butter	NN
12350	4566	19	a	a	DT
12350	4566	20	moderate	moderate	JJ
12350	4566	21	oven	oven	NN
12350	4566	22	.	.	.
12350	4567	1	Never	never	RB
12350	4567	2	look	look	VB
12350	4567	3	after	after	IN
12350	4567	4	your	-PRON-	PRP$
12350	4567	5	cake	cake	NN
12350	4567	6	until	until	IN
12350	4567	7	it	-PRON-	PRP
12350	4567	8	has	have	VBZ
12350	4567	9	been	be	VBN
12350	4567	10	in	in	IN
12350	4567	11	the	the	DT
12350	4567	12	oven	oven	JJ
12350	4567	13	ten	ten	CD
12350	4567	14	minutes	minute	NNS
12350	4567	15	.	.	.
12350	4568	1	If	if	IN
12350	4568	2	cake	cake	NN
12350	4568	3	is	be	VBZ
12350	4568	4	put	put	VBN
12350	4568	5	in	in	RB
12350	4568	6	too	too	RB
12350	4568	7	cool	cool	JJ
12350	4568	8	an	an	DT
12350	4568	9	oven	oven	NN
12350	4568	10	it	-PRON-	PRP
12350	4568	11	will	will	MD
12350	4568	12	rise	rise	VB
12350	4568	13	too	too	RB
12350	4568	14	much	much	RB
12350	4568	15	and	and	CC
12350	4568	16	be	be	VB
12350	4568	17	of	of	IN
12350	4568	18	very	very	RB
12350	4568	19	coarse	coarse	JJ
12350	4568	20	texture	texture	NN
12350	4568	21	.	.	.
12350	4569	1	If	if	IN
12350	4569	2	too	too	RB
12350	4569	3	hot	hot	JJ
12350	4569	4	,	,	,
12350	4569	5	it	-PRON-	PRP
12350	4569	6	browns	brown	VBZ
12350	4569	7	and	and	CC
12350	4569	8	crusts	crust	VBZ
12350	4569	9	over	over	IN
12350	4569	10	the	the	DT
12350	4569	11	top	top	NN
12350	4569	12	before	before	IN
12350	4569	13	it	-PRON-	PRP
12350	4569	14	has	have	VBZ
12350	4569	15	sufficiently	sufficiently	RB
12350	4569	16	risen	rise	VBN
12350	4569	17	.	.	.
12350	4570	1	If	if	IN
12350	4570	2	,	,	,
12350	4570	3	after	after	IN
12350	4570	4	the	the	DT
12350	4570	5	cake	cake	NN
12350	4570	6	is	be	VBZ
12350	4570	7	put	put	VBN
12350	4570	8	in	in	RP
12350	4570	9	,	,	,
12350	4570	10	it	-PRON-	PRP
12350	4570	11	seems	seem	VBZ
12350	4570	12	to	to	TO
12350	4570	13	bake	bake	VB
12350	4570	14	too	too	RB
12350	4570	15	fast	fast	RB
12350	4570	16	,	,	,
12350	4570	17	put	put	VB
12350	4570	18	a	a	DT
12350	4570	19	brown	brown	JJ
12350	4570	20	paper	paper	NN
12350	4570	21	loosely	loosely	RB
12350	4570	22	over	over	IN
12350	4570	23	the	the	DT
12350	4570	24	top	top	NN
12350	4570	25	of	of	IN
12350	4570	26	the	the	DT
12350	4570	27	pan	pan	NN
12350	4570	28	,	,	,
12350	4570	29	and	and	CC
12350	4570	30	do	do	VBP
12350	4570	31	not	not	RB
12350	4570	32	open	open	VB
12350	4570	33	the	the	DT
12350	4570	34	oven	oven	JJ
12350	4570	35	door	door	NN
12350	4570	36	for	for	IN
12350	4570	37	five	five	CD
12350	4570	38	minutes	minute	NNS
12350	4570	39	at	at	IN
12350	4570	40	least	least	JJS
12350	4570	41	;	;	:
12350	4570	42	the	the	DT
12350	4570	43	cake	cake	NN
12350	4570	44	should	should	MD
12350	4570	45	then	then	RB
12350	4570	46	be	be	VB
12350	4570	47	quickly	quickly	RB
12350	4570	48	examined	examine	VBN
12350	4570	49	and	and	CC
12350	4570	50	the	the	DT
12350	4570	51	door	door	NN
12350	4570	52	carefully	carefully	RB
12350	4570	53	shut	shut	VBD
12350	4570	54	,	,	,
12350	4570	55	or	or	CC
12350	4570	56	the	the	DT
12350	4570	57	rush	rush	NN
12350	4570	58	of	of	IN
12350	4570	59	cold	cold	JJ
12350	4570	60	air	air	NN
12350	4570	61	will	will	MD
12350	4570	62	cause	cause	VB
12350	4570	63	it	-PRON-	PRP
12350	4570	64	to	to	TO
12350	4570	65	fall	fall	VB
12350	4570	66	.	.	.
12350	4571	1	Setting	set	VBG
12350	4571	2	a	a	DT
12350	4571	3	small	small	JJ
12350	4571	4	dish	dish	NN
12350	4571	5	of	of	IN
12350	4571	6	hot	hot	JJ
12350	4571	7	water	water	NN
12350	4571	8	in	in	IN
12350	4571	9	the	the	DT
12350	4571	10	oven	oven	NN
12350	4571	11	will	will	MD
12350	4571	12	also	also	RB
12350	4571	13	prevent	prevent	VB
12350	4571	14	the	the	DT
12350	4571	15	cake	cake	NN
12350	4571	16	from	from	IN
12350	4571	17	scorching	scorch	VBG
12350	4571	18	.	.	.
12350	4572	1	When	when	WRB
12350	4572	2	you	-PRON-	PRP
12350	4572	3	think	think	VBP
12350	4572	4	your	-PRON-	PRP$
12350	4572	5	cake	cake	NN
12350	4572	6	is	be	VBZ
12350	4572	7	baked	bake	VBN
12350	4572	8	,	,	,
12350	4572	9	open	open	VB
12350	4572	10	the	the	DT
12350	4572	11	oven	oven	JJ
12350	4572	12	door	door	NN
12350	4572	13	carefully	carefully	RB
12350	4572	14	so	so	IN
12350	4572	15	as	as	IN
12350	4572	16	not	not	RB
12350	4572	17	to	to	TO
12350	4572	18	jar	jar	VB
12350	4572	19	,	,	,
12350	4572	20	take	take	VB
12350	4572	21	a	a	DT
12350	4572	22	straw	straw	NN
12350	4572	23	and	and	CC
12350	4572	24	run	run	VB
12350	4572	25	it	-PRON-	PRP
12350	4572	26	through	through	IN
12350	4572	27	the	the	DT
12350	4572	28	thickest	thick	JJS
12350	4572	29	part	part	NN
12350	4572	30	of	of	IN
12350	4572	31	the	the	DT
12350	4572	32	cake	cake	NN
12350	4572	33	,	,	,
12350	4572	34	and	and	CC
12350	4572	35	if	if	IN
12350	4572	36	the	the	DT
12350	4572	37	straw	straw	NN
12350	4572	38	comes	come	VBZ
12350	4572	39	out	out	RP
12350	4572	40	perfectly	perfectly	RB
12350	4572	41	clean	clean	JJ
12350	4572	42	and	and	CC
12350	4572	43	dry	dry	VBP
12350	4572	44	your	-PRON-	PRP$
12350	4572	45	cake	cake	NN
12350	4572	46	is	be	VBZ
12350	4572	47	done	do	VBN
12350	4572	48	.	.	.
12350	4573	1	When	when	WRB
12350	4573	2	done	do	VBN
12350	4573	3	,	,	,
12350	4573	4	take	take	VB
12350	4573	5	it	-PRON-	PRP
12350	4573	6	out	out	RP
12350	4573	7	and	and	CC
12350	4573	8	set	set	VBD
12350	4573	9	it	-PRON-	PRP
12350	4573	10	where	where	WRB
12350	4573	11	no	no	DT
12350	4573	12	draft	draft	NN
12350	4573	13	of	of	IN
12350	4573	14	air	air	NN
12350	4573	15	will	will	MD
12350	4573	16	strike	strike	VB
12350	4573	17	it	-PRON-	PRP
12350	4573	18	,	,	,
12350	4573	19	and	and	CC
12350	4573	20	in	in	IN
12350	4573	21	ten	ten	CD
12350	4573	22	minutes	minute	NNS
12350	4573	23	turn	turn	VBP
12350	4573	24	it	-PRON-	PRP
12350	4573	25	out	out	RP
12350	4573	26	on	on	IN
12350	4573	27	a	a	DT
12350	4573	28	flat	flat	JJ
12350	4573	29	plate	plate	NN
12350	4573	30	or	or	CC
12350	4573	31	board	board	NN
12350	4573	32	.	.	.
12350	4574	1	Do	do	VB
12350	4574	2	not	not	RB
12350	4574	3	put	put	VB
12350	4574	4	it	-PRON-	PRP
12350	4574	5	in	in	IN
12350	4574	6	the	the	DT
12350	4574	7	cake	cake	NN
12350	4574	8	box	box	NN
12350	4574	9	until	until	IN
12350	4574	10	perfectly	perfectly	RB
12350	4574	11	cold	cold	JJ
12350	4574	12	.	.	.
12350	4575	1	Scald	Scald	NNP
12350	4575	2	out	out	RP
12350	4575	3	the	the	DT
12350	4575	4	tin	tin	JJ
12350	4575	5	cake	cake	NN
12350	4575	6	box	box	NN
12350	4575	7	each	each	DT
12350	4575	8	time	time	NN
12350	4575	9	before	before	IN
12350	4575	10	putting	put	VBG
12350	4575	11	a	a	DT
12350	4575	12	fresh	fresh	JJ
12350	4575	13	cake	cake	NN
12350	4575	14	in	in	IN
12350	4575	15	it	-PRON-	PRP
12350	4575	16	.	.	.
12350	4576	1	Make	make	VB
12350	4576	2	sure	sure	JJ
12350	4576	3	it	-PRON-	PRP
12350	4576	4	is	be	VBZ
12350	4576	5	air	air	NN
12350	4576	6	-	-	HYPH
12350	4576	7	tight	tight	JJ
12350	4576	8	.	.	.
12350	4577	1	Keep	keep	VB
12350	4577	2	in	in	IN
12350	4577	3	a	a	DT
12350	4577	4	cool	cool	JJ
12350	4577	5	place	place	NN
12350	4577	6	,	,	,
12350	4577	7	but	but	CC
12350	4577	8	not	not	RB
12350	4577	9	in	in	IN
12350	4577	10	a	a	DT
12350	4577	11	damp	damp	JJ
12350	4577	12	cellar	cellar	NN
12350	4577	13	or	or	CC
12350	4577	14	a	a	DT
12350	4577	15	refrigerator	refrigerator	NN
12350	4577	16	.	.	.
12350	4578	1	TIME	TIME	NNP
12350	4578	2	-	-	HYPH
12350	4578	3	TABLE	TABLE	NNP
12350	4578	4	FOR	for	IN
12350	4578	5	BAKING	bake	VBG
12350	4578	6	CAKES	CAKES	NNP
12350	4578	7	Sponge	Sponge	NNP
12350	4578	8	cake	cake	NN
12350	4578	9	,	,	,
12350	4578	10	three	three	CD
12350	4578	11	-	-	HYPH
12350	4578	12	quarters	quarter	NNS
12350	4578	13	of	of	IN
12350	4578	14	an	an	DT
12350	4578	15	hour	hour	NN
12350	4578	16	.	.	.
12350	4579	1	Pound	pound	NN
12350	4579	2	cake	cake	NN
12350	4579	3	,	,	,
12350	4579	4	one	one	CD
12350	4579	5	hour	hour	NN
12350	4579	6	.	.	.
12350	4580	1	Fruit	fruit	NN
12350	4580	2	cake	cake	NN
12350	4580	3	,	,	,
12350	4580	4	three	three	CD
12350	4580	5	and	and	CC
12350	4580	6	four	four	CD
12350	4580	7	hours	hour	NNS
12350	4580	8	,	,	,
12350	4580	9	depending	depend	VBG
12350	4580	10	upon	upon	IN
12350	4580	11	size	size	NN
12350	4580	12	.	.	.
12350	4581	1	Cookies	cookie	NNS
12350	4581	2	,	,	,
12350	4581	3	from	from	IN
12350	4581	4	ten	ten	CD
12350	4581	5	to	to	IN
12350	4581	6	fifteen	fifteen	CD
12350	4581	7	minutes	minute	NNS
12350	4581	8	.	.	.
12350	4582	1	Watch	watch	VB
12350	4582	2	carefully	carefully	RB
12350	4582	3	.	.	.
12350	4583	1	Cup	Cup	NNP
12350	4583	2	cakes	cake	NNS
12350	4583	3	,	,	,
12350	4583	4	a	a	DT
12350	4583	5	full	full	JJ
12350	4583	6	half	half	JJ
12350	4583	7	hour	hour	NN
12350	4583	8	.	.	.
12350	4584	1	Layer	layer	NN
12350	4584	2	cakes	cake	NNS
12350	4584	3	,	,	,
12350	4584	4	twenty	twenty	CD
12350	4584	5	minutes	minute	NNS
12350	4584	6	.	.	.
12350	4585	1	ONE	one	CD
12350	4585	2	EGG	EGG	NNP
12350	4585	3	CAKE	CAKE	NNP
12350	4585	4	Cream	Cream	NNP
12350	4585	5	one	one	CD
12350	4585	6	-	-	HYPH
12350	4585	7	fourth	fourth	NN
12350	4585	8	cup	cup	NN
12350	4585	9	of	of	IN
12350	4585	10	butter	butter	NN
12350	4585	11	with	with	IN
12350	4585	12	one	one	CD
12350	4585	13	-	-	HYPH
12350	4585	14	half	half	NN
12350	4585	15	cup	cup	NN
12350	4585	16	of	of	IN
12350	4585	17	sugar	sugar	NN
12350	4585	18	,	,	,
12350	4585	19	add	add	VB
12350	4585	20	sugar	sugar	NN
12350	4585	21	gradually	gradually	RB
12350	4585	22	,	,	,
12350	4585	23	and	and	CC
12350	4585	24	one	one	CD
12350	4585	25	egg	egg	NN
12350	4585	26	,	,	,
12350	4585	27	well	well	RB
12350	4585	28	-	-	HYPH
12350	4585	29	beaten	beat	VBN
12350	4585	30	.	.	.
12350	4586	1	Mix	mix	VB
12350	4586	2	and	and	CC
12350	4586	3	sift	sift	VB
12350	4586	4	one	one	CD
12350	4586	5	and	and	CC
12350	4586	6	one	one	CD
12350	4586	7	-	-	HYPH
12350	4586	8	half	half	NN
12350	4586	9	cups	cup	NNS
12350	4586	10	of	of	IN
12350	4586	11	flour	flour	NN
12350	4586	12	and	and	CC
12350	4586	13	two	two	CD
12350	4586	14	and	and	CC
12350	4586	15	one	one	CD
12350	4586	16	-	-	HYPH
12350	4586	17	half	half	NN
12350	4586	18	teaspoons	teaspoon	NNS
12350	4586	19	of	of	IN
12350	4586	20	baking	baking	NN
12350	4586	21	-	-	HYPH
12350	4586	22	powder	powder	NN
12350	4586	23	,	,	,
12350	4586	24	add	add	VB
12350	4586	25	the	the	DT
12350	4586	26	sifted	sift	VBN
12350	4586	27	flour	flour	NN
12350	4586	28	alternately	alternately	RB
12350	4586	29	with	with	IN
12350	4586	30	one	one	CD
12350	4586	31	-	-	HYPH
12350	4586	32	half	half	NN
12350	4586	33	cup	cup	NN
12350	4586	34	of	of	IN
12350	4586	35	milk	milk	NN
12350	4586	36	to	to	IN
12350	4586	37	the	the	DT
12350	4586	38	first	first	JJ
12350	4586	39	mixture	mixture	NN
12350	4586	40	;	;	:
12350	4586	41	flavor	flavor	NN
12350	4586	42	with	with	IN
12350	4586	43	vanilla	vanilla	NN
12350	4586	44	or	or	CC
12350	4586	45	lemon	lemon	NN
12350	4586	46	.	.	.
12350	4587	1	Bake	bake	VB
12350	4587	2	thirty	thirty	CD
12350	4587	3	minutes	minute	NNS
12350	4587	4	in	in	IN
12350	4587	5	a	a	DT
12350	4587	6	shallow	shallow	JJ
12350	4587	7	pan	pan	NN
12350	4587	8	.	.	.
12350	4588	1	Spread	Spread	VBN
12350	4588	2	with	with	IN
12350	4588	3	chocolate	chocolate	NN
12350	4588	4	frosting	frosting	NN
12350	4588	5	.	.	.
12350	4589	1	LITTLE	little	JJ
12350	4589	2	FRENCH	FRENCH	NNPS
12350	4589	3	CAKES	cake	NNS
12350	4589	4	Beat	beat	VBP
12350	4589	5	one	one	CD
12350	4589	6	-	-	HYPH
12350	4589	7	fourth	fourth	NN
12350	4589	8	cup	cup	NN
12350	4589	9	of	of	IN
12350	4589	10	butter	butter	NN
12350	4589	11	to	to	IN
12350	4589	12	a	a	DT
12350	4589	13	cream	cream	NN
12350	4589	14	with	with	IN
12350	4589	15	one	one	CD
12350	4589	16	-	-	HYPH
12350	4589	17	fourth	fourth	NN
12350	4589	18	cup	cup	NN
12350	4589	19	of	of	IN
12350	4589	20	sugar	sugar	NN
12350	4589	21	and	and	CC
12350	4589	22	add	add	VB
12350	4589	23	one	one	CD
12350	4589	24	cup	cup	NN
12350	4589	25	of	of	IN
12350	4589	26	flour	flour	NN
12350	4589	27	.	.	.
12350	4590	1	Stir	stir	VB
12350	4590	2	well	well	RB
12350	4590	3	and	and	CC
12350	4590	4	then	then	RB
12350	4590	5	add	add	VB
12350	4590	6	one	one	CD
12350	4590	7	egg	egg	NN
12350	4590	8	which	which	WDT
12350	4590	9	has	have	VBZ
12350	4590	10	been	be	VBN
12350	4590	11	beaten	beat	VBN
12350	4590	12	into	into	IN
12350	4590	13	half	half	PDT
12350	4590	14	a	a	DT
12350	4590	15	pint	pint	NN
12350	4590	16	of	of	IN
12350	4590	17	milk	milk	NN
12350	4590	18	,	,	,
12350	4590	19	a	a	DT
12350	4590	20	little	little	JJ
12350	4590	21	at	at	IN
12350	4590	22	a	a	DT
12350	4590	23	time	time	NN
12350	4590	24	.	.	.
12350	4591	1	Fill	fill	NN
12350	4591	2	buttered	butter	VBD
12350	4591	3	saucers	saucer	NNS
12350	4591	4	with	with	IN
12350	4591	5	the	the	DT
12350	4591	6	mixture	mixture	NN
12350	4591	7	,	,	,
12350	4591	8	bake	bake	NN
12350	4591	9	and	and	CC
12350	4591	10	when	when	WRB
12350	4591	11	done	do	VBN
12350	4591	12	,	,	,
12350	4591	13	place	place	VB
12350	4591	14	the	the	DT
12350	4591	15	cakes	cake	NNS
12350	4591	16	one	one	CD
12350	4591	17	on	on	IN
12350	4591	18	top	top	NN
12350	4591	19	of	of	IN
12350	4591	20	another	another	DT
12350	4591	21	with	with	IN
12350	4591	22	jam	jam	NN
12350	4591	23	spread	spread	NN
12350	4591	24	between	between	IN
12350	4591	25	.	.	.
12350	4592	1	GRAFTON	grafton	JJ
12350	4592	2	CAKE	CAKE	NNS
12350	4592	3	.	.	.
12350	4593	1	LAYERS	LAYERS	NNP
12350	4593	2	AND	and	CC
12350	4593	3	SMALL	SMALL	NNP
12350	4593	4	CAKES	CAKES	NNP
12350	4593	5	Cream	Cream	NNP
12350	4593	6	four	four	CD
12350	4593	7	tablespoons	tablespoon	NNS
12350	4593	8	of	of	IN
12350	4593	9	butter	butter	NN
12350	4593	10	with	with	IN
12350	4593	11	one	one	CD
12350	4593	12	and	and	CC
12350	4593	13	one	one	CD
12350	4593	14	-	-	HYPH
12350	4593	15	half	half	NN
12350	4593	16	cups	cup	NNS
12350	4593	17	of	of	IN
12350	4593	18	sugar	sugar	NN
12350	4593	19	,	,	,
12350	4593	20	beat	beat	VBN
12350	4593	21	in	in	IN
12350	4593	22	separately	separately	RB
12350	4593	23	two	two	CD
12350	4593	24	whole	whole	JJ
12350	4593	25	eggs	egg	NNS
12350	4593	26	,	,	,
12350	4593	27	add	add	VB
12350	4593	28	one	one	CD
12350	4593	29	cup	cup	NN
12350	4593	30	of	of	IN
12350	4593	31	milk	milk	NN
12350	4593	32	alternately	alternately	RB
12350	4593	33	with	with	IN
12350	4593	34	two	two	CD
12350	4593	35	cups	cup	NNS
12350	4593	36	of	of	IN
12350	4593	37	flour	flour	NN
12350	4593	38	in	in	IN
12350	4593	39	which	which	WDT
12350	4593	40	has	have	VBZ
12350	4593	41	been	be	VBN
12350	4593	42	sifted	sift	VBN
12350	4593	43	two	two	CD
12350	4593	44	teaspoons	teaspoon	NNS
12350	4593	45	of	of	IN
12350	4593	46	baking	baking	NN
12350	4593	47	-	-	HYPH
12350	4593	48	powder	powder	NN
12350	4593	49	,	,	,
12350	4593	50	beat	beat	VBD
12350	4593	51	all	all	DT
12350	4593	52	thoroughly	thoroughly	RB
12350	4593	53	.	.	.
12350	4594	1	This	this	DT
12350	4594	2	recipe	recipe	NN
12350	4594	3	will	will	MD
12350	4594	4	make	make	VB
12350	4594	5	two	two	CD
12350	4594	6	layer	layer	NN
12350	4594	7	-	-	HYPH
12350	4594	8	cakes	cake	NNS
12350	4594	9	which	which	WDT
12350	4594	10	may	may	MD
12350	4594	11	be	be	VB
12350	4594	12	spread	spread	VBN
12350	4594	13	with	with	IN
12350	4594	14	any	any	DT
12350	4594	15	of	of	IN
12350	4594	16	the	the	DT
12350	4594	17	cake	cake	NN
12350	4594	18	fillings	filling	NNS
12350	4594	19	or	or	CC
12350	4594	20	icings	icing	NNS
12350	4594	21	.	.	.
12350	4595	1	To	to	TO
12350	4595	2	make	make	VB
12350	4595	3	small	small	JJ
12350	4595	4	cakes	cake	NNS
12350	4595	5	omit	omit	VB
12350	4595	6	one	one	CD
12350	4595	7	of	of	IN
12350	4595	8	the	the	DT
12350	4595	9	egg	egg	NN
12350	4595	10	-	-	HYPH
12350	4595	11	whites	white	NNS
12350	4595	12	,	,	,
12350	4595	13	fill	fill	VBP
12350	4595	14	well	well	RB
12350	4595	15	-	-	HYPH
12350	4595	16	buttered	butter	VBN
12350	4595	17	gem	gem	NN
12350	4595	18	pans	pan	NNS
12350	4595	19	a	a	DT
12350	4595	20	little	little	JJ
12350	4595	21	more	more	JJR
12350	4595	22	than	than	IN
12350	4595	23	half	half	NN
12350	4595	24	full	full	JJ
12350	4595	25	,	,	,
12350	4595	26	and	and	CC
12350	4595	27	bake	bake	VB
12350	4595	28	in	in	RP
12350	4595	29	a	a	DT
12350	4595	30	moderately	moderately	RB
12350	4595	31	hot	hot	JJ
12350	4595	32	oven	oven	NN
12350	4595	33	until	until	IN
12350	4595	34	a	a	DT
12350	4595	35	delicate	delicate	JJ
12350	4595	36	brown	brown	NN
12350	4595	37	.	.	.
12350	4596	1	The	the	DT
12350	4596	2	white	white	JJ
12350	4596	3	reserved	reserved	NN
12350	4596	4	may	may	MD
12350	4596	5	be	be	VB
12350	4596	6	beaten	beat	VBN
12350	4596	7	to	to	IN
12350	4596	8	a	a	DT
12350	4596	9	stiff	stiff	JJ
12350	4596	10	froth	froth	NN
12350	4596	11	and	and	CC
12350	4596	12	then	then	RB
12350	4596	13	gradually	gradually	RB
12350	4596	14	stir	stir	VBP
12350	4596	15	in	in	IN
12350	4596	16	four	four	CD
12350	4596	17	tablespoons	tablespoon	NNS
12350	4596	18	of	of	IN
12350	4596	19	powdered	powdered	JJ
12350	4596	20	sugar	sugar	NN
12350	4596	21	and	and	CC
12350	4596	22	the	the	DT
12350	4596	23	juice	juice	NN
12350	4596	24	of	of	IN
12350	4596	25	half	half	PDT
12350	4596	26	a	a	DT
12350	4596	27	lemon	lemon	NN
12350	4596	28	.	.	.
12350	4597	1	When	when	WRB
12350	4597	2	the	the	DT
12350	4597	3	cakes	cake	NNS
12350	4597	4	are	be	VBP
12350	4597	5	cool	cool	JJ
12350	4597	6	,	,	,
12350	4597	7	spread	spread	VBN
12350	4597	8	with	with	IN
12350	4597	9	the	the	DT
12350	4597	10	icing	icing	NN
12350	4597	11	and	and	CC
12350	4597	12	decorate	decorate	NN
12350	4597	13	with	with	IN
12350	4597	14	raisins	raisin	NNS
12350	4597	15	,	,	,
12350	4597	16	nut	nut	NNP
12350	4597	17	meats	meats	NNP
12350	4597	18	,	,	,
12350	4597	19	one	one	CD
12350	4597	20	on	on	IN
12350	4597	21	top	top	NN
12350	4597	22	of	of	IN
12350	4597	23	each	each	DT
12350	4597	24	or	or	CC
12350	4597	25	sprinkle	sprinkle	VB
12350	4597	26	with	with	IN
12350	4597	27	candied	candy	VBN
12350	4597	28	caraway	caraway	JJ
12350	4597	29	seeds	seed	NNS
12350	4597	30	.	.	.
12350	4598	1	CUP	CUP	NNP
12350	4598	2	CAKE	CAKE	NNP
12350	4598	3	Cream	Cream	NNP
12350	4598	4	one	one	CD
12350	4598	5	cup	cup	NN
12350	4598	6	of	of	IN
12350	4598	7	butter	butter	NN
12350	4598	8	with	with	IN
12350	4598	9	two	two	CD
12350	4598	10	cups	cup	NNS
12350	4598	11	of	of	IN
12350	4598	12	sugar	sugar	NN
12350	4598	13	and	and	CC
12350	4598	14	add	add	VB
12350	4598	15	gradually	gradually	RB
12350	4598	16	the	the	DT
12350	4598	17	yolks	yolk	NNS
12350	4598	18	of	of	IN
12350	4598	19	four	four	CD
12350	4598	20	eggs	egg	NNS
12350	4598	21	,	,	,
12350	4598	22	one	one	CD
12350	4598	23	at	at	IN
12350	4598	24	a	a	DT
12350	4598	25	time	time	NN
12350	4598	26	.	.	.
12350	4599	1	Sift	Sift	NNP
12350	4599	2	three	three	CD
12350	4599	3	cups	cup	NNS
12350	4599	4	of	of	IN
12350	4599	5	flour	flour	NN
12350	4599	6	,	,	,
12350	4599	7	measure	measure	VB
12350	4599	8	again	again	RB
12350	4599	9	after	after	IN
12350	4599	10	sifting	sift	VBG
12350	4599	11	,	,	,
12350	4599	12	and	and	CC
12350	4599	13	add	add	VB
12350	4599	14	two	two	CD
12350	4599	15	teaspoons	teaspoon	NNS
12350	4599	16	of	of	IN
12350	4599	17	baking	baking	NN
12350	4599	18	-	-	HYPH
12350	4599	19	powder	powder	NN
12350	4599	20	in	in	IN
12350	4599	21	the	the	DT
12350	4599	22	last	last	JJ
12350	4599	23	sifting	sifting	NN
12350	4599	24	.	.	.
12350	4600	1	Add	add	VB
12350	4600	2	alternately	alternately	RB
12350	4600	3	the	the	DT
12350	4600	4	sifted	sift	VBN
12350	4600	5	flour	flour	NN
12350	4600	6	and	and	CC
12350	4600	7	one	one	CD
12350	4600	8	cup	cup	NN
12350	4600	9	of	of	IN
12350	4600	10	sweet	sweet	JJ
12350	4600	11	milk	milk	NN
12350	4600	12	.	.	.
12350	4601	1	Add	add	VB
12350	4601	2	last	last	JJ
12350	4601	3	the	the	DT
12350	4601	4	beaten	beat	VBN
12350	4601	5	whites	white	NNS
12350	4601	6	of	of	IN
12350	4601	7	the	the	DT
12350	4601	8	eggs	egg	NNS
12350	4601	9	.	.	.
12350	4602	1	Flavor	flavor	NN
12350	4602	2	to	to	TO
12350	4602	3	taste	taste	VB
12350	4602	4	.	.	.
12350	4603	1	Bake	bake	VB
12350	4603	2	in	in	IN
12350	4603	3	loaf	loaf	NN
12350	4603	4	or	or	CC
12350	4603	5	jelly	jelly	NN
12350	4603	6	-	-	HYPH
12350	4603	7	tins	tin	NNS
12350	4603	8	.	.	.
12350	4604	1	GOLD	gold	JJ
12350	4604	2	CAKE	CAKE	NNS
12350	4604	3	Take	take	VBP
12350	4604	4	one	one	CD
12350	4604	5	cup	cup	NN
12350	4604	6	of	of	IN
12350	4604	7	powdered	powdered	JJ
12350	4604	8	sugar	sugar	NN
12350	4604	9	,	,	,
12350	4604	10	one	one	CD
12350	4604	11	-	-	HYPH
12350	4604	12	half	half	NN
12350	4604	13	cup	cup	NN
12350	4604	14	of	of	IN
12350	4604	15	butter	butter	NN
12350	4604	16	rubbed	rub	VBN
12350	4604	17	to	to	IN
12350	4604	18	a	a	DT
12350	4604	19	cream	cream	NN
12350	4604	20	;	;	:
12350	4604	21	add	add	VB
12350	4604	22	yolks	yolk	NNS
12350	4604	23	of	of	IN
12350	4604	24	six	six	CD
12350	4604	25	eggs	egg	NNS
12350	4604	26	and	and	CC
12350	4604	27	stir	stir	VB
12350	4604	28	until	until	IN
12350	4604	29	very	very	RB
12350	4604	30	light	light	NN
12350	4604	31	.	.	.
12350	4605	1	Then	then	RB
12350	4605	2	sift	sift	VB
12350	4605	3	two	two	CD
12350	4605	4	cups	cup	NNS
12350	4605	5	of	of	IN
12350	4605	6	flour	flour	NN
12350	4605	7	with	with	IN
12350	4605	8	one	one	CD
12350	4605	9	and	and	CC
12350	4605	10	one	one	CD
12350	4605	11	-	-	HYPH
12350	4605	12	half	half	NN
12350	4605	13	teaspoons	teaspoon	NNS
12350	4605	14	of	of	IN
12350	4605	15	baking	baking	NN
12350	4605	16	-	-	HYPH
12350	4605	17	powder	powder	NN
12350	4605	18	sifted	sift	VBN
12350	4605	19	in	in	RP
12350	4605	20	well	well	RB
12350	4605	21	(	(	-LRB-
12350	4605	22	sift	sift	VB
12350	4605	23	the	the	DT
12350	4605	24	flour	flour	NN
12350	4605	25	two	two	CD
12350	4605	26	or	or	CC
12350	4605	27	three	three	CD
12350	4605	28	times	time	NNS
12350	4605	29	)	)	-RRB-
12350	4605	30	.	.	.
12350	4606	1	Grate	grate	VB
12350	4606	2	in	in	IN
12350	4606	3	the	the	DT
12350	4606	4	peel	peel	NN
12350	4606	5	of	of	IN
12350	4606	6	a	a	DT
12350	4606	7	lemon	lemon	NN
12350	4606	8	or	or	CC
12350	4606	9	an	an	DT
12350	4606	10	orange	orange	NN
12350	4606	11	,	,	,
12350	4606	12	add	add	VB
12350	4606	13	the	the	DT
12350	4606	14	juice	juice	NN
12350	4606	15	also	also	RB
12350	4606	16	,	,	,
12350	4606	17	and	and	CC
12350	4606	18	add	add	VB
12350	4606	19	three	three	CD
12350	4606	20	-	-	HYPH
12350	4606	21	quarters	quarter	NNS
12350	4606	22	cup	cup	NN
12350	4606	23	of	of	IN
12350	4606	24	milk	milk	NN
12350	4606	25	alternately	alternately	RB
12350	4606	26	with	with	IN
12350	4606	27	the	the	DT
12350	4606	28	flour	flour	NN
12350	4606	29	.	.	.
12350	4607	1	Bake	bake	VB
12350	4607	2	in	in	IN
12350	4607	3	moderate	moderate	JJ
12350	4607	4	oven	oven	NN
12350	4607	5	.	.	.
12350	4608	1	WHITE	white	JJ
12350	4608	2	CAKE	CAKE	NNS
12350	4608	3	Cream	Cream	NNP
12350	4608	4	three	three	CD
12350	4608	5	-	-	HYPH
12350	4608	6	quarters	quarter	NNS
12350	4608	7	cup	cup	NN
12350	4608	8	of	of	IN
12350	4608	9	butter	butter	NN
12350	4608	10	and	and	CC
12350	4608	11	one	one	CD
12350	4608	12	and	and	CC
12350	4608	13	one	one	CD
12350	4608	14	-	-	HYPH
12350	4608	15	quarter	quarter	NN
12350	4608	16	cups	cup	NNS
12350	4608	17	of	of	IN
12350	4608	18	sugar	sugar	NN
12350	4608	19	very	very	RB
12350	4608	20	well	well	RB
12350	4608	21	.	.	.
12350	4609	1	Stop	stop	VB
12350	4609	2	stirring	stir	VBG
12350	4609	3	,	,	,
12350	4609	4	pour	pour	VB
12350	4609	5	one	one	CD
12350	4609	6	-	-	HYPH
12350	4609	7	half	half	NN
12350	4609	8	cup	cup	NN
12350	4609	9	of	of	IN
12350	4609	10	cold	cold	JJ
12350	4609	11	water	water	NN
12350	4609	12	on	on	IN
12350	4609	13	top	top	NN
12350	4609	14	of	of	IN
12350	4609	15	butter	butter	NN
12350	4609	16	mixture	mixture	NN
12350	4609	17	and	and	CC
12350	4609	18	whites	white	NNS
12350	4609	19	of	of	IN
12350	4609	20	eight	eight	CD
12350	4609	21	eggs	egg	NNS
12350	4609	22	slightly	slightly	RB
12350	4609	23	beaten	beat	VBN
12350	4609	24	on	on	IN
12350	4609	25	top	top	NN
12350	4609	26	of	of	IN
12350	4609	27	water	water	NN
12350	4609	28	;	;	:
12350	4609	29	do	do	VB
12350	4609	30	not	not	RB
12350	4609	31	stir	stir	VB
12350	4609	32	,	,	,
12350	4609	33	add	add	VB
12350	4609	34	one	one	CD
12350	4609	35	teaspoon	teaspoon	NN
12350	4609	36	of	of	IN
12350	4609	37	vanilla	vanilla	NN
12350	4609	38	.	.	.
12350	4610	1	Sift	sift	VB
12350	4610	2	two	two	CD
12350	4610	3	and	and	CC
12350	4610	4	one	one	CD
12350	4610	5	-	-	HYPH
12350	4610	6	half	half	NN
12350	4610	7	cups	cup	NNS
12350	4610	8	of	of	IN
12350	4610	9	pastry	pastry	NN
12350	4610	10	flour	flour	NN
12350	4610	11	,	,	,
12350	4610	12	measure	measure	NN
12350	4610	13	,	,	,
12350	4610	14	then	then	RB
12350	4610	15	mix	mix	VB
12350	4610	16	with	with	IN
12350	4610	17	two	two	CD
12350	4610	18	heaping	heap	VBG
12350	4610	19	teaspoons	teaspoon	NNS
12350	4610	20	of	of	IN
12350	4610	21	baking	baking	NN
12350	4610	22	-	-	HYPH
12350	4610	23	powder	powder	NN
12350	4610	24	,	,	,
12350	4610	25	and	and	CC
12350	4610	26	sift	sift	VB
12350	4610	27	three	three	CD
12350	4610	28	times	time	NNS
12350	4610	29	.	.	.
12350	4611	1	Add	add	VB
12350	4611	2	to	to	TO
12350	4611	3	cake	cake	VB
12350	4611	4	mixture	mixture	NN
12350	4611	5	and	and	CC
12350	4611	6	then	then	RB
12350	4611	7	beat	beat	VB
12350	4611	8	hard	hard	RB
12350	4611	9	until	until	IN
12350	4611	10	very	very	RB
12350	4611	11	smooth	smooth	JJ
12350	4611	12	.	.	.
12350	4612	1	Turn	turn	VB
12350	4612	2	into	into	IN
12350	4612	3	ungreased	ungreased	JJ
12350	4612	4	angel	angel	NN
12350	4612	5	cake	cake	NN
12350	4612	6	pan	pan	NN
12350	4612	7	,	,	,
12350	4612	8	place	place	NN
12350	4612	9	in	in	IN
12350	4612	10	slow	slow	JJ
12350	4612	11	oven	oven	NN
12350	4612	12	.	.	.
12350	4613	1	Let	let	VB
12350	4613	2	cake	cake	NN
12350	4613	3	rise	rise	VB
12350	4613	4	to	to	IN
12350	4613	5	top	top	NN
12350	4613	6	of	of	IN
12350	4613	7	pan	pan	NN
12350	4613	8	,	,	,
12350	4613	9	then	then	RB
12350	4613	10	increase	increase	VB
12350	4613	11	heat	heat	NN
12350	4613	12	and	and	CC
12350	4613	13	bake	bake	VB
12350	4613	14	until	until	IN
12350	4613	15	firm	firm	NN
12350	4613	16	.	.	.
12350	4614	1	Invert	Invert	NNP
12350	4614	2	pan	pan	NNP
12350	4614	3	,	,	,
12350	4614	4	when	when	WRB
12350	4614	5	cool	cool	RB
12350	4614	6	cut	cut	VBD
12350	4614	7	out	out	RP
12350	4614	8	.	.	.
12350	4615	1	MARBLE	MARBLE	NNP
12350	4615	2	CAKE	CAKE	NNS
12350	4615	3	Take	take	VBP
12350	4615	4	two	two	CD
12350	4615	5	cups	cup	NNS
12350	4615	6	of	of	IN
12350	4615	7	sugar	sugar	NN
12350	4615	8	,	,	,
12350	4615	9	one	one	CD
12350	4615	10	cup	cup	NN
12350	4615	11	of	of	IN
12350	4615	12	butter	butter	NN
12350	4615	13	,	,	,
12350	4615	14	four	four	CD
12350	4615	15	eggs	egg	NNS
12350	4615	16	(	(	-LRB-
12350	4615	17	yolks	yolks	NNP
12350	4615	18	)	)	-RRB-
12350	4615	19	,	,	,
12350	4615	20	one	one	CD
12350	4615	21	cup	cup	NN
12350	4615	22	of	of	IN
12350	4615	23	milk	milk	NN
12350	4615	24	,	,	,
12350	4615	25	three	three	CD
12350	4615	26	cups	cup	NNS
12350	4615	27	of	of	IN
12350	4615	28	flour	flour	NN
12350	4615	29	,	,	,
12350	4615	30	and	and	CC
12350	4615	31	three	three	CD
12350	4615	32	teaspoons	teaspoon	NNS
12350	4615	33	of	of	IN
12350	4615	34	baking	baking	NN
12350	4615	35	-	-	HYPH
12350	4615	36	powder	powder	NN
12350	4615	37	(	(	-LRB-
12350	4615	38	scant	scant	NN
12350	4615	39	)	)	-RRB-
12350	4615	40	.	.	.
12350	4616	1	Cream	cream	VB
12350	4616	2	the	the	DT
12350	4616	3	butter	butter	NN
12350	4616	4	and	and	CC
12350	4616	5	sugar	sugar	NN
12350	4616	6	,	,	,
12350	4616	7	and	and	CC
12350	4616	8	add	add	VB
12350	4616	9	the	the	DT
12350	4616	10	yolks	yolk	NNS
12350	4616	11	of	of	IN
12350	4616	12	eggs	egg	NNS
12350	4616	13	.	.	.
12350	4617	1	Then	then	RB
12350	4617	2	add	add	VB
12350	4617	3	the	the	DT
12350	4617	4	milk	milk	NN
12350	4617	5	,	,	,
12350	4617	6	flour	flour	NN
12350	4617	7	,	,	,
12350	4617	8	baking	baking	NN
12350	4617	9	-	-	HYPH
12350	4617	10	powder	powder	NN
12350	4617	11	,	,	,
12350	4617	12	and	and	CC
12350	4617	13	the	the	DT
12350	4617	14	beaten	beat	VBN
12350	4617	15	whites	white	NNS
12350	4617	16	of	of	IN
12350	4617	17	the	the	DT
12350	4617	18	eggs	egg	NNS
12350	4617	19	;	;	:
12350	4617	20	flavor	flavor	NN
12350	4617	21	with	with	IN
12350	4617	22	lemon	lemon	NN
12350	4617	23	.	.	.
12350	4618	1	To	to	TO
12350	4618	2	make	make	VB
12350	4618	3	the	the	DT
12350	4618	4	brown	brown	JJ
12350	4618	5	part	part	NN
12350	4618	6	;	;	:
12350	4618	7	take	take	VB
12350	4618	8	a	a	DT
12350	4618	9	square	square	NN
12350	4618	10	of	of	IN
12350	4618	11	bitter	bitter	JJ
12350	4618	12	chocolate	chocolate	NN
12350	4618	13	and	and	CC
12350	4618	14	melt	melt	NN
12350	4618	15	above	above	IN
12350	4618	16	steam	steam	NN
12350	4618	17	,	,	,
12350	4618	18	and	and	CC
12350	4618	19	mix	mix	VB
12350	4618	20	with	with	IN
12350	4618	21	some	some	DT
12350	4618	22	of	of	IN
12350	4618	23	the	the	DT
12350	4618	24	white	white	JJ
12350	4618	25	;	;	:
12350	4618	26	flavor	flavor	VB
12350	4618	27	the	the	DT
12350	4618	28	brown	brown	NNP
12350	4618	29	with	with	IN
12350	4618	30	vanilla	vanilla	NN
12350	4618	31	.	.	.
12350	4619	1	Put	put	VB
12350	4619	2	first	first	RB
12350	4619	3	a	a	DT
12350	4619	4	tablespoon	tablespoon	NN
12350	4619	5	of	of	IN
12350	4619	6	brown	brown	JJ
12350	4619	7	batter	batter	NN
12350	4619	8	in	in	IN
12350	4619	9	the	the	DT
12350	4619	10	pan	pan	NN
12350	4619	11	,	,	,
12350	4619	12	and	and	CC
12350	4619	13	then	then	RB
12350	4619	14	the	the	DT
12350	4619	15	white	white	NNP
12350	4619	16	.	.	.
12350	4620	1	Bake	bake	VB
12350	4620	2	in	in	IN
12350	4620	3	quick	quick	JJ
12350	4620	4	oven	oven	JJ
12350	4620	5	thirty	thirty	CD
12350	4620	6	-	-	HYPH
12350	4620	7	five	five	CD
12350	4620	8	minutes	minute	NNS
12350	4620	9	.	.	.
12350	4621	1	LEMON	LEMON	NNP
12350	4621	2	CAKE	CAKE	NNS
12350	4621	3	Rub	Rub	NNP
12350	4621	4	to	to	IN
12350	4621	5	a	a	DT
12350	4621	6	cream	cream	NN
12350	4621	7	one	one	CD
12350	4621	8	-	-	HYPH
12350	4621	9	half	half	NN
12350	4621	10	cup	cup	NN
12350	4621	11	of	of	IN
12350	4621	12	butter	butter	NN
12350	4621	13	with	with	IN
12350	4621	14	one	one	CD
12350	4621	15	and	and	CC
12350	4621	16	one	one	CD
12350	4621	17	-	-	HYPH
12350	4621	18	half	half	NN
12350	4621	19	cups	cup	NNS
12350	4621	20	of	of	IN
12350	4621	21	pulverized	pulverized	JJ
12350	4621	22	sugar	sugar	NN
12350	4621	23	and	and	CC
12350	4621	24	add	add	VB
12350	4621	25	gradually	gradually	RB
12350	4621	26	the	the	DT
12350	4621	27	yolks	yolk	NNS
12350	4621	28	of	of	IN
12350	4621	29	three	three	CD
12350	4621	30	eggs	egg	NNS
12350	4621	31	,	,	,
12350	4621	32	one	one	CD
12350	4621	33	at	at	IN
12350	4621	34	a	a	DT
12350	4621	35	time	time	NN
12350	4621	36	,	,	,
12350	4621	37	and	and	CC
12350	4621	38	one	one	CD
12350	4621	39	-	-	HYPH
12350	4621	40	half	half	NN
12350	4621	41	cup	cup	NN
12350	4621	42	of	of	IN
12350	4621	43	sweet	sweet	JJ
12350	4621	44	milk	milk	NN
12350	4621	45	.	.	.
12350	4622	1	Sift	Sift	NNP
12350	4622	2	two	two	CD
12350	4622	3	cups	cup	NNS
12350	4622	4	of	of	IN
12350	4622	5	flour	flour	NN
12350	4622	6	with	with	IN
12350	4622	7	one	one	CD
12350	4622	8	teaspoon	teaspoon	NN
12350	4622	9	of	of	IN
12350	4622	10	baking	baking	NN
12350	4622	11	-	-	HYPH
12350	4622	12	powder	powder	NN
12350	4622	13	,	,	,
12350	4622	14	add	add	VB
12350	4622	15	alternately	alternately	RB
12350	4622	16	with	with	IN
12350	4622	17	the	the	DT
12350	4622	18	milk	milk	NN
12350	4622	19	and	and	CC
12350	4622	20	the	the	DT
12350	4622	21	stiffly	stiffly	RB
12350	4622	22	-	-	HYPH
12350	4622	23	beaten	beat	VBN
12350	4622	24	whites	white	NNS
12350	4622	25	of	of	IN
12350	4622	26	three	three	CD
12350	4622	27	eggs	egg	NNS
12350	4622	28	.	.	.
12350	4623	1	Add	add	VB
12350	4623	2	the	the	DT
12350	4623	3	grated	grate	VBN
12350	4623	4	peel	peel	NN
12350	4623	5	of	of	IN
12350	4623	6	one	one	CD
12350	4623	7	-	-	HYPH
12350	4623	8	half	half	NN
12350	4623	9	lemon	lemon	NN
12350	4623	10	and	and	CC
12350	4623	11	the	the	DT
12350	4623	12	juice	juice	NN
12350	4623	13	of	of	IN
12350	4623	14	one	one	CD
12350	4623	15	lemon	lemon	NN
12350	4623	16	.	.	.
12350	4624	1	Bake	bake	VB
12350	4624	2	in	in	IN
12350	4624	3	moderate	moderate	JJ
12350	4624	4	oven	oven	JJ
12350	4624	5	thirty	thirty	CD
12350	4624	6	minutes	minute	NNS
12350	4624	7	.	.	.
12350	4625	1	ORANGE	ORANGE	NNP
12350	4625	2	CAKE	CAKE	NNP
12350	4625	3	Beat	Beat	NNP
12350	4625	4	light	light	VBP
12350	4625	5	the	the	DT
12350	4625	6	yolks	yolk	NNS
12350	4625	7	of	of	IN
12350	4625	8	five	five	CD
12350	4625	9	eggs	egg	NNS
12350	4625	10	with	with	IN
12350	4625	11	two	two	CD
12350	4625	12	cups	cup	NNS
12350	4625	13	of	of	IN
12350	4625	14	pulverized	pulverize	VBN
12350	4625	15	sugar	sugar	NN
12350	4625	16	,	,	,
12350	4625	17	add	add	VB
12350	4625	18	juice	juice	NN
12350	4625	19	of	of	IN
12350	4625	20	a	a	DT
12350	4625	21	large	large	JJ
12350	4625	22	orange	orange	NN
12350	4625	23	and	and	CC
12350	4625	24	part	part	NN
12350	4625	25	of	of	IN
12350	4625	26	the	the	DT
12350	4625	27	peel	peel	NN
12350	4625	28	grated	grate	VBD
12350	4625	29	;	;	:
12350	4625	30	one	one	CD
12350	4625	31	-	-	HYPH
12350	4625	32	half	half	NN
12350	4625	33	a	a	DT
12350	4625	34	cup	cup	NN
12350	4625	35	of	of	IN
12350	4625	36	cold	cold	JJ
12350	4625	37	water	water	NN
12350	4625	38	and	and	CC
12350	4625	39	two	two	CD
12350	4625	40	cups	cup	NNS
12350	4625	41	of	of	IN
12350	4625	42	flour	flour	NN
12350	4625	43	,	,	,
12350	4625	44	sifted	sift	VBD
12350	4625	45	three	three	CD
12350	4625	46	times	time	NNS
12350	4625	47	.	.	.
12350	4626	1	Add	add	VB
12350	4626	2	two	two	CD
12350	4626	3	teaspoons	teaspoon	NNS
12350	4626	4	of	of	IN
12350	4626	5	baking	baking	NN
12350	4626	6	-	-	HYPH
12350	4626	7	powder	powder	NN
12350	4626	8	in	in	IN
12350	4626	9	last	last	JJ
12350	4626	10	sifting	sifting	NN
12350	4626	11	and	and	CC
12350	4626	12	add	add	VB
12350	4626	13	last	last	JJ
12350	4626	14	the	the	DT
12350	4626	15	stiff	stiff	RB
12350	4626	16	-	-	HYPH
12350	4626	17	beaten	beat	VBN
12350	4626	18	whites	white	NNS
12350	4626	19	of	of	IN
12350	4626	20	three	three	CD
12350	4626	21	eggs	egg	NNS
12350	4626	22	.	.	.
12350	4627	1	Bake	bake	VB
12350	4627	2	in	in	IN
12350	4627	3	layers	layer	NNS
12350	4627	4	,	,	,
12350	4627	5	and	and	CC
12350	4627	6	spread	spread	VBD
12350	4627	7	the	the	DT
12350	4627	8	following	follow	VBG
12350	4627	9	icing	ice	VBG
12350	4627	10	between	between	IN
12350	4627	11	and	and	CC
12350	4627	12	on	on	IN
12350	4627	13	top	top	NN
12350	4627	14	.	.	.
12350	4628	1	Icing	ice	VBG
12350	4628	2	:	:	:
12350	4628	3	beat	beat	VBD
12350	4628	4	the	the	DT
12350	4628	5	whites	white	NNS
12350	4628	6	of	of	IN
12350	4628	7	two	two	CD
12350	4628	8	eggs	egg	NNS
12350	4628	9	stiff	stiff	JJ
12350	4628	10	,	,	,
12350	4628	11	add	add	VB
12350	4628	12	the	the	DT
12350	4628	13	juice	juice	NN
12350	4628	14	and	and	CC
12350	4628	15	peel	peel	NN
12350	4628	16	of	of	IN
12350	4628	17	one	one	CD
12350	4628	18	orange	orange	NN
12350	4628	19	and	and	CC
12350	4628	20	sugar	sugar	NN
12350	4628	21	enough	enough	RB
12350	4628	22	to	to	IN
12350	4628	23	stiffen	stiffen	NNP
12350	4628	24	.	.	.
12350	4629	1	POTATO	potato	NN
12350	4629	2	CAKE	CAKE	NNS
12350	4629	3	Cream	cream	NN
12350	4629	4	two	two	CD
12350	4629	5	-	-	HYPH
12350	4629	6	thirds	third	NNS
12350	4629	7	cup	cup	NN
12350	4629	8	of	of	IN
12350	4629	9	butter	butter	NN
12350	4629	10	with	with	IN
12350	4629	11	two	two	CD
12350	4629	12	cups	cup	NNS
12350	4629	13	of	of	IN
12350	4629	14	granulated	granulate	VBN
12350	4629	15	sugar	sugar	NN
12350	4629	16	;	;	:
12350	4629	17	add	add	VB
12350	4629	18	one	one	CD
12350	4629	19	-	-	HYPH
12350	4629	20	half	half	NN
12350	4629	21	cup	cup	NN
12350	4629	22	of	of	IN
12350	4629	23	milk	milk	NN
12350	4629	24	,	,	,
12350	4629	25	yolks	yolk	NNS
12350	4629	26	of	of	IN
12350	4629	27	four	four	CD
12350	4629	28	eggs	egg	NNS
12350	4629	29	,	,	,
12350	4629	30	one	one	CD
12350	4629	31	cup	cup	NN
12350	4629	32	of	of	IN
12350	4629	33	hot	hot	JJ
12350	4629	34	mashed	mashed	JJ
12350	4629	35	potatoes	potato	NNS
12350	4629	36	,	,	,
12350	4629	37	one	one	CD
12350	4629	38	cup	cup	NN
12350	4629	39	of	of	IN
12350	4629	40	chocolate	chocolate	NN
12350	4629	41	,	,	,
12350	4629	42	one	one	CD
12350	4629	43	teaspoon	teaspoon	NN
12350	4629	44	each	each	DT
12350	4629	45	of	of	IN
12350	4629	46	cinnamon	cinnamon	NN
12350	4629	47	,	,	,
12350	4629	48	cloves	clove	NNS
12350	4629	49	,	,	,
12350	4629	50	and	and	CC
12350	4629	51	nutmeg	nutmeg	NNP
12350	4629	52	,	,	,
12350	4629	53	one	one	CD
12350	4629	54	teaspoon	teaspoon	NN
12350	4629	55	of	of	IN
12350	4629	56	vanilla	vanilla	NN
12350	4629	57	,	,	,
12350	4629	58	one	one	CD
12350	4629	59	cup	cup	NN
12350	4629	60	of	of	IN
12350	4629	61	chopped	chop	VBN
12350	4629	62	walnuts	walnut	NNS
12350	4629	63	,	,	,
12350	4629	64	two	two	CD
12350	4629	65	cups	cup	NNS
12350	4629	66	of	of	IN
12350	4629	67	flour	flour	NN
12350	4629	68	,	,	,
12350	4629	69	two	two	CD
12350	4629	70	teaspoons	teaspoon	NNS
12350	4629	71	of	of	IN
12350	4629	72	baking	baking	NN
12350	4629	73	-	-	HYPH
12350	4629	74	powder	powder	NN
12350	4629	75	,	,	,
12350	4629	76	then	then	RB
12350	4629	77	beaten	beat	VBD
12350	4629	78	whites	white	NNS
12350	4629	79	of	of	IN
12350	4629	80	four	four	CD
12350	4629	81	eggs	egg	NNS
12350	4629	82	.	.	.
12350	4630	1	Bake	bake	VB
12350	4630	2	slowly	slowly	RB
12350	4630	3	in	in	IN
12350	4630	4	two	two	CD
12350	4630	5	pans	pan	NNS
12350	4630	6	,	,	,
12350	4630	7	and	and	CC
12350	4630	8	cut	cut	VBN
12350	4630	9	in	in	IN
12350	4630	10	half	half	NN
12350	4630	11	when	when	WRB
12350	4630	12	cold	cold	JJ
12350	4630	13	.	.	.
12350	4631	1	Put	put	VB
12350	4631	2	jam	jam	NN
12350	4631	3	between	between	IN
12350	4631	4	layers	layer	NNS
12350	4631	5	.	.	.
12350	4632	1	POUND	pound	NN
12350	4632	2	CAKE	CAKE	NNS
12350	4632	3	Rub	Rub	NNP
12350	4632	4	one	one	CD
12350	4632	5	pound	pound	NN
12350	4632	6	of	of	IN
12350	4632	7	butter	butter	NN
12350	4632	8	and	and	CC
12350	4632	9	one	one	CD
12350	4632	10	pound	pound	NN
12350	4632	11	of	of	IN
12350	4632	12	powdered	powdered	JJ
12350	4632	13	sugar	sugar	NN
12350	4632	14	to	to	IN
12350	4632	15	a	a	DT
12350	4632	16	cream	cream	NN
12350	4632	17	,	,	,
12350	4632	18	add	add	VB
12350	4632	19	the	the	DT
12350	4632	20	grated	grate	VBN
12350	4632	21	peel	peel	NN
12350	4632	22	of	of	IN
12350	4632	23	a	a	DT
12350	4632	24	lemon	lemon	NN
12350	4632	25	,	,	,
12350	4632	26	a	a	DT
12350	4632	27	glass	glass	NN
12350	4632	28	of	of	IN
12350	4632	29	brandy	brandy	NN
12350	4632	30	and	and	CC
12350	4632	31	the	the	DT
12350	4632	32	yolks	yolk	NNS
12350	4632	33	of	of	IN
12350	4632	34	nine	nine	CD
12350	4632	35	eggs	egg	NNS
12350	4632	36	,	,	,
12350	4632	37	added	add	VBD
12350	4632	38	one	one	CD
12350	4632	39	at	at	IN
12350	4632	40	a	a	DT
12350	4632	41	time	time	NN
12350	4632	42	,	,	,
12350	4632	43	and	and	CC
12350	4632	44	last	last	JJ
12350	4632	45	one	one	CD
12350	4632	46	pound	pound	NN
12350	4632	47	and	and	CC
12350	4632	48	a	a	DT
12350	4632	49	quarter	quarter	NN
12350	4632	50	of	of	IN
12350	4632	51	sifted	sift	VBN
12350	4632	52	flour	flour	NN
12350	4632	53	with	with	IN
12350	4632	54	one	one	CD
12350	4632	55	-	-	HYPH
12350	4632	56	half	half	NN
12350	4632	57	teaspoon	teaspoon	NN
12350	4632	58	of	of	IN
12350	4632	59	baking	baking	NN
12350	4632	60	-	-	HYPH
12350	4632	61	powder	powder	NN
12350	4632	62	and	and	CC
12350	4632	63	the	the	DT
12350	4632	64	beaten	beat	VBN
12350	4632	65	whites	white	NNS
12350	4632	66	of	of	IN
12350	4632	67	the	the	DT
12350	4632	68	eggs	egg	NNS
12350	4632	69	.	.	.
12350	4633	1	Bake	bake	VB
12350	4633	2	slowly	slowly	RB
12350	4633	3	.	.	.
12350	4634	1	BAKING	BAKING	NNP
12350	4634	2	-	-	HYPH
12350	4634	3	POWDER	POWDER	NNP
12350	4634	4	BUNT	BUNT	NNP
12350	4634	5	KUCHEN	KUCHEN	NNP
12350	4634	6	Beat	beat	VB
12350	4634	7	two	two	CD
12350	4634	8	whole	whole	JJ
12350	4634	9	eggs	egg	NNS
12350	4634	10	for	for	IN
12350	4634	11	ten	ten	CD
12350	4634	12	minutes	minute	NNS
12350	4634	13	with	with	IN
12350	4634	14	two	two	CD
12350	4634	15	cups	cup	NNS
12350	4634	16	of	of	IN
12350	4634	17	sugar	sugar	NN
12350	4634	18	,	,	,
12350	4634	19	two	two	CD
12350	4634	20	and	and	CC
12350	4634	21	one	one	CD
12350	4634	22	-	-	HYPH
12350	4634	23	half	half	NN
12350	4634	24	tablespoons	tablespoon	NNS
12350	4634	25	of	of	IN
12350	4634	26	melted	melted	JJ
12350	4634	27	butter	butter	NN
12350	4634	28	,	,	,
12350	4634	29	add	add	VB
12350	4634	30	one	one	CD
12350	4634	31	cup	cup	NN
12350	4634	32	of	of	IN
12350	4634	33	milk	milk	NN
12350	4634	34	,	,	,
12350	4634	35	three	three	CD
12350	4634	36	cups	cup	NNS
12350	4634	37	of	of	IN
12350	4634	38	flour	flour	NN
12350	4634	39	in	in	IN
12350	4634	40	which	which	WDT
12350	4634	41	have	have	VBP
12350	4634	42	been	be	VBN
12350	4634	43	sifted	sift	VBN
12350	4634	44	two	two	CD
12350	4634	45	teaspoons	teaspoon	NNS
12350	4634	46	of	of	IN
12350	4634	47	baking	baking	NN
12350	4634	48	-	-	HYPH
12350	4634	49	powder	powder	NN
12350	4634	50	,	,	,
12350	4634	51	flavor	flavor	NN
12350	4634	52	with	with	IN
12350	4634	53	one	one	CD
12350	4634	54	teaspoon	teaspoon	NN
12350	4634	55	of	of	IN
12350	4634	56	vanilla	vanilla	NN
12350	4634	57	;	;	:
12350	4634	58	one	one	CD
12350	4634	59	-	-	HYPH
12350	4634	60	fourth	fourth	NN
12350	4634	61	cup	cup	NN
12350	4634	62	of	of	IN
12350	4634	63	small	small	JJ
12350	4634	64	raisins	raisin	NNS
12350	4634	65	may	may	MD
12350	4634	66	be	be	VB
12350	4634	67	added	add	VBN
12350	4634	68	.	.	.
12350	4635	1	Bake	bake	VB
12350	4635	2	one	one	CD
12350	4635	3	hour	hour	NN
12350	4635	4	.	.	.
12350	4636	1	QUICK	quick	JJ
12350	4636	2	COFFEE	coffee	NN
12350	4636	3	CAKE	CAKE	NNS
12350	4636	4	Cream	Cream	NNP
12350	4636	5	one	one	CD
12350	4636	6	-	-	HYPH
12350	4636	7	half	half	NN
12350	4636	8	cup	cup	NN
12350	4636	9	of	of	IN
12350	4636	10	butter	butter	NN
12350	4636	11	with	with	IN
12350	4636	12	one	one	CD
12350	4636	13	cup	cup	NN
12350	4636	14	of	of	IN
12350	4636	15	sugar	sugar	NN
12350	4636	16	,	,	,
12350	4636	17	add	add	VB
12350	4636	18	three	three	CD
12350	4636	19	eggs	egg	NNS
12350	4636	20	,	,	,
12350	4636	21	one	one	CD
12350	4636	22	and	and	CC
12350	4636	23	one	one	CD
12350	4636	24	-	-	HYPH
12350	4636	25	half	half	NN
12350	4636	26	cups	cup	NNS
12350	4636	27	of	of	IN
12350	4636	28	flour	flour	NN
12350	4636	29	,	,	,
12350	4636	30	two	two	CD
12350	4636	31	teaspoons	teaspoon	NNS
12350	4636	32	of	of	IN
12350	4636	33	baking	baking	NN
12350	4636	34	-	-	HYPH
12350	4636	35	powder	powder	NN
12350	4636	36	,	,	,
12350	4636	37	mixed	mix	VBN
12350	4636	38	with	with	IN
12350	4636	39	the	the	DT
12350	4636	40	flour	flour	NN
12350	4636	41	,	,	,
12350	4636	42	and	and	CC
12350	4636	43	one	one	CD
12350	4636	44	-	-	HYPH
12350	4636	45	half	half	NN
12350	4636	46	cup	cup	NN
12350	4636	47	of	of	IN
12350	4636	48	milk	milk	NN
12350	4636	49	.	.	.
12350	4637	1	Mix	mix	VB
12350	4637	2	well	well	RB
12350	4637	3	together	together	RB
12350	4637	4	;	;	:
12350	4637	5	bake	bake	VB
12350	4637	6	in	in	IN
12350	4637	7	a	a	DT
12350	4637	8	long	long	JJ
12350	4637	9	bread	bread	NN
12350	4637	10	or	or	CC
12350	4637	11	cake	cake	NN
12350	4637	12	pan	pan	NN
12350	4637	13	,	,	,
12350	4637	14	and	and	CC
12350	4637	15	have	have	VB
12350	4637	16	on	on	IN
12350	4637	17	top	top	JJ
12350	4637	18	chopped	chop	VBN
12350	4637	19	almonds	almond	NNS
12350	4637	20	,	,	,
12350	4637	21	sugar	sugar	NN
12350	4637	22	and	and	CC
12350	4637	23	cinnamon	cinnamon	NN
12350	4637	24	.	.	.
12350	4638	1	BAKING	BAKING	NNP
12350	4638	2	-	-	HYPH
12350	4638	3	POWDER	POWDER	NNP
12350	4638	4	CINNAMON	CINNAMON	NNP
12350	4638	5	CAKE	CAKE	NNS
12350	4638	6	Cream	Cream	NNP
12350	4638	7	three	three	CD
12350	4638	8	-	-	HYPH
12350	4638	9	fourths	fourth	NNS
12350	4638	10	cup	cup	NN
12350	4638	11	of	of	IN
12350	4638	12	sugar	sugar	NN
12350	4638	13	with	with	IN
12350	4638	14	a	a	DT
12350	4638	15	piece	piece	NN
12350	4638	16	of	of	IN
12350	4638	17	butter	butter	NN
12350	4638	18	the	the	DT
12350	4638	19	size	size	NN
12350	4638	20	of	of	IN
12350	4638	21	an	an	DT
12350	4638	22	egg	egg	NN
12350	4638	23	,	,	,
12350	4638	24	beat	beat	VBN
12350	4638	25	together	together	RB
12350	4638	26	;	;	:
12350	4638	27	then	then	RB
12350	4638	28	add	add	VB
12350	4638	29	two	two	CD
12350	4638	30	eggs	egg	NNS
12350	4638	31	,	,	,
12350	4638	32	one	one	CD
12350	4638	33	-	-	HYPH
12350	4638	34	half	half	NN
12350	4638	35	cup	cup	NN
12350	4638	36	of	of	IN
12350	4638	37	milk	milk	NN
12350	4638	38	(	(	-LRB-
12350	4638	39	scant	scant	JJ
12350	4638	40	)	)	-RRB-
12350	4638	41	,	,	,
12350	4638	42	one	one	CD
12350	4638	43	and	and	CC
12350	4638	44	one	one	CD
12350	4638	45	-	-	HYPH
12350	4638	46	half	half	NN
12350	4638	47	cups	cup	NNS
12350	4638	48	of	of	IN
12350	4638	49	flour	flour	NN
12350	4638	50	,	,	,
12350	4638	51	one	one	CD
12350	4638	52	teaspoon	teaspoon	NN
12350	4638	53	of	of	IN
12350	4638	54	vanilla	vanilla	NN
12350	4638	55	and	and	CC
12350	4638	56	two	two	CD
12350	4638	57	teaspoons	teaspoon	NNS
12350	4638	58	of	of	IN
12350	4638	59	baking	baking	NN
12350	4638	60	-	-	HYPH
12350	4638	61	powder	powder	NN
12350	4638	62	.	.	.
12350	4639	1	Put	Put	VBN
12350	4639	2	cinnamon	cinnamon	NN
12350	4639	3	,	,	,
12350	4639	4	flour	flour	NN
12350	4639	5	,	,	,
12350	4639	6	sugar	sugar	NN
12350	4639	7	and	and	CC
12350	4639	8	a	a	DT
12350	4639	9	few	few	JJ
12350	4639	10	drops	drop	NNS
12350	4639	11	of	of	IN
12350	4639	12	water	water	NN
12350	4639	13	together	together	RB
12350	4639	14	and	and	CC
12350	4639	15	form	form	VB
12350	4639	16	in	in	IN
12350	4639	17	little	little	JJ
12350	4639	18	pfärvel	pfärvel	NN
12350	4639	19	with	with	IN
12350	4639	20	your	-PRON-	PRP$
12350	4639	21	hand	hand	NN
12350	4639	22	and	and	CC
12350	4639	23	sprinkle	sprinkle	VB
12350	4639	24	on	on	IN
12350	4639	25	top	top	NN
12350	4639	26	of	of	IN
12350	4639	27	cake	cake	NN
12350	4639	28	;	;	:
12350	4639	29	also	also	RB
12350	4639	30	sprinkle	sprinkle	VB
12350	4639	31	a	a	DT
12350	4639	32	few	few	JJ
12350	4639	33	chopped	chop	VBN
12350	4639	34	nuts	nut	NNS
12350	4639	35	on	on	IN
12350	4639	36	top	top	NN
12350	4639	37	.	.	.
12350	4640	1	Do	do	VBP
12350	4640	2	not	not	RB
12350	4640	3	bake	bake	VB
12350	4640	4	too	too	RB
12350	4640	5	quickly	quickly	RB
12350	4640	6	.	.	.
12350	4641	1	Bake	bake	VB
12350	4641	2	in	in	IN
12350	4641	3	flat	flat	JJ
12350	4641	4	pan	pan	NN
12350	4641	5	.	.	.
12350	4642	1	GERMAN	GERMAN	NNP
12350	4642	2	COFFEE	coffee	NN
12350	4642	3	CAKE	CAKE	NNS
12350	4642	4	(	(	-LRB-
12350	4642	5	BAKING	BAKING	NNP
12350	4642	6	-	-	HYPH
12350	4642	7	POWDER	POWDER	NNP
12350	4642	8	)	)	-RRB-
12350	4642	9	Take	take	VB
12350	4642	10	three	three	CD
12350	4642	11	cups	cup	NNS
12350	4642	12	of	of	IN
12350	4642	13	flour	flour	NN
12350	4642	14	sifted	sift	VBN
12350	4642	15	,	,	,
12350	4642	16	one	one	CD
12350	4642	17	teaspoon	teaspoon	NN
12350	4642	18	of	of	IN
12350	4642	19	salt	salt	NN
12350	4642	20	,	,	,
12350	4642	21	three	three	CD
12350	4642	22	tablespoons	tablespoon	NNS
12350	4642	23	of	of	IN
12350	4642	24	sugar	sugar	NN
12350	4642	25	,	,	,
12350	4642	26	three	three	CD
12350	4642	27	teaspoons	teaspoon	NNS
12350	4642	28	of	of	IN
12350	4642	29	baking	baking	NN
12350	4642	30	-	-	HYPH
12350	4642	31	powder	powder	NN
12350	4642	32	,	,	,
12350	4642	33	two	two	CD
12350	4642	34	eggs	egg	NNS
12350	4642	35	,	,	,
12350	4642	36	two	two	CD
12350	4642	37	tablespoons	tablespoon	NNS
12350	4642	38	of	of	IN
12350	4642	39	butter	butter	NN
12350	4642	40	,	,	,
12350	4642	41	and	and	CC
12350	4642	42	two	two	CD
12350	4642	43	-	-	HYPH
12350	4642	44	thirds	third	NNS
12350	4642	45	of	of	IN
12350	4642	46	a	a	DT
12350	4642	47	cup	cup	NN
12350	4642	48	of	of	IN
12350	4642	49	milk	milk	NN
12350	4642	50	.	.	.
12350	4643	1	Stir	stir	VB
12350	4643	2	well	well	RB
12350	4643	3	together	together	RB
12350	4643	4	,	,	,
12350	4643	5	adding	add	VBG
12350	4643	6	more	more	JJR
12350	4643	7	milk	milk	NN
12350	4643	8	if	if	IN
12350	4643	9	necessary	necessary	JJ
12350	4643	10	.	.	.
12350	4644	1	Keep	keep	VB
12350	4644	2	batter	batter	NN
12350	4644	3	very	very	RB
12350	4644	4	stiff	stiff	JJ
12350	4644	5	,	,	,
12350	4644	6	sprinkle	sprinkle	VBP
12350	4644	7	with	with	IN
12350	4644	8	melted	melted	JJ
12350	4644	9	butter	butter	NN
12350	4644	10	(	(	-LRB-
12350	4644	11	generously	generously	RB
12350	4644	12	)	)	-RRB-
12350	4644	13	sugar	sugar	NN
12350	4644	14	and	and	CC
12350	4644	15	cinnamon	cinnamon	NN
12350	4644	16	,	,	,
12350	4644	17	and	and	CC
12350	4644	18	again	again	RB
12350	4644	19	with	with	IN
12350	4644	20	melted	melted	JJ
12350	4644	21	butter	butter	NN
12350	4644	22	.	.	.
12350	4645	1	Put	put	VB
12350	4645	2	into	into	IN
12350	4645	3	well	well	RB
12350	4645	4	-	-	HYPH
12350	4645	5	buttered	butter	VBN
12350	4645	6	shallow	shallow	JJ
12350	4645	7	pans	pan	NNS
12350	4645	8	and	and	CC
12350	4645	9	bake	bake	VB
12350	4645	10	about	about	RP
12350	4645	11	half	half	PDT
12350	4645	12	an	an	DT
12350	4645	13	hour	hour	NN
12350	4645	14	.	.	.
12350	4646	1	COVERED	covered	JJ
12350	4646	2	CHEESE	cheese	NN
12350	4646	3	CAKE	CAKE	NNS
12350	4646	4	Cream	cream	NN
12350	4646	5	one	one	CD
12350	4646	6	cup	cup	NN
12350	4646	7	of	of	IN
12350	4646	8	sugar	sugar	NN
12350	4646	9	with	with	IN
12350	4646	10	butter	butter	NN
12350	4646	11	the	the	DT
12350	4646	12	size	size	NN
12350	4646	13	of	of	IN
12350	4646	14	an	an	DT
12350	4646	15	egg	egg	NN
12350	4646	16	,	,	,
12350	4646	17	add	add	VB
12350	4646	18	two	two	CD
12350	4646	19	eggs	egg	NNS
12350	4646	20	well	well	RB
12350	4646	21	beaten	beat	VBN
12350	4646	22	and	and	CC
12350	4646	23	one	one	CD
12350	4646	24	cup	cup	NN
12350	4646	25	of	of	IN
12350	4646	26	water	water	NN
12350	4646	27	alternately	alternately	RB
12350	4646	28	with	with	IN
12350	4646	29	two	two	CD
12350	4646	30	and	and	CC
12350	4646	31	one	one	CD
12350	4646	32	-	-	HYPH
12350	4646	33	half	half	NN
12350	4646	34	cups	cup	NNS
12350	4646	35	of	of	IN
12350	4646	36	flour	flour	NN
12350	4646	37	in	in	IN
12350	4646	38	which	which	WDT
12350	4646	39	has	have	VBZ
12350	4646	40	been	be	VBN
12350	4646	41	sifted	sift	VBN
12350	4646	42	two	two	CD
12350	4646	43	teaspoons	teaspoon	NNS
12350	4646	44	of	of	IN
12350	4646	45	baking	baking	NN
12350	4646	46	-	-	HYPH
12350	4646	47	powder	powder	NN
12350	4646	48	.	.	.
12350	4647	1	*	*	NFP
12350	4647	2	Filling	fill	VBG
12350	4647	3	.	.	.
12350	4648	1	*	*	NFP
12350	4648	2	--Beat	--Beat	:
12350	4648	3	two	two	CD
12350	4648	4	eggs	egg	NNS
12350	4648	5	with	with	IN
12350	4648	6	one	one	CD
12350	4648	7	-	-	HYPH
12350	4648	8	half	half	NN
12350	4648	9	cup	cup	NN
12350	4648	10	of	of	IN
12350	4648	11	sugar	sugar	NN
12350	4648	12	,	,	,
12350	4648	13	add	add	VB
12350	4648	14	one	one	CD
12350	4648	15	-	-	HYPH
12350	4648	16	half	half	NN
12350	4648	17	pound	pound	NN
12350	4648	18	of	of	IN
12350	4648	19	pot	pot	NN
12350	4648	20	cheese	cheese	NN
12350	4648	21	,	,	,
12350	4648	22	one	one	CD
12350	4648	23	tablespoon	tablespoon	NN
12350	4648	24	of	of	IN
12350	4648	25	cornstarch	cornstarch	NN
12350	4648	26	boiled	boil	VBN
12350	4648	27	in	in	IN
12350	4648	28	one	one	CD
12350	4648	29	cup	cup	NN
12350	4648	30	of	of	IN
12350	4648	31	milk	milk	NN
12350	4648	32	,	,	,
12350	4648	33	cool	cool	VBP
12350	4648	34	this	this	DT
12350	4648	35	and	and	CC
12350	4648	36	add	add	VB
12350	4648	37	,	,	,
12350	4648	38	flavor	flavor	NN
12350	4648	39	with	with	IN
12350	4648	40	lemon	lemon	NN
12350	4648	41	extract	extract	NN
12350	4648	42	.	.	.
12350	4649	1	Put	put	VB
12350	4649	2	one	one	CD
12350	4649	3	-	-	HYPH
12350	4649	4	half	half	NN
12350	4649	5	of	of	IN
12350	4649	6	the	the	DT
12350	4649	7	batter	batter	NN
12350	4649	8	in	in	IN
12350	4649	9	cake	cake	NN
12350	4649	10	pan	pan	NN
12350	4649	11	,	,	,
12350	4649	12	then	then	RB
12350	4649	13	the	the	DT
12350	4649	14	filling	filling	NN
12350	4649	15	and	and	CC
12350	4649	16	the	the	DT
12350	4649	17	other	other	JJ
12350	4649	18	half	half	NN
12350	4649	19	of	of	IN
12350	4649	20	batter	batter	NN
12350	4649	21	.	.	.
12350	4650	1	Bake	bake	VB
12350	4650	2	in	in	IN
12350	4650	3	slow	slow	JJ
12350	4650	4	oven	oven	JJ
12350	4650	5	thirty	thirty	CD
12350	4650	6	-	-	HYPH
12350	4650	7	five	five	CD
12350	4650	8	minutes	minute	NNS
12350	4650	9	.	.	.
12350	4651	1	Sift	Sift	NNP
12350	4651	2	sugar	sugar	NN
12350	4651	3	on	on	IN
12350	4651	4	top	top	NN
12350	4651	5	when	when	WRB
12350	4651	6	done	do	VBN
12350	4651	7	.	.	.
12350	4652	1	BLITZ	BLITZ	NNP
12350	4652	2	KUCHEN	KUCHEN	NNP
12350	4652	3	Take	take	VB
12350	4652	4	one	one	CD
12350	4652	5	cup	cup	NN
12350	4652	6	of	of	IN
12350	4652	7	powdered	powdered	JJ
12350	4652	8	sugar	sugar	NN
12350	4652	9	,	,	,
12350	4652	10	one	one	CD
12350	4652	11	-	-	HYPH
12350	4652	12	half	half	NN
12350	4652	13	cup	cup	NN
12350	4652	14	of	of	IN
12350	4652	15	butter	butter	NN
12350	4652	16	,	,	,
12350	4652	17	one	one	CD
12350	4652	18	cup	cup	NN
12350	4652	19	of	of	IN
12350	4652	20	pastry	pastry	NN
12350	4652	21	flour	flour	NN
12350	4652	22	,	,	,
12350	4652	23	one	one	CD
12350	4652	24	-	-	HYPH
12350	4652	25	quarter	quarter	NN
12350	4652	26	of	of	IN
12350	4652	27	a	a	DT
12350	4652	28	teaspoon	teaspoon	NN
12350	4652	29	of	of	IN
12350	4652	30	baking	baking	NN
12350	4652	31	-	-	HYPH
12350	4652	32	powder	powder	NN
12350	4652	33	,	,	,
12350	4652	34	peel	peel	NN
12350	4652	35	and	and	CC
12350	4652	36	juice	juice	NN
12350	4652	37	of	of	IN
12350	4652	38	one	one	CD
12350	4652	39	lemon	lemon	NN
12350	4652	40	,	,	,
12350	4652	41	five	five	CD
12350	4652	42	or	or	CC
12350	4652	43	six	six	CD
12350	4652	44	eggs	egg	NNS
12350	4652	45	.	.	.
12350	4653	1	Beat	beat	VB
12350	4653	2	sugar	sugar	NN
12350	4653	3	with	with	IN
12350	4653	4	two	two	CD
12350	4653	5	whole	whole	JJ
12350	4653	6	eggs	egg	NNS
12350	4653	7	;	;	:
12350	4653	8	add	add	VB
12350	4653	9	butter	butter	NN
12350	4653	10	,	,	,
12350	4653	11	beat	beat	VBN
12350	4653	12	until	until	IN
12350	4653	13	foamy	foamy	NN
12350	4653	14	;	;	:
12350	4653	15	after	after	IN
12350	4653	16	that	that	DT
12350	4653	17	the	the	DT
12350	4653	18	flour	flour	NN
12350	4653	19	mixed	mix	VBN
12350	4653	20	with	with	IN
12350	4653	21	baking	baking	NN
12350	4653	22	-	-	HYPH
12350	4653	23	powder	powder	NN
12350	4653	24	,	,	,
12350	4653	25	lemon	lemon	NN
12350	4653	26	and	and	CC
12350	4653	27	four	four	CD
12350	4653	28	yolks	yolk	NNS
12350	4653	29	.	.	.
12350	4654	1	Last	last	VB
12350	4654	2	the	the	DT
12350	4654	3	stiffly	stiffly	RB
12350	4654	4	-	-	HYPH
12350	4654	5	beaten	beat	VBN
12350	4654	6	whites	white	NNS
12350	4654	7	of	of	IN
12350	4654	8	the	the	DT
12350	4654	9	eggs	egg	NNS
12350	4654	10	.	.	.
12350	4655	1	Mix	mix	VB
12350	4655	2	this	this	DT
12350	4655	3	well	well	RB
12350	4655	4	,	,	,
12350	4655	5	bake	bake	VBP
12350	4655	6	in	in	IN
12350	4655	7	form	form	NN
12350	4655	8	in	in	IN
12350	4655	9	a	a	DT
12350	4655	10	moderately	moderately	RB
12350	4655	11	hot	hot	JJ
12350	4655	12	oven	oven	NN
12350	4655	13	.	.	.
12350	4656	1	KOENIG	KOENIG	NNP
12350	4656	2	KUCHEN	KUCHEN	NNP
12350	4656	3	Cream	Cream	NNP
12350	4656	4	one	one	CD
12350	4656	5	-	-	HYPH
12350	4656	6	quarter	quarter	NN
12350	4656	7	cup	cup	NN
12350	4656	8	of	of	IN
12350	4656	9	butter	butter	NN
12350	4656	10	with	with	IN
12350	4656	11	one	one	CD
12350	4656	12	cup	cup	NN
12350	4656	13	of	of	IN
12350	4656	14	sugar	sugar	NN
12350	4656	15	,	,	,
12350	4656	16	yolks	yolk	NNS
12350	4656	17	of	of	IN
12350	4656	18	six	six	CD
12350	4656	19	eggs	egg	NNS
12350	4656	20	,	,	,
12350	4656	21	one	one	CD
12350	4656	22	-	-	HYPH
12350	4656	23	quarter	quarter	NN
12350	4656	24	pound	pound	NN
12350	4656	25	of	of	IN
12350	4656	26	raisins	raisin	NNS
12350	4656	27	,	,	,
12350	4656	28	one	one	CD
12350	4656	29	-	-	HYPH
12350	4656	30	quarter	quarter	NN
12350	4656	31	pound	pound	NN
12350	4656	32	of	of	IN
12350	4656	33	currants	currant	NNS
12350	4656	34	,	,	,
12350	4656	35	juice	juice	NN
12350	4656	36	and	and	CC
12350	4656	37	peel	peel	NN
12350	4656	38	of	of	IN
12350	4656	39	one	one	CD
12350	4656	40	lemon	lemon	NN
12350	4656	41	,	,	,
12350	4656	42	one	one	CD
12350	4656	43	spoon	spoon	NN
12350	4656	44	of	of	IN
12350	4656	45	rum	rum	NN
12350	4656	46	,	,	,
12350	4656	47	twenty	twenty	CD
12350	4656	48	blanched	blanch	VBD
12350	4656	49	and	and	CC
12350	4656	50	grated	grate	VBN
12350	4656	51	almonds	almond	NNS
12350	4656	52	,	,	,
12350	4656	53	two	two	CD
12350	4656	54	cups	cup	NNS
12350	4656	55	of	of	IN
12350	4656	56	flour	flour	NN
12350	4656	57	mixed	mix	VBN
12350	4656	58	with	with	IN
12350	4656	59	one	one	CD
12350	4656	60	-	-	HYPH
12350	4656	61	half	half	NN
12350	4656	62	teaspoon	teaspoon	NN
12350	4656	63	of	of	IN
12350	4656	64	baking	baking	NN
12350	4656	65	-	-	HYPH
12350	4656	66	powder	powder	NNP
12350	4656	67	,	,	,
12350	4656	68	two	two	CD
12350	4656	69	stiffly	stiffly	RB
12350	4656	70	-	-	HYPH
12350	4656	71	beaten	beat	VBN
12350	4656	72	whites	white	NNS
12350	4656	73	of	of	IN
12350	4656	74	eggs	egg	NNS
12350	4656	75	.	.	.
12350	4657	1	Bake	bake	VB
12350	4657	2	in	in	RP
12350	4657	3	an	an	DT
12350	4657	4	ungreased	ungreased	JJ
12350	4657	5	form	form	NN
12350	4657	6	one	one	CD
12350	4657	7	to	to	IN
12350	4657	8	one	one	CD
12350	4657	9	and	and	CC
12350	4657	10	one	one	CD
12350	4657	11	-	-	HYPH
12350	4657	12	half	half	NN
12350	4657	13	hours	hour	NNS
12350	4657	14	.	.	.
12350	4658	1	NUT	NUT	NNP
12350	4658	2	CAKE	CAKE	NNS
12350	4658	3	Take	take	VBP
12350	4658	4	one	one	CD
12350	4658	5	-	-	HYPH
12350	4658	6	half	half	NN
12350	4658	7	cup	cup	NN
12350	4658	8	of	of	IN
12350	4658	9	butter	butter	NN
12350	4658	10	,	,	,
12350	4658	11	three	three	CD
12350	4658	12	eggs	egg	NNS
12350	4658	13	,	,	,
12350	4658	14	one	one	CD
12350	4658	15	and	and	CC
12350	4658	16	one	one	CD
12350	4658	17	-	-	HYPH
12350	4658	18	half	half	NN
12350	4658	19	cups	cup	NNS
12350	4658	20	of	of	IN
12350	4658	21	sugar	sugar	NN
12350	4658	22	,	,	,
12350	4658	23	two	two	CD
12350	4658	24	and	and	CC
12350	4658	25	one	one	CD
12350	4658	26	-	-	HYPH
12350	4658	27	half	half	NN
12350	4658	28	cups	cup	NNS
12350	4658	29	of	of	IN
12350	4658	30	flour	flour	NN
12350	4658	31	,	,	,
12350	4658	32	two	two	CD
12350	4658	33	and	and	CC
12350	4658	34	one	one	CD
12350	4658	35	-	-	HYPH
12350	4658	36	half	half	NN
12350	4658	37	level	level	NN
12350	4658	38	teaspoons	teaspoon	NNS
12350	4658	39	of	of	IN
12350	4658	40	baking	baking	NN
12350	4658	41	-	-	HYPH
12350	4658	42	powder	powder	NN
12350	4658	43	,	,	,
12350	4658	44	and	and	CC
12350	4658	45	one	one	CD
12350	4658	46	-	-	HYPH
12350	4658	47	half	half	NN
12350	4658	48	cup	cup	NN
12350	4658	49	of	of	IN
12350	4658	50	milk	milk	NN
12350	4658	51	.	.	.
12350	4659	1	One	one	CD
12350	4659	2	cup	cup	NN
12350	4659	3	of	of	IN
12350	4659	4	any	any	DT
12350	4659	5	kind	kind	NN
12350	4659	6	of	of	IN
12350	4659	7	nuts	nut	NNS
12350	4659	8	.	.	.
12350	4660	1	Rub	rub	VB
12350	4660	2	the	the	DT
12350	4660	3	butter	butter	NN
12350	4660	4	and	and	CC
12350	4660	5	sugar	sugar	NN
12350	4660	6	to	to	IN
12350	4660	7	a	a	DT
12350	4660	8	light	light	JJ
12350	4660	9	white	white	JJ
12350	4660	10	cream	cream	NN
12350	4660	11	;	;	:
12350	4660	12	add	add	VB
12350	4660	13	the	the	DT
12350	4660	14	eggs	egg	NNS
12350	4660	15	beaten	beat	VBN
12350	4660	16	a	a	DT
12350	4660	17	little	little	JJ
12350	4660	18	;	;	:
12350	4660	19	then	then	RB
12350	4660	20	the	the	DT
12350	4660	21	flour	flour	NN
12350	4660	22	sifted	sift	VBN
12350	4660	23	with	with	IN
12350	4660	24	the	the	DT
12350	4660	25	powder	powder	NN
12350	4660	26	.	.	.
12350	4661	1	Mix	mix	VB
12350	4661	2	with	with	IN
12350	4661	3	the	the	DT
12350	4661	4	milk	milk	NN
12350	4661	5	and	and	CC
12350	4661	6	nuts	nut	NNS
12350	4661	7	into	into	IN
12350	4661	8	a	a	DT
12350	4661	9	rather	rather	RB
12350	4661	10	firm	firm	JJ
12350	4661	11	batter	batter	NN
12350	4661	12	.	.	.
12350	4662	1	Bake	bake	VB
12350	4662	2	in	in	IN
12350	4662	3	a	a	DT
12350	4662	4	paper	paper	NN
12350	4662	5	lined	line	VBD
12350	4662	6	tin	tin	NN
12350	4662	7	in	in	IN
12350	4662	8	a	a	DT
12350	4662	9	steady	steady	JJ
12350	4662	10	oven	oven	VBN
12350	4662	11	thirty	thirty	CD
12350	4662	12	-	-	HYPH
12350	4662	13	five	five	CD
12350	4662	14	minutes	minute	NNS
12350	4662	15	.	.	.
12350	4663	1	LOAF	LOAF	NNP
12350	4663	2	COCOANUT	COCOANUT	NNP
12350	4663	3	CAKE	CAKE	NNP
12350	4663	4	Rub	Rub	NNP
12350	4663	5	one	one	CD
12350	4663	6	cup	cup	NN
12350	4663	7	of	of	IN
12350	4663	8	butter	butter	NN
12350	4663	9	and	and	CC
12350	4663	10	two	two	CD
12350	4663	11	cups	cup	NNS
12350	4663	12	of	of	IN
12350	4663	13	sugar	sugar	NN
12350	4663	14	to	to	IN
12350	4663	15	a	a	DT
12350	4663	16	cream	cream	NN
12350	4663	17	.	.	.
12350	4664	1	Add	add	VB
12350	4664	2	one	one	CD
12350	4664	3	cup	cup	NN
12350	4664	4	of	of	IN
12350	4664	5	milk	milk	NN
12350	4664	6	,	,	,
12350	4664	7	whites	white	NNS
12350	4664	8	of	of	IN
12350	4664	9	four	four	CD
12350	4664	10	eggs	egg	NNS
12350	4664	11	,	,	,
12350	4664	12	three	three	CD
12350	4664	13	cups	cup	NNS
12350	4664	14	of	of	IN
12350	4664	15	flour	flour	NN
12350	4664	16	(	(	-LRB-
12350	4664	17	measure	measure	NN
12350	4664	18	after	after	IN
12350	4664	19	sifting	sift	VBG
12350	4664	20	)	)	-RRB-
12350	4664	21	,	,	,
12350	4664	22	and	and	CC
12350	4664	23	three	three	CD
12350	4664	24	teaspoons	teaspoon	NNS
12350	4664	25	of	of	IN
12350	4664	26	baking	baking	NN
12350	4664	27	-	-	HYPH
12350	4664	28	powder	powder	NN
12350	4664	29	added	add	VBN
12350	4664	30	in	in	IN
12350	4664	31	last	last	JJ
12350	4664	32	sifting	sifting	NN
12350	4664	33	.	.	.
12350	4665	1	Add	add	VB
12350	4665	2	a	a	DT
12350	4665	3	grated	grate	VBN
12350	4665	4	cocoanut	cocoanut	NN
12350	4665	5	and	and	CC
12350	4665	6	last	last	JJ
12350	4665	7	the	the	DT
12350	4665	8	stiffly	stiffly	RB
12350	4665	9	-	-	HYPH
12350	4665	10	beaten	beat	VBN
12350	4665	11	whites	white	NNS
12350	4665	12	.	.	.
12350	4666	1	Bake	bake	VB
12350	4666	2	in	in	IN
12350	4666	3	a	a	DT
12350	4666	4	loaf	loaf	NN
12350	4666	5	.	.	.
12350	4667	1	Line	line	NN
12350	4667	2	tin	tin	NN
12350	4667	3	with	with	IN
12350	4667	4	buttered	butter	VBN
12350	4667	5	paper	paper	NN
12350	4667	6	.	.	.
12350	4668	1	FRUIT	FRUIT	NNP
12350	4668	2	CAKE	CAKE	NNS
12350	4668	3	(	(	-LRB-
12350	4668	4	WEDDING	wedding	NN
12350	4668	5	CAKE	CAKE	NNS
12350	4668	6	)	)	-RRB-
12350	4668	7	Take	take	VB
12350	4668	8	one	one	CD
12350	4668	9	pound	pound	NN
12350	4668	10	of	of	IN
12350	4668	11	butter	butter	NN
12350	4668	12	and	and	CC
12350	4668	13	one	one	CD
12350	4668	14	pound	pound	NN
12350	4668	15	of	of	IN
12350	4668	16	sugar	sugar	NN
12350	4668	17	rubbed	rub	VBN
12350	4668	18	to	to	IN
12350	4668	19	a	a	DT
12350	4668	20	cream	cream	NN
12350	4668	21	,	,	,
12350	4668	22	yolks	yolk	NNS
12350	4668	23	of	of	IN
12350	4668	24	twelve	twelve	CD
12350	4668	25	eggs	egg	NNS
12350	4668	26	,	,	,
12350	4668	27	one	one	CD
12350	4668	28	tablespoon	tablespoon	NN
12350	4668	29	of	of	IN
12350	4668	30	cinnamon	cinnamon	NN
12350	4668	31	,	,	,
12350	4668	32	one	one	CD
12350	4668	33	teaspoon	teaspoon	NN
12350	4668	34	of	of	IN
12350	4668	35	allspice	allspice	NN
12350	4668	36	,	,	,
12350	4668	37	one	one	CD
12350	4668	38	-	-	HYPH
12350	4668	39	half	half	NN
12350	4668	40	teaspoon	teaspoon	NN
12350	4668	41	of	of	IN
12350	4668	42	mace	mace	NN
12350	4668	43	,	,	,
12350	4668	44	one	one	CD
12350	4668	45	-	-	HYPH
12350	4668	46	half	half	NN
12350	4668	47	teaspoon	teaspoon	NN
12350	4668	48	of	of	IN
12350	4668	49	cloves	clove	NNS
12350	4668	50	,	,	,
12350	4668	51	one	one	CD
12350	4668	52	-	-	HYPH
12350	4668	53	fourth	fourth	NN
12350	4668	54	of	of	IN
12350	4668	55	a	a	DT
12350	4668	56	pound	pound	NN
12350	4668	57	of	of	IN
12350	4668	58	almonds	almond	NNS
12350	4668	59	pounded	pound	VBN
12350	4668	60	,	,	,
12350	4668	61	two	two	CD
12350	4668	62	pounds	pound	NNS
12350	4668	63	of	of	IN
12350	4668	64	raisins	raisin	NNS
12350	4668	65	(	(	-LRB-
12350	4668	66	seeded	seed	VBN
12350	4668	67	and	and	CC
12350	4668	68	chopped	chopped	JJ
12350	4668	69	)	)	-RRB-
12350	4668	70	,	,	,
12350	4668	71	three	three	CD
12350	4668	72	pounds	pound	NNS
12350	4668	73	of	of	IN
12350	4668	74	currants	currant	NNS
12350	4668	75	(	(	-LRB-
12350	4668	76	carefully	carefully	RB
12350	4668	77	cleaned	clean	VBN
12350	4668	78	)	)	-RRB-
12350	4668	79	,	,	,
12350	4668	80	one	one	CD
12350	4668	81	pound	pound	NN
12350	4668	82	of	of	IN
12350	4668	83	citron	citron	NN
12350	4668	84	(	(	-LRB-
12350	4668	85	shredded	shred	VBN
12350	4668	86	very	very	RB
12350	4668	87	fine	fine	JJ
12350	4668	88	)	)	-RRB-
12350	4668	89	,	,	,
12350	4668	90	and	and	CC
12350	4668	91	one	one	CD
12350	4668	92	-	-	HYPH
12350	4668	93	quarter	quarter	NN
12350	4668	94	of	of	IN
12350	4668	95	a	a	DT
12350	4668	96	pound	pound	NN
12350	4668	97	of	of	IN
12350	4668	98	orange	orange	JJ
12350	4668	99	peel	peel	NN
12350	4668	100	(	(	-LRB-
12350	4668	101	chopped	chop	VBN
12350	4668	102	very	very	RB
12350	4668	103	fine	fine	JJ
12350	4668	104	)	)	-RRB-
12350	4668	105	.	.	.
12350	4669	1	Soak	soak	VB
12350	4669	2	all	all	PDT
12350	4669	3	this	this	DT
12350	4669	4	prepared	prepare	VBN
12350	4669	5	fruit	fruit	NN
12350	4669	6	in	in	IN
12350	4669	7	one	one	CD
12350	4669	8	pint	pint	NN
12350	4669	9	of	of	IN
12350	4669	10	brandy	brandy	NN
12350	4669	11	overnight	overnight	RB
12350	4669	12	.	.	.
12350	4670	1	Add	add	VB
12350	4670	2	all	all	DT
12350	4670	3	to	to	IN
12350	4670	4	the	the	DT
12350	4670	5	dough	dough	NN
12350	4670	6	and	and	CC
12350	4670	7	put	put	VB
12350	4670	8	in	in	IN
12350	4670	9	the	the	DT
12350	4670	10	stiffly	stiffly	RB
12350	4670	11	-	-	HYPH
12350	4670	12	beaten	beat	VBN
12350	4670	13	whites	white	NNS
12350	4670	14	last	last	RB
12350	4670	15	.	.	.
12350	4671	1	Bake	bake	VB
12350	4671	2	in	in	RP
12350	4671	3	a	a	DT
12350	4671	4	very	very	RB
12350	4671	5	slow	slow	JJ
12350	4671	6	oven	oven	NN
12350	4671	7	for	for	IN
12350	4671	8	several	several	JJ
12350	4671	9	hours	hour	NNS
12350	4671	10	,	,	,
12350	4671	11	in	in	IN
12350	4671	12	cake	cake	NN
12350	4671	13	pans	pan	NNS
12350	4671	14	lined	line	VBN
12350	4671	15	with	with	IN
12350	4671	16	buttered	butter	VBN
12350	4671	17	paper	paper	NN
12350	4671	18	.	.	.
12350	4672	1	When	when	WRB
12350	4672	2	cold	cold	JJ
12350	4672	3	wrap	wrap	NN
12350	4672	4	in	in	IN
12350	4672	5	cloths	cloth	NNS
12350	4672	6	dipped	dip	VBN
12350	4672	7	in	in	IN
12350	4672	8	brandy	brandy	NN
12350	4672	9	and	and	CC
12350	4672	10	put	put	VBN
12350	4672	11	in	in	RP
12350	4672	12	earthen	earthen	JJ
12350	4672	13	jars	jar	NNS
12350	4672	14	.	.	.
12350	4673	1	If	if	IN
12350	4673	2	baked	bake	VBN
12350	4673	3	in	in	IN
12350	4673	4	gas	gas	NN
12350	4673	5	oven	oven	NN
12350	4673	6	have	have	VBP
12350	4673	7	light	light	NN
12350	4673	8	very	very	RB
12350	4673	9	low	low	JJ
12350	4673	10	.	.	.
12350	4674	1	Keep	keep	VB
12350	4674	2	oven	oven	JJ
12350	4674	3	the	the	DT
12350	4674	4	same	same	JJ
12350	4674	5	temperature	temperature	NN
12350	4674	6	for	for	IN
12350	4674	7	four	four	CD
12350	4674	8	or	or	CC
12350	4674	9	five	five	CD
12350	4674	10	hours	hour	NNS
12350	4674	11	.	.	.
12350	4675	1	APPLE	APPLE	NNP
12350	4675	2	SAUCE	SAUCE	VBD
12350	4675	3	CAKE	CAKE	NNS
12350	4675	4	This	this	DT
12350	4675	5	apple	apple	NN
12350	4675	6	sauce	sauce	NN
12350	4675	7	cake	cake	NN
12350	4675	8	will	will	MD
12350	4675	9	be	be	VB
12350	4675	10	found	find	VBN
12350	4675	11	as	as	IN
12350	4675	12	delicious	delicious	JJ
12350	4675	13	and	and	CC
12350	4675	14	tasty	tasty	JJ
12350	4675	15	as	as	IN
12350	4675	16	the	the	DT
12350	4675	17	rich	rich	JJ
12350	4675	18	fruit	fruit	NN
12350	4675	19	cake	cake	NN
12350	4675	20	,	,	,
12350	4675	21	which	which	WDT
12350	4675	22	is	be	VBZ
12350	4675	23	so	so	RB
12350	4675	24	difficult	difficult	JJ
12350	4675	25	to	to	TO
12350	4675	26	prepare	prepare	VB
12350	4675	27	,	,	,
12350	4675	28	and	and	CC
12350	4675	29	it	-PRON-	PRP
12350	4675	30	is	be	VBZ
12350	4675	31	very	very	RB
12350	4675	32	much	much	RB
12350	4675	33	less	less	RBR
12350	4675	34	expensive	expensive	JJ
12350	4675	35	.	.	.
12350	4676	1	In	in	IN
12350	4676	2	a	a	DT
12350	4676	3	big	big	JJ
12350	4676	4	mixing	mixing	NN
12350	4676	5	bowl	bowl	NN
12350	4676	6	,	,	,
12350	4676	7	beat	beat	VBD
12350	4676	8	to	to	IN
12350	4676	9	a	a	DT
12350	4676	10	creamy	creamy	JJ
12350	4676	11	consistency	consistency	NN
12350	4676	12	four	four	CD
12350	4676	13	tablespoons	tablespoon	NNS
12350	4676	14	of	of	IN
12350	4676	15	butter	butter	NN
12350	4676	16	,	,	,
12350	4676	17	one	one	CD
12350	4676	18	egg	egg	NN
12350	4676	19	and	and	CC
12350	4676	20	one	one	CD
12350	4676	21	cup	cup	NN
12350	4676	22	of	of	IN
12350	4676	23	sugar	sugar	NN
12350	4676	24	.	.	.
12350	4677	1	Add	add	VB
12350	4677	2	a	a	DT
12350	4677	3	saltspoon	saltspoon	NN
12350	4677	4	of	of	IN
12350	4677	5	salt	salt	NN
12350	4677	6	,	,	,
12350	4677	7	one	one	CD
12350	4677	8	teaspoon	teaspoon	NN
12350	4677	9	of	of	IN
12350	4677	10	allspice	allspice	NN
12350	4677	11	,	,	,
12350	4677	12	one	one	CD
12350	4677	13	teaspoon	teaspoon	NN
12350	4677	14	of	of	IN
12350	4677	15	vanilla	vanilla	NN
12350	4677	16	and	and	CC
12350	4677	17	a	a	DT
12350	4677	18	little	little	JJ
12350	4677	19	grated	grated	JJ
12350	4677	20	nutmeg	nutmeg	NN
12350	4677	21	.	.	.
12350	4678	1	Beat	beat	VB
12350	4678	2	and	and	CC
12350	4678	3	stir	stir	VB
12350	4678	4	all	all	PDT
12350	4678	5	these	these	DT
12350	4678	6	ingredients	ingredient	NNS
12350	4678	7	well	well	RB
12350	4678	8	together	together	RB
12350	4678	9	with	with	IN
12350	4678	10	the	the	DT
12350	4678	11	other	other	JJ
12350	4678	12	mixture	mixture	NN
12350	4678	13	,	,	,
12350	4678	14	then	then	RB
12350	4678	15	add	add	VB
12350	4678	16	one	one	CD
12350	4678	17	cup	cup	NN
12350	4678	18	of	of	IN
12350	4678	19	chopped	chop	VBN
12350	4678	20	raisins	raisin	NNS
12350	4678	21	,	,	,
12350	4678	22	after	after	IN
12350	4678	23	dusting	dust	VBG
12350	4678	24	them	-PRON-	PRP
12350	4678	25	with	with	IN
12350	4678	26	flour	flour	NN
12350	4678	27	.	.	.
12350	4679	1	Mix	mix	VB
12350	4679	2	these	these	DT
12350	4679	3	well	well	NN
12350	4679	4	through	through	IN
12350	4679	5	the	the	DT
12350	4679	6	dough	dough	NN
12350	4679	7	and	and	CC
12350	4679	8	then	then	RB
12350	4679	9	add	add	VB
12350	4679	10	one	one	CD
12350	4679	11	cup	cup	NN
12350	4679	12	of	of	IN
12350	4679	13	unsweetened	unsweetened	JJ
12350	4679	14	apple	apple	NN
12350	4679	15	sauce	sauce	NN
12350	4679	16	which	which	WDT
12350	4679	17	has	have	VBZ
12350	4679	18	been	be	VBN
12350	4679	19	pressed	press	VBN
12350	4679	20	through	through	IN
12350	4679	21	a	a	DT
12350	4679	22	fine	fine	JJ
12350	4679	23	wire	wire	NN
12350	4679	24	sieve	sieve	NN
12350	4679	25	.	.	.
12350	4680	1	After	after	IN
12350	4680	2	this	this	DT
12350	4680	3	is	be	VBZ
12350	4680	4	well	well	RB
12350	4680	5	mixed	mixed	JJ
12350	4680	6	with	with	IN
12350	4680	7	the	the	DT
12350	4680	8	other	other	JJ
12350	4680	9	ingredients	ingredient	NNS
12350	4680	10	,	,	,
12350	4680	11	stir	stir	VB
12350	4680	12	in	in	IN
12350	4680	13	one	one	CD
12350	4680	14	teaspoon	teaspoon	NN
12350	4680	15	of	of	IN
12350	4680	16	baking	baking	NN
12350	4680	17	-	-	HYPH
12350	4680	18	soda	soda	NN
12350	4680	19	dissolved	dissolve	VBN
12350	4680	20	in	in	IN
12350	4680	21	one	one	CD
12350	4680	22	tablespoon	tablespoon	NN
12350	4680	23	of	of	IN
12350	4680	24	boiling	boiling	NN
12350	4680	25	water	water	NN
12350	4680	26	.	.	.
12350	4681	1	Last	last	JJ
12350	4681	2	of	of	IN
12350	4681	3	all	all	DT
12350	4681	4	,	,	,
12350	4681	5	stir	stir	VB
12350	4681	6	in	in	IN
12350	4681	7	one	one	CD
12350	4681	8	cup	cup	NN
12350	4681	9	of	of	IN
12350	4681	10	flour	flour	NN
12350	4681	11	,	,	,
12350	4681	12	sifting	sift	VBG
12350	4681	13	twice	twice	RB
12350	4681	14	after	after	IN
12350	4681	15	measuring	measure	VBG
12350	4681	16	it	-PRON-	PRP
12350	4681	17	.	.	.
12350	4682	1	Bake	bake	VB
12350	4682	2	forty	forty	CD
12350	4682	3	-	-	HYPH
12350	4682	4	five	five	CD
12350	4682	5	minutes	minute	NNS
12350	4682	6	in	in	IN
12350	4682	7	moderate	moderate	JJ
12350	4682	8	oven	oven	NN
12350	4682	9	.	.	.
12350	4683	1	The	the	DT
12350	4683	2	tendency	tendency	NN
12350	4683	3	in	in	IN
12350	4683	4	making	make	VBG
12350	4683	5	this	this	DT
12350	4683	6	cake	cake	NN
12350	4683	7	is	be	VBZ
12350	4683	8	to	to	TO
12350	4683	9	get	get	VB
12350	4683	10	the	the	DT
12350	4683	11	dough	dough	NN
12350	4683	12	too	too	RB
12350	4683	13	thin	thin	JJ
12350	4683	14	,	,	,
12350	4683	15	therefore	therefore	RB
12350	4683	16	the	the	DT
12350	4683	17	apple	apple	NN
12350	4683	18	sauce	sauce	NN
12350	4683	19	should	should	MD
12350	4683	20	be	be	VB
12350	4683	21	cooked	cook	VBN
12350	4683	22	quite	quite	RB
12350	4683	23	thick	thick	JJ
12350	4683	24	,	,	,
12350	4683	25	and	and	CC
12350	4683	26	then	then	RB
12350	4683	27	if	if	IN
12350	4683	28	the	the	DT
12350	4683	29	dough	dough	NN
12350	4683	30	is	be	VBZ
12350	4683	31	still	still	RB
12350	4683	32	too	too	RB
12350	4683	33	thin	thin	JJ
12350	4683	34	add	add	VBP
12350	4683	35	more	more	JJR
12350	4683	36	flour	flour	NN
12350	4683	37	.	.	.
12350	4684	1	Bake	bake	VB
12350	4684	2	one	one	CD
12350	4684	3	hour	hour	NN
12350	4684	4	in	in	IN
12350	4684	5	moderate	moderate	JJ
12350	4684	6	oven	oven	NNP
12350	4684	7	.	.	.
12350	4685	1	This	this	DT
12350	4685	2	cake	cake	NN
12350	4685	3	can	can	MD
12350	4685	4	be	be	VB
12350	4685	5	made	make	VBN
12350	4685	6	with	with	IN
12350	4685	7	chicken	chicken	NN
12350	4685	8	schmalz	schmalz	VBN
12350	4685	9	in	in	IN
12350	4685	10	place	place	NN
12350	4685	11	of	of	IN
12350	4685	12	butter	butter	NN
12350	4685	13	.	.	.
12350	4686	1	Ice	ice	VB
12350	4686	2	with	with	IN
12350	4686	3	plain	plain	JJ
12350	4686	4	white	white	JJ
12350	4686	5	frosting	frosting	NN
12350	4686	6	.	.	.
12350	4687	1	SPICE	SPICE	VBN
12350	4687	2	CAKE	CAKE	NNP
12350	4687	3	This	this	DT
12350	4687	4	spice	spice	NN
12350	4687	5	cake	cake	NN
12350	4687	6	is	be	VBZ
12350	4687	7	economical	economical	JJ
12350	4687	8	,	,	,
12350	4687	9	easy	easy	JJ
12350	4687	10	to	to	TO
12350	4687	11	make	make	VB
12350	4687	12	and	and	CC
12350	4687	13	delicious	delicious	VB
12350	4687	14	,	,	,
12350	4687	15	three	three	CD
12350	4687	16	qualities	quality	NNS
12350	4687	17	which	which	WDT
12350	4687	18	must	must	MD
12350	4687	19	appeal	appeal	VB
12350	4687	20	to	to	IN
12350	4687	21	the	the	DT
12350	4687	22	housewife	housewife	NN
12350	4687	23	.	.	.
12350	4688	1	Cream	cream	NN
12350	4688	2	one	one	CD
12350	4688	3	cup	cup	NN
12350	4688	4	of	of	IN
12350	4688	5	brown	brown	JJ
12350	4688	6	sugar	sugar	NN
12350	4688	7	and	and	CC
12350	4688	8	one	one	CD
12350	4688	9	-	-	HYPH
12350	4688	10	half	half	NN
12350	4688	11	cup	cup	NN
12350	4688	12	of	of	IN
12350	4688	13	butter	butter	NN
12350	4688	14	(	(	-LRB-
12350	4688	15	or	or	CC
12350	4688	16	a	a	DT
12350	4688	17	little	little	JJ
12350	4688	18	less	less	JJR
12350	4688	19	of	of	IN
12350	4688	20	any	any	DT
12350	4688	21	butter	butter	NN
12350	4688	22	substitute	substitute	NN
12350	4688	23	)	)	-RRB-
12350	4688	24	.	.	.
12350	4689	1	Add	add	VB
12350	4689	2	one	one	CD
12350	4689	3	-	-	HYPH
12350	4689	4	half	half	NN
12350	4689	5	teaspoon	teaspoon	NN
12350	4689	6	of	of	IN
12350	4689	7	ground	ground	NN
12350	4689	8	cloves	clove	NNS
12350	4689	9	and	and	CC
12350	4689	10	ground	ground	NN
12350	4689	11	cinnamon	cinnamon	NN
12350	4689	12	,	,	,
12350	4689	13	one	one	CD
12350	4689	14	cup	cup	NN
12350	4689	15	of	of	IN
12350	4689	16	sour	sour	JJ
12350	4689	17	milk	milk	NN
12350	4689	18	;	;	:
12350	4689	19	one	one	CD
12350	4689	20	teaspoon	teaspoon	NN
12350	4689	21	of	of	IN
12350	4689	22	baking	baking	NN
12350	4689	23	-	-	HYPH
12350	4689	24	soda	soda	NNP
12350	4689	25	,	,	,
12350	4689	26	two	two	CD
12350	4689	27	cups	cup	NNS
12350	4689	28	of	of	IN
12350	4689	29	flour	flour	NN
12350	4689	30	and	and	CC
12350	4689	31	one	one	CD
12350	4689	32	cup	cup	NN
12350	4689	33	of	of	IN
12350	4689	34	raisins	raisin	NNS
12350	4689	35	chopped	chop	VBN
12350	4689	36	.	.	.
12350	4690	1	Have	have	VBP
12350	4690	2	ready	ready	JJ
12350	4690	3	a	a	DT
12350	4690	4	warm	warm	JJ
12350	4690	5	oven	oven	NN
12350	4690	6	and	and	CC
12350	4690	7	bake	bake	VB
12350	4690	8	three	three	CD
12350	4690	9	-	-	HYPH
12350	4690	10	quarters	quarter	NNS
12350	4690	11	of	of	IN
12350	4690	12	an	an	DT
12350	4690	13	hour	hour	NN
12350	4690	14	.	.	.
12350	4691	1	GREEN	green	JJ
12350	4691	2	TREE	tree	NN
12350	4691	3	LAYER	layer	NN
12350	4691	4	CAKE	CAKE	NNS
12350	4691	5	AND	and	CC
12350	4691	6	ICING	ice	VBG
12350	4691	7	One	one	CD
12350	4691	8	cup	cup	NN
12350	4691	9	of	of	IN
12350	4691	10	granulated	granulate	VBN
12350	4691	11	sugar	sugar	NN
12350	4691	12	,	,	,
12350	4691	13	one	one	CD
12350	4691	14	-	-	HYPH
12350	4691	15	half	half	NN
12350	4691	16	cup	cup	NN
12350	4691	17	of	of	IN
12350	4691	18	butter	butter	NN
12350	4691	19	,	,	,
12350	4691	20	three	three	CD
12350	4691	21	eggs	egg	NNS
12350	4691	22	,	,	,
12350	4691	23	one	one	CD
12350	4691	24	cup	cup	NN
12350	4691	25	of	of	IN
12350	4691	26	milk	milk	NN
12350	4691	27	,	,	,
12350	4691	28	two	two	CD
12350	4691	29	and	and	CC
12350	4691	30	one	one	CD
12350	4691	31	-	-	HYPH
12350	4691	32	half	half	NN
12350	4691	33	scant	scant	JJ
12350	4691	34	cups	cup	NNS
12350	4691	35	of	of	IN
12350	4691	36	sifted	sift	VBN
12350	4691	37	flour	flour	NN
12350	4691	38	,	,	,
12350	4691	39	one	one	CD
12350	4691	40	teaspoon	teaspoon	NN
12350	4691	41	of	of	IN
12350	4691	42	vanilla	vanilla	NN
12350	4691	43	extract	extract	NN
12350	4691	44	,	,	,
12350	4691	45	two	two	CD
12350	4691	46	teaspoons	teaspoon	NNS
12350	4691	47	of	of	IN
12350	4691	48	baking	baking	NN
12350	4691	49	-	-	HYPH
12350	4691	50	powder	powder	NN
12350	4691	51	.	.	.
12350	4692	1	Cream	cream	VB
12350	4692	2	the	the	DT
12350	4692	3	butter	butter	NN
12350	4692	4	and	and	CC
12350	4692	5	sugar	sugar	NN
12350	4692	6	together	together	RB
12350	4692	7	as	as	IN
12350	4692	8	usual	usual	JJ
12350	4692	9	,	,	,
12350	4692	10	and	and	CC
12350	4692	11	then	then	RB
12350	4692	12	break	break	VB
12350	4692	13	in	in	RP
12350	4692	14	three	three	CD
12350	4692	15	eggs	egg	NNS
12350	4692	16	and	and	CC
12350	4692	17	beat	beat	VBD
12350	4692	18	until	until	IN
12350	4692	19	very	very	RB
12350	4692	20	creamy	creamy	JJ
12350	4692	21	.	.	.
12350	4693	1	Add	add	VB
12350	4693	2	the	the	DT
12350	4693	3	flour	flour	NN
12350	4693	4	and	and	CC
12350	4693	5	milk	milk	NN
12350	4693	6	alternately	alternately	RB
12350	4693	7	,	,	,
12350	4693	8	reserving	reserve	VBG
12350	4693	9	a	a	DT
12350	4693	10	little	little	JJ
12350	4693	11	of	of	IN
12350	4693	12	the	the	DT
12350	4693	13	flour	flour	NN
12350	4693	14	to	to	TO
12350	4693	15	add	add	VB
12350	4693	16	after	after	IN
12350	4693	17	the	the	DT
12350	4693	18	vanilla	vanilla	NN
12350	4693	19	and	and	CC
12350	4693	20	baking	baking	NN
12350	4693	21	-	-	HYPH
12350	4693	22	powder	powder	NN
12350	4693	23	.	.	.
12350	4694	1	Beat	beat	VB
12350	4694	2	well	well	RB
12350	4694	3	and	and	CC
12350	4694	4	bake	bake	VB
12350	4694	5	in	in	IN
12350	4694	6	layer	layer	NN
12350	4694	7	cake	cake	NN
12350	4694	8	tins	tin	NNS
12350	4694	9	.	.	.
12350	4695	1	The	the	DT
12350	4695	2	entire	entire	JJ
12350	4695	3	success	success	NN
12350	4695	4	and	and	CC
12350	4695	5	lightness	lightness	NN
12350	4695	6	of	of	IN
12350	4695	7	this	this	DT
12350	4695	8	cake	cake	NN
12350	4695	9	depends	depend	VBZ
12350	4695	10	upon	upon	IN
12350	4695	11	the	the	DT
12350	4695	12	beating	beating	NN
12350	4695	13	of	of	IN
12350	4695	14	the	the	DT
12350	4695	15	sugar	sugar	NN
12350	4695	16	,	,	,
12350	4695	17	butter	butter	NN
12350	4695	18	and	and	CC
12350	4695	19	eggs	egg	NNS
12350	4695	20	.	.	.
12350	4696	1	If	if	IN
12350	4696	2	these	these	DT
12350	4696	3	are	be	VBP
12350	4696	4	beaten	beat	VBN
12350	4696	5	long	long	RB
12350	4696	6	enough	enough	RB
12350	4696	7	they	-PRON-	PRP
12350	4696	8	will	will	MD
12350	4696	9	become	become	VB
12350	4696	10	as	as	IN
12350	4696	11	creamy	creamy	JJ
12350	4696	12	and	and	CC
12350	4696	13	fluffy	fluffy	JJ
12350	4696	14	as	as	IN
12350	4696	15	whipped	whip	VBN
12350	4696	16	cream	cream	NN
12350	4696	17	.	.	.
12350	4697	1	*	*	NFP
12350	4697	2	Icing	ice	VBG
12350	4697	3	for	for	IN
12350	4697	4	This	this	DT
12350	4697	5	Cake	Cake	NNP
12350	4697	6	.	.	.
12350	4698	1	*	*	NFP
12350	4698	2	--One	--one	NN
12350	4698	3	and	and	CC
12350	4698	4	one	one	CD
12350	4698	5	-	-	HYPH
12350	4698	6	half	half	NN
12350	4698	7	cups	cup	NNS
12350	4698	8	of	of	IN
12350	4698	9	confectioner	confectioner	NN
12350	4698	10	's	's	POS
12350	4698	11	sugar	sugar	NN
12350	4698	12	(	(	-LRB-
12350	4698	13	not	not	RB
12350	4698	14	powdered	powder	VBN
12350	4698	15	)	)	-RRB-
12350	4698	16	,	,	,
12350	4698	17	butter	butter	VB
12350	4698	18	the	the	DT
12350	4698	19	size	size	NN
12350	4698	20	of	of	IN
12350	4698	21	a	a	DT
12350	4698	22	large	large	JJ
12350	4698	23	egg	egg	NN
12350	4698	24	,	,	,
12350	4698	25	two	two	CD
12350	4698	26	tablespoons	tablespoon	NNS
12350	4698	27	of	of	IN
12350	4698	28	cocoa	cocoa	NN
12350	4698	29	,	,	,
12350	4698	30	one	one	CD
12350	4698	31	teaspoon	teaspoon	NN
12350	4698	32	of	of	IN
12350	4698	33	vanilla	vanilla	NN
12350	4698	34	,	,	,
12350	4698	35	moisten	moisten	VB
12350	4698	36	to	to	TO
12350	4698	37	make	make	VB
12350	4698	38	the	the	DT
12350	4698	39	mixture	mixture	NN
12350	4698	40	the	the	DT
12350	4698	41	consistence	consistence	NN
12350	4698	42	of	of	IN
12350	4698	43	very	very	RB
12350	4698	44	thick	thick	JJ
12350	4698	45	cream	cream	NN
12350	4698	46	.	.	.
12350	4699	1	Cream	cream	NN
12350	4699	2	or	or	CC
12350	4699	3	whipped	whip	VBN
12350	4699	4	cream	cream	NN
12350	4699	5	may	may	MD
12350	4699	6	be	be	VB
12350	4699	7	used	use	VBN
12350	4699	8	for	for	IN
12350	4699	9	the	the	DT
12350	4699	10	mixing	mixing	NN
12350	4699	11	,	,	,
12350	4699	12	but	but	CC
12350	4699	13	many	many	JJ
12350	4699	14	like	like	IN
12350	4699	15	this	this	DT
12350	4699	16	icing	icing	NN
12350	4699	17	when	when	WRB
12350	4699	18	made	make	VBN
12350	4699	19	with	with	IN
12350	4699	20	lukewarm	lukewarm	JJ
12350	4699	21	coffee	coffee	NN
12350	4699	22	.	.	.
12350	4700	1	The	the	DT
12350	4700	2	sugar	sugar	NN
12350	4700	3	and	and	CC
12350	4700	4	butter	butter	NN
12350	4700	5	are	be	VBP
12350	4700	6	creamed	cream	VBN
12350	4700	7	together	together	RB
12350	4700	8	thoroughly	thoroughly	RB
12350	4700	9	and	and	CC
12350	4700	10	then	then	RB
12350	4700	11	the	the	DT
12350	4700	12	cocoa	cocoa	NN
12350	4700	13	and	and	CC
12350	4700	14	vanilla	vanilla	NN
12350	4700	15	are	be	VBP
12350	4700	16	added	add	VBN
12350	4700	17	,	,	,
12350	4700	18	and	and	CC
12350	4700	19	lastly	lastly	RB
12350	4700	20	the	the	DT
12350	4700	21	cream	cream	NN
12350	4700	22	or	or	CC
12350	4700	23	coffee	coffee	NN
12350	4700	24	.	.	.
12350	4701	1	This	this	DT
12350	4701	2	is	be	VBZ
12350	4701	3	a	a	DT
12350	4701	4	good	good	JJ
12350	4701	5	imitation	imitation	NN
12350	4701	6	of	of	IN
12350	4701	7	German	german	JJ
12350	4701	8	tree	tree	NN
12350	4701	9	cake	cake	NN
12350	4701	10	.	.	.
12350	4702	1	The	the	DT
12350	4702	2	icing	icing	NN
12350	4702	3	on	on	IN
12350	4702	4	tree	tree	NN
12350	4702	5	cake	cake	NN
12350	4702	6	is	be	VBZ
12350	4702	7	an	an	DT
12350	4702	8	inch	inch	NN
12350	4702	9	thick	thick	JJ
12350	4702	10	,	,	,
12350	4702	11	and	and	CC
12350	4702	12	it	-PRON-	PRP
12350	4702	13	is	be	VBZ
12350	4702	14	marked	mark	VBN
12350	4702	15	to	to	TO
12350	4702	16	represent	represent	VB
12350	4702	17	the	the	DT
12350	4702	18	bark	bark	NN
12350	4702	19	of	of	IN
12350	4702	20	a	a	DT
12350	4702	21	tree	tree	NN
12350	4702	22	.	.	.
12350	4703	1	The	the	DT
12350	4703	2	way	way	NN
12350	4703	3	it	-PRON-	PRP
12350	4703	4	is	be	VBZ
12350	4703	5	served	serve	VBN
12350	4703	6	is	be	VBZ
12350	4703	7	with	with	IN
12350	4703	8	a	a	DT
12350	4703	9	little	little	JJ
12350	4703	10	green	green	JJ
12350	4703	11	candy	candy	NN
12350	4703	12	on	on	IN
12350	4703	13	it	-PRON-	PRP
12350	4703	14	,	,	,
12350	4703	15	and	and	CC
12350	4703	16	it	-PRON-	PRP
12350	4703	17	is	be	VBZ
12350	4703	18	really	really	RB
12350	4703	19	very	very	RB
12350	4703	20	delicious	delicious	JJ
12350	4703	21	although	although	IN
12350	4703	22	extremely	extremely	RB
12350	4703	23	rich	rich	JJ
12350	4703	24	.	.	.
12350	4704	1	The	the	DT
12350	4704	2	thicker	thick	JJR
12350	4704	3	or	or	CC
12350	4704	4	rather	rather	RB
12350	4704	5	firmer	firm	JJR
12350	4704	6	this	this	DT
12350	4704	7	icing	icing	NN
12350	4704	8	is	be	VBZ
12350	4704	9	,	,	,
12350	4704	10	the	the	DT
12350	4704	11	better	well	JJR
12350	4704	12	.	.	.
12350	4705	1	EGGLESS	eggless	RB
12350	4705	2	,	,	,
12350	4705	3	BUTTERLESS	BUTTERLESS	NNP
12350	4705	4	,	,	,
12350	4705	5	MILKLESS	MILKLESS	NNP
12350	4705	6	CAKE	CAKE	NNP
12350	4705	7	One	one	CD
12350	4705	8	package	package	NN
12350	4705	9	of	of	IN
12350	4705	10	seeded	seeded	JJ
12350	4705	11	raisins	raisin	NNS
12350	4705	12	,	,	,
12350	4705	13	two	two	CD
12350	4705	14	cups	cup	NNS
12350	4705	15	of	of	IN
12350	4705	16	sugar	sugar	NN
12350	4705	17	,	,	,
12350	4705	18	two	two	CD
12350	4705	19	cups	cup	NNS
12350	4705	20	of	of	IN
12350	4705	21	boiling	boil	VBG
12350	4705	22	water	water	NN
12350	4705	23	,	,	,
12350	4705	24	one	one	CD
12350	4705	25	teaspoon	teaspoon	NN
12350	4705	26	of	of	IN
12350	4705	27	cinnamon	cinnamon	NN
12350	4705	28	,	,	,
12350	4705	29	one	one	CD
12350	4705	30	teaspoon	teaspoon	NN
12350	4705	31	of	of	IN
12350	4705	32	cloves	clove	NNS
12350	4705	33	,	,	,
12350	4705	34	two	two	CD
12350	4705	35	tablespoons	tablespoon	NNS
12350	4705	36	of	of	IN
12350	4705	37	Crisco	Crisco	NNP
12350	4705	38	,	,	,
12350	4705	39	chicken	chicken	NN
12350	4705	40	schmalz	schmalz	NNS
12350	4705	41	or	or	CC
12350	4705	42	clarified	clarify	VBN
12350	4705	43	drippings	dripping	NNS
12350	4705	44	,	,	,
12350	4705	45	one	one	CD
12350	4705	46	-	-	HYPH
12350	4705	47	half	half	NN
12350	4705	48	teaspoon	teaspoon	NN
12350	4705	49	of	of	IN
12350	4705	50	salt	salt	NN
12350	4705	51	.	.	.
12350	4706	1	Boil	boil	VB
12350	4706	2	all	all	DT
12350	4706	3	together	together	RB
12350	4706	4	five	five	CD
12350	4706	5	minutes	minute	NNS
12350	4706	6	,	,	,
12350	4706	7	cool	cool	UH
12350	4706	8	,	,	,
12350	4706	9	add	add	VB
12350	4706	10	one	one	CD
12350	4706	11	teaspoon	teaspoon	NN
12350	4706	12	of	of	IN
12350	4706	13	soda	soda	NN
12350	4706	14	dissolved	dissolve	VBN
12350	4706	15	in	in	IN
12350	4706	16	water	water	NN
12350	4706	17	,	,	,
12350	4706	18	three	three	CD
12350	4706	19	cups	cup	NNS
12350	4706	20	of	of	IN
12350	4706	21	flour	flour	NN
12350	4706	22	.	.	.
12350	4707	1	Bake	bake	VB
12350	4707	2	forty	forty	CD
12350	4707	3	-	-	HYPH
12350	4707	4	five	five	CD
12350	4707	5	minutes	minute	NNS
12350	4707	6	,	,	,
12350	4707	7	make	make	VBP
12350	4707	8	two	two	CD
12350	4707	9	cakes	cake	NNS
12350	4707	10	in	in	IN
12350	4707	11	layer	layer	NN
12350	4707	12	pans	pan	NNS
12350	4707	13	.	.	.
12350	4708	1	APPLE	APPLE	NNP
12350	4708	2	JELLY	JELLY	NNP
12350	4708	3	CAKE	CAKE	NNP
12350	4708	4	Rub	Rub	NNP
12350	4708	5	one	one	CD
12350	4708	6	cup	cup	NN
12350	4708	7	of	of	IN
12350	4708	8	butter	butter	NN
12350	4708	9	and	and	CC
12350	4708	10	two	two	CD
12350	4708	11	cups	cup	NNS
12350	4708	12	of	of	IN
12350	4708	13	sugar	sugar	NN
12350	4708	14	to	to	IN
12350	4708	15	a	a	DT
12350	4708	16	cream	cream	NN
12350	4708	17	,	,	,
12350	4708	18	add	add	VB
12350	4708	19	four	four	CD
12350	4708	20	eggs	egg	NNS
12350	4708	21	,	,	,
12350	4708	22	whites	white	NNS
12350	4708	23	beaten	beat	VBN
12350	4708	24	separately	separately	RB
12350	4708	25	,	,	,
12350	4708	26	one	one	CD
12350	4708	27	cup	cup	NN
12350	4708	28	of	of	IN
12350	4708	29	milk	milk	NN
12350	4708	30	,	,	,
12350	4708	31	two	two	CD
12350	4708	32	teaspoons	teaspoon	NNS
12350	4708	33	of	of	IN
12350	4708	34	baking	baking	NN
12350	4708	35	-	-	HYPH
12350	4708	36	powder	powder	NN
12350	4708	37	and	and	CC
12350	4708	38	three	three	CD
12350	4708	39	and	and	CC
12350	4708	40	one	one	CD
12350	4708	41	-	-	HYPH
12350	4708	42	half	half	NN
12350	4708	43	cups	cup	NNS
12350	4708	44	of	of	IN
12350	4708	45	flour	flour	NN
12350	4708	46	.	.	.
12350	4709	1	Bake	bake	VB
12350	4709	2	in	in	IN
12350	4709	3	layer	layer	NN
12350	4709	4	tins	tin	NNS
12350	4709	5	.	.	.
12350	4710	1	*	*	NFP
12350	4710	2	Filling	fill	VBG
12350	4710	3	.	.	.
12350	4711	1	*	*	NFP
12350	4711	2	--Pare	--Pare	:
12350	4711	3	and	and	CC
12350	4711	4	grate	grate	VB
12350	4711	5	three	three	CD
12350	4711	6	large	large	JJ
12350	4711	7	apples	apple	NNS
12350	4711	8	(	(	-LRB-
12350	4711	9	"	"	``
12350	4711	10	Greenings	Greenings	NNP
12350	4711	11	"	"	''
12350	4711	12	preferred	preferred	JJ
12350	4711	13	)	)	-RRB-
12350	4711	14	,	,	,
12350	4711	15	the	the	DT
12350	4711	16	juice	juice	NN
12350	4711	17	and	and	CC
12350	4711	18	peel	peel	NN
12350	4711	19	of	of	IN
12350	4711	20	a	a	DT
12350	4711	21	lemon	lemon	NN
12350	4711	22	,	,	,
12350	4711	23	one	one	CD
12350	4711	24	cup	cup	NN
12350	4711	25	of	of	IN
12350	4711	26	sugar	sugar	NN
12350	4711	27	and	and	CC
12350	4711	28	one	one	CD
12350	4711	29	well	well	RB
12350	4711	30	-	-	HYPH
12350	4711	31	beaten	beat	VBN
12350	4711	32	egg	egg	NN
12350	4711	33	.	.	.
12350	4712	1	Put	put	VB
12350	4712	2	in	in	RP
12350	4712	3	ingredients	ingredient	NNS
12350	4712	4	together	together	RB
12350	4712	5	and	and	CC
12350	4712	6	boil	boil	VB
12350	4712	7	,	,	,
12350	4712	8	stirring	stir	VBG
12350	4712	9	constantly	constantly	RB
12350	4712	10	until	until	IN
12350	4712	11	thick	thick	JJ
12350	4712	12	.	.	.
12350	4713	1	Cool	cool	UH
12350	4713	2	and	and	CC
12350	4713	3	fill	fill	VB
12350	4713	4	in	in	IN
12350	4713	5	cake	cake	NN
12350	4713	6	.	.	.
12350	4714	1	CREAM	cream	NN
12350	4714	2	LAYER	layer	NN
12350	4714	3	CAKE	CAKE	NNS
12350	4714	4	Rub	rub	NN
12350	4714	5	one	one	CD
12350	4714	6	cup	cup	NN
12350	4714	7	of	of	IN
12350	4714	8	butter	butter	NN
12350	4714	9	and	and	CC
12350	4714	10	two	two	CD
12350	4714	11	scant	scant	JJ
12350	4714	12	cups	cup	NNS
12350	4714	13	of	of	IN
12350	4714	14	sugar	sugar	NN
12350	4714	15	to	to	IN
12350	4714	16	a	a	DT
12350	4714	17	cream	cream	NN
12350	4714	18	;	;	:
12350	4714	19	the	the	DT
12350	4714	20	yolks	yolk	NNS
12350	4714	21	of	of	IN
12350	4714	22	four	four	CD
12350	4714	23	eggs	egg	NNS
12350	4714	24	beaten	beat	VBN
12350	4714	25	in	in	IN
12350	4714	26	well	well	RB
12350	4714	27	,	,	,
12350	4714	28	add	add	VB
12350	4714	29	gradually	gradually	RB
12350	4714	30	one	one	CD
12350	4714	31	cup	cup	NN
12350	4714	32	of	of	IN
12350	4714	33	milk	milk	NN
12350	4714	34	and	and	CC
12350	4714	35	three	three	CD
12350	4714	36	cups	cup	NNS
12350	4714	37	of	of	IN
12350	4714	38	sifted	sift	VBN
12350	4714	39	flour	flour	NN
12350	4714	40	,	,	,
12350	4714	41	and	and	CC
12350	4714	42	add	add	VB
12350	4714	43	three	three	CD
12350	4714	44	teaspoons	teaspoon	NNS
12350	4714	45	of	of	IN
12350	4714	46	baking	baking	NN
12350	4714	47	-	-	HYPH
12350	4714	48	powder	powder	NN
12350	4714	49	in	in	IN
12350	4714	50	last	last	JJ
12350	4714	51	sifting	sifting	NN
12350	4714	52	;	;	:
12350	4714	53	put	put	VB
12350	4714	54	whites	white	NNS
12350	4714	55	in	in	IN
12350	4714	56	last	last	JJ
12350	4714	57	.	.	.
12350	4715	1	Bake	bake	VB
12350	4715	2	in	in	IN
12350	4715	3	layers	layer	NNS
12350	4715	4	as	as	IN
12350	4715	5	for	for	IN
12350	4715	6	jelly	jelly	NNP
12350	4715	7	cake	cake	NN
12350	4715	8	.	.	.
12350	4716	1	When	when	WRB
12350	4716	2	cold	cold	JJ
12350	4716	3	,	,	,
12350	4716	4	spread	spread	VBD
12350	4716	5	with	with	IN
12350	4716	6	the	the	DT
12350	4716	7	following	follow	VBG
12350	4716	8	filling	filling	NN
12350	4716	9	:	:	:
12350	4716	10	Moisten	moisten	VB
12350	4716	11	two	two	CD
12350	4716	12	tablespoons	tablespoon	NNS
12350	4716	13	of	of	IN
12350	4716	14	cornstarch	cornstarch	NN
12350	4716	15	with	with	IN
12350	4716	16	enough	enough	JJ
12350	4716	17	cold	cold	JJ
12350	4716	18	milk	milk	NN
12350	4716	19	to	to	TO
12350	4716	20	work	work	VB
12350	4716	21	it	-PRON-	PRP
12350	4716	22	into	into	IN
12350	4716	23	a	a	DT
12350	4716	24	paste	paste	NN
12350	4716	25	.	.	.
12350	4717	1	Scald	Scald	NNP
12350	4717	2	one	one	CD
12350	4717	3	-	-	HYPH
12350	4717	4	half	half	NN
12350	4717	5	pint	pint	NN
12350	4717	6	of	of	IN
12350	4717	7	milk	milk	NN
12350	4717	8	with	with	IN
12350	4717	9	one	one	CD
12350	4717	10	-	-	HYPH
12350	4717	11	half	half	NN
12350	4717	12	cup	cup	NN
12350	4717	13	of	of	IN
12350	4717	14	sugar	sugar	NN
12350	4717	15	and	and	CC
12350	4717	16	a	a	DT
12350	4717	17	pinch	pinch	NN
12350	4717	18	of	of	IN
12350	4717	19	salt	salt	NN
12350	4717	20	.	.	.
12350	4718	1	Beat	beat	VB
12350	4718	2	the	the	DT
12350	4718	3	yolks	yolk	NNS
12350	4718	4	of	of	IN
12350	4718	5	two	two	CD
12350	4718	6	eggs	egg	NNS
12350	4718	7	light	light	NN
12350	4718	8	;	;	:
12350	4718	9	add	add	VB
12350	4718	10	the	the	DT
12350	4718	11	cornstarch	cornstarch	NN
12350	4718	12	to	to	IN
12350	4718	13	this	this	DT
12350	4718	14	,	,	,
12350	4718	15	and	and	CC
12350	4718	16	as	as	RB
12350	4718	17	soon	soon	RB
12350	4718	18	as	as	IN
12350	4718	19	the	the	DT
12350	4718	20	milk	milk	NN
12350	4718	21	is	be	VBZ
12350	4718	22	scalded	scald	VBN
12350	4718	23	pour	pour	NN
12350	4718	24	in	in	IN
12350	4718	25	the	the	DT
12350	4718	26	mixture	mixture	NN
12350	4718	27	gradually	gradually	RB
12350	4718	28	,	,	,
12350	4718	29	stirring	stir	VBG
12350	4718	30	constantly	constantly	RB
12350	4718	31	until	until	IN
12350	4718	32	thick	thick	JJ
12350	4718	33	.	.	.
12350	4719	1	Drop	drop	VB
12350	4719	2	in	in	IN
12350	4719	3	one	one	CD
12350	4719	4	teaspoon	teaspoon	NN
12350	4719	5	of	of	IN
12350	4719	6	sweet	sweet	JJ
12350	4719	7	butter	butter	NN
12350	4719	8	,	,	,
12350	4719	9	and	and	CC
12350	4719	10	when	when	WRB
12350	4719	11	this	this	DT
12350	4719	12	is	be	VBZ
12350	4719	13	mixed	mixed	JJ
12350	4719	14	in	in	RP
12350	4719	15	,	,	,
12350	4719	16	set	set	VBN
12350	4719	17	away	away	RB
12350	4719	18	until	until	IN
12350	4719	19	cool	cool	JJ
12350	4719	20	.	.	.
12350	4720	1	Spread	Spread	VBN
12350	4720	2	between	between	IN
12350	4720	3	layers	layer	NNS
12350	4720	4	.	.	.
12350	4721	1	COCOANUT	COCOANUT	NNS
12350	4721	2	LAYER	LAYER	NNP
12350	4721	3	CAKE	CAKE	NNS
12350	4721	4	Rub	Rub	NNP
12350	4721	5	to	to	IN
12350	4721	6	a	a	DT
12350	4721	7	cream	cream	NN
12350	4721	8	one	one	CD
12350	4721	9	-	-	HYPH
12350	4721	10	half	half	NN
12350	4721	11	cup	cup	NN
12350	4721	12	of	of	IN
12350	4721	13	butter	butter	NN
12350	4721	14	and	and	CC
12350	4721	15	one	one	CD
12350	4721	16	and	and	CC
12350	4721	17	one	one	CD
12350	4721	18	-	-	HYPH
12350	4721	19	half	half	NN
12350	4721	20	cups	cup	NNS
12350	4721	21	of	of	IN
12350	4721	22	pulverized	pulverized	JJ
12350	4721	23	sugar	sugar	NN
12350	4721	24	.	.	.
12350	4722	1	Add	add	VB
12350	4722	2	gradually	gradually	RB
12350	4722	3	three	three	CD
12350	4722	4	eggs	egg	NNS
12350	4722	5	,	,	,
12350	4722	6	one	one	CD
12350	4722	7	-	-	HYPH
12350	4722	8	half	half	NN
12350	4722	9	cup	cup	NN
12350	4722	10	of	of	IN
12350	4722	11	milk	milk	NN
12350	4722	12	and	and	CC
12350	4722	13	two	two	CD
12350	4722	14	cups	cup	NNS
12350	4722	15	of	of	IN
12350	4722	16	flour	flour	NN
12350	4722	17	,	,	,
12350	4722	18	adding	add	VBG
12350	4722	19	two	two	CD
12350	4722	20	teaspoons	teaspoon	NNS
12350	4722	21	of	of	IN
12350	4722	22	baking	baking	NN
12350	4722	23	-	-	HYPH
12350	4722	24	powder	powder	NN
12350	4722	25	in	in	IN
12350	4722	26	last	last	JJ
12350	4722	27	sifting	sifting	NN
12350	4722	28	.	.	.
12350	4723	1	Bake	bake	VB
12350	4723	2	in	in	IN
12350	4723	3	layers	layer	NNS
12350	4723	4	.	.	.
12350	4724	1	*	*	NFP
12350	4724	2	Filling	fill	VBG
12350	4724	3	.	.	.
12350	4725	1	*	*	NFP
12350	4725	2	--One	--one	FW
12350	4725	3	grated	grate	VBD
12350	4725	4	cocoanut	cocoanut	NNP
12350	4725	5	and	and	CC
12350	4725	6	all	all	DT
12350	4725	7	of	of	IN
12350	4725	8	its	-PRON-	PRP$
12350	4725	9	milk	milk	NN
12350	4725	10	,	,	,
12350	4725	11	to	to	IN
12350	4725	12	half	half	NN
12350	4725	13	of	of	IN
12350	4725	14	which	which	WDT
12350	4725	15	add	add	VBP
12350	4725	16	the	the	DT
12350	4725	17	beaten	beat	VBN
12350	4725	18	whites	white	NNS
12350	4725	19	of	of	IN
12350	4725	20	two	two	CD
12350	4725	21	eggs	egg	NNS
12350	4725	22	and	and	CC
12350	4725	23	one	one	CD
12350	4725	24	cup	cup	NN
12350	4725	25	of	of	IN
12350	4725	26	powdered	powdered	JJ
12350	4725	27	sugar	sugar	NN
12350	4725	28	.	.	.
12350	4726	1	Lay	lay	VB
12350	4726	2	this	this	DT
12350	4726	3	between	between	IN
12350	4726	4	the	the	DT
12350	4726	5	layers	layer	NNS
12350	4726	6	.	.	.
12350	4727	1	Mix	mix	VB
12350	4727	2	with	with	IN
12350	4727	3	the	the	DT
12350	4727	4	other	other	JJ
12350	4727	5	half	half	NN
12350	4727	6	of	of	IN
12350	4727	7	the	the	DT
12350	4727	8	grated	grate	VBN
12350	4727	9	cocoanut	cocoanut	NN
12350	4727	10	five	five	CD
12350	4727	11	tablespoons	tablespoon	NNS
12350	4727	12	of	of	IN
12350	4727	13	powdered	powdered	JJ
12350	4727	14	sugar	sugar	NN
12350	4727	15	and	and	CC
12350	4727	16	strew	strew	VBD
12350	4727	17	thickly	thickly	RB
12350	4727	18	on	on	IN
12350	4727	19	top	top	NN
12350	4727	20	of	of	IN
12350	4727	21	cake	cake	NN
12350	4727	22	,	,	,
12350	4727	23	which	which	WDT
12350	4727	24	has	have	VBZ
12350	4727	25	been	be	VBN
12350	4727	26	previously	previously	RB
12350	4727	27	iced	ice	VBN
12350	4727	28	.	.	.
12350	4728	1	CHOCOLATE	chocolate	NN
12350	4728	2	LAYER	layer	NN
12350	4728	3	CAKE	CAKE	NNS
12350	4728	4	Stir	Stir	NNP
12350	4728	5	one	one	CD
12350	4728	6	scant	scant	JJ
12350	4728	7	half	half	JJ
12350	4728	8	cup	cup	NN
12350	4728	9	of	of	IN
12350	4728	10	butter	butter	NN
12350	4728	11	to	to	IN
12350	4728	12	a	a	DT
12350	4728	13	cream	cream	NN
12350	4728	14	with	with	IN
12350	4728	15	one	one	CD
12350	4728	16	cup	cup	NN
12350	4728	17	of	of	IN
12350	4728	18	sugar	sugar	NN
12350	4728	19	.	.	.
12350	4729	1	Add	add	VB
12350	4729	2	alternately	alternately	RB
12350	4729	3	one	one	CD
12350	4729	4	-	-	HYPH
12350	4729	5	half	half	NN
12350	4729	6	cup	cup	NN
12350	4729	7	of	of	IN
12350	4729	8	sweet	sweet	JJ
12350	4729	9	milk	milk	NN
12350	4729	10	,	,	,
12350	4729	11	yolks	yolk	NNS
12350	4729	12	of	of	IN
12350	4729	13	two	two	CD
12350	4729	14	eggs	egg	NNS
12350	4729	15	which	which	WDT
12350	4729	16	you	-PRON-	PRP
12350	4729	17	have	have	VBP
12350	4729	18	previously	previously	RB
12350	4729	19	beaten	beat	VBN
12350	4729	20	until	until	IN
12350	4729	21	quite	quite	RB
12350	4729	22	light	light	NN
12350	4729	23	,	,	,
12350	4729	24	add	add	VB
12350	4729	25	whites	white	NNS
12350	4729	26	of	of	IN
12350	4729	27	two	two	CD
12350	4729	28	,	,	,
12350	4729	29	and	and	CC
12350	4729	30	one	one	CD
12350	4729	31	-	-	HYPH
12350	4729	32	half	half	NN
12350	4729	33	cup	cup	NN
12350	4729	34	of	of	IN
12350	4729	35	sifted	sift	VBN
12350	4729	36	flour	flour	NN
12350	4729	37	.	.	.
12350	4730	1	Make	make	VB
12350	4730	2	a	a	DT
12350	4730	3	custard	custard	NN
12350	4730	4	of	of	IN
12350	4730	5	one	one	CD
12350	4730	6	-	-	HYPH
12350	4730	7	half	half	NN
12350	4730	8	cup	cup	NN
12350	4730	9	of	of	IN
12350	4730	10	milk	milk	NN
12350	4730	11	,	,	,
12350	4730	12	with	with	IN
12350	4730	13	one	one	CD
12350	4730	14	cup	cup	NN
12350	4730	15	of	of	IN
12350	4730	16	grated	grate	VBN
12350	4730	17	chocolate	chocolate	NN
12350	4730	18	,	,	,
12350	4730	19	one	one	CD
12350	4730	20	-	-	HYPH
12350	4730	21	half	half	NN
12350	4730	22	cup	cup	NN
12350	4730	23	of	of	IN
12350	4730	24	granulated	granulate	VBN
12350	4730	25	sugar	sugar	NN
12350	4730	26	;	;	:
12350	4730	27	boil	boil	VB
12350	4730	28	until	until	IN
12350	4730	29	thick	thick	JJ
12350	4730	30	,	,	,
12350	4730	31	add	add	VB
12350	4730	32	the	the	DT
12350	4730	33	yolk	yolk	NN
12350	4730	34	of	of	IN
12350	4730	35	one	one	CD
12350	4730	36	egg	egg	NN
12350	4730	37	,	,	,
12350	4730	38	then	then	RB
12350	4730	39	remove	remove	VB
12350	4730	40	from	from	IN
12350	4730	41	the	the	DT
12350	4730	42	fire	fire	NN
12350	4730	43	;	;	:
12350	4730	44	stir	stir	VB
12350	4730	45	until	until	IN
12350	4730	46	cool	cool	JJ
12350	4730	47	,	,	,
12350	4730	48	add	add	VB
12350	4730	49	this	this	DT
12350	4730	50	to	to	IN
12350	4730	51	the	the	DT
12350	4730	52	cake	cake	NN
12350	4730	53	batter	batter	NN
12350	4730	54	,	,	,
12350	4730	55	add	add	VB
12350	4730	56	one	one	CD
12350	4730	57	and	and	CC
12350	4730	58	one	one	CD
12350	4730	59	-	-	HYPH
12350	4730	60	half	half	NN
12350	4730	61	cups	cup	NNS
12350	4730	62	of	of	IN
12350	4730	63	sifted	sift	VBN
12350	4730	64	flour	flour	NN
12350	4730	65	,	,	,
12350	4730	66	two	two	CD
12350	4730	67	teaspoons	teaspoon	NNS
12350	4730	68	of	of	IN
12350	4730	69	baking	baking	NN
12350	4730	70	-	-	HYPH
12350	4730	71	powder	powder	NN
12350	4730	72	and	and	CC
12350	4730	73	one	one	CD
12350	4730	74	of	of	IN
12350	4730	75	vanilla	vanilla	NN
12350	4730	76	flavoring	flavoring	NN
12350	4730	77	.	.	.
12350	4731	1	Bake	bake	VB
12350	4731	2	in	in	IN
12350	4731	3	layers	layer	NNS
12350	4731	4	and	and	CC
12350	4731	5	ice	ice	NN
12350	4731	6	between	between	IN
12350	4731	7	and	and	CC
12350	4731	8	on	on	IN
12350	4731	9	top	top	NN
12350	4731	10	with	with	IN
12350	4731	11	plain	plain	JJ
12350	4731	12	white	white	JJ
12350	4731	13	icing	icing	NN
12350	4731	14	flavored	flavor	VBN
12350	4731	15	to	to	TO
12350	4731	16	taste	taste	VB
12350	4731	17	.	.	.
12350	4732	1	You	-PRON-	PRP
12350	4732	2	may	may	MD
12350	4732	3	substitute	substitute	VB
12350	4732	4	almond	almond	NN
12350	4732	5	or	or	CC
12350	4732	6	colored	color	VBN
12350	4732	7	icing	icing	NN
12350	4732	8	.	.	.
12350	4733	1	CARAMEL	CARAMEL	NNP
12350	4733	2	LAYER	layer	NN
12350	4733	3	CAKE	CAKE	NNS
12350	4733	4	Place	place	NN
12350	4733	5	one	one	CD
12350	4733	6	-	-	HYPH
12350	4733	7	half	half	NN
12350	4733	8	cup	cup	NN
12350	4733	9	of	of	IN
12350	4733	10	sugar	sugar	NN
12350	4733	11	in	in	IN
12350	4733	12	pan	pan	NN
12350	4733	13	over	over	IN
12350	4733	14	fire	fire	NN
12350	4733	15	.	.	.
12350	4734	1	Stir	stir	VB
12350	4734	2	until	until	IN
12350	4734	3	liquid	liquid	NN
12350	4734	4	smokes	smoke	NNS
12350	4734	5	and	and	CC
12350	4734	6	burns	burn	NNS
12350	4734	7	brown	brown	NNP
12350	4734	8	.	.	.
12350	4735	1	Add	add	VB
12350	4735	2	one	one	CD
12350	4735	3	-	-	HYPH
12350	4735	4	half	half	NN
12350	4735	5	cup	cup	NN
12350	4735	6	of	of	IN
12350	4735	7	boiling	boil	VBG
12350	4735	8	water	water	NN
12350	4735	9	and	and	CC
12350	4735	10	cook	cook	VB
12350	4735	11	into	into	IN
12350	4735	12	syrup	syrup	NN
12350	4735	13	.	.	.
12350	4736	1	Take	take	VB
12350	4736	2	one	one	CD
12350	4736	3	cup	cup	NN
12350	4736	4	butter	butter	NN
12350	4736	5	,	,	,
12350	4736	6	one	one	CD
12350	4736	7	and	and	CC
12350	4736	8	one	one	CD
12350	4736	9	-	-	HYPH
12350	4736	10	half	half	NN
12350	4736	11	cups	cup	NNS
12350	4736	12	of	of	IN
12350	4736	13	sugar	sugar	NN
12350	4736	14	,	,	,
12350	4736	15	yolks	yolk	NNS
12350	4736	16	of	of	IN
12350	4736	17	two	two	CD
12350	4736	18	eggs	egg	NNS
12350	4736	19	,	,	,
12350	4736	20	over	over	IN
12350	4736	21	one	one	CD
12350	4736	22	cup	cup	NN
12350	4736	23	of	of	IN
12350	4736	24	water	water	NN
12350	4736	25	and	and	CC
12350	4736	26	two	two	CD
12350	4736	27	cups	cup	NNS
12350	4736	28	of	of	IN
12350	4736	29	flour	flour	NN
12350	4736	30	.	.	.
12350	4737	1	Beat	beat	VB
12350	4737	2	all	all	DT
12350	4737	3	thoroughly	thoroughly	RB
12350	4737	4	.	.	.
12350	4738	1	Add	add	VB
12350	4738	2	enough	enough	NN
12350	4738	3	of	of	IN
12350	4738	4	the	the	DT
12350	4738	5	burnt	burn	VBN
12350	4738	6	sugar	sugar	NN
12350	4738	7	to	to	TO
12350	4738	8	flavor	flavor	VB
12350	4738	9	,	,	,
12350	4738	10	also	also	RB
12350	4738	11	one	one	CD
12350	4738	12	teaspoon	teaspoon	NN
12350	4738	13	of	of	IN
12350	4738	14	vanilla	vanilla	NN
12350	4738	15	,	,	,
12350	4738	16	another	another	DT
12350	4738	17	half	half	JJ
12350	4738	18	cup	cup	NN
12350	4738	19	of	of	IN
12350	4738	20	flour	flour	NN
12350	4738	21	,	,	,
12350	4738	22	two	two	CD
12350	4738	23	teaspoons	teaspoon	NNS
12350	4738	24	of	of	IN
12350	4738	25	baking	baking	NN
12350	4738	26	-	-	HYPH
12350	4738	27	powder	powder	NN
12350	4738	28	and	and	CC
12350	4738	29	whites	white	NNS
12350	4738	30	of	of	IN
12350	4738	31	two	two	CD
12350	4738	32	eggs	egg	NNS
12350	4738	33	.	.	.
12350	4739	1	Bake	bake	VB
12350	4739	2	in	in	RP
12350	4739	3	two	two	CD
12350	4739	4	layers	layer	NNS
12350	4739	5	,	,	,
12350	4739	6	using	use	VBG
12350	4739	7	remainder	remainder	NN
12350	4739	8	of	of	IN
12350	4739	9	burnt	burn	VBN
12350	4739	10	sugar	sugar	NN
12350	4739	11	for	for	IN
12350	4739	12	icing	ice	VBG
12350	4739	13	.	.	.
12350	4740	1	HUCKLEBERRY	huckleberry	NN
12350	4740	2	CAKE	CAKE	NNS
12350	4740	3	Stir	Stir	NNP
12350	4740	4	to	to	IN
12350	4740	5	a	a	DT
12350	4740	6	cream	cream	NN
12350	4740	7	one	one	CD
12350	4740	8	cup	cup	NN
12350	4740	9	of	of	IN
12350	4740	10	butter	butter	NN
12350	4740	11	and	and	CC
12350	4740	12	two	two	CD
12350	4740	13	cups	cup	NNS
12350	4740	14	of	of	IN
12350	4740	15	powdered	powdered	JJ
12350	4740	16	sugar	sugar	NN
12350	4740	17	and	and	CC
12350	4740	18	add	add	VB
12350	4740	19	gradually	gradually	RB
12350	4740	20	the	the	DT
12350	4740	21	yolks	yolk	NNS
12350	4740	22	of	of	IN
12350	4740	23	four	four	CD
12350	4740	24	eggs	egg	NNS
12350	4740	25	.	.	.
12350	4741	1	Sift	sift	VB
12350	4741	2	into	into	IN
12350	4741	3	this	this	DT
12350	4741	4	three	three	CD
12350	4741	5	cups	cup	NNS
12350	4741	6	of	of	IN
12350	4741	7	flour	flour	NN
12350	4741	8	,	,	,
12350	4741	9	adding	add	VBG
12350	4741	10	two	two	CD
12350	4741	11	teaspoons	teaspoon	NNS
12350	4741	12	of	of	IN
12350	4741	13	baking	baking	NN
12350	4741	14	-	-	HYPH
12350	4741	15	powder	powder	NN
12350	4741	16	in	in	IN
12350	4741	17	the	the	DT
12350	4741	18	last	last	JJ
12350	4741	19	sifting	sifting	NN
12350	4741	20	and	and	CC
12350	4741	21	add	add	VB
12350	4741	22	one	one	CD
12350	4741	23	cup	cup	NN
12350	4741	24	of	of	IN
12350	4741	25	sweet	sweet	JJ
12350	4741	26	milk	milk	NN
12350	4741	27	alternately	alternately	RB
12350	4741	28	with	with	IN
12350	4741	29	the	the	DT
12350	4741	30	flour	flour	NN
12350	4741	31	to	to	IN
12350	4741	32	the	the	DT
12350	4741	33	creamed	creamed	JJ
12350	4741	34	butter	butter	NN
12350	4741	35	,	,	,
12350	4741	36	sugar	sugar	NN
12350	4741	37	and	and	CC
12350	4741	38	yolks	yolk	NNS
12350	4741	39	.	.	.
12350	4742	1	Spice	spice	VB
12350	4742	2	with	with	IN
12350	4742	3	one	one	CD
12350	4742	4	teaspoon	teaspoon	NN
12350	4742	5	of	of	IN
12350	4742	6	cinnamon	cinnamon	NN
12350	4742	7	and	and	CC
12350	4742	8	add	add	VB
12350	4742	9	the	the	DT
12350	4742	10	stiff	stiff	RB
12350	4742	11	-	-	HYPH
12350	4742	12	beaten	beat	VBN
12350	4742	13	whites	white	NNS
12350	4742	14	of	of	IN
12350	4742	15	the	the	DT
12350	4742	16	eggs	egg	NNS
12350	4742	17	.	.	.
12350	4743	1	Lastly	lastly	RB
12350	4743	2	,	,	,
12350	4743	3	stir	stir	VB
12350	4743	4	in	in	IN
12350	4743	5	two	two	CD
12350	4743	6	cups	cup	NNS
12350	4743	7	of	of	IN
12350	4743	8	huckleberries	huckleberry	NNS
12350	4743	9	which	which	WDT
12350	4743	10	have	have	VBP
12350	4743	11	been	be	VBN
12350	4743	12	carefully	carefully	RB
12350	4743	13	picked	pick	VBN
12350	4743	14	over	over	RP
12350	4743	15	and	and	CC
12350	4743	16	well	well	RB
12350	4743	17	dredged	dredge	VBN
12350	4743	18	with	with	IN
12350	4743	19	flour	flour	NN
12350	4743	20	.	.	.
12350	4744	1	Be	be	VB
12350	4744	2	careful	careful	JJ
12350	4744	3	in	in	IN
12350	4744	4	stirring	stir	VBG
12350	4744	5	in	in	IN
12350	4744	6	the	the	DT
12350	4744	7	huckleberries	huckleberry	NNS
12350	4744	8	that	that	WDT
12350	4744	9	you	-PRON-	PRP
12350	4744	10	do	do	VBP
12350	4744	11	not	not	RB
12350	4744	12	bruise	bruise	VB
12350	4744	13	them	-PRON-	PRP
12350	4744	14	.	.	.
12350	4745	1	You	-PRON-	PRP
12350	4745	2	will	will	MD
12350	4745	3	find	find	VB
12350	4745	4	a	a	DT
12350	4745	5	wooden	wooden	JJ
12350	4745	6	spoon	spoon	NN
12350	4745	7	the	the	DT
12350	4745	8	best	good	JJS
12350	4745	9	for	for	IN
12350	4745	10	this	this	DT
12350	4745	11	purpose	purpose	NN
12350	4745	12	,	,	,
12350	4745	13	the	the	DT
12350	4745	14	edges	edge	NNS
12350	4745	15	not	not	RB
12350	4745	16	being	be	VBG
12350	4745	17	so	so	RB
12350	4745	18	sharp	sharp	JJ
12350	4745	19	.	.	.
12350	4746	1	Bake	bake	VB
12350	4746	2	in	in	RP
12350	4746	3	a	a	DT
12350	4746	4	moderately	moderately	RB
12350	4746	5	hot	hot	JJ
12350	4746	6	oven	oven	NN
12350	4746	7	;	;	:
12350	4746	8	try	try	VB
12350	4746	9	with	with	IN
12350	4746	10	a	a	DT
12350	4746	11	straw	straw	NN
12350	4746	12	,	,	,
12350	4746	13	if	if	IN
12350	4746	14	it	-PRON-	PRP
12350	4746	15	comes	come	VBZ
12350	4746	16	out	out	RP
12350	4746	17	clean	clean	JJ
12350	4746	18	,	,	,
12350	4746	19	your	-PRON-	PRP$
12350	4746	20	cake	cake	NN
12350	4746	21	is	be	VBZ
12350	4746	22	baked	bake	VBN
12350	4746	23	.	.	.
12350	4747	1	This	this	DT
12350	4747	2	will	will	MD
12350	4747	3	keep	keep	VB
12350	4747	4	fresh	fresh	JJ
12350	4747	5	for	for	IN
12350	4747	6	a	a	DT
12350	4747	7	long	long	JJ
12350	4747	8	while	while	NN
12350	4747	9	.	.	.
12350	4748	1	CREAM	cream	NN
12350	4748	2	PUFFS	puffs	NN
12350	4748	3	One	one	CD
12350	4748	4	cup	cup	NN
12350	4748	5	of	of	IN
12350	4748	6	hot	hot	JJ
12350	4748	7	water	water	NN
12350	4748	8	,	,	,
12350	4748	9	one	one	CD
12350	4748	10	-	-	HYPH
12350	4748	11	half	half	NN
12350	4748	12	cup	cup	NN
12350	4748	13	of	of	IN
12350	4748	14	butter	butter	NN
12350	4748	15	;	;	:
12350	4748	16	boil	boil	VB
12350	4748	17	together	together	RB
12350	4748	18	,	,	,
12350	4748	19	and	and	CC
12350	4748	20	while	while	IN
12350	4748	21	boiling	boil	VBG
12350	4748	22	stir	stir	NN
12350	4748	23	in	in	IN
12350	4748	24	one	one	CD
12350	4748	25	cup	cup	NN
12350	4748	26	of	of	IN
12350	4748	27	sifted	sift	VBN
12350	4748	28	flour	flour	NN
12350	4748	29	dry	dry	JJ
12350	4748	30	;	;	:
12350	4748	31	take	take	VB
12350	4748	32	from	from	IN
12350	4748	33	the	the	DT
12350	4748	34	stove	stove	NN
12350	4748	35	and	and	CC
12350	4748	36	stir	stir	VB
12350	4748	37	to	to	IN
12350	4748	38	a	a	DT
12350	4748	39	thin	thin	JJ
12350	4748	40	paste	paste	NN
12350	4748	41	,	,	,
12350	4748	42	and	and	CC
12350	4748	43	after	after	IN
12350	4748	44	this	this	DT
12350	4748	45	cools	cool	NNS
12350	4748	46	add	add	VBP
12350	4748	47	three	three	CD
12350	4748	48	eggs	egg	NNS
12350	4748	49	unbeaten	unbeaten	JJ
12350	4748	50	,	,	,
12350	4748	51	and	and	CC
12350	4748	52	stir	stir	VBP
12350	4748	53	vigorously	vigorously	RB
12350	4748	54	for	for	IN
12350	4748	55	five	five	CD
12350	4748	56	minutes	minute	NNS
12350	4748	57	.	.	.
12350	4749	1	Drop	drop	VB
12350	4749	2	in	in	IN
12350	4749	3	tablespoonfuls	tablespoonful	NNS
12350	4749	4	on	on	IN
12350	4749	5	a	a	DT
12350	4749	6	buttered	butter	VBN
12350	4749	7	tin	tin	NN
12350	4749	8	and	and	CC
12350	4749	9	bake	bake	NN
12350	4749	10	in	in	RP
12350	4749	11	a	a	DT
12350	4749	12	quick	quick	JJ
12350	4749	13	oven	oven	JJ
12350	4749	14	twenty	twenty	CD
12350	4749	15	-	-	HYPH
12350	4749	16	five	five	CD
12350	4749	17	minutes	minute	NNS
12350	4749	18	,	,	,
12350	4749	19	opening	open	VBG
12350	4749	20	the	the	DT
12350	4749	21	oven	oven	JJ
12350	4749	22	door	door	NN
12350	4749	23	no	no	RB
12350	4749	24	oftener	oftener	RB
12350	4749	25	than	than	IN
12350	4749	26	is	be	VBZ
12350	4749	27	absolutely	absolutely	RB
12350	4749	28	necessary	necessary	JJ
12350	4749	29	,	,	,
12350	4749	30	and	and	CC
12350	4749	31	being	be	VBG
12350	4749	32	careful	careful	JJ
12350	4749	33	that	that	IN
12350	4749	34	they	-PRON-	PRP
12350	4749	35	do	do	VBP
12350	4749	36	not	not	RB
12350	4749	37	touch	touch	VB
12350	4749	38	each	each	DT
12350	4749	39	other	other	JJ
12350	4749	40	in	in	IN
12350	4749	41	the	the	DT
12350	4749	42	pan	pan	NN
12350	4749	43	.	.	.
12350	4750	1	This	this	DT
12350	4750	2	amount	amount	NN
12350	4750	3	will	will	MD
12350	4750	4	make	make	VB
12350	4750	5	twelve	twelve	CD
12350	4750	6	puffs	puff	NNS
12350	4750	7	.	.	.
12350	4751	1	Cream	cream	NN
12350	4751	2	for	for	IN
12350	4751	3	puffs	puff	NNS
12350	4751	4	:	:	:
12350	4751	5	one	one	CD
12350	4751	6	cup	cup	NN
12350	4751	7	of	of	IN
12350	4751	8	milk	milk	NN
12350	4751	9	,	,	,
12350	4751	10	one	one	CD
12350	4751	11	cup	cup	NN
12350	4751	12	of	of	IN
12350	4751	13	sugar	sugar	NN
12350	4751	14	,	,	,
12350	4751	15	one	one	CD
12350	4751	16	egg	egg	NN
12350	4751	17	,	,	,
12350	4751	18	three	three	CD
12350	4751	19	tablespoons	tablespoon	NNS
12350	4751	20	of	of	IN
12350	4751	21	flour	flour	NN
12350	4751	22	,	,	,
12350	4751	23	vanilla	vanilla	NN
12350	4751	24	to	to	TO
12350	4751	25	flavor	flavor	NN
12350	4751	26	.	.	.
12350	4752	1	Stir	stir	VB
12350	4752	2	the	the	DT
12350	4752	3	flour	flour	NN
12350	4752	4	in	in	IN
12350	4752	5	a	a	DT
12350	4752	6	little	little	JJ
12350	4752	7	of	of	IN
12350	4752	8	the	the	DT
12350	4752	9	milk	milk	NN
12350	4752	10	;	;	:
12350	4752	11	boil	boil	VB
12350	4752	12	the	the	DT
12350	4752	13	rest	rest	NN
12350	4752	14	,	,	,
12350	4752	15	turn	turn	VB
12350	4752	16	this	this	DT
12350	4752	17	in	in	RP
12350	4752	18	and	and	CC
12350	4752	19	stir	stir	VB
12350	4752	20	until	until	IN
12350	4752	21	the	the	DT
12350	4752	22	whole	whole	JJ
12350	4752	23	thickens	thicken	NNS
12350	4752	24	.	.	.
12350	4753	1	When	when	WRB
12350	4753	2	both	both	CC
12350	4753	3	this	this	DT
12350	4753	4	and	and	CC
12350	4753	5	the	the	DT
12350	4753	6	puffs	puff	NNS
12350	4753	7	are	be	VBP
12350	4753	8	cool	cool	JJ
12350	4753	9	open	open	JJ
12350	4753	10	the	the	DT
12350	4753	11	puff	puff	NN
12350	4753	12	a	a	DT
12350	4753	13	little	little	JJ
12350	4753	14	way	way	NN
12350	4753	15	with	with	IN
12350	4753	16	a	a	DT
12350	4753	17	sharp	sharp	JJ
12350	4753	18	knife	knife	NN
12350	4753	19	and	and	CC
12350	4753	20	fill	fill	VB
12350	4753	21	them	-PRON-	PRP
12350	4753	22	with	with	IN
12350	4753	23	the	the	DT
12350	4753	24	cream	cream	NN
12350	4753	25	.	.	.
12350	4754	1	CHOCOLATE	chocolate	NN
12350	4754	2	ECLAIRS	eclairs	NN
12350	4754	3	To	to	TO
12350	4754	4	make	make	VB
12350	4754	5	éclairs	éclair	NNS
12350	4754	6	spread	spread	VB
12350	4754	7	the	the	DT
12350	4754	8	batter	batter	NN
12350	4754	9	,	,	,
12350	4754	10	prepared	prepare	VBD
12350	4754	11	as	as	IN
12350	4754	12	in	in	IN
12350	4754	13	foregoing	foregoing	JJ
12350	4754	14	recipe	recipe	NN
12350	4754	15	,	,	,
12350	4754	16	in	in	IN
12350	4754	17	long	long	JJ
12350	4754	18	ovals	oval	NNS
12350	4754	19	and	and	CC
12350	4754	20	when	when	WRB
12350	4754	21	done	do	VBN
12350	4754	22	cover	cover	NN
12350	4754	23	with	with	IN
12350	4754	24	plain	plain	JJ
12350	4754	25	or	or	CC
12350	4754	26	chocolate	chocolate	NN
12350	4754	27	frosting	frosting	NN
12350	4754	28	,	,	,
12350	4754	29	as	as	IN
12350	4754	30	follows	follow	VBZ
12350	4754	31	:	:	:
12350	4754	32	Boil	Boil	NNP
12350	4754	33	one	one	CD
12350	4754	34	cup	cup	NN
12350	4754	35	of	of	IN
12350	4754	36	brown	brown	JJ
12350	4754	37	sugar	sugar	NN
12350	4754	38	with	with	IN
12350	4754	39	one	one	CD
12350	4754	40	-	-	HYPH
12350	4754	41	half	half	NN
12350	4754	42	cup	cup	NN
12350	4754	43	of	of	IN
12350	4754	44	molasses	molasse	NNS
12350	4754	45	,	,	,
12350	4754	46	one	one	CD
12350	4754	47	tablespoon	tablespoon	NN
12350	4754	48	of	of	IN
12350	4754	49	butter	butter	NN
12350	4754	50	and	and	CC
12350	4754	51	two	two	CD
12350	4754	52	tablespoons	tablespoon	NNS
12350	4754	53	of	of	IN
12350	4754	54	flour	flour	NN
12350	4754	55	.	.	.
12350	4755	1	Boil	Boil	NNP
12350	4755	2	for	for	IN
12350	4755	3	one	one	CD
12350	4755	4	-	-	HYPH
12350	4755	5	half	half	NN
12350	4755	6	hour	hour	NN
12350	4755	7	,	,	,
12350	4755	8	then	then	RB
12350	4755	9	stir	stir	VB
12350	4755	10	in	in	IN
12350	4755	11	one	one	CD
12350	4755	12	-	-	HYPH
12350	4755	13	fourth	fourth	JJ
12350	4755	14	pound	pound	NN
12350	4755	15	of	of	IN
12350	4755	16	grated	grate	VBN
12350	4755	17	chocolate	chocolate	NN
12350	4755	18	wet	wet	JJ
12350	4755	19	in	in	IN
12350	4755	20	one	one	CD
12350	4755	21	-	-	HYPH
12350	4755	22	fourth	fourth	NN
12350	4755	23	cup	cup	NN
12350	4755	24	of	of	IN
12350	4755	25	sweet	sweet	JJ
12350	4755	26	milk	milk	NN
12350	4755	27	and	and	CC
12350	4755	28	boil	boil	VB
12350	4755	29	until	until	IN
12350	4755	30	it	-PRON-	PRP
12350	4755	31	hardens	harden	VBZ
12350	4755	32	on	on	IN
12350	4755	33	the	the	DT
12350	4755	34	spoon	spoon	NN
12350	4755	35	.	.	.
12350	4756	1	Flavor	flavor	NN
12350	4756	2	with	with	IN
12350	4756	3	vanilla	vanilla	NN
12350	4756	4	.	.	.
12350	4757	1	Spread	spread	VB
12350	4757	2	this	this	DT
12350	4757	3	upon	upon	IN
12350	4757	4	the	the	DT
12350	4757	5	éclairs	éclair	NNS
12350	4757	6	.	.	.
12350	4758	1	DOBOS	DOBOS	NNP
12350	4758	2	TORTE	TORTE	NNP
12350	4758	3	Cream	Cream	NNP
12350	4758	4	yolks	yolk	NNS
12350	4758	5	of	of	IN
12350	4758	6	six	six	CD
12350	4758	7	eggs	egg	NNS
12350	4758	8	with	with	IN
12350	4758	9	one	one	CD
12350	4758	10	-	-	HYPH
12350	4758	11	half	half	NN
12350	4758	12	pound	pound	NN
12350	4758	13	of	of	IN
12350	4758	14	powdered	powdered	JJ
12350	4758	15	sugar	sugar	NN
12350	4758	16	;	;	:
12350	4758	17	add	add	VB
12350	4758	18	three	three	CD
12350	4758	19	-	-	HYPH
12350	4758	20	fourths	fourth	NNS
12350	4758	21	cup	cup	NN
12350	4758	22	of	of	IN
12350	4758	23	flour	flour	NN
12350	4758	24	sifted	sift	VBN
12350	4758	25	three	three	CD
12350	4758	26	times	time	NNS
12350	4758	27	;	;	:
12350	4758	28	then	then	RB
12350	4758	29	add	add	VB
12350	4758	30	beaten	beat	VBN
12350	4758	31	whites	white	NNS
12350	4758	32	of	of	IN
12350	4758	33	six	six	CD
12350	4758	34	eggs	egg	NNS
12350	4758	35	lightly	lightly	RB
12350	4758	36	and	and	CC
12350	4758	37	carefully	carefully	RB
12350	4758	38	into	into	IN
12350	4758	39	the	the	DT
12350	4758	40	mixture	mixture	NN
12350	4758	41	.	.	.
12350	4759	1	Butter	butter	NN
12350	4759	2	pie	pie	NN
12350	4759	3	plates	plate	NNS
12350	4759	4	on	on	IN
12350	4759	5	under	under	IN
12350	4759	6	side	side	NN
12350	4759	7	and	and	CC
12350	4759	8	sprinkle	sprinkle	VB
12350	4759	9	with	with	IN
12350	4759	10	flour	flour	NN
12350	4759	11	lightly	lightly	RB
12350	4759	12	over	over	IN
12350	4759	13	the	the	DT
12350	4759	14	butter	butter	NN
12350	4759	15	and	and	CC
12350	4759	16	spread	spread	VB
12350	4759	17	the	the	DT
12350	4759	18	mixture	mixture	NN
12350	4759	19	very	very	RB
12350	4759	20	thin	thin	JJ
12350	4759	21	.	.	.
12350	4760	1	This	this	DT
12350	4760	2	amount	amount	NN
12350	4760	3	makes	make	VBZ
12350	4760	4	one	one	CD
12350	4760	5	cake	cake	NN
12350	4760	6	of	of	IN
12350	4760	7	twelve	twelve	CD
12350	4760	8	layers	layer	NNS
12350	4760	9	.	.	.
12350	4761	1	Remove	remove	VB
12350	4761	2	layers	layer	NNS
12350	4761	3	at	at	IN
12350	4761	4	once	once	RB
12350	4761	5	with	with	IN
12350	4761	6	a	a	DT
12350	4761	7	spatula	spatula	NN
12350	4761	8	.	.	.
12350	4762	1	*	*	NFP
12350	4762	2	Filling	fill	VBG
12350	4762	3	.	.	.
12350	4763	1	*	*	NFP
12350	4763	2	--Cream	--Cream	:
12350	4763	3	one	one	CD
12350	4763	4	-	-	HYPH
12350	4763	5	half	half	NN
12350	4763	6	pound	pound	NN
12350	4763	7	of	of	IN
12350	4763	8	sweet	sweet	JJ
12350	4763	9	butter	butter	NN
12350	4763	10	and	and	CC
12350	4763	11	put	put	VBN
12350	4763	12	on	on	RP
12350	4763	13	ice	ice	NN
12350	4763	14	immediately	immediately	RB
12350	4763	15	;	;	:
12350	4763	16	take	take	VB
12350	4763	17	one	one	CD
12350	4763	18	-	-	HYPH
12350	4763	19	half	half	NN
12350	4763	20	pound	pound	NN
12350	4763	21	of	of	IN
12350	4763	22	sweet	sweet	JJ
12350	4763	23	chocolate	chocolate	NN
12350	4763	24	and	and	CC
12350	4763	25	break	break	VB
12350	4763	26	it	-PRON-	PRP
12350	4763	27	into	into	IN
12350	4763	28	a	a	DT
12350	4763	29	cup	cup	NN
12350	4763	30	of	of	IN
12350	4763	31	strong	strong	JJ
12350	4763	32	liquid	liquid	JJ
12350	4763	33	coffee	coffee	NN
12350	4763	34	;	;	:
12350	4763	35	add	add	VB
12350	4763	36	one	one	CD
12350	4763	37	-	-	HYPH
12350	4763	38	half	half	NN
12350	4763	39	pound	pound	NN
12350	4763	40	of	of	IN
12350	4763	41	granulated	granulate	VBN
12350	4763	42	sugar	sugar	NN
12350	4763	43	and	and	CC
12350	4763	44	let	let	VB
12350	4763	45	it	-PRON-	PRP
12350	4763	46	boil	boil	VB
12350	4763	47	until	until	IN
12350	4763	48	you	-PRON-	PRP
12350	4763	49	can	can	MD
12350	4763	50	pull	pull	VB
12350	4763	51	it	-PRON-	PRP
12350	4763	52	almost	almost	RB
12350	4763	53	like	like	IN
12350	4763	54	candy	candy	NN
12350	4763	55	;	;	:
12350	4763	56	remove	remove	VB
12350	4763	57	from	from	IN
12350	4763	58	fire	fire	NN
12350	4763	59	and	and	CC
12350	4763	60	stir	stir	VB
12350	4763	61	the	the	DT
12350	4763	62	chocolate	chocolate	NN
12350	4763	63	until	until	IN
12350	4763	64	it	-PRON-	PRP
12350	4763	65	is	be	VBZ
12350	4763	66	quite	quite	RB
12350	4763	67	cold	cold	JJ
12350	4763	68	.	.	.
12350	4764	1	When	when	WRB
12350	4764	2	cold	cold	JJ
12350	4764	3	add	add	VBP
12350	4764	4	the	the	DT
12350	4764	5	chocolate	chocolate	NN
12350	4764	6	mixture	mixture	NN
12350	4764	7	to	to	IN
12350	4764	8	the	the	DT
12350	4764	9	creamed	creamed	JJ
12350	4764	10	butter	butter	NN
12350	4764	11	.	.	.
12350	4765	1	This	this	DT
12350	4765	2	filling	filling	NN
12350	4765	3	is	be	VBZ
12350	4765	4	spread	spread	VBN
12350	4765	5	thin	thin	RB
12350	4765	6	between	between	IN
12350	4765	7	the	the	DT
12350	4765	8	layers	layer	NNS
12350	4765	9	,	,	,
12350	4765	10	spread	spread	VBD
12350	4765	11	the	the	DT
12350	4765	12	icing	ice	VBG
12350	4765	13	thicker	thicker	RBR
12350	4765	14	on	on	IN
12350	4765	15	top	top	NN
12350	4765	16	and	and	CC
12350	4765	17	sides	side	NNS
12350	4765	18	of	of	IN
12350	4765	19	the	the	DT
12350	4765	20	cake	cake	NN
12350	4765	21	.	.	.
12350	4766	1	This	this	DT
12350	4766	2	is	be	VBZ
12350	4766	3	very	very	RB
12350	4766	4	fine	fine	JJ
12350	4766	5	,	,	,
12350	4766	6	but	but	CC
12350	4766	7	care	care	NN
12350	4766	8	must	must	MD
12350	4766	9	be	be	VB
12350	4766	10	taken	take	VBN
12350	4766	11	in	in	IN
12350	4766	12	baking	baking	NN
12350	4766	13	and	and	CC
12350	4766	14	removing	remove	VBG
12350	4766	15	the	the	DT
12350	4766	16	layers	layer	NNS
12350	4766	17	,	,	,
12350	4766	18	as	as	IN
12350	4766	19	layers	layer	NNS
12350	4766	20	are	be	VBP
12350	4766	21	as	as	RB
12350	4766	22	thin	thin	JJ
12350	4766	23	as	as	IN
12350	4766	24	wafers	wafer	NNS
12350	4766	25	.	.	.
12350	4767	1	Bake	bake	VB
12350	4767	2	and	and	CC
12350	4767	3	make	make	VB
12350	4767	4	filling	fill	VBG
12350	4767	5	a	a	DT
12350	4767	6	day	day	NN
12350	4767	7	or	or	CC
12350	4767	8	two	two	CD
12350	4767	9	before	before	IN
12350	4767	10	needed	need	VBN
12350	4767	11	.	.	.
12350	4768	1	SPONGE	SPONGE	VBZ
12350	4768	2	CAKE	CAKE	NNS
12350	4768	3	Weigh	weigh	VBP
12350	4768	4	any	any	DT
12350	4768	5	number	number	NN
12350	4768	6	of	of	IN
12350	4768	7	eggs	egg	NNS
12350	4768	8	,	,	,
12350	4768	9	take	take	VB
12350	4768	10	the	the	DT
12350	4768	11	same	same	JJ
12350	4768	12	weight	weight	NN
12350	4768	13	of	of	IN
12350	4768	14	sugar	sugar	NN
12350	4768	15	and	and	CC
12350	4768	16	one	one	CD
12350	4768	17	-	-	HYPH
12350	4768	18	half	half	NN
12350	4768	19	the	the	DT
12350	4768	20	weight	weight	NN
12350	4768	21	of	of	IN
12350	4768	22	flour	flour	NN
12350	4768	23	;	;	:
12350	4768	24	the	the	DT
12350	4768	25	grated	grate	VBN
12350	4768	26	rind	rind	NN
12350	4768	27	and	and	CC
12350	4768	28	juice	juice	NN
12350	4768	29	of	of	IN
12350	4768	30	one	one	CD
12350	4768	31	lemon	lemon	NN
12350	4768	32	to	to	IN
12350	4768	33	five	five	CD
12350	4768	34	eggs	egg	NNS
12350	4768	35	.	.	.
12350	4769	1	For	for	IN
12350	4769	2	mixing	mix	VBG
12350	4769	3	this	this	DT
12350	4769	4	cake	cake	NN
12350	4769	5	,	,	,
12350	4769	6	see	see	VB
12350	4769	7	the	the	DT
12350	4769	8	directions	direction	NNS
12350	4769	9	given	give	VBN
12350	4769	10	in	in	RP
12350	4769	11	"	"	``
12350	4769	12	To	to	IN
12350	4769	13	Bake	Bake	NNP
12350	4769	14	Cakes	Cakes	NNP
12350	4769	15	"	"	''
12350	4769	16	;	;	:
12350	4769	17	the	the	DT
12350	4769	18	mixture	mixture	NN
12350	4769	19	should	should	MD
12350	4769	20	be	be	VB
12350	4769	21	very	very	RB
12350	4769	22	light	light	JJ
12350	4769	23	and	and	CC
12350	4769	24	spongy	spongy	JJ
12350	4769	25	,	,	,
12350	4769	26	great	great	JJ
12350	4769	27	care	care	NN
12350	4769	28	being	being	NN
12350	4769	29	used	use	VBN
12350	4769	30	not	not	RB
12350	4769	31	to	to	TO
12350	4769	32	break	break	VB
12350	4769	33	down	down	RP
12350	4769	34	the	the	DT
12350	4769	35	whipped	whip	VBN
12350	4769	36	whites	white	NNS
12350	4769	37	.	.	.
12350	4770	1	The	the	DT
12350	4770	2	oven	oven	NN
12350	4770	3	should	should	MD
12350	4770	4	be	be	VB
12350	4770	5	moderate	moderate	JJ
12350	4770	6	at	at	IN
12350	4770	7	first	first	RB
12350	4770	8	,	,	,
12350	4770	9	and	and	CC
12350	4770	10	the	the	DT
12350	4770	11	heat	heat	NN
12350	4770	12	increased	increase	VBD
12350	4770	13	after	after	IN
12350	4770	14	a	a	DT
12350	4770	15	time	time	NN
12350	4770	16	.	.	.
12350	4771	1	The	the	DT
12350	4771	2	cake	cake	NN
12350	4771	3	must	must	MD
12350	4771	4	not	not	RB
12350	4771	5	be	be	VB
12350	4771	6	moved	move	VBN
12350	4771	7	or	or	CC
12350	4771	8	jarred	jar	VBN
12350	4771	9	while	while	IN
12350	4771	10	baking	bake	VBG
12350	4771	11	.	.	.
12350	4772	1	The	the	DT
12350	4772	2	time	time	NN
12350	4772	3	will	will	MD
12350	4772	4	be	be	VB
12350	4772	5	forty	forty	CD
12350	4772	6	to	to	TO
12350	4772	7	fifty	fifty	CD
12350	4772	8	minutes	minute	NNS
12350	4772	9	according	accord	VBG
12350	4772	10	to	to	IN
12350	4772	11	size	size	NN
12350	4772	12	of	of	IN
12350	4772	13	cake	cake	NN
12350	4772	14	.	.	.
12350	4773	1	Use	use	VB
12350	4773	2	powdered	powder	VBD
12350	4773	3	sugar	sugar	NN
12350	4773	4	for	for	IN
12350	4773	5	sponge	sponge	JJ
12350	4773	6	-	-	HYPH
12350	4773	7	cake	cake	NN
12350	4773	8	.	.	.
12350	4774	1	Rose	rose	NN
12350	4774	2	-	-	HYPH
12350	4774	3	water	water	NN
12350	4774	4	makes	make	VBZ
12350	4774	5	a	a	DT
12350	4774	6	good	good	JJ
12350	4774	7	flavoring	flavoring	NN
12350	4774	8	when	when	WRB
12350	4774	9	a	a	DT
12350	4774	10	change	change	NN
12350	4774	11	from	from	IN
12350	4774	12	lemon	lemon	NN
12350	4774	13	is	be	VBZ
12350	4774	14	wanted	want	VBN
12350	4774	15	.	.	.
12350	4775	1	SMALL	small	JJ
12350	4775	2	SPONGE	SPONGE	NNS
12350	4775	3	CAKES	cake	NNS
12350	4775	4	Separate	separate	VBP
12350	4775	5	the	the	DT
12350	4775	6	whites	white	NNS
12350	4775	7	and	and	CC
12350	4775	8	yolks	yolk	NNS
12350	4775	9	of	of	IN
12350	4775	10	four	four	CD
12350	4775	11	eggs	egg	NNS
12350	4775	12	,	,	,
12350	4775	13	beat	beat	VBD
12350	4775	14	the	the	DT
12350	4775	15	whites	white	NNS
12350	4775	16	stiff	stiff	JJ
12350	4775	17	,	,	,
12350	4775	18	and	and	CC
12350	4775	19	beat	beat	VBD
12350	4775	20	into	into	IN
12350	4775	21	them	-PRON-	PRP
12350	4775	22	one	one	CD
12350	4775	23	-	-	HYPH
12350	4775	24	half	half	NN
12350	4775	25	cup	cup	NN
12350	4775	26	of	of	IN
12350	4775	27	granulated	granulate	VBN
12350	4775	28	sugar	sugar	NN
12350	4775	29	.	.	.
12350	4776	1	Beat	beat	VB
12350	4776	2	the	the	DT
12350	4776	3	yolks	yolk	NNS
12350	4776	4	to	to	IN
12350	4776	5	a	a	DT
12350	4776	6	very	very	RB
12350	4776	7	stiff	stiff	JJ
12350	4776	8	froth	froth	NN
12350	4776	9	and	and	CC
12350	4776	10	beat	beat	VBD
12350	4776	11	into	into	IN
12350	4776	12	them	-PRON-	PRP
12350	4776	13	one	one	CD
12350	4776	14	-	-	HYPH
12350	4776	15	half	half	NN
12350	4776	16	cup	cup	NN
12350	4776	17	of	of	IN
12350	4776	18	granulated	granulate	VBN
12350	4776	19	sugar	sugar	NN
12350	4776	20	.	.	.
12350	4777	1	This	this	DT
12350	4777	2	last	last	JJ
12350	4777	3	mixture	mixture	NN
12350	4777	4	must	must	MD
12350	4777	5	be	be	VB
12350	4777	6	beaten	beat	VBN
12350	4777	7	for	for	IN
12350	4777	8	exactly	exactly	RB
12350	4777	9	five	five	CD
12350	4777	10	minutes	minute	NNS
12350	4777	11	.	.	.
12350	4778	1	Add	add	VB
12350	4778	2	the	the	DT
12350	4778	3	juice	juice	NN
12350	4778	4	and	and	CC
12350	4778	5	grated	grate	VBN
12350	4778	6	rind	rind	NN
12350	4778	7	of	of	IN
12350	4778	8	one	one	CD
12350	4778	9	small	small	JJ
12350	4778	10	lemon	lemon	NN
12350	4778	11	;	;	:
12350	4778	12	beat	beat	VBP
12350	4778	13	yolks	yolk	NNS
12350	4778	14	and	and	CC
12350	4778	15	whites	white	NNS
12350	4778	16	together	together	RB
12350	4778	17	well	well	RB
12350	4778	18	,	,	,
12350	4778	19	then	then	RB
12350	4778	20	stir	stir	VB
12350	4778	21	in	in	IN
12350	4778	22	very	very	RB
12350	4778	23	gently	gently	RB
12350	4778	24	one	one	CD
12350	4778	25	scant	scant	JJ
12350	4778	26	cup	cup	NN
12350	4778	27	of	of	IN
12350	4778	28	flour	flour	NN
12350	4778	29	that	that	WDT
12350	4778	30	has	have	VBZ
12350	4778	31	been	be	VBN
12350	4778	32	sifted	sift	VBN
12350	4778	33	three	three	CD
12350	4778	34	times	time	NNS
12350	4778	35	.	.	.
12350	4779	1	Remember	remember	VB
12350	4779	2	that	that	IN
12350	4779	3	every	every	DT
12350	4779	4	stroke	stroke	NN
12350	4779	5	of	of	IN
12350	4779	6	the	the	DT
12350	4779	7	spoon	spoon	NN
12350	4779	8	after	after	IN
12350	4779	9	the	the	DT
12350	4779	10	flour	flour	NN
12350	4779	11	is	be	VBZ
12350	4779	12	added	add	VBN
12350	4779	13	toughens	toughen	NNS
12350	4779	14	the	the	DT
12350	4779	15	cake	cake	NN
12350	4779	16	just	just	RB
12350	4779	17	that	that	RB
12350	4779	18	much	much	RB
12350	4779	19	,	,	,
12350	4779	20	so	so	CC
12350	4779	21	fold	fold	VB
12350	4779	22	the	the	DT
12350	4779	23	flour	flour	NN
12350	4779	24	in	in	IN
12350	4779	25	just	just	RB
12350	4779	26	enough	enough	RB
12350	4779	27	to	to	TO
12350	4779	28	mix	mix	VB
12350	4779	29	well	well	RB
12350	4779	30	.	.	.
12350	4780	1	If	if	IN
12350	4780	2	baked	bake	VBN
12350	4780	3	in	in	IN
12350	4780	4	small	small	JJ
12350	4780	5	patty	patty	NNP
12350	4780	6	pans	pan	NNS
12350	4780	7	they	-PRON-	PRP
12350	4780	8	taste	taste	VBP
12350	4780	9	just	just	RB
12350	4780	10	like	like	IN
12350	4780	11	lady	lady	NN
12350	4780	12	fingers	finger	NNS
12350	4780	13	.	.	.
12350	4781	1	Bake	bake	VB
12350	4781	2	twenty	twenty	CD
12350	4781	3	or	or	CC
12350	4781	4	twenty	twenty	CD
12350	4781	5	-	-	HYPH
12350	4781	6	five	five	CD
12350	4781	7	minutes	minute	NNS
12350	4781	8	in	in	IN
12350	4781	9	moderate	moderate	JJ
12350	4781	10	oven	oven	NN
12350	4781	11	.	.	.
12350	4782	1	DOMINOES	DOMINOES	NNP
12350	4782	2	Make	make	VBP
12350	4782	3	a	a	DT
12350	4782	4	sponge	sponge	JJ
12350	4782	5	cake	cake	NN
12350	4782	6	batter	batter	NN
12350	4782	7	,	,	,
12350	4782	8	and	and	CC
12350	4782	9	bake	bake	VB
12350	4782	10	in	in	RP
12350	4782	11	long	long	JJ
12350	4782	12	tins	tin	NNS
12350	4782	13	,	,	,
12350	4782	14	not	not	RB
12350	4782	15	too	too	RB
12350	4782	16	large	large	JJ
12350	4782	17	.	.	.
12350	4783	1	The	the	DT
12350	4783	2	batter	batter	NN
12350	4783	3	should	should	MD
12350	4783	4	not	not	RB
12350	4783	5	exceed	exceed	VB
12350	4783	6	the	the	DT
12350	4783	7	depth	depth	NN
12350	4783	8	of	of	IN
12350	4783	9	one	one	CD
12350	4783	10	-	-	HYPH
12350	4783	11	fourth	fourth	NN
12350	4783	12	of	of	IN
12350	4783	13	an	an	DT
12350	4783	14	inch	inch	NN
12350	4783	15	,	,	,
12350	4783	16	spread	spread	VB
12350	4783	17	it	-PRON-	PRP
12350	4783	18	evenly	evenly	RB
12350	4783	19	and	and	CC
12350	4783	20	bake	bake	VB
12350	4783	21	it	-PRON-	PRP
12350	4783	22	in	in	IN
12350	4783	23	a	a	DT
12350	4783	24	quick	quick	JJ
12350	4783	25	oven	oven	NN
12350	4783	26	(	(	-LRB-
12350	4783	27	line	line	VB
12350	4783	28	the	the	DT
12350	4783	29	tins	tin	NNS
12350	4783	30	with	with	IN
12350	4783	31	buttered	butter	VBN
12350	4783	32	paper	paper	NN
12350	4783	33	)	)	-RRB-
12350	4783	34	.	.	.
12350	4784	1	As	as	IN
12350	4784	2	each	each	DT
12350	4784	3	cake	cake	NN
12350	4784	4	is	be	VBZ
12350	4784	5	taken	take	VBN
12350	4784	6	from	from	IN
12350	4784	7	the	the	DT
12350	4784	8	oven	oven	NN
12350	4784	9	,	,	,
12350	4784	10	turn	turn	VB
12350	4784	11	it	-PRON-	PRP
12350	4784	12	upside	upside	RB
12350	4784	13	down	down	RB
12350	4784	14	on	on	IN
12350	4784	15	a	a	DT
12350	4784	16	clean	clean	JJ
12350	4784	17	board	board	NN
12350	4784	18	or	or	CC
12350	4784	19	paper	paper	NN
12350	4784	20	.	.	.
12350	4785	1	Spread	Spread	VBN
12350	4785	2	with	with	IN
12350	4785	3	a	a	DT
12350	4785	4	thin	thin	JJ
12350	4785	5	layer	layer	NN
12350	4785	6	of	of	IN
12350	4785	7	currant	currant	NN
12350	4785	8	or	or	CC
12350	4785	9	cranberry	cranberry	NN
12350	4785	10	jelly	jelly	RB
12350	4785	11	,	,	,
12350	4785	12	and	and	CC
12350	4785	13	lay	lie	VBD
12350	4785	14	the	the	DT
12350	4785	15	other	other	JJ
12350	4785	16	cake	cake	NN
12350	4785	17	on	on	IN
12350	4785	18	top	top	NN
12350	4785	19	of	of	IN
12350	4785	20	it	-PRON-	PRP
12350	4785	21	.	.	.
12350	4786	1	With	with	IN
12350	4786	2	a	a	DT
12350	4786	3	hot	hot	JJ
12350	4786	4	,	,	,
12350	4786	5	sharp	sharp	JJ
12350	4786	6	knife	knife	NN
12350	4786	7	cut	cut	NN
12350	4786	8	into	into	IN
12350	4786	9	strips	strip	NNS
12350	4786	10	like	like	IN
12350	4786	11	dominoes	domino	NNS
12350	4786	12	;	;	:
12350	4786	13	push	push	VB
12350	4786	14	them	-PRON-	PRP
12350	4786	15	with	with	IN
12350	4786	16	the	the	DT
12350	4786	17	knife	knife	NN
12350	4786	18	about	about	IN
12350	4786	19	an	an	DT
12350	4786	20	inch	inch	NN
12350	4786	21	apart	apart	RB
12350	4786	22	,	,	,
12350	4786	23	and	and	CC
12350	4786	24	ice	ice	VB
12350	4786	25	them	-PRON-	PRP
12350	4786	26	with	with	IN
12350	4786	27	ordinary	ordinary	JJ
12350	4786	28	white	white	JJ
12350	4786	29	icing	ice	VBG
12350	4786	30	,	,	,
12350	4786	31	putting	put	VBG
12350	4786	32	a	a	DT
12350	4786	33	tablespoonful	tablespoonful	NN
12350	4786	34	on	on	IN
12350	4786	35	each	each	DT
12350	4786	36	piece	piece	NN
12350	4786	37	,	,	,
12350	4786	38	the	the	DT
12350	4786	39	heat	heat	NN
12350	4786	40	of	of	IN
12350	4786	41	the	the	DT
12350	4786	42	cake	cake	NN
12350	4786	43	will	will	MD
12350	4786	44	soften	soften	VB
12350	4786	45	it	-PRON-	PRP
12350	4786	46	,	,	,
12350	4786	47	and	and	CC
12350	4786	48	with	with	IN
12350	4786	49	little	little	JJ
12350	4786	50	assistance	assistance	NN
12350	4786	51	the	the	DT
12350	4786	52	edges	edge	NNS
12350	4786	53	and	and	CC
12350	4786	54	sides	side	NNS
12350	4786	55	may	may	MD
12350	4786	56	be	be	VB
12350	4786	57	smoothly	smoothly	RB
12350	4786	58	covered	cover	VBN
12350	4786	59	.	.	.
12350	4787	1	Set	set	VB
12350	4787	2	the	the	DT
12350	4787	3	cakes	cake	NNS
12350	4787	4	in	in	IN
12350	4787	5	a	a	DT
12350	4787	6	warm	warm	JJ
12350	4787	7	place	place	NN
12350	4787	8	,	,	,
12350	4787	9	where	where	WRB
12350	4787	10	the	the	DT
12350	4787	11	frosting	frosting	NN
12350	4787	12	will	will	MD
12350	4787	13	dry	dry	VB
12350	4787	14	.	.	.
12350	4788	1	Make	make	VB
12350	4788	2	a	a	DT
12350	4788	3	horn	horn	NN
12350	4788	4	of	of	IN
12350	4788	5	stiff	stiff	JJ
12350	4788	6	white	white	JJ
12350	4788	7	paper	paper	NN
12350	4788	8	with	with	IN
12350	4788	9	just	just	RB
12350	4788	10	a	a	DT
12350	4788	11	small	small	JJ
12350	4788	12	opening	opening	NN
12350	4788	13	;	;	:
12350	4788	14	at	at	IN
12350	4788	15	the	the	DT
12350	4788	16	lower	low	JJR
12350	4788	17	end	end	NN
12350	4788	18	.	.	.
12350	4789	1	Put	put	VB
12350	4789	2	in	in	RP
12350	4789	3	one	one	CD
12350	4789	4	spoon	spoon	NN
12350	4789	5	of	of	IN
12350	4789	6	dark	dark	JJ
12350	4789	7	chocolate	chocolate	NN
12350	4789	8	icing	ice	VBG
12350	4789	9	and	and	CC
12350	4789	10	close	close	VB
12350	4789	11	the	the	DT
12350	4789	12	horn	horn	NN
12350	4789	13	at	at	IN
12350	4789	14	the	the	DT
12350	4789	15	top	top	NN
12350	4789	16	,	,	,
12350	4789	17	and	and	CC
12350	4789	18	by	by	IN
12350	4789	19	pressing	press	VBG
12350	4789	20	out	out	RP
12350	4789	21	the	the	DT
12350	4789	22	icing	icing	NN
12350	4789	23	from	from	IN
12350	4789	24	the	the	DT
12350	4789	25	small	small	JJ
12350	4789	26	opening	opening	NN
12350	4789	27	,	,	,
12350	4789	28	draw	draw	VB
12350	4789	29	a	a	DT
12350	4789	30	line	line	NN
12350	4789	31	of	of	IN
12350	4789	32	it	-PRON-	PRP
12350	4789	33	across	across	IN
12350	4789	34	the	the	DT
12350	4789	35	centre	centre	NN
12350	4789	36	of	of	IN
12350	4789	37	each	each	DT
12350	4789	38	cake	cake	NN
12350	4789	39	,	,	,
12350	4789	40	and	and	CC
12350	4789	41	then	then	RB
12350	4789	42	make	make	VB
12350	4789	43	dots	dot	NNS
12350	4789	44	like	like	IN
12350	4789	45	those	those	DT
12350	4789	46	on	on	IN
12350	4789	47	dominoes	domino	NNS
12350	4789	48	.	.	.
12350	4790	1	Keep	keep	VB
12350	4790	2	the	the	DT
12350	4790	3	horn	horn	NN
12350	4790	4	supplied	supply	VBN
12350	4790	5	with	with	IN
12350	4790	6	the	the	DT
12350	4790	7	icing	icing	NN
12350	4790	8	.	.	.
12350	4791	1	LADY	LADY	NNP
12350	4791	2	FINGERS	finger	NNS
12350	4791	3	Beat	beat	VBP
12350	4791	4	the	the	DT
12350	4791	5	yolks	yolk	NNS
12350	4791	6	of	of	IN
12350	4791	7	three	three	CD
12350	4791	8	eggs	egg	NNS
12350	4791	9	until	until	IN
12350	4791	10	light	light	NN
12350	4791	11	and	and	CC
12350	4791	12	creamy	creamy	JJ
12350	4791	13	,	,	,
12350	4791	14	add	add	VB
12350	4791	15	one	one	CD
12350	4791	16	-	-	HYPH
12350	4791	17	quarter	quarter	NN
12350	4791	18	pound	pound	NN
12350	4791	19	of	of	IN
12350	4791	20	powdered	powdered	JJ
12350	4791	21	sugar	sugar	NN
12350	4791	22	(	(	-LRB-
12350	4791	23	sifted	sift	VBN
12350	4791	24	)	)	-RRB-
12350	4791	25	and	and	CC
12350	4791	26	continue	continue	VB
12350	4791	27	beating	beat	VBG
12350	4791	28	;	;	:
12350	4791	29	add	add	VB
12350	4791	30	flavoring	flavor	VBG
12350	4791	31	to	to	IN
12350	4791	32	taste	taste	NN
12350	4791	33	,	,	,
12350	4791	34	vanilla	vanilla	NN
12350	4791	35	,	,	,
12350	4791	36	lemon	lemon	NN
12350	4791	37	juice	juice	NN
12350	4791	38	,	,	,
12350	4791	39	grated	grate	VBN
12350	4791	40	rind	rind	NN
12350	4791	41	of	of	IN
12350	4791	42	lemon	lemon	NN
12350	4791	43	or	or	CC
12350	4791	44	orange	orange	NN
12350	4791	45	.	.	.
12350	4792	1	To	to	IN
12350	4792	2	the	the	DT
12350	4792	3	whites	white	NNS
12350	4792	4	of	of	IN
12350	4792	5	the	the	DT
12350	4792	6	three	three	CD
12350	4792	7	eggs	egg	NNS
12350	4792	8	add	add	VB
12350	4792	9	one	one	CD
12350	4792	10	-	-	HYPH
12350	4792	11	half	half	NN
12350	4792	12	saltspoon	saltspoon	NN
12350	4792	13	of	of	IN
12350	4792	14	salt	salt	NN
12350	4792	15	and	and	CC
12350	4792	16	beat	beat	VBD
12350	4792	17	until	until	IN
12350	4792	18	very	very	RB
12350	4792	19	stiff	stiff	JJ
12350	4792	20	.	.	.
12350	4793	1	Stir	stir	VB
12350	4793	2	in	in	IN
12350	4793	3	lightly	lightly	RB
12350	4793	4	one	one	CD
12350	4793	5	-	-	HYPH
12350	4793	6	half	half	NN
12350	4793	7	cup	cup	NN
12350	4793	8	of	of	IN
12350	4793	9	flour	flour	NN
12350	4793	10	and	and	CC
12350	4793	11	then	then	RB
12350	4793	12	fold	fold	VB
12350	4793	13	in	in	IN
12350	4793	14	the	the	DT
12350	4793	15	beaten	beaten	NN
12350	4793	16	whites	white	NNS
12350	4793	17	very	very	RB
12350	4793	18	gently	gently	RB
12350	4793	19	.	.	.
12350	4794	1	Press	press	VB
12350	4794	2	the	the	DT
12350	4794	3	mixture	mixture	NN
12350	4794	4	through	through	IN
12350	4794	5	a	a	DT
12350	4794	6	pastry	pastry	NN
12350	4794	7	tube	tube	NN
12350	4794	8	on	on	IN
12350	4794	9	a	a	DT
12350	4794	10	baking	baking	NN
12350	4794	11	-	-	HYPH
12350	4794	12	tin	tin	NN
12350	4794	13	,	,	,
12350	4794	14	covered	cover	VBN
12350	4794	15	with	with	IN
12350	4794	16	paper	paper	NN
12350	4794	17	in	in	IN
12350	4794	18	portions	portion	NNS
12350	4794	19	one	one	CD
12350	4794	20	-	-	HYPH
12350	4794	21	half	half	NN
12350	4794	22	inch	inch	NN
12350	4794	23	wide	wide	JJ
12350	4794	24	by	by	IN
12350	4794	25	four	four	CD
12350	4794	26	inches	inch	NNS
12350	4794	27	long	long	JJ
12350	4794	28	,	,	,
12350	4794	29	or	or	CC
12350	4794	30	drop	drop	VB
12350	4794	31	on	on	IN
12350	4794	32	oblong	oblong	JJ
12350	4794	33	molds	mold	NNS
12350	4794	34	;	;	:
12350	4794	35	sift	sift	VB
12350	4794	36	a	a	DT
12350	4794	37	little	little	RB
12350	4794	38	powdered	powdered	JJ
12350	4794	39	sugar	sugar	NN
12350	4794	40	on	on	IN
12350	4794	41	top	top	NN
12350	4794	42	of	of	IN
12350	4794	43	each	each	DT
12350	4794	44	cake	cake	NN
12350	4794	45	,	,	,
12350	4794	46	and	and	CC
12350	4794	47	bake	bake	VB
12350	4794	48	from	from	IN
12350	4794	49	ten	ten	CD
12350	4794	50	to	to	IN
12350	4794	51	fifteen	fifteen	CD
12350	4794	52	minutes	minute	NNS
12350	4794	53	in	in	IN
12350	4794	54	a	a	DT
12350	4794	55	moderate	moderate	JJ
12350	4794	56	oven	oven	NN
12350	4794	57	.	.	.
12350	4795	1	Do	do	VB
12350	4795	2	not	not	RB
12350	4795	3	let	let	VB
12350	4795	4	brown	brown	RB
12350	4795	5	.	.	.
12350	4796	1	Remove	remove	VB
12350	4796	2	immediately	immediately	RB
12350	4796	3	from	from	IN
12350	4796	4	pan	pan	NN
12350	4796	5	,	,	,
12350	4796	6	brush	brush	VB
12350	4796	7	the	the	DT
12350	4796	8	flat	flat	JJ
12350	4796	9	surface	surface	NN
12350	4796	10	of	of	IN
12350	4796	11	one	one	CD
12350	4796	12	cake	cake	NN
12350	4796	13	with	with	IN
12350	4796	14	white	white	NNP
12350	4796	15	of	of	IN
12350	4796	16	egg	egg	NN
12350	4796	17	and	and	CC
12350	4796	18	press	press	VB
12350	4796	19	the	the	DT
12350	4796	20	underside	underside	NN
12350	4796	21	of	of	IN
12350	4796	22	a	a	DT
12350	4796	23	second	second	JJ
12350	4796	24	cake	cake	NN
12350	4796	25	upon	upon	IN
12350	4796	26	the	the	DT
12350	4796	27	first	first	JJ
12350	4796	28	.	.	.
12350	4797	1	JELLY	JELLY	NNP
12350	4797	2	ROLL	ROLL	NNP
12350	4797	3	Take	Take	NNP
12350	4797	4	three	three	CD
12350	4797	5	eggs	egg	NNS
12350	4797	6	creamed	cream	VBN
12350	4797	7	with	with	IN
12350	4797	8	one	one	CD
12350	4797	9	cup	cup	NN
12350	4797	10	of	of	IN
12350	4797	11	granulated	granulate	VBN
12350	4797	12	sugar	sugar	NN
12350	4797	13	,	,	,
12350	4797	14	one	one	CD
12350	4797	15	cup	cup	NN
12350	4797	16	of	of	IN
12350	4797	17	flour	flour	NN
12350	4797	18	sifted	sift	VBN
12350	4797	19	with	with	IN
12350	4797	20	two	two	CD
12350	4797	21	teaspoons	teaspoon	NNS
12350	4797	22	of	of	IN
12350	4797	23	baking	baking	NN
12350	4797	24	-	-	HYPH
12350	4797	25	powder	powder	NN
12350	4797	26	,	,	,
12350	4797	27	add	add	VB
12350	4797	28	one	one	CD
12350	4797	29	-	-	HYPH
12350	4797	30	half	half	NN
12350	4797	31	cup	cup	NN
12350	4797	32	of	of	IN
12350	4797	33	boiling	boiling	NN
12350	4797	34	water	water	NN
12350	4797	35	.	.	.
12350	4798	1	Bake	bake	VB
12350	4798	2	in	in	IN
12350	4798	3	broad	broad	JJ
12350	4798	4	pan	pan	NN
12350	4798	5	--	--	:
12350	4798	6	while	while	IN
12350	4798	7	hot	hot	JJ
12350	4798	8	,	,	,
12350	4798	9	remove	remove	VB
12350	4798	10	from	from	IN
12350	4798	11	pan	pan	NN
12350	4798	12	and	and	CC
12350	4798	13	lay	lie	VBD
12350	4798	14	on	on	IN
12350	4798	15	cloth	cloth	NN
12350	4798	16	wet	wet	NN
12350	4798	17	with	with	IN
12350	4798	18	cold	cold	JJ
12350	4798	19	water	water	NN
12350	4798	20	.	.	.
12350	4799	1	Spread	Spread	VBN
12350	4799	2	with	with	IN
12350	4799	3	jelly	jelly	NN
12350	4799	4	and	and	CC
12350	4799	5	roll	roll	VB
12350	4799	6	quickly	quickly	RB
12350	4799	7	.	.	.
12350	4800	1	Sprinkle	sprinkle	VB
12350	4800	2	with	with	IN
12350	4800	3	powdered	powdered	JJ
12350	4800	4	sugar	sugar	NN
12350	4800	5	.	.	.
12350	4801	1	ANGEL	ANGEL	NNP
12350	4801	2	FOOD	FOOD	NNP
12350	4801	3	Sift	Sift	NNP
12350	4801	4	one	one	CD
12350	4801	5	cup	cup	NN
12350	4801	6	of	of	IN
12350	4801	7	pastry	pastry	NN
12350	4801	8	flour	flour	NN
12350	4801	9	once	once	RB
12350	4801	10	,	,	,
12350	4801	11	then	then	RB
12350	4801	12	measure	measure	VB
12350	4801	13	and	and	CC
12350	4801	14	sift	sift	VB
12350	4801	15	three	three	CD
12350	4801	16	times	time	NNS
12350	4801	17	.	.	.
12350	4802	1	Add	add	VB
12350	4802	2	a	a	DT
12350	4802	3	pinch	pinch	NN
12350	4802	4	of	of	IN
12350	4802	5	salt	salt	NN
12350	4802	6	to	to	IN
12350	4802	7	the	the	DT
12350	4802	8	whites	white	NNS
12350	4802	9	of	of	IN
12350	4802	10	eight	eight	CD
12350	4802	11	or	or	CC
12350	4802	12	nine	nine	CD
12350	4802	13	eggs	egg	NNS
12350	4802	14	or	or	CC
12350	4802	15	just	just	RB
12350	4802	16	one	one	CD
12350	4802	17	cup	cup	NN
12350	4802	18	of	of	IN
12350	4802	19	whites	white	NNS
12350	4802	20	,	,	,
12350	4802	21	beat	beat	VBD
12350	4802	22	about	about	RB
12350	4802	23	one	one	CD
12350	4802	24	-	-	HYPH
12350	4802	25	half	half	NN
12350	4802	26	,	,	,
12350	4802	27	add	add	VB
12350	4802	28	one	one	CD
12350	4802	29	-	-	HYPH
12350	4802	30	half	half	NN
12350	4802	31	teaspoon	teaspoon	NN
12350	4802	32	of	of	IN
12350	4802	33	cream	cream	NN
12350	4802	34	of	of	IN
12350	4802	35	tartar	tartar	NN
12350	4802	36	,	,	,
12350	4802	37	then	then	RB
12350	4802	38	beat	beat	VBD
12350	4802	39	the	the	DT
12350	4802	40	whites	white	NNS
12350	4802	41	until	until	IN
12350	4802	42	they	-PRON-	PRP
12350	4802	43	will	will	MD
12350	4802	44	stand	stand	VB
12350	4802	45	of	of	IN
12350	4802	46	their	-PRON-	PRP$
12350	4802	47	own	own	JJ
12350	4802	48	weight	weight	NN
12350	4802	49	;	;	:
12350	4802	50	add	add	VB
12350	4802	51	one	one	CD
12350	4802	52	and	and	CC
12350	4802	53	one	one	CD
12350	4802	54	-	-	HYPH
12350	4802	55	fourth	fourth	NN
12350	4802	56	cups	cup	NNS
12350	4802	57	of	of	IN
12350	4802	58	sugar	sugar	NN
12350	4802	59	,	,	,
12350	4802	60	then	then	RB
12350	4802	61	flour	flour	NN
12350	4802	62	,	,	,
12350	4802	63	not	not	RB
12350	4802	64	by	by	IN
12350	4802	65	stirring	stir	VBG
12350	4802	66	but	but	CC
12350	4802	67	folding	fold	VBG
12350	4802	68	over	over	RB
12350	4802	69	and	and	CC
12350	4802	70	over	over	RB
12350	4802	71	until	until	IN
12350	4802	72	thoroughly	thoroughly	RB
12350	4802	73	mixed	mix	VBN
12350	4802	74	in	in	RP
12350	4802	75	;	;	:
12350	4802	76	flavor	flavor	NN
12350	4802	77	with	with	IN
12350	4802	78	one	one	CD
12350	4802	79	-	-	HYPH
12350	4802	80	half	half	NN
12350	4802	81	teaspoon	teaspoon	NN
12350	4802	82	of	of	IN
12350	4802	83	vanilla	vanilla	NN
12350	4802	84	or	or	CC
12350	4802	85	almond	almond	NN
12350	4802	86	extract	extract	NN
12350	4802	87	.	.	.
12350	4803	1	Bake	bake	VB
12350	4803	2	in	in	RP
12350	4803	3	an	an	DT
12350	4803	4	ungreased	ungreased	JJ
12350	4803	5	pan	pan	NN
12350	4803	6	,	,	,
12350	4803	7	patent	patent	NN
12350	4803	8	tube	tube	NN
12350	4803	9	pan	pan	NN
12350	4803	10	preferred	prefer	VBD
12350	4803	11	.	.	.
12350	4804	1	Place	place	VB
12350	4804	2	the	the	DT
12350	4804	3	cake	cake	NN
12350	4804	4	in	in	IN
12350	4804	5	an	an	DT
12350	4804	6	oven	oven	NN
12350	4804	7	that	that	WDT
12350	4804	8	will	will	MD
12350	4804	9	just	just	RB
12350	4804	10	warm	warm	VB
12350	4804	11	it	-PRON-	PRP
12350	4804	12	enough	enough	JJ
12350	4804	13	through	through	IN
12350	4804	14	until	until	IN
12350	4804	15	the	the	DT
12350	4804	16	batter	batter	NN
12350	4804	17	has	have	VBZ
12350	4804	18	raised	raise	VBN
12350	4804	19	to	to	IN
12350	4804	20	the	the	DT
12350	4804	21	top	top	NN
12350	4804	22	of	of	IN
12350	4804	23	the	the	DT
12350	4804	24	mold	mold	NN
12350	4804	25	,	,	,
12350	4804	26	then	then	RB
12350	4804	27	increase	increase	VB
12350	4804	28	the	the	DT
12350	4804	29	heat	heat	NN
12350	4804	30	gradually	gradually	RB
12350	4804	31	until	until	IN
12350	4804	32	the	the	DT
12350	4804	33	cake	cake	NN
12350	4804	34	is	be	VBZ
12350	4804	35	well	well	RB
12350	4804	36	browned	brown	VBN
12350	4804	37	over	over	RP
12350	4804	38	;	;	,
12350	4804	39	if	if	IN
12350	4804	40	by	by	IN
12350	4804	41	pressing	press	VBG
12350	4804	42	the	the	DT
12350	4804	43	top	top	NN
12350	4804	44	of	of	IN
12350	4804	45	the	the	DT
12350	4804	46	cake	cake	NN
12350	4804	47	with	with	IN
12350	4804	48	the	the	DT
12350	4804	49	finger	finger	NN
12350	4804	50	it	-PRON-	PRP
12350	4804	51	will	will	MD
12350	4804	52	spring	spring	VB
12350	4804	53	back	back	RB
12350	4804	54	without	without	IN
12350	4804	55	leaving	leave	VBG
12350	4804	56	the	the	DT
12350	4804	57	imprint	imprint	NN
12350	4804	58	of	of	IN
12350	4804	59	the	the	DT
12350	4804	60	finger	finger	NN
12350	4804	61	the	the	DT
12350	4804	62	cake	cake	NN
12350	4804	63	is	be	VBZ
12350	4804	64	done	do	VBN
12350	4804	65	through	through	RB
12350	4804	66	.	.	.
12350	4805	1	Great	great	JJ
12350	4805	2	care	care	NN
12350	4805	3	should	should	MD
12350	4805	4	be	be	VB
12350	4805	5	taken	take	VBN
12350	4805	6	that	that	IN
12350	4805	7	the	the	DT
12350	4805	8	oven	oven	NN
12350	4805	9	is	be	VBZ
12350	4805	10	not	not	RB
12350	4805	11	too	too	RB
12350	4805	12	hot	hot	JJ
12350	4805	13	to	to	TO
12350	4805	14	begin	begin	VB
12350	4805	15	with	with	IN
12350	4805	16	as	as	IN
12350	4805	17	the	the	DT
12350	4805	18	cake	cake	NN
12350	4805	19	will	will	MD
12350	4805	20	rise	rise	VB
12350	4805	21	too	too	RB
12350	4805	22	fast	fast	RB
12350	4805	23	and	and	CC
12350	4805	24	settle	settle	VB
12350	4805	25	or	or	CC
12350	4805	26	fall	fall	VB
12350	4805	27	in	in	IN
12350	4805	28	the	the	DT
12350	4805	29	baking	baking	NN
12350	4805	30	.	.	.
12350	4806	1	Bake	bake	VB
12350	4806	2	thirty	thirty	CD
12350	4806	3	-	-	HYPH
12350	4806	4	five	five	CD
12350	4806	5	to	to	TO
12350	4806	6	forty	forty	CD
12350	4806	7	minutes	minute	NNS
12350	4806	8	.	.	.
12350	4807	1	When	when	WRB
12350	4807	2	done	do	VBN
12350	4807	3	,	,	,
12350	4807	4	invert	invert	VB
12350	4807	5	the	the	DT
12350	4807	6	pan	pan	NN
12350	4807	7	;	;	:
12350	4807	8	when	when	WRB
12350	4807	9	cool	cool	JJ
12350	4807	10	remove	remove	VBP
12350	4807	11	from	from	IN
12350	4807	12	pan	pan	NN
12350	4807	13	.	.	.
12350	4808	1	SUNSHINE	SUNSHINE	NNP
12350	4808	2	CAKE	CAKE	NNP
12350	4808	3	Beat	beat	VBP
12350	4808	4	yolks	yolk	NNS
12350	4808	5	of	of	IN
12350	4808	6	five	five	CD
12350	4808	7	eggs	egg	NNS
12350	4808	8	lightly	lightly	RB
12350	4808	9	,	,	,
12350	4808	10	add	add	VB
12350	4808	11	one	one	CD
12350	4808	12	teaspoon	teaspoon	NN
12350	4808	13	of	of	IN
12350	4808	14	vanilla	vanilla	NN
12350	4808	15	,	,	,
12350	4808	16	or	or	CC
12350	4808	17	grated	grate	VBN
12350	4808	18	rind	rind	NN
12350	4808	19	of	of	IN
12350	4808	20	one	one	CD
12350	4808	21	lemon	lemon	NN
12350	4808	22	.	.	.
12350	4809	1	In	in	IN
12350	4809	2	another	another	DT
12350	4809	3	bowl	bowl	NN
12350	4809	4	beat	beat	VBD
12350	4809	5	seven	seven	CD
12350	4809	6	whites	white	NNS
12350	4809	7	to	to	IN
12350	4809	8	a	a	DT
12350	4809	9	froth	froth	NN
12350	4809	10	with	with	IN
12350	4809	11	a	a	DT
12350	4809	12	scant	scant	JJ
12350	4809	13	one	one	CD
12350	4809	14	-	-	HYPH
12350	4809	15	half	half	NN
12350	4809	16	teaspoon	teaspoon	NN
12350	4809	17	of	of	IN
12350	4809	18	cream	cream	NN
12350	4809	19	of	of	IN
12350	4809	20	tartar	tartar	NN
12350	4809	21	,	,	,
12350	4809	22	then	then	RB
12350	4809	23	beat	beat	VB
12350	4809	24	until	until	IN
12350	4809	25	whites	white	NNS
12350	4809	26	are	be	VBP
12350	4809	27	very	very	RB
12350	4809	28	stiff	stiff	JJ
12350	4809	29	.	.	.
12350	4810	1	Gradually	gradually	RB
12350	4810	2	add	add	VB
12350	4810	3	one	one	CD
12350	4810	4	cup	cup	NN
12350	4810	5	of	of	IN
12350	4810	6	granulated	granulate	VBN
12350	4810	7	sugar	sugar	NN
12350	4810	8	,	,	,
12350	4810	9	sifted	sift	VBD
12350	4810	10	three	three	CD
12350	4810	11	times	time	NNS
12350	4810	12	,	,	,
12350	4810	13	to	to	IN
12350	4810	14	the	the	DT
12350	4810	15	beaten	beaten	JJ
12350	4810	16	whites	white	NNS
12350	4810	17	.	.	.
12350	4811	1	Fold	fold	VB
12350	4811	2	whites	white	NNS
12350	4811	3	and	and	CC
12350	4811	4	sugar	sugar	NN
12350	4811	5	,	,	,
12350	4811	6	when	when	WRB
12350	4811	7	beaten	beat	VBN
12350	4811	8	,	,	,
12350	4811	9	into	into	IN
12350	4811	10	the	the	DT
12350	4811	11	beaten	beat	VBN
12350	4811	12	yolks	yolk	NNS
12350	4811	13	.	.	.
12350	4812	1	Sift	sift	VB
12350	4812	2	one	one	CD
12350	4812	3	cup	cup	NN
12350	4812	4	of	of	IN
12350	4812	5	flour	flour	NN
12350	4812	6	three	three	CD
12350	4812	7	times	time	NNS
12350	4812	8	,	,	,
12350	4812	9	then	then	RB
12350	4812	10	put	put	VB
12350	4812	11	into	into	IN
12350	4812	12	sifter	sifter	NN
12350	4812	13	and	and	CC
12350	4812	14	shake	shake	VBP
12350	4812	15	lightly	lightly	RB
12350	4812	16	,	,	,
12350	4812	17	fold	fold	VB
12350	4812	18	into	into	IN
12350	4812	19	the	the	DT
12350	4812	20	cake	cake	NN
12350	4812	21	.	.	.
12350	4813	1	Bake	bake	VB
12350	4813	2	forty	forty	NN
12350	4813	3	minutes	minute	NNS
12350	4813	4	in	in	IN
12350	4813	5	ungreased	ungreased	JJ
12350	4813	6	cake	cake	NN
12350	4813	7	pan	pan	NN
12350	4813	8	.	.	.
12350	4814	1	As	as	IN
12350	4814	2	directed	direct	VBN
12350	4814	3	for	for	IN
12350	4814	4	sponge	sponge	NNP
12350	4814	5	cake	cake	NNP
12350	4814	6	invert	invert	NNP
12350	4814	7	pan	pan	NNP
12350	4814	8	.	.	.
12350	4815	1	Remove	remove	VB
12350	4815	2	cake	cake	NN
12350	4815	3	when	when	WRB
12350	4815	4	it	-PRON-	PRP
12350	4815	5	has	have	VBZ
12350	4815	6	cooled	cool	VBN
12350	4815	7	.	.	.
12350	4816	1	MOCHA	mocha	NN
12350	4816	2	TORTS	TORTS	NNP
12350	4816	3	Beat	beat	VBP
12350	4816	4	one	one	CD
12350	4816	5	cup	cup	NN
12350	4816	6	of	of	IN
12350	4816	7	powdered	powdered	JJ
12350	4816	8	sugar	sugar	NN
12350	4816	9	with	with	IN
12350	4816	10	the	the	DT
12350	4816	11	yolks	yolk	NNS
12350	4816	12	of	of	IN
12350	4816	13	four	four	CD
12350	4816	14	eggs	egg	NNS
12350	4816	15	;	;	:
12350	4816	16	when	when	WRB
12350	4816	17	very	very	RB
12350	4816	18	light	light	JJ
12350	4816	19	,	,	,
12350	4816	20	add	add	VB
12350	4816	21	one	one	CD
12350	4816	22	cup	cup	NN
12350	4816	23	of	of	IN
12350	4816	24	sifted	sift	VBN
12350	4816	25	flour	flour	NN
12350	4816	26	in	in	IN
12350	4816	27	which	which	WDT
12350	4816	28	has	have	VBZ
12350	4816	29	been	be	VBN
12350	4816	30	mixed	mix	VBN
12350	4816	31	one	one	CD
12350	4816	32	teaspoon	teaspoon	NN
12350	4816	33	of	of	IN
12350	4816	34	baking	baking	NN
12350	4816	35	-	-	HYPH
12350	4816	36	powder	powder	NN
12350	4816	37	,	,	,
12350	4816	38	add	add	VB
12350	4816	39	three	three	CD
12350	4816	40	tablespoons	tablespoon	NNS
12350	4816	41	of	of	IN
12350	4816	42	cold	cold	JJ
12350	4816	43	water	water	NN
12350	4816	44	,	,	,
12350	4816	45	one	one	CD
12350	4816	46	-	-	HYPH
12350	4816	47	half	half	NN
12350	4816	48	teaspoon	teaspoon	NN
12350	4816	49	of	of	IN
12350	4816	50	vanilla	vanilla	NN
12350	4816	51	,	,	,
12350	4816	52	one	one	CD
12350	4816	53	tablespoon	tablespoon	NN
12350	4816	54	essence	essence	NN
12350	4816	55	of	of	IN
12350	4816	56	mocha	mocha	NNP
12350	4816	57	,	,	,
12350	4816	58	add	add	VB
12350	4816	59	the	the	DT
12350	4816	60	stiffly	stiffly	RB
12350	4816	61	-	-	HYPH
12350	4816	62	beaten	beat	VBN
12350	4816	63	whites	white	NNS
12350	4816	64	and	and	CC
12350	4816	65	bake	bake	VB
12350	4816	66	fifteen	fifteen	CD
12350	4816	67	to	to	TO
12350	4816	68	twenty	twenty	CD
12350	4816	69	minutes	minute	NNS
12350	4816	70	in	in	IN
12350	4816	71	two	two	CD
12350	4816	72	layer	layer	NN
12350	4816	73	pans	pan	NNS
12350	4816	74	in	in	IN
12350	4816	75	a	a	DT
12350	4816	76	moderate	moderate	JJ
12350	4816	77	oven	oven	NN
12350	4816	78	.	.	.
12350	4817	1	Spread	spread	VB
12350	4817	2	when	when	WRB
12350	4817	3	cold	cold	JJ
12350	4817	4	with	with	IN
12350	4817	5	one	one	CD
12350	4817	6	-	-	HYPH
12350	4817	7	half	half	NN
12350	4817	8	pint	pint	NN
12350	4817	9	of	of	IN
12350	4817	10	cream	cream	NN
12350	4817	11	to	to	TO
12350	4817	12	which	which	WDT
12350	4817	13	has	have	VBZ
12350	4817	14	been	be	VBN
12350	4817	15	added	add	VBN
12350	4817	16	one	one	CD
12350	4817	17	tablespoon	tablespoon	NN
12350	4817	18	of	of	IN
12350	4817	19	mocha	mocha	NNP
12350	4817	20	essence	essence	NNP
12350	4817	21	,	,	,
12350	4817	22	one	one	CD
12350	4817	23	and	and	CC
12350	4817	24	one	one	CD
12350	4817	25	-	-	HYPH
12350	4817	26	half	half	NN
12350	4817	27	tablespoon	tablespoon	NN
12350	4817	28	of	of	IN
12350	4817	29	powdered	powdered	JJ
12350	4817	30	sugar	sugar	NN
12350	4817	31	and	and	CC
12350	4817	32	then	then	RB
12350	4817	33	well	well	RB
12350	4817	34	whipped	whip	VBD
12350	4817	35	.	.	.
12350	4818	1	Garnish	garnish	VB
12350	4818	2	with	with	IN
12350	4818	3	pounded	pound	VBN
12350	4818	4	almonds	almond	NNS
12350	4818	5	.	.	.
12350	4819	1	PEACH	PEACH	NNS
12350	4819	2	SHORTCAKE	shortcake	NN
12350	4819	3	Make	make	VBP
12350	4819	4	a	a	DT
12350	4819	5	sponge	sponge	JJ
12350	4819	6	cake	cake	NN
12350	4819	7	batter	batter	NN
12350	4819	8	of	of	IN
12350	4819	9	four	four	CD
12350	4819	10	eggs	egg	NNS
12350	4819	11	,	,	,
12350	4819	12	one	one	CD
12350	4819	13	cup	cup	NN
12350	4819	14	of	of	IN
12350	4819	15	pulverized	pulverize	VBN
12350	4819	16	sugar	sugar	NN
12350	4819	17	,	,	,
12350	4819	18	a	a	DT
12350	4819	19	pinch	pinch	NN
12350	4819	20	of	of	IN
12350	4819	21	salt	salt	NN
12350	4819	22	and	and	CC
12350	4819	23	one	one	CD
12350	4819	24	cup	cup	NN
12350	4819	25	of	of	IN
12350	4819	26	flour	flour	NN
12350	4819	27	.	.	.
12350	4820	1	Beat	beat	VB
12350	4820	2	the	the	DT
12350	4820	3	eggs	egg	NNS
12350	4820	4	with	with	IN
12350	4820	5	the	the	DT
12350	4820	6	sugar	sugar	NN
12350	4820	7	until	until	IN
12350	4820	8	very	very	RB
12350	4820	9	light	light	NN
12350	4820	10	.	.	.
12350	4821	1	Beat	beat	VB
12350	4821	2	until	until	IN
12350	4821	3	the	the	DT
12350	4821	4	consistency	consistency	NN
12350	4821	5	of	of	IN
12350	4821	6	dough	dough	NN
12350	4821	7	and	and	CC
12350	4821	8	add	add	VB
12350	4821	9	the	the	DT
12350	4821	10	grated	grate	VBN
12350	4821	11	peel	peel	NN
12350	4821	12	of	of	IN
12350	4821	13	a	a	DT
12350	4821	14	lemon	lemon	NN
12350	4821	15	,	,	,
12350	4821	16	and	and	CC
12350	4821	17	last	last	VB
12350	4821	18	the	the	DT
12350	4821	19	sifted	sift	VBN
12350	4821	20	flour	flour	NN
12350	4821	21	.	.	.
12350	4822	1	No	no	DT
12350	4822	2	baking	baking	NN
12350	4822	3	-	-	HYPH
12350	4822	4	powder	powder	NN
12350	4822	5	necessary	necessary	JJ
12350	4822	6	.	.	.
12350	4823	1	Bake	bake	VB
12350	4823	2	in	in	IN
12350	4823	3	jelly	jelly	NNP
12350	4823	4	tins	tin	NNS
12350	4823	5	.	.	.
12350	4824	1	Cut	cut	VB
12350	4824	2	the	the	DT
12350	4824	3	peaches	peach	NNS
12350	4824	4	quite	quite	RB
12350	4824	5	fine	fine	JJ
12350	4824	6	and	and	CC
12350	4824	7	sugar	sugar	NN
12350	4824	8	bountifully	bountifully	RB
12350	4824	9	.	.	.
12350	4825	1	Put	Put	VBN
12350	4825	2	between	between	IN
12350	4825	3	layers	layer	NNS
12350	4825	4	.	.	.
12350	4826	1	Eat	eat	VB
12350	4826	2	with	with	IN
12350	4826	3	cream	cream	NN
12350	4826	4	.	.	.
12350	4827	1	The	the	DT
12350	4827	2	same	same	JJ
12350	4827	3	recipe	recipe	NN
12350	4827	4	may	may	MD
12350	4827	5	be	be	VB
12350	4827	6	used	use	VBN
12350	4827	7	for	for	IN
12350	4827	8	Strawberry	Strawberry	NNP
12350	4827	9	Shortcake	Shortcake	NNP
12350	4827	10	.	.	.
12350	4828	1	BREMEN	BREMEN	NNP
12350	4828	2	APPLE	APPLE	NNP
12350	4828	3	TORTE	torte	NN
12350	4828	4	Take	take	VB
12350	4828	5	seven	seven	CD
12350	4828	6	peeled	peel	VBN
12350	4828	7	and	and	CC
12350	4828	8	cored	core	VBN
12350	4828	9	apples	apple	NNS
12350	4828	10	,	,	,
12350	4828	11	six	six	CD
12350	4828	12	tablespoons	tablespoon	NNS
12350	4828	13	of	of	IN
12350	4828	14	sugar	sugar	NN
12350	4828	15	,	,	,
12350	4828	16	two	two	CD
12350	4828	17	tablespoons	tablespoon	NNS
12350	4828	18	of	of	IN
12350	4828	19	butter	butter	NN
12350	4828	20	,	,	,
12350	4828	21	and	and	CC
12350	4828	22	cook	cook	VB
12350	4828	23	together	together	RB
12350	4828	24	until	until	IN
12350	4828	25	apples	apple	NNS
12350	4828	26	are	be	VBP
12350	4828	27	soft	soft	JJ
12350	4828	28	.	.	.
12350	4829	1	Cream	cream	NN
12350	4829	2	six	six	CD
12350	4829	3	eggs	egg	NNS
12350	4829	4	;	;	:
12350	4829	5	add	add	VB
12350	4829	6	to	to	IN
12350	4829	7	them	-PRON-	PRP
12350	4829	8	one	one	CD
12350	4829	9	pint	pint	NN
12350	4829	10	of	of	IN
12350	4829	11	sour	sour	JJ
12350	4829	12	cream	cream	NN
12350	4829	13	,	,	,
12350	4829	14	one	one	CD
12350	4829	15	tablespoon	tablespoon	NN
12350	4829	16	of	of	IN
12350	4829	17	vanilla	vanilla	NN
12350	4829	18	,	,	,
12350	4829	19	one	one	CD
12350	4829	20	-	-	HYPH
12350	4829	21	half	half	NN
12350	4829	22	teaspoon	teaspoon	NN
12350	4829	23	of	of	IN
12350	4829	24	cinnamon	cinnamon	NN
12350	4829	25	,	,	,
12350	4829	26	and	and	CC
12350	4829	27	sugar	sugar	NN
12350	4829	28	to	to	TO
12350	4829	29	taste	taste	VB
12350	4829	30	;	;	:
12350	4829	31	then	then	RB
12350	4829	32	pour	pour	VB
12350	4829	33	into	into	IN
12350	4829	34	the	the	DT
12350	4829	35	cooked	cooked	JJ
12350	4829	36	apples	apple	NNS
12350	4829	37	and	and	CC
12350	4829	38	let	let	VB
12350	4829	39	all	all	DT
12350	4829	40	boil	boil	VB
12350	4829	41	together	together	RB
12350	4829	42	till	till	IN
12350	4829	43	thick	thick	JJ
12350	4829	44	.	.	.
12350	4830	1	Remove	remove	VB
12350	4830	2	from	from	IN
12350	4830	3	stove	stove	NN
12350	4830	4	.	.	.
12350	4831	1	Take	take	VB
12350	4831	2	three	three	CD
12350	4831	3	cups	cup	NNS
12350	4831	4	of	of	IN
12350	4831	5	finely	finely	RB
12350	4831	6	rolled	roll	VBN
12350	4831	7	zwieback	zwieback	NNP
12350	4831	8	,	,	,
12350	4831	9	and	and	CC
12350	4831	10	in	in	IN
12350	4831	11	the	the	DT
12350	4831	12	bottom	bottom	NN
12350	4831	13	of	of	IN
12350	4831	14	a	a	DT
12350	4831	15	well	well	RB
12350	4831	16	-	-	HYPH
12350	4831	17	greased	grease	VBN
12350	4831	18	pan	pan	NN
12350	4831	19	put	put	VBD
12350	4831	20	a	a	DT
12350	4831	21	layer	layer	NN
12350	4831	22	of	of	IN
12350	4831	23	two	two	CD
12350	4831	24	cups	cup	NNS
12350	4831	25	of	of	IN
12350	4831	26	crumbs	crumb	NNS
12350	4831	27	,	,	,
12350	4831	28	then	then	RB
12350	4831	29	a	a	DT
12350	4831	30	layer	layer	NN
12350	4831	31	of	of	IN
12350	4831	32	the	the	DT
12350	4831	33	apple	apple	NN
12350	4831	34	mixture	mixture	NN
12350	4831	35	,	,	,
12350	4831	36	a	a	DT
12350	4831	37	layer	layer	NN
12350	4831	38	of	of	IN
12350	4831	39	the	the	DT
12350	4831	40	remaining	remain	VBG
12350	4831	41	crumbs	crumb	NNS
12350	4831	42	,	,	,
12350	4831	43	and	and	CC
12350	4831	44	lastly	lastly	RB
12350	4831	45	lumps	lump	NNS
12350	4831	46	of	of	IN
12350	4831	47	butter	butter	NN
12350	4831	48	over	over	RB
12350	4831	49	all	all	DT
12350	4831	50	.	.	.
12350	4832	1	Bake	bake	VB
12350	4832	2	one	one	CD
12350	4832	3	hour	hour	NN
12350	4832	4	.	.	.
12350	4833	1	VIENNA	VIENNA	NNP
12350	4833	2	PRATER	PRATER	NNP
12350	4833	3	CAKE	CAKE	NNS
12350	4833	4	Cream	Cream	NNP
12350	4833	5	the	the	DT
12350	4833	6	yolks	yolk	NNS
12350	4833	7	of	of	IN
12350	4833	8	six	six	CD
12350	4833	9	eggs	egg	NNS
12350	4833	10	with	with	IN
12350	4833	11	one	one	CD
12350	4833	12	cup	cup	NN
12350	4833	13	of	of	IN
12350	4833	14	granulated	granulate	VBN
12350	4833	15	sugar	sugar	NN
12350	4833	16	.	.	.
12350	4834	1	Add	add	VB
12350	4834	2	three	three	CD
12350	4834	3	-	-	HYPH
12350	4834	4	fourths	fourth	NNS
12350	4834	5	cup	cup	NN
12350	4834	6	of	of	IN
12350	4834	7	sifted	sift	VBN
12350	4834	8	chocolate	chocolate	NN
12350	4834	9	,	,	,
12350	4834	10	three	three	CD
12350	4834	11	-	-	HYPH
12350	4834	12	fourths	fourth	NNS
12350	4834	13	cup	cup	NN
12350	4834	14	of	of	IN
12350	4834	15	flour	flour	NN
12350	4834	16	(	(	-LRB-
12350	4834	17	sifted	sift	VBN
12350	4834	18	twice	twice	RB
12350	4834	19	)	)	-RRB-
12350	4834	20	,	,	,
12350	4834	21	one	one	CD
12350	4834	22	and	and	CC
12350	4834	23	one	one	CD
12350	4834	24	-	-	HYPH
12350	4834	25	half	half	NN
12350	4834	26	teaspoon	teaspoon	NN
12350	4834	27	of	of	IN
12350	4834	28	vanilla	vanilla	NN
12350	4834	29	.	.	.
12350	4835	1	Add	add	VB
12350	4835	2	the	the	DT
12350	4835	3	beaten	beaten	NN
12350	4835	4	whites	white	NNS
12350	4835	5	.	.	.
12350	4836	1	Bake	bake	VB
12350	4836	2	thirty	thirty	CD
12350	4836	3	minutes	minute	NNS
12350	4836	4	.	.	.
12350	4837	1	When	when	WRB
12350	4837	2	cold	cold	JJ
12350	4837	3	;	;	:
12350	4837	4	cut	cut	VBD
12350	4837	5	in	in	IN
12350	4837	6	half	half	NN
12350	4837	7	and	and	CC
12350	4837	8	fill	fill	VB
12350	4837	9	with	with	IN
12350	4837	10	the	the	DT
12350	4837	11	following	follow	VBG
12350	4837	12	:	:	:
12350	4837	13	One	one	CD
12350	4837	14	cup	cup	NN
12350	4837	15	of	of	IN
12350	4837	16	milk	milk	NN
12350	4837	17	,	,	,
12350	4837	18	yolks	yolk	NNS
12350	4837	19	of	of	IN
12350	4837	20	two	two	CD
12350	4837	21	eggs	egg	NNS
12350	4837	22	,	,	,
12350	4837	23	one	one	CD
12350	4837	24	cup	cup	NN
12350	4837	25	of	of	IN
12350	4837	26	chopped	chop	VBN
12350	4837	27	walnuts	walnut	NNS
12350	4837	28	.	.	.
12350	4838	1	Boil	Boil	NNP
12350	4838	2	,	,	,
12350	4838	3	stirring	stir	VBG
12350	4838	4	constantly	constantly	RB
12350	4838	5	to	to	TO
12350	4838	6	prevent	prevent	VB
12350	4838	7	curdling	curdling	NN
12350	4838	8	.	.	.
12350	4839	1	Sweeten	sweeten	VB
12350	4839	2	to	to	TO
12350	4839	3	taste	taste	VB
12350	4839	4	,	,	,
12350	4839	5	and	and	CC
12350	4839	6	after	after	IN
12350	4839	7	removing	remove	VBG
12350	4839	8	from	from	IN
12350	4839	9	the	the	DT
12350	4839	10	fire	fire	NN
12350	4839	11	add	add	VB
12350	4839	12	one	one	CD
12350	4839	13	tablespoon	tablespoon	NN
12350	4839	14	of	of	IN
12350	4839	15	rum	rum	NN
12350	4839	16	.	.	.
12350	4840	1	Spread	Spread	VBN
12350	4840	2	while	while	IN
12350	4840	3	hot	hot	JJ
12350	4840	4	.	.	.
12350	4841	1	SAND	SAND	NNP
12350	4841	2	TORTE	TORTE	NNP
12350	4841	3	Cream	Cream	NNP
12350	4841	4	one	one	CD
12350	4841	5	-	-	HYPH
12350	4841	6	half	half	NN
12350	4841	7	pound	pound	NN
12350	4841	8	of	of	IN
12350	4841	9	butter	butter	NN
12350	4841	10	with	with	IN
12350	4841	11	one	one	CD
12350	4841	12	-	-	HYPH
12350	4841	13	half	half	NN
12350	4841	14	pound	pound	NN
12350	4841	15	of	of	IN
12350	4841	16	sugar	sugar	NN
12350	4841	17	;	;	:
12350	4841	18	drop	drop	VB
12350	4841	19	in	in	RP
12350	4841	20	,	,	,
12350	4841	21	one	one	CD
12350	4841	22	at	at	IN
12350	4841	23	a	a	DT
12350	4841	24	time	time	NN
12350	4841	25	,	,	,
12350	4841	26	the	the	DT
12350	4841	27	yolks	yolk	NNS
12350	4841	28	of	of	IN
12350	4841	29	six	six	CD
12350	4841	30	eggs	egg	NNS
12350	4841	31	.	.	.
12350	4842	1	Add	add	VB
12350	4842	2	one	one	CD
12350	4842	3	small	small	JJ
12350	4842	4	wine	wine	NN
12350	4842	5	glass	glass	NN
12350	4842	6	of	of	IN
12350	4842	7	rum	rum	NN
12350	4842	8	,	,	,
12350	4842	9	one	one	CD
12350	4842	10	-	-	HYPH
12350	4842	11	fourth	fourth	NN
12350	4842	12	pound	pound	NN
12350	4842	13	of	of	IN
12350	4842	14	corn	corn	NN
12350	4842	15	-	-	HYPH
12350	4842	16	starch	starch	NN
12350	4842	17	,	,	,
12350	4842	18	and	and	CC
12350	4842	19	one	one	CD
12350	4842	20	-	-	HYPH
12350	4842	21	fourth	fourth	NN
12350	4842	22	pound	pound	NN
12350	4842	23	of	of	IN
12350	4842	24	flour	flour	NN
12350	4842	25	that	that	WDT
12350	4842	26	have	have	VBP
12350	4842	27	been	be	VBN
12350	4842	28	thoroughly	thoroughly	RB
12350	4842	29	mixed	mix	VBN
12350	4842	30	;	;	:
12350	4842	31	one	one	CD
12350	4842	32	teaspoon	teaspoon	NN
12350	4842	33	of	of	IN
12350	4842	34	baking	baking	NN
12350	4842	35	-	-	HYPH
12350	4842	36	powder	powder	NN
12350	4842	37	,	,	,
12350	4842	38	the	the	DT
12350	4842	39	beaten	beat	VBN
12350	4842	40	whites	white	NNS
12350	4842	41	of	of	IN
12350	4842	42	six	six	CD
12350	4842	43	eggs	egg	NNS
12350	4842	44	.	.	.
12350	4843	1	Bake	bake	VB
12350	4843	2	one	one	CD
12350	4843	3	hour	hour	NN
12350	4843	4	in	in	IN
12350	4843	5	a	a	DT
12350	4843	6	moderate	moderate	JJ
12350	4843	7	oven	oven	NN
12350	4843	8	.	.	.
12350	4844	1	ALMOND	almond	NN
12350	4844	2	CAKE	CAKE	NNS
12350	4844	3	OR	or	CC
12350	4844	4	MANDEL	MANDEL	NNP
12350	4844	5	TORTE	TORTE	NNP
12350	4844	6	,	,	,
12350	4844	7	No	no	UH
12350	4844	8	.	.	.
12350	4845	1	1	1	LS
12350	4845	2	Take	take	VB
12350	4845	3	one	one	CD
12350	4845	4	-	-	HYPH
12350	4845	5	half	half	NN
12350	4845	6	pound	pound	NN
12350	4845	7	of	of	IN
12350	4845	8	almonds	almond	NNS
12350	4845	9	and	and	CC
12350	4845	10	blanch	blanch	VB
12350	4845	11	by	by	IN
12350	4845	12	pouring	pour	VBG
12350	4845	13	boiling	boil	VBG
12350	4845	14	water	water	NN
12350	4845	15	over	over	IN
12350	4845	16	them	-PRON-	PRP
12350	4845	17	,	,	,
12350	4845	18	and	and	CC
12350	4845	19	pound	pound	NN
12350	4845	20	in	in	IN
12350	4845	21	a	a	DT
12350	4845	22	mortar	mortar	NN
12350	4845	23	or	or	CC
12350	4845	24	grate	grate	VB
12350	4845	25	on	on	RP
12350	4845	26	grater	grater	NN
12350	4845	27	(	(	-LRB-
12350	4845	28	the	the	DT
12350	4845	29	latter	latter	NN
12350	4845	30	is	be	VBZ
12350	4845	31	best	good	JJS
12350	4845	32	)	)	-RRB-
12350	4845	33	.	.	.
12350	4846	1	Beat	beat	VB
12350	4846	2	yolks	yolk	NNS
12350	4846	3	of	of	IN
12350	4846	4	eight	eight	CD
12350	4846	5	eggs	egg	NNS
12350	4846	6	vigorously	vigorously	RB
12350	4846	7	with	with	IN
12350	4846	8	one	one	CD
12350	4846	9	cup	cup	NN
12350	4846	10	of	of	IN
12350	4846	11	sugar	sugar	NN
12350	4846	12	,	,	,
12350	4846	13	add	add	VB
12350	4846	14	one	one	CD
12350	4846	15	-	-	HYPH
12350	4846	16	half	half	NN
12350	4846	17	lemon	lemon	NN
12350	4846	18	,	,	,
12350	4846	19	grated	grate	VBN
12350	4846	20	peel	peel	NN
12350	4846	21	and	and	CC
12350	4846	22	juice	juice	NN
12350	4846	23	,	,	,
12350	4846	24	one	one	CD
12350	4846	25	tablespoon	tablespoon	NN
12350	4846	26	of	of	IN
12350	4846	27	brandy	brandy	NN
12350	4846	28	,	,	,
12350	4846	29	and	and	CC
12350	4846	30	four	four	CD
12350	4846	31	lady	lady	NN
12350	4846	32	-	-	HYPH
12350	4846	33	fingers	finger	NNS
12350	4846	34	grated	grate	VBN
12350	4846	35	,	,	,
12350	4846	36	the	the	DT
12350	4846	37	almonds	almond	NNS
12350	4846	38	,	,	,
12350	4846	39	and	and	CC
12350	4846	40	fold	fold	VB
12350	4846	41	in	in	IN
12350	4846	42	the	the	DT
12350	4846	43	stiffly	stiffly	RB
12350	4846	44	-	-	HYPH
12350	4846	45	beaten	beat	VBN
12350	4846	46	whites	white	NNS
12350	4846	47	of	of	IN
12350	4846	48	eggs	egg	NNS
12350	4846	49	.	.	.
12350	4847	1	Bake	bake	VB
12350	4847	2	in	in	IN
12350	4847	3	moderate	moderate	JJ
12350	4847	4	oven	oven	NNP
12350	4847	5	one	one	CD
12350	4847	6	hour	hour	NN
12350	4847	7	.	.	.
12350	4848	1	ALMOND	almond	NN
12350	4848	2	CAKE	CAKE	NNS
12350	4848	3	OR	or	CC
12350	4848	4	MANDEL	MANDEL	NNP
12350	4848	5	TORTE	TORTE	NNP
12350	4848	6	,	,	,
12350	4848	7	No	no	UH
12350	4848	8	.	.	.
12350	4849	1	2	2	LS
12350	4849	2	Take	take	VB
12350	4849	3	one	one	CD
12350	4849	4	-	-	HYPH
12350	4849	5	fourth	fourth	NN
12350	4849	6	pound	pound	NN
12350	4849	7	of	of	IN
12350	4849	8	sweet	sweet	JJ
12350	4849	9	almonds	almond	NNS
12350	4849	10	and	and	CC
12350	4849	11	one	one	CD
12350	4849	12	-	-	HYPH
12350	4849	13	eighth	eighth	JJ
12350	4849	14	pound	pound	NN
12350	4849	15	of	of	IN
12350	4849	16	bitter	bitter	JJ
12350	4849	17	ones	one	NNS
12350	4849	18	mixed	mixed	JJ
12350	4849	19	.	.	.
12350	4850	1	Blanch	blanch	VB
12350	4850	2	them	-PRON-	PRP
12350	4850	3	the	the	DT
12350	4850	4	day	day	NN
12350	4850	5	previous	previous	JJ
12350	4850	6	to	to	IN
12350	4850	7	using	use	VBG
12350	4850	8	and	and	CC
12350	4850	9	then	then	RB
12350	4850	10	grate	grate	VB
12350	4850	11	or	or	CC
12350	4850	12	pound	pound	VB
12350	4850	13	them	-PRON-	PRP
12350	4850	14	as	as	RB
12350	4850	15	fine	fine	RB
12350	4850	16	as	as	IN
12350	4850	17	powder	powder	NN
12350	4850	18	.	.	.
12350	4851	1	Beat	beat	VB
12350	4851	2	until	until	IN
12350	4851	3	light	light	NN
12350	4851	4	the	the	DT
12350	4851	5	yolks	yolk	NNS
12350	4851	6	of	of	IN
12350	4851	7	nine	nine	CD
12350	4851	8	eggs	egg	NNS
12350	4851	9	with	with	IN
12350	4851	10	eight	eight	CD
12350	4851	11	tablespoons	tablespoon	NNS
12350	4851	12	of	of	IN
12350	4851	13	granulated	granulate	VBN
12350	4851	14	sugar	sugar	NN
12350	4851	15	.	.	.
12350	4852	1	Add	add	VB
12350	4852	2	the	the	DT
12350	4852	3	grated	grate	VBN
12350	4852	4	peel	peel	NN
12350	4852	5	of	of	IN
12350	4852	6	one	one	CD
12350	4852	7	lemon	lemon	NN
12350	4852	8	and	and	CC
12350	4852	9	one	one	CD
12350	4852	10	-	-	HYPH
12350	4852	11	half	half	NN
12350	4852	12	teaspoon	teaspoon	NN
12350	4852	13	of	of	IN
12350	4852	14	mace	mace	NN
12350	4852	15	or	or	CC
12350	4852	16	vanilla	vanilla	NN
12350	4852	17	.	.	.
12350	4853	1	Beat	beat	VB
12350	4853	2	long	long	RB
12350	4853	3	and	and	CC
12350	4853	4	steadily	steadily	RB
12350	4853	5	.	.	.
12350	4854	1	Add	add	VB
12350	4854	2	the	the	DT
12350	4854	3	grated	grate	VBN
12350	4854	4	almonds	almond	NNS
12350	4854	5	and	and	CC
12350	4854	6	continue	continue	VB
12350	4854	7	the	the	DT
12350	4854	8	stirring	stirring	NN
12350	4854	9	in	in	IN
12350	4854	10	one	one	CD
12350	4854	11	direction	direction	NN
12350	4854	12	.	.	.
12350	4855	1	Add	add	VB
12350	4855	2	the	the	DT
12350	4855	3	juice	juice	NN
12350	4855	4	of	of	IN
12350	4855	5	the	the	DT
12350	4855	6	lemon	lemon	NN
12350	4855	7	to	to	IN
12350	4855	8	the	the	DT
12350	4855	9	stiff	stiff	RB
12350	4855	10	-	-	HYPH
12350	4855	11	beaten	beat	VBN
12350	4855	12	whites	white	NNS
12350	4855	13	.	.	.
12350	4856	1	Grate	grate	VB
12350	4856	2	four	four	CD
12350	4856	3	stale	stale	JJ
12350	4856	4	lady	lady	NN
12350	4856	5	fingers	finger	NNS
12350	4856	6	,	,	,
12350	4856	7	add	add	VB
12350	4856	8	and	and	CC
12350	4856	9	bake	bake	VB
12350	4856	10	slowly	slowly	RB
12350	4856	11	for	for	IN
12350	4856	12	one	one	CD
12350	4856	13	hour	hour	NN
12350	4856	14	at	at	IN
12350	4856	15	least	least	JJS
12350	4856	16	.	.	.
12350	4857	1	BROD	BROD	NNP
12350	4857	2	TORTE	TORTE	NNS
12350	4857	3	Take	take	VBP
12350	4857	4	six	six	CD
12350	4857	5	eggs	egg	NNS
12350	4857	6	,	,	,
12350	4857	7	seven	seven	CD
12350	4857	8	tablespoons	tablespoon	NNS
12350	4857	9	of	of	IN
12350	4857	10	granulated	granulate	VBN
12350	4857	11	sugar	sugar	NN
12350	4857	12	,	,	,
12350	4857	13	seven	seven	CD
12350	4857	14	tablespoons	tablespoon	NNS
12350	4857	15	of	of	IN
12350	4857	16	bread	bread	NN
12350	4857	17	crumbs	crumb	VBZ
12350	4857	18	,	,	,
12350	4857	19	one	one	CD
12350	4857	20	-	-	HYPH
12350	4857	21	eighth	eighth	JJ
12350	4857	22	pound	pound	NN
12350	4857	23	of	of	IN
12350	4857	24	chopped	chopped	JJ
12350	4857	25	almonds	almond	NNS
12350	4857	26	,	,	,
12350	4857	27	one	one	CD
12350	4857	28	-	-	HYPH
12350	4857	29	half	half	NN
12350	4857	30	teaspoon	teaspoon	NN
12350	4857	31	of	of	IN
12350	4857	32	allspice	allspice	NN
12350	4857	33	,	,	,
12350	4857	34	one	one	CD
12350	4857	35	tablespoon	tablespoon	NN
12350	4857	36	of	of	IN
12350	4857	37	jelly	jelly	NNP
12350	4857	38	,	,	,
12350	4857	39	grated	grate	VBD
12350	4857	40	rind	rind	NN
12350	4857	41	and	and	CC
12350	4857	42	juice	juice	NN
12350	4857	43	of	of	IN
12350	4857	44	one	one	CD
12350	4857	45	lemon	lemon	NN
12350	4857	46	,	,	,
12350	4857	47	one	one	CD
12350	4857	48	teaspoon	teaspoon	NN
12350	4857	49	of	of	IN
12350	4857	50	cinnamon	cinnamon	NN
12350	4857	51	,	,	,
12350	4857	52	one	one	CD
12350	4857	53	-	-	HYPH
12350	4857	54	half	half	NN
12350	4857	55	teaspoon	teaspoon	NN
12350	4857	56	of	of	IN
12350	4857	57	cloves	clove	NNS
12350	4857	58	,	,	,
12350	4857	59	one	one	CD
12350	4857	60	-	-	HYPH
12350	4857	61	half	half	NN
12350	4857	62	wine	wine	NN
12350	4857	63	glass	glass	NN
12350	4857	64	of	of	IN
12350	4857	65	brandy	brandy	NN
12350	4857	66	.	.	.
12350	4858	1	Beat	beat	VB
12350	4858	2	yolks	yolk	NNS
12350	4858	3	of	of	IN
12350	4858	4	eggs	egg	NNS
12350	4858	5	well	well	RB
12350	4858	6	and	and	CC
12350	4858	7	add	add	VB
12350	4858	8	sugar	sugar	NN
12350	4858	9	and	and	CC
12350	4858	10	beat	beat	VB
12350	4858	11	until	until	IN
12350	4858	12	it	-PRON-	PRP
12350	4858	13	blisters	blister	NNS
12350	4858	14	,	,	,
12350	4858	15	add	add	VB
12350	4858	16	bread	bread	NN
12350	4858	17	crumbs	crumb	NNS
12350	4858	18	,	,	,
12350	4858	19	almonds	almond	NNS
12350	4858	20	,	,	,
12350	4858	21	jelly	jelly	NNP
12350	4858	22	,	,	,
12350	4858	23	spice	spice	NN
12350	4858	24	,	,	,
12350	4858	25	lemon	lemon	NN
12350	4858	26	,	,	,
12350	4858	27	and	and	CC
12350	4858	28	brandy	brandy	NN
12350	4858	29	.	.	.
12350	4859	1	Then	then	RB
12350	4859	2	add	add	VB
12350	4859	3	beaten	beat	VBN
12350	4859	4	whites	white	NNS
12350	4859	5	,	,	,
12350	4859	6	and	and	CC
12350	4859	7	bake	bake	VB
12350	4859	8	slowly	slowly	RB
12350	4859	9	about	about	IN
12350	4859	10	forty	forty	CD
12350	4859	11	minutes	minute	NNS
12350	4859	12	.	.	.
12350	4860	1	RYE	RYE	NNP
12350	4860	2	BREAD	BREAD	NNP
12350	4860	3	TORTE	torte	NN
12350	4860	4	Beat	beat	VBP
12350	4860	5	the	the	DT
12350	4860	6	yolks	yolk	NNS
12350	4860	7	of	of	IN
12350	4860	8	four	four	CD
12350	4860	9	eggs	egg	NNS
12350	4860	10	very	very	RB
12350	4860	11	light	light	JJ
12350	4860	12	with	with	IN
12350	4860	13	one	one	CD
12350	4860	14	cup	cup	NN
12350	4860	15	of	of	IN
12350	4860	16	sugar	sugar	NN
12350	4860	17	;	;	:
12350	4860	18	add	add	VB
12350	4860	19	one	one	CD
12350	4860	20	cup	cup	NN
12350	4860	21	of	of	IN
12350	4860	22	sifted	sift	VBN
12350	4860	23	dry	dry	JJ
12350	4860	24	rye	rye	NN
12350	4860	25	bread	bread	NN
12350	4860	26	crumbs	crumb	VBZ
12350	4860	27	to	to	TO
12350	4860	28	which	which	WDT
12350	4860	29	one	one	CD
12350	4860	30	teaspoon	teaspoon	NN
12350	4860	31	of	of	IN
12350	4860	32	baking	baking	NN
12350	4860	33	-	-	HYPH
12350	4860	34	powder	powder	NN
12350	4860	35	and	and	CC
12350	4860	36	a	a	DT
12350	4860	37	pinch	pinch	NN
12350	4860	38	of	of	IN
12350	4860	39	salt	salt	NN
12350	4860	40	have	have	VBP
12350	4860	41	been	be	VBN
12350	4860	42	added	add	VBN
12350	4860	43	.	.	.
12350	4861	1	Moisten	moisten	VB
12350	4861	2	one	one	CD
12350	4861	3	-	-	HYPH
12350	4861	4	half	half	NN
12350	4861	5	cup	cup	NN
12350	4861	6	of	of	IN
12350	4861	7	ground	ground	NN
12350	4861	8	almonds	almond	VBZ
12350	4861	9	with	with	IN
12350	4861	10	two	two	CD
12350	4861	11	tablespoons	tablespoon	NNS
12350	4861	12	of	of	IN
12350	4861	13	sherry	sherry	NN
12350	4861	14	,	,	,
12350	4861	15	add	add	VB
12350	4861	16	and	and	CC
12350	4861	17	lastly	lastly	RB
12350	4861	18	fold	fold	VB
12350	4861	19	in	in	IN
12350	4861	20	the	the	DT
12350	4861	21	beaten	beat	VBN
12350	4861	22	whites	white	NNS
12350	4861	23	of	of	IN
12350	4861	24	eggs	egg	NNS
12350	4861	25	.	.	.
12350	4862	1	Bake	bake	VB
12350	4862	2	in	in	RP
12350	4862	3	ungreased	ungreased	JJ
12350	4862	4	form	form	NN
12350	4862	5	in	in	IN
12350	4862	6	moderate	moderate	JJ
12350	4862	7	oven	oven	NN
12350	4862	8	.	.	.
12350	4863	1	ZWIEBACK	zwieback	NN
12350	4863	2	TORTE	torte	NN
12350	4863	3	Beat	beat	VBP
12350	4863	4	the	the	DT
12350	4863	5	yolks	yolk	NNS
12350	4863	6	of	of	IN
12350	4863	7	six	six	CD
12350	4863	8	eggs	egg	NNS
12350	4863	9	with	with	IN
12350	4863	10	one	one	CD
12350	4863	11	and	and	CC
12350	4863	12	one	one	CD
12350	4863	13	-	-	HYPH
12350	4863	14	eighth	eighth	JJ
12350	4863	15	cups	cup	NNS
12350	4863	16	of	of	IN
12350	4863	17	sugar	sugar	NN
12350	4863	18	,	,	,
12350	4863	19	add	add	VB
12350	4863	20	one	one	CD
12350	4863	21	-	-	HYPH
12350	4863	22	half	half	NN
12350	4863	23	box	box	NN
12350	4863	24	of	of	IN
12350	4863	25	zwieback	zwieback	NN
12350	4863	26	,	,	,
12350	4863	27	which	which	WDT
12350	4863	28	has	have	VBZ
12350	4863	29	been	be	VBN
12350	4863	30	rolled	roll	VBN
12350	4863	31	very	very	RB
12350	4863	32	fine	fine	JJ
12350	4863	33	,	,	,
12350	4863	34	add	add	VB
12350	4863	35	one	one	CD
12350	4863	36	teaspoon	teaspoon	NN
12350	4863	37	of	of	IN
12350	4863	38	baking	baking	NN
12350	4863	39	-	-	HYPH
12350	4863	40	powder	powder	NN
12350	4863	41	,	,	,
12350	4863	42	season	season	NN
12350	4863	43	with	with	IN
12350	4863	44	one	one	CD
12350	4863	45	tablespoon	tablespoon	NN
12350	4863	46	of	of	IN
12350	4863	47	rum	rum	NN
12350	4863	48	or	or	CC
12350	4863	49	sherry	sherry	VB
12350	4863	50	wine	wine	NN
12350	4863	51	and	and	CC
12350	4863	52	one	one	CD
12350	4863	53	-	-	HYPH
12350	4863	54	half	half	NN
12350	4863	55	teaspoon	teaspoon	NN
12350	4863	56	of	of	IN
12350	4863	57	bitter	bitter	JJ
12350	4863	58	almond	almond	NN
12350	4863	59	extract	extract	NN
12350	4863	60	.	.	.
12350	4864	1	Lastly	lastly	RB
12350	4864	2	fold	fold	VB
12350	4864	3	in	in	IN
12350	4864	4	the	the	DT
12350	4864	5	stiffly	stiffly	RB
12350	4864	6	-	-	HYPH
12350	4864	7	beaten	beat	VBN
12350	4864	8	whites	white	NNS
12350	4864	9	of	of	IN
12350	4864	10	the	the	DT
12350	4864	11	six	six	CD
12350	4864	12	eggs	egg	NNS
12350	4864	13	and	and	CC
12350	4864	14	bake	bake	NN
12350	4864	15	in	in	RP
12350	4864	16	ungreased	ungreased	JJ
12350	4864	17	form	form	NN
12350	4864	18	in	in	IN
12350	4864	19	moderate	moderate	JJ
12350	4864	20	oven	oven	NNP
12350	4864	21	three	three	CD
12350	4864	22	-	-	HYPH
12350	4864	23	quarters	quarter	NNS
12350	4864	24	of	of	IN
12350	4864	25	an	an	DT
12350	4864	26	hour	hour	NN
12350	4864	27	.	.	.
12350	4865	1	CHOCOLATE	CHOCOLATE	NNP
12350	4865	2	BROD	BROD	NNP
12350	4865	3	TORTE	torte	RB
12350	4865	4	Separate	separate	VBP
12350	4865	5	the	the	DT
12350	4865	6	yolks	yolk	NNS
12350	4865	7	and	and	CC
12350	4865	8	whites	white	NNS
12350	4865	9	of	of	IN
12350	4865	10	ten	ten	CD
12350	4865	11	eggs	egg	NNS
12350	4865	12	.	.	.
12350	4866	1	Beat	beat	VB
12350	4866	2	the	the	DT
12350	4866	3	yolks	yolk	NNS
12350	4866	4	with	with	IN
12350	4866	5	two	two	CD
12350	4866	6	cups	cup	NNS
12350	4866	7	of	of	IN
12350	4866	8	pulverized	pulverized	JJ
12350	4866	9	sugar	sugar	NN
12350	4866	10	.	.	.
12350	4867	1	When	when	WRB
12350	4867	2	thick	thick	JJ
12350	4867	3	add	add	VB
12350	4867	4	one	one	CD
12350	4867	5	and	and	CC
12350	4867	6	three	three	CD
12350	4867	7	-	-	HYPH
12350	4867	8	fourth	fourth	JJ
12350	4867	9	cups	cup	NNS
12350	4867	10	of	of	IN
12350	4867	11	sifted	sift	VBN
12350	4867	12	dry	dry	JJ
12350	4867	13	rye	rye	NN
12350	4867	14	bread	bread	NN
12350	4867	15	crumbs	crumb	VBZ
12350	4867	16	,	,	,
12350	4867	17	one	one	CD
12350	4867	18	-	-	HYPH
12350	4867	19	half	half	NN
12350	4867	20	pound	pound	NN
12350	4867	21	of	of	IN
12350	4867	22	sweet	sweet	JJ
12350	4867	23	almonds	almond	NNS
12350	4867	24	,	,	,
12350	4867	25	also	also	RB
12350	4867	26	some	some	DT
12350	4867	27	bitter	bitter	JJ
12350	4867	28	ones	one	NNS
12350	4867	29	,	,	,
12350	4867	30	grated	grate	VBD
12350	4867	31	or	or	CC
12350	4867	32	powdered	powder	VBN
12350	4867	33	as	as	RB
12350	4867	34	fine	fine	JJ
12350	4867	35	as	as	IN
12350	4867	36	possible	possible	JJ
12350	4867	37	,	,	,
12350	4867	38	one	one	CD
12350	4867	39	-	-	HYPH
12350	4867	40	fourth	fourth	NN
12350	4867	41	pound	pound	NN
12350	4867	42	of	of	IN
12350	4867	43	citron	citron	NN
12350	4867	44	shredded	shred	VBN
12350	4867	45	fine	fine	JJ
12350	4867	46	,	,	,
12350	4867	47	one	one	CD
12350	4867	48	cake	cake	NN
12350	4867	49	of	of	IN
12350	4867	50	chocolate	chocolate	NN
12350	4867	51	grated	grate	VBN
12350	4867	52	,	,	,
12350	4867	53	the	the	DT
12350	4867	54	grated	grate	VBN
12350	4867	55	peel	peel	NN
12350	4867	56	of	of	IN
12350	4867	57	one	one	CD
12350	4867	58	lemon	lemon	NN
12350	4867	59	,	,	,
12350	4867	60	the	the	DT
12350	4867	61	juice	juice	NN
12350	4867	62	of	of	IN
12350	4867	63	one	one	CD
12350	4867	64	orange	orange	NN
12350	4867	65	and	and	CC
12350	4867	66	one	one	CD
12350	4867	67	lemon	lemon	NN
12350	4867	68	,	,	,
12350	4867	69	one	one	CD
12350	4867	70	tablespoon	tablespoon	NN
12350	4867	71	of	of	IN
12350	4867	72	cinnamon	cinnamon	NN
12350	4867	73	,	,	,
12350	4867	74	one	one	CD
12350	4867	75	teaspoon	teaspoon	NN
12350	4867	76	of	of	IN
12350	4867	77	allspice	allspice	NN
12350	4867	78	,	,	,
12350	4867	79	one	one	CD
12350	4867	80	-	-	HYPH
12350	4867	81	half	half	NN
12350	4867	82	teaspoon	teaspoon	NN
12350	4867	83	of	of	IN
12350	4867	84	cloves	clove	NNS
12350	4867	85	,	,	,
12350	4867	86	and	and	CC
12350	4867	87	a	a	DT
12350	4867	88	wine	wine	NN
12350	4867	89	glass	glass	NN
12350	4867	90	of	of	IN
12350	4867	91	brandy	brandy	NN
12350	4867	92	.	.	.
12350	4868	1	Bake	bake	VB
12350	4868	2	very	very	RB
12350	4868	3	slowly	slowly	RB
12350	4868	4	in	in	IN
12350	4868	5	ungreased	ungreased	JJ
12350	4868	6	form	form	NN
12350	4868	7	.	.	.
12350	4869	1	Frost	frost	JJ
12350	4869	2	with	with	IN
12350	4869	3	a	a	DT
12350	4869	4	chocolate	chocolate	NN
12350	4869	5	icing	icing	NN
12350	4869	6	,	,	,
12350	4869	7	made	make	VBN
12350	4869	8	as	as	IN
12350	4869	9	follows	follow	VBZ
12350	4869	10	:	:	:
12350	4869	11	Melt	melt	VB
12350	4869	12	a	a	DT
12350	4869	13	small	small	JJ
12350	4869	14	piece	piece	NN
12350	4869	15	of	of	IN
12350	4869	16	chocolate	chocolate	NN
12350	4869	17	.	.	.
12350	4870	1	Beat	beat	VB
12350	4870	2	the	the	DT
12350	4870	3	white	white	NN
12350	4870	4	of	of	IN
12350	4870	5	an	an	DT
12350	4870	6	egg	egg	NN
12350	4870	7	stiff	stiff	JJ
12350	4870	8	with	with	IN
12350	4870	9	scant	scant	JJ
12350	4870	10	cup	cup	NN
12350	4870	11	of	of	IN
12350	4870	12	sugar	sugar	NNP
12350	4870	13	,	,	,
12350	4870	14	and	and	CC
12350	4870	15	stir	stir	VB
12350	4870	16	into	into	IN
12350	4870	17	the	the	DT
12350	4870	18	melted	melt	VBN
12350	4870	19	chocolate	chocolate	NN
12350	4870	20	and	and	CC
12350	4870	21	spread	spread	VBD
12350	4870	22	with	with	IN
12350	4870	23	a	a	DT
12350	4870	24	knife	knife	NN
12350	4870	25	.	.	.
12350	4871	1	BURNT	BURNT	NNP
12350	4871	2	ALMOND	almond	NN
12350	4871	3	TORTE	torte	RB
12350	4871	4	Beat	beat	VBP
12350	4871	5	up	up	RP
12350	4871	6	four	four	CD
12350	4871	7	eggs	egg	NNS
12350	4871	8	with	with	IN
12350	4871	9	one	one	CD
12350	4871	10	cup	cup	NN
12350	4871	11	of	of	IN
12350	4871	12	sifted	sift	VBN
12350	4871	13	powdered	powdered	JJ
12350	4871	14	sugar	sugar	NN
12350	4871	15	.	.	.
12350	4872	1	Beat	beat	VB
12350	4872	2	until	until	IN
12350	4872	3	it	-PRON-	PRP
12350	4872	4	looks	look	VBZ
12350	4872	5	like	like	IN
12350	4872	6	a	a	DT
12350	4872	7	heavy	heavy	JJ
12350	4872	8	batter	batter	NN
12350	4872	9	.	.	.
12350	4873	1	When	when	WRB
12350	4873	2	you	-PRON-	PRP
12350	4873	3	think	think	VBP
12350	4873	4	you	-PRON-	PRP
12350	4873	5	can	can	MD
12350	4873	6	not	not	RB
12350	4873	7	possibly	possibly	RB
12350	4873	8	beat	beat	VB
12350	4873	9	any	any	DT
12350	4873	10	longer	longer	RB
12350	4873	11	stir	stir	VB
12350	4873	12	one	one	CD
12350	4873	13	cup	cup	NN
12350	4873	14	of	of	IN
12350	4873	15	sifted	sift	VBN
12350	4873	16	flour	flour	NN
12350	4873	17	with	with	IN
12350	4873	18	one	one	CD
12350	4873	19	-	-	HYPH
12350	4873	20	half	half	NN
12350	4873	21	teaspoon	teaspoon	NN
12350	4873	22	of	of	IN
12350	4873	23	baking	baking	NN
12350	4873	24	-	-	HYPH
12350	4873	25	powder	powder	NN
12350	4873	26	.	.	.
12350	4874	1	Stir	stir	VB
12350	4874	2	it	-PRON-	PRP
12350	4874	3	into	into	IN
12350	4874	4	batter	batter	NN
12350	4874	5	gradually	gradually	RB
12350	4874	6	and	and	CC
12350	4874	7	lightly	lightly	RB
12350	4874	8	,	,	,
12350	4874	9	adding	add	VBG
12350	4874	10	three	three	CD
12350	4874	11	tablespoons	tablespoon	NNS
12350	4874	12	of	of	IN
12350	4874	13	water	water	NN
12350	4874	14	.	.	.
12350	4875	1	Bake	bake	VB
12350	4875	2	in	in	IN
12350	4875	3	jelly	jelly	NNP
12350	4875	4	tins	tin	NNS
12350	4875	5	.	.	.
12350	4876	1	Filling	fill	VBG
12350	4876	2	:	:	:
12350	4876	3	Scald	Scald	NNP
12350	4876	4	one	one	CD
12350	4876	5	-	-	HYPH
12350	4876	6	fourth	fourth	NN
12350	4876	7	pound	pound	NN
12350	4876	8	of	of	IN
12350	4876	9	almonds	almond	NNS
12350	4876	10	(	(	-LRB-
12350	4876	11	by	by	IN
12350	4876	12	pouring	pour	VBG
12350	4876	13	boiling	boil	VBG
12350	4876	14	water	water	NN
12350	4876	15	over	over	IN
12350	4876	16	them	-PRON-	PRP
12350	4876	17	)	)	-RRB-
12350	4876	18	,	,	,
12350	4876	19	remove	remove	VB
12350	4876	20	skins	skin	NNS
12350	4876	21	,	,	,
12350	4876	22	put	put	VBD
12350	4876	23	them	-PRON-	PRP
12350	4876	24	on	on	IN
12350	4876	25	a	a	DT
12350	4876	26	pie	pie	NN
12350	4876	27	plate	plate	NN
12350	4876	28	and	and	CC
12350	4876	29	set	set	VBD
12350	4876	30	them	-PRON-	PRP
12350	4876	31	in	in	IN
12350	4876	32	the	the	DT
12350	4876	33	oven	oven	NN
12350	4876	34	to	to	TO
12350	4876	35	brown	brown	VB
12350	4876	36	slightly	slightly	RB
12350	4876	37	.	.	.
12350	4877	1	Meanwhile	meanwhile	RB
12350	4877	2	,	,	,
12350	4877	3	melt	melt	VBP
12350	4877	4	three	three	CD
12350	4877	5	tablespoons	tablespoon	NNS
12350	4877	6	of	of	IN
12350	4877	7	white	white	JJ
12350	4877	8	sugar	sugar	NN
12350	4877	9	,	,	,
12350	4877	10	without	without	IN
12350	4877	11	adding	add	VBG
12350	4877	12	water	water	NN
12350	4877	13	,	,	,
12350	4877	14	stirring	stir	VBG
12350	4877	15	it	-PRON-	PRP
12350	4877	16	all	all	PDT
12350	4877	17	the	the	DT
12350	4877	18	while	while	NN
12350	4877	19	.	.	.
12350	4878	1	Stir	stir	VB
12350	4878	2	up	up	RP
12350	4878	3	the	the	DT
12350	4878	4	almonds	almond	NNS
12350	4878	5	in	in	IN
12350	4878	6	this	this	DT
12350	4878	7	,	,	,
12350	4878	8	then	then	RB
12350	4878	9	remove	remove	VB
12350	4878	10	them	-PRON-	PRP
12350	4878	11	from	from	IN
12350	4878	12	the	the	DT
12350	4878	13	fire	fire	NN
12350	4878	14	and	and	CC
12350	4878	15	lay	lie	VBD
12350	4878	16	on	on	IN
12350	4878	17	a	a	DT
12350	4878	18	platter	platter	NN
12350	4878	19	separately	separately	RB
12350	4878	20	to	to	IN
12350	4878	21	cool	cool	JJ
12350	4878	22	.	.	.
12350	4879	1	Make	make	VB
12350	4879	2	an	an	DT
12350	4879	3	icing	icing	NN
12350	4879	4	of	of	IN
12350	4879	5	the	the	DT
12350	4879	6	whites	white	NNS
12350	4879	7	of	of	IN
12350	4879	8	three	three	CD
12350	4879	9	eggs	egg	NNS
12350	4879	10	beaten	beat	VBN
12350	4879	11	very	very	RB
12350	4879	12	stiff	stiff	JJ
12350	4879	13	,	,	,
12350	4879	14	with	with	IN
12350	4879	15	one	one	CD
12350	4879	16	pound	pound	NN
12350	4879	17	of	of	IN
12350	4879	18	pulverized	pulverize	VBN
12350	4879	19	sugar	sugar	NN
12350	4879	20	,	,	,
12350	4879	21	and	and	CC
12350	4879	22	flavor	flavor	NN
12350	4879	23	with	with	IN
12350	4879	24	rose	rose	NN
12350	4879	25	-	-	HYPH
12350	4879	26	water	water	NN
12350	4879	27	.	.	.
12350	4880	1	Spread	spread	VB
12350	4880	2	this	this	DT
12350	4880	3	upon	upon	IN
12350	4880	4	layers	layer	NNS
12350	4880	5	and	and	CC
12350	4880	6	cover	cover	VB
12350	4880	7	each	each	DT
12350	4880	8	layer	layer	NN
12350	4880	9	with	with	IN
12350	4880	10	almonds	almond	NNS
12350	4880	11	.	.	.
12350	4881	1	When	when	WRB
12350	4881	2	finished	finish	VBN
12350	4881	3	frost	frost	VB
12350	4881	4	the	the	DT
12350	4881	5	whole	whole	JJ
12350	4881	6	cake	cake	NN
12350	4881	7	,	,	,
12350	4881	8	decorating	decorate	VBG
12350	4881	9	with	with	IN
12350	4881	10	almonds	almond	NNS
12350	4881	11	.	.	.
12350	4882	1	CHOCOLATE	CHOCOLATE	NNP
12350	4882	2	TORTE	TORTE	NNP
12350	4882	3	Take	take	VBP
12350	4882	4	nine	nine	CD
12350	4882	5	eggs	egg	NNS
12350	4882	6	,	,	,
12350	4882	7	one	one	CD
12350	4882	8	-	-	HYPH
12350	4882	9	half	half	NN
12350	4882	10	pound	pound	NN
12350	4882	11	of	of	IN
12350	4882	12	pulverized	pulverize	VBN
12350	4882	13	sugar	sugar	NN
12350	4882	14	,	,	,
12350	4882	15	one	one	CD
12350	4882	16	-	-	HYPH
12350	4882	17	half	half	NN
12350	4882	18	pound	pound	NN
12350	4882	19	of	of	IN
12350	4882	20	almonds	almond	NNS
12350	4882	21	,	,	,
12350	4882	22	half	half	RB
12350	4882	23	cut	cut	NN
12350	4882	24	and	and	CC
12350	4882	25	grated	grate	VBD
12350	4882	26	;	;	:
12350	4882	27	one	one	CD
12350	4882	28	-	-	HYPH
12350	4882	29	half	half	NN
12350	4882	30	pound	pound	NN
12350	4882	31	of	of	IN
12350	4882	32	finest	fine	JJS
12350	4882	33	vanilla	vanilla	NN
12350	4882	34	chocolate	chocolate	NN
12350	4882	35	grated	grate	VBD
12350	4882	36	,	,	,
12350	4882	37	one	one	CD
12350	4882	38	-	-	HYPH
12350	4882	39	half	half	NN
12350	4882	40	pound	pound	NN
12350	4882	41	of	of	IN
12350	4882	42	raisins	raisin	NNS
12350	4882	43	,	,	,
12350	4882	44	cut	cut	VBN
12350	4882	45	and	and	CC
12350	4882	46	seeded	seeded	JJ
12350	4882	47	;	;	:
12350	4882	48	seven	seven	CD
12350	4882	49	soda	soda	NN
12350	4882	50	crackers	cracker	NNS
12350	4882	51	,	,	,
12350	4882	52	rolled	roll	VBD
12350	4882	53	to	to	IN
12350	4882	54	a	a	DT
12350	4882	55	powder	powder	NN
12350	4882	56	;	;	:
12350	4882	57	one	one	CD
12350	4882	58	teaspoon	teaspoon	NN
12350	4882	59	of	of	IN
12350	4882	60	baking	baking	NN
12350	4882	61	-	-	HYPH
12350	4882	62	powder	powder	NN
12350	4882	63	,	,	,
12350	4882	64	juice	juice	NN
12350	4882	65	of	of	IN
12350	4882	66	three	three	CD
12350	4882	67	lemons	lemon	NNS
12350	4882	68	and	and	CC
12350	4882	69	one	one	CD
12350	4882	70	-	-	HYPH
12350	4882	71	fourth	fourth	JJ
12350	4882	72	glass	glass	NN
12350	4882	73	of	of	IN
12350	4882	74	wine	wine	NN
12350	4882	75	.	.	.
12350	4883	1	Beat	beat	VB
12350	4883	2	whites	white	NNS
12350	4883	3	of	of	IN
12350	4883	4	eggs	egg	NNS
12350	4883	5	to	to	IN
12350	4883	6	a	a	DT
12350	4883	7	stiff	stiff	JJ
12350	4883	8	froth	froth	NN
12350	4883	9	and	and	CC
12350	4883	10	stir	stir	VB
12350	4883	11	in	in	IN
12350	4883	12	last	last	JJ
12350	4883	13	.	.	.
12350	4884	1	Beat	beat	VB
12350	4884	2	yolks	yolk	NNS
12350	4884	3	with	with	IN
12350	4884	4	sugar	sugar	NN
12350	4884	5	until	until	IN
12350	4884	6	very	very	RB
12350	4884	7	light	light	JJ
12350	4884	8	;	;	:
12350	4884	9	then	then	RB
12350	4884	10	add	add	VB
12350	4884	11	chocolate	chocolate	NN
12350	4884	12	,	,	,
12350	4884	13	and	and	CC
12350	4884	14	proceed	proceed	VB
12350	4884	15	as	as	IN
12350	4884	16	with	with	IN
12350	4884	17	other	other	JJ
12350	4884	18	torten	torten	NN
12350	4884	19	.	.	.
12350	4885	1	DATE	DATE	NNP
12350	4885	2	TORTE	TORTE	NNP
12350	4885	3	Beat	beat	VBP
12350	4885	4	one	one	CD
12350	4885	5	-	-	HYPH
12350	4885	6	half	half	NN
12350	4885	7	pound	pound	NN
12350	4885	8	of	of	IN
12350	4885	9	pulverized	pulverize	VBN
12350	4885	10	sugar	sugar	NN
12350	4885	11	with	with	IN
12350	4885	12	the	the	DT
12350	4885	13	yolks	yolk	NNS
12350	4885	14	of	of	IN
12350	4885	15	six	six	CD
12350	4885	16	large	large	JJ
12350	4885	17	eggs	egg	NNS
12350	4885	18	.	.	.
12350	4886	1	Beat	beat	VB
12350	4886	2	long	long	RB
12350	4886	3	and	and	CC
12350	4886	4	steadily	steadily	RB
12350	4886	5	until	until	IN
12350	4886	6	a	a	DT
12350	4886	7	thick	thick	JJ
12350	4886	8	batter	batter	NN
12350	4886	9	.	.	.
12350	4887	1	Add	add	VB
12350	4887	2	one	one	CD
12350	4887	3	-	-	HYPH
12350	4887	4	half	half	NN
12350	4887	5	pound	pound	NN
12350	4887	6	of	of	IN
12350	4887	7	dates	date	NNS
12350	4887	8	,	,	,
12350	4887	9	cut	cut	VB
12350	4887	10	very	very	RB
12350	4887	11	fine	fine	JJ
12350	4887	12	,	,	,
12350	4887	13	one	one	CD
12350	4887	14	teaspoon	teaspoon	NN
12350	4887	15	each	each	DT
12350	4887	16	of	of	IN
12350	4887	17	allspice	allspice	NN
12350	4887	18	and	and	CC
12350	4887	19	ground	ground	NN
12350	4887	20	cinnamon	cinnamon	NN
12350	4887	21	,	,	,
12350	4887	22	one	one	CD
12350	4887	23	-	-	HYPH
12350	4887	24	fourth	fourth	NN
12350	4887	25	pound	pound	NN
12350	4887	26	of	of	IN
12350	4887	27	chocolate	chocolate	NN
12350	4887	28	grated	grate	VBN
12350	4887	29	,	,	,
12350	4887	30	juice	juice	NN
12350	4887	31	and	and	CC
12350	4887	32	peel	peel	NN
12350	4887	33	of	of	IN
12350	4887	34	one	one	CD
12350	4887	35	lemon	lemon	NN
12350	4887	36	,	,	,
12350	4887	37	three	three	CD
12350	4887	38	and	and	CC
12350	4887	39	one	one	CD
12350	4887	40	-	-	HYPH
12350	4887	41	half	half	NN
12350	4887	42	soda	soda	NN
12350	4887	43	crackers	cracker	NNS
12350	4887	44	,	,	,
12350	4887	45	rolled	roll	VBD
12350	4887	46	to	to	IN
12350	4887	47	a	a	DT
12350	4887	48	fine	fine	JJ
12350	4887	49	powder	powder	NN
12350	4887	50	,	,	,
12350	4887	51	one	one	CD
12350	4887	52	teaspoon	teaspoon	NN
12350	4887	53	of	of	IN
12350	4887	54	baking	baking	NN
12350	4887	55	-	-	HYPH
12350	4887	56	powder	powder	NN
12350	4887	57	,	,	,
12350	4887	58	and	and	CC
12350	4887	59	last	last	JJ
12350	4887	60	the	the	DT
12350	4887	61	stiff	stiff	RB
12350	4887	62	-	-	HYPH
12350	4887	63	beaten	beat	VBN
12350	4887	64	whites	white	NNS
12350	4887	65	.	.	.
12350	4888	1	Bake	bake	VB
12350	4888	2	slowly	slowly	RB
12350	4888	3	.	.	.
12350	4889	1	Cake	cake	NN
12350	4889	2	can	can	MD
12350	4889	3	be	be	VB
12350	4889	4	cut	cut	VBN
12350	4889	5	in	in	IN
12350	4889	6	half	half	NN
12350	4889	7	and	and	CC
12350	4889	8	put	put	VBN
12350	4889	9	together	together	RB
12350	4889	10	with	with	IN
12350	4889	11	jelly	jelly	NNP
12350	4889	12	.	.	.
12350	4890	1	GERMAN	german	JJ
12350	4890	2	HAZELNUT	hazelnut	NN
12350	4890	3	TORTE	torte	NN
12350	4890	4	Beat	beat	VBP
12350	4890	5	together	together	RB
12350	4890	6	for	for	IN
12350	4890	7	twenty	twenty	CD
12350	4890	8	minutes	minute	NNS
12350	4890	9	until	until	IN
12350	4890	10	very	very	RB
12350	4890	11	light	light	VBP
12350	4890	12	the	the	DT
12350	4890	13	yolks	yolk	NNS
12350	4890	14	of	of	IN
12350	4890	15	eight	eight	CD
12350	4890	16	eggs	egg	NNS
12350	4890	17	with	with	IN
12350	4890	18	one	one	CD
12350	4890	19	-	-	HYPH
12350	4890	20	half	half	NN
12350	4890	21	pound	pound	NN
12350	4890	22	of	of	IN
12350	4890	23	granulated	granulate	VBN
12350	4890	24	sugar	sugar	NN
12350	4890	25	,	,	,
12350	4890	26	then	then	RB
12350	4890	27	add	add	VB
12350	4890	28	the	the	DT
12350	4890	29	very	very	RB
12350	4890	30	stiffly	stiffly	RB
12350	4890	31	-	-	HYPH
12350	4890	32	beaten	beat	VBN
12350	4890	33	whites	white	NNS
12350	4890	34	of	of	IN
12350	4890	35	eggs	egg	NNS
12350	4890	36	,	,	,
12350	4890	37	place	place	VB
12350	4890	38	the	the	DT
12350	4890	39	bowl	bowl	NN
12350	4890	40	in	in	IN
12350	4890	41	which	which	WDT
12350	4890	42	it	-PRON-	PRP
12350	4890	43	has	have	VBZ
12350	4890	44	been	be	VBN
12350	4890	45	stirred	stir	VBN
12350	4890	46	over	over	IN
12350	4890	47	a	a	DT
12350	4890	48	boiler	boiler	NN
12350	4890	49	in	in	IN
12350	4890	50	which	which	WDT
12350	4890	51	water	water	NN
12350	4890	52	is	be	VBZ
12350	4890	53	boiling	boil	VBG
12350	4890	54	on	on	IN
12350	4890	55	the	the	DT
12350	4890	56	stove	stove	NN
12350	4890	57	,	,	,
12350	4890	58	stir	stir	VB
12350	4890	59	continually	continually	RB
12350	4890	60	but	but	CC
12350	4890	61	slowly	slowly	RB
12350	4890	62	until	until	IN
12350	4890	63	all	all	PDT
12350	4890	64	the	the	DT
12350	4890	65	batter	batter	NN
12350	4890	66	is	be	VBZ
12350	4890	67	well	well	RB
12350	4890	68	warmed	warm	VBN
12350	4890	69	but	but	CC
12350	4890	70	not	not	RB
12350	4890	71	too	too	RB
12350	4890	72	hot	hot	JJ
12350	4890	73	,	,	,
12350	4890	74	add	add	VB
12350	4890	75	a	a	DT
12350	4890	76	small	small	JJ
12350	4890	77	pinch	pinch	NN
12350	4890	78	of	of	IN
12350	4890	79	salt	salt	NN
12350	4890	80	,	,	,
12350	4890	81	and	and	CC
12350	4890	82	one	one	CD
12350	4890	83	-	-	HYPH
12350	4890	84	half	half	NN
12350	4890	85	pound	pound	NN
12350	4890	86	of	of	IN
12350	4890	87	grated	grate	VBN
12350	4890	88	hazelnuts	hazelnut	NNS
12350	4890	89	,	,	,
12350	4890	90	add	add	VB
12350	4890	91	the	the	DT
12350	4890	92	nuts	nut	NNS
12350	4890	93	gradually	gradually	RB
12350	4890	94	,	,	,
12350	4890	95	mix	mix	VB
12350	4890	96	well	well	RB
12350	4890	97	and	and	CC
12350	4890	98	pour	pour	VB
12350	4890	99	into	into	IN
12350	4890	100	a	a	DT
12350	4890	101	greased	grease	VBN
12350	4890	102	spring	spring	NN
12350	4890	103	form	form	NN
12350	4890	104	.	.	.
12350	4891	1	Bake	bake	VB
12350	4891	2	very	very	RB
12350	4891	3	slowly	slowly	RB
12350	4891	4	.	.	.
12350	4892	1	The	the	DT
12350	4892	2	grated	grate	VBN
12350	4892	3	rind	rind	NN
12350	4892	4	of	of	IN
12350	4892	5	one	one	CD
12350	4892	6	-	-	HYPH
12350	4892	7	half	half	NN
12350	4892	8	lemon	lemon	NN
12350	4892	9	can	can	MD
12350	4892	10	be	be	VB
12350	4892	11	added	add	VBN
12350	4892	12	if	if	IN
12350	4892	13	desired	desire	VBN
12350	4892	14	.	.	.
12350	4893	1	Ice	ice	NN
12350	4893	2	with	with	IN
12350	4893	3	boiled	boil	VBN
12350	4893	4	icing	icing	NN
12350	4893	5	.	.	.
12350	4894	1	LINZER	LINZER	NNP
12350	4894	2	TORTE	TORTE	NNP
12350	4894	3	Cream	Cream	NNP
12350	4894	4	one	one	CD
12350	4894	5	pound	pound	NN
12350	4894	6	of	of	IN
12350	4894	7	butter	butter	NN
12350	4894	8	with	with	IN
12350	4894	9	one	one	CD
12350	4894	10	pound	pound	NN
12350	4894	11	of	of	IN
12350	4894	12	sugar	sugar	NN
12350	4894	13	until	until	IN
12350	4894	14	foamy	foamy	NNP
12350	4894	15	,	,	,
12350	4894	16	then	then	RB
12350	4894	17	add	add	VB
12350	4894	18	one	one	CD
12350	4894	19	by	by	IN
12350	4894	20	one	one	CD
12350	4894	21	four	four	CD
12350	4894	22	whole	whole	JJ
12350	4894	23	eggs	egg	NNS
12350	4894	24	.	.	.
12350	4895	1	Mix	mix	VB
12350	4895	2	well	well	RB
12350	4895	3	,	,	,
12350	4895	4	then	then	RB
12350	4895	5	stir	stir	VB
12350	4895	6	in	in	IN
12350	4895	7	three	three	CD
12350	4895	8	-	-	HYPH
12350	4895	9	fourths	fourth	NNS
12350	4895	10	pound	pound	NN
12350	4895	11	of	of	IN
12350	4895	12	pounded	pound	VBN
12350	4895	13	almonds	almond	NNS
12350	4895	14	or	or	CC
12350	4895	15	walnuts	walnut	NNS
12350	4895	16	,	,	,
12350	4895	17	one	one	CD
12350	4895	18	teaspoon	teaspoon	NN
12350	4895	19	of	of	IN
12350	4895	20	cinnamon	cinnamon	NN
12350	4895	21	,	,	,
12350	4895	22	one	one	CD
12350	4895	23	-	-	HYPH
12350	4895	24	fourth	fourth	NN
12350	4895	25	teaspoon	teaspoon	NN
12350	4895	26	of	of	IN
12350	4895	27	cloves	clove	NNS
12350	4895	28	,	,	,
12350	4895	29	one	one	CD
12350	4895	30	pound	pound	NN
12350	4895	31	of	of	IN
12350	4895	32	flour	flour	NN
12350	4895	33	,	,	,
12350	4895	34	one	one	CD
12350	4895	35	teaspoon	teaspoon	NN
12350	4895	36	of	of	IN
12350	4895	37	baking	baking	NN
12350	4895	38	-	-	HYPH
12350	4895	39	powder	powder	NN
12350	4895	40	,	,	,
12350	4895	41	and	and	CC
12350	4895	42	a	a	DT
12350	4895	43	few	few	JJ
12350	4895	44	drops	drop	NNS
12350	4895	45	of	of	IN
12350	4895	46	bitter	bitter	JJ
12350	4895	47	almond	almond	NN
12350	4895	48	essence	essence	NN
12350	4895	49	.	.	.
12350	4896	1	Put	put	VB
12350	4896	2	in	in	RP
12350	4896	3	four	four	CD
12350	4896	4	layer	layer	NN
12350	4896	5	pans	pan	NNS
12350	4896	6	and	and	CC
12350	4896	7	bake	bake	VB
12350	4896	8	in	in	IN
12350	4896	9	slow	slow	JJ
12350	4896	10	oven	oven	NN
12350	4896	11	.	.	.
12350	4897	1	Put	put	VB
12350	4897	2	together	together	RB
12350	4897	3	with	with	IN
12350	4897	4	apricot	apricot	NNP
12350	4897	5	,	,	,
12350	4897	6	strawberry	strawberry	NNP
12350	4897	7	,	,	,
12350	4897	8	or	or	CC
12350	4897	9	raspberry	raspberry	NNP
12350	4897	10	jam	jam	NNP
12350	4897	11	and	and	CC
12350	4897	12	pineapple	pineapple	NN
12350	4897	13	marmalade	marmalade	NN
12350	4897	14	,	,	,
12350	4897	15	each	each	DT
12350	4897	16	layer	layer	NN
12350	4897	17	having	have	VBG
12350	4897	18	a	a	DT
12350	4897	19	different	different	JJ
12350	4897	20	preserve	preserve	NN
12350	4897	21	.	.	.
12350	4898	1	Ice	ice	VB
12350	4898	2	top	top	NN
12350	4898	3	and	and	CC
12350	4898	4	sides	side	NNS
12350	4898	5	.	.	.
12350	4899	1	If	if	IN
12350	4899	2	only	only	RB
12350	4899	3	two	two	CD
12350	4899	4	layers	layer	NNS
12350	4899	5	are	be	VBP
12350	4899	6	desired	desire	VBN
12350	4899	7	for	for	IN
12350	4899	8	home	home	NN
12350	4899	9	use	use	NN
12350	4899	10	,	,	,
12350	4899	11	half	half	PDT
12350	4899	12	the	the	DT
12350	4899	13	quantity	quantity	NN
12350	4899	14	of	of	IN
12350	4899	15	ingredients	ingredient	NNS
12350	4899	16	can	can	MD
12350	4899	17	be	be	VB
12350	4899	18	used	use	VBN
12350	4899	19	.	.	.
12350	4900	1	This	this	DT
12350	4900	2	is	be	VBZ
12350	4900	3	a	a	DT
12350	4900	4	very	very	RB
12350	4900	5	fine	fine	JJ
12350	4900	6	cake	cake	NN
12350	4900	7	.	.	.
12350	4901	1	It	-PRON-	PRP
12350	4901	2	is	be	VBZ
12350	4901	3	better	well	JJR
12350	4901	4	the	the	DT
12350	4901	5	second	second	JJ
12350	4901	6	day	day	NN
12350	4901	7	.	.	.
12350	4902	1	RUSSIAN	russian	JJ
12350	4902	2	PUNCH	PUNCH	NNP
12350	4902	3	TORTE	torte	NN
12350	4902	4	Bake	bake	VBP
12350	4902	5	three	three	CD
12350	4902	6	layers	layer	NNS
12350	4902	7	of	of	IN
12350	4902	8	almond	almond	NN
12350	4902	9	tart	tart	NN
12350	4902	10	and	and	CC
12350	4902	11	flavor	flavor	VB
12350	4902	12	it	-PRON-	PRP
12350	4902	13	with	with	IN
12350	4902	14	a	a	DT
12350	4902	15	wine	wine	NN
12350	4902	16	glass	glass	NN
12350	4902	17	of	of	IN
12350	4902	18	arrack	arrack	NN
12350	4902	19	.	.	.
12350	4903	1	When	when	WRB
12350	4903	2	baked	bake	VBN
12350	4903	3	,	,	,
12350	4903	4	scrape	scrape	JJ
12350	4903	5	part	part	NN
12350	4903	6	of	of	IN
12350	4903	7	the	the	DT
12350	4903	8	cake	cake	NN
12350	4903	9	out	out	IN
12350	4903	10	of	of	IN
12350	4903	11	the	the	DT
12350	4903	12	thickest	thick	JJS
12350	4903	13	layer	layer	NN
12350	4903	14	,	,	,
12350	4903	15	not	not	RB
12350	4903	16	disturbing	disturb	VBG
12350	4903	17	the	the	DT
12350	4903	18	rim	rim	NN
12350	4903	19	,	,	,
12350	4903	20	and	and	CC
12350	4903	21	reserve	reserve	VB
12350	4903	22	these	these	DT
12350	4903	23	crumbs	crumb	NNS
12350	4903	24	to	to	TO
12350	4903	25	add	add	VB
12350	4903	26	to	to	IN
12350	4903	27	the	the	DT
12350	4903	28	following	follow	VBG
12350	4903	29	filling	filling	NN
12350	4903	30	:	:	:
12350	4903	31	Boil	Boil	NNP
12350	4903	32	one	one	CD
12350	4903	33	-	-	HYPH
12350	4903	34	half	half	NN
12350	4903	35	pound	pound	NN
12350	4903	36	of	of	IN
12350	4903	37	sugar	sugar	NN
12350	4903	38	in	in	IN
12350	4903	39	one	one	CD
12350	4903	40	-	-	HYPH
12350	4903	41	fourth	fourth	NN
12350	4903	42	cup	cup	NN
12350	4903	43	of	of	IN
12350	4903	44	water	water	NN
12350	4903	45	until	until	IN
12350	4903	46	it	-PRON-	PRP
12350	4903	47	spins	spin	VBZ
12350	4903	48	a	a	DT
12350	4903	49	thread	thread	NN
12350	4903	50	.	.	.
12350	4904	1	Add	add	VB
12350	4904	2	to	to	IN
12350	4904	3	this	this	DT
12350	4904	4	syrup	syrup	NN
12350	4904	5	a	a	DT
12350	4904	6	wine	wine	NN
12350	4904	7	glass	glass	NN
12350	4904	8	of	of	IN
12350	4904	9	rum	rum	NN
12350	4904	10	,	,	,
12350	4904	11	and	and	CC
12350	4904	12	the	the	DT
12350	4904	13	crumbs	crumb	NNS
12350	4904	14	,	,	,
12350	4904	15	and	and	CC
12350	4904	16	spread	spread	VBD
12350	4904	17	over	over	IN
12350	4904	18	the	the	DT
12350	4904	19	layers	layer	NNS
12350	4904	20	,	,	,
12350	4904	21	piling	pile	VBG
12350	4904	22	one	one	CD
12350	4904	23	on	on	IN
12350	4904	24	top	top	NN
12350	4904	25	of	of	IN
12350	4904	26	the	the	DT
12350	4904	27	other	other	JJ
12350	4904	28	.	.	.
12350	4905	1	Another	another	DT
12350	4905	2	way	way	NN
12350	4905	3	to	to	TO
12350	4905	4	fill	fill	VB
12350	4905	5	this	this	DT
12350	4905	6	cake	cake	NN
12350	4905	7	is	be	VBZ
12350	4905	8	to	to	TO
12350	4905	9	take	take	VB
12350	4905	10	some	some	DT
12350	4905	11	crab	crab	NN
12350	4905	12	-	-	HYPH
12350	4905	13	apple	apple	NN
12350	4905	14	jelly	jelly	NN
12350	4905	15	or	or	CC
12350	4905	16	apple	apple	NN
12350	4905	17	marmalade	marmalade	NN
12350	4905	18	and	and	CC
12350	4905	19	thin	thin	VB
12350	4905	20	it	-PRON-	PRP
12350	4905	21	with	with	IN
12350	4905	22	a	a	DT
12350	4905	23	little	little	JJ
12350	4905	24	brandy	brandy	NN
12350	4905	25	.	.	.
12350	4906	1	WALNUT	WALNUT	NNP
12350	4906	2	TORTE	TORTE	NNP
12350	4906	3	,	,	,
12350	4906	4	No	no	UH
12350	4906	5	.	.	.
12350	4907	1	1	1	LS
12350	4907	2	Grate	Grate	NNP
12350	4907	3	eight	eight	CD
12350	4907	4	ounces	ounce	NNS
12350	4907	5	of	of	IN
12350	4907	6	walnuts	walnut	NNS
12350	4907	7	and	and	CC
12350	4907	8	eight	eight	CD
12350	4907	9	ounces	ounce	NNS
12350	4907	10	of	of	IN
12350	4907	11	blanched	blanch	VBN
12350	4907	12	almonds	almond	NNS
12350	4907	13	.	.	.
12350	4908	1	Beat	beat	VB
12350	4908	2	light	light	VBP
12350	4908	3	the	the	DT
12350	4908	4	yolks	yolk	NNS
12350	4908	5	of	of	IN
12350	4908	6	twelve	twelve	CD
12350	4908	7	eggs	egg	NNS
12350	4908	8	and	and	CC
12350	4908	9	three	three	CD
12350	4908	10	-	-	HYPH
12350	4908	11	fourths	fourth	NNS
12350	4908	12	pound	pound	NN
12350	4908	13	of	of	IN
12350	4908	14	sugar	sugar	NN
12350	4908	15	.	.	.
12350	4909	1	Add	add	VB
12350	4909	2	the	the	DT
12350	4909	3	grated	grate	VBN
12350	4909	4	nuts	nut	NNS
12350	4909	5	and	and	CC
12350	4909	6	one	one	CD
12350	4909	7	-	-	HYPH
12350	4909	8	fourth	fourth	NN
12350	4909	9	pound	pound	NN
12350	4909	10	of	of	IN
12350	4909	11	sifted	sift	VBN
12350	4909	12	flour	flour	NN
12350	4909	13	,	,	,
12350	4909	14	fold	fold	VB
12350	4909	15	in	in	IN
12350	4909	16	the	the	DT
12350	4909	17	whites	white	NNS
12350	4909	18	beaten	beat	VBN
12350	4909	19	to	to	IN
12350	4909	20	a	a	DT
12350	4909	21	stiff	stiff	JJ
12350	4909	22	froth	froth	NN
12350	4909	23	.	.	.
12350	4910	1	Bake	bake	VB
12350	4910	2	in	in	IN
12350	4910	3	layers	layer	NNS
12350	4910	4	and	and	CC
12350	4910	5	fill	fill	VBP
12350	4910	6	with	with	IN
12350	4910	7	sweetened	sweeten	VBN
12350	4910	8	whipped	whip	VBN
12350	4910	9	cream	cream	NN
12350	4910	10	.	.	.
12350	4911	1	WALNUT	WALNUT	NNP
12350	4911	2	TORTE	TORTE	NNP
12350	4911	3	,	,	,
12350	4911	4	No	no	UH
12350	4911	5	.	.	.
12350	4912	1	2	2	LS
12350	4912	2	Separate	separate	VB
12350	4912	3	the	the	DT
12350	4912	4	yolks	yolk	NNS
12350	4912	5	and	and	CC
12350	4912	6	whites	white	NNS
12350	4912	7	of	of	IN
12350	4912	8	six	six	CD
12350	4912	9	eggs	egg	NNS
12350	4912	10	,	,	,
12350	4912	11	being	be	VBG
12350	4912	12	very	very	RB
12350	4912	13	careful	careful	JJ
12350	4912	14	not	not	RB
12350	4912	15	to	to	TO
12350	4912	16	get	get	VB
12350	4912	17	a	a	DT
12350	4912	18	particle	particle	NN
12350	4912	19	of	of	IN
12350	4912	20	the	the	DT
12350	4912	21	yolks	yolk	NNS
12350	4912	22	into	into	IN
12350	4912	23	the	the	DT
12350	4912	24	whites	white	NNS
12350	4912	25	.	.	.
12350	4913	1	Sift	sift	VB
12350	4913	2	one	one	CD
12350	4913	3	-	-	HYPH
12350	4913	4	half	half	NN
12350	4913	5	pound	pound	NN
12350	4913	6	of	of	IN
12350	4913	7	granulated	granulate	VBN
12350	4913	8	sugar	sugar	NN
12350	4913	9	into	into	IN
12350	4913	10	the	the	DT
12350	4913	11	yolks	yolk	NNS
12350	4913	12	and	and	CC
12350	4913	13	beat	beat	VBN
12350	4913	14	until	until	IN
12350	4913	15	thick	thick	JJ
12350	4913	16	as	as	IN
12350	4913	17	batter	batter	NN
12350	4913	18	.	.	.
12350	4914	1	Add	add	VB
12350	4914	2	a	a	DT
12350	4914	3	pinch	pinch	NN
12350	4914	4	of	of	IN
12350	4914	5	salt	salt	NN
12350	4914	6	to	to	IN
12350	4914	7	the	the	DT
12350	4914	8	whites	white	NNS
12350	4914	9	and	and	CC
12350	4914	10	beat	beat	VBD
12350	4914	11	very	very	RB
12350	4914	12	stiff	stiff	JJ
12350	4914	13	.	.	.
12350	4915	1	Have	have	VBP
12350	4915	2	ready	ready	JJ
12350	4915	3	one	one	CD
12350	4915	4	-	-	HYPH
12350	4915	5	fourth	fourth	JJ
12350	4915	6	pound	pound	NN
12350	4915	7	of	of	IN
12350	4915	8	grated	grate	VBN
12350	4915	9	walnuts	walnut	NNS
12350	4915	10	,	,	,
12350	4915	11	reserve	reserve	VB
12350	4915	12	whole	whole	JJ
12350	4915	13	pieces	piece	NNS
12350	4915	14	for	for	IN
12350	4915	15	decorating	decorate	VBG
12350	4915	16	the	the	DT
12350	4915	17	top	top	NN
12350	4915	18	of	of	IN
12350	4915	19	cake	cake	NN
12350	4915	20	.	.	.
12350	4916	1	Add	add	VB
12350	4916	2	the	the	DT
12350	4916	3	pounded	pound	VBN
12350	4916	4	nuts	nut	NNS
12350	4916	5	to	to	IN
12350	4916	6	the	the	DT
12350	4916	7	beaten	beaten	JJ
12350	4916	8	yolks	yolk	NNS
12350	4916	9	,	,	,
12350	4916	10	and	and	CC
12350	4916	11	two	two	CD
12350	4916	12	tablespoons	tablespoon	NNS
12350	4916	13	of	of	IN
12350	4916	14	grated	grate	VBN
12350	4916	15	lady	lady	NN
12350	4916	16	fingers	finger	NNS
12350	4916	17	or	or	CC
12350	4916	18	stale	stale	JJ
12350	4916	19	sponge	sponge	JJ
12350	4916	20	cake	cake	NN
12350	4916	21	.	.	.
12350	4917	1	Last	last	RB
12350	4917	2	add	add	VB
12350	4917	3	the	the	DT
12350	4917	4	stiffly	stiffly	RB
12350	4917	5	-	-	HYPH
12350	4917	6	beaten	beat	VBN
12350	4917	7	whites	white	NNS
12350	4917	8	of	of	IN
12350	4917	9	the	the	DT
12350	4917	10	eggs	egg	NNS
12350	4917	11	.	.	.
12350	4918	1	Bake	bake	VB
12350	4918	2	in	in	IN
12350	4918	3	layers	layer	NNS
12350	4918	4	and	and	CC
12350	4918	5	fill	fill	VBP
12350	4918	6	with	with	IN
12350	4918	7	almond	almond	NN
12350	4918	8	or	or	CC
12350	4918	9	plain	plain	RB
12350	4918	10	icing	icing	JJ
12350	4918	11	.	.	.
12350	4919	1	CHESTNUT	CHESTNUT	NNS
12350	4919	2	TORTE	TORTE	VBD
12350	4919	3	Boil	Boil	NNP
12350	4919	4	one	one	CD
12350	4919	5	pound	pound	NN
12350	4919	6	of	of	IN
12350	4919	7	chestnuts	chestnut	NNS
12350	4919	8	in	in	IN
12350	4919	9	the	the	DT
12350	4919	10	shells	shell	NNS
12350	4919	11	,	,	,
12350	4919	12	peel	peel	VB
12350	4919	13	them	-PRON-	PRP
12350	4919	14	while	while	IN
12350	4919	15	warm	warm	JJ
12350	4919	16	,	,	,
12350	4919	17	put	put	VBN
12350	4919	18	nuts	nut	NNS
12350	4919	19	through	through	IN
12350	4919	20	potato	potato	NN
12350	4919	21	ricer	ricer	NN
12350	4919	22	or	or	CC
12350	4919	23	colander	colander	NN
12350	4919	24	.	.	.
12350	4920	1	Beat	beat	VB
12350	4920	2	well	well	RB
12350	4920	3	the	the	DT
12350	4920	4	yolks	yolk	NNS
12350	4920	5	of	of	IN
12350	4920	6	six	six	CD
12350	4920	7	eggs	egg	NNS
12350	4920	8	with	with	IN
12350	4920	9	six	six	CD
12350	4920	10	tablespoons	tablespoon	NNS
12350	4920	11	of	of	IN
12350	4920	12	sugar	sugar	NN
12350	4920	13	,	,	,
12350	4920	14	add	add	VB
12350	4920	15	all	all	PDT
12350	4920	16	the	the	DT
12350	4920	17	chestnut	chestnut	NN
12350	4920	18	purée	purée	NN
12350	4920	19	but	but	CC
12350	4920	20	two	two	CD
12350	4920	21	or	or	CC
12350	4920	22	three	three	CD
12350	4920	23	tablespoons	tablespoon	NNS
12350	4920	24	reserved	reserve	VBN
12350	4920	25	for	for	IN
12350	4920	26	top	top	NN
12350	4920	27	of	of	IN
12350	4920	28	torte	torte	NNS
12350	4920	29	,	,	,
12350	4920	30	then	then	RB
12350	4920	31	add	add	VB
12350	4920	32	three	three	CD
12350	4920	33	teaspoons	teaspoon	NNS
12350	4920	34	of	of	IN
12350	4920	35	baking	baking	NN
12350	4920	36	-	-	HYPH
12350	4920	37	powder	powder	NN
12350	4920	38	and	and	CC
12350	4920	39	the	the	DT
12350	4920	40	well	well	RB
12350	4920	41	-	-	HYPH
12350	4920	42	beaten	beat	VBN
12350	4920	43	whites	white	NNS
12350	4920	44	of	of	IN
12350	4920	45	the	the	DT
12350	4920	46	six	six	CD
12350	4920	47	eggs	egg	NNS
12350	4920	48	;	;	:
12350	4920	49	bake	bake	NN
12350	4920	50	in	in	IN
12350	4920	51	moderate	moderate	JJ
12350	4920	52	oven	oven	NNP
12350	4920	53	fifteen	fifteen	CD
12350	4920	54	to	to	TO
12350	4920	55	twenty	twenty	CD
12350	4920	56	minutes	minute	NNS
12350	4920	57	.	.	.
12350	4921	1	Whip	whip	VB
12350	4921	2	one	one	CD
12350	4921	3	-	-	HYPH
12350	4921	4	half	half	NN
12350	4921	5	pint	pint	NN
12350	4921	6	of	of	IN
12350	4921	7	cream	cream	NN
12350	4921	8	,	,	,
12350	4921	9	add	add	VB
12350	4921	10	to	to	IN
12350	4921	11	this	this	DT
12350	4921	12	the	the	DT
12350	4921	13	chestnut	chestnut	NN
12350	4921	14	purée	purée	NN
12350	4921	15	which	which	WDT
12350	4921	16	was	be	VBD
12350	4921	17	reserved	reserve	VBN
12350	4921	18	,	,	,
12350	4921	19	and	and	CC
12350	4921	20	a	a	DT
12350	4921	21	little	little	JJ
12350	4921	22	sugar	sugar	NN
12350	4921	23	;	;	:
12350	4921	24	garnish	garnish	VB
12350	4921	25	torte	torte	NN
12350	4921	26	with	with	IN
12350	4921	27	this	this	DT
12350	4921	28	mixture	mixture	NN
12350	4921	29	.	.	.
12350	4922	1	Enough	enough	JJ
12350	4922	2	for	for	IN
12350	4922	3	twelve	twelve	CD
12350	4922	4	persons	person	NNS
12350	4922	5	.	.	.
12350	4923	1	NUT	NUT	NNP
12350	4923	2	HONEY	HONEY	NNP
12350	4923	3	CAKE	CAKE	NNS
12350	4923	4	Mix	mix	VBP
12350	4923	5	two	two	CD
12350	4923	6	cups	cup	NNS
12350	4923	7	of	of	IN
12350	4923	8	brown	brown	JJ
12350	4923	9	sugar	sugar	NN
12350	4923	10	,	,	,
12350	4923	11	two	two	CD
12350	4923	12	cups	cup	NNS
12350	4923	13	of	of	IN
12350	4923	14	honey	honey	NN
12350	4923	15	,	,	,
12350	4923	16	six	six	CD
12350	4923	17	egg	egg	NN
12350	4923	18	yolks	yolk	NNS
12350	4923	19	and	and	CC
12350	4923	20	beat	beat	VBD
12350	4923	21	them	-PRON-	PRP
12350	4923	22	thoroughly	thoroughly	RB
12350	4923	23	.	.	.
12350	4924	1	Sift	sift	VB
12350	4924	2	together	together	RB
12350	4924	3	three	three	CD
12350	4924	4	cups	cup	NNS
12350	4924	5	of	of	IN
12350	4924	6	flour	flour	NN
12350	4924	7	,	,	,
12350	4924	8	one	one	CD
12350	4924	9	-	-	HYPH
12350	4924	10	quarter	quarter	NN
12350	4924	11	teaspoon	teaspoon	NN
12350	4924	12	of	of	IN
12350	4924	13	salt	salt	NN
12350	4924	14	,	,	,
12350	4924	15	three	three	CD
12350	4924	16	teaspoons	teaspoon	NNS
12350	4924	17	of	of	IN
12350	4924	18	ground	ground	NN
12350	4924	19	cinnamon	cinnamon	NN
12350	4924	20	,	,	,
12350	4924	21	one	one	CD
12350	4924	22	-	-	HYPH
12350	4924	23	half	half	NN
12350	4924	24	teaspoon	teaspoon	NN
12350	4924	25	each	each	DT
12350	4924	26	of	of	IN
12350	4924	27	ground	ground	NN
12350	4924	28	cloves	clove	NNS
12350	4924	29	,	,	,
12350	4924	30	ground	ground	NN
12350	4924	31	nutmeg	nutmeg	NN
12350	4924	32	and	and	CC
12350	4924	33	allspice	allspice	NN
12350	4924	34	,	,	,
12350	4924	35	and	and	CC
12350	4924	36	one	one	CD
12350	4924	37	and	and	CC
12350	4924	38	one	one	CD
12350	4924	39	-	-	HYPH
12350	4924	40	half	half	NN
12350	4924	41	teaspoons	teaspoon	NNS
12350	4924	42	of	of	IN
12350	4924	43	soda	soda	NN
12350	4924	44	;	;	:
12350	4924	45	add	add	VB
12350	4924	46	one	one	CD
12350	4924	47	cup	cup	NN
12350	4924	48	of	of	IN
12350	4924	49	chopped	chop	VBN
12350	4924	50	raisins	raisin	NNS
12350	4924	51	,	,	,
12350	4924	52	one	one	CD
12350	4924	53	-	-	HYPH
12350	4924	54	half	half	NN
12350	4924	55	ounce	ounce	NN
12350	4924	56	of	of	IN
12350	4924	57	citron	citron	NN
12350	4924	58	cut	cut	NN
12350	4924	59	in	in	IN
12350	4924	60	small	small	JJ
12350	4924	61	pieces	piece	NNS
12350	4924	62	,	,	,
12350	4924	63	one	one	CD
12350	4924	64	-	-	HYPH
12350	4924	65	half	half	NN
12350	4924	66	ounce	ounce	NN
12350	4924	67	of	of	IN
12350	4924	68	candied	candy	VBN
12350	4924	69	orange	orange	JJ
12350	4924	70	peel	peel	NN
12350	4924	71	cut	cut	VBN
12350	4924	72	in	in	IN
12350	4924	73	small	small	JJ
12350	4924	74	pieces	piece	NNS
12350	4924	75	,	,	,
12350	4924	76	one	one	CD
12350	4924	77	-	-	HYPH
12350	4924	78	half	half	NN
12350	4924	79	pound	pound	NN
12350	4924	80	of	of	IN
12350	4924	81	almonds	almond	NNS
12350	4924	82	coarsely	coarsely	RB
12350	4924	83	chopped	chop	VBN
12350	4924	84	.	.	.
12350	4925	1	Beat	beat	VB
12350	4925	2	the	the	DT
12350	4925	3	whites	white	NNS
12350	4925	4	of	of	IN
12350	4925	5	three	three	CD
12350	4925	6	eggs	egg	NNS
12350	4925	7	very	very	RB
12350	4925	8	stiff	stiff	JJ
12350	4925	9	and	and	CC
12350	4925	10	add	add	VB
12350	4925	11	them	-PRON-	PRP
12350	4925	12	last	last	JJ
12350	4925	13	.	.	.
12350	4926	1	Pour	pour	VB
12350	4926	2	the	the	DT
12350	4926	3	dough	dough	NN
12350	4926	4	to	to	IN
12350	4926	5	the	the	DT
12350	4926	6	depth	depth	NN
12350	4926	7	of	of	IN
12350	4926	8	about	about	RB
12350	4926	9	half	half	PDT
12350	4926	10	an	an	DT
12350	4926	11	inch	inch	NN
12350	4926	12	into	into	IN
12350	4926	13	well	well	RB
12350	4926	14	-	-	HYPH
12350	4926	15	buttered	butter	VBN
12350	4926	16	tins	tin	NNS
12350	4926	17	and	and	CC
12350	4926	18	bake	bake	NN
12350	4926	19	in	in	RP
12350	4926	20	a	a	DT
12350	4926	21	slow	slow	JJ
12350	4926	22	oven	oven	NN
12350	4926	23	for	for	IN
12350	4926	24	one	one	CD
12350	4926	25	-	-	HYPH
12350	4926	26	half	half	NN
12350	4926	27	hour	hour	NN
12350	4926	28	.	.	.
12350	4927	1	*	*	NFP
12350	4927	2	ICINGS	ICINGS	NNP
12350	4927	3	AND	and	CC
12350	4927	4	FILLINGS	filling	NNS
12350	4927	5	FOR	for	IN
12350	4927	6	CAKES	CAKES	NNP
12350	4927	7	*	*	NFP
12350	4927	8	BOILED	boil	VBD
12350	4927	9	ICING	ICING	NNP
12350	4927	10	One	one	CD
12350	4927	11	cup	cup	NN
12350	4927	12	of	of	IN
12350	4927	13	sugar	sugar	NN
12350	4927	14	,	,	,
12350	4927	15	one	one	CD
12350	4927	16	-	-	HYPH
12350	4927	17	third	third	NN
12350	4927	18	cup	cup	NN
12350	4927	19	of	of	IN
12350	4927	20	boiling	boiling	NN
12350	4927	21	water	water	NN
12350	4927	22	,	,	,
12350	4927	23	white	white	JJ
12350	4927	24	of	of	IN
12350	4927	25	one	one	CD
12350	4927	26	egg	egg	NNP
12350	4927	27	beaten	beat	VBN
12350	4927	28	stiff	stiff	JJ
12350	4927	29	.	.	.
12350	4928	1	Pour	pour	VB
12350	4928	2	water	water	NN
12350	4928	3	on	on	IN
12350	4928	4	sugar	sugar	NN
12350	4928	5	until	until	IN
12350	4928	6	dissolved	dissolve	VBN
12350	4928	7	,	,	,
12350	4928	8	heat	heat	VBP
12350	4928	9	slowly	slowly	RB
12350	4928	10	to	to	IN
12350	4928	11	boiling	boiling	NN
12350	4928	12	point	point	NN
12350	4928	13	without	without	IN
12350	4928	14	stirring	stir	VBG
12350	4928	15	;	;	:
12350	4928	16	boil	boil	VB
12350	4928	17	until	until	IN
12350	4928	18	syrup	syrup	NN
12350	4928	19	will	will	MD
12350	4928	20	thread	thread	VB
12350	4928	21	when	when	WRB
12350	4928	22	dropped	drop	VBN
12350	4928	23	from	from	IN
12350	4928	24	tip	tip	NN
12350	4928	25	of	of	IN
12350	4928	26	spoon	spoon	NN
12350	4928	27	;	;	:
12350	4928	28	as	as	RB
12350	4928	29	soon	soon	RB
12350	4928	30	as	as	IN
12350	4928	31	it	-PRON-	PRP
12350	4928	32	threads	thread	VBZ
12350	4928	33	,	,	,
12350	4928	34	pour	pour	VBP
12350	4928	35	slowly	slowly	RB
12350	4928	36	over	over	RB
12350	4928	37	beaten	beat	VBN
12350	4928	38	white	white	JJ
12350	4928	39	,	,	,
12350	4928	40	then	then	RB
12350	4928	41	beat	beat	VBN
12350	4928	42	with	with	IN
12350	4928	43	heavy	heavy	JJ
12350	4928	44	wire	wire	NN
12350	4928	45	spoon	spoon	NN
12350	4928	46	until	until	IN
12350	4928	47	of	of	IN
12350	4928	48	proper	proper	JJ
12350	4928	49	consistency	consistency	NN
12350	4928	50	to	to	TO
12350	4928	51	spread	spread	VB
12350	4928	52	.	.	.
12350	4929	1	Flavor	flavor	NN
12350	4929	2	.	.	.
12350	4930	1	WHITE	white	JJ
12350	4930	2	CARAMEL	CARAMEL	NNP
12350	4930	3	ICING	icing	NN
12350	4930	4	Put	put	VBP
12350	4930	5	on	on	RP
12350	4930	6	to	to	TO
12350	4930	7	boil	boil	VB
12350	4930	8	two	two	CD
12350	4930	9	cups	cup	NNS
12350	4930	10	of	of	IN
12350	4930	11	brown	brown	JJ
12350	4930	12	sugar	sugar	NN
12350	4930	13	,	,	,
12350	4930	14	one	one	CD
12350	4930	15	cup	cup	NN
12350	4930	16	of	of	IN
12350	4930	17	milk	milk	NN
12350	4930	18	and	and	CC
12350	4930	19	a	a	DT
12350	4930	20	small	small	JJ
12350	4930	21	lump	lump	NN
12350	4930	22	of	of	IN
12350	4930	23	butter	butter	NN
12350	4930	24	.	.	.
12350	4931	1	Boil	boil	VB
12350	4931	2	until	until	IN
12350	4931	3	it	-PRON-	PRP
12350	4931	4	gets	get	VBZ
12350	4931	5	as	as	RB
12350	4931	6	thick	thick	JJ
12350	4931	7	as	as	IN
12350	4931	8	cream	cream	NN
12350	4931	9	,	,	,
12350	4931	10	then	then	RB
12350	4931	11	beat	beat	VB
12350	4931	12	with	with	IN
12350	4931	13	a	a	DT
12350	4931	14	fork	fork	NN
12350	4931	15	or	or	CC
12350	4931	16	egg	egg	NN
12350	4931	17	whip	whip	NN
12350	4931	18	until	until	IN
12350	4931	19	thick	thick	JJ
12350	4931	20	and	and	CC
12350	4931	21	creamy	creamy	JJ
12350	4931	22	.	.	.
12350	4932	1	Spread	spread	VB
12350	4932	2	quickly	quickly	RB
12350	4932	3	on	on	IN
12350	4932	4	cake	cake	NN
12350	4932	5	.	.	.
12350	4933	1	MAPLE	MAPLE	NNP
12350	4933	2	SUGAR	sugar	NN
12350	4933	3	ICING	ice	VBG
12350	4933	4	Boil	Boil	NNP
12350	4933	5	two	two	CD
12350	4933	6	cups	cup	NNS
12350	4933	7	of	of	IN
12350	4933	8	maple	maple	NN
12350	4933	9	sugar	sugar	NN
12350	4933	10	with	with	IN
12350	4933	11	one	one	CD
12350	4933	12	-	-	HYPH
12350	4933	13	half	half	NN
12350	4933	14	cup	cup	NN
12350	4933	15	of	of	IN
12350	4933	16	boiling	boil	VBG
12350	4933	17	water	water	NN
12350	4933	18	until	until	IN
12350	4933	19	it	-PRON-	PRP
12350	4933	20	threads	thread	VBZ
12350	4933	21	from	from	IN
12350	4933	22	the	the	DT
12350	4933	23	spoon	spoon	NN
12350	4933	24	.	.	.
12350	4934	1	Pour	pour	VB
12350	4934	2	it	-PRON-	PRP
12350	4934	3	upon	upon	IN
12350	4934	4	the	the	DT
12350	4934	5	beaten	beat	VBN
12350	4934	6	whites	white	NNS
12350	4934	7	of	of	IN
12350	4934	8	two	two	CD
12350	4934	9	eggs	egg	NNS
12350	4934	10	and	and	CC
12350	4934	11	beat	beat	VBN
12350	4934	12	until	until	IN
12350	4934	13	cold	cold	JJ
12350	4934	14	.	.	.
12350	4935	1	Spread	Spread	VBN
12350	4935	2	between	between	IN
12350	4935	3	layers	layer	NNS
12350	4935	4	and	and	CC
12350	4935	5	on	on	IN
12350	4935	6	top	top	NN
12350	4935	7	of	of	IN
12350	4935	8	cake	cake	NN
12350	4935	9	.	.	.
12350	4936	1	Do	do	VBP
12350	4936	2	not	not	RB
12350	4936	3	make	make	VB
12350	4936	4	icings	icing	NNS
12350	4936	5	on	on	IN
12350	4936	6	cloudy	cloudy	JJ
12350	4936	7	or	or	CC
12350	4936	8	rainy	rainy	JJ
12350	4936	9	days	day	NNS
12350	4936	10	.	.	.
12350	4937	1	UNBOILED	unboiled	JJ
12350	4937	2	ICING	icing	NN
12350	4937	3	Take	take	VB
12350	4937	4	the	the	DT
12350	4937	5	white	white	NN
12350	4937	6	of	of	IN
12350	4937	7	one	one	CD
12350	4937	8	egg	egg	NN
12350	4937	9	and	and	CC
12350	4937	10	add	add	VB
12350	4937	11	to	to	IN
12350	4937	12	it	-PRON-	PRP
12350	4937	13	the	the	DT
12350	4937	14	same	same	JJ
12350	4937	15	quantity	quantity	NN
12350	4937	16	of	of	IN
12350	4937	17	water	water	NN
12350	4937	18	(	(	-LRB-
12350	4937	19	measure	measure	NN
12350	4937	20	in	in	IN
12350	4937	21	an	an	DT
12350	4937	22	egg	egg	NN
12350	4937	23	shell	shell	NN
12350	4937	24	)	)	-RRB-
12350	4937	25	.	.	.
12350	4938	1	Stir	stir	VB
12350	4938	2	into	into	IN
12350	4938	3	this	this	DT
12350	4938	4	as	as	RB
12350	4938	5	much	much	JJ
12350	4938	6	confectioner	confectioner	NN
12350	4938	7	's	's	POS
12350	4938	8	sugar	sugar	NN
12350	4938	9	to	to	TO
12350	4938	10	make	make	VB
12350	4938	11	it	-PRON-	PRP
12350	4938	12	of	of	IN
12350	4938	13	the	the	DT
12350	4938	14	right	right	JJ
12350	4938	15	consistency	consistency	NN
12350	4938	16	to	to	TO
12350	4938	17	spread	spread	VB
12350	4938	18	upon	upon	IN
12350	4938	19	the	the	DT
12350	4938	20	cake	cake	NN
12350	4938	21	.	.	.
12350	4939	1	Flavor	flavor	NN
12350	4939	2	with	with	IN
12350	4939	3	any	any	DT
12350	4939	4	flavoring	flavoring	NN
12350	4939	5	desired	desire	VBN
12350	4939	6	.	.	.
12350	4940	1	You	-PRON-	PRP
12350	4940	2	may	may	MD
12350	4940	3	color	color	VB
12350	4940	4	it	-PRON-	PRP
12350	4940	5	as	as	IN
12350	4940	6	you	-PRON-	PRP
12350	4940	7	would	would	MD
12350	4940	8	boiled	boil	VBN
12350	4940	9	frosting	frost	VBG
12350	4940	10	by	by	IN
12350	4940	11	adding	add	VBG
12350	4940	12	fruit	fruit	NN
12350	4940	13	coloring	coloring	NN
12350	4940	14	.	.	.
12350	4941	1	COCOANUT	COCOANUT	NNS
12350	4941	2	ICING	icing	NN
12350	4941	3	Mix	mix	JJ
12350	4941	4	cocoanut	cocoanut	NN
12350	4941	5	with	with	IN
12350	4941	6	the	the	DT
12350	4941	7	unboiled	unboiled	JJ
12350	4941	8	icing	icing	NN
12350	4941	9	.	.	.
12350	4942	1	If	if	IN
12350	4942	2	you	-PRON-	PRP
12350	4942	3	desire	desire	VBP
12350	4942	4	to	to	TO
12350	4942	5	spread	spread	VB
12350	4942	6	it	-PRON-	PRP
12350	4942	7	between	between	IN
12350	4942	8	the	the	DT
12350	4942	9	cakes	cake	NNS
12350	4942	10	,	,	,
12350	4942	11	scatter	scatter	VBP
12350	4942	12	more	more	JJR
12350	4942	13	cocoanut	cocoanut	NN
12350	4942	14	over	over	RB
12350	4942	15	and	and	CC
12350	4942	16	between	between	IN
12350	4942	17	the	the	DT
12350	4942	18	layers	layer	NNS
12350	4942	19	.	.	.
12350	4943	1	NUT	NUT	NNP
12350	4943	2	ICING	icing	NN
12350	4943	3	Mix	mix	VBP
12350	4943	4	any	any	DT
12350	4943	5	quantity	quantity	NN
12350	4943	6	of	of	IN
12350	4943	7	finely	finely	RB
12350	4943	8	chopped	chop	VBN
12350	4943	9	nuts	nut	NNS
12350	4943	10	into	into	IN
12350	4943	11	any	any	DT
12350	4943	12	quantity	quantity	NN
12350	4943	13	of	of	IN
12350	4943	14	cream	cream	NN
12350	4943	15	icing	ice	VBG
12350	4943	16	(	(	-LRB-
12350	4943	17	unboiled	unboiled	JJ
12350	4943	18	)	)	-RRB-
12350	4943	19	as	as	IN
12350	4943	20	in	in	IN
12350	4943	21	the	the	DT
12350	4943	22	foregoing	foregoing	JJ
12350	4943	23	recipes	recipe	NNS
12350	4943	24	.	.	.
12350	4944	1	Ice	ice	VB
12350	4944	2	the	the	DT
12350	4944	3	top	top	NN
12350	4944	4	of	of	IN
12350	4944	5	cake	cake	NN
12350	4944	6	with	with	IN
12350	4944	7	plain	plain	JJ
12350	4944	8	icing	icing	JJ
12350	4944	9	,	,	,
12350	4944	10	and	and	CC
12350	4944	11	lay	lie	VBD
12350	4944	12	the	the	DT
12350	4944	13	halves	half	NNS
12350	4944	14	of	of	IN
12350	4944	15	walnuts	walnut	NNS
12350	4944	16	on	on	IN
12350	4944	17	top	top	NN
12350	4944	18	.	.	.
12350	4945	1	ORANGE	ORANGE	NNP
12350	4945	2	ICING	ICING	NNP
12350	4945	3	Grate	Grate	NNP
12350	4945	4	the	the	DT
12350	4945	5	peel	peel	NN
12350	4945	6	of	of	IN
12350	4945	7	one	one	CD
12350	4945	8	-	-	HYPH
12350	4945	9	half	half	NN
12350	4945	10	orange	orange	NN
12350	4945	11	,	,	,
12350	4945	12	mix	mix	VB
12350	4945	13	with	with	IN
12350	4945	14	two	two	CD
12350	4945	15	tablespoons	tablespoon	NNS
12350	4945	16	of	of	IN
12350	4945	17	orange	orange	NN
12350	4945	18	juice	juice	NN
12350	4945	19	and	and	CC
12350	4945	20	one	one	CD
12350	4945	21	tablespoon	tablespoon	NN
12350	4945	22	of	of	IN
12350	4945	23	lemon	lemon	NN
12350	4945	24	juice	juice	NN
12350	4945	25	and	and	CC
12350	4945	26	let	let	VBD
12350	4945	27	stand	stand	VB
12350	4945	28	fifteen	fifteen	CD
12350	4945	29	minutes	minute	NNS
12350	4945	30	.	.	.
12350	4946	1	Strain	strain	VB
12350	4946	2	and	and	CC
12350	4946	3	add	add	VB
12350	4946	4	to	to	IN
12350	4946	5	the	the	DT
12350	4946	6	beaten	beat	VBN
12350	4946	7	yolk	yolk	NN
12350	4946	8	of	of	IN
12350	4946	9	one	one	CD
12350	4946	10	egg	egg	NN
12350	4946	11	.	.	.
12350	4947	1	Stir	stir	VB
12350	4947	2	in	in	IN
12350	4947	3	enough	enough	JJ
12350	4947	4	powdered	powdered	JJ
12350	4947	5	sugar	sugar	NN
12350	4947	6	to	to	TO
12350	4947	7	make	make	VB
12350	4947	8	it	-PRON-	PRP
12350	4947	9	the	the	DT
12350	4947	10	right	right	JJ
12350	4947	11	consistency	consistency	NN
12350	4947	12	to	to	TO
12350	4947	13	spread	spread	VB
12350	4947	14	upon	upon	IN
12350	4947	15	the	the	DT
12350	4947	16	cake	cake	NN
12350	4947	17	.	.	.
12350	4948	1	CHOCOLATE	CHOCOLATE	NNP
12350	4948	2	GLAZING	GLAZING	NNP
12350	4948	3	Grate	Grate	NNP
12350	4948	4	two	two	CD
12350	4948	5	sticks	stick	NNS
12350	4948	6	of	of	IN
12350	4948	7	bitter	bitter	JJ
12350	4948	8	chocolate	chocolate	NN
12350	4948	9	,	,	,
12350	4948	10	add	add	VB
12350	4948	11	five	five	CD
12350	4948	12	tablespoons	tablespoon	NNS
12350	4948	13	of	of	IN
12350	4948	14	powdered	powdered	JJ
12350	4948	15	sugar	sugar	NN
12350	4948	16	and	and	CC
12350	4948	17	three	three	CD
12350	4948	18	tablespoons	tablespoon	NNS
12350	4948	19	of	of	IN
12350	4948	20	boiling	boil	VBG
12350	4948	21	water	water	NN
12350	4948	22	.	.	.
12350	4949	1	Put	put	VB
12350	4949	2	on	on	RP
12350	4949	3	the	the	DT
12350	4949	4	stove	stove	NN
12350	4949	5	,	,	,
12350	4949	6	over	over	IN
12350	4949	7	moderate	moderate	JJ
12350	4949	8	fire	fire	NN
12350	4949	9	,	,	,
12350	4949	10	stir	stir	VB
12350	4949	11	while	while	IN
12350	4949	12	boiling	boil	VBG
12350	4949	13	until	until	IN
12350	4949	14	smooth	smooth	JJ
12350	4949	15	,	,	,
12350	4949	16	glossy	glossy	JJ
12350	4949	17	and	and	CC
12350	4949	18	thick	thick	JJ
12350	4949	19	.	.	.
12350	4950	1	Spread	Spread	VBN
12350	4950	2	at	at	IN
12350	4950	3	once	once	RB
12350	4950	4	on	on	IN
12350	4950	5	cake	cake	NN
12350	4950	6	and	and	CC
12350	4950	7	set	set	VB
12350	4950	8	aside	aside	RB
12350	4950	9	to	to	IN
12350	4950	10	harden	harden	NNP
12350	4950	11	.	.	.
12350	4951	1	CHOCOLATE	CHOCOLATE	NNP
12350	4951	2	ICING	icing	NN
12350	4951	3	,	,	,
12350	4951	4	UNBOILED	UNBOILED	NNP
12350	4951	5	Beat	beat	VBP
12350	4951	6	the	the	DT
12350	4951	7	whites	white	NNS
12350	4951	8	of	of	IN
12350	4951	9	three	three	CD
12350	4951	10	eggs	egg	NNS
12350	4951	11	and	and	CC
12350	4951	12	one	one	CD
12350	4951	13	and	and	CC
12350	4951	14	one	one	CD
12350	4951	15	-	-	HYPH
12350	4951	16	half	half	NN
12350	4951	17	cups	cup	NNS
12350	4951	18	of	of	IN
12350	4951	19	pulverized	pulverized	JJ
12350	4951	20	sugar	sugar	NN
12350	4951	21	,	,	,
12350	4951	22	added	add	VBN
12350	4951	23	gradually	gradually	RB
12350	4951	24	while	while	IN
12350	4951	25	beating	beat	VBG
12350	4951	26	.	.	.
12350	4952	1	Beat	beat	VB
12350	4952	2	until	until	IN
12350	4952	3	very	very	RB
12350	4952	4	thick	thick	JJ
12350	4952	5	,	,	,
12350	4952	6	then	then	RB
12350	4952	7	add	add	VB
12350	4952	8	four	four	CD
12350	4952	9	tablespoons	tablespoon	NNS
12350	4952	10	of	of	IN
12350	4952	11	grated	grate	VBN
12350	4952	12	chocolate	chocolate	NN
12350	4952	13	and	and	CC
12350	4952	14	two	two	CD
12350	4952	15	teaspoons	teaspoon	NNS
12350	4952	16	of	of	IN
12350	4952	17	vanilla	vanilla	NN
12350	4952	18	.	.	.
12350	4953	1	This	this	DT
12350	4953	2	quantity	quantity	NN
12350	4953	3	is	be	VBZ
12350	4953	4	sufficient	sufficient	JJ
12350	4953	5	for	for	IN
12350	4953	6	a	a	DT
12350	4953	7	very	very	RB
12350	4953	8	large	large	JJ
12350	4953	9	cake	cake	NN
12350	4953	10	.	.	.
12350	4954	1	INSTANTANEOUS	INSTANTANEOUS	NNP
12350	4954	2	FROSTING	FROSTING	NNP
12350	4954	3	To	to	IN
12350	4954	4	the	the	DT
12350	4954	5	white	white	NN
12350	4954	6	of	of	IN
12350	4954	7	an	an	DT
12350	4954	8	unbeaten	unbeaten	JJ
12350	4954	9	egg	egg	NN
12350	4954	10	add	add	VB
12350	4954	11	one	one	CD
12350	4954	12	and	and	CC
12350	4954	13	one	one	CD
12350	4954	14	-	-	HYPH
12350	4954	15	fourth	fourth	NN
12350	4954	16	cups	cup	NNS
12350	4954	17	of	of	IN
12350	4954	18	pulverized	pulverized	JJ
12350	4954	19	sugar	sugar	NN
12350	4954	20	and	and	CC
12350	4954	21	stir	stir	VB
12350	4954	22	until	until	IN
12350	4954	23	smooth	smooth	JJ
12350	4954	24	.	.	.
12350	4955	1	Add	add	VB
12350	4955	2	three	three	CD
12350	4955	3	drops	drop	NNS
12350	4955	4	of	of	IN
12350	4955	5	rose	rose	NN
12350	4955	6	-	-	HYPH
12350	4955	7	water	water	NN
12350	4955	8	,	,	,
12350	4955	9	ten	ten	CD
12350	4955	10	of	of	IN
12350	4955	11	vanilla	vanilla	NN
12350	4955	12	,	,	,
12350	4955	13	and	and	CC
12350	4955	14	the	the	DT
12350	4955	15	juice	juice	NN
12350	4955	16	of	of	IN
12350	4955	17	half	half	PDT
12350	4955	18	a	a	DT
12350	4955	19	lemon	lemon	NN
12350	4955	20	.	.	.
12350	4956	1	It	-PRON-	PRP
12350	4956	2	will	will	MD
12350	4956	3	at	at	IN
12350	4956	4	once	once	RB
12350	4956	5	become	become	VBN
12350	4956	6	very	very	RB
12350	4956	7	white	white	JJ
12350	4956	8	,	,	,
12350	4956	9	and	and	CC
12350	4956	10	will	will	MD
12350	4956	11	harden	harden	VB
12350	4956	12	in	in	IN
12350	4956	13	five	five	CD
12350	4956	14	or	or	CC
12350	4956	15	six	six	CD
12350	4956	16	minutes	minute	NNS
12350	4956	17	.	.	.
12350	4957	1	PLAIN	plain	RB
12350	4957	2	FROSTING	frosting	NN
12350	4957	3	To	to	IN
12350	4957	4	one	one	CD
12350	4957	5	cup	cup	NN
12350	4957	6	of	of	IN
12350	4957	7	confectioner	confectioner	NNP
12350	4957	8	's	's	POS
12350	4957	9	sugar	sugar	NN
12350	4957	10	add	add	VB
12350	4957	11	some	some	DT
12350	4957	12	liquid	liquid	NN
12350	4957	13	,	,	,
12350	4957	14	either	either	CC
12350	4957	15	milk	milk	NN
12350	4957	16	or	or	CC
12350	4957	17	water	water	NN
12350	4957	18	,	,	,
12350	4957	19	to	to	TO
12350	4957	20	make	make	VB
12350	4957	21	it	-PRON-	PRP
12350	4957	22	the	the	DT
12350	4957	23	right	right	JJ
12350	4957	24	consistency	consistency	NN
12350	4957	25	to	to	TO
12350	4957	26	spread	spread	VB
12350	4957	27	,	,	,
12350	4957	28	flavor	flavor	NN
12350	4957	29	with	with	IN
12350	4957	30	vanilla	vanilla	NN
12350	4957	31	.	.	.
12350	4958	1	Instead	instead	RB
12350	4958	2	of	of	IN
12350	4958	3	the	the	DT
12350	4958	4	water	water	NN
12350	4958	5	or	or	CC
12350	4958	6	milk	milk	NN
12350	4958	7	,	,	,
12350	4958	8	orange	orange	NN
12350	4958	9	juice	juice	NN
12350	4958	10	can	can	MD
12350	4958	11	be	be	VB
12350	4958	12	used	use	VBN
12350	4958	13	.	.	.
12350	4959	1	A	a	DT
12350	4959	2	little	little	JJ
12350	4959	3	of	of	IN
12350	4959	4	the	the	DT
12350	4959	5	rind	rind	NN
12350	4959	6	must	must	MD
12350	4959	7	be	be	VB
12350	4959	8	added	add	VBN
12350	4959	9	.	.	.
12350	4960	1	Lemon	lemon	NN
12350	4960	2	juice	juice	NN
12350	4960	3	can	can	MD
12350	4960	4	be	be	VB
12350	4960	5	substituted	substitute	VBN
12350	4960	6	in	in	IN
12350	4960	7	place	place	NN
12350	4960	8	of	of	IN
12350	4960	9	vanilla	vanilla	NN
12350	4960	10	.	.	.
12350	4961	1	Chocolate	chocolate	NN
12350	4961	2	melted	melt	VBD
12350	4961	3	over	over	IN
12350	4961	4	hot	hot	JJ
12350	4961	5	water	water	NN
12350	4961	6	and	and	CC
12350	4961	7	added	add	VBD
12350	4961	8	to	to	IN
12350	4961	9	the	the	DT
12350	4961	10	sugar	sugar	NN
12350	4961	11	and	and	CC
12350	4961	12	water	water	NN
12350	4961	13	makes	make	VBZ
12350	4961	14	a	a	DT
12350	4961	15	nice	nice	JJ
12350	4961	16	chocolate	chocolate	NN
12350	4961	17	icing	ice	VBG
12350	4961	18	;	;	:
12350	4961	19	flavor	flavor	NN
12350	4961	20	with	with	IN
12350	4961	21	vanilla	vanilla	NN
12350	4961	22	.	.	.
12350	4962	1	ALMOND	almond	NN
12350	4962	2	ICING	icing	NN
12350	4962	3	Take	take	VBP
12350	4962	4	the	the	DT
12350	4962	5	whites	white	NNS
12350	4962	6	of	of	IN
12350	4962	7	two	two	CD
12350	4962	8	eggs	egg	NNS
12350	4962	9	and	and	CC
12350	4962	10	one	one	CD
12350	4962	11	-	-	HYPH
12350	4962	12	half	half	NN
12350	4962	13	pound	pound	NN
12350	4962	14	of	of	IN
12350	4962	15	sweet	sweet	JJ
12350	4962	16	almonds	almond	NNS
12350	4962	17	,	,	,
12350	4962	18	which	which	WDT
12350	4962	19	should	should	MD
12350	4962	20	be	be	VB
12350	4962	21	blanched	blanch	VBN
12350	4962	22	,	,	,
12350	4962	23	dried	dry	VBN
12350	4962	24	and	and	CC
12350	4962	25	grated	grate	VBN
12350	4962	26	or	or	CC
12350	4962	27	pounded	pound	VBD
12350	4962	28	to	to	IN
12350	4962	29	a	a	DT
12350	4962	30	paste	paste	NN
12350	4962	31	.	.	.
12350	4963	1	Beat	beat	VB
12350	4963	2	the	the	DT
12350	4963	3	whites	white	NNS
12350	4963	4	of	of	IN
12350	4963	5	the	the	DT
12350	4963	6	eggs	egg	NNS
12350	4963	7	,	,	,
12350	4963	8	add	add	VB
12350	4963	9	half	half	PDT
12350	4963	10	a	a	DT
12350	4963	11	pound	pound	NN
12350	4963	12	of	of	IN
12350	4963	13	confectioner	confectioner	NN
12350	4963	14	's	's	POS
12350	4963	15	sugar	sugar	NN
12350	4963	16	,	,	,
12350	4963	17	one	one	CD
12350	4963	18	tablespoon	tablespoon	NN
12350	4963	19	at	at	IN
12350	4963	20	a	a	DT
12350	4963	21	time	time	NN
12350	4963	22	,	,	,
12350	4963	23	until	until	IN
12350	4963	24	all	all	DT
12350	4963	25	is	be	VBZ
12350	4963	26	used	use	VBN
12350	4963	27	,	,	,
12350	4963	28	and	and	CC
12350	4963	29	then	then	RB
12350	4963	30	add	add	VB
12350	4963	31	the	the	DT
12350	4963	32	almonds	almond	NNS
12350	4963	33	and	and	CC
12350	4963	34	a	a	DT
12350	4963	35	few	few	JJ
12350	4963	36	drops	drop	NNS
12350	4963	37	of	of	IN
12350	4963	38	rosewater	rosewater	NN
12350	4963	39	.	.	.
12350	4964	1	Spread	Spread	VBN
12350	4964	2	between	between	IN
12350	4964	3	or	or	CC
12350	4964	4	on	on	IN
12350	4964	5	top	top	NN
12350	4964	6	of	of	IN
12350	4964	7	cake	cake	NN
12350	4964	8	.	.	.
12350	4965	1	Put	put	VB
12350	4965	2	on	on	RP
12350	4965	3	thick	thick	JJ
12350	4965	4	,	,	,
12350	4965	5	and	and	CC
12350	4965	6	when	when	WRB
12350	4965	7	nearly	nearly	RB
12350	4965	8	dry	dry	JJ
12350	4965	9	cover	cover	NN
12350	4965	10	with	with	IN
12350	4965	11	a	a	DT
12350	4965	12	plain	plain	JJ
12350	4965	13	icing	icing	NN
12350	4965	14	.	.	.
12350	4966	1	If	if	IN
12350	4966	2	the	the	DT
12350	4966	3	cakes	cake	NNS
12350	4966	4	are	be	VBP
12350	4966	5	well	well	RB
12350	4966	6	dredged	dredge	VBN
12350	4966	7	with	with	IN
12350	4966	8	a	a	DT
12350	4966	9	little	little	JJ
12350	4966	10	flour	flour	NN
12350	4966	11	after	after	IN
12350	4966	12	baking	baking	NN
12350	4966	13	,	,	,
12350	4966	14	and	and	CC
12350	4966	15	then	then	RB
12350	4966	16	carefully	carefully	RB
12350	4966	17	wiped	wipe	VBN
12350	4966	18	before	before	IN
12350	4966	19	the	the	DT
12350	4966	20	icing	icing	NN
12350	4966	21	is	be	VBZ
12350	4966	22	put	put	VBN
12350	4966	23	on	on	RP
12350	4966	24	,	,	,
12350	4966	25	it	-PRON-	PRP
12350	4966	26	will	will	MD
12350	4966	27	not	not	RB
12350	4966	28	run	run	VB
12350	4966	29	and	and	CC
12350	4966	30	can	can	MD
12350	4966	31	be	be	VB
12350	4966	32	spread	spread	VBN
12350	4966	33	more	more	RBR
12350	4966	34	smoothly	smoothly	RB
12350	4966	35	.	.	.
12350	4967	1	Put	put	VB
12350	4967	2	the	the	DT
12350	4967	3	frosting	frosting	NN
12350	4967	4	in	in	IN
12350	4967	5	the	the	DT
12350	4967	6	centre	centre	NN
12350	4967	7	of	of	IN
12350	4967	8	the	the	DT
12350	4967	9	cake	cake	NN
12350	4967	10	,	,	,
12350	4967	11	dip	dip	VB
12350	4967	12	a	a	DT
12350	4967	13	knife	knife	NN
12350	4967	14	in	in	IN
12350	4967	15	cold	cold	JJ
12350	4967	16	water	water	NN
12350	4967	17	and	and	CC
12350	4967	18	spread	spread	VBD
12350	4967	19	from	from	IN
12350	4967	20	the	the	DT
12350	4967	21	centre	centre	NN
12350	4967	22	toward	toward	IN
12350	4967	23	the	the	DT
12350	4967	24	edge	edge	NN
12350	4967	25	.	.	.
12350	4968	1	MOCHA	MOCHA	NNP
12350	4968	2	FROSTING	frost	VBG
12350	4968	3	One	one	CD
12350	4968	4	cup	cup	NN
12350	4968	5	of	of	IN
12350	4968	6	pulverized	pulverized	JJ
12350	4968	7	sugar	sugar	NN
12350	4968	8	into	into	IN
12350	4968	9	which	which	WDT
12350	4968	10	sift	sift	VBP
12350	4968	11	two	two	CD
12350	4968	12	dessertspoons	dessertspoon	NNS
12350	4968	13	of	of	IN
12350	4968	14	dry	dry	JJ
12350	4968	15	cocoa	cocoa	NN
12350	4968	16	,	,	,
12350	4968	17	two	two	CD
12350	4968	18	tablespoons	tablespoon	NNS
12350	4968	19	of	of	IN
12350	4968	20	strong	strong	JJ
12350	4968	21	hot	hot	JJ
12350	4968	22	coffee	coffee	NN
12350	4968	23	in	in	IN
12350	4968	24	which	which	WDT
12350	4968	25	is	be	VBZ
12350	4968	26	melted	melt	VBN
12350	4968	27	a	a	DT
12350	4968	28	piece	piece	NN
12350	4968	29	of	of	IN
12350	4968	30	butter	butter	NN
12350	4968	31	the	the	DT
12350	4968	32	size	size	NN
12350	4968	33	of	of	IN
12350	4968	34	a	a	DT
12350	4968	35	walnut	walnut	NN
12350	4968	36	.	.	.
12350	4969	1	Beat	beat	VB
12350	4969	2	well	well	RB
12350	4969	3	and	and	CC
12350	4969	4	add	add	VB
12350	4969	5	a	a	DT
12350	4969	6	little	little	JJ
12350	4969	7	vanilla	vanilla	NN
12350	4969	8	.	.	.
12350	4970	1	MARSHMALLOW	MARSHMALLOW	NNP
12350	4970	2	FILLING	FILLING	NNP
12350	4970	3	Melt	Melt	NNP
12350	4970	4	one	one	CD
12350	4970	5	-	-	HYPH
12350	4970	6	half	half	NN
12350	4970	7	pound	pound	NN
12350	4970	8	marshmallows	marshmallow	NNS
12350	4970	9	over	over	IN
12350	4970	10	hot	hot	JJ
12350	4970	11	water	water	NN
12350	4970	12	,	,	,
12350	4970	13	cook	cook	VB
12350	4970	14	together	together	RB
12350	4970	15	one	one	CD
12350	4970	16	cup	cup	NN
12350	4970	17	of	of	IN
12350	4970	18	sugar	sugar	NN
12350	4970	19	and	and	CC
12350	4970	20	one	one	CD
12350	4970	21	-	-	HYPH
12350	4970	22	quarter	quarter	NN
12350	4970	23	cup	cup	NN
12350	4970	24	of	of	IN
12350	4970	25	cold	cold	JJ
12350	4970	26	water	water	NN
12350	4970	27	until	until	IN
12350	4970	28	it	-PRON-	PRP
12350	4970	29	threads	thread	VBZ
12350	4970	30	thoroughly	thoroughly	RB
12350	4970	31	.	.	.
12350	4971	1	Beat	beat	VB
12350	4971	2	up	up	RP
12350	4971	3	the	the	DT
12350	4971	4	white	white	NN
12350	4971	5	of	of	IN
12350	4971	6	an	an	DT
12350	4971	7	egg	egg	NN
12350	4971	8	and	and	CC
12350	4971	9	syrup	syrup	NN
12350	4971	10	and	and	CC
12350	4971	11	mix	mix	NN
12350	4971	12	,	,	,
12350	4971	13	then	then	RB
12350	4971	14	add	add	VB
12350	4971	15	to	to	IN
12350	4971	16	the	the	DT
12350	4971	17	melted	melted	JJ
12350	4971	18	marshmallows	marshmallow	NNS
12350	4971	19	and	and	CC
12350	4971	20	beat	beat	VBD
12350	4971	21	until	until	IN
12350	4971	22	creamy	creamy	JJ
12350	4971	23	and	and	CC
12350	4971	24	cool	cool	JJ
12350	4971	25	.	.	.
12350	4972	1	Can	Can	MD
12350	4972	2	be	be	VB
12350	4972	3	used	use	VBN
12350	4972	4	for	for	IN
12350	4972	5	cake	cake	NN
12350	4972	6	filling	filling	NN
12350	4972	7	or	or	CC
12350	4972	8	spread	spread	VBD
12350	4972	9	between	between	IN
12350	4972	10	two	two	CD
12350	4972	11	cookies	cookie	NNS
12350	4972	12	.	.	.
12350	4973	1	FIG	FIG	NNP
12350	4973	2	FILLING	fill	VBG
12350	4973	3	One	one	CD
12350	4973	4	pound	pound	NN
12350	4973	5	of	of	IN
12350	4973	6	figs	fig	NNS
12350	4973	7	chopped	chop	VBD
12350	4973	8	fine	fine	JJ
12350	4973	9	,	,	,
12350	4973	10	one	one	CD
12350	4973	11	cup	cup	NN
12350	4973	12	of	of	IN
12350	4973	13	water	water	NN
12350	4973	14	,	,	,
12350	4973	15	one	one	CD
12350	4973	16	-	-	HYPH
12350	4973	17	half	half	NN
12350	4973	18	cup	cup	NN
12350	4973	19	of	of	IN
12350	4973	20	sugar	sugar	NN
12350	4973	21	;	;	:
12350	4973	22	cook	cook	VB
12350	4973	23	all	all	RB
12350	4973	24	together	together	RB
12350	4973	25	until	until	IN
12350	4973	26	soft	soft	JJ
12350	4973	27	and	and	CC
12350	4973	28	smooth	smooth	JJ
12350	4973	29	.	.	.
12350	4974	1	BANANA	BANANA	NNP
12350	4974	2	FILLING	FILLING	NNP
12350	4974	3	Mash	Mash	NNP
12350	4974	4	six	six	CD
12350	4974	5	bananas	banana	NNS
12350	4974	6	,	,	,
12350	4974	7	add	add	VB
12350	4974	8	juice	juice	NN
12350	4974	9	of	of	IN
12350	4974	10	one	one	CD
12350	4974	11	lemon	lemon	NN
12350	4974	12	and	and	CC
12350	4974	13	three	three	CD
12350	4974	14	or	or	CC
12350	4974	15	more	more	JJR
12350	4974	16	tablespoons	tablespoon	NNS
12350	4974	17	of	of	IN
12350	4974	18	sugar	sugar	NN
12350	4974	19	;	;	:
12350	4974	20	or	or	CC
12350	4974	21	add	add	VB
12350	4974	22	mashed	mashed	JJ
12350	4974	23	bananas	banana	NNS
12350	4974	24	with	with	IN
12350	4974	25	whipped	whip	VBN
12350	4974	26	cream	cream	NN
12350	4974	27	or	or	CC
12350	4974	28	boiled	boil	VBD
12350	4974	29	icing	icing	NN
12350	4974	30	.	.	.
12350	4975	1	CREAM	cream	NN
12350	4975	2	FILLING	FILLING	NNP
12350	4975	3	Scald	Scald	NNP
12350	4975	4	two	two	CD
12350	4975	5	cups	cup	NNS
12350	4975	6	of	of	IN
12350	4975	7	milk	milk	NN
12350	4975	8	.	.	.
12350	4976	1	Mix	mix	VB
12350	4976	2	together	together	RB
12350	4976	3	three	three	CD
12350	4976	4	-	-	HYPH
12350	4976	5	fourths	fourth	NNS
12350	4976	6	of	of	IN
12350	4976	7	a	a	DT
12350	4976	8	cup	cup	NN
12350	4976	9	of	of	IN
12350	4976	10	sugar	sugar	NN
12350	4976	11	,	,	,
12350	4976	12	one	one	CD
12350	4976	13	-	-	HYPH
12350	4976	14	third	third	NN
12350	4976	15	cup	cup	NN
12350	4976	16	of	of	IN
12350	4976	17	flour	flour	NN
12350	4976	18	and	and	CC
12350	4976	19	one	one	CD
12350	4976	20	-	-	HYPH
12350	4976	21	eighth	eighth	JJ
12350	4976	22	teaspoon	teaspoon	NN
12350	4976	23	of	of	IN
12350	4976	24	salt	salt	NN
12350	4976	25	.	.	.
12350	4977	1	Add	add	VB
12350	4977	2	to	to	IN
12350	4977	3	three	three	CD
12350	4977	4	slightly	slightly	RB
12350	4977	5	-	-	HYPH
12350	4977	6	beaten	beat	VBN
12350	4977	7	eggs	egg	NNS
12350	4977	8	and	and	CC
12350	4977	9	pour	pour	VBP
12350	4977	10	in	in	IN
12350	4977	11	scalded	scalded	JJ
12350	4977	12	milk	milk	NN
12350	4977	13	.	.	.
12350	4978	1	Cook	cook	VB
12350	4978	2	twenty	twenty	CD
12350	4978	3	minutes	minute	NNS
12350	4978	4	over	over	IN
12350	4978	5	boiling	boiling	NN
12350	4978	6	water	water	NN
12350	4978	7	,	,	,
12350	4978	8	stirring	stir	VBG
12350	4978	9	constantly	constantly	RB
12350	4978	10	until	until	IN
12350	4978	11	thickened	thicken	VBN
12350	4978	12	.	.	.
12350	4979	1	Cool	cool	UH
12350	4979	2	and	and	CC
12350	4979	3	flavor	flavor	NN
12350	4979	4	.	.	.
12350	4980	1	This	this	DT
12350	4980	2	can	can	MD
12350	4980	3	be	be	VB
12350	4980	4	used	use	VBN
12350	4980	5	as	as	IN
12350	4980	6	a	a	DT
12350	4980	7	foundation	foundation	NN
12350	4980	8	for	for	IN
12350	4980	9	most	most	JJS
12350	4980	10	fillings	filling	NNS
12350	4980	11	,	,	,
12350	4980	12	by	by	IN
12350	4980	13	adding	add	VBG
12350	4980	14	melted	melt	VBN
12350	4980	15	chocolate	chocolate	NN
12350	4980	16	,	,	,
12350	4980	17	nuts	nut	NNS
12350	4980	18	,	,	,
12350	4980	19	fruits	fruit	NNS
12350	4980	20	,	,	,
12350	4980	21	etc	etc	FW
12350	4980	22	.	.	.
12350	4981	1	COFFEE	COFFEE	NNP
12350	4981	2	FILLING	FILLING	NNP
12350	4981	3	Put	Put	VBD
12350	4981	4	three	three	CD
12350	4981	5	cups	cup	NNS
12350	4981	6	of	of	IN
12350	4981	7	warmed	warm	VBN
12350	4981	8	-	-	HYPH
12350	4981	9	over	over	RP
12350	4981	10	or	or	CC
12350	4981	11	freshly	freshly	RB
12350	4981	12	made	make	VBN
12350	4981	13	coffee	coffee	NN
12350	4981	14	in	in	IN
12350	4981	15	a	a	DT
12350	4981	16	small	small	JJ
12350	4981	17	casserole	casserole	NN
12350	4981	18	,	,	,
12350	4981	19	add	add	VB
12350	4981	20	two	two	CD
12350	4981	21	tablespoons	tablespoon	NNS
12350	4981	22	of	of	IN
12350	4981	23	powdered	powdered	JJ
12350	4981	24	sugar	sugar	NN
12350	4981	25	,	,	,
12350	4981	26	one	one	CD
12350	4981	27	-	-	HYPH
12350	4981	28	half	half	NN
12350	4981	29	teaspoon	teaspoon	NN
12350	4981	30	of	of	IN
12350	4981	31	vanilla	vanilla	NN
12350	4981	32	.	.	.
12350	4982	1	When	when	WRB
12350	4982	2	at	at	IN
12350	4982	3	boiling	boiling	NN
12350	4982	4	point	point	NN
12350	4982	5	(	(	-LRB-
12350	4982	6	do	do	VB
12350	4982	7	not	not	RB
12350	4982	8	let	let	VB
12350	4982	9	it	-PRON-	PRP
12350	4982	10	boil	boil	VB
12350	4982	11	)	)	-RRB-
12350	4982	12	,	,	,
12350	4982	13	add	add	VB
12350	4982	14	one	one	CD
12350	4982	15	cup	cup	NN
12350	4982	16	of	of	IN
12350	4982	17	milk	milk	NN
12350	4982	18	or	or	CC
12350	4982	19	cream	cream	NN
12350	4982	20	.	.	.
12350	4983	1	Then	then	RB
12350	4983	2	add	add	VB
12350	4983	3	one	one	CD
12350	4983	4	tablespoon	tablespoon	NN
12350	4983	5	of	of	IN
12350	4983	6	cornstarch	cornstarch	NN
12350	4983	7	which	which	WDT
12350	4983	8	has	have	VBZ
12350	4983	9	been	be	VBN
12350	4983	10	moistened	moisten	VBN
12350	4983	11	with	with	IN
12350	4983	12	cold	cold	JJ
12350	4983	13	water	water	NN
12350	4983	14	.	.	.
12350	4984	1	Stir	stir	VB
12350	4984	2	in	in	IN
12350	4984	3	while	while	IN
12350	4984	4	cooking	cook	VBG
12350	4984	5	till	till	IN
12350	4984	6	it	-PRON-	PRP
12350	4984	7	is	be	VBZ
12350	4984	8	smooth	smooth	JJ
12350	4984	9	and	and	CC
12350	4984	10	glossy	glossy	JJ
12350	4984	11	.	.	.
12350	4985	1	When	when	WRB
12350	4985	2	the	the	DT
12350	4985	3	cake	cake	NN
12350	4985	4	is	be	VBZ
12350	4985	5	cool	cool	JJ
12350	4985	6	,	,	,
12350	4985	7	pour	pour	VB
12350	4985	8	mixture	mixture	NN
12350	4985	9	over	over	IN
12350	4985	10	the	the	DT
12350	4985	11	layers	layer	NNS
12350	4985	12	.	.	.
12350	4986	1	LEMON	LEMON	VBZ
12350	4986	2	JELLY	JELLY	NNS
12350	4986	3	FOR	for	IN
12350	4986	4	LAYER	layer	NN
12350	4986	5	CAKE	CAKE	NNS
12350	4986	6	Take	take	VB
12350	4986	7	one	one	CD
12350	4986	8	pound	pound	NN
12350	4986	9	of	of	IN
12350	4986	10	sugar	sugar	NN
12350	4986	11	,	,	,
12350	4986	12	yolks	yolk	NNS
12350	4986	13	of	of	IN
12350	4986	14	eight	eight	CD
12350	4986	15	eggs	egg	NNS
12350	4986	16	with	with	IN
12350	4986	17	two	two	CD
12350	4986	18	whole	whole	JJ
12350	4986	19	ones	one	NNS
12350	4986	20	,	,	,
12350	4986	21	the	the	DT
12350	4986	22	juice	juice	NN
12350	4986	23	of	of	IN
12350	4986	24	five	five	CD
12350	4986	25	large	large	JJ
12350	4986	26	lemons	lemon	NNS
12350	4986	27	,	,	,
12350	4986	28	the	the	DT
12350	4986	29	grated	grate	VBN
12350	4986	30	peel	peel	NN
12350	4986	31	of	of	IN
12350	4986	32	two	two	CD
12350	4986	33	,	,	,
12350	4986	34	and	and	CC
12350	4986	35	one	one	CD
12350	4986	36	-	-	HYPH
12350	4986	37	quarter	quarter	NN
12350	4986	38	pound	pound	NN
12350	4986	39	of	of	IN
12350	4986	40	butter	butter	NN
12350	4986	41	.	.	.
12350	4987	1	Put	put	VB
12350	4987	2	the	the	DT
12350	4987	3	sugar	sugar	NN
12350	4987	4	,	,	,
12350	4987	5	lemon	lemon	NN
12350	4987	6	and	and	CC
12350	4987	7	butter	butter	NN
12350	4987	8	into	into	IN
12350	4987	9	saucepan	saucepan	NN
12350	4987	10	and	and	CC
12350	4987	11	melt	melt	NN
12350	4987	12	over	over	IN
12350	4987	13	a	a	DT
12350	4987	14	gentle	gentle	JJ
12350	4987	15	fire	fire	NN
12350	4987	16	.	.	.
12350	4988	1	When	when	WRB
12350	4988	2	all	all	DT
12350	4988	3	is	be	VBZ
12350	4988	4	dissolved	dissolve	VBN
12350	4988	5	,	,	,
12350	4988	6	stir	stir	VB
12350	4988	7	in	in	IN
12350	4988	8	the	the	DT
12350	4988	9	eggs	egg	NNS
12350	4988	10	which	which	WDT
12350	4988	11	have	have	VBP
12350	4988	12	been	be	VBN
12350	4988	13	beaten	beat	VBN
12350	4988	14	,	,	,
12350	4988	15	stir	stir	VB
12350	4988	16	rapidly	rapidly	RB
12350	4988	17	until	until	IN
12350	4988	18	it	-PRON-	PRP
12350	4988	19	is	be	VBZ
12350	4988	20	thick	thick	JJ
12350	4988	21	as	as	IN
12350	4988	22	honey	honey	NN
12350	4988	23	,	,	,
12350	4988	24	and	and	CC
12350	4988	25	spread	spread	VBD
12350	4988	26	some	some	DT
12350	4988	27	of	of	IN
12350	4988	28	this	this	DT
12350	4988	29	between	between	IN
12350	4988	30	the	the	DT
12350	4988	31	layers	layer	NNS
12350	4988	32	of	of	IN
12350	4988	33	cake	cake	NN
12350	4988	34	.	.	.
12350	4989	1	Pack	pack	VB
12350	4989	2	the	the	DT
12350	4989	3	remainder	remainder	NN
12350	4989	4	in	in	IN
12350	4989	5	jelly	jelly	JJ
12350	4989	6	glasses	glass	NNS
12350	4989	7	.	.	.
12350	4990	1	LEMON	LEMON	NNS
12350	4990	2	PEEL	PEEL	NNS
12350	4990	3	Keep	keep	VB
12350	4990	4	a	a	DT
12350	4990	5	wide	wide	JJ
12350	4990	6	-	-	HYPH
12350	4990	7	mouthed	mouthed	JJ
12350	4990	8	bottle	bottle	NN
12350	4990	9	of	of	IN
12350	4990	10	brandy	brandy	NN
12350	4990	11	in	in	IN
12350	4990	12	which	which	WDT
12350	4990	13	to	to	TO
12350	4990	14	throw	throw	VB
12350	4990	15	lemon	lemon	NN
12350	4990	16	peel	peel	NN
12350	4990	17	.	.	.
12350	4991	1	Often	often	RB
12350	4991	2	you	-PRON-	PRP
12350	4991	3	will	will	MD
12350	4991	4	have	have	VB
12350	4991	5	use	use	NN
12350	4991	6	for	for	IN
12350	4991	7	the	the	DT
12350	4991	8	juice	juice	NN
12350	4991	9	of	of	IN
12350	4991	10	lemons	lemon	NNS
12350	4991	11	only	only	RB
12350	4991	12	.	.	.
12350	4992	1	Then	then	RB
12350	4992	2	it	-PRON-	PRP
12350	4992	3	will	will	MD
12350	4992	4	be	be	VB
12350	4992	5	economical	economical	JJ
12350	4992	6	to	to	TO
12350	4992	7	put	put	VB
12350	4992	8	the	the	DT
12350	4992	9	lemon	lemon	NN
12350	4992	10	peel	peel	NN
12350	4992	11	in	in	IN
12350	4992	12	the	the	DT
12350	4992	13	bottle	bottle	NN
12350	4992	14	to	to	TO
12350	4992	15	use	use	VB
12350	4992	16	for	for	IN
12350	4992	17	flavoring	flavoring	NN
12350	4992	18	.	.	.
12350	4993	1	A	a	DT
12350	4993	2	teaspoon	teaspoon	NN
12350	4993	3	of	of	IN
12350	4993	4	this	this	DT
12350	4993	5	is	be	VBZ
12350	4993	6	sufficient	sufficient	JJ
12350	4993	7	for	for	IN
12350	4993	8	the	the	DT
12350	4993	9	largest	large	JJS
12350	4993	10	cake	cake	NN
12350	4993	11	.	.	.
12350	4994	1	LEMON	LEMON	NNS
12350	4994	2	EXTRACT	EXTRACT	NNS
12350	4994	3	Take	take	VBP
12350	4994	4	the	the	DT
12350	4994	5	peel	peel	NN
12350	4994	6	of	of	IN
12350	4994	7	half	half	PDT
12350	4994	8	a	a	DT
12350	4994	9	dozen	dozen	NN
12350	4994	10	lemons	lemon	NNS
12350	4994	11	and	and	CC
12350	4994	12	put	put	VBD
12350	4994	13	in	in	IN
12350	4994	14	alcohol	alcohol	NN
12350	4994	15	the	the	DT
12350	4994	16	same	same	JJ
12350	4994	17	as	as	IN
12350	4994	18	for	for	IN
12350	4994	19	vanilla	vanilla	NN
12350	4994	20	.	.	.
12350	4995	1	VANILLA	VANILLA	NNP
12350	4995	2	EXTRACT	EXTRACT	NNP
12350	4995	3	Take	take	VBP
12350	4995	4	two	two	CD
12350	4995	5	ounces	ounce	NNS
12350	4995	6	of	of	IN
12350	4995	7	vanilla	vanilla	NN
12350	4995	8	bean	bean	NN
12350	4995	9	and	and	CC
12350	4995	10	one	one	CD
12350	4995	11	of	of	IN
12350	4995	12	tonka	tonka	NN
12350	4995	13	.	.	.
12350	4996	1	Soak	soak	VB
12350	4996	2	the	the	DT
12350	4996	3	tonka	tonka	NN
12350	4996	4	in	in	IN
12350	4996	5	warm	warm	JJ
12350	4996	6	water	water	NN
12350	4996	7	until	until	IN
12350	4996	8	the	the	DT
12350	4996	9	skin	skin	NN
12350	4996	10	can	can	MD
12350	4996	11	be	be	VB
12350	4996	12	rubbed	rub	VBN
12350	4996	13	off	off	RP
12350	4996	14	;	;	:
12350	4996	15	then	then	RB
12350	4996	16	cut	cut	VB
12350	4996	17	or	or	CC
12350	4996	18	chop	chop	VB
12350	4996	19	in	in	IN
12350	4996	20	small	small	JJ
12350	4996	21	pieces	piece	NNS
12350	4996	22	and	and	CC
12350	4996	23	put	put	VBD
12350	4996	24	in	in	RP
12350	4996	25	two	two	CD
12350	4996	26	wine	wine	NN
12350	4996	27	bottles	bottle	NNS
12350	4996	28	.	.	.
12350	4997	1	Fill	fill	VB
12350	4997	2	with	with	IN
12350	4997	3	half	half	JJ
12350	4997	4	alcohol	alcohol	NN
12350	4997	5	,	,	,
12350	4997	6	half	half	JJ
12350	4997	7	water	water	NN
12350	4997	8	;	;	:
12350	4997	9	cork	cork	NN
12350	4997	10	,	,	,
12350	4997	11	seal	seal	NN
12350	4997	12	,	,	,
12350	4997	13	and	and	CC
12350	4997	14	in	in	IN
12350	4997	15	a	a	DT
12350	4997	16	week	week	NN
12350	4997	17	's	's	POS
12350	4997	18	time	time	NN
12350	4997	19	will	will	MD
12350	4997	20	be	be	VB
12350	4997	21	ready	ready	JJ
12350	4997	22	for	for	IN
12350	4997	23	use	use	NN
12350	4997	24	.	.	.
12350	4998	1	*	*	NFP
12350	4998	2	PIES	pie	NNS
12350	4998	3	AND	and	CC
12350	4998	4	PASTRY	PASTRY	NNS
12350	4998	5	*	*	NFP
12350	4998	6	PUFF	puff	NN
12350	4998	7	PASTE	paste	NN
12350	4998	8	OR	or	CC
12350	4998	9	BLAETTER	blaetter	NN
12350	4998	10	TEIG	TEIG	NNP
12350	4998	11	To	to	TO
12350	4998	12	make	make	VB
12350	4998	13	good	good	JJ
12350	4998	14	puff	puff	NN
12350	4998	15	paste	paste	NN
12350	4998	16	one	one	PRP
12350	4998	17	must	must	MD
12350	4998	18	have	have	VB
12350	4998	19	all	all	PDT
12350	4998	20	the	the	DT
12350	4998	21	ingredients	ingredient	NNS
12350	4998	22	cold	cold	JJ
12350	4998	23	.	.	.
12350	4999	1	Use	use	VB
12350	4999	2	a	a	DT
12350	4999	3	marble	marble	NN
12350	4999	4	slab	slab	NN
12350	4999	5	if	if	IN
12350	4999	6	possible	possible	JJ
12350	4999	7	and	and	CC
12350	4999	8	avoid	avoid	VB
12350	4999	9	making	make	VBG
12350	4999	10	the	the	DT
12350	4999	11	paste	paste	NN
12350	4999	12	on	on	IN
12350	4999	13	a	a	DT
12350	4999	14	warm	warm	JJ
12350	4999	15	,	,	,
12350	4999	16	damp	damp	JJ
12350	4999	17	day	day	NN
12350	4999	18	.	.	.
12350	5000	1	It	-PRON-	PRP
12350	5000	2	should	should	MD
12350	5000	3	be	be	VB
12350	5000	4	made	make	VBN
12350	5000	5	in	in	IN
12350	5000	6	a	a	DT
12350	5000	7	cool	cool	JJ
12350	5000	8	place	place	NN
12350	5000	9	as	as	IN
12350	5000	10	it	-PRON-	PRP
12350	5000	11	is	be	VBZ
12350	5000	12	necessary	necessary	JJ
12350	5000	13	to	to	TO
12350	5000	14	keep	keep	VB
12350	5000	15	the	the	DT
12350	5000	16	paste	paste	NN
12350	5000	17	cold	cold	JJ
12350	5000	18	during	during	IN
12350	5000	19	the	the	DT
12350	5000	20	whole	whole	JJ
12350	5000	21	time	time	NN
12350	5000	22	of	of	IN
12350	5000	23	preparation	preparation	NN
12350	5000	24	.	.	.
12350	5001	1	This	this	DT
12350	5001	2	recipe	recipe	NN
12350	5001	3	makes	make	VBZ
12350	5001	4	two	two	CD
12350	5001	5	pies	pie	NNS
12350	5001	6	or	or	CC
12350	5001	7	four	four	CD
12350	5001	8	crusts	crust	NNS
12350	5001	9	,	,	,
12350	5001	10	and	and	CC
12350	5001	11	requires	require	VBZ
12350	5001	12	one	one	CD
12350	5001	13	-	-	HYPH
12350	5001	14	half	half	NN
12350	5001	15	pound	pound	NN
12350	5001	16	of	of	IN
12350	5001	17	butter	butter	NN
12350	5001	18	and	and	CC
12350	5001	19	one	one	CD
12350	5001	20	-	-	HYPH
12350	5001	21	half	half	NN
12350	5001	22	teaspoon	teaspoon	NN
12350	5001	23	of	of	IN
12350	5001	24	salt	salt	NN
12350	5001	25	,	,	,
12350	5001	26	one	one	CD
12350	5001	27	-	-	HYPH
12350	5001	28	half	half	NN
12350	5001	29	pound	pound	NN
12350	5001	30	of	of	IN
12350	5001	31	flour	flour	NN
12350	5001	32	and	and	CC
12350	5001	33	one	one	CD
12350	5001	34	-	-	HYPH
12350	5001	35	fourth	fourth	NN
12350	5001	36	to	to	IN
12350	5001	37	one	one	CD
12350	5001	38	-	-	HYPH
12350	5001	39	half	half	NN
12350	5001	40	cup	cup	NN
12350	5001	41	of	of	IN
12350	5001	42	ice	ice	NN
12350	5001	43	-	-	HYPH
12350	5001	44	water	water	NN
12350	5001	45	.	.	.
12350	5002	1	Cut	cut	VB
12350	5002	2	off	off	RP
12350	5002	3	one	one	CD
12350	5002	4	-	-	HYPH
12350	5002	5	third	third	NN
12350	5002	6	of	of	IN
12350	5002	7	the	the	DT
12350	5002	8	butter	butter	NN
12350	5002	9	and	and	CC
12350	5002	10	put	put	VBD
12350	5002	11	the	the	DT
12350	5002	12	remaining	remain	VBG
12350	5002	13	two	two	CD
12350	5002	14	-	-	HYPH
12350	5002	15	thirds	third	NNS
12350	5002	16	in	in	IN
12350	5002	17	a	a	DT
12350	5002	18	bowl	bowl	NN
12350	5002	19	of	of	IN
12350	5002	20	ice	ice	NN
12350	5002	21	-	-	HYPH
12350	5002	22	water	water	NN
12350	5002	23	.	.	.
12350	5003	1	Divide	divide	VB
12350	5003	2	this	this	DT
12350	5003	3	into	into	IN
12350	5003	4	four	four	CD
12350	5003	5	equal	equal	JJ
12350	5003	6	parts	part	NNS
12350	5003	7	;	;	:
12350	5003	8	pat	pat	VB
12350	5003	9	each	each	DT
12350	5003	10	into	into	IN
12350	5003	11	a	a	DT
12350	5003	12	thin	thin	JJ
12350	5003	13	sheet	sheet	NN
12350	5003	14	and	and	CC
12350	5003	15	set	set	VBD
12350	5003	16	them	-PRON-	PRP
12350	5003	17	away	away	RB
12350	5003	18	on	on	IN
12350	5003	19	ice	ice	NN
12350	5003	20	.	.	.
12350	5004	1	Mix	mix	VB
12350	5004	2	and	and	CC
12350	5004	3	sift	sift	VB
12350	5004	4	flour	flour	NN
12350	5004	5	and	and	CC
12350	5004	6	salt	salt	NN
12350	5004	7	;	;	:
12350	5004	8	rub	rub	VB
12350	5004	9	the	the	DT
12350	5004	10	reserved	reserved	JJ
12350	5004	11	butter	butter	NN
12350	5004	12	into	into	IN
12350	5004	13	it	-PRON-	PRP
12350	5004	14	and	and	CC
12350	5004	15	make	make	VB
12350	5004	16	as	as	RB
12350	5004	17	stiff	stiff	JJ
12350	5004	18	as	as	IN
12350	5004	19	possible	possible	JJ
12350	5004	20	with	with	IN
12350	5004	21	ice	ice	NN
12350	5004	22	-	-	HYPH
12350	5004	23	water	water	NN
12350	5004	24	.	.	.
12350	5005	1	Dust	dust	VB
12350	5005	2	the	the	DT
12350	5005	3	slab	slab	NN
12350	5005	4	with	with	IN
12350	5005	5	flour	flour	NN
12350	5005	6	;	;	:
12350	5005	7	turn	turn	VB
12350	5005	8	the	the	DT
12350	5005	9	paste	paste	NN
12350	5005	10	upon	upon	IN
12350	5005	11	it	-PRON-	PRP
12350	5005	12	;	;	:
12350	5005	13	knead	knead	VB
12350	5005	14	for	for	IN
12350	5005	15	one	one	CD
12350	5005	16	minute	minute	NN
12350	5005	17	,	,	,
12350	5005	18	then	then	RB
12350	5005	19	stand	stand	VB
12350	5005	20	it	-PRON-	PRP
12350	5005	21	on	on	IN
12350	5005	22	ice	ice	NN
12350	5005	23	for	for	IN
12350	5005	24	five	five	CD
12350	5005	25	minutes	minute	NNS
12350	5005	26	.	.	.
12350	5006	1	Roll	roll	VB
12350	5006	2	the	the	DT
12350	5006	3	cold	cold	JJ
12350	5006	4	paste	paste	NN
12350	5006	5	into	into	IN
12350	5006	6	a	a	DT
12350	5006	7	square	square	JJ
12350	5006	8	sheet	sheet	NN
12350	5006	9	about	about	RB
12350	5006	10	one	one	CD
12350	5006	11	-	-	HYPH
12350	5006	12	third	third	NN
12350	5006	13	of	of	IN
12350	5006	14	an	an	DT
12350	5006	15	inch	inch	NN
12350	5006	16	thick	thick	JJ
12350	5006	17	;	;	:
12350	5006	18	place	place	VB
12350	5006	19	the	the	DT
12350	5006	20	cold	cold	JJ
12350	5006	21	batter	batter	NN
12350	5006	22	in	in	IN
12350	5006	23	the	the	DT
12350	5006	24	centre	centre	NN
12350	5006	25	and	and	CC
12350	5006	26	fold	fold	VB
12350	5006	27	the	the	DT
12350	5006	28	paste	paste	NN
12350	5006	29	over	over	IN
12350	5006	30	it	-PRON-	PRP
12350	5006	31	,	,	,
12350	5006	32	first	first	RB
12350	5006	33	from	from	IN
12350	5006	34	the	the	DT
12350	5006	35	sides	side	NNS
12350	5006	36	and	and	CC
12350	5006	37	then	then	RB
12350	5006	38	the	the	DT
12350	5006	39	ends	end	NNS
12350	5006	40	,	,	,
12350	5006	41	keeping	keep	VBG
12350	5006	42	the	the	DT
12350	5006	43	shape	shape	NN
12350	5006	44	square	square	NN
12350	5006	45	and	and	CC
12350	5006	46	folding	fold	VBG
12350	5006	47	so	so	IN
12350	5006	48	that	that	IN
12350	5006	49	the	the	DT
12350	5006	50	butter	butter	NN
12350	5006	51	is	be	VBZ
12350	5006	52	completely	completely	RB
12350	5006	53	covered	cover	VBN
12350	5006	54	and	and	CC
12350	5006	55	can	can	MD
12350	5006	56	not	not	RB
12350	5006	57	escape	escape	VB
12350	5006	58	through	through	IN
12350	5006	59	any	any	DT
12350	5006	60	cracks	crack	NNS
12350	5006	61	as	as	IN
12350	5006	62	it	-PRON-	PRP
12350	5006	63	is	be	VBZ
12350	5006	64	rolled	roll	VBN
12350	5006	65	.	.	.
12350	5007	1	Roll	roll	VB
12350	5007	2	out	out	RP
12350	5007	3	to	to	IN
12350	5007	4	one	one	CD
12350	5007	5	-	-	HYPH
12350	5007	6	fourth	fourth	JJ
12350	5007	7	inch	inch	NN
12350	5007	8	thickness	thickness	NN
12350	5007	9	,	,	,
12350	5007	10	keeping	keep	VBG
12350	5007	11	the	the	DT
12350	5007	12	square	square	JJ
12350	5007	13	shape	shape	NN
12350	5007	14	and	and	CC
12350	5007	15	folding	fold	VBG
12350	5007	16	as	as	IN
12350	5007	17	before	before	RB
12350	5007	18	,	,	,
12350	5007	19	but	but	CC
12350	5007	20	without	without	IN
12350	5007	21	butter	butter	NN
12350	5007	22	.	.	.
12350	5008	1	Continue	continue	VB
12350	5008	2	rolling	roll	VBG
12350	5008	3	and	and	CC
12350	5008	4	folding	fold	VBG
12350	5008	5	,	,	,
12350	5008	6	enclosing	enclose	VBG
12350	5008	7	a	a	DT
12350	5008	8	sheet	sheet	NN
12350	5008	9	of	of	IN
12350	5008	10	butter	butter	NN
12350	5008	11	at	at	IN
12350	5008	12	every	every	DT
12350	5008	13	alternate	alternate	JJ
12350	5008	14	folding	folding	NN
12350	5008	15	until	until	IN
12350	5008	16	all	all	DT
12350	5008	17	four	four	CD
12350	5008	18	sheets	sheet	NNS
12350	5008	19	are	be	VBP
12350	5008	20	used	use	VBN
12350	5008	21	.	.	.
12350	5009	1	Then	then	RB
12350	5009	2	turn	turn	VB
12350	5009	3	the	the	DT
12350	5009	4	folded	fold	VBN
12350	5009	5	side	side	NN
12350	5009	6	down	down	RB
12350	5009	7	and	and	CC
12350	5009	8	roll	roll	VB
12350	5009	9	in	in	RP
12350	5009	10	one	one	CD
12350	5009	11	direction	direction	NN
12350	5009	12	into	into	IN
12350	5009	13	a	a	DT
12350	5009	14	long	long	JJ
12350	5009	15	narrow	narrow	JJ
12350	5009	16	strip	strip	NN
12350	5009	17	,	,	,
12350	5009	18	keeping	keep	VBG
12350	5009	19	the	the	DT
12350	5009	20	edges	edge	NNS
12350	5009	21	as	as	RB
12350	5009	22	straight	straight	RB
12350	5009	23	as	as	IN
12350	5009	24	possible	possible	JJ
12350	5009	25	.	.	.
12350	5010	1	Fold	fold	VB
12350	5010	2	the	the	DT
12350	5010	3	paste	paste	NN
12350	5010	4	over	over	RP
12350	5010	5	,	,	,
12350	5010	6	making	make	VBG
12350	5010	7	three	three	CD
12350	5010	8	even	even	JJ
12350	5010	9	layers	layer	NNS
12350	5010	10	.	.	.
12350	5011	1	Then	then	RB
12350	5011	2	roll	roll	VB
12350	5011	3	again	again	RB
12350	5011	4	and	and	CC
12350	5011	5	fold	fold	VB
12350	5011	6	as	as	RB
12350	5011	7	before	before	RB
12350	5011	8	.	.	.
12350	5012	1	Repeat	repeat	VB
12350	5012	2	the	the	DT
12350	5012	3	process	process	NN
12350	5012	4	until	until	IN
12350	5012	5	the	the	DT
12350	5012	6	dough	dough	NN
12350	5012	7	has	have	VBZ
12350	5012	8	had	have	VBN
12350	5012	9	six	six	CD
12350	5012	10	turns	turn	NNS
12350	5012	11	.	.	.
12350	5013	1	Cut	cut	VB
12350	5013	2	into	into	IN
12350	5013	3	the	the	DT
12350	5013	4	desired	desire	VBN
12350	5013	5	shapes	shape	NNS
12350	5013	6	and	and	CC
12350	5013	7	place	place	NN
12350	5013	8	on	on	IN
12350	5013	9	the	the	DT
12350	5013	10	ice	ice	NN
12350	5013	11	for	for	IN
12350	5013	12	twenty	twenty	CD
12350	5013	13	minutes	minute	NNS
12350	5013	14	or	or	CC
12350	5013	15	longer	long	RBR
12350	5013	16	before	before	IN
12350	5013	17	putting	put	VBG
12350	5013	18	in	in	RP
12350	5013	19	the	the	DT
12350	5013	20	oven	oven	NN
12350	5013	21	.	.	.
12350	5014	1	If	if	IN
12350	5014	2	during	during	IN
12350	5014	3	the	the	DT
12350	5014	4	making	make	VBG
12350	5014	5	the	the	DT
12350	5014	6	paste	paste	NN
12350	5014	7	sticks	stick	NNS
12350	5014	8	to	to	IN
12350	5014	9	the	the	DT
12350	5014	10	board	board	NN
12350	5014	11	or	or	CC
12350	5014	12	pin	pin	NN
12350	5014	13	,	,	,
12350	5014	14	remove	remove	VB
12350	5014	15	it	-PRON-	PRP
12350	5014	16	immediately	immediately	RB
12350	5014	17	and	and	CC
12350	5014	18	stand	stand	VB
12350	5014	19	it	-PRON-	PRP
12350	5014	20	on	on	IN
12350	5014	21	the	the	DT
12350	5014	22	ice	ice	NN
12350	5014	23	until	until	IN
12350	5014	24	thoroughly	thoroughly	RB
12350	5014	25	chilled	chill	VBN
12350	5014	26	.	.	.
12350	5015	1	Scrape	scrape	VB
12350	5015	2	the	the	DT
12350	5015	3	board	board	NN
12350	5015	4	clean	clean	JJ
12350	5015	5	;	;	:
12350	5015	6	rub	rub	VB
12350	5015	7	with	with	IN
12350	5015	8	a	a	DT
12350	5015	9	dry	dry	JJ
12350	5015	10	cloth	cloth	NN
12350	5015	11	and	and	CC
12350	5015	12	dust	dust	NN
12350	5015	13	with	with	IN
12350	5015	14	fresh	fresh	JJ
12350	5015	15	flour	flour	NN
12350	5015	16	before	before	IN
12350	5015	17	trying	try	VBG
12350	5015	18	again	again	RB
12350	5015	19	.	.	.
12350	5016	1	Use	use	VB
12350	5016	2	as	as	RB
12350	5016	3	little	little	JJ
12350	5016	4	flour	flour	NN
12350	5016	5	as	as	IN
12350	5016	6	possible	possible	JJ
12350	5016	7	in	in	IN
12350	5016	8	rolling	rolling	NN
12350	5016	9	,	,	,
12350	5016	10	but	but	CC
12350	5016	11	use	use	VB
12350	5016	12	enough	enough	JJ
12350	5016	13	to	to	TO
12350	5016	14	keep	keep	VB
12350	5016	15	the	the	DT
12350	5016	16	paste	paste	NN
12350	5016	17	dry	dry	JJ
12350	5016	18	.	.	.
12350	5017	1	Roll	roll	VB
12350	5017	2	with	with	IN
12350	5017	3	a	a	DT
12350	5017	4	light	light	NN
12350	5017	5	,	,	,
12350	5017	6	even	even	RB
12350	5017	7	,	,	,
12350	5017	8	long	long	JJ
12350	5017	9	stroke	stroke	NN
12350	5017	10	in	in	IN
12350	5017	11	every	every	DT
12350	5017	12	direction	direction	NN
12350	5017	13	,	,	,
12350	5017	14	but	but	CC
12350	5017	15	never	never	RB
12350	5017	16	work	work	VB
12350	5017	17	the	the	DT
12350	5017	18	rolling	rolling	NN
12350	5017	19	-	-	HYPH
12350	5017	20	pin	pin	NN
12350	5017	21	back	back	RB
12350	5017	22	and	and	CC
12350	5017	23	forth	forth	RB
12350	5017	24	as	as	IN
12350	5017	25	that	that	DT
12350	5017	26	movement	movement	NN
12350	5017	27	toughens	toughen	VBZ
12350	5017	28	the	the	DT
12350	5017	29	paste	paste	NN
12350	5017	30	and	and	CC
12350	5017	31	breaks	break	VBZ
12350	5017	32	the	the	DT
12350	5017	33	bubbles	bubble	NNS
12350	5017	34	of	of	IN
12350	5017	35	air	air	NN
12350	5017	36	.	.	.
12350	5018	1	The	the	DT
12350	5018	2	baking	baking	NN
12350	5018	3	of	of	IN
12350	5018	4	puff	puff	NN
12350	5018	5	paste	paste	NN
12350	5018	6	is	be	VBZ
12350	5018	7	almost	almost	RB
12350	5018	8	as	as	RB
12350	5018	9	important	important	JJ
12350	5018	10	as	as	IN
12350	5018	11	the	the	DT
12350	5018	12	rolling	rolling	NN
12350	5018	13	,	,	,
12350	5018	14	and	and	CC
12350	5018	15	the	the	DT
12350	5018	16	oven	oven	NN
12350	5018	17	must	must	MD
12350	5018	18	be	be	VB
12350	5018	19	very	very	RB
12350	5018	20	hot	hot	JJ
12350	5018	21	,	,	,
12350	5018	22	with	with	IN
12350	5018	23	the	the	DT
12350	5018	24	greatest	great	JJS
12350	5018	25	heat	heat	NN
12350	5018	26	at	at	IN
12350	5018	27	the	the	DT
12350	5018	28	bottom	bottom	NN
12350	5018	29	,	,	,
12350	5018	30	so	so	IN
12350	5018	31	that	that	IN
12350	5018	32	the	the	DT
12350	5018	33	paste	paste	NN
12350	5018	34	will	will	MD
12350	5018	35	rise	rise	VB
12350	5018	36	before	before	IN
12350	5018	37	it	-PRON-	PRP
12350	5018	38	browns	brown	VBZ
12350	5018	39	.	.	.
12350	5019	1	If	if	IN
12350	5019	2	the	the	DT
12350	5019	3	paste	paste	NN
12350	5019	4	should	should	MD
12350	5019	5	begin	begin	VB
12350	5019	6	to	to	TO
12350	5019	7	scorch	scorch	VB
12350	5019	8	,	,	,
12350	5019	9	open	open	VB
12350	5019	10	the	the	DT
12350	5019	11	drafts	draft	NNS
12350	5019	12	at	at	IN
12350	5019	13	once	once	RB
12350	5019	14	and	and	CC
12350	5019	15	cool	cool	VB
12350	5019	16	the	the	DT
12350	5019	17	temperature	temperature	NN
12350	5019	18	by	by	IN
12350	5019	19	placing	place	VBG
12350	5019	20	a	a	DT
12350	5019	21	pan	pan	NN
12350	5019	22	of	of	IN
12350	5019	23	ice	ice	NN
12350	5019	24	-	-	HYPH
12350	5019	25	water	water	NN
12350	5019	26	in	in	IN
12350	5019	27	the	the	DT
12350	5019	28	oven	oven	NN
12350	5019	29	.	.	.
12350	5020	1	FLEISCHIG	fleischig	JJ
12350	5020	2	PIE	pie	NN
12350	5020	3	CRUST	CRUST	NNS
12350	5020	4	For	for	IN
12350	5020	5	shortening	shortening	NN
12350	5020	6	;	;	:
12350	5020	7	use	use	VB
12350	5020	8	drippings	dripping	NNS
12350	5020	9	and	and	CC
12350	5020	10	mix	mix	VB
12350	5020	11	with	with	IN
12350	5020	12	goose	goose	NN
12350	5020	13	,	,	,
12350	5020	14	duck	duck	NN
12350	5020	15	or	or	CC
12350	5020	16	chicken	chicken	NN
12350	5020	17	fat	fat	NN
12350	5020	18	.	.	.
12350	5021	1	In	in	IN
12350	5021	2	the	the	DT
12350	5021	3	fall	fall	NN
12350	5021	4	and	and	CC
12350	5021	5	winter	winter	NN
12350	5021	6	,	,	,
12350	5021	7	when	when	WRB
12350	5021	8	poultry	poultry	NN
12350	5021	9	is	be	VBZ
12350	5021	10	plentiful	plentiful	JJ
12350	5021	11	and	and	CC
12350	5021	12	fat	fat	JJ
12350	5021	13	,	,	,
12350	5021	14	save	save	VB
12350	5021	15	all	all	DT
12350	5021	16	drippings	dripping	NNS
12350	5021	17	of	of	IN
12350	5021	18	poultry	poultry	NN
12350	5021	19	fat	fat	NN
12350	5021	20	for	for	IN
12350	5021	21	pie	pie	NN
12350	5021	22	-	-	HYPH
12350	5021	23	crust	crust	NN
12350	5021	24	.	.	.
12350	5022	1	If	if	IN
12350	5022	2	you	-PRON-	PRP
12350	5022	3	have	have	VBP
12350	5022	4	neither	neither	CC
12350	5022	5	,	,	,
12350	5022	6	use	use	VB
12350	5022	7	rendered	render	VBN
12350	5022	8	beef	beef	NN
12350	5022	9	fat	fat	NN
12350	5022	10	.	.	.
12350	5023	1	Take	take	VB
12350	5023	2	one	one	CD
12350	5023	3	-	-	HYPH
12350	5023	4	half	half	NN
12350	5023	5	cup	cup	NN
12350	5023	6	of	of	IN
12350	5023	7	shortening	shortening	NN
12350	5023	8	,	,	,
12350	5023	9	one	one	CD
12350	5023	10	and	and	CC
12350	5023	11	one	one	CD
12350	5023	12	-	-	HYPH
12350	5023	13	half	half	NN
12350	5023	14	cups	cup	NNS
12350	5023	15	of	of	IN
12350	5023	16	flour	flour	NN
12350	5023	17	.	.	.
12350	5024	1	Sifted	sifted	JJ
12350	5024	2	pastry	pastry	NN
12350	5024	3	flour	flour	NN
12350	5024	4	is	be	VBZ
12350	5024	5	best	good	JJS
12350	5024	6	.	.	.
12350	5025	1	If	if	IN
12350	5025	2	you	-PRON-	PRP
12350	5025	3	have	have	VBP
12350	5025	4	none	none	NN
12350	5025	5	at	at	IN
12350	5025	6	hand	hand	NN
12350	5025	7	take	take	VB
12350	5025	8	two	two	CD
12350	5025	9	tablespoons	tablespoon	NNS
12350	5025	10	of	of	IN
12350	5025	11	flour	flour	NN
12350	5025	12	off	off	IN
12350	5025	13	each	each	DT
12350	5025	14	cup	cup	NN
12350	5025	15	after	after	IN
12350	5025	16	sifting	sift	VBG
12350	5025	17	;	;	:
12350	5025	18	add	add	VB
12350	5025	19	a	a	DT
12350	5025	20	pinch	pinch	NN
12350	5025	21	of	of	IN
12350	5025	22	salt	salt	NN
12350	5025	23	.	.	.
12350	5026	1	With	with	IN
12350	5026	2	two	two	CD
12350	5026	3	knives	knife	NNS
12350	5026	4	cut	cut	VBD
12350	5026	5	the	the	DT
12350	5026	6	fat	fat	NN
12350	5026	7	into	into	IN
12350	5026	8	the	the	DT
12350	5026	9	sifted	sift	VBN
12350	5026	10	flour	flour	NN
12350	5026	11	until	until	IN
12350	5026	12	the	the	DT
12350	5026	13	shortening	shortening	NN
12350	5026	14	is	be	VBZ
12350	5026	15	in	in	IN
12350	5026	16	pieces	piece	NNS
12350	5026	17	as	as	RB
12350	5026	18	small	small	JJ
12350	5026	19	as	as	IN
12350	5026	20	peas	pea	NNS
12350	5026	21	.	.	.
12350	5027	1	Then	then	RB
12350	5027	2	pour	pour	VB
12350	5027	3	in	in	IN
12350	5027	4	six	six	CD
12350	5027	5	or	or	CC
12350	5027	6	eight	eight	CD
12350	5027	7	tablespoons	tablespoon	NNS
12350	5027	8	of	of	IN
12350	5027	9	cold	cold	JJ
12350	5027	10	water	water	NN
12350	5027	11	;	;	:
12350	5027	12	in	in	IN
12350	5027	13	summer	summer	NN
12350	5027	14	use	use	NN
12350	5027	15	ice	ice	NN
12350	5027	16	-	-	HYPH
12350	5027	17	water	water	NN
12350	5027	18	;	;	:
12350	5027	19	work	work	VB
12350	5027	20	with	with	IN
12350	5027	21	the	the	DT
12350	5027	22	knife	knife	NN
12350	5027	23	until	until	IN
12350	5027	24	well	well	RB
12350	5027	25	mixed	mixed	JJ
12350	5027	26	(	(	-LRB-
12350	5027	27	never	never	RB
12350	5027	28	use	use	VB
12350	5027	29	the	the	DT
12350	5027	30	hand	hand	NN
12350	5027	31	)	)	-RRB-
12350	5027	32	.	.	.
12350	5028	1	Flour	flour	VB
12350	5028	2	a	a	DT
12350	5028	3	board	board	NN
12350	5028	4	or	or	CC
12350	5028	5	marble	marble	NN
12350	5028	6	slab	slab	NN
12350	5028	7	,	,	,
12350	5028	8	roll	roll	VB
12350	5028	9	the	the	DT
12350	5028	10	dough	dough	NN
12350	5028	11	out	out	RP
12350	5028	12	thin	thin	RB
12350	5028	13	,	,	,
12350	5028	14	sprinkle	sprinkle	VB
12350	5028	15	with	with	IN
12350	5028	16	a	a	DT
12350	5028	17	little	little	JJ
12350	5028	18	flour	flour	NN
12350	5028	19	and	and	CC
12350	5028	20	put	put	VBN
12350	5028	21	dabs	dab	NNS
12350	5028	22	of	of	IN
12350	5028	23	soft	soft	JJ
12350	5028	24	drippings	dripping	NNS
12350	5028	25	here	here	RB
12350	5028	26	and	and	CC
12350	5028	27	there	there	RB
12350	5028	28	,	,	,
12350	5028	29	fold	fold	VB
12350	5028	30	the	the	DT
12350	5028	31	dough	dough	NN
12350	5028	32	over	over	RP
12350	5028	33	and	and	CC
12350	5028	34	roll	roll	VB
12350	5028	35	out	out	RP
12350	5028	36	thin	thin	RB
12350	5028	37	again	again	RB
12350	5028	38	and	and	CC
12350	5028	39	spread	spread	VBN
12350	5028	40	with	with	IN
12350	5028	41	fat	fat	NN
12350	5028	42	and	and	CC
12350	5028	43	sprinkle	sprinkle	VB
12350	5028	44	with	with	IN
12350	5028	45	flour	flour	NN
12350	5028	46	,	,	,
12350	5028	47	repeat	repeat	VB
12350	5028	48	this	this	DT
12350	5028	49	and	and	CC
12350	5028	50	then	then	RB
12350	5028	51	roll	roll	VB
12350	5028	52	out	out	RP
12350	5028	53	not	not	RB
12350	5028	54	too	too	RB
12350	5028	55	thin	thin	JJ
12350	5028	56	and	and	CC
12350	5028	57	line	line	VBP
12350	5028	58	a	a	DT
12350	5028	59	pie	pie	NN
12350	5028	60	-	-	HYPH
12350	5028	61	plate	plate	NN
12350	5028	62	with	with	IN
12350	5028	63	this	this	DT
12350	5028	64	dough	dough	NN
12350	5028	65	.	.	.
12350	5029	1	Always	always	RB
12350	5029	2	cut	cut	VB
12350	5029	3	dough	dough	NN
12350	5029	4	for	for	IN
12350	5029	5	lower	low	JJR
12350	5029	6	crust	crust	NN
12350	5029	7	a	a	DT
12350	5029	8	little	little	RB
12350	5029	9	larger	large	JJR
12350	5029	10	than	than	IN
12350	5029	11	the	the	DT
12350	5029	12	upper	upper	JJ
12350	5029	13	dough	dough	NN
12350	5029	14	and	and	CC
12350	5029	15	do	do	VBP
12350	5029	16	not	not	RB
12350	5029	17	stretch	stretch	VB
12350	5029	18	the	the	DT
12350	5029	19	dough	dough	NN
12350	5029	20	when	when	WRB
12350	5029	21	lining	line	VBG
12350	5029	22	pie	pie	NN
12350	5029	23	-	-	HYPH
12350	5029	24	pan	pan	NN
12350	5029	25	or	or	CC
12350	5029	26	plate	plate	NN
12350	5029	27	.	.	.
12350	5030	1	If	if	IN
12350	5030	2	fruit	fruit	NN
12350	5030	3	is	be	VBZ
12350	5030	4	to	to	TO
12350	5030	5	be	be	VB
12350	5030	6	used	use	VBN
12350	5030	7	for	for	IN
12350	5030	8	the	the	DT
12350	5030	9	filling	filling	NN
12350	5030	10	,	,	,
12350	5030	11	brush	brush	NN
12350	5030	12	over	over	IN
12350	5030	13	top	top	NN
12350	5030	14	of	of	IN
12350	5030	15	the	the	DT
12350	5030	16	dough	dough	NN
12350	5030	17	with	with	IN
12350	5030	18	white	white	NNP
12350	5030	19	of	of	IN
12350	5030	20	egg	egg	NN
12350	5030	21	slightly	slightly	RB
12350	5030	22	beaten	beat	VBN
12350	5030	23	,	,	,
12350	5030	24	or	or	CC
12350	5030	25	sprinkle	sprinkle	VB
12350	5030	26	with	with	IN
12350	5030	27	one	one	CD
12350	5030	28	tablespoon	tablespoon	NN
12350	5030	29	of	of	IN
12350	5030	30	bread	bread	NN
12350	5030	31	crumbs	crumb	VBZ
12350	5030	32	to	to	TO
12350	5030	33	prevent	prevent	VB
12350	5030	34	the	the	DT
12350	5030	35	dough	dough	NN
12350	5030	36	from	from	IN
12350	5030	37	becoming	become	VBG
12350	5030	38	soggy	soggy	JJ
12350	5030	39	.	.	.
12350	5031	1	Put	put	VB
12350	5031	2	in	in	IN
12350	5031	3	the	the	DT
12350	5031	4	filling	filling	NN
12350	5031	5	,	,	,
12350	5031	6	brush	brush	NN
12350	5031	7	over	over	IN
12350	5031	8	the	the	DT
12350	5031	9	edge	edge	NN
12350	5031	10	of	of	IN
12350	5031	11	pastry	pastry	NN
12350	5031	12	with	with	IN
12350	5031	13	cold	cold	JJ
12350	5031	14	water	water	NN
12350	5031	15	,	,	,
12350	5031	16	lay	lie	VBD
12350	5031	17	the	the	DT
12350	5031	18	second	second	JJ
12350	5031	19	round	round	NN
12350	5031	20	of	of	IN
12350	5031	21	paste	paste	NN
12350	5031	22	loosely	loosely	RB
12350	5031	23	over	over	IN
12350	5031	24	the	the	DT
12350	5031	25	filling	filling	NN
12350	5031	26	;	;	:
12350	5031	27	press	press	VB
12350	5031	28	the	the	DT
12350	5031	29	edges	edge	NNS
12350	5031	30	together	together	RB
12350	5031	31	lightly	lightly	RB
12350	5031	32	,	,	,
12350	5031	33	and	and	CC
12350	5031	34	trim	trim	VB
12350	5031	35	,	,	,
12350	5031	36	if	if	IN
12350	5031	37	needed	need	VBN
12350	5031	38	.	.	.
12350	5032	1	Cut	cut	VB
12350	5032	2	several	several	JJ
12350	5032	3	slits	slit	NNS
12350	5032	4	in	in	IN
12350	5032	5	the	the	DT
12350	5032	6	top	top	JJ
12350	5032	7	crust	crust	NN
12350	5032	8	or	or	CC
12350	5032	9	prick	prick	VB
12350	5032	10	it	-PRON-	PRP
12350	5032	11	with	with	IN
12350	5032	12	a	a	DT
12350	5032	13	fork	fork	NN
12350	5032	14	before	before	IN
12350	5032	15	putting	put	VBG
12350	5032	16	it	-PRON-	PRP
12350	5032	17	in	in	IN
12350	5032	18	place	place	NN
12350	5032	19	.	.	.
12350	5033	1	Bake	bake	VB
12350	5033	2	from	from	IN
12350	5033	3	thirty	thirty	CD
12350	5033	4	-	-	HYPH
12350	5033	5	five	five	CD
12350	5033	6	to	to	TO
12350	5033	7	forty	forty	CD
12350	5033	8	-	-	HYPH
12350	5033	9	five	five	CD
12350	5033	10	minutes	minute	NNS
12350	5033	11	until	until	IN
12350	5033	12	crust	crust	NN
12350	5033	13	is	be	VBZ
12350	5033	14	a	a	DT
12350	5033	15	nice	nice	JJ
12350	5033	16	brown	brown	NN
12350	5033	17	.	.	.
12350	5034	1	A	a	DT
12350	5034	2	gas	gas	NN
12350	5034	3	stove	stove	NN
12350	5034	4	is	be	VBZ
12350	5034	5	more	more	RBR
12350	5034	6	satisfactory	satisfactory	JJ
12350	5034	7	for	for	IN
12350	5034	8	baking	bake	VBG
12350	5034	9	pies	pie	NNS
12350	5034	10	than	than	IN
12350	5034	11	a	a	DT
12350	5034	12	coal	coal	NN
12350	5034	13	stove	stove	NN
12350	5034	14	as	as	IN
12350	5034	15	pies	pie	NNS
12350	5034	16	require	require	VBP
12350	5034	17	the	the	DT
12350	5034	18	greatest	great	JJS
12350	5034	19	heat	heat	NN
12350	5034	20	at	at	IN
12350	5034	21	the	the	DT
12350	5034	22	bottom	bottom	NN
12350	5034	23	.	.	.
12350	5035	1	The	the	DT
12350	5035	2	recipe	recipe	NN
12350	5035	3	given	give	VBN
12350	5035	4	above	above	RB
12350	5035	5	makes	make	VBZ
12350	5035	6	two	two	CD
12350	5035	7	crusts	crust	NNS
12350	5035	8	.	.	.
12350	5036	1	Bake	bake	NN
12350	5036	2	pies	pie	NNS
12350	5036	3	having	have	VBG
12350	5036	4	a	a	DT
12350	5036	5	cooked	cooked	JJ
12350	5036	6	filling	filling	NN
12350	5036	7	in	in	IN
12350	5036	8	a	a	DT
12350	5036	9	quick	quick	JJ
12350	5036	10	oven	oven	NN
12350	5036	11	and	and	CC
12350	5036	12	those	those	DT
12350	5036	13	with	with	IN
12350	5036	14	an	an	DT
12350	5036	15	uncooked	uncooked	JJ
12350	5036	16	filling	filling	NN
12350	5036	17	in	in	IN
12350	5036	18	a	a	DT
12350	5036	19	moderate	moderate	JJ
12350	5036	20	oven	oven	NN
12350	5036	21	.	.	.
12350	5037	1	Let	let	VB
12350	5037	2	pies	pie	NNS
12350	5037	3	cool	cool	JJ
12350	5037	4	upon	upon	IN
12350	5037	5	plates	plate	NNS
12350	5037	6	on	on	IN
12350	5037	7	which	which	WDT
12350	5037	8	they	-PRON-	PRP
12350	5037	9	were	be	VBD
12350	5037	10	made	make	VBN
12350	5037	11	because	because	IN
12350	5037	12	slipping	slip	VBG
12350	5037	13	them	-PRON-	PRP
12350	5037	14	onto	onto	IN
12350	5037	15	cold	cold	JJ
12350	5037	16	plates	plate	NNS
12350	5037	17	develops	develop	VBZ
12350	5037	18	moisture	moisture	NN
12350	5037	19	which	which	WDT
12350	5037	20	always	always	RB
12350	5037	21	destroys	destroy	VBZ
12350	5037	22	the	the	DT
12350	5037	23	crispness	crispness	NN
12350	5037	24	of	of	IN
12350	5037	25	the	the	DT
12350	5037	26	lower	low	JJR
12350	5037	27	crust	crust	NN
12350	5037	28	.	.	.
12350	5038	1	TO	to	IN
12350	5038	2	MAKE	MAKE	NNP
12350	5038	3	AND	and	CC
12350	5038	4	BAKE	bake	VB
12350	5038	5	A	a	DT
12350	5038	6	MERINGUE	meringue	NN
12350	5038	7	To	to	TO
12350	5038	8	beat	beat	VB
12350	5038	9	and	and	CC
12350	5038	10	bake	bake	VB
12350	5038	11	a	a	DT
12350	5038	12	meringue	meringue	NN
12350	5038	13	have	have	VBP
12350	5038	14	cold	cold	JJ
12350	5038	15	,	,	,
12350	5038	16	fresh	fresh	JJ
12350	5038	17	eggs	egg	NNS
12350	5038	18	,	,	,
12350	5038	19	beat	beat	VBD
12350	5038	20	the	the	DT
12350	5038	21	whites	white	NNS
12350	5038	22	until	until	IN
12350	5038	23	frothy	frothy	NNP
12350	5038	24	;	;	:
12350	5038	25	add	add	VB
12350	5038	26	to	to	IN
12350	5038	27	each	each	DT
12350	5038	28	white	white	JJ
12350	5038	29	one	one	CD
12350	5038	30	level	level	NN
12350	5038	31	tablespoon	tablespoon	NN
12350	5038	32	of	of	IN
12350	5038	33	powdered	powdered	JJ
12350	5038	34	sugar	sugar	NN
12350	5038	35	.	.	.
12350	5039	1	Beat	beat	VB
12350	5039	2	until	until	IN
12350	5039	3	so	so	RB
12350	5039	4	stiff	stiff	JJ
12350	5039	5	that	that	IN
12350	5039	6	it	-PRON-	PRP
12350	5039	7	can	can	MD
12350	5039	8	be	be	VB
12350	5039	9	cut	cut	VBN
12350	5039	10	with	with	IN
12350	5039	11	a	a	DT
12350	5039	12	knife	knife	NN
12350	5039	13	.	.	.
12350	5040	1	Spread	Spread	VBN
12350	5040	2	on	on	IN
12350	5040	3	the	the	DT
12350	5040	4	pie	pie	NN
12350	5040	5	and	and	CC
12350	5040	6	bake	bake	VB
12350	5040	7	with	with	RP
12350	5040	8	,	,	,
12350	5040	9	the	the	DT
12350	5040	10	oven	oven	JJ
12350	5040	11	door	door	NN
12350	5040	12	open	open	JJ
12350	5040	13	until	until	IN
12350	5040	14	a	a	DT
12350	5040	15	rich	rich	JJ
12350	5040	16	golden	golden	JJ
12350	5040	17	brown	brown	NN
12350	5040	18	.	.	.
12350	5041	1	Too	too	RB
12350	5041	2	much	much	JJ
12350	5041	3	sugar	sugar	NN
12350	5041	4	causes	cause	VBZ
12350	5041	5	a	a	DT
12350	5041	6	meringue	meringue	NN
12350	5041	7	to	to	TO
12350	5041	8	liquefy	liquefy	VB
12350	5041	9	;	;	:
12350	5041	10	if	if	IN
12350	5041	11	not	not	RB
12350	5041	12	baked	bake	VBN
12350	5041	13	long	long	RB
12350	5041	14	enough	enough	RB
12350	5041	15	the	the	DT
12350	5041	16	same	same	JJ
12350	5041	17	effect	effect	NN
12350	5041	18	is	be	VBZ
12350	5041	19	produced	produce	VBN
12350	5041	20	.	.	.
12350	5042	1	PIE	PIE	NNP
12350	5042	2	CRUST	CRUST	NNP
12350	5042	3	(	(	-LRB-
12350	5042	4	MERBERTEIG	MERBERTEIG	NNP
12350	5042	5	)	)	-RRB-
12350	5042	6	Rub	rub	VB
12350	5042	7	one	one	CD
12350	5042	8	cup	cup	NN
12350	5042	9	of	of	IN
12350	5042	10	butter	butter	NN
12350	5042	11	to	to	IN
12350	5042	12	a	a	DT
12350	5042	13	cream	cream	NN
12350	5042	14	,	,	,
12350	5042	15	add	add	VB
12350	5042	16	four	four	CD
12350	5042	17	cups	cup	NNS
12350	5042	18	of	of	IN
12350	5042	19	sifted	sift	VBN
12350	5042	20	flour	flour	NN
12350	5042	21	,	,	,
12350	5042	22	a	a	DT
12350	5042	23	pinch	pinch	NN
12350	5042	24	of	of	IN
12350	5042	25	salt	salt	NN
12350	5042	26	and	and	CC
12350	5042	27	a	a	DT
12350	5042	28	tablespoon	tablespoon	NN
12350	5042	29	of	of	IN
12350	5042	30	brown	brown	JJ
12350	5042	31	sugar	sugar	NN
12350	5042	32	;	;	:
12350	5042	33	work	work	VB
12350	5042	34	these	these	DT
12350	5042	35	together	together	RB
12350	5042	36	until	until	IN
12350	5042	37	the	the	DT
12350	5042	38	flour	flour	NN
12350	5042	39	looks	look	VBZ
12350	5042	40	like	like	IN
12350	5042	41	sand	sand	NN
12350	5042	42	,	,	,
12350	5042	43	then	then	RB
12350	5042	44	take	take	VB
12350	5042	45	the	the	DT
12350	5042	46	yolk	yolk	NN
12350	5042	47	of	of	IN
12350	5042	48	an	an	DT
12350	5042	49	egg	egg	NN
12350	5042	50	,	,	,
12350	5042	51	a	a	DT
12350	5042	52	wine	wine	NN
12350	5042	53	-	-	HYPH
12350	5042	54	glass	glass	NN
12350	5042	55	of	of	IN
12350	5042	56	brandy	brandy	NN
12350	5042	57	,	,	,
12350	5042	58	one	one	CD
12350	5042	59	-	-	HYPH
12350	5042	60	half	half	NN
12350	5042	61	cup	cup	NN
12350	5042	62	of	of	IN
12350	5042	63	ice	ice	NN
12350	5042	64	-	-	HYPH
12350	5042	65	water	water	NN
12350	5042	66	and	and	CC
12350	5042	67	work	work	VB
12350	5042	68	it	-PRON-	PRP
12350	5042	69	into	into	IN
12350	5042	70	the	the	DT
12350	5042	71	flour	flour	NN
12350	5042	72	lightly	lightly	RB
12350	5042	73	.	.	.
12350	5043	1	Do	do	VBP
12350	5043	2	not	not	RB
12350	5043	3	use	use	VB
12350	5043	4	the	the	DT
12350	5043	5	hands	hand	NNS
12350	5043	6	;	;	:
12350	5043	7	knead	knead	VB
12350	5043	8	with	with	IN
12350	5043	9	a	a	DT
12350	5043	10	knife	knife	NN
12350	5043	11	or	or	CC
12350	5043	12	wooden	wooden	JJ
12350	5043	13	spoon	spoon	NN
12350	5043	14	,	,	,
12350	5043	15	knead	knead	NN
12350	5043	16	as	as	RB
12350	5043	17	little	little	JJ
12350	5043	18	as	as	IN
12350	5043	19	possible	possible	JJ
12350	5043	20	.	.	.
12350	5044	1	If	if	IN
12350	5044	2	the	the	DT
12350	5044	3	dough	dough	NN
12350	5044	4	is	be	VBZ
12350	5044	5	of	of	IN
12350	5044	6	the	the	DT
12350	5044	7	right	right	JJ
12350	5044	8	consistency	consistency	NN
12350	5044	9	no	no	DT
12350	5044	10	flour	flour	NN
12350	5044	11	will	will	MD
12350	5044	12	be	be	VB
12350	5044	13	required	require	VBN
12350	5044	14	when	when	WRB
12350	5044	15	rolling	roll	VBG
12350	5044	16	out	out	RP
12350	5044	17	the	the	DT
12350	5044	18	dough	dough	NN
12350	5044	19	.	.	.
12350	5045	1	If	if	IN
12350	5045	2	it	-PRON-	PRP
12350	5045	3	is	be	VBZ
12350	5045	4	necessary	necessary	JJ
12350	5045	5	to	to	TO
12350	5045	6	use	use	VB
12350	5045	7	flour	flour	NN
12350	5045	8	use	use	NN
12350	5045	9	as	as	RB
12350	5045	10	little	little	JJ
12350	5045	11	as	as	IN
12350	5045	12	possible	possible	JJ
12350	5045	13	.	.	.
12350	5046	1	Work	work	VB
12350	5046	2	quickly	quickly	RB
12350	5046	3	,	,	,
12350	5046	4	handle	handle	VB
12350	5046	5	dough	dough	NN
12350	5046	6	as	as	RB
12350	5046	7	little	little	JJ
12350	5046	8	as	as	IN
12350	5046	9	possible	possible	JJ
12350	5046	10	and	and	CC
12350	5046	11	bake	bake	VB
12350	5046	12	in	in	RP
12350	5046	13	a	a	DT
12350	5046	14	hot	hot	JJ
12350	5046	15	oven	oven	NN
12350	5046	16	.	.	.
12350	5047	1	Follow	follow	VB
12350	5047	2	directions	direction	NNS
12350	5047	3	given	give	VBN
12350	5047	4	with	with	IN
12350	5047	5	Fleischig	Fleischig	NNP
12350	5047	6	Pie	Pie	NNP
12350	5047	7	Crust	Crust	NNP
12350	5047	8	.	.	.
12350	5048	1	Fat	fat	NN
12350	5048	2	may	may	MD
12350	5048	3	be	be	VB
12350	5048	4	substituted	substitute	VBN
12350	5048	5	for	for	IN
12350	5048	6	butter	butter	NN
12350	5048	7	in	in	IN
12350	5048	8	the	the	DT
12350	5048	9	above	above	JJ
12350	5048	10	recipe	recipe	NN
12350	5048	11	.	.	.
12350	5049	1	PARVE	PARVE	NNP
12350	5049	2	,	,	,
12350	5049	3	COOKIE	COOKIE	NNP
12350	5049	4	AND	and	CC
12350	5049	5	PIE	PIE	NNP
12350	5049	6	DOUGH	DOUGH	NNP
12350	5049	7	Sift	Sift	NNP
12350	5049	8	into	into	IN
12350	5049	9	a	a	DT
12350	5049	10	mixing	mix	VBG
12350	5049	11	-	-	HYPH
12350	5049	12	bowl	bowl	NN
12350	5049	13	one	one	CD
12350	5049	14	and	and	CC
12350	5049	15	one	one	CD
12350	5049	16	-	-	HYPH
12350	5049	17	half	half	NN
12350	5049	18	cups	cup	NNS
12350	5049	19	of	of	IN
12350	5049	20	flour	flour	NN
12350	5049	21	and	and	CC
12350	5049	22	one	one	CD
12350	5049	23	-	-	HYPH
12350	5049	24	half	half	NN
12350	5049	25	teaspoon	teaspoon	NN
12350	5049	26	of	of	IN
12350	5049	27	baking	baking	NN
12350	5049	28	-	-	HYPH
12350	5049	29	powder	powder	NN
12350	5049	30	.	.	.
12350	5050	1	Make	make	VB
12350	5050	2	a	a	DT
12350	5050	3	depression	depression	NN
12350	5050	4	in	in	IN
12350	5050	5	the	the	DT
12350	5050	6	centre	centre	NN
12350	5050	7	;	;	:
12350	5050	8	into	into	IN
12350	5050	9	this	this	DT
12350	5050	10	pour	pour	VB
12350	5050	11	a	a	DT
12350	5050	12	generous	generous	JJ
12350	5050	13	half	half	JJ
12350	5050	14	cup	cup	NN
12350	5050	15	of	of	IN
12350	5050	16	oil	oil	NN
12350	5050	17	and	and	CC
12350	5050	18	an	an	DT
12350	5050	19	exact	exact	JJ
12350	5050	20	half	half	JJ
12350	5050	21	cup	cup	NN
12350	5050	22	of	of	IN
12350	5050	23	very	very	RB
12350	5050	24	cold	cold	JJ
12350	5050	25	(	(	-LRB-
12350	5050	26	or	or	CC
12350	5050	27	ice	ice	NN
12350	5050	28	)	)	-RRB-
12350	5050	29	water	water	NN
12350	5050	30	;	;	:
12350	5050	31	add	add	VB
12350	5050	32	pinch	pinch	NN
12350	5050	33	of	of	IN
12350	5050	34	salt	salt	NN
12350	5050	35	,	,	,
12350	5050	36	mix	mix	VB
12350	5050	37	quickly	quickly	RB
12350	5050	38	with	with	IN
12350	5050	39	a	a	DT
12350	5050	40	fork	fork	NN
12350	5050	41	,	,	,
12350	5050	42	divide	divide	VB
12350	5050	43	in	in	IN
12350	5050	44	two	two	CD
12350	5050	45	portions	portion	NNS
12350	5050	46	;	;	:
12350	5050	47	do	do	VB
12350	5050	48	not	not	RB
12350	5050	49	knead	knead	VB
12350	5050	50	,	,	,
12350	5050	51	but	but	CC
12350	5050	52	roll	roll	VB
12350	5050	53	on	on	RP
12350	5050	54	a	a	DT
12350	5050	55	well	well	RB
12350	5050	56	-	-	HYPH
12350	5050	57	floured	flour	VBN
12350	5050	58	board	board	NN
12350	5050	59	,	,	,
12350	5050	60	spread	spread	VBN
12350	5050	61	on	on	IN
12350	5050	62	pans	pan	NNS
12350	5050	63	,	,	,
12350	5050	64	fill	fill	VB
12350	5050	65	and	and	CC
12350	5050	66	bake	bake	VBP
12350	5050	67	at	at	RP
12350	5050	68	once	once	RB
12350	5050	69	in	in	IN
12350	5050	70	a	a	DT
12350	5050	71	quick	quick	JJ
12350	5050	72	oven	oven	NN
12350	5050	73	.	.	.
12350	5051	1	No	no	DT
12350	5051	2	failure	failure	NN
12350	5051	3	is	be	VBZ
12350	5051	4	possible	possible	JJ
12350	5051	5	if	if	IN
12350	5051	6	the	the	DT
12350	5051	7	formula	formula	NN
12350	5051	8	is	be	VBZ
12350	5051	9	accurately	accurately	RB
12350	5051	10	followed	follow	VBN
12350	5051	11	and	and	CC
12350	5051	12	these	these	DT
12350	5051	13	things	thing	NNS
12350	5051	14	observed	observe	VBN
12350	5051	15	;	;	:
12350	5051	16	ingredients	ingredient	NNS
12350	5051	17	cold	cold	JJ
12350	5051	18	,	,	,
12350	5051	19	no	no	DT
12350	5051	20	kneading	kneading	NN
12350	5051	21	or	or	CC
12350	5051	22	re	re	JJ
12350	5051	23	-	-	NN
12350	5051	24	rolling	rolling	JJ
12350	5051	25	;	;	:
12350	5051	26	dough	dough	NN
12350	5051	27	must	must	MD
12350	5051	28	not	not	RB
12350	5051	29	stand	stand	VB
12350	5051	30	,	,	,
12350	5051	31	but	but	CC
12350	5051	32	the	the	DT
12350	5051	33	whole	whole	JJ
12350	5051	34	process	process	NN
12350	5051	35	must	must	MD
12350	5051	36	be	be	VB
12350	5051	37	completed	complete	VBN
12350	5051	38	as	as	RB
12350	5051	39	rapidly	rapidly	RB
12350	5051	40	as	as	IN
12350	5051	41	possible	possible	JJ
12350	5051	42	.	.	.
12350	5052	1	Do	do	VBP
12350	5052	2	not	not	RB
12350	5052	3	pinch	pinch	VB
12350	5052	4	or	or	CC
12350	5052	5	crimp	crimp	VB
12350	5052	6	the	the	DT
12350	5052	7	edge	edge	NN
12350	5052	8	of	of	IN
12350	5052	9	this	this	DT
12350	5052	10	or	or	CC
12350	5052	11	any	any	DT
12350	5052	12	other	other	JJ
12350	5052	13	pie	pie	NN
12350	5052	14	.	.	.
12350	5053	1	To	to	TO
12350	5053	2	do	do	VB
12350	5053	3	so	so	RB
12350	5053	4	makes	make	VBZ
12350	5053	5	a	a	DT
12350	5053	6	hard	hard	JJ
12350	5053	7	edge	edge	NN
12350	5053	8	that	that	IN
12350	5053	9	no	no	DT
12350	5053	10	one	one	NN
12350	5053	11	cares	care	VBZ
12350	5053	12	to	to	TO
12350	5053	13	eat	eat	VB
12350	5053	14	.	.	.
12350	5054	1	Instead	instead	RB
12350	5054	2	,	,	,
12350	5054	3	trim	trim	VB
12350	5054	4	the	the	DT
12350	5054	5	edges	edge	NNS
12350	5054	6	in	in	IN
12350	5054	7	the	the	DT
12350	5054	8	usual	usual	JJ
12350	5054	9	way	way	NN
12350	5054	10	,	,	,
12350	5054	11	then	then	RB
12350	5054	12	place	place	VB
12350	5054	13	the	the	DT
12350	5054	14	palms	palm	NNS
12350	5054	15	of	of	IN
12350	5054	16	the	the	DT
12350	5054	17	hand	hand	NN
12350	5054	18	on	on	IN
12350	5054	19	opposite	opposite	JJ
12350	5054	20	sides	side	NNS
12350	5054	21	of	of	IN
12350	5054	22	the	the	DT
12350	5054	23	pie	pie	NN
12350	5054	24	and	and	CC
12350	5054	25	raise	raise	VB
12350	5054	26	the	the	DT
12350	5054	27	dough	dough	NN
12350	5054	28	until	until	IN
12350	5054	29	the	the	DT
12350	5054	30	edges	edge	NNS
12350	5054	31	stand	stand	VBP
12350	5054	32	straight	straight	RB
12350	5054	33	up	up	RB
12350	5054	34	.	.	.
12350	5055	1	This	this	DT
12350	5055	2	prevents	prevent	VBZ
12350	5055	3	all	all	DT
12350	5055	4	leakage	leakage	NN
12350	5055	5	and	and	CC
12350	5055	6	the	the	DT
12350	5055	7	crust	crust	NN
12350	5055	8	is	be	VBZ
12350	5055	9	tender	tender	JJ
12350	5055	10	to	to	IN
12350	5055	11	the	the	DT
12350	5055	12	last	last	JJ
12350	5055	13	morsel	morsel	NN
12350	5055	14	.	.	.
12350	5056	1	TARTLETS	TARTLETS	NNP
12350	5056	2	Roll	Roll	NNP
12350	5056	3	puff	puff	NN
12350	5056	4	paste	paste	NN
12350	5056	5	one	one	CD
12350	5056	6	-	-	HYPH
12350	5056	7	eighth	eighth	NN
12350	5056	8	of	of	IN
12350	5056	9	an	an	DT
12350	5056	10	inch	inch	NN
12350	5056	11	thick	thick	JJ
12350	5056	12	;	;	:
12350	5056	13	cut	cut	VB
12350	5056	14	it	-PRON-	PRP
12350	5056	15	into	into	IN
12350	5056	16	squares	square	NNS
12350	5056	17	;	;	:
12350	5056	18	turn	turn	VB
12350	5056	19	the	the	DT
12350	5056	20	points	point	NNS
12350	5056	21	together	together	RB
12350	5056	22	into	into	IN
12350	5056	23	the	the	DT
12350	5056	24	middle	middle	NN
12350	5056	25	and	and	CC
12350	5056	26	press	press	NN
12350	5056	27	slightly	slightly	RB
12350	5056	28	to	to	TO
12350	5056	29	make	make	VB
12350	5056	30	them	-PRON-	PRP
12350	5056	31	stay	stay	VB
12350	5056	32	.	.	.
12350	5057	1	Bake	bake	VB
12350	5057	2	until	until	IN
12350	5057	3	thoroughly	thoroughly	RB
12350	5057	4	done	do	VBN
12350	5057	5	;	;	:
12350	5057	6	place	place	VB
12350	5057	7	a	a	DT
12350	5057	8	spoonful	spoonful	NN
12350	5057	9	of	of	IN
12350	5057	10	jam	jam	NN
12350	5057	11	in	in	IN
12350	5057	12	the	the	DT
12350	5057	13	centre	centre	NN
12350	5057	14	of	of	IN
12350	5057	15	each	each	DT
12350	5057	16	;	;	:
12350	5057	17	cover	cover	VB
12350	5057	18	the	the	DT
12350	5057	19	jam	jam	NN
12350	5057	20	with	with	IN
12350	5057	21	meringue	meringue	NN
12350	5057	22	and	and	CC
12350	5057	23	brown	brown	VB
12350	5057	24	the	the	DT
12350	5057	25	meringue	meringue	NN
12350	5057	26	in	in	IN
12350	5057	27	a	a	DT
12350	5057	28	quick	quick	JJ
12350	5057	29	oven	oven	NN
12350	5057	30	.	.	.
12350	5058	1	By	by	IN
12350	5058	2	brushing	brush	VBG
12350	5058	3	the	the	DT
12350	5058	4	top	top	NN
12350	5058	5	of	of	IN
12350	5058	6	the	the	DT
12350	5058	7	paste	paste	NN
12350	5058	8	with	with	IN
12350	5058	9	beaten	beat	VBN
12350	5058	10	egg	egg	NN
12350	5058	11	,	,	,
12350	5058	12	diluted	dilute	VBN
12350	5058	13	with	with	IN
12350	5058	14	one	one	CD
12350	5058	15	teaspoon	teaspoon	NN
12350	5058	16	of	of	IN
12350	5058	17	water	water	NN
12350	5058	18	,	,	,
12350	5058	19	a	a	DT
12350	5058	20	glazed	glaze	VBN
12350	5058	21	appearance	appearance	NN
12350	5058	22	may	may	MD
12350	5058	23	be	be	VB
12350	5058	24	obtained	obtain	VBN
12350	5058	25	.	.	.
12350	5059	1	BANBURY	BANBURY	NNP
12350	5059	2	TARTS	TARTS	NNP
12350	5059	3	Cut	Cut	NNP
12350	5059	4	one	one	CD
12350	5059	5	cup	cup	NN
12350	5059	6	of	of	IN
12350	5059	7	seeded	seeded	JJ
12350	5059	8	muscatel	muscatel	NN
12350	5059	9	raisins	raisin	NNS
12350	5059	10	and	and	CC
12350	5059	11	one	one	CD
12350	5059	12	cup	cup	NN
12350	5059	13	of	of	IN
12350	5059	14	nuts	nut	NNS
12350	5059	15	in	in	IN
12350	5059	16	small	small	JJ
12350	5059	17	pieces	piece	NNS
12350	5059	18	,	,	,
12350	5059	19	add	add	VB
12350	5059	20	one	one	CD
12350	5059	21	cup	cup	NN
12350	5059	22	of	of	IN
12350	5059	23	sugar	sugar	NN
12350	5059	24	,	,	,
12350	5059	25	one	one	CD
12350	5059	26	well	well	RB
12350	5059	27	-	-	HYPH
12350	5059	28	beaten	beat	VBN
12350	5059	29	egg	egg	NN
12350	5059	30	,	,	,
12350	5059	31	one	one	CD
12350	5059	32	tablespoon	tablespoon	NN
12350	5059	33	of	of	IN
12350	5059	34	water	water	NN
12350	5059	35	,	,	,
12350	5059	36	the	the	DT
12350	5059	37	juice	juice	NN
12350	5059	38	and	and	CC
12350	5059	39	grated	grate	VBD
12350	5059	40	rind	rind	NN
12350	5059	41	of	of	IN
12350	5059	42	one	one	CD
12350	5059	43	lemon	lemon	NN
12350	5059	44	.	.	.
12350	5060	1	Mix	mix	VB
12350	5060	2	well	well	RB
12350	5060	3	.	.	.
12350	5061	1	Line	line	VB
12350	5061	2	patty	patty	NN
12350	5061	3	-	-	HYPH
12350	5061	4	pans	pan	NNS
12350	5061	5	with	with	IN
12350	5061	6	pie	pie	NN
12350	5061	7	dough	dough	NN
12350	5061	8	,	,	,
12350	5061	9	fill	fill	VB
12350	5061	10	with	with	IN
12350	5061	11	mixture	mixture	NN
12350	5061	12	and	and	CC
12350	5061	13	bake	bake	NN
12350	5061	14	until	until	IN
12350	5061	15	crust	crust	NN
12350	5061	16	is	be	VBZ
12350	5061	17	brown	brown	JJ
12350	5061	18	.	.	.
12350	5062	1	FRUIT	FRUIT	NNP
12350	5062	2	TARTLETS	TARTLETS	NNP
12350	5062	3	If	if	IN
12350	5062	4	canned	can	VBN
12350	5062	5	fruit	fruit	NN
12350	5062	6	is	be	VBZ
12350	5062	7	used	use	VBN
12350	5062	8	,	,	,
12350	5062	9	take	take	VB
12350	5062	10	a	a	DT
12350	5062	11	large	large	JJ
12350	5062	12	can	can	NN
12350	5062	13	of	of	IN
12350	5062	14	any	any	DT
12350	5062	15	kind	kind	NN
12350	5062	16	of	of	IN
12350	5062	17	fruit	fruit	NN
12350	5062	18	,	,	,
12350	5062	19	drain	drain	VB
12350	5062	20	all	all	PDT
12350	5062	21	the	the	DT
12350	5062	22	syrup	syrup	NN
12350	5062	23	off	off	RP
12350	5062	24	and	and	CC
12350	5062	25	put	put	VBD
12350	5062	26	in	in	RP
12350	5062	27	a	a	DT
12350	5062	28	saucepan	saucepan	NN
12350	5062	29	with	with	IN
12350	5062	30	an	an	DT
12350	5062	31	equal	equal	JJ
12350	5062	32	quantity	quantity	NN
12350	5062	33	of	of	IN
12350	5062	34	sugar	sugar	NN
12350	5062	35	.	.	.
12350	5063	1	Cook	cook	VB
12350	5063	2	until	until	IN
12350	5063	3	it	-PRON-	PRP
12350	5063	4	forms	form	VBZ
12350	5063	5	a	a	DT
12350	5063	6	syrup	syrup	NN
12350	5063	7	,	,	,
12350	5063	8	then	then	RB
12350	5063	9	pour	pour	VB
12350	5063	10	in	in	IN
12350	5063	11	the	the	DT
12350	5063	12	fruit	fruit	NN
12350	5063	13	,	,	,
12350	5063	14	which	which	WDT
12350	5063	15	has	have	VBZ
12350	5063	16	been	be	VBN
12350	5063	17	stoned	stone	VBN
12350	5063	18	(	(	-LRB-
12350	5063	19	if	if	IN
12350	5063	20	necessary	necessary	JJ
12350	5063	21	)	)	-RRB-
12350	5063	22	,	,	,
12350	5063	23	and	and	CC
12350	5063	24	cook	cook	VB
12350	5063	25	until	until	IN
12350	5063	26	the	the	DT
12350	5063	27	whole	whole	NN
12350	5063	28	is	be	VBZ
12350	5063	29	a	a	DT
12350	5063	30	syrupy	syrupy	NN
12350	5063	31	mass	mass	NN
12350	5063	32	.	.	.
12350	5064	1	If	if	IN
12350	5064	2	fresh	fresh	JJ
12350	5064	3	fruit	fruit	NN
12350	5064	4	is	be	VBZ
12350	5064	5	used	use	VBN
12350	5064	6	,	,	,
12350	5064	7	put	put	VBN
12350	5064	8	on	on	RP
12350	5064	9	two	two	CD
12350	5064	10	parts	part	NNS
12350	5064	11	of	of	IN
12350	5064	12	sugar	sugar	NN
12350	5064	13	to	to	IN
12350	5064	14	one	one	CD
12350	5064	15	of	of	IN
12350	5064	16	water	water	NN
12350	5064	17	and	and	CC
12350	5064	18	cook	cook	NN
12350	5064	19	until	until	IN
12350	5064	20	syrupy	syrupy	NNP
12350	5064	21	,	,	,
12350	5064	22	then	then	RB
12350	5064	23	add	add	VB
12350	5064	24	the	the	DT
12350	5064	25	fruit	fruit	NN
12350	5064	26	,	,	,
12350	5064	27	which	which	WDT
12350	5064	28	has	have	VBZ
12350	5064	29	been	be	VBN
12350	5064	30	peeled	peel	VBN
12350	5064	31	,	,	,
12350	5064	32	sliced	slice	VBN
12350	5064	33	and	and	CC
12350	5064	34	stoned	stone	VBN
12350	5064	35	,	,	,
12350	5064	36	and	and	CC
12350	5064	37	cook	cook	VB
12350	5064	38	until	until	IN
12350	5064	39	the	the	DT
12350	5064	40	whole	whole	NN
12350	5064	41	is	be	VBZ
12350	5064	42	a	a	DT
12350	5064	43	thick	thick	JJ
12350	5064	44	,	,	,
12350	5064	45	syrupy	syrupy	NNP
12350	5064	46	mass	mass	NN
12350	5064	47	.	.	.
12350	5065	1	Line	line	VB
12350	5065	2	the	the	DT
12350	5065	3	patty	patty	JJ
12350	5065	4	cases	case	NNS
12350	5065	5	or	or	CC
12350	5065	6	plain	plain	JJ
12350	5065	7	muffin	muffin	NN
12350	5065	8	rings	ring	NNS
12350	5065	9	with	with	IN
12350	5065	10	the	the	DT
12350	5065	11	puff	puff	NN
12350	5065	12	paste	paste	NN
12350	5065	13	.	.	.
12350	5066	1	Put	put	VB
12350	5066	2	a	a	DT
12350	5066	3	spoonful	spoonful	JJ
12350	5066	4	or	or	CC
12350	5066	5	two	two	CD
12350	5066	6	of	of	IN
12350	5066	7	the	the	DT
12350	5066	8	fruit	fruit	NN
12350	5066	9	in	in	IN
12350	5066	10	each	each	DT
12350	5066	11	one	one	NN
12350	5066	12	and	and	CC
12350	5066	13	bake	bake	VBP
12350	5066	14	a	a	DT
12350	5066	15	nice	nice	JJ
12350	5066	16	brown	brown	NN
12350	5066	17	.	.	.
12350	5067	1	Peaches	peach	NNS
12350	5067	2	,	,	,
12350	5067	3	white	white	JJ
12350	5067	4	cherries	cherry	NNS
12350	5067	5	,	,	,
12350	5067	6	Malaga	Malaga	NNP
12350	5067	7	grapes	grape	NNS
12350	5067	8	,	,	,
12350	5067	9	huckleberries	huckleberry	NNS
12350	5067	10	and	and	CC
12350	5067	11	apples	apple	NNS
12350	5067	12	make	make	VBP
12350	5067	13	nice	nice	JJ
12350	5067	14	tartlets	tartlet	NNS
12350	5067	15	.	.	.
12350	5068	1	One	one	CD
12350	5068	2	large	large	JJ
12350	5068	3	can	can	MD
12350	5068	4	California	California	NNP
12350	5068	5	fruit	fruit	NN
12350	5068	6	fills	fill	VBZ
12350	5068	7	twelve	twelve	CD
12350	5068	8	tartlets	tartlet	NNS
12350	5068	9	.	.	.
12350	5069	1	APPLE	APPLE	NNP
12350	5069	2	FLADEN	FLADEN	NNP
12350	5069	3	(	(	-LRB-
12350	5069	4	HUNGARIAN	HUNGARIAN	NNP
12350	5069	5	)	)	-RRB-
12350	5069	6	Rub	rub	VB
12350	5069	7	together	together	RB
12350	5069	8	on	on	IN
12350	5069	9	a	a	DT
12350	5069	10	pastry	pastry	NN
12350	5069	11	-	-	HYPH
12350	5069	12	board	board	NN
12350	5069	13	one	one	CD
12350	5069	14	-	-	HYPH
12350	5069	15	half	half	NN
12350	5069	16	pound	pound	NN
12350	5069	17	of	of	IN
12350	5069	18	sweet	sweet	JJ
12350	5069	19	butter	butter	NN
12350	5069	20	with	with	IN
12350	5069	21	one	one	CD
12350	5069	22	pound	pound	NN
12350	5069	23	(	(	-LRB-
12350	5069	24	four	four	CD
12350	5069	25	cups	cup	NNS
12350	5069	26	sifted	sift	VBN
12350	5069	27	)	)	-RRB-
12350	5069	28	of	of	IN
12350	5069	29	flour	flour	NN
12350	5069	30	,	,	,
12350	5069	31	add	add	VB
12350	5069	32	four	four	CD
12350	5069	33	tablespoons	tablespoon	NNS
12350	5069	34	of	of	IN
12350	5069	35	powdered	powdered	JJ
12350	5069	36	sugar	sugar	NN
12350	5069	37	,	,	,
12350	5069	38	a	a	DT
12350	5069	39	little	little	JJ
12350	5069	40	salt	salt	NN
12350	5069	41	,	,	,
12350	5069	42	four	four	CD
12350	5069	43	egg	egg	NN
12350	5069	44	yolks	yolk	NNS
12350	5069	45	and	and	CC
12350	5069	46	moisten	moisten	VB
12350	5069	47	with	with	IN
12350	5069	48	one	one	CD
12350	5069	49	-	-	HYPH
12350	5069	50	half	half	NN
12350	5069	51	cup	cup	NN
12350	5069	52	of	of	IN
12350	5069	53	sour	sour	JJ
12350	5069	54	cream	cream	NN
12350	5069	55	;	;	:
12350	5069	56	cover	cover	VB
12350	5069	57	and	and	CC
12350	5069	58	set	set	VBD
12350	5069	59	aside	aside	RB
12350	5069	60	in	in	IN
12350	5069	61	the	the	DT
12350	5069	62	ice	ice	NN
12350	5069	63	-	-	HYPH
12350	5069	64	box	box	NN
12350	5069	65	for	for	IN
12350	5069	66	one	one	CD
12350	5069	67	-	-	HYPH
12350	5069	68	half	half	NN
12350	5069	69	hour	hour	NN
12350	5069	70	.	.	.
12350	5070	1	Take	take	VB
12350	5070	2	two	two	CD
12350	5070	3	pounds	pound	NNS
12350	5070	4	of	of	IN
12350	5070	5	sour	sour	JJ
12350	5070	6	apples	apple	NNS
12350	5070	7	,	,	,
12350	5070	8	peel	peel	NN
12350	5070	9	,	,	,
12350	5070	10	cut	cut	VB
12350	5070	11	fine	fine	RB
12350	5070	12	,	,	,
12350	5070	13	mix	mix	VB
12350	5070	14	with	with	IN
12350	5070	15	one	one	CD
12350	5070	16	-	-	HYPH
12350	5070	17	half	half	NN
12350	5070	18	cup	cup	NN
12350	5070	19	of	of	IN
12350	5070	20	light	light	JJ
12350	5070	21	-	-	HYPH
12350	5070	22	colored	color	VBN
12350	5070	23	raisins	raisin	NNS
12350	5070	24	,	,	,
12350	5070	25	sugar	sugar	NN
12350	5070	26	and	and	CC
12350	5070	27	cinnamon	cinnamon	NN
12350	5070	28	to	to	TO
12350	5070	29	taste	taste	VB
12350	5070	30	.	.	.
12350	5071	1	Cut	cut	VB
12350	5071	2	the	the	DT
12350	5071	3	dough	dough	NN
12350	5071	4	in	in	IN
12350	5071	5	two	two	CD
12350	5071	6	pieces	piece	NNS
12350	5071	7	,	,	,
12350	5071	8	roll	roll	VB
12350	5071	9	out	out	RP
12350	5071	10	one	one	CD
12350	5071	11	piece	piece	NN
12350	5071	12	and	and	CC
12350	5071	13	place	place	NN
12350	5071	14	on	on	IN
12350	5071	15	greased	grease	VBN
12350	5071	16	baking	baking	NN
12350	5071	17	-	-	HYPH
12350	5071	18	pan	pan	NNP
12350	5071	19	,	,	,
12350	5071	20	spread	spread	VBD
12350	5071	21	over	over	IN
12350	5071	22	this	this	DT
12350	5071	23	four	four	CD
12350	5071	24	tablespoons	tablespoon	NNS
12350	5071	25	of	of	IN
12350	5071	26	bread	bread	NN
12350	5071	27	crumbs	crumb	NNS
12350	5071	28	and	and	CC
12350	5071	29	the	the	DT
12350	5071	30	chopped	chop	VBN
12350	5071	31	sugared	sugar	VBN
12350	5071	32	apples	apple	NNS
12350	5071	33	,	,	,
12350	5071	34	roll	roll	VB
12350	5071	35	out	out	RP
12350	5071	36	the	the	DT
12350	5071	37	other	other	JJ
12350	5071	38	half	half	NN
12350	5071	39	of	of	IN
12350	5071	40	dough	dough	NN
12350	5071	41	,	,	,
12350	5071	42	place	place	NN
12350	5071	43	on	on	IN
12350	5071	44	top	top	NN
12350	5071	45	and	and	CC
12350	5071	46	spread	spread	VBN
12350	5071	47	with	with	IN
12350	5071	48	white	white	NN
12350	5071	49	of	of	IN
12350	5071	50	one	one	CD
12350	5071	51	egg	egg	NN
12350	5071	52	,	,	,
12350	5071	53	sprinkle	sprinkle	VB
12350	5071	54	with	with	IN
12350	5071	55	two	two	CD
12350	5071	56	tablespoons	tablespoon	NNS
12350	5071	57	of	of	IN
12350	5071	58	powdered	powder	VBN
12350	5071	59	almonds	almond	NNS
12350	5071	60	.	.	.
12350	5072	1	Bake	bake	VB
12350	5072	2	in	in	IN
12350	5072	3	hot	hot	JJ
12350	5072	4	oven	oven	NN
12350	5072	5	.	.	.
12350	5073	1	LINSER	LINSER	NNP
12350	5073	2	TART	TART	NNP
12350	5073	3	Make	make	VB
12350	5073	4	a	a	DT
12350	5073	5	dough	dough	NN
12350	5073	6	of	of	IN
12350	5073	7	one	one	CD
12350	5073	8	-	-	HYPH
12350	5073	9	half	half	NN
12350	5073	10	pound	pound	NN
12350	5073	11	each	each	DT
12350	5073	12	of	of	IN
12350	5073	13	flour	flour	NN
12350	5073	14	,	,	,
12350	5073	15	sugar	sugar	NN
12350	5073	16	and	and	CC
12350	5073	17	almonds	almond	VBZ
12350	5073	18	that	that	WDT
12350	5073	19	are	be	VBP
12350	5073	20	grated	grate	VBN
12350	5073	21	with	with	IN
12350	5073	22	peel	peel	NN
12350	5073	23	on	on	IN
12350	5073	24	,	,	,
12350	5073	25	two	two	CD
12350	5073	26	eggs	egg	NNS
12350	5073	27	,	,	,
12350	5073	28	a	a	DT
12350	5073	29	little	little	JJ
12350	5073	30	allspice	allspice	NN
12350	5073	31	,	,	,
12350	5073	32	a	a	DT
12350	5073	33	little	little	JJ
12350	5073	34	citron	citron	NN
12350	5073	35	,	,	,
12350	5073	36	pinch	pinch	NN
12350	5073	37	of	of	IN
12350	5073	38	salt	salt	NN
12350	5073	39	.	.	.
12350	5074	1	Flavor	flavor	NN
12350	5074	2	with	with	IN
12350	5074	3	brandy	brandy	NN
12350	5074	4	.	.	.
12350	5075	1	Take	take	VB
12350	5075	2	a	a	DT
12350	5075	3	little	little	JJ
12350	5075	4	more	more	JJR
12350	5075	5	than	than	IN
12350	5075	6	half	half	NN
12350	5075	7	,	,	,
12350	5075	8	roll	roll	VB
12350	5075	9	it	-PRON-	PRP
12350	5075	10	out	out	RP
12350	5075	11	and	and	CC
12350	5075	12	line	line	VBP
12350	5075	13	a	a	DT
12350	5075	14	pie	pie	NN
12350	5075	15	-	-	HYPH
12350	5075	16	pan	pan	NN
12350	5075	17	,	,	,
12350	5075	18	put	put	VB
12350	5075	19	strawberry	strawberry	NNP
12350	5075	20	jam	jam	NN
12350	5075	21	on	on	RB
12350	5075	22	and	and	CC
12350	5075	23	then	then	RB
12350	5075	24	cut	cut	VB
12350	5075	25	rest	rest	NN
12350	5075	26	of	of	IN
12350	5075	27	dough	dough	NN
12350	5075	28	in	in	IN
12350	5075	29	strips	strip	NNS
12350	5075	30	and	and	CC
12350	5075	31	cover	cover	VB
12350	5075	32	the	the	DT
12350	5075	33	same	same	JJ
12350	5075	34	as	as	IN
12350	5075	35	you	-PRON-	PRP
12350	5075	36	would	would	MD
12350	5075	37	prune	prune	VB
12350	5075	38	pie	pie	NN
12350	5075	39	.	.	.
12350	5076	1	Brush	brush	VB
12350	5076	2	these	these	DT
12350	5076	3	strips	strip	NNS
12350	5076	4	with	with	IN
12350	5076	5	yolk	yolk	NNP
12350	5076	6	of	of	IN
12350	5076	7	egg	egg	NN
12350	5076	8	and	and	CC
12350	5076	9	bake	bake	NN
12350	5076	10	in	in	IN
12350	5076	11	moderate	moderate	JJ
12350	5076	12	oven	oven	NN
12350	5076	13	.	.	.
12350	5077	1	MACAROON	MACAROON	NNP
12350	5077	2	TARTS	tart	NNS
12350	5077	3	Line	line	NN
12350	5077	4	a	a	DT
12350	5077	5	gem	gem	NN
12350	5077	6	or	or	CC
12350	5077	7	muffin	muffin	NN
12350	5077	8	-	-	HYPH
12350	5077	9	pan	pan	NN
12350	5077	10	with	with	IN
12350	5077	11	rich	rich	JJ
12350	5077	12	pie	pie	NN
12350	5077	13	dough	dough	NN
12350	5077	14	;	;	:
12350	5077	15	half	half	NN
12350	5077	16	fill	fill	VBP
12350	5077	17	each	each	DT
12350	5077	18	tart	tart	NN
12350	5077	19	with	with	IN
12350	5077	20	any	any	DT
12350	5077	21	desired	desire	VBN
12350	5077	22	preserve	preserve	NN
12350	5077	23	,	,	,
12350	5077	24	and	and	CC
12350	5077	25	bake	bake	VB
12350	5077	26	in	in	RP
12350	5077	27	a	a	DT
12350	5077	28	quick	quick	JJ
12350	5077	29	oven	oven	NN
12350	5077	30	.	.	.
12350	5078	1	Beat	beat	VB
12350	5078	2	the	the	DT
12350	5078	3	whites	white	NNS
12350	5078	4	of	of	IN
12350	5078	5	three	three	CD
12350	5078	6	eggs	egg	NNS
12350	5078	7	to	to	IN
12350	5078	8	a	a	DT
12350	5078	9	stiff	stiff	JJ
12350	5078	10	froth	froth	NN
12350	5078	11	and	and	CC
12350	5078	12	add	add	VB
12350	5078	13	one	one	CD
12350	5078	14	-	-	HYPH
12350	5078	15	half	half	NN
12350	5078	16	pound	pound	NN
12350	5078	17	of	of	IN
12350	5078	18	powdered	powdered	JJ
12350	5078	19	sugar	sugar	NN
12350	5078	20	and	and	CC
12350	5078	21	stir	stir	VB
12350	5078	22	about	about	RB
12350	5078	23	ten	ten	CD
12350	5078	24	minutes	minute	NNS
12350	5078	25	or	or	CC
12350	5078	26	until	until	IN
12350	5078	27	very	very	RB
12350	5078	28	light	light	JJ
12350	5078	29	,	,	,
12350	5078	30	and	and	CC
12350	5078	31	gradually	gradually	RB
12350	5078	32	one	one	CD
12350	5078	33	-	-	HYPH
12350	5078	34	half	half	NN
12350	5078	35	pound	pound	NN
12350	5078	36	of	of	IN
12350	5078	37	grated	grate	VBN
12350	5078	38	almonds	almond	NNS
12350	5078	39	.	.	.
12350	5079	1	Divide	divide	VB
12350	5079	2	this	this	DT
12350	5079	3	macaroon	macaroon	NN
12350	5079	4	paste	paste	NN
12350	5079	5	into	into	IN
12350	5079	6	equal	equal	JJ
12350	5079	7	portions	portion	NNS
12350	5079	8	.	.	.
12350	5080	1	Roll	roll	NN
12350	5080	2	and	and	CC
12350	5080	3	shape	shape	NN
12350	5080	4	into	into	IN
12350	5080	5	strips	strip	NNS
12350	5080	6	,	,	,
12350	5080	7	dusting	dust	VBG
12350	5080	8	hands	hand	NNS
12350	5080	9	with	with	IN
12350	5080	10	powdered	powdered	JJ
12350	5080	11	sugar	sugar	NN
12350	5080	12	in	in	IN
12350	5080	13	place	place	NN
12350	5080	14	of	of	IN
12350	5080	15	flour	flour	NN
12350	5080	16	.	.	.
12350	5081	1	Place	place	VB
12350	5081	2	these	these	DT
12350	5081	3	strips	strip	NNS
12350	5081	4	on	on	IN
12350	5081	5	the	the	DT
12350	5081	6	baked	bake	VBN
12350	5081	7	tarts	tart	NNS
12350	5081	8	in	in	IN
12350	5081	9	parallel	parallel	JJ
12350	5081	10	rows	row	NNS
12350	5081	11	to	to	TO
12350	5081	12	cross	cross	VB
12350	5081	13	each	each	DT
12350	5081	14	other	other	JJ
12350	5081	15	diagonally	diagonally	RB
12350	5081	16	.	.	.
12350	5082	1	Return	return	VB
12350	5082	2	to	to	IN
12350	5082	3	oven	oven	NN
12350	5082	4	and	and	CC
12350	5082	5	bake	bake	VB
12350	5082	6	in	in	RP
12350	5082	7	a	a	DT
12350	5082	8	slow	slow	JJ
12350	5082	9	oven	oven	NN
12350	5082	10	about	about	IN
12350	5082	11	fifteen	fifteen	CD
12350	5082	12	minutes	minute	NNS
12350	5082	13	.	.	.
12350	5083	1	Let	let	VB
12350	5083	2	remain	remain	VB
12350	5083	3	in	in	IN
12350	5083	4	pans	pan	NNS
12350	5083	5	until	until	IN
12350	5083	6	almost	almost	RB
12350	5083	7	cold	cold	JJ
12350	5083	8	.	.	.
12350	5084	1	LEMON	LEMON	NNP
12350	5084	2	TART	tart	XX
12350	5084	3	(	(	-LRB-
12350	5084	4	FLEISCHIG	FLEISCHIG	NNP
12350	5084	5	)	)	-RRB-
12350	5084	6	Make	make	VB
12350	5084	7	a	a	DT
12350	5084	8	rich	rich	JJ
12350	5084	9	crust	crust	NN
12350	5084	10	and	and	CC
12350	5084	11	bake	bake	NN
12350	5084	12	in	in	IN
12350	5084	13	small	small	JJ
12350	5084	14	spring	spring	NN
12350	5084	15	form	form	NN
12350	5084	16	.	.	.
12350	5085	1	Beat	beat	VB
12350	5085	2	three	three	CD
12350	5085	3	whole	whole	JJ
12350	5085	4	eggs	egg	NNS
12350	5085	5	and	and	CC
12350	5085	6	yolks	yolk	NNS
12350	5085	7	of	of	IN
12350	5085	8	three	three	CD
12350	5085	9	very	very	RB
12350	5085	10	light	light	NN
12350	5085	11	with	with	IN
12350	5085	12	one	one	CD
12350	5085	13	cup	cup	NN
12350	5085	14	of	of	IN
12350	5085	15	sugar	sugar	NN
12350	5085	16	.	.	.
12350	5086	1	Add	add	VB
12350	5086	2	juice	juice	NN
12350	5086	3	of	of	IN
12350	5086	4	three	three	CD
12350	5086	5	lemons	lemon	NNS
12350	5086	6	and	and	CC
12350	5086	7	grated	grate	VBN
12350	5086	8	rind	rind	NN
12350	5086	9	of	of	IN
12350	5086	10	one	one	CD
12350	5086	11	,	,	,
12350	5086	12	and	and	CC
12350	5086	13	juice	juice	NN
12350	5086	14	of	of	IN
12350	5086	15	one	one	CD
12350	5086	16	orange	orange	NN
12350	5086	17	.	.	.
12350	5087	1	Put	put	VB
12350	5087	2	whole	whole	NN
12350	5087	3	on	on	IN
12350	5087	4	stove	stove	NN
12350	5087	5	and	and	CC
12350	5087	6	stir	stir	VB
12350	5087	7	until	until	IN
12350	5087	8	it	-PRON-	PRP
12350	5087	9	comes	come	VBZ
12350	5087	10	to	to	IN
12350	5087	11	a	a	DT
12350	5087	12	boil	boil	NN
12350	5087	13	.	.	.
12350	5088	1	Put	put	VB
12350	5088	2	on	on	RP
12350	5088	3	baked	baked	JJ
12350	5088	4	crust	crust	NN
12350	5088	5	,	,	,
12350	5088	6	spread	spread	VB
12350	5088	7	a	a	DT
12350	5088	8	meringue	meringue	NN
12350	5088	9	made	make	VBN
12350	5088	10	of	of	IN
12350	5088	11	the	the	DT
12350	5088	12	remaining	remain	VBG
12350	5088	13	three	three	CD
12350	5088	14	whites	white	NNS
12350	5088	15	and	and	CC
12350	5088	16	three	three	CD
12350	5088	17	tablespoons	tablespoon	NNS
12350	5088	18	of	of	IN
12350	5088	19	sugar	sugar	NN
12350	5088	20	on	on	IN
12350	5088	21	top	top	NN
12350	5088	22	,	,	,
12350	5088	23	and	and	CC
12350	5088	24	put	put	VBD
12350	5088	25	in	in	RP
12350	5088	26	oven	oven	NN
12350	5088	27	to	to	TO
12350	5088	28	brown	brown	VB
12350	5088	29	.	.	.
12350	5089	1	May	May	MD
12350	5089	2	be	be	VB
12350	5089	3	used	use	VBN
12350	5089	4	as	as	IN
12350	5089	5	a	a	DT
12350	5089	6	filling	filling	NN
12350	5089	7	for	for	IN
12350	5089	8	tartlets	tartlet	NNS
12350	5089	9	.	.	.
12350	5090	1	VIENNA	VIENNA	NNP
12350	5090	2	PASTRY	PASTRY	NNS
12350	5090	3	FOR	for	IN
12350	5090	4	KIPFEL	KIPFEL	NNP
12350	5090	5	Take	take	VB
12350	5090	6	one	one	CD
12350	5090	7	-	-	HYPH
12350	5090	8	half	half	NN
12350	5090	9	pound	pound	NN
12350	5090	10	of	of	IN
12350	5090	11	pot	pot	NN
12350	5090	12	cheese	cheese	NN
12350	5090	13	and	and	CC
12350	5090	14	one	one	CD
12350	5090	15	-	-	HYPH
12350	5090	16	half	half	NN
12350	5090	17	pound	pound	NN
12350	5090	18	of	of	IN
12350	5090	19	butter	butter	NN
12350	5090	20	and	and	CC
12350	5090	21	two	two	CD
12350	5090	22	cups	cup	NNS
12350	5090	23	of	of	IN
12350	5090	24	flour	flour	NN
12350	5090	25	sifted	sift	VBN
12350	5090	26	four	four	CD
12350	5090	27	times	time	NNS
12350	5090	28	,	,	,
12350	5090	29	add	add	VB
12350	5090	30	a	a	DT
12350	5090	31	pinch	pinch	NN
12350	5090	32	of	of	IN
12350	5090	33	salt	salt	NN
12350	5090	34	and	and	CC
12350	5090	35	work	work	VB
12350	5090	36	these	these	DT
12350	5090	37	ingredients	ingredient	NNS
12350	5090	38	into	into	IN
12350	5090	39	a	a	DT
12350	5090	40	dough	dough	NN
12350	5090	41	;	;	:
12350	5090	42	make	make	VB
12350	5090	43	thirty	thirty	CD
12350	5090	44	small	small	JJ
12350	5090	45	balls	ball	NNS
12350	5090	46	of	of	IN
12350	5090	47	it	-PRON-	PRP
12350	5090	48	and	and	CC
12350	5090	49	put	put	VBD
12350	5090	50	on	on	RP
12350	5090	51	a	a	DT
12350	5090	52	platter	platter	NN
12350	5090	53	on	on	IN
12350	5090	54	the	the	DT
12350	5090	55	ice	ice	NN
12350	5090	56	overnight	overnight	RB
12350	5090	57	.	.	.
12350	5091	1	In	in	IN
12350	5091	2	the	the	DT
12350	5091	3	morning	morning	NN
12350	5091	4	roll	roll	NN
12350	5091	5	each	each	DT
12350	5091	6	ball	ball	NN
12350	5091	7	separately	separately	RB
12350	5091	8	into	into	IN
12350	5091	9	two	two	CD
12350	5091	10	-	-	HYPH
12350	5091	11	inch	inch	NN
12350	5091	12	squares	square	NNS
12350	5091	13	.	.	.
12350	5092	1	These	these	DT
12350	5092	2	squares	square	NNS
12350	5092	3	may	may	MD
12350	5092	4	be	be	VB
12350	5092	5	filled	fill	VBN
12350	5092	6	with	with	IN
12350	5092	7	,	,	,
12350	5092	8	a	a	DT
12350	5092	9	teaspoon	teaspoon	NN
12350	5092	10	of	of	IN
12350	5092	11	jelly	jelly	NNP
12350	5092	12	put	put	VBN
12350	5092	13	in	in	IN
12350	5092	14	the	the	DT
12350	5092	15	centre	centre	NN
12350	5092	16	and	and	CC
12350	5092	17	the	the	DT
12350	5092	18	squares	square	NNS
12350	5092	19	folded	fold	VBN
12350	5092	20	over	over	RP
12350	5092	21	like	like	IN
12350	5092	22	an	an	DT
12350	5092	23	envelop	envelop	NN
12350	5092	24	;	;	:
12350	5092	25	or	or	CC
12350	5092	26	fill	fill	VB
12350	5092	27	them	-PRON-	PRP
12350	5092	28	with	with	IN
12350	5092	29	one	one	CD
12350	5092	30	-	-	HYPH
12350	5092	31	half	half	NN
12350	5092	32	pound	pound	NN
12350	5092	33	of	of	IN
12350	5092	34	walnuts	walnut	NNS
12350	5092	35	,	,	,
12350	5092	36	ground	ground	NN
12350	5092	37	;	;	:
12350	5092	38	one	one	CD
12350	5092	39	-	-	HYPH
12350	5092	40	half	half	NN
12350	5092	41	cup	cup	NN
12350	5092	42	of	of	IN
12350	5092	43	sugar	sugar	NN
12350	5092	44	and	and	CC
12350	5092	45	moisten	moisten	VB
12350	5092	46	with	with	IN
12350	5092	47	a	a	DT
12350	5092	48	little	little	JJ
12350	5092	49	hot	hot	JJ
12350	5092	50	milk	milk	NN
12350	5092	51	.	.	.
12350	5093	1	Roll	roll	NN
12350	5093	2	and	and	CC
12350	5093	3	twist	twist	NN
12350	5093	4	into	into	IN
12350	5093	5	shape	shape	NN
12350	5093	6	.	.	.
12350	5094	1	Brush	brush	NN
12350	5094	2	with	with	IN
12350	5094	3	beaten	beat	VBN
12350	5094	4	egg	egg	NN
12350	5094	5	and	and	CC
12350	5094	6	bake	bake	NN
12350	5094	7	in	in	RP
12350	5094	8	a	a	DT
12350	5094	9	moderately	moderately	RB
12350	5094	10	hot	hot	JJ
12350	5094	11	oven	oven	NN
12350	5094	12	.	.	.
12350	5095	1	CHEESE	cheese	NN
12350	5095	2	STRAWS	STRAWS	NNP
12350	5095	3	One	one	CD
12350	5095	4	-	-	HYPH
12350	5095	5	half	half	NN
12350	5095	6	cup	cup	NN
12350	5095	7	of	of	IN
12350	5095	8	flour	flour	NN
12350	5095	9	,	,	,
12350	5095	10	two	two	CD
12350	5095	11	tablespoons	tablespoon	NNS
12350	5095	12	of	of	IN
12350	5095	13	butter	butter	NN
12350	5095	14	,	,	,
12350	5095	15	four	four	CD
12350	5095	16	tablespoons	tablespoon	NNS
12350	5095	17	of	of	IN
12350	5095	18	grated	grate	VBN
12350	5095	19	cheese	cheese	NN
12350	5095	20	,	,	,
12350	5095	21	yolk	yolk	NN
12350	5095	22	of	of	IN
12350	5095	23	one	one	CD
12350	5095	24	egg	egg	NN
12350	5095	25	,	,	,
12350	5095	26	dash	dash	NN
12350	5095	27	of	of	IN
12350	5095	28	cayenne	cayenne	NNP
12350	5095	29	pepper	pepper	NN
12350	5095	30	,	,	,
12350	5095	31	enough	enough	JJ
12350	5095	32	ice	ice	NN
12350	5095	33	-	-	HYPH
12350	5095	34	water	water	NN
12350	5095	35	to	to	TO
12350	5095	36	moisten	moisten	VB
12350	5095	37	.	.	.
12350	5096	1	Mix	mix	VB
12350	5096	2	as	as	RB
12350	5096	3	little	little	JJ
12350	5096	4	as	as	IN
12350	5096	5	possible	possible	JJ
12350	5096	6	.	.	.
12350	5097	1	Roll	roll	VB
12350	5097	2	out	out	RP
12350	5097	3	about	about	IN
12350	5097	4	a	a	DT
12350	5097	5	quarter	quarter	NN
12350	5097	6	of	of	IN
12350	5097	7	an	an	DT
12350	5097	8	inch	inch	NN
12350	5097	9	thick	thick	JJ
12350	5097	10	and	and	CC
12350	5097	11	cut	cut	VBD
12350	5097	12	into	into	IN
12350	5097	13	long	long	JJ
12350	5097	14	,	,	,
12350	5097	15	narrow	narrow	JJ
12350	5097	16	strips	strip	NNS
12350	5097	17	.	.	.
12350	5098	1	Shake	shake	VB
12350	5098	2	a	a	DT
12350	5098	3	little	little	RB
12350	5098	4	more	more	JJR
12350	5098	5	cheese	cheese	NN
12350	5098	6	on	on	IN
12350	5098	7	top	top	NN
12350	5098	8	and	and	CC
12350	5098	9	bake	bake	NN
12350	5098	10	in	in	IN
12350	5098	11	hot	hot	JJ
12350	5098	12	oven	oven	NN
12350	5098	13	.	.	.
12350	5099	1	This	this	DT
12350	5099	2	is	be	VBZ
12350	5099	3	also	also	RB
12350	5099	4	an	an	DT
12350	5099	5	excellent	excellent	JJ
12350	5099	6	pie	pie	NN
12350	5099	7	crust	crust	NN
12350	5099	8	for	for	IN
12350	5099	9	one	one	CD
12350	5099	10	pie	pie	NN
12350	5099	11	,	,	,
12350	5099	12	omitting	omit	VBG
12350	5099	13	pepper	pepper	NN
12350	5099	14	and	and	CC
12350	5099	15	cheese	cheese	NN
12350	5099	16	.	.	.
12350	5100	1	Serve	serve	VB
12350	5100	2	cheese	cheese	NN
12350	5100	3	straws	straws	NN
12350	5100	4	with	with	IN
12350	5100	5	salads	salad	NNS
12350	5100	6	.	.	.
12350	5101	1	LAMPLICH	LAMPLICH	NNP
12350	5101	2	Make	make	VBP
12350	5101	3	a	a	DT
12350	5101	4	mince	mince	NN
12350	5101	5	-	-	HYPH
12350	5101	6	meat	meat	NN
12350	5101	7	by	by	IN
12350	5101	8	chopping	chop	VBG
12350	5101	9	finely	finely	RB
12350	5101	10	eight	eight	CD
12350	5101	11	medium	medium	JJ
12350	5101	12	-	-	HYPH
12350	5101	13	sized	sized	JJ
12350	5101	14	apples	apple	NNS
12350	5101	15	,	,	,
12350	5101	16	one	one	CD
12350	5101	17	-	-	HYPH
12350	5101	18	half	half	NN
12350	5101	19	pound	pound	NN
12350	5101	20	each	each	DT
12350	5101	21	of	of	IN
12350	5101	22	raisins	raisin	NNS
12350	5101	23	,	,	,
12350	5101	24	currants	currant	NNS
12350	5101	25	and	and	CC
12350	5101	26	sugar	sugar	NN
12350	5101	27	,	,	,
12350	5101	28	a	a	DT
12350	5101	29	little	little	JJ
12350	5101	30	citron	citron	NN
12350	5101	31	peel	peel	NN
12350	5101	32	,	,	,
12350	5101	33	two	two	CD
12350	5101	34	or	or	CC
12350	5101	35	three	three	CD
12350	5101	36	cloves	clove	NNS
12350	5101	37	and	and	CC
12350	5101	38	one	one	CD
12350	5101	39	teaspoon	teaspoon	NN
12350	5101	40	of	of	IN
12350	5101	41	powdered	powder	VBN
12350	5101	42	cinnamon	cinnamon	NN
12350	5101	43	.	.	.
12350	5102	1	Cut	cut	VB
12350	5102	2	some	some	DT
12350	5102	3	good	good	JJ
12350	5102	4	puff	puff	NN
12350	5102	5	paste	paste	NN
12350	5102	6	into	into	IN
12350	5102	7	little	little	JJ
12350	5102	8	triangles	triangle	NNS
12350	5102	9	and	and	CC
12350	5102	10	fill	fill	VBP
12350	5102	11	with	with	IN
12350	5102	12	the	the	DT
12350	5102	13	mince	mince	NN
12350	5102	14	,	,	,
12350	5102	15	turning	turn	VBG
12350	5102	16	the	the	DT
12350	5102	17	corners	corner	NNS
12350	5102	18	of	of	IN
12350	5102	19	the	the	DT
12350	5102	20	paste	paste	NN
12350	5102	21	over	over	IN
12350	5102	22	it	-PRON-	PRP
12350	5102	23	so	so	IN
12350	5102	24	as	as	IN
12350	5102	25	to	to	TO
12350	5102	26	make	make	VB
12350	5102	27	little	little	JJ
12350	5102	28	puffs	puff	NNS
12350	5102	29	.	.	.
12350	5103	1	Place	place	VB
12350	5103	2	these	these	DT
12350	5103	3	closely	closely	RB
12350	5103	4	together	together	RB
12350	5103	5	and	and	CC
12350	5103	6	on	on	IN
12350	5103	7	a	a	DT
12350	5103	8	buttered	butter	VBN
12350	5103	9	baking	baking	NN
12350	5103	10	-	-	HYPH
12350	5103	11	dish	dish	NN
12350	5103	12	until	until	IN
12350	5103	13	it	-PRON-	PRP
12350	5103	14	is	be	VBZ
12350	5103	15	full	full	JJ
12350	5103	16	.	.	.
12350	5104	1	Now	now	RB
12350	5104	2	mix	mix	VB
12350	5104	3	two	two	CD
12350	5104	4	tablespoons	tablespoon	NNS
12350	5104	5	of	of	IN
12350	5104	6	melted	melted	JJ
12350	5104	7	butter	butter	NN
12350	5104	8	with	with	IN
12350	5104	9	one	one	CD
12350	5104	10	teacup	teacup	NN
12350	5104	11	of	of	IN
12350	5104	12	thick	thick	JJ
12350	5104	13	syrup	syrup	NN
12350	5104	14	flavored	flavor	VBN
12350	5104	15	with	with	IN
12350	5104	16	essence	essence	NN
12350	5104	17	of	of	IN
12350	5104	18	lemon	lemon	NN
12350	5104	19	,	,	,
12350	5104	20	and	and	CC
12350	5104	21	pour	pour	VB
12350	5104	22	it	-PRON-	PRP
12350	5104	23	over	over	IN
12350	5104	24	the	the	DT
12350	5104	25	puffs	puff	NNS
12350	5104	26	.	.	.
12350	5105	1	Bake	bake	VB
12350	5105	2	until	until	IN
12350	5105	3	done	do	VBN
12350	5105	4	in	in	IN
12350	5105	5	a	a	DT
12350	5105	6	rather	rather	RB
12350	5105	7	slow	slow	JJ
12350	5105	8	oven	oven	NN
12350	5105	9	.	.	.
12350	5106	1	MIRLITIOUS	MIRLITIOUS	NNP
12350	5106	2	Pound	Pound	NNP
12350	5106	3	and	and	CC
12350	5106	4	sift	sift	VBP
12350	5106	5	six	six	CD
12350	5106	6	macaroons	macaroon	NNS
12350	5106	7	;	;	:
12350	5106	8	add	add	VB
12350	5106	9	one	one	CD
12350	5106	10	tablespoon	tablespoon	NN
12350	5106	11	of	of	IN
12350	5106	12	grated	grate	VBN
12350	5106	13	chocolate	chocolate	NN
12350	5106	14	and	and	CC
12350	5106	15	one	one	CD
12350	5106	16	pint	pint	NN
12350	5106	17	of	of	IN
12350	5106	18	hot	hot	JJ
12350	5106	19	milk	milk	NN
12350	5106	20	.	.	.
12350	5107	1	Let	let	VB
12350	5107	2	stand	stand	VB
12350	5107	3	ten	ten	CD
12350	5107	4	minutes	minute	NNS
12350	5107	5	,	,	,
12350	5107	6	and	and	CC
12350	5107	7	then	then	RB
12350	5107	8	add	add	VB
12350	5107	9	yolks	yolk	NNS
12350	5107	10	of	of	IN
12350	5107	11	three	three	CD
12350	5107	12	eggs	egg	NNS
12350	5107	13	well	well	RB
12350	5107	14	beaten	beat	VBN
12350	5107	15	,	,	,
12350	5107	16	one	one	CD
12350	5107	17	tablespoon	tablespoon	NN
12350	5107	18	of	of	IN
12350	5107	19	sugar	sugar	NN
12350	5107	20	,	,	,
12350	5107	21	one	one	CD
12350	5107	22	teaspoon	teaspoon	NN
12350	5107	23	of	of	IN
12350	5107	24	vanilla	vanilla	NN
12350	5107	25	.	.	.
12350	5108	1	Line	line	VB
12350	5108	2	patty	patty	NN
12350	5108	3	-	-	HYPH
12350	5108	4	tins	tin	NNS
12350	5108	5	with	with	IN
12350	5108	6	puff	puff	NN
12350	5108	7	paste	paste	NN
12350	5108	8	;	;	:
12350	5108	9	fill	fill	VBP
12350	5108	10	with	with	IN
12350	5108	11	the	the	DT
12350	5108	12	mixture	mixture	NN
12350	5108	13	and	and	CC
12350	5108	14	bake	bake	VB
12350	5108	15	twenty	twenty	CD
12350	5108	16	minutes	minute	NNS
12350	5108	17	.	.	.
12350	5109	1	APPLE	APPLE	NNP
12350	5109	2	PIE	PIE	NNP
12350	5109	3	,	,	,
12350	5109	4	No	no	UH
12350	5109	5	.	.	.
12350	5110	1	1	1	CD
12350	5110	2	Pare	Pare	NNP
12350	5110	3	,	,	,
12350	5110	4	core	core	NN
12350	5110	5	and	and	CC
12350	5110	6	slice	slice	VB
12350	5110	7	four	four	CD
12350	5110	8	apples	apple	NNS
12350	5110	9	.	.	.
12350	5111	1	Line	line	VB
12350	5111	2	a	a	DT
12350	5111	3	pie	pie	NN
12350	5111	4	-	-	HYPH
12350	5111	5	plate	plate	NN
12350	5111	6	with	with	IN
12350	5111	7	plain	plain	JJ
12350	5111	8	pastry	pastry	NN
12350	5111	9	.	.	.
12350	5112	1	Sprinkle	sprinkle	VB
12350	5112	2	with	with	IN
12350	5112	3	bread	bread	NN
12350	5112	4	crumbs	crumb	NNS
12350	5112	5	.	.	.
12350	5113	1	Lay	Lay	NNP
12350	5113	2	in	in	IN
12350	5113	3	the	the	DT
12350	5113	4	apples	apple	NNS
12350	5113	5	,	,	,
12350	5113	6	sprinkle	sprinkle	VBP
12350	5113	7	with	with	IN
12350	5113	8	one	one	CD
12350	5113	9	-	-	HYPH
12350	5113	10	half	half	NN
12350	5113	11	cup	cup	NN
12350	5113	12	of	of	IN
12350	5113	13	sugar	sugar	NN
12350	5113	14	,	,	,
12350	5113	15	flavor	flavor	NN
12350	5113	16	with	with	IN
12350	5113	17	cinnamon	cinnamon	NN
12350	5113	18	,	,	,
12350	5113	19	nutmeg	nutmeg	NN
12350	5113	20	or	or	CC
12350	5113	21	lemon	lemon	NN
12350	5113	22	juice	juice	NN
12350	5113	23	or	or	CC
12350	5113	24	two	two	CD
12350	5113	25	tablespoons	tablespoon	NNS
12350	5113	26	of	of	IN
12350	5113	27	water	water	NN
12350	5113	28	if	if	IN
12350	5113	29	apples	apple	NNS
12350	5113	30	are	be	VBP
12350	5113	31	not	not	RB
12350	5113	32	juicy	juicy	JJ
12350	5113	33	.	.	.
12350	5114	1	Cover	cover	VB
12350	5114	2	with	with	IN
12350	5114	3	upper	upper	JJ
12350	5114	4	crust	crust	NN
12350	5114	5	,	,	,
12350	5114	6	slash	slash	VB
12350	5114	7	and	and	CC
12350	5114	8	prick	prick	VB
12350	5114	9	and	and	CC
12350	5114	10	bake	bake	VB
12350	5114	11	in	in	IN
12350	5114	12	moderate	moderate	JJ
12350	5114	13	oven	oven	NN
12350	5114	14	until	until	IN
12350	5114	15	the	the	DT
12350	5114	16	crust	crust	NN
12350	5114	17	is	be	VBZ
12350	5114	18	brown	brown	JJ
12350	5114	19	and	and	CC
12350	5114	20	the	the	DT
12350	5114	21	fruit	fruit	NN
12350	5114	22	is	be	VBZ
12350	5114	23	soft	soft	JJ
12350	5114	24	.	.	.
12350	5115	1	APPLE	APPLE	NNP
12350	5115	2	PIE	PIE	NNP
12350	5115	3	,	,	,
12350	5115	4	No	no	UH
12350	5115	5	.	.	.
12350	5116	1	2	2	CD
12350	5116	2	Put	put	NN
12350	5116	3	in	in	IN
12350	5116	4	saucepan	saucepan	NN
12350	5116	5	one	one	CD
12350	5116	6	-	-	HYPH
12350	5116	7	half	half	NN
12350	5116	8	cup	cup	NN
12350	5116	9	of	of	IN
12350	5116	10	sugar	sugar	NN
12350	5116	11	and	and	CC
12350	5116	12	one	one	CD
12350	5116	13	-	-	HYPH
12350	5116	14	fourth	fourth	NN
12350	5116	15	cup	cup	NN
12350	5116	16	of	of	IN
12350	5116	17	water	water	NN
12350	5116	18	,	,	,
12350	5116	19	let	let	VB
12350	5116	20	it	-PRON-	PRP
12350	5116	21	boil	boil	VB
12350	5116	22	a	a	DT
12350	5116	23	few	few	JJ
12350	5116	24	minutes	minute	NNS
12350	5116	25	,	,	,
12350	5116	26	then	then	RB
12350	5116	27	lay	lie	VBD
12350	5116	28	in	in	IN
12350	5116	29	five	five	CD
12350	5116	30	large	large	JJ
12350	5116	31	apples	apple	NNS
12350	5116	32	or	or	CC
12350	5116	33	six	six	CD
12350	5116	34	small	small	JJ
12350	5116	35	ones	one	NNS
12350	5116	36	,	,	,
12350	5116	37	which	which	WDT
12350	5116	38	have	have	VBP
12350	5116	39	previously	previously	RB
12350	5116	40	been	be	VBN
12350	5116	41	peeled	peel	VBN
12350	5116	42	and	and	CC
12350	5116	43	quartered	quarter	VBN
12350	5116	44	;	;	:
12350	5116	45	cover	cover	VB
12350	5116	46	with	with	IN
12350	5116	47	a	a	DT
12350	5116	48	lid	lid	NN
12350	5116	49	and	and	CC
12350	5116	50	steam	steam	NN
12350	5116	51	until	until	IN
12350	5116	52	tender	tender	NN
12350	5116	53	but	but	CC
12350	5116	54	not	not	RB
12350	5116	55	broken	broken	JJ
12350	5116	56	.	.	.
12350	5117	1	Line	line	NN
12350	5117	2	pie	pie	NN
12350	5117	3	-	-	HYPH
12350	5117	4	plate	plate	NN
12350	5117	5	with	with	IN
12350	5117	6	rich	rich	JJ
12350	5117	7	milchig	milchig	NNP
12350	5117	8	pastry	pastry	NN
12350	5117	9	,	,	,
12350	5117	10	lay	lie	VBD
12350	5117	11	on	on	IN
12350	5117	12	the	the	DT
12350	5117	13	apples	apple	NNS
12350	5117	14	,	,	,
12350	5117	15	sprinkle	sprinkle	VBP
12350	5117	16	with	with	IN
12350	5117	17	sugar	sugar	NN
12350	5117	18	and	and	CC
12350	5117	19	cinnamon	cinnamon	NN
12350	5117	20	and	and	CC
12350	5117	21	bits	bit	NNS
12350	5117	22	of	of	IN
12350	5117	23	butter	butter	NN
12350	5117	24	drop	drop	VB
12350	5117	25	a	a	DT
12350	5117	26	few	few	JJ
12350	5117	27	drops	drop	NNS
12350	5117	28	of	of	IN
12350	5117	29	syrup	syrup	NN
12350	5117	30	over	over	IN
12350	5117	31	all	all	DT
12350	5117	32	and	and	CC
12350	5117	33	bake	bake	VB
12350	5117	34	.	.	.
12350	5118	1	INDIVIDUAL	INDIVIDUAL	NNP
12350	5118	2	APPLE	APPLE	NNP
12350	5118	3	DUMPLINGS	dumplings	NN
12350	5118	4	Butter	Butter	NNP
12350	5118	5	six	six	CD
12350	5118	6	muffin	muffin	NN
12350	5118	7	rings	ring	NNS
12350	5118	8	and	and	CC
12350	5118	9	set	set	VBD
12350	5118	10	them	-PRON-	PRP
12350	5118	11	on	on	IN
12350	5118	12	a	a	DT
12350	5118	13	shallow	shallow	JJ
12350	5118	14	agate	agate	NN
12350	5118	15	pan	pan	NN
12350	5118	16	which	which	WDT
12350	5118	17	has	have	VBZ
12350	5118	18	been	be	VBN
12350	5118	19	well	well	RB
12350	5118	20	buttered	butter	VBN
12350	5118	21	.	.	.
12350	5119	1	Fill	fill	VB
12350	5119	2	the	the	DT
12350	5119	3	rings	ring	NNS
12350	5119	4	with	with	IN
12350	5119	5	sliced	sliced	JJ
12350	5119	6	apples	apple	NNS
12350	5119	7	.	.	.
12350	5120	1	Make	make	VB
12350	5120	2	a	a	DT
12350	5120	3	dough	dough	NN
12350	5120	4	of	of	IN
12350	5120	5	one	one	CD
12350	5120	6	and	and	CC
12350	5120	7	one	one	CD
12350	5120	8	-	-	HYPH
12350	5120	9	half	half	NN
12350	5120	10	cups	cup	NNS
12350	5120	11	of	of	IN
12350	5120	12	pastry	pastry	NN
12350	5120	13	flour	flour	NN
12350	5120	14	sifted	sift	VBD
12350	5120	15	several	several	JJ
12350	5120	16	times	time	NNS
12350	5120	17	with	with	IN
12350	5120	18	one	one	CD
12350	5120	19	-	-	HYPH
12350	5120	20	half	half	NN
12350	5120	21	teaspoon	teaspoon	NN
12350	5120	22	of	of	IN
12350	5120	23	salt	salt	NN
12350	5120	24	and	and	CC
12350	5120	25	three	three	CD
12350	5120	26	level	level	NN
12350	5120	27	teaspoons	teaspoon	NNS
12350	5120	28	of	of	IN
12350	5120	29	baking	baking	NN
12350	5120	30	-	-	HYPH
12350	5120	31	powder	powder	NN
12350	5120	32	.	.	.
12350	5121	1	Chop	chop	VB
12350	5121	2	into	into	IN
12350	5121	3	the	the	DT
12350	5121	4	dry	dry	JJ
12350	5121	5	ingredients	ingredient	NNS
12350	5121	6	one	one	CD
12350	5121	7	-	-	HYPH
12350	5121	8	fourth	fourth	NN
12350	5121	9	of	of	IN
12350	5121	10	a	a	DT
12350	5121	11	cup	cup	NN
12350	5121	12	of	of	IN
12350	5121	13	shortening	shortening	NN
12350	5121	14	,	,	,
12350	5121	15	gradually	gradually	RB
12350	5121	16	add	add	VB
12350	5121	17	three	three	CD
12350	5121	18	-	-	HYPH
12350	5121	19	fourths	fourth	NNS
12350	5121	20	of	of	IN
12350	5121	21	a	a	DT
12350	5121	22	cup	cup	NN
12350	5121	23	of	of	IN
12350	5121	24	milk	milk	NN
12350	5121	25	or	or	CC
12350	5121	26	water	water	NN
12350	5121	27	.	.	.
12350	5122	1	Drop	drop	VB
12350	5122	2	the	the	DT
12350	5122	3	dough	dough	NN
12350	5122	4	on	on	IN
12350	5122	5	the	the	DT
12350	5122	6	apples	apple	NNS
12350	5122	7	on	on	IN
12350	5122	8	the	the	DT
12350	5122	9	rings	ring	NNS
12350	5122	10	.	.	.
12350	5123	1	Let	let	VB
12350	5123	2	bake	bake	NN
12350	5123	3	about	about	RB
12350	5123	4	twenty	twenty	CD
12350	5123	5	minutes	minute	NNS
12350	5123	6	.	.	.
12350	5124	1	With	with	IN
12350	5124	2	a	a	DT
12350	5124	3	spatula	spatula	NN
12350	5124	4	remove	remove	VB
12350	5124	5	each	each	DT
12350	5124	6	dumpling	dumpling	NN
12350	5124	7	from	from	IN
12350	5124	8	the	the	DT
12350	5124	9	ring	ring	NN
12350	5124	10	,	,	,
12350	5124	11	place	place	NN
12350	5124	12	on	on	IN
12350	5124	13	dish	dish	NN
12350	5124	14	with	with	IN
12350	5124	15	the	the	DT
12350	5124	16	crust	crust	NN
12350	5124	17	side	side	NN
12350	5124	18	down	down	RB
12350	5124	19	.	.	.
12350	5125	1	Serve	serve	VB
12350	5125	2	with	with	IN
12350	5125	3	cream	cream	NN
12350	5125	4	and	and	CC
12350	5125	5	sugar	sugar	NN
12350	5125	6	,	,	,
12350	5125	7	hard	hard	JJ
12350	5125	8	sauce	sauce	NN
12350	5125	9	or	or	CC
12350	5125	10	with	with	IN
12350	5125	11	a	a	DT
12350	5125	12	fruit	fruit	NN
12350	5125	13	sauce	sauce	NN
12350	5125	14	.	.	.
12350	5126	1	WHIPPED	WHIPPED	NNP
12350	5126	2	CREAM	CREAM	NNP
12350	5126	3	PIE	pie	NN
12350	5126	4	Make	make	VBP
12350	5126	5	a	a	DT
12350	5126	6	crust	crust	NN
12350	5126	7	as	as	RB
12350	5126	8	rich	rich	JJ
12350	5126	9	as	as	IN
12350	5126	10	possible	possible	JJ
12350	5126	11	and	and	CC
12350	5126	12	line	line	VBP
12350	5126	13	a	a	DT
12350	5126	14	deep	deep	JJ
12350	5126	15	tin	tin	NN
12350	5126	16	.	.	.
12350	5127	1	Bake	bake	VB
12350	5127	2	quickly	quickly	RB
12350	5127	3	in	in	IN
12350	5127	4	a	a	DT
12350	5127	5	hot	hot	JJ
12350	5127	6	oven	oven	NN
12350	5127	7	and	and	CC
12350	5127	8	spread	spread	VBD
12350	5127	9	it	-PRON-	PRP
12350	5127	10	with	with	IN
12350	5127	11	a	a	DT
12350	5127	12	layer	layer	NN
12350	5127	13	of	of	IN
12350	5127	14	jelly	jelly	NNP
12350	5127	15	or	or	CC
12350	5127	16	jam	jam	NN
12350	5127	17	.	.	.
12350	5128	1	Next	next	JJ
12350	5128	2	whip	whip	NN
12350	5128	3	one	one	CD
12350	5128	4	cup	cup	NN
12350	5128	5	of	of	IN
12350	5128	6	sweet	sweet	JJ
12350	5128	7	cream	cream	NN
12350	5128	8	until	until	IN
12350	5128	9	it	-PRON-	PRP
12350	5128	10	is	be	VBZ
12350	5128	11	thick	thick	JJ
12350	5128	12	.	.	.
12350	5129	1	Set	Set	VBN
12350	5129	2	the	the	DT
12350	5129	3	cream	cream	NN
12350	5129	4	in	in	IN
12350	5129	5	a	a	DT
12350	5129	6	bowl	bowl	NN
12350	5129	7	of	of	IN
12350	5129	8	ice	ice	NN
12350	5129	9	while	while	IN
12350	5129	10	whipping	whip	VBG
12350	5129	11	.	.	.
12350	5130	1	Sweeten	sweeten	VB
12350	5130	2	slightly	slightly	RB
12350	5130	3	and	and	CC
12350	5130	4	flavor	flavor	VBP
12350	5130	5	with	with	IN
12350	5130	6	vanilla	vanilla	NN
12350	5130	7	,	,	,
12350	5130	8	spread	spread	VB
12350	5130	9	this	this	DT
12350	5130	10	over	over	IN
12350	5130	11	the	the	DT
12350	5130	12	pie	pie	NN
12350	5130	13	and	and	CC
12350	5130	14	put	put	VBD
12350	5130	15	in	in	RP
12350	5130	16	a	a	DT
12350	5130	17	cool	cool	JJ
12350	5130	18	place	place	NN
12350	5130	19	until	until	IN
12350	5130	20	wanted	want	VBN
12350	5130	21	.	.	.
12350	5131	1	GRATED	grate	VBN
12350	5131	2	APPLE	APPLE	NNP
12350	5131	3	PIE	PIE	NNP
12350	5131	4	Line	line	NN
12350	5131	5	a	a	DT
12350	5131	6	pie	pie	NN
12350	5131	7	-	-	HYPH
12350	5131	8	plate	plate	NN
12350	5131	9	with	with	IN
12350	5131	10	a	a	DT
12350	5131	11	rich	rich	JJ
12350	5131	12	puff	puff	NN
12350	5131	13	paste	paste	NN
12350	5131	14	.	.	.
12350	5132	1	Pare	pare	VB
12350	5132	2	and	and	CC
12350	5132	3	grate	grate	VB
12350	5132	4	four	four	CD
12350	5132	5	or	or	CC
12350	5132	6	five	five	CD
12350	5132	7	large	large	JJ
12350	5132	8	tart	tart	JJ
12350	5132	9	apples	apple	NNS
12350	5132	10	into	into	IN
12350	5132	11	a	a	DT
12350	5132	12	bowl	bowl	NN
12350	5132	13	into	into	IN
12350	5132	14	which	which	WDT
12350	5132	15	you	-PRON-	PRP
12350	5132	16	have	have	VBP
12350	5132	17	stirred	stir	VBN
12350	5132	18	the	the	DT
12350	5132	19	yolks	yolk	NNS
12350	5132	20	of	of	IN
12350	5132	21	two	two	CD
12350	5132	22	eggs	egg	NNS
12350	5132	23	with	with	IN
12350	5132	24	about	about	IN
12350	5132	25	half	half	PDT
12350	5132	26	a	a	DT
12350	5132	27	cup	cup	NN
12350	5132	28	of	of	IN
12350	5132	29	sugar	sugar	NN
12350	5132	30	.	.	.
12350	5133	1	Add	add	VB
12350	5133	2	a	a	DT
12350	5133	3	few	few	JJ
12350	5133	4	raisins	raisin	NNS
12350	5133	5	,	,	,
12350	5133	6	a	a	DT
12350	5133	7	few	few	JJ
12350	5133	8	currants	currant	NNS
12350	5133	9	,	,	,
12350	5133	10	a	a	DT
12350	5133	11	few	few	JJ
12350	5133	12	pounded	pound	VBN
12350	5133	13	almonds	almond	NNS
12350	5133	14	,	,	,
12350	5133	15	a	a	DT
12350	5133	16	pinch	pinch	NN
12350	5133	17	of	of	IN
12350	5133	18	ground	ground	NN
12350	5133	19	cinnamon	cinnamon	NN
12350	5133	20	,	,	,
12350	5133	21	and	and	CC
12350	5133	22	the	the	DT
12350	5133	23	grated	grate	VBN
12350	5133	24	peel	peel	NN
12350	5133	25	of	of	IN
12350	5133	26	a	a	DT
12350	5133	27	lemon	lemon	NN
12350	5133	28	.	.	.
12350	5134	1	Have	have	VBP
12350	5134	2	no	no	DT
12350	5134	3	top	top	JJ
12350	5134	4	crust	crust	NN
12350	5134	5	.	.	.
12350	5135	1	Bake	bake	VB
12350	5135	2	in	in	RP
12350	5135	3	a	a	DT
12350	5135	4	quick	quick	JJ
12350	5135	5	oven	oven	NN
12350	5135	6	.	.	.
12350	5136	1	In	in	IN
12350	5136	2	the	the	DT
12350	5136	3	meantime	meantime	NN
12350	5136	4	,	,	,
12350	5136	5	make	make	VB
12350	5136	6	a	a	DT
12350	5136	7	meringue	meringue	NN
12350	5136	8	of	of	IN
12350	5136	9	the	the	DT
12350	5136	10	whites	white	NNS
12350	5136	11	of	of	IN
12350	5136	12	the	the	DT
12350	5136	13	eggs	egg	NNS
12350	5136	14	by	by	IN
12350	5136	15	beating	beat	VBG
12350	5136	16	them	-PRON-	PRP
12350	5136	17	to	to	IN
12350	5136	18	a	a	DT
12350	5136	19	very	very	RB
12350	5136	20	stiff	stiff	JJ
12350	5136	21	froth	froth	NN
12350	5136	22	and	and	CC
12350	5136	23	add	add	VB
12350	5136	24	about	about	RB
12350	5136	25	three	three	CD
12350	5136	26	tablespoons	tablespoon	NNS
12350	5136	27	of	of	IN
12350	5136	28	pulverized	pulverize	VBN
12350	5136	29	sugar	sugar	NN
12350	5136	30	.	.	.
12350	5137	1	Spread	spread	VB
12350	5137	2	this	this	DT
12350	5137	3	over	over	IN
12350	5137	4	the	the	DT
12350	5137	5	pie	pie	NN
12350	5137	6	when	when	WRB
12350	5137	7	baked	bake	VBD
12350	5137	8	and	and	CC
12350	5137	9	set	set	VBD
12350	5137	10	back	back	RB
12350	5137	11	in	in	IN
12350	5137	12	the	the	DT
12350	5137	13	oven	oven	NN
12350	5137	14	until	until	IN
12350	5137	15	brown	brown	NNP
12350	5137	16	.	.	.
12350	5138	1	Eat	eat	VB
12350	5138	2	cold	cold	NN
12350	5138	3	.	.	.
12350	5139	1	APPLE	APPLE	NNP
12350	5139	2	CUSTARD	custard	JJ
12350	5139	3	PIE	PIE	NNP
12350	5139	4	Line	line	NN
12350	5139	5	your	-PRON-	PRP$
12350	5139	6	pie	pie	NN
12350	5139	7	-	-	HYPH
12350	5139	8	plates	plate	NNS
12350	5139	9	with	with	IN
12350	5139	10	a	a	DT
12350	5139	11	rich	rich	JJ
12350	5139	12	crust	crust	NN
12350	5139	13	.	.	.
12350	5140	1	Slice	slice	NN
12350	5140	2	apples	apple	NNS
12350	5140	3	thin	thin	JJ
12350	5140	4	,	,	,
12350	5140	5	half	half	NN
12350	5140	6	fill	fill	VBP
12350	5140	7	your	-PRON-	PRP$
12350	5140	8	plates	plate	NNS
12350	5140	9	and	and	CC
12350	5140	10	pour	pour	VB
12350	5140	11	over	over	IN
12350	5140	12	them	-PRON-	PRP
12350	5140	13	a	a	DT
12350	5140	14	custard	custard	NN
12350	5140	15	made	make	VBN
12350	5140	16	of	of	IN
12350	5140	17	four	four	CD
12350	5140	18	eggs	egg	NNS
12350	5140	19	and	and	CC
12350	5140	20	two	two	CD
12350	5140	21	cups	cup	NNS
12350	5140	22	of	of	IN
12350	5140	23	milk	milk	NN
12350	5140	24	,	,	,
12350	5140	25	sweetened	sweeten	VBN
12350	5140	26	and	and	CC
12350	5140	27	seasoned	season	VBN
12350	5140	28	to	to	TO
12350	5140	29	taste	taste	VB
12350	5140	30	.	.	.
12350	5141	1	CHERRY	CHERRY	NNP
12350	5141	2	PIE	PIE	NNP
12350	5141	3	,	,	,
12350	5141	4	No	no	UH
12350	5141	5	.	.	.
12350	5142	1	1	1	LS
12350	5142	2	Line	line	NN
12350	5142	3	a	a	DT
12350	5142	4	pie	pie	NN
12350	5142	5	-	-	HYPH
12350	5142	6	plate	plate	NN
12350	5142	7	with	with	IN
12350	5142	8	rich	rich	JJ
12350	5142	9	paste	paste	NN
12350	5142	10	,	,	,
12350	5142	11	sprinkle	sprinkle	VBP
12350	5142	12	cornstarch	cornstarch	NN
12350	5142	13	lightly	lightly	RB
12350	5142	14	over	over	IN
12350	5142	15	the	the	DT
12350	5142	16	bottom	bottom	JJ
12350	5142	17	crust	crust	NN
12350	5142	18	and	and	CC
12350	5142	19	fill	fill	VB
12350	5142	20	with	with	IN
12350	5142	21	cherries	cherry	NNS
12350	5142	22	and	and	CC
12350	5142	23	regulate	regulate	VB
12350	5142	24	the	the	DT
12350	5142	25	quantity	quantity	NN
12350	5142	26	of	of	IN
12350	5142	27	sugar	sugar	NN
12350	5142	28	you	-PRON-	PRP
12350	5142	29	scatter	scatter	VBP
12350	5142	30	over	over	IN
12350	5142	31	them	-PRON-	PRP
12350	5142	32	by	by	IN
12350	5142	33	their	-PRON-	PRP$
12350	5142	34	sweetness	sweetness	NN
12350	5142	35	.	.	.
12350	5143	1	Bake	bake	VB
12350	5143	2	with	with	IN
12350	5143	3	an	an	DT
12350	5143	4	upper	upper	JJ
12350	5143	5	crust	crust	NN
12350	5143	6	,	,	,
12350	5143	7	secure	secure	VB
12350	5143	8	the	the	DT
12350	5143	9	edges	edge	NNS
12350	5143	10	well	well	RB
12350	5143	11	by	by	IN
12350	5143	12	pinching	pinch	VBG
12350	5143	13	firmly	firmly	RB
12350	5143	14	together	together	RB
12350	5143	15	.	.	.
12350	5144	1	Eat	eat	VB
12350	5144	2	cold	cold	NN
12350	5144	3	.	.	.
12350	5145	1	CHERRY	CHERRY	NNP
12350	5145	2	PIE	PIE	NNP
12350	5145	3	,	,	,
12350	5145	4	No	no	UH
12350	5145	5	.	.	.
12350	5146	1	2	2	LS
12350	5146	2	Pick	pick	VB
12350	5146	3	the	the	DT
12350	5146	4	stems	stem	NNS
12350	5146	5	out	out	IN
12350	5146	6	of	of	IN
12350	5146	7	your	-PRON-	PRP$
12350	5146	8	cherries	cherry	NNS
12350	5146	9	and	and	CC
12350	5146	10	put	put	VBD
12350	5146	11	them	-PRON-	PRP
12350	5146	12	in	in	IN
12350	5146	13	an	an	DT
12350	5146	14	earthen	earthen	JJ
12350	5146	15	crock	crock	NN
12350	5146	16	,	,	,
12350	5146	17	then	then	RB
12350	5146	18	set	set	VBD
12350	5146	19	them	-PRON-	PRP
12350	5146	20	in	in	IN
12350	5146	21	the	the	DT
12350	5146	22	oven	oven	NN
12350	5146	23	until	until	IN
12350	5146	24	they	-PRON-	PRP
12350	5146	25	get	get	VBP
12350	5146	26	hot	hot	JJ
12350	5146	27	.	.	.
12350	5147	1	Take	take	VB
12350	5147	2	them	-PRON-	PRP
12350	5147	3	out	out	RP
12350	5147	4	and	and	CC
12350	5147	5	seed	seed	VB
12350	5147	6	them	-PRON-	PRP
12350	5147	7	.	.	.
12350	5148	1	Make	make	VB
12350	5148	2	tarts	tart	NNS
12350	5148	3	with	with	IN
12350	5148	4	or	or	CC
12350	5148	5	without	without	IN
12350	5148	6	tops	top	NNS
12350	5148	7	and	and	CC
12350	5148	8	sugar	sugar	NN
12350	5148	9	to	to	IN
12350	5148	10	your	-PRON-	PRP$
12350	5148	11	taste	taste	NN
12350	5148	12	.	.	.
12350	5149	1	The	the	DT
12350	5149	2	heating	heating	NN
12350	5149	3	of	of	IN
12350	5149	4	the	the	DT
12350	5149	5	fruit	fruit	NN
12350	5149	6	gives	give	VBZ
12350	5149	7	the	the	DT
12350	5149	8	flavor	flavor	NN
12350	5149	9	of	of	IN
12350	5149	10	the	the	DT
12350	5149	11	seed	seed	NN
12350	5149	12	,	,	,
12350	5149	13	which	which	WDT
12350	5149	14	is	be	VBZ
12350	5149	15	very	very	RB
12350	5149	16	rich	rich	JJ
12350	5149	17	,	,	,
12350	5149	18	but	but	CC
12350	5149	19	the	the	DT
12350	5149	20	seeding	seeding	NN
12350	5149	21	of	of	IN
12350	5149	22	them	-PRON-	PRP
12350	5149	23	while	while	IN
12350	5149	24	hot	hot	JJ
12350	5149	25	is	be	VBZ
12350	5149	26	not	not	RB
12350	5149	27	a	a	DT
12350	5149	28	delightful	delightful	JJ
12350	5149	29	job	job	NN
12350	5149	30	.	.	.
12350	5150	1	Made	make	VBN
12350	5150	2	this	this	DT
12350	5150	3	way	way	NN
12350	5150	4	they	-PRON-	PRP
12350	5150	5	need	need	VBP
12350	5150	6	no	no	DT
12350	5150	7	water	water	NN
12350	5150	8	for	for	IN
12350	5150	9	juice	juice	NN
12350	5150	10	.	.	.
12350	5151	1	SNOWBALLS	SNOWBALLS	NNP
12350	5151	2	Pare	Pare	NNP
12350	5151	3	and	and	CC
12350	5151	4	core	core	VB
12350	5151	5	nice	nice	JJ
12350	5151	6	large	large	JJ
12350	5151	7	baking	baking	NN
12350	5151	8	apples	apple	NNS
12350	5151	9	,	,	,
12350	5151	10	fill	fill	VB
12350	5151	11	the	the	DT
12350	5151	12	holes	hole	NNS
12350	5151	13	with	with	IN
12350	5151	14	some	some	DT
12350	5151	15	preserves	preserve	NNS
12350	5151	16	or	or	CC
12350	5151	17	jam	jam	NN
12350	5151	18	,	,	,
12350	5151	19	roil	roil	VB
12350	5151	20	the	the	DT
12350	5151	21	apples	apple	NNS
12350	5151	22	in	in	IN
12350	5151	23	sugar	sugar	NN
12350	5151	24	and	and	CC
12350	5151	25	cover	cover	VB
12350	5151	26	with	with	IN
12350	5151	27	a	a	DT
12350	5151	28	rich	rich	JJ
12350	5151	29	pie	pie	NN
12350	5151	30	crust	crust	NN
12350	5151	31	and	and	CC
12350	5151	32	bake	bake	NN
12350	5151	33	.	.	.
12350	5152	1	When	when	WRB
12350	5152	2	done	do	VBN
12350	5152	3	,	,	,
12350	5152	4	cover	cover	VB
12350	5152	5	with	with	IN
12350	5152	6	a	a	DT
12350	5152	7	boiled	boil	VBN
12350	5152	8	icing	ice	VBG
12350	5152	9	and	and	CC
12350	5152	10	set	set	VBD
12350	5152	11	back	back	RB
12350	5152	12	in	in	IN
12350	5152	13	the	the	DT
12350	5152	14	oven	oven	NN
12350	5152	15	,	,	,
12350	5152	16	leaving	leave	VBG
12350	5152	17	both	both	DT
12350	5152	18	doors	door	NNS
12350	5152	19	open	open	JJ
12350	5152	20	to	to	TO
12350	5152	21	let	let	VB
12350	5152	22	the	the	DT
12350	5152	23	icing	icing	NN
12350	5152	24	dry	dry	JJ
12350	5152	25	.	.	.
12350	5153	1	BLACKBERRY	BLACKBERRY	NNP
12350	5153	2	AND	and	CC
12350	5153	3	CURRANT	CURRANT	NNP
12350	5153	4	PIE	PIE	NNP
12350	5153	5	When	when	WRB
12350	5153	6	ready	ready	JJ
12350	5153	7	to	to	TO
12350	5153	8	make	make	VB
12350	5153	9	the	the	DT
12350	5153	10	pie	pie	NN
12350	5153	11	,	,	,
12350	5153	12	mix	mix	VB
12350	5153	13	as	as	RB
12350	5153	14	much	much	JJ
12350	5153	15	fruit	fruit	NN
12350	5153	16	in	in	IN
12350	5153	17	a	a	DT
12350	5153	18	bowl	bowl	NN
12350	5153	19	as	as	IN
12350	5153	20	required	require	VBN
12350	5153	21	,	,	,
12350	5153	22	sweeten	sweeten	RB
12350	5153	23	,	,	,
12350	5153	24	stirring	stir	VBG
12350	5153	25	the	the	DT
12350	5153	26	sugar	sugar	NN
12350	5153	27	through	through	IN
12350	5153	28	the	the	DT
12350	5153	29	berries	berry	NNS
12350	5153	30	and	and	CC
12350	5153	31	currants	currant	NNS
12350	5153	32	lightly	lightly	RB
12350	5153	33	with	with	IN
12350	5153	34	a	a	DT
12350	5153	35	spoon	spoon	NN
12350	5153	36	.	.	.
12350	5154	1	Dust	dust	NN
12350	5154	2	in	in	IN
12350	5154	3	a	a	DT
12350	5154	4	little	little	JJ
12350	5154	5	flour	flour	NN
12350	5154	6	and	and	CC
12350	5154	7	stir	stir	VB
12350	5154	8	it	-PRON-	PRP
12350	5154	9	through	through	IN
12350	5154	10	the	the	DT
12350	5154	11	fruit	fruit	NN
12350	5154	12	.	.	.
12350	5155	1	Cut	cut	VB
12350	5155	2	one	one	CD
12350	5155	3	of	of	IN
12350	5155	4	the	the	DT
12350	5155	5	pieces	piece	NNS
12350	5155	6	of	of	IN
12350	5155	7	pastry	pastry	NN
12350	5155	8	in	in	IN
12350	5155	9	halves	half	NNS
12350	5155	10	,	,	,
12350	5155	11	dust	dust	VB
12350	5155	12	the	the	DT
12350	5155	13	pastry	pastry	NN
12350	5155	14	-	-	HYPH
12350	5155	15	board	board	NN
12350	5155	16	with	with	IN
12350	5155	17	flour	flour	NN
12350	5155	18	and	and	CC
12350	5155	19	roll	roll	VB
12350	5155	20	the	the	DT
12350	5155	21	lump	lump	NN
12350	5155	22	of	of	IN
12350	5155	23	pastry	pastry	NN
12350	5155	24	out	out	RP
12350	5155	25	very	very	RB
12350	5155	26	thin	thin	JJ
12350	5155	27	,	,	,
12350	5155	28	cover	cover	VBP
12350	5155	29	the	the	DT
12350	5155	30	pie	pie	NN
12350	5155	31	-	-	HYPH
12350	5155	32	plate	plate	NN
12350	5155	33	,	,	,
12350	5155	34	a	a	DT
12350	5155	35	big	big	JJ
12350	5155	36	deep	deep	JJ
12350	5155	37	one	one	NN
12350	5155	38	,	,	,
12350	5155	39	with	with	IN
12350	5155	40	the	the	DT
12350	5155	41	pastry	pastry	NN
12350	5155	42	,	,	,
12350	5155	43	trim	trim	VB
12350	5155	44	off	off	RP
12350	5155	45	the	the	DT
12350	5155	46	edges	edge	NNS
12350	5155	47	with	with	IN
12350	5155	48	a	a	DT
12350	5155	49	knife	knife	NN
12350	5155	50	,	,	,
12350	5155	51	cutting	cut	VBG
12350	5155	52	from	from	IN
12350	5155	53	you	-PRON-	PRP
12350	5155	54	.	.	.
12350	5156	1	Fill	fill	VB
12350	5156	2	the	the	DT
12350	5156	3	dish	dish	NN
12350	5156	4	with	with	IN
12350	5156	5	the	the	DT
12350	5156	6	fruit	fruit	NN
12350	5156	7	,	,	,
12350	5156	8	dust	dust	VB
12350	5156	9	the	the	DT
12350	5156	10	surface	surface	NN
12350	5156	11	well	well	RB
12350	5156	12	with	with	IN
12350	5156	13	flour	flour	NN
12350	5156	14	.	.	.
12350	5157	1	Roll	roll	VB
12350	5157	2	out	out	RP
12350	5157	3	the	the	DT
12350	5157	4	other	other	JJ
12350	5157	5	piece	piece	NN
12350	5157	6	for	for	IN
12350	5157	7	the	the	DT
12350	5157	8	top	top	JJ
12350	5157	9	crust	crust	NN
12350	5157	10	,	,	,
12350	5157	11	fold	fold	VB
12350	5157	12	it	-PRON-	PRP
12350	5157	13	over	over	IN
12350	5157	14	the	the	DT
12350	5157	15	rolling	rolling	NN
12350	5157	16	pin	pin	NN
12350	5157	17	,	,	,
12350	5157	18	cut	cut	VBD
12350	5157	19	a	a	DT
12350	5157	20	few	few	JJ
12350	5157	21	gashes	gash	NNS
12350	5157	22	in	in	IN
12350	5157	23	it	-PRON-	PRP
12350	5157	24	for	for	IN
12350	5157	25	a	a	DT
12350	5157	26	steam	steam	NN
12350	5157	27	vent	vent	NN
12350	5157	28	.	.	.
12350	5158	1	Carefully	carefully	RB
12350	5158	2	put	put	VB
12350	5158	3	on	on	IN
12350	5158	4	the	the	DT
12350	5158	5	top	top	JJ
12350	5158	6	crust	crust	NN
12350	5158	7	,	,	,
12350	5158	8	trim	trim	VB
12350	5158	9	it	-PRON-	PRP
12350	5158	10	well	well	RB
12350	5158	11	about	about	IN
12350	5158	12	the	the	DT
12350	5158	13	edge	edge	NN
12350	5158	14	of	of	IN
12350	5158	15	the	the	DT
12350	5158	16	pie	pie	NN
12350	5158	17	-	-	HYPH
12350	5158	18	plate	plate	NN
12350	5158	19	.	.	.
12350	5159	1	Press	press	VB
12350	5159	2	it	-PRON-	PRP
12350	5159	3	closely	closely	RB
12350	5159	4	together	together	RB
12350	5159	5	with	with	IN
12350	5159	6	the	the	DT
12350	5159	7	end	end	NN
12350	5159	8	of	of	IN
12350	5159	9	your	-PRON-	PRP$
12350	5159	10	thumb	thumb	NN
12350	5159	11	or	or	CC
12350	5159	12	with	with	IN
12350	5159	13	a	a	DT
12350	5159	14	pastry	pastry	NN
12350	5159	15	knife	knife	NN
12350	5159	16	and	and	CC
12350	5159	17	stand	stand	VB
12350	5159	18	the	the	DT
12350	5159	19	pie	pie	NN
12350	5159	20	in	in	IN
12350	5159	21	a	a	DT
12350	5159	22	moderate	moderate	JJ
12350	5159	23	oven	oven	NN
12350	5159	24	and	and	CC
12350	5159	25	bake	bake	VB
12350	5159	26	till	till	IN
12350	5159	27	the	the	DT
12350	5159	28	surface	surface	NN
12350	5159	29	is	be	VBZ
12350	5159	30	a	a	DT
12350	5159	31	delicate	delicate	JJ
12350	5159	32	brown	brown	NN
12350	5159	33	.	.	.
12350	5160	1	Then	then	RB
12350	5160	2	remove	remove	VB
12350	5160	3	the	the	DT
12350	5160	4	pie	pie	NN
12350	5160	5	and	and	CC
12350	5160	6	let	let	VB
12350	5160	7	it	-PRON-	PRP
12350	5160	8	stand	stand	VB
12350	5160	9	until	until	IN
12350	5160	10	it	-PRON-	PRP
12350	5160	11	is	be	VBZ
12350	5160	12	cool	cool	JJ
12350	5160	13	.	.	.
12350	5161	1	The	the	DT
12350	5161	2	top	top	JJ
12350	5161	3	crust	crust	NN
12350	5161	4	may	may	MD
12350	5161	5	be	be	VB
12350	5161	6	made	make	VBN
12350	5161	7	lattice	lattice	JJ
12350	5161	8	fashion	fashion	NN
12350	5161	9	by	by	IN
12350	5161	10	cutting	cut	VBG
12350	5161	11	the	the	DT
12350	5161	12	pastry	pastry	NN
12350	5161	13	in	in	IN
12350	5161	14	strips	strip	NNS
12350	5161	15	,	,	,
12350	5161	16	but	but	CC
12350	5161	17	it	-PRON-	PRP
12350	5161	18	will	will	MD
12350	5161	19	not	not	RB
12350	5161	20	be	be	VB
12350	5161	21	as	as	RB
12350	5161	22	good	good	JJ
12350	5161	23	as	as	IN
12350	5161	24	between	between	IN
12350	5161	25	two	two	CD
12350	5161	26	closed	close	VBN
12350	5161	27	crusts	crust	NNS
12350	5161	28	.	.	.
12350	5162	1	CUSTARD	custard	JJ
12350	5162	2	PIE	PIE	NNP
12350	5162	3	Line	line	NN
12350	5162	4	the	the	DT
12350	5162	5	pie	pie	NN
12350	5162	6	-	-	HYPH
12350	5162	7	plate	plate	NN
12350	5162	8	with	with	IN
12350	5162	9	a	a	DT
12350	5162	10	rich	rich	JJ
12350	5162	11	crust	crust	NN
12350	5162	12	.	.	.
12350	5163	1	Beat	beat	VB
12350	5163	2	up	up	RP
12350	5163	3	four	four	CD
12350	5163	4	eggs	egg	NNS
12350	5163	5	light	light	NN
12350	5163	6	with	with	IN
12350	5163	7	one	one	CD
12350	5163	8	-	-	HYPH
12350	5163	9	half	half	NN
12350	5163	10	cup	cup	NN
12350	5163	11	of	of	IN
12350	5163	12	sugar	sugar	NN
12350	5163	13	,	,	,
12350	5163	14	a	a	DT
12350	5163	15	pinch	pinch	NN
12350	5163	16	of	of	IN
12350	5163	17	salt	salt	NN
12350	5163	18	,	,	,
12350	5163	19	one	one	CD
12350	5163	20	pint	pint	NN
12350	5163	21	of	of	IN
12350	5163	22	milk	milk	NN
12350	5163	23	and	and	CC
12350	5163	24	grated	grate	VBD
12350	5163	25	nutmeg	nutmeg	NNS
12350	5163	26	or	or	CC
12350	5163	27	grated	grate	VBD
12350	5163	28	lemon	lemon	NN
12350	5163	29	peel	peel	NN
12350	5163	30	,	,	,
12350	5163	31	and	and	CC
12350	5163	32	pour	pour	VB
12350	5163	33	in	in	IN
12350	5163	34	shell	shell	NNP
12350	5163	35	and	and	CC
12350	5163	36	bake	bake	VB
12350	5163	37	in	in	IN
12350	5163	38	slow	slow	JJ
12350	5163	39	oven	oven	NN
12350	5163	40	.	.	.
12350	5164	1	CREAM	cream	NN
12350	5164	2	PIE	PIE	NNP
12350	5164	3	First	first	JJ
12350	5164	4	line	line	NN
12350	5164	5	a	a	DT
12350	5164	6	pie	pie	NN
12350	5164	7	-	-	HYPH
12350	5164	8	plate	plate	NN
12350	5164	9	with	with	IN
12350	5164	10	puff	puff	NN
12350	5164	11	paste	paste	NN
12350	5164	12	and	and	CC
12350	5164	13	bake	bake	NN
12350	5164	14	,	,	,
12350	5164	15	and	and	CC
12350	5164	16	then	then	RB
12350	5164	17	make	make	VB
12350	5164	18	a	a	DT
12350	5164	19	cream	cream	NN
12350	5164	20	of	of	IN
12350	5164	21	the	the	DT
12350	5164	22	yolks	yolk	NNS
12350	5164	23	of	of	IN
12350	5164	24	four	four	CD
12350	5164	25	eggs	egg	NNS
12350	5164	26	,	,	,
12350	5164	27	a	a	DT
12350	5164	28	little	little	JJ
12350	5164	29	more	more	JJR
12350	5164	30	than	than	IN
12350	5164	31	a	a	DT
12350	5164	32	pint	pint	NN
12350	5164	33	of	of	IN
12350	5164	34	milk	milk	NN
12350	5164	35	,	,	,
12350	5164	36	one	one	CD
12350	5164	37	tablespoon	tablespoon	NN
12350	5164	38	of	of	IN
12350	5164	39	cornstarch	cornstarch	NN
12350	5164	40	and	and	CC
12350	5164	41	four	four	CD
12350	5164	42	tablespoons	tablespoon	NNS
12350	5164	43	of	of	IN
12350	5164	44	sugar	sugar	NN
12350	5164	45	,	,	,
12350	5164	46	and	and	CC
12350	5164	47	flavor	flavor	NN
12350	5164	48	with	with	IN
12350	5164	49	two	two	CD
12350	5164	50	teaspoons	teaspoon	NNS
12350	5164	51	of	of	IN
12350	5164	52	vanilla	vanilla	NN
12350	5164	53	.	.	.
12350	5165	1	Pour	pour	VB
12350	5165	2	on	on	IN
12350	5165	3	crust	crust	NN
12350	5165	4	and	and	CC
12350	5165	5	bake	bake	NN
12350	5165	6	;	;	:
12350	5165	7	beat	beat	VBD
12350	5165	8	up	up	RP
12350	5165	9	the	the	DT
12350	5165	10	whites	white	NNS
12350	5165	11	with	with	IN
12350	5165	12	two	two	CD
12350	5165	13	tablespoons	tablespoon	NNS
12350	5165	14	of	of	IN
12350	5165	15	powdered	powdered	JJ
12350	5165	16	sugar	sugar	NN
12350	5165	17	and	and	CC
12350	5165	18	half	half	PDT
12350	5165	19	a	a	DT
12350	5165	20	teaspoon	teaspoon	NN
12350	5165	21	of	of	IN
12350	5165	22	cream	cream	NN
12350	5165	23	of	of	IN
12350	5165	24	tartar	tartar	NN
12350	5165	25	.	.	.
12350	5166	1	Spread	spread	VB
12350	5166	2	on	on	IN
12350	5166	3	top	top	NN
12350	5166	4	of	of	IN
12350	5166	5	pie	pie	NN
12350	5166	6	and	and	CC
12350	5166	7	set	set	VBN
12350	5166	8	back	back	RB
12350	5166	9	in	in	IN
12350	5166	10	the	the	DT
12350	5166	11	oven	oven	NN
12350	5166	12	until	until	IN
12350	5166	13	baked	bake	VBD
12350	5166	14	a	a	DT
12350	5166	15	light	light	JJ
12350	5166	16	brown	brown	NN
12350	5166	17	.	.	.
12350	5167	1	COCOANUT	COCOANUT	NNP
12350	5167	2	PIE	PIE	NNP
12350	5167	3	Line	line	NN
12350	5167	4	a	a	DT
12350	5167	5	pie	pie	NN
12350	5167	6	-	-	HYPH
12350	5167	7	plate	plate	NN
12350	5167	8	with	with	IN
12350	5167	9	puff	puff	NN
12350	5167	10	paste	paste	NN
12350	5167	11	and	and	CC
12350	5167	12	fill	fill	VBP
12350	5167	13	with	with	IN
12350	5167	14	the	the	DT
12350	5167	15	following	follow	VBG
12350	5167	16	custard	custard	NN
12350	5167	17	:	:	:
12350	5167	18	Butter	butter	NN
12350	5167	19	size	size	NN
12350	5167	20	of	of	IN
12350	5167	21	an	an	DT
12350	5167	22	egg	egg	NN
12350	5167	23	,	,	,
12350	5167	24	creamed	cream	VBN
12350	5167	25	with	with	IN
12350	5167	26	one	one	CD
12350	5167	27	cup	cup	NN
12350	5167	28	of	of	IN
12350	5167	29	granulated	granulate	VBN
12350	5167	30	sugar	sugar	NN
12350	5167	31	,	,	,
12350	5167	32	one	one	CD
12350	5167	33	tablespoon	tablespoon	NN
12350	5167	34	of	of	IN
12350	5167	35	flour	flour	NN
12350	5167	36	,	,	,
12350	5167	37	three	three	CD
12350	5167	38	-	-	HYPH
12350	5167	39	fourths	fourth	NNS
12350	5167	40	cup	cup	NN
12350	5167	41	of	of	IN
12350	5167	42	grated	grate	VBN
12350	5167	43	cocoanut	cocoanut	NNP
12350	5167	44	,	,	,
12350	5167	45	one	one	CD
12350	5167	46	tablespoon	tablespoon	NN
12350	5167	47	of	of	IN
12350	5167	48	milk	milk	NN
12350	5167	49	,	,	,
12350	5167	50	vanilla	vanilla	NN
12350	5167	51	,	,	,
12350	5167	52	pinch	pinch	NN
12350	5167	53	of	of	IN
12350	5167	54	salt	salt	NN
12350	5167	55	,	,	,
12350	5167	56	and	and	CC
12350	5167	57	the	the	DT
12350	5167	58	beaten	beat	VBN
12350	5167	59	whites	white	NNS
12350	5167	60	of	of	IN
12350	5167	61	three	three	CD
12350	5167	62	eggs	egg	NNS
12350	5167	63	.	.	.
12350	5168	1	COCOANUT	COCOANUT	NNS
12350	5168	2	LEMON	LEMON	VBZ
12350	5168	3	PIE	pie	NN
12350	5168	4	Beat	beat	VBP
12350	5168	5	the	the	DT
12350	5168	6	yolks	yolk	NNS
12350	5168	7	of	of	IN
12350	5168	8	six	six	CD
12350	5168	9	eggs	egg	NNS
12350	5168	10	and	and	CC
12350	5168	11	one	one	CD
12350	5168	12	cup	cup	NN
12350	5168	13	of	of	IN
12350	5168	14	sugar	sugar	NN
12350	5168	15	until	until	IN
12350	5168	16	very	very	RB
12350	5168	17	light	light	JJ
12350	5168	18	,	,	,
12350	5168	19	squeeze	squeeze	VB
12350	5168	20	in	in	IN
12350	5168	21	the	the	DT
12350	5168	22	juice	juice	NN
12350	5168	23	of	of	IN
12350	5168	24	three	three	CD
12350	5168	25	lemons	lemon	NNS
12350	5168	26	and	and	CC
12350	5168	27	the	the	DT
12350	5168	28	rind	rind	NN
12350	5168	29	of	of	IN
12350	5168	30	two	two	CD
12350	5168	31	of	of	IN
12350	5168	32	them	-PRON-	PRP
12350	5168	33	,	,	,
12350	5168	34	stir	stir	VBP
12350	5168	35	well	well	RB
12350	5168	36	,	,	,
12350	5168	37	then	then	RB
12350	5168	38	add	add	VB
12350	5168	39	one	one	CD
12350	5168	40	-	-	HYPH
12350	5168	41	half	half	NN
12350	5168	42	of	of	IN
12350	5168	43	a	a	DT
12350	5168	44	cocoanut	cocoanut	NN
12350	5168	45	grated	grate	VBN
12350	5168	46	,	,	,
12350	5168	47	and	and	CC
12350	5168	48	lastly	lastly	RB
12350	5168	49	add	add	VB
12350	5168	50	the	the	DT
12350	5168	51	whites	white	NNS
12350	5168	52	of	of	IN
12350	5168	53	six	six	CD
12350	5168	54	eggs	egg	NNS
12350	5168	55	,	,	,
12350	5168	56	beaten	beat	VBN
12350	5168	57	to	to	IN
12350	5168	58	a	a	DT
12350	5168	59	stiff	stiff	JJ
12350	5168	60	froth	froth	NN
12350	5168	61	.	.	.
12350	5169	1	Line	line	VB
12350	5169	2	a	a	DT
12350	5169	3	deep	deep	JJ
12350	5169	4	pie	pie	NN
12350	5169	5	-	-	HYPH
12350	5169	6	plate	plate	NN
12350	5169	7	with	with	IN
12350	5169	8	rich	rich	JJ
12350	5169	9	pastry	pastry	NN
12350	5169	10	,	,	,
12350	5169	11	sprinkle	sprinkle	VB
12350	5169	12	a	a	DT
12350	5169	13	little	little	JJ
12350	5169	14	flour	flour	NN
12350	5169	15	over	over	IN
12350	5169	16	it	-PRON-	PRP
12350	5169	17	,	,	,
12350	5169	18	pour	pour	VBP
12350	5169	19	in	in	IN
12350	5169	20	the	the	DT
12350	5169	21	lemon	lemon	NN
12350	5169	22	mixture	mixture	NN
12350	5169	23	and	and	CC
12350	5169	24	bake	bake	NN
12350	5169	25	.	.	.
12350	5170	1	This	this	DT
12350	5170	2	makes	make	VBZ
12350	5170	3	one	one	CD
12350	5170	4	pie	pie	NN
12350	5170	5	in	in	IN
12350	5170	6	deep	deep	JJ
12350	5170	7	pie	pie	NN
12350	5170	8	-	-	HYPH
12350	5170	9	plate	plate	NN
12350	5170	10	.	.	.
12350	5171	1	LEMON	LEMON	NNP
12350	5171	2	PIE	PIE	NNP
12350	5171	3	,	,	,
12350	5171	4	No	no	UH
12350	5171	5	.	.	.
12350	5172	1	1	1	CD
12350	5172	2	Cover	cover	VB
12350	5172	3	the	the	DT
12350	5172	4	reverse	reverse	JJ
12350	5172	5	side	side	NN
12350	5172	6	of	of	IN
12350	5172	7	a	a	DT
12350	5172	8	deep	deep	JJ
12350	5172	9	pie	pie	NN
12350	5172	10	-	-	HYPH
12350	5172	11	plate	plate	NN
12350	5172	12	with	with	IN
12350	5172	13	a	a	DT
12350	5172	14	rich	rich	JJ
12350	5172	15	puff	puff	NN
12350	5172	16	paste	paste	NN
12350	5172	17	,	,	,
12350	5172	18	and	and	CC
12350	5172	19	bake	bake	VB
12350	5172	20	a	a	DT
12350	5172	21	light	light	JJ
12350	5172	22	brown	brown	NN
12350	5172	23	.	.	.
12350	5173	1	Remove	remove	VB
12350	5173	2	from	from	IN
12350	5173	3	the	the	DT
12350	5173	4	oven	oven	NN
12350	5173	5	until	until	IN
12350	5173	6	the	the	DT
12350	5173	7	filling	filling	NN
12350	5173	8	is	be	VBZ
12350	5173	9	prepared	prepare	VBN
12350	5173	10	.	.	.
12350	5174	1	Take	take	VB
12350	5174	2	a	a	DT
12350	5174	3	large	large	JJ
12350	5174	4	juicy	juicy	JJ
12350	5174	5	lemon	lemon	NN
12350	5174	6	,	,	,
12350	5174	7	grate	grate	VB
12350	5174	8	and	and	CC
12350	5174	9	peel	peel	VB
12350	5174	10	and	and	CC
12350	5174	11	squeeze	squeeze	VB
12350	5174	12	out	out	RP
12350	5174	13	every	every	DT
12350	5174	14	drop	drop	NN
12350	5174	15	of	of	IN
12350	5174	16	juice	juice	NN
12350	5174	17	.	.	.
12350	5175	1	Now	now	RB
12350	5175	2	take	take	VB
12350	5175	3	the	the	DT
12350	5175	4	lemon	lemon	NN
12350	5175	5	and	and	CC
12350	5175	6	put	put	VBD
12350	5175	7	it	-PRON-	PRP
12350	5175	8	into	into	IN
12350	5175	9	a	a	DT
12350	5175	10	cup	cup	NN
12350	5175	11	of	of	IN
12350	5175	12	boiling	boil	VBG
12350	5175	13	water	water	NN
12350	5175	14	to	to	TO
12350	5175	15	extract	extract	VB
12350	5175	16	every	every	DT
12350	5175	17	particle	particle	NN
12350	5175	18	of	of	IN
12350	5175	19	juice	juice	NN
12350	5175	20	.	.	.
12350	5176	1	Put	put	VB
12350	5176	2	the	the	DT
12350	5176	3	cup	cup	NN
12350	5176	4	of	of	IN
12350	5176	5	water	water	NN
12350	5176	6	on	on	RB
12350	5176	7	to	to	TO
12350	5176	8	boil	boil	VB
12350	5176	9	with	with	IN
12350	5176	10	the	the	DT
12350	5176	11	lemon	lemon	NN
12350	5176	12	juice	juice	NN
12350	5176	13	and	and	CC
12350	5176	14	grated	grate	VBD
12350	5176	15	peel	peel	NN
12350	5176	16	,	,	,
12350	5176	17	and	and	CC
12350	5176	18	a	a	DT
12350	5176	19	cup	cup	NN
12350	5176	20	of	of	IN
12350	5176	21	sugar	sugar	NN
12350	5176	22	;	;	:
12350	5176	23	beat	beat	VBD
12350	5176	24	up	up	RP
12350	5176	25	the	the	DT
12350	5176	26	yolks	yolk	NNS
12350	5176	27	of	of	IN
12350	5176	28	four	four	CD
12350	5176	29	eggs	egg	NNS
12350	5176	30	very	very	RB
12350	5176	31	light	light	JJ
12350	5176	32	and	and	CC
12350	5176	33	add	add	VB
12350	5176	34	to	to	IN
12350	5176	35	this	this	DT
12350	5176	36	gradually	gradually	RB
12350	5176	37	the	the	DT
12350	5176	38	boiling	boil	VBG
12350	5176	39	lemon	lemon	NN
12350	5176	40	juice	juice	NN
12350	5176	41	.	.	.
12350	5177	1	Return	return	VB
12350	5177	2	to	to	IN
12350	5177	3	the	the	DT
12350	5177	4	kettle	kettle	NN
12350	5177	5	and	and	CC
12350	5177	6	boil	boil	NN
12350	5177	7	.	.	.
12350	5178	1	Then	then	RB
12350	5178	2	wet	wet	PDT
12350	5178	3	a	a	DT
12350	5178	4	teaspoon	teaspoon	NN
12350	5178	5	of	of	IN
12350	5178	6	cornstarch	cornstarch	NN
12350	5178	7	with	with	IN
12350	5178	8	a	a	DT
12350	5178	9	very	very	RB
12350	5178	10	little	little	JJ
12350	5178	11	cold	cold	JJ
12350	5178	12	water	water	NN
12350	5178	13	,	,	,
12350	5178	14	and	and	CC
12350	5178	15	add	add	VB
12350	5178	16	also	also	RB
12350	5178	17	a	a	DT
12350	5178	18	teaspoon	teaspoon	NN
12350	5178	19	of	of	IN
12350	5178	20	butter	butter	NN
12350	5178	21	and	and	CC
12350	5178	22	when	when	WRB
12350	5178	23	the	the	DT
12350	5178	24	boiling	boiling	NN
12350	5178	25	mixture	mixture	NN
12350	5178	26	has	have	VBZ
12350	5178	27	thickened	thicken	VBN
12350	5178	28	remove	remove	NN
12350	5178	29	from	from	IN
12350	5178	30	the	the	DT
12350	5178	31	fire	fire	NN
12350	5178	32	and	and	CC
12350	5178	33	let	let	VB
12350	5178	34	it	-PRON-	PRP
12350	5178	35	cool	cool	VB
12350	5178	36	.	.	.
12350	5179	1	Beat	beat	VB
12350	5179	2	up	up	RP
12350	5179	3	the	the	DT
12350	5179	4	whites	white	NNS
12350	5179	5	of	of	IN
12350	5179	6	the	the	DT
12350	5179	7	eggs	egg	NNS
12350	5179	8	to	to	IN
12350	5179	9	a	a	DT
12350	5179	10	very	very	RB
12350	5179	11	stiff	stiff	JJ
12350	5179	12	froth	froth	NN
12350	5179	13	,	,	,
12350	5179	14	add	add	VB
12350	5179	15	half	half	NN
12350	5179	16	of	of	IN
12350	5179	17	the	the	DT
12350	5179	18	froth	froth	NN
12350	5179	19	to	to	IN
12350	5179	20	the	the	DT
12350	5179	21	lemon	lemon	NN
12350	5179	22	mixture	mixture	NN
12350	5179	23	and	and	CC
12350	5179	24	reserve	reserve	VB
12350	5179	25	the	the	DT
12350	5179	26	other	other	JJ
12350	5179	27	half	half	NN
12350	5179	28	for	for	IN
12350	5179	29	the	the	DT
12350	5179	30	top	top	NN
12350	5179	31	of	of	IN
12350	5179	32	the	the	DT
12350	5179	33	pie	pie	NN
12350	5179	34	.	.	.
12350	5180	1	Bake	bake	VB
12350	5180	2	the	the	DT
12350	5180	3	lemon	lemon	NN
12350	5180	4	cream	cream	NN
12350	5180	5	in	in	IN
12350	5180	6	the	the	DT
12350	5180	7	baked	baked	JJ
12350	5180	8	pie	pie	NN
12350	5180	9	-	-	HYPH
12350	5180	10	crust	crust	NN
12350	5180	11	.	.	.
12350	5181	1	Add	add	VB
12350	5181	2	a	a	DT
12350	5181	3	few	few	JJ
12350	5181	4	tablespoons	tablespoon	NNS
12350	5181	5	of	of	IN
12350	5181	6	powdered	powdered	JJ
12350	5181	7	sugar	sugar	NN
12350	5181	8	and	and	CC
12350	5181	9	half	half	PDT
12350	5181	10	a	a	DT
12350	5181	11	teaspoon	teaspoon	NN
12350	5181	12	of	of	IN
12350	5181	13	cream	cream	NN
12350	5181	14	of	of	IN
12350	5181	15	tartar	tartar	NN
12350	5181	16	to	to	IN
12350	5181	17	the	the	DT
12350	5181	18	remaining	remain	VBG
12350	5181	19	beaten	beat	VBN
12350	5181	20	whites	white	NNS
12350	5181	21	.	.	.
12350	5182	1	If	if	IN
12350	5182	2	you	-PRON-	PRP
12350	5182	3	desire	desire	VBP
12350	5182	4	to	to	TO
12350	5182	5	have	have	VB
12350	5182	6	the	the	DT
12350	5182	7	meringue	meringue	NN
12350	5182	8	extra	extra	RB
12350	5182	9	thick	thick	JJ
12350	5182	10	,	,	,
12350	5182	11	add	add	VBP
12350	5182	12	the	the	DT
12350	5182	13	whites	white	NNS
12350	5182	14	of	of	IN
12350	5182	15	one	one	CD
12350	5182	16	or	or	CC
12350	5182	17	more	more	JJR
12350	5182	18	eggs	egg	NNS
12350	5182	19	.	.	.
12350	5183	1	When	when	WRB
12350	5183	2	the	the	DT
12350	5183	3	pie	pie	NN
12350	5183	4	is	be	VBZ
12350	5183	5	baked	bake	VBN
12350	5183	6	take	take	VBP
12350	5183	7	from	from	IN
12350	5183	8	the	the	DT
12350	5183	9	oven	oven	NN
12350	5183	10	just	just	RB
12350	5183	11	long	long	RB
12350	5183	12	enough	enough	RB
12350	5183	13	to	to	TO
12350	5183	14	spread	spread	VB
12350	5183	15	the	the	DT
12350	5183	16	meringue	meringue	NN
12350	5183	17	over	over	IN
12350	5183	18	the	the	DT
12350	5183	19	top	top	NN
12350	5183	20	,	,	,
12350	5183	21	and	and	CC
12350	5183	22	set	set	VBD
12350	5183	23	back	back	RP
12350	5183	24	for	for	IN
12350	5183	25	two	two	CD
12350	5183	26	or	or	CC
12350	5183	27	three	three	CD
12350	5183	28	minutes	minute	NNS
12350	5183	29	,	,	,
12350	5183	30	leaving	leave	VBG
12350	5183	31	the	the	DT
12350	5183	32	oven	oven	JJ
12350	5183	33	doors	door	NNS
12350	5183	34	open	open	VB
12350	5183	35	just	just	RB
12350	5183	36	the	the	DT
12350	5183	37	least	least	JJS
12350	5183	38	bit	bit	NN
12350	5183	39	,	,	,
12350	5183	40	so	so	IN
12350	5183	41	as	as	IN
12350	5183	42	not	not	RB
12350	5183	43	to	to	TO
12350	5183	44	have	have	VB
12350	5183	45	it	-PRON-	PRP
12350	5183	46	brown	brown	JJ
12350	5183	47	too	too	RB
12350	5183	48	quickly	quickly	RB
12350	5183	49	.	.	.
12350	5184	1	LEMON	LEMON	NNP
12350	5184	2	PIE	PIE	NNP
12350	5184	3	,	,	,
12350	5184	4	No	no	UH
12350	5184	5	.	.	.
12350	5185	1	2	2	LS
12350	5185	2	Line	line	NN
12350	5185	3	a	a	DT
12350	5185	4	deep	deep	JJ
12350	5185	5	pie	pie	NN
12350	5185	6	-	-	HYPH
12350	5185	7	plate	plate	NN
12350	5185	8	with	with	IN
12350	5185	9	nice	nice	JJ
12350	5185	10	crust	crust	NN
12350	5185	11	,	,	,
12350	5185	12	then	then	RB
12350	5185	13	prepare	prepare	VB
12350	5185	14	a	a	DT
12350	5185	15	filling	filling	NN
12350	5185	16	as	as	IN
12350	5185	17	follows	follow	VBZ
12350	5185	18	:	:	:
12350	5185	19	After	after	IN
12350	5185	20	removing	remove	VBG
12350	5185	21	the	the	DT
12350	5185	22	crust	crust	NN
12350	5185	23	from	from	IN
12350	5185	24	two	two	CD
12350	5185	25	slices	slice	NNS
12350	5185	26	of	of	IN
12350	5185	27	bread	bread	NN
12350	5185	28	about	about	RB
12350	5185	29	two	two	CD
12350	5185	30	inches	inch	NNS
12350	5185	31	thick	thick	JJ
12350	5185	32	,	,	,
12350	5185	33	pour	pour	VBP
12350	5185	34	over	over	IN
12350	5185	35	it	-PRON-	PRP
12350	5185	36	one	one	CD
12350	5185	37	cup	cup	NN
12350	5185	38	of	of	IN
12350	5185	39	boiling	boiling	NN
12350	5185	40	water	water	NN
12350	5185	41	;	;	:
12350	5185	42	add	add	VB
12350	5185	43	one	one	CD
12350	5185	44	dessertspoon	dessertspoon	NN
12350	5185	45	of	of	IN
12350	5185	46	butler	butler	NN
12350	5185	47	,	,	,
12350	5185	48	and	and	CC
12350	5185	49	beat	beat	VBD
12350	5185	50	until	until	IN
12350	5185	51	the	the	DT
12350	5185	52	bread	bread	NN
12350	5185	53	is	be	VBZ
12350	5185	54	well	well	RB
12350	5185	55	soaked	soak	VBN
12350	5185	56	and	and	CC
12350	5185	57	smooth	smooth	JJ
12350	5185	58	;	;	:
12350	5185	59	then	then	RB
12350	5185	60	add	add	VB
12350	5185	61	the	the	DT
12350	5185	62	juice	juice	NN
12350	5185	63	and	and	CC
12350	5185	64	rind	rind	NN
12350	5185	65	of	of	IN
12350	5185	66	one	one	CD
12350	5185	67	lemon	lemon	NN
12350	5185	68	,	,	,
12350	5185	69	one	one	CD
12350	5185	70	cup	cup	NN
12350	5185	71	of	of	IN
12350	5185	72	sugar	sugar	NN
12350	5185	73	,	,	,
12350	5185	74	the	the	DT
12350	5185	75	yolks	yolk	NNS
12350	5185	76	of	of	IN
12350	5185	77	two	two	CD
12350	5185	78	eggs	egg	NNS
12350	5185	79	,	,	,
12350	5185	80	well	well	RB
12350	5185	81	beaten	beat	VBN
12350	5185	82	,	,	,
12350	5185	83	and	and	CC
12350	5185	84	a	a	DT
12350	5185	85	little	little	JJ
12350	5185	86	salt	salt	NN
12350	5185	87	;	;	:
12350	5185	88	mix	mix	VB
12350	5185	89	well	well	RB
12350	5185	90	;	;	:
12350	5185	91	fill	fill	VB
12350	5185	92	pie	pie	NN
12350	5185	93	with	with	IN
12350	5185	94	mixture	mixture	NN
12350	5185	95	and	and	CC
12350	5185	96	bake	bake	NN
12350	5185	97	in	in	IN
12350	5185	98	hot	hot	JJ
12350	5185	99	oven	oven	NN
12350	5185	100	until	until	IN
12350	5185	101	firm	firm	NN
12350	5185	102	.	.	.
12350	5186	1	Beat	beat	VB
12350	5186	2	white	white	JJ
12350	5186	3	of	of	IN
12350	5186	4	two	two	CD
12350	5186	5	eggs	egg	NNS
12350	5186	6	to	to	IN
12350	5186	7	a	a	DT
12350	5186	8	stiff	stiff	JJ
12350	5186	9	froth	froth	NN
12350	5186	10	,	,	,
12350	5186	11	add	add	VB
12350	5186	12	four	four	CD
12350	5186	13	tablespoons	tablespoon	NNS
12350	5186	14	of	of	IN
12350	5186	15	powdered	powdered	JJ
12350	5186	16	sugar	sugar	NN
12350	5186	17	and	and	CC
12350	5186	18	spread	spread	VBD
12350	5186	19	on	on	IN
12350	5186	20	top	top	NN
12350	5186	21	and	and	CC
12350	5186	22	brown	brown	JJ
12350	5186	23	.	.	.
12350	5187	1	MOCK	MOCK	NNP
12350	5187	2	MINCE	MINCE	NNP
12350	5187	3	PIE	PIE	NNP
12350	5187	4	Pare	Pare	NNP
12350	5187	5	,	,	,
12350	5187	6	core	core	NN
12350	5187	7	,	,	,
12350	5187	8	and	and	CC
12350	5187	9	chop	chop	VB
12350	5187	10	fine	fine	JJ
12350	5187	11	eight	eight	CD
12350	5187	12	tart	tart	JJ
12350	5187	13	apples	apple	NNS
12350	5187	14	.	.	.
12350	5188	1	Add	add	VB
12350	5188	2	one	one	CD
12350	5188	3	cup	cup	NN
12350	5188	4	of	of	IN
12350	5188	5	seedless	seedless	NN
12350	5188	6	raisins	raisin	NNS
12350	5188	7	,	,	,
12350	5188	8	one	one	CD
12350	5188	9	-	-	HYPH
12350	5188	10	half	half	NN
12350	5188	11	cup	cup	NN
12350	5188	12	of	of	IN
12350	5188	13	currants	currant	NNS
12350	5188	14	,	,	,
12350	5188	15	one	one	CD
12350	5188	16	ounce	ounce	NN
12350	5188	17	of	of	IN
12350	5188	18	chopped	chopped	JJ
12350	5188	19	citron	citron	NN
12350	5188	20	,	,	,
12350	5188	21	one	one	CD
12350	5188	22	-	-	HYPH
12350	5188	23	half	half	NN
12350	5188	24	teaspoon	teaspoon	NN
12350	5188	25	each	each	DT
12350	5188	26	of	of	IN
12350	5188	27	cinnamon	cinnamon	NN
12350	5188	28	,	,	,
12350	5188	29	cloves	clove	NNS
12350	5188	30	,	,	,
12350	5188	31	spice	spice	NN
12350	5188	32	and	and	CC
12350	5188	33	mace	mace	NN
12350	5188	34	,	,	,
12350	5188	35	a	a	DT
12350	5188	36	tiny	tiny	JJ
12350	5188	37	bit	bit	NN
12350	5188	38	of	of	IN
12350	5188	39	salt	salt	NN
12350	5188	40	and	and	CC
12350	5188	41	grated	grate	VBD
12350	5188	42	nutmeg	nutmeg	NNP
12350	5188	43	.	.	.
12350	5189	1	Pour	pour	VB
12350	5189	2	over	over	IN
12350	5189	3	whole	whole	JJ
12350	5189	4	one	one	CD
12350	5189	5	tablespoon	tablespoon	NN
12350	5189	6	of	of	IN
12350	5189	7	brandy	brandy	NN
12350	5189	8	,	,	,
12350	5189	9	and	and	CC
12350	5189	10	juice	juice	NN
12350	5189	11	and	and	CC
12350	5189	12	rind	rind	NN
12350	5189	13	of	of	IN
12350	5189	14	one	one	CD
12350	5189	15	lemon	lemon	NN
12350	5189	16	.	.	.
12350	5190	1	Line	line	NN
12350	5190	2	bottom	bottom	NN
12350	5190	3	and	and	CC
12350	5190	4	sides	side	NNS
12350	5190	5	of	of	IN
12350	5190	6	plate	plate	NN
12350	5190	7	with	with	IN
12350	5190	8	crust	crust	NN
12350	5190	9	,	,	,
12350	5190	10	fill	fill	VB
12350	5190	11	in	in	RP
12350	5190	12	with	with	IN
12350	5190	13	mixture	mixture	NN
12350	5190	14	,	,	,
12350	5190	15	and	and	CC
12350	5190	16	put	put	VBD
12350	5190	17	strips	strip	NNS
12350	5190	18	of	of	IN
12350	5190	19	dough	dough	NN
12350	5190	20	across	across	IN
12350	5190	21	.	.	.
12350	5191	1	MINCE	MINCE	NNP
12350	5191	2	PIE	PIE	NNP
12350	5191	3	Boil	Boil	NNP
12350	5191	4	two	two	CD
12350	5191	5	pounds	pound	NNS
12350	5191	6	lean	lean	JJ
12350	5191	7	,	,	,
12350	5191	8	fresh	fresh	JJ
12350	5191	9	beef	beef	NN
12350	5191	10	.	.	.
12350	5192	1	When	when	WRB
12350	5192	2	cold	cold	JJ
12350	5192	3	,	,	,
12350	5192	4	chop	chop	VBP
12350	5192	5	fine	fine	RB
12350	5192	6	.	.	.
12350	5193	1	Add	add	VB
12350	5193	2	one	one	CD
12350	5193	3	-	-	HYPH
12350	5193	4	half	half	NN
12350	5193	5	pound	pound	NN
12350	5193	6	chopped	chop	VBD
12350	5193	7	suet	suet	NN
12350	5193	8	,	,	,
12350	5193	9	shredded	shred	VBD
12350	5193	10	very	very	RB
12350	5193	11	fine	fine	JJ
12350	5193	12	,	,	,
12350	5193	13	and	and	CC
12350	5193	14	all	all	DT
12350	5193	15	gristle	gristle	VBG
12350	5193	16	removed	remove	VBN
12350	5193	17	.	.	.
12350	5194	1	Mix	mix	VB
12350	5194	2	in	in	IN
12350	5194	3	a	a	DT
12350	5194	4	bowl	bowl	NN
12350	5194	5	two	two	CD
12350	5194	6	pounds	pound	NNS
12350	5194	7	of	of	IN
12350	5194	8	seeded	seeded	JJ
12350	5194	9	raisins	raisin	NNS
12350	5194	10	,	,	,
12350	5194	11	two	two	CD
12350	5194	12	pounds	pound	NNS
12350	5194	13	of	of	IN
12350	5194	14	currants	currant	NNS
12350	5194	15	,	,	,
12350	5194	16	one	one	CD
12350	5194	17	-	-	HYPH
12350	5194	18	half	half	NN
12350	5194	19	pound	pound	NN
12350	5194	20	of	of	IN
12350	5194	21	citron	citron	NN
12350	5194	22	,	,	,
12350	5194	23	chopped	chop	VBD
12350	5194	24	very	very	RB
12350	5194	25	fine	fine	JJ
12350	5194	26	.	.	.
12350	5195	1	Two	two	CD
12350	5195	2	tablespoons	tablespoon	NNS
12350	5195	3	of	of	IN
12350	5195	4	cinnamon	cinnamon	NN
12350	5195	5	,	,	,
12350	5195	6	two	two	CD
12350	5195	7	tablespoons	tablespoon	NNS
12350	5195	8	of	of	IN
12350	5195	9	mace	mace	NN
12350	5195	10	,	,	,
12350	5195	11	one	one	CD
12350	5195	12	grated	grate	VBN
12350	5195	13	nutmeg	nutmeg	NNP
12350	5195	14	,	,	,
12350	5195	15	one	one	CD
12350	5195	16	tablespoon	tablespoon	NN
12350	5195	17	of	of	IN
12350	5195	18	cloves	clove	NNS
12350	5195	19	,	,	,
12350	5195	20	allspice	allspice	NN
12350	5195	21	,	,	,
12350	5195	22	and	and	CC
12350	5195	23	salt	salt	NN
12350	5195	24	.	.	.
12350	5196	1	Mix	mix	VB
12350	5196	2	this	this	DT
12350	5196	3	with	with	IN
12350	5196	4	meat	meat	NN
12350	5196	5	and	and	CC
12350	5196	6	suet	suet	NN
12350	5196	7	.	.	.
12350	5197	1	Then	then	RB
12350	5197	2	take	take	VB
12350	5197	3	two	two	CD
12350	5197	4	cups	cup	NNS
12350	5197	5	of	of	IN
12350	5197	6	white	white	JJ
12350	5197	7	wine	wine	NN
12350	5197	8	,	,	,
12350	5197	9	two	two	CD
12350	5197	10	and	and	CC
12350	5197	11	one	one	CD
12350	5197	12	-	-	HYPH
12350	5197	13	half	half	NN
12350	5197	14	pounds	pound	NNS
12350	5197	15	of	of	IN
12350	5197	16	brown	brown	JJ
12350	5197	17	sugar	sugar	NN
12350	5197	18	.	.	.
12350	5198	1	Let	let	VB
12350	5198	2	stand	stand	VB
12350	5198	3	.	.	.
12350	5199	1	Chop	Chop	NNP
12350	5199	2	fine	fine	JJ
12350	5199	3	four	four	CD
12350	5199	4	apples	apple	NNS
12350	5199	5	,	,	,
12350	5199	6	and	and	CC
12350	5199	7	add	add	VB
12350	5199	8	meat	meat	NN
12350	5199	9	to	to	IN
12350	5199	10	fruits	fruit	NNS
12350	5199	11	.	.	.
12350	5200	1	Then	then	RB
12350	5200	2	mix	mix	VB
12350	5200	3	wine	wine	NN
12350	5200	4	with	with	IN
12350	5200	5	whole	whole	JJ
12350	5200	6	,	,	,
12350	5200	7	stir	stir	VB
12350	5200	8	well	well	RB
12350	5200	9	,	,	,
12350	5200	10	and	and	CC
12350	5200	11	put	put	VBD
12350	5200	12	up	up	RP
12350	5200	13	in	in	IN
12350	5200	14	small	small	JJ
12350	5200	15	stone	stone	NN
12350	5200	16	jars	jar	NNS
12350	5200	17	.	.	.
12350	5201	1	This	this	DT
12350	5201	2	will	will	MD
12350	5201	3	keep	keep	VB
12350	5201	4	all	all	DT
12350	5201	5	winter	winter	NN
12350	5201	6	in	in	IN
12350	5201	7	a	a	DT
12350	5201	8	cool	cool	JJ
12350	5201	9	place	place	NN
12350	5201	10	.	.	.
12350	5202	1	Let	let	VB
12350	5202	2	stand	stand	VB
12350	5202	3	at	at	RB
12350	5202	4	least	least	RBS
12350	5202	5	two	two	CD
12350	5202	6	days	day	NNS
12350	5202	7	before	before	IN
12350	5202	8	using	use	VBG
12350	5202	9	.	.	.
12350	5203	1	Line	line	NN
12350	5203	2	pie	pie	NN
12350	5203	3	-	-	HYPH
12350	5203	4	plates	plate	NNS
12350	5203	5	with	with	IN
12350	5203	6	a	a	DT
12350	5203	7	rich	rich	JJ
12350	5203	8	crust	crust	NN
12350	5203	9	,	,	,
12350	5203	10	fill	fill	VB
12350	5203	11	with	with	IN
12350	5203	12	mince	mince	NN
12350	5203	13	meat	meat	NN
12350	5203	14	mixture	mixture	NN
12350	5203	15	,	,	,
12350	5203	16	put	put	VB
12350	5203	17	a	a	DT
12350	5203	18	rich	rich	JJ
12350	5203	19	paste	paste	NN
12350	5203	20	crust	crust	NN
12350	5203	21	on	on	IN
12350	5203	22	top	top	NN
12350	5203	23	,	,	,
12350	5203	24	or	or	CC
12350	5203	25	strips	strip	NNS
12350	5203	26	if	if	IN
12350	5203	27	preferred	prefer	VBN
12350	5203	28	,	,	,
12350	5203	29	prick	prick	VBP
12350	5203	30	slightly	slightly	RB
12350	5203	31	and	and	CC
12350	5203	32	bake	bake	VB
12350	5203	33	.	.	.
12350	5204	1	Serve	serve	VB
12350	5204	2	warm	warm	JJ
12350	5204	3	,	,	,
12350	5204	4	not	not	RB
12350	5204	5	hot	hot	JJ
12350	5204	6	.	.	.
12350	5205	1	PUMPKIN	PUMPKIN	NNP
12350	5205	2	PIE	PIE	NNP
12350	5205	3	Press	Press	NNP
12350	5205	4	through	through	IN
12350	5205	5	a	a	DT
12350	5205	6	sieve	sieve	NN
12350	5205	7	one	one	CD
12350	5205	8	pint	pint	NN
12350	5205	9	of	of	IN
12350	5205	10	stewed	stewed	JJ
12350	5205	11	pumpkin	pumpkin	NN
12350	5205	12	,	,	,
12350	5205	13	add	add	VB
12350	5205	14	four	four	CD
12350	5205	15	eggs	egg	NNS
12350	5205	16	and	and	CC
12350	5205	17	a	a	DT
12350	5205	18	scant	scant	JJ
12350	5205	19	cup	cup	NN
12350	5205	20	of	of	IN
12350	5205	21	sugar	sugar	NN
12350	5205	22	.	.	.
12350	5206	1	Beat	beat	VBP
12350	5206	2	yolks	yolk	NNS
12350	5206	3	and	and	CC
12350	5206	4	sugar	sugar	VB
12350	5206	5	together	together	RB
12350	5206	6	until	until	IN
12350	5206	7	very	very	RB
12350	5206	8	thick	thick	JJ
12350	5206	9	and	and	CC
12350	5206	10	add	add	VBP
12350	5206	11	one	one	CD
12350	5206	12	pint	pint	NN
12350	5206	13	of	of	IN
12350	5206	14	milk	milk	NN
12350	5206	15	to	to	IN
12350	5206	16	the	the	DT
12350	5206	17	beaten	beat	VBN
12350	5206	18	eggs	egg	NNS
12350	5206	19	.	.	.
12350	5207	1	Then	then	RB
12350	5207	2	add	add	VB
12350	5207	3	the	the	DT
12350	5207	4	pressed	pressed	JJ
12350	5207	5	pumpkin	pumpkin	NN
12350	5207	6	,	,	,
12350	5207	7	one	one	CD
12350	5207	8	-	-	HYPH
12350	5207	9	half	half	NN
12350	5207	10	teaspoon	teaspoon	NN
12350	5207	11	of	of	IN
12350	5207	12	cinnamon	cinnamon	NN
12350	5207	13	,	,	,
12350	5207	14	less	less	JJR
12350	5207	15	than	than	IN
12350	5207	16	one	one	CD
12350	5207	17	-	-	HYPH
12350	5207	18	half	half	NN
12350	5207	19	teaspoon	teaspoon	NN
12350	5207	20	of	of	IN
12350	5207	21	mace	mace	NN
12350	5207	22	and	and	CC
12350	5207	23	grated	grate	VBD
12350	5207	24	nutmeg	nutmeg	NNP
12350	5207	25	.	.	.
12350	5208	1	Stir	stir	VB
12350	5208	2	the	the	DT
12350	5208	3	stiffly	stiffly	RB
12350	5208	4	-	-	HYPH
12350	5208	5	beaten	beat	VBN
12350	5208	6	whites	white	NNS
12350	5208	7	in	in	IN
12350	5208	8	last	last	JJ
12350	5208	9	.	.	.
12350	5209	1	Bake	bake	VB
12350	5209	2	in	in	RP
12350	5209	3	a	a	DT
12350	5209	4	very	very	RB
12350	5209	5	rich	rich	JJ
12350	5209	6	crust	crust	NN
12350	5209	7	without	without	IN
12350	5209	8	cover	cover	NN
12350	5209	9	.	.	.
12350	5210	1	GRAPE	GRAPE	NNP
12350	5210	2	PIE	PIE	NNP
12350	5210	3	Squeeze	squeeze	VBP
12350	5210	4	out	out	RP
12350	5210	5	the	the	DT
12350	5210	6	pulps	pulp	NNS
12350	5210	7	and	and	CC
12350	5210	8	put	put	VBD
12350	5210	9	them	-PRON-	PRP
12350	5210	10	in	in	IN
12350	5210	11	one	one	CD
12350	5210	12	vessel	vessel	NN
12350	5210	13	,	,	,
12350	5210	14	the	the	DT
12350	5210	15	skins	skin	NNS
12350	5210	16	into	into	IN
12350	5210	17	another	another	DT
12350	5210	18	.	.	.
12350	5211	1	Then	then	RB
12350	5211	2	simmer	simmer	VB
12350	5211	3	the	the	DT
12350	5211	4	pulp	pulp	NN
12350	5211	5	a	a	DT
12350	5211	6	little	little	JJ
12350	5211	7	and	and	CC
12350	5211	8	press	press	VB
12350	5211	9	it	-PRON-	PRP
12350	5211	10	through	through	IN
12350	5211	11	a	a	DT
12350	5211	12	colander	colander	NN
12350	5211	13	to	to	TO
12350	5211	14	separate	separate	VB
12350	5211	15	the	the	DT
12350	5211	16	seeds	seed	NNS
12350	5211	17	.	.	.
12350	5212	1	Then	then	RB
12350	5212	2	put	put	VB
12350	5212	3	the	the	DT
12350	5212	4	skins	skin	NNS
12350	5212	5	and	and	CC
12350	5212	6	pulps	pulp	NNS
12350	5212	7	together	together	RB
12350	5212	8	and	and	CC
12350	5212	9	they	-PRON-	PRP
12350	5212	10	are	be	VBP
12350	5212	11	ready	ready	JJ
12350	5212	12	for	for	IN
12350	5212	13	the	the	DT
12350	5212	14	pies	pie	NNS
12350	5212	15	.	.	.
12350	5213	1	HUCKLEBERRY	HUCKLEBERRY	NNP
12350	5213	2	PIE	PIE	NNP
12350	5213	3	Line	line	NN
12350	5213	4	a	a	DT
12350	5213	5	pie	pie	NN
12350	5213	6	-	-	HYPH
12350	5213	7	plate	plate	NN
12350	5213	8	with	with	IN
12350	5213	9	rich	rich	JJ
12350	5213	10	pastry	pastry	NN
12350	5213	11	.	.	.
12350	5214	1	Pick	pick	VB
12350	5214	2	,	,	,
12350	5214	3	clean	clean	JJ
12350	5214	4	and	and	CC
12350	5214	5	wash	wash	VB
12350	5214	6	one	one	CD
12350	5214	7	pint	pint	NN
12350	5214	8	of	of	IN
12350	5214	9	huckleberries	huckleberry	NNS
12350	5214	10	,	,	,
12350	5214	11	drain	drain	VB
12350	5214	12	and	and	CC
12350	5214	13	lay	lay	VB
12350	5214	14	them	-PRON-	PRP
12350	5214	15	thickly	thickly	RB
12350	5214	16	on	on	IN
12350	5214	17	the	the	DT
12350	5214	18	crust	crust	NN
12350	5214	19	.	.	.
12350	5215	1	Sprinkle	sprinkle	VB
12350	5215	2	thickly	thickly	RB
12350	5215	3	with	with	IN
12350	5215	4	sugar	sugar	NN
12350	5215	5	,	,	,
12350	5215	6	lightly	lightly	RB
12350	5215	7	with	with	IN
12350	5215	8	cinnamon	cinnamon	NN
12350	5215	9	,	,	,
12350	5215	10	and	and	CC
12350	5215	11	drop	drop	VB
12350	5215	12	bits	bit	NNS
12350	5215	13	of	of	IN
12350	5215	14	butter	butter	NN
12350	5215	15	over	over	IN
12350	5215	16	the	the	DT
12350	5215	17	top	top	NN
12350	5215	18	.	.	.
12350	5216	1	Bake	bake	VB
12350	5216	2	a	a	DT
12350	5216	3	nice	nice	JJ
12350	5216	4	even	even	RB
12350	5216	5	brown	brown	JJ
12350	5216	6	.	.	.
12350	5217	1	PEACH	PEACH	NNP
12350	5217	2	CREAM	cream	NN
12350	5217	3	TARTS	tart	VBZ
12350	5217	4	One	one	CD
12350	5217	5	cup	cup	NN
12350	5217	6	of	of	IN
12350	5217	7	butter	butter	NN
12350	5217	8	,	,	,
12350	5217	9	and	and	CC
12350	5217	10	a	a	DT
12350	5217	11	little	little	JJ
12350	5217	12	salt	salt	NN
12350	5217	13	;	;	:
12350	5217	14	cut	cut	VBD
12350	5217	15	through	through	IN
12350	5217	16	just	just	RB
12350	5217	17	enough	enough	JJ
12350	5217	18	flour	flour	NN
12350	5217	19	to	to	TO
12350	5217	20	thoroughly	thoroughly	RB
12350	5217	21	mix	mix	VB
12350	5217	22	,	,	,
12350	5217	23	a	a	DT
12350	5217	24	cup	cup	NN
12350	5217	25	of	of	IN
12350	5217	26	ice	ice	NN
12350	5217	27	-	-	HYPH
12350	5217	28	water	water	NN
12350	5217	29	,	,	,
12350	5217	30	one	one	CD
12350	5217	31	whole	whole	JJ
12350	5217	32	egg	egg	NN
12350	5217	33	and	and	CC
12350	5217	34	the	the	DT
12350	5217	35	yolks	yolk	NNS
12350	5217	36	of	of	IN
12350	5217	37	two	two	CD
12350	5217	38	eggs	egg	NNS
12350	5217	39	mixed	mix	VBN
12350	5217	40	with	with	IN
12350	5217	41	a	a	DT
12350	5217	42	tablespoon	tablespoon	NN
12350	5217	43	of	of	IN
12350	5217	44	brown	brown	JJ
12350	5217	45	sugar	sugar	NN
12350	5217	46	.	.	.
12350	5218	1	Add	add	VB
12350	5218	2	to	to	IN
12350	5218	3	the	the	DT
12350	5218	4	flour	flour	NN
12350	5218	5	in	in	IN
12350	5218	6	which	which	WDT
12350	5218	7	you	-PRON-	PRP
12350	5218	8	have	have	VBP
12350	5218	9	previously	previously	RB
12350	5218	10	sifted	sift	VBN
12350	5218	11	two	two	CD
12350	5218	12	teaspoons	teaspoon	NNS
12350	5218	13	of	of	IN
12350	5218	14	baking	baking	NN
12350	5218	15	-	-	HYPH
12350	5218	16	powder	powder	NN
12350	5218	17	.	.	.
12350	5219	1	Handle	handle	VB
12350	5219	2	the	the	DT
12350	5219	3	dough	dough	NN
12350	5219	4	as	as	RB
12350	5219	5	little	little	JJ
12350	5219	6	as	as	IN
12350	5219	7	possible	possible	JJ
12350	5219	8	in	in	IN
12350	5219	9	mixing	mix	VBG
12350	5219	10	.	.	.
12350	5220	1	Bake	bake	VB
12350	5220	2	in	in	IN
12350	5220	3	round	round	JJ
12350	5220	4	rings	ring	NNS
12350	5220	5	in	in	IN
12350	5220	6	a	a	DT
12350	5220	7	hot	hot	JJ
12350	5220	8	oven	oven	NN
12350	5220	9	until	until	IN
12350	5220	10	a	a	DT
12350	5220	11	light	light	JJ
12350	5220	12	brown	brown	NN
12350	5220	13	.	.	.
12350	5221	1	When	when	WRB
12350	5221	2	baked	bake	VBN
12350	5221	3	,	,	,
12350	5221	4	sift	sift	VB
12350	5221	5	pulverized	pulverize	VBD
12350	5221	6	sugar	sugar	NN
12350	5221	7	over	over	IN
12350	5221	8	the	the	DT
12350	5221	9	top	top	NN
12350	5221	10	and	and	CC
12350	5221	11	fill	fill	VB
12350	5221	12	the	the	DT
12350	5221	13	hollow	hollow	JJ
12350	5221	14	centre	centre	NN
12350	5221	15	with	with	IN
12350	5221	16	a	a	DT
12350	5221	17	compote	compote	NN
12350	5221	18	of	of	IN
12350	5221	19	peaches	peach	NNS
12350	5221	20	.	.	.
12350	5222	1	Heap	Heap	NNP
12350	5222	2	whipped	whip	VBD
12350	5222	3	cream	cream	NN
12350	5222	4	or	or	CC
12350	5222	5	ice	ice	NN
12350	5222	6	-	-	HYPH
12350	5222	7	cream	cream	NN
12350	5222	8	on	on	IN
12350	5222	9	top	top	NN
12350	5222	10	of	of	IN
12350	5222	11	each	each	DT
12350	5222	12	one	one	NN
12350	5222	13	,	,	,
12350	5222	14	the	the	DT
12350	5222	15	latter	latter	JJ
12350	5222	16	being	be	VBG
12350	5222	17	preferable	preferable	JJ
12350	5222	18	.	.	.
12350	5223	1	MOCK	MOCK	NNP
12350	5223	2	CHERRY	CHERRY	NNP
12350	5223	3	PIE	PIE	NNP
12350	5223	4	Cover	Cover	NNP
12350	5223	5	the	the	DT
12350	5223	6	bottom	bottom	NN
12350	5223	7	of	of	IN
12350	5223	8	pie	pie	NN
12350	5223	9	-	-	HYPH
12350	5223	10	plate	plate	NN
12350	5223	11	with	with	IN
12350	5223	12	rich	rich	JJ
12350	5223	13	crust	crust	NN
12350	5223	14	;	;	:
12350	5223	15	reserve	reserve	VB
12350	5223	16	enough	enough	RB
12350	5223	17	for	for	IN
12350	5223	18	upper	upper	JJ
12350	5223	19	crust	crust	NN
12350	5223	20	.	.	.
12350	5224	1	For	for	IN
12350	5224	2	filling	fill	VBG
12350	5224	3	use	use	NN
12350	5224	4	two	two	CD
12350	5224	5	cups	cup	NNS
12350	5224	6	of	of	IN
12350	5224	7	cranberries	cranberry	NNS
12350	5224	8	,	,	,
12350	5224	9	cut	cut	VBN
12350	5224	10	in	in	IN
12350	5224	11	halves	half	NNS
12350	5224	12	;	;	:
12350	5224	13	one	one	CD
12350	5224	14	cup	cup	NN
12350	5224	15	of	of	IN
12350	5224	16	raisins	raisin	NNS
12350	5224	17	,	,	,
12350	5224	18	cut	cut	VBN
12350	5224	19	in	in	IN
12350	5224	20	pieces	piece	NNS
12350	5224	21	;	;	:
12350	5224	22	two	two	CD
12350	5224	23	cups	cup	NNS
12350	5224	24	of	of	IN
12350	5224	25	sugar	sugar	NN
12350	5224	26	,	,	,
12350	5224	27	butter	butter	VB
12350	5224	28	the	the	DT
12350	5224	29	size	size	NN
12350	5224	30	of	of	IN
12350	5224	31	walnut	walnut	NNP
12350	5224	32	.	.	.
12350	5225	1	Dredge	dredge	NN
12350	5225	2	with	with	IN
12350	5225	3	flour	flour	NN
12350	5225	4	,	,	,
12350	5225	5	sprinkle	sprinkle	VB
12350	5225	6	with	with	IN
12350	5225	7	water	water	NN
12350	5225	8	.	.	.
12350	5226	1	Bake	bake	VB
12350	5226	2	thirty	thirty	CD
12350	5226	3	minutes	minute	NNS
12350	5226	4	in	in	IN
12350	5226	5	a	a	DT
12350	5226	6	moderate	moderate	JJ
12350	5226	7	oven	oven	NN
12350	5226	8	.	.	.
12350	5227	1	PEACH	PEACH	NNP
12350	5227	2	CREAM	cream	NN
12350	5227	3	PIE	pie	NN
12350	5227	4	Line	line	NN
12350	5227	5	a	a	DT
12350	5227	6	pie	pie	NN
12350	5227	7	-	-	HYPH
12350	5227	8	plate	plate	NN
12350	5227	9	with	with	IN
12350	5227	10	a	a	DT
12350	5227	11	rich	rich	JJ
12350	5227	12	crust	crust	NN
12350	5227	13	and	and	CC
12350	5227	14	bake	bake	NN
12350	5227	15	,	,	,
12350	5227	16	then	then	RB
12350	5227	17	fill	fill	VB
12350	5227	18	with	with	IN
12350	5227	19	a	a	DT
12350	5227	20	layer	layer	NN
12350	5227	21	of	of	IN
12350	5227	22	sweetened	sweeten	VBN
12350	5227	23	grated	grate	VBN
12350	5227	24	peaches	peach	NNS
12350	5227	25	which	which	WDT
12350	5227	26	have	have	VBP
12350	5227	27	had	have	VBN
12350	5227	28	a	a	DT
12350	5227	29	few	few	JJ
12350	5227	30	pounded	pound	VBN
12350	5227	31	peach	peach	JJ
12350	5227	32	kernels	kernel	NNS
12350	5227	33	added	add	VBN
12350	5227	34	to	to	IN
12350	5227	35	them	-PRON-	PRP
12350	5227	36	.	.	.
12350	5228	1	Whip	whip	VB
12350	5228	2	one	one	CD
12350	5228	3	cup	cup	NN
12350	5228	4	of	of	IN
12350	5228	5	rich	rich	JJ
12350	5228	6	cream	cream	NN
12350	5228	7	,	,	,
12350	5228	8	sweeten	sweeten	VB
12350	5228	9	and	and	CC
12350	5228	10	flavor	flavor	NN
12350	5228	11	and	and	CC
12350	5228	12	spread	spread	VBD
12350	5228	13	over	over	IN
12350	5228	14	the	the	DT
12350	5228	15	peaches	peach	NNS
12350	5228	16	.	.	.
12350	5229	1	Set	Set	VBN
12350	5229	2	in	in	IN
12350	5229	3	ice	ice	NN
12350	5229	4	-	-	HYPH
12350	5229	5	chest	chest	NN
12350	5229	6	until	until	IN
12350	5229	7	wanted	want	VBN
12350	5229	8	.	.	.
12350	5230	1	PEACH	PEACH	NNP
12350	5230	2	PIE	PIE	NNP
12350	5230	3	,	,	,
12350	5230	4	No	no	UH
12350	5230	5	.	.	.
12350	5231	1	1	1	LS
12350	5231	2	Line	line	NN
12350	5231	3	a	a	DT
12350	5231	4	pie	pie	NN
12350	5231	5	-	-	HYPH
12350	5231	6	plate	plate	NN
12350	5231	7	with	with	IN
12350	5231	8	a	a	DT
12350	5231	9	rich	rich	JJ
12350	5231	10	pie	pie	NN
12350	5231	11	-	-	HYPH
12350	5231	12	crust	crust	NN
12350	5231	13	,	,	,
12350	5231	14	cover	cover	VB
12350	5231	15	thickly	thickly	RB
12350	5231	16	with	with	IN
12350	5231	17	peaches	peach	NNS
12350	5231	18	that	that	WDT
12350	5231	19	have	have	VBP
12350	5231	20	been	be	VBN
12350	5231	21	pared	pare	VBN
12350	5231	22	and	and	CC
12350	5231	23	sliced	slice	VBN
12350	5231	24	fine	fine	JJ
12350	5231	25	(	(	-LRB-
12350	5231	26	canned	canned	JJ
12350	5231	27	peaches	peach	NNS
12350	5231	28	may	may	MD
12350	5231	29	be	be	VB
12350	5231	30	used	use	VBN
12350	5231	31	when	when	WRB
12350	5231	32	others	other	NNS
12350	5231	33	are	be	VBP
12350	5231	34	not	not	RB
12350	5231	35	to	to	TO
12350	5231	36	be	be	VB
12350	5231	37	had	have	VBN
12350	5231	38	)	)	-RRB-
12350	5231	39	,	,	,
12350	5231	40	adding	add	VBG
12350	5231	41	;	;	:
12350	5231	42	sugar	sugar	NN
12350	5231	43	and	and	CC
12350	5231	44	cover	cover	VB
12350	5231	45	with	with	IN
12350	5231	46	strips	strip	NNS
12350	5231	47	of	of	IN
12350	5231	48	dough	dough	NN
12350	5231	49	;	;	:
12350	5231	50	bake	bake	VB
12350	5231	51	quickly	quickly	RB
12350	5231	52	.	.	.
12350	5232	1	PEACH	PEACH	NNP
12350	5232	2	PIE	PIE	NNP
12350	5232	3	,	,	,
12350	5232	4	No	no	UH
12350	5232	5	.	.	.
12350	5233	1	2	2	CD
12350	5233	2	Pare	Pare	NNP
12350	5233	3	,	,	,
12350	5233	4	stone	stone	NN
12350	5233	5	,	,	,
12350	5233	6	and	and	CC
12350	5233	7	slice	slice	VB
12350	5233	8	the	the	DT
12350	5233	9	peaches	peach	NNS
12350	5233	10	.	.	.
12350	5234	1	Line	line	VB
12350	5234	2	a	a	DT
12350	5234	3	deep	deep	JJ
12350	5234	4	pie	pie	NN
12350	5234	5	-	-	HYPH
12350	5234	6	plate	plate	NN
12350	5234	7	with	with	IN
12350	5234	8	a	a	DT
12350	5234	9	rich	rich	JJ
12350	5234	10	paste	paste	NN
12350	5234	11	,	,	,
12350	5234	12	sprinkle	sprinkle	VB
12350	5234	13	a	a	DT
12350	5234	14	little	little	JJ
12350	5234	15	flour	flour	NN
12350	5234	16	over	over	IN
12350	5234	17	the	the	DT
12350	5234	18	bottom	bottom	JJ
12350	5234	19	crust	crust	NN
12350	5234	20	and	and	CC
12350	5234	21	lay	lie	VBD
12350	5234	22	in	in	IN
12350	5234	23	your	-PRON-	PRP$
12350	5234	24	fruit	fruit	NN
12350	5234	25	,	,	,
12350	5234	26	sprinkle	sprinkle	VB
12350	5234	27	sugar	sugar	NN
12350	5234	28	liberally	liberally	RB
12350	5234	29	over	over	IN
12350	5234	30	them	-PRON-	PRP
12350	5234	31	in	in	IN
12350	5234	32	proportion	proportion	NN
12350	5234	33	to	to	IN
12350	5234	34	their	-PRON-	PRP$
12350	5234	35	sweetness	sweetness	NN
12350	5234	36	.	.	.
12350	5235	1	Add	add	VB
12350	5235	2	a	a	DT
12350	5235	3	few	few	JJ
12350	5235	4	peach	peach	JJ
12350	5235	5	kernels	kernel	NNS
12350	5235	6	,	,	,
12350	5235	7	pounded	pound	VBD
12350	5235	8	fine	fine	JJ
12350	5235	9	,	,	,
12350	5235	10	to	to	IN
12350	5235	11	each	each	DT
12350	5235	12	pie	pie	NN
12350	5235	13	and	and	CC
12350	5235	14	bake	bake	VB
12350	5235	15	with	with	IN
12350	5235	16	crossbars	crossbar	NNS
12350	5235	17	of	of	IN
12350	5235	18	paste	paste	NN
12350	5235	19	across	across	IN
12350	5235	20	the	the	DT
12350	5235	21	top	top	NN
12350	5235	22	.	.	.
12350	5236	1	If	if	IN
12350	5236	2	you	-PRON-	PRP
12350	5236	3	want	want	VBP
12350	5236	4	it	-PRON-	PRP
12350	5236	5	extra	extra	JJ
12350	5236	6	fine	fine	JJ
12350	5236	7	,	,	,
12350	5236	8	with	with	IN
12350	5236	9	the	the	DT
12350	5236	10	whites	white	NNS
12350	5236	11	of	of	IN
12350	5236	12	three	three	CD
12350	5236	13	eggs	egg	NNS
12350	5236	14	to	to	IN
12350	5236	15	a	a	DT
12350	5236	16	stiff	stiff	JJ
12350	5236	17	froth	froth	NN
12350	5236	18	and	and	CC
12350	5236	19	sweeten	sweeten	VBD
12350	5236	20	with	with	IN
12350	5236	21	about	about	RB
12350	5236	22	four	four	CD
12350	5236	23	tablespoons	tablespoon	NNS
12350	5236	24	of	of	IN
12350	5236	25	pulverized	pulverize	VBN
12350	5236	26	sugar	sugar	NN
12350	5236	27	,	,	,
12350	5236	28	adding	add	VBG
12350	5236	29	one	one	CD
12350	5236	30	-	-	HYPH
12350	5236	31	fourth	fourth	NN
12350	5236	32	of	of	IN
12350	5236	33	a	a	DT
12350	5236	34	teaspoon	teaspoon	NN
12350	5236	35	of	of	IN
12350	5236	36	cream	cream	NN
12350	5236	37	tartar	tartar	NN
12350	5236	38	,	,	,
12350	5236	39	spread	spread	VBN
12350	5236	40	over	over	IN
12350	5236	41	the	the	DT
12350	5236	42	pie	pie	NN
12350	5236	43	and	and	CC
12350	5236	44	return	return	VB
12350	5236	45	to	to	IN
12350	5236	46	the	the	DT
12350	5236	47	oven	oven	NN
12350	5236	48	until	until	IN
12350	5236	49	the	the	DT
12350	5236	50	meringue	meringue	NN
12350	5236	51	is	be	VBZ
12350	5236	52	set	set	VBN
12350	5236	53	.	.	.
12350	5237	1	Eat	eat	VB
12350	5237	2	cold	cold	NN
12350	5237	3	.	.	.
12350	5238	1	PINEAPPLE	PINEAPPLE	NNP
12350	5238	2	PIE	PIE	NNP
12350	5238	3	,	,	,
12350	5238	4	No	no	UH
12350	5238	5	.	.	.
12350	5239	1	1	1	LS
12350	5239	2	Line	line	NN
12350	5239	3	your	-PRON-	PRP$
12350	5239	4	pie	pie	NN
12350	5239	5	-	-	HYPH
12350	5239	6	plate	plate	NN
12350	5239	7	with	with	IN
12350	5239	8	a	a	DT
12350	5239	9	rich	rich	JJ
12350	5239	10	paste	paste	NN
12350	5239	11	,	,	,
12350	5239	12	slice	slice	NN
12350	5239	13	pineapples	pineapple	NNS
12350	5239	14	as	as	RB
12350	5239	15	thin	thin	JJ
12350	5239	16	as	as	IN
12350	5239	17	possible	possible	JJ
12350	5239	18	,	,	,
12350	5239	19	sprinkle	sprinkle	VB
12350	5239	20	sugar	sugar	NN
12350	5239	21	over	over	IN
12350	5239	22	them	-PRON-	PRP
12350	5239	23	abundantly	abundantly	RB
12350	5239	24	and	and	CC
12350	5239	25	put	put	VB
12350	5239	26	flakes	flake	NNS
12350	5239	27	of	of	IN
12350	5239	28	sugar	sugar	NN
12350	5239	29	here	here	RB
12350	5239	30	and	and	CC
12350	5239	31	there	there	RB
12350	5239	32	.	.	.
12350	5240	1	Cover	cover	NN
12350	5240	2	and	and	CC
12350	5240	3	bake	bake	NN
12350	5240	4	.	.	.
12350	5241	1	You	-PRON-	PRP
12350	5241	2	may	may	MD
12350	5241	3	make	make	VB
12350	5241	4	pineapple	pineapple	NN
12350	5241	5	pies	pie	NNS
12350	5241	6	according	accord	VBG
12350	5241	7	to	to	IN
12350	5241	8	any	any	DT
12350	5241	9	of	of	IN
12350	5241	10	the	the	DT
12350	5241	11	plain	plain	JJ
12350	5241	12	apple	apple	NN
12350	5241	13	pie	pie	NN
12350	5241	14	recipes	recipe	NNS
12350	5241	15	.	.	.
12350	5242	1	PINEAPPLE	PINEAPPLE	NNP
12350	5242	2	PIE	PIE	NNP
12350	5242	3	,	,	,
12350	5242	4	No	no	UH
12350	5242	5	.	.	.
12350	5243	1	2	2	CD
12350	5243	2	Pare	Pare	NNP
12350	5243	3	and	and	CC
12350	5243	4	core	core	VB
12350	5243	5	the	the	DT
12350	5243	6	pineapple	pineapple	NN
12350	5243	7	and	and	CC
12350	5243	8	cut	cut	VBD
12350	5243	9	into	into	IN
12350	5243	10	small	small	JJ
12350	5243	11	slices	slice	NNS
12350	5243	12	and	and	CC
12350	5243	13	sprinkle	sprinkle	VBP
12350	5243	14	abundantly	abundantly	RB
12350	5243	15	with	with	IN
12350	5243	16	sugar	sugar	NN
12350	5243	17	and	and	CC
12350	5243	18	set	set	VBD
12350	5243	19	it	-PRON-	PRP
12350	5243	20	away	away	RB
12350	5243	21	in	in	IN
12350	5243	22	a	a	DT
12350	5243	23	covered	covered	JJ
12350	5243	24	dish	dish	NN
12350	5243	25	to	to	TO
12350	5243	26	draw	draw	VB
12350	5243	27	enough	enough	JJ
12350	5243	28	juice	juice	NN
12350	5243	29	to	to	TO
12350	5243	30	stew	stew	VB
12350	5243	31	the	the	DT
12350	5243	32	pineapple	pineapple	NN
12350	5243	33	in	in	IN
12350	5243	34	.	.	.
12350	5244	1	Bake	bake	VB
12350	5244	2	two	two	CD
12350	5244	3	shells	shell	NNS
12350	5244	4	on	on	IN
12350	5244	5	perforated	perforated	JJ
12350	5244	6	pie	pie	NN
12350	5244	7	-	-	HYPH
12350	5244	8	plates	plate	NNS
12350	5244	9	of	of	IN
12350	5244	10	a	a	DT
12350	5244	11	rich	rich	JJ
12350	5244	12	pie	pie	NN
12350	5244	13	dough	dough	NN
12350	5244	14	.	.	.
12350	5245	1	When	when	WRB
12350	5245	2	the	the	DT
12350	5245	3	pineapple	pineapple	NN
12350	5245	4	is	be	VBZ
12350	5245	5	stewed	stew	VBN
12350	5245	6	soft	soft	JJ
12350	5245	7	enough	enough	RB
12350	5245	8	to	to	IN
12350	5245	9	mash	mash	NN
12350	5245	10	,	,	,
12350	5245	11	mash	mash	NN
12350	5245	12	it	-PRON-	PRP
12350	5245	13	and	and	CC
12350	5245	14	set	set	VBD
12350	5245	15	it	-PRON-	PRP
12350	5245	16	away	away	RB
12350	5245	17	to	to	IN
12350	5245	18	cool	cool	JJ
12350	5245	19	.	.	.
12350	5246	1	When	when	WRB
12350	5246	2	the	the	DT
12350	5246	3	crust	crust	NN
12350	5246	4	is	be	VBZ
12350	5246	5	baked	baked	JJ
12350	5246	6	and	and	CC
12350	5246	7	cool	cool	JJ
12350	5246	8	whip	whip	NN
12350	5246	9	half	half	PDT
12350	5246	10	a	a	DT
12350	5246	11	pint	pint	NN
12350	5246	12	of	of	IN
12350	5246	13	sweet	sweet	JJ
12350	5246	14	cream	cream	NN
12350	5246	15	and	and	CC
12350	5246	16	mix	mix	VB
12350	5246	17	with	with	IN
12350	5246	18	the	the	DT
12350	5246	19	pineapple	pineapple	NN
12350	5246	20	and	and	CC
12350	5246	21	fill	fill	VB
12350	5246	22	in	in	RP
12350	5246	23	the	the	DT
12350	5246	24	baked	bake	VBN
12350	5246	25	shell	shell	NN
12350	5246	26	.	.	.
12350	5247	1	PRUNE	PRUNE	NNP
12350	5247	2	AND	and	CC
12350	5247	3	RAISIN	RAISIN	NNP
12350	5247	4	PIE	PIE	NNP
12350	5247	5	Use	use	VB
12350	5247	6	one	one	CD
12350	5247	7	-	-	HYPH
12350	5247	8	half	half	NN
12350	5247	9	pound	pound	NN
12350	5247	10	of	of	IN
12350	5247	11	prunes	prune	NNS
12350	5247	12	,	,	,
12350	5247	13	cooked	cook	VBN
12350	5247	14	until	until	IN
12350	5247	15	soft	soft	JJ
12350	5247	16	enough	enough	RB
12350	5247	17	to	to	TO
12350	5247	18	remove	remove	VB
12350	5247	19	the	the	DT
12350	5247	20	stones	stone	NNS
12350	5247	21	.	.	.
12350	5248	1	Mash	mash	NN
12350	5248	2	with	with	IN
12350	5248	3	a	a	DT
12350	5248	4	fork	fork	NN
12350	5248	5	and	and	CC
12350	5248	6	add	add	VB
12350	5248	7	the	the	DT
12350	5248	8	juice	juice	NN
12350	5248	9	in	in	IN
12350	5248	10	which	which	WDT
12350	5248	11	they	-PRON-	PRP
12350	5248	12	have	have	VBP
12350	5248	13	been	be	VBN
12350	5248	14	cooked	cook	VBN
12350	5248	15	;	;	:
12350	5248	16	one	one	CD
12350	5248	17	-	-	HYPH
12350	5248	18	half	half	NN
12350	5248	19	cup	cup	NN
12350	5248	20	of	of	IN
12350	5248	21	raisins	raisin	NNS
12350	5248	22	,	,	,
12350	5248	23	cooked	cook	VBN
12350	5248	24	in	in	IN
12350	5248	25	a	a	DT
12350	5248	26	little	little	JJ
12350	5248	27	water	water	NN
12350	5248	28	for	for	IN
12350	5248	29	a	a	DT
12350	5248	30	few	few	JJ
12350	5248	31	minutes	minute	NNS
12350	5248	32	until	until	IN
12350	5248	33	soft	soft	JJ
12350	5248	34	;	;	:
12350	5248	35	add	add	VB
12350	5248	36	to	to	IN
12350	5248	37	the	the	DT
12350	5248	38	prune	prune	JJ
12350	5248	39	mixture	mixture	NN
12350	5248	40	with	with	IN
12350	5248	41	one	one	CD
12350	5248	42	-	-	HYPH
12350	5248	43	half	half	NN
12350	5248	44	cup	cup	NN
12350	5248	45	of	of	IN
12350	5248	46	sugar	sugar	NN
12350	5248	47	;	;	:
12350	5248	48	a	a	DT
12350	5248	49	little	little	JJ
12350	5248	50	ground	ground	NN
12350	5248	51	clove	clove	NN
12350	5248	52	or	or	CC
12350	5248	53	lemon	lemon	NN
12350	5248	54	juice	juice	NN
12350	5248	55	improves	improve	VBZ
12350	5248	56	the	the	DT
12350	5248	57	flavor	flavor	NN
12350	5248	58	.	.	.
12350	5249	1	Bake	bake	VB
12350	5249	2	with	with	IN
12350	5249	3	two	two	CD
12350	5249	4	crusts	crust	NNS
12350	5249	5	.	.	.
12350	5250	1	PRUNE	PRUNE	NNP
12350	5250	2	PIE	PIE	NNP
12350	5250	3	Make	make	VBP
12350	5250	4	a	a	DT
12350	5250	5	rich	rich	JJ
12350	5250	6	pie	pie	NN
12350	5250	7	paste	paste	NN
12350	5250	8	.	.	.
12350	5251	1	After	after	IN
12350	5251	2	the	the	DT
12350	5251	3	paste	paste	NN
12350	5251	4	is	be	VBZ
12350	5251	5	rolled	roll	VBN
12350	5251	6	out	out	RP
12350	5251	7	thin	thin	JJ
12350	5251	8	and	and	CC
12350	5251	9	the	the	DT
12350	5251	10	pie	pie	NN
12350	5251	11	-	-	HYPH
12350	5251	12	plate	plate	NN
12350	5251	13	lined	line	VBN
12350	5251	14	with	with	IN
12350	5251	15	it	-PRON-	PRP
12350	5251	16	,	,	,
12350	5251	17	put	put	VBN
12350	5251	18	in	in	RP
12350	5251	19	a	a	DT
12350	5251	20	layer	layer	NN
12350	5251	21	of	of	IN
12350	5251	22	prunes	prune	NNS
12350	5251	23	that	that	WDT
12350	5251	24	have	have	VBP
12350	5251	25	been	be	VBN
12350	5251	26	stewed	stew	VBN
12350	5251	27	the	the	DT
12350	5251	28	day	day	NN
12350	5251	29	before	before	RB
12350	5251	30	,	,	,
12350	5251	31	with	with	IN
12350	5251	32	the	the	DT
12350	5251	33	addition	addition	NN
12350	5251	34	of	of	IN
12350	5251	35	several	several	JJ
12350	5251	36	slices	slice	NNS
12350	5251	37	of	of	IN
12350	5251	38	lemon	lemon	NN
12350	5251	39	and	and	CC
12350	5251	40	no	no	DT
12350	5251	41	sugar	sugar	NN
12350	5251	42	.	.	.
12350	5252	1	Split	split	VB
12350	5252	2	the	the	DT
12350	5252	3	prunes	prune	NNS
12350	5252	4	in	in	IN
12350	5252	5	halves	half	NNS
12350	5252	6	and	and	CC
12350	5252	7	remove	remove	VB
12350	5252	8	the	the	DT
12350	5252	9	pits	pit	NNS
12350	5252	10	before	before	IN
12350	5252	11	laying	lay	VBG
12350	5252	12	them	-PRON-	PRP
12350	5252	13	on	on	IN
12350	5252	14	the	the	DT
12350	5252	15	pie	pie	NN
12350	5252	16	crust	crust	NN
12350	5252	17	.	.	.
12350	5253	1	After	after	IN
12350	5253	2	the	the	DT
12350	5253	3	first	first	JJ
12350	5253	4	layer	layer	NN
12350	5253	5	is	be	VBZ
12350	5253	6	in	in	IN
12350	5253	7	sprinkle	sprinkle	VB
12350	5253	8	it	-PRON-	PRP
12350	5253	9	well	well	RB
12350	5253	10	with	with	IN
12350	5253	11	sugar	sugar	NN
12350	5253	12	,	,	,
12350	5253	13	then	then	RB
12350	5253	14	pour	pour	VB
12350	5253	15	over	over	IN
12350	5253	16	the	the	DT
12350	5253	17	sugar	sugar	NN
12350	5253	18	three	three	CD
12350	5253	19	or	or	CC
12350	5253	20	four	four	CD
12350	5253	21	tablespoons	tablespoon	NNS
12350	5253	22	of	of	IN
12350	5253	23	the	the	DT
12350	5253	24	prune	prune	NNP
12350	5253	25	juice	juice	NN
12350	5253	26	and	and	CC
12350	5253	27	dust	dust	VB
12350	5253	28	the	the	DT
12350	5253	29	surface	surface	NN
12350	5253	30	lightly	lightly	RB
12350	5253	31	with	with	IN
12350	5253	32	flour	flour	NN
12350	5253	33	.	.	.
12350	5254	1	Repeat	repeat	VB
12350	5254	2	this	this	DT
12350	5254	3	process	process	NN
12350	5254	4	till	till	IN
12350	5254	5	there	there	EX
12350	5254	6	are	be	VBP
12350	5254	7	three	three	CD
12350	5254	8	layers	layer	NNS
12350	5254	9	,	,	,
12350	5254	10	then	then	RB
12350	5254	11	cut	cut	VB
12350	5254	12	enough	enough	JJ
12350	5254	13	of	of	IN
12350	5254	14	the	the	DT
12350	5254	15	paste	paste	NN
12350	5254	16	in	in	IN
12350	5254	17	strips	strip	NNS
12350	5254	18	to	to	TO
12350	5254	19	cover	cover	VB
12350	5254	20	the	the	DT
12350	5254	21	top	top	NN
12350	5254	22	of	of	IN
12350	5254	23	the	the	DT
12350	5254	24	fruit	fruit	NN
12350	5254	25	with	with	IN
12350	5254	26	a	a	DT
12350	5254	27	lattice	lattice	NN
12350	5254	28	crust	crust	NN
12350	5254	29	and	and	CC
12350	5254	30	bake	bake	VB
12350	5254	31	the	the	DT
12350	5254	32	pie	pie	NN
12350	5254	33	in	in	IN
12350	5254	34	a	a	DT
12350	5254	35	rather	rather	RB
12350	5254	36	quick	quick	JJ
12350	5254	37	oven	oven	NN
12350	5254	38	.	.	.
12350	5255	1	Few	few	JJ
12350	5255	2	pies	pie	NNS
12350	5255	3	can	can	MD
12350	5255	4	excel	excel	VB
12350	5255	5	this	this	DT
12350	5255	6	in	in	IN
12350	5255	7	daintiness	daintiness	NN
12350	5255	8	of	of	IN
12350	5255	9	flavor	flavor	NN
12350	5255	10	.	.	.
12350	5256	1	PLUM	PLUM	NNP
12350	5256	2	PIE	PIE	NNP
12350	5256	3	Select	select	VB
12350	5256	4	large	large	JJ
12350	5256	5	purple	purple	JJ
12350	5256	6	plums	plum	NNS
12350	5256	7	,	,	,
12350	5256	8	about	about	IN
12350	5256	9	fifteen	fifteen	CD
12350	5256	10	plums	plum	NNS
12350	5256	11	for	for	IN
12350	5256	12	a	a	DT
12350	5256	13	good	good	JJ
12350	5256	14	-	-	HYPH
12350	5256	15	sized	sized	JJ
12350	5256	16	pie	pie	NN
12350	5256	17	;	;	:
12350	5256	18	cut	cut	VBD
12350	5256	19	them	-PRON-	PRP
12350	5256	20	in	in	IN
12350	5256	21	halves	half	NNS
12350	5256	22	,	,	,
12350	5256	23	remove	remove	VB
12350	5256	24	the	the	DT
12350	5256	25	kernels	kernel	NNS
12350	5256	26	and	and	CC
12350	5256	27	dip	dip	VB
12350	5256	28	each	each	DT
12350	5256	29	half	half	NN
12350	5256	30	in	in	IN
12350	5256	31	flour	flour	NN
12350	5256	32	.	.	.
12350	5257	1	Line	line	VB
12350	5257	2	your	-PRON-	PRP$
12350	5257	3	pie	pie	NN
12350	5257	4	-	-	HYPH
12350	5257	5	tin	tin	NN
12350	5257	6	with	with	IN
12350	5257	7	a	a	DT
12350	5257	8	rich	rich	JJ
12350	5257	9	paste	paste	NN
12350	5257	10	and	and	CC
12350	5257	11	lay	lie	VBD
12350	5257	12	in	in	IN
12350	5257	13	the	the	DT
12350	5257	14	plums	plum	NNS
12350	5257	15	,	,	,
12350	5257	16	close	close	VB
12350	5257	17	together	together	RB
12350	5257	18	,	,	,
12350	5257	19	and	and	CC
12350	5257	20	sprinkle	sprinkle	VBP
12350	5257	21	thickly	thickly	RB
12350	5257	22	with	with	IN
12350	5257	23	a	a	DT
12350	5257	24	whole	whole	JJ
12350	5257	25	cup	cup	NN
12350	5257	26	of	of	IN
12350	5257	27	sugar	sugar	NN
12350	5257	28	.	.	.
12350	5258	1	Lay	Lay	NNP
12350	5258	2	strips	strip	NNS
12350	5258	3	of	of	IN
12350	5258	4	paste	paste	NN
12350	5258	5	across	across	IN
12350	5258	6	the	the	DT
12350	5258	7	top	top	NN
12350	5258	8	,	,	,
12350	5258	9	into	into	IN
12350	5258	10	bars	bar	NNS
12350	5258	11	,	,	,
12350	5258	12	also	also	RB
12350	5258	13	a	a	DT
12350	5258	14	strip	strip	NN
12350	5258	15	around	around	IN
12350	5258	16	the	the	DT
12350	5258	17	rim	rim	NN
12350	5258	18	,	,	,
12350	5258	19	and	and	CC
12350	5258	20	press	press	VB
12350	5258	21	all	all	RB
12350	5258	22	around	around	IN
12350	5258	23	the	the	DT
12350	5258	24	edge	edge	NN
12350	5258	25	with	with	IN
12350	5258	26	a	a	DT
12350	5258	27	pointed	pointed	JJ
12350	5258	28	knife	knife	NN
12350	5258	29	or	or	CC
12350	5258	30	fork	fork	NN
12350	5258	31	,	,	,
12350	5258	32	which	which	WDT
12350	5258	33	will	will	MD
12350	5258	34	make	make	VB
12350	5258	35	a	a	DT
12350	5258	36	fancy	fancy	JJ
12350	5258	37	border	border	NN
12350	5258	38	.	.	.
12350	5259	1	Sift	Sift	NNP
12350	5259	2	powdered	powder	VBD
12350	5259	3	sugar	sugar	NN
12350	5259	4	on	on	IN
12350	5259	5	top	top	NN
12350	5259	6	.	.	.
12350	5260	1	Damson	Damson	NNP
12350	5260	2	pie	pie	NN
12350	5260	3	is	be	VBZ
12350	5260	4	made	make	VBN
12350	5260	5	in	in	IN
12350	5260	6	the	the	DT
12350	5260	7	same	same	JJ
12350	5260	8	way	way	NN
12350	5260	9	.	.	.
12350	5261	1	Eat	eat	VB
12350	5261	2	cold	cold	NN
12350	5261	3	.	.	.
12350	5262	1	RHUBARB	RHUBARB	NNP
12350	5262	2	PIE	PIE	NNP
12350	5262	3	Make	make	VBP
12350	5262	4	a	a	DT
12350	5262	5	very	very	RB
12350	5262	6	rich	rich	JJ
12350	5262	7	crust	crust	NN
12350	5262	8	,	,	,
12350	5262	9	and	and	CC
12350	5262	10	over	over	IN
12350	5262	11	the	the	DT
12350	5262	12	bottom	bottom	JJ
12350	5262	13	layer	layer	NN
12350	5262	14	sprinkle	sprinkle	VBP
12350	5262	15	a	a	DT
12350	5262	16	large	large	JJ
12350	5262	17	tablespoon	tablespoon	NN
12350	5262	18	of	of	IN
12350	5262	19	sugar	sugar	NN
12350	5262	20	and	and	CC
12350	5262	21	a	a	DT
12350	5262	22	good	good	JJ
12350	5262	23	teaspoon	teaspoon	NN
12350	5262	24	of	of	IN
12350	5262	25	flour	flour	NN
12350	5262	26	.	.	.
12350	5263	1	Fill	fill	VB
12350	5263	2	half	half	RB
12350	5263	3	-	-	HYPH
12350	5263	4	full	full	JJ
12350	5263	5	of	of	IN
12350	5263	6	rhubarb	rhubarb	NN
12350	5263	7	that	that	WDT
12350	5263	8	has	have	VBZ
12350	5263	9	been	be	VBN
12350	5263	10	cut	cut	VBN
12350	5263	11	up	up	RP
12350	5263	12	,	,	,
12350	5263	13	scatter	scatter	NN
12350	5263	14	in	in	IN
12350	5263	15	one	one	CD
12350	5263	16	-	-	HYPH
12350	5263	17	fourth	fourth	NN
12350	5263	18	cup	cup	NN
12350	5263	19	of	of	IN
12350	5263	20	strawberries	strawberry	NNS
12350	5263	21	or	or	CC
12350	5263	22	raspberries	raspberry	NNS
12350	5263	23	,	,	,
12350	5263	24	sprinkle	sprinkle	VB
12350	5263	25	with	with	IN
12350	5263	26	more	more	JJR
12350	5263	27	sugar	sugar	NN
12350	5263	28	and	and	CC
12350	5263	29	flour	flour	NN
12350	5263	30	,	,	,
12350	5263	31	and	and	CC
12350	5263	32	then	then	RB
12350	5263	33	proceed	proceed	VB
12350	5263	34	as	as	IN
12350	5263	35	before	before	RB
12350	5263	36	.	.	.
12350	5264	1	Over	over	IN
12350	5264	2	the	the	DT
12350	5264	3	top	top	JJ
12350	5264	4	dot	dot	NN
12350	5264	5	bits	bit	NNS
12350	5264	6	of	of	IN
12350	5264	7	butter	butter	NN
12350	5264	8	and	and	CC
12350	5264	9	another	another	DT
12350	5264	10	dusting	dusting	NN
12350	5264	11	of	of	IN
12350	5264	12	flour	flour	NN
12350	5264	13	.	.	.
12350	5265	1	Use	use	VB
12350	5265	2	a	a	DT
12350	5265	3	good	good	JJ
12350	5265	4	cup	cup	NN
12350	5265	5	of	of	IN
12350	5265	6	sugar	sugar	NN
12350	5265	7	to	to	IN
12350	5265	8	a	a	DT
12350	5265	9	pie	pie	NN
12350	5265	10	.	.	.
12350	5266	1	Pinch	pinch	VB
12350	5266	2	the	the	DT
12350	5266	3	crusts	crust	NNS
12350	5266	4	together	together	RB
12350	5266	5	well	well	RB
12350	5266	6	after	after	IN
12350	5266	7	wetting	wet	VBG
12350	5266	8	them	-PRON-	PRP
12350	5266	9	,	,	,
12350	5266	10	to	to	TO
12350	5266	11	prevent	prevent	VB
12350	5266	12	the	the	DT
12350	5266	13	juice	juice	NN
12350	5266	14	,	,	,
12350	5266	15	which	which	WDT
12350	5266	16	should	should	MD
12350	5266	17	be	be	VB
12350	5266	18	so	so	RB
12350	5266	19	thick	thick	JJ
12350	5266	20	that	that	IN
12350	5266	21	it	-PRON-	PRP
12350	5266	22	does	do	VBZ
12350	5266	23	not	not	RB
12350	5266	24	soak	soak	VB
12350	5266	25	through	through	IN
12350	5266	26	the	the	DT
12350	5266	27	lower	low	JJR
12350	5266	28	crust	crust	NN
12350	5266	29	at	at	RB
12350	5266	30	all	all	RB
12350	5266	31	,	,	,
12350	5266	32	from	from	IN
12350	5266	33	cooking	cook	VBG
12350	5266	34	out	out	RP
12350	5266	35	.	.	.
12350	5267	1	STRAWBERRY	STRAWBERRY	NNP
12350	5267	2	PIE	PIE	NNP
12350	5267	3	Make	make	VBP
12350	5267	4	a	a	DT
12350	5267	5	rich	rich	JJ
12350	5267	6	fleischig	fleischig	NNP
12350	5267	7	pie	pie	NN
12350	5267	8	-	-	HYPH
12350	5267	9	crust	crust	NN
12350	5267	10	and	and	CC
12350	5267	11	bake	bake	VB
12350	5267	12	on	on	IN
12350	5267	13	the	the	DT
12350	5267	14	reverse	reverse	JJ
12350	5267	15	side	side	NN
12350	5267	16	of	of	IN
12350	5267	17	pie	pie	NN
12350	5267	18	-	-	HYPH
12350	5267	19	pan	pan	NN
12350	5267	20	.	.	.
12350	5268	1	Pick	pick	VB
12350	5268	2	a	a	DT
12350	5268	3	quart	quart	NN
12350	5268	4	of	of	IN
12350	5268	5	berries	berry	NNS
12350	5268	6	,	,	,
12350	5268	7	wash	wash	NN
12350	5268	8	and	and	CC
12350	5268	9	drain	drain	VB
12350	5268	10	,	,	,
12350	5268	11	then	then	RB
12350	5268	12	sugar	sugar	NN
12350	5268	13	.	.	.
12350	5269	1	Take	take	VB
12350	5269	2	the	the	DT
12350	5269	3	yolks	yolk	NNS
12350	5269	4	of	of	IN
12350	5269	5	four	four	CD
12350	5269	6	eggs	egg	NNS
12350	5269	7	beaten	beat	VBN
12350	5269	8	well	well	RB
12350	5269	9	with	with	IN
12350	5269	10	one	one	CD
12350	5269	11	-	-	HYPH
12350	5269	12	half	half	NN
12350	5269	13	cup	cup	NN
12350	5269	14	of	of	IN
12350	5269	15	sugar	sugar	NN
12350	5269	16	and	and	CC
12350	5269	17	stir	stir	VB
12350	5269	18	the	the	DT
12350	5269	19	beaten	beaten	JJ
12350	5269	20	whites	white	NNS
12350	5269	21	gently	gently	RB
12350	5269	22	into	into	IN
12350	5269	23	this	this	DT
12350	5269	24	mixture	mixture	NN
12350	5269	25	.	.	.
12350	5270	1	Pour	pour	VB
12350	5270	2	over	over	IN
12350	5270	3	strawberries	strawberry	NNS
12350	5270	4	.	.	.
12350	5271	1	Put	put	VB
12350	5271	2	in	in	IN
12350	5271	3	pie	pie	NN
12350	5271	4	-	-	HYPH
12350	5271	5	crust	crust	NN
12350	5271	6	and	and	CC
12350	5271	7	bake	bake	NN
12350	5271	8	until	until	IN
12350	5271	9	brown	brown	NNP
12350	5271	10	.	.	.
12350	5272	1	This	this	DT
12350	5272	2	mixture	mixture	NN
12350	5272	3	with	with	IN
12350	5272	4	most	most	RBS
12350	5272	5	all	all	DT
12350	5272	6	fruit	fruit	NN
12350	5272	7	pies	pie	NNS
12350	5272	8	will	will	MD
12350	5272	9	be	be	VB
12350	5272	10	found	find	VBN
12350	5272	11	delicious	delicious	JJ
12350	5272	12	.	.	.
12350	5273	1	SWEET	SWEET	NNP
12350	5273	2	POTATO	POTATO	NNP
12350	5273	3	PIE	PIE	NNP
12350	5273	4	Measure	measure	NN
12350	5273	5	one	one	CD
12350	5273	6	cup	cup	NN
12350	5273	7	of	of	IN
12350	5273	8	mashed	mashed	NNP
12350	5273	9	,	,	,
12350	5273	10	boiled	boil	VBD
12350	5273	11	sweet	sweet	JJ
12350	5273	12	potatoes	potato	NNS
12350	5273	13	.	.	.
12350	5274	1	Thin	thin	RB
12350	5274	2	with	with	IN
12350	5274	3	one	one	CD
12350	5274	4	pint	pint	NN
12350	5274	5	of	of	IN
12350	5274	6	sweet	sweet	JJ
12350	5274	7	milk	milk	NN
12350	5274	8	.	.	.
12350	5275	1	Beat	beat	VB
12350	5275	2	three	three	CD
12350	5275	3	whole	whole	JJ
12350	5275	4	eggs	egg	NNS
12350	5275	5	very	very	RB
12350	5275	6	light	light	JJ
12350	5275	7	with	with	IN
12350	5275	8	one	one	CD
12350	5275	9	-	-	HYPH
12350	5275	10	half	half	NN
12350	5275	11	cup	cup	NN
12350	5275	12	of	of	IN
12350	5275	13	sugar	sugar	NN
12350	5275	14	.	.	.
12350	5276	1	Mix	mix	VB
12350	5276	2	with	with	IN
12350	5276	3	sweet	sweet	JJ
12350	5276	4	potatoes	potato	NNS
12350	5276	5	.	.	.
12350	5277	1	Season	season	NN
12350	5277	2	with	with	IN
12350	5277	3	one	one	CD
12350	5277	4	-	-	HYPH
12350	5277	5	quarter	quarter	NN
12350	5277	6	of	of	IN
12350	5277	7	a	a	DT
12350	5277	8	nutmeg	nutmeg	NN
12350	5277	9	grated	grate	VBN
12350	5277	10	,	,	,
12350	5277	11	one	one	CD
12350	5277	12	teaspoon	teaspoon	NN
12350	5277	13	of	of	IN
12350	5277	14	cinnamon	cinnamon	NN
12350	5277	15	,	,	,
12350	5277	16	and	and	CC
12350	5277	17	one	one	CD
12350	5277	18	-	-	HYPH
12350	5277	19	half	half	NN
12350	5277	20	teaspoon	teaspoon	NN
12350	5277	21	of	of	IN
12350	5277	22	lemon	lemon	NN
12350	5277	23	extract	extract	NN
12350	5277	24	.	.	.
12350	5278	1	Line	line	NN
12350	5278	2	pie	pie	NN
12350	5278	3	-	-	HYPH
12350	5278	4	plate	plate	NN
12350	5278	5	with	with	IN
12350	5278	6	crust	crust	NN
12350	5278	7	,	,	,
12350	5278	8	fill	fill	VB
12350	5278	9	with	with	IN
12350	5278	10	mixture	mixture	NN
12350	5278	11	,	,	,
12350	5278	12	and	and	CC
12350	5278	13	bake	bake	VB
12350	5278	14	in	in	IN
12350	5278	15	quick	quick	JJ
12350	5278	16	oven	oven	NN
12350	5278	17	.	.	.
12350	5279	1	VINEGAR	vinegar	RB
12350	5279	2	PIE	PIE	NNP
12350	5279	3	Line	line	NN
12350	5279	4	a	a	DT
12350	5279	5	pie	pie	NN
12350	5279	6	-	-	HYPH
12350	5279	7	plate	plate	NN
12350	5279	8	with	with	IN
12350	5279	9	a	a	DT
12350	5279	10	rich	rich	JJ
12350	5279	11	crust	crust	NN
12350	5279	12	and	and	CC
12350	5279	13	fill	fill	VB
12350	5279	14	with	with	IN
12350	5279	15	the	the	DT
12350	5279	16	following	follow	VBG
12350	5279	17	mixture	mixture	NN
12350	5279	18	:	:	:
12350	5279	19	One	one	CD
12350	5279	20	cup	cup	NN
12350	5279	21	of	of	IN
12350	5279	22	vinegar	vinegar	NN
12350	5279	23	,	,	,
12350	5279	24	two	two	CD
12350	5279	25	of	of	IN
12350	5279	26	water	water	NN
12350	5279	27	and	and	CC
12350	5279	28	two	two	CD
12350	5279	29	cups	cup	NNS
12350	5279	30	of	of	IN
12350	5279	31	sugar	sugar	NN
12350	5279	32	,	,	,
12350	5279	33	boil	boil	VB
12350	5279	34	;	;	:
12350	5279	35	add	add	VB
12350	5279	36	a	a	DT
12350	5279	37	lump	lump	NN
12350	5279	38	of	of	IN
12350	5279	39	butter	butter	NN
12350	5279	40	and	and	CC
12350	5279	41	enough	enough	JJ
12350	5279	42	cornstarch	cornstarch	NN
12350	5279	43	to	to	IN
12350	5279	44	thicken	thicken	NNP
12350	5279	45	;	;	:
12350	5279	46	flavor	flavor	NN
12350	5279	47	with	with	IN
12350	5279	48	lemon	lemon	NN
12350	5279	49	essence	essence	NN
12350	5279	50	and	and	CC
12350	5279	51	put	put	VBD
12350	5279	52	in	in	RP
12350	5279	53	a	a	DT
12350	5279	54	shell	shell	NN
12350	5279	55	and	and	CC
12350	5279	56	bake	bake	NN
12350	5279	57	.	.	.
12350	5280	1	MOHNTORTE	MOHNTORTE	NNP
12350	5280	2	Line	line	VBP
12350	5280	3	a	a	DT
12350	5280	4	form	form	NN
12350	5280	5	with	with	IN
12350	5280	6	a	a	DT
12350	5280	7	rich	rich	JJ
12350	5280	8	puff	puff	NN
12350	5280	9	paste	paste	NN
12350	5280	10	,	,	,
12350	5280	11	fill	fill	VBP
12350	5280	12	with	with	IN
12350	5280	13	half	half	PDT
12350	5280	14	a	a	DT
12350	5280	15	pound	pound	NN
12350	5280	16	of	of	IN
12350	5280	17	white	white	NNP
12350	5280	18	mohn	mohn	NNP
12350	5280	19	(	(	-LRB-
12350	5280	20	poppy	poppy	NNP
12350	5280	21	seed	seed	NN
12350	5280	22	)	)	-RRB-
12350	5280	23	which	which	WDT
12350	5280	24	has	have	VBZ
12350	5280	25	been	be	VBN
12350	5280	26	previously	previously	RB
12350	5280	27	soaked	soak	VBN
12350	5280	28	in	in	IN
12350	5280	29	milk	milk	NN
12350	5280	30	and	and	CC
12350	5280	31	then	then	RB
12350	5280	32	ground	grind	VBD
12350	5280	33	.	.	.
12350	5281	1	Add	add	VB
12350	5281	2	a	a	DT
12350	5281	3	quarter	quarter	NN
12350	5281	4	of	of	IN
12350	5281	5	a	a	DT
12350	5281	6	pound	pound	NN
12350	5281	7	of	of	IN
12350	5281	8	sugar	sugar	NN
12350	5281	9	and	and	CC
12350	5281	10	the	the	DT
12350	5281	11	yolks	yolk	NNS
12350	5281	12	of	of	IN
12350	5281	13	six	six	CD
12350	5281	14	eggs	egg	NNS
12350	5281	15	;	;	:
12350	5281	16	stir	stir	VB
12350	5281	17	all	all	DT
12350	5281	18	together	together	RB
12350	5281	19	in	in	IN
12350	5281	20	one	one	CD
12350	5281	21	direction	direction	NN
12350	5281	22	until	until	IN
12350	5281	23	quite	quite	RB
12350	5281	24	thick	thick	JJ
12350	5281	25	.	.	.
12350	5282	1	Then	then	RB
12350	5282	2	stir	stir	VB
12350	5282	3	the	the	DT
12350	5282	4	beaten	beaten	JJ
12350	5282	5	whites	white	NNS
12350	5282	6	,	,	,
12350	5282	7	to	to	TO
12350	5282	8	which	which	WDT
12350	5282	9	add	add	VB
12350	5282	10	two	two	CD
12350	5282	11	ounces	ounce	NNS
12350	5282	12	of	of	IN
12350	5282	13	sifted	sift	VBN
12350	5282	14	flour	flour	NN
12350	5282	15	and	and	CC
12350	5282	16	a	a	DT
12350	5282	17	quarter	quarter	NN
12350	5282	18	of	of	IN
12350	5282	19	a	a	DT
12350	5282	20	pound	pound	NN
12350	5282	21	of	of	IN
12350	5282	22	melted	melted	JJ
12350	5282	23	butter	butter	NN
12350	5282	24	.	.	.
12350	5283	1	Fill	fill	VB
12350	5283	2	and	and	CC
12350	5283	3	bake	bake	NN
12350	5283	4	.	.	.
12350	5284	1	When	when	WRB
12350	5284	2	done	do	VBN
12350	5284	3	,	,	,
12350	5284	4	frost	frost	VB
12350	5284	5	either	either	CC
12350	5284	6	with	with	IN
12350	5284	7	vanilla	vanilla	NN
12350	5284	8	or	or	CC
12350	5284	9	rose	rise	VBD
12350	5284	10	frosting	frosting	NN
12350	5284	11	.	.	.
12350	5285	1	RAISIN	RAISIN	NNP
12350	5285	2	PIE	PIE	NNP
12350	5285	3	Line	Line	NNP
12350	5285	4	pie	pie	NN
12350	5285	5	pan	pan	NN
12350	5285	6	with	with	IN
12350	5285	7	rounds	round	NNS
12350	5285	8	of	of	IN
12350	5285	9	rich	rich	JJ
12350	5285	10	pastry	pastry	NN
12350	5285	11	,	,	,
12350	5285	12	fill	fill	VBP
12350	5285	13	with	with	IN
12350	5285	14	same	same	JJ
12350	5285	15	mixture	mixture	NN
12350	5285	16	as	as	IN
12350	5285	17	for	for	IN
12350	5285	18	"	"	``
12350	5285	19	Banbury	Banbury	NNP
12350	5285	20	Tarts	Tarts	NNP
12350	5285	21	"	"	''
12350	5285	22	;	;	:
12350	5285	23	cover	cover	VB
12350	5285	24	with	with	IN
12350	5285	25	a	a	DT
12350	5285	26	round	round	NN
12350	5285	27	of	of	IN
12350	5285	28	pastry	pastry	NN
12350	5285	29	and	and	CC
12350	5285	30	bake	bake	VB
12350	5285	31	a	a	DT
12350	5285	32	light	light	JJ
12350	5285	33	brown	brown	NN
12350	5285	34	.	.	.
12350	5286	1	RAISIN	RAISIN	NNP
12350	5286	2	AND	and	CC
12350	5286	3	RHUBARB	RHUBARB	NNP
12350	5286	4	PIE	PIE	NNP
12350	5286	5	Chop	Chop	NNP
12350	5286	6	one	one	CD
12350	5286	7	cup	cup	NN
12350	5286	8	of	of	IN
12350	5286	9	rhubarb	rhubarb	NN
12350	5286	10	and	and	CC
12350	5286	11	one	one	CD
12350	5286	12	cup	cup	NN
12350	5286	13	of	of	IN
12350	5286	14	raisins	raisin	NNS
12350	5286	15	together	together	RB
12350	5286	16	,	,	,
12350	5286	17	add	add	VB
12350	5286	18	two	two	CD
12350	5286	19	tablespoons	tablespoon	NNS
12350	5286	20	of	of	IN
12350	5286	21	melted	melted	JJ
12350	5286	22	butter	butter	NN
12350	5286	23	or	or	CC
12350	5286	24	chicken	chicken	NN
12350	5286	25	fat	fat	NN
12350	5286	26	,	,	,
12350	5286	27	grated	grate	VBN
12350	5286	28	rind	rind	NN
12350	5286	29	and	and	CC
12350	5286	30	juice	juice	NN
12350	5286	31	of	of	IN
12350	5286	32	one	one	CD
12350	5286	33	lemon	lemon	NN
12350	5286	34	,	,	,
12350	5286	35	one	one	CD
12350	5286	36	cup	cup	NN
12350	5286	37	of	of	IN
12350	5286	38	sugar	sugar	NN
12350	5286	39	,	,	,
12350	5286	40	one	one	CD
12350	5286	41	well	well	RB
12350	5286	42	beaten	beat	VBN
12350	5286	43	egg	egg	NN
12350	5286	44	,	,	,
12350	5286	45	one	one	CD
12350	5286	46	-	-	HYPH
12350	5286	47	quarter	quarter	NN
12350	5286	48	cup	cup	NN
12350	5286	49	of	of	IN
12350	5286	50	bread	bread	NN
12350	5286	51	or	or	CC
12350	5286	52	cracker	cracker	NN
12350	5286	53	crumbs	crumb	VBZ
12350	5286	54	,	,	,
12350	5286	55	one	one	CD
12350	5286	56	-	-	HYPH
12350	5286	57	half	half	NN
12350	5286	58	teaspoon	teaspoon	NN
12350	5286	59	of	of	IN
12350	5286	60	salt	salt	NN
12350	5286	61	;	;	:
12350	5286	62	mix	mix	VB
12350	5286	63	all	all	DT
12350	5286	64	ingredients	ingredient	NNS
12350	5286	65	thoroughly	thoroughly	RB
12350	5286	66	.	.	.
12350	5287	1	Bake	bake	VB
12350	5287	2	between	between	IN
12350	5287	3	two	two	CD
12350	5287	4	rounds	round	NNS
12350	5287	5	of	of	IN
12350	5287	6	pastry	pastry	NN
12350	5287	7	.	.	.
12350	5288	1	Canned	can	VBN
12350	5288	2	rhubarb	rhubarb	NN
12350	5288	3	may	may	MD
12350	5288	4	be	be	VB
12350	5288	5	used	use	VBN
12350	5288	6	.	.	.
12350	5289	1	*	*	NFP
12350	5289	2	COOKIES	cookie	NNS
12350	5289	3	*	*	NFP
12350	5289	4	In	in	IN
12350	5289	5	baking	bake	VBG
12350	5289	6	small	small	JJ
12350	5289	7	cakes	cake	NNS
12350	5289	8	and	and	CC
12350	5289	9	cookies	cookie	NNS
12350	5289	10	,	,	,
12350	5289	11	grease	grease	VB
12350	5289	12	the	the	DT
12350	5289	13	pans	pan	NNS
12350	5289	14	.	.	.
12350	5290	1	If	if	IN
12350	5290	2	the	the	DT
12350	5290	3	pans	pan	NNS
12350	5290	4	cool	cool	VBP
12350	5290	5	before	before	IN
12350	5290	6	you	-PRON-	PRP
12350	5290	7	can	can	MD
12350	5290	8	take	take	VB
12350	5290	9	off	off	RP
12350	5290	10	the	the	DT
12350	5290	11	cookies	cookie	NNS
12350	5290	12	,	,	,
12350	5290	13	set	set	VBN
12350	5290	14	back	back	RB
12350	5290	15	on	on	IN
12350	5290	16	stove	stove	NN
12350	5290	17	for	for	IN
12350	5290	18	a	a	DT
12350	5290	19	few	few	JJ
12350	5290	20	moments	moment	NNS
12350	5290	21	.	.	.
12350	5291	1	The	the	DT
12350	5291	2	cakes	cake	NNS
12350	5291	3	will	will	MD
12350	5291	4	then	then	RB
12350	5291	5	slip	slip	VB
12350	5291	6	off	off	RP
12350	5291	7	easily	easily	RB
12350	5291	8	.	.	.
12350	5292	1	Sponge	sponge	JJ
12350	5292	2	,	,	,
12350	5292	3	drop	drop	NN
12350	5292	4	cakes	cake	NNS
12350	5292	5	,	,	,
12350	5292	6	anise	anise	NN
12350	5292	7	cakes	cake	NNS
12350	5292	8	,	,	,
12350	5292	9	etc	etc	FW
12350	5292	10	.	.	FW
12350	5292	11	,	,	,
12350	5292	12	are	be	VBP
12350	5292	13	better	well	RBR
12350	5292	14	baked	bake	VBN
12350	5292	15	on	on	IN
12350	5292	16	floured	floured	JJ
12350	5292	17	pans	pan	NNS
12350	5292	18	.	.	.
12350	5293	1	A	a	DT
12350	5293	2	whole	whole	JJ
12350	5293	3	raisin	raisin	NN
12350	5293	4	,	,	,
12350	5293	5	an	an	DT
12350	5293	6	almond	almond	NN
12350	5293	7	blanched	blanch	VBN
12350	5293	8	,	,	,
12350	5293	9	a	a	DT
12350	5293	10	piece	piece	NN
12350	5293	11	of	of	IN
12350	5293	12	citron	citron	NN
12350	5293	13	or	or	CC
12350	5293	14	half	half	PDT
12350	5293	15	a	a	DT
12350	5293	16	walnut	walnut	NN
12350	5293	17	may	may	MD
12350	5293	18	be	be	VB
12350	5293	19	used	use	VBN
12350	5293	20	to	to	TO
12350	5293	21	decorate	decorate	VB
12350	5293	22	.	.	.
12350	5294	1	A	a	DT
12350	5294	2	good	good	JJ
12350	5294	3	way	way	NN
12350	5294	4	to	to	TO
12350	5294	5	glaze	glaze	VB
12350	5294	6	is	be	VBZ
12350	5294	7	,	,	,
12350	5294	8	when	when	WRB
12350	5294	9	cookies	cookie	NNS
12350	5294	10	are	be	VBP
12350	5294	11	about	about	RB
12350	5294	12	baked	baked	JJ
12350	5294	13	,	,	,
12350	5294	14	rub	rub	VB
12350	5294	15	over	over	RP
12350	5294	16	with	with	IN
12350	5294	17	a	a	DT
12350	5294	18	brush	brush	NN
12350	5294	19	dipped	dip	VBN
12350	5294	20	in	in	IN
12350	5294	21	sugar	sugar	NN
12350	5294	22	and	and	CC
12350	5294	23	water	water	NN
12350	5294	24	and	and	CC
12350	5294	25	return	return	VB
12350	5294	26	to	to	TO
12350	5294	27	oven	oven	VB
12350	5294	28	a	a	DT
12350	5294	29	moment	moment	NN
12350	5294	30	.	.	.
12350	5295	1	FILLED	fill	VBN
12350	5295	2	BUTTER	butter	NN
12350	5295	3	CAKES	cake	NNS
12350	5295	4	(	(	-LRB-
12350	5295	5	DUTCH	DUTCH	NNP
12350	5295	6	STUFFED	STUFFED	NNP
12350	5295	7	MONKEYS	MONKEYS	NNP
12350	5295	8	)	)	-RRB-
12350	5295	9	Make	make	VB
12350	5295	10	a	a	DT
12350	5295	11	paste	paste	NN
12350	5295	12	by	by	IN
12350	5295	13	working	work	VBG
12350	5295	14	three	three	CD
12350	5295	15	-	-	HYPH
12350	5295	16	fourths	fourth	NNS
12350	5295	17	pound	pound	NN
12350	5295	18	of	of	IN
12350	5295	19	butter	butter	NN
12350	5295	20	into	into	IN
12350	5295	21	one	one	CD
12350	5295	22	pound	pound	NN
12350	5295	23	of	of	IN
12350	5295	24	flour	flour	NN
12350	5295	25	,	,	,
12350	5295	26	with	with	IN
12350	5295	27	three	three	CD
12350	5295	28	-	-	HYPH
12350	5295	29	fourths	fourth	NNS
12350	5295	30	pound	pound	NN
12350	5295	31	of	of	IN
12350	5295	32	light	light	JJ
12350	5295	33	brown	brown	JJ
12350	5295	34	sugar	sugar	NN
12350	5295	35	,	,	,
12350	5295	36	one	one	CD
12350	5295	37	egg	egg	NN
12350	5295	38	,	,	,
12350	5295	39	one	one	CD
12350	5295	40	teaspoon	teaspoon	NN
12350	5295	41	of	of	IN
12350	5295	42	cinnamon	cinnamon	NN
12350	5295	43	,	,	,
12350	5295	44	and	and	CC
12350	5295	45	a	a	DT
12350	5295	46	pinch	pinch	NN
12350	5295	47	of	of	IN
12350	5295	48	salt	salt	NN
12350	5295	49	.	.	.
12350	5296	1	Next	next	JJ
12350	5296	2	mix	mix	VB
12350	5296	3	one	one	CD
12350	5296	4	-	-	HYPH
12350	5296	5	half	half	NN
12350	5296	6	pound	pound	NN
12350	5296	7	of	of	IN
12350	5296	8	finely	finely	RB
12350	5296	9	chopped	chop	VBN
12350	5296	10	citron	citron	NN
12350	5296	11	peel	peel	NN
12350	5296	12	with	with	IN
12350	5296	13	one	one	CD
12350	5296	14	-	-	HYPH
12350	5296	15	half	half	NN
12350	5296	16	pound	pound	NN
12350	5296	17	of	of	IN
12350	5296	18	ground	ground	NN
12350	5296	19	almonds	almond	VBZ
12350	5296	20	,	,	,
12350	5296	21	and	and	CC
12350	5296	22	three	three	CD
12350	5296	23	ounces	ounce	NNS
12350	5296	24	of	of	IN
12350	5296	25	butter	butter	NN
12350	5296	26	.	.	.
12350	5297	1	Then	then	RB
12350	5297	2	flavor	flavor	VB
12350	5297	3	with	with	IN
12350	5297	4	one	one	CD
12350	5297	5	-	-	HYPH
12350	5297	6	half	half	NN
12350	5297	7	teaspoon	teaspoon	NN
12350	5297	8	of	of	IN
12350	5297	9	vanilla	vanilla	NN
12350	5297	10	and	and	CC
12350	5297	11	bind	bind	NN
12350	5297	12	with	with	IN
12350	5297	13	the	the	DT
12350	5297	14	yolks	yolk	NNS
12350	5297	15	of	of	IN
12350	5297	16	two	two	CD
12350	5297	17	eggs	egg	NNS
12350	5297	18	.	.	.
12350	5298	1	Roll	roll	VB
12350	5298	2	out	out	RP
12350	5298	3	the	the	DT
12350	5298	4	dough	dough	NN
12350	5298	5	and	and	CC
12350	5298	6	divide	divide	VB
12350	5298	7	into	into	IN
12350	5298	8	two	two	CD
12350	5298	9	parts	part	NNS
12350	5298	10	.	.	.
12350	5299	1	Place	place	VB
12350	5299	2	one	one	CD
12350	5299	3	-	-	HYPH
12350	5299	4	half	half	NN
12350	5299	5	on	on	IN
12350	5299	6	a	a	DT
12350	5299	7	well	well	RB
12350	5299	8	-	-	HYPH
12350	5299	9	buttered	butter	VBN
12350	5299	10	flat	flat	JJ
12350	5299	11	pan	pan	NN
12350	5299	12	and	and	CC
12350	5299	13	spread	spread	VB
12350	5299	14	the	the	DT
12350	5299	15	mixture	mixture	NN
12350	5299	16	over	over	IN
12350	5299	17	it	-PRON-	PRP
12350	5299	18	and	and	CC
12350	5299	19	cover	cover	VB
12350	5299	20	with	with	IN
12350	5299	21	the	the	DT
12350	5299	22	other	other	JJ
12350	5299	23	half	half	NN
12350	5299	24	of	of	IN
12350	5299	25	the	the	DT
12350	5299	26	paste	paste	NN
12350	5299	27	.	.	.
12350	5300	1	Brush	brush	NN
12350	5300	2	with	with	IN
12350	5300	3	beaten	beat	VBN
12350	5300	4	egg	egg	NN
12350	5300	5	,	,	,
12350	5300	6	sprinkle	sprinkle	VB
12350	5300	7	with	with	IN
12350	5300	8	poppy	poppy	JJ
12350	5300	9	seed	seed	NN
12350	5300	10	and	and	CC
12350	5300	11	bake	bake	NN
12350	5300	12	in	in	RP
12350	5300	13	a	a	DT
12350	5300	14	moderately	moderately	RB
12350	5300	15	quick	quick	JJ
12350	5300	16	oven	oven	NN
12350	5300	17	for	for	IN
12350	5300	18	one	one	CD
12350	5300	19	-	-	HYPH
12350	5300	20	half	half	NN
12350	5300	21	hour	hour	NN
12350	5300	22	.	.	.
12350	5301	1	When	when	WRB
12350	5301	2	done	do	VBN
12350	5301	3	let	let	VB
12350	5301	4	cool	cool	JJ
12350	5301	5	and	and	CC
12350	5301	6	then	then	RB
12350	5301	7	cut	cut	VB
12350	5301	8	into	into	IN
12350	5301	9	square	square	JJ
12350	5301	10	or	or	CC
12350	5301	11	oblong	oblong	JJ
12350	5301	12	pieces	piece	NNS
12350	5301	13	.	.	.
12350	5302	1	The	the	DT
12350	5302	2	butter	butter	NN
12350	5302	3	cakes	cake	NNS
12350	5302	4	may	may	MD
12350	5302	5	be	be	VB
12350	5302	6	made	make	VBN
12350	5302	7	of	of	IN
12350	5302	8	one	one	CD
12350	5302	9	layer	layer	NN
12350	5302	10	of	of	IN
12350	5302	11	dough	dough	NN
12350	5302	12	sprinkled	sprinkle	VBN
12350	5302	13	with	with	IN
12350	5302	14	citron	citron	NN
12350	5302	15	and	and	CC
12350	5302	16	almonds	almond	VBZ
12350	5302	17	and	and	CC
12350	5302	18	some	some	DT
12350	5302	19	poppy	poppy	JJ
12350	5302	20	seed	seed	NN
12350	5302	21	.	.	.
12350	5303	1	SUGAR	SUGAR	NNP
12350	5303	2	COOKIES	cookie	NNS
12350	5303	3	In	in	IN
12350	5303	4	a	a	DT
12350	5303	5	mixing	mix	VBG
12350	5303	6	bowl	bowl	NN
12350	5303	7	put	put	VBD
12350	5303	8	a	a	DT
12350	5303	9	cup	cup	NN
12350	5303	10	of	of	IN
12350	5303	11	sweet	sweet	JJ
12350	5303	12	butter	butter	NN
12350	5303	13	and	and	CC
12350	5303	14	two	two	CD
12350	5303	15	cups	cup	NNS
12350	5303	16	of	of	IN
12350	5303	17	granulated	granulate	VBN
12350	5303	18	sugar	sugar	NN
12350	5303	19	;	;	:
12350	5303	20	beat	beat	VBD
12350	5303	21	these	these	DT
12350	5303	22	ingredients	ingredient	NNS
12350	5303	23	to	to	IN
12350	5303	24	a	a	DT
12350	5303	25	cream	cream	NN
12350	5303	26	,	,	,
12350	5303	27	then	then	RB
12350	5303	28	add	add	VB
12350	5303	29	three	three	CD
12350	5303	30	eggs	egg	NNS
12350	5303	31	,	,	,
12350	5303	32	grated	grate	VBD
12350	5303	33	lemon	lemon	NN
12350	5303	34	rind	rind	NN
12350	5303	35	,	,	,
12350	5303	36	and	and	CC
12350	5303	37	four	four	CD
12350	5303	38	tablespoons	tablespoon	NNS
12350	5303	39	of	of	IN
12350	5303	40	brandy	brandy	NN
12350	5303	41	.	.	.
12350	5304	1	Beat	beat	VB
12350	5304	2	the	the	DT
12350	5304	3	added	add	VBN
12350	5304	4	ingredients	ingredient	NNS
12350	5304	5	thoroughly	thoroughly	RB
12350	5304	6	with	with	IN
12350	5304	7	the	the	DT
12350	5304	8	others	other	NNS
12350	5304	9	till	till	IN
12350	5304	10	the	the	DT
12350	5304	11	mixture	mixture	NN
12350	5304	12	is	be	VBZ
12350	5304	13	smooth	smooth	JJ
12350	5304	14	and	and	CC
12350	5304	15	creamy	creamy	JJ
12350	5304	16	.	.	.
12350	5305	1	Sift	Sift	NNP
12350	5305	2	three	three	CD
12350	5305	3	cups	cup	NNS
12350	5305	4	of	of	IN
12350	5305	5	flour	flour	NN
12350	5305	6	in	in	IN
12350	5305	7	a	a	DT
12350	5305	8	big	big	JJ
12350	5305	9	bowl	bowl	NN
12350	5305	10	with	with	IN
12350	5305	11	a	a	DT
12350	5305	12	teaspoon	teaspoon	NN
12350	5305	13	of	of	IN
12350	5305	14	salt	salt	NN
12350	5305	15	and	and	CC
12350	5305	16	three	three	CD
12350	5305	17	teaspoons	teaspoon	NNS
12350	5305	18	of	of	IN
12350	5305	19	baking	baking	NN
12350	5305	20	-	-	HYPH
12350	5305	21	powder	powder	NN
12350	5305	22	;	;	:
12350	5305	23	stir	stir	VB
12350	5305	24	this	this	DT
12350	5305	25	a	a	DT
12350	5305	26	little	little	JJ
12350	5305	27	at	at	IN
12350	5305	28	a	a	DT
12350	5305	29	time	time	NN
12350	5305	30	in	in	IN
12350	5305	31	the	the	DT
12350	5305	32	bowl	bowl	NN
12350	5305	33	with	with	IN
12350	5305	34	the	the	DT
12350	5305	35	other	other	JJ
12350	5305	36	ingredients	ingredient	NNS
12350	5305	37	,	,	,
12350	5305	38	until	until	IN
12350	5305	39	the	the	DT
12350	5305	40	mixture	mixture	NN
12350	5305	41	is	be	VBZ
12350	5305	42	a	a	DT
12350	5305	43	light	light	JJ
12350	5305	44	dough	dough	NN
12350	5305	45	,	,	,
12350	5305	46	just	just	RB
12350	5305	47	stiff	stiff	JJ
12350	5305	48	enough	enough	RB
12350	5305	49	to	to	TO
12350	5305	50	roll	roll	VB
12350	5305	51	out	out	RP
12350	5305	52	.	.	.
12350	5306	1	If	if	IN
12350	5306	2	there	there	EX
12350	5306	3	is	be	VBZ
12350	5306	4	not	not	RB
12350	5306	5	enough	enough	JJ
12350	5306	6	flour	flour	NN
12350	5306	7	,	,	,
12350	5306	8	sift	sift	VB
12350	5306	9	more	more	RBR
12350	5306	10	in	in	RP
12350	5306	11	to	to	TO
12350	5306	12	make	make	VB
12350	5306	13	the	the	DT
12350	5306	14	dough	dough	NN
12350	5306	15	the	the	DT
12350	5306	16	desired	desire	VBN
12350	5306	17	stiffness	stiffness	NN
12350	5306	18	;	;	:
12350	5306	19	then	then	RB
12350	5306	20	dust	dust	VB
12350	5306	21	the	the	DT
12350	5306	22	pastry	pastry	NNP
12350	5306	23	board	board	NNP
12350	5306	24	well	well	RB
12350	5306	25	with	with	IN
12350	5306	26	flour	flour	NN
12350	5306	27	,	,	,
12350	5306	28	put	put	VB
12350	5306	29	part	part	NN
12350	5306	30	of	of	IN
12350	5306	31	the	the	DT
12350	5306	32	dough	dough	NN
12350	5306	33	on	on	IN
12350	5306	34	the	the	DT
12350	5306	35	board	board	NN
12350	5306	36	,	,	,
12350	5306	37	toss	toss	VB
12350	5306	38	it	-PRON-	PRP
12350	5306	39	lightly	lightly	RB
12350	5306	40	with	with	IN
12350	5306	41	your	-PRON-	PRP$
12350	5306	42	hands	hand	NNS
12350	5306	43	from	from	IN
12350	5306	44	side	side	NN
12350	5306	45	to	to	IN
12350	5306	46	side	side	VB
12350	5306	47	till	till	IN
12350	5306	48	the	the	DT
12350	5306	49	dough	dough	NN
12350	5306	50	is	be	VBZ
12350	5306	51	covered	cover	VBN
12350	5306	52	with	with	IN
12350	5306	53	flour	flour	NN
12350	5306	54	.	.	.
12350	5307	1	Then	then	RB
12350	5307	2	dust	dust	VB
12350	5307	3	the	the	DT
12350	5307	4	rolling	rolling	NN
12350	5307	5	-	-	HYPH
12350	5307	6	pin	pin	NN
12350	5307	7	well	well	RB
12350	5307	8	with	with	IN
12350	5307	9	flour	flour	NN
12350	5307	10	and	and	CC
12350	5307	11	roll	roll	VB
12350	5307	12	the	the	DT
12350	5307	13	dough	dough	NN
12350	5307	14	very	very	RB
12350	5307	15	thin	thin	RB
12350	5307	16	;	;	:
12350	5307	17	cut	cut	VBD
12350	5307	18	it	-PRON-	PRP
12350	5307	19	in	in	IN
12350	5307	20	shapes	shape	NNS
12350	5307	21	with	with	IN
12350	5307	22	a	a	DT
12350	5307	23	cookie	cookie	NN
12350	5307	24	cutter	cutter	NN
12350	5307	25	,	,	,
12350	5307	26	lift	lift	VB
12350	5307	27	each	each	DT
12350	5307	28	cookie	cookie	NN
12350	5307	29	up	up	RP
12350	5307	30	carefully	carefully	RB
12350	5307	31	with	with	IN
12350	5307	32	a	a	DT
12350	5307	33	pancake	pancake	NN
12350	5307	34	turner	turner	NN
12350	5307	35	,	,	,
12350	5307	36	slip	slip	VB
12350	5307	37	them	-PRON-	PRP
12350	5307	38	quickly	quickly	RB
12350	5307	39	in	in	IN
12350	5307	40	a	a	DT
12350	5307	41	big	big	JJ
12350	5307	42	baking	baking	NN
12350	5307	43	-	-	HYPH
12350	5307	44	pan	pan	NN
12350	5307	45	,	,	,
12350	5307	46	the	the	DT
12350	5307	47	inside	inside	NN
12350	5307	48	of	of	IN
12350	5307	49	which	which	WDT
12350	5307	50	has	have	VBZ
12350	5307	51	been	be	VBN
12350	5307	52	well	well	RB
12350	5307	53	rubbed	rub	VBN
12350	5307	54	with	with	IN
12350	5307	55	flour	flour	NN
12350	5307	56	,	,	,
12350	5307	57	and	and	CC
12350	5307	58	bake	bake	VB
12350	5307	59	them	-PRON-	PRP
12350	5307	60	in	in	IN
12350	5307	61	a	a	DT
12350	5307	62	moderate	moderate	JJ
12350	5307	63	oven	oven	NN
12350	5307	64	till	till	IN
12350	5307	65	light	light	NNP
12350	5307	66	brown	brown	NNP
12350	5307	67	.	.	.
12350	5308	1	Just	just	RB
12350	5308	2	a	a	DT
12350	5308	3	moment	moment	NN
12350	5308	4	before	before	IN
12350	5308	5	taking	take	VBG
12350	5308	6	the	the	DT
12350	5308	7	pan	pan	NN
12350	5308	8	out	out	IN
12350	5308	9	of	of	IN
12350	5308	10	the	the	DT
12350	5308	11	oven	oven	NN
12350	5308	12	sprinkle	sprinkle	VBP
12350	5308	13	the	the	DT
12350	5308	14	surface	surface	NN
12350	5308	15	of	of	IN
12350	5308	16	the	the	DT
12350	5308	17	cookies	cookie	NNS
12350	5308	18	lightly	lightly	RB
12350	5308	19	with	with	IN
12350	5308	20	granulated	granulate	VBN
12350	5308	21	sugar	sugar	NN
12350	5308	22	.	.	.
12350	5309	1	When	when	WRB
12350	5309	2	a	a	DT
12350	5309	3	little	little	JJ
12350	5309	4	cool	cool	JJ
12350	5309	5	take	take	VBP
12350	5309	6	the	the	DT
12350	5309	7	cookies	cookie	NNS
12350	5309	8	out	out	IN
12350	5309	9	of	of	IN
12350	5309	10	the	the	DT
12350	5309	11	pan	pan	NN
12350	5309	12	with	with	IN
12350	5309	13	the	the	DT
12350	5309	14	pancake	pancake	NN
12350	5309	15	turner	turner	NN
12350	5309	16	and	and	CC
12350	5309	17	lay	lie	VBD
12350	5309	18	them	-PRON-	PRP
12350	5309	19	on	on	IN
12350	5309	20	a	a	DT
12350	5309	21	big	big	JJ
12350	5309	22	platter	platter	NN
12350	5309	23	.	.	.
12350	5310	1	When	when	WRB
12350	5310	2	they	-PRON-	PRP
12350	5310	3	are	be	VBP
12350	5310	4	cold	cold	JJ
12350	5310	5	put	put	VBN
12350	5310	6	the	the	DT
12350	5310	7	cookies	cookie	NNS
12350	5310	8	in	in	IN
12350	5310	9	a	a	DT
12350	5310	10	stone	stone	NN
12350	5310	11	crock	crock	NN
12350	5310	12	.	.	.
12350	5311	1	It	-PRON-	PRP
12350	5311	2	is	be	VBZ
12350	5311	3	a	a	DT
12350	5311	4	good	good	JJ
12350	5311	5	plan	plan	NN
12350	5311	6	to	to	TO
12350	5311	7	have	have	VB
12350	5311	8	two	two	CD
12350	5311	9	or	or	CC
12350	5311	10	three	three	CD
12350	5311	11	baking	baking	NN
12350	5311	12	-	-	HYPH
12350	5311	13	pans	pan	NNS
12350	5311	14	so	so	RB
12350	5311	15	,	,	,
12350	5311	16	while	while	IN
12350	5311	17	one	one	CD
12350	5311	18	panful	panful	JJ
12350	5311	19	is	be	VBZ
12350	5311	20	baking	bake	VBG
12350	5311	21	,	,	,
12350	5311	22	another	another	DT
12350	5311	23	may	may	MD
12350	5311	24	be	be	VB
12350	5311	25	filled	fill	VBN
12350	5311	26	and	and	CC
12350	5311	27	be	be	VB
12350	5311	28	ready	ready	JJ
12350	5311	29	to	to	TO
12350	5311	30	put	put	VB
12350	5311	31	in	in	IN
12350	5311	32	the	the	DT
12350	5311	33	oven	oven	NN
12350	5311	34	when	when	WRB
12350	5311	35	the	the	DT
12350	5311	36	other	other	JJ
12350	5311	37	is	be	VBZ
12350	5311	38	removed	remove	VBN
12350	5311	39	.	.	.
12350	5312	1	Only	only	RB
12350	5312	2	put	put	VB
12350	5312	3	enough	enough	JJ
12350	5312	4	dough	dough	NN
12350	5312	5	on	on	IN
12350	5312	6	the	the	DT
12350	5312	7	pastry	pastry	NNP
12350	5312	8	board	board	NN
12350	5312	9	at	at	IN
12350	5312	10	a	a	DT
12350	5312	11	time	time	NN
12350	5312	12	to	to	TO
12350	5312	13	roll	roll	VB
12350	5312	14	out	out	RP
12350	5312	15	nicely	nicely	RB
12350	5312	16	on	on	IN
12350	5312	17	it	-PRON-	PRP
12350	5312	18	.	.	.
12350	5313	1	OLD	OLD	NNP
12350	5313	2	-	-	HYPH
12350	5313	3	FASHIONED	FASHIONED	NNP
12350	5313	4	HAMBURGER	hamburger	NN
12350	5313	5	COOKIES	cookie	NNS
12350	5313	6	Take	take	VB
12350	5313	7	one	one	CD
12350	5313	8	pound	pound	NN
12350	5313	9	of	of	IN
12350	5313	10	butter	butter	NN
12350	5313	11	one	one	CD
12350	5313	12	pound	pound	NN
12350	5313	13	of	of	IN
12350	5313	14	sugar	sugar	NN
12350	5313	15	,	,	,
12350	5313	16	yolks	yolk	NNS
12350	5313	17	of	of	IN
12350	5313	18	six	six	CD
12350	5313	19	eggs	egg	NNS
12350	5313	20	,	,	,
12350	5313	21	hard	hard	RB
12350	5313	22	-	-	HYPH
12350	5313	23	boiled	boil	VBN
12350	5313	24	,	,	,
12350	5313	25	and	and	CC
12350	5313	26	flour	flour	NN
12350	5313	27	enough	enough	RB
12350	5313	28	to	to	TO
12350	5313	29	make	make	VB
12350	5313	30	a	a	DT
12350	5313	31	dough	dough	NN
12350	5313	32	that	that	WDT
12350	5313	33	is	be	VBZ
12350	5313	34	not	not	RB
12350	5313	35	too	too	RB
12350	5313	36	stiff	stiff	JJ
12350	5313	37	.	.	.
12350	5314	1	Dissolve	dissolve	NN
12350	5314	2	three	three	CD
12350	5314	3	cents	cent	NNS
12350	5314	4	worth	worth	JJ
12350	5314	5	of	of	IN
12350	5314	6	ammonia	ammonia	NNP
12350	5314	7	(	(	-LRB-
12350	5314	8	hartshorn	hartshorn	NNP
12350	5314	9	)	)	-RRB-
12350	5314	10	in	in	IN
12350	5314	11	scalded	scald	VBN
12350	5314	12	milk	milk	NN
12350	5314	13	.	.	.
12350	5315	1	Place	place	VB
12350	5315	2	the	the	DT
12350	5315	3	ammonia	ammonia	NN
12350	5315	4	in	in	IN
12350	5315	5	a	a	DT
12350	5315	6	large	large	JJ
12350	5315	7	bowl	bowl	NN
12350	5315	8	and	and	CC
12350	5315	9	pour	pour	VB
12350	5315	10	one	one	CD
12350	5315	11	cup	cup	NN
12350	5315	12	of	of	IN
12350	5315	13	scalding	scald	VBG
12350	5315	14	milk	milk	NN
12350	5315	15	over	over	IN
12350	5315	16	it	-PRON-	PRP
12350	5315	17	.	.	.
12350	5316	1	After	after	IN
12350	5316	2	this	this	DT
12350	5316	3	has	have	VBZ
12350	5316	4	cooled	cool	VBN
12350	5316	5	add	add	VB
12350	5316	6	it	-PRON-	PRP
12350	5316	7	to	to	IN
12350	5316	8	the	the	DT
12350	5316	9	dough	dough	NN
12350	5316	10	with	with	IN
12350	5316	11	one	one	CD
12350	5316	12	-	-	HYPH
12350	5316	13	half	half	NN
12350	5316	14	cup	cup	NN
12350	5316	15	of	of	IN
12350	5316	16	cold	cold	JJ
12350	5316	17	milk	milk	NN
12350	5316	18	.	.	.
12350	5317	1	Flavor	flavor	NN
12350	5317	2	to	to	TO
12350	5317	3	taste	taste	VB
12350	5317	4	.	.	.
12350	5318	1	Flour	flour	VB
12350	5318	2	the	the	DT
12350	5318	3	pans	pan	NNS
12350	5318	4	and	and	CC
12350	5318	5	the	the	DT
12350	5318	6	cookie	cookie	NN
12350	5318	7	dough	dough	NN
12350	5318	8	.	.	.
12350	5319	1	Roll	roll	VB
12350	5319	2	and	and	CC
12350	5319	3	proceed	proceed	VB
12350	5319	4	as	as	IN
12350	5319	5	with	with	IN
12350	5319	6	sugar	sugar	NN
12350	5319	7	cookies	cookie	NNS
12350	5319	8	.	.	.
12350	5320	1	MOTHER	MOTHER	NNP
12350	5320	2	'S	's	POS
12350	5320	3	DELICIOUS	delicious	NN
12350	5320	4	COOKIES	cookie	NNS
12350	5320	5	(	(	-LRB-
12350	5320	6	MERBER	MERBER	NNP
12350	5320	7	KUCHEN	KUCHEN	NNP
12350	5320	8	)	)	-RRB-
12350	5320	9	Take	take	VB
12350	5320	10	ten	ten	CD
12350	5320	11	boiled	boiled	JJ
12350	5320	12	eggs	egg	NNS
12350	5320	13	and	and	CC
12350	5320	14	two	two	CD
12350	5320	15	raw	raw	JJ
12350	5320	16	ones	one	NNS
12350	5320	17	,	,	,
12350	5320	18	one	one	CD
12350	5320	19	pound	pound	NN
12350	5320	20	of	of	IN
12350	5320	21	best	good	JJS
12350	5320	22	butter	butter	NN
12350	5320	23	,	,	,
12350	5320	24	half	half	PDT
12350	5320	25	a	a	DT
12350	5320	26	pound	pound	NN
12350	5320	27	of	of	IN
12350	5320	28	almonds	almond	NNS
12350	5320	29	,	,	,
12350	5320	30	one	one	CD
12350	5320	31	lemon	lemon	NN
12350	5320	32	,	,	,
12350	5320	33	some	some	DT
12350	5320	34	cinnamon	cinnamon	JJ
12350	5320	35	one	one	CD
12350	5320	36	wineglass	wineglass	NN
12350	5320	37	of	of	IN
12350	5320	38	brandy	brandy	NN
12350	5320	39	,	,	,
12350	5320	40	one	one	CD
12350	5320	41	pound	pound	NN
12350	5320	42	of	of	IN
12350	5320	43	pulverized	pulverize	VBN
12350	5320	44	sugar	sugar	NN
12350	5320	45	and	and	CC
12350	5320	46	about	about	RB
12350	5320	47	one	one	CD
12350	5320	48	pound	pound	NN
12350	5320	49	and	and	CC
12350	5320	50	a	a	DT
12350	5320	51	half	half	NN
12350	5320	52	of	of	IN
12350	5320	53	flour	flour	NN
12350	5320	54	.	.	.
12350	5321	1	This	this	DT
12350	5321	2	quantity	quantity	NN
12350	5321	3	makes	make	VBZ
12350	5321	4	one	one	CD
12350	5321	5	hundred	hundred	CD
12350	5321	6	cookies	cookie	NNS
12350	5321	7	,	,	,
12350	5321	8	and	and	CC
12350	5321	9	like	like	IN
12350	5321	10	fruit	fruit	NN
12350	5321	11	cake	cake	NN
12350	5321	12	,	,	,
12350	5321	13	age	age	NN
12350	5321	14	improves	improve	VBZ
12350	5321	15	them	-PRON-	PRP
12350	5321	16	,	,	,
12350	5321	17	in	in	IN
12350	5321	18	other	other	JJ
12350	5321	19	words	word	NNS
12350	5321	20	,	,	,
12350	5321	21	the	the	DT
12350	5321	22	older	old	JJR
12350	5321	23	the	the	DT
12350	5321	24	better	well	JJR
12350	5321	25	.	.	.
12350	5322	1	Now	now	RB
12350	5322	2	to	to	TO
12350	5322	3	begin	begin	VB
12350	5322	4	with	with	IN
12350	5322	5	:	:	:
12350	5322	6	Set	set	VB
12350	5322	7	a	a	DT
12350	5322	8	dish	dish	NN
12350	5322	9	of	of	IN
12350	5322	10	boiling	boil	VBG
12350	5322	11	water	water	NN
12350	5322	12	on	on	IN
12350	5322	13	the	the	DT
12350	5322	14	stove	stove	NN
12350	5322	15	,	,	,
12350	5322	16	when	when	WRB
12350	5322	17	it	-PRON-	PRP
12350	5322	18	boils	boil	VBZ
12350	5322	19	hard	hard	RB
12350	5322	20	,	,	,
12350	5322	21	break	break	VB
12350	5322	22	the	the	DT
12350	5322	23	eggs	egg	NNS
12350	5322	24	carefully	carefully	RB
12350	5322	25	,	,	,
12350	5322	26	one	one	CD
12350	5322	27	at	at	IN
12350	5322	28	a	a	DT
12350	5322	29	time	time	NN
12350	5322	30	,	,	,
12350	5322	31	dropping	drop	VBG
12350	5322	32	the	the	DT
12350	5322	33	whites	white	NNS
12350	5322	34	in	in	IN
12350	5322	35	a	a	DT
12350	5322	36	deep	deep	JJ
12350	5322	37	porcelain	porcelain	NN
12350	5322	38	dish	dish	NN
12350	5322	39	,	,	,
12350	5322	40	and	and	CC
12350	5322	41	set	set	VB
12350	5322	42	away	away	RP
12350	5322	43	in	in	IN
12350	5322	44	a	a	DT
12350	5322	45	cool	cool	JJ
12350	5322	46	place	place	NN
12350	5322	47	.	.	.
12350	5323	1	Take	take	VB
12350	5323	2	each	each	DT
12350	5323	3	yolk	yolk	NN
12350	5323	4	as	as	IN
12350	5323	5	you	-PRON-	PRP
12350	5323	6	break	break	VBP
12350	5323	7	the	the	DT
12350	5323	8	egg	egg	NN
12350	5323	9	and	and	CC
12350	5323	10	put	put	VB
12350	5323	11	it	-PRON-	PRP
12350	5323	12	in	in	IN
12350	5323	13	a	a	DT
12350	5323	14	half	half	NN
12350	5323	15	shell	shell	NN
12350	5323	16	,	,	,
12350	5323	17	and	and	CC
12350	5323	18	lay	lie	VBD
12350	5323	19	it	-PRON-	PRP
12350	5323	20	in	in	IN
12350	5323	21	the	the	DT
12350	5323	22	boiling	boiling	NN
12350	5323	23	water	water	NN
12350	5323	24	until	until	IN
12350	5323	25	you	-PRON-	PRP
12350	5323	26	have	have	VBP
12350	5323	27	ten	ten	CD
12350	5323	28	boiling	boiling	NN
12350	5323	29	.	.	.
12350	5324	1	When	when	WRB
12350	5324	2	boiled	boil	VBN
12350	5324	3	hard	hard	RB
12350	5324	4	take	take	VB
12350	5324	5	them	-PRON-	PRP
12350	5324	6	up	up	RP
12350	5324	7	and	and	CC
12350	5324	8	lay	lay	VB
12350	5324	9	them	-PRON-	PRP
12350	5324	10	on	on	IN
12350	5324	11	a	a	DT
12350	5324	12	plate	plate	NN
12350	5324	13	to	to	TO
12350	5324	14	cool	cool	JJ
12350	5324	15	.	.	.
12350	5325	1	In	in	IN
12350	5325	2	the	the	DT
12350	5325	3	meantime	meantime	NN
12350	5325	4	,	,	,
12350	5325	5	cream	cream	VB
12350	5325	6	the	the	DT
12350	5325	7	butter	butter	NN
12350	5325	8	with	with	IN
12350	5325	9	a	a	DT
12350	5325	10	pound	pound	NN
12350	5325	11	of	of	IN
12350	5325	12	pulverized	pulverize	VBN
12350	5325	13	sugar	sugar	NN
12350	5325	14	,	,	,
12350	5325	15	add	add	VB
12350	5325	16	the	the	DT
12350	5325	17	grated	grate	VBN
12350	5325	18	peel	peel	NN
12350	5325	19	of	of	IN
12350	5325	20	a	a	DT
12350	5325	21	lemon	lemon	NN
12350	5325	22	,	,	,
12350	5325	23	a	a	DT
12350	5325	24	teaspoon	teaspoon	NN
12350	5325	25	of	of	IN
12350	5325	26	cinnamon	cinnamon	NN
12350	5325	27	and	and	CC
12350	5325	28	half	half	NN
12350	5325	29	of	of	IN
12350	5325	30	the	the	DT
12350	5325	31	almonds	almond	NNS
12350	5325	32	,	,	,
12350	5325	33	which	which	WDT
12350	5325	34	have	have	VBP
12350	5325	35	been	be	VBN
12350	5325	36	blanched	blanch	VBN
12350	5325	37	and	and	CC
12350	5325	38	pounded	pound	VBN
12350	5325	39	or	or	CC
12350	5325	40	grated	grate	VBN
12350	5325	41	(	(	-LRB-
12350	5325	42	reserve	reserve	VB
12350	5325	43	the	the	DT
12350	5325	44	other	other	JJ
12350	5325	45	half	half	NN
12350	5325	46	for	for	IN
12350	5325	47	the	the	DT
12350	5325	48	top	top	NN
12350	5325	49	of	of	IN
12350	5325	50	the	the	DT
12350	5325	51	cookies	cookie	NNS
12350	5325	52	,	,	,
12350	5325	53	which	which	WDT
12350	5325	54	should	should	MD
12350	5325	55	not	not	RB
12350	5325	56	be	be	VB
12350	5325	57	grated	grate	VBN
12350	5325	58	,	,	,
12350	5325	59	but	but	CC
12350	5325	60	pounded	pound	VBD
12350	5325	61	)	)	-RRB-
12350	5325	62	.	.	.
12350	5326	1	Add	add	VB
12350	5326	2	the	the	DT
12350	5326	3	hard	hard	RB
12350	5326	4	-	-	HYPH
12350	5326	5	boiled	boil	VBN
12350	5326	6	yolks	yolk	NNS
12350	5326	7	,	,	,
12350	5326	8	which	which	WDT
12350	5326	9	must	must	MD
12350	5326	10	be	be	VB
12350	5326	11	grated	grate	VBN
12350	5326	12	,	,	,
12350	5326	13	and	and	CC
12350	5326	14	the	the	DT
12350	5326	15	two	two	CD
12350	5326	16	raw	raw	JJ
12350	5326	17	eggs	egg	NNS
12350	5326	18	,	,	,
12350	5326	19	sift	sift	VBP
12350	5326	20	in	in	IN
12350	5326	21	the	the	DT
12350	5326	22	flour	flour	NN
12350	5326	23	,	,	,
12350	5326	24	and	and	CC
12350	5326	25	add	add	VB
12350	5326	26	the	the	DT
12350	5326	27	brandy	brandy	NN
12350	5326	28	.	.	.
12350	5327	1	Beat	beat	VB
12350	5327	2	up	up	RP
12350	5327	3	the	the	DT
12350	5327	4	whites	white	NNS
12350	5327	5	of	of	IN
12350	5327	6	the	the	DT
12350	5327	7	twelve	twelve	CD
12350	5327	8	eggs	egg	NNS
12350	5327	9	very	very	RB
12350	5327	10	stiff	stiff	JJ
12350	5327	11	,	,	,
12350	5327	12	add	add	VB
12350	5327	13	half	half	NN
12350	5327	14	to	to	IN
12350	5327	15	the	the	DT
12350	5327	16	dough	dough	NN
12350	5327	17	,	,	,
12350	5327	18	reserving	reserve	VBG
12350	5327	19	the	the	DT
12350	5327	20	other	other	JJ
12350	5327	21	half	half	NN
12350	5327	22	,	,	,
12350	5327	23	but	but	CC
12350	5327	24	do	do	VBP
12350	5327	25	not	not	RB
12350	5327	26	make	make	VB
12350	5327	27	the	the	DT
12350	5327	28	dough	dough	NN
12350	5327	29	stiff	stiff	VB
12350	5327	30	,	,	,
12350	5327	31	as	as	IN
12350	5327	32	it	-PRON-	PRP
12350	5327	33	should	should	MD
12350	5327	34	be	be	VB
12350	5327	35	so	so	RB
12350	5327	36	rich	rich	JJ
12350	5327	37	that	that	IN
12350	5327	38	you	-PRON-	PRP
12350	5327	39	can	can	MD
12350	5327	40	hardly	hardly	RB
12350	5327	41	handle	handle	VB
12350	5327	42	it	-PRON-	PRP
12350	5327	43	.	.	.
12350	5328	1	Flour	flour	VB
12350	5328	2	the	the	DT
12350	5328	3	baking	baking	NN
12350	5328	4	-	-	HYPH
12350	5328	5	board	board	NN
12350	5328	6	well	well	RB
12350	5328	7	,	,	,
12350	5328	8	roll	roll	VB
12350	5328	9	out	out	RP
12350	5328	10	about	about	IN
12350	5328	11	an	an	DT
12350	5328	12	eighth	eighth	NN
12350	5328	13	of	of	IN
12350	5328	14	an	an	DT
12350	5328	15	inch	inch	NN
12350	5328	16	thick	thick	JJ
12350	5328	17	.	.	.
12350	5329	1	Now	now	RB
12350	5329	2	spread	spread	VB
12350	5329	3	with	with	IN
12350	5329	4	the	the	DT
12350	5329	5	reserved	reserved	JJ
12350	5329	6	whites	white	NNS
12350	5329	7	of	of	IN
12350	5329	8	eggs	egg	NNS
12350	5329	9	,	,	,
12350	5329	10	reserving	reserve	VBG
12350	5329	11	half	half	RB
12350	5329	12	again	again	RB
12350	5329	13	,	,	,
12350	5329	14	as	as	IN
12350	5329	15	you	-PRON-	PRP
12350	5329	16	will	will	MD
12350	5329	17	have	have	VB
12350	5329	18	to	to	TO
12350	5329	19	roll	roll	VB
12350	5329	20	out	out	RP
12350	5329	21	at	at	RB
12350	5329	22	least	least	RBS
12350	5329	23	twice	twice	RB
12350	5329	24	on	on	IN
12350	5329	25	a	a	DT
12350	5329	26	large	large	JJ
12350	5329	27	baking	baking	NN
12350	5329	28	-	-	HYPH
12350	5329	29	board	board	NN
12350	5329	30	.	.	.
12350	5330	1	Sprinkle	sprinkle	VB
12350	5330	2	well	well	RB
12350	5330	3	with	with	IN
12350	5330	4	the	the	DT
12350	5330	5	pounded	pound	VBN
12350	5330	6	almonds	almond	NNS
12350	5330	7	after	after	IN
12350	5330	8	you	-PRON-	PRP
12350	5330	9	have	have	VBP
12350	5330	10	spread	spread	VBN
12350	5330	11	the	the	DT
12350	5330	12	beaten	beat	VBN
12350	5330	13	whites	white	NNS
12350	5330	14	of	of	IN
12350	5330	15	the	the	DT
12350	5330	16	eggs	egg	NNS
12350	5330	17	on	on	IN
12350	5330	18	top	top	NN
12350	5330	19	,	,	,
12350	5330	20	also	also	RB
12350	5330	21	sugar	sugar	NN
12350	5330	22	and	and	CC
12350	5330	23	cinnamon	cinnamon	NN
12350	5330	24	.	.	.
12350	5331	1	Cut	cut	VB
12350	5331	2	with	with	IN
12350	5331	3	a	a	DT
12350	5331	4	cookie	cookie	NN
12350	5331	5	-	-	HYPH
12350	5331	6	cutter	cutter	NN
12350	5331	7	.	.	.
12350	5332	1	Have	have	VBP
12350	5332	2	at	at	RB
12350	5332	3	least	least	RBS
12350	5332	4	five	five	CD
12350	5332	5	large	large	JJ
12350	5332	6	pans	pan	NNS
12350	5332	7	greased	grease	VBD
12350	5332	8	ready	ready	JJ
12350	5332	9	to	to	TO
12350	5332	10	receive	receive	VB
12350	5332	11	them	-PRON-	PRP
12350	5332	12	.	.	.
12350	5333	1	See	see	VB
12350	5333	2	that	that	IN
12350	5333	3	you	-PRON-	PRP
12350	5333	4	have	have	VBP
12350	5333	5	a	a	DT
12350	5333	6	good	good	JJ
12350	5333	7	fire	fire	NN
12350	5333	8	.	.	.
12350	5334	1	Time	time	NN
12350	5334	2	to	to	TO
12350	5334	3	bake	bake	VB
12350	5334	4	,	,	,
12350	5334	5	five	five	CD
12350	5334	6	to	to	TO
12350	5334	7	ten	ten	CD
12350	5334	8	minutes	minute	NNS
12350	5334	9	.	.	.
12350	5335	1	Pack	pack	VB
12350	5335	2	them	-PRON-	PRP
12350	5335	3	away	away	RB
12350	5335	4	when	when	WRB
12350	5335	5	cold	cold	JJ
12350	5335	6	in	in	IN
12350	5335	7	a	a	DT
12350	5335	8	stone	stone	NN
12350	5335	9	jar	jar	NN
12350	5335	10	or	or	CC
12350	5335	11	tin	tin	NN
12350	5335	12	cake	cake	NN
12350	5335	13	-	-	HYPH
12350	5335	14	box	box	NN
12350	5335	15	.	.	.
12350	5336	1	These	these	DT
12350	5336	2	cookies	cookie	NNS
12350	5336	3	will	will	MD
12350	5336	4	keep	keep	VB
12350	5336	5	a	a	DT
12350	5336	6	long	long	JJ
12350	5336	7	time	time	NN
12350	5336	8	.	.	.
12350	5337	1	VANILLA	VANILLA	NNP
12350	5337	2	COOKIES	COOKIES	NNP
12350	5337	3	Rub	Rub	NNP
12350	5337	4	one	one	CD
12350	5337	5	cup	cup	NN
12350	5337	6	of	of	IN
12350	5337	7	butter	butter	NN
12350	5337	8	and	and	CC
12350	5337	9	one	one	CD
12350	5337	10	cup	cup	NN
12350	5337	11	of	of	IN
12350	5337	12	sugar	sugar	NN
12350	5337	13	to	to	IN
12350	5337	14	a	a	DT
12350	5337	15	cream	cream	NN
12350	5337	16	;	;	:
12350	5337	17	add	add	VB
12350	5337	18	two	two	CD
12350	5337	19	eggs	egg	NNS
12350	5337	20	and	and	CC
12350	5337	21	two	two	CD
12350	5337	22	level	level	NN
12350	5337	23	teaspoons	teaspoon	NNS
12350	5337	24	of	of	IN
12350	5337	25	baking	baking	NN
12350	5337	26	-	-	HYPH
12350	5337	27	powder	powder	NN
12350	5337	28	,	,	,
12350	5337	29	flour	flour	NN
12350	5337	30	enough	enough	RB
12350	5337	31	to	to	TO
12350	5337	32	make	make	VB
12350	5337	33	a	a	DT
12350	5337	34	dough	dough	NN
12350	5337	35	.	.	.
12350	5338	1	Flavor	flavor	NN
12350	5338	2	with	with	IN
12350	5338	3	vanilla	vanilla	NN
12350	5338	4	,	,	,
12350	5338	5	roll	roll	VB
12350	5338	6	very	very	RB
12350	5338	7	thin	thin	JJ
12350	5338	8	,	,	,
12350	5338	9	spread	spread	VBN
12350	5338	10	with	with	IN
12350	5338	11	beaten	beat	VBN
12350	5338	12	white	white	NN
12350	5338	13	of	of	IN
12350	5338	14	egg	egg	NN
12350	5338	15	and	and	CC
12350	5338	16	sugar	sugar	NN
12350	5338	17	.	.	.
12350	5339	1	Proceed	proceed	VB
12350	5339	2	as	as	IN
12350	5339	3	for	for	IN
12350	5339	4	sugar	sugar	NN
12350	5339	5	cookies	cookie	NNS
12350	5339	6	.	.	.
12350	5340	1	OLD	old	JJ
12350	5340	2	-	-	HYPH
12350	5340	3	FASHIONED	FASHIONED	NNP
12350	5340	4	MOLASSES	molasses	NN
12350	5340	5	COOKIES	cookie	NNS
12350	5340	6	Put	Put	VBN
12350	5340	7	in	in	RP
12350	5340	8	a	a	DT
12350	5340	9	mixing	mixing	JJ
12350	5340	10	bowl	bowl	NN
12350	5340	11	one	one	CD
12350	5340	12	generous	generous	JJ
12350	5340	13	cup	cup	NN
12350	5340	14	of	of	IN
12350	5340	15	butter	butter	NN
12350	5340	16	which	which	WDT
12350	5340	17	has	have	VBZ
12350	5340	18	stood	stand	VBN
12350	5340	19	in	in	IN
12350	5340	20	a	a	DT
12350	5340	21	warm	warm	JJ
12350	5340	22	place	place	NN
12350	5340	23	until	until	IN
12350	5340	24	quite	quite	RB
12350	5340	25	soft	soft	JJ
12350	5340	26	;	;	:
12350	5340	27	add	add	VB
12350	5340	28	two	two	CD
12350	5340	29	cups	cup	NNS
12350	5340	30	of	of	IN
12350	5340	31	New	New	NNP
12350	5340	32	Orleans	Orleans	NNP
12350	5340	33	molasses	molasse	NNS
12350	5340	34	;	;	:
12350	5340	35	whip	whip	VB
12350	5340	36	these	these	DT
12350	5340	37	ingredients	ingredient	NNS
12350	5340	38	to	to	IN
12350	5340	39	a	a	DT
12350	5340	40	foam	foam	NN
12350	5340	41	;	;	:
12350	5340	42	then	then	RB
12350	5340	43	add	add	VB
12350	5340	44	two	two	CD
12350	5340	45	teaspoons	teaspoon	NNS
12350	5340	46	of	of	IN
12350	5340	47	powdered	powder	VBN
12350	5340	48	ginger	ginger	NN
12350	5340	49	,	,	,
12350	5340	50	one	one	CD
12350	5340	51	teaspoon	teaspoon	NN
12350	5340	52	of	of	IN
12350	5340	53	powdered	powder	VBN
12350	5340	54	cinnamon	cinnamon	NN
12350	5340	55	and	and	CC
12350	5340	56	grate	grate	VB
12350	5340	57	in	in	IN
12350	5340	58	half	half	PDT
12350	5340	59	a	a	DT
12350	5340	60	large	large	JJ
12350	5340	61	nutmeg	nutmeg	NN
12350	5340	62	;	;	:
12350	5340	63	stir	stir	VB
12350	5340	64	these	these	DT
12350	5340	65	spices	spice	NNS
12350	5340	66	well	well	RB
12350	5340	67	through	through	IN
12350	5340	68	the	the	DT
12350	5340	69	mixture	mixture	NN
12350	5340	70	;	;	:
12350	5340	71	then	then	RB
12350	5340	72	dissolve	dissolve	VB
12350	5340	73	two	two	CD
12350	5340	74	teaspoons	teaspoon	NNS
12350	5340	75	of	of	IN
12350	5340	76	baking	baking	NN
12350	5340	77	-	-	HYPH
12350	5340	78	soda	soda	NN
12350	5340	79	in	in	IN
12350	5340	80	half	half	PDT
12350	5340	81	a	a	DT
12350	5340	82	cup	cup	NN
12350	5340	83	of	of	IN
12350	5340	84	hot	hot	JJ
12350	5340	85	water	water	NN
12350	5340	86	;	;	:
12350	5340	87	stir	stir	VB
12350	5340	88	it	-PRON-	PRP
12350	5340	89	through	through	IN
12350	5340	90	the	the	DT
12350	5340	91	mixture	mixture	NN
12350	5340	92	,	,	,
12350	5340	93	and	and	CC
12350	5340	94	last	last	JJ
12350	5340	95	,	,	,
12350	5340	96	stir	stir	VBP
12350	5340	97	in	in	IN
12350	5340	98	enough	enough	JJ
12350	5340	99	sifted	sift	VBN
12350	5340	100	flour	flour	NN
12350	5340	101	to	to	TO
12350	5340	102	make	make	VB
12350	5340	103	a	a	DT
12350	5340	104	light	light	JJ
12350	5340	105	dough	dough	NN
12350	5340	106	just	just	RB
12350	5340	107	stiff	stiff	VB
12350	5340	108	enough	enough	RB
12350	5340	109	to	to	TO
12350	5340	110	roll	roll	VB
12350	5340	111	out	out	RP
12350	5340	112	.	.	.
12350	5341	1	Dust	dust	VB
12350	5341	2	the	the	DT
12350	5341	3	pastry	pastry	NN
12350	5341	4	board	board	NN
12350	5341	5	well	well	RB
12350	5341	6	with	with	IN
12350	5341	7	flour	flour	NN
12350	5341	8	and	and	CC
12350	5341	9	rub	rub	VB
12350	5341	10	the	the	DT
12350	5341	11	rolling	rolling	NN
12350	5341	12	-	-	:
12350	5341	13	pin	pin	NN
12350	5341	14	well	well	RB
12350	5341	15	with	with	IN
12350	5341	16	flour	flour	NN
12350	5341	17	;	;	:
12350	5341	18	then	then	RB
12350	5341	19	flour	flour	VB
12350	5341	20	the	the	DT
12350	5341	21	hands	hand	NNS
12350	5341	22	well	well	RB
12350	5341	23	,	,	,
12350	5341	24	take	take	VB
12350	5341	25	out	out	RP
12350	5341	26	some	some	DT
12350	5341	27	of	of	IN
12350	5341	28	the	the	DT
12350	5341	29	dough	dough	NN
12350	5341	30	,	,	,
12350	5341	31	put	put	VB
12350	5341	32	it	-PRON-	PRP
12350	5341	33	on	on	IN
12350	5341	34	the	the	DT
12350	5341	35	pastry	pastry	NNP
12350	5341	36	board	board	NN
12350	5341	37	,	,	,
12350	5341	38	quickly	quickly	RB
12350	5341	39	roll	roll	VB
12350	5341	40	it	-PRON-	PRP
12350	5341	41	out	out	RP
12350	5341	42	to	to	IN
12350	5341	43	the	the	DT
12350	5341	44	thickness	thickness	NN
12350	5341	45	of	of	IN
12350	5341	46	a	a	DT
12350	5341	47	quarter	quarter	NN
12350	5341	48	of	of	IN
12350	5341	49	an	an	DT
12350	5341	50	inch	inch	NN
12350	5341	51	;	;	,
12350	5341	52	cut	cut	VB
12350	5341	53	the	the	DT
12350	5341	54	dough	dough	NN
12350	5341	55	out	out	RP
12350	5341	56	with	with	IN
12350	5341	57	a	a	DT
12350	5341	58	round	round	JJ
12350	5341	59	cutter	cutter	NN
12350	5341	60	,	,	,
12350	5341	61	with	with	IN
12350	5341	62	or	or	CC
12350	5341	63	without	without	IN
12350	5341	64	scallops	scallop	NNS
12350	5341	65	,	,	,
12350	5341	66	and	and	CC
12350	5341	67	put	put	VBD
12350	5341	68	them	-PRON-	PRP
12350	5341	69	in	in	IN
12350	5341	70	well	well	RB
12350	5341	71	-	-	HYPH
12350	5341	72	floured	flour	VBN
12350	5341	73	baking	baking	NN
12350	5341	74	-	-	HYPH
12350	5341	75	pans	pan	NNS
12350	5341	76	and	and	CC
12350	5341	77	bake	bake	NN
12350	5341	78	in	in	RP
12350	5341	79	a	a	DT
12350	5341	80	slow	slow	JJ
12350	5341	81	oven	oven	NN
12350	5341	82	till	till	IN
12350	5341	83	a	a	DT
12350	5341	84	golden	golden	JJ
12350	5341	85	brown	brown	NN
12350	5341	86	.	.	.
12350	5342	1	SOUR	sour	JJ
12350	5342	2	MILK	milk	NN
12350	5342	3	COOKIES	cookie	NNS
12350	5342	4	Take	take	VB
12350	5342	5	one	one	CD
12350	5342	6	cup	cup	NN
12350	5342	7	of	of	IN
12350	5342	8	butter	butter	NN
12350	5342	9	,	,	,
12350	5342	10	one	one	CD
12350	5342	11	cup	cup	NN
12350	5342	12	of	of	IN
12350	5342	13	sugar	sugar	NN
12350	5342	14	,	,	,
12350	5342	15	two	two	CD
12350	5342	16	or	or	CC
12350	5342	17	three	three	CD
12350	5342	18	eggs	egg	NNS
12350	5342	19	,	,	,
12350	5342	20	and	and	CC
12350	5342	21	two	two	CD
12350	5342	22	-	-	HYPH
12350	5342	23	thirds	third	NNS
12350	5342	24	of	of	IN
12350	5342	25	a	a	DT
12350	5342	26	cup	cup	NN
12350	5342	27	of	of	IN
12350	5342	28	sour	sour	JJ
12350	5342	29	milk	milk	NN
12350	5342	30	.	.	.
12350	5343	1	Dissolve	dissolve	VB
12350	5343	2	a	a	DT
12350	5343	3	teaspoon	teaspoon	NN
12350	5343	4	of	of	IN
12350	5343	5	soda	soda	NN
12350	5343	6	in	in	IN
12350	5343	7	a	a	DT
12350	5343	8	little	little	JJ
12350	5343	9	hot	hot	JJ
12350	5343	10	water	water	NN
12350	5343	11	;	;	:
12350	5343	12	add	add	VB
12350	5343	13	part	part	NN
12350	5343	14	of	of	IN
12350	5343	15	it	-PRON-	PRP
12350	5343	16	at	at	IN
12350	5343	17	a	a	DT
12350	5343	18	time	time	NN
12350	5343	19	to	to	IN
12350	5343	20	the	the	DT
12350	5343	21	milk	milk	NN
12350	5343	22	until	until	IN
12350	5343	23	it	-PRON-	PRP
12350	5343	24	foams	foam	VBZ
12350	5343	25	as	as	IN
12350	5343	26	you	-PRON-	PRP
12350	5343	27	stir	stir	VBP
12350	5343	28	it	-PRON-	PRP
12350	5343	29	.	.	.
12350	5344	1	Be	be	VB
12350	5344	2	careful	careful	JJ
12350	5344	3	not	not	RB
12350	5344	4	to	to	TO
12350	5344	5	get	get	VB
12350	5344	6	in	in	RB
12350	5344	7	too	too	RB
12350	5344	8	much	much	JJ
12350	5344	9	.	.	.
12350	5345	1	Mix	mix	VB
12350	5345	2	up	up	RP
12350	5345	3	soft	soft	JJ
12350	5345	4	only	only	RB
12350	5345	5	using	use	VBG
12350	5345	6	flour	flour	NN
12350	5345	7	sufficient	sufficient	JJ
12350	5345	8	to	to	TO
12350	5345	9	roll	roll	VB
12350	5345	10	out	out	RP
12350	5345	11	thin	thin	RB
12350	5345	12	.	.	.
12350	5346	1	A	a	DT
12350	5346	2	teaspoon	teaspoon	NN
12350	5346	3	of	of	IN
12350	5346	4	cardamom	cardamom	NN
12350	5346	5	seed	seed	NN
12350	5346	6	may	may	MD
12350	5346	7	be	be	VB
12350	5346	8	sprinkled	sprinkle	VBN
12350	5346	9	into	into	IN
12350	5346	10	the	the	DT
12350	5346	11	dough	dough	NN
12350	5346	12	.	.	.
12350	5347	1	HUNGARIAN	HUNGARIAN	NNP
12350	5347	2	ALMOND	almond	NN
12350	5347	3	COOKIES	cookie	NNS
12350	5347	4	Scant	scant	JJ
12350	5347	5	one	one	CD
12350	5347	6	-	-	HYPH
12350	5347	7	quarter	quarter	NN
12350	5347	8	of	of	IN
12350	5347	9	a	a	DT
12350	5347	10	pound	pound	NN
12350	5347	11	of	of	IN
12350	5347	12	almonds	almond	NNS
12350	5347	13	,	,	,
12350	5347	14	blanched	blanch	VBD
12350	5347	15	and	and	CC
12350	5347	16	grated	grate	VBN
12350	5347	17	;	;	:
12350	5347	18	scant	scant	JJ
12350	5347	19	one	one	CD
12350	5347	20	-	-	HYPH
12350	5347	21	half	half	NN
12350	5347	22	pound	pound	NN
12350	5347	23	of	of	IN
12350	5347	24	sweet	sweet	JJ
12350	5347	25	butter	butter	NN
12350	5347	26	;	;	:
12350	5347	27	not	not	RB
12350	5347	28	quite	quite	RB
12350	5347	29	three	three	CD
12350	5347	30	-	-	HYPH
12350	5347	31	quarters	quarter	NNS
12350	5347	32	of	of	IN
12350	5347	33	a	a	DT
12350	5347	34	pound	pound	NN
12350	5347	35	of	of	IN
12350	5347	36	flour	flour	NN
12350	5347	37	;	;	:
12350	5347	38	a	a	DT
12350	5347	39	little	little	JJ
12350	5347	40	sugar	sugar	NN
12350	5347	41	and	and	CC
12350	5347	42	a	a	DT
12350	5347	43	pinch	pinch	NN
12350	5347	44	of	of	IN
12350	5347	45	salt	salt	NN
12350	5347	46	,	,	,
12350	5347	47	and	and	CC
12350	5347	48	two	two	CD
12350	5347	49	yolks	yolk	NNS
12350	5347	50	.	.	.
12350	5348	1	Mix	mix	VB
12350	5348	2	this	this	DT
12350	5348	3	well	well	RB
12350	5348	4	,	,	,
12350	5348	5	pound	pound	VB
12350	5348	6	the	the	DT
12350	5348	7	dough	dough	NN
12350	5348	8	well	well	RB
12350	5348	9	with	with	IN
12350	5348	10	the	the	DT
12350	5348	11	rolling	rolling	NN
12350	5348	12	-	-	HYPH
12350	5348	13	pin	pin	NN
12350	5348	14	,	,	,
12350	5348	15	then	then	RB
12350	5348	16	roll	roll	VB
12350	5348	17	out	out	RP
12350	5348	18	not	not	RB
12350	5348	19	too	too	RB
12350	5348	20	thin	thin	JJ
12350	5348	21	.	.	.
12350	5349	1	Bake	bake	VB
12350	5349	2	.	.	.
12350	5350	1	NUTMEG	NUTMEG	NNP
12350	5350	2	CAKES	CAKES	NNP
12350	5350	3	(	(	-LRB-
12350	5350	4	PFEFFERNUESSE	PFEFFERNUESSE	NNP
12350	5350	5	)	)	-RRB-
12350	5350	6	Sift	sift	VB
12350	5350	7	one	one	CD
12350	5350	8	pound	pound	NN
12350	5350	9	of	of	IN
12350	5350	10	flour	flour	NN
12350	5350	11	and	and	CC
12350	5350	12	one	one	CD
12350	5350	13	pound	pound	NN
12350	5350	14	of	of	IN
12350	5350	15	pulverized	pulverize	VBN
12350	5350	16	sugar	sugar	NN
12350	5350	17	into	into	IN
12350	5350	18	a	a	DT
12350	5350	19	large	large	JJ
12350	5350	20	bowl	bowl	NN
12350	5350	21	,	,	,
12350	5350	22	four	four	CD
12350	5350	23	eggs	egg	NNS
12350	5350	24	,	,	,
12350	5350	25	a	a	DT
12350	5350	26	piece	piece	NN
12350	5350	27	of	of	IN
12350	5350	28	citron	citron	NN
12350	5350	29	grated	grate	VBD
12350	5350	30	or	or	CC
12350	5350	31	chopped	chop	VBN
12350	5350	32	very	very	RB
12350	5350	33	fine	fine	JJ
12350	5350	34	,	,	,
12350	5350	35	also	also	RB
12350	5350	36	the	the	DT
12350	5350	37	peel	peel	NN
12350	5350	38	of	of	IN
12350	5350	39	a	a	DT
12350	5350	40	lemon	lemon	NN
12350	5350	41	,	,	,
12350	5350	42	one	one	CD
12350	5350	43	whole	whole	JJ
12350	5350	44	nutmeg	nutmeg	NN
12350	5350	45	grated	grate	VBD
12350	5350	46	,	,	,
12350	5350	47	one	one	CD
12350	5350	48	tablespoon	tablespoon	NN
12350	5350	49	of	of	IN
12350	5350	50	ground	ground	NN
12350	5350	51	cinnamon	cinnamon	NN
12350	5350	52	,	,	,
12350	5350	53	one	one	CD
12350	5350	54	-	-	HYPH
12350	5350	55	half	half	NN
12350	5350	56	teaspoon	teaspoon	NN
12350	5350	57	of	of	IN
12350	5350	58	ground	ground	NN
12350	5350	59	cloves	clove	NNS
12350	5350	60	,	,	,
12350	5350	61	and	and	CC
12350	5350	62	half	half	PDT
12350	5350	63	a	a	DT
12350	5350	64	teaspoon	teaspoon	NN
12350	5350	65	of	of	IN
12350	5350	66	allspice	allspice	NN
12350	5350	67	.	.	.
12350	5351	1	Mix	mix	VB
12350	5351	2	all	all	DT
12350	5351	3	thoroughly	thoroughly	RB
12350	5351	4	in	in	IN
12350	5351	5	a	a	DT
12350	5351	6	deep	deep	JJ
12350	5351	7	bowl	bowl	NN
12350	5351	8	.	.	.
12350	5352	1	Sift	sift	VB
12350	5352	2	a	a	DT
12350	5352	3	heaping	heaping	NN
12350	5352	4	teaspoon	teaspoon	NN
12350	5352	5	of	of	IN
12350	5352	6	baking	baking	NN
12350	5352	7	-	-	HYPH
12350	5352	8	powder	powder	NN
12350	5352	9	in	in	IN
12350	5352	10	with	with	IN
12350	5352	11	the	the	DT
12350	5352	12	flour	flour	NN
12350	5352	13	.	.	.
12350	5353	1	Work	work	VB
12350	5353	2	into	into	IN
12350	5353	3	little	little	JJ
12350	5353	4	balls	ball	NNS
12350	5353	5	as	as	RB
12350	5353	6	large	large	JJ
12350	5353	7	as	as	IN
12350	5353	8	hickory	hickory	JJ
12350	5353	9	nuts	nuts	JJ
12350	5353	10	with	with	IN
12350	5353	11	buttered	butter	VBN
12350	5353	12	or	or	CC
12350	5353	13	floured	flour	VBN
12350	5353	14	hands	hand	NNS
12350	5353	15	.	.	.
12350	5354	1	Bake	bake	VB
12350	5354	2	on	on	RP
12350	5354	3	waxed	waxed	NNS
12350	5354	4	or	or	CC
12350	5354	5	buttered	butter	VBN
12350	5354	6	tins	tin	NNS
12350	5354	7	,	,	,
12350	5354	8	an	an	DT
12350	5354	9	inch	inch	NN
12350	5354	10	apart	apart	RB
12350	5354	11	.	.	.
12350	5355	1	ANISE	anise	JJ
12350	5355	2	SEED	seed	NN
12350	5355	3	COOKIES	cookie	NNS
12350	5355	4	(	(	-LRB-
12350	5355	5	SPRINGELE	SPRINGELE	NNP
12350	5355	6	)	)	-RRB-
12350	5355	7	Four	four	CD
12350	5355	8	eggs	egg	NNS
12350	5355	9	,	,	,
12350	5355	10	not	not	RB
12350	5355	11	separated	separate	VBN
12350	5355	12	,	,	,
12350	5355	13	but	but	CC
12350	5355	14	thoroughly	thoroughly	RB
12350	5355	15	beaten	beat	VBN
12350	5355	16	,	,	,
12350	5355	17	then	then	RB
12350	5355	18	add	add	VB
12350	5355	19	one	one	CD
12350	5355	20	and	and	CC
12350	5355	21	one	one	CD
12350	5355	22	-	-	HYPH
12350	5355	23	half	half	NN
12350	5355	24	cups	cup	NNS
12350	5355	25	of	of	IN
12350	5355	26	granulated	granulate	VBN
12350	5355	27	sugar	sugar	NN
12350	5355	28	,	,	,
12350	5355	29	and	and	CC
12350	5355	30	beat	beat	VBD
12350	5355	31	for	for	IN
12350	5355	32	thirty	thirty	CD
12350	5355	33	minutes	minute	NNS
12350	5355	34	;	;	:
12350	5355	35	add	add	VB
12350	5355	36	two	two	CD
12350	5355	37	heaping	heap	VBG
12350	5355	38	cups	cup	NNS
12350	5355	39	of	of	IN
12350	5355	40	flour	flour	NN
12350	5355	41	and	and	CC
12350	5355	42	fourteen	fourteen	CD
12350	5355	43	drops	drop	NNS
12350	5355	44	of	of	IN
12350	5355	45	anise	anise	JJ
12350	5355	46	seed	seed	NN
12350	5355	47	oil	oil	NN
12350	5355	48	;	;	:
12350	5355	49	drop	drop	VB
12350	5355	50	from	from	IN
12350	5355	51	a	a	DT
12350	5355	52	teaspoon	teaspoon	NN
12350	5355	53	on	on	IN
12350	5355	54	well	well	RB
12350	5355	55	-	-	HYPH
12350	5355	56	buttered	butter	VBN
12350	5355	57	pans	pan	NNS
12350	5355	58	,	,	,
12350	5355	59	and	and	CC
12350	5355	60	bake	bake	VB
12350	5355	61	in	in	RP
12350	5355	62	a	a	DT
12350	5355	63	moderate	moderate	JJ
12350	5355	64	oven	oven	NN
12350	5355	65	.	.	.
12350	5356	1	It	-PRON-	PRP
12350	5356	2	will	will	MD
12350	5356	3	improve	improve	VB
12350	5356	4	them	-PRON-	PRP
12350	5356	5	to	to	TO
12350	5356	6	let	let	VB
12350	5356	7	them	-PRON-	PRP
12350	5356	8	stand	stand	VB
12350	5356	9	from	from	IN
12350	5356	10	two	two	CD
12350	5356	11	to	to	TO
12350	5356	12	three	three	CD
12350	5356	13	hours	hour	NNS
12350	5356	14	in	in	IN
12350	5356	15	the	the	DT
12350	5356	16	pans	pan	NNS
12350	5356	17	before	before	IN
12350	5356	18	baking	baking	NN
12350	5356	19	.	.	.
12350	5357	1	CARDAMOM	cardamom	NN
12350	5357	2	COOKIES	cookie	VBZ
12350	5357	3	Boil	Boil	NNP
12350	5357	4	six	six	CD
12350	5357	5	eggs	egg	NNS
12350	5357	6	hard	hard	JJ
12350	5357	7	.	.	.
12350	5358	1	When	when	WRB
12350	5358	2	cold	cold	JJ
12350	5358	3	shell	shell	NN
12350	5358	4	and	and	CC
12350	5358	5	grate	grate	VB
12350	5358	6	the	the	DT
12350	5358	7	yolks	yolk	NNS
12350	5358	8	(	(	-LRB-
12350	5358	9	reserve	reserve	VB
12350	5358	10	the	the	DT
12350	5358	11	whites	white	NNS
12350	5358	12	for	for	IN
12350	5358	13	salads	salad	NNS
12350	5358	14	or	or	CC
12350	5358	15	to	to	TO
12350	5358	16	garnish	garnish	VB
12350	5358	17	vegetables	vegetable	NNS
12350	5358	18	)	)	-RRB-
12350	5358	19	,	,	,
12350	5358	20	add	add	VB
12350	5358	21	one	one	CD
12350	5358	22	-	-	HYPH
12350	5358	23	half	half	NN
12350	5358	24	pound	pound	NN
12350	5358	25	of	of	IN
12350	5358	26	sugar	sugar	NN
12350	5358	27	,	,	,
12350	5358	28	the	the	DT
12350	5358	29	grated	grate	VBN
12350	5358	30	peel	peel	NN
12350	5358	31	of	of	IN
12350	5358	32	a	a	DT
12350	5358	33	lemon	lemon	NN
12350	5358	34	and	and	CC
12350	5358	35	one	one	CD
12350	5358	36	-	-	HYPH
12350	5358	37	half	half	NN
12350	5358	38	wineglass	wineglass	NN
12350	5358	39	of	of	IN
12350	5358	40	brandy	brandy	NN
12350	5358	41	.	.	.
12350	5359	1	Stir	stir	VB
12350	5359	2	in	in	IN
12350	5359	3	one	one	CD
12350	5359	4	-	-	HYPH
12350	5359	5	half	half	NN
12350	5359	6	pound	pound	NN
12350	5359	7	of	of	IN
12350	5359	8	butter	butter	NN
12350	5359	9	which	which	WDT
12350	5359	10	has	have	VBZ
12350	5359	11	been	be	VBN
12350	5359	12	worked	work	VBN
12350	5359	13	to	to	IN
12350	5359	14	a	a	DT
12350	5359	15	cream	cream	NN
12350	5359	16	.	.	.
12350	5360	1	Sift	sift	VB
12350	5360	2	in	in	IN
12350	5360	3	as	as	RB
12350	5360	4	much	much	JJ
12350	5360	5	flour	flour	NN
12350	5360	6	as	as	IN
12350	5360	7	you	-PRON-	PRP
12350	5360	8	think	think	VBP
12350	5360	9	will	will	MD
12350	5360	10	allow	allow	VB
12350	5360	11	you	-PRON-	PRP
12350	5360	12	to	to	TO
12350	5360	13	roll	roll	VB
12350	5360	14	out	out	RP
12350	5360	15	the	the	DT
12350	5360	16	dough	dough	NN
12350	5360	17	;	;	:
12350	5360	18	take	take	VB
12350	5360	19	as	as	RB
12350	5360	20	little	little	JJ
12350	5360	21	as	as	IN
12350	5360	22	possible	possible	JJ
12350	5360	23	,	,	,
12350	5360	24	a	a	DT
12350	5360	25	little	little	JJ
12350	5360	26	over	over	IN
12350	5360	27	half	half	PDT
12350	5360	28	a	a	DT
12350	5360	29	pound	pound	NN
12350	5360	30	,	,	,
12350	5360	31	and	and	CC
12350	5360	32	flour	flour	VB
12350	5360	33	the	the	DT
12350	5360	34	board	board	NN
12350	5360	35	very	very	RB
12350	5360	36	thick	thick	JJ
12350	5360	37	.	.	.
12350	5361	1	Put	put	VB
12350	5361	2	in	in	RP
12350	5361	3	about	about	RB
12350	5361	4	two	two	CD
12350	5361	5	cents	cent	NNS
12350	5361	6	worth	worth	JJ
12350	5361	7	of	of	IN
12350	5361	8	cardamom	cardamom	JJ
12350	5361	9	seed	seed	NN
12350	5361	10	and	and	CC
12350	5361	11	a	a	DT
12350	5361	12	little	little	JJ
12350	5361	13	rosewater	rosewater	NN
12350	5361	14	.	.	.
12350	5362	1	Cut	cut	VB
12350	5362	2	out	out	RP
12350	5362	3	with	with	IN
12350	5362	4	a	a	DT
12350	5362	5	fancy	fancy	JJ
12350	5362	6	cake	cake	NN
12350	5362	7	-	-	HYPH
12350	5362	8	cutter	cutter	NN
12350	5362	9	and	and	CC
12350	5362	10	brush	brush	NN
12350	5362	11	with	with	IN
12350	5362	12	beaten	beat	VBN
12350	5362	13	egg	egg	NN
12350	5362	14	.	.	.
12350	5363	1	Sprinkle	sprinkle	VB
12350	5363	2	pounded	pound	VBD
12350	5363	3	almonds	almond	NNS
12350	5363	4	and	and	CC
12350	5363	5	sugar	sugar	NN
12350	5363	6	on	on	IN
12350	5363	7	top	top	NN
12350	5363	8	.	.	.
12350	5364	1	PURIM	PURIM	NNP
12350	5364	2	CAKES	CAKES	NNP
12350	5364	3	Take	take	VBP
12350	5364	4	two	two	CD
12350	5364	5	cups	cup	NNS
12350	5364	6	of	of	IN
12350	5364	7	flour	flour	NN
12350	5364	8	,	,	,
12350	5364	9	one	one	CD
12350	5364	10	tablespoon	tablespoon	NN
12350	5364	11	of	of	IN
12350	5364	12	sugar	sugar	NN
12350	5364	13	,	,	,
12350	5364	14	add	add	VB
12350	5364	15	four	four	CD
12350	5364	16	eggs	egg	NNS
12350	5364	17	and	and	CC
12350	5364	18	two	two	CD
12350	5364	19	tablespoons	tablespoon	NNS
12350	5364	20	of	of	IN
12350	5364	21	oil	oil	NN
12350	5364	22	;	;	:
12350	5364	23	knead	knead	VB
12350	5364	24	all	all	PDT
12350	5364	25	these	these	DT
12350	5364	26	together	together	RB
12350	5364	27	,	,	,
12350	5364	28	roll	roll	VB
12350	5364	29	out	out	RP
12350	5364	30	not	not	RB
12350	5364	31	very	very	RB
12350	5364	32	thin	thin	JJ
12350	5364	33	,	,	,
12350	5364	34	cut	cut	VBN
12350	5364	35	in	in	IN
12350	5364	36	squares	square	NNS
12350	5364	37	,	,	,
12350	5364	38	close	close	VB
12350	5364	39	two	two	CD
12350	5364	40	sides	side	NNS
12350	5364	41	,	,	,
12350	5364	42	prick	prick	VB
12350	5364	43	with	with	IN
12350	5364	44	a	a	DT
12350	5364	45	fork	fork	NN
12350	5364	46	so	so	IN
12350	5364	47	they	-PRON-	PRP
12350	5364	48	will	will	MD
12350	5364	49	not	not	RB
12350	5364	50	blister	blister	VB
12350	5364	51	;	;	:
12350	5364	52	put	put	VBN
12350	5364	53	on	on	IN
12350	5364	54	tins	tin	NNS
12350	5364	55	and	and	CC
12350	5364	56	bake	bake	VB
12350	5364	57	well	well	RB
12350	5364	58	.	.	.
12350	5365	1	Then	then	RB
12350	5365	2	take	take	VB
12350	5365	3	one	one	CD
12350	5365	4	pound	pound	NN
12350	5365	5	of	of	IN
12350	5365	6	honey	honey	NN
12350	5365	7	,	,	,
12350	5365	8	boil	boil	NN
12350	5365	9	,	,	,
12350	5365	10	and	and	CC
12350	5365	11	put	put	VBD
12350	5365	12	the	the	DT
12350	5365	13	squares	square	NNS
12350	5365	14	in	in	IN
12350	5365	15	this	this	DT
12350	5365	16	and	and	CC
12350	5365	17	let	let	VB
12350	5365	18	boil	boil	VB
12350	5365	19	a	a	DT
12350	5365	20	bit	bit	NN
12350	5365	21	;	;	:
12350	5365	22	then	then	RB
12350	5365	23	drop	drop	VB
12350	5365	24	in	in	IN
12350	5365	25	one	one	CD
12350	5365	26	-	-	HYPH
12350	5365	27	quarter	quarter	NN
12350	5365	28	pound	pound	NN
12350	5365	29	of	of	IN
12350	5365	30	poppy	poppy	JJ
12350	5365	31	seeds	seed	NNS
12350	5365	32	and	and	CC
12350	5365	33	put	put	VBD
12350	5365	34	back	back	RB
12350	5365	35	on	on	IN
12350	5365	36	fire	fire	NN
12350	5365	37	.	.	.
12350	5366	1	When	when	WRB
12350	5366	2	nice	nice	JJ
12350	5366	3	and	and	CC
12350	5366	4	brown	brown	JJ
12350	5366	5	sprinkle	sprinkle	VBP
12350	5366	6	with	with	IN
12350	5366	7	a	a	DT
12350	5366	8	little	little	JJ
12350	5366	9	cold	cold	JJ
12350	5366	10	water	water	NN
12350	5366	11	,	,	,
12350	5366	12	take	take	VB
12350	5366	13	off	off	RP
12350	5366	14	and	and	CC
12350	5366	15	put	put	VB
12350	5366	16	on	on	RP
12350	5366	17	another	another	DT
12350	5366	18	dish	dish	NN
12350	5366	19	so	so	IN
12350	5366	20	they	-PRON-	PRP
12350	5366	21	do	do	VBP
12350	5366	22	not	not	RB
12350	5366	23	stick	stick	VB
12350	5366	24	to	to	IN
12350	5366	25	each	each	DT
12350	5366	26	other	other	JJ
12350	5366	27	.	.	.
12350	5367	1	PARVE	PARVE	NNP
12350	5367	2	COOKIES	cookie	VBZ
12350	5367	3	To	to	IN
12350	5367	4	one	one	CD
12350	5367	5	pound	pound	NN
12350	5367	6	of	of	IN
12350	5367	7	flour	flour	NN
12350	5367	8	take	take	VB
12350	5367	9	one	one	CD
12350	5367	10	teaspoon	teaspoon	NN
12350	5367	11	of	of	IN
12350	5367	12	baking	baking	NN
12350	5367	13	-	-	HYPH
12350	5367	14	powder	powder	NNP
12350	5367	15	,	,	,
12350	5367	16	four	four	CD
12350	5367	17	eggs	egg	NNS
12350	5367	18	,	,	,
12350	5367	19	one	one	CD
12350	5367	20	-	-	HYPH
12350	5367	21	quarter	quarter	NN
12350	5367	22	pound	pound	NN
12350	5367	23	of	of	IN
12350	5367	24	poppy	poppy	JJ
12350	5367	25	seeds	seed	NNS
12350	5367	26	,	,	,
12350	5367	27	three	three	CD
12350	5367	28	tablespoons	tablespoon	NNS
12350	5367	29	of	of	IN
12350	5367	30	oil	oil	NN
12350	5367	31	,	,	,
12350	5367	32	two	two	CD
12350	5367	33	pounds	pound	NNS
12350	5367	34	of	of	IN
12350	5367	35	sugar	sugar	NN
12350	5367	36	and	and	CC
12350	5367	37	a	a	DT
12350	5367	38	little	little	JJ
12350	5367	39	salt	salt	NN
12350	5367	40	;	;	:
12350	5367	41	knead	knead	NN
12350	5367	42	not	not	RB
12350	5367	43	too	too	RB
12350	5367	44	stiff	stiff	JJ
12350	5367	45	and	and	CC
12350	5367	46	put	put	VBD
12350	5367	47	on	on	RP
12350	5367	48	tins	tin	NNS
12350	5367	49	and	and	CC
12350	5367	50	bake	bake	NN
12350	5367	51	in	in	IN
12350	5367	52	hot	hot	JJ
12350	5367	53	oven	oven	NN
12350	5367	54	till	till	IN
12350	5367	55	a	a	DT
12350	5367	56	nice	nice	JJ
12350	5367	57	brown	brown	NN
12350	5367	58	.	.	.
12350	5368	1	(	(	-LRB-
12350	5368	2	Do	do	VB
12350	5368	3	not	not	RB
12350	5368	4	let	let	VB
12350	5368	5	burn	burn	VB
12350	5368	6	.	.	.
12350	5368	7	)	)	-RRB-
12350	5369	1	TEIGLECH	teiglech	NN
12350	5369	2	Mix	mix	VB
12350	5369	3	one	one	CD
12350	5369	4	pound	pound	NN
12350	5369	5	of	of	IN
12350	5369	6	flour	flour	NN
12350	5369	7	,	,	,
12350	5369	8	one	one	CD
12350	5369	9	teaspoon	teaspoon	NN
12350	5369	10	of	of	IN
12350	5369	11	baking	baking	NN
12350	5369	12	-	-	HYPH
12350	5369	13	powder	powder	NN
12350	5369	14	,	,	,
12350	5369	15	three	three	CD
12350	5369	16	tablespoons	tablespoon	NNS
12350	5369	17	of	of	IN
12350	5369	18	oil	oil	NN
12350	5369	19	,	,	,
12350	5369	20	and	and	CC
12350	5369	21	four	four	CD
12350	5369	22	eggs	egg	NNS
12350	5369	23	;	;	:
12350	5369	24	knead	knead	VB
12350	5369	25	very	very	RB
12350	5369	26	well	well	RB
12350	5369	27	.	.	.
12350	5370	1	Roll	roll	VB
12350	5370	2	out	out	RP
12350	5370	3	in	in	IN
12350	5370	4	strips	strip	NNS
12350	5370	5	three	three	CD
12350	5370	6	inches	inch	NNS
12350	5370	7	long	long	JJ
12350	5370	8	,	,	,
12350	5370	9	place	place	NN
12350	5370	10	on	on	IN
12350	5370	11	tins	tin	NNS
12350	5370	12	and	and	CC
12350	5370	13	bake	bake	NN
12350	5370	14	.	.	.
12350	5371	1	Take	take	VB
12350	5371	2	a	a	DT
12350	5371	3	pound	pound	NN
12350	5371	4	of	of	IN
12350	5371	5	chopped	chop	VBN
12350	5371	6	nuts	nut	NNS
12350	5371	7	,	,	,
12350	5371	8	one	one	CD
12350	5371	9	-	-	HYPH
12350	5371	10	half	half	NN
12350	5371	11	pound	pound	NN
12350	5371	12	of	of	IN
12350	5371	13	honey	honey	NN
12350	5371	14	,	,	,
12350	5371	15	and	and	CC
12350	5371	16	one	one	CD
12350	5371	17	-	-	HYPH
12350	5371	18	half	half	NN
12350	5371	19	pound	pound	NN
12350	5371	20	of	of	IN
12350	5371	21	sugar	sugar	NN
12350	5371	22	;	;	:
12350	5371	23	mix	mix	VB
12350	5371	24	thoroughly	thoroughly	RB
12350	5371	25	with	with	IN
12350	5371	26	wooden	wooden	JJ
12350	5371	27	spoon	spoon	NN
12350	5371	28	and	and	CC
12350	5371	29	boil	boil	VB
12350	5371	30	with	with	IN
12350	5371	31	the	the	DT
12350	5371	32	cakes	cake	NNS
12350	5371	33	until	until	IN
12350	5371	34	brown	brown	NNP
12350	5371	35	.	.	.
12350	5372	1	Take	take	VB
12350	5372	2	off	off	RP
12350	5372	3	the	the	DT
12350	5372	4	stove	stove	NN
12350	5372	5	;	;	:
12350	5372	6	wet	wet	JJ
12350	5372	7	with	with	IN
12350	5372	8	cold	cold	JJ
12350	5372	9	water	water	NN
12350	5372	10	,	,	,
12350	5372	11	spread	spread	VBD
12350	5372	12	out	out	RP
12350	5372	13	on	on	IN
12350	5372	14	board	board	NN
12350	5372	15	.	.	.
12350	5373	1	When	when	WRB
12350	5373	2	cold	cold	JJ
12350	5373	3	,	,	,
12350	5373	4	pat	pat	VBP
12350	5373	5	with	with	IN
12350	5373	6	the	the	DT
12350	5373	7	hands	hand	NNS
12350	5373	8	to	to	TO
12350	5373	9	make	make	VB
12350	5373	10	thin	thin	JJ
12350	5373	11	and	and	CC
12350	5373	12	sprinkle	sprinkle	VB
12350	5373	13	with	with	IN
12350	5373	14	dry	dry	JJ
12350	5373	15	ginger	ginger	NN
12350	5373	16	.	.	.
12350	5374	1	HONEY	honey	NN
12350	5374	2	CORN	corn	NN
12350	5374	3	CAKES	CAKES	NNP
12350	5374	4	Boil	Boil	NNP
12350	5374	5	one	one	CD
12350	5374	6	pound	pound	NN
12350	5374	7	of	of	IN
12350	5374	8	pure	pure	JJ
12350	5374	9	honey	honey	NN
12350	5374	10	.	.	.
12350	5375	1	Take	take	VB
12350	5375	2	one	one	CD
12350	5375	3	pound	pound	NN
12350	5375	4	of	of	IN
12350	5375	5	cornmeal	cornmeal	NN
12350	5375	6	mixed	mix	VBN
12350	5375	7	with	with	IN
12350	5375	8	a	a	DT
12350	5375	9	little	little	JJ
12350	5375	10	ground	ground	NN
12350	5375	11	allspice	allspice	NN
12350	5375	12	,	,	,
12350	5375	13	cloves	clove	NNS
12350	5375	14	,	,	,
12350	5375	15	and	and	CC
12350	5375	16	pepper	pepper	NN
12350	5375	17	,	,	,
12350	5375	18	add	add	VB
12350	5375	19	the	the	DT
12350	5375	20	boiled	boil	VBN
12350	5375	21	honey	honey	NN
12350	5375	22	,	,	,
12350	5375	23	make	make	VB
12350	5375	24	a	a	DT
12350	5375	25	loose	loose	JJ
12350	5375	26	batter	batter	NN
12350	5375	27	,	,	,
12350	5375	28	add	add	VB
12350	5375	29	one	one	CD
12350	5375	30	wineglass	wineglass	NN
12350	5375	31	of	of	IN
12350	5375	32	brandy	brandy	NN
12350	5375	33	;	;	:
12350	5375	34	mix	mix	VB
12350	5375	35	all	all	DT
12350	5375	36	,	,	,
12350	5375	37	and	and	CC
12350	5375	38	cool	cool	JJ
12350	5375	39	.	.	.
12350	5376	1	Wet	wet	VB
12350	5376	2	the	the	DT
12350	5376	3	hands	hand	NNS
12350	5376	4	with	with	IN
12350	5376	5	cold	cold	JJ
12350	5376	6	water	water	NN
12350	5376	7	,	,	,
12350	5376	8	take	take	VB
12350	5376	9	pieces	piece	NNS
12350	5376	10	of	of	IN
12350	5376	11	the	the	DT
12350	5376	12	dough	dough	NN
12350	5376	13	and	and	CC
12350	5376	14	knead	knead	VB
12350	5376	15	until	until	IN
12350	5376	16	the	the	DT
12350	5376	17	dough	dough	NN
12350	5376	18	comes	come	VBZ
12350	5376	19	clear	clear	JJ
12350	5376	20	from	from	IN
12350	5376	21	the	the	DT
12350	5376	22	hand	hand	NN
12350	5376	23	;	;	:
12350	5376	24	afterwards	afterwards	RB
12350	5376	25	knead	knead	VBP
12350	5376	26	with	with	IN
12350	5376	27	white	white	JJ
12350	5376	28	flour	flour	NN
12350	5376	29	so	so	IN
12350	5376	30	it	-PRON-	PRP
12350	5376	31	is	be	VBZ
12350	5376	32	not	not	RB
12350	5376	33	too	too	RB
12350	5376	34	hard	hard	JJ
12350	5376	35	;	;	:
12350	5376	36	add	add	VB
12350	5376	37	one	one	CD
12350	5376	38	pound	pound	NN
12350	5376	39	of	of	IN
12350	5376	40	chopped	chop	VBN
12350	5376	41	nuts	nut	NNS
12350	5376	42	,	,	,
12350	5376	43	sprinkle	sprinkle	VB
12350	5376	44	flour	flour	NN
12350	5376	45	on	on	IN
12350	5376	46	tins	tin	NNS
12350	5376	47	,	,	,
12350	5376	48	spread	spread	VBN
12350	5376	49	dough	dough	NN
12350	5376	50	,	,	,
12350	5376	51	not	not	RB
12350	5376	52	too	too	RB
12350	5376	53	thin	thin	JJ
12350	5376	54	;	;	:
12350	5376	55	leave	leave	VB
12350	5376	56	the	the	DT
12350	5376	57	stove	stove	NNP
12350	5376	58	door	door	NN
12350	5376	59	open	open	JJ
12350	5376	60	till	till	IN
12350	5376	61	it	-PRON-	PRP
12350	5376	62	raises	raise	VBZ
12350	5376	63	;	;	:
12350	5376	64	then	then	RB
12350	5376	65	close	close	JJ
12350	5376	66	door	door	NN
12350	5376	67	,	,	,
12350	5376	68	and	and	CC
12350	5376	69	when	when	WRB
12350	5376	70	done	do	VBN
12350	5376	71	take	take	VB
12350	5376	72	out	out	RP
12350	5376	73	.	.	.
12350	5377	1	Spread	Spread	VBN
12350	5377	2	with	with	IN
12350	5377	3	brandy	brandy	NN
12350	5377	4	and	and	CC
12350	5377	5	cut	cut	VBN
12350	5377	6	in	in	IN
12350	5377	7	thin	thin	JJ
12350	5377	8	slices	slice	NNS
12350	5377	9	.	.	.
12350	5378	1	CROQUANTE	CROQUANTE	NNP
12350	5378	2	CAKES	CAKES	NNP
12350	5378	3	(	(	-LRB-
12350	5378	4	SMALL	SMALL	NNP
12350	5378	5	CAKES	CAKES	NNP
12350	5378	6	)	)	-RRB-
12350	5378	7	Blanch	Blanch	NNP
12350	5378	8	and	and	CC
12350	5378	9	cut	cut	VBD
12350	5378	10	in	in	IN
12350	5378	11	halves	half	NNS
12350	5378	12	three	three	CD
12350	5378	13	-	-	HYPH
12350	5378	14	fourths	fourth	NNS
12350	5378	15	pound	pound	NN
12350	5378	16	of	of	IN
12350	5378	17	shelled	shelled	JJ
12350	5378	18	almonds	almond	NNS
12350	5378	19	,	,	,
12350	5378	20	and	and	CC
12350	5378	21	slice	slice	VB
12350	5378	22	one	one	CD
12350	5378	23	-	-	HYPH
12350	5378	24	half	half	NN
12350	5378	25	pound	pound	NN
12350	5378	26	of	of	IN
12350	5378	27	citron	citron	NN
12350	5378	28	;	;	:
12350	5378	29	mix	mix	VB
12350	5378	30	well	well	RB
12350	5378	31	together	together	RB
12350	5378	32	and	and	CC
12350	5378	33	roll	roll	VB
12350	5378	34	in	in	RP
12350	5378	35	a	a	DT
12350	5378	36	little	little	JJ
12350	5378	37	flour	flour	NN
12350	5378	38	;	;	:
12350	5378	39	add	add	VB
12350	5378	40	to	to	IN
12350	5378	41	them	-PRON-	PRP
12350	5378	42	three	three	CD
12350	5378	43	-	-	HYPH
12350	5378	44	fourths	fourth	NNS
12350	5378	45	pound	pound	NN
12350	5378	46	of	of	IN
12350	5378	47	sugar	sugar	NN
12350	5378	48	,	,	,
12350	5378	49	then	then	RB
12350	5378	50	six	six	CD
12350	5378	51	eggs	egg	NNS
12350	5378	52	well	well	RB
12350	5378	53	beaten	beat	VBN
12350	5378	54	,	,	,
12350	5378	55	and	and	CC
12350	5378	56	last	last	VB
12350	5378	57	the	the	DT
12350	5378	58	rest	rest	NN
12350	5378	59	of	of	IN
12350	5378	60	the	the	DT
12350	5378	61	flour	flour	NN
12350	5378	62	(	(	-LRB-
12350	5378	63	three	three	CD
12350	5378	64	-	-	HYPH
12350	5378	65	fourths	fourth	NNS
12350	5378	66	pound	pound	NN
12350	5378	67	)	)	-RRB-
12350	5378	68	.	.	.
12350	5379	1	Butter	butter	NN
12350	5379	2	shallow	shallow	JJ
12350	5379	3	pans	pan	NNS
12350	5379	4	,	,	,
12350	5379	5	and	and	CC
12350	5379	6	put	put	VBD
12350	5379	7	in	in	IN
12350	5379	8	the	the	DT
12350	5379	9	mixture	mixture	NN
12350	5379	10	about	about	RB
12350	5379	11	two	two	CD
12350	5379	12	inches	inch	NNS
12350	5379	13	thick	thick	JJ
12350	5379	14	;	;	:
12350	5379	15	after	after	IN
12350	5379	16	it	-PRON-	PRP
12350	5379	17	is	be	VBZ
12350	5379	18	baked	bake	VBN
12350	5379	19	in	in	IN
12350	5379	20	a	a	DT
12350	5379	21	quick	quick	JJ
12350	5379	22	oven	oven	JJ
12350	5379	23	slice	slice	NN
12350	5379	24	cake	cake	NN
12350	5379	25	in	in	IN
12350	5379	26	strips	strip	NNS
12350	5379	27	three	three	CD
12350	5379	28	-	-	HYPH
12350	5379	29	fourths	fourth	NNS
12350	5379	30	of	of	IN
12350	5379	31	an	an	DT
12350	5379	32	inch	inch	NN
12350	5379	33	wide	wide	RB
12350	5379	34	and	and	CC
12350	5379	35	turn	turn	VB
12350	5379	36	each	each	DT
12350	5379	37	piece	piece	NN
12350	5379	38	.	.	.
12350	5380	1	Put	put	VB
12350	5380	2	back	back	RB
12350	5380	3	in	in	IN
12350	5380	4	oven	oven	NN
12350	5380	5	and	and	CC
12350	5380	6	bake	bake	VB
12350	5380	7	a	a	DT
12350	5380	8	little	little	JJ
12350	5380	9	longer	long	RBR
12350	5380	10	.	.	.
12350	5381	1	When	when	WRB
12350	5381	2	cold	cold	JJ
12350	5381	3	put	put	NN
12350	5381	4	away	away	RB
12350	5381	5	in	in	IN
12350	5381	6	tin	tin	NNP
12350	5381	7	box	box	NN
12350	5381	8	.	.	.
12350	5382	1	KINDEL	KINDEL	NNP
12350	5382	2	Two	two	CD
12350	5382	3	pounds	pound	NNS
12350	5382	4	of	of	IN
12350	5382	5	soup	soup	NN
12350	5382	6	fat	fat	NNP
12350	5382	7	rendered	render	VBD
12350	5382	8	a	a	DT
12350	5382	9	day	day	NN
12350	5382	10	or	or	CC
12350	5382	11	two	two	CD
12350	5382	12	before	before	IN
12350	5382	13	using	use	VBG
12350	5382	14	,	,	,
12350	5382	15	three	three	CD
12350	5382	16	pints	pint	NNS
12350	5382	17	of	of	IN
12350	5382	18	flour	flour	NN
12350	5382	19	,	,	,
12350	5382	20	one	one	CD
12350	5382	21	teaspoon	teaspoon	NN
12350	5382	22	of	of	IN
12350	5382	23	salt	salt	NN
12350	5382	24	,	,	,
12350	5382	25	two	two	CD
12350	5382	26	-	-	HYPH
12350	5382	27	thirds	third	NNS
12350	5382	28	cup	cup	NN
12350	5382	29	of	of	IN
12350	5382	30	granulated	granulate	VBN
12350	5382	31	sugar	sugar	NN
12350	5382	32	,	,	,
12350	5382	33	one	one	CD
12350	5382	34	teaspoon	teaspoon	NN
12350	5382	35	of	of	IN
12350	5382	36	baking	baking	NN
12350	5382	37	-	-	HYPH
12350	5382	38	powder	powder	NNP
12350	5382	39	,	,	,
12350	5382	40	two	two	CD
12350	5382	41	teaspoons	teaspoon	NNS
12350	5382	42	of	of	IN
12350	5382	43	vanilla	vanilla	NN
12350	5382	44	,	,	,
12350	5382	45	flour	flour	NN
12350	5382	46	.	.	.
12350	5383	1	Knead	knead	NN
12350	5383	2	well	well	RB
12350	5383	3	,	,	,
12350	5383	4	add	add	VB
12350	5383	5	enough	enough	JJ
12350	5383	6	beer	beer	NN
12350	5383	7	to	to	TO
12350	5383	8	be	be	VB
12350	5383	9	able	able	JJ
12350	5383	10	to	to	TO
12350	5383	11	roll	roll	VB
12350	5383	12	.	.	.
12350	5384	1	Let	let	VB
12350	5384	2	it	-PRON-	PRP
12350	5384	3	stand	stand	VB
12350	5384	4	two	two	CD
12350	5384	5	hours	hour	NNS
12350	5384	6	.	.	.
12350	5385	1	Roll	Roll	NNP
12350	5385	2	,	,	,
12350	5385	3	cut	cut	VBN
12350	5385	4	in	in	IN
12350	5385	5	long	long	JJ
12350	5385	6	strips	strip	NNS
12350	5385	7	three	three	CD
12350	5385	8	inches	inch	NNS
12350	5385	9	wide	wide	JJ
12350	5385	10	.	.	.
12350	5386	1	Fill	fill	VB
12350	5386	2	with	with	IN
12350	5386	3	the	the	DT
12350	5386	4	following	follow	VBG
12350	5386	5	:	:	:
12350	5386	6	One	one	CD
12350	5386	7	and	and	CC
12350	5386	8	one	one	CD
12350	5386	9	-	-	HYPH
12350	5386	10	half	half	NN
12350	5386	11	cups	cup	NNS
12350	5386	12	of	of	IN
12350	5386	13	brown	brown	JJ
12350	5386	14	sugar	sugar	NN
12350	5386	15	,	,	,
12350	5386	16	two	two	CD
12350	5386	17	tablespoons	tablespoon	NNS
12350	5386	18	of	of	IN
12350	5386	19	honey	honey	NN
12350	5386	20	,	,	,
12350	5386	21	two	two	CD
12350	5386	22	pounds	pound	NNS
12350	5386	23	of	of	IN
12350	5386	24	walnuts	walnut	NNS
12350	5386	25	chopped	chop	VBD
12350	5386	26	fine	fine	JJ
12350	5386	27	,	,	,
12350	5386	28	one	one	CD
12350	5386	29	pound	pound	NN
12350	5386	30	of	of	IN
12350	5386	31	stewed	stew	VBN
12350	5386	32	prunes	prune	NNS
12350	5386	33	chopped	chop	VBD
12350	5386	34	fine	fine	JJ
12350	5386	35	,	,	,
12350	5386	36	two	two	CD
12350	5386	37	cups	cup	NNS
12350	5386	38	of	of	IN
12350	5386	39	sponge	sponge	JJ
12350	5386	40	cake	cake	NN
12350	5386	41	crumbs	crumb	NNS
12350	5386	42	,	,	,
12350	5386	43	juice	juice	NN
12350	5386	44	of	of	IN
12350	5386	45	one	one	CD
12350	5386	46	lemon	lemon	NN
12350	5386	47	,	,	,
12350	5386	48	spices	spice	NNS
12350	5386	49	to	to	TO
12350	5386	50	taste	taste	VB
12350	5386	51	,	,	,
12350	5386	52	few	few	JJ
12350	5386	53	raisins	raisin	NNS
12350	5386	54	and	and	CC
12350	5386	55	currants	currant	NNS
12350	5386	56	,	,	,
12350	5386	57	and	and	CC
12350	5386	58	a	a	DT
12350	5386	59	little	little	JJ
12350	5386	60	citron	citron	NN
12350	5386	61	chopped	chop	VBN
12350	5386	62	fine	fine	RB
12350	5386	63	;	;	:
12350	5386	64	add	add	VB
12350	5386	65	a	a	DT
12350	5386	66	little	little	JJ
12350	5386	67	wine	wine	NN
12350	5386	68	,	,	,
12350	5386	69	a	a	DT
12350	5386	70	little	little	JJ
12350	5386	71	chicken	chicken	NN
12350	5386	72	schmalz	schmalz	RB
12350	5386	73	;	;	:
12350	5386	74	heat	heat	VB
12350	5386	75	a	a	DT
12350	5386	76	few	few	JJ
12350	5386	77	minutes	minute	NNS
12350	5386	78	.	.	.
12350	5387	1	You	-PRON-	PRP
12350	5387	2	may	may	MD
12350	5387	3	use	use	VB
12350	5387	4	up	up	RP
12350	5387	5	remnants	remnant	NNS
12350	5387	6	of	of	IN
12350	5387	7	jellies	jelly	NNS
12350	5387	8	,	,	,
12350	5387	9	jams	jam	NNS
12350	5387	10	,	,	,
12350	5387	11	marmalades	marmalade	NNS
12350	5387	12	,	,	,
12350	5387	13	etc	etc	FW
12350	5387	14	.	.	.
12350	5388	1	Put	put	VB
12350	5388	2	plenty	plenty	NN
12350	5388	3	of	of	IN
12350	5388	4	filling	fill	VBG
12350	5388	5	in	in	RP
12350	5388	6	centre	centre	NN
12350	5388	7	of	of	IN
12350	5388	8	strips	strip	NNS
12350	5388	9	,	,	,
12350	5388	10	fold	fold	VB
12350	5388	11	over	over	RP
12350	5388	12	,	,	,
12350	5388	13	with	with	IN
12350	5388	14	a	a	DT
12350	5388	15	round	round	JJ
12350	5388	16	stick	stick	NN
12350	5388	17	(	(	-LRB-
12350	5388	18	use	use	VB
12350	5388	19	a	a	DT
12350	5388	20	wooden	wooden	JJ
12350	5388	21	spoon	spoon	NN
12350	5388	22	)	)	-RRB-
12350	5388	23	,	,	,
12350	5388	24	press	press	VB
12350	5388	25	the	the	DT
12350	5388	26	dough	dough	NN
12350	5388	27	firmly	firmly	RB
12350	5388	28	three	three	CD
12350	5388	29	inches	inch	NNS
12350	5388	30	apart	apart	RB
12350	5388	31	,	,	,
12350	5388	32	then	then	RB
12350	5388	33	with	with	IN
12350	5388	34	a	a	DT
12350	5388	35	knife	knife	NN
12350	5388	36	cut	cut	VBD
12350	5388	37	them	-PRON-	PRP
12350	5388	38	apart	apart	RB
12350	5388	39	.	.	.
12350	5389	1	They	-PRON-	PRP
12350	5389	2	will	will	MD
12350	5389	3	be	be	VB
12350	5389	4	the	the	DT
12350	5389	5	shape	shape	NN
12350	5389	6	of	of	IN
12350	5389	7	the	the	DT
12350	5389	8	fig	fig	NN
12350	5389	9	bars	bar	NNS
12350	5389	10	you	-PRON-	PRP
12350	5389	11	buy	buy	VBP
12350	5389	12	.	.	.
12350	5390	1	Grease	grease	VB
12350	5390	2	the	the	DT
12350	5390	3	pan	pan	NN
12350	5390	4	and	and	CC
12350	5390	5	the	the	DT
12350	5390	6	top	top	NN
12350	5390	7	of	of	IN
12350	5390	8	cakes	cake	NNS
12350	5390	9	,	,	,
12350	5390	10	and	and	CC
12350	5390	11	bake	bake	VB
12350	5390	12	in	in	RP
12350	5390	13	moderate	moderate	JJ
12350	5390	14	oven	oven	NN
12350	5390	15	.	.	.
12350	5391	1	They	-PRON-	PRP
12350	5391	2	will	will	MD
12350	5391	3	keep	keep	VB
12350	5391	4	--	--	:
12350	5391	5	the	the	DT
12350	5391	6	longer	long	JJR
12350	5391	7	the	the	DT
12350	5391	8	better	well	JJR
12350	5391	9	.	.	.
12350	5392	1	ALMOND	almond	JJ
12350	5392	2	MACAROONS	macaroons	NN
12350	5392	3	,	,	,
12350	5392	4	No	no	UH
12350	5392	5	.	.	.
12350	5393	1	1	1	CD
12350	5393	2	Blanch	blanch	VB
12350	5393	3	half	half	PDT
12350	5393	4	a	a	DT
12350	5393	5	pound	pound	NN
12350	5393	6	of	of	IN
12350	5393	7	almonds	almond	NNS
12350	5393	8	,	,	,
12350	5393	9	pound	pound	NN
12350	5393	10	in	in	IN
12350	5393	11	mortar	mortar	NN
12350	5393	12	to	to	IN
12350	5393	13	a	a	DT
12350	5393	14	smooth	smooth	JJ
12350	5393	15	paste	paste	NN
12350	5393	16	,	,	,
12350	5393	17	add	add	VB
12350	5393	18	one	one	CD
12350	5393	19	pound	pound	NN
12350	5393	20	of	of	IN
12350	5393	21	pulverized	pulverized	JJ
12350	5393	22	sugar	sugar	NN
12350	5393	23	and	and	CC
12350	5393	24	the	the	DT
12350	5393	25	beaten	beat	VBN
12350	5393	26	whites	white	NNS
12350	5393	27	of	of	IN
12350	5393	28	four	four	CD
12350	5393	29	eggs	egg	NNS
12350	5393	30	,	,	,
12350	5393	31	and	and	CC
12350	5393	32	work	work	VB
12350	5393	33	the	the	DT
12350	5393	34	paste	paste	NN
12350	5393	35	well	well	RB
12350	5393	36	together	together	RB
12350	5393	37	with	with	IN
12350	5393	38	the	the	DT
12350	5393	39	back	back	NN
12350	5393	40	of	of	IN
12350	5393	41	a	a	DT
12350	5393	42	spoon	spoon	NN
12350	5393	43	.	.	.
12350	5394	1	Dip	dip	VB
12350	5394	2	your	-PRON-	PRP$
12350	5394	3	hands	hand	NNS
12350	5394	4	in	in	IN
12350	5394	5	water	water	NN
12350	5394	6	and	and	CC
12350	5394	7	roll	roll	VB
12350	5394	8	the	the	DT
12350	5394	9	mixture	mixture	NN
12350	5394	10	into	into	IN
12350	5394	11	balls	ball	NNS
12350	5394	12	the	the	DT
12350	5394	13	size	size	NN
12350	5394	14	of	of	IN
12350	5394	15	a	a	DT
12350	5394	16	hickory	hickory	JJ
12350	5394	17	nut	nut	NN
12350	5394	18	and	and	CC
12350	5394	19	lay	lie	VBD
12350	5394	20	on	on	IN
12350	5394	21	buttered	buttered	JJ
12350	5394	22	or	or	CC
12350	5394	23	waxed	wax	VBN
12350	5394	24	paper	paper	NN
12350	5394	25	an	an	DT
12350	5394	26	inch	inch	NN
12350	5394	27	apart	apart	RB
12350	5394	28	.	.	.
12350	5395	1	When	when	WRB
12350	5395	2	done	do	VBN
12350	5395	3	,	,	,
12350	5395	4	dip	dip	VB
12350	5395	5	your	-PRON-	PRP$
12350	5395	6	hands	hand	NNS
12350	5395	7	in	in	IN
12350	5395	8	water	water	NN
12350	5395	9	and	and	CC
12350	5395	10	pass	pass	VB
12350	5395	11	gently	gently	RB
12350	5395	12	over	over	IN
12350	5395	13	the	the	DT
12350	5395	14	macaroons	macaroon	NNS
12350	5395	15	,	,	,
12350	5395	16	making	make	VBG
12350	5395	17	the	the	DT
12350	5395	18	surface	surface	NN
12350	5395	19	smooth	smooth	JJ
12350	5395	20	and	and	CC
12350	5395	21	shiny	shiny	JJ
12350	5395	22	.	.	.
12350	5396	1	Set	Set	VBN
12350	5396	2	in	in	IN
12350	5396	3	a	a	DT
12350	5396	4	cool	cool	JJ
12350	5396	5	oven	oven	JJ
12350	5396	6	three	three	CD
12350	5396	7	-	-	HYPH
12350	5396	8	quarters	quarter	NNS
12350	5396	9	of	of	IN
12350	5396	10	an	an	DT
12350	5396	11	hour	hour	NN
12350	5396	12	.	.	.
12350	5397	1	ALMOND	almond	JJ
12350	5397	2	MACAROONS	macaroons	NN
12350	5397	3	,	,	,
12350	5397	4	No	no	UH
12350	5397	5	.	.	.
12350	5398	1	2	2	LS
12350	5398	2	Prepare	prepare	VB
12350	5398	3	the	the	DT
12350	5398	4	almonds	almond	NNS
12350	5398	5	by	by	IN
12350	5398	6	blanching	blanch	VBG
12350	5398	7	them	-PRON-	PRP
12350	5398	8	in	in	IN
12350	5398	9	boiling	boil	VBG
12350	5398	10	water	water	NN
12350	5398	11	.	.	.
12350	5399	1	Strip	strip	VB
12350	5399	2	them	-PRON-	PRP
12350	5399	3	of	of	IN
12350	5399	4	the	the	DT
12350	5399	5	skins	skin	NNS
12350	5399	6	and	and	CC
12350	5399	7	lay	lie	VBD
12350	5399	8	them	-PRON-	PRP
12350	5399	9	on	on	IN
12350	5399	10	a	a	DT
12350	5399	11	clean	clean	JJ
12350	5399	12	towel	towel	NN
12350	5399	13	to	to	TO
12350	5399	14	dry	dry	VB
12350	5399	15	.	.	.
12350	5400	1	Grate	grate	VB
12350	5400	2	or	or	CC
12350	5400	3	pound	pound	VB
12350	5400	4	one	one	CD
12350	5400	5	-	-	HYPH
12350	5400	6	half	half	NN
12350	5400	7	pound	pound	NN
12350	5400	8	of	of	IN
12350	5400	9	almonds	almond	NNS
12350	5400	10	,	,	,
12350	5400	11	beat	beat	VBD
12350	5400	12	the	the	DT
12350	5400	13	whites	white	NNS
12350	5400	14	of	of	IN
12350	5400	15	five	five	CD
12350	5400	16	eggs	egg	NNS
12350	5400	17	to	to	IN
12350	5400	18	a	a	DT
12350	5400	19	stiff	stiff	JJ
12350	5400	20	,	,	,
12350	5400	21	very	very	RB
12350	5400	22	stiff	stiff	JJ
12350	5400	23	froth	froth	NN
12350	5400	24	;	;	:
12350	5400	25	stir	stir	VB
12350	5400	26	in	in	IN
12350	5400	27	gradually	gradually	RB
12350	5400	28	three	three	CD
12350	5400	29	-	-	HYPH
12350	5400	30	quarters	quarter	NNS
12350	5400	31	of	of	IN
12350	5400	32	a	a	DT
12350	5400	33	pound	pound	NN
12350	5400	34	of	of	IN
12350	5400	35	pulverized	pulverize	VBN
12350	5400	36	sugar	sugar	NN
12350	5400	37	(	(	-LRB-
12350	5400	38	use	use	VB
12350	5400	39	confectioner	confectioner	NNP
12350	5400	40	's	's	POS
12350	5400	41	sugar	sugar	NN
12350	5400	42	if	if	IN
12350	5400	43	you	-PRON-	PRP
12350	5400	44	can	can	MD
12350	5400	45	get	get	VB
12350	5400	46	it	-PRON-	PRP
12350	5400	47	)	)	-RRB-
12350	5400	48	,	,	,
12350	5400	49	and	and	CC
12350	5400	50	then	then	RB
12350	5400	51	add	add	VB
12350	5400	52	the	the	DT
12350	5400	53	pounded	pound	VBN
12350	5400	54	almonds	almond	NNS
12350	5400	55	,	,	,
12350	5400	56	to	to	TO
12350	5400	57	which	which	WDT
12350	5400	58	add	add	VB
12350	5400	59	a	a	DT
12350	5400	60	tablespoon	tablespoon	NN
12350	5400	61	of	of	IN
12350	5400	62	rosewater	rosewater	NN
12350	5400	63	or	or	CC
12350	5400	64	a	a	DT
12350	5400	65	teaspoon	teaspoon	NN
12350	5400	66	of	of	IN
12350	5400	67	essence	essence	NN
12350	5400	68	of	of	IN
12350	5400	69	bitter	bitter	JJ
12350	5400	70	almonds	almond	NNS
12350	5400	71	.	.	.
12350	5401	1	Line	line	VB
12350	5401	2	a	a	DT
12350	5401	3	broad	broad	JJ
12350	5401	4	baking	baking	NN
12350	5401	5	-	-	HYPH
12350	5401	6	pan	pan	NN
12350	5401	7	with	with	IN
12350	5401	8	buttered	buttered	NN
12350	5401	9	or	or	CC
12350	5401	10	waxed	wax	VBN
12350	5401	11	paper	paper	NN
12350	5401	12	and	and	CC
12350	5401	13	drop	drop	NN
12350	5401	14	upon	upon	IN
12350	5401	15	this	this	DT
12350	5401	16	half	half	PDT
12350	5401	17	a	a	DT
12350	5401	18	teaspoon	teaspoon	NN
12350	5401	19	of	of	IN
12350	5401	20	the	the	DT
12350	5401	21	mixture	mixture	NN
12350	5401	22	at	at	IN
12350	5401	23	a	a	DT
12350	5401	24	time	time	NN
12350	5401	25	,	,	,
12350	5401	26	allowing	allow	VBG
12350	5401	27	room	room	NN
12350	5401	28	enough	enough	RB
12350	5401	29	to	to	TO
12350	5401	30	prevent	prevent	VB
12350	5401	31	their	-PRON-	PRP$
12350	5401	32	running	run	VBG
12350	5401	33	together	together	RB
12350	5401	34	.	.	.
12350	5402	1	Sift	Sift	NNP
12350	5402	2	powdered	powder	VBD
12350	5402	3	sugar	sugar	NN
12350	5402	4	over	over	IN
12350	5402	5	them	-PRON-	PRP
12350	5402	6	and	and	CC
12350	5402	7	bake	bake	VB
12350	5402	8	in	in	RP
12350	5402	9	a	a	DT
12350	5402	10	quick	quick	JJ
12350	5402	11	oven	oven	NN
12350	5402	12	to	to	IN
12350	5402	13	a	a	DT
12350	5402	14	delicate	delicate	JJ
12350	5402	15	brown	brown	NN
12350	5402	16	.	.	.
12350	5403	1	If	if	IN
12350	5403	2	the	the	DT
12350	5403	3	mixture	mixture	NN
12350	5403	4	has	have	VBZ
12350	5403	5	been	be	VBN
12350	5403	6	well	well	RB
12350	5403	7	beaten	beat	VBN
12350	5403	8	they	-PRON-	PRP
12350	5403	9	will	will	MD
12350	5403	10	not	not	RB
12350	5403	11	run	run	VB
12350	5403	12	.	.	.
12350	5404	1	Try	try	VB
12350	5404	2	one	one	CD
12350	5404	3	on	on	IN
12350	5404	4	a	a	DT
12350	5404	5	piece	piece	NN
12350	5404	6	of	of	IN
12350	5404	7	paper	paper	NN
12350	5404	8	before	before	IN
12350	5404	9	you	-PRON-	PRP
12350	5404	10	venture	venture	VBP
12350	5404	11	to	to	TO
12350	5404	12	bake	bake	VB
12350	5404	13	them	-PRON-	PRP
12350	5404	14	all	all	DT
12350	5404	15	.	.	.
12350	5405	1	If	if	IN
12350	5405	2	it	-PRON-	PRP
12350	5405	3	runs	run	VBZ
12350	5405	4	add	add	VBP
12350	5405	5	a	a	DT
12350	5405	6	little	little	RB
12350	5405	7	more	more	JJR
12350	5405	8	sugar	sugar	NN
12350	5405	9	.	.	.
12350	5406	1	ALMOND	almond	JJ
12350	5406	2	MACAROONS	macaroons	NN
12350	5406	3	WITH	with	IN
12350	5406	4	FIGS	figs	NN
12350	5406	5	Beat	beat	VBP
12350	5406	6	stiff	stiff	VBP
12350	5406	7	the	the	DT
12350	5406	8	whites	white	NNS
12350	5406	9	of	of	IN
12350	5406	10	three	three	CD
12350	5406	11	eggs	egg	NNS
12350	5406	12	,	,	,
12350	5406	13	add	add	VB
12350	5406	14	one	one	CD
12350	5406	15	-	-	HYPH
12350	5406	16	half	half	NN
12350	5406	17	pound	pound	NN
12350	5406	18	of	of	IN
12350	5406	19	sugar	sugar	NN
12350	5406	20	,	,	,
12350	5406	21	and	and	CC
12350	5406	22	one	one	CD
12350	5406	23	-	-	HYPH
12350	5406	24	half	half	NN
12350	5406	25	pound	pound	NN
12350	5406	26	of	of	IN
12350	5406	27	finely	finely	RB
12350	5406	28	cut	cut	VBN
12350	5406	29	figs	fig	NNS
12350	5406	30	,	,	,
12350	5406	31	one	one	CD
12350	5406	32	-	-	HYPH
12350	5406	33	half	half	NN
12350	5406	34	pound	pound	NN
12350	5406	35	of	of	IN
12350	5406	36	either	either	CC
12350	5406	37	blanched	blanch	VBN
12350	5406	38	almonds	almond	NNS
12350	5406	39	cut	cut	VBN
12350	5406	40	into	into	IN
12350	5406	41	long	long	JJ
12350	5406	42	slices	slice	NNS
12350	5406	43	,	,	,
12350	5406	44	or	or	CC
12350	5406	45	cut	cut	VB
12350	5406	46	up	up	RP
12350	5406	47	walnuts	walnut	NNS
12350	5406	48	.	.	.
12350	5407	1	Heat	heat	VB
12350	5407	2	a	a	DT
12350	5407	3	large	large	JJ
12350	5407	4	pan	pan	NN
12350	5407	5	,	,	,
12350	5407	6	pass	pass	VB
12350	5407	7	ironing	iron	VBG
12350	5407	8	-	-	HYPH
12350	5407	9	wax	wax	NN
12350	5407	10	over	over	IN
12350	5407	11	surface	surface	NN
12350	5407	12	,	,	,
12350	5407	13	lay	lie	VBD
12350	5407	14	in	in	IN
12350	5407	15	waxed	wax	VBN
12350	5407	16	paper	paper	NN
12350	5407	17	,	,	,
12350	5407	18	and	and	CC
12350	5407	19	drop	drop	VB
12350	5407	20	spoonfuls	spoonful	NNS
12350	5407	21	of	of	IN
12350	5407	22	mixture	mixture	NN
12350	5407	23	on	on	IN
12350	5407	24	paper	paper	NN
12350	5407	25	,	,	,
12350	5407	26	same	same	JJ
12350	5407	27	distance	distance	NN
12350	5407	28	apart	apart	RB
12350	5407	29	.	.	.
12350	5408	1	Bake	bake	VB
12350	5408	2	very	very	RB
12350	5408	3	slowly	slowly	RB
12350	5408	4	in	in	IN
12350	5408	5	very	very	RB
12350	5408	6	moderate	moderate	JJ
12350	5408	7	oven	oven	NN
12350	5408	8	.	.	.
12350	5409	1	Remove	remove	VB
12350	5409	2	and	and	CC
12350	5409	3	let	let	VB
12350	5409	4	cool	cool	JJ
12350	5409	5	;	;	:
12350	5409	6	then	then	RB
12350	5409	7	take	take	VB
12350	5409	8	paper	paper	NN
12350	5409	9	out	out	RP
12350	5409	10	with	with	IN
12350	5409	11	the	the	DT
12350	5409	12	macaroons	macaroon	NNS
12350	5409	13	,	,	,
12350	5409	14	turn	turn	VBP
12350	5409	15	over	over	RP
12350	5409	16	and	and	CC
12350	5409	17	place	place	VB
12350	5409	18	hot	hot	JJ
12350	5409	19	cloths	cloth	NNS
12350	5409	20	on	on	IN
12350	5409	21	wrong	wrong	NN
12350	5409	22	;	;	:
12350	5409	23	side	side	NN
12350	5409	24	,	,	,
12350	5409	25	when	when	WRB
12350	5409	26	cakes	cake	NNS
12350	5409	27	will	will	MD
12350	5409	28	drop	drop	VB
12350	5409	29	off	off	RP
12350	5409	30	.	.	.
12350	5410	1	ALMOND	almond	NN
12350	5410	2	STICKS	stick	NNS
12350	5410	3	--	--	:
12350	5410	4	FLEISCHIG	FLEISCHIG	NNP
12350	5410	5	Take	take	VB
12350	5410	6	one	one	CD
12350	5410	7	-	-	HYPH
12350	5410	8	half	half	NN
12350	5410	9	glass	glass	NN
12350	5410	10	of	of	IN
12350	5410	11	fat	fat	NN
12350	5410	12	,	,	,
12350	5410	13	two	two	CD
12350	5410	14	eggs	egg	NNS
12350	5410	15	,	,	,
12350	5410	16	four	four	CD
12350	5410	17	cups	cup	NNS
12350	5410	18	of	of	IN
12350	5410	19	flour	flour	NN
12350	5410	20	,	,	,
12350	5410	21	two	two	CD
12350	5410	22	teaspoons	teaspoon	NNS
12350	5410	23	of	of	IN
12350	5410	24	baking	baking	NN
12350	5410	25	-	-	HYPH
12350	5410	26	powder	powder	NN
12350	5410	27	,	,	,
12350	5410	28	one	one	CD
12350	5410	29	cup	cup	NN
12350	5410	30	of	of	IN
12350	5410	31	water	water	NN
12350	5410	32	,	,	,
12350	5410	33	one	one	CD
12350	5410	34	-	-	HYPH
12350	5410	35	half	half	NN
12350	5410	36	cup	cup	NN
12350	5410	37	of	of	IN
12350	5410	38	sugar	sugar	NN
12350	5410	39	;	;	:
12350	5410	40	knead	knead	NNP
12350	5410	41	lightly	lightly	RB
12350	5410	42	,	,	,
12350	5410	43	and	and	CC
12350	5410	44	roll	roll	VB
12350	5410	45	out	out	RP
12350	5410	46	not	not	RB
12350	5410	47	too	too	RB
12350	5410	48	thin	thin	JJ
12350	5410	49	.	.	.
12350	5411	1	Two	two	CD
12350	5411	2	cups	cup	NNS
12350	5411	3	of	of	IN
12350	5411	4	sugar	sugar	NN
12350	5411	5	,	,	,
12350	5411	6	mix	mix	VB
12350	5411	7	with	with	IN
12350	5411	8	two	two	CD
12350	5411	9	teaspoons	teaspoon	NNS
12350	5411	10	of	of	IN
12350	5411	11	cinnamon	cinnamon	NN
12350	5411	12	;	;	:
12350	5411	13	one	one	CD
12350	5411	14	-	-	HYPH
12350	5411	15	half	half	NN
12350	5411	16	pound	pound	NN
12350	5411	17	of	of	IN
12350	5411	18	grated	grate	VBN
12350	5411	19	almonds	almond	NNS
12350	5411	20	,	,	,
12350	5411	21	one	one	CD
12350	5411	22	-	-	HYPH
12350	5411	23	half	half	NN
12350	5411	24	pound	pound	NN
12350	5411	25	of	of	IN
12350	5411	26	small	small	JJ
12350	5411	27	raisins	raisin	NNS
12350	5411	28	(	(	-LRB-
12350	5411	29	washed	wash	VBD
12350	5411	30	)	)	-RRB-
12350	5411	31	.	.	.
12350	5412	1	Reserve	reserve	VB
12350	5412	2	one	one	CD
12350	5412	3	-	-	HYPH
12350	5412	4	half	half	NN
12350	5412	5	of	of	IN
12350	5412	6	the	the	DT
12350	5412	7	sugar	sugar	NN
12350	5412	8	and	and	CC
12350	5412	9	cinnamon	cinnamon	NN
12350	5412	10	,	,	,
12350	5412	11	the	the	DT
12350	5412	12	nuts	nut	NNS
12350	5412	13	and	and	CC
12350	5412	14	raisins	raisin	NNS
12350	5412	15	;	;	:
12350	5412	16	brush	brush	VB
12350	5412	17	the	the	DT
12350	5412	18	dough	dough	NN
12350	5412	19	with	with	IN
12350	5412	20	melted	melted	JJ
12350	5412	21	fat	fat	JJ
12350	5412	22	and	and	CC
12350	5412	23	sprinkle	sprinkle	VB
12350	5412	24	with	with	IN
12350	5412	25	almonds	almond	NNS
12350	5412	26	and	and	CC
12350	5412	27	sugar	sugar	NN
12350	5412	28	.	.	.
12350	5413	1	Put	put	VB
12350	5413	2	a	a	DT
12350	5413	3	little	little	JJ
12350	5413	4	of	of	IN
12350	5413	5	the	the	DT
12350	5413	6	almond	almond	NN
12350	5413	7	and	and	CC
12350	5413	8	raisin	raisin	NN
12350	5413	9	mixture	mixture	NN
12350	5413	10	around	around	IN
12350	5413	11	the	the	DT
12350	5413	12	edge	edge	NN
12350	5413	13	and	and	CC
12350	5413	14	roll	roll	VB
12350	5413	15	around	around	RP
12350	5413	16	twice	twice	RB
12350	5413	17	.	.	.
12350	5414	1	Cut	cut	NN
12350	5414	2	in	in	IN
12350	5414	3	small	small	JJ
12350	5414	4	pieces	piece	NNS
12350	5414	5	,	,	,
12350	5414	6	brush	brush	NN
12350	5414	7	every	every	DT
12350	5414	8	piece	piece	NN
12350	5414	9	with	with	IN
12350	5414	10	fat	fat	NN
12350	5414	11	,	,	,
12350	5414	12	and	and	CC
12350	5414	13	roll	roll	VB
12350	5414	14	in	in	RP
12350	5414	15	the	the	DT
12350	5414	16	sugar	sugar	NN
12350	5414	17	and	and	CC
12350	5414	18	almonds	almond	VBZ
12350	5414	19	which	which	WDT
12350	5414	20	has	have	VBZ
12350	5414	21	been	be	VBN
12350	5414	22	reserved	reserve	VBN
12350	5414	23	for	for	IN
12350	5414	24	this	this	DT
12350	5414	25	purpose	purpose	NN
12350	5414	26	.	.	.
12350	5415	1	Place	place	NN
12350	5415	2	in	in	IN
12350	5415	3	greased	grease	VBN
12350	5415	4	pan	pan	NN
12350	5415	5	and	and	CC
12350	5415	6	bake	bake	NN
12350	5415	7	in	in	IN
12350	5415	8	hot	hot	JJ
12350	5415	9	oven	oven	NN
12350	5415	10	.	.	.
12350	5416	1	ALMOND	almond	NN
12350	5416	2	STICKS	stick	NNS
12350	5416	3	Grind	grind	NN
12350	5416	4	two	two	CD
12350	5416	5	cups	cup	NNS
12350	5416	6	of	of	IN
12350	5416	7	almonds	almond	NNS
12350	5416	8	and	and	CC
12350	5416	9	reserve	reserve	VB
12350	5416	10	one	one	CD
12350	5416	11	-	-	HYPH
12350	5416	12	quarter	quarter	NN
12350	5416	13	cup	cup	NN
12350	5416	14	each	each	DT
12350	5416	15	of	of	IN
12350	5416	16	sugar	sugar	NN
12350	5416	17	and	and	CC
12350	5416	18	nuts	nut	NNS
12350	5416	19	,	,	,
12350	5416	20	and	and	CC
12350	5416	21	an	an	DT
12350	5416	22	egg	egg	NN
12350	5416	23	yolk	yolk	NNP
12350	5416	24	for	for	IN
12350	5416	25	decorating	decorate	VBG
12350	5416	26	.	.	.
12350	5417	1	Cream	cream	NN
12350	5417	2	one	one	CD
12350	5417	3	cup	cup	NN
12350	5417	4	of	of	IN
12350	5417	5	butter	butter	NN
12350	5417	6	,	,	,
12350	5417	7	add	add	VB
12350	5417	8	three	three	CD
12350	5417	9	-	-	HYPH
12350	5417	10	fourths	fourth	NNS
12350	5417	11	cup	cup	NN
12350	5417	12	of	of	IN
12350	5417	13	sugar	sugar	NN
12350	5417	14	,	,	,
12350	5417	15	then	then	RB
12350	5417	16	two	two	CD
12350	5417	17	whole	whole	JJ
12350	5417	18	eggs	egg	NNS
12350	5417	19	,	,	,
12350	5417	20	almonds	almond	NNS
12350	5417	21	and	and	CC
12350	5417	22	two	two	CD
12350	5417	23	cups	cup	NNS
12350	5417	24	of	of	IN
12350	5417	25	flour	flour	NN
12350	5417	26	.	.	.
12350	5418	1	Roll	roll	VB
12350	5418	2	thin	thin	JJ
12350	5418	3	and	and	CC
12350	5418	4	cut	cut	VBD
12350	5418	5	in	in	IN
12350	5418	6	strips	strip	NNS
12350	5418	7	or	or	CC
12350	5418	8	squares	square	NNS
12350	5418	9	,	,	,
12350	5418	10	with	with	IN
12350	5418	11	fluted	flute	VBN
12350	5418	12	cookie	cookie	NN
12350	5418	13	cutter	cutter	NN
12350	5418	14	.	.	.
12350	5419	1	Brush	brush	NN
12350	5419	2	with	with	IN
12350	5419	3	yolk	yolk	NN
12350	5419	4	,	,	,
12350	5419	5	sprinkle	sprinkle	VB
12350	5419	6	with	with	IN
12350	5419	7	nuts	nut	NNS
12350	5419	8	and	and	CC
12350	5419	9	sugar	sugar	NN
12350	5419	10	,	,	,
12350	5419	11	set	set	VBN
12350	5419	12	aside	aside	RB
12350	5419	13	,	,	,
12350	5419	14	and	and	CC
12350	5419	15	bake	bake	VB
12350	5419	16	in	in	IN
12350	5419	17	medium	medium	NNP
12350	5419	18	oven	oven	NNP
12350	5419	19	.	.	.
12350	5420	1	PLAIN	plain	JJ
12350	5420	2	WAFERS	WAFERS	NNPS
12350	5420	3	Sift	Sift	NNP
12350	5420	4	one	one	CD
12350	5420	5	cup	cup	NN
12350	5420	6	of	of	IN
12350	5420	7	flour	flour	NN
12350	5420	8	and	and	CC
12350	5420	9	one	one	CD
12350	5420	10	teaspoon	teaspoon	NN
12350	5420	11	of	of	IN
12350	5420	12	salt	salt	NN
12350	5420	13	together	together	RB
12350	5420	14	.	.	.
12350	5421	1	Chop	chop	NN
12350	5421	2	in	in	IN
12350	5421	3	one	one	CD
12350	5421	4	tablespoon	tablespoon	NN
12350	5421	5	of	of	IN
12350	5421	6	butter	butter	NN
12350	5421	7	,	,	,
12350	5421	8	and	and	CC
12350	5421	9	add	add	VB
12350	5421	10	milk	milk	NN
12350	5421	11	to	to	TO
12350	5421	12	make	make	VB
12350	5421	13	a	a	DT
12350	5421	14	very	very	RB
12350	5421	15	stiff	stiff	JJ
12350	5421	16	dough	dough	NN
12350	5421	17	;	;	:
12350	5421	18	chop	chop	NN
12350	5421	19	thoroughly	thoroughly	RB
12350	5421	20	and	and	CC
12350	5421	21	knead	knead	NN
12350	5421	22	until	until	IN
12350	5421	23	smooth	smooth	JJ
12350	5421	24	;	;	:
12350	5421	25	make	make	VB
12350	5421	26	into	into	IN
12350	5421	27	small	small	JJ
12350	5421	28	balls	ball	NNS
12350	5421	29	and	and	CC
12350	5421	30	roll	roll	VB
12350	5421	31	each	each	DT
12350	5421	32	one	one	NN
12350	5421	33	into	into	IN
12350	5421	34	a	a	DT
12350	5421	35	thin	thin	JJ
12350	5421	36	wafer	wafer	NN
12350	5421	37	.	.	.
12350	5422	1	Place	place	NN
12350	5422	2	in	in	IN
12350	5422	3	shallow	shallow	JJ
12350	5422	4	greased	greased	JJ
12350	5422	5	and	and	CC
12350	5422	6	floured	floured	JJ
12350	5422	7	pans	pan	NNS
12350	5422	8	and	and	CC
12350	5422	9	bake	bake	NN
12350	5422	10	in	in	RP
12350	5422	11	a	a	DT
12350	5422	12	hot	hot	JJ
12350	5422	13	oven	oven	NN
12350	5422	14	until	until	IN
12350	5422	15	they	-PRON-	PRP
12350	5422	16	puff	puff	VBP
12350	5422	17	and	and	CC
12350	5422	18	are	be	VBP
12350	5422	19	brown	brown	JJ
12350	5422	20	.	.	.
12350	5423	1	POPPY	poppy	JJ
12350	5423	2	SEED	seed	NN
12350	5423	3	COOKIES	cookie	NNS
12350	5423	4	(	(	-LRB-
12350	5423	5	MOHN	MOHN	NNP
12350	5423	6	PLAETZCHEN	PLAETZCHEN	NNP
12350	5423	7	)	)	-RRB-
12350	5423	8	Take	take	VB
12350	5423	9	an	an	DT
12350	5423	10	equal	equal	JJ
12350	5423	11	quantity	quantity	NN
12350	5423	12	of	of	IN
12350	5423	13	flour	flour	NN
12350	5423	14	,	,	,
12350	5423	15	sugar	sugar	NN
12350	5423	16	and	and	CC
12350	5423	17	butter	butter	NN
12350	5423	18	,	,	,
12350	5423	19	and	and	CC
12350	5423	20	mix	mix	VB
12350	5423	21	it	-PRON-	PRP
12350	5423	22	well	well	RB
12350	5423	23	by	by	IN
12350	5423	24	rubbing	rub	VBG
12350	5423	25	with	with	IN
12350	5423	26	the	the	DT
12350	5423	27	hollow	hollow	NN
12350	5423	28	of	of	IN
12350	5423	29	the	the	DT
12350	5423	30	hands	hand	NNS
12350	5423	31	until	until	IN
12350	5423	32	small	small	JJ
12350	5423	33	grains	grain	NNS
12350	5423	34	are	be	VBP
12350	5423	35	formed	form	VBN
12350	5423	36	.	.	.
12350	5424	1	Then	then	RB
12350	5424	2	add	add	VB
12350	5424	3	one	one	CD
12350	5424	4	cup	cup	NN
12350	5424	5	of	of	IN
12350	5424	6	poppy	poppy	JJ
12350	5424	7	seed	seed	NN
12350	5424	8	,	,	,
12350	5424	9	two	two	CD
12350	5424	10	eggs	egg	NNS
12350	5424	11	,	,	,
12350	5424	12	and	and	CC
12350	5424	13	enough	enough	JJ
12350	5424	14	Rhine	Rhine	NNP
12350	5424	15	wine	wine	NN
12350	5424	16	to	to	TO
12350	5424	17	hold	hold	VB
12350	5424	18	the	the	DT
12350	5424	19	dough	dough	NN
12350	5424	20	together	together	RB
12350	5424	21	.	.	.
12350	5425	1	Roll	roll	VB
12350	5425	2	out	out	RP
12350	5425	3	the	the	DT
12350	5425	4	dough	dough	NN
12350	5425	5	on	on	IN
12350	5425	6	a	a	DT
12350	5425	7	well	well	RB
12350	5425	8	-	-	HYPH
12350	5425	9	floured	flour	VBN
12350	5425	10	board	board	NN
12350	5425	11	,	,	,
12350	5425	12	about	about	IN
12350	5425	13	half	half	PDT
12350	5425	14	a	a	DT
12350	5425	15	finger	finger	NN
12350	5425	16	in	in	IN
12350	5425	17	thickness	thickness	NN
12350	5425	18	,	,	,
12350	5425	19	cut	cut	VBN
12350	5425	20	into	into	IN
12350	5425	21	any	any	DT
12350	5425	22	shape	shape	NN
12350	5425	23	desired	desire	VBN
12350	5425	24	.	.	.
12350	5426	1	CARAWAY	caraway	JJ
12350	5426	2	SEED	seed	NN
12350	5426	3	COOKIES	COOKIES	NNPS
12350	5426	4	Beat	beat	VBP
12350	5426	5	three	three	CD
12350	5426	6	-	-	HYPH
12350	5426	7	quarters	quarter	NNS
12350	5426	8	of	of	IN
12350	5426	9	a	a	DT
12350	5426	10	pound	pound	NN
12350	5426	11	of	of	IN
12350	5426	12	butter	butter	NN
12350	5426	13	and	and	CC
12350	5426	14	a	a	DT
12350	5426	15	pound	pound	NN
12350	5426	16	of	of	IN
12350	5426	17	sugar	sugar	NN
12350	5426	18	to	to	IN
12350	5426	19	a	a	DT
12350	5426	20	cream	cream	NN
12350	5426	21	;	;	:
12350	5426	22	add	add	VB
12350	5426	23	three	three	CD
12350	5426	24	eggs	egg	NNS
12350	5426	25	,	,	,
12350	5426	26	one	one	CD
12350	5426	27	saltspoon	saltspoon	NN
12350	5426	28	of	of	IN
12350	5426	29	salt	salt	NN
12350	5426	30	,	,	,
12350	5426	31	a	a	DT
12350	5426	32	gill	gill	NN
12350	5426	33	of	of	IN
12350	5426	34	caraway	caraway	JJ
12350	5426	35	seeds	seed	NNS
12350	5426	36	and	and	CC
12350	5426	37	a	a	DT
12350	5426	38	teaspoon	teaspoon	NN
12350	5426	39	of	of	IN
12350	5426	40	powdered	powder	VBN
12350	5426	41	mace	mace	NN
12350	5426	42	,	,	,
12350	5426	43	stirring	stir	VBG
12350	5426	44	all	all	DT
12350	5426	45	well	well	RB
12350	5426	46	together	together	RB
12350	5426	47	to	to	IN
12350	5426	48	a	a	DT
12350	5426	49	cream	cream	NN
12350	5426	50	;	;	:
12350	5426	51	then	then	RB
12350	5426	52	pour	pour	VB
12350	5426	53	in	in	IN
12350	5426	54	a	a	DT
12350	5426	55	cup	cup	NN
12350	5426	56	of	of	IN
12350	5426	57	sour	sour	JJ
12350	5426	58	milk	milk	NN
12350	5426	59	in	in	IN
12350	5426	60	which	which	WDT
12350	5426	61	a	a	DT
12350	5426	62	level	level	NN
12350	5426	63	teaspoon	teaspoon	NN
12350	5426	64	of	of	IN
12350	5426	65	baking	baking	NN
12350	5426	66	-	-	HYPH
12350	5426	67	soda	soda	NN
12350	5426	68	is	be	VBZ
12350	5426	69	stirred	stir	VBN
12350	5426	70	.	.	.
12350	5427	1	Hold	hold	VB
12350	5427	2	the	the	DT
12350	5427	3	cup	cup	NN
12350	5427	4	over	over	IN
12350	5427	5	the	the	DT
12350	5427	6	mixing	mix	VBG
12350	5427	7	bowl	bowl	NN
12350	5427	8	while	while	IN
12350	5427	9	stirring	stir	VBG
12350	5427	10	in	in	IN
12350	5427	11	the	the	DT
12350	5427	12	soda	soda	NN
12350	5427	13	,	,	,
12350	5427	14	as	as	IN
12350	5427	15	it	-PRON-	PRP
12350	5427	16	will	will	MD
12350	5427	17	foam	foam	VB
12350	5427	18	over	over	IN
12350	5427	19	the	the	DT
12350	5427	20	cup	cup	NN
12350	5427	21	.	.	.
12350	5428	1	Last	last	JJ
12350	5428	2	of	of	IN
12350	5428	3	all	all	DT
12350	5428	4	stir	stir	NN
12350	5428	5	in	in	IN
12350	5428	6	enough	enough	JJ
12350	5428	7	sifted	sift	VBN
12350	5428	8	flour	flour	NN
12350	5428	9	to	to	TO
12350	5428	10	make	make	VB
12350	5428	11	a	a	DT
12350	5428	12	light	light	JJ
12350	5428	13	dough	dough	NN
12350	5428	14	,	,	,
12350	5428	15	stiff	stiff	JJ
12350	5428	16	enough	enough	RB
12350	5428	17	to	to	TO
12350	5428	18	roll	roll	VB
12350	5428	19	thin	thin	JJ
12350	5428	20	.	.	.
12350	5429	1	Roll	roll	VB
12350	5429	2	on	on	IN
12350	5429	3	a	a	DT
12350	5429	4	pastry	pastry	NN
12350	5429	5	board	board	NN
12350	5429	6	well	well	RB
12350	5429	7	dusted	dust	VBN
12350	5429	8	with	with	IN
12350	5429	9	flour	flour	NN
12350	5429	10	.	.	.
12350	5430	1	Cut	cut	VB
12350	5430	2	in	in	IN
12350	5430	3	round	round	JJ
12350	5430	4	shapes	shape	NNS
12350	5430	5	and	and	CC
12350	5430	6	place	place	NN
12350	5430	7	in	in	IN
12350	5430	8	baking	baking	NN
12350	5430	9	-	-	HYPH
12350	5430	10	tins	tin	NNS
12350	5430	11	well	well	RB
12350	5430	12	rubbed	rub	VBD
12350	5430	13	with	with	IN
12350	5430	14	flour	flour	NN
12350	5430	15	.	.	.
12350	5431	1	Sprinkle	sprinkle	VB
12350	5431	2	a	a	DT
12350	5431	3	little	little	JJ
12350	5431	4	sugar	sugar	NN
12350	5431	5	over	over	IN
12350	5431	6	the	the	DT
12350	5431	7	cookies	cookie	NNS
12350	5431	8	and	and	CC
12350	5431	9	bake	bake	VB
12350	5431	10	them	-PRON-	PRP
12350	5431	11	in	in	IN
12350	5431	12	a	a	DT
12350	5431	13	moderate	moderate	JJ
12350	5431	14	oven	oven	NN
12350	5431	15	till	till	IN
12350	5431	16	a	a	DT
12350	5431	17	light	light	JJ
12350	5431	18	brown	brown	NN
12350	5431	19	.	.	.
12350	5432	1	When	when	WRB
12350	5432	2	cool	cool	JJ
12350	5432	3	,	,	,
12350	5432	4	carefully	carefully	RB
12350	5432	5	lift	lift	VBP
12350	5432	6	the	the	DT
12350	5432	7	cookies	cookie	NNS
12350	5432	8	from	from	IN
12350	5432	9	the	the	DT
12350	5432	10	pans	pan	NNS
12350	5432	11	with	with	IN
12350	5432	12	a	a	DT
12350	5432	13	pancake	pancake	NN
12350	5432	14	turner	turner	NN
12350	5432	15	.	.	.
12350	5433	1	CITRON	CITRON	NNP
12350	5433	2	COOKIES	COOKIES	NNPS
12350	5433	3	Take	take	VBP
12350	5433	4	one	one	CD
12350	5433	5	-	-	HYPH
12350	5433	6	half	half	NN
12350	5433	7	cup	cup	NN
12350	5433	8	of	of	IN
12350	5433	9	butter	butter	NN
12350	5433	10	and	and	CC
12350	5433	11	one	one	CD
12350	5433	12	cup	cup	NN
12350	5433	13	and	and	CC
12350	5433	14	a	a	DT
12350	5433	15	half	half	NN
12350	5433	16	of	of	IN
12350	5433	17	sugar	sugar	NN
12350	5433	18	,	,	,
12350	5433	19	and	and	CC
12350	5433	20	rub	rub	VB
12350	5433	21	to	to	IN
12350	5433	22	a	a	DT
12350	5433	23	cream	cream	NN
12350	5433	24	.	.	.
12350	5434	1	Add	add	VB
12350	5434	2	two	two	CD
12350	5434	3	eggs	egg	NNS
12350	5434	4	,	,	,
12350	5434	5	three	three	CD
12350	5434	6	-	-	HYPH
12350	5434	7	quarters	quarter	NNS
12350	5434	8	of	of	IN
12350	5434	9	a	a	DT
12350	5434	10	cup	cup	NN
12350	5434	11	of	of	IN
12350	5434	12	milk	milk	NN
12350	5434	13	;	;	:
12350	5434	14	one	one	CD
12350	5434	15	-	-	HYPH
12350	5434	16	half	half	NN
12350	5434	17	cup	cup	NN
12350	5434	18	of	of	IN
12350	5434	19	citron	citron	NN
12350	5434	20	,	,	,
12350	5434	21	cut	cut	VBD
12350	5434	22	up	up	RP
12350	5434	23	very	very	RB
12350	5434	24	fine	fine	JJ
12350	5434	25	,	,	,
12350	5434	26	one	one	CD
12350	5434	27	teaspoon	teaspoon	NN
12350	5434	28	of	of	IN
12350	5434	29	allspice	allspice	NN
12350	5434	30	and	and	CC
12350	5434	31	one	one	CD
12350	5434	32	of	of	IN
12350	5434	33	cloves	clove	NNS
12350	5434	34	.	.	.
12350	5435	1	Sift	sift	VB
12350	5435	2	one	one	CD
12350	5435	3	heaping	heap	VBG
12350	5435	4	teaspoon	teaspoon	NN
12350	5435	5	of	of	IN
12350	5435	6	baking	baking	NN
12350	5435	7	-	-	HYPH
12350	5435	8	powder	powder	NN
12350	5435	9	into	into	IN
12350	5435	10	enough	enough	JJ
12350	5435	11	flour	flour	NN
12350	5435	12	to	to	TO
12350	5435	13	thicken	thicken	VB
12350	5435	14	.	.	.
12350	5436	1	Make	make	VB
12350	5436	2	stiffer	stiff	JJR
12350	5436	3	than	than	IN
12350	5436	4	ordinary	ordinary	JJ
12350	5436	5	cup	cup	NN
12350	5436	6	cake	cake	NN
12350	5436	7	dough	dough	NN
12350	5436	8	;	;	:
12350	5436	9	flavor	flavor	NN
12350	5436	10	to	to	TO
12350	5436	11	suit	suit	VB
12350	5436	12	taste	taste	NN
12350	5436	13	,	,	,
12350	5436	14	and	and	CC
12350	5436	15	drop	drop	VB
12350	5436	16	on	on	IN
12350	5436	17	large	large	JJ
12350	5436	18	tins	tin	NNS
12350	5436	19	with	with	IN
12350	5436	20	a	a	DT
12350	5436	21	teaspoon	teaspoon	NN
12350	5436	22	.	.	.
12350	5437	1	Grease	grease	VB
12350	5437	2	the	the	DT
12350	5437	3	pans	pan	NNS
12350	5437	4	,	,	,
12350	5437	5	and	and	CC
12350	5437	6	bake	bake	VB
12350	5437	7	in	in	RP
12350	5437	8	a	a	DT
12350	5437	9	quick	quick	JJ
12350	5437	10	oven	oven	NN
12350	5437	11	.	.	.
12350	5438	1	The	the	DT
12350	5438	2	best	good	JJS
12350	5438	3	plan	plan	NN
12350	5438	4	is	be	VBZ
12350	5438	5	to	to	TO
12350	5438	6	try	try	VB
12350	5438	7	one	one	CD
12350	5438	8	on	on	IN
12350	5438	9	a	a	DT
12350	5438	10	plate	plate	NN
12350	5438	11	.	.	.
12350	5439	1	If	if	IN
12350	5439	2	the	the	DT
12350	5439	3	dough	dough	NN
12350	5439	4	runs	run	VBZ
12350	5439	5	too	too	RB
12350	5439	6	much	much	RB
12350	5439	7	add	add	VBP
12350	5439	8	more	more	JJR
12350	5439	9	flour	flour	NN
12350	5439	10	.	.	.
12350	5440	1	GINGER	ginger	NN
12350	5440	2	WAFERS	wafer	NNS
12350	5440	3	Take	take	VBP
12350	5440	4	one	one	CD
12350	5440	5	cup	cup	NN
12350	5440	6	of	of	IN
12350	5440	7	butter	butter	NN
12350	5440	8	,	,	,
12350	5440	9	one	one	CD
12350	5440	10	cup	cup	NN
12350	5440	11	of	of	IN
12350	5440	12	sugar	sugar	NN
12350	5440	13	,	,	,
12350	5440	14	one	one	CD
12350	5440	15	cup	cup	NN
12350	5440	16	of	of	IN
12350	5440	17	molasses	molasse	NNS
12350	5440	18	,	,	,
12350	5440	19	half	half	PDT
12350	5440	20	a	a	DT
12350	5440	21	cup	cup	NN
12350	5440	22	of	of	IN
12350	5440	23	cold	cold	JJ
12350	5440	24	coffee	coffee	NN
12350	5440	25	,	,	,
12350	5440	26	with	with	IN
12350	5440	27	two	two	CD
12350	5440	28	teaspoons	teaspoon	NNS
12350	5440	29	of	of	IN
12350	5440	30	soda	soda	NN
12350	5440	31	,	,	,
12350	5440	32	one	one	CD
12350	5440	33	teaspoon	teaspoon	NN
12350	5440	34	of	of	IN
12350	5440	35	ginger	ginger	NN
12350	5440	36	,	,	,
12350	5440	37	and	and	CC
12350	5440	38	flour	flour	NN
12350	5440	39	enough	enough	RB
12350	5440	40	to	to	TO
12350	5440	41	make	make	VB
12350	5440	42	a	a	DT
12350	5440	43	dough	dough	NN
12350	5440	44	stiff	stiff	JJ
12350	5440	45	enough	enough	RB
12350	5440	46	to	to	TO
12350	5440	47	roll	roll	VB
12350	5440	48	out	out	RP
12350	5440	49	thin	thin	RB
12350	5440	50	.	.	.
12350	5441	1	Shape	shape	VB
12350	5441	2	with	with	IN
12350	5441	3	cutter	cutter	NN
12350	5441	4	and	and	CC
12350	5441	5	bake	bake	VB
12350	5441	6	in	in	IN
12350	5441	7	quick	quick	JJ
12350	5441	8	oven	oven	NN
12350	5441	9	.	.	.
12350	5442	1	ANISE	anise	JJ
12350	5442	2	ZWIEBACK	ZWIEBACK	NNS
12350	5442	3	Take	take	VBP
12350	5442	4	the	the	DT
12350	5442	5	yolks	yolk	NNS
12350	5442	6	of	of	IN
12350	5442	7	five	five	CD
12350	5442	8	eggs	egg	NNS
12350	5442	9	,	,	,
12350	5442	10	one	one	CD
12350	5442	11	-	-	HYPH
12350	5442	12	half	half	NN
12350	5442	13	pound	pound	NN
12350	5442	14	of	of	IN
12350	5442	15	sugar	sugar	NN
12350	5442	16	,	,	,
12350	5442	17	one	one	CD
12350	5442	18	tablespoon	tablespoon	NN
12350	5442	19	of	of	IN
12350	5442	20	water	water	NN
12350	5442	21	,	,	,
12350	5442	22	vanilla	vanilla	NN
12350	5442	23	,	,	,
12350	5442	24	one	one	CD
12350	5442	25	-	-	HYPH
12350	5442	26	half	half	NN
12350	5442	27	pound	pound	NN
12350	5442	28	of	of	IN
12350	5442	29	flour	flour	NN
12350	5442	30	,	,	,
12350	5442	31	one	one	CD
12350	5442	32	teaspoon	teaspoon	NN
12350	5442	33	of	of	IN
12350	5442	34	baking	baking	NN
12350	5442	35	-	-	HYPH
12350	5442	36	powder	powder	NN
12350	5442	37	,	,	,
12350	5442	38	one	one	CD
12350	5442	39	-	-	HYPH
12350	5442	40	half	half	NN
12350	5442	41	of	of	IN
12350	5442	42	five	five	CD
12350	5442	43	cents	cent	NNS
12350	5442	44	worth	worth	JJ
12350	5442	45	anise	anise	NN
12350	5442	46	seeds	seed	NNS
12350	5442	47	,	,	,
12350	5442	48	and	and	CC
12350	5442	49	the	the	DT
12350	5442	50	beaten	beat	VBN
12350	5442	51	whites	white	NNS
12350	5442	52	of	of	IN
12350	5442	53	the	the	DT
12350	5442	54	eggs	egg	NNS
12350	5442	55	.	.	.
12350	5443	1	Butter	butter	NN
12350	5443	2	square	square	JJ
12350	5443	3	tins	tin	NNS
12350	5443	4	and	and	CC
12350	5443	5	bake	bake	NN
12350	5443	6	.	.	.
12350	5444	1	When	when	WRB
12350	5444	2	cooled	cool	VBN
12350	5444	3	cut	cut	VBN
12350	5444	4	in	in	IN
12350	5444	5	strips	strip	NNS
12350	5444	6	one	one	CD
12350	5444	7	inch	inch	NN
12350	5444	8	wide	wide	JJ
12350	5444	9	and	and	CC
12350	5444	10	toast	toast	VB
12350	5444	11	on	on	IN
12350	5444	12	both	both	DT
12350	5444	13	sides	side	NNS
12350	5444	14	.	.	.
12350	5445	1	HURRY	HURRY	NNP
12350	5445	2	UPS	UPS	NNP
12350	5445	3	(	(	-LRB-
12350	5445	4	OATMEAL	OATMEAL	NNP
12350	5445	5	)	)	-RRB-
12350	5445	6	Sift	sift	VB
12350	5445	7	one	one	CD
12350	5445	8	cup	cup	NN
12350	5445	9	of	of	IN
12350	5445	10	flour	flour	NN
12350	5445	11	with	with	IN
12350	5445	12	two	two	CD
12350	5445	13	teaspoons	teaspoon	NNS
12350	5445	14	of	of	IN
12350	5445	15	baking	baking	NN
12350	5445	16	-	-	HYPH
12350	5445	17	powder	powder	NN
12350	5445	18	,	,	,
12350	5445	19	one	one	CD
12350	5445	20	teaspoon	teaspoon	NN
12350	5445	21	of	of	IN
12350	5445	22	salt	salt	NN
12350	5445	23	,	,	,
12350	5445	24	add	add	VB
12350	5445	25	one	one	CD
12350	5445	26	cup	cup	NN
12350	5445	27	of	of	IN
12350	5445	28	rolled	roll	VBN
12350	5445	29	oats	oats	NNP
12350	5445	30	,	,	,
12350	5445	31	one	one	CD
12350	5445	32	tablespoon	tablespoon	NN
12350	5445	33	of	of	IN
12350	5445	34	sugar	sugar	NN
12350	5445	35	and	and	CC
12350	5445	36	two	two	CD
12350	5445	37	tablespoons	tablespoon	NNS
12350	5445	38	of	of	IN
12350	5445	39	melted	melted	JJ
12350	5445	40	butter	butter	NN
12350	5445	41	,	,	,
12350	5445	42	mix	mix	VB
12350	5445	43	with	with	IN
12350	5445	44	one	one	CD
12350	5445	45	-	-	HYPH
12350	5445	46	half	half	NN
12350	5445	47	cup	cup	NN
12350	5445	48	of	of	IN
12350	5445	49	milk	milk	NN
12350	5445	50	.	.	.
12350	5446	1	Drop	drop	VB
12350	5446	2	by	by	IN
12350	5446	3	teaspoons	teaspoon	NNS
12350	5446	4	onto	onto	IN
12350	5446	5	a	a	DT
12350	5446	6	greased	grease	VBN
12350	5446	7	pan	pan	NN
12350	5446	8	,	,	,
12350	5446	9	press	press	NN
12350	5446	10	well	well	RB
12350	5446	11	into	into	IN
12350	5446	12	each	each	DT
12350	5446	13	two	two	CD
12350	5446	14	or	or	CC
12350	5446	15	three	three	CD
12350	5446	16	raisins	raisin	NNS
12350	5446	17	,	,	,
12350	5446	18	or	or	CC
12350	5446	19	a	a	DT
12350	5446	20	split	split	NN
12350	5446	21	date	date	NN
12350	5446	22	and	and	CC
12350	5446	23	bake	bake	VB
12350	5446	24	for	for	IN
12350	5446	25	twenty	twenty	CD
12350	5446	26	minutes	minute	NNS
12350	5446	27	in	in	IN
12350	5446	28	a	a	DT
12350	5446	29	hot	hot	JJ
12350	5446	30	oven	oven	NN
12350	5446	31	.	.	.
12350	5447	1	Can	Can	MD
12350	5447	2	be	be	VB
12350	5447	3	served	serve	VBN
12350	5447	4	with	with	IN
12350	5447	5	butter	butter	NN
12350	5447	6	,	,	,
12350	5447	7	honey	honey	NN
12350	5447	8	,	,	,
12350	5447	9	or	or	CC
12350	5447	10	maple	maple	NN
12350	5447	11	sugar	sugar	NN
12350	5447	12	.	.	.
12350	5448	1	PECAN	PECAN	NNP
12350	5448	2	,	,	,
12350	5448	3	WALNUT	WALNUT	NNP
12350	5448	4	,	,	,
12350	5448	5	OR	or	CC
12350	5448	6	HICKORY	HICKORY	NNP
12350	5448	7	NUT	NUT	NNP
12350	5448	8	MACAROONS	MACAROONS	NNP
12350	5448	9	Take	take	VB
12350	5448	10	one	one	CD
12350	5448	11	cup	cup	NN
12350	5448	12	of	of	IN
12350	5448	13	pulverized	pulverize	VBN
12350	5448	14	sugar	sugar	NN
12350	5448	15	,	,	,
12350	5448	16	and	and	CC
12350	5448	17	one	one	CD
12350	5448	18	cup	cup	NN
12350	5448	19	of	of	IN
12350	5448	20	finely	finely	RB
12350	5448	21	-	-	HYPH
12350	5448	22	pounded	pound	VBN
12350	5448	23	nut	nut	NNP
12350	5448	24	meats	meat	NNS
12350	5448	25	,	,	,
12350	5448	26	the	the	DT
12350	5448	27	unbeaten	unbeaten	JJ
12350	5448	28	whites	white	NNS
12350	5448	29	of	of	IN
12350	5448	30	two	two	CD
12350	5448	31	eggs	egg	NNS
12350	5448	32	,	,	,
12350	5448	33	two	two	CD
12350	5448	34	heaping	heap	VBG
12350	5448	35	teaspoons	teaspoon	NNS
12350	5448	36	of	of	IN
12350	5448	37	flour	flour	NN
12350	5448	38	,	,	,
12350	5448	39	and	and	CC
12350	5448	40	one	one	CD
12350	5448	41	scant	scant	JJ
12350	5448	42	teaspoon	teaspoon	NN
12350	5448	43	of	of	IN
12350	5448	44	baking	baking	NN
12350	5448	45	-	-	HYPH
12350	5448	46	powder	powder	NN
12350	5448	47	.	.	.
12350	5449	1	Mix	mix	VB
12350	5449	2	these	these	DT
12350	5449	3	ingredients	ingredient	NNS
12350	5449	4	together	together	RB
12350	5449	5	and	and	CC
12350	5449	6	drop	drop	VB
12350	5449	7	from	from	IN
12350	5449	8	a	a	DT
12350	5449	9	teaspoon	teaspoon	NN
12350	5449	10	which	which	WDT
12350	5449	11	,	,	,
12350	5449	12	you	-PRON-	PRP
12350	5449	13	have	have	VBP
12350	5449	14	previously	previously	RB
12350	5449	15	dipped	dip	VBN
12350	5449	16	in	in	IN
12350	5449	17	cold	cold	JJ
12350	5449	18	water	water	NN
12350	5449	19	,	,	,
12350	5449	20	upon	upon	IN
12350	5449	21	buttered	butter	VBN
12350	5449	22	paper	paper	NN
12350	5449	23	.	.	.
12350	5450	1	Do	do	VB
12350	5450	2	not	not	RB
12350	5450	3	put	put	VB
12350	5450	4	them	-PRON-	PRP
12350	5450	5	too	too	RB
12350	5450	6	near	near	IN
12350	5450	7	each	each	DT
12350	5450	8	other	other	JJ
12350	5450	9	,	,	,
12350	5450	10	for	for	IN
12350	5450	11	they	-PRON-	PRP
12350	5450	12	always	always	RB
12350	5450	13	spread	spread	VBP
12350	5450	14	a	a	DT
12350	5450	15	great	great	JJ
12350	5450	16	deal	deal	NN
12350	5450	17	.	.	.
12350	5451	1	Bake	bake	VB
12350	5451	2	about	about	RB
12350	5451	3	fifteen	fifteen	CD
12350	5451	4	minutes	minute	NNS
12350	5451	5	.	.	.
12350	5452	1	DATE	DATE	NNP
12350	5452	2	MACAROONS	MACAROONS	NNP
12350	5452	3	Stone	Stone	NNP
12350	5452	4	thirty	thirty	CD
12350	5452	5	dates	date	NNS
12350	5452	6	;	;	:
12350	5452	7	chop	chop	VB
12350	5452	8	them	-PRON-	PRP
12350	5452	9	fine	fine	RB
12350	5452	10	.	.	.
12350	5453	1	Cut	cut	VB
12350	5453	2	one	one	CD
12350	5453	3	-	-	HYPH
12350	5453	4	half	half	NN
12350	5453	5	pound	pound	NN
12350	5453	6	of	of	IN
12350	5453	7	almonds	almond	NNS
12350	5453	8	lengthwise	lengthwise	VBN
12350	5453	9	in	in	IN
12350	5453	10	slices	slice	NNS
12350	5453	11	,	,	,
12350	5453	12	but	but	CC
12350	5453	13	do	do	VBP
12350	5453	14	not	not	RB
12350	5453	15	blanch	blanch	VB
12350	5453	16	them	-PRON-	PRP
12350	5453	17	.	.	.
12350	5454	1	Beat	beat	VB
12350	5454	2	the	the	DT
12350	5454	3	whites	white	NNS
12350	5454	4	of	of	IN
12350	5454	5	two	two	CD
12350	5454	6	eggs	egg	NNS
12350	5454	7	until	until	IN
12350	5454	8	foamy	foamy	NNP
12350	5454	9	,	,	,
12350	5454	10	add	add	VB
12350	5454	11	one	one	CD
12350	5454	12	cup	cup	NN
12350	5454	13	of	of	IN
12350	5454	14	powdered	powdered	JJ
12350	5454	15	sugar	sugar	NN
12350	5454	16	,	,	,
12350	5454	17	and	and	CC
12350	5454	18	beat	beat	VBD
12350	5454	19	until	until	IN
12350	5454	20	stiff	stiff	JJ
12350	5454	21	;	;	:
12350	5454	22	add	add	VB
12350	5454	23	the	the	DT
12350	5454	24	dates	date	NNS
12350	5454	25	,	,	,
12350	5454	26	then	then	RB
12350	5454	27	the	the	DT
12350	5454	28	almonds	almond	NNS
12350	5454	29	,	,	,
12350	5454	30	and	and	CC
12350	5454	31	mix	mix	VB
12350	5454	32	very	very	RB
12350	5454	33	thoroughly	thoroughly	RB
12350	5454	34	.	.	.
12350	5455	1	Drop	drop	VB
12350	5455	2	mixture	mixture	NN
12350	5455	3	with	with	IN
12350	5455	4	teaspoon	teaspoon	NN
12350	5455	5	in	in	IN
12350	5455	6	small	small	JJ
12350	5455	7	piles	pile	NNS
12350	5455	8	on	on	IN
12350	5455	9	tins	tin	NNS
12350	5455	10	,	,	,
12350	5455	11	one	one	CD
12350	5455	12	-	-	HYPH
12350	5455	13	half	half	NN
12350	5455	14	inch	inch	NN
12350	5455	15	apart	apart	RB
12350	5455	16	.	.	.
12350	5456	1	Bake	bake	VB
12350	5456	2	thirty	thirty	CD
12350	5456	3	minutes	minute	NNS
12350	5456	4	in	in	IN
12350	5456	5	a	a	DT
12350	5456	6	very	very	RB
12350	5456	7	slow	slow	JJ
12350	5456	8	oven	oven	NN
12350	5456	9	or	or	CC
12350	5456	10	until	until	IN
12350	5456	11	dry	dry	JJ
12350	5456	12	.	.	.
12350	5457	1	They	-PRON-	PRP
12350	5457	2	are	be	VBP
12350	5457	3	done	do	VBN
12350	5457	4	when	when	WRB
12350	5457	5	they	-PRON-	PRP
12350	5457	6	leave	leave	VBP
12350	5457	7	the	the	DT
12350	5457	8	pan	pan	NN
12350	5457	9	readily	readily	RB
12350	5457	10	.	.	.
12350	5458	1	MANDELCHEN	MANDELCHEN	NNP
12350	5458	2	Blanch	Blanch	NNP
12350	5458	3	two	two	CD
12350	5458	4	cups	cup	NNS
12350	5458	5	of	of	IN
12350	5458	6	almonds	almond	NNS
12350	5458	7	and	and	CC
12350	5458	8	dry	dry	VB
12350	5458	9	them	-PRON-	PRP
12350	5458	10	overnight	overnight	RB
12350	5458	11	.	.	.
12350	5459	1	Grind	grind	VB
12350	5459	2	very	very	RB
12350	5459	3	fine	fine	JJ
12350	5459	4	,	,	,
12350	5459	5	add	add	VB
12350	5459	6	one	one	CD
12350	5459	7	-	-	HYPH
12350	5459	8	half	half	NN
12350	5459	9	cup	cup	NN
12350	5459	10	of	of	IN
12350	5459	11	sugar	sugar	NN
12350	5459	12	and	and	CC
12350	5459	13	enough	enough	JJ
12350	5459	14	butter	butter	NN
12350	5459	15	to	to	TO
12350	5459	16	knead	knead	VB
12350	5459	17	into	into	IN
12350	5459	18	a	a	DT
12350	5459	19	very	very	RB
12350	5459	20	stiff	stiff	JJ
12350	5459	21	paste	paste	NN
12350	5459	22	.	.	.
12350	5460	1	Roll	roll	VB
12350	5460	2	very	very	RB
12350	5460	3	thin	thin	JJ
12350	5460	4	,	,	,
12350	5460	5	cut	cut	VBN
12350	5460	6	in	in	IN
12350	5460	7	small	small	JJ
12350	5460	8	rounds	round	NNS
12350	5460	9	,	,	,
12350	5460	10	place	place	NN
12350	5460	11	in	in	IN
12350	5460	12	baking	baking	NN
12350	5460	13	-	-	HYPH
12350	5460	14	tin	tin	NN
12350	5460	15	in	in	IN
12350	5460	16	moderate	moderate	JJ
12350	5460	17	oven	oven	NN
12350	5460	18	.	.	.
12350	5461	1	When	when	WRB
12350	5461	2	done	do	VBN
12350	5461	3	,	,	,
12350	5461	4	roll	roll	VBP
12350	5461	5	in	in	RP
12350	5461	6	grated	grate	VBN
12350	5461	7	almonds	almond	NNS
12350	5461	8	and	and	CC
12350	5461	9	powdered	powdered	JJ
12350	5461	10	sugar	sugar	NN
12350	5461	11	.	.	.
12350	5462	1	COCOANUT	cocoanut	NN
12350	5462	2	KISSES	kiss	NNS
12350	5462	3	Beat	beat	VBP
12350	5462	4	the	the	DT
12350	5462	5	white	white	NN
12350	5462	6	of	of	IN
12350	5462	7	one	one	CD
12350	5462	8	egg	egg	NN
12350	5462	9	;	;	:
12350	5462	10	add	add	VB
12350	5462	11	one	one	CD
12350	5462	12	-	-	HYPH
12350	5462	13	half	half	NN
12350	5462	14	cup	cup	NN
12350	5462	15	of	of	IN
12350	5462	16	sugar	sugar	NN
12350	5462	17	with	with	IN
12350	5462	18	a	a	DT
12350	5462	19	flavoring	flavoring	NN
12350	5462	20	of	of	IN
12350	5462	21	vanilla	vanilla	NN
12350	5462	22	,	,	,
12350	5462	23	fold	fold	VB
12350	5462	24	in	in	RB
12350	5462	25	one	one	CD
12350	5462	26	cup	cup	NN
12350	5462	27	of	of	IN
12350	5462	28	shredded	shred	VBN
12350	5462	29	cocoanut	cocoanut	NN
12350	5462	30	,	,	,
12350	5462	31	drop	drop	VB
12350	5462	32	by	by	IN
12350	5462	33	teaspoonfuls	teaspoonful	NNS
12350	5462	34	on	on	IN
12350	5462	35	a	a	DT
12350	5462	36	well	well	RB
12350	5462	37	-	-	HYPH
12350	5462	38	greased	grease	VBN
12350	5462	39	baking	baking	NN
12350	5462	40	-	-	HYPH
12350	5462	41	pan	pan	NNP
12350	5462	42	,	,	,
12350	5462	43	inverted	invert	VBD
12350	5462	44	,	,	,
12350	5462	45	and	and	CC
12350	5462	46	bake	bake	VB
12350	5462	47	for	for	IN
12350	5462	48	about	about	RB
12350	5462	49	ten	ten	CD
12350	5462	50	or	or	CC
12350	5462	51	twelve	twelve	CD
12350	5462	52	minutes	minute	NNS
12350	5462	53	in	in	IN
12350	5462	54	a	a	DT
12350	5462	55	slow	slow	JJ
12350	5462	56	oven	oven	NN
12350	5462	57	.	.	.
12350	5463	1	Remove	remove	VB
12350	5463	2	from	from	IN
12350	5463	3	pan	pan	NN
12350	5463	4	when	when	WRB
12350	5463	5	cookies	cookie	NNS
12350	5463	6	are	be	VBP
12350	5463	7	cold	cold	JJ
12350	5463	8	.	.	.
12350	5464	1	CORNFLAKE	cornflake	NN
12350	5464	2	COCOANUT	cocoanut	NN
12350	5464	3	KISSES	kiss	NNS
12350	5464	4	Mix	mix	VBP
12350	5464	5	the	the	DT
12350	5464	6	whites	white	NNS
12350	5464	7	of	of	IN
12350	5464	8	two	two	CD
12350	5464	9	eggs	egg	NNS
12350	5464	10	,	,	,
12350	5464	11	beaten	beat	VBN
12350	5464	12	stiff	stiff	JJ
12350	5464	13	,	,	,
12350	5464	14	with	with	IN
12350	5464	15	one	one	CD
12350	5464	16	-	-	HYPH
12350	5464	17	half	half	NN
12350	5464	18	cup	cup	NN
12350	5464	19	of	of	IN
12350	5464	20	sugar	sugar	NN
12350	5464	21	,	,	,
12350	5464	22	add	add	VB
12350	5464	23	one	one	CD
12350	5464	24	-	-	HYPH
12350	5464	25	half	half	NN
12350	5464	26	cup	cup	NN
12350	5464	27	of	of	IN
12350	5464	28	shredded	shred	VBN
12350	5464	29	cocoanut	cocoanut	NN
12350	5464	30	,	,	,
12350	5464	31	fold	fold	VB
12350	5464	32	in	in	RB
12350	5464	33	two	two	CD
12350	5464	34	cups	cup	NNS
12350	5464	35	of	of	IN
12350	5464	36	corn	corn	NN
12350	5464	37	flakes	flake	NNS
12350	5464	38	,	,	,
12350	5464	39	a	a	DT
12350	5464	40	pinch	pinch	NN
12350	5464	41	of	of	IN
12350	5464	42	salt	salt	NN
12350	5464	43	,	,	,
12350	5464	44	one	one	CD
12350	5464	45	-	-	HYPH
12350	5464	46	half	half	NN
12350	5464	47	teaspoon	teaspoon	NN
12350	5464	48	of	of	IN
12350	5464	49	vanilla	vanilla	NN
12350	5464	50	.	.	.
12350	5465	1	Make	make	VB
12350	5465	2	and	and	CC
12350	5465	3	bake	bake	VB
12350	5465	4	same	same	JJ
12350	5465	5	as	as	IN
12350	5465	6	kisses	kiss	NNS
12350	5465	7	above	above	RB
12350	5465	8	.	.	.
12350	5466	1	CHOCOLATE	CHOCOLATE	NNP
12350	5466	2	COOKIES	cookie	NNS
12350	5466	3	Beat	Beat	NNP
12350	5466	4	whites	white	NNS
12350	5466	5	of	of	IN
12350	5466	6	three	three	CD
12350	5466	7	eggs	egg	NNS
12350	5466	8	to	to	IN
12350	5466	9	a	a	DT
12350	5466	10	snow	snow	NN
12350	5466	11	,	,	,
12350	5466	12	add	add	VB
12350	5466	13	three	three	CD
12350	5466	14	-	-	HYPH
12350	5466	15	fourths	fourth	NNS
12350	5466	16	cup	cup	NN
12350	5466	17	of	of	IN
12350	5466	18	powdered	powdered	JJ
12350	5466	19	sugar	sugar	NN
12350	5466	20	,	,	,
12350	5466	21	one	one	CD
12350	5466	22	cup	cup	NN
12350	5466	23	of	of	IN
12350	5466	24	ground	ground	NN
12350	5466	25	sweet	sweet	JJ
12350	5466	26	chocolate	chocolate	NN
12350	5466	27	,	,	,
12350	5466	28	one	one	CD
12350	5466	29	cup	cup	NN
12350	5466	30	of	of	IN
12350	5466	31	walnuts	walnut	NNS
12350	5466	32	chopped	chop	VBN
12350	5466	33	,	,	,
12350	5466	34	three	three	CD
12350	5466	35	tablespoons	tablespoon	NNS
12350	5466	36	of	of	IN
12350	5466	37	flour	flour	NN
12350	5466	38	.	.	.
12350	5467	1	Drop	drop	VB
12350	5467	2	by	by	IN
12350	5467	3	teaspoonful	teaspoonful	JJ
12350	5467	4	on	on	IN
12350	5467	5	greased	grease	VBN
12350	5467	6	baking	baking	NN
12350	5467	7	-	-	HYPH
12350	5467	8	tin	tin	NN
12350	5467	9	.	.	.
12350	5468	1	Bake	bake	VB
12350	5468	2	in	in	IN
12350	5468	3	slow	slow	JJ
12350	5468	4	oven	oven	NN
12350	5468	5	.	.	.
12350	5469	1	BASELER	BASELER	NNP
12350	5469	2	LOEKERLEIN	LOEKERLEIN	NNP
12350	5469	3	(	(	-LRB-
12350	5469	4	HONEY	HONEY	NNP
12350	5469	5	CAKES	CAKES	NNP
12350	5469	6	)	)	-RRB-
12350	5469	7	Take	take	VB
12350	5469	8	half	half	PDT
12350	5469	9	a	a	DT
12350	5469	10	pound	pound	NN
12350	5469	11	of	of	IN
12350	5469	12	strained	strained	JJ
12350	5469	13	honey	honey	NN
12350	5469	14	,	,	,
12350	5469	15	half	half	PDT
12350	5469	16	a	a	DT
12350	5469	17	pound	pound	NN
12350	5469	18	of	of	IN
12350	5469	19	sifted	sift	VBN
12350	5469	20	powdered	powdered	JJ
12350	5469	21	sugar	sugar	NN
12350	5469	22	,	,	,
12350	5469	23	half	half	PDT
12350	5469	24	a	a	DT
12350	5469	25	pound	pound	NN
12350	5469	26	of	of	IN
12350	5469	27	almonds	almond	NNS
12350	5469	28	(	(	-LRB-
12350	5469	29	cut	cut	VBN
12350	5469	30	in	in	IN
12350	5469	31	half	half	DT
12350	5469	32	lengthwise	lengthwise	RB
12350	5469	33	)	)	-RRB-
12350	5469	34	,	,	,
12350	5469	35	half	half	PDT
12350	5469	36	a	a	DT
12350	5469	37	pound	pound	NN
12350	5469	38	of	of	IN
12350	5469	39	finest	fine	JJS
12350	5469	40	flour	flour	NN
12350	5469	41	,	,	,
12350	5469	42	one	one	CD
12350	5469	43	ounce	ounce	NN
12350	5469	44	of	of	IN
12350	5469	45	citron	citron	NN
12350	5469	46	(	(	-LRB-
12350	5469	47	cut	cut	VBN
12350	5469	48	or	or	CC
12350	5469	49	chopped	chop	VBN
12350	5469	50	extremely	extremely	RB
12350	5469	51	fine	fine	JJ
12350	5469	52	)	)	-RRB-
12350	5469	53	,	,	,
12350	5469	54	peel	peel	NN
12350	5469	55	of	of	IN
12350	5469	56	a	a	DT
12350	5469	57	lemon	lemon	NN
12350	5469	58	,	,	,
12350	5469	59	a	a	DT
12350	5469	60	little	little	JJ
12350	5469	61	grated	grated	JJ
12350	5469	62	nutmeg	nutmeg	NNS
12350	5469	63	,	,	,
12350	5469	64	also	also	RB
12350	5469	65	a	a	DT
12350	5469	66	pinch	pinch	NN
12350	5469	67	of	of	IN
12350	5469	68	ground	ground	NN
12350	5469	69	cloves	clove	NNS
12350	5469	70	and	and	CC
12350	5469	71	a	a	DT
12350	5469	72	wineglass	wineglass	NN
12350	5469	73	of	of	IN
12350	5469	74	brandy	brandy	NN
12350	5469	75	.	.	.
12350	5470	1	Set	Set	VBN
12350	5470	2	the	the	DT
12350	5470	3	honey	honey	NN
12350	5470	4	and	and	CC
12350	5470	5	sugar	sugar	NN
12350	5470	6	over	over	IN
12350	5470	7	the	the	DT
12350	5470	8	fire	fire	NN
12350	5470	9	together	together	RB
12350	5470	10	,	,	,
12350	5470	11	put	put	VBN
12350	5470	12	in	in	IN
12350	5470	13	the	the	DT
12350	5470	14	almonds	almond	NNS
12350	5470	15	,	,	,
12350	5470	16	stir	stir	VB
12350	5470	17	all	all	DT
12350	5470	18	up	up	RP
12350	5470	19	thoroughly	thoroughly	RB
12350	5470	20	.	.	.
12350	5471	1	Next	next	JJ
12350	5471	2	put	put	NN
12350	5471	3	in	in	IN
12350	5471	4	the	the	DT
12350	5471	5	spices	spice	NNS
12350	5471	6	and	and	CC
12350	5471	7	work	work	VB
12350	5471	8	into	into	IN
12350	5471	9	a	a	DT
12350	5471	10	dough	dough	NN
12350	5471	11	.	.	.
12350	5472	1	Put	put	VB
12350	5472	2	away	away	RB
12350	5472	3	in	in	IN
12350	5472	4	a	a	DT
12350	5472	5	cold	cold	JJ
12350	5472	6	place	place	NN
12350	5472	7	for	for	IN
12350	5472	8	a	a	DT
12350	5472	9	week	week	NN
12350	5472	10	,	,	,
12350	5472	11	then	then	RB
12350	5472	12	roll	roll	VB
12350	5472	13	about	about	RP
12350	5472	14	as	as	RB
12350	5472	15	thick	thick	JJ
12350	5472	16	as	as	IN
12350	5472	17	a	a	DT
12350	5472	18	finger	finger	NN
12350	5472	19	.	.	.
12350	5473	1	Bake	bake	VB
12350	5473	2	in	in	RP
12350	5473	3	a	a	DT
12350	5473	4	quick	quick	JJ
12350	5473	5	oven	oven	NN
12350	5473	6	and	and	CC
12350	5473	7	cut	cut	VBD
12350	5473	8	into	into	IN
12350	5473	9	strips	strip	NNS
12350	5473	10	with	with	IN
12350	5473	11	a	a	DT
12350	5473	12	sharp	sharp	JJ
12350	5473	13	knife	knife	NN
12350	5473	14	after	after	IN
12350	5473	15	they	-PRON-	PRP
12350	5473	16	are	be	VBP
12350	5473	17	baked	bake	VBN
12350	5473	18	(	(	-LRB-
12350	5473	19	do	do	VB
12350	5473	20	this	this	DT
12350	5473	21	while	while	IN
12350	5473	22	hot	hot	JJ
12350	5473	23	)	)	-RRB-
12350	5473	24	,	,	,
12350	5473	25	cut	cut	VBN
12350	5473	26	three	three	CD
12350	5473	27	inches	inch	NNS
12350	5473	28	long	long	JJ
12350	5473	29	and	and	CC
12350	5473	30	two	two	CD
12350	5473	31	inches	inch	NNS
12350	5473	32	wide	wide	JJ
12350	5473	33	.	.	.
12350	5474	1	HONEY	HONEY	NNP
12350	5474	2	CAKES	CAKES	NNP
12350	5474	3	,	,	,
12350	5474	4	No	no	UH
12350	5474	5	.	.	.
12350	5475	1	1	1	CD
12350	5475	2	One	one	CD
12350	5475	3	pound	pound	NN
12350	5475	4	of	of	IN
12350	5475	5	real	real	JJ
12350	5475	6	honey	honey	NN
12350	5475	7	,	,	,
12350	5475	8	not	not	RB
12350	5475	9	jar	jar	NN
12350	5475	10	;	;	:
12350	5475	11	one	one	CD
12350	5475	12	cup	cup	NN
12350	5475	13	of	of	IN
12350	5475	14	granulated	granulate	VBN
12350	5475	15	sugar	sugar	NN
12350	5475	16	,	,	,
12350	5475	17	four	four	CD
12350	5475	18	eggs	egg	NNS
12350	5475	19	,	,	,
12350	5475	20	one	one	CD
12350	5475	21	tablespoon	tablespoon	NN
12350	5475	22	of	of	IN
12350	5475	23	allspice	allspice	NN
12350	5475	24	,	,	,
12350	5475	25	three	three	CD
12350	5475	26	tablespoons	tablespoon	NNS
12350	5475	27	of	of	IN
12350	5475	28	salad	salad	NN
12350	5475	29	-	-	HYPH
12350	5475	30	oil	oil	NN
12350	5475	31	,	,	,
12350	5475	32	four	four	CD
12350	5475	33	cups	cup	NNS
12350	5475	34	of	of	IN
12350	5475	35	flour	flour	NN
12350	5475	36	,	,	,
12350	5475	37	well	well	RB
12350	5475	38	sifted	sifted	JJ
12350	5475	39	;	;	:
12350	5475	40	three	three	CD
12350	5475	41	teaspoons	teaspoon	NNS
12350	5475	42	of	of	IN
12350	5475	43	baking	baking	NN
12350	5475	44	-	-	HYPH
12350	5475	45	powder	powder	NN
12350	5475	46	.	.	.
12350	5476	1	Warm	warm	VB
12350	5476	2	up	up	RP
12350	5476	3	or	or	CC
12350	5476	4	heat	heat	VBP
12350	5476	5	honey	honey	NN
12350	5476	6	,	,	,
12350	5476	7	not	not	RB
12350	5476	8	hot	hot	JJ
12350	5476	9	,	,	,
12350	5476	10	just	just	RB
12350	5476	11	warm	warm	JJ
12350	5476	12	.	.	.
12350	5477	1	Rub	Rub	NNP
12350	5477	2	yolks	yolk	NNS
12350	5477	3	well	well	RB
12350	5477	4	with	with	IN
12350	5477	5	sugar	sugar	NN
12350	5477	6	,	,	,
12350	5477	7	beat	beat	VB
12350	5477	8	whites	white	NNS
12350	5477	9	to	to	IN
12350	5477	10	a	a	DT
12350	5477	11	froth	froth	NN
12350	5477	12	,	,	,
12350	5477	13	then	then	RB
12350	5477	14	mix	mix	VB
12350	5477	15	ingredients	ingredient	NNS
12350	5477	16	,	,	,
12350	5477	17	add	add	VB
12350	5477	18	flour	flour	NN
12350	5477	19	and	and	CC
12350	5477	20	bake	bake	VBP
12350	5477	21	in	in	RP
12350	5477	22	moderate	moderate	JJ
12350	5477	23	oven	oven	NNP
12350	5477	24	for	for	IN
12350	5477	25	one	one	CD
12350	5477	26	hour	hour	NN
12350	5477	27	.	.	.
12350	5478	1	HONEY	HONEY	NNP
12350	5478	2	CAKES	CAKES	NNP
12350	5478	3	,	,	,
12350	5478	4	No	no	UH
12350	5478	5	.	.	.
12350	5479	1	2	2	CD
12350	5479	2	Three	three	CD
12350	5479	3	eggs	egg	NNS
12350	5479	4	,	,	,
12350	5479	5	not	not	RB
12350	5479	6	separated	separate	VBN
12350	5479	7	,	,	,
12350	5479	8	beaten	beat	VBN
12350	5479	9	with	with	IN
12350	5479	10	one	one	CD
12350	5479	11	cup	cup	NN
12350	5479	12	of	of	IN
12350	5479	13	sugar	sugar	NN
12350	5479	14	,	,	,
12350	5479	15	one	one	CD
12350	5479	16	cup	cup	NN
12350	5479	17	of	of	IN
12350	5479	18	honey	honey	NN
12350	5479	19	,	,	,
12350	5479	20	one	one	CD
12350	5479	21	cup	cup	NN
12350	5479	22	of	of	IN
12350	5479	23	blanched	blanch	VBN
12350	5479	24	almonds	almond	NNS
12350	5479	25	chopped	chop	VBN
12350	5479	26	finely	finely	RB
12350	5479	27	,	,	,
12350	5479	28	one	one	CD
12350	5479	29	teaspoon	teaspoon	NN
12350	5479	30	each	each	DT
12350	5479	31	of	of	IN
12350	5479	32	allspice	allspice	NN
12350	5479	33	,	,	,
12350	5479	34	cloves	clove	NNS
12350	5479	35	,	,	,
12350	5479	36	and	and	CC
12350	5479	37	cinnamon	cinnamon	NN
12350	5479	38	,	,	,
12350	5479	39	one	one	CD
12350	5479	40	cup	cup	NN
12350	5479	41	of	of	IN
12350	5479	42	chocolate	chocolate	NN
12350	5479	43	and	and	CC
12350	5479	44	flour	flour	NN
12350	5479	45	enough	enough	RB
12350	5479	46	to	to	TO
12350	5479	47	make	make	VB
12350	5479	48	a	a	DT
12350	5479	49	thick	thick	JJ
12350	5479	50	batter	batter	NN
12350	5479	51	;	;	:
12350	5479	52	one	one	CD
12350	5479	53	teaspoon	teaspoon	NN
12350	5479	54	of	of	IN
12350	5479	55	baking	baking	NN
12350	5479	56	-	-	HYPH
12350	5479	57	soda	soda	NNP
12350	5479	58	.	.	.
12350	5480	1	Spread	spread	VB
12350	5480	2	very	very	RB
12350	5480	3	thin	thin	RB
12350	5480	4	on	on	IN
12350	5480	5	square	square	NN
12350	5480	6	,	,	,
12350	5480	7	buttered	butter	VBD
12350	5480	8	pans	pan	NNS
12350	5480	9	,	,	,
12350	5480	10	bake	bake	VBP
12350	5480	11	in	in	IN
12350	5480	12	a	a	DT
12350	5480	13	hot	hot	JJ
12350	5480	14	oven	oven	NN
12350	5480	15	,	,	,
12350	5480	16	and	and	CC
12350	5480	17	when	when	WRB
12350	5480	18	done	do	VBN
12350	5480	19	,	,	,
12350	5480	20	spread	spread	VBN
12350	5480	21	with	with	IN
12350	5480	22	a	a	DT
12350	5480	23	white	white	JJ
12350	5480	24	icing	icing	NN
12350	5480	25	,	,	,
12350	5480	26	cut	cut	VBN
12350	5480	27	into	into	IN
12350	5480	28	squares	square	NNS
12350	5480	29	,	,	,
12350	5480	30	and	and	CC
12350	5480	31	put	put	VBD
12350	5480	32	a	a	DT
12350	5480	33	half	half	RB
12350	5480	34	blanched	blanch	VBN
12350	5480	35	almond	almond	NN
12350	5480	36	in	in	IN
12350	5480	37	the	the	DT
12350	5480	38	centre	centre	NN
12350	5480	39	of	of	IN
12350	5480	40	each	each	DT
12350	5480	41	square	square	NN
12350	5480	42	.	.	.
12350	5481	1	LEKACH	LEKACH	NNP
12350	5481	2	This	this	DT
12350	5481	3	recipe	recipe	NN
12350	5481	4	is	be	VBZ
12350	5481	5	one	one	NN
12350	5481	6	that	that	WDT
12350	5481	7	is	be	VBZ
12350	5481	8	used	use	VBN
12350	5481	9	in	in	IN
12350	5481	10	Palestine	Palestine	NNP
12350	5481	11	.	.	.
12350	5482	1	It	-PRON-	PRP
12350	5482	2	makes	make	VBZ
12350	5482	3	a	a	DT
12350	5482	4	honey	honey	NN
12350	5482	5	cake	cake	NN
12350	5482	6	not	not	RB
12350	5482	7	nearly	nearly	RB
12350	5482	8	as	as	RB
12350	5482	9	rich	rich	JJ
12350	5482	10	as	as	IN
12350	5482	11	those	those	DT
12350	5482	12	in	in	IN
12350	5482	13	the	the	DT
12350	5482	14	foregoing	foregoing	JJ
12350	5482	15	recipes	recipe	NNS
12350	5482	16	for	for	IN
12350	5482	17	honey	honey	NN
12350	5482	18	cakes	cake	NNS
12350	5482	19	,	,	,
12350	5482	20	but	but	CC
12350	5482	21	will	will	MD
12350	5482	22	very	very	RB
12350	5482	23	nicely	nicely	RB
12350	5482	24	take	take	VB
12350	5482	25	the	the	DT
12350	5482	26	place	place	NN
12350	5482	27	of	of	IN
12350	5482	28	a	a	DT
12350	5482	29	sweet	sweet	JJ
12350	5482	30	cracker	cracker	NN
12350	5482	31	to	to	TO
12350	5482	32	serve	serve	VB
12350	5482	33	with	with	IN
12350	5482	34	tea	tea	NN
12350	5482	35	.	.	.
12350	5483	1	Take	take	VB
12350	5483	2	three	three	CD
12350	5483	3	cups	cup	NNS
12350	5483	4	of	of	IN
12350	5483	5	sifted	sift	VBN
12350	5483	6	flour	flour	NN
12350	5483	7	,	,	,
12350	5483	8	one	one	CD
12350	5483	9	-	-	HYPH
12350	5483	10	quarter	quarter	NN
12350	5483	11	teaspoon	teaspoon	NN
12350	5483	12	of	of	IN
12350	5483	13	salt	salt	NN
12350	5483	14	,	,	,
12350	5483	15	add	add	VB
12350	5483	16	three	three	CD
12350	5483	17	eggs	egg	NNS
12350	5483	18	,	,	,
12350	5483	19	one	one	CD
12350	5483	20	teaspoon	teaspoon	NN
12350	5483	21	of	of	IN
12350	5483	22	allspice	allspice	NN
12350	5483	23	,	,	,
12350	5483	24	one	one	CD
12350	5483	25	teaspoon	teaspoon	NN
12350	5483	26	of	of	IN
12350	5483	27	soda	soda	NN
12350	5483	28	,	,	,
12350	5483	29	the	the	DT
12350	5483	30	grated	grate	VBN
12350	5483	31	rind	rind	NN
12350	5483	32	and	and	CC
12350	5483	33	juice	juice	NN
12350	5483	34	of	of	IN
12350	5483	35	one	one	CD
12350	5483	36	-	-	HYPH
12350	5483	37	half	half	NN
12350	5483	38	lemon	lemon	NN
12350	5483	39	and	and	CC
12350	5483	40	three	three	CD
12350	5483	41	tablespoons	tablespoon	NNS
12350	5483	42	of	of	IN
12350	5483	43	honey	honey	NN
12350	5483	44	,	,	,
12350	5483	45	mix	mix	VB
12350	5483	46	all	all	DT
12350	5483	47	ingredients	ingredient	NNS
12350	5483	48	well	well	RB
12350	5483	49	.	.	.
12350	5484	1	Roll	roll	VB
12350	5484	2	on	on	IN
12350	5484	3	board	board	NN
12350	5484	4	to	to	IN
12350	5484	5	one	one	CD
12350	5484	6	-	-	HYPH
12350	5484	7	fourth	fourth	NN
12350	5484	8	inch	inch	NN
12350	5484	9	in	in	IN
12350	5484	10	thickness	thickness	NN
12350	5484	11	and	and	CC
12350	5484	12	cut	cut	VBD
12350	5484	13	with	with	IN
12350	5484	14	form	form	NN
12350	5484	15	.	.	.
12350	5485	1	Brush	brush	NN
12350	5485	2	with	with	IN
12350	5485	3	white	white	NN
12350	5485	4	of	of	IN
12350	5485	5	egg	egg	NN
12350	5485	6	or	or	CC
12350	5485	7	honey	honey	NN
12350	5485	8	diluted	dilute	VBN
12350	5485	9	with	with	IN
12350	5485	10	water	water	NN
12350	5485	11	.	.	.
12350	5486	1	On	on	IN
12350	5486	2	each	each	DT
12350	5486	3	cake	cake	NN
12350	5486	4	put	put	VBD
12350	5486	5	an	an	DT
12350	5486	6	almond	almond	NN
12350	5486	7	or	or	CC
12350	5486	8	walnut	walnut	NN
12350	5486	9	.	.	.
12350	5487	1	Bake	bake	VB
12350	5487	2	in	in	IN
12350	5487	3	moderate	moderate	JJ
12350	5487	4	oven	oven	NN
12350	5487	5	from	from	IN
12350	5487	6	fifteen	fifteen	CD
12350	5487	7	to	to	TO
12350	5487	8	twenty	twenty	CD
12350	5487	9	minutes	minute	NNS
12350	5487	10	.	.	.
12350	5488	1	LEBKUCHEN	LEBKUCHEN	NNP
12350	5488	2	Four	four	CD
12350	5488	3	eggs	egg	NNS
12350	5488	4	,	,	,
12350	5488	5	one	one	CD
12350	5488	6	pound	pound	NN
12350	5488	7	of	of	IN
12350	5488	8	brown	brown	JJ
12350	5488	9	sugar	sugar	NN
12350	5488	10	;	;	:
12350	5488	11	beat	beat	VBD
12350	5488	12	well	well	RB
12350	5488	13	.	.	.
12350	5489	1	Add	add	VB
12350	5489	2	one	one	CD
12350	5489	3	-	-	HYPH
12350	5489	4	eighth	eighth	JJ
12350	5489	5	pound	pound	NN
12350	5489	6	of	of	IN
12350	5489	7	citron	citron	NN
12350	5489	8	shredded	shred	VBN
12350	5489	9	,	,	,
12350	5489	10	one	one	CD
12350	5489	11	-	-	HYPH
12350	5489	12	eighth	eighth	JJ
12350	5489	13	pound	pound	NN
12350	5489	14	of	of	IN
12350	5489	15	shelled	shell	VBN
12350	5489	16	walnuts	walnut	NNS
12350	5489	17	(	(	-LRB-
12350	5489	18	broken	break	VBN
12350	5489	19	)	)	-RRB-
12350	5489	20	,	,	,
12350	5489	21	one	one	CD
12350	5489	22	and	and	CC
12350	5489	23	one	one	CD
12350	5489	24	-	-	HYPH
12350	5489	25	half	half	NN
12350	5489	26	cups	cup	NNS
12350	5489	27	of	of	IN
12350	5489	28	flour	flour	NN
12350	5489	29	,	,	,
12350	5489	30	one	one	CD
12350	5489	31	teaspoon	teaspoon	NN
12350	5489	32	of	of	IN
12350	5489	33	baking	baking	NN
12350	5489	34	-	-	HYPH
12350	5489	35	powder	powder	NNP
12350	5489	36	,	,	,
12350	5489	37	two	two	CD
12350	5489	38	teaspoons	teaspoon	NNS
12350	5489	39	of	of	IN
12350	5489	40	cinnamon	cinnamon	NN
12350	5489	41	,	,	,
12350	5489	42	one	one	CD
12350	5489	43	-	-	HYPH
12350	5489	44	fourth	fourth	NN
12350	5489	45	teaspoon	teaspoon	NN
12350	5489	46	of	of	IN
12350	5489	47	allspice	allspice	NNP
12350	5489	48	.	.	.
12350	5490	1	Spread	spread	VB
12350	5490	2	the	the	DT
12350	5490	3	dough	dough	NN
12350	5490	4	in	in	IN
12350	5490	5	long	long	JJ
12350	5490	6	pans	pan	NNS
12350	5490	7	with	with	IN
12350	5490	8	well	well	RB
12350	5490	9	-	-	HYPH
12350	5490	10	floured	flour	VBN
12350	5490	11	hands	hand	NNS
12350	5490	12	,	,	,
12350	5490	13	have	have	VBP
12350	5490	14	about	about	RB
12350	5490	15	one	one	CD
12350	5490	16	and	and	CC
12350	5490	17	one	one	CD
12350	5490	18	-	-	HYPH
12350	5490	19	half	half	NN
12350	5490	20	inches	inch	NNS
12350	5490	21	thick	thick	JJ
12350	5490	22	.	.	.
12350	5491	1	Bake	bake	VB
12350	5491	2	in	in	RP
12350	5491	3	very	very	RB
12350	5491	4	moderate	moderate	JJ
12350	5491	5	oven	oven	NN
12350	5491	6	.	.	.
12350	5492	1	When	when	WRB
12350	5492	2	baked	bake	VBN
12350	5492	3	,	,	,
12350	5492	4	cut	cut	VBN
12350	5492	5	in	in	IN
12350	5492	6	squares	square	NNS
12350	5492	7	and	and	CC
12350	5492	8	spread	spread	VBD
12350	5492	9	with	with	IN
12350	5492	10	icing	ice	VBG
12350	5492	11	.	.	.
12350	5493	1	Set	Set	VBN
12350	5493	2	in	in	IN
12350	5493	3	a	a	DT
12350	5493	4	cool	cool	JJ
12350	5493	5	stove	stove	NN
12350	5493	6	or	or	CC
12350	5493	7	the	the	DT
12350	5493	8	sun	sun	NN
12350	5493	9	to	to	TO
12350	5493	10	dry	dry	VB
12350	5493	11	.	.	.
12350	5494	1	It	-PRON-	PRP
12350	5494	2	is	be	VBZ
12350	5494	3	best	good	JJS
12350	5494	4	to	to	TO
12350	5494	5	let	let	VB
12350	5494	6	these	these	DT
12350	5494	7	cakes	cake	NNS
12350	5494	8	and	and	CC
12350	5494	9	all	all	DT
12350	5494	10	honey	honey	NN
12350	5494	11	cakes	cake	NNS
12350	5494	12	stand	stand	VBP
12350	5494	13	a	a	DT
12350	5494	14	week	week	NN
12350	5494	15	before	before	IN
12350	5494	16	using	use	VBG
12350	5494	17	.	.	.
12350	5495	1	OLD	OLD	NNP
12350	5495	2	-	-	HYPH
12350	5495	3	FASHIONED	FASHIONED	NNP
12350	5495	4	LEBKUCHEN	LEBKUCHEN	NNP
12350	5495	5	Heat	Heat	NNP
12350	5495	6	one	one	CD
12350	5495	7	cup	cup	NN
12350	5495	8	of	of	IN
12350	5495	9	molasses	molasse	NNS
12350	5495	10	,	,	,
12350	5495	11	mix	mix	VB
12350	5495	12	it	-PRON-	PRP
12350	5495	13	with	with	IN
12350	5495	14	two	two	CD
12350	5495	15	cups	cup	NNS
12350	5495	16	of	of	IN
12350	5495	17	brown	brown	JJ
12350	5495	18	sugar	sugar	NN
12350	5495	19	and	and	CC
12350	5495	20	three	three	CD
12350	5495	21	eggs	egg	NNS
12350	5495	22	,	,	,
12350	5495	23	reserving	reserve	VBG
12350	5495	24	one	one	CD
12350	5495	25	white	white	NN
12350	5495	26	for	for	IN
12350	5495	27	the	the	DT
12350	5495	28	icing	icing	NN
12350	5495	29	;	;	:
12350	5495	30	add	add	VB
12350	5495	31	one	one	CD
12350	5495	32	level	level	NN
12350	5495	33	teaspoon	teaspoon	NN
12350	5495	34	of	of	IN
12350	5495	35	baking	baking	NN
12350	5495	36	-	-	HYPH
12350	5495	37	soda	soda	NN
12350	5495	38	that	that	WDT
12350	5495	39	has	have	VBZ
12350	5495	40	been	be	VBN
12350	5495	41	dissolved	dissolve	VBN
12350	5495	42	in	in	IN
12350	5495	43	a	a	DT
12350	5495	44	little	little	JJ
12350	5495	45	milk	milk	NN
12350	5495	46	,	,	,
12350	5495	47	then	then	RB
12350	5495	48	put	put	VBD
12350	5495	49	in	in	RP
12350	5495	50	alternately	alternately	RB
12350	5495	51	a	a	DT
12350	5495	52	little	little	JJ
12350	5495	53	flour	flour	NN
12350	5495	54	and	and	CC
12350	5495	55	a	a	DT
12350	5495	56	cup	cup	NN
12350	5495	57	of	of	IN
12350	5495	58	milk	milk	NN
12350	5495	59	;	;	:
12350	5495	60	now	now	RB
12350	5495	61	add	add	VB
12350	5495	62	one	one	CD
12350	5495	63	tablespoon	tablespoon	NN
12350	5495	64	of	of	IN
12350	5495	65	mixed	mixed	JJ
12350	5495	66	spices	spice	NNS
12350	5495	67	,	,	,
12350	5495	68	half	half	JJ
12350	5495	69	cup	cup	NN
12350	5495	70	of	of	IN
12350	5495	71	brandy	brandy	NN
12350	5495	72	,	,	,
12350	5495	73	one	one	CD
12350	5495	74	small	small	JJ
12350	5495	75	cup	cup	NN
12350	5495	76	each	each	DT
12350	5495	77	of	of	IN
12350	5495	78	chopped	chop	VBN
12350	5495	79	nuts	nut	NNS
12350	5495	80	and	and	CC
12350	5495	81	citron	citron	NN
12350	5495	82	,	,	,
12350	5495	83	and	and	CC
12350	5495	84	lastly	lastly	RB
12350	5495	85	,	,	,
12350	5495	86	flour	flour	NN
12350	5495	87	enough	enough	RB
12350	5495	88	to	to	TO
12350	5495	89	make	make	VB
12350	5495	90	a	a	DT
12350	5495	91	stiff	stiff	JJ
12350	5495	92	batter	batter	NN
12350	5495	93	.	.	.
12350	5496	1	Place	place	NN
12350	5496	2	in	in	IN
12350	5496	3	shallow	shallow	JJ
12350	5496	4	pans	pan	NNS
12350	5496	5	and	and	CC
12350	5496	6	bake	bake	VB
12350	5496	7	slowly	slowly	RB
12350	5496	8	.	.	.
12350	5497	1	When	when	WRB
12350	5497	2	done	do	VBN
12350	5497	3	,	,	,
12350	5497	4	cover	cover	VBP
12350	5497	5	with	with	IN
12350	5497	6	icing	ice	VBG
12350	5497	7	and	and	CC
12350	5497	8	cut	cut	VBN
12350	5497	9	in	in	IN
12350	5497	10	squares	square	NNS
12350	5497	11	or	or	CC
12350	5497	12	strips	strip	NNS
12350	5497	13	.	.	.
12350	5498	1	*	*	NFP
12350	5498	2	Icing	ice	VBG
12350	5498	3	for	for	IN
12350	5498	4	Lebkuchen	Lebkuchen	NNP
12350	5498	5	.	.	.
12350	5499	1	*	*	NFP
12350	5499	2	--One	--one	NN
12350	5499	3	cup	cup	NN
12350	5499	4	of	of	IN
12350	5499	5	powdered	powdered	JJ
12350	5499	6	sugar	sugar	NN
12350	5499	7	added	add	VBN
12350	5499	8	to	to	IN
12350	5499	9	the	the	DT
12350	5499	10	beaten	beat	VBN
12350	5499	11	white	white	NN
12350	5499	12	of	of	IN
12350	5499	13	one	one	CD
12350	5499	14	egg	egg	NN
12350	5499	15	;	;	:
12350	5499	16	flavor	flavor	NN
12350	5499	17	with	with	IN
12350	5499	18	one	one	CD
12350	5499	19	teaspoon	teaspoon	NN
12350	5499	20	of	of	IN
12350	5499	21	brandy	brandy	NN
12350	5499	22	or	or	CC
12350	5499	23	lemon	lemon	NN
12350	5499	24	juice	juice	NN
12350	5499	25	.	.	.
12350	5500	1	*	*	NFP
12350	5500	2	DESSERTS	DESSERTS	NNP
12350	5500	3	*	*	NFP
12350	5500	4	BOILED	boil	VBD
12350	5500	5	CUSTARD	CUSTARD	NNS
12350	5500	6	Take	take	VB
12350	5500	7	two	two	CD
12350	5500	8	cups	cup	NNS
12350	5500	9	of	of	IN
12350	5500	10	milk	milk	NN
12350	5500	11	,	,	,
12350	5500	12	two	two	CD
12350	5500	13	eggs	egg	NNS
12350	5500	14	or	or	CC
12350	5500	15	the	the	DT
12350	5500	16	yolks	yolk	NNS
12350	5500	17	of	of	IN
12350	5500	18	three	three	CD
12350	5500	19	eggs	egg	NNS
12350	5500	20	,	,	,
12350	5500	21	two	two	CD
12350	5500	22	tablespoons	tablespoon	NNS
12350	5500	23	of	of	IN
12350	5500	24	sugar	sugar	NN
12350	5500	25	and	and	CC
12350	5500	26	one	one	CD
12350	5500	27	-	-	HYPH
12350	5500	28	half	half	NN
12350	5500	29	teaspoon	teaspoon	NN
12350	5500	30	of	of	IN
12350	5500	31	vanilla	vanilla	NN
12350	5500	32	.	.	.
12350	5501	1	Put	put	VB
12350	5501	2	the	the	DT
12350	5501	3	milk	milk	NN
12350	5501	4	on	on	RP
12350	5501	5	to	to	TO
12350	5501	6	heat	heat	VB
12350	5501	7	in	in	IN
12350	5501	8	a	a	DT
12350	5501	9	double	double	JJ
12350	5501	10	boiler	boiler	NN
12350	5501	11	.	.	.
12350	5502	1	Beat	beat	VB
12350	5502	2	the	the	DT
12350	5502	3	eggs	egg	NNS
12350	5502	4	thoroughly	thoroughly	RB
12350	5502	5	with	with	IN
12350	5502	6	the	the	DT
12350	5502	7	sugar	sugar	NN
12350	5502	8	;	;	:
12350	5502	9	into	into	IN
12350	5502	10	them	-PRON-	PRP
12350	5502	11	pour	pour	VBP
12350	5502	12	the	the	DT
12350	5502	13	hot	hot	JJ
12350	5502	14	milk	milk	NN
12350	5502	15	,	,	,
12350	5502	16	stirring	stir	VBG
12350	5502	17	to	to	TO
12350	5502	18	prevent	prevent	VB
12350	5502	19	lumps	lump	NNS
12350	5502	20	.	.	.
12350	5503	1	Return	return	VB
12350	5503	2	all	all	RB
12350	5503	3	to	to	IN
12350	5503	4	the	the	DT
12350	5503	5	double	double	JJ
12350	5503	6	boiler	boiler	NN
12350	5503	7	and	and	CC
12350	5503	8	cook	cook	NN
12350	5503	9	until	until	IN
12350	5503	10	the	the	DT
12350	5503	11	custard	custard	NN
12350	5503	12	coats	coat	VBZ
12350	5503	13	the	the	DT
12350	5503	14	spoon	spoon	NN
12350	5503	15	,	,	,
12350	5503	16	but	but	CC
12350	5503	17	no	no	RB
12350	5503	18	longer	long	RBR
12350	5503	19	.	.	.
12350	5504	1	If	if	IN
12350	5504	2	the	the	DT
12350	5504	3	mixture	mixture	NN
12350	5504	4	should	should	MD
12350	5504	5	curdle	curdle	VB
12350	5504	6	,	,	,
12350	5504	7	set	set	VB
12350	5504	8	the	the	DT
12350	5504	9	boiler	boiler	NN
12350	5504	10	in	in	IN
12350	5504	11	a	a	DT
12350	5504	12	pan	pan	NN
12350	5504	13	of	of	IN
12350	5504	14	cold	cold	JJ
12350	5504	15	water	water	NN
12350	5504	16	and	and	CC
12350	5504	17	beat	beat	VBD
12350	5504	18	with	with	IN
12350	5504	19	a	a	DT
12350	5504	20	wire	wire	NN
12350	5504	21	egg	egg	NN
12350	5504	22	-	-	HYPH
12350	5504	23	beater	beater	NN
12350	5504	24	until	until	IN
12350	5504	25	smooth	smooth	JJ
12350	5504	26	.	.	.
12350	5505	1	When	when	WRB
12350	5505	2	the	the	DT
12350	5505	3	steam	steam	NN
12350	5505	4	passes	pass	VBZ
12350	5505	5	off	off	RP
12350	5505	6	add	add	VB
12350	5505	7	the	the	DT
12350	5505	8	vanilla	vanilla	NN
12350	5505	9	,	,	,
12350	5505	10	or	or	CC
12350	5505	11	other	other	JJ
12350	5505	12	flavoring	flavoring	NN
12350	5505	13	.	.	.
12350	5506	1	In	in	IN
12350	5506	2	the	the	DT
12350	5506	3	winter	winter	NN
12350	5506	4	,	,	,
12350	5506	5	when	when	WRB
12350	5506	6	eggs	egg	NNS
12350	5506	7	are	be	VBP
12350	5506	8	expensive	expensive	JJ
12350	5506	9	,	,	,
12350	5506	10	the	the	DT
12350	5506	11	custard	custard	NN
12350	5506	12	may	may	MD
12350	5506	13	be	be	VB
12350	5506	14	made	make	VBN
12350	5506	15	with	with	IN
12350	5506	16	one	one	CD
12350	5506	17	egg	egg	NN
12350	5506	18	and	and	CC
12350	5506	19	one	one	CD
12350	5506	20	heaping	heap	VBG
12350	5506	21	teaspoon	teaspoon	NN
12350	5506	22	of	of	IN
12350	5506	23	cornstarch	cornstarch	NN
12350	5506	24	dissolved	dissolve	VBN
12350	5506	25	in	in	IN
12350	5506	26	a	a	DT
12350	5506	27	little	little	JJ
12350	5506	28	cold	cold	JJ
12350	5506	29	milk	milk	NN
12350	5506	30	.	.	.
12350	5507	1	If	if	IN
12350	5507	2	desired	desire	VBN
12350	5507	3	,	,	,
12350	5507	4	the	the	DT
12350	5507	5	whites	white	NNS
12350	5507	6	of	of	IN
12350	5507	7	the	the	DT
12350	5507	8	eggs	egg	NNS
12350	5507	9	may	may	MD
12350	5507	10	be	be	VB
12350	5507	11	beaten	beat	VBN
12350	5507	12	separately	separately	RB
12350	5507	13	and	and	CC
12350	5507	14	added	add	VBN
12350	5507	15	to	to	IN
12350	5507	16	the	the	DT
12350	5507	17	custard	custard	NN
12350	5507	18	after	after	IN
12350	5507	19	it	-PRON-	PRP
12350	5507	20	is	be	VBZ
12350	5507	21	cold	cold	JJ
12350	5507	22	or	or	CC
12350	5507	23	beaten	beat	VBN
12350	5507	24	with	with	IN
12350	5507	25	sugar	sugar	NN
12350	5507	26	into	into	IN
12350	5507	27	a	a	DT
12350	5507	28	meringue	meringue	NN
12350	5507	29	.	.	.
12350	5508	1	CARAMEL	CARAMEL	NNP
12350	5508	2	CUSTARD	CUSTARD	NNP
12350	5508	3	Melt	Melt	NNP
12350	5508	4	one	one	CD
12350	5508	5	-	-	HYPH
12350	5508	6	half	half	NN
12350	5508	7	cup	cup	NN
12350	5508	8	of	of	IN
12350	5508	9	sugar	sugar	NN
12350	5508	10	until	until	IN
12350	5508	11	it	-PRON-	PRP
12350	5508	12	is	be	VBZ
12350	5508	13	light	light	JJ
12350	5508	14	brown	brown	JJ
12350	5508	15	in	in	IN
12350	5508	16	color	color	NN
12350	5508	17	,	,	,
12350	5508	18	add	add	VB
12350	5508	19	four	four	CD
12350	5508	20	cups	cup	NNS
12350	5508	21	of	of	IN
12350	5508	22	scalded	scalded	JJ
12350	5508	23	milk	milk	NN
12350	5508	24	.	.	.
12350	5509	1	Beat	beat	VB
12350	5509	2	the	the	DT
12350	5509	3	eggs	egg	NNS
12350	5509	4	,	,	,
12350	5509	5	add	add	VB
12350	5509	6	the	the	DT
12350	5509	7	milk	milk	NN
12350	5509	8	and	and	CC
12350	5509	9	sugar	sugar	NN
12350	5509	10	,	,	,
12350	5509	11	one	one	CD
12350	5509	12	-	-	HYPH
12350	5509	13	quarter	quarter	NN
12350	5509	14	teaspoon	teaspoon	NN
12350	5509	15	of	of	IN
12350	5509	16	salt	salt	NN
12350	5509	17	,	,	,
12350	5509	18	one	one	CD
12350	5509	19	teaspoon	teaspoon	NN
12350	5509	20	of	of	IN
12350	5509	21	vanilla	vanilla	NN
12350	5509	22	and	and	CC
12350	5509	23	bake	bake	NN
12350	5509	24	in	in	IN
12350	5509	25	cups	cup	NNS
12350	5509	26	as	as	IN
12350	5509	27	directed	direct	VBN
12350	5509	28	for	for	IN
12350	5509	29	cup	cup	NNP
12350	5509	30	custard	custard	NNP
12350	5509	31	.	.	.
12350	5510	1	Serve	serve	VB
12350	5510	2	with	with	IN
12350	5510	3	caramel	caramel	NN
12350	5510	4	sauce	sauce	NN
12350	5510	5	.	.	.
12350	5511	1	CUP	CUP	NNP
12350	5511	2	CUSTARD	CUSTARD	NNP
12350	5511	3	FOR	for	IN
12350	5511	4	SIX	SIX	NNP
12350	5511	5	Stir	Stir	NNP
12350	5511	6	until	until	IN
12350	5511	7	quite	quite	RB
12350	5511	8	light	light	JJ
12350	5511	9	four	four	CD
12350	5511	10	eggs	egg	NNS
12350	5511	11	,	,	,
12350	5511	12	yolks	yolk	NNS
12350	5511	13	and	and	CC
12350	5511	14	whites	white	NNS
12350	5511	15	,	,	,
12350	5511	16	and	and	CC
12350	5511	17	four	four	CD
12350	5511	18	tablespoons	tablespoon	NNS
12350	5511	19	of	of	IN
12350	5511	20	sugar	sugar	NN
12350	5511	21	;	;	:
12350	5511	22	have	have	VBP
12350	5511	23	ready	ready	JJ
12350	5511	24	four	four	CD
12350	5511	25	cups	cup	NNS
12350	5511	26	of	of	IN
12350	5511	27	scalded	scald	VBN
12350	5511	28	milk	milk	NN
12350	5511	29	;	;	:
12350	5511	30	mix	mix	UH
12350	5511	31	,	,	,
12350	5511	32	add	add	VB
12350	5511	33	pinch	pinch	NN
12350	5511	34	of	of	IN
12350	5511	35	salt	salt	NN
12350	5511	36	and	and	CC
12350	5511	37	one	one	CD
12350	5511	38	teaspoon	teaspoon	NN
12350	5511	39	of	of	IN
12350	5511	40	good	good	JJ
12350	5511	41	vanilla	vanilla	NN
12350	5511	42	;	;	:
12350	5511	43	pour	pour	VB
12350	5511	44	into	into	IN
12350	5511	45	cups	cup	NNS
12350	5511	46	and	and	CC
12350	5511	47	place	place	NN
12350	5511	48	cups	cup	NNS
12350	5511	49	into	into	IN
12350	5511	50	pan	pan	NN
12350	5511	51	of	of	IN
12350	5511	52	boiling	boiling	NN
12350	5511	53	water	water	NN
12350	5511	54	.	.	.
12350	5512	1	Put	put	VB
12350	5512	2	into	into	IN
12350	5512	3	oven	oven	NN
12350	5512	4	and	and	CC
12350	5512	5	bake	bake	VB
12350	5512	6	exactly	exactly	RB
12350	5512	7	twenty	twenty	CD
12350	5512	8	-	-	HYPH
12350	5512	9	five	five	CD
12350	5512	10	minutes	minute	NNS
12350	5512	11	.	.	.
12350	5513	1	CHOCOLATE	CHOCOLATE	NNP
12350	5513	2	CUSTARD	CUSTARD	NNP
12350	5513	3	Beat	beat	VBP
12350	5513	4	yolks	yolk	NNS
12350	5513	5	of	of	IN
12350	5513	6	three	three	CD
12350	5513	7	eggs	egg	NNS
12350	5513	8	,	,	,
12350	5513	9	three	three	CD
12350	5513	10	tablespoons	tablespoon	NNS
12350	5513	11	of	of	IN
12350	5513	12	sugar	sugar	NN
12350	5513	13	till	till	IN
12350	5513	14	light	light	NN
12350	5513	15	,	,	,
12350	5513	16	dissolve	dissolve	VB
12350	5513	17	one	one	CD
12350	5513	18	heaping	heaping	NN
12350	5513	19	tablespoon	tablespoon	NN
12350	5513	20	of	of	IN
12350	5513	21	grated	grate	VBN
12350	5513	22	unsweetened	unsweetened	JJ
12350	5513	23	chocolate	chocolate	NN
12350	5513	24	,	,	,
12350	5513	25	one	one	CD
12350	5513	26	tablespoon	tablespoon	NN
12350	5513	27	of	of	IN
12350	5513	28	sugar	sugar	NN
12350	5513	29	and	and	CC
12350	5513	30	one	one	CD
12350	5513	31	of	of	IN
12350	5513	32	hot	hot	JJ
12350	5513	33	water	water	NN
12350	5513	34	.	.	.
12350	5514	1	When	when	WRB
12350	5514	2	dissolved	dissolve	VBN
12350	5514	3	,	,	,
12350	5514	4	add	add	VB
12350	5514	5	slowly	slowly	RB
12350	5514	6	one	one	CD
12350	5514	7	pint	pint	NN
12350	5514	8	of	of	IN
12350	5514	9	milk	milk	NN
12350	5514	10	heated	heat	VBN
12350	5514	11	to	to	IN
12350	5514	12	boiling	boil	VBG
12350	5514	13	,	,	,
12350	5514	14	pour	pour	VB
12350	5514	15	this	this	DT
12350	5514	16	hot	hot	JJ
12350	5514	17	mixture	mixture	NN
12350	5514	18	over	over	IN
12350	5514	19	the	the	DT
12350	5514	20	beaten	beat	VBN
12350	5514	21	eggs	egg	NNS
12350	5514	22	and	and	CC
12350	5514	23	sugar	sugar	NN
12350	5514	24	,	,	,
12350	5514	25	cook	cook	VB
12350	5514	26	in	in	IN
12350	5514	27	double	double	JJ
12350	5514	28	boiler	boiler	NN
12350	5514	29	,	,	,
12350	5514	30	stirring	stir	VBG
12350	5514	31	constantly	constantly	RB
12350	5514	32	till	till	IN
12350	5514	33	it	-PRON-	PRP
12350	5514	34	thickens	thicken	VBZ
12350	5514	35	;	;	:
12350	5514	36	when	when	WRB
12350	5514	37	cool	cool	JJ
12350	5514	38	,	,	,
12350	5514	39	flavor	flavor	NN
12350	5514	40	with	with	IN
12350	5514	41	vanilla	vanilla	NN
12350	5514	42	,	,	,
12350	5514	43	and	and	CC
12350	5514	44	place	place	NN
12350	5514	45	on	on	IN
12350	5514	46	ice	ice	NN
12350	5514	47	.	.	.
12350	5515	1	When	when	WRB
12350	5515	2	ready	ready	JJ
12350	5515	3	to	to	TO
12350	5515	4	serve	serve	VB
12350	5515	5	,	,	,
12350	5515	6	half	half	JJ
12350	5515	7	-	-	HYPH
12350	5515	8	fill	fill	VB
12350	5515	9	small	small	JJ
12350	5515	10	punch	punch	NN
12350	5515	11	glasses	glass	NNS
12350	5515	12	with	with	IN
12350	5515	13	the	the	DT
12350	5515	14	custard	custard	NN
12350	5515	15	,	,	,
12350	5515	16	heap	heap	VB
12350	5515	17	over	over	IN
12350	5515	18	them	-PRON-	PRP
12350	5515	19	sweetened	sweeten	VBD
12350	5515	20	whipped	whip	VBN
12350	5515	21	cream	cream	NN
12350	5515	22	,	,	,
12350	5515	23	flavored	flavor	VBN
12350	5515	24	;	;	:
12350	5515	25	putting	put	VBG
12350	5515	26	on	on	RP
12350	5515	27	top	top	NN
12350	5515	28	of	of	IN
12350	5515	29	each	each	DT
12350	5515	30	glass	glass	NN
12350	5515	31	,	,	,
12350	5515	32	and	and	CC
12350	5515	33	serve	serve	VB
12350	5515	34	cold	cold	JJ
12350	5515	35	.	.	.
12350	5516	1	CHOCOLATE	CHOCOLATE	NNP
12350	5516	2	CORNSTARCH	cornstarch	NN
12350	5516	3	PUDDING	pudding	NN
12350	5516	4	Take	take	VB
12350	5516	5	one	one	CD
12350	5516	6	quart	quart	NN
12350	5516	7	of	of	IN
12350	5516	8	milk	milk	NN
12350	5516	9	,	,	,
12350	5516	10	one	one	CD
12350	5516	11	and	and	CC
12350	5516	12	one	one	CD
12350	5516	13	-	-	HYPH
12350	5516	14	half	half	NN
12350	5516	15	cups	cup	NNS
12350	5516	16	of	of	IN
12350	5516	17	sugar	sugar	NN
12350	5516	18	,	,	,
12350	5516	19	seven	seven	CD
12350	5516	20	heaping	heaping	NN
12350	5516	21	tablespoons	tablespoon	NNS
12350	5516	22	of	of	IN
12350	5516	23	cocoa	cocoa	NN
12350	5516	24	,	,	,
12350	5516	25	six	six	CD
12350	5516	26	level	level	NN
12350	5516	27	tablespoons	tablespoon	NNS
12350	5516	28	of	of	IN
12350	5516	29	cornstarch	cornstarch	NN
12350	5516	30	,	,	,
12350	5516	31	one	one	CD
12350	5516	32	tablespoon	tablespoon	NN
12350	5516	33	of	of	IN
12350	5516	34	vanilla	vanilla	NN
12350	5516	35	;	;	:
12350	5516	36	place	place	NN
12350	5516	37	milk	milk	NN
12350	5516	38	and	and	CC
12350	5516	39	sugar	sugar	NN
12350	5516	40	up	up	RP
12350	5516	41	to	to	TO
12350	5516	42	boil	boil	VB
12350	5516	43	,	,	,
12350	5516	44	when	when	WRB
12350	5516	45	boiling	boil	VBG
12350	5516	46	,	,	,
12350	5516	47	add	add	VB
12350	5516	48	cocoa	cocoa	NN
12350	5516	49	,	,	,
12350	5516	50	dissolved	dissolve	VBN
12350	5516	51	to	to	IN
12350	5516	52	a	a	DT
12350	5516	53	smooth	smooth	JJ
12350	5516	54	paste	paste	NN
12350	5516	55	;	;	:
12350	5516	56	then	then	RB
12350	5516	57	add	add	VB
12350	5516	58	cornstarch	cornstarch	NN
12350	5516	59	dissolved	dissolve	VBN
12350	5516	60	in	in	IN
12350	5516	61	cold	cold	JJ
12350	5516	62	water	water	NN
12350	5516	63	,	,	,
12350	5516	64	let	let	VB
12350	5516	65	come	come	VB
12350	5516	66	to	to	IN
12350	5516	67	a	a	DT
12350	5516	68	boil	boil	NN
12350	5516	69	,	,	,
12350	5516	70	remove	remove	VB
12350	5516	71	from	from	IN
12350	5516	72	fire	fire	NN
12350	5516	73	and	and	CC
12350	5516	74	add	add	VB
12350	5516	75	the	the	DT
12350	5516	76	vanilla	vanilla	NN
12350	5516	77	;	;	:
12350	5516	78	then	then	RB
12350	5516	79	place	place	VB
12350	5516	80	in	in	IN
12350	5516	81	mold	mold	NN
12350	5516	82	and	and	CC
12350	5516	83	allow	allow	VB
12350	5516	84	to	to	TO
12350	5516	85	get	get	VB
12350	5516	86	cold	cold	JJ
12350	5516	87	.	.	.
12350	5517	1	Serve	serve	VB
12350	5517	2	with	with	IN
12350	5517	3	whipped	whip	VBN
12350	5517	4	cream	cream	NN
12350	5517	5	.	.	.
12350	5518	1	BLANC	blanc	NN
12350	5518	2	MANGE	MANGE	NNP
12350	5518	3	Heat	Heat	NNP
12350	5518	4	one	one	CD
12350	5518	5	quart	quart	NN
12350	5518	6	of	of	IN
12350	5518	7	milk	milk	NN
12350	5518	8	to	to	IN
12350	5518	9	boiling	boiling	NN
12350	5518	10	point	point	NN
12350	5518	11	.	.	.
12350	5519	1	Dissolve	dissolve	VB
12350	5519	2	four	four	CD
12350	5519	3	large	large	JJ
12350	5519	4	tablespoons	tablespoon	NNS
12350	5519	5	of	of	IN
12350	5519	6	cornstarch	cornstarch	NN
12350	5519	7	in	in	IN
12350	5519	8	a	a	DT
12350	5519	9	quarter	quarter	NN
12350	5519	10	cup	cup	NN
12350	5519	11	of	of	IN
12350	5519	12	cold	cold	JJ
12350	5519	13	milk	milk	NN
12350	5519	14	.	.	.
12350	5520	1	Beat	beat	VB
12350	5520	2	two	two	CD
12350	5520	3	whole	whole	JJ
12350	5520	4	eggs	egg	NNS
12350	5520	5	with	with	IN
12350	5520	6	one	one	CD
12350	5520	7	-	-	HYPH
12350	5520	8	half	half	NN
12350	5520	9	cup	cup	NN
12350	5520	10	of	of	IN
12350	5520	11	sugar	sugar	NN
12350	5520	12	until	until	IN
12350	5520	13	light	light	NN
12350	5520	14	,	,	,
12350	5520	15	and	and	CC
12350	5520	16	add	add	VB
12350	5520	17	a	a	DT
12350	5520	18	tiny	tiny	JJ
12350	5520	19	pinch	pinch	NN
12350	5520	20	of	of	IN
12350	5520	21	salt	salt	NN
12350	5520	22	.	.	.
12350	5521	1	When	when	WRB
12350	5521	2	the	the	DT
12350	5521	3	milk	milk	NN
12350	5521	4	begins	begin	VBZ
12350	5521	5	to	to	TO
12350	5521	6	boil	boil	VB
12350	5521	7	,	,	,
12350	5521	8	add	add	VB
12350	5521	9	a	a	DT
12350	5521	10	piece	piece	NN
12350	5521	11	of	of	IN
12350	5521	12	butter	butter	NN
12350	5521	13	,	,	,
12350	5521	14	size	size	NN
12350	5521	15	of	of	IN
12350	5521	16	a	a	DT
12350	5521	17	hickory	hickory	JJ
12350	5521	18	nut	nut	NN
12350	5521	19	,	,	,
12350	5521	20	then	then	RB
12350	5521	21	pour	pour	VB
12350	5521	22	it	-PRON-	PRP
12350	5521	23	over	over	IN
12350	5521	24	the	the	DT
12350	5521	25	well	well	RB
12350	5521	26	-	-	HYPH
12350	5521	27	beaten	beat	VBN
12350	5521	28	eggs	egg	NNS
12350	5521	29	and	and	CC
12350	5521	30	sugar	sugar	NN
12350	5521	31	,	,	,
12350	5521	32	mix	mix	VB
12350	5521	33	well	well	RB
12350	5521	34	,	,	,
12350	5521	35	and	and	CC
12350	5521	36	put	put	VBD
12350	5521	37	back	back	RB
12350	5521	38	on	on	IN
12350	5521	39	the	the	DT
12350	5521	40	stove	stove	NN
12350	5521	41	.	.	.
12350	5522	1	Stir	stir	VB
12350	5522	2	until	until	IN
12350	5522	3	it	-PRON-	PRP
12350	5522	4	begins	begin	VBZ
12350	5522	5	to	to	TO
12350	5522	6	boil	boil	VB
12350	5522	7	,	,	,
12350	5522	8	then	then	RB
12350	5522	9	stir	stir	VB
12350	5522	10	in	in	IN
12350	5522	11	the	the	DT
12350	5522	12	dissolved	dissolve	VBN
12350	5522	13	cornstarch	cornstarch	NN
12350	5522	14	until	until	IN
12350	5522	15	the	the	DT
12350	5522	16	custard	custard	NN
12350	5522	17	is	be	VBZ
12350	5522	18	very	very	RB
12350	5522	19	thick	thick	JJ
12350	5522	20	.	.	.
12350	5523	1	Remove	remove	VB
12350	5523	2	from	from	IN
12350	5523	3	the	the	DT
12350	5523	4	fire	fire	NN
12350	5523	5	,	,	,
12350	5523	6	flavor	flavor	NN
12350	5523	7	with	with	IN
12350	5523	8	vanilla	vanilla	NN
12350	5523	9	or	or	CC
12350	5523	10	lemon	lemon	NN
12350	5523	11	,	,	,
12350	5523	12	pour	pour	VB
12350	5523	13	into	into	IN
12350	5523	14	a	a	DT
12350	5523	15	mold	mold	NN
12350	5523	16	,	,	,
12350	5523	17	and	and	CC
12350	5523	18	set	set	VBN
12350	5523	19	on	on	IN
12350	5523	20	ice	ice	NN
12350	5523	21	till	till	IN
12350	5523	22	very	very	RB
12350	5523	23	cold	cold	JJ
12350	5523	24	and	and	CC
12350	5523	25	firm	firm	JJ
12350	5523	26	.	.	.
12350	5524	1	Serve	serve	VB
12350	5524	2	with	with	IN
12350	5524	3	cream	cream	NN
12350	5524	4	.	.	.
12350	5525	1	FLOATING	float	VBG
12350	5525	2	ISLAND	ISLAND	NNP
12350	5525	3	Beat	beat	VBP
12350	5525	4	light	light	VBP
12350	5525	5	the	the	DT
12350	5525	6	yolks	yolk	NNS
12350	5525	7	of	of	IN
12350	5525	8	three	three	CD
12350	5525	9	eggs	egg	NNS
12350	5525	10	with	with	IN
12350	5525	11	one	one	CD
12350	5525	12	-	-	HYPH
12350	5525	13	quarter	quarter	NN
12350	5525	14	cup	cup	NN
12350	5525	15	of	of	IN
12350	5525	16	sugar	sugar	NN
12350	5525	17	.	.	.
12350	5526	1	Scald	Scald	NNP
12350	5526	2	a	a	DT
12350	5526	3	pint	pint	NN
12350	5526	4	of	of	IN
12350	5526	5	milk	milk	NN
12350	5526	6	,	,	,
12350	5526	7	beat	beat	VBD
12350	5526	8	up	up	RP
12350	5526	9	the	the	DT
12350	5526	10	whites	white	NNS
12350	5526	11	of	of	IN
12350	5526	12	three	three	CD
12350	5526	13	eggs	egg	NNS
12350	5526	14	very	very	RB
12350	5526	15	stiff	stiff	JJ
12350	5526	16	and	and	CC
12350	5526	17	put	put	VBD
12350	5526	18	them	-PRON-	PRP
12350	5526	19	into	into	IN
12350	5526	20	the	the	DT
12350	5526	21	boiling	boiling	NN
12350	5526	22	milk	milk	NN
12350	5526	23	,	,	,
12350	5526	24	a	a	DT
12350	5526	25	spoonful	spoonful	JJ
12350	5526	26	at	at	IN
12350	5526	27	a	a	DT
12350	5526	28	time	time	NN
12350	5526	29	.	.	.
12350	5527	1	Take	take	VB
12350	5527	2	out	out	RP
12350	5527	3	the	the	DT
12350	5527	4	boiled	boil	VBN
12350	5527	5	whites	white	NNS
12350	5527	6	and	and	CC
12350	5527	7	lay	lie	VBD
12350	5527	8	them	-PRON-	PRP
12350	5527	9	on	on	IN
12350	5527	10	a	a	DT
12350	5527	11	platter	platter	NN
12350	5527	12	;	;	:
12350	5527	13	now	now	RB
12350	5527	14	pour	pour	VB
12350	5527	15	the	the	DT
12350	5527	16	hot	hot	JJ
12350	5527	17	milk	milk	NN
12350	5527	18	gradually	gradually	RB
12350	5527	19	on	on	IN
12350	5527	20	the	the	DT
12350	5527	21	beaten	beaten	JJ
12350	5527	22	yolks	yolk	NNS
12350	5527	23	,	,	,
12350	5527	24	when	when	WRB
12350	5527	25	thoroughly	thoroughly	RB
12350	5527	26	mixed	mix	VBN
12350	5527	27	,	,	,
12350	5527	28	return	return	VBP
12350	5527	29	to	to	IN
12350	5527	30	the	the	DT
12350	5527	31	fire	fire	NN
12350	5527	32	to	to	TO
12350	5527	33	boil	boil	VB
12350	5527	34	.	.	.
12350	5528	1	When	when	WRB
12350	5528	2	it	-PRON-	PRP
12350	5528	3	begins	begin	VBZ
12350	5528	4	to	to	TO
12350	5528	5	thicken	thicken	NNP
12350	5528	6	remove	remove	RB
12350	5528	7	.	.	.
12350	5529	1	When	when	WRB
12350	5529	2	cool	cool	JJ
12350	5529	3	,	,	,
12350	5529	4	flavor	flavor	NN
12350	5529	5	with	with	IN
12350	5529	6	vanilla	vanilla	NN
12350	5529	7	or	or	CC
12350	5529	8	bitter	bitter	JJ
12350	5529	9	almond	almond	NN
12350	5529	10	.	.	.
12350	5530	1	Pour	pour	VB
12350	5530	2	into	into	IN
12350	5530	3	a	a	DT
12350	5530	4	deep	deep	JJ
12350	5530	5	glass	glass	NN
12350	5530	6	dish	dish	NN
12350	5530	7	;	;	:
12350	5530	8	put	put	VBD
12350	5530	9	the	the	DT
12350	5530	10	whites	white	NNS
12350	5530	11	on	on	IN
12350	5530	12	top	top	NN
12350	5530	13	,	,	,
12350	5530	14	and	and	CC
12350	5530	15	garnish	garnish	VB
12350	5530	16	with	with	IN
12350	5530	17	jelly	jelly	NNP
12350	5530	18	or	or	CC
12350	5530	19	candied	candy	VBN
12350	5530	20	fruit	fruit	NN
12350	5530	21	.	.	.
12350	5531	1	Eat	eat	VB
12350	5531	2	cold	cold	NN
12350	5531	3	.	.	.
12350	5532	1	RED	RED	NNP
12350	5532	2	RASPBERRY	RASPBERRY	NNP
12350	5532	3	OR	or	CC
12350	5532	4	CURRANT	CURRANT	NNP
12350	5532	5	FLOAT	FLOAT	NNP
12350	5532	6	Take	take	VB
12350	5532	7	a	a	DT
12350	5532	8	half	half	JJ
12350	5532	9	-	-	HYPH
12350	5532	10	pint	pint	NN
12350	5532	11	glass	glass	NN
12350	5532	12	of	of	IN
12350	5532	13	red	red	NNP
12350	5532	14	raspberry	raspberry	NNP
12350	5532	15	or	or	CC
12350	5532	16	currant	currant	NN
12350	5532	17	juice	juice	NN
12350	5532	18	and	and	CC
12350	5532	19	mix	mix	VB
12350	5532	20	it	-PRON-	PRP
12350	5532	21	with	with	IN
12350	5532	22	a	a	DT
12350	5532	23	quarter	quarter	NN
12350	5532	24	cup	cup	NN
12350	5532	25	of	of	IN
12350	5532	26	sugar	sugar	NN
12350	5532	27	.	.	.
12350	5533	1	Beat	beat	VB
12350	5533	2	the	the	DT
12350	5533	3	whites	white	NNS
12350	5533	4	of	of	IN
12350	5533	5	four	four	CD
12350	5533	6	eggs	egg	NNS
12350	5533	7	to	to	IN
12350	5533	8	a	a	DT
12350	5533	9	stiff	stiff	JJ
12350	5533	10	froth	froth	NN
12350	5533	11	and	and	CC
12350	5533	12	add	add	VBP
12350	5533	13	gradually	gradually	RB
12350	5533	14	a	a	DT
12350	5533	15	quarter	quarter	NN
12350	5533	16	cup	cup	NN
12350	5533	17	of	of	IN
12350	5533	18	powdered	powdered	JJ
12350	5533	19	sugar	sugar	NN
12350	5533	20	.	.	.
12350	5534	1	Press	press	VB
12350	5534	2	the	the	DT
12350	5534	3	raspberries	raspberry	NNS
12350	5534	4	through	through	IN
12350	5534	5	a	a	DT
12350	5534	6	strainer	strainer	NN
12350	5534	7	to	to	TO
12350	5534	8	avoid	avoid	VB
12350	5534	9	seeds	seed	NNS
12350	5534	10	and	and	CC
12350	5534	11	by	by	IN
12350	5534	12	degrees	degree	NNS
12350	5534	13	beat	beat	VBD
12350	5534	14	the	the	DT
12350	5534	15	juice	juice	NN
12350	5534	16	with	with	IN
12350	5534	17	the	the	DT
12350	5534	18	sugar	sugar	NN
12350	5534	19	and	and	CC
12350	5534	20	eggs	egg	NNS
12350	5534	21	until	until	IN
12350	5534	22	so	so	RB
12350	5534	23	stiff	stiff	JJ
12350	5534	24	that	that	IN
12350	5534	25	it	-PRON-	PRP
12350	5534	26	stands	stand	VBZ
12350	5534	27	in	in	IN
12350	5534	28	peaks	peak	NNS
12350	5534	29	.	.	.
12350	5535	1	Chill	chill	VB
12350	5535	2	it	-PRON-	PRP
12350	5535	3	thoroughly	thoroughly	RB
12350	5535	4	and	and	CC
12350	5535	5	serve	serve	VB
12350	5535	6	in	in	IN
12350	5535	7	a	a	DT
12350	5535	8	glass	glass	NN
12350	5535	9	dish	dish	NN
12350	5535	10	half	half	NN
12350	5535	11	filled	fill	VBN
12350	5535	12	with	with	IN
12350	5535	13	cold	cold	JJ
12350	5535	14	whipped	whip	VBN
12350	5535	15	cream	cream	NN
12350	5535	16	.	.	.
12350	5536	1	Heap	heap	VB
12350	5536	2	on	on	IN
12350	5536	3	the	the	DT
12350	5536	4	mixture	mixture	NN
12350	5536	5	by	by	IN
12350	5536	6	the	the	DT
12350	5536	7	spoonful	spoonful	JJ
12350	5536	8	,	,	,
12350	5536	9	like	like	IN
12350	5536	10	floating	float	VBG
12350	5536	11	island	island	NN
12350	5536	12	.	.	.
12350	5537	1	If	if	IN
12350	5537	2	currant	currant	NN
12350	5537	3	juice	juice	NN
12350	5537	4	is	be	VBZ
12350	5537	5	used	use	VBN
12350	5537	6	it	-PRON-	PRP
12350	5537	7	will	will	MD
12350	5537	8	require	require	VB
12350	5537	9	a	a	DT
12350	5537	10	pint	pint	NN
12350	5537	11	of	of	IN
12350	5537	12	sugar	sugar	NN
12350	5537	13	.	.	.
12350	5538	1	ROTHE	ROTHE	NNP
12350	5538	2	GRITZE	GRITZE	NNS
12350	5538	3	Take	take	VB
12350	5538	4	one	one	CD
12350	5538	5	cup	cup	NN
12350	5538	6	of	of	IN
12350	5538	7	currant	currant	NN
12350	5538	8	juice	juice	NN
12350	5538	9	,	,	,
12350	5538	10	sufficiently	sufficiently	RB
12350	5538	11	sweetened	sweeten	VBN
12350	5538	12	,	,	,
12350	5538	13	and	and	CC
12350	5538	14	a	a	DT
12350	5538	15	pinch	pinch	NN
12350	5538	16	of	of	IN
12350	5538	17	salt	salt	NN
12350	5538	18	.	.	.
12350	5539	1	Let	let	VB
12350	5539	2	this	this	DT
12350	5539	3	boil	boil	VB
12350	5539	4	and	and	CC
12350	5539	5	add	add	VB
12350	5539	6	to	to	IN
12350	5539	7	it	-PRON-	PRP
12350	5539	8	enough	enough	JJ
12350	5539	9	cornstarch	cornstarch	NN
12350	5539	10	to	to	TO
12350	5539	11	render	render	VB
12350	5539	12	it	-PRON-	PRP
12350	5539	13	moderately	moderately	RB
12350	5539	14	thick	thick	JJ
12350	5539	15	and	and	CC
12350	5539	16	then	then	RB
12350	5539	17	boil	boil	VB
12350	5539	18	again	again	RB
12350	5539	19	for	for	IN
12350	5539	20	ten	ten	CD
12350	5539	21	minutes	minute	NNS
12350	5539	22	.	.	.
12350	5540	1	It	-PRON-	PRP
12350	5540	2	should	should	MD
12350	5540	3	be	be	VB
12350	5540	4	eaten	eat	VBN
12350	5540	5	cold	cold	JJ
12350	5540	6	with	with	IN
12350	5540	7	cream	cream	NN
12350	5540	8	.	.	.
12350	5541	1	(	(	-LRB-
12350	5541	2	About	about	RB
12350	5541	3	one	one	CD
12350	5541	4	-	-	HYPH
12350	5541	5	quarter	quarter	NN
12350	5541	6	cup	cup	NN
12350	5541	7	of	of	IN
12350	5541	8	cornstarch	cornstarch	NN
12350	5541	9	dissolved	dissolve	VBN
12350	5541	10	in	in	IN
12350	5541	11	cold	cold	JJ
12350	5541	12	water	water	NN
12350	5541	13	will	will	MD
12350	5541	14	be	be	VB
12350	5541	15	sufficient	sufficient	JJ
12350	5541	16	to	to	TO
12350	5541	17	thicken	thicken	VB
12350	5541	18	.	.	.
12350	5541	19	)	)	-RRB-
12350	5542	1	APPLE	APPLE	NNP
12350	5542	2	SNOW	SNOW	NNP
12350	5542	3	Peel	peel	NN
12350	5542	4	and	and	CC
12350	5542	5	grate	grate	VB
12350	5542	6	one	one	CD
12350	5542	7	large	large	JJ
12350	5542	8	sour	sour	JJ
12350	5542	9	apple	apple	NN
12350	5542	10	,	,	,
12350	5542	11	sprinkling	sprinkle	VBG
12350	5542	12	over	over	IN
12350	5542	13	it	-PRON-	PRP
12350	5542	14	three	three	CD
12350	5542	15	-	-	HYPH
12350	5542	16	fourths	fourth	NNS
12350	5542	17	cup	cup	NN
12350	5542	18	of	of	IN
12350	5542	19	powdered	powdered	JJ
12350	5542	20	sugar	sugar	NN
12350	5542	21	as	as	IN
12350	5542	22	it	-PRON-	PRP
12350	5542	23	is	be	VBZ
12350	5542	24	grated	grate	VBN
12350	5542	25	to	to	TO
12350	5542	26	keep	keep	VB
12350	5542	27	it	-PRON-	PRP
12350	5542	28	from	from	IN
12350	5542	29	turning	turn	VBG
12350	5542	30	dark	dark	NN
12350	5542	31	.	.	.
12350	5543	1	Add	add	VB
12350	5543	2	the	the	DT
12350	5543	3	unbeaten	unbeaten	JJ
12350	5543	4	whites	white	NNS
12350	5543	5	of	of	IN
12350	5543	6	two	two	CD
12350	5543	7	eggs	egg	NNS
12350	5543	8	;	;	:
12350	5543	9	beat	beat	VBD
12350	5543	10	constantly	constantly	RB
12350	5543	11	for	for	IN
12350	5543	12	half	half	PDT
12350	5543	13	an	an	DT
12350	5543	14	hour	hour	NN
12350	5543	15	;	;	:
12350	5543	16	arrange	arrange	NN
12350	5543	17	mound	mound	NN
12350	5543	18	fashion	fashion	NN
12350	5543	19	on	on	IN
12350	5543	20	a	a	DT
12350	5543	21	glass	glass	NN
12350	5543	22	dish	dish	NN
12350	5543	23	with	with	IN
12350	5543	24	cold	cold	JJ
12350	5543	25	boiled	boiled	JJ
12350	5543	26	custard	custard	NN
12350	5543	27	around	around	IN
12350	5543	28	it	-PRON-	PRP
12350	5543	29	.	.	.
12350	5544	1	BOHEMIAN	BOHEMIAN	NNP
12350	5544	2	CREAM	cream	NN
12350	5544	3	Stir	stir	VBP
12350	5544	4	together	together	RB
12350	5544	5	and	and	CC
12350	5544	6	whip	whip	VBP
12350	5544	7	one	one	CD
12350	5544	8	pint	pint	NN
12350	5544	9	of	of	IN
12350	5544	10	double	double	JJ
12350	5544	11	cream	cream	NN
12350	5544	12	and	and	CC
12350	5544	13	one	one	CD
12350	5544	14	pint	pint	NN
12350	5544	15	of	of	IN
12350	5544	16	grape	grape	NN
12350	5544	17	juice	juice	NN
12350	5544	18	or	or	CC
12350	5544	19	grape	grape	NN
12350	5544	20	jelly	jelly	RB
12350	5544	21	melted	melt	VBD
12350	5544	22	,	,	,
12350	5544	23	this	this	DT
12350	5544	24	must	must	MD
12350	5544	25	be	be	VB
12350	5544	26	whipped	whip	VBN
12350	5544	27	to	to	IN
12350	5544	28	a	a	DT
12350	5544	29	froth	froth	NN
12350	5544	30	.	.	.
12350	5545	1	Drain	drain	VB
12350	5545	2	if	if	IN
12350	5545	3	needed	need	VBN
12350	5545	4	.	.	.
12350	5546	1	Put	put	VB
12350	5546	2	in	in	RP
12350	5546	3	cups	cup	NNS
12350	5546	4	and	and	CC
12350	5546	5	set	set	VBN
12350	5546	6	on	on	IN
12350	5546	7	ice	ice	NN
12350	5546	8	for	for	IN
12350	5546	9	several	several	JJ
12350	5546	10	hours	hour	NNS
12350	5546	11	.	.	.
12350	5547	1	Serve	serve	VB
12350	5547	2	with	with	IN
12350	5547	3	lady	lady	NN
12350	5547	4	lingers	linger	NNS
12350	5547	5	.	.	.
12350	5548	1	PRUNE	PRUNE	NNP
12350	5548	2	WHIP	WHIP	NNP
12350	5548	3	Soak	soak	VB
12350	5548	4	one	one	CD
12350	5548	5	-	-	HYPH
12350	5548	6	half	half	NN
12350	5548	7	pound	pound	NN
12350	5548	8	of	of	IN
12350	5548	9	prunes	prune	NNS
12350	5548	10	in	in	IN
12350	5548	11	cold	cold	JJ
12350	5548	12	water	water	NN
12350	5548	13	overnight	overnight	RB
12350	5548	14	.	.	.
12350	5549	1	In	in	IN
12350	5549	2	the	the	DT
12350	5549	3	morning	morning	NN
12350	5549	4	let	let	VBD
12350	5549	5	them	-PRON-	PRP
12350	5549	6	simmer	simmer	VB
12350	5549	7	in	in	IN
12350	5549	8	this	this	DT
12350	5549	9	water	water	NN
12350	5549	10	until	until	IN
12350	5549	11	they	-PRON-	PRP
12350	5549	12	are	be	VBP
12350	5549	13	very	very	RB
12350	5549	14	soft	soft	JJ
12350	5549	15	.	.	.
12350	5550	1	Remove	remove	VB
12350	5550	2	stones	stone	NNS
12350	5550	3	and	and	CC
12350	5550	4	rub	rub	VB
12350	5550	5	through	through	IN
12350	5550	6	strainer	strainer	NN
12350	5550	7	.	.	.
12350	5551	1	Add	add	VB
12350	5551	2	one	one	CD
12350	5551	3	-	-	HYPH
12350	5551	4	half	half	NN
12350	5551	5	cup	cup	NN
12350	5551	6	of	of	IN
12350	5551	7	sugar	sugar	NN
12350	5551	8	and	and	CC
12350	5551	9	cook	cook	VB
12350	5551	10	five	five	CD
12350	5551	11	minutes	minute	NNS
12350	5551	12	or	or	CC
12350	5551	13	until	until	IN
12350	5551	14	the	the	DT
12350	5551	15	consistency	consistency	NN
12350	5551	16	of	of	IN
12350	5551	17	marmalade	marmalade	NNP
12350	5551	18	.	.	.
12350	5552	1	When	when	WRB
12350	5552	2	the	the	DT
12350	5552	3	fruit	fruit	NN
12350	5552	4	mixture	mixture	NN
12350	5552	5	is	be	VBZ
12350	5552	6	cold	cold	JJ
12350	5552	7	,	,	,
12350	5552	8	add	add	VB
12350	5552	9	the	the	DT
12350	5552	10	well	well	RB
12350	5552	11	-	-	HYPH
12350	5552	12	beaten	beat	VBN
12350	5552	13	whites	white	NNS
12350	5552	14	of	of	IN
12350	5552	15	three	three	CD
12350	5552	16	eggs	egg	NNS
12350	5552	17	and	and	CC
12350	5552	18	one	one	CD
12350	5552	19	-	-	HYPH
12350	5552	20	half	half	NN
12350	5552	21	teaspoon	teaspoon	NN
12350	5552	22	of	of	IN
12350	5552	23	lemon	lemon	NN
12350	5552	24	juice	juice	NN
12350	5552	25	;	;	:
12350	5552	26	add	add	VB
12350	5552	27	this	this	DT
12350	5552	28	gradually	gradually	RB
12350	5552	29	,	,	,
12350	5552	30	then	then	RB
12350	5552	31	heap	heap	NNP
12350	5552	32	lightly	lightly	RB
12350	5552	33	in	in	IN
12350	5552	34	buttered	butter	VBN
12350	5552	35	dish	dish	NN
12350	5552	36	and	and	CC
12350	5552	37	bake	bake	VB
12350	5552	38	twenty	twenty	CD
12350	5552	39	minutes	minute	NNS
12350	5552	40	in	in	IN
12350	5552	41	a	a	DT
12350	5552	42	slow	slow	JJ
12350	5552	43	oven	oven	NN
12350	5552	44	.	.	.
12350	5553	1	Serve	serve	VB
12350	5553	2	cold	cold	JJ
12350	5553	3	with	with	IN
12350	5553	4	thin	thin	JJ
12350	5553	5	custard	custard	NN
12350	5553	6	or	or	CC
12350	5553	7	cream	cream	NN
12350	5553	8	.	.	.
12350	5554	1	RICE	rice	NN
12350	5554	2	CUSTARD	CUSTARD	NNS
12350	5554	3	Beat	beat	VBP
12350	5554	4	four	four	CD
12350	5554	5	eggs	egg	NNS
12350	5554	6	light	light	NN
12350	5554	7	with	with	IN
12350	5554	8	one	one	CD
12350	5554	9	cup	cup	NN
12350	5554	10	of	of	IN
12350	5554	11	sugar	sugar	NN
12350	5554	12	.	.	.
12350	5555	1	Add	add	VB
12350	5555	2	one	one	CD
12350	5555	3	cup	cup	NN
12350	5555	4	of	of	IN
12350	5555	5	cooked	cooked	JJ
12350	5555	6	rice	rice	NN
12350	5555	7	,	,	,
12350	5555	8	two	two	CD
12350	5555	9	cups	cup	NNS
12350	5555	10	of	of	IN
12350	5555	11	sweet	sweet	JJ
12350	5555	12	milk	milk	NN
12350	5555	13	,	,	,
12350	5555	14	juice	juice	NN
12350	5555	15	and	and	CC
12350	5555	16	rind	rind	NN
12350	5555	17	of	of	IN
12350	5555	18	one	one	CD
12350	5555	19	lemon	lemon	NN
12350	5555	20	,	,	,
12350	5555	21	one	one	CD
12350	5555	22	-	-	HYPH
12350	5555	23	half	half	NN
12350	5555	24	teaspoon	teaspoon	NN
12350	5555	25	of	of	IN
12350	5555	26	cinnamon	cinnamon	NN
12350	5555	27	.	.	.
12350	5556	1	Pour	pour	VB
12350	5556	2	in	in	IN
12350	5556	3	pudding	pudding	JJ
12350	5556	4	-	-	HYPH
12350	5556	5	pan	pan	NN
12350	5556	6	and	and	CC
12350	5556	7	place	place	NN
12350	5556	8	in	in	IN
12350	5556	9	a	a	DT
12350	5556	10	pan	pan	NN
12350	5556	11	filled	fill	VBN
12350	5556	12	with	with	IN
12350	5556	13	hot	hot	JJ
12350	5556	14	water	water	NN
12350	5556	15	;	;	:
12350	5556	16	bake	bake	VB
12350	5556	17	until	until	IN
12350	5556	18	firm	firm	NN
12350	5556	19	in	in	IN
12350	5556	20	moderate	moderate	JJ
12350	5556	21	oven	oven	NN
12350	5556	22	.	.	.
12350	5557	1	Serve	serve	VB
12350	5557	2	with	with	IN
12350	5557	3	lemon	lemon	NN
12350	5557	4	sauce	sauce	NN
12350	5557	5	.	.	.
12350	5558	1	PRUNE	PRUNE	NNP
12350	5558	2	CUSTARD	CUSTARD	NNP
12350	5558	3	Heat	Heat	NNP
12350	5558	4	a	a	DT
12350	5558	5	little	little	JJ
12350	5558	6	more	more	JJR
12350	5558	7	than	than	IN
12350	5558	8	a	a	DT
12350	5558	9	pint	pint	NN
12350	5558	10	of	of	IN
12350	5558	11	sweet	sweet	JJ
12350	5558	12	milk	milk	NN
12350	5558	13	to	to	IN
12350	5558	14	the	the	DT
12350	5558	15	boiling	boiling	NN
12350	5558	16	point	point	NN
12350	5558	17	,	,	,
12350	5558	18	then	then	RB
12350	5558	19	stir	stir	VB
12350	5558	20	in	in	RP
12350	5558	21	gradually	gradually	RB
12350	5558	22	a	a	DT
12350	5558	23	little	little	JJ
12350	5558	24	cold	cold	JJ
12350	5558	25	milk	milk	NN
12350	5558	26	in	in	IN
12350	5558	27	which	which	WDT
12350	5558	28	you	-PRON-	PRP
12350	5558	29	have	have	VBP
12350	5558	30	rubbed	rub	VBN
12350	5558	31	smooth	smooth	JJ
12350	5558	32	a	a	DT
12350	5558	33	heaping	heaping	NN
12350	5558	34	tablespoon	tablespoon	NN
12350	5558	35	of	of	IN
12350	5558	36	butter	butter	NN
12350	5558	37	and	and	CC
12350	5558	38	a	a	DT
12350	5558	39	little	little	JJ
12350	5558	40	nutmeg	nutmeg	NN
12350	5558	41	.	.	.
12350	5559	1	Let	let	VB
12350	5559	2	this	this	DT
12350	5559	3	just	just	RB
12350	5559	4	come	come	VB
12350	5559	5	to	to	IN
12350	5559	6	a	a	DT
12350	5559	7	boil	boil	NN
12350	5559	8	,	,	,
12350	5559	9	then	then	RB
12350	5559	10	pour	pour	VB
12350	5559	11	into	into	IN
12350	5559	12	a	a	DT
12350	5559	13	buttered	butter	VBN
12350	5559	14	pudding	pudding	NN
12350	5559	15	-	-	HYPH
12350	5559	16	dish	dish	NN
12350	5559	17	,	,	,
12350	5559	18	first	first	RB
12350	5559	19	adding	add	VBG
12350	5559	20	one	one	CD
12350	5559	21	cup	cup	NN
12350	5559	22	of	of	IN
12350	5559	23	stewed	stew	VBN
12350	5559	24	prune	prune	NNP
12350	5559	25	with	with	IN
12350	5559	26	the	the	DT
12350	5559	27	stones	stone	NNS
12350	5559	28	taken	take	VBN
12350	5559	29	out	out	RP
12350	5559	30	.	.	.
12350	5560	1	Bake	bake	VB
12350	5560	2	for	for	IN
12350	5560	3	fifteen	fifteen	CD
12350	5560	4	to	to	TO
12350	5560	5	twenty	twenty	CD
12350	5560	6	minutes	minute	NNS
12350	5560	7	,	,	,
12350	5560	8	according	accord	VBG
12350	5560	9	to	to	IN
12350	5560	10	the	the	DT
12350	5560	11	state	state	NN
12350	5560	12	of	of	IN
12350	5560	13	oven	oven	NNP
12350	5560	14	.	.	.
12350	5561	1	A	a	DT
12350	5561	2	little	little	JJ
12350	5561	3	cream	cream	NN
12350	5561	4	improves	improve	VBZ
12350	5561	5	it	-PRON-	PRP
12350	5561	6	when	when	WRB
12350	5561	7	it	-PRON-	PRP
12350	5561	8	is	be	VBZ
12350	5561	9	served	serve	VBN
12350	5561	10	in	in	IN
12350	5561	11	the	the	DT
12350	5561	12	saucers	saucer	NNS
12350	5561	13	.	.	.
12350	5562	1	TAPIOCA	tapioca	RB
12350	5562	2	CUSTARD	CUSTARD	NNP
12350	5562	3	Soak	Soak	NNP
12350	5562	4	four	four	CD
12350	5562	5	tablespoons	tablespoon	NNS
12350	5562	6	of	of	IN
12350	5562	7	tapioca	tapioca	NN
12350	5562	8	overnight	overnight	RB
12350	5562	9	in	in	IN
12350	5562	10	one	one	CD
12350	5562	11	quart	quart	NN
12350	5562	12	of	of	IN
12350	5562	13	sweet	sweet	JJ
12350	5562	14	milk	milk	NN
12350	5562	15	.	.	.
12350	5563	1	In	in	IN
12350	5563	2	the	the	DT
12350	5563	3	morning	morning	NN
12350	5563	4	beat	beat	VBD
12350	5563	5	the	the	DT
12350	5563	6	yolks	yolk	NNS
12350	5563	7	of	of	IN
12350	5563	8	three	three	CD
12350	5563	9	eggs	egg	NNS
12350	5563	10	with	with	IN
12350	5563	11	one	one	CD
12350	5563	12	cup	cup	NN
12350	5563	13	of	of	IN
12350	5563	14	sugar	sugar	NN
12350	5563	15	.	.	.
12350	5564	1	Put	put	VB
12350	5564	2	the	the	DT
12350	5564	3	milk	milk	NN
12350	5564	4	and	and	CC
12350	5564	5	tapioca	tapioca	NN
12350	5564	6	on	on	RP
12350	5564	7	in	in	IN
12350	5564	8	a	a	DT
12350	5564	9	double	double	JJ
12350	5564	10	boiler	boiler	NN
12350	5564	11	,	,	,
12350	5564	12	adding	add	VBG
12350	5564	13	a	a	DT
12350	5564	14	pinch	pinch	NN
12350	5564	15	of	of	IN
12350	5564	16	salt	salt	NN
12350	5564	17	;	;	:
12350	5564	18	when	when	WRB
12350	5564	19	this	this	DT
12350	5564	20	comes	come	VBZ
12350	5564	21	to	to	IN
12350	5564	22	boiling	boiling	NN
12350	5564	23	point	point	NN
12350	5564	24	stir	stir	VB
12350	5564	25	in	in	IN
12350	5564	26	the	the	DT
12350	5564	27	eggs	egg	NNS
12350	5564	28	and	and	CC
12350	5564	29	sugar	sugar	NN
12350	5564	30	.	.	.
12350	5565	1	Beat	beat	VB
12350	5565	2	the	the	DT
12350	5565	3	whites	white	NNS
12350	5565	4	to	to	IN
12350	5565	5	a	a	DT
12350	5565	6	stiff	stiff	JJ
12350	5565	7	froth	froth	NN
12350	5565	8	and	and	CC
12350	5565	9	stir	stir	VB
12350	5565	10	quickly	quickly	RB
12350	5565	11	and	and	CC
12350	5565	12	delicately	delicately	RB
12350	5565	13	into	into	IN
12350	5565	14	the	the	DT
12350	5565	15	hot	hot	JJ
12350	5565	16	mixture	mixture	NN
12350	5565	17	.	.	.
12350	5566	1	Flavor	flavor	NN
12350	5566	2	with	with	IN
12350	5566	3	vanilla	vanilla	NN
12350	5566	4	.	.	.
12350	5567	1	Eat	eat	VB
12350	5567	2	cold	cold	NN
12350	5567	3	.	.	.
12350	5568	1	WHIPPED	WHIPPED	NNP
12350	5568	2	CREAM	cream	NN
12350	5568	3	To	to	IN
12350	5568	4	one	one	CD
12350	5568	5	pint	pint	NN
12350	5568	6	of	of	IN
12350	5568	7	rich	rich	JJ
12350	5568	8	thick	thick	JJ
12350	5568	9	cream	cream	NN
12350	5568	10	add	add	VB
12350	5568	11	one	one	CD
12350	5568	12	-	-	HYPH
12350	5568	13	quarter	quarter	NN
12350	5568	14	of	of	IN
12350	5568	15	a	a	DT
12350	5568	16	pound	pound	NN
12350	5568	17	of	of	IN
12350	5568	18	powdered	powdered	JJ
12350	5568	19	sugar	sugar	NN
12350	5568	20	and	and	CC
12350	5568	21	one	one	CD
12350	5568	22	-	-	HYPH
12350	5568	23	half	half	NN
12350	5568	24	teaspoon	teaspoon	NN
12350	5568	25	of	of	IN
12350	5568	26	vanilla	vanilla	NN
12350	5568	27	.	.	.
12350	5569	1	Put	put	VB
12350	5569	2	in	in	RP
12350	5569	3	a	a	DT
12350	5569	4	large	large	JJ
12350	5569	5	platter	platter	NN
12350	5569	6	in	in	IN
12350	5569	7	a	a	DT
12350	5569	8	cool	cool	JJ
12350	5569	9	place	place	NN
12350	5569	10	and	and	CC
12350	5569	11	whip	whip	NN
12350	5569	12	with	with	IN
12350	5569	13	a	a	DT
12350	5569	14	wire	wire	NN
12350	5569	15	egg	egg	NN
12350	5569	16	-	-	HYPH
12350	5569	17	whip	whip	NN
12350	5569	18	until	until	IN
12350	5569	19	perfectly	perfectly	RB
12350	5569	20	smooth	smooth	JJ
12350	5569	21	and	and	CC
12350	5569	22	velvety	velvety	JJ
12350	5569	23	.	.	.
12350	5570	1	Set	Set	VBN
12350	5570	2	on	on	IN
12350	5570	3	ice	ice	NN
12350	5570	4	until	until	IN
12350	5570	5	wanted	want	VBN
12350	5570	6	.	.	.
12350	5571	1	In	in	IN
12350	5571	2	the	the	DT
12350	5571	3	summer	summer	NN
12350	5571	4	set	set	VBD
12350	5571	5	the	the	DT
12350	5571	6	cream	cream	NN
12350	5571	7	on	on	IN
12350	5571	8	ice	ice	NN
12350	5571	9	before	before	IN
12350	5571	10	whipping	whip	VBG
12350	5571	11	.	.	.
12350	5572	1	A	a	DT
12350	5572	2	good	good	JJ
12350	5572	3	plan	plan	NN
12350	5572	4	is	be	VBZ
12350	5572	5	to	to	TO
12350	5572	6	set	set	VB
12350	5572	7	the	the	DT
12350	5572	8	bowl	bowl	NN
12350	5572	9	in	in	IN
12350	5572	10	another	another	DT
12350	5572	11	one	one	NN
12350	5572	12	filled	fill	VBN
12350	5572	13	with	with	IN
12350	5572	14	ice	ice	NN
12350	5572	15	while	while	IN
12350	5572	16	whipping	whip	VBG
12350	5572	17	.	.	.
12350	5573	1	DESSERT	DESSERT	NNP
12350	5573	2	WITH	with	IN
12350	5573	3	WHIPPED	WHIPPED	NNP
12350	5573	4	CREAM	cream	NN
12350	5573	5	Line	line	VBP
12350	5573	6	the	the	DT
12350	5573	7	edges	edge	NNS
12350	5573	8	of	of	IN
12350	5573	9	a	a	DT
12350	5573	10	mold	mold	NN
12350	5573	11	or	or	CC
12350	5573	12	a	a	DT
12350	5573	13	large	large	JJ
12350	5573	14	glass	glass	NN
12350	5573	15	dish	dish	NN
12350	5573	16	with	with	IN
12350	5573	17	lady	lady	NN
12350	5573	18	fingers	finger	NNS
12350	5573	19	and	and	CC
12350	5573	20	fill	fill	VB
12350	5573	21	up	up	RP
12350	5573	22	with	with	IN
12350	5573	23	whipped	whip	VBN
12350	5573	24	cream	cream	NN
12350	5573	25	.	.	.
12350	5574	1	Ornament	ornament	JJ
12350	5574	2	with	with	IN
12350	5574	3	macaroons	macaroon	NNS
12350	5574	4	and	and	CC
12350	5574	5	candied	candy	VBN
12350	5574	6	fruit	fruit	NN
12350	5574	7	.	.	.
12350	5575	1	Serve	serve	VB
12350	5575	2	cold	cold	NN
12350	5575	3	.	.	.
12350	5576	1	AMBROSIA	AMBROSIA	NNP
12350	5576	2	Cut	cut	VB
12350	5576	3	up	up	RP
12350	5576	4	into	into	IN
12350	5576	5	small	small	JJ
12350	5576	6	pieces	piece	NNS
12350	5576	7	different	different	JJ
12350	5576	8	kinds	kind	NNS
12350	5576	9	of	of	IN
12350	5576	10	fruit	fruit	NN
12350	5576	11	;	;	:
12350	5576	12	then	then	RB
12350	5576	13	chop	chop	VB
12350	5576	14	up	up	RP
12350	5576	15	nuts	nut	NNS
12350	5576	16	and	and	CC
12350	5576	17	marshmallows	marshmallow	NNS
12350	5576	18	(	(	-LRB-
12350	5576	19	not	not	RB
12350	5576	20	too	too	RB
12350	5576	21	fine	fine	JJ
12350	5576	22	)	)	-RRB-
12350	5576	23	.	.	.
12350	5577	1	Mix	mix	VB
12350	5577	2	these	these	DT
12350	5577	3	and	and	CC
12350	5577	4	sugar	sugar	VB
12350	5577	5	,	,	,
12350	5577	6	not	not	RB
12350	5577	7	allowing	allow	VBG
12350	5577	8	it	-PRON-	PRP
12350	5577	9	to	to	TO
12350	5577	10	draw	draw	VB
12350	5577	11	too	too	RB
12350	5577	12	much	much	JJ
12350	5577	13	juice	juice	NN
12350	5577	14	.	.	.
12350	5578	1	Flavor	flavor	NN
12350	5578	2	with	with	IN
12350	5578	3	sherry	sherry	NN
12350	5578	4	,	,	,
12350	5578	5	if	if	IN
12350	5578	6	you	-PRON-	PRP
12350	5578	7	like	like	VBP
12350	5578	8	.	.	.
12350	5579	1	Serve	serve	VB
12350	5579	2	individually	individually	RB
12350	5579	3	,	,	,
12350	5579	4	putting	put	VBG
12350	5579	5	whipped	whip	VBN
12350	5579	6	cream	cream	NN
12350	5579	7	on	on	IN
12350	5579	8	the	the	DT
12350	5579	9	top	top	NN
12350	5579	10	with	with	IN
12350	5579	11	a	a	DT
12350	5579	12	cherry	cherry	NN
12350	5579	13	.	.	.
12350	5580	1	MACAROON	macaroon	NN
12350	5580	2	ISLAND	ISLAND	NNS
12350	5580	3	Fill	fill	VBP
12350	5580	4	a	a	DT
12350	5580	5	glass	glass	NN
12350	5580	6	bowl	bowl	NN
12350	5580	7	with	with	IN
12350	5580	8	alternate	alternate	JJ
12350	5580	9	layers	layer	NNS
12350	5580	10	of	of	IN
12350	5580	11	macaroons	macaroon	NNS
12350	5580	12	and	and	CC
12350	5580	13	lady	lady	NN
12350	5580	14	fingers	finger	NNS
12350	5580	15	,	,	,
12350	5580	16	sprinkle	sprinkle	VB
12350	5580	17	a	a	DT
12350	5580	18	layer	layer	NN
12350	5580	19	of	of	IN
12350	5580	20	finely	finely	RB
12350	5580	21	-	-	HYPH
12350	5580	22	chopped	chop	VBN
12350	5580	23	nuts	nut	NNS
12350	5580	24	over	over	IN
12350	5580	25	the	the	DT
12350	5580	26	cake	cake	NN
12350	5580	27	,	,	,
12350	5580	28	then	then	RB
12350	5580	29	a	a	DT
12350	5580	30	layer	layer	NN
12350	5580	31	of	of	IN
12350	5580	32	crystallized	crystallized	JJ
12350	5580	33	cherries	cherry	NNS
12350	5580	34	.	.	.
12350	5581	1	Boil	Boil	NNP
12350	5581	2	one	one	CD
12350	5581	3	cup	cup	NN
12350	5581	4	of	of	IN
12350	5581	5	wine	wine	NN
12350	5581	6	,	,	,
12350	5581	7	one	one	CD
12350	5581	8	cup	cup	NN
12350	5581	9	of	of	IN
12350	5581	10	sugar	sugar	NN
12350	5581	11	and	and	CC
12350	5581	12	one	one	CD
12350	5581	13	-	-	HYPH
12350	5581	14	half	half	NN
12350	5581	15	cup	cup	NN
12350	5581	16	of	of	IN
12350	5581	17	water	water	NN
12350	5581	18	together	together	RB
12350	5581	19	until	until	IN
12350	5581	20	syrupy	syrupy	NNP
12350	5581	21	and	and	CC
12350	5581	22	thick	thick	JJ
12350	5581	23	,	,	,
12350	5581	24	pour	pour	VBP
12350	5581	25	it	-PRON-	PRP
12350	5581	26	over	over	IN
12350	5581	27	the	the	DT
12350	5581	28	contents	content	NNS
12350	5581	29	of	of	IN
12350	5581	30	the	the	DT
12350	5581	31	bowl	bowl	NN
12350	5581	32	,	,	,
12350	5581	33	let	let	VB
12350	5581	34	this	this	DT
12350	5581	35	cool	cool	RB
12350	5581	36	,	,	,
12350	5581	37	then	then	RB
12350	5581	38	place	place	VB
12350	5581	39	a	a	DT
12350	5581	40	thick	thick	JJ
12350	5581	41	layer	layer	NN
12350	5581	42	of	of	IN
12350	5581	43	thickly	thickly	RB
12350	5581	44	-	-	HYPH
12350	5581	45	whipped	whip	VBN
12350	5581	46	sweetened	sweeten	VBD
12350	5581	47	and	and	CC
12350	5581	48	flavored	flavor	VBN
12350	5581	49	cream	cream	NN
12350	5581	50	over	over	IN
12350	5581	51	all	all	DT
12350	5581	52	.	.	.
12350	5582	1	Serve	serve	VB
12350	5582	2	very	very	RB
12350	5582	3	cold	cold	JJ
12350	5582	4	.	.	.
12350	5583	1	PISTACHIO	PISTACHIO	NNP
12350	5583	2	CREAM	CREAM	NNS
12350	5583	3	Take	take	VBP
12350	5583	4	out	out	RP
12350	5583	5	the	the	DT
12350	5583	6	kernels	kernel	NNS
12350	5583	7	of	of	IN
12350	5583	8	half	half	PDT
12350	5583	9	a	a	DT
12350	5583	10	pound	pound	NN
12350	5583	11	of	of	IN
12350	5583	12	pistachio	pistachio	NNP
12350	5583	13	nuts	nut	NNS
12350	5583	14	and	and	CC
12350	5583	15	pound	pound	VBP
12350	5583	16	them	-PRON-	PRP
12350	5583	17	in	in	IN
12350	5583	18	a	a	DT
12350	5583	19	mortar	mortar	NN
12350	5583	20	with	with	IN
12350	5583	21	one	one	CD
12350	5583	22	tablespoon	tablespoon	NN
12350	5583	23	of	of	IN
12350	5583	24	brandy	brandy	NN
12350	5583	25	.	.	.
12350	5584	1	Put	put	VB
12350	5584	2	them	-PRON-	PRP
12350	5584	3	in	in	IN
12350	5584	4	a	a	DT
12350	5584	5	double	double	JJ
12350	5584	6	boiler	boiler	NN
12350	5584	7	with	with	IN
12350	5584	8	a	a	DT
12350	5584	9	pint	pint	NN
12350	5584	10	of	of	IN
12350	5584	11	rich	rich	JJ
12350	5584	12	cream	cream	NN
12350	5584	13	and	and	CC
12350	5584	14	add	add	VBP
12350	5584	15	gradually	gradually	RB
12350	5584	16	the	the	DT
12350	5584	17	yolks	yolk	NNS
12350	5584	18	of	of	IN
12350	5584	19	three	three	CD
12350	5584	20	eggs	egg	NNS
12350	5584	21	,	,	,
12350	5584	22	well	well	RB
12350	5584	23	beaten	beat	VBN
12350	5584	24	.	.	.
12350	5585	1	Stir	stir	VB
12350	5585	2	over	over	IN
12350	5585	3	the	the	DT
12350	5585	4	fire	fire	NN
12350	5585	5	until	until	IN
12350	5585	6	it	-PRON-	PRP
12350	5585	7	thickens	thicken	VBZ
12350	5585	8	and	and	CC
12350	5585	9	then	then	RB
12350	5585	10	pour	pour	VB
12350	5585	11	carefully	carefully	RB
12350	5585	12	into	into	IN
12350	5585	13	a	a	DT
12350	5585	14	bowl	bowl	NN
12350	5585	15	,	,	,
12350	5585	16	stirring	stir	VBG
12350	5585	17	as	as	IN
12350	5585	18	you	-PRON-	PRP
12350	5585	19	do	do	VBP
12350	5585	20	so	so	RB
12350	5585	21	and	and	CC
12350	5585	22	being	be	VBG
12350	5585	23	careful	careful	JJ
12350	5585	24	not	not	RB
12350	5585	25	to	to	TO
12350	5585	26	crack	crack	VB
12350	5585	27	the	the	DT
12350	5585	28	bowl	bowl	NN
12350	5585	29	.	.	.
12350	5586	1	(	(	-LRB-
12350	5586	2	Put	put	VB
12350	5586	3	a	a	DT
12350	5586	4	silver	silver	JJ
12350	5586	5	spoon	spoon	NN
12350	5586	6	into	into	IN
12350	5586	7	the	the	DT
12350	5586	8	bowl	bowl	NN
12350	5586	9	before	before	IN
12350	5586	10	pouring	pour	VBG
12350	5586	11	in	in	IN
12350	5586	12	the	the	DT
12350	5586	13	cream	cream	NN
12350	5586	14	,	,	,
12350	5586	15	as	as	IN
12350	5586	16	this	this	DT
12350	5586	17	will	will	MD
12350	5586	18	prevent	prevent	VB
12350	5586	19	it	-PRON-	PRP
12350	5586	20	cracking	crack	VBG
12350	5586	21	)	)	-RRB-
12350	5586	22	.	.	.
12350	5587	1	When	when	WRB
12350	5587	2	cold	cold	JJ
12350	5587	3	,	,	,
12350	5587	4	stick	stick	VBP
12350	5587	5	pieces	piece	NNS
12350	5587	6	of	of	IN
12350	5587	7	the	the	DT
12350	5587	8	nuts	nut	NNS
12350	5587	9	over	over	IN
12350	5587	10	the	the	DT
12350	5587	11	cream	cream	NN
12350	5587	12	and	and	CC
12350	5587	13	serve	serve	VB
12350	5587	14	.	.	.
12350	5588	1	TIPSY	TIPSY	NNP
12350	5588	2	PUDDING	pudding	NN
12350	5588	3	Cut	Cut	NNP
12350	5588	4	stale	stale	JJ
12350	5588	5	sponge	sponge	JJ
12350	5588	6	cake	cake	NN
12350	5588	7	into	into	IN
12350	5588	8	thin	thin	JJ
12350	5588	9	slices	slice	NNS
12350	5588	10	,	,	,
12350	5588	11	spread	spread	VBN
12350	5588	12	with	with	IN
12350	5588	13	jelly	jelly	NN
12350	5588	14	or	or	CC
12350	5588	15	preserves	preserve	NNS
12350	5588	16	,	,	,
12350	5588	17	put	put	VBD
12350	5588	18	two	two	CD
12350	5588	19	pieces	piece	NNS
12350	5588	20	together	together	RB
12350	5588	21	like	like	IN
12350	5588	22	sandwiches	sandwich	NNS
12350	5588	23	and	and	CC
12350	5588	24	lay	lie	VBD
12350	5588	25	each	each	DT
12350	5588	26	slice	slice	NN
12350	5588	27	or	or	CC
12350	5588	28	sandwich	sandwich	NN
12350	5588	29	on	on	IN
12350	5588	30	the	the	DT
12350	5588	31	plate	plate	NN
12350	5588	32	on	on	IN
12350	5588	33	which	which	WDT
12350	5588	34	it	-PRON-	PRP
12350	5588	35	is	be	VBZ
12350	5588	36	to	to	TO
12350	5588	37	be	be	VB
12350	5588	38	served	serve	VBN
12350	5588	39	.	.	.
12350	5589	1	Wet	wet	VB
12350	5589	2	each	each	DT
12350	5589	3	piece	piece	NN
12350	5589	4	with	with	IN
12350	5589	5	wine	wine	NN
12350	5589	6	,	,	,
12350	5589	7	pour	pour	VB
12350	5589	8	or	or	CC
12350	5589	9	spread	spread	VB
12350	5589	10	a	a	DT
12350	5589	11	tablespoon	tablespoon	NN
12350	5589	12	of	of	IN
12350	5589	13	rich	rich	JJ
12350	5589	14	custard	custard	NN
12350	5589	15	over	over	IN
12350	5589	16	each	each	DT
12350	5589	17	piece	piece	NN
12350	5589	18	of	of	IN
12350	5589	19	pudding	pudding	NN
12350	5589	20	,	,	,
12350	5589	21	and	and	CC
12350	5589	22	then	then	RB
12350	5589	23	frost	frost	VB
12350	5589	24	each	each	DT
12350	5589	25	piece	piece	NN
12350	5589	26	with	with	IN
12350	5589	27	a	a	DT
12350	5589	28	frosting	frosting	NN
12350	5589	29	and	and	CC
12350	5589	30	put	put	VBD
12350	5589	31	in	in	RP
12350	5589	32	a	a	DT
12350	5589	33	moderate	moderate	JJ
12350	5589	34	oven	oven	NN
12350	5589	35	for	for	IN
12350	5589	36	a	a	DT
12350	5589	37	few	few	JJ
12350	5589	38	minutes	minute	NNS
12350	5589	39	.	.	.
12350	5590	1	Eat	eat	VB
12350	5590	2	cold	cold	NN
12350	5590	3	.	.	.
12350	5591	1	APPLE	APPLE	NNP
12350	5591	2	AND	and	CC
12350	5591	3	LADY	LADY	NNP
12350	5591	4	-	-	HYPH
12350	5591	5	FINGER	FINGER	NNP
12350	5591	6	PUDDING	pudding	NN
12350	5591	7	Core	core	NN
12350	5591	8	and	and	CC
12350	5591	9	peel	peel	JJ
12350	5591	10	apples	apple	NNS
12350	5591	11	,	,	,
12350	5591	12	take	take	VB
12350	5591	13	top	top	NN
12350	5591	14	off	off	RB
12350	5591	15	,	,	,
12350	5591	16	chop	chop	VB
12350	5591	17	the	the	DT
12350	5591	18	top	top	NN
12350	5591	19	with	with	IN
12350	5591	20	almonds	almond	NNS
12350	5591	21	,	,	,
12350	5591	22	citron	citron	NN
12350	5591	23	and	and	CC
12350	5591	24	raisins	raisin	NNS
12350	5591	25	;	;	:
12350	5591	26	butter	butter	VB
12350	5591	27	your	-PRON-	PRP$
12350	5591	28	pan	pan	NN
12350	5591	29	,	,	,
12350	5591	30	fill	fill	VB
12350	5591	31	apples	apple	NNS
12350	5591	32	,	,	,
12350	5591	33	sugar	sugar	VB
12350	5591	34	them	-PRON-	PRP
12350	5591	35	and	and	CC
12350	5591	36	pour	pour	VB
12350	5591	37	over	over	IN
12350	5591	38	a	a	DT
12350	5591	39	little	little	JJ
12350	5591	40	wine	wine	NN
12350	5591	41	,	,	,
12350	5591	42	bake	bake	VBP
12350	5591	43	until	until	IN
12350	5591	44	tender	tender	NN
12350	5591	45	;	;	:
12350	5591	46	when	when	WRB
12350	5591	47	cool	cool	JJ
12350	5591	48	add	add	VBP
12350	5591	49	four	four	CD
12350	5591	50	yolks	yolk	NNS
12350	5591	51	of	of	IN
12350	5591	52	eggs	egg	NNS
12350	5591	53	beaten	beat	VBN
12350	5591	54	with	with	IN
12350	5591	55	one	one	CD
12350	5591	56	cup	cup	NN
12350	5591	57	of	of	IN
12350	5591	58	sugar	sugar	NN
12350	5591	59	,	,	,
12350	5591	60	then	then	RB
12350	5591	61	last	last	JJ
12350	5591	62	,	,	,
12350	5591	63	add	add	VB
12350	5591	64	beaten	beat	VBN
12350	5591	65	whites	white	NNS
12350	5591	66	and	and	CC
12350	5591	67	eight	eight	CD
12350	5591	68	lady	lady	NN
12350	5591	69	fingers	finger	NNS
12350	5591	70	rolled	roll	VBN
12350	5591	71	,	,	,
12350	5591	72	and	and	CC
12350	5591	73	juice	juice	NN
12350	5591	74	of	of	IN
12350	5591	75	one	one	CD
12350	5591	76	whole	whole	JJ
12350	5591	77	lemon	lemon	NN
12350	5591	78	;	;	:
12350	5591	79	pour	pour	VB
12350	5591	80	over	over	IN
12350	5591	81	apples	apple	NNS
12350	5591	82	,	,	,
12350	5591	83	bake	bake	NN
12350	5591	84	.	.	.
12350	5592	1	Eat	eat	VB
12350	5592	2	cold	cold	NN
12350	5592	3	.	.	.
12350	5593	1	FIG	FIG	NNP
12350	5593	2	DESSERT	DESSERT	NNP
12350	5593	3	Soak	Soak	NNP
12350	5593	4	two	two	CD
12350	5593	5	cups	cup	NNS
12350	5593	6	white	white	JJ
12350	5593	7	figs	fig	NNS
12350	5593	8	overnight	overnight	RB
12350	5593	9	.	.	.
12350	5594	1	In	in	IN
12350	5594	2	the	the	DT
12350	5594	3	morning	morning	NN
12350	5594	4	boil	boil	NN
12350	5594	5	slowly	slowly	RB
12350	5594	6	until	until	IN
12350	5594	7	tender	tender	NN
12350	5594	8	,	,	,
12350	5594	9	add	add	VB
12350	5594	10	two	two	CD
12350	5594	11	cups	cup	NNS
12350	5594	12	of	of	IN
12350	5594	13	sugar	sugar	NN
12350	5594	14	and	and	CC
12350	5594	15	boil	boil	VB
12350	5594	16	until	until	IN
12350	5594	17	a	a	DT
12350	5594	18	thick	thick	JJ
12350	5594	19	syrup	syrup	NN
12350	5594	20	is	be	VBZ
12350	5594	21	formed	form	VBN
12350	5594	22	.	.	.
12350	5595	1	Line	line	VB
12350	5595	2	a	a	DT
12350	5595	3	dish	dish	NN
12350	5595	4	with	with	IN
12350	5595	5	sponge	sponge	JJ
12350	5595	6	cake	cake	NN
12350	5595	7	or	or	CC
12350	5595	8	lady	lady	NN
12350	5595	9	fingers	finger	NNS
12350	5595	10	;	;	:
12350	5595	11	pour	pour	VB
12350	5595	12	the	the	DT
12350	5595	13	figs	fig	NNS
12350	5595	14	in	in	IN
12350	5595	15	the	the	DT
12350	5595	16	centre	centre	NN
12350	5595	17	and	and	CC
12350	5595	18	cover	cover	NN
12350	5595	19	with	with	IN
12350	5595	20	whipped	whip	VBN
12350	5595	21	cream	cream	NN
12350	5595	22	that	that	WDT
12350	5595	23	has	have	VBZ
12350	5595	24	been	be	VBN
12350	5595	25	sweetened	sweeten	VBN
12350	5595	26	and	and	CC
12350	5595	27	flavored	flavor	VBN
12350	5595	28	.	.	.
12350	5596	1	Decorate	decorate	NN
12350	5596	2	with	with	IN
12350	5596	3	candied	candied	JJ
12350	5596	4	cherries	cherry	NNS
12350	5596	5	or	or	CC
12350	5596	6	angelica	angelica	NNP
12350	5596	7	.	.	.
12350	5597	1	STRAWBERRIES	STRAWBERRIES	NNP
12350	5597	2	À	À	NNP
12350	5597	3	LA	LA	NNP
12350	5597	4	"	"	''
12350	5597	5	BRIDGE	BRIDGE	NNP
12350	5597	6	"	"	''
12350	5597	7	Into	into	IN
12350	5597	8	a	a	DT
12350	5597	9	champagne	champagne	NN
12350	5597	10	-	-	NN
12350	5597	11	glass	glass	NN
12350	5597	12	put	put	VB
12350	5597	13	large	large	JJ
12350	5597	14	strawberries	strawberry	NNS
12350	5597	15	,	,	,
12350	5597	16	halved	halve	VBN
12350	5597	17	and	and	CC
12350	5597	18	sugared	sugar	VBN
12350	5597	19	,	,	,
12350	5597	20	and	and	CC
12350	5597	21	an	an	DT
12350	5597	22	equal	equal	JJ
12350	5597	23	amount	amount	NN
12350	5597	24	of	of	IN
12350	5597	25	marshmallows	marshmallow	NNS
12350	5597	26	halved	halve	VBN
12350	5597	27	.	.	.
12350	5598	1	Place	place	NN
12350	5598	2	on	on	IN
12350	5598	3	top	top	NN
12350	5598	4	a	a	DT
12350	5598	5	mass	mass	NN
12350	5598	6	of	of	IN
12350	5598	7	whipped	whip	VBN
12350	5598	8	cream	cream	NN
12350	5598	9	,	,	,
12350	5598	10	already	already	RB
12350	5598	11	sweetened	sweeten	VBN
12350	5598	12	and	and	CC
12350	5598	13	flavored	flavor	VBN
12350	5598	14	then	then	RB
12350	5598	15	a	a	DT
12350	5598	16	single	single	JJ
12350	5598	17	strawberry	strawberry	NN
12350	5598	18	,	,	,
12350	5598	19	sprinkle	sprinkle	VBP
12350	5598	20	with	with	IN
12350	5598	21	shelled	shelled	JJ
12350	5598	22	pecans	pecan	NNS
12350	5598	23	.	.	.
12350	5599	1	QUEEN	QUEEN	NNS
12350	5599	2	OF	of	IN
12350	5599	3	TRIFLES	trifle	NNS
12350	5599	4	Make	make	VBP
12350	5599	5	a	a	DT
12350	5599	6	rich	rich	JJ
12350	5599	7	custard	custard	NN
12350	5599	8	of	of	IN
12350	5599	9	four	four	CD
12350	5599	10	eggs	egg	NNS
12350	5599	11	,	,	,
12350	5599	12	one	one	CD
12350	5599	13	cup	cup	NN
12350	5599	14	of	of	IN
12350	5599	15	granulated	granulate	VBN
12350	5599	16	sugar	sugar	NN
12350	5599	17	and	and	CC
12350	5599	18	one	one	CD
12350	5599	19	quart	quart	NN
12350	5599	20	of	of	IN
12350	5599	21	milk	milk	NN
12350	5599	22	to	to	TO
12350	5599	23	which	which	WDT
12350	5599	24	has	have	VBZ
12350	5599	25	been	be	VBN
12350	5599	26	added	add	VBN
12350	5599	27	one	one	CD
12350	5599	28	teaspoon	teaspoon	NN
12350	5599	29	of	of	IN
12350	5599	30	cornstarch	cornstarch	NN
12350	5599	31	.	.	.
12350	5600	1	Let	let	VB
12350	5600	2	this	this	DT
12350	5600	3	cook	cook	NN
12350	5600	4	in	in	IN
12350	5600	5	double	double	JJ
12350	5600	6	boiler	boiler	NN
12350	5600	7	,	,	,
12350	5600	8	stirring	stir	VBG
12350	5600	9	constantly	constantly	RB
12350	5600	10	,	,	,
12350	5600	11	until	until	IN
12350	5600	12	the	the	DT
12350	5600	13	custard	custard	NN
12350	5600	14	is	be	VBZ
12350	5600	15	very	very	RB
12350	5600	16	thick	thick	JJ
12350	5600	17	.	.	.
12350	5601	1	Cool	cool	UH
12350	5601	2	.	.	.
12350	5602	1	Soak	soak	VB
12350	5602	2	one	one	CD
12350	5602	3	-	-	HYPH
12350	5602	4	half	half	NN
12350	5602	5	pound	pound	NN
12350	5602	6	of	of	IN
12350	5602	7	macaroons	macaroon	NNS
12350	5602	8	in	in	IN
12350	5602	9	sherry	sherry	NNP
12350	5602	10	wine	wine	NN
12350	5602	11	,	,	,
12350	5602	12	blanch	blanch	NN
12350	5602	13	and	and	CC
12350	5602	14	chop	chop	VB
12350	5602	15	one	one	CD
12350	5602	16	-	-	HYPH
12350	5602	17	quarter	quarter	NN
12350	5602	18	pound	pound	NN
12350	5602	19	of	of	IN
12350	5602	20	almonds	almond	NNS
12350	5602	21	,	,	,
12350	5602	22	cut	cut	VBD
12350	5602	23	fine	fine	JJ
12350	5602	24	one	one	CD
12350	5602	25	-	-	HYPH
12350	5602	26	quarter	quarter	NN
12350	5602	27	pound	pound	NN
12350	5602	28	of	of	IN
12350	5602	29	dried	dry	VBN
12350	5602	30	figs	fig	NNS
12350	5602	31	;	;	:
12350	5602	32	one	one	CD
12350	5602	33	-	-	HYPH
12350	5602	34	quarter	quarter	NN
12350	5602	35	pound	pound	NN
12350	5602	36	of	of	IN
12350	5602	37	crystallized	crystallized	JJ
12350	5602	38	cherries	cherry	NNS
12350	5602	39	and	and	CC
12350	5602	40	one	one	CD
12350	5602	41	-	-	HYPH
12350	5602	42	half	half	NN
12350	5602	43	pound	pound	NN
12350	5602	44	of	of	IN
12350	5602	45	lady	lady	NN
12350	5602	46	fingers	finger	NNS
12350	5602	47	are	be	VBP
12350	5602	48	required	require	VBN
12350	5602	49	as	as	RB
12350	5602	50	well	well	RB
12350	5602	51	.	.	.
12350	5603	1	Line	line	VB
12350	5603	2	a	a	DT
12350	5603	3	deep	deep	JJ
12350	5603	4	glass	glass	NN
12350	5603	5	bowl	bowl	NN
12350	5603	6	with	with	IN
12350	5603	7	the	the	DT
12350	5603	8	lady	lady	NN
12350	5603	9	fingers	finger	NNS
12350	5603	10	cut	cut	VBN
12350	5603	11	in	in	IN
12350	5603	12	half	half	DT
12350	5603	13	,	,	,
12350	5603	14	add	add	VB
12350	5603	15	macaroons	macaroon	NNS
12350	5603	16	,	,	,
12350	5603	17	fruit	fruit	NN
12350	5603	18	and	and	CC
12350	5603	19	almonds	almond	VBZ
12350	5603	20	in	in	IN
12350	5603	21	layers	layer	NNS
12350	5603	22	until	until	IN
12350	5603	23	all	all	DT
12350	5603	24	are	be	VBP
12350	5603	25	used	use	VBN
12350	5603	26	.	.	.
12350	5604	1	Then	then	RB
12350	5604	2	pour	pour	VB
12350	5604	3	the	the	DT
12350	5604	4	boiled	boil	VBN
12350	5604	5	custard	custard	NN
12350	5604	6	over	over	IN
12350	5604	7	all	all	DT
12350	5604	8	.	.	.
12350	5605	1	Set	Set	VBN
12350	5605	2	on	on	IN
12350	5605	3	ice	ice	NN
12350	5605	4	and	and	CC
12350	5605	5	when	when	WRB
12350	5605	6	cold	cold	JJ
12350	5605	7	,	,	,
12350	5605	8	fill	fill	VBP
12350	5605	9	the	the	DT
12350	5605	10	bowl	bowl	NN
12350	5605	11	with	with	IN
12350	5605	12	whipped	whip	VBN
12350	5605	13	cream	cream	NN
12350	5605	14	that	that	WDT
12350	5605	15	has	have	VBZ
12350	5605	16	been	be	VBN
12350	5605	17	sweetened	sweeten	VBN
12350	5605	18	and	and	CC
12350	5605	19	flavored	flavor	VBN
12350	5605	20	with	with	IN
12350	5605	21	vanilla	vanilla	NN
12350	5605	22	.	.	.
12350	5606	1	Decorate	decorate	NN
12350	5606	2	with	with	IN
12350	5606	3	a	a	DT
12350	5606	4	few	few	JJ
12350	5606	5	cherries	cherry	NNS
12350	5606	6	.	.	.
12350	5607	1	ICE	ICE	NNP
12350	5607	2	-	-	HYPH
12350	5607	3	BOX	BOX	NNP
12350	5607	4	CAKE	CAKE	NNP
12350	5607	5	One	one	CD
12350	5607	6	-	-	HYPH
12350	5607	7	half	half	NN
12350	5607	8	cup	cup	NN
12350	5607	9	of	of	IN
12350	5607	10	butter	butter	NN
12350	5607	11	creamed	cream	VBN
12350	5607	12	with	with	IN
12350	5607	13	one	one	CD
12350	5607	14	-	-	HYPH
12350	5607	15	half	half	NN
12350	5607	16	cup	cup	NN
12350	5607	17	of	of	IN
12350	5607	18	confectioner	confectioner	NNP
12350	5607	19	's	's	POS
12350	5607	20	sugar	sugar	NN
12350	5607	21	,	,	,
12350	5607	22	three	three	CD
12350	5607	23	whole	whole	JJ
12350	5607	24	eggs	egg	NNS
12350	5607	25	added	add	VBN
12350	5607	26	,	,	,
12350	5607	27	one	one	CD
12350	5607	28	at	at	IN
12350	5607	29	a	a	DT
12350	5607	30	time	time	NN
12350	5607	31	,	,	,
12350	5607	32	beat	beat	VBD
12350	5607	33	these	these	DT
12350	5607	34	all	all	DT
12350	5607	35	for	for	IN
12350	5607	36	twenty	twenty	CD
12350	5607	37	minutes	minute	NNS
12350	5607	38	,	,	,
12350	5607	39	add	add	VB
12350	5607	40	one	one	CD
12350	5607	41	-	-	HYPH
12350	5607	42	half	half	NN
12350	5607	43	pound	pound	NN
12350	5607	44	of	of	IN
12350	5607	45	chopped	chop	VBN
12350	5607	46	nuts	nut	NNS
12350	5607	47	,	,	,
12350	5607	48	one	one	CD
12350	5607	49	tablespoon	tablespoon	NN
12350	5607	50	mocha	mocha	NN
12350	5607	51	essence	essence	NN
12350	5607	52	or	or	CC
12350	5607	53	one	one	CD
12350	5607	54	square	square	NN
12350	5607	55	of	of	IN
12350	5607	56	bitter	bitter	JJ
12350	5607	57	chocolate	chocolate	NN
12350	5607	58	melted	melt	VBN
12350	5607	59	,	,	,
12350	5607	60	or	or	CC
12350	5607	61	one	one	CD
12350	5607	62	teaspoon	teaspoon	NN
12350	5607	63	of	of	IN
12350	5607	64	vanilla	vanilla	NN
12350	5607	65	.	.	.
12350	5608	1	Grease	grease	VB
12350	5608	2	a	a	DT
12350	5608	3	spring	spring	NN
12350	5608	4	form	form	NN
12350	5608	5	,	,	,
12350	5608	6	put	put	VB
12350	5608	7	two	two	CD
12350	5608	8	dozen	dozen	NN
12350	5608	9	lady	lady	NN
12350	5608	10	fingers	finger	NNS
12350	5608	11	around	around	IN
12350	5608	12	the	the	DT
12350	5608	13	edge	edge	NN
12350	5608	14	,	,	,
12350	5608	15	at	at	IN
12350	5608	16	the	the	DT
12350	5608	17	bottom	bottom	NN
12350	5608	18	put	put	VBD
12350	5608	19	one	one	CD
12350	5608	20	dozen	dozen	NN
12350	5608	21	macaroons	macaroon	NNS
12350	5608	22	,	,	,
12350	5608	23	then	then	RB
12350	5608	24	add	add	VB
12350	5608	25	the	the	DT
12350	5608	26	filling	filling	NN
12350	5608	27	and	and	CC
12350	5608	28	let	let	VB
12350	5608	29	this	this	DT
12350	5608	30	all	all	DT
12350	5608	31	stand	stand	VB
12350	5608	32	for	for	IN
12350	5608	33	twenty	twenty	CD
12350	5608	34	-	-	HYPH
12350	5608	35	four	four	CD
12350	5608	36	hours	hour	NNS
12350	5608	37	in	in	IN
12350	5608	38	ice	ice	NN
12350	5608	39	-	-	HYPH
12350	5608	40	box	box	NN
12350	5608	41	.	.	.
12350	5609	1	When	when	WRB
12350	5609	2	ready	ready	JJ
12350	5609	3	to	to	TO
12350	5609	4	serve	serve	VB
12350	5609	5	,	,	,
12350	5609	6	pour	pour	VB
12350	5609	7	one	one	CD
12350	5609	8	-	-	HYPH
12350	5609	9	half	half	NN
12350	5609	10	pint	pint	NN
12350	5609	11	of	of	IN
12350	5609	12	cream	cream	NN
12350	5609	13	,	,	,
12350	5609	14	whipped	whip	VBN
12350	5609	15	,	,	,
12350	5609	16	over	over	IN
12350	5609	17	all	all	DT
12350	5609	18	and	and	CC
12350	5609	19	serve	serve	VB
12350	5609	20	.	.	.
12350	5610	1	AUFLAUF	AUFLAUF	NNP
12350	5610	2	Boil	Boil	NNP
12350	5610	3	one	one	CD
12350	5610	4	cup	cup	NN
12350	5610	5	of	of	IN
12350	5610	6	milk	milk	NN
12350	5610	7	and	and	CC
12350	5610	8	when	when	WRB
12350	5610	9	boiling	boil	VBG
12350	5610	10	stir	stir	NN
12350	5610	11	in	in	IN
12350	5610	12	quickly	quickly	RB
12350	5610	13	one	one	CD
12350	5610	14	-	-	HYPH
12350	5610	15	half	half	NN
12350	5610	16	cup	cup	NN
12350	5610	17	of	of	IN
12350	5610	18	sifted	sift	VBN
12350	5610	19	flour	flour	NN
12350	5610	20	and	and	CC
12350	5610	21	work	work	NN
12350	5610	22	smooth	smooth	VB
12350	5610	23	until	until	IN
12350	5610	24	all	all	DT
12350	5610	25	lumps	lump	NNS
12350	5610	26	are	be	VBP
12350	5610	27	out	out	RB
12350	5610	28	and	and	CC
12350	5610	29	it	-PRON-	PRP
12350	5610	30	is	be	VBZ
12350	5610	31	the	the	DT
12350	5610	32	consistency	consistency	NN
12350	5610	33	of	of	IN
12350	5610	34	soft	soft	JJ
12350	5610	35	mashed	mash	VBN
12350	5610	36	potatoes	potato	NNS
12350	5610	37	.	.	.
12350	5611	1	Stir	stir	VB
12350	5611	2	all	all	PDT
12350	5611	3	the	the	DT
12350	5611	4	while	while	NN
12350	5611	5	over	over	IN
12350	5611	6	fire	fire	NN
12350	5611	7	.	.	.
12350	5612	1	When	when	WRB
12350	5612	2	smooth	smooth	JJ
12350	5612	3	remove	remove	NN
12350	5612	4	from	from	IN
12350	5612	5	stove	stove	NN
12350	5612	6	and	and	CC
12350	5612	7	while	while	IN
12350	5612	8	yet	yet	RB
12350	5612	9	warm	warm	JJ
12350	5612	10	break	break	NN
12350	5612	11	in	in	RP
12350	5612	12	,	,	,
12350	5612	13	one	one	CD
12350	5612	14	by	by	IN
12350	5612	15	one	one	CD
12350	5612	16	,	,	,
12350	5612	17	yolks	yolk	NNS
12350	5612	18	of	of	IN
12350	5612	19	three	three	CD
12350	5612	20	eggs	egg	NNS
12350	5612	21	,	,	,
12350	5612	22	a	a	DT
12350	5612	23	pinch	pinch	NN
12350	5612	24	of	of	IN
12350	5612	25	salt	salt	NN
12350	5612	26	,	,	,
12350	5612	27	then	then	RB
12350	5612	28	the	the	DT
12350	5612	29	beaten	beat	VBN
12350	5612	30	whites	white	NNS
12350	5612	31	of	of	IN
12350	5612	32	three	three	CD
12350	5612	33	eggs	egg	NNS
12350	5612	34	.	.	.
12350	5613	1	Bake	bake	VB
12350	5613	2	in	in	RP
12350	5613	3	well	well	RB
12350	5613	4	-	-	HYPH
12350	5613	5	buttered	butter	VBN
12350	5613	6	hot	hot	JJ
12350	5613	7	square	square	JJ
12350	5613	8	pans	pan	NNS
12350	5613	9	,	,	,
12350	5613	10	in	in	IN
12350	5613	11	very	very	RB
12350	5613	12	hot	hot	JJ
12350	5613	13	oven	oven	NN
12350	5613	14	,	,	,
12350	5613	15	from	from	IN
12350	5613	16	fifteen	fifteen	CD
12350	5613	17	to	to	TO
12350	5613	18	twenty	twenty	CD
12350	5613	19	minutes	minute	NNS
12350	5613	20	.	.	.
12350	5614	1	Serve	serve	VB
12350	5614	2	as	as	RB
12350	5614	3	soon	soon	RB
12350	5614	4	as	as	IN
12350	5614	5	done	do	VBN
12350	5614	6	with	with	IN
12350	5614	7	jelly	jelly	NNP
12350	5614	8	or	or	CC
12350	5614	9	preserves	preserve	NNS
12350	5614	10	.	.	.
12350	5615	1	If	if	IN
12350	5615	2	batter	batter	NN
12350	5615	3	is	be	VBZ
12350	5615	4	not	not	RB
12350	5615	5	thick	thick	JJ
12350	5615	6	enough	enough	RB
12350	5615	7	a	a	DT
12350	5615	8	little	little	RB
12350	5615	9	more	more	JJR
12350	5615	10	flour	flour	NN
12350	5615	11	must	must	MD
12350	5615	12	be	be	VB
12350	5615	13	added	add	VBN
12350	5615	14	to	to	IN
12350	5615	15	the	the	DT
12350	5615	16	milk	milk	NN
12350	5615	17	.	.	.
12350	5616	1	LEMON	LEMON	NNP
12350	5616	2	PUFFS	puffs	NN
12350	5616	3	Beat	beat	VBP
12350	5616	4	the	the	DT
12350	5616	5	yolks	yolk	NNS
12350	5616	6	of	of	IN
12350	5616	7	four	four	CD
12350	5616	8	eggs	egg	NNS
12350	5616	9	until	until	IN
12350	5616	10	very	very	RB
12350	5616	11	light	light	NN
12350	5616	12	,	,	,
12350	5616	13	add	add	VB
12350	5616	14	the	the	DT
12350	5616	15	stiffly	stiffly	RB
12350	5616	16	-	-	HYPH
12350	5616	17	beaten	beat	VBN
12350	5616	18	whites	white	NNS
12350	5616	19	and	and	CC
12350	5616	20	then	then	RB
12350	5616	21	stir	stir	VB
12350	5616	22	in	in	IN
12350	5616	23	two	two	CD
12350	5616	24	cups	cup	NNS
12350	5616	25	of	of	IN
12350	5616	26	milk	milk	NN
12350	5616	27	,	,	,
12350	5616	28	add	add	VB
12350	5616	29	a	a	DT
12350	5616	30	pinch	pinch	NN
12350	5616	31	of	of	IN
12350	5616	32	salt	salt	NN
12350	5616	33	,	,	,
12350	5616	34	three	three	CD
12350	5616	35	tablespoons	tablespoon	NNS
12350	5616	36	of	of	IN
12350	5616	37	fresh	fresh	JJ
12350	5616	38	butter	butter	NN
12350	5616	39	melted	melt	VBN
12350	5616	40	,	,	,
12350	5616	41	and	and	CC
12350	5616	42	five	five	CD
12350	5616	43	level	level	NN
12350	5616	44	tablespoons	tablespoon	NNS
12350	5616	45	of	of	IN
12350	5616	46	flour	flour	NN
12350	5616	47	that	that	WDT
12350	5616	48	have	have	VBP
12350	5616	49	been	be	VBN
12350	5616	50	wet	wet	JJ
12350	5616	51	with	with	IN
12350	5616	52	a	a	DT
12350	5616	53	little	little	JJ
12350	5616	54	of	of	IN
12350	5616	55	the	the	DT
12350	5616	56	milk	milk	NN
12350	5616	57	from	from	IN
12350	5616	58	the	the	DT
12350	5616	59	pint	pint	NN
12350	5616	60	,	,	,
12350	5616	61	stir	stir	VB
12350	5616	62	well	well	RB
12350	5616	63	together	together	RB
12350	5616	64	and	and	CC
12350	5616	65	divide	divide	VB
12350	5616	66	equally	equally	RB
12350	5616	67	between	between	IN
12350	5616	68	cups	cup	NNS
12350	5616	69	.	.	.
12350	5617	1	Butter	butter	VB
12350	5617	2	the	the	DT
12350	5617	3	cups	cup	NNS
12350	5617	4	before	before	IN
12350	5617	5	pouring	pour	VBG
12350	5617	6	in	in	IN
12350	5617	7	the	the	DT
12350	5617	8	mixture	mixture	NN
12350	5617	9	.	.	.
12350	5618	1	Bake	bake	VB
12350	5618	2	in	in	IN
12350	5618	3	hot	hot	JJ
12350	5618	4	oven	oven	NN
12350	5618	5	until	until	IN
12350	5618	6	brown	brown	NNP
12350	5618	7	(	(	-LRB-
12350	5618	8	generally	generally	RB
12350	5618	9	twenty	twenty	CD
12350	5618	10	minutes	minute	NNS
12350	5618	11	)	)	-RRB-
12350	5618	12	.	.	.
12350	5619	1	Turn	turn	VB
12350	5619	2	out	out	RP
12350	5619	3	carefully	carefully	RB
12350	5619	4	in	in	IN
12350	5619	5	the	the	DT
12350	5619	6	dish	dish	NN
12350	5619	7	in	in	IN
12350	5619	8	which	which	WDT
12350	5619	9	they	-PRON-	PRP
12350	5619	10	are	be	VBP
12350	5619	11	to	to	TO
12350	5619	12	be	be	VB
12350	5619	13	served	serve	VBN
12350	5619	14	,	,	,
12350	5619	15	and	and	CC
12350	5619	16	pour	pour	VB
12350	5619	17	over	over	IN
12350	5619	18	them	-PRON-	PRP
12350	5619	19	the	the	DT
12350	5619	20	following	follow	VBG
12350	5619	21	:	:	:
12350	5619	22	LEMON	LEMON	NNP
12350	5619	23	SAUCE	SAUCE	VBN
12350	5619	24	Put	Put	VBN
12350	5619	25	on	on	RP
12350	5619	26	to	to	TO
12350	5619	27	boil	boil	VB
12350	5619	28	one	one	CD
12350	5619	29	and	and	CC
12350	5619	30	one	one	CD
12350	5619	31	-	-	HYPH
12350	5619	32	half	half	NN
12350	5619	33	cups	cup	NNS
12350	5619	34	of	of	IN
12350	5619	35	water	water	NN
12350	5619	36	with	with	IN
12350	5619	37	juice	juice	NN
12350	5619	38	of	of	IN
12350	5619	39	two	two	CD
12350	5619	40	lemons	lemon	NNS
12350	5619	41	,	,	,
12350	5619	42	sweeten	sweeten	VBP
12350	5619	43	to	to	TO
12350	5619	44	taste	taste	VB
12350	5619	45	,	,	,
12350	5619	46	add	add	VB
12350	5619	47	a	a	DT
12350	5619	48	few	few	JJ
12350	5619	49	small	small	JJ
12350	5619	50	pieces	piece	NNS
12350	5619	51	of	of	IN
12350	5619	52	cinnamon	cinnamon	JJ
12350	5619	53	bark	bark	NN
12350	5619	54	;	;	:
12350	5619	55	when	when	WRB
12350	5619	56	boiling	boil	VBG
12350	5619	57	stir	stir	NN
12350	5619	58	in	in	IN
12350	5619	59	three	three	CD
12350	5619	60	teaspoons	teaspoon	NNS
12350	5619	61	of	of	IN
12350	5619	62	cornstarch	cornstarch	NN
12350	5619	63	that	that	WDT
12350	5619	64	have	have	VBP
12350	5619	65	been	be	VBN
12350	5619	66	dissolved	dissolve	VBN
12350	5619	67	in	in	IN
12350	5619	68	a	a	DT
12350	5619	69	little	little	JJ
12350	5619	70	cold	cold	JJ
12350	5619	71	water	water	NN
12350	5619	72	.	.	.
12350	5620	1	Boil	Boil	NNP
12350	5620	2	a	a	DT
12350	5620	3	few	few	JJ
12350	5620	4	minutes	minute	NNS
12350	5620	5	,	,	,
12350	5620	6	then	then	RB
12350	5620	7	pour	pour	VB
12350	5620	8	over	over	IN
12350	5620	9	the	the	DT
12350	5620	10	well	well	RB
12350	5620	11	-	-	HYPH
12350	5620	12	beaten	beat	VBN
12350	5620	13	yolks	yolk	NNS
12350	5620	14	of	of	IN
12350	5620	15	two	two	CD
12350	5620	16	eggs	egg	NNS
12350	5620	17	,	,	,
12350	5620	18	stirring	stir	VBG
12350	5620	19	all	all	PDT
12350	5620	20	the	the	DT
12350	5620	21	time	time	NN
12350	5620	22	.	.	.
12350	5621	1	Stir	stir	VB
12350	5621	2	in	in	IN
12350	5621	3	stiffly	stiffly	RB
12350	5621	4	-	-	HYPH
12350	5621	5	beaten	beat	VBN
12350	5621	6	whites	white	NNS
12350	5621	7	of	of	IN
12350	5621	8	eggs	egg	NNS
12350	5621	9	,	,	,
12350	5621	10	and	and	CC
12350	5621	11	pour	pour	VB
12350	5621	12	over	over	RP
12350	5621	13	and	and	CC
12350	5621	14	around	around	IN
12350	5621	15	puffs	puff	NNS
12350	5621	16	when	when	WRB
12350	5621	17	cold	cold	JJ
12350	5621	18	.	.	.
12350	5622	1	Serve	serve	VB
12350	5622	2	cold	cold	NN
12350	5622	3	.	.	.
12350	5623	1	LEAF	LEAF	NNP
12350	5623	2	PUFFS	PUFFS	NNP
12350	5623	3	Cream	Cream	NNP
12350	5623	4	one	one	CD
12350	5623	5	cup	cup	NN
12350	5623	6	of	of	IN
12350	5623	7	butter	butter	NN
12350	5623	8	until	until	IN
12350	5623	9	soft	soft	JJ
12350	5623	10	,	,	,
12350	5623	11	add	add	VB
12350	5623	12	two	two	CD
12350	5623	13	cups	cup	NNS
12350	5623	14	of	of	IN
12350	5623	15	sifted	sift	VBN
12350	5623	16	flour	flour	NN
12350	5623	17	,	,	,
12350	5623	18	mix	mix	VB
12350	5623	19	well	well	RB
12350	5623	20	,	,	,
12350	5623	21	and	and	CC
12350	5623	22	add	add	VB
12350	5623	23	just	just	RB
12350	5623	24	enough	enough	RB
12350	5623	25	sweet	sweet	JJ
12350	5623	26	cream	cream	NN
12350	5623	27	to	to	TO
12350	5623	28	make	make	VB
12350	5623	29	a	a	DT
12350	5623	30	nice	nice	JJ
12350	5623	31	dough	dough	NN
12350	5623	32	,	,	,
12350	5623	33	not	not	RB
12350	5623	34	too	too	RB
12350	5623	35	soft	soft	JJ
12350	5623	36	.	.	.
12350	5624	1	Roll	roll	VB
12350	5624	2	thin	thin	JJ
12350	5624	3	,	,	,
12350	5624	4	cut	cut	VBN
12350	5624	5	in	in	IN
12350	5624	6	long	long	JJ
12350	5624	7	strips	strip	NNS
12350	5624	8	or	or	CC
12350	5624	9	squares	square	NNS
12350	5624	10	,	,	,
12350	5624	11	bake	bake	VBP
12350	5624	12	in	in	IN
12350	5624	13	long	long	JJ
12350	5624	14	pans	pan	NNS
12350	5624	15	in	in	IN
12350	5624	16	a	a	DT
12350	5624	17	moderately	moderately	RB
12350	5624	18	hot	hot	JJ
12350	5624	19	oven	oven	NN
12350	5624	20	.	.	.
12350	5625	1	When	when	WRB
12350	5625	2	light	light	JJ
12350	5625	3	brown	brown	NNP
12350	5625	4	,	,	,
12350	5625	5	draw	draw	VBP
12350	5625	6	to	to	IN
12350	5625	7	the	the	DT
12350	5625	8	door	door	NN
12350	5625	9	of	of	IN
12350	5625	10	the	the	DT
12350	5625	11	oven	oven	NN
12350	5625	12	,	,	,
12350	5625	13	sprinkle	sprinkle	VB
12350	5625	14	with	with	IN
12350	5625	15	powdered	powdered	JJ
12350	5625	16	sugar	sugar	NN
12350	5625	17	and	and	CC
12350	5625	18	let	let	VB
12350	5625	19	stand	stand	VB
12350	5625	20	a	a	DT
12350	5625	21	few	few	JJ
12350	5625	22	minutes	minute	NNS
12350	5625	23	longer	long	RBR
12350	5625	24	in	in	IN
12350	5625	25	the	the	DT
12350	5625	26	oven	oven	NN
12350	5625	27	.	.	.
12350	5626	1	SAGO	sago	RB
12350	5626	2	PUDDING	pudde	VBG
12350	5626	3	WITH	with	IN
12350	5626	4	STRAWBERRY	STRAWBERRY	NNP
12350	5626	5	JUICE	JUICE	NNP
12350	5626	6	Prepare	Prepare	NNP
12350	5626	7	one	one	CD
12350	5626	8	cup	cup	NN
12350	5626	9	berry	berry	NN
12350	5626	10	juice	juice	NN
12350	5626	11	and	and	CC
12350	5626	12	sweeten	sweeten	VB
12350	5626	13	to	to	TO
12350	5626	14	taste	taste	NN
12350	5626	15	.	.	.
12350	5627	1	Have	have	VBP
12350	5627	2	ready	ready	JJ
12350	5627	3	a	a	DT
12350	5627	4	scant	scant	JJ
12350	5627	5	half	half	NN
12350	5627	6	teacup	teacup	NN
12350	5627	7	of	of	IN
12350	5627	8	sago	sago	NNP
12350	5627	9	soaked	soak	VBN
12350	5627	10	one	one	CD
12350	5627	11	hour	hour	NN
12350	5627	12	in	in	IN
12350	5627	13	water	water	NN
12350	5627	14	enough	enough	RB
12350	5627	15	to	to	TO
12350	5627	16	cover	cover	VB
12350	5627	17	.	.	.
12350	5628	1	Boil	Boil	NNP
12350	5628	2	the	the	DT
12350	5628	3	sago	sago	NN
12350	5628	4	in	in	IN
12350	5628	5	the	the	DT
12350	5628	6	fruit	fruit	NN
12350	5628	7	juice	juice	NN
12350	5628	8	until	until	IN
12350	5628	9	thick	thick	JJ
12350	5628	10	like	like	IN
12350	5628	11	jelly	jelly	NNP
12350	5628	12	.	.	.
12350	5629	1	Beat	beat	VB
12350	5629	2	up	up	RP
12350	5629	3	the	the	DT
12350	5629	4	whites	white	NNS
12350	5629	5	of	of	IN
12350	5629	6	two	two	CD
12350	5629	7	eggs	egg	NNS
12350	5629	8	and	and	CC
12350	5629	9	add	add	VB
12350	5629	10	to	to	IN
12350	5629	11	the	the	DT
12350	5629	12	sago	sago	JJ
12350	5629	13	while	while	IN
12350	5629	14	hot	hot	JJ
12350	5629	15	and	and	CC
12350	5629	16	remove	remove	VB
12350	5629	17	immediately	immediately	RB
12350	5629	18	from	from	IN
12350	5629	19	the	the	DT
12350	5629	20	stove	stove	NN
12350	5629	21	.	.	.
12350	5630	1	Mold	mold	NN
12350	5630	2	and	and	CC
12350	5630	3	serve	serve	VB
12350	5630	4	with	with	IN
12350	5630	5	cream	cream	NN
12350	5630	6	or	or	CC
12350	5630	7	berry	berry	NN
12350	5630	8	juice	juice	NN
12350	5630	9	.	.	.
12350	5631	1	This	this	DT
12350	5631	2	mold	mold	NN
12350	5631	3	can	can	MD
12350	5631	4	be	be	VB
12350	5631	5	made	make	VBN
12350	5631	6	with	with	IN
12350	5631	7	any	any	DT
12350	5631	8	kind	kind	NN
12350	5631	9	of	of	IN
12350	5631	10	fruit	fruit	NN
12350	5631	11	juice	juice	NN
12350	5631	12	preferred	prefer	VBD
12350	5631	13	APPLE	APPLE	NNP
12350	5631	14	TAPIOCA	TAPIOCA	NNP
12350	5631	15	PUDDING	pudding	NN
12350	5631	16	Soak	Soak	NNP
12350	5631	17	three	three	CD
12350	5631	18	-	-	HYPH
12350	5631	19	quarter	quarter	NN
12350	5631	20	cup	cup	NN
12350	5631	21	of	of	IN
12350	5631	22	tapioca	tapioca	NNS
12350	5631	23	and	and	CC
12350	5631	24	boil	boil	VB
12350	5631	25	it	-PRON-	PRP
12350	5631	26	in	in	IN
12350	5631	27	one	one	CD
12350	5631	28	quart	quart	NN
12350	5631	29	of	of	IN
12350	5631	30	water	water	NN
12350	5631	31	until	until	IN
12350	5631	32	clear	clear	JJ
12350	5631	33	,	,	,
12350	5631	34	sweetening	sweeten	VBG
12350	5631	35	to	to	IN
12350	5631	36	taste	taste	NN
12350	5631	37	.	.	.
12350	5632	1	Pare	pare	VB
12350	5632	2	and	and	CC
12350	5632	3	core	core	VB
12350	5632	4	six	six	CD
12350	5632	5	apples	apple	NNS
12350	5632	6	and	and	CC
12350	5632	7	place	place	VB
12350	5632	8	them	-PRON-	PRP
12350	5632	9	in	in	IN
12350	5632	10	a	a	DT
12350	5632	11	baking	baking	NN
12350	5632	12	dish	dish	NN
12350	5632	13	.	.	.
12350	5633	1	Fill	fill	VB
12350	5633	2	the	the	DT
12350	5633	3	cores	core	NNS
12350	5633	4	with	with	IN
12350	5633	5	sugar	sugar	NN
12350	5633	6	,	,	,
12350	5633	7	pour	pour	VB
12350	5633	8	the	the	DT
12350	5633	9	tapioca	tapioca	NN
12350	5633	10	around	around	IN
12350	5633	11	them	-PRON-	PRP
12350	5633	12	and	and	CC
12350	5633	13	grate	grate	VB
12350	5633	14	a	a	DT
12350	5633	15	little	little	JJ
12350	5633	16	nutmeg	nutmeg	NN
12350	5633	17	over	over	IN
12350	5633	18	the	the	DT
12350	5633	19	top	top	NN
12350	5633	20	.	.	.
12350	5634	1	Cover	cover	VB
12350	5634	2	and	and	CC
12350	5634	3	bake	bake	VB
12350	5634	4	until	until	IN
12350	5634	5	the	the	DT
12350	5634	6	apples	apple	NNS
12350	5634	7	are	be	VBP
12350	5634	8	soft	soft	JJ
12350	5634	9	Serve	Serve	NNP
12350	5634	10	with	with	IN
12350	5634	11	cream	cream	NN
12350	5634	12	.	.	.
12350	5635	1	RHUBARB	RHUBARB	NNP
12350	5635	2	PUDDING	pudding	NN
12350	5635	3	Grate	grate	VB
12350	5635	4	some	some	DT
12350	5635	5	stale	stale	JJ
12350	5635	6	rye	rye	NN
12350	5635	7	bread	bread	NN
12350	5635	8	and	and	CC
12350	5635	9	take	take	VB
12350	5635	10	a	a	DT
12350	5635	11	bunch	bunch	NN
12350	5635	12	of	of	IN
12350	5635	13	rhubarb	rhubarb	NN
12350	5635	14	;	;	:
12350	5635	15	cut	cut	VB
12350	5635	16	fine	fine	RB
12350	5635	17	without	without	IN
12350	5635	18	peeling	peel	VBG
12350	5635	19	,	,	,
12350	5635	20	put	put	VB
12350	5635	21	the	the	DT
12350	5635	22	cut	cut	NN
12350	5635	23	rhubarb	rhubarb	NN
12350	5635	24	in	in	IN
12350	5635	25	a	a	DT
12350	5635	26	pan	pan	NN
12350	5635	27	with	with	IN
12350	5635	28	a	a	DT
12350	5635	29	big	big	JJ
12350	5635	30	pinch	pinch	NN
12350	5635	31	of	of	IN
12350	5635	32	baking	baking	NN
12350	5635	33	-	-	HYPH
12350	5635	34	soda	soda	NN
12350	5635	35	,	,	,
12350	5635	36	and	and	CC
12350	5635	37	pour	pour	NN
12350	5635	38	boiling	boil	VBG
12350	5635	39	water	water	NN
12350	5635	40	over	over	RB
12350	5635	41	to	to	TO
12350	5635	42	cover	cover	VB
12350	5635	43	.	.	.
12350	5636	1	While	while	IN
12350	5636	2	that	that	DT
12350	5636	3	is	be	VBZ
12350	5636	4	steeping	steep	VBG
12350	5636	5	,	,	,
12350	5636	6	grate	grate	VB
12350	5636	7	the	the	DT
12350	5636	8	rye	rye	NN
12350	5636	9	bread	bread	NN
12350	5636	10	and	and	CC
12350	5636	11	butter	butter	NN
12350	5636	12	pudding	pudding	NN
12350	5636	13	-	-	HYPH
12350	5636	14	form	form	NN
12350	5636	15	well	well	RB
12350	5636	16	,	,	,
12350	5636	17	and	and	CC
12350	5636	18	put	put	VBD
12350	5636	19	crumbs	crumb	NNS
12350	5636	20	all	all	RB
12350	5636	21	over	over	IN
12350	5636	22	the	the	DT
12350	5636	23	pan	pan	NN
12350	5636	24	about	about	IN
12350	5636	25	one	one	CD
12350	5636	26	-	-	HYPH
12350	5636	27	quarter	quarter	NN
12350	5636	28	inch	inch	NN
12350	5636	29	deep	deep	RB
12350	5636	30	,	,	,
12350	5636	31	then	then	RB
12350	5636	32	add	add	VB
12350	5636	33	one	one	CD
12350	5636	34	-	-	HYPH
12350	5636	35	half	half	NN
12350	5636	36	the	the	DT
12350	5636	37	rhubarb	rhubarb	NN
12350	5636	38	that	that	WDT
12350	5636	39	has	have	VBZ
12350	5636	40	been	be	VBN
12350	5636	41	well	well	RB
12350	5636	42	drained	drain	VBN
12350	5636	43	of	of	IN
12350	5636	44	the	the	DT
12350	5636	45	water	water	NN
12350	5636	46	;	;	:
12350	5636	47	season	season	NN
12350	5636	48	with	with	IN
12350	5636	49	brown	brown	JJ
12350	5636	50	sugar	sugar	NN
12350	5636	51	,	,	,
12350	5636	52	cinnamon	cinnamon	NN
12350	5636	53	,	,	,
12350	5636	54	nuts	nut	NNS
12350	5636	55	and	and	CC
12350	5636	56	any	any	DT
12350	5636	57	other	other	JJ
12350	5636	58	seasoning	seasoning	NN
12350	5636	59	you	-PRON-	PRP
12350	5636	60	like	like	VBP
12350	5636	61	;	;	:
12350	5636	62	then	then	RB
12350	5636	63	some	some	DT
12350	5636	64	more	more	JJR
12350	5636	65	crumbs	crumb	NNS
12350	5636	66	,	,	,
12350	5636	67	and	and	CC
12350	5636	68	other	other	JJ
12350	5636	69	one	one	CD
12350	5636	70	-	-	HYPH
12350	5636	71	half	half	NN
12350	5636	72	of	of	IN
12350	5636	73	rhubarb	rhubarb	NN
12350	5636	74	,	,	,
12350	5636	75	and	and	CC
12350	5636	76	season	season	NN
12350	5636	77	as	as	IN
12350	5636	78	before	before	IN
12350	5636	79	the	the	DT
12350	5636	80	top	top	JJ
12350	5636	81	crumbs	crumb	NNS
12350	5636	82	,	,	,
12350	5636	83	put	put	VB
12350	5636	84	flakes	flake	NNS
12350	5636	85	of	of	IN
12350	5636	86	butter	butter	NN
12350	5636	87	all	all	RB
12350	5636	88	over	over	IN
12350	5636	89	top	top	NN
12350	5636	90	;	;	:
12350	5636	91	bake	bake	VB
12350	5636	92	until	until	IN
12350	5636	93	done	do	VBN
12350	5636	94	.	.	.
12350	5637	1	SCALLOPED	SCALLOPED	NNP
12350	5637	2	PEACHES	PEACHES	NNP
12350	5637	3	Pare	pare	VBP
12350	5637	4	a	a	DT
12350	5637	5	number	number	NN
12350	5637	6	of	of	IN
12350	5637	7	peaches	peach	NNS
12350	5637	8	and	and	CC
12350	5637	9	put	put	VBD
12350	5637	10	them	-PRON-	PRP
12350	5637	11	whole	whole	JJ
12350	5637	12	into	into	IN
12350	5637	13	a	a	DT
12350	5637	14	baking	baking	NN
12350	5637	15	-	-	HYPH
12350	5637	16	tin	tin	NN
12350	5637	17	,	,	,
12350	5637	18	together	together	RB
12350	5637	19	with	with	IN
12350	5637	20	layers	layer	NNS
12350	5637	21	of	of	IN
12350	5637	22	bread	bread	NN
12350	5637	23	crumbs	crumb	NNS
12350	5637	24	and	and	CC
12350	5637	25	sugar	sugar	NN
12350	5637	26	and	and	CC
12350	5637	27	add	add	VB
12350	5637	28	a	a	DT
12350	5637	29	few	few	JJ
12350	5637	30	cloves	clove	NNS
12350	5637	31	.	.	.
12350	5638	1	Bake	bake	VB
12350	5638	2	until	until	IN
12350	5638	3	the	the	DT
12350	5638	4	top	top	NN
12350	5638	5	is	be	VBZ
12350	5638	6	brown	brown	JJ
12350	5638	7	.	.	.
12350	5639	1	Serve	serve	VB
12350	5639	2	with	with	IN
12350	5639	3	hot	hot	JJ
12350	5639	4	butter	butter	NN
12350	5639	5	sauce	sauce	NN
12350	5639	6	or	or	CC
12350	5639	7	cream	cream	NN
12350	5639	8	.	.	.
12350	5640	1	CHESTNUT	CHESTNUT	NNS
12350	5640	2	PUDDING	pudding	NN
12350	5640	3	Boil	Boil	NNP
12350	5640	4	one	one	CD
12350	5640	5	pound	pound	NN
12350	5640	6	of	of	IN
12350	5640	7	chestnuts	chestnut	NNS
12350	5640	8	fifteen	fifteen	CD
12350	5640	9	minutes	minute	NNS
12350	5640	10	.	.	.
12350	5641	1	Shell	Shell	NNP
12350	5641	2	and	and	CC
12350	5641	3	skin	skin	VB
12350	5641	4	them	-PRON-	PRP
12350	5641	5	,	,	,
12350	5641	6	then	then	RB
12350	5641	7	put	put	VB
12350	5641	8	back	back	RB
12350	5641	9	on	on	IN
12350	5641	10	stove	stove	NN
12350	5641	11	with	with	IN
12350	5641	12	a	a	DT
12350	5641	13	cup	cup	NN
12350	5641	14	of	of	IN
12350	5641	15	milk	milk	NN
12350	5641	16	and	and	CC
12350	5641	17	boil	boil	NN
12350	5641	18	till	till	IN
12350	5641	19	tender	tender	NN
12350	5641	20	.	.	.
12350	5642	1	Rub	rub	VB
12350	5642	2	through	through	IN
12350	5642	3	a	a	DT
12350	5642	4	colander	colander	NN
12350	5642	5	.	.	.
12350	5643	1	Butter	butter	VB
12350	5643	2	a	a	DT
12350	5643	3	mold	mold	NN
12350	5643	4	,	,	,
12350	5643	5	line	line	VB
12350	5643	6	it	-PRON-	PRP
12350	5643	7	with	with	IN
12350	5643	8	the	the	DT
12350	5643	9	pulp	pulp	NN
12350	5643	10	,	,	,
12350	5643	11	then	then	RB
12350	5643	12	add	add	VB
12350	5643	13	a	a	DT
12350	5643	14	layer	layer	NN
12350	5643	15	of	of	IN
12350	5643	16	apple	apple	NN
12350	5643	17	sauce	sauce	NN
12350	5643	18	that	that	WDT
12350	5643	19	has	have	VBZ
12350	5643	20	been	be	VBN
12350	5643	21	colored	color	VBN
12350	5643	22	with	with	IN
12350	5643	23	currant	currant	JJ
12350	5643	24	jelly	jelly	RB
12350	5643	25	,	,	,
12350	5643	26	then	then	RB
12350	5643	27	another	another	DT
12350	5643	28	layer	layer	NN
12350	5643	29	of	of	IN
12350	5643	30	chestnuts	chestnut	NNS
12350	5643	31	,	,	,
12350	5643	32	and	and	CC
12350	5643	33	again	again	RB
12350	5643	34	apple	apple	NN
12350	5643	35	sauce	sauce	NN
12350	5643	36	.	.	.
12350	5644	1	Squeeze	squeeze	JJ
12350	5644	2	lemon	lemon	NN
12350	5644	3	juice	juice	NN
12350	5644	4	over	over	IN
12350	5644	5	all	all	DT
12350	5644	6	,	,	,
12350	5644	7	and	and	CC
12350	5644	8	bake	bake	VB
12350	5644	9	in	in	RP
12350	5644	10	a	a	DT
12350	5644	11	moderate	moderate	JJ
12350	5644	12	oven	oven	NN
12350	5644	13	.	.	.
12350	5645	1	Turn	turn	VB
12350	5645	2	out	out	RP
12350	5645	3	on	on	IN
12350	5645	4	a	a	DT
12350	5645	5	platter	platter	NN
12350	5645	6	and	and	CC
12350	5645	7	serve	serve	VB
12350	5645	8	with	with	IN
12350	5645	9	whipped	whip	VBN
12350	5645	10	cream	cream	NN
12350	5645	11	colored	color	VBN
12350	5645	12	with	with	IN
12350	5645	13	currant	currant	JJ
12350	5645	14	jelly	jelly	RB
12350	5645	15	.	.	.
12350	5646	1	FARINA	FARINA	NNS
12350	5646	2	PUDDING	pudde	VBG
12350	5646	3	WITH	with	IN
12350	5646	4	PEACHES	PEACHES	NNP
12350	5646	5	To	to	IN
12350	5646	6	one	one	CD
12350	5646	7	quart	quart	NN
12350	5646	8	of	of	IN
12350	5646	9	milk	milk	NN
12350	5646	10	add	add	VB
12350	5646	11	one	one	CD
12350	5646	12	-	-	HYPH
12350	5646	13	half	half	NN
12350	5646	14	cup	cup	NN
12350	5646	15	of	of	IN
12350	5646	16	farina	farina	NNP
12350	5646	17	,	,	,
12350	5646	18	salt	salt	NNP
12350	5646	19	,	,	,
12350	5646	20	and	and	CC
12350	5646	21	a	a	DT
12350	5646	22	small	small	JJ
12350	5646	23	piece	piece	NN
12350	5646	24	of	of	IN
12350	5646	25	butter	butter	NN
12350	5646	26	.	.	.
12350	5647	1	Boil	Boil	NNP
12350	5647	2	in	in	IN
12350	5647	3	a	a	DT
12350	5647	4	double	double	JJ
12350	5647	5	boiler	boiler	NN
12350	5647	6	until	until	IN
12350	5647	7	thick	thick	JJ
12350	5647	8	.	.	.
12350	5648	1	Beat	beat	VB
12350	5648	2	the	the	DT
12350	5648	3	yolks	yolk	NNS
12350	5648	4	of	of	IN
12350	5648	5	four	four	CD
12350	5648	6	eggs	egg	NNS
12350	5648	7	with	with	IN
12350	5648	8	four	four	CD
12350	5648	9	tablespoons	tablespoon	NNS
12350	5648	10	of	of	IN
12350	5648	11	white	white	JJ
12350	5648	12	sugar	sugar	NN
12350	5648	13	,	,	,
12350	5648	14	and	and	CC
12350	5648	15	add	add	VB
12350	5648	16	this	this	DT
12350	5648	17	just	just	RB
12350	5648	18	before	before	IN
12350	5648	19	taking	take	VBG
12350	5648	20	off	off	RP
12350	5648	21	the	the	DT
12350	5648	22	fire	fire	NN
12350	5648	23	.	.	.
12350	5649	1	Stir	stir	VB
12350	5649	2	it	-PRON-	PRP
12350	5649	3	thoroughly	thoroughly	RB
12350	5649	4	,	,	,
12350	5649	5	but	but	CC
12350	5649	6	do	do	VBP
12350	5649	7	not	not	RB
12350	5649	8	let	let	VB
12350	5649	9	it	-PRON-	PRP
12350	5649	10	boil	boil	VB
12350	5649	11	any	any	DT
12350	5649	12	more	more	JJR
12350	5649	13	.	.	.
12350	5650	1	Flavor	flavor	NN
12350	5650	2	with	with	IN
12350	5650	3	vanilla	vanilla	NN
12350	5650	4	.	.	.
12350	5651	1	Beat	beat	VB
12350	5651	2	the	the	DT
12350	5651	3	whites	white	NNS
12350	5651	4	of	of	IN
12350	5651	5	the	the	DT
12350	5651	6	eggs	egg	NNS
12350	5651	7	to	to	IN
12350	5651	8	a	a	DT
12350	5651	9	stiff	stiff	JJ
12350	5651	10	froth	froth	NN
12350	5651	11	with	with	IN
12350	5651	12	pulverized	pulverized	JJ
12350	5651	13	sugar	sugar	NN
12350	5651	14	.	.	.
12350	5652	1	After	after	IN
12350	5652	2	the	the	DT
12350	5652	3	eggs	egg	NNS
12350	5652	4	have	have	VBP
12350	5652	5	been	be	VBN
12350	5652	6	whipped	whip	VBN
12350	5652	7	,	,	,
12350	5652	8	butter	butter	VB
12350	5652	9	a	a	DT
12350	5652	10	pudding	pudding	JJ
12350	5652	11	dish	dish	NN
12350	5652	12	,	,	,
12350	5652	13	put	put	VBN
12350	5652	14	in	in	IN
12350	5652	15	part	part	NN
12350	5652	16	of	of	IN
12350	5652	17	the	the	DT
12350	5652	18	custard	custard	NN
12350	5652	19	,	,	,
12350	5652	20	in	in	IN
12350	5652	21	which	which	WDT
12350	5652	22	you	-PRON-	PRP
12350	5652	23	have	have	VBP
12350	5652	24	mixed	mix	VBN
12350	5652	25	the	the	DT
12350	5652	26	whites	white	NNS
12350	5652	27	(	(	-LRB-
12350	5652	28	If	if	IN
12350	5652	29	you	-PRON-	PRP
12350	5652	30	have	have	VBP
12350	5652	31	any	any	DT
12350	5652	32	extra	extra	JJ
12350	5652	33	whites	white	NNS
12350	5652	34	of	of	IN
12350	5652	35	eggs	egg	NNS
12350	5652	36	beat	beat	VBP
12350	5652	37	and	and	CC
12350	5652	38	use	use	VB
12350	5652	39	them	-PRON-	PRP
12350	5652	40	also	also	RB
12350	5652	41	)	)	-RRB-
12350	5652	42	,	,	,
12350	5652	43	then	then	RB
12350	5652	44	a	a	DT
12350	5652	45	layer	layer	NN
12350	5652	46	of	of	IN
12350	5652	47	stewed	stew	VBN
12350	5652	48	or	or	CC
12350	5652	49	canned	can	VBN
12350	5652	50	peaches	peach	NNS
12350	5652	51	;	;	:
12350	5652	52	cover	cover	VB
12350	5652	53	with	with	IN
12350	5652	54	the	the	DT
12350	5652	55	remaining	remain	VBG
12350	5652	56	custard	custard	NN
12350	5652	57	and	and	CC
12350	5652	58	bake	bake	NN
12350	5652	59	.	.	.
12350	5653	1	Eat	eat	VB
12350	5653	2	with	with	IN
12350	5653	3	rum	rum	NN
12350	5653	4	sauce	sauce	NN
12350	5653	5	.	.	.
12350	5654	1	FARINA	FARINA	NNS
12350	5654	2	PUDDING	pudding	NN
12350	5654	3	,	,	,
12350	5654	4	No	no	UH
12350	5654	5	.	.	.
12350	5655	1	2	2	CD
12350	5655	2	One	one	CD
12350	5655	3	and	and	CC
12350	5655	4	one	one	CD
12350	5655	5	-	-	HYPH
12350	5655	6	half	half	NN
12350	5655	7	pints	pint	NNS
12350	5655	8	of	of	IN
12350	5655	9	milk	milk	NN
12350	5655	10	with	with	IN
12350	5655	11	nine	nine	CD
12350	5655	12	level	level	NN
12350	5655	13	tablespoons	tablespoon	NNS
12350	5655	14	of	of	IN
12350	5655	15	sugar	sugar	NN
12350	5655	16	,	,	,
12350	5655	17	five	five	CD
12350	5655	18	bitter	bitter	JJ
12350	5655	19	and	and	CC
12350	5655	20	five	five	CD
12350	5655	21	sweet	sweet	JJ
12350	5655	22	almonds	almond	NNS
12350	5655	23	chopped	chop	VBN
12350	5655	24	fine	fine	JJ
12350	5655	25	,	,	,
12350	5655	26	brought	bring	VBN
12350	5655	27	to	to	IN
12350	5655	28	boiling	boiling	NN
12350	5655	29	point	point	NN
12350	5655	30	,	,	,
12350	5655	31	and	and	CC
12350	5655	32	twelve	twelve	CD
12350	5655	33	level	level	NN
12350	5655	34	tablespoons	tablespoon	NNS
12350	5655	35	of	of	IN
12350	5655	36	farina	farina	NNP
12350	5655	37	dropped	drop	VBD
12350	5655	38	in	in	RB
12350	5655	39	slowly	slowly	RB
12350	5655	40	and	and	CC
12350	5655	41	stirred	stir	VBN
12350	5655	42	constantly	constantly	RB
12350	5655	43	.	.	.
12350	5656	1	Cook	cook	VB
12350	5656	2	for	for	IN
12350	5656	3	twelve	twelve	CD
12350	5656	4	minutes	minute	NNS
12350	5656	5	,	,	,
12350	5656	6	add	add	VB
12350	5656	7	vanilla	vanilla	NN
12350	5656	8	to	to	TO
12350	5656	9	taste	taste	VB
12350	5656	10	,	,	,
12350	5656	11	then	then	RB
12350	5656	12	add	add	VB
12350	5656	13	slowly	slowly	RB
12350	5656	14	the	the	DT
12350	5656	15	beaten	beat	VBN
12350	5656	16	whites	white	NNS
12350	5656	17	of	of	IN
12350	5656	18	five	five	CD
12350	5656	19	eggs	egg	NNS
12350	5656	20	.	.	.
12350	5657	1	Put	put	VB
12350	5657	2	it	-PRON-	PRP
12350	5657	3	in	in	IN
12350	5657	4	a	a	DT
12350	5657	5	form	form	NN
12350	5657	6	and	and	CC
12350	5657	7	when	when	WRB
12350	5657	8	cold	cold	JJ
12350	5657	9	serve	serve	VBP
12350	5657	10	with	with	IN
12350	5657	11	a	a	DT
12350	5657	12	fruit	fruit	NN
12350	5657	13	sauce	sauce	NN
12350	5657	14	.	.	.
12350	5658	1	RICE	rice	NN
12350	5658	2	PUDDING	pudding	NN
12350	5658	3	To	to	IN
12350	5658	4	three	three	CD
12350	5658	5	cups	cup	NNS
12350	5658	6	of	of	IN
12350	5658	7	milk	milk	NN
12350	5658	8	,	,	,
12350	5658	9	add	add	VB
12350	5658	10	half	half	PDT
12350	5658	11	a	a	DT
12350	5658	12	cup	cup	NN
12350	5658	13	of	of	IN
12350	5658	14	rice	rice	NN
12350	5658	15	,	,	,
12350	5658	16	which	which	WDT
12350	5658	17	you	-PRON-	PRP
12350	5658	18	have	have	VBP
12350	5658	19	previously	previously	RB
12350	5658	20	scalded	scald	VBN
12350	5658	21	with	with	IN
12350	5658	22	hot	hot	JJ
12350	5658	23	water	water	NN
12350	5658	24	.	.	.
12350	5659	1	Boil	Boil	NNP
12350	5659	2	in	in	IN
12350	5659	3	a	a	DT
12350	5659	4	double	double	JJ
12350	5659	5	boiler	boiler	NN
12350	5659	6	until	until	IN
12350	5659	7	quite	quite	RB
12350	5659	8	soft	soft	JJ
12350	5659	9	.	.	.
12350	5660	1	Beat	beat	VB
12350	5660	2	the	the	DT
12350	5660	3	yolks	yolk	NNS
12350	5660	4	of	of	IN
12350	5660	5	three	three	CD
12350	5660	6	eggs	egg	NNS
12350	5660	7	with	with	IN
12350	5660	8	three	three	CD
12350	5660	9	tablespoons	tablespoon	NNS
12350	5660	10	of	of	IN
12350	5660	11	white	white	JJ
12350	5660	12	sugar	sugar	NN
12350	5660	13	,	,	,
12350	5660	14	add	add	VB
12350	5660	15	this	this	DT
12350	5660	16	just	just	RB
12350	5660	17	before	before	IN
12350	5660	18	taking	take	VBG
12350	5660	19	it	-PRON-	PRP
12350	5660	20	off	off	IN
12350	5660	21	the	the	DT
12350	5660	22	fire	fire	NN
12350	5660	23	.	.	.
12350	5661	1	Stir	stir	VB
12350	5661	2	it	-PRON-	PRP
12350	5661	3	thoroughly	thoroughly	RB
12350	5661	4	with	with	IN
12350	5661	5	a	a	DT
12350	5661	6	wooden	wooden	JJ
12350	5661	7	spoon	spoon	NN
12350	5661	8	,	,	,
12350	5661	9	but	but	CC
12350	5661	10	do	do	VBP
12350	5661	11	not	not	RB
12350	5661	12	let	let	VB
12350	5661	13	it	-PRON-	PRP
12350	5661	14	boil	boil	VB
12350	5661	15	any	any	DT
12350	5661	16	more	more	JJR
12350	5661	17	.	.	.
12350	5662	1	Add	add	VB
12350	5662	2	salt	salt	NN
12350	5662	3	to	to	IN
12350	5662	4	the	the	DT
12350	5662	5	rice	rice	NN
12350	5662	6	while	while	IN
12350	5662	7	boiling	boil	VBG
12350	5662	8	,	,	,
12350	5662	9	and	and	CC
12350	5662	10	flavor	flavor	NN
12350	5662	11	with	with	IN
12350	5662	12	vanilla	vanilla	NN
12350	5662	13	.	.	.
12350	5663	1	Beat	beat	VB
12350	5663	2	the	the	DT
12350	5663	3	whites	white	NNS
12350	5663	4	of	of	IN
12350	5663	5	the	the	DT
12350	5663	6	eggs	egg	NNS
12350	5663	7	with	with	IN
12350	5663	8	powdered	powdered	JJ
12350	5663	9	sugar	sugar	NN
12350	5663	10	to	to	IN
12350	5663	11	a	a	DT
12350	5663	12	stiff	stiff	JJ
12350	5663	13	froth	froth	NN
12350	5663	14	,	,	,
12350	5663	15	and	and	CC
12350	5663	16	after	after	IN
12350	5663	17	putting	put	VBG
12350	5663	18	the	the	DT
12350	5663	19	custard	custard	NN
12350	5663	20	into	into	IN
12350	5663	21	the	the	DT
12350	5663	22	pudding	pudding	JJ
12350	5663	23	dish	dish	NN
12350	5663	24	in	in	IN
12350	5663	25	which	which	WDT
12350	5663	26	you	-PRON-	PRP
12350	5663	27	wish	wish	VBP
12350	5663	28	to	to	TO
12350	5663	29	serve	serve	VB
12350	5663	30	it	-PRON-	PRP
12350	5663	31	,	,	,
12350	5663	32	spread	spread	VB
12350	5663	33	with	with	IN
12350	5663	34	the	the	DT
12350	5663	35	beaten	beat	VBN
12350	5663	36	whites	white	NNS
12350	5663	37	and	and	CC
12350	5663	38	let	let	VB
12350	5663	39	it	-PRON-	PRP
12350	5663	40	brown	brown	VB
12350	5663	41	slightly	slightly	RB
12350	5663	42	in	in	IN
12350	5663	43	the	the	DT
12350	5663	44	oven	oven	NN
12350	5663	45	.	.	.
12350	5664	1	PRUNE	PRUNE	NNP
12350	5664	2	PUDDING	pudding	NN
12350	5664	3	Take	take	VBP
12350	5664	4	one	one	CD
12350	5664	5	quart	quart	NN
12350	5664	6	of	of	IN
12350	5664	7	milk	milk	NN
12350	5664	8	,	,	,
12350	5664	9	one	one	CD
12350	5664	10	teaspoon	teaspoon	NN
12350	5664	11	of	of	IN
12350	5664	12	salt	salt	NN
12350	5664	13	,	,	,
12350	5664	14	one	one	CD
12350	5664	15	cup	cup	NN
12350	5664	16	of	of	IN
12350	5664	17	sugar	sugar	NN
12350	5664	18	and	and	CC
12350	5664	19	two	two	CD
12350	5664	20	well	well	RB
12350	5664	21	-	-	HYPH
12350	5664	22	beaten	beat	VBN
12350	5664	23	eggs	egg	NNS
12350	5664	24	.	.	.
12350	5665	1	Heat	heat	VB
12350	5665	2	this	this	DT
12350	5665	3	and	and	CC
12350	5665	4	then	then	RB
12350	5665	5	pour	pour	VBP
12350	5665	6	in	in	IN
12350	5665	7	slowly	slowly	RB
12350	5665	8	one	one	CD
12350	5665	9	cup	cup	NN
12350	5665	10	of	of	IN
12350	5665	11	cream	cream	NN
12350	5665	12	of	of	IN
12350	5665	13	wheat	wheat	NN
12350	5665	14	or	or	CC
12350	5665	15	farina	farina	NN
12350	5665	16	,	,	,
12350	5665	17	stirring	stir	VBG
12350	5665	18	constantly	constantly	RB
12350	5665	19	.	.	.
12350	5666	1	Boil	Boil	NNP
12350	5666	2	fifteen	fifteen	CD
12350	5666	3	minutes	minute	NNS
12350	5666	4	;	;	:
12350	5666	5	then	then	RB
12350	5666	6	butter	butter	VB
12350	5666	7	a	a	DT
12350	5666	8	deep	deep	JJ
12350	5666	9	pudding	pudding	NN
12350	5666	10	dish	dish	NN
12350	5666	11	and	and	CC
12350	5666	12	put	put	VBD
12350	5666	13	in	in	RP
12350	5666	14	a	a	DT
12350	5666	15	layer	layer	NN
12350	5666	16	of	of	IN
12350	5666	17	stewed	stew	VBN
12350	5666	18	prunes	prune	NNS
12350	5666	19	--	--	:
12350	5666	20	that	that	WDT
12350	5666	21	have	have	VBP
12350	5666	22	been	be	VBN
12350	5666	23	cut	cut	VBN
12350	5666	24	up	up	RP
12350	5666	25	in	in	IN
12350	5666	26	small	small	JJ
12350	5666	27	pieces	piece	NNS
12350	5666	28	with	with	IN
12350	5666	29	a	a	DT
12350	5666	30	scissors	scissor	NNS
12350	5666	31	;	;	:
12350	5666	32	on	on	IN
12350	5666	33	the	the	DT
12350	5666	34	bottom	bottom	NN
12350	5666	35	,	,	,
12350	5666	36	over	over	IN
12350	5666	37	this	this	DT
12350	5666	38	,	,	,
12350	5666	39	pour	pour	VB
12350	5666	40	a	a	DT
12350	5666	41	layer	layer	NN
12350	5666	42	of	of	IN
12350	5666	43	the	the	DT
12350	5666	44	above	above	JJ
12350	5666	45	,	,	,
12350	5666	46	alternating	alternate	VBG
12350	5666	47	in	in	IN
12350	5666	48	this	this	DT
12350	5666	49	order	order	NN
12350	5666	50	until	until	IN
12350	5666	51	all	all	DT
12350	5666	52	has	have	VBZ
12350	5666	53	been	be	VBN
12350	5666	54	used	use	VBN
12350	5666	55	.	.	.
12350	5667	1	Bake	bake	VB
12350	5667	2	ten	ten	JJ
12350	5667	3	minutes	minute	NNS
12350	5667	4	in	in	IN
12350	5667	5	a	a	DT
12350	5667	6	hot	hot	JJ
12350	5667	7	oven	oven	NN
12350	5667	8	.	.	.
12350	5668	1	Plain	plain	JJ
12350	5668	2	cream	cream	NN
12350	5668	3	,	,	,
12350	5668	4	not	not	RB
12350	5668	5	whipped	whip	VBN
12350	5668	6	or	or	CC
12350	5668	7	sweetened	sweeten	VBN
12350	5668	8	,	,	,
12350	5668	9	is	be	VBZ
12350	5668	10	a	a	DT
12350	5668	11	delicious	delicious	JJ
12350	5668	12	sauce	sauce	NN
12350	5668	13	for	for	IN
12350	5668	14	this	this	DT
12350	5668	15	.	.	.
12350	5669	1	BROWN	BROWN	NNP
12350	5669	2	BETTY	BETTY	NNP
12350	5669	3	Pare	Pare	NNP
12350	5669	4	,	,	,
12350	5669	5	quarter	quarter	NN
12350	5669	6	,	,	,
12350	5669	7	core	core	NN
12350	5669	8	and	and	CC
12350	5669	9	slice	slice	VB
12350	5669	10	four	four	CD
12350	5669	11	medium	medium	JJ
12350	5669	12	-	-	HYPH
12350	5669	13	sized	sized	JJ
12350	5669	14	apples	apple	NNS
12350	5669	15	.	.	.
12350	5670	1	Melt	Melt	NNP
12350	5670	2	one	one	CD
12350	5670	3	-	-	HYPH
12350	5670	4	quarter	quarter	NN
12350	5670	5	cup	cup	NN
12350	5670	6	of	of	IN
12350	5670	7	butter	butter	NN
12350	5670	8	and	and	CC
12350	5670	9	pour	pour	VB
12350	5670	10	it	-PRON-	PRP
12350	5670	11	with	with	IN
12350	5670	12	the	the	DT
12350	5670	13	juice	juice	NN
12350	5670	14	of	of	IN
12350	5670	15	half	half	PDT
12350	5670	16	a	a	DT
12350	5670	17	lemon	lemon	NN
12350	5670	18	over	over	IN
12350	5670	19	one	one	CD
12350	5670	20	cup	cup	NN
12350	5670	21	of	of	IN
12350	5670	22	bread	bread	NN
12350	5670	23	crumbs	crumb	NNS
12350	5670	24	.	.	.
12350	5671	1	Mix	mix	VB
12350	5671	2	one	one	CD
12350	5671	3	-	-	HYPH
12350	5671	4	half	half	NN
12350	5671	5	teaspoon	teaspoon	NN
12350	5671	6	of	of	IN
12350	5671	7	cinnamon	cinnamon	NN
12350	5671	8	,	,	,
12350	5671	9	grated	grate	VBN
12350	5671	10	rind	rind	NN
12350	5671	11	of	of	IN
12350	5671	12	one	one	CD
12350	5671	13	-	-	HYPH
12350	5671	14	half	half	NN
12350	5671	15	lemon	lemon	NN
12350	5671	16	and	and	CC
12350	5671	17	one	one	CD
12350	5671	18	-	-	HYPH
12350	5671	19	quarter	quarter	NN
12350	5671	20	cup	cup	NN
12350	5671	21	of	of	IN
12350	5671	22	sugar	sugar	NN
12350	5671	23	together	together	RB
12350	5671	24	.	.	.
12350	5672	1	Butter	butter	VB
12350	5672	2	a	a	DT
12350	5672	3	baking	baking	NN
12350	5672	4	dish	dish	NN
12350	5672	5	;	;	:
12350	5672	6	put	put	VBN
12350	5672	7	in	in	IN
12350	5672	8	alternate	alternate	JJ
12350	5672	9	layers	layer	NNS
12350	5672	10	of	of	IN
12350	5672	11	apple	apple	NN
12350	5672	12	and	and	CC
12350	5672	13	bread	bread	NN
12350	5672	14	crumbs	crumb	NNS
12350	5672	15	,	,	,
12350	5672	16	sprinkling	sprinkle	VBG
12350	5672	17	the	the	DT
12350	5672	18	apples	apple	NNS
12350	5672	19	with	with	IN
12350	5672	20	the	the	DT
12350	5672	21	sugar	sugar	NN
12350	5672	22	mixture	mixture	NN
12350	5672	23	,	,	,
12350	5672	24	and	and	CC
12350	5672	25	making	make	VBG
12350	5672	26	the	the	DT
12350	5672	27	last	last	JJ
12350	5672	28	layer	layer	NN
12350	5672	29	of	of	IN
12350	5672	30	crumbs	crumb	NNS
12350	5672	31	.	.	.
12350	5673	1	Pour	pour	VB
12350	5673	2	one	one	CD
12350	5673	3	-	-	HYPH
12350	5673	4	quarter	quarter	NN
12350	5673	5	cup	cup	NN
12350	5673	6	of	of	IN
12350	5673	7	boiling	boil	VBG
12350	5673	8	water	water	NN
12350	5673	9	on	on	IN
12350	5673	10	before	before	IN
12350	5673	11	adding	add	VBG
12350	5673	12	the	the	DT
12350	5673	13	last	last	JJ
12350	5673	14	layer	layer	NN
12350	5673	15	of	of	IN
12350	5673	16	crumbs	crumb	NNS
12350	5673	17	;	;	:
12350	5673	18	cover	cover	VB
12350	5673	19	and	and	CC
12350	5673	20	bake	bake	VB
12350	5673	21	for	for	IN
12350	5673	22	thirty	thirty	CD
12350	5673	23	minutes	minute	NNS
12350	5673	24	or	or	CC
12350	5673	25	until	until	IN
12350	5673	26	the	the	DT
12350	5673	27	apples	apple	NNS
12350	5673	28	are	be	VBP
12350	5673	29	soft	soft	JJ
12350	5673	30	;	;	:
12350	5673	31	then	then	RB
12350	5673	32	uncover	uncover	VB
12350	5673	33	and	and	CC
12350	5673	34	brown	brown	VB
12350	5673	35	the	the	DT
12350	5673	36	crumbs	crumb	NNS
12350	5673	37	.	.	.
12350	5674	1	Serve	serve	VB
12350	5674	2	with	with	IN
12350	5674	3	cream	cream	NN
12350	5674	4	or	or	CC
12350	5674	5	with	with	IN
12350	5674	6	soft	soft	JJ
12350	5674	7	custard	custard	NN
12350	5674	8	or	or	CC
12350	5674	9	lemon	lemon	NN
12350	5674	10	sauce	sauce	NN
12350	5674	11	.	.	.
12350	5675	1	If	if	IN
12350	5675	2	desired	desire	VBN
12350	5675	3	for	for	IN
12350	5675	4	a	a	DT
12350	5675	5	meat	meat	NN
12350	5675	6	meal	meal	NN
12350	5675	7	,	,	,
12350	5675	8	substitute	substitute	NN
12350	5675	9	chicken	chicken	NN
12350	5675	10	-	-	HYPH
12350	5675	11	fat	fat	NN
12350	5675	12	for	for	IN
12350	5675	13	butter	butter	NN
12350	5675	14	and	and	CC
12350	5675	15	use	use	VB
12350	5675	16	lemon	lemon	NN
12350	5675	17	sauce	sauce	NN
12350	5675	18	.	.	.
12350	5676	1	APPLE	APPLE	NNP
12350	5676	2	AND	and	CC
12350	5676	3	HONEY	honey	NN
12350	5676	4	PUDDING	pudding	NN
12350	5676	5	Take	take	VBP
12350	5676	6	four	four	CD
12350	5676	7	cups	cup	NNS
12350	5676	8	of	of	IN
12350	5676	9	raw	raw	JJ
12350	5676	10	apples	apple	NNS
12350	5676	11	cut	cut	VBN
12350	5676	12	in	in	IN
12350	5676	13	small	small	JJ
12350	5676	14	pieces	piece	NNS
12350	5676	15	,	,	,
12350	5676	16	two	two	CD
12350	5676	17	cups	cup	NNS
12350	5676	18	of	of	IN
12350	5676	19	bread	bread	NN
12350	5676	20	crumbs	crumb	VBZ
12350	5676	21	,	,	,
12350	5676	22	one	one	CD
12350	5676	23	-	-	HYPH
12350	5676	24	half	half	NN
12350	5676	25	cup	cup	NN
12350	5676	26	of	of	IN
12350	5676	27	hot	hot	JJ
12350	5676	28	water	water	NN
12350	5676	29	,	,	,
12350	5676	30	two	two	CD
12350	5676	31	teaspoons	teaspoon	NNS
12350	5676	32	of	of	IN
12350	5676	33	butter	butter	NN
12350	5676	34	,	,	,
12350	5676	35	two	two	CD
12350	5676	36	teaspoons	teaspoon	NNS
12350	5676	37	of	of	IN
12350	5676	38	cinnamon	cinnamon	NN
12350	5676	39	,	,	,
12350	5676	40	one	one	CD
12350	5676	41	-	-	HYPH
12350	5676	42	half	half	NN
12350	5676	43	cup	cup	NN
12350	5676	44	of	of	IN
12350	5676	45	honey	honey	NN
12350	5676	46	.	.	.
12350	5677	1	Put	put	VB
12350	5677	2	a	a	DT
12350	5677	3	layer	layer	NN
12350	5677	4	of	of	IN
12350	5677	5	the	the	DT
12350	5677	6	apple	apple	NN
12350	5677	7	in	in	IN
12350	5677	8	a	a	DT
12350	5677	9	well	well	RB
12350	5677	10	-	-	HYPH
12350	5677	11	buttered	butter	VBN
12350	5677	12	pudding	pudding	NN
12350	5677	13	dish	dish	NN
12350	5677	14	;	;	:
12350	5677	15	then	then	RB
12350	5677	16	a	a	DT
12350	5677	17	layer	layer	NN
12350	5677	18	of	of	IN
12350	5677	19	crumbs	crumb	NNS
12350	5677	20	.	.	.
12350	5678	1	Mix	mix	VB
12350	5678	2	the	the	DT
12350	5678	3	honey	honey	NN
12350	5678	4	and	and	CC
12350	5678	5	hot	hot	JJ
12350	5678	6	water	water	NN
12350	5678	7	.	.	.
12350	5679	1	Pour	pour	VB
12350	5679	2	part	part	NN
12350	5679	3	of	of	IN
12350	5679	4	this	this	DT
12350	5679	5	over	over	IN
12350	5679	6	the	the	DT
12350	5679	7	crumbs	crumb	NNS
12350	5679	8	,	,	,
12350	5679	9	sprinkle	sprinkle	VB
12350	5679	10	with	with	IN
12350	5679	11	cinnamon	cinnamon	NN
12350	5679	12	and	and	CC
12350	5679	13	dot	dot	NN
12350	5679	14	with	with	IN
12350	5679	15	a	a	DT
12350	5679	16	few	few	JJ
12350	5679	17	bits	bit	NNS
12350	5679	18	of	of	IN
12350	5679	19	butter	butter	NN
12350	5679	20	.	.	.
12350	5680	1	Fill	fill	VB
12350	5680	2	the	the	DT
12350	5680	3	dish	dish	NN
12350	5680	4	with	with	IN
12350	5680	5	alternate	alternate	JJ
12350	5680	6	layers	layer	NNS
12350	5680	7	of	of	IN
12350	5680	8	apples	apple	NNS
12350	5680	9	,	,	,
12350	5680	10	crumbs	crumb	NNS
12350	5680	11	,	,	,
12350	5680	12	honey	honey	NN
12350	5680	13	,	,	,
12350	5680	14	etc	etc	FW
12350	5680	15	.	.	FW
12350	5680	16	,	,	,
12350	5680	17	having	have	VBG
12350	5680	18	a	a	DT
12350	5680	19	layer	layer	NN
12350	5680	20	of	of	IN
12350	5680	21	crumbs	crumb	NNS
12350	5680	22	on	on	IN
12350	5680	23	top	top	NN
12350	5680	24	.	.	.
12350	5681	1	Cover	cover	VB
12350	5681	2	and	and	CC
12350	5681	3	bake	bake	VB
12350	5681	4	forty	forty	CD
12350	5681	5	-	-	HYPH
12350	5681	6	five	five	CD
12350	5681	7	minutes	minute	NNS
12350	5681	8	.	.	.
12350	5682	1	Serve	serve	VB
12350	5682	2	with	with	IN
12350	5682	3	cream	cream	NN
12350	5682	4	.	.	.
12350	5683	1	QUEEN	QUEEN	NNP
12350	5683	2	BREAD	BREAD	NNP
12350	5683	3	PUDDING	pudding	NN
12350	5683	4	Take	take	VB
12350	5683	5	one	one	CD
12350	5683	6	cup	cup	NN
12350	5683	7	of	of	IN
12350	5683	8	grated	grate	VBN
12350	5683	9	bread	bread	NN
12350	5683	10	crumbs	crumb	NNS
12350	5683	11	,	,	,
12350	5683	12	soak	soak	VB
12350	5683	13	it	-PRON-	PRP
12350	5683	14	in	in	IN
12350	5683	15	one	one	CD
12350	5683	16	pint	pint	NN
12350	5683	17	of	of	IN
12350	5683	18	sweet	sweet	JJ
12350	5683	19	milk	milk	NN
12350	5683	20	;	;	:
12350	5683	21	then	then	RB
12350	5683	22	break	break	VB
12350	5683	23	three	three	CD
12350	5683	24	eggs	egg	NNS
12350	5683	25	;	;	:
12350	5683	26	separate	separate	VB
12350	5683	27	the	the	DT
12350	5683	28	whites	white	NNS
12350	5683	29	,	,	,
12350	5683	30	add	add	VB
12350	5683	31	to	to	IN
12350	5683	32	the	the	DT
12350	5683	33	yolks	yolk	NNS
12350	5683	34	one	one	CD
12350	5683	35	cup	cup	NN
12350	5683	36	of	of	IN
12350	5683	37	sugar	sugar	NN
12350	5683	38	and	and	CC
12350	5683	39	a	a	DT
12350	5683	40	small	small	JJ
12350	5683	41	piece	piece	NN
12350	5683	42	of	of	IN
12350	5683	43	butter	butter	NN
12350	5683	44	;	;	:
12350	5683	45	beat	beat	VB
12350	5683	46	it	-PRON-	PRP
12350	5683	47	well	well	RB
12350	5683	48	,	,	,
12350	5683	49	and	and	CC
12350	5683	50	squeeze	squeeze	VB
12350	5683	51	the	the	DT
12350	5683	52	bread	bread	NN
12350	5683	53	crumbs	crumb	VBZ
12350	5683	54	out	out	IN
12350	5683	55	of	of	IN
12350	5683	56	the	the	DT
12350	5683	57	milk	milk	NN
12350	5683	58	,	,	,
12350	5683	59	and	and	CC
12350	5683	60	add	add	VB
12350	5683	61	this	this	DT
12350	5683	62	to	to	IN
12350	5683	63	the	the	DT
12350	5683	64	yolks	yolk	NNS
12350	5683	65	and	and	CC
12350	5683	66	flavor	flavor	NN
12350	5683	67	with	with	IN
12350	5683	68	vanilla	vanilla	NN
12350	5683	69	.	.	.
12350	5684	1	Grease	grease	VB
12350	5684	2	the	the	DT
12350	5684	3	pans	pan	NNS
12350	5684	4	with	with	IN
12350	5684	5	butter	butter	NN
12350	5684	6	,	,	,
12350	5684	7	put	put	VB
12350	5684	8	the	the	DT
12350	5684	9	mixture	mixture	NN
12350	5684	10	in	in	IN
12350	5684	11	the	the	DT
12350	5684	12	pan	pan	NN
12350	5684	13	,	,	,
12350	5684	14	and	and	CC
12350	5684	15	pour	pour	VB
12350	5684	16	the	the	DT
12350	5684	17	milk	milk	NN
12350	5684	18	over	over	IN
12350	5684	19	it	-PRON-	PRP
12350	5684	20	;	;	:
12350	5684	21	set	set	VBN
12350	5684	22	in	in	IN
12350	5684	23	the	the	DT
12350	5684	24	oven	oven	NN
12350	5684	25	to	to	TO
12350	5684	26	bake	bake	VB
12350	5684	27	until	until	IN
12350	5684	28	nearly	nearly	RB
12350	5684	29	dry	dry	JJ
12350	5684	30	,	,	,
12350	5684	31	then	then	RB
12350	5684	32	add	add	VB
12350	5684	33	a	a	DT
12350	5684	34	layer	layer	NN
12350	5684	35	of	of	IN
12350	5684	36	fresh	fresh	JJ
12350	5684	37	fruit	fruit	NN
12350	5684	38	(	(	-LRB-
12350	5684	39	apricots	apricot	NNS
12350	5684	40	or	or	CC
12350	5684	41	peaches	peach	NNS
12350	5684	42	are	be	VBP
12350	5684	43	the	the	DT
12350	5684	44	best	good	JJS
12350	5684	45	or	or	CC
12350	5684	46	strawberry	strawberry	JJ
12350	5684	47	preserves	preserve	NNS
12350	5684	48	)	)	-RRB-
12350	5684	49	;	;	:
12350	5684	50	add	add	VB
12350	5684	51	the	the	DT
12350	5684	52	whites	white	NNS
12350	5684	53	of	of	IN
12350	5684	54	eggs	egg	NNS
12350	5684	55	that	that	WDT
12350	5684	56	were	be	VBD
12350	5684	57	beaten	beat	VBN
12350	5684	58	stiff	stiff	JJ
12350	5684	59	.	.	.
12350	5685	1	Serve	serve	VB
12350	5685	2	cold	cold	JJ
12350	5685	3	with	with	IN
12350	5685	4	cream	cream	NN
12350	5685	5	or	or	CC
12350	5685	6	milk	milk	NN
12350	5685	7	.	.	.
12350	5686	1	This	this	DT
12350	5686	2	can	can	MD
12350	5686	3	also	also	RB
12350	5686	4	be	be	VB
12350	5686	5	served	serve	VBN
12350	5686	6	hot	hot	JJ
12350	5686	7	.	.	.
12350	5687	1	BREAD	bread	NN
12350	5687	2	PUDDING	pudding	NN
12350	5687	3	Soak	Soak	NNP
12350	5687	4	one	one	CD
12350	5687	5	and	and	CC
12350	5687	6	one	one	CD
12350	5687	7	-	-	HYPH
12350	5687	8	half	half	NN
12350	5687	9	cups	cup	NNS
12350	5687	10	of	of	IN
12350	5687	11	bread	bread	NN
12350	5687	12	crumbs	crumb	VBZ
12350	5687	13	in	in	IN
12350	5687	14	a	a	DT
12350	5687	15	pint	pint	NN
12350	5687	16	of	of	IN
12350	5687	17	sweet	sweet	JJ
12350	5687	18	milk	milk	NN
12350	5687	19	for	for	IN
12350	5687	20	half	half	PDT
12350	5687	21	an	an	DT
12350	5687	22	hour	hour	NN
12350	5687	23	;	;	:
12350	5687	24	separate	separate	VB
12350	5687	25	the	the	DT
12350	5687	26	whites	white	NNS
12350	5687	27	and	and	CC
12350	5687	28	yolks	yolk	NNS
12350	5687	29	of	of	IN
12350	5687	30	two	two	CD
12350	5687	31	eggs	egg	NNS
12350	5687	32	,	,	,
12350	5687	33	setting	set	VBG
12350	5687	34	the	the	DT
12350	5687	35	whites	white	NNS
12350	5687	36	in	in	IN
12350	5687	37	a	a	DT
12350	5687	38	cool	cool	JJ
12350	5687	39	place	place	NN
12350	5687	40	until	until	IN
12350	5687	41	needed	need	VBN
12350	5687	42	.	.	.
12350	5688	1	Beat	beat	VB
12350	5688	2	the	the	DT
12350	5688	3	yolks	yolk	NNS
12350	5688	4	with	with	IN
12350	5688	5	a	a	DT
12350	5688	6	half	half	JJ
12350	5688	7	cup	cup	NN
12350	5688	8	of	of	IN
12350	5688	9	sugar	sugar	NN
12350	5688	10	and	and	CC
12350	5688	11	add	add	VB
12350	5688	12	the	the	DT
12350	5688	13	grated	grate	VBN
12350	5688	14	peel	peel	NN
12350	5688	15	of	of	IN
12350	5688	16	one	one	CD
12350	5688	17	lemon	lemon	NN
12350	5688	18	and	and	CC
12350	5688	19	stir	stir	VB
12350	5688	20	into	into	IN
12350	5688	21	the	the	DT
12350	5688	22	bread	bread	NN
12350	5688	23	crumbs	crumb	NNS
12350	5688	24	.	.	.
12350	5689	1	Put	put	VB
12350	5689	2	in	in	RP
12350	5689	3	some	some	DT
12350	5689	4	raisins	raisin	NNS
12350	5689	5	and	and	CC
12350	5689	6	pour	pour	VBP
12350	5689	7	into	into	IN
12350	5689	8	a	a	DT
12350	5689	9	greased	grease	VBN
12350	5689	10	pudding	pudding	NN
12350	5689	11	dish	dish	NN
12350	5689	12	and	and	CC
12350	5689	13	bake	bake	NN
12350	5689	14	in	in	RP
12350	5689	15	a	a	DT
12350	5689	16	moderate	moderate	JJ
12350	5689	17	oven	oven	NN
12350	5689	18	,	,	,
12350	5689	19	about	about	RB
12350	5689	20	half	half	PDT
12350	5689	21	an	an	DT
12350	5689	22	hour	hour	NN
12350	5689	23	.	.	.
12350	5690	1	Beat	beat	VB
12350	5690	2	the	the	DT
12350	5690	3	whites	white	NNS
12350	5690	4	of	of	IN
12350	5690	5	the	the	DT
12350	5690	6	eggs	egg	NNS
12350	5690	7	to	to	IN
12350	5690	8	a	a	DT
12350	5690	9	stiff	stiff	JJ
12350	5690	10	froth	froth	NN
12350	5690	11	,	,	,
12350	5690	12	adding	add	VBG
12350	5690	13	half	half	PDT
12350	5690	14	a	a	DT
12350	5690	15	cup	cup	NN
12350	5690	16	of	of	IN
12350	5690	17	powdered	powdered	JJ
12350	5690	18	sugar	sugar	NN
12350	5690	19	;	;	:
12350	5690	20	and	and	CC
12350	5690	21	spread	spread	VBD
12350	5690	22	this	this	DT
12350	5690	23	on	on	IN
12350	5690	24	top	top	NN
12350	5690	25	of	of	IN
12350	5690	26	pudding	pudding	NN
12350	5690	27	and	and	CC
12350	5690	28	return	return	NN
12350	5690	29	to	to	IN
12350	5690	30	the	the	DT
12350	5690	31	oven	oven	JJ
12350	5690	32	and	and	CC
12350	5690	33	brown	brown	NNP
12350	5690	34	delicately	delicately	RB
12350	5690	35	.	.	.
12350	5691	1	May	May	MD
12350	5691	2	be	be	VB
12350	5691	3	eaten	eat	VBN
12350	5691	4	hot	hot	JJ
12350	5691	5	or	or	CC
12350	5691	6	cold	cold	JJ
12350	5691	7	,	,	,
12350	5691	8	with	with	IN
12350	5691	9	jelly	jelly	JJ
12350	5691	10	sauce	sauce	NN
12350	5691	11	or	or	CC
12350	5691	12	whipped	whip	VBN
12350	5691	13	cream	cream	NN
12350	5691	14	.	.	.
12350	5692	1	Stale	stale	JJ
12350	5692	2	cake	cake	NN
12350	5692	3	of	of	IN
12350	5692	4	any	any	DT
12350	5692	5	kind	kind	NN
12350	5692	6	may	may	MD
12350	5692	7	be	be	VB
12350	5692	8	used	use	VBN
12350	5692	9	instead	instead	RB
12350	5692	10	of	of	IN
12350	5692	11	bread	bread	NN
12350	5692	12	;	;	,
12350	5692	13	and	and	CC
12350	5692	14	ginger	ginger	NN
12350	5692	15	bread	bread	NN
12350	5692	16	also	also	RB
12350	5692	17	is	be	VBZ
12350	5692	18	particularly	particularly	RB
12350	5692	19	nice	nice	JJ
12350	5692	20	,	,	,
12350	5692	21	adding	add	VBG
12350	5692	22	raisins	raisin	NNS
12350	5692	23	and	and	CC
12350	5692	24	citron	citron	NN
12350	5692	25	,	,	,
12350	5692	26	and	and	CC
12350	5692	27	spreading	spread	VBG
12350	5692	28	a	a	DT
12350	5692	29	layer	layer	NN
12350	5692	30	of	of	IN
12350	5692	31	jelly	jelly	NNP
12350	5692	32	on	on	IN
12350	5692	33	the	the	DT
12350	5692	34	pudding	pudding	NN
12350	5692	35	before	before	IN
12350	5692	36	putting	put	VBG
12350	5692	37	on	on	RP
12350	5692	38	the	the	DT
12350	5692	39	icing	icing	NN
12350	5692	40	.	.	.
12350	5693	1	CORNMEAL	cornmeal	JJ
12350	5693	2	PUDDING	pudding	NN
12350	5693	3	Bring	bring	VBP
12350	5693	4	one	one	CD
12350	5693	5	pint	pint	NN
12350	5693	6	of	of	IN
12350	5693	7	milk	milk	NN
12350	5693	8	to	to	IN
12350	5693	9	the	the	DT
12350	5693	10	boiling	boiling	NN
12350	5693	11	point	point	NN
12350	5693	12	;	;	:
12350	5693	13	pour	pour	VB
12350	5693	14	it	-PRON-	PRP
12350	5693	15	gradually	gradually	RB
12350	5693	16	on	on	IN
12350	5693	17	one	one	CD
12350	5693	18	-	-	HYPH
12350	5693	19	half	half	NN
12350	5693	20	cup	cup	NN
12350	5693	21	of	of	IN
12350	5693	22	Indian	indian	JJ
12350	5693	23	meal	meal	NN
12350	5693	24	,	,	,
12350	5693	25	stirring	stir	VBG
12350	5693	26	all	all	PDT
12350	5693	27	the	the	DT
12350	5693	28	while	while	NN
12350	5693	29	to	to	TO
12350	5693	30	prevent	prevent	VB
12350	5693	31	lumps	lump	NNS
12350	5693	32	.	.	.
12350	5694	1	When	when	WRB
12350	5694	2	cool	cool	JJ
12350	5694	3	add	add	VBP
12350	5694	4	three	three	CD
12350	5694	5	eggs	egg	NNS
12350	5694	6	well	well	RB
12350	5694	7	beaten	beat	VBN
12350	5694	8	,	,	,
12350	5694	9	and	and	CC
12350	5694	10	one	one	CD
12350	5694	11	tablespoon	tablespoon	NN
12350	5694	12	of	of	IN
12350	5694	13	flour	flour	NN
12350	5694	14	,	,	,
12350	5694	15	one	one	CD
12350	5694	16	-	-	HYPH
12350	5694	17	half	half	NN
12350	5694	18	cup	cup	NN
12350	5694	19	of	of	IN
12350	5694	20	sugar	sugar	NN
12350	5694	21	,	,	,
12350	5694	22	one	one	CD
12350	5694	23	-	-	HYPH
12350	5694	24	half	half	NN
12350	5694	25	teaspoon	teaspoon	NN
12350	5694	26	of	of	IN
12350	5694	27	ginger	ginger	NN
12350	5694	28	,	,	,
12350	5694	29	one	one	CD
12350	5694	30	teaspoon	teaspoon	NN
12350	5694	31	of	of	IN
12350	5694	32	cinnamon	cinnamon	NN
12350	5694	33	,	,	,
12350	5694	34	pinch	pinch	NN
12350	5694	35	of	of	IN
12350	5694	36	salt	salt	NN
12350	5694	37	and	and	CC
12350	5694	38	one	one	CD
12350	5694	39	pint	pint	VBP
12350	5694	40	cold	cold	JJ
12350	5694	41	milk	milk	NN
12350	5694	42	.	.	.
12350	5695	1	Pour	pour	VB
12350	5695	2	into	into	IN
12350	5695	3	battered	batter	VBN
12350	5695	4	pudding	pudding	NN
12350	5695	5	dish	dish	NN
12350	5695	6	and	and	CC
12350	5695	7	bake	bake	VBP
12350	5695	8	an	an	DT
12350	5695	9	hour	hour	NN
12350	5695	10	and	and	CC
12350	5695	11	a	a	DT
12350	5695	12	half	half	NN
12350	5695	13	.	.	.
12350	5696	1	Serve	serve	VB
12350	5696	2	with	with	IN
12350	5696	3	hot	hot	JJ
12350	5696	4	maple	maple	NN
12350	5696	5	sugar	sugar	NN
12350	5696	6	or	or	CC
12350	5696	7	cream	cream	NN
12350	5696	8	.	.	.
12350	5697	1	BLACK	BLACK	NNP
12350	5697	2	BREAD	BREAD	NNP
12350	5697	3	PUDDING	pudding	NN
12350	5697	4	Yolks	Yolks	NNPS
12350	5697	5	of	of	IN
12350	5697	6	three	three	CD
12350	5697	7	eggs	egg	NNS
12350	5697	8	beaten	beat	VBN
12350	5697	9	with	with	IN
12350	5697	10	one	one	CD
12350	5697	11	cup	cup	NN
12350	5697	12	of	of	IN
12350	5697	13	sugar	sugar	NN
12350	5697	14	;	;	:
12350	5697	15	add	add	VB
12350	5697	16	one	one	CD
12350	5697	17	teaspoon	teaspoon	NN
12350	5697	18	of	of	IN
12350	5697	19	cinnamon	cinnamon	NN
12350	5697	20	,	,	,
12350	5697	21	pinch	pinch	NN
12350	5697	22	of	of	IN
12350	5697	23	cloves	clove	NNS
12350	5697	24	,	,	,
12350	5697	25	and	and	CC
12350	5697	26	pinch	pinch	NN
12350	5697	27	of	of	IN
12350	5697	28	allspice	allspice	NN
12350	5697	29	;	;	:
12350	5697	30	one	one	CD
12350	5697	31	cup	cup	NN
12350	5697	32	of	of	IN
12350	5697	33	stale	stale	JJ
12350	5697	34	rye	rye	NN
12350	5697	35	bread	bread	NN
12350	5697	36	crumbs	crumb	NNS
12350	5697	37	added	add	VBD
12350	5697	38	gradually	gradually	RB
12350	5697	39	.	.	.
12350	5698	1	Mix	mix	VB
12350	5698	2	well	well	RB
12350	5698	3	and	and	CC
12350	5698	4	add	add	VB
12350	5698	5	beaten	beat	VBN
12350	5698	6	whites	white	NNS
12350	5698	7	.	.	.
12350	5699	1	Bake	bake	VB
12350	5699	2	slowly	slowly	RB
12350	5699	3	.	.	.
12350	5700	1	Half	half	PDT
12350	5700	2	an	an	DT
12350	5700	3	hour	hour	NN
12350	5700	4	before	before	IN
12350	5700	5	serving	serve	VBG
12350	5700	6	,	,	,
12350	5700	7	add	add	VB
12350	5700	8	one	one	CD
12350	5700	9	cup	cup	NN
12350	5700	10	of	of	IN
12350	5700	11	claret	claret	NN
12350	5700	12	or	or	CC
12350	5700	13	white	white	JJ
12350	5700	14	wine	wine	NN
12350	5700	15	.	.	.
12350	5701	1	Serve	serve	VB
12350	5701	2	with	with	IN
12350	5701	3	sherry	sherry	JJ
12350	5701	4	wine	wine	NN
12350	5701	5	sauce	sauce	NN
12350	5701	6	or	or	CC
12350	5701	7	whipped	whip	VBN
12350	5701	8	cream	cream	NN
12350	5701	9	.	.	.
12350	5702	1	DIMPES	dimpes	NN
12350	5702	2	DAMPES	dampe	NNS
12350	5702	3	(	(	-LRB-
12350	5702	4	APPLE	APPLE	NNP
12350	5702	5	SLUMP	SLUMP	NNP
12350	5702	6	)	)	-RRB-
12350	5702	7	Mix	mix	VB
12350	5702	8	one	one	CD
12350	5702	9	-	-	HYPH
12350	5702	10	half	half	NN
12350	5702	11	cup	cup	NN
12350	5702	12	of	of	IN
12350	5702	13	sugar	sugar	NN
12350	5702	14	,	,	,
12350	5702	15	one	one	CD
12350	5702	16	-	-	HYPH
12350	5702	17	quarter	quarter	NN
12350	5702	18	teaspoon	teaspoon	NN
12350	5702	19	of	of	IN
12350	5702	20	salt	salt	NN
12350	5702	21	,	,	,
12350	5702	22	two	two	CD
12350	5702	23	cups	cup	NNS
12350	5702	24	of	of	IN
12350	5702	25	flour	flour	NN
12350	5702	26	and	and	CC
12350	5702	27	gradually	gradually	RB
12350	5702	28	two	two	CD
12350	5702	29	cups	cup	NNS
12350	5702	30	of	of	IN
12350	5702	31	milk	milk	NN
12350	5702	32	to	to	TO
12350	5702	33	make	make	VB
12350	5702	34	a	a	DT
12350	5702	35	smooth	smooth	JJ
12350	5702	36	batter	batter	NN
12350	5702	37	.	.	.
12350	5703	1	Melt	Melt	NNP
12350	5703	2	one	one	CD
12350	5703	3	-	-	HYPH
12350	5703	4	half	half	NN
12350	5703	5	cup	cup	NN
12350	5703	6	or	or	CC
12350	5703	7	a	a	DT
12350	5703	8	little	little	JJ
12350	5703	9	less	less	JJR
12350	5703	10	of	of	IN
12350	5703	11	butter	butter	NN
12350	5703	12	in	in	IN
12350	5703	13	a	a	DT
12350	5703	14	large	large	JJ
12350	5703	15	shallow	shallow	JJ
12350	5703	16	dripping	dripping	NN
12350	5703	17	-	-	HYPH
12350	5703	18	pan	pan	NN
12350	5703	19	and	and	CC
12350	5703	20	let	let	VB
12350	5703	21	it	-PRON-	PRP
12350	5703	22	spread	spread	VB
12350	5703	23	all	all	RB
12350	5703	24	over	over	IN
12350	5703	25	the	the	DT
12350	5703	26	pan	pan	NN
12350	5703	27	to	to	TO
12350	5703	28	grease	grease	VB
12350	5703	29	it	-PRON-	PRP
12350	5703	30	well	well	RB
12350	5703	31	,	,	,
12350	5703	32	then	then	RB
12350	5703	33	pour	pour	VB
12350	5703	34	one	one	CD
12350	5703	35	-	-	HYPH
12350	5703	36	half	half	NN
12350	5703	37	cup	cup	NN
12350	5703	38	of	of	IN
12350	5703	39	butter	butter	NN
12350	5703	40	and	and	CC
12350	5703	41	one	one	CD
12350	5703	42	quart	quart	NN
12350	5703	43	of	of	IN
12350	5703	44	sliced	slice	VBN
12350	5703	45	apples	apple	NNS
12350	5703	46	to	to	IN
12350	5703	47	the	the	DT
12350	5703	48	batter	batter	NN
12350	5703	49	.	.	.
12350	5704	1	Mix	mix	VB
12350	5704	2	and	and	CC
12350	5704	3	pour	pour	VB
12350	5704	4	into	into	IN
12350	5704	5	pan	pan	NN
12350	5704	6	or	or	CC
12350	5704	7	pans	pan	NNS
12350	5704	8	not	not	RB
12350	5704	9	more	more	JJR
12350	5704	10	than	than	IN
12350	5704	11	three	three	CD
12350	5704	12	-	-	HYPH
12350	5704	13	quarters	quarter	NNS
12350	5704	14	of	of	IN
12350	5704	15	an	an	DT
12350	5704	16	inch	inch	NN
12350	5704	17	deep	deep	RB
12350	5704	18	and	and	CC
12350	5704	19	bake	bake	VB
12350	5704	20	in	in	RP
12350	5704	21	a	a	DT
12350	5704	22	moderate	moderate	JJ
12350	5704	23	oven	oven	NN
12350	5704	24	,	,	,
12350	5704	25	thirty	thirty	CD
12350	5704	26	to	to	TO
12350	5704	27	forty	forty	CD
12350	5704	28	-	-	HYPH
12350	5704	29	five	five	CD
12350	5704	30	minutes	minute	NNS
12350	5704	31	,	,	,
12350	5704	32	until	until	IN
12350	5704	33	a	a	DT
12350	5704	34	golden	golden	JJ
12350	5704	35	brown	brown	NN
12350	5704	36	.	.	.
12350	5705	1	This	this	DT
12350	5705	2	quantity	quantity	NN
12350	5705	3	serves	serve	VBZ
12350	5705	4	ten	ten	CD
12350	5705	5	people	people	NNS
12350	5705	6	.	.	.
12350	5706	1	BIRD	BIRD	NNP
12350	5706	2	'S	's	POS
12350	5706	3	NEST	NEST	NNP
12350	5706	4	PUDDING	pudding	NN
12350	5706	5	Pare	Pare	NNP
12350	5706	6	four	four	CD
12350	5706	7	or	or	CC
12350	5706	8	five	five	CD
12350	5706	9	large	large	JJ
12350	5706	10	tart	tart	JJ
12350	5706	11	apples	apple	NNS
12350	5706	12	and	and	CC
12350	5706	13	cut	cut	VBD
12350	5706	14	off	off	RP
12350	5706	15	the	the	DT
12350	5706	16	top	top	NN
12350	5706	17	of	of	IN
12350	5706	18	each	each	DT
12350	5706	19	apple	apple	NN
12350	5706	20	to	to	TO
12350	5706	21	use	use	VB
12350	5706	22	as	as	IN
12350	5706	23	a	a	DT
12350	5706	24	cover	cover	NN
12350	5706	25	.	.	.
12350	5707	1	Now	now	RB
12350	5707	2	scrape	scrape	VB
12350	5707	3	out	out	RP
12350	5707	4	all	all	PDT
12350	5707	5	the	the	DT
12350	5707	6	inside	inside	NN
12350	5707	7	,	,	,
12350	5707	8	being	be	VBG
12350	5707	9	careful	careful	JJ
12350	5707	10	not	not	RB
12350	5707	11	to	to	TO
12350	5707	12	break	break	VB
12350	5707	13	the	the	DT
12350	5707	14	apples	apple	NNS
12350	5707	15	;	;	:
12350	5707	16	mix	mix	VB
12350	5707	17	scrapings	scraping	NNS
12350	5707	18	with	with	IN
12350	5707	19	sugar	sugar	NN
12350	5707	20	,	,	,
12350	5707	21	cinnamon	cinnamon	NN
12350	5707	22	,	,	,
12350	5707	23	raisins	raisin	NNS
12350	5707	24	,	,	,
12350	5707	25	a	a	DT
12350	5707	26	few	few	JJ
12350	5707	27	pounded	pound	VBN
12350	5707	28	almonds	almond	NNS
12350	5707	29	and	and	CC
12350	5707	30	add	add	VB
12350	5707	31	a	a	DT
12350	5707	32	little	little	JJ
12350	5707	33	white	white	JJ
12350	5707	34	wine	wine	NN
12350	5707	35	and	and	CC
12350	5707	36	the	the	DT
12350	5707	37	grated	grate	VBN
12350	5707	38	peel	peel	NN
12350	5707	39	of	of	IN
12350	5707	40	one	one	CD
12350	5707	41	lemon	lemon	NN
12350	5707	42	.	.	.
12350	5708	1	Fill	fill	VB
12350	5708	2	up	up	RP
12350	5708	3	the	the	DT
12350	5708	4	apples	apple	NNS
12350	5708	5	with	with	IN
12350	5708	6	this	this	DT
12350	5708	7	mixture	mixture	NN
12350	5708	8	and	and	CC
12350	5708	9	put	put	VBD
12350	5708	10	back	back	RB
12350	5708	11	the	the	DT
12350	5708	12	top	top	NN
12350	5708	13	of	of	IN
12350	5708	14	each	each	DT
12350	5708	15	apple	apple	NN
12350	5708	16	,	,	,
12350	5708	17	so	so	IN
12350	5708	18	as	as	IN
12350	5708	19	to	to	TO
12350	5708	20	cover	cover	VB
12350	5708	21	each	each	DT
12350	5708	22	well	well	RB
12350	5708	23	.	.	.
12350	5709	1	Grease	grease	VB
12350	5709	2	a	a	DT
12350	5709	3	deep	deep	JJ
12350	5709	4	dish	dish	NN
12350	5709	5	,	,	,
12350	5709	6	set	set	VBN
12350	5709	7	in	in	IN
12350	5709	8	the	the	DT
12350	5709	9	apples	apple	NNS
12350	5709	10	and	and	CC
12350	5709	11	stew	stew	VBP
12350	5709	12	a	a	DT
12350	5709	13	few	few	JJ
12350	5709	14	minutes	minute	NNS
12350	5709	15	.	.	.
12350	5710	1	In	in	IN
12350	5710	2	the	the	DT
12350	5710	3	meantime	meantime	NN
12350	5710	4	make	make	VBP
12350	5710	5	a	a	DT
12350	5710	6	sponge	sponge	JJ
12350	5710	7	cake	cake	NN
12350	5710	8	batter	batter	NN
12350	5710	9	of	of	IN
12350	5710	10	four	four	CD
12350	5710	11	eggs	egg	NNS
12350	5710	12	,	,	,
12350	5710	13	one	one	CD
12350	5710	14	cup	cup	NN
12350	5710	15	of	of	IN
12350	5710	16	pulverized	pulverize	VBN
12350	5710	17	sugar	sugar	NN
12350	5710	18	,	,	,
12350	5710	19	one	one	CD
12350	5710	20	cup	cup	NN
12350	5710	21	of	of	IN
12350	5710	22	flour	flour	NN
12350	5710	23	and	and	CC
12350	5710	24	pour	pour	VB
12350	5710	25	over	over	IN
12350	5710	26	the	the	DT
12350	5710	27	apples	apple	NNS
12350	5710	28	and	and	CC
12350	5710	29	bake	bake	VBP
12350	5710	30	one	one	CD
12350	5710	31	-	-	HYPH
12350	5710	32	half	half	NN
12350	5710	33	hour	hour	NN
12350	5710	34	.	.	.
12350	5711	1	Eat	eat	VB
12350	5711	2	warm	warm	JJ
12350	5711	3	or	or	CC
12350	5711	4	cold	cold	JJ
12350	5711	5	,	,	,
12350	5711	6	with	with	IN
12350	5711	7	or	or	CC
12350	5711	8	without	without	IN
12350	5711	9	sauce	sauce	NN
12350	5711	10	.	.	.
12350	5712	1	Plain	plain	JJ
12350	5712	2	baked	bake	VBN
12350	5712	3	apples	apple	NNS
12350	5712	4	can	can	MD
12350	5712	5	be	be	VB
12350	5712	6	substituted	substitute	VBN
12350	5712	7	for	for	IN
12350	5712	8	the	the	DT
12350	5712	9	filled	fill	VBN
12350	5712	10	apples	apple	NNS
12350	5712	11	.	.	.
12350	5713	1	SUET	suet	JJ
12350	5713	2	PUDDING	pudding	NN
12350	5713	3	WITH	with	IN
12350	5713	4	PEARS	pear	NNS
12350	5713	5	Take	take	VBP
12350	5713	6	half	half	PDT
12350	5713	7	a	a	DT
12350	5713	8	pound	pound	NN
12350	5713	9	of	of	IN
12350	5713	10	suet	suet	NN
12350	5713	11	and	and	CC
12350	5713	12	chop	chop	VB
12350	5713	13	it	-PRON-	PRP
12350	5713	14	to	to	IN
12350	5713	15	a	a	DT
12350	5713	16	powder	powder	NN
12350	5713	17	.	.	.
12350	5714	1	Soak	soak	VB
12350	5714	2	a	a	DT
12350	5714	3	loaf	loaf	NN
12350	5714	4	of	of	IN
12350	5714	5	stale	stale	JJ
12350	5714	6	bread	bread	NN
12350	5714	7	,	,	,
12350	5714	8	squeeze	squeeze	VB
12350	5714	9	out	out	RP
12350	5714	10	the	the	DT
12350	5714	11	water	water	NN
12350	5714	12	and	and	CC
12350	5714	13	add	add	VB
12350	5714	14	to	to	IN
12350	5714	15	the	the	DT
12350	5714	16	suet	suet	NN
12350	5714	17	.	.	.
12350	5715	1	Work	work	NN
12350	5715	2	bread	bread	NN
12350	5715	3	and	and	CC
12350	5715	4	suet	suet	NN
12350	5715	5	well	well	RB
12350	5715	6	with	with	IN
12350	5715	7	your	-PRON-	PRP$
12350	5715	8	hands	hand	NNS
12350	5715	9	and	and	CC
12350	5715	10	add	add	VB
12350	5715	11	two	two	CD
12350	5715	12	eggs	egg	NNS
12350	5715	13	,	,	,
12350	5715	14	one	one	CD
12350	5715	15	cup	cup	NN
12350	5715	16	of	of	IN
12350	5715	17	sugar	sugar	NN
12350	5715	18	,	,	,
12350	5715	19	one	one	CD
12350	5715	20	teaspoon	teaspoon	NN
12350	5715	21	,	,	,
12350	5715	22	of	of	IN
12350	5715	23	salt	salt	NN
12350	5715	24	,	,	,
12350	5715	25	allspice	allspice	NN
12350	5715	26	,	,	,
12350	5715	27	cloves	clove	NNS
12350	5715	28	,	,	,
12350	5715	29	cinnamon	cinnamon	NN
12350	5715	30	and	and	CC
12350	5715	31	grated	grate	VBN
12350	5715	32	peel	peel	NN
12350	5715	33	of	of	IN
12350	5715	34	a	a	DT
12350	5715	35	lemon	lemon	NN
12350	5715	36	.	.	.
12350	5716	1	Add	add	VB
12350	5716	2	flour	flour	NN
12350	5716	3	enough	enough	RB
12350	5716	4	to	to	TO
12350	5716	5	work	work	VB
12350	5716	6	into	into	IN
12350	5716	7	a	a	DT
12350	5716	8	huge	huge	JJ
12350	5716	9	ball	ball	NN
12350	5716	10	;	;	:
12350	5716	11	sift	sift	VB
12350	5716	12	two	two	CD
12350	5716	13	teaspoons	teaspoon	NNS
12350	5716	14	of	of	IN
12350	5716	15	baking	baking	NN
12350	5716	16	-	-	HYPH
12350	5716	17	powder	powder	NN
12350	5716	18	in	in	IN
12350	5716	19	flour	flour	NN
12350	5716	20	.	.	.
12350	5717	1	Pare	pare	VB
12350	5717	2	about	about	IN
12350	5717	3	half	half	PDT
12350	5717	4	a	a	DT
12350	5717	5	peck	peck	NN
12350	5717	6	of	of	IN
12350	5717	7	cooking	cooking	NN
12350	5717	8	pears	pear	NNS
12350	5717	9	and	and	CC
12350	5717	10	cut	cut	VBD
12350	5717	11	in	in	IN
12350	5717	12	halves	half	NNS
12350	5717	13	,	,	,
12350	5717	14	leaving	leave	VBG
12350	5717	15	the	the	DT
12350	5717	16	stems	stem	NNS
12350	5717	17	on	on	RP
12350	5717	18	.	.	.
12350	5718	1	Lay	lay	VB
12350	5718	2	half	half	PDT
12350	5718	3	the	the	DT
12350	5718	4	pears	pear	NNS
12350	5718	5	in	in	IN
12350	5718	6	a	a	DT
12350	5718	7	large	large	JJ
12350	5718	8	kettle	kettle	NN
12350	5718	9	,	,	,
12350	5718	10	put	put	VBD
12350	5718	11	the	the	DT
12350	5718	12	pudding	pudding	NN
12350	5718	13	in	in	IN
12350	5718	14	centre	centre	NN
12350	5718	15	of	of	IN
12350	5718	16	the	the	DT
12350	5718	17	pears	pear	NNS
12350	5718	18	,	,	,
12350	5718	19	and	and	CC
12350	5718	20	lay	lie	VBD
12350	5718	21	the	the	DT
12350	5718	22	rest	rest	NN
12350	5718	23	of	of	IN
12350	5718	24	the	the	DT
12350	5718	25	pears	pear	NNS
12350	5718	26	all	all	RB
12350	5718	27	around	around	RB
12350	5718	28	.	.	.
12350	5719	1	Add	add	VB
12350	5719	2	sugar	sugar	NN
12350	5719	3	,	,	,
12350	5719	4	sliced	slice	VBD
12350	5719	5	lemon	lemon	NN
12350	5719	6	,	,	,
12350	5719	7	a	a	DT
12350	5719	8	few	few	JJ
12350	5719	9	cloves	clove	NNS
12350	5719	10	,	,	,
12350	5719	11	some	some	DT
12350	5719	12	cinnamon	cinnamon	JJ
12350	5719	13	bark	bark	NN
12350	5719	14	and	and	CC
12350	5719	15	three	three	CD
12350	5719	16	tablespoons	tablespoon	NNS
12350	5719	17	of	of	IN
12350	5719	18	syrup	syrup	NN
12350	5719	19	.	.	.
12350	5720	1	Fill	fill	VB
12350	5720	2	up	up	RP
12350	5720	3	with	with	IN
12350	5720	4	cold	cold	JJ
12350	5720	5	water	water	NN
12350	5720	6	and	and	CC
12350	5720	7	boil	boil	VB
12350	5720	8	half	half	PDT
12350	5720	9	an	an	DT
12350	5720	10	hour	hour	NN
12350	5720	11	on	on	IN
12350	5720	12	top	top	NN
12350	5720	13	of	of	IN
12350	5720	14	stove	stove	NN
12350	5720	15	.	.	.
12350	5721	1	Then	then	RB
12350	5721	2	bake	bake	VB
12350	5721	3	for	for	IN
12350	5721	4	at	at	RB
12350	5721	5	least	least	RBS
12350	5721	6	three	three	CD
12350	5721	7	hours	hour	NNS
12350	5721	8	,	,	,
12350	5721	9	adding	add	VBG
12350	5721	10	water	water	NN
12350	5721	11	if	if	IN
12350	5721	12	needed	need	VBN
12350	5721	13	.	.	.
12350	5722	1	CORN	corn	NN
12350	5722	2	PUDDING	pudding	NN
12350	5722	3	Scrape	scrape	NN
12350	5722	4	with	with	IN
12350	5722	5	a	a	DT
12350	5722	6	knife	knife	NN
12350	5722	7	six	six	CD
12350	5722	8	ears	ear	NNS
12350	5722	9	of	of	IN
12350	5722	10	green	green	JJ
12350	5722	11	corn	corn	NN
12350	5722	12	,	,	,
12350	5722	13	cutting	cut	VBG
12350	5722	14	each	each	DT
12350	5722	15	row	row	NN
12350	5722	16	through	through	IN
12350	5722	17	the	the	DT
12350	5722	18	middle	middle	NN
12350	5722	19	.	.	.
12350	5723	1	Add	add	VB
12350	5723	2	two	two	CD
12350	5723	3	cups	cup	NNS
12350	5723	4	of	of	IN
12350	5723	5	milk	milk	NN
12350	5723	6	,	,	,
12350	5723	7	one	one	CD
12350	5723	8	-	-	HYPH
12350	5723	9	half	half	NN
12350	5723	10	cup	cup	NN
12350	5723	11	of	of	IN
12350	5723	12	butter	butter	NN
12350	5723	13	,	,	,
12350	5723	14	three	three	CD
12350	5723	15	eggs	egg	NNS
12350	5723	16	--	--	:
12350	5723	17	the	the	DT
12350	5723	18	whites	white	NNS
12350	5723	19	and	and	CC
12350	5723	20	yolks	yolk	NNS
12350	5723	21	beaten	beat	VBN
12350	5723	22	separately	separately	RB
12350	5723	23	--	--	:
12350	5723	24	a	a	DT
12350	5723	25	little	little	JJ
12350	5723	26	salt	salt	NN
12350	5723	27	and	and	CC
12350	5723	28	white	white	JJ
12350	5723	29	pepper	pepper	NN
12350	5723	30	.	.	.
12350	5724	1	Stir	stir	VB
12350	5724	2	the	the	DT
12350	5724	3	yolks	yolk	NNS
12350	5724	4	into	into	IN
12350	5724	5	the	the	DT
12350	5724	6	milk	milk	NN
12350	5724	7	and	and	CC
12350	5724	8	corn	corn	NN
12350	5724	9	,	,	,
12350	5724	10	pour	pour	VBP
12350	5724	11	into	into	IN
12350	5724	12	a	a	DT
12350	5724	13	baking	baking	NN
12350	5724	14	dish	dish	NN
12350	5724	15	,	,	,
12350	5724	16	stir	stir	VB
12350	5724	17	in	in	IN
12350	5724	18	the	the	DT
12350	5724	19	whites	white	NNS
12350	5724	20	and	and	CC
12350	5724	21	bake	bake	VB
12350	5724	22	one	one	CD
12350	5724	23	and	and	CC
12350	5724	24	one	one	CD
12350	5724	25	-	-	HYPH
12350	5724	26	half	half	NN
12350	5724	27	hours	hour	NNS
12350	5724	28	.	.	.
12350	5725	1	CHERRY	cherry	NN
12350	5725	2	PUDDING	pudding	NN
12350	5725	3	Scald	Scald	NNP
12350	5725	4	a	a	DT
12350	5725	5	pint	pint	NN
12350	5725	6	of	of	IN
12350	5725	7	crackers	cracker	NNS
12350	5725	8	or	or	CC
12350	5725	9	bread	bread	NN
12350	5725	10	crumbs	crumb	NNS
12350	5725	11	in	in	IN
12350	5725	12	a	a	DT
12350	5725	13	quart	quart	NN
12350	5725	14	of	of	IN
12350	5725	15	boiling	boil	VBG
12350	5725	16	milk	milk	NN
12350	5725	17	;	;	:
12350	5725	18	add	add	VB
12350	5725	19	a	a	DT
12350	5725	20	piece	piece	NN
12350	5725	21	of	of	IN
12350	5725	22	butter	butter	NN
12350	5725	23	the	the	DT
12350	5725	24	size	size	NN
12350	5725	25	of	of	IN
12350	5725	26	an	an	DT
12350	5725	27	egg	egg	NN
12350	5725	28	,	,	,
12350	5725	29	a	a	DT
12350	5725	30	good	good	JJ
12350	5725	31	pinch	pinch	NN
12350	5725	32	of	of	IN
12350	5725	33	salt	salt	NN
12350	5725	34	,	,	,
12350	5725	35	four	four	CD
12350	5725	36	eggs	egg	NNS
12350	5725	37	,	,	,
12350	5725	38	a	a	DT
12350	5725	39	cup	cup	NN
12350	5725	40	and	and	CC
12350	5725	41	a	a	DT
12350	5725	42	half	half	NN
12350	5725	43	of	of	IN
12350	5725	44	sugar	sugar	NN
12350	5725	45	,	,	,
12350	5725	46	a	a	DT
12350	5725	47	little	little	JJ
12350	5725	48	ground	ground	NN
12350	5725	49	cinnamon	cinnamon	NN
12350	5725	50	and	and	CC
12350	5725	51	a	a	DT
12350	5725	52	quart	quart	NN
12350	5725	53	of	of	IN
12350	5725	54	stoned	stone	VBN
12350	5725	55	cherries	cherry	NNS
12350	5725	56	.	.	.
12350	5726	1	Bake	bake	VB
12350	5726	2	in	in	IN
12350	5726	3	quick	quick	JJ
12350	5726	4	oven	oven	NN
12350	5726	5	.	.	.
12350	5727	1	HUCKLEBERRY	huckleberry	NN
12350	5727	2	PUDDING	pudding	NN
12350	5727	3	Sprinkle	sprinkle	NN
12350	5727	4	four	four	CD
12350	5727	5	tablespoons	tablespoon	NNS
12350	5727	6	of	of	IN
12350	5727	7	flour	flour	NN
12350	5727	8	over	over	IN
12350	5727	9	one	one	CD
12350	5727	10	and	and	CC
12350	5727	11	one	one	CD
12350	5727	12	-	-	HYPH
12350	5727	13	half	half	NN
12350	5727	14	pints	pint	VBZ
12350	5727	15	huckleberries	huckleberry	NNS
12350	5727	16	and	and	CC
12350	5727	17	set	set	VBN
12350	5727	18	aside	aside	RB
12350	5727	19	for	for	IN
12350	5727	20	half	half	PDT
12350	5727	21	an	an	DT
12350	5727	22	hour	hour	NN
12350	5727	23	.	.	.
12350	5728	1	Soak	soak	VB
12350	5728	2	one	one	CD
12350	5728	3	pint	pint	NN
12350	5728	4	crumbed	crumb	VBD
12350	5728	5	bread	bread	NN
12350	5728	6	in	in	IN
12350	5728	7	one	one	CD
12350	5728	8	quart	quart	NN
12350	5728	9	milk	milk	NN
12350	5728	10	;	;	:
12350	5728	11	add	add	VB
12350	5728	12	three	three	CD
12350	5728	13	tablespoons	tablespoon	NNS
12350	5728	14	of	of	IN
12350	5728	15	sugar	sugar	NN
12350	5728	16	,	,	,
12350	5728	17	pinch	pinch	NN
12350	5728	18	of	of	IN
12350	5728	19	salt	salt	NN
12350	5728	20	,	,	,
12350	5728	21	and	and	CC
12350	5728	22	the	the	DT
12350	5728	23	huckleberries	huckleberry	NNS
12350	5728	24	.	.	.
12350	5729	1	Put	put	VB
12350	5729	2	all	all	DT
12350	5729	3	into	into	IN
12350	5729	4	a	a	DT
12350	5729	5	greased	grease	VBN
12350	5729	6	pudding	pudding	NN
12350	5729	7	dish	dish	NN
12350	5729	8	with	with	IN
12350	5729	9	flakes	flake	NNS
12350	5729	10	of	of	IN
12350	5729	11	butter	butter	NN
12350	5729	12	on	on	IN
12350	5729	13	top	top	NN
12350	5729	14	.	.	.
12350	5730	1	Bake	bake	VB
12350	5730	2	forty	forty	CD
12350	5730	3	-	-	HYPH
12350	5730	4	five	five	CD
12350	5730	5	minutes	minute	NNS
12350	5730	6	.	.	.
12350	5731	1	Serve	serve	VB
12350	5731	2	with	with	IN
12350	5731	3	hard	hard	JJ
12350	5731	4	sauce	sauce	NN
12350	5731	5	.	.	.
12350	5732	1	PUDDING	PUDDING	NNP
12350	5732	2	À	À	NNP
12350	5732	3	LA	LA	NNP
12350	5732	4	GRANDE	GRANDE	NNP
12350	5732	5	BELLE	BELLE	NNP
12350	5732	6	This	this	DT
12350	5732	7	pudding	pudding	NN
12350	5732	8	is	be	VBZ
12350	5732	9	economical	economical	JJ
12350	5732	10	and	and	CC
12350	5732	11	dainty	dainty	NN
12350	5732	12	if	if	IN
12350	5732	13	nicely	nicely	RB
12350	5732	14	made	make	VBN
12350	5732	15	.	.	.
12350	5733	1	Brush	brush	VB
12350	5733	2	small	small	JJ
12350	5733	3	molds	mold	NNS
12350	5733	4	with	with	IN
12350	5733	5	butter	butter	NN
12350	5733	6	,	,	,
12350	5733	7	fill	fill	VB
12350	5733	8	with	with	IN
12350	5733	9	crumbed	crumb	VBN
12350	5733	10	bread	bread	NN
12350	5733	11	and	and	CC
12350	5733	12	dried	dry	VBN
12350	5733	13	English	English	NNP
12350	5733	14	currants	currant	NNS
12350	5733	15	.	.	.
12350	5734	1	Beat	beat	VB
12350	5734	2	three	three	CD
12350	5734	3	eggs	egg	NNS
12350	5734	4	without	without	IN
12350	5734	5	separating	separate	VBG
12350	5734	6	,	,	,
12350	5734	7	add	add	VB
12350	5734	8	one	one	CD
12350	5734	9	pint	pint	NN
12350	5734	10	of	of	IN
12350	5734	11	milk	milk	NN
12350	5734	12	and	and	CC
12350	5734	13	four	four	CD
12350	5734	14	tablespoons	tablespoon	NNS
12350	5734	15	of	of	IN
12350	5734	16	sugar	sugar	NN
12350	5734	17	.	.	.
12350	5735	1	Pour	pour	VB
12350	5735	2	carefully	carefully	RB
12350	5735	3	over	over	IN
12350	5735	4	the	the	DT
12350	5735	5	bread	bread	NN
12350	5735	6	and	and	CC
12350	5735	7	let	let	VB
12350	5735	8	stand	stand	VB
12350	5735	9	five	five	CD
12350	5735	10	minutes	minute	NNS
12350	5735	11	.	.	.
12350	5736	1	Place	place	NN
12350	5736	2	molds	mold	NNS
12350	5736	3	in	in	IN
12350	5736	4	baking	baking	NN
12350	5736	5	-	-	HYPH
12350	5736	6	pan	pan	NN
12350	5736	7	of	of	IN
12350	5736	8	boiling	boil	VBG
12350	5736	9	water	water	NN
12350	5736	10	and	and	CC
12350	5736	11	bake	bake	VB
12350	5736	12	in	in	RP
12350	5736	13	the	the	DT
12350	5736	14	oven	oven	JJ
12350	5736	15	thirty	thirty	CD
12350	5736	16	minutes	minute	NNS
12350	5736	17	,	,	,
12350	5736	18	or	or	CC
12350	5736	19	steam	steam	VB
12350	5736	20	half	half	PDT
12350	5736	21	an	an	DT
12350	5736	22	hour	hour	NN
12350	5736	23	.	.	.
12350	5737	1	Serve	serve	VB
12350	5737	2	with	with	IN
12350	5737	3	liquid	liquid	JJ
12350	5737	4	pudding	pudding	NN
12350	5737	5	sauce	sauce	NN
12350	5737	6	.	.	.
12350	5738	1	*	*	NFP
12350	5738	2	STEAMED	steamed	VBP
12350	5738	3	PUDDINGS	pudding	NNS
12350	5738	4	*	*	NFP
12350	5738	5	The	the	DT
12350	5738	6	tin	tin	NN
12350	5738	7	molds	mold	NNS
12350	5738	8	are	be	VBP
12350	5738	9	best	good	JJS
12350	5738	10	for	for	IN
12350	5738	11	this	this	DT
12350	5738	12	purpose	purpose	NN
12350	5738	13	,	,	,
12350	5738	14	either	either	CC
12350	5738	15	melon	melon	NN
12350	5738	16	,	,	,
12350	5738	17	round	round	NN
12350	5738	18	,	,	,
12350	5738	19	or	or	CC
12350	5738	20	brick	brick	NN
12350	5738	21	.	.	.
12350	5739	1	If	if	IN
12350	5739	2	the	the	DT
12350	5739	3	mold	mold	NN
12350	5739	4	is	be	VBZ
12350	5739	5	buttered	butter	VBN
12350	5739	6	first	first	RB
12350	5739	7	,	,	,
12350	5739	8	then	then	RB
12350	5739	9	sprinkled	sprinkle	VBN
12350	5739	10	with	with	IN
12350	5739	11	granulated	granulate	VBN
12350	5739	12	sugar	sugar	NN
12350	5739	13	,	,	,
12350	5739	14	a	a	DT
12350	5739	15	nice	nice	JJ
12350	5739	16	crust	crust	NN
12350	5739	17	will	will	MD
12350	5739	18	form	form	VB
12350	5739	19	.	.	.
12350	5740	1	Have	have	VBP
12350	5740	2	a	a	DT
12350	5740	3	large	large	JJ
12350	5740	4	,	,	,
12350	5740	5	deep	deep	JJ
12350	5740	6	pan	pan	NN
12350	5740	7	filled	fill	VBN
12350	5740	8	with	with	IN
12350	5740	9	boiling	boiling	NN
12350	5740	10	water	water	NN
12350	5740	11	.	.	.
12350	5741	1	Place	place	NN
12350	5741	2	mold	mold	NN
12350	5741	3	in	in	IN
12350	5741	4	,	,	,
12350	5741	5	let	let	VB
12350	5741	6	water	water	NN
12350	5741	7	come	come	VB
12350	5741	8	up	up	RP
12350	5741	9	to	to	TO
12350	5741	10	rim	rim	VB
12350	5741	11	,	,	,
12350	5741	12	put	put	VB
12350	5741	13	a	a	DT
12350	5741	14	heavy	heavy	JJ
12350	5741	15	weight	weight	NN
12350	5741	16	on	on	IN
12350	5741	17	top	top	NN
12350	5741	18	of	of	IN
12350	5741	19	mold	mold	NN
12350	5741	20	to	to	TO
12350	5741	21	keep	keep	VB
12350	5741	22	down	down	RP
12350	5741	23	,	,	,
12350	5741	24	and	and	CC
12350	5741	25	boil	boil	VB
12350	5741	26	steadily	steadily	RB
12350	5741	27	.	.	.
12350	5742	1	The	the	DT
12350	5742	2	pan	pan	NN
12350	5742	3	must	must	MD
12350	5742	4	be	be	VB
12350	5742	5	constantly	constantly	RB
12350	5742	6	replenished	replenish	VBN
12350	5742	7	with	with	IN
12350	5742	8	boiling	boiling	NN
12350	5742	9	water	water	NN
12350	5742	10	,	,	,
12350	5742	11	if	if	IN
12350	5742	12	the	the	DT
12350	5742	13	pudding	pudding	NN
12350	5742	14	is	be	VBZ
12350	5742	15	to	to	TO
12350	5742	16	be	be	VB
12350	5742	17	done	do	VBN
12350	5742	18	in	in	IN
12350	5742	19	time	time	NN
12350	5742	20	.	.	.
12350	5743	1	Always	always	RB
12350	5743	2	place	place	VBP
12350	5743	3	paper	paper	NN
12350	5743	4	in	in	IN
12350	5743	5	top	top	NN
12350	5743	6	of	of	IN
12350	5743	7	mold	mold	NN
12350	5743	8	to	to	TO
12350	5743	9	prevent	prevent	VB
12350	5743	10	water	water	NN
12350	5743	11	from	from	IN
12350	5743	12	penetrating	penetrating	NN
12350	5743	13	.	.	.
12350	5744	1	When	when	WRB
12350	5744	2	puddings	pudding	NNS
12350	5744	3	are	be	VBP
12350	5744	4	boiled	boil	VBN
12350	5744	5	in	in	IN
12350	5744	6	bags	bag	NNS
12350	5744	7	,	,	,
12350	5744	8	a	a	DT
12350	5744	9	plate	plate	NN
12350	5744	10	must	must	MD
12350	5744	11	be	be	VB
12350	5744	12	placed	place	VBN
12350	5744	13	in	in	IN
12350	5744	14	bottom	bottom	NN
12350	5744	15	of	of	IN
12350	5744	16	pan	pan	NN
12350	5744	17	to	to	TO
12350	5744	18	prevent	prevent	VB
12350	5744	19	burning	burning	NN
12350	5744	20	.	.	.
12350	5745	1	Only	only	RB
12350	5745	2	certain	certain	JJ
12350	5745	3	puddings	pudding	NNS
12350	5745	4	can	can	MD
12350	5745	5	be	be	VB
12350	5745	6	boiled	boil	VBN
12350	5745	7	in	in	IN
12350	5745	8	bags	bag	NNS
12350	5745	9	.	.	.
12350	5746	1	Always	always	RB
12350	5746	2	grease	grease	VB
12350	5746	3	inside	inside	RB
12350	5746	4	of	of	IN
12350	5746	5	bag	bag	NN
12350	5746	6	,	,	,
12350	5746	7	so	so	RB
12350	5746	8	puddings	pudding	NNS
12350	5746	9	will	will	MD
12350	5746	10	slip	slip	VB
12350	5746	11	out	out	RP
12350	5746	12	easily	easily	RB
12350	5746	13	.	.	.
12350	5747	1	A	a	DT
12350	5747	2	bag	bag	NN
12350	5747	3	made	make	VBN
12350	5747	4	of	of	IN
12350	5747	5	two	two	CD
12350	5747	6	thicknesses	thickness	NNS
12350	5747	7	of	of	IN
12350	5747	8	cheese	cheese	NN
12350	5747	9	-	-	HYPH
12350	5747	10	cloth	cloth	NN
12350	5747	11	,	,	,
12350	5747	12	stitched	stitch	VBN
12350	5747	13	together	together	RB
12350	5747	14	,	,	,
12350	5747	15	will	will	MD
12350	5747	16	do	do	VB
12350	5747	17	.	.	.
12350	5748	1	Always	always	RB
12350	5748	2	leave	leave	VB
12350	5748	3	room	room	NN
12350	5748	4	in	in	IN
12350	5748	5	mold	mold	NN
12350	5748	6	or	or	CC
12350	5748	7	bag	bag	NN
12350	5748	8	for	for	IN
12350	5748	9	pudding	pudde	VBG
12350	5748	10	to	to	TO
12350	5748	11	rise	rise	VB
12350	5748	12	,	,	,
12350	5748	13	using	use	VBG
12350	5748	14	a	a	DT
12350	5748	15	smaller	small	JJR
12350	5748	16	or	or	CC
12350	5748	17	larger	large	JJR
12350	5748	18	mold	mold	NN
12350	5748	19	according	accord	VBG
12350	5748	20	to	to	IN
12350	5748	21	quantity	quantity	NN
12350	5748	22	of	of	IN
12350	5748	23	pudding	pudding	NN
12350	5748	24	.	.	.
12350	5749	1	If	if	IN
12350	5749	2	not	not	RB
12350	5749	3	boiled	boil	VBN
12350	5749	4	steadily	steadily	RB
12350	5749	5	,	,	,
12350	5749	6	and	and	CC
12350	5749	7	emptied	empty	VBD
12350	5749	8	as	as	RB
12350	5749	9	soon	soon	RB
12350	5749	10	as	as	IN
12350	5749	11	done	do	VBN
12350	5749	12	,	,	,
12350	5749	13	puddings	pudding	NNS
12350	5749	14	will	will	MD
12350	5749	15	fall	fall	VB
12350	5749	16	and	and	CC
12350	5749	17	stick	stick	VB
12350	5749	18	.	.	.
12350	5750	1	ALMOND	almond	NN
12350	5750	2	PUDDING	pudding	NN
12350	5750	3	Beat	beat	VBP
12350	5750	4	the	the	DT
12350	5750	5	yolks	yolk	NNS
12350	5750	6	of	of	IN
12350	5750	7	four	four	CD
12350	5750	8	eggs	egg	NNS
12350	5750	9	very	very	RB
12350	5750	10	light	light	JJ
12350	5750	11	with	with	IN
12350	5750	12	one	one	CD
12350	5750	13	-	-	HYPH
12350	5750	14	half	half	NN
12350	5750	15	cup	cup	NN
12350	5750	16	of	of	IN
12350	5750	17	sugar	sugar	NN
12350	5750	18	;	;	:
12350	5750	19	then	then	RB
12350	5750	20	add	add	VB
12350	5750	21	one	one	CD
12350	5750	22	-	-	HYPH
12350	5750	23	half	half	NN
12350	5750	24	cup	cup	NN
12350	5750	25	of	of	IN
12350	5750	26	grated	grate	VBN
12350	5750	27	walnuts	walnut	NNS
12350	5750	28	or	or	CC
12350	5750	29	almonds	almond	VBZ
12350	5750	30	,	,	,
12350	5750	31	one	one	CD
12350	5750	32	-	-	HYPH
12350	5750	33	half	half	NN
12350	5750	34	cup	cup	NN
12350	5750	35	of	of	IN
12350	5750	36	grated	grate	VBN
12350	5750	37	white	white	JJ
12350	5750	38	bread	bread	NN
12350	5750	39	crumbs	crumb	NNS
12350	5750	40	,	,	,
12350	5750	41	then	then	RB
12350	5750	42	the	the	DT
12350	5750	43	stiffly	stiffly	RB
12350	5750	44	-	-	HYPH
12350	5750	45	beaten	beat	VBN
12350	5750	46	whites	white	NNS
12350	5750	47	of	of	IN
12350	5750	48	four	four	CD
12350	5750	49	eggs	egg	NNS
12350	5750	50	.	.	.
12350	5751	1	Put	put	VB
12350	5751	2	in	in	RP
12350	5751	3	pudding	pudding	JJ
12350	5751	4	form	form	NN
12350	5751	5	and	and	CC
12350	5751	6	steam	steam	NN
12350	5751	7	from	from	IN
12350	5751	8	one	one	CD
12350	5751	9	and	and	CC
12350	5751	10	one	one	CD
12350	5751	11	-	-	HYPH
12350	5751	12	half	half	NN
12350	5751	13	to	to	IN
12350	5751	14	two	two	CD
12350	5751	15	hours	hour	NNS
12350	5751	16	.	.	.
12350	5752	1	Serve	serve	VB
12350	5752	2	with	with	IN
12350	5752	3	wine	wine	NN
12350	5752	4	or	or	CC
12350	5752	5	fruit	fruit	NN
12350	5752	6	sauce	sauce	NN
12350	5752	7	.	.	.
12350	5753	1	RYE	RYE	NNP
12350	5753	2	BREAD	BREAD	NNP
12350	5753	3	PUDDING	pudding	NN
12350	5753	4	Dry	Dry	NNP
12350	5753	5	one	one	CD
12350	5753	6	-	-	HYPH
12350	5753	7	half	half	NN
12350	5753	8	cup	cup	NN
12350	5753	9	of	of	IN
12350	5753	10	rye	rye	NN
12350	5753	11	bread	bread	NN
12350	5753	12	crumbs	crumb	NNS
12350	5753	13	in	in	IN
12350	5753	14	oven	oven	NNP
12350	5753	15	.	.	.
12350	5754	1	Beat	beat	VB
12350	5754	2	the	the	DT
12350	5754	3	yolks	yolk	NNS
12350	5754	4	of	of	IN
12350	5754	5	four	four	CD
12350	5754	6	eggs	egg	NNS
12350	5754	7	very	very	RB
12350	5754	8	light	light	JJ
12350	5754	9	with	with	IN
12350	5754	10	one	one	CD
12350	5754	11	-	-	HYPH
12350	5754	12	half	half	NN
12350	5754	13	cup	cup	NN
12350	5754	14	of	of	IN
12350	5754	15	sugar	sugar	NN
12350	5754	16	,	,	,
12350	5754	17	then	then	RB
12350	5754	18	add	add	VB
12350	5754	19	a	a	DT
12350	5754	20	pinch	pinch	NN
12350	5754	21	of	of	IN
12350	5754	22	cloves	clove	NNS
12350	5754	23	and	and	CC
12350	5754	24	allspice	allspice	NN
12350	5754	25	,	,	,
12350	5754	26	one	one	CD
12350	5754	27	-	-	HYPH
12350	5754	28	half	half	NN
12350	5754	29	teaspoon	teaspoon	NN
12350	5754	30	of	of	IN
12350	5754	31	cinnamon	cinnamon	NN
12350	5754	32	,	,	,
12350	5754	33	grated	grate	VBN
12350	5754	34	rind	rind	NN
12350	5754	35	of	of	IN
12350	5754	36	one	one	CD
12350	5754	37	-	-	HYPH
12350	5754	38	half	half	NN
12350	5754	39	lemon	lemon	NN
12350	5754	40	and	and	CC
12350	5754	41	one	one	CD
12350	5754	42	-	-	HYPH
12350	5754	43	quarter	quarter	NN
12350	5754	44	pound	pound	NN
12350	5754	45	of	of	IN
12350	5754	46	chopped	chop	VBN
12350	5754	47	almonds	almond	NNS
12350	5754	48	.	.	.
12350	5755	1	Moisten	moisten	NN
12350	5755	2	crumbs	crumb	VBZ
12350	5755	3	with	with	IN
12350	5755	4	three	three	CD
12350	5755	5	tablespoons	tablespoon	NNS
12350	5755	6	of	of	IN
12350	5755	7	whiskey	whiskey	NN
12350	5755	8	or	or	CC
12350	5755	9	brandy	brandy	NN
12350	5755	10	,	,	,
12350	5755	11	add	add	VB
12350	5755	12	to	to	IN
12350	5755	13	eggs	egg	NNS
12350	5755	14	,	,	,
12350	5755	15	then	then	RB
12350	5755	16	add	add	VB
12350	5755	17	stiffly	stiffly	NN
12350	5755	18	-	-	HYPH
12350	5755	19	beaten	beat	VBN
12350	5755	20	whites	white	NNS
12350	5755	21	of	of	IN
12350	5755	22	four	four	CD
12350	5755	23	eggs	egg	NNS
12350	5755	24	.	.	.
12350	5756	1	Put	put	VB
12350	5756	2	in	in	RP
12350	5756	3	mold	mold	NN
12350	5756	4	and	and	CC
12350	5756	5	boil	boil	VB
12350	5756	6	three	three	CD
12350	5756	7	hours	hour	NNS
12350	5756	8	.	.	.
12350	5757	1	Serve	serve	VB
12350	5757	2	with	with	IN
12350	5757	3	a	a	DT
12350	5757	4	brandy	brandy	NN
12350	5757	5	or	or	CC
12350	5757	6	whiskey	whiskey	NN
12350	5757	7	sauce	sauce	NN
12350	5757	8	.	.	.
12350	5758	1	NAPKIN	NAPKIN	NNP
12350	5758	2	PUDDING	PUDDING	NNP
12350	5758	3	Soak	Soak	NNP
12350	5758	4	one	one	CD
12350	5758	5	-	-	HYPH
12350	5758	6	half	half	NN
12350	5758	7	loaf	loaf	NN
12350	5758	8	of	of	IN
12350	5758	9	stale	stale	JJ
12350	5758	10	white	white	JJ
12350	5758	11	bread	bread	NN
12350	5758	12	in	in	IN
12350	5758	13	water	water	NN
12350	5758	14	until	until	IN
12350	5758	15	moist	moist	NN
12350	5758	16	,	,	,
12350	5758	17	squeeze	squeeze	VBP
12350	5758	18	perfectly	perfectly	RB
12350	5758	19	dry	dry	JJ
12350	5758	20	.	.	.
12350	5759	1	Put	put	VB
12350	5759	2	in	in	RP
12350	5759	3	skillet	skillet	JJ
12350	5759	4	two	two	CD
12350	5759	5	tablespoons	tablespoon	NNS
12350	5759	6	of	of	IN
12350	5759	7	clear	clear	JJ
12350	5759	8	fat	fat	NN
12350	5759	9	or	or	CC
12350	5759	10	butter	butter	NN
12350	5759	11	,	,	,
12350	5759	12	and	and	CC
12350	5759	13	when	when	WRB
12350	5759	14	hot	hot	JJ
12350	5759	15	add	add	NN
12350	5759	16	bread	bread	NN
12350	5759	17	,	,	,
12350	5759	18	and	and	CC
12350	5759	19	stir	stir	VB
12350	5759	20	until	until	IN
12350	5759	21	smooth	smooth	JJ
12350	5759	22	and	and	CC
12350	5759	23	dry	dry	JJ
12350	5759	24	.	.	.
12350	5760	1	Beat	beat	VB
12350	5760	2	five	five	CD
12350	5760	3	eggs	egg	NNS
12350	5760	4	light	light	JJ
12350	5760	5	with	with	IN
12350	5760	6	one	one	CD
12350	5760	7	cup	cup	NN
12350	5760	8	of	of	IN
12350	5760	9	sugar	sugar	NN
12350	5760	10	,	,	,
12350	5760	11	stir	stir	VB
12350	5760	12	bread	bread	NN
12350	5760	13	in	in	IN
12350	5760	14	,	,	,
12350	5760	15	mix	mix	VB
12350	5760	16	well	well	RB
12350	5760	17	,	,	,
12350	5760	18	and	and	CC
12350	5760	19	flavor	flavor	NN
12350	5760	20	with	with	IN
12350	5760	21	rind	rind	NN
12350	5760	22	(	(	-LRB-
12350	5760	23	grated	grate	VBN
12350	5760	24	)	)	-RRB-
12350	5760	25	and	and	CC
12350	5760	26	juice	juice	NN
12350	5760	27	of	of	IN
12350	5760	28	one	one	CD
12350	5760	29	lemon	lemon	NN
12350	5760	30	.	.	.
12350	5761	1	Grease	grease	VB
12350	5761	2	a	a	DT
12350	5761	3	bag	bag	NN
12350	5761	4	or	or	CC
12350	5761	5	very	very	RB
12350	5761	6	large	large	JJ
12350	5761	7	napkin	napkin	NN
12350	5761	8	,	,	,
12350	5761	9	place	place	NN
12350	5761	10	pudding	pudding	NN
12350	5761	11	in	in	IN
12350	5761	12	this	this	DT
12350	5761	13	,	,	,
12350	5761	14	tie	tie	NN
12350	5761	15	,	,	,
12350	5761	16	leaving	leave	VBG
12350	5761	17	plenty	plenty	JJ
12350	5761	18	room	room	NN
12350	5761	19	to	to	TO
12350	5761	20	rise	rise	VB
12350	5761	21	,	,	,
12350	5761	22	place	place	NN
12350	5761	23	in	in	IN
12350	5761	24	boiling	boil	VBG
12350	5761	25	water	water	NN
12350	5761	26	and	and	CC
12350	5761	27	boil	boil	VB
12350	5761	28	two	two	CD
12350	5761	29	hours	hour	NNS
12350	5761	30	.	.	.
12350	5762	1	Make	make	VB
12350	5762	2	a	a	DT
12350	5762	3	jelly	jelly	JJ
12350	5762	4	sauce	sauce	NN
12350	5762	5	,	,	,
12350	5762	6	not	not	RB
12350	5762	7	as	as	RB
12350	5762	8	thin	thin	JJ
12350	5762	9	as	as	IN
12350	5762	10	usual	usual	JJ
12350	5762	11	,	,	,
12350	5762	12	and	and	CC
12350	5762	13	pour	pour	VB
12350	5762	14	over	over	RP
12350	5762	15	just	just	RB
12350	5762	16	before	before	IN
12350	5762	17	serving	serve	VBG
12350	5762	18	.	.	.
12350	5763	1	If	if	IN
12350	5763	2	desired	desire	VBN
12350	5763	3	one	one	CD
12350	5763	4	-	-	HYPH
12350	5763	5	half	half	NN
12350	5763	6	cup	cup	NN
12350	5763	7	of	of	IN
12350	5763	8	currants	currant	NNS
12350	5763	9	can	can	MD
12350	5763	10	be	be	VB
12350	5763	11	added	add	VBN
12350	5763	12	to	to	IN
12350	5763	13	pudding	pudde	VBG
12350	5763	14	.	.	.
12350	5764	1	STEAMED	STEAMED	NNP
12350	5764	2	BERRY	berry	NN
12350	5764	3	PUDDING	pudding	NN
12350	5764	4	Take	take	VB
12350	5764	5	one	one	CD
12350	5764	6	tablespoon	tablespoon	NN
12350	5764	7	of	of	IN
12350	5764	8	butter	butter	NN
12350	5764	9	(	(	-LRB-
12350	5764	10	or	or	CC
12350	5764	11	other	other	JJ
12350	5764	12	shortening	shortening	NN
12350	5764	13	)	)	-RRB-
12350	5764	14	,	,	,
12350	5764	15	one	one	CD
12350	5764	16	-	-	HYPH
12350	5764	17	quarter	quarter	NN
12350	5764	18	cup	cup	NN
12350	5764	19	of	of	IN
12350	5764	20	sugar	sugar	NNP
12350	5764	21	,	,	,
12350	5764	22	yolk	yolk	NNP
12350	5764	23	of	of	IN
12350	5764	24	one	one	CD
12350	5764	25	egg	egg	NN
12350	5764	26	,	,	,
12350	5764	27	one	one	CD
12350	5764	28	-	-	HYPH
12350	5764	29	half	half	NN
12350	5764	30	cup	cup	NN
12350	5764	31	of	of	IN
12350	5764	32	milk	milk	NN
12350	5764	33	,	,	,
12350	5764	34	one	one	CD
12350	5764	35	cup	cup	NN
12350	5764	36	of	of	IN
12350	5764	37	flour	flour	NN
12350	5764	38	,	,	,
12350	5764	39	one	one	CD
12350	5764	40	teaspoon	teaspoon	NN
12350	5764	41	of	of	IN
12350	5764	42	baking	baking	NN
12350	5764	43	-	-	HYPH
12350	5764	44	powder	powder	NN
12350	5764	45	,	,	,
12350	5764	46	one	one	CD
12350	5764	47	-	-	HYPH
12350	5764	48	quarter	quarter	NN
12350	5764	49	teaspoon	teaspoon	NN
12350	5764	50	of	of	IN
12350	5764	51	salt	salt	NN
12350	5764	52	,	,	,
12350	5764	53	one	one	CD
12350	5764	54	-	-	HYPH
12350	5764	55	half	half	NN
12350	5764	56	cup	cup	NN
12350	5764	57	of	of	IN
12350	5764	58	berries	berry	NNS
12350	5764	59	or	or	CC
12350	5764	60	pitted	pit	VBN
12350	5764	61	cherries	cherry	NNS
12350	5764	62	rolled	roll	VBN
12350	5764	63	in	in	IN
12350	5764	64	flour	flour	NN
12350	5764	65	.	.	.
12350	5765	1	Put	put	VB
12350	5765	2	in	in	RP
12350	5765	3	a	a	DT
12350	5765	4	well	well	RB
12350	5765	5	-	-	HYPH
12350	5765	6	greased	grease	VBN
12350	5765	7	melon	melon	NN
12350	5765	8	mold	mold	NN
12350	5765	9	and	and	CC
12350	5765	10	cook	cook	NN
12350	5765	11	in	in	IN
12350	5765	12	boiling	boil	VBG
12350	5765	13	water	water	NN
12350	5765	14	steadily	steadily	RB
12350	5765	15	for	for	IN
12350	5765	16	two	two	CD
12350	5765	17	hours	hour	NNS
12350	5765	18	.	.	.
12350	5766	1	Serve	serve	VB
12350	5766	2	with	with	IN
12350	5766	3	hard	hard	JJ
12350	5766	4	sauce	sauce	NN
12350	5766	5	.	.	.
12350	5767	1	CARROT	CARROT	NNP
12350	5767	2	PUDDING	pudding	NN
12350	5767	3	Take	take	VBP
12350	5767	4	one	one	CD
12350	5767	5	cup	cup	NN
12350	5767	6	of	of	IN
12350	5767	7	sugar	sugar	NN
12350	5767	8	,	,	,
12350	5767	9	one	one	CD
12350	5767	10	-	-	HYPH
12350	5767	11	third	third	NN
12350	5767	12	cup	cup	NN
12350	5767	13	of	of	IN
12350	5767	14	butter	butter	NN
12350	5767	15	,	,	,
12350	5767	16	one	one	CD
12350	5767	17	cup	cup	NN
12350	5767	18	of	of	IN
12350	5767	19	grated	grate	VBN
12350	5767	20	carrots	carrot	NNS
12350	5767	21	,	,	,
12350	5767	22	one	one	CD
12350	5767	23	cup	cup	NN
12350	5767	24	of	of	IN
12350	5767	25	grated	grate	VBN
12350	5767	26	potatoes	potato	NNS
12350	5767	27	,	,	,
12350	5767	28	one	one	CD
12350	5767	29	cup	cup	NN
12350	5767	30	of	of	IN
12350	5767	31	raisins	raisin	NNS
12350	5767	32	,	,	,
12350	5767	33	one	one	CD
12350	5767	34	cup	cup	NN
12350	5767	35	of	of	IN
12350	5767	36	currants	currant	NNS
12350	5767	37	,	,	,
12350	5767	38	two	two	CD
12350	5767	39	cups	cup	NNS
12350	5767	40	of	of	IN
12350	5767	41	bread	bread	NN
12350	5767	42	crumbs	crumb	VBZ
12350	5767	43	,	,	,
12350	5767	44	one	one	CD
12350	5767	45	-	-	HYPH
12350	5767	46	half	half	NN
12350	5767	47	teaspoon	teaspoon	NN
12350	5767	48	of	of	IN
12350	5767	49	baking	baking	NN
12350	5767	50	-	-	HYPH
12350	5767	51	soda	soda	NNP
12350	5767	52	stirred	stir	VBN
12350	5767	53	in	in	IN
12350	5767	54	the	the	DT
12350	5767	55	potatoes	potato	NNS
12350	5767	56	,	,	,
12350	5767	57	one	one	CD
12350	5767	58	teaspoon	teaspoon	NN
12350	5767	59	each	each	DT
12350	5767	60	of	of	IN
12350	5767	61	cloves	clove	NNS
12350	5767	62	,	,	,
12350	5767	63	cinnamon	cinnamon	NN
12350	5767	64	,	,	,
12350	5767	65	and	and	CC
12350	5767	66	allspice	allspice	NN
12350	5767	67	.	.	.
12350	5768	1	Mix	mix	VB
12350	5768	2	all	all	PDT
12350	5768	3	these	these	DT
12350	5768	4	and	and	CC
12350	5768	5	add	add	VB
12350	5768	6	a	a	DT
12350	5768	7	little	little	JJ
12350	5768	8	syrup	syrup	NN
12350	5768	9	and	and	CC
12350	5768	10	four	four	CD
12350	5768	11	tablespoons	tablespoon	NNS
12350	5768	12	of	of	IN
12350	5768	13	whiskey	whiskey	NN
12350	5768	14	.	.	.
12350	5769	1	Steam	steam	NN
12350	5769	2	four	four	CD
12350	5769	3	hours	hour	NNS
12350	5769	4	.	.	.
12350	5770	1	Serve	serve	VB
12350	5770	2	with	with	IN
12350	5770	3	hard	hard	JJ
12350	5770	4	sauce	sauce	NN
12350	5770	5	.	.	.
12350	5771	1	CHERRY	cherry	NN
12350	5771	2	PUDDING	pudding	NN
12350	5771	3	Grate	Grate	NNP
12350	5771	4	one	one	CD
12350	5771	5	-	-	HYPH
12350	5771	6	half	half	NN
12350	5771	7	pound	pound	NN
12350	5771	8	of	of	IN
12350	5771	9	stale	stale	JJ
12350	5771	10	rye	rye	NN
12350	5771	11	bread	bread	NN
12350	5771	12	and	and	CC
12350	5771	13	wet	wet	VB
12350	5771	14	this	this	DT
12350	5771	15	with	with	IN
12350	5771	16	a	a	DT
12350	5771	17	wineglass	wineglass	NN
12350	5771	18	of	of	IN
12350	5771	19	red	red	JJ
12350	5771	20	wine	wine	NN
12350	5771	21	.	.	.
12350	5772	1	Pound	pound	NN
12350	5772	2	two	two	CD
12350	5772	3	tablespoons	tablespoon	NNS
12350	5772	4	of	of	IN
12350	5772	5	almonds	almond	NNS
12350	5772	6	,	,	,
12350	5772	7	stir	stir	VB
12350	5772	8	the	the	DT
12350	5772	9	yolks	yolk	NNS
12350	5772	10	of	of	IN
12350	5772	11	four	four	CD
12350	5772	12	eggs	egg	NNS
12350	5772	13	with	with	IN
12350	5772	14	half	half	PDT
12350	5772	15	a	a	DT
12350	5772	16	cup	cup	NN
12350	5772	17	of	of	IN
12350	5772	18	powdered	powdered	JJ
12350	5772	19	sugar	sugar	NN
12350	5772	20	,	,	,
12350	5772	21	flavor	flavor	NN
12350	5772	22	with	with	IN
12350	5772	23	cinnamon	cinnamon	NN
12350	5772	24	,	,	,
12350	5772	25	and	and	CC
12350	5772	26	add	add	VB
12350	5772	27	the	the	DT
12350	5772	28	grated	grate	VBN
12350	5772	29	bread	bread	NN
12350	5772	30	and	and	CC
12350	5772	31	almonds	almond	NNS
12350	5772	32	.	.	.
12350	5773	1	Stone	stone	NN
12350	5773	2	one	one	CD
12350	5773	3	-	-	HYPH
12350	5773	4	half	half	NN
12350	5773	5	pound	pound	NN
12350	5773	6	each	each	DT
12350	5773	7	of	of	IN
12350	5773	8	sweet	sweet	JJ
12350	5773	9	and	and	CC
12350	5773	10	sour	sour	JJ
12350	5773	11	cherries	cherry	NNS
12350	5773	12	.	.	.
12350	5774	1	Mix	mix	VB
12350	5774	2	all	all	DT
12350	5774	3	thoroughly	thoroughly	RB
12350	5774	4	with	with	IN
12350	5774	5	the	the	DT
12350	5774	6	beaten	beat	VBN
12350	5774	7	whites	white	NNS
12350	5774	8	added	add	VBN
12350	5774	9	last	last	RB
12350	5774	10	.	.	.
12350	5775	1	Do	do	VB
12350	5775	2	not	not	RB
12350	5775	3	take	take	VB
12350	5775	4	the	the	DT
12350	5775	5	juice	juice	NN
12350	5775	6	of	of	IN
12350	5775	7	the	the	DT
12350	5775	8	cherries	cherry	NNS
12350	5775	9	.	.	.
12350	5776	1	Butter	butter	VB
12350	5776	2	the	the	DT
12350	5776	3	pudding	pudding	JJ
12350	5776	4	mold	mold	NN
12350	5776	5	well	well	RB
12350	5776	6	before	before	IN
12350	5776	7	you	-PRON-	PRP
12350	5776	8	put	put	VBP
12350	5776	9	in	in	IN
12350	5776	10	the	the	DT
12350	5776	11	mixture	mixture	NN
12350	5776	12	.	.	.
12350	5777	1	To	to	TO
12350	5777	2	be	be	VB
12350	5777	3	eaten	eat	VBN
12350	5777	4	cold	cold	JJ
12350	5777	5	.	.	.
12350	5778	1	DATE	date	JJ
12350	5778	2	PUDDING	pudding	NN
12350	5778	3	Melt	melt	NN
12350	5778	4	three	three	CD
12350	5778	5	tablespoons	tablespoon	NNS
12350	5778	6	of	of	IN
12350	5778	7	butter	butter	NN
12350	5778	8	,	,	,
12350	5778	9	add	add	VB
12350	5778	10	one	one	CD
12350	5778	11	-	-	HYPH
12350	5778	12	half	half	NN
12350	5778	13	cup	cup	NN
12350	5778	14	of	of	IN
12350	5778	15	molasses	molasse	NNS
12350	5778	16	,	,	,
12350	5778	17	one	one	CD
12350	5778	18	-	-	HYPH
12350	5778	19	half	half	NN
12350	5778	20	cup	cup	NN
12350	5778	21	of	of	IN
12350	5778	22	milk	milk	NN
12350	5778	23	,	,	,
12350	5778	24	one	one	CD
12350	5778	25	and	and	CC
12350	5778	26	two	two	CD
12350	5778	27	-	-	HYPH
12350	5778	28	third	third	NN
12350	5778	29	cups	cup	NNS
12350	5778	30	of	of	IN
12350	5778	31	flour	flour	NN
12350	5778	32	sifted	sift	VBN
12350	5778	33	with	with	IN
12350	5778	34	one	one	CD
12350	5778	35	-	-	HYPH
12350	5778	36	half	half	NN
12350	5778	37	teaspoon	teaspoon	NN
12350	5778	38	of	of	IN
12350	5778	39	baking	baking	NN
12350	5778	40	-	-	HYPH
12350	5778	41	soda	soda	NNP
12350	5778	42	,	,	,
12350	5778	43	one	one	CD
12350	5778	44	-	-	HYPH
12350	5778	45	quarter	quarter	NN
12350	5778	46	teaspoon	teaspoon	NN
12350	5778	47	of	of	IN
12350	5778	48	salt	salt	NN
12350	5778	49	,	,	,
12350	5778	50	one	one	CD
12350	5778	51	-	-	HYPH
12350	5778	52	quarter	quarter	NN
12350	5778	53	teaspoon	teaspoon	NN
12350	5778	54	each	each	DT
12350	5778	55	of	of	IN
12350	5778	56	cloves	clove	NNS
12350	5778	57	,	,	,
12350	5778	58	cinnamon	cinnamon	NN
12350	5778	59	,	,	,
12350	5778	60	and	and	CC
12350	5778	61	nutmeg	nutmeg	NNP
12350	5778	62	.	.	.
12350	5779	1	Add	add	VB
12350	5779	2	to	to	IN
12350	5779	3	the	the	DT
12350	5779	4	above	above	JJ
12350	5779	5	one	one	CD
12350	5779	6	-	-	HYPH
12350	5779	7	half	half	NN
12350	5779	8	pound	pound	NN
12350	5779	9	of	of	IN
12350	5779	10	dates	date	NNS
12350	5779	11	,	,	,
12350	5779	12	stoned	stone	VBD
12350	5779	13	and	and	CC
12350	5779	14	cut	cut	VBN
12350	5779	15	.	.	.
12350	5780	1	Turn	turn	VB
12350	5780	2	into	into	IN
12350	5780	3	a	a	DT
12350	5780	4	well	well	RB
12350	5780	5	-	-	HYPH
12350	5780	6	buttered	butter	VBN
12350	5780	7	mold	mold	NN
12350	5780	8	.	.	.
12350	5781	1	Butter	butter	VB
12350	5781	2	the	the	DT
12350	5781	3	cover	cover	NN
12350	5781	4	also	also	RB
12350	5781	5	and	and	CC
12350	5781	6	steam	steam	VB
12350	5781	7	two	two	CD
12350	5781	8	and	and	CC
12350	5781	9	one	one	CD
12350	5781	10	-	-	HYPH
12350	5781	11	half	half	NN
12350	5781	12	hours	hour	NNS
12350	5781	13	.	.	.
12350	5782	1	Keep	keep	VB
12350	5782	2	at	at	IN
12350	5782	3	a	a	DT
12350	5782	4	steady	steady	JJ
12350	5782	5	boil	boil	NN
12350	5782	6	.	.	.
12350	5783	1	Serve	serve	VB
12350	5783	2	with	with	IN
12350	5783	3	any	any	DT
12350	5783	4	kind	kind	NN
12350	5783	5	of	of	IN
12350	5783	6	sauce	sauce	NN
12350	5783	7	.	.	.
12350	5784	1	PRINCE	PRINCE	NNP
12350	5784	2	ALBERT	ALBERT	NNP
12350	5784	3	PUDDING	PUDDING	NNP
12350	5784	4	Rub	Rub	NNP
12350	5784	5	to	to	IN
12350	5784	6	a	a	DT
12350	5784	7	cream	cream	NN
12350	5784	8	half	half	PDT
12350	5784	9	a	a	DT
12350	5784	10	pound	pound	NN
12350	5784	11	of	of	IN
12350	5784	12	sweet	sweet	JJ
12350	5784	13	butter	butter	NN
12350	5784	14	and	and	CC
12350	5784	15	half	half	PDT
12350	5784	16	a	a	DT
12350	5784	17	pound	pound	NN
12350	5784	18	of	of	IN
12350	5784	19	sifted	sift	VBN
12350	5784	20	powdered	powdered	JJ
12350	5784	21	sugar	sugar	NN
12350	5784	22	;	;	:
12350	5784	23	add	add	VB
12350	5784	24	the	the	DT
12350	5784	25	yolks	yolk	NNS
12350	5784	26	of	of	IN
12350	5784	27	six	six	CD
12350	5784	28	eggs	egg	NNS
12350	5784	29	,	,	,
12350	5784	30	one	one	CD
12350	5784	31	at	at	IN
12350	5784	32	a	a	DT
12350	5784	33	time	time	NN
12350	5784	34	,	,	,
12350	5784	35	and	and	CC
12350	5784	36	the	the	DT
12350	5784	37	grated	grate	VBN
12350	5784	38	peel	peel	NN
12350	5784	39	of	of	IN
12350	5784	40	one	one	CD
12350	5784	41	lemon	lemon	NN
12350	5784	42	.	.	.
12350	5785	1	Stone	stone	VB
12350	5785	2	half	half	PDT
12350	5785	3	a	a	DT
12350	5785	4	pound	pound	NN
12350	5785	5	of	of	IN
12350	5785	6	raisins	raisin	NNS
12350	5785	7	,	,	,
12350	5785	8	and	and	CC
12350	5785	9	add	add	VB
12350	5785	10	also	also	RB
12350	5785	11	a	a	DT
12350	5785	12	little	little	JJ
12350	5785	13	citron	citron	NN
12350	5785	14	,	,	,
12350	5785	15	cut	cut	VBD
12350	5785	16	very	very	RB
12350	5785	17	fine	fine	JJ
12350	5785	18	.	.	.
12350	5786	1	Now	now	RB
12350	5786	2	add	add	VB
12350	5786	3	gradually	gradually	RB
12350	5786	4	half	half	PDT
12350	5786	5	a	a	DT
12350	5786	6	pound	pound	NN
12350	5786	7	of	of	IN
12350	5786	8	the	the	DT
12350	5786	9	finest	fine	JJS
12350	5786	10	flour	flour	NN
12350	5786	11	,	,	,
12350	5786	12	sifted	sift	VBD
12350	5786	13	three	three	CD
12350	5786	14	or	or	CC
12350	5786	15	four	four	CD
12350	5786	16	times	time	NNS
12350	5786	17	,	,	,
12350	5786	18	and	and	CC
12350	5786	19	the	the	DT
12350	5786	20	stiffly	stiffly	RB
12350	5786	21	-	-	HYPH
12350	5786	22	beaten	beat	VBN
12350	5786	23	whites	white	NNS
12350	5786	24	of	of	IN
12350	5786	25	the	the	DT
12350	5786	26	eggs	egg	NNS
12350	5786	27	.	.	.
12350	5787	1	Pour	pour	VB
12350	5787	2	this	this	DT
12350	5787	3	mixture	mixture	NN
12350	5787	4	into	into	IN
12350	5787	5	a	a	DT
12350	5787	6	well	well	RB
12350	5787	7	-	-	HYPH
12350	5787	8	buttered	butter	VBN
12350	5787	9	mold	mold	NN
12350	5787	10	,	,	,
12350	5787	11	into	into	IN
12350	5787	12	which	which	WDT
12350	5787	13	you	-PRON-	PRP
12350	5787	14	have	have	VBP
12350	5787	15	strewn	strew	VBN
12350	5787	16	some	some	DT
12350	5787	17	blanched	blanch	VBN
12350	5787	18	and	and	CC
12350	5787	19	pounded	pound	VBD
12350	5787	20	almonds	almond	NNS
12350	5787	21	.	.	.
12350	5788	1	Boil	Boil	NNP
12350	5788	2	fully	fully	RB
12350	5788	3	three	three	CD
12350	5788	4	hours	hour	NNS
12350	5788	5	.	.	.
12350	5789	1	Serve	serve	VB
12350	5789	2	with	with	IN
12350	5789	3	sweet	sweet	JJ
12350	5789	4	brandy	brandy	NN
12350	5789	5	or	or	CC
12350	5789	6	fruit	fruit	NN
12350	5789	7	sauce	sauce	NN
12350	5789	8	.	.	.
12350	5790	1	PEACH	PEACH	NNS
12350	5790	2	PUDDING	pudding	NN
12350	5790	3	In	in	IN
12350	5790	4	a	a	DT
12350	5790	5	large	large	JJ
12350	5790	6	mixing	mix	VBG
12350	5790	7	bowl	bowl	NN
12350	5790	8	whip	whip	NN
12350	5790	9	to	to	IN
12350	5790	10	a	a	DT
12350	5790	11	cream	cream	NN
12350	5790	12	two	two	CD
12350	5790	13	eggs	egg	NNS
12350	5790	14	,	,	,
12350	5790	15	three	three	CD
12350	5790	16	tablespoons	tablespoon	NNS
12350	5790	17	of	of	IN
12350	5790	18	sugar	sugar	NN
12350	5790	19	,	,	,
12350	5790	20	and	and	CC
12350	5790	21	two	two	CD
12350	5790	22	tablespoons	tablespoon	NNS
12350	5790	23	of	of	IN
12350	5790	24	butter	butter	NN
12350	5790	25	.	.	.
12350	5791	1	To	to	IN
12350	5791	2	this	this	DT
12350	5791	3	,	,	,
12350	5791	4	after	after	IN
12350	5791	5	it	-PRON-	PRP
12350	5791	6	is	be	VBZ
12350	5791	7	well	well	RB
12350	5791	8	beaten	beat	VBN
12350	5791	9	,	,	,
12350	5791	10	add	add	VB
12350	5791	11	a	a	DT
12350	5791	12	saltspoon	saltspoon	NN
12350	5791	13	of	of	IN
12350	5791	14	salt	salt	NN
12350	5791	15	and	and	CC
12350	5791	16	half	half	PDT
12350	5791	17	a	a	DT
12350	5791	18	grated	grate	VBN
12350	5791	19	nutmeg	nutmeg	NN
12350	5791	20	.	.	.
12350	5792	1	Stir	stir	VB
12350	5792	2	these	these	DT
12350	5792	3	ingredients	ingredient	NNS
12350	5792	4	well	well	RB
12350	5792	5	into	into	IN
12350	5792	6	the	the	DT
12350	5792	7	mixture	mixture	NN
12350	5792	8	;	;	:
12350	5792	9	then	then	RB
12350	5792	10	stir	stir	VB
12350	5792	11	in	in	IN
12350	5792	12	a	a	DT
12350	5792	13	cup	cup	NN
12350	5792	14	of	of	IN
12350	5792	15	milk	milk	NN
12350	5792	16	.	.	.
12350	5793	1	Last	last	JJ
12350	5793	2	add	add	NN
12350	5793	3	,	,	,
12350	5793	4	a	a	DT
12350	5793	5	little	little	JJ
12350	5793	6	at	at	IN
12350	5793	7	a	a	DT
12350	5793	8	time	time	NN
12350	5793	9	--	--	:
12350	5793	10	stirring	stir	VBG
12350	5793	11	it	-PRON-	PRP
12350	5793	12	well	well	RB
12350	5793	13	in	in	RB
12350	5793	14	to	to	TO
12350	5793	15	make	make	VB
12350	5793	16	a	a	DT
12350	5793	17	smooth	smooth	JJ
12350	5793	18	batter	batter	NN
12350	5793	19	--	--	:
12350	5793	20	a	a	DT
12350	5793	21	cup	cup	NN
12350	5793	22	and	and	CC
12350	5793	23	a	a	DT
12350	5793	24	half	half	NN
12350	5793	25	of	of	IN
12350	5793	26	flour	flour	NN
12350	5793	27	and	and	CC
12350	5793	28	three	three	CD
12350	5793	29	-	-	HYPH
12350	5793	30	quarters	quarter	NNS
12350	5793	31	of	of	IN
12350	5793	32	a	a	DT
12350	5793	33	cup	cup	NN
12350	5793	34	of	of	IN
12350	5793	35	Indian	indian	JJ
12350	5793	36	meal	meal	NN
12350	5793	37	,	,	,
12350	5793	38	which	which	WDT
12350	5793	39	have	have	VBP
12350	5793	40	been	be	VBN
12350	5793	41	sifted	sift	VBN
12350	5793	42	together	together	RB
12350	5793	43	with	with	IN
12350	5793	44	three	three	CD
12350	5793	45	teaspoons	teaspoon	NNS
12350	5793	46	of	of	IN
12350	5793	47	baking	baking	NN
12350	5793	48	-	-	HYPH
12350	5793	49	powder	powder	NN
12350	5793	50	in	in	IN
12350	5793	51	another	another	DT
12350	5793	52	bowl	bowl	NN
12350	5793	53	.	.	.
12350	5794	1	Butter	butter	NN
12350	5794	2	well	well	UH
12350	5794	3	the	the	DT
12350	5794	4	inside	inside	NN
12350	5794	5	of	of	IN
12350	5794	6	a	a	DT
12350	5794	7	two	two	CD
12350	5794	8	-	-	HYPH
12350	5794	9	quart	quart	NN
12350	5794	10	pudding	pudding	NN
12350	5794	11	mold	mold	NN
12350	5794	12	;	;	:
12350	5794	13	put	put	VB
12350	5794	14	a	a	DT
12350	5794	15	layer	layer	NN
12350	5794	16	of	of	IN
12350	5794	17	the	the	DT
12350	5794	18	pudding	pudding	NN
12350	5794	19	batter	batter	NN
12350	5794	20	an	an	DT
12350	5794	21	inch	inch	NN
12350	5794	22	deep	deep	RB
12350	5794	23	in	in	IN
12350	5794	24	the	the	DT
12350	5794	25	mold	mold	NN
12350	5794	26	;	;	:
12350	5794	27	cover	cover	VB
12350	5794	28	this	this	DT
12350	5794	29	with	with	IN
12350	5794	30	a	a	DT
12350	5794	31	layer	layer	NN
12350	5794	32	of	of	IN
12350	5794	33	fine	fine	JJ
12350	5794	34	ripe	ripe	JJ
12350	5794	35	peaches	peach	NNS
12350	5794	36	that	that	WDT
12350	5794	37	have	have	VBP
12350	5794	38	been	be	VBN
12350	5794	39	peeled	peel	VBN
12350	5794	40	and	and	CC
12350	5794	41	cut	cut	VBN
12350	5794	42	in	in	IN
12350	5794	43	quarters	quarter	NNS
12350	5794	44	or	or	CC
12350	5794	45	eighths	eighth	NNS
12350	5794	46	--	--	:
12350	5794	47	this	this	DT
12350	5794	48	depends	depend	VBZ
12350	5794	49	upon	upon	IN
12350	5794	50	the	the	DT
12350	5794	51	size	size	NN
12350	5794	52	of	of	IN
12350	5794	53	the	the	DT
12350	5794	54	peaches	peach	NNS
12350	5794	55	.	.	.
12350	5795	1	Sprinkle	sprinkle	VB
12350	5795	2	the	the	DT
12350	5795	3	layer	layer	NN
12350	5795	4	of	of	IN
12350	5795	5	peaches	peach	NNS
12350	5795	6	with	with	IN
12350	5795	7	a	a	DT
12350	5795	8	light	light	JJ
12350	5795	9	layer	layer	NN
12350	5795	10	of	of	IN
12350	5795	11	sugar	sugar	NN
12350	5795	12	;	;	:
12350	5795	13	then	then	RB
12350	5795	14	pour	pour	VB
12350	5795	15	in	in	IN
12350	5795	16	a	a	DT
12350	5795	17	layer	layer	NN
12350	5795	18	of	of	IN
12350	5795	19	batter	batter	NN
12350	5795	20	;	;	:
12350	5795	21	then	then	RB
12350	5795	22	a	a	DT
12350	5795	23	layer	layer	NN
12350	5795	24	of	of	IN
12350	5795	25	peaches	peach	NNS
12350	5795	26	.	.	.
12350	5796	1	Repeat	repeat	VB
12350	5796	2	this	this	DT
12350	5796	3	process	process	NN
12350	5796	4	till	till	IN
12350	5796	5	all	all	PDT
12350	5796	6	the	the	DT
12350	5796	7	material	material	NN
12350	5796	8	is	be	VBZ
12350	5796	9	in	in	RB
12350	5796	10	,	,	,
12350	5796	11	leaving	leave	VBG
12350	5796	12	a	a	DT
12350	5796	13	layer	layer	NN
12350	5796	14	of	of	IN
12350	5796	15	batter	batter	NN
12350	5796	16	on	on	IN
12350	5796	17	top	top	NN
12350	5796	18	.	.	.
12350	5797	1	Steam	steam	NN
12350	5797	2	for	for	IN
12350	5797	3	two	two	CD
12350	5797	4	hours	hour	NNS
12350	5797	5	.	.	.
12350	5798	1	NOODLE	noodle	NN
12350	5798	2	PUDDING	pudding	NN
12350	5798	3	Make	make	VBP
12350	5798	4	noodles	noodle	NNS
12350	5798	5	with	with	IN
12350	5798	6	two	two	CD
12350	5798	7	eggs	egg	NNS
12350	5798	8	.	.	.
12350	5799	1	Boil	Boil	NNP
12350	5799	2	in	in	IN
12350	5799	3	boiling	boil	VBG
12350	5799	4	salt	salt	NN
12350	5799	5	water	water	NN
12350	5799	6	for	for	IN
12350	5799	7	ten	ten	CD
12350	5799	8	minutes	minute	NNS
12350	5799	9	,	,	,
12350	5799	10	drains	drain	NNS
12350	5799	11	and	and	CC
12350	5799	12	set	set	VB
12350	5799	13	aside	aside	RB
12350	5799	14	.	.	.
12350	5800	1	Beat	beat	VB
12350	5800	2	the	the	DT
12350	5800	3	yolks	yolk	NNS
12350	5800	4	of	of	IN
12350	5800	5	four	four	CD
12350	5800	6	eggs	egg	NNS
12350	5800	7	with	with	IN
12350	5800	8	one	one	CD
12350	5800	9	cup	cup	NN
12350	5800	10	of	of	IN
12350	5800	11	powdered	powdered	JJ
12350	5800	12	sugar	sugar	NN
12350	5800	13	until	until	IN
12350	5800	14	light	light	NN
12350	5800	15	,	,	,
12350	5800	16	add	add	VB
12350	5800	17	a	a	DT
12350	5800	18	quarter	quarter	NN
12350	5800	19	of	of	IN
12350	5800	20	a	a	DT
12350	5800	21	cup	cup	NN
12350	5800	22	of	of	IN
12350	5800	23	pounded	pounded	JJ
12350	5800	24	almonds	almond	NNS
12350	5800	25	,	,	,
12350	5800	26	a	a	DT
12350	5800	27	pinch	pinch	NN
12350	5800	28	of	of	IN
12350	5800	29	salt	salt	NN
12350	5800	30	,	,	,
12350	5800	31	the	the	DT
12350	5800	32	drained	drain	VBN
12350	5800	33	noodles	noodle	NNS
12350	5800	34	,	,	,
12350	5800	35	and	and	CC
12350	5800	36	the	the	DT
12350	5800	37	whites	white	NNS
12350	5800	38	of	of	IN
12350	5800	39	the	the	DT
12350	5800	40	eggs	egg	NNS
12350	5800	41	beaten	beat	VBN
12350	5800	42	to	to	IN
12350	5800	43	a	a	DT
12350	5800	44	stiff	stiff	JJ
12350	5800	45	froth	froth	NN
12350	5800	46	.	.	.
12350	5801	1	Mix	mix	VB
12350	5801	2	well	well	RB
12350	5801	3	,	,	,
12350	5801	4	pour	pour	VB
12350	5801	5	into	into	IN
12350	5801	6	a	a	DT
12350	5801	7	greased	grease	VBN
12350	5801	8	pudding	pudding	NN
12350	5801	9	mold	mold	NN
12350	5801	10	,	,	,
12350	5801	11	and	and	CC
12350	5801	12	boil	boil	VB
12350	5801	13	one	one	CD
12350	5801	14	and	and	CC
12350	5801	15	one	one	CD
12350	5801	16	-	-	HYPH
12350	5801	17	half	half	NN
12350	5801	18	hours	hour	NNS
12350	5801	19	.	.	.
12350	5802	1	PRUNE	PRUNE	NNP
12350	5802	2	PUDDING	pudding	NN
12350	5802	3	Take	take	VBP
12350	5802	4	the	the	DT
12350	5802	5	yolks	yolk	NNS
12350	5802	6	of	of	IN
12350	5802	7	four	four	CD
12350	5802	8	eggs	egg	NNS
12350	5802	9	,	,	,
12350	5802	10	a	a	DT
12350	5802	11	cup	cup	NN
12350	5802	12	of	of	IN
12350	5802	13	granulated	granulate	VBN
12350	5802	14	sugar	sugar	NN
12350	5802	15	,	,	,
12350	5802	16	and	and	CC
12350	5802	17	stir	stir	VB
12350	5802	18	to	to	IN
12350	5802	19	a	a	DT
12350	5802	20	cream	cream	NN
12350	5802	21	.	.	.
12350	5803	1	Chop	Chop	NNP
12350	5803	2	fine	fine	JJ
12350	5803	3	thirty	thirty	CD
12350	5803	4	prunes	prune	NNS
12350	5803	5	(	(	-LRB-
12350	5803	6	prunes	prune	NNS
12350	5803	7	being	be	VBG
12350	5803	8	boiled	boil	VBN
12350	5803	9	without	without	IN
12350	5803	10	sugar	sugar	NN
12350	5803	11	)	)	-RRB-
12350	5803	12	,	,	,
12350	5803	13	and	and	CC
12350	5803	14	add	add	VB
12350	5803	15	two	two	CD
12350	5803	16	tablespoons	tablespoon	NNS
12350	5803	17	of	of	IN
12350	5803	18	sweet	sweet	JJ
12350	5803	19	chocolate	chocolate	NN
12350	5803	20	,	,	,
12350	5803	21	two	two	CD
12350	5803	22	tablespoons	tablespoon	NNS
12350	5803	23	of	of	IN
12350	5803	24	grated	grate	VBN
12350	5803	25	almonds	almond	NNS
12350	5803	26	,	,	,
12350	5803	27	and	and	CC
12350	5803	28	the	the	DT
12350	5803	29	whites	white	NNS
12350	5803	30	,	,	,
12350	5803	31	which	which	WDT
12350	5803	32	have	have	VBP
12350	5803	33	been	be	VBN
12350	5803	34	beaten	beat	VBN
12350	5803	35	to	to	IN
12350	5803	36	a	a	DT
12350	5803	37	snow	snow	NN
12350	5803	38	.	.	.
12350	5804	1	Boil	Boil	NNP
12350	5804	2	two	two	CD
12350	5804	3	and	and	CC
12350	5804	4	one	one	CD
12350	5804	5	-	-	HYPH
12350	5804	6	half	half	NN
12350	5804	7	hours	hour	NNS
12350	5804	8	in	in	IN
12350	5804	9	a	a	DT
12350	5804	10	pudding	pudding	JJ
12350	5804	11	form	form	NN
12350	5804	12	and	and	CC
12350	5804	13	serve	serve	VB
12350	5804	14	with	with	IN
12350	5804	15	whipped	whip	VBN
12350	5804	16	cream	cream	NN
12350	5804	17	.	.	.
12350	5805	1	PLUM	PLUM	NNP
12350	5805	2	PUDDING	pudding	NN
12350	5805	3	(	(	-LRB-
12350	5805	4	FOR	for	IN
12350	5805	5	THANKSGIVING	THANKSGIVING	NNP
12350	5805	6	DAY	DAY	NNP
12350	5805	7	)	)	-RRB-
12350	5805	8	Soak	soak	VB
12350	5805	9	a	a	DT
12350	5805	10	small	small	JJ
12350	5805	11	loaf	loaf	NNS
12350	5805	12	of	of	IN
12350	5805	13	bread	bread	NN
12350	5805	14	;	;	:
12350	5805	15	press	press	VB
12350	5805	16	out	out	RP
12350	5805	17	every	every	DT
12350	5805	18	drop	drop	NN
12350	5805	19	of	of	IN
12350	5805	20	water	water	NN
12350	5805	21	,	,	,
12350	5805	22	work	work	VB
12350	5805	23	into	into	IN
12350	5805	24	this	this	DT
12350	5805	25	one	one	CD
12350	5805	26	cup	cup	NN
12350	5805	27	of	of	IN
12350	5805	28	suet	suet	NN
12350	5805	29	shaved	shave	VBD
12350	5805	30	very	very	RB
12350	5805	31	fine	fine	JJ
12350	5805	32	,	,	,
12350	5805	33	the	the	DT
12350	5805	34	yolks	yolk	NNS
12350	5805	35	of	of	IN
12350	5805	36	six	six	CD
12350	5805	37	eggs	egg	NNS
12350	5805	38	,	,	,
12350	5805	39	one	one	CD
12350	5805	40	cup	cup	NN
12350	5805	41	of	of	IN
12350	5805	42	currants	currant	NNS
12350	5805	43	,	,	,
12350	5805	44	one	one	CD
12350	5805	45	cup	cup	NN
12350	5805	46	of	of	IN
12350	5805	47	raisins	raisin	NNS
12350	5805	48	seeded	seeded	JJ
12350	5805	49	,	,	,
12350	5805	50	one	one	CD
12350	5805	51	-	-	HYPH
12350	5805	52	half	half	NN
12350	5805	53	cup	cup	NN
12350	5805	54	of	of	IN
12350	5805	55	citron	citron	NN
12350	5805	56	shredded	shred	VBD
12350	5805	57	fine	fine	JJ
12350	5805	58	,	,	,
12350	5805	59	three	three	CD
12350	5805	60	-	-	HYPH
12350	5805	61	quarters	quarter	NNS
12350	5805	62	cup	cup	NN
12350	5805	63	of	of	IN
12350	5805	64	syrup	syrup	NN
12350	5805	65	,	,	,
12350	5805	66	one	one	CD
12350	5805	67	wineglass	wineglass	NN
12350	5805	68	of	of	IN
12350	5805	69	brandy	brandy	NN
12350	5805	70	,	,	,
12350	5805	71	one	one	CD
12350	5805	72	cup	cup	NN
12350	5805	73	of	of	IN
12350	5805	74	sifted	sift	VBN
12350	5805	75	flour	flour	NN
12350	5805	76	and	and	CC
12350	5805	77	the	the	DT
12350	5805	78	stiffly	stiffly	RB
12350	5805	79	-	-	HYPH
12350	5805	80	beaten	beat	VBN
12350	5805	81	whites	white	NNS
12350	5805	82	of	of	IN
12350	5805	83	eggs	egg	NNS
12350	5805	84	last	last	JJ
12350	5805	85	.	.	.
12350	5806	1	Boil	Boil	NNP
12350	5806	2	four	four	CD
12350	5806	3	hours	hour	NNS
12350	5806	4	in	in	IN
12350	5806	5	greased	grease	VBN
12350	5806	6	melon	melon	NN
12350	5806	7	mold	mold	NN
12350	5806	8	.	.	.
12350	5807	1	PLUM	PLUM	NNP
12350	5807	2	PUDDING	pudding	NN
12350	5807	3	,	,	,
12350	5807	4	No	no	UH
12350	5807	5	.	.	.
12350	5808	1	2	2	CD
12350	5808	2	Chop	Chop	NNP
12350	5808	3	a	a	DT
12350	5808	4	half	half	JJ
12350	5808	5	box	box	NN
12350	5808	6	of	of	IN
12350	5808	7	raisins	raisin	NNS
12350	5808	8	and	and	CC
12350	5808	9	currants	currant	NNS
12350	5808	10	,	,	,
12350	5808	11	one	one	CD
12350	5808	12	-	-	HYPH
12350	5808	13	quarter	quarter	NN
12350	5808	14	pound	pound	NN
12350	5808	15	of	of	IN
12350	5808	16	citron	citron	NN
12350	5808	17	,	,	,
12350	5808	18	one	one	CD
12350	5808	19	-	-	HYPH
12350	5808	20	quarter	quarter	NN
12350	5808	21	pound	pound	NN
12350	5808	22	of	of	IN
12350	5808	23	suet	suet	NN
12350	5808	24	(	(	-LRB-
12350	5808	25	chopped	chop	VBN
12350	5808	26	very	very	RB
12350	5808	27	fine	fine	JJ
12350	5808	28	)	)	-RRB-
12350	5808	29	,	,	,
12350	5808	30	two	two	CD
12350	5808	31	eggs	egg	NNS
12350	5808	32	,	,	,
12350	5808	33	one	one	CD
12350	5808	34	and	and	CC
12350	5808	35	one	one	CD
12350	5808	36	-	-	HYPH
12350	5808	37	half	half	NN
12350	5808	38	cups	cup	NNS
12350	5808	39	of	of	IN
12350	5808	40	sugar	sugar	NN
12350	5808	41	,	,	,
12350	5808	42	a	a	DT
12350	5808	43	wineglass	wineglass	NN
12350	5808	44	of	of	IN
12350	5808	45	brandy	brandy	NN
12350	5808	46	,	,	,
12350	5808	47	two	two	CD
12350	5808	48	cups	cup	NNS
12350	5808	49	of	of	IN
12350	5808	50	cider	cider	NN
12350	5808	51	,	,	,
12350	5808	52	one	one	CD
12350	5808	53	teaspoon	teaspoon	NN
12350	5808	54	of	of	IN
12350	5808	55	cinnamon	cinnamon	NN
12350	5808	56	and	and	CC
12350	5808	57	ground	ground	NN
12350	5808	58	cloves	clove	NNS
12350	5808	59	.	.	.
12350	5809	1	When	when	WRB
12350	5809	2	all	all	PDT
12350	5809	3	these	these	DT
12350	5809	4	are	be	VBP
12350	5809	5	well	well	RB
12350	5809	6	mixed	mixed	JJ
12350	5809	7	add	add	VB
12350	5809	8	enough	enough	JJ
12350	5809	9	flour	flour	NN
12350	5809	10	(	(	-LRB-
12350	5809	11	with	with	IN
12350	5809	12	a	a	DT
12350	5809	13	teaspoon	teaspoon	NN
12350	5809	14	of	of	IN
12350	5809	15	baking	baking	NN
12350	5809	16	-	-	HYPH
12350	5809	17	powder	powder	NN
12350	5809	18	in	in	IN
12350	5809	19	it	-PRON-	PRP
12350	5809	20	)	)	-RRB-
12350	5809	21	to	to	TO
12350	5809	22	thicken	thicken	VB
12350	5809	23	well	well	RB
12350	5809	24	.	.	.
12350	5810	1	Cook	cook	VB
12350	5810	2	in	in	IN
12350	5810	3	a	a	DT
12350	5810	4	greased	greased	JJ
12350	5810	5	mold	mold	NN
12350	5810	6	and	and	CC
12350	5810	7	allow	allow	VB
12350	5810	8	to	to	TO
12350	5810	9	steam	steam	VB
12350	5810	10	for	for	IN
12350	5810	11	three	three	CD
12350	5810	12	hours	hour	NNS
12350	5810	13	.	.	.
12350	5811	1	HONEY	HONEY	NNP
12350	5811	2	PUDDING	pudding	NN
12350	5811	3	Mix	Mix	NNP
12350	5811	4	one	one	CD
12350	5811	5	-	-	HYPH
12350	5811	6	half	half	NN
12350	5811	7	cup	cup	NN
12350	5811	8	of	of	IN
12350	5811	9	honey	honey	NN
12350	5811	10	with	with	IN
12350	5811	11	six	six	CD
12350	5811	12	ounces	ounce	NNS
12350	5811	13	of	of	IN
12350	5811	14	bread	bread	NN
12350	5811	15	crumbs	crumb	NNS
12350	5811	16	and	and	CC
12350	5811	17	add	add	VB
12350	5811	18	one	one	CD
12350	5811	19	-	-	HYPH
12350	5811	20	half	half	NN
12350	5811	21	cup	cup	NN
12350	5811	22	of	of	IN
12350	5811	23	milk	milk	NN
12350	5811	24	,	,	,
12350	5811	25	one	one	CD
12350	5811	26	-	-	HYPH
12350	5811	27	half	half	NN
12350	5811	28	teaspoon	teaspoon	NN
12350	5811	29	of	of	IN
12350	5811	30	ginger	ginger	NN
12350	5811	31	,	,	,
12350	5811	32	grated	grate	VBD
12350	5811	33	rind	rind	NN
12350	5811	34	of	of	IN
12350	5811	35	half	half	PDT
12350	5811	36	a	a	DT
12350	5811	37	lemon	lemon	NN
12350	5811	38	and	and	CC
12350	5811	39	yolks	yolk	NNS
12350	5811	40	of	of	IN
12350	5811	41	two	two	CD
12350	5811	42	eggs	egg	NNS
12350	5811	43	.	.	.
12350	5812	1	Beat	beat	VB
12350	5812	2	the	the	DT
12350	5812	3	mixture	mixture	NN
12350	5812	4	thoroughly	thoroughly	RB
12350	5812	5	and	and	CC
12350	5812	6	then	then	RB
12350	5812	7	add	add	VB
12350	5812	8	two	two	CD
12350	5812	9	tablespoons	tablespoon	NNS
12350	5812	10	of	of	IN
12350	5812	11	butter	butter	NN
12350	5812	12	and	and	CC
12350	5812	13	the	the	DT
12350	5812	14	whites	white	NNS
12350	5812	15	of	of	IN
12350	5812	16	the	the	DT
12350	5812	17	eggs	egg	NNS
12350	5812	18	well	well	UH
12350	5812	19	beaten	beat	VBN
12350	5812	20	.	.	.
12350	5813	1	Steam	steam	NN
12350	5813	2	for	for	IN
12350	5813	3	about	about	RB
12350	5813	4	two	two	CD
12350	5813	5	hours	hour	NNS
12350	5813	6	in	in	IN
12350	5813	7	a	a	DT
12350	5813	8	pudding	pudding	JJ
12350	5813	9	mold	mold	NN
12350	5813	10	which	which	WDT
12350	5813	11	is	be	VBZ
12350	5813	12	not	not	RB
12350	5813	13	more	more	JJR
12350	5813	14	than	than	IN
12350	5813	15	three	three	CD
12350	5813	16	-	-	HYPH
12350	5813	17	quarters	quarter	NNS
12350	5813	18	full	full	JJ
12350	5813	19	.	.	.
12350	5814	1	*	*	NFP
12350	5814	2	PUDDING	pudding	NN
12350	5814	3	SAUCES	sauce	NNS
12350	5814	4	*	*	NFP
12350	5814	5	BRANDY	BRANDY	NNP
12350	5814	6	SAUCE	SAUCE	NNP
12350	5814	7	Take	take	VB
12350	5814	8	one	one	CD
12350	5814	9	cup	cup	NN
12350	5814	10	of	of	IN
12350	5814	11	water	water	NN
12350	5814	12	,	,	,
12350	5814	13	a	a	DT
12350	5814	14	quarter	quarter	NN
12350	5814	15	glass	glass	NN
12350	5814	16	of	of	IN
12350	5814	17	brandy	brandy	NN
12350	5814	18	,	,	,
12350	5814	19	one	one	CD
12350	5814	20	cup	cup	NN
12350	5814	21	of	of	IN
12350	5814	22	sugar	sugar	NN
12350	5814	23	,	,	,
12350	5814	24	juice	juice	NN
12350	5814	25	of	of	IN
12350	5814	26	half	half	PDT
12350	5814	27	a	a	DT
12350	5814	28	lemon	lemon	NN
12350	5814	29	.	.	.
12350	5815	1	Boil	boil	VB
12350	5815	2	all	all	DT
12350	5815	3	in	in	IN
12350	5815	4	double	double	JJ
12350	5815	5	boiler	boiler	NN
12350	5815	6	.	.	.
12350	5816	1	Beat	beat	VB
12350	5816	2	the	the	DT
12350	5816	3	yolks	yolk	NNS
12350	5816	4	of	of	IN
12350	5816	5	two	two	CD
12350	5816	6	eggs	egg	NNS
12350	5816	7	light	light	NN
12350	5816	8	,	,	,
12350	5816	9	and	and	CC
12350	5816	10	add	add	VB
12350	5816	11	the	the	DT
12350	5816	12	boiling	boiling	NN
12350	5816	13	sauce	sauce	NN
12350	5816	14	gradually	gradually	RB
12350	5816	15	to	to	IN
12350	5816	16	them	-PRON-	PRP
12350	5816	17	,	,	,
12350	5816	18	stirring	stir	VBG
12350	5816	19	constantly	constantly	RB
12350	5816	20	until	until	IN
12350	5816	21	thick	thick	JJ
12350	5816	22	.	.	.
12350	5817	1	CARAMEL	CARAMEL	NNP
12350	5817	2	SAUCE	SAUCE	NNP
12350	5817	3	Put	put	VB
12350	5817	4	one	one	CD
12350	5817	5	cup	cup	NN
12350	5817	6	cut	cut	NN
12350	5817	7	loaf	loaf	NN
12350	5817	8	sugar	sugar	NN
12350	5817	9	in	in	IN
12350	5817	10	a	a	DT
12350	5817	11	saucepan	saucepan	NN
12350	5817	12	on	on	IN
12350	5817	13	the	the	DT
12350	5817	14	stove	stove	NN
12350	5817	15	without	without	IN
12350	5817	16	adding	add	VBG
12350	5817	17	a	a	DT
12350	5817	18	drop	drop	NN
12350	5817	19	of	of	IN
12350	5817	20	water	water	NN
12350	5817	21	.	.	.
12350	5818	1	Let	let	VB
12350	5818	2	it	-PRON-	PRP
12350	5818	3	melt	melt	VB
12350	5818	4	slowly	slowly	RB
12350	5818	5	and	and	CC
12350	5818	6	get	get	VB
12350	5818	7	a	a	DT
12350	5818	8	nice	nice	JJ
12350	5818	9	brown	brown	JJ
12350	5818	10	without	without	IN
12350	5818	11	burning	burn	VBG
12350	5818	12	.	.	.
12350	5819	1	Beat	beat	VB
12350	5819	2	the	the	DT
12350	5819	3	yolks	yolk	NNS
12350	5819	4	of	of	IN
12350	5819	5	three	three	CD
12350	5819	6	eggs	egg	NNS
12350	5819	7	until	until	IN
12350	5819	8	light	light	NN
12350	5819	9	,	,	,
12350	5819	10	stir	stir	VB
12350	5819	11	in	in	IN
12350	5819	12	two	two	CD
12350	5819	13	cups	cup	NNS
12350	5819	14	of	of	IN
12350	5819	15	sweet	sweet	JJ
12350	5819	16	milk	milk	NN
12350	5819	17	,	,	,
12350	5819	18	and	and	CC
12350	5819	19	when	when	WRB
12350	5819	20	the	the	DT
12350	5819	21	sugar	sugar	NN
12350	5819	22	is	be	VBZ
12350	5819	23	melted	melt	VBN
12350	5819	24	,	,	,
12350	5819	25	stir	stir	VB
12350	5819	26	all	all	DT
12350	5819	27	into	into	IN
12350	5819	28	the	the	DT
12350	5819	29	saucepan	saucepan	NN
12350	5819	30	and	and	CC
12350	5819	31	continue	continue	VB
12350	5819	32	stirring	stir	VBG
12350	5819	33	until	until	IN
12350	5819	34	the	the	DT
12350	5819	35	sugar	sugar	NN
12350	5819	36	is	be	VBZ
12350	5819	37	dissolved	dissolve	VBN
12350	5819	38	and	and	CC
12350	5819	39	the	the	DT
12350	5819	40	sauce	sauce	NN
12350	5819	41	is	be	VBZ
12350	5819	42	somewhat	somewhat	RB
12350	5819	43	thickened	thicken	VBN
12350	5819	44	;	;	:
12350	5819	45	then	then	RB
12350	5819	46	remove	remove	VB
12350	5819	47	from	from	IN
12350	5819	48	the	the	DT
12350	5819	49	fire	fire	NN
12350	5819	50	,	,	,
12350	5819	51	add	add	VB
12350	5819	52	one	one	CD
12350	5819	53	teaspoon	teaspoon	NN
12350	5819	54	of	of	IN
12350	5819	55	vanilla	vanilla	NN
12350	5819	56	essence	essence	NN
12350	5819	57	,	,	,
12350	5819	58	put	put	VBN
12350	5819	59	in	in	IN
12350	5819	60	a	a	DT
12350	5819	61	bowl	bowl	NN
12350	5819	62	and	and	CC
12350	5819	63	put	put	VB
12350	5819	64	the	the	DT
12350	5819	65	stiffly	stiffly	RB
12350	5819	66	-	-	HYPH
12350	5819	67	beaten	beat	VBN
12350	5819	68	whites	white	NNS
12350	5819	69	of	of	IN
12350	5819	70	eggs	egg	NNS
12350	5819	71	on	on	IN
12350	5819	72	top	top	NN
12350	5819	73	.	.	.
12350	5820	1	Serve	serve	VB
12350	5820	2	with	with	IN
12350	5820	3	puddings	pudding	NNS
12350	5820	4	,	,	,
12350	5820	5	cakes	cake	NNS
12350	5820	6	or	or	CC
12350	5820	7	fritters	fritter	NNS
12350	5820	8	.	.	.
12350	5821	1	CHOCOLATE	CHOCOLATE	NNP
12350	5821	2	SAUCE	SAUCE	NNP
12350	5821	3	,	,	,
12350	5821	4	No	no	UH
12350	5821	5	.	.	.
12350	5822	1	1	1	CD
12350	5822	2	Dissolve	dissolve	NN
12350	5822	3	one	one	CD
12350	5822	4	-	-	HYPH
12350	5822	5	half	half	NN
12350	5822	6	pound	pound	NN
12350	5822	7	chocolate	chocolate	NN
12350	5822	8	in	in	IN
12350	5822	9	one	one	CD
12350	5822	10	cup	cup	NN
12350	5822	11	of	of	IN
12350	5822	12	water	water	NN
12350	5822	13	and	and	CC
12350	5822	14	sugar	sugar	NN
12350	5822	15	to	to	TO
12350	5822	16	taste	taste	VB
12350	5822	17	,	,	,
12350	5822	18	boil	boil	VB
12350	5822	19	somewhat	somewhat	RB
12350	5822	20	thick	thick	JJ
12350	5822	21	and	and	CC
12350	5822	22	flavor	flavor	NN
12350	5822	23	with	with	IN
12350	5822	24	vanilla	vanilla	NN
12350	5822	25	.	.	.
12350	5823	1	CHOCOLATE	CHOCOLATE	NNP
12350	5823	2	SAUCE	SAUCE	NNP
12350	5823	3	,	,	,
12350	5823	4	No	no	UH
12350	5823	5	.	.	.
12350	5824	1	2	2	CD
12350	5824	2	Scald	Scald	NNP
12350	5824	3	two	two	CD
12350	5824	4	cups	cup	NNS
12350	5824	5	of	of	IN
12350	5824	6	milk	milk	NN
12350	5824	7	,	,	,
12350	5824	8	add	add	VB
12350	5824	9	two	two	CD
12350	5824	10	tablespoons	tablespoon	NNS
12350	5824	11	of	of	IN
12350	5824	12	cornstarch	cornstarch	NN
12350	5824	13	diluted	dilute	VBN
12350	5824	14	with	with	IN
12350	5824	15	one	one	CD
12350	5824	16	-	-	HYPH
12350	5824	17	half	half	NN
12350	5824	18	cup	cup	NN
12350	5824	19	of	of	IN
12350	5824	20	cold	cold	JJ
12350	5824	21	milk	milk	NN
12350	5824	22	,	,	,
12350	5824	23	and	and	CC
12350	5824	24	cook	cook	VB
12350	5824	25	ten	ten	CD
12350	5824	26	minutes	minute	NNS
12350	5824	27	over	over	IN
12350	5824	28	boiling	boiling	NN
12350	5824	29	water	water	NN
12350	5824	30	.	.	.
12350	5825	1	Melt	Melt	NNP
12350	5825	2	three	three	CD
12350	5825	3	squares	square	NNS
12350	5825	4	of	of	IN
12350	5825	5	chocolate	chocolate	NN
12350	5825	6	over	over	IN
12350	5825	7	hot	hot	JJ
12350	5825	8	water	water	NN
12350	5825	9	,	,	,
12350	5825	10	add	add	VB
12350	5825	11	three	three	CD
12350	5825	12	tablespoons	tablespoon	NNS
12350	5825	13	of	of	IN
12350	5825	14	sugar	sugar	NN
12350	5825	15	and	and	CC
12350	5825	16	three	three	CD
12350	5825	17	tablespoons	tablespoon	NNS
12350	5825	18	of	of	IN
12350	5825	19	hot	hot	JJ
12350	5825	20	water	water	NN
12350	5825	21	;	;	:
12350	5825	22	stir	stir	VB
12350	5825	23	until	until	IN
12350	5825	24	smooth	smooth	JJ
12350	5825	25	,	,	,
12350	5825	26	then	then	RB
12350	5825	27	add	add	VB
12350	5825	28	to	to	IN
12350	5825	29	cooked	cooked	JJ
12350	5825	30	mixture	mixture	NN
12350	5825	31	.	.	.
12350	5826	1	Beat	beat	VB
12350	5826	2	the	the	DT
12350	5826	3	whites	white	NNS
12350	5826	4	of	of	IN
12350	5826	5	three	three	CD
12350	5826	6	eggs	egg	NNS
12350	5826	7	until	until	IN
12350	5826	8	stiff	stiff	JJ
12350	5826	9	,	,	,
12350	5826	10	add	add	VB
12350	5826	11	three	three	CD
12350	5826	12	-	-	HYPH
12350	5826	13	fourths	fourth	NNS
12350	5826	14	of	of	IN
12350	5826	15	a	a	DT
12350	5826	16	cup	cup	NN
12350	5826	17	of	of	IN
12350	5826	18	powdered	powdered	JJ
12350	5826	19	sugar	sugar	NN
12350	5826	20	;	;	:
12350	5826	21	add	add	VB
12350	5826	22	the	the	DT
12350	5826	23	yolks	yolk	NNS
12350	5826	24	and	and	CC
12350	5826	25	stir	stir	VB
12350	5826	26	into	into	IN
12350	5826	27	cooked	cooked	JJ
12350	5826	28	mixture	mixture	NN
12350	5826	29	;	;	:
12350	5826	30	cool	cool	JJ
12350	5826	31	and	and	CC
12350	5826	32	add	add	VB
12350	5826	33	vanilla	vanilla	NN
12350	5826	34	.	.	.
12350	5827	1	FOAM	FOAM	NNP
12350	5827	2	SAUCE	SAUCE	NNP
12350	5827	3	Cream	Cream	NNP
12350	5827	4	one	one	CD
12350	5827	5	-	-	HYPH
12350	5827	6	quarter	quarter	NN
12350	5827	7	cup	cup	NN
12350	5827	8	of	of	IN
12350	5827	9	butter	butter	NN
12350	5827	10	with	with	IN
12350	5827	11	one	one	CD
12350	5827	12	cup	cup	NN
12350	5827	13	of	of	IN
12350	5827	14	powdered	powdered	JJ
12350	5827	15	sugar	sugar	NN
12350	5827	16	,	,	,
12350	5827	17	until	until	IN
12350	5827	18	very	very	RB
12350	5827	19	light	light	NN
12350	5827	20	.	.	.
12350	5828	1	Add	add	VB
12350	5828	2	separately	separately	RB
12350	5828	3	the	the	DT
12350	5828	4	unbeaten	unbeaten	JJ
12350	5828	5	whites	white	NNS
12350	5828	6	of	of	IN
12350	5828	7	two	two	CD
12350	5828	8	eggs	egg	NNS
12350	5828	9	,	,	,
12350	5828	10	stirring	stir	VBG
12350	5828	11	briskly	briskly	RB
12350	5828	12	and	and	CC
12350	5828	13	beat	beat	VBD
12350	5828	14	again	again	RB
12350	5828	15	.	.	.
12350	5829	1	Add	add	VB
12350	5829	2	one	one	CD
12350	5829	3	teaspoon	teaspoon	NN
12350	5829	4	of	of	IN
12350	5829	5	vanilla	vanilla	NN
12350	5829	6	and	and	CC
12350	5829	7	one	one	CD
12350	5829	8	-	-	HYPH
12350	5829	9	half	half	NN
12350	5829	10	cup	cup	NN
12350	5829	11	of	of	IN
12350	5829	12	hot	hot	JJ
12350	5829	13	water	water	NN
12350	5829	14	.	.	.
12350	5830	1	Pour	pour	VB
12350	5830	2	in	in	IN
12350	5830	3	sauceboat	sauceboat	NN
12350	5830	4	,	,	,
12350	5830	5	and	and	CC
12350	5830	6	place	place	NN
12350	5830	7	boat	boat	NN
12350	5830	8	in	in	IN
12350	5830	9	a	a	DT
12350	5830	10	pan	pan	NN
12350	5830	11	of	of	IN
12350	5830	12	boiling	boil	VBG
12350	5830	13	water	water	NN
12350	5830	14	on	on	IN
12350	5830	15	stove	stove	NN
12350	5830	16	,	,	,
12350	5830	17	until	until	IN
12350	5830	18	it	-PRON-	PRP
12350	5830	19	becomes	become	VBZ
12350	5830	20	frothy	frothy	JJ
12350	5830	21	then	then	RB
12350	5830	22	serve	serve	VBP
12350	5830	23	immediately	immediately	RB
12350	5830	24	.	.	.
12350	5831	1	FRUIT	fruit	NN
12350	5831	2	SAUCES	sauce	NNS
12350	5831	3	Wash	wash	VBP
12350	5831	4	the	the	DT
12350	5831	5	fruit	fruit	NN
12350	5831	6	well	well	RB
12350	5831	7	,	,	,
12350	5831	8	then	then	RB
12350	5831	9	put	put	VB
12350	5831	10	on	on	RP
12350	5831	11	the	the	DT
12350	5831	12	stove	stove	NN
12350	5831	13	in	in	IN
12350	5831	14	a	a	DT
12350	5831	15	saucepan	saucepan	NN
12350	5831	16	without	without	IN
12350	5831	17	adding	add	VBG
12350	5831	18	any	any	DT
12350	5831	19	more	more	JJR
12350	5831	20	water	water	NN
12350	5831	21	.	.	.
12350	5832	1	Cover	cover	VB
12350	5832	2	with	with	IN
12350	5832	3	a	a	DT
12350	5832	4	lid	lid	NN
12350	5832	5	,	,	,
12350	5832	6	and	and	CC
12350	5832	7	let	let	VB
12350	5832	8	the	the	DT
12350	5832	9	fruit	fruit	NN
12350	5832	10	get	get	VB
12350	5832	11	thoroughly	thoroughly	RB
12350	5832	12	heated	heat	VBN
12350	5832	13	all	all	RB
12350	5832	14	through	through	RB
12350	5832	15	until	until	IN
12350	5832	16	it	-PRON-	PRP
12350	5832	17	comes	come	VBZ
12350	5832	18	to	to	IN
12350	5832	19	a	a	DT
12350	5832	20	boil	boil	NN
12350	5832	21	,	,	,
12350	5832	22	but	but	CC
12350	5832	23	do	do	VBP
12350	5832	24	not	not	RB
12350	5832	25	boil	boil	VB
12350	5832	26	it	-PRON-	PRP
12350	5832	27	.	.	.
12350	5833	1	Stir	stir	VB
12350	5833	2	occasionally	occasionally	RB
12350	5833	3	.	.	.
12350	5834	1	When	when	WRB
12350	5834	2	well	well	RB
12350	5834	3	heated	heated	JJ
12350	5834	4	,	,	,
12350	5834	5	mash	mash	VB
12350	5834	6	the	the	DT
12350	5834	7	fruit	fruit	NN
12350	5834	8	well	well	RB
12350	5834	9	with	with	IN
12350	5834	10	a	a	DT
12350	5834	11	wooden	wooden	JJ
12350	5834	12	potato	potato	NN
12350	5834	13	masher	masher	NN
12350	5834	14	,	,	,
12350	5834	15	then	then	RB
12350	5834	16	strain	strain	VB
12350	5834	17	through	through	IN
12350	5834	18	a	a	DT
12350	5834	19	fine	fine	JJ
12350	5834	20	sieve	sieve	NN
12350	5834	21	,	,	,
12350	5834	22	being	be	VBG
12350	5834	23	careful	careful	JJ
12350	5834	24	to	to	TO
12350	5834	25	get	get	VB
12350	5834	26	every	every	DT
12350	5834	27	drop	drop	NN
12350	5834	28	of	of	IN
12350	5834	29	substance	substance	NN
12350	5834	30	from	from	IN
12350	5834	31	the	the	DT
12350	5834	32	fruit	fruit	NN
12350	5834	33	.	.	.
12350	5835	1	Sweeten	sweeten	VB
12350	5835	2	the	the	DT
12350	5835	3	juice	juice	NN
12350	5835	4	with	with	IN
12350	5835	5	sugar	sugar	NN
12350	5835	6	to	to	TO
12350	5835	7	taste	taste	VB
12350	5835	8	,	,	,
12350	5835	9	add	add	VB
12350	5835	10	a	a	DT
12350	5835	11	few	few	JJ
12350	5835	12	drops	drop	NNS
12350	5835	13	of	of	IN
12350	5835	14	wine	wine	NN
12350	5835	15	or	or	CC
12350	5835	16	lemon	lemon	NN
12350	5835	17	juice	juice	NN
12350	5835	18	,	,	,
12350	5835	19	put	put	VBN
12350	5835	20	back	back	RB
12350	5835	21	on	on	IN
12350	5835	22	the	the	DT
12350	5835	23	stove	stove	NN
12350	5835	24	,	,	,
12350	5835	25	and	and	CC
12350	5835	26	cook	cook	VB
12350	5835	27	until	until	IN
12350	5835	28	it	-PRON-	PRP
12350	5835	29	thickens	thicken	VBZ
12350	5835	30	,	,	,
12350	5835	31	stirring	stir	VBG
12350	5835	32	occasionally	occasionally	RB
12350	5835	33	.	.	.
12350	5836	1	Serve	serve	VB
12350	5836	2	with	with	IN
12350	5836	3	cake	cake	NN
12350	5836	4	,	,	,
12350	5836	5	fritters	fritter	NNS
12350	5836	6	or	or	CC
12350	5836	7	puddings	pudding	NNS
12350	5836	8	.	.	.
12350	5837	1	Blackberries	blackberry	NNS
12350	5837	2	,	,	,
12350	5837	3	strawberries	strawberry	NNS
12350	5837	4	or	or	CC
12350	5837	5	raspberries	raspberry	NNS
12350	5837	6	,	,	,
12350	5837	7	make	make	VB
12350	5837	8	a	a	DT
12350	5837	9	nice	nice	JJ
12350	5837	10	sauce	sauce	NN
12350	5837	11	.	.	.
12350	5838	1	HARD	HARD	NNP
12350	5838	2	SAUCE	SAUCE	NNP
12350	5838	3	Take	take	VB
12350	5838	4	one	one	CD
12350	5838	5	cup	cup	NN
12350	5838	6	of	of	IN
12350	5838	7	sugar	sugar	NN
12350	5838	8	,	,	,
12350	5838	9	one	one	CD
12350	5838	10	-	-	HYPH
12350	5838	11	half	half	NN
12350	5838	12	cup	cup	NN
12350	5838	13	of	of	IN
12350	5838	14	sweet	sweet	JJ
12350	5838	15	butter	butter	NN
12350	5838	16	and	and	CC
12350	5838	17	stir	stir	VB
12350	5838	18	to	to	IN
12350	5838	19	a	a	DT
12350	5838	20	cream	cream	NN
12350	5838	21	.	.	.
12350	5839	1	Flavor	flavor	NN
12350	5839	2	with	with	IN
12350	5839	3	grated	grate	VBN
12350	5839	4	lemon	lemon	NN
12350	5839	5	peel	peel	NN
12350	5839	6	or	or	CC
12350	5839	7	essence	essence	NN
12350	5839	8	of	of	IN
12350	5839	9	lemon	lemon	NN
12350	5839	10	.	.	.
12350	5840	1	Make	make	VB
12350	5840	2	into	into	IN
12350	5840	3	any	any	DT
12350	5840	4	shape	shape	NN
12350	5840	5	desired	desire	VBN
12350	5840	6	and	and	CC
12350	5840	7	serve	serve	VBP
12350	5840	8	.	.	.
12350	5841	1	JELLY	JELLY	NNP
12350	5841	2	SAUCE	SAUCE	NNP
12350	5841	3	Take	take	VB
12350	5841	4	thin	thin	JJ
12350	5841	5	jelly	jelly	RB
12350	5841	6	,	,	,
12350	5841	7	add	add	VB
12350	5841	8	one	one	CD
12350	5841	9	cup	cup	NN
12350	5841	10	boiling	boiling	NN
12350	5841	11	water	water	NN
12350	5841	12	and	and	CC
12350	5841	13	brandy	brandy	NN
12350	5841	14	or	or	CC
12350	5841	15	wine	wine	NN
12350	5841	16	(	(	-LRB-
12350	5841	17	one	one	CD
12350	5841	18	-	-	HYPH
12350	5841	19	half	half	NN
12350	5841	20	cup	cup	NN
12350	5841	21	)	)	-RRB-
12350	5841	22	,	,	,
12350	5841	23	add	add	VB
12350	5841	24	a	a	DT
12350	5841	25	little	little	RB
12350	5841	26	more	more	JJR
12350	5841	27	sugar	sugar	NN
12350	5841	28	and	and	CC
12350	5841	29	thicken	thicken	NN
12350	5841	30	with	with	IN
12350	5841	31	one	one	CD
12350	5841	32	teaspoon	teaspoon	NN
12350	5841	33	cornstarch	cornstarch	NN
12350	5841	34	dissolved	dissolve	VBN
12350	5841	35	in	in	IN
12350	5841	36	a	a	DT
12350	5841	37	little	little	JJ
12350	5841	38	cold	cold	JJ
12350	5841	39	water	water	NN
12350	5841	40	.	.	.
12350	5842	1	The	the	DT
12350	5842	2	beaten	beat	VBN
12350	5842	3	white	white	NN
12350	5842	4	of	of	IN
12350	5842	5	egg	egg	NN
12350	5842	6	may	may	MD
12350	5842	7	be	be	VB
12350	5842	8	added	add	VBN
12350	5842	9	.	.	.
12350	5843	1	KIRSCH	KIRSCH	NNP
12350	5843	2	SAUCE	SAUCE	NNP
12350	5843	3	Put	put	VBP
12350	5843	4	one	one	CD
12350	5843	5	cup	cup	NN
12350	5843	6	of	of	IN
12350	5843	7	sugar	sugar	NN
12350	5843	8	and	and	CC
12350	5843	9	two	two	CD
12350	5843	10	cups	cup	NNS
12350	5843	11	of	of	IN
12350	5843	12	water	water	NN
12350	5843	13	on	on	RB
12350	5843	14	to	to	TO
12350	5843	15	boil	boil	VB
12350	5843	16	.	.	.
12350	5844	1	Mix	mix	VB
12350	5844	2	two	two	CD
12350	5844	3	tablespoons	tablespoon	NNS
12350	5844	4	of	of	IN
12350	5844	5	cornstarch	cornstarch	NN
12350	5844	6	in	in	IN
12350	5844	7	one	one	CD
12350	5844	8	-	-	HYPH
12350	5844	9	quarter	quarter	NN
12350	5844	10	cup	cup	NN
12350	5844	11	of	of	IN
12350	5844	12	cold	cold	JJ
12350	5844	13	water	water	NN
12350	5844	14	,	,	,
12350	5844	15	and	and	CC
12350	5844	16	when	when	WRB
12350	5844	17	the	the	DT
12350	5844	18	water	water	NN
12350	5844	19	in	in	IN
12350	5844	20	the	the	DT
12350	5844	21	saucepan	saucepan	NN
12350	5844	22	is	be	VBZ
12350	5844	23	boiling	boil	VBG
12350	5844	24	,	,	,
12350	5844	25	add	add	VB
12350	5844	26	cornstarch	cornstarch	NN
12350	5844	27	and	and	CC
12350	5844	28	stir	stir	VB
12350	5844	29	for	for	IN
12350	5844	30	two	two	CD
12350	5844	31	minutes	minute	NNS
12350	5844	32	.	.	.
12350	5845	1	Remove	remove	VB
12350	5845	2	from	from	IN
12350	5845	3	stove	stove	NN
12350	5845	4	and	and	CC
12350	5845	5	add	add	VB
12350	5845	6	one	one	CD
12350	5845	7	cup	cup	NN
12350	5845	8	of	of	IN
12350	5845	9	Kirsch	Kirsch	NNP
12350	5845	10	wine	wine	NN
12350	5845	11	and	and	CC
12350	5845	12	stir	stir	VB
12350	5845	13	again	again	RB
12350	5845	14	.	.	.
12350	5846	1	Strain	strain	VB
12350	5846	2	and	and	CC
12350	5846	3	serve	serve	VB
12350	5846	4	with	with	IN
12350	5846	5	pudding	pudding	NN
12350	5846	6	.	.	.
12350	5847	1	LEMON	LEMON	NNP
12350	5847	2	SAUCE	SAUCE	VBN
12350	5847	3	,	,	,
12350	5847	4	No	no	UH
12350	5847	5	.	.	.
12350	5848	1	1	1	CD
12350	5848	2	Boil	Boil	NNP
12350	5848	3	one	one	CD
12350	5848	4	cup	cup	NN
12350	5848	5	of	of	IN
12350	5848	6	sugar	sugar	NN
12350	5848	7	with	with	IN
12350	5848	8	one	one	CD
12350	5848	9	-	-	HYPH
12350	5848	10	half	half	NN
12350	5848	11	cup	cup	NN
12350	5848	12	of	of	IN
12350	5848	13	water	water	NN
12350	5848	14	,	,	,
12350	5848	15	rind	rind	NN
12350	5848	16	of	of	IN
12350	5848	17	one	one	CD
12350	5848	18	lemon	lemon	NN
12350	5848	19	,	,	,
12350	5848	20	juice	juice	NN
12350	5848	21	of	of	IN
12350	5848	22	two	two	CD
12350	5848	23	,	,	,
12350	5848	24	and	and	CC
12350	5848	25	one	one	CD
12350	5848	26	-	-	HYPH
12350	5848	27	half	half	NN
12350	5848	28	teaspoon	teaspoon	NN
12350	5848	29	of	of	IN
12350	5848	30	butter	butter	NN
12350	5848	31	.	.	.
12350	5849	1	When	when	WRB
12350	5849	2	boiling	boil	VBG
12350	5849	3	stir	stir	NN
12350	5849	4	in	in	IN
12350	5849	5	a	a	DT
12350	5849	6	scant	scant	JJ
12350	5849	7	teaspoon	teaspoon	NN
12350	5849	8	of	of	IN
12350	5849	9	cornstarch	cornstarch	NN
12350	5849	10	dissolved	dissolve	VBN
12350	5849	11	in	in	IN
12350	5849	12	a	a	DT
12350	5849	13	little	little	JJ
12350	5849	14	cold	cold	JJ
12350	5849	15	water	water	NN
12350	5849	16	.	.	.
12350	5850	1	Serve	serve	VB
12350	5850	2	hot	hot	JJ
12350	5850	3	.	.	.
12350	5851	1	Serve	serve	VB
12350	5851	2	with	with	IN
12350	5851	3	puddings	pudding	NNS
12350	5851	4	or	or	CC
12350	5851	5	fritters	fritter	NNS
12350	5851	6	.	.	.
12350	5852	1	LEMON	LEMON	NNP
12350	5852	2	SAUCE	SAUCE	VBN
12350	5852	3	,	,	,
12350	5852	4	No	no	UH
12350	5852	5	.	.	.
12350	5853	1	2	2	LS
12350	5853	2	Boil	Boil	NNP
12350	5853	3	the	the	DT
12350	5853	4	strained	strained	JJ
12350	5853	5	juice	juice	NN
12350	5853	6	of	of	IN
12350	5853	7	two	two	CD
12350	5853	8	lemons	lemon	NNS
12350	5853	9	and	and	CC
12350	5853	10	the	the	DT
12350	5853	11	grated	grate	VBN
12350	5853	12	peel	peel	NN
12350	5853	13	of	of	IN
12350	5853	14	one	one	CD
12350	5853	15	with	with	IN
12350	5853	16	a	a	DT
12350	5853	17	cup	cup	NN
12350	5853	18	of	of	IN
12350	5853	19	sugar	sugar	NN
12350	5853	20	and	and	CC
12350	5853	21	one	one	CD
12350	5853	22	glass	glass	NN
12350	5853	23	of	of	IN
12350	5853	24	white	white	JJ
12350	5853	25	wine	wine	NN
12350	5853	26	or	or	CC
12350	5853	27	water	water	NN
12350	5853	28	.	.	.
12350	5854	1	When	when	WRB
12350	5854	2	boiled	boil	VBN
12350	5854	3	to	to	IN
12350	5854	4	a	a	DT
12350	5854	5	syrup	syrup	NN
12350	5854	6	add	add	VB
12350	5854	7	the	the	DT
12350	5854	8	yolks	yolk	NNS
12350	5854	9	of	of	IN
12350	5854	10	three	three	CD
12350	5854	11	eggs	egg	NNS
12350	5854	12	well	well	RB
12350	5854	13	beaten	beat	VBN
12350	5854	14	,	,	,
12350	5854	15	also	also	RB
12350	5854	16	half	half	NN
12350	5854	17	of	of	IN
12350	5854	18	the	the	DT
12350	5854	19	whites	white	NNS
12350	5854	20	beaten	beat	VBN
12350	5854	21	to	to	IN
12350	5854	22	a	a	DT
12350	5854	23	froth	froth	NN
12350	5854	24	.	.	.
12350	5855	1	Use	use	VB
12350	5855	2	the	the	DT
12350	5855	3	other	other	JJ
12350	5855	4	half	half	NN
12350	5855	5	of	of	IN
12350	5855	6	the	the	DT
12350	5855	7	stiffly	stiffly	RB
12350	5855	8	-	-	HYPH
12350	5855	9	beaten	beat	VBN
12350	5855	10	whites	white	NNS
12350	5855	11	,	,	,
12350	5855	12	sweetened	sweeten	VBN
12350	5855	13	with	with	IN
12350	5855	14	powdered	powdered	JJ
12350	5855	15	sugar	sugar	NN
12350	5855	16	,	,	,
12350	5855	17	to	to	TO
12350	5855	18	decorate	decorate	VB
12350	5855	19	the	the	DT
12350	5855	20	sauce	sauce	NN
12350	5855	21	.	.	.
12350	5856	1	Serve	serve	VB
12350	5856	2	immediately	immediately	RB
12350	5856	3	.	.	.
12350	5857	1	PRUNE	PRUNE	NNP
12350	5857	2	SAUCE	SAUCE	NNP
12350	5857	3	Take	take	VBP
12350	5857	4	about	about	RB
12350	5857	5	one	one	CD
12350	5857	6	pound	pound	NN
12350	5857	7	of	of	IN
12350	5857	8	Turkish	turkish	JJ
12350	5857	9	prunes	prune	NNS
12350	5857	10	,	,	,
12350	5857	11	wash	wash	VB
12350	5857	12	them	-PRON-	PRP
12350	5857	13	in	in	IN
12350	5857	14	hot	hot	JJ
12350	5857	15	water	water	NN
12350	5857	16	,	,	,
12350	5857	17	and	and	CC
12350	5857	18	put	put	VBD
12350	5857	19	on	on	RP
12350	5857	20	to	to	TO
12350	5857	21	boil	boil	VB
12350	5857	22	in	in	IN
12350	5857	23	cold	cold	JJ
12350	5857	24	water	water	NN
12350	5857	25	.	.	.
12350	5858	1	Boil	Boil	NNP
12350	5858	2	until	until	IN
12350	5858	3	they	-PRON-	PRP
12350	5858	4	are	be	VBP
12350	5858	5	very	very	RB
12350	5858	6	soft	soft	JJ
12350	5858	7	.	.	.
12350	5859	1	Remove	remove	VB
12350	5859	2	the	the	DT
12350	5859	3	pits	pit	NNS
12350	5859	4	or	or	CC
12350	5859	5	kernels	kernel	NNS
12350	5859	6	,	,	,
12350	5859	7	and	and	CC
12350	5859	8	strain	strain	VB
12350	5859	9	over	over	IN
12350	5859	10	them	-PRON-	PRP
12350	5859	11	the	the	DT
12350	5859	12	water	water	NN
12350	5859	13	they	-PRON-	PRP
12350	5859	14	were	be	VBD
12350	5859	15	boiled	boil	VBN
12350	5859	16	in	in	RP
12350	5859	17	,	,	,
12350	5859	18	sweeten	sweeten	RB
12350	5859	19	to	to	IN
12350	5859	20	taste	taste	NN
12350	5859	21	.	.	.
12350	5860	1	Flavor	flavor	NN
12350	5860	2	with	with	IN
12350	5860	3	ground	ground	NN
12350	5860	4	cinnamon	cinnamon	NN
12350	5860	5	,	,	,
12350	5860	6	then	then	RB
12350	5860	7	mash	mash	VB
12350	5860	8	them	-PRON-	PRP
12350	5860	9	until	until	IN
12350	5860	10	a	a	DT
12350	5860	11	soft	soft	JJ
12350	5860	12	mush	mush	NN
12350	5860	13	.	.	.
12350	5861	1	If	if	IN
12350	5861	2	too	too	RB
12350	5861	3	thick	thick	JJ
12350	5861	4	,	,	,
12350	5861	5	add	add	VBP
12350	5861	6	the	the	DT
12350	5861	7	juice	juice	NN
12350	5861	8	of	of	IN
12350	5861	9	an	an	DT
12350	5861	10	orange	orange	NN
12350	5861	11	.	.	.
12350	5862	1	WINE	WINE	NNP
12350	5862	2	SAUCE	SAUCE	VBN
12350	5862	3	,	,	,
12350	5862	4	No	no	UH
12350	5862	5	.	.	.
12350	5863	1	1	1	LS
12350	5863	2	Take	take	VB
12350	5863	3	one	one	CD
12350	5863	4	-	-	HYPH
12350	5863	5	half	half	NN
12350	5863	6	cup	cup	NN
12350	5863	7	of	of	IN
12350	5863	8	white	white	JJ
12350	5863	9	wine	wine	NN
12350	5863	10	and	and	CC
12350	5863	11	one	one	CD
12350	5863	12	and	and	CC
12350	5863	13	one	one	CD
12350	5863	14	-	-	HYPH
12350	5863	15	half	half	NN
12350	5863	16	cups	cup	NNS
12350	5863	17	of	of	IN
12350	5863	18	water	water	NN
12350	5863	19	,	,	,
12350	5863	20	put	put	VBN
12350	5863	21	on	on	RP
12350	5863	22	to	to	TO
12350	5863	23	boil	boil	VB
12350	5863	24	in	in	IN
12350	5863	25	double	double	JJ
12350	5863	26	boiler	boiler	NN
12350	5863	27	and	and	CC
12350	5863	28	in	in	IN
12350	5863	29	the	the	DT
12350	5863	30	meantime	meantime	NN
12350	5863	31	beat	beat	VBD
12350	5863	32	up	up	RP
12350	5863	33	the	the	DT
12350	5863	34	yolks	yolk	NNS
12350	5863	35	of	of	IN
12350	5863	36	two	two	CD
12350	5863	37	eggs	egg	NNS
12350	5863	38	very	very	RB
12350	5863	39	light	light	JJ
12350	5863	40	,	,	,
12350	5863	41	with	with	IN
12350	5863	42	two	two	CD
12350	5863	43	teaspoons	teaspoon	NNS
12350	5863	44	of	of	IN
12350	5863	45	white	white	JJ
12350	5863	46	sugar	sugar	NN
12350	5863	47	,	,	,
12350	5863	48	some	some	DT
12350	5863	49	grated	grate	VBN
12350	5863	50	nutmeg	nutmeg	NNS
12350	5863	51	or	or	CC
12350	5863	52	three	three	CD
12350	5863	53	small	small	JJ
12350	5863	54	pieces	piece	NNS
12350	5863	55	of	of	IN
12350	5863	56	cinnamon	cinnamon	NN
12350	5863	57	bark	bark	NN
12350	5863	58	,	,	,
12350	5863	59	or	or	CC
12350	5863	60	the	the	DT
12350	5863	61	grated	grate	VBN
12350	5863	62	rind	rind	NN
12350	5863	63	of	of	IN
12350	5863	64	half	half	PDT
12350	5863	65	a	a	DT
12350	5863	66	lemon	lemon	NN
12350	5863	67	,	,	,
12350	5863	68	and	and	CC
12350	5863	69	add	add	VB
12350	5863	70	a	a	DT
12350	5863	71	teaspoon	teaspoon	NN
12350	5863	72	of	of	IN
12350	5863	73	flour	flour	NN
12350	5863	74	to	to	IN
12350	5863	75	this	this	DT
12350	5863	76	gradually	gradually	RB
12350	5863	77	.	.	.
12350	5864	1	When	when	WRB
12350	5864	2	perfectly	perfectly	RB
12350	5864	3	smooth	smooth	JJ
12350	5864	4	add	add	VB
12350	5864	5	the	the	DT
12350	5864	6	boiling	boiling	NN
12350	5864	7	wine	wine	NN
12350	5864	8	,	,	,
12350	5864	9	pouring	pour	VBG
12350	5864	10	very	very	RB
12350	5864	11	little	little	JJ
12350	5864	12	at	at	IN
12350	5864	13	a	a	DT
12350	5864	14	time	time	NN
12350	5864	15	and	and	CC
12350	5864	16	stirring	stir	VBG
12350	5864	17	constantly	constantly	RB
12350	5864	18	.	.	.
12350	5865	1	Return	return	NN
12350	5865	2	to	to	IN
12350	5865	3	boiler	boiler	NN
12350	5865	4	and	and	CC
12350	5865	5	stir	stir	VB
12350	5865	6	until	until	IN
12350	5865	7	the	the	DT
12350	5865	8	spoon	spoon	NN
12350	5865	9	is	be	VBZ
12350	5865	10	coated	coat	VBN
12350	5865	11	.	.	.
12350	5866	1	WINE	WINE	NNP
12350	5866	2	SAUCE	SAUCE	VBN
12350	5866	3	,	,	,
12350	5866	4	No	no	UH
12350	5866	5	.	.	.
12350	5867	1	2	2	CD
12350	5867	2	Melt	Melt	NNP
12350	5867	3	one	one	CD
12350	5867	4	tablespoon	tablespoon	NN
12350	5867	5	of	of	IN
12350	5867	6	butter	butter	NN
12350	5867	7	in	in	IN
12350	5867	8	a	a	DT
12350	5867	9	saucepan	saucepan	NN
12350	5867	10	,	,	,
12350	5867	11	stir	stir	VB
12350	5867	12	in	in	IN
12350	5867	13	one	one	CD
12350	5867	14	tablespoon	tablespoon	NN
12350	5867	15	of	of	IN
12350	5867	16	flour	flour	NN
12350	5867	17	,	,	,
12350	5867	18	then	then	RB
12350	5867	19	add	add	VB
12350	5867	20	one	one	CD
12350	5867	21	-	-	HYPH
12350	5867	22	half	half	NN
12350	5867	23	cup	cup	NN
12350	5867	24	of	of	IN
12350	5867	25	cold	cold	JJ
12350	5867	26	water	water	NN
12350	5867	27	,	,	,
12350	5867	28	stirring	stir	VBG
12350	5867	29	constantly	constantly	RB
12350	5867	30	until	until	IN
12350	5867	31	smooth	smooth	JJ
12350	5867	32	.	.	.
12350	5868	1	Then	then	RB
12350	5868	2	add	add	VB
12350	5868	3	one	one	CD
12350	5868	4	cup	cup	NN
12350	5868	5	of	of	IN
12350	5868	6	white	white	JJ
12350	5868	7	wine	wine	NN
12350	5868	8	,	,	,
12350	5868	9	one	one	CD
12350	5868	10	ounce	ounce	NN
12350	5868	11	of	of	IN
12350	5868	12	chopped	chopped	JJ
12350	5868	13	citron	citron	NN
12350	5868	14	.	.	.
12350	5869	1	Remove	remove	VB
12350	5869	2	from	from	IN
12350	5869	3	fire	fire	NN
12350	5869	4	,	,	,
12350	5869	5	let	let	VB
12350	5869	6	cool	cool	JJ
12350	5869	7	,	,	,
12350	5869	8	flavor	flavor	VB
12350	5869	9	with	with	IN
12350	5869	10	one	one	CD
12350	5869	11	teaspoon	teaspoon	NN
12350	5869	12	each	each	DT
12350	5869	13	of	of	IN
12350	5869	14	pistache	pistache	NN
12350	5869	15	and	and	CC
12350	5869	16	vanilla	vanilla	NN
12350	5869	17	.	.	.
12350	5870	1	If	if	IN
12350	5870	2	desired	desire	VBN
12350	5870	3	,	,	,
12350	5870	4	one	one	CD
12350	5870	5	teaspoon	teaspoon	NN
12350	5870	6	of	of	IN
12350	5870	7	red	red	NNP
12350	5870	8	Curaçao	Curaçao	NNP
12350	5870	9	or	or	CC
12350	5870	10	Maraschino	Maraschino	NNP
12350	5870	11	liquor	liquor	NN
12350	5870	12	can	can	MD
12350	5870	13	be	be	VB
12350	5870	14	added	add	VBN
12350	5870	15	for	for	IN
12350	5870	16	flavoring	flavor	VBG
12350	5870	17	.	.	.
12350	5871	1	VANILLA	VANILLA	NNP
12350	5871	2	OR	or	CC
12350	5871	3	CREAM	cream	NN
12350	5871	4	SAUCE	SAUCE	VBN
12350	5871	5	Mix	mix	VB
12350	5871	6	one	one	CD
12350	5871	7	teaspoon	teaspoon	NN
12350	5871	8	cornstarch	cornstarch	NN
12350	5871	9	and	and	CC
12350	5871	10	one	one	CD
12350	5871	11	tablespoon	tablespoon	NN
12350	5871	12	of	of	IN
12350	5871	13	sugar	sugar	NN
12350	5871	14	thoroughly	thoroughly	RB
12350	5871	15	;	;	:
12350	5871	16	on	on	IN
12350	5871	17	them	-PRON-	PRP
12350	5871	18	slowly	slowly	RB
12350	5871	19	pour	pour	VBP
12350	5871	20	one	one	CD
12350	5871	21	cup	cup	NN
12350	5871	22	of	of	IN
12350	5871	23	scalding	scald	VBG
12350	5871	24	milk	milk	NN
12350	5871	25	,	,	,
12350	5871	26	stirring	stir	VBG
12350	5871	27	all	all	PDT
12350	5871	28	the	the	DT
12350	5871	29	time	time	NN
12350	5871	30	.	.	.
12350	5872	1	Cook	cook	VB
12350	5872	2	and	and	CC
12350	5872	3	stir	stir	VB
12350	5872	4	in	in	IN
12350	5872	5	a	a	DT
12350	5872	6	double	double	JJ
12350	5872	7	boiler	boiler	NN
12350	5872	8	for	for	IN
12350	5872	9	ten	ten	CD
12350	5872	10	minutes	minute	NNS
12350	5872	11	;	;	:
12350	5872	12	then	then	RB
12350	5872	13	set	set	VB
12350	5872	14	aside	aside	RB
12350	5872	15	to	to	IN
12350	5872	16	cool	cool	JJ
12350	5872	17	.	.	.
12350	5873	1	When	when	WRB
12350	5873	2	ready	ready	JJ
12350	5873	3	to	to	TO
12350	5873	4	use	use	VB
12350	5873	5	stir	stir	NN
12350	5873	6	in	in	IN
12350	5873	7	one	one	CD
12350	5873	8	teaspoon	teaspoon	NN
12350	5873	9	of	of	IN
12350	5873	10	vanilla	vanilla	NN
12350	5873	11	and	and	CC
12350	5873	12	the	the	DT
12350	5873	13	white	white	NN
12350	5873	14	of	of	IN
12350	5873	15	one	one	CD
12350	5873	16	egg	egg	NN
12350	5873	17	,	,	,
12350	5873	18	stiffly	stiffly	NNP
12350	5873	19	beaten	beat	VBN
12350	5873	20	.	.	.
12350	5874	1	Serve	serve	VB
12350	5874	2	in	in	IN
12350	5874	3	place	place	NN
12350	5874	4	of	of	IN
12350	5874	5	whipped	whip	VBN
12350	5874	6	cream	cream	NN
12350	5874	7	.	.	.
12350	5875	1	*	*	NFP
12350	5875	2	FROZEN	FROZEN	NNP
12350	5875	3	DESSERTS	DESSERTS	NNP
12350	5875	4	*	*	NFP
12350	5875	5	In	in	IN
12350	5875	6	making	make	VBG
12350	5875	7	frozen	frozen	JJ
12350	5875	8	desserts	dessert	NNS
12350	5875	9	attention	attention	NN
12350	5875	10	to	to	IN
12350	5875	11	detail	detail	NN
12350	5875	12	is	be	VBZ
12350	5875	13	the	the	DT
12350	5875	14	essential	essential	JJ
12350	5875	15	thing	thing	NN
12350	5875	16	to	to	TO
12350	5875	17	perfect	perfect	JJ
12350	5875	18	success	success	NN
12350	5875	19	.	.	.
12350	5876	1	PREPARING	PREPARING	NNP
12350	5876	2	SALT	SALT	NNPS
12350	5876	3	The	the	DT
12350	5876	4	smaller	small	JJR
12350	5876	5	the	the	DT
12350	5876	6	ice	ice	NN
12350	5876	7	is	be	VBZ
12350	5876	8	broken	break	VBN
12350	5876	9	the	the	DT
12350	5876	10	better	well	JJR
12350	5876	11	,	,	,
12350	5876	12	while	while	IN
12350	5876	13	the	the	DT
12350	5876	14	salt	salt	NN
12350	5876	15	should	should	MD
12350	5876	16	never	never	RB
12350	5876	17	be	be	VB
12350	5876	18	too	too	RB
12350	5876	19	fine	fine	JJ
12350	5876	20	.	.	.
12350	5877	1	A	a	DT
12350	5877	2	salt	salt	NN
12350	5877	3	prepared	prepare	VBN
12350	5877	4	especially	especially	RB
12350	5877	5	for	for	IN
12350	5877	6	the	the	DT
12350	5877	7	purpose	purpose	NN
12350	5877	8	is	be	VBZ
12350	5877	9	known	know	VBN
12350	5877	10	as	as	IN
12350	5877	11	"	"	``
12350	5877	12	ice	ice	NN
12350	5877	13	cream	cream	NN
12350	5877	14	salt	salt	NN
12350	5877	15	.	.	.
12350	5877	16	"	"	''
12350	5878	1	This	this	DT
12350	5878	2	salt	salt	NN
12350	5878	3	and	and	CC
12350	5878	4	the	the	DT
12350	5878	5	finely	finely	RB
12350	5878	6	broken	break	VBN
12350	5878	7	ice	ice	NN
12350	5878	8	are	be	VBP
12350	5878	9	put	put	VBN
12350	5878	10	in	in	IN
12350	5878	11	alternate	alternate	JJ
12350	5878	12	layers	layer	NNS
12350	5878	13	about	about	IN
12350	5878	14	the	the	DT
12350	5878	15	cream	cream	NN
12350	5878	16	can	can	MD
12350	5878	17	.	.	.
12350	5879	1	Begin	begin	VB
12350	5879	2	with	with	IN
12350	5879	3	a	a	DT
12350	5879	4	layer	layer	NN
12350	5879	5	of	of	IN
12350	5879	6	ice	ice	NN
12350	5879	7	,	,	,
12350	5879	8	making	make	VBG
12350	5879	9	this	this	DT
12350	5879	10	about	about	RB
12350	5879	11	three	three	CD
12350	5879	12	inches	inch	NNS
12350	5879	13	deep	deep	JJ
12350	5879	14	.	.	.
12350	5880	1	Then	then	RB
12350	5880	2	put	put	VB
12350	5880	3	in	in	RP
12350	5880	4	a	a	DT
12350	5880	5	layer	layer	NN
12350	5880	6	of	of	IN
12350	5880	7	salt	salt	NN
12350	5880	8	about	about	IN
12350	5880	9	an	an	DT
12350	5880	10	inch	inch	NN
12350	5880	11	in	in	IN
12350	5880	12	depth	depth	NN
12350	5880	13	,	,	,
12350	5880	14	and	and	CC
12350	5880	15	continue	continue	VB
12350	5880	16	in	in	IN
12350	5880	17	this	this	DT
12350	5880	18	way	way	NN
12350	5880	19	up	up	IN
12350	5880	20	to	to	IN
12350	5880	21	the	the	DT
12350	5880	22	top	top	NN
12350	5880	23	of	of	IN
12350	5880	24	the	the	DT
12350	5880	25	cream	cream	NN
12350	5880	26	can	can	MD
12350	5880	27	.	.	.
12350	5881	1	The	the	DT
12350	5881	2	ice	ice	NN
12350	5881	3	can	can	MD
12350	5881	4	be	be	VB
12350	5881	5	put	put	VBN
12350	5881	6	in	in	IN
12350	5881	7	a	a	DT
12350	5881	8	gunny	gunny	NN
12350	5881	9	sack	sack	NN
12350	5881	10	and	and	CC
12350	5881	11	then	then	RB
12350	5881	12	broken	break	VBN
12350	5881	13	up	up	RP
12350	5881	14	with	with	IN
12350	5881	15	a	a	DT
12350	5881	16	heavy	heavy	JJ
12350	5881	17	hammer	hammer	NN
12350	5881	18	or	or	CC
12350	5881	19	hatchet	hatchet	NN
12350	5881	20	.	.	.
12350	5882	1	FREEZING	freeze	VBG
12350	5882	2	CREAMS	creams	NN
12350	5882	3	AND	and	CC
12350	5882	4	WATER	water	NN
12350	5882	5	ICES	ice	NNS
12350	5882	6	Fill	fill	VBP
12350	5882	7	the	the	DT
12350	5882	8	cream	cream	NN
12350	5882	9	can	can	MD
12350	5882	10	three	three	CD
12350	5882	11	-	-	HYPH
12350	5882	12	fourths	fourth	NNS
12350	5882	13	full	full	JJ
12350	5882	14	.	.	.
12350	5883	1	Cover	cover	NN
12350	5883	2	;	;	:
12350	5883	3	place	place	NN
12350	5883	4	in	in	IN
12350	5883	5	wooden	wooden	JJ
12350	5883	6	bucket	bucket	NN
12350	5883	7	;	;	:
12350	5883	8	adjust	adjust	VB
12350	5883	9	the	the	DT
12350	5883	10	top	top	NN
12350	5883	11	and	and	CC
12350	5883	12	pack	pack	NN
12350	5883	13	,	,	,
12350	5883	14	as	as	IN
12350	5883	15	directed	direct	VBN
12350	5883	16	above	above	RB
12350	5883	17	.	.	.
12350	5884	1	Turn	turn	VB
12350	5884	2	crank	crank	VBN
12350	5884	3	slowly	slowly	RB
12350	5884	4	and	and	CC
12350	5884	5	steadily	steadily	RB
12350	5884	6	.	.	.
12350	5885	1	After	after	IN
12350	5885	2	freezing	freeze	VBG
12350	5885	3	drain	drain	NN
12350	5885	4	off	off	RP
12350	5885	5	water	water	NN
12350	5885	6	,	,	,
12350	5885	7	remove	remove	VB
12350	5885	8	dasher	dasher	NN
12350	5885	9	;	;	:
12350	5885	10	with	with	IN
12350	5885	11	a	a	DT
12350	5885	12	spoon	spoon	NN
12350	5885	13	pack	pack	NN
12350	5885	14	hard	hard	RB
12350	5885	15	.	.	.
12350	5886	1	Put	put	VB
12350	5886	2	cork	cork	NN
12350	5886	3	in	in	IN
12350	5886	4	top	top	NN
12350	5886	5	of	of	IN
12350	5886	6	lid	lid	NN
12350	5886	7	.	.	.
12350	5887	1	Repack	repack	JJ
12350	5887	2	freezer	freezer	NN
12350	5887	3	.	.	.
12350	5888	1	Cover	cover	VB
12350	5888	2	top	top	NN
12350	5888	3	with	with	IN
12350	5888	4	heavy	heavy	JJ
12350	5888	5	pieces	piece	NNS
12350	5888	6	of	of	IN
12350	5888	7	carpet	carpet	NN
12350	5888	8	and	and	CC
12350	5888	9	paper	paper	NN
12350	5888	10	.	.	.
12350	5889	1	When	when	WRB
12350	5889	2	time	time	NN
12350	5889	3	comes	come	VBZ
12350	5889	4	to	to	TO
12350	5889	5	serve	serve	VB
12350	5889	6	,	,	,
12350	5889	7	wipe	wipe	NN
12350	5889	8	top	top	NN
12350	5889	9	of	of	IN
12350	5889	10	can	can	MD
12350	5889	11	carefully	carefully	RB
12350	5889	12	before	before	IN
12350	5889	13	opening	open	VBG
12350	5889	14	.	.	.
12350	5890	1	In	in	IN
12350	5890	2	very	very	RB
12350	5890	3	hot	hot	JJ
12350	5890	4	weather	weather	NN
12350	5890	5	renew	renew	VB
12350	5890	6	the	the	DT
12350	5890	7	salt	salt	NN
12350	5890	8	and	and	CC
12350	5890	9	ice	ice	NN
12350	5890	10	three	three	CD
12350	5890	11	times	time	NNS
12350	5890	12	,	,	,
12350	5890	13	and	and	CC
12350	5890	14	keep	keep	VB
12350	5890	15	the	the	DT
12350	5890	16	blanket	blanket	NN
12350	5890	17	cold	cold	JJ
12350	5890	18	and	and	CC
12350	5890	19	wet	wet	JJ
12350	5890	20	with	with	IN
12350	5890	21	the	the	DT
12350	5890	22	brine	brine	NN
12350	5890	23	from	from	IN
12350	5890	24	the	the	DT
12350	5890	25	freezer	freezer	NN
12350	5890	26	.	.	.
12350	5891	1	VANILLA	VANILLA	NNP
12350	5891	2	ICE	ICE	NNP
12350	5891	3	CREAM	CREAM	NNP
12350	5891	4	,	,	,
12350	5891	5	No	no	UH
12350	5891	6	.	.	.
12350	5892	1	1	1	LS
12350	5892	2	Take	take	VB
12350	5892	3	one	one	CD
12350	5892	4	pint	pint	NN
12350	5892	5	of	of	IN
12350	5892	6	milk	milk	NN
12350	5892	7	,	,	,
12350	5892	8	two	two	CD
12350	5892	9	cups	cup	NNS
12350	5892	10	of	of	IN
12350	5892	11	sugar	sugar	NN
12350	5892	12	,	,	,
12350	5892	13	one	one	CD
12350	5892	14	large	large	JJ
12350	5892	15	tablespoon	tablespoon	NN
12350	5892	16	of	of	IN
12350	5892	17	flour	flour	NN
12350	5892	18	rubbed	rub	VBD
12350	5892	19	smooth	smooth	JJ
12350	5892	20	in	in	IN
12350	5892	21	cold	cold	JJ
12350	5892	22	milk	milk	NN
12350	5892	23	,	,	,
12350	5892	24	two	two	CD
12350	5892	25	eggs	egg	NNS
12350	5892	26	beaten	beat	VBN
12350	5892	27	light	light	NN
12350	5892	28	,	,	,
12350	5892	29	one	one	CD
12350	5892	30	teaspoon	teaspoon	NN
12350	5892	31	of	of	IN
12350	5892	32	vanilla	vanilla	NN
12350	5892	33	extract	extract	NN
12350	5892	34	,	,	,
12350	5892	35	and	and	CC
12350	5892	36	one	one	CD
12350	5892	37	quart	quart	NN
12350	5892	38	of	of	IN
12350	5892	39	sweet	sweet	JJ
12350	5892	40	cream	cream	NN
12350	5892	41	,	,	,
12350	5892	42	well	well	RB
12350	5892	43	beaten	beat	VBN
12350	5892	44	.	.	.
12350	5893	1	Heat	heat	VB
12350	5893	2	the	the	DT
12350	5893	3	milk	milk	NN
12350	5893	4	in	in	IN
12350	5893	5	a	a	DT
12350	5893	6	double	double	JJ
12350	5893	7	boiler	boiler	NN
12350	5893	8	,	,	,
12350	5893	9	and	and	CC
12350	5893	10	when	when	WRB
12350	5893	11	it	-PRON-	PRP
12350	5893	12	is	be	VBZ
12350	5893	13	at	at	IN
12350	5893	14	boiling	boil	VBG
12350	5893	15	point	point	NN
12350	5893	16	add	add	VB
12350	5893	17	the	the	DT
12350	5893	18	flour	flour	NN
12350	5893	19	,	,	,
12350	5893	20	eggs	egg	NNS
12350	5893	21	and	and	CC
12350	5893	22	one	one	CD
12350	5893	23	cup	cup	NN
12350	5893	24	of	of	IN
12350	5893	25	sugar	sugar	NN
12350	5893	26	.	.	.
12350	5894	1	Cook	cook	VB
12350	5894	2	about	about	RB
12350	5894	3	twenty	twenty	CD
12350	5894	4	minutes	minute	NNS
12350	5894	5	,	,	,
12350	5894	6	stirring	stir	VBG
12350	5894	7	very	very	RB
12350	5894	8	often	often	RB
12350	5894	9	.	.	.
12350	5895	1	Let	let	VB
12350	5895	2	the	the	DT
12350	5895	3	mixture	mixture	NN
12350	5895	4	get	get	VB
12350	5895	5	cold	cold	JJ
12350	5895	6	,	,	,
12350	5895	7	then	then	RB
12350	5895	8	add	add	VB
12350	5895	9	the	the	DT
12350	5895	10	remaining	remain	VBG
12350	5895	11	sugar	sugar	NN
12350	5895	12	and	and	CC
12350	5895	13	the	the	DT
12350	5895	14	vanilla	vanilla	NN
12350	5895	15	and	and	CC
12350	5895	16	cream	cream	NN
12350	5895	17	,	,	,
12350	5895	18	and	and	CC
12350	5895	19	freeze	freeze	VB
12350	5895	20	.	.	.
12350	5896	1	A	a	DT
12350	5896	2	more	more	RBR
12350	5896	3	novel	novel	JJ
12350	5896	4	flavoring	flavoring	NN
12350	5896	5	is	be	VBZ
12350	5896	6	made	make	VBN
12350	5896	7	with	with	IN
12350	5896	8	a	a	DT
12350	5896	9	mixture	mixture	NN
12350	5896	10	of	of	IN
12350	5896	11	vanilla	vanilla	NN
12350	5896	12	,	,	,
12350	5896	13	lemon	lemon	NN
12350	5896	14	and	and	CC
12350	5896	15	almond	almond	NN
12350	5896	16	extracts	extract	NNS
12350	5896	17	.	.	.
12350	5897	1	The	the	DT
12350	5897	2	quantities	quantity	NNS
12350	5897	3	given	give	VBN
12350	5897	4	in	in	IN
12350	5897	5	this	this	DT
12350	5897	6	recipe	recipe	NN
12350	5897	7	make	make	VBP
12350	5897	8	about	about	RB
12350	5897	9	two	two	CD
12350	5897	10	quarts	quart	NNS
12350	5897	11	of	of	IN
12350	5897	12	ice	ice	NN
12350	5897	13	cream	cream	NN
12350	5897	14	.	.	.
12350	5898	1	VANILLA	VANILLA	NNP
12350	5898	2	ICE	ICE	NNP
12350	5898	3	CREAM	CREAM	NNP
12350	5898	4	,	,	,
12350	5898	5	No	no	UH
12350	5898	6	.	.	.
12350	5899	1	2	2	CD
12350	5899	2	Beat	beat	NN
12350	5899	3	three	three	CD
12350	5899	4	whole	whole	JJ
12350	5899	5	eggs	egg	NNS
12350	5899	6	very	very	RB
12350	5899	7	light	light	JJ
12350	5899	8	with	with	IN
12350	5899	9	one	one	CD
12350	5899	10	cup	cup	NN
12350	5899	11	of	of	IN
12350	5899	12	granulated	granulate	VBN
12350	5899	13	sugar	sugar	NN
12350	5899	14	until	until	IN
12350	5899	15	all	all	DT
12350	5899	16	grain	grain	NN
12350	5899	17	is	be	VBZ
12350	5899	18	dissolved	dissolve	VBN
12350	5899	19	and	and	CC
12350	5899	20	mass	mass	JJ
12350	5899	21	is	be	VBZ
12350	5899	22	a	a	DT
12350	5899	23	light	light	JJ
12350	5899	24	yellowish	yellowish	JJ
12350	5899	25	color	color	NN
12350	5899	26	.	.	.
12350	5900	1	Whip	whip	NN
12350	5900	2	one	one	CD
12350	5900	3	pint	pint	NN
12350	5900	4	of	of	IN
12350	5900	5	cream	cream	NN
12350	5900	6	until	until	IN
12350	5900	7	stiff	stiff	JJ
12350	5900	8	,	,	,
12350	5900	9	add	add	VB
12350	5900	10	to	to	IN
12350	5900	11	eggs	egg	NNS
12350	5900	12	and	and	CC
12350	5900	13	sugar	sugar	NN
12350	5900	14	,	,	,
12350	5900	15	then	then	RB
12350	5900	16	add	add	VB
12350	5900	17	one	one	CD
12350	5900	18	cup	cup	NN
12350	5900	19	of	of	IN
12350	5900	20	sweet	sweet	JJ
12350	5900	21	milk	milk	NN
12350	5900	22	,	,	,
12350	5900	23	flavor	flavor	NN
12350	5900	24	with	with	IN
12350	5900	25	vanilla	vanilla	NN
12350	5900	26	to	to	TO
12350	5900	27	taste	taste	VB
12350	5900	28	,	,	,
12350	5900	29	and	and	CC
12350	5900	30	put	put	VBN
12350	5900	31	in	in	IN
12350	5900	32	freezer	freezer	NN
12350	5900	33	and	and	CC
12350	5900	34	turn	turn	VB
12350	5900	35	until	until	IN
12350	5900	36	hard	hard	RB
12350	5900	37	.	.	.
12350	5901	1	This	this	DT
12350	5901	2	is	be	VBZ
12350	5901	3	a	a	DT
12350	5901	4	basis	basis	NN
12350	5901	5	for	for	IN
12350	5901	6	almost	almost	RB
12350	5901	7	any	any	DT
12350	5901	8	kind	kind	NN
12350	5901	9	of	of	IN
12350	5901	10	cream	cream	NN
12350	5901	11	.	.	.
12350	5902	1	CHOCOLATE	CHOCOLATE	NNP
12350	5902	2	ICE	ICE	NNP
12350	5902	3	CREAM	CREAM	NNP
12350	5902	4	,	,	,
12350	5902	5	No	no	UH
12350	5902	6	.	.	.
12350	5903	1	1	1	LS
12350	5903	2	Make	make	VB
12350	5903	3	same	same	JJ
12350	5903	4	as	as	IN
12350	5903	5	Vanilla	Vanilla	NNP
12350	5903	6	Ice	Ice	NNP
12350	5903	7	Cream	Cream	NNP
12350	5903	8	,	,	,
12350	5903	9	No	no	UH
12350	5903	10	.	.	.
12350	5904	1	2	2	CD
12350	5904	2	,	,	,
12350	5904	3	only	only	RB
12350	5904	4	omitting	omit	VBG
12350	5904	5	the	the	DT
12350	5904	6	milk	milk	NN
12350	5904	7	.	.	.
12350	5905	1	Dissolve	dissolve	VB
12350	5905	2	on	on	IN
12350	5905	3	stove	stove	JJ
12350	5905	4	one	one	CD
12350	5905	5	-	-	HYPH
12350	5905	6	half	half	NN
12350	5905	7	pound	pound	NN
12350	5905	8	of	of	IN
12350	5905	9	sweet	sweet	JJ
12350	5905	10	chocolate	chocolate	NN
12350	5905	11	,	,	,
12350	5905	12	in	in	IN
12350	5905	13	one	one	CD
12350	5905	14	cup	cup	NN
12350	5905	15	of	of	IN
12350	5905	16	sweet	sweet	JJ
12350	5905	17	milk	milk	NN
12350	5905	18	,	,	,
12350	5905	19	rub	rub	VB
12350	5905	20	smooth	smooth	JJ
12350	5905	21	and	and	CC
12350	5905	22	thick	thick	JJ
12350	5905	23	,	,	,
12350	5905	24	let	let	VB
12350	5905	25	get	get	VB
12350	5905	26	cold	cold	JJ
12350	5905	27	,	,	,
12350	5905	28	and	and	CC
12350	5905	29	add	add	VB
12350	5905	30	to	to	IN
12350	5905	31	the	the	DT
12350	5905	32	eggs	egg	NNS
12350	5905	33	,	,	,
12350	5905	34	just	just	RB
12350	5905	35	before	before	IN
12350	5905	36	putting	put	VBG
12350	5905	37	in	in	RP
12350	5905	38	cream	cream	NN
12350	5905	39	.	.	.
12350	5906	1	Flavor	flavor	NN
12350	5906	2	with	with	IN
12350	5906	3	vanilla	vanilla	NN
12350	5906	4	.	.	.
12350	5907	1	CHOCOLATE	CHOCOLATE	NNP
12350	5907	2	ICE	ICE	NNP
12350	5907	3	CREAM	CREAM	NNP
12350	5907	4	,	,	,
12350	5907	5	No	no	UH
12350	5907	6	.	.	.
12350	5908	1	2	2	LS
12350	5908	2	Take	take	VB
12350	5908	3	one	one	CD
12350	5908	4	quart	quart	NN
12350	5908	5	of	of	IN
12350	5908	6	cream	cream	NN
12350	5908	7	,	,	,
12350	5908	8	one	one	CD
12350	5908	9	pint	pint	NN
12350	5908	10	of	of	IN
12350	5908	11	new	new	JJ
12350	5908	12	milk	milk	NN
12350	5908	13	,	,	,
12350	5908	14	two	two	CD
12350	5908	15	eggs	egg	NNS
12350	5908	16	,	,	,
12350	5908	17	one	one	CD
12350	5908	18	teacup	teacup	NN
12350	5908	19	of	of	IN
12350	5908	20	grated	grate	VBN
12350	5908	21	chocolate	chocolate	NN
12350	5908	22	(	(	-LRB-
12350	5908	23	double	double	JJ
12350	5908	24	vanilla	vanilla	NN
12350	5908	25	)	)	-RRB-
12350	5908	26	,	,	,
12350	5908	27	two	two	CD
12350	5908	28	cups	cup	NNS
12350	5908	29	of	of	IN
12350	5908	30	pulverized	pulverized	JJ
12350	5908	31	sugar	sugar	NN
12350	5908	32	,	,	,
12350	5908	33	one	one	CD
12350	5908	34	teaspoon	teaspoon	NN
12350	5908	35	of	of	IN
12350	5908	36	cornstarch	cornstarch	NN
12350	5908	37	and	and	CC
12350	5908	38	one	one	CD
12350	5908	39	of	of	IN
12350	5908	40	extract	extract	NN
12350	5908	41	of	of	IN
12350	5908	42	vanilla	vanilla	NN
12350	5908	43	.	.	.
12350	5909	1	Beat	beat	VB
12350	5909	2	the	the	DT
12350	5909	3	yolks	yolk	NNS
12350	5909	4	of	of	IN
12350	5909	5	the	the	DT
12350	5909	6	eggs	egg	NNS
12350	5909	7	,	,	,
12350	5909	8	sugar	sugar	NN
12350	5909	9	and	and	CC
12350	5909	10	let	let	VB
12350	5909	11	them	-PRON-	PRP
12350	5909	12	come	come	VB
12350	5909	13	to	to	IN
12350	5909	14	a	a	DT
12350	5909	15	boil	boil	NN
12350	5909	16	.	.	.
12350	5910	1	Then	then	RB
12350	5910	2	take	take	VB
12350	5910	3	them	-PRON-	PRP
12350	5910	4	quickly	quickly	RB
12350	5910	5	from	from	IN
12350	5910	6	the	the	DT
12350	5910	7	fire	fire	NN
12350	5910	8	,	,	,
12350	5910	9	dissolve	dissolve	VB
12350	5910	10	the	the	DT
12350	5910	11	chocolate	chocolate	NN
12350	5910	12	in	in	IN
12350	5910	13	a	a	DT
12350	5910	14	little	little	JJ
12350	5910	15	milk	milk	NN
12350	5910	16	over	over	IN
12350	5910	17	the	the	DT
12350	5910	18	fire	fire	NN
12350	5910	19	,	,	,
12350	5910	20	stir	stir	VB
12350	5910	21	it	-PRON-	PRP
12350	5910	22	all	all	PDT
12350	5910	23	the	the	DT
12350	5910	24	time	time	NN
12350	5910	25	.	.	.
12350	5911	1	When	when	WRB
12350	5911	2	smooth	smooth	JJ
12350	5911	3	mix	mix	NN
12350	5911	4	with	with	IN
12350	5911	5	the	the	DT
12350	5911	6	milk	milk	NN
12350	5911	7	and	and	CC
12350	5911	8	eggs	egg	NNS
12350	5911	9	,	,	,
12350	5911	10	add	add	VB
12350	5911	11	the	the	DT
12350	5911	12	cream	cream	NN
12350	5911	13	and	and	CC
12350	5911	14	vanilla	vanilla	NN
12350	5911	15	.	.	.
12350	5912	1	Freeze	freeze	VB
12350	5912	2	when	when	WRB
12350	5912	3	cold	cold	JJ
12350	5912	4	.	.	.
12350	5913	1	COFFEE	COFFEE	NNP
12350	5913	2	ICE	ice	NN
12350	5913	3	CREAM	cream	NN
12350	5913	4	Make	make	VB
12350	5913	5	same	same	JJ
12350	5913	6	as	as	IN
12350	5913	7	Vanilla	Vanilla	NNP
12350	5913	8	Ice	Ice	NNP
12350	5913	9	Cream	Cream	NNP
12350	5913	10	No	no	UH
12350	5913	11	.	.	.
12350	5914	1	2	2	LS
12350	5914	2	.	.	.
12350	5915	1	Flavor	flavor	NN
12350	5915	2	with	with	IN
12350	5915	3	one	one	CD
12350	5915	4	and	and	CC
12350	5915	5	one	one	CD
12350	5915	6	-	-	HYPH
12350	5915	7	half	half	NN
12350	5915	8	tablespoons	tablespoon	NNS
12350	5915	9	of	of	IN
12350	5915	10	mocha	mocha	NN
12350	5915	11	extract	extract	NN
12350	5915	12	,	,	,
12350	5915	13	add	add	VB
12350	5915	14	one	one	CD
12350	5915	15	cup	cup	NN
12350	5915	16	of	of	IN
12350	5915	17	grated	grate	VBN
12350	5915	18	walnuts	walnut	NNS
12350	5915	19	.	.	.
12350	5916	1	Freeze	freeze	VB
12350	5916	2	.	.	.
12350	5917	1	FROZEN	FROZEN	NNP
12350	5917	2	CUSTARD	CUSTARD	NNP
12350	5917	3	One	one	CD
12350	5917	4	quart	quart	NN
12350	5917	5	of	of	IN
12350	5917	6	milk	milk	NN
12350	5917	7	,	,	,
12350	5917	8	yolk	yolk	NN
12350	5917	9	of	of	IN
12350	5917	10	five	five	CD
12350	5917	11	eggs	egg	NNS
12350	5917	12	,	,	,
12350	5917	13	sweeten	sweeten	VBP
12350	5917	14	to	to	TO
12350	5917	15	taste	taste	NN
12350	5917	16	,	,	,
12350	5917	17	and	and	CC
12350	5917	18	flavor	flavor	NN
12350	5917	19	with	with	IN
12350	5917	20	vanilla	vanilla	NN
12350	5917	21	to	to	TO
12350	5917	22	taste	taste	VB
12350	5917	23	.	.	.
12350	5918	1	Boil	boil	VB
12350	5918	2	the	the	DT
12350	5918	3	milk	milk	NN
12350	5918	4	first	first	RB
12350	5918	5	,	,	,
12350	5918	6	and	and	CC
12350	5918	7	after	after	IN
12350	5918	8	the	the	DT
12350	5918	9	yolks	yolk	NNS
12350	5918	10	of	of	IN
12350	5918	11	eggs	egg	NNS
12350	5918	12	are	be	VBP
12350	5918	13	beaten	beat	VBN
12350	5918	14	stir	stir	NN
12350	5918	15	into	into	IN
12350	5918	16	the	the	DT
12350	5918	17	milk	milk	NN
12350	5918	18	.	.	.
12350	5919	1	When	when	WRB
12350	5919	2	cold	cold	JJ
12350	5919	3	add	add	VBP
12350	5919	4	the	the	DT
12350	5919	5	beaten	beat	VBN
12350	5919	6	whites	white	NNS
12350	5919	7	and	and	CC
12350	5919	8	vanilla	vanilla	NN
12350	5919	9	;	;	:
12350	5919	10	put	put	VBN
12350	5919	11	in	in	IN
12350	5919	12	freezer	freezer	NN
12350	5919	13	and	and	CC
12350	5919	14	turn	turn	VB
12350	5919	15	.	.	.
12350	5920	1	Canned	canned	JJ
12350	5920	2	strawberries	strawberry	NNS
12350	5920	3	are	be	VBP
12350	5920	4	very	very	RB
12350	5920	5	nice	nice	JJ
12350	5920	6	in	in	IN
12350	5920	7	this	this	DT
12350	5920	8	.	.	.
12350	5921	1	APRICOT	APRICOT	NNP
12350	5921	2	,	,	,
12350	5921	3	PEACH	PEACH	NNP
12350	5921	4	,	,	,
12350	5921	5	STRAWBERRY	strawberry	JJ
12350	5921	6	,	,	,
12350	5921	7	BANANA	banana	NN
12350	5921	8	OR	or	CC
12350	5921	9	PINEAPPLE	PINEAPPLE	NNP
12350	5921	10	CREAM	cream	NN
12350	5921	11	Make	make	VB
12350	5921	12	same	same	JJ
12350	5921	13	as	as	IN
12350	5921	14	Vanilla	Vanilla	NNP
12350	5921	15	Ice	Ice	NNP
12350	5921	16	Cream	Cream	NNP
12350	5921	17	No	no	UH
12350	5921	18	.	.	.
12350	5922	1	2	2	CD
12350	5922	2	,	,	,
12350	5922	3	omitting	omit	VBG
12350	5922	4	the	the	DT
12350	5922	5	milk	milk	NN
12350	5922	6	.	.	.
12350	5923	1	If	if	IN
12350	5923	2	canned	canned	JJ
12350	5923	3	fruit	fruit	NN
12350	5923	4	is	be	VBZ
12350	5923	5	to	to	TO
12350	5923	6	be	be	VB
12350	5923	7	used	use	VBN
12350	5923	8	,	,	,
12350	5923	9	drain	drain	VB
12350	5923	10	off	off	RP
12350	5923	11	the	the	DT
12350	5923	12	juice	juice	NN
12350	5923	13	,	,	,
12350	5923	14	and	and	CC
12350	5923	15	add	add	VB
12350	5923	16	it	-PRON-	PRP
12350	5923	17	to	to	IN
12350	5923	18	the	the	DT
12350	5923	19	eggs	egg	NNS
12350	5923	20	and	and	CC
12350	5923	21	cream	cream	NN
12350	5923	22	.	.	.
12350	5924	1	Mash	mash	VB
12350	5924	2	the	the	DT
12350	5924	3	fruit	fruit	NN
12350	5924	4	through	through	IN
12350	5924	5	a	a	DT
12350	5924	6	sieve	sieve	NN
12350	5924	7	,	,	,
12350	5924	8	add	add	VB
12350	5924	9	it	-PRON-	PRP
12350	5924	10	to	to	TO
12350	5924	11	rest	rest	NN
12350	5924	12	of	of	IN
12350	5924	13	mixture	mixture	NN
12350	5924	14	,	,	,
12350	5924	15	and	and	CC
12350	5924	16	freeze	freeze	VB
12350	5924	17	the	the	DT
12350	5924	18	whole	whole	NN
12350	5924	19	.	.	.
12350	5925	1	If	if	IN
12350	5925	2	fresh	fresh	JJ
12350	5925	3	fruits	fruit	NNS
12350	5925	4	are	be	VBP
12350	5925	5	used	use	VBN
12350	5925	6	,	,	,
12350	5925	7	one	one	CD
12350	5925	8	pint	pint	NN
12350	5925	9	is	be	VBZ
12350	5925	10	required	require	VBN
12350	5925	11	.	.	.
12350	5926	1	Mash	Mash	NNP
12350	5926	2	fine	fine	RB
12350	5926	3	,	,	,
12350	5926	4	strain	strain	VB
12350	5926	5	and	and	CC
12350	5926	6	sweeten	sweeten	VB
12350	5926	7	before	before	IN
12350	5926	8	adding	add	VBG
12350	5926	9	to	to	IN
12350	5926	10	the	the	DT
12350	5926	11	cream	cream	NN
12350	5926	12	.	.	.
12350	5927	1	For	for	IN
12350	5927	2	peach	peach	NN
12350	5927	3	and	and	CC
12350	5927	4	strawberry	strawberry	VB
12350	5927	5	a	a	DT
12350	5927	6	few	few	JJ
12350	5927	7	drops	drop	NNS
12350	5927	8	of	of	IN
12350	5927	9	pink	pink	JJ
12350	5927	10	coloring	coloring	NN
12350	5927	11	may	may	MD
12350	5927	12	be	be	VB
12350	5927	13	added	add	VBN
12350	5927	14	.	.	.
12350	5928	1	Bananas	banana	NNS
12350	5928	2	must	must	MD
12350	5928	3	be	be	VB
12350	5928	4	mashed	mash	VBN
12350	5928	5	smooth	smooth	JJ
12350	5928	6	,	,	,
12350	5928	7	but	but	CC
12350	5928	8	not	not	RB
12350	5928	9	sweetened	sweeten	VBN
12350	5928	10	.	.	.
12350	5929	1	Chop	chop	VB
12350	5929	2	all	all	DT
12350	5929	3	fruits	fruit	VBZ
12350	5929	4	very	very	RB
12350	5929	5	fine	fine	JJ
12350	5929	6	For	for	IN
12350	5929	7	pineapple	pineapple	NN
12350	5929	8	,	,	,
12350	5929	9	the	the	DT
12350	5929	10	sliced	slice	VBN
12350	5929	11	is	be	VBZ
12350	5929	12	preferred	prefer	VBN
12350	5929	13	to	to	IN
12350	5929	14	the	the	DT
12350	5929	15	grated	grated	NN
12350	5929	16	.	.	.
12350	5930	1	Either	either	CC
12350	5930	2	canned	canned	JJ
12350	5930	3	or	or	CC
12350	5930	4	fresh	fresh	JJ
12350	5930	5	can	can	MD
12350	5930	6	be	be	VB
12350	5930	7	used	use	VBN
12350	5930	8	.	.	.
12350	5931	1	TUTTI	TUTTI	NNP
12350	5931	2	-	-	HYPH
12350	5931	3	FRUTTI	FRUTTI	NNP
12350	5931	4	ICE	ICE	NNP
12350	5931	5	CREAM	cream	NN
12350	5931	6	Take	take	VB
12350	5931	7	three	three	CD
12350	5931	8	pints	pint	NNS
12350	5931	9	of	of	IN
12350	5931	10	cream	cream	NN
12350	5931	11	,	,	,
12350	5931	12	one	one	CD
12350	5931	13	pound	pound	NN
12350	5931	14	of	of	IN
12350	5931	15	pulverized	pulverize	VBN
12350	5931	16	sugar	sugar	NN
12350	5931	17	and	and	CC
12350	5931	18	the	the	DT
12350	5931	19	yolks	yolk	NNS
12350	5931	20	of	of	IN
12350	5931	21	nine	nine	CD
12350	5931	22	eggs	egg	NNS
12350	5931	23	.	.	.
12350	5932	1	Prepare	prepare	VB
12350	5932	2	just	just	RB
12350	5932	3	like	like	IN
12350	5932	4	the	the	DT
12350	5932	5	other	other	JJ
12350	5932	6	creams	cream	NNS
12350	5932	7	.	.	.
12350	5933	1	When	when	WRB
12350	5933	2	half	half	DT
12350	5933	3	frozen	frozen	JJ
12350	5933	4	add	add	VBP
12350	5933	5	one	one	CD
12350	5933	6	-	-	HYPH
12350	5933	7	half	half	NN
12350	5933	8	pound	pound	NN
12350	5933	9	of	of	IN
12350	5933	10	crystallized	crystallized	JJ
12350	5933	11	fruit	fruit	NN
12350	5933	12	,	,	,
12350	5933	13	peaches	peach	NNS
12350	5933	14	,	,	,
12350	5933	15	apricots	apricot	NNS
12350	5933	16	,	,	,
12350	5933	17	cherries	cherry	NNS
12350	5933	18	,	,	,
12350	5933	19	citron	citron	NN
12350	5933	20	,	,	,
12350	5933	21	etc	etc	FW
12350	5933	22	.	.	FW
12350	5933	23	,	,	,
12350	5933	24	chopped	chop	VBD
12350	5933	25	very	very	RB
12350	5933	26	fine	fine	JJ
12350	5933	27	.	.	.
12350	5934	1	Put	put	VB
12350	5934	2	in	in	RP
12350	5934	3	also	also	RB
12350	5934	4	a	a	DT
12350	5934	5	wineglass	wineglass	NN
12350	5934	6	of	of	IN
12350	5934	7	pale	pale	JJ
12350	5934	8	sherry	sherry	NN
12350	5934	9	and	and	CC
12350	5934	10	the	the	DT
12350	5934	11	juice	juice	NN
12350	5934	12	of	of	IN
12350	5934	13	an	an	DT
12350	5934	14	orange	orange	NN
12350	5934	15	or	or	CC
12350	5934	16	lemon	lemon	NN
12350	5934	17	.	.	.
12350	5935	1	Finish	finish	NN
12350	5935	2	freezing	freezing	NN
12350	5935	3	.	.	.
12350	5936	1	FROZEN	FROZEN	NNP
12350	5936	2	PUDDINGS	PUDDINGS	NNP
12350	5936	3	For	for	IN
12350	5936	4	frozen	frozen	JJ
12350	5936	5	puddings	pudding	NNS
12350	5936	6	ice	ice	NN
12350	5936	7	must	must	MD
12350	5936	8	be	be	VB
12350	5936	9	crushed	crush	VBN
12350	5936	10	and	and	CC
12350	5936	11	mixed	mix	VBN
12350	5936	12	with	with	IN
12350	5936	13	rock	rock	NN
12350	5936	14	-	-	HYPH
12350	5936	15	salt	salt	NN
12350	5936	16	,	,	,
12350	5936	17	the	the	DT
12350	5936	18	same	same	JJ
12350	5936	19	way	way	NN
12350	5936	20	as	as	IN
12350	5936	21	for	for	IN
12350	5936	22	freezing	freeze	VBG
12350	5936	23	cream	cream	NN
12350	5936	24	.	.	.
12350	5937	1	Pudding	pudding	NN
12350	5937	2	-	-	HYPH
12350	5937	3	mold	mold	NN
12350	5937	4	must	must	MD
12350	5937	5	have	have	VB
12350	5937	6	a	a	DT
12350	5937	7	tight	tight	JJ
12350	5937	8	cover	cover	NN
12350	5937	9	;	;	:
12350	5937	10	have	have	VBP
12350	5937	11	a	a	DT
12350	5937	12	receptacle	receptacle	NN
12350	5937	13	sufficiently	sufficiently	RB
12350	5937	14	large	large	JJ
12350	5937	15	to	to	TO
12350	5937	16	line	line	NN
12350	5937	17	bottom	bottom	NN
12350	5937	18	and	and	CC
12350	5937	19	sides	side	NNS
12350	5937	20	with	with	IN
12350	5937	21	a	a	DT
12350	5937	22	thick	thick	JJ
12350	5937	23	layer	layer	NN
12350	5937	24	of	of	IN
12350	5937	25	mixed	mixed	JJ
12350	5937	26	salt	salt	NN
12350	5937	27	and	and	CC
12350	5937	28	ice	ice	NN
12350	5937	29	.	.	.
12350	5938	1	Put	put	VB
12350	5938	2	the	the	DT
12350	5938	3	mold	mold	NN
12350	5938	4	in	in	IN
12350	5938	5	the	the	DT
12350	5938	6	centre	centre	NN
12350	5938	7	,	,	,
12350	5938	8	fill	fill	VB
12350	5938	9	with	with	IN
12350	5938	10	the	the	DT
12350	5938	11	pudding	pudding	NN
12350	5938	12	,	,	,
12350	5938	13	cover	cover	VB
12350	5938	14	tightly	tightly	RB
12350	5938	15	,	,	,
12350	5938	16	then	then	RB
12350	5938	17	put	put	VBD
12350	5938	18	ice	ice	NN
12350	5938	19	on	on	IN
12350	5938	20	top	top	NN
12350	5938	21	and	and	CC
12350	5938	22	all	all	RB
12350	5938	23	around	around	RB
12350	5938	24	.	.	.
12350	5939	1	Put	put	VB
12350	5939	2	a	a	DT
12350	5939	3	sheet	sheet	NN
12350	5939	4	of	of	IN
12350	5939	5	plain	plain	JJ
12350	5939	6	tissue	tissue	NN
12350	5939	7	paper	paper	NN
12350	5939	8	in	in	IN
12350	5939	9	top	top	NN
12350	5939	10	of	of	IN
12350	5939	11	mold	mold	NN
12350	5939	12	to	to	TO
12350	5939	13	prevent	prevent	VB
12350	5939	14	salt	salt	NN
12350	5939	15	from	from	IN
12350	5939	16	penetrating	penetrating	NN
12350	5939	17	.	.	.
12350	5940	1	Cover	cover	VB
12350	5940	2	whole	whole	NN
12350	5940	3	with	with	IN
12350	5940	4	a	a	DT
12350	5940	5	cloth	cloth	NN
12350	5940	6	and	and	CC
12350	5940	7	let	let	VB
12350	5940	8	freeze	freeze	VB
12350	5940	9	from	from	IN
12350	5940	10	three	three	CD
12350	5940	11	to	to	TO
12350	5940	12	four	four	CD
12350	5940	13	hours	hour	NNS
12350	5940	14	.	.	.
12350	5941	1	BISCUIT	BISCUIT	NNP
12350	5941	2	TORTONI	TORTONI	NNP
12350	5941	3	,	,	,
12350	5941	4	No	no	UH
12350	5941	5	.	.	.
12350	5942	1	1	1	LS
12350	5942	2	Take	take	VB
12350	5942	3	one	one	CD
12350	5942	4	-	-	HYPH
12350	5942	5	half	half	NN
12350	5942	6	cup	cup	NN
12350	5942	7	of	of	IN
12350	5942	8	granulated	granulate	VBN
12350	5942	9	sugar	sugar	NN
12350	5942	10	,	,	,
12350	5942	11	one	one	CD
12350	5942	12	-	-	HYPH
12350	5942	13	fourth	fourth	NN
12350	5942	14	pound	pound	NN
12350	5942	15	of	of	IN
12350	5942	16	stale	stale	JJ
12350	5942	17	macaroons	macaroon	NNS
12350	5942	18	grated	grate	VBN
12350	5942	19	,	,	,
12350	5942	20	one	one	CD
12350	5942	21	-	-	HYPH
12350	5942	22	half	half	NN
12350	5942	23	pint	pint	NN
12350	5942	24	of	of	IN
12350	5942	25	heavy	heavy	JJ
12350	5942	26	cream	cream	NN
12350	5942	27	(	(	-LRB-
12350	5942	28	whipped	whipped	NNP
12350	5942	29	)	)	-RRB-
12350	5942	30	,	,	,
12350	5942	31	three	three	CD
12350	5942	32	eggs	egg	NNS
12350	5942	33	,	,	,
12350	5942	34	vanilla	vanilla	NN
12350	5942	35	or	or	CC
12350	5942	36	sherry	sherry	NN
12350	5942	37	wine	wine	NN
12350	5942	38	.	.	.
12350	5943	1	Stir	stir	VB
12350	5943	2	yolks	yolk	NNS
12350	5943	3	of	of	IN
12350	5943	4	eggs	egg	NNS
12350	5943	5	until	until	IN
12350	5943	6	thick	thick	JJ
12350	5943	7	and	and	CC
12350	5943	8	add	add	VB
12350	5943	9	sugar	sugar	NN
12350	5943	10	and	and	CC
12350	5943	11	stir	stir	VB
12350	5943	12	again	again	RB
12350	5943	13	;	;	:
12350	5943	14	add	add	VB
12350	5943	15	whipped	whip	VBN
12350	5943	16	cream	cream	NN
12350	5943	17	,	,	,
12350	5943	18	and	and	CC
12350	5943	19	whipped	whip	VBN
12350	5943	20	whites	white	NNS
12350	5943	21	of	of	IN
12350	5943	22	eggs	egg	NNS
12350	5943	23	,	,	,
12350	5943	24	and	and	CC
12350	5943	25	grated	grate	VBN
12350	5943	26	macaroons	macaroon	NNS
12350	5943	27	;	;	,
12350	5943	28	flavor	flavor	NN
12350	5943	29	to	to	TO
12350	5943	30	taste	taste	VB
12350	5943	31	.	.	.
12350	5944	1	Put	put	VB
12350	5944	2	this	this	DT
12350	5944	3	all	all	DT
12350	5944	4	into	into	IN
12350	5944	5	freezer	freezer	NN
12350	5944	6	and	and	CC
12350	5944	7	pack	pack	NN
12350	5944	8	outside	outside	RB
12350	5944	9	with	with	IN
12350	5944	10	ice	ice	NN
12350	5944	11	and	and	CC
12350	5944	12	salt	salt	NN
12350	5944	13	alternately	alternately	RB
12350	5944	14	.	.	.
12350	5945	1	Do	do	VB
12350	5945	2	not	not	RB
12350	5945	3	turn	turn	VB
12350	5945	4	.	.	.
12350	5946	1	Let	let	VB
12350	5946	2	stand	stand	VB
12350	5946	3	five	five	CD
12350	5946	4	or	or	CC
12350	5946	5	six	six	CD
12350	5946	6	hours	hour	NNS
12350	5946	7	,	,	,
12350	5946	8	adding	add	VBG
12350	5946	9	ice	ice	NN
12350	5946	10	from	from	IN
12350	5946	11	time	time	NN
12350	5946	12	to	to	IN
12350	5946	13	time	time	NN
12350	5946	14	.	.	.
12350	5947	1	When	when	WRB
12350	5947	2	serving	serve	VBG
12350	5947	3	put	put	VBN
12350	5947	4	grated	grate	VBD
12350	5947	5	macaroons	macaroon	NNS
12350	5947	6	on	on	IN
12350	5947	7	top	top	NN
12350	5947	8	.	.	.
12350	5948	1	BISCUIT	BISCUIT	NNP
12350	5948	2	TORTONI	TORTONI	NNP
12350	5948	3	,	,	,
12350	5948	4	No	no	UH
12350	5948	5	.	.	.
12350	5949	1	2	2	LS
12350	5949	2	Take	take	VB
12350	5949	3	yolks	yolk	NNS
12350	5949	4	of	of	IN
12350	5949	5	two	two	CD
12350	5949	6	eggs	egg	NNS
12350	5949	7	,	,	,
12350	5949	8	one	one	CD
12350	5949	9	pint	pint	NN
12350	5949	10	of	of	IN
12350	5949	11	cream	cream	NN
12350	5949	12	,	,	,
12350	5949	13	eight	eight	CD
12350	5949	14	macaroons	macaroon	NNS
12350	5949	15	,	,	,
12350	5949	16	vanilla	vanilla	NN
12350	5949	17	and	and	CC
12350	5949	18	flavor	flavor	NN
12350	5949	19	,	,	,
12350	5949	20	one	one	CD
12350	5949	21	-	-	HYPH
12350	5949	22	half	half	NN
12350	5949	23	cup	cup	NN
12350	5949	24	of	of	IN
12350	5949	25	sugar	sugar	NN
12350	5949	26	,	,	,
12350	5949	27	one	one	CD
12350	5949	28	-	-	HYPH
12350	5949	29	half	half	NN
12350	5949	30	cup	cup	NN
12350	5949	31	of	of	IN
12350	5949	32	milk	milk	NN
12350	5949	33	.	.	.
12350	5950	1	Beat	beat	VB
12350	5950	2	yolks	yolk	NNS
12350	5950	3	of	of	IN
12350	5950	4	eggs	egg	NNS
12350	5950	5	and	and	CC
12350	5950	6	the	the	DT
12350	5950	7	sugar	sugar	NN
12350	5950	8	very	very	RB
12350	5950	9	light	light	JJ
12350	5950	10	.	.	.
12350	5951	1	Put	put	VB
12350	5951	2	on	on	RP
12350	5951	3	milk	milk	NN
12350	5951	4	to	to	IN
12350	5951	5	a	a	DT
12350	5951	6	boil	boil	NN
12350	5951	7	,	,	,
12350	5951	8	and	and	CC
12350	5951	9	when	when	WRB
12350	5951	10	it	-PRON-	PRP
12350	5951	11	comes	come	VBZ
12350	5951	12	to	to	IN
12350	5951	13	a	a	DT
12350	5951	14	boil	boil	NN
12350	5951	15	stir	stir	NN
12350	5951	16	into	into	IN
12350	5951	17	the	the	DT
12350	5951	18	beaten	beat	VBN
12350	5951	19	eggs	egg	NNS
12350	5951	20	and	and	CC
12350	5951	21	sugar	sugar	NN
12350	5951	22	and	and	CC
12350	5951	23	set	set	VB
12350	5951	24	away	away	RB
12350	5951	25	to	to	IN
12350	5951	26	cool	cool	JJ
12350	5951	27	.	.	.
12350	5952	1	Beat	beat	VB
12350	5952	2	cream	cream	NN
12350	5952	3	and	and	CC
12350	5952	4	add	add	VB
12350	5952	5	macaroons	macaroon	NNS
12350	5952	6	,	,	,
12350	5952	7	leaving	leave	VBG
12350	5952	8	just	just	RB
12350	5952	9	enough	enough	RB
12350	5952	10	to	to	TO
12350	5952	11	put	put	VB
12350	5952	12	in	in	IN
12350	5952	13	the	the	DT
12350	5952	14	bottom	bottom	NN
12350	5952	15	of	of	IN
12350	5952	16	your	-PRON-	PRP$
12350	5952	17	form	form	NN
12350	5952	18	.	.	.
12350	5953	1	When	when	WRB
12350	5953	2	your	-PRON-	PRP$
12350	5953	3	custard	custard	NN
12350	5953	4	is	be	VBZ
12350	5953	5	cool	cool	JJ
12350	5953	6	,	,	,
12350	5953	7	add	add	VB
12350	5953	8	cream	cream	NN
12350	5953	9	,	,	,
12350	5953	10	put	put	VB
12350	5953	11	all	all	DT
12350	5953	12	in	in	IN
12350	5953	13	forms	form	NNS
12350	5953	14	,	,	,
12350	5953	15	pack	pack	VB
12350	5953	16	and	and	CC
12350	5953	17	freeze	freeze	VB
12350	5953	18	two	two	CD
12350	5953	19	hours	hour	NNS
12350	5953	20	or	or	CC
12350	5953	21	longer	long	JJR
12350	5953	22	.	.	.
12350	5954	1	MOCHA	MOCHA	NNP
12350	5954	2	MOUSSE	MOUSSE	NNP
12350	5954	3	Cream	Cream	NNP
12350	5954	4	yolks	yolk	NNS
12350	5954	5	of	of	IN
12350	5954	6	three	three	CD
12350	5954	7	eggs	egg	NNS
12350	5954	8	with	with	IN
12350	5954	9	one	one	CD
12350	5954	10	-	-	HYPH
12350	5954	11	half	half	NN
12350	5954	12	cup	cup	NN
12350	5954	13	of	of	IN
12350	5954	14	granulated	granulate	VBN
12350	5954	15	sugar	sugar	NN
12350	5954	16	.	.	.
12350	5955	1	Add	add	VB
12350	5955	2	one	one	CD
12350	5955	3	-	-	HYPH
12350	5955	4	half	half	NN
12350	5955	5	pint	pint	NN
12350	5955	6	of	of	IN
12350	5955	7	cream	cream	NN
12350	5955	8	,	,	,
12350	5955	9	whipped	whip	VBN
12350	5955	10	;	;	:
12350	5955	11	one	one	CD
12350	5955	12	-	-	HYPH
12350	5955	13	half	half	NN
12350	5955	14	cup	cup	NN
12350	5955	15	of	of	IN
12350	5955	16	grated	grate	VBN
12350	5955	17	macaroons	macaroon	NNS
12350	5955	18	,	,	,
12350	5955	19	two	two	CD
12350	5955	20	tablespoons	tablespoon	NNS
12350	5955	21	of	of	IN
12350	5955	22	mocha	mocha	NNP
12350	5955	23	essence	essence	NN
12350	5955	24	,	,	,
12350	5955	25	one	one	CD
12350	5955	26	teaspoon	teaspoon	NN
12350	5955	27	of	of	IN
12350	5955	28	vanilla	vanilla	NN
12350	5955	29	,	,	,
12350	5955	30	lastly	lastly	RB
12350	5955	31	beaten	beat	VBD
12350	5955	32	whites	white	NNS
12350	5955	33	.	.	.
12350	5956	1	Put	put	VB
12350	5956	2	in	in	RP
12350	5956	3	a	a	DT
12350	5956	4	mold	mold	NN
12350	5956	5	and	and	CC
12350	5956	6	pack	pack	NN
12350	5956	7	in	in	IN
12350	5956	8	salt	salt	NN
12350	5956	9	and	and	CC
12350	5956	10	ice	ice	NN
12350	5956	11	for	for	IN
12350	5956	12	three	three	CD
12350	5956	13	hours	hour	NNS
12350	5956	14	.	.	.
12350	5957	1	MAPLE	MAPLE	NNP
12350	5957	2	MOUSSE	MOUSSE	NNP
12350	5957	3	Whip	Whip	NNP
12350	5957	4	one	one	CD
12350	5957	5	pint	pint	NN
12350	5957	6	of	of	IN
12350	5957	7	cream	cream	NN
12350	5957	8	until	until	IN
12350	5957	9	quite	quite	RB
12350	5957	10	thick	thick	JJ
12350	5957	11	.	.	.
12350	5958	1	Break	break	VB
12350	5958	2	two	two	CD
12350	5958	3	eggs	egg	NNS
12350	5958	4	into	into	IN
12350	5958	5	another	another	DT
12350	5958	6	bowl	bowl	NN
12350	5958	7	,	,	,
12350	5958	8	beat	beat	VBN
12350	5958	9	until	until	IN
12350	5958	10	light	light	NN
12350	5958	11	and	and	CC
12350	5958	12	add	add	VB
12350	5958	13	gradually	gradually	RB
12350	5958	14	,	,	,
12350	5958	15	one	one	CD
12350	5958	16	-	-	HYPH
12350	5958	17	half	half	NN
12350	5958	18	cup	cup	NN
12350	5958	19	of	of	IN
12350	5958	20	maple	maple	NN
12350	5958	21	syrup	syrup	NN
12350	5958	22	.	.	.
12350	5959	1	When	when	WRB
12350	5959	2	the	the	DT
12350	5959	3	two	two	CD
12350	5959	4	are	be	VBP
12350	5959	5	well	well	RB
12350	5959	6	mixed	mixed	JJ
12350	5959	7	,	,	,
12350	5959	8	whip	whip	VB
12350	5959	9	them	-PRON-	PRP
12350	5959	10	gradually	gradually	RB
12350	5959	11	into	into	IN
12350	5959	12	the	the	DT
12350	5959	13	cream	cream	NN
12350	5959	14	.	.	.
12350	5960	1	Pour	pour	VB
12350	5960	2	the	the	DT
12350	5960	3	whole	whole	NN
12350	5960	4	into	into	IN
12350	5960	5	a	a	DT
12350	5960	6	freezer	freezer	NN
12350	5960	7	can	can	MD
12350	5960	8	,	,	,
12350	5960	9	without	without	IN
12350	5960	10	the	the	DT
12350	5960	11	dasher	dasher	NN
12350	5960	12	;	;	:
12350	5960	13	cover	cover	NN
12350	5960	14	;	;	:
12350	5960	15	pack	pack	NN
12350	5960	16	in	in	IN
12350	5960	17	ice	ice	NN
12350	5960	18	and	and	CC
12350	5960	19	salt	salt	NN
12350	5960	20	,	,	,
12350	5960	21	and	and	CC
12350	5960	22	let	let	VB
12350	5960	23	stand	stand	VB
12350	5960	24	for	for	IN
12350	5960	25	three	three	CD
12350	5960	26	hours	hour	NNS
12350	5960	27	.	.	.
12350	5961	1	MAPLE	MAPLE	NNP
12350	5961	2	BISQUE	BISQUE	VBD
12350	5961	3	Boil	Boil	NNP
12350	5961	4	one	one	CD
12350	5961	5	cup	cup	NN
12350	5961	6	of	of	IN
12350	5961	7	maple	maple	NN
12350	5961	8	syrup	syrup	NN
12350	5961	9	until	until	IN
12350	5961	10	quite	quite	RB
12350	5961	11	thick	thick	JJ
12350	5961	12	;	;	:
12350	5961	13	beat	beat	VBP
12350	5961	14	yolks	yolk	NNS
12350	5961	15	of	of	IN
12350	5961	16	three	three	CD
12350	5961	17	eggs	egg	NNS
12350	5961	18	;	;	:
12350	5961	19	add	add	VB
12350	5961	20	to	to	IN
12350	5961	21	syrup	syrup	NN
12350	5961	22	while	while	IN
12350	5961	23	hot	hot	JJ
12350	5961	24	,	,	,
12350	5961	25	stirring	stir	VBG
12350	5961	26	constantly	constantly	RB
12350	5961	27	until	until	IN
12350	5961	28	well	well	RB
12350	5961	29	mixed	mixed	JJ
12350	5961	30	.	.	.
12350	5962	1	Let	let	VB
12350	5962	2	cool	cool	JJ
12350	5962	3	.	.	.
12350	5963	1	Beat	beat	VB
12350	5963	2	whites	white	NNS
12350	5963	3	of	of	IN
12350	5963	4	eggs	egg	NNS
12350	5963	5	to	to	IN
12350	5963	6	a	a	DT
12350	5963	7	froth	froth	NN
12350	5963	8	.	.	.
12350	5964	1	Whip	whip	NN
12350	5964	2	one	one	CD
12350	5964	3	pint	pint	NN
12350	5964	4	of	of	IN
12350	5964	5	cream	cream	NN
12350	5964	6	,	,	,
12350	5964	7	mix	mix	VB
12350	5964	8	all	all	RB
12350	5964	9	together	together	RB
12350	5964	10	;	;	:
12350	5964	11	add	add	VB
12350	5964	12	one	one	CD
12350	5964	13	-	-	HYPH
12350	5964	14	half	half	NN
12350	5964	15	cup	cup	NN
12350	5964	16	of	of	IN
12350	5964	17	chopped	chop	VBN
12350	5964	18	nuts	nut	NNS
12350	5964	19	.	.	.
12350	5965	1	Have	have	VB
12350	5965	2	a	a	DT
12350	5965	3	pudding	pudding	JJ
12350	5965	4	-	-	HYPH
12350	5965	5	mold	mold	NN
12350	5965	6	buttered	buttered	NN
12350	5965	7	;	;	:
12350	5965	8	see	see	VB
12350	5965	9	that	that	IN
12350	5965	10	the	the	DT
12350	5965	11	edges	edge	NNS
12350	5965	12	fit	fit	VBP
12350	5965	13	close	close	RB
12350	5965	14	.	.	.
12350	5966	1	Pack	pack	VB
12350	5966	2	in	in	IN
12350	5966	3	rock	rock	NN
12350	5966	4	salt	salt	NN
12350	5966	5	and	and	CC
12350	5966	6	ice	ice	NN
12350	5966	7	four	four	CD
12350	5966	8	hours	hour	NNS
12350	5966	9	.	.	.
12350	5967	1	FROZEN	FROZEN	NNP
12350	5967	2	CREAM	CREAM	NNP
12350	5967	3	CHEESE	CHEESE	NNS
12350	5967	4	WITH	with	IN
12350	5967	5	PRESERVED	preserve	VBN
12350	5967	6	FIGS	fig	NNS
12350	5967	7	Take	take	VBP
12350	5967	8	three	three	CD
12350	5967	9	Neufchatel	Neufchatel	NNP
12350	5967	10	cheeses	cheese	NNS
12350	5967	11	.	.	.
12350	5968	1	Mash	mash	VB
12350	5968	2	the	the	DT
12350	5968	3	cheese	cheese	NN
12350	5968	4	to	to	IN
12350	5968	5	a	a	DT
12350	5968	6	smooth	smooth	JJ
12350	5968	7	paste	paste	NN
12350	5968	8	and	and	CC
12350	5968	9	add	add	VB
12350	5968	10	one	one	CD
12350	5968	11	-	-	HYPH
12350	5968	12	half	half	NN
12350	5968	13	cup	cup	NN
12350	5968	14	of	of	IN
12350	5968	15	thick	thick	JJ
12350	5968	16	cream	cream	NN
12350	5968	17	,	,	,
12350	5968	18	one	one	CD
12350	5968	19	-	-	HYPH
12350	5968	20	half	half	NN
12350	5968	21	teaspoon	teaspoon	NN
12350	5968	22	of	of	IN
12350	5968	23	salt	salt	NN
12350	5968	24	,	,	,
12350	5968	25	one	one	CD
12350	5968	26	rounding	round	VBG
12350	5968	27	teaspoon	teaspoon	NN
12350	5968	28	of	of	IN
12350	5968	29	sugar	sugar	NN
12350	5968	30	.	.	.
12350	5969	1	Place	place	NN
12350	5969	2	in	in	IN
12350	5969	3	a	a	DT
12350	5969	4	small	small	JJ
12350	5969	5	square	square	JJ
12350	5969	6	mold	mold	NN
12350	5969	7	,	,	,
12350	5969	8	bury	bury	NN
12350	5969	9	in	in	IN
12350	5969	10	salt	salt	NN
12350	5969	11	and	and	CC
12350	5969	12	ice	ice	NN
12350	5969	13	and	and	CC
12350	5969	14	let	let	VBP
12350	5969	15	stand	stand	VB
12350	5969	16	several	several	JJ
12350	5969	17	hours	hour	NNS
12350	5969	18	.	.	.
12350	5970	1	When	when	WRB
12350	5970	2	ready	ready	JJ
12350	5970	3	to	to	TO
12350	5970	4	serve	serve	VB
12350	5970	5	unmold	unmold	NN
12350	5970	6	,	,	,
12350	5970	7	cut	cut	VBN
12350	5970	8	in	in	IN
12350	5970	9	squares	square	NNS
12350	5970	10	,	,	,
12350	5970	11	place	place	VB
12350	5970	12	each	each	DT
12350	5970	13	on	on	IN
12350	5970	14	a	a	DT
12350	5970	15	lettuce	lettuce	NN
12350	5970	16	leaf	leaf	NN
12350	5970	17	,	,	,
12350	5970	18	decorate	decorate	VB
12350	5970	19	the	the	DT
12350	5970	20	centre	centre	NN
12350	5970	21	of	of	IN
12350	5970	22	the	the	DT
12350	5970	23	cheese	cheese	NN
12350	5970	24	square	square	NN
12350	5970	25	with	with	IN
12350	5970	26	a	a	DT
12350	5970	27	preserved	preserved	JJ
12350	5970	28	fig	fig	NN
12350	5970	29	and	and	CC
12350	5970	30	serve	serve	VBP
12350	5970	31	at	at	IN
12350	5970	32	once	once	RB
12350	5970	33	.	.	.
12350	5971	1	RUM	rum	NN
12350	5971	2	PUDDING	pudding	NN
12350	5971	3	Beat	beat	VBP
12350	5971	4	yolks	yolk	NNS
12350	5971	5	of	of	IN
12350	5971	6	two	two	CD
12350	5971	7	eggs	egg	NNS
12350	5971	8	with	with	IN
12350	5971	9	one	one	CD
12350	5971	10	-	-	HYPH
12350	5971	11	half	half	NN
12350	5971	12	cup	cup	NN
12350	5971	13	of	of	IN
12350	5971	14	sugar	sugar	NN
12350	5971	15	until	until	IN
12350	5971	16	light	light	NN
12350	5971	17	,	,	,
12350	5971	18	then	then	RB
12350	5971	19	add	add	VB
12350	5971	20	stiffly	stiffly	NN
12350	5971	21	-	-	HYPH
12350	5971	22	beaten	beat	VBN
12350	5971	23	whites	white	NNS
12350	5971	24	.	.	.
12350	5972	1	Flavor	flavor	NN
12350	5972	2	with	with	IN
12350	5972	3	one	one	CD
12350	5972	4	tablespoon	tablespoon	NN
12350	5972	5	of	of	IN
12350	5972	6	rum	rum	NN
12350	5972	7	.	.	.
12350	5973	1	Whip	whip	NN
12350	5973	2	one	one	CD
12350	5973	3	pint	pint	NN
12350	5973	4	of	of	IN
12350	5973	5	cream	cream	NN
12350	5973	6	very	very	RB
12350	5973	7	stiff	stiff	JJ
12350	5973	8	,	,	,
12350	5973	9	stir	stir	VBP
12350	5973	10	into	into	IN
12350	5973	11	beaten	beat	VBN
12350	5973	12	eggs	egg	NNS
12350	5973	13	.	.	.
12350	5974	1	Line	line	VB
12350	5974	2	a	a	DT
12350	5974	3	melon	melon	NN
12350	5974	4	mold	mold	NN
12350	5974	5	with	with	IN
12350	5974	6	lady	lady	NNP
12350	5974	7	fingers	finger	NNS
12350	5974	8	,	,	,
12350	5974	9	split	split	VBN
12350	5974	10	in	in	IN
12350	5974	11	half	half	NN
12350	5974	12	.	.	.
12350	5975	1	Then	then	RB
12350	5975	2	put	put	VB
12350	5975	3	a	a	DT
12350	5975	4	layer	layer	NN
12350	5975	5	of	of	IN
12350	5975	6	whipped	whip	VBN
12350	5975	7	cream	cream	NN
12350	5975	8	over	over	RP
12350	5975	9	.	.	.
12350	5976	1	Chop	Chop	NNP
12350	5976	2	one	one	CD
12350	5976	3	-	-	HYPH
12350	5976	4	half	half	NN
12350	5976	5	pound	pound	NN
12350	5976	6	of	of	IN
12350	5976	7	marron	marron	NNP
12350	5976	8	glacé	glacé	NNP
12350	5976	9	fine	fine	RB
12350	5976	10	and	and	CC
12350	5976	11	sprinkle	sprinkle	VB
12350	5976	12	some	some	DT
12350	5976	13	over	over	RP
12350	5976	14	cream	cream	NN
12350	5976	15	.	.	.
12350	5977	1	Put	put	VB
12350	5977	2	another	another	DT
12350	5977	3	layer	layer	NN
12350	5977	4	of	of	IN
12350	5977	5	lady	lady	NN
12350	5977	6	fingers	finger	NNS
12350	5977	7	,	,	,
12350	5977	8	cream	cream	NN
12350	5977	9	and	and	CC
12350	5977	10	marrons	marron	NNS
12350	5977	11	,	,	,
12350	5977	12	and	and	CC
12350	5977	13	so	so	RB
12350	5977	14	on	on	RB
12350	5977	15	until	until	IN
12350	5977	16	mold	mold	NN
12350	5977	17	is	be	VBZ
12350	5977	18	filled	fill	VBN
12350	5977	19	.	.	.
12350	5978	1	Close	close	VB
12350	5978	2	tightly	tightly	RB
12350	5978	3	,	,	,
12350	5978	4	and	and	CC
12350	5978	5	pack	pack	VB
12350	5978	6	in	in	IN
12350	5978	7	rock	rock	NN
12350	5978	8	salt	salt	NN
12350	5978	9	and	and	CC
12350	5978	10	ice	ice	NN
12350	5978	11	,	,	,
12350	5978	12	from	from	IN
12350	5978	13	three	three	CD
12350	5978	14	to	to	TO
12350	5978	15	four	four	CD
12350	5978	16	hours	hour	NNS
12350	5978	17	.	.	.
12350	5979	1	CHERRY	cherry	NN
12350	5979	2	DIPLOMATE	DIPLOMATE	NNP
12350	5979	3	Line	Line	NNP
12350	5979	4	a	a	DT
12350	5979	5	mold	mold	NN
12350	5979	6	with	with	IN
12350	5979	7	white	white	JJ
12350	5979	8	cake	cake	NN
12350	5979	9	,	,	,
12350	5979	10	thinly	thinly	RB
12350	5979	11	sliced	slice	VBN
12350	5979	12	,	,	,
12350	5979	13	which	which	WDT
12350	5979	14	you	-PRON-	PRP
12350	5979	15	have	have	VBP
12350	5979	16	previously	previously	RB
12350	5979	17	dipped	dip	VBN
12350	5979	18	in	in	IN
12350	5979	19	maraschino	maraschino	NN
12350	5979	20	or	or	CC
12350	5979	21	some	some	DT
12350	5979	22	other	other	JJ
12350	5979	23	fine	fine	JJ
12350	5979	24	brandy	brandy	NN
12350	5979	25	.	.	.
12350	5980	1	Then	then	RB
12350	5980	2	fill	fill	VB
12350	5980	3	in	in	RP
12350	5980	4	with	with	IN
12350	5980	5	plain	plain	JJ
12350	5980	6	white	white	JJ
12350	5980	7	ice	ice	NN
12350	5980	8	-	-	HYPH
12350	5980	9	cream	cream	NN
12350	5980	10	,	,	,
12350	5980	11	then	then	RB
12350	5980	12	a	a	DT
12350	5980	13	layer	layer	NN
12350	5980	14	of	of	IN
12350	5980	15	cherry	cherry	NN
12350	5980	16	ice	ice	NN
12350	5980	17	,	,	,
12350	5980	18	next	next	IN
12350	5980	19	a	a	DT
12350	5980	20	layer	layer	NN
12350	5980	21	of	of	IN
12350	5980	22	candied	candy	VBN
12350	5980	23	cherries	cherry	NNS
12350	5980	24	,	,	,
12350	5980	25	next	next	IN
12350	5980	26	a	a	DT
12350	5980	27	layer	layer	NN
12350	5980	28	of	of	IN
12350	5980	29	cherry	cherry	NN
12350	5980	30	-	-	HYPH
12350	5980	31	ice	ice	NN
12350	5980	32	then	then	RB
12350	5980	33	a	a	DT
12350	5980	34	layer	layer	NN
12350	5980	35	of	of	IN
12350	5980	36	strawberry	strawberry	NNP
12350	5980	37	ice	ice	NN
12350	5980	38	-	-	HYPH
12350	5980	39	cream	cream	NN
12350	5980	40	or	or	CC
12350	5980	41	the	the	DT
12350	5980	42	plain	plain	JJ
12350	5980	43	white	white	JJ
12350	5980	44	vanilla	vanilla	NN
12350	5980	45	.	.	.
12350	5981	1	Finish	finish	VB
12350	5981	2	it	-PRON-	PRP
12350	5981	3	up	up	RP
12350	5981	4	with	with	IN
12350	5981	5	a	a	DT
12350	5981	6	layer	layer	NN
12350	5981	7	of	of	IN
12350	5981	8	cake	cake	NN
12350	5981	9	again	again	RB
12350	5981	10	and	and	CC
12350	5981	11	be	be	VB
12350	5981	12	sure	sure	JJ
12350	5981	13	to	to	TO
12350	5981	14	dip	dip	VB
12350	5981	15	the	the	DT
12350	5981	16	cake	cake	NN
12350	5981	17	in	in	IN
12350	5981	18	maraschino	maraschino	NNP
12350	5981	19	.	.	.
12350	5982	1	Cover	cover	VB
12350	5982	2	all	all	DT
12350	5982	3	up	up	RB
12350	5982	4	tight	tight	RB
12350	5982	5	and	and	CC
12350	5982	6	pack	pack	NN
12350	5982	7	in	in	IN
12350	5982	8	ice	ice	NN
12350	5982	9	until	until	IN
12350	5982	10	wanted	want	VBN
12350	5982	11	.	.	.
12350	5983	1	NESSELRODE	NESSELRODE	NNP
12350	5983	2	PUDDING	pudding	NN
12350	5983	3	Put	put	VBP
12350	5983	4	on	on	RP
12350	5983	5	one	one	CD
12350	5983	6	-	-	HYPH
12350	5983	7	half	half	NN
12350	5983	8	pound	pound	NN
12350	5983	9	of	of	IN
12350	5983	10	shelled	shell	VBN
12350	5983	11	and	and	CC
12350	5983	12	skinned	skin	VBD
12350	5983	13	chestnuts	chestnut	NNS
12350	5983	14	in	in	IN
12350	5983	15	cold	cold	JJ
12350	5983	16	water	water	NN
12350	5983	17	,	,	,
12350	5983	18	and	and	CC
12350	5983	19	let	let	VB
12350	5983	20	them	-PRON-	PRP
12350	5983	21	boil	boil	VB
12350	5983	22	until	until	IN
12350	5983	23	very	very	RB
12350	5983	24	tender	tender	NN
12350	5983	25	,	,	,
12350	5983	26	then	then	RB
12350	5983	27	press	press	VB
12350	5983	28	them	-PRON-	PRP
12350	5983	29	through	through	IN
12350	5983	30	a	a	DT
12350	5983	31	purée	purée	NN
12350	5983	32	sieve	sieve	NN
12350	5983	33	.	.	.
12350	5984	1	Beat	beat	VB
12350	5984	2	the	the	DT
12350	5984	3	yolks	yolk	NNS
12350	5984	4	of	of	IN
12350	5984	5	five	five	CD
12350	5984	6	eggs	egg	NNS
12350	5984	7	with	with	IN
12350	5984	8	one	one	CD
12350	5984	9	-	-	HYPH
12350	5984	10	half	half	NN
12350	5984	11	pound	pound	NN
12350	5984	12	of	of	IN
12350	5984	13	sugar	sugar	NN
12350	5984	14	until	until	IN
12350	5984	15	light	light	NN
12350	5984	16	,	,	,
12350	5984	17	then	then	RB
12350	5984	18	add	add	VB
12350	5984	19	the	the	DT
12350	5984	20	mashed	mash	VBN
12350	5984	21	chestnuts	chestnut	NNS
12350	5984	22	,	,	,
12350	5984	23	then	then	RB
12350	5984	24	stir	stir	VB
12350	5984	25	in	in	IN
12350	5984	26	one	one	CD
12350	5984	27	pint	pint	NN
12350	5984	28	of	of	IN
12350	5984	29	sweet	sweet	JJ
12350	5984	30	cream	cream	NN
12350	5984	31	.	.	.
12350	5985	1	Put	put	VB
12350	5985	2	on	on	RP
12350	5985	3	to	to	TO
12350	5985	4	boil	boil	VB
12350	5985	5	in	in	IN
12350	5985	6	a	a	DT
12350	5985	7	double	double	JJ
12350	5985	8	boiler	boiler	NN
12350	5985	9	,	,	,
12350	5985	10	add	add	VB
12350	5985	11	a	a	DT
12350	5985	12	few	few	JJ
12350	5985	13	grains	grain	NNS
12350	5985	14	of	of	IN
12350	5985	15	salt	salt	NN
12350	5985	16	,	,	,
12350	5985	17	and	and	CC
12350	5985	18	stir	stir	VB
12350	5985	19	until	until	IN
12350	5985	20	the	the	DT
12350	5985	21	mixture	mixture	NN
12350	5985	22	begins	begin	VBZ
12350	5985	23	to	to	TO
12350	5985	24	boil	boil	VB
12350	5985	25	,	,	,
12350	5985	26	then	then	RB
12350	5985	27	remove	remove	VB
12350	5985	28	at	at	IN
12350	5985	29	once	once	RB
12350	5985	30	from	from	IN
12350	5985	31	fire	fire	NN
12350	5985	32	and	and	CC
12350	5985	33	set	set	VBD
12350	5985	34	aside	aside	RB
12350	5985	35	to	to	IN
12350	5985	36	cool	cool	JJ
12350	5985	37	.	.	.
12350	5986	1	In	in	IN
12350	5986	2	a	a	DT
12350	5986	3	bowl	bowl	NN
12350	5986	4	put	put	VBN
12350	5986	5	one	one	CD
12350	5986	6	-	-	HYPH
12350	5986	7	fourth	fourth	NN
12350	5986	8	pound	pound	NN
12350	5986	9	of	of	IN
12350	5986	10	crystallized	crystallized	JJ
12350	5986	11	cherries	cherry	NNS
12350	5986	12	,	,	,
12350	5986	13	cut	cut	VBN
12350	5986	14	in	in	IN
12350	5986	15	half	half	DT
12350	5986	16	;	;	:
12350	5986	17	one	one	CD
12350	5986	18	-	-	HYPH
12350	5986	19	fourth	fourth	NN
12350	5986	20	pound	pound	NN
12350	5986	21	of	of	IN
12350	5986	22	crystallized	crystallized	JJ
12350	5986	23	pineapple	pineapple	NN
12350	5986	24	cut	cut	VBD
12350	5986	25	up	up	RP
12350	5986	26	,	,	,
12350	5986	27	one	one	CD
12350	5986	28	ounce	ounce	NN
12350	5986	29	of	of	IN
12350	5986	30	citron	citron	NNP
12350	5986	31	cut	cut	VBD
12350	5986	32	fine	fine	JJ
12350	5986	33	,	,	,
12350	5986	34	one	one	CD
12350	5986	35	-	-	HYPH
12350	5986	36	fourth	fourth	NN
12350	5986	37	cup	cup	NN
12350	5986	38	of	of	IN
12350	5986	39	stoned	stone	VBN
12350	5986	40	raisins	raisin	NNS
12350	5986	41	and	and	CC
12350	5986	42	one	one	CD
12350	5986	43	-	-	HYPH
12350	5986	44	half	half	NN
12350	5986	45	cup	cup	NN
12350	5986	46	of	of	IN
12350	5986	47	maraschino	maraschino	NNP
12350	5986	48	cordial	cordial	NNP
12350	5986	49	.	.	.
12350	5987	1	Put	put	VB
12350	5987	2	the	the	DT
12350	5987	3	chestnut	chestnut	NN
12350	5987	4	cream	cream	NN
12350	5987	5	in	in	IN
12350	5987	6	a	a	DT
12350	5987	7	freezer	freezer	NN
12350	5987	8	,	,	,
12350	5987	9	freeze	freeze	VB
12350	5987	10	ten	ten	CD
12350	5987	11	minutes	minute	NNS
12350	5987	12	,	,	,
12350	5987	13	then	then	RB
12350	5987	14	add	add	VB
12350	5987	15	one	one	CD
12350	5987	16	pint	pint	NN
12350	5987	17	cream	cream	NN
12350	5987	18	that	that	WDT
12350	5987	19	has	have	VBZ
12350	5987	20	been	be	VBN
12350	5987	21	whipped	whip	VBN
12350	5987	22	stiff	stiff	JJ
12350	5987	23	with	with	IN
12350	5987	24	two	two	CD
12350	5987	25	tablespoons	tablespoon	NNS
12350	5987	26	of	of	IN
12350	5987	27	powdered	powdered	JJ
12350	5987	28	sugar	sugar	NN
12350	5987	29	,	,	,
12350	5987	30	turn	turn	VB
12350	5987	31	until	until	IN
12350	5987	32	it	-PRON-	PRP
12350	5987	33	begins	begin	VBZ
12350	5987	34	to	to	TO
12350	5987	35	get	get	VB
12350	5987	36	stiff	stiff	JJ
12350	5987	37	,	,	,
12350	5987	38	then	then	RB
12350	5987	39	add	add	VB
12350	5987	40	the	the	DT
12350	5987	41	fruits	fruit	NNS
12350	5987	42	and	and	CC
12350	5987	43	turn	turn	VB
12350	5987	44	awhile	awhile	RB
12350	5987	45	longer	long	RBR
12350	5987	46	.	.	.
12350	5988	1	Pack	pack	VB
12350	5988	2	in	in	IN
12350	5988	3	a	a	DT
12350	5988	4	pudding	pudding	JJ
12350	5988	5	-	-	HYPH
12350	5988	6	mold	mold	NN
12350	5988	7	in	in	IN
12350	5988	8	rock	rock	NN
12350	5988	9	salt	salt	NN
12350	5988	10	and	and	CC
12350	5988	11	ice	ice	NN
12350	5988	12	two	two	CD
12350	5988	13	hours	hour	NNS
12350	5988	14	.	.	.
12350	5989	1	CANNED	CANNED	NNP
12350	5989	2	FRUIT	FRUIT	NNP
12350	5989	3	FROZEN	FROZEN	NNP
12350	5989	4	Without	without	IN
12350	5989	5	opening	opening	NN
12350	5989	6	,	,	,
12350	5989	7	pack	pack	VB
12350	5989	8	a	a	DT
12350	5989	9	can	can	NN
12350	5989	10	of	of	IN
12350	5989	11	pears	pear	NNS
12350	5989	12	in	in	IN
12350	5989	13	ice	ice	NN
12350	5989	14	and	and	CC
12350	5989	15	salt	salt	NN
12350	5989	16	,	,	,
12350	5989	17	as	as	IN
12350	5989	18	for	for	IN
12350	5989	19	ice	ice	NN
12350	5989	20	-	-	HYPH
12350	5989	21	cream	cream	NN
12350	5989	22	.	.	.
12350	5990	1	Let	let	VB
12350	5990	2	it	-PRON-	PRP
12350	5990	3	remain	remain	VB
12350	5990	4	for	for	IN
12350	5990	5	three	three	CD
12350	5990	6	or	or	CC
12350	5990	7	four	four	CD
12350	5990	8	hours	hour	NNS
12350	5990	9	.	.	.
12350	5991	1	When	when	WRB
12350	5991	2	taken	take	VBN
12350	5991	3	out	out	RP
12350	5991	4	,	,	,
12350	5991	5	cut	cut	VBN
12350	5991	6	the	the	DT
12350	5991	7	can	can	MD
12350	5991	8	open	open	VB
12350	5991	9	around	around	IN
12350	5991	10	the	the	DT
12350	5991	11	middle	middle	NN
12350	5991	12	.	.	.
12350	5992	1	If	if	IN
12350	5992	2	frozen	frozen	JJ
12350	5992	3	very	very	RB
12350	5992	4	hard	hard	RB
12350	5992	5	,	,	,
12350	5992	6	wrap	wrap	VB
12350	5992	7	around	around	RP
12350	5992	8	with	with	IN
12350	5992	9	a	a	DT
12350	5992	10	towel	towel	NN
12350	5992	11	dipped	dip	VBN
12350	5992	12	in	in	IN
12350	5992	13	hot	hot	JJ
12350	5992	14	water	water	NN
12350	5992	15	;	;	:
12350	5992	16	the	the	DT
12350	5992	17	contents	content	NNS
12350	5992	18	can	can	MD
12350	5992	19	then	then	RB
12350	5992	20	be	be	VB
12350	5992	21	clipped	clip	VBN
12350	5992	22	out	out	RP
12350	5992	23	in	in	IN
12350	5992	24	perfect	perfect	JJ
12350	5992	25	rounds	round	NNS
12350	5992	26	.	.	.
12350	5993	1	Cut	cut	VB
12350	5993	2	into	into	IN
12350	5993	3	slices	slice	NNS
12350	5993	4	and	and	CC
12350	5993	5	serve	serve	VB
12350	5993	6	with	with	IN
12350	5993	7	a	a	DT
12350	5993	8	spoonful	spoonful	NN
12350	5993	9	of	of	IN
12350	5993	10	whipped	whip	VBN
12350	5993	11	cream	cream	NN
12350	5993	12	on	on	IN
12350	5993	13	each	each	DT
12350	5993	14	slice	slice	NN
12350	5993	15	.	.	.
12350	5994	1	This	this	DT
12350	5994	2	will	will	MD
12350	5994	3	serve	serve	VB
12350	5994	4	six	six	CD
12350	5994	5	or	or	CC
12350	5994	6	eight	eight	CD
12350	5994	7	persons	person	NNS
12350	5994	8	.	.	.
12350	5995	1	Canned	canned	JJ
12350	5995	2	peaches	peach	NNS
12350	5995	3	may	may	MD
12350	5995	4	be	be	VB
12350	5995	5	used	use	VBN
12350	5995	6	if	if	IN
12350	5995	7	desired	desire	VBN
12350	5995	8	.	.	.
12350	5996	1	PETER	PETER	NNP
12350	5996	2	PAN	PAN	NNP
12350	5996	3	DESSERT	DESSERT	NNP
12350	5996	4	Cut	Cut	NNP
12350	5996	5	a	a	DT
12350	5996	6	banana	banana	NN
12350	5996	7	in	in	IN
12350	5996	8	four	four	CD
12350	5996	9	strips	strip	NNS
12350	5996	10	,	,	,
12350	5996	11	cross	cross	VB
12350	5996	12	two	two	CD
12350	5996	13	over	over	IN
12350	5996	14	two	two	CD
12350	5996	15	in	in	IN
12350	5996	16	basket	basket	NN
12350	5996	17	-	-	HYPH
12350	5996	18	shape	shape	NN
12350	5996	19	,	,	,
12350	5996	20	fill	fill	NN
12350	5996	21	centre	centre	NNP
12350	5996	22	square	square	NNP
12350	5996	23	with	with	IN
12350	5996	24	a	a	DT
12350	5996	25	tablespoon	tablespoon	NN
12350	5996	26	of	of	IN
12350	5996	27	ice	ice	NN
12350	5996	28	-	-	HYPH
12350	5996	29	cream	cream	NN
12350	5996	30	and	and	CC
12350	5996	31	sprinkle	sprinkle	VB
12350	5996	32	over	over	IN
12350	5996	33	all	all	PDT
12350	5996	34	some	some	DT
12350	5996	35	chopped	chop	VBN
12350	5996	36	walnuts	walnut	NNS
12350	5996	37	,	,	,
12350	5996	38	pistachio	pistachio	NNP
12350	5996	39	nuts	nut	NNS
12350	5996	40	and	and	CC
12350	5996	41	marshmallows	marshmallow	NNS
12350	5996	42	,	,	,
12350	5996	43	cut	cut	VBN
12350	5996	44	in	in	IN
12350	5996	45	strips	strip	NNS
12350	5996	46	.	.	.
12350	5997	1	FRUIT	FRUIT	JJS
12350	5997	2	SHERBETS	SHERBETS	NNP
12350	5997	3	There	there	EX
12350	5997	4	is	be	VBZ
12350	5997	5	no	no	DT
12350	5997	6	form	form	NN
12350	5997	7	in	in	IN
12350	5997	8	which	which	WDT
12350	5997	9	ices	ice	NNS
12350	5997	10	are	be	VBP
12350	5997	11	more	more	RBR
12350	5997	12	palatable	palatable	JJ
12350	5997	13	or	or	CC
12350	5997	14	healthful	healthful	JJ
12350	5997	15	than	than	IN
12350	5997	16	in	in	IN
12350	5997	17	the	the	DT
12350	5997	18	form	form	NN
12350	5997	19	of	of	IN
12350	5997	20	sherbet	sherbet	NN
12350	5997	21	.	.	.
12350	5998	1	This	this	DT
12350	5998	2	is	be	VBZ
12350	5998	3	made	make	VBN
12350	5998	4	of	of	IN
12350	5998	5	fruit	fruit	NN
12350	5998	6	juice	juice	NN
12350	5998	7	,	,	,
12350	5998	8	sugar	sugar	NN
12350	5998	9	and	and	CC
12350	5998	10	water	water	NN
12350	5998	11	.	.	.
12350	5999	1	The	the	DT
12350	5999	2	simplest	simple	JJS
12350	5999	3	sherbet	sherbet	NN
12350	5999	4	is	be	VBZ
12350	5999	5	made	make	VBN
12350	5999	6	by	by	IN
12350	5999	7	mixing	mix	VBG
12350	5999	8	the	the	DT
12350	5999	9	sugar	sugar	NN
12350	5999	10	,	,	,
12350	5999	11	water	water	NN
12350	5999	12	and	and	CC
12350	5999	13	fruit	fruit	NN
12350	5999	14	juice	juice	NN
12350	5999	15	together	together	RB
12350	5999	16	.	.	.
12350	6000	1	A	a	DT
12350	6000	2	richer	rich	JJR
12350	6000	3	and	and	CC
12350	6000	4	smoother	smoother	NN
12350	6000	5	ice	ice	NN
12350	6000	6	is	be	VBZ
12350	6000	7	obtained	obtain	VBN
12350	6000	8	by	by	IN
12350	6000	9	boiling	boil	VBG
12350	6000	10	the	the	DT
12350	6000	11	sugar	sugar	NN
12350	6000	12	and	and	CC
12350	6000	13	water	water	NN
12350	6000	14	together	together	RB
12350	6000	15	,	,	,
12350	6000	16	then	then	RB
12350	6000	17	adding	add	VBG
12350	6000	18	the	the	DT
12350	6000	19	fruit	fruit	NN
12350	6000	20	juice	juice	NN
12350	6000	21	,	,	,
12350	6000	22	and	and	CC
12350	6000	23	when	when	WRB
12350	6000	24	the	the	DT
12350	6000	25	mixture	mixture	NN
12350	6000	26	is	be	VBZ
12350	6000	27	cool	cool	JJ
12350	6000	28	,	,	,
12350	6000	29	freezing	freeze	VBG
12350	6000	30	it	-PRON-	PRP
12350	6000	31	.	.	.
12350	6001	1	It	-PRON-	PRP
12350	6001	2	takes	take	VBZ
12350	6001	3	nearly	nearly	RB
12350	6001	4	twice	twice	RB
12350	6001	5	as	as	RB
12350	6001	6	long	long	JJ
12350	6001	7	to	to	TO
12350	6001	8	freeze	freeze	VB
12350	6001	9	the	the	DT
12350	6001	10	preparation	preparation	NN
12350	6001	11	made	make	VBN
12350	6001	12	in	in	IN
12350	6001	13	this	this	DT
12350	6001	14	way	way	NN
12350	6001	15	as	as	IN
12350	6001	16	when	when	WRB
12350	6001	17	made	make	VBN
12350	6001	18	with	with	IN
12350	6001	19	the	the	DT
12350	6001	20	uncooked	uncooked	JJ
12350	6001	21	mixture	mixture	NN
12350	6001	22	.	.	.
12350	6002	1	Sherbets	sherbet	NNS
12350	6002	2	are	be	VBP
12350	6002	3	usually	usually	RB
12350	6002	4	served	serve	VBN
12350	6002	5	at	at	IN
12350	6002	6	the	the	DT
12350	6002	7	end	end	NN
12350	6002	8	of	of	IN
12350	6002	9	a	a	DT
12350	6002	10	dinner	dinner	NN
12350	6002	11	,	,	,
12350	6002	12	but	but	CC
12350	6002	13	they	-PRON-	PRP
12350	6002	14	are	be	VBP
12350	6002	15	sometimes	sometimes	RB
12350	6002	16	served	serve	VBN
12350	6002	17	before	before	IN
12350	6002	18	the	the	DT
12350	6002	19	roast	roast	NN
12350	6002	20	.	.	.
12350	6003	1	APRICOT	APRICOT	NNP
12350	6003	2	ICE	ICE	NNP
12350	6003	3	Pare	Pare	NNP
12350	6003	4	and	and	CC
12350	6003	5	grate	grate	VB
12350	6003	6	one	one	CD
12350	6003	7	dozen	dozen	NN
12350	6003	8	apricots	apricot	NNS
12350	6003	9	,	,	,
12350	6003	10	and	and	CC
12350	6003	11	blanch	blanch	VB
12350	6003	12	a	a	DT
12350	6003	13	few	few	JJ
12350	6003	14	of	of	IN
12350	6003	15	the	the	DT
12350	6003	16	kernels	kernel	NNS
12350	6003	17	.	.	.
12350	6004	1	Then	then	RB
12350	6004	2	pound	pound	VB
12350	6004	3	them	-PRON-	PRP
12350	6004	4	and	and	CC
12350	6004	5	add	add	VB
12350	6004	6	to	to	IN
12350	6004	7	the	the	DT
12350	6004	8	grated	grate	VBN
12350	6004	9	fruit	fruit	NN
12350	6004	10	.	.	.
12350	6005	1	Pour	pour	VB
12350	6005	2	a	a	DT
12350	6005	3	pint	pint	NN
12350	6005	4	of	of	IN
12350	6005	5	water	water	NN
12350	6005	6	over	over	IN
12350	6005	7	them	-PRON-	PRP
12350	6005	8	,	,	,
12350	6005	9	adding	add	VBG
12350	6005	10	the	the	DT
12350	6005	11	juice	juice	NN
12350	6005	12	of	of	IN
12350	6005	13	a	a	DT
12350	6005	14	lemon	lemon	NN
12350	6005	15	also	also	RB
12350	6005	16	.	.	.
12350	6006	1	Let	let	VB
12350	6006	2	them	-PRON-	PRP
12350	6006	3	stand	stand	VB
12350	6006	4	for	for	IN
12350	6006	5	an	an	DT
12350	6006	6	hour	hour	NN
12350	6006	7	and	and	CC
12350	6006	8	strain	strain	VB
12350	6006	9	,	,	,
12350	6006	10	adding	add	VBG
12350	6006	11	one	one	CD
12350	6006	12	-	-	HYPH
12350	6006	13	half	half	NN
12350	6006	14	pound	pound	NN
12350	6006	15	of	of	IN
12350	6006	16	sugar	sugar	NN
12350	6006	17	just	just	RB
12350	6006	18	before	before	IN
12350	6006	19	freezing	freeze	VBG
12350	6006	20	.	.	.
12350	6007	1	LEMON	LEMON	NNP
12350	6007	2	ICE	ice	NN
12350	6007	3	Take	take	VBP
12350	6007	4	six	six	CD
12350	6007	5	large	large	JJ
12350	6007	6	,	,	,
12350	6007	7	juicy	juicy	JJ
12350	6007	8	lemons	lemon	NNS
12350	6007	9	and	and	CC
12350	6007	10	grate	grate	VB
12350	6007	11	peel	peel	NN
12350	6007	12	of	of	IN
12350	6007	13	three	three	CD
12350	6007	14	lemons	lemon	NNS
12350	6007	15	;	;	:
12350	6007	16	two	two	CD
12350	6007	17	oranges	orange	NNS
12350	6007	18	,	,	,
12350	6007	19	juice	juice	NN
12350	6007	20	of	of	IN
12350	6007	21	both	both	DT
12350	6007	22	,	,	,
12350	6007	23	and	and	CC
12350	6007	24	peel	peel	NN
12350	6007	25	of	of	IN
12350	6007	26	one	one	CD
12350	6007	27	;	;	:
12350	6007	28	squeeze	squeeze	VB
12350	6007	29	out	out	RP
12350	6007	30	every	every	DT
12350	6007	31	drop	drop	NN
12350	6007	32	of	of	IN
12350	6007	33	juice	juice	NN
12350	6007	34	and	and	CC
12350	6007	35	steep	steep	VB
12350	6007	36	the	the	DT
12350	6007	37	grated	grate	VBN
12350	6007	38	peel	peel	NN
12350	6007	39	of	of	IN
12350	6007	40	lemon	lemon	NN
12350	6007	41	and	and	CC
12350	6007	42	orange	orange	NN
12350	6007	43	in	in	IN
12350	6007	44	juice	juice	NN
12350	6007	45	for	for	IN
12350	6007	46	an	an	DT
12350	6007	47	hour	hour	NN
12350	6007	48	.	.	.
12350	6008	1	Strain	strain	VB
12350	6008	2	and	and	CC
12350	6008	3	mix	mix	VB
12350	6008	4	in	in	IN
12350	6008	5	one	one	CD
12350	6008	6	pint	pint	NN
12350	6008	7	of	of	IN
12350	6008	8	sugar	sugar	NN
12350	6008	9	.	.	.
12350	6009	1	Stir	stir	VB
12350	6009	2	until	until	IN
12350	6009	3	dissolved	dissolved	JJ
12350	6009	4	and	and	CC
12350	6009	5	freeze	freeze	VBP
12350	6009	6	.	.	.
12350	6010	1	LEMON	LEMON	NNS
12350	6010	2	GINGER	ginger	NN
12350	6010	3	SHERBET	SHERBET	NNP
12350	6010	4	Shave	shave	VB
12350	6010	5	very	very	RB
12350	6010	6	thin	thin	JJ
12350	6010	7	bits	bit	NNS
12350	6010	8	of	of	IN
12350	6010	9	the	the	DT
12350	6010	10	yellow	yellow	JJ
12350	6010	11	peel	peel	NN
12350	6010	12	from	from	IN
12350	6010	13	two	two	CD
12350	6010	14	lemons	lemon	NNS
12350	6010	15	,	,	,
12350	6010	16	being	be	VBG
12350	6010	17	careful	careful	JJ
12350	6010	18	not	not	RB
12350	6010	19	to	to	TO
12350	6010	20	get	get	VB
12350	6010	21	any	any	DT
12350	6010	22	of	of	IN
12350	6010	23	the	the	DT
12350	6010	24	white	white	NNP
12350	6010	25	.	.	.
12350	6011	1	Cut	cut	VB
12350	6011	2	eight	eight	CD
12350	6011	3	lemons	lemon	NNS
12350	6011	4	(	(	-LRB-
12350	6011	5	using	use	VBG
12350	6011	6	the	the	DT
12350	6011	7	first	first	JJ
12350	6011	8	two	two	CD
12350	6011	9	)	)	-RRB-
12350	6011	10	into	into	IN
12350	6011	11	halves	half	NNS
12350	6011	12	,	,	,
12350	6011	13	extract	extract	NN
12350	6011	14	seeds	seed	NNS
12350	6011	15	and	and	CC
12350	6011	16	press	press	VB
12350	6011	17	out	out	RP
12350	6011	18	the	the	DT
12350	6011	19	juice	juice	NN
12350	6011	20	.	.	.
12350	6012	1	Cut	cut	VB
12350	6012	2	one	one	CD
12350	6012	3	-	-	HYPH
12350	6012	4	fourth	fourth	NN
12350	6012	5	pound	pound	NN
12350	6012	6	of	of	IN
12350	6012	7	ginger	ginger	NN
12350	6012	8	in	in	IN
12350	6012	9	strips	strip	NNS
12350	6012	10	.	.	.
12350	6013	1	Boil	boil	VB
12350	6013	2	until	until	IN
12350	6013	3	clear	clear	JJ
12350	6013	4	,	,	,
12350	6013	5	four	four	CD
12350	6013	6	cups	cup	NNS
12350	6013	7	of	of	IN
12350	6013	8	sugar	sugar	NN
12350	6013	9	,	,	,
12350	6013	10	two	two	CD
12350	6013	11	quarts	quart	NNS
12350	6013	12	of	of	IN
12350	6013	13	boiling	boiling	NN
12350	6013	14	water	water	NN
12350	6013	15	,	,	,
12350	6013	16	ginger	ginger	NN
12350	6013	17	and	and	CC
12350	6013	18	shaved	shave	VBN
12350	6013	19	lemon	lemon	NN
12350	6013	20	peel	peel	NN
12350	6013	21	.	.	.
12350	6014	1	Add	add	VB
12350	6014	2	lemon	lemon	NN
12350	6014	3	juice	juice	NN
12350	6014	4	and	and	CC
12350	6014	5	strain	strain	VB
12350	6014	6	through	through	IN
12350	6014	7	a	a	DT
12350	6014	8	cheese	cheese	NN
12350	6014	9	-	-	HYPH
12350	6014	10	cloth	cloth	NN
12350	6014	11	.	.	.
12350	6015	1	Freeze	freeze	VB
12350	6015	2	until	until	IN
12350	6015	3	thick	thick	JJ
12350	6015	4	and	and	CC
12350	6015	5	add	add	VB
12350	6015	6	the	the	DT
12350	6015	7	stiff	stiff	RB
12350	6015	8	-	-	HYPH
12350	6015	9	beaten	beat	VBN
12350	6015	10	whites	white	NNS
12350	6015	11	of	of	IN
12350	6015	12	two	two	CD
12350	6015	13	eggs	egg	NNS
12350	6015	14	.	.	.
12350	6016	1	Mix	mix	VB
12350	6016	2	well	well	RB
12350	6016	3	;	;	:
12350	6016	4	finish	finish	NN
12350	6016	5	freezing	freezing	NN
12350	6016	6	,	,	,
12350	6016	7	and	and	CC
12350	6016	8	pack	pack	NN
12350	6016	9	.	.	.
12350	6017	1	ORANGE	ORANGE	NNP
12350	6017	2	ICE	ICE	NNP
12350	6017	3	Make	make	VBP
12350	6017	4	a	a	DT
12350	6017	5	syrup	syrup	NN
12350	6017	6	of	of	IN
12350	6017	7	two	two	CD
12350	6017	8	cups	cup	NNS
12350	6017	9	of	of	IN
12350	6017	10	sugar	sugar	NN
12350	6017	11	and	and	CC
12350	6017	12	four	four	CD
12350	6017	13	cups	cup	NNS
12350	6017	14	of	of	IN
12350	6017	15	water	water	NN
12350	6017	16	.	.	.
12350	6018	1	Boil	Boil	NNP
12350	6018	2	fifteen	fifteen	CD
12350	6018	3	minutes	minute	NNS
12350	6018	4	and	and	CC
12350	6018	5	add	add	VB
12350	6018	6	two	two	CD
12350	6018	7	cups	cup	NNS
12350	6018	8	of	of	IN
12350	6018	9	orange	orange	NNP
12350	6018	10	juice	juice	NN
12350	6018	11	,	,	,
12350	6018	12	one	one	CD
12350	6018	13	-	-	HYPH
12350	6018	14	half	half	NN
12350	6018	15	cup	cup	NN
12350	6018	16	of	of	IN
12350	6018	17	lemon	lemon	NN
12350	6018	18	juice	juice	NN
12350	6018	19	and	and	CC
12350	6018	20	the	the	DT
12350	6018	21	grated	grate	VBN
12350	6018	22	rind	rind	NN
12350	6018	23	of	of	IN
12350	6018	24	one	one	CD
12350	6018	25	orange	orange	NN
12350	6018	26	and	and	CC
12350	6018	27	one	one	CD
12350	6018	28	lemon	lemon	NN
12350	6018	29	.	.	.
12350	6019	1	Freeze	freeze	VB
12350	6019	2	and	and	CC
12350	6019	3	serve	serve	VB
12350	6019	4	in	in	IN
12350	6019	5	glasses	glass	NNS
12350	6019	6	.	.	.
12350	6020	1	PINEAPPLE	PINEAPPLE	NNP
12350	6020	2	ICE	ICE	NNP
12350	6020	3	Make	make	VBP
12350	6020	4	a	a	DT
12350	6020	5	syrup	syrup	NN
12350	6020	6	of	of	IN
12350	6020	7	four	four	CD
12350	6020	8	cups	cup	NNS
12350	6020	9	of	of	IN
12350	6020	10	water	water	NN
12350	6020	11	,	,	,
12350	6020	12	two	two	CD
12350	6020	13	cups	cup	NNS
12350	6020	14	of	of	IN
12350	6020	15	sugar	sugar	NN
12350	6020	16	and	and	CC
12350	6020	17	boil	boil	VB
12350	6020	18	fifteen	fifteen	CD
12350	6020	19	minutes	minute	NNS
12350	6020	20	.	.	.
12350	6021	1	Add	add	VB
12350	6021	2	one	one	PRP
12350	6021	3	can	can	MD
12350	6021	4	grated	grate	VBN
12350	6021	5	pineapple	pineapple	NN
12350	6021	6	and	and	CC
12350	6021	7	juice	juice	NN
12350	6021	8	of	of	IN
12350	6021	9	six	six	CD
12350	6021	10	lemons	lemon	NNS
12350	6021	11	.	.	.
12350	6022	1	Cool	cool	UH
12350	6022	2	and	and	CC
12350	6022	3	add	add	VB
12350	6022	4	four	four	CD
12350	6022	5	cups	cup	NNS
12350	6022	6	of	of	IN
12350	6022	7	ice	ice	NN
12350	6022	8	-	-	HYPH
12350	6022	9	water	water	NN
12350	6022	10	.	.	.
12350	6023	1	Freeze	freeze	VB
12350	6023	2	until	until	IN
12350	6023	3	mushy	mushy	NN
12350	6023	4	,	,	,
12350	6023	5	using	use	VBG
12350	6023	6	half	half	NN
12350	6023	7	ice	ice	NN
12350	6023	8	and	and	CC
12350	6023	9	half	half	NN
12350	6023	10	salt	salt	NN
12350	6023	11	.	.	.
12350	6024	1	PUNCH	PUNCH	NNP
12350	6024	2	ICES	ice	NNS
12350	6024	3	To	to	IN
12350	6024	4	the	the	DT
12350	6024	5	juice	juice	NN
12350	6024	6	of	of	IN
12350	6024	7	two	two	CD
12350	6024	8	lemons	lemon	NNS
12350	6024	9	take	take	VBP
12350	6024	10	three	three	CD
12350	6024	11	-	-	HYPH
12350	6024	12	quarters	quarter	NNS
12350	6024	13	of	of	IN
12350	6024	14	a	a	DT
12350	6024	15	pound	pound	NN
12350	6024	16	of	of	IN
12350	6024	17	loaf	loaf	NN
12350	6024	18	sugar	sugar	NN
12350	6024	19	,	,	,
12350	6024	20	two	two	CD
12350	6024	21	or	or	CC
12350	6024	22	three	three	CD
12350	6024	23	tablespoons	tablespoon	NNS
12350	6024	24	of	of	IN
12350	6024	25	rum	rum	NN
12350	6024	26	and	and	CC
12350	6024	27	one	one	CD
12350	6024	28	pint	pint	NN
12350	6024	29	of	of	IN
12350	6024	30	water	water	NN
12350	6024	31	.	.	.
12350	6025	1	Rub	rub	VB
12350	6025	2	the	the	DT
12350	6025	3	rind	rind	NN
12350	6025	4	of	of	IN
12350	6025	5	the	the	DT
12350	6025	6	lemons	lemon	NNS
12350	6025	7	onto	onto	IN
12350	6025	8	the	the	DT
12350	6025	9	sugar	sugar	NN
12350	6025	10	,	,	,
12350	6025	11	then	then	RB
12350	6025	12	boil	boil	VB
12350	6025	13	the	the	DT
12350	6025	14	sugar	sugar	NN
12350	6025	15	and	and	CC
12350	6025	16	water	water	NN
12350	6025	17	together	together	RB
12350	6025	18	for	for	IN
12350	6025	19	fifteen	fifteen	CD
12350	6025	20	minutes	minute	NNS
12350	6025	21	,	,	,
12350	6025	22	add	add	VB
12350	6025	23	the	the	DT
12350	6025	24	lemon	lemon	NN
12350	6025	25	juice	juice	NN
12350	6025	26	and	and	CC
12350	6025	27	rum	rum	NN
12350	6025	28	,	,	,
12350	6025	29	mix	mix	VB
12350	6025	30	well	well	RB
12350	6025	31	,	,	,
12350	6025	32	strain	strain	VB
12350	6025	33	,	,	,
12350	6025	34	and	and	CC
12350	6025	35	set	set	VBD
12350	6025	36	aside	aside	RB
12350	6025	37	to	to	IN
12350	6025	38	cool	cool	JJ
12350	6025	39	.	.	.
12350	6026	1	Then	then	RB
12350	6026	2	put	put	VB
12350	6026	3	the	the	DT
12350	6026	4	mixture	mixture	NN
12350	6026	5	into	into	IN
12350	6026	6	the	the	DT
12350	6026	7	freezing	freezing	NN
12350	6026	8	can	can	MD
12350	6026	9	and	and	CC
12350	6026	10	freeze	freeze	VB
12350	6026	11	till	till	IN
12350	6026	12	set	set	NN
12350	6026	13	.	.	.
12350	6027	1	RASPBERRY	RASPBERRY	NNP
12350	6027	2	ICE	ICE	NNP
12350	6027	3	Make	make	VBP
12350	6027	4	a	a	DT
12350	6027	5	strong	strong	JJ
12350	6027	6	lemonade	lemonade	NN
12350	6027	7	,	,	,
12350	6027	8	add	add	VB
12350	6027	9	raspberry	raspberry	NN
12350	6027	10	juice	juice	NN
12350	6027	11	to	to	TO
12350	6027	12	taste	taste	VB
12350	6027	13	,	,	,
12350	6027	14	and	and	CC
12350	6027	15	some	some	DT
12350	6027	16	grated	grate	VBN
12350	6027	17	pineapple	pineapple	NN
12350	6027	18	.	.	.
12350	6028	1	Put	put	VB
12350	6028	2	into	into	IN
12350	6028	3	freezer	freezer	NN
12350	6028	4	and	and	CC
12350	6028	5	turn	turn	VB
12350	6028	6	like	like	IN
12350	6028	7	ice	ice	NN
12350	6028	8	cream	cream	NN
12350	6028	9	and	and	CC
12350	6028	10	pack	pack	NN
12350	6028	11	,	,	,
12350	6028	12	and	and	CC
12350	6028	13	let	let	VB
12350	6028	14	stand	stand	VB
12350	6028	15	five	five	CD
12350	6028	16	hours	hour	NNS
12350	6028	17	.	.	.
12350	6029	1	WATERMELON	watermelon	JJ
12350	6029	2	SHERBET	SHERBET	NNP
12350	6029	3	Take	take	VBP
12350	6029	4	good	good	JJ
12350	6029	5	,	,	,
12350	6029	6	pale	pale	JJ
12350	6029	7	sherry	sherry	NN
12350	6029	8	and	and	CC
12350	6029	9	boil	boil	VB
12350	6029	10	down	down	RP
12350	6029	11	to	to	IN
12350	6029	12	quite	quite	PDT
12350	6029	13	a	a	DT
12350	6029	14	thick	thick	JJ
12350	6029	15	syrup	syrup	NN
12350	6029	16	,	,	,
12350	6029	17	with	with	IN
12350	6029	18	loaf	loaf	NN
12350	6029	19	sugar	sugar	NN
12350	6029	20	;	;	:
12350	6029	21	and	and	CC
12350	6029	22	then	then	RB
12350	6029	23	allow	allow	VB
12350	6029	24	to	to	TO
12350	6029	25	cool	cool	JJ
12350	6029	26	.	.	.
12350	6030	1	When	when	WRB
12350	6030	2	cold	cold	JJ
12350	6030	3	mix	mix	NN
12350	6030	4	with	with	IN
12350	6030	5	the	the	DT
12350	6030	6	chopped	chop	VBN
12350	6030	7	meat	meat	NN
12350	6030	8	of	of	IN
12350	6030	9	a	a	DT
12350	6030	10	very	very	RB
12350	6030	11	fine	fine	JJ
12350	6030	12	,	,	,
12350	6030	13	sweet	sweet	JJ
12350	6030	14	melon	melon	NN
12350	6030	15	,	,	,
12350	6030	16	use	use	VB
12350	6030	17	only	only	RB
12350	6030	18	the	the	DT
12350	6030	19	heart	heart	NN
12350	6030	20	of	of	IN
12350	6030	21	the	the	DT
12350	6030	22	soft	soft	JJ
12350	6030	23	red	red	JJ
12350	6030	24	part	part	NN
12350	6030	25	,	,	,
12350	6030	26	not	not	RB
12350	6030	27	any	any	DT
12350	6030	28	near	near	IN
12350	6030	29	the	the	DT
12350	6030	30	white	white	NNP
12350	6030	31	rind	rind	NN
12350	6030	32	.	.	.
12350	6031	1	Freeze	freeze	VB
12350	6031	2	in	in	IN
12350	6031	3	a	a	DT
12350	6031	4	freezer	freezer	NN
12350	6031	5	as	as	IN
12350	6031	6	you	-PRON-	PRP
12350	6031	7	would	would	MD
12350	6031	8	ice	ice	VB
12350	6031	9	,	,	,
12350	6031	10	but	but	CC
12350	6031	11	do	do	VBP
12350	6031	12	not	not	RB
12350	6031	13	allow	allow	VB
12350	6031	14	it	-PRON-	PRP
12350	6031	15	to	to	TO
12350	6031	16	get	get	VB
12350	6031	17	too	too	RB
12350	6031	18	hard	hard	JJ
12350	6031	19	.	.	.
12350	6032	1	Serve	serve	VB
12350	6032	2	in	in	IN
12350	6032	3	glasses	glass	NNS
12350	6032	4	.	.	.
12350	6033	1	You	-PRON-	PRP
12350	6033	2	may	may	MD
12350	6033	3	use	use	VB
12350	6033	4	claret	claret	NN
12350	6033	5	instead	instead	RB
12350	6033	6	of	of	IN
12350	6033	7	the	the	DT
12350	6033	8	sherry	sherry	NN
12350	6033	9	.	.	.
12350	6034	1	If	if	IN
12350	6034	2	you	-PRON-	PRP
12350	6034	3	do	do	VBP
12350	6034	4	,	,	,
12350	6034	5	spice	spice	VB
12350	6034	6	it	-PRON-	PRP
12350	6034	7	while	while	IN
12350	6034	8	boiling	boil	VBG
12350	6034	9	with	with	IN
12350	6034	10	whole	whole	JJ
12350	6034	11	spices	spice	NNS
12350	6034	12	,	,	,
12350	6034	13	such	such	JJ
12350	6034	14	as	as	IN
12350	6034	15	cloves	clove	NNS
12350	6034	16	and	and	CC
12350	6034	17	cinnamon	cinnamon	NN
12350	6034	18	.	.	.
12350	6035	1	Strain	strain	VB
12350	6035	2	before	before	IN
12350	6035	3	adding	add	VBG
12350	6035	4	to	to	IN
12350	6035	5	the	the	DT
12350	6035	6	melon	melon	NN
12350	6035	7	.	.	.
12350	6036	1	CAFÉ	CAFÉ	NNP
12350	6036	2	À	À	NNP
12350	6036	3	LA	LA	NNP
12350	6036	4	GLACÉ	GLACÉ	NNP
12350	6036	5	Take	take	VBP
12350	6036	6	five	five	CD
12350	6036	7	tablespoons	tablespoon	NNS
12350	6036	8	of	of	IN
12350	6036	9	fresh	fresh	JJ
12350	6036	10	-	-	HYPH
12350	6036	11	roasted	roasted	JJ
12350	6036	12	and	and	CC
12350	6036	13	ground	ground	NN
12350	6036	14	coffee	coffee	NN
12350	6036	15	.	.	.
12350	6037	1	Pour	pour	VB
12350	6037	2	four	four	CD
12350	6037	3	cups	cup	NNS
12350	6037	4	of	of	IN
12350	6037	5	boiling	boil	VBG
12350	6037	6	water	water	NN
12350	6037	7	over	over	IN
12350	6037	8	it	-PRON-	PRP
12350	6037	9	;	;	:
12350	6037	10	cover	cover	VB
12350	6037	11	quickly	quickly	RB
12350	6037	12	and	and	CC
12350	6037	13	put	put	VBN
12350	6037	14	on	on	IN
12350	6037	15	the	the	DT
12350	6037	16	back	back	NN
12350	6037	17	of	of	IN
12350	6037	18	the	the	DT
12350	6037	19	stove	stove	NN
12350	6037	20	,	,	,
12350	6037	21	and	and	CC
12350	6037	22	add	add	VB
12350	6037	23	one	one	CD
12350	6037	24	-	-	HYPH
12350	6037	25	half	half	NN
12350	6037	26	pound	pound	NN
12350	6037	27	of	of	IN
12350	6037	28	sugar	sugar	NN
12350	6037	29	.	.	.
12350	6038	1	When	when	WRB
12350	6038	2	cold	cold	JJ
12350	6038	3	,	,	,
12350	6038	4	press	press	VBP
12350	6038	5	through	through	IN
12350	6038	6	a	a	DT
12350	6038	7	sieve	sieve	NN
12350	6038	8	,	,	,
12350	6038	9	and	and	CC
12350	6038	10	fill	fill	VB
12350	6038	11	in	in	RP
12350	6038	12	the	the	DT
12350	6038	13	can	can	NN
12350	6038	14	to	to	TO
12350	6038	15	be	be	VB
12350	6038	16	frozen	freeze	VBN
12350	6038	17	.	.	.
12350	6039	1	Let	let	VB
12350	6039	2	it	-PRON-	PRP
12350	6039	3	remain	remain	VB
12350	6039	4	in	in	IN
12350	6039	5	freezer	freezer	NN
12350	6039	6	five	five	CD
12350	6039	7	minutes	minute	NNS
12350	6039	8	longer	long	RBR
12350	6039	9	before	before	IN
12350	6039	10	you	-PRON-	PRP
12350	6039	11	begin	begin	VBP
12350	6039	12	to	to	TO
12350	6039	13	turn	turn	VB
12350	6039	14	the	the	DT
12350	6039	15	freezer	freezer	NN
12350	6039	16	.	.	.
12350	6040	1	Serve	serve	VB
12350	6040	2	in	in	IN
12350	6040	3	glasses	glass	NNS
12350	6040	4	,	,	,
12350	6040	5	and	and	CC
12350	6040	6	put	put	VBD
12350	6040	7	sweetened	sweetened	JJ
12350	6040	8	whipped	whip	VBN
12350	6040	9	cream	cream	NN
12350	6040	10	on	on	IN
12350	6040	11	the	the	DT
12350	6040	12	top	top	NN
12350	6040	13	.	.	.
12350	6041	1	*	*	NFP
12350	6041	2	CANDIES	candy	NNS
12350	6041	3	AND	and	CC
12350	6041	4	SWEETS	sweet	NNS
12350	6041	5	*	*	NFP
12350	6041	6	WHITE	WHITE	NNP
12350	6041	7	FONDANT	FONDANT	NNP
12350	6041	8	Used	use	VBD
12350	6041	9	as	as	IN
12350	6041	10	a	a	DT
12350	6041	11	foundation	foundation	NN
12350	6041	12	for	for	IN
12350	6041	13	all	all	DT
12350	6041	14	cream	cream	NN
12350	6041	15	candies	candy	NNS
12350	6041	16	.	.	.
12350	6042	1	Put	put	VB
12350	6042	2	two	two	CD
12350	6042	3	and	and	CC
12350	6042	4	one	one	CD
12350	6042	5	-	-	HYPH
12350	6042	6	half	half	NN
12350	6042	7	cups	cup	NNS
12350	6042	8	of	of	IN
12350	6042	9	granulated	granulate	VBN
12350	6042	10	sugar	sugar	NN
12350	6042	11	in	in	IN
12350	6042	12	a	a	DT
12350	6042	13	saucepan	saucepan	NN
12350	6042	14	,	,	,
12350	6042	15	add	add	VB
12350	6042	16	three	three	CD
12350	6042	17	-	-	HYPH
12350	6042	18	fourths	fourth	NNS
12350	6042	19	cup	cup	NN
12350	6042	20	of	of	IN
12350	6042	21	hot	hot	JJ
12350	6042	22	water	water	NN
12350	6042	23	and	and	CC
12350	6042	24	one	one	CD
12350	6042	25	-	-	HYPH
12350	6042	26	half	half	NN
12350	6042	27	saltspoon	saltspoon	NN
12350	6042	28	of	of	IN
12350	6042	29	tartar	tartar	NN
12350	6042	30	.	.	.
12350	6043	1	Stir	stir	VB
12350	6043	2	until	until	IN
12350	6043	3	sugar	sugar	NN
12350	6043	4	is	be	VBZ
12350	6043	5	dissolved	dissolve	VBN
12350	6043	6	,	,	,
12350	6043	7	but	but	CC
12350	6043	8	no	no	RB
12350	6043	9	longer	long	RBR
12350	6043	10	.	.	.
12350	6044	1	Boil	Boil	NNP
12350	6044	2	without	without	IN
12350	6044	3	stirring	stir	VBG
12350	6044	4	until	until	IN
12350	6044	5	,	,	,
12350	6044	6	when	when	WRB
12350	6044	7	tried	try	VBN
12350	6044	8	in	in	IN
12350	6044	9	cold	cold	JJ
12350	6044	10	water	water	NN
12350	6044	11	,	,	,
12350	6044	12	it	-PRON-	PRP
12350	6044	13	will	will	MD
12350	6044	14	form	form	VB
12350	6044	15	a	a	DT
12350	6044	16	soft	soft	JJ
12350	6044	17	ball	ball	NN
12350	6044	18	.	.	.
12350	6045	1	Wash	wash	VB
12350	6045	2	down	down	RP
12350	6045	3	the	the	DT
12350	6045	4	edges	edge	NNS
12350	6045	5	of	of	IN
12350	6045	6	the	the	DT
12350	6045	7	pan	pan	NN
12350	6045	8	with	with	IN
12350	6045	9	the	the	DT
12350	6045	10	finger	finger	NN
12350	6045	11	first	first	RB
12350	6045	12	dipped	dip	VBN
12350	6045	13	in	in	IN
12350	6045	14	cold	cold	JJ
12350	6045	15	water	water	NN
12350	6045	16	,	,	,
12350	6045	17	as	as	IN
12350	6045	18	the	the	DT
12350	6045	19	sugar	sugar	NN
12350	6045	20	boils	boil	VBZ
12350	6045	21	up	up	RP
12350	6045	22	.	.	.
12350	6046	1	Pour	pour	VB
12350	6046	2	slowly	slowly	RB
12350	6046	3	on	on	IN
12350	6046	4	greased	greased	JJ
12350	6046	5	pan	pan	NN
12350	6046	6	or	or	CC
12350	6046	7	marble	marble	NN
12350	6046	8	slab	slab	NN
12350	6046	9	.	.	.
12350	6047	1	Cool	cool	RB
12350	6047	2	slightly	slightly	RB
12350	6047	3	;	;	:
12350	6047	4	beat	beat	VBN
12350	6047	5	with	with	IN
12350	6047	6	a	a	DT
12350	6047	7	wooden	wooden	JJ
12350	6047	8	spoon	spoon	NN
12350	6047	9	until	until	IN
12350	6047	10	white	white	JJ
12350	6047	11	and	and	CC
12350	6047	12	creamy	creamy	JJ
12350	6047	13	.	.	.
12350	6048	1	As	as	RB
12350	6048	2	soon	soon	RB
12350	6048	3	as	as	IN
12350	6048	4	large	large	JJ
12350	6048	5	lumps	lump	NNS
12350	6048	6	appear	appear	VBP
12350	6048	7	,	,	,
12350	6048	8	it	-PRON-	PRP
12350	6048	9	should	should	MD
12350	6048	10	be	be	VB
12350	6048	11	kneaded	knead	VBN
12350	6048	12	with	with	IN
12350	6048	13	the	the	DT
12350	6048	14	hands	hand	NNS
12350	6048	15	until	until	IN
12350	6048	16	smooth	smooth	JJ
12350	6048	17	.	.	.
12350	6049	1	Place	place	NN
12350	6049	2	in	in	IN
12350	6049	3	bowl	bowl	NN
12350	6049	4	and	and	CC
12350	6049	5	cover	cover	VB
12350	6049	6	with	with	IN
12350	6049	7	waxed	waxed	JJ
12350	6049	8	paper	paper	NN
12350	6049	9	,	,	,
12350	6049	10	let	let	VB
12350	6049	11	it	-PRON-	PRP
12350	6049	12	stand	stand	VB
12350	6049	13	overnight	overnight	RB
12350	6049	14	in	in	IN
12350	6049	15	a	a	DT
12350	6049	16	cool	cool	JJ
12350	6049	17	place	place	NN
12350	6049	18	.	.	.
12350	6050	1	If	if	IN
12350	6050	2	covered	cover	VBN
12350	6050	3	and	and	CC
12350	6050	4	kept	keep	VBD
12350	6050	5	in	in	IN
12350	6050	6	a	a	DT
12350	6050	7	cool	cool	JJ
12350	6050	8	place	place	NN
12350	6050	9	this	this	DT
12350	6050	10	will	will	MD
12350	6050	11	keep	keep	VB
12350	6050	12	for	for	IN
12350	6050	13	days	day	NNS
12350	6050	14	.	.	.
12350	6051	1	Form	form	VB
12350	6051	2	into	into	IN
12350	6051	3	bonbons	bonbon	NNS
12350	6051	4	,	,	,
12350	6051	5	color	color	NN
12350	6051	6	and	and	CC
12350	6051	7	flavor	flavor	VBP
12350	6051	8	any	any	DT
12350	6051	9	desired	desire	VBN
12350	6051	10	way	way	NN
12350	6051	11	;	;	:
12350	6051	12	dip	dip	NN
12350	6051	13	in	in	IN
12350	6051	14	melted	melt	VBN
12350	6051	15	chocolate	chocolate	NN
12350	6051	16	,	,	,
12350	6051	17	to	to	TO
12350	6051	18	which	which	WDT
12350	6051	19	has	have	VBZ
12350	6051	20	been	be	VBN
12350	6051	21	added	add	VBN
12350	6051	22	a	a	DT
12350	6051	23	small	small	JJ
12350	6051	24	piece	piece	NN
12350	6051	25	of	of	IN
12350	6051	26	wax	wax	NN
12350	6051	27	or	or	CC
12350	6051	28	paraffine	paraffine	NN
12350	6051	29	.	.	.
12350	6052	1	In	in	IN
12350	6052	2	fact	fact	NN
12350	6052	3	the	the	DT
12350	6052	4	bonbons	bonbon	NNS
12350	6052	5	may	may	MD
12350	6052	6	be	be	VB
12350	6052	7	used	use	VBN
12350	6052	8	in	in	IN
12350	6052	9	any	any	DT
12350	6052	10	desired	desire	VBN
12350	6052	11	way	way	NN
12350	6052	12	.	.	.
12350	6053	1	DIVINITY	DIVINITY	NNP
12350	6053	2	Boil	Boil	NNP
12350	6053	3	two	two	CD
12350	6053	4	cups	cup	NNS
12350	6053	5	of	of	IN
12350	6053	6	granulated	granulate	VBN
12350	6053	7	sugar	sugar	NN
12350	6053	8	,	,	,
12350	6053	9	one	one	CD
12350	6053	10	-	-	HYPH
12350	6053	11	half	half	NN
12350	6053	12	cup	cup	NN
12350	6053	13	of	of	IN
12350	6053	14	corn	corn	NN
12350	6053	15	syrup	syrup	NN
12350	6053	16	and	and	CC
12350	6053	17	one	one	CD
12350	6053	18	-	-	HYPH
12350	6053	19	half	half	NN
12350	6053	20	cup	cup	NN
12350	6053	21	of	of	IN
12350	6053	22	water	water	NN
12350	6053	23	until	until	IN
12350	6053	24	it	-PRON-	PRP
12350	6053	25	will	will	MD
12350	6053	26	thread	thread	VB
12350	6053	27	.	.	.
12350	6054	1	Beat	beat	VB
12350	6054	2	into	into	IN
12350	6054	3	the	the	DT
12350	6054	4	stiff	stiff	JJ
12350	6054	5	whites	white	NNS
12350	6054	6	of	of	IN
12350	6054	7	two	two	CD
12350	6054	8	eggs	egg	NNS
12350	6054	9	;	;	:
12350	6054	10	add	add	VB
12350	6054	11	one	one	CD
12350	6054	12	cup	cup	NN
12350	6054	13	of	of	IN
12350	6054	14	nuts	nut	NNS
12350	6054	15	.	.	.
12350	6055	1	Beat	beat	VB
12350	6055	2	until	until	IN
12350	6055	3	cool	cool	JJ
12350	6055	4	and	and	CC
12350	6055	5	thick	thick	JJ
12350	6055	6	.	.	.
12350	6056	1	Pour	pour	VB
12350	6056	2	out	out	RP
12350	6056	3	,	,	,
12350	6056	4	cool	cool	UH
12350	6056	5	,	,	,
12350	6056	6	and	and	CC
12350	6056	7	when	when	WRB
12350	6056	8	set	set	VBN
12350	6056	9	,	,	,
12350	6056	10	cut	cut	VBN
12350	6056	11	into	into	IN
12350	6056	12	squares	square	NNS
12350	6056	13	.	.	.
12350	6057	1	FUDGE	FUDGE	NNP
12350	6057	2	Boil	Boil	NNP
12350	6057	3	together	together	RB
12350	6057	4	two	two	CD
12350	6057	5	cups	cup	NNS
12350	6057	6	of	of	IN
12350	6057	7	granulated	granulate	VBN
12350	6057	8	sugar	sugar	NN
12350	6057	9	,	,	,
12350	6057	10	one	one	CD
12350	6057	11	-	-	HYPH
12350	6057	12	eighth	eighth	JJ
12350	6057	13	teaspoon	teaspoon	NN
12350	6057	14	of	of	IN
12350	6057	15	salt	salt	NN
12350	6057	16	and	and	CC
12350	6057	17	one	one	CD
12350	6057	18	cup	cup	NN
12350	6057	19	of	of	IN
12350	6057	20	milk	milk	NN
12350	6057	21	or	or	CC
12350	6057	22	cream	cream	NN
12350	6057	23	,	,	,
12350	6057	24	until	until	IN
12350	6057	25	when	when	WRB
12350	6057	26	tried	try	VBN
12350	6057	27	in	in	IN
12350	6057	28	cold	cold	JJ
12350	6057	29	water	water	NN
12350	6057	30	,	,	,
12350	6057	31	it	-PRON-	PRP
12350	6057	32	will	will	MD
12350	6057	33	form	form	VB
12350	6057	34	a	a	DT
12350	6057	35	soft	soft	JJ
12350	6057	36	ball	ball	NN
12350	6057	37	(	(	-LRB-
12350	6057	38	about	about	RB
12350	6057	39	eight	eight	CD
12350	6057	40	minutes	minute	NNS
12350	6057	41	)	)	-RRB-
12350	6057	42	.	.	.
12350	6058	1	Add	add	VB
12350	6058	2	one	one	CD
12350	6058	3	-	-	HYPH
12350	6058	4	half	half	NN
12350	6058	5	a	a	DT
12350	6058	6	cake	cake	NN
12350	6058	7	of	of	IN
12350	6058	8	Baker	Baker	NNP
12350	6058	9	's	's	POS
12350	6058	10	chocolate	chocolate	NN
12350	6058	11	,	,	,
12350	6058	12	two	two	CD
12350	6058	13	tablespoons	tablespoon	NNS
12350	6058	14	of	of	IN
12350	6058	15	butter	butter	NN
12350	6058	16	and	and	CC
12350	6058	17	one	one	CD
12350	6058	18	teaspoon	teaspoon	NN
12350	6058	19	of	of	IN
12350	6058	20	vanilla	vanilla	NN
12350	6058	21	.	.	.
12350	6059	1	Beat	beat	VB
12350	6059	2	until	until	IN
12350	6059	3	smooth	smooth	JJ
12350	6059	4	and	and	CC
12350	6059	5	creamy	creamy	JJ
12350	6059	6	;	;	:
12350	6059	7	pour	pour	VB
12350	6059	8	into	into	IN
12350	6059	9	greased	greased	JJ
12350	6059	10	pans	pan	NNS
12350	6059	11	;	;	:
12350	6059	12	cool	cool	JJ
12350	6059	13	and	and	CC
12350	6059	14	cut	cut	VBN
12350	6059	15	in	in	IN
12350	6059	16	squares	square	NNS
12350	6059	17	.	.	.
12350	6060	1	PINOCHE	PINOCHE	NNP
12350	6060	2	Take	take	VB
12350	6060	3	one	one	CD
12350	6060	4	cup	cup	NN
12350	6060	5	of	of	IN
12350	6060	6	(	(	-LRB-
12350	6060	7	packed	packed	JJ
12350	6060	8	)	)	-RRB-
12350	6060	9	medium	medium	JJ
12350	6060	10	brown	brown	JJ
12350	6060	11	sugar	sugar	NN
12350	6060	12	,	,	,
12350	6060	13	one	one	CD
12350	6060	14	-	-	HYPH
12350	6060	15	quarter	quarter	NN
12350	6060	16	cup	cup	NN
12350	6060	17	of	of	IN
12350	6060	18	cream	cream	NN
12350	6060	19	,	,	,
12350	6060	20	one	one	CD
12350	6060	21	-	-	HYPH
12350	6060	22	third	third	NN
12350	6060	23	cup	cup	NN
12350	6060	24	of	of	IN
12350	6060	25	nut	nut	NNP
12350	6060	26	meats	meats	NNPS
12350	6060	27	,	,	,
12350	6060	28	one	one	CD
12350	6060	29	-	-	HYPH
12350	6060	30	quarter	quarter	NN
12350	6060	31	pound	pound	NN
12350	6060	32	pecans	pecan	NNS
12350	6060	33	,	,	,
12350	6060	34	weighed	weigh	VBN
12350	6060	35	in	in	IN
12350	6060	36	shell	shell	NNP
12350	6060	37	,	,	,
12350	6060	38	and	and	CC
12350	6060	39	one	one	CD
12350	6060	40	-	-	HYPH
12350	6060	41	third	third	JJ
12350	6060	42	pound	pound	NN
12350	6060	43	hickory	hickory	NN
12350	6060	44	in	in	IN
12350	6060	45	shell	shell	NNP
12350	6060	46	.	.	.
12350	6061	1	Cook	Cook	NNP
12350	6061	2	sugar	sugar	NN
12350	6061	3	and	and	CC
12350	6061	4	cream	cream	NN
12350	6061	5	to	to	TO
12350	6061	6	soft	soft	JJ
12350	6061	7	ball	ball	NN
12350	6061	8	test	test	NN
12350	6061	9	.	.	.
12350	6062	1	Cool	cool	JJ
12350	6062	2	until	until	IN
12350	6062	3	you	-PRON-	PRP
12350	6062	4	can	can	MD
12350	6062	5	bear	bear	VB
12350	6062	6	your	-PRON-	PRP$
12350	6062	7	hand	hand	NN
12350	6062	8	on	on	IN
12350	6062	9	bottom	bottom	NN
12350	6062	10	of	of	IN
12350	6062	11	pan	pan	NN
12350	6062	12	.	.	.
12350	6063	1	Stir	stir	VB
12350	6063	2	until	until	IN
12350	6063	3	it	-PRON-	PRP
12350	6063	4	begins	begin	VBZ
12350	6063	5	to	to	TO
12350	6063	6	thicken	thicken	VB
12350	6063	7	,	,	,
12350	6063	8	add	add	VB
12350	6063	9	chopped	chop	VBN
12350	6063	10	nuts	nut	NNS
12350	6063	11	;	;	:
12350	6063	12	and	and	CC
12350	6063	13	when	when	WRB
12350	6063	14	it	-PRON-	PRP
12350	6063	15	is	be	VBZ
12350	6063	16	too	too	RB
12350	6063	17	thick	thick	JJ
12350	6063	18	to	to	TO
12350	6063	19	pour	pour	VB
12350	6063	20	easily	easily	RB
12350	6063	21	,	,	,
12350	6063	22	spread	spread	VBN
12350	6063	23	quickly	quickly	RB
12350	6063	24	on	on	IN
12350	6063	25	a	a	DT
12350	6063	26	buttered	butter	VBN
12350	6063	27	pan	pan	NN
12350	6063	28	,	,	,
12350	6063	29	cut	cut	VBN
12350	6063	30	in	in	IN
12350	6063	31	squares	square	NNS
12350	6063	32	and	and	CC
12350	6063	33	cool	cool	JJ
12350	6063	34	.	.	.
12350	6064	1	FRUIT	FRUIT	NNP
12350	6064	2	LOAF	LOAF	NNP
12350	6064	3	Chop	Chop	NNP
12350	6064	4	coarsely	coarsely	RB
12350	6064	5	one	one	CD
12350	6064	6	-	-	HYPH
12350	6064	7	half	half	NN
12350	6064	8	cup	cup	NN
12350	6064	9	of	of	IN
12350	6064	10	raisins	raisin	NNS
12350	6064	11	,	,	,
12350	6064	12	one	one	CD
12350	6064	13	-	-	HYPH
12350	6064	14	half	half	NN
12350	6064	15	cup	cup	NN
12350	6064	16	of	of	IN
12350	6064	17	nuts	nut	NNS
12350	6064	18	,	,	,
12350	6064	19	one	one	CD
12350	6064	20	-	-	HYPH
12350	6064	21	half	half	NN
12350	6064	22	cup	cup	NN
12350	6064	23	figs	fig	NNS
12350	6064	24	or	or	CC
12350	6064	25	dates	date	NNS
12350	6064	26	,	,	,
12350	6064	27	add	add	VB
12350	6064	28	enough	enough	JJ
12350	6064	29	honey	honey	NN
12350	6064	30	or	or	CC
12350	6064	31	corn	corn	NN
12350	6064	32	syrup	syrup	NN
12350	6064	33	to	to	TO
12350	6064	34	make	make	VB
12350	6064	35	a	a	DT
12350	6064	36	stiff	stiff	JJ
12350	6064	37	loaf	loaf	NN
12350	6064	38	,	,	,
12350	6064	39	about	about	RB
12350	6064	40	two	two	CD
12350	6064	41	tablespoons	tablespoon	NNS
12350	6064	42	.	.	.
12350	6065	1	Place	place	NN
12350	6065	2	in	in	IN
12350	6065	3	ice	ice	NN
12350	6065	4	-	-	HYPH
12350	6065	5	box	box	NN
12350	6065	6	for	for	IN
12350	6065	7	one	one	CD
12350	6065	8	hour	hour	NN
12350	6065	9	,	,	,
12350	6065	10	slice	slice	VB
12350	6065	11	and	and	CC
12350	6065	12	serve	serve	VB
12350	6065	13	in	in	IN
12350	6065	14	place	place	NN
12350	6065	15	of	of	IN
12350	6065	16	candy	candy	NN
12350	6065	17	,	,	,
12350	6065	18	rolling	roll	VBG
12350	6065	19	each	each	DT
12350	6065	20	slice	slice	NN
12350	6065	21	in	in	IN
12350	6065	22	cornstarch	cornstarch	NN
12350	6065	23	.	.	.
12350	6066	1	GLACÉ	glacé	NN
12350	6066	2	FOR	for	IN
12350	6066	3	CANDIES	candy	NNS
12350	6066	4	Boil	Boil	NNP
12350	6066	5	one	one	CD
12350	6066	6	pound	pound	NN
12350	6066	7	of	of	IN
12350	6066	8	sugar	sugar	NN
12350	6066	9	with	with	IN
12350	6066	10	one	one	CD
12350	6066	11	-	-	HYPH
12350	6066	12	half	half	NN
12350	6066	13	pint	pint	NN
12350	6066	14	of	of	IN
12350	6066	15	water	water	NN
12350	6066	16	until	until	IN
12350	6066	17	it	-PRON-	PRP
12350	6066	18	ropes	rope	VBZ
12350	6066	19	;	;	:
12350	6066	20	then	then	RB
12350	6066	21	add	add	VB
12350	6066	22	one	one	CD
12350	6066	23	-	-	HYPH
12350	6066	24	half	half	NN
12350	6066	25	cup	cup	NN
12350	6066	26	of	of	IN
12350	6066	27	vinegar	vinegar	NN
12350	6066	28	and	and	CC
12350	6066	29	boil	boil	VB
12350	6066	30	until	until	IN
12350	6066	31	it	-PRON-	PRP
12350	6066	32	hardens	harden	VBZ
12350	6066	33	.	.	.
12350	6067	1	Dip	dip	VB
12350	6067	2	in	in	IN
12350	6067	3	fruit	fruit	NN
12350	6067	4	,	,	,
12350	6067	5	orange	orange	NNP
12350	6067	6	slices	slice	NNS
12350	6067	7	,	,	,
12350	6067	8	nuts	nut	NNS
12350	6067	9	or	or	CC
12350	6067	10	green	green	JJ
12350	6067	11	grapes	grape	NNS
12350	6067	12	with	with	IN
12350	6067	13	stems	stem	NNS
12350	6067	14	on	on	IN
12350	6067	15	,	,	,
12350	6067	16	and	and	CC
12350	6067	17	put	put	VBD
12350	6067	18	aside	aside	RB
12350	6067	19	on	on	IN
12350	6067	20	a	a	DT
12350	6067	21	buttered	butter	VBN
12350	6067	22	platter	platter	NN
12350	6067	23	to	to	TO
12350	6067	24	set	set	VB
12350	6067	25	.	.	.
12350	6068	1	ORANGE	ORANGE	NNP
12350	6068	2	CHIPS	chips	NN
12350	6068	3	Can	Can	MD
12350	6068	4	be	be	VB
12350	6068	5	made	make	VBN
12350	6068	6	after	after	IN
12350	6068	7	the	the	DT
12350	6068	8	fruit	fruit	NN
12350	6068	9	has	have	VBZ
12350	6068	10	been	be	VBN
12350	6068	11	used	use	VBN
12350	6068	12	.	.	.
12350	6069	1	Halve	halve	NN
12350	6069	2	,	,	,
12350	6069	3	scoop	scoop	VB
12350	6069	4	out	out	RB
12350	6069	5	,	,	,
12350	6069	6	then	then	RB
12350	6069	7	scrape	scrape	VB
12350	6069	8	inside	inside	RB
12350	6069	9	;	;	,
12350	6069	10	lay	lie	VBD
12350	6069	11	the	the	DT
12350	6069	12	peel	peel	NN
12350	6069	13	in	in	IN
12350	6069	14	salt	salt	NN
12350	6069	15	water	water	NN
12350	6069	16	overnight	overnight	RB
12350	6069	17	.	.	.
12350	6070	1	Make	make	VB
12350	6070	2	syrup	syrup	NN
12350	6070	3	of	of	IN
12350	6070	4	two	two	CD
12350	6070	5	cups	cup	NNS
12350	6070	6	of	of	IN
12350	6070	7	sugar	sugar	NN
12350	6070	8	and	and	CC
12350	6070	9	one	one	CD
12350	6070	10	cup	cup	NN
12350	6070	11	of	of	IN
12350	6070	12	water	water	NN
12350	6070	13	.	.	.
12350	6071	1	When	when	WRB
12350	6071	2	boiled	boil	VBN
12350	6071	3	thick	thick	JJ
12350	6071	4	,	,	,
12350	6071	5	cut	cut	VBN
12350	6071	6	orange	orange	NN
12350	6071	7	-	-	HYPH
12350	6071	8	peel	peel	NN
12350	6071	9	in	in	IN
12350	6071	10	small	small	JJ
12350	6071	11	strips	strip	NNS
12350	6071	12	and	and	CC
12350	6071	13	drop	drop	VB
12350	6071	14	them	-PRON-	PRP
12350	6071	15	into	into	IN
12350	6071	16	boiling	boil	VBG
12350	6071	17	liquid	liquid	NN
12350	6071	18	,	,	,
12350	6071	19	letting	let	VBG
12350	6071	20	them	-PRON-	PRP
12350	6071	21	remain	remain	VB
12350	6071	22	about	about	RB
12350	6071	23	ten	ten	CD
12350	6071	24	minutes	minute	NNS
12350	6071	25	.	.	.
12350	6072	1	Remove	remove	VB
12350	6072	2	strips	strip	NNS
12350	6072	3	carefully	carefully	RB
12350	6072	4	,	,	,
12350	6072	5	spreading	spread	VBG
12350	6072	6	them	-PRON-	PRP
12350	6072	7	on	on	IN
12350	6072	8	waxed	waxed	JJ
12350	6072	9	paper	paper	NN
12350	6072	10	to	to	TO
12350	6072	11	dry	dry	VB
12350	6072	12	.	.	.
12350	6073	1	Grape	grape	NN
12350	6073	2	-	-	HYPH
12350	6073	3	fruit	fruit	NN
12350	6073	4	rind	rind	NN
12350	6073	5	may	may	MD
12350	6073	6	be	be	VB
12350	6073	7	used	use	VBN
12350	6073	8	as	as	RB
12350	6073	9	well	well	RB
12350	6073	10	as	as	IN
12350	6073	11	that	that	DT
12350	6073	12	of	of	IN
12350	6073	13	oranges	orange	NNS
12350	6073	14	.	.	.
12350	6074	1	CANDIED	CANDIED	NNP
12350	6074	2	CHERRIES	CHERRIES	NNP
12350	6074	3	,	,	,
12350	6074	4	PINEAPPLE	PINEAPPLE	NNP
12350	6074	5	AND	and	CC
12350	6074	6	OTHER	other	JJ
12350	6074	7	FRUITS	FRUITS	NNP
12350	6074	8	Boil	Boil	NNP
12350	6074	9	,	,	,
12350	6074	10	but	but	CC
12350	6074	11	do	do	VBP
12350	6074	12	not	not	RB
12350	6074	13	stir	stir	VB
12350	6074	14	,	,	,
12350	6074	15	one	one	CD
12350	6074	16	-	-	HYPH
12350	6074	17	half	half	NN
12350	6074	18	pound	pound	NN
12350	6074	19	of	of	IN
12350	6074	20	loaf	loaf	NN
12350	6074	21	sugar	sugar	NN
12350	6074	22	in	in	IN
12350	6074	23	one	one	CD
12350	6074	24	breakfast	breakfast	NN
12350	6074	25	cup	cup	NN
12350	6074	26	of	of	IN
12350	6074	27	water	water	NN
12350	6074	28	.	.	.
12350	6075	1	Pit	pit	VB
12350	6075	2	some	some	DT
12350	6075	3	cherries	cherry	NNS
12350	6075	4	,	,	,
12350	6075	5	or	or	CC
12350	6075	6	prepare	prepare	VBP
12350	6075	7	any	any	DT
12350	6075	8	desired	desire	VBN
12350	6075	9	fruit	fruit	NN
12350	6075	10	,	,	,
12350	6075	11	and	and	CC
12350	6075	12	string	stre	VBG
12350	6075	13	them	-PRON-	PRP
12350	6075	14	on	on	IN
12350	6075	15	a	a	DT
12350	6075	16	thread	thread	NN
12350	6075	17	,	,	,
12350	6075	18	then	then	RB
12350	6075	19	dip	dip	VB
12350	6075	20	them	-PRON-	PRP
12350	6075	21	in	in	IN
12350	6075	22	the	the	DT
12350	6075	23	syrup	syrup	NN
12350	6075	24	;	;	:
12350	6075	25	suspend	suspend	VB
12350	6075	26	them	-PRON-	PRP
12350	6075	27	by	by	IN
12350	6075	28	the	the	DT
12350	6075	29	thread	thread	NN
12350	6075	30	.	.	.
12350	6076	1	When	when	WRB
12350	6076	2	pineapples	pineapple	NNS
12350	6076	3	are	be	VBP
12350	6076	4	used	use	VBN
12350	6076	5	,	,	,
12350	6076	6	slice	slice	VB
12350	6076	7	them	-PRON-	PRP
12350	6076	8	crosswise	crosswise	NN
12350	6076	9	and	and	CC
12350	6076	10	dry	dry	VB
12350	6076	11	them	-PRON-	PRP
12350	6076	12	on	on	IN
12350	6076	13	a	a	DT
12350	6076	14	sieve	sieve	NN
12350	6076	15	or	or	CC
12350	6076	16	in	in	IN
12350	6076	17	the	the	DT
12350	6076	18	open	open	JJ
12350	6076	19	air	air	NN
12350	6076	20	;	;	:
12350	6076	21	oranges	orange	NNS
12350	6076	22	should	should	MD
12350	6076	23	be	be	VB
12350	6076	24	separated	separate	VBN
12350	6076	25	into	into	IN
12350	6076	26	sections	section	NNS
12350	6076	27	and	and	CC
12350	6076	28	dried	dry	VBN
12350	6076	29	like	like	IN
12350	6076	30	pineapple	pineapple	NN
12350	6076	31	.	.	.
12350	6077	1	STUFFED	stuffed	NN
12350	6077	2	DATES	date	NNS
12350	6077	3	Make	make	VBP
12350	6077	4	a	a	DT
12350	6077	5	cut	cut	NN
12350	6077	6	the	the	DT
12350	6077	7	entire	entire	JJ
12350	6077	8	length	length	NN
12350	6077	9	of	of	IN
12350	6077	10	dates	date	NNS
12350	6077	11	and	and	CC
12350	6077	12	remove	remove	VB
12350	6077	13	stones	stone	NNS
12350	6077	14	.	.	.
12350	6078	1	Fill	fill	NN
12350	6078	2	cavities	cavity	NNS
12350	6078	3	with	with	IN
12350	6078	4	English	english	JJ
12350	6078	5	walnuts	walnut	NNS
12350	6078	6	,	,	,
12350	6078	7	blanched	blanch	VBD
12350	6078	8	almonds	almond	NNS
12350	6078	9	,	,	,
12350	6078	10	pecans	pecan	NNS
12350	6078	11	or	or	CC
12350	6078	12	with	with	IN
12350	6078	13	a	a	DT
12350	6078	14	mixture	mixture	NN
12350	6078	15	of	of	IN
12350	6078	16	chopped	chop	VBN
12350	6078	17	nuts	nut	NNS
12350	6078	18	,	,	,
12350	6078	19	and	and	CC
12350	6078	20	shape	shape	NN
12350	6078	21	in	in	IN
12350	6078	22	original	original	JJ
12350	6078	23	form	form	NN
12350	6078	24	.	.	.
12350	6079	1	Roll	Roll	NNP
12350	6079	2	in	in	IN
12350	6079	3	granulated	granulated	JJ
12350	6079	4	sugar	sugar	NN
12350	6079	5	or	or	CC
12350	6079	6	powdered	powdered	JJ
12350	6079	7	sugar	sugar	NN
12350	6079	8	and	and	CC
12350	6079	9	serve	serve	VB
12350	6079	10	on	on	IN
12350	6079	11	small	small	JJ
12350	6079	12	plate	plate	NN
12350	6079	13	or	or	CC
12350	6079	14	bonbon	bonbon	NN
12350	6079	15	dish	dish	NN
12350	6079	16	.	.	.
12350	6080	1	DATES	date	NNS
12350	6080	2	STUFFED	stuffed	NN
12350	6080	3	WITH	with	IN
12350	6080	4	GINGER	GINGER	NNP
12350	6080	5	AND	and	CC
12350	6080	6	NUTS	NUTS	NNP
12350	6080	7	Remove	remove	VBP
12350	6080	8	the	the	DT
12350	6080	9	stones	stone	NNS
12350	6080	10	from	from	IN
12350	6080	11	choice	choice	NN
12350	6080	12	dates	date	NNS
12350	6080	13	,	,	,
12350	6080	14	and	and	CC
12350	6080	15	chop	chop	VB
12350	6080	16	together	together	RB
12350	6080	17	equal	equal	JJ
12350	6080	18	measures	measure	NNS
12350	6080	19	of	of	IN
12350	6080	20	preserved	preserve	VBN
12350	6080	21	ginger	ginger	NN
12350	6080	22	and	and	CC
12350	6080	23	blanched	blanch	VBD
12350	6080	24	nuts	nut	NNS
12350	6080	25	chopped	chop	VBN
12350	6080	26	,	,	,
12350	6080	27	(	(	-LRB-
12350	6080	28	hickory	hickory	JJ
12350	6080	29	,	,	,
12350	6080	30	pecan	pecan	JJ
12350	6080	31	,	,	,
12350	6080	32	or	or	CC
12350	6080	33	almond	almond	NNP
12350	6080	34	)	)	-RRB-
12350	6080	35	.	.	.
12350	6081	1	Mix	mix	VB
12350	6081	2	with	with	IN
12350	6081	3	fondant	fondant	NN
12350	6081	4	or	or	CC
12350	6081	5	a	a	DT
12350	6081	6	paste	paste	NN
12350	6081	7	of	of	IN
12350	6081	8	confectioner	confectioner	NN
12350	6081	9	's	's	POS
12350	6081	10	sugar	sugar	NN
12350	6081	11	and	and	CC
12350	6081	12	ginger	ginger	NN
12350	6081	13	syrup	syrup	NN
12350	6081	14	.	.	.
12350	6082	1	Use	use	VB
12350	6082	2	only	only	RB
12350	6082	3	enough	enough	JJ
12350	6082	4	fondant	fondant	NN
12350	6082	5	or	or	CC
12350	6082	6	paste	paste	NN
12350	6082	7	to	to	TO
12350	6082	8	hold	hold	VB
12350	6082	9	the	the	DT
12350	6082	10	ingredients	ingredient	NNS
12350	6082	11	together	together	RB
12350	6082	12	.	.	.
12350	6083	1	With	with	IN
12350	6083	2	this	this	DT
12350	6083	3	mixture	mixture	NN
12350	6083	4	fill	fill	VB
12350	6083	5	the	the	DT
12350	6083	6	open	open	JJ
12350	6083	7	space	space	NN
12350	6083	8	in	in	IN
12350	6083	9	the	the	DT
12350	6083	10	dates	date	NNS
12350	6083	11	,	,	,
12350	6083	12	cover	cover	VB
12350	6083	13	securely	securely	RB
12350	6083	14	,	,	,
12350	6083	15	and	and	CC
12350	6083	16	roll	roll	VB
12350	6083	17	in	in	RP
12350	6083	18	granulated	granulated	JJ
12350	6083	19	sugar	sugar	NN
12350	6083	20	.	.	.
12350	6084	1	DATES	date	NNS
12350	6084	2	STUFFED	stuffed	NN
12350	6084	3	WITH	with	IN
12350	6084	4	FONDANT	FONDANT	NNP
12350	6084	5	Fill	Fill	NNP
12350	6084	6	with	with	IN
12350	6084	7	fondant	fondant	NN
12350	6084	8	,	,	,
12350	6084	9	letting	let	VBG
12350	6084	10	it	-PRON-	PRP
12350	6084	11	project	project	VB
12350	6084	12	slightly	slightly	RB
12350	6084	13	,	,	,
12350	6084	14	and	and	CC
12350	6084	15	insert	insert	VB
12350	6084	16	in	in	IN
12350	6084	17	it	-PRON-	PRP
12350	6084	18	a	a	DT
12350	6084	19	pecan	pecan	JJ
12350	6084	20	or	or	CC
12350	6084	21	half	half	NN
12350	6084	22	a	a	DT
12350	6084	23	walnut	walnut	NN
12350	6084	24	.	.	.
12350	6085	1	Roll	Roll	NNP
12350	6085	2	in	in	IN
12350	6085	3	granulated	granulated	JJ
12350	6085	4	sugar	sugar	NN
12350	6085	5	.	.	.
12350	6086	1	STUFFED	stuffed	VB
12350	6086	2	FIGS	figs	NN
12350	6086	3	Cut	cut	VBP
12350	6086	4	a	a	DT
12350	6086	5	slit	slit	NN
12350	6086	6	in	in	IN
12350	6086	7	the	the	DT
12350	6086	8	side	side	NN
12350	6086	9	of	of	IN
12350	6086	10	dried	dry	VBN
12350	6086	11	figs	fig	NNS
12350	6086	12	,	,	,
12350	6086	13	take	take	VB
12350	6086	14	out	out	RP
12350	6086	15	some	some	DT
12350	6086	16	of	of	IN
12350	6086	17	the	the	DT
12350	6086	18	pulp	pulp	NN
12350	6086	19	with	with	IN
12350	6086	20	the	the	DT
12350	6086	21	tip	tip	NN
12350	6086	22	of	of	IN
12350	6086	23	a	a	DT
12350	6086	24	teaspoon	teaspoon	NN
12350	6086	25	.	.	.
12350	6087	1	Mix	mix	VB
12350	6087	2	with	with	IN
12350	6087	3	one	one	CD
12350	6087	4	-	-	HYPH
12350	6087	5	fourth	fourth	NN
12350	6087	6	cup	cup	NN
12350	6087	7	of	of	IN
12350	6087	8	the	the	DT
12350	6087	9	pulp	pulp	NN
12350	6087	10	,	,	,
12350	6087	11	one	one	CD
12350	6087	12	-	-	HYPH
12350	6087	13	fourth	fourth	NN
12350	6087	14	cup	cup	NN
12350	6087	15	of	of	IN
12350	6087	16	finely	finely	RB
12350	6087	17	-	-	HYPH
12350	6087	18	chopped	chop	VBN
12350	6087	19	crystallized	crystallized	JJ
12350	6087	20	ginger	ginger	NN
12350	6087	21	,	,	,
12350	6087	22	a	a	DT
12350	6087	23	teaspoon	teaspoon	NN
12350	6087	24	of	of	IN
12350	6087	25	grated	grate	VBN
12350	6087	26	orange	orange	NN
12350	6087	27	or	or	CC
12350	6087	28	lemon	lemon	NN
12350	6087	29	rind	rind	NN
12350	6087	30	and	and	CC
12350	6087	31	a	a	DT
12350	6087	32	tablespoon	tablespoon	NN
12350	6087	33	of	of	IN
12350	6087	34	lemon	lemon	NN
12350	6087	35	juice	juice	NN
12350	6087	36	.	.	.
12350	6088	1	Fill	fill	VB
12350	6088	2	the	the	DT
12350	6088	3	figs	fig	NNS
12350	6088	4	with	with	IN
12350	6088	5	the	the	DT
12350	6088	6	mixture	mixture	NN
12350	6088	7	,	,	,
12350	6088	8	stuffing	stuff	VBG
12350	6088	9	them	-PRON-	PRP
12350	6088	10	so	so	IN
12350	6088	11	that	that	IN
12350	6088	12	they	-PRON-	PRP
12350	6088	13	look	look	VBP
12350	6088	14	plump	plump	JJ
12350	6088	15	.	.	.
12350	6089	1	STUFFED	stuffed	NN
12350	6089	2	PRUNES	PRUNES	NNP
12350	6089	3	Take	take	VB
12350	6089	4	one	one	CD
12350	6089	5	pound	pound	NN
12350	6089	6	of	of	IN
12350	6089	7	best	good	JJS
12350	6089	8	prunes	prune	NNS
12350	6089	9	,	,	,
12350	6089	10	stone	stone	NN
12350	6089	11	and	and	CC
12350	6089	12	soak	soak	VB
12350	6089	13	in	in	IN
12350	6089	14	sherry	sherry	NNP
12350	6089	15	for	for	IN
12350	6089	16	about	about	RB
12350	6089	17	an	an	DT
12350	6089	18	hour	hour	NN
12350	6089	19	(	(	-LRB-
12350	6089	20	do	do	VB
12350	6089	21	not	not	RB
12350	6089	22	cover	cover	VB
12350	6089	23	with	with	IN
12350	6089	24	the	the	DT
12350	6089	25	wine	wine	NN
12350	6089	26	)	)	-RRB-
12350	6089	27	.	.	.
12350	6090	1	Fill	fill	VB
12350	6090	2	prunes	prune	NNS
12350	6090	3	with	with	IN
12350	6090	4	one	one	CD
12350	6090	5	large	large	JJ
12350	6090	6	browned	brown	VBN
12350	6090	7	almond	almond	NN
12350	6090	8	and	and	CC
12350	6090	9	one	one	CD
12350	6090	10	-	-	HYPH
12350	6090	11	half	half	NN
12350	6090	12	marshmallow	marshmallow	NN
12350	6090	13	or	or	CC
12350	6090	14	with	with	IN
12350	6090	15	another	another	DT
12350	6090	16	prune	prune	NN
12350	6090	17	,	,	,
12350	6090	18	roll	roll	NN
12350	6090	19	in	in	IN
12350	6090	20	granulated	granulate	VBN
12350	6090	21	sugar	sugar	NN
12350	6090	22	,	,	,
12350	6090	23	and	and	CC
12350	6090	24	when	when	WRB
12350	6090	25	all	all	DT
12350	6090	26	are	be	VBP
12350	6090	27	finished	finish	VBN
12350	6090	28	,	,	,
12350	6090	29	put	put	VBN
12350	6090	30	in	in	RP
12350	6090	31	oven	oven	NNP
12350	6090	32	for	for	IN
12350	6090	33	two	two	CD
12350	6090	34	or	or	CC
12350	6090	35	three	three	CD
12350	6090	36	minutes	minute	NNS
12350	6090	37	.	.	.
12350	6091	1	FROSTED	frost	VBN
12350	6091	2	CURRANTS	currant	NNS
12350	6091	3	Pick	pick	VBP
12350	6091	4	fine	fine	JJ
12350	6091	5	,	,	,
12350	6091	6	even	even	RB
12350	6091	7	,	,	,
12350	6091	8	large	large	JJ
12350	6091	9	bunches	bunche	NNS
12350	6091	10	of	of	IN
12350	6091	11	red	red	JJ
12350	6091	12	currants	currant	NNS
12350	6091	13	(	(	-LRB-
12350	6091	14	not	not	RB
12350	6091	15	too	too	RB
12350	6091	16	ripe	ripe	JJ
12350	6091	17	)	)	-RRB-
12350	6091	18	and	and	CC
12350	6091	19	dip	dip	VB
12350	6091	20	each	each	DT
12350	6091	21	bunch	bunch	NN
12350	6091	22	,	,	,
12350	6091	23	one	one	CD
12350	6091	24	at	at	IN
12350	6091	25	a	a	DT
12350	6091	26	time	time	NN
12350	6091	27	,	,	,
12350	6091	28	into	into	IN
12350	6091	29	a	a	DT
12350	6091	30	mixture	mixture	NN
12350	6091	31	of	of	IN
12350	6091	32	frothed	frothed	JJ
12350	6091	33	white	white	NN
12350	6091	34	of	of	IN
12350	6091	35	egg	egg	NN
12350	6091	36	,	,	,
12350	6091	37	then	then	RB
12350	6091	38	into	into	IN
12350	6091	39	a	a	DT
12350	6091	40	thick	thick	JJ
12350	6091	41	,	,	,
12350	6091	42	boiled	boil	VBN
12350	6091	43	sugar	sugar	NN
12350	6091	44	syrup	syrup	NN
12350	6091	45	.	.	.
12350	6092	1	Drain	drain	VB
12350	6092	2	the	the	DT
12350	6092	3	bunches	bunche	NNS
12350	6092	4	by	by	IN
12350	6092	5	laying	lay	VBG
12350	6092	6	on	on	IN
12350	6092	7	a	a	DT
12350	6092	8	sieve	sieve	NN
12350	6092	9	,	,	,
12350	6092	10	and	and	CC
12350	6092	11	when	when	WRB
12350	6092	12	partly	partly	RB
12350	6092	13	dry	dry	JJ
12350	6092	14	dip	dip	NN
12350	6092	15	again	again	RB
12350	6092	16	into	into	IN
12350	6092	17	the	the	DT
12350	6092	18	boiled	boil	VBN
12350	6092	19	syrup	syrup	NN
12350	6092	20	.	.	.
12350	6093	1	Repeat	repeat	VB
12350	6093	2	the	the	DT
12350	6093	3	process	process	NN
12350	6093	4	a	a	DT
12350	6093	5	third	third	JJ
12350	6093	6	time	time	NN
12350	6093	7	;	;	:
12350	6093	8	then	then	RB
12350	6093	9	sprinkle	sprinkle	VB
12350	6093	10	powdered	powdered	JJ
12350	6093	11	sugar	sugar	NN
12350	6093	12	over	over	IN
12350	6093	13	them	-PRON-	PRP
12350	6093	14	and	and	CC
12350	6093	15	lay	lie	VBD
12350	6093	16	on	on	IN
12350	6093	17	a	a	DT
12350	6093	18	sheet	sheet	NN
12350	6093	19	of	of	IN
12350	6093	20	paper	paper	NN
12350	6093	21	in	in	IN
12350	6093	22	a	a	DT
12350	6093	23	slightly	slightly	RB
12350	6093	24	warm	warm	JJ
12350	6093	25	oven	oven	NN
12350	6093	26	to	to	TO
12350	6093	27	dry	dry	VB
12350	6093	28	.	.	.
12350	6094	1	Used	use	VBN
12350	6094	2	on	on	IN
12350	6094	3	extra	extra	JJ
12350	6094	4	occasions	occasion	NNS
12350	6094	5	for	for	IN
12350	6094	6	ornamenting	ornament	VBG
12350	6094	7	charlottes	charlotte	NNS
12350	6094	8	,	,	,
12350	6094	9	cakes	cake	NNS
12350	6094	10	,	,	,
12350	6094	11	creams	cream	NNS
12350	6094	12	,	,	,
12350	6094	13	etc	etc	FW
12350	6094	14	.	.	.
12350	6095	1	*	*	NFP
12350	6095	2	BEVERAGES	beverages	NN
12350	6095	3	*	*	NFP
12350	6095	4	All	all	DT
12350	6095	5	drinks	drink	NNS
12350	6095	6	contain	contain	VBP
12350	6095	7	a	a	DT
12350	6095	8	large	large	JJ
12350	6095	9	proportion	proportion	NN
12350	6095	10	of	of	IN
12350	6095	11	water	water	NN
12350	6095	12	which	which	WDT
12350	6095	13	is	be	VBZ
12350	6095	14	the	the	DT
12350	6095	15	beverage	beverage	NN
12350	6095	16	nature	nature	NN
12350	6095	17	has	have	VBZ
12350	6095	18	provided	provide	VBN
12350	6095	19	for	for	IN
12350	6095	20	man	man	NN
12350	6095	21	.	.	.
12350	6096	1	Water	water	NN
12350	6096	2	for	for	IN
12350	6096	3	hot	hot	JJ
12350	6096	4	drinks	drink	NNS
12350	6096	5	should	should	MD
12350	6096	6	be	be	VB
12350	6096	7	freshly	freshly	RB
12350	6096	8	boiled	boil	VBN
12350	6096	9	,	,	,
12350	6096	10	freshly	freshly	RB
12350	6096	11	drawn	draw	VBN
12350	6096	12	water	water	NN
12350	6096	13	should	should	MD
12350	6096	14	be	be	VB
12350	6096	15	used	use	VBN
12350	6096	16	for	for	IN
12350	6096	17	cold	cold	JJ
12350	6096	18	drinks	drink	NNS
12350	6096	19	.	.	.
12350	6097	1	COFFEE	COFFEE	NNP
12350	6097	2	Coffee	coffee	NN
12350	6097	3	should	should	MD
12350	6097	4	be	be	VB
12350	6097	5	bought	buy	VBN
12350	6097	6	in	in	IN
12350	6097	7	small	small	JJ
12350	6097	8	quantities	quantity	NNS
12350	6097	9	and	and	CC
12350	6097	10	kept	keep	VBD
12350	6097	11	in	in	IN
12350	6097	12	air	air	NN
12350	6097	13	-	-	HYPH
12350	6097	14	tight	tight	JJ
12350	6097	15	cans	can	NNS
12350	6097	16	,	,	,
12350	6097	17	and	and	CC
12350	6097	18	freshly	freshly	RB
12350	6097	19	ground	ground	NN
12350	6097	20	as	as	IN
12350	6097	21	needed	need	VBN
12350	6097	22	.	.	.
12350	6098	1	To	to	TO
12350	6098	2	have	have	VB
12350	6098	3	perfect	perfect	JJ
12350	6098	4	coffee	coffee	NN
12350	6098	5	,	,	,
12350	6098	6	use	use	VB
12350	6098	7	an	an	DT
12350	6098	8	earthen	earthen	NNP
12350	6098	9	or	or	CC
12350	6098	10	china	china	NNP
12350	6098	11	pot	pot	NN
12350	6098	12	,	,	,
12350	6098	13	and	and	CC
12350	6098	14	have	have	VBP
12350	6098	15	the	the	DT
12350	6098	16	water	water	NN
12350	6098	17	boiling	boiling	NN
12350	6098	18	when	when	WRB
12350	6098	19	turned	turn	VBD
12350	6098	20	onto	onto	IN
12350	6098	21	the	the	DT
12350	6098	22	coffee	coffee	NN
12350	6098	23	.	.	.
12350	6099	1	Like	like	IN
12350	6099	2	tea	tea	NN
12350	6099	3	,	,	,
12350	6099	4	the	the	DT
12350	6099	5	results	result	NNS
12350	6099	6	will	will	MD
12350	6099	7	not	not	RB
12350	6099	8	be	be	VB
12350	6099	9	right	right	JJ
12350	6099	10	if	if	IN
12350	6099	11	the	the	DT
12350	6099	12	water	water	NN
12350	6099	13	is	be	VBZ
12350	6099	14	allowed	allow	VBN
12350	6099	15	to	to	TO
12350	6099	16	fall	fall	VB
12350	6099	17	below	below	IN
12350	6099	18	the	the	DT
12350	6099	19	boiling	boiling	NN
12350	6099	20	point	point	NN
12350	6099	21	before	before	IN
12350	6099	22	it	-PRON-	PRP
12350	6099	23	is	be	VBZ
12350	6099	24	used	use	VBN
12350	6099	25	.	.	.
12350	6100	1	Have	have	VBP
12350	6100	2	the	the	DT
12350	6100	3	coffee	coffee	NN
12350	6100	4	ground	ground	NN
12350	6100	5	to	to	IN
12350	6100	6	a	a	DT
12350	6100	7	fine	fine	JJ
12350	6100	8	powder	powder	NN
12350	6100	9	in	in	IN
12350	6100	10	order	order	NN
12350	6100	11	to	to	TO
12350	6100	12	get	get	VB
12350	6100	13	its	-PRON-	PRP$
12350	6100	14	full	full	JJ
12350	6100	15	flavor	flavor	NN
12350	6100	16	as	as	RB
12350	6100	17	well	well	RB
12350	6100	18	as	as	IN
12350	6100	19	strength	strength	NN
12350	6100	20	.	.	.
12350	6101	1	BOILED	boiled	JJ
12350	6101	2	COFFEE	COFFEE	NNP
12350	6101	3	Allow	allow	VBP
12350	6101	4	one	one	CD
12350	6101	5	tablespoon	tablespoon	NN
12350	6101	6	of	of	IN
12350	6101	7	coffee	coffee	NN
12350	6101	8	to	to	IN
12350	6101	9	each	each	DT
12350	6101	10	cup	cup	NN
12350	6101	11	of	of	IN
12350	6101	12	boiling	boiling	NN
12350	6101	13	water	water	NN
12350	6101	14	.	.	.
12350	6102	1	Mix	mix	VB
12350	6102	2	coffee	coffee	NN
12350	6102	3	with	with	IN
12350	6102	4	two	two	CD
12350	6102	5	tablespoons	tablespoon	NNS
12350	6102	6	of	of	IN
12350	6102	7	cold	cold	JJ
12350	6102	8	water	water	NN
12350	6102	9	.	.	.
12350	6103	1	Clean	clean	JJ
12350	6103	2	egg	egg	NN
12350	6103	3	shells	shell	NNS
12350	6103	4	and	and	CC
12350	6103	5	put	put	VBD
12350	6103	6	in	in	IN
12350	6103	7	the	the	DT
12350	6103	8	pot	pot	NN
12350	6103	9	.	.	.
12350	6104	1	Allow	allow	VB
12350	6104	2	this	this	DT
12350	6104	3	to	to	TO
12350	6104	4	come	come	VB
12350	6104	5	to	to	IN
12350	6104	6	a	a	DT
12350	6104	7	boil	boil	NN
12350	6104	8	and	and	CC
12350	6104	9	add	add	VB
12350	6104	10	boiling	boiling	NN
12350	6104	11	water	water	NN
12350	6104	12	,	,	,
12350	6104	13	bring	bring	VB
12350	6104	14	to	to	IN
12350	6104	15	a	a	DT
12350	6104	16	boil	boil	NN
12350	6104	17	and	and	CC
12350	6104	18	boil	boil	VB
12350	6104	19	for	for	IN
12350	6104	20	one	one	CD
12350	6104	21	minute	minute	NN
12350	6104	22	;	;	:
12350	6104	23	add	add	VB
12350	6104	24	a	a	DT
12350	6104	25	tablespoon	tablespoon	NN
12350	6104	26	of	of	IN
12350	6104	27	cold	cold	JJ
12350	6104	28	water	water	NN
12350	6104	29	to	to	TO
12350	6104	30	assist	assist	VB
12350	6104	31	the	the	DT
12350	6104	32	grounds	ground	NNS
12350	6104	33	in	in	IN
12350	6104	34	settling	settle	VBG
12350	6104	35	.	.	.
12350	6105	1	Stand	stand	VB
12350	6105	2	the	the	DT
12350	6105	3	pot	pot	NN
12350	6105	4	where	where	WRB
12350	6105	5	it	-PRON-	PRP
12350	6105	6	will	will	MD
12350	6105	7	keep	keep	VB
12350	6105	8	hot	hot	JJ
12350	6105	9	,	,	,
12350	6105	10	but	but	CC
12350	6105	11	not	not	RB
12350	6105	12	boil	boil	VB
12350	6105	13	,	,	,
12350	6105	14	for	for	IN
12350	6105	15	five	five	CD
12350	6105	16	minutes	minute	NNS
12350	6105	17	;	;	:
12350	6105	18	then	then	RB
12350	6105	19	serve	serve	VB
12350	6105	20	at	at	IN
12350	6105	21	once	once	RB
12350	6105	22	,	,	,
12350	6105	23	as	as	IN
12350	6105	24	coffee	coffee	NN
12350	6105	25	allowed	allow	VBN
12350	6105	26	to	to	TO
12350	6105	27	stand	stand	VB
12350	6105	28	becomes	become	VBZ
12350	6105	29	flat	flat	JJ
12350	6105	30	and	and	CC
12350	6105	31	loses	lose	VBZ
12350	6105	32	its	-PRON-	PRP$
12350	6105	33	aroma	aroma	NN
12350	6105	34	.	.	.
12350	6106	1	Most	Most	JJS
12350	6106	2	cooks	cook	NNS
12350	6106	3	use	use	VBP
12350	6106	4	a	a	DT
12350	6106	5	clean	clean	JJ
12350	6106	6	shell	shell	NN
12350	6106	7	or	or	CC
12350	6106	8	a	a	DT
12350	6106	9	little	little	JJ
12350	6106	10	of	of	IN
12350	6106	11	the	the	DT
12350	6106	12	white	white	NN
12350	6106	13	of	of	IN
12350	6106	14	an	an	DT
12350	6106	15	egg	egg	NN
12350	6106	16	if	if	IN
12350	6106	17	they	-PRON-	PRP
12350	6106	18	do	do	VBP
12350	6106	19	not	not	RB
12350	6106	20	use	use	VB
12350	6106	21	the	the	DT
12350	6106	22	whole	whole	NN
12350	6106	23	.	.	.
12350	6107	1	Others	other	NNS
12350	6107	2	beat	beat	VBP
12350	6107	3	the	the	DT
12350	6107	4	whole	whole	JJ
12350	6107	5	egg	egg	NN
12350	6107	6	,	,	,
12350	6107	7	with	with	IN
12350	6107	8	a	a	DT
12350	6107	9	little	little	JJ
12350	6107	10	water	water	NN
12350	6107	11	,	,	,
12350	6107	12	but	but	CC
12350	6107	13	use	use	VBP
12350	6107	14	only	only	RB
12350	6107	15	a	a	DT
12350	6107	16	part	part	NN
12350	6107	17	of	of	IN
12350	6107	18	it	-PRON-	PRP
12350	6107	19	,	,	,
12350	6107	20	keeping	keep	VBG
12350	6107	21	the	the	DT
12350	6107	22	rest	rest	NN
12350	6107	23	for	for	IN
12350	6107	24	further	further	JJ
12350	6107	25	use	use	NN
12350	6107	26	in	in	IN
12350	6107	27	a	a	DT
12350	6107	28	covered	cover	VBN
12350	6107	29	glass	glass	NN
12350	6107	30	in	in	IN
12350	6107	31	the	the	DT
12350	6107	32	ice	ice	NN
12350	6107	33	-	-	HYPH
12350	6107	34	chest	chest	NN
12350	6107	35	.	.	.
12350	6108	1	Cream	cream	NN
12350	6108	2	is	be	VBZ
12350	6108	3	usually	usually	RB
12350	6108	4	served	serve	VBN
12350	6108	5	with	with	IN
12350	6108	6	coffee	coffee	NN
12350	6108	7	,	,	,
12350	6108	8	but	but	CC
12350	6108	9	scalded	scalded	JJ
12350	6108	10	milk	milk	NN
12350	6108	11	renders	render	VBZ
12350	6108	12	the	the	DT
12350	6108	13	coffee	coffee	NN
12350	6108	14	more	more	RBR
12350	6108	15	digestible	digestible	JJ
12350	6108	16	than	than	IN
12350	6108	17	does	do	VBZ
12350	6108	18	cream	cream	NN
12350	6108	19	.	.	.
12350	6109	1	Fill	fill	VB
12350	6109	2	the	the	DT
12350	6109	3	cup	cup	NN
12350	6109	4	one	one	CD
12350	6109	5	-	-	HYPH
12350	6109	6	fourth	fourth	NN
12350	6109	7	full	full	JJ
12350	6109	8	of	of	IN
12350	6109	9	hot	hot	JJ
12350	6109	10	scalded	scalded	JJ
12350	6109	11	milk	milk	NN
12350	6109	12	;	;	:
12350	6109	13	pour	pour	VB
12350	6109	14	on	on	IN
12350	6109	15	the	the	DT
12350	6109	16	freshly	freshly	RB
12350	6109	17	made	make	VBN
12350	6109	18	coffee	coffee	NN
12350	6109	19	,	,	,
12350	6109	20	adding	add	VBG
12350	6109	21	sugar	sugar	NN
12350	6109	22	.	.	.
12350	6110	1	FILTERED	filtered	JJ
12350	6110	2	COFFEE	coffee	NN
12350	6110	3	Place	place	NN
12350	6110	4	one	one	CD
12350	6110	5	cup	cup	NN
12350	6110	6	of	of	IN
12350	6110	7	finely	finely	RB
12350	6110	8	ground	grind	VBN
12350	6110	9	coffee	coffee	NN
12350	6110	10	in	in	IN
12350	6110	11	the	the	DT
12350	6110	12	strainer	strainer	NN
12350	6110	13	of	of	IN
12350	6110	14	the	the	DT
12350	6110	15	percolator	percolator	NN
12350	6110	16	;	;	:
12350	6110	17	place	place	VB
12350	6110	18	the	the	DT
12350	6110	19	strainer	strainer	NN
12350	6110	20	in	in	IN
12350	6110	21	the	the	DT
12350	6110	22	pot	pot	NN
12350	6110	23	and	and	CC
12350	6110	24	place	place	NN
12350	6110	25	over	over	IN
12350	6110	26	the	the	DT
12350	6110	27	heat	heat	NN
12350	6110	28	.	.	.
12350	6111	1	Add	add	VB
12350	6111	2	gradually	gradually	RB
12350	6111	3	six	six	CD
12350	6111	4	cups	cup	NNS
12350	6111	5	of	of	IN
12350	6111	6	boiling	boil	VBG
12350	6111	7	water	water	NN
12350	6111	8	and	and	CC
12350	6111	9	allow	allow	VB
12350	6111	10	it	-PRON-	PRP
12350	6111	11	to	to	IN
12350	6111	12	filter	filter	VB
12350	6111	13	.	.	.
12350	6112	1	Serve	serve	VB
12350	6112	2	at	at	IN
12350	6112	3	once	once	RB
12350	6112	4	.	.	.
12350	6113	1	TURKISH	turkish	JJ
12350	6113	2	COFFEE	coffee	NN
12350	6113	3	For	for	IN
12350	6113	4	making	make	VBG
12350	6113	5	this	this	DT
12350	6113	6	the	the	DT
12350	6113	7	coffee	coffee	NN
12350	6113	8	must	must	MD
12350	6113	9	be	be	VB
12350	6113	10	pulverized	pulverize	VBN
12350	6113	11	,	,	,
12350	6113	12	and	and	CC
12350	6113	13	it	-PRON-	PRP
12350	6113	14	should	should	MD
12350	6113	15	be	be	VB
12350	6113	16	made	make	VBN
12350	6113	17	over	over	IN
12350	6113	18	an	an	DT
12350	6113	19	alcohol	alcohol	NN
12350	6113	20	lamp	lamp	NN
12350	6113	21	with	with	IN
12350	6113	22	a	a	DT
12350	6113	23	little	little	JJ
12350	6113	24	brass	brass	NN
12350	6113	25	Turkish	turkish	JJ
12350	6113	26	pot	pot	NN
12350	6113	27	.	.	.
12350	6114	1	Measure	measure	NN
12350	6114	2	into	into	IN
12350	6114	3	your	-PRON-	PRP$
12350	6114	4	pot	pot	NN
12350	6114	5	as	as	RB
12350	6114	6	many	many	JJ
12350	6114	7	after	after	IN
12350	6114	8	-	-	HYPH
12350	6114	9	dinner	dinner	NN
12350	6114	10	coffee	coffee	NN
12350	6114	11	cups	cup	NNS
12350	6114	12	of	of	IN
12350	6114	13	water	water	NN
12350	6114	14	as	as	IN
12350	6114	15	you	-PRON-	PRP
12350	6114	16	wish	wish	VBP
12350	6114	17	cups	cup	NNS
12350	6114	18	of	of	IN
12350	6114	19	coffee	coffee	NN
12350	6114	20	.	.	.
12350	6115	1	Bring	bring	VB
12350	6115	2	the	the	DT
12350	6115	3	water	water	NN
12350	6115	4	to	to	IN
12350	6115	5	a	a	DT
12350	6115	6	boil	boil	NN
12350	6115	7	and	and	CC
12350	6115	8	drop	drop	VB
12350	6115	9	a	a	DT
12350	6115	10	heaping	heaping	NN
12350	6115	11	teaspoon	teaspoon	NN
12350	6115	12	of	of	IN
12350	6115	13	the	the	DT
12350	6115	14	powdered	powder	VBN
12350	6115	15	coffee	coffee	NN
12350	6115	16	to	to	IN
12350	6115	17	each	each	DT
12350	6115	18	cup	cup	NN
12350	6115	19	on	on	IN
12350	6115	20	top	top	NN
12350	6115	21	of	of	IN
12350	6115	22	the	the	DT
12350	6115	23	water	water	NN
12350	6115	24	and	and	CC
12350	6115	25	allow	allow	VB
12350	6115	26	it	-PRON-	PRP
12350	6115	27	to	to	TO
12350	6115	28	settle	settle	VB
12350	6115	29	.	.	.
12350	6116	1	Add	add	VB
12350	6116	2	one	one	CD
12350	6116	3	,	,	,
12350	6116	4	two	two	CD
12350	6116	5	or	or	CC
12350	6116	6	three	three	CD
12350	6116	7	coffeespoons	coffeespoon	NNS
12350	6116	8	of	of	IN
12350	6116	9	powdered	powdered	JJ
12350	6116	10	sugar	sugar	NN
12350	6116	11	,	,	,
12350	6116	12	as	as	IN
12350	6116	13	desired	desire	VBN
12350	6116	14	.	.	.
12350	6117	1	Put	put	VB
12350	6117	2	the	the	DT
12350	6117	3	pot	pot	NN
12350	6117	4	again	again	RB
12350	6117	5	over	over	IN
12350	6117	6	the	the	DT
12350	6117	7	flame	flame	NN
12350	6117	8	;	;	:
12350	6117	9	bring	bring	VB
12350	6117	10	the	the	DT
12350	6117	11	coffee	coffee	NN
12350	6117	12	to	to	IN
12350	6117	13	a	a	DT
12350	6117	14	boil	boil	NN
12350	6117	15	three	three	CD
12350	6117	16	times	time	NNS
12350	6117	17	,	,	,
12350	6117	18	and	and	CC
12350	6117	19	pour	pour	VB
12350	6117	20	into	into	IN
12350	6117	21	the	the	DT
12350	6117	22	cups	cup	NNS
12350	6117	23	.	.	.
12350	6118	1	The	the	DT
12350	6118	2	grounds	ground	NNS
12350	6118	3	of	of	IN
12350	6118	4	the	the	DT
12350	6118	5	coffee	coffee	NN
12350	6118	6	are	be	VBP
12350	6118	7	of	of	IN
12350	6118	8	course	course	NN
12350	6118	9	thick	thick	JJ
12350	6118	10	in	in	IN
12350	6118	11	the	the	DT
12350	6118	12	liquid	liquid	NN
12350	6118	13	,	,	,
12350	6118	14	so	so	RB
12350	6118	15	one	one	PRP
12350	6118	16	lets	let	VBZ
12350	6118	17	the	the	DT
12350	6118	18	coffee	coffee	NN
12350	6118	19	stand	stand	VB
12350	6118	20	a	a	DT
12350	6118	21	moment	moment	NN
12350	6118	22	in	in	IN
12350	6118	23	the	the	DT
12350	6118	24	cup	cup	NN
12350	6118	25	before	before	IN
12350	6118	26	drinking	drink	VBG
12350	6118	27	.	.	.
12350	6119	1	FRENCH	french	JJ
12350	6119	2	COFFEE	COFFEE	NNS
12350	6119	3	Have	have	VBP
12350	6119	4	your	-PRON-	PRP$
12350	6119	5	coffee	coffee	NN
12350	6119	6	ground	ground	NN
12350	6119	7	very	very	RB
12350	6119	8	fine	fine	RB
12350	6119	9	and	and	CC
12350	6119	10	use	use	VBP
12350	6119	11	a	a	DT
12350	6119	12	French	french	JJ
12350	6119	13	drip	drip	NN
12350	6119	14	coffee	coffee	NN
12350	6119	15	-	-	HYPH
12350	6119	16	pot	pot	NN
12350	6119	17	.	.	.
12350	6120	1	Instead	instead	RB
12350	6120	2	of	of	IN
12350	6120	3	pouring	pour	VBG
12350	6120	4	through	through	IN
12350	6120	5	water	water	NN
12350	6120	6	,	,	,
12350	6120	7	pour	pour	VB
12350	6120	8	milk	milk	NN
12350	6120	9	through	through	RB
12350	6120	10	,	,	,
12350	6120	11	brought	bring	VBD
12350	6120	12	just	just	RB
12350	6120	13	to	to	IN
12350	6120	14	the	the	DT
12350	6120	15	boiling	boiling	NN
12350	6120	16	point	point	NN
12350	6120	17	.	.	.
12350	6121	1	The	the	DT
12350	6121	2	milk	milk	NN
12350	6121	3	passes	pass	VBZ
12350	6121	4	through	through	RP
12350	6121	5	slowly	slowly	RB
12350	6121	6	,	,	,
12350	6121	7	and	and	CC
12350	6121	8	care	care	NN
12350	6121	9	must	must	MD
12350	6121	10	be	be	VB
12350	6121	11	taken	take	VBN
12350	6121	12	not	not	RB
12350	6121	13	to	to	TO
12350	6121	14	let	let	VB
12350	6121	15	scum	scum	NN
12350	6121	16	form	form	VB
12350	6121	17	on	on	IN
12350	6121	18	the	the	DT
12350	6121	19	milk	milk	NN
12350	6121	20	.	.	.
12350	6122	1	COFFEE	coffee	NN
12350	6122	2	FOR	for	IN
12350	6122	3	TWENTY	TWENTY	NNP
12350	6122	4	PEOPLE	PEOPLE	NNS
12350	6122	5	Add	add	VB
12350	6122	6	and	and	CC
12350	6122	7	mix	mix	VB
12350	6122	8	one	one	CD
12350	6122	9	pound	pound	NN
12350	6122	10	of	of	IN
12350	6122	11	coffee	coffee	NN
12350	6122	12	finely	finely	RB
12350	6122	13	ground	grind	VBN
12350	6122	14	,	,	,
12350	6122	15	with	with	IN
12350	6122	16	one	one	CD
12350	6122	17	egg	egg	NN
12350	6122	18	and	and	CC
12350	6122	19	enough	enough	JJ
12350	6122	20	cold	cold	JJ
12350	6122	21	water	water	NN
12350	6122	22	to	to	TO
12350	6122	23	thoroughly	thoroughly	RB
12350	6122	24	moisten	moisten	VB
12350	6122	25	it	-PRON-	PRP
12350	6122	26	,	,	,
12350	6122	27	cover	cover	VB
12350	6122	28	and	and	CC
12350	6122	29	let	let	VB
12350	6122	30	stand	stand	VB
12350	6122	31	several	several	JJ
12350	6122	32	hours	hour	NNS
12350	6122	33	.	.	.
12350	6123	1	Place	place	NN
12350	6123	2	in	in	IN
12350	6123	3	thin	thin	JJ
12350	6123	4	bag	bag	NN
12350	6123	5	and	and	CC
12350	6123	6	drop	drop	VB
12350	6123	7	in	in	IN
12350	6123	8	seven	seven	CD
12350	6123	9	quarts	quart	NNS
12350	6123	10	of	of	IN
12350	6123	11	boiling	boiling	NN
12350	6123	12	water	water	NN
12350	6123	13	.	.	.
12350	6124	1	Boil	Boil	NNP
12350	6124	2	five	five	CD
12350	6124	3	minutes	minute	NNS
12350	6124	4	,	,	,
12350	6124	5	let	let	VBD
12350	6124	6	stand	stand	VB
12350	6124	7	ten	ten	CD
12350	6124	8	minutes	minute	NNS
12350	6124	9	.	.	.
12350	6125	1	Add	add	VB
12350	6125	2	cream	cream	NN
12350	6125	3	to	to	TO
12350	6125	4	coffee	coffee	VB
12350	6125	5	and	and	CC
12350	6125	6	serve	serve	VB
12350	6125	7	.	.	.
12350	6126	1	After	after	IN
12350	6126	2	-	-	HYPH
12350	6126	3	dinner	dinner	NN
12350	6126	4	coffee	coffee	NN
12350	6126	5	is	be	VBZ
12350	6126	6	made	make	VBN
12350	6126	7	double	double	PDT
12350	6126	8	the	the	DT
12350	6126	9	strength	strength	NN
12350	6126	10	of	of	IN
12350	6126	11	boiled	boil	VBN
12350	6126	12	coffee	coffee	NN
12350	6126	13	and	and	CC
12350	6126	14	is	be	VBZ
12350	6126	15	served	serve	VBN
12350	6126	16	without	without	IN
12350	6126	17	cream	cream	NN
12350	6126	18	or	or	CC
12350	6126	19	milk	milk	NN
12350	6126	20	.	.	.
12350	6127	1	BREAKFAST	breakfast	NN
12350	6127	2	COCOA	cocoa	NN
12350	6127	3	Mix	mix	NN
12350	6127	4	two	two	CD
12350	6127	5	tablespoons	tablespoon	NNS
12350	6127	6	prepared	prepare	VBN
12350	6127	7	cocoa	cocoa	NN
12350	6127	8	with	with	IN
12350	6127	9	two	two	CD
12350	6127	10	tablespoons	tablespoon	NNS
12350	6127	11	of	of	IN
12350	6127	12	sugar	sugar	NN
12350	6127	13	and	and	CC
12350	6127	14	a	a	DT
12350	6127	15	few	few	JJ
12350	6127	16	grains	grain	NNS
12350	6127	17	of	of	IN
12350	6127	18	salt	salt	NN
12350	6127	19	,	,	,
12350	6127	20	dilute	dilute	NN
12350	6127	21	with	with	IN
12350	6127	22	one	one	CD
12350	6127	23	-	-	HYPH
12350	6127	24	half	half	NN
12350	6127	25	cup	cup	NN
12350	6127	26	of	of	IN
12350	6127	27	boiling	boil	VBG
12350	6127	28	water	water	NN
12350	6127	29	to	to	TO
12350	6127	30	make	make	VB
12350	6127	31	a	a	DT
12350	6127	32	smooth	smooth	JJ
12350	6127	33	paste	paste	NN
12350	6127	34	,	,	,
12350	6127	35	then	then	RB
12350	6127	36	add	add	VB
12350	6127	37	one	one	CD
12350	6127	38	-	-	HYPH
12350	6127	39	half	half	NN
12350	6127	40	cup	cup	NN
12350	6127	41	of	of	IN
12350	6127	42	boiling	boil	VBG
12350	6127	43	water	water	NN
12350	6127	44	and	and	CC
12350	6127	45	boil	boil	VB
12350	6127	46	five	five	CD
12350	6127	47	minutes	minute	NNS
12350	6127	48	,	,	,
12350	6127	49	turn	turn	VBP
12350	6127	50	into	into	IN
12350	6127	51	three	three	CD
12350	6127	52	cups	cup	NNS
12350	6127	53	of	of	IN
12350	6127	54	scalded	scald	VBN
12350	6127	55	milk	milk	NN
12350	6127	56	and	and	CC
12350	6127	57	beat	beat	VBD
12350	6127	58	two	two	CD
12350	6127	59	minutes	minute	NNS
12350	6127	60	,	,	,
12350	6127	61	using	use	VBG
12350	6127	62	Dover	Dover	NNP
12350	6127	63	beater	beater	NN
12350	6127	64	and	and	CC
12350	6127	65	serve	serve	VB
12350	6127	66	.	.	.
12350	6128	1	RECEPTION	reception	NN
12350	6128	2	COCOA	cocoa	NN
12350	6128	3	Stir	stir	NN
12350	6128	4	one	one	CD
12350	6128	5	cup	cup	NN
12350	6128	6	of	of	IN
12350	6128	7	boiling	boil	VBG
12350	6128	8	water	water	NN
12350	6128	9	gradually	gradually	RB
12350	6128	10	onto	onto	IN
12350	6128	11	two	two	CD
12350	6128	12	tablespoons	tablespoon	NNS
12350	6128	13	of	of	IN
12350	6128	14	cocoa	cocoa	NN
12350	6128	15	,	,	,
12350	6128	16	two	two	CD
12350	6128	17	tablespoons	tablespoon	NNS
12350	6128	18	of	of	IN
12350	6128	19	sugar	sugar	NN
12350	6128	20	and	and	CC
12350	6128	21	one	one	CD
12350	6128	22	teaspoon	teaspoon	NN
12350	6128	23	of	of	IN
12350	6128	24	cornstarch	cornstarch	NN
12350	6128	25	,	,	,
12350	6128	26	a	a	DT
12350	6128	27	few	few	JJ
12350	6128	28	grains	grain	NNS
12350	6128	29	of	of	IN
12350	6128	30	salt	salt	NN
12350	6128	31	(	(	-LRB-
12350	6128	32	that	that	WDT
12350	6128	33	have	have	VBP
12350	6128	34	been	be	VBN
12350	6128	35	well	well	RB
12350	6128	36	mixed	mixed	JJ
12350	6128	37	)	)	-RRB-
12350	6128	38	in	in	IN
12350	6128	39	a	a	DT
12350	6128	40	saucepan	saucepan	NN
12350	6128	41	;	;	:
12350	6128	42	let	let	VB
12350	6128	43	boil	boil	VB
12350	6128	44	five	five	CD
12350	6128	45	minutes	minute	NNS
12350	6128	46	,	,	,
12350	6128	47	stirring	stir	VBG
12350	6128	48	constantly	constantly	RB
12350	6128	49	.	.	.
12350	6129	1	Heat	heat	NN
12350	6129	2	three	three	CD
12350	6129	3	cups	cup	NNS
12350	6129	4	of	of	IN
12350	6129	5	milk	milk	NN
12350	6129	6	in	in	IN
12350	6129	7	a	a	DT
12350	6129	8	double	double	JJ
12350	6129	9	boiler	boiler	NN
12350	6129	10	,	,	,
12350	6129	11	add	add	VB
12350	6129	12	the	the	DT
12350	6129	13	cocoa	cocoa	NN
12350	6129	14	mixture	mixture	NN
12350	6129	15	and	and	CC
12350	6129	16	one	one	CD
12350	6129	17	-	-	HYPH
12350	6129	18	half	half	NN
12350	6129	19	teaspoon	teaspoon	NN
12350	6129	20	of	of	IN
12350	6129	21	vanilla	vanilla	NN
12350	6129	22	;	;	,
12350	6129	23	beat	beat	VBN
12350	6129	24	with	with	IN
12350	6129	25	egg	egg	NN
12350	6129	26	-	-	HYPH
12350	6129	27	beater	beater	NN
12350	6129	28	until	until	IN
12350	6129	29	foamy	foamy	NN
12350	6129	30	and	and	CC
12350	6129	31	serve	serve	VB
12350	6129	32	hot	hot	JJ
12350	6129	33	in	in	IN
12350	6129	34	chocolate	chocolate	NN
12350	6129	35	cups	cup	NNS
12350	6129	36	,	,	,
12350	6129	37	with	with	IN
12350	6129	38	a	a	DT
12350	6129	39	tablespoon	tablespoon	NN
12350	6129	40	of	of	IN
12350	6129	41	whipped	whip	VBN
12350	6129	42	cream	cream	NN
12350	6129	43	on	on	IN
12350	6129	44	top	top	NN
12350	6129	45	of	of	IN
12350	6129	46	each	each	DT
12350	6129	47	cup	cup	NN
12350	6129	48	,	,	,
12350	6129	49	or	or	CC
12350	6129	50	take	take	VB
12350	6129	51	the	the	DT
12350	6129	52	cheaper	cheap	JJR
12350	6129	53	marshmallows	marshmallow	NNS
12350	6129	54	,	,	,
12350	6129	55	place	place	VB
12350	6129	56	two	two	CD
12350	6129	57	in	in	IN
12350	6129	58	each	each	DT
12350	6129	59	cup	cup	NN
12350	6129	60	and	and	CC
12350	6129	61	fill	fill	VB
12350	6129	62	cups	cup	NNS
12350	6129	63	two	two	CD
12350	6129	64	-	-	HYPH
12350	6129	65	thirds	third	NNS
12350	6129	66	full	full	JJ
12350	6129	67	of	of	IN
12350	6129	68	hot	hot	JJ
12350	6129	69	cocoa	cocoa	NN
12350	6129	70	.	.	.
12350	6130	1	HOT	hot	JJ
12350	6130	2	CHOCOLATE	CHOCOLATE	NNP
12350	6130	3	Scrape	scrape	NN
12350	6130	4	two	two	CD
12350	6130	5	ounces	ounce	NNS
12350	6130	6	of	of	IN
12350	6130	7	unsweetened	unsweetened	JJ
12350	6130	8	chocolate	chocolate	NN
12350	6130	9	very	very	RB
12350	6130	10	fine	fine	RB
12350	6130	11	,	,	,
12350	6130	12	add	add	VB
12350	6130	13	three	three	CD
12350	6130	14	tablespoons	tablespoon	NNS
12350	6130	15	of	of	IN
12350	6130	16	sugar	sugar	NN
12350	6130	17	,	,	,
12350	6130	18	small	small	JJ
12350	6130	19	piece	piece	NN
12350	6130	20	of	of	IN
12350	6130	21	stick	stick	NNP
12350	6130	22	cinnamon	cinnamon	NNP
12350	6130	23	and	and	CC
12350	6130	24	one	one	CD
12350	6130	25	cup	cup	NN
12350	6130	26	of	of	IN
12350	6130	27	boiling	boiling	NN
12350	6130	28	water	water	NN
12350	6130	29	;	;	:
12350	6130	30	stir	stir	VB
12350	6130	31	over	over	IN
12350	6130	32	moderate	moderate	JJ
12350	6130	33	heat	heat	NN
12350	6130	34	until	until	IN
12350	6130	35	smooth	smooth	JJ
12350	6130	36	,	,	,
12350	6130	37	then	then	RB
12350	6130	38	add	add	VB
12350	6130	39	three	three	CD
12350	6130	40	cups	cup	NNS
12350	6130	41	of	of	IN
12350	6130	42	hot	hot	JJ
12350	6130	43	milk	milk	NN
12350	6130	44	.	.	.
12350	6131	1	Return	return	VB
12350	6131	2	to	to	IN
12350	6131	3	the	the	DT
12350	6131	4	fire	fire	NN
12350	6131	5	for	for	IN
12350	6131	6	a	a	DT
12350	6131	7	minute	minute	NN
12350	6131	8	,	,	,
12350	6131	9	do	do	VB
12350	6131	10	not	not	RB
12350	6131	11	let	let	VB
12350	6131	12	it	-PRON-	PRP
12350	6131	13	boil	boil	VB
12350	6131	14	,	,	,
12350	6131	15	remove	remove	VB
12350	6131	16	,	,	,
12350	6131	17	add	add	VB
12350	6131	18	one	one	CD
12350	6131	19	teaspoon	teaspoon	NN
12350	6131	20	of	of	IN
12350	6131	21	vanilla	vanilla	NN
12350	6131	22	.	.	.
12350	6132	1	Beat	beat	VB
12350	6132	2	with	with	IN
12350	6132	3	an	an	DT
12350	6132	4	egg	egg	NN
12350	6132	5	-	-	HYPH
12350	6132	6	beater	beater	NN
12350	6132	7	and	and	CC
12350	6132	8	serve	serve	VB
12350	6132	9	.	.	.
12350	6133	1	CHOCOLATE	chocolate	NN
12350	6133	2	SYRUP	syrup	NN
12350	6133	3	Dissolve	dissolve	NN
12350	6133	4	two	two	CD
12350	6133	5	cups	cup	NNS
12350	6133	6	of	of	IN
12350	6133	7	sugar	sugar	NN
12350	6133	8	in	in	IN
12350	6133	9	one	one	CD
12350	6133	10	cup	cup	NN
12350	6133	11	of	of	IN
12350	6133	12	water	water	NN
12350	6133	13	and	and	CC
12350	6133	14	boil	boil	VB
12350	6133	15	five	five	CD
12350	6133	16	minutes	minute	NNS
12350	6133	17	.	.	.
12350	6134	1	Mix	mix	VB
12350	6134	2	one	one	CD
12350	6134	3	cup	cup	NN
12350	6134	4	of	of	IN
12350	6134	5	cocoa	cocoa	NN
12350	6134	6	with	with	IN
12350	6134	7	one	one	CD
12350	6134	8	cup	cup	NN
12350	6134	9	of	of	IN
12350	6134	10	water	water	NN
12350	6134	11	and	and	CC
12350	6134	12	add	add	VB
12350	6134	13	to	to	IN
12350	6134	14	the	the	DT
12350	6134	15	boiling	boiling	NN
12350	6134	16	syrup	syrup	NN
12350	6134	17	.	.	.
12350	6135	1	Boil	Boil	NNP
12350	6135	2	slowly	slowly	RB
12350	6135	3	for	for	IN
12350	6135	4	ten	ten	CD
12350	6135	5	minutes	minute	NNS
12350	6135	6	,	,	,
12350	6135	7	add	add	VB
12350	6135	8	salt	salt	NN
12350	6135	9	;	;	:
12350	6135	10	cool	cool	JJ
12350	6135	11	and	and	CC
12350	6135	12	bottle	bottle	VB
12350	6135	13	for	for	IN
12350	6135	14	further	further	JJ
12350	6135	15	use	use	NN
12350	6135	16	.	.	.
12350	6136	1	This	this	DT
12350	6136	2	syrup	syrup	NN
12350	6136	3	will	will	MD
12350	6136	4	keep	keep	VB
12350	6136	5	a	a	DT
12350	6136	6	long	long	JJ
12350	6136	7	time	time	NN
12350	6136	8	in	in	IN
12350	6136	9	the	the	DT
12350	6136	10	ice	ice	NN
12350	6136	11	-	-	HYPH
12350	6136	12	chest	chest	NN
12350	6136	13	in	in	IN
12350	6136	14	summer	summer	NN
12350	6136	15	and	and	CC
12350	6136	16	may	may	MD
12350	6136	17	be	be	VB
12350	6136	18	used	use	VBN
12350	6136	19	for	for	IN
12350	6136	20	making	make	VBG
12350	6136	21	delicious	delicious	JJ
12350	6136	22	drinks	drink	NNS
12350	6136	23	.	.	.
12350	6137	1	CHOCOLATE	CHOCOLATE	NNP
12350	6137	2	NECTAR	NECTAR	NNP
12350	6137	3	Put	Put	VBD
12350	6137	4	into	into	IN
12350	6137	5	a	a	DT
12350	6137	6	glass	glass	NN
12350	6137	7	two	two	CD
12350	6137	8	tablespoons	tablespoon	NNS
12350	6137	9	of	of	IN
12350	6137	10	chocolate	chocolate	NN
12350	6137	11	syrup	syrup	NN
12350	6137	12	,	,	,
12350	6137	13	a	a	DT
12350	6137	14	little	little	JJ
12350	6137	15	cream	cream	NN
12350	6137	16	or	or	CC
12350	6137	17	milk	milk	NN
12350	6137	18	and	and	CC
12350	6137	19	chopped	chopped	JJ
12350	6137	20	ice	ice	NN
12350	6137	21	,	,	,
12350	6137	22	and	and	CC
12350	6137	23	fill	fill	VB
12350	6137	24	up	up	RP
12350	6137	25	the	the	DT
12350	6137	26	glass	glass	NN
12350	6137	27	with	with	IN
12350	6137	28	soda	soda	NN
12350	6137	29	water	water	NN
12350	6137	30	,	,	,
12350	6137	31	apollinaris	apollinaris	NNP
12350	6137	32	,	,	,
12350	6137	33	or	or	CC
12350	6137	34	milk	milk	NN
12350	6137	35	.	.	.
12350	6138	1	Drop	drop	VB
12350	6138	2	a	a	DT
12350	6138	3	little	little	JJ
12350	6138	4	whipped	whipped	JJ
12350	6138	5	cream	cream	NN
12350	6138	6	on	on	IN
12350	6138	7	top	top	NN
12350	6138	8	.	.	.
12350	6139	1	ICED	iced	JJ
12350	6139	2	CHOCOLATE	CHOCOLATE	NNP
12350	6139	3	Follow	Follow	NNP
12350	6139	4	recipe	recipe	NN
12350	6139	5	for	for	IN
12350	6139	6	boiled	boil	VBN
12350	6139	7	chocolate	chocolate	NN
12350	6139	8	,	,	,
12350	6139	9	but	but	CC
12350	6139	10	do	do	VBP
12350	6139	11	not	not	RB
12350	6139	12	beat	beat	VB
12350	6139	13	,	,	,
12350	6139	14	add	add	VB
12350	6139	15	one	one	CD
12350	6139	16	egg	egg	NN
12350	6139	17	,	,	,
12350	6139	18	finely	finely	RB
12350	6139	19	chopped	chop	VBD
12350	6139	20	ice	ice	NN
12350	6139	21	and	and	CC
12350	6139	22	three	three	CD
12350	6139	23	-	-	HYPH
12350	6139	24	fourths	fourth	NNS
12350	6139	25	cup	cup	NN
12350	6139	26	of	of	IN
12350	6139	27	milk	milk	NN
12350	6139	28	,	,	,
12350	6139	29	put	put	VBN
12350	6139	30	in	in	IN
12350	6139	31	a	a	DT
12350	6139	32	bowl	bowl	NN
12350	6139	33	and	and	CC
12350	6139	34	beat	beat	VBD
12350	6139	35	thoroughly	thoroughly	RB
12350	6139	36	with	with	IN
12350	6139	37	a	a	DT
12350	6139	38	Dover	Dover	NNP
12350	6139	39	beater	beater	NN
12350	6139	40	or	or	CC
12350	6139	41	pour	pour	VB
12350	6139	42	into	into	IN
12350	6139	43	jar	jar	NN
12350	6139	44	with	with	IN
12350	6139	45	cover	cover	NN
12350	6139	46	and	and	CC
12350	6139	47	shake	shake	VB
12350	6139	48	thoroughly	thoroughly	RB
12350	6139	49	.	.	.
12350	6140	1	Serve	serve	VB
12350	6140	2	in	in	IN
12350	6140	3	tall	tall	JJ
12350	6140	4	glasses	glass	NNS
12350	6140	5	.	.	.
12350	6141	1	ICED	iced	JJ
12350	6141	2	COFFEE	COFFEE	NNS
12350	6141	3	Take	take	VBP
12350	6141	4	boiled	boil	VBN
12350	6141	5	coffee	coffee	NN
12350	6141	6	,	,	,
12350	6141	7	strain	strain	VB
12350	6141	8	,	,	,
12350	6141	9	add	add	VB
12350	6141	10	sugar	sugar	NN
12350	6141	11	to	to	TO
12350	6141	12	taste	taste	VB
12350	6141	13	and	and	CC
12350	6141	14	chill	chill	VB
12350	6141	15	.	.	.
12350	6142	1	When	when	WRB
12350	6142	2	ready	ready	JJ
12350	6142	3	to	to	TO
12350	6142	4	serve	serve	VB
12350	6142	5	,	,	,
12350	6142	6	add	add	VB
12350	6142	7	one	one	CD
12350	6142	8	quart	quart	NN
12350	6142	9	of	of	IN
12350	6142	10	coffee	coffee	NN
12350	6142	11	,	,	,
12350	6142	12	one	one	CD
12350	6142	13	-	-	HYPH
12350	6142	14	half	half	NN
12350	6142	15	cup	cup	NN
12350	6142	16	of	of	IN
12350	6142	17	cream	cream	NN
12350	6142	18	and	and	CC
12350	6142	19	pour	pour	VBP
12350	6142	20	in	in	IN
12350	6142	21	pitcher	pitcher	NN
12350	6142	22	.	.	.
12350	6143	1	Serve	serve	VB
12350	6143	2	in	in	IN
12350	6143	3	tall	tall	JJ
12350	6143	4	glasses	glass	NNS
12350	6143	5	.	.	.
12350	6144	1	Have	have	VBP
12350	6144	2	ready	ready	JJ
12350	6144	3	a	a	DT
12350	6144	4	small	small	JJ
12350	6144	5	bowl	bowl	NN
12350	6144	6	of	of	IN
12350	6144	7	whipped	whip	VBN
12350	6144	8	cream	cream	NN
12350	6144	9	and	and	CC
12350	6144	10	,	,	,
12350	6144	11	if	if	IN
12350	6144	12	desired	desire	VBN
12350	6144	13	,	,	,
12350	6144	14	place	place	VBP
12350	6144	15	a	a	DT
12350	6144	16	tablespoon	tablespoon	NN
12350	6144	17	on	on	IN
12350	6144	18	top	top	NN
12350	6144	19	of	of	IN
12350	6144	20	each	each	DT
12350	6144	21	glass	glass	NN
12350	6144	22	.	.	.
12350	6145	1	TEA	TEA	NNP
12350	6145	2	Scald	Scald	NNP
12350	6145	3	the	the	DT
12350	6145	4	tea	tea	NN
12350	6145	5	-	-	HYPH
12350	6145	6	pot	pot	NN
12350	6145	7	.	.	.
12350	6146	1	Allow	allow	VB
12350	6146	2	one	one	CD
12350	6146	3	teaspoon	teaspoon	NN
12350	6146	4	of	of	IN
12350	6146	5	tea	tea	NN
12350	6146	6	to	to	IN
12350	6146	7	each	each	DT
12350	6146	8	person	person	NN
12350	6146	9	,	,	,
12350	6146	10	and	and	CC
12350	6146	11	one	one	CD
12350	6146	12	extra	extra	JJ
12350	6146	13	.	.	.
12350	6147	1	When	when	WRB
12350	6147	2	the	the	DT
12350	6147	3	water	water	NN
12350	6147	4	boils	boil	VBZ
12350	6147	5	,	,	,
12350	6147	6	pour	pour	VB
12350	6147	7	off	off	RP
12350	6147	8	the	the	DT
12350	6147	9	water	water	NN
12350	6147	10	with	with	IN
12350	6147	11	which	which	WDT
12350	6147	12	the	the	DT
12350	6147	13	pot	pot	NN
12350	6147	14	was	be	VBD
12350	6147	15	scalded	scald	VBN
12350	6147	16	,	,	,
12350	6147	17	put	put	VBN
12350	6147	18	in	in	IN
12350	6147	19	the	the	DT
12350	6147	20	tea	tea	NN
12350	6147	21	,	,	,
12350	6147	22	and	and	CC
12350	6147	23	pour	pour	VB
12350	6147	24	boiling	boil	VBG
12350	6147	25	water	water	NN
12350	6147	26	over	over	IN
12350	6147	27	it	-PRON-	PRP
12350	6147	28	.	.	.
12350	6148	1	Let	let	VB
12350	6148	2	it	-PRON-	PRP
12350	6148	3	draw	draw	VB
12350	6148	4	three	three	CD
12350	6148	5	minutes	minute	NNS
12350	6148	6	.	.	.
12350	6149	1	Tea	tea	NN
12350	6149	2	should	should	MD
12350	6149	3	never	never	RB
12350	6149	4	be	be	VB
12350	6149	5	allowed	allow	VBN
12350	6149	6	to	to	TO
12350	6149	7	remain	remain	VB
12350	6149	8	on	on	IN
12350	6149	9	the	the	DT
12350	6149	10	leaves	leave	NNS
12350	6149	11	.	.	.
12350	6150	1	If	if	IN
12350	6150	2	not	not	RB
12350	6150	3	drunk	drunk	JJ
12350	6150	4	as	as	RB
12350	6150	5	soon	soon	RB
12350	6150	6	as	as	IN
12350	6150	7	it	-PRON-	PRP
12350	6150	8	is	be	VBZ
12350	6150	9	drawn	draw	VBN
12350	6150	10	,	,	,
12350	6150	11	it	-PRON-	PRP
12350	6150	12	should	should	MD
12350	6150	13	be	be	VB
12350	6150	14	poured	pour	VBN
12350	6150	15	off	off	RP
12350	6150	16	into	into	IN
12350	6150	17	another	another	DT
12350	6150	18	hot	hot	JJ
12350	6150	19	tea	tea	NN
12350	6150	20	-	-	HYPH
12350	6150	21	pot	pot	NN
12350	6150	22	,	,	,
12350	6150	23	or	or	CC
12350	6150	24	into	into	IN
12350	6150	25	a	a	DT
12350	6150	26	hot	hot	JJ
12350	6150	27	jug	jug	NN
12350	6150	28	,	,	,
12350	6150	29	which	which	WDT
12350	6150	30	should	should	MD
12350	6150	31	stand	stand	VB
12350	6150	32	in	in	IN
12350	6150	33	hot	hot	JJ
12350	6150	34	water	water	NN
12350	6150	35	.	.	.
12350	6151	1	TEA	TEA	NNP
12350	6151	2	(	(	-LRB-
12350	6151	3	RUSSIAN	russian	JJ
12350	6151	4	STYLE	STYLE	NNP
12350	6151	5	)	)	-RRB-
12350	6151	6	Use	use	VB
12350	6151	7	a	a	DT
12350	6151	8	small	small	JJ
12350	6151	9	earthenware	earthenware	NN
12350	6151	10	tea	tea	NN
12350	6151	11	-	-	HYPH
12350	6151	12	pot	pot	NN
12350	6151	13	,	,	,
12350	6151	14	thoroughly	thoroughly	RB
12350	6151	15	clean	clean	JJ
12350	6151	16	.	.	.
12350	6152	1	Put	put	VB
12350	6152	2	in	in	RP
12350	6152	3	two	two	CD
12350	6152	4	teaspoons	teaspoon	NNS
12350	6152	5	of	of	IN
12350	6152	6	tea	tea	NN
12350	6152	7	leaves	leave	NNS
12350	6152	8	,	,	,
12350	6152	9	pour	pour	VBP
12350	6152	10	over	over	IN
12350	6152	11	it	-PRON-	PRP
12350	6152	12	boiling	boil	VBG
12350	6152	13	water	water	NN
12350	6152	14	to	to	IN
12350	6152	15	one	one	CD
12350	6152	16	-	-	HYPH
12350	6152	17	fourth	fourth	NN
12350	6152	18	of	of	IN
12350	6152	19	the	the	DT
12350	6152	20	pot	pot	NN
12350	6152	21	,	,	,
12350	6152	22	and	and	CC
12350	6152	23	let	let	VB
12350	6152	24	it	-PRON-	PRP
12350	6152	25	stand	stand	VB
12350	6152	26	three	three	CD
12350	6152	27	minutes	minute	NNS
12350	6152	28	.	.	.
12350	6153	1	Then	then	RB
12350	6153	2	fill	fill	VB
12350	6153	3	the	the	DT
12350	6153	4	pot	pot	NN
12350	6153	5	entirely	entirely	RB
12350	6153	6	with	with	IN
12350	6153	7	boiling	boil	VBG
12350	6153	8	water	water	NN
12350	6153	9	and	and	CC
12350	6153	10	let	let	VB
12350	6153	11	it	-PRON-	PRP
12350	6153	12	stand	stand	VB
12350	6153	13	five	five	CD
12350	6153	14	minutes	minute	NNS
12350	6153	15	.	.	.
12350	6154	1	In	in	IN
12350	6154	2	serving	serve	VBG
12350	6154	3	dilute	dilute	NN
12350	6154	4	with	with	IN
12350	6154	5	warm	warm	JJ
12350	6154	6	water	water	NN
12350	6154	7	to	to	TO
12350	6154	8	suit	suit	VB
12350	6154	9	taste	taste	NN
12350	6154	10	,	,	,
12350	6154	11	or	or	CC
12350	6154	12	serve	serve	VB
12350	6154	13	cold	cold	JJ
12350	6154	14	,	,	,
12350	6154	15	but	but	CC
12350	6154	16	always	always	RB
12350	6154	17	without	without	IN
12350	6154	18	milk	milk	NN
12350	6154	19	.	.	.
12350	6155	1	A	a	DT
12350	6155	2	thin	thin	JJ
12350	6155	3	slice	slice	NN
12350	6155	4	of	of	IN
12350	6155	5	lemon	lemon	NN
12350	6155	6	or	or	CC
12350	6155	7	a	a	DT
12350	6155	8	few	few	JJ
12350	6155	9	drops	drop	NNS
12350	6155	10	of	of	IN
12350	6155	11	lemon	lemon	NN
12350	6155	12	juice	juice	NN
12350	6155	13	is	be	VBZ
12350	6155	14	allowed	allow	VBN
12350	6155	15	for	for	IN
12350	6155	16	each	each	DT
12350	6155	17	cup	cup	NN
12350	6155	18	.	.	.
12350	6156	1	Preserved	preserve	VBN
12350	6156	2	strawberries	strawberry	NNS
12350	6156	3	,	,	,
12350	6156	4	cherries	cherry	NNS
12350	6156	5	or	or	CC
12350	6156	6	raspberries	raspberry	NNS
12350	6156	7	are	be	VBP
12350	6156	8	considered	consider	VBN
12350	6156	9	an	an	DT
12350	6156	10	improvement	improvement	NN
12350	6156	11	.	.	.
12350	6157	1	RUSSIAN	RUSSIAN	NNP
12350	6157	2	ICED	ICED	NNP
12350	6157	3	TEA	tea	NN
12350	6157	4	Make	make	VBP
12350	6157	5	tea	tea	NN
12350	6157	6	for	for	IN
12350	6157	7	as	as	RB
12350	6157	8	many	many	JJ
12350	6157	9	cups	cup	NNS
12350	6157	10	as	as	IN
12350	6157	11	desired	desire	VBN
12350	6157	12	,	,	,
12350	6157	13	strain	strain	NN
12350	6157	14	and	and	CC
12350	6157	15	cool	cool	JJ
12350	6157	16	.	.	.
12350	6158	1	Place	place	NN
12350	6158	2	in	in	IN
12350	6158	3	ice	ice	NN
12350	6158	4	-	-	HYPH
12350	6158	5	box	box	NN
12350	6158	6	,	,	,
12350	6158	7	chill	chill	VB
12350	6158	8	thoroughly	thoroughly	RB
12350	6158	9	and	and	CC
12350	6158	10	serve	serve	VB
12350	6158	11	in	in	IN
12350	6158	12	tall	tall	JJ
12350	6158	13	glass	glass	NN
12350	6158	14	with	with	IN
12350	6158	15	ice	ice	NN
12350	6158	16	and	and	CC
12350	6158	17	flavor	flavor	NN
12350	6158	18	with	with	IN
12350	6158	19	loaf	loaf	NN
12350	6158	20	sugar	sugar	NN
12350	6158	21	,	,	,
12350	6158	22	one	one	CD
12350	6158	23	teaspoon	teaspoon	NN
12350	6158	24	of	of	IN
12350	6158	25	rum	rum	NN
12350	6158	26	or	or	CC
12350	6158	27	brandy	brandy	NN
12350	6158	28	,	,	,
12350	6158	29	one	one	CD
12350	6158	30	slice	slice	NN
12350	6158	31	of	of	IN
12350	6158	32	lemon	lemon	NN
12350	6158	33	or	or	CC
12350	6158	34	one	one	CD
12350	6158	35	teaspoon	teaspoon	NN
12350	6158	36	preserved	preserve	VBN
12350	6158	37	strawberries	strawberry	NNS
12350	6158	38	,	,	,
12350	6158	39	raspberries	raspberry	NNS
12350	6158	40	,	,	,
12350	6158	41	cherries	cherry	NNS
12350	6158	42	or	or	CC
12350	6158	43	pineapple	pineapple	NN
12350	6158	44	,	,	,
12350	6158	45	or	or	CC
12350	6158	46	loaf	loaf	NN
12350	6158	47	sugar	sugar	NN
12350	6158	48	may	may	MD
12350	6158	49	be	be	VB
12350	6158	50	flavored	flavor	VBN
12350	6158	51	with	with	IN
12350	6158	52	lemon	lemon	NN
12350	6158	53	or	or	CC
12350	6158	54	orange	orange	JJ
12350	6158	55	and	and	CC
12350	6158	56	packed	packed	JJ
12350	6158	57	and	and	CC
12350	6158	58	stored	store	VBN
12350	6158	59	in	in	IN
12350	6158	60	jars	jar	NNS
12350	6158	61	to	to	TO
12350	6158	62	be	be	VB
12350	6158	63	used	use	VBN
12350	6158	64	later	later	RB
12350	6158	65	to	to	TO
12350	6158	66	flavor	flavor	VB
12350	6158	67	and	and	CC
12350	6158	68	sweeten	sweeten	VB
12350	6158	69	the	the	DT
12350	6158	70	tea	tea	NN
12350	6158	71	.	.	.
12350	6159	1	Wash	wash	VB
12350	6159	2	the	the	DT
12350	6159	3	rind	rind	NN
12350	6159	4	of	of	IN
12350	6159	5	lemon	lemon	NN
12350	6159	6	or	or	CC
12350	6159	7	orange	orange	NN
12350	6159	8	and	and	CC
12350	6159	9	wipe	wipe	NN
12350	6159	10	dry	dry	JJ
12350	6159	11	,	,	,
12350	6159	12	then	then	RB
12350	6159	13	rub	rub	VB
12350	6159	14	over	over	RP
12350	6159	15	all	all	DT
12350	6159	16	sides	side	NNS
12350	6159	17	of	of	IN
12350	6159	18	the	the	DT
12350	6159	19	sugar	sugar	NN
12350	6159	20	.	.	.
12350	6160	1	HOT	hot	JJ
12350	6160	2	WINE	wine	NN
12350	6160	3	(	(	-LRB-
12350	6160	4	GLUEH	GLUEH	NNP
12350	6160	5	)	)	-RRB-
12350	6160	6	Mix	mix	VB
12350	6160	7	one	one	CD
12350	6160	8	quart	quart	JJ
12350	6160	9	claret	claret	NN
12350	6160	10	,	,	,
12350	6160	11	one	one	CD
12350	6160	12	pint	pint	NN
12350	6160	13	water	water	NN
12350	6160	14	,	,	,
12350	6160	15	two	two	CD
12350	6160	16	cups	cup	NNS
12350	6160	17	of	of	IN
12350	6160	18	sugar	sugar	NN
12350	6160	19	,	,	,
12350	6160	20	one	one	CD
12350	6160	21	-	-	HYPH
12350	6160	22	half	half	NN
12350	6160	23	teaspoon	teaspoon	NN
12350	6160	24	of	of	IN
12350	6160	25	whole	whole	JJ
12350	6160	26	cloves	clove	NNS
12350	6160	27	,	,	,
12350	6160	28	one	one	CD
12350	6160	29	teaspoon	teaspoon	NN
12350	6160	30	of	of	IN
12350	6160	31	whole	whole	JJ
12350	6160	32	cinnamon	cinnamon	NN
12350	6160	33	,	,	,
12350	6160	34	lemon	lemon	NN
12350	6160	35	rind	rind	NN
12350	6160	36	cut	cut	VBD
12350	6160	37	thin	thin	JJ
12350	6160	38	and	and	CC
12350	6160	39	in	in	IN
12350	6160	40	small	small	JJ
12350	6160	41	pieces	piece	NNS
12350	6160	42	.	.	.
12350	6161	1	Boil	Boil	NNP
12350	6161	2	steadily	steadily	RB
12350	6161	3	for	for	IN
12350	6161	4	fifteen	fifteen	CD
12350	6161	5	minutes	minute	NNS
12350	6161	6	and	and	CC
12350	6161	7	serve	serve	VB
12350	6161	8	hot	hot	JJ
12350	6161	9	.	.	.
12350	6162	1	FRUIT	FRUIT	NNP
12350	6162	2	DRINKS	drink	VBZ
12350	6162	3	The	the	DT
12350	6162	4	success	success	NN
12350	6162	5	of	of	IN
12350	6162	6	lemon-	lemon-	NN
12350	6162	7	,	,	,
12350	6162	8	orange-	orange-	NN
12350	6162	9	and	and	CC
12350	6162	10	pineapple	pineapple	NN
12350	6162	11	-	-	HYPH
12350	6162	12	ades	ade	NNS
12350	6162	13	depends	depend	VBZ
12350	6162	14	upon	upon	IN
12350	6162	15	the	the	DT
12350	6162	16	way	way	NN
12350	6162	17	they	-PRON-	PRP
12350	6162	18	are	be	VBP
12350	6162	19	made	make	VBN
12350	6162	20	.	.	.
12350	6163	1	It	-PRON-	PRP
12350	6163	2	is	be	VBZ
12350	6163	3	best	good	JJS
12350	6163	4	to	to	TO
12350	6163	5	make	make	VB
12350	6163	6	a	a	DT
12350	6163	7	syrup	syrup	NN
12350	6163	8	,	,	,
12350	6163	9	using	use	VBG
12350	6163	10	one	one	CD
12350	6163	11	cup	cup	NN
12350	6163	12	of	of	IN
12350	6163	13	granulated	granulate	VBN
12350	6163	14	sugar	sugar	NN
12350	6163	15	to	to	IN
12350	6163	16	one	one	CD
12350	6163	17	cup	cup	NN
12350	6163	18	of	of	IN
12350	6163	19	water	water	NN
12350	6163	20	.	.	.
12350	6164	1	Put	put	VB
12350	6164	2	the	the	DT
12350	6164	3	sugar	sugar	NN
12350	6164	4	in	in	IN
12350	6164	5	cold	cold	JJ
12350	6164	6	water	water	NN
12350	6164	7	over	over	IN
12350	6164	8	the	the	DT
12350	6164	9	fire	fire	NN
12350	6164	10	;	;	:
12350	6164	11	stir	stir	VB
12350	6164	12	until	until	IN
12350	6164	13	the	the	DT
12350	6164	14	sugar	sugar	NN
12350	6164	15	is	be	VBZ
12350	6164	16	dissolved	dissolve	VBN
12350	6164	17	;	;	:
12350	6164	18	then	then	RB
12350	6164	19	cook	cook	VB
12350	6164	20	until	until	IN
12350	6164	21	the	the	DT
12350	6164	22	syrup	syrup	NN
12350	6164	23	spins	spin	VBZ
12350	6164	24	a	a	DT
12350	6164	25	fine	fine	JJ
12350	6164	26	thread	thread	NN
12350	6164	27	.	.	.
12350	6165	1	Take	take	VB
12350	6165	2	from	from	IN
12350	6165	3	the	the	DT
12350	6165	4	fire	fire	NN
12350	6165	5	and	and	CC
12350	6165	6	add	add	VB
12350	6165	7	the	the	DT
12350	6165	8	fruit	fruit	NN
12350	6165	9	juices	juice	NNS
12350	6165	10	while	while	IN
12350	6165	11	the	the	DT
12350	6165	12	syrup	syrup	NN
12350	6165	13	is	be	VBZ
12350	6165	14	hot	hot	JJ
12350	6165	15	.	.	.
12350	6166	1	If	if	IN
12350	6166	2	lemonade	lemonade	NN
12350	6166	3	is	be	VBZ
12350	6166	4	desired	desire	VBN
12350	6166	5	,	,	,
12350	6166	6	lemon	lemon	NN
12350	6166	7	should	should	MD
12350	6166	8	predominate	predominate	VB
12350	6166	9	,	,	,
12350	6166	10	but	but	CC
12350	6166	11	orange	orange	NN
12350	6166	12	or	or	CC
12350	6166	13	pineapple	pineapple	NN
12350	6166	14	juice	juice	NN
12350	6166	15	or	or	CC
12350	6166	16	both	both	DT
12350	6166	17	should	should	MD
12350	6166	18	be	be	VB
12350	6166	19	added	add	VBN
12350	6166	20	to	to	TO
12350	6166	21	yield	yield	VB
12350	6166	22	the	the	DT
12350	6166	23	best	good	JJS
12350	6166	24	result	result	NN
12350	6166	25	.	.	.
12350	6167	1	Small	small	JJ
12350	6167	2	pieces	piece	NNS
12350	6167	3	of	of	IN
12350	6167	4	fresh	fresh	JJ
12350	6167	5	pineapple	pineapple	NN
12350	6167	6	,	,	,
12350	6167	7	fresh	fresh	JJ
12350	6167	8	strawberries	strawberry	NNS
12350	6167	9	and	and	CC
12350	6167	10	maraschino	maraschino	NN
12350	6167	11	cherries	cherry	NNS
12350	6167	12	added	add	VBN
12350	6167	13	at	at	IN
12350	6167	14	time	time	NN
12350	6167	15	of	of	IN
12350	6167	16	serving	serve	VBG
12350	6167	17	will	will	MD
12350	6167	18	make	make	VB
12350	6167	19	the	the	DT
12350	6167	20	drink	drink	NN
12350	6167	21	look	look	VB
12350	6167	22	pretty	pretty	RB
12350	6167	23	and	and	CC
12350	6167	24	will	will	MD
12350	6167	25	improve	improve	VB
12350	6167	26	the	the	DT
12350	6167	27	flavor	flavor	NN
12350	6167	28	.	.	.
12350	6168	1	Shaved	shave	VBN
12350	6168	2	or	or	CC
12350	6168	3	very	very	RB
12350	6168	4	finely	finely	RB
12350	6168	5	cracked	crack	VBN
12350	6168	6	ice	ice	NN
12350	6168	7	should	should	MD
12350	6168	8	be	be	VB
12350	6168	9	used	use	VBN
12350	6168	10	.	.	.
12350	6169	1	PINEAPPLE	PINEAPPLE	NNP
12350	6169	2	LEMONADE	LEMONADE	NNP
12350	6169	3	Pare	Pare	NNP
12350	6169	4	and	and	CC
12350	6169	5	grate	grate	VB
12350	6169	6	a	a	DT
12350	6169	7	ripe	ripe	JJ
12350	6169	8	pineapple	pineapple	NN
12350	6169	9	;	;	:
12350	6169	10	add	add	VB
12350	6169	11	the	the	DT
12350	6169	12	juice	juice	NN
12350	6169	13	of	of	IN
12350	6169	14	four	four	CD
12350	6169	15	lemons	lemon	NNS
12350	6169	16	and	and	CC
12350	6169	17	a	a	DT
12350	6169	18	syrup	syrup	NN
12350	6169	19	made	make	VBN
12350	6169	20	by	by	IN
12350	6169	21	boiling	boil	VBG
12350	6169	22	together	together	RB
12350	6169	23	for	for	IN
12350	6169	24	a	a	DT
12350	6169	25	few	few	JJ
12350	6169	26	minutes	minute	NNS
12350	6169	27	two	two	CD
12350	6169	28	cups	cup	NNS
12350	6169	29	of	of	IN
12350	6169	30	sugar	sugar	NN
12350	6169	31	and	and	CC
12350	6169	32	the	the	DT
12350	6169	33	same	same	JJ
12350	6169	34	quantity	quantity	NN
12350	6169	35	of	of	IN
12350	6169	36	water	water	NN
12350	6169	37	.	.	.
12350	6170	1	Mix	mix	VB
12350	6170	2	and	and	CC
12350	6170	3	add	add	VB
12350	6170	4	a	a	DT
12350	6170	5	quart	quart	NN
12350	6170	6	of	of	IN
12350	6170	7	water	water	NN
12350	6170	8	.	.	.
12350	6171	1	When	when	WRB
12350	6171	2	quite	quite	RB
12350	6171	3	cold	cold	JJ
12350	6171	4	strain	strain	NN
12350	6171	5	and	and	CC
12350	6171	6	ice	ice	NN
12350	6171	7	.	.	.
12350	6172	1	A	a	DT
12350	6172	2	cherry	cherry	NN
12350	6172	3	,	,	,
12350	6172	4	in	in	IN
12350	6172	5	each	each	DT
12350	6172	6	glass	glass	NN
12350	6172	7	is	be	VBZ
12350	6172	8	an	an	DT
12350	6172	9	agreeable	agreeable	JJ
12350	6172	10	addition	addition	NN
12350	6172	11	,	,	,
12350	6172	12	as	as	IN
12350	6172	13	are	be	VBP
12350	6172	14	a	a	DT
12350	6172	15	few	few	JJ
12350	6172	16	strawberries	strawberry	NNS
12350	6172	17	or	or	CC
12350	6172	18	raspberries	raspberry	NNS
12350	6172	19	.	.	.
12350	6173	1	QUICK	quick	JJ
12350	6173	2	LEMONADE	LEMONADE	NNP
12350	6173	3	Wash	Wash	NNP
12350	6173	4	two	two	CD
12350	6173	5	lemons	lemon	NNS
12350	6173	6	and	and	CC
12350	6173	7	squeeze	squeeze	VB
12350	6173	8	the	the	DT
12350	6173	9	juice	juice	NN
12350	6173	10	;	;	:
12350	6173	11	mix	mix	VB
12350	6173	12	thoroughly	thoroughly	RB
12350	6173	13	with	with	IN
12350	6173	14	four	four	CD
12350	6173	15	tablespoons	tablespoon	NNS
12350	6173	16	of	of	IN
12350	6173	17	sugar	sugar	NN
12350	6173	18	,	,	,
12350	6173	19	and	and	CC
12350	6173	20	when	when	WRB
12350	6173	21	the	the	DT
12350	6173	22	sugar	sugar	NN
12350	6173	23	is	be	VBZ
12350	6173	24	dissolved	dissolve	VBN
12350	6173	25	add	add	VBP
12350	6173	26	one	one	CD
12350	6173	27	quart	quart	NN
12350	6173	28	of	of	IN
12350	6173	29	water	water	NN
12350	6173	30	,	,	,
12350	6173	31	cracked	crack	VBD
12350	6173	32	ice	ice	NN
12350	6173	33	,	,	,
12350	6173	34	and	and	CC
12350	6173	35	a	a	DT
12350	6173	36	little	little	JJ
12350	6173	37	fresh	fresh	JJ
12350	6173	38	fruit	fruit	NN
12350	6173	39	or	or	CC
12350	6173	40	slices	slice	NNS
12350	6173	41	of	of	IN
12350	6173	42	lemon	lemon	NN
12350	6173	43	if	if	IN
12350	6173	44	convenient	convenient	JJ
12350	6173	45	.	.	.
12350	6174	1	If	if	IN
12350	6174	2	the	the	DT
12350	6174	3	cracked	crack	VBN
12350	6174	4	ice	ice	NN
12350	6174	5	is	be	VBZ
12350	6174	6	very	very	RB
12350	6174	7	finely	finely	RB
12350	6174	8	chopped	chop	VBN
12350	6174	9	and	and	CC
12350	6174	10	put	put	VBN
12350	6174	11	in	in	IN
12350	6174	12	the	the	DT
12350	6174	13	glasses	glass	NNS
12350	6174	14	just	just	RB
12350	6174	15	before	before	IN
12350	6174	16	serving	serve	VBG
12350	6174	17	it	-PRON-	PRP
12350	6174	18	will	will	MD
12350	6174	19	make	make	VB
12350	6174	20	a	a	DT
12350	6174	21	better	well	JJR
12350	6174	22	-	-	HYPH
12350	6174	23	looking	looking	JJ
12350	6174	24	lemonade	lemonade	NN
12350	6174	25	.	.	.
12350	6175	1	When	when	WRB
12350	6175	2	wine	wine	NN
12350	6175	3	is	be	VBZ
12350	6175	4	used	use	VBN
12350	6175	5	take	take	VBP
12350	6175	6	two	two	CD
12350	6175	7	-	-	HYPH
12350	6175	8	thirds	third	NNS
12350	6175	9	water	water	NN
12350	6175	10	and	and	CC
12350	6175	11	one	one	CD
12350	6175	12	-	-	HYPH
12350	6175	13	third	third	NN
12350	6175	14	wine	wine	NN
12350	6175	15	.	.	.
12350	6176	1	LEMONADE	LEMONADE	NNP
12350	6176	2	IN	in	IN
12350	6176	3	LARGE	large	JJ
12350	6176	4	QUANTITIES	quantity	NNS
12350	6176	5	Take	take	VBP
12350	6176	6	one	one	CD
12350	6176	7	dozen	dozen	NN
12350	6176	8	lemons	lemon	NNS
12350	6176	9	,	,	,
12350	6176	10	one	one	CD
12350	6176	11	pound	pound	NN
12350	6176	12	of	of	IN
12350	6176	13	sugar	sugar	NN
12350	6176	14	and	and	CC
12350	6176	15	one	one	CD
12350	6176	16	gallon	gallon	NN
12350	6176	17	of	of	IN
12350	6176	18	water	water	NN
12350	6176	19	to	to	TO
12350	6176	20	make	make	VB
12350	6176	21	lemonade	lemonade	NN
12350	6176	22	for	for	IN
12350	6176	23	twenty	twenty	CD
12350	6176	24	people	people	NNS
12350	6176	25	.	.	.
12350	6177	1	FRUIT	FRUIT	NNP
12350	6177	2	PUNCH	PUNCH	NNP
12350	6177	3	FOR	for	IN
12350	6177	4	TWENTY	TWENTY	NNP
12350	6177	5	PEOPLE	PEOPLE	NNS
12350	6177	6	Take	take	VB
12350	6177	7	one	one	CD
12350	6177	8	pineapple	pineapple	NN
12350	6177	9	,	,	,
12350	6177	10	or	or	CC
12350	6177	11	one	one	PRP
12350	6177	12	can	can	MD
12350	6177	13	of	of	IN
12350	6177	14	grated	grate	VBN
12350	6177	15	pineapple	pineapple	NN
12350	6177	16	,	,	,
12350	6177	17	one	one	CD
12350	6177	18	cup	cup	NN
12350	6177	19	of	of	IN
12350	6177	20	boiling	boiling	NN
12350	6177	21	water	water	NN
12350	6177	22	,	,	,
12350	6177	23	two	two	CD
12350	6177	24	cups	cup	NNS
12350	6177	25	of	of	IN
12350	6177	26	freshly	freshly	RB
12350	6177	27	made	make	VBN
12350	6177	28	tea	tea	NN
12350	6177	29	(	(	-LRB-
12350	6177	30	one	one	CD
12350	6177	31	heaping	heaping	NN
12350	6177	32	tablespoon	tablespoon	NN
12350	6177	33	of	of	IN
12350	6177	34	Ceylon	Ceylon	NNP
12350	6177	35	tea	tea	NN
12350	6177	36	,	,	,
12350	6177	37	steep	steep	JJ
12350	6177	38	for	for	IN
12350	6177	39	five	five	CD
12350	6177	40	minutes	minute	NNS
12350	6177	41	)	)	-RRB-
12350	6177	42	;	;	:
12350	6177	43	one	one	CD
12350	6177	44	dozen	dozen	NN
12350	6177	45	lemons	lemon	NNS
12350	6177	46	,	,	,
12350	6177	47	three	three	CD
12350	6177	48	oranges	orange	NNS
12350	6177	49	sliced	slice	VBN
12350	6177	50	and	and	CC
12350	6177	51	quartered	quarter	VBN
12350	6177	52	,	,	,
12350	6177	53	one	one	CD
12350	6177	54	quart	quart	NNP
12350	6177	55	bottle	bottle	NNP
12350	6177	56	apollinaris	apollinaris	NNP
12350	6177	57	water	water	NN
12350	6177	58	,	,	,
12350	6177	59	three	three	CD
12350	6177	60	cups	cup	NNS
12350	6177	61	of	of	IN
12350	6177	62	sugar	sugar	NN
12350	6177	63	boiled	boil	VBN
12350	6177	64	with	with	IN
12350	6177	65	one	one	CD
12350	6177	66	and	and	CC
12350	6177	67	one	one	CD
12350	6177	68	-	-	HYPH
12350	6177	69	half	half	NN
12350	6177	70	cups	cup	NNS
12350	6177	71	of	of	IN
12350	6177	72	water	water	NN
12350	6177	73	six	six	CD
12350	6177	74	to	to	TO
12350	6177	75	eight	eight	CD
12350	6177	76	minutes	minute	NNS
12350	6177	77	,	,	,
12350	6177	78	one	one	CD
12350	6177	79	quart	quart	NN
12350	6177	80	of	of	IN
12350	6177	81	water	water	NN
12350	6177	82	,	,	,
12350	6177	83	ice	ice	NN
12350	6177	84	.	.	.
12350	6178	1	Grate	grate	VB
12350	6178	2	the	the	DT
12350	6178	3	pineapple	pineapple	NN
12350	6178	4	,	,	,
12350	6178	5	add	add	VB
12350	6178	6	the	the	DT
12350	6178	7	one	one	CD
12350	6178	8	cup	cup	NN
12350	6178	9	of	of	IN
12350	6178	10	boiling	boiling	NN
12350	6178	11	water	water	NN
12350	6178	12	,	,	,
12350	6178	13	and	and	CC
12350	6178	14	boil	boil	VB
12350	6178	15	fifteen	fifteen	CD
12350	6178	16	minutes	minute	NNS
12350	6178	17	.	.	.
12350	6179	1	Strain	strain	VB
12350	6179	2	through	through	IN
12350	6179	3	jelly	jelly	NN
12350	6179	4	-	-	HYPH
12350	6179	5	bag	bag	NN
12350	6179	6	,	,	,
12350	6179	7	pressing	press	VBG
12350	6179	8	out	out	RP
12350	6179	9	all	all	PDT
12350	6179	10	the	the	DT
12350	6179	11	juice	juice	NN
12350	6179	12	;	;	:
12350	6179	13	let	let	VB
12350	6179	14	cool	cool	JJ
12350	6179	15	,	,	,
12350	6179	16	and	and	CC
12350	6179	17	add	add	VB
12350	6179	18	the	the	DT
12350	6179	19	lemon	lemon	NN
12350	6179	20	and	and	CC
12350	6179	21	orange	orange	NNP
12350	6179	22	juice	juice	NN
12350	6179	23	,	,	,
12350	6179	24	the	the	DT
12350	6179	25	tea	tea	NN
12350	6179	26	and	and	CC
12350	6179	27	syrup	syrup	NN
12350	6179	28	.	.	.
12350	6180	1	Add	add	VB
12350	6180	2	apollinaris	apollinaris	JJ
12350	6180	3	water	water	NN
12350	6180	4	just	just	RB
12350	6180	5	before	before	IN
12350	6180	6	serving	serve	VBG
12350	6180	7	.	.	.
12350	6181	1	Pieces	piece	NNS
12350	6181	2	of	of	IN
12350	6181	3	pineapple	pineapple	NN
12350	6181	4	,	,	,
12350	6181	5	strawberries	strawberry	NNS
12350	6181	6	,	,	,
12350	6181	7	mint	mint	NN
12350	6181	8	-	-	HYPH
12350	6181	9	leaves	leave	NNS
12350	6181	10	or	or	CC
12350	6181	11	slices	slice	NNS
12350	6181	12	of	of	IN
12350	6181	13	banana	banana	NN
12350	6181	14	are	be	VBP
12350	6181	15	sometimes	sometimes	RB
12350	6181	16	added	add	VBN
12350	6181	17	as	as	IN
12350	6181	18	a	a	DT
12350	6181	19	garnish	garnish	NN
12350	6181	20	.	.	.
12350	6182	1	MILK	MILK	NNP
12350	6182	2	LEMONADE	LEMONADE	NNP
12350	6182	3	Dissolve	Dissolve	NNP
12350	6182	4	in	in	IN
12350	6182	5	one	one	CD
12350	6182	6	quart	quart	NN
12350	6182	7	of	of	IN
12350	6182	8	boiling	boil	VBG
12350	6182	9	water	water	NN
12350	6182	10	two	two	CD
12350	6182	11	cups	cup	NNS
12350	6182	12	of	of	IN
12350	6182	13	granulated	granulate	VBN
12350	6182	14	sugar	sugar	NN
12350	6182	15	,	,	,
12350	6182	16	add	add	VB
12350	6182	17	three	three	CD
12350	6182	18	-	-	HYPH
12350	6182	19	fourths	fourth	NNS
12350	6182	20	of	of	IN
12350	6182	21	a	a	DT
12350	6182	22	cup	cup	NN
12350	6182	23	of	of	IN
12350	6182	24	lemon	lemon	NN
12350	6182	25	juice	juice	NN
12350	6182	26	,	,	,
12350	6182	27	and	and	CC
12350	6182	28	lastly	lastly	RB
12350	6182	29	,	,	,
12350	6182	30	one	one	CD
12350	6182	31	and	and	CC
12350	6182	32	a	a	DT
12350	6182	33	half	half	NN
12350	6182	34	pints	pint	NNS
12350	6182	35	of	of	IN
12350	6182	36	milk	milk	NN
12350	6182	37	.	.	.
12350	6183	1	Drink	drink	VB
12350	6183	2	hot	hot	JJ
12350	6183	3	or	or	CC
12350	6183	4	cold	cold	JJ
12350	6183	5	with	with	IN
12350	6183	6	pounded	pounded	JJ
12350	6183	7	ice	ice	NN
12350	6183	8	.	.	.
12350	6184	1	EGG	EGG	NNP
12350	6184	2	LEMONADE	LEMONADE	NNP
12350	6184	3	Break	Break	NNP
12350	6184	4	two	two	CD
12350	6184	5	eggs	egg	NNS
12350	6184	6	and	and	CC
12350	6184	7	beat	beat	VBD
12350	6184	8	the	the	DT
12350	6184	9	whites	white	NNS
12350	6184	10	and	and	CC
12350	6184	11	yolks	yolk	NNS
12350	6184	12	separately	separately	RB
12350	6184	13	.	.	.
12350	6185	1	Mix	mix	JJ
12350	6185	2	juice	juice	NN
12350	6185	3	of	of	IN
12350	6185	4	two	two	CD
12350	6185	5	lemons	lemon	NNS
12350	6185	6	,	,	,
12350	6185	7	four	four	CD
12350	6185	8	tablespoons	tablespoon	NNS
12350	6185	9	of	of	IN
12350	6185	10	sugar	sugar	NN
12350	6185	11	,	,	,
12350	6185	12	four	four	CD
12350	6185	13	cups	cup	NNS
12350	6185	14	of	of	IN
12350	6185	15	water	water	NN
12350	6185	16	and	and	CC
12350	6185	17	ice	ice	NN
12350	6185	18	as	as	IN
12350	6185	19	for	for	IN
12350	6185	20	lemonade	lemonade	NN
12350	6185	21	;	;	:
12350	6185	22	add	add	VB
12350	6185	23	the	the	DT
12350	6185	24	eggs	egg	NNS
12350	6185	25	;	;	:
12350	6185	26	pour	pour	VB
12350	6185	27	rapidly	rapidly	RB
12350	6185	28	back	back	RB
12350	6185	29	and	and	CC
12350	6185	30	forth	forth	RB
12350	6185	31	from	from	IN
12350	6185	32	one	one	CD
12350	6185	33	pitcher	pitcher	NN
12350	6185	34	to	to	IN
12350	6185	35	another	another	DT
12350	6185	36	and	and	CC
12350	6185	37	serve	serve	VB
12350	6185	38	before	before	IN
12350	6185	39	the	the	DT
12350	6185	40	froth	froth	NN
12350	6185	41	disappears	disappear	VBZ
12350	6185	42	.	.	.
12350	6186	1	MARASCHINO	MARASCHINO	NNP
12350	6186	2	LEMONADE	LEMONADE	NNP
12350	6186	3	Take	take	VBP
12350	6186	4	the	the	DT
12350	6186	5	juice	juice	NN
12350	6186	6	of	of	IN
12350	6186	7	four	four	CD
12350	6186	8	lemons	lemon	NNS
12350	6186	9	,	,	,
12350	6186	10	twelve	twelve	CD
12350	6186	11	tablespoons	tablespoon	NNS
12350	6186	12	of	of	IN
12350	6186	13	sugar	sugar	NN
12350	6186	14	,	,	,
12350	6186	15	eight	eight	CD
12350	6186	16	cups	cup	NNS
12350	6186	17	of	of	IN
12350	6186	18	water	water	NN
12350	6186	19	,	,	,
12350	6186	20	one	one	CD
12350	6186	21	cup	cup	NN
12350	6186	22	of	of	IN
12350	6186	23	maraschino	maraschino	NNP
12350	6186	24	liquor	liquor	NN
12350	6186	25	and	and	CC
12350	6186	26	a	a	DT
12350	6186	27	few	few	JJ
12350	6186	28	cherries	cherry	NNS
12350	6186	29	.	.	.
12350	6187	1	ORANGEADE	ORANGEADE	NNP
12350	6187	2	Take	take	VBP
12350	6187	3	four	four	CD
12350	6187	4	large	large	JJ
12350	6187	5	,	,	,
12350	6187	6	juicy	juicy	JJ
12350	6187	7	oranges	orange	NNS
12350	6187	8	and	and	CC
12350	6187	9	six	six	CD
12350	6187	10	tablespoons	tablespoon	NNS
12350	6187	11	of	of	IN
12350	6187	12	sugar	sugar	NN
12350	6187	13	Squeeze	squeeze	VB
12350	6187	14	the	the	DT
12350	6187	15	oranges	orange	NNS
12350	6187	16	upon	upon	IN
12350	6187	17	the	the	DT
12350	6187	18	sugar	sugar	NN
12350	6187	19	,	,	,
12350	6187	20	add	add	VB
12350	6187	21	a	a	DT
12350	6187	22	very	very	RB
12350	6187	23	little	little	JJ
12350	6187	24	water	water	NN
12350	6187	25	and	and	CC
12350	6187	26	let	let	VB
12350	6187	27	them	-PRON-	PRP
12350	6187	28	stand	stand	VB
12350	6187	29	for	for	IN
12350	6187	30	fifteen	fifteen	CD
12350	6187	31	minutes	minute	NNS
12350	6187	32	;	;	:
12350	6187	33	strain	strain	VB
12350	6187	34	and	and	CC
12350	6187	35	add	add	VB
12350	6187	36	shaved	shave	VBN
12350	6187	37	ice	ice	NN
12350	6187	38	and	and	CC
12350	6187	39	water	water	NN
12350	6187	40	,	,	,
12350	6187	41	and	and	CC
12350	6187	42	a	a	DT
12350	6187	43	little	little	JJ
12350	6187	44	lemon	lemon	NN
12350	6187	45	juice	juice	NN
12350	6187	46	.	.	.
12350	6188	1	CLABBERED	clabbered	JJ
12350	6188	2	MILK	MILK	NNP
12350	6188	3	One	one	CD
12350	6188	4	of	of	IN
12350	6188	5	the	the	DT
12350	6188	6	most	most	RBS
12350	6188	7	healthful	healthful	JJ
12350	6188	8	drinks	drink	NNS
12350	6188	9	in	in	IN
12350	6188	10	the	the	DT
12350	6188	11	world	world	NN
12350	6188	12	is	be	VBZ
12350	6188	13	clabbered	clabber	VBN
12350	6188	14	milk	milk	NN
12350	6188	15	;	;	:
12350	6188	16	it	-PRON-	PRP
12350	6188	17	is	be	VBZ
12350	6188	18	far	far	RB
12350	6188	19	better	well	JJR
12350	6188	20	in	in	IN
12350	6188	21	a	a	DT
12350	6188	22	way	way	NN
12350	6188	23	for	for	IN
12350	6188	24	every	every	DT
12350	6188	25	one	one	CD
12350	6188	26	than	than	IN
12350	6188	27	buttermilk	buttermilk	NN
12350	6188	28	for	for	IN
12350	6188	29	it	-PRON-	PRP
12350	6188	30	requires	require	VBZ
12350	6188	31	no	no	DT
12350	6188	32	artificial	artificial	JJ
12350	6188	33	cult	cult	NN
12350	6188	34	to	to	TO
12350	6188	35	bring	bring	VB
12350	6188	36	it	-PRON-	PRP
12350	6188	37	to	to	IN
12350	6188	38	perfection	perfection	NN
12350	6188	39	.	.	.
12350	6189	1	The	the	DT
12350	6189	2	milk	milk	NN
12350	6189	3	is	be	VBZ
12350	6189	4	simply	simply	RB
12350	6189	5	allowed	allow	VBN
12350	6189	6	to	to	TO
12350	6189	7	stand	stand	VB
12350	6189	8	in	in	IN
12350	6189	9	a	a	DT
12350	6189	10	warm	warm	JJ
12350	6189	11	place	place	NN
12350	6189	12	in	in	IN
12350	6189	13	the	the	DT
12350	6189	14	bottles	bottle	NNS
12350	6189	15	just	just	RB
12350	6189	16	as	as	IN
12350	6189	17	it	-PRON-	PRP
12350	6189	18	is	be	VBZ
12350	6189	19	bought	buy	VBN
12350	6189	20	,	,	,
12350	6189	21	and	and	CC
12350	6189	22	when	when	WRB
12350	6189	23	it	-PRON-	PRP
12350	6189	24	reaches	reach	VBZ
12350	6189	25	the	the	DT
12350	6189	26	consistency	consistency	NN
12350	6189	27	of	of	IN
12350	6189	28	a	a	DT
12350	6189	29	rich	rich	JJ
12350	6189	30	cream	cream	NN
12350	6189	31	or	or	CC
12350	6189	32	is	be	VBZ
12350	6189	33	more	more	JJR
12350	6189	34	like	like	IN
12350	6189	35	a	a	DT
12350	6189	36	jelly	jelly	NN
12350	6189	37	the	the	DT
12350	6189	38	same	same	JJ
12350	6189	39	as	as	IN
12350	6189	40	is	be	VBZ
12350	6189	41	required	require	VBN
12350	6189	42	for	for	IN
12350	6189	43	cheese	cheese	NN
12350	6189	44	,	,	,
12350	6189	45	it	-PRON-	PRP
12350	6189	46	is	be	VBZ
12350	6189	47	ready	ready	JJ
12350	6189	48	to	to	TO
12350	6189	49	drink	drink	VB
12350	6189	50	.	.	.
12350	6190	1	Pour	pour	VB
12350	6190	2	it	-PRON-	PRP
12350	6190	3	into	into	IN
12350	6190	4	a	a	DT
12350	6190	5	glass	glass	NN
12350	6190	6	,	,	,
12350	6190	7	seasoning	season	VBG
12350	6190	8	it	-PRON-	PRP
12350	6190	9	with	with	IN
12350	6190	10	a	a	DT
12350	6190	11	little	little	JJ
12350	6190	12	salt	salt	NN
12350	6190	13	,	,	,
12350	6190	14	and	and	CC
12350	6190	15	drink	drink	VB
12350	6190	16	it	-PRON-	PRP
12350	6190	17	in	in	IN
12350	6190	18	the	the	DT
12350	6190	19	place	place	NN
12350	6190	20	of	of	IN
12350	6190	21	buttermilk	buttermilk	NN
12350	6190	22	.	.	.
12350	6191	1	COLD	COLD	NNP
12350	6191	2	EGG	EGG	NNP
12350	6191	3	WINE	wine	NN
12350	6191	4	To	to	IN
12350	6191	5	each	each	DT
12350	6191	6	glass	glass	NN
12350	6191	7	of	of	IN
12350	6191	8	wine	wine	NN
12350	6191	9	allow	allow	VB
12350	6191	10	one	one	CD
12350	6191	11	egg	egg	NN
12350	6191	12	,	,	,
12350	6191	13	beat	beat	VBN
12350	6191	14	up	up	RP
12350	6191	15	,	,	,
12350	6191	16	and	and	CC
12350	6191	17	add	add	VB
12350	6191	18	sugar	sugar	NN
12350	6191	19	to	to	TO
12350	6191	20	taste	taste	VB
12350	6191	21	.	.	.
12350	6192	1	Add	add	VB
12350	6192	2	wine	wine	NN
12350	6192	3	gradually	gradually	RB
12350	6192	4	and	and	CC
12350	6192	5	grated	grate	VBD
12350	6192	6	nutmeg	nutmeg	NNP
12350	6192	7	.	.	.
12350	6193	1	Beat	beat	NN
12350	6193	2	whites	white	NNS
12350	6193	3	separately	separately	RB
12350	6193	4	and	and	CC
12350	6193	5	mix	mix	VB
12350	6193	6	.	.	.
12350	6194	1	SODA	SODA	NNP
12350	6194	2	CREAM	CREAM	NNS
12350	6194	3	Take	take	VBP
12350	6194	4	three	three	CD
12350	6194	5	pounds	pound	NNS
12350	6194	6	of	of	IN
12350	6194	7	granulated	granulate	VBN
12350	6194	8	sugar	sugar	NN
12350	6194	9	and	and	CC
12350	6194	10	one	one	CD
12350	6194	11	and	and	CC
12350	6194	12	one	one	CD
12350	6194	13	-	-	HYPH
12350	6194	14	half	half	NN
12350	6194	15	ounces	ounce	NNS
12350	6194	16	of	of	IN
12350	6194	17	tartaric	tartaric	JJ
12350	6194	18	acid	acid	NN
12350	6194	19	,	,	,
12350	6194	20	both	both	DT
12350	6194	21	dissolved	dissolve	VBN
12350	6194	22	in	in	IN
12350	6194	23	one	one	CD
12350	6194	24	quart	quart	NN
12350	6194	25	of	of	IN
12350	6194	26	hot	hot	JJ
12350	6194	27	water	water	NN
12350	6194	28	.	.	.
12350	6195	1	When	when	WRB
12350	6195	2	cold	cold	JJ
12350	6195	3	add	add	VBP
12350	6195	4	the	the	DT
12350	6195	5	well	well	RB
12350	6195	6	-	-	HYPH
12350	6195	7	beaten	beat	VBN
12350	6195	8	whites	white	NNS
12350	6195	9	of	of	IN
12350	6195	10	three	three	CD
12350	6195	11	eggs	egg	NNS
12350	6195	12	,	,	,
12350	6195	13	stirring	stir	VBG
12350	6195	14	well	well	RB
12350	6195	15	.	.	.
12350	6196	1	Bottle	bottle	VB
12350	6196	2	for	for	IN
12350	6196	3	use	use	NN
12350	6196	4	.	.	.
12350	6197	1	Put	put	VB
12350	6197	2	two	two	CD
12350	6197	3	large	large	JJ
12350	6197	4	spoonfuls	spoonful	NNS
12350	6197	5	of	of	IN
12350	6197	6	this	this	DT
12350	6197	7	syrup	syrup	NN
12350	6197	8	in	in	IN
12350	6197	9	a	a	DT
12350	6197	10	glass	glass	NN
12350	6197	11	of	of	IN
12350	6197	12	ice	ice	NN
12350	6197	13	-	-	HYPH
12350	6197	14	water	water	NN
12350	6197	15	,	,	,
12350	6197	16	and	and	CC
12350	6197	17	stir	stir	VB
12350	6197	18	in	in	IN
12350	6197	19	it	-PRON-	PRP
12350	6197	20	one	one	CD
12350	6197	21	-	-	HYPH
12350	6197	22	fourth	fourth	NN
12350	6197	23	of	of	IN
12350	6197	24	a	a	DT
12350	6197	25	teaspoon	teaspoon	NN
12350	6197	26	of	of	IN
12350	6197	27	bicarbonate	bicarbonate	NN
12350	6197	28	of	of	IN
12350	6197	29	soda	soda	NN
12350	6197	30	.	.	.
12350	6198	1	Any	any	DT
12350	6198	2	flavor	flavor	NN
12350	6198	3	can	can	MD
12350	6198	4	be	be	VB
12350	6198	5	put	put	VBN
12350	6198	6	in	in	IN
12350	6198	7	this	this	DT
12350	6198	8	syrup	syrup	NN
12350	6198	9	.	.	.
12350	6199	1	MULLED	MULLED	NNP
12350	6199	2	WINE	WINE	NNP
12350	6199	3	Put	put	VBP
12350	6199	4	cinnamon	cinnamon	NN
12350	6199	5	and	and	CC
12350	6199	6	allspice	allspice	JJ
12350	6199	7	(	(	-LRB-
12350	6199	8	to	to	TO
12350	6199	9	taste	taste	VB
12350	6199	10	)	)	-RRB-
12350	6199	11	in	in	IN
12350	6199	12	a	a	DT
12350	6199	13	cup	cup	NN
12350	6199	14	of	of	IN
12350	6199	15	hot	hot	JJ
12350	6199	16	water	water	NN
12350	6199	17	to	to	TO
12350	6199	18	steep	steep	VB
12350	6199	19	.	.	.
12350	6200	1	Add	add	VB
12350	6200	2	three	three	CD
12350	6200	3	eggs	egg	NNS
12350	6200	4	well	well	RB
12350	6200	5	beaten	beat	VBN
12350	6200	6	with	with	IN
12350	6200	7	sugar	sugar	NN
12350	6200	8	.	.	.
12350	6201	1	Heat	heat	NN
12350	6201	2	to	to	IN
12350	6201	3	a	a	DT
12350	6201	4	boil	boil	NN
12350	6201	5	a	a	DT
12350	6201	6	pint	pint	NN
12350	6201	7	of	of	IN
12350	6201	8	wine	wine	NN
12350	6201	9	,	,	,
12350	6201	10	then	then	RB
12350	6201	11	add	add	VB
12350	6201	12	spice	spice	NN
12350	6201	13	and	and	CC
12350	6201	14	eggs	egg	NNS
12350	6201	15	.	.	.
12350	6202	1	Stir	stir	VB
12350	6202	2	for	for	IN
12350	6202	3	three	three	CD
12350	6202	4	minutes	minute	NNS
12350	6202	5	and	and	CC
12350	6202	6	serve	serve	VB
12350	6202	7	.	.	.
12350	6203	1	STRAWBERRY	strawberry	JJ
12350	6203	2	SHERBET	SHERBET	NNP
12350	6203	3	Crush	crush	VBP
12350	6203	4	a	a	DT
12350	6203	5	quart	quart	NN
12350	6203	6	of	of	IN
12350	6203	7	ripe	ripe	JJ
12350	6203	8	strawberries	strawberry	NNS
12350	6203	9	,	,	,
12350	6203	10	pour	pour	VB
12350	6203	11	a	a	DT
12350	6203	12	quart	quart	NN
12350	6203	13	of	of	IN
12350	6203	14	water	water	NN
12350	6203	15	over	over	IN
12350	6203	16	them	-PRON-	PRP
12350	6203	17	,	,	,
12350	6203	18	and	and	CC
12350	6203	19	add	add	VB
12350	6203	20	the	the	DT
12350	6203	21	juice	juice	NN
12350	6203	22	of	of	IN
12350	6203	23	two	two	CD
12350	6203	24	lemons	lemon	NNS
12350	6203	25	.	.	.
12350	6204	1	Let	let	VB
12350	6204	2	this	this	DT
12350	6204	3	stand	stand	VB
12350	6204	4	about	about	RB
12350	6204	5	two	two	CD
12350	6204	6	hours	hour	NNS
12350	6204	7	,	,	,
12350	6204	8	then	then	RB
12350	6204	9	strain	strain	VB
12350	6204	10	over	over	IN
12350	6204	11	a	a	DT
12350	6204	12	pound	pound	NN
12350	6204	13	of	of	IN
12350	6204	14	sugar	sugar	NN
12350	6204	15	,	,	,
12350	6204	16	stir	stir	VB
12350	6204	17	until	until	IN
12350	6204	18	the	the	DT
12350	6204	19	sugar	sugar	NN
12350	6204	20	is	be	VBZ
12350	6204	21	dissolved	dissolve	VBN
12350	6204	22	,	,	,
12350	6204	23	and	and	CC
12350	6204	24	then	then	RB
12350	6204	25	set	set	VBN
12350	6204	26	upon	upon	IN
12350	6204	27	ice	ice	NN
12350	6204	28	.	.	.
12350	6205	1	You	-PRON-	PRP
12350	6205	2	may	may	MD
12350	6205	3	add	add	VB
12350	6205	4	one	one	CD
12350	6205	5	tablespoon	tablespoon	NN
12350	6205	6	of	of	IN
12350	6205	7	rose	rose	NN
12350	6205	8	-	-	HYPH
12350	6205	9	water	water	NN
12350	6205	10	.	.	.
12350	6206	1	Serve	serve	VB
12350	6206	2	with	with	IN
12350	6206	3	chopped	chopped	JJ
12350	6206	4	ice	ice	NN
12350	6206	5	.	.	.
12350	6207	1	DELICIOUS	delicious	NN
12350	6207	2	AND	and	CC
12350	6207	3	NOURISHING	nourishing	NN
12350	6207	4	SUMMER	SUMMER	NNP
12350	6207	5	DRINK	DRINK	NNP
12350	6207	6	Pare	Pare	NNP
12350	6207	7	thinly	thinly	RB
12350	6207	8	the	the	DT
12350	6207	9	rind	rind	NN
12350	6207	10	of	of	IN
12350	6207	11	three	three	CD
12350	6207	12	large	large	JJ
12350	6207	13	lemons	lemon	NNS
12350	6207	14	,	,	,
12350	6207	15	put	put	VBD
12350	6207	16	it	-PRON-	PRP
12350	6207	17	into	into	IN
12350	6207	18	a	a	DT
12350	6207	19	large	large	JJ
12350	6207	20	jug	jug	NN
12350	6207	21	with	with	IN
12350	6207	22	one	one	CD
12350	6207	23	pound	pound	NN
12350	6207	24	of	of	IN
12350	6207	25	raisins	raisin	NNS
12350	6207	26	stoned	stone	VBN
12350	6207	27	and	and	CC
12350	6207	28	finely	finely	RB
12350	6207	29	chopped	chop	VBN
12350	6207	30	,	,	,
12350	6207	31	one	one	CD
12350	6207	32	pound	pound	NN
12350	6207	33	of	of	IN
12350	6207	34	sugar	sugar	NN
12350	6207	35	,	,	,
12350	6207	36	and	and	CC
12350	6207	37	the	the	DT
12350	6207	38	juice	juice	NN
12350	6207	39	of	of	IN
12350	6207	40	the	the	DT
12350	6207	41	lemons	lemon	NNS
12350	6207	42	.	.	.
12350	6208	1	Add	add	VB
12350	6208	2	one	one	CD
12350	6208	3	gallon	gallon	NN
12350	6208	4	of	of	IN
12350	6208	5	boiling	boiling	NN
12350	6208	6	water	water	NN
12350	6208	7	,	,	,
12350	6208	8	leave	leave	VB
12350	6208	9	to	to	TO
12350	6208	10	stand	stand	VB
12350	6208	11	for	for	IN
12350	6208	12	five	five	CD
12350	6208	13	days	day	NNS
12350	6208	14	,	,	,
12350	6208	15	stirring	stir	VBG
12350	6208	16	well	well	RB
12350	6208	17	every	every	DT
12350	6208	18	day	day	NN
12350	6208	19	.	.	.
12350	6209	1	Then	then	RB
12350	6209	2	strain	strain	VB
12350	6209	3	and	and	CC
12350	6209	4	bottle	bottle	VBP
12350	6209	5	for	for	IN
12350	6209	6	use	use	NN
12350	6209	7	.	.	.
12350	6210	1	SHERRY	sherry	NN
12350	6210	2	COBBLER	COBBLER	NNP
12350	6210	3	It	-PRON-	PRP
12350	6210	4	is	be	VBZ
12350	6210	5	best	good	JJS
12350	6210	6	to	to	TO
12350	6210	7	mix	mix	VB
12350	6210	8	this	this	DT
12350	6210	9	in	in	IN
12350	6210	10	a	a	DT
12350	6210	11	large	large	JJ
12350	6210	12	bowl	bowl	NN
12350	6210	13	and	and	CC
12350	6210	14	fill	fill	VB
12350	6210	15	in	in	RP
12350	6210	16	glasses	glass	NNS
12350	6210	17	just	just	RB
12350	6210	18	before	before	IN
12350	6210	19	serving	serve	VBG
12350	6210	20	,	,	,
12350	6210	21	and	and	CC
12350	6210	22	put	put	VB
12350	6210	23	a	a	DT
12350	6210	24	little	little	JJ
12350	6210	25	of	of	IN
12350	6210	26	each	each	DT
12350	6210	27	kind	kind	NN
12350	6210	28	of	of	IN
12350	6210	29	fruit	fruit	NN
12350	6210	30	in	in	IN
12350	6210	31	each	each	DT
12350	6210	32	goblet	goblet	NN
12350	6210	33	with	with	IN
12350	6210	34	pounded	pound	VBN
12350	6210	35	ice	ice	NN
12350	6210	36	.	.	.
12350	6211	1	To	to	TO
12350	6211	2	begin	begin	VB
12350	6211	3	with	with	IN
12350	6211	4	,	,	,
12350	6211	5	cut	cut	VB
12350	6211	6	pineapple	pineapple	NN
12350	6211	7	in	in	IN
12350	6211	8	slices	slice	NNS
12350	6211	9	and	and	CC
12350	6211	10	quarters	quarter	NNS
12350	6211	11	,	,	,
12350	6211	12	a	a	DT
12350	6211	13	few	few	JJ
12350	6211	14	oranges	orange	NNS
12350	6211	15	and	and	CC
12350	6211	16	a	a	DT
12350	6211	17	lemon	lemon	NN
12350	6211	18	,	,	,
12350	6211	19	sliced	slice	VBN
12350	6211	20	thin	thin	RB
12350	6211	21	;	;	:
12350	6211	22	one	one	CD
12350	6211	23	cup	cup	NN
12350	6211	24	of	of	IN
12350	6211	25	powdered	powdered	JJ
12350	6211	26	sugar	sugar	NN
12350	6211	27	and	and	CC
12350	6211	28	one	one	CD
12350	6211	29	tumbler	tumbler	NN
12350	6211	30	of	of	IN
12350	6211	31	sherry	sherry	NNP
12350	6211	32	wine	wine	NN
12350	6211	33	.	.	.
12350	6212	1	A	a	DT
12350	6212	2	few	few	JJ
12350	6212	3	berries	berry	NNS
12350	6212	4	,	,	,
12350	6212	5	such	such	JJ
12350	6212	6	as	as	IN
12350	6212	7	black	black	JJ
12350	6212	8	and	and	CC
12350	6212	9	red	red	JJ
12350	6212	10	raspberries	raspberry	NNS
12350	6212	11	,	,	,
12350	6212	12	and	and	CC
12350	6212	13	blackberries	blackberry	NNS
12350	6212	14	are	be	VBP
12350	6212	15	a	a	DT
12350	6212	16	nice	nice	JJ
12350	6212	17	addition	addition	NN
12350	6212	18	.	.	.
12350	6213	1	Cover	cover	VB
12350	6213	2	the	the	DT
12350	6213	3	fruit	fruit	NN
12350	6213	4	with	with	IN
12350	6213	5	the	the	DT
12350	6213	6	sugar	sugar	NN
12350	6213	7	,	,	,
12350	6213	8	laid	lay	VBN
12350	6213	9	in	in	IN
12350	6213	10	layers	layer	NNS
12350	6213	11	at	at	IN
12350	6213	12	the	the	DT
12350	6213	13	bottom	bottom	NN
12350	6213	14	of	of	IN
12350	6213	15	your	-PRON-	PRP$
12350	6213	16	bowl	bowl	NN
12350	6213	17	with	with	IN
12350	6213	18	pounded	pound	VBN
12350	6213	19	ice	ice	NN
12350	6213	20	;	;	:
12350	6213	21	add	add	VB
12350	6213	22	the	the	DT
12350	6213	23	wine	wine	NN
12350	6213	24	and	and	CC
12350	6213	25	twice	twice	PDT
12350	6213	26	as	as	RB
12350	6213	27	much	much	JJ
12350	6213	28	water	water	NN
12350	6213	29	as	as	IN
12350	6213	30	wine	wine	NN
12350	6213	31	;	;	:
12350	6213	32	stir	stir	VB
12350	6213	33	all	all	DT
12350	6213	34	up	up	RP
12350	6213	35	well	well	RB
12350	6213	36	before	before	IN
12350	6213	37	serving	serve	VBG
12350	6213	38	.	.	.
12350	6214	1	CLARET	CLARET	NNP
12350	6214	2	CUP	CUP	NNP
12350	6214	3	Squeeze	Squeeze	NNP
12350	6214	4	into	into	IN
12350	6214	5	a	a	DT
12350	6214	6	glass	glass	NN
12350	6214	7	pitcher	pitcher	NN
12350	6214	8	the	the	DT
12350	6214	9	strained	strained	JJ
12350	6214	10	juice	juice	NN
12350	6214	11	of	of	IN
12350	6214	12	one	one	CD
12350	6214	13	and	and	CC
12350	6214	14	one	one	CD
12350	6214	15	-	-	HYPH
12350	6214	16	half	half	NN
12350	6214	17	lemons	lemon	NNS
12350	6214	18	,	,	,
12350	6214	19	add	add	VB
12350	6214	20	two	two	CD
12350	6214	21	tablespoons	tablespoon	NNS
12350	6214	22	of	of	IN
12350	6214	23	powdered	powdered	JJ
12350	6214	24	sugar	sugar	NN
12350	6214	25	,	,	,
12350	6214	26	one	one	CD
12350	6214	27	tablespoon	tablespoon	NN
12350	6214	28	of	of	IN
12350	6214	29	red	red	NNP
12350	6214	30	curaçao	curaçao	NNP
12350	6214	31	;	;	:
12350	6214	32	then	then	RB
12350	6214	33	pour	pour	VB
12350	6214	34	in	in	IN
12350	6214	35	three	three	CD
12350	6214	36	cups	cup	NNS
12350	6214	37	of	of	IN
12350	6214	38	claret	claret	NN
12350	6214	39	,	,	,
12350	6214	40	and	and	CC
12350	6214	41	one	one	CD
12350	6214	42	cup	cup	NN
12350	6214	43	of	of	IN
12350	6214	44	apollinaris	apollinaris	NNP
12350	6214	45	water	water	NN
12350	6214	46	.	.	.
12350	6215	1	Mix	mix	VB
12350	6215	2	thoroughly	thoroughly	RB
12350	6215	3	,	,	,
12350	6215	4	add	add	VB
12350	6215	5	a	a	DT
12350	6215	6	few	few	JJ
12350	6215	7	slices	slice	NNS
12350	6215	8	of	of	IN
12350	6215	9	orange	orange	NN
12350	6215	10	or	or	CC
12350	6215	11	pineapple	pineapple	NN
12350	6215	12	,	,	,
12350	6215	13	or	or	CC
12350	6215	14	both	both	DT
12350	6215	15	,	,	,
12350	6215	16	and	and	CC
12350	6215	17	a	a	DT
12350	6215	18	few	few	JJ
12350	6215	19	maraschino	maraschino	JJ
12350	6215	20	cherries	cherry	NNS
12350	6215	21	.	.	.
12350	6216	1	Cut	cut	VB
12350	6216	2	the	the	DT
12350	6216	3	rinds	rind	NNS
12350	6216	4	from	from	IN
12350	6216	5	two	two	CD
12350	6216	6	cucumbers	cucumber	NNS
12350	6216	7	without	without	IN
12350	6216	8	breaking	break	VBG
12350	6216	9	them	-PRON-	PRP
12350	6216	10	,	,	,
12350	6216	11	hang	hang	VB
12350	6216	12	them	-PRON-	PRP
12350	6216	13	on	on	IN
12350	6216	14	the	the	DT
12350	6216	15	inside	inside	NN
12350	6216	16	of	of	IN
12350	6216	17	the	the	DT
12350	6216	18	pitcher	pitcher	NN
12350	6216	19	from	from	IN
12350	6216	20	the	the	DT
12350	6216	21	top	top	NN
12350	6216	22	;	;	:
12350	6216	23	drop	drop	VB
12350	6216	24	in	in	IN
12350	6216	25	a	a	DT
12350	6216	26	good	good	JJ
12350	6216	27	-	-	HYPH
12350	6216	28	sized	sized	JJ
12350	6216	29	lump	lump	NN
12350	6216	30	of	of	IN
12350	6216	31	ice	ice	NN
12350	6216	32	and	and	CC
12350	6216	33	serve	serve	VB
12350	6216	34	at	at	IN
12350	6216	35	once	once	RB
12350	6216	36	in	in	IN
12350	6216	37	thin	thin	JJ
12350	6216	38	glasses	glass	NNS
12350	6216	39	.	.	.
12350	6217	1	Place	place	VB
12350	6217	2	a	a	DT
12350	6217	3	bunch	bunch	NN
12350	6217	4	of	of	IN
12350	6217	5	mint	mint	NN
12350	6217	6	at	at	IN
12350	6217	7	the	the	DT
12350	6217	8	top	top	NN
12350	6217	9	of	of	IN
12350	6217	10	the	the	DT
12350	6217	11	pitcher	pitcher	NN
12350	6217	12	.	.	.
12350	6218	1	CORDIAL	CORDIAL	NNP
12350	6218	2	Two	two	CD
12350	6218	3	quarts	quart	NNS
12350	6218	4	of	of	IN
12350	6218	5	water	water	NN
12350	6218	6	and	and	CC
12350	6218	7	two	two	CD
12350	6218	8	and	and	CC
12350	6218	9	three	three	CD
12350	6218	10	-	-	HYPH
12350	6218	11	quarter	quarter	NN
12350	6218	12	pounds	pound	NNS
12350	6218	13	of	of	IN
12350	6218	14	sugar	sugar	NN
12350	6218	15	.	.	.
12350	6219	1	Boil	Boil	NNP
12350	6219	2	thirty	thirty	CD
12350	6219	3	minutes	minute	NNS
12350	6219	4	.	.	.
12350	6220	1	Take	take	VB
12350	6220	2	off	off	RP
12350	6220	3	stove	stove	NN
12350	6220	4	and	and	CC
12350	6220	5	add	add	VB
12350	6220	6	one	one	CD
12350	6220	7	quart	quart	NN
12350	6220	8	of	of	IN
12350	6220	9	alcohol	alcohol	NN
12350	6220	10	.	.	.
12350	6221	1	Color	color	NN
12350	6221	2	and	and	CC
12350	6221	3	flavor	flavor	NN
12350	6221	4	to	to	TO
12350	6221	5	taste	taste	VB
12350	6221	6	.	.	.
12350	6222	1	EGG	EGG	NNP
12350	6222	2	-	-	HYPH
12350	6222	3	NOG	NOG	NNP
12350	6222	4	Separate	Separate	NNP
12350	6222	5	the	the	DT
12350	6222	6	whites	white	NNS
12350	6222	7	and	and	CC
12350	6222	8	yolks	yolk	NNS
12350	6222	9	of	of	IN
12350	6222	10	the	the	DT
12350	6222	11	eggs	egg	NNS
12350	6222	12	.	.	.
12350	6223	1	To	to	IN
12350	6223	2	each	each	DT
12350	6223	3	yolk	yolk	NN
12350	6223	4	add	add	VB
12350	6223	5	one	one	CD
12350	6223	6	tablespoon	tablespoon	NN
12350	6223	7	of	of	IN
12350	6223	8	sugar	sugar	NN
12350	6223	9	and	and	CC
12350	6223	10	beat	beat	VBD
12350	6223	11	until	until	IN
12350	6223	12	very	very	RB
12350	6223	13	light	light	NN
12350	6223	14	.	.	.
12350	6224	1	Beat	beat	VB
12350	6224	2	whites	white	NNS
12350	6224	3	to	to	IN
12350	6224	4	a	a	DT
12350	6224	5	stiff	stiff	JJ
12350	6224	6	froth	froth	NN
12350	6224	7	.	.	.
12350	6225	1	One	one	CD
12350	6225	2	egg	egg	NN
12350	6225	3	is	be	VBZ
12350	6225	4	required	require	VBN
12350	6225	5	for	for	IN
12350	6225	6	each	each	DT
12350	6225	7	glass	glass	NN
12350	6225	8	of	of	IN
12350	6225	9	egg	egg	NN
12350	6225	10	-	-	HYPH
12350	6225	11	nog	nog	NN
12350	6225	12	.	.	.
12350	6226	1	Add	add	VB
12350	6226	2	two	two	CD
12350	6226	3	tablespoons	tablespoon	NNS
12350	6226	4	of	of	IN
12350	6226	5	brandy	brandy	NN
12350	6226	6	or	or	CC
12350	6226	7	rum	rum	NN
12350	6226	8	,	,	,
12350	6226	9	then	then	RB
12350	6226	10	one	one	CD
12350	6226	11	-	-	HYPH
12350	6226	12	half	half	NN
12350	6226	13	cup	cup	NN
12350	6226	14	of	of	IN
12350	6226	15	milk	milk	NN
12350	6226	16	or	or	CC
12350	6226	17	cream	cream	NN
12350	6226	18	to	to	IN
12350	6226	19	each	each	DT
12350	6226	20	glass	glass	NN
12350	6226	21	,	,	,
12350	6226	22	lastly	lastly	RB
12350	6226	23	the	the	DT
12350	6226	24	whites	white	NNS
12350	6226	25	of	of	IN
12350	6226	26	the	the	DT
12350	6226	27	eggs	egg	NNS
12350	6226	28	.	.	.
12350	6227	1	Pour	pour	VB
12350	6227	2	in	in	IN
12350	6227	3	glass	glass	NN
12350	6227	4	,	,	,
12350	6227	5	put	put	VB
12350	6227	6	a	a	DT
12350	6227	7	spoon	spoon	NN
12350	6227	8	of	of	IN
12350	6227	9	whipped	whip	VBN
12350	6227	10	cream	cream	NN
12350	6227	11	over	over	RP
12350	6227	12	and	and	CC
12350	6227	13	grated	grate	VBD
12350	6227	14	nutmeg	nutmeg	NNS
12350	6227	15	on	on	IN
12350	6227	16	top	top	NN
12350	6227	17	.	.	.
12350	6228	1	UNFERMENTED	UNFERMENTED	NNP
12350	6228	2	GRAPE	GRAPE	NNP
12350	6228	3	JUICE	JUICE	NNP
12350	6228	4	Wash	Wash	NNP
12350	6228	5	and	and	CC
12350	6228	6	stem	stem	VB
12350	6228	7	ten	ten	CD
12350	6228	8	pounds	pound	NNS
12350	6228	9	of	of	IN
12350	6228	10	Concord	Concord	NNP
12350	6228	11	grapes	grape	NNS
12350	6228	12	,	,	,
12350	6228	13	put	put	VBD
12350	6228	14	them	-PRON-	PRP
12350	6228	15	in	in	IN
12350	6228	16	a	a	DT
12350	6228	17	preserving	preserving	JJ
12350	6228	18	kettle	kettle	NN
12350	6228	19	and	and	CC
12350	6228	20	crush	crush	VB
12350	6228	21	slightly	slightly	RB
12350	6228	22	.	.	.
12350	6229	1	Bring	bring	VB
12350	6229	2	to	to	IN
12350	6229	3	the	the	DT
12350	6229	4	boiling	boiling	NN
12350	6229	5	point	point	NN
12350	6229	6	and	and	CC
12350	6229	7	cook	cook	VB
12350	6229	8	gently	gently	RB
12350	6229	9	for	for	IN
12350	6229	10	one	one	CD
12350	6229	11	-	-	HYPH
12350	6229	12	half	half	NN
12350	6229	13	hour	hour	NN
12350	6229	14	.	.	.
12350	6230	1	Strain	strain	VB
12350	6230	2	through	through	IN
12350	6230	3	cheese	cheese	NN
12350	6230	4	-	-	HYPH
12350	6230	5	cloth	cloth	NN
12350	6230	6	or	or	CC
12350	6230	7	jelly	jelly	JJ
12350	6230	8	bag	bag	NN
12350	6230	9	,	,	,
12350	6230	10	pressing	press	VBG
12350	6230	11	out	out	RP
12350	6230	12	all	all	PDT
12350	6230	13	the	the	DT
12350	6230	14	juice	juice	NN
12350	6230	15	possible	possible	JJ
12350	6230	16	;	;	:
12350	6230	17	return	return	VB
12350	6230	18	to	to	IN
12350	6230	19	fire	fire	NN
12350	6230	20	and	and	CC
12350	6230	21	with	with	IN
12350	6230	22	two	two	CD
12350	6230	23	pounds	pound	NNS
12350	6230	24	of	of	IN
12350	6230	25	sugar	sugar	NN
12350	6230	26	conk	conk	NNP
12350	6230	27	for	for	IN
12350	6230	28	fifteen	fifteen	CD
12350	6230	29	minutes	minute	NNS
12350	6230	30	;	;	:
12350	6230	31	strain	strain	VB
12350	6230	32	again	again	RB
12350	6230	33	,	,	,
12350	6230	34	reheat	reheat	VB
12350	6230	35	and	and	CC
12350	6230	36	pour	pour	VB
12350	6230	37	into	into	IN
12350	6230	38	sterilized	sterilize	VBN
12350	6230	39	bottles	bottle	NNS
12350	6230	40	thoroughly	thoroughly	RB
12350	6230	41	heated	heat	VBN
12350	6230	42	.	.	.
12350	6231	1	Put	put	VB
12350	6231	2	in	in	RP
12350	6231	3	sterilized	sterilize	VBN
12350	6231	4	corks	cork	NNS
12350	6231	5	and	and	CC
12350	6231	6	dip	dip	VB
12350	6231	7	the	the	DT
12350	6231	8	necks	neck	NNS
12350	6231	9	of	of	IN
12350	6231	10	the	the	DT
12350	6231	11	bottles	bottle	NNS
12350	6231	12	in	in	IN
12350	6231	13	hot	hot	JJ
12350	6231	14	sealing	sealing	NN
12350	6231	15	-	-	HYPH
12350	6231	16	wax	wax	NN
12350	6231	17	.	.	.
12350	6232	1	If	if	IN
12350	6232	2	you	-PRON-	PRP
12350	6232	3	can	can	MD
12350	6232	4	get	get	VB
12350	6232	5	the	the	DT
12350	6232	6	self	self	NN
12350	6232	7	-	-	HYPH
12350	6232	8	sealing	seal	VBG
12350	6232	9	bottles	bottle	NNS
12350	6232	10	,	,	,
12350	6232	11	the	the	DT
12350	6232	12	work	work	NN
12350	6232	13	of	of	IN
12350	6232	14	putting	put	VBG
12350	6232	15	up	up	RP
12350	6232	16	grape	grape	NN
12350	6232	17	juice	juice	NN
12350	6232	18	will	will	MD
12350	6232	19	be	be	VB
12350	6232	20	light	light	JJ
12350	6232	21	.	.	.
12350	6233	1	Sterilize	Sterilize	NNP
12350	6233	2	bottles	bottle	NNS
12350	6233	3	and	and	CC
12350	6233	4	corks	cork	NNS
12350	6233	5	.	.	.
12350	6234	1	OTHER	OTHER	NNP
12350	6234	2	FRUIT	FRUIT	NNP
12350	6234	3	JUICES	JUICES	NNPS
12350	6234	4	Raspberry	Raspberry	NNP
12350	6234	5	,	,	,
12350	6234	6	blackberry	blackberry	NN
12350	6234	7	and	and	CC
12350	6234	8	strawberry	strawberry	NNP
12350	6234	9	juice	juice	NN
12350	6234	10	may	may	MD
12350	6234	11	be	be	VB
12350	6234	12	made	make	VBN
12350	6234	13	by	by	IN
12350	6234	14	following	follow	VBG
12350	6234	15	the	the	DT
12350	6234	16	recipe	recipe	NN
12350	6234	17	for	for	IN
12350	6234	18	grape	grape	NN
12350	6234	19	juice	juice	NN
12350	6234	20	but	but	CC
12350	6234	21	doubling	double	VBG
12350	6234	22	the	the	DT
12350	6234	23	quantity	quantity	NN
12350	6234	24	of	of	IN
12350	6234	25	sugar	sugar	NN
12350	6234	26	.	.	.
12350	6235	1	For	for	IN
12350	6235	2	currant	currant	NN
12350	6235	3	juice	juice	NN
12350	6235	4	use	use	VBP
12350	6235	5	four	four	CD
12350	6235	6	times	time	NNS
12350	6235	7	as	as	RB
12350	6235	8	much	much	JJ
12350	6235	9	sugar	sugar	NN
12350	6235	10	as	as	IN
12350	6235	11	for	for	IN
12350	6235	12	grape	grape	NN
12350	6235	13	juice	juice	NN
12350	6235	14	.	.	.
12350	6236	1	FRUIT	FRUIT	NNP
12350	6236	2	SYRUPS	SYRUPS	NNP
12350	6236	3	Fruit	Fruit	NNP
12350	6236	4	syrups	syrup	NNS
12350	6236	5	may	may	MD
12350	6236	6	be	be	VB
12350	6236	7	made	make	VBN
12350	6236	8	like	like	IN
12350	6236	9	fruit	fruit	NN
12350	6236	10	juices	juice	NNS
12350	6236	11	,	,	,
12350	6236	12	only	only	RB
12350	6236	13	using	use	VBG
12350	6236	14	more	more	JJR
12350	6236	15	sugar	sugar	NN
12350	6236	16	--	--	:
12350	6236	17	at	at	IN
12350	6236	18	least	least	RBS
12350	6236	19	half	half	RB
12350	6236	20	as	as	RB
12350	6236	21	much	much	JJ
12350	6236	22	sugar	sugar	NN
12350	6236	23	as	as	IN
12350	6236	24	fruit	fruit	NN
12350	6236	25	juice	juice	NN
12350	6236	26	.	.	.
12350	6237	1	RASPBERRY	raspberry	NN
12350	6237	2	VINEGAR	VINEGAR	NNP
12350	6237	3	Put	put	VBP
12350	6237	4	two	two	CD
12350	6237	5	quarts	quart	NNS
12350	6237	6	of	of	IN
12350	6237	7	raspberries	raspberry	NNS
12350	6237	8	in	in	IN
12350	6237	9	a	a	DT
12350	6237	10	bowl	bowl	NN
12350	6237	11	and	and	CC
12350	6237	12	cover	cover	VB
12350	6237	13	them	-PRON-	PRP
12350	6237	14	with	with	IN
12350	6237	15	two	two	CD
12350	6237	16	quarts	quart	NNS
12350	6237	17	of	of	IN
12350	6237	18	vinegar	vinegar	NN
12350	6237	19	;	;	,
12350	6237	20	cover	cover	VB
12350	6237	21	and	and	CC
12350	6237	22	stand	stand	VB
12350	6237	23	in	in	IN
12350	6237	24	a	a	DT
12350	6237	25	cool	cool	JJ
12350	6237	26	place	place	NN
12350	6237	27	for	for	IN
12350	6237	28	two	two	CD
12350	6237	29	days	day	NNS
12350	6237	30	.	.	.
12350	6238	1	Mash	mash	VB
12350	6238	2	the	the	DT
12350	6238	3	berries	berry	NNS
12350	6238	4	;	;	:
12350	6238	5	strain	strain	VB
12350	6238	6	the	the	DT
12350	6238	7	vinegar	vinegar	NN
12350	6238	8	through	through	IN
12350	6238	9	cheesecloth	cheesecloth	NN
12350	6238	10	;	;	:
12350	6238	11	pour	pour	VB
12350	6238	12	it	-PRON-	PRP
12350	6238	13	over	over	IN
12350	6238	14	two	two	CD
12350	6238	15	quarts	quart	NNS
12350	6238	16	of	of	IN
12350	6238	17	fresh	fresh	JJ
12350	6238	18	raspberries	raspberry	NNS
12350	6238	19	;	;	:
12350	6238	20	let	let	VB
12350	6238	21	stand	stand	VB
12350	6238	22	for	for	IN
12350	6238	23	another	another	DT
12350	6238	24	two	two	CD
12350	6238	25	days	day	NNS
12350	6238	26	;	;	:
12350	6238	27	strain	strain	VB
12350	6238	28	and	and	CC
12350	6238	29	put	put	VBD
12350	6238	30	in	in	RP
12350	6238	31	a	a	DT
12350	6238	32	preserving	preserving	JJ
12350	6238	33	kettle	kettle	NN
12350	6238	34	with	with	IN
12350	6238	35	sugar	sugar	NN
12350	6238	36	,	,	,
12350	6238	37	allowing	allow	VBG
12350	6238	38	a	a	DT
12350	6238	39	pound	pound	NN
12350	6238	40	of	of	IN
12350	6238	41	sugar	sugar	NN
12350	6238	42	to	to	IN
12350	6238	43	a	a	DT
12350	6238	44	pint	pint	NN
12350	6238	45	of	of	IN
12350	6238	46	juice	juice	NN
12350	6238	47	.	.	.
12350	6239	1	Heat	heat	NN
12350	6239	2	slowly	slowly	RB
12350	6239	3	,	,	,
12350	6239	4	skimming	skim	VBG
12350	6239	5	when	when	WRB
12350	6239	6	the	the	DT
12350	6239	7	vinegar	vinegar	NN
12350	6239	8	begins	begin	VBZ
12350	6239	9	to	to	TO
12350	6239	10	boil	boil	VB
12350	6239	11	.	.	.
12350	6240	1	Boil	Boil	NNP
12350	6240	2	twenty	twenty	CD
12350	6240	3	minutes	minute	NNS
12350	6240	4	and	and	CC
12350	6240	5	put	put	VBD
12350	6240	6	in	in	RP
12350	6240	7	sterilized	sterilize	VBN
12350	6240	8	bottles	bottle	NNS
12350	6240	9	.	.	.
12350	6241	1	Serve	serve	VB
12350	6241	2	as	as	IN
12350	6241	3	a	a	DT
12350	6241	4	drink	drink	NN
12350	6241	5	,	,	,
12350	6241	6	using	use	VBG
12350	6241	7	two	two	CD
12350	6241	8	tablespoons	tablespoon	NNS
12350	6241	9	to	to	IN
12350	6241	10	a	a	DT
12350	6241	11	glass	glass	NN
12350	6241	12	of	of	IN
12350	6241	13	water	water	NN
12350	6241	14	.	.	.
12350	6242	1	BLACKBERRY	blackberry	NN
12350	6242	2	WINE	WINE	NNP
12350	6242	3	Measure	measure	VB
12350	6242	4	your	-PRON-	PRP$
12350	6242	5	berries	berry	NNS
12350	6242	6	and	and	CC
12350	6242	7	bruise	bruise	VB
12350	6242	8	them	-PRON-	PRP
12350	6242	9	;	;	:
12350	6242	10	to	to	IN
12350	6242	11	every	every	DT
12350	6242	12	gallon	gallon	NN
12350	6242	13	add	add	VB
12350	6242	14	one	one	CD
12350	6242	15	quart	quart	NN
12350	6242	16	of	of	IN
12350	6242	17	boiling	boiling	NN
12350	6242	18	water	water	NN
12350	6242	19	;	;	:
12350	6242	20	let	let	VB
12350	6242	21	the	the	DT
12350	6242	22	mixture	mixture	NN
12350	6242	23	stand	stand	VB
12350	6242	24	twenty	twenty	CD
12350	6242	25	-	-	HYPH
12350	6242	26	four	four	CD
12350	6242	27	hours	hour	NNS
12350	6242	28	(	(	-LRB-
12350	6242	29	stirring	stir	VBG
12350	6242	30	occasionally	occasionally	RB
12350	6242	31	)	)	-RRB-
12350	6242	32	,	,	,
12350	6242	33	then	then	RB
12350	6242	34	strain	strain	VB
12350	6242	35	off	off	RP
12350	6242	36	all	all	PDT
12350	6242	37	the	the	DT
12350	6242	38	liquor	liquor	NN
12350	6242	39	into	into	IN
12350	6242	40	a	a	DT
12350	6242	41	cask	cask	NN
12350	6242	42	;	;	:
12350	6242	43	to	to	IN
12350	6242	44	every	every	DT
12350	6242	45	gallon	gallon	NN
12350	6242	46	add	add	VB
12350	6242	47	two	two	CD
12350	6242	48	pounds	pound	NNS
12350	6242	49	of	of	IN
12350	6242	50	sugar	sugar	NN
12350	6242	51	;	;	:
12350	6242	52	cork	cork	NN
12350	6242	53	tightly	tightly	RB
12350	6242	54	and	and	CC
12350	6242	55	let	let	VB
12350	6242	56	stand	stand	VB
12350	6242	57	till	till	IN
12350	6242	58	the	the	DT
12350	6242	59	following	follow	VBG
12350	6242	60	October	October	NNP
12350	6242	61	.	.	.
12350	6243	1	BLACKBERRY	BLACKBERRY	NNP
12350	6243	2	CORDIAL	CORDIAL	NNP
12350	6243	3	Simmer	Simmer	NNP
12350	6243	4	the	the	DT
12350	6243	5	berries	berry	NNS
12350	6243	6	until	until	IN
12350	6243	7	they	-PRON-	PRP
12350	6243	8	break	break	VBP
12350	6243	9	,	,	,
12350	6243	10	then	then	RB
12350	6243	11	strain	strain	VB
12350	6243	12	and	and	CC
12350	6243	13	to	to	IN
12350	6243	14	each	each	DT
12350	6243	15	quart	quart	NN
12350	6243	16	of	of	IN
12350	6243	17	juice	juice	NN
12350	6243	18	add	add	VB
12350	6243	19	one	one	CD
12350	6243	20	pound	pound	NN
12350	6243	21	of	of	IN
12350	6243	22	sugar	sugar	NN
12350	6243	23	.	.	.
12350	6244	1	Let	let	VB
12350	6244	2	this	this	DT
12350	6244	3	dissolve	dissolve	VB
12350	6244	4	by	by	IN
12350	6244	5	heating	heating	NN
12350	6244	6	slowly	slowly	RB
12350	6244	7	,	,	,
12350	6244	8	then	then	RB
12350	6244	9	add	add	VB
12350	6244	10	one	one	CD
12350	6244	11	tablespoon	tablespoon	NN
12350	6244	12	each	each	DT
12350	6244	13	of	of	IN
12350	6244	14	cinnamon	cinnamon	NN
12350	6244	15	,	,	,
12350	6244	16	nutmeg	nutmeg	NNS
12350	6244	17	,	,	,
12350	6244	18	cloves	clove	NNS
12350	6244	19	,	,	,
12350	6244	20	and	and	CC
12350	6244	21	if	if	IN
12350	6244	22	desired	desire	VBN
12350	6244	23	,	,	,
12350	6244	24	allspice	allspice	NN
12350	6244	25	.	.	.
12350	6245	1	Simmer	simmer	NN
12350	6245	2	altogether	altogether	RB
12350	6245	3	twenty	twenty	CD
12350	6245	4	minutes	minute	NNS
12350	6245	5	.	.	.
12350	6246	1	Bottle	bottle	NN
12350	6246	2	and	and	CC
12350	6246	3	seal	seal	VB
12350	6246	4	.	.	.
12350	6247	1	CHERRY	cherry	NN
12350	6247	2	SYRUP	SYRUP	NNP
12350	6247	3	Mash	mash	NN
12350	6247	4	and	and	CC
12350	6247	5	pound	pound	VB
12350	6247	6	the	the	DT
12350	6247	7	cherries	cherry	NNS
12350	6247	8	until	until	IN
12350	6247	9	the	the	DT
12350	6247	10	stones	stone	NNS
12350	6247	11	are	be	VBP
12350	6247	12	all	all	DT
12350	6247	13	broken	break	VBN
12350	6247	14	,	,	,
12350	6247	15	then	then	RB
12350	6247	16	press	press	VB
12350	6247	17	through	through	IN
12350	6247	18	a	a	DT
12350	6247	19	cloth	cloth	NN
12350	6247	20	.	.	.
12350	6248	1	Use	use	VB
12350	6248	2	a	a	DT
12350	6248	3	pound	pound	NN
12350	6248	4	of	of	IN
12350	6248	5	sugar	sugar	NN
12350	6248	6	to	to	IN
12350	6248	7	a	a	DT
12350	6248	8	quart	quart	NN
12350	6248	9	of	of	IN
12350	6248	10	juice	juice	NN
12350	6248	11	;	;	:
12350	6248	12	boil	boil	NNP
12350	6248	13	,	,	,
12350	6248	14	skim	skim	NNP
12350	6248	15	and	and	CC
12350	6248	16	bottle	bottle	NN
12350	6248	17	.	.	.
12350	6249	1	When	when	WRB
12350	6249	2	cold	cold	JJ
12350	6249	3	,	,	,
12350	6249	4	seal	seal	NN
12350	6249	5	.	.	.
12350	6250	1	CHERRY	cherry	NN
12350	6250	2	BRANDY	brandy	NN
12350	6250	3	To	to	IN
12350	6250	4	one	one	CD
12350	6250	5	gallon	gallon	NN
12350	6250	6	of	of	IN
12350	6250	7	brandy	brandy	NN
12350	6250	8	allow	allow	VBP
12350	6250	9	two	two	CD
12350	6250	10	quarts	quart	NNS
12350	6250	11	of	of	IN
12350	6250	12	cherries	cherry	NNS
12350	6250	13	.	.	.
12350	6251	1	Mash	mash	NN
12350	6251	2	and	and	CC
12350	6251	3	pound	pound	VB
12350	6251	4	them	-PRON-	PRP
12350	6251	5	until	until	IN
12350	6251	6	all	all	PDT
12350	6251	7	the	the	DT
12350	6251	8	stones	stone	NNS
12350	6251	9	are	be	VBP
12350	6251	10	broken	break	VBN
12350	6251	11	,	,	,
12350	6251	12	put	put	VBN
12350	6251	13	in	in	IN
12350	6251	14	the	the	DT
12350	6251	15	brandy	brandy	NN
12350	6251	16	and	and	CC
12350	6251	17	add	add	VB
12350	6251	18	a	a	DT
12350	6251	19	pound	pound	NN
12350	6251	20	of	of	IN
12350	6251	21	cut	cut	NN
12350	6251	22	loaf	loaf	NN
12350	6251	23	sugar	sugar	NN
12350	6251	24	.	.	.
12350	6252	1	Set	Set	VBN
12350	6252	2	in	in	IN
12350	6252	3	the	the	DT
12350	6252	4	sun	sun	NN
12350	6252	5	for	for	IN
12350	6252	6	two	two	CD
12350	6252	7	or	or	CC
12350	6252	8	three	three	CD
12350	6252	9	weeks	week	NNS
12350	6252	10	,	,	,
12350	6252	11	shake	shake	VBP
12350	6252	12	daily	daily	RB
12350	6252	13	,	,	,
12350	6252	14	strain	strain	NN
12350	6252	15	and	and	CC
12350	6252	16	bottle	bottle	NN
12350	6252	17	.	.	.
12350	6253	1	CHERRY	cherry	NN
12350	6253	2	BOUNCE	bounce	NN
12350	6253	3	The	the	DT
12350	6253	4	little	little	JJ
12350	6253	5	wild	wild	JJ
12350	6253	6	cherry	cherry	NN
12350	6253	7	is	be	VBZ
12350	6253	8	excellent	excellent	JJ
12350	6253	9	for	for	IN
12350	6253	10	this	this	DT
12350	6253	11	purpose	purpose	NN
12350	6253	12	,	,	,
12350	6253	13	as	as	IN
12350	6253	14	the	the	DT
12350	6253	15	stone	stone	NN
12350	6253	16	kernels	kernel	NNS
12350	6253	17	contain	contain	VBP
12350	6253	18	alcohol	alcohol	NN
12350	6253	19	.	.	.
12350	6254	1	Wash	wash	VB
12350	6254	2	carefully	carefully	RB
12350	6254	3	,	,	,
12350	6254	4	sugar	sugar	NN
12350	6254	5	plentifully	plentifully	RB
12350	6254	6	,	,	,
12350	6254	7	and	and	CC
12350	6254	8	add	add	VB
12350	6254	9	whole	whole	JJ
12350	6254	10	spice	spice	NN
12350	6254	11	,	,	,
12350	6254	12	cloves	clove	NNS
12350	6254	13	(	(	-LRB-
12350	6254	14	with	with	IN
12350	6254	15	the	the	DT
12350	6254	16	heads	head	NNS
12350	6254	17	removed	remove	VBN
12350	6254	18	)	)	-RRB-
12350	6254	19	and	and	CC
12350	6254	20	stick	stick	VB
12350	6254	21	cinnamon	cinnamon	NN
12350	6254	22	.	.	.
12350	6255	1	Fewer	few	JJR
12350	6255	2	cloves	clove	NNS
12350	6255	3	than	than	IN
12350	6255	4	the	the	DT
12350	6255	5	other	other	JJ
12350	6255	6	spices	spice	NNS
12350	6255	7	.	.	.
12350	6256	1	Get	get	VB
12350	6256	2	good	good	JJ
12350	6256	3	whiskey	whiskey	NN
12350	6256	4	and	and	CC
12350	6256	5	allow	allow	VB
12350	6256	6	one	one	CD
12350	6256	7	-	-	HYPH
12350	6256	8	half	half	NN
12350	6256	9	as	as	RB
12350	6256	10	much	much	JJ
12350	6256	11	cherries	cherry	NNS
12350	6256	12	as	as	IN
12350	6256	13	whiskey	whiskey	NN
12350	6256	14	.	.	.
12350	6257	1	To	to	IN
12350	6257	2	a	a	DT
12350	6257	3	quart	quart	JJ
12350	6257	4	bottle	bottle	NN
12350	6257	5	allow	allow	VBP
12350	6257	6	scant	scant	JJ
12350	6257	7	half	half	NN
12350	6257	8	pint	pint	NN
12350	6257	9	sugared	sugar	VBN
12350	6257	10	cherries	cherry	NNS
12350	6257	11	to	to	IN
12350	6257	12	one	one	CD
12350	6257	13	and	and	CC
12350	6257	14	one	one	CD
12350	6257	15	-	-	HYPH
12350	6257	16	half	half	NN
12350	6257	17	pints	pint	NNS
12350	6257	18	of	of	IN
12350	6257	19	whiskey	whiskey	NN
12350	6257	20	.	.	.
12350	6258	1	Bottle	bottle	NN
12350	6258	2	and	and	CC
12350	6258	3	seal	seal	VB
12350	6258	4	.	.	.
12350	6259	1	Let	let	VB
12350	6259	2	stand	stand	VB
12350	6259	3	at	at	RB
12350	6259	4	least	least	RBS
12350	6259	5	two	two	CD
12350	6259	6	months	month	NNS
12350	6259	7	.	.	.
12350	6260	1	Open	open	VB
12350	6260	2	,	,	,
12350	6260	3	shake	shake	VB
12350	6260	4	bottle	bottle	NN
12350	6260	5	well	well	RB
12350	6260	6	and	and	CC
12350	6260	7	taste	taste	VBP
12350	6260	8	,	,	,
12350	6260	9	and	and	CC
12350	6260	10	if	if	IN
12350	6260	11	necessary	necessary	JJ
12350	6260	12	add	add	VBP
12350	6260	13	more	more	JJR
12350	6260	14	sugar	sugar	NN
12350	6260	15	.	.	.
12350	6261	1	Seal	seal	VB
12350	6261	2	again	again	RB
12350	6261	3	,	,	,
12350	6261	4	and	and	CC
12350	6261	5	let	let	VBD
12350	6261	6	stand	stand	VB
12350	6261	7	another	another	DT
12350	6261	8	month	month	NN
12350	6261	9	.	.	.
12350	6262	1	Is	be	VBZ
12350	6262	2	not	not	RB
12350	6262	3	good	good	JJ
12350	6262	4	under	under	IN
12350	6262	5	three	three	CD
12350	6262	6	months	month	NNS
12350	6262	7	and	and	CC
12350	6262	8	the	the	DT
12350	6262	9	older	old	JJR
12350	6262	10	it	-PRON-	PRP
12350	6262	11	gets	get	VBZ
12350	6262	12	the	the	DT
12350	6262	13	finer	fine	JJR
12350	6262	14	it	-PRON-	PRP
12350	6262	15	becomes	become	VBZ
12350	6262	16	.	.	.
12350	6263	1	CIDER	cider	NN
12350	6263	2	EGG	EGG	NNP
12350	6263	3	NOG	NOG	NNP
12350	6263	4	Break	Break	NNP
12350	6263	5	six	six	CD
12350	6263	6	eggs	egg	NNS
12350	6263	7	,	,	,
12350	6263	8	put	put	VB
12350	6263	9	the	the	DT
12350	6263	10	yolks	yolk	NNS
12350	6263	11	in	in	IN
12350	6263	12	one	one	CD
12350	6263	13	dish	dish	NN
12350	6263	14	,	,	,
12350	6263	15	the	the	DT
12350	6263	16	whites	white	NNS
12350	6263	17	in	in	IN
12350	6263	18	another	another	DT
12350	6263	19	.	.	.
12350	6264	1	To	to	IN
12350	6264	2	each	each	DT
12350	6264	3	yolk	yolk	NN
12350	6264	4	add	add	VB
12350	6264	5	a	a	DT
12350	6264	6	tablespoon	tablespoon	NN
12350	6264	7	of	of	IN
12350	6264	8	granulated	granulate	VBN
12350	6264	9	sugar	sugar	NN
12350	6264	10	,	,	,
12350	6264	11	beat	beat	VBD
12350	6264	12	the	the	DT
12350	6264	13	yolks	yolk	NNS
12350	6264	14	and	and	CC
12350	6264	15	sugar	sugar	NN
12350	6264	16	to	to	IN
12350	6264	17	a	a	DT
12350	6264	18	foam	foam	NN
12350	6264	19	;	;	:
12350	6264	20	then	then	RB
12350	6264	21	flavor	flavor	VB
12350	6264	22	with	with	IN
12350	6264	23	a	a	DT
12350	6264	24	little	little	JJ
12350	6264	25	grated	grated	JJ
12350	6264	26	nutmeg	nutmeg	NNS
12350	6264	27	,	,	,
12350	6264	28	stirring	stir	VBG
12350	6264	29	it	-PRON-	PRP
12350	6264	30	well	well	RB
12350	6264	31	through	through	IN
12350	6264	32	the	the	DT
12350	6264	33	mixture	mixture	NN
12350	6264	34	;	;	:
12350	6264	35	then	then	RB
12350	6264	36	add	add	VB
12350	6264	37	a	a	DT
12350	6264	38	half	half	NN
12350	6264	39	pint	pint	NN
12350	6264	40	of	of	IN
12350	6264	41	hot	hot	JJ
12350	6264	42	sweet	sweet	JJ
12350	6264	43	cider	cider	NN
12350	6264	44	to	to	IN
12350	6264	45	each	each	DT
12350	6264	46	egg	egg	NN
12350	6264	47	,	,	,
12350	6264	48	beat	beat	VB
12350	6264	49	it	-PRON-	PRP
12350	6264	50	well	well	RB
12350	6264	51	through	through	RB
12350	6264	52	and	and	CC
12350	6264	53	pour	pour	VB
12350	6264	54	into	into	IN
12350	6264	55	a	a	DT
12350	6264	56	hot	hot	JJ
12350	6264	57	punch	punch	NN
12350	6264	58	bowl	bowl	NN
12350	6264	59	.	.	.
12350	6265	1	Beat	beat	VB
12350	6265	2	the	the	DT
12350	6265	3	whites	white	NNS
12350	6265	4	of	of	IN
12350	6265	5	the	the	DT
12350	6265	6	eggs	egg	NNS
12350	6265	7	to	to	IN
12350	6265	8	a	a	DT
12350	6265	9	stiff	stiff	JJ
12350	6265	10	froth	froth	NN
12350	6265	11	with	with	IN
12350	6265	12	a	a	DT
12350	6265	13	little	little	JJ
12350	6265	14	sugar	sugar	NN
12350	6265	15	and	and	CC
12350	6265	16	cover	cover	VB
12350	6265	17	the	the	DT
12350	6265	18	surface	surface	NN
12350	6265	19	of	of	IN
12350	6265	20	the	the	DT
12350	6265	21	punch	punch	NN
12350	6265	22	.	.	.
12350	6266	1	Serve	serve	VB
12350	6266	2	in	in	IN
12350	6266	3	cups	cup	NNS
12350	6266	4	.	.	.
12350	6267	1	TOM	TOM	NNP
12350	6267	2	AND	and	CC
12350	6267	3	JERRY	jerry	NN
12350	6267	4	(	(	-LRB-
12350	6267	5	Non	non	JJ
12350	6267	6	-	-	JJ
12350	6267	7	Alcoholic	alcoholic	JJ
12350	6267	8	)	)	-RRB-
12350	6267	9	Beat	beat	VB
12350	6267	10	six	six	CD
12350	6267	11	eggs	egg	NNS
12350	6267	12	and	and	CC
12350	6267	13	six	six	CD
12350	6267	14	tablespoons	tablespoon	NNS
12350	6267	15	of	of	IN
12350	6267	16	sugar	sugar	NN
12350	6267	17	to	to	IN
12350	6267	18	a	a	DT
12350	6267	19	stiff	stiff	JJ
12350	6267	20	froth	froth	NN
12350	6267	21	,	,	,
12350	6267	22	add	add	VB
12350	6267	23	four	four	CD
12350	6267	24	cups	cup	NNS
12350	6267	25	of	of	IN
12350	6267	26	unfermented	unfermented	JJ
12350	6267	27	grape	grape	NN
12350	6267	28	juice	juice	NN
12350	6267	29	and	and	CC
12350	6267	30	the	the	DT
12350	6267	31	same	same	JJ
12350	6267	32	amount	amount	NN
12350	6267	33	of	of	IN
12350	6267	34	sweet	sweet	JJ
12350	6267	35	cider	cider	NN
12350	6267	36	.	.	.
12350	6268	1	Have	have	VBP
12350	6268	2	two	two	CD
12350	6268	3	porcelain	porcelain	NN
12350	6268	4	pitchers	pitcher	NNS
12350	6268	5	as	as	RB
12350	6268	6	hot	hot	JJ
12350	6268	7	as	as	IN
12350	6268	8	possible	possible	JJ
12350	6268	9	,	,	,
12350	6268	10	pour	pour	VB
12350	6268	11	the	the	DT
12350	6268	12	mixture	mixture	NN
12350	6268	13	into	into	IN
12350	6268	14	one	one	CD
12350	6268	15	of	of	IN
12350	6268	16	them	-PRON-	PRP
12350	6268	17	.	.	.
12350	6269	1	Then	then	RB
12350	6269	2	pour	pour	VB
12350	6269	3	the	the	DT
12350	6269	4	mixture	mixture	NN
12350	6269	5	back	back	RB
12350	6269	6	and	and	CC
12350	6269	7	forth	forth	RB
12350	6269	8	from	from	IN
12350	6269	9	one	one	CD
12350	6269	10	pitcher	pitcher	NN
12350	6269	11	to	to	IN
12350	6269	12	the	the	DT
12350	6269	13	other	other	JJ
12350	6269	14	five	five	CD
12350	6269	15	or	or	CC
12350	6269	16	six	six	CD
12350	6269	17	times	time	NNS
12350	6269	18	,	,	,
12350	6269	19	and	and	CC
12350	6269	20	pour	pour	VB
12350	6269	21	the	the	DT
12350	6269	22	foaming	foam	VBG
12350	6269	23	beverage	beverage	NN
12350	6269	24	into	into	IN
12350	6269	25	hot	hot	JJ
12350	6269	26	cups	cup	NNS
12350	6269	27	and	and	CC
12350	6269	28	serve	serve	VB
12350	6269	29	.	.	.
12350	6270	1	HOT	hot	JJ
12350	6270	2	MILK	milk	NN
12350	6270	3	PUNCH	PUNCH	NNP
12350	6270	4	Beat	Beat	VBD
12350	6270	5	one	one	CD
12350	6270	6	egg	egg	NN
12350	6270	7	to	to	IN
12350	6270	8	a	a	DT
12350	6270	9	stiff	stiff	JJ
12350	6270	10	froth	froth	NN
12350	6270	11	with	with	IN
12350	6270	12	two	two	CD
12350	6270	13	tablespoons	tablespoon	NNS
12350	6270	14	of	of	IN
12350	6270	15	sugar	sugar	NN
12350	6270	16	;	;	:
12350	6270	17	add	add	VB
12350	6270	18	to	to	IN
12350	6270	19	it	-PRON-	PRP
12350	6270	20	two	two	CD
12350	6270	21	tablespoons	tablespoon	NNS
12350	6270	22	of	of	IN
12350	6270	23	home	home	NN
12350	6270	24	-	-	HYPH
12350	6270	25	made	make	VBN
12350	6270	26	grape	grape	NN
12350	6270	27	wine	wine	NN
12350	6270	28	;	;	:
12350	6270	29	stir	stir	VB
12350	6270	30	all	all	DT
12350	6270	31	well	well	RB
12350	6270	32	together	together	RB
12350	6270	33	,	,	,
12350	6270	34	put	put	VBN
12350	6270	35	in	in	RP
12350	6270	36	a	a	DT
12350	6270	37	large	large	JJ
12350	6270	38	drinking	drinking	NN
12350	6270	39	glass	glass	NN
12350	6270	40	and	and	CC
12350	6270	41	fill	fill	VB
12350	6270	42	with	with	IN
12350	6270	43	hot	hot	JJ
12350	6270	44	milk	milk	NN
12350	6270	45	.	.	.
12350	6271	1	Grate	grate	VB
12350	6271	2	a	a	DT
12350	6271	3	little	little	JJ
12350	6271	4	nutmeg	nutmeg	NN
12350	6271	5	on	on	IN
12350	6271	6	the	the	DT
12350	6271	7	top	top	NN
12350	6271	8	and	and	CC
12350	6271	9	serve	serve	VB
12350	6271	10	.	.	.
12350	6272	1	*	*	NFP
12350	6272	2	CANNED	canned	NN
12350	6272	3	FRUITS	fruits	NN
12350	6272	4	*	*	NFP
12350	6272	5	GENERAL	general	NN
12350	6272	6	RULES	rule	NNS
12350	6272	7	All	all	DT
12350	6272	8	fruits	fruit	NNS
12350	6272	9	should	should	MD
12350	6272	10	,	,	,
12350	6272	11	if	if	IN
12350	6272	12	possible	possible	JJ
12350	6272	13	,	,	,
12350	6272	14	be	be	VB
12350	6272	15	freshly	freshly	RB
12350	6272	16	picked	pick	VBN
12350	6272	17	for	for	IN
12350	6272	18	preserving	preserving	NN
12350	6272	19	,	,	,
12350	6272	20	canning	canning	NN
12350	6272	21	,	,	,
12350	6272	22	and	and	CC
12350	6272	23	jelly	jelly	RB
12350	6272	24	making	make	VBG
12350	6272	25	.	.	.
12350	6273	1	No	no	DT
12350	6273	2	imperfect	imperfect	JJ
12350	6273	3	fruit	fruit	NN
12350	6273	4	should	should	MD
12350	6273	5	be	be	VB
12350	6273	6	canned	can	VBN
12350	6273	7	or	or	CC
12350	6273	8	preserved	preserve	VBN
12350	6273	9	.	.	.
12350	6274	1	Gnarly	gnarly	RB
12350	6274	2	fruit	fruit	NN
12350	6274	3	may	may	MD
12350	6274	4	be	be	VB
12350	6274	5	used	use	VBN
12350	6274	6	for	for	IN
12350	6274	7	jellies	jelly	NNS
12350	6274	8	or	or	CC
12350	6274	9	marmalades	marmalade	NNS
12350	6274	10	by	by	IN
12350	6274	11	cutting	cut	VBG
12350	6274	12	out	out	RP
12350	6274	13	defective	defective	JJ
12350	6274	14	portions	portion	NNS
12350	6274	15	.	.	.
12350	6275	1	Bruised	bruise	VBN
12350	6275	2	spots	spot	NNS
12350	6275	3	should	should	MD
12350	6275	4	be	be	VB
12350	6275	5	cut	cut	VBN
12350	6275	6	out	out	IN
12350	6275	7	of	of	IN
12350	6275	8	peaches	peach	NNS
12350	6275	9	and	and	CC
12350	6275	10	pears	pear	NNS
12350	6275	11	.	.	.
12350	6276	1	In	in	IN
12350	6276	2	selecting	select	VBG
12350	6276	3	small	small	JJ
12350	6276	4	-	-	HYPH
12350	6276	5	seeded	seeded	JJ
12350	6276	6	fruits	fruit	NNS
12350	6276	7	,	,	,
12350	6276	8	like	like	IN
12350	6276	9	berries	berry	NNS
12350	6276	10	,	,	,
12350	6276	11	for	for	IN
12350	6276	12	canning	canning	NN
12350	6276	13	,	,	,
12350	6276	14	those	those	DT
12350	6276	15	having	have	VBG
12350	6276	16	a	a	DT
12350	6276	17	small	small	JJ
12350	6276	18	proportion	proportion	NN
12350	6276	19	of	of	IN
12350	6276	20	seed	seed	NN
12350	6276	21	to	to	TO
12350	6276	22	pulp	pulp	NN
12350	6276	23	should	should	MD
12350	6276	24	be	be	VB
12350	6276	25	chosen	choose	VBN
12350	6276	26	.	.	.
12350	6277	1	In	in	IN
12350	6277	2	dry	dry	JJ
12350	6277	3	seasons	season	NNS
12350	6277	4	berries	berry	NNS
12350	6277	5	have	have	VBP
12350	6277	6	a	a	DT
12350	6277	7	larger	large	JJR
12350	6277	8	proportion	proportion	NN
12350	6277	9	of	of	IN
12350	6277	10	seeds	seed	NNS
12350	6277	11	to	to	TO
12350	6277	12	pulp	pulp	VB
12350	6277	13	than	than	IN
12350	6277	14	in	in	IN
12350	6277	15	a	a	DT
12350	6277	16	wet	wet	JJ
12350	6277	17	or	or	CC
12350	6277	18	normal	normal	JJ
12350	6277	19	season	season	NN
12350	6277	20	,	,	,
12350	6277	21	and	and	CC
12350	6277	22	it	-PRON-	PRP
12350	6277	23	is	be	VBZ
12350	6277	24	not	not	RB
12350	6277	25	wise	wise	JJ
12350	6277	26	to	to	TO
12350	6277	27	can	can	VB
12350	6277	28	or	or	CC
12350	6277	29	preserve	preserve	VB
12350	6277	30	such	such	JJ
12350	6277	31	fruit	fruit	NN
12350	6277	32	unless	unless	IN
12350	6277	33	the	the	DT
12350	6277	34	seeds	seed	NNS
12350	6277	35	are	be	VBP
12350	6277	36	removed	remove	VBN
12350	6277	37	.	.	.
12350	6278	1	The	the	DT
12350	6278	2	fruit	fruit	NN
12350	6278	3	should	should	MD
12350	6278	4	be	be	VB
12350	6278	5	rubbed	rub	VBN
12350	6278	6	through	through	IN
12350	6278	7	a	a	DT
12350	6278	8	sieve	sieve	NN
12350	6278	9	that	that	WDT
12350	6278	10	is	be	VBZ
12350	6278	11	fine	fine	JJ
12350	6278	12	enough	enough	RB
12350	6278	13	to	to	TO
12350	6278	14	keep	keep	VB
12350	6278	15	back	back	RB
12350	6278	16	the	the	DT
12350	6278	17	seeds	seed	NNS
12350	6278	18	.	.	.
12350	6279	1	The	the	DT
12350	6279	2	strained	strained	JJ
12350	6279	3	pulp	pulp	NN
12350	6279	4	can	can	MD
12350	6279	5	be	be	VB
12350	6279	6	preserved	preserve	VBN
12350	6279	7	as	as	IN
12350	6279	8	a	a	DT
12350	6279	9	purée	purée	NN
12350	6279	10	or	or	CC
12350	6279	11	marmalade	marmalade	NN
12350	6279	12	.	.	.
12350	6280	1	When	when	WRB
12350	6280	2	fruit	fruit	NN
12350	6280	3	is	be	VBZ
12350	6280	4	brought	bring	VBN
12350	6280	5	into	into	IN
12350	6280	6	the	the	DT
12350	6280	7	house	house	NN
12350	6280	8	put	put	VBD
12350	6280	9	it	-PRON-	PRP
12350	6280	10	where	where	WRB
12350	6280	11	it	-PRON-	PRP
12350	6280	12	will	will	MD
12350	6280	13	keep	keep	VB
12350	6280	14	cool	cool	JJ
12350	6280	15	and	and	CC
12350	6280	16	crisp	crisp	JJ
12350	6280	17	until	until	IN
12350	6280	18	you	-PRON-	PRP
12350	6280	19	are	be	VBP
12350	6280	20	ready	ready	JJ
12350	6280	21	to	to	TO
12350	6280	22	use	use	VB
12350	6280	23	it	-PRON-	PRP
12350	6280	24	.	.	.
12350	6281	1	Begin	begin	VB
12350	6281	2	by	by	IN
12350	6281	3	having	have	VBG
12350	6281	4	the	the	DT
12350	6281	5	kitchen	kitchen	NN
12350	6281	6	swept	sweep	VBN
12350	6281	7	and	and	CC
12350	6281	8	dusted	dust	VBN
12350	6281	9	thoroughly	thoroughly	RB
12350	6281	10	,	,	,
12350	6281	11	that	that	IN
12350	6281	12	there	there	EX
12350	6281	13	need	nee	MD
12350	6281	14	not	not	RB
12350	6281	15	be	be	VB
12350	6281	16	a	a	DT
12350	6281	17	large	large	JJ
12350	6281	18	number	number	NN
12350	6281	19	of	of	IN
12350	6281	20	mold	mold	NN
12350	6281	21	spores	spore	NNS
12350	6281	22	floating	float	VBG
12350	6281	23	about	about	IN
12350	6281	24	.	.	.
12350	6282	1	Dust	dust	NN
12350	6282	2	with	with	IN
12350	6282	3	a	a	DT
12350	6282	4	damp	damp	JJ
12350	6282	5	cloth	cloth	NN
12350	6282	6	.	.	.
12350	6283	1	Have	have	VBP
12350	6283	2	plenty	plenty	NN
12350	6283	3	of	of	IN
12350	6283	4	hot	hot	JJ
12350	6283	5	water	water	NN
12350	6283	6	and	and	CC
12350	6283	7	pans	pan	NNS
12350	6283	8	in	in	IN
12350	6283	9	which	which	WDT
12350	6283	10	jars	jar	NNS
12350	6283	11	and	and	CC
12350	6283	12	utensils	utensil	NNS
12350	6283	13	may	may	MD
12350	6283	14	be	be	VB
12350	6283	15	sterilized	sterilize	VBN
12350	6283	16	.	.	.
12350	6284	1	Have	have	VBP
12350	6284	2	at	at	IN
12350	6284	3	hand	hand	NN
12350	6284	4	all	all	DT
12350	6284	5	necessary	necessary	JJ
12350	6284	6	utensils	utensil	NNS
12350	6284	7	,	,	,
12350	6284	8	towels	towel	NNS
12350	6284	9	,	,	,
12350	6284	10	sugar	sugar	NN
12350	6284	11	,	,	,
12350	6284	12	etc	etc	FW
12350	6284	13	.	.	.
12350	6285	1	Prepare	prepare	VB
12350	6285	2	only	only	RB
12350	6285	3	as	as	RB
12350	6285	4	much	much	JJ
12350	6285	5	fruit	fruit	NN
12350	6285	6	as	as	IN
12350	6285	7	can	can	MD
12350	6285	8	be	be	VB
12350	6285	9	cooked	cook	VBN
12350	6285	10	while	while	IN
12350	6285	11	it	-PRON-	PRP
12350	6285	12	still	still	RB
12350	6285	13	retains	retain	VBZ
12350	6285	14	its	-PRON-	PRP$
12350	6285	15	color	color	NN
12350	6285	16	and	and	CC
12350	6285	17	crispness	crispness	NN
12350	6285	18	.	.	.
12350	6286	1	Before	before	IN
12350	6286	2	beginning	begin	VBG
12350	6286	3	to	to	IN
12350	6286	4	pare	pare	VB
12350	6286	5	fruit	fruit	NN
12350	6286	6	have	have	VBP
12350	6286	7	some	some	DT
12350	6286	8	syrup	syrup	NN
12350	6286	9	ready	ready	JJ
12350	6286	10	,	,	,
12350	6286	11	if	if	IN
12350	6286	12	that	that	DT
12350	6286	13	is	be	VBZ
12350	6286	14	to	to	TO
12350	6286	15	be	be	VB
12350	6286	16	used	use	VBN
12350	6286	17	,	,	,
12350	6286	18	or	or	CC
12350	6286	19	if	if	IN
12350	6286	20	sugar	sugar	NN
12350	6286	21	is	be	VBZ
12350	6286	22	to	to	TO
12350	6286	23	be	be	VB
12350	6286	24	added	add	VBN
12350	6286	25	to	to	IN
12350	6286	26	the	the	DT
12350	6286	27	fruit	fruit	NN
12350	6286	28	have	have	VBP
12350	6286	29	it	-PRON-	PRP
12350	6286	30	weighed	weigh	VBN
12350	6286	31	or	or	CC
12350	6286	32	measured	measure	VBN
12350	6286	33	.	.	.
12350	6287	1	Decide	decide	VB
12350	6287	2	upon	upon	IN
12350	6287	3	the	the	DT
12350	6287	4	amount	amount	NN
12350	6287	5	of	of	IN
12350	6287	6	fruit	fruit	NN
12350	6287	7	you	-PRON-	PRP
12350	6287	8	will	will	MD
12350	6287	9	cook	cook	VB
12350	6287	10	at	at	IN
12350	6287	11	one	one	CD
12350	6287	12	time	time	NN
12350	6287	13	,	,	,
12350	6287	14	then	then	RB
12350	6287	15	have	have	VB
12350	6287	16	two	two	CD
12350	6287	17	bowls	bowl	NNS
12350	6287	18	--	--	:
12350	6287	19	one	one	CD
12350	6287	20	for	for	IN
12350	6287	21	the	the	DT
12350	6287	22	sugar	sugar	NN
12350	6287	23	and	and	CC
12350	6287	24	one	one	CD
12350	6287	25	for	for	IN
12350	6287	26	the	the	DT
12350	6287	27	fruit	fruit	NN
12350	6287	28	--	--	:
12350	6287	29	that	that	WDT
12350	6287	30	will	will	MD
12350	6287	31	hold	hold	VB
12350	6287	32	just	just	RB
12350	6287	33	the	the	DT
12350	6287	34	quantity	quantity	NN
12350	6287	35	of	of	IN
12350	6287	36	each	each	DT
12350	6287	37	.	.	.
12350	6288	1	As	as	IN
12350	6288	2	the	the	DT
12350	6288	3	fruit	fruit	NN
12350	6288	4	is	be	VBZ
12350	6288	5	pared	pare	VBN
12350	6288	6	or	or	CC
12350	6288	7	hulled	hull	VBN
12350	6288	8	,	,	,
12350	6288	9	as	as	IN
12350	6288	10	the	the	DT
12350	6288	11	case	case	NN
12350	6288	12	may	may	MD
12350	6288	13	be	be	VB
12350	6288	14	,	,	,
12350	6288	15	drop	drop	VB
12350	6288	16	it	-PRON-	PRP
12350	6288	17	into	into	IN
12350	6288	18	its	-PRON-	PRP$
12350	6288	19	measuring	measure	VBG
12350	6288	20	bowl	bowl	NN
12350	6288	21	.	.	.
12350	6289	1	When	when	WRB
12350	6289	2	the	the	DT
12350	6289	3	measure	measure	NN
12350	6289	4	is	be	VBZ
12350	6289	5	full	full	JJ
12350	6289	6	put	put	VBN
12350	6289	7	the	the	DT
12350	6289	8	fruit	fruit	NN
12350	6289	9	and	and	CC
12350	6289	10	sugar	sugar	NN
12350	6289	11	in	in	IN
12350	6289	12	the	the	DT
12350	6289	13	preserving	preserve	VBG
12350	6289	14	kettle	kettle	NN
12350	6289	15	.	.	.
12350	6290	1	While	while	IN
12350	6290	2	this	this	DT
12350	6290	3	is	be	VBZ
12350	6290	4	cooking	cook	VBG
12350	6290	5	another	another	DT
12350	6290	6	measure	measure	NN
12350	6290	7	may	may	MD
12350	6290	8	be	be	VB
12350	6290	9	prepared	prepare	VBN
12350	6290	10	and	and	CC
12350	6290	11	put	put	VBN
12350	6290	12	in	in	IN
12350	6290	13	the	the	DT
12350	6290	14	second	second	JJ
12350	6290	15	preserving	preserving	JJ
12350	6290	16	kettle	kettle	NN
12350	6290	17	.	.	.
12350	6291	1	In	in	IN
12350	6291	2	this	this	DT
12350	6291	3	way	way	NN
12350	6291	4	the	the	DT
12350	6291	5	fruit	fruit	NN
12350	6291	6	is	be	VBZ
12350	6291	7	cooked	cook	VBN
12350	6291	8	quickly	quickly	RB
12350	6291	9	and	and	CC
12350	6291	10	put	put	VBN
12350	6291	11	in	in	IN
12350	6291	12	the	the	DT
12350	6291	13	jars	jar	NNS
12350	6291	14	and	and	CC
12350	6291	15	sealed	seal	VBN
12350	6291	16	at	at	IN
12350	6291	17	once	once	RB
12350	6291	18	,	,	,
12350	6291	19	leaving	leave	VBG
12350	6291	20	the	the	DT
12350	6291	21	pans	pan	NNS
12350	6291	22	ready	ready	JJ
12350	6291	23	to	to	TO
12350	6291	24	sterilize	sterilize	VB
12350	6291	25	another	another	DT
12350	6291	26	set	set	NN
12350	6291	27	of	of	IN
12350	6291	28	jars	jar	NNS
12350	6291	29	.	.	.
12350	6292	1	The	the	DT
12350	6292	2	preserving	preserving	JJ
12350	6292	3	kettle	kettle	NN
12350	6292	4	should	should	MD
12350	6292	5	be	be	VB
12350	6292	6	porcelain	porcelain	NN
12350	6292	7	-	-	HYPH
12350	6292	8	lined	line	VBN
12350	6292	9	,	,	,
12350	6292	10	and	and	CC
12350	6292	11	no	no	DT
12350	6292	12	iron	iron	NN
12350	6292	13	or	or	CC
12350	6292	14	tin	tin	NN
12350	6292	15	utensils	utensil	NNS
12350	6292	16	should	should	MD
12350	6292	17	be	be	VB
12350	6292	18	used	use	VBN
12350	6292	19	,	,	,
12350	6292	20	as	as	IN
12350	6292	21	the	the	DT
12350	6292	22	fruit	fruit	NN
12350	6292	23	acids	acid	NNS
12350	6292	24	attack	attack	VBP
12350	6292	25	these	these	DT
12350	6292	26	metals	metal	NNS
12350	6292	27	and	and	CC
12350	6292	28	so	so	RB
12350	6292	29	give	give	VB
12350	6292	30	a	a	DT
12350	6292	31	bad	bad	JJ
12350	6292	32	color	color	NN
12350	6292	33	and	and	CC
12350	6292	34	metallic	metallic	JJ
12350	6292	35	taste	taste	NN
12350	6292	36	to	to	IN
12350	6292	37	the	the	DT
12350	6292	38	food	food	NN
12350	6292	39	.	.	.
12350	6293	1	STERILIZING	sterilize	VBG
12350	6293	2	JARS	JARS	NNP
12350	6293	3	,	,	,
12350	6293	4	ETC	ETC	NNP
12350	6293	5	.	.	.
12350	6294	1	The	the	DT
12350	6294	2	success	success	NN
12350	6294	3	of	of	IN
12350	6294	4	canning	canning	NN
12350	6294	5	depends	depend	VBZ
12350	6294	6	upon	upon	IN
12350	6294	7	absolute	absolute	JJ
12350	6294	8	sterilization	sterilization	NN
12350	6294	9	and	and	CC
12350	6294	10	not	not	RB
12350	6294	11	upon	upon	IN
12350	6294	12	the	the	DT
12350	6294	13	amount	amount	NN
12350	6294	14	of	of	IN
12350	6294	15	sugar	sugar	NN
12350	6294	16	or	or	CC
12350	6294	17	cooking	cooking	NN
12350	6294	18	.	.	.
12350	6295	1	Any	any	DT
12350	6295	2	proportion	proportion	NN
12350	6295	3	of	of	IN
12350	6295	4	sugar	sugar	NN
12350	6295	5	may	may	MD
12350	6295	6	be	be	VB
12350	6295	7	used	use	VBN
12350	6295	8	,	,	,
12350	6295	9	or	or	CC
12350	6295	10	fruit	fruit	NN
12350	6295	11	may	may	MD
12350	6295	12	be	be	VB
12350	6295	13	canned	can	VBN
12350	6295	14	without	without	IN
12350	6295	15	the	the	DT
12350	6295	16	addition	addition	NN
12350	6295	17	of	of	IN
12350	6295	18	any	any	DT
12350	6295	19	sugar	sugar	NN
12350	6295	20	.	.	.
12350	6296	1	It	-PRON-	PRP
12350	6296	2	is	be	VBZ
12350	6296	3	most	most	RBS
12350	6296	4	important	important	JJ
12350	6296	5	that	that	IN
12350	6296	6	the	the	DT
12350	6296	7	jars	jar	NNS
12350	6296	8	,	,	,
12350	6296	9	covers	cover	VBZ
12350	6296	10	,	,	,
12350	6296	11	and	and	CC
12350	6296	12	rubber	rubber	NN
12350	6296	13	rings	ring	NNS
12350	6296	14	be	be	VBP
12350	6296	15	in	in	IN
12350	6296	16	perfect	perfect	JJ
12350	6296	17	condition	condition	NN
12350	6296	18	.	.	.
12350	6297	1	Examine	examine	VB
12350	6297	2	each	each	DT
12350	6297	3	jar	jar	NN
12350	6297	4	and	and	CC
12350	6297	5	cover	cover	VB
12350	6297	6	to	to	TO
12350	6297	7	see	see	VB
12350	6297	8	that	that	IN
12350	6297	9	there	there	EX
12350	6297	10	is	be	VBZ
12350	6297	11	no	no	DT
12350	6297	12	defect	defect	NN
12350	6297	13	in	in	IN
12350	6297	14	it	-PRON-	PRP
12350	6297	15	.	.	.
12350	6298	1	Use	use	VB
12350	6298	2	only	only	JJ
12350	6298	3	fresh	fresh	JJ
12350	6298	4	rubber	rubber	NN
12350	6298	5	rings	ring	NNS
12350	6298	6	,	,	,
12350	6298	7	for	for	IN
12350	6298	8	if	if	IN
12350	6298	9	the	the	DT
12350	6298	10	rubber	rubber	NN
12350	6298	11	is	be	VBZ
12350	6298	12	not	not	RB
12350	6298	13	soft	soft	JJ
12350	6298	14	and	and	CC
12350	6298	15	elastic	elastic	JJ
12350	6298	16	the	the	DT
12350	6298	17	sealing	sealing	NN
12350	6298	18	will	will	MD
12350	6298	19	not	not	RB
12350	6298	20	be	be	VB
12350	6298	21	perfect	perfect	JJ
12350	6298	22	.	.	.
12350	6299	1	Each	each	DT
12350	6299	2	year	year	NN
12350	6299	3	numbers	number	NNS
12350	6299	4	of	of	IN
12350	6299	5	jars	jar	NNS
12350	6299	6	of	of	IN
12350	6299	7	fruit	fruit	NN
12350	6299	8	are	be	VBP
12350	6299	9	lost	lose	VBN
12350	6299	10	because	because	IN
12350	6299	11	of	of	IN
12350	6299	12	the	the	DT
12350	6299	13	false	false	JJ
12350	6299	14	economy	economy	NN
12350	6299	15	in	in	IN
12350	6299	16	using	use	VBG
12350	6299	17	an	an	DT
12350	6299	18	old	old	JJ
12350	6299	19	ring	ring	NN
12350	6299	20	that	that	WDT
12350	6299	21	has	have	VBZ
12350	6299	22	lost	lose	VBN
12350	6299	23	its	-PRON-	PRP$
12350	6299	24	softness	softness	NN
12350	6299	25	and	and	CC
12350	6299	26	elasticity	elasticity	NN
12350	6299	27	.	.	.
12350	6300	1	Have	have	VBP
12350	6300	2	two	two	CD
12350	6300	3	pans	pan	NNS
12350	6300	4	partially	partially	RB
12350	6300	5	filled	fill	VBN
12350	6300	6	with	with	IN
12350	6300	7	cold	cold	JJ
12350	6300	8	water	water	NN
12350	6300	9	.	.	.
12350	6301	1	Put	put	VB
12350	6301	2	some	some	DT
12350	6301	3	jars	jar	NNS
12350	6301	4	in	in	IN
12350	6301	5	one	one	CD
12350	6301	6	,	,	,
12350	6301	7	laying	lay	VBG
12350	6301	8	them	-PRON-	PRP
12350	6301	9	on	on	IN
12350	6301	10	their	-PRON-	PRP$
12350	6301	11	sides	side	NNS
12350	6301	12	,	,	,
12350	6301	13	and	and	CC
12350	6301	14	some	some	DT
12350	6301	15	covers	cover	NNS
12350	6301	16	in	in	IN
12350	6301	17	the	the	DT
12350	6301	18	other	other	JJ
12350	6301	19	.	.	.
12350	6302	1	Place	place	VB
12350	6302	2	the	the	DT
12350	6302	3	pans	pan	NNS
12350	6302	4	on	on	IN
12350	6302	5	the	the	DT
12350	6302	6	stove	stove	NN
12350	6302	7	where	where	WRB
12350	6302	8	the	the	DT
12350	6302	9	water	water	NN
12350	6302	10	will	will	MD
12350	6302	11	heat	heat	VB
12350	6302	12	to	to	IN
12350	6302	13	the	the	DT
12350	6302	14	boiling	boiling	NN
12350	6302	15	point	point	NN
12350	6302	16	.	.	.
12350	6303	1	The	the	DT
12350	6303	2	water	water	NN
12350	6303	3	should	should	MD
12350	6303	4	boil	boil	VB
12350	6303	5	at	at	IN
12350	6303	6	least	least	JJS
12350	6303	7	ten	ten	CD
12350	6303	8	or	or	CC
12350	6303	9	fifteen	fifteen	CD
12350	6303	10	minutes	minute	NNS
12350	6303	11	.	.	.
12350	6304	1	Have	have	VB
12350	6304	2	on	on	IN
12350	6304	3	the	the	DT
12350	6304	4	stove	stove	NN
12350	6304	5	a	a	DT
12350	6304	6	shallow	shallow	JJ
12350	6304	7	milk	milk	NN
12350	6304	8	pan	pan	NN
12350	6304	9	in	in	IN
12350	6304	10	which	which	WDT
12350	6304	11	there	there	EX
12350	6304	12	is	be	VBZ
12350	6304	13	about	about	RB
12350	6304	14	two	two	CD
12350	6304	15	inches	inch	NNS
12350	6304	16	of	of	IN
12350	6304	17	boiling	boil	VBG
12350	6304	18	water	water	NN
12350	6304	19	.	.	.
12350	6305	1	Sterilize	sterilize	VB
12350	6305	2	the	the	DT
12350	6305	3	cups	cup	NNS
12350	6305	4	,	,	,
12350	6305	5	spoons	spoon	NNS
12350	6305	6	,	,	,
12350	6305	7	and	and	CC
12350	6305	8	funnel	funnel	NN
12350	6305	9	,	,	,
12350	6305	10	if	if	IN
12350	6305	11	you	-PRON-	PRP
12350	6305	12	use	use	VBP
12350	6305	13	one	one	CD
12350	6305	14	,	,	,
12350	6305	15	by	by	IN
12350	6305	16	immersing	immerse	VBG
12350	6305	17	in	in	IN
12350	6305	18	boiling	boil	VBG
12350	6305	19	water	water	NN
12350	6305	20	for	for	IN
12350	6305	21	a	a	DT
12350	6305	22	few	few	JJ
12350	6305	23	minutes	minute	NNS
12350	6305	24	.	.	.
12350	6306	1	When	when	WRB
12350	6306	2	ready	ready	JJ
12350	6306	3	to	to	TO
12350	6306	4	put	put	VB
12350	6306	5	the	the	DT
12350	6306	6	prepared	prepared	JJ
12350	6306	7	fruit	fruit	NN
12350	6306	8	in	in	IN
12350	6306	9	the	the	DT
12350	6306	10	jars	jar	NNS
12350	6306	11	slip	slip	VBP
12350	6306	12	a	a	DT
12350	6306	13	broad	broad	JJ
12350	6306	14	skimmer	skimmer	NN
12350	6306	15	under	under	IN
12350	6306	16	a	a	DT
12350	6306	17	jar	jar	NN
12350	6306	18	and	and	CC
12350	6306	19	lift	lift	VB
12350	6306	20	it	-PRON-	PRP
12350	6306	21	and	and	CC
12350	6306	22	drain	drain	VB
12350	6306	23	free	free	JJ
12350	6306	24	of	of	IN
12350	6306	25	water	water	NN
12350	6306	26	.	.	.
12350	6307	1	There	there	EX
12350	6307	2	are	be	VBP
12350	6307	3	several	several	JJ
12350	6307	4	methods	method	NNS
12350	6307	5	of	of	IN
12350	6307	6	canning	canning	NN
12350	6307	7	;	;	:
12350	6307	8	the	the	DT
12350	6307	9	housekeeper	housekeeper	NN
12350	6307	10	can	can	MD
12350	6307	11	use	use	VB
12350	6307	12	that	that	DT
12350	6307	13	method	method	NN
12350	6307	14	which	which	WDT
12350	6307	15	is	be	VBZ
12350	6307	16	most	most	RBS
12350	6307	17	convenient	convenient	JJ
12350	6307	18	.	.	.
12350	6308	1	The	the	DT
12350	6308	2	three	three	CD
12350	6308	3	easiest	easy	JJS
12350	6308	4	and	and	CC
12350	6308	5	best	good	JJS
12350	6308	6	methods	method	NNS
12350	6308	7	are	be	VBP
12350	6308	8	:	:	:
12350	6308	9	Cooking	cook	VBG
12350	6308	10	the	the	DT
12350	6308	11	fruit	fruit	NN
12350	6308	12	in	in	IN
12350	6308	13	jars	jar	NNS
12350	6308	14	in	in	IN
12350	6308	15	an	an	DT
12350	6308	16	oven	oven	NN
12350	6308	17	;	;	:
12350	6308	18	cooking	cook	VBG
12350	6308	19	the	the	DT
12350	6308	20	fruit	fruit	NN
12350	6308	21	in	in	IN
12350	6308	22	jars	jar	NNS
12350	6308	23	in	in	IN
12350	6308	24	boiling	boiling	NN
12350	6308	25	water	water	NN
12350	6308	26	;	;	:
12350	6308	27	and	and	CC
12350	6308	28	stewing	stew	VBG
12350	6308	29	the	the	DT
12350	6308	30	fruit	fruit	NN
12350	6308	31	before	before	IN
12350	6308	32	it	-PRON-	PRP
12350	6308	33	is	be	VBZ
12350	6308	34	put	put	VBN
12350	6308	35	in	in	IN
12350	6308	36	the	the	DT
12350	6308	37	jars	jar	NNS
12350	6308	38	.	.	.
12350	6309	1	CANNING	CANNING	NNP
12350	6309	2	FRUIT	FRUIT	NNP
12350	6309	3	BAKED	baked	CC
12350	6309	4	IN	in	IN
12350	6309	5	OVEN	oven	NN
12350	6309	6	In	in	IN
12350	6309	7	this	this	DT
12350	6309	8	method	method	NN
12350	6309	9	the	the	DT
12350	6309	10	work	work	NN
12350	6309	11	is	be	VBZ
12350	6309	12	easily	easily	RB
12350	6309	13	and	and	CC
12350	6309	14	quickly	quickly	RB
12350	6309	15	done	do	VBN
12350	6309	16	and	and	CC
12350	6309	17	the	the	DT
12350	6309	18	fruit	fruit	NN
12350	6309	19	retains	retain	VBZ
12350	6309	20	its	-PRON-	PRP$
12350	6309	21	shape	shape	NN
12350	6309	22	,	,	,
12350	6309	23	color	color	NN
12350	6309	24	and	and	CC
12350	6309	25	flavor	flavor	NN
12350	6309	26	.	.	.
12350	6310	1	Particularly	particularly	RB
12350	6310	2	nice	nice	JJ
12350	6310	3	for	for	IN
12350	6310	4	berries	berry	NNS
12350	6310	5	.	.	.
12350	6311	1	Sterilize	Sterilize	NNP
12350	6311	2	jars	jar	NNS
12350	6311	3	and	and	CC
12350	6311	4	utensils	utensil	NNS
12350	6311	5	.	.	.
12350	6312	1	Make	make	VB
12350	6312	2	the	the	DT
12350	6312	3	syrup	syrup	NN
12350	6312	4	;	;	:
12350	6312	5	prepare	prepare	VB
12350	6312	6	the	the	DT
12350	6312	7	fruit	fruit	NN
12350	6312	8	the	the	DT
12350	6312	9	same	same	JJ
12350	6312	10	as	as	IN
12350	6312	11	for	for	IN
12350	6312	12	cooking	cooking	NN
12350	6312	13	.	.	.
12350	6313	1	Fill	fill	VB
12350	6313	2	the	the	DT
12350	6313	3	hot	hot	JJ
12350	6313	4	jars	jar	NNS
12350	6313	5	with	with	IN
12350	6313	6	the	the	DT
12350	6313	7	fruit	fruit	NN
12350	6313	8	,	,	,
12350	6313	9	drained	drain	VBD
12350	6313	10	,	,	,
12350	6313	11	and	and	CC
12350	6313	12	pour	pour	VB
12350	6313	13	in	in	IN
12350	6313	14	enough	enough	JJ
12350	6313	15	hot	hot	JJ
12350	6313	16	syrup	syrup	NN
12350	6313	17	to	to	TO
12350	6313	18	fill	fill	VB
12350	6313	19	the	the	DT
12350	6313	20	jar	jar	NN
12350	6313	21	solidly	solidly	RB
12350	6313	22	.	.	.
12350	6314	1	Run	run	VB
12350	6314	2	the	the	DT
12350	6314	3	handle	handle	NN
12350	6314	4	of	of	IN
12350	6314	5	a	a	DT
12350	6314	6	silver	silver	JJ
12350	6314	7	spoon	spoon	NN
12350	6314	8	around	around	IN
12350	6314	9	the	the	DT
12350	6314	10	inside	inside	NN
12350	6314	11	of	of	IN
12350	6314	12	the	the	DT
12350	6314	13	jar	jar	NN
12350	6314	14	.	.	.
12350	6315	1	Place	place	VB
12350	6315	2	the	the	DT
12350	6315	3	hot	hot	JJ
12350	6315	4	jars	jar	NNS
12350	6315	5	,	,	,
12350	6315	6	uncovered	uncover	VBN
12350	6315	7	,	,	,
12350	6315	8	and	and	CC
12350	6315	9	the	the	DT
12350	6315	10	covers	cover	NNS
12350	6315	11	,	,	,
12350	6315	12	in	in	IN
12350	6315	13	a	a	DT
12350	6315	14	moderate	moderate	JJ
12350	6315	15	oven	oven	NN
12350	6315	16	.	.	.
12350	6316	1	Cover	cover	VB
12350	6316	2	the	the	DT
12350	6316	3	bottom	bottom	NN
12350	6316	4	of	of	IN
12350	6316	5	the	the	DT
12350	6316	6	oven	oven	NN
12350	6316	7	with	with	IN
12350	6316	8	a	a	DT
12350	6316	9	sheet	sheet	NN
12350	6316	10	of	of	IN
12350	6316	11	asbestos	asbestos	NN
12350	6316	12	,	,	,
12350	6316	13	the	the	DT
12350	6316	14	kind	kind	NN
12350	6316	15	plumbers	plumber	NNS
12350	6316	16	employ	employ	VBP
12350	6316	17	in	in	IN
12350	6316	18	covering	cover	VBG
12350	6316	19	pipes	pipe	NNS
12350	6316	20	,	,	,
12350	6316	21	or	or	CC
12350	6316	22	put	put	VBN
12350	6316	23	into	into	IN
12350	6316	24	the	the	DT
12350	6316	25	oven	oven	JJ
12350	6316	26	shallow	shallow	JJ
12350	6316	27	pans	pan	NNS
12350	6316	28	in	in	IN
12350	6316	29	which	which	WDT
12350	6316	30	there	there	EX
12350	6316	31	are	be	VBP
12350	6316	32	about	about	RB
12350	6316	33	two	two	CD
12350	6316	34	inches	inch	NNS
12350	6316	35	of	of	IN
12350	6316	36	boiling	boil	VBG
12350	6316	37	water	water	NN
12350	6316	38	.	.	.
12350	6317	1	Cook	Cook	NNP
12350	6317	2	berries	berry	NNS
12350	6317	3	to	to	IN
12350	6317	4	the	the	DT
12350	6317	5	boiling	boiling	NN
12350	6317	6	point	point	NN
12350	6317	7	or	or	CC
12350	6317	8	until	until	IN
12350	6317	9	the	the	DT
12350	6317	10	bubbles	bubble	NNS
12350	6317	11	in	in	IN
12350	6317	12	the	the	DT
12350	6317	13	syrup	syrup	NN
12350	6317	14	just	just	RB
12350	6317	15	rise	rise	VBP
12350	6317	16	to	to	IN
12350	6317	17	the	the	DT
12350	6317	18	top	top	NN
12350	6317	19	;	;	:
12350	6317	20	cook	cook	VB
12350	6317	21	larger	large	JJR
12350	6317	22	fruits	fruit	NNS
12350	6317	23	,	,	,
12350	6317	24	eight	eight	CD
12350	6317	25	to	to	TO
12350	6317	26	ten	ten	CD
12350	6317	27	minutes	minute	NNS
12350	6317	28	or	or	CC
12350	6317	29	according	accord	VBG
12350	6317	30	to	to	IN
12350	6317	31	the	the	DT
12350	6317	32	fruit	fruit	NN
12350	6317	33	.	.	.
12350	6318	1	Remove	remove	VB
12350	6318	2	from	from	IN
12350	6318	3	the	the	DT
12350	6318	4	oven	oven	NN
12350	6318	5	,	,	,
12350	6318	6	slip	slip	VB
12350	6318	7	on	on	IN
12350	6318	8	rubber	rubber	NN
12350	6318	9	,	,	,
12350	6318	10	first	first	RB
12350	6318	11	dipped	dip	VBD
12350	6318	12	in	in	IN
12350	6318	13	boiling	boiling	NN
12350	6318	14	water	water	NN
12350	6318	15	;	;	:
12350	6318	16	then	then	RB
12350	6318	17	fill	fill	VB
12350	6318	18	the	the	DT
12350	6318	19	jar	jar	NN
12350	6318	20	with	with	IN
12350	6318	21	boiling	boiling	NN
12350	6318	22	syrup	syrup	NN
12350	6318	23	.	.	.
12350	6319	1	Cover	cover	NN
12350	6319	2	and	and	CC
12350	6319	3	seal	seal	NN
12350	6319	4	.	.	.
12350	6320	1	Place	place	VB
12350	6320	2	the	the	DT
12350	6320	3	jars	jar	NNS
12350	6320	4	on	on	IN
12350	6320	5	a	a	DT
12350	6320	6	board	board	NN
12350	6320	7	and	and	CC
12350	6320	8	out	out	IN
12350	6320	9	of	of	IN
12350	6320	10	a	a	DT
12350	6320	11	draft	draft	NN
12350	6320	12	of	of	IN
12350	6320	13	air	air	NN
12350	6320	14	.	.	.
12350	6321	1	If	if	IN
12350	6321	2	the	the	DT
12350	6321	3	screw	screw	NN
12350	6321	4	covers	cover	NNS
12350	6321	5	are	be	VBP
12350	6321	6	used	use	VBN
12350	6321	7	tighten	tighten	VBP
12350	6321	8	them	-PRON-	PRP
12350	6321	9	after	after	IN
12350	6321	10	the	the	DT
12350	6321	11	glass	glass	NN
12350	6321	12	has	have	VBZ
12350	6321	13	cooled	cool	VBN
12350	6321	14	.	.	.
12350	6322	1	Large	large	JJ
12350	6322	2	fruits	fruit	NNS
12350	6322	3	,	,	,
12350	6322	4	such	such	JJ
12350	6322	5	as	as	IN
12350	6322	6	peaches	peach	NNS
12350	6322	7	,	,	,
12350	6322	8	pears	pear	NNS
12350	6322	9	,	,	,
12350	6322	10	quince	quince	NNP
12350	6322	11	,	,	,
12350	6322	12	crab	crab	NN
12350	6322	13	-	-	HYPH
12350	6322	14	apples	apple	NNS
12350	6322	15	,	,	,
12350	6322	16	etc	etc	FW
12350	6322	17	.	.	.
12350	6322	18	,	,	,
12350	6322	19	will	will	MD
12350	6322	20	require	require	VB
12350	6322	21	about	about	IN
12350	6322	22	a	a	DT
12350	6322	23	pint	pint	NN
12350	6322	24	of	of	IN
12350	6322	25	syrup	syrup	NN
12350	6322	26	to	to	IN
12350	6322	27	each	each	DT
12350	6322	28	quart	quart	NNP
12350	6322	29	jar	jar	NN
12350	6322	30	of	of	IN
12350	6322	31	fruit	fruit	NN
12350	6322	32	.	.	.
12350	6323	1	The	the	DT
12350	6323	2	small	small	JJ
12350	6323	3	fruit	fruit	NN
12350	6323	4	will	will	MD
12350	6323	5	require	require	VB
12350	6323	6	a	a	DT
12350	6323	7	little	little	JJ
12350	6323	8	over	over	IN
12350	6323	9	half	half	PDT
12350	6323	10	a	a	DT
12350	6323	11	pint	pint	NN
12350	6323	12	of	of	IN
12350	6323	13	syrup	syrup	NN
12350	6323	14	.	.	.
12350	6324	1	BAKED	baked	JJ
12350	6324	2	CRANBERRIES	cranberries	NN
12350	6324	3	OR	or	CC
12350	6324	4	CHERRY	cherry	NN
12350	6324	5	PRESERVES	preserve	NNS
12350	6324	6	Pick	pick	VBP
12350	6324	7	over	over	RP
12350	6324	8	,	,	,
12350	6324	9	wash	wash	VB
12350	6324	10	and	and	CC
12350	6324	11	drain	drain	VB
12350	6324	12	four	four	CD
12350	6324	13	quarts	quart	NNS
12350	6324	14	of	of	IN
12350	6324	15	large	large	JJ
12350	6324	16	,	,	,
12350	6324	17	perfect	perfect	JJ
12350	6324	18	cranberries	cranberry	NNS
12350	6324	19	;	;	:
12350	6324	20	or	or	CC
12350	6324	21	stem	stem	VB
12350	6324	22	and	and	CC
12350	6324	23	then	then	RB
12350	6324	24	stone	stone	VB
12350	6324	25	four	four	CD
12350	6324	26	pounds	pound	NNS
12350	6324	27	of	of	IN
12350	6324	28	large	large	JJ
12350	6324	29	cherries	cherry	NNS
12350	6324	30	,	,	,
12350	6324	31	use	use	VBP
12350	6324	32	a	a	DT
12350	6324	33	cherry	cherry	NN
12350	6324	34	pitter	pitter	NN
12350	6324	35	so	so	IN
12350	6324	36	cherries	cherry	NNS
12350	6324	37	remain	remain	VBP
12350	6324	38	whole	whole	JJ
12350	6324	39	.	.	.
12350	6325	1	Place	place	VB
12350	6325	2	a	a	DT
12350	6325	3	tablespoon	tablespoon	NN
12350	6325	4	of	of	IN
12350	6325	5	hot	hot	JJ
12350	6325	6	water	water	NN
12350	6325	7	in	in	IN
12350	6325	8	a	a	DT
12350	6325	9	jar	jar	NN
12350	6325	10	,	,	,
12350	6325	11	then	then	RB
12350	6325	12	alternately	alternately	RB
12350	6325	13	in	in	IN
12350	6325	14	layers	layer	NNS
12350	6325	15	cherries	cherry	NNS
12350	6325	16	or	or	CC
12350	6325	17	cranberries	cranberry	NNS
12350	6325	18	and	and	CC
12350	6325	19	sugar	sugar	NN
12350	6325	20	(	(	-LRB-
12350	6325	21	with	with	IN
12350	6325	22	sugar	sugar	NN
12350	6325	23	on	on	IN
12350	6325	24	top	top	NN
12350	6325	25	)	)	-RRB-
12350	6325	26	,	,	,
12350	6325	27	cover	cover	VB
12350	6325	28	closely	closely	RB
12350	6325	29	.	.	.
12350	6326	1	This	this	DT
12350	6326	2	amount	amount	NN
12350	6326	3	will	will	MD
12350	6326	4	require	require	VB
12350	6326	5	four	four	CD
12350	6326	6	pounds	pound	NNS
12350	6326	7	of	of	IN
12350	6326	8	sugar	sugar	NN
12350	6326	9	.	.	.
12350	6327	1	Bake	bake	VB
12350	6327	2	in	in	RP
12350	6327	3	a	a	DT
12350	6327	4	very	very	RB
12350	6327	5	slow	slow	JJ
12350	6327	6	oven	oven	JJ
12350	6327	7	two	two	CD
12350	6327	8	hours	hour	NNS
12350	6327	9	.	.	.
12350	6328	1	Let	let	VB
12350	6328	2	stand	stand	VB
12350	6328	3	.	.	.
12350	6329	1	Then	then	RB
12350	6329	2	keep	keep	VB
12350	6329	3	in	in	RP
12350	6329	4	a	a	DT
12350	6329	5	cool	cool	JJ
12350	6329	6	,	,	,
12350	6329	7	dry	dry	JJ
12350	6329	8	place	place	NN
12350	6329	9	.	.	.
12350	6330	1	The	the	DT
12350	6330	2	cranberries	cranberry	NNS
12350	6330	3	will	will	MD
12350	6330	4	look	look	VB
12350	6330	5	and	and	CC
12350	6330	6	taste	taste	VB
12350	6330	7	like	like	IN
12350	6330	8	candied	candy	VBN
12350	6330	9	cherries	cherry	NNS
12350	6330	10	,	,	,
12350	6330	11	and	and	CC
12350	6330	12	may	may	MD
12350	6330	13	be	be	VB
12350	6330	14	used	use	VBN
12350	6330	15	for	for	IN
12350	6330	16	garnishing	garnish	VBG
12350	6330	17	.	.	.
12350	6331	1	BAKED	BAKED	NNP
12350	6331	2	CRAB	CRAB	NNP
12350	6331	3	-	-	HYPH
12350	6331	4	APPLE	APPLE	NNP
12350	6331	5	PRESERVES	PRESERVES	NNP
12350	6331	6	Wash	Wash	NNP
12350	6331	7	,	,	,
12350	6331	8	wipe	wipe	NN
12350	6331	9	and	and	CC
12350	6331	10	remove	remove	VB
12350	6331	11	the	the	DT
12350	6331	12	blossom	blossom	NN
12350	6331	13	ends	end	VBZ
12350	6331	14	of	of	IN
12350	6331	15	one	one	CD
12350	6331	16	-	-	HYPH
12350	6331	17	half	half	NN
12350	6331	18	peck	peck	NN
12350	6331	19	of	of	IN
12350	6331	20	perfect	perfect	JJ
12350	6331	21	red	red	JJ
12350	6331	22	Siberian	siberian	JJ
12350	6331	23	crab	crab	NN
12350	6331	24	-	-	HYPH
12350	6331	25	apples	apple	NNS
12350	6331	26	.	.	.
12350	6332	1	Pour	pour	VB
12350	6332	2	one	one	CD
12350	6332	3	tablespoon	tablespoon	NN
12350	6332	4	of	of	IN
12350	6332	5	water	water	NN
12350	6332	6	in	in	IN
12350	6332	7	bottom	bottom	NN
12350	6332	8	of	of	IN
12350	6332	9	one	one	CD
12350	6332	10	gallon	gallon	NN
12350	6332	11	stone	stone	NN
12350	6332	12	jar	jar	NN
12350	6332	13	,	,	,
12350	6332	14	then	then	RB
12350	6332	15	place	place	VB
12350	6332	16	in	in	IN
12350	6332	17	alternate	alternate	JJ
12350	6332	18	layers	layer	NNS
12350	6332	19	of	of	IN
12350	6332	20	apples	apple	NNS
12350	6332	21	and	and	CC
12350	6332	22	sugar	sugar	NN
12350	6332	23	,	,	,
12350	6332	24	using	use	VBG
12350	6332	25	four	four	CD
12350	6332	26	pounds	pound	NNS
12350	6332	27	altogether	altogether	RB
12350	6332	28	(	(	-LRB-
12350	6332	29	with	with	IN
12350	6332	30	sugar	sugar	NN
12350	6332	31	on	on	IN
12350	6332	32	top	top	NN
12350	6332	33	)	)	-RRB-
12350	6332	34	.	.	.
12350	6333	1	Cover	cover	VB
12350	6333	2	with	with	IN
12350	6333	3	two	two	CD
12350	6333	4	thicknesses	thickness	NNS
12350	6333	5	of	of	IN
12350	6333	6	Manila	Manila	NNP
12350	6333	7	paper	paper	NN
12350	6333	8	,	,	,
12350	6333	9	tied	tie	VBD
12350	6333	10	down	down	RP
12350	6333	11	securely	securely	RB
12350	6333	12	or	or	CC
12350	6333	13	with	with	IN
12350	6333	14	close	close	JJ
12350	6333	15	fitting	fitting	JJ
12350	6333	16	plate	plate	NN
12350	6333	17	.	.	.
12350	6334	1	Bake	bake	VB
12350	6334	2	in	in	RP
12350	6334	3	a	a	DT
12350	6334	4	very	very	RB
12350	6334	5	slow	slow	JJ
12350	6334	6	oven	oven	NN
12350	6334	7	(	(	-LRB-
12350	6334	8	that	that	WDT
12350	6334	9	would	would	MD
12350	6334	10	only	only	RB
12350	6334	11	turn	turn	VB
12350	6334	12	the	the	DT
12350	6334	13	paper	paper	NN
12350	6334	14	a	a	DT
12350	6334	15	light	light	JJ
12350	6334	16	brown	brown	NN
12350	6334	17	)	)	-RRB-
12350	6334	18	,	,	,
12350	6334	19	two	two	CD
12350	6334	20	or	or	CC
12350	6334	21	three	three	CD
12350	6334	22	hours	hour	NNS
12350	6334	23	;	;	:
12350	6334	24	let	let	VB
12350	6334	25	stand	stand	VB
12350	6334	26	to	to	IN
12350	6334	27	cool	cool	VB
12350	6334	28	,	,	,
12350	6334	29	keep	keep	VB
12350	6334	30	in	in	RB
12350	6334	31	cool	cool	JJ
12350	6334	32	,	,	,
12350	6334	33	dry	dry	JJ
12350	6334	34	place	place	NN
12350	6334	35	.	.	.
12350	6335	1	BAKED	baked	JJ
12350	6335	2	SICKEL	sickel	JJ
12350	6335	3	PEARS	pear	NNS
12350	6335	4	May	May	MD
12350	6335	5	be	be	VB
12350	6335	6	prepared	prepare	VBN
12350	6335	7	the	the	DT
12350	6335	8	same	same	JJ
12350	6335	9	way	way	NN
12350	6335	10	.	.	.
12350	6336	1	Flavor	flavor	NN
12350	6336	2	,	,	,
12350	6336	3	if	if	IN
12350	6336	4	desired	desire	VBN
12350	6336	5	,	,	,
12350	6336	6	with	with	IN
12350	6336	7	ginger	ginger	NN
12350	6336	8	or	or	CC
12350	6336	9	lemon	lemon	NN
12350	6336	10	juice	juice	NN
12350	6336	11	.	.	.
12350	6337	1	BAKED	BAKED	NNP
12350	6337	2	QUINCES	QUINCES	NNP
12350	6337	3	Quinces	Quinces	NNPS
12350	6337	4	may	may	MD
12350	6337	5	be	be	VB
12350	6337	6	wiped	wipe	VBN
12350	6337	7	,	,	,
12350	6337	8	cored	core	VBN
12350	6337	9	,	,	,
12350	6337	10	and	and	CC
12350	6337	11	quartered	quartered	JJ
12350	6337	12	;	;	:
12350	6337	13	sugar	sugar	NN
12350	6337	14	filled	fill	VBN
12350	6337	15	in	in	IN
12350	6337	16	the	the	DT
12350	6337	17	cavities	cavity	NNS
12350	6337	18	,	,	,
12350	6337	19	and	and	CC
12350	6337	20	baked	bake	VBD
12350	6337	21	same	same	JJ
12350	6337	22	as	as	IN
12350	6337	23	crab	crab	NN
12350	6337	24	-	-	HYPH
12350	6337	25	apples	apple	NNS
12350	6337	26	,	,	,
12350	6337	27	in	in	IN
12350	6337	28	a	a	DT
12350	6337	29	very	very	RB
12350	6337	30	slow	slow	JJ
12350	6337	31	oven	oven	VBD
12350	6337	32	three	three	CD
12350	6337	33	or	or	CC
12350	6337	34	more	more	JJR
12350	6337	35	hours	hour	NNS
12350	6337	36	until	until	IN
12350	6337	37	clear	clear	JJ
12350	6337	38	and	and	CC
12350	6337	39	glassy	glassy	JJ
12350	6337	40	.	.	.
12350	6338	1	CANNING	CANNING	NNP
12350	6338	2	FRUIT	FRUIT	NNP
12350	6338	3	IN	in	IN
12350	6338	4	A	a	DT
12350	6338	5	WATER	water	NN
12350	6338	6	BATH	bath	NN
12350	6338	7	Canned	can	VBN
12350	6338	8	fruits	fruit	NNS
12350	6338	9	may	may	MD
12350	6338	10	be	be	VB
12350	6338	11	cooked	cook	VBN
12350	6338	12	over	over	IN
12350	6338	13	the	the	DT
12350	6338	14	fire	fire	NN
12350	6338	15	,	,	,
12350	6338	16	but	but	CC
12350	6338	17	they	-PRON-	PRP
12350	6338	18	are	be	VBP
12350	6338	19	,	,	,
12350	6338	20	on	on	IN
12350	6338	21	the	the	DT
12350	6338	22	whole	whole	NN
12350	6338	23	,	,	,
12350	6338	24	very	very	RB
12350	6338	25	much	much	RB
12350	6338	26	better	well	JJR
12350	6338	27	if	if	IN
12350	6338	28	cooked	cook	VBN
12350	6338	29	in	in	IN
12350	6338	30	a	a	DT
12350	6338	31	water	water	NN
12350	6338	32	bath	bath	NN
12350	6338	33	.	.	.
12350	6339	1	Prepare	prepare	VB
12350	6339	2	fruit	fruit	NN
12350	6339	3	and	and	CC
12350	6339	4	syrup	syrup	NN
12350	6339	5	as	as	IN
12350	6339	6	for	for	IN
12350	6339	7	cooking	cooking	NN
12350	6339	8	in	in	IN
12350	6339	9	a	a	DT
12350	6339	10	preserving	preserving	JJ
12350	6339	11	kettle	kettle	NN
12350	6339	12	and	and	CC
12350	6339	13	cook	cook	VB
12350	6339	14	the	the	DT
12350	6339	15	syrup	syrup	NN
12350	6339	16	ten	ten	CD
12350	6339	17	minutes	minute	NNS
12350	6339	18	.	.	.
12350	6340	1	Sterilize	sterilize	VB
12350	6340	2	the	the	DT
12350	6340	3	jars	jar	NNS
12350	6340	4	and	and	CC
12350	6340	5	utensils	utensil	NNS
12350	6340	6	;	;	:
12350	6340	7	fill	fill	VB
12350	6340	8	the	the	DT
12350	6340	9	jars	jar	NNS
12350	6340	10	with	with	IN
12350	6340	11	fruit	fruit	NN
12350	6340	12	;	;	:
12350	6340	13	then	then	RB
12350	6340	14	pour	pour	VB
12350	6340	15	in	in	IN
12350	6340	16	enough	enough	JJ
12350	6340	17	syrup	syrup	NN
12350	6340	18	to	to	TO
12350	6340	19	fill	fill	VB
12350	6340	20	the	the	DT
12350	6340	21	jars	jar	NNS
12350	6340	22	completely	completely	RB
12350	6340	23	.	.	.
12350	6341	1	Run	run	VB
12350	6341	2	the	the	DT
12350	6341	3	blade	blade	NN
12350	6341	4	of	of	IN
12350	6341	5	a	a	DT
12350	6341	6	silver	silver	NN
12350	6341	7	-	-	HYPH
12350	6341	8	plated	plate	VBN
12350	6341	9	knife	knife	NN
12350	6341	10	around	around	IN
12350	6341	11	the	the	DT
12350	6341	12	inside	inside	NN
12350	6341	13	of	of	IN
12350	6341	14	the	the	DT
12350	6341	15	jar	jar	NN
12350	6341	16	and	and	CC
12350	6341	17	put	put	VBD
12350	6341	18	the	the	DT
12350	6341	19	covers	cover	NNS
12350	6341	20	on	on	IN
12350	6341	21	loosely	loosely	RB
12350	6341	22	.	.	.
12350	6342	1	Have	have	VB
12350	6342	2	a	a	DT
12350	6342	3	wooden	wooden	JJ
12350	6342	4	rack	rack	NN
12350	6342	5	,	,	,
12350	6342	6	slats	slat	NNS
12350	6342	7	,	,	,
12350	6342	8	or	or	CC
12350	6342	9	straw	straw	NN
12350	6342	10	in	in	IN
12350	6342	11	the	the	DT
12350	6342	12	bottom	bottom	NN
12350	6342	13	of	of	IN
12350	6342	14	a	a	DT
12350	6342	15	wash	wash	NN
12350	6342	16	boiler	boiler	NN
12350	6342	17	;	;	:
12350	6342	18	put	put	VBN
12350	6342	19	in	in	RP
12350	6342	20	enough	enough	JJ
12350	6342	21	warm	warm	JJ
12350	6342	22	water	water	NN
12350	6342	23	to	to	TO
12350	6342	24	come	come	VB
12350	6342	25	to	to	IN
12350	6342	26	about	about	RB
12350	6342	27	four	four	CD
12350	6342	28	inches	inch	NNS
12350	6342	29	above	above	IN
12350	6342	30	the	the	DT
12350	6342	31	rack	rack	NN
12350	6342	32	;	;	:
12350	6342	33	place	place	VB
12350	6342	34	the	the	DT
12350	6342	35	filled	filled	JJ
12350	6342	36	jars	jar	NNS
12350	6342	37	in	in	IN
12350	6342	38	the	the	DT
12350	6342	39	boiler	boiler	NN
12350	6342	40	,	,	,
12350	6342	41	being	be	VBG
12350	6342	42	careful	careful	JJ
12350	6342	43	not	not	RB
12350	6342	44	to	to	TO
12350	6342	45	let	let	VB
12350	6342	46	them	-PRON-	PRP
12350	6342	47	touch	touch	VB
12350	6342	48	.	.	.
12350	6343	1	Pack	pack	VB
12350	6343	2	clean	clean	JJ
12350	6343	3	white	white	JJ
12350	6343	4	rags	rag	NNS
12350	6343	5	or	or	CC
12350	6343	6	cotton	cotton	NN
12350	6343	7	rope	rope	NN
12350	6343	8	between	between	IN
12350	6343	9	and	and	CC
12350	6343	10	around	around	IN
12350	6343	11	the	the	DT
12350	6343	12	jars	jar	NNS
12350	6343	13	to	to	TO
12350	6343	14	prevent	prevent	VB
12350	6343	15	their	-PRON-	PRP$
12350	6343	16	striking	striking	JJ
12350	6343	17	one	one	NN
12350	6343	18	another	another	DT
12350	6343	19	when	when	WRB
12350	6343	20	the	the	DT
12350	6343	21	water	water	NN
12350	6343	22	begins	begin	VBZ
12350	6343	23	to	to	TO
12350	6343	24	boil	boil	VB
12350	6343	25	.	.	.
12350	6344	1	Cover	cover	VB
12350	6344	2	the	the	DT
12350	6344	3	boiler	boiler	NN
12350	6344	4	and	and	CC
12350	6344	5	let	let	VB
12350	6344	6	the	the	DT
12350	6344	7	fruit	fruit	NN
12350	6344	8	cook	cook	NN
12350	6344	9	as	as	IN
12350	6344	10	directed	direct	VBN
12350	6344	11	,	,	,
12350	6344	12	counting	count	VBG
12350	6344	13	from	from	IN
12350	6344	14	the	the	DT
12350	6344	15	time	time	NN
12350	6344	16	the	the	DT
12350	6344	17	surrounding	surround	VBG
12350	6344	18	water	water	NN
12350	6344	19	begins	begin	VBZ
12350	6344	20	to	to	TO
12350	6344	21	boil	boil	VB
12350	6344	22	.	.	.
12350	6345	1	(	(	-LRB-
12350	6345	2	This	this	DT
12350	6345	3	cooking	cooking	NN
12350	6345	4	is	be	VBZ
12350	6345	5	called	call	VBN
12350	6345	6	sterilizing	sterilize	VBG
12350	6345	7	.	.	.
12350	6345	8	)	)	-RRB-
12350	6346	1	Draw	draw	VB
12350	6346	2	the	the	DT
12350	6346	3	boiler	boiler	NN
12350	6346	4	aside	aside	RB
12350	6346	5	and	and	CC
12350	6346	6	remove	remove	VB
12350	6346	7	the	the	DT
12350	6346	8	cover	cover	NN
12350	6346	9	.	.	.
12350	6347	1	When	when	WRB
12350	6347	2	the	the	DT
12350	6347	3	steam	steam	NN
12350	6347	4	passes	pass	VBZ
12350	6347	5	off	off	RP
12350	6347	6	,	,	,
12350	6347	7	lift	lift	VB
12350	6347	8	out	out	RP
12350	6347	9	one	one	CD
12350	6347	10	jar	jar	NN
12350	6347	11	at	at	IN
12350	6347	12	a	a	DT
12350	6347	13	time	time	NN
12350	6347	14	and	and	CC
12350	6347	15	place	place	VB
12350	6347	16	it	-PRON-	PRP
12350	6347	17	in	in	IN
12350	6347	18	a	a	DT
12350	6347	19	pan	pan	NN
12350	6347	20	of	of	IN
12350	6347	21	boiling	boil	VBG
12350	6347	22	water	water	NN
12350	6347	23	beside	beside	IN
12350	6347	24	the	the	DT
12350	6347	25	boiler	boiler	NN
12350	6347	26	;	;	:
12350	6347	27	fill	fill	VB
12350	6347	28	to	to	IN
12350	6347	29	overflowing	overflow	VBG
12350	6347	30	with	with	IN
12350	6347	31	boiling	boiling	NN
12350	6347	32	syrup	syrup	NN
12350	6347	33	;	;	:
12350	6347	34	wipe	wipe	VB
12350	6347	35	the	the	DT
12350	6347	36	rim	rim	NN
12350	6347	37	of	of	IN
12350	6347	38	the	the	DT
12350	6347	39	jar	jar	NN
12350	6347	40	with	with	IN
12350	6347	41	a	a	DT
12350	6347	42	cloth	cloth	NN
12350	6347	43	wrung	wrung	NN
12350	6347	44	from	from	IN
12350	6347	45	boiling	boil	VBG
12350	6347	46	water	water	NN
12350	6347	47	;	;	:
12350	6347	48	put	put	VBN
12350	6347	49	on	on	RP
12350	6347	50	rubbers	rubber	NNS
12350	6347	51	and	and	CC
12350	6347	52	cover	cover	VB
12350	6347	53	quickly	quickly	RB
12350	6347	54	;	;	:
12350	6347	55	stand	stand	VB
12350	6347	56	the	the	DT
12350	6347	57	jar	jar	NN
12350	6347	58	upside	upside	RB
12350	6347	59	down	down	RB
12350	6347	60	and	and	CC
12350	6347	61	protected	protect	VBN
12350	6347	62	from	from	IN
12350	6347	63	drafts	draft	NNS
12350	6347	64	,	,	,
12350	6347	65	until	until	IN
12350	6347	66	cool	cool	JJ
12350	6347	67	;	;	:
12350	6347	68	then	then	RB
12350	6347	69	tighten	tighten	VB
12350	6347	70	the	the	DT
12350	6347	71	covers	cover	NNS
12350	6347	72	if	if	IN
12350	6347	73	screw	screw	NN
12350	6347	74	covers	cover	NNS
12350	6347	75	are	be	VBP
12350	6347	76	used	use	VBN
12350	6347	77	,	,	,
12350	6347	78	and	and	CC
12350	6347	79	wipe	wipe	VB
12350	6347	80	off	off	RP
12350	6347	81	the	the	DT
12350	6347	82	jars	jar	NNS
12350	6347	83	with	with	IN
12350	6347	84	a	a	DT
12350	6347	85	wet	wet	JJ
12350	6347	86	cloth	cloth	NN
12350	6347	87	.	.	.
12350	6348	1	Paste	paste	VB
12350	6348	2	on	on	IN
12350	6348	3	labels	label	NNS
12350	6348	4	and	and	CC
12350	6348	5	put	put	VBD
12350	6348	6	the	the	DT
12350	6348	7	jars	jar	NNS
12350	6348	8	on	on	IN
12350	6348	9	shelves	shelf	NNS
12350	6348	10	in	in	IN
12350	6348	11	a	a	DT
12350	6348	12	cool	cool	JJ
12350	6348	13	,	,	,
12350	6348	14	dark	dark	JJ
12350	6348	15	closet	closet	NN
12350	6348	16	.	.	.
12350	6349	1	The	the	DT
12350	6349	2	time	time	NN
12350	6349	3	given	give	VBN
12350	6349	4	for	for	IN
12350	6349	5	sterilizing	sterilize	VBG
12350	6349	6	is	be	VBZ
12350	6349	7	for	for	IN
12350	6349	8	quart	quart	NNP
12350	6349	9	jars	jar	NNS
12350	6349	10	;	;	,
12350	6349	11	pint	pint	NN
12350	6349	12	jars	jar	NNS
12350	6349	13	require	require	VBP
12350	6349	14	three	three	CD
12350	6349	15	minutes	minute	NNS
12350	6349	16	less	less	RBR
12350	6349	17	.	.	.
12350	6350	1	BLUEBERRIES	blueberry	NNS
12350	6350	2	To	to	IN
12350	6350	3	twelve	twelve	CD
12350	6350	4	quarts	quart	NNS
12350	6350	5	of	of	IN
12350	6350	6	berries	berry	NNS
12350	6350	7	take	take	VBP
12350	6350	8	one	one	CD
12350	6350	9	quart	quart	NN
12350	6350	10	of	of	IN
12350	6350	11	sugar	sugar	NN
12350	6350	12	and	and	CC
12350	6350	13	one	one	CD
12350	6350	14	pint	pint	NN
12350	6350	15	of	of	IN
12350	6350	16	water	water	NN
12350	6350	17	.	.	.
12350	6351	1	Put	put	VB
12350	6351	2	water	water	NN
12350	6351	3	,	,	,
12350	6351	4	berries	berry	NNS
12350	6351	5	,	,	,
12350	6351	6	and	and	CC
12350	6351	7	sugar	sugar	NN
12350	6351	8	in	in	IN
12350	6351	9	preserving	preserve	VBG
12350	6351	10	kettle	kettle	NN
12350	6351	11	;	;	:
12350	6351	12	heat	heat	NN
12350	6351	13	slowly	slowly	RB
12350	6351	14	.	.	.
12350	6352	1	Boil	Boil	NNP
12350	6352	2	sixteen	sixteen	CD
12350	6352	3	minutes	minute	NNS
12350	6352	4	,	,	,
12350	6352	5	counting	count	VBG
12350	6352	6	from	from	IN
12350	6352	7	the	the	DT
12350	6352	8	time	time	NN
12350	6352	9	the	the	DT
12350	6352	10	contents	content	NNS
12350	6352	11	of	of	IN
12350	6352	12	the	the	DT
12350	6352	13	kettle	kettle	NN
12350	6352	14	begins	begin	VBZ
12350	6352	15	to	to	TO
12350	6352	16	bubble	bubble	VB
12350	6352	17	.	.	.
12350	6353	1	CANNED	canned	NN
12350	6353	2	RASPBERRIES	raspberrie	VBZ
12350	6353	3	To	to	IN
12350	6353	4	six	six	CD
12350	6353	5	quarts	quart	NNS
12350	6353	6	of	of	IN
12350	6353	7	berries	berry	NNS
12350	6353	8	take	take	VBP
12350	6353	9	one	one	CD
12350	6353	10	quart	quart	NN
12350	6353	11	of	of	IN
12350	6353	12	sugar	sugar	NN
12350	6353	13	.	.	.
12350	6354	1	Put	put	VB
12350	6354	2	one	one	CD
12350	6354	3	quart	quart	NN
12350	6354	4	of	of	IN
12350	6354	5	the	the	DT
12350	6354	6	fruit	fruit	NN
12350	6354	7	in	in	IN
12350	6354	8	the	the	DT
12350	6354	9	preserving	preserving	JJ
12350	6354	10	kettle	kettle	NN
12350	6354	11	;	;	:
12350	6354	12	heat	heat	NN
12350	6354	13	slowly	slowly	RB
12350	6354	14	,	,	,
12350	6354	15	crushing	crush	VBG
12350	6354	16	with	with	IN
12350	6354	17	a	a	DT
12350	6354	18	wooden	wooden	JJ
12350	6354	19	potato	potato	NN
12350	6354	20	masher	masher	NN
12350	6354	21	;	;	:
12350	6354	22	strain	strain	NN
12350	6354	23	and	and	CC
12350	6354	24	press	press	VB
12350	6354	25	through	through	IN
12350	6354	26	a	a	DT
12350	6354	27	fine	fine	JJ
12350	6354	28	sieve	sieve	NN
12350	6354	29	.	.	.
12350	6355	1	Return	return	VB
12350	6355	2	the	the	DT
12350	6355	3	juice	juice	NN
12350	6355	4	and	and	CC
12350	6355	5	pulp	pulp	NN
12350	6355	6	to	to	IN
12350	6355	7	the	the	DT
12350	6355	8	kettle	kettle	NN
12350	6355	9	;	;	:
12350	6355	10	add	add	VB
12350	6355	11	the	the	DT
12350	6355	12	sugar	sugar	NN
12350	6355	13	;	;	:
12350	6355	14	stir	stir	VB
12350	6355	15	until	until	IN
12350	6355	16	dissolved	dissolve	VBN
12350	6355	17	;	;	:
12350	6355	18	then	then	RB
12350	6355	19	add	add	VB
12350	6355	20	the	the	DT
12350	6355	21	remaining	remain	VBG
12350	6355	22	quarts	quart	NNS
12350	6355	23	of	of	IN
12350	6355	24	berries	berry	NNS
12350	6355	25	.	.	.
12350	6356	1	Boil	Boil	NNP
12350	6356	2	sixteen	sixteen	CD
12350	6356	3	minutes	minute	NNS
12350	6356	4	,	,	,
12350	6356	5	counting	count	VBG
12350	6356	6	from	from	IN
12350	6356	7	the	the	DT
12350	6356	8	time	time	NN
12350	6356	9	they	-PRON-	PRP
12350	6356	10	begin	begin	VBP
12350	6356	11	to	to	TO
12350	6356	12	boil	boil	VB
12350	6356	13	.	.	.
12350	6357	1	Skim	Skim	NNP
12350	6357	2	well	well	RB
12350	6357	3	while	while	IN
12350	6357	4	boiling	boil	VBG
12350	6357	5	,	,	,
12350	6357	6	and	and	CC
12350	6357	7	put	put	VBD
12350	6357	8	into	into	IN
12350	6357	9	jars	jar	NNS
12350	6357	10	as	as	IN
12350	6357	11	directed	direct	VBN
12350	6357	12	.	.	.
12350	6358	1	BLACKBERRIES	BLACKBERRIES	NNP
12350	6358	2	The	the	DT
12350	6358	3	same	same	JJ
12350	6358	4	as	as	IN
12350	6358	5	for	for	IN
12350	6358	6	raspberries	raspberry	NNS
12350	6358	7	.	.	.
12350	6359	1	CURRANTS	currant	NNS
12350	6359	2	To	to	IN
12350	6359	3	twelve	twelve	CD
12350	6359	4	quarts	quart	NNS
12350	6359	5	of	of	IN
12350	6359	6	currants	currant	NNS
12350	6359	7	take	take	VBP
12350	6359	8	four	four	CD
12350	6359	9	quarts	quart	NNS
12350	6359	10	of	of	IN
12350	6359	11	sugar	sugar	NN
12350	6359	12	.	.	.
12350	6360	1	Treat	treat	VB
12350	6360	2	the	the	DT
12350	6360	3	same	same	JJ
12350	6360	4	as	as	IN
12350	6360	5	raspberries	raspberry	NNS
12350	6360	6	.	.	.
12350	6361	1	RASPBERRIES	raspberry	NNS
12350	6361	2	AND	and	CC
12350	6361	3	CURRANTS	currant	NNS
12350	6361	4	To	to	IN
12350	6361	5	ten	ten	CD
12350	6361	6	quarts	quart	NNS
12350	6361	7	of	of	IN
12350	6361	8	raspberries	raspberry	NNS
12350	6361	9	and	and	CC
12350	6361	10	three	three	CD
12350	6361	11	quarts	quart	NNS
12350	6361	12	of	of	IN
12350	6361	13	currants	currant	NNS
12350	6361	14	take	take	VBP
12350	6361	15	two	two	CD
12350	6361	16	and	and	CC
12350	6361	17	one	one	CD
12350	6361	18	-	-	HYPH
12350	6361	19	half	half	NN
12350	6361	20	quarts	quart	NNS
12350	6361	21	of	of	IN
12350	6361	22	sugar	sugar	NN
12350	6361	23	.	.	.
12350	6362	1	Heat	heat	NN
12350	6362	2	,	,	,
12350	6362	3	crush	crush	VB
12350	6362	4	and	and	CC
12350	6362	5	press	press	VB
12350	6362	6	the	the	DT
12350	6362	7	juice	juice	NN
12350	6362	8	from	from	IN
12350	6362	9	the	the	DT
12350	6362	10	currants	currant	NNS
12350	6362	11	and	and	CC
12350	6362	12	proceed	proceed	VB
12350	6362	13	as	as	IN
12350	6362	14	directed	direct	VBN
12350	6362	15	for	for	IN
12350	6362	16	raspberries	raspberry	NNS
12350	6362	17	.	.	.
12350	6363	1	CANNED	canned	NN
12350	6363	2	GOOSEBERRIES	gooseberry	NNS
12350	6363	3	To	to	IN
12350	6363	4	six	six	CD
12350	6363	5	quarts	quart	NNS
12350	6363	6	of	of	IN
12350	6363	7	berries	berry	NNS
12350	6363	8	take	take	VBP
12350	6363	9	three	three	CD
12350	6363	10	pints	pint	NNS
12350	6363	11	of	of	IN
12350	6363	12	sugar	sugar	NN
12350	6363	13	and	and	CC
12350	6363	14	one	one	CD
12350	6363	15	pint	pint	NN
12350	6363	16	of	of	IN
12350	6363	17	water	water	NN
12350	6363	18	.	.	.
12350	6364	1	Dissolve	dissolve	VB
12350	6364	2	the	the	DT
12350	6364	3	sugar	sugar	NN
12350	6364	4	in	in	IN
12350	6364	5	the	the	DT
12350	6364	6	water	water	NN
12350	6364	7	,	,	,
12350	6364	8	using	use	VBG
12350	6364	9	three	three	CD
12350	6364	10	pints	pint	NNS
12350	6364	11	of	of	IN
12350	6364	12	sugar	sugar	NN
12350	6364	13	if	if	IN
12350	6364	14	the	the	DT
12350	6364	15	gooseberries	gooseberry	NNS
12350	6364	16	are	be	VBP
12350	6364	17	green	green	JJ
12350	6364	18	and	and	CC
12350	6364	19	only	only	RB
12350	6364	20	half	half	PDT
12350	6364	21	the	the	DT
12350	6364	22	quantity	quantity	NN
12350	6364	23	if	if	IN
12350	6364	24	they	-PRON-	PRP
12350	6364	25	are	be	VBP
12350	6364	26	ripe	ripe	JJ
12350	6364	27	.	.	.
12350	6365	1	Add	add	VB
12350	6365	2	the	the	DT
12350	6365	3	fruit	fruit	NN
12350	6365	4	and	and	CC
12350	6365	5	cook	cook	VB
12350	6365	6	fifteen	fifteen	CD
12350	6365	7	minutes	minute	NNS
12350	6365	8	.	.	.
12350	6366	1	Green	green	JJ
12350	6366	2	gooseberries	gooseberry	NNS
12350	6366	3	may	may	MD
12350	6366	4	also	also	RB
12350	6366	5	be	be	VB
12350	6366	6	canned	can	VBN
12350	6366	7	like	like	IN
12350	6366	8	rhubarb	rhubarb	VB
12350	6366	9	without	without	IN
12350	6366	10	sugar	sugar	NN
12350	6366	11	and	and	CC
12350	6366	12	sweetened	sweeten	VBN
12350	6366	13	when	when	WRB
12350	6366	14	used	use	VBN
12350	6366	15	.	.	.
12350	6367	1	CANNED	canned	NN
12350	6367	2	STRAWBERRIES	strawberry	NNS
12350	6367	3	After	after	IN
12350	6367	4	washing	wash	VBG
12350	6367	5	and	and	CC
12350	6367	6	hulling	hull	VBG
12350	6367	7	berries	berry	NNS
12350	6367	8	,	,	,
12350	6367	9	proceed	proceed	VB
12350	6367	10	as	as	IN
12350	6367	11	with	with	IN
12350	6367	12	raspberries	raspberry	NNS
12350	6367	13	.	.	.
12350	6368	1	CANNED	canned	NN
12350	6368	2	PEACHES	PEACHES	NNP
12350	6368	3	Wash	Wash	NNP
12350	6368	4	peaches	peach	NNS
12350	6368	5	,	,	,
12350	6368	6	put	put	VBD
12350	6368	7	them	-PRON-	PRP
12350	6368	8	in	in	IN
12350	6368	9	a	a	DT
12350	6368	10	square	square	NN
12350	6368	11	of	of	IN
12350	6368	12	cheese	cheese	NN
12350	6368	13	-	-	HYPH
12350	6368	14	cloth	cloth	NN
12350	6368	15	or	or	CC
12350	6368	16	wire	wire	NN
12350	6368	17	basket	basket	NN
12350	6368	18	.	.	.
12350	6369	1	Dip	dip	VB
12350	6369	2	for	for	IN
12350	6369	3	two	two	CD
12350	6369	4	minutes	minute	NNS
12350	6369	5	in	in	IN
12350	6369	6	kettle	kettle	NN
12350	6369	7	of	of	IN
12350	6369	8	boiling	boiling	NN
12350	6369	9	water	water	NN
12350	6369	10	.	.	.
12350	6370	1	Plunge	plunge	VB
12350	6370	2	immediately	immediately	RB
12350	6370	3	into	into	IN
12350	6370	4	cold	cold	JJ
12350	6370	5	water	water	NN
12350	6370	6	.	.	.
12350	6371	1	Skin	skin	NN
12350	6371	2	the	the	DT
12350	6371	3	peaches	peach	NNS
12350	6371	4	;	;	:
12350	6371	5	leave	leave	VB
12350	6371	6	whole	whole	NN
12350	6371	7	or	or	CC
12350	6371	8	cut	cut	VBN
12350	6371	9	as	as	RB
12350	6371	10	preferred	prefer	VBN
12350	6371	11	.	.	.
12350	6372	1	Pack	pack	NN
12350	6372	2	peaches	peach	NNS
12350	6372	3	in	in	IN
12350	6372	4	hot	hot	JJ
12350	6372	5	jars	jar	NNS
12350	6372	6	.	.	.
12350	6373	1	Fill	fill	VB
12350	6373	2	hot	hot	JJ
12350	6373	3	jars	jar	NNS
12350	6373	4	with	with	IN
12350	6373	5	hot	hot	JJ
12350	6373	6	syrup	syrup	NN
12350	6373	7	or	or	CC
12350	6373	8	boiling	boiling	NN
12350	6373	9	water	water	NN
12350	6373	10	.	.	.
12350	6374	1	Put	put	VB
12350	6374	2	tops	top	NNS
12350	6374	3	in	in	IN
12350	6374	4	position	position	NN
12350	6374	5	.	.	.
12350	6375	1	Tighten	tighten	VB
12350	6375	2	tops	top	NNS
12350	6375	3	but	but	CC
12350	6375	4	not	not	RB
12350	6375	5	airtight	airtight	JJ
12350	6375	6	.	.	.
12350	6376	1	Place	place	NN
12350	6376	2	jars	jar	NNS
12350	6376	3	on	on	IN
12350	6376	4	false	false	JJ
12350	6376	5	bottom	bottom	NN
12350	6376	6	in	in	IN
12350	6376	7	wash	wash	NN
12350	6376	8	-	-	HYPH
12350	6376	9	boiler	boiler	NN
12350	6376	10	.	.	.
12350	6377	1	Let	let	VB
12350	6377	2	the	the	DT
12350	6377	3	water	water	NN
12350	6377	4	boil	boil	NN
12350	6377	5	sixteen	sixteen	CD
12350	6377	6	minutes	minute	NNS
12350	6377	7	.	.	.
12350	6378	1	Seal	seal	VB
12350	6378	2	as	as	IN
12350	6378	3	directed	direct	VBN
12350	6378	4	.	.	.
12350	6379	1	To	to	IN
12350	6379	2	eight	eight	CD
12350	6379	3	quarts	quart	NNS
12350	6379	4	of	of	IN
12350	6379	5	peaches	peach	NNS
12350	6379	6	take	take	VBP
12350	6379	7	three	three	CD
12350	6379	8	quarts	quart	NNS
12350	6379	9	of	of	IN
12350	6379	10	sugar	sugar	NN
12350	6379	11	,	,	,
12350	6379	12	two	two	CD
12350	6379	13	quarts	quart	NNS
12350	6379	14	of	of	IN
12350	6379	15	water	water	NN
12350	6379	16	.	.	.
12350	6380	1	Apricots	apricot	NNS
12350	6380	2	,	,	,
12350	6380	3	plums	plum	NNS
12350	6380	4	and	and	CC
12350	6380	5	ripe	ripe	JJ
12350	6380	6	pears	pear	NNS
12350	6380	7	may	may	MD
12350	6380	8	be	be	VB
12350	6380	9	treated	treat	VBN
12350	6380	10	exactly	exactly	RB
12350	6380	11	as	as	IN
12350	6380	12	peaches	peach	NNS
12350	6380	13	.	.	.
12350	6381	1	QUINCES	QUINCES	NNP
12350	6381	2	To	to	IN
12350	6381	3	four	four	CD
12350	6381	4	quarts	quart	NNS
12350	6381	5	of	of	IN
12350	6381	6	pared	pare	VBN
12350	6381	7	,	,	,
12350	6381	8	cored	cored	JJ
12350	6381	9	and	and	CC
12350	6381	10	quartered	quartered	JJ
12350	6381	11	quinces	quince	NNS
12350	6381	12	take	take	VBP
12350	6381	13	one	one	CD
12350	6381	14	and	and	CC
12350	6381	15	one	one	CD
12350	6381	16	-	-	HYPH
12350	6381	17	half	half	NN
12350	6381	18	quarts	quart	NNS
12350	6381	19	of	of	IN
12350	6381	20	sugar	sugar	NN
12350	6381	21	and	and	CC
12350	6381	22	two	two	CD
12350	6381	23	quarts	quart	NNS
12350	6381	24	of	of	IN
12350	6381	25	water	water	NN
12350	6381	26	.	.	.
12350	6382	1	Rub	rub	VB
12350	6382	2	the	the	DT
12350	6382	3	fruit	fruit	NN
12350	6382	4	hard	hard	RB
12350	6382	5	with	with	IN
12350	6382	6	a	a	DT
12350	6382	7	coarse	coarse	JJ
12350	6382	8	,	,	,
12350	6382	9	crash	crash	NN
12350	6382	10	towel	towel	NN
12350	6382	11	,	,	,
12350	6382	12	blanch	blanch	VB
12350	6382	13	for	for	IN
12350	6382	14	six	six	CD
12350	6382	15	minutes	minute	NNS
12350	6382	16	.	.	.
12350	6383	1	Pare	Pare	NNP
12350	6383	2	,	,	,
12350	6383	3	quarter	quarter	NN
12350	6383	4	,	,	,
12350	6383	5	and	and	CC
12350	6383	6	core	core	NN
12350	6383	7	;	;	:
12350	6383	8	drop	drop	VB
12350	6383	9	the	the	DT
12350	6383	10	pieces	piece	NNS
12350	6383	11	into	into	IN
12350	6383	12	cold	cold	JJ
12350	6383	13	water	water	NN
12350	6383	14	.	.	.
12350	6384	1	Put	put	VB
12350	6384	2	the	the	DT
12350	6384	3	fruit	fruit	NN
12350	6384	4	in	in	IN
12350	6384	5	the	the	DT
12350	6384	6	preserving	preserving	JJ
12350	6384	7	kettle	kettle	NN
12350	6384	8	with	with	IN
12350	6384	9	cold	cold	JJ
12350	6384	10	water	water	NN
12350	6384	11	to	to	TO
12350	6384	12	cover	cover	VB
12350	6384	13	it	-PRON-	PRP
12350	6384	14	generously	generously	RB
12350	6384	15	.	.	.
12350	6385	1	Heat	heat	NN
12350	6385	2	slowly	slowly	RB
12350	6385	3	and	and	CC
12350	6385	4	simmer	simmer	VB
12350	6385	5	gently	gently	RB
12350	6385	6	until	until	IN
12350	6385	7	tender	tender	NN
12350	6385	8	.	.	.
12350	6386	1	The	the	DT
12350	6386	2	pieces	piece	NNS
12350	6386	3	will	will	MD
12350	6386	4	not	not	RB
12350	6386	5	all	all	RB
12350	6386	6	require	require	VB
12350	6386	7	the	the	DT
12350	6386	8	same	same	JJ
12350	6386	9	time	time	NN
12350	6386	10	to	to	TO
12350	6386	11	cook	cook	VB
12350	6386	12	.	.	.
12350	6387	1	Take	take	VB
12350	6387	2	each	each	DT
12350	6387	3	piece	piece	NN
12350	6387	4	up	up	RP
12350	6387	5	as	as	RB
12350	6387	6	soon	soon	RB
12350	6387	7	as	as	IN
12350	6387	8	it	-PRON-	PRP
12350	6387	9	is	be	VBZ
12350	6387	10	so	so	RB
12350	6387	11	tender	tender	JJ
12350	6387	12	that	that	IN
12350	6387	13	a	a	DT
12350	6387	14	silver	silver	JJ
12350	6387	15	fork	fork	NN
12350	6387	16	will	will	MD
12350	6387	17	pierce	pierce	VB
12350	6387	18	it	-PRON-	PRP
12350	6387	19	readily	readily	RB
12350	6387	20	.	.	.
12350	6388	1	Drain	drain	VB
12350	6388	2	on	on	IN
12350	6388	3	a	a	DT
12350	6388	4	platter	platter	NN
12350	6388	5	.	.	.
12350	6389	1	Strain	strain	VB
12350	6389	2	the	the	DT
12350	6389	3	water	water	NN
12350	6389	4	in	in	IN
12350	6389	5	which	which	WDT
12350	6389	6	the	the	DT
12350	6389	7	fruit	fruit	NN
12350	6389	8	was	be	VBD
12350	6389	9	cooked	cook	VBN
12350	6389	10	through	through	IN
12350	6389	11	cheese	cheese	NN
12350	6389	12	-	-	HYPH
12350	6389	13	cloth	cloth	NN
12350	6389	14	.	.	.
12350	6390	1	Put	put	VB
12350	6390	2	two	two	CD
12350	6390	3	quarts	quart	NNS
12350	6390	4	of	of	IN
12350	6390	5	the	the	DT
12350	6390	6	strained	strained	JJ
12350	6390	7	liquid	liquid	NN
12350	6390	8	and	and	CC
12350	6390	9	the	the	DT
12350	6390	10	sugar	sugar	NN
12350	6390	11	into	into	IN
12350	6390	12	the	the	DT
12350	6390	13	preserving	preserve	VBG
12350	6390	14	kettle	kettle	NN
12350	6390	15	;	;	:
12350	6390	16	stir	stir	VB
12350	6390	17	over	over	IN
12350	6390	18	the	the	DT
12350	6390	19	fire	fire	NN
12350	6390	20	until	until	IN
12350	6390	21	the	the	DT
12350	6390	22	sugar	sugar	NN
12350	6390	23	is	be	VBZ
12350	6390	24	dissolved	dissolve	VBN
12350	6390	25	.	.	.
12350	6391	1	When	when	WRB
12350	6391	2	it	-PRON-	PRP
12350	6391	3	boils	boil	VBZ
12350	6391	4	skim	skim	NNP
12350	6391	5	well	well	RB
12350	6391	6	and	and	CC
12350	6391	7	put	put	VBD
12350	6391	8	in	in	IN
12350	6391	9	the	the	DT
12350	6391	10	cooked	cooked	JJ
12350	6391	11	fruit	fruit	NN
12350	6391	12	.	.	.
12350	6392	1	Boil	Boil	NNP
12350	6392	2	gently	gently	RB
12350	6392	3	for	for	IN
12350	6392	4	about	about	RB
12350	6392	5	forty	forty	CD
12350	6392	6	minutes	minute	NNS
12350	6392	7	.	.	.
12350	6393	1	PEARS	pear	NNS
12350	6393	2	If	if	IN
12350	6393	3	the	the	DT
12350	6393	4	fruit	fruit	NN
12350	6393	5	is	be	VBZ
12350	6393	6	ripe	ripe	JJ
12350	6393	7	it	-PRON-	PRP
12350	6393	8	may	may	MD
12350	6393	9	be	be	VB
12350	6393	10	treated	treat	VBN
12350	6393	11	exactly	exactly	RB
12350	6393	12	the	the	DT
12350	6393	13	same	same	JJ
12350	6393	14	as	as	IN
12350	6393	15	peaches	peach	NNS
12350	6393	16	.	.	.
12350	6394	1	If	if	IN
12350	6394	2	,	,	,
12350	6394	3	on	on	IN
12350	6394	4	the	the	DT
12350	6394	5	other	other	JJ
12350	6394	6	hand	hand	NN
12350	6394	7	,	,	,
12350	6394	8	it	-PRON-	PRP
12350	6394	9	is	be	VBZ
12350	6394	10	rather	rather	RB
12350	6394	11	hard	hard	JJ
12350	6394	12	it	-PRON-	PRP
12350	6394	13	must	must	MD
12350	6394	14	be	be	VB
12350	6394	15	cooked	cook	VBN
12350	6394	16	until	until	IN
12350	6394	17	so	so	RB
12350	6394	18	tender	tender	VB
12350	6394	19	that	that	IN
12350	6394	20	a	a	DT
12350	6394	21	silver	silver	JJ
12350	6394	22	fork	fork	NN
12350	6394	23	will	will	MD
12350	6394	24	pierce	pierce	VB
12350	6394	25	it	-PRON-	PRP
12350	6394	26	readily	readily	RB
12350	6394	27	.	.	.
12350	6395	1	CHERRIES	cherry	NNS
12350	6395	2	Prepare	Prepare	NNP
12350	6395	3	in	in	IN
12350	6395	4	the	the	DT
12350	6395	5	same	same	JJ
12350	6395	6	manner	manner	NN
12350	6395	7	as	as	IN
12350	6395	8	you	-PRON-	PRP
12350	6395	9	would	would	MD
12350	6395	10	for	for	IN
12350	6395	11	preserving	preserve	VBG
12350	6395	12	,	,	,
12350	6395	13	allowing	allow	VBG
12350	6395	14	half	half	PDT
12350	6395	15	a	a	DT
12350	6395	16	pound	pound	NN
12350	6395	17	of	of	IN
12350	6395	18	sugar	sugar	NN
12350	6395	19	to	to	IN
12350	6395	20	a	a	DT
12350	6395	21	pound	pound	NN
12350	6395	22	of	of	IN
12350	6395	23	fruit	fruit	NN
12350	6395	24	.	.	.
12350	6396	1	After	after	IN
12350	6396	2	putting	put	VBG
12350	6396	3	the	the	DT
12350	6396	4	cherries	cherry	NNS
12350	6396	5	into	into	IN
12350	6396	6	the	the	DT
12350	6396	7	syrup	syrup	NN
12350	6396	8	do	do	VBP
12350	6396	9	not	not	RB
12350	6396	10	let	let	VB
12350	6396	11	them	-PRON-	PRP
12350	6396	12	boil	boil	VB
12350	6396	13	more	more	JJR
12350	6396	14	than	than	IN
12350	6396	15	five	five	CD
12350	6396	16	minutes	minute	NNS
12350	6396	17	;	;	:
12350	6396	18	then	then	RB
12350	6396	19	fill	fill	VB
12350	6396	20	your	-PRON-	PRP$
12350	6396	21	cans	can	NNS
12350	6396	22	to	to	IN
12350	6396	23	overflowing	overflow	VBG
12350	6396	24	,	,	,
12350	6396	25	seal	seal	VB
12350	6396	26	immediately	immediately	RB
12350	6396	27	and	and	CC
12350	6396	28	then	then	RB
12350	6396	29	screw	screw	VB
12350	6396	30	tighter	tight	JJR
12350	6396	31	as	as	IN
12350	6396	32	they	-PRON-	PRP
12350	6396	33	grow	grow	VBP
12350	6396	34	cold	cold	JJ
12350	6396	35	.	.	.
12350	6397	1	Remove	remove	VB
12350	6397	2	the	the	DT
12350	6397	3	little	little	JJ
12350	6397	4	bag	bag	NN
12350	6397	5	of	of	IN
12350	6397	6	stones	stone	NNS
12350	6397	7	which	which	WDT
12350	6397	8	you	-PRON-	PRP
12350	6397	9	have	have	VBP
12350	6397	10	boiled	boil	VBN
12350	6397	11	with	with	IN
12350	6397	12	the	the	DT
12350	6397	13	syrup	syrup	NN
12350	6397	14	.	.	.
12350	6398	1	The	the	DT
12350	6398	2	object	object	NN
12350	6398	3	in	in	IN
12350	6398	4	boiling	boil	VBG
12350	6398	5	the	the	DT
12350	6398	6	stones	stone	NNS
12350	6398	7	with	with	IN
12350	6398	8	the	the	DT
12350	6398	9	syrup	syrup	NN
12350	6398	10	is	be	VBZ
12350	6398	11	to	to	TO
12350	6398	12	impart	impart	VB
12350	6398	13	the	the	DT
12350	6398	14	fine	fine	JJ
12350	6398	15	flavor	flavor	NN
12350	6398	16	to	to	IN
12350	6398	17	the	the	DT
12350	6398	18	fruit	fruit	NN
12350	6398	19	which	which	WDT
12350	6398	20	cherries	cherry	NNS
12350	6398	21	are	be	VBP
12350	6398	22	robbed	rob	VBN
12350	6398	23	of	of	IN
12350	6398	24	in	in	IN
12350	6398	25	pitting	pitting	NN
12350	6398	26	.	.	.
12350	6399	1	CHERRIES	cherry	NNS
12350	6399	2	FOR	for	IN
12350	6399	3	PIES	pie	NNS
12350	6399	4	Stem	stem	VBP
12350	6399	5	the	the	DT
12350	6399	6	cherries	cherry	NNS
12350	6399	7	--	--	:
12350	6399	8	do	do	VB
12350	6399	9	not	not	RB
12350	6399	10	pit	pit	VB
12350	6399	11	them,--pack	them,--pack	NNP
12350	6399	12	tight	tight	JJ
12350	6399	13	in	in	IN
12350	6399	14	glass	glass	NN
12350	6399	15	fruit	fruit	NN
12350	6399	16	jars	jar	NNS
12350	6399	17	,	,	,
12350	6399	18	cover	cover	VB
12350	6399	19	with	with	IN
12350	6399	20	syrup	syrup	NN
12350	6399	21	,	,	,
12350	6399	22	made	make	VBN
12350	6399	23	of	of	IN
12350	6399	24	two	two	CD
12350	6399	25	tablespoons	tablespoon	NNS
12350	6399	26	of	of	IN
12350	6399	27	sugar	sugar	NN
12350	6399	28	to	to	IN
12350	6399	29	a	a	DT
12350	6399	30	quart	quart	NN
12350	6399	31	of	of	IN
12350	6399	32	fruit	fruit	NN
12350	6399	33	,	,	,
12350	6399	34	allowing	allow	VBG
12350	6399	35	one	one	CD
12350	6399	36	-	-	HYPH
12350	6399	37	half	half	NN
12350	6399	38	cup	cup	NN
12350	6399	39	of	of	IN
12350	6399	40	water	water	NN
12350	6399	41	to	to	IN
12350	6399	42	each	each	DT
12350	6399	43	quart	quart	NN
12350	6399	44	of	of	IN
12350	6399	45	cherries	cherry	NNS
12350	6399	46	.	.	.
12350	6400	1	Let	let	VB
12350	6400	2	them	-PRON-	PRP
12350	6400	3	boil	boil	VB
12350	6400	4	fifteen	fifteen	CD
12350	6400	5	minutes	minute	NNS
12350	6400	6	from	from	IN
12350	6400	7	the	the	DT
12350	6400	8	time	time	NN
12350	6400	9	they	-PRON-	PRP
12350	6400	10	begin	begin	VBP
12350	6400	11	to	to	TO
12350	6400	12	boil	boil	VB
12350	6400	13	.	.	.
12350	6401	1	PINEAPPLE	PINEAPPLE	NNS
12350	6401	2	Take	take	VB
12350	6401	3	off	off	RP
12350	6401	4	rind	rind	NN
12350	6401	5	and	and	CC
12350	6401	6	trim	trim	VB
12350	6401	7	.	.	.
12350	6402	1	Cut	cut	VB
12350	6402	2	into	into	IN
12350	6402	3	slices	slice	NNS
12350	6402	4	and	and	CC
12350	6402	5	divide	divide	VB
12350	6402	6	into	into	IN
12350	6402	7	thirds	third	NNS
12350	6402	8	.	.	.
12350	6403	1	Fill	fill	VB
12350	6403	2	into	into	IN
12350	6403	3	glass	glass	NN
12350	6403	4	jars	jar	NNS
12350	6403	5	and	and	CC
12350	6403	6	dissolve	dissolve	VB
12350	6403	7	sugar	sugar	NN
12350	6403	8	in	in	IN
12350	6403	9	water	water	NN
12350	6403	10	enough	enough	RB
12350	6403	11	to	to	TO
12350	6403	12	cover	cover	VB
12350	6403	13	the	the	DT
12350	6403	14	jars	jar	NNS
12350	6403	15	to	to	IN
12350	6403	16	overflowing	overflow	VBG
12350	6403	17	,	,	,
12350	6403	18	allowing	allow	VBG
12350	6403	19	half	half	PDT
12350	6403	20	a	a	DT
12350	6403	21	pound	pound	NN
12350	6403	22	of	of	IN
12350	6403	23	sugar	sugar	NN
12350	6403	24	to	to	IN
12350	6403	25	a	a	DT
12350	6403	26	pound	pound	NN
12350	6403	27	of	of	IN
12350	6403	28	fruit	fruit	NN
12350	6403	29	,	,	,
12350	6403	30	and	and	CC
12350	6403	31	pour	pour	VB
12350	6403	32	this	this	DT
12350	6403	33	sweetened	sweeten	VBN
12350	6403	34	water	water	NN
12350	6403	35	over	over	IN
12350	6403	36	the	the	DT
12350	6403	37	pineapples	pineapple	NNS
12350	6403	38	;	;	:
12350	6403	39	proceed	proceed	VB
12350	6403	40	as	as	IN
12350	6403	41	in	in	IN
12350	6403	42	"	"	``
12350	6403	43	Canning	Canning	NNP
12350	6403	44	Fruit	Fruit	NNP
12350	6403	45	in	in	IN
12350	6403	46	a	a	DT
12350	6403	47	Water	Water	NNP
12350	6403	48	Bath	Bath	NNP
12350	6403	49	"	"	''
12350	6403	50	and	and	CC
12350	6403	51	let	let	VB
12350	6403	52	them	-PRON-	PRP
12350	6403	53	boil	boil	VB
12350	6403	54	steadily	steadily	RB
12350	6403	55	for	for	IN
12350	6403	56	at	at	RB
12350	6403	57	least	least	RBS
12350	6403	58	twenty	twenty	CD
12350	6403	59	minutes	minute	NNS
12350	6403	60	.	.	.
12350	6404	1	Draw	draw	VB
12350	6404	2	the	the	DT
12350	6404	3	boiler	boiler	NN
12350	6404	4	aside	aside	RB
12350	6404	5	or	or	CC
12350	6404	6	lift	lift	VB
12350	6404	7	it	-PRON-	PRP
12350	6404	8	off	off	IN
12350	6404	9	the	the	DT
12350	6404	10	coal	coal	NN
12350	6404	11	range	range	NN
12350	6404	12	and	and	CC
12350	6404	13	allow	allow	VB
12350	6404	14	the	the	DT
12350	6404	15	cans	can	NNS
12350	6404	16	to	to	TO
12350	6404	17	cool	cool	VB
12350	6404	18	in	in	IN
12350	6404	19	the	the	DT
12350	6404	20	water	water	NN
12350	6404	21	in	in	IN
12350	6404	22	which	which	WDT
12350	6404	23	they	-PRON-	PRP
12350	6404	24	were	be	VBD
12350	6404	25	boiled	boil	VBN
12350	6404	26	even	even	RB
12350	6404	27	if	if	IN
12350	6404	28	it	-PRON-	PRP
12350	6404	29	takes	take	VBZ
12350	6404	30	until	until	IN
12350	6404	31	the	the	DT
12350	6404	32	following	follow	VBG
12350	6404	33	day	day	NN
12350	6404	34	.	.	.
12350	6405	1	Then	then	RB
12350	6405	2	remove	remove	VB
12350	6405	3	each	each	DT
12350	6405	4	can	can	MD
12350	6405	5	carefully	carefully	RB
12350	6405	6	,	,	,
12350	6405	7	screwing	screw	VBG
12350	6405	8	each	each	DT
12350	6405	9	can	can	MD
12350	6405	10	as	as	RB
12350	6405	11	tightly	tightly	RB
12350	6405	12	as	as	IN
12350	6405	13	possible	possible	JJ
12350	6405	14	.	.	.
12350	6406	1	Wipe	wipe	VB
12350	6406	2	dry	dry	JJ
12350	6406	3	and	and	CC
12350	6406	4	put	put	VB
12350	6406	5	away	away	RB
12350	6406	6	in	in	IN
12350	6406	7	a	a	DT
12350	6406	8	cool	cool	JJ
12350	6406	9	place	place	NN
12350	6406	10	.	.	.
12350	6407	1	All	all	DT
12350	6407	2	canned	can	VBN
12350	6407	3	fruits	fruit	NNS
12350	6407	4	should	should	MD
12350	6407	5	be	be	VB
12350	6407	6	examined	examine	VBN
12350	6407	7	carefully	carefully	RB
12350	6407	8	in	in	IN
12350	6407	9	one	one	CD
12350	6407	10	or	or	CC
12350	6407	11	two	two	CD
12350	6407	12	weeks	week	NNS
12350	6407	13	'	'	POS
12350	6407	14	time	time	NN
12350	6407	15	after	after	IN
12350	6407	16	being	be	VBG
12350	6407	17	put	put	VBN
12350	6407	18	up	up	RP
12350	6407	19	.	.	.
12350	6408	1	If	if	IN
12350	6408	2	any	any	DT
12350	6408	3	show	show	NN
12350	6408	4	signs	sign	NNS
12350	6408	5	of	of	IN
12350	6408	6	fermenting	ferment	VBG
12350	6408	7	,	,	,
12350	6408	8	just	just	RB
12350	6408	9	set	set	VB
12350	6408	10	them	-PRON-	PRP
12350	6408	11	in	in	IN
12350	6408	12	a	a	DT
12350	6408	13	boiler	boiler	NN
12350	6408	14	of	of	IN
12350	6408	15	cold	cold	JJ
12350	6408	16	water	water	NN
12350	6408	17	and	and	CC
12350	6408	18	let	let	VB
12350	6408	19	them	-PRON-	PRP
12350	6408	20	come	come	VB
12350	6408	21	to	to	IN
12350	6408	22	a	a	DT
12350	6408	23	boil	boil	NN
12350	6408	24	slowly	slowly	RB
12350	6408	25	.	.	.
12350	6409	1	Boil	boil	VB
12350	6409	2	about	about	RB
12350	6409	3	ten	ten	CD
12350	6409	4	minutes	minute	NNS
12350	6409	5	,	,	,
12350	6409	6	remove	remove	VB
12350	6409	7	boiler	boiler	NN
12350	6409	8	from	from	IN
12350	6409	9	the	the	DT
12350	6409	10	fire	fire	NN
12350	6409	11	and	and	CC
12350	6409	12	allow	allow	VB
12350	6409	13	the	the	DT
12350	6409	14	cans	can	NNS
12350	6409	15	to	to	TO
12350	6409	16	cool	cool	VB
12350	6409	17	in	in	IN
12350	6409	18	the	the	DT
12350	6409	19	boiler	boiler	NN
12350	6409	20	.	.	.
12350	6410	1	When	when	WRB
12350	6410	2	cold	cold	JJ
12350	6410	3	screw	screw	NN
12350	6410	4	tight	tight	RB
12350	6410	5	and	and	CC
12350	6410	6	put	put	VB
12350	6410	7	away	away	RB
12350	6410	8	.	.	.
12350	6411	1	CANNED	CANNED	NNP
12350	6411	2	RHUBARB	RHUBARB	VBN
12350	6411	3	READY	ready	JJ
12350	6411	4	TO	to	TO
12350	6411	5	USE	use	VB
12350	6411	6	Strip	Strip	NNP
12350	6411	7	the	the	DT
12350	6411	8	skins	skin	NNS
12350	6411	9	from	from	IN
12350	6411	10	the	the	DT
12350	6411	11	stalks	stalk	NNS
12350	6411	12	,	,	,
12350	6411	13	and	and	CC
12350	6411	14	cut	cut	VBD
12350	6411	15	into	into	IN
12350	6411	16	small	small	JJ
12350	6411	17	pieces	piece	NNS
12350	6411	18	as	as	IN
12350	6411	19	you	-PRON-	PRP
12350	6411	20	would	would	MD
12350	6411	21	for	for	IN
12350	6411	22	pies	pie	NNS
12350	6411	23	.	.	.
12350	6412	1	Allow	allow	VB
12350	6412	2	eight	eight	CD
12350	6412	3	ounces	ounce	NNS
12350	6412	4	of	of	IN
12350	6412	5	loaf	loaf	NN
12350	6412	6	sugar	sugar	NN
12350	6412	7	to	to	IN
12350	6412	8	every	every	DT
12350	6412	9	quart	quart	NN
12350	6412	10	of	of	IN
12350	6412	11	rhubarb	rhubarb	NN
12350	6412	12	.	.	.
12350	6413	1	Set	set	VB
12350	6413	2	the	the	DT
12350	6413	3	sugar	sugar	NN
12350	6413	4	over	over	IN
12350	6413	5	the	the	DT
12350	6413	6	fire	fire	NN
12350	6413	7	with	with	IN
12350	6413	8	as	as	RB
12350	6413	9	little	little	JJ
12350	6413	10	water	water	NN
12350	6413	11	as	as	IN
12350	6413	12	possible	possible	JJ
12350	6413	13	,	,	,
12350	6413	14	throw	throw	VB
12350	6413	15	in	in	RP
12350	6413	16	the	the	DT
12350	6413	17	rhubarb	rhubarb	NN
12350	6413	18	and	and	CC
12350	6413	19	boil	boil	VB
12350	6413	20	ten	ten	CD
12350	6413	21	minutes	minute	NNS
12350	6413	22	.	.	.
12350	6414	1	Put	put	VB
12350	6414	2	in	in	RP
12350	6414	3	jars	jar	NNS
12350	6414	4	and	and	CC
12350	6414	5	seal	seal	NN
12350	6414	6	.	.	.
12350	6415	1	CANNED	CANNED	NNP
12350	6415	2	RHUBARB	RHUBARB	NNS
12350	6415	3	Wash	wash	VBP
12350	6415	4	the	the	DT
12350	6415	5	rhubarb	rhubarb	NN
12350	6415	6	thoroughly	thoroughly	RB
12350	6415	7	in	in	IN
12350	6415	8	pure	pure	JJ
12350	6415	9	water	water	NN
12350	6415	10	;	;	:
12350	6415	11	cut	cut	VB
12350	6415	12	it	-PRON-	PRP
12350	6415	13	into	into	IN
12350	6415	14	pieces	piece	NNS
12350	6415	15	and	and	CC
12350	6415	16	pack	pack	VB
12350	6415	17	it	-PRON-	PRP
12350	6415	18	in	in	IN
12350	6415	19	sterilized	sterilize	VBN
12350	6415	20	jars	jar	NNS
12350	6415	21	.	.	.
12350	6416	1	Cover	cover	VB
12350	6416	2	with	with	IN
12350	6416	3	cold	cold	JJ
12350	6416	4	water	water	NN
12350	6416	5	;	;	:
12350	6416	6	let	let	VB
12350	6416	7	it	-PRON-	PRP
12350	6416	8	stand	stand	VB
12350	6416	9	ten	ten	CD
12350	6416	10	minutes	minute	NNS
12350	6416	11	;	;	:
12350	6416	12	pour	pour	VB
12350	6416	13	off	off	RP
12350	6416	14	the	the	DT
12350	6416	15	water	water	NN
12350	6416	16	;	;	:
12350	6416	17	fill	fill	VB
12350	6416	18	again	again	RB
12350	6416	19	to	to	IN
12350	6416	20	overflowing	overflow	VBG
12350	6416	21	with	with	IN
12350	6416	22	fresh	fresh	JJ
12350	6416	23	cold	cold	JJ
12350	6416	24	water	water	NN
12350	6416	25	;	;	:
12350	6416	26	seal	seal	VB
12350	6416	27	with	with	IN
12350	6416	28	sterilized	sterilize	VBN
12350	6416	29	rubber	rubber	NN
12350	6416	30	rings	ring	NNS
12350	6416	31	and	and	CC
12350	6416	32	covers	cover	NNS
12350	6416	33	,	,	,
12350	6416	34	and	and	CC
12350	6416	35	set	set	VB
12350	6416	36	away	away	RP
12350	6416	37	in	in	IN
12350	6416	38	a	a	DT
12350	6416	39	cool	cool	JJ
12350	6416	40	,	,	,
12350	6416	41	dark	dark	JJ
12350	6416	42	place	place	NN
12350	6416	43	.	.	.
12350	6417	1	CANNED	canned	NN
12350	6417	2	PLUMS	plum	NNS
12350	6417	3	To	to	IN
12350	6417	4	four	four	CD
12350	6417	5	quarts	quart	NNS
12350	6417	6	of	of	IN
12350	6417	7	plums	plum	NNS
12350	6417	8	take	take	VBP
12350	6417	9	one	one	CD
12350	6417	10	quart	quart	NN
12350	6417	11	of	of	IN
12350	6417	12	sugar	sugar	NN
12350	6417	13	and	and	CC
12350	6417	14	one	one	CD
12350	6417	15	cup	cup	NN
12350	6417	16	of	of	IN
12350	6417	17	water	water	NN
12350	6417	18	.	.	.
12350	6418	1	Wash	wash	VB
12350	6418	2	,	,	,
12350	6418	3	drain	drain	VB
12350	6418	4	and	and	CC
12350	6418	5	prick	prick	VB
12350	6418	6	the	the	DT
12350	6418	7	plums	plum	NNS
12350	6418	8	.	.	.
12350	6419	1	Make	make	VB
12350	6419	2	a	a	DT
12350	6419	3	syrup	syrup	NN
12350	6419	4	of	of	IN
12350	6419	5	the	the	DT
12350	6419	6	sugar	sugar	NN
12350	6419	7	and	and	CC
12350	6419	8	water	water	NN
12350	6419	9	;	;	:
12350	6419	10	put	put	VBD
12350	6419	11	part	part	NN
12350	6419	12	of	of	IN
12350	6419	13	the	the	DT
12350	6419	14	fruit	fruit	NN
12350	6419	15	in	in	IN
12350	6419	16	the	the	DT
12350	6419	17	boiling	boiling	NN
12350	6419	18	syrup	syrup	NN
12350	6419	19	;	;	:
12350	6419	20	cook	cook	VB
12350	6419	21	five	five	CD
12350	6419	22	minutes	minute	NNS
12350	6419	23	;	;	:
12350	6419	24	fill	fill	VB
12350	6419	25	and	and	CC
12350	6419	26	seal	seal	VB
12350	6419	27	the	the	DT
12350	6419	28	jars	jar	NNS
12350	6419	29	.	.	.
12350	6420	1	Put	put	VB
12350	6420	2	more	more	JJR
12350	6420	3	fruit	fruit	NN
12350	6420	4	in	in	IN
12350	6420	5	the	the	DT
12350	6420	6	syrup	syrup	NN
12350	6420	7	;	;	:
12350	6420	8	remove	remove	VB
12350	6420	9	and	and	CC
12350	6420	10	continue	continue	VB
12350	6420	11	the	the	DT
12350	6420	12	process	process	NN
12350	6420	13	until	until	IN
12350	6420	14	all	all	PDT
12350	6420	15	the	the	DT
12350	6420	16	fruit	fruit	NN
12350	6420	17	has	have	VBZ
12350	6420	18	been	be	VBN
12350	6420	19	cooked	cook	VBN
12350	6420	20	.	.	.
12350	6421	1	CANNING	canning	NN
12350	6421	2	IN	in	IN
12350	6421	3	THE	the	DT
12350	6421	4	PRESERVING	preserving	NN
12350	6421	5	KETTLE	KETTLE	NNP
12350	6421	6	Canning	Canning	NNP
12350	6421	7	in	in	IN
12350	6421	8	the	the	DT
12350	6421	9	preserving	preserving	JJ
12350	6421	10	kettle	kettle	NN
12350	6421	11	is	be	VBZ
12350	6421	12	less	less	RBR
12350	6421	13	satisfactory	satisfactory	JJ
12350	6421	14	;	;	:
12350	6421	15	but	but	CC
12350	6421	16	is	be	VBZ
12350	6421	17	sometimes	sometimes	RB
12350	6421	18	considered	consider	VBN
12350	6421	19	easier	easy	JJR
12350	6421	20	,	,	,
12350	6421	21	especially	especially	RB
12350	6421	22	for	for	IN
12350	6421	23	small	small	JJ
12350	6421	24	fruits	fruit	NNS
12350	6421	25	.	.	.
12350	6422	1	Cook	cook	VB
12350	6422	2	the	the	DT
12350	6422	3	fruit	fruit	NN
12350	6422	4	according	accord	VBG
12350	6422	5	to	to	IN
12350	6422	6	the	the	DT
12350	6422	7	directions	direction	NNS
12350	6422	8	and	and	CC
12350	6422	9	see	see	VB
12350	6422	10	that	that	IN
12350	6422	11	all	all	DT
12350	6422	12	jars	jar	NNS
12350	6422	13	,	,	,
12350	6422	14	covers	cover	NNS
12350	6422	15	and	and	CC
12350	6422	16	utensils	utensil	NNS
12350	6422	17	are	be	VBP
12350	6422	18	carefully	carefully	RB
12350	6422	19	sterilized	sterilize	VBN
12350	6422	20	.	.	.
12350	6423	1	When	when	WRB
12350	6423	2	ready	ready	JJ
12350	6423	3	to	to	TO
12350	6423	4	put	put	VB
12350	6423	5	the	the	DT
12350	6423	6	fruit	fruit	NN
12350	6423	7	in	in	IN
12350	6423	8	the	the	DT
12350	6423	9	jars	jar	NNS
12350	6423	10	,	,	,
12350	6423	11	put	put	VB
12350	6423	12	a	a	DT
12350	6423	13	broad	broad	JJ
12350	6423	14	skimmer	skimmer	NN
12350	6423	15	under	under	IN
12350	6423	16	one	one	CD
12350	6423	17	,	,	,
12350	6423	18	lift	lift	VB
12350	6423	19	it	-PRON-	PRP
12350	6423	20	and	and	CC
12350	6423	21	drain	drain	VB
12350	6423	22	off	off	RP
12350	6423	23	the	the	DT
12350	6423	24	water	water	NN
12350	6423	25	.	.	.
12350	6424	1	Set	Set	VBD
12350	6424	2	it	-PRON-	PRP
12350	6424	3	in	in	IN
12350	6424	4	a	a	DT
12350	6424	5	shallow	shallow	JJ
12350	6424	6	pan	pan	NN
12350	6424	7	of	of	IN
12350	6424	8	boiling	boil	VBG
12350	6424	9	water	water	NN
12350	6424	10	or	or	CC
12350	6424	11	wrap	wrap	VB
12350	6424	12	it	-PRON-	PRP
12350	6424	13	well	well	RB
12350	6424	14	in	in	IN
12350	6424	15	a	a	DT
12350	6424	16	heavy	heavy	JJ
12350	6424	17	towel	towel	NN
12350	6424	18	wrung	wring	VBD
12350	6424	19	out	out	IN
12350	6424	20	of	of	IN
12350	6424	21	boiling	boil	VBG
12350	6424	22	water	water	NN
12350	6424	23	;	;	:
12350	6424	24	fill	fill	VB
12350	6424	25	to	to	IN
12350	6424	26	overflowing	overflow	VBG
12350	6424	27	with	with	IN
12350	6424	28	the	the	DT
12350	6424	29	fruit	fruit	NN
12350	6424	30	and	and	CC
12350	6424	31	slip	slip	VB
12350	6424	32	a	a	DT
12350	6424	33	silver	silver	NN
12350	6424	34	-	-	HYPH
12350	6424	35	plated	plate	VBN
12350	6424	36	knife	knife	NN
12350	6424	37	around	around	IN
12350	6424	38	the	the	DT
12350	6424	39	inside	inside	NN
12350	6424	40	of	of	IN
12350	6424	41	the	the	DT
12350	6424	42	jar	jar	NN
12350	6424	43	to	to	TO
12350	6424	44	make	make	VB
12350	6424	45	sure	sure	JJ
12350	6424	46	that	that	DT
12350	6424	47	fruit	fruit	NN
12350	6424	48	and	and	CC
12350	6424	49	juice	juice	NN
12350	6424	50	are	be	VBP
12350	6424	51	solidly	solidly	RB
12350	6424	52	packed	packed	JJ
12350	6424	53	.	.	.
12350	6425	1	Wipe	wipe	VB
12350	6425	2	the	the	DT
12350	6425	3	rim	rim	NN
12350	6425	4	of	of	IN
12350	6425	5	the	the	DT
12350	6425	6	jar	jar	NN
12350	6425	7	;	;	:
12350	6425	8	dip	dip	VB
12350	6425	9	the	the	DT
12350	6425	10	rubber	rubber	NN
12350	6425	11	ring	re	VBG
12350	6425	12	in	in	RP
12350	6425	13	boiling	boiling	NN
12350	6425	14	water	water	NN
12350	6425	15	,	,	,
12350	6425	16	place	place	VB
12350	6425	17	it	-PRON-	PRP
12350	6425	18	on	on	IN
12350	6425	19	the	the	DT
12350	6425	20	jar	jar	NN
12350	6425	21	;	;	:
12350	6425	22	cover	cover	VB
12350	6425	23	and	and	CC
12350	6425	24	remove	remove	VB
12350	6425	25	the	the	DT
12350	6425	26	jar	jar	NN
12350	6425	27	,	,	,
12350	6425	28	placing	place	VBG
12350	6425	29	it	-PRON-	PRP
12350	6425	30	upside	upside	RB
12350	6425	31	down	down	RB
12350	6425	32	on	on	IN
12350	6425	33	a	a	DT
12350	6425	34	board	board	NN
12350	6425	35	,	,	,
12350	6425	36	well	well	UH
12350	6425	37	out	out	IN
12350	6425	38	of	of	IN
12350	6425	39	drafts	draft	NNS
12350	6425	40	until	until	IN
12350	6425	41	cool	cool	JJ
12350	6425	42	.	.	.
12350	6426	1	Then	then	RB
12350	6426	2	tighten	tighten	VB
12350	6426	3	the	the	DT
12350	6426	4	covers	cover	NNS
12350	6426	5	,	,	,
12350	6426	6	if	if	IN
12350	6426	7	screw	screw	NN
12350	6426	8	covers	cover	NNS
12350	6426	9	are	be	VBP
12350	6426	10	used	use	VBN
12350	6426	11	;	;	:
12350	6426	12	wipe	wipe	VB
12350	6426	13	the	the	DT
12350	6426	14	jars	jar	NNS
12350	6426	15	with	with	IN
12350	6426	16	a	a	DT
12350	6426	17	wet	wet	JJ
12350	6426	18	cloth	cloth	NN
12350	6426	19	and	and	CC
12350	6426	20	stand	stand	VB
12350	6426	21	on	on	IN
12350	6426	22	shelves	shelf	NNS
12350	6426	23	in	in	IN
12350	6426	24	a	a	DT
12350	6426	25	cool	cool	JJ
12350	6426	26	,	,	,
12350	6426	27	dark	dark	JJ
12350	6426	28	closet	closet	NN
12350	6426	29	.	.	.
12350	6427	1	CANNED	canned	NN
12350	6427	2	PEACHES	PEACHES	NNP
12350	6427	3	To	to	IN
12350	6427	4	eight	eight	CD
12350	6427	5	quarts	quart	NNS
12350	6427	6	of	of	IN
12350	6427	7	peaches	peach	NNS
12350	6427	8	take	take	VBP
12350	6427	9	one	one	CD
12350	6427	10	quart	quart	NN
12350	6427	11	of	of	IN
12350	6427	12	sugar	sugar	NN
12350	6427	13	and	and	CC
12350	6427	14	three	three	CD
12350	6427	15	quarts	quart	NNS
12350	6427	16	of	of	IN
12350	6427	17	water	water	NN
12350	6427	18	.	.	.
12350	6428	1	Make	make	VB
12350	6428	2	a	a	DT
12350	6428	3	syrup	syrup	NN
12350	6428	4	of	of	IN
12350	6428	5	the	the	DT
12350	6428	6	sugar	sugar	NN
12350	6428	7	and	and	CC
12350	6428	8	water	water	NN
12350	6428	9	;	;	:
12350	6428	10	bring	bring	VB
12350	6428	11	to	to	IN
12350	6428	12	a	a	DT
12350	6428	13	boil	boil	NN
12350	6428	14	;	;	:
12350	6428	15	skim	skim	VB
12350	6428	16	it	-PRON-	PRP
12350	6428	17	and	and	CC
12350	6428	18	draw	draw	VB
12350	6428	19	the	the	DT
12350	6428	20	kettle	kettle	NN
12350	6428	21	aside	aside	RB
12350	6428	22	where	where	WRB
12350	6428	23	the	the	DT
12350	6428	24	syrup	syrup	NN
12350	6428	25	will	will	MD
12350	6428	26	keep	keep	VB
12350	6428	27	hot	hot	JJ
12350	6428	28	but	but	CC
12350	6428	29	not	not	RB
12350	6428	30	boil	boil	VB
12350	6428	31	.	.	.
12350	6429	1	Pare	pare	VB
12350	6429	2	the	the	DT
12350	6429	3	peaches	peach	NNS
12350	6429	4	,	,	,
12350	6429	5	cutting	cut	VBG
12350	6429	6	them	-PRON-	PRP
12350	6429	7	in	in	IN
12350	6429	8	halves	half	NNS
12350	6429	9	or	or	CC
12350	6429	10	not	not	RB
12350	6429	11	as	as	RB
12350	6429	12	desired	desire	VBN
12350	6429	13	;	;	:
12350	6429	14	if	if	IN
12350	6429	15	in	in	IN
12350	6429	16	half	half	NN
12350	6429	17	leave	leave	NN
12350	6429	18	one	one	CD
12350	6429	19	or	or	CC
12350	6429	20	two	two	CD
12350	6429	21	whole	whole	JJ
12350	6429	22	peaches	peach	NNS
12350	6429	23	for	for	IN
12350	6429	24	every	every	DT
12350	6429	25	jar	jar	NN
12350	6429	26	,	,	,
12350	6429	27	as	as	IN
12350	6429	28	the	the	DT
12350	6429	29	kernel	kernel	NN
12350	6429	30	improves	improve	VBZ
12350	6429	31	the	the	DT
12350	6429	32	flavor	flavor	NN
12350	6429	33	.	.	.
12350	6430	1	Put	put	VB
12350	6430	2	a	a	DT
12350	6430	3	layer	layer	NN
12350	6430	4	of	of	IN
12350	6430	5	fruit	fruit	NN
12350	6430	6	in	in	IN
12350	6430	7	the	the	DT
12350	6430	8	kettle	kettle	NN
12350	6430	9	;	;	:
12350	6430	10	when	when	WRB
12350	6430	11	it	-PRON-	PRP
12350	6430	12	begins	begin	VBZ
12350	6430	13	to	to	TO
12350	6430	14	boil	boil	VB
12350	6430	15	skim	skim	NNP
12350	6430	16	carefully	carefully	RB
12350	6430	17	;	;	:
12350	6430	18	boil	boil	VB
12350	6430	19	gently	gently	RB
12350	6430	20	,	,	,
12350	6430	21	for	for	IN
12350	6430	22	ten	ten	CD
12350	6430	23	minutes	minute	NNS
12350	6430	24	;	;	:
12350	6430	25	put	put	VBN
12350	6430	26	in	in	RP
12350	6430	27	jars	jar	NNS
12350	6430	28	and	and	CC
12350	6430	29	seal	seal	NN
12350	6430	30	.	.	.
12350	6431	1	Then	then	RB
12350	6431	2	cook	cook	VB
12350	6431	3	more	more	JJR
12350	6431	4	of	of	IN
12350	6431	5	the	the	DT
12350	6431	6	fruit	fruit	NN
12350	6431	7	in	in	IN
12350	6431	8	similar	similar	JJ
12350	6431	9	fashion	fashion	NN
12350	6431	10	.	.	.
12350	6432	1	If	if	IN
12350	6432	2	the	the	DT
12350	6432	3	fruit	fruit	NN
12350	6432	4	is	be	VBZ
12350	6432	5	not	not	RB
12350	6432	6	ripe	ripe	JJ
12350	6432	7	it	-PRON-	PRP
12350	6432	8	will	will	MD
12350	6432	9	require	require	VB
12350	6432	10	a	a	DT
12350	6432	11	longer	long	JJR
12350	6432	12	time	time	NN
12350	6432	13	to	to	TO
12350	6432	14	cook	cook	VB
12350	6432	15	.	.	.
12350	6433	1	All	all	DT
12350	6433	2	fruit	fruit	NN
12350	6433	3	may	may	MD
12350	6433	4	be	be	VB
12350	6433	5	canned	can	VBN
12350	6433	6	in	in	IN
12350	6433	7	this	this	DT
12350	6433	8	manner	manner	NN
12350	6433	9	,	,	,
12350	6433	10	if	if	IN
12350	6433	11	desired	desire	VBN
12350	6433	12	.	.	.
12350	6434	1	PINEAPPLE	PINEAPPLE	NNP
12350	6434	2	,	,	,
12350	6434	3	No	no	UH
12350	6434	4	.	.	.
12350	6435	1	1	1	CD
12350	6435	2	The	the	DT
12350	6435	3	large	large	JJ
12350	6435	4	juicy	juicy	JJ
12350	6435	5	pineapple	pineapple	NN
12350	6435	6	is	be	VBZ
12350	6435	7	the	the	DT
12350	6435	8	best	good	JJS
12350	6435	9	for	for	IN
12350	6435	10	this	this	DT
12350	6435	11	purpose	purpose	NN
12350	6435	12	.	.	.
12350	6436	1	Have	have	VBP
12350	6436	2	your	-PRON-	PRP$
12350	6436	3	scales	scale	NNS
12350	6436	4	at	at	IN
12350	6436	5	hand	hand	NN
12350	6436	6	,	,	,
12350	6436	7	also	also	RB
12350	6436	8	a	a	DT
12350	6436	9	sharp	sharp	RB
12350	6436	10	-	-	HYPH
12350	6436	11	pointed	pointed	JJ
12350	6436	12	knife	knife	NN
12350	6436	13	and	and	CC
12350	6436	14	an	an	DT
12350	6436	15	apple	apple	NN
12350	6436	16	-	-	HYPH
12350	6436	17	corer	corer	NN
12350	6436	18	,	,	,
12350	6436	19	a	a	DT
12350	6436	20	slaw	slaw	NN
12350	6436	21	-	-	HYPH
12350	6436	22	cutter	cutter	NN
12350	6436	23	and	and	CC
12350	6436	24	a	a	DT
12350	6436	25	large	large	JJ
12350	6436	26	,	,	,
12350	6436	27	deep	deep	JJ
12350	6436	28	porcelain	porcelain	NN
12350	6436	29	dish	dish	NN
12350	6436	30	to	to	TO
12350	6436	31	receive	receive	VB
12350	6436	32	the	the	DT
12350	6436	33	sliced	sliced	JJ
12350	6436	34	pineapple	pineapple	NN
12350	6436	35	.	.	.
12350	6437	1	Pare	Pare	NNP
12350	6437	2	,	,	,
12350	6437	3	do	do	VB
12350	6437	4	this	this	DT
12350	6437	5	carefully	carefully	RB
12350	6437	6	,	,	,
12350	6437	7	dig	dig	VB
12350	6437	8	out	out	RP
12350	6437	9	all	all	PDT
12350	6437	10	the	the	DT
12350	6437	11	eyes	eye	NNS
12350	6437	12	as	as	IN
12350	6437	13	you	-PRON-	PRP
12350	6437	14	go	go	VBP
12350	6437	15	along	along	RB
12350	6437	16	.	.	.
12350	6438	1	Lay	lay	VB
12350	6438	2	the	the	DT
12350	6438	3	pared	pared	JJ
12350	6438	4	pineapple	pineapple	NN
12350	6438	5	on	on	IN
12350	6438	6	a	a	DT
12350	6438	7	porcelain	porcelain	NN
12350	6438	8	platter	platter	NN
12350	6438	9	and	and	CC
12350	6438	10	stick	stick	VBP
12350	6438	11	your	-PRON-	PRP$
12350	6438	12	apple	apple	NN
12350	6438	13	-	-	HYPH
12350	6438	14	corer	corer	NN
12350	6438	15	right	right	RB
12350	6438	16	through	through	IN
12350	6438	17	the	the	DT
12350	6438	18	centre	centre	NN
12350	6438	19	of	of	IN
12350	6438	20	the	the	DT
12350	6438	21	apple	apple	NN
12350	6438	22	,	,	,
12350	6438	23	first	first	RB
12350	6438	24	at	at	IN
12350	6438	25	one	one	CD
12350	6438	26	end	end	NN
12350	6438	27	and	and	CC
12350	6438	28	then	then	RB
12350	6438	29	at	at	IN
12350	6438	30	the	the	DT
12350	6438	31	other	other	JJ
12350	6438	32	;	;	:
12350	6438	33	if	if	IN
12350	6438	34	it	-PRON-	PRP
12350	6438	35	acts	act	VBZ
12350	6438	36	stubbornly	stubbornly	RB
12350	6438	37	put	put	VB
12350	6438	38	a	a	DT
12350	6438	39	towel	towel	NN
12350	6438	40	around	around	IN
12350	6438	41	the	the	DT
12350	6438	42	handle	handle	NN
12350	6438	43	of	of	IN
12350	6438	44	the	the	DT
12350	6438	45	corer	corer	NN
12350	6438	46	and	and	CC
12350	6438	47	twist	twist	VB
12350	6438	48	it	-PRON-	PRP
12350	6438	49	,	,	,
12350	6438	50	the	the	DT
12350	6438	51	whole	whole	JJ
12350	6438	52	core	core	NN
12350	6438	53	will	will	MD
12350	6438	54	come	come	VB
12350	6438	55	out	out	RP
12350	6438	56	at	at	IN
12350	6438	57	once	once	RB
12350	6438	58	.	.	.
12350	6439	1	Now	now	RB
12350	6439	2	screw	screw	VB
12350	6439	3	the	the	DT
12350	6439	4	slaw	slaw	NN
12350	6439	5	-	-	HYPH
12350	6439	6	cutter	cutter	NN
12350	6439	7	to	to	IN
12350	6439	8	the	the	DT
12350	6439	9	desired	desire	VBN
12350	6439	10	thickness	thickness	NN
12350	6439	11	you	-PRON-	PRP
12350	6439	12	wish	wish	VBP
12350	6439	13	to	to	TO
12350	6439	14	have	have	VB
12350	6439	15	your	-PRON-	PRP$
12350	6439	16	pineapple	pineapple	NN
12350	6439	17	sliced	slice	VBN
12350	6439	18	.	.	.
12350	6440	1	Slice	slice	VB
12350	6440	2	into	into	IN
12350	6440	3	receiving	receive	VBG
12350	6440	4	dish	dish	NN
12350	6440	5	,	,	,
12350	6440	6	weigh	weigh	VB
12350	6440	7	one	one	CD
12350	6440	8	pound	pound	NN
12350	6440	9	of	of	IN
12350	6440	10	fine	fine	JJ
12350	6440	11	granulated	granulate	VBN
12350	6440	12	sugar	sugar	NN
12350	6440	13	and	and	CC
12350	6440	14	sprinkle	sprinkle	VB
12350	6440	15	it	-PRON-	PRP
12350	6440	16	all	all	RB
12350	6440	17	over	over	IN
12350	6440	18	the	the	DT
12350	6440	19	apple	apple	NN
12350	6440	20	,	,	,
12350	6440	21	and	and	CC
12350	6440	22	so	so	RB
12350	6440	23	on	on	RB
12350	6440	24	until	until	IN
12350	6440	25	all	all	DT
12350	6440	26	are	be	VBP
12350	6440	27	pared	pare	VBN
12350	6440	28	and	and	CC
12350	6440	29	sliced	sliced	JJ
12350	6440	30	,	,	,
12350	6440	31	allowing	allow	VBG
12350	6440	32	one	one	CD
12350	6440	33	pound	pound	NN
12350	6440	34	of	of	IN
12350	6440	35	sugar	sugar	NN
12350	6440	36	to	to	IN
12350	6440	37	each	each	DT
12350	6440	38	very	very	RB
12350	6440	39	large	large	JJ
12350	6440	40	pineapple	pineapple	NN
12350	6440	41	.	.	.
12350	6441	1	Cover	cover	VB
12350	6441	2	the	the	DT
12350	6441	3	dish	dish	NN
12350	6441	4	until	until	IN
12350	6441	5	next	next	JJ
12350	6441	6	day	day	NN
12350	6441	7	and	and	CC
12350	6441	8	then	then	RB
12350	6441	9	strain	strain	VB
12350	6441	10	all	all	PDT
12350	6441	11	the	the	DT
12350	6441	12	juice	juice	NN
12350	6441	13	off	off	IN
12350	6441	14	the	the	DT
12350	6441	15	apples	apple	NNS
12350	6441	16	and	and	CC
12350	6441	17	boil	boil	VB
12350	6441	18	in	in	IN
12350	6441	19	a	a	DT
12350	6441	20	porcelain	porcelain	NN
12350	6441	21	or	or	CC
12350	6441	22	bell	bell	NNP
12350	6441	23	metal	metal	NNP
12350	6441	24	kettle	kettle	NNP
12350	6441	25	,	,	,
12350	6441	26	skimming	skim	VBG
12350	6441	27	it	-PRON-	PRP
12350	6441	28	well	well	RB
12350	6441	29	;	;	:
12350	6441	30	throw	throw	VB
12350	6441	31	in	in	RP
12350	6441	32	the	the	DT
12350	6441	33	sliced	sliced	JJ
12350	6441	34	pineapples	pineapple	NNS
12350	6441	35	,	,	,
12350	6441	36	boil	boil	VBP
12350	6441	37	about	about	RB
12350	6441	38	five	five	CD
12350	6441	39	minutes	minute	NNS
12350	6441	40	and	and	CC
12350	6441	41	can	can	MD
12350	6441	42	.	.	.
12350	6442	1	Fill	fill	VB
12350	6442	2	the	the	DT
12350	6442	3	cans	can	NNS
12350	6442	4	to	to	IN
12350	6442	5	overflowing	overflow	VBG
12350	6442	6	and	and	CC
12350	6442	7	seal	seal	VB
12350	6442	8	immediately	immediately	RB
12350	6442	9	,	,	,
12350	6442	10	not	not	RB
12350	6442	11	losing	lose	VBG
12350	6442	12	a	a	DT
12350	6442	13	moment	moment	NN
12350	6442	14	's	's	POS
12350	6442	15	time	time	NN
12350	6442	16	.	.	.
12350	6443	1	As	as	IN
12350	6443	2	the	the	DT
12350	6443	3	cans	can	NNS
12350	6443	4	grow	grow	VBP
12350	6443	5	cold	cold	JJ
12350	6443	6	screw	screw	NN
12350	6443	7	tighter	tight	JJR
12350	6443	8	and	and	CC
12350	6443	9	examine	examine	VB
12350	6443	10	daily	daily	RB
12350	6443	11	,	,	,
12350	6443	12	for	for	IN
12350	6443	13	three	three	CD
12350	6443	14	or	or	CC
12350	6443	15	four	four	CD
12350	6443	16	days	day	NNS
12350	6443	17	,	,	,
12350	6443	18	and	and	CC
12350	6443	19	screw	screw	VBD
12350	6443	20	tighter	tight	JJR
12350	6443	21	if	if	IN
12350	6443	22	possible	possible	JJ
12350	6443	23	.	.	.
12350	6444	1	PINEAPPLE	PINEAPPLE	NNP
12350	6444	2	,	,	,
12350	6444	3	No	no	UH
12350	6444	4	.	.	.
12350	6445	1	2	2	LS
12350	6445	2	Prepare	prepare	VB
12350	6445	3	the	the	DT
12350	6445	4	pineapples	pineapple	NNS
12350	6445	5	as	as	IN
12350	6445	6	above	above	RB
12350	6445	7	,	,	,
12350	6445	8	allowing	allow	VBG
12350	6445	9	half	half	PDT
12350	6445	10	a	a	DT
12350	6445	11	pound	pound	NN
12350	6445	12	of	of	IN
12350	6445	13	sugar	sugar	NN
12350	6445	14	to	to	IN
12350	6445	15	two	two	CD
12350	6445	16	pounds	pound	NNS
12350	6445	17	of	of	IN
12350	6445	18	fruit	fruit	NN
12350	6445	19	.	.	.
12350	6446	1	Steam	steam	VB
12350	6446	2	the	the	DT
12350	6446	3	sliced	sliced	JJ
12350	6446	4	pines	pine	NNS
12350	6446	5	in	in	IN
12350	6446	6	a	a	DT
12350	6446	7	porcelain	porcelain	NN
12350	6446	8	steamer	steamer	NN
12350	6446	9	until	until	IN
12350	6446	10	tender	tender	NN
12350	6446	11	.	.	.
12350	6447	1	In	in	IN
12350	6447	2	the	the	DT
12350	6447	3	meantime	meantime	NN
12350	6447	4	make	make	VBP
12350	6447	5	a	a	DT
12350	6447	6	syrup	syrup	NN
12350	6447	7	of	of	IN
12350	6447	8	the	the	DT
12350	6447	9	sugar	sugar	NN
12350	6447	10	,	,	,
12350	6447	11	allowing	allow	VBG
12350	6447	12	a	a	DT
12350	6447	13	tumblerful	tumblerful	NN
12350	6447	14	of	of	IN
12350	6447	15	water	water	NN
12350	6447	16	to	to	IN
12350	6447	17	a	a	DT
12350	6447	18	pound	pound	NN
12350	6447	19	of	of	IN
12350	6447	20	sugar	sugar	NN
12350	6447	21	.	.	.
12350	6448	1	Skim	Skim	NNP
12350	6448	2	the	the	DT
12350	6448	3	syrup	syrup	NN
12350	6448	4	carefully	carefully	RB
12350	6448	5	,	,	,
12350	6448	6	put	put	VBN
12350	6448	7	in	in	IN
12350	6448	8	your	-PRON-	PRP$
12350	6448	9	steamed	steamed	JJ
12350	6448	10	pineapples	pineapple	NNS
12350	6448	11	and	and	CC
12350	6448	12	can	can	MD
12350	6448	13	as	as	IN
12350	6448	14	above	above	RB
12350	6448	15	.	.	.
12350	6449	1	*	*	NFP
12350	6449	2	JELLIES	jelly	NNS
12350	6449	3	AND	and	CC
12350	6449	4	PRESERVES	preserve	NNS
12350	6449	5	*	*	NFP
12350	6449	6	In	in	IN
12350	6449	7	making	make	VBG
12350	6449	8	preserves	preserve	NNS
12350	6449	9	or	or	CC
12350	6449	10	jellies	jelly	NNS
12350	6449	11	use	use	VBP
12350	6449	12	none	none	NN
12350	6449	13	but	but	CC
12350	6449	14	porcelain	porcelain	NN
12350	6449	15	-	-	HYPH
12350	6449	16	lined	line	VBN
12350	6449	17	or	or	CC
12350	6449	18	bell	bell	NN
12350	6449	19	-	-	HYPH
12350	6449	20	metal	metal	NN
12350	6449	21	kettles	kettle	NNS
12350	6449	22	,	,	,
12350	6449	23	being	be	VBG
12350	6449	24	very	very	RB
12350	6449	25	careful	careful	JJ
12350	6449	26	to	to	TO
12350	6449	27	have	have	VB
12350	6449	28	them	-PRON-	PRP
12350	6449	29	perfectly	perfectly	RB
12350	6449	30	clean	clean	JJ
12350	6449	31	.	.	.
12350	6450	1	Scour	scour	NN
12350	6450	2	with	with	IN
12350	6450	3	sapolio	sapolio	NN
12350	6450	4	or	or	CC
12350	6450	5	sand	sand	NN
12350	6450	6	before	before	IN
12350	6450	7	using	use	VBG
12350	6450	8	.	.	.
12350	6451	1	Take	take	VB
12350	6451	2	plenty	plenty	NN
12350	6451	3	of	of	IN
12350	6451	4	time	time	NN
12350	6451	5	to	to	TO
12350	6451	6	do	do	VB
12350	6451	7	your	-PRON-	PRP$
12350	6451	8	work	work	NN
12350	6451	9	,	,	,
12350	6451	10	as	as	IN
12350	6451	11	you	-PRON-	PRP
12350	6451	12	will	will	MD
12350	6451	13	find	find	VB
12350	6451	14	that	that	DT
12350	6451	15	too	too	RB
12350	6451	16	great	great	JJ
12350	6451	17	hurry	hurry	NN
12350	6451	18	is	be	VBZ
12350	6451	19	unprofitable	unprofitable	JJ
12350	6451	20	.	.	.
12350	6452	1	Use	use	VB
12350	6452	2	glass	glass	NN
12350	6452	3	jars	jar	NNS
12350	6452	4	and	and	CC
12350	6452	5	the	the	DT
12350	6452	6	best	good	JJS
12350	6452	7	white	white	JJ
12350	6452	8	sugar	sugar	NN
12350	6452	9	,	,	,
12350	6452	10	and	and	CC
12350	6452	11	do	do	VBP
12350	6452	12	not	not	RB
12350	6452	13	have	have	VB
12350	6452	14	any	any	DT
12350	6452	15	other	other	JJ
12350	6452	16	cooking	cooking	NN
12350	6452	17	going	go	VBG
12350	6452	18	on	on	RP
12350	6452	19	while	while	IN
12350	6452	20	preserving	preserve	VBG
12350	6452	21	,	,	,
12350	6452	22	as	as	IN
12350	6452	23	the	the	DT
12350	6452	24	steam	steam	NN
12350	6452	25	or	or	CC
12350	6452	26	grease	grease	NN
12350	6452	27	will	will	MD
12350	6452	28	be	be	VB
12350	6452	29	apt	apt	JJ
12350	6452	30	to	to	TO
12350	6452	31	injure	injure	VB
12350	6452	32	your	-PRON-	PRP$
12350	6452	33	preserves	preserve	NNS
12350	6452	34	.	.	.
12350	6453	1	When	when	WRB
12350	6453	2	fruit	fruit	NN
12350	6453	3	is	be	VBZ
12350	6453	4	preserved	preserve	VBN
12350	6453	5	with	with	IN
12350	6453	6	a	a	DT
12350	6453	7	large	large	JJ
12350	6453	8	amount	amount	NN
12350	6453	9	of	of	IN
12350	6453	10	sugar	sugar	NN
12350	6453	11	(	(	-LRB-
12350	6453	12	a	a	DT
12350	6453	13	pound	pound	NN
12350	6453	14	of	of	IN
12350	6453	15	sugar	sugar	NN
12350	6453	16	to	to	IN
12350	6453	17	a	a	DT
12350	6453	18	pound	pound	NN
12350	6453	19	of	of	IN
12350	6453	20	fruit	fruit	NN
12350	6453	21	)	)	-RRB-
12350	6453	22	it	-PRON-	PRP
12350	6453	23	does	do	VBZ
12350	6453	24	not	not	RB
12350	6453	25	need	need	VB
12350	6453	26	to	to	TO
12350	6453	27	be	be	VB
12350	6453	28	sealed	seal	VBN
12350	6453	29	in	in	IN
12350	6453	30	airtight	airtight	NNP
12350	6453	31	jars	jar	NNS
12350	6453	32	;	;	:
12350	6453	33	because	because	IN
12350	6453	34	bacteria	bacteria	NNS
12350	6453	35	do	do	VBP
12350	6453	36	not	not	RB
12350	6453	37	readily	readily	RB
12350	6453	38	form	form	VB
12350	6453	39	in	in	IN
12350	6453	40	the	the	DT
12350	6453	41	thick	thick	JJ
12350	6453	42	,	,	,
12350	6453	43	sugary	sugary	JJ
12350	6453	44	syrup	syrup	NN
12350	6453	45	.	.	.
12350	6454	1	It	-PRON-	PRP
12350	6454	2	is	be	VBZ
12350	6454	3	,	,	,
12350	6454	4	however	however	RB
12350	6454	5	,	,	,
12350	6454	6	best	good	JJS
12350	6454	7	kept	keep	VBD
12350	6454	8	in	in	IN
12350	6454	9	small	small	JJ
12350	6454	10	sealed	seal	VBN
12350	6454	11	jars	jar	NNS
12350	6454	12	.	.	.
12350	6455	1	In	in	IN
12350	6455	2	damp	damp	JJ
12350	6455	3	weather	weather	NN
12350	6455	4	jelly	jelly	RB
12350	6455	5	takes	take	VBZ
12350	6455	6	longer	long	JJR
12350	6455	7	to	to	TO
12350	6455	8	form	form	VB
12350	6455	9	.	.	.
12350	6456	1	Try	try	VB
12350	6456	2	to	to	TO
12350	6456	3	select	select	VB
12350	6456	4	a	a	DT
12350	6456	5	sunny	sunny	JJ
12350	6456	6	,	,	,
12350	6456	7	dry	dry	JJ
12350	6456	8	day	day	NN
12350	6456	9	for	for	IN
12350	6456	10	jelly	jelly	NNP
12350	6456	11	making	make	VBG
12350	6456	12	.	.	.
12350	6457	1	You	-PRON-	PRP
12350	6457	2	can	can	MD
12350	6457	3	prepare	prepare	VB
12350	6457	4	your	-PRON-	PRP$
12350	6457	5	juice	juice	NN
12350	6457	6	even	even	RB
12350	6457	7	if	if	IN
12350	6457	8	it	-PRON-	PRP
12350	6457	9	is	be	VBZ
12350	6457	10	cloudy	cloudy	JJ
12350	6457	11	,	,	,
12350	6457	12	but	but	CC
12350	6457	13	wait	wait	VB
12350	6457	14	for	for	IN
12350	6457	15	sunshine	sunshine	NN
12350	6457	16	before	before	IN
12350	6457	17	adding	add	VBG
12350	6457	18	the	the	DT
12350	6457	19	sugar	sugar	NN
12350	6457	20	and	and	CC
12350	6457	21	final	final	JJ
12350	6457	22	boiling	boiling	NN
12350	6457	23	.	.	.
12350	6458	1	UTENSILS	UTENSILS	NNP
12350	6458	2	FOR	for	IN
12350	6458	3	JELLY	JELLY	NNP
12350	6458	4	MAKING	make	VBG
12350	6458	5	Large	large	JJ
12350	6458	6	enamelled	enamel	VBN
12350	6458	7	kettle	kettle	NN
12350	6458	8	,	,	,
12350	6458	9	syrup	syrup	NN
12350	6458	10	gauge	gauge	NN
12350	6458	11	,	,	,
12350	6458	12	two	two	CD
12350	6458	13	colanders	colander	NNS
12350	6458	14	,	,	,
12350	6458	15	wooden	wooden	JJ
12350	6458	16	masher	masher	NN
12350	6458	17	,	,	,
12350	6458	18	wooden	wooden	JJ
12350	6458	19	spoon	spoon	NN
12350	6458	20	,	,	,
12350	6458	21	jelly	jelly	JJ
12350	6458	22	glasses	glass	NNS
12350	6458	23	,	,	,
12350	6458	24	one	one	CD
12350	6458	25	-	-	HYPH
12350	6458	26	quart	quart	NN
12350	6458	27	measure	measure	NN
12350	6458	28	,	,	,
12350	6458	29	two	two	CD
12350	6458	30	enamelled	enamel	VBN
12350	6458	31	cups	cup	NNS
12350	6458	32	,	,	,
12350	6458	33	one	one	CD
12350	6458	34	baking	baking	NN
12350	6458	35	-	-	HYPH
12350	6458	36	pan	pan	NN
12350	6458	37	,	,	,
12350	6458	38	two	two	CD
12350	6458	39	earthen	earthen	JJ
12350	6458	40	bowls	bowl	NNS
12350	6458	41	,	,	,
12350	6458	42	paraffin	paraffin	NNP
12350	6458	43	wax	wax	NNP
12350	6458	44	,	,	,
12350	6458	45	enamelled	enamel	VBN
12350	6458	46	dishpan	dishpan	NNP
12350	6458	47	for	for	IN
12350	6458	48	sterilizing	sterilize	VBG
12350	6458	49	glasses	glass	NNS
12350	6458	50	and	and	CC
12350	6458	51	two	two	CD
12350	6458	52	iron	iron	NN
12350	6458	53	jelly	jelly	RB
12350	6458	54	stands	stand	VBZ
12350	6458	55	with	with	IN
12350	6458	56	cheese	cheese	NN
12350	6458	57	-	-	HYPH
12350	6458	58	cloth	cloth	NN
12350	6458	59	bags	bag	NNS
12350	6458	60	.	.	.
12350	6459	1	HOW	how	WRB
12350	6459	2	TO	to	TO
12350	6459	3	TEST	test	VB
12350	6459	4	JELLY	JELLY	NNP
12350	6459	5	MADE	make	VBD
12350	6459	6	AT	at	IN
12350	6459	7	HOME	home	NN
12350	6459	8	Much	much	JJ
12350	6459	9	waste	waste	NN
12350	6459	10	of	of	IN
12350	6459	11	sugar	sugar	NN
12350	6459	12	and	and	CC
12350	6459	13	spoilage	spoilage	NN
12350	6459	14	of	of	IN
12350	6459	15	jellies	jelly	NNS
12350	6459	16	can	can	MD
12350	6459	17	be	be	VB
12350	6459	18	avoided	avoid	VBN
12350	6459	19	by	by	IN
12350	6459	20	using	use	VBG
12350	6459	21	a	a	DT
12350	6459	22	simple	simple	JJ
12350	6459	23	alcohol	alcohol	NN
12350	6459	24	test	test	NN
12350	6459	25	recommended	recommend	VBN
12350	6459	26	by	by	IN
12350	6459	27	the	the	DT
12350	6459	28	Bureau	Bureau	NNP
12350	6459	29	of	of	IN
12350	6459	30	Chemistry	Chemistry	NNP
12350	6459	31	,	,	,
12350	6459	32	United	United	NNP
12350	6459	33	States	States	NNP
12350	6459	34	Department	Department	NNP
12350	6459	35	of	of	IN
12350	6459	36	Agriculture	Agriculture	NNP
12350	6459	37	.	.	.
12350	6460	1	To	to	TO
12350	6460	2	determine	determine	VB
12350	6460	3	how	how	WRB
12350	6460	4	much	much	JJ
12350	6460	5	sugar	sugar	NN
12350	6460	6	should	should	MD
12350	6460	7	be	be	VB
12350	6460	8	used	use	VBN
12350	6460	9	with	with	IN
12350	6460	10	each	each	DT
12350	6460	11	kind	kind	NN
12350	6460	12	of	of	IN
12350	6460	13	juice	juice	NN
12350	6460	14	put	put	VBD
12350	6460	15	a	a	DT
12350	6460	16	spoon	spoon	NN
12350	6460	17	of	of	IN
12350	6460	18	juice	juice	NN
12350	6460	19	in	in	IN
12350	6460	20	a	a	DT
12350	6460	21	glass	glass	NN
12350	6460	22	and	and	CC
12350	6460	23	add	add	VB
12350	6460	24	to	to	IN
12350	6460	25	it	-PRON-	PRP
12350	6460	26	one	one	CD
12350	6460	27	spoon	spoon	NN
12350	6460	28	of	of	IN
12350	6460	29	ninety	ninety	CD
12350	6460	30	-	-	HYPH
12350	6460	31	five	five	CD
12350	6460	32	per	per	IN
12350	6460	33	cent	cent	NN
12350	6460	34	grain	grain	NN
12350	6460	35	alcohol	alcohol	NN
12350	6460	36	,	,	,
12350	6460	37	mixed	mix	VBN
12350	6460	38	by	by	IN
12350	6460	39	shaking	shake	VBG
12350	6460	40	the	the	DT
12350	6460	41	glass	glass	NN
12350	6460	42	gently	gently	RB
12350	6460	43	.	.	.
12350	6461	1	Pour	pour	VB
12350	6461	2	slowly	slowly	RB
12350	6461	3	from	from	IN
12350	6461	4	the	the	DT
12350	6461	5	glass	glass	NN
12350	6461	6	,	,	,
12350	6461	7	noting	note	VBG
12350	6461	8	how	how	WRB
12350	6461	9	the	the	DT
12350	6461	10	pectin	pectin	NN
12350	6461	11	--	--	:
12350	6461	12	the	the	DT
12350	6461	13	substance	substance	NN
12350	6461	14	in	in	IN
12350	6461	15	fruits	fruit	NNS
12350	6461	16	which	which	WDT
12350	6461	17	makes	make	VBZ
12350	6461	18	them	-PRON-	PRP
12350	6461	19	jell	jell	VB
12350	6461	20	--	--	:
12350	6461	21	is	be	VBZ
12350	6461	22	precipitated	precipitate	VBN
12350	6461	23	.	.	.
12350	6462	1	If	if	IN
12350	6462	2	the	the	DT
12350	6462	3	pectin	pectin	NN
12350	6462	4	is	be	VBZ
12350	6462	5	precipitated	precipitate	VBN
12350	6462	6	as	as	IN
12350	6462	7	one	one	CD
12350	6462	8	lump	lump	NN
12350	6462	9	,	,	,
12350	6462	10	a	a	DT
12350	6462	11	cup	cup	NN
12350	6462	12	of	of	IN
12350	6462	13	sugar	sugar	NN
12350	6462	14	may	may	MD
12350	6462	15	be	be	VB
12350	6462	16	used	use	VBN
12350	6462	17	for	for	IN
12350	6462	18	each	each	DT
12350	6462	19	cup	cup	NN
12350	6462	20	of	of	IN
12350	6462	21	juice	juice	NN
12350	6462	22	;	;	:
12350	6462	23	if	if	IN
12350	6462	24	in	in	IN
12350	6462	25	several	several	JJ
12350	6462	26	lumps	lump	NNS
12350	6462	27	the	the	DT
12350	6462	28	proportion	proportion	NN
12350	6462	29	of	of	IN
12350	6462	30	sugar	sugar	NN
12350	6462	31	must	must	MD
12350	6462	32	be	be	VB
12350	6462	33	reduced	reduce	VBN
12350	6462	34	to	to	IN
12350	6462	35	approximately	approximately	RB
12350	6462	36	3/4	3/4	CD
12350	6462	37	the	the	DT
12350	6462	38	amount	amount	NN
12350	6462	39	of	of	IN
12350	6462	40	the	the	DT
12350	6462	41	juice	juice	NN
12350	6462	42	.	.	.
12350	6463	1	If	if	IN
12350	6463	2	the	the	DT
12350	6463	3	pectin	pectin	NN
12350	6463	4	is	be	VBZ
12350	6463	5	not	not	RB
12350	6463	6	in	in	IN
12350	6463	7	lumps	lumps	NNP
12350	6463	8	,	,	,
12350	6463	9	the	the	DT
12350	6463	10	sugar	sugar	NN
12350	6463	11	should	should	MD
12350	6463	12	be	be	VB
12350	6463	13	one	one	CD
12350	6463	14	-	-	HYPH
12350	6463	15	half	half	NN
12350	6463	16	or	or	CC
12350	6463	17	less	less	JJR
12350	6463	18	of	of	IN
12350	6463	19	the	the	DT
12350	6463	20	amount	amount	NN
12350	6463	21	of	of	IN
12350	6463	22	juice	juice	NN
12350	6463	23	.	.	.
12350	6464	1	The	the	DT
12350	6464	2	housewife	housewife	NN
12350	6464	3	will	will	MD
12350	6464	4	do	do	VB
12350	6464	5	well	well	RB
12350	6464	6	before	before	IN
12350	6464	7	making	make	VBG
12350	6464	8	the	the	DT
12350	6464	9	test	test	NN
12350	6464	10	to	to	TO
12350	6464	11	taste	taste	VB
12350	6464	12	the	the	DT
12350	6464	13	juice	juice	NN
12350	6464	14	,	,	,
12350	6464	15	as	as	IN
12350	6464	16	fruits	fruit	NNS
12350	6464	17	having	have	VBG
12350	6464	18	less	less	JJR
12350	6464	19	acid	acid	JJ
12350	6464	20	than	than	IN
12350	6464	21	good	good	JJ
12350	6464	22	tart	tart	JJ
12350	6464	23	apples	apple	NNS
12350	6464	24	probably	probably	RB
12350	6464	25	will	will	MD
12350	6464	26	not	not	RB
12350	6464	27	make	make	VB
12350	6464	28	good	good	JJ
12350	6464	29	jelly	jelly	RB
12350	6464	30	,	,	,
12350	6464	31	unless	unless	IN
12350	6464	32	mixed	mix	VBN
12350	6464	33	with	with	IN
12350	6464	34	other	other	JJ
12350	6464	35	fruits	fruit	NNS
12350	6464	36	which	which	WDT
12350	6464	37	are	be	VBP
12350	6464	38	acid	acid	JJ
12350	6464	39	.	.	.
12350	6465	1	TO	to	IN
12350	6465	2	COVER	cover	NN
12350	6465	3	JELLY	JELLY	NNP
12350	6465	4	GLASSES	glass	NNS
12350	6465	5	There	there	EX
12350	6465	6	are	be	VBP
12350	6465	7	three	three	CD
12350	6465	8	common	common	JJ
12350	6465	9	methods	method	NNS
12350	6465	10	of	of	IN
12350	6465	11	covering	cover	VBG
12350	6465	12	jelly	jelly	NNP
12350	6465	13	tumblers	tumbler	NNS
12350	6465	14	:	:	:
12350	6465	15	(	(	-LRB-
12350	6465	16	1	1	LS
12350	6465	17	)	)	-RRB-
12350	6465	18	Dip	dip	VB
12350	6465	19	a	a	DT
12350	6465	20	piece	piece	NN
12350	6465	21	of	of	IN
12350	6465	22	paper	paper	NN
12350	6465	23	in	in	IN
12350	6465	24	alcohol	alcohol	NN
12350	6465	25	;	;	:
12350	6465	26	place	place	VB
12350	6465	27	it	-PRON-	PRP
12350	6465	28	on	on	IN
12350	6465	29	top	top	NN
12350	6465	30	of	of	IN
12350	6465	31	the	the	DT
12350	6465	32	tumbler	tumbler	NN
12350	6465	33	as	as	RB
12350	6465	34	soon	soon	RB
12350	6465	35	as	as	IN
12350	6465	36	the	the	DT
12350	6465	37	jelly	jelly	NNP
12350	6465	38	is	be	VBZ
12350	6465	39	cold	cold	JJ
12350	6465	40	;	;	:
12350	6465	41	put	put	VBN
12350	6465	42	on	on	IN
12350	6465	43	the	the	DT
12350	6465	44	tin	tin	NN
12350	6465	45	cover	cover	NN
12350	6465	46	and	and	CC
12350	6465	47	force	force	VB
12350	6465	48	it	-PRON-	PRP
12350	6465	49	down	down	RP
12350	6465	50	firmly	firmly	RB
12350	6465	51	.	.	.
12350	6466	1	(	(	-LRB-
12350	6466	2	2	2	LS
12350	6466	3	)	)	-RRB-
12350	6466	4	Cut	cut	VB
12350	6466	5	a	a	DT
12350	6466	6	piece	piece	NN
12350	6466	7	of	of	IN
12350	6466	8	paper	paper	NN
12350	6466	9	large	large	XX
12350	6466	10	enough	enough	RB
12350	6466	11	to	to	TO
12350	6466	12	allow	allow	VB
12350	6466	13	it	-PRON-	PRP
12350	6466	14	to	to	TO
12350	6466	15	overlap	overlap	VB
12350	6466	16	the	the	DT
12350	6466	17	top	top	NN
12350	6466	18	of	of	IN
12350	6466	19	the	the	DT
12350	6466	20	tumbler	tumbler	NN
12350	6466	21	at	at	IN
12350	6466	22	least	least	JJS
12350	6466	23	one	one	CD
12350	6466	24	-	-	HYPH
12350	6466	25	half	half	NN
12350	6466	26	inch	inch	NN
12350	6466	27	on	on	IN
12350	6466	28	all	all	DT
12350	6466	29	sides	side	NNS
12350	6466	30	;	;	:
12350	6466	31	dip	dip	VB
12350	6466	32	the	the	DT
12350	6466	33	paper	paper	NN
12350	6466	34	in	in	IN
12350	6466	35	slightly	slightly	RB
12350	6466	36	-	-	HYPH
12350	6466	37	beaten	beat	VBN
12350	6466	38	white	white	NN
12350	6466	39	of	of	IN
12350	6466	40	egg	egg	NN
12350	6466	41	;	;	:
12350	6466	42	cover	cover	VB
12350	6466	43	the	the	DT
12350	6466	44	glass	glass	NN
12350	6466	45	as	as	RB
12350	6466	46	soon	soon	RB
12350	6466	47	as	as	IN
12350	6466	48	the	the	DT
12350	6466	49	jelly	jelly	NNP
12350	6466	50	cools	cool	NNS
12350	6466	51	and	and	CC
12350	6466	52	press	press	VB
12350	6466	53	down	down	RP
12350	6466	54	the	the	DT
12350	6466	55	paper	paper	NN
12350	6466	56	until	until	IN
12350	6466	57	it	-PRON-	PRP
12350	6466	58	adheres	adhere	VBZ
12350	6466	59	firmly	firmly	RB
12350	6466	60	.	.	.
12350	6467	1	(	(	-LRB-
12350	6467	2	3	3	LS
12350	6467	3	)	)	-RRB-
12350	6467	4	When	when	WRB
12350	6467	5	the	the	DT
12350	6467	6	jelly	jelly	NN
12350	6467	7	has	have	VBZ
12350	6467	8	become	become	VBN
12350	6467	9	cold	cold	JJ
12350	6467	10	,	,	,
12350	6467	11	cover	cover	VB
12350	6467	12	the	the	DT
12350	6467	13	top	top	NN
12350	6467	14	with	with	IN
12350	6467	15	melted	melt	VBN
12350	6467	16	paraffin	paraffin	NN
12350	6467	17	to	to	IN
12350	6467	18	a	a	DT
12350	6467	19	thickness	thickness	NN
12350	6467	20	of	of	IN
12350	6467	21	one	one	CD
12350	6467	22	-	-	HYPH
12350	6467	23	third	third	NN
12350	6467	24	of	of	IN
12350	6467	25	an	an	DT
12350	6467	26	inch	inch	NN
12350	6467	27	.	.	.
12350	6468	1	To	to	TO
12350	6468	2	mark	mark	VB
12350	6468	3	jelly	jelly	NNP
12350	6468	4	glasses	glass	NNS
12350	6468	5	sealed	seal	VBN
12350	6468	6	with	with	IN
12350	6468	7	paraffin	paraffin	NNP
12350	6468	8	,	,	,
12350	6468	9	have	have	VBP
12350	6468	10	the	the	DT
12350	6468	11	labels	label	NNS
12350	6468	12	ready	ready	JJ
12350	6468	13	on	on	IN
12350	6468	14	narrow	narrow	JJ
12350	6468	15	slips	slip	NNS
12350	6468	16	of	of	IN
12350	6468	17	paper	paper	NN
12350	6468	18	not	not	RB
12350	6468	19	quite	quite	RB
12350	6468	20	as	as	RB
12350	6468	21	long	long	RB
12350	6468	22	as	as	IN
12350	6468	23	the	the	DT
12350	6468	24	diameter	diameter	NN
12350	6468	25	of	of	IN
12350	6468	26	the	the	DT
12350	6468	27	top	top	NN
12350	6468	28	of	of	IN
12350	6468	29	a	a	DT
12350	6468	30	glass	glass	NN
12350	6468	31	,	,	,
12350	6468	32	and	and	CC
12350	6468	33	when	when	WRB
12350	6468	34	the	the	DT
12350	6468	35	paraffin	paraffin	NN
12350	6468	36	is	be	VBZ
12350	6468	37	partially	partially	RB
12350	6468	38	set	set	VBN
12350	6468	39	,	,	,
12350	6468	40	but	but	CC
12350	6468	41	still	still	RB
12350	6468	42	soft	soft	JJ
12350	6468	43	,	,	,
12350	6468	44	lay	lay	VB
12350	6468	45	each	each	DT
12350	6468	46	label	label	NN
12350	6468	47	on	on	RP
12350	6468	48	and	and	CC
12350	6468	49	press	press	VBP
12350	6468	50	gently	gently	RB
12350	6468	51	.	.	.
12350	6469	1	*	*	NFP
12350	6469	2	JELLIES	jelly	NNS
12350	6469	3	*	*	NFP
12350	6469	4	CURRANT	currant	NN
12350	6469	5	JELLY	JELLY	NNP
12350	6469	6	Pick	pick	VBP
12350	6469	7	over	over	IN
12350	6469	8	half	half	JJ
12350	6469	9	ripe	ripe	JJ
12350	6469	10	currants	currant	NNS
12350	6469	11	,	,	,
12350	6469	12	leaving	leave	VBG
12350	6469	13	stems	stem	NNS
12350	6469	14	on	on	IN
12350	6469	15	.	.	.
12350	6470	1	Wash	wash	VB
12350	6470	2	and	and	CC
12350	6470	3	place	place	NN
12350	6470	4	in	in	IN
12350	6470	5	preserving	preserve	VBG
12350	6470	6	kettle	kettle	NN
12350	6470	7	.	.	.
12350	6471	1	Pound	pound	NN
12350	6471	2	vigorously	vigorously	RB
12350	6471	3	with	with	IN
12350	6471	4	wooden	wooden	JJ
12350	6471	5	masher	masher	NN
12350	6471	6	until	until	IN
12350	6471	7	there	there	EX
12350	6471	8	is	be	VBZ
12350	6471	9	juice	juice	NN
12350	6471	10	enough	enough	JJ
12350	6471	11	to	to	TO
12350	6471	12	boil	boil	VB
12350	6471	13	.	.	.
12350	6472	1	Boil	Boil	NNP
12350	6472	2	slowly	slowly	RB
12350	6472	3	until	until	IN
12350	6472	4	fruit	fruit	NN
12350	6472	5	turns	turn	VBZ
12350	6472	6	white	white	JJ
12350	6472	7	and	and	CC
12350	6472	8	liquid	liquid	JJ
12350	6472	9	drops	drop	NNS
12350	6472	10	slowly	slowly	RB
12350	6472	11	from	from	IN
12350	6472	12	the	the	DT
12350	6472	13	spoon	spoon	NN
12350	6472	14	.	.	.
12350	6473	1	Stir	stir	VB
12350	6473	2	to	to	TO
12350	6473	3	prevent	prevent	VB
12350	6473	4	scorching	scorching	NN
12350	6473	5	.	.	.
12350	6474	1	Remove	remove	VB
12350	6474	2	from	from	IN
12350	6474	3	fire	fire	NN
12350	6474	4	.	.	.
12350	6475	1	Take	take	VB
12350	6475	2	an	an	DT
12350	6475	3	enamelled	enamel	VBN
12350	6475	4	cup	cup	NN
12350	6475	5	and	and	CC
12350	6475	6	dip	dip	NN
12350	6475	7	this	this	DT
12350	6475	8	mixture	mixture	NN
12350	6475	9	into	into	IN
12350	6475	10	the	the	DT
12350	6475	11	jelly	jelly	JJ
12350	6475	12	bags	bag	NNS
12350	6475	13	,	,	,
12350	6475	14	under	under	IN
12350	6475	15	which	which	WDT
12350	6475	16	large	large	JJ
12350	6475	17	bowls	bowl	NNS
12350	6475	18	have	have	VBP
12350	6475	19	been	be	VBN
12350	6475	20	placed	place	VBN
12350	6475	21	to	to	TO
12350	6475	22	catch	catch	VB
12350	6475	23	the	the	DT
12350	6475	24	drip	drip	NN
12350	6475	25	.	.	.
12350	6476	1	Drip	drip	VB
12350	6476	2	overnight	overnight	RB
12350	6476	3	.	.	.
12350	6477	1	Next	next	JJ
12350	6477	2	morning	morning	NN
12350	6477	3	measure	measure	NN
12350	6477	4	the	the	DT
12350	6477	5	juice	juice	NN
12350	6477	6	.	.	.
12350	6478	1	For	for	IN
12350	6478	2	every	every	DT
12350	6478	3	pint	pint	NN
12350	6478	4	allow	allow	VB
12350	6478	5	a	a	DT
12350	6478	6	pint	pint	NN
12350	6478	7	of	of	IN
12350	6478	8	granulated	granulate	VBN
12350	6478	9	sugar	sugar	NN
12350	6478	10	,	,	,
12350	6478	11	which	which	WDT
12350	6478	12	is	be	VBZ
12350	6478	13	put	put	VBN
12350	6478	14	in	in	IN
12350	6478	15	a	a	DT
12350	6478	16	flat	flat	JJ
12350	6478	17	pan	pan	NN
12350	6478	18	.	.	.
12350	6479	1	Juice	juice	NN
12350	6479	2	is	be	VBZ
12350	6479	3	put	put	VBN
12350	6479	4	in	in	IN
12350	6479	5	kettle	kettle	NN
12350	6479	6	and	and	CC
12350	6479	7	allowed	allow	VBN
12350	6479	8	to	to	TO
12350	6479	9	come	come	VB
12350	6479	10	to	to	IN
12350	6479	11	boiling	boiling	NN
12350	6479	12	point	point	NN
12350	6479	13	.	.	.
12350	6480	1	Sugar	Sugar	NNP
12350	6480	2	is	be	VBZ
12350	6480	3	placed	place	VBN
12350	6480	4	in	in	IN
12350	6480	5	oven	oven	NNP
12350	6480	6	and	and	CC
12350	6480	7	heated	heat	VBD
12350	6480	8	.	.	.
12350	6481	1	When	when	WRB
12350	6481	2	juice	juice	NN
12350	6481	3	boils	boil	VBZ
12350	6481	4	add	add	VB
12350	6481	5	sugar	sugar	NN
12350	6481	6	and	and	CC
12350	6481	7	stir	stir	VB
12350	6481	8	until	until	IN
12350	6481	9	dissolved	dissolve	VBN
12350	6481	10	.	.	.
12350	6482	1	When	when	WRB
12350	6482	2	this	this	DT
12350	6482	3	boils	boil	VBZ
12350	6482	4	remove	remove	VBP
12350	6482	5	from	from	IN
12350	6482	6	fire	fire	NN
12350	6482	7	and	and	CC
12350	6482	8	skim	skim	NN
12350	6482	9	.	.	.
12350	6483	1	Do	do	VB
12350	6483	2	this	this	DT
12350	6483	3	three	three	CD
12350	6483	4	times	time	NNS
12350	6483	5	.	.	.
12350	6484	1	Now	now	RB
12350	6484	2	test	test	VB
12350	6484	3	liquid	liquid	NN
12350	6484	4	with	with	IN
12350	6484	5	syrup	syrup	NN
12350	6484	6	gauge	gauge	NN
12350	6484	7	to	to	TO
12350	6484	8	see	see	VB
12350	6484	9	if	if	IN
12350	6484	10	it	-PRON-	PRP
12350	6484	11	registers	register	VBZ
12350	6484	12	twenty	twenty	CD
12350	6484	13	-	-	HYPH
12350	6484	14	five	five	CD
12350	6484	15	degrees	degree	NNS
12350	6484	16	.	.	.
12350	6485	1	Without	without	IN
12350	6485	2	gauge	gauge	NN
12350	6485	3	let	let	VBD
12350	6485	4	it	-PRON-	PRP
12350	6485	5	drip	drip	VB
12350	6485	6	from	from	IN
12350	6485	7	spoon	spoon	NN
12350	6485	8	,	,	,
12350	6485	9	half	half	RB
12350	6485	10	cooled	cool	VBD
12350	6485	11	,	,	,
12350	6485	12	to	to	TO
12350	6485	13	see	see	VB
12350	6485	14	if	if	IN
12350	6485	15	it	-PRON-	PRP
12350	6485	16	jells	jell	VBZ
12350	6485	17	.	.	.
12350	6486	1	Strain	strain	VB
12350	6486	2	into	into	IN
12350	6486	3	sterilized	sterilize	VBN
12350	6486	4	jelly	jelly	JJ
12350	6486	5	glasses	glass	NNS
12350	6486	6	.	.	.
12350	6487	1	Place	place	NN
12350	6487	2	glasses	glass	NNS
12350	6487	3	on	on	IN
12350	6487	4	a	a	DT
12350	6487	5	board	board	NN
12350	6487	6	in	in	IN
12350	6487	7	a	a	DT
12350	6487	8	sunny	sunny	JJ
12350	6487	9	exposure	exposure	NN
12350	6487	10	until	until	IN
12350	6487	11	it	-PRON-	PRP
12350	6487	12	hardens	harden	VBZ
12350	6487	13	Cover	Cover	NNP
12350	6487	14	with	with	IN
12350	6487	15	melted	melted	JJ
12350	6487	16	paraffin	paraffin	NN
12350	6487	17	one	one	CD
12350	6487	18	-	-	HYPH
12350	6487	19	fourth	fourth	NN
12350	6487	20	inch	inch	NN
12350	6487	21	thick	thick	JJ
12350	6487	22	.	.	.
12350	6488	1	RASPBERRY	raspberry	VB
12350	6488	2	AND	and	CC
12350	6488	3	CURRANT	CURRANT	NNP
12350	6488	4	JELLY	JELLY	NNP
12350	6488	5	Follow	follow	VB
12350	6488	6	the	the	DT
12350	6488	7	recipe	recipe	NN
12350	6488	8	for	for	IN
12350	6488	9	Currant	Currant	NNP
12350	6488	10	Jelly	Jelly	NNP
12350	6488	11	,	,	,
12350	6488	12	using	use	VBG
12350	6488	13	half	half	JJ
12350	6488	14	raspberries	raspberry	NNS
12350	6488	15	and	and	CC
12350	6488	16	half	half	JJ
12350	6488	17	currants	currant	NNS
12350	6488	18	.	.	.
12350	6489	1	RASPBERRY	raspberry	VB
12350	6489	2	JELLY	JELLY	NNP
12350	6489	3	Follow	follow	VB
12350	6489	4	the	the	DT
12350	6489	5	recipe	recipe	NN
12350	6489	6	for	for	IN
12350	6489	7	Currant	Currant	NNP
12350	6489	8	Jelly	Jelly	NNP
12350	6489	9	.	.	.
12350	6490	1	BLACKBERRY	BLACKBERRY	NNP
12350	6490	2	JELLY	JELLY	NNP
12350	6490	3	Follow	follow	VB
12350	6490	4	the	the	DT
12350	6490	5	recipe	recipe	NN
12350	6490	6	for	for	IN
12350	6490	7	Currant	Currant	NNP
12350	6490	8	Jelly	Jelly	NNP
12350	6490	9	.	.	.
12350	6491	1	STRAWBERRY	strawberry	JJ
12350	6491	2	JELLY	JELLY	NNP
12350	6491	3	To	to	IN
12350	6491	4	five	five	CD
12350	6491	5	quarts	quart	NNS
12350	6491	6	of	of	IN
12350	6491	7	strawberries	strawberry	NNS
12350	6491	8	add	add	VBP
12350	6491	9	one	one	CD
12350	6491	10	quart	quart	NN
12350	6491	11	of	of	IN
12350	6491	12	currants	currant	NNS
12350	6491	13	and	and	CC
12350	6491	14	proceed	proceed	VB
12350	6491	15	as	as	IN
12350	6491	16	with	with	IN
12350	6491	17	Currant	Currant	NNP
12350	6491	18	Jelly	Jelly	NNP
12350	6491	19	;	;	:
12350	6491	20	but	but	CC
12350	6491	21	boil	boil	VB
12350	6491	22	fifteen	fifteen	CD
12350	6491	23	minutes	minute	NNS
12350	6491	24	.	.	.
12350	6492	1	GRAPE	grape	NN
12350	6492	2	JELLY	JELLY	NNP
12350	6492	3	The	the	DT
12350	6492	4	Concord	Concord	NNP
12350	6492	5	is	be	VBZ
12350	6492	6	the	the	DT
12350	6492	7	best	good	JJS
12350	6492	8	all	all	RB
12350	6492	9	-	-	HYPH
12350	6492	10	round	round	JJ
12350	6492	11	grape	grape	NN
12350	6492	12	for	for	IN
12350	6492	13	jelly	jelly	NNP
12350	6492	14	,	,	,
12350	6492	15	although	although	IN
12350	6492	16	the	the	DT
12350	6492	17	Catawba	Catawba	NNP
12350	6492	18	grape	grape	NN
12350	6492	19	makes	make	VBZ
12350	6492	20	a	a	DT
12350	6492	21	delicious	delicious	JJ
12350	6492	22	jelly	jelly	NN
12350	6492	23	.	.	.
12350	6493	1	Make	make	VB
12350	6493	2	your	-PRON-	PRP$
12350	6493	3	jelly	jelly	NN
12350	6493	4	as	as	RB
12350	6493	5	soon	soon	RB
12350	6493	6	as	as	IN
12350	6493	7	possible	possible	JJ
12350	6493	8	after	after	IN
12350	6493	9	the	the	DT
12350	6493	10	grapes	grape	NNS
12350	6493	11	are	be	VBP
12350	6493	12	sent	send	VBN
12350	6493	13	home	home	RB
12350	6493	14	from	from	IN
12350	6493	15	the	the	DT
12350	6493	16	market	market	NN
12350	6493	17	.	.	.
12350	6494	1	Weigh	weigh	VB
12350	6494	2	the	the	DT
12350	6494	3	grapes	grape	NNS
12350	6494	4	on	on	IN
12350	6494	5	the	the	DT
12350	6494	6	stems	stem	NNS
12350	6494	7	and	and	CC
12350	6494	8	for	for	IN
12350	6494	9	every	every	DT
12350	6494	10	pound	pound	NN
12350	6494	11	of	of	IN
12350	6494	12	grapes	grape	NNS
12350	6494	13	thus	thus	RB
12350	6494	14	weighed	weigh	VBD
12350	6494	15	allow	allow	VB
12350	6494	16	three	three	CD
12350	6494	17	-	-	HYPH
12350	6494	18	quarters	quarter	NNS
12350	6494	19	of	of	IN
12350	6494	20	a	a	DT
12350	6494	21	pound	pound	NN
12350	6494	22	of	of	IN
12350	6494	23	the	the	DT
12350	6494	24	best	good	JJS
12350	6494	25	quality	quality	NN
12350	6494	26	of	of	IN
12350	6494	27	granulated	granulate	VBN
12350	6494	28	sugar	sugar	NN
12350	6494	29	.	.	.
12350	6495	1	After	after	IN
12350	6495	2	weighing	weigh	VBG
12350	6495	3	the	the	DT
12350	6495	4	grapes	grape	NNS
12350	6495	5	,	,	,
12350	6495	6	place	place	VB
12350	6495	7	them	-PRON-	PRP
12350	6495	8	in	in	IN
12350	6495	9	a	a	DT
12350	6495	10	big	big	JJ
12350	6495	11	tub	tub	NN
12350	6495	12	or	or	CC
12350	6495	13	receptacle	receptacle	NN
12350	6495	14	of	of	IN
12350	6495	15	some	some	DT
12350	6495	16	kind	kind	NN
12350	6495	17	nearly	nearly	RB
12350	6495	18	filled	fill	VBN
12350	6495	19	with	with	IN
12350	6495	20	cold	cold	JJ
12350	6495	21	water	water	NN
12350	6495	22	.	.	.
12350	6496	1	Let	let	VB
12350	6496	2	them	-PRON-	PRP
12350	6496	3	remain	remain	VB
12350	6496	4	ten	ten	CD
12350	6496	5	minutes	minute	NNS
12350	6496	6	,	,	,
12350	6496	7	then	then	RB
12350	6496	8	lift	lift	VB
12350	6496	9	them	-PRON-	PRP
12350	6496	10	out	out	RP
12350	6496	11	with	with	IN
12350	6496	12	both	both	DT
12350	6496	13	hands	hand	NNS
12350	6496	14	and	and	CC
12350	6496	15	put	put	VBD
12350	6496	16	them	-PRON-	PRP
12350	6496	17	in	in	IN
12350	6496	18	a	a	DT
12350	6496	19	preserving	preserving	JJ
12350	6496	20	kettle	kettle	NN
12350	6496	21	over	over	IN
12350	6496	22	a	a	DT
12350	6496	23	very	very	RB
12350	6496	24	low	low	JJ
12350	6496	25	fire	fire	NN
12350	6496	26	.	.	.
12350	6497	1	Do	do	VBP
12350	6497	2	not	not	RB
12350	6497	3	add	add	VB
12350	6497	4	any	any	DT
12350	6497	5	water	water	NN
12350	6497	6	.	.	.
12350	6498	1	With	with	IN
12350	6498	2	a	a	DT
12350	6498	3	masher	masher	NN
12350	6498	4	press	press	NN
12350	6498	5	the	the	DT
12350	6498	6	grapes	grape	NNS
12350	6498	7	so	so	IN
12350	6498	8	the	the	DT
12350	6498	9	juice	juice	NN
12350	6498	10	comes	come	VBZ
12350	6498	11	out	out	RP
12350	6498	12	,	,	,
12350	6498	13	and	and	CC
12350	6498	14	cook	cook	VB
12350	6498	15	the	the	DT
12350	6498	16	grapes	grape	NNS
12350	6498	17	until	until	IN
12350	6498	18	they	-PRON-	PRP
12350	6498	19	are	be	VBP
12350	6498	20	rather	rather	RB
12350	6498	21	soft	soft	JJ
12350	6498	22	,	,	,
12350	6498	23	pressing	press	VBG
12350	6498	24	them	-PRON-	PRP
12350	6498	25	frequently	frequently	RB
12350	6498	26	with	with	IN
12350	6498	27	the	the	DT
12350	6498	28	masher	masher	NN
12350	6498	29	.	.	.
12350	6499	1	When	when	WRB
12350	6499	2	they	-PRON-	PRP
12350	6499	3	have	have	VBP
12350	6499	4	cooked	cook	VBN
12350	6499	5	until	until	IN
12350	6499	6	the	the	DT
12350	6499	7	skins	skin	NNS
12350	6499	8	are	be	VBP
12350	6499	9	all	all	DT
12350	6499	10	broken	break	VBN
12350	6499	11	,	,	,
12350	6499	12	pour	pour	VB
12350	6499	13	them	-PRON-	PRP
12350	6499	14	,	,	,
12350	6499	15	juice	juice	NN
12350	6499	16	and	and	CC
12350	6499	17	all	all	DT
12350	6499	18	;	;	:
12350	6499	19	in	in	IN
12350	6499	20	a	a	DT
12350	6499	21	small	small	RB
12350	6499	22	-	-	HYPH
12350	6499	23	holed	hole	VBN
12350	6499	24	colander	colander	NN
12350	6499	25	set	set	VBN
12350	6499	26	in	in	IN
12350	6499	27	a	a	DT
12350	6499	28	big	big	JJ
12350	6499	29	bowl	bowl	NN
12350	6499	30	,	,	,
12350	6499	31	and	and	CC
12350	6499	32	press	press	NN
12350	6499	33	pulp	pulp	NN
12350	6499	34	and	and	CC
12350	6499	35	juice	juice	NN
12350	6499	36	through	through	RB
12350	6499	37	,	,	,
12350	6499	38	picking	pick	VBG
12350	6499	39	out	out	RP
12350	6499	40	the	the	DT
12350	6499	41	stems	stem	NNS
12350	6499	42	as	as	IN
12350	6499	43	they	-PRON-	PRP
12350	6499	44	come	come	VBP
12350	6499	45	to	to	IN
12350	6499	46	the	the	DT
12350	6499	47	surface	surface	NN
12350	6499	48	.	.	.
12350	6500	1	When	when	WRB
12350	6500	2	pulp	pulp	NN
12350	6500	3	and	and	CC
12350	6500	4	juice	juice	NN
12350	6500	5	are	be	VBP
12350	6500	6	pressed	press	VBN
12350	6500	7	out	out	RP
12350	6500	8	,	,	,
12350	6500	9	pour	pour	VB
12350	6500	10	them	-PRON-	PRP
12350	6500	11	into	into	IN
12350	6500	12	a	a	DT
12350	6500	13	cheese	cheese	NN
12350	6500	14	-	-	HYPH
12350	6500	15	cloth	cloth	NN
12350	6500	16	bag	bag	NN
12350	6500	17	.	.	.
12350	6501	1	Hang	hang	VB
12350	6501	2	the	the	DT
12350	6501	3	bag	bag	NN
12350	6501	4	over	over	IN
12350	6501	5	the	the	DT
12350	6501	6	preserving	preserve	VBG
12350	6501	7	kettle	kettle	NN
12350	6501	8	and	and	CC
12350	6501	9	let	let	VB
12350	6501	10	the	the	DT
12350	6501	11	juice	juice	NN
12350	6501	12	drip	drip	VB
12350	6501	13	all	all	DT
12350	6501	14	night	night	NN
12350	6501	15	.	.	.
12350	6502	1	In	in	IN
12350	6502	2	the	the	DT
12350	6502	3	morning	morning	NN
12350	6502	4	put	put	VBD
12350	6502	5	the	the	DT
12350	6502	6	kettle	kettle	NN
12350	6502	7	over	over	IN
12350	6502	8	the	the	DT
12350	6502	9	fire	fire	NN
12350	6502	10	and	and	CC
12350	6502	11	let	let	VB
12350	6502	12	the	the	DT
12350	6502	13	grape	grape	NN
12350	6502	14	juice	juice	NN
12350	6502	15	boil	boil	VB
12350	6502	16	gently	gently	RB
12350	6502	17	for	for	IN
12350	6502	18	a	a	DT
12350	6502	19	half	half	JJ
12350	6502	20	hour	hour	NN
12350	6502	21	,	,	,
12350	6502	22	skimming	skim	VBG
12350	6502	23	it	-PRON-	PRP
12350	6502	24	frequently	frequently	RB
12350	6502	25	.	.	.
12350	6503	1	While	while	IN
12350	6503	2	the	the	DT
12350	6503	3	juice	juice	NN
12350	6503	4	is	be	VBZ
12350	6503	5	cooking	cook	VBG
12350	6503	6	put	put	VBD
12350	6503	7	the	the	DT
12350	6503	8	sugar	sugar	NN
12350	6503	9	in	in	IN
12350	6503	10	pans	pan	NNS
12350	6503	11	in	in	IN
12350	6503	12	a	a	DT
12350	6503	13	moderate	moderate	JJ
12350	6503	14	oven	oven	NN
12350	6503	15	and	and	CC
12350	6503	16	let	let	VB
12350	6503	17	heat	heat	NN
12350	6503	18	.	.	.
12350	6504	1	As	as	RB
12350	6504	2	soon	soon	RB
12350	6504	3	as	as	IN
12350	6504	4	the	the	DT
12350	6504	5	juice	juice	NN
12350	6504	6	is	be	VBZ
12350	6504	7	skimmed	skim	VBN
12350	6504	8	clear	clear	JJ
12350	6504	9	stir	stir	NN
12350	6504	10	in	in	IN
12350	6504	11	the	the	DT
12350	6504	12	hot	hot	JJ
12350	6504	13	sugar	sugar	NN
12350	6504	14	,	,	,
12350	6504	15	and	and	CC
12350	6504	16	as	as	RB
12350	6504	17	soon	soon	RB
12350	6504	18	as	as	IN
12350	6504	19	it	-PRON-	PRP
12350	6504	20	is	be	VBZ
12350	6504	21	dissolved	dissolve	VBN
12350	6504	22	pour	pour	VBP
12350	6504	23	the	the	DT
12350	6504	24	jelly	jelly	NN
12350	6504	25	in	in	IN
12350	6504	26	the	the	DT
12350	6504	27	glasses	glass	NNS
12350	6504	28	,	,	,
12350	6504	29	first	first	RB
12350	6504	30	standing	stand	VBG
12350	6504	31	them	-PRON-	PRP
12350	6504	32	in	in	IN
12350	6504	33	warm	warm	JJ
12350	6504	34	water	water	NN
12350	6504	35	.	.	.
12350	6505	1	Place	place	NN
12350	6505	2	glasses	glass	NNS
12350	6505	3	after	after	IN
12350	6505	4	filling	fill	VBG
12350	6505	5	them	-PRON-	PRP
12350	6505	6	in	in	IN
12350	6505	7	a	a	DT
12350	6505	8	cool	cool	RB
12350	6505	9	dry	dry	JJ
12350	6505	10	place	place	NN
12350	6505	11	till	till	IN
12350	6505	12	jelly	jelly	NNP
12350	6505	13	is	be	VBZ
12350	6505	14	well	well	RB
12350	6505	15	set	set	VBN
12350	6505	16	,	,	,
12350	6505	17	then	then	RB
12350	6505	18	pour	pour	VB
12350	6505	19	a	a	DT
12350	6505	20	film	film	NN
12350	6505	21	of	of	IN
12350	6505	22	melted	melt	VBN
12350	6505	23	paraffin	paraffin	NN
12350	6505	24	over	over	IN
12350	6505	25	the	the	DT
12350	6505	26	top	top	NN
12350	6505	27	and	and	CC
12350	6505	28	put	put	VBD
12350	6505	29	on	on	RP
12350	6505	30	the	the	DT
12350	6505	31	covers	cover	NNS
12350	6505	32	.	.	.
12350	6506	1	Label	Label	NNP
12350	6506	2	.	.	.
12350	6507	1	CRAB	CRAB	NNP
12350	6507	2	-	-	HYPH
12350	6507	3	APPLE	apple	NN
12350	6507	4	JELLY	JELLY	NNP
12350	6507	5	Take	take	VB
12350	6507	6	eight	eight	CD
12350	6507	7	quarts	quart	NNS
12350	6507	8	of	of	IN
12350	6507	9	Siberian	siberian	JJ
12350	6507	10	crab	crab	NN
12350	6507	11	-	-	HYPH
12350	6507	12	apples	apple	NNS
12350	6507	13	,	,	,
12350	6507	14	cut	cut	VBN
12350	6507	15	up	up	RP
12350	6507	16	in	in	IN
12350	6507	17	pieces	piece	NNS
12350	6507	18	,	,	,
12350	6507	19	leaving	leave	VBG
12350	6507	20	in	in	IN
12350	6507	21	the	the	DT
12350	6507	22	seeds	seed	NNS
12350	6507	23	,	,	,
12350	6507	24	and	and	CC
12350	6507	25	do	do	VBP
12350	6507	26	not	not	RB
12350	6507	27	pare	pare	VB
12350	6507	28	.	.	.
12350	6508	1	Put	put	VB
12350	6508	2	into	into	IN
12350	6508	3	a	a	DT
12350	6508	4	stone	stone	NN
12350	6508	5	jar	jar	NN
12350	6508	6	,	,	,
12350	6508	7	and	and	CC
12350	6508	8	set	set	VBD
12350	6508	9	on	on	IN
12350	6508	10	the	the	DT
12350	6508	11	back	back	NN
12350	6508	12	of	of	IN
12350	6508	13	the	the	DT
12350	6508	14	stove	stove	NN
12350	6508	15	to	to	TO
12350	6508	16	boil	boil	VB
12350	6508	17	slowly	slowly	RB
12350	6508	18	,	,	,
12350	6508	19	adding	add	VBG
12350	6508	20	four	four	CD
12350	6508	21	quarts	quart	NNS
12350	6508	22	of	of	IN
12350	6508	23	water	water	NN
12350	6508	24	.	.	.
12350	6509	1	Let	let	VB
12350	6509	2	them	-PRON-	PRP
12350	6509	3	boil	boil	VB
12350	6509	4	,	,	,
12350	6509	5	closely	closely	RB
12350	6509	6	covered	cover	VBN
12350	6509	7	all	all	DT
12350	6509	8	day	day	NN
12350	6509	9	,	,	,
12350	6509	10	then	then	RB
12350	6509	11	put	put	VBD
12350	6509	12	in	in	RP
12350	6509	13	a	a	DT
12350	6509	14	jelly	jelly	JJ
12350	6509	15	-	-	HYPH
12350	6509	16	bag	bag	NN
12350	6509	17	and	and	CC
12350	6509	18	let	let	VB
12350	6509	19	them	-PRON-	PRP
12350	6509	20	drip	drip	VB
12350	6509	21	all	all	DT
12350	6509	22	night	night	NN
12350	6509	23	.	.	.
12350	6510	1	Boil	Boil	NNP
12350	6510	2	a	a	DT
12350	6510	3	pint	pint	NN
12350	6510	4	of	of	IN
12350	6510	5	juice	juice	NN
12350	6510	6	at	at	IN
12350	6510	7	a	a	DT
12350	6510	8	time	time	NN
12350	6510	9	,	,	,
12350	6510	10	with	with	IN
12350	6510	11	a	a	DT
12350	6510	12	pound	pound	NN
12350	6510	13	of	of	IN
12350	6510	14	sugar	sugar	NN
12350	6510	15	to	to	IN
12350	6510	16	every	every	DT
12350	6510	17	pint	pint	NN
12350	6510	18	of	of	IN
12350	6510	19	juice	juice	NN
12350	6510	20	.	.	.
12350	6511	1	Boil	Boil	NNP
12350	6511	2	five	five	CD
12350	6511	3	minutes	minute	NNS
12350	6511	4	steadily	steadily	RB
12350	6511	5	,	,	,
12350	6511	6	each	each	DT
12350	6511	7	pint	pint	NN
12350	6511	8	exactly	exactly	RB
12350	6511	9	five	five	CD
12350	6511	10	minutes	minute	NNS
12350	6511	11	.	.	.
12350	6512	1	Now	now	RB
12350	6512	2	weigh	weigh	VB
12350	6512	3	another	another	DT
12350	6512	4	pound	pound	NN
12350	6512	5	of	of	IN
12350	6512	6	sugar	sugar	NN
12350	6512	7	and	and	CC
12350	6512	8	measure	measure	VB
12350	6512	9	another	another	DT
12350	6512	10	pint	pint	NN
12350	6512	11	of	of	IN
12350	6512	12	juice	juice	NN
12350	6512	13	.	.	.
12350	6513	1	Keep	keep	VB
12350	6513	2	on	on	RP
12350	6513	3	in	in	IN
12350	6513	4	this	this	DT
12350	6513	5	way	way	NN
12350	6513	6	and	and	CC
12350	6513	7	you	-PRON-	PRP
12350	6513	8	will	will	MD
12350	6513	9	be	be	VB
12350	6513	10	through	through	RB
12350	6513	11	before	before	IN
12350	6513	12	you	-PRON-	PRP
12350	6513	13	realize	realize	VBP
12350	6513	14	it	-PRON-	PRP
12350	6513	15	.	.	.
12350	6514	1	There	there	EX
12350	6514	2	is	be	VBZ
12350	6514	3	no	no	DT
12350	6514	4	finer	fine	JJR
12350	6514	5	or	or	CC
12350	6514	6	firmer	firm	JJR
12350	6514	7	jelly	jelly	RB
12350	6514	8	than	than	IN
12350	6514	9	this	this	DT
12350	6514	10	.	.	.
12350	6515	1	It	-PRON-	PRP
12350	6515	2	should	should	MD
12350	6515	3	be	be	VB
12350	6515	4	a	a	DT
12350	6515	5	bright	bright	JJ
12350	6515	6	amber	amber	NN
12350	6515	7	in	in	IN
12350	6515	8	color	color	NN
12350	6515	9	,	,	,
12350	6515	10	and	and	CC
12350	6515	11	of	of	IN
12350	6515	12	fine	fine	JJ
12350	6515	13	flavor	flavor	NN
12350	6515	14	.	.	.
12350	6516	1	You	-PRON-	PRP
12350	6516	2	may	may	MD
12350	6516	3	press	press	VB
12350	6516	4	the	the	DT
12350	6516	5	pulp	pulp	NN
12350	6516	6	that	that	WDT
12350	6516	7	remains	remain	VBZ
12350	6516	8	in	in	IN
12350	6516	9	the	the	DT
12350	6516	10	jelly	jelly	NN
12350	6516	11	-	-	HYPH
12350	6516	12	bag	bag	NN
12350	6516	13	through	through	IN
12350	6516	14	a	a	DT
12350	6516	15	coarse	coarse	JJ
12350	6516	16	strainer	strainer	NN
12350	6516	17	,	,	,
12350	6516	18	add	add	VB
12350	6516	19	the	the	DT
12350	6516	20	juice	juice	NN
12350	6516	21	of	of	IN
12350	6516	22	two	two	CD
12350	6516	23	lemons	lemon	NNS
12350	6516	24	and	and	CC
12350	6516	25	as	as	IN
12350	6516	26	much	much	JJ
12350	6516	27	sugar	sugar	NN
12350	6516	28	as	as	IN
12350	6516	29	you	-PRON-	PRP
12350	6516	30	have	have	VBP
12350	6516	31	pulp	pulp	NN
12350	6516	32	,	,	,
12350	6516	33	and	and	CC
12350	6516	34	cook	cook	VB
12350	6516	35	to	to	IN
12350	6516	36	a	a	DT
12350	6516	37	jam	jam	NN
12350	6516	38	.	.	.
12350	6517	1	APPLE	APPLE	NNP
12350	6517	2	JELLY	JELLY	NNP
12350	6517	3	Take	take	VBP
12350	6517	4	sour	sour	JJ
12350	6517	5	,	,	,
12350	6517	6	juicy	juicy	JJ
12350	6517	7	apples	apple	NNS
12350	6517	8	,	,	,
12350	6517	9	not	not	RB
12350	6517	10	too	too	RB
12350	6517	11	ripe	ripe	JJ
12350	6517	12	,	,	,
12350	6517	13	cut	cut	VBN
12350	6517	14	up	up	RP
12350	6517	15	in	in	IN
12350	6517	16	pieces	piece	NNS
12350	6517	17	,	,	,
12350	6517	18	leave	leave	VB
12350	6517	19	the	the	DT
12350	6517	20	skins	skin	NNS
12350	6517	21	on	on	IN
12350	6517	22	and	and	CC
12350	6517	23	boil	boil	VB
12350	6517	24	the	the	DT
12350	6517	25	seeds	seed	NNS
12350	6517	26	also	also	RB
12350	6517	27	.	.	.
12350	6518	1	Put	put	VB
12350	6518	2	on	on	RP
12350	6518	3	enough	enough	JJ
12350	6518	4	water	water	NN
12350	6518	5	to	to	TO
12350	6518	6	just	just	RB
12350	6518	7	cover	cover	VB
12350	6518	8	,	,	,
12350	6518	9	boil	boil	VB
12350	6518	10	on	on	IN
12350	6518	11	the	the	DT
12350	6518	12	back	back	NN
12350	6518	13	of	of	IN
12350	6518	14	the	the	DT
12350	6518	15	stove	stove	NN
12350	6518	16	,	,	,
12350	6518	17	closely	closely	RB
12350	6518	18	covered	cover	VBN
12350	6518	19	,	,	,
12350	6518	20	all	all	DT
12350	6518	21	day	day	NN
12350	6518	22	.	.	.
12350	6519	1	Then	then	RB
12350	6519	2	put	put	VBN
12350	6519	3	in	in	RP
12350	6519	4	jelly	jelly	NNP
12350	6519	5	-	-	HYPH
12350	6519	6	bag	bag	NN
12350	6519	7	of	of	IN
12350	6519	8	double	double	JJ
12350	6519	9	cheese	cheese	NN
12350	6519	10	-	-	HYPH
12350	6519	11	cloth	cloth	NN
12350	6519	12	to	to	TO
12350	6519	13	drip	drip	VB
12350	6519	14	all	all	DT
12350	6519	15	night	night	NN
12350	6519	16	.	.	.
12350	6520	1	Next	next	JJ
12350	6520	2	morning	morning	NN
12350	6520	3	measure	measure	NN
12350	6520	4	the	the	DT
12350	6520	5	juice	juice	NN
12350	6520	6	.	.	.
12350	6521	1	Allow	allow	VB
12350	6521	2	a	a	DT
12350	6521	3	wineglass	wineglass	NN
12350	6521	4	of	of	IN
12350	6521	5	white	white	JJ
12350	6521	6	wine	wine	NN
12350	6521	7	and	and	CC
12350	6521	8	juice	juice	NN
12350	6521	9	of	of	IN
12350	6521	10	one	one	CD
12350	6521	11	lemon	lemon	NN
12350	6521	12	to	to	IN
12350	6521	13	every	every	DT
12350	6521	14	three	three	CD
12350	6521	15	pints	pint	NNS
12350	6521	16	of	of	IN
12350	6521	17	juice	juice	NN
12350	6521	18	.	.	.
12350	6522	1	Then	then	RB
12350	6522	2	boil	boil	VB
12350	6522	3	a	a	DT
12350	6522	4	pint	pint	NN
12350	6522	5	at	at	IN
12350	6522	6	a	a	DT
12350	6522	7	time	time	NN
12350	6522	8	,	,	,
12350	6522	9	with	with	IN
12350	6522	10	a	a	DT
12350	6522	11	pound	pound	NN
12350	6522	12	of	of	IN
12350	6522	13	sugar	sugar	NN
12350	6522	14	to	to	IN
12350	6522	15	every	every	DT
12350	6522	16	pint	pint	NN
12350	6522	17	.	.	.
12350	6523	1	NEAPOLITAN	neapolitan	NN
12350	6523	2	JELLY	JELLY	NNS
12350	6523	3	Take	take	VBP
12350	6523	4	equal	equal	JJ
12350	6523	5	quantities	quantity	NNS
12350	6523	6	of	of	IN
12350	6523	7	fully	fully	RB
12350	6523	8	ripe	ripe	JJ
12350	6523	9	strawberries	strawberry	NNS
12350	6523	10	,	,	,
12350	6523	11	raspberries	raspberry	NNS
12350	6523	12	,	,	,
12350	6523	13	currants	currant	NNS
12350	6523	14	and	and	CC
12350	6523	15	red	red	JJ
12350	6523	16	cherries	cherry	NNS
12350	6523	17	.	.	.
12350	6524	1	The	the	DT
12350	6524	2	cherries	cherry	NNS
12350	6524	3	must	must	MD
12350	6524	4	be	be	VB
12350	6524	5	stoned	stone	VBN
12350	6524	6	,	,	,
12350	6524	7	taking	take	VBG
12350	6524	8	care	care	NN
12350	6524	9	to	to	TO
12350	6524	10	preserve	preserve	VB
12350	6524	11	the	the	DT
12350	6524	12	juice	juice	NN
12350	6524	13	and	and	CC
12350	6524	14	add	add	VB
12350	6524	15	to	to	IN
12350	6524	16	rest	rest	NN
12350	6524	17	of	of	IN
12350	6524	18	juice	juice	NN
12350	6524	19	.	.	.
12350	6525	1	Mix	mix	VB
12350	6525	2	and	and	CC
12350	6525	3	press	press	VB
12350	6525	4	through	through	IN
12350	6525	5	a	a	DT
12350	6525	6	jelly	jelly	NN
12350	6525	7	-	-	HYPH
12350	6525	8	press	press	NN
12350	6525	9	or	or	CC
12350	6525	10	bag	bag	NN
12350	6525	11	.	.	.
12350	6526	1	Measure	measure	VB
12350	6526	2	the	the	DT
12350	6526	3	juice	juice	NN
12350	6526	4	,	,	,
12350	6526	5	boil	boil	VB
12350	6526	6	a	a	DT
12350	6526	7	pint	pint	NN
12350	6526	8	at	at	IN
12350	6526	9	a	a	DT
12350	6526	10	time	time	NN
12350	6526	11	,	,	,
12350	6526	12	and	and	CC
12350	6526	13	to	to	IN
12350	6526	14	every	every	DT
12350	6526	15	pint	pint	NN
12350	6526	16	allow	allow	VB
12350	6526	17	a	a	DT
12350	6526	18	pound	pound	NN
12350	6526	19	of	of	IN
12350	6526	20	sugar	sugar	NN
12350	6526	21	and	and	CC
12350	6526	22	proceed	proceed	VB
12350	6526	23	as	as	IN
12350	6526	24	with	with	IN
12350	6526	25	other	other	JJ
12350	6526	26	fruit	fruit	NN
12350	6526	27	jellies	jelly	NNS
12350	6526	28	.	.	.
12350	6527	1	QUINCE	QUINCE	NNP
12350	6527	2	JELLY	JELLY	NNP
12350	6527	3	Prepare	prepare	VB
12350	6527	4	the	the	DT
12350	6527	5	fruit	fruit	NN
12350	6527	6	and	and	CC
12350	6527	7	cook	cook	NN
12350	6527	8	peels	peel	NNS
12350	6527	9	and	and	CC
12350	6527	10	cores	core	NNS
12350	6527	11	as	as	IN
12350	6527	12	directed	direct	VBN
12350	6527	13	for	for	IN
12350	6527	14	preserving	preserve	VBG
12350	6527	15	.	.	.
12350	6528	1	Cut	cut	VB
12350	6528	2	the	the	DT
12350	6528	3	quinces	quince	NNS
12350	6528	4	in	in	IN
12350	6528	5	small	small	JJ
12350	6528	6	pieces	piece	NNS
12350	6528	7	and	and	CC
12350	6528	8	let	let	VB
12350	6528	9	them	-PRON-	PRP
12350	6528	10	boil	boil	VB
12350	6528	11	in	in	IN
12350	6528	12	the	the	DT
12350	6528	13	strained	strained	JJ
12350	6528	14	water	water	NN
12350	6528	15	for	for	IN
12350	6528	16	one	one	CD
12350	6528	17	hour	hour	NN
12350	6528	18	with	with	IN
12350	6528	19	kettle	kettle	NN
12350	6528	20	uncovered	uncovered	JJ
12350	6528	21	.	.	.
12350	6529	1	When	when	WRB
12350	6529	2	cooked	cook	VBN
12350	6529	3	the	the	DT
12350	6529	4	desired	desire	VBN
12350	6529	5	length	length	NN
12350	6529	6	of	of	IN
12350	6529	7	time	time	NN
12350	6529	8	,	,	,
12350	6529	9	pour	pour	VB
12350	6529	10	the	the	DT
12350	6529	11	whole	whole	NN
12350	6529	12	into	into	IN
12350	6529	13	a	a	DT
12350	6529	14	jelly	jelly	JJ
12350	6529	15	-	-	HYPH
12350	6529	16	bag	bag	NN
12350	6529	17	of	of	IN
12350	6529	18	white	white	JJ
12350	6529	19	flannel	flannel	NN
12350	6529	20	or	or	CC
12350	6529	21	double	double	JJ
12350	6529	22	cheese	cheese	NN
12350	6529	23	-	-	HYPH
12350	6529	24	cloth	cloth	NN
12350	6529	25	;	;	:
12350	6529	26	hang	hang	VB
12350	6529	27	over	over	RP
12350	6529	28	a	a	DT
12350	6529	29	big	big	JJ
12350	6529	30	bowl	bowl	NN
12350	6529	31	or	or	CC
12350	6529	32	jar	jar	NN
12350	6529	33	and	and	CC
12350	6529	34	let	let	VB
12350	6529	35	the	the	DT
12350	6529	36	liquor	liquor	NN
12350	6529	37	all	all	DT
12350	6529	38	drain	drain	VB
12350	6529	39	through	through	IN
12350	6529	40	.	.	.
12350	6530	1	This	this	DT
12350	6530	2	will	will	MD
12350	6530	3	take	take	VB
12350	6530	4	several	several	JJ
12350	6530	5	hours	hour	NNS
12350	6530	6	.	.	.
12350	6531	1	When	when	WRB
12350	6531	2	all	all	PDT
12350	6531	3	the	the	DT
12350	6531	4	liquor	liquor	NN
12350	6531	5	is	be	VBZ
12350	6531	6	drained	drain	VBN
12350	6531	7	,	,	,
12350	6531	8	measure	measure	VB
12350	6531	9	it	-PRON-	PRP
12350	6531	10	and	and	CC
12350	6531	11	return	return	VB
12350	6531	12	to	to	IN
12350	6531	13	the	the	DT
12350	6531	14	kettle	kettle	NN
12350	6531	15	.	.	.
12350	6532	1	To	to	IN
12350	6532	2	each	each	DT
12350	6532	3	pint	pint	NN
12350	6532	4	of	of	IN
12350	6532	5	liquor	liquor	NN
12350	6532	6	weigh	weigh	VBP
12350	6532	7	a	a	DT
12350	6532	8	pound	pound	NN
12350	6532	9	of	of	IN
12350	6532	10	sugar	sugar	NN
12350	6532	11	.	.	.
12350	6533	1	While	while	IN
12350	6533	2	the	the	DT
12350	6533	3	liquor	liquor	NN
12350	6533	4	is	be	VBZ
12350	6533	5	heating	heat	VBG
12350	6533	6	put	put	VBN
12350	6533	7	the	the	DT
12350	6533	8	sugar	sugar	NN
12350	6533	9	in	in	IN
12350	6533	10	the	the	DT
12350	6533	11	oven	oven	NN
12350	6533	12	,	,	,
12350	6533	13	then	then	RB
12350	6533	14	add	add	VB
12350	6533	15	to	to	IN
12350	6533	16	the	the	DT
12350	6533	17	boiling	boil	VBG
12350	6533	18	hot	hot	JJ
12350	6533	19	liquor	liquor	NN
12350	6533	20	and	and	CC
12350	6533	21	stir	stir	VB
12350	6533	22	it	-PRON-	PRP
12350	6533	23	until	until	IN
12350	6533	24	sugar	sugar	NN
12350	6533	25	is	be	VBZ
12350	6533	26	melted	melt	VBN
12350	6533	27	.	.	.
12350	6534	1	When	when	WRB
12350	6534	2	the	the	DT
12350	6534	3	whole	whole	NN
12350	6534	4	is	be	VBZ
12350	6534	5	thick	thick	JJ
12350	6534	6	,	,	,
12350	6534	7	and	and	CC
12350	6534	8	drops	drop	NNS
12350	6534	9	from	from	IN
12350	6534	10	the	the	DT
12350	6534	11	spoon	spoon	NN
12350	6534	12	like	like	IN
12350	6534	13	jelly	jelly	NNP
12350	6534	14	,	,	,
12350	6534	15	pour	pour	VB
12350	6534	16	it	-PRON-	PRP
12350	6534	17	through	through	IN
12350	6534	18	a	a	DT
12350	6534	19	strainer	strainer	NN
12350	6534	20	into	into	IN
12350	6534	21	the	the	DT
12350	6534	22	jelly	jelly	JJ
12350	6534	23	glasses	glass	NNS
12350	6534	24	;	;	:
12350	6534	25	and	and	CC
12350	6534	26	when	when	WRB
12350	6534	27	the	the	DT
12350	6534	28	jelly	jelly	NN
12350	6534	29	is	be	VBZ
12350	6534	30	cool	cool	JJ
12350	6534	31	,	,	,
12350	6534	32	put	put	VBN
12350	6534	33	on	on	IN
12350	6534	34	the	the	DT
12350	6534	35	covers	cover	NNS
12350	6534	36	--	--	:
12350	6534	37	first	first	RB
12350	6534	38	pouring	pour	VBG
12350	6534	39	a	a	DT
12350	6534	40	film	film	NN
12350	6534	41	of	of	IN
12350	6534	42	melted	melt	VBN
12350	6534	43	paraffin	paraffin	NN
12350	6534	44	over	over	IN
12350	6534	45	the	the	DT
12350	6534	46	surface	surface	NN
12350	6534	47	.	.	.
12350	6535	1	A	a	DT
12350	6535	2	WINTER	WINTER	NNP
12350	6535	3	JELLY	JELLY	NNP
12350	6535	4	One	one	CD
12350	6535	5	-	-	HYPH
12350	6535	6	half	half	NN
12350	6535	7	peck	peck	NN
12350	6535	8	of	of	IN
12350	6535	9	tart	tart	JJ
12350	6535	10	apples	apple	NNS
12350	6535	11	,	,	,
12350	6535	12	one	one	CD
12350	6535	13	quart	quart	NN
12350	6535	14	of	of	IN
12350	6535	15	cranberries	cranberry	NNS
12350	6535	16	.	.	.
12350	6536	1	Cover	cover	VB
12350	6536	2	with	with	IN
12350	6536	3	cold	cold	JJ
12350	6536	4	water	water	NN
12350	6536	5	and	and	CC
12350	6536	6	cook	cook	VB
12350	6536	7	an	an	DT
12350	6536	8	hour	hour	NN
12350	6536	9	.	.	.
12350	6537	1	Strain	strain	VB
12350	6537	2	through	through	IN
12350	6537	3	a	a	DT
12350	6537	4	jelly	jelly	JJ
12350	6537	5	-	-	HYPH
12350	6537	6	bag	bag	NN
12350	6537	7	without	without	IN
12350	6537	8	squeezing	squeeze	VBG
12350	6537	9	.	.	.
12350	6538	1	There	there	EX
12350	6538	2	should	should	MD
12350	6538	3	be	be	VB
12350	6538	4	about	about	RB
12350	6538	5	three	three	CD
12350	6538	6	pints	pint	NNS
12350	6538	7	of	of	IN
12350	6538	8	juice	juice	NN
12350	6538	9	.	.	.
12350	6539	1	Use	use	VB
12350	6539	2	a	a	DT
12350	6539	3	bowl	bowl	NN
12350	6539	4	of	of	IN
12350	6539	5	sugar	sugar	NN
12350	6539	6	for	for	IN
12350	6539	7	each	each	DT
12350	6539	8	bowl	bowl	NN
12350	6539	9	of	of	IN
12350	6539	10	juice	juice	NN
12350	6539	11	.	.	.
12350	6540	1	When	when	WRB
12350	6540	2	the	the	DT
12350	6540	3	juice	juice	NN
12350	6540	4	is	be	VBZ
12350	6540	5	boiling	boil	VBG
12350	6540	6	add	add	VB
12350	6540	7	sugar	sugar	NN
12350	6540	8	which	which	WDT
12350	6540	9	has	have	VBZ
12350	6540	10	been	be	VBN
12350	6540	11	heated	heat	VBN
12350	6540	12	in	in	IN
12350	6540	13	oven	oven	NN
12350	6540	14	and	and	CC
12350	6540	15	boil	boil	VB
12350	6540	16	twenty	twenty	CD
12350	6540	17	minutes	minute	NNS
12350	6540	18	.	.	.
12350	6541	1	Skim	Skim	NNP
12350	6541	2	and	and	CC
12350	6541	3	pour	pour	VB
12350	6541	4	into	into	IN
12350	6541	5	glasses	glass	NNS
12350	6541	6	.	.	.
12350	6542	1	Will	Will	MD
12350	6542	2	fill	fill	VB
12350	6542	3	about	about	RB
12350	6542	4	seven	seven	CD
12350	6542	5	.	.	.
12350	6543	1	CRANBERRY	cranberry	NN
12350	6543	2	JELLY	JELLY	NNP
12350	6543	3	Wash	Wash	NNP
12350	6543	4	and	and	CC
12350	6543	5	pick	pick	VB
12350	6543	6	ripe	ripe	JJ
12350	6543	7	cranberries	cranberry	NNS
12350	6543	8	and	and	CC
12350	6543	9	set	set	VBN
12350	6543	10	on	on	RP
12350	6543	11	to	to	TO
12350	6543	12	boil	boil	VB
12350	6543	13	in	in	IN
12350	6543	14	a	a	DT
12350	6543	15	porcelain	porcelain	NN
12350	6543	16	-	-	HYPH
12350	6543	17	lined	line	VBN
12350	6543	18	kettle	kettle	NN
12350	6543	19	closely	closely	RB
12350	6543	20	covered	cover	VBN
12350	6543	21	.	.	.
12350	6544	1	When	when	WRB
12350	6544	2	soft	soft	JJ
12350	6544	3	strain	strain	NN
12350	6544	4	the	the	DT
12350	6544	5	pulp	pulp	NN
12350	6544	6	through	through	IN
12350	6544	7	a	a	DT
12350	6544	8	fine	fine	JJ
12350	6544	9	wire	wire	NN
12350	6544	10	sieve	sieve	NN
12350	6544	11	.	.	.
12350	6545	1	Measure	measure	VB
12350	6545	2	the	the	DT
12350	6545	3	juice	juice	NN
12350	6545	4	and	and	CC
12350	6545	5	add	add	VB
12350	6545	6	an	an	DT
12350	6545	7	equal	equal	JJ
12350	6545	8	quantity	quantity	NN
12350	6545	9	of	of	IN
12350	6545	10	sugar	sugar	NN
12350	6545	11	.	.	.
12350	6546	1	Set	set	VB
12350	6546	2	it	-PRON-	PRP
12350	6546	3	on	on	RP
12350	6546	4	to	to	TO
12350	6546	5	boil	boil	VB
12350	6546	6	again	again	RB
12350	6546	7	and	and	CC
12350	6546	8	let	let	VB
12350	6546	9	it	-PRON-	PRP
12350	6546	10	boil	boil	VB
12350	6546	11	very	very	RB
12350	6546	12	fast	fast	RB
12350	6546	13	for	for	IN
12350	6546	14	about	about	RB
12350	6546	15	ten	ten	CD
12350	6546	16	minutes	minute	NNS
12350	6546	17	--	--	:
12350	6546	18	but	but	CC
12350	6546	19	it	-PRON-	PRP
12350	6546	20	must	must	MD
12350	6546	21	boil	boil	VB
12350	6546	22	steadily	steadily	RB
12350	6546	23	all	all	PDT
12350	6546	24	the	the	DT
12350	6546	25	time	time	NN
12350	6546	26	.	.	.
12350	6547	1	Wet	wet	VB
12350	6547	2	a	a	DT
12350	6547	3	mold	mold	NN
12350	6547	4	with	with	IN
12350	6547	5	cold	cold	JJ
12350	6547	6	water	water	NN
12350	6547	7	,	,	,
12350	6547	8	turn	turn	VB
12350	6547	9	the	the	DT
12350	6547	10	jelly	jelly	NN
12350	6547	11	into	into	IN
12350	6547	12	it	-PRON-	PRP
12350	6547	13	and	and	CC
12350	6547	14	set	set	VBD
12350	6547	15	it	-PRON-	PRP
12350	6547	16	away	away	RB
12350	6547	17	to	to	IN
12350	6547	18	cool	cool	JJ
12350	6547	19	,	,	,
12350	6547	20	when	when	WRB
12350	6547	21	firm	firm	NN
12350	6547	22	turn	turn	VBP
12350	6547	23	it	-PRON-	PRP
12350	6547	24	into	into	IN
12350	6547	25	a	a	DT
12350	6547	26	glass	glass	NN
12350	6547	27	salver	salver	NN
12350	6547	28	.	.	.
12350	6548	1	*	*	NFP
12350	6548	2	PRESERVED	preserve	VBD
12350	6548	3	FRUIT	FRUIT	NNP
12350	6548	4	*	*	NFP
12350	6548	5	PRESERVED	preserve	VBD
12350	6548	6	FIGS	fig	NNS
12350	6548	7	Lay	Lay	NNP
12350	6548	8	fresh	fresh	JJ
12350	6548	9	figs	fig	NNS
12350	6548	10	in	in	IN
12350	6548	11	water	water	NN
12350	6548	12	overnight	overnight	RB
12350	6548	13	.	.	.
12350	6549	1	Then	then	RB
12350	6549	2	simmer	simmer	NNP
12350	6549	3	in	in	IN
12350	6549	4	water	water	NN
12350	6549	5	enough	enough	RB
12350	6549	6	to	to	TO
12350	6549	7	cover	cover	VB
12350	6549	8	them	-PRON-	PRP
12350	6549	9	until	until	IN
12350	6549	10	tender	tender	NN
12350	6549	11	,	,	,
12350	6549	12	and	and	CC
12350	6549	13	spread	spread	VBD
12350	6549	14	upon	upon	IN
12350	6549	15	dishes	dish	NNS
12350	6549	16	to	to	TO
12350	6549	17	cool	cool	VB
12350	6549	18	.	.	.
12350	6550	1	Make	make	VB
12350	6550	2	a	a	DT
12350	6550	3	syrup	syrup	NN
12350	6550	4	of	of	IN
12350	6550	5	a	a	DT
12350	6550	6	pound	pound	NN
12350	6550	7	of	of	IN
12350	6550	8	sugar	sugar	NN
12350	6550	9	to	to	IN
12350	6550	10	every	every	DT
12350	6550	11	pound	pound	NN
12350	6550	12	of	of	IN
12350	6550	13	fruit	fruit	NN
12350	6550	14	.	.	.
12350	6551	1	Allow	allow	VB
12350	6551	2	a	a	DT
12350	6551	3	small	small	JJ
12350	6551	4	teacup	teacup	NN
12350	6551	5	of	of	IN
12350	6551	6	water	water	NN
12350	6551	7	to	to	IN
12350	6551	8	a	a	DT
12350	6551	9	pound	pound	NN
12350	6551	10	of	of	IN
12350	6551	11	sugar	sugar	NN
12350	6551	12	.	.	.
12350	6552	1	Boil	Boil	NNP
12350	6552	2	until	until	IN
12350	6552	3	a	a	DT
12350	6552	4	very	very	RB
12350	6552	5	clear	clear	JJ
12350	6552	6	syrup	syrup	NN
12350	6552	7	;	;	:
12350	6552	8	remove	remove	VB
12350	6552	9	every	every	DT
12350	6552	10	particle	particle	NN
12350	6552	11	of	of	IN
12350	6552	12	scum	scum	NN
12350	6552	13	;	;	,
12350	6552	14	put	put	VBN
12350	6552	15	in	in	IN
12350	6552	16	the	the	DT
12350	6552	17	figs	fig	NNS
12350	6552	18	and	and	CC
12350	6552	19	boil	boil	VB
12350	6552	20	slowly	slowly	RB
12350	6552	21	for	for	IN
12350	6552	22	ten	ten	CD
12350	6552	23	minutes	minute	NNS
12350	6552	24	.	.	.
12350	6553	1	Take	take	VB
12350	6553	2	them	-PRON-	PRP
12350	6553	3	out	out	RP
12350	6553	4	and	and	CC
12350	6553	5	spread	spread	VB
12350	6553	6	upon	upon	IN
12350	6553	7	dishes	dish	NNS
12350	6553	8	,	,	,
12350	6553	9	and	and	CC
12350	6553	10	set	set	VBD
12350	6553	11	them	-PRON-	PRP
12350	6553	12	in	in	IN
12350	6553	13	the	the	DT
12350	6553	14	hot	hot	JJ
12350	6553	15	sun	sun	NN
12350	6553	16	.	.	.
12350	6554	1	Add	add	VB
12350	6554	2	the	the	DT
12350	6554	3	juice	juice	NN
12350	6554	4	of	of	IN
12350	6554	5	as	as	RB
12350	6554	6	many	many	JJ
12350	6554	7	lemons	lemon	NNS
12350	6554	8	as	as	IN
12350	6554	9	you	-PRON-	PRP
12350	6554	10	have	have	VBP
12350	6554	11	pounds	pound	NNS
12350	6554	12	of	of	IN
12350	6554	13	sugar	sugar	NN
12350	6554	14	,	,	,
12350	6554	15	and	and	CC
12350	6554	16	a	a	DT
12350	6554	17	few	few	JJ
12350	6554	18	small	small	JJ
12350	6554	19	pieces	piece	NNS
12350	6554	20	of	of	IN
12350	6554	21	ginger	ginger	NN
12350	6554	22	.	.	.
12350	6555	1	Boil	boil	VB
12350	6555	2	this	this	DT
12350	6555	3	syrup	syrup	NN
12350	6555	4	until	until	IN
12350	6555	5	thick	thick	JJ
12350	6555	6	.	.	.
12350	6556	1	Boil	boil	VB
12350	6556	2	the	the	DT
12350	6556	3	figs	fig	NNS
12350	6556	4	in	in	IN
12350	6556	5	this	this	DT
12350	6556	6	syrup	syrup	NN
12350	6556	7	for	for	IN
12350	6556	8	fifteen	fifteen	CD
12350	6556	9	minutes	minute	NNS
12350	6556	10	longer	long	RBR
12350	6556	11	.	.	.
12350	6557	1	Then	then	RB
12350	6557	2	fill	fill	VB
12350	6557	3	in	in	IN
12350	6557	4	glass	glass	NN
12350	6557	5	jars	jar	NNS
12350	6557	6	three	three	CD
12350	6557	7	-	-	HYPH
12350	6557	8	quarters	quarter	NNS
12350	6557	9	full	full	JJ
12350	6557	10	,	,	,
12350	6557	11	fill	fill	VB
12350	6557	12	up	up	RP
12350	6557	13	with	with	IN
12350	6557	14	boiling	boiling	NN
12350	6557	15	syrup	syrup	NN
12350	6557	16	and	and	CC
12350	6557	17	cover	cover	NN
12350	6557	18	.	.	.
12350	6558	1	When	when	WRB
12350	6558	2	cold	cold	JJ
12350	6558	3	,	,	,
12350	6558	4	screw	screw	JJ
12350	6558	5	air	air	NN
12350	6558	6	-	-	HYPH
12350	6558	7	tight	tight	JJ
12350	6558	8	or	or	CC
12350	6558	9	seal	seal	NN
12350	6558	10	.	.	.
12350	6559	1	PRESERVED	PRESERVED	NNP
12350	6559	2	CHERRIES	CHERRIES	NNP
12350	6559	3	The	the	DT
12350	6559	4	sour	sour	JJ
12350	6559	5	red	red	JJ
12350	6559	6	cherries	cherry	NNS
12350	6559	7	,	,	,
12350	6559	8	or	or	CC
12350	6559	9	"	"	``
12350	6559	10	Morellas	morella	NNS
12350	6559	11	,	,	,
12350	6559	12	"	"	''
12350	6559	13	are	be	VBP
12350	6559	14	the	the	DT
12350	6559	15	best	good	JJS
12350	6559	16	for	for	IN
12350	6559	17	preserves	preserve	NNS
12350	6559	18	.	.	.
12350	6560	1	Never	never	RB
12350	6560	2	use	use	VB
12350	6560	3	sweet	sweet	JJ
12350	6560	4	ones	one	NNS
12350	6560	5	for	for	IN
12350	6560	6	this	this	DT
12350	6560	7	purpose	purpose	NN
12350	6560	8	.	.	.
12350	6561	1	Stone	stone	VB
12350	6561	2	them	-PRON-	PRP
12350	6561	3	,	,	,
12350	6561	4	preserving	preserve	VBG
12350	6561	5	every	every	DT
12350	6561	6	drop	drop	NN
12350	6561	7	of	of	IN
12350	6561	8	juice	juice	NN
12350	6561	9	,	,	,
12350	6561	10	then	then	RB
12350	6561	11	weigh	weigh	VB
12350	6561	12	the	the	DT
12350	6561	13	cherries	cherry	NNS
12350	6561	14	,	,	,
12350	6561	15	and	and	CC
12350	6561	16	for	for	IN
12350	6561	17	every	every	DT
12350	6561	18	pound	pound	NN
12350	6561	19	take	take	VB
12350	6561	20	three	three	CD
12350	6561	21	-	-	HYPH
12350	6561	22	quarters	quarter	NNS
12350	6561	23	of	of	IN
12350	6561	24	a	a	DT
12350	6561	25	pound	pound	NN
12350	6561	26	of	of	IN
12350	6561	27	sugar	sugar	NN
12350	6561	28	.	.	.
12350	6562	1	Set	set	VB
12350	6562	2	the	the	DT
12350	6562	3	sugar	sugar	NN
12350	6562	4	and	and	CC
12350	6562	5	juice	juice	NN
12350	6562	6	of	of	IN
12350	6562	7	the	the	DT
12350	6562	8	cherries	cherry	NNS
12350	6562	9	on	on	IN
12350	6562	10	to	to	TO
12350	6562	11	boil	boil	VB
12350	6562	12	,	,	,
12350	6562	13	also	also	RB
12350	6562	14	a	a	DT
12350	6562	15	handful	handful	NN
12350	6562	16	of	of	IN
12350	6562	17	the	the	DT
12350	6562	18	cherry	cherry	NN
12350	6562	19	stones	stone	NNS
12350	6562	20	pounded	pound	VBD
12350	6562	21	and	and	CC
12350	6562	22	tied	tie	VBN
12350	6562	23	in	in	IN
12350	6562	24	a	a	DT
12350	6562	25	thin	thin	JJ
12350	6562	26	muslin	muslin	NN
12350	6562	27	bag	bag	NN
12350	6562	28	.	.	.
12350	6563	1	Let	let	VB
12350	6563	2	this	this	DT
12350	6563	3	boil	boil	VB
12350	6563	4	about	about	IN
12350	6563	5	fifteen	fifteen	CD
12350	6563	6	minutes	minute	NNS
12350	6563	7	.	.	.
12350	6564	1	Skim	Skim	NNP
12350	6564	2	off	off	IN
12350	6564	3	the	the	DT
12350	6564	4	scum	scum	NN
12350	6564	5	that	that	WDT
12350	6564	6	rises	rise	VBZ
12350	6564	7	.	.	.
12350	6565	1	Now	now	RB
12350	6565	2	put	put	VBN
12350	6565	3	in	in	IN
12350	6565	4	the	the	DT
12350	6565	5	cherries	cherry	NNS
12350	6565	6	,	,	,
12350	6565	7	and	and	CC
12350	6565	8	boil	boil	VB
12350	6565	9	until	until	IN
12350	6565	10	the	the	DT
12350	6565	11	syrup	syrup	NN
12350	6565	12	begins	begin	VBZ
12350	6565	13	to	to	TO
12350	6565	14	thicken	thicken	VB
12350	6565	15	like	like	IN
12350	6565	16	jelly	jelly	NNP
12350	6565	17	.	.	.
12350	6566	1	Remove	remove	VB
12350	6566	2	from	from	IN
12350	6566	3	the	the	DT
12350	6566	4	fire	fire	NN
12350	6566	5	,	,	,
12350	6566	6	fill	fill	VB
12350	6566	7	in	in	IN
12350	6566	8	pint	pint	NN
12350	6566	9	jars	jar	NNS
12350	6566	10	,	,	,
12350	6566	11	and	and	CC
12350	6566	12	when	when	WRB
12350	6566	13	cold	cold	JJ
12350	6566	14	,	,	,
12350	6566	15	cover	cover	VBP
12350	6566	16	with	with	IN
12350	6566	17	brandied	brandie	VBN
12350	6566	18	paper	paper	NN
12350	6566	19	and	and	CC
12350	6566	20	screw	screw	VBD
12350	6566	21	on	on	IN
12350	6566	22	the	the	DT
12350	6566	23	cover	cover	NN
12350	6566	24	tight	tight	JJ
12350	6566	25	.	.	.
12350	6567	1	PRESERVED	PRESERVED	NNP
12350	6567	2	PEACHES	PEACHES	NNP
12350	6567	3	Weigh	Weigh	NNP
12350	6567	4	one	one	CD
12350	6567	5	pound	pound	NN
12350	6567	6	of	of	IN
12350	6567	7	sugar	sugar	NN
12350	6567	8	for	for	IN
12350	6567	9	each	each	DT
12350	6567	10	pound	pound	NN
12350	6567	11	of	of	IN
12350	6567	12	fruit	fruit	NN
12350	6567	13	.	.	.
12350	6568	1	After	after	IN
12350	6568	2	weighing	weigh	VBG
12350	6568	3	them	-PRON-	PRP
12350	6568	4	brush	brush	VBP
12350	6568	5	each	each	DT
12350	6568	6	peach	peach	NN
12350	6568	7	with	with	IN
12350	6568	8	a	a	DT
12350	6568	9	stiff	stiff	JJ
12350	6568	10	whiskbroom	whiskbroom	NN
12350	6568	11	.	.	.
12350	6569	1	This	this	DT
12350	6569	2	should	should	MD
12350	6569	3	be	be	VB
12350	6569	4	done	do	VBN
12350	6569	5	in	in	IN
12350	6569	6	putting	put	VBG
12350	6569	7	up	up	RP
12350	6569	8	peaches	peach	NNS
12350	6569	9	in	in	IN
12350	6569	10	any	any	DT
12350	6569	11	way	way	NN
12350	6569	12	.	.	.
12350	6570	1	After	after	IN
12350	6570	2	brushing	brush	VBG
12350	6570	3	them	-PRON-	PRP
12350	6570	4	peel	peel	VB
12350	6570	5	the	the	DT
12350	6570	6	peaches	peach	NNS
12350	6570	7	very	very	RB
12350	6570	8	thin	thin	JJ
12350	6570	9	with	with	IN
12350	6570	10	a	a	DT
12350	6570	11	sharp	sharp	JJ
12350	6570	12	silver	silver	NN
12350	6570	13	knife	knife	NN
12350	6570	14	.	.	.
12350	6571	1	Do	do	VBP
12350	6571	2	not	not	RB
12350	6571	3	use	use	VB
12350	6571	4	a	a	DT
12350	6571	5	knife	knife	NN
12350	6571	6	with	with	IN
12350	6571	7	a	a	DT
12350	6571	8	steel	steel	NN
12350	6571	9	blade	blade	NN
12350	6571	10	,	,	,
12350	6571	11	as	as	IN
12350	6571	12	it	-PRON-	PRP
12350	6571	13	discolors	discolor	VBZ
12350	6571	14	the	the	DT
12350	6571	15	fruit	fruit	NN
12350	6571	16	.	.	.
12350	6572	1	As	as	RB
12350	6572	2	fast	fast	RB
12350	6572	3	as	as	IN
12350	6572	4	the	the	DT
12350	6572	5	peaches	peach	NNS
12350	6572	6	are	be	VBP
12350	6572	7	peeled	peel	VBN
12350	6572	8	lay	lie	VBD
12350	6572	9	them	-PRON-	PRP
12350	6572	10	on	on	IN
12350	6572	11	porcelain	porcelain	NN
12350	6572	12	platters	platter	NNS
12350	6572	13	.	.	.
12350	6573	1	Put	put	VB
12350	6573	2	the	the	DT
12350	6573	3	peelings	peeling	NNS
12350	6573	4	in	in	IN
12350	6573	5	the	the	DT
12350	6573	6	preserving	preserving	JJ
12350	6573	7	kettle	kettle	NN
12350	6573	8	with	with	IN
12350	6573	9	enough	enough	JJ
12350	6573	10	water	water	NN
12350	6573	11	to	to	TO
12350	6573	12	keep	keep	VB
12350	6573	13	from	from	IN
12350	6573	14	sticking	stick	VBG
12350	6573	15	.	.	.
12350	6574	1	Stand	stand	VB
12350	6574	2	the	the	DT
12350	6574	3	kettle	kettle	NN
12350	6574	4	over	over	RP
12350	6574	5	rather	rather	RB
12350	6574	6	a	a	DT
12350	6574	7	quick	quick	JJ
12350	6574	8	fire	fire	NN
12350	6574	9	and	and	CC
12350	6574	10	let	let	VB
12350	6574	11	the	the	DT
12350	6574	12	peelings	peeling	NNS
12350	6574	13	boil	boil	VB
12350	6574	14	with	with	IN
12350	6574	15	the	the	DT
12350	6574	16	kettle	kettle	NN
12350	6574	17	covered	cover	VBN
12350	6574	18	until	until	IN
12350	6574	19	very	very	RB
12350	6574	20	soft	soft	JJ
12350	6574	21	.	.	.
12350	6575	1	Then	then	RB
12350	6575	2	drain	drain	VB
12350	6575	3	them	-PRON-	PRP
12350	6575	4	through	through	IN
12350	6575	5	a	a	DT
12350	6575	6	colander	colander	NN
12350	6575	7	and	and	CC
12350	6575	8	pour	pour	VB
12350	6575	9	the	the	DT
12350	6575	10	juice	juice	NN
12350	6575	11	strained	strain	VBD
12350	6575	12	back	back	RB
12350	6575	13	into	into	IN
12350	6575	14	the	the	DT
12350	6575	15	kettle	kettle	NN
12350	6575	16	.	.	.
12350	6576	1	Add	add	VB
12350	6576	2	sugar	sugar	NN
12350	6576	3	to	to	IN
12350	6576	4	this	this	DT
12350	6576	5	and	and	CC
12350	6576	6	let	let	VB
12350	6576	7	it	-PRON-	PRP
12350	6576	8	simmer	simmer	VB
12350	6576	9	gently	gently	RB
12350	6576	10	until	until	IN
12350	6576	11	it	-PRON-	PRP
12350	6576	12	is	be	VBZ
12350	6576	13	a	a	DT
12350	6576	14	thick	thick	JJ
12350	6576	15	syrup	syrup	NN
12350	6576	16	.	.	.
12350	6577	1	During	during	IN
12350	6577	2	the	the	DT
12350	6577	3	time	time	NN
12350	6577	4	the	the	DT
12350	6577	5	syrup	syrup	NN
12350	6577	6	is	be	VBZ
12350	6577	7	cooking	cook	VBG
12350	6577	8	it	-PRON-	PRP
12350	6577	9	must	must	MD
12350	6577	10	be	be	VB
12350	6577	11	frequently	frequently	RB
12350	6577	12	stirred	stir	VBN
12350	6577	13	and	and	CC
12350	6577	14	skimmed	skim	VBN
12350	6577	15	.	.	.
12350	6578	1	As	as	RB
12350	6578	2	soon	soon	RB
12350	6578	3	as	as	IN
12350	6578	4	the	the	DT
12350	6578	5	syrup	syrup	NN
12350	6578	6	is	be	VBZ
12350	6578	7	thick	thick	JJ
12350	6578	8	enough	enough	RB
12350	6578	9	,	,	,
12350	6578	10	drop	drop	VB
12350	6578	11	in	in	IN
12350	6578	12	the	the	DT
12350	6578	13	peaches	peach	NNS
12350	6578	14	,	,	,
12350	6578	15	twelve	twelve	CD
12350	6578	16	at	at	IN
12350	6578	17	a	a	DT
12350	6578	18	time	time	NN
12350	6578	19	if	if	IN
12350	6578	20	for	for	IN
12350	6578	21	quart	quart	NNP
12350	6578	22	jars	jar	NNS
12350	6578	23	,	,	,
12350	6578	24	and	and	CC
12350	6578	25	six	six	CD
12350	6578	26	at	at	IN
12350	6578	27	a	a	DT
12350	6578	28	time	time	NN
12350	6578	29	if	if	IN
12350	6578	30	for	for	IN
12350	6578	31	pint	pint	NN
12350	6578	32	jars	jar	NNS
12350	6578	33	.	.	.
12350	6579	1	Let	let	VB
12350	6579	2	the	the	DT
12350	6579	3	peaches	peach	NNS
12350	6579	4	cook	cook	VB
12350	6579	5	gently	gently	RB
12350	6579	6	until	until	IN
12350	6579	7	each	each	DT
12350	6579	8	one	one	NN
12350	6579	9	may	may	MD
12350	6579	10	easily	easily	RB
12350	6579	11	be	be	VB
12350	6579	12	pierced	pierce	VBN
12350	6579	13	with	with	IN
12350	6579	14	a	a	DT
12350	6579	15	broom	broom	NN
12350	6579	16	splint	splint	NN
12350	6579	17	.	.	.
12350	6580	1	Then	then	RB
12350	6580	2	quickly	quickly	RB
12350	6580	3	skim	skim	VB
12350	6580	4	them	-PRON-	PRP
12350	6580	5	out	out	RP
12350	6580	6	and	and	CC
12350	6580	7	lay	lie	VBD
12350	6580	8	them	-PRON-	PRP
12350	6580	9	on	on	IN
12350	6580	10	a	a	DT
12350	6580	11	platter	platter	NN
12350	6580	12	to	to	TO
12350	6580	13	cool	cool	JJ
12350	6580	14	.	.	.
12350	6581	1	Repeat	repeat	VB
12350	6581	2	this	this	DT
12350	6581	3	process	process	NN
12350	6581	4	until	until	IN
12350	6581	5	all	all	PDT
12350	6581	6	the	the	DT
12350	6581	7	peaches	peach	NNS
12350	6581	8	are	be	VBP
12350	6581	9	done	do	VBN
12350	6581	10	,	,	,
12350	6581	11	then	then	RB
12350	6581	12	let	let	VB
12350	6581	13	the	the	DT
12350	6581	14	syrup	syrup	NN
12350	6581	15	cook	cook	NN
12350	6581	16	until	until	IN
12350	6581	17	thick	thick	JJ
12350	6581	18	as	as	IN
12350	6581	19	molasses	molasse	NNS
12350	6581	20	.	.	.
12350	6582	1	Skim	Skim	NNP
12350	6582	2	it	-PRON-	PRP
12350	6582	3	thoroughly	thoroughly	RB
12350	6582	4	.	.	.
12350	6583	1	When	when	WRB
12350	6583	2	cool	cool	RB
12350	6583	3	put	put	VBD
12350	6583	4	the	the	DT
12350	6583	5	peaches	peach	NNS
12350	6583	6	,	,	,
12350	6583	7	one	one	CD
12350	6583	8	at	at	IN
12350	6583	9	a	a	DT
12350	6583	10	time	time	NN
12350	6583	11	,	,	,
12350	6583	12	in	in	IN
12350	6583	13	the	the	DT
12350	6583	14	jars	jar	NNS
12350	6583	15	with	with	IN
12350	6583	16	a	a	DT
12350	6583	17	spoon	spoon	NN
12350	6583	18	.	.	.
12350	6584	1	When	when	WRB
12350	6584	2	the	the	DT
12350	6584	3	syrup	syrup	NN
12350	6584	4	is	be	VBZ
12350	6584	5	sufficiently	sufficiently	RB
12350	6584	6	thick	thick	JJ
12350	6584	7	,	,	,
12350	6584	8	pour	pour	VBP
12350	6584	9	it	-PRON-	PRP
12350	6584	10	through	through	IN
12350	6584	11	a	a	DT
12350	6584	12	strainer	strainer	NN
12350	6584	13	over	over	IN
12350	6584	14	the	the	DT
12350	6584	15	peaches	peach	NNS
12350	6584	16	in	in	IN
12350	6584	17	the	the	DT
12350	6584	18	jars	jar	NNS
12350	6584	19	until	until	IN
12350	6584	20	they	-PRON-	PRP
12350	6584	21	are	be	VBP
12350	6584	22	full	full	JJ
12350	6584	23	,	,	,
12350	6584	24	then	then	RB
12350	6584	25	seal	seal	VB
12350	6584	26	down	down	RP
12350	6584	27	quickly	quickly	RB
12350	6584	28	and	and	CC
12350	6584	29	stand	stand	VB
12350	6584	30	them	-PRON-	PRP
12350	6584	31	upside	upside	RB
12350	6584	32	down	down	RB
12350	6584	33	for	for	IN
12350	6584	34	several	several	JJ
12350	6584	35	hours	hour	NNS
12350	6584	36	before	before	IN
12350	6584	37	putting	put	VBG
12350	6584	38	them	-PRON-	PRP
12350	6584	39	in	in	IN
12350	6584	40	the	the	DT
12350	6584	41	store	store	NN
12350	6584	42	-	-	HYPH
12350	6584	43	room	room	NN
12350	6584	44	.	.	.
12350	6585	1	STRAWBERRIES	strawberry	NNS
12350	6585	2	IN	in	IN
12350	6585	3	THE	the	DT
12350	6585	4	SUN	SUN	NNP
12350	6585	5	To	to	IN
12350	6585	6	two	two	CD
12350	6585	7	pounds	pound	NNS
12350	6585	8	of	of	IN
12350	6585	9	berries	berry	NNS
12350	6585	10	take	take	VBP
12350	6585	11	two	two	CD
12350	6585	12	pounds	pound	NNS
12350	6585	13	of	of	IN
12350	6585	14	sugar	sugar	NN
12350	6585	15	and	and	CC
12350	6585	16	three	three	CD
12350	6585	17	-	-	HYPH
12350	6585	18	quarters	quarter	NNS
12350	6585	19	cup	cup	NN
12350	6585	20	of	of	IN
12350	6585	21	water	water	NN
12350	6585	22	.	.	.
12350	6586	1	Put	put	VB
12350	6586	2	the	the	DT
12350	6586	3	syrup	syrup	NN
12350	6586	4	in	in	IN
12350	6586	5	the	the	DT
12350	6586	6	preserving	preserving	JJ
12350	6586	7	kettle	kettle	NN
12350	6586	8	;	;	:
12350	6586	9	bring	bring	VB
12350	6586	10	it	-PRON-	PRP
12350	6586	11	to	to	IN
12350	6586	12	a	a	DT
12350	6586	13	boil	boil	NN
12350	6586	14	and	and	CC
12350	6586	15	cook	cook	NN
12350	6586	16	for	for	IN
12350	6586	17	about	about	RB
12350	6586	18	ten	ten	CD
12350	6586	19	minutes	minute	NNS
12350	6586	20	,	,	,
12350	6586	21	or	or	CC
12350	6586	22	until	until	IN
12350	6586	23	it	-PRON-	PRP
12350	6586	24	begins	begin	VBZ
12350	6586	25	to	to	TO
12350	6586	26	thicken	thicken	VB
12350	6586	27	.	.	.
12350	6587	1	Add	add	VB
12350	6587	2	the	the	DT
12350	6587	3	berries	berry	NNS
12350	6587	4	;	;	:
12350	6587	5	cook	cook	VB
12350	6587	6	for	for	IN
12350	6587	7	ten	ten	CD
12350	6587	8	minutes	minute	NNS
12350	6587	9	and	and	CC
12350	6587	10	pour	pour	VB
12350	6587	11	them	-PRON-	PRP
12350	6587	12	out	out	RP
12350	6587	13	in	in	IN
12350	6587	14	shallow	shallow	JJ
12350	6587	15	dishes	dish	NNS
12350	6587	16	or	or	CC
12350	6587	17	meat	meat	NN
12350	6587	18	platters	platter	NNS
12350	6587	19	.	.	.
12350	6588	1	Cover	cover	VB
12350	6588	2	with	with	IN
12350	6588	3	sheets	sheet	NNS
12350	6588	4	of	of	IN
12350	6588	5	glass	glass	NN
12350	6588	6	,	,	,
12350	6588	7	allowing	allow	VBG
12350	6588	8	a	a	DT
12350	6588	9	little	little	JJ
12350	6588	10	air	air	NN
12350	6588	11	for	for	IN
12350	6588	12	ventilation	ventilation	NN
12350	6588	13	;	;	:
12350	6588	14	place	place	NN
12350	6588	15	in	in	IN
12350	6588	16	the	the	DT
12350	6588	17	sun	sun	NN
12350	6588	18	until	until	IN
12350	6588	19	the	the	DT
12350	6588	20	juice	juice	NN
12350	6588	21	is	be	VBZ
12350	6588	22	thick	thick	JJ
12350	6588	23	and	and	CC
12350	6588	24	syrupy	syrupy	JJ
12350	6588	25	.	.	.
12350	6589	1	This	this	DT
12350	6589	2	will	will	MD
12350	6589	3	take	take	VB
12350	6589	4	two	two	CD
12350	6589	5	days	day	NNS
12350	6589	6	or	or	CC
12350	6589	7	more	more	JJR
12350	6589	8	,	,	,
12350	6589	9	but	but	CC
12350	6589	10	the	the	DT
12350	6589	11	rich	rich	JJ
12350	6589	12	color	color	NN
12350	6589	13	and	and	CC
12350	6589	14	delicious	delicious	JJ
12350	6589	15	flavor	flavor	NN
12350	6589	16	of	of	IN
12350	6589	17	the	the	DT
12350	6589	18	fruit	fruit	NN
12350	6589	19	will	will	MD
12350	6589	20	fully	fully	RB
12350	6589	21	repay	repay	VB
12350	6589	22	the	the	DT
12350	6589	23	effort	effort	NN
12350	6589	24	expended	expend	VBN
12350	6589	25	.	.	.
12350	6590	1	Put	put	VB
12350	6590	2	into	into	IN
12350	6590	3	small	small	JJ
12350	6590	4	jars	jar	NNS
12350	6590	5	or	or	CC
12350	6590	6	tumblers	tumbler	NNS
12350	6590	7	and	and	CC
12350	6590	8	cover	cover	VB
12350	6590	9	according	accord	VBG
12350	6590	10	to	to	IN
12350	6590	11	directions	direction	NNS
12350	6590	12	.	.	.
12350	6591	1	PRESERVED	preserve	VBN
12350	6591	2	STRAWBERRIES	strawberry	NNS
12350	6591	3	To	to	IN
12350	6591	4	one	one	CD
12350	6591	5	pint	pint	NN
12350	6591	6	of	of	IN
12350	6591	7	strawberries	strawberry	NNS
12350	6591	8	take	take	VB
12350	6591	9	one	one	CD
12350	6591	10	pint	pint	NN
12350	6591	11	of	of	IN
12350	6591	12	sugar	sugar	NN
12350	6591	13	and	and	CC
12350	6591	14	one	one	CD
12350	6591	15	-	-	HYPH
12350	6591	16	half	half	NN
12350	6591	17	cup	cup	NN
12350	6591	18	of	of	IN
12350	6591	19	water	water	NN
12350	6591	20	.	.	.
12350	6592	1	Unless	unless	IN
12350	6592	2	strawberries	strawberry	NNS
12350	6592	3	are	be	VBP
12350	6592	4	cooked	cook	VBN
12350	6592	5	in	in	IN
12350	6592	6	the	the	DT
12350	6592	7	sun	sun	NN
12350	6592	8	they	-PRON-	PRP
12350	6592	9	should	should	MD
12350	6592	10	be	be	VB
12350	6592	11	prepared	prepare	VBN
12350	6592	12	only	only	RB
12350	6592	13	in	in	IN
12350	6592	14	small	small	JJ
12350	6592	15	quantities	quantity	NNS
12350	6592	16	or	or	CC
12350	6592	17	they	-PRON-	PRP
12350	6592	18	will	will	MD
12350	6592	19	be	be	VB
12350	6592	20	dark	dark	JJ
12350	6592	21	and	and	CC
12350	6592	22	unpalatable	unpalatable	JJ
12350	6592	23	.	.	.
12350	6593	1	If	if	IN
12350	6593	2	the	the	DT
12350	6593	3	following	follow	VBG
12350	6593	4	directions	direction	NNS
12350	6593	5	are	be	VBP
12350	6593	6	carefully	carefully	RB
12350	6593	7	observed	observe	VBN
12350	6593	8	the	the	DT
12350	6593	9	berries	berry	NNS
12350	6593	10	will	will	MD
12350	6593	11	be	be	VB
12350	6593	12	plump	plump	JJ
12350	6593	13	and	and	CC
12350	6593	14	of	of	IN
12350	6593	15	a	a	DT
12350	6593	16	rich	rich	JJ
12350	6593	17	red	red	JJ
12350	6593	18	color	color	NN
12350	6593	19	.	.	.
12350	6594	1	Bring	bring	VB
12350	6594	2	the	the	DT
12350	6594	3	sugar	sugar	NN
12350	6594	4	and	and	CC
12350	6594	5	water	water	NN
12350	6594	6	to	to	IN
12350	6594	7	a	a	DT
12350	6594	8	boil	boil	NN
12350	6594	9	;	;	:
12350	6594	10	add	add	VB
12350	6594	11	the	the	DT
12350	6594	12	strawberries	strawberry	NNS
12350	6594	13	and	and	CC
12350	6594	14	cook	cook	VB
12350	6594	15	ten	ten	CD
12350	6594	16	minutes	minute	NNS
12350	6594	17	.	.	.
12350	6595	1	Remove	remove	VB
12350	6595	2	the	the	DT
12350	6595	3	berries	berry	NNS
12350	6595	4	carefully	carefully	RB
12350	6595	5	with	with	IN
12350	6595	6	a	a	DT
12350	6595	7	skimmer	skimmer	NN
12350	6595	8	and	and	CC
12350	6595	9	cook	cook	VB
12350	6595	10	the	the	DT
12350	6595	11	syrup	syrup	NN
12350	6595	12	until	until	IN
12350	6595	13	it	-PRON-	PRP
12350	6595	14	is	be	VBZ
12350	6595	15	of	of	IN
12350	6595	16	the	the	DT
12350	6595	17	consistency	consistency	NN
12350	6595	18	of	of	IN
12350	6595	19	jelly	jelly	NNP
12350	6595	20	.	.	.
12350	6596	1	Return	return	VB
12350	6596	2	the	the	DT
12350	6596	3	berries	berry	NNS
12350	6596	4	to	to	IN
12350	6596	5	the	the	DT
12350	6596	6	syrup	syrup	NN
12350	6596	7	;	;	:
12350	6596	8	bring	bring	VB
12350	6596	9	all	all	DT
12350	6596	10	to	to	IN
12350	6596	11	a	a	DT
12350	6596	12	boil	boil	NN
12350	6596	13	and	and	CC
12350	6596	14	when	when	WRB
12350	6596	15	cool	cool	JJ
12350	6596	16	put	put	VBP
12350	6596	17	in	in	IN
12350	6596	18	glass	glass	NN
12350	6596	19	tumblers	tumbler	NNS
12350	6596	20	.	.	.
12350	6597	1	STRAWBERRIES	STRAWBERRIES	NNP
12350	6597	2	AND	and	CC
12350	6597	3	PINEAPPLE	PINEAPPLE	NNP
12350	6597	4	Follow	follow	VBP
12350	6597	5	the	the	DT
12350	6597	6	recipe	recipe	NN
12350	6597	7	for	for	IN
12350	6597	8	Preserved	Preserved	NNP
12350	6597	9	Strawberries	Strawberries	NNPS
12350	6597	10	,	,	,
12350	6597	11	using	use	VBG
12350	6597	12	two	two	CD
12350	6597	13	-	-	HYPH
12350	6597	14	thirds	third	NNS
12350	6597	15	pineapple	pineapple	NN
12350	6597	16	and	and	CC
12350	6597	17	one	one	CD
12350	6597	18	-	-	HYPH
12350	6597	19	third	third	NN
12350	6597	20	strawberries	strawberry	NNS
12350	6597	21	.	.	.
12350	6598	1	PRESERVED	preserve	VBN
12350	6598	2	PINEAPPLE	PINEAPPLE	NNP
12350	6598	3	To	to	IN
12350	6598	4	one	one	CD
12350	6598	5	pineapple	pineapple	NN
12350	6598	6	take	take	VB
12350	6598	7	three	three	CD
12350	6598	8	-	-	HYPH
12350	6598	9	quarters	quarter	NNS
12350	6598	10	of	of	IN
12350	6598	11	its	-PRON-	PRP$
12350	6598	12	weight	weight	NN
12350	6598	13	in	in	IN
12350	6598	14	sugar	sugar	NN
12350	6598	15	and	and	CC
12350	6598	16	one	one	CD
12350	6598	17	cup	cup	NN
12350	6598	18	of	of	IN
12350	6598	19	water	water	NN
12350	6598	20	.	.	.
12350	6599	1	Peel	peel	VB
12350	6599	2	the	the	DT
12350	6599	3	pineapple	pineapple	NN
12350	6599	4	and	and	CC
12350	6599	5	put	put	VB
12350	6599	6	it	-PRON-	PRP
12350	6599	7	through	through	IN
12350	6599	8	the	the	DT
12350	6599	9	food	food	NN
12350	6599	10	-	-	HYPH
12350	6599	11	chopper	chopper	NN
12350	6599	12	.	.	.
12350	6600	1	Weigh	weigh	VB
12350	6600	2	and	and	CC
12350	6600	3	add	add	VB
12350	6600	4	three	three	CD
12350	6600	5	-	-	HYPH
12350	6600	6	quarters	quarter	NNS
12350	6600	7	of	of	IN
12350	6600	8	the	the	DT
12350	6600	9	weight	weight	NN
12350	6600	10	in	in	IN
12350	6600	11	sugar	sugar	NN
12350	6600	12	.	.	.
12350	6601	1	Bring	bring	VB
12350	6601	2	slowly	slowly	RB
12350	6601	3	to	to	IN
12350	6601	4	a	a	DT
12350	6601	5	boil	boil	NN
12350	6601	6	and	and	CC
12350	6601	7	simmer	simmer	NN
12350	6601	8	for	for	IN
12350	6601	9	about	about	RB
12350	6601	10	twenty	twenty	CD
12350	6601	11	minutes	minute	NNS
12350	6601	12	,	,	,
12350	6601	13	or	or	CC
12350	6601	14	until	until	IN
12350	6601	15	the	the	DT
12350	6601	16	consistency	consistency	NN
12350	6601	17	of	of	IN
12350	6601	18	marmalade	marmalade	NNP
12350	6601	19	.	.	.
12350	6602	1	PRESERVED	preserve	VBN
12350	6602	2	DAMSON	DAMSON	NNP
12350	6602	3	PLUMS	plum	NNS
12350	6602	4	Pick	pick	VBP
12350	6602	5	the	the	DT
12350	6602	6	plums	plum	NNS
12350	6602	7	over	over	IN
12350	6602	8	carefully	carefully	RB
12350	6602	9	,	,	,
12350	6602	10	removing	remove	VBG
12350	6602	11	every	every	DT
12350	6602	12	one	one	NN
12350	6602	13	that	that	WDT
12350	6602	14	has	have	VBZ
12350	6602	15	a	a	DT
12350	6602	16	decayed	decay	VBN
12350	6602	17	spot	spot	NN
12350	6602	18	or	or	CC
12350	6602	19	blemish	blemish	NN
12350	6602	20	.	.	.
12350	6603	1	Leave	leave	VB
12350	6603	2	the	the	DT
12350	6603	3	stems	stem	NNS
12350	6603	4	on	on	RP
12350	6603	5	.	.	.
12350	6604	1	After	after	IN
12350	6604	2	picking	pick	VBG
12350	6604	3	the	the	DT
12350	6604	4	fruit	fruit	NN
12350	6604	5	over	over	RP
12350	6604	6	,	,	,
12350	6604	7	wash	wash	VB
12350	6604	8	it	-PRON-	PRP
12350	6604	9	carefully	carefully	RB
12350	6604	10	in	in	IN
12350	6604	11	cold	cold	JJ
12350	6604	12	water	water	NN
12350	6604	13	;	;	:
12350	6604	14	then	then	RB
12350	6604	15	weigh	weigh	VB
12350	6604	16	it	-PRON-	PRP
12350	6604	17	and	and	CC
12350	6604	18	allow	allow	VB
12350	6604	19	one	one	CD
12350	6604	20	pound	pound	NN
12350	6604	21	of	of	IN
12350	6604	22	sugar	sugar	NN
12350	6604	23	to	to	IN
12350	6604	24	each	each	DT
12350	6604	25	pound	pound	NN
12350	6604	26	of	of	IN
12350	6604	27	fruit	fruit	NN
12350	6604	28	.	.	.
12350	6605	1	Put	put	VB
12350	6605	2	a	a	DT
12350	6605	3	gill	gill	NN
12350	6605	4	of	of	IN
12350	6605	5	water	water	NN
12350	6605	6	in	in	IN
12350	6605	7	the	the	DT
12350	6605	8	preserving	preserving	JJ
12350	6605	9	kettle	kettle	NN
12350	6605	10	for	for	IN
12350	6605	11	each	each	DT
12350	6605	12	pound	pound	NN
12350	6605	13	of	of	IN
12350	6605	14	sugar	sugar	NN
12350	6605	15	,	,	,
12350	6605	16	stand	stand	VB
12350	6605	17	the	the	DT
12350	6605	18	kettle	kettle	NN
12350	6605	19	over	over	IN
12350	6605	20	a	a	DT
12350	6605	21	moderate	moderate	JJ
12350	6605	22	fire	fire	NN
12350	6605	23	and	and	CC
12350	6605	24	add	add	VB
12350	6605	25	the	the	DT
12350	6605	26	sugar	sugar	NN
12350	6605	27	.	.	.
12350	6606	1	Stir	stir	VB
12350	6606	2	it	-PRON-	PRP
12350	6606	3	almost	almost	RB
12350	6606	4	constantly	constantly	RB
12350	6606	5	with	with	IN
12350	6606	6	a	a	DT
12350	6606	7	wooden	wooden	JJ
12350	6606	8	spoon	spoon	NN
12350	6606	9	until	until	IN
12350	6606	10	the	the	DT
12350	6606	11	sugar	sugar	NN
12350	6606	12	melts	melt	NNS
12350	6606	13	;	;	:
12350	6606	14	then	then	RB
12350	6606	15	turn	turn	VB
12350	6606	16	on	on	RP
12350	6606	17	a	a	DT
12350	6606	18	little	little	RB
12350	6606	19	more	more	JJR
12350	6606	20	heat	heat	NN
12350	6606	21	and	and	CC
12350	6606	22	let	let	VB
12350	6606	23	the	the	DT
12350	6606	24	melted	melted	JJ
12350	6606	25	sugar	sugar	NN
12350	6606	26	boil	boil	VB
12350	6606	27	gently	gently	RB
12350	6606	28	until	until	IN
12350	6606	29	it	-PRON-	PRP
12350	6606	30	is	be	VBZ
12350	6606	31	a	a	DT
12350	6606	32	thick	thick	JJ
12350	6606	33	syrup	syrup	NN
12350	6606	34	.	.	.
12350	6607	1	Stir	stir	VB
12350	6607	2	,	,	,
12350	6607	3	and	and	CC
12350	6607	4	skim	skim	VB
12350	6607	5	it	-PRON-	PRP
12350	6607	6	frequently	frequently	RB
12350	6607	7	.	.	.
12350	6608	1	When	when	WRB
12350	6608	2	the	the	DT
12350	6608	3	required	require	VBN
12350	6608	4	thickness	thickness	NN
12350	6608	5	(	(	-LRB-
12350	6608	6	which	which	WDT
12350	6608	7	should	should	MD
12350	6608	8	be	be	VB
12350	6608	9	like	like	IN
12350	6608	10	syrup	syrup	NN
12350	6608	11	used	use	VBN
12350	6608	12	for	for	IN
12350	6608	13	griddle	griddle	NN
12350	6608	14	cakes	cake	NNS
12350	6608	15	)	)	-RRB-
12350	6608	16	put	put	VBD
12350	6608	17	the	the	DT
12350	6608	18	plums	plum	NNS
12350	6608	19	in	in	IN
12350	6608	20	the	the	DT
12350	6608	21	boiling	boiling	NN
12350	6608	22	syrup	syrup	NN
12350	6608	23	and	and	CC
12350	6608	24	let	let	VB
12350	6608	25	them	-PRON-	PRP
12350	6608	26	cook	cook	VB
12350	6608	27	gently	gently	RB
12350	6608	28	for	for	IN
12350	6608	29	half	half	PDT
12350	6608	30	an	an	DT
12350	6608	31	hour	hour	NN
12350	6608	32	;	;	:
12350	6608	33	then	then	RB
12350	6608	34	skim	skim	VB
12350	6608	35	out	out	RP
12350	6608	36	the	the	DT
12350	6608	37	plums	plum	NNS
12350	6608	38	and	and	CC
12350	6608	39	put	put	VBD
12350	6608	40	them	-PRON-	PRP
12350	6608	41	in	in	IN
12350	6608	42	glass	glass	NN
12350	6608	43	jars	jar	NNS
12350	6608	44	,	,	,
12350	6608	45	filling	fill	VBG
12350	6608	46	each	each	DT
12350	6608	47	jar	jar	NN
12350	6608	48	half	half	NN
12350	6608	49	full	full	JJ
12350	6608	50	.	.	.
12350	6609	1	Let	let	VB
12350	6609	2	the	the	DT
12350	6609	3	syrup	syrup	NN
12350	6609	4	boil	boil	NN
12350	6609	5	till	till	IN
12350	6609	6	almost	almost	RB
12350	6609	7	as	as	RB
12350	6609	8	thick	thick	JJ
12350	6609	9	as	as	IN
12350	6609	10	jelly	jelly	RB
12350	6609	11	,	,	,
12350	6609	12	then	then	RB
12350	6609	13	pour	pour	VB
12350	6609	14	it	-PRON-	PRP
12350	6609	15	in	in	IN
12350	6609	16	the	the	DT
12350	6609	17	jars	jar	NNS
12350	6609	18	,	,	,
12350	6609	19	filling	fill	VBG
12350	6609	20	them	-PRON-	PRP
12350	6609	21	quite	quite	RB
12350	6609	22	full	full	JJ
12350	6609	23	.	.	.
12350	6610	1	Fasten	fasten	RB
12350	6610	2	the	the	DT
12350	6610	3	tops	top	NNS
12350	6610	4	on	on	RP
12350	6610	5	and	and	CC
12350	6610	6	stand	stand	VB
12350	6610	7	the	the	DT
12350	6610	8	jars	jar	NNS
12350	6610	9	upside	upside	RB
12350	6610	10	down	down	RB
12350	6610	11	until	until	IN
12350	6610	12	the	the	DT
12350	6610	13	preserves	preserve	NNS
12350	6610	14	are	be	VBP
12350	6610	15	cold	cold	JJ
12350	6610	16	;	;	:
12350	6610	17	then	then	RB
12350	6610	18	put	put	VB
12350	6610	19	them	-PRON-	PRP
12350	6610	20	where	where	WRB
12350	6610	21	they	-PRON-	PRP
12350	6610	22	are	be	VBP
12350	6610	23	to	to	TO
12350	6610	24	be	be	VB
12350	6610	25	kept	keep	VBN
12350	6610	26	for	for	IN
12350	6610	27	the	the	DT
12350	6610	28	winter	winter	NN
12350	6610	29	.	.	.
12350	6611	1	DAMSON	DAMSON	NNP
12350	6611	2	JAM	JAM	NNP
12350	6611	3	Weigh	Weigh	NNP
12350	6611	4	3/4	3/4	CD
12350	6611	5	of	of	IN
12350	6611	6	a	a	DT
12350	6611	7	pound	pound	NN
12350	6611	8	of	of	IN
12350	6611	9	sugar	sugar	NN
12350	6611	10	for	for	IN
12350	6611	11	each	each	DT
12350	6611	12	pound	pound	NN
12350	6611	13	of	of	IN
12350	6611	14	fruit	fruit	NN
12350	6611	15	.	.	.
12350	6612	1	After	after	IN
12350	6612	2	washing	wash	VBG
12350	6612	3	the	the	DT
12350	6612	4	plums	plum	NNS
12350	6612	5	carefully	carefully	RB
12350	6612	6	,	,	,
12350	6612	7	put	put	VBD
12350	6612	8	them	-PRON-	PRP
12350	6612	9	in	in	IN
12350	6612	10	a	a	DT
12350	6612	11	preserving	preserving	JJ
12350	6612	12	kettle	kettle	NN
12350	6612	13	with	with	IN
12350	6612	14	just	just	RB
12350	6612	15	enough	enough	JJ
12350	6612	16	water	water	NN
12350	6612	17	to	to	TO
12350	6612	18	keep	keep	VB
12350	6612	19	them	-PRON-	PRP
12350	6612	20	from	from	IN
12350	6612	21	sticking	stick	VBG
12350	6612	22	to	to	IN
12350	6612	23	the	the	DT
12350	6612	24	bottom	bottom	NN
12350	6612	25	.	.	.
12350	6613	1	Set	set	VB
12350	6613	2	them	-PRON-	PRP
12350	6613	3	over	over	IN
12350	6613	4	a	a	DT
12350	6613	5	moderate	moderate	JJ
12350	6613	6	fire	fire	NN
12350	6613	7	and	and	CC
12350	6613	8	let	let	VB
12350	6613	9	them	-PRON-	PRP
12350	6613	10	simmer	simmer	VB
12350	6613	11	for	for	IN
12350	6613	12	half	half	PDT
12350	6613	13	an	an	DT
12350	6613	14	hour	hour	NN
12350	6613	15	;	;	:
12350	6613	16	then	then	RB
12350	6613	17	turn	turn	VB
12350	6613	18	them	-PRON-	PRP
12350	6613	19	,	,	,
12350	6613	20	juice	juice	NN
12350	6613	21	and	and	CC
12350	6613	22	all	all	DT
12350	6613	23	,	,	,
12350	6613	24	into	into	IN
12350	6613	25	a	a	DT
12350	6613	26	colander	colander	NN
12350	6613	27	,	,	,
12350	6613	28	filling	fill	VBG
12350	6613	29	the	the	DT
12350	6613	30	colander	colander	NN
12350	6613	31	not	not	RB
12350	6613	32	more	more	JJR
12350	6613	33	than	than	IN
12350	6613	34	half	half	NN
12350	6613	35	full	full	JJ
12350	6613	36	.	.	.
12350	6614	1	Have	have	VBP
12350	6614	2	the	the	DT
12350	6614	3	colander	colander	NN
12350	6614	4	set	set	VBN
12350	6614	5	over	over	IN
12350	6614	6	a	a	DT
12350	6614	7	large	large	JJ
12350	6614	8	earthen	earthen	JJ
12350	6614	9	bowl	bowl	NN
12350	6614	10	.	.	.
12350	6615	1	With	with	IN
12350	6615	2	a	a	DT
12350	6615	3	potato	potato	NN
12350	6615	4	masher	masher	NN
12350	6615	5	,	,	,
12350	6615	6	press	press	NN
12350	6615	7	juice	juice	NN
12350	6615	8	and	and	CC
12350	6615	9	pulp	pulp	NN
12350	6615	10	through	through	IN
12350	6615	11	the	the	DT
12350	6615	12	colander	colander	NN
12350	6615	13	into	into	IN
12350	6615	14	the	the	DT
12350	6615	15	bowl	bowl	NN
12350	6615	16	,	,	,
12350	6615	17	leaving	leave	VBG
12350	6615	18	skins	skin	NNS
12350	6615	19	and	and	CC
12350	6615	20	pits	pit	NNS
12350	6615	21	as	as	RB
12350	6615	22	dry	dry	JJ
12350	6615	23	as	as	IN
12350	6615	24	possible	possible	JJ
12350	6615	25	.	.	.
12350	6616	1	Remove	remove	VB
12350	6616	2	these	these	DT
12350	6616	3	from	from	IN
12350	6616	4	the	the	DT
12350	6616	5	colander	colander	NN
12350	6616	6	and	and	CC
12350	6616	7	repeat	repeat	VB
12350	6616	8	the	the	DT
12350	6616	9	process	process	NN
12350	6616	10	until	until	IN
12350	6616	11	all	all	PDT
12350	6616	12	the	the	DT
12350	6616	13	pulp	pulp	NN
12350	6616	14	and	and	CC
12350	6616	15	juice	juice	NN
12350	6616	16	is	be	VBZ
12350	6616	17	pressed	press	VBN
12350	6616	18	out	out	RP
12350	6616	19	;	;	:
12350	6616	20	then	then	RB
12350	6616	21	pour	pour	VB
12350	6616	22	it	-PRON-	PRP
12350	6616	23	into	into	IN
12350	6616	24	the	the	DT
12350	6616	25	kettle	kettle	NN
12350	6616	26	and	and	CC
12350	6616	27	,	,	,
12350	6616	28	while	while	IN
12350	6616	29	it	-PRON-	PRP
12350	6616	30	is	be	VBZ
12350	6616	31	heating	heat	VBG
12350	6616	32	slowly	slowly	RB
12350	6616	33	,	,	,
12350	6616	34	heat	heat	VB
12350	6616	35	the	the	DT
12350	6616	36	sugar	sugar	NN
12350	6616	37	in	in	IN
12350	6616	38	the	the	DT
12350	6616	39	oven	oven	NN
12350	6616	40	.	.	.
12350	6617	1	As	as	RB
12350	6617	2	soon	soon	RB
12350	6617	3	as	as	IN
12350	6617	4	the	the	DT
12350	6617	5	juice	juice	NN
12350	6617	6	and	and	CC
12350	6617	7	pulp	pulp	NN
12350	6617	8	begins	begin	VBZ
12350	6617	9	to	to	TO
12350	6617	10	simmer	simmer	NN
12350	6617	11	stir	stir	NN
12350	6617	12	in	in	IN
12350	6617	13	the	the	DT
12350	6617	14	hot	hot	JJ
12350	6617	15	sugar	sugar	NN
12350	6617	16	,	,	,
12350	6617	17	and	and	CC
12350	6617	18	when	when	WRB
12350	6617	19	it	-PRON-	PRP
12350	6617	20	drops	drop	VBZ
12350	6617	21	from	from	IN
12350	6617	22	the	the	DT
12350	6617	23	spoon	spoon	NN
12350	6617	24	like	like	IN
12350	6617	25	a	a	DT
12350	6617	26	thick	thick	JJ
12350	6617	27	jelly	jelly	NN
12350	6617	28	pour	pour	VBP
12350	6617	29	it	-PRON-	PRP
12350	6617	30	into	into	IN
12350	6617	31	the	the	DT
12350	6617	32	glasses	glass	NNS
12350	6617	33	.	.	.
12350	6618	1	This	this	DT
12350	6618	2	is	be	VBZ
12350	6618	3	one	one	CD
12350	6618	4	of	of	IN
12350	6618	5	the	the	DT
12350	6618	6	most	most	RBS
12350	6618	7	delicious	delicious	JJ
12350	6618	8	fruit	fruit	NN
12350	6618	9	preserves	preserve	NNS
12350	6618	10	made	make	VBN
12350	6618	11	and	and	CC
12350	6618	12	is	be	VBZ
12350	6618	13	always	always	RB
12350	6618	14	acceptable	acceptable	JJ
12350	6618	15	with	with	IN
12350	6618	16	meat	meat	NN
12350	6618	17	and	and	CC
12350	6618	18	poultry	poultry	NN
12350	6618	19	or	or	CC
12350	6618	20	as	as	IN
12350	6618	21	a	a	DT
12350	6618	22	sweetmeat	sweetmeat	NN
12350	6618	23	at	at	IN
12350	6618	24	afternoon	afternoon	NN
12350	6618	25	teas	tea	NNS
12350	6618	26	.	.	.
12350	6619	1	RASPBERRY	raspberry	VB
12350	6619	2	JAM	JAM	NNP
12350	6619	3	To	to	IN
12350	6619	4	five	five	CD
12350	6619	5	pounds	pound	NNS
12350	6619	6	of	of	IN
12350	6619	7	red	red	JJ
12350	6619	8	raspberries	raspberry	NNS
12350	6619	9	(	(	-LRB-
12350	6619	10	not	not	RB
12350	6619	11	too	too	RB
12350	6619	12	ripe	ripe	JJ
12350	6619	13	)	)	-RRB-
12350	6619	14	add	add	VB
12350	6619	15	five	five	CD
12350	6619	16	pounds	pound	NNS
12350	6619	17	of	of	IN
12350	6619	18	loaf	loaf	NN
12350	6619	19	sugar	sugar	NN
12350	6619	20	.	.	.
12350	6620	1	Mash	mash	VB
12350	6620	2	the	the	DT
12350	6620	3	whole	whole	JJ
12350	6620	4	well	well	NN
12350	6620	5	in	in	IN
12350	6620	6	a	a	DT
12350	6620	7	preserving	preserving	JJ
12350	6620	8	kettle	kettle	NN
12350	6620	9	(	(	-LRB-
12350	6620	10	to	to	TO
12350	6620	11	do	do	VB
12350	6620	12	this	this	DT
12350	6620	13	thoroughly	thoroughly	RB
12350	6620	14	use	use	VB
12350	6620	15	a	a	DT
12350	6620	16	potato	potato	NN
12350	6620	17	masher	masher	NN
12350	6620	18	)	)	-RRB-
12350	6620	19	.	.	.
12350	6621	1	Add	add	VB
12350	6621	2	one	one	CD
12350	6621	3	quart	quart	NN
12350	6621	4	of	of	IN
12350	6621	5	currant	currant	NN
12350	6621	6	juice	juice	NN
12350	6621	7	,	,	,
12350	6621	8	and	and	CC
12350	6621	9	boil	boil	VB
12350	6621	10	slowly	slowly	RB
12350	6621	11	until	until	IN
12350	6621	12	it	-PRON-	PRP
12350	6621	13	jellies	jelly	VBZ
12350	6621	14	.	.	.
12350	6622	1	Try	try	VB
12350	6622	2	a	a	DT
12350	6622	3	little	little	JJ
12350	6622	4	on	on	IN
12350	6622	5	a	a	DT
12350	6622	6	plate	plate	NN
12350	6622	7	;	;	:
12350	6622	8	set	set	VB
12350	6622	9	it	-PRON-	PRP
12350	6622	10	on	on	IN
12350	6622	11	ice	ice	NN
12350	6622	12	,	,	,
12350	6622	13	if	if	IN
12350	6622	14	it	-PRON-	PRP
12350	6622	15	jellies	jelly	VBZ
12350	6622	16	remove	remove	VBP
12350	6622	17	from	from	IN
12350	6622	18	the	the	DT
12350	6622	19	fire	fire	NN
12350	6622	20	,	,	,
12350	6622	21	fill	fill	VB
12350	6622	22	in	in	IN
12350	6622	23	small	small	JJ
12350	6622	24	jars	jar	NNS
12350	6622	25	,	,	,
12350	6622	26	cover	cover	VB
12350	6622	27	with	with	IN
12350	6622	28	brandied	brandie	VBN
12350	6622	29	paper	paper	NN
12350	6622	30	and	and	CC
12350	6622	31	tie	tie	VB
12350	6622	32	a	a	DT
12350	6622	33	thick	thick	JJ
12350	6622	34	white	white	JJ
12350	6622	35	paper	paper	NN
12350	6622	36	over	over	IN
12350	6622	37	them	-PRON-	PRP
12350	6622	38	.	.	.
12350	6623	1	Keep	keep	VB
12350	6623	2	in	in	IN
12350	6623	3	a	a	DT
12350	6623	4	dark	dark	JJ
12350	6623	5	,	,	,
12350	6623	6	dry	dry	JJ
12350	6623	7	,	,	,
12350	6623	8	cool	cool	JJ
12350	6623	9	place	place	NN
12350	6623	10	.	.	.
12350	6624	1	If	if	IN
12350	6624	2	you	-PRON-	PRP
12350	6624	3	object	object	VBP
12350	6624	4	to	to	IN
12350	6624	5	seeds	seed	NNS
12350	6624	6	,	,	,
12350	6624	7	press	press	VB
12350	6624	8	the	the	DT
12350	6624	9	fruit	fruit	NN
12350	6624	10	through	through	IN
12350	6624	11	a	a	DT
12350	6624	12	sieve	sieve	NN
12350	6624	13	before	before	IN
12350	6624	14	boiling	boil	VBG
12350	6624	15	.	.	.
12350	6625	1	JELLIED	JELLIED	NNP
12350	6625	2	QUINCES	QUINCES	NNP
12350	6625	3	Jellied	Jellied	NNP
12350	6625	4	quinces	quince	NNS
12350	6625	5	are	be	VBP
12350	6625	6	made	make	VBN
12350	6625	7	after	after	IN
12350	6625	8	the	the	DT
12350	6625	9	direction	direction	NN
12350	6625	10	for	for	IN
12350	6625	11	preserved	preserved	JJ
12350	6625	12	quinces	quince	NNS
12350	6625	13	,	,	,
12350	6625	14	only	only	RB
12350	6625	15	the	the	DT
12350	6625	16	fruit	fruit	NN
12350	6625	17	is	be	VBZ
12350	6625	18	cut	cut	VBN
12350	6625	19	in	in	IN
12350	6625	20	tiny	tiny	JJ
12350	6625	21	little	little	JJ
12350	6625	22	pieces	piece	NNS
12350	6625	23	and	and	CC
12350	6625	24	when	when	WRB
12350	6625	25	put	put	VBN
12350	6625	26	in	in	IN
12350	6625	27	the	the	DT
12350	6625	28	syrup	syrup	NN
12350	6625	29	is	be	VBZ
12350	6625	30	allowed	allow	VBN
12350	6625	31	to	to	TO
12350	6625	32	cook	cook	VB
12350	6625	33	twenty	twenty	CD
12350	6625	34	minutes	minute	NNS
12350	6625	35	longer	long	RBR
12350	6625	36	,	,	,
12350	6625	37	and	and	CC
12350	6625	38	is	be	VBZ
12350	6625	39	put	put	VBN
12350	6625	40	in	in	IN
12350	6625	41	small	small	JJ
12350	6625	42	glasses	glass	NNS
12350	6625	43	with	with	IN
12350	6625	44	the	the	DT
12350	6625	45	syrup	syrup	NN
12350	6625	46	and	and	CC
12350	6625	47	not	not	RB
12350	6625	48	skimmed	skim	VBN
12350	6625	49	out	out	RP
12350	6625	50	as	as	IN
12350	6625	51	for	for	IN
12350	6625	52	preserves	preserve	NNS
12350	6625	53	.	.	.
12350	6626	1	Leave	leave	VB
12350	6626	2	the	the	DT
12350	6626	3	glasses	glass	NNS
12350	6626	4	open	open	JJ
12350	6626	5	till	till	IN
12350	6626	6	the	the	DT
12350	6626	7	jelly	jelly	JJ
12350	6626	8	sets	set	NNS
12350	6626	9	,	,	,
12350	6626	10	then	then	RB
12350	6626	11	cover	cover	VB
12350	6626	12	.	.	.
12350	6627	1	QUINCE	QUINCE	NNP
12350	6627	2	CHEESE	CHEESE	NNP
12350	6627	3	Wipe	wipe	VB
12350	6627	4	off	off	RP
12350	6627	5	each	each	DT
12350	6627	6	quince	quince	NN
12350	6627	7	before	before	IN
12350	6627	8	paring	paring	NN
12350	6627	9	,	,	,
12350	6627	10	core	core	NN
12350	6627	11	and	and	CC
12350	6627	12	slice	slice	VB
12350	6627	13	them	-PRON-	PRP
12350	6627	14	,	,	,
12350	6627	15	weigh	weigh	VB
12350	6627	16	your	-PRON-	PRP$
12350	6627	17	fruit	fruit	NN
12350	6627	18	and	and	CC
12350	6627	19	sugar	sugar	NN
12350	6627	20	,	,	,
12350	6627	21	allowing	allow	VBG
12350	6627	22	3/4	3/4	CD
12350	6627	23	of	of	IN
12350	6627	24	a	a	DT
12350	6627	25	pound	pound	NN
12350	6627	26	of	of	IN
12350	6627	27	sugar	sugar	NN
12350	6627	28	for	for	IN
12350	6627	29	every	every	DT
12350	6627	30	pound	pound	NN
12350	6627	31	of	of	IN
12350	6627	32	fruit	fruit	NN
12350	6627	33	and	and	CC
12350	6627	34	set	set	VBD
12350	6627	35	the	the	DT
12350	6627	36	sugar	sugar	NN
12350	6627	37	aside	aside	RB
12350	6627	38	until	until	IN
12350	6627	39	wanted	want	VBD
12350	6627	40	.	.	.
12350	6628	1	Boil	Boil	NNP
12350	6628	2	the	the	DT
12350	6628	3	skins	skin	NNS
12350	6628	4	,	,	,
12350	6628	5	cores	core	NNS
12350	6628	6	and	and	CC
12350	6628	7	seeds	seed	NNS
12350	6628	8	in	in	IN
12350	6628	9	a	a	DT
12350	6628	10	clean	clean	JJ
12350	6628	11	vessel	vessel	NN
12350	6628	12	by	by	IN
12350	6628	13	themselves	-PRON-	PRP
12350	6628	14	,	,	,
12350	6628	15	with	with	IN
12350	6628	16	just	just	RB
12350	6628	17	enough	enough	JJ
12350	6628	18	water	water	NN
12350	6628	19	to	to	TO
12350	6628	20	cover	cover	VB
12350	6628	21	them	-PRON-	PRP
12350	6628	22	.	.	.
12350	6629	1	Boil	Boil	NNP
12350	6629	2	until	until	IN
12350	6629	3	the	the	DT
12350	6629	4	parings	paring	NNS
12350	6629	5	are	be	VBP
12350	6629	6	soft	soft	JJ
12350	6629	7	,	,	,
12350	6629	8	so	so	IN
12350	6629	9	as	as	IN
12350	6629	10	to	to	TO
12350	6629	11	extract	extract	VB
12350	6629	12	all	all	PDT
12350	6629	13	the	the	DT
12350	6629	14	flavor	flavor	NN
12350	6629	15	,	,	,
12350	6629	16	then	then	RB
12350	6629	17	strain	strain	VB
12350	6629	18	through	through	IN
12350	6629	19	a	a	DT
12350	6629	20	jelly	jelly	NN
12350	6629	21	-	-	HYPH
12350	6629	22	bag	bag	NN
12350	6629	23	.	.	.
12350	6630	1	When	when	WRB
12350	6630	2	this	this	DT
12350	6630	3	water	water	NN
12350	6630	4	is	be	VBZ
12350	6630	5	almost	almost	RB
12350	6630	6	cold	cold	JJ
12350	6630	7	,	,	,
12350	6630	8	put	put	VB
12350	6630	9	the	the	DT
12350	6630	10	quinces	quince	NNS
12350	6630	11	in	in	IN
12350	6630	12	the	the	DT
12350	6630	13	preserving	preserving	JJ
12350	6630	14	kettle	kettle	NN
12350	6630	15	with	with	IN
12350	6630	16	the	the	DT
12350	6630	17	quince	quince	NN
12350	6630	18	water	water	NN
12350	6630	19	and	and	CC
12350	6630	20	boil	boil	VB
12350	6630	21	until	until	IN
12350	6630	22	soft	soft	JJ
12350	6630	23	,	,	,
12350	6630	24	mash	mash	NN
12350	6630	25	with	with	IN
12350	6630	26	a	a	DT
12350	6630	27	wooden	wooden	JJ
12350	6630	28	spoon	spoon	NN
12350	6630	29	or	or	CC
12350	6630	30	beetle	beetle	NN
12350	6630	31	.	.	.
12350	6631	1	Add	add	VB
12350	6631	2	the	the	DT
12350	6631	3	juice	juice	NN
12350	6631	4	of	of	IN
12350	6631	5	an	an	DT
12350	6631	6	orange	orange	NN
12350	6631	7	to	to	IN
12350	6631	8	every	every	DT
12350	6631	9	two	two	CD
12350	6631	10	pounds	pound	NNS
12350	6631	11	of	of	IN
12350	6631	12	fruit	fruit	NN
12350	6631	13	,	,	,
12350	6631	14	being	be	VBG
12350	6631	15	careful	careful	JJ
12350	6631	16	not	not	RB
12350	6631	17	to	to	TO
12350	6631	18	get	get	VB
12350	6631	19	any	any	DT
12350	6631	20	of	of	IN
12350	6631	21	the	the	DT
12350	6631	22	seeds	seed	NNS
12350	6631	23	into	into	IN
12350	6631	24	the	the	DT
12350	6631	25	preserves	preserve	NNS
12350	6631	26	.	.	.
12350	6632	1	Now	now	RB
12350	6632	2	add	add	VB
12350	6632	3	the	the	DT
12350	6632	4	sugar	sugar	NN
12350	6632	5	and	and	CC
12350	6632	6	boil	boil	VB
12350	6632	7	slowly	slowly	RB
12350	6632	8	for	for	IN
12350	6632	9	fifteen	fifteen	CD
12350	6632	10	minutes	minute	NNS
12350	6632	11	,	,	,
12350	6632	12	stirring	stir	VBG
12350	6632	13	constantly	constantly	RB
12350	6632	14	;	;	:
12350	6632	15	if	if	IN
12350	6632	16	not	not	RB
12350	6632	17	thick	thick	JJ
12350	6632	18	enough	enough	JJ
12350	6632	19	boil	boil	NN
12350	6632	20	longer	long	RBR
12350	6632	21	,	,	,
12350	6632	22	being	be	VBG
12350	6632	23	very	very	RB
12350	6632	24	careful	careful	JJ
12350	6632	25	not	not	RB
12350	6632	26	to	to	TO
12350	6632	27	let	let	VB
12350	6632	28	it	-PRON-	PRP
12350	6632	29	burn	burn	VB
12350	6632	30	.	.	.
12350	6633	1	Take	take	VB
12350	6633	2	off	off	RP
12350	6633	3	the	the	DT
12350	6633	4	fire	fire	NN
12350	6633	5	and	and	CC
12350	6633	6	pack	pack	NN
12350	6633	7	in	in	IN
12350	6633	8	small	small	JJ
12350	6633	9	jars	jar	NNS
12350	6633	10	with	with	IN
12350	6633	11	brandied	brandie	VBN
12350	6633	12	paper	paper	NN
12350	6633	13	over	over	IN
12350	6633	14	them	-PRON-	PRP
12350	6633	15	.	.	.
12350	6634	1	PRESERVED	PRESERVED	NNP
12350	6634	2	QUINCES	QUINCES	NNP
12350	6634	3	The	the	DT
12350	6634	4	quince	quince	NN
12350	6634	5	that	that	WDT
12350	6634	6	comes	come	VBZ
12350	6634	7	first	first	RB
12350	6634	8	into	into	IN
12350	6634	9	the	the	DT
12350	6634	10	market	market	NN
12350	6634	11	is	be	VBZ
12350	6634	12	likely	likely	JJ
12350	6634	13	to	to	TO
12350	6634	14	be	be	VB
12350	6634	15	wormy	wormy	JJ
12350	6634	16	and	and	CC
12350	6634	17	corky	corky	JJ
12350	6634	18	,	,	,
12350	6634	19	and	and	CC
12350	6634	20	harder	hard	JJR
12350	6634	21	to	to	TO
12350	6634	22	cook	cook	VB
12350	6634	23	than	than	IN
12350	6634	24	the	the	DT
12350	6634	25	better	well	JJR
12350	6634	26	ones	one	NNS
12350	6634	27	.	.	.
12350	6635	1	It	-PRON-	PRP
12350	6635	2	requires	require	VBZ
12350	6635	3	a	a	DT
12350	6635	4	good	good	JJ
12350	6635	5	deal	deal	NN
12350	6635	6	of	of	IN
12350	6635	7	skill	skill	NN
12350	6635	8	to	to	TO
12350	6635	9	cook	cook	VB
12350	6635	10	quince	quince	NNP
12350	6635	11	preserves	preserve	NNS
12350	6635	12	just	just	RB
12350	6635	13	right	right	RB
12350	6635	14	.	.	.
12350	6636	1	If	if	IN
12350	6636	2	you	-PRON-	PRP
12350	6636	3	cook	cook	VBP
12350	6636	4	them	-PRON-	PRP
12350	6636	5	too	too	RB
12350	6636	6	much	much	RB
12350	6636	7	they	-PRON-	PRP
12350	6636	8	are	be	VBP
12350	6636	9	red	red	JJ
12350	6636	10	instead	instead	RB
12350	6636	11	of	of	IN
12350	6636	12	a	a	DT
12350	6636	13	beautiful	beautiful	JJ
12350	6636	14	salmon	salmon	NN
12350	6636	15	shade	shade	NN
12350	6636	16	,	,	,
12350	6636	17	and	and	CC
12350	6636	18	they	-PRON-	PRP
12350	6636	19	become	become	VBP
12350	6636	20	shriveled	shriveled	JJ
12350	6636	21	,	,	,
12350	6636	22	dry	dry	JJ
12350	6636	23	and	and	CC
12350	6636	24	tart	tart	JJ
12350	6636	25	,	,	,
12350	6636	26	even	even	RB
12350	6636	27	in	in	IN
12350	6636	28	the	the	DT
12350	6636	29	sweetest	sweetest	NN
12350	6636	30	syrup	syrup	NN
12350	6636	31	,	,	,
12350	6636	32	instead	instead	RB
12350	6636	33	of	of	IN
12350	6636	34	full	full	JJ
12350	6636	35	and	and	CC
12350	6636	36	mealy	mealy	JJ
12350	6636	37	,	,	,
12350	6636	38	and	and	CC
12350	6636	39	sweet	sweet	JJ
12350	6636	40	.	.	.
12350	6637	1	Weigh	weigh	VB
12350	6637	2	a	a	DT
12350	6637	3	pound	pound	NN
12350	6637	4	of	of	IN
12350	6637	5	sugar	sugar	NN
12350	6637	6	for	for	IN
12350	6637	7	each	each	DT
12350	6637	8	pound	pound	NN
12350	6637	9	of	of	IN
12350	6637	10	fruit	fruit	NN
12350	6637	11	.	.	.
12350	6638	1	Wipe	wipe	VB
12350	6638	2	each	each	DT
12350	6638	3	quince	quince	NN
12350	6638	4	carefully	carefully	RB
12350	6638	5	with	with	IN
12350	6638	6	a	a	DT
12350	6638	7	coarse	coarse	JJ
12350	6638	8	linen	linen	NN
12350	6638	9	towel	towel	NN
12350	6638	10	.	.	.
12350	6639	1	Peel	peel	NN
12350	6639	2	,	,	,
12350	6639	3	quarter	quarter	NN
12350	6639	4	and	and	CC
12350	6639	5	core	core	VB
12350	6639	6	the	the	DT
12350	6639	7	quinces	quince	NNS
12350	6639	8	.	.	.
12350	6640	1	Put	put	NN
12350	6640	2	peels	peel	NNS
12350	6640	3	and	and	CC
12350	6640	4	cores	core	NNS
12350	6640	5	in	in	IN
12350	6640	6	the	the	DT
12350	6640	7	preserving	preserving	JJ
12350	6640	8	kettle	kettle	NN
12350	6640	9	with	with	IN
12350	6640	10	just	just	JJ
12350	6640	11	water	water	NN
12350	6640	12	enough	enough	RB
12350	6640	13	to	to	TO
12350	6640	14	cover	cover	VB
12350	6640	15	them	-PRON-	PRP
12350	6640	16	,	,	,
12350	6640	17	and	and	CC
12350	6640	18	let	let	VB
12350	6640	19	them	-PRON-	PRP
12350	6640	20	simmer	simmer	VB
12350	6640	21	with	with	IN
12350	6640	22	the	the	DT
12350	6640	23	kettle	kettle	NN
12350	6640	24	covered	cover	VBN
12350	6640	25	for	for	IN
12350	6640	26	two	two	CD
12350	6640	27	hours	hour	NNS
12350	6640	28	.	.	.
12350	6641	1	Then	then	RB
12350	6641	2	strain	strain	VB
12350	6641	3	the	the	DT
12350	6641	4	liquor	liquor	NN
12350	6641	5	through	through	IN
12350	6641	6	a	a	DT
12350	6641	7	fine	fine	JJ
12350	6641	8	sieve	sieve	NN
12350	6641	9	and	and	CC
12350	6641	10	return	return	VB
12350	6641	11	it	-PRON-	PRP
12350	6641	12	to	to	IN
12350	6641	13	the	the	DT
12350	6641	14	kettle	kettle	NN
12350	6641	15	.	.	.
12350	6642	1	Cut	cut	VB
12350	6642	2	the	the	DT
12350	6642	3	quartered	quartered	JJ
12350	6642	4	quinces	quince	NNS
12350	6642	5	in	in	IN
12350	6642	6	small	small	JJ
12350	6642	7	pieces	piece	NNS
12350	6642	8	and	and	CC
12350	6642	9	put	put	VBD
12350	6642	10	as	as	RB
12350	6642	11	many	many	JJ
12350	6642	12	of	of	IN
12350	6642	13	them	-PRON-	PRP
12350	6642	14	in	in	IN
12350	6642	15	the	the	DT
12350	6642	16	kettle	kettle	NN
12350	6642	17	as	as	IN
12350	6642	18	the	the	DT
12350	6642	19	liquor	liquor	NN
12350	6642	20	will	will	MD
12350	6642	21	cover	cover	VB
12350	6642	22	.	.	.
12350	6643	1	Let	let	VB
12350	6643	2	them	-PRON-	PRP
12350	6643	3	boil	boil	VB
12350	6643	4	gently	gently	RB
12350	6643	5	,	,	,
12350	6643	6	with	with	IN
12350	6643	7	the	the	DT
12350	6643	8	kettle	kettle	NN
12350	6643	9	uncovered	uncover	VBN
12350	6643	10	,	,	,
12350	6643	11	until	until	IN
12350	6643	12	so	so	RB
12350	6643	13	tender	tender	RB
12350	6643	14	they	-PRON-	PRP
12350	6643	15	may	may	MD
12350	6643	16	be	be	VB
12350	6643	17	easily	easily	RB
12350	6643	18	pierced	pierce	VBN
12350	6643	19	with	with	IN
12350	6643	20	a	a	DT
12350	6643	21	broom	broom	NN
12350	6643	22	splint	splint	NN
12350	6643	23	.	.	.
12350	6644	1	Take	take	VB
12350	6644	2	them	-PRON-	PRP
12350	6644	3	out	out	RP
12350	6644	4	with	with	IN
12350	6644	5	a	a	DT
12350	6644	6	skimmer	skimmer	NN
12350	6644	7	and	and	CC
12350	6644	8	lay	lie	VBD
12350	6644	9	on	on	IN
12350	6644	10	flat	flat	JJ
12350	6644	11	dishes	dish	NNS
12350	6644	12	to	to	TO
12350	6644	13	cool	cool	VB
12350	6644	14	.	.	.
12350	6645	1	Repeat	repeat	VB
12350	6645	2	this	this	DT
12350	6645	3	process	process	NN
12350	6645	4	until	until	IN
12350	6645	5	all	all	PDT
12350	6645	6	the	the	DT
12350	6645	7	fruit	fruit	NN
12350	6645	8	is	be	VBZ
12350	6645	9	properly	properly	RB
12350	6645	10	cooked	cook	VBN
12350	6645	11	;	;	:
12350	6645	12	then	then	RB
12350	6645	13	put	put	VB
12350	6645	14	the	the	DT
12350	6645	15	sugar	sugar	NN
12350	6645	16	in	in	IN
12350	6645	17	the	the	DT
12350	6645	18	liquor	liquor	NN
12350	6645	19	and	and	CC
12350	6645	20	let	let	VB
12350	6645	21	it	-PRON-	PRP
12350	6645	22	boil	boil	VB
12350	6645	23	gently	gently	RB
12350	6645	24	to	to	IN
12350	6645	25	a	a	DT
12350	6645	26	thick	thick	JJ
12350	6645	27	syrup	syrup	NN
12350	6645	28	;	;	:
12350	6645	29	put	put	VBN
12350	6645	30	in	in	RP
12350	6645	31	as	as	RB
12350	6645	32	many	many	JJ
12350	6645	33	of	of	IN
12350	6645	34	the	the	DT
12350	6645	35	cooked	cooked	JJ
12350	6645	36	quinces	quince	NNS
12350	6645	37	as	as	IN
12350	6645	38	the	the	DT
12350	6645	39	syrup	syrup	NN
12350	6645	40	will	will	MD
12350	6645	41	cover	cover	VB
12350	6645	42	and	and	CC
12350	6645	43	let	let	VB
12350	6645	44	them	-PRON-	PRP
12350	6645	45	cook	cook	VB
12350	6645	46	in	in	IN
12350	6645	47	the	the	DT
12350	6645	48	syrup	syrup	NN
12350	6645	49	for	for	IN
12350	6645	50	twenty	twenty	CD
12350	6645	51	minutes	minute	NNS
12350	6645	52	;	;	:
12350	6645	53	skim	skim	VB
12350	6645	54	them	-PRON-	PRP
12350	6645	55	out	out	RP
12350	6645	56	and	and	CC
12350	6645	57	lay	lie	VBD
12350	6645	58	on	on	IN
12350	6645	59	flat	flat	JJ
12350	6645	60	dishes	dish	NNS
12350	6645	61	to	to	TO
12350	6645	62	cool	cool	VB
12350	6645	63	.	.	.
12350	6646	1	Repeat	repeat	VB
12350	6646	2	this	this	DT
12350	6646	3	process	process	NN
12350	6646	4	until	until	IN
12350	6646	5	all	all	PDT
12350	6646	6	the	the	DT
12350	6646	7	quinces	quince	NNS
12350	6646	8	are	be	VBP
12350	6646	9	cooked	cook	VBN
12350	6646	10	in	in	IN
12350	6646	11	the	the	DT
12350	6646	12	syrup	syrup	NN
12350	6646	13	.	.	.
12350	6647	1	When	when	WRB
12350	6647	2	they	-PRON-	PRP
12350	6647	3	are	be	VBP
12350	6647	4	cool	cool	JJ
12350	6647	5	put	put	VBN
12350	6647	6	the	the	DT
12350	6647	7	quinces	quince	NNS
12350	6647	8	in	in	IN
12350	6647	9	glass	glass	NN
12350	6647	10	jars	jar	NNS
12350	6647	11	,	,	,
12350	6647	12	filling	fill	VBG
12350	6647	13	each	each	DT
12350	6647	14	one	one	CD
12350	6647	15	half	half	NN
12350	6647	16	full	full	JJ
12350	6647	17	.	.	.
12350	6648	1	Let	let	VB
12350	6648	2	the	the	DT
12350	6648	3	syrup	syrup	NN
12350	6648	4	boil	boil	VB
12350	6648	5	until	until	IN
12350	6648	6	very	very	RB
12350	6648	7	thick	thick	JJ
12350	6648	8	,	,	,
12350	6648	9	stirring	stir	VBG
12350	6648	10	it	-PRON-	PRP
12350	6648	11	frequently	frequently	RB
12350	6648	12	and	and	CC
12350	6648	13	skimming	skim	VBG
12350	6648	14	it	-PRON-	PRP
12350	6648	15	clear	clear	JJ
12350	6648	16	.	.	.
12350	6649	1	Then	then	RB
12350	6649	2	pour	pour	VB
12350	6649	3	it	-PRON-	PRP
12350	6649	4	through	through	IN
12350	6649	5	a	a	DT
12350	6649	6	fine	fine	JJ
12350	6649	7	strainer	strainer	NN
12350	6649	8	,	,	,
12350	6649	9	while	while	IN
12350	6649	10	very	very	RB
12350	6649	11	hot	hot	JJ
12350	6649	12	,	,	,
12350	6649	13	over	over	IN
12350	6649	14	the	the	DT
12350	6649	15	fruit	fruit	NN
12350	6649	16	;	;	:
12350	6649	17	and	and	CC
12350	6649	18	as	as	RB
12350	6649	19	soon	soon	RB
12350	6649	20	as	as	IN
12350	6649	21	a	a	DT
12350	6649	22	jar	jar	NN
12350	6649	23	is	be	VBZ
12350	6649	24	full	full	JJ
12350	6649	25	,	,	,
12350	6649	26	fasten	fasten	RB
12350	6649	27	on	on	IN
12350	6649	28	the	the	DT
12350	6649	29	cover	cover	NN
12350	6649	30	.	.	.
12350	6650	1	It	-PRON-	PRP
12350	6650	2	is	be	VBZ
12350	6650	3	tiresome	tiresome	JJ
12350	6650	4	work	work	NN
12350	6650	5	to	to	TO
12350	6650	6	preserve	preserve	VB
12350	6650	7	quinces	quince	NNS
12350	6650	8	,	,	,
12350	6650	9	but	but	CC
12350	6650	10	the	the	DT
12350	6650	11	result	result	NN
12350	6650	12	pays	pay	VBZ
12350	6650	13	for	for	IN
12350	6650	14	all	all	PDT
12350	6650	15	the	the	DT
12350	6650	16	trouble	trouble	NN
12350	6650	17	.	.	.
12350	6651	1	CITRON	CITRON	NNP
12350	6651	2	PRESERVE	PRESERVE	NNP
12350	6651	3	Pare	Pare	NNP
12350	6651	4	and	and	CC
12350	6651	5	core	core	VB
12350	6651	6	the	the	DT
12350	6651	7	citron	citron	NN
12350	6651	8	;	;	:
12350	6651	9	cut	cut	VBD
12350	6651	10	it	-PRON-	PRP
12350	6651	11	into	into	IN
12350	6651	12	strips	strip	NNS
12350	6651	13	and	and	CC
12350	6651	14	notch	notch	VBP
12350	6651	15	the	the	DT
12350	6651	16	edges	edge	NNS
12350	6651	17	;	;	:
12350	6651	18	or	or	CC
12350	6651	19	cut	cut	VBD
12350	6651	20	it	-PRON-	PRP
12350	6651	21	into	into	IN
12350	6651	22	fancy	fancy	JJ
12350	6651	23	shapes	shape	NNS
12350	6651	24	.	.	.
12350	6652	1	Allow	allow	VB
12350	6652	2	a	a	DT
12350	6652	3	pound	pound	NN
12350	6652	4	of	of	IN
12350	6652	5	sugar	sugar	NN
12350	6652	6	to	to	IN
12350	6652	7	a	a	DT
12350	6652	8	pound	pound	NN
12350	6652	9	of	of	IN
12350	6652	10	fruit	fruit	NN
12350	6652	11	,	,	,
12350	6652	12	and	and	CC
12350	6652	13	to	to	TO
12350	6652	14	six	six	CD
12350	6652	15	pounds	pound	NNS
12350	6652	16	of	of	IN
12350	6652	17	the	the	DT
12350	6652	18	fruit	fruit	NN
12350	6652	19	allow	allow	VBP
12350	6652	20	four	four	CD
12350	6652	21	lemons	lemon	NNS
12350	6652	22	and	and	CC
12350	6652	23	a	a	DT
12350	6652	24	quarter	quarter	NN
12350	6652	25	of	of	IN
12350	6652	26	a	a	DT
12350	6652	27	pound	pound	NN
12350	6652	28	of	of	IN
12350	6652	29	ginger	ginger	NN
12350	6652	30	root	root	NN
12350	6652	31	.	.	.
12350	6653	1	Tie	tie	VB
12350	6653	2	the	the	DT
12350	6653	3	ginger	ginger	NN
12350	6653	4	in	in	IN
12350	6653	5	a	a	DT
12350	6653	6	cloth	cloth	NN
12350	6653	7	,	,	,
12350	6653	8	and	and	CC
12350	6653	9	boil	boil	VB
12350	6653	10	it	-PRON-	PRP
12350	6653	11	in	in	IN
12350	6653	12	a	a	DT
12350	6653	13	quart	quart	NN
12350	6653	14	and	and	CC
12350	6653	15	a	a	DT
12350	6653	16	half	half	NN
12350	6653	17	of	of	IN
12350	6653	18	water	water	NN
12350	6653	19	until	until	IN
12350	6653	20	the	the	DT
12350	6653	21	flavor	flavor	NN
12350	6653	22	is	be	VBZ
12350	6653	23	extracted	extract	VBN
12350	6653	24	;	;	:
12350	6653	25	then	then	RB
12350	6653	26	remove	remove	VB
12350	6653	27	it	-PRON-	PRP
12350	6653	28	,	,	,
12350	6653	29	and	and	CC
12350	6653	30	add	add	VB
12350	6653	31	to	to	IN
12350	6653	32	the	the	DT
12350	6653	33	water	water	NN
12350	6653	34	the	the	DT
12350	6653	35	sugar	sugar	NN
12350	6653	36	and	and	CC
12350	6653	37	the	the	DT
12350	6653	38	juice	juice	NN
12350	6653	39	of	of	IN
12350	6653	40	the	the	DT
12350	6653	41	lemons	lemon	NNS
12350	6653	42	;	;	:
12350	6653	43	stir	stir	VB
12350	6653	44	until	until	IN
12350	6653	45	the	the	DT
12350	6653	46	sugar	sugar	NN
12350	6653	47	is	be	VBZ
12350	6653	48	dissolved	dissolve	VBN
12350	6653	49	and	and	CC
12350	6653	50	the	the	DT
12350	6653	51	syrup	syrup	NN
12350	6653	52	is	be	VBZ
12350	6653	53	clear	clear	JJ
12350	6653	54	;	;	:
12350	6653	55	take	take	VB
12350	6653	56	off	off	RP
12350	6653	57	any	any	DT
12350	6653	58	scum	scum	NN
12350	6653	59	;	;	:
12350	6653	60	then	then	RB
12350	6653	61	add	add	VB
12350	6653	62	the	the	DT
12350	6653	63	citron	citron	NN
12350	6653	64	and	and	CC
12350	6653	65	cook	cook	NN
12350	6653	66	until	until	IN
12350	6653	67	it	-PRON-	PRP
12350	6653	68	is	be	VBZ
12350	6653	69	clear	clear	JJ
12350	6653	70	,	,	,
12350	6653	71	but	but	CC
12350	6653	72	not	not	RB
12350	6653	73	soft	soft	JJ
12350	6653	74	enough	enough	RB
12350	6653	75	to	to	TO
12350	6653	76	fall	fall	VB
12350	6653	77	apart	apart	RB
12350	6653	78	.	.	.
12350	6654	1	Can	Can	MD
12350	6654	2	and	and	CC
12350	6654	3	seal	seal	VB
12350	6654	4	while	while	IN
12350	6654	5	hot	hot	JJ
12350	6654	6	.	.	.
12350	6655	1	MARMALADES	MARMALADES	NNP
12350	6655	2	Marmalades	marmalade	NNS
12350	6655	3	require	require	VBP
12350	6655	4	great	great	JJ
12350	6655	5	care	care	NN
12350	6655	6	while	while	IN
12350	6655	7	cooking	cook	VBG
12350	6655	8	because	because	IN
12350	6655	9	no	no	DT
12350	6655	10	moisture	moisture	NN
12350	6655	11	is	be	VBZ
12350	6655	12	added	add	VBN
12350	6655	13	to	to	IN
12350	6655	14	the	the	DT
12350	6655	15	fruit	fruit	NN
12350	6655	16	and	and	CC
12350	6655	17	sugar	sugar	NN
12350	6655	18	.	.	.
12350	6656	1	If	if	IN
12350	6656	2	the	the	DT
12350	6656	3	marmalade	marmalade	NN
12350	6656	4	is	be	VBZ
12350	6656	5	made	make	VBN
12350	6656	6	from	from	IN
12350	6656	7	berries	berry	NNS
12350	6656	8	the	the	DT
12350	6656	9	fruit	fruit	NN
12350	6656	10	should	should	MD
12350	6656	11	be	be	VB
12350	6656	12	rubbed	rub	VBN
12350	6656	13	through	through	IN
12350	6656	14	a	a	DT
12350	6656	15	sieve	sieve	NN
12350	6656	16	to	to	TO
12350	6656	17	remove	remove	VB
12350	6656	18	the	the	DT
12350	6656	19	seeds	seed	NNS
12350	6656	20	.	.	.
12350	6657	1	If	if	IN
12350	6657	2	large	large	JJ
12350	6657	3	fruit	fruit	NN
12350	6657	4	is	be	VBZ
12350	6657	5	used	use	VBN
12350	6657	6	have	have	VBP
12350	6657	7	it	-PRON-	PRP
12350	6657	8	washed	wash	VBN
12350	6657	9	,	,	,
12350	6657	10	pared	pare	VBD
12350	6657	11	,	,	,
12350	6657	12	cored	core	VBD
12350	6657	13	,	,	,
12350	6657	14	and	and	CC
12350	6657	15	quartered	quarter	VBN
12350	6657	16	.	.	.
12350	6658	1	Measure	measure	VB
12350	6658	2	the	the	DT
12350	6658	3	fruit	fruit	NN
12350	6658	4	and	and	CC
12350	6658	5	sugar	sugar	NN
12350	6658	6	,	,	,
12350	6658	7	allowing	allow	VBG
12350	6658	8	one	one	CD
12350	6658	9	pint	pint	NN
12350	6658	10	of	of	IN
12350	6658	11	sugar	sugar	NN
12350	6658	12	to	to	IN
12350	6658	13	each	each	DT
12350	6658	14	quart	quart	NN
12350	6658	15	of	of	IN
12350	6658	16	fruit	fruit	NN
12350	6658	17	.	.	.
12350	6659	1	Rinse	rinse	VB
12350	6659	2	the	the	DT
12350	6659	3	preserving	preserving	JJ
12350	6659	4	kettle	kettle	NN
12350	6659	5	with	with	IN
12350	6659	6	cold	cold	JJ
12350	6659	7	water	water	NN
12350	6659	8	that	that	WDT
12350	6659	9	there	there	EX
12350	6659	10	may	may	MD
12350	6659	11	be	be	VB
12350	6659	12	a	a	DT
12350	6659	13	slight	slight	JJ
12350	6659	14	coat	coat	NN
12350	6659	15	of	of	IN
12350	6659	16	moisture	moisture	NN
12350	6659	17	on	on	IN
12350	6659	18	the	the	DT
12350	6659	19	sides	side	NNS
12350	6659	20	and	and	CC
12350	6659	21	bottom	bottom	NN
12350	6659	22	.	.	.
12350	6660	1	Put	put	VB
12350	6660	2	alternate	alternate	JJ
12350	6660	3	layers	layer	NNS
12350	6660	4	of	of	IN
12350	6660	5	fruit	fruit	NN
12350	6660	6	and	and	CC
12350	6660	7	sugar	sugar	NN
12350	6660	8	in	in	IN
12350	6660	9	the	the	DT
12350	6660	10	kettle	kettle	NN
12350	6660	11	,	,	,
12350	6660	12	having	have	VBG
12350	6660	13	the	the	DT
12350	6660	14	first	first	JJ
12350	6660	15	layer	layer	NN
12350	6660	16	fruit	fruit	NN
12350	6660	17	.	.	.
12350	6661	1	Heat	heat	NN
12350	6661	2	slowly	slowly	RB
12350	6661	3	,	,	,
12350	6661	4	stirring	stir	VBG
12350	6661	5	frequently	frequently	RB
12350	6661	6	.	.	.
12350	6662	1	While	while	IN
12350	6662	2	stirring	stir	VBG
12350	6662	3	,	,	,
12350	6662	4	break	break	VB
12350	6662	5	up	up	RP
12350	6662	6	the	the	DT
12350	6662	7	fruit	fruit	NN
12350	6662	8	as	as	RB
12350	6662	9	much	much	RB
12350	6662	10	as	as	IN
12350	6662	11	possible	possible	JJ
12350	6662	12	.	.	.
12350	6663	1	Cook	cook	VB
12350	6663	2	about	about	RB
12350	6663	3	two	two	CD
12350	6663	4	hours	hour	NNS
12350	6663	5	,	,	,
12350	6663	6	then	then	RB
12350	6663	7	put	put	VB
12350	6663	8	in	in	RP
12350	6663	9	small	small	JJ
12350	6663	10	sterilized	sterilize	VBN
12350	6663	11	jars	jar	NNS
12350	6663	12	.	.	.
12350	6664	1	ORANGE	ORANGE	NNP
12350	6664	2	MARMALADE	MARMALADE	NNP
12350	6664	3	The	the	DT
12350	6664	4	white	white	JJ
12350	6664	5	part	part	NN
12350	6664	6	between	between	IN
12350	6664	7	the	the	DT
12350	6664	8	yellow	yellow	JJ
12350	6664	9	rind	rind	NN
12350	6664	10	and	and	CC
12350	6664	11	the	the	DT
12350	6664	12	inner	inner	JJ
12350	6664	13	skin	skin	NN
12350	6664	14	of	of	IN
12350	6664	15	the	the	DT
12350	6664	16	orange	orange	NN
12350	6664	17	used	use	VBN
12350	6664	18	to	to	TO
12350	6664	19	be	be	VB
12350	6664	20	most	most	RBS
12350	6664	21	sedulously	sedulously	RB
12350	6664	22	removed	remove	VBN
12350	6664	23	,	,	,
12350	6664	24	but	but	CC
12350	6664	25	now	now	RB
12350	6664	26	we	-PRON-	PRP
12350	6664	27	know	know	VBP
12350	6664	28	that	that	IN
12350	6664	29	there	there	EX
12350	6664	30	is	be	VBZ
12350	6664	31	great	great	JJ
12350	6664	32	economy	economy	NN
12350	6664	33	in	in	IN
12350	6664	34	using	use	VBG
12350	6664	35	it	-PRON-	PRP
12350	6664	36	.	.	.
12350	6665	1	By	by	IN
12350	6665	2	doing	do	VBG
12350	6665	3	so	so	RB
12350	6665	4	we	-PRON-	PRP
12350	6665	5	can	can	MD
12350	6665	6	use	use	VB
12350	6665	7	large	large	JJ
12350	6665	8	quantities	quantity	NNS
12350	6665	9	of	of	IN
12350	6665	10	water	water	NN
12350	6665	11	in	in	IN
12350	6665	12	proportion	proportion	NN
12350	6665	13	to	to	IN
12350	6665	14	fruit	fruit	NN
12350	6665	15	,	,	,
12350	6665	16	for	for	IN
12350	6665	17	it	-PRON-	PRP
12350	6665	18	has	have	VBZ
12350	6665	19	the	the	DT
12350	6665	20	property	property	NN
12350	6665	21	of	of	IN
12350	6665	22	converting	convert	VBG
12350	6665	23	this	this	DT
12350	6665	24	into	into	IN
12350	6665	25	jelly	jelly	NNP
12350	6665	26	.	.	.
12350	6666	1	The	the	DT
12350	6666	2	Seville	Seville	NNP
12350	6666	3	orange	orange	NN
12350	6666	4	used	use	VBD
12350	6666	5	to	to	TO
12350	6666	6	be	be	VB
12350	6666	7	the	the	DT
12350	6666	8	orange	orange	NN
12350	6666	9	used	use	VBN
12350	6666	10	in	in	IN
12350	6666	11	Scotland	Scotland	NNP
12350	6666	12	and	and	CC
12350	6666	13	England	England	NNP
12350	6666	14	for	for	IN
12350	6666	15	marmalades	marmalade	NNS
12350	6666	16	because	because	IN
12350	6666	17	of	of	IN
12350	6666	18	its	-PRON-	PRP$
12350	6666	19	bitter	bitter	JJ
12350	6666	20	flavor	flavor	NN
12350	6666	21	,	,	,
12350	6666	22	but	but	CC
12350	6666	23	we	-PRON-	PRP
12350	6666	24	can	can	MD
12350	6666	25	get	get	VB
12350	6666	26	the	the	DT
12350	6666	27	same	same	JJ
12350	6666	28	effect	effect	NN
12350	6666	29	by	by	IN
12350	6666	30	using	use	VBG
12350	6666	31	the	the	DT
12350	6666	32	grapefruit	grapefruit	NN
12350	6666	33	.	.	.
12350	6667	1	An	an	DT
12350	6667	2	all	all	DT
12350	6667	3	grapefruit	grapefruit	JJ
12350	6667	4	marmalade	marmalade	NN
12350	6667	5	is	be	VBZ
12350	6667	6	not	not	RB
12350	6667	7	nearly	nearly	RB
12350	6667	8	so	so	RB
12350	6667	9	attractive	attractive	JJ
12350	6667	10	and	and	CC
12350	6667	11	pretty	pretty	JJ
12350	6667	12	as	as	IN
12350	6667	13	one	one	CD
12350	6667	14	of	of	IN
12350	6667	15	combined	combine	VBN
12350	6667	16	fruits	fruit	NNS
12350	6667	17	,	,	,
12350	6667	18	nor	nor	CC
12350	6667	19	does	do	VBZ
12350	6667	20	it	-PRON-	PRP
12350	6667	21	have	have	VB
12350	6667	22	the	the	DT
12350	6667	23	zest	zest	NN
12350	6667	24	that	that	WDT
12350	6667	25	the	the	DT
12350	6667	26	grapefruit	grapefruit	NN
12350	6667	27	seems	seem	VBZ
12350	6667	28	to	to	TO
12350	6667	29	give	give	VB
12350	6667	30	to	to	IN
12350	6667	31	a	a	DT
12350	6667	32	marmalade	marmalade	NN
12350	6667	33	where	where	WRB
12350	6667	34	it	-PRON-	PRP
12350	6667	35	is	be	VBZ
12350	6667	36	only	only	RB
12350	6667	37	one	one	CD
12350	6667	38	of	of	IN
12350	6667	39	the	the	DT
12350	6667	40	constituents	constituent	NNS
12350	6667	41	.	.	.
12350	6668	1	AMBER	AMBER	NNP
12350	6668	2	MARMALADE	MARMALADE	NNP
12350	6668	3	Slice	Slice	NNP
12350	6668	4	thin	thin	JJ
12350	6668	5	,	,	,
12350	6668	6	skin	skin	NN
12350	6668	7	and	and	CC
12350	6668	8	all	all	DT
12350	6668	9	,	,	,
12350	6668	10	one	one	CD
12350	6668	11	grapefruit	grapefruit	NN
12350	6668	12	,	,	,
12350	6668	13	one	one	CD
12350	6668	14	orange	orange	NN
12350	6668	15	,	,	,
12350	6668	16	one	one	CD
12350	6668	17	lemon	lemon	NN
12350	6668	18	.	.	.
12350	6669	1	Add	add	VB
12350	6669	2	to	to	IN
12350	6669	3	this	this	DT
12350	6669	4	three	three	CD
12350	6669	5	times	time	NNS
12350	6669	6	its	-PRON-	PRP$
12350	6669	7	measure	measure	NN
12350	6669	8	of	of	IN
12350	6669	9	water	water	NN
12350	6669	10	and	and	CC
12350	6669	11	allow	allow	VB
12350	6669	12	to	to	TO
12350	6669	13	stand	stand	VB
12350	6669	14	overnight	overnight	RB
12350	6669	15	.	.	.
12350	6670	1	Cook	cook	VB
12350	6670	2	for	for	IN
12350	6670	3	ten	ten	CD
12350	6670	4	minutes	minute	NNS
12350	6670	5	the	the	DT
12350	6670	6	next	next	JJ
12350	6670	7	morning	morning	NN
12350	6670	8	and	and	CC
12350	6670	9	then	then	RB
12350	6670	10	allow	allow	VB
12350	6670	11	to	to	TO
12350	6670	12	stand	stand	VB
12350	6670	13	until	until	IN
12350	6670	14	the	the	DT
12350	6670	15	next	next	JJ
12350	6670	16	morning	morning	NN
12350	6670	17	,	,	,
12350	6670	18	when	when	WRB
12350	6670	19	finish	finish	NN
12350	6670	20	by	by	IN
12350	6670	21	adding	add	VBG
12350	6670	22	as	as	RB
12350	6670	23	much	much	JJ
12350	6670	24	sugar	sugar	NN
12350	6670	25	as	as	IN
12350	6670	26	there	there	EX
12350	6670	27	is	be	VBZ
12350	6670	28	liquid	liquid	NN
12350	6670	29	and	and	CC
12350	6670	30	boiling	boil	VBG
12350	6670	31	slowly	slowly	RB
12350	6670	32	until	until	IN
12350	6670	33	done	do	VBN
12350	6670	34	,	,	,
12350	6670	35	or	or	CC
12350	6670	36	until	until	IN
12350	6670	37	it	-PRON-	PRP
12350	6670	38	jellies	jelly	VBZ
12350	6670	39	.	.	.
12350	6671	1	The	the	DT
12350	6671	2	time	time	NN
12350	6671	3	commonly	commonly	RB
12350	6671	4	given	give	VBN
12350	6671	5	is	be	VBZ
12350	6671	6	two	two	CD
12350	6671	7	hours	hour	NNS
12350	6671	8	,	,	,
12350	6671	9	but	but	CC
12350	6671	10	a	a	DT
12350	6671	11	half	half	JJ
12350	6671	12	hour	hour	NN
12350	6671	13	less	less	JJR
12350	6671	14	than	than	IN
12350	6671	15	this	this	DT
12350	6671	16	is	be	VBZ
12350	6671	17	ample	ample	JJ
12350	6671	18	.	.	.
12350	6672	1	RHUBARB	rhubarb	VB
12350	6672	2	AND	and	CC
12350	6672	3	ORANGE	ORANGE	NNP
12350	6672	4	MARMALADE	MARMALADE	NNP
12350	6672	5	Cut	Cut	NNP
12350	6672	6	three	three	CD
12350	6672	7	pounds	pound	NNS
12350	6672	8	of	of	IN
12350	6672	9	pie	pie	NN
12350	6672	10	plant	plant	NN
12350	6672	11	into	into	IN
12350	6672	12	small	small	JJ
12350	6672	13	pieces	piece	NNS
12350	6672	14	(	(	-LRB-
12350	6672	15	unpeeled	unpeeled	JJ
12350	6672	16	)	)	-RRB-
12350	6672	17	.	.	.
12350	6673	1	Peel	peel	VB
12350	6673	2	three	three	CD
12350	6673	3	oranges	orange	NNS
12350	6673	4	and	and	CC
12350	6673	5	cut	cut	VBD
12350	6673	6	into	into	IN
12350	6673	7	small	small	JJ
12350	6673	8	pieces	piece	NNS
12350	6673	9	.	.	.
12350	6674	1	Put	put	VB
12350	6674	2	with	with	IN
12350	6674	3	this	this	DT
12350	6674	4	two	two	CD
12350	6674	5	cups	cup	NNS
12350	6674	6	of	of	IN
12350	6674	7	sugar	sugar	NN
12350	6674	8	and	and	CC
12350	6674	9	the	the	DT
12350	6674	10	grated	grate	VBN
12350	6674	11	rind	rind	NN
12350	6674	12	of	of	IN
12350	6674	13	one	one	CD
12350	6674	14	orange	orange	NN
12350	6674	15	.	.	.
12350	6675	1	Let	let	VB
12350	6675	2	stand	stand	VB
12350	6675	3	overnight	overnight	RB
12350	6675	4	.	.	.
12350	6676	1	Cook	cook	VB
12350	6676	2	until	until	IN
12350	6676	3	clear	clear	JJ
12350	6676	4	,	,	,
12350	6676	5	stirring	stir	VBG
12350	6676	6	often	often	RB
12350	6676	7	.	.	.
12350	6677	1	Then	then	RB
12350	6677	2	add	add	VB
12350	6677	3	three	three	CD
12350	6677	4	pounds	pound	NNS
12350	6677	5	of	of	IN
12350	6677	6	granulated	granulate	VBN
12350	6677	7	sugar	sugar	NN
12350	6677	8	heated	heat	VBN
12350	6677	9	in	in	IN
12350	6677	10	oven	oven	NNP
12350	6677	11	.	.	.
12350	6678	1	Cook	cook	VB
12350	6678	2	until	until	IN
12350	6678	3	clear	clear	JJ
12350	6678	4	;	;	:
12350	6678	5	ten	ten	CD
12350	6678	6	to	to	TO
12350	6678	7	twenty	twenty	CD
12350	6678	8	minutes	minute	NNS
12350	6678	9	.	.	.
12350	6679	1	Pour	pour	VB
12350	6679	2	into	into	IN
12350	6679	3	jelly	jelly	JJ
12350	6679	4	glasses	glass	NNS
12350	6679	5	and	and	CC
12350	6679	6	cover	cover	VB
12350	6679	7	with	with	IN
12350	6679	8	paraffin	paraffin	NN
12350	6679	9	.	.	.
12350	6680	1	APPLE	APPLE	NNP
12350	6680	2	AND	and	CC
12350	6680	3	QUINCE	QUINCE	NNP
12350	6680	4	CONSERVE	CONSERVE	NNP
12350	6680	5	A	a	DT
12350	6680	6	novelty	novelty	NN
12350	6680	7	for	for	IN
12350	6680	8	the	the	DT
12350	6680	9	preserve	preserve	NN
12350	6680	10	closet	closet	NN
12350	6680	11	and	and	CC
12350	6680	12	one	one	NN
12350	6680	13	that	that	WDT
12350	6680	14	is	be	VBZ
12350	6680	15	very	very	RB
12350	6680	16	good	good	JJ
12350	6680	17	is	be	VBZ
12350	6680	18	made	make	VBN
12350	6680	19	from	from	IN
12350	6680	20	ripe	ripe	JJ
12350	6680	21	apples	apple	NNS
12350	6680	22	and	and	CC
12350	6680	23	quinces	quince	NNS
12350	6680	24	.	.	.
12350	6681	1	Use	use	VB
12350	6681	2	one	one	CD
12350	6681	3	peck	peck	NN
12350	6681	4	of	of	IN
12350	6681	5	juicy	juicy	JJ
12350	6681	6	cooking	cooking	NN
12350	6681	7	apples	apple	NNS
12350	6681	8	and	and	CC
12350	6681	9	two	two	CD
12350	6681	10	quarts	quart	NNS
12350	6681	11	of	of	IN
12350	6681	12	sugar	sugar	NN
12350	6681	13	.	.	.
12350	6682	1	Pare	pare	VB
12350	6682	2	the	the	DT
12350	6682	3	quinces	quince	NNS
12350	6682	4	and	and	CC
12350	6682	5	cut	cut	VBD
12350	6682	6	out	out	RP
12350	6682	7	the	the	DT
12350	6682	8	cores	core	NNS
12350	6682	9	.	.	.
12350	6683	1	Put	put	VB
12350	6683	2	the	the	DT
12350	6683	3	parings	paring	NNS
12350	6683	4	and	and	CC
12350	6683	5	cores	core	NNS
12350	6683	6	into	into	IN
12350	6683	7	a	a	DT
12350	6683	8	preserving	preserving	JJ
12350	6683	9	kettle	kettle	NN
12350	6683	10	with	with	IN
12350	6683	11	two	two	CD
12350	6683	12	quarts	quart	NNS
12350	6683	13	of	of	IN
12350	6683	14	water	water	NN
12350	6683	15	and	and	CC
12350	6683	16	boil	boil	VB
12350	6683	17	gently	gently	RB
12350	6683	18	for	for	IN
12350	6683	19	forty	forty	CD
12350	6683	20	-	-	HYPH
12350	6683	21	five	five	CD
12350	6683	22	minutes	minute	NNS
12350	6683	23	.	.	.
12350	6684	1	Meanwhile	meanwhile	RB
12350	6684	2	,	,	,
12350	6684	3	cut	cut	VBD
12350	6684	4	the	the	DT
12350	6684	5	quinces	quince	NNS
12350	6684	6	into	into	IN
12350	6684	7	eighths	eighth	NNS
12350	6684	8	,	,	,
12350	6684	9	put	put	VB
12350	6684	10	them	-PRON-	PRP
12350	6684	11	into	into	IN
12350	6684	12	a	a	DT
12350	6684	13	kettle	kettle	NN
12350	6684	14	with	with	IN
12350	6684	15	three	three	CD
12350	6684	16	pints	pint	NNS
12350	6684	17	of	of	IN
12350	6684	18	water	water	NN
12350	6684	19	and	and	CC
12350	6684	20	simmer	simmer	NN
12350	6684	21	until	until	IN
12350	6684	22	the	the	DT
12350	6684	23	fruit	fruit	NN
12350	6684	24	can	can	MD
12350	6684	25	be	be	VB
12350	6684	26	pierced	pierce	VBN
12350	6684	27	with	with	IN
12350	6684	28	a	a	DT
12350	6684	29	straw	straw	NN
12350	6684	30	;	;	:
12350	6684	31	then	then	RB
12350	6684	32	lift	lift	VB
12350	6684	33	the	the	DT
12350	6684	34	fruit	fruit	NN
12350	6684	35	from	from	IN
12350	6684	36	the	the	DT
12350	6684	37	water	water	NN
12350	6684	38	and	and	CC
12350	6684	39	lay	lie	VBD
12350	6684	40	them	-PRON-	PRP
12350	6684	41	on	on	IN
12350	6684	42	a	a	DT
12350	6684	43	platter	platter	NN
12350	6684	44	to	to	TO
12350	6684	45	drain	drain	VB
12350	6684	46	.	.	.
12350	6685	1	Strain	strain	VB
12350	6685	2	the	the	DT
12350	6685	3	water	water	NN
12350	6685	4	in	in	IN
12350	6685	5	which	which	WDT
12350	6685	6	the	the	DT
12350	6685	7	parings	paring	NNS
12350	6685	8	and	and	CC
12350	6685	9	cores	core	NNS
12350	6685	10	have	have	VBP
12350	6685	11	cooked	cook	VBN
12350	6685	12	into	into	IN
12350	6685	13	the	the	DT
12350	6685	14	water	water	NN
12350	6685	15	in	in	IN
12350	6685	16	which	which	WDT
12350	6685	17	the	the	DT
12350	6685	18	quinces	quince	NNS
12350	6685	19	have	have	VBP
12350	6685	20	cooked	cook	VBN
12350	6685	21	,	,	,
12350	6685	22	and	and	CC
12350	6685	23	after	after	IN
12350	6685	24	adding	add	VBG
12350	6685	25	the	the	DT
12350	6685	26	sugar	sugar	NN
12350	6685	27	boil	boil	NN
12350	6685	28	for	for	IN
12350	6685	29	ten	ten	CD
12350	6685	30	minutes	minute	NNS
12350	6685	31	.	.	.
12350	6686	1	Pare	Pare	NNP
12350	6686	2	,	,	,
12350	6686	3	core	core	NN
12350	6686	4	and	and	CC
12350	6686	5	quarter	quarter	VB
12350	6686	6	the	the	DT
12350	6686	7	apples	apple	NNS
12350	6686	8	,	,	,
12350	6686	9	and	and	CC
12350	6686	10	place	place	NN
12350	6686	11	in	in	IN
12350	6686	12	the	the	DT
12350	6686	13	syrup	syrup	NN
12350	6686	14	with	with	IN
12350	6686	15	the	the	DT
12350	6686	16	cooked	cooked	JJ
12350	6686	17	quinces	quince	NNS
12350	6686	18	.	.	.
12350	6687	1	Cook	cook	VB
12350	6687	2	slowly	slowly	RB
12350	6687	3	for	for	IN
12350	6687	4	fifteen	fifteen	CD
12350	6687	5	minutes	minute	NNS
12350	6687	6	and	and	CC
12350	6687	7	seal	seal	VB
12350	6687	8	immediately	immediately	RB
12350	6687	9	in	in	IN
12350	6687	10	sterilized	sterilize	VBN
12350	6687	11	jars	jar	NNS
12350	6687	12	.	.	.
12350	6688	1	The	the	DT
12350	6688	2	combined	combine	VBN
12350	6688	3	flavors	flavor	NNS
12350	6688	4	of	of	IN
12350	6688	5	the	the	DT
12350	6688	6	quince	quince	NN
12350	6688	7	and	and	CC
12350	6688	8	apple	apple	NN
12350	6688	9	are	be	VBP
12350	6688	10	very	very	RB
12350	6688	11	pleasing	pleasing	JJ
12350	6688	12	.	.	.
12350	6689	1	CHERRY	cherry	NN
12350	6689	2	CONSERVE	CONSERVE	NNP
12350	6689	3	Take	take	VBP
12350	6689	4	three	three	CD
12350	6689	5	and	and	CC
12350	6689	6	1/2	1/2	CD
12350	6689	7	pounds	pound	NNS
12350	6689	8	of	of	IN
12350	6689	9	large	large	JJ
12350	6689	10	red	red	JJ
12350	6689	11	cherries	cherry	NNS
12350	6689	12	,	,	,
12350	6689	13	stone	stone	VB
12350	6689	14	them	-PRON-	PRP
12350	6689	15	and	and	CC
12350	6689	16	cook	cook	NN
12350	6689	17	for	for	IN
12350	6689	18	fifteen	fifteen	CD
12350	6689	19	minutes	minute	NNS
12350	6689	20	.	.	.
12350	6690	1	Heat	heat	NN
12350	6690	2	two	two	CD
12350	6690	3	and	and	CC
12350	6690	4	1/2	1/2	CD
12350	6690	5	pounds	pound	NNS
12350	6690	6	of	of	IN
12350	6690	7	sugar	sugar	NN
12350	6690	8	in	in	IN
12350	6690	9	the	the	DT
12350	6690	10	oven	oven	NN
12350	6690	11	;	;	:
12350	6690	12	add	add	VB
12350	6690	13	it	-PRON-	PRP
12350	6690	14	to	to	IN
12350	6690	15	the	the	DT
12350	6690	16	cherries	cherry	NNS
12350	6690	17	;	;	:
12350	6690	18	also	also	RB
12350	6690	19	1/4	1/4	CD
12350	6690	20	pound	pound	NN
12350	6690	21	of	of	IN
12350	6690	22	seeded	seeded	JJ
12350	6690	23	raisins	raisin	NNS
12350	6690	24	and	and	CC
12350	6690	25	the	the	DT
12350	6690	26	juice	juice	NN
12350	6690	27	and	and	CC
12350	6690	28	pulp	pulp	NN
12350	6690	29	of	of	IN
12350	6690	30	three	three	CD
12350	6690	31	oranges	orange	NNS
12350	6690	32	.	.	.
12350	6691	1	Cook	cook	VB
12350	6691	2	until	until	IN
12350	6691	3	the	the	DT
12350	6691	4	mixture	mixture	NN
12350	6691	5	is	be	VBZ
12350	6691	6	as	as	RB
12350	6691	7	thick	thick	JJ
12350	6691	8	as	as	IN
12350	6691	9	marmalade	marmalade	NN
12350	6691	10	.	.	.
12350	6692	1	APPLE	APPLE	NNP
12350	6692	2	BUTTER	butter	NN
12350	6692	3	Boil	Boil	NNP
12350	6692	4	down	down	RP
12350	6692	5	any	any	DT
12350	6692	6	desired	desire	VBN
12350	6692	7	quantity	quantity	NN
12350	6692	8	of	of	IN
12350	6692	9	sweet	sweet	JJ
12350	6692	10	cider	cider	NN
12350	6692	11	in	in	IN
12350	6692	12	your	-PRON-	PRP$
12350	6692	13	preserving	preserve	VBG
12350	6692	14	kettle	kettle	NN
12350	6692	15	to	to	IN
12350	6692	16	2/3	2/3	CD
12350	6692	17	the	the	DT
12350	6692	18	original	original	JJ
12350	6692	19	quantity	quantity	NN
12350	6692	20	.	.	.
12350	6693	1	Pare	Pare	NNP
12350	6693	2	,	,	,
12350	6693	3	core	core	NN
12350	6693	4	and	and	CC
12350	6693	5	slice	slice	NN
12350	6693	6	as	as	IN
12350	6693	7	many	many	JJ
12350	6693	8	wine	wine	NN
12350	6693	9	apples	apple	NNS
12350	6693	10	as	as	IN
12350	6693	11	you	-PRON-	PRP
12350	6693	12	wish	wish	VBP
12350	6693	13	to	to	TO
12350	6693	14	use	use	VB
12350	6693	15	.	.	.
12350	6694	1	Boil	Boil	NNP
12350	6694	2	slowly	slowly	RB
12350	6694	3	,	,	,
12350	6694	4	stirring	stir	VBG
12350	6694	5	often	often	RB
12350	6694	6	with	with	IN
12350	6694	7	a	a	DT
12350	6694	8	silver	silver	JJ
12350	6694	9	or	or	CC
12350	6694	10	wooden	wooden	JJ
12350	6694	11	spoon	spoon	NN
12350	6694	12	.	.	.
12350	6695	1	Spice	spice	VB
12350	6695	2	with	with	IN
12350	6695	3	stick	stick	NN
12350	6695	4	cinnamon	cinnamon	NN
12350	6695	5	and	and	CC
12350	6695	6	cloves	clove	NNS
12350	6695	7	,	,	,
12350	6695	8	and	and	CC
12350	6695	9	sweeten	sweeten	VB
12350	6695	10	to	to	IN
12350	6695	11	taste	taste	NN
12350	6695	12	.	.	.
12350	6696	1	Boil	Boil	NNP
12350	6696	2	from	from	IN
12350	6696	3	four	four	CD
12350	6696	4	to	to	TO
12350	6696	5	five	five	CD
12350	6696	6	hours	hour	NNS
12350	6696	7	;	;	:
12350	6696	8	take	take	VB
12350	6696	9	from	from	IN
12350	6696	10	the	the	DT
12350	6696	11	fire	fire	NN
12350	6696	12	,	,	,
12350	6696	13	pour	pour	VB
12350	6696	14	all	all	RB
12350	6696	15	together	together	RB
12350	6696	16	into	into	IN
12350	6696	17	a	a	DT
12350	6696	18	large	large	JJ
12350	6696	19	crock	crock	NN
12350	6696	20	.	.	.
12350	6697	1	Cover	cover	VB
12350	6697	2	and	and	CC
12350	6697	3	let	let	VB
12350	6697	4	it	-PRON-	PRP
12350	6697	5	stand	stand	VB
12350	6697	6	overnight	overnight	RB
12350	6697	7	,	,	,
12350	6697	8	then	then	RB
12350	6697	9	return	return	VB
12350	6697	10	it	-PRON-	PRP
12350	6697	11	to	to	IN
12350	6697	12	the	the	DT
12350	6697	13	preserving	preserve	VBG
12350	6697	14	kettle	kettle	NN
12350	6697	15	and	and	CC
12350	6697	16	boil	boil	VB
12350	6697	17	down	down	RP
12350	6697	18	,	,	,
12350	6697	19	stirring	stir	VBG
12350	6697	20	all	all	PDT
12350	6697	21	the	the	DT
12350	6697	22	while	while	NN
12350	6697	23	until	until	IN
12350	6697	24	it	-PRON-	PRP
12350	6697	25	is	be	VBZ
12350	6697	26	the	the	DT
12350	6697	27	consistency	consistency	NN
12350	6697	28	of	of	IN
12350	6697	29	mush	mush	NN
12350	6697	30	,	,	,
12350	6697	31	and	and	CC
12350	6697	32	of	of	IN
12350	6697	33	a	a	DT
12350	6697	34	dark	dark	JJ
12350	6697	35	brown	brown	JJ
12350	6697	36	color	color	NN
12350	6697	37	.	.	.
12350	6698	1	GRAPE	GRAPE	NNP
12350	6698	2	PRESERVES	PRESERVES	NNP
12350	6698	3	Squeeze	squeeze	VBP
12350	6698	4	the	the	DT
12350	6698	5	pulp	pulp	NN
12350	6698	6	into	into	IN
12350	6698	7	one	one	CD
12350	6698	8	bowl	bowl	NN
12350	6698	9	and	and	CC
12350	6698	10	put	put	VB
12350	6698	11	the	the	DT
12350	6698	12	skins	skin	NNS
12350	6698	13	into	into	IN
12350	6698	14	another	another	DT
12350	6698	15	.	.	.
12350	6699	1	Press	press	VB
12350	6699	2	the	the	DT
12350	6699	3	pulp	pulp	NN
12350	6699	4	through	through	IN
12350	6699	5	a	a	DT
12350	6699	6	sieve	sieve	NN
12350	6699	7	,	,	,
12350	6699	8	weigh	weigh	VB
12350	6699	9	the	the	DT
12350	6699	10	grapes	grape	NNS
12350	6699	11	before	before	IN
12350	6699	12	you	-PRON-	PRP
12350	6699	13	squeeze	squeeze	VBP
12350	6699	14	them	-PRON-	PRP
12350	6699	15	and	and	CC
12350	6699	16	allow	allow	VB
12350	6699	17	three	three	CD
12350	6699	18	-	-	HYPH
12350	6699	19	quarters	quarter	NNS
12350	6699	20	of	of	IN
12350	6699	21	a	a	DT
12350	6699	22	pound	pound	NN
12350	6699	23	of	of	IN
12350	6699	24	sugar	sugar	NN
12350	6699	25	to	to	IN
12350	6699	26	a	a	DT
12350	6699	27	pound	pound	NN
12350	6699	28	of	of	IN
12350	6699	29	fruit	fruit	NN
12350	6699	30	.	.	.
12350	6700	1	Put	put	VB
12350	6700	2	the	the	DT
12350	6700	3	strained	strained	JJ
12350	6700	4	pulp	pulp	NN
12350	6700	5	and	and	CC
12350	6700	6	sugar	sugar	NN
12350	6700	7	on	on	RP
12350	6700	8	to	to	TO
12350	6700	9	boil	boil	VB
12350	6700	10	,	,	,
12350	6700	11	the	the	DT
12350	6700	12	skins	skin	NNS
12350	6700	13	also	also	RB
12350	6700	14	,	,	,
12350	6700	15	and	and	CC
12350	6700	16	boil	boil	VB
12350	6700	17	slowly	slowly	RB
12350	6700	18	until	until	IN
12350	6700	19	thick	thick	JJ
12350	6700	20	.	.	.
12350	6701	1	It	-PRON-	PRP
12350	6701	2	will	will	MD
12350	6701	3	be	be	VB
12350	6701	4	much	much	RB
12350	6701	5	easier	easy	JJR
12350	6701	6	for	for	IN
12350	6701	7	you	-PRON-	PRP
12350	6701	8	to	to	TO
12350	6701	9	heat	heat	VB
12350	6701	10	the	the	DT
12350	6701	11	pulp	pulp	NN
12350	6701	12	before	before	IN
12350	6701	13	straining	strain	VBG
12350	6701	14	.	.	.
12350	6702	1	GERMAN	german	JJ
12350	6702	2	PRUNE	PRUNE	NNP
12350	6702	3	BUTTER	BUTTER	NNP
12350	6702	4	Remove	Remove	NNP
12350	6702	5	pits	pit	NNS
12350	6702	6	and	and	CC
12350	6702	7	wash	wash	VBP
12350	6702	8	prunes	prune	NNS
12350	6702	9	,	,	,
12350	6702	10	take	take	VB
12350	6702	11	three	three	CD
12350	6702	12	-	-	HYPH
12350	6702	13	quarters	quarter	NNS
12350	6702	14	of	of	IN
12350	6702	15	a	a	DT
12350	6702	16	pound	pound	NN
12350	6702	17	of	of	IN
12350	6702	18	sugar	sugar	NN
12350	6702	19	to	to	IN
12350	6702	20	a	a	DT
12350	6702	21	pound	pound	NN
12350	6702	22	of	of	IN
12350	6702	23	fruit	fruit	NN
12350	6702	24	,	,	,
12350	6702	25	and	and	CC
12350	6702	26	enough	enough	JJ
12350	6702	27	water	water	NN
12350	6702	28	to	to	TO
12350	6702	29	keep	keep	VB
12350	6702	30	from	from	IN
12350	6702	31	burning	burn	VBG
12350	6702	32	;	;	:
12350	6702	33	do	do	VB
12350	6702	34	not	not	RB
12350	6702	35	stir	stir	VB
12350	6702	36	but	but	CC
12350	6702	37	remove	remove	VB
12350	6702	38	from	from	IN
12350	6702	39	the	the	DT
12350	6702	40	sides	side	NNS
12350	6702	41	of	of	IN
12350	6702	42	the	the	DT
12350	6702	43	kettle	kettle	NN
12350	6702	44	occasionally	occasionally	RB
12350	6702	45	.	.	.
12350	6703	1	Let	let	VB
12350	6703	2	boil	boil	VB
12350	6703	3	for	for	IN
12350	6703	4	hours	hour	NNS
12350	6703	5	;	;	:
12350	6703	6	when	when	WRB
12350	6703	7	done	do	VBN
12350	6703	8	,	,	,
12350	6703	9	place	place	NN
12350	6703	10	in	in	IN
12350	6703	11	glasses	glass	NNS
12350	6703	12	.	.	.
12350	6704	1	Let	let	VB
12350	6704	2	cool	cool	JJ
12350	6704	3	;	;	:
12350	6704	4	cover	cover	VB
12350	6704	5	with	with	IN
12350	6704	6	paraffin	paraffin	NNP
12350	6704	7	.	.	.
12350	6705	1	CHERRY	cherry	NN
12350	6705	2	MARMALADE	MARMALADE	NNS
12350	6705	3	To	to	IN
12350	6705	4	three	three	CD
12350	6705	5	pounds	pound	NNS
12350	6705	6	of	of	IN
12350	6705	7	sweet	sweet	JJ
12350	6705	8	and	and	CC
12350	6705	9	one	one	CD
12350	6705	10	pound	pound	NN
12350	6705	11	of	of	IN
12350	6705	12	sour	sour	JJ
12350	6705	13	cherries	cherry	NNS
12350	6705	14	allow	allow	VBP
12350	6705	15	two	two	CD
12350	6705	16	pounds	pound	NNS
12350	6705	17	of	of	IN
12350	6705	18	sugar	sugar	NN
12350	6705	19	.	.	.
12350	6706	1	Weigh	weigh	VB
12350	6706	2	the	the	DT
12350	6706	3	cherries	cherry	NNS
12350	6706	4	when	when	WRB
12350	6706	5	stemmed	stem	VBD
12350	6706	6	and	and	CC
12350	6706	7	pitted	pit	VBN
12350	6706	8	.	.	.
12350	6707	1	Make	make	VB
12350	6707	2	a	a	DT
12350	6707	3	syrup	syrup	NN
12350	6707	4	of	of	IN
12350	6707	5	the	the	DT
12350	6707	6	sugar	sugar	NN
12350	6707	7	,	,	,
12350	6707	8	add	add	VB
12350	6707	9	cinnamon	cinnamon	NN
12350	6707	10	bark	bark	NN
12350	6707	11	and	and	CC
12350	6707	12	cloves	clove	NNS
12350	6707	13	.	.	.
12350	6708	1	Put	put	VB
12350	6708	2	in	in	IN
12350	6708	3	the	the	DT
12350	6708	4	sweet	sweet	JJ
12350	6708	5	cherries	cherry	NNS
12350	6708	6	first	first	RB
12350	6708	7	,	,	,
12350	6708	8	adding	add	VBG
12350	6708	9	the	the	DT
12350	6708	10	sour	sour	JJ
12350	6708	11	ones	one	NNS
12350	6708	12	half	half	PDT
12350	6708	13	an	an	DT
12350	6708	14	hour	hour	NN
12350	6708	15	later	later	RB
12350	6708	16	;	;	:
12350	6708	17	boil	boil	VB
12350	6708	18	down	down	RP
12350	6708	19	thick	thick	JJ
12350	6708	20	and	and	CC
12350	6708	21	cover	cover	VB
12350	6708	22	the	the	DT
12350	6708	23	jars	jar	NNS
12350	6708	24	with	with	IN
12350	6708	25	brandied	brandie	VBN
12350	6708	26	paper	paper	NN
12350	6708	27	.	.	.
12350	6709	1	GRAPE	GRAPE	NNP
12350	6709	2	CONSERVE	CONSERVE	NNP
12350	6709	3	Remove	remove	VBP
12350	6709	4	the	the	DT
12350	6709	5	stems	stem	NNS
12350	6709	6	and	and	CC
12350	6709	7	skins	skin	NNS
12350	6709	8	from	from	IN
12350	6709	9	five	five	CD
12350	6709	10	pounds	pound	NNS
12350	6709	11	of	of	IN
12350	6709	12	grapes	grape	NNS
12350	6709	13	and	and	CC
12350	6709	14	boil	boil	VB
12350	6709	15	the	the	DT
12350	6709	16	pulp	pulp	NN
12350	6709	17	until	until	IN
12350	6709	18	tender	tender	NN
12350	6709	19	;	;	:
12350	6709	20	then	then	RB
12350	6709	21	press	press	VB
12350	6709	22	it	-PRON-	PRP
12350	6709	23	through	through	IN
12350	6709	24	a	a	DT
12350	6709	25	sieve	sieve	NN
12350	6709	26	.	.	.
12350	6710	1	Boil	Boil	NNP
12350	6710	2	the	the	DT
12350	6710	3	skins	skin	NNS
12350	6710	4	of	of	IN
12350	6710	5	three	three	CD
12350	6710	6	juicy	juicy	JJ
12350	6710	7	oranges	orange	NNS
12350	6710	8	until	until	IN
12350	6710	9	tender	tender	NN
12350	6710	10	,	,	,
12350	6710	11	then	then	RB
12350	6710	12	chop	chop	VB
12350	6710	13	fine	fine	RB
12350	6710	14	.	.	.
12350	6711	1	Put	put	VB
12350	6711	2	the	the	DT
12350	6711	3	grape	grape	NN
12350	6711	4	skins	skin	NNS
12350	6711	5	and	and	CC
12350	6711	6	the	the	DT
12350	6711	7	pulp	pulp	NN
12350	6711	8	into	into	IN
12350	6711	9	a	a	DT
12350	6711	10	saucepan	saucepan	NN
12350	6711	11	;	;	:
12350	6711	12	add	add	VB
12350	6711	13	the	the	DT
12350	6711	14	orange	orange	NNP
12350	6711	15	juice	juice	NN
12350	6711	16	,	,	,
12350	6711	17	the	the	DT
12350	6711	18	boiled	boil	VBN
12350	6711	19	skins	skin	NNS
12350	6711	20	,	,	,
12350	6711	21	five	five	CD
12350	6711	22	pounds	pound	NNS
12350	6711	23	of	of	IN
12350	6711	24	sugar	sugar	NN
12350	6711	25	,	,	,
12350	6711	26	one	one	CD
12350	6711	27	pound	pound	NN
12350	6711	28	of	of	IN
12350	6711	29	raisins	raisin	NNS
12350	6711	30	--	--	:
12350	6711	31	the	the	DT
12350	6711	32	muscat	muscat	NN
12350	6711	33	seeded	seeded	JJ
12350	6711	34	--	--	:
12350	6711	35	and	and	CC
12350	6711	36	one	one	CD
12350	6711	37	pound	pound	NN
12350	6711	38	of	of	IN
12350	6711	39	shelled	shelled	JJ
12350	6711	40	walnuts	walnut	NNS
12350	6711	41	and	and	CC
12350	6711	42	boil	boil	VB
12350	6711	43	until	until	IN
12350	6711	44	quite	quite	RB
12350	6711	45	thick	thick	JJ
12350	6711	46	.	.	.
12350	6712	1	PLUM	PLUM	NNP
12350	6712	2	CONSERVE	CONSERVE	NNP
12350	6712	3	,	,	,
12350	6712	4	No	no	UH
12350	6712	5	.	.	.
12350	6713	1	1	1	LS
12350	6713	2	Wash	Wash	NNP
12350	6713	3	five	five	CD
12350	6713	4	pounds	pound	NNS
12350	6713	5	of	of	IN
12350	6713	6	blue	blue	JJ
12350	6713	7	plums	plum	NNS
12350	6713	8	or	or	CC
12350	6713	9	German	German	NNP
12350	6713	10	Prunes	Prunes	NNPS
12350	6713	11	,	,	,
12350	6713	12	cut	cut	VBD
12350	6713	13	them	-PRON-	PRP
12350	6713	14	in	in	IN
12350	6713	15	halves	half	NNS
12350	6713	16	and	and	CC
12350	6713	17	remove	remove	VB
12350	6713	18	the	the	DT
12350	6713	19	stones	stone	NNS
12350	6713	20	.	.	.
12350	6714	1	Peel	peel	VB
12350	6714	2	four	four	CD
12350	6714	3	oranges	orange	NNS
12350	6714	4	,	,	,
12350	6714	5	slice	slice	VB
12350	6714	6	them	-PRON-	PRP
12350	6714	7	fine	fine	JJ
12350	6714	8	and	and	CC
12350	6714	9	cut	cut	VBD
12350	6714	10	each	each	DT
12350	6714	11	slice	slice	NN
12350	6714	12	in	in	IN
12350	6714	13	half	half	NN
12350	6714	14	.	.	.
12350	6715	1	Cut	cut	VB
12350	6715	2	the	the	DT
12350	6715	3	rind	rind	NN
12350	6715	4	of	of	IN
12350	6715	5	two	two	CD
12350	6715	6	of	of	IN
12350	6715	7	the	the	DT
12350	6715	8	oranges	orange	NNS
12350	6715	9	into	into	IN
12350	6715	10	small	small	JJ
12350	6715	11	squares	square	NNS
12350	6715	12	,	,	,
12350	6715	13	add	add	VB
12350	6715	14	one	one	CD
12350	6715	15	pound	pound	NN
12350	6715	16	of	of	IN
12350	6715	17	seeded	seeded	JJ
12350	6715	18	raisins	raisin	NNS
12350	6715	19	.	.	.
12350	6716	1	Take	take	VB
12350	6716	2	a	a	DT
12350	6716	3	measure	measure	NN
12350	6716	4	of	of	IN
12350	6716	5	sugar	sugar	NN
12350	6716	6	and	and	CC
12350	6716	7	a	a	DT
12350	6716	8	measure	measure	NN
12350	6716	9	of	of	IN
12350	6716	10	the	the	DT
12350	6716	11	mixture	mixture	NN
12350	6716	12	,	,	,
12350	6716	13	place	place	NN
12350	6716	14	in	in	IN
12350	6716	15	preserving	preserve	VBG
12350	6716	16	kettle	kettle	NN
12350	6716	17	on	on	IN
12350	6716	18	the	the	DT
12350	6716	19	stove	stove	NN
12350	6716	20	and	and	CC
12350	6716	21	let	let	VB
12350	6716	22	come	come	VB
12350	6716	23	slowly	slowly	RB
12350	6716	24	to	to	IN
12350	6716	25	the	the	DT
12350	6716	26	boiling	boiling	NN
12350	6716	27	point	point	NN
12350	6716	28	and	and	CC
12350	6716	29	cook	cook	VB
12350	6716	30	steadily	steadily	RB
12350	6716	31	for	for	IN
12350	6716	32	several	several	JJ
12350	6716	33	hours	hour	NNS
12350	6716	34	until	until	IN
12350	6716	35	the	the	DT
12350	6716	36	fruit	fruit	NN
12350	6716	37	is	be	VBZ
12350	6716	38	clear	clear	JJ
12350	6716	39	and	and	CC
12350	6716	40	thick	thick	JJ
12350	6716	41	.	.	.
12350	6717	1	Put	put	VB
12350	6717	2	in	in	RP
12350	6717	3	jelly	jelly	JJ
12350	6717	4	glasses	glass	NNS
12350	6717	5	or	or	CC
12350	6717	6	jars	jar	NNS
12350	6717	7	.	.	.
12350	6718	1	PLUM	PLUM	NNP
12350	6718	2	CONSERVE	CONSERVE	NNP
12350	6718	3	,	,	,
12350	6718	4	No	no	UH
12350	6718	5	.	.	.
12350	6719	1	2	2	LS
12350	6719	2	Wash	Wash	NNP
12350	6719	3	three	three	CD
12350	6719	4	pounds	pound	NNS
12350	6719	5	of	of	IN
12350	6719	6	German	german	JJ
12350	6719	7	prunes	prune	NNS
12350	6719	8	,	,	,
12350	6719	9	remove	remove	VB
12350	6719	10	the	the	DT
12350	6719	11	stones	stone	NNS
12350	6719	12	and	and	CC
12350	6719	13	cut	cut	VBD
12350	6719	14	them	-PRON-	PRP
12350	6719	15	into	into	IN
12350	6719	16	small	small	JJ
12350	6719	17	pieces	piece	NNS
12350	6719	18	.	.	.
12350	6720	1	Mix	mix	VB
12350	6720	2	one	one	CD
12350	6720	3	pound	pound	NN
12350	6720	4	of	of	IN
12350	6720	5	seeded	seeded	JJ
12350	6720	6	raisins	raisin	NNS
12350	6720	7	,	,	,
12350	6720	8	two	two	CD
12350	6720	9	oranges	orange	NNS
12350	6720	10	cut	cut	VBN
12350	6720	11	in	in	IN
12350	6720	12	small	small	JJ
12350	6720	13	pieces	piece	NNS
12350	6720	14	,	,	,
12350	6720	15	the	the	DT
12350	6720	16	juice	juice	NN
12350	6720	17	of	of	IN
12350	6720	18	two	two	CD
12350	6720	19	lemons	lemon	NNS
12350	6720	20	,	,	,
12350	6720	21	one	one	CD
12350	6720	22	pound	pound	NN
12350	6720	23	English	english	JJ
12350	6720	24	walnuts	walnut	NNS
12350	6720	25	broken	break	VBN
12350	6720	26	in	in	IN
12350	6720	27	chunks	chunk	NNS
12350	6720	28	,	,	,
12350	6720	29	and	and	CC
12350	6720	30	three	three	CD
12350	6720	31	pounds	pound	NNS
12350	6720	32	of	of	IN
12350	6720	33	sugar	sugar	NN
12350	6720	34	.	.	.
12350	6721	1	Place	place	VB
12350	6721	2	all	all	PDT
12350	6721	3	the	the	DT
12350	6721	4	ingredients	ingredient	NNS
12350	6721	5	in	in	IN
12350	6721	6	the	the	DT
12350	6721	7	preserving	preserving	JJ
12350	6721	8	kettle	kettle	NN
12350	6721	9	on	on	IN
12350	6721	10	the	the	DT
12350	6721	11	stove	stove	NN
12350	6721	12	and	and	CC
12350	6721	13	let	let	VB
12350	6721	14	come	come	VB
12350	6721	15	slowly	slowly	RB
12350	6721	16	to	to	IN
12350	6721	17	the	the	DT
12350	6721	18	boiling	boiling	NN
12350	6721	19	point	point	NN
12350	6721	20	and	and	CC
12350	6721	21	cook	cook	VB
12350	6721	22	steadily	steadily	RB
12350	6721	23	until	until	IN
12350	6721	24	the	the	DT
12350	6721	25	fruit	fruit	NN
12350	6721	26	is	be	VBZ
12350	6721	27	clear	clear	JJ
12350	6721	28	and	and	CC
12350	6721	29	thick	thick	JJ
12350	6721	30	.	.	.
12350	6722	1	Put	put	VB
12350	6722	2	in	in	RP
12350	6722	3	jelly	jelly	JJ
12350	6722	4	glasses	glass	NNS
12350	6722	5	or	or	CC
12350	6722	6	jars	jar	NNS
12350	6722	7	.	.	.
12350	6723	1	PEACH	peach	NN
12350	6723	2	SYRUP	SYRUP	NNP
12350	6723	3	This	this	DT
12350	6723	4	is	be	VBZ
12350	6723	5	very	very	RB
12350	6723	6	nice	nice	JJ
12350	6723	7	for	for	IN
12350	6723	8	all	all	DT
12350	6723	9	kinds	kind	NNS
12350	6723	10	of	of	IN
12350	6723	11	griddle	griddle	NN
12350	6723	12	cakes	cake	NNS
12350	6723	13	.	.	.
12350	6724	1	Use	use	VB
12350	6724	2	the	the	DT
12350	6724	3	peelings	peeling	NNS
12350	6724	4	of	of	IN
12350	6724	5	your	-PRON-	PRP$
12350	6724	6	peaches	peach	NNS
12350	6724	7	when	when	WRB
12350	6724	8	you	-PRON-	PRP
12350	6724	9	are	be	VBP
12350	6724	10	through	through	IN
12350	6724	11	canning	canning	NN
12350	6724	12	and	and	CC
12350	6724	13	preserving	preserving	NN
12350	6724	14	.	.	.
12350	6725	1	Add	add	VB
12350	6725	2	1/3	1/3	CD
12350	6725	3	of	of	IN
12350	6725	4	the	the	DT
12350	6725	5	peach	peach	JJ
12350	6725	6	kernels	kernel	NNS
12350	6725	7	and	and	CC
12350	6725	8	put	put	VBD
12350	6725	9	all	all	DT
12350	6725	10	on	on	RB
12350	6725	11	to	to	TO
12350	6725	12	boil	boil	VB
12350	6725	13	in	in	IN
12350	6725	14	a	a	DT
12350	6725	15	stone	stone	NN
12350	6725	16	jar	jar	NN
12350	6725	17	on	on	IN
12350	6725	18	the	the	DT
12350	6725	19	back	back	NN
12350	6725	20	of	of	IN
12350	6725	21	the	the	DT
12350	6725	22	stove	stove	NN
12350	6725	23	with	with	IN
12350	6725	24	a	a	DT
12350	6725	25	little	little	JJ
12350	6725	26	water	water	NN
12350	6725	27	.	.	.
12350	6726	1	When	when	WRB
12350	6726	2	soft	soft	JJ
12350	6726	3	,	,	,
12350	6726	4	strain	strain	VBP
12350	6726	5	through	through	IN
12350	6726	6	a	a	DT
12350	6726	7	jelly	jelly	JJ
12350	6726	8	-	-	HYPH
12350	6726	9	bag	bag	NN
12350	6726	10	by	by	IN
12350	6726	11	letting	let	VBG
12350	6726	12	it	-PRON-	PRP
12350	6726	13	drip	drip	VB
12350	6726	14	all	all	DT
12350	6726	15	night	night	NN
12350	6726	16	.	.	.
12350	6727	1	In	in	IN
12350	6727	2	the	the	DT
12350	6727	3	morning	morning	NN
12350	6727	4	add	add	VB
12350	6727	5	the	the	DT
12350	6727	6	juice	juice	NN
12350	6727	7	of	of	IN
12350	6727	8	two	two	CD
12350	6727	9	or	or	CC
12350	6727	10	three	three	CD
12350	6727	11	lemons	lemon	NNS
12350	6727	12	and	and	CC
12350	6727	13	boil	boil	VB
12350	6727	14	as	as	IN
12350	6727	15	you	-PRON-	PRP
12350	6727	16	would	would	MD
12350	6727	17	jelly	jelly	RB
12350	6727	18	.	.	.
12350	6728	1	Set	set	VB
12350	6728	2	a	a	DT
12350	6728	3	pint	pint	NN
12350	6728	4	of	of	IN
12350	6728	5	juice	juice	NN
12350	6728	6	on	on	IN
12350	6728	7	to	to	TO
12350	6728	8	boil	boil	VB
12350	6728	9	and	and	CC
12350	6728	10	boil	boil	VB
12350	6728	11	for	for	IN
12350	6728	12	five	five	CD
12350	6728	13	minutes	minute	NNS
12350	6728	14	.	.	.
12350	6729	1	Add	add	VB
12350	6729	2	a	a	DT
12350	6729	3	pound	pound	NN
12350	6729	4	of	of	IN
12350	6729	5	sugar	sugar	NN
12350	6729	6	and	and	CC
12350	6729	7	boil	boil	VB
12350	6729	8	five	five	CD
12350	6729	9	minutes	minute	NNS
12350	6729	10	more	more	RBR
12350	6729	11	,	,	,
12350	6729	12	but	but	CC
12350	6729	13	it	-PRON-	PRP
12350	6729	14	must	must	MD
12350	6729	15	boil	boil	VB
12350	6729	16	very	very	RB
12350	6729	17	hard	hard	RB
12350	6729	18	.	.	.
12350	6730	1	Bottle	bottle	VB
12350	6730	2	in	in	IN
12350	6730	3	wide	wide	JJ
12350	6730	4	-	-	HYPH
12350	6730	5	mouthed	mouthed	JJ
12350	6730	6	bottles	bottle	NNS
12350	6730	7	or	or	CC
12350	6730	8	jars	jar	NNS
12350	6730	9	.	.	.
12350	6731	1	Seal	seal	NN
12350	6731	2	.	.	.
12350	6732	1	PEACH	PEACH	NNP
12350	6732	2	BUTTER	butter	NN
12350	6732	3	Weigh	weigh	VBP
12350	6732	4	the	the	DT
12350	6732	5	peaches	peach	NNS
12350	6732	6	after	after	IN
12350	6732	7	they	-PRON-	PRP
12350	6732	8	are	be	VBP
12350	6732	9	pared	pare	VBN
12350	6732	10	and	and	CC
12350	6732	11	pitted	pit	VBN
12350	6732	12	.	.	.
12350	6733	1	Allow	allow	VB
12350	6733	2	a	a	DT
12350	6733	3	pound	pound	NN
12350	6733	4	of	of	IN
12350	6733	5	sugar	sugar	NN
12350	6733	6	to	to	IN
12350	6733	7	a	a	DT
12350	6733	8	pound	pound	NN
12350	6733	9	of	of	IN
12350	6733	10	fruit	fruit	NN
12350	6733	11	.	.	.
12350	6734	1	Cook	cook	VB
12350	6734	2	the	the	DT
12350	6734	3	peaches	peach	NNS
12350	6734	4	alone	alone	JJ
12350	6734	5	until	until	IN
12350	6734	6	soft	soft	JJ
12350	6734	7	,	,	,
12350	6734	8	then	then	RB
12350	6734	9	add	add	VB
12350	6734	10	1/2	1/2	CD
12350	6734	11	of	of	IN
12350	6734	12	the	the	DT
12350	6734	13	sugar	sugar	NN
12350	6734	14	and	and	CC
12350	6734	15	stir	stir	VB
12350	6734	16	frequently	frequently	RB
12350	6734	17	.	.	.
12350	6735	1	In	in	IN
12350	6735	2	half	half	PDT
12350	6735	3	an	an	DT
12350	6735	4	hour	hour	NN
12350	6735	5	put	put	VBN
12350	6735	6	in	in	IN
12350	6735	7	the	the	DT
12350	6735	8	remaining	remain	VBG
12350	6735	9	sugar	sugar	NN
12350	6735	10	.	.	.
12350	6736	1	Now	now	RB
12350	6736	2	watch	watch	VB
12350	6736	3	carefully	carefully	RB
12350	6736	4	,	,	,
12350	6736	5	stirring	stir	VBG
12350	6736	6	almost	almost	RB
12350	6736	7	constantly	constantly	RB
12350	6736	8	for	for	IN
12350	6736	9	two	two	CD
12350	6736	10	hours	hour	NNS
12350	6736	11	.	.	.
12350	6737	1	Boil	Boil	NNP
12350	6737	2	slowly	slowly	RB
12350	6737	3	,	,	,
12350	6737	4	and	and	CC
12350	6737	5	add	add	VB
12350	6737	6	1/4	1/4	CD
12350	6737	7	of	of	IN
12350	6737	8	the	the	DT
12350	6737	9	peach	peach	JJ
12350	6737	10	kernels	kernel	NNS
12350	6737	11	.	.	.
12350	6738	1	Spice	spice	VB
12350	6738	2	with	with	IN
12350	6738	3	cinnamon	cinnamon	NN
12350	6738	4	and	and	CC
12350	6738	5	cloves	clove	NNS
12350	6738	6	,	,	,
12350	6738	7	using	use	VBG
12350	6738	8	whole	whole	JJ
12350	6738	9	spices	spice	NNS
12350	6738	10	.	.	.
12350	6739	1	RAISIN	RAISIN	NNP
12350	6739	2	COMPOTE	compote	NN
12350	6739	3	Peel	peel	VBP
12350	6739	4	six	six	CD
12350	6739	5	oranges	orange	NNS
12350	6739	6	(	(	-LRB-
12350	6739	7	California	California	NNP
12350	6739	8	)	)	-RRB-
12350	6739	9	,	,	,
12350	6739	10	cut	cut	VBD
12350	6739	11	the	the	DT
12350	6739	12	skin	skin	NN
12350	6739	13	in	in	IN
12350	6739	14	very	very	RB
12350	6739	15	small	small	JJ
12350	6739	16	narrow	narrow	JJ
12350	6739	17	strips	strip	NNS
12350	6739	18	,	,	,
12350	6739	19	or	or	CC
12350	6739	20	run	run	VB
12350	6739	21	through	through	IN
12350	6739	22	a	a	DT
12350	6739	23	food	food	NN
12350	6739	24	chopper	chopper	NN
12350	6739	25	.	.	.
12350	6740	1	Slice	slice	VB
12350	6740	2	the	the	DT
12350	6740	3	oranges	orange	NNS
12350	6740	4	very	very	RB
12350	6740	5	thin	thin	JJ
12350	6740	6	and	and	CC
12350	6740	7	quarter	quarter	NN
12350	6740	8	the	the	DT
12350	6740	9	slices	slice	NNS
12350	6740	10	.	.	.
12350	6741	1	Let	let	VB
12350	6741	2	it	-PRON-	PRP
12350	6741	3	stand	stand	VB
12350	6741	4	overnight	overnight	RB
12350	6741	5	in	in	IN
12350	6741	6	three	three	CD
12350	6741	7	pints	pint	NNS
12350	6741	8	of	of	IN
12350	6741	9	cold	cold	JJ
12350	6741	10	water	water	NN
12350	6741	11	.	.	.
12350	6742	1	Place	place	VB
12350	6742	2	this	this	DT
12350	6742	3	in	in	IN
12350	6742	4	a	a	DT
12350	6742	5	preserving	preserving	JJ
12350	6742	6	kettle	kettle	NN
12350	6742	7	with	with	IN
12350	6742	8	three	three	CD
12350	6742	9	pounds	pound	NNS
12350	6742	10	of	of	IN
12350	6742	11	seeded	seeded	JJ
12350	6742	12	raisins	raisin	NNS
12350	6742	13	,	,	,
12350	6742	14	three	three	CD
12350	6742	15	quarts	quart	NNS
12350	6742	16	of	of	IN
12350	6742	17	currants	currant	NNS
12350	6742	18	(	(	-LRB-
12350	6742	19	picked	pick	VBN
12350	6742	20	and	and	CC
12350	6742	21	washed	washed	JJ
12350	6742	22	)	)	-RRB-
12350	6742	23	and	and	CC
12350	6742	24	three	three	CD
12350	6742	25	pounds	pound	NNS
12350	6742	26	of	of	IN
12350	6742	27	granulated	granulate	VBN
12350	6742	28	sugar	sugar	NN
12350	6742	29	.	.	.
12350	6743	1	Boil	boil	VB
12350	6743	2	all	all	RB
12350	6743	3	together	together	RB
12350	6743	4	for	for	IN
12350	6743	5	two	two	CD
12350	6743	6	hours	hour	NNS
12350	6743	7	and	and	CC
12350	6743	8	put	put	VBN
12350	6743	9	in	in	IN
12350	6743	10	glass	glass	NN
12350	6743	11	jars	jar	NNS
12350	6743	12	,	,	,
12350	6743	13	closing	close	VBG
12350	6743	14	them	-PRON-	PRP
12350	6743	15	while	while	IN
12350	6743	16	hot	hot	JJ
12350	6743	17	.	.	.
12350	6744	1	If	if	IN
12350	6744	2	preferred	prefer	VBN
12350	6744	3	,	,	,
12350	6744	4	three	three	CD
12350	6744	5	pints	pint	NNS
12350	6744	6	of	of	IN
12350	6744	7	currant	currant	NN
12350	6744	8	juice	juice	NN
12350	6744	9	strained	strain	VBN
12350	6744	10	may	may	MD
12350	6744	11	be	be	VB
12350	6744	12	used	use	VBN
12350	6744	13	instead	instead	RB
12350	6744	14	of	of	IN
12350	6744	15	the	the	DT
12350	6744	16	whole	whole	JJ
12350	6744	17	fruit	fruit	NN
12350	6744	18	.	.	.
12350	6745	1	This	this	DT
12350	6745	2	compote	compote	NN
12350	6745	3	will	will	MD
12350	6745	4	keep	keep	VB
12350	6745	5	perfectly	perfectly	RB
12350	6745	6	well	well	RB
12350	6745	7	after	after	IN
12350	6745	8	the	the	DT
12350	6745	9	jar	jar	NN
12350	6745	10	is	be	VBZ
12350	6745	11	opened	open	VBN
12350	6745	12	.	.	.
12350	6746	1	PICKLED	PICKLED	NNP
12350	6746	2	PEACHES	PEACHES	NNP
12350	6746	3	Brush	Brush	NNP
12350	6746	4	but	but	CC
12350	6746	5	do	do	VBP
12350	6746	6	not	not	RB
12350	6746	7	peel	peel	VB
12350	6746	8	the	the	DT
12350	6746	9	peaches	peach	NNS
12350	6746	10	.	.	.
12350	6747	1	Select	select	VB
12350	6747	2	medium	medium	JJ
12350	6747	3	-	-	HYPH
12350	6747	4	sized	sized	JJ
12350	6747	5	ones	one	NNS
12350	6747	6	.	.	.
12350	6748	1	When	when	WRB
12350	6748	2	all	all	DT
12350	6748	3	are	be	VBP
12350	6748	4	well	well	RB
12350	6748	5	brushed	brush	VBN
12350	6748	6	,	,	,
12350	6748	7	stick	stick	VB
12350	6748	8	each	each	DT
12350	6748	9	peach	peach	VBN
12350	6748	10	quite	quite	RB
12350	6748	11	full	full	JJ
12350	6748	12	of	of	IN
12350	6748	13	cloves	clove	NNS
12350	6748	14	.	.	.
12350	6749	1	Make	make	VB
12350	6749	2	a	a	DT
12350	6749	3	thick	thick	JJ
12350	6749	4	syrup	syrup	NN
12350	6749	5	of	of	IN
12350	6749	6	half	half	PDT
12350	6749	7	a	a	DT
12350	6749	8	pound	pound	NN
12350	6749	9	of	of	IN
12350	6749	10	sugar	sugar	NN
12350	6749	11	to	to	IN
12350	6749	12	a	a	DT
12350	6749	13	pound	pound	NN
12350	6749	14	of	of	IN
12350	6749	15	fruit	fruit	NN
12350	6749	16	.	.	.
12350	6750	1	Cook	cook	VB
12350	6750	2	the	the	DT
12350	6750	3	peaches	peach	NNS
12350	6750	4	in	in	IN
12350	6750	5	the	the	DT
12350	6750	6	syrup	syrup	NN
12350	6750	7	until	until	IN
12350	6750	8	they	-PRON-	PRP
12350	6750	9	may	may	MD
12350	6750	10	be	be	VB
12350	6750	11	easily	easily	RB
12350	6750	12	pierced	pierce	VBN
12350	6750	13	with	with	IN
12350	6750	14	a	a	DT
12350	6750	15	broom	broom	NN
12350	6750	16	splint	splint	NN
12350	6750	17	.	.	.
12350	6751	1	Then	then	RB
12350	6751	2	carefully	carefully	RB
12350	6751	3	skim	skim	VB
12350	6751	4	them	-PRON-	PRP
12350	6751	5	from	from	IN
12350	6751	6	the	the	DT
12350	6751	7	syrup	syrup	NN
12350	6751	8	and	and	CC
12350	6751	9	after	after	IN
12350	6751	10	they	-PRON-	PRP
12350	6751	11	have	have	VBP
12350	6751	12	cooled	cool	VBN
12350	6751	13	on	on	IN
12350	6751	14	the	the	DT
12350	6751	15	platters	platter	NNS
12350	6751	16	put	put	VBD
12350	6751	17	them	-PRON-	PRP
12350	6751	18	in	in	IN
12350	6751	19	glass	glass	NN
12350	6751	20	jars	jar	NNS
12350	6751	21	or	or	CC
12350	6751	22	stone	stone	NN
12350	6751	23	crocks	crock	NNS
12350	6751	24	.	.	.
12350	6752	1	To	to	IN
12350	6752	2	the	the	DT
12350	6752	3	syrup	syrup	NN
12350	6752	4	in	in	IN
12350	6752	5	the	the	DT
12350	6752	6	kettle	kettle	NN
12350	6752	7	add	add	VB
12350	6752	8	a	a	DT
12350	6752	9	few	few	JJ
12350	6752	10	pieces	piece	NNS
12350	6752	11	of	of	IN
12350	6752	12	stick	stick	NNP
12350	6752	13	cinnamon	cinnamon	NNP
12350	6752	14	and	and	CC
12350	6752	15	a	a	DT
12350	6752	16	few	few	JJ
12350	6752	17	whole	whole	JJ
12350	6752	18	allspice	allspice	NN
12350	6752	19	.	.	.
12350	6753	1	Add	add	VB
12350	6753	2	half	half	PDT
12350	6753	3	a	a	DT
12350	6753	4	pint	pint	NN
12350	6753	5	of	of	IN
12350	6753	6	good	good	JJ
12350	6753	7	cider	cider	NN
12350	6753	8	vinegar	vinegar	NN
12350	6753	9	and	and	CC
12350	6753	10	a	a	DT
12350	6753	11	tablespoon	tablespoon	NN
12350	6753	12	of	of	IN
12350	6753	13	tarragon	tarragon	NNP
12350	6753	14	vinegar	vinegar	NN
12350	6753	15	to	to	IN
12350	6753	16	each	each	DT
12350	6753	17	quart	quart	NN
12350	6753	18	of	of	IN
12350	6753	19	syrup	syrup	NN
12350	6753	20	,	,	,
12350	6753	21	and	and	CC
12350	6753	22	when	when	WRB
12350	6753	23	the	the	DT
12350	6753	24	syrup	syrup	NN
12350	6753	25	just	just	RB
12350	6753	26	comes	come	VBZ
12350	6753	27	to	to	IN
12350	6753	28	a	a	DT
12350	6753	29	boil	boil	NN
12350	6753	30	after	after	IN
12350	6753	31	adding	add	VBG
12350	6753	32	the	the	DT
12350	6753	33	vinegar	vinegar	NN
12350	6753	34	pour	pour	VBP
12350	6753	35	it	-PRON-	PRP
12350	6753	36	over	over	IN
12350	6753	37	the	the	DT
12350	6753	38	peaches	peach	NNS
12350	6753	39	.	.	.
12350	6754	1	Delicious	delicious	JJ
12350	6754	2	with	with	IN
12350	6754	3	cold	cold	JJ
12350	6754	4	chicken	chicken	NN
12350	6754	5	.	.	.
12350	6755	1	SPICED	spiced	NN
12350	6755	2	GRAPES	GRAPES	NNP
12350	6755	3	Pulp	Pulp	NNP
12350	6755	4	seven	seven	CD
12350	6755	5	pounds	pound	NNS
12350	6755	6	of	of	IN
12350	6755	7	Concord	Concord	NNP
12350	6755	8	grapes	grape	NNS
12350	6755	9	;	;	:
12350	6755	10	cook	cook	VB
12350	6755	11	the	the	DT
12350	6755	12	pulp	pulp	NN
12350	6755	13	and	and	CC
12350	6755	14	skins	skin	NNS
12350	6755	15	until	until	IN
12350	6755	16	soft	soft	JJ
12350	6755	17	;	;	:
12350	6755	18	put	put	VBD
12350	6755	19	them	-PRON-	PRP
12350	6755	20	through	through	IN
12350	6755	21	a	a	DT
12350	6755	22	fine	fine	JJ
12350	6755	23	sieve	sieve	NN
12350	6755	24	;	;	:
12350	6755	25	then	then	RB
12350	6755	26	add	add	VB
12350	6755	27	four	four	CD
12350	6755	28	and	and	CC
12350	6755	29	one	one	CD
12350	6755	30	-	-	HYPH
12350	6755	31	half	half	NN
12350	6755	32	pounds	pound	NNS
12350	6755	33	of	of	IN
12350	6755	34	granulated	granulate	VBN
12350	6755	35	sugar	sugar	NN
12350	6755	36	,	,	,
12350	6755	37	one	one	CD
12350	6755	38	pint	pint	NN
12350	6755	39	of	of	IN
12350	6755	40	cider	cider	NN
12350	6755	41	vinegar	vinegar	NN
12350	6755	42	,	,	,
12350	6755	43	two	two	CD
12350	6755	44	tablespoons	tablespoon	NNS
12350	6755	45	of	of	IN
12350	6755	46	ground	ground	NN
12350	6755	47	cinnamon	cinnamon	NN
12350	6755	48	,	,	,
12350	6755	49	and	and	CC
12350	6755	50	two	two	CD
12350	6755	51	tablespoons	tablespoon	NNS
12350	6755	52	of	of	IN
12350	6755	53	ground	ground	NN
12350	6755	54	cloves	clove	NNS
12350	6755	55	.	.	.
12350	6756	1	Bring	bring	VB
12350	6756	2	to	to	IN
12350	6756	3	a	a	DT
12350	6756	4	boil	boil	NN
12350	6756	5	;	;	:
12350	6756	6	then	then	RB
12350	6756	7	cook	cook	VB
12350	6756	8	slowly	slowly	RB
12350	6756	9	for	for	IN
12350	6756	10	one	one	CD
12350	6756	11	and	and	CC
12350	6756	12	one	one	CD
12350	6756	13	-	-	HYPH
12350	6756	14	half	half	NN
12350	6756	15	hours	hour	NNS
12350	6756	16	.	.	.
12350	6757	1	Put	put	VB
12350	6757	2	in	in	RP
12350	6757	3	an	an	DT
12350	6757	4	earthen	earthen	JJ
12350	6757	5	crock	crock	NN
12350	6757	6	when	when	WRB
12350	6757	7	cool	cool	JJ
12350	6757	8	.	.	.
12350	6758	1	This	this	DT
12350	6758	2	recipe	recipe	NN
12350	6758	3	may	may	MD
12350	6758	4	also	also	RB
12350	6758	5	be	be	VB
12350	6758	6	used	use	VBN
12350	6758	7	with	with	IN
12350	6758	8	currants	currant	NNS
12350	6758	9	;	;	:
12350	6758	10	use	use	VB
12350	6758	11	five	five	CD
12350	6758	12	pounds	pound	NNS
12350	6758	13	of	of	IN
12350	6758	14	sugar	sugar	NN
12350	6758	15	instead	instead	RB
12350	6758	16	of	of	IN
12350	6758	17	four	four	CD
12350	6758	18	and	and	CC
12350	6758	19	one	one	CD
12350	6758	20	-	-	HYPH
12350	6758	21	half	half	NN
12350	6758	22	pounds	pound	NNS
12350	6758	23	.	.	.
12350	6759	1	GREEN	green	JJ
12350	6759	2	OR	or	CC
12350	6759	3	YELLOW	yellow	NN
12350	6759	4	PLUM	plum	NN
12350	6759	5	TOMATO	tomato	NN
12350	6759	6	PRESERVES	PRESERVES	NNP
12350	6759	7	Wash	Wash	NNP
12350	6759	8	and	and	CC
12350	6759	9	dry	dry	VBP
12350	6759	10	four	four	CD
12350	6759	11	pounds	pound	NNS
12350	6759	12	of	of	IN
12350	6759	13	small	small	JJ
12350	6759	14	yellow	yellow	JJ
12350	6759	15	or	or	CC
12350	6759	16	green	green	JJ
12350	6759	17	tomatoes	tomato	NNS
12350	6759	18	and	and	CC
12350	6759	19	prick	prick	VB
12350	6759	20	each	each	DT
12350	6759	21	one	one	NN
12350	6759	22	in	in	IN
12350	6759	23	five	five	CD
12350	6759	24	or	or	CC
12350	6759	25	six	six	CD
12350	6759	26	places	place	NNS
12350	6759	27	.	.	.
12350	6760	1	Stir	stir	VB
12350	6760	2	three	three	CD
12350	6760	3	pounds	pound	NNS
12350	6760	4	of	of	IN
12350	6760	5	sugar	sugar	NN
12350	6760	6	in	in	IN
12350	6760	7	one	one	CD
12350	6760	8	-	-	HYPH
12350	6760	9	half	half	NN
12350	6760	10	cup	cup	NN
12350	6760	11	boiling	boiling	NN
12350	6760	12	water	water	NN
12350	6760	13	until	until	IN
12350	6760	14	dissolved	dissolve	VBN
12350	6760	15	;	;	:
12350	6760	16	add	add	VB
12350	6760	17	the	the	DT
12350	6760	18	tomatoes	tomato	NNS
12350	6760	19	and	and	CC
12350	6760	20	cook	cook	NN
12350	6760	21	until	until	IN
12350	6760	22	clear	clear	JJ
12350	6760	23	.	.	.
12350	6761	1	When	when	WRB
12350	6761	2	half	half	NN
12350	6761	3	done	do	VBN
12350	6761	4	add	add	VB
12350	6761	5	the	the	DT
12350	6761	6	juice	juice	NN
12350	6761	7	and	and	CC
12350	6761	8	the	the	DT
12350	6761	9	rind	rind	NN
12350	6761	10	of	of	IN
12350	6761	11	two	two	CD
12350	6761	12	lemons	lemon	NNS
12350	6761	13	sliced	slice	VBD
12350	6761	14	very	very	RB
12350	6761	15	thin	thin	JJ
12350	6761	16	.	.	.
12350	6762	1	When	when	WRB
12350	6762	2	the	the	DT
12350	6762	3	fruit	fruit	NN
12350	6762	4	is	be	VBZ
12350	6762	5	clear	clear	JJ
12350	6762	6	remove	remove	VB
12350	6762	7	it	-PRON-	PRP
12350	6762	8	with	with	IN
12350	6762	9	a	a	DT
12350	6762	10	skimmer	skimmer	NN
12350	6762	11	;	;	:
12350	6762	12	put	put	VBN
12350	6762	13	in	in	IN
12350	6762	14	small	small	JJ
12350	6762	15	jars	jar	NNS
12350	6762	16	,	,	,
12350	6762	17	filling	fill	VBG
12350	6762	18	them	-PRON-	PRP
12350	6762	19	two	two	CD
12350	6762	20	-	-	HYPH
12350	6762	21	thirds	third	NNS
12350	6762	22	full	full	JJ
12350	6762	23	.	.	.
12350	6763	1	Boil	boil	VB
12350	6763	2	the	the	DT
12350	6763	3	syrup	syrup	NN
12350	6763	4	fast	fast	RB
12350	6763	5	for	for	IN
12350	6763	6	a	a	DT
12350	6763	7	few	few	JJ
12350	6763	8	minutes	minute	NNS
12350	6763	9	longer	long	RBR
12350	6763	10	or	or	CC
12350	6763	11	until	until	IN
12350	6763	12	thick	thick	JJ
12350	6763	13	and	and	CC
12350	6763	14	syrupy	syrupy	NNP
12350	6763	15	,	,	,
12350	6763	16	fill	fill	VB
12350	6763	17	up	up	RP
12350	6763	18	the	the	DT
12350	6763	19	jars	jar	NNS
12350	6763	20	;	;	:
12350	6763	21	cover	cover	VB
12350	6763	22	with	with	IN
12350	6763	23	a	a	DT
12350	6763	24	cloth	cloth	NN
12350	6763	25	until	until	IN
12350	6763	26	the	the	DT
12350	6763	27	next	next	JJ
12350	6763	28	day	day	NN
12350	6763	29	;	;	:
12350	6763	30	then	then	RB
12350	6763	31	cover	cover	VB
12350	6763	32	closely	closely	RB
12350	6763	33	and	and	CC
12350	6763	34	stand	stand	VB
12350	6763	35	away	away	RB
12350	6763	36	in	in	IN
12350	6763	37	a	a	DT
12350	6763	38	cool	cool	JJ
12350	6763	39	place	place	NN
12350	6763	40	.	.	.
12350	6764	1	SPICED	spiced	NN
12350	6764	2	OR	or	CC
12350	6764	3	PICKLED	PICKLED	NNP
12350	6764	4	APPLES	APPLES	NNP
12350	6764	5	Pare	Pare	NNP
12350	6764	6	the	the	DT
12350	6764	7	apples	apple	NNS
12350	6764	8	,	,	,
12350	6764	9	"	"	``
12350	6764	10	Pound	Pound	NNP
12350	6764	11	Sweets	Sweets	NNPS
12350	6764	12	"	"	''
12350	6764	13	are	be	VBP
12350	6764	14	best	best	JJ
12350	6764	15	;	;	:
12350	6764	16	crab	crab	NN
12350	6764	17	-	-	HYPH
12350	6764	18	apples	apple	NNS
12350	6764	19	may	may	MD
12350	6764	20	be	be	VB
12350	6764	21	pickled	pickle	VBN
12350	6764	22	the	the	DT
12350	6764	23	same	same	JJ
12350	6764	24	way	way	NN
12350	6764	25	,	,	,
12350	6764	26	but	but	CC
12350	6764	27	do	do	VBP
12350	6764	28	not	not	RB
12350	6764	29	pare	pare	VB
12350	6764	30	.	.	.
12350	6765	1	Leave	leave	VB
12350	6765	2	on	on	IN
12350	6765	3	the	the	DT
12350	6765	4	stems	stem	NNS
12350	6765	5	and	and	CC
12350	6765	6	put	put	VBN
12350	6765	7	into	into	IN
12350	6765	8	a	a	DT
12350	6765	9	kettle	kettle	NN
12350	6765	10	with	with	IN
12350	6765	11	alternate	alternate	JJ
12350	6765	12	layers	layer	NNS
12350	6765	13	of	of	IN
12350	6765	14	sugar	sugar	NN
12350	6765	15	;	;	:
12350	6765	16	take	take	VB
12350	6765	17	four	four	CD
12350	6765	18	pounds	pound	NNS
12350	6765	19	of	of	IN
12350	6765	20	white	white	JJ
12350	6765	21	sugar	sugar	NN
12350	6765	22	to	to	IN
12350	6765	23	nine	nine	CD
12350	6765	24	pounds	pound	NNS
12350	6765	25	of	of	IN
12350	6765	26	fruit	fruit	NN
12350	6765	27	,	,	,
12350	6765	28	and	and	CC
12350	6765	29	spice	spice	VB
12350	6765	30	with	with	IN
12350	6765	31	an	an	DT
12350	6765	32	ounce	ounce	NN
12350	6765	33	of	of	IN
12350	6765	34	cinnamon	cinnamon	JJ
12350	6765	35	bark	bark	NN
12350	6765	36	and	and	CC
12350	6765	37	half	half	PDT
12350	6765	38	an	an	DT
12350	6765	39	ounce	ounce	NN
12350	6765	40	of	of	IN
12350	6765	41	cloves	clove	NNS
12350	6765	42	,	,	,
12350	6765	43	removing	remove	VBG
12350	6765	44	the	the	DT
12350	6765	45	heads	head	NNS
12350	6765	46	.	.	.
12350	6766	1	Heat	heat	VB
12350	6766	2	slowly	slowly	RB
12350	6766	3	to	to	IN
12350	6766	4	a	a	DT
12350	6766	5	boil	boil	NN
12350	6766	6	with	with	IN
12350	6766	7	a	a	DT
12350	6766	8	pint	pint	NN
12350	6766	9	of	of	IN
12350	6766	10	water	water	NN
12350	6766	11	;	;	:
12350	6766	12	add	add	VB
12350	6766	13	the	the	DT
12350	6766	14	vinegar	vinegar	NN
12350	6766	15	and	and	CC
12350	6766	16	spices	spice	NNS
12350	6766	17	,	,	,
12350	6766	18	and	and	CC
12350	6766	19	boil	boil	VB
12350	6766	20	until	until	IN
12350	6766	21	tender	tender	NN
12350	6766	22	.	.	.
12350	6767	1	Take	take	VB
12350	6767	2	out	out	RP
12350	6767	3	the	the	DT
12350	6767	4	fruit	fruit	NN
12350	6767	5	with	with	IN
12350	6767	6	a	a	DT
12350	6767	7	perforated	perforated	JJ
12350	6767	8	skimmer	skimmer	NN
12350	6767	9	and	and	CC
12350	6767	10	spread	spread	VBD
12350	6767	11	upon	upon	IN
12350	6767	12	dishes	dish	NNS
12350	6767	13	to	to	TO
12350	6767	14	cool	cool	VB
12350	6767	15	.	.	.
12350	6768	1	Boil	boil	VB
12350	6768	2	the	the	DT
12350	6768	3	syrup	syrup	NN
12350	6768	4	thick	thick	RB
12350	6768	5	;	;	:
12350	6768	6	pack	pack	VB
12350	6768	7	the	the	DT
12350	6768	8	apples	apple	NNS
12350	6768	9	in	in	IN
12350	6768	10	jars	jar	NNS
12350	6768	11	and	and	CC
12350	6768	12	pour	pour	VB
12350	6768	13	the	the	DT
12350	6768	14	syrup	syrup	NN
12350	6768	15	over	over	IN
12350	6768	16	them	-PRON-	PRP
12350	6768	17	boiling	boil	VBG
12350	6768	18	hot	hot	RB
12350	6768	19	.	.	.
12350	6769	1	Examine	examine	VB
12350	6769	2	them	-PRON-	PRP
12350	6769	3	in	in	IN
12350	6769	4	a	a	DT
12350	6769	5	week	week	NN
12350	6769	6	's	's	POS
12350	6769	7	time	time	NN
12350	6769	8	,	,	,
12350	6769	9	and	and	CC
12350	6769	10	should	should	MD
12350	6769	11	they	-PRON-	PRP
12350	6769	12	show	show	VB
12350	6769	13	signs	sign	NNS
12350	6769	14	of	of	IN
12350	6769	15	fermenting	ferment	VBG
12350	6769	16	pour	pour	VB
12350	6769	17	off	off	RP
12350	6769	18	the	the	DT
12350	6769	19	syrup	syrup	NN
12350	6769	20	and	and	CC
12350	6769	21	boil	boil	VB
12350	6769	22	up	up	RP
12350	6769	23	for	for	IN
12350	6769	24	a	a	DT
12350	6769	25	few	few	JJ
12350	6769	26	minutes	minute	NNS
12350	6769	27	,	,	,
12350	6769	28	and	and	CC
12350	6769	29	pour	pour	VB
12350	6769	30	over	over	IN
12350	6769	31	the	the	DT
12350	6769	32	fruit	fruit	NN
12350	6769	33	scalding	scalding	NN
12350	6769	34	,	,	,
12350	6769	35	or	or	CC
12350	6769	36	set	set	VBD
12350	6769	37	the	the	DT
12350	6769	38	jars	jar	NNS
12350	6769	39	(	(	-LRB-
12350	6769	40	uncovered	uncover	VBN
12350	6769	41	)	)	-RRB-
12350	6769	42	in	in	IN
12350	6769	43	a	a	DT
12350	6769	44	kettle	kettle	NN
12350	6769	45	of	of	IN
12350	6769	46	cold	cold	JJ
12350	6769	47	water	water	NN
12350	6769	48	and	and	CC
12350	6769	49	heat	heat	NN
12350	6769	50	until	until	IN
12350	6769	51	the	the	DT
12350	6769	52	contents	content	NNS
12350	6769	53	are	be	VBP
12350	6769	54	boiling	boil	VBG
12350	6769	55	,	,	,
12350	6769	56	and	and	CC
12350	6769	57	then	then	RB
12350	6769	58	seal	seal	VB
12350	6769	59	.	.	.
12350	6770	1	PRESERVED	PRESERVED	NNP
12350	6770	2	BLACKBERRIES	BLACKBERRIES	NNP
12350	6770	3	Weigh	Weigh	NNP
12350	6770	4	the	the	DT
12350	6770	5	fruit	fruit	NN
12350	6770	6	and	and	CC
12350	6770	7	allow	allow	VB
12350	6770	8	a	a	DT
12350	6770	9	pound	pound	NN
12350	6770	10	of	of	IN
12350	6770	11	sugar	sugar	NN
12350	6770	12	to	to	IN
12350	6770	13	every	every	DT
12350	6770	14	pound	pound	NN
12350	6770	15	of	of	IN
12350	6770	16	fruit	fruit	NN
12350	6770	17	.	.	.
12350	6771	1	Tie	tie	NN
12350	6771	2	spices	spice	VBZ
12350	6771	3	in	in	IN
12350	6771	4	a	a	DT
12350	6771	5	bag	bag	NN
12350	6771	6	,	,	,
12350	6771	7	such	such	JJ
12350	6771	8	as	as	IN
12350	6771	9	cloves	clove	NNS
12350	6771	10	and	and	CC
12350	6771	11	cinnamon	cinnamon	NN
12350	6771	12	,	,	,
12350	6771	13	and	and	CC
12350	6771	14	make	make	VB
12350	6771	15	a	a	DT
12350	6771	16	thick	thick	JJ
12350	6771	17	syrup	syrup	NN
12350	6771	18	of	of	IN
12350	6771	19	the	the	DT
12350	6771	20	sugar	sugar	NN
12350	6771	21	before	before	IN
12350	6771	22	you	-PRON-	PRP
12350	6771	23	put	put	VBP
12350	6771	24	in	in	IN
12350	6771	25	the	the	DT
12350	6771	26	berries	berry	NNS
12350	6771	27	.	.	.
12350	6772	1	Boil	boil	VB
12350	6772	2	half	half	PDT
12350	6772	3	an	an	DT
12350	6772	4	hour	hour	NN
12350	6772	5	and	and	CC
12350	6772	6	seal	seal	NN
12350	6772	7	when	when	WRB
12350	6772	8	cold	cold	JJ
12350	6772	9	.	.	.
12350	6773	1	PICKLED	PICKLED	NNP
12350	6773	2	CRAB	CRAB	NNP
12350	6773	3	-	-	HYPH
12350	6773	4	APPLES	APPLES	NNP
12350	6773	5	Select	Select	NNP
12350	6773	6	tart	tart	PRP
12350	6773	7	,	,	,
12350	6773	8	firm	firm	JJ
12350	6773	9	,	,	,
12350	6773	10	red	red	JJ
12350	6773	11	or	or	CC
12350	6773	12	yellow	yellow	JJ
12350	6773	13	crab	crab	NN
12350	6773	14	-	-	HYPH
12350	6773	15	apples	apple	NNS
12350	6773	16	,	,	,
12350	6773	17	three	three	CD
12350	6773	18	quarts	quart	NNS
12350	6773	19	;	;	:
12350	6773	20	remove	remove	VB
12350	6773	21	all	all	DT
12350	6773	22	decayed	decay	VBN
12350	6773	23	spots	spot	NNS
12350	6773	24	but	but	CC
12350	6773	25	leave	leave	VBP
12350	6773	26	the	the	DT
12350	6773	27	stems	stem	NNS
12350	6773	28	.	.	.
12350	6774	1	Put	put	VB
12350	6774	2	three	three	CD
12350	6774	3	cups	cup	NNS
12350	6774	4	of	of	IN
12350	6774	5	cider	cider	NN
12350	6774	6	vinegar	vinegar	NN
12350	6774	7	,	,	,
12350	6774	8	three	three	CD
12350	6774	9	cups	cup	NNS
12350	6774	10	of	of	IN
12350	6774	11	sugar	sugar	NN
12350	6774	12	,	,	,
12350	6774	13	and	and	CC
12350	6774	14	one	one	CD
12350	6774	15	cup	cup	NN
12350	6774	16	of	of	IN
12350	6774	17	water	water	NN
12350	6774	18	in	in	IN
12350	6774	19	preserving	preserve	VBG
12350	6774	20	kettle	kettle	NN
12350	6774	21	;	;	:
12350	6774	22	let	let	VB
12350	6774	23	boil	boil	VB
12350	6774	24	two	two	CD
12350	6774	25	minutes	minute	NNS
12350	6774	26	,	,	,
12350	6774	27	add	add	VB
12350	6774	28	two	two	CD
12350	6774	29	tablespoons	tablespoon	NNS
12350	6774	30	of	of	IN
12350	6774	31	cloves	clove	NNS
12350	6774	32	and	and	CC
12350	6774	33	two	two	CD
12350	6774	34	sticks	stick	NNS
12350	6774	35	of	of	IN
12350	6774	36	cinnamon	cinnamon	NN
12350	6774	37	broken	break	VBN
12350	6774	38	;	;	:
12350	6774	39	these	these	DT
12350	6774	40	spices	spice	NNS
12350	6774	41	must	must	MD
12350	6774	42	be	be	VB
12350	6774	43	tied	tie	VBN
12350	6774	44	in	in	IN
12350	6774	45	a	a	DT
12350	6774	46	bag	bag	NN
12350	6774	47	,	,	,
12350	6774	48	and	and	CC
12350	6774	49	let	let	VB
12350	6774	50	cook	cook	VB
12350	6774	51	ten	ten	CD
12350	6774	52	minutes	minute	NNS
12350	6774	53	.	.	.
12350	6775	1	Lift	lift	VB
12350	6775	2	out	out	RP
12350	6775	3	carefully	carefully	RB
12350	6775	4	with	with	IN
12350	6775	5	perforated	perforate	VBN
12350	6775	6	skimmer	skimmer	NN
12350	6775	7	,	,	,
12350	6775	8	put	put	VBN
12350	6775	9	in	in	IN
12350	6775	10	glass	glass	NN
12350	6775	11	jars	jar	NNS
12350	6775	12	.	.	.
12350	6776	1	When	when	WRB
12350	6776	2	all	all	PDT
12350	6776	3	the	the	DT
12350	6776	4	apples	apple	NNS
12350	6776	5	have	have	VBP
12350	6776	6	been	be	VBN
12350	6776	7	cooked	cook	VBN
12350	6776	8	,	,	,
12350	6776	9	pour	pour	VB
12350	6776	10	over	over	IN
12350	6776	11	enough	enough	JJ
12350	6776	12	syrup	syrup	NN
12350	6776	13	to	to	TO
12350	6776	14	cover	cover	VB
12350	6776	15	;	;	:
12350	6776	16	set	set	VB
12350	6776	17	spice	spice	NN
12350	6776	18	bag	bag	NN
12350	6776	19	away	away	RB
12350	6776	20	in	in	IN
12350	6776	21	a	a	DT
12350	6776	22	cup	cup	NN
12350	6776	23	.	.	.
12350	6777	1	Cover	cover	NN
12350	6777	2	jars	jar	NNS
12350	6777	3	and	and	CC
12350	6777	4	let	let	VB
12350	6777	5	stand	stand	VB
12350	6777	6	twenty	twenty	CD
12350	6777	7	-	-	HYPH
12350	6777	8	four	four	CD
12350	6777	9	hours	hour	NNS
12350	6777	10	.	.	.
12350	6778	1	Pour	pour	VB
12350	6778	2	off	off	RP
12350	6778	3	syrup	syrup	NN
12350	6778	4	and	and	CC
12350	6778	5	boil	boil	VB
12350	6778	6	again	again	RB
12350	6778	7	.	.	.
12350	6779	1	Wait	wait	VB
12350	6779	2	two	two	CD
12350	6779	3	days	day	NNS
12350	6779	4	,	,	,
12350	6779	5	then	then	RB
12350	6779	6	boil	boil	VB
12350	6779	7	apples	apple	NNS
12350	6779	8	,	,	,
12350	6779	9	sugar	sugar	NN
12350	6779	10	,	,	,
12350	6779	11	with	with	IN
12350	6779	12	spice	spice	NN
12350	6779	13	bag	bag	NN
12350	6779	14	until	until	IN
12350	6779	15	apples	apple	NNS
12350	6779	16	are	be	VBP
12350	6779	17	tender	tender	JJ
12350	6779	18	but	but	CC
12350	6779	19	firm	firm	JJ
12350	6779	20	.	.	.
12350	6780	1	Place	place	NN
12350	6780	2	apples	apple	NNS
12350	6780	3	in	in	IN
12350	6780	4	jars	jar	NNS
12350	6780	5	;	;	,
12350	6780	6	cover	cover	VB
12350	6780	7	to	to	TO
12350	6780	8	keep	keep	VB
12350	6780	9	hot	hot	JJ
12350	6780	10	.	.	.
12350	6781	1	Boil	boil	VB
12350	6781	2	down	down	RP
12350	6781	3	syrup	syrup	NN
12350	6781	4	a	a	DT
12350	6781	5	little	little	JJ
12350	6781	6	and	and	CC
12350	6781	7	fill	fill	VB
12350	6781	8	the	the	DT
12350	6781	9	jars	jar	NNS
12350	6781	10	to	to	IN
12350	6781	11	overflowing	overflow	VBG
12350	6781	12	with	with	IN
12350	6781	13	the	the	DT
12350	6781	14	hot	hot	JJ
12350	6781	15	syrup	syrup	NN
12350	6781	16	and	and	CC
12350	6781	17	seal	seal	NN
12350	6781	18	.	.	.
12350	6782	1	WATERMELON	watermelon	JJ
12350	6782	2	PICKLE	PICKLE	NNP
12350	6782	3	Do	do	VBP
12350	6782	4	not	not	RB
12350	6782	5	throw	throw	VB
12350	6782	6	away	away	RB
12350	6782	7	the	the	DT
12350	6782	8	rind	rind	NN
12350	6782	9	of	of	IN
12350	6782	10	melons	melon	NNS
12350	6782	11	.	.	.
12350	6783	1	It	-PRON-	PRP
12350	6783	2	can	can	MD
12350	6783	3	be	be	VB
12350	6783	4	preserved	preserve	VBN
12350	6783	5	and	and	CC
12350	6783	6	will	will	MD
12350	6783	7	make	make	VB
12350	6783	8	a	a	DT
12350	6783	9	delicious	delicious	JJ
12350	6783	10	relish	relish	NN
12350	6783	11	.	.	.
12350	6784	1	Remove	remove	VB
12350	6784	2	the	the	DT
12350	6784	3	green	green	JJ
12350	6784	4	rind	rind	NN
12350	6784	5	of	of	IN
12350	6784	6	watermelon	watermelon	NN
12350	6784	7	and	and	CC
12350	6784	8	the	the	DT
12350	6784	9	inside	inside	JJ
12350	6784	10	pink	pink	JJ
12350	6784	11	portion	portion	NN
12350	6784	12	that	that	WDT
12350	6784	13	is	be	VBZ
12350	6784	14	left	leave	VBN
12350	6784	15	on	on	RP
12350	6784	16	after	after	IN
12350	6784	17	eating	eat	VBG
12350	6784	18	it	-PRON-	PRP
12350	6784	19	.	.	.
12350	6785	1	Cut	cut	VB
12350	6785	2	it	-PRON-	PRP
12350	6785	3	into	into	IN
12350	6785	4	two	two	CD
12350	6785	5	-	-	HYPH
12350	6785	6	inch	inch	NN
12350	6785	7	pieces	piece	NNS
12350	6785	8	and	and	CC
12350	6785	9	pour	pour	VB
12350	6785	10	over	over	IN
12350	6785	11	it	-PRON-	PRP
12350	6785	12	a	a	DT
12350	6785	13	weak	weak	JJ
12350	6785	14	brine	brine	NN
12350	6785	15	made	make	VBN
12350	6785	16	in	in	IN
12350	6785	17	proportion	proportion	NN
12350	6785	18	of	of	IN
12350	6785	19	one	one	CD
12350	6785	20	cup	cup	NN
12350	6785	21	of	of	IN
12350	6785	22	salt	salt	NN
12350	6785	23	to	to	IN
12350	6785	24	a	a	DT
12350	6785	25	gallon	gallon	NN
12350	6785	26	of	of	IN
12350	6785	27	hot	hot	JJ
12350	6785	28	water	water	NN
12350	6785	29	.	.	.
12350	6786	1	Let	let	VB
12350	6786	2	this	this	DT
12350	6786	3	stand	stand	VB
12350	6786	4	overnight	overnight	RB
12350	6786	5	,	,	,
12350	6786	6	then	then	RB
12350	6786	7	drain	drain	VB
12350	6786	8	and	and	CC
12350	6786	9	add	add	VB
12350	6786	10	clear	clear	JJ
12350	6786	11	water	water	NN
12350	6786	12	and	and	CC
12350	6786	13	one	one	CD
12350	6786	14	level	level	NN
12350	6786	15	tablespoon	tablespoon	NN
12350	6786	16	of	of	IN
12350	6786	17	alum	alum	NN
12350	6786	18	.	.	.
12350	6787	1	Boil	Boil	NNP
12350	6787	2	in	in	IN
12350	6787	3	this	this	DT
12350	6787	4	water	water	NN
12350	6787	5	until	until	IN
12350	6787	6	the	the	DT
12350	6787	7	rind	rind	NN
12350	6787	8	has	have	VBZ
12350	6787	9	a	a	DT
12350	6787	10	clear	clear	JJ
12350	6787	11	appearance	appearance	NN
12350	6787	12	.	.	.
12350	6788	1	Drain	drain	VB
12350	6788	2	and	and	CC
12350	6788	3	pour	pour	VB
12350	6788	4	ice	ice	NN
12350	6788	5	water	water	NN
12350	6788	6	over	over	IN
12350	6788	7	the	the	DT
12350	6788	8	rind	rind	NN
12350	6788	9	and	and	CC
12350	6788	10	allow	allow	VB
12350	6788	11	it	-PRON-	PRP
12350	6788	12	to	to	TO
12350	6788	13	stand	stand	VB
12350	6788	14	a	a	DT
12350	6788	15	short	short	JJ
12350	6788	16	time	time	NN
12350	6788	17	.	.	.
12350	6789	1	In	in	IN
12350	6789	2	a	a	DT
12350	6789	3	bag	bag	NN
12350	6789	4	put	put	VBN
12350	6789	5	one	one	CD
12350	6789	6	teaspoon	teaspoon	NN
12350	6789	7	each	each	DT
12350	6789	8	of	of	IN
12350	6789	9	cloves	clove	NNS
12350	6789	10	,	,	,
12350	6789	11	allspice	allspice	NN
12350	6789	12	,	,	,
12350	6789	13	cinnamon	cinnamon	NN
12350	6789	14	and	and	CC
12350	6789	15	ginger	ginger	NN
12350	6789	16	and	and	CC
12350	6789	17	place	place	VB
12350	6789	18	this	this	DT
12350	6789	19	in	in	IN
12350	6789	20	the	the	DT
12350	6789	21	preserve	preserve	NN
12350	6789	22	kettle	kettle	NN
12350	6789	23	with	with	IN
12350	6789	24	the	the	DT
12350	6789	25	vinegar	vinegar	NN
12350	6789	26	and	and	CC
12350	6789	27	sugar	sugar	NN
12350	6789	28	.	.	.
12350	6790	1	Allow	allow	VB
12350	6790	2	one	one	CD
12350	6790	3	cup	cup	NN
12350	6790	4	of	of	IN
12350	6790	5	sugar	sugar	NN
12350	6790	6	and	and	CC
12350	6790	7	one	one	CD
12350	6790	8	cup	cup	NN
12350	6790	9	of	of	IN
12350	6790	10	vinegar	vinegar	NN
12350	6790	11	(	(	-LRB-
12350	6790	12	dilute	dilute	VB
12350	6790	13	this	this	DT
12350	6790	14	with	with	IN
12350	6790	15	water	water	NN
12350	6790	16	if	if	IN
12350	6790	17	too	too	RB
12350	6790	18	strong	strong	JJ
12350	6790	19	)	)	-RRB-
12350	6790	20	to	to	IN
12350	6790	21	every	every	DT
12350	6790	22	pound	pound	NN
12350	6790	23	of	of	IN
12350	6790	24	rind	rind	NN
12350	6790	25	.	.	.
12350	6791	1	Thin	thin	JJ
12350	6791	2	slices	slice	NNS
12350	6791	3	of	of	IN
12350	6791	4	lemon	lemon	NN
12350	6791	5	will	will	MD
12350	6791	6	give	give	VB
12350	6791	7	it	-PRON-	PRP
12350	6791	8	a	a	DT
12350	6791	9	pleasant	pleasant	JJ
12350	6791	10	flavor	flavor	NN
12350	6791	11	--	--	:
12350	6791	12	allow	allow	VB
12350	6791	13	one	one	CD
12350	6791	14	lemon	lemon	NN
12350	6791	15	to	to	IN
12350	6791	16	about	about	RB
12350	6791	17	four	four	CD
12350	6791	18	pounds	pound	NNS
12350	6791	19	of	of	IN
12350	6791	20	rind	rind	NN
12350	6791	21	.	.	.
12350	6792	1	Bring	bring	VB
12350	6792	2	this	this	DT
12350	6792	3	syrup	syrup	NN
12350	6792	4	to	to	IN
12350	6792	5	the	the	DT
12350	6792	6	boiling	boiling	NN
12350	6792	7	point	point	NN
12350	6792	8	and	and	CC
12350	6792	9	skim	skim	NNP
12350	6792	10	.	.	.
12350	6793	1	Add	add	VB
12350	6793	2	the	the	DT
12350	6793	3	melon	melon	NN
12350	6793	4	and	and	CC
12350	6793	5	cook	cook	NN
12350	6793	6	until	until	IN
12350	6793	7	tender	tender	NN
12350	6793	8	.	.	.
12350	6794	1	It	-PRON-	PRP
12350	6794	2	is	be	VBZ
12350	6794	3	done	do	VBN
12350	6794	4	when	when	WRB
12350	6794	5	it	-PRON-	PRP
12350	6794	6	becomes	become	VBZ
12350	6794	7	perfectly	perfectly	RB
12350	6794	8	transparent	transparent	JJ
12350	6794	9	and	and	CC
12350	6794	10	can	can	MD
12350	6794	11	be	be	VB
12350	6794	12	easily	easily	RB
12350	6794	13	pierced	pierce	VBN
12350	6794	14	with	with	IN
12350	6794	15	a	a	DT
12350	6794	16	broom	broom	NN
12350	6794	17	straw	straw	NN
12350	6794	18	.	.	.
12350	6795	1	A	a	DT
12350	6795	2	peach	peach	JJ
12350	6795	3	kernel	kernel	NN
12350	6795	4	in	in	IN
12350	6795	5	the	the	DT
12350	6795	6	cooking	cooking	NN
12350	6795	7	syrup	syrup	NN
12350	6795	8	will	will	MD
12350	6795	9	improve	improve	VB
12350	6795	10	the	the	DT
12350	6795	11	flavor	flavor	NN
12350	6795	12	.	.	.
12350	6796	1	Housewives	housewife	NNS
12350	6796	2	who	who	WP
12350	6796	3	object	object	VBP
12350	6796	4	to	to	IN
12350	6796	5	the	the	DT
12350	6796	6	use	use	NN
12350	6796	7	of	of	IN
12350	6796	8	alum	alum	NN
12350	6796	9	can	can	MD
12350	6796	10	omit	omit	VB
12350	6796	11	this	this	DT
12350	6796	12	and	and	CC
12350	6796	13	merely	merely	RB
12350	6796	14	wash	wash	VBP
12350	6796	15	the	the	DT
12350	6796	16	rind	rind	NN
12350	6796	17	after	after	IN
12350	6796	18	removing	remove	VBG
12350	6796	19	from	from	IN
12350	6796	20	brine	brine	NN
12350	6796	21	to	to	TO
12350	6796	22	free	free	VB
12350	6796	23	it	-PRON-	PRP
12350	6796	24	from	from	IN
12350	6796	25	all	all	DT
12350	6796	26	salt	salt	NN
12350	6796	27	and	and	CC
12350	6796	28	then	then	RB
12350	6796	29	cook	cook	VB
12350	6796	30	it	-PRON-	PRP
12350	6796	31	slowly	slowly	RB
12350	6796	32	as	as	IN
12350	6796	33	per	per	IN
12350	6796	34	directions	direction	NNS
12350	6796	35	given	give	VBN
12350	6796	36	above	above	RB
12350	6796	37	.	.	.
12350	6797	1	The	the	DT
12350	6797	2	alum	alum	NN
12350	6797	3	keeps	keep	VBZ
12350	6797	4	the	the	DT
12350	6797	5	rind	rind	NN
12350	6797	6	firm	firm	NN
12350	6797	7	and	and	CC
12350	6797	8	retains	retain	VBZ
12350	6797	9	its	-PRON-	PRP$
12350	6797	10	color	color	NN
12350	6797	11	.	.	.
12350	6798	1	In	in	IN
12350	6798	2	this	this	DT
12350	6798	3	case	case	NN
12350	6798	4	the	the	DT
12350	6798	5	rind	rind	NN
12350	6798	6	will	will	MD
12350	6798	7	require	require	VB
12350	6798	8	long	long	JJ
12350	6798	9	and	and	CC
12350	6798	10	steady	steady	JJ
12350	6798	11	cooking	cooking	NN
12350	6798	12	;	;	:
12350	6798	13	say	say	VBP
12350	6798	14	3/4	3/4	CD
12350	6798	15	of	of	IN
12350	6798	16	an	an	DT
12350	6798	17	hour	hour	NN
12350	6798	18	or	or	CC
12350	6798	19	longer	long	JJR
12350	6798	20	.	.	.
12350	6799	1	As	as	RB
12350	6799	2	soon	soon	RB
12350	6799	3	as	as	IN
12350	6799	4	rinds	rind	NNS
12350	6799	5	are	be	VBP
12350	6799	6	cooked	cook	VBN
12350	6799	7	they	-PRON-	PRP
12350	6799	8	should	should	MD
12350	6799	9	be	be	VB
12350	6799	10	put	put	VBN
12350	6799	11	into	into	IN
12350	6799	12	the	the	DT
12350	6799	13	containers	container	NNS
12350	6799	14	and	and	CC
12350	6799	15	covered	cover	VBN
12350	6799	16	with	with	IN
12350	6799	17	the	the	DT
12350	6799	18	syrup	syrup	NN
12350	6799	19	.	.	.
12350	6800	1	PICKLED	PICKLED	NNP
12350	6800	2	PLUMS	PLUMS	NNP
12350	6800	3	Prick	prick	VB
12350	6800	4	the	the	DT
12350	6800	5	plums	plum	NNS
12350	6800	6	with	with	IN
12350	6800	7	a	a	DT
12350	6800	8	large	large	JJ
12350	6800	9	needle	needle	NN
12350	6800	10	then	then	RB
12350	6800	11	weigh	weigh	VB
12350	6800	12	them	-PRON-	PRP
12350	6800	13	,	,	,
12350	6800	14	and	and	CC
12350	6800	15	to	to	IN
12350	6800	16	every	every	DT
12350	6800	17	seven	seven	CD
12350	6800	18	pounds	pound	NNS
12350	6800	19	of	of	IN
12350	6800	20	fruit	fruit	NN
12350	6800	21	use	use	VBP
12350	6800	22	four	four	CD
12350	6800	23	pounds	pound	NNS
12350	6800	24	of	of	IN
12350	6800	25	white	white	JJ
12350	6800	26	sugar	sugar	NN
12350	6800	27	,	,	,
12350	6800	28	two	two	CD
12350	6800	29	ounces	ounce	NNS
12350	6800	30	of	of	IN
12350	6800	31	stick	stick	NNP
12350	6800	32	cinnamon	cinnamon	NNP
12350	6800	33	,	,	,
12350	6800	34	one	one	CD
12350	6800	35	ounce	ounce	NN
12350	6800	36	of	of	IN
12350	6800	37	cloves	clove	NNS
12350	6800	38	and	and	CC
12350	6800	39	a	a	DT
12350	6800	40	pint	pint	NN
12350	6800	41	of	of	IN
12350	6800	42	best	good	JJS
12350	6800	43	pickling	pickling	NN
12350	6800	44	vinegar	vinegar	NN
12350	6800	45	.	.	.
12350	6801	1	Boil	boil	VB
12350	6801	2	the	the	DT
12350	6801	3	vinegar	vinegar	NN
12350	6801	4	,	,	,
12350	6801	5	sugar	sugar	NN
12350	6801	6	and	and	CC
12350	6801	7	spices	spice	NNS
12350	6801	8	,	,	,
12350	6801	9	and	and	CC
12350	6801	10	pour	pour	VB
12350	6801	11	boiling	boil	VBG
12350	6801	12	hot	hot	JJ
12350	6801	13	over	over	IN
12350	6801	14	the	the	DT
12350	6801	15	fruit	fruit	NN
12350	6801	16	,	,	,
12350	6801	17	which	which	WDT
12350	6801	18	must	must	MD
12350	6801	19	be	be	VB
12350	6801	20	packed	pack	VBN
12350	6801	21	in	in	IN
12350	6801	22	a	a	DT
12350	6801	23	large	large	JJ
12350	6801	24	jar	jar	NN
12350	6801	25	;	;	:
12350	6801	26	repeat	repeat	VB
12350	6801	27	this	this	DT
12350	6801	28	three	three	CD
12350	6801	29	times	time	NNS
12350	6801	30	.	.	.
12350	6802	1	While	while	IN
12350	6802	2	the	the	DT
12350	6802	3	vinegar	vinegar	NN
12350	6802	4	boils	boil	VBZ
12350	6802	5	the	the	DT
12350	6802	6	third	third	JJ
12350	6802	7	time	time	NN
12350	6802	8	,	,	,
12350	6802	9	pack	pack	VB
12350	6802	10	the	the	DT
12350	6802	11	plums	plum	NNS
12350	6802	12	in	in	IN
12350	6802	13	glass	glass	NN
12350	6802	14	jars	jar	NNS
12350	6802	15	and	and	CC
12350	6802	16	pour	pour	VB
12350	6802	17	the	the	DT
12350	6802	18	syrup	syrup	NN
12350	6802	19	over	over	IN
12350	6802	20	the	the	DT
12350	6802	21	plums	plum	NNS
12350	6802	22	.	.	.
12350	6803	1	When	when	WRB
12350	6803	2	cold	cold	JJ
12350	6803	3	seal	seal	NN
12350	6803	4	.	.	.
12350	6804	1	PICKLED	pickled	NN
12350	6804	2	CANTALOUPE	CANTALOUPE	NNS
12350	6804	3	OR	or	CC
12350	6804	4	MUSKMELONS	muskmelon	NNS
12350	6804	5	Take	take	VB
12350	6804	6	fine	fine	JJ
12350	6804	7	,	,	,
12350	6804	8	ripe	ripe	JJ
12350	6804	9	melons	melon	NNS
12350	6804	10	,	,	,
12350	6804	11	pare	pare	NNP
12350	6804	12	,	,	,
12350	6804	13	take	take	VBP
12350	6804	14	out	out	RP
12350	6804	15	the	the	DT
12350	6804	16	seeds	seed	NNS
12350	6804	17	and	and	CC
12350	6804	18	wash	wash	NN
12350	6804	19	,	,	,
12350	6804	20	cut	cut	VBN
12350	6804	21	into	into	IN
12350	6804	22	slices	slice	NNS
12350	6804	23	about	about	IN
12350	6804	24	three	three	CD
12350	6804	25	inches	inch	NNS
12350	6804	26	long	long	JJ
12350	6804	27	and	and	CC
12350	6804	28	two	two	CD
12350	6804	29	inches	inch	NNS
12350	6804	30	wide	wide	JJ
12350	6804	31	,	,	,
12350	6804	32	lay	lie	VBD
12350	6804	33	them	-PRON-	PRP
12350	6804	34	in	in	IN
12350	6804	35	a	a	DT
12350	6804	36	stone	stone	NN
12350	6804	37	jar	jar	NN
12350	6804	38	and	and	CC
12350	6804	39	cover	cover	VB
12350	6804	40	with	with	IN
12350	6804	41	vinegar	vinegar	NN
12350	6804	42	for	for	IN
12350	6804	43	twenty	twenty	CD
12350	6804	44	-	-	HYPH
12350	6804	45	four	four	CD
12350	6804	46	hours	hour	NNS
12350	6804	47	or	or	CC
12350	6804	48	longer	long	JJR
12350	6804	49	.	.	.
12350	6805	1	Then	then	RB
12350	6805	2	lay	lay	VB
12350	6805	3	the	the	DT
12350	6805	4	fruit	fruit	NN
12350	6805	5	on	on	IN
12350	6805	6	a	a	DT
12350	6805	7	clean	clean	JJ
12350	6805	8	board	board	NN
12350	6805	9	to	to	TO
12350	6805	10	drip	drip	VB
12350	6805	11	;	;	:
12350	6805	12	and	and	CC
12350	6805	13	throw	throw	VB
12350	6805	14	away	away	RB
12350	6805	15	one	one	CD
12350	6805	16	quart	quart	NN
12350	6805	17	of	of	IN
12350	6805	18	the	the	DT
12350	6805	19	vinegar	vinegar	NN
12350	6805	20	to	to	IN
12350	6805	21	each	each	DT
12350	6805	22	quart	quart	NN
12350	6805	23	remaining	remain	VBG
12350	6805	24	.	.	.
12350	6806	1	Allow	allow	VB
12350	6806	2	three	three	CD
12350	6806	3	pounds	pound	NNS
12350	6806	4	and	and	CC
12350	6806	5	1/2	1/2	CD
12350	6806	6	of	of	IN
12350	6806	7	white	white	JJ
12350	6806	8	sugar	sugar	NN
12350	6806	9	to	to	IN
12350	6806	10	a	a	DT
12350	6806	11	dozen	dozen	NN
12350	6806	12	small	small	JJ
12350	6806	13	cantaloupes	cantaloupe	NNS
12350	6806	14	,	,	,
12350	6806	15	three	three	CD
12350	6806	16	ounces	ounce	NNS
12350	6806	17	of	of	IN
12350	6806	18	stick	stick	NNP
12350	6806	19	cinnamon	cinnamon	NNP
12350	6806	20	,	,	,
12350	6806	21	one	one	CD
12350	6806	22	ounce	ounce	NN
12350	6806	23	of	of	IN
12350	6806	24	cloves	clove	NNS
12350	6806	25	(	(	-LRB-
12350	6806	26	remove	remove	VB
12350	6806	27	the	the	DT
12350	6806	28	soft	soft	JJ
12350	6806	29	heads	head	NNS
12350	6806	30	)	)	-RRB-
12350	6806	31	and	and	CC
12350	6806	32	two	two	CD
12350	6806	33	ounces	ounce	NNS
12350	6806	34	of	of	IN
12350	6806	35	allspice	allspice	NN
12350	6806	36	(	(	-LRB-
12350	6806	37	whole	whole	JJ
12350	6806	38	spices	spice	NNS
12350	6806	39	)	)	-RRB-
12350	6806	40	.	.	.
12350	6807	1	Boil	boil	VB
12350	6807	2	the	the	DT
12350	6807	3	spices	spice	NNS
12350	6807	4	,	,	,
12350	6807	5	vinegar	vinegar	NN
12350	6807	6	and	and	CC
12350	6807	7	sugar	sugar	NN
12350	6807	8	,	,	,
12350	6807	9	adding	add	VBG
12350	6807	10	a	a	DT
12350	6807	11	pint	pint	NN
12350	6807	12	of	of	IN
12350	6807	13	fresh	fresh	JJ
12350	6807	14	vinegar	vinegar	NN
12350	6807	15	to	to	IN
12350	6807	16	the	the	DT
12350	6807	17	old	old	JJ
12350	6807	18	.	.	.
12350	6808	1	When	when	WRB
12350	6808	2	well	well	RB
12350	6808	3	skimmed	skim	VBN
12350	6808	4	put	put	VBN
12350	6808	5	in	in	IN
12350	6808	6	the	the	DT
12350	6808	7	melons	melon	NNS
12350	6808	8	,	,	,
12350	6808	9	boil	boil	VB
12350	6808	10	fifteen	fifteen	CD
12350	6808	11	minutes	minute	NNS
12350	6808	12	,	,	,
12350	6808	13	twenty	twenty	CD
12350	6808	14	is	be	VBZ
12350	6808	15	still	still	RB
12350	6808	16	better	well	JJR
12350	6808	17	;	;	:
12350	6808	18	take	take	VB
12350	6808	19	out	out	RP
12350	6808	20	the	the	DT
12350	6808	21	fruit	fruit	NN
12350	6808	22	,	,	,
12350	6808	23	put	put	VBD
12350	6808	24	it	-PRON-	PRP
12350	6808	25	in	in	IN
12350	6808	26	jars	jar	NNS
12350	6808	27	and	and	CC
12350	6808	28	boil	boil	VB
12350	6808	29	the	the	DT
12350	6808	30	syrup	syrup	NN
12350	6808	31	awhile	awhile	RB
12350	6808	32	longer	long	RBR
12350	6808	33	.	.	.
12350	6809	1	Skim	Skim	NNP
12350	6809	2	it	-PRON-	PRP
12350	6809	3	again	again	RB
12350	6809	4	and	and	CC
12350	6809	5	pour	pour	VB
12350	6809	6	boiling	boil	VBG
12350	6809	7	hot	hot	JJ
12350	6809	8	upon	upon	IN
12350	6809	9	the	the	DT
12350	6809	10	fruit	fruit	NN
12350	6809	11	.	.	.
12350	6810	1	Seal	seal	VB
12350	6810	2	when	when	WRB
12350	6810	3	cold	cold	JJ
12350	6810	4	.	.	.
12350	6811	1	PICKLED	pickled	NN
12350	6811	2	HUSK	HUSK	NNP
12350	6811	3	TOMATOES	tomatoes	NN
12350	6811	4	This	this	DT
12350	6811	5	tomato	tomato	NN
12350	6811	6	looks	look	VBZ
12350	6811	7	like	like	IN
12350	6811	8	an	an	DT
12350	6811	9	egg	egg	NN
12350	6811	10	-	-	HYPH
12350	6811	11	shaped	shape	VBN
12350	6811	12	plum	plum	NN
12350	6811	13	and	and	CC
12350	6811	14	makes	make	VBZ
12350	6811	15	a	a	DT
12350	6811	16	very	very	RB
12350	6811	17	nice	nice	JJ
12350	6811	18	sweet	sweet	JJ
12350	6811	19	pickle	pickle	NN
12350	6811	20	.	.	.
12350	6812	1	Prick	prick	VB
12350	6812	2	each	each	DT
12350	6812	3	one	one	NN
12350	6812	4	with	with	IN
12350	6812	5	a	a	DT
12350	6812	6	needle	needle	NN
12350	6812	7	,	,	,
12350	6812	8	weigh	weigh	NN
12350	6812	9	,	,	,
12350	6812	10	and	and	CC
12350	6812	11	to	to	IN
12350	6812	12	seven	seven	CD
12350	6812	13	pounds	pound	NNS
12350	6812	14	of	of	IN
12350	6812	15	tomatoes	tomato	NNS
12350	6812	16	take	take	VBP
12350	6812	17	four	four	CD
12350	6812	18	pounds	pound	NNS
12350	6812	19	of	of	IN
12350	6812	20	sugar	sugar	NN
12350	6812	21	and	and	CC
12350	6812	22	spice	spice	VB
12350	6812	23	with	with	IN
12350	6812	24	a	a	DT
12350	6812	25	very	very	RB
12350	6812	26	little	little	JJ
12350	6812	27	mace	mace	NN
12350	6812	28	,	,	,
12350	6812	29	cinnamon	cinnamon	NN
12350	6812	30	and	and	CC
12350	6812	31	cloves	clove	NNS
12350	6812	32	.	.	.
12350	6813	1	Put	put	VB
12350	6813	2	into	into	IN
12350	6813	3	the	the	DT
12350	6813	4	kettle	kettle	NN
12350	6813	5	with	with	IN
12350	6813	6	alternate	alternate	JJ
12350	6813	7	layers	layer	NNS
12350	6813	8	of	of	IN
12350	6813	9	sugar	sugar	NN
12350	6813	10	.	.	.
12350	6814	1	Heat	heat	VB
12350	6814	2	slowly	slowly	RB
12350	6814	3	to	to	IN
12350	6814	4	a	a	DT
12350	6814	5	boil	boil	NN
12350	6814	6	,	,	,
12350	6814	7	skim	skim	NN
12350	6814	8	and	and	CC
12350	6814	9	add	add	VB
12350	6814	10	vinegar	vinegar	NN
12350	6814	11	,	,	,
12350	6814	12	not	not	RB
12350	6814	13	more	more	JJR
12350	6814	14	than	than	IN
12350	6814	15	a	a	DT
12350	6814	16	pint	pint	NN
12350	6814	17	to	to	IN
12350	6814	18	seven	seven	CD
12350	6814	19	pounds	pound	NNS
12350	6814	20	of	of	IN
12350	6814	21	tomatoes	tomato	NNS
12350	6814	22	.	.	.
12350	6815	1	Add	add	VB
12350	6815	2	spices	spice	NNS
12350	6815	3	and	and	CC
12350	6815	4	boil	boil	VB
12350	6815	5	for	for	IN
12350	6815	6	about	about	RB
12350	6815	7	ten	ten	CD
12350	6815	8	minutes	minute	NNS
12350	6815	9	,	,	,
12350	6815	10	not	not	RB
12350	6815	11	longer	long	RBR
12350	6815	12	.	.	.
12350	6816	1	Take	take	VB
12350	6816	2	them	-PRON-	PRP
12350	6816	3	out	out	RP
12350	6816	4	with	with	IN
12350	6816	5	a	a	DT
12350	6816	6	perforated	perforate	VBN
12350	6816	7	skimmer	skimmer	NN
12350	6816	8	and	and	CC
12350	6816	9	spread	spread	VBD
12350	6816	10	upon	upon	IN
12350	6816	11	dishes	dish	NNS
12350	6816	12	to	to	TO
12350	6816	13	cool	cool	VB
12350	6816	14	.	.	.
12350	6817	1	Boil	boil	VB
12350	6817	2	the	the	DT
12350	6817	3	syrup	syrup	NN
12350	6817	4	thick	thick	JJ
12350	6817	5	,	,	,
12350	6817	6	and	and	CC
12350	6817	7	pack	pack	VB
12350	6817	8	as	as	IN
12350	6817	9	you	-PRON-	PRP
12350	6817	10	would	would	MD
12350	6817	11	other	other	JJ
12350	6817	12	fruit	fruit	NN
12350	6817	13	.	.	.
12350	6818	1	SPICED	spiced	NN
12350	6818	2	OR	or	CC
12350	6818	3	PICKLED	pickle	VBD
12350	6818	4	CHERRIES	cherry	NNS
12350	6818	5	Take	take	VBP
12350	6818	6	the	the	DT
12350	6818	7	largest	large	JJS
12350	6818	8	and	and	CC
12350	6818	9	freshest	freshest	VB
12350	6818	10	red	red	JJ
12350	6818	11	cherries	cherry	NNS
12350	6818	12	you	-PRON-	PRP
12350	6818	13	can	can	MD
12350	6818	14	get	get	VB
12350	6818	15	,	,	,
12350	6818	16	and	and	CC
12350	6818	17	pack	pack	VB
12350	6818	18	them	-PRON-	PRP
12350	6818	19	in	in	IN
12350	6818	20	glass	glass	NN
12350	6818	21	fruit	fruit	NN
12350	6818	22	jars	jar	NNS
12350	6818	23	,	,	,
12350	6818	24	stems	stems	NNP
12350	6818	25	and	and	CC
12350	6818	26	all	all	DT
12350	6818	27	.	.	.
12350	6819	1	Put	put	VB
12350	6819	2	little	little	JJ
12350	6819	3	splints	splint	NNS
12350	6819	4	of	of	IN
12350	6819	5	wood	wood	NN
12350	6819	6	across	across	IN
12350	6819	7	the	the	DT
12350	6819	8	tops	top	NNS
12350	6819	9	of	of	IN
12350	6819	10	the	the	DT
12350	6819	11	fruit	fruit	NN
12350	6819	12	to	to	TO
12350	6819	13	prevent	prevent	VB
12350	6819	14	rising	rise	VBG
12350	6819	15	to	to	IN
12350	6819	16	the	the	DT
12350	6819	17	top	top	NN
12350	6819	18	.	.	.
12350	6820	1	To	to	IN
12350	6820	2	every	every	DT
12350	6820	3	quart	quart	NN
12350	6820	4	of	of	IN
12350	6820	5	cherries	cherry	NNS
12350	6820	6	allow	allow	VBP
12350	6820	7	a	a	DT
12350	6820	8	cup	cup	NN
12350	6820	9	of	of	IN
12350	6820	10	best	good	JJS
12350	6820	11	pickling	pickling	NN
12350	6820	12	vinegar	vinegar	NN
12350	6820	13	,	,	,
12350	6820	14	and	and	CC
12350	6820	15	to	to	IN
12350	6820	16	every	every	DT
12350	6820	17	three	three	CD
12350	6820	18	quarts	quart	NNS
12350	6820	19	of	of	IN
12350	6820	20	fruit	fruit	NN
12350	6820	21	one	one	CD
12350	6820	22	pound	pound	NN
12350	6820	23	of	of	IN
12350	6820	24	sugar	sugar	NN
12350	6820	25	and	and	CC
12350	6820	26	three	three	CD
12350	6820	27	sticks	stick	NNS
12350	6820	28	of	of	IN
12350	6820	29	whole	whole	JJ
12350	6820	30	cinnamon	cinnamon	JJ
12350	6820	31	bark	bark	NN
12350	6820	32	and	and	CC
12350	6820	33	one	one	CD
12350	6820	34	-	-	HYPH
12350	6820	35	half	half	NN
12350	6820	36	ounce	ounce	NN
12350	6820	37	of	of	IN
12350	6820	38	cloves	clove	NNS
12350	6820	39	;	;	:
12350	6820	40	this	this	DT
12350	6820	41	quantity	quantity	NN
12350	6820	42	of	of	IN
12350	6820	43	spices	spice	NNS
12350	6820	44	is	be	VBZ
12350	6820	45	for	for	IN
12350	6820	46	all	all	DT
12350	6820	47	of	of	IN
12350	6820	48	the	the	DT
12350	6820	49	fruit	fruit	NN
12350	6820	50	.	.	.
12350	6821	1	Boil	boil	VB
12350	6821	2	the	the	DT
12350	6821	3	vinegar	vinegar	NN
12350	6821	4	and	and	CC
12350	6821	5	spices	spice	NNS
12350	6821	6	and	and	CC
12350	6821	7	sugar	sugar	NN
12350	6821	8	for	for	IN
12350	6821	9	five	five	CD
12350	6821	10	minutes	minute	NNS
12350	6821	11	steady	steady	JJ
12350	6821	12	;	;	:
12350	6821	13	turn	turn	VB
12350	6821	14	out	out	RP
12350	6821	15	into	into	IN
12350	6821	16	a	a	DT
12350	6821	17	covered	cover	VBN
12350	6821	18	stoneware	stoneware	NN
12350	6821	19	vessel	vessel	NN
12350	6821	20	,	,	,
12350	6821	21	cover	cover	NN
12350	6821	22	,	,	,
12350	6821	23	and	and	CC
12350	6821	24	let	let	VB
12350	6821	25	it	-PRON-	PRP
12350	6821	26	get	get	VB
12350	6821	27	cold	cold	JJ
12350	6821	28	.	.	.
12350	6822	1	Then	then	RB
12350	6822	2	pour	pour	VB
12350	6822	3	over	over	IN
12350	6822	4	the	the	DT
12350	6822	5	fruit	fruit	NN
12350	6822	6	and	and	CC
12350	6822	7	repeat	repeat	VB
12350	6822	8	this	this	DT
12350	6822	9	process	process	NN
12350	6822	10	three	three	CD
12350	6822	11	days	day	NNS
12350	6822	12	in	in	IN
12350	6822	13	succession	succession	NN
12350	6822	14	.	.	.
12350	6823	1	Remove	remove	VB
12350	6823	2	the	the	DT
12350	6823	3	heads	head	NNS
12350	6823	4	of	of	IN
12350	6823	5	the	the	DT
12350	6823	6	cloves	clove	NNS
12350	6823	7	,	,	,
12350	6823	8	for	for	IN
12350	6823	9	they	-PRON-	PRP
12350	6823	10	will	will	MD
12350	6823	11	turn	turn	VB
12350	6823	12	the	the	DT
12350	6823	13	fruit	fruit	NN
12350	6823	14	black	black	JJ
12350	6823	15	.	.	.
12350	6824	1	You	-PRON-	PRP
12350	6824	2	may	may	MD
12350	6824	3	strain	strain	VB
12350	6824	4	the	the	DT
12350	6824	5	vinegar	vinegar	NN
12350	6824	6	after	after	IN
12350	6824	7	the	the	DT
12350	6824	8	first	first	JJ
12350	6824	9	boiling	boiling	NN
12350	6824	10	,	,	,
12350	6824	11	so	so	IN
12350	6824	12	as	as	IN
12350	6824	13	to	to	TO
12350	6824	14	take	take	VB
12350	6824	15	out	out	RP
12350	6824	16	the	the	DT
12350	6824	17	spices	spice	NNS
12350	6824	18	,	,	,
12350	6824	19	if	if	IN
12350	6824	20	you	-PRON-	PRP
12350	6824	21	choose	choose	VBP
12350	6824	22	.	.	.
12350	6825	1	Seal	seal	VB
12350	6825	2	as	as	IN
12350	6825	3	you	-PRON-	PRP
12350	6825	4	would	would	MD
12350	6825	5	other	other	JJ
12350	6825	6	fruit	fruit	NN
12350	6825	7	.	.	.
12350	6826	1	Be	be	VB
12350	6826	2	sure	sure	JJ
12350	6826	3	that	that	IN
12350	6826	4	the	the	DT
12350	6826	5	syrup	syrup	NN
12350	6826	6	is	be	VBZ
12350	6826	7	cold	cold	JJ
12350	6826	8	before	before	IN
12350	6826	9	you	-PRON-	PRP
12350	6826	10	pour	pour	VBP
12350	6826	11	it	-PRON-	PRP
12350	6826	12	over	over	IN
12350	6826	13	the	the	DT
12350	6826	14	cherries	cherry	NNS
12350	6826	15	.	.	.
12350	6827	1	SPICED	spiced	NN
12350	6827	2	CUCUMBERS	cucumber	NNS
12350	6827	3	Take	take	VBP
12350	6827	4	nice	nice	JJ
12350	6827	5	firm	firm	JJ
12350	6827	6	cucumbers	cucumber	NNS
12350	6827	7	,	,	,
12350	6827	8	slice	slice	VB
12350	6827	9	thin	thin	JJ
12350	6827	10	and	and	CC
12350	6827	11	salt	salt	NN
12350	6827	12	overnight	overnight	RB
12350	6827	13	.	.	.
12350	6828	1	In	in	IN
12350	6828	2	the	the	DT
12350	6828	3	morning	morning	NN
12350	6828	4	take	take	VB
12350	6828	5	vinegar	vinegar	NN
12350	6828	6	sufficient	sufficient	JJ
12350	6828	7	for	for	IN
12350	6828	8	covering	cover	VBG
12350	6828	9	the	the	DT
12350	6828	10	quantity	quantity	NN
12350	6828	11	prepared	prepare	VBN
12350	6828	12	,	,	,
12350	6828	13	mixed	mixed	JJ
12350	6828	14	spices	spice	NNS
12350	6828	15	and	and	CC
12350	6828	16	sugar	sugar	NN
12350	6828	17	according	accord	VBG
12350	6828	18	to	to	IN
12350	6828	19	taste	taste	NN
12350	6828	20	.	.	.
12350	6829	1	Put	put	VB
12350	6829	2	on	on	RP
12350	6829	3	to	to	TO
12350	6829	4	cook	cook	VB
12350	6829	5	and	and	CC
12350	6829	6	when	when	WRB
12350	6829	7	boiling	boil	VBG
12350	6829	8	put	put	VBN
12350	6829	9	in	in	IN
12350	6829	10	the	the	DT
12350	6829	11	cucumbers	cucumber	NNS
12350	6829	12	and	and	CC
12350	6829	13	cook	cook	NN
12350	6829	14	for	for	IN
12350	6829	15	thirty	thirty	CD
12350	6829	16	minutes	minute	NNS
12350	6829	17	.	.	.
12350	6830	1	Delightful	delightful	JJ
12350	6830	2	as	as	IN
12350	6830	3	a	a	DT
12350	6830	4	relish	relish	NN
12350	6830	5	,	,	,
12350	6830	6	and	and	CC
12350	6830	7	can	can	MD
12350	6830	8	be	be	VB
12350	6830	9	kept	keep	VBN
12350	6830	10	for	for	IN
12350	6830	11	a	a	DT
12350	6830	12	long	long	JJ
12350	6830	13	time	time	NN
12350	6830	14	if	if	IN
12350	6830	15	put	put	VBN
12350	6830	16	in	in	RP
12350	6830	17	airtight	airtight	NNP
12350	6830	18	jars	jar	NNS
12350	6830	19	.	.	.
12350	6831	1	PICKLED	PICKLED	NNP
12350	6831	2	PEARS	PEARS	NNP
12350	6831	3	Pears	Pears	NNPS
12350	6831	4	should	should	MD
12350	6831	5	always	always	RB
12350	6831	6	be	be	VB
12350	6831	7	peeled	peel	VBN
12350	6831	8	for	for	IN
12350	6831	9	pickling	pickle	VBG
12350	6831	10	.	.	.
12350	6832	1	If	if	IN
12350	6832	2	large	large	JJ
12350	6832	3	cut	cut	VBD
12350	6832	4	them	-PRON-	PRP
12350	6832	5	in	in	IN
12350	6832	6	half	half	NN
12350	6832	7	and	and	CC
12350	6832	8	leave	leave	VB
12350	6832	9	the	the	DT
12350	6832	10	stems	stem	NNS
12350	6832	11	on	on	RP
12350	6832	12	.	.	.
12350	6833	1	The	the	DT
12350	6833	2	best	good	JJS
12350	6833	3	pear	pear	NN
12350	6833	4	for	for	IN
12350	6833	5	this	this	DT
12350	6833	6	purpose	purpose	NN
12350	6833	7	,	,	,
12350	6833	8	also	also	RB
12350	6833	9	for	for	IN
12350	6833	10	canning	canning	NN
12350	6833	11	,	,	,
12350	6833	12	is	be	VBZ
12350	6833	13	a	a	DT
12350	6833	14	variety	variety	NN
12350	6833	15	called	call	VBN
12350	6833	16	the	the	DT
12350	6833	17	"	"	``
12350	6833	18	Sickle	Sickle	NNP
12350	6833	19	Pear	Pear	NNP
12350	6833	20	.	.	.
12350	6833	21	"	"	''
12350	6834	1	It	-PRON-	PRP
12350	6834	2	is	be	VBZ
12350	6834	3	a	a	DT
12350	6834	4	small	small	JJ
12350	6834	5	,	,	,
12350	6834	6	pulpy	pulpy	JJ
12350	6834	7	pear	pear	NN
12350	6834	8	of	of	IN
12350	6834	9	delicious	delicious	JJ
12350	6834	10	flavor	flavor	NN
12350	6834	11	.	.	.
12350	6835	1	Throw	throw	VB
12350	6835	2	each	each	DT
12350	6835	3	pear	pear	NN
12350	6835	4	into	into	IN
12350	6835	5	cold	cold	JJ
12350	6835	6	water	water	NN
12350	6835	7	as	as	IN
12350	6835	8	you	-PRON-	PRP
12350	6835	9	peel	peel	VBP
12350	6835	10	it	-PRON-	PRP
12350	6835	11	.	.	.
12350	6836	1	When	when	WRB
12350	6836	2	all	all	DT
12350	6836	3	are	be	VBP
12350	6836	4	peeled	peel	VBN
12350	6836	5	weigh	weigh	VB
12350	6836	6	them	-PRON-	PRP
12350	6836	7	and	and	CC
12350	6836	8	allow	allow	VB
12350	6836	9	four	four	CD
12350	6836	10	pounds	pound	NNS
12350	6836	11	and	and	CC
12350	6836	12	a	a	DT
12350	6836	13	half	half	NN
12350	6836	14	of	of	IN
12350	6836	15	white	white	JJ
12350	6836	16	sugar	sugar	NN
12350	6836	17	to	to	IN
12350	6836	18	ten	ten	CD
12350	6836	19	pounds	pound	NNS
12350	6836	20	of	of	IN
12350	6836	21	fruit	fruit	NN
12350	6836	22	.	.	.
12350	6837	1	Put	put	VB
12350	6837	2	into	into	IN
12350	6837	3	the	the	DT
12350	6837	4	kettle	kettle	NN
12350	6837	5	with	with	IN
12350	6837	6	alternate	alternate	JJ
12350	6837	7	layers	layer	NNS
12350	6837	8	of	of	IN
12350	6837	9	sugar	sugar	NN
12350	6837	10	and	and	CC
12350	6837	11	half	half	PDT
12350	6837	12	a	a	DT
12350	6837	13	cup	cup	NN
12350	6837	14	of	of	IN
12350	6837	15	water	water	NN
12350	6837	16	and	and	CC
12350	6837	17	one	one	CD
12350	6837	18	quart	quart	NN
12350	6837	19	of	of	IN
12350	6837	20	strong	strong	JJ
12350	6837	21	vinegar	vinegar	NN
12350	6837	22	.	.	.
12350	6838	1	Add	add	VB
12350	6838	2	stick	stick	NN
12350	6838	3	cinnamon	cinnamon	NN
12350	6838	4	and	and	CC
12350	6838	5	a	a	DT
12350	6838	6	few	few	JJ
12350	6838	7	cloves	clove	NNS
12350	6838	8	(	(	-LRB-
12350	6838	9	remove	remove	VB
12350	6838	10	the	the	DT
12350	6838	11	soft	soft	JJ
12350	6838	12	heads	head	NNS
12350	6838	13	)	)	-RRB-
12350	6838	14	.	.	.
12350	6839	1	Heat	heat	NN
12350	6839	2	slowly	slowly	RB
12350	6839	3	and	and	CC
12350	6839	4	boil	boil	VB
12350	6839	5	until	until	IN
12350	6839	6	tender	tender	NN
12350	6839	7	,	,	,
12350	6839	8	then	then	RB
12350	6839	9	remove	remove	VB
12350	6839	10	them	-PRON-	PRP
12350	6839	11	with	with	IN
12350	6839	12	a	a	DT
12350	6839	13	perforated	perforate	VBN
12350	6839	14	skimmer	skimmer	NN
12350	6839	15	,	,	,
12350	6839	16	and	and	CC
12350	6839	17	spread	spread	VBD
12350	6839	18	upon	upon	IN
12350	6839	19	dishes	dish	NNS
12350	6839	20	to	to	TO
12350	6839	21	cool	cool	VB
12350	6839	22	.	.	.
12350	6840	1	Skim	Skim	NNP
12350	6840	2	the	the	DT
12350	6840	3	boiling	boiling	NN
12350	6840	4	syrup	syrup	NN
12350	6840	5	and	and	CC
12350	6840	6	boil	boil	VB
12350	6840	7	fifteen	fifteen	CD
12350	6840	8	minutes	minute	NNS
12350	6840	9	longer	long	RBR
12350	6840	10	.	.	.
12350	6841	1	Put	put	VB
12350	6841	2	the	the	DT
12350	6841	3	pears	pear	NNS
12350	6841	4	in	in	IN
12350	6841	5	glass	glass	NN
12350	6841	6	jars	jar	NNS
12350	6841	7	or	or	CC
12350	6841	8	a	a	DT
12350	6841	9	large	large	JJ
12350	6841	10	earthen	earthen	JJ
12350	6841	11	jar	jar	NN
12350	6841	12	,	,	,
12350	6841	13	the	the	DT
12350	6841	14	former	former	JJ
12350	6841	15	being	be	VBG
12350	6841	16	preferable	preferable	JJ
12350	6841	17	,	,	,
12350	6841	18	and	and	CC
12350	6841	19	pour	pour	VB
12350	6841	20	the	the	DT
12350	6841	21	syrup	syrup	NN
12350	6841	22	and	and	CC
12350	6841	23	spices	spice	NNS
12350	6841	24	boiling	boil	VBG
12350	6841	25	hot	hot	JJ
12350	6841	26	over	over	IN
12350	6841	27	the	the	DT
12350	6841	28	fruit	fruit	NN
12350	6841	29	.	.	.
12350	6842	1	When	when	WRB
12350	6842	2	cold	cold	JJ
12350	6842	3	seal	seal	NN
12350	6842	4	.	.	.
12350	6843	1	GINGERED	GINGERED	NNP
12350	6843	2	PEARS	PEARS	NNP
12350	6843	3	Pare	Pare	NNP
12350	6843	4	,	,	,
12350	6843	5	core	core	NN
12350	6843	6	and	and	CC
12350	6843	7	cut	cut	VBD
12350	6843	8	small	small	JJ
12350	6843	9	,	,	,
12350	6843	10	eight	eight	CD
12350	6843	11	pounds	pound	NNS
12350	6843	12	hard	hard	JJ
12350	6843	13	pears	pear	NNS
12350	6843	14	(	(	-LRB-
12350	6843	15	preferably	preferably	RB
12350	6843	16	the	the	DT
12350	6843	17	fresh	fresh	JJ
12350	6843	18	green	green	JJ
12350	6843	19	Bartlett	Bartlett	NNP
12350	6843	20	variety	variety	NN
12350	6843	21	)	)	-RRB-
12350	6843	22	,	,	,
12350	6843	23	half	half	NN
12350	6843	24	as	as	RB
12350	6843	25	much	much	JJ
12350	6843	26	sugar	sugar	NN
12350	6843	27	,	,	,
12350	6843	28	quarter	quarter	NN
12350	6843	29	pound	pound	NN
12350	6843	30	Canton	Canton	NNP
12350	6843	31	ginger	ginger	NN
12350	6843	32	.	.	.
12350	6844	1	Let	let	VB
12350	6844	2	these	these	DT
12350	6844	3	stand	stand	VB
12350	6844	4	together	together	RB
12350	6844	5	overnight	overnight	RB
12350	6844	6	.	.	.
12350	6845	1	In	in	IN
12350	6845	2	morning	morning	NN
12350	6845	3	add	add	VB
12350	6845	4	one	one	CD
12350	6845	5	pint	pint	NN
12350	6845	6	of	of	IN
12350	6845	7	water	water	NN
12350	6845	8	,	,	,
12350	6845	9	four	four	CD
12350	6845	10	lemons	lemon	NNS
12350	6845	11	,	,	,
12350	6845	12	cut	cut	VBD
12350	6845	13	small	small	JJ
12350	6845	14	.	.	.
12350	6846	1	Cook	cook	VB
12350	6846	2	slowly	slowly	RB
12350	6846	3	for	for	IN
12350	6846	4	three	three	CD
12350	6846	5	hours	hour	NNS
12350	6846	6	.	.	.
12350	6847	1	Pour	pour	VB
12350	6847	2	into	into	IN
12350	6847	3	small	small	JJ
12350	6847	4	jars	jar	NNS
12350	6847	5	.	.	.
12350	6848	1	Seal	seal	VB
12350	6848	2	when	when	WRB
12350	6848	3	cold	cold	JJ
12350	6848	4	.	.	.
12350	6849	1	Keeps	keep	VBZ
12350	6849	2	indefinitely	indefinitely	RB
12350	6849	3	.	.	.
12350	6850	1	SPICED	spiced	NN
12350	6850	2	GERMAN	GERMAN	NNS
12350	6850	3	PLUMS	plum	NNS
12350	6850	4	Wash	wash	VBP
12350	6850	5	the	the	DT
12350	6850	6	plums	plum	NNS
12350	6850	7	,	,	,
12350	6850	8	remove	remove	VB
12350	6850	9	the	the	DT
12350	6850	10	stones	stone	NNS
12350	6850	11	and	and	CC
12350	6850	12	in	in	IN
12350	6850	13	place	place	NN
12350	6850	14	of	of	IN
12350	6850	15	the	the	DT
12350	6850	16	stones	stone	NNS
12350	6850	17	put	put	VBN
12350	6850	18	in	in	IN
12350	6850	19	almonds	almond	NNS
12350	6850	20	.	.	.
12350	6851	1	Take	take	VB
12350	6851	2	the	the	DT
12350	6851	3	best	good	JJS
12350	6851	4	wine	wine	NN
12350	6851	5	vinegar	vinegar	NN
12350	6851	6	,	,	,
12350	6851	7	water	water	NN
12350	6851	8	and	and	CC
12350	6851	9	sugar	sugar	NN
12350	6851	10	to	to	TO
12350	6851	11	taste	taste	VB
12350	6851	12	.	.	.
12350	6852	1	Tie	tie	VB
12350	6852	2	in	in	IN
12350	6852	3	a	a	DT
12350	6852	4	bag	bag	NN
12350	6852	5	some	some	DT
12350	6852	6	whole	whole	JJ
12350	6852	7	cinnamon	cinnamon	NN
12350	6852	8	,	,	,
12350	6852	9	cloves	clove	NNS
12350	6852	10	,	,	,
12350	6852	11	and	and	CC
12350	6852	12	allspice	allspice	NN
12350	6852	13	;	;	,
12350	6852	14	boil	boil	VBP
12350	6852	15	together	together	RB
12350	6852	16	with	with	IN
12350	6852	17	vinegar	vinegar	NN
12350	6852	18	.	.	.
12350	6853	1	After	after	IN
12350	6853	2	boiling	boil	VBG
12350	6853	3	,	,	,
12350	6853	4	let	let	VB
12350	6853	5	it	-PRON-	PRP
12350	6853	6	get	get	VB
12350	6853	7	lukewarm	lukewarm	VBN
12350	6853	8	,	,	,
12350	6853	9	then	then	RB
12350	6853	10	pour	pour	VB
12350	6853	11	over	over	IN
12350	6853	12	the	the	DT
12350	6853	13	prunes	prune	NNS
12350	6853	14	.	.	.
12350	6854	1	Let	let	VB
12350	6854	2	stand	stand	VB
12350	6854	3	,	,	,
12350	6854	4	and	and	CC
12350	6854	5	each	each	DT
12350	6854	6	day	day	NN
12350	6854	7	for	for	IN
12350	6854	8	nine	nine	CD
12350	6854	9	days	day	NNS
12350	6854	10	let	let	VB
12350	6854	11	vinegar	vinegar	NN
12350	6854	12	come	come	VB
12350	6854	13	to	to	IN
12350	6854	14	a	a	DT
12350	6854	15	boil	boil	NN
12350	6854	16	and	and	CC
12350	6854	17	pour	pour	VB
12350	6854	18	over	over	IN
12350	6854	19	prunes	prune	NNS
12350	6854	20	.	.	.
12350	6855	1	The	the	DT
12350	6855	2	last	last	JJ
12350	6855	3	day	day	NN
12350	6855	4	cook	cook	VBP
12350	6855	5	the	the	DT
12350	6855	6	vinegar	vinegar	NN
12350	6855	7	down	down	IN
12350	6855	8	some	some	DT
12350	6855	9	,	,	,
12350	6855	10	then	then	RB
12350	6855	11	put	put	VB
12350	6855	12	in	in	RP
12350	6855	13	the	the	DT
12350	6855	14	prunes	prune	NNS
12350	6855	15	and	and	CC
12350	6855	16	let	let	VB
12350	6855	17	come	come	VB
12350	6855	18	to	to	IN
12350	6855	19	a	a	DT
12350	6855	20	boil	boil	NN
12350	6855	21	;	;	:
12350	6855	22	there	there	EX
12350	6855	23	should	should	MD
12350	6855	24	be	be	VB
12350	6855	25	sufficient	sufficient	JJ
12350	6855	26	liquid	liquid	NN
12350	6855	27	to	to	TO
12350	6855	28	cover	cover	VB
12350	6855	29	them	-PRON-	PRP
12350	6855	30	.	.	.
12350	6856	1	Keep	keep	VB
12350	6856	2	in	in	IN
12350	6856	3	a	a	DT
12350	6856	4	stone	stone	NN
12350	6856	5	or	or	CC
12350	6856	6	glass	glass	NN
12350	6856	7	jar	jar	NN
12350	6856	8	.	.	.
12350	6857	1	Grapes	Grapes	NNP
12350	6857	2	(	(	-LRB-
12350	6857	3	Concord	Concord	NNP
12350	6857	4	)	)	-RRB-
12350	6857	5	may	may	MD
12350	6857	6	be	be	VB
12350	6857	7	spiced	spice	VBN
12350	6857	8	the	the	DT
12350	6857	9	same	same	JJ
12350	6857	10	way	way	NN
12350	6857	11	.	.	.
12350	6858	1	GOOSEBERRY	gooseberry	NN
12350	6858	2	RELISH	RELISH	NNP
12350	6858	3	Cut	Cut	VBZ
12350	6858	4	the	the	DT
12350	6858	5	brush	brush	NN
12350	6858	6	part	part	NN
12350	6858	7	from	from	IN
12350	6858	8	the	the	DT
12350	6858	9	berry	berry	NN
12350	6858	10	,	,	,
12350	6858	11	but	but	CC
12350	6858	12	leave	leave	VBP
12350	6858	13	the	the	DT
12350	6858	14	stem	stem	NN
12350	6858	15	on	on	RP
12350	6858	16	,	,	,
12350	6858	17	wash	wash	VBP
12350	6858	18	thoroughly	thoroughly	RB
12350	6858	19	and	and	CC
12350	6858	20	let	let	VB
12350	6858	21	drip	drip	NN
12350	6858	22	in	in	IN
12350	6858	23	colander	colander	NN
12350	6858	24	overnight	overnight	RB
12350	6858	25	.	.	.
12350	6859	1	For	for	IN
12350	6859	2	eight	eight	CD
12350	6859	3	pounds	pound	NNS
12350	6859	4	of	of	IN
12350	6859	5	berries	berry	NNS
12350	6859	6	prepare	prepare	VBP
12350	6859	7	a	a	DT
12350	6859	8	syrup	syrup	NN
12350	6859	9	of	of	IN
12350	6859	10	six	six	CD
12350	6859	11	pounds	pound	NNS
12350	6859	12	of	of	IN
12350	6859	13	sugar	sugar	NN
12350	6859	14	and	and	CC
12350	6859	15	three	three	CD
12350	6859	16	cups	cup	NNS
12350	6859	17	of	of	IN
12350	6859	18	water	water	NN
12350	6859	19	.	.	.
12350	6860	1	When	when	WRB
12350	6860	2	syrup	syrup	NN
12350	6860	3	has	have	VBZ
12350	6860	4	boiled	boil	VBN
12350	6860	5	till	till	IN
12350	6860	6	clear	clear	JJ
12350	6860	7	put	put	VBN
12350	6860	8	in	in	IN
12350	6860	9	the	the	DT
12350	6860	10	berries	berry	NNS
12350	6860	11	and	and	CC
12350	6860	12	boil	boil	VB
12350	6860	13	for	for	IN
12350	6860	14	three	three	CD
12350	6860	15	-	-	HYPH
12350	6860	16	quarters	quarter	NNS
12350	6860	17	of	of	IN
12350	6860	18	an	an	DT
12350	6860	19	hour	hour	NN
12350	6860	20	.	.	.
12350	6861	1	Put	put	VB
12350	6861	2	in	in	RP
12350	6861	3	jars	jar	NNS
12350	6861	4	or	or	CC
12350	6861	5	glasses	glass	NNS
12350	6861	6	.	.	.
12350	6862	1	PICKLED	pickled	NN
12350	6862	2	FIGS	figs	NN
12350	6862	3	Boil	boil	VBP
12350	6862	4	the	the	DT
12350	6862	5	figs	fig	NNS
12350	6862	6	in	in	IN
12350	6862	7	water	water	NN
12350	6862	8	one	one	CD
12350	6862	9	and	and	CC
12350	6862	10	one	one	CD
12350	6862	11	-	-	HYPH
12350	6862	12	half	half	NN
12350	6862	13	hours	hour	NNS
12350	6862	14	,	,	,
12350	6862	15	then	then	RB
12350	6862	16	drain	drain	VB
12350	6862	17	and	and	CC
12350	6862	18	weigh	weigh	VBP
12350	6862	19	.	.	.
12350	6863	1	To	to	IN
12350	6863	2	seven	seven	CD
12350	6863	3	pounds	pound	NNS
12350	6863	4	fruit	fruit	NN
12350	6863	5	use	use	VBP
12350	6863	6	the	the	DT
12350	6863	7	following	following	JJ
12350	6863	8	syrup	syrup	NN
12350	6863	9	:	:	:
12350	6863	10	Three	three	CD
12350	6863	11	pounds	pound	NNS
12350	6863	12	of	of	IN
12350	6863	13	sugar	sugar	NN
12350	6863	14	,	,	,
12350	6863	15	one	one	CD
12350	6863	16	pint	pint	NN
12350	6863	17	of	of	IN
12350	6863	18	vinegar	vinegar	NN
12350	6863	19	,	,	,
12350	6863	20	two	two	CD
12350	6863	21	ounces	ounce	NNS
12350	6863	22	of	of	IN
12350	6863	23	whole	whole	JJ
12350	6863	24	cinnamon	cinnamon	NN
12350	6863	25	,	,	,
12350	6863	26	two	two	CD
12350	6863	27	ounces	ounce	NNS
12350	6863	28	of	of	IN
12350	6863	29	whole	whole	JJ
12350	6863	30	peppers	pepper	NNS
12350	6863	31	,	,	,
12350	6863	32	one	one	CD
12350	6863	33	ounce	ounce	NN
12350	6863	34	of	of	IN
12350	6863	35	cloves	clove	NNS
12350	6863	36	,	,	,
12350	6863	37	one	one	CD
12350	6863	38	orange	orange	NN
12350	6863	39	,	,	,
12350	6863	40	and	and	CC
12350	6863	41	two	two	CD
12350	6863	42	lemons	lemon	NNS
12350	6863	43	sliced	slice	VBN
12350	6863	44	.	.	.
12350	6864	1	Boil	Boil	NNP
12350	6864	2	syrup	syrup	NN
12350	6864	3	one	one	CD
12350	6864	4	-	-	HYPH
12350	6864	5	half	half	NN
12350	6864	6	hour	hour	NN
12350	6864	7	,	,	,
12350	6864	8	add	add	VB
12350	6864	9	fruit	fruit	NN
12350	6864	10	and	and	CC
12350	6864	11	boil	boil	VB
12350	6864	12	slowly	slowly	RB
12350	6864	13	two	two	CD
12350	6864	14	hours	hour	NNS
12350	6864	15	.	.	.
12350	6865	1	*	*	NFP
12350	6865	2	BRANDIED	BRANDIED	NNP
12350	6865	3	FRUITS	FRUITS	NNP
12350	6865	4	*	*	NFP
12350	6865	5	MÉLANGE	mélange	VB
12350	6865	6	This	this	DT
12350	6865	7	French	french	JJ
12350	6865	8	fruit	fruit	NN
12350	6865	9	preserve	preserve	NN
12350	6865	10	is	be	VBZ
12350	6865	11	truly	truly	RB
12350	6865	12	delicious	delicious	JJ
12350	6865	13	,	,	,
12350	6865	14	and	and	CC
12350	6865	15	should	should	MD
12350	6865	16	be	be	VB
12350	6865	17	put	put	VBN
12350	6865	18	up	up	RP
12350	6865	19	in	in	IN
12350	6865	20	the	the	DT
12350	6865	21	month	month	NN
12350	6865	22	of	of	IN
12350	6865	23	June	June	NNP
12350	6865	24	.	.	.
12350	6866	1	To	to	IN
12350	6866	2	every	every	DT
12350	6866	3	pound	pound	NN
12350	6866	4	of	of	IN
12350	6866	5	fruit	fruit	NN
12350	6866	6	take	take	VB
12350	6866	7	one	one	CD
12350	6866	8	pound	pound	NN
12350	6866	9	of	of	IN
12350	6866	10	sugar	sugar	NN
12350	6866	11	.	.	.
12350	6867	1	It	-PRON-	PRP
12350	6867	2	requires	require	VBZ
12350	6867	3	no	no	DT
12350	6867	4	cooking	cooking	NN
12350	6867	5	at	at	RB
12350	6867	6	all	all	RB
12350	6867	7	,	,	,
12350	6867	8	and	and	CC
12350	6867	9	is	be	VBZ
12350	6867	10	therefore	therefore	RB
12350	6867	11	easily	easily	RB
12350	6867	12	made	make	VBN
12350	6867	13	.	.	.
12350	6868	1	Get	get	VB
12350	6868	2	the	the	DT
12350	6868	3	largest	large	JJS
12350	6868	4	and	and	CC
12350	6868	5	soundest	soundest	JJ
12350	6868	6	berries	berry	NNS
12350	6868	7	in	in	IN
12350	6868	8	the	the	DT
12350	6868	9	market	market	NN
12350	6868	10	.	.	.
12350	6869	1	Pick	pick	VB
12350	6869	2	two	two	CD
12350	6869	3	quarts	quart	NNS
12350	6869	4	and	and	CC
12350	6869	5	lay	lie	VBD
12350	6869	6	them	-PRON-	PRP
12350	6869	7	in	in	IN
12350	6869	8	a	a	DT
12350	6869	9	new	new	JJ
12350	6869	10	and	and	CC
12350	6869	11	perfectly	perfectly	RB
12350	6869	12	clean	clean	JJ
12350	6869	13	two	two	CD
12350	6869	14	-	-	HYPH
12350	6869	15	gallon	gallon	NN
12350	6869	16	stone	stone	NN
12350	6869	17	jar	jar	NN
12350	6869	18	and	and	CC
12350	6869	19	cover	cover	VB
12350	6869	20	with	with	IN
12350	6869	21	two	two	CD
12350	6869	22	pounds	pound	NNS
12350	6869	23	of	of	IN
12350	6869	24	the	the	DT
12350	6869	25	finest	fine	JJS
12350	6869	26	granulated	granulated	JJ
12350	6869	27	sugar	sugar	NN
12350	6869	28	.	.	.
12350	6870	1	Stone	stone	NN
12350	6870	2	as	as	IN
12350	6870	3	many	many	JJ
12350	6870	4	pounds	pound	NNS
12350	6870	5	of	of	IN
12350	6870	6	red	red	JJ
12350	6870	7	,	,	,
12350	6870	8	black	black	JJ
12350	6870	9	,	,	,
12350	6870	10	and	and	CC
12350	6870	11	white	white	JJ
12350	6870	12	cherries	cherry	NNS
12350	6870	13	as	as	IN
12350	6870	14	you	-PRON-	PRP
12350	6870	15	wish	wish	VBP
12350	6870	16	to	to	TO
12350	6870	17	use	use	VB
12350	6870	18	,	,	,
12350	6870	19	and	and	CC
12350	6870	20	add	add	VB
12350	6870	21	the	the	DT
12350	6870	22	same	same	JJ
12350	6870	23	quantity	quantity	NN
12350	6870	24	of	of	IN
12350	6870	25	sugar	sugar	NN
12350	6870	26	.	.	.
12350	6871	1	You	-PRON-	PRP
12350	6871	2	may	may	MD
12350	6871	3	also	also	RB
12350	6871	4	use	use	VB
12350	6871	5	bananas	banana	NNS
12350	6871	6	,	,	,
12350	6871	7	pineapples	pineapple	NNS
12350	6871	8	or	or	CC
12350	6871	9	oranges	orange	NNS
12350	6871	10	.	.	.
12350	6872	1	Seed	seed	VB
12350	6872	2	the	the	DT
12350	6872	3	latter	latter	NN
12350	6872	4	carefully	carefully	RB
12350	6872	5	.	.	.
12350	6873	1	Be	be	VB
12350	6873	2	sure	sure	JJ
12350	6873	3	to	to	TO
12350	6873	4	weigh	weigh	VB
12350	6873	5	all	all	PDT
12350	6873	6	the	the	DT
12350	6873	7	fruit	fruit	NN
12350	6873	8	,	,	,
12350	6873	9	and	and	CC
12350	6873	10	allow	allow	VB
12350	6873	11	one	one	CD
12350	6873	12	pound	pound	NN
12350	6873	13	of	of	IN
12350	6873	14	sugar	sugar	NN
12350	6873	15	to	to	IN
12350	6873	16	every	every	DT
12350	6873	17	additional	additional	JJ
12350	6873	18	pound	pound	NN
12350	6873	19	of	of	IN
12350	6873	20	fruit	fruit	NN
12350	6873	21	.	.	.
12350	6874	1	Pour	pour	VB
12350	6874	2	over	over	IN
12350	6874	3	the	the	DT
12350	6874	4	fruit	fruit	NN
12350	6874	5	a	a	DT
12350	6874	6	pint	pint	NN
12350	6874	7	of	of	IN
12350	6874	8	pure	pure	JJ
12350	6874	9	alcohol	alcohol	NN
12350	6874	10	.	.	.
12350	6875	1	Tie	tie	VB
12350	6875	2	up	up	RP
12350	6875	3	the	the	DT
12350	6875	4	jar	jar	NN
12350	6875	5	with	with	IN
12350	6875	6	thick	thick	JJ
12350	6875	7	paper	paper	NN
12350	6875	8	,	,	,
12350	6875	9	and	and	CC
12350	6875	10	in	in	IN
12350	6875	11	season	season	NN
12350	6875	12	add	add	VBP
12350	6875	13	peaches	peach	NNS
12350	6875	14	,	,	,
12350	6875	15	apricots	apricot	NNS
12350	6875	16	,	,	,
12350	6875	17	raspberries	raspberry	NNS
12350	6875	18	,	,	,
12350	6875	19	blackberries	blackberry	NNS
12350	6875	20	,	,	,
12350	6875	21	large	large	JJ
12350	6875	22	,	,	,
12350	6875	23	red	red	JJ
12350	6875	24	currants	currant	NNS
12350	6875	25	;	;	:
12350	6875	26	in	in	IN
12350	6875	27	fact	fact	NN
12350	6875	28	,	,	,
12350	6875	29	all	all	DT
12350	6875	30	kinds	kind	NNS
12350	6875	31	of	of	IN
12350	6875	32	fruit	fruit	NN
12350	6875	33	.	.	.
12350	6876	1	Green	green	JJ
12350	6876	2	-	-	HYPH
12350	6876	3	gages	gage	NNS
12350	6876	4	and	and	CC
12350	6876	5	purple	purple	JJ
12350	6876	6	and	and	CC
12350	6876	7	red	red	JJ
12350	6876	8	plums	plum	NNS
12350	6876	9	also	also	RB
12350	6876	10	add	add	VBP
12350	6876	11	both	both	DT
12350	6876	12	to	to	IN
12350	6876	13	looks	look	NNS
12350	6876	14	and	and	CC
12350	6876	15	taste	taste	VB
12350	6876	16	.	.	.
12350	6877	1	Be	be	VB
12350	6877	2	sure	sure	JJ
12350	6877	3	to	to	TO
12350	6877	4	add	add	VB
12350	6877	5	the	the	DT
12350	6877	6	same	same	JJ
12350	6877	7	amount	amount	NN
12350	6877	8	of	of	IN
12350	6877	9	sugar	sugar	NN
12350	6877	10	as	as	IN
12350	6877	11	you	-PRON-	PRP
12350	6877	12	do	do	VBP
12350	6877	13	fruit	fruit	NN
12350	6877	14	,	,	,
12350	6877	15	but	but	CC
12350	6877	16	no	no	DT
12350	6877	17	more	more	JJR
12350	6877	18	alcohol	alcohol	NN
12350	6877	19	.	.	.
12350	6878	1	In	in	IN
12350	6878	2	the	the	DT
12350	6878	3	fall	fall	NN
12350	6878	4	of	of	IN
12350	6878	5	the	the	DT
12350	6878	6	year	year	NN
12350	6878	7	pack	pack	NN
12350	6878	8	in	in	IN
12350	6878	9	glass	glass	NN
12350	6878	10	jars	jar	NNS
12350	6878	11	;	;	,
12350	6878	12	looks	look	VBZ
12350	6878	13	very	very	RB
12350	6878	14	pretty	pretty	JJ
12350	6878	15	.	.	.
12350	6879	1	Keep	keep	VB
12350	6879	2	it	-PRON-	PRP
12350	6879	3	in	in	IN
12350	6879	4	a	a	DT
12350	6879	5	dry	dry	JJ
12350	6879	6	,	,	,
12350	6879	7	cool	cool	JJ
12350	6879	8	place	place	NN
12350	6879	9	.	.	.
12350	6880	1	There	there	EX
12350	6880	2	is	be	VBZ
12350	6880	3	always	always	RB
12350	6880	4	a	a	DT
12350	6880	5	surplus	surplus	NN
12350	6880	6	of	of	IN
12350	6880	7	juice	juice	NN
12350	6880	8	,	,	,
12350	6880	9	which	which	WDT
12350	6880	10	makes	make	VBZ
12350	6880	11	excellent	excellent	JJ
12350	6880	12	pudding	pudding	JJ
12350	6880	13	sauce	sauce	NN
12350	6880	14	.	.	.
12350	6881	1	Add	add	VB
12350	6881	2	a	a	DT
12350	6881	3	little	little	JJ
12350	6881	4	water	water	NN
12350	6881	5	and	and	CC
12350	6881	6	thicken	thicken	NN
12350	6881	7	.	.	.
12350	6882	1	FRENCH	FRENCH	NNP
12350	6882	2	PRUNES	PRUNES	NNP
12350	6882	3	IN	in	IN
12350	6882	4	COGNAC	COGNAC	NNP
12350	6882	5	Lay	Lay	NNP
12350	6882	6	the	the	DT
12350	6882	7	prunes	prune	NNS
12350	6882	8	in	in	IN
12350	6882	9	white	white	JJ
12350	6882	10	wine	wine	NN
12350	6882	11	for	for	IN
12350	6882	12	two	two	CD
12350	6882	13	days	day	NNS
12350	6882	14	;	;	:
12350	6882	15	then	then	RB
12350	6882	16	put	put	VB
12350	6882	17	on	on	RP
12350	6882	18	a	a	DT
12350	6882	19	wire	wire	NN
12350	6882	20	sieve	sieve	NN
12350	6882	21	to	to	TO
12350	6882	22	drip	drip	VB
12350	6882	23	,	,	,
12350	6882	24	but	but	CC
12350	6882	25	do	do	VBP
12350	6882	26	not	not	RB
12350	6882	27	squeeze	squeeze	VB
12350	6882	28	them	-PRON-	PRP
12350	6882	29	.	.	.
12350	6883	1	When	when	WRB
12350	6883	2	they	-PRON-	PRP
12350	6883	3	look	look	VBP
12350	6883	4	dry	dry	JJ
12350	6883	5	,	,	,
12350	6883	6	which	which	WDT
12350	6883	7	will	will	MD
12350	6883	8	be	be	VB
12350	6883	9	in	in	IN
12350	6883	10	about	about	RB
12350	6883	11	half	half	PDT
12350	6883	12	an	an	DT
12350	6883	13	hour	hour	NN
12350	6883	14	,	,	,
12350	6883	15	lay	lie	VBD
12350	6883	16	in	in	IN
12350	6883	17	glass	glass	NN
12350	6883	18	jars	jar	NNS
12350	6883	19	with	with	IN
12350	6883	20	alternate	alternate	JJ
12350	6883	21	layers	layer	NNS
12350	6883	22	of	of	IN
12350	6883	23	sugar	sugar	NN
12350	6883	24	and	and	CC
12350	6883	25	stick	stick	NNP
12350	6883	26	cinnamon	cinnamon	NN
12350	6883	27	and	and	CC
12350	6883	28	a	a	DT
12350	6883	29	few	few	JJ
12350	6883	30	pieces	piece	NNS
12350	6883	31	of	of	IN
12350	6883	32	mace	mace	NN
12350	6883	33	and	and	CC
12350	6883	34	a	a	DT
12350	6883	35	very	very	RB
12350	6883	36	few	few	JJ
12350	6883	37	cloves	clove	NNS
12350	6883	38	.	.	.
12350	6884	1	When	when	WRB
12350	6884	2	the	the	DT
12350	6884	3	jars	jar	NNS
12350	6884	4	are	be	VBP
12350	6884	5	full	full	JJ
12350	6884	6	,	,	,
12350	6884	7	fill	fill	VB
12350	6884	8	up	up	RP
12350	6884	9	with	with	IN
12350	6884	10	cognac	cognac	NN
12350	6884	11	and	and	CC
12350	6884	12	seal	seal	NN
12350	6884	13	.	.	.
12350	6885	1	Set	Set	VBN
12350	6885	2	in	in	IN
12350	6885	3	the	the	DT
12350	6885	4	sunniest	sunny	JJS
12350	6885	5	place	place	NN
12350	6885	6	you	-PRON-	PRP
12350	6885	7	can	can	MD
12350	6885	8	find	find	VB
12350	6885	9	for	for	IN
12350	6885	10	three	three	CD
12350	6885	11	days	day	NNS
12350	6885	12	.	.	.
12350	6886	1	BRANDIED	BRANDIED	NNP
12350	6886	2	PEACHES	PEACHES	NNP
12350	6886	3	Select	select	VBP
12350	6886	4	only	only	RB
12350	6886	5	the	the	DT
12350	6886	6	largest	large	JJS
12350	6886	7	and	and	CC
12350	6886	8	finest	fine	JJS
12350	6886	9	quality	quality	NN
12350	6886	10	of	of	IN
12350	6886	11	clingstone	clingstone	NN
12350	6886	12	peaches	peach	NNS
12350	6886	13	.	.	.
12350	6887	1	Allow	allow	VB
12350	6887	2	a	a	DT
12350	6887	3	pound	pound	NN
12350	6887	4	of	of	IN
12350	6887	5	sugar	sugar	NN
12350	6887	6	to	to	IN
12350	6887	7	a	a	DT
12350	6887	8	pound	pound	NN
12350	6887	9	of	of	IN
12350	6887	10	fruit	fruit	NN
12350	6887	11	,	,	,
12350	6887	12	and	and	CC
12350	6887	13	a	a	DT
12350	6887	14	pint	pint	NN
12350	6887	15	of	of	IN
12350	6887	16	the	the	DT
12350	6887	17	best	good	JJS
12350	6887	18	brandy	brandy	NN
12350	6887	19	to	to	IN
12350	6887	20	every	every	DT
12350	6887	21	four	four	CD
12350	6887	22	pounds	pound	NNS
12350	6887	23	of	of	IN
12350	6887	24	peaches	peach	NNS
12350	6887	25	.	.	.
12350	6888	1	Make	make	VB
12350	6888	2	a	a	DT
12350	6888	3	syrup	syrup	NN
12350	6888	4	of	of	IN
12350	6888	5	the	the	DT
12350	6888	6	sugar	sugar	NN
12350	6888	7	with	with	IN
12350	6888	8	enough	enough	JJ
12350	6888	9	water	water	NN
12350	6888	10	to	to	TO
12350	6888	11	just	just	RB
12350	6888	12	dissolve	dissolve	VB
12350	6888	13	it	-PRON-	PRP
12350	6888	14	,	,	,
12350	6888	15	and	and	CC
12350	6888	16	boil	boil	VB
12350	6888	17	about	about	IN
12350	6888	18	half	half	PDT
12350	6888	19	a	a	DT
12350	6888	20	dozen	dozen	NN
12350	6888	21	blanched	blanch	VBN
12350	6888	22	peach	peach	JJ
12350	6888	23	kernels	kernel	NNS
12350	6888	24	with	with	IN
12350	6888	25	it	-PRON-	PRP
12350	6888	26	.	.	.
12350	6889	1	When	when	WRB
12350	6889	2	the	the	DT
12350	6889	3	syrup	syrup	NN
12350	6889	4	boils	boil	VBZ
12350	6889	5	put	put	VBN
12350	6889	6	in	in	IN
12350	6889	7	the	the	DT
12350	6889	8	fruit	fruit	NN
12350	6889	9	and	and	CC
12350	6889	10	let	let	VB
12350	6889	11	it	-PRON-	PRP
12350	6889	12	boil	boil	VB
12350	6889	13	about	about	RB
12350	6889	14	five	five	CD
12350	6889	15	minutes	minute	NNS
12350	6889	16	.	.	.
12350	6890	1	Remove	remove	VB
12350	6890	2	the	the	DT
12350	6890	3	fruit	fruit	NN
12350	6890	4	carefully	carefully	RB
12350	6890	5	upon	upon	IN
12350	6890	6	platters	platter	NNS
12350	6890	7	,	,	,
12350	6890	8	and	and	CC
12350	6890	9	let	let	VB
12350	6890	10	the	the	DT
12350	6890	11	syrup	syrup	NN
12350	6890	12	boil	boil	VB
12350	6890	13	fifteen	fifteen	CD
12350	6890	14	or	or	CC
12350	6890	15	twenty	twenty	CD
12350	6890	16	minutes	minute	NNS
12350	6890	17	longer	long	RBR
12350	6890	18	,	,	,
12350	6890	19	skimming	skim	VBG
12350	6890	20	it	-PRON-	PRP
12350	6890	21	well	well	RB
12350	6890	22	.	.	.
12350	6891	1	Put	put	VB
12350	6891	2	the	the	DT
12350	6891	3	peaches	peach	NNS
12350	6891	4	in	in	IN
12350	6891	5	wide	wide	JJ
12350	6891	6	-	-	HYPH
12350	6891	7	mouthed	mouthed	JJ
12350	6891	8	glass	glass	NN
12350	6891	9	jars	jar	NNS
12350	6891	10	.	.	.
12350	6892	1	If	if	IN
12350	6892	2	the	the	DT
12350	6892	3	syrup	syrup	NN
12350	6892	4	has	have	VBZ
12350	6892	5	thickened	thicken	VBN
12350	6892	6	pour	pour	NN
12350	6892	7	in	in	IN
12350	6892	8	the	the	DT
12350	6892	9	brandy	brandy	NN
12350	6892	10	.	.	.
12350	6893	1	Remove	remove	VB
12350	6893	2	from	from	IN
12350	6893	3	the	the	DT
12350	6893	4	fire	fire	NN
12350	6893	5	at	at	IN
12350	6893	6	once	once	RB
12350	6893	7	,	,	,
12350	6893	8	pour	pour	VB
12350	6893	9	over	over	IN
12350	6893	10	the	the	DT
12350	6893	11	fruit	fruit	NN
12350	6893	12	and	and	CC
12350	6893	13	seal	seal	NN
12350	6893	14	.	.	.
12350	6894	1	BRANDIED	BRANDIED	NNP
12350	6894	2	CHERRIES	cherrie	VBZ
12350	6894	3	Select	Select	NNP
12350	6894	4	the	the	DT
12350	6894	5	largest	large	JJS
12350	6894	6	sweet	sweet	JJ
12350	6894	7	cherries	cherry	NNS
12350	6894	8	for	for	IN
12350	6894	9	this	this	DT
12350	6894	10	purpose	purpose	NN
12350	6894	11	,	,	,
12350	6894	12	leaving	leave	VBG
12350	6894	13	the	the	DT
12350	6894	14	stems	stem	NNS
12350	6894	15	on	on	RP
12350	6894	16	.	.	.
12350	6895	1	Allow	allow	VB
12350	6895	2	half	half	PDT
12350	6895	3	a	a	DT
12350	6895	4	pound	pound	NN
12350	6895	5	of	of	IN
12350	6895	6	sugar	sugar	NN
12350	6895	7	to	to	IN
12350	6895	8	every	every	DT
12350	6895	9	pound	pound	NN
12350	6895	10	of	of	IN
12350	6895	11	fruit	fruit	NN
12350	6895	12	,	,	,
12350	6895	13	and	and	CC
12350	6895	14	a	a	DT
12350	6895	15	pint	pint	NN
12350	6895	16	of	of	IN
12350	6895	17	good	good	JJ
12350	6895	18	brandy	brandy	NN
12350	6895	19	for	for	IN
12350	6895	20	every	every	DT
12350	6895	21	five	five	CD
12350	6895	22	pounds	pound	NNS
12350	6895	23	of	of	IN
12350	6895	24	fruit	fruit	NN
12350	6895	25	.	.	.
12350	6896	1	Make	make	VB
12350	6896	2	a	a	DT
12350	6896	3	syrup	syrup	NN
12350	6896	4	of	of	IN
12350	6896	5	the	the	DT
12350	6896	6	sugar	sugar	NN
12350	6896	7	,	,	,
12350	6896	8	using	use	VBG
12350	6896	9	as	as	RB
12350	6896	10	little	little	JJ
12350	6896	11	water	water	NN
12350	6896	12	as	as	IN
12350	6896	13	possible	possible	JJ
12350	6896	14	.	.	.
12350	6897	1	Pour	pour	VB
12350	6897	2	it	-PRON-	PRP
12350	6897	3	over	over	IN
12350	6897	4	the	the	DT
12350	6897	5	cherries	cherry	NNS
12350	6897	6	and	and	CC
12350	6897	7	let	let	VB
12350	6897	8	them	-PRON-	PRP
12350	6897	9	remain	remain	VB
12350	6897	10	in	in	IN
12350	6897	11	the	the	DT
12350	6897	12	syrup	syrup	NN
12350	6897	13	all	all	DT
12350	6897	14	night	night	NN
12350	6897	15	.	.	.
12350	6898	1	Next	next	JJ
12350	6898	2	day	day	NN
12350	6898	3	put	put	VBD
12350	6898	4	them	-PRON-	PRP
12350	6898	5	in	in	IN
12350	6898	6	a	a	DT
12350	6898	7	preserving	preserving	JJ
12350	6898	8	kettle	kettle	NN
12350	6898	9	and	and	CC
12350	6898	10	heat	heat	VBP
12350	6898	11	slowly	slowly	RB
12350	6898	12	.	.	.
12350	6899	1	Boil	boil	VB
12350	6899	2	about	about	RB
12350	6899	3	eight	eight	CD
12350	6899	4	minutes	minute	NNS
12350	6899	5	.	.	.
12350	6900	1	Take	take	VB
12350	6900	2	up	up	RP
12350	6900	3	the	the	DT
12350	6900	4	cherries	cherry	NNS
12350	6900	5	with	with	IN
12350	6900	6	a	a	DT
12350	6900	7	perforated	perforate	VBN
12350	6900	8	skimmer	skimmer	NN
12350	6900	9	and	and	CC
12350	6900	10	boil	boil	VB
12350	6900	11	the	the	DT
12350	6900	12	syrup	syrup	NN
12350	6900	13	fifteen	fifteen	CD
12350	6900	14	minutes	minute	NNS
12350	6900	15	.	.	.
12350	6901	1	Add	add	VB
12350	6901	2	the	the	DT
12350	6901	3	brandy	brandy	NN
12350	6901	4	to	to	IN
12350	6901	5	the	the	DT
12350	6901	6	boiling	boiling	NN
12350	6901	7	syrup	syrup	NN
12350	6901	8	,	,	,
12350	6901	9	remove	remove	VB
12350	6901	10	from	from	IN
12350	6901	11	the	the	DT
12350	6901	12	fire	fire	NN
12350	6901	13	and	and	CC
12350	6901	14	pour	pour	VB
12350	6901	15	over	over	IN
12350	6901	16	the	the	DT
12350	6901	17	cherries	cherry	NNS
12350	6901	18	hot	hot	JJ
12350	6901	19	,	,	,
12350	6901	20	and	and	CC
12350	6901	21	seal	seal	NN
12350	6901	22	.	.	.
12350	6902	1	BRANDIED	BRANDIED	NNP
12350	6902	2	QUINCES	QUINCES	NNP
12350	6902	3	Select	select	VB
12350	6902	4	large	large	JJ
12350	6902	5	yellow	yellow	NN
12350	6902	6	,	,	,
12350	6902	7	pear	pear	NN
12350	6902	8	-	-	HYPH
12350	6902	9	shaped	shape	VBN
12350	6902	10	quinces	quince	NNS
12350	6902	11	,	,	,
12350	6902	12	and	and	CC
12350	6902	13	peel	peel	NN
12350	6902	14	and	and	CC
12350	6902	15	quarter	quarter	VB
12350	6902	16	them	-PRON-	PRP
12350	6902	17	.	.	.
12350	6903	1	Take	take	VB
12350	6903	2	out	out	RP
12350	6903	3	the	the	DT
12350	6903	4	cores	core	NNS
12350	6903	5	and	and	CC
12350	6903	6	throw	throw	VB
12350	6903	7	into	into	IN
12350	6903	8	cold	cold	JJ
12350	6903	9	water	water	NN
12350	6903	10	,	,	,
12350	6903	11	until	until	IN
12350	6903	12	all	all	DT
12350	6903	13	are	be	VBP
12350	6903	14	pared	pare	VBN
12350	6903	15	.	.	.
12350	6904	1	Then	then	RB
12350	6904	2	boil	boil	VB
12350	6904	3	until	until	IN
12350	6904	4	tender	tender	NN
12350	6904	5	,	,	,
12350	6904	6	so	so	IN
12350	6904	7	they	-PRON-	PRP
12350	6904	8	can	can	MD
12350	6904	9	easily	easily	RB
12350	6904	10	be	be	VB
12350	6904	11	pierced	pierce	VBN
12350	6904	12	.	.	.
12350	6905	1	Take	take	VB
12350	6905	2	them	-PRON-	PRP
12350	6905	3	out	out	RP
12350	6905	4	with	with	IN
12350	6905	5	a	a	DT
12350	6905	6	perforated	perforate	VBN
12350	6905	7	skimmer	skimmer	NN
12350	6905	8	and	and	CC
12350	6905	9	weigh	weigh	NN
12350	6905	10	.	.	.
12350	6906	1	Then	then	RB
12350	6906	2	take	take	VB
12350	6906	3	three	three	CD
12350	6906	4	-	-	HYPH
12350	6906	5	quarters	quarter	NNS
12350	6906	6	of	of	IN
12350	6906	7	a	a	DT
12350	6906	8	pound	pound	NN
12350	6906	9	of	of	IN
12350	6906	10	sugar	sugar	NN
12350	6906	11	to	to	IN
12350	6906	12	a	a	DT
12350	6906	13	pound	pound	NN
12350	6906	14	of	of	IN
12350	6906	15	quinces	quince	NNS
12350	6906	16	,	,	,
12350	6906	17	and	and	CC
12350	6906	18	boil	boil	VB
12350	6906	19	in	in	IN
12350	6906	20	a	a	DT
12350	6906	21	little	little	JJ
12350	6906	22	over	over	IN
12350	6906	23	half	half	PDT
12350	6906	24	the	the	DT
12350	6906	25	quince	quince	NN
12350	6906	26	water	water	NN
12350	6906	27	.	.	.
12350	6907	1	Add	add	VB
12350	6907	2	stick	stick	NN
12350	6907	3	cinnamon	cinnamon	NN
12350	6907	4	and	and	CC
12350	6907	5	cloves	clove	NNS
12350	6907	6	(	(	-LRB-
12350	6907	7	removing	remove	VBG
12350	6907	8	the	the	DT
12350	6907	9	soft	soft	JJ
12350	6907	10	heads	head	NNS
12350	6907	11	)	)	-RRB-
12350	6907	12	.	.	.
12350	6908	1	Boil	boil	VB
12350	6908	2	until	until	IN
12350	6908	3	quite	quite	PDT
12350	6908	4	a	a	DT
12350	6908	5	thick	thick	JJ
12350	6908	6	syrup	syrup	NN
12350	6908	7	.	.	.
12350	6909	1	Pack	pack	VB
12350	6909	2	the	the	DT
12350	6909	3	quinces	quince	NNS
12350	6909	4	in	in	IN
12350	6909	5	jars	jar	NNS
12350	6909	6	,	,	,
12350	6909	7	add	add	VB
12350	6909	8	a	a	DT
12350	6909	9	pint	pint	NN
12350	6909	10	of	of	IN
12350	6909	11	good	good	JJ
12350	6909	12	brandy	brandy	NN
12350	6909	13	to	to	IN
12350	6909	14	the	the	DT
12350	6909	15	syrup	syrup	NN
12350	6909	16	and	and	CC
12350	6909	17	pour	pour	NN
12350	6909	18	boiling	boil	VBG
12350	6909	19	hot	hot	JJ
12350	6909	20	over	over	IN
12350	6909	21	the	the	DT
12350	6909	22	quinces	quince	NNS
12350	6909	23	and	and	CC
12350	6909	24	seal	seal	VB
12350	6909	25	immediately	immediately	RB
12350	6909	26	.	.	.
12350	6910	1	BRANDIED	BRANDIED	NNP
12350	6910	2	PEARS	PEARS	NNP
12350	6910	3	Pare	Pare	NNP
12350	6910	4	the	the	DT
12350	6910	5	fruit	fruit	NN
12350	6910	6	,	,	,
12350	6910	7	leaving	leave	VBG
12350	6910	8	the	the	DT
12350	6910	9	stems	stem	NNS
12350	6910	10	on	on	RP
12350	6910	11	.	.	.
12350	6911	1	Weigh	weigh	NN
12350	6911	2	.	.	.
12350	6912	1	Proceed	proceed	VB
12350	6912	2	as	as	IN
12350	6912	3	with	with	IN
12350	6912	4	peaches	peach	NNS
12350	6912	5	.	.	.
12350	6913	1	*	*	NFP
12350	6913	2	CANNED	canned	NN
12350	6913	3	VEGETABLES	vegetable	NNS
12350	6913	4	*	*	NFP
12350	6913	5	Only	only	RB
12350	6913	6	young	young	JJ
12350	6913	7	,	,	,
12350	6913	8	tender	tender	JJ
12350	6913	9	,	,	,
12350	6913	10	fresh	fresh	JJ
12350	6913	11	vegetables	vegetable	NNS
12350	6913	12	should	should	MD
12350	6913	13	be	be	VB
12350	6913	14	canned	can	VBN
12350	6913	15	.	.	.
12350	6914	1	Time	time	NN
12350	6914	2	your	-PRON-	PRP$
12350	6914	3	work	work	NN
12350	6914	4	by	by	IN
12350	6914	5	the	the	DT
12350	6914	6	clock	clock	NN
12350	6914	7	,	,	,
12350	6914	8	not	not	RB
12350	6914	9	by	by	IN
12350	6914	10	guess	guess	NN
12350	6914	11	.	.	.
12350	6915	1	Weigh	weigh	VB
12350	6915	2	and	and	CC
12350	6915	3	measure	measure	VB
12350	6915	4	all	all	DT
12350	6915	5	material	material	NN
12350	6915	6	accurately	accurately	RB
12350	6915	7	.	.	.
12350	6916	1	Take	take	VB
12350	6916	2	no	no	DT
12350	6916	3	risks	risk	NNS
12350	6916	4	.	.	.
12350	6917	1	Food	food	NN
12350	6917	2	is	be	VBZ
12350	6917	3	too	too	RB
12350	6917	4	valuable	valuable	JJ
12350	6917	5	.	.	.
12350	6918	1	Most	Most	JJS
12350	6918	2	fruits	fruit	NNS
12350	6918	3	and	and	CC
12350	6918	4	vegetables	vegetable	NNS
12350	6918	5	require	require	VBP
12350	6918	6	blanching	blanch	VBG
12350	6918	7	;	;	:
12350	6918	8	that	that	RB
12350	6918	9	is	is	RB
12350	6918	10	,	,	,
12350	6918	11	all	all	DT
12350	6918	12	vegetables	vegetable	NNS
12350	6918	13	and	and	CC
12350	6918	14	fruits	fruit	NNS
12350	6918	15	,	,	,
12350	6918	16	berries	berry	NNS
12350	6918	17	excepted	except	VBN
12350	6918	18	,	,	,
12350	6918	19	should	should	MD
12350	6918	20	be	be	VB
12350	6918	21	first	first	RB
12350	6918	22	plunged	plunge	VBN
12350	6918	23	into	into	IN
12350	6918	24	boiling	boiling	NN
12350	6918	25	water	water	NN
12350	6918	26	or	or	CC
12350	6918	27	steam	steam	NN
12350	6918	28	after	after	IN
12350	6918	29	being	be	VBG
12350	6918	30	picked	pick	VBN
12350	6918	31	over	over	RP
12350	6918	32	,	,	,
12350	6918	33	and	and	CC
12350	6918	34	then	then	RB
12350	6918	35	,	,	,
12350	6918	36	in	in	IN
12350	6918	37	turn	turn	NN
12350	6918	38	plunged	plunge	VBD
12350	6918	39	at	at	IN
12350	6918	40	once	once	RB
12350	6918	41	into	into	IN
12350	6918	42	very	very	RB
12350	6918	43	cold	cold	JJ
12350	6918	44	water	water	NN
12350	6918	45	.	.	.
12350	6919	1	After	after	IN
12350	6919	2	blanching	blanch	VBG
12350	6919	3	and	and	CC
12350	6919	4	packing	packing	NN
12350	6919	5	in	in	IN
12350	6919	6	sterilized	sterilize	VBN
12350	6919	7	jars	jar	NNS
12350	6919	8	,	,	,
12350	6919	9	add	add	VB
12350	6919	10	to	to	IN
12350	6919	11	all	all	DT
12350	6919	12	vegetables	vegetable	NNS
12350	6919	13	salt	salt	NN
12350	6919	14	in	in	IN
12350	6919	15	the	the	DT
12350	6919	16	proportion	proportion	NN
12350	6919	17	of	of	IN
12350	6919	18	a	a	DT
12350	6919	19	level	level	NN
12350	6919	20	teaspoon	teaspoon	NN
12350	6919	21	to	to	IN
12350	6919	22	the	the	DT
12350	6919	23	contents	content	NNS
12350	6919	24	of	of	IN
12350	6919	25	a	a	DT
12350	6919	26	quart	quart	JJ
12350	6919	27	jar	jar	NN
12350	6919	28	.	.	.
12350	6920	1	Carrots	carrot	NNS
12350	6920	2	,	,	,
12350	6920	3	parsnips	parsnip	NNS
12350	6920	4	and	and	CC
12350	6920	5	sweet	sweet	JJ
12350	6920	6	potatoes	potato	NNS
12350	6920	7	require	require	VBP
12350	6920	8	a	a	DT
12350	6920	9	teaspoon	teaspoon	NN
12350	6920	10	to	to	IN
12350	6920	11	the	the	DT
12350	6920	12	pint	pint	NN
12350	6920	13	.	.	.
12350	6921	1	Then	then	RB
12350	6921	2	fill	fill	VB
12350	6921	3	jars	jar	NNS
12350	6921	4	to	to	IN
12350	6921	5	within	within	IN
12350	6921	6	quarter	quarter	NN
12350	6921	7	inch	inch	NN
12350	6921	8	of	of	IN
12350	6921	9	top	top	NN
12350	6921	10	with	with	IN
12350	6921	11	boiling	boiling	NN
12350	6921	12	water	water	NN
12350	6921	13	,	,	,
12350	6921	14	and	and	CC
12350	6921	15	put	put	VBD
12350	6921	16	in	in	RP
12350	6921	17	hot	hot	JJ
12350	6921	18	water	water	NN
12350	6921	19	bath	bath	NN
12350	6921	20	--	--	:
12350	6921	21	see	see	VB
12350	6921	22	"	"	``
12350	6921	23	Canning	Canning	NNP
12350	6921	24	Fruit	Fruit	NNP
12350	6921	25	in	in	IN
12350	6921	26	a	a	DT
12350	6921	27	Water	Water	NNP
12350	6921	28	Bath	Bath	NNP
12350	6921	29	"	"	''
12350	6921	30	.	.	.
12350	6922	1	Cover	cover	NN
12350	6922	2	boiler	boiler	NN
12350	6922	3	or	or	CC
12350	6922	4	kettle	kettle	NN
12350	6922	5	closely	closely	RB
12350	6922	6	and	and	CC
12350	6922	7	sterilize	sterilize	VB
12350	6922	8	or	or	CC
12350	6922	9	boil	boil	VB
12350	6922	10	for	for	IN
12350	6922	11	the	the	DT
12350	6922	12	length	length	NN
12350	6922	13	of	of	IN
12350	6922	14	time	time	NN
12350	6922	15	given	give	VBN
12350	6922	16	below	below	RP
12350	6922	17	:	:	:
12350	6922	18	Do	do	VB
12350	6922	19	not	not	RB
12350	6922	20	close	close	VB
12350	6922	21	jars	jar	NNS
12350	6922	22	tight	tight	JJ
12350	6922	23	during	during	IN
12350	6922	24	sterilizing	sterilize	VBG
12350	6922	25	,	,	,
12350	6922	26	or	or	CC
12350	6922	27	there	there	EX
12350	6922	28	will	will	MD
12350	6922	29	be	be	VB
12350	6922	30	no	no	DT
12350	6922	31	room	room	NN
12350	6922	32	for	for	IN
12350	6922	33	the	the	DT
12350	6922	34	generated	generate	VBN
12350	6922	35	steam	steam	NN
12350	6922	36	and	and	CC
12350	6922	37	it	-PRON-	PRP
12350	6922	38	will	will	MD
12350	6922	39	burst	burst	VB
12350	6922	40	the	the	DT
12350	6922	41	jars	jar	NNS
12350	6922	42	.	.	.
12350	6923	1	Asparagus	Asparagus	NNP
12350	6923	2	,	,	,
12350	6923	3	Beets	Beets	NNPS
12350	6923	4	,	,	,
12350	6923	5	Carrots	Carrots	NNPS
12350	6923	6	,	,	,
12350	6923	7	Parsnips	Parsnips	NNPS
12350	6923	8	,	,	,
12350	6923	9	Peas	Peas	NNPS
12350	6923	10	,	,	,
12350	6923	11	Sweet	Sweet	NNP
12350	6923	12	Potatoes	Potatoes	NNPS
12350	6923	13	,	,	,
12350	6923	14	and	and	CC
12350	6923	15	Turnips	turnip	NNS
12350	6923	16	require	require	VBP
12350	6923	17	six	six	CD
12350	6923	18	minutes	minute	NNS
12350	6923	19	blanching	blanch	VBG
12350	6923	20	,	,	,
12350	6923	21	ninety	ninety	CD
12350	6923	22	minutes	minute	NNS
12350	6923	23	sterilizing	sterilize	VBG
12350	6923	24	.	.	.
12350	6924	1	Asparagus	Asparagus	NNP
12350	6924	2	requires	require	VBZ
12350	6924	3	one	one	CD
12350	6924	4	hundred	hundred	CD
12350	6924	5	and	and	CC
12350	6924	6	twenty	twenty	CD
12350	6924	7	minutes	minute	NNS
12350	6924	8	.	.	.
12350	6925	1	Corn	corn	NN
12350	6925	2	requires	require	VBZ
12350	6925	3	five	five	CD
12350	6925	4	minutes	minute	NNS
12350	6925	5	blanching	blanch	VBG
12350	6925	6	on	on	IN
12350	6925	7	the	the	DT
12350	6925	8	cob	cob	NN
12350	6925	9	;	;	:
12350	6925	10	three	three	CD
12350	6925	11	minutes	minute	NNS
12350	6925	12	sterilizing	sterilize	VBG
12350	6925	13	after	after	IN
12350	6925	14	being	be	VBG
12350	6925	15	cut	cut	VBN
12350	6925	16	from	from	IN
12350	6925	17	the	the	DT
12350	6925	18	cob	cob	NN
12350	6925	19	,	,	,
12350	6925	20	or	or	CC
12350	6925	21	on	on	IN
12350	6925	22	the	the	DT
12350	6925	23	cob	cob	NN
12350	6925	24	.	.	.
12350	6926	1	Lima	Lima	NNP
12350	6926	2	or	or	CC
12350	6926	3	String	String	NNP
12350	6926	4	Beans	Beans	NNPS
12350	6926	5	or	or	CC
12350	6926	6	Peas	Peas	NNPS
12350	6926	7	require	require	VBP
12350	6926	8	five	five	CD
12350	6926	9	minutes	minute	NNS
12350	6926	10	blanching	blanch	VBG
12350	6926	11	;	;	:
12350	6926	12	two	two	CD
12350	6926	13	hours	hour	NNS
12350	6926	14	sterilizing	sterilize	VBG
12350	6926	15	.	.	.
12350	6927	1	Pumpkin	Pumpkin	NNP
12350	6927	2	and	and	CC
12350	6927	3	Squash	Squash	NNP
12350	6927	4	require	require	VBP
12350	6927	5	five	five	CD
12350	6927	6	minutes	minute	NNS
12350	6927	7	blanching	blanch	VBG
12350	6927	8	;	;	:
12350	6927	9	one	one	CD
12350	6927	10	and	and	CC
12350	6927	11	one	one	CD
12350	6927	12	-	-	HYPH
12350	6927	13	half	half	NN
12350	6927	14	hours	hour	NNS
12350	6927	15	sterilizing	sterilize	VBG
12350	6927	16	.	.	.
12350	6928	1	Tomatoes	tomato	NNS
12350	6928	2	require	require	VBP
12350	6928	3	two	two	CD
12350	6928	4	minutes	minute	NNS
12350	6928	5	blanching	blanch	VBG
12350	6928	6	;	;	:
12350	6928	7	twenty	twenty	CD
12350	6928	8	-	-	HYPH
12350	6928	9	two	two	CD
12350	6928	10	minutes	minute	NNS
12350	6928	11	sterilizing	sterilize	VBG
12350	6928	12	.	.	.
12350	6929	1	Tomatoes	Tomatoes	NNP
12350	6929	2	and	and	CC
12350	6929	3	Corn	Corn	NNP
12350	6929	4	require	require	VBP
12350	6929	5	separate	separate	JJ
12350	6929	6	blanching	blanching	NN
12350	6929	7	,	,	,
12350	6929	8	time	time	NN
12350	6929	9	given	give	VBN
12350	6929	10	above	above	RB
12350	6929	11	,	,	,
12350	6929	12	then	then	RB
12350	6929	13	ninety	ninety	CD
12350	6929	14	minutes	minute	NNS
12350	6929	15	sterilizing	sterilize	VBG
12350	6929	16	together	together	RB
12350	6929	17	.	.	.
12350	6930	1	The	the	DT
12350	6930	2	acid	acid	NN
12350	6930	3	of	of	IN
12350	6930	4	the	the	DT
12350	6930	5	tomatoes	tomatoes	NNP
12350	6930	6	aids	aids	NNP
12350	6930	7	in	in	IN
12350	6930	8	preserving	preserve	VBG
12350	6930	9	the	the	DT
12350	6930	10	corn	corn	NN
12350	6930	11	.	.	.
12350	6931	1	Corn	corn	NN
12350	6931	2	and	and	CC
12350	6931	3	Beans	Beans	NNPS
12350	6931	4	(	(	-LRB-
12350	6931	5	Succotash	Succotash	NNP
12350	6931	6	)	)	-RRB-
12350	6931	7	require	require	VBP
12350	6931	8	ten	ten	CD
12350	6931	9	minutes	minute	NNS
12350	6931	10	blanching	blanch	VBG
12350	6931	11	,	,	,
12350	6931	12	ninety	ninety	CD
12350	6931	13	minutes	minute	NNS
12350	6931	14	sterilizing	sterilize	VBG
12350	6931	15	.	.	.
12350	6932	1	*	*	NFP
12350	6932	2	VEGETABLES	VEGETABLES	NNP
12350	6932	3	PRESERVED	preserve	VBN
12350	6932	4	IN	in	IN
12350	6932	5	BRINE	BRINE	NNS
12350	6932	6	*	*	NFP
12350	6932	7	EARLY	early	NN
12350	6932	8	FALL	fall	NN
12350	6932	9	VEGETABLES	vegetable	NNS
12350	6932	10	Take	take	VBP
12350	6932	11	new	new	JJ
12350	6932	12	firkins	firkin	NNS
12350	6932	13	or	or	CC
12350	6932	14	large	large	JJ
12350	6932	15	stone	stone	NN
12350	6932	16	jars	jar	NNS
12350	6932	17	,	,	,
12350	6932	18	and	and	CC
12350	6932	19	scald	scald	VB
12350	6932	20	them	-PRON-	PRP
12350	6932	21	well	well	RB
12350	6932	22	with	with	IN
12350	6932	23	boiling	boil	VBG
12350	6932	24	water	water	NN
12350	6932	25	before	before	IN
12350	6932	26	using	use	VBG
12350	6932	27	.	.	.
12350	6933	1	Vegetables	vegetable	NNS
12350	6933	2	that	that	WDT
12350	6933	3	are	be	VBP
12350	6933	4	boiled	boil	VBN
12350	6933	5	before	before	IN
12350	6933	6	pickling	pickle	VBG
12350	6933	7	in	in	IN
12350	6933	8	a	a	DT
12350	6933	9	brass	brass	NN
12350	6933	10	kettle	kettle	NN
12350	6933	11	always	always	RB
12350	6933	12	keep	keep	VBP
12350	6933	13	their	-PRON-	PRP$
12350	6933	14	fresh	fresh	JJ
12350	6933	15	,	,	,
12350	6933	16	green	green	JJ
12350	6933	17	color	color	NN
12350	6933	18	.	.	.
12350	6934	1	In	in	IN
12350	6934	2	salt	salt	NN
12350	6934	3	pickling	pickling	NN
12350	6934	4	cover	cover	VBP
12350	6934	5	your	-PRON-	PRP$
12350	6934	6	jars	jar	NNS
12350	6934	7	or	or	CC
12350	6934	8	kegs	kegs	VB
12350	6934	9	with	with	IN
12350	6934	10	a	a	DT
12350	6934	11	clean	clean	JJ
12350	6934	12	,	,	,
12350	6934	13	white	white	JJ
12350	6934	14	cloth	cloth	NN
12350	6934	15	,	,	,
12350	6934	16	then	then	RB
12350	6934	17	a	a	DT
12350	6934	18	cover	cover	NN
12350	6934	19	made	make	VBN
12350	6934	20	of	of	IN
12350	6934	21	wood	wood	NN
12350	6934	22	and	and	CC
12350	6934	23	last	last	VB
12350	6934	24	a	a	DT
12350	6934	25	heavy	heavy	JJ
12350	6934	26	stone	stone	NN
12350	6934	27	to	to	TO
12350	6934	28	weigh	weigh	VB
12350	6934	29	it	-PRON-	PRP
12350	6934	30	down	down	RP
12350	6934	31	.	.	.
12350	6935	1	The	the	DT
12350	6935	2	cloth	cloth	NN
12350	6935	3	must	must	MD
12350	6935	4	be	be	VB
12350	6935	5	removed	remove	VBN
12350	6935	6	every	every	DT
12350	6935	7	other	other	JJ
12350	6935	8	day	day	NN
12350	6935	9	,	,	,
12350	6935	10	washed	wash	VBD
12350	6935	11	and	and	CC
12350	6935	12	put	put	VB
12350	6935	13	back	back	RB
12350	6935	14	.	.	.
12350	6936	1	In	in	IN
12350	6936	2	doing	do	VBG
12350	6936	3	this	this	DT
12350	6936	4	,	,	,
12350	6936	5	take	take	VB
12350	6936	6	hold	hold	NN
12350	6936	7	of	of	IN
12350	6936	8	the	the	DT
12350	6936	9	cloth	cloth	NN
12350	6936	10	at	at	IN
12350	6936	11	each	each	DT
12350	6936	12	corner	corner	NN
12350	6936	13	,	,	,
12350	6936	14	so	so	IN
12350	6936	15	that	that	IN
12350	6936	16	none	none	NN
12350	6936	17	of	of	IN
12350	6936	18	the	the	DT
12350	6936	19	slimy	slimy	JJ
12350	6936	20	substance	substance	NN
12350	6936	21	can	can	MD
12350	6936	22	get	get	VB
12350	6936	23	into	into	IN
12350	6936	24	your	-PRON-	PRP$
12350	6936	25	pickle	pickle	NN
12350	6936	26	,	,	,
12350	6936	27	and	and	CC
12350	6936	28	wash	wash	VB
12350	6936	29	the	the	DT
12350	6936	30	top	top	NN
12350	6936	31	and	and	CC
12350	6936	32	sides	side	NNS
12350	6936	33	of	of	IN
12350	6936	34	the	the	DT
12350	6936	35	jar	jar	NN
12350	6936	36	also	also	RB
12350	6936	37	.	.	.
12350	6937	1	MOCK	MOCK	NNP
12350	6937	2	OLIVES	olive	NNS
12350	6937	3	Take	take	VBP
12350	6937	4	plums	plum	NNS
12350	6937	5	when	when	WRB
12350	6937	6	just	just	RB
12350	6937	7	beginning	begin	VBG
12350	6937	8	to	to	TO
12350	6937	9	ripen	ripen	VB
12350	6937	10	,	,	,
12350	6937	11	but	but	CC
12350	6937	12	still	still	RB
12350	6937	13	green	green	JJ
12350	6937	14	.	.	.
12350	6938	1	Make	make	VB
12350	6938	2	a	a	DT
12350	6938	3	brine	brine	NN
12350	6938	4	out	out	IN
12350	6938	5	of	of	IN
12350	6938	6	sea	sea	NN
12350	6938	7	salt	salt	NN
12350	6938	8	or	or	CC
12350	6938	9	rock	rock	NN
12350	6938	10	salt	salt	NN
12350	6938	11	strong	strong	JJ
12350	6938	12	enough	enough	RB
12350	6938	13	to	to	TO
12350	6938	14	hold	hold	VB
12350	6938	15	up	up	RP
12350	6938	16	an	an	DT
12350	6938	17	egg	egg	NN
12350	6938	18	.	.	.
12350	6939	1	Pour	pour	VB
12350	6939	2	the	the	DT
12350	6939	3	brine	brine	NN
12350	6939	4	over	over	IN
12350	6939	5	the	the	DT
12350	6939	6	fruit	fruit	NN
12350	6939	7	,	,	,
12350	6939	8	hot	hot	JJ
12350	6939	9	,	,	,
12350	6939	10	cover	cover	VB
12350	6939	11	and	and	CC
12350	6939	12	let	let	VB
12350	6939	13	stand	stand	VB
12350	6939	14	twenty	twenty	CD
12350	6939	15	-	-	HYPH
12350	6939	16	four	four	CD
12350	6939	17	hours	hour	NNS
12350	6939	18	.	.	.
12350	6940	1	Pour	pour	VB
12350	6940	2	off	off	RP
12350	6940	3	and	and	CC
12350	6940	4	make	make	VB
12350	6940	5	a	a	DT
12350	6940	6	new	new	JJ
12350	6940	7	brine	brine	NN
12350	6940	8	,	,	,
12350	6940	9	heat	heat	NN
12350	6940	10	,	,	,
12350	6940	11	add	add	VB
12350	6940	12	the	the	DT
12350	6940	13	fruit	fruit	NN
12350	6940	14	,	,	,
12350	6940	15	heat	heat	VB
12350	6940	16	one	one	CD
12350	6940	17	minute	minute	NN
12350	6940	18	and	and	CC
12350	6940	19	seal	seal	VB
12350	6940	20	in	in	RP
12350	6940	21	the	the	DT
12350	6940	22	hot	hot	JJ
12350	6940	23	brine	brine	NN
12350	6940	24	.	.	.
12350	6941	1	STRING	string	NN
12350	6941	2	BEANS	bean	NNS
12350	6941	3	(	(	-LRB-
12350	6941	4	RAW	RAW	NNP
12350	6941	5	)	)	-RRB-
12350	6941	6	String	stre	VBG
12350	6941	7	the	the	DT
12350	6941	8	beans	bean	NNS
12350	6941	9	very	very	RB
12350	6941	10	carefully	carefully	RB
12350	6941	11	,	,	,
12350	6941	12	and	and	CC
12350	6941	13	cut	cut	VBN
12350	6941	14	into	into	IN
12350	6941	15	fine	fine	JJ
12350	6941	16	short	short	JJ
12350	6941	17	lengths	length	NNS
12350	6941	18	;	;	:
12350	6941	19	then	then	RB
12350	6941	20	sprinkle	sprinkle	VB
12350	6941	21	salt	salt	NN
12350	6941	22	over	over	RB
12350	6941	23	and	and	CC
12350	6941	24	through	through	IN
12350	6941	25	them	-PRON-	PRP
12350	6941	26	,	,	,
12350	6941	27	mixing	mix	VBG
12350	6941	28	thoroughly	thoroughly	RB
12350	6941	29	,	,	,
12350	6941	30	say	say	VB
12350	6941	31	to	to	IN
12350	6941	32	twenty	twenty	CD
12350	6941	33	-	-	HYPH
12350	6941	34	five	five	CD
12350	6941	35	pounds	pound	NNS
12350	6941	36	of	of	IN
12350	6941	37	beans	bean	NNS
12350	6941	38	,	,	,
12350	6941	39	two	two	CD
12350	6941	40	pounds	pound	NNS
12350	6941	41	of	of	IN
12350	6941	42	salt	salt	NN
12350	6941	43	.	.	.
12350	6942	1	Let	let	VB
12350	6942	2	them	-PRON-	PRP
12350	6942	3	remain	remain	VB
12350	6942	4	in	in	IN
12350	6942	5	the	the	DT
12350	6942	6	salt	salt	NN
12350	6942	7	overnight	overnight	RB
12350	6942	8	.	.	.
12350	6943	1	Then	then	RB
12350	6943	2	pack	pack	VB
12350	6943	3	the	the	DT
12350	6943	4	shredded	shredded	JJ
12350	6943	5	beans	bean	NNS
12350	6943	6	as	as	RB
12350	6943	7	tightly	tightly	RB
12350	6943	8	as	as	IN
12350	6943	9	possible	possible	JJ
12350	6943	10	into	into	IN
12350	6943	11	jars	jar	NNS
12350	6943	12	or	or	CC
12350	6943	13	kegs	kegs	NNP
12350	6943	14	,	,	,
12350	6943	15	without	without	IN
12350	6943	16	any	any	DT
12350	6943	17	of	of	IN
12350	6943	18	their	-PRON-	PRP$
12350	6943	19	juice	juice	NN
12350	6943	20	.	.	.
12350	6944	1	In	in	IN
12350	6944	2	two	two	CD
12350	6944	3	weeks	week	NNS
12350	6944	4	look	look	VBP
12350	6944	5	them	-PRON-	PRP
12350	6944	6	over	over	RP
12350	6944	7	,	,	,
12350	6944	8	remove	remove	VB
12350	6944	9	the	the	DT
12350	6944	10	cloth	cloth	NN
12350	6944	11	and	and	CC
12350	6944	12	wash	wash	VB
12350	6944	13	it	-PRON-	PRP
12350	6944	14	,	,	,
12350	6944	15	etc	etc	FW
12350	6944	16	.	.	FW
12350	6944	17	,	,	,
12350	6944	18	as	as	IN
12350	6944	19	already	already	RB
12350	6944	20	described	describe	VBN
12350	6944	21	.	.	.
12350	6945	1	When	when	WRB
12350	6945	2	cooking	cook	VBG
12350	6945	3	the	the	DT
12350	6945	4	beans	bean	NNS
12350	6945	5	,	,	,
12350	6945	6	take	take	VB
12350	6945	7	out	out	RP
12350	6945	8	as	as	RB
12350	6945	9	many	many	JJ
12350	6945	10	as	as	IN
12350	6945	11	may	may	MD
12350	6945	12	be	be	VB
12350	6945	13	required	require	VBN
12350	6945	14	for	for	IN
12350	6945	15	a	a	DT
12350	6945	16	meal	meal	NN
12350	6945	17	and	and	CC
12350	6945	18	soak	soak	VB
12350	6945	19	them	-PRON-	PRP
12350	6945	20	in	in	IN
12350	6945	21	cold	cold	JJ
12350	6945	22	water	water	NN
12350	6945	23	overnight	overnight	RB
12350	6945	24	.	.	.
12350	6946	1	In	in	IN
12350	6946	2	the	the	DT
12350	6946	3	morning	morning	NN
12350	6946	4	set	set	VBN
12350	6946	5	on	on	RP
12350	6946	6	to	to	TO
12350	6946	7	boil	boil	VB
12350	6946	8	in	in	IN
12350	6946	9	cold	cold	JJ
12350	6946	10	water	water	NN
12350	6946	11	.	.	.
12350	6947	1	Boil	Boil	NNP
12350	6947	2	for	for	IN
12350	6947	3	one	one	CD
12350	6947	4	hour	hour	NN
12350	6947	5	.	.	.
12350	6948	1	Pour	pour	VB
12350	6948	2	off	off	IN
12350	6948	3	the	the	DT
12350	6948	4	water	water	NN
12350	6948	5	they	-PRON-	PRP
12350	6948	6	were	be	VBD
12350	6948	7	boiled	boil	VBN
12350	6948	8	in	in	RP
12350	6948	9	,	,	,
12350	6948	10	add	add	VB
12350	6948	11	fresh	fresh	JJ
12350	6948	12	water	water	NN
12350	6948	13	,	,	,
12350	6948	14	and	and	CC
12350	6948	15	prepare	prepare	VB
12350	6948	16	as	as	IN
12350	6948	17	you	-PRON-	PRP
12350	6948	18	would	would	MD
12350	6948	19	fresh	fresh	JJ
12350	6948	20	beans	bean	NNS
12350	6948	21	.	.	.
12350	6949	1	BOILED	boiled	NN
12350	6949	2	BEANS	bean	NNS
12350	6949	3	Select	Select	NNP
12350	6949	4	small	small	JJ
12350	6949	5	,	,	,
12350	6949	6	young	young	JJ
12350	6949	7	string	string	NN
12350	6949	8	beans	bean	NNS
12350	6949	9	,	,	,
12350	6949	10	string	stre	VBG
12350	6949	11	them	-PRON-	PRP
12350	6949	12	carefully	carefully	RB
12350	6949	13	and	and	CC
12350	6949	14	boil	boil	VB
12350	6949	15	in	in	IN
12350	6949	16	salt	salt	NN
12350	6949	17	water	water	NN
12350	6949	18	,	,	,
12350	6949	19	in	in	IN
12350	6949	20	a	a	DT
12350	6949	21	brass	brass	NN
12350	6949	22	kettle	kettle	NN
12350	6949	23	,	,	,
12350	6949	24	until	until	IN
12350	6949	25	tender	tender	NN
12350	6949	26	,	,	,
12350	6949	27	and	and	CC
12350	6949	28	throw	throw	VB
12350	6949	29	them	-PRON-	PRP
12350	6949	30	on	on	IN
12350	6949	31	a	a	DT
12350	6949	32	large	large	JJ
12350	6949	33	,	,	,
12350	6949	34	clean	clean	JJ
12350	6949	35	board	board	NN
12350	6949	36	to	to	TO
12350	6949	37	drip	drip	VB
12350	6949	38	.	.	.
12350	6950	1	Next	next	JJ
12350	6950	2	morning	morning	NN
12350	6950	3	press	press	VB
12350	6950	4	them	-PRON-	PRP
12350	6950	5	into	into	IN
12350	6950	6	a	a	DT
12350	6950	7	jar	jar	NN
12350	6950	8	,	,	,
12350	6950	9	with	with	IN
12350	6950	10	alternate	alternate	JJ
12350	6950	11	layers	layer	NNS
12350	6950	12	of	of	IN
12350	6950	13	salt	salt	NN
12350	6950	14	and	and	CC
12350	6950	15	beans	bean	NNS
12350	6950	16	,	,	,
12350	6950	17	and	and	CC
12350	6950	18	proceed	proceed	VB
12350	6950	19	as	as	IN
12350	6950	20	with	with	IN
12350	6950	21	string	string	NN
12350	6950	22	beans	bean	NNS
12350	6950	23	.	.	.
12350	6951	1	CORN	CORN	NNP
12350	6951	2	Boil	Boil	NNP
12350	6951	3	the	the	DT
12350	6951	4	corn	corn	NN
12350	6951	5	,	,	,
12350	6951	6	cut	cut	VBD
12350	6951	7	it	-PRON-	PRP
12350	6951	8	off	off	IN
12350	6951	9	the	the	DT
12350	6951	10	cobs	cobs	NN
12350	6951	11	,	,	,
12350	6951	12	and	and	CC
12350	6951	13	pack	pack	VB
12350	6951	14	in	in	IN
12350	6951	15	jars	jar	NNS
12350	6951	16	in	in	IN
12350	6951	17	alternate	alternate	JJ
12350	6951	18	layers	layer	NNS
12350	6951	19	of	of	IN
12350	6951	20	salt	salt	NN
12350	6951	21	and	and	CC
12350	6951	22	corn	corn	NN
12350	6951	23	.	.	.
12350	6952	1	Use	use	VB
12350	6952	2	plenty	plenty	NN
12350	6952	3	of	of	IN
12350	6952	4	salt	salt	NN
12350	6952	5	in	in	IN
12350	6952	6	packing	packing	NN
12350	6952	7	.	.	.
12350	6953	1	When	when	WRB
12350	6953	2	you	-PRON-	PRP
12350	6953	3	wish	wish	VBP
12350	6953	4	to	to	TO
12350	6953	5	cook	cook	VB
12350	6953	6	it	-PRON-	PRP
12350	6953	7	soak	soak	VB
12350	6953	8	in	in	IN
12350	6953	9	water	water	NN
12350	6953	10	overnight	overnight	RB
12350	6953	11	.	.	.
12350	6954	1	Pack	pack	VB
12350	6954	2	the	the	DT
12350	6954	3	corn	corn	NN
12350	6954	4	in	in	IN
12350	6954	5	this	this	DT
12350	6954	6	way	way	NN
12350	6954	7	:	:	:
12350	6954	8	First	first	RB
12350	6954	9	a	a	DT
12350	6954	10	layer	layer	NN
12350	6954	11	of	of	IN
12350	6954	12	salt	salt	NN
12350	6954	13	,	,	,
12350	6954	14	half	half	PDT
12350	6954	15	an	an	DT
12350	6954	16	inch	inch	NN
12350	6954	17	deep	deep	RB
12350	6954	18	;	;	:
12350	6954	19	then	then	RB
12350	6954	20	about	about	IN
12350	6954	21	two	two	CD
12350	6954	22	inches	inch	NNS
12350	6954	23	of	of	IN
12350	6954	24	corn	corn	NN
12350	6954	25	;	;	:
12350	6954	26	then	then	RB
12350	6954	27	salt	salt	NN
12350	6954	28	again	again	RB
12350	6954	29	,	,	,
12350	6954	30	and	and	CC
12350	6954	31	so	so	RB
12350	6954	32	on	on	RB
12350	6954	33	.	.	.
12350	6955	1	The	the	DT
12350	6955	2	top	top	JJ
12350	6955	3	layer	layer	NN
12350	6955	4	must	must	MD
12350	6955	5	be	be	VB
12350	6955	6	salt	salt	NN
12350	6955	7	.	.	.
12350	6956	1	Spread	spread	VB
12350	6956	2	two	two	CD
12350	6956	3	inches	inch	NNS
12350	6956	4	of	of	IN
12350	6956	5	melted	melted	JJ
12350	6956	6	butter	butter	NN
12350	6956	7	over	over	IN
12350	6956	8	the	the	DT
12350	6956	9	top	top	JJ
12350	6956	10	layer	layer	NN
12350	6956	11	and	and	CC
12350	6956	12	bind	bind	NN
12350	6956	13	with	with	IN
12350	6956	14	strong	strong	JJ
12350	6956	15	perforated	perforated	JJ
12350	6956	16	paper	paper	NN
12350	6956	17	(	(	-LRB-
12350	6956	18	perforate	perforate	VB
12350	6956	19	the	the	DT
12350	6956	20	paper	paper	NN
12350	6956	21	with	with	IN
12350	6956	22	a	a	DT
12350	6956	23	pin	pin	NN
12350	6956	24	)	)	-RRB-
12350	6956	25	.	.	.
12350	6957	1	Keep	keep	VB
12350	6957	2	in	in	IN
12350	6957	3	a	a	DT
12350	6957	4	cool	cool	JJ
12350	6957	5	cellar	cellar	NN
12350	6957	6	.	.	.
12350	6958	1	*	*	NFP
12350	6958	2	PICKLES	pickle	NNS
12350	6958	3	AND	and	CC
12350	6958	4	RELISHES	RELISHES	NNP
12350	6958	5	*	*	NFP
12350	6958	6	Use	use	VB
12350	6958	7	none	none	NN
12350	6958	8	but	but	CC
12350	6958	9	the	the	DT
12350	6958	10	best	good	JJS
12350	6958	11	vinegar	vinegar	NN
12350	6958	12	,	,	,
12350	6958	13	and	and	CC
12350	6958	14	whole	whole	JJ
12350	6958	15	spices	spice	NNS
12350	6958	16	for	for	IN
12350	6958	17	pickling	pickling	NN
12350	6958	18	.	.	.
12350	6959	1	If	if	IN
12350	6959	2	you	-PRON-	PRP
12350	6959	3	boil	boil	VBP
12350	6959	4	vinegar	vinegar	NN
12350	6959	5	with	with	IN
12350	6959	6	pickles	pickle	NNS
12350	6959	7	in	in	IN
12350	6959	8	bell	bell	NNP
12350	6959	9	metal	metal	NNP
12350	6959	10	do	do	VBP
12350	6959	11	not	not	RB
12350	6959	12	let	let	VB
12350	6959	13	them	-PRON-	PRP
12350	6959	14	stand	stand	VB
12350	6959	15	in	in	IN
12350	6959	16	it	-PRON-	PRP
12350	6959	17	one	one	CD
12350	6959	18	moment	moment	NN
12350	6959	19	after	after	IN
12350	6959	20	taken	take	VBN
12350	6959	21	from	from	IN
12350	6959	22	the	the	DT
12350	6959	23	fire	fire	NN
12350	6959	24	,	,	,
12350	6959	25	and	and	CC
12350	6959	26	be	be	VB
12350	6959	27	sure	sure	JJ
12350	6959	28	that	that	IN
12350	6959	29	your	-PRON-	PRP$
12350	6959	30	kettle	kettle	NN
12350	6959	31	is	be	VBZ
12350	6959	32	well	well	RB
12350	6959	33	scoured	scour	VBN
12350	6959	34	before	before	IN
12350	6959	35	using	use	VBG
12350	6959	36	.	.	.
12350	6960	1	Keep	keep	VB
12350	6960	2	pickles	pickle	NNS
12350	6960	3	in	in	IN
12350	6960	4	glass	glass	NN
12350	6960	5	,	,	,
12350	6960	6	stoneware	stoneware	NN
12350	6960	7	,	,	,
12350	6960	8	or	or	CC
12350	6960	9	wooden	wooden	JJ
12350	6960	10	pails	pail	NNS
12350	6960	11	.	.	.
12350	6961	1	Allow	allow	VB
12350	6961	2	a	a	DT
12350	6961	3	cup	cup	NN
12350	6961	4	of	of	IN
12350	6961	5	sugar	sugar	NN
12350	6961	6	to	to	IN
12350	6961	7	every	every	DT
12350	6961	8	gallon	gallon	NN
12350	6961	9	of	of	IN
12350	6961	10	vinegar	vinegar	NN
12350	6961	11	;	;	:
12350	6961	12	this	this	DT
12350	6961	13	will	will	MD
12350	6961	14	not	not	RB
12350	6961	15	sweeten	sweeten	VB
12350	6961	16	the	the	DT
12350	6961	17	pickles	pickle	NNS
12350	6961	18	,	,	,
12350	6961	19	but	but	CC
12350	6961	20	helps	help	VBZ
12350	6961	21	to	to	TO
12350	6961	22	preserve	preserve	VB
12350	6961	23	them	-PRON-	PRP
12350	6961	24	and	and	CC
12350	6961	25	mellows	mellow	VBZ
12350	6961	26	the	the	DT
12350	6961	27	sharpness	sharpness	NN
12350	6961	28	of	of	IN
12350	6961	29	the	the	DT
12350	6961	30	vinegar	vinegar	NN
12350	6961	31	.	.	.
12350	6962	1	Always	always	RB
12350	6962	2	have	have	VBP
12350	6962	3	your	-PRON-	PRP$
12350	6962	4	pickles	pickle	NNS
12350	6962	5	well	well	RB
12350	6962	6	covered	cover	VBN
12350	6962	7	with	with	IN
12350	6962	8	vinegar	vinegar	NN
12350	6962	9	or	or	CC
12350	6962	10	brine	brine	NN
12350	6962	11	.	.	.
12350	6963	1	MOTHER	MOTHER	NNP
12350	6963	2	'S	'S	NNP
12350	6963	3	DILL	DILL	NNP
12350	6963	4	PICKLES	pickle	NNS
12350	6963	5	Examine	examine	VBP
12350	6963	6	the	the	DT
12350	6963	7	cucumbers	cucumber	NNS
12350	6963	8	carefully	carefully	RB
12350	6963	9	,	,	,
12350	6963	10	discard	discard	VBP
12350	6963	11	all	all	DT
12350	6963	12	that	that	WDT
12350	6963	13	are	be	VBP
12350	6963	14	soft	soft	JJ
12350	6963	15	at	at	IN
12350	6963	16	the	the	DT
12350	6963	17	ends	end	NNS
12350	6963	18	,	,	,
12350	6963	19	and	and	CC
12350	6963	20	allow	allow	VB
12350	6963	21	them	-PRON-	PRP
12350	6963	22	to	to	TO
12350	6963	23	lay	lay	VB
12350	6963	24	in	in	IN
12350	6963	25	water	water	NN
12350	6963	26	overnight	overnight	RB
12350	6963	27	.	.	.
12350	6964	1	In	in	IN
12350	6964	2	the	the	DT
12350	6964	3	morning	morning	NN
12350	6964	4	drain	drain	NN
12350	6964	5	,	,	,
12350	6964	6	and	and	CC
12350	6964	7	dry	dry	VB
12350	6964	8	them	-PRON-	PRP
12350	6964	9	with	with	IN
12350	6964	10	a	a	DT
12350	6964	11	clean	clean	JJ
12350	6964	12	towel	towel	NN
12350	6964	13	.	.	.
12350	6965	1	Then	then	RB
12350	6965	2	put	put	VB
12350	6965	3	them	-PRON-	PRP
12350	6965	4	in	in	IN
12350	6965	5	a	a	DT
12350	6965	6	wooden	wooden	JJ
12350	6965	7	pail	pail	NN
12350	6965	8	or	or	CC
12350	6965	9	jar	jar	NN
12350	6965	10	,	,	,
12350	6965	11	along	along	IN
12350	6965	12	with	with	IN
12350	6965	13	the	the	DT
12350	6965	14	dill	dill	NN
12350	6965	15	,	,	,
12350	6965	16	putting	put	VBG
12350	6965	17	first	first	RB
12350	6965	18	a	a	DT
12350	6965	19	layer	layer	NN
12350	6965	20	of	of	IN
12350	6965	21	dill	dill	NN
12350	6965	22	at	at	IN
12350	6965	23	the	the	DT
12350	6965	24	bottom	bottom	NN
12350	6965	25	then	then	RB
12350	6965	26	a	a	DT
12350	6965	27	layer	layer	NN
12350	6965	28	of	of	IN
12350	6965	29	cucumbers	cucumber	NNS
12350	6965	30	,	,	,
12350	6965	31	a	a	DT
12350	6965	32	few	few	JJ
12350	6965	33	whole	whole	JJ
12350	6965	34	peppers	pepper	NNS
12350	6965	35	,	,	,
12350	6965	36	then	then	RB
12350	6965	37	a	a	DT
12350	6965	38	layer	layer	NN
12350	6965	39	of	of	IN
12350	6965	40	dill	dill	NN
12350	6965	41	again	again	RB
12350	6965	42	,	,	,
12350	6965	43	and	and	CC
12350	6965	44	so	so	RB
12350	6965	45	on	on	RB
12350	6965	46	until	until	IN
12350	6965	47	all	all	DT
12350	6965	48	are	be	VBP
12350	6965	49	used	use	VBN
12350	6965	50	,	,	,
12350	6965	51	and	and	CC
12350	6965	52	last	last	RB
12350	6965	53	lay	lie	VBD
12350	6965	54	a	a	DT
12350	6965	55	clean	clean	JJ
12350	6965	56	,	,	,
12350	6965	57	white	white	JJ
12350	6965	58	cloth	cloth	NN
12350	6965	59	on	on	IN
12350	6965	60	top	top	NN
12350	6965	61	,	,	,
12350	6965	62	then	then	RB
12350	6965	63	a	a	DT
12350	6965	64	plate	plate	NN
12350	6965	65	and	and	CC
12350	6965	66	a	a	DT
12350	6965	67	stone	stone	NN
12350	6965	68	to	to	TO
12350	6965	69	give	give	VB
12350	6965	70	it	-PRON-	PRP
12350	6965	71	weight	weight	NN
12350	6965	72	,	,	,
12350	6965	73	so	so	IN
12350	6965	74	that	that	IN
12350	6965	75	the	the	DT
12350	6965	76	pickles	pickle	NNS
12350	6965	77	will	will	MD
12350	6965	78	be	be	VB
12350	6965	79	kept	keep	VBN
12350	6965	80	under	under	IN
12350	6965	81	the	the	DT
12350	6965	82	brine	brine	NN
12350	6965	83	.	.	.
12350	6966	1	To	to	IN
12350	6966	2	a	a	DT
12350	6966	3	peck	peck	NN
12350	6966	4	of	of	IN
12350	6966	5	cucumbers	cucumber	NNS
12350	6966	6	use	use	VBP
12350	6966	7	about	about	RB
12350	6966	8	a	a	DT
12350	6966	9	cup	cup	NN
12350	6966	10	of	of	IN
12350	6966	11	salt	salt	NN
12350	6966	12	.	.	.
12350	6967	1	Dissolve	dissolve	VB
12350	6967	2	the	the	DT
12350	6967	3	salt	salt	NN
12350	6967	4	in	in	IN
12350	6967	5	enough	enough	JJ
12350	6967	6	cold	cold	JJ
12350	6967	7	water	water	NN
12350	6967	8	to	to	TO
12350	6967	9	cover	cover	VB
12350	6967	10	them	-PRON-	PRP
12350	6967	11	.	.	.
12350	6968	1	You	-PRON-	PRP
12350	6968	2	may	may	MD
12350	6968	3	add	add	VB
12350	6968	4	one	one	CD
12350	6968	5	or	or	CC
12350	6968	6	two	two	CD
12350	6968	7	tablespoons	tablespoon	NNS
12350	6968	8	of	of	IN
12350	6968	9	vinegar	vinegar	NN
12350	6968	10	to	to	IN
12350	6968	11	the	the	DT
12350	6968	12	brine	brine	NN
12350	6968	13	.	.	.
12350	6969	1	If	if	IN
12350	6969	2	the	the	DT
12350	6969	3	cucumbers	cucumber	NNS
12350	6969	4	are	be	VBP
12350	6969	5	small	small	JJ
12350	6969	6	,	,	,
12350	6969	7	and	and	CC
12350	6969	8	if	if	IN
12350	6969	9	they	-PRON-	PRP
12350	6969	10	are	be	VBP
12350	6969	11	kept	keep	VBN
12350	6969	12	in	in	IN
12350	6969	13	a	a	DT
12350	6969	14	warm	warm	JJ
12350	6969	15	place	place	NN
12350	6969	16	,	,	,
12350	6969	17	they	-PRON-	PRP
12350	6969	18	will	will	MD
12350	6969	19	be	be	VB
12350	6969	20	ready	ready	JJ
12350	6969	21	for	for	IN
12350	6969	22	the	the	DT
12350	6969	23	table	table	NN
12350	6969	24	in	in	IN
12350	6969	25	five	five	CD
12350	6969	26	or	or	CC
12350	6969	27	six	six	CD
12350	6969	28	days	day	NNS
12350	6969	29	.	.	.
12350	6970	1	If	if	IN
12350	6970	2	salt	salt	NN
12350	6970	3	pickles	pickle	NNS
12350	6970	4	have	have	VBP
12350	6970	5	turned	turn	VBN
12350	6970	6	out	out	RP
12350	6970	7	to	to	TO
12350	6970	8	be	be	VB
12350	6970	9	too	too	RB
12350	6970	10	salty	salty	JJ
12350	6970	11	,	,	,
12350	6970	12	just	just	RB
12350	6970	13	pour	pour	VB
12350	6970	14	off	off	RP
12350	6970	15	the	the	DT
12350	6970	16	old	old	JJ
12350	6970	17	brine	brine	NN
12350	6970	18	and	and	CC
12350	6970	19	wash	wash	VB
12350	6970	20	the	the	DT
12350	6970	21	pickles	pickle	NNS
12350	6970	22	and	and	CC
12350	6970	23	then	then	RB
12350	6970	24	examine	examine	VB
12350	6970	25	them	-PRON-	PRP
12350	6970	26	closely	closely	RB
12350	6970	27	,	,	,
12350	6970	28	and	and	CC
12350	6970	29	if	if	IN
12350	6970	30	they	-PRON-	PRP
12350	6970	31	are	be	VBP
12350	6970	32	spoiled	spoil	VBN
12350	6970	33	throw	throw	VB
12350	6970	34	them	-PRON-	PRP
12350	6970	35	away	away	RB
12350	6970	36	.	.	.
12350	6971	1	Lay	lay	VB
12350	6971	2	those	those	DT
12350	6971	3	that	that	WDT
12350	6971	4	are	be	VBP
12350	6971	5	sound	sound	JJ
12350	6971	6	in	in	IN
12350	6971	7	a	a	DT
12350	6971	8	clean	clean	JJ
12350	6971	9	jar	jar	NN
12350	6971	10	and	and	CC
12350	6971	11	pour	pour	VB
12350	6971	12	over	over	IN
12350	6971	13	them	-PRON-	PRP
12350	6971	14	a	a	DT
12350	6971	15	weak	weak	JJ
12350	6971	16	solution	solution	NN
12350	6971	17	of	of	IN
12350	6971	18	salt	salt	NN
12350	6971	19	water	water	NN
12350	6971	20	,	,	,
12350	6971	21	into	into	IN
12350	6971	22	which	which	WDT
12350	6971	23	put	put	VBD
12350	6971	24	a	a	DT
12350	6971	25	dash	dash	NN
12350	6971	26	of	of	IN
12350	6971	27	vinegar	vinegar	NN
12350	6971	28	.	.	.
12350	6972	1	Always	always	RB
12350	6972	2	examine	examine	VBP
12350	6972	3	the	the	DT
12350	6972	4	pickles	pickle	NNS
12350	6972	5	weekly	weekly	JJ
12350	6972	6	.	.	.
12350	6973	1	Take	take	VB
12350	6973	2	off	off	RP
12350	6973	3	the	the	DT
12350	6973	4	cloth	cloth	NN
12350	6973	5	,	,	,
12350	6973	6	wash	wash	VB
12350	6973	7	it	-PRON-	PRP
12350	6973	8	,	,	,
12350	6973	9	and	and	CC
12350	6973	10	remove	remove	VB
12350	6973	11	all	all	PDT
12350	6973	12	the	the	DT
12350	6973	13	scum	scum	NN
12350	6973	14	that	that	WDT
12350	6973	15	adheres	adhere	VBZ
12350	6973	16	to	to	IN
12350	6973	17	the	the	DT
12350	6973	18	pail	pail	NN
12350	6973	19	,	,	,
12350	6973	20	and	and	CC
12350	6973	21	lay	lie	VBD
12350	6973	22	a	a	DT
12350	6973	23	clean	clean	JJ
12350	6973	24	cloth	cloth	NN
12350	6973	25	over	over	IN
12350	6973	26	the	the	DT
12350	6973	27	pickles	pickle	NNS
12350	6973	28	again	again	RB
12350	6973	29	.	.	.
12350	6974	1	Do	do	VBP
12350	6974	2	not	not	RB
12350	6974	3	use	use	VB
12350	6974	4	more	more	JJR
12350	6974	5	than	than	IN
12350	6974	6	a	a	DT
12350	6974	7	cup	cup	NN
12350	6974	8	of	of	IN
12350	6974	9	salt	salt	NN
12350	6974	10	in	in	IN
12350	6974	11	the	the	DT
12350	6974	12	new	new	JJ
12350	6974	13	brine	brine	NN
12350	6974	14	,	,	,
12350	6974	15	which	which	WDT
12350	6974	16	must	must	MD
12350	6974	17	be	be	VB
12350	6974	18	thoroughly	thoroughly	RB
12350	6974	19	dissolved	dissolve	VBN
12350	6974	20	.	.	.
12350	6975	1	You	-PRON-	PRP
12350	6975	2	will	will	MD
12350	6975	3	find	find	VB
12350	6975	4	among	among	IN
12350	6975	5	Salads	Salads	NNP
12350	6975	6	a	a	DT
12350	6975	7	nice	nice	JJ
12350	6975	8	recipe	recipe	NN
12350	6975	9	wherein	wherein	WRB
12350	6975	10	salt	salt	NN
12350	6975	11	pickles	pickle	NNS
12350	6975	12	are	be	VBP
12350	6975	13	used	use	VBN
12350	6975	14	.	.	.
12350	6976	1	(	(	-LRB-
12350	6976	2	See	see	VB
12350	6976	3	"	"	''
12350	6976	4	Polish	polish	JJ
12350	6976	5	Salad	salad	NN
12350	6976	6	,	,	,
12350	6976	7	"	"	''
12350	6976	8	or	or	CC
12350	6976	9	"	"	``
12350	6976	10	Salad	Salad	NNP
12350	6976	11	Piquant	Piquant	NNP
12350	6976	12	.	.	.
12350	6976	13	"	"	''
12350	6976	14	)	)	-RRB-
12350	6977	1	It	-PRON-	PRP
12350	6977	2	is	be	VBZ
12350	6977	3	a	a	DT
12350	6977	4	good	good	JJ
12350	6977	5	way	way	NN
12350	6977	6	to	to	TO
12350	6977	7	make	make	VB
12350	6977	8	use	use	NN
12350	6977	9	of	of	IN
12350	6977	10	pickles	pickle	NNS
12350	6977	11	in	in	IN
12350	6977	12	winter	winter	NN
12350	6977	13	that	that	WDT
12350	6977	14	have	have	VBP
12350	6977	15	become	become	VBN
12350	6977	16	too	too	RB
12350	6977	17	salty	salty	JJ
12350	6977	18	for	for	IN
12350	6977	19	ordinary	ordinary	JJ
12350	6977	20	use	use	NN
12350	6977	21	.	.	.
12350	6978	1	DILL	DILL	NNP
12350	6978	2	PICKLES	pickle	NNS
12350	6978	3	FOR	for	IN
12350	6978	4	WINTER	WINTER	NNP
12350	6978	5	USE	USE	NNP
12350	6978	6	Take	Take	NNP
12350	6978	7	two	two	CD
12350	6978	8	or	or	CC
12350	6978	9	three	three	CD
12350	6978	10	dozen	dozen	NN
12350	6978	11	medium	medium	NN
12350	6978	12	-	-	HYPH
12350	6978	13	sized	sized	JJ
12350	6978	14	cucumbers	cucumber	NNS
12350	6978	15	and	and	CC
12350	6978	16	lay	lie	VBD
12350	6978	17	them	-PRON-	PRP
12350	6978	18	in	in	IN
12350	6978	19	salt	salt	NN
12350	6978	20	water	water	NN
12350	6978	21	overnight	overnight	RB
12350	6978	22	.	.	.
12350	6979	1	Wipe	wipe	VB
12350	6979	2	each	each	DT
12350	6979	3	one	one	NN
12350	6979	4	dry	dry	JJ
12350	6979	5	,	,	,
12350	6979	6	discarding	discard	VBG
12350	6979	7	all	all	DT
12350	6979	8	that	that	WDT
12350	6979	9	are	be	VBP
12350	6979	10	soft	soft	JJ
12350	6979	11	and	and	CC
12350	6979	12	lay	lie	VBD
12350	6979	13	them	-PRON-	PRP
12350	6979	14	in	in	IN
12350	6979	15	a	a	DT
12350	6979	16	wooden	wooden	JJ
12350	6979	17	vessel	vessel	NN
12350	6979	18	(	(	-LRB-
12350	6979	19	which	which	WDT
12350	6979	20	is	be	VBZ
12350	6979	21	better	well	JJR
12350	6979	22	than	than	IN
12350	6979	23	a	a	DT
12350	6979	24	stone	stone	NN
12350	6979	25	one	one	CD
12350	6979	26	)	)	-RRB-
12350	6979	27	along	along	IN
12350	6979	28	with	with	IN
12350	6979	29	grape	grape	NN
12350	6979	30	leaves	leave	NNS
12350	6979	31	and	and	CC
12350	6979	32	green	green	JJ
12350	6979	33	grapes	grape	NNS
12350	6979	34	,	,	,
12350	6979	35	if	if	IN
12350	6979	36	you	-PRON-	PRP
12350	6979	37	can	can	MD
12350	6979	38	get	get	VB
12350	6979	39	them	-PRON-	PRP
12350	6979	40	,	,	,
12350	6979	41	whole	whole	JJ
12350	6979	42	peppers	pepper	NNS
12350	6979	43	,	,	,
12350	6979	44	or	or	CC
12350	6979	45	one	one	CD
12350	6979	46	or	or	CC
12350	6979	47	two	two	CD
12350	6979	48	green	green	JJ
12350	6979	49	peppers	pepper	NNS
12350	6979	50	,	,	,
12350	6979	51	a	a	DT
12350	6979	52	few	few	JJ
12350	6979	53	bay	bay	NN
12350	6979	54	leaves	leave	NNS
12350	6979	55	,	,	,
12350	6979	56	a	a	DT
12350	6979	57	few	few	JJ
12350	6979	58	pieces	piece	NNS
12350	6979	59	of	of	IN
12350	6979	60	whole	whole	JJ
12350	6979	61	ginger	ginger	NN
12350	6979	62	,	,	,
12350	6979	63	a	a	DT
12350	6979	64	few	few	JJ
12350	6979	65	cloves	clove	NNS
12350	6979	66	and	and	CC
12350	6979	67	a	a	DT
12350	6979	68	stick	stick	NN
12350	6979	69	of	of	IN
12350	6979	70	horseradish	horseradish	NN
12350	6979	71	sliced	slice	VBN
12350	6979	72	upon	upon	IN
12350	6979	73	top	top	NN
12350	6979	74	of	of	IN
12350	6979	75	all	all	DT
12350	6979	76	.	.	.
12350	6980	1	Use	use	VB
12350	6980	2	plenty	plenty	NN
12350	6980	3	of	of	IN
12350	6980	4	dill	dill	NN
12350	6980	5	between	between	IN
12350	6980	6	each	each	DT
12350	6980	7	layer	layer	NN
12350	6980	8	.	.	.
12350	6981	1	Boil	Boil	NNP
12350	6981	2	enough	enough	JJ
12350	6981	3	water	water	NN
12350	6981	4	to	to	TO
12350	6981	5	cover	cover	VB
12350	6981	6	the	the	DT
12350	6981	7	pickles	pickle	NNS
12350	6981	8	.	.	.
12350	6982	1	Use	use	VB
12350	6982	2	about	about	RB
12350	6982	3	one	one	CD
12350	6982	4	pound	pound	NN
12350	6982	5	of	of	IN
12350	6982	6	salt	salt	NN
12350	6982	7	to	to	IN
12350	6982	8	six	six	CD
12350	6982	9	quarts	quart	NNS
12350	6982	10	of	of	IN
12350	6982	11	water	water	NN
12350	6982	12	,	,	,
12350	6982	13	and	and	CC
12350	6982	14	one	one	CD
12350	6982	15	cup	cup	NN
12350	6982	16	of	of	IN
12350	6982	17	vinegar	vinegar	NN
12350	6982	18	.	.	.
12350	6983	1	If	if	IN
12350	6983	2	you	-PRON-	PRP
12350	6983	3	wish	wish	VBP
12350	6983	4	to	to	TO
12350	6983	5	keep	keep	VB
12350	6983	6	them	-PRON-	PRP
12350	6983	7	all	all	DT
12350	6983	8	winter	winter	NN
12350	6983	9	,	,	,
12350	6983	10	have	have	VBP
12350	6983	11	your	-PRON-	PRP$
12350	6983	12	barrel	barrel	NN
12350	6983	13	closed	close	VBN
12350	6983	14	by	by	IN
12350	6983	15	a	a	DT
12350	6983	16	cooper	cooper	NN
12350	6983	17	.	.	.
12350	6984	1	GREEN	green	JJ
12350	6984	2	DILL	DILL	NNP
12350	6984	3	TOMATOES	tomatoes	NN
12350	6984	4	Select	select	VB
12350	6984	5	small	small	JJ
12350	6984	6	firm	firm	NN
12350	6984	7	green	green	JJ
12350	6984	8	tomatoes	tomato	NNS
12350	6984	9	,	,	,
12350	6984	10	follow	follow	VB
12350	6984	11	recipe	recipe	NN
12350	6984	12	for	for	IN
12350	6984	13	Dill	Dill	NNP
12350	6984	14	Pickles	Pickles	NNP
12350	6984	15	,	,	,
12350	6984	16	using	use	VBG
12350	6984	17	the	the	DT
12350	6984	18	green	green	JJ
12350	6984	19	tomatoes	tomato	NNS
12350	6984	20	in	in	IN
12350	6984	21	place	place	NN
12350	6984	22	of	of	IN
12350	6984	23	the	the	DT
12350	6984	24	pickles	pickle	NNS
12350	6984	25	.	.	.
12350	6985	1	SMALL	SMALL	NNP
12350	6985	2	DILL	DILL	NNP
12350	6985	3	PICKLES	pickle	NNS
12350	6985	4	Select	select	JJ
12350	6985	5	pickles	pickle	NNS
12350	6985	6	of	of	IN
12350	6985	7	from	from	IN
12350	6985	8	two	two	CD
12350	6985	9	to	to	TO
12350	6985	10	three	three	CD
12350	6985	11	inches	inch	NNS
12350	6985	12	in	in	IN
12350	6985	13	length	length	NN
12350	6985	14	and	and	CC
12350	6985	15	scrub	scrub	NN
12350	6985	16	well	well	RB
12350	6985	17	with	with	IN
12350	6985	18	a	a	DT
12350	6985	19	small	small	JJ
12350	6985	20	brush	brush	NN
12350	6985	21	.	.	.
12350	6986	1	Pack	pack	NN
12350	6986	2	in	in	IN
12350	6986	3	layers	layer	NNS
12350	6986	4	in	in	IN
12350	6986	5	Mason	Mason	NNP
12350	6986	6	jars	jar	NNS
12350	6986	7	,	,	,
12350	6986	8	a	a	DT
12350	6986	9	layer	layer	NN
12350	6986	10	of	of	IN
12350	6986	11	pickles	pickle	NNS
12350	6986	12	,	,	,
12350	6986	13	a	a	DT
12350	6986	14	layer	layer	NN
12350	6986	15	of	of	IN
12350	6986	16	dill	dill	NN
12350	6986	17	and	and	CC
12350	6986	18	a	a	DT
12350	6986	19	few	few	JJ
12350	6986	20	mustard	mustard	NN
12350	6986	21	seeds	seed	NNS
12350	6986	22	,	,	,
12350	6986	23	placing	place	VBG
12350	6986	24	a	a	DT
12350	6986	25	bay	bay	NN
12350	6986	26	leaf	leaf	NN
12350	6986	27	and	and	CC
12350	6986	28	a	a	DT
12350	6986	29	piece	piece	NN
12350	6986	30	of	of	IN
12350	6986	31	alum	alum	NN
12350	6986	32	the	the	DT
12350	6986	33	size	size	NN
12350	6986	34	of	of	IN
12350	6986	35	a	a	DT
12350	6986	36	pea	pea	NN
12350	6986	37	on	on	IN
12350	6986	38	the	the	DT
12350	6986	39	top	top	NN
12350	6986	40	of	of	IN
12350	6986	41	each	each	DT
12350	6986	42	jar	jar	NN
12350	6986	43	.	.	.
12350	6987	1	Let	let	VB
12350	6987	2	one	one	CD
12350	6987	3	cup	cup	NN
12350	6987	4	of	of	IN
12350	6987	5	vinegar	vinegar	NN
12350	6987	6	,	,	,
12350	6987	7	two	two	CD
12350	6987	8	cups	cup	NNS
12350	6987	9	of	of	IN
12350	6987	10	water	water	NN
12350	6987	11	and	and	CC
12350	6987	12	one	one	CD
12350	6987	13	tablespoon	tablespoon	NN
12350	6987	14	of	of	IN
12350	6987	15	salt	salt	NN
12350	6987	16	come	come	VB
12350	6987	17	to	to	IN
12350	6987	18	a	a	DT
12350	6987	19	boil	boil	NN
12350	6987	20	.	.	.
12350	6988	1	Pour	pour	VB
12350	6988	2	boiling	boil	VBG
12350	6988	3	hot	hot	JJ
12350	6988	4	over	over	IN
12350	6988	5	the	the	DT
12350	6988	6	pickles	pickle	NNS
12350	6988	7	and	and	CC
12350	6988	8	seal	seal	NN
12350	6988	9	.	.	.
12350	6989	1	TEUFELSGURKEN	TEUFELSGURKEN	NNP
12350	6989	2	(	(	-LRB-
12350	6989	3	HOT	HOT	NNP
12350	6989	4	PICKLES	PICKLES	NNP
12350	6989	5	)	)	-RRB-
12350	6989	6	Pare	pare	VB
12350	6989	7	large	large	JJ
12350	6989	8	,	,	,
12350	6989	9	green	green	JJ
12350	6989	10	cucumbers	cucumber	NNS
12350	6989	11	,	,	,
12350	6989	12	cut	cut	VB
12350	6989	13	each	each	DT
12350	6989	14	one	one	NN
12350	6989	15	lengthwise	lengthwise	RB
12350	6989	16	,	,	,
12350	6989	17	take	take	VB
12350	6989	18	out	out	RP
12350	6989	19	the	the	DT
12350	6989	20	seeds	seed	NNS
12350	6989	21	with	with	IN
12350	6989	22	a	a	DT
12350	6989	23	silver	silver	JJ
12350	6989	24	spoon	spoon	NN
12350	6989	25	and	and	CC
12350	6989	26	then	then	RB
12350	6989	27	cut	cut	VB
12350	6989	28	each	each	DT
12350	6989	29	piece	piece	NN
12350	6989	30	again	again	RB
12350	6989	31	so	so	IN
12350	6989	32	as	as	IN
12350	6989	33	to	to	TO
12350	6989	34	have	have	VB
12350	6989	35	four	four	CD
12350	6989	36	pieces	piece	NNS
12350	6989	37	out	out	IN
12350	6989	38	of	of	IN
12350	6989	39	one	one	CD
12350	6989	40	cucumber	cucumber	NN
12350	6989	41	.	.	.
12350	6990	1	When	when	WRB
12350	6990	2	all	all	DT
12350	6990	3	are	be	VBP
12350	6990	4	pared	pare	VBN
12350	6990	5	salt	salt	NN
12350	6990	6	well	well	RB
12350	6990	7	and	and	CC
12350	6990	8	let	let	VB
12350	6990	9	them	-PRON-	PRP
12350	6990	10	remain	remain	VB
12350	6990	11	in	in	IN
12350	6990	12	the	the	DT
12350	6990	13	salt	salt	NN
12350	6990	14	for	for	IN
12350	6990	15	twenty	twenty	CD
12350	6990	16	-	-	HYPH
12350	6990	17	four	four	CD
12350	6990	18	hours	hour	NNS
12350	6990	19	or	or	CC
12350	6990	20	more	more	JJR
12350	6990	21	;	;	:
12350	6990	22	then	then	RB
12350	6990	23	dry	dry	VB
12350	6990	24	each	each	DT
12350	6990	25	piece	piece	NN
12350	6990	26	,	,	,
12350	6990	27	put	put	VBN
12350	6990	28	in	in	IN
12350	6990	29	layers	layer	NNS
12350	6990	30	in	in	IN
12350	6990	31	a	a	DT
12350	6990	32	stone	stone	NN
12350	6990	33	jar	jar	NN
12350	6990	34	with	with	IN
12350	6990	35	whole	whole	JJ
12350	6990	36	white	white	JJ
12350	6990	37	and	and	CC
12350	6990	38	black	black	JJ
12350	6990	39	peppercorns	peppercorn	NNS
12350	6990	40	,	,	,
12350	6990	41	small	small	JJ
12350	6990	42	pickling	pickling	NN
12350	6990	43	onions	onion	NNS
12350	6990	44	,	,	,
12350	6990	45	which	which	WDT
12350	6990	46	have	have	VBP
12350	6990	47	been	be	VBN
12350	6990	48	previously	previously	RB
12350	6990	49	pared	pare	VBN
12350	6990	50	and	and	CC
12350	6990	51	salted	salt	VBN
12350	6990	52	overnight	overnight	RB
12350	6990	53	,	,	,
12350	6990	54	pieces	piece	NNS
12350	6990	55	of	of	IN
12350	6990	56	horseradish	horseradish	NN
12350	6990	57	,	,	,
12350	6990	58	a	a	DT
12350	6990	59	few	few	JJ
12350	6990	60	bay	bay	NN
12350	6990	61	leaves	leave	NNS
12350	6990	62	,	,	,
12350	6990	63	a	a	DT
12350	6990	64	little	little	JJ
12350	6990	65	fennel	fennel	NN
12350	6990	66	,	,	,
12350	6990	67	caraway	caraway	NNP
12350	6990	68	seeds	seed	NNS
12350	6990	69	,	,	,
12350	6990	70	a	a	DT
12350	6990	71	few	few	JJ
12350	6990	72	cloves	clove	NNS
12350	6990	73	of	of	IN
12350	6990	74	garlic	garlic	NN
12350	6990	75	(	(	-LRB-
12350	6990	76	use	use	VB
12350	6990	77	this	this	DT
12350	6990	78	sparingly	sparingly	RB
12350	6990	79	)	)	-RRB-
12350	6990	80	and	and	CC
12350	6990	81	also	also	RB
12350	6990	82	some	some	DT
12350	6990	83	Spanish	spanish	JJ
12350	6990	84	pepper	pepper	NN
12350	6990	85	(	(	-LRB-
12350	6990	86	use	use	VB
12350	6990	87	very	very	RB
12350	6990	88	little	little	JJ
12350	6990	89	of	of	IN
12350	6990	90	the	the	DT
12350	6990	91	latter	latter	JJ
12350	6990	92	)	)	-RRB-
12350	6990	93	.	.	.
12350	6991	1	Have	have	VBP
12350	6991	2	a	a	DT
12350	6991	3	layer	layer	NN
12350	6991	4	of	of	IN
12350	6991	5	the	the	DT
12350	6991	6	spices	spice	NNS
12350	6991	7	at	at	IN
12350	6991	8	the	the	DT
12350	6991	9	bottom	bottom	NN
12350	6991	10	of	of	IN
12350	6991	11	the	the	DT
12350	6991	12	jar	jar	NN
12350	6991	13	.	.	.
12350	6992	1	A	a	DT
12350	6992	2	handful	handful	NN
12350	6992	3	of	of	IN
12350	6992	4	mustard	mustard	NN
12350	6992	5	seed	seed	NN
12350	6992	6	put	put	VBN
12350	6992	7	on	on	IN
12350	6992	8	the	the	DT
12350	6992	9	top	top	JJ
12350	6992	10	layer	layer	NN
12350	6992	11	will	will	MD
12350	6992	12	be	be	VB
12350	6992	13	an	an	DT
12350	6992	14	improvement	improvement	NN
12350	6992	15	.	.	.
12350	6993	1	Boil	boil	VB
12350	6993	2	enough	enough	JJ
12350	6993	3	pickling	pickling	NN
12350	6993	4	vinegar	vinegar	NN
12350	6993	5	to	to	TO
12350	6993	6	cover	cover	VB
12350	6993	7	well	well	RB
12350	6993	8	.	.	.
12350	6994	1	Add	add	VB
12350	6994	2	a	a	DT
12350	6994	3	cup	cup	NN
12350	6994	4	of	of	IN
12350	6994	5	sugar	sugar	NN
12350	6994	6	to	to	IN
12350	6994	7	a	a	DT
12350	6994	8	gallon	gallon	NN
12350	6994	9	of	of	IN
12350	6994	10	vinegar	vinegar	NN
12350	6994	11	,	,	,
12350	6994	12	boil	boil	VB
12350	6994	13	and	and	CC
12350	6994	14	pour	pour	VB
12350	6994	15	over	over	IN
12350	6994	16	hot	hot	JJ
12350	6994	17	.	.	.
12350	6995	1	Boil	Boil	NNP
12350	6995	2	again	again	RB
12350	6995	3	in	in	IN
12350	6995	4	three	three	CD
12350	6995	5	days	day	NNS
12350	6995	6	and	and	CC
12350	6995	7	pour	pour	VB
12350	6995	8	over	over	IN
12350	6995	9	the	the	DT
12350	6995	10	pickles	pickle	NNS
12350	6995	11	after	after	IN
12350	6995	12	it	-PRON-	PRP
12350	6995	13	gets	get	VBZ
12350	6995	14	cold	cold	JJ
12350	6995	15	,	,	,
12350	6995	16	and	and	CC
12350	6995	17	in	in	IN
12350	6995	18	two	two	CD
12350	6995	19	days	day	NNS
12350	6995	20	pour	pour	VBP
12350	6995	21	off	off	IN
12350	6995	22	the	the	DT
12350	6995	23	vinegar	vinegar	NN
12350	6995	24	and	and	CC
12350	6995	25	boil	boil	VB
12350	6995	26	again	again	RB
12350	6995	27	and	and	CC
12350	6995	28	pour	pour	VB
12350	6995	29	over	over	IN
12350	6995	30	the	the	DT
12350	6995	31	pickles	pickle	NNS
12350	6995	32	hot	hot	JJ
12350	6995	33	.	.	.
12350	6996	1	Boil	Boil	NNP
12350	6996	2	three	three	CD
12350	6996	3	times	time	NNS
12350	6996	4	altogether	altogether	RB
12350	6996	5	.	.	.
12350	6997	1	MUSTARD	mustard	NN
12350	6997	2	PICKLES	pickle	NNS
12350	6997	3	Choose	choose	VBP
12350	6997	4	small	small	JJ
12350	6997	5	cucumbers	cucumber	NNS
12350	6997	6	or	or	CC
12350	6997	7	gherkins	gherkin	NNS
12350	6997	8	for	for	IN
12350	6997	9	this	this	DT
12350	6997	10	purpose	purpose	NN
12350	6997	11	.	.	.
12350	6998	1	Reject	reject	VB
12350	6998	2	all	all	DT
12350	6998	3	that	that	WDT
12350	6998	4	are	be	VBP
12350	6998	5	specked	speck	VBN
12350	6998	6	or	or	CC
12350	6998	7	misshapen	misshapen	JJ
12350	6998	8	.	.	.
12350	6999	1	Wash	wash	VB
12350	6999	2	them	-PRON-	PRP
12350	6999	3	thoroughly	thoroughly	RB
12350	6999	4	;	;	:
12350	6999	5	drain	drain	VB
12350	6999	6	off	off	RP
12350	6999	7	all	all	PDT
12350	6999	8	the	the	DT
12350	6999	9	water	water	NN
12350	6999	10	,	,	,
12350	6999	11	and	and	CC
12350	6999	12	allow	allow	VB
12350	6999	13	them	-PRON-	PRP
12350	6999	14	to	to	TO
12350	6999	15	lay	lay	VB
12350	6999	16	in	in	IN
12350	6999	17	a	a	DT
12350	6999	18	tub	tub	NN
12350	6999	19	overnight	overnight	NN
12350	6999	20	,	,	,
12350	6999	21	thickly	thickly	RB
12350	6999	22	salted	salt	VBN
12350	6999	23	.	.	.
12350	7000	1	In	in	IN
12350	7000	2	the	the	DT
12350	7000	3	morning	morning	NN
12350	7000	4	;	;	:
12350	7000	5	wipe	wipe	VB
12350	7000	6	the	the	DT
12350	7000	7	pickles	pickle	NNS
12350	7000	8	carefully	carefully	RB
12350	7000	9	.	.	.
12350	7001	1	Lay	lay	VB
12350	7001	2	them	-PRON-	PRP
12350	7001	3	in	in	IN
12350	7001	4	a	a	DT
12350	7001	5	stone	stone	NN
12350	7001	6	jar	jar	NN
12350	7001	7	or	or	CC
12350	7001	8	a	a	DT
12350	7001	9	wooden	wooden	JJ
12350	7001	10	bucket	bucket	NN
12350	7001	11	,	,	,
12350	7001	12	in	in	IN
12350	7001	13	this	this	DT
12350	7001	14	way	way	NN
12350	7001	15	:	:	:
12350	7001	16	Put	put	VB
12350	7001	17	in	in	RP
12350	7001	18	a	a	DT
12350	7001	19	layer	layer	NN
12350	7001	20	of	of	IN
12350	7001	21	pickles	pickle	NNS
12350	7001	22	.	.	.
12350	7002	1	Cut	cut	VB
12350	7002	2	up	up	RP
12350	7002	3	a	a	DT
12350	7002	4	few	few	JJ
12350	7002	5	green	green	JJ
12350	7002	6	or	or	CC
12350	7002	7	red	red	JJ
12350	7002	8	peppers	pepper	NNS
12350	7002	9	;	;	:
12350	7002	10	put	put	VB
12350	7002	11	a	a	DT
12350	7002	12	few	few	JJ
12350	7002	13	pieces	piece	NNS
12350	7002	14	in	in	IN
12350	7002	15	each	each	DT
12350	7002	16	layer	layer	NN
12350	7002	17	,	,	,
12350	7002	18	also	also	RB
12350	7002	19	a	a	DT
12350	7002	20	few	few	JJ
12350	7002	21	cloves	clove	NNS
12350	7002	22	(	(	-LRB-
12350	7002	23	remove	remove	VB
12350	7002	24	the	the	DT
12350	7002	25	soft	soft	JJ
12350	7002	26	heads	head	NNS
12350	7002	27	)	)	-RRB-
12350	7002	28	and	and	CC
12350	7002	29	a	a	DT
12350	7002	30	tablespoon	tablespoon	NN
12350	7002	31	of	of	IN
12350	7002	32	mustard	mustard	NN
12350	7002	33	seed	seed	NN
12350	7002	34	,	,	,
12350	7002	35	and	and	CC
12350	7002	36	one	one	CD
12350	7002	37	bay	bay	NN
12350	7002	38	leaf	leaf	NN
12350	7002	39	,	,	,
12350	7002	40	no	no	RB
12350	7002	41	more	more	JJR
12350	7002	42	.	.	.
12350	7003	1	Then	then	RB
12350	7003	2	proceed	proceed	VB
12350	7003	3	in	in	IN
12350	7003	4	this	this	DT
12350	7003	5	way	way	NN
12350	7003	6	until	until	IN
12350	7003	7	the	the	DT
12350	7003	8	pickles	pickle	NNS
12350	7003	9	are	be	VBP
12350	7003	10	used	use	VBN
12350	7003	11	.	.	.
12350	7004	1	Then	then	RB
12350	7004	2	take	take	VB
12350	7004	3	half	half	PDT
12350	7004	4	a	a	DT
12350	7004	5	pound	pound	NN
12350	7004	6	of	of	IN
12350	7004	7	the	the	DT
12350	7004	8	very	very	RB
12350	7004	9	best	good	JJS
12350	7004	10	ground	ground	NN
12350	7004	11	mustard	mustard	NN
12350	7004	12	,	,	,
12350	7004	13	tie	tie	VB
12350	7004	14	it	-PRON-	PRP
12350	7004	15	in	in	IN
12350	7004	16	a	a	DT
12350	7004	17	cloth	cloth	NN
12350	7004	18	loosely	loosely	RB
12350	7004	19	(	(	-LRB-
12350	7004	20	use	use	VB
12350	7004	21	double	double	JJ
12350	7004	22	cheese	cheese	NN
12350	7004	23	-	-	HYPH
12350	7004	24	cloth	cloth	NN
12350	7004	25	for	for	IN
12350	7004	26	the	the	DT
12350	7004	27	purpose	purpose	NN
12350	7004	28	)	)	-RRB-
12350	7004	29	,	,	,
12350	7004	30	and	and	CC
12350	7004	31	lay	lie	VBD
12350	7004	32	this	this	DT
12350	7004	33	mustard	mustard	NN
12350	7004	34	-	-	HYPH
12350	7004	35	bag	bag	NN
12350	7004	36	on	on	IN
12350	7004	37	top	top	NN
12350	7004	38	of	of	IN
12350	7004	39	the	the	DT
12350	7004	40	pickles	pickle	NNS
12350	7004	41	.	.	.
12350	7005	1	Boil	boil	VB
12350	7005	2	enough	enough	JJ
12350	7005	3	white	white	JJ
12350	7005	4	wine	wine	NN
12350	7005	5	vinegar	vinegar	NN
12350	7005	6	in	in	IN
12350	7005	7	a	a	DT
12350	7005	8	bell	bell	NNP
12350	7005	9	metal	metal	NN
12350	7005	10	kettle	kettle	NN
12350	7005	11	to	to	TO
12350	7005	12	just	just	RB
12350	7005	13	cover	cover	VB
12350	7005	14	them	-PRON-	PRP
12350	7005	15	;	;	:
12350	7005	16	add	add	VB
12350	7005	17	a	a	DT
12350	7005	18	cup	cup	NN
12350	7005	19	of	of	IN
12350	7005	20	sugar	sugar	NN
12350	7005	21	for	for	IN
12350	7005	22	every	every	DT
12350	7005	23	gallon	gallon	NN
12350	7005	24	of	of	IN
12350	7005	25	vinegar	vinegar	NN
12350	7005	26	,	,	,
12350	7005	27	this	this	DT
12350	7005	28	does	do	VBZ
12350	7005	29	not	not	RB
12350	7005	30	sweeten	sweeten	VB
12350	7005	31	them	-PRON-	PRP
12350	7005	32	,	,	,
12350	7005	33	but	but	CC
12350	7005	34	tends	tend	VBZ
12350	7005	35	to	to	TO
12350	7005	36	preserve	preserve	VB
12350	7005	37	them	-PRON-	PRP
12350	7005	38	and	and	CC
12350	7005	39	cut	cut	VBD
12350	7005	40	the	the	DT
12350	7005	41	sharpness	sharpness	NN
12350	7005	42	of	of	IN
12350	7005	43	the	the	DT
12350	7005	44	vinegar	vinegar	NN
12350	7005	45	.	.	.
12350	7006	1	If	if	IN
12350	7006	2	the	the	DT
12350	7006	3	vinegar	vinegar	NN
12350	7006	4	is	be	VBZ
12350	7006	5	very	very	RB
12350	7006	6	strong	strong	JJ
12350	7006	7	,	,	,
12350	7006	8	add	add	VB
12350	7006	9	a	a	DT
12350	7006	10	cup	cup	NN
12350	7006	11	of	of	IN
12350	7006	12	water	water	NN
12350	7006	13	to	to	IN
12350	7006	14	it	-PRON-	PRP
12350	7006	15	while	while	IN
12350	7006	16	boiling	boil	VBG
12350	7006	17	;	;	:
12350	7006	18	it	-PRON-	PRP
12350	7006	19	should	should	MD
12350	7006	20	not	not	RB
12350	7006	21	"	"	``
12350	7006	22	draw	draw	VB
12350	7006	23	"	"	''
12350	7006	24	the	the	DT
12350	7006	25	mouth	mouth	NN
12350	7006	26	,	,	,
12350	7006	27	but	but	CC
12350	7006	28	be	be	VB
12350	7006	29	rather	rather	RB
12350	7006	30	mild	mild	JJ
12350	7006	31	.	.	.
12350	7007	1	See	see	VB
12350	7007	2	that	that	IN
12350	7007	3	the	the	DT
12350	7007	4	pickles	pickle	NNS
12350	7007	5	are	be	VBP
12350	7007	6	well	well	RB
12350	7007	7	covered	cover	VBN
12350	7007	8	with	with	IN
12350	7007	9	the	the	DT
12350	7007	10	vinegar	vinegar	NN
12350	7007	11	,	,	,
12350	7007	12	and	and	CC
12350	7007	13	pour	pour	VB
12350	7007	14	the	the	DT
12350	7007	15	vinegar	vinegar	NN
12350	7007	16	hot	hot	JJ
12350	7007	17	over	over	IN
12350	7007	18	the	the	DT
12350	7007	19	pickles	pickle	NNS
12350	7007	20	and	and	CC
12350	7007	21	mustard	mustard	NN
12350	7007	22	.	.	.
12350	7008	1	If	if	IN
12350	7008	2	the	the	DT
12350	7008	3	vinegar	vinegar	NN
12350	7008	4	does	do	VBZ
12350	7008	5	not	not	RB
12350	7008	6	completely	completely	RB
12350	7008	7	cover	cover	VB
12350	7008	8	the	the	DT
12350	7008	9	pickles	pickle	NNS
12350	7008	10	,	,	,
12350	7008	11	boil	boil	VBP
12350	7008	12	more	more	JJR
12350	7008	13	and	and	CC
12350	7008	14	add	add	VB
12350	7008	15	.	.	.
12350	7009	1	Lay	lay	VB
12350	7009	2	a	a	DT
12350	7009	3	plate	plate	NN
12350	7009	4	on	on	IN
12350	7009	5	top	top	NN
12350	7009	6	of	of	IN
12350	7009	7	all	all	DT
12350	7009	8	to	to	TO
12350	7009	9	keep	keep	VB
12350	7009	10	the	the	DT
12350	7009	11	pickles	pickle	NNS
12350	7009	12	under	under	IN
12350	7009	13	the	the	DT
12350	7009	14	vinegar	vinegar	NN
12350	7009	15	,	,	,
12350	7009	16	and	and	CC
12350	7009	17	when	when	WRB
12350	7009	18	cold	cold	JJ
12350	7009	19	tie	tie	VBP
12350	7009	20	up	up	RP
12350	7009	21	.	.	.
12350	7010	1	Look	look	VB
12350	7010	2	them	-PRON-	PRP
12350	7010	3	over	over	RP
12350	7010	4	in	in	IN
12350	7010	5	a	a	DT
12350	7010	6	few	few	JJ
12350	7010	7	weeks	week	NNS
12350	7010	8	,	,	,
12350	7010	9	if	if	IN
12350	7010	10	you	-PRON-	PRP
12350	7010	11	find	find	VBP
12350	7010	12	any	any	DT
12350	7010	13	soft	soft	JJ
12350	7010	14	ones	one	NNS
12350	7010	15	among	among	IN
12350	7010	16	them	-PRON-	PRP
12350	7010	17	,	,	,
12350	7010	18	boil	boil	VB
12350	7010	19	the	the	DT
12350	7010	20	vinegar	vinegar	NN
12350	7010	21	over	over	RB
12350	7010	22	again	again	RB
12350	7010	23	,	,	,
12350	7010	24	and	and	CC
12350	7010	25	pour	pour	VB
12350	7010	26	it	-PRON-	PRP
12350	7010	27	over	over	IN
12350	7010	28	them	-PRON-	PRP
12350	7010	29	hot	hot	JJ
12350	7010	30	.	.	.
12350	7011	1	SALT	SALT	NNS
12350	7011	2	PICKLES	pickle	NNS
12350	7011	3	(	(	-LRB-
12350	7011	4	For	for	IN
12350	7011	5	immediate	immediate	JJ
12350	7011	6	use	use	NN
12350	7011	7	.	.	.
12350	7011	8	)	)	-RRB-
12350	7012	1	Take	take	VB
12350	7012	2	nice	nice	JJ
12350	7012	3	,	,	,
12350	7012	4	large	large	JJ
12350	7012	5	cucumbers	cucumber	NNS
12350	7012	6	,	,	,
12350	7012	7	wash	wash	NN
12350	7012	8	and	and	CC
12350	7012	9	wipe	wipe	VB
12350	7012	10	them	-PRON-	PRP
12350	7012	11	;	;	:
12350	7012	12	lay	lay	VB
12350	7012	13	them	-PRON-	PRP
12350	7012	14	in	in	IN
12350	7012	15	a	a	DT
12350	7012	16	jar	jar	NN
12350	7012	17	or	or	CC
12350	7012	18	wooden	wooden	JJ
12350	7012	19	pail	pail	NN
12350	7012	20	,	,	,
12350	7012	21	sprinkle	sprinkle	VBP
12350	7012	22	coarse	coarse	JJ
12350	7012	23	salt	salt	NN
12350	7012	24	over	over	IN
12350	7012	25	each	each	DT
12350	7012	26	layer	layer	NN
12350	7012	27	,	,	,
12350	7012	28	and	and	CC
12350	7012	29	add	add	VB
12350	7012	30	dill	dill	NN
12350	7012	31	,	,	,
12350	7012	32	whole	whole	JJ
12350	7012	33	peppers	pepper	NNS
12350	7012	34	and	and	CC
12350	7012	35	grape	grape	NN
12350	7012	36	leaves	leave	NNS
12350	7012	37	,	,	,
12350	7012	38	if	if	IN
12350	7012	39	you	-PRON-	PRP
12350	7012	40	have	have	VBP
12350	7012	41	them	-PRON-	PRP
12350	7012	42	,	,	,
12350	7012	43	also	also	RB
12350	7012	44	a	a	DT
12350	7012	45	very	very	RB
12350	7012	46	few	few	JJ
12350	7012	47	bay	bay	NN
12350	7012	48	leaves	leave	NNS
12350	7012	49	.	.	.
12350	7013	1	Cover	cover	VB
12350	7013	2	with	with	IN
12350	7013	3	water	water	NN
12350	7013	4	up	up	IN
12350	7013	5	to	to	IN
12350	7013	6	the	the	DT
12350	7013	7	brim	brim	NN
12350	7013	8	and	and	CC
12350	7013	9	lay	lie	VBD
12350	7013	10	a	a	DT
12350	7013	11	piece	piece	NN
12350	7013	12	of	of	IN
12350	7013	13	rye	rye	NN
12350	7013	14	bread	bread	NN
12350	7013	15	in	in	IN
12350	7013	16	the	the	DT
12350	7013	17	jar	jar	NN
12350	7013	18	;	;	:
12350	7013	19	it	-PRON-	PRP
12350	7013	20	will	will	MD
12350	7013	21	help	help	VB
12350	7013	22	to	to	TO
12350	7013	23	quicken	quicken	VB
12350	7013	24	the	the	DT
12350	7013	25	process	process	NN
12350	7013	26	of	of	IN
12350	7013	27	souring	souring	NN
12350	7013	28	.	.	.
12350	7014	1	Cover	cover	VB
12350	7014	2	with	with	IN
12350	7014	3	a	a	DT
12350	7014	4	plate	plate	NN
12350	7014	5	and	and	CC
12350	7014	6	put	put	VB
12350	7014	7	a	a	DT
12350	7014	8	clean	clean	JJ
12350	7014	9	,	,	,
12350	7014	10	heavy	heavy	JJ
12350	7014	11	stone	stone	NN
12350	7014	12	on	on	IN
12350	7014	13	top	top	NN
12350	7014	14	of	of	IN
12350	7014	15	the	the	DT
12350	7014	16	plate	plate	NN
12350	7014	17	,	,	,
12350	7014	18	in	in	IN
12350	7014	19	order	order	NN
12350	7014	20	to	to	TO
12350	7014	21	keep	keep	VB
12350	7014	22	them	-PRON-	PRP
12350	7014	23	well	well	RB
12350	7014	24	covered	cover	VBN
12350	7014	25	with	with	IN
12350	7014	26	the	the	DT
12350	7014	27	brine	brine	NN
12350	7014	28	.	.	.
12350	7015	1	Set	Set	VBD
12350	7015	2	them	-PRON-	PRP
12350	7015	3	in	in	IN
12350	7015	4	a	a	DT
12350	7015	5	warm	warm	JJ
12350	7015	6	place	place	NN
12350	7015	7	,	,	,
12350	7015	8	say	say	VBP
12350	7015	9	back	back	RB
12350	7015	10	of	of	IN
12350	7015	11	the	the	DT
12350	7015	12	kitchen	kitchen	NN
12350	7015	13	stove	stove	NN
12350	7015	14	,	,	,
12350	7015	15	for	for	IN
12350	7015	16	the	the	DT
12350	7015	17	first	first	JJ
12350	7015	18	three	three	CD
12350	7015	19	days	day	NNS
12350	7015	20	.	.	.
12350	7016	1	They	-PRON-	PRP
12350	7016	2	will	will	MD
12350	7016	3	be	be	VB
12350	7016	4	ready	ready	JJ
12350	7016	5	to	to	TO
12350	7016	6	use	use	VB
12350	7016	7	in	in	IN
12350	7016	8	a	a	DT
12350	7016	9	week	week	NN
12350	7016	10	.	.	.
12350	7017	1	SALZGURKEN	SALZGURKEN	NNP
12350	7017	2	Take	take	VBP
12350	7017	3	half	half	RB
12350	7017	4	-	-	HYPH
12350	7017	5	grown	grown	JJ
12350	7017	6	cucumbers	cucumber	NNS
12350	7017	7	;	;	,
12350	7017	8	lay	lay	VB
12350	7017	9	them	-PRON-	PRP
12350	7017	10	in	in	IN
12350	7017	11	water	water	NN
12350	7017	12	overnight	overnight	RB
12350	7017	13	,	,	,
12350	7017	14	then	then	RB
12350	7017	15	wipe	wipe	VB
12350	7017	16	each	each	DT
12350	7017	17	one	one	NN
12350	7017	18	dry	dry	VB
12350	7017	19	and	and	CC
12350	7017	20	reject	reject	VB
12350	7017	21	all	all	DT
12350	7017	22	that	that	WDT
12350	7017	23	are	be	VBP
12350	7017	24	soft	soft	JJ
12350	7017	25	at	at	IN
12350	7017	26	the	the	DT
12350	7017	27	ends	end	NNS
12350	7017	28	.	.	.
12350	7018	1	Lay	lay	VB
12350	7018	2	a	a	DT
12350	7018	3	layer	layer	NN
12350	7018	4	of	of	IN
12350	7018	5	cucumbers	cucumber	NNS
12350	7018	6	in	in	IN
12350	7018	7	a	a	DT
12350	7018	8	new	new	JJ
12350	7018	9	barrel	barrel	NN
12350	7018	10	or	or	CC
12350	7018	11	wine	wine	NN
12350	7018	12	keg	keg	NNP
12350	7018	13	(	(	-LRB-
12350	7018	14	a	a	DT
12350	7018	15	small	small	JJ
12350	7018	16	vinegar	vinegar	NN
12350	7018	17	barrel	barrel	NN
12350	7018	18	is	be	VBZ
12350	7018	19	best	good	JJS
12350	7018	20	)	)	-RRB-
12350	7018	21	,	,	,
12350	7018	22	then	then	RB
12350	7018	23	a	a	DT
12350	7018	24	layer	layer	NN
12350	7018	25	of	of	IN
12350	7018	26	the	the	DT
12350	7018	27	following	follow	VBG
12350	7018	28	spices	spice	NNS
12350	7018	29	:	:	:
12350	7018	30	Fennel	Fennel	NNP
12350	7018	31	,	,	,
12350	7018	32	dill	dill	NN
12350	7018	33	,	,	,
12350	7018	34	bay	bay	NNP
12350	7018	35	leaves	leaves	NNP
12350	7018	36	,	,	,
12350	7018	37	a	a	DT
12350	7018	38	few	few	JJ
12350	7018	39	whole	whole	JJ
12350	7018	40	peppers	pepper	NNS
12350	7018	41	;	;	:
12350	7018	42	then	then	RB
12350	7018	43	cover	cover	VB
12350	7018	44	with	with	IN
12350	7018	45	grape	grape	NN
12350	7018	46	and	and	CC
12350	7018	47	cherry	cherry	NN
12350	7018	48	leaves	leave	NNS
12350	7018	49	,	,	,
12350	7018	50	and	and	CC
12350	7018	51	begin	begin	VB
12350	7018	52	again	again	RB
12350	7018	53	with	with	IN
12350	7018	54	a	a	DT
12350	7018	55	layer	layer	NN
12350	7018	56	of	of	IN
12350	7018	57	cucumbers	cucumber	NNS
12350	7018	58	and	and	CC
12350	7018	59	fill	fill	VB
12350	7018	60	in	in	RP
12350	7018	61	alternate	alternate	JJ
12350	7018	62	layers	layer	NNS
12350	7018	63	until	until	IN
12350	7018	64	all	all	DT
12350	7018	65	are	be	VBP
12350	7018	66	used	use	VBN
12350	7018	67	.	.	.
12350	7019	1	Then	then	RB
12350	7019	2	boil	boil	VB
12350	7019	3	enough	enough	JJ
12350	7019	4	salt	salt	NN
12350	7019	5	and	and	CC
12350	7019	6	water	water	NN
12350	7019	7	to	to	TO
12350	7019	8	just	just	RB
12350	7019	9	cover	cover	VB
12350	7019	10	them	-PRON-	PRP
12350	7019	11	,	,	,
12350	7019	12	test	test	VB
12350	7019	13	the	the	DT
12350	7019	14	strength	strength	NN
12350	7019	15	of	of	IN
12350	7019	16	the	the	DT
12350	7019	17	water	water	NN
12350	7019	18	by	by	IN
12350	7019	19	laying	lay	VBG
12350	7019	20	an	an	DT
12350	7019	21	egg	egg	NN
12350	7019	22	in	in	IN
12350	7019	23	it	-PRON-	PRP
12350	7019	24	,	,	,
12350	7019	25	if	if	IN
12350	7019	26	it	-PRON-	PRP
12350	7019	27	rises	rise	VBZ
12350	7019	28	the	the	DT
12350	7019	29	water	water	NN
12350	7019	30	has	have	VBZ
12350	7019	31	enough	enough	JJ
12350	7019	32	salt	salt	NN
12350	7019	33	in	in	IN
12350	7019	34	it	-PRON-	PRP
12350	7019	35	,	,	,
12350	7019	36	if	if	IN
12350	7019	37	not	not	RB
12350	7019	38	,	,	,
12350	7019	39	add	add	VB
12350	7019	40	more	more	JJR
12350	7019	41	salt	salt	NN
12350	7019	42	.	.	.
12350	7020	1	Pour	pour	VB
12350	7020	2	this	this	DT
12350	7020	3	over	over	IN
12350	7020	4	the	the	DT
12350	7020	5	cucumbers	cucumber	NNS
12350	7020	6	when	when	WRB
12350	7020	7	cold	cold	JJ
12350	7020	8	.	.	.
12350	7021	1	Get	get	VB
12350	7021	2	a	a	DT
12350	7021	3	cooper	cooper	NN
12350	7021	4	to	to	TO
12350	7021	5	tighten	tighten	VB
12350	7021	6	up	up	RP
12350	7021	7	the	the	DT
12350	7021	8	barrel	barrel	NN
12350	7021	9	,	,	,
12350	7021	10	and	and	CC
12350	7021	11	roll	roll	VB
12350	7021	12	it	-PRON-	PRP
12350	7021	13	in	in	IN
12350	7021	14	the	the	DT
12350	7021	15	sun	sun	NN
12350	7021	16	and	and	CC
12350	7021	17	allow	allow	VB
12350	7021	18	it	-PRON-	PRP
12350	7021	19	to	to	TO
12350	7021	20	stay	stay	VB
12350	7021	21	there	there	RB
12350	7021	22	for	for	IN
12350	7021	23	two	two	CD
12350	7021	24	weeks	week	NNS
12350	7021	25	,	,	,
12350	7021	26	turning	turn	VBG
12350	7021	27	over	over	RP
12350	7021	28	the	the	DT
12350	7021	29	barrel	barrel	NN
12350	7021	30	once	once	IN
12350	7021	31	each	each	DT
12350	7021	32	day	day	NN
12350	7021	33	.	.	.
12350	7022	1	DELICIOUS	DELICIOUS	NNP
12350	7022	2	MUSTARD	mustard	NN
12350	7022	3	PICKLES	pickle	NNS
12350	7022	4	(	(	-LRB-
12350	7022	5	SENFGURKEN	SENFGURKEN	NNP
12350	7022	6	)	)	-RRB-
12350	7022	7	Take	take	VB
12350	7022	8	about	about	RB
12350	7022	9	two	two	CD
12350	7022	10	dozen	dozen	NN
12350	7022	11	large	large	JJ
12350	7022	12	,	,	,
12350	7022	13	yellow	yellow	JJ
12350	7022	14	pickles	pickle	NNS
12350	7022	15	,	,	,
12350	7022	16	pare	pare	VBP
12350	7022	17	them	-PRON-	PRP
12350	7022	18	with	with	IN
12350	7022	19	a	a	DT
12350	7022	20	silver	silver	NN
12350	7022	21	knife	knife	NN
12350	7022	22	(	(	-LRB-
12350	7022	23	to	to	TO
12350	7022	24	prevent	prevent	VB
12350	7022	25	them	-PRON-	PRP
12350	7022	26	from	from	IN
12350	7022	27	turning	turn	VBG
12350	7022	28	dark	dark	NN
12350	7022	29	)	)	-RRB-
12350	7022	30	,	,	,
12350	7022	31	and	and	CC
12350	7022	32	cut	cut	VBD
12350	7022	33	lengthwise	lengthwise	RB
12350	7022	34	.	.	.
12350	7023	1	Now	now	RB
12350	7023	2	take	take	VB
12350	7023	3	a	a	DT
12350	7023	4	silver	silver	JJ
12350	7023	5	spoon	spoon	NN
12350	7023	6	and	and	CC
12350	7023	7	remove	remove	VB
12350	7023	8	all	all	PDT
12350	7023	9	the	the	DT
12350	7023	10	seeds	seed	NNS
12350	7023	11	and	and	CC
12350	7023	12	soft	soft	JJ
12350	7023	13	inner	inner	JJ
12350	7023	14	pulp	pulp	NN
12350	7023	15	.	.	.
12350	7024	1	Cut	cut	VB
12350	7024	2	into	into	IN
12350	7024	3	strips	strip	NNS
12350	7024	4	about	about	RB
12350	7024	5	as	as	RB
12350	7024	6	long	long	RB
12350	7024	7	as	as	IN
12350	7024	8	your	-PRON-	PRP$
12350	7024	9	finger	finger	NN
12350	7024	10	;	;	:
12350	7024	11	sprinkle	sprinkle	VB
12350	7024	12	salt	salt	NN
12350	7024	13	over	over	IN
12350	7024	14	them	-PRON-	PRP
12350	7024	15	,	,	,
12350	7024	16	and	and	CC
12350	7024	17	so	so	RB
12350	7024	18	on	on	RB
12350	7024	19	,	,	,
12350	7024	20	until	until	IN
12350	7024	21	they	-PRON-	PRP
12350	7024	22	are	be	VBP
12350	7024	23	all	all	DT
12350	7024	24	cut	cut	VBN
12350	7024	25	up	up	RP
12350	7024	26	,	,	,
12350	7024	27	then	then	RB
12350	7024	28	put	put	VB
12350	7024	29	in	in	RP
12350	7024	30	a	a	DT
12350	7024	31	wooden	wooden	JJ
12350	7024	32	pail	pail	NN
12350	7024	33	or	or	CC
12350	7024	34	large	large	JJ
12350	7024	35	china	china	NNP
12350	7024	36	bowl	bowl	NN
12350	7024	37	overnight	overnight	RB
12350	7024	38	.	.	.
12350	7025	1	At	at	IN
12350	7025	2	the	the	DT
12350	7025	3	same	same	JJ
12350	7025	4	time	time	NN
12350	7025	5	take	take	VB
12350	7025	6	about	about	RB
12350	7025	7	two	two	CD
12350	7025	8	quarts	quart	NNS
12350	7025	9	of	of	IN
12350	7025	10	small	small	JJ
12350	7025	11	pickling	pickling	NN
12350	7025	12	onions	onion	NNS
12350	7025	13	,	,	,
12350	7025	14	scald	scald	VB
12350	7025	15	them	-PRON-	PRP
12350	7025	16	with	with	IN
12350	7025	17	boiling	boil	VBG
12350	7025	18	water	water	NN
12350	7025	19	,	,	,
12350	7025	20	remove	remove	VB
12350	7025	21	the	the	DT
12350	7025	22	skins	skin	NNS
12350	7025	23	,	,	,
12350	7025	24	also	also	RB
12350	7025	25	with	with	IN
12350	7025	26	a	a	DT
12350	7025	27	silver	silver	NN
12350	7025	28	knife	knife	NN
12350	7025	29	,	,	,
12350	7025	30	and	and	CC
12350	7025	31	salt	salt	VB
12350	7025	32	the	the	DT
12350	7025	33	same	same	JJ
12350	7025	34	as	as	IN
12350	7025	35	you	-PRON-	PRP
12350	7025	36	did	do	VBD
12350	7025	37	the	the	DT
12350	7025	38	pickles	pickle	NNS
12350	7025	39	.	.	.
12350	7026	1	In	in	IN
12350	7026	2	the	the	DT
12350	7026	3	morning	morning	NN
12350	7026	4	take	take	VB
12350	7026	5	a	a	DT
12350	7026	6	clean	clean	JJ
12350	7026	7	dish	dish	NN
12350	7026	8	towel	towel	NN
12350	7026	9	and	and	CC
12350	7026	10	dry	dry	VB
12350	7026	11	each	each	DT
12350	7026	12	piece	piece	NN
12350	7026	13	and	and	CC
12350	7026	14	lay	lie	VBD
12350	7026	15	them	-PRON-	PRP
12350	7026	16	in	in	IN
12350	7026	17	a	a	DT
12350	7026	18	stone	stone	NN
12350	7026	19	jar	jar	NN
12350	7026	20	in	in	IN
12350	7026	21	the	the	DT
12350	7026	22	following	following	JJ
12350	7026	23	manner	manner	NN
12350	7026	24	:	:	:
12350	7026	25	First	first	RB
12350	7026	26	a	a	DT
12350	7026	27	layer	layer	NN
12350	7026	28	of	of	IN
12350	7026	29	pickles	pickle	NNS
12350	7026	30	then	then	RB
12350	7026	31	a	a	DT
12350	7026	32	layer	layer	NN
12350	7026	33	of	of	IN
12350	7026	34	onions	onion	NNS
12350	7026	35	,	,	,
12350	7026	36	and	and	CC
12350	7026	37	then	then	RB
12350	7026	38	some	some	DT
12350	7026	39	horseradish	horseradish	NNP
12350	7026	40	,	,	,
12350	7026	41	sliced	slice	VBN
12350	7026	42	,	,	,
12350	7026	43	between	between	IN
12350	7026	44	the	the	DT
12350	7026	45	layers	layer	NNS
12350	7026	46	;	;	:
12350	7026	47	a	a	DT
12350	7026	48	few	few	JJ
12350	7026	49	whole	whole	JJ
12350	7026	50	peppers	pepper	NNS
12350	7026	51	,	,	,
12350	7026	52	a	a	DT
12350	7026	53	very	very	RB
12350	7026	54	few	few	JJ
12350	7026	55	bay	bay	NN
12350	7026	56	leaves	leave	NNS
12350	7026	57	,	,	,
12350	7026	58	and	and	CC
12350	7026	59	sprinkle	sprinkle	VB
12350	7026	60	mustard	mustard	NN
12350	7026	61	seed	seed	NN
12350	7026	62	,	,	,
12350	7026	63	allspice	allspice	NN
12350	7026	64	and	and	CC
12350	7026	65	whole	whole	JJ
12350	7026	66	cloves	clove	NNS
12350	7026	67	between	between	IN
12350	7026	68	each	each	DT
12350	7026	69	layer	layer	NN
12350	7026	70	.	.	.
12350	7027	1	Remove	remove	VB
12350	7027	2	the	the	DT
12350	7027	3	soft	soft	JJ
12350	7027	4	little	little	JJ
12350	7027	5	heads	head	NNS
12350	7027	6	of	of	IN
12350	7027	7	the	the	DT
12350	7027	8	cloves	clove	NNS
12350	7027	9	to	to	TO
12350	7027	10	prevent	prevent	VB
12350	7027	11	the	the	DT
12350	7027	12	pickles	pickle	NNS
12350	7027	13	from	from	IN
12350	7027	14	turning	turn	VBG
12350	7027	15	dark	dark	RB
12350	7027	16	;	;	:
12350	7027	17	cover	cover	VB
12350	7027	18	all	all	DT
12350	7027	19	with	with	IN
12350	7027	20	the	the	DT
12350	7027	21	best	good	JJS
12350	7027	22	white	white	JJ
12350	7027	23	wine	wine	NN
12350	7027	24	vinegar	vinegar	NN
12350	7027	25	;	;	:
12350	7027	26	put	put	VB
12350	7027	27	a	a	DT
12350	7027	28	double	double	JJ
12350	7027	29	cheese	cheese	NN
12350	7027	30	-	-	HYPH
12350	7027	31	cloth	cloth	NN
12350	7027	32	filled	fill	VBN
12350	7027	33	with	with	IN
12350	7027	34	mustard	mustard	NN
12350	7027	35	seed	seed	NN
12350	7027	36	on	on	IN
12350	7027	37	top	top	NN
12350	7027	38	.	.	.
12350	7028	1	In	in	IN
12350	7028	2	two	two	CD
12350	7028	3	weeks	week	NNS
12350	7028	4	pour	pour	VBP
12350	7028	5	off	off	IN
12350	7028	6	the	the	DT
12350	7028	7	vinegar	vinegar	NN
12350	7028	8	carefully	carefully	RB
12350	7028	9	and	and	CC
12350	7028	10	boil	boil	VB
12350	7028	11	,	,	,
12350	7028	12	and	and	CC
12350	7028	13	let	let	VB
12350	7028	14	it	-PRON-	PRP
12350	7028	15	get	get	VB
12350	7028	16	perfectly	perfectly	RB
12350	7028	17	cold	cold	JJ
12350	7028	18	before	before	IN
12350	7028	19	pouring	pour	VBG
12350	7028	20	over	over	IN
12350	7028	21	the	the	DT
12350	7028	22	pickles	pickle	NNS
12350	7028	23	again	again	RB
12350	7028	24	.	.	.
12350	7029	1	You	-PRON-	PRP
12350	7029	2	may	may	MD
12350	7029	3	pack	pack	VB
12350	7029	4	them	-PRON-	PRP
12350	7029	5	in	in	IN
12350	7029	6	small	small	JJ
12350	7029	7	glass	glass	NN
12350	7029	8	jars	jar	NNS
12350	7029	9	if	if	IN
12350	7029	10	you	-PRON-	PRP
12350	7029	11	prefer	prefer	VBP
12350	7029	12	.	.	.
12350	7030	1	CHOW	CHOW	NNP
12350	7030	2	-	-	HYPH
12350	7030	3	CHOW	chow	NN
12350	7030	4	Take	take	VBP
12350	7030	5	pickles	pickle	NNS
12350	7030	6	,	,	,
12350	7030	7	cauliflower	cauliflower	NN
12350	7030	8	,	,	,
12350	7030	9	beans	bean	NNS
12350	7030	10	,	,	,
12350	7030	11	little	little	JJ
12350	7030	12	onions	onion	NNS
12350	7030	13	and	and	CC
12350	7030	14	a	a	DT
12350	7030	15	few	few	JJ
12350	7030	16	green	green	JJ
12350	7030	17	and	and	CC
12350	7030	18	red	red	JJ
12350	7030	19	peppers	pepper	NNS
12350	7030	20	.	.	.
12350	7031	1	Cut	cut	VB
12350	7031	2	all	all	DT
12350	7031	3	up	up	RP
12350	7031	4	fine	fine	JJ
12350	7031	5	,	,	,
12350	7031	6	except	except	IN
12350	7031	7	the	the	DT
12350	7031	8	onions	onion	NNS
12350	7031	9	;	;	:
12350	7031	10	salt	salt	NN
12350	7031	11	well	well	UH
12350	7031	12	overnight	overnight	RB
12350	7031	13	,	,	,
12350	7031	14	drain	drain	VB
12350	7031	15	off	off	RP
12350	7031	16	next	next	JJ
12350	7031	17	morning	morning	NN
12350	7031	18	and	and	CC
12350	7031	19	put	put	VBD
12350	7031	20	in	in	RP
12350	7031	21	a	a	DT
12350	7031	22	large	large	JJ
12350	7031	23	jar	jar	NN
12350	7031	24	.	.	.
12350	7032	1	Now	now	RB
12350	7032	2	mix	mix	VB
12350	7032	3	one	one	CD
12350	7032	4	gallon	gallon	NN
12350	7032	5	or	or	CC
12350	7032	6	more	more	JJR
12350	7032	7	of	of	IN
12350	7032	8	best	good	JJS
12350	7032	9	pickling	pickling	NN
12350	7032	10	vinegar	vinegar	NN
12350	7032	11	with	with	IN
12350	7032	12	a	a	DT
12350	7032	13	pound	pound	NN
12350	7032	14	of	of	IN
12350	7032	15	ground	ground	NN
12350	7032	16	mustard	mustard	NN
12350	7032	17	(	(	-LRB-
12350	7032	18	wet	wet	IN
12350	7032	19	the	the	DT
12350	7032	20	mustard	mustard	NN
12350	7032	21	with	with	IN
12350	7032	22	cold	cold	JJ
12350	7032	23	water	water	NN
12350	7032	24	before	before	IN
12350	7032	25	using	use	VBG
12350	7032	26	)	)	-RRB-
12350	7032	27	.	.	.
12350	7033	1	Put	put	VB
12350	7033	2	in	in	RP
12350	7033	3	a	a	DT
12350	7033	4	bag	bag	NN
12350	7033	5	the	the	DT
12350	7033	6	following	follow	VBG
12350	7033	7	spices	spice	NNS
12350	7033	8	:	:	:
12350	7033	9	Cloves	clove	NNS
12350	7033	10	,	,	,
12350	7033	11	whole	whole	JJ
12350	7033	12	peppers	pepper	NNS
12350	7033	13	and	and	CC
12350	7033	14	mustard	mustard	NN
12350	7033	15	seed	seed	NN
12350	7033	16	.	.	.
12350	7034	1	Boil	boil	VB
12350	7034	2	the	the	DT
12350	7034	3	vinegar	vinegar	NN
12350	7034	4	and	and	CC
12350	7034	5	spices	spice	NNS
12350	7034	6	and	and	CC
12350	7034	7	then	then	RB
12350	7034	8	throw	throw	VB
12350	7034	9	over	over	RP
12350	7034	10	pickles	pickle	NNS
12350	7034	11	boiling	boil	VBG
12350	7034	12	.	.	.
12350	7035	1	Add	add	VB
12350	7035	2	a	a	DT
12350	7035	3	tablespoon	tablespoon	NN
12350	7035	4	of	of	IN
12350	7035	5	curry	curry	NN
12350	7035	6	powder	powder	NN
12350	7035	7	,	,	,
12350	7035	8	and	and	CC
12350	7035	9	when	when	WRB
12350	7035	10	cold	cold	JJ
12350	7035	11	tie	tie	NN
12350	7035	12	up	up	RP
12350	7035	13	,	,	,
12350	7035	14	having	have	VBG
12350	7035	15	previously	previously	RB
12350	7035	16	put	put	VB
12350	7035	17	a	a	DT
12350	7035	18	cloth	cloth	NN
12350	7035	19	with	with	IN
12350	7035	20	mustard	mustard	NN
12350	7035	21	seed	seed	NN
12350	7035	22	over	over	IN
12350	7035	23	all	all	DT
12350	7035	24	.	.	.
12350	7036	1	CUCUMBERS	cucumber	NNS
12350	7036	2	IN	in	IN
12350	7036	3	OIL	OIL	NNP
12350	7036	4	One	one	CD
12350	7036	5	hundred	hundred	CD
12350	7036	6	medium	medium	NN
12350	7036	7	-	-	HYPH
12350	7036	8	sized	sized	JJ
12350	7036	9	cucumbers	cucumber	NNS
12350	7036	10	,	,	,
12350	7036	11	sliced	slice	VBD
12350	7036	12	thin	thin	JJ
12350	7036	13	lengthwise	lengthwise	RB
12350	7036	14	,	,	,
12350	7036	15	add	add	VB
12350	7036	16	one	one	CD
12350	7036	17	pint	pint	NN
12350	7036	18	salt	salt	NN
12350	7036	19	,	,	,
12350	7036	20	let	let	VB
12350	7036	21	stand	stand	VB
12350	7036	22	overnight	overnight	RB
12350	7036	23	,	,	,
12350	7036	24	drain	drain	VB
12350	7036	25	thoroughly	thoroughly	RB
12350	7036	26	in	in	IN
12350	7036	27	morning	morning	NN
12350	7036	28	,	,	,
12350	7036	29	add	add	VB
12350	7036	30	two	two	CD
12350	7036	31	pints	pint	NNS
12350	7036	32	of	of	IN
12350	7036	33	sliced	sliced	JJ
12350	7036	34	onions	onion	NNS
12350	7036	35	,	,	,
12350	7036	36	then	then	RB
12350	7036	37	add	add	VB
12350	7036	38	dressing	dressing	NN
12350	7036	39	,	,	,
12350	7036	40	consisting	consist	VBG
12350	7036	41	of	of	IN
12350	7036	42	four	four	CD
12350	7036	43	tablespoons	tablespoon	NNS
12350	7036	44	of	of	IN
12350	7036	45	black	black	JJ
12350	7036	46	mustard	mustard	NN
12350	7036	47	seed	seed	NN
12350	7036	48	,	,	,
12350	7036	49	four	four	CD
12350	7036	50	of	of	IN
12350	7036	51	white	white	JJ
12350	7036	52	mustard	mustard	NN
12350	7036	53	seed	seed	NN
12350	7036	54	,	,	,
12350	7036	55	two	two	CD
12350	7036	56	of	of	IN
12350	7036	57	celery	celery	NN
12350	7036	58	seed	seed	NN
12350	7036	59	,	,	,
12350	7036	60	one	one	CD
12350	7036	61	-	-	HYPH
12350	7036	62	half	half	NN
12350	7036	63	pint	pint	NN
12350	7036	64	of	of	IN
12350	7036	65	best	good	JJS
12350	7036	66	olive	olive	NN
12350	7036	67	oil	oil	NN
12350	7036	68	,	,	,
12350	7036	69	one	one	CD
12350	7036	70	-	-	HYPH
12350	7036	71	half	half	NN
12350	7036	72	pint	pint	NN
12350	7036	73	of	of	IN
12350	7036	74	white	white	JJ
12350	7036	75	vinegar	vinegar	NN
12350	7036	76	.	.	.
12350	7037	1	Put	put	NN
12350	7037	2	cucumbers	cucumber	NNS
12350	7037	3	and	and	CC
12350	7037	4	onions	onion	NNS
12350	7037	5	into	into	IN
12350	7037	6	this	this	DT
12350	7037	7	,	,	,
12350	7037	8	add	add	VB
12350	7037	9	one	one	CD
12350	7037	10	teaspoon	teaspoon	NN
12350	7037	11	of	of	IN
12350	7037	12	powdered	powder	VBN
12350	7037	13	alum	alum	NN
12350	7037	14	,	,	,
12350	7037	15	dissolved	dissolve	VBN
12350	7037	16	in	in	IN
12350	7037	17	a	a	DT
12350	7037	18	little	little	JJ
12350	7037	19	warm	warm	JJ
12350	7037	20	water	water	NN
12350	7037	21	,	,	,
12350	7037	22	add	add	VB
12350	7037	23	enough	enough	JJ
12350	7037	24	vinegar	vinegar	NN
12350	7037	25	to	to	TO
12350	7037	26	cover	cover	VB
12350	7037	27	it	-PRON-	PRP
12350	7037	28	well	well	RB
12350	7037	29	,	,	,
12350	7037	30	let	let	VBD
12350	7037	31	stand	stand	VB
12350	7037	32	three	three	CD
12350	7037	33	weeks	week	NNS
12350	7037	34	before	before	IN
12350	7037	35	using	use	VBG
12350	7037	36	.	.	.
12350	7038	1	SWEET	SWEET	NNP
12350	7038	2	PICKLES	pickle	NNS
12350	7038	3	Soak	Soak	NNP
12350	7038	4	five	five	CD
12350	7038	5	hundred	hundred	CD
12350	7038	6	tiny	tiny	JJ
12350	7038	7	cucumbers	cucumber	NNS
12350	7038	8	in	in	IN
12350	7038	9	salt	salt	NN
12350	7038	10	water	water	NN
12350	7038	11	for	for	IN
12350	7038	12	twenty	twenty	CD
12350	7038	13	-	-	HYPH
12350	7038	14	four	four	CD
12350	7038	15	hours	hour	NNS
12350	7038	16	,	,	,
12350	7038	17	using	use	VBG
12350	7038	18	one	one	CD
12350	7038	19	-	-	HYPH
12350	7038	20	half	half	NN
12350	7038	21	of	of	IN
12350	7038	22	a	a	DT
12350	7038	23	cup	cup	NN
12350	7038	24	of	of	IN
12350	7038	25	salt	salt	NN
12350	7038	26	to	to	IN
12350	7038	27	four	four	CD
12350	7038	28	quarts	quart	NNS
12350	7038	29	of	of	IN
12350	7038	30	water	water	NN
12350	7038	31	.	.	.
12350	7039	1	Drain	drain	NN
12350	7039	2	,	,	,
12350	7039	3	pour	pour	VB
12350	7039	4	hot	hot	JJ
12350	7039	5	water	water	NN
12350	7039	6	over	over	IN
12350	7039	7	them	-PRON-	PRP
12350	7039	8	and	and	CC
12350	7039	9	drain	drain	VBP
12350	7039	10	very	very	RB
12350	7039	11	dry	dry	JJ
12350	7039	12	.	.	.
12350	7040	1	Take	take	VB
12350	7040	2	two	two	CD
12350	7040	3	ounces	ounce	NNS
12350	7040	4	of	of	IN
12350	7040	5	cloves	clove	NNS
12350	7040	6	,	,	,
12350	7040	7	heads	head	NNS
12350	7040	8	removed	remove	VBN
12350	7040	9	,	,	,
12350	7040	10	four	four	CD
12350	7040	11	sticks	stick	NNS
12350	7040	12	cinnamon	cinnamon	NN
12350	7040	13	;	;	:
12350	7040	14	tie	tie	VB
12350	7040	15	these	these	DT
12350	7040	16	spices	spice	NNS
12350	7040	17	in	in	IN
12350	7040	18	a	a	DT
12350	7040	19	bag	bag	NN
12350	7040	20	and	and	CC
12350	7040	21	heat	heat	NN
12350	7040	22	with	with	IN
12350	7040	23	three	three	CD
12350	7040	24	pounds	pound	NNS
12350	7040	25	of	of	IN
12350	7040	26	brown	brown	JJ
12350	7040	27	sugar	sugar	NN
12350	7040	28	and	and	CC
12350	7040	29	one	one	CD
12350	7040	30	pint	pint	NN
12350	7040	31	of	of	IN
12350	7040	32	cider	cider	NN
12350	7040	33	vinegar	vinegar	NN
12350	7040	34	slowly	slowly	RB
12350	7040	35	,	,	,
12350	7040	36	nearly	nearly	RB
12350	7040	37	to	to	IN
12350	7040	38	the	the	DT
12350	7040	39	boiling	boiling	NN
12350	7040	40	-	-	HYPH
12350	7040	41	point	point	NN
12350	7040	42	,	,	,
12350	7040	43	add	add	VB
12350	7040	44	the	the	DT
12350	7040	45	pickles	pickle	NNS
12350	7040	46	and	and	CC
12350	7040	47	remove	remove	VB
12350	7040	48	from	from	IN
12350	7040	49	the	the	DT
12350	7040	50	stove	stove	NN
12350	7040	51	.	.	.
12350	7041	1	Put	put	VB
12350	7041	2	in	in	IN
12350	7041	3	glass	glass	NN
12350	7041	4	jars	jar	NNS
12350	7041	5	and	and	CC
12350	7041	6	cover	cover	VB
12350	7041	7	with	with	IN
12350	7041	8	vinegar	vinegar	NN
12350	7041	9	.	.	.
12350	7042	1	MIXED	MIXED	NNP
12350	7042	2	PICKLES	pickle	NNS
12350	7042	3	Wash	wash	VBP
12350	7042	4	one	one	CD
12350	7042	5	quart	quart	NN
12350	7042	6	of	of	IN
12350	7042	7	large	large	JJ
12350	7042	8	cucumbers	cucumber	NNS
12350	7042	9	,	,	,
12350	7042	10	cut	cut	VBN
12350	7042	11	in	in	IN
12350	7042	12	cubes	cube	NNS
12350	7042	13	,	,	,
12350	7042	14	one	one	CD
12350	7042	15	quart	quart	NN
12350	7042	16	of	of	IN
12350	7042	17	small	small	JJ
12350	7042	18	cucumbers	cucumber	NNS
12350	7042	19	left	leave	VBD
12350	7042	20	whole	whole	JJ
12350	7042	21	,	,	,
12350	7042	22	one	one	CD
12350	7042	23	quart	quart	JJ
12350	7042	24	small	small	JJ
12350	7042	25	silver	silver	NN
12350	7042	26	-	-	HYPH
12350	7042	27	skinned	skinned	JJ
12350	7042	28	onions	onion	NNS
12350	7042	29	,	,	,
12350	7042	30	one	one	CD
12350	7042	31	quart	quart	JJ
12350	7042	32	small	small	JJ
12350	7042	33	green	green	JJ
12350	7042	34	tomatoes	tomato	NNS
12350	7042	35	chopped	chop	VBD
12350	7042	36	coarse	coarse	RB
12350	7042	37	,	,	,
12350	7042	38	two	two	CD
12350	7042	39	red	red	JJ
12350	7042	40	peppers	pepper	NNS
12350	7042	41	chopped	chop	VBD
12350	7042	42	fine	fine	JJ
12350	7042	43	,	,	,
12350	7042	44	one	one	CD
12350	7042	45	large	large	JJ
12350	7042	46	cauliflower	cauliflower	NN
12350	7042	47	broken	break	VBN
12350	7042	48	in	in	IN
12350	7042	49	small	small	JJ
12350	7042	50	pieces	piece	NNS
12350	7042	51	;	;	:
12350	7042	52	pour	pour	VB
12350	7042	53	over	over	IN
12350	7042	54	them	-PRON-	PRP
12350	7042	55	a	a	DT
12350	7042	56	weak	weak	JJ
12350	7042	57	brine	brine	NN
12350	7042	58	solution	solution	NN
12350	7042	59	made	make	VBN
12350	7042	60	of	of	IN
12350	7042	61	one	one	CD
12350	7042	62	quart	quart	NN
12350	7042	63	of	of	IN
12350	7042	64	water	water	NN
12350	7042	65	and	and	CC
12350	7042	66	a	a	DT
12350	7042	67	cup	cup	NN
12350	7042	68	of	of	IN
12350	7042	69	salt	salt	NN
12350	7042	70	.	.	.
12350	7043	1	Let	let	VB
12350	7043	2	stand	stand	VB
12350	7043	3	twenty	twenty	CD
12350	7043	4	-	-	HYPH
12350	7043	5	four	four	CD
12350	7043	6	hours	hour	NNS
12350	7043	7	;	;	:
12350	7043	8	bring	bring	VB
12350	7043	9	to	to	IN
12350	7043	10	a	a	DT
12350	7043	11	boil	boil	NN
12350	7043	12	in	in	IN
12350	7043	13	same	same	JJ
12350	7043	14	solution	solution	NN
12350	7043	15	,	,	,
12350	7043	16	drain	drain	VB
12350	7043	17	and	and	CC
12350	7043	18	make	make	VB
12350	7043	19	the	the	DT
12350	7043	20	dressing	dressing	NN
12350	7043	21	.	.	.
12350	7044	1	*	*	NFP
12350	7044	2	Mixed	mix	VBD
12350	7044	3	Pickle	Pickle	NNP
12350	7044	4	Dressing	Dressing	NNP
12350	7044	5	.	.	.
12350	7045	1	*	*	NFP
12350	7045	2	--Mix	--Mix	-LRB-
12350	7045	3	six	six	CD
12350	7045	4	tablespoons	tablespoon	NNS
12350	7045	5	of	of	IN
12350	7045	6	mustard	mustard	NN
12350	7045	7	,	,	,
12350	7045	8	one	one	CD
12350	7045	9	tablespoon	tablespoon	NN
12350	7045	10	of	of	IN
12350	7045	11	turmeric	turmeric	NN
12350	7045	12	,	,	,
12350	7045	13	one	one	CD
12350	7045	14	cup	cup	NN
12350	7045	15	of	of	IN
12350	7045	16	flour	flour	NN
12350	7045	17	,	,	,
12350	7045	18	two	two	CD
12350	7045	19	cups	cup	NNS
12350	7045	20	of	of	IN
12350	7045	21	sugar	sugar	NN
12350	7045	22	and	and	CC
12350	7045	23	two	two	CD
12350	7045	24	quarts	quart	NNS
12350	7045	25	of	of	IN
12350	7045	26	vinegar	vinegar	NN
12350	7045	27	.	.	.
12350	7046	1	These	these	DT
12350	7046	2	ingredients	ingredient	NNS
12350	7046	3	must	must	MD
12350	7046	4	be	be	VB
12350	7046	5	thoroughly	thoroughly	RB
12350	7046	6	mixed	mix	VBN
12350	7046	7	and	and	CC
12350	7046	8	then	then	RB
12350	7046	9	cooked	cook	VBN
12350	7046	10	until	until	IN
12350	7046	11	thick	thick	JJ
12350	7046	12	.	.	.
12350	7047	1	Stir	stir	VB
12350	7047	2	in	in	IN
12350	7047	3	the	the	DT
12350	7047	4	pickles	pickle	NNS
12350	7047	5	;	;	:
12350	7047	6	heat	heat	NN
12350	7047	7	thoroughly	thoroughly	RB
12350	7047	8	;	;	,
12350	7047	9	empty	empty	JJ
12350	7047	10	into	into	IN
12350	7047	11	glass	glass	NN
12350	7047	12	jars	jar	NNS
12350	7047	13	and	and	CC
12350	7047	14	stand	stand	VB
12350	7047	15	away	away	RB
12350	7047	16	until	until	IN
12350	7047	17	needed	need	VBN
12350	7047	18	.	.	.
12350	7048	1	PICKLED	pickled	NN
12350	7048	2	CAULIFLOWER	CAULIFLOWER	NNP
12350	7048	3	Separate	separate	JJ
12350	7048	4	flowerettes	flowerette	NNS
12350	7048	5	of	of	IN
12350	7048	6	four	four	CD
12350	7048	7	heads	head	NNS
12350	7048	8	of	of	IN
12350	7048	9	cauliflower	cauliflower	NN
12350	7048	10	,	,	,
12350	7048	11	add	add	VB
12350	7048	12	one	one	CD
12350	7048	13	cup	cup	NN
12350	7048	14	of	of	IN
12350	7048	15	salt	salt	NN
12350	7048	16	,	,	,
12350	7048	17	and	and	CC
12350	7048	18	let	let	VB
12350	7048	19	stand	stand	VB
12350	7048	20	overnight	overnight	RB
12350	7048	21	.	.	.
12350	7049	1	Place	place	NN
12350	7049	2	in	in	IN
12350	7049	3	colander	colander	NN
12350	7049	4	,	,	,
12350	7049	5	rinse	rinse	NN
12350	7049	6	with	with	IN
12350	7049	7	cold	cold	JJ
12350	7049	8	water	water	NN
12350	7049	9	and	and	CC
12350	7049	10	let	let	VB
12350	7049	11	drain	drain	VB
12350	7049	12	.	.	.
12350	7050	1	Tie	tie	VB
12350	7050	2	one	one	CD
12350	7050	3	-	-	HYPH
12350	7050	4	quarter	quarter	NN
12350	7050	5	of	of	IN
12350	7050	6	a	a	DT
12350	7050	7	cup	cup	NN
12350	7050	8	of	of	IN
12350	7050	9	mixed	mixed	JJ
12350	7050	10	pickle	pickle	NN
12350	7050	11	spices	spice	NNS
12350	7050	12	in	in	IN
12350	7050	13	a	a	DT
12350	7050	14	thin	thin	JJ
12350	7050	15	bag	bag	NN
12350	7050	16	and	and	CC
12350	7050	17	boil	boil	VB
12350	7050	18	with	with	IN
12350	7050	19	two	two	CD
12350	7050	20	quarts	quart	NNS
12350	7050	21	of	of	IN
12350	7050	22	vinegar	vinegar	NN
12350	7050	23	and	and	CC
12350	7050	24	two	two	CD
12350	7050	25	cups	cup	NNS
12350	7050	26	of	of	IN
12350	7050	27	sugar	sugar	NN
12350	7050	28	,	,	,
12350	7050	29	throw	throw	VB
12350	7050	30	in	in	RP
12350	7050	31	the	the	DT
12350	7050	32	cauliflower	cauliflower	NN
12350	7050	33	,	,	,
12350	7050	34	boil	boil	VB
12350	7050	35	a	a	DT
12350	7050	36	few	few	JJ
12350	7050	37	minutes	minute	NNS
12350	7050	38	and	and	CC
12350	7050	39	pour	pour	VBP
12350	7050	40	to	to	IN
12350	7050	41	over	over	IN
12350	7050	42	flowing	flow	VBG
12350	7050	43	in	in	IN
12350	7050	44	wide	wide	JJ
12350	7050	45	-	-	HYPH
12350	7050	46	mouthed	mouthed	JJ
12350	7050	47	bottles	bottle	NNS
12350	7050	48	or	or	CC
12350	7050	49	cans	can	NNS
12350	7050	50	.	.	.
12350	7051	1	Cork	cork	NN
12350	7051	2	or	or	CC
12350	7051	3	cover	cover	NN
12350	7051	4	and	and	CC
12350	7051	5	seal	seal	VB
12350	7051	6	airtight	airtight	RB
12350	7051	7	.	.	.
12350	7052	1	PICKLED	pickled	NN
12350	7052	2	BEANS	bean	NNS
12350	7052	3	Remove	remove	VBP
12350	7052	4	the	the	DT
12350	7052	5	strings	string	NNS
12350	7052	6	and	and	CC
12350	7052	7	cut	cut	VBD
12350	7052	8	one	one	CD
12350	7052	9	pint	pint	NN
12350	7052	10	of	of	IN
12350	7052	11	wax	wax	NN
12350	7052	12	beans	bean	NNS
12350	7052	13	into	into	IN
12350	7052	14	one	one	CD
12350	7052	15	inch	inch	NN
12350	7052	16	pieces	piece	NNS
12350	7052	17	;	;	:
12350	7052	18	wash	wash	NN
12350	7052	19	and	and	CC
12350	7052	20	cook	cook	NNP
12350	7052	21	in	in	IN
12350	7052	22	boiling	boil	VBG
12350	7052	23	salt	salt	NN
12350	7052	24	water	water	NN
12350	7052	25	(	(	-LRB-
12350	7052	26	one	one	CD
12350	7052	27	teaspoon	teaspoon	NN
12350	7052	28	of	of	IN
12350	7052	29	salt	salt	NN
12350	7052	30	to	to	IN
12350	7052	31	one	one	CD
12350	7052	32	quart	quart	NN
12350	7052	33	of	of	IN
12350	7052	34	water	water	NN
12350	7052	35	)	)	-RRB-
12350	7052	36	,	,	,
12350	7052	37	until	until	IN
12350	7052	38	tender	tender	NN
12350	7052	39	,	,	,
12350	7052	40	but	but	CC
12350	7052	41	not	not	RB
12350	7052	42	soft	soft	JJ
12350	7052	43	.	.	.
12350	7053	1	Drain	drain	NN
12350	7053	2	beans	bean	NNS
12350	7053	3	and	and	CC
12350	7053	4	save	save	VB
12350	7053	5	the	the	DT
12350	7053	6	water	water	NN
12350	7053	7	in	in	IN
12350	7053	8	which	which	WDT
12350	7053	9	they	-PRON-	PRP
12350	7053	10	were	be	VBD
12350	7053	11	cooked	cook	VBN
12350	7053	12	.	.	.
12350	7054	1	Reserve	reserve	VB
12350	7054	2	enough	enough	JJ
12350	7054	3	of	of	IN
12350	7054	4	this	this	DT
12350	7054	5	bean	bean	NN
12350	7054	6	liquor	liquor	NN
12350	7054	7	to	to	TO
12350	7054	8	fill	fill	VB
12350	7054	9	cans	can	NNS
12350	7054	10	,	,	,
12350	7054	11	add	add	VB
12350	7054	12	one	one	CD
12350	7054	13	-	-	HYPH
12350	7054	14	half	half	NN
12350	7054	15	cup	cup	NN
12350	7054	16	of	of	IN
12350	7054	17	sugar	sugar	NN
12350	7054	18	and	and	CC
12350	7054	19	one	one	CD
12350	7054	20	cup	cup	NN
12350	7054	21	of	of	IN
12350	7054	22	vinegar	vinegar	NN
12350	7054	23	,	,	,
12350	7054	24	let	let	VB
12350	7054	25	just	just	RB
12350	7054	26	cook	cook	VB
12350	7054	27	up	up	RP
12350	7054	28	add	add	VB
12350	7054	29	the	the	DT
12350	7054	30	drained	drain	VBN
12350	7054	31	beans	bean	NNS
12350	7054	32	,	,	,
12350	7054	33	cook	cook	VB
12350	7054	34	all	all	RB
12350	7054	35	together	together	RB
12350	7054	36	and	and	CC
12350	7054	37	pour	pour	VB
12350	7054	38	boiling	boil	VBG
12350	7054	39	hot	hot	JJ
12350	7054	40	into	into	IN
12350	7054	41	the	the	DT
12350	7054	42	cans	can	NNS
12350	7054	43	.	.	.
12350	7055	1	Seal	seal	VB
12350	7055	2	at	at	RP
12350	7055	3	once	once	RB
12350	7055	4	.	.	.
12350	7056	1	Use	use	VB
12350	7056	2	as	as	IN
12350	7056	3	a	a	DT
12350	7056	4	salad	salad	NN
12350	7056	5	or	or	CC
12350	7056	6	sweet	sweet	JJ
12350	7056	7	sour	sour	JJ
12350	7056	8	vegetable	vegetable	NN
12350	7056	9	.	.	.
12350	7057	1	PICKLED	PICKLED	NNP
12350	7057	2	ONIONS	onion	NNS
12350	7057	3	Pour	pour	VBP
12350	7057	4	hot	hot	JJ
12350	7057	5	salt	salt	NN
12350	7057	6	water	water	NN
12350	7057	7	over	over	IN
12350	7057	8	the	the	DT
12350	7057	9	onions	onion	NNS
12350	7057	10	,	,	,
12350	7057	11	which	which	WDT
12350	7057	12	should	should	MD
12350	7057	13	be	be	VB
12350	7057	14	small	small	JJ
12350	7057	15	and	and	CC
12350	7057	16	perfectly	perfectly	RB
12350	7057	17	white	white	JJ
12350	7057	18	.	.	.
12350	7058	1	Peel	peel	VB
12350	7058	2	them	-PRON-	PRP
12350	7058	3	with	with	IN
12350	7058	4	a	a	DT
12350	7058	5	silver	silver	JJ
12350	7058	6	spoon	spoon	NN
12350	7058	7	(	(	-LRB-
12350	7058	8	a	a	DT
12350	7058	9	knife	knife	NN
12350	7058	10	would	would	MD
12350	7058	11	injure	injure	VB
12350	7058	12	their	-PRON-	PRP$
12350	7058	13	color	color	NN
12350	7058	14	)	)	-RRB-
12350	7058	15	,	,	,
12350	7058	16	and	and	CC
12350	7058	17	let	let	VB
12350	7058	18	them	-PRON-	PRP
12350	7058	19	lay	lay	VB
12350	7058	20	in	in	IN
12350	7058	21	a	a	DT
12350	7058	22	salt	salt	NN
12350	7058	23	brine	brine	NN
12350	7058	24	for	for	IN
12350	7058	25	two	two	CD
12350	7058	26	days	day	NNS
12350	7058	27	.	.	.
12350	7059	1	Then	then	RB
12350	7059	2	drain	drain	VB
12350	7059	3	the	the	DT
12350	7059	4	onions	onion	NNS
12350	7059	5	and	and	CC
12350	7059	6	boil	boil	VB
12350	7059	7	enough	enough	JJ
12350	7059	8	vinegar	vinegar	NN
12350	7059	9	to	to	TO
12350	7059	10	cover	cover	VB
12350	7059	11	them	-PRON-	PRP
12350	7059	12	.	.	.
12350	7060	1	Throw	throw	VB
12350	7060	2	the	the	DT
12350	7060	3	onions	onion	NNS
12350	7060	4	in	in	IN
12350	7060	5	the	the	DT
12350	7060	6	boiling	boiling	NN
12350	7060	7	vinegar	vinegar	NN
12350	7060	8	and	and	CC
12350	7060	9	let	let	VB
12350	7060	10	them	-PRON-	PRP
12350	7060	11	boil	boil	VB
12350	7060	12	only	only	RB
12350	7060	13	a	a	DT
12350	7060	14	few	few	JJ
12350	7060	15	minutes	minute	NNS
12350	7060	16	.	.	.
12350	7061	1	Take	take	VB
12350	7061	2	from	from	IN
12350	7061	3	the	the	DT
12350	7061	4	fire	fire	NN
12350	7061	5	and	and	CC
12350	7061	6	lay	lie	VBD
12350	7061	7	them	-PRON-	PRP
12350	7061	8	in	in	IN
12350	7061	9	glass	glass	NN
12350	7061	10	jars	jar	NNS
12350	7061	11	,	,	,
12350	7061	12	with	with	IN
12350	7061	13	alternate	alternate	JJ
12350	7061	14	layers	layer	NNS
12350	7061	15	of	of	IN
12350	7061	16	whole	whole	JJ
12350	7061	17	white	white	JJ
12350	7061	18	peppercorns	peppercorns	NNPS
12350	7061	19	and	and	CC
12350	7061	20	a	a	DT
12350	7061	21	few	few	JJ
12350	7061	22	cloves	clove	NNS
12350	7061	23	(	(	-LRB-
12350	7061	24	removing	remove	VBG
12350	7061	25	the	the	DT
12350	7061	26	soft	soft	JJ
12350	7061	27	heads	head	NNS
12350	7061	28	,	,	,
12350	7061	29	which	which	WDT
12350	7061	30	would	would	MD
12350	7061	31	turn	turn	VB
12350	7061	32	the	the	DT
12350	7061	33	onions	onion	NNS
12350	7061	34	black	black	JJ
12350	7061	35	)	)	-RRB-
12350	7061	36	,	,	,
12350	7061	37	a	a	DT
12350	7061	38	stick	stick	NN
12350	7061	39	of	of	IN
12350	7061	40	horseradish	horseradish	NNP
12350	7061	41	sliced	slice	VBN
12350	7061	42	,	,	,
12350	7061	43	and	and	CC
12350	7061	44	mustard	mustard	NN
12350	7061	45	seed	seed	NN
12350	7061	46	and	and	CC
12350	7061	47	dill	dill	NN
12350	7061	48	(	(	-LRB-
12350	7061	49	used	use	VBN
12350	7061	50	sparingly	sparingly	RB
12350	7061	51	)	)	-RRB-
12350	7061	52	.	.	.
12350	7062	1	When	when	WRB
12350	7062	2	the	the	DT
12350	7062	3	jars	jar	NNS
12350	7062	4	are	be	VBP
12350	7062	5	filled	fill	VBN
12350	7062	6	heat	heat	NN
12350	7062	7	the	the	DT
12350	7062	8	vinegar	vinegar	NN
12350	7062	9	and	and	CC
12350	7062	10	add	add	VB
12350	7062	11	a	a	DT
12350	7062	12	cup	cup	NN
12350	7062	13	of	of	IN
12350	7062	14	sugar	sugar	NN
12350	7062	15	to	to	IN
12350	7062	16	a	a	DT
12350	7062	17	gallon	gallon	NN
12350	7062	18	of	of	IN
12350	7062	19	vinegar	vinegar	NN
12350	7062	20	.	.	.
12350	7063	1	Cover	cover	VB
12350	7063	2	the	the	DT
12350	7063	3	jars	jar	NNS
12350	7063	4	to	to	IN
12350	7063	5	overflowing	overflow	VBG
12350	7063	6	with	with	IN
12350	7063	7	the	the	DT
12350	7063	8	vinegar	vinegar	NN
12350	7063	9	,	,	,
12350	7063	10	and	and	CC
12350	7063	11	seal	seal	VB
12350	7063	12	while	while	IN
12350	7063	13	hot	hot	JJ
12350	7063	14	.	.	.
12350	7064	1	GREEN	green	JJ
12350	7064	2	TOMATO	tomato	NN
12350	7064	3	PICKLE	pickle	NN
12350	7064	4	(	(	-LRB-
12350	7064	5	FRENCH	french	JJ
12350	7064	6	PICKLE	PICKLE	NNP
12350	7064	7	)	)	-RRB-
12350	7064	8	Wash	wash	VB
12350	7064	9	thoroughly	thoroughly	RB
12350	7064	10	a	a	DT
12350	7064	11	peck	peck	NN
12350	7064	12	of	of	IN
12350	7064	13	green	green	JJ
12350	7064	14	tomatoes	tomato	NNS
12350	7064	15	,	,	,
12350	7064	16	eight	eight	CD
12350	7064	17	large	large	JJ
12350	7064	18	white	white	JJ
12350	7064	19	onions	onion	NNS
12350	7064	20	and	and	CC
12350	7064	21	six	six	CD
12350	7064	22	green	green	JJ
12350	7064	23	-	-	HYPH
12350	7064	24	bell	bell	NN
12350	7064	25	peppers	pepper	NNS
12350	7064	26	.	.	.
12350	7065	1	Remove	remove	VB
12350	7065	2	the	the	DT
12350	7065	3	seeds	seed	NNS
12350	7065	4	from	from	IN
12350	7065	5	the	the	DT
12350	7065	6	peppers	pepper	NNS
12350	7065	7	.	.	.
12350	7066	1	Slice	slice	VB
12350	7066	2	all	all	PDT
12350	7066	3	the	the	DT
12350	7066	4	vegetables	vegetable	NNS
12350	7066	5	very	very	RB
12350	7066	6	thin	thin	JJ
12350	7066	7	.	.	.
12350	7067	1	Put	put	VB
12350	7067	2	them	-PRON-	PRP
12350	7067	3	in	in	IN
12350	7067	4	a	a	DT
12350	7067	5	stone	stone	NN
12350	7067	6	jar	jar	NN
12350	7067	7	;	;	:
12350	7067	8	sprinkle	sprinkle	VB
12350	7067	9	a	a	DT
12350	7067	10	pint	pint	NN
12350	7067	11	of	of	IN
12350	7067	12	salt	salt	NN
12350	7067	13	over	over	IN
12350	7067	14	them	-PRON-	PRP
12350	7067	15	,	,	,
12350	7067	16	add	add	VB
12350	7067	17	a	a	DT
12350	7067	18	pint	pint	NN
12350	7067	19	of	of	IN
12350	7067	20	cold	cold	JJ
12350	7067	21	water	water	NN
12350	7067	22	.	.	.
12350	7068	1	Cover	cover	VB
12350	7068	2	them	-PRON-	PRP
12350	7068	3	with	with	IN
12350	7068	4	a	a	DT
12350	7068	5	napkin	napkin	NN
12350	7068	6	and	and	CC
12350	7068	7	let	let	VBD
12350	7068	8	stand	stand	VB
12350	7068	9	overnight	overnight	RB
12350	7068	10	.	.	.
12350	7069	1	In	in	IN
12350	7069	2	the	the	DT
12350	7069	3	morning	morning	NN
12350	7069	4	put	put	NN
12350	7069	5	as	as	RB
12350	7069	6	much	much	JJ
12350	7069	7	of	of	IN
12350	7069	8	the	the	DT
12350	7069	9	pickle	pickle	NN
12350	7069	10	as	as	IN
12350	7069	11	it	-PRON-	PRP
12350	7069	12	will	will	MD
12350	7069	13	hold	hold	VB
12350	7069	14	in	in	IN
12350	7069	15	a	a	DT
12350	7069	16	colander	colander	NN
12350	7069	17	;	;	:
12350	7069	18	let	let	VB
12350	7069	19	cold	cold	JJ
12350	7069	20	water	water	NN
12350	7069	21	run	run	VB
12350	7069	22	over	over	RP
12350	7069	23	;	;	:
12350	7069	24	drain	drain	VB
12350	7069	25	the	the	DT
12350	7069	26	vegetables	vegetable	NNS
12350	7069	27	a	a	DT
12350	7069	28	moment	moment	NN
12350	7069	29	,	,	,
12350	7069	30	then	then	RB
12350	7069	31	turn	turn	VB
12350	7069	32	them	-PRON-	PRP
12350	7069	33	from	from	IN
12350	7069	34	the	the	DT
12350	7069	35	colander	colander	NN
12350	7069	36	into	into	IN
12350	7069	37	a	a	DT
12350	7069	38	large	large	JJ
12350	7069	39	preserving	preserving	JJ
12350	7069	40	kettle	kettle	NN
12350	7069	41	.	.	.
12350	7070	1	Repeat	repeat	VB
12350	7070	2	the	the	DT
12350	7070	3	process	process	NN
12350	7070	4	till	till	IN
12350	7070	5	all	all	DT
12350	7070	6	are	be	VBP
12350	7070	7	in	in	IN
12350	7070	8	the	the	DT
12350	7070	9	kettle	kettle	NN
12350	7070	10	.	.	.
12350	7071	1	Then	then	RB
12350	7071	2	add	add	VB
12350	7071	3	a	a	DT
12350	7071	4	quart	quart	NN
12350	7071	5	of	of	IN
12350	7071	6	cider	cider	NN
12350	7071	7	vinegar	vinegar	NN
12350	7071	8	,	,	,
12350	7071	9	a	a	DT
12350	7071	10	half	half	NN
12350	7071	11	pint	pint	NN
12350	7071	12	of	of	IN
12350	7071	13	tarragon	tarragon	NNP
12350	7071	14	vinegar	vinegar	NNP
12350	7071	15	,	,	,
12350	7071	16	a	a	DT
12350	7071	17	pound	pound	NN
12350	7071	18	of	of	IN
12350	7071	19	granulated	granulate	VBN
12350	7071	20	sugar	sugar	NN
12350	7071	21	,	,	,
12350	7071	22	a	a	DT
12350	7071	23	half	half	JJ
12350	7071	24	pound	pound	NN
12350	7071	25	of	of	IN
12350	7071	26	yellow	yellow	JJ
12350	7071	27	mustard	mustard	NN
12350	7071	28	seeds	seed	NNS
12350	7071	29	,	,	,
12350	7071	30	four	four	CD
12350	7071	31	bay	bay	NN
12350	7071	32	leaves	leave	NNS
12350	7071	33	,	,	,
12350	7071	34	an	an	DT
12350	7071	35	ounce	ounce	NN
12350	7071	36	of	of	IN
12350	7071	37	stick	stick	NNP
12350	7071	38	cinnamon	cinnamon	NNP
12350	7071	39	(	(	-LRB-
12350	7071	40	broken	break	VBN
12350	7071	41	in	in	IN
12350	7071	42	short	short	JJ
12350	7071	43	lengths	length	NNS
12350	7071	44	)	)	-RRB-
12350	7071	45	,	,	,
12350	7071	46	six	six	CD
12350	7071	47	whole	whole	JJ
12350	7071	48	cloves	clove	NNS
12350	7071	49	and	and	CC
12350	7071	50	stand	stand	VB
12350	7071	51	the	the	DT
12350	7071	52	kettle	kettle	NN
12350	7071	53	over	over	IN
12350	7071	54	a	a	DT
12350	7071	55	slow	slow	JJ
12350	7071	56	fire	fire	NN
12350	7071	57	and	and	CC
12350	7071	58	let	let	VB
12350	7071	59	the	the	DT
12350	7071	60	whole	whole	JJ
12350	7071	61	simmer	simmer	NN
12350	7071	62	for	for	IN
12350	7071	63	an	an	DT
12350	7071	64	hour	hour	NN
12350	7071	65	with	with	IN
12350	7071	66	the	the	DT
12350	7071	67	cover	cover	NN
12350	7071	68	of	of	IN
12350	7071	69	the	the	DT
12350	7071	70	kettle	kettle	NN
12350	7071	71	drawn	draw	VBN
12350	7071	72	back	back	RB
12350	7071	73	two	two	CD
12350	7071	74	inches	inch	NNS
12350	7071	75	.	.	.
12350	7072	1	Stir	stir	VB
12350	7072	2	the	the	DT
12350	7072	3	mixture	mixture	NN
12350	7072	4	frequently	frequently	RB
12350	7072	5	.	.	.
12350	7073	1	At	at	IN
12350	7073	2	the	the	DT
12350	7073	3	end	end	NN
12350	7073	4	of	of	IN
12350	7073	5	the	the	DT
12350	7073	6	hour	hour	NN
12350	7073	7	put	put	VBD
12350	7073	8	the	the	DT
12350	7073	9	pickle	pickle	NN
12350	7073	10	in	in	IN
12350	7073	11	a	a	DT
12350	7073	12	stone	stone	NN
12350	7073	13	crock	crock	NN
12350	7073	14	or	or	CC
12350	7073	15	in	in	IN
12350	7073	16	glass	glass	NN
12350	7073	17	jars	jar	NNS
12350	7073	18	.	.	.
12350	7074	1	PEPPER	pepper	NN
12350	7074	2	MANGOES	mango	NNS
12350	7074	3	Take	take	VBP
12350	7074	4	large	large	JJ
12350	7074	5	green	green	JJ
12350	7074	6	peppers	pepper	NNS
12350	7074	7	;	;	:
12350	7074	8	extract	extract	VB
12350	7074	9	the	the	DT
12350	7074	10	seeds	seed	NNS
12350	7074	11	and	and	CC
12350	7074	12	core	core	NN
12350	7074	13	with	with	IN
12350	7074	14	a	a	DT
12350	7074	15	penknife	penknife	NN
12350	7074	16	,	,	,
12350	7074	17	being	be	VBG
12350	7074	18	careful	careful	JJ
12350	7074	19	not	not	RB
12350	7074	20	to	to	TO
12350	7074	21	break	break	VB
12350	7074	22	the	the	DT
12350	7074	23	peppers	pepper	NNS
12350	7074	24	.	.	.
12350	7075	1	Chop	chop	VB
12350	7075	2	up	up	RP
12350	7075	3	one	one	CD
12350	7075	4	head	head	NN
12350	7075	5	of	of	IN
12350	7075	6	cabbage	cabbage	NN
12350	7075	7	after	after	IN
12350	7075	8	boiling	boil	VBG
12350	7075	9	it	-PRON-	PRP
12350	7075	10	in	in	IN
12350	7075	11	salt	salt	NN
12350	7075	12	water	water	NN
12350	7075	13	.	.	.
12350	7076	1	When	when	WRB
12350	7076	2	cold	cold	JJ
12350	7076	3	add	add	VBP
12350	7076	4	one	one	CD
12350	7076	5	cup	cup	NN
12350	7076	6	of	of	IN
12350	7076	7	mustard	mustard	NN
12350	7076	8	seed	seed	NN
12350	7076	9	,	,	,
12350	7076	10	two	two	CD
12350	7076	11	tablespoons	tablespoon	NNS
12350	7076	12	of	of	IN
12350	7076	13	grated	grate	VBN
12350	7076	14	horseradish	horseradish	NNP
12350	7076	15	,	,	,
12350	7076	16	one	one	CD
12350	7076	17	nutmeg	nutmeg	NN
12350	7076	18	grated	grate	VBD
12350	7076	19	,	,	,
12350	7076	20	one	one	CD
12350	7076	21	clove	clove	NN
12350	7076	22	of	of	IN
12350	7076	23	garlic	garlic	NN
12350	7076	24	grated	grate	VBN
12350	7076	25	,	,	,
12350	7076	26	a	a	DT
12350	7076	27	pinch	pinch	NN
12350	7076	28	of	of	IN
12350	7076	29	ground	ground	NN
12350	7076	30	ginger	ginger	NN
12350	7076	31	,	,	,
12350	7076	32	one	one	CD
12350	7076	33	dozen	dozen	NN
12350	7076	34	whole	whole	JJ
12350	7076	35	peppercorns	peppercorn	VBZ
12350	7076	36	,	,	,
12350	7076	37	half	half	PDT
12350	7076	38	a	a	DT
12350	7076	39	tablespoon	tablespoon	NN
12350	7076	40	of	of	IN
12350	7076	41	prepared	prepared	JJ
12350	7076	42	mustard	mustard	NN
12350	7076	43	,	,	,
12350	7076	44	one	one	CD
12350	7076	45	teaspoon	teaspoon	NN
12350	7076	46	of	of	IN
12350	7076	47	sugar	sugar	NN
12350	7076	48	and	and	CC
12350	7076	49	half	half	PDT
12350	7076	50	a	a	DT
12350	7076	51	teaspoon	teaspoon	NN
12350	7076	52	of	of	IN
12350	7076	53	best	good	JJS
12350	7076	54	salad	salad	NN
12350	7076	55	oil	oil	NN
12350	7076	56	.	.	.
12350	7077	1	Lay	lay	VB
12350	7077	2	the	the	DT
12350	7077	3	peppers	pepper	NNS
12350	7077	4	in	in	IN
12350	7077	5	strong	strong	JJ
12350	7077	6	salt	salt	NN
12350	7077	7	brine	brine	NN
12350	7077	8	for	for	IN
12350	7077	9	three	three	CD
12350	7077	10	days	day	NNS
12350	7077	11	;	;	:
12350	7077	12	then	then	RB
12350	7077	13	drain	drain	VB
12350	7077	14	off	off	RP
12350	7077	15	the	the	DT
12350	7077	16	brine	brine	NN
12350	7077	17	and	and	CC
12350	7077	18	lay	lie	VBD
12350	7077	19	them	-PRON-	PRP
12350	7077	20	in	in	IN
12350	7077	21	fresh	fresh	JJ
12350	7077	22	water	water	NN
12350	7077	23	for	for	IN
12350	7077	24	twenty	twenty	CD
12350	7077	25	-	-	HYPH
12350	7077	26	four	four	CD
12350	7077	27	hours	hour	NNS
12350	7077	28	.	.	.
12350	7078	1	Fill	fill	VB
12350	7078	2	the	the	DT
12350	7078	3	peppers	pepper	NNS
12350	7078	4	with	with	IN
12350	7078	5	the	the	DT
12350	7078	6	above	above	JJ
12350	7078	7	mixture	mixture	NN
12350	7078	8	,	,	,
12350	7078	9	sew	sew	VB
12350	7078	10	or	or	CC
12350	7078	11	tie	tie	VB
12350	7078	12	them	-PRON-	PRP
12350	7078	13	up	up	RP
12350	7078	14	with	with	IN
12350	7078	15	strong	strong	JJ
12350	7078	16	thread	thread	NN
12350	7078	17	,	,	,
12350	7078	18	pack	pack	VB
12350	7078	19	them	-PRON-	PRP
12350	7078	20	in	in	IN
12350	7078	21	a	a	DT
12350	7078	22	large	large	JJ
12350	7078	23	stone	stone	NN
12350	7078	24	jar	jar	NN
12350	7078	25	and	and	CC
12350	7078	26	pour	pour	NN
12350	7078	27	scalding	scald	VBG
12350	7078	28	vinegar	vinegar	NN
12350	7078	29	over	over	IN
12350	7078	30	them	-PRON-	PRP
12350	7078	31	.	.	.
12350	7079	1	Repeat	repeat	VB
12350	7079	2	this	this	DT
12350	7079	3	process	process	NN
12350	7079	4	three	three	CD
12350	7079	5	times	time	NNS
12350	7079	6	more	more	JJR
12350	7079	7	,	,	,
12350	7079	8	at	at	IN
12350	7079	9	intervals	interval	NNS
12350	7079	10	of	of	IN
12350	7079	11	three	three	CD
12350	7079	12	days	day	NNS
12350	7079	13	.	.	.
12350	7080	1	Then	then	RB
12350	7080	2	tie	tie	VB
12350	7080	3	up	up	RP
12350	7080	4	the	the	DT
12350	7080	5	jar	jar	NN
12350	7080	6	and	and	CC
12350	7080	7	set	set	VBD
12350	7080	8	it	-PRON-	PRP
12350	7080	9	away	away	RB
12350	7080	10	in	in	IN
12350	7080	11	a	a	DT
12350	7080	12	cool	cool	JJ
12350	7080	13	,	,	,
12350	7080	14	dry	dry	JJ
12350	7080	15	place	place	NN
12350	7080	16	for	for	IN
12350	7080	17	three	three	CD
12350	7080	18	months	month	NNS
12350	7080	19	.	.	.
12350	7081	1	PICCALILLI	PICCALILLI	NNP
12350	7081	2	Take	take	VB
12350	7081	3	one	one	CD
12350	7081	4	-	-	HYPH
12350	7081	5	half	half	NN
12350	7081	6	peck	peck	NN
12350	7081	7	of	of	IN
12350	7081	8	green	green	JJ
12350	7081	9	tomatoes	tomato	NNS
12350	7081	10	,	,	,
12350	7081	11	three	three	CD
12350	7081	12	red	red	JJ
12350	7081	13	peppers	pepper	NNS
12350	7081	14	,	,	,
12350	7081	15	chopped	chop	VBN
12350	7081	16	;	;	:
12350	7081	17	put	put	VBN
12350	7081	18	in	in	RP
12350	7081	19	one	one	CD
12350	7081	20	cup	cup	NN
12350	7081	21	of	of	IN
12350	7081	22	salt	salt	NN
12350	7081	23	.	.	.
12350	7082	1	Let	let	VB
12350	7082	2	stand	stand	VB
12350	7082	3	overnight	overnight	RB
12350	7082	4	,	,	,
12350	7082	5	then	then	RB
12350	7082	6	strain	strain	VB
12350	7082	7	off	off	RP
12350	7082	8	the	the	DT
12350	7082	9	water	water	NN
12350	7082	10	.	.	.
12350	7083	1	Five	five	CD
12350	7083	2	chopped	chop	VBN
12350	7083	3	onions	onion	NNS
12350	7083	4	,	,	,
12350	7083	5	one	one	CD
12350	7083	6	pound	pound	NN
12350	7083	7	of	of	IN
12350	7083	8	brown	brown	JJ
12350	7083	9	sugar	sugar	NN
12350	7083	10	,	,	,
12350	7083	11	one	one	CD
12350	7083	12	-	-	HYPH
12350	7083	13	quarter	quarter	NN
12350	7083	14	ounce	ounce	NN
12350	7083	15	of	of	IN
12350	7083	16	allspice	allspice	NN
12350	7083	17	,	,	,
12350	7083	18	and	and	CC
12350	7083	19	whole	whole	JJ
12350	7083	20	cloves	clove	NNS
12350	7083	21	put	put	VBD
12350	7083	22	in	in	IN
12350	7083	23	a	a	DT
12350	7083	24	bag	bag	NN
12350	7083	25	;	;	:
12350	7083	26	one	one	CD
12350	7083	27	bunch	bunch	NN
12350	7083	28	of	of	IN
12350	7083	29	celery	celery	NN
12350	7083	30	,	,	,
12350	7083	31	one	one	CD
12350	7083	32	-	-	HYPH
12350	7083	33	half	half	NN
12350	7083	34	ounce	ounce	NN
12350	7083	35	of	of	IN
12350	7083	36	mustard	mustard	NN
12350	7083	37	seed	seed	NN
12350	7083	38	.	.	.
12350	7084	1	Cover	cover	VB
12350	7084	2	with	with	IN
12350	7084	3	vinegar	vinegar	NN
12350	7084	4	and	and	CC
12350	7084	5	boil	boil	VB
12350	7084	6	three	three	CD
12350	7084	7	hours	hour	NNS
12350	7084	8	.	.	.
12350	7085	1	PREPARED	prepared	JJ
12350	7085	2	MUSTARD	MUSTARD	NNP
12350	7085	3	Rub	Rub	NNP
12350	7085	4	together	together	RB
12350	7085	5	one	one	CD
12350	7085	6	teaspoon	teaspoon	NN
12350	7085	7	of	of	IN
12350	7085	8	sugar	sugar	NN
12350	7085	9	,	,	,
12350	7085	10	saltspoon	saltspoon	NN
12350	7085	11	of	of	IN
12350	7085	12	fine	fine	JJ
12350	7085	13	salt	salt	NN
12350	7085	14	and	and	CC
12350	7085	15	one	one	CD
12350	7085	16	tablespoon	tablespoon	NN
12350	7085	17	of	of	IN
12350	7085	18	best	good	JJS
12350	7085	19	salad	salad	NN
12350	7085	20	oil	oil	NN
12350	7085	21	.	.	.
12350	7086	1	Do	do	VB
12350	7086	2	this	this	DT
12350	7086	3	thoroughly	thoroughly	RB
12350	7086	4	.	.	.
12350	7087	1	Mix	mix	VB
12350	7087	2	two	two	CD
12350	7087	3	tablespoons	tablespoon	NNS
12350	7087	4	of	of	IN
12350	7087	5	ground	ground	NN
12350	7087	6	mustard	mustard	NN
12350	7087	7	with	with	IN
12350	7087	8	vinegar	vinegar	NN
12350	7087	9	enough	enough	JJ
12350	7087	10	to	to	TO
12350	7087	11	thin	thin	VB
12350	7087	12	it	-PRON-	PRP
12350	7087	13	.	.	.
12350	7088	1	Then	then	RB
12350	7088	2	add	add	VB
12350	7088	3	to	to	IN
12350	7088	4	the	the	DT
12350	7088	5	mixture	mixture	NN
12350	7088	6	of	of	IN
12350	7088	7	sugar	sugar	NN
12350	7088	8	,	,	,
12350	7088	9	and	and	CC
12350	7088	10	if	if	IN
12350	7088	11	too	too	RB
12350	7088	12	thick	thick	JJ
12350	7088	13	,	,	,
12350	7088	14	add	add	VBP
12350	7088	15	a	a	DT
12350	7088	16	little	little	JJ
12350	7088	17	boiling	boiling	NN
12350	7088	18	water	water	NN
12350	7088	19	.	.	.
12350	7089	1	BEET	BEET	NNS
12350	7089	2	AND	and	CC
12350	7089	3	HORSERADISH	horseradish	NN
12350	7089	4	RELISH	RELISH	NNS
12350	7089	5	Take	take	VB
12350	7089	6	three	three	CD
12350	7089	7	cups	cup	NNS
12350	7089	8	of	of	IN
12350	7089	9	cold	cold	JJ
12350	7089	10	,	,	,
12350	7089	11	boiled	boiled	JJ
12350	7089	12	beets	beet	NNS
12350	7089	13	,	,	,
12350	7089	14	grate	grate	VB
12350	7089	15	and	and	CC
12350	7089	16	add	add	VB
12350	7089	17	one	one	CD
12350	7089	18	-	-	HYPH
12350	7089	19	half	half	NN
12350	7089	20	cup	cup	NN
12350	7089	21	of	of	IN
12350	7089	22	grated	grate	VBN
12350	7089	23	horseradish	horseradish	NN
12350	7089	24	;	;	:
12350	7089	25	season	season	NN
12350	7089	26	with	with	IN
12350	7089	27	one	one	CD
12350	7089	28	-	-	HYPH
12350	7089	29	quarter	quarter	NN
12350	7089	30	teaspoon	teaspoon	NN
12350	7089	31	of	of	IN
12350	7089	32	pepper	pepper	NN
12350	7089	33	,	,	,
12350	7089	34	one	one	CD
12350	7089	35	teaspoon	teaspoon	NN
12350	7089	36	of	of	IN
12350	7089	37	salt	salt	NN
12350	7089	38	and	and	CC
12350	7089	39	two	two	CD
12350	7089	40	tablespoons	tablespoon	NNS
12350	7089	41	of	of	IN
12350	7089	42	sugar	sugar	NN
12350	7089	43	.	.	.
12350	7090	1	Add	add	VB
12350	7090	2	all	all	PDT
12350	7090	3	the	the	DT
12350	7090	4	vinegar	vinegar	NN
12350	7090	5	the	the	DT
12350	7090	6	horseradish	horseradish	NN
12350	7090	7	and	and	CC
12350	7090	8	beets	beet	NNS
12350	7090	9	will	will	MD
12350	7090	10	absorb	absorb	VB
12350	7090	11	,	,	,
12350	7090	12	and	and	CC
12350	7090	13	place	place	NN
12350	7090	14	in	in	IN
12350	7090	15	covered	covered	JJ
12350	7090	16	jar	jar	NN
12350	7090	17	or	or	CC
12350	7090	18	glass	glass	NN
12350	7090	19	and	and	CC
12350	7090	20	it	-PRON-	PRP
12350	7090	21	is	be	VBZ
12350	7090	22	ready	ready	JJ
12350	7090	23	for	for	IN
12350	7090	24	use	use	NN
12350	7090	25	.	.	.
12350	7091	1	Will	Will	MD
12350	7091	2	keep	keep	VB
12350	7091	3	a	a	DT
12350	7091	4	long	long	JJ
12350	7091	5	time	time	NN
12350	7091	6	.	.	.
12350	7092	1	CABBAGE	cabbage	NN
12350	7092	2	,	,	,
12350	7092	3	BEET	BEET	NNP
12350	7092	4	AND	and	CC
12350	7092	5	HORSERADISH	horseradish	NN
12350	7092	6	RELISH	RELISH	NNS
12350	7092	7	Take	take	VB
12350	7092	8	two	two	CD
12350	7092	9	quarts	quart	NNS
12350	7092	10	of	of	IN
12350	7092	11	boiled	boil	VBN
12350	7092	12	beets	beet	NNS
12350	7092	13	chopped	chop	VBN
12350	7092	14	,	,	,
12350	7092	15	two	two	CD
12350	7092	16	quarts	quart	NNS
12350	7092	17	of	of	IN
12350	7092	18	cabbage	cabbage	NN
12350	7092	19	chopped	chop	VBN
12350	7092	20	,	,	,
12350	7092	21	one	one	CD
12350	7092	22	cup	cup	NN
12350	7092	23	of	of	IN
12350	7092	24	grated	grate	VBN
12350	7092	25	horseradish	horseradish	JJ
12350	7092	26	,	,	,
12350	7092	27	mix	mix	VB
12350	7092	28	with	with	IN
12350	7092	29	two	two	CD
12350	7092	30	cups	cup	NNS
12350	7092	31	of	of	IN
12350	7092	32	sugar	sugar	NN
12350	7092	33	and	and	CC
12350	7092	34	two	two	CD
12350	7092	35	teaspoons	teaspoon	NNS
12350	7092	36	of	of	IN
12350	7092	37	salt	salt	NN
12350	7092	38	,	,	,
12350	7092	39	add	add	VB
12350	7092	40	cold	cold	JJ
12350	7092	41	vinegar	vinegar	NN
12350	7092	42	to	to	TO
12350	7092	43	cover	cover	VB
12350	7092	44	,	,	,
12350	7092	45	and	and	CC
12350	7092	46	place	place	NN
12350	7092	47	in	in	IN
12350	7092	48	gallon	gallon	NN
12350	7092	49	jar	jar	NN
12350	7092	50	.	.	.
12350	7093	1	PICKLED	pickled	NN
12350	7093	2	BEETS	beet	NNS
12350	7093	3	Take	take	VB
12350	7093	4	two	two	CD
12350	7093	5	pounds	pound	NNS
12350	7093	6	of	of	IN
12350	7093	7	cold	cold	JJ
12350	7093	8	,	,	,
12350	7093	9	boiled	boiled	JJ
12350	7093	10	beets	beet	NNS
12350	7093	11	,	,	,
12350	7093	12	slice	slice	NN
12350	7093	13	,	,	,
12350	7093	14	place	place	NN
12350	7093	15	in	in	IN
12350	7093	16	crock	crock	NN
12350	7093	17	in	in	IN
12350	7093	18	layers	layer	NNS
12350	7093	19	,	,	,
12350	7093	20	sprinkle	sprinkle	VBP
12350	7093	21	with	with	IN
12350	7093	22	one	one	CD
12350	7093	23	teaspoon	teaspoon	NN
12350	7093	24	of	of	IN
12350	7093	25	salt	salt	NN
12350	7093	26	,	,	,
12350	7093	27	one	one	CD
12350	7093	28	-	-	HYPH
12350	7093	29	eighth	eighth	JJ
12350	7093	30	teaspoon	teaspoon	NN
12350	7093	31	of	of	IN
12350	7093	32	pepper	pepper	NN
12350	7093	33	,	,	,
12350	7093	34	one	one	CD
12350	7093	35	teaspoon	teaspoon	NN
12350	7093	36	of	of	IN
12350	7093	37	brown	brown	JJ
12350	7093	38	sugar	sugar	NN
12350	7093	39	,	,	,
12350	7093	40	one	one	CD
12350	7093	41	teaspoon	teaspoon	NN
12350	7093	42	of	of	IN
12350	7093	43	caraway	caraway	JJ
12350	7093	44	seed	seed	NN
12350	7093	45	,	,	,
12350	7093	46	if	if	IN
12350	7093	47	you	-PRON-	PRP
12350	7093	48	like	like	VBP
12350	7093	49	,	,	,
12350	7093	50	and	and	CC
12350	7093	51	cover	cover	VB
12350	7093	52	with	with	IN
12350	7093	53	one	one	CD
12350	7093	54	pint	pint	NN
12350	7093	55	of	of	IN
12350	7093	56	vinegar	vinegar	NN
12350	7093	57	.	.	.
12350	7094	1	Cold	cold	JJ
12350	7094	2	,	,	,
12350	7094	3	hard	hard	RB
12350	7094	4	-	-	HYPH
12350	7094	5	boiled	boil	VBN
12350	7094	6	eggs	egg	NNS
12350	7094	7	may	may	MD
12350	7094	8	be	be	VB
12350	7094	9	placed	place	VBN
12350	7094	10	in	in	IN
12350	7094	11	the	the	DT
12350	7094	12	vinegar	vinegar	NN
12350	7094	13	,	,	,
12350	7094	14	and	and	CC
12350	7094	15	sliced	slice	VBN
12350	7094	16	over	over	IN
12350	7094	17	the	the	DT
12350	7094	18	beets	beet	NNS
12350	7094	19	for	for	IN
12350	7094	20	decorations	decoration	NNS
12350	7094	21	.	.	.
12350	7095	1	The	the	DT
12350	7095	2	eggs	egg	NNS
12350	7095	3	will	will	MD
12350	7095	4	be	be	VB
12350	7095	5	red	red	JJ
12350	7095	6	.	.	.
12350	7096	1	PICKLED	PICKLED	NNP
12350	7096	2	RED	RED	NNP
12350	7096	3	CABBAGE	cabbage	NN
12350	7096	4	(	(	-LRB-
12350	7096	5	HUNGARIAN	HUNGARIAN	NNP
12350	7096	6	STYLE	STYLE	NNP
12350	7096	7	)	)	-RRB-
12350	7096	8	Select	select	VB
12350	7096	9	a	a	DT
12350	7096	10	medium	medium	NN
12350	7096	11	-	-	HYPH
12350	7096	12	size	size	NN
12350	7096	13	,	,	,
12350	7096	14	very	very	RB
12350	7096	15	hard	hard	JJ
12350	7096	16	head	head	NN
12350	7096	17	of	of	IN
12350	7096	18	red	red	JJ
12350	7096	19	cabbage	cabbage	NN
12350	7096	20	.	.	.
12350	7097	1	Remove	remove	VB
12350	7097	2	the	the	DT
12350	7097	3	outer	outer	JJ
12350	7097	4	leaves	leave	NNS
12350	7097	5	and	and	CC
12350	7097	6	cut	cut	VBD
12350	7097	7	the	the	DT
12350	7097	8	stalk	stalk	NN
12350	7097	9	off	off	RB
12350	7097	10	close	close	RB
12350	7097	11	to	to	IN
12350	7097	12	the	the	DT
12350	7097	13	head	head	NN
12350	7097	14	.	.	.
12350	7098	1	Then	then	RB
12350	7098	2	cut	cut	VB
12350	7098	3	the	the	DT
12350	7098	4	cabbage	cabbage	NN
12350	7098	5	in	in	IN
12350	7098	6	quarters	quarter	NNS
12350	7098	7	and	and	CC
12350	7098	8	take	take	VB
12350	7098	9	out	out	RP
12350	7098	10	the	the	DT
12350	7098	11	heart	heart	NN
12350	7098	12	close	close	JJ
12350	7098	13	to	to	IN
12350	7098	14	the	the	DT
12350	7098	15	leaves	leave	NNS
12350	7098	16	.	.	.
12350	7099	1	With	with	IN
12350	7099	2	a	a	DT
12350	7099	3	very	very	RB
12350	7099	4	sharp	sharp	JJ
12350	7099	5	,	,	,
12350	7099	6	thin	thin	JJ
12350	7099	7	-	-	HYPH
12350	7099	8	bladed	bladed	JJ
12350	7099	9	knife	knife	NN
12350	7099	10	cut	cut	VBD
12350	7099	11	the	the	DT
12350	7099	12	cabbage	cabbage	NN
12350	7099	13	in	in	IN
12350	7099	14	shreds	shred	NNS
12350	7099	15	as	as	RB
12350	7099	16	fine	fine	JJ
12350	7099	17	as	as	IN
12350	7099	18	possible	possible	JJ
12350	7099	19	.	.	.
12350	7100	1	After	after	IN
12350	7100	2	the	the	DT
12350	7100	3	cabbage	cabbage	NN
12350	7100	4	is	be	VBZ
12350	7100	5	all	all	DT
12350	7100	6	finely	finely	RB
12350	7100	7	cut	cut	VBN
12350	7100	8	let	let	VB
12350	7100	9	cold	cold	JJ
12350	7100	10	water	water	NN
12350	7100	11	run	run	VB
12350	7100	12	over	over	IN
12350	7100	13	it	-PRON-	PRP
12350	7100	14	through	through	IN
12350	7100	15	a	a	DT
12350	7100	16	colander	colander	NN
12350	7100	17	;	;	:
12350	7100	18	put	put	VB
12350	7100	19	the	the	DT
12350	7100	20	cabbage	cabbage	NN
12350	7100	21	in	in	IN
12350	7100	22	a	a	DT
12350	7100	23	big	big	JJ
12350	7100	24	kitchen	kitchen	NN
12350	7100	25	bowl	bowl	NN
12350	7100	26	or	or	CC
12350	7100	27	a	a	DT
12350	7100	28	stone	stone	NN
12350	7100	29	-	-	HYPH
12350	7100	30	crock	crock	NN
12350	7100	31	in	in	IN
12350	7100	32	layers	layer	NNS
12350	7100	33	about	about	IN
12350	7100	34	two	two	CD
12350	7100	35	inches	inch	NNS
12350	7100	36	thick	thick	JJ
12350	7100	37	.	.	.
12350	7101	1	Over	over	IN
12350	7101	2	each	each	DT
12350	7101	3	layer	layer	NN
12350	7101	4	place	place	NN
12350	7101	5	two	two	CD
12350	7101	6	or	or	CC
12350	7101	7	three	three	CD
12350	7101	8	thin	thin	JJ
12350	7101	9	slices	slice	NNS
12350	7101	10	of	of	IN
12350	7101	11	red	red	JJ
12350	7101	12	onions	onion	NNS
12350	7101	13	,	,	,
12350	7101	14	and	and	CC
12350	7101	15	sprinkle	sprinkle	VB
12350	7101	16	about	about	RB
12350	7101	17	four	four	CD
12350	7101	18	generous	generous	JJ
12350	7101	19	tablespoons	tablespoon	NNS
12350	7101	20	of	of	IN
12350	7101	21	salt	salt	NN
12350	7101	22	.	.	.
12350	7102	1	Repeat	repeat	VB
12350	7102	2	this	this	DT
12350	7102	3	process	process	NN
12350	7102	4	till	till	IN
12350	7102	5	all	all	PDT
12350	7102	6	the	the	DT
12350	7102	7	sliced	sliced	JJ
12350	7102	8	cabbage	cabbage	NN
12350	7102	9	is	be	VBZ
12350	7102	10	in	in	IN
12350	7102	11	the	the	DT
12350	7102	12	jar	jar	NN
12350	7102	13	or	or	CC
12350	7102	14	bowl	bowl	NN
12350	7102	15	.	.	.
12350	7103	1	Let	let	VB
12350	7103	2	the	the	DT
12350	7103	3	last	last	JJ
12350	7103	4	layer	layer	NN
12350	7103	5	be	be	VB
12350	7103	6	one	one	CD
12350	7103	7	of	of	IN
12350	7103	8	salt	salt	NN
12350	7103	9	.	.	.
12350	7104	1	Pour	pour	VB
12350	7104	2	a	a	DT
12350	7104	3	pint	pint	NN
12350	7104	4	of	of	IN
12350	7104	5	cold	cold	JJ
12350	7104	6	water	water	NN
12350	7104	7	over	over	IN
12350	7104	8	this	this	DT
12350	7104	9	.	.	.
12350	7105	1	Cover	cover	VB
12350	7105	2	it	-PRON-	PRP
12350	7105	3	with	with	IN
12350	7105	4	a	a	DT
12350	7105	5	plate	plate	NN
12350	7105	6	that	that	WDT
12350	7105	7	fits	fit	VBZ
12350	7105	8	closely	closely	RB
12350	7105	9	and	and	CC
12350	7105	10	lay	lie	VBD
12350	7105	11	a	a	DT
12350	7105	12	weight	weight	NN
12350	7105	13	of	of	IN
12350	7105	14	some	some	DT
12350	7105	15	sort	sort	NN
12350	7105	16	on	on	IN
12350	7105	17	the	the	DT
12350	7105	18	plate	plate	NN
12350	7105	19	and	and	CC
12350	7105	20	stand	stand	VB
12350	7105	21	the	the	DT
12350	7105	22	bowl	bowl	NN
12350	7105	23	in	in	IN
12350	7105	24	a	a	DT
12350	7105	25	cool	cool	JJ
12350	7105	26	place	place	NN
12350	7105	27	overnight	overnight	RB
12350	7105	28	.	.	.
12350	7106	1	In	in	IN
12350	7106	2	the	the	DT
12350	7106	3	morning	morning	NN
12350	7106	4	pour	pour	VBP
12350	7106	5	the	the	DT
12350	7106	6	cabbage	cabbage	NN
12350	7106	7	,	,	,
12350	7106	8	brine	brine	NN
12350	7106	9	and	and	CC
12350	7106	10	all	all	DT
12350	7106	11	,	,	,
12350	7106	12	in	in	IN
12350	7106	13	a	a	DT
12350	7106	14	large	large	JJ
12350	7106	15	colander	colander	NN
12350	7106	16	to	to	TO
12350	7106	17	drain	drain	VB
12350	7106	18	;	;	:
12350	7106	19	let	let	VB
12350	7106	20	the	the	DT
12350	7106	21	cold	cold	JJ
12350	7106	22	water	water	NN
12350	7106	23	from	from	IN
12350	7106	24	the	the	DT
12350	7106	25	tap	tap	NN
12350	7106	26	run	run	NN
12350	7106	27	over	over	IN
12350	7106	28	it	-PRON-	PRP
12350	7106	29	for	for	IN
12350	7106	30	about	about	RB
12350	7106	31	five	five	CD
12350	7106	32	minutes	minute	NNS
12350	7106	33	;	;	:
12350	7106	34	then	then	RB
12350	7106	35	return	return	VB
12350	7106	36	the	the	DT
12350	7106	37	cabbage	cabbage	NN
12350	7106	38	to	to	IN
12350	7106	39	the	the	DT
12350	7106	40	receptacle	receptacle	NN
12350	7106	41	in	in	IN
12350	7106	42	which	which	WDT
12350	7106	43	it	-PRON-	PRP
12350	7106	44	was	be	VBD
12350	7106	45	salted	salt	VBN
12350	7106	46	.	.	.
12350	7107	1	A	a	DT
12350	7107	2	stone	stone	NN
12350	7107	3	-	-	HYPH
12350	7107	4	crock	crock	NN
12350	7107	5	is	be	VBZ
12350	7107	6	really	really	RB
12350	7107	7	the	the	DT
12350	7107	8	best	good	JJS
12350	7107	9	,	,	,
12350	7107	10	as	as	IN
12350	7107	11	the	the	DT
12350	7107	12	cabbage	cabbage	NN
12350	7107	13	will	will	MD
12350	7107	14	keep	keep	VB
12350	7107	15	in	in	IN
12350	7107	16	it	-PRON-	PRP
12350	7107	17	all	all	DT
12350	7107	18	winter	winter	NN
12350	7107	19	.	.	.
12350	7108	1	In	in	IN
12350	7108	2	a	a	DT
12350	7108	3	kettle	kettle	NN
12350	7108	4	or	or	CC
12350	7108	5	saucepan	saucepan	NN
12350	7108	6	over	over	IN
12350	7108	7	the	the	DT
12350	7108	8	fire	fire	NN
12350	7108	9	add	add	VBP
12350	7108	10	a	a	DT
12350	7108	11	pint	pint	NN
12350	7108	12	of	of	IN
12350	7108	13	good	good	JJ
12350	7108	14	cider	cider	NN
12350	7108	15	vinegar	vinegar	NN
12350	7108	16	,	,	,
12350	7108	17	a	a	DT
12350	7108	18	gill	gill	NN
12350	7108	19	of	of	IN
12350	7108	20	tarragon	tarragon	NNP
12350	7108	21	vinegar	vinegar	NNP
12350	7108	22	,	,	,
12350	7108	23	a	a	DT
12350	7108	24	half	half	NN
12350	7108	25	pint	pint	NN
12350	7108	26	of	of	IN
12350	7108	27	cold	cold	JJ
12350	7108	28	water	water	NN
12350	7108	29	,	,	,
12350	7108	30	a	a	DT
12350	7108	31	half	half	JJ
12350	7108	32	pound	pound	NN
12350	7108	33	of	of	IN
12350	7108	34	granulated	granulate	VBN
12350	7108	35	sugar	sugar	NN
12350	7108	36	,	,	,
12350	7108	37	four	four	CD
12350	7108	38	bay	bay	NN
12350	7108	39	leaves	leave	NNS
12350	7108	40	,	,	,
12350	7108	41	a	a	DT
12350	7108	42	level	level	NN
12350	7108	43	tablespoon	tablespoon	NN
12350	7108	44	of	of	IN
12350	7108	45	allspice	allspice	NN
12350	7108	46	,	,	,
12350	7108	47	a	a	DT
12350	7108	48	teaspoon	teaspoon	NN
12350	7108	49	of	of	IN
12350	7108	50	peppercorns	peppercorn	NNS
12350	7108	51	and	and	CC
12350	7108	52	three	three	CD
12350	7108	53	ounces	ounce	NNS
12350	7108	54	of	of	IN
12350	7108	55	stick	stick	NNP
12350	7108	56	cinnamon	cinnamon	NN
12350	7108	57	broken	break	VBN
12350	7108	58	in	in	IN
12350	7108	59	half	half	JJ
12350	7108	60	-	-	HYPH
12350	7108	61	inch	inch	NN
12350	7108	62	pieces	piece	NNS
12350	7108	63	.	.	.
12350	7109	1	Let	let	VB
12350	7109	2	this	this	DT
12350	7109	3	all	all	DT
12350	7109	4	boil	boil	VB
12350	7109	5	one	one	CD
12350	7109	6	minute	minute	NN
12350	7109	7	and	and	CC
12350	7109	8	while	while	IN
12350	7109	9	boiling	boil	VBG
12350	7109	10	hot	hot	JJ
12350	7109	11	pour	pour	VB
12350	7109	12	it	-PRON-	PRP
12350	7109	13	over	over	IN
12350	7109	14	the	the	DT
12350	7109	15	cabbage	cabbage	NN
12350	7109	16	in	in	IN
12350	7109	17	the	the	DT
12350	7109	18	jar	jar	NN
12350	7109	19	;	;	:
12350	7109	20	place	place	VB
12350	7109	21	the	the	DT
12350	7109	22	plate	plate	NN
12350	7109	23	which	which	WDT
12350	7109	24	should	should	MD
12350	7109	25	be	be	VB
12350	7109	26	of	of	IN
12350	7109	27	porcelain	porcelain	NN
12350	7109	28	,	,	,
12350	7109	29	over	over	IN
12350	7109	30	it	-PRON-	PRP
12350	7109	31	;	;	:
12350	7109	32	then	then	RB
12350	7109	33	put	put	VB
12350	7109	34	the	the	DT
12350	7109	35	cover	cover	NN
12350	7109	36	of	of	IN
12350	7109	37	the	the	DT
12350	7109	38	jar	jar	NN
12350	7109	39	on	on	IN
12350	7109	40	and	and	CC
12350	7109	41	let	let	VB
12350	7109	42	this	this	DT
12350	7109	43	stand	stand	VB
12350	7109	44	for	for	IN
12350	7109	45	twenty	twenty	CD
12350	7109	46	-	-	HYPH
12350	7109	47	four	four	CD
12350	7109	48	hours	hour	NNS
12350	7109	49	.	.	.
12350	7110	1	Then	then	RB
12350	7110	2	pour	pour	VB
12350	7110	3	off	off	RP
12350	7110	4	the	the	DT
12350	7110	5	vinegar	vinegar	NN
12350	7110	6	,	,	,
12350	7110	7	heat	heat	VB
12350	7110	8	it	-PRON-	PRP
12350	7110	9	again	again	RB
12350	7110	10	till	till	IN
12350	7110	11	it	-PRON-	PRP
12350	7110	12	just	just	RB
12350	7110	13	boils	boil	VBZ
12350	7110	14	,	,	,
12350	7110	15	pour	pour	VB
12350	7110	16	it	-PRON-	PRP
12350	7110	17	over	over	IN
12350	7110	18	the	the	DT
12350	7110	19	cabbage	cabbage	NN
12350	7110	20	,	,	,
12350	7110	21	cover	cover	VB
12350	7110	22	it	-PRON-	PRP
12350	7110	23	and	and	CC
12350	7110	24	put	put	VBD
12350	7110	25	it	-PRON-	PRP
12350	7110	26	in	in	IN
12350	7110	27	a	a	DT
12350	7110	28	cool	cool	JJ
12350	7110	29	place	place	NN
12350	7110	30	.	.	.
12350	7111	1	It	-PRON-	PRP
12350	7111	2	will	will	MD
12350	7111	3	keep	keep	VB
12350	7111	4	in	in	IN
12350	7111	5	perfect	perfect	JJ
12350	7111	6	condition	condition	NN
12350	7111	7	all	all	DT
12350	7111	8	winter	winter	NN
12350	7111	9	,	,	,
12350	7111	10	and	and	CC
12350	7111	11	is	be	VBZ
12350	7111	12	one	one	CD
12350	7111	13	of	of	IN
12350	7111	14	the	the	DT
12350	7111	15	most	most	RBS
12350	7111	16	delicious	delicious	JJ
12350	7111	17	relishes	relish	NNS
12350	7111	18	known	know	VBN
12350	7111	19	.	.	.
12350	7112	1	SAUERKRAUT	SAUERKRAUT	NNP
12350	7112	2	Line	Line	NNP
12350	7112	3	the	the	DT
12350	7112	4	bottom	bottom	NN
12350	7112	5	and	and	CC
12350	7112	6	sides	side	NNS
12350	7112	7	of	of	IN
12350	7112	8	a	a	DT
12350	7112	9	clean	clean	JJ
12350	7112	10	barrel	barrel	NN
12350	7112	11	or	or	CC
12350	7112	12	keg	keg	NN
12350	7112	13	with	with	IN
12350	7112	14	cabbage	cabbage	NN
12350	7112	15	leaves	leave	NNS
12350	7112	16	.	.	.
12350	7113	1	Cut	cut	VB
12350	7113	2	into	into	IN
12350	7113	3	fine	fine	JJ
12350	7113	4	shreds	shred	VBZ
12350	7113	5	one	one	CD
12350	7113	6	or	or	CC
12350	7113	7	two	two	CD
12350	7113	8	dozen	dozen	NN
12350	7113	9	large	large	JJ
12350	7113	10	heads	head	NNS
12350	7113	11	of	of	IN
12350	7113	12	white	white	JJ
12350	7113	13	,	,	,
12350	7113	14	crisp	crisp	JJ
12350	7113	15	cabbage	cabbage	NN
12350	7113	16	.	.	.
12350	7114	1	Do	do	VB
12350	7114	2	this	this	DT
12350	7114	3	on	on	IN
12350	7114	4	a	a	DT
12350	7114	5	large	large	JJ
12350	7114	6	slaw	slaw	NN
12350	7114	7	-	-	HYPH
12350	7114	8	cutter	cutter	NN
12350	7114	9	.	.	.
12350	7115	1	Now	now	RB
12350	7115	2	begin	begin	VB
12350	7115	3	to	to	TO
12350	7115	4	pack	pack	VB
12350	7115	5	:	:	:
12350	7115	6	First	first	RB
12350	7115	7	put	put	VB
12350	7115	8	in	in	RP
12350	7115	9	a	a	DT
12350	7115	10	layer	layer	NN
12350	7115	11	of	of	IN
12350	7115	12	cabbage	cabbage	NN
12350	7115	13	,	,	,
12350	7115	14	say	say	VBP
12350	7115	15	about	about	RB
12350	7115	16	four	four	CD
12350	7115	17	inches	inch	NNS
12350	7115	18	deep	deep	JJ
12350	7115	19	,	,	,
12350	7115	20	and	and	CC
12350	7115	21	press	press	VB
12350	7115	22	down	down	RP
12350	7115	23	firmly	firmly	RB
12350	7115	24	and	and	CC
12350	7115	25	sprinkle	sprinkle	VB
12350	7115	26	with	with	IN
12350	7115	27	about	about	RB
12350	7115	28	four	four	CD
12350	7115	29	tablespoons	tablespoon	NNS
12350	7115	30	of	of	IN
12350	7115	31	salt	salt	NN
12350	7115	32	.	.	.
12350	7116	1	Put	put	VB
12350	7116	2	one	one	CD
12350	7116	3	or	or	CC
12350	7116	4	two	two	CD
12350	7116	5	tart	tart	JJ
12350	7116	6	apples	apple	NNS
12350	7116	7	,	,	,
12350	7116	8	cut	cut	VBN
12350	7116	9	up	up	RP
12350	7116	10	fine	fine	RB
12350	7116	11	,	,	,
12350	7116	12	between	between	IN
12350	7116	13	each	each	DT
12350	7116	14	layer	layer	NN
12350	7116	15	,	,	,
12350	7116	16	or	or	CC
12350	7116	17	some	some	DT
12350	7116	18	Malaga	Malaga	NNP
12350	7116	19	grapes	grape	NNS
12350	7116	20	(	(	-LRB-
12350	7116	21	which	which	WDT
12350	7116	22	will	will	MD
12350	7116	23	impart	impart	VB
12350	7116	24	a	a	DT
12350	7116	25	fine	fine	JJ
12350	7116	26	flavor	flavor	NN
12350	7116	27	to	to	IN
12350	7116	28	the	the	DT
12350	7116	29	kraut	kraut	NN
12350	7116	30	)	)	-RRB-
12350	7116	31	.	.	.
12350	7117	1	When	when	WRB
12350	7117	2	four	four	CD
12350	7117	3	layers	layer	NNS
12350	7117	4	have	have	VBP
12350	7117	5	been	be	VBN
12350	7117	6	put	put	VBN
12350	7117	7	in	in	RP
12350	7117	8	,	,	,
12350	7117	9	pound	pound	NN
12350	7117	10	with	with	IN
12350	7117	11	a	a	DT
12350	7117	12	wooden	wooden	JJ
12350	7117	13	beetle	beetle	NN
12350	7117	14	until	until	IN
12350	7117	15	the	the	DT
12350	7117	16	cabbage	cabbage	NN
12350	7117	17	is	be	VBZ
12350	7117	18	quite	quite	RB
12350	7117	19	compact	compact	JJ
12350	7117	20	and	and	CC
12350	7117	21	then	then	RB
12350	7117	22	add	add	VB
12350	7117	23	more	more	JJR
12350	7117	24	cabbage	cabbage	NN
12350	7117	25	,	,	,
12350	7117	26	and	and	CC
12350	7117	27	so	so	RB
12350	7117	28	on	on	RB
12350	7117	29	until	until	IN
12350	7117	30	all	all	DT
12350	7117	31	has	have	VBZ
12350	7117	32	been	be	VBN
12350	7117	33	salted	salt	VBN
12350	7117	34	,	,	,
12350	7117	35	always	always	RB
12350	7117	36	pounding	pound	VBG
12350	7117	37	down	down	RP
12350	7117	38	each	each	DT
12350	7117	39	layer	layer	NN
12350	7117	40	.	.	.
12350	7118	1	Last	last	JJ
12350	7118	2	,	,	,
12350	7118	3	cover	cover	VB
12350	7118	4	with	with	IN
12350	7118	5	cabbage	cabbage	NN
12350	7118	6	leaves	leave	NNS
12350	7118	7	,	,	,
12350	7118	8	then	then	RB
12350	7118	9	a	a	DT
12350	7118	10	clean	clean	JJ
12350	7118	11	cloth	cloth	NN
12350	7118	12	,	,	,
12350	7118	13	a	a	DT
12350	7118	14	well	well	RB
12350	7118	15	-	-	HYPH
12350	7118	16	fitting	fit	VBG
12350	7118	17	board	board	NN
12350	7118	18	,	,	,
12350	7118	19	and	and	CC
12350	7118	20	a	a	DT
12350	7118	21	heavy	heavy	JJ
12350	7118	22	stone	stone	NN
12350	7118	23	,	,	,
12350	7118	24	to	to	TO
12350	7118	25	act	act	VB
12350	7118	26	as	as	IN
12350	7118	27	weight	weight	NN
12350	7118	28	on	on	IN
12350	7118	29	top	top	NN
12350	7118	30	of	of	IN
12350	7118	31	all	all	DT
12350	7118	32	.	.	.
12350	7119	1	It	-PRON-	PRP
12350	7119	2	is	be	VBZ
12350	7119	3	now	now	RB
12350	7119	4	ready	ready	JJ
12350	7119	5	to	to	TO
12350	7119	6	set	set	VB
12350	7119	7	away	away	RP
12350	7119	8	in	in	IN
12350	7119	9	a	a	DT
12350	7119	10	cool	cool	JJ
12350	7119	11	cellar	cellar	NN
12350	7119	12	to	to	IN
12350	7119	13	ferment	ferment	NN
12350	7119	14	.	.	.
12350	7120	1	In	in	IN
12350	7120	2	two	two	CD
12350	7120	3	weeks	week	NNS
12350	7120	4	examine	examine	VBP
12350	7120	5	,	,	,
12350	7120	6	remove	remove	VB
12350	7120	7	the	the	DT
12350	7120	8	scum	scum	NN
12350	7120	9	,	,	,
12350	7120	10	if	if	IN
12350	7120	11	any	any	DT
12350	7120	12	;	;	:
12350	7120	13	wash	wash	VB
12350	7120	14	the	the	DT
12350	7120	15	cloth	cloth	NN
12350	7120	16	,	,	,
12350	7120	17	board	board	NN
12350	7120	18	and	and	CC
12350	7120	19	stone	stone	NN
12350	7120	20	,	,	,
12350	7120	21	wash	wash	VBP
12350	7120	22	also	also	RB
12350	7120	23	the	the	DT
12350	7120	24	sides	side	NNS
12350	7120	25	of	of	IN
12350	7120	26	the	the	DT
12350	7120	27	keg	keg	NN
12350	7120	28	or	or	CC
12350	7120	29	jar	jar	NN
12350	7120	30	,	,	,
12350	7120	31	and	and	CC
12350	7120	32	place	place	VB
12350	7120	33	all	all	DT
12350	7120	34	back	back	RB
12350	7120	35	again	again	RB
12350	7120	36	.	.	.
12350	7121	1	This	this	DT
12350	7121	2	must	must	MD
12350	7121	3	be	be	VB
12350	7121	4	done	do	VBN
12350	7121	5	weekly	weekly	NN
12350	7121	6	.	.	.
12350	7122	1	CORN	corn	NN
12350	7122	2	RELISH	RELISH	NNS
12350	7122	3	Boil	boil	NN
12350	7122	4	nine	nine	CD
12350	7122	5	ears	ear	NNS
12350	7122	6	of	of	IN
12350	7122	7	corn	corn	NN
12350	7122	8	and	and	CC
12350	7122	9	cut	cut	VBN
12350	7122	10	from	from	IN
12350	7122	11	cob	cob	NNP
12350	7122	12	;	;	:
12350	7122	13	chop	chop	NNP
12350	7122	14	fine	fine	JJ
12350	7122	15	large	large	JJ
12350	7122	16	head	head	NN
12350	7122	17	of	of	IN
12350	7122	18	cabbage	cabbage	NN
12350	7122	19	and	and	CC
12350	7122	20	salt	salt	NN
12350	7122	21	it	-PRON-	PRP
12350	7122	22	;	;	:
12350	7122	23	chop	chop	VB
12350	7122	24	six	six	CD
12350	7122	25	green	green	JJ
12350	7122	26	peppers	pepper	NNS
12350	7122	27	;	;	:
12350	7122	28	two	two	CD
12350	7122	29	tablespoons	tablespoon	NNS
12350	7122	30	of	of	IN
12350	7122	31	white	white	JJ
12350	7122	32	mustard	mustard	NN
12350	7122	33	-	-	HYPH
12350	7122	34	seed	seed	NN
12350	7122	35	,	,	,
12350	7122	36	three	three	CD
12350	7122	37	pints	pint	NNS
12350	7122	38	of	of	IN
12350	7122	39	vinegar	vinegar	NN
12350	7122	40	,	,	,
12350	7122	41	one	one	CD
12350	7122	42	cup	cup	NN
12350	7122	43	of	of	IN
12350	7122	44	granulated	granulate	VBN
12350	7122	45	sugar	sugar	NN
12350	7122	46	,	,	,
12350	7122	47	two	two	CD
12350	7122	48	tablespoons	tablespoon	NNS
12350	7122	49	of	of	IN
12350	7122	50	turmeric	turmeric	NN
12350	7122	51	,	,	,
12350	7122	52	two	two	CD
12350	7122	53	tablespoons	tablespoon	NNS
12350	7122	54	of	of	IN
12350	7122	55	cornstarch	cornstarch	NN
12350	7122	56	,	,	,
12350	7122	57	and	and	CC
12350	7122	58	one	one	CD
12350	7122	59	tablespoon	tablespoon	NN
12350	7122	60	of	of	IN
12350	7122	61	dry	dry	JJ
12350	7122	62	mustard	mustard	NN
12350	7122	63	.	.	.
12350	7123	1	Dissolve	dissolve	JJ
12350	7123	2	cornstarch	cornstarch	NN
12350	7123	3	and	and	CC
12350	7123	4	mustard	mustard	NN
12350	7123	5	in	in	IN
12350	7123	6	the	the	DT
12350	7123	7	vinegar	vinegar	NN
12350	7123	8	;	;	,
12350	7123	9	put	put	VBN
12350	7123	10	on	on	RP
12350	7123	11	to	to	IN
12350	7123	12	thicken	thicken	NN
12350	7123	13	.	.	.
12350	7124	1	Strain	strain	VB
12350	7124	2	salt	salt	NN
12350	7124	3	-	-	HYPH
12350	7124	4	water	water	NN
12350	7124	5	from	from	IN
12350	7124	6	the	the	DT
12350	7124	7	cabbage	cabbage	NN
12350	7124	8	.	.	.
12350	7125	1	Mix	mix	VB
12350	7125	2	all	all	PDT
12350	7125	3	the	the	DT
12350	7125	4	ingredients	ingredient	NNS
12350	7125	5	and	and	CC
12350	7125	6	stir	stir	VB
12350	7125	7	in	in	IN
12350	7125	8	pot	pot	NN
12350	7125	9	of	of	IN
12350	7125	10	vinegar	vinegar	NN
12350	7125	11	.	.	.
12350	7126	1	Let	let	VB
12350	7126	2	all	all	DT
12350	7126	3	get	get	VB
12350	7126	4	very	very	RB
12350	7126	5	hot	hot	JJ
12350	7126	6	and	and	CC
12350	7126	7	seal	seal	VB
12350	7126	8	in	in	RP
12350	7126	9	pint	pint	NN
12350	7126	10	jars	jar	NNS
12350	7126	11	.	.	.
12350	7127	1	This	this	DT
12350	7127	2	is	be	VBZ
12350	7127	3	fine	fine	JJ
12350	7127	4	as	as	IN
12350	7127	5	a	a	DT
12350	7127	6	pickle	pickle	NN
12350	7127	7	with	with	IN
12350	7127	8	cold	cold	JJ
12350	7127	9	meats	meat	NNS
12350	7127	10	.	.	.
12350	7128	1	MUSHROOM	MUSHROOM	NNP
12350	7128	2	CATSUP	CATSUP	NNP
12350	7128	3	Wash	Wash	NNP
12350	7128	4	and	and	CC
12350	7128	5	look	look	VB
12350	7128	6	over	over	IN
12350	7128	7	one	one	CD
12350	7128	8	pint	pint	NN
12350	7128	9	of	of	IN
12350	7128	10	mushrooms	mushroom	NNS
12350	7128	11	carefully	carefully	RB
12350	7128	12	,	,	,
12350	7128	13	put	put	VBD
12350	7128	14	them	-PRON-	PRP
12350	7128	15	in	in	IN
12350	7128	16	an	an	DT
12350	7128	17	earthen	earthen	JJ
12350	7128	18	jar	jar	NN
12350	7128	19	with	with	IN
12350	7128	20	alternate	alternate	JJ
12350	7128	21	layers	layer	NNS
12350	7128	22	of	of	IN
12350	7128	23	salt	salt	NN
12350	7128	24	.	.	.
12350	7129	1	Let	let	VB
12350	7129	2	stand	stand	VB
12350	7129	3	for	for	IN
12350	7129	4	twenty	twenty	CD
12350	7129	5	-	-	HYPH
12350	7129	6	four	four	CD
12350	7129	7	hours	hour	NNS
12350	7129	8	in	in	IN
12350	7129	9	a	a	DT
12350	7129	10	comparatively	comparatively	RB
12350	7129	11	warm	warm	JJ
12350	7129	12	place	place	NN
12350	7129	13	;	;	:
12350	7129	14	put	put	VBD
12350	7129	15	through	through	IN
12350	7129	16	a	a	DT
12350	7129	17	fruit	fruit	NN
12350	7129	18	press	press	NN
12350	7129	19	and	and	CC
12350	7129	20	add	add	VB
12350	7129	21	one	one	CD
12350	7129	22	-	-	HYPH
12350	7129	23	fourth	fourth	NN
12350	7129	24	ounce	ounce	NN
12350	7129	25	of	of	IN
12350	7129	26	green	green	JJ
12350	7129	27	ginger	ginger	NN
12350	7129	28	root	root	NN
12350	7129	29	cut	cut	VBN
12350	7129	30	in	in	IN
12350	7129	31	small	small	JJ
12350	7129	32	pieces	piece	NNS
12350	7129	33	.	.	.
12350	7130	1	Measure	measure	VB
12350	7130	2	the	the	DT
12350	7130	3	mushroom	mushroom	NN
12350	7130	4	liquor	liquor	NN
12350	7130	5	;	;	:
12350	7130	6	to	to	IN
12350	7130	7	one	one	CD
12350	7130	8	pint	pint	NN
12350	7130	9	of	of	IN
12350	7130	10	liquor	liquor	NN
12350	7130	11	add	add	VB
12350	7130	12	one	one	CD
12350	7130	13	-	-	HYPH
12350	7130	14	half	half	NN
12350	7130	15	ounce	ounce	NN
12350	7130	16	of	of	IN
12350	7130	17	peppercorn	peppercorn	NN
12350	7130	18	and	and	CC
12350	7130	19	simmer	simmer	NN
12350	7130	20	for	for	IN
12350	7130	21	forty	forty	CD
12350	7130	22	minutes	minute	NNS
12350	7130	23	;	;	:
12350	7130	24	then	then	RB
12350	7130	25	add	add	VB
12350	7130	26	one	one	CD
12350	7130	27	-	-	HYPH
12350	7130	28	fourth	fourth	NN
12350	7130	29	ounce	ounce	NN
12350	7130	30	of	of	IN
12350	7130	31	allspice	allspice	NN
12350	7130	32	and	and	CC
12350	7130	33	of	of	IN
12350	7130	34	cloves	clove	NNS
12350	7130	35	and	and	CC
12350	7130	36	one	one	CD
12350	7130	37	blade	blade	NN
12350	7130	38	of	of	IN
12350	7130	39	mace	mace	NN
12350	7130	40	and	and	CC
12350	7130	41	boil	boil	VB
12350	7130	42	for	for	IN
12350	7130	43	fifteen	fifteen	CD
12350	7130	44	minutes	minute	NNS
12350	7130	45	.	.	.
12350	7131	1	Take	take	VB
12350	7131	2	from	from	IN
12350	7131	3	fire	fire	NN
12350	7131	4	and	and	CC
12350	7131	5	cool	cool	JJ
12350	7131	6	.	.	.
12350	7132	1	Strain	strain	VB
12350	7132	2	through	through	IN
12350	7132	3	a	a	DT
12350	7132	4	cloth	cloth	NN
12350	7132	5	,	,	,
12350	7132	6	bottle	bottle	NN
12350	7132	7	and	and	CC
12350	7132	8	seal	seal	VB
12350	7132	9	.	.	.
12350	7133	1	TOMATO	tomato	NN
12350	7133	2	CATSUP	CATSUP	NNP
12350	7133	3	Cut	Cut	NNP
12350	7133	4	eight	eight	CD
12350	7133	5	quarts	quart	NNS
12350	7133	6	of	of	IN
12350	7133	7	tomatoes	tomato	NNS
12350	7133	8	in	in	IN
12350	7133	9	pieces	piece	NNS
12350	7133	10	and	and	CC
12350	7133	11	stew	stew	VB
12350	7133	12	them	-PRON-	PRP
12350	7133	13	until	until	IN
12350	7133	14	soft	soft	JJ
12350	7133	15	;	;	:
12350	7133	16	press	press	VB
12350	7133	17	through	through	IN
12350	7133	18	a	a	DT
12350	7133	19	sieve	sieve	NN
12350	7133	20	to	to	TO
12350	7133	21	remove	remove	VB
12350	7133	22	the	the	DT
12350	7133	23	skins	skin	NNS
12350	7133	24	and	and	CC
12350	7133	25	seeds	seed	NNS
12350	7133	26	;	;	:
12350	7133	27	add	add	VB
12350	7133	28	one	one	CD
12350	7133	29	head	head	NN
12350	7133	30	of	of	IN
12350	7133	31	garlic	garlic	NN
12350	7133	32	or	or	CC
12350	7133	33	one	one	CD
12350	7133	34	-	-	HYPH
12350	7133	35	half	half	NN
12350	7133	36	onion	onion	NN
12350	7133	37	,	,	,
12350	7133	38	one	one	CD
12350	7133	39	-	-	HYPH
12350	7133	40	half	half	NN
12350	7133	41	tablespoon	tablespoon	NN
12350	7133	42	of	of	IN
12350	7133	43	black	black	JJ
12350	7133	44	pepper	pepper	NN
12350	7133	45	,	,	,
12350	7133	46	one	one	CD
12350	7133	47	-	-	HYPH
12350	7133	48	quarter	quarter	NN
12350	7133	49	teaspoon	teaspoon	NN
12350	7133	50	of	of	IN
12350	7133	51	red	red	JJ
12350	7133	52	pepper	pepper	NN
12350	7133	53	,	,	,
12350	7133	54	one	one	CD
12350	7133	55	-	-	HYPH
12350	7133	56	half	half	NN
12350	7133	57	ounce	ounce	NN
12350	7133	58	whole	whole	JJ
12350	7133	59	cloves	clove	NNS
12350	7133	60	,	,	,
12350	7133	61	three	three	CD
12350	7133	62	-	-	HYPH
12350	7133	63	quarters	quarter	NNS
12350	7133	64	of	of	IN
12350	7133	65	a	a	DT
12350	7133	66	cup	cup	NN
12350	7133	67	of	of	IN
12350	7133	68	salt	salt	NN
12350	7133	69	and	and	CC
12350	7133	70	one	one	CD
12350	7133	71	of	of	IN
12350	7133	72	cider	cider	NN
12350	7133	73	vinegar	vinegar	NN
12350	7133	74	;	;	:
12350	7133	75	mix	mix	VB
12350	7133	76	thoroughly	thoroughly	RB
12350	7133	77	and	and	CC
12350	7133	78	boil	boil	VB
12350	7133	79	about	about	RB
12350	7133	80	three	three	CD
12350	7133	81	hours	hour	NNS
12350	7133	82	or	or	CC
12350	7133	83	until	until	IN
12350	7133	84	reduced	reduce	VBN
12350	7133	85	one	one	CD
12350	7133	86	-	-	HYPH
12350	7133	87	half	half	NN
12350	7133	88	.	.	.
12350	7134	1	Bottle	bottle	VB
12350	7134	2	without	without	IN
12350	7134	3	straining	strain	VBG
12350	7134	4	,	,	,
12350	7134	5	then	then	RB
12350	7134	6	seal	seal	VB
12350	7134	7	.	.	.
12350	7135	1	TOMATO	TOMATO	NNP
12350	7135	2	SAUCE	SAUCE	NNP
12350	7135	3	(	(	-LRB-
12350	7135	4	CHILI	CHILI	NNP
12350	7135	5	)	)	-RRB-
12350	7135	6	Forty	forty	CD
12350	7135	7	-	-	HYPH
12350	7135	8	five	five	CD
12350	7135	9	large	large	JJ
12350	7135	10	tomatoes	tomato	NNS
12350	7135	11	,	,	,
12350	7135	12	skin	skin	NN
12350	7135	13	and	and	CC
12350	7135	14	cut	cut	VBD
12350	7135	15	into	into	IN
12350	7135	16	pieces	piece	NNS
12350	7135	17	,	,	,
12350	7135	18	twenty	twenty	CD
12350	7135	19	green	green	JJ
12350	7135	20	peppers	pepper	NNS
12350	7135	21	,	,	,
12350	7135	22	twenty	twenty	CD
12350	7135	23	red	red	JJ
12350	7135	24	peppers	pepper	NNS
12350	7135	25	,	,	,
12350	7135	26	six	six	CD
12350	7135	27	onions	onion	NNS
12350	7135	28	,	,	,
12350	7135	29	all	all	DT
12350	7135	30	cut	cut	VBN
12350	7135	31	fine	fine	JJ
12350	7135	32	,	,	,
12350	7135	33	two	two	CD
12350	7135	34	tablespoons	tablespoon	NNS
12350	7135	35	of	of	IN
12350	7135	36	salt	salt	NN
12350	7135	37	,	,	,
12350	7135	38	six	six	CD
12350	7135	39	small	small	JJ
12350	7135	40	cups	cup	NNS
12350	7135	41	of	of	IN
12350	7135	42	vinegar	vinegar	NN
12350	7135	43	,	,	,
12350	7135	44	two	two	CD
12350	7135	45	cups	cup	NNS
12350	7135	46	of	of	IN
12350	7135	47	sugar	sugar	NN
12350	7135	48	.	.	.
12350	7136	1	Mix	mix	VB
12350	7136	2	all	all	DT
12350	7136	3	together	together	RB
12350	7136	4	and	and	CC
12350	7136	5	boil	boil	VB
12350	7136	6	two	two	CD
12350	7136	7	hours	hour	NNS
12350	7136	8	,	,	,
12350	7136	9	then	then	RB
12350	7136	10	add	add	VB
12350	7136	11	one	one	CD
12350	7136	12	tablespoon	tablespoon	NN
12350	7136	13	each	each	DT
12350	7136	14	of	of	IN
12350	7136	15	ginger	ginger	NN
12350	7136	16	,	,	,
12350	7136	17	cloves	clove	NNS
12350	7136	18	,	,	,
12350	7136	19	cinnamon	cinnamon	NN
12350	7136	20	and	and	CC
12350	7136	21	allspice	allspice	JJ
12350	7136	22	,	,	,
12350	7136	23	and	and	CC
12350	7136	24	boil	boil	VB
12350	7136	25	up	up	RP
12350	7136	26	once	once	RB
12350	7136	27	.	.	.
12350	7137	1	Bottle	bottle	VB
12350	7137	2	and	and	CC
12350	7137	3	seal	seal	VB
12350	7137	4	at	at	RP
12350	7137	5	once	once	RB
12350	7137	6	.	.	.
12350	7138	1	*	*	NFP
12350	7138	2	PASSOVER	PASSOVER	NNP
12350	7138	3	DISHES	DISHES	NNP
12350	7138	4	*	*	NFP
12350	7138	5	CAKES	CAKES	NNP
12350	7138	6	,	,	,
12350	7138	7	PUDDINGS	PUDDINGS	NNP
12350	7138	8	,	,	,
12350	7138	9	SAUCES	SAUCES	NNP
12350	7138	10	,	,	,
12350	7138	11	WINES	WINES	NNPS
12350	7138	12	,	,	,
12350	7138	13	ETC	ETC	NNP
12350	7138	14	.	.	.
12350	7139	1	How	how	WRB
12350	7139	2	to	to	TO
12350	7139	3	set	set	VB
12350	7139	4	the	the	DT
12350	7139	5	table	table	NN
12350	7139	6	for	for	IN
12350	7139	7	the	the	DT
12350	7139	8	service	service	NN
12350	7139	9	of	of	IN
12350	7139	10	the	the	DT
12350	7139	11	"	"	``
12350	7139	12	Seder	Seder	NNP
12350	7139	13	"	"	''
12350	7139	14	on	on	IN
12350	7139	15	the	the	DT
12350	7139	16	eve	eve	NN
12350	7139	17	of	of	IN
12350	7139	18	Pesach	Pesach	NNP
12350	7139	19	or	or	CC
12350	7139	20	Passover	Passover	NNP
12350	7139	21	.	.	.
12350	7140	1	Set	Set	VBN
12350	7140	2	the	the	DT
12350	7140	3	table	table	NN
12350	7140	4	as	as	IN
12350	7140	5	usual	usual	JJ
12350	7140	6	,	,	,
12350	7140	7	have	have	VB
12350	7140	8	everything	everything	NN
12350	7140	9	fresh	fresh	JJ
12350	7140	10	and	and	CC
12350	7140	11	clean	clean	JJ
12350	7140	12	;	;	:
12350	7140	13	a	a	DT
12350	7140	14	wineglass	wineglass	NN
12350	7140	15	for	for	IN
12350	7140	16	each	each	DT
12350	7140	17	person	person	NN
12350	7140	18	,	,	,
12350	7140	19	and	and	CC
12350	7140	20	an	an	DT
12350	7140	21	extra	extra	JJ
12350	7140	22	one	one	NN
12350	7140	23	placed	place	VBN
12350	7140	24	near	near	IN
12350	7140	25	the	the	DT
12350	7140	26	platter	platter	NN
12350	7140	27	of	of	IN
12350	7140	28	the	the	DT
12350	7140	29	man	man	NN
12350	7140	30	who	who	WP
12350	7140	31	conducts	conduct	VBZ
12350	7140	32	the	the	DT
12350	7140	33	seder	seder	NN
12350	7140	34	.	.	.
12350	7141	1	Then	then	RB
12350	7141	2	get	get	VB
12350	7141	3	a	a	DT
12350	7141	4	large	large	JJ
12350	7141	5	napkin	napkin	NN
12350	7141	6	;	;	:
12350	7141	7	fold	fold	VB
12350	7141	8	it	-PRON-	PRP
12350	7141	9	into	into	IN
12350	7141	10	four	four	CD
12350	7141	11	parts	part	NNS
12350	7141	12	,	,	,
12350	7141	13	set	set	VBD
12350	7141	14	it	-PRON-	PRP
12350	7141	15	on	on	IN
12350	7141	16	a	a	DT
12350	7141	17	plate	plate	NN
12350	7141	18	,	,	,
12350	7141	19	and	and	CC
12350	7141	20	in	in	IN
12350	7141	21	each	each	DT
12350	7141	22	fold	fold	JJ
12350	7141	23	put	put	VBN
12350	7141	24	a	a	DT
12350	7141	25	perfect	perfect	JJ
12350	7141	26	matzoth	matzoth	NN
12350	7141	27	;	;	:
12350	7141	28	that	that	RB
12350	7141	29	is	is	RB
12350	7141	30	,	,	,
12350	7141	31	one	one	NN
12350	7141	32	that	that	WDT
12350	7141	33	is	be	VBZ
12350	7141	34	not	not	RB
12350	7141	35	broken	break	VBN
12350	7141	36	or	or	CC
12350	7141	37	unshapely	unshapely	RB
12350	7141	38	;	;	:
12350	7141	39	in	in	IN
12350	7141	40	short	short	JJ
12350	7141	41	,	,	,
12350	7141	42	one	one	CD
12350	7141	43	without	without	IN
12350	7141	44	a	a	DT
12350	7141	45	blemish	blemish	NN
12350	7141	46	.	.	.
12350	7142	1	Then	then	RB
12350	7142	2	place	place	VB
12350	7142	3	the	the	DT
12350	7142	4	following	follow	VBG
12350	7142	5	articles	article	NNS
12350	7142	6	on	on	IN
12350	7142	7	a	a	DT
12350	7142	8	platter	platter	NN
12350	7142	9	:	:	:
12350	7142	10	One	one	CD
12350	7142	11	hard	hard	RB
12350	7142	12	-	-	HYPH
12350	7142	13	boiled	boil	VBN
12350	7142	14	egg	egg	NN
12350	7142	15	,	,	,
12350	7142	16	a	a	DT
12350	7142	17	lamb	lamb	NN
12350	7142	18	bone	bone	NN
12350	7142	19	that	that	WDT
12350	7142	20	has	have	VBZ
12350	7142	21	been	be	VBN
12350	7142	22	roasted	roast	VBN
12350	7142	23	in	in	IN
12350	7142	24	ashes	ashe	NNS
12350	7142	25	,	,	,
12350	7142	26	the	the	DT
12350	7142	27	top	top	NN
12350	7142	28	of	of	IN
12350	7142	29	a	a	DT
12350	7142	30	nice	nice	JJ
12350	7142	31	stick	stick	NN
12350	7142	32	of	of	IN
12350	7142	33	horse	horse	NN
12350	7142	34	-	-	HYPH
12350	7142	35	radish	radish	NN
12350	7142	36	(	(	-LRB-
12350	7142	37	it	-PRON-	PRP
12350	7142	38	must	must	MD
12350	7142	39	be	be	VB
12350	7142	40	fresh	fresh	JJ
12350	7142	41	and	and	CC
12350	7142	42	green	green	JJ
12350	7142	43	)	)	-RRB-
12350	7142	44	,	,	,
12350	7142	45	a	a	DT
12350	7142	46	bunch	bunch	NN
12350	7142	47	of	of	IN
12350	7142	48	nice	nice	JJ
12350	7142	49	curly	curly	RB
12350	7142	50	parsley	parsley	NNP
12350	7142	51	and	and	CC
12350	7142	52	some	some	DT
12350	7142	53	bitter	bitter	JJ
12350	7142	54	herb	herb	NN
12350	7142	55	(	(	-LRB-
12350	7142	56	the	the	DT
12350	7142	57	Germans	Germans	NNPS
12350	7142	58	call	call	VBP
12350	7142	59	it	-PRON-	PRP
12350	7142	60	lattig	lattig	NN
12350	7142	61	)	)	-RRB-
12350	7142	62	,	,	,
12350	7142	63	and	and	CC
12350	7142	64	,	,	,
12350	7142	65	also	also	RB
12350	7142	66	,	,	,
12350	7142	67	a	a	DT
12350	7142	68	small	small	JJ
12350	7142	69	vessel	vessel	NN
12350	7142	70	filled	fill	VBN
12350	7142	71	with	with	IN
12350	7142	72	salt	salt	NN
12350	7142	73	water	water	NN
12350	7142	74	.	.	.
12350	7143	1	Next	next	RB
12350	7143	2	to	to	IN
12350	7143	3	this	this	DT
12350	7143	4	platter	platter	NN
12350	7143	5	place	place	VB
12350	7143	6	a	a	DT
12350	7143	7	small	small	JJ
12350	7143	8	bowl	bowl	NN
12350	7143	9	filled	fill	VBN
12350	7143	10	with	with	IN
12350	7143	11	[	[	-LRB-
12350	7143	12	Hebrew	hebrew	JJ
12350	7143	13	*	*	NFP
12350	7143	14	*	*	NFP
12350	7143	15	]	]	-RRB-
12350	7143	16	prepared	prepare	VBN
12350	7143	17	as	as	IN
12350	7143	18	follows	follow	VBZ
12350	7143	19	:	:	:
12350	7143	20	Pare	pare	VB
12350	7143	21	and	and	CC
12350	7143	22	chop	chop	VB
12350	7143	23	up	up	RP
12350	7143	24	a	a	DT
12350	7143	25	few	few	JJ
12350	7143	26	apples	apple	NNS
12350	7143	27	,	,	,
12350	7143	28	add	add	VB
12350	7143	29	sugar	sugar	NN
12350	7143	30	,	,	,
12350	7143	31	cinnamon	cinnamon	NN
12350	7143	32	,	,	,
12350	7143	33	pounded	pound	VBD
12350	7143	34	almonds	almond	NNS
12350	7143	35	,	,	,
12350	7143	36	some	some	DT
12350	7143	37	white	white	JJ
12350	7143	38	wine	wine	NN
12350	7143	39	and	and	CC
12350	7143	40	grated	grate	VBD
12350	7143	41	lemon	lemon	NN
12350	7143	42	peel	peel	NN
12350	7143	43	,	,	,
12350	7143	44	and	and	CC
12350	7143	45	mix	mix	VB
12350	7143	46	thoroughly	thoroughly	RB
12350	7143	47	.	.	.
12350	7144	1	Place	place	VB
12350	7144	2	these	these	DT
12350	7144	3	dishes	dish	NNS
12350	7144	4	in	in	IN
12350	7144	5	front	front	NN
12350	7144	6	of	of	IN
12350	7144	7	the	the	DT
12350	7144	8	one	one	NN
12350	7144	9	that	that	WDT
12350	7144	10	conducts	conduct	VBZ
12350	7144	11	the	the	DT
12350	7144	12	seder	seder	NN
12350	7144	13	,	,	,
12350	7144	14	and	and	CC
12350	7144	15	to	to	IN
12350	7144	16	his	-PRON-	PRP$
12350	7144	17	left	left	JJ
12350	7144	18	place	place	NN
12350	7144	19	two	two	CD
12350	7144	20	pillows	pillow	NNS
12350	7144	21	,	,	,
12350	7144	22	nicely	nicely	RB
12350	7144	23	covered	cover	VBN
12350	7144	24	,	,	,
12350	7144	25	and	and	CC
12350	7144	26	a	a	DT
12350	7144	27	small	small	JJ
12350	7144	28	table	table	NN
12350	7144	29	or	or	CC
12350	7144	30	chair	chair	NN
12350	7144	31	,	,	,
12350	7144	32	on	on	IN
12350	7144	33	which	which	WDT
12350	7144	34	has	have	VBZ
12350	7144	35	been	be	VBN
12350	7144	36	placed	place	VBN
12350	7144	37	a	a	DT
12350	7144	38	wash	wash	NN
12350	7144	39	-	-	HYPH
12350	7144	40	bowl	bowl	NN
12350	7144	41	with	with	IN
12350	7144	42	a	a	DT
12350	7144	43	pitcher	pitcher	NN
12350	7144	44	of	of	IN
12350	7144	45	water	water	NN
12350	7144	46	and	and	CC
12350	7144	47	clean	clean	JJ
12350	7144	48	towel	towel	NN
12350	7144	49	.	.	.
12350	7145	1	In	in	IN
12350	7145	2	some	some	DT
12350	7145	3	families	family	NNS
12350	7145	4	hard	hard	RB
12350	7145	5	-	-	HYPH
12350	7145	6	boiled	boil	VBN
12350	7145	7	eggs	egg	NNS
12350	7145	8	are	be	VBP
12350	7145	9	distributed	distribute	VBN
12350	7145	10	after	after	IN
12350	7145	11	the	the	DT
12350	7145	12	seder	seder	NN
12350	7145	13	.	.	.
12350	7146	1	PESACH	PESACH	NNP
12350	7146	2	BORSHT	BORSHT	NNP
12350	7146	3	About	about	RB
12350	7146	4	three	three	CD
12350	7146	5	weeks	week	NNS
12350	7146	6	before	before	IN
12350	7146	7	Pesach	Pesach	NNP
12350	7146	8	take	take	VBP
12350	7146	9	twenty	twenty	CD
12350	7146	10	pounds	pound	NNS
12350	7146	11	of	of	IN
12350	7146	12	beet	beet	NN
12350	7146	13	-	-	HYPH
12350	7146	14	root	root	NN
12350	7146	15	,	,	,
12350	7146	16	which	which	WDT
12350	7146	17	must	must	MD
12350	7146	18	be	be	VB
12350	7146	19	thoroughly	thoroughly	RB
12350	7146	20	washed	wash	VBN
12350	7146	21	and	and	CC
12350	7146	22	scraped	scrape	VBN
12350	7146	23	.	.	.
12350	7147	1	Place	place	VB
12350	7147	2	the	the	DT
12350	7147	3	whole	whole	NN
12350	7147	4	in	in	IN
12350	7147	5	a	a	DT
12350	7147	6	six	six	CD
12350	7147	7	-	-	HYPH
12350	7147	8	quart	quart	NN
12350	7147	9	crock	crock	NN
12350	7147	10	,	,	,
12350	7147	11	cover	cover	VBP
12350	7147	12	with	with	IN
12350	7147	13	water	water	NN
12350	7147	14	.	.	.
12350	7148	1	Place	place	VB
12350	7148	2	the	the	DT
12350	7148	3	cover	cover	NN
12350	7148	4	on	on	IN
12350	7148	5	the	the	DT
12350	7148	6	crock	crock	NN
12350	7148	7	and	and	CC
12350	7148	8	over	over	IN
12350	7148	9	this	this	DT
12350	7148	10	cover	cover	NN
12350	7148	11	put	put	VB
12350	7148	12	a	a	DT
12350	7148	13	clean	clean	JJ
12350	7148	14	cloth	cloth	NN
12350	7148	15	.	.	.
12350	7149	1	When	when	WRB
12350	7149	2	ready	ready	JJ
12350	7149	3	for	for	IN
12350	7149	4	use	use	VB
12350	7149	5	the	the	DT
12350	7149	6	liquor	liquor	NN
12350	7149	7	is	be	VBZ
12350	7149	8	boiled	boil	VBN
12350	7149	9	with	with	IN
12350	7149	10	any	any	DT
12350	7149	11	relishes	relish	NNS
12350	7149	12	and	and	CC
12350	7149	13	spices	spice	NNS
12350	7149	14	that	that	WDT
12350	7149	15	are	be	VBP
12350	7149	16	liked	like	VBN
12350	7149	17	and	and	CC
12350	7149	18	may	may	MD
12350	7149	19	be	be	VB
12350	7149	20	used	use	VBN
12350	7149	21	either	either	CC
12350	7149	22	hot	hot	JJ
12350	7149	23	or	or	CC
12350	7149	24	cold	cold	JJ
12350	7149	25	.	.	.
12350	7150	1	Boil	boil	VB
12350	7150	2	as	as	RB
12350	7150	3	much	much	RB
12350	7150	4	as	as	IN
12350	7150	5	required	require	VBN
12350	7150	6	for	for	IN
12350	7150	7	the	the	DT
12350	7150	8	meal	meal	NN
12350	7150	9	,	,	,
12350	7150	10	for	for	IN
12350	7150	11	twenty	twenty	CD
12350	7150	12	minutes	minute	NNS
12350	7150	13	or	or	CC
12350	7150	14	longer	long	JJR
12350	7150	15	if	if	IN
12350	7150	16	desired	desire	VBN
12350	7150	17	,	,	,
12350	7150	18	and	and	CC
12350	7150	19	thicken	thicken	VBN
12350	7150	20	with	with	IN
12350	7150	21	beaten	beat	VBN
12350	7150	22	whole	whole	JJ
12350	7150	23	eggs	egg	NNS
12350	7150	24	that	that	WDT
12350	7150	25	have	have	VBP
12350	7150	26	been	be	VBN
12350	7150	27	mixed	mix	VBN
12350	7150	28	with	with	IN
12350	7150	29	a	a	DT
12350	7150	30	little	little	JJ
12350	7150	31	of	of	IN
12350	7150	32	the	the	DT
12350	7150	33	unboiled	unboiled	JJ
12350	7150	34	borsht	borsht	NNS
12350	7150	35	,	,	,
12350	7150	36	add	add	VB
12350	7150	37	the	the	DT
12350	7150	38	hot	hot	JJ
12350	7150	39	soup	soup	NN
12350	7150	40	and	and	CC
12350	7150	41	serve	serve	VB
12350	7150	42	.	.	.
12350	7151	1	Do	do	VBP
12350	7151	2	not	not	RB
12350	7151	3	boil	boil	VB
12350	7151	4	after	after	IN
12350	7151	5	adding	add	VBG
12350	7151	6	the	the	DT
12350	7151	7	eggs	egg	NNS
12350	7151	8	.	.	.
12350	7152	1	To	to	IN
12350	7152	2	two	two	CD
12350	7152	3	quarts	quart	NNS
12350	7152	4	of	of	IN
12350	7152	5	borsht	borsht	NNS
12350	7152	6	take	take	VBP
12350	7152	7	three	three	CD
12350	7152	8	eggs	egg	NNS
12350	7152	9	.	.	.
12350	7153	1	ROSEL	ROSEL	NNS
12350	7153	2	,	,	,
12350	7153	3	BEET	BEET	NNP
12350	7153	4	VINEGAR	VINEGAR	NNP
12350	7153	5	Place	place	NN
12350	7153	6	beets	beet	NNS
12350	7153	7	in	in	IN
12350	7153	8	a	a	DT
12350	7153	9	stone	stone	NN
12350	7153	10	crock	crock	NN
12350	7153	11	,	,	,
12350	7153	12	removing	remove	VBG
12350	7153	13	greens	green	NNS
12350	7153	14	.	.	.
12350	7154	1	Cover	cover	VB
12350	7154	2	with	with	IN
12350	7154	3	cold	cold	JJ
12350	7154	4	water	water	NN
12350	7154	5	and	and	CC
12350	7154	6	put	put	VBD
12350	7154	7	in	in	RP
12350	7154	8	a	a	DT
12350	7154	9	warm	warm	JJ
12350	7154	10	place	place	NN
12350	7154	11	and	and	CC
12350	7154	12	let	let	VB
12350	7154	13	stand	stand	VB
12350	7154	14	for	for	IN
12350	7154	15	three	three	CD
12350	7154	16	or	or	CC
12350	7154	17	four	four	CD
12350	7154	18	weeks	week	NNS
12350	7154	19	or	or	CC
12350	7154	20	until	until	IN
12350	7154	21	the	the	DT
12350	7154	22	mixture	mixture	NN
12350	7154	23	becomes	become	VBZ
12350	7154	24	sour	sour	JJ
12350	7154	25	.	.	.
12350	7155	1	This	this	DT
12350	7155	2	is	be	VBZ
12350	7155	3	used	use	VBN
12350	7155	4	as	as	IN
12350	7155	5	a	a	DT
12350	7155	6	vinegar	vinegar	NN
12350	7155	7	during	during	IN
12350	7155	8	Pesach	Pesach	NNP
12350	7155	9	and	and	CC
12350	7155	10	to	to	TO
12350	7155	11	make	make	VB
12350	7155	12	beet	beet	NN
12350	7155	13	soup	soup	NN
12350	7155	14	,	,	,
12350	7155	15	Russian	russian	JJ
12350	7155	16	style	style	NN
12350	7155	17	.	.	.
12350	7156	1	RAISIN	RAISIN	NNP
12350	7156	2	WINE	WINE	NNP
12350	7156	3	,	,	,
12350	7156	4	No	no	UH
12350	7156	5	.	.	.
12350	7157	1	1	1	CD
12350	7157	2	To	to	IN
12350	7157	3	two	two	CD
12350	7157	4	pounds	pound	NNS
12350	7157	5	of	of	IN
12350	7157	6	raisins	raisin	NNS
12350	7157	7	(	(	-LRB-
12350	7157	8	cut	cut	VBN
12350	7157	9	in	in	IN
12350	7157	10	half	half	NN
12350	7157	11	if	if	IN
12350	7157	12	desired	desire	VBN
12350	7157	13	)	)	-RRB-
12350	7157	14	,	,	,
12350	7157	15	add	add	VB
12350	7157	16	three	three	CD
12350	7157	17	quarts	quart	NNS
12350	7157	18	of	of	IN
12350	7157	19	cold	cold	JJ
12350	7157	20	water	water	NN
12350	7157	21	.	.	.
12350	7158	1	Either	either	DT
12350	7158	2	place	place	VB
12350	7158	3	the	the	DT
12350	7158	4	mixture	mixture	NN
12350	7158	5	on	on	IN
12350	7158	6	a	a	DT
12350	7158	7	corner	corner	NN
12350	7158	8	of	of	IN
12350	7158	9	the	the	DT
12350	7158	10	range	range	NN
12350	7158	11	and	and	CC
12350	7158	12	let	let	VB
12350	7158	13	it	-PRON-	PRP
12350	7158	14	simmer	simmer	VB
12350	7158	15	for	for	IN
12350	7158	16	two	two	CD
12350	7158	17	or	or	CC
12350	7158	18	three	three	CD
12350	7158	19	days	day	NNS
12350	7158	20	or	or	CC
12350	7158	21	boil	boil	VB
12350	7158	22	it	-PRON-	PRP
12350	7158	23	until	until	IN
12350	7158	24	one	one	CD
12350	7158	25	-	-	HYPH
12350	7158	26	third	third	NN
12350	7158	27	of	of	IN
12350	7158	28	the	the	DT
12350	7158	29	water	water	NN
12350	7158	30	has	have	VBZ
12350	7158	31	evaporated	evaporate	VBN
12350	7158	32	.	.	.
12350	7159	1	A	a	DT
12350	7159	2	few	few	JJ
12350	7159	3	tablespoons	tablespoon	NNS
12350	7159	4	of	of	IN
12350	7159	5	sugar	sugar	NN
12350	7159	6	and	and	CC
12350	7159	7	a	a	DT
12350	7159	8	handful	handful	NN
12350	7159	9	of	of	IN
12350	7159	10	stick	stick	NN
12350	7159	11	cinnamon	cinnamon	NNP
12350	7159	12	can	can	MD
12350	7159	13	be	be	VB
12350	7159	14	added	add	VBN
12350	7159	15	if	if	IN
12350	7159	16	additional	additional	JJ
12350	7159	17	sweetness	sweetness	NN
12350	7159	18	and	and	CC
12350	7159	19	flavoring	flavoring	NN
12350	7159	20	are	be	VBP
12350	7159	21	wished	wish	VBN
12350	7159	22	.	.	.
12350	7160	1	When	when	WRB
12350	7160	2	cold	cold	JJ
12350	7160	3	strain	strain	NN
12350	7160	4	through	through	IN
12350	7160	5	a	a	DT
12350	7160	6	fine	fine	JJ
12350	7160	7	cloth	cloth	NN
12350	7160	8	.	.	.
12350	7161	1	The	the	DT
12350	7161	2	strength	strength	NN
12350	7161	3	of	of	IN
12350	7161	4	the	the	DT
12350	7161	5	wine	wine	NN
12350	7161	6	depends	depend	VBZ
12350	7161	7	largely	largely	RB
12350	7161	8	upon	upon	IN
12350	7161	9	the	the	DT
12350	7161	10	quality	quality	NN
12350	7161	11	of	of	IN
12350	7161	12	the	the	DT
12350	7161	13	raisins	raisin	NNS
12350	7161	14	.	.	.
12350	7162	1	RAISIN	RAISIN	NNP
12350	7162	2	WINE	WINE	NNP
12350	7162	3	,	,	,
12350	7162	4	No	no	UH
12350	7162	5	.	.	.
12350	7163	1	2	2	LS
12350	7163	2	Take	take	VB
12350	7163	3	two	two	CD
12350	7163	4	pounds	pound	NNS
12350	7163	5	of	of	IN
12350	7163	6	raisins	raisin	NNS
12350	7163	7	,	,	,
12350	7163	8	seeded	seed	VBD
12350	7163	9	and	and	CC
12350	7163	10	chopped	chopped	JJ
12350	7163	11	,	,	,
12350	7163	12	one	one	CD
12350	7163	13	pound	pound	NN
12350	7163	14	of	of	IN
12350	7163	15	white	white	JJ
12350	7163	16	loaf	loaf	NN
12350	7163	17	sugar	sugar	NN
12350	7163	18	,	,	,
12350	7163	19	and	and	CC
12350	7163	20	one	one	CD
12350	7163	21	lemon	lemon	NN
12350	7163	22	.	.	.
12350	7164	1	Put	put	VB
12350	7164	2	all	all	DT
12350	7164	3	into	into	IN
12350	7164	4	a	a	DT
12350	7164	5	stone	stone	NN
12350	7164	6	jar	jar	NN
12350	7164	7	,	,	,
12350	7164	8	pour	pour	VBP
12350	7164	9	six	six	CD
12350	7164	10	quarts	quart	NNS
12350	7164	11	of	of	IN
12350	7164	12	boiling	boil	VBG
12350	7164	13	water	water	NN
12350	7164	14	over	over	IN
12350	7164	15	all	all	DT
12350	7164	16	and	and	CC
12350	7164	17	stir	stir	VBP
12350	7164	18	every	every	DT
12350	7164	19	day	day	NN
12350	7164	20	for	for	IN
12350	7164	21	a	a	DT
12350	7164	22	week	week	NN
12350	7164	23	.	.	.
12350	7165	1	Then	then	RB
12350	7165	2	strain	strain	NN
12350	7165	3	and	and	CC
12350	7165	4	bottle	bottle	VBP
12350	7165	5	.	.	.
12350	7166	1	Ready	ready	JJ
12350	7166	2	for	for	IN
12350	7166	3	use	use	NN
12350	7166	4	in	in	IN
12350	7166	5	ten	ten	CD
12350	7166	6	or	or	CC
12350	7166	7	twelve	twelve	CD
12350	7166	8	days	day	NNS
12350	7166	9	.	.	.
12350	7167	1	YOM	YOM	NNP
12350	7167	2	-	-	HYPH
12350	7167	3	TOV	TOV	NNP
12350	7167	4	SOUP	SOUP	NNP
12350	7167	5	Take	take	VB
12350	7167	6	two	two	CD
12350	7167	7	pounds	pound	NNS
12350	7167	8	of	of	IN
12350	7167	9	ribs	rib	NNS
12350	7167	10	of	of	IN
12350	7167	11	beef	beef	NN
12350	7167	12	and	and	CC
12350	7167	13	one	one	CD
12350	7167	14	chicken	chicken	NN
12350	7167	15	.	.	.
12350	7168	1	Place	place	NN
12350	7168	2	in	in	IN
12350	7168	3	a	a	DT
12350	7168	4	large	large	JJ
12350	7168	5	cooking	cooking	NN
12350	7168	6	-	-	HYPH
12350	7168	7	vessel	vessel	NN
12350	7168	8	with	with	IN
12350	7168	9	plenty	plenty	NN
12350	7168	10	of	of	IN
12350	7168	11	water	water	NN
12350	7168	12	and	and	CC
12350	7168	13	add	add	VB
12350	7168	14	a	a	DT
12350	7168	15	split	split	JJ
12350	7168	16	carrot	carrot	NN
12350	7168	17	and	and	CC
12350	7168	18	onion	onion	NN
12350	7168	19	,	,	,
12350	7168	20	a	a	DT
12350	7168	21	head	head	NN
12350	7168	22	of	of	IN
12350	7168	23	celery	celery	NN
12350	7168	24	,	,	,
12350	7168	25	a	a	DT
12350	7168	26	little	little	JJ
12350	7168	27	parsley	parsley	NN
12350	7168	28	root	root	NN
12350	7168	29	,	,	,
12350	7168	30	pepper	pepper	NN
12350	7168	31	and	and	CC
12350	7168	32	salt	salt	NN
12350	7168	33	to	to	IN
12350	7168	34	taste	taste	NN
12350	7168	35	,	,	,
12350	7168	36	and	and	CC
12350	7168	37	a	a	DT
12350	7168	38	pinch	pinch	NN
12350	7168	39	of	of	IN
12350	7168	40	saffron	saffron	NN
12350	7168	41	.	.	.
12350	7169	1	Let	let	VB
12350	7169	2	the	the	DT
12350	7169	3	whole	whole	JJ
12350	7169	4	simmer	simmer	NN
12350	7169	5	for	for	IN
12350	7169	6	two	two	CD
12350	7169	7	hours	hour	NNS
12350	7169	8	.	.	.
12350	7170	1	The	the	DT
12350	7170	2	meat	meat	NN
12350	7170	3	is	be	VBZ
12350	7170	4	then	then	RB
12350	7170	5	removed	remove	VBN
12350	7170	6	and	and	CC
12350	7170	7	can	can	MD
12350	7170	8	be	be	VB
12350	7170	9	used	use	VBN
12350	7170	10	as	as	IN
12350	7170	11	a	a	DT
12350	7170	12	separate	separate	JJ
12350	7170	13	dish	dish	NN
12350	7170	14	.	.	.
12350	7171	1	MATZOTH	MATZOTH	NNP
12350	7171	2	MEAL	MEAL	NNP
12350	7171	3	KLEIS	KLEIS	NNP
12350	7171	4	,	,	,
12350	7171	5	No	no	UH
12350	7171	6	.	.	.
12350	7172	1	1	1	LS
12350	7172	2	This	this	DT
12350	7172	3	is	be	VBZ
12350	7172	4	an	an	DT
12350	7172	5	accompaniment	accompaniment	NN
12350	7172	6	of	of	IN
12350	7172	7	the	the	DT
12350	7172	8	Yom	Yom	NNP
12350	7172	9	-	-	HYPH
12350	7172	10	tov	tov	NNP
12350	7172	11	soup	soup	NN
12350	7172	12	described	describe	VBN
12350	7172	13	above	above	RB
12350	7172	14	.	.	.
12350	7173	1	To	to	IN
12350	7173	2	each	each	DT
12350	7173	3	tablespoon	tablespoon	NN
12350	7173	4	of	of	IN
12350	7173	5	matzoth	matzoth	JJ
12350	7173	6	meal	meal	NN
12350	7173	7	take	take	VBP
12350	7173	8	one	one	CD
12350	7173	9	egg	egg	NN
12350	7173	10	.	.	.
12350	7174	1	Beat	beat	VB
12350	7174	2	the	the	DT
12350	7174	3	egg	egg	NN
12350	7174	4	separately	separately	RB
12350	7174	5	,	,	,
12350	7174	6	adding	add	VBG
12350	7174	7	a	a	DT
12350	7174	8	very	very	RB
12350	7174	9	little	little	JJ
12350	7174	10	ground	ground	NN
12350	7174	11	ginger	ginger	NN
12350	7174	12	,	,	,
12350	7174	13	powdered	powder	VBN
12350	7174	14	cinnamon	cinnamon	NN
12350	7174	15	,	,	,
12350	7174	16	ground	ground	NN
12350	7174	17	almond	almond	NN
12350	7174	18	,	,	,
12350	7174	19	pepper	pepper	NN
12350	7174	20	and	and	CC
12350	7174	21	salt	salt	NN
12350	7174	22	.	.	.
12350	7175	1	Now	now	RB
12350	7175	2	stir	stir	VB
12350	7175	3	in	in	IN
12350	7175	4	the	the	DT
12350	7175	5	matzoth	matzoth	JJ
12350	7175	6	meal	meal	NN
12350	7175	7	and	and	CC
12350	7175	8	make	make	VB
12350	7175	9	into	into	IN
12350	7175	10	a	a	DT
12350	7175	11	paste	paste	NN
12350	7175	12	with	with	IN
12350	7175	13	chicken	chicken	NN
12350	7175	14	fat	fat	NN
12350	7175	15	or	or	CC
12350	7175	16	clarified	clarify	VBN
12350	7175	17	dripping	dripping	NN
12350	7175	18	.	.	.
12350	7176	1	Form	form	VB
12350	7176	2	this	this	DT
12350	7176	3	paste	paste	NN
12350	7176	4	into	into	IN
12350	7176	5	small	small	JJ
12350	7176	6	balls	ball	NNS
12350	7176	7	and	and	CC
12350	7176	8	boil	boil	VB
12350	7176	9	them	-PRON-	PRP
12350	7176	10	for	for	IN
12350	7176	11	twenty	twenty	CD
12350	7176	12	minutes	minute	NNS
12350	7176	13	in	in	IN
12350	7176	14	the	the	DT
12350	7176	15	Yom	Yom	NNP
12350	7176	16	-	-	HYPH
12350	7176	17	tov	tov	NNP
12350	7176	18	soup	soup	NN
12350	7176	19	.	.	.
12350	7177	1	PALESTINE	PALESTINE	NNP
12350	7177	2	SOUP	SOUP	NNP
12350	7177	3	Three	three	CD
12350	7177	4	pounds	pound	NNS
12350	7177	5	of	of	IN
12350	7177	6	Jerusalem	Jerusalem	NNP
12350	7177	7	artichokes	artichoke	VBZ
12350	7177	8	,	,	,
12350	7177	9	two	two	CD
12350	7177	10	quarts	quart	NNS
12350	7177	11	of	of	IN
12350	7177	12	stock	stock	NN
12350	7177	13	,	,	,
12350	7177	14	one	one	CD
12350	7177	15	onion	onion	NN
12350	7177	16	,	,	,
12350	7177	17	one	one	CD
12350	7177	18	turnip	turnip	NN
12350	7177	19	,	,	,
12350	7177	20	one	one	CD
12350	7177	21	head	head	NN
12350	7177	22	of	of	IN
12350	7177	23	celery	celery	NN
12350	7177	24	,	,	,
12350	7177	25	pepper	pepper	NN
12350	7177	26	and	and	CC
12350	7177	27	salt	salt	NN
12350	7177	28	to	to	IN
12350	7177	29	taste	taste	NN
12350	7177	30	.	.	.
12350	7178	1	Peel	peel	VB
12350	7178	2	and	and	CC
12350	7178	3	cut	cut	VB
12350	7178	4	the	the	DT
12350	7178	5	vegetables	vegetable	NNS
12350	7178	6	into	into	IN
12350	7178	7	slices	slice	NNS
12350	7178	8	and	and	CC
12350	7178	9	boil	boil	VB
12350	7178	10	them	-PRON-	PRP
12350	7178	11	in	in	IN
12350	7178	12	stock	stock	NN
12350	7178	13	until	until	IN
12350	7178	14	tender	tender	NN
12350	7178	15	,	,	,
12350	7178	16	then	then	RB
12350	7178	17	rub	rub	VB
12350	7178	18	through	through	RP
12350	7178	19	a	a	DT
12350	7178	20	hair	hair	NN
12350	7178	21	sieve	sieve	NN
12350	7178	22	.	.	.
12350	7179	1	Beat	beat	VB
12350	7179	2	the	the	DT
12350	7179	3	yolks	yolk	NNS
12350	7179	4	of	of	IN
12350	7179	5	three	three	CD
12350	7179	6	eggs	egg	NNS
12350	7179	7	,	,	,
12350	7179	8	add	add	VB
12350	7179	9	to	to	IN
12350	7179	10	the	the	DT
12350	7179	11	soup	soup	NN
12350	7179	12	,	,	,
12350	7179	13	and	and	CC
12350	7179	14	stir	stir	VB
12350	7179	15	over	over	IN
12350	7179	16	the	the	DT
12350	7179	17	fire	fire	NN
12350	7179	18	till	till	IN
12350	7179	19	just	just	RB
12350	7179	20	to	to	IN
12350	7179	21	the	the	DT
12350	7179	22	boiling	boiling	NN
12350	7179	23	point	point	NN
12350	7179	24	.	.	.
12350	7180	1	The	the	DT
12350	7180	2	soup	soup	NN
12350	7180	3	should	should	MD
12350	7180	4	be	be	VB
12350	7180	5	about	about	IN
12350	7180	6	the	the	DT
12350	7180	7	thickness	thickness	NN
12350	7180	8	of	of	IN
12350	7180	9	rich	rich	JJ
12350	7180	10	cream	cream	NN
12350	7180	11	.	.	.
12350	7181	1	If	if	IN
12350	7181	2	not	not	RB
12350	7181	3	thick	thick	JJ
12350	7181	4	enough	enough	RB
12350	7181	5	,	,	,
12350	7181	6	a	a	DT
12350	7181	7	little	little	JJ
12350	7181	8	potato	potato	NN
12350	7181	9	flour	flour	NN
12350	7181	10	may	may	MD
12350	7181	11	be	be	VB
12350	7181	12	added	add	VBN
12350	7181	13	.	.	.
12350	7182	1	POTATO	POTATO	NNP
12350	7182	2	FLOUR	flour	NN
12350	7182	3	NOODLES	noodle	NNS
12350	7182	4	Take	take	VBP
12350	7182	5	three	three	CD
12350	7182	6	eggs	egg	NNS
12350	7182	7	,	,	,
12350	7182	8	beat	beat	VBN
12350	7182	9	until	until	IN
12350	7182	10	a	a	DT
12350	7182	11	light	light	JJ
12350	7182	12	yellow	yellow	NN
12350	7182	13	and	and	CC
12350	7182	14	add	add	VB
12350	7182	15	one	one	CD
12350	7182	16	-	-	HYPH
12350	7182	17	half	half	NN
12350	7182	18	cup	cup	NN
12350	7182	19	of	of	IN
12350	7182	20	potato	potato	NN
12350	7182	21	flour	flour	NN
12350	7182	22	and	and	CC
12350	7182	23	one	one	CD
12350	7182	24	-	-	HYPH
12350	7182	25	half	half	NN
12350	7182	26	cup	cup	NN
12350	7182	27	of	of	IN
12350	7182	28	water	water	NN
12350	7182	29	,	,	,
12350	7182	30	beat	beat	VBD
12350	7182	31	well	well	RB
12350	7182	32	.	.	.
12350	7183	1	Heat	heat	VB
12350	7183	2	a	a	DT
12350	7183	3	frying	frying	JJ
12350	7183	4	-	-	HYPH
12350	7183	5	pan	pan	NN
12350	7183	6	,	,	,
12350	7183	7	grease	grease	VB
12350	7183	8	well	well	RB
12350	7183	9	and	and	CC
12350	7183	10	pour	pour	VB
12350	7183	11	in	in	IN
12350	7183	12	the	the	DT
12350	7183	13	batter	batter	NN
12350	7183	14	;	;	:
12350	7183	15	fry	fry	VB
12350	7183	16	in	in	IN
12350	7183	17	thin	thin	JJ
12350	7183	18	leaves	leave	NNS
12350	7183	19	or	or	CC
12350	7183	20	wafers	wafer	NNS
12350	7183	21	.	.	.
12350	7184	1	Cool	cool	UH
12350	7184	2	,	,	,
12350	7184	3	cut	cut	VBN
12350	7184	4	thin	thin	RB
12350	7184	5	as	as	IN
12350	7184	6	noodles	noodle	NNS
12350	7184	7	.	.	.
12350	7185	1	Just	just	RB
12350	7185	2	before	before	IN
12350	7185	3	serving	serve	VBG
12350	7185	4	soup	soup	NN
12350	7185	5	,	,	,
12350	7185	6	strain	strain	NN
12350	7185	7	,	,	,
12350	7185	8	then	then	RB
12350	7185	9	let	let	VB
12350	7185	10	it	-PRON-	PRP
12350	7185	11	come	come	VB
12350	7185	12	to	to	IN
12350	7185	13	a	a	DT
12350	7185	14	boil	boil	NN
12350	7185	15	and	and	CC
12350	7185	16	add	add	VB
12350	7185	17	noodles	noodle	NNS
12350	7185	18	and	and	CC
12350	7185	19	let	let	VB
12350	7185	20	soup	soup	NN
12350	7185	21	again	again	RB
12350	7185	22	come	come	VB
12350	7185	23	to	to	IN
12350	7185	24	a	a	DT
12350	7185	25	boil	boil	NN
12350	7185	26	and	and	CC
12350	7185	27	serve	serve	VB
12350	7185	28	.	.	.
12350	7186	1	MATZOTH	MATZOTH	NNP
12350	7186	2	MEAL	MEAL	NNP
12350	7186	3	NOODLES	NOODLES	NNP
12350	7186	4	Add	Add	NNP
12350	7186	5	one	one	CD
12350	7186	6	-	-	HYPH
12350	7186	7	eighth	eighth	JJ
12350	7186	8	teaspoon	teaspoon	NN
12350	7186	9	of	of	IN
12350	7186	10	salt	salt	NN
12350	7186	11	to	to	IN
12350	7186	12	two	two	CD
12350	7186	13	eggs	egg	NNS
12350	7186	14	,	,	,
12350	7186	15	beat	beat	VBD
12350	7186	16	slightly	slightly	RB
12350	7186	17	,	,	,
12350	7186	18	stir	stir	VB
12350	7186	19	in	in	IN
12350	7186	20	two	two	CD
12350	7186	21	tablespoons	tablespoon	NNS
12350	7186	22	of	of	IN
12350	7186	23	matzoth	matzoth	JJ
12350	7186	24	meal	meal	NN
12350	7186	25	.	.	.
12350	7187	1	Heat	heat	VB
12350	7187	2	a	a	DT
12350	7187	3	little	little	JJ
12350	7187	4	fat	fat	NN
12350	7187	5	in	in	IN
12350	7187	6	spider	spider	NN
12350	7187	7	,	,	,
12350	7187	8	pour	pour	VBP
12350	7187	9	in	in	IN
12350	7187	10	egg	egg	NN
12350	7187	11	mixture	mixture	NN
12350	7187	12	;	;	:
12350	7187	13	when	when	WRB
12350	7187	14	cooked	cook	VBN
12350	7187	15	on	on	IN
12350	7187	16	one	one	CD
12350	7187	17	side	side	NN
12350	7187	18	turn	turn	NN
12350	7187	19	on	on	IN
12350	7187	20	the	the	DT
12350	7187	21	other	other	JJ
12350	7187	22	.	.	.
12350	7188	1	Roll	roll	VB
12350	7188	2	the	the	DT
12350	7188	3	pancake	pancake	NN
12350	7188	4	and	and	CC
12350	7188	5	cut	cut	VBD
12350	7188	6	into	into	IN
12350	7188	7	noodles	noodle	NNS
12350	7188	8	one	one	CD
12350	7188	9	-	-	HYPH
12350	7188	10	eighth	eighth	JJ
12350	7188	11	inch	inch	NN
12350	7188	12	wide	wide	JJ
12350	7188	13	.	.	.
12350	7189	1	Drop	drop	VB
12350	7189	2	into	into	IN
12350	7189	3	boiling	boiling	NN
12350	7189	4	soup	soup	NN
12350	7189	5	before	before	IN
12350	7189	6	serving	serve	VBG
12350	7189	7	.	.	.
12350	7190	1	MARROW	MARROW	NNP
12350	7190	2	DUMPLINGS	DUMPLINGS	NNP
12350	7190	3	One	one	CD
12350	7190	4	tablespoon	tablespoon	NN
12350	7190	5	marrow	marrow	NN
12350	7190	6	creamed	cream	VBD
12350	7190	7	.	.	.
12350	7191	1	Add	add	VB
12350	7191	2	a	a	DT
12350	7191	3	pinch	pinch	NN
12350	7191	4	of	of	IN
12350	7191	5	salt	salt	NN
12350	7191	6	,	,	,
12350	7191	7	little	little	JJ
12350	7191	8	nutmeg	nutmeg	NNP
12350	7191	9	and	and	CC
12350	7191	10	the	the	DT
12350	7191	11	yolk	yolk	NNP
12350	7191	12	of	of	IN
12350	7191	13	one	one	CD
12350	7191	14	egg	egg	NN
12350	7191	15	-	-	HYPH
12350	7191	16	mixed	mixed	JJ
12350	7191	17	in	in	RP
12350	7191	18	gradually	gradually	RB
12350	7191	19	;	;	:
12350	7191	20	some	some	DT
12350	7191	21	finely	finely	RB
12350	7191	22	chopped	chop	VBN
12350	7191	23	parsley	parsley	NN
12350	7191	24	and	and	CC
12350	7191	25	then	then	RB
12350	7191	26	enough	enough	JJ
12350	7191	27	matzoth	matzoth	JJ
12350	7191	28	meal	meal	NN
12350	7191	29	to	to	TO
12350	7191	30	hold	hold	VB
12350	7191	31	;	;	:
12350	7191	32	wet	wet	IN
12350	7191	33	the	the	DT
12350	7191	34	hands	hand	NNS
12350	7191	35	and	and	CC
12350	7191	36	roll	roll	VB
12350	7191	37	the	the	DT
12350	7191	38	mixture	mixture	NN
12350	7191	39	into	into	IN
12350	7191	40	small	small	JJ
12350	7191	41	balls	ball	NNS
12350	7191	42	.	.	.
12350	7192	1	Add	add	VB
12350	7192	2	to	to	IN
12350	7192	3	the	the	DT
12350	7192	4	boiling	boiling	NN
12350	7192	5	soup	soup	NN
12350	7192	6	,	,	,
12350	7192	7	and	and	CC
12350	7192	8	boil	boil	VB
12350	7192	9	fifteen	fifteen	CD
12350	7192	10	minutes	minute	NNS
12350	7192	11	.	.	.
12350	7193	1	ALMOND	almond	NN
12350	7193	2	BALLS	ball	NNS
12350	7193	3	One	one	CD
12350	7193	4	-	-	HYPH
12350	7193	5	eighth	eighth	JJ
12350	7193	6	pound	pound	NN
12350	7193	7	of	of	IN
12350	7193	8	almonds	almond	NNS
12350	7193	9	chopped	chop	VBN
12350	7193	10	fine	fine	RB
12350	7193	11	.	.	.
12350	7194	1	Yolk	Yolk	NNP
12350	7194	2	of	of	IN
12350	7194	3	one	one	CD
12350	7194	4	egg	egg	NN
12350	7194	5	,	,	,
12350	7194	6	well	well	RB
12350	7194	7	beaten	beat	VBN
12350	7194	8	.	.	.
12350	7195	1	Add	add	VB
12350	7195	2	almonds	almond	VBZ
12350	7195	3	to	to	IN
12350	7195	4	egg	egg	NN
12350	7195	5	,	,	,
12350	7195	6	pinch	pinch	NN
12350	7195	7	of	of	IN
12350	7195	8	salt	salt	NN
12350	7195	9	,	,	,
12350	7195	10	little	little	JJ
12350	7195	11	grated	grated	JJ
12350	7195	12	rind	rind	NN
12350	7195	13	of	of	IN
12350	7195	14	lemon	lemon	NN
12350	7195	15	.	.	.
12350	7196	1	Beat	beat	VB
12350	7196	2	white	white	JJ
12350	7196	3	of	of	IN
12350	7196	4	egg	egg	NN
12350	7196	5	stiff	stiff	JJ
12350	7196	6	,	,	,
12350	7196	7	then	then	RB
12350	7196	8	mix	mix	VB
12350	7196	9	all	all	RB
12350	7196	10	together	together	RB
12350	7196	11	.	.	.
12350	7197	1	Drop	drop	VB
12350	7197	2	a	a	DT
12350	7197	3	little	little	JJ
12350	7197	4	from	from	IN
12350	7197	5	end	end	NN
12350	7197	6	of	of	IN
12350	7197	7	teaspoon	teaspoon	NN
12350	7197	8	into	into	IN
12350	7197	9	boiling	boil	VBG
12350	7197	10	fat	fat	NN
12350	7197	11	.	.	.
12350	7198	1	Put	put	VB
12350	7198	2	in	in	RP
12350	7198	3	soup	soup	NN
12350	7198	4	just	just	RB
12350	7198	5	before	before	IN
12350	7198	6	serving	serve	VBG
12350	7198	7	.	.	.
12350	7199	1	MATZOTH	MATZOTH	NNP
12350	7199	2	MEAL	MEAL	NNP
12350	7199	3	KLEIS	KLEIS	NNP
12350	7199	4	,	,	,
12350	7199	5	No	no	UH
12350	7199	6	.	.	.
12350	7200	1	2	2	CD
12350	7200	2	Beat	beat	NN
12350	7200	3	one	one	CD
12350	7200	4	tablespoon	tablespoon	NN
12350	7200	5	of	of	IN
12350	7200	6	chicken	chicken	NN
12350	7200	7	schmalz	schmalz	JJ
12350	7200	8	till	till	IN
12350	7200	9	quite	quite	RB
12350	7200	10	white	white	JJ
12350	7200	11	;	;	:
12350	7200	12	pour	pour	VB
12350	7200	13	one	one	CD
12350	7200	14	cup	cup	NN
12350	7200	15	of	of	IN
12350	7200	16	boiling	boiling	NN
12350	7200	17	water	water	NN
12350	7200	18	over	over	IN
12350	7200	19	one	one	CD
12350	7200	20	egg	egg	NN
12350	7200	21	.	.	.
12350	7201	1	Add	add	VB
12350	7201	2	it	-PRON-	PRP
12350	7201	3	to	to	IN
12350	7201	4	the	the	DT
12350	7201	5	dripping	dripping	NN
12350	7201	6	;	;	:
12350	7201	7	stir	stir	VB
12350	7201	8	these	these	DT
12350	7201	9	together	together	RB
12350	7201	10	,	,	,
12350	7201	11	then	then	RB
12350	7201	12	add	add	VB
12350	7201	13	the	the	DT
12350	7201	14	flour	flour	NN
12350	7201	15	,	,	,
12350	7201	16	seasoning	seasoning	NN
12350	7201	17	,	,	,
12350	7201	18	a	a	DT
12350	7201	19	little	little	JJ
12350	7201	20	chopped	chop	VBN
12350	7201	21	parsley	parsley	NN
12350	7201	22	,	,	,
12350	7201	23	ginger	ginger	NN
12350	7201	24	,	,	,
12350	7201	25	pepper	pepper	NN
12350	7201	26	and	and	CC
12350	7201	27	salt	salt	NN
12350	7201	28	,	,	,
12350	7201	29	and	and	CC
12350	7201	30	enough	enough	JJ
12350	7201	31	matzoth	matzoth	JJ
12350	7201	32	meal	meal	NN
12350	7201	33	to	to	TO
12350	7201	34	form	form	VB
12350	7201	35	into	into	IN
12350	7201	36	small	small	JJ
12350	7201	37	balls	ball	NNS
12350	7201	38	the	the	DT
12350	7201	39	size	size	NN
12350	7201	40	of	of	IN
12350	7201	41	a	a	DT
12350	7201	42	marble	marble	NN
12350	7201	43	.	.	.
12350	7202	1	Drop	drop	VB
12350	7202	2	these	these	DT
12350	7202	3	into	into	IN
12350	7202	4	the	the	DT
12350	7202	5	boiling	boiling	NN
12350	7202	6	soup	soup	NN
12350	7202	7	and	and	CC
12350	7202	8	cook	cook	VB
12350	7202	9	about	about	RB
12350	7202	10	fifteen	fifteen	CD
12350	7202	11	minutes	minute	NNS
12350	7202	12	.	.	.
12350	7203	1	Test	test	VB
12350	7203	2	one	one	CD
12350	7203	3	in	in	IN
12350	7203	4	boiling	boil	VBG
12350	7203	5	water	water	NN
12350	7203	6	and	and	CC
12350	7203	7	if	if	IN
12350	7203	8	it	-PRON-	PRP
12350	7203	9	boils	boil	VBZ
12350	7203	10	apart	apart	RB
12350	7203	11	add	add	VB
12350	7203	12	more	more	JJR
12350	7203	13	meal	meal	NN
12350	7203	14	.	.	.
12350	7204	1	MATZOTH	matzoth	JJ
12350	7204	2	KLEIS	KLEIS	NNP
12350	7204	3	,	,	,
12350	7204	4	No	no	UH
12350	7204	5	.	.	.
12350	7205	1	1	1	LS
12350	7205	2	Soak	Soak	NNP
12350	7205	3	four	four	CD
12350	7205	4	matzoth	matzoth	NN
12350	7205	5	in	in	IN
12350	7205	6	cold	cold	JJ
12350	7205	7	water	water	NN
12350	7205	8	and	and	CC
12350	7205	9	press	press	VB
12350	7205	10	them	-PRON-	PRP
12350	7205	11	after	after	IN
12350	7205	12	being	be	VBG
12350	7205	13	thoroughly	thoroughly	RB
12350	7205	14	saturated	saturate	VBN
12350	7205	15	.	.	.
12350	7206	1	Add	add	VB
12350	7206	2	a	a	DT
12350	7206	3	little	little	JJ
12350	7206	4	pepper	pepper	NN
12350	7206	5	,	,	,
12350	7206	6	salt	salt	NN
12350	7206	7	,	,	,
12350	7206	8	sugar	sugar	NN
12350	7206	9	,	,	,
12350	7206	10	parsley	parsley	NN
12350	7206	11	,	,	,
12350	7206	12	and	and	CC
12350	7206	13	a	a	DT
12350	7206	14	half	half	NN
12350	7206	15	onion	onion	NN
12350	7206	16	chopped	chop	VBD
12350	7206	17	fine	fine	JJ
12350	7206	18	,	,	,
12350	7206	19	first	first	RB
12350	7206	20	browning	brown	VBG
12350	7206	21	the	the	DT
12350	7206	22	onion	onion	NN
12350	7206	23	.	.	.
12350	7207	1	Beat	beat	VB
12350	7207	2	four	four	CD
12350	7207	3	eggs	egg	NNS
12350	7207	4	and	and	CC
12350	7207	5	add	add	VB
12350	7207	6	all	all	DT
12350	7207	7	together	together	RB
12350	7207	8	.	.	.
12350	7208	1	Then	then	RB
12350	7208	2	pat	pat	VB
12350	7208	3	in	in	IN
12350	7208	4	enough	enough	JJ
12350	7208	5	matzoth	matzoth	JJ
12350	7208	6	meal	meal	NN
12350	7208	7	so	so	IN
12350	7208	8	that	that	IN
12350	7208	9	it	-PRON-	PRP
12350	7208	10	may	may	MD
12350	7208	11	be	be	VB
12350	7208	12	rolled	roll	VBN
12350	7208	13	into	into	IN
12350	7208	14	balls	ball	NNS
12350	7208	15	.	.	.
12350	7209	1	The	the	DT
12350	7209	2	less	less	JJR
12350	7209	3	meal	meal	NN
12350	7209	4	used	use	VBD
12350	7209	5	the	the	DT
12350	7209	6	lighter	light	JJR
12350	7209	7	will	will	MD
12350	7209	8	be	be	VB
12350	7209	9	the	the	DT
12350	7209	10	balls	ball	NNS
12350	7209	11	.	.	.
12350	7210	1	They	-PRON-	PRP
12350	7210	2	should	should	MD
12350	7210	3	boil	boil	VB
12350	7210	4	for	for	IN
12350	7210	5	twenty	twenty	CD
12350	7210	6	minutes	minute	NNS
12350	7210	7	before	before	IN
12350	7210	8	serving	serve	VBG
12350	7210	9	.	.	.
12350	7211	1	Serve	serve	VB
12350	7211	2	matzoth	matzoth	JJ
12350	7211	3	kleis	kleis	NN
12350	7211	4	in	in	IN
12350	7211	5	place	place	NN
12350	7211	6	of	of	IN
12350	7211	7	potatoes	potato	NNS
12350	7211	8	and	and	CC
12350	7211	9	garnish	garnish	NN
12350	7211	10	with	with	IN
12350	7211	11	minced	mince	VBN
12350	7211	12	onions	onion	NNS
12350	7211	13	browned	brown	VBN
12350	7211	14	in	in	IN
12350	7211	15	three	three	CD
12350	7211	16	tablespoons	tablespoon	NNS
12350	7211	17	of	of	IN
12350	7211	18	fat	fat	NN
12350	7211	19	.	.	.
12350	7212	1	All	all	DT
12350	7212	2	matzoth	matzoth	JJ
12350	7212	3	meal	meal	NNP
12350	7212	4	and	and	CC
12350	7212	5	matzoth	matzoth	NNP
12350	7212	6	kleis	kleis	NNP
12350	7212	7	are	be	VBP
12350	7212	8	lighter	light	JJR
12350	7212	9	if	if	IN
12350	7212	10	made	make	VBN
12350	7212	11	a	a	DT
12350	7212	12	few	few	JJ
12350	7212	13	hours	hour	NNS
12350	7212	14	before	before	IN
12350	7212	15	required	require	VBN
12350	7212	16	and	and	CC
12350	7212	17	put	put	VBD
12350	7212	18	in	in	IN
12350	7212	19	the	the	DT
12350	7212	20	ice	ice	NN
12350	7212	21	-	-	HYPH
12350	7212	22	chest	chest	NN
12350	7212	23	until	until	IN
12350	7212	24	ready	ready	JJ
12350	7212	25	to	to	TO
12350	7212	26	boil	boil	VB
12350	7212	27	.	.	.
12350	7213	1	When	when	WRB
12350	7213	2	used	use	VBN
12350	7213	3	as	as	IN
12350	7213	4	a	a	DT
12350	7213	5	vegetable	vegetable	NN
12350	7213	6	make	make	VBP
12350	7213	7	the	the	DT
12350	7213	8	balls	ball	NNS
12350	7213	9	considerably	considerably	RB
12350	7213	10	larger	large	JJR
12350	7213	11	than	than	IN
12350	7213	12	for	for	IN
12350	7213	13	soup	soup	NN
12350	7213	14	.	.	.
12350	7214	1	MATZOTH	matzoth	JJ
12350	7214	2	KLEIS	KLEIS	NNP
12350	7214	3	,	,	,
12350	7214	4	No	no	UH
12350	7214	5	.	.	.
12350	7215	1	2	2	LS
12350	7215	2	Take	take	VB
12350	7215	3	six	six	CD
12350	7215	4	matzoth	matzoth	NN
12350	7215	5	,	,	,
12350	7215	6	three	three	CD
12350	7215	7	eggs	egg	NNS
12350	7215	8	,	,	,
12350	7215	9	two	two	CD
12350	7215	10	cooking	cooking	NN
12350	7215	11	-	-	HYPH
12350	7215	12	spoons	spoon	NNS
12350	7215	13	of	of	IN
12350	7215	14	chicken	chicken	NN
12350	7215	15	fat	fat	NN
12350	7215	16	,	,	,
12350	7215	17	parsley	parsley	NN
12350	7215	18	,	,	,
12350	7215	19	onion	onion	NN
12350	7215	20	,	,	,
12350	7215	21	salt	salt	NN
12350	7215	22	,	,	,
12350	7215	23	pepper	pepper	NN
12350	7215	24	and	and	CC
12350	7215	25	ginger	ginger	NN
12350	7215	26	.	.	.
12350	7216	1	Soak	soak	VB
12350	7216	2	the	the	DT
12350	7216	3	matzoth	matzoth	NN
12350	7216	4	in	in	IN
12350	7216	5	boiling	boil	VBG
12350	7216	6	water	water	NN
12350	7216	7	a	a	DT
12350	7216	8	minute	minute	NN
12350	7216	9	,	,	,
12350	7216	10	then	then	RB
12350	7216	11	drain	drain	VB
12350	7216	12	every	every	DT
12350	7216	13	drop	drop	NN
12350	7216	14	of	of	IN
12350	7216	15	water	water	NN
12350	7216	16	out	out	IN
12350	7216	17	of	of	IN
12350	7216	18	them	-PRON-	PRP
12350	7216	19	.	.	.
12350	7217	1	Press	press	NN
12350	7217	2	through	through	IN
12350	7217	3	sieve	sieve	NN
12350	7217	4	.	.	.
12350	7218	1	Fry	fry	NN
12350	7218	2	about	about	IN
12350	7218	3	three	three	CD
12350	7218	4	onions	onion	NNS
12350	7218	5	in	in	IN
12350	7218	6	the	the	DT
12350	7218	7	two	two	CD
12350	7218	8	tablespoons	tablespoon	NNS
12350	7218	9	of	of	IN
12350	7218	10	chicken	chicken	NN
12350	7218	11	fat	fat	NN
12350	7218	12	,	,	,
12350	7218	13	and	and	CC
12350	7218	14	when	when	WRB
12350	7218	15	a	a	DT
12350	7218	16	light	light	JJ
12350	7218	17	brown	brown	NN
12350	7218	18	,	,	,
12350	7218	19	put	put	VBD
12350	7218	20	the	the	DT
12350	7218	21	matzoth	matzoth	NN
12350	7218	22	in	in	IN
12350	7218	23	the	the	DT
12350	7218	24	spider	spider	NN
12350	7218	25	with	with	IN
12350	7218	26	the	the	DT
12350	7218	27	fat	fat	NN
12350	7218	28	and	and	CC
12350	7218	29	onions	onion	NNS
12350	7218	30	to	to	TO
12350	7218	31	dry	dry	VB
12350	7218	32	them	-PRON-	PRP
12350	7218	33	.	.	.
12350	7219	1	Add	add	VB
12350	7219	2	one	one	CD
12350	7219	3	teaspoon	teaspoon	NN
12350	7219	4	of	of	IN
12350	7219	5	salt	salt	NN
12350	7219	6	,	,	,
12350	7219	7	dash	dash	NN
12350	7219	8	of	of	IN
12350	7219	9	pepper	pepper	NN
12350	7219	10	and	and	CC
12350	7219	11	ginger	ginger	NN
12350	7219	12	and	and	CC
12350	7219	13	one	one	CD
12350	7219	14	tablespoon	tablespoon	NN
12350	7219	15	of	of	IN
12350	7219	16	chopped	chop	VBN
12350	7219	17	parsley	parsley	NN
12350	7219	18	.	.	.
12350	7220	1	Add	add	VB
12350	7220	2	the	the	DT
12350	7220	3	three	three	CD
12350	7220	4	yolks	yolk	NNS
12350	7220	5	of	of	IN
12350	7220	6	eggs	egg	NNS
12350	7220	7	and	and	CC
12350	7220	8	beat	beat	VBD
12350	7220	9	all	all	PDT
12350	7220	10	this	this	DT
12350	7220	11	together	together	RB
12350	7220	12	a	a	DT
12350	7220	13	few	few	JJ
12350	7220	14	minutes	minute	NNS
12350	7220	15	;	;	:
12350	7220	16	last	last	RB
12350	7220	17	,	,	,
12350	7220	18	add	add	VB
12350	7220	19	the	the	DT
12350	7220	20	well	well	RB
12350	7220	21	-	-	HYPH
12350	7220	22	beaten	beat	VBN
12350	7220	23	whites	white	NNS
12350	7220	24	.	.	.
12350	7221	1	Form	form	VB
12350	7221	2	into	into	IN
12350	7221	3	balls	ball	NNS
12350	7221	4	by	by	IN
12350	7221	5	rolling	roll	VBG
12350	7221	6	into	into	IN
12350	7221	7	a	a	DT
12350	7221	8	little	little	JJ
12350	7221	9	matzoth	matzoth	JJ
12350	7221	10	meal	meal	NN
12350	7221	11	.	.	.
12350	7222	1	Drop	drop	VB
12350	7222	2	in	in	IN
12350	7222	3	boiling	boil	VBG
12350	7222	4	salt	salt	NN
12350	7222	5	water	water	NN
12350	7222	6	and	and	CC
12350	7222	7	boil	boil	VB
12350	7222	8	fifteen	fifteen	CD
12350	7222	9	minutes	minute	NNS
12350	7222	10	;	;	:
12350	7222	11	drain	drain	VB
12350	7222	12	and	and	CC
12350	7222	13	pour	pour	VB
12350	7222	14	over	over	IN
12350	7222	15	them	-PRON-	PRP
12350	7222	16	hot	hot	JJ
12350	7222	17	fat	fat	NN
12350	7222	18	with	with	IN
12350	7222	19	an	an	DT
12350	7222	20	onion	onion	NN
12350	7222	21	,	,	,
12350	7222	22	cut	cut	VBD
12350	7222	23	fine	fine	JJ
12350	7222	24	and	and	CC
12350	7222	25	browned	brown	VBN
12350	7222	26	.	.	.
12350	7223	1	FILLED	FILLED	NNP
12350	7223	2	MATZOTH	matzoth	JJ
12350	7223	3	KLEIS	KLEIS	NNP
12350	7223	4	Prepare	prepare	VB
12350	7223	5	a	a	DT
12350	7223	6	matzoth	matzoth	JJ
12350	7223	7	dough	dough	NN
12350	7223	8	as	as	IN
12350	7223	9	for	for	IN
12350	7223	10	the	the	DT
12350	7223	11	soup	soup	NNP
12350	7223	12	kleis	kleis	NNP
12350	7223	13	.	.	.
12350	7224	1	Make	make	VB
12350	7224	2	round	round	JJ
12350	7224	3	flat	flat	JJ
12350	7224	4	cakes	cake	NNS
12350	7224	5	of	of	IN
12350	7224	6	it	-PRON-	PRP
12350	7224	7	with	with	IN
12350	7224	8	your	-PRON-	PRP$
12350	7224	9	hands	hand	NNS
12350	7224	10	,	,	,
12350	7224	11	and	and	CC
12350	7224	12	fill	fill	VB
12350	7224	13	with	with	IN
12350	7224	14	cooked	cooked	JJ
12350	7224	15	prunes	prune	NNS
12350	7224	16	(	(	-LRB-
12350	7224	17	having	have	VBG
12350	7224	18	previously	previously	RB
12350	7224	19	removed	remove	VBN
12350	7224	20	the	the	DT
12350	7224	21	kernels	kernel	NNS
12350	7224	22	)	)	-RRB-
12350	7224	23	.	.	.
12350	7225	1	Put	put	VB
12350	7225	2	one	one	CD
12350	7225	3	of	of	IN
12350	7225	4	the	the	DT
12350	7225	5	flat	flat	JJ
12350	7225	6	cakes	cake	NNS
12350	7225	7	over	over	IN
12350	7225	8	one	one	CD
12350	7225	9	that	that	WDT
12350	7225	10	is	be	VBZ
12350	7225	11	filled	fill	VBN
12350	7225	12	,	,	,
12350	7225	13	press	press	VB
12350	7225	14	the	the	DT
12350	7225	15	edges	edge	NNS
12350	7225	16	firmly	firmly	RB
12350	7225	17	together	together	RB
12350	7225	18	and	and	CC
12350	7225	19	roll	roll	VB
12350	7225	20	until	until	IN
12350	7225	21	perfectly	perfectly	RB
12350	7225	22	round	round	JJ
12350	7225	23	.	.	.
12350	7226	1	Boil	boil	VB
12350	7226	2	them	-PRON-	PRP
12350	7226	3	in	in	IN
12350	7226	4	salt	salt	NN
12350	7226	5	water	water	NN
12350	7226	6	--	--	:
12350	7226	7	the	the	DT
12350	7226	8	water	water	NN
12350	7226	9	must	must	MD
12350	7226	10	boil	boil	VB
12350	7226	11	hard	hard	JJ
12350	7226	12	before	before	IN
12350	7226	13	you	-PRON-	PRP
12350	7226	14	put	put	VBP
12350	7226	15	them	-PRON-	PRP
12350	7226	16	in	in	RP
12350	7226	17	.	.	.
12350	7227	1	Heat	heat	VB
12350	7227	2	some	some	DT
12350	7227	3	goose	goose	JJ
12350	7227	4	fat	fat	NN
12350	7227	5	,	,	,
12350	7227	6	cut	cut	VBD
12350	7227	7	up	up	RP
12350	7227	8	an	an	DT
12350	7227	9	onion	onion	NN
12350	7227	10	in	in	IN
12350	7227	11	it	-PRON-	PRP
12350	7227	12	and	and	CC
12350	7227	13	brown	brown	JJ
12350	7227	14	;	;	:
12350	7227	15	pour	pour	VB
12350	7227	16	this	this	DT
12350	7227	17	over	over	IN
12350	7227	18	the	the	DT
12350	7227	19	kleis	kleis	NNP
12350	7227	20	and	and	CC
12350	7227	21	serve	serve	VB
12350	7227	22	hot	hot	JJ
12350	7227	23	.	.	.
12350	7228	1	The	the	DT
12350	7228	2	kleis	kleis	NN
12350	7228	3	may	may	MD
12350	7228	4	be	be	VB
12350	7228	5	filled	fill	VBN
12350	7228	6	with	with	IN
12350	7228	7	a	a	DT
12350	7228	8	cheese	cheese	NN
12350	7228	9	mixture	mixture	NN
12350	7228	10	.	.	.
12350	7229	1	Use	use	VB
12350	7229	2	butter	butter	NN
12350	7229	3	in	in	IN
12350	7229	4	that	that	DT
12350	7229	5	case	case	NN
12350	7229	6	.	.	.
12350	7230	1	ENGLISH	ENGLISH	NNP
12350	7230	2	LEMON	LEMON	NNS
12350	7230	3	STEWED	STEWED	NNS
12350	7230	4	FISH	FISH	NNS
12350	7230	5	Have	have	VBP
12350	7230	6	washed	wash	VBN
12350	7230	7	and	and	CC
12350	7230	8	scraped	scrape	VBN
12350	7230	9	clean	clean	JJ
12350	7230	10	the	the	DT
12350	7230	11	nape	nape	NN
12350	7230	12	or	or	CC
12350	7230	13	head	head	NN
12350	7230	14	and	and	CC
12350	7230	15	shoulders	shoulder	NNS
12350	7230	16	of	of	IN
12350	7230	17	halibut	halibut	NNP
12350	7230	18	,	,	,
12350	7230	19	a	a	DT
12350	7230	20	shad	shad	NN
12350	7230	21	,	,	,
12350	7230	22	or	or	CC
12350	7230	23	any	any	DT
12350	7230	24	good	good	JJ
12350	7230	25	firm	firm	JJ
12350	7230	26	fish	fish	NN
12350	7230	27	;	;	:
12350	7230	28	cut	cut	VB
12350	7230	29	it	-PRON-	PRP
12350	7230	30	up	up	RP
12350	7230	31	small	small	JJ
12350	7230	32	and	and	CC
12350	7230	33	lay	lie	VBD
12350	7230	34	it	-PRON-	PRP
12350	7230	35	in	in	IN
12350	7230	36	a	a	DT
12350	7230	37	stew	stew	NN
12350	7230	38	-	-	HYPH
12350	7230	39	pan	pan	NN
12350	7230	40	with	with	IN
12350	7230	41	one	one	CD
12350	7230	42	pint	pint	NN
12350	7230	43	of	of	IN
12350	7230	44	water	water	NN
12350	7230	45	and	and	CC
12350	7230	46	three	three	CD
12350	7230	47	or	or	CC
12350	7230	48	four	four	CD
12350	7230	49	good	good	JJ
12350	7230	50	sized	sized	JJ
12350	7230	51	onions	onion	NNS
12350	7230	52	,	,	,
12350	7230	53	fried	fry	VBN
12350	7230	54	in	in	IN
12350	7230	55	oil	oil	NN
12350	7230	56	a	a	DT
12350	7230	57	light	light	JJ
12350	7230	58	brown	brown	NN
12350	7230	59	;	;	:
12350	7230	60	put	put	VBD
12350	7230	61	them	-PRON-	PRP
12350	7230	62	on	on	IN
12350	7230	63	top	top	NN
12350	7230	64	of	of	IN
12350	7230	65	the	the	DT
12350	7230	66	fish	fish	NN
12350	7230	67	with	with	IN
12350	7230	68	a	a	DT
12350	7230	69	pinch	pinch	NN
12350	7230	70	of	of	IN
12350	7230	71	cayenne	cayenne	NN
12350	7230	72	pepper	pepper	NN
12350	7230	73	,	,	,
12350	7230	74	and	and	CC
12350	7230	75	a	a	DT
12350	7230	76	teaspoon	teaspoon	NN
12350	7230	77	of	of	IN
12350	7230	78	ground	ground	NN
12350	7230	79	ginger	ginger	NN
12350	7230	80	,	,	,
12350	7230	81	with	with	IN
12350	7230	82	two	two	CD
12350	7230	83	teaspoons	teaspoon	NNS
12350	7230	84	of	of	IN
12350	7230	85	salt	salt	NN
12350	7230	86	;	;	:
12350	7230	87	let	let	VB
12350	7230	88	it	-PRON-	PRP
12350	7230	89	all	all	DT
12350	7230	90	stew	stew	VB
12350	7230	91	gently	gently	RB
12350	7230	92	until	until	IN
12350	7230	93	it	-PRON-	PRP
12350	7230	94	is	be	VBZ
12350	7230	95	done	do	VBN
12350	7230	96	;	;	:
12350	7230	97	if	if	IN
12350	7230	98	there	there	EX
12350	7230	99	should	should	MD
12350	7230	100	be	be	VB
12350	7230	101	too	too	RB
12350	7230	102	much	much	JJ
12350	7230	103	gravy	gravy	NN
12350	7230	104	on	on	IN
12350	7230	105	it	-PRON-	PRP
12350	7230	106	before	before	IN
12350	7230	107	adding	add	VBG
12350	7230	108	the	the	DT
12350	7230	109	sauce	sauce	NN
12350	7230	110	,	,	,
12350	7230	111	take	take	VB
12350	7230	112	some	some	DT
12350	7230	113	off	off	RP
12350	7230	114	.	.	.
12350	7231	1	Prepare	prepare	VB
12350	7231	2	two	two	CD
12350	7231	3	eggs	egg	NNS
12350	7231	4	and	and	CC
12350	7231	5	six	six	CD
12350	7231	6	good	good	JJ
12350	7231	7	sized	sized	JJ
12350	7231	8	lemons	lemon	NNS
12350	7231	9	,	,	,
12350	7231	10	squeezed	squeeze	VBN
12350	7231	11	and	and	CC
12350	7231	12	strained	strain	VBN
12350	7231	13	;	;	:
12350	7231	14	then	then	RB
12350	7231	15	take	take	VB
12350	7231	16	some	some	DT
12350	7231	17	of	of	IN
12350	7231	18	the	the	DT
12350	7231	19	gravy	gravy	NN
12350	7231	20	from	from	IN
12350	7231	21	the	the	DT
12350	7231	22	fish	fish	NN
12350	7231	23	while	while	IN
12350	7231	24	it	-PRON-	PRP
12350	7231	25	is	be	VBZ
12350	7231	26	boiling	boil	VBG
12350	7231	27	,	,	,
12350	7231	28	add	add	VB
12350	7231	29	it	-PRON-	PRP
12350	7231	30	to	to	IN
12350	7231	31	the	the	DT
12350	7231	32	lemon	lemon	NN
12350	7231	33	,	,	,
12350	7231	34	with	with	IN
12350	7231	35	the	the	DT
12350	7231	36	two	two	CD
12350	7231	37	eggs	egg	NNS
12350	7231	38	well	well	RB
12350	7231	39	beaten	beat	VBN
12350	7231	40	,	,	,
12350	7231	41	and	and	CC
12350	7231	42	a	a	DT
12350	7231	43	tablespoon	tablespoon	NN
12350	7231	44	of	of	IN
12350	7231	45	potato	potato	NN
12350	7231	46	flour	flour	NN
12350	7231	47	;	;	:
12350	7231	48	mix	mix	VB
12350	7231	49	smoothly	smoothly	RB
12350	7231	50	with	with	IN
12350	7231	51	some	some	DT
12350	7231	52	chopped	chop	VBN
12350	7231	53	parsley	parsley	NN
12350	7231	54	;	;	:
12350	7231	55	when	when	WRB
12350	7231	56	all	all	DT
12350	7231	57	is	be	VBZ
12350	7231	58	well	well	RB
12350	7231	59	mixed	mixed	JJ
12350	7231	60	,	,	,
12350	7231	61	add	add	VB
12350	7231	62	it	-PRON-	PRP
12350	7231	63	to	to	IN
12350	7231	64	the	the	DT
12350	7231	65	fish	fish	NN
12350	7231	66	,	,	,
12350	7231	67	shake	shake	VB
12350	7231	68	it	-PRON-	PRP
12350	7231	69	gently	gently	RB
12350	7231	70	for	for	IN
12350	7231	71	five	five	CD
12350	7231	72	minutes	minute	NNS
12350	7231	73	while	while	IN
12350	7231	74	it	-PRON-	PRP
12350	7231	75	is	be	VBZ
12350	7231	76	boiling	boil	VBG
12350	7231	77	,	,	,
12350	7231	78	taking	take	VBG
12350	7231	79	care	care	NN
12350	7231	80	not	not	RB
12350	7231	81	to	to	TO
12350	7231	82	let	let	VB
12350	7231	83	it	-PRON-	PRP
12350	7231	84	burn	burn	VB
12350	7231	85	;	;	:
12350	7231	86	when	when	WRB
12350	7231	87	it	-PRON-	PRP
12350	7231	88	is	be	VBZ
12350	7231	89	sufficiently	sufficiently	RB
12350	7231	90	cooked	cook	VBN
12350	7231	91	let	let	VB
12350	7231	92	it	-PRON-	PRP
12350	7231	93	stand	stand	VB
12350	7231	94	for	for	IN
12350	7231	95	an	an	DT
12350	7231	96	hour	hour	NN
12350	7231	97	and	and	CC
12350	7231	98	serve	serve	VB
12350	7231	99	it	-PRON-	PRP
12350	7231	100	.	.	.
12350	7232	1	Garnish	garnish	VB
12350	7232	2	with	with	IN
12350	7232	3	slices	slice	NNS
12350	7232	4	of	of	IN
12350	7232	5	lemon	lemon	NN
12350	7232	6	and	and	CC
12350	7232	7	parsley	parsley	NN
12350	7232	8	.	.	.
12350	7233	1	To	to	TO
12350	7233	2	be	be	VB
12350	7233	3	eaten	eat	VBN
12350	7233	4	cold	cold	JJ
12350	7233	5	.	.	.
12350	7234	1	SOLE	SOLE	NNS
12350	7234	2	WITH	with	IN
12350	7234	3	WINE	wine	NN
12350	7234	4	(	(	-LRB-
12350	7234	5	FRENCH	FRENCH	NNS
12350	7234	6	RECIPE	RECIPE	NNS
12350	7234	7	)	)	-RRB-
12350	7234	8	Take	take	VB
12350	7234	9	a	a	DT
12350	7234	10	sole	sole	NN
12350	7234	11	or	or	CC
12350	7234	12	fillets	fillet	NNS
12350	7234	13	of	of	IN
12350	7234	14	any	any	DT
12350	7234	15	delicate	delicate	JJ
12350	7234	16	fish	fish	NN
12350	7234	17	.	.	.
12350	7235	1	Lay	lay	VB
12350	7235	2	on	on	IN
12350	7235	3	a	a	DT
12350	7235	4	fireproof	fireproof	JJ
12350	7235	5	dish	dish	NN
12350	7235	6	,	,	,
12350	7235	7	sprinkle	sprinkle	VB
12350	7235	8	with	with	IN
12350	7235	9	white	white	JJ
12350	7235	10	pepper	pepper	NN
12350	7235	11	,	,	,
12350	7235	12	salt	salt	NN
12350	7235	13	and	and	CC
12350	7235	14	a	a	DT
12350	7235	15	little	little	JJ
12350	7235	16	shalot	shalot	NN
12350	7235	17	,	,	,
12350	7235	18	cover	cover	VB
12350	7235	19	with	with	IN
12350	7235	20	claret	claret	JJ
12350	7235	21	or	or	CC
12350	7235	22	white	white	JJ
12350	7235	23	wine	wine	NN
12350	7235	24	,	,	,
12350	7235	25	and	and	CC
12350	7235	26	let	let	VB
12350	7235	27	it	-PRON-	PRP
12350	7235	28	cook	cook	VB
12350	7235	29	in	in	IN
12350	7235	30	the	the	DT
12350	7235	31	oven	oven	NN
12350	7235	32	till	till	IN
12350	7235	33	done	do	VBN
12350	7235	34	.	.	.
12350	7236	1	Draw	draw	VB
12350	7236	2	off	off	RP
12350	7236	3	the	the	DT
12350	7236	4	liquor	liquor	NN
12350	7236	5	in	in	IN
12350	7236	6	a	a	DT
12350	7236	7	saucepan	saucepan	NN
12350	7236	8	and	and	CC
12350	7236	9	let	let	VB
12350	7236	10	it	-PRON-	PRP
12350	7236	11	boil	boil	VB
12350	7236	12	up	up	RP
12350	7236	13	.	.	.
12350	7237	1	Have	have	VBP
12350	7237	2	ready	ready	JJ
12350	7237	3	the	the	DT
12350	7237	4	yolks	yolk	NNS
12350	7237	5	of	of	IN
12350	7237	6	three	three	CD
12350	7237	7	eggs	egg	NNS
12350	7237	8	,	,	,
12350	7237	9	well	well	RB
12350	7237	10	stirred	stir	VBN
12350	7237	11	(	(	-LRB-
12350	7237	12	not	not	RB
12350	7237	13	beaten	beat	VBN
12350	7237	14	)	)	-RRB-
12350	7237	15	,	,	,
12350	7237	16	the	the	DT
12350	7237	17	juice	juice	NN
12350	7237	18	of	of	IN
12350	7237	19	a	a	DT
12350	7237	20	lemon	lemon	NN
12350	7237	21	,	,	,
12350	7237	22	and	and	CC
12350	7237	23	two	two	CD
12350	7237	24	ounces	ounce	NNS
12350	7237	25	of	of	IN
12350	7237	26	butter	butter	NN
12350	7237	27	.	.	.
12350	7238	1	Put	put	VB
12350	7238	2	all	all	DT
12350	7238	3	together	together	RB
12350	7238	4	in	in	IN
12350	7238	5	a	a	DT
12350	7238	6	bowl	bowl	NN
12350	7238	7	.	.	.
12350	7239	1	Little	little	JJ
12350	7239	2	by	by	IN
12350	7239	3	little	little	JJ
12350	7239	4	add	add	VB
12350	7239	5	the	the	DT
12350	7239	6	hot	hot	JJ
12350	7239	7	sauce	sauce	NN
12350	7239	8	,	,	,
12350	7239	9	stirring	stir	VBG
12350	7239	10	all	all	PDT
12350	7239	11	the	the	DT
12350	7239	12	time	time	NN
12350	7239	13	.	.	.
12350	7240	1	Pour	pour	VB
12350	7240	2	it	-PRON-	PRP
12350	7240	3	over	over	IN
12350	7240	4	the	the	DT
12350	7240	5	fish	fish	NN
12350	7240	6	,	,	,
12350	7240	7	and	and	CC
12350	7240	8	sprinkle	sprinkle	VB
12350	7240	9	with	with	IN
12350	7240	10	chopped	chop	VBN
12350	7240	11	parsley	parsley	NN
12350	7240	12	.	.	.
12350	7241	1	Serve	serve	VB
12350	7241	2	very	very	RB
12350	7241	3	hot	hot	JJ
12350	7241	4	.	.	.
12350	7242	1	A	a	DT
12350	7242	2	few	few	JJ
12350	7242	3	mushrooms	mushroom	NNS
12350	7242	4	are	be	VBP
12350	7242	5	a	a	DT
12350	7242	6	palatable	palatable	JJ
12350	7242	7	addition	addition	NN
12350	7242	8	to	to	IN
12350	7242	9	this	this	DT
12350	7242	10	dish	dish	NN
12350	7242	11	.	.	.
12350	7243	1	RED	RED	NNP
12350	7243	2	MULLET	MULLET	NNP
12350	7243	3	IN	in	IN
12350	7243	4	CASES	case	NNS
12350	7243	5	To	to	IN
12350	7243	6	four	four	CD
12350	7243	7	mullets	mullet	NNS
12350	7243	8	allow	allow	VB
12350	7243	9	one	one	CD
12350	7243	10	dozen	dozen	NN
12350	7243	11	button	button	NN
12350	7243	12	mushrooms	mushroom	NNS
12350	7243	13	,	,	,
12350	7243	14	one	one	CD
12350	7243	15	tablespoon	tablespoon	NN
12350	7243	16	of	of	IN
12350	7243	17	finely	finely	RB
12350	7243	18	chopped	chop	VBN
12350	7243	19	parsley	parsley	NN
12350	7243	20	,	,	,
12350	7243	21	two	two	CD
12350	7243	22	shalots	shalot	NNS
12350	7243	23	,	,	,
12350	7243	24	the	the	DT
12350	7243	25	juice	juice	NN
12350	7243	26	of	of	IN
12350	7243	27	a	a	DT
12350	7243	28	lemon	lemon	NN
12350	7243	29	,	,	,
12350	7243	30	salt	salt	NN
12350	7243	31	and	and	CC
12350	7243	32	pepper	pepper	NN
12350	7243	33	.	.	.
12350	7244	1	Oil	oil	NN
12350	7244	2	some	some	DT
12350	7244	3	pieces	piece	NNS
12350	7244	4	of	of	IN
12350	7244	5	foolscap	foolscap	NN
12350	7244	6	paper	paper	NN
12350	7244	7	,	,	,
12350	7244	8	lay	lie	VBD
12350	7244	9	the	the	DT
12350	7244	10	fish	fish	NN
12350	7244	11	on	on	IN
12350	7244	12	them	-PRON-	PRP
12350	7244	13	and	and	CC
12350	7244	14	sprinkle	sprinkle	VB
12350	7244	15	over	over	IN
12350	7244	16	them	-PRON-	PRP
12350	7244	17	the	the	DT
12350	7244	18	mushroom	mushroom	NN
12350	7244	19	,	,	,
12350	7244	20	parsley	parsley	NN
12350	7244	21	,	,	,
12350	7244	22	shalot	shalot	NNP
12350	7244	23	,	,	,
12350	7244	24	lemon	lemon	NN
12350	7244	25	juice	juice	NN
12350	7244	26	,	,	,
12350	7244	27	pepper	pepper	NN
12350	7244	28	and	and	CC
12350	7244	29	salt	salt	NN
12350	7244	30	.	.	.
12350	7245	1	Fold	fold	VB
12350	7245	2	them	-PRON-	PRP
12350	7245	3	in	in	IN
12350	7245	4	the	the	DT
12350	7245	5	cases	case	NNS
12350	7245	6	and	and	CC
12350	7245	7	cook	cook	NN
12350	7245	8	on	on	IN
12350	7245	9	a	a	DT
12350	7245	10	well	well	RB
12350	7245	11	-	-	HYPH
12350	7245	12	greased	grease	VBN
12350	7245	13	baking	baking	NN
12350	7245	14	-	-	HYPH
12350	7245	15	sheet	sheet	NN
12350	7245	16	in	in	IN
12350	7245	17	a	a	DT
12350	7245	18	moderate	moderate	JJ
12350	7245	19	oven	oven	NN
12350	7245	20	for	for	IN
12350	7245	21	about	about	RB
12350	7245	22	twenty	twenty	CD
12350	7245	23	or	or	CC
12350	7245	24	thirty	thirty	CD
12350	7245	25	minutes	minute	NNS
12350	7245	26	.	.	.
12350	7246	1	Send	send	VB
12350	7246	2	to	to	IN
12350	7246	3	the	the	DT
12350	7246	4	table	table	NN
12350	7246	5	in	in	IN
12350	7246	6	cases	case	NNS
12350	7246	7	very	very	RB
12350	7246	8	hot	hot	JJ
12350	7246	9	.	.	.
12350	7247	1	CHRIMSEL	CHRIMSEL	NNS
12350	7247	2	,	,	,
12350	7247	3	No	no	UH
12350	7247	4	.	.	.
12350	7248	1	1	1	LS
12350	7248	2	Sift	Sift	NNP
12350	7248	3	one	one	CD
12350	7248	4	cup	cup	NN
12350	7248	5	of	of	IN
12350	7248	6	matzoth	matzoth	JJ
12350	7248	7	meal	meal	NN
12350	7248	8	in	in	IN
12350	7248	9	a	a	DT
12350	7248	10	bowl	bowl	NN
12350	7248	11	,	,	,
12350	7248	12	stir	stir	VB
12350	7248	13	into	into	IN
12350	7248	14	it	-PRON-	PRP
12350	7248	15	one	one	CD
12350	7248	16	cup	cup	NN
12350	7248	17	of	of	IN
12350	7248	18	boiling	boil	VBG
12350	7248	19	soup	soup	NN
12350	7248	20	stock	stock	NN
12350	7248	21	or	or	CC
12350	7248	22	wine	wine	NN
12350	7248	23	.	.	.
12350	7249	1	When	when	WRB
12350	7249	2	mixed	mixed	JJ
12350	7249	3	add	add	VBP
12350	7249	4	one	one	CD
12350	7249	5	tablespoon	tablespoon	NN
12350	7249	6	of	of	IN
12350	7249	7	chopped	chop	VBN
12350	7249	8	almonds	almond	NNS
12350	7249	9	,	,	,
12350	7249	10	one	one	CD
12350	7249	11	teaspoon	teaspoon	NN
12350	7249	12	of	of	IN
12350	7249	13	sugar	sugar	NN
12350	7249	14	,	,	,
12350	7249	15	a	a	DT
12350	7249	16	pinch	pinch	NN
12350	7249	17	of	of	IN
12350	7249	18	salt	salt	NN
12350	7249	19	and	and	CC
12350	7249	20	the	the	DT
12350	7249	21	yolks	yolk	NNS
12350	7249	22	of	of	IN
12350	7249	23	four	four	CD
12350	7249	24	eggs	egg	NNS
12350	7249	25	well	well	RB
12350	7249	26	beaten	beat	VBN
12350	7249	27	;	;	:
12350	7249	28	then	then	RB
12350	7249	29	add	add	VB
12350	7249	30	the	the	DT
12350	7249	31	stiffly	stiffly	RB
12350	7249	32	-	-	HYPH
12350	7249	33	beaten	beat	VBN
12350	7249	34	whites	white	NNS
12350	7249	35	of	of	IN
12350	7249	36	the	the	DT
12350	7249	37	four	four	CD
12350	7249	38	eggs	egg	NNS
12350	7249	39	and	and	CC
12350	7249	40	fry	fry	NN
12350	7249	41	by	by	IN
12350	7249	42	tablespoonsfuls	tablespoonsful	NNS
12350	7249	43	in	in	IN
12350	7249	44	boiling	boil	VBG
12350	7249	45	hot	hot	JJ
12350	7249	46	butter	butter	NN
12350	7249	47	or	or	CC
12350	7249	48	goose	goose	NN
12350	7249	49	grease	grease	NN
12350	7249	50	.	.	.
12350	7250	1	Sprinkle	sprinkle	VB
12350	7250	2	with	with	IN
12350	7250	3	powdered	powdered	JJ
12350	7250	4	sugar	sugar	NN
12350	7250	5	and	and	CC
12350	7250	6	serve	serve	VB
12350	7250	7	with	with	IN
12350	7250	8	wine	wine	NN
12350	7250	9	sauce	sauce	NN
12350	7250	10	.	.	.
12350	7251	1	CHRIMSEL	CHRIMSEL	NNS
12350	7251	2	,	,	,
12350	7251	3	No	no	UH
12350	7251	4	.	.	.
12350	7252	1	2	2	LS
12350	7252	2	Soak	Soak	NNP
12350	7252	3	about	about	RB
12350	7252	4	three	three	CD
12350	7252	5	matzoth	matzoth	NN
12350	7252	6	.	.	.
12350	7253	1	In	in	IN
12350	7253	2	the	the	DT
12350	7253	3	meantime	meantime	NN
12350	7253	4	seed	seed	NN
12350	7253	5	a	a	DT
12350	7253	6	handful	handful	NN
12350	7253	7	of	of	IN
12350	7253	8	raisins	raisin	NNS
12350	7253	9	and	and	CC
12350	7253	10	pound	pound	NN
12350	7253	11	as	as	IN
12350	7253	12	many	many	JJ
12350	7253	13	almonds	almond	NNS
12350	7253	14	as	as	IN
12350	7253	15	you	-PRON-	PRP
12350	7253	16	have	have	VBP
12350	7253	17	raisins	raisin	NNS
12350	7253	18	.	.	.
12350	7254	1	Now	now	RB
12350	7254	2	press	press	VB
12350	7254	3	every	every	DT
12350	7254	4	drop	drop	NN
12350	7254	5	of	of	IN
12350	7254	6	water	water	NN
12350	7254	7	out	out	IN
12350	7254	8	of	of	IN
12350	7254	9	the	the	DT
12350	7254	10	matzoth	matzoth	NN
12350	7254	11	,	,	,
12350	7254	12	put	put	VBD
12350	7254	13	them	-PRON-	PRP
12350	7254	14	in	in	IN
12350	7254	15	a	a	DT
12350	7254	16	bowl	bowl	NN
12350	7254	17	and	and	CC
12350	7254	18	stir	stir	VB
12350	7254	19	them	-PRON-	PRP
12350	7254	20	to	to	IN
12350	7254	21	a	a	DT
12350	7254	22	cream	cream	NN
12350	7254	23	;	;	:
12350	7254	24	add	add	VB
12350	7254	25	a	a	DT
12350	7254	26	pinch	pinch	NN
12350	7254	27	of	of	IN
12350	7254	28	salt	salt	NN
12350	7254	29	,	,	,
12350	7254	30	the	the	DT
12350	7254	31	peel	peel	NN
12350	7254	32	of	of	IN
12350	7254	33	a	a	DT
12350	7254	34	lemon	lemon	NN
12350	7254	35	,	,	,
12350	7254	36	yolks	yolk	NNS
12350	7254	37	of	of	IN
12350	7254	38	four	four	CD
12350	7254	39	eggs	egg	NNS
12350	7254	40	and	and	CC
12350	7254	41	a	a	DT
12350	7254	42	cup	cup	NN
12350	7254	43	of	of	IN
12350	7254	44	sugar	sugar	NN
12350	7254	45	,	,	,
12350	7254	46	the	the	DT
12350	7254	47	raisins	raisin	NNS
12350	7254	48	and	and	CC
12350	7254	49	almonds	almond	NNS
12350	7254	50	,	,	,
12350	7254	51	and	and	CC
12350	7254	52	also	also	RB
12350	7254	53	a	a	DT
12350	7254	54	little	little	JJ
12350	7254	55	cinnamon	cinnamon	NN
12350	7254	56	.	.	.
12350	7255	1	Heat	heat	VB
12350	7255	2	some	some	DT
12350	7255	3	oil	oil	NN
12350	7255	4	in	in	IN
12350	7255	5	a	a	DT
12350	7255	6	spider	spider	NN
12350	7255	7	;	;	:
12350	7255	8	the	the	DT
12350	7255	9	more	more	RBR
12350	7255	10	fat	fat	NN
12350	7255	11	the	the	DT
12350	7255	12	lighter	light	JJR
12350	7255	13	the	the	DT
12350	7255	14	chrimsel	chrimsel	NN
12350	7255	15	will	will	MD
12350	7255	16	be	be	VB
12350	7255	17	.	.	.
12350	7256	1	Last	last	RB
12350	7256	2	add	add	VB
12350	7256	3	the	the	DT
12350	7256	4	stiffly	stiffly	RB
12350	7256	5	-	-	HYPH
12350	7256	6	beaten	beat	VBN
12350	7256	7	whites	white	NNS
12350	7256	8	to	to	IN
12350	7256	9	the	the	DT
12350	7256	10	dough	dough	NN
12350	7256	11	.	.	.
12350	7257	1	Then	then	RB
12350	7257	2	fry	fry	VB
12350	7257	3	a	a	DT
12350	7257	4	light	light	JJ
12350	7257	5	brown	brown	JJ
12350	7257	6	on	on	IN
12350	7257	7	both	both	DT
12350	7257	8	sides	side	NNS
12350	7257	9	;	;	:
12350	7257	10	use	use	VBP
12350	7257	11	about	about	RB
12350	7257	12	a	a	DT
12350	7257	13	tablespoonful	tablespoonful	NN
12350	7257	14	of	of	IN
12350	7257	15	batter	batter	NN
12350	7257	16	for	for	IN
12350	7257	17	each	each	DT
12350	7257	18	chrimsel	chrimsel	NN
12350	7257	19	;	;	:
12350	7257	20	serve	serve	VB
12350	7257	21	with	with	IN
12350	7257	22	stewed	stew	VBN
12350	7257	23	prunes	prune	NNS
12350	7257	24	.	.	.
12350	7258	1	Lay	lay	VB
12350	7258	2	the	the	DT
12350	7258	3	chrimsel	chrimsel	NN
12350	7258	4	on	on	IN
12350	7258	5	a	a	DT
12350	7258	6	large	large	JJ
12350	7258	7	platter	platter	NN
12350	7258	8	and	and	CC
12350	7258	9	pour	pour	VBP
12350	7258	10	the	the	DT
12350	7258	11	prunes	prune	NNS
12350	7258	12	over	over	IN
12350	7258	13	all	all	DT
12350	7258	14	.	.	.
12350	7259	1	Eat	eat	VB
12350	7259	2	hot	hot	JJ
12350	7259	3	.	.	.
12350	7260	1	KENTUCKY	KENTUCKY	NNP
12350	7260	2	CHRIMSEL	CHRIMSEL	NNP
12350	7260	3	Two	two	CD
12350	7260	4	and	and	CC
12350	7260	5	one	one	CD
12350	7260	6	-	-	HYPH
12350	7260	7	half	half	NN
12350	7260	8	cups	cup	NNS
12350	7260	9	of	of	IN
12350	7260	10	meal	meal	NN
12350	7260	11	,	,	,
12350	7260	12	four	four	CD
12350	7260	13	eggs	egg	NNS
12350	7260	14	,	,	,
12350	7260	15	two	two	CD
12350	7260	16	cups	cup	NNS
12350	7260	17	of	of	IN
12350	7260	18	sugar	sugar	NN
12350	7260	19	,	,	,
12350	7260	20	one	one	CD
12350	7260	21	kitchen	kitchen	NN
12350	7260	22	-	-	HYPH
12350	7260	23	spoon	spoon	NN
12350	7260	24	of	of	IN
12350	7260	25	goose	goose	NN
12350	7260	26	fat	fat	NN
12350	7260	27	,	,	,
12350	7260	28	one	one	CD
12350	7260	29	of	of	IN
12350	7260	30	beef	beef	NN
12350	7260	31	fat	fat	NN
12350	7260	32	,	,	,
12350	7260	33	four	four	CD
12350	7260	34	apples	apple	NNS
12350	7260	35	,	,	,
12350	7260	36	and	and	CC
12350	7260	37	spices	spice	NNS
12350	7260	38	according	accord	VBG
12350	7260	39	to	to	IN
12350	7260	40	taste	taste	NN
12350	7260	41	.	.	.
12350	7261	1	One	one	CD
12350	7261	2	glass	glass	NN
12350	7261	3	of	of	IN
12350	7261	4	wine	wine	NN
12350	7261	5	also	also	RB
12350	7261	6	,	,	,
12350	7261	7	if	if	IN
12350	7261	8	convenient	convenient	JJ
12350	7261	9	.	.	.
12350	7262	1	Put	put	VB
12350	7262	2	the	the	DT
12350	7262	3	meal	meal	NN
12350	7262	4	in	in	IN
12350	7262	5	a	a	DT
12350	7262	6	bowl	bowl	NN
12350	7262	7	with	with	IN
12350	7262	8	salt	salt	NN
12350	7262	9	,	,	,
12350	7262	10	pepper	pepper	NN
12350	7262	11	,	,	,
12350	7262	12	ground	ground	NN
12350	7262	13	,	,	,
12350	7262	14	clove	clove	NN
12350	7262	15	,	,	,
12350	7262	16	allspice	allspice	NN
12350	7262	17	,	,	,
12350	7262	18	and	and	CC
12350	7262	19	cinnamon	cinnamon	NN
12350	7262	20	mixed	mix	VBN
12350	7262	21	into	into	IN
12350	7262	22	it	-PRON-	PRP
12350	7262	23	;	;	:
12350	7262	24	peel	peel	VB
12350	7262	25	and	and	CC
12350	7262	26	grate	grate	VB
12350	7262	27	the	the	DT
12350	7262	28	apples	apple	NNS
12350	7262	29	,	,	,
12350	7262	30	melt	melt	VB
12350	7262	31	the	the	DT
12350	7262	32	fat	fat	NN
12350	7262	33	and	and	CC
12350	7262	34	mix	mix	NN
12350	7262	35	,	,	,
12350	7262	36	put	put	VBN
12350	7262	37	in	in	IN
12350	7262	38	eggs	egg	NNS
12350	7262	39	and	and	CC
12350	7262	40	then	then	RB
12350	7262	41	stir	stir	VB
12350	7262	42	in	in	IN
12350	7262	43	the	the	DT
12350	7262	44	sugar	sugar	NN
12350	7262	45	which	which	WDT
12350	7262	46	has	have	VBZ
12350	7262	47	been	be	VBN
12350	7262	48	boiled	boil	VBN
12350	7262	49	with	with	IN
12350	7262	50	water	water	NN
12350	7262	51	to	to	IN
12350	7262	52	a	a	DT
12350	7262	53	thin	thin	JJ
12350	7262	54	syrup	syrup	NN
12350	7262	55	and	and	CC
12350	7262	56	cooled	cool	VBD
12350	7262	57	off	off	RP
12350	7262	58	.	.	.
12350	7263	1	Hollow	hollow	VB
12350	7263	2	out	out	RP
12350	7263	3	two	two	CD
12350	7263	4	pieces	piece	NNS
12350	7263	5	,	,	,
12350	7263	6	put	put	VBP
12350	7263	7	cranberries	cranberry	NNS
12350	7263	8	or	or	CC
12350	7263	9	any	any	DT
12350	7263	10	fruit	fruit	NN
12350	7263	11	between	between	IN
12350	7263	12	them	-PRON-	PRP
12350	7263	13	;	;	:
12350	7263	14	form	form	VBP
12350	7263	15	into	into	IN
12350	7263	16	balls	ball	NNS
12350	7263	17	the	the	DT
12350	7263	18	size	size	NN
12350	7263	19	of	of	IN
12350	7263	20	a	a	DT
12350	7263	21	medium	medium	JJ
12350	7263	22	apple	apple	NN
12350	7263	23	,	,	,
12350	7263	24	and	and	CC
12350	7263	25	bake	bake	VB
12350	7263	26	them	-PRON-	PRP
12350	7263	27	on	on	IN
12350	7263	28	a	a	DT
12350	7263	29	well	well	RB
12350	7263	30	-	-	HYPH
12350	7263	31	greased	grease	VBN
12350	7263	32	pie	pie	NN
12350	7263	33	-	-	HYPH
12350	7263	34	plate	plate	NN
12350	7263	35	for	for	IN
12350	7263	36	about	about	RB
12350	7263	37	one	one	CD
12350	7263	38	hour	hour	NN
12350	7263	39	.	.	.
12350	7264	1	MATZOTH	matzoth	JJ
12350	7264	2	WITH	with	IN
12350	7264	3	SCRAMBLED	SCRAMBLED	NNP
12350	7264	4	EGGS	EGGS	NNP
12350	7264	5	(	(	-LRB-
12350	7264	6	UEBERSCHLAGENE	UEBERSCHLAGENE	NNP
12350	7264	7	MATZOTH	MATZOTH	NNP
12350	7264	8	)	)	-RRB-
12350	7264	9	Break	break	VB
12350	7264	10	six	six	CD
12350	7264	11	matzoth	matzoth	NN
12350	7264	12	in	in	IN
12350	7264	13	small	small	JJ
12350	7264	14	pieces	piece	NNS
12350	7264	15	in	in	IN
12350	7264	16	a	a	DT
12350	7264	17	colander	colander	NN
12350	7264	18	.	.	.
12350	7265	1	Pour	pour	NN
12350	7265	2	boiling	boil	VBG
12350	7265	3	water	water	NN
12350	7265	4	through	through	IN
12350	7265	5	them	-PRON-	PRP
12350	7265	6	,	,	,
12350	7265	7	drain	drain	VBP
12350	7265	8	quickly	quickly	RB
12350	7265	9	.	.	.
12350	7266	1	They	-PRON-	PRP
12350	7266	2	should	should	MD
12350	7266	3	be	be	VB
12350	7266	4	moist	moist	JJ
12350	7266	5	but	but	CC
12350	7266	6	not	not	RB
12350	7266	7	soggy	soggy	JJ
12350	7266	8	.	.	.
12350	7267	1	Beat	beat	VB
12350	7267	2	three	three	CD
12350	7267	3	whole	whole	JJ
12350	7267	4	eggs	egg	NNS
12350	7267	5	well	well	UH
12350	7267	6	,	,	,
12350	7267	7	fold	fold	VB
12350	7267	8	the	the	DT
12350	7267	9	matzoth	matzoth	NN
12350	7267	10	in	in	RB
12350	7267	11	lightly	lightly	RB
12350	7267	12	.	.	.
12350	7268	1	Heat	heat	NN
12350	7268	2	four	four	CD
12350	7268	3	tablespoons	tablespoon	NNS
12350	7268	4	of	of	IN
12350	7268	5	goose	goose	NN
12350	7268	6	fat	fat	NN
12350	7268	7	or	or	CC
12350	7268	8	oil	oil	NN
12350	7268	9	in	in	IN
12350	7268	10	a	a	DT
12350	7268	11	spider	spider	NN
12350	7268	12	,	,	,
12350	7268	13	add	add	VB
12350	7268	14	the	the	DT
12350	7268	15	egg	egg	NN
12350	7268	16	mixture	mixture	NN
12350	7268	17	;	;	:
12350	7268	18	scrape	scrape	NN
12350	7268	19	and	and	CC
12350	7268	20	scramble	scramble	VB
12350	7268	21	carefully	carefully	RB
12350	7268	22	with	with	IN
12350	7268	23	spoon	spoon	NN
12350	7268	24	from	from	IN
12350	7268	25	the	the	DT
12350	7268	26	bottom	bottom	NN
12350	7268	27	of	of	IN
12350	7268	28	the	the	DT
12350	7268	29	pan	pan	NN
12350	7268	30	and	and	CC
12350	7268	31	while	while	IN
12350	7268	32	scrambling	scramble	VBG
12350	7268	33	add	add	VB
12350	7268	34	four	four	CD
12350	7268	35	tablespoons	tablespoon	NNS
12350	7268	36	of	of	IN
12350	7268	37	sugar	sugar	NN
12350	7268	38	and	and	CC
12350	7268	39	cook	cook	VB
12350	7268	40	gently	gently	RB
12350	7268	41	until	until	IN
12350	7268	42	eggs	egg	NNS
12350	7268	43	are	be	VBP
12350	7268	44	set	set	VBN
12350	7268	45	.	.	.
12350	7269	1	Serve	serve	VB
12350	7269	2	at	at	IN
12350	7269	3	once	once	RB
12350	7269	4	.	.	.
12350	7270	1	The	the	DT
12350	7270	2	sugar	sugar	NN
12350	7270	3	may	may	MD
12350	7270	4	be	be	VB
12350	7270	5	omitted	omit	VBN
12350	7270	6	if	if	IN
12350	7270	7	so	so	RB
12350	7270	8	desired	desire	VBN
12350	7270	9	.	.	.
12350	7271	1	SCRAMBLED	SCRAMBLED	NNP
12350	7271	2	MATZOTH	MATZOTH	NNP
12350	7271	3	Soak	Soak	NNP
12350	7271	4	six	six	CD
12350	7271	5	matzoth	matzoth	NN
12350	7271	6	in	in	IN
12350	7271	7	water	water	NN
12350	7271	8	until	until	IN
12350	7271	9	soft	soft	JJ
12350	7271	10	.	.	.
12350	7272	1	Squeeze	squeeze	VB
12350	7272	2	out	out	RP
12350	7272	3	the	the	DT
12350	7272	4	water	water	NN
12350	7272	5	and	and	CC
12350	7272	6	mix	mix	VB
12350	7272	7	with	with	IN
12350	7272	8	four	four	CD
12350	7272	9	beaten	beat	VBN
12350	7272	10	eggs	egg	NNS
12350	7272	11	.	.	.
12350	7273	1	Add	add	VB
12350	7273	2	one	one	CD
12350	7273	3	-	-	HYPH
12350	7273	4	half	half	NN
12350	7273	5	teaspoon	teaspoon	NN
12350	7273	6	of	of	IN
12350	7273	7	salt	salt	NN
12350	7273	8	and	and	CC
12350	7273	9	fry	fry	NN
12350	7273	10	.	.	.
12350	7274	1	MATZOTH	MATZOTH	NNP
12350	7274	2	DIPPED	DIPPED	NNP
12350	7274	3	IN	in	IN
12350	7274	4	EGGS	EGGS	NNP
12350	7274	5	,	,	,
12350	7274	6	No	no	UH
12350	7274	7	.	.	.
12350	7275	1	1	1	CD
12350	7275	2	Beat	beat	NN
12350	7275	3	up	up	RP
12350	7275	4	as	as	RB
12350	7275	5	many	many	JJ
12350	7275	6	eggs	egg	NNS
12350	7275	7	as	as	IN
12350	7275	8	are	be	VBP
12350	7275	9	required	require	VBN
12350	7275	10	;	;	:
12350	7275	11	into	into	IN
12350	7275	12	these	these	DT
12350	7275	13	dip	dip	NN
12350	7275	14	matzoth	matzoth	NN
12350	7275	15	that	that	WDT
12350	7275	16	have	have	VBP
12350	7275	17	been	be	VBN
12350	7275	18	soaked	soak	VBN
12350	7275	19	in	in	IN
12350	7275	20	milk	milk	NN
12350	7275	21	.	.	.
12350	7276	1	Fry	fry	NN
12350	7276	2	quickly	quickly	RB
12350	7276	3	to	to	IN
12350	7276	4	a	a	DT
12350	7276	5	light	light	JJ
12350	7276	6	brown	brown	JJ
12350	7276	7	on	on	IN
12350	7276	8	both	both	DT
12350	7276	9	sides	side	NNS
12350	7276	10	,	,	,
12350	7276	11	lay	lie	VBD
12350	7276	12	on	on	IN
12350	7276	13	a	a	DT
12350	7276	14	large	large	JJ
12350	7276	15	platter	platter	NN
12350	7276	16	,	,	,
12350	7276	17	sprinkle	sprinkle	VB
12350	7276	18	with	with	IN
12350	7276	19	a	a	DT
12350	7276	20	mixture	mixture	NN
12350	7276	21	of	of	IN
12350	7276	22	sugar	sugar	NN
12350	7276	23	,	,	,
12350	7276	24	cinnamon	cinnamon	NN
12350	7276	25	and	and	CC
12350	7276	26	grated	grate	VBN
12350	7276	27	peel	peel	NN
12350	7276	28	of	of	IN
12350	7276	29	a	a	DT
12350	7276	30	lemon	lemon	NN
12350	7276	31	.	.	.
12350	7277	1	The	the	DT
12350	7277	2	more	more	JJR
12350	7277	3	eggs	egg	NNS
12350	7277	4	used	use	VBD
12350	7277	5	the	the	DT
12350	7277	6	richer	rich	JJR
12350	7277	7	this	this	DT
12350	7277	8	will	will	MD
12350	7277	9	be	be	VB
12350	7277	10	.	.	.
12350	7278	1	Fry	fry	NN
12350	7278	2	in	in	IN
12350	7278	3	butter	butter	NN
12350	7278	4	.	.	.
12350	7279	1	MATZOTH	MATZOTH	NNP
12350	7279	2	DIPPED	DIPPED	NNP
12350	7279	3	IN	in	IN
12350	7279	4	EGGS	EGGS	NNP
12350	7279	5	,	,	,
12350	7279	6	No	no	UH
12350	7279	7	.	.	.
12350	7280	1	2	2	CD
12350	7280	2	Beat	beat	NN
12350	7280	3	six	six	CD
12350	7280	4	eggs	egg	NNS
12350	7280	5	very	very	RB
12350	7280	6	light	light	JJ
12350	7280	7	,	,	,
12350	7280	8	add	add	VB
12350	7280	9	one	one	CD
12350	7280	10	-	-	HYPH
12350	7280	11	half	half	NN
12350	7280	12	tablespoon	tablespoon	NN
12350	7280	13	of	of	IN
12350	7280	14	salt	salt	NN
12350	7280	15	.	.	.
12350	7281	1	Heat	heat	NN
12350	7281	2	two	two	CD
12350	7281	3	tablespoons	tablespoon	NNS
12350	7281	4	of	of	IN
12350	7281	5	goose	goose	NN
12350	7281	6	fat	fat	NN
12350	7281	7	or	or	CC
12350	7281	8	olive	olive	NN
12350	7281	9	oil	oil	NN
12350	7281	10	in	in	IN
12350	7281	11	a	a	DT
12350	7281	12	spider	spider	NN
12350	7281	13	.	.	.
12350	7282	1	Break	break	VB
12350	7282	2	four	four	CD
12350	7282	3	matzoth	matzoth	NN
12350	7282	4	into	into	IN
12350	7282	5	large	large	JJ
12350	7282	6	,	,	,
12350	7282	7	equal	equal	JJ
12350	7282	8	pieces	piece	NNS
12350	7282	9	.	.	.
12350	7283	1	Dip	dip	VB
12350	7283	2	each	each	DT
12350	7283	3	piece	piece	NN
12350	7283	4	in	in	IN
12350	7283	5	the	the	DT
12350	7283	6	egg	egg	NN
12350	7283	7	mixture	mixture	NN
12350	7283	8	and	and	CC
12350	7283	9	fry	fry	VB
12350	7283	10	a	a	DT
12350	7283	11	light	light	JJ
12350	7283	12	brown	brown	JJ
12350	7283	13	on	on	IN
12350	7283	14	both	both	DT
12350	7283	15	sides	side	NNS
12350	7283	16	.	.	.
12350	7284	1	Serve	serve	VB
12350	7284	2	hot	hot	JJ
12350	7284	3	,	,	,
12350	7284	4	sprinkled	sprinkle	VBN
12350	7284	5	with	with	IN
12350	7284	6	sugar	sugar	NN
12350	7284	7	,	,	,
12350	7284	8	cinnamon	cinnamon	NN
12350	7284	9	and	and	CC
12350	7284	10	a	a	DT
12350	7284	11	little	little	JJ
12350	7284	12	grated	grated	JJ
12350	7284	13	lemon	lemon	NN
12350	7284	14	rind	rind	NN
12350	7284	15	.	.	.
12350	7285	1	ZWIEBEL	ZWIEBEL	NNP
12350	7285	2	MATZOTH	MATZOTH	NNP
12350	7285	3	As	as	IN
12350	7285	4	an	an	DT
12350	7285	5	appetizer	appetizer	NN
12350	7285	6	nothing	nothing	NN
12350	7285	7	is	be	VBZ
12350	7285	8	better	well	JJR
12350	7285	9	than	than	IN
12350	7285	10	a	a	DT
12350	7285	11	cake	cake	NN
12350	7285	12	of	of	IN
12350	7285	13	unleavened	unleavened	JJ
12350	7285	14	bread	bread	NN
12350	7285	15	rubbed	rub	VBN
12350	7285	16	with	with	IN
12350	7285	17	a	a	DT
12350	7285	18	raw	raw	JJ
12350	7285	19	onion	onion	NN
12350	7285	20	,	,	,
12350	7285	21	sprinkled	sprinkle	VBN
12350	7285	22	lightly	lightly	RB
12350	7285	23	with	with	IN
12350	7285	24	salt	salt	NN
12350	7285	25	and	and	CC
12350	7285	26	placed	place	VBN
12350	7285	27	in	in	IN
12350	7285	28	the	the	DT
12350	7285	29	oven	oven	NN
12350	7285	30	for	for	IN
12350	7285	31	a	a	DT
12350	7285	32	few	few	JJ
12350	7285	33	minutes	minute	NNS
12350	7285	34	to	to	TO
12350	7285	35	dry	dry	VB
12350	7285	36	.	.	.
12350	7286	1	Buttered	butter	VBN
12350	7286	2	and	and	CC
12350	7286	3	eaten	eat	VBN
12350	7286	4	hot	hot	JJ
12350	7286	5	,	,	,
12350	7286	6	it	-PRON-	PRP
12350	7286	7	adds	add	VBZ
12350	7286	8	a	a	DT
12350	7286	9	relish	relish	NN
12350	7286	10	to	to	IN
12350	7286	11	breakfast	breakfast	NN
12350	7286	12	or	or	CC
12350	7286	13	tea	tea	NN
12350	7286	14	.	.	.
12350	7287	1	MATZOTH	MATZOTH	NNP
12350	7287	2	EIRKUCHEN	EIRKUCHEN	NNP
12350	7287	3	Pour	Pour	NNP
12350	7287	4	one	one	CD
12350	7287	5	-	-	HYPH
12350	7287	6	half	half	NN
12350	7287	7	cup	cup	NN
12350	7287	8	of	of	IN
12350	7287	9	water	water	NN
12350	7287	10	on	on	IN
12350	7287	11	one	one	CD
12350	7287	12	-	-	HYPH
12350	7287	13	quarter	quarter	NN
12350	7287	14	cup	cup	NN
12350	7287	15	of	of	IN
12350	7287	16	matzoth	matzoth	NNP
12350	7287	17	meal	meal	NNP
12350	7287	18	,	,	,
12350	7287	19	add	add	VB
12350	7287	20	one	one	CD
12350	7287	21	teaspoon	teaspoon	NN
12350	7287	22	of	of	IN
12350	7287	23	salt	salt	NN
12350	7287	24	and	and	CC
12350	7287	25	beat	beat	VBD
12350	7287	26	the	the	DT
12350	7287	27	yolks	yolk	NNS
12350	7287	28	of	of	IN
12350	7287	29	four	four	CD
12350	7287	30	eggs	egg	NNS
12350	7287	31	very	very	RB
12350	7287	32	light	light	JJ
12350	7287	33	,	,	,
12350	7287	34	add	add	VB
12350	7287	35	to	to	IN
12350	7287	36	the	the	DT
12350	7287	37	meal	meal	NN
12350	7287	38	mixture	mixture	NN
12350	7287	39	,	,	,
12350	7287	40	let	let	VB
12350	7287	41	stand	stand	VB
12350	7287	42	five	five	CD
12350	7287	43	minutes	minute	NNS
12350	7287	44	.	.	.
12350	7288	1	Beat	beat	VB
12350	7288	2	whites	white	NNS
12350	7288	3	of	of	IN
12350	7288	4	eggs	egg	NNS
12350	7288	5	very	very	RB
12350	7288	6	stiffly	stiffly	RB
12350	7288	7	,	,	,
12350	7288	8	fold	fold	VB
12350	7288	9	lightly	lightly	RB
12350	7288	10	into	into	IN
12350	7288	11	the	the	DT
12350	7288	12	yolk	yolk	NN
12350	7288	13	mixture	mixture	NN
12350	7288	14	.	.	.
12350	7289	1	Drop	drop	VB
12350	7289	2	mixture	mixture	NN
12350	7289	3	by	by	IN
12350	7289	4	spoonfuls	spoonful	NNS
12350	7289	5	in	in	IN
12350	7289	6	small	small	JJ
12350	7289	7	cakes	cake	NNS
12350	7289	8	on	on	IN
12350	7289	9	hot	hot	JJ
12350	7289	10	greased	greased	JJ
12350	7289	11	spider	spider	NN
12350	7289	12	.	.	.
12350	7290	1	Turn	turn	VB
12350	7290	2	when	when	WRB
12350	7290	3	brown	brown	JJ
12350	7290	4	and	and	CC
12350	7290	5	brown	brown	JJ
12350	7290	6	on	on	IN
12350	7290	7	other	other	JJ
12350	7290	8	side	side	NN
12350	7290	9	.	.	.
12350	7291	1	Serve	serve	VB
12350	7291	2	with	with	IN
12350	7291	3	sugar	sugar	NN
12350	7291	4	,	,	,
12350	7291	5	jelly	jelly	RB
12350	7291	6	or	or	CC
12350	7291	7	preserves	preserve	NNS
12350	7291	8	.	.	.
12350	7292	1	MATZOTH	MATZOTH	NNP
12350	7292	2	MEAL	MEAL	NNP
12350	7292	3	MACAROONS	MACAROONS	NNP
12350	7292	4	Beat	Beat	NNP
12350	7292	5	egg	egg	NNP
12350	7292	6	yolk	yolk	NNP
12350	7292	7	separately	separately	RB
12350	7292	8	.	.	.
12350	7293	1	Add	add	VB
12350	7293	2	one	one	CD
12350	7293	3	teaspoon	teaspoon	NN
12350	7293	4	of	of	IN
12350	7293	5	matzoth	matzoth	JJ
12350	7293	6	meal	meal	NNP
12350	7293	7	and	and	CC
12350	7293	8	pinch	pinch	NN
12350	7293	9	of	of	IN
12350	7293	10	salt	salt	NN
12350	7293	11	.	.	.
12350	7294	1	Whip	whip	VB
12350	7294	2	white	white	JJ
12350	7294	3	to	to	IN
12350	7294	4	a	a	DT
12350	7294	5	snow	snow	NN
12350	7294	6	,	,	,
12350	7294	7	fold	fold	VB
12350	7294	8	in	in	IN
12350	7294	9	the	the	DT
12350	7294	10	whites	white	NNS
12350	7294	11	,	,	,
12350	7294	12	and	and	CC
12350	7294	13	fry	fry	NN
12350	7294	14	by	by	IN
12350	7294	15	tablespoonfuls	tablespoonful	NNS
12350	7294	16	in	in	IN
12350	7294	17	butter	butter	NN
12350	7294	18	or	or	CC
12350	7294	19	fat	fat	NN
12350	7294	20	and	and	CC
12350	7294	21	serve	serve	VB
12350	7294	22	with	with	IN
12350	7294	23	prunes	prune	NNS
12350	7294	24	.	.	.
12350	7295	1	PIE	PIE	NNP
12350	7295	2	CRUST	CRUST	NNS
12350	7295	3	Soak	soak	VB
12350	7295	4	one	one	CD
12350	7295	5	and	and	CC
12350	7295	6	a	a	DT
12350	7295	7	half	half	NN
12350	7295	8	matzoth	matzoth	NN
12350	7295	9	and	and	CC
12350	7295	10	press	press	NN
12350	7295	11	dry	dry	JJ
12350	7295	12	;	;	:
12350	7295	13	heat	heat	VB
12350	7295	14	one	one	CD
12350	7295	15	tablespoon	tablespoon	NN
12350	7295	16	of	of	IN
12350	7295	17	fat	fat	NN
12350	7295	18	and	and	CC
12350	7295	19	add	add	VB
12350	7295	20	the	the	DT
12350	7295	21	soaked	soak	VBN
12350	7295	22	matzoth	matzoth	NN
12350	7295	23	.	.	.
12350	7296	1	When	when	WRB
12350	7296	2	dry	dry	JJ
12350	7296	3	add	add	VB
12350	7296	4	one	one	CD
12350	7296	5	-	-	HYPH
12350	7296	6	half	half	NN
12350	7296	7	cup	cup	NN
12350	7296	8	of	of	IN
12350	7296	9	matzoth	matzoth	JJ
12350	7296	10	meal	meal	NNP
12350	7296	11	,	,	,
12350	7296	12	two	two	CD
12350	7296	13	eggs	egg	NNS
12350	7296	14	,	,	,
12350	7296	15	two	two	CD
12350	7296	16	tablespoons	tablespoon	NNS
12350	7296	17	of	of	IN
12350	7296	18	sugar	sugar	NN
12350	7296	19	and	and	CC
12350	7296	20	one	one	CD
12350	7296	21	-	-	HYPH
12350	7296	22	eighth	eighth	JJ
12350	7296	23	teaspoon	teaspoon	NN
12350	7296	24	of	of	IN
12350	7296	25	salt	salt	NN
12350	7296	26	.	.	.
12350	7297	1	Mix	mix	VB
12350	7297	2	well	well	RB
12350	7297	3	and	and	CC
12350	7297	4	press	press	VB
12350	7297	5	into	into	IN
12350	7297	6	pie	pie	NN
12350	7297	7	-	-	HYPH
12350	7297	8	plate	plate	NN
12350	7297	9	with	with	IN
12350	7297	10	hands	hand	NNS
12350	7297	11	,	,	,
12350	7297	12	as	as	IN
12350	7297	13	it	-PRON-	PRP
12350	7297	14	is	be	VBZ
12350	7297	15	impossible	impossible	JJ
12350	7297	16	to	to	TO
12350	7297	17	roll	roll	VB
12350	7297	18	the	the	DT
12350	7297	19	dough	dough	NN
12350	7297	20	.	.	.
12350	7298	1	Have	have	VBP
12350	7298	2	dough	dough	NN
12350	7298	3	one	one	CD
12350	7298	4	-	-	HYPH
12350	7298	5	quarter	quarter	NN
12350	7298	6	inch	inch	NN
12350	7298	7	thick	thick	JJ
12350	7298	8	.	.	.
12350	7299	1	MAMOURAS	MAMOURAS	NNP
12350	7299	2	(	(	-LRB-
12350	7299	3	TURKISH	TURKISH	NNP
12350	7299	4	)	)	-RRB-
12350	7299	5	Dip	Dip	NNP
12350	7299	6	in	in	IN
12350	7299	7	boiling	boil	VBG
12350	7299	8	salted	salt	VBN
12350	7299	9	water	water	NN
12350	7299	10	for	for	IN
12350	7299	11	one	one	CD
12350	7299	12	minute	minute	NN
12350	7299	13	,	,	,
12350	7299	14	one	one	CD
12350	7299	15	matzoth	matzoth	NN
12350	7299	16	for	for	IN
12350	7299	17	each	each	DT
12350	7299	18	person	person	NN
12350	7299	19	to	to	TO
12350	7299	20	be	be	VB
12350	7299	21	served	serve	VBN
12350	7299	22	.	.	.
12350	7300	1	Put	put	VB
12350	7300	2	the	the	DT
12350	7300	3	soaked	soak	VBN
12350	7300	4	matzoth	matzoth	NN
12350	7300	5	in	in	IN
12350	7300	6	a	a	DT
12350	7300	7	dish	dish	NN
12350	7300	8	,	,	,
12350	7300	9	pour	pour	VB
12350	7300	10	over	over	IN
12350	7300	11	it	-PRON-	PRP
12350	7300	12	a	a	DT
12350	7300	13	little	little	JJ
12350	7300	14	olive	olive	JJ
12350	7300	15	oil	oil	NN
12350	7300	16	and	and	CC
12350	7300	17	grated	grate	VBN
12350	7300	18	cheese	cheese	NN
12350	7300	19	and	and	CC
12350	7300	20	repeat	repeat	VB
12350	7300	21	this	this	DT
12350	7300	22	until	until	IN
12350	7300	23	you	-PRON-	PRP
12350	7300	24	have	have	VBP
12350	7300	25	made	make	VBN
12350	7300	26	as	as	RB
12350	7300	27	many	many	JJ
12350	7300	28	layers	layer	NNS
12350	7300	29	as	as	IN
12350	7300	30	you	-PRON-	PRP
12350	7300	31	have	have	VBP
12350	7300	32	persons	person	NNS
12350	7300	33	to	to	TO
12350	7300	34	serve	serve	VB
12350	7300	35	;	;	:
12350	7300	36	cut	cut	VBN
12350	7300	37	in	in	IN
12350	7300	38	slices	slice	NNS
12350	7300	39	and	and	CC
12350	7300	40	serve	serve	VBP
12350	7300	41	.	.	.
12350	7301	1	Use	Use	NNP
12350	7301	2	Hashkeval	Hashkeval	NNP
12350	7301	3	--	--	:
12350	7301	4	Greek	Greek	NNP
12350	7301	5	Cheese	Cheese	NNP
12350	7301	6	.	.	.
12350	7302	1	GERMAN	german	JJ
12350	7302	2	PUFFS	puffs	NN
12350	7302	3	Into	into	IN
12350	7302	4	one	one	CD
12350	7302	5	-	-	HYPH
12350	7302	6	half	half	NN
12350	7302	7	pint	pint	NN
12350	7302	8	of	of	IN
12350	7302	9	water	water	NN
12350	7302	10	put	put	VB
12350	7302	11	one	one	CD
12350	7302	12	-	-	HYPH
12350	7302	13	quarter	quarter	NN
12350	7302	14	pound	pound	NN
12350	7302	15	of	of	IN
12350	7302	16	melted	melted	JJ
12350	7302	17	fat	fat	JJ
12350	7302	18	;	;	:
12350	7302	19	when	when	WRB
12350	7302	20	boiling	boil	VBG
12350	7302	21	add	add	VB
12350	7302	22	one	one	CD
12350	7302	23	-	-	HYPH
12350	7302	24	quarter	quarter	NN
12350	7302	25	pound	pound	NN
12350	7302	26	of	of	IN
12350	7302	27	meal	meal	NN
12350	7302	28	,	,	,
12350	7302	29	finely	finely	RB
12350	7302	30	sifted	sift	VBN
12350	7302	31	;	;	:
12350	7302	32	it	-PRON-	PRP
12350	7302	33	will	will	MD
12350	7302	34	form	form	VB
12350	7302	35	a	a	DT
12350	7302	36	thick	thick	JJ
12350	7302	37	paste	paste	NN
12350	7302	38	.	.	.
12350	7303	1	Beat	beat	VB
12350	7303	2	up	up	RP
12350	7303	3	four	four	CD
12350	7303	4	eggs	egg	NNS
12350	7303	5	,	,	,
12350	7303	6	remove	remove	VB
12350	7303	7	the	the	DT
12350	7303	8	mixture	mixture	NN
12350	7303	9	from	from	IN
12350	7303	10	the	the	DT
12350	7303	11	fire	fire	NN
12350	7303	12	and	and	CC
12350	7303	13	stir	stir	VB
12350	7303	14	in	in	IN
12350	7303	15	the	the	DT
12350	7303	16	eggs	egg	NNS
12350	7303	17	.	.	.
12350	7304	1	Grease	grease	VB
12350	7304	2	some	some	DT
12350	7304	3	cups	cup	NNS
12350	7304	4	and	and	CC
12350	7304	5	put	put	VBD
12350	7304	6	a	a	DT
12350	7304	7	spoonful	spoonful	JJ
12350	7304	8	in	in	IN
12350	7304	9	each	each	DT
12350	7304	10	;	;	:
12350	7304	11	bake	bake	VB
12350	7304	12	in	in	IN
12350	7304	13	a	a	DT
12350	7304	14	quick	quick	JJ
12350	7304	15	oven	oven	NN
12350	7304	16	.	.	.
12350	7305	1	When	when	WRB
12350	7305	2	done	do	VBN
12350	7305	3	sprinkle	sprinkle	NN
12350	7305	4	with	with	IN
12350	7305	5	cinnamon	cinnamon	NN
12350	7305	6	and	and	CC
12350	7305	7	cover	cover	NN
12350	7305	8	with	with	IN
12350	7305	9	clarified	clarified	JJ
12350	7305	10	sugar	sugar	NN
12350	7305	11	.	.	.
12350	7306	1	STEWED	STEWED	NNP
12350	7306	2	SWEETBREADS	SWEETBREADS	NNP
12350	7306	3	Soak	Soak	NNP
12350	7306	4	one	one	CD
12350	7306	5	pair	pair	NN
12350	7306	6	of	of	IN
12350	7306	7	sweetbreads	sweetbread	NNS
12350	7306	8	for	for	IN
12350	7306	9	two	two	CD
12350	7306	10	or	or	CC
12350	7306	11	three	three	CD
12350	7306	12	hours	hour	NNS
12350	7306	13	in	in	IN
12350	7306	14	sufficient	sufficient	JJ
12350	7306	15	warm	warm	JJ
12350	7306	16	water	water	NN
12350	7306	17	to	to	TO
12350	7306	18	cover	cover	VB
12350	7306	19	them	-PRON-	PRP
12350	7306	20	,	,	,
12350	7306	21	then	then	RB
12350	7306	22	drain	drain	VB
12350	7306	23	.	.	.
12350	7307	1	Put	put	VB
12350	7307	2	them	-PRON-	PRP
12350	7307	3	in	in	IN
12350	7307	4	a	a	DT
12350	7307	5	stew	stew	NN
12350	7307	6	-	-	HYPH
12350	7307	7	pan	pan	NN
12350	7307	8	,	,	,
12350	7307	9	with	with	IN
12350	7307	10	boiling	boil	VBG
12350	7307	11	water	water	NN
12350	7307	12	to	to	TO
12350	7307	13	cover	cover	VB
12350	7307	14	them	-PRON-	PRP
12350	7307	15	,	,	,
12350	7307	16	and	and	CC
12350	7307	17	then	then	RB
12350	7307	18	boil	boil	VB
12350	7307	19	gently	gently	RB
12350	7307	20	for	for	IN
12350	7307	21	seven	seven	CD
12350	7307	22	or	or	CC
12350	7307	23	eight	eight	CD
12350	7307	24	minutes	minute	NNS
12350	7307	25	.	.	.
12350	7308	1	They	-PRON-	PRP
12350	7308	2	are	be	VBP
12350	7308	3	then	then	RB
12350	7308	4	ready	ready	JJ
12350	7308	5	for	for	IN
12350	7308	6	dressing	dress	VBG
12350	7308	7	.	.	.
12350	7309	1	Lay	lay	VB
12350	7309	2	the	the	DT
12350	7309	3	sweetbreads	sweetbread	NNS
12350	7309	4	in	in	IN
12350	7309	5	a	a	DT
12350	7309	6	stew	stew	NN
12350	7309	7	-	-	HYPH
12350	7309	8	pan	pan	NN
12350	7309	9	,	,	,
12350	7309	10	pour	pour	VBP
12350	7309	11	two	two	CD
12350	7309	12	cups	cup	NNS
12350	7309	13	of	of	IN
12350	7309	14	veal	veal	NN
12350	7309	15	stock	stock	NN
12350	7309	16	over	over	IN
12350	7309	17	them	-PRON-	PRP
12350	7309	18	,	,	,
12350	7309	19	add	add	VB
12350	7309	20	salt	salt	NN
12350	7309	21	and	and	CC
12350	7309	22	cayenne	cayenne	NN
12350	7309	23	pepper	pepper	NN
12350	7309	24	to	to	TO
12350	7309	25	taste	taste	NN
12350	7309	26	,	,	,
12350	7309	27	and	and	CC
12350	7309	28	simmer	simmer	NN
12350	7309	29	gently	gently	RB
12350	7309	30	for	for	IN
12350	7309	31	one	one	CD
12350	7309	32	hour	hour	NN
12350	7309	33	.	.	.
12350	7310	1	Lift	lift	VB
12350	7310	2	them	-PRON-	PRP
12350	7310	3	out	out	RP
12350	7310	4	on	on	IN
12350	7310	5	to	to	IN
12350	7310	6	a	a	DT
12350	7310	7	very	very	RB
12350	7310	8	hot	hot	JJ
12350	7310	9	dish	dish	NN
12350	7310	10	,	,	,
12350	7310	11	add	add	VB
12350	7310	12	juice	juice	NN
12350	7310	13	of	of	IN
12350	7310	14	one	one	CD
12350	7310	15	-	-	HYPH
12350	7310	16	half	half	NN
12350	7310	17	lemon	lemon	NN
12350	7310	18	and	and	CC
12350	7310	19	one	one	CD
12350	7310	20	teaspoon	teaspoon	NN
12350	7310	21	of	of	IN
12350	7310	22	potato	potato	NN
12350	7310	23	flour	flour	NN
12350	7310	24	to	to	IN
12350	7310	25	the	the	DT
12350	7310	26	gravy	gravy	NN
12350	7310	27	,	,	,
12350	7310	28	stir	stir	VB
12350	7310	29	smoothly	smoothly	RB
12350	7310	30	,	,	,
12350	7310	31	and	and	CC
12350	7310	32	boil	boil	VB
12350	7310	33	up	up	RP
12350	7310	34	,	,	,
12350	7310	35	pour	pour	VBP
12350	7310	36	over	over	IN
12350	7310	37	the	the	DT
12350	7310	38	sweetbreads	sweetbread	NNS
12350	7310	39	and	and	CC
12350	7310	40	serve	serve	VB
12350	7310	41	at	at	IN
12350	7310	42	once	once	RB
12350	7310	43	.	.	.
12350	7311	1	BEEFSTEAK	BEEFSTEAK	NNP
12350	7311	2	PIE	PIE	NNP
12350	7311	3	Cut	Cut	NNP
12350	7311	4	up	up	RP
12350	7311	5	two	two	CD
12350	7311	6	pounds	pound	NNS
12350	7311	7	of	of	IN
12350	7311	8	chuck	chuck	NN
12350	7311	9	steak	steak	NNP
12350	7311	10	;	;	:
12350	7311	11	put	put	VBD
12350	7311	12	it	-PRON-	PRP
12350	7311	13	on	on	RP
12350	7311	14	to	to	TO
12350	7311	15	stew	stew	VB
12350	7311	16	with	with	IN
12350	7311	17	salt	salt	NN
12350	7311	18	,	,	,
12350	7311	19	pepper	pepper	NN
12350	7311	20	and	and	CC
12350	7311	21	a	a	DT
12350	7311	22	little	little	JJ
12350	7311	23	nutmeg	nutmeg	NN
12350	7311	24	and	and	CC
12350	7311	25	the	the	DT
12350	7311	26	juice	juice	NN
12350	7311	27	of	of	IN
12350	7311	28	a	a	DT
12350	7311	29	lemon	lemon	NN
12350	7311	30	.	.	.
12350	7312	1	Cook	cook	VB
12350	7312	2	a	a	DT
12350	7312	3	few	few	JJ
12350	7312	4	forcemeat	forcemeat	NN
12350	7312	5	balls	ball	NNS
12350	7312	6	,	,	,
12350	7312	7	made	make	VBD
12350	7312	8	very	very	RB
12350	7312	9	small	small	JJ
12350	7312	10	,	,	,
12350	7312	11	and	and	CC
12350	7312	12	a	a	DT
12350	7312	13	few	few	JJ
12350	7312	14	potatoes	potato	NNS
12350	7312	15	cut	cut	VBN
12350	7312	16	in	in	IN
12350	7312	17	small	small	JJ
12350	7312	18	pieces	piece	NNS
12350	7312	19	.	.	.
12350	7313	1	Make	make	VB
12350	7313	2	ready	ready	JJ
12350	7313	3	a	a	DT
12350	7313	4	crust	crust	NN
12350	7313	5	as	as	IN
12350	7313	6	follows	follow	VBZ
12350	7313	7	:	:	:
12350	7313	8	Boil	Boil	NNP
12350	7313	9	four	four	CD
12350	7313	10	or	or	CC
12350	7313	11	five	five	CD
12350	7313	12	large	large	JJ
12350	7313	13	floury	floury	NN
12350	7313	14	potatoes	potato	NNS
12350	7313	15	;	;	:
12350	7313	16	when	when	WRB
12350	7313	17	done	do	VBN
12350	7313	18	,	,	,
12350	7313	19	strain	strain	NN
12350	7313	20	and	and	CC
12350	7313	21	mash	mash	NN
12350	7313	22	with	with	IN
12350	7313	23	salt	salt	NN
12350	7313	24	and	and	CC
12350	7313	25	pepper	pepper	NN
12350	7313	26	,	,	,
12350	7313	27	a	a	DT
12350	7313	28	little	little	JJ
12350	7313	29	chopped	chop	VBN
12350	7313	30	parsley	parsley	NN
12350	7313	31	and	and	CC
12350	7313	32	a	a	DT
12350	7313	33	little	little	JJ
12350	7313	34	melted	melted	JJ
12350	7313	35	fat	fat	JJ
12350	7313	36	;	;	:
12350	7313	37	mix	mix	VB
12350	7313	38	it	-PRON-	PRP
12350	7313	39	with	with	IN
12350	7313	40	two	two	CD
12350	7313	41	well	well	RB
12350	7313	42	-	-	HYPH
12350	7313	43	beaten	beat	VBN
12350	7313	44	eggs	egg	NNS
12350	7313	45	;	;	:
12350	7313	46	then	then	RB
12350	7313	47	put	put	VB
12350	7313	48	a	a	DT
12350	7313	49	layer	layer	NN
12350	7313	50	of	of	IN
12350	7313	51	it	-PRON-	PRP
12350	7313	52	around	around	IN
12350	7313	53	the	the	DT
12350	7313	54	bottom	bottom	NN
12350	7313	55	and	and	CC
12350	7313	56	sides	side	NNS
12350	7313	57	of	of	IN
12350	7313	58	a	a	DT
12350	7313	59	deep	deep	JJ
12350	7313	60	pie	pie	NN
12350	7313	61	-	-	HYPH
12350	7313	62	dish	dish	NN
12350	7313	63	;	;	:
12350	7313	64	lay	lie	VBD
12350	7313	65	in	in	IN
12350	7313	66	the	the	DT
12350	7313	67	stew	stew	NN
12350	7313	68	,	,	,
12350	7313	69	cover	cover	VB
12350	7313	70	with	with	IN
12350	7313	71	the	the	DT
12350	7313	72	balance	balance	NN
12350	7313	73	of	of	IN
12350	7313	74	the	the	DT
12350	7313	75	potato	potato	NN
12350	7313	76	;	;	:
12350	7313	77	brush	brush	VB
12350	7313	78	it	-PRON-	PRP
12350	7313	79	over	over	RP
12350	7313	80	with	with	IN
12350	7313	81	the	the	DT
12350	7313	82	yolk	yolk	NN
12350	7313	83	of	of	IN
12350	7313	84	an	an	DT
12350	7313	85	egg	egg	NN
12350	7313	86	and	and	CC
12350	7313	87	bake	bake	VB
12350	7313	88	in	in	RP
12350	7313	89	a	a	DT
12350	7313	90	quick	quick	JJ
12350	7313	91	oven	oven	NN
12350	7313	92	till	till	IN
12350	7313	93	brown	brown	NNP
12350	7313	94	.	.	.
12350	7314	1	POTATO	POTATO	NNP
12350	7314	2	PLUM	PLUM	NNP
12350	7314	3	KNOEDEL	KNOEDEL	NNP
12350	7314	4	(	(	-LRB-
12350	7314	5	HUNGARIAN	HUNGARIAN	NNP
12350	7314	6	)	)	-RRB-
12350	7314	7	Peel	peel	VB
12350	7314	8	and	and	CC
12350	7314	9	cook	cook	VB
12350	7314	10	seven	seven	CD
12350	7314	11	or	or	CC
12350	7314	12	eight	eight	CD
12350	7314	13	large	large	JJ
12350	7314	14	potatoes	potato	NNS
12350	7314	15	,	,	,
12350	7314	16	place	place	NN
12350	7314	17	in	in	IN
12350	7314	18	a	a	DT
12350	7314	19	bowl	bowl	NN
12350	7314	20	,	,	,
12350	7314	21	add	add	VB
12350	7314	22	salt	salt	NN
12350	7314	23	,	,	,
12350	7314	24	four	four	CD
12350	7314	25	whole	whole	JJ
12350	7314	26	eggs	egg	NNS
12350	7314	27	,	,	,
12350	7314	28	one	one	CD
12350	7314	29	and	and	CC
12350	7314	30	one	one	CD
12350	7314	31	-	-	HYPH
12350	7314	32	half	half	NN
12350	7314	33	tablespoons	tablespoon	NNS
12350	7314	34	of	of	IN
12350	7314	35	melted	melted	JJ
12350	7314	36	chicken	chicken	NN
12350	7314	37	fat	fat	NN
12350	7314	38	and	and	CC
12350	7314	39	a	a	DT
12350	7314	40	little	little	JJ
12350	7314	41	more	more	JJR
12350	7314	42	than	than	IN
12350	7314	43	a	a	DT
12350	7314	44	cup	cup	NN
12350	7314	45	of	of	IN
12350	7314	46	matzoth	matzoth	JJ
12350	7314	47	meal	meal	NN
12350	7314	48	.	.	.
12350	7315	1	Knead	knead	NN
12350	7315	2	in	in	IN
12350	7315	3	bowl	bowl	NN
12350	7315	4	to	to	TO
12350	7315	5	smooth	smooth	VB
12350	7315	6	consistency	consistency	NN
12350	7315	7	.	.	.
12350	7316	1	Take	take	VB
12350	7316	2	a	a	DT
12350	7316	3	handful	handful	NN
12350	7316	4	at	at	IN
12350	7316	5	a	a	DT
12350	7316	6	time	time	NN
12350	7316	7	,	,	,
12350	7316	8	pat	pat	VB
12350	7316	9	smooth	smooth	JJ
12350	7316	10	and	and	CC
12350	7316	11	flat	flat	JJ
12350	7316	12	,	,	,
12350	7316	13	in	in	IN
12350	7316	14	the	the	DT
12350	7316	15	centre	centre	NN
12350	7316	16	put	put	VBD
12350	7316	17	a	a	DT
12350	7316	18	tablespoon	tablespoon	NN
12350	7316	19	of	of	IN
12350	7316	20	prune	prune	NNP
12350	7316	21	jam	jam	NNP
12350	7316	22	,	,	,
12350	7316	23	form	form	VB
12350	7316	24	into	into	IN
12350	7316	25	a	a	DT
12350	7316	26	dumpling	dumpling	NN
12350	7316	27	,	,	,
12350	7316	28	place	place	NN
12350	7316	29	dumplings	dumpling	NNS
12350	7316	30	in	in	IN
12350	7316	31	boiling	boil	VBG
12350	7316	32	salt	salt	NN
12350	7316	33	water	water	NN
12350	7316	34	,	,	,
12350	7316	35	kettle	kettle	VB
12350	7316	36	half	half	RB
12350	7316	37	covered	cover	VBN
12350	7316	38	and	and	CC
12350	7316	39	allow	allow	VB
12350	7316	40	to	to	TO
12350	7316	41	cook	cook	VB
12350	7316	42	twelve	twelve	CD
12350	7316	43	to	to	IN
12350	7316	44	fifteen	fifteen	CD
12350	7316	45	minutes	minute	NNS
12350	7316	46	.	.	.
12350	7317	1	Take	take	VB
12350	7317	2	out	out	RP
12350	7317	3	with	with	IN
12350	7317	4	strainer	strainer	NN
12350	7317	5	and	and	CC
12350	7317	6	serve	serve	VB
12350	7317	7	hot	hot	JJ
12350	7317	8	.	.	.
12350	7318	1	Have	have	VBP
12350	7318	2	ready	ready	JJ
12350	7318	3	a	a	DT
12350	7318	4	cup	cup	NN
12350	7318	5	of	of	IN
12350	7318	6	hot	hot	JJ
12350	7318	7	melted	melted	JJ
12350	7318	8	chicken	chicken	NN
12350	7318	9	fat	fat	NN
12350	7318	10	and	and	CC
12350	7318	11	sugar	sugar	NN
12350	7318	12	and	and	CC
12350	7318	13	cinnamon	cinnamon	NN
12350	7318	14	.	.	.
12350	7319	1	Serve	serve	VB
12350	7319	2	over	over	IN
12350	7319	3	knoedel	knoedel	NNP
12350	7319	4	to	to	TO
12350	7319	5	taste	taste	VB
12350	7319	6	.	.	.
12350	7320	1	BIRMOILIS	BIRMOILIS	NNP
12350	7320	2	(	(	-LRB-
12350	7320	3	TURKISH	TURKISH	NNP
12350	7320	4	)	)	-RRB-
12350	7320	5	Take	take	VB
12350	7320	6	some	some	DT
12350	7320	7	mashed	mash	VBN
12350	7320	8	potatoes	potato	NNS
12350	7320	9	,	,	,
12350	7320	10	grated	grate	VBD
12350	7320	11	cheese	cheese	NN
12350	7320	12	,	,	,
12350	7320	13	well	well	RB
12350	7320	14	-	-	HYPH
12350	7320	15	beaten	beat	VBN
12350	7320	16	eggs	egg	NNS
12350	7320	17	;	;	:
12350	7320	18	make	make	VB
12350	7320	19	a	a	DT
12350	7320	20	good	good	JJ
12350	7320	21	paste	paste	NN
12350	7320	22	,	,	,
12350	7320	23	take	take	VB
12350	7320	24	tablespoonfuls	tablespoonful	NNS
12350	7320	25	of	of	IN
12350	7320	26	this	this	DT
12350	7320	27	mixture	mixture	NN
12350	7320	28	and	and	CC
12350	7320	29	drop	drop	VB
12350	7320	30	in	in	IN
12350	7320	31	boiling	boil	VBG
12350	7320	32	oil	oil	NN
12350	7320	33	;	;	:
12350	7320	34	fry	fry	NN
12350	7320	35	until	until	IN
12350	7320	36	brown	brown	NNP
12350	7320	37	.	.	.
12350	7321	1	Serve	serve	VB
12350	7321	2	with	with	IN
12350	7321	3	a	a	DT
12350	7321	4	syrup	syrup	NN
12350	7321	5	made	make	VBN
12350	7321	6	of	of	IN
12350	7321	7	sugar	sugar	NN
12350	7321	8	and	and	CC
12350	7321	9	water	water	NN
12350	7321	10	.	.	.
12350	7322	1	POTATO	potato	NN
12350	7322	2	MARBLES	marble	NNS
12350	7322	3	Mix	mix	VBP
12350	7322	4	one	one	CD
12350	7322	5	-	-	HYPH
12350	7322	6	half	half	NN
12350	7322	7	pound	pound	NN
12350	7322	8	of	of	IN
12350	7322	9	plain	plain	JJ
12350	7322	10	mashed	mash	VBN
12350	7322	11	potatoes	potato	NNS
12350	7322	12	smoothly	smoothly	RB
12350	7322	13	with	with	IN
12350	7322	14	a	a	DT
12350	7322	15	generous	generous	JJ
12350	7322	16	teaspoon	teaspoon	NN
12350	7322	17	of	of	IN
12350	7322	18	finely	finely	RB
12350	7322	19	chopped	chop	VBN
12350	7322	20	parsley	parsley	NN
12350	7322	21	,	,	,
12350	7322	22	pepper	pepper	NN
12350	7322	23	and	and	CC
12350	7322	24	salt	salt	NN
12350	7322	25	to	to	IN
12350	7322	26	taste	taste	NN
12350	7322	27	;	;	:
12350	7322	28	beat	beat	VB
12350	7322	29	one	one	CD
12350	7322	30	egg	egg	NN
12350	7322	31	,	,	,
12350	7322	32	add	add	VB
12350	7322	33	it	-PRON-	PRP
12350	7322	34	to	to	IN
12350	7322	35	the	the	DT
12350	7322	36	potato	potato	NN
12350	7322	37	,	,	,
12350	7322	38	mix	mix	VB
12350	7322	39	well	well	RB
12350	7322	40	and	and	CC
12350	7322	41	make	make	VB
12350	7322	42	it	-PRON-	PRP
12350	7322	43	into	into	IN
12350	7322	44	little	little	JJ
12350	7322	45	balls	ball	NNS
12350	7322	46	the	the	DT
12350	7322	47	size	size	NN
12350	7322	48	of	of	IN
12350	7322	49	a	a	DT
12350	7322	50	cherry	cherry	NN
12350	7322	51	.	.	.
12350	7323	1	Lay	lay	VB
12350	7323	2	a	a	DT
12350	7323	3	tiny	tiny	JJ
12350	7323	4	sprig	sprig	NN
12350	7323	5	of	of	IN
12350	7323	6	parsley	parsley	NNP
12350	7323	7	on	on	IN
12350	7323	8	each	each	DT
12350	7323	9	,	,	,
12350	7323	10	arrange	arrange	VB
12350	7323	11	the	the	DT
12350	7323	12	balls	ball	NNS
12350	7323	13	on	on	IN
12350	7323	14	a	a	DT
12350	7323	15	greased	greased	JJ
12350	7323	16	tin	tin	NN
12350	7323	17	and	and	CC
12350	7323	18	bake	bake	NN
12350	7323	19	till	till	IN
12350	7323	20	a	a	DT
12350	7323	21	light	light	JJ
12350	7323	22	brown	brown	NN
12350	7323	23	.	.	.
12350	7324	1	MINA	MINA	NNP
12350	7324	2	(	(	-LRB-
12350	7324	3	TURKISH	TURKISH	NNP
12350	7324	4	)	)	-RRB-
12350	7324	5	Place	place	VB
12350	7324	6	some	some	DT
12350	7324	7	matzoth	matzoth	NN
12350	7324	8	in	in	IN
12350	7324	9	cold	cold	JJ
12350	7324	10	water	water	NN
12350	7324	11	to	to	TO
12350	7324	12	soak	soak	VB
12350	7324	13	.	.	.
12350	7325	1	Take	take	VB
12350	7325	2	the	the	DT
12350	7325	3	matzoth	matzoth	NN
12350	7325	4	out	out	RP
12350	7325	5	and	and	CC
12350	7325	6	dry	dry	VB
12350	7325	7	them	-PRON-	PRP
12350	7325	8	on	on	IN
12350	7325	9	a	a	DT
12350	7325	10	towel	towel	NN
12350	7325	11	;	;	:
12350	7325	12	grease	grease	VB
12350	7325	13	a	a	DT
12350	7325	14	pan	pan	NN
12350	7325	15	with	with	IN
12350	7325	16	olive	olive	NN
12350	7325	17	oil	oil	NN
12350	7325	18	and	and	CC
12350	7325	19	put	put	VBN
12350	7325	20	in	in	RP
12350	7325	21	matzoth	matzoth	JJ
12350	7325	22	enough	enough	RB
12350	7325	23	to	to	TO
12350	7325	24	cover	cover	VB
12350	7325	25	bottom	bottom	NN
12350	7325	26	of	of	IN
12350	7325	27	pan	pan	NN
12350	7325	28	.	.	.
12350	7326	1	Take	take	VB
12350	7326	2	chopped	chop	VBN
12350	7326	3	meat	meat	NN
12350	7326	4	,	,	,
12350	7326	5	bind	bind	VB
12350	7326	6	with	with	IN
12350	7326	7	an	an	DT
12350	7326	8	egg	egg	NN
12350	7326	9	,	,	,
12350	7326	10	season	season	NN
12350	7326	11	with	with	IN
12350	7326	12	salt	salt	NN
12350	7326	13	,	,	,
12350	7326	14	pepper	pepper	NN
12350	7326	15	,	,	,
12350	7326	16	and	and	CC
12350	7326	17	chopped	chop	VBD
12350	7326	18	parsley	parsley	NN
12350	7326	19	.	.	.
12350	7327	1	Cover	cover	VB
12350	7327	2	this	this	DT
12350	7327	3	with	with	IN
12350	7327	4	the	the	DT
12350	7327	5	matzoth	matzoth	NN
12350	7327	6	,	,	,
12350	7327	7	add	add	VB
12350	7327	8	some	some	DT
12350	7327	9	olive	olive	NN
12350	7327	10	oil	oil	NN
12350	7327	11	,	,	,
12350	7327	12	cover	cover	NN
12350	7327	13	with	with	IN
12350	7327	14	mashed	mashed	JJ
12350	7327	15	potatoes	potato	NNS
12350	7327	16	and	and	CC
12350	7327	17	one	one	CD
12350	7327	18	or	or	CC
12350	7327	19	two	two	CD
12350	7327	20	well	well	RB
12350	7327	21	-	-	HYPH
12350	7327	22	beaten	beat	VBN
12350	7327	23	eggs	egg	NNS
12350	7327	24	and	and	CC
12350	7327	25	bake	bake	VB
12350	7327	26	until	until	IN
12350	7327	27	brown	brown	NNP
12350	7327	28	.	.	.
12350	7328	1	If	if	IN
12350	7328	2	so	so	RB
12350	7328	3	desired	desire	VBD
12350	7328	4	the	the	DT
12350	7328	5	meat	meat	NN
12350	7328	6	may	may	MD
12350	7328	7	be	be	VB
12350	7328	8	omitted	omit	VBN
12350	7328	9	.	.	.
12350	7329	1	Grated	grate	VBN
12350	7329	2	cheese	cheese	NN
12350	7329	3	may	may	MD
12350	7329	4	be	be	VB
12350	7329	5	used	use	VBN
12350	7329	6	,	,	,
12350	7329	7	covered	cover	VBN
12350	7329	8	with	with	IN
12350	7329	9	mashed	mash	VBN
12350	7329	10	potatoes	potato	NNS
12350	7329	11	and	and	CC
12350	7329	12	eggs	egg	NNS
12350	7329	13	.	.	.
12350	7330	1	PRUNE	PRUNE	NNP
12350	7330	2	BLINTZES	blintze	NNS
12350	7330	3	Take	take	VBP
12350	7330	4	three	three	CD
12350	7330	5	cups	cup	NNS
12350	7330	6	of	of	IN
12350	7330	7	potato	potato	NN
12350	7330	8	flour	flour	NN
12350	7330	9	mixed	mix	VBN
12350	7330	10	with	with	IN
12350	7330	11	three	three	CD
12350	7330	12	eggs	egg	NNS
12350	7330	13	,	,	,
12350	7330	14	add	add	VB
12350	7330	15	a	a	DT
12350	7330	16	little	little	JJ
12350	7330	17	water	water	NN
12350	7330	18	and	and	CC
12350	7330	19	mix	mix	VB
12350	7330	20	well	well	RB
12350	7330	21	.	.	.
12350	7331	1	Heat	heat	VB
12350	7331	2	a	a	DT
12350	7331	3	small	small	JJ
12350	7331	4	frying	frying	NN
12350	7331	5	-	-	HYPH
12350	7331	6	pan	pan	NN
12350	7331	7	,	,	,
12350	7331	8	grease	grease	NN
12350	7331	9	with	with	IN
12350	7331	10	a	a	DT
12350	7331	11	little	little	JJ
12350	7331	12	fat	fat	NN
12350	7331	13	and	and	CC
12350	7331	14	pour	pour	VBP
12350	7331	15	into	into	IN
12350	7331	16	it	-PRON-	PRP
12350	7331	17	enough	enough	JJ
12350	7331	18	batter	batter	NN
12350	7331	19	to	to	TO
12350	7331	20	make	make	VB
12350	7331	21	thin	thin	JJ
12350	7331	22	pancakes	pancake	NNS
12350	7331	23	.	.	.
12350	7332	1	Chop	chop	NN
12350	7332	2	prunes	prune	NNS
12350	7332	3	,	,	,
12350	7332	4	add	add	VB
12350	7332	5	a	a	DT
12350	7332	6	little	little	JJ
12350	7332	7	sugar	sugar	NN
12350	7332	8	and	and	CC
12350	7332	9	fill	fill	VB
12350	7332	10	each	each	DT
12350	7332	11	cake	cake	NN
12350	7332	12	with	with	IN
12350	7332	13	this	this	DT
12350	7332	14	mixture	mixture	NN
12350	7332	15	,	,	,
12350	7332	16	fold	fold	VB
12350	7332	17	into	into	IN
12350	7332	18	three	three	CD
12350	7332	19	-	-	HYPH
12350	7332	20	cornered	cornered	JJ
12350	7332	21	pieces	piece	NNS
12350	7332	22	and	and	CC
12350	7332	23	fry	fry	NN
12350	7332	24	.	.	.
12350	7333	1	When	when	WRB
12350	7333	2	done	do	VBN
12350	7333	3	put	put	NN
12350	7333	4	in	in	IN
12350	7333	5	a	a	DT
12350	7333	6	pan	pan	NN
12350	7333	7	,	,	,
12350	7333	8	sprinkle	sprinkle	VB
12350	7333	9	with	with	IN
12350	7333	10	sugar	sugar	NN
12350	7333	11	and	and	CC
12350	7333	12	bake	bake	VB
12350	7333	13	in	in	RP
12350	7333	14	oven	oven	NNP
12350	7333	15	.	.	.
12350	7334	1	Do	do	VB
12350	7334	2	not	not	RB
12350	7334	3	let	let	VB
12350	7334	4	burn	burn	VB
12350	7334	5	.	.	.
12350	7335	1	MEAT	meat	NN
12350	7335	2	BLINTZES	blintze	NNS
12350	7335	3	The	the	DT
12350	7335	4	same	same	JJ
12350	7335	5	pancakes	pancake	NNS
12350	7335	6	can	can	MD
12350	7335	7	be	be	VB
12350	7335	8	used	use	VBN
12350	7335	9	with	with	IN
12350	7335	10	meat	meat	NN
12350	7335	11	taken	take	VBN
12350	7335	12	from	from	IN
12350	7335	13	soup	soup	NN
12350	7335	14	;	;	:
12350	7335	15	fry	fry	NN
12350	7335	16	two	two	CD
12350	7335	17	small	small	JJ
12350	7335	18	onions	onion	NNS
12350	7335	19	with	with	IN
12350	7335	20	a	a	DT
12350	7335	21	little	little	JJ
12350	7335	22	fat	fat	NN
12350	7335	23	and	and	CC
12350	7335	24	chop	chop	NN
12350	7335	25	with	with	IN
12350	7335	26	the	the	DT
12350	7335	27	meat	meat	NN
12350	7335	28	.	.	.
12350	7336	1	Add	add	VB
12350	7336	2	two	two	CD
12350	7336	3	eggs	egg	NNS
12350	7336	4	,	,	,
12350	7336	5	salt	salt	NN
12350	7336	6	and	and	CC
12350	7336	7	pepper	pepper	NN
12350	7336	8	to	to	IN
12350	7336	9	taste	taste	NN
12350	7336	10	.	.	.
12350	7337	1	MATZOTH	MATZOTH	NNP
12350	7337	2	SPICE	SPICE	VBD
12350	7337	3	CAKE	CAKE	NNP
12350	7337	4	To	to	IN
12350	7337	5	every	every	DT
12350	7337	6	egg	egg	NN
12350	7337	7	add	add	VB
12350	7337	8	one	one	CD
12350	7337	9	-	-	HYPH
12350	7337	10	half	half	NN
12350	7337	11	tablespoon	tablespoon	NN
12350	7337	12	of	of	IN
12350	7337	13	matzoth	matzoth	JJ
12350	7337	14	meal	meal	NNP
12350	7337	15	and	and	CC
12350	7337	16	one	one	CD
12350	7337	17	tablespoon	tablespoon	NN
12350	7337	18	of	of	IN
12350	7337	19	sugar	sugar	NN
12350	7337	20	.	.	.
12350	7338	1	Sift	Sift	NNP
12350	7338	2	meal	meal	NN
12350	7338	3	five	five	CD
12350	7338	4	times	time	NNS
12350	7338	5	,	,	,
12350	7338	6	mix	mix	VB
12350	7338	7	with	with	IN
12350	7338	8	sugar	sugar	NN
12350	7338	9	,	,	,
12350	7338	10	one	one	CD
12350	7338	11	-	-	HYPH
12350	7338	12	half	half	NN
12350	7338	13	tablespoon	tablespoon	NN
12350	7338	14	of	of	IN
12350	7338	15	ground	ground	NN
12350	7338	16	ginger	ginger	NN
12350	7338	17	,	,	,
12350	7338	18	one	one	CD
12350	7338	19	-	-	HYPH
12350	7338	20	half	half	NN
12350	7338	21	tablespoon	tablespoon	NN
12350	7338	22	of	of	IN
12350	7338	23	cinnamon	cinnamon	NN
12350	7338	24	,	,	,
12350	7338	25	one	one	CD
12350	7338	26	-	-	HYPH
12350	7338	27	fourth	fourth	NN
12350	7338	28	tablespoon	tablespoon	NN
12350	7338	29	of	of	IN
12350	7338	30	cloves	clove	NNS
12350	7338	31	;	;	:
12350	7338	32	mix	mix	VB
12350	7338	33	with	with	IN
12350	7338	34	the	the	DT
12350	7338	35	well	well	RB
12350	7338	36	-	-	HYPH
12350	7338	37	beaten	beat	VBN
12350	7338	38	yolks	yolk	NNS
12350	7338	39	and	and	CC
12350	7338	40	cut	cut	VB
12350	7338	41	and	and	CC
12350	7338	42	fold	fold	VB
12350	7338	43	in	in	RB
12350	7338	44	gently	gently	RB
12350	7338	45	the	the	DT
12350	7338	46	stiffly	stiffly	RB
12350	7338	47	-	-	HYPH
12350	7338	48	beaten	beat	VBN
12350	7338	49	whites	white	NNS
12350	7338	50	.	.	.
12350	7339	1	MATZOTH	MATZOTH	NNP
12350	7339	2	MEAL	MEAL	NNP
12350	7339	3	CAKE	CAKE	NNS
12350	7339	4	To	to	IN
12350	7339	5	the	the	DT
12350	7339	6	yolks	yolk	NNS
12350	7339	7	of	of	IN
12350	7339	8	eight	eight	CD
12350	7339	9	eggs	egg	NNS
12350	7339	10	add	add	VB
12350	7339	11	one	one	CD
12350	7339	12	and	and	CC
12350	7339	13	a	a	DT
12350	7339	14	half	half	NN
12350	7339	15	cups	cup	NNS
12350	7339	16	of	of	IN
12350	7339	17	pulverized	pulverized	JJ
12350	7339	18	sugar	sugar	NN
12350	7339	19	;	;	:
12350	7339	20	stir	stir	VB
12350	7339	21	until	until	IN
12350	7339	22	the	the	DT
12350	7339	23	consistency	consistency	NN
12350	7339	24	of	of	IN
12350	7339	25	batter	batter	NN
12350	7339	26	,	,	,
12350	7339	27	add	add	VB
12350	7339	28	the	the	DT
12350	7339	29	grated	grate	VBN
12350	7339	30	rind	rind	NN
12350	7339	31	of	of	IN
12350	7339	32	a	a	DT
12350	7339	33	lemon	lemon	NN
12350	7339	34	,	,	,
12350	7339	35	two	two	CD
12350	7339	36	teaspoons	teaspoon	NNS
12350	7339	37	of	of	IN
12350	7339	38	ground	ground	NN
12350	7339	39	cinnamon	cinnamon	NN
12350	7339	40	and	and	CC
12350	7339	41	two	two	CD
12350	7339	42	squares	square	NNS
12350	7339	43	of	of	IN
12350	7339	44	chocolate	chocolate	NN
12350	7339	45	grated	grate	VBD
12350	7339	46	,	,	,
12350	7339	47	one	one	CD
12350	7339	48	teaspoon	teaspoon	NN
12350	7339	49	of	of	IN
12350	7339	50	allspice	allspice	NN
12350	7339	51	;	;	:
12350	7339	52	add	add	VB
12350	7339	53	the	the	DT
12350	7339	54	juice	juice	NN
12350	7339	55	of	of	IN
12350	7339	56	an	an	DT
12350	7339	57	orange	orange	NN
12350	7339	58	,	,	,
12350	7339	59	and	and	CC
12350	7339	60	one	one	CD
12350	7339	61	-	-	HYPH
12350	7339	62	half	half	NN
12350	7339	63	wine	wine	NN
12350	7339	64	-	-	HYPH
12350	7339	65	glass	glass	NN
12350	7339	66	of	of	IN
12350	7339	67	wine	wine	NN
12350	7339	68	,	,	,
12350	7339	69	and	and	CC
12350	7339	70	three	three	CD
12350	7339	71	-	-	HYPH
12350	7339	72	quarters	quarter	NNS
12350	7339	73	of	of	IN
12350	7339	74	a	a	DT
12350	7339	75	cup	cup	NN
12350	7339	76	of	of	IN
12350	7339	77	matzoth	matzoth	JJ
12350	7339	78	meal	meal	NNP
12350	7339	79	finely	finely	RB
12350	7339	80	sifted	sift	VBD
12350	7339	81	,	,	,
12350	7339	82	and	and	CC
12350	7339	83	one	one	CD
12350	7339	84	-	-	HYPH
12350	7339	85	quarter	quarter	NN
12350	7339	86	pound	pound	NN
12350	7339	87	almonds	almond	VBZ
12350	7339	88	finely	finely	RB
12350	7339	89	pounded	pound	VBN
12350	7339	90	.	.	.
12350	7340	1	Last	last	JJ
12350	7340	2	,	,	,
12350	7340	3	fold	fold	VB
12350	7340	4	in	in	IN
12350	7340	5	the	the	DT
12350	7340	6	stiffly	stiffly	RB
12350	7340	7	-	-	HYPH
12350	7340	8	beaten	beat	VBN
12350	7340	9	whites	white	NNS
12350	7340	10	of	of	IN
12350	7340	11	the	the	DT
12350	7340	12	eggs	egg	NNS
12350	7340	13	.	.	.
12350	7341	1	Bake	bake	VB
12350	7341	2	in	in	IN
12350	7341	3	a	a	DT
12350	7341	4	moderate	moderate	JJ
12350	7341	5	oven	oven	NN
12350	7341	6	for	for	IN
12350	7341	7	three	three	CD
12350	7341	8	-	-	HYPH
12350	7341	9	quarters	quarter	NNS
12350	7341	10	of	of	IN
12350	7341	11	an	an	DT
12350	7341	12	hour	hour	NN
12350	7341	13	;	;	:
12350	7341	14	try	try	VB
12350	7341	15	with	with	IN
12350	7341	16	a	a	DT
12350	7341	17	straw	straw	NN
12350	7341	18	.	.	.
12350	7342	1	MATZOTH	matzoth	JJ
12350	7342	2	CHARLOTTE	CHARLOTTE	NNP
12350	7342	3	,	,	,
12350	7342	4	No	no	UH
12350	7342	5	.	.	.
12350	7343	1	1	1	LS
12350	7343	2	Soak	Soak	NNP
12350	7343	3	one	one	CD
12350	7343	4	matzoth	matzoth	NN
12350	7343	5	;	;	:
12350	7343	6	beat	beat	VB
12350	7343	7	and	and	CC
12350	7343	8	add	add	VB
12350	7343	9	to	to	IN
12350	7343	10	the	the	DT
12350	7343	11	beaten	beaten	JJ
12350	7343	12	yolks	yolk	NNS
12350	7343	13	of	of	IN
12350	7343	14	two	two	CD
12350	7343	15	eggs	egg	NNS
12350	7343	16	,	,	,
12350	7343	17	add	add	VB
12350	7343	18	one	one	CD
12350	7343	19	-	-	HYPH
12350	7343	20	fourth	fourth	NN
12350	7343	21	teaspoon	teaspoon	NN
12350	7343	22	of	of	IN
12350	7343	23	salt	salt	NN
12350	7343	24	,	,	,
12350	7343	25	one	one	CD
12350	7343	26	-	-	HYPH
12350	7343	27	fourth	fourth	NN
12350	7343	28	cup	cup	NN
12350	7343	29	of	of	IN
12350	7343	30	chopped	chopped	JJ
12350	7343	31	almonds	almond	NNS
12350	7343	32	,	,	,
12350	7343	33	one	one	CD
12350	7343	34	-	-	HYPH
12350	7343	35	fourth	fourth	NN
12350	7343	36	cup	cup	NN
12350	7343	37	of	of	IN
12350	7343	38	raisins	raisin	NNS
12350	7343	39	,	,	,
12350	7343	40	one	one	CD
12350	7343	41	-	-	HYPH
12350	7343	42	fourth	fourth	NN
12350	7343	43	cup	cup	NN
12350	7343	44	of	of	IN
12350	7343	45	currants	currant	NNS
12350	7343	46	,	,	,
12350	7343	47	and	and	CC
12350	7343	48	mix	mix	VB
12350	7343	49	thoroughly	thoroughly	RB
12350	7343	50	.	.	.
12350	7344	1	Fold	fold	VB
12350	7344	2	in	in	IN
12350	7344	3	the	the	DT
12350	7344	4	stiffly	stiffly	RB
12350	7344	5	-	-	HYPH
12350	7344	6	beaten	beat	VBN
12350	7344	7	whites	white	NNS
12350	7344	8	of	of	IN
12350	7344	9	two	two	CD
12350	7344	10	eggs	egg	NNS
12350	7344	11	and	and	CC
12350	7344	12	bake	bake	VB
12350	7344	13	in	in	RP
12350	7344	14	a	a	DT
12350	7344	15	greased	grease	VBN
12350	7344	16	baking	baking	NN
12350	7344	17	-	-	HYPH
12350	7344	18	dish	dish	NN
12350	7344	19	.	.	.
12350	7345	1	MATZOTH	matzoth	JJ
12350	7345	2	CHARLOTTE	CHARLOTTE	NNP
12350	7345	3	,	,	,
12350	7345	4	No	no	UH
12350	7345	5	.	.	.
12350	7346	1	2	2	CD
12350	7346	2	Four	four	CD
12350	7346	3	eggs	egg	NNS
12350	7346	4	(	(	-LRB-
12350	7346	5	yolks	yolk	NNS
12350	7346	6	)	)	-RRB-
12350	7346	7	,	,	,
12350	7346	8	one	one	CD
12350	7346	9	cup	cup	NN
12350	7346	10	of	of	IN
12350	7346	11	sugar	sugar	NN
12350	7346	12	,	,	,
12350	7346	13	pinch	pinch	NN
12350	7346	14	of	of	IN
12350	7346	15	salt	salt	NN
12350	7346	16	,	,	,
12350	7346	17	three	three	CD
12350	7346	18	matzoth	matzoth	NN
12350	7346	19	(	(	-LRB-
12350	7346	20	soaked	soak	VBN
12350	7346	21	in	in	IN
12350	7346	22	water	water	NN
12350	7346	23	and	and	CC
12350	7346	24	squeezed	squeeze	VBD
12350	7346	25	out	out	RP
12350	7346	26	)	)	-RRB-
12350	7346	27	,	,	,
12350	7346	28	one	one	CD
12350	7346	29	grated	grate	VBN
12350	7346	30	apple	apple	NN
12350	7346	31	,	,	,
12350	7346	32	one	one	CD
12350	7346	33	lemon	lemon	NN
12350	7346	34	rind	rind	NN
12350	7346	35	and	and	CC
12350	7346	36	juice	juice	NN
12350	7346	37	,	,	,
12350	7346	38	one	one	CD
12350	7346	39	-	-	HYPH
12350	7346	40	fourth	fourth	NN
12350	7346	41	cup	cup	NN
12350	7346	42	of	of	IN
12350	7346	43	almonds	almond	NNS
12350	7346	44	,	,	,
12350	7346	45	and	and	CC
12350	7346	46	one	one	CD
12350	7346	47	-	-	HYPH
12350	7346	48	fourth	fourth	NN
12350	7346	49	cup	cup	NN
12350	7346	50	of	of	IN
12350	7346	51	raisins	raisin	NNS
12350	7346	52	.	.	.
12350	7347	1	Put	put	VB
12350	7347	2	the	the	DT
12350	7347	3	stiffly	stiffly	RB
12350	7347	4	-	-	HYPH
12350	7347	5	beaten	beat	VBN
12350	7347	6	whites	white	NNS
12350	7347	7	of	of	IN
12350	7347	8	eggs	egg	NNS
12350	7347	9	in	in	IN
12350	7347	10	last	last	JJ
12350	7347	11	;	;	:
12350	7347	12	before	before	IN
12350	7347	13	putting	put	VBG
12350	7347	14	into	into	IN
12350	7347	15	oven	oven	NN
12350	7347	16	.	.	.
12350	7348	1	Bake	bake	VB
12350	7348	2	in	in	RP
12350	7348	3	an	an	DT
12350	7348	4	even	even	RB
12350	7348	5	oven	oven	VBN
12350	7348	6	about	about	IN
12350	7348	7	one	one	CD
12350	7348	8	-	-	HYPH
12350	7348	9	half	half	NN
12350	7348	10	to	to	IN
12350	7348	11	three	three	CD
12350	7348	12	-	-	HYPH
12350	7348	13	quarters	quarter	NNS
12350	7348	14	of	of	IN
12350	7348	15	an	an	DT
12350	7348	16	hour	hour	NN
12350	7348	17	.	.	.
12350	7349	1	To	to	TO
12350	7349	2	be	be	VB
12350	7349	3	eaten	eat	VBN
12350	7349	4	warm	warm	JJ
12350	7349	5	.	.	.
12350	7350	1	MATZOTH	MATZOTH	NNP
12350	7350	2	KUGEL	KUGEL	NNP
12350	7350	3	Soak	Soak	NNP
12350	7350	4	three	three	CD
12350	7350	5	matzoth	matzoth	NN
12350	7350	6	,	,	,
12350	7350	7	heat	heat	VB
12350	7350	8	two	two	CD
12350	7350	9	tablespoons	tablespoon	NNS
12350	7350	10	of	of	IN
12350	7350	11	fat	fat	NN
12350	7350	12	in	in	IN
12350	7350	13	a	a	DT
12350	7350	14	spider	spider	NN
12350	7350	15	,	,	,
12350	7350	16	press	press	VB
12350	7350	17	all	all	PDT
12350	7350	18	the	the	DT
12350	7350	19	water	water	NN
12350	7350	20	out	out	IN
12350	7350	21	of	of	IN
12350	7350	22	the	the	DT
12350	7350	23	matzoth	matzoth	NN
12350	7350	24	with	with	IN
12350	7350	25	your	-PRON-	PRP$
12350	7350	26	hands	hand	NNS
12350	7350	27	and	and	CC
12350	7350	28	dry	dry	VB
12350	7350	29	them	-PRON-	PRP
12350	7350	30	in	in	IN
12350	7350	31	the	the	DT
12350	7350	32	spider	spider	NN
12350	7350	33	of	of	IN
12350	7350	34	heated	heated	JJ
12350	7350	35	fat	fat	NN
12350	7350	36	;	;	:
12350	7350	37	add	add	VB
12350	7350	38	about	about	RB
12350	7350	39	one	one	CD
12350	7350	40	-	-	HYPH
12350	7350	41	quarter	quarter	NN
12350	7350	42	pound	pound	NN
12350	7350	43	of	of	IN
12350	7350	44	matzoth	matzoth	JJ
12350	7350	45	meal	meal	NN
12350	7350	46	;	;	:
12350	7350	47	stir	stir	VB
12350	7350	48	the	the	DT
12350	7350	49	matzoth	matzoth	JJ
12350	7350	50	and	and	CC
12350	7350	51	matzoth	matzoth	JJ
12350	7350	52	meal	meal	NN
12350	7350	53	well	well	RB
12350	7350	54	with	with	IN
12350	7350	55	a	a	DT
12350	7350	56	large	large	JJ
12350	7350	57	spoon	spoon	NN
12350	7350	58	;	;	:
12350	7350	59	add	add	VB
12350	7350	60	by	by	IN
12350	7350	61	degrees	degree	NNS
12350	7350	62	the	the	DT
12350	7350	63	yolks	yolk	NNS
12350	7350	64	of	of	IN
12350	7350	65	five	five	CD
12350	7350	66	eggs	egg	NNS
12350	7350	67	and	and	CC
12350	7350	68	two	two	CD
12350	7350	69	ounces	ounce	NNS
12350	7350	70	of	of	IN
12350	7350	71	pounded	pound	VBN
12350	7350	72	almonds	almond	NNS
12350	7350	73	,	,	,
12350	7350	74	and	and	CC
12350	7350	75	the	the	DT
12350	7350	76	grated	grate	VBN
12350	7350	77	peel	peel	NN
12350	7350	78	of	of	IN
12350	7350	79	one	one	CD
12350	7350	80	-	-	HYPH
12350	7350	81	half	half	NN
12350	7350	82	lemon	lemon	NN
12350	7350	83	.	.	.
12350	7351	1	Add	add	VB
12350	7351	2	also	also	RB
12350	7351	3	one	one	CD
12350	7351	4	large	large	JJ
12350	7351	5	sour	sour	JJ
12350	7351	6	apple	apple	NN
12350	7351	7	,	,	,
12350	7351	8	grated	grate	VBD
12350	7351	9	,	,	,
12350	7351	10	a	a	DT
12350	7351	11	pinch	pinch	NN
12350	7351	12	of	of	IN
12350	7351	13	salt	salt	NN
12350	7351	14	,	,	,
12350	7351	15	and	and	CC
12350	7351	16	last	last	VB
12350	7351	17	the	the	DT
12350	7351	18	stiffly	stiffly	RB
12350	7351	19	-	-	HYPH
12350	7351	20	beaten	beat	VBN
12350	7351	21	whites	white	NNS
12350	7351	22	of	of	IN
12350	7351	23	the	the	DT
12350	7351	24	eggs	egg	NNS
12350	7351	25	.	.	.
12350	7352	1	Line	line	VB
12350	7352	2	a	a	DT
12350	7352	3	kugeltopf	kugeltopf	NN
12350	7352	4	well	well	NN
12350	7352	5	with	with	IN
12350	7352	6	fat	fat	NN
12350	7352	7	,	,	,
12350	7352	8	and	and	CC
12350	7352	9	pour	pour	VBP
12350	7352	10	about	about	IN
12350	7352	11	a	a	DT
12350	7352	12	quarter	quarter	NN
12350	7352	13	pound	pound	NN
12350	7352	14	of	of	IN
12350	7352	15	hot	hot	JJ
12350	7352	16	fat	fat	NN
12350	7352	17	over	over	IN
12350	7352	18	the	the	DT
12350	7352	19	kugel	kugel	NN
12350	7352	20	.	.	.
12350	7353	1	Bake	bake	VB
12350	7353	2	immediately	immediately	RB
12350	7353	3	;	;	:
12350	7353	4	serve	serve	VB
12350	7353	5	with	with	IN
12350	7353	6	wine	wine	NN
12350	7353	7	sauce	sauce	NN
12350	7353	8	.	.	.
12350	7354	1	MATZOTH	MATZOTH	NNP
12350	7354	2	SHALET	SHALET	NNP
12350	7354	3	Four	four	CD
12350	7354	4	soaked	soak	VBD
12350	7354	5	matzoth	matzoth	JJ
12350	7354	6	;	;	:
12350	7354	7	nine	nine	CD
12350	7354	8	eggs	egg	NNS
12350	7354	9	,	,	,
12350	7354	10	one	one	CD
12350	7354	11	cup	cup	NN
12350	7354	12	of	of	IN
12350	7354	13	sugar	sugar	NN
12350	7354	14	,	,	,
12350	7354	15	two	two	CD
12350	7354	16	grated	grate	VBN
12350	7354	17	apples	apple	NNS
12350	7354	18	,	,	,
12350	7354	19	one	one	CD
12350	7354	20	and	and	CC
12350	7354	21	one	one	CD
12350	7354	22	-	-	HYPH
12350	7354	23	half	half	NN
12350	7354	24	cups	cup	NNS
12350	7354	25	of	of	IN
12350	7354	26	seeded	seeded	JJ
12350	7354	27	raisins	raisin	NNS
12350	7354	28	,	,	,
12350	7354	29	one	one	CD
12350	7354	30	tablespoon	tablespoon	NN
12350	7354	31	of	of	IN
12350	7354	32	cinnamon	cinnamon	NN
12350	7354	33	,	,	,
12350	7354	34	grated	grate	VBN
12350	7354	35	rind	rind	NN
12350	7354	36	of	of	IN
12350	7354	37	an	an	DT
12350	7354	38	orange	orange	NN
12350	7354	39	or	or	CC
12350	7354	40	a	a	DT
12350	7354	41	lemon	lemon	NN
12350	7354	42	and	and	CC
12350	7354	43	a	a	DT
12350	7354	44	few	few	JJ
12350	7354	45	pounded	pound	VBN
12350	7354	46	almonds	almond	NNS
12350	7354	47	.	.	.
12350	7355	1	Beat	beat	VB
12350	7355	2	the	the	DT
12350	7355	3	sugar	sugar	NN
12350	7355	4	,	,	,
12350	7355	5	eggs	egg	NNS
12350	7355	6	,	,	,
12350	7355	7	and	and	CC
12350	7355	8	cinnamon	cinnamon	NN
12350	7355	9	until	until	IN
12350	7355	10	light	light	NN
12350	7355	11	;	;	:
12350	7355	12	then	then	RB
12350	7355	13	add	add	VB
12350	7355	14	all	all	PDT
12350	7355	15	the	the	DT
12350	7355	16	ingredients	ingredient	NNS
12350	7355	17	,	,	,
12350	7355	18	except	except	IN
12350	7355	19	the	the	DT
12350	7355	20	matzoth	matzoth	NN
12350	7355	21	,	,	,
12350	7355	22	mixing	mix	VBG
12350	7355	23	well	well	RB
12350	7355	24	.	.	.
12350	7356	1	Now	now	RB
12350	7356	2	drain	drain	VB
12350	7356	3	the	the	DT
12350	7356	4	matzoth	matzoth	NN
12350	7356	5	,	,	,
12350	7356	6	gradually	gradually	RB
12350	7356	7	adding	add	VBG
12350	7356	8	them	-PRON-	PRP
12350	7356	9	to	to	IN
12350	7356	10	the	the	DT
12350	7356	11	mixture	mixture	NN
12350	7356	12	,	,	,
12350	7356	13	beating	beat	VBG
12350	7356	14	until	until	IN
12350	7356	15	very	very	RB
12350	7356	16	light	light	NN
12350	7356	17	.	.	.
12350	7357	1	Melt	melt	VB
12350	7357	2	half	half	PDT
12350	7357	3	a	a	DT
12350	7357	4	pound	pound	NN
12350	7357	5	of	of	IN
12350	7357	6	rendered	render	VBN
12350	7357	7	fat	fat	NN
12350	7357	8	into	into	IN
12350	7357	9	the	the	DT
12350	7357	10	dish	dish	NN
12350	7357	11	for	for	IN
12350	7357	12	baking	baking	NN
12350	7357	13	,	,	,
12350	7357	14	and	and	CC
12350	7357	15	then	then	RB
12350	7357	16	pour	pour	VBP
12350	7357	17	in	in	IN
12350	7357	18	the	the	DT
12350	7357	19	mixture	mixture	NN
12350	7357	20	.	.	.
12350	7358	1	Bake	bake	VB
12350	7358	2	in	in	RP
12350	7358	3	a	a	DT
12350	7358	4	moderately	moderately	RB
12350	7358	5	hot	hot	JJ
12350	7358	6	oven	oven	NN
12350	7358	7	for	for	IN
12350	7358	8	one	one	CD
12350	7358	9	and	and	CC
12350	7358	10	one	one	CD
12350	7358	11	-	-	HYPH
12350	7358	12	fourth	fourth	NN
12350	7358	13	hours	hour	NNS
12350	7358	14	.	.	.
12350	7359	1	Serve	serve	VB
12350	7359	2	hot	hot	JJ
12350	7359	3	with	with	IN
12350	7359	4	wine	wine	NN
12350	7359	5	,	,	,
12350	7359	6	fruit	fruit	NN
12350	7359	7	,	,	,
12350	7359	8	or	or	CC
12350	7359	9	prune	prune	NNP
12350	7359	10	sauce	sauce	NN
12350	7359	11	.	.	.
12350	7360	1	POTATO	potato	NN
12350	7360	2	PUDDING	pudding	NN
12350	7360	3	Stir	stir	VBP
12350	7360	4	the	the	DT
12350	7360	5	yolks	yolk	NNS
12350	7360	6	of	of	IN
12350	7360	7	eight	eight	CD
12350	7360	8	eggs	egg	NNS
12350	7360	9	with	with	IN
12350	7360	10	a	a	DT
12350	7360	11	cup	cup	NN
12350	7360	12	of	of	IN
12350	7360	13	sugar	sugar	NN
12350	7360	14	,	,	,
12350	7360	15	add	add	VB
12350	7360	16	four	four	CD
12350	7360	17	tablespoons	tablespoon	NNS
12350	7360	18	of	of	IN
12350	7360	19	blanched	blanch	VBN
12350	7360	20	and	and	CC
12350	7360	21	pounded	pound	VBD
12350	7360	22	almonds	almond	NNS
12350	7360	23	,	,	,
12350	7360	24	and	and	CC
12350	7360	25	grate	grate	VB
12350	7360	26	in	in	IN
12350	7360	27	the	the	DT
12350	7360	28	peel	peel	NN
12350	7360	29	of	of	IN
12350	7360	30	a	a	DT
12350	7360	31	lemon	lemon	NN
12350	7360	32	.	.	.
12350	7361	1	Add	add	VB
12350	7361	2	also	also	RB
12350	7361	3	its	-PRON-	PRP$
12350	7361	4	juice	juice	NN
12350	7361	5	.	.	.
12350	7362	1	Have	have	VBP
12350	7362	2	ready	ready	JJ
12350	7362	3	half	half	PDT
12350	7362	4	a	a	DT
12350	7362	5	pound	pound	NN
12350	7362	6	of	of	IN
12350	7362	7	grated	grate	VBN
12350	7362	8	potatoes	potato	NNS
12350	7362	9	which	which	WDT
12350	7362	10	have	have	VBP
12350	7362	11	been	be	VBN
12350	7362	12	cooked	cook	VBN
12350	7362	13	the	the	DT
12350	7362	14	day	day	NN
12350	7362	15	previous	previous	JJ
12350	7362	16	.	.	.
12350	7363	1	Last	last	RB
12350	7363	2	add	add	VB
12350	7363	3	the	the	DT
12350	7363	4	stiffly	stiffly	RB
12350	7363	5	-	-	HYPH
12350	7363	6	beaten	beat	VBN
12350	7363	7	whites	white	NNS
12350	7363	8	.	.	.
12350	7364	1	Add	add	VB
12350	7364	2	one	one	CD
12350	7364	3	teaspoon	teaspoon	NN
12350	7364	4	of	of	IN
12350	7364	5	salt	salt	NN
12350	7364	6	.	.	.
12350	7365	1	Grease	grease	VB
12350	7365	2	your	-PRON-	PRP$
12350	7365	3	pudding	pudding	NN
12350	7365	4	form	form	NN
12350	7365	5	well	well	RB
12350	7365	6	,	,	,
12350	7365	7	pour	pour	VBP
12350	7365	8	in	in	IN
12350	7365	9	the	the	DT
12350	7365	10	mixture	mixture	NN
12350	7365	11	and	and	CC
12350	7365	12	bake	bake	NN
12350	7365	13	.	.	.
12350	7366	1	Set	Set	VBN
12350	7366	2	in	in	IN
12350	7366	3	a	a	DT
12350	7366	4	pan	pan	NN
12350	7366	5	of	of	IN
12350	7366	6	boiling	boil	VBG
12350	7366	7	water	water	NN
12350	7366	8	in	in	IN
12350	7366	9	the	the	DT
12350	7366	10	oven	oven	NN
12350	7366	11	.	.	.
12350	7367	1	The	the	DT
12350	7367	2	water	water	NN
12350	7367	3	in	in	IN
12350	7367	4	the	the	DT
12350	7367	5	pan	pan	NN
12350	7367	6	must	must	MD
12350	7367	7	not	not	RB
12350	7367	8	reach	reach	VB
12350	7367	9	higher	high	JJR
12350	7367	10	than	than	IN
12350	7367	11	half	half	JJ
12350	7367	12	way	way	NN
12350	7367	13	up	up	IN
12350	7367	14	the	the	DT
12350	7367	15	pudding	pudding	NN
12350	7367	16	form	form	NN
12350	7367	17	.	.	.
12350	7368	1	Time	Time	NNP
12350	7368	2	required	require	VBN
12350	7368	3	,	,	,
12350	7368	4	half	half	PDT
12350	7368	5	an	an	DT
12350	7368	6	hour	hour	NN
12350	7368	7	.	.	.
12350	7369	1	When	when	WRB
12350	7369	2	done	do	VBN
12350	7369	3	turn	turn	NN
12350	7369	4	out	out	RP
12350	7369	5	on	on	IN
12350	7369	6	a	a	DT
12350	7369	7	platter	platter	NN
12350	7369	8	.	.	.
12350	7370	1	Serve	serve	VB
12350	7370	2	with	with	IN
12350	7370	3	a	a	DT
12350	7370	4	wine	wine	NN
12350	7370	5	or	or	CC
12350	7370	6	chocolate	chocolate	NN
12350	7370	7	sauce	sauce	NN
12350	7370	8	.	.	.
12350	7371	1	You	-PRON-	PRP
12350	7371	2	may	may	MD
12350	7371	3	bake	bake	VB
12350	7371	4	this	this	DT
12350	7371	5	pudding	pudding	NN
12350	7371	6	in	in	IN
12350	7371	7	an	an	DT
12350	7371	8	iron	iron	NN
12350	7371	9	pudding	pudding	NN
12350	7371	10	form	form	NN
12350	7371	11	without	without	IN
12350	7371	12	setting	set	VBG
12350	7371	13	it	-PRON-	PRP
12350	7371	14	in	in	IN
12350	7371	15	the	the	DT
12350	7371	16	boiling	boiling	NN
12350	7371	17	water	water	NN
12350	7371	18	.	.	.
12350	7372	1	MATZOTH	MATZOTH	NNP
12350	7372	2	PLUM	PLUM	NNP
12350	7372	3	PUDDING	pudde	VBG
12350	7372	4	One	one	CD
12350	7372	5	-	-	HYPH
12350	7372	6	half	half	NN
12350	7372	7	pound	pound	NN
12350	7372	8	of	of	IN
12350	7372	9	chopped	chop	VBN
12350	7372	10	suet	suet	NN
12350	7372	11	,	,	,
12350	7372	12	one	one	CD
12350	7372	13	-	-	HYPH
12350	7372	14	half	half	NN
12350	7372	15	pound	pound	NN
12350	7372	16	of	of	IN
12350	7372	17	moist	moist	JJ
12350	7372	18	sugar	sugar	NN
12350	7372	19	,	,	,
12350	7372	20	one	one	CD
12350	7372	21	-	-	HYPH
12350	7372	22	half	half	NN
12350	7372	23	pound	pound	NN
12350	7372	24	of	of	IN
12350	7372	25	raisins	raisin	NNS
12350	7372	26	(	(	-LRB-
12350	7372	27	stoned	stone	VBN
12350	7372	28	and	and	CC
12350	7372	29	chopped	chop	VBN
12350	7372	30	)	)	-RRB-
12350	7372	31	,	,	,
12350	7372	32	one	one	CD
12350	7372	33	-	-	HYPH
12350	7372	34	half	half	NN
12350	7372	35	pound	pound	NN
12350	7372	36	of	of	IN
12350	7372	37	currants	currant	NNS
12350	7372	38	,	,	,
12350	7372	39	one	one	CD
12350	7372	40	-	-	HYPH
12350	7372	41	half	half	NN
12350	7372	42	pound	pound	NN
12350	7372	43	of	of	IN
12350	7372	44	mixed	mixed	JJ
12350	7372	45	peel	peel	NN
12350	7372	46	,	,	,
12350	7372	47	two	two	CD
12350	7372	48	matzoth	matzoth	NN
12350	7372	49	soaked	soak	VBD
12350	7372	50	in	in	IN
12350	7372	51	cold	cold	JJ
12350	7372	52	water	water	NN
12350	7372	53	and	and	CC
12350	7372	54	then	then	RB
12350	7372	55	well	well	RB
12350	7372	56	drained	drain	VBD
12350	7372	57	and	and	CC
12350	7372	58	beaten	beat	VBD
12350	7372	59	,	,	,
12350	7372	60	one	one	CD
12350	7372	61	-	-	HYPH
12350	7372	62	quarter	quarter	NN
12350	7372	63	pound	pound	NN
12350	7372	64	of	of	IN
12350	7372	65	sifted	sift	VBN
12350	7372	66	meal	meal	NN
12350	7372	67	,	,	,
12350	7372	68	the	the	DT
12350	7372	69	rind	rind	NN
12350	7372	70	of	of	IN
12350	7372	71	half	half	PDT
12350	7372	72	a	a	DT
12350	7372	73	lemon	lemon	NN
12350	7372	74	,	,	,
12350	7372	75	one	one	CD
12350	7372	76	teaspoon	teaspoon	NN
12350	7372	77	of	of	IN
12350	7372	78	ground	ground	NN
12350	7372	79	cinnamon	cinnamon	NN
12350	7372	80	,	,	,
12350	7372	81	eight	eight	CD
12350	7372	82	eggs	egg	NNS
12350	7372	83	and	and	CC
12350	7372	84	a	a	DT
12350	7372	85	wineglass	wineglass	NN
12350	7372	86	of	of	IN
12350	7372	87	rum	rum	NN
12350	7372	88	.	.	.
12350	7373	1	Beat	beat	VB
12350	7373	2	all	all	PDT
12350	7373	3	these	these	DT
12350	7373	4	ingredients	ingredient	NNS
12350	7373	5	thoroughly	thoroughly	RB
12350	7373	6	together	together	RB
12350	7373	7	,	,	,
12350	7373	8	and	and	CC
12350	7373	9	boil	boil	VB
12350	7373	10	for	for	IN
12350	7373	11	eight	eight	CD
12350	7373	12	hours	hour	NNS
12350	7373	13	in	in	IN
12350	7373	14	a	a	DT
12350	7373	15	pudding	pudding	JJ
12350	7373	16	mold	mold	NN
12350	7373	17	or	or	CC
12350	7373	18	basin	basin	NN
12350	7373	19	.	.	.
12350	7374	1	Serve	serve	VB
12350	7374	2	with	with	IN
12350	7374	3	rum	rum	NN
12350	7374	4	sauce	sauce	NN
12350	7374	5	.	.	.
12350	7375	1	BATTER	BATTER	NNP
12350	7375	2	PUDDING	PUDDING	NNP
12350	7375	3	One	one	CD
12350	7375	4	teacup	teacup	NN
12350	7375	5	of	of	IN
12350	7375	6	matzoth	matzoth	JJ
12350	7375	7	-	-	HYPH
12350	7375	8	meal	meal	NN
12350	7375	9	,	,	,
12350	7375	10	one	one	CD
12350	7375	11	pint	pint	NN
12350	7375	12	of	of	IN
12350	7375	13	milk	milk	NN
12350	7375	14	,	,	,
12350	7375	15	two	two	CD
12350	7375	16	eggs	egg	NNS
12350	7375	17	,	,	,
12350	7375	18	three	three	CD
12350	7375	19	ounces	ounce	NNS
12350	7375	20	of	of	IN
12350	7375	21	brown	brown	JJ
12350	7375	22	sugar	sugar	NN
12350	7375	23	,	,	,
12350	7375	24	two	two	CD
12350	7375	25	ounces	ounce	NNS
12350	7375	26	of	of	IN
12350	7375	27	butter	butter	NN
12350	7375	28	and	and	CC
12350	7375	29	the	the	DT
12350	7375	30	rind	rind	NN
12350	7375	31	of	of	IN
12350	7375	32	a	a	DT
12350	7375	33	lemon	lemon	NN
12350	7375	34	.	.	.
12350	7376	1	Mix	mix	VB
12350	7376	2	the	the	DT
12350	7376	3	meal	meal	NN
12350	7376	4	into	into	IN
12350	7376	5	a	a	DT
12350	7376	6	batter	batter	NN
12350	7376	7	with	with	IN
12350	7376	8	the	the	DT
12350	7376	9	milk	milk	NN
12350	7376	10	and	and	CC
12350	7376	11	eggs	egg	NNS
12350	7376	12	,	,	,
12350	7376	13	add	add	VB
12350	7376	14	the	the	DT
12350	7376	15	sugar	sugar	NN
12350	7376	16	,	,	,
12350	7376	17	butter	butter	NN
12350	7376	18	(	(	-LRB-
12350	7376	19	melted	melted	NNP
12350	7376	20	)	)	-RRB-
12350	7376	21	,	,	,
12350	7376	22	grated	grate	VBN
12350	7376	23	rind	rind	NN
12350	7376	24	of	of	IN
12350	7376	25	a	a	DT
12350	7376	26	lemon	lemon	NN
12350	7376	27	and	and	CC
12350	7376	28	a	a	DT
12350	7376	29	tablespoon	tablespoon	NN
12350	7376	30	of	of	IN
12350	7376	31	rum	rum	NN
12350	7376	32	,	,	,
12350	7376	33	if	if	IN
12350	7376	34	desired	desire	VBN
12350	7376	35	.	.	.
12350	7377	1	Pour	pour	VB
12350	7377	2	the	the	DT
12350	7377	3	mixture	mixture	NN
12350	7377	4	in	in	IN
12350	7377	5	a	a	DT
12350	7377	6	greased	grease	VBN
12350	7377	7	basin	basin	NN
12350	7377	8	or	or	CC
12350	7377	9	mold	mold	NN
12350	7377	10	,	,	,
12350	7377	11	and	and	CC
12350	7377	12	boil	boil	VB
12350	7377	13	for	for	IN
12350	7377	14	one	one	CD
12350	7377	15	hour	hour	NN
12350	7377	16	or	or	CC
12350	7377	17	bake	bake	NN
12350	7377	18	for	for	IN
12350	7377	19	one	one	CD
12350	7377	20	-	-	HYPH
12350	7377	21	half	half	NN
12350	7377	22	hour	hour	NN
12350	7377	23	.	.	.
12350	7378	1	BEOLAS	BEOLAS	NNP
12350	7378	2	Take	take	VB
12350	7378	3	six	six	CD
12350	7378	4	eggs	egg	NNS
12350	7378	5	.	.	.
12350	7379	1	Beat	beat	VB
12350	7379	2	them	-PRON-	PRP
12350	7379	3	until	until	IN
12350	7379	4	very	very	RB
12350	7379	5	light	light	NN
12350	7379	6	.	.	.
12350	7380	1	Add	add	VB
12350	7380	2	a	a	DT
12350	7380	3	little	little	JJ
12350	7380	4	fine	fine	JJ
12350	7380	5	meal	meal	NN
12350	7380	6	,	,	,
12350	7380	7	just	just	RB
12350	7380	8	enough	enough	RB
12350	7380	9	to	to	TO
12350	7380	10	give	give	VB
12350	7380	11	it	-PRON-	PRP
12350	7380	12	consistency	consistency	NN
12350	7380	13	;	;	:
12350	7380	14	Drop	drop	VB
12350	7380	15	this	this	DT
12350	7380	16	from	from	IN
12350	7380	17	the	the	DT
12350	7380	18	point	point	NN
12350	7380	19	of	of	IN
12350	7380	20	a	a	DT
12350	7380	21	spoon	spoon	NN
12350	7380	22	into	into	IN
12350	7380	23	boiling	boil	VBG
12350	7380	24	olive	olive	NN
12350	7380	25	oil	oil	NN
12350	7380	26	or	or	CC
12350	7380	27	fat	fat	NN
12350	7380	28	.	.	.
12350	7381	1	When	when	WRB
12350	7381	2	light	light	JJ
12350	7381	3	brown	brown	NNP
12350	7381	4	,	,	,
12350	7381	5	take	take	VB
12350	7381	6	out	out	RP
12350	7381	7	,	,	,
12350	7381	8	and	and	CC
12350	7381	9	drain	drain	VB
12350	7381	10	.	.	.
12350	7382	1	Serve	serve	VB
12350	7382	2	cold	cold	JJ
12350	7382	3	with	with	IN
12350	7382	4	a	a	DT
12350	7382	5	syrup	syrup	NN
12350	7382	6	made	make	VBN
12350	7382	7	of	of	IN
12350	7382	8	water	water	NN
12350	7382	9	,	,	,
12350	7382	10	cinnamon	cinnamon	NN
12350	7382	11	and	and	CC
12350	7382	12	sugar	sugar	NN
12350	7382	13	.	.	.
12350	7383	1	COCOANUT	COCOANUT	NNS
12350	7383	2	PUDDING	pudding	NN
12350	7383	3	One	one	CD
12350	7383	4	grated	grate	VBD
12350	7383	5	cocoanut	cocoanut	NN
12350	7383	6	,	,	,
12350	7383	7	six	six	CD
12350	7383	8	eggs	egg	NNS
12350	7383	9	,	,	,
12350	7383	10	grated	grate	VBN
12350	7383	11	rind	rind	NN
12350	7383	12	and	and	CC
12350	7383	13	juice	juice	NN
12350	7383	14	of	of	IN
12350	7383	15	two	two	CD
12350	7383	16	lemons	lemon	NNS
12350	7383	17	,	,	,
12350	7383	18	one	one	CD
12350	7383	19	cup	cup	NN
12350	7383	20	of	of	IN
12350	7383	21	granulated	granulate	VBN
12350	7383	22	sugar	sugar	NN
12350	7383	23	and	and	CC
12350	7383	24	the	the	DT
12350	7383	25	milk	milk	NN
12350	7383	26	of	of	IN
12350	7383	27	the	the	DT
12350	7383	28	cocoanut	cocoanut	NN
12350	7383	29	;	;	:
12350	7383	30	beat	beat	VBD
12350	7383	31	the	the	DT
12350	7383	32	yolks	yolk	NNS
12350	7383	33	of	of	IN
12350	7383	34	the	the	DT
12350	7383	35	eggs	egg	NNS
12350	7383	36	with	with	IN
12350	7383	37	the	the	DT
12350	7383	38	sugar	sugar	NN
12350	7383	39	and	and	CC
12350	7383	40	the	the	DT
12350	7383	41	grated	grate	VBN
12350	7383	42	rind	rind	NN
12350	7383	43	of	of	IN
12350	7383	44	lemon	lemon	NN
12350	7383	45	until	until	IN
12350	7383	46	light	light	NN
12350	7383	47	and	and	CC
12350	7383	48	creamy	creamy	JJ
12350	7383	49	;	;	:
12350	7383	50	add	add	VB
12350	7383	51	gradually	gradually	RB
12350	7383	52	the	the	DT
12350	7383	53	cocoanut	cocoanut	NN
12350	7383	54	and	and	CC
12350	7383	55	the	the	DT
12350	7383	56	beaten	beat	VBN
12350	7383	57	whites	white	NNS
12350	7383	58	of	of	IN
12350	7383	59	the	the	DT
12350	7383	60	eggs	egg	NNS
12350	7383	61	,	,	,
12350	7383	62	and	and	CC
12350	7383	63	lastly	lastly	RB
12350	7383	64	put	put	VBD
12350	7383	65	in	in	IN
12350	7383	66	the	the	DT
12350	7383	67	milk	milk	NN
12350	7383	68	of	of	IN
12350	7383	69	the	the	DT
12350	7383	70	cocoanut	cocoanut	NN
12350	7383	71	,	,	,
12350	7383	72	to	to	TO
12350	7383	73	which	which	WDT
12350	7383	74	has	have	VBZ
12350	7383	75	been	be	VBN
12350	7383	76	added	add	VBN
12350	7383	77	the	the	DT
12350	7383	78	juice	juice	NN
12350	7383	79	of	of	IN
12350	7383	80	the	the	DT
12350	7383	81	lemons	lemon	NNS
12350	7383	82	.	.	.
12350	7384	1	Bake	bake	VB
12350	7384	2	in	in	IN
12350	7384	3	a	a	DT
12350	7384	4	moderate	moderate	JJ
12350	7384	5	oven	oven	NN
12350	7384	6	for	for	IN
12350	7384	7	half	half	PDT
12350	7384	8	an	an	DT
12350	7384	9	hour	hour	NN
12350	7384	10	and	and	CC
12350	7384	11	serve	serve	VB
12350	7384	12	quite	quite	RB
12350	7384	13	cold	cold	JJ
12350	7384	14	.	.	.
12350	7385	1	CARROT	CARROT	NNP
12350	7385	2	PUDDING	pudding	NN
12350	7385	3	Beat	Beat	NNP
12350	7385	4	one	one	CD
12350	7385	5	and	and	CC
12350	7385	6	a	a	DT
12350	7385	7	half	half	NN
12350	7385	8	cups	cup	NNS
12350	7385	9	of	of	IN
12350	7385	10	powdered	powdered	JJ
12350	7385	11	sugar	sugar	NN
12350	7385	12	and	and	CC
12350	7385	13	the	the	DT
12350	7385	14	yolks	yolk	NNS
12350	7385	15	of	of	IN
12350	7385	16	eight	eight	CD
12350	7385	17	eggs	egg	NNS
12350	7385	18	;	;	:
12350	7385	19	take	take	VB
12350	7385	20	one	one	CD
12350	7385	21	and	and	CC
12350	7385	22	a	a	DT
12350	7385	23	half	half	NN
12350	7385	24	cups	cup	NNS
12350	7385	25	peeled	peel	VBN
12350	7385	26	and	and	CC
12350	7385	27	grated	grate	VBN
12350	7385	28	raw	raw	JJ
12350	7385	29	carrots	carrot	NNS
12350	7385	30	and	and	CC
12350	7385	31	stir	stir	VB
12350	7385	32	all	all	RB
12350	7385	33	together	together	RB
12350	7385	34	.	.	.
12350	7386	1	Add	add	VB
12350	7386	2	one	one	CD
12350	7386	3	cup	cup	NN
12350	7386	4	of	of	IN
12350	7386	5	grated	grate	VBN
12350	7386	6	almonds	almond	NNS
12350	7386	7	,	,	,
12350	7386	8	the	the	DT
12350	7386	9	rind	rind	NN
12350	7386	10	of	of	IN
12350	7386	11	half	half	PDT
12350	7386	12	a	a	DT
12350	7386	13	lemon	lemon	NN
12350	7386	14	chopped	chop	VBN
12350	7386	15	finely	finely	RB
12350	7386	16	,	,	,
12350	7386	17	one	one	CD
12350	7386	18	tablespoon	tablespoon	NN
12350	7386	19	of	of	IN
12350	7386	20	wine	wine	NN
12350	7386	21	,	,	,
12350	7386	22	and	and	CC
12350	7386	23	last	last	VB
12350	7386	24	the	the	DT
12350	7386	25	beaten	beat	VBN
12350	7386	26	whites	white	NNS
12350	7386	27	of	of	IN
12350	7386	28	the	the	DT
12350	7386	29	eggs	egg	NNS
12350	7386	30	.	.	.
12350	7387	1	Bake	bake	VB
12350	7387	2	in	in	RP
12350	7387	3	a	a	DT
12350	7387	4	well	well	RB
12350	7387	5	-	-	HYPH
12350	7387	6	buttered	butter	VBN
12350	7387	7	and	and	CC
12350	7387	8	flour	flour	NN
12350	7387	9	-	-	HYPH
12350	7387	10	sprinkled	sprinkle	VBN
12350	7387	11	form	form	NN
12350	7387	12	at	at	IN
12350	7387	13	least	least	RBS
12350	7387	14	one	one	CD
12350	7387	15	hour	hour	NN
12350	7387	16	in	in	IN
12350	7387	17	a	a	DT
12350	7387	18	slow	slow	JJ
12350	7387	19	oven	oven	NN
12350	7387	20	.	.	.
12350	7388	1	ALMOND	almond	NN
12350	7388	2	PUDDING	pudding	NN
12350	7388	3	,	,	,
12350	7388	4	No	no	UH
12350	7388	5	.	.	.
12350	7389	1	1	1	LS
12350	7389	2	Take	take	VB
12350	7389	3	the	the	DT
12350	7389	4	whites	white	NNS
12350	7389	5	of	of	IN
12350	7389	6	seven	seven	CD
12350	7389	7	eggs	egg	NNS
12350	7389	8	with	with	IN
12350	7389	9	the	the	DT
12350	7389	10	yolks	yolk	NNS
12350	7389	11	of	of	IN
12350	7389	12	ten	ten	CD
12350	7389	13	,	,	,
12350	7389	14	one	one	CD
12350	7389	15	-	-	HYPH
12350	7389	16	half	half	NN
12350	7389	17	pound	pound	NN
12350	7389	18	of	of	IN
12350	7389	19	pulverized	pulverize	VBN
12350	7389	20	sweet	sweet	JJ
12350	7389	21	almonds	almond	NNS
12350	7389	22	with	with	IN
12350	7389	23	one	one	CD
12350	7389	24	-	-	HYPH
12350	7389	25	half	half	NN
12350	7389	26	ounce	ounce	NN
12350	7389	27	of	of	IN
12350	7389	28	pounded	pound	VBN
12350	7389	29	bitter	bitter	JJ
12350	7389	30	almonds	almond	NNS
12350	7389	31	,	,	,
12350	7389	32	one	one	CD
12350	7389	33	-	-	HYPH
12350	7389	34	half	half	NN
12350	7389	35	pound	pound	NN
12350	7389	36	of	of	IN
12350	7389	37	powdered	powdered	JJ
12350	7389	38	sugar	sugar	NN
12350	7389	39	and	and	CC
12350	7389	40	one	one	CD
12350	7389	41	tablespoon	tablespoon	NN
12350	7389	42	of	of	IN
12350	7389	43	orange	orange	JJ
12350	7389	44	-	-	HYPH
12350	7389	45	flower	flower	NN
12350	7389	46	water	water	NN
12350	7389	47	.	.	.
12350	7390	1	Beat	beat	VB
12350	7390	2	the	the	DT
12350	7390	3	eggs	egg	NNS
12350	7390	4	well	well	JJ
12350	7390	5	with	with	IN
12350	7390	6	the	the	DT
12350	7390	7	orange	orange	NNP
12350	7390	8	water	water	NN
12350	7390	9	,	,	,
12350	7390	10	then	then	RB
12350	7390	11	add	add	VB
12350	7390	12	the	the	DT
12350	7390	13	sugar	sugar	NN
12350	7390	14	and	and	CC
12350	7390	15	almonds	almond	VBZ
12350	7390	16	gradually	gradually	RB
12350	7390	17	;	;	:
12350	7390	18	beat	beat	VBN
12350	7390	19	all	all	DT
12350	7390	20	for	for	IN
12350	7390	21	one	one	CD
12350	7390	22	hour	hour	NN
12350	7390	23	or	or	CC
12350	7390	24	until	until	IN
12350	7390	25	it	-PRON-	PRP
12350	7390	26	bubbles	bubble	VBZ
12350	7390	27	;	;	:
12350	7390	28	then	then	RB
12350	7390	29	grease	grease	VB
12350	7390	30	deep	deep	JJ
12350	7390	31	pie	pie	NN
12350	7390	32	-	-	HYPH
12350	7390	33	dishes	dish	NNS
12350	7390	34	with	with	IN
12350	7390	35	olive	olive	JJ
12350	7390	36	oil	oil	NN
12350	7390	37	and	and	CC
12350	7390	38	pour	pour	NN
12350	7390	39	in	in	IN
12350	7390	40	the	the	DT
12350	7390	41	mixture	mixture	NN
12350	7390	42	.	.	.
12350	7391	1	They	-PRON-	PRP
12350	7391	2	must	must	MD
12350	7391	3	be	be	VB
12350	7391	4	baked	bake	VBN
12350	7391	5	in	in	IN
12350	7391	6	a	a	DT
12350	7391	7	rather	rather	RB
12350	7391	8	moderate	moderate	JJ
12350	7391	9	oven	oven	NN
12350	7391	10	.	.	.
12350	7392	1	When	when	WRB
12350	7392	2	the	the	DT
12350	7392	3	mixture	mixture	NN
12350	7392	4	is	be	VBZ
12350	7392	5	set	set	VBN
12350	7392	6	and	and	CC
12350	7392	7	browned	brown	VBN
12350	7392	8	place	place	NN
12350	7392	9	over	over	IN
12350	7392	10	them	-PRON-	PRP
12350	7392	11	a	a	DT
12350	7392	12	paper	paper	NN
12350	7392	13	greased	grease	VBN
12350	7392	14	with	with	IN
12350	7392	15	olive	olive	JJ
12350	7392	16	oil	oil	NN
12350	7392	17	to	to	TO
12350	7392	18	prevent	prevent	VB
12350	7392	19	them	-PRON-	PRP
12350	7392	20	getting	get	VBG
12350	7392	21	dark	dark	JJ
12350	7392	22	.	.	.
12350	7393	1	Serve	serve	VB
12350	7393	2	cold	cold	NN
12350	7393	3	.	.	.
12350	7394	1	Powdered	powdered	JJ
12350	7394	2	sugar	sugar	NN
12350	7394	3	should	should	MD
12350	7394	4	be	be	VB
12350	7394	5	sprinkled	sprinkle	VBN
12350	7394	6	freely	freely	RB
12350	7394	7	over	over	IN
12350	7394	8	the	the	DT
12350	7394	9	pudding	pudding	NN
12350	7394	10	before	before	IN
12350	7394	11	serving	serve	VBG
12350	7394	12	.	.	.
12350	7395	1	If	if	IN
12350	7395	2	you	-PRON-	PRP
12350	7395	3	wish	wish	VBP
12350	7395	4	to	to	TO
12350	7395	5	have	have	VB
12350	7395	6	them	-PRON-	PRP
12350	7395	7	very	very	RB
12350	7395	8	rich	rich	JJ
12350	7395	9	boil	boil	NN
12350	7395	10	one	one	CD
12350	7395	11	-	-	HYPH
12350	7395	12	half	half	NN
12350	7395	13	pound	pound	NN
12350	7395	14	of	of	IN
12350	7395	15	sugar	sugar	NN
12350	7395	16	with	with	IN
12350	7395	17	one	one	CD
12350	7395	18	-	-	HYPH
12350	7395	19	half	half	NN
12350	7395	20	pint	pint	NN
12350	7395	21	of	of	IN
12350	7395	22	water	water	NN
12350	7395	23	until	until	IN
12350	7395	24	it	-PRON-	PRP
12350	7395	25	thickens	thicken	VBZ
12350	7395	26	;	;	:
12350	7395	27	cool	cool	JJ
12350	7395	28	and	and	CC
12350	7395	29	pour	pour	VB
12350	7395	30	over	over	IN
12350	7395	31	the	the	DT
12350	7395	32	pudding	pudding	NN
12350	7395	33	when	when	WRB
12350	7395	34	you	-PRON-	PRP
12350	7395	35	take	take	VBP
12350	7395	36	it	-PRON-	PRP
12350	7395	37	from	from	IN
12350	7395	38	the	the	DT
12350	7395	39	oven	oven	NN
12350	7395	40	.	.	.
12350	7396	1	ALMOND	almond	NN
12350	7396	2	PUDDING	pudding	NN
12350	7396	3	,	,	,
12350	7396	4	No	no	UH
12350	7396	5	.	.	.
12350	7397	1	2	2	LS
12350	7397	2	Take	take	VB
12350	7397	3	one	one	CD
12350	7397	4	pound	pound	NN
12350	7397	5	blanched	blanch	VBD
12350	7397	6	almonds	almond	NNS
12350	7397	7	pounded	pound	VBN
12350	7397	8	,	,	,
12350	7397	9	eight	eight	CD
12350	7397	10	eggs	egg	NNS
12350	7397	11	,	,	,
12350	7397	12	cinnamon	cinnamon	NN
12350	7397	13	,	,	,
12350	7397	14	and	and	CC
12350	7397	15	lemon	lemon	NN
12350	7397	16	rind	rind	NN
12350	7397	17	.	.	.
12350	7398	1	Beat	beat	VB
12350	7398	2	the	the	DT
12350	7398	3	eggs	egg	NNS
12350	7398	4	for	for	IN
12350	7398	5	twenty	twenty	CD
12350	7398	6	minutes	minute	NNS
12350	7398	7	,	,	,
12350	7398	8	then	then	RB
12350	7398	9	add	add	VB
12350	7398	10	one	one	CD
12350	7398	11	and	and	CC
12350	7398	12	one	one	CD
12350	7398	13	-	-	HYPH
12350	7398	14	half	half	NN
12350	7398	15	cups	cup	NNS
12350	7398	16	of	of	IN
12350	7398	17	sugar	sugar	NN
12350	7398	18	gently	gently	RB
12350	7398	19	,	,	,
12350	7398	20	and	and	CC
12350	7398	21	then	then	RB
12350	7398	22	the	the	DT
12350	7398	23	almonds	almond	NNS
12350	7398	24	;	;	:
12350	7398	25	mix	mix	VB
12350	7398	26	all	all	RB
12350	7398	27	together	together	RB
12350	7398	28	thoroughly	thoroughly	RB
12350	7398	29	.	.	.
12350	7399	1	Bake	bake	VB
12350	7399	2	in	in	IN
12350	7399	3	shallow	shallow	JJ
12350	7399	4	pans	pan	NNS
12350	7399	5	and	and	CC
12350	7399	6	serve	serve	VB
12350	7399	7	cold	cold	JJ
12350	7399	8	.	.	.
12350	7400	1	ALMOND	ALMOND	NNP
12350	7400	2	HILLS	HILLS	NNP
12350	7400	3	Roast	Roast	NNP
12350	7400	4	one	one	CD
12350	7400	5	-	-	HYPH
12350	7400	6	quarter	quarter	NN
12350	7400	7	pound	pound	NN
12350	7400	8	of	of	IN
12350	7400	9	sweet	sweet	JJ
12350	7400	10	almonds	almond	NNS
12350	7400	11	,	,	,
12350	7400	12	cut	cut	VBN
12350	7400	13	into	into	IN
12350	7400	14	strips	strip	NNS
12350	7400	15	lengthwise	lengthwise	RB
12350	7400	16	in	in	IN
12350	7400	17	a	a	DT
12350	7400	18	spider	spider	NN
12350	7400	19	of	of	IN
12350	7400	20	heated	heated	JJ
12350	7400	21	sugar	sugar	NN
12350	7400	22	,	,	,
12350	7400	23	not	not	RB
12350	7400	24	too	too	RB
12350	7400	25	brown	brown	JJ
12350	7400	26	.	.	.
12350	7401	1	Beat	beat	VB
12350	7401	2	one	one	CD
12350	7401	3	-	-	HYPH
12350	7401	4	half	half	NN
12350	7401	5	pound	pound	NN
12350	7401	6	of	of	IN
12350	7401	7	sifted	sift	VBN
12350	7401	8	powdered	powdered	JJ
12350	7401	9	sugar	sugar	NN
12350	7401	10	and	and	CC
12350	7401	11	the	the	DT
12350	7401	12	whites	white	NNS
12350	7401	13	of	of	IN
12350	7401	14	five	five	CD
12350	7401	15	eggs	egg	NNS
12350	7401	16	to	to	IN
12350	7401	17	a	a	DT
12350	7401	18	very	very	RB
12350	7401	19	stiff	stiff	JJ
12350	7401	20	froth	froth	NN
12350	7401	21	.	.	.
12350	7402	1	Mix	mix	VB
12350	7402	2	all	all	DT
12350	7402	3	thoroughly	thoroughly	RB
12350	7402	4	and	and	CC
12350	7402	5	place	place	VB
12350	7402	6	teaspoonfuls	teaspoonful	NNS
12350	7402	7	of	of	IN
12350	7402	8	this	this	DT
12350	7402	9	mixture	mixture	NN
12350	7402	10	on	on	IN
12350	7402	11	waxed	waxed	JJ
12350	7402	12	paper	paper	NN
12350	7402	13	,	,	,
12350	7402	14	and	and	CC
12350	7402	15	bake	bake	VB
12350	7402	16	a	a	DT
12350	7402	17	light	light	JJ
12350	7402	18	brown	brown	NN
12350	7402	19	,	,	,
12350	7402	20	in	in	IN
12350	7402	21	slow	slow	JJ
12350	7402	22	oven	oven	NN
12350	7402	23	.	.	.
12350	7403	1	APPLE	APPLE	NNP
12350	7403	2	SPONGE	SPONGE	NNP
12350	7403	3	PUDDING	pudding	NN
12350	7403	4	Pare	Pare	NNP
12350	7403	5	eight	eight	CD
12350	7403	6	apples	apple	NNS
12350	7403	7	and	and	CC
12350	7403	8	cut	cut	VBD
12350	7403	9	off	off	RP
12350	7403	10	the	the	DT
12350	7403	11	tops	top	NNS
12350	7403	12	carefully	carefully	RB
12350	7403	13	,	,	,
12350	7403	14	so	so	IN
12350	7403	15	as	as	IN
12350	7403	16	to	to	TO
12350	7403	17	be	be	VB
12350	7403	18	able	able	JJ
12350	7403	19	to	to	TO
12350	7403	20	use	use	VB
12350	7403	21	them	-PRON-	PRP
12350	7403	22	as	as	IN
12350	7403	23	covers	cover	VBZ
12350	7403	24	to	to	IN
12350	7403	25	the	the	DT
12350	7403	26	apples	apple	NNS
12350	7403	27	.	.	.
12350	7404	1	Now	now	RB
12350	7404	2	scrape	scrape	VB
12350	7404	3	out	out	RP
12350	7404	4	the	the	DT
12350	7404	5	inside	inside	NN
12350	7404	6	with	with	IN
12350	7404	7	a	a	DT
12350	7404	8	knife	knife	NN
12350	7404	9	,	,	,
12350	7404	10	being	be	VBG
12350	7404	11	careful	careful	JJ
12350	7404	12	not	not	RB
12350	7404	13	to	to	TO
12350	7404	14	break	break	VB
12350	7404	15	the	the	DT
12350	7404	16	apple	apple	NN
12350	7404	17	.	.	.
12350	7405	1	Mix	mix	VB
12350	7405	2	the	the	DT
12350	7405	3	scrapings	scraping	NNS
12350	7405	4	with	with	IN
12350	7405	5	sugar	sugar	NN
12350	7405	6	,	,	,
12350	7405	7	raisins	raisin	NNS
12350	7405	8	,	,	,
12350	7405	9	cinnamon	cinnamon	NN
12350	7405	10	,	,	,
12350	7405	11	pounded	pound	VBD
12350	7405	12	almonds	almond	NNS
12350	7405	13	and	and	CC
12350	7405	14	a	a	DT
12350	7405	15	little	little	JJ
12350	7405	16	white	white	JJ
12350	7405	17	wine	wine	NN
12350	7405	18	.	.	.
12350	7406	1	Fill	fill	VB
12350	7406	2	this	this	DT
12350	7406	3	mixture	mixture	NN
12350	7406	4	into	into	IN
12350	7406	5	the	the	DT
12350	7406	6	hollow	hollow	NN
12350	7406	7	of	of	IN
12350	7406	8	the	the	DT
12350	7406	9	apple	apple	NN
12350	7406	10	and	and	CC
12350	7406	11	clap	clap	VB
12350	7406	12	on	on	IN
12350	7406	13	a	a	DT
12350	7406	14	cover	cover	NN
12350	7406	15	for	for	IN
12350	7406	16	each	each	DT
12350	7406	17	apple	apple	NN
12350	7406	18	;	;	:
12350	7406	19	then	then	RB
12350	7406	20	grease	grease	VB
12350	7406	21	a	a	DT
12350	7406	22	pudding	pudding	NN
12350	7406	23	dish	dish	NN
12350	7406	24	,	,	,
12350	7406	25	lay	lie	VBD
12350	7406	26	in	in	IN
12350	7406	27	the	the	DT
12350	7406	28	apples	apple	NNS
12350	7406	29	and	and	CC
12350	7406	30	stew	stew	VB
12350	7406	31	them	-PRON-	PRP
12350	7406	32	for	for	IN
12350	7406	33	a	a	DT
12350	7406	34	few	few	JJ
12350	7406	35	minutes	minute	NNS
12350	7406	36	,	,	,
12350	7406	37	but	but	CC
12350	7406	38	not	not	RB
12350	7406	39	long	long	RB
12350	7406	40	enough	enough	RB
12350	7406	41	to	to	TO
12350	7406	42	break	break	VB
12350	7406	43	them	-PRON-	PRP
12350	7406	44	.	.	.
12350	7407	1	Make	make	VB
12350	7407	2	a	a	DT
12350	7407	3	sponge	sponge	JJ
12350	7407	4	cake	cake	NN
12350	7407	5	batter	batter	NN
12350	7407	6	of	of	IN
12350	7407	7	eight	eight	CD
12350	7407	8	eggs	egg	NNS
12350	7407	9	and	and	CC
12350	7407	10	two	two	CD
12350	7407	11	scant	scant	JJ
12350	7407	12	cups	cup	NNS
12350	7407	13	of	of	IN
12350	7407	14	sugar	sugar	NN
12350	7407	15	and	and	CC
12350	7407	16	a	a	DT
12350	7407	17	pinch	pinch	NN
12350	7407	18	of	of	IN
12350	7407	19	salt	salt	NN
12350	7407	20	and	and	CC
12350	7407	21	add	add	VB
12350	7407	22	the	the	DT
12350	7407	23	grated	grate	VBN
12350	7407	24	peel	peel	NN
12350	7407	25	of	of	IN
12350	7407	26	a	a	DT
12350	7407	27	lemon	lemon	NN
12350	7407	28	and	and	CC
12350	7407	29	beat	beat	VBN
12350	7407	30	until	until	IN
12350	7407	31	thick	thick	JJ
12350	7407	32	,	,	,
12350	7407	33	at	at	IN
12350	7407	34	least	least	JJS
12350	7407	35	half	half	PDT
12350	7407	36	an	an	DT
12350	7407	37	hour	hour	NN
12350	7407	38	.	.	.
12350	7408	1	Fold	fold	VB
12350	7408	2	in	in	IN
12350	7408	3	a	a	DT
12350	7408	4	cup	cup	NN
12350	7408	5	of	of	IN
12350	7408	6	matzoth	matzoth	JJ
12350	7408	7	flour	flour	NN
12350	7408	8	,	,	,
12350	7408	9	sifted	sift	VBD
12350	7408	10	very	very	RB
12350	7408	11	fine	fine	JJ
12350	7408	12	.	.	.
12350	7409	1	Pour	pour	VB
12350	7409	2	this	this	DT
12350	7409	3	batter	batter	NN
12350	7409	4	over	over	IN
12350	7409	5	the	the	DT
12350	7409	6	apples	apple	NNS
12350	7409	7	and	and	CC
12350	7409	8	bake	bake	NN
12350	7409	9	in	in	RP
12350	7409	10	a	a	DT
12350	7409	11	moderate	moderate	JJ
12350	7409	12	oven	oven	NN
12350	7409	13	.	.	.
12350	7410	1	Serve	serve	VB
12350	7410	2	with	with	IN
12350	7410	3	wine	wine	NN
12350	7410	4	sauce	sauce	NN
12350	7410	5	.	.	.
12350	7411	1	Half	half	PDT
12350	7411	2	this	this	DT
12350	7411	3	quantity	quantity	NN
12350	7411	4	is	be	VBZ
12350	7411	5	sufficient	sufficient	JJ
12350	7411	6	for	for	IN
12350	7411	7	a	a	DT
12350	7411	8	small	small	JJ
12350	7411	9	family	family	NN
12350	7411	10	.	.	.
12350	7412	1	GRATED	grate	VBN
12350	7412	2	APPLE	APPLE	NNP
12350	7412	3	PUDDING	pudding	NN
12350	7412	4	Take	take	VB
12350	7412	5	six	six	CD
12350	7412	6	good	good	JJ
12350	7412	7	-	-	HYPH
12350	7412	8	sized	sized	JJ
12350	7412	9	apples	apple	NNS
12350	7412	10	,	,	,
12350	7412	11	six	six	CD
12350	7412	12	yolks	yolk	NNS
12350	7412	13	of	of	IN
12350	7412	14	eggs	egg	NNS
12350	7412	15	,	,	,
12350	7412	16	one	one	CD
12350	7412	17	-	-	HYPH
12350	7412	18	half	half	NN
12350	7412	19	cup	cup	NN
12350	7412	20	of	of	IN
12350	7412	21	sugar	sugar	NN
12350	7412	22	(	(	-LRB-
12350	7412	23	or	or	CC
12350	7412	24	to	to	TO
12350	7412	25	taste	taste	VB
12350	7412	26	)	)	-RRB-
12350	7412	27	,	,	,
12350	7412	28	one	one	CD
12350	7412	29	-	-	HYPH
12350	7412	30	half	half	NN
12350	7412	31	pound	pound	NN
12350	7412	32	of	of	IN
12350	7412	33	grated	grate	VBN
12350	7412	34	almonds	almond	NNS
12350	7412	35	,	,	,
12350	7412	36	or	or	CC
12350	7412	37	one	one	CD
12350	7412	38	-	-	HYPH
12350	7412	39	half	half	NN
12350	7412	40	cup	cup	NN
12350	7412	41	of	of	IN
12350	7412	42	matzoth	matzoth	JJ
12350	7412	43	-	-	HYPH
12350	7412	44	meal	meal	NN
12350	7412	45	,	,	,
12350	7412	46	one	one	CD
12350	7412	47	-	-	HYPH
12350	7412	48	half	half	NN
12350	7412	49	teaspoon	teaspoon	NN
12350	7412	50	of	of	IN
12350	7412	51	salt	salt	NN
12350	7412	52	,	,	,
12350	7412	53	one	one	CD
12350	7412	54	-	-	HYPH
12350	7412	55	half	half	NN
12350	7412	56	teaspoon	teaspoon	NN
12350	7412	57	of	of	IN
12350	7412	58	cinnamon	cinnamon	NN
12350	7412	59	.	.	.
12350	7413	1	Pare	pare	VB
12350	7413	2	the	the	DT
12350	7413	3	apples	apple	NNS
12350	7413	4	and	and	CC
12350	7413	5	leave	leave	VB
12350	7413	6	them	-PRON-	PRP
12350	7413	7	whole	whole	JJ
12350	7413	8	.	.	.
12350	7414	1	Then	then	RB
12350	7414	2	grate	grate	VB
12350	7414	3	all	all	PDT
12350	7414	4	the	the	DT
12350	7414	5	apple	apple	NN
12350	7414	6	from	from	IN
12350	7414	7	the	the	DT
12350	7414	8	pulp	pulp	NN
12350	7414	9	.	.	.
12350	7415	1	To	to	IN
12350	7415	2	this	this	DT
12350	7415	3	add	add	VB
12350	7415	4	the	the	DT
12350	7415	5	above	above	JJ
12350	7415	6	,	,	,
12350	7415	7	also	also	RB
12350	7415	8	about	about	IN
12350	7415	9	three	three	CD
12350	7415	10	tablespoons	tablespoon	NNS
12350	7415	11	of	of	IN
12350	7415	12	chicken	chicken	NN
12350	7415	13	or	or	CC
12350	7415	14	goose	goose	NN
12350	7415	15	grease	grease	NN
12350	7415	16	.	.	.
12350	7416	1	When	when	WRB
12350	7416	2	all	all	DT
12350	7416	3	is	be	VBZ
12350	7416	4	well	well	RB
12350	7416	5	mixed	mixed	JJ
12350	7416	6	,	,	,
12350	7416	7	add	add	VB
12350	7416	8	the	the	DT
12350	7416	9	whites	white	NNS
12350	7416	10	well	well	RB
12350	7416	11	beaten	beat	VBN
12350	7416	12	to	to	IN
12350	7416	13	a	a	DT
12350	7416	14	stiff	stiff	JJ
12350	7416	15	froth	froth	NN
12350	7416	16	.	.	.
12350	7417	1	Mix	mix	VB
12350	7417	2	very	very	RB
12350	7417	3	light	light	NN
12350	7417	4	.	.	.
12350	7418	1	Bake	bake	VB
12350	7418	2	in	in	RP
12350	7418	3	well	well	RB
12350	7418	4	-	-	HYPH
12350	7418	5	greased	grease	VBN
12350	7418	6	baking	baking	NN
12350	7418	7	dish	dish	NN
12350	7418	8	.	.	.
12350	7419	1	APPLE	APPLE	NNP
12350	7419	2	PUDDING	pudding	NN
12350	7419	3	Soak	Soak	NNP
12350	7419	4	three	three	CD
12350	7419	5	matzoth	matzoth	NN
12350	7419	6	and	and	CC
12350	7419	7	squeeze	squeeze	VB
12350	7419	8	the	the	DT
12350	7419	9	water	water	NN
12350	7419	10	out	out	RP
12350	7419	11	well	well	RB
12350	7419	12	;	;	:
12350	7419	13	put	put	VB
12350	7419	14	them	-PRON-	PRP
12350	7419	15	in	in	IN
12350	7419	16	a	a	DT
12350	7419	17	bowl	bowl	NN
12350	7419	18	with	with	IN
12350	7419	19	three	three	CD
12350	7419	20	good	good	JJ
12350	7419	21	-	-	HYPH
12350	7419	22	sized	sized	JJ
12350	7419	23	apples	apple	NNS
12350	7419	24	cut	cut	VBN
12350	7419	25	in	in	IN
12350	7419	26	small	small	JJ
12350	7419	27	thick	thick	JJ
12350	7419	28	pieces	piece	NNS
12350	7419	29	;	;	:
12350	7419	30	add	add	VB
12350	7419	31	one	one	CD
12350	7419	32	-	-	HYPH
12350	7419	33	quarter	quarter	NN
12350	7419	34	pound	pound	NN
12350	7419	35	of	of	IN
12350	7419	36	currants	currant	NNS
12350	7419	37	,	,	,
12350	7419	38	one	one	CD
12350	7419	39	-	-	HYPH
12350	7419	40	quarter	quarter	NN
12350	7419	41	pound	pound	NN
12350	7419	42	of	of	IN
12350	7419	43	raisins	raisin	NNS
12350	7419	44	,	,	,
12350	7419	45	a	a	DT
12350	7419	46	little	little	JJ
12350	7419	47	cinnamon	cinnamon	NN
12350	7419	48	,	,	,
12350	7419	49	some	some	DT
12350	7419	50	rind	rind	NN
12350	7419	51	of	of	IN
12350	7419	52	lemon	lemon	NN
12350	7419	53	cut	cut	VBN
12350	7419	54	thin	thin	RB
12350	7419	55	,	,	,
12350	7419	56	one	one	CD
12350	7419	57	-	-	HYPH
12350	7419	58	quarter	quarter	NN
12350	7419	59	pound	pound	NN
12350	7419	60	of	of	IN
12350	7419	61	brown	brown	JJ
12350	7419	62	sugar	sugar	NN
12350	7419	63	and	and	CC
12350	7419	64	two	two	CD
12350	7419	65	ounces	ounce	NNS
12350	7419	66	of	of	IN
12350	7419	67	melted	melted	JJ
12350	7419	68	fat	fat	JJ
12350	7419	69	;	;	:
12350	7419	70	mix	mix	VB
12350	7419	71	all	all	DT
12350	7419	72	well	well	RB
12350	7419	73	together	together	RB
12350	7419	74	with	with	IN
12350	7419	75	six	six	CD
12350	7419	76	beaten	beat	VBN
12350	7419	77	eggs	egg	NNS
12350	7419	78	;	;	:
12350	7419	79	pour	pour	VB
12350	7419	80	in	in	IN
12350	7419	81	a	a	DT
12350	7419	82	greased	greased	JJ
12350	7419	83	dish	dish	NN
12350	7419	84	and	and	CC
12350	7419	85	bake	bake	NN
12350	7419	86	in	in	RP
12350	7419	87	a	a	DT
12350	7419	88	moderate	moderate	JJ
12350	7419	89	oven	oven	NN
12350	7419	90	.	.	.
12350	7420	1	This	this	DT
12350	7420	2	pudding	pudding	NN
12350	7420	3	can	can	MD
12350	7420	4	be	be	VB
12350	7420	5	boiled	boil	VBN
12350	7420	6	if	if	IN
12350	7420	7	preferred	prefer	VBN
12350	7420	8	.	.	.
12350	7421	1	Serve	serve	VB
12350	7421	2	with	with	IN
12350	7421	3	rum	rum	NN
12350	7421	4	sauce	sauce	NN
12350	7421	5	.	.	.
12350	7422	1	FOAM	FOAM	NNP
12350	7422	2	TORTE	torte	NN
12350	7422	3	Four	four	CD
12350	7422	4	egg	egg	NN
12350	7422	5	;	;	:
12350	7422	6	whites	white	NNS
12350	7422	7	,	,	,
12350	7422	8	well	well	RB
12350	7422	9	beaten	beat	VBN
12350	7422	10	;	;	:
12350	7422	11	add	add	VB
12350	7422	12	one	one	CD
12350	7422	13	tablespoon	tablespoon	NN
12350	7422	14	of	of	IN
12350	7422	15	vinegar	vinegar	NN
12350	7422	16	drop	drop	NN
12350	7422	17	by	by	IN
12350	7422	18	drop	drop	NNP
12350	7422	19	,	,	,
12350	7422	20	one	one	CD
12350	7422	21	cup	cup	NN
12350	7422	22	of	of	IN
12350	7422	23	sugar	sugar	NN
12350	7422	24	,	,	,
12350	7422	25	one	one	CD
12350	7422	26	tablespoon	tablespoon	NN
12350	7422	27	of	of	IN
12350	7422	28	vanilla	vanilla	NN
12350	7422	29	;	;	:
12350	7422	30	beat	beat	VBN
12350	7422	31	for	for	IN
12350	7422	32	twenty	twenty	CD
12350	7422	33	minutes	minute	NNS
12350	7422	34	.	.	.
12350	7423	1	Line	line	NN
12350	7423	2	spring	spring	NN
12350	7423	3	form	form	NN
12350	7423	4	with	with	IN
12350	7423	5	this	this	DT
12350	7423	6	batter	batter	NN
12350	7423	7	on	on	IN
12350	7423	8	all	all	DT
12350	7423	9	sides	side	NNS
12350	7423	10	.	.	.
12350	7424	1	Reserve	reserve	VB
12350	7424	2	a	a	DT
12350	7424	3	little	little	JJ
12350	7424	4	of	of	IN
12350	7424	5	the	the	DT
12350	7424	6	mixture	mixture	NN
12350	7424	7	and	and	CC
12350	7424	8	drop	drop	VB
12350	7424	9	by	by	IN
12350	7424	10	drops	drop	NNS
12350	7424	11	on	on	IN
12350	7424	12	top	top	NN
12350	7424	13	of	of	IN
12350	7424	14	torte	torte	NN
12350	7424	15	.	.	.
12350	7425	1	Let	let	VB
12350	7425	2	bake	bake	VB
12350	7425	3	forty	forty	CD
12350	7425	4	-	-	HYPH
12350	7425	5	five	five	CD
12350	7425	6	minutes	minute	NNS
12350	7425	7	in	in	IN
12350	7425	8	moderate	moderate	JJ
12350	7425	9	oven	oven	NNP
12350	7425	10	;	;	,
12350	7425	11	when	when	WRB
12350	7425	12	baked	bake	VBN
12350	7425	13	remove	remove	VBP
12350	7425	14	.	.	.
12350	7426	1	Serve	serve	VB
12350	7426	2	with	with	IN
12350	7426	3	sliced	sliced	JJ
12350	7426	4	bananas	banana	NNS
12350	7426	5	,	,	,
12350	7426	6	peaches	peach	NNS
12350	7426	7	and	and	CC
12350	7426	8	cream	cream	NN
12350	7426	9	or	or	CC
12350	7426	10	strawberries	strawberry	NNS
12350	7426	11	.	.	.
12350	7427	1	SPONGE	SPONGE	VBZ
12350	7427	2	CAKE	CAKE	NNS
12350	7427	3	,	,	,
12350	7427	4	No	no	UH
12350	7427	5	.	.	.
12350	7428	1	1	1	LS
12350	7428	2	Take	take	VB
12350	7428	3	eight	eight	CD
12350	7428	4	eggs	egg	NNS
12350	7428	5	,	,	,
12350	7428	6	one	one	CD
12350	7428	7	pound	pound	NN
12350	7428	8	of	of	IN
12350	7428	9	granulated	granulate	VBN
12350	7428	10	sugar	sugar	NN
12350	7428	11	,	,	,
12350	7428	12	grated	grate	VBN
12350	7428	13	rind	rind	NN
12350	7428	14	of	of	IN
12350	7428	15	a	a	DT
12350	7428	16	lemon	lemon	NN
12350	7428	17	,	,	,
12350	7428	18	and	and	CC
12350	7428	19	six	six	CD
12350	7428	20	ounces	ounce	NNS
12350	7428	21	of	of	IN
12350	7428	22	fine	fine	JJ
12350	7428	23	matzoth	matzoth	JJ
12350	7428	24	-	-	HYPH
12350	7428	25	meal	meal	NN
12350	7428	26	.	.	.
12350	7429	1	Beat	beat	VB
12350	7429	2	the	the	DT
12350	7429	3	eggs	egg	NNS
12350	7429	4	,	,	,
12350	7429	5	sugar	sugar	NN
12350	7429	6	and	and	CC
12350	7429	7	lemon	lemon	NN
12350	7429	8	rind	rind	NN
12350	7429	9	together	together	RB
12350	7429	10	until	until	IN
12350	7429	11	very	very	RB
12350	7429	12	light	light	JJ
12350	7429	13	,	,	,
12350	7429	14	to	to	IN
12350	7429	15	about	about	IN
12350	7429	16	the	the	DT
12350	7429	17	thickness	thickness	NN
12350	7429	18	of	of	IN
12350	7429	19	a	a	DT
12350	7429	20	custard	custard	NN
12350	7429	21	,	,	,
12350	7429	22	then	then	RB
12350	7429	23	add	add	VB
12350	7429	24	the	the	DT
12350	7429	25	meal	meal	NN
12350	7429	26	,	,	,
12350	7429	27	stirring	stir	VBG
12350	7429	28	it	-PRON-	PRP
12350	7429	29	in	in	RB
12350	7429	30	without	without	IN
12350	7429	31	much	much	JJ
12350	7429	32	beating	beating	NN
12350	7429	33	.	.	.
12350	7430	1	Bake	bake	VB
12350	7430	2	in	in	RP
12350	7430	3	a	a	DT
12350	7430	4	moderately	moderately	RB
12350	7430	5	quick	quick	JJ
12350	7430	6	oven	oven	JJ
12350	7430	7	one	one	CD
12350	7430	8	-	-	HYPH
12350	7430	9	half	half	NN
12350	7430	10	hour	hour	NN
12350	7430	11	.	.	.
12350	7431	1	SPONGE	SPONGE	VBZ
12350	7431	2	CAKE	CAKE	NNS
12350	7431	3	,	,	,
12350	7431	4	No	no	UH
12350	7431	5	.	.	.
12350	7432	1	2	2	LS
12350	7432	2	Take	take	VB
12350	7432	3	eight	eight	CD
12350	7432	4	eggs	egg	NNS
12350	7432	5	,	,	,
12350	7432	6	one	one	CD
12350	7432	7	and	and	CC
12350	7432	8	one	one	CD
12350	7432	9	-	-	HYPH
12350	7432	10	half	half	NN
12350	7432	11	cups	cup	NNS
12350	7432	12	of	of	IN
12350	7432	13	granulated	granulate	VBN
12350	7432	14	sugar	sugar	NN
12350	7432	15	,	,	,
12350	7432	16	one	one	CD
12350	7432	17	cup	cup	NN
12350	7432	18	of	of	IN
12350	7432	19	mixed	mixed	JJ
12350	7432	20	matzoth	matzoth	JJ
12350	7432	21	-	-	HYPH
12350	7432	22	meal	meal	NN
12350	7432	23	and	and	CC
12350	7432	24	potato	potato	NN
12350	7432	25	flour	flour	NN
12350	7432	26	and	and	CC
12350	7432	27	flavoring	flavor	VBG
12350	7432	28	to	to	IN
12350	7432	29	taste	taste	NN
12350	7432	30	.	.	.
12350	7433	1	Beat	beat	VB
12350	7433	2	the	the	DT
12350	7433	3	yolks	yolk	NNS
12350	7433	4	of	of	IN
12350	7433	5	the	the	DT
12350	7433	6	eggs	egg	NNS
12350	7433	7	and	and	CC
12350	7433	8	the	the	DT
12350	7433	9	sugar	sugar	NN
12350	7433	10	together	together	RB
12350	7433	11	until	until	IN
12350	7433	12	very	very	RB
12350	7433	13	light	light	NN
12350	7433	14	.	.	.
12350	7434	1	Then	then	RB
12350	7434	2	add	add	VB
12350	7434	3	the	the	DT
12350	7434	4	flavoring	flavoring	NN
12350	7434	5	,	,	,
12350	7434	6	matzoth	matzoth	JJ
12350	7434	7	-	-	HYPH
12350	7434	8	meal	meal	NN
12350	7434	9	and	and	CC
12350	7434	10	potato	potato	NN
12350	7434	11	flour	flour	NN
12350	7434	12	and	and	CC
12350	7434	13	last	last	JJ
12350	7434	14	of	of	IN
12350	7434	15	all	all	PDT
12350	7434	16	the	the	DT
12350	7434	17	whites	white	NNS
12350	7434	18	of	of	IN
12350	7434	19	the	the	DT
12350	7434	20	eggs	egg	NNS
12350	7434	21	beaten	beat	VBN
12350	7434	22	to	to	IN
12350	7434	23	a	a	DT
12350	7434	24	stiff	stiff	JJ
12350	7434	25	froth	froth	NN
12350	7434	26	.	.	.
12350	7435	1	Stir	stir	VB
12350	7435	2	lightly	lightly	RB
12350	7435	3	and	and	CC
12350	7435	4	bake	bake	VB
12350	7435	5	in	in	RP
12350	7435	6	a	a	DT
12350	7435	7	moderately	moderately	RB
12350	7435	8	quick	quick	JJ
12350	7435	9	oven	oven	NN
12350	7435	10	.	.	.
12350	7436	1	POTATO	POTATO	NNP
12350	7436	2	FLOUR	flour	NN
12350	7436	3	SPONGE	SPONGE	VBZ
12350	7436	4	CAKE	CAKE	NNS
12350	7436	5	Separate	separate	VBP
12350	7436	6	the	the	DT
12350	7436	7	whites	white	NNS
12350	7436	8	and	and	CC
12350	7436	9	yolks	yolk	NNS
12350	7436	10	of	of	IN
12350	7436	11	nine	nine	CD
12350	7436	12	eggs	egg	NNS
12350	7436	13	.	.	.
12350	7437	1	Beat	beat	VB
12350	7437	2	the	the	DT
12350	7437	3	whites	white	NNS
12350	7437	4	of	of	IN
12350	7437	5	seven	seven	CD
12350	7437	6	eggs	egg	NNS
12350	7437	7	very	very	RB
12350	7437	8	stiff	stiff	JJ
12350	7437	9	.	.	.
12350	7438	1	To	to	IN
12350	7438	2	the	the	DT
12350	7438	3	well	well	RB
12350	7438	4	-	-	HYPH
12350	7438	5	beaten	beat	VBN
12350	7438	6	yolks	yolk	NNS
12350	7438	7	of	of	IN
12350	7438	8	nine	nine	CD
12350	7438	9	eggs	egg	NNS
12350	7438	10	and	and	CC
12350	7438	11	the	the	DT
12350	7438	12	whites	white	NNS
12350	7438	13	of	of	IN
12350	7438	14	two	two	CD
12350	7438	15	,	,	,
12350	7438	16	add	add	VB
12350	7438	17	one	one	CD
12350	7438	18	and	and	CC
12350	7438	19	three	three	CD
12350	7438	20	-	-	HYPH
12350	7438	21	quarter	quarter	NN
12350	7438	22	cups	cup	NNS
12350	7438	23	of	of	IN
12350	7438	24	sugar	sugar	NN
12350	7438	25	and	and	CC
12350	7438	26	juice	juice	NN
12350	7438	27	and	and	CC
12350	7438	28	rind	rind	NN
12350	7438	29	of	of	IN
12350	7438	30	one	one	CD
12350	7438	31	lemon	lemon	NN
12350	7438	32	.	.	.
12350	7439	1	Beat	beat	VB
12350	7439	2	thoroughly	thoroughly	RB
12350	7439	3	,	,	,
12350	7439	4	add	add	VB
12350	7439	5	one	one	CD
12350	7439	6	scant	scant	JJ
12350	7439	7	cup	cup	NN
12350	7439	8	of	of	IN
12350	7439	9	potato	potato	NN
12350	7439	10	flour	flour	NN
12350	7439	11	,	,	,
12350	7439	12	and	and	CC
12350	7439	13	beat	beat	VBD
12350	7439	14	again	again	RB
12350	7439	15	.	.	.
12350	7440	1	Now	now	RB
12350	7440	2	fold	fold	VB
12350	7440	3	in	in	IN
12350	7440	4	the	the	DT
12350	7440	5	beaten	beaten	JJ
12350	7440	6	whites	white	NNS
12350	7440	7	very	very	RB
12350	7440	8	carefully	carefully	RB
12350	7440	9	,	,	,
12350	7440	10	and	and	CC
12350	7440	11	bake	bake	VB
12350	7440	12	slowly	slowly	RB
12350	7440	13	in	in	IN
12350	7440	14	a	a	DT
12350	7440	15	moderate	moderate	JJ
12350	7440	16	oven	oven	NN
12350	7440	17	.	.	.
12350	7441	1	Bake	bake	VB
12350	7441	2	forty	forty	CD
12350	7441	3	to	to	IN
12350	7441	4	fifty	fifty	CD
12350	7441	5	minutes	minute	NNS
12350	7441	6	.	.	.
12350	7442	1	Nice	nice	JJ
12350	7442	2	for	for	IN
12350	7442	3	invalids	invalid	NNS
12350	7442	4	.	.	.
12350	7443	1	STRAWBERRY	strawberry	JJ
12350	7443	2	SHORTCAKE	SHORTCAKE	NNP
12350	7443	3	WITH	with	IN
12350	7443	4	MATZOTH	MATZOTH	NNP
12350	7443	5	-	-	:
12350	7443	6	MEAL	MEAL	NNP
12350	7443	7	Beat	beat	VB
12350	7443	8	until	until	IN
12350	7443	9	very	very	RB
12350	7443	10	light	light	NN
12350	7443	11	the	the	DT
12350	7443	12	yolks	yolk	NNS
12350	7443	13	of	of	IN
12350	7443	14	four	four	CD
12350	7443	15	eggs	egg	NNS
12350	7443	16	and	and	CC
12350	7443	17	three	three	CD
12350	7443	18	-	-	HYPH
12350	7443	19	quarters	quarter	NNS
12350	7443	20	of	of	IN
12350	7443	21	a	a	DT
12350	7443	22	cup	cup	NN
12350	7443	23	sugar	sugar	NN
12350	7443	24	;	;	:
12350	7443	25	add	add	VB
12350	7443	26	rind	rind	NN
12350	7443	27	of	of	IN
12350	7443	28	one	one	CD
12350	7443	29	-	-	HYPH
12350	7443	30	half	half	NN
12350	7443	31	lemon	lemon	NN
12350	7443	32	,	,	,
12350	7443	33	a	a	DT
12350	7443	34	pinch	pinch	NN
12350	7443	35	of	of	IN
12350	7443	36	salt	salt	NN
12350	7443	37	,	,	,
12350	7443	38	one	one	CD
12350	7443	39	-	-	HYPH
12350	7443	40	half	half	NN
12350	7443	41	cup	cup	NN
12350	7443	42	of	of	IN
12350	7443	43	sifted	sift	VBN
12350	7443	44	matzoth	matzoth	JJ
12350	7443	45	meal	meal	NN
12350	7443	46	,	,	,
12350	7443	47	and	and	CC
12350	7443	48	last	last	VB
12350	7443	49	the	the	DT
12350	7443	50	stiffly	stiffly	RB
12350	7443	51	-	-	HYPH
12350	7443	52	beaten	beat	VBN
12350	7443	53	whites	white	NNS
12350	7443	54	of	of	IN
12350	7443	55	the	the	DT
12350	7443	56	eggs	egg	NNS
12350	7443	57	.	.	.
12350	7444	1	Bake	bake	VB
12350	7444	2	in	in	IN
12350	7444	3	two	two	CD
12350	7444	4	shallow	shallow	JJ
12350	7444	5	square	square	JJ
12350	7444	6	pans	pan	NNS
12350	7444	7	in	in	IN
12350	7444	8	a	a	DT
12350	7444	9	moderate	moderate	JJ
12350	7444	10	oven	oven	NN
12350	7444	11	.	.	.
12350	7445	1	When	when	WRB
12350	7445	2	cold	cold	JJ
12350	7445	3	lay	lie	VBD
12350	7445	4	a	a	DT
12350	7445	5	cake	cake	NN
12350	7445	6	on	on	IN
12350	7445	7	a	a	DT
12350	7445	8	platter	platter	NN
12350	7445	9	,	,	,
12350	7445	10	spread	spread	VBN
12350	7445	11	thickly	thickly	RB
12350	7445	12	with	with	IN
12350	7445	13	strawberries	strawberry	NNS
12350	7445	14	that	that	WDT
12350	7445	15	have	have	VBP
12350	7445	16	been	be	VBN
12350	7445	17	well	well	RB
12350	7445	18	sugared	sugar	VBN
12350	7445	19	.	.	.
12350	7446	1	Put	put	VB
12350	7446	2	the	the	DT
12350	7446	3	other	other	JJ
12350	7446	4	cake	cake	NN
12350	7446	5	on	on	IN
12350	7446	6	top	top	NN
12350	7446	7	.	.	.
12350	7447	1	Spread	Spread	VBN
12350	7447	2	over	over	IN
12350	7447	3	the	the	DT
12350	7447	4	top	top	NN
12350	7447	5	and	and	CC
12350	7447	6	sides	side	NNS
12350	7447	7	with	with	IN
12350	7447	8	cream	cream	NN
12350	7447	9	that	that	WDT
12350	7447	10	has	have	VBZ
12350	7447	11	been	be	VBN
12350	7447	12	sweetened	sweeten	VBN
12350	7447	13	,	,	,
12350	7447	14	flavored	flavor	VBN
12350	7447	15	and	and	CC
12350	7447	16	whipped	whip	VBD
12350	7447	17	very	very	RB
12350	7447	18	stiff	stiff	JJ
12350	7447	19	.	.	.
12350	7448	1	HASTY	HASTY	NNP
12350	7448	2	PUDDING	pudding	NN
12350	7448	3	Take	take	VBP
12350	7448	4	any	any	DT
12350	7448	5	kind	kind	NN
12350	7448	6	of	of	IN
12350	7448	7	old	old	JJ
12350	7448	8	cake	cake	NN
12350	7448	9	,	,	,
12350	7448	10	cut	cut	VBN
12350	7448	11	up	up	RP
12350	7448	12	in	in	IN
12350	7448	13	slices	slice	NNS
12350	7448	14	,	,	,
12350	7448	15	dip	dip	NN
12350	7448	16	in	in	IN
12350	7448	17	wine	wine	NN
12350	7448	18	or	or	CC
12350	7448	19	sprinkle	sprinkle	VB
12350	7448	20	some	some	DT
12350	7448	21	wine	wine	NN
12350	7448	22	over	over	IN
12350	7448	23	all	all	DT
12350	7448	24	.	.	.
12350	7449	1	Make	make	VB
12350	7449	2	a	a	DT
12350	7449	3	custard	custard	NN
12350	7449	4	with	with	IN
12350	7449	5	one	one	CD
12350	7449	6	pint	pint	NN
12350	7449	7	of	of	IN
12350	7449	8	milk	milk	NN
12350	7449	9	and	and	CC
12350	7449	10	four	four	CD
12350	7449	11	eggs	egg	NNS
12350	7449	12	.	.	.
12350	7450	1	Put	put	VB
12350	7450	2	one	one	CD
12350	7450	3	tablespoon	tablespoon	NN
12350	7450	4	of	of	IN
12350	7450	5	potato	potato	NN
12350	7450	6	flour	flour	NN
12350	7450	7	with	with	IN
12350	7450	8	the	the	DT
12350	7450	9	yolks	yolk	NNS
12350	7450	10	,	,	,
12350	7450	11	sweeten	sweeten	VB
12350	7450	12	to	to	TO
12350	7450	13	taste	taste	NN
12350	7450	14	,	,	,
12350	7450	15	boil	boil	VB
12350	7450	16	the	the	DT
12350	7450	17	custard	custard	NN
12350	7450	18	,	,	,
12350	7450	19	flavor	flavor	NN
12350	7450	20	and	and	CC
12350	7450	21	pour	pour	VB
12350	7450	22	over	over	IN
12350	7450	23	cake	cake	NN
12350	7450	24	in	in	IN
12350	7450	25	pudding	pudding	JJ
12350	7450	26	dish	dish	NN
12350	7450	27	.	.	.
12350	7451	1	Beat	beat	VB
12350	7451	2	whites	white	NNS
12350	7451	3	to	to	IN
12350	7451	4	a	a	DT
12350	7451	5	stiff	stiff	JJ
12350	7451	6	froth	froth	NN
12350	7451	7	,	,	,
12350	7451	8	add	add	VB
12350	7451	9	sugar	sugar	NN
12350	7451	10	and	and	CC
12350	7451	11	spread	spread	VBD
12350	7451	12	over	over	RB
12350	7451	13	all	all	DT
12350	7451	14	.	.	.
12350	7452	1	Put	put	VB
12350	7452	2	in	in	RP
12350	7452	3	oven	oven	NN
12350	7452	4	to	to	TO
12350	7452	5	brown	brown	VB
12350	7452	6	slightly	slightly	RB
12350	7452	7	.	.	.
12350	7453	1	Eat	eat	VB
12350	7453	2	cold	cold	NN
12350	7453	3	.	.	.
12350	7454	1	POTATO	POTATO	NNP
12350	7454	2	FLOUR	flour	NN
12350	7454	3	PUDDING	pudding	NN
12350	7454	4	Take	take	VB
12350	7454	5	one	one	CD
12350	7454	6	-	-	HYPH
12350	7454	7	quarter	quarter	NN
12350	7454	8	pound	pound	NN
12350	7454	9	of	of	IN
12350	7454	10	goose	goose	NN
12350	7454	11	-	-	HYPH
12350	7454	12	oil	oil	NN
12350	7454	13	,	,	,
12350	7454	14	stir	stir	VB
12350	7454	15	it	-PRON-	PRP
12350	7454	16	to	to	IN
12350	7454	17	a	a	DT
12350	7454	18	cream	cream	NN
12350	7454	19	,	,	,
12350	7454	20	and	and	CC
12350	7454	21	stir	stir	VB
12350	7454	22	in	in	RP
12350	7454	23	gradually	gradually	RB
12350	7454	24	the	the	DT
12350	7454	25	yolks	yolk	NNS
12350	7454	26	of	of	IN
12350	7454	27	ten	ten	CD
12350	7454	28	eggs	egg	NNS
12350	7454	29	and	and	CC
12350	7454	30	three	three	CD
12350	7454	31	-	-	HYPH
12350	7454	32	quarters	quarter	NNS
12350	7454	33	of	of	IN
12350	7454	34	a	a	DT
12350	7454	35	pound	pound	NN
12350	7454	36	of	of	IN
12350	7454	37	sifted	sift	VBN
12350	7454	38	sugar	sugar	NN
12350	7454	39	,	,	,
12350	7454	40	the	the	DT
12350	7454	41	grated	grate	VBN
12350	7454	42	peel	peel	NN
12350	7454	43	of	of	IN
12350	7454	44	a	a	DT
12350	7454	45	lemon	lemon	NN
12350	7454	46	,	,	,
12350	7454	47	also	also	RB
12350	7454	48	its	-PRON-	PRP$
12350	7454	49	juice	juice	NN
12350	7454	50	and	and	CC
12350	7454	51	one	one	CD
12350	7454	52	-	-	HYPH
12350	7454	53	half	half	NN
12350	7454	54	teaspoon	teaspoon	NN
12350	7454	55	of	of	IN
12350	7454	56	salt	salt	NN
12350	7454	57	.	.	.
12350	7455	1	Add	add	VB
12350	7455	2	last	last	JJ
12350	7455	3	one	one	CD
12350	7455	4	-	-	HYPH
12350	7455	5	half	half	NN
12350	7455	6	pound	pound	NN
12350	7455	7	of	of	IN
12350	7455	8	potato	potato	NN
12350	7455	9	flour	flour	NN
12350	7455	10	and	and	CC
12350	7455	11	the	the	DT
12350	7455	12	stiffly	stiffly	RB
12350	7455	13	-	-	HYPH
12350	7455	14	beaten	beat	VBN
12350	7455	15	whites	white	NNS
12350	7455	16	of	of	IN
12350	7455	17	the	the	DT
12350	7455	18	eggs	egg	NNS
12350	7455	19	.	.	.
12350	7456	1	Have	have	VBP
12350	7456	2	the	the	DT
12350	7456	3	pudding	pudding	JJ
12350	7456	4	form	form	NN
12350	7456	5	well	well	RB
12350	7456	6	greased	grease	VBN
12350	7456	7	before	before	IN
12350	7456	8	putting	put	VBG
12350	7456	9	in	in	RP
12350	7456	10	the	the	DT
12350	7456	11	mixture	mixture	NN
12350	7456	12	.	.	.
12350	7457	1	Bake	bake	VB
12350	7457	2	in	in	IN
12350	7457	3	a	a	DT
12350	7457	4	moderate	moderate	JJ
12350	7457	5	oven	oven	NN
12350	7457	6	.	.	.
12350	7458	1	Serve	serve	VB
12350	7458	2	with	with	IN
12350	7458	3	raspberry	raspberry	NN
12350	7458	4	sauce	sauce	NN
12350	7458	5	,	,	,
12350	7458	6	made	make	VBN
12350	7458	7	of	of	IN
12350	7458	8	jelly	jelly	NNP
12350	7458	9	.	.	.
12350	7459	1	Take	take	VB
12350	7459	2	a	a	DT
12350	7459	3	glass	glass	NN
12350	7459	4	of	of	IN
12350	7459	5	red	red	JJ
12350	7459	6	raspberries	raspberry	NNS
12350	7459	7	,	,	,
12350	7459	8	press	press	VB
12350	7459	9	them	-PRON-	PRP
12350	7459	10	through	through	IN
12350	7459	11	a	a	DT
12350	7459	12	hair	hair	NN
12350	7459	13	sieve	sieve	NN
12350	7459	14	,	,	,
12350	7459	15	add	add	VB
12350	7459	16	a	a	DT
12350	7459	17	wineglass	wineglass	NN
12350	7459	18	of	of	IN
12350	7459	19	red	red	JJ
12350	7459	20	wine	wine	NN
12350	7459	21	,	,	,
12350	7459	22	add	add	VB
12350	7459	23	sugar	sugar	NN
12350	7459	24	to	to	TO
12350	7459	25	taste	taste	VB
12350	7459	26	,	,	,
12350	7459	27	and	and	CC
12350	7459	28	let	let	VB
12350	7459	29	it	-PRON-	PRP
12350	7459	30	boil	boil	VB
12350	7459	31	hard	hard	JJ
12350	7459	32	for	for	IN
12350	7459	33	about	about	RB
12350	7459	34	five	five	CD
12350	7459	35	minutes	minute	NNS
12350	7459	36	.	.	.
12350	7460	1	PESACH	PESACH	NNP
12350	7460	2	CAKE	CAKE	NNS
12350	7460	3	WITH	with	IN
12350	7460	4	WALNUTS	WALNUTS	NNP
12350	7460	5	Cream	Cream	NNP
12350	7460	6	together	together	RB
12350	7460	7	the	the	DT
12350	7460	8	yolks	yolk	NNS
12350	7460	9	of	of	IN
12350	7460	10	nine	nine	CD
12350	7460	11	eggs	egg	NNS
12350	7460	12	,	,	,
12350	7460	13	and	and	CC
12350	7460	14	one	one	CD
12350	7460	15	-	-	HYPH
12350	7460	16	half	half	NN
12350	7460	17	pound	pound	NN
12350	7460	18	of	of	IN
12350	7460	19	powdered	powdered	JJ
12350	7460	20	sugar	sugar	NN
12350	7460	21	,	,	,
12350	7460	22	weigh	weigh	VB
12350	7460	23	one	one	CD
12350	7460	24	pound	pound	NN
12350	7460	25	of	of	IN
12350	7460	26	walnuts	walnut	NNS
12350	7460	27	before	before	IN
12350	7460	28	shelling	shell	VBG
12350	7460	29	;	;	:
12350	7460	30	when	when	WRB
12350	7460	31	shelled	shell	VBN
12350	7460	32	,	,	,
12350	7460	33	grind	grind	NN
12350	7460	34	;	;	:
12350	7460	35	to	to	IN
12350	7460	36	the	the	DT
12350	7460	37	creamed	creamed	JJ
12350	7460	38	yolks	yolk	NNS
12350	7460	39	and	and	CC
12350	7460	40	sugar	sugar	NNP
12350	7460	41	add	add	VB
12350	7460	42	two	two	CD
12350	7460	43	tablespoons	tablespoon	NNS
12350	7460	44	of	of	IN
12350	7460	45	well	well	RB
12350	7460	46	sifted	sift	VBN
12350	7460	47	matzoth	matzoth	JJ
12350	7460	48	flour	flour	NN
12350	7460	49	,	,	,
12350	7460	50	a	a	DT
12350	7460	51	pinch	pinch	NN
12350	7460	52	of	of	IN
12350	7460	53	salt	salt	NN
12350	7460	54	,	,	,
12350	7460	55	and	and	CC
12350	7460	56	one	one	CD
12350	7460	57	teaspoon	teaspoon	NN
12350	7460	58	of	of	IN
12350	7460	59	vanilla	vanilla	NN
12350	7460	60	,	,	,
12350	7460	61	then	then	RB
12350	7460	62	mix	mix	VB
12350	7460	63	in	in	IN
12350	7460	64	the	the	DT
12350	7460	65	ground	ground	NN
12350	7460	66	walnuts	walnut	NNS
12350	7460	67	.	.	.
12350	7461	1	Fold	fold	VB
12350	7461	2	in	in	RP
12350	7461	3	gently	gently	RB
12350	7461	4	the	the	DT
12350	7461	5	nine	nine	CD
12350	7461	6	beaten	beat	VBN
12350	7461	7	whites	white	NNS
12350	7461	8	.	.	.
12350	7462	1	Bake	bake	VB
12350	7462	2	three	three	CD
12350	7462	3	-	-	HYPH
12350	7462	4	quarters	quarter	NNS
12350	7462	5	of	of	IN
12350	7462	6	an	an	DT
12350	7462	7	hour	hour	NN
12350	7462	8	.	.	.
12350	7463	1	DATE	DATE	NNP
12350	7463	2	CAKE	CAKE	NNP
12350	7463	3	Eight	eight	CD
12350	7463	4	eggs	egg	NNS
12350	7463	5	,	,	,
12350	7463	6	one	one	CD
12350	7463	7	and	and	CC
12350	7463	8	one	one	CD
12350	7463	9	-	-	HYPH
12350	7463	10	quarter	quarter	NN
12350	7463	11	cups	cup	NNS
12350	7463	12	of	of	IN
12350	7463	13	pulverized	pulverize	VBN
12350	7463	14	sugar	sugar	NN
12350	7463	15	,	,	,
12350	7463	16	two	two	CD
12350	7463	17	tablespoons	tablespoon	NNS
12350	7463	18	of	of	IN
12350	7463	19	ground	ground	NN
12350	7463	20	cinnamon	cinnamon	NN
12350	7463	21	and	and	CC
12350	7463	22	cloves	clove	NNS
12350	7463	23	mixed	mixed	JJ
12350	7463	24	,	,	,
12350	7463	25	one	one	CD
12350	7463	26	cup	cup	NN
12350	7463	27	of	of	IN
12350	7463	28	matzoth	matzoth	JJ
12350	7463	29	-	-	HYPH
12350	7463	30	meal	meal	NN
12350	7463	31	;	;	:
12350	7463	32	one	one	CD
12350	7463	33	-	-	HYPH
12350	7463	34	half	half	NN
12350	7463	35	pound	pound	NN
12350	7463	36	seeded	seed	VBN
12350	7463	37	dates	date	NNS
12350	7463	38	,	,	,
12350	7463	39	cut	cut	VBD
12350	7463	40	fine	fine	JJ
12350	7463	41	,	,	,
12350	7463	42	and	and	CC
12350	7463	43	the	the	DT
12350	7463	44	juice	juice	NN
12350	7463	45	of	of	IN
12350	7463	46	half	half	PDT
12350	7463	47	a	a	DT
12350	7463	48	lemon	lemon	NN
12350	7463	49	.	.	.
12350	7464	1	Beat	beat	VB
12350	7464	2	the	the	DT
12350	7464	3	yolks	yolk	NNS
12350	7464	4	of	of	IN
12350	7464	5	the	the	DT
12350	7464	6	eggs	egg	NNS
12350	7464	7	and	and	CC
12350	7464	8	sugar	sugar	NN
12350	7464	9	together	together	RB
12350	7464	10	until	until	IN
12350	7464	11	very	very	RB
12350	7464	12	light	light	NN
12350	7464	13	,	,	,
12350	7464	14	add	add	VB
12350	7464	15	the	the	DT
12350	7464	16	matzoth	matzoth	JJ
12350	7464	17	meal	meal	NN
12350	7464	18	,	,	,
12350	7464	19	spices	spice	NNS
12350	7464	20	,	,	,
12350	7464	21	dates	date	NNS
12350	7464	22	and	and	CC
12350	7464	23	lemon	lemon	NN
12350	7464	24	,	,	,
12350	7464	25	and	and	CC
12350	7464	26	finally	finally	RB
12350	7464	27	put	put	VBP
12350	7464	28	in	in	RP
12350	7464	29	the	the	DT
12350	7464	30	whites	white	NNS
12350	7464	31	of	of	IN
12350	7464	32	the	the	DT
12350	7464	33	eggs	egg	NNS
12350	7464	34	,	,	,
12350	7464	35	beaten	beat	VBN
12350	7464	36	to	to	IN
12350	7464	37	a	a	DT
12350	7464	38	stiff	stiff	JJ
12350	7464	39	froth	froth	NN
12350	7464	40	.	.	.
12350	7465	1	Bake	bake	VB
12350	7465	2	in	in	IN
12350	7465	3	a	a	DT
12350	7465	4	moderate	moderate	JJ
12350	7465	5	oven	oven	JJ
12350	7465	6	three	three	CD
12350	7465	7	-	-	HYPH
12350	7465	8	quarters	quarter	NNS
12350	7465	9	of	of	IN
12350	7465	10	an	an	DT
12350	7465	11	hour	hour	NN
12350	7465	12	.	.	.
12350	7466	1	CHOCOLATE	CHOCOLATE	NNP
12350	7466	2	CAKE	CAKE	NNS
12350	7466	3	Beat	beat	VBP
12350	7466	4	the	the	DT
12350	7466	5	yolks	yolk	NNS
12350	7466	6	of	of	IN
12350	7466	7	four	four	CD
12350	7466	8	eggs	egg	NNS
12350	7466	9	with	with	IN
12350	7466	10	one	one	CD
12350	7466	11	-	-	HYPH
12350	7466	12	half	half	NN
12350	7466	13	cup	cup	NN
12350	7466	14	of	of	IN
12350	7466	15	sifted	sift	VBN
12350	7466	16	sugar	sugar	NN
12350	7466	17	,	,	,
12350	7466	18	add	add	VB
12350	7466	19	one	one	CD
12350	7466	20	-	-	HYPH
12350	7466	21	quarter	quarter	NN
12350	7466	22	pound	pound	NN
12350	7466	23	of	of	IN
12350	7466	24	grated	grate	VBN
12350	7466	25	sweet	sweet	JJ
12350	7466	26	almonds	almond	NNS
12350	7466	27	,	,	,
12350	7466	28	one	one	CD
12350	7466	29	-	-	HYPH
12350	7466	30	quarter	quarter	NN
12350	7466	31	pound	pound	NN
12350	7466	32	of	of	IN
12350	7466	33	finely	finely	RB
12350	7466	34	-	-	HYPH
12350	7466	35	grated	grate	VBN
12350	7466	36	vanilla	vanilla	NN
12350	7466	37	chocolate	chocolate	NN
12350	7466	38	,	,	,
12350	7466	39	and	and	CC
12350	7466	40	one	one	CD
12350	7466	41	-	-	HYPH
12350	7466	42	quarter	quarter	NN
12350	7466	43	pound	pound	NN
12350	7466	44	of	of	IN
12350	7466	45	raisins	raisin	NNS
12350	7466	46	,	,	,
12350	7466	47	one	one	CD
12350	7466	48	-	-	HYPH
12350	7466	49	half	half	NN
12350	7466	50	cup	cup	NN
12350	7466	51	of	of	IN
12350	7466	52	matzoth	matzoth	NNP
12350	7466	53	meal	meal	NNP
12350	7466	54	sifted	sift	VBD
12350	7466	55	fine	fine	JJ
12350	7466	56	,	,	,
12350	7466	57	juice	juice	NN
12350	7466	58	of	of	IN
12350	7466	59	an	an	DT
12350	7466	60	orange	orange	JJ
12350	7466	61	,	,	,
12350	7466	62	one	one	CD
12350	7466	63	-	-	HYPH
12350	7466	64	quarter	quarter	NN
12350	7466	65	cup	cup	NN
12350	7466	66	of	of	IN
12350	7466	67	wine	wine	NN
12350	7466	68	,	,	,
12350	7466	69	and	and	CC
12350	7466	70	lastly	lastly	RB
12350	7466	71	the	the	DT
12350	7466	72	stiffly	stiffly	RB
12350	7466	73	-	-	HYPH
12350	7466	74	beaten	beat	VBN
12350	7466	75	whites	white	NNS
12350	7466	76	.	.	.
12350	7467	1	Bake	bake	VB
12350	7467	2	one	one	CD
12350	7467	3	hour	hour	NN
12350	7467	4	in	in	IN
12350	7467	5	a	a	DT
12350	7467	6	slow	slow	JJ
12350	7467	7	oven	oven	NN
12350	7467	8	,	,	,
12350	7467	9	in	in	IN
12350	7467	10	a	a	DT
12350	7467	11	form	form	NN
12350	7467	12	lined	line	VBN
12350	7467	13	with	with	IN
12350	7467	14	greased	greased	JJ
12350	7467	15	paper	paper	NN
12350	7467	16	.	.	.
12350	7468	1	COOKIES	COOKIES	NNPS
12350	7468	2	Sift	sift	VB
12350	7468	3	together	together	RB
12350	7468	4	one	one	CD
12350	7468	5	-	-	HYPH
12350	7468	6	half	half	NN
12350	7468	7	cup	cup	NN
12350	7468	8	of	of	IN
12350	7468	9	matzoth	matzoth	JJ
12350	7468	10	meal	meal	NNP
12350	7468	11	and	and	CC
12350	7468	12	one	one	CD
12350	7468	13	-	-	HYPH
12350	7468	14	fourth	fourth	NN
12350	7468	15	cup	cup	NN
12350	7468	16	of	of	IN
12350	7468	17	potato	potato	NN
12350	7468	18	flour	flour	NN
12350	7468	19	.	.	.
12350	7469	1	Add	add	VB
12350	7469	2	one	one	CD
12350	7469	3	-	-	HYPH
12350	7469	4	half	half	NN
12350	7469	5	cup	cup	NN
12350	7469	6	of	of	IN
12350	7469	7	sugar	sugar	NN
12350	7469	8	,	,	,
12350	7469	9	one	one	CD
12350	7469	10	-	-	HYPH
12350	7469	11	fourth	fourth	NN
12350	7469	12	cup	cup	NN
12350	7469	13	of	of	IN
12350	7469	14	chopped	chopped	JJ
12350	7469	15	almonds	almond	NNS
12350	7469	16	and	and	CC
12350	7469	17	two	two	CD
12350	7469	18	eggs	egg	NNS
12350	7469	19	.	.	.
12350	7470	1	Rollout	rollout	NN
12350	7470	2	in	in	IN
12350	7470	3	potato	potato	NN
12350	7470	4	flour	flour	NN
12350	7470	5	mixed	mix	VBN
12350	7470	6	with	with	IN
12350	7470	7	sugar	sugar	NN
12350	7470	8	.	.	.
12350	7471	1	Cut	cut	VB
12350	7471	2	and	and	CC
12350	7471	3	bake	bake	VB
12350	7471	4	on	on	RP
12350	7471	5	greased	greased	JJ
12350	7471	6	tins	tin	NNS
12350	7471	7	in	in	IN
12350	7471	8	a	a	DT
12350	7471	9	hot	hot	JJ
12350	7471	10	oven	oven	NN
12350	7471	11	.	.	.
12350	7472	1	ALMOND	ALMOND	NNP
12350	7472	2	CAKE	CAKE	NNS
12350	7472	3	One	one	CD
12350	7472	4	pound	pound	NN
12350	7472	5	of	of	IN
12350	7472	6	almonds	almond	NNS
12350	7472	7	,	,	,
12350	7472	8	pounded	pound	VBD
12350	7472	9	;	;	:
12350	7472	10	one	one	CD
12350	7472	11	pound	pound	NN
12350	7472	12	of	of	IN
12350	7472	13	sugar	sugar	NN
12350	7472	14	,	,	,
12350	7472	15	one	one	CD
12350	7472	16	or	or	CC
12350	7472	17	two	two	CD
12350	7472	18	eggs	egg	NNS
12350	7472	19	and	and	CC
12350	7472	20	enough	enough	JJ
12350	7472	21	cinnamon	cinnamon	NN
12350	7472	22	to	to	TO
12350	7472	23	give	give	VB
12350	7472	24	a	a	DT
12350	7472	25	strong	strong	JJ
12350	7472	26	flavor	flavor	NN
12350	7472	27	.	.	.
12350	7473	1	Bake	bake	VB
12350	7473	2	in	in	IN
12350	7473	3	a	a	DT
12350	7473	4	shallow	shallow	JJ
12350	7473	5	pan	pan	NN
12350	7473	6	and	and	CC
12350	7473	7	cut	cut	VBD
12350	7473	8	into	into	IN
12350	7473	9	small	small	JJ
12350	7473	10	sections	section	NNS
12350	7473	11	.	.	.
12350	7474	1	ALMOND	almond	JJ
12350	7474	2	MACAROONS	macaroons	NN
12350	7474	3	One	one	CD
12350	7474	4	pound	pound	NN
12350	7474	5	of	of	IN
12350	7474	6	almonds	almond	NNS
12350	7474	7	ground	grind	VBN
12350	7474	8	fine	fine	RB
12350	7474	9	,	,	,
12350	7474	10	one	one	CD
12350	7474	11	and	and	CC
12350	7474	12	one	one	CD
12350	7474	13	-	-	HYPH
12350	7474	14	half	half	NN
12350	7474	15	pounds	pound	NNS
12350	7474	16	of	of	IN
12350	7474	17	powdered	powdered	JJ
12350	7474	18	sugar	sugar	NN
12350	7474	19	,	,	,
12350	7474	20	the	the	DT
12350	7474	21	whites	white	NNS
12350	7474	22	of	of	IN
12350	7474	23	five	five	CD
12350	7474	24	eggs	egg	NNS
12350	7474	25	and	and	CC
12350	7474	26	the	the	DT
12350	7474	27	grated	grate	VBN
12350	7474	28	rind	rind	NN
12350	7474	29	of	of	IN
12350	7474	30	two	two	CD
12350	7474	31	lemons	lemon	NNS
12350	7474	32	.	.	.
12350	7475	1	Beat	beat	VB
12350	7475	2	the	the	DT
12350	7475	3	whites	white	NNS
12350	7475	4	of	of	IN
12350	7475	5	eggs	egg	NNS
12350	7475	6	to	to	IN
12350	7475	7	a	a	DT
12350	7475	8	snow	snow	NN
12350	7475	9	,	,	,
12350	7475	10	add	add	VB
12350	7475	11	the	the	DT
12350	7475	12	sugar	sugar	NN
12350	7475	13	and	and	CC
12350	7475	14	the	the	DT
12350	7475	15	grated	grate	VBN
12350	7475	16	lemon	lemon	NN
12350	7475	17	rind	rind	NN
12350	7475	18	and	and	CC
12350	7475	19	almonds	almond	VBZ
12350	7475	20	;	;	:
12350	7475	21	mix	mix	VB
12350	7475	22	it	-PRON-	PRP
12350	7475	23	well	well	RB
12350	7475	24	together	together	RB
12350	7475	25	.	.	.
12350	7476	1	Grease	grease	VB
12350	7476	2	a	a	DT
12350	7476	3	very	very	RB
12350	7476	4	thin	thin	JJ
12350	7476	5	paper	paper	NN
12350	7476	6	with	with	IN
12350	7476	7	olive	olive	NN
12350	7476	8	oil	oil	NN
12350	7476	9	,	,	,
12350	7476	10	sprinkle	sprinkle	VB
12350	7476	11	some	some	DT
12350	7476	12	powdered	powdered	JJ
12350	7476	13	sugar	sugar	NN
12350	7476	14	over	over	IN
12350	7476	15	it	-PRON-	PRP
12350	7476	16	,	,	,
12350	7476	17	place	place	NN
12350	7476	18	on	on	IN
12350	7476	19	a	a	DT
12350	7476	20	tin	tin	NN
12350	7476	21	.	.	.
12350	7477	1	Form	form	VB
12350	7477	2	the	the	DT
12350	7477	3	cakes	cake	NNS
12350	7477	4	and	and	CC
12350	7477	5	place	place	VB
12350	7477	6	them	-PRON-	PRP
12350	7477	7	a	a	DT
12350	7477	8	little	little	JJ
12350	7477	9	distance	distance	NN
12350	7477	10	from	from	IN
12350	7477	11	each	each	DT
12350	7477	12	other	other	JJ
12350	7477	13	and	and	CC
12350	7477	14	bake	bake	VB
12350	7477	15	in	in	RP
12350	7477	16	a	a	DT
12350	7477	17	very	very	RB
12350	7477	18	moderate	moderate	JJ
12350	7477	19	oven	oven	NN
12350	7477	20	.	.	.
12350	7478	1	When	when	WRB
12350	7478	2	done	do	VBN
12350	7478	3	let	let	VB
12350	7478	4	them	-PRON-	PRP
12350	7478	5	cool	cool	VB
12350	7478	6	before	before	IN
12350	7478	7	you	-PRON-	PRP
12350	7478	8	touch	touch	VBP
12350	7478	9	them	-PRON-	PRP
12350	7478	10	.	.	.
12350	7479	1	CINNAMON	CINNAMON	NNS
12350	7479	2	STICKS	STICKS	NNP
12350	7479	3	Grate	Grate	NNP
12350	7479	4	one	one	CD
12350	7479	5	-	-	HYPH
12350	7479	6	half	half	NN
12350	7479	7	pound	pound	NN
12350	7479	8	of	of	IN
12350	7479	9	almonds	almond	NNS
12350	7479	10	,	,	,
12350	7479	11	beat	beat	VBD
12350	7479	12	the	the	DT
12350	7479	13	whites	white	NNS
12350	7479	14	of	of	IN
12350	7479	15	four	four	CD
12350	7479	16	eggs	egg	NNS
12350	7479	17	to	to	IN
12350	7479	18	a	a	DT
12350	7479	19	stiff	stiff	JJ
12350	7479	20	froth	froth	NN
12350	7479	21	,	,	,
12350	7479	22	add	add	VB
12350	7479	23	gradually	gradually	RB
12350	7479	24	one	one	CD
12350	7479	25	pound	pound	NN
12350	7479	26	of	of	IN
12350	7479	27	pulverized	pulverized	JJ
12350	7479	28	sugar	sugar	NN
12350	7479	29	and	and	CC
12350	7479	30	a	a	DT
12350	7479	31	tablespoon	tablespoon	NN
12350	7479	32	of	of	IN
12350	7479	33	cinnamon	cinnamon	NN
12350	7479	34	.	.	.
12350	7480	1	Roll	roll	VB
12350	7480	2	out	out	RP
12350	7480	3	this	this	DT
12350	7480	4	dough	dough	NN
12350	7480	5	into	into	IN
12350	7480	6	half	half	JJ
12350	7480	7	finger	finger	NN
12350	7480	8	lengths	length	NNS
12350	7480	9	and	and	CC
12350	7480	10	about	about	RB
12350	7480	11	as	as	RB
12350	7480	12	thick	thick	JJ
12350	7480	13	as	as	IN
12350	7480	14	your	-PRON-	PRP$
12350	7480	15	little	little	JJ
12350	7480	16	finger	finger	NN
12350	7480	17	.	.	.
12350	7481	1	Bake	bake	VB
12350	7481	2	,	,	,
12350	7481	3	and	and	CC
12350	7481	4	when	when	WRB
12350	7481	5	done	do	VBN
12350	7481	6	ice	ice	NN
12350	7481	7	each	each	DT
12350	7481	8	one	one	NN
12350	7481	9	with	with	IN
12350	7481	10	boiled	boil	VBN
12350	7481	11	frosting	frosting	NN
12350	7481	12	.	.	.
12350	7482	1	IMBERLACH	IMBERLACH	NNP
12350	7482	2	Take	take	VBP
12350	7482	3	two	two	CD
12350	7482	4	cups	cup	NNS
12350	7482	5	of	of	IN
12350	7482	6	matzoth	matzoth	JJ
12350	7482	7	flour	flour	NN
12350	7482	8	,	,	,
12350	7482	9	one	one	CD
12350	7482	10	-	-	HYPH
12350	7482	11	quarter	quarter	NN
12350	7482	12	pound	pound	NN
12350	7482	13	of	of	IN
12350	7482	14	powdered	powder	VBN
12350	7482	15	ginger	ginger	NN
12350	7482	16	,	,	,
12350	7482	17	mix	mix	VB
12350	7482	18	together	together	RB
12350	7482	19	with	with	IN
12350	7482	20	three	three	CD
12350	7482	21	eggs	egg	NNS
12350	7482	22	.	.	.
12350	7483	1	Set	set	VB
12350	7483	2	this	this	DT
12350	7483	3	dough	dough	NN
12350	7483	4	aside	aside	RB
12350	7483	5	until	until	IN
12350	7483	6	it	-PRON-	PRP
12350	7483	7	dries	dry	VBZ
12350	7483	8	.	.	.
12350	7484	1	Take	take	VB
12350	7484	2	one	one	CD
12350	7484	3	-	-	HYPH
12350	7484	4	half	half	NN
12350	7484	5	pound	pound	NN
12350	7484	6	of	of	IN
12350	7484	7	honey	honey	NN
12350	7484	8	and	and	CC
12350	7484	9	three	three	CD
12350	7484	10	-	-	HYPH
12350	7484	11	quarters	quarter	NNS
12350	7484	12	pound	pound	NN
12350	7484	13	of	of	IN
12350	7484	14	sugar	sugar	NN
12350	7484	15	and	and	CC
12350	7484	16	boil	boil	VB
12350	7484	17	until	until	IN
12350	7484	18	it	-PRON-	PRP
12350	7484	19	gets	get	VBZ
12350	7484	20	a	a	DT
12350	7484	21	reddish	reddish	JJ
12350	7484	22	color	color	NN
12350	7484	23	.	.	.
12350	7485	1	Beat	beat	VB
12350	7485	2	in	in	IN
12350	7485	3	the	the	DT
12350	7485	4	ginger	ginger	NN
12350	7485	5	and	and	CC
12350	7485	6	matzoth	matzoth	JJ
12350	7485	7	dough	dough	NN
12350	7485	8	,	,	,
12350	7485	9	mix	mix	VB
12350	7485	10	it	-PRON-	PRP
12350	7485	11	with	with	IN
12350	7485	12	honey	honey	NN
12350	7485	13	,	,	,
12350	7485	14	set	set	VBN
12350	7485	15	back	back	RB
12350	7485	16	on	on	IN
12350	7485	17	stove	stove	NN
12350	7485	18	,	,	,
12350	7485	19	stirring	stir	VBG
12350	7485	20	constantly	constantly	RB
12350	7485	21	;	;	:
12350	7485	22	when	when	WRB
12350	7485	23	the	the	DT
12350	7485	24	mixture	mixture	NN
12350	7485	25	is	be	VBZ
12350	7485	26	thick	thick	JJ
12350	7485	27	and	and	CC
12350	7485	28	a	a	DT
12350	7485	29	reddish	reddish	JJ
12350	7485	30	color	color	NN
12350	7485	31	,	,	,
12350	7485	32	place	place	NN
12350	7485	33	on	on	IN
12350	7485	34	the	the	DT
12350	7485	35	board	board	NN
12350	7485	36	so	so	IN
12350	7485	37	as	as	IN
12350	7485	38	to	to	TO
12350	7485	39	cool	cool	VB
12350	7485	40	;	;	:
12350	7485	41	roll	roll	VB
12350	7485	42	and	and	CC
12350	7485	43	cut	cut	VBD
12350	7485	44	in	in	IN
12350	7485	45	two	two	CD
12350	7485	46	-	-	HYPH
12350	7485	47	inch	inch	NN
12350	7485	48	lengths	length	NNS
12350	7485	49	.	.	.
12350	7486	1	KREMSLEKH	KREMSLEKH	NNP
12350	7486	2	To	to	IN
12350	7486	3	each	each	DT
12350	7486	4	tablespoon	tablespoon	NN
12350	7486	5	of	of	IN
12350	7486	6	matzoth	matzoth	JJ
12350	7486	7	-	-	HYPH
12350	7486	8	meal	meal	NN
12350	7486	9	take	take	VBP
12350	7486	10	one	one	CD
12350	7486	11	egg	egg	NN
12350	7486	12	,	,	,
12350	7486	13	a	a	DT
12350	7486	14	pinch	pinch	NN
12350	7486	15	of	of	IN
12350	7486	16	salt	salt	NN
12350	7486	17	,	,	,
12350	7486	18	half	half	PDT
12350	7486	19	a	a	DT
12350	7486	20	teaspoon	teaspoon	NN
12350	7486	21	of	of	IN
12350	7486	22	sugar	sugar	NN
12350	7486	23	,	,	,
12350	7486	24	a	a	DT
12350	7486	25	teaspoon	teaspoon	NN
12350	7486	26	of	of	IN
12350	7486	27	ground	ground	NN
12350	7486	28	almonds	almond	VBZ
12350	7486	29	,	,	,
12350	7486	30	a	a	DT
12350	7486	31	few	few	JJ
12350	7486	32	stoned	stone	VBN
12350	7486	33	and	and	CC
12350	7486	34	chopped	chop	VBN
12350	7486	35	raisins	raisin	NNS
12350	7486	36	,	,	,
12350	7486	37	a	a	DT
12350	7486	38	pinch	pinch	NN
12350	7486	39	of	of	IN
12350	7486	40	ground	ground	NN
12350	7486	41	cinnamon	cinnamon	NN
12350	7486	42	,	,	,
12350	7486	43	a	a	DT
12350	7486	44	spoon	spoon	NN
12350	7486	45	of	of	IN
12350	7486	46	oil	oil	NN
12350	7486	47	,	,	,
12350	7486	48	or	or	CC
12350	7486	49	its	-PRON-	PRP$
12350	7486	50	equivalent	equivalent	NN
12350	7486	51	of	of	IN
12350	7486	52	beef	beef	NN
12350	7486	53	dripping	drip	VBG
12350	7486	54	,	,	,
12350	7486	55	and	and	CC
12350	7486	56	just	just	RB
12350	7486	57	enough	enough	JJ
12350	7486	58	water	water	NN
12350	7486	59	to	to	TO
12350	7486	60	make	make	VB
12350	7486	61	the	the	DT
12350	7486	62	whole	whole	NN
12350	7486	63	into	into	IN
12350	7486	64	a	a	DT
12350	7486	65	stiff	stiff	JJ
12350	7486	66	paste	paste	NN
12350	7486	67	.	.	.
12350	7487	1	Mix	mix	VB
12350	7487	2	the	the	DT
12350	7487	3	ingredients	ingredient	NNS
12350	7487	4	very	very	RB
12350	7487	5	thoroughly	thoroughly	RB
12350	7487	6	.	.	.
12350	7488	1	Now	now	RB
12350	7488	2	take	take	VB
12350	7488	3	a	a	DT
12350	7488	4	large	large	JJ
12350	7488	5	enamelled	enamel	VBN
12350	7488	6	saucepan	saucepan	NN
12350	7488	7	and	and	CC
12350	7488	8	about	about	IN
12350	7488	9	half	half	NN
12350	7488	10	fill	fill	VB
12350	7488	11	it	-PRON-	PRP
12350	7488	12	with	with	IN
12350	7488	13	oil	oil	NN
12350	7488	14	or	or	CC
12350	7488	15	fat	fat	NN
12350	7488	16	.	.	.
12350	7489	1	Bring	bring	VB
12350	7489	2	this	this	DT
12350	7489	3	to	to	IN
12350	7489	4	boiling	boiling	NN
12350	7489	5	point	point	NN
12350	7489	6	but	but	CC
12350	7489	7	do	do	VBP
12350	7489	8	not	not	RB
12350	7489	9	let	let	VB
12350	7489	10	it	-PRON-	PRP
12350	7489	11	burn	burn	VB
12350	7489	12	.	.	.
12350	7490	1	Shape	shape	VB
12350	7490	2	the	the	DT
12350	7490	3	paste	paste	NN
12350	7490	4	into	into	IN
12350	7490	5	small	small	JJ
12350	7490	6	pieces	piece	NNS
12350	7490	7	and	and	CC
12350	7490	8	drop	drop	VB
12350	7490	9	them	-PRON-	PRP
12350	7490	10	into	into	IN
12350	7490	11	boiling	boil	VBG
12350	7490	12	fat	fat	NN
12350	7490	13	,	,	,
12350	7490	14	turning	turn	VBG
12350	7490	15	them	-PRON-	PRP
12350	7490	16	continually	continually	RB
12350	7490	17	until	until	IN
12350	7490	18	well	well	RB
12350	7490	19	browned	brown	VBN
12350	7490	20	and	and	CC
12350	7490	21	then	then	RB
12350	7490	22	take	take	VB
12350	7490	23	out	out	RP
12350	7490	24	and	and	CC
12350	7490	25	drain	drain	VB
12350	7490	26	carefully	carefully	RB
12350	7490	27	on	on	IN
12350	7490	28	a	a	DT
12350	7490	29	strainer	strainer	NN
12350	7490	30	.	.	.
12350	7491	1	May	May	MD
12350	7491	2	be	be	VB
12350	7491	3	eaten	eat	VBN
12350	7491	4	hot	hot	JJ
12350	7491	5	or	or	CC
12350	7491	6	cold	cold	JJ
12350	7491	7	.	.	.
12350	7492	1	EGG	EGG	NNP
12350	7492	2	MARMALADE	MARMALADE	NNP
12350	7492	3	Make	make	VBP
12350	7492	4	a	a	DT
12350	7492	5	thick	thick	JJ
12350	7492	6	syrup	syrup	NN
12350	7492	7	by	by	IN
12350	7492	8	dissolving	dissolve	VBG
12350	7492	9	one	one	CD
12350	7492	10	pound	pound	NN
12350	7492	11	of	of	IN
12350	7492	12	sugar	sugar	NN
12350	7492	13	in	in	IN
12350	7492	14	one	one	CD
12350	7492	15	-	-	HYPH
12350	7492	16	half	half	NN
12350	7492	17	pint	pint	NN
12350	7492	18	of	of	IN
12350	7492	19	water	water	NN
12350	7492	20	over	over	IN
12350	7492	21	the	the	DT
12350	7492	22	fire	fire	NN
12350	7492	23	,	,	,
12350	7492	24	adding	add	VBG
12350	7492	25	one	one	CD
12350	7492	26	ounce	ounce	NN
12350	7492	27	of	of	IN
12350	7492	28	pounded	pound	VBN
12350	7492	29	almonds	almond	NNS
12350	7492	30	while	while	IN
12350	7492	31	the	the	DT
12350	7492	32	syrup	syrup	NN
12350	7492	33	is	be	VBZ
12350	7492	34	clarifying	clarify	VBG
12350	7492	35	.	.	.
12350	7493	1	Take	take	VB
12350	7493	2	the	the	DT
12350	7493	3	saucepan	saucepan	NN
12350	7493	4	off	off	IN
12350	7493	5	the	the	DT
12350	7493	6	fire	fire	NN
12350	7493	7	and	and	CC
12350	7493	8	when	when	WRB
12350	7493	9	the	the	DT
12350	7493	10	contents	content	NNS
12350	7493	11	have	have	VBP
12350	7493	12	become	become	VBN
12350	7493	13	moderately	moderately	RB
12350	7493	14	cool	cool	JJ
12350	7493	15	stir	stir	NN
12350	7493	16	in	in	IN
12350	7493	17	carefully	carefully	RB
12350	7493	18	the	the	DT
12350	7493	19	well	well	RB
12350	7493	20	-	-	HYPH
12350	7493	21	beaten	beat	VBN
12350	7493	22	yolks	yolk	NNS
12350	7493	23	of	of	IN
12350	7493	24	twenty	twenty	CD
12350	7493	25	eggs	egg	NNS
12350	7493	26	.	.	.
12350	7494	1	It	-PRON-	PRP
12350	7494	2	will	will	MD
12350	7494	3	need	need	VB
12350	7494	4	rather	rather	RB
12350	7494	5	prolonged	prolong	VBN
12350	7494	6	stirring	stirring	NN
12350	7494	7	to	to	TO
12350	7494	8	blend	blend	VB
12350	7494	9	the	the	DT
12350	7494	10	eggs	egg	NNS
12350	7494	11	with	with	IN
12350	7494	12	the	the	DT
12350	7494	13	syrup	syrup	NN
12350	7494	14	.	.	.
12350	7495	1	Now	now	RB
12350	7495	2	flavor	flavor	VB
12350	7495	3	with	with	IN
12350	7495	4	vanilla	vanilla	NN
12350	7495	5	or	or	CC
12350	7495	6	wine	wine	NN
12350	7495	7	and	and	CC
12350	7495	8	cook	cook	VB
12350	7495	9	over	over	IN
12350	7495	10	a	a	DT
12350	7495	11	slow	slow	JJ
12350	7495	12	fire	fire	NN
12350	7495	13	,	,	,
12350	7495	14	stirring	stir	VBG
12350	7495	15	constantly	constantly	RB
12350	7495	16	and	and	CC
12350	7495	17	taking	take	VBG
12350	7495	18	great	great	JJ
12350	7495	19	care	care	NN
12350	7495	20	that	that	IN
12350	7495	21	the	the	DT
12350	7495	22	mixture	mixture	NN
12350	7495	23	does	do	VBZ
12350	7495	24	not	not	RB
12350	7495	25	burn	burn	VB
12350	7495	26	.	.	.
12350	7496	1	RADISH	RADISH	NNP
12350	7496	2	PRESERVES	PRESERVES	NNP
12350	7496	3	(	(	-LRB-
12350	7496	4	RUSSIAN	russian	JJ
12350	7496	5	STYLE	STYLE	NNP
12350	7496	6	)	)	-RRB-
12350	7496	7	Take	take	VB
12350	7496	8	black	black	JJ
12350	7496	9	radishes	radish	NNS
12350	7496	10	,	,	,
12350	7496	11	clean	clean	VB
12350	7496	12	and	and	CC
12350	7496	13	cut	cut	VBD
12350	7496	14	them	-PRON-	PRP
12350	7496	15	in	in	IN
12350	7496	16	strips	strip	NNS
12350	7496	17	.	.	.
12350	7497	1	Weigh	weigh	NN
12350	7497	2	,	,	,
12350	7497	3	and	and	CC
12350	7497	4	to	to	IN
12350	7497	5	three	three	CD
12350	7497	6	pounds	pound	NNS
12350	7497	7	of	of	IN
12350	7497	8	radishes	radish	NNS
12350	7497	9	take	take	VB
12350	7497	10	one	one	CD
12350	7497	11	pound	pound	NN
12350	7497	12	of	of	IN
12350	7497	13	honey	honey	NN
12350	7497	14	and	and	CC
12350	7497	15	one	one	CD
12350	7497	16	and	and	CC
12350	7497	17	one	one	CD
12350	7497	18	-	-	HYPH
12350	7497	19	half	half	NN
12350	7497	20	pounds	pound	NNS
12350	7497	21	of	of	IN
12350	7497	22	sugar	sugar	NN
12350	7497	23	.	.	.
12350	7498	1	Set	set	VB
12350	7498	2	the	the	DT
12350	7498	3	radishes	radish	NNS
12350	7498	4	on	on	IN
12350	7498	5	to	to	TO
12350	7498	6	boil	boil	VB
12350	7498	7	with	with	IN
12350	7498	8	water	water	NN
12350	7498	9	,	,	,
12350	7498	10	pour	pour	VB
12350	7498	11	off	off	RP
12350	7498	12	this	this	DT
12350	7498	13	water	water	NN
12350	7498	14	,	,	,
12350	7498	15	add	add	VB
12350	7498	16	fresh	fresh	JJ
12350	7498	17	water	water	NN
12350	7498	18	and	and	CC
12350	7498	19	let	let	VB
12350	7498	20	cook	cook	NN
12350	7498	21	awhile	awhile	RB
12350	7498	22	;	;	:
12350	7498	23	pour	pour	VB
12350	7498	24	off	off	RP
12350	7498	25	the	the	DT
12350	7498	26	second	second	JJ
12350	7498	27	water	water	NN
12350	7498	28	,	,	,
12350	7498	29	add	add	VB
12350	7498	30	the	the	DT
12350	7498	31	honey	honey	NN
12350	7498	32	to	to	IN
12350	7498	33	radishes	radish	NNS
12350	7498	34	and	and	CC
12350	7498	35	let	let	VB
12350	7498	36	cook	cook	NN
12350	7498	37	well	well	RB
12350	7498	38	.	.	.
12350	7499	1	Then	then	RB
12350	7499	2	add	add	VB
12350	7499	3	the	the	DT
12350	7499	4	sugar	sugar	NN
12350	7499	5	and	and	CC
12350	7499	6	let	let	VB
12350	7499	7	cook	cook	NN
12350	7499	8	again	again	RB
12350	7499	9	.	.	.
12350	7500	1	When	when	WRB
12350	7500	2	the	the	DT
12350	7500	3	radishes	radish	NNS
12350	7500	4	begin	begin	VBP
12350	7500	5	to	to	TO
12350	7500	6	get	get	VB
12350	7500	7	brown	brown	JJ
12350	7500	8	add	add	VB
12350	7500	9	one	one	CD
12350	7500	10	-	-	HYPH
12350	7500	11	quarter	quarter	NN
12350	7500	12	pound	pound	NN
12350	7500	13	of	of	IN
12350	7500	14	white	white	JJ
12350	7500	15	ginger	ginger	NN
12350	7500	16	,	,	,
12350	7500	17	and	and	CC
12350	7500	18	some	some	DT
12350	7500	19	walnuts	walnut	NNS
12350	7500	20	broken	break	VBN
12350	7500	21	into	into	IN
12350	7500	22	quarters	quarter	NNS
12350	7500	23	.	.	.
12350	7501	1	Stir	stir	VB
12350	7501	2	.	.	.
12350	7502	1	When	when	WRB
12350	7502	2	brown	brown	JJ
12350	7502	3	,	,	,
12350	7502	4	remove	remove	VBP
12350	7502	5	from	from	IN
12350	7502	6	stove	stove	NN
12350	7502	7	.	.	.
12350	7503	1	Must	Must	MD
12350	7503	2	come	come	VB
12350	7503	3	out	out	IN
12350	7503	4	of	of	IN
12350	7503	5	the	the	DT
12350	7503	6	pan	pan	NN
12350	7503	7	dry	dry	JJ
12350	7503	8	;	;	:
12350	7503	9	no	no	DT
12350	7503	10	syrup	syrup	NN
12350	7503	11	must	must	MD
12350	7503	12	remain	remain	VB
12350	7503	13	.	.	.
12350	7504	1	BEET	BEET	NNP
12350	7504	2	PRESERVES	PRESERVES	NNP
12350	7504	3	(	(	-LRB-
12350	7504	4	RUSSIAN	RUSSIAN	NNP
12350	7504	5	)	)	-RRB-
12350	7504	6	Cut	cut	NN
12350	7504	7	beets	beet	NNS
12350	7504	8	in	in	IN
12350	7504	9	strips	strip	NNS
12350	7504	10	like	like	IN
12350	7504	11	noodles	noodle	NNS
12350	7504	12	,	,	,
12350	7504	13	wash	wash	NNP
12350	7504	14	,	,	,
12350	7504	15	cook	cook	NN
12350	7504	16	in	in	IN
12350	7504	17	water	water	NN
12350	7504	18	one	one	CD
12350	7504	19	-	-	HYPH
12350	7504	20	half	half	NN
12350	7504	21	hour	hour	NN
12350	7504	22	.	.	.
12350	7505	1	To	to	IN
12350	7505	2	three	three	CD
12350	7505	3	pounds	pound	NNS
12350	7505	4	of	of	IN
12350	7505	5	beets	beet	NNS
12350	7505	6	take	take	VB
12350	7505	7	one	one	CD
12350	7505	8	pound	pound	NN
12350	7505	9	of	of	IN
12350	7505	10	honey	honey	NN
12350	7505	11	and	and	CC
12350	7505	12	one	one	CD
12350	7505	13	pound	pound	NN
12350	7505	14	of	of	IN
12350	7505	15	sugar	sugar	NN
12350	7505	16	.	.	.
12350	7506	1	When	when	WRB
12350	7506	2	the	the	DT
12350	7506	3	beets	beet	NNS
12350	7506	4	have	have	VBP
12350	7506	5	cooked	cook	VBN
12350	7506	6	on	on	IN
12350	7506	7	slow	slow	JJ
12350	7506	8	fire	fire	NN
12350	7506	9	until	until	IN
12350	7506	10	white	white	NNP
12350	7506	11	,	,	,
12350	7506	12	strain	strain	VB
12350	7506	13	off	off	RP
12350	7506	14	and	and	CC
12350	7506	15	add	add	VB
12350	7506	16	the	the	DT
12350	7506	17	honey	honey	NN
12350	7506	18	.	.	.
12350	7507	1	Let	let	VB
12350	7507	2	cook	cook	NN
12350	7507	3	well	well	RB
12350	7507	4	and	and	CC
12350	7507	5	add	add	VB
12350	7507	6	sugar	sugar	NN
12350	7507	7	;	;	:
12350	7507	8	cook	cook	NN
12350	7507	9	,	,	,
12350	7507	10	add	add	VB
12350	7507	11	white	white	JJ
12350	7507	12	ginger	ginger	NN
12350	7507	13	to	to	TO
12350	7507	14	taste	taste	VB
12350	7507	15	,	,	,
12350	7507	16	stirring	stir	VBG
12350	7507	17	continually	continually	RB
12350	7507	18	,	,	,
12350	7507	19	add	add	VB
12350	7507	20	one	one	CD
12350	7507	21	-	-	HYPH
12350	7507	22	quarter	quarter	NN
12350	7507	23	pound	pound	NN
12350	7507	24	of	of	IN
12350	7507	25	almonds	almond	NNS
12350	7507	26	,	,	,
12350	7507	27	cut	cut	VBN
12350	7507	28	in	in	IN
12350	7507	29	slices	slice	NNS
12350	7507	30	;	;	:
12350	7507	31	one	one	CD
12350	7507	32	-	-	HYPH
12350	7507	33	quarter	quarter	NN
12350	7507	34	of	of	IN
12350	7507	35	an	an	DT
12350	7507	36	hour	hour	NN
12350	7507	37	before	before	IN
12350	7507	38	being	be	VBG
12350	7507	39	done	do	VBN
12350	7507	40	,	,	,
12350	7507	41	mix	mix	VB
12350	7507	42	,	,	,
12350	7507	43	and	and	CC
12350	7507	44	when	when	WRB
12350	7507	45	the	the	DT
12350	7507	46	beets	beet	NNS
12350	7507	47	brown	brown	NNP
12350	7507	48	put	put	VBD
12350	7507	49	in	in	IN
12350	7507	50	jars	jar	NNS
12350	7507	51	.	.	.
12350	7508	1	PRUNES	PRUNES	NNP
12350	7508	2	Wash	wash	VBP
12350	7508	3	the	the	DT
12350	7508	4	prunes	prune	NNS
12350	7508	5	well	well	RB
12350	7508	6	,	,	,
12350	7508	7	first	first	RB
12350	7508	8	in	in	IN
12350	7508	9	warm	warm	JJ
12350	7508	10	water	water	NN
12350	7508	11	,	,	,
12350	7508	12	then	then	RB
12350	7508	13	in	in	IN
12350	7508	14	cold	cold	NN
12350	7508	15	.	.	.
12350	7509	1	Cut	cut	VB
12350	7509	2	up	up	RP
12350	7509	3	half	half	PDT
12350	7509	4	a	a	DT
12350	7509	5	lemon	lemon	NN
12350	7509	6	,	,	,
12350	7509	7	some	some	DT
12350	7509	8	stick	stick	NN
12350	7509	9	cinnamon	cinnamon	NN
12350	7509	10	and	and	CC
12350	7509	11	sugar	sugar	NN
12350	7509	12	to	to	TO
12350	7509	13	taste	taste	VB
12350	7509	14	.	.	.
12350	7510	1	Cook	cook	VB
12350	7510	2	them	-PRON-	PRP
12350	7510	3	in	in	IN
12350	7510	4	the	the	DT
12350	7510	5	oven	oven	JJ
12350	7510	6	,	,	,
12350	7510	7	covered	cover	VBN
12350	7510	8	tight	tight	JJ
12350	7510	9	,	,	,
12350	7510	10	allowing	allow	VBG
12350	7510	11	a	a	DT
12350	7510	12	liberal	liberal	JJ
12350	7510	13	quantity	quantity	NN
12350	7510	14	of	of	IN
12350	7510	15	water	water	NN
12350	7510	16	;	;	:
12350	7510	17	stew	stew	NNP
12350	7510	18	slowly	slowly	RB
12350	7510	19	for	for	IN
12350	7510	20	two	two	CD
12350	7510	21	hours	hour	NNS
12350	7510	22	;	;	:
12350	7510	23	thicken	thicken	VBN
12350	7510	24	with	with	IN
12350	7510	25	a	a	DT
12350	7510	26	teaspoon	teaspoon	NN
12350	7510	27	of	of	IN
12350	7510	28	potato	potato	NN
12350	7510	29	flour	flour	NN
12350	7510	30	,	,	,
12350	7510	31	and	and	CC
12350	7510	32	wet	wet	VB
12350	7510	33	the	the	DT
12350	7510	34	potato	potato	NN
12350	7510	35	flour	flour	NN
12350	7510	36	with	with	IN
12350	7510	37	the	the	DT
12350	7510	38	juice	juice	NN
12350	7510	39	of	of	IN
12350	7510	40	an	an	DT
12350	7510	41	orange	orange	NN
12350	7510	42	before	before	IN
12350	7510	43	adding	add	VBG
12350	7510	44	.	.	.
12350	7511	1	If	if	IN
12350	7511	2	the	the	DT
12350	7511	3	prunes	prune	NNS
12350	7511	4	are	be	VBP
12350	7511	5	for	for	IN
12350	7511	6	chrimsel	chrimsel	NN
12350	7511	7	,	,	,
12350	7511	8	leave	leave	VB
12350	7511	9	out	out	RP
12350	7511	10	the	the	DT
12350	7511	11	thickening	thickening	NN
12350	7511	12	.	.	.
12350	7512	1	LEMON	LEMON	NNP
12350	7512	2	PRESERVES	preserve	NNS
12350	7512	3	Take	take	VBP
12350	7512	4	seven	seven	CD
12350	7512	5	lemons	lemon	NNS
12350	7512	6	,	,	,
12350	7512	7	slice	slice	VB
12350	7512	8	thin	thin	JJ
12350	7512	9	and	and	CC
12350	7512	10	remove	remove	VB
12350	7512	11	seeds	seed	NNS
12350	7512	12	.	.	.
12350	7513	1	Draw	draw	VB
12350	7513	2	string	string	NN
12350	7513	3	through	through	IN
12350	7513	4	slices	slice	NNS
12350	7513	5	,	,	,
12350	7513	6	fasten	fasten	RB
12350	7513	7	ends	end	NNS
12350	7513	8	,	,	,
12350	7513	9	lay	lie	VBD
12350	7513	10	them	-PRON-	PRP
12350	7513	11	in	in	IN
12350	7513	12	a	a	DT
12350	7513	13	pan	pan	NN
12350	7513	14	with	with	IN
12350	7513	15	water	water	NN
12350	7513	16	;	;	:
12350	7513	17	boil	boil	VB
12350	7513	18	a	a	DT
12350	7513	19	short	short	JJ
12350	7513	20	time	time	NN
12350	7513	21	,	,	,
12350	7513	22	remove	remove	VB
12350	7513	23	the	the	DT
12350	7513	24	lemon	lemon	NN
12350	7513	25	,	,	,
12350	7513	26	pour	pour	VB
12350	7513	27	off	off	RP
12350	7513	28	water	water	NN
12350	7513	29	;	;	:
12350	7513	30	cook	cook	VB
12350	7513	31	two	two	CD
12350	7513	32	pounds	pound	NNS
12350	7513	33	of	of	IN
12350	7513	34	sugar	sugar	NN
12350	7513	35	with	with	IN
12350	7513	36	two	two	CD
12350	7513	37	cups	cup	NNS
12350	7513	38	of	of	IN
12350	7513	39	water	water	NN
12350	7513	40	.	.	.
12350	7514	1	When	when	WRB
12350	7514	2	the	the	DT
12350	7514	3	sugar	sugar	NN
12350	7514	4	is	be	VBZ
12350	7514	5	syrupy	syrupy	NNP
12350	7514	6	add	add	VB
12350	7514	7	one	one	CD
12350	7514	8	-	-	HYPH
12350	7514	9	half	half	NN
12350	7514	10	pound	pound	NN
12350	7514	11	of	of	IN
12350	7514	12	large	large	JJ
12350	7514	13	raisins	raisin	NNS
12350	7514	14	,	,	,
12350	7514	15	put	put	VBN
12350	7514	16	in	in	IN
12350	7514	17	the	the	DT
12350	7514	18	lemon	lemon	NN
12350	7514	19	and	and	CC
12350	7514	20	let	let	VB
12350	7514	21	cook	cook	NN
12350	7514	22	until	until	IN
12350	7514	23	the	the	DT
12350	7514	24	syrup	syrup	NN
12350	7514	25	is	be	VBZ
12350	7514	26	thick	thick	JJ
12350	7514	27	.	.	.
12350	7515	1	CANDIED	candied	NN
12350	7515	2	LEMON	LEMON	NNS
12350	7515	3	AND	and	CC
12350	7515	4	ORANGE	ORANGE	NNP
12350	7515	5	PEEL	PEEL	NNS
12350	7515	6	Lemon	Lemon	NNP
12350	7515	7	and	and	CC
12350	7515	8	orange	orange	NN
12350	7515	9	peel	peel	NN
12350	7515	10	if	if	IN
12350	7515	11	saved	save	VBN
12350	7515	12	can	can	MD
12350	7515	13	be	be	VB
12350	7515	14	put	put	VBN
12350	7515	15	to	to	IN
12350	7515	16	excellent	excellent	JJ
12350	7515	17	use	use	NN
12350	7515	18	.	.	.
12350	7516	1	Take	take	VB
12350	7516	2	out	out	RP
12350	7516	3	the	the	DT
12350	7516	4	greater	great	JJR
12350	7516	5	portion	portion	NN
12350	7516	6	of	of	IN
12350	7516	7	the	the	DT
12350	7516	8	white	white	NNP
12350	7516	9	inside	inside	RB
12350	7516	10	;	;	:
12350	7516	11	throw	throw	VB
12350	7516	12	the	the	DT
12350	7516	13	rinds	rind	NNS
12350	7516	14	into	into	IN
12350	7516	15	boiling	boiling	NN
12350	7516	16	water	water	NN
12350	7516	17	and	and	CC
12350	7516	18	simmer	simmer	NN
12350	7516	19	gently	gently	RB
12350	7516	20	for	for	IN
12350	7516	21	twenty	twenty	CD
12350	7516	22	minutes	minute	NNS
12350	7516	23	.	.	.
12350	7517	1	Drain	drain	NN
12350	7517	2	,	,	,
12350	7517	3	weigh	weigh	VB
12350	7517	4	,	,	,
12350	7517	5	and	and	CC
12350	7517	6	take	take	VB
12350	7517	7	a	a	DT
12350	7517	8	pound	pound	NN
12350	7517	9	of	of	IN
12350	7517	10	sugar	sugar	NN
12350	7517	11	to	to	IN
12350	7517	12	every	every	DT
12350	7517	13	pound	pound	NN
12350	7517	14	of	of	IN
12350	7517	15	peel	peel	NN
12350	7517	16	.	.	.
12350	7518	1	Put	put	VB
12350	7518	2	a	a	DT
12350	7518	3	layer	layer	NN
12350	7518	4	of	of	IN
12350	7518	5	sugar	sugar	NN
12350	7518	6	and	and	CC
12350	7518	7	a	a	DT
12350	7518	8	layer	layer	NN
12350	7518	9	of	of	IN
12350	7518	10	fruit	fruit	NN
12350	7518	11	into	into	IN
12350	7518	12	the	the	DT
12350	7518	13	preserving	preserve	VBG
12350	7518	14	kettle	kettle	NN
12350	7518	15	;	;	:
12350	7518	16	stand	stand	VB
12350	7518	17	it	-PRON-	PRP
12350	7518	18	over	over	IN
12350	7518	19	a	a	DT
12350	7518	20	slow	slow	JJ
12350	7518	21	fire	fire	NN
12350	7518	22	until	until	IN
12350	7518	23	the	the	DT
12350	7518	24	sugar	sugar	NN
12350	7518	25	melts	melt	NNS
12350	7518	26	.	.	.
12350	7519	1	When	when	WRB
12350	7519	2	melted	melt	VBN
12350	7519	3	,	,	,
12350	7519	4	cook	cook	VBP
12350	7519	5	slowly	slowly	RB
12350	7519	6	until	until	IN
12350	7519	7	the	the	DT
12350	7519	8	rinds	rind	NNS
12350	7519	9	are	be	VBP
12350	7519	10	transparent	transparent	JJ
12350	7519	11	.	.	.
12350	7520	1	Lift	lift	VB
12350	7520	2	them	-PRON-	PRP
12350	7520	3	out	out	RP
12350	7520	4	;	;	:
12350	7520	5	drain	drain	VB
12350	7520	6	them	-PRON-	PRP
12350	7520	7	and	and	CC
12350	7520	8	when	when	WRB
12350	7520	9	nearly	nearly	RB
12350	7520	10	dry	dry	JJ
12350	7520	11	roll	roll	NN
12350	7520	12	in	in	IN
12350	7520	13	granulated	granulated	JJ
12350	7520	14	sugar	sugar	NN
12350	7520	15	.	.	.
12350	7521	1	WINE	WINE	NNP
12350	7521	2	SAUCE	SAUCE	VBN
12350	7521	3	One	one	CD
12350	7521	4	cup	cup	NN
12350	7521	5	of	of	IN
12350	7521	6	white	white	JJ
12350	7521	7	wine	wine	NN
12350	7521	8	,	,	,
12350	7521	9	half	half	PDT
12350	7521	10	a	a	DT
12350	7521	11	cup	cup	NN
12350	7521	12	of	of	IN
12350	7521	13	water	water	NN
12350	7521	14	,	,	,
12350	7521	15	grated	grate	VBD
12350	7521	16	peel	peel	NN
12350	7521	17	of	of	IN
12350	7521	18	lemon	lemon	NN
12350	7521	19	,	,	,
12350	7521	20	teaspoon	teaspoon	NN
12350	7521	21	of	of	IN
12350	7521	22	potato	potato	NN
12350	7521	23	flour	flour	NN
12350	7521	24	wet	wet	NN
12350	7521	25	with	with	IN
12350	7521	26	cold	cold	JJ
12350	7521	27	water	water	NN
12350	7521	28	,	,	,
12350	7521	29	add	add	VB
12350	7521	30	the	the	DT
12350	7521	31	yolks	yolk	NNS
12350	7521	32	of	of	IN
12350	7521	33	two	two	CD
12350	7521	34	eggs	egg	NNS
12350	7521	35	,	,	,
12350	7521	36	stirring	stir	VBG
12350	7521	37	constantly	constantly	RB
12350	7521	38	;	;	:
12350	7521	39	when	when	WRB
12350	7521	40	thick	thick	JJ
12350	7521	41	,	,	,
12350	7521	42	add	add	VB
12350	7521	43	the	the	DT
12350	7521	44	beaten	beat	VBN
12350	7521	45	whites	white	NNS
12350	7521	46	and	and	CC
12350	7521	47	serve	serve	VBP
12350	7521	48	.	.	.
12350	7522	1	RUM	RUM	NNP
12350	7522	2	SAUCE	SAUCE	NNP
12350	7522	3	Beat	beat	VBP
12350	7522	4	yolks	yolk	NNS
12350	7522	5	of	of	IN
12350	7522	6	two	two	CD
12350	7522	7	eggs	egg	NNS
12350	7522	8	with	with	IN
12350	7522	9	a	a	DT
12350	7522	10	tablespoon	tablespoon	NN
12350	7522	11	of	of	IN
12350	7522	12	sugar	sugar	NN
12350	7522	13	,	,	,
12350	7522	14	and	and	CC
12350	7522	15	a	a	DT
12350	7522	16	small	small	JJ
12350	7522	17	cup	cup	NN
12350	7522	18	of	of	IN
12350	7522	19	cold	cold	JJ
12350	7522	20	water	water	NN
12350	7522	21	,	,	,
12350	7522	22	a	a	DT
12350	7522	23	wineglass	wineglass	NN
12350	7522	24	of	of	IN
12350	7522	25	rum	rum	NN
12350	7522	26	and	and	CC
12350	7522	27	the	the	DT
12350	7522	28	juice	juice	NN
12350	7522	29	of	of	IN
12350	7522	30	a	a	DT
12350	7522	31	lemon	lemon	NN
12350	7522	32	,	,	,
12350	7522	33	and	and	CC
12350	7522	34	bring	bring	VB
12350	7522	35	to	to	IN
12350	7522	36	boiling	boiling	NN
12350	7522	37	point	point	NN
12350	7522	38	,	,	,
12350	7522	39	stirring	stir	VBG
12350	7522	40	all	all	PDT
12350	7522	41	the	the	DT
12350	7522	42	time	time	NN
12350	7522	43	.	.	.
12350	7523	1	The	the	DT
12350	7523	2	two	two	CD
12350	7523	3	whites	white	NNS
12350	7523	4	of	of	IN
12350	7523	5	eggs	egg	NNS
12350	7523	6	may	may	MD
12350	7523	7	be	be	VB
12350	7523	8	whipped	whip	VBN
12350	7523	9	very	very	RB
12350	7523	10	firm	firm	JJ
12350	7523	11	and	and	CC
12350	7523	12	spread	spread	VB
12350	7523	13	over	over	IN
12350	7523	14	the	the	DT
12350	7523	15	pudding	pudding	NN
12350	7523	16	just	just	RB
12350	7523	17	before	before	IN
12350	7523	18	serving	serve	VBG
12350	7523	19	.	.	.
12350	7524	1	SUGAR	sugar	JJ
12350	7524	2	SYRUP	SYRUP	NNP
12350	7524	3	Two	two	CD
12350	7524	4	cups	cup	NNS
12350	7524	5	of	of	IN
12350	7524	6	brown	brown	JJ
12350	7524	7	sugar	sugar	NN
12350	7524	8	,	,	,
12350	7524	9	one	one	CD
12350	7524	10	cup	cup	NN
12350	7524	11	of	of	IN
12350	7524	12	boiling	boiling	NN
12350	7524	13	water	water	NN
12350	7524	14	,	,	,
12350	7524	15	and	and	CC
12350	7524	16	cinnamon	cinnamon	NN
12350	7524	17	to	to	TO
12350	7524	18	taste	taste	VB
12350	7524	19	.	.	.
12350	7525	1	Stir	stir	VB
12350	7525	2	the	the	DT
12350	7525	3	ingredients	ingredient	NNS
12350	7525	4	together	together	RB
12350	7525	5	in	in	IN
12350	7525	6	a	a	DT
12350	7525	7	saucepan	saucepan	NN
12350	7525	8	until	until	IN
12350	7525	9	the	the	DT
12350	7525	10	sugar	sugar	NN
12350	7525	11	is	be	VBZ
12350	7525	12	dissolved	dissolve	VBN
12350	7525	13	and	and	CC
12350	7525	14	then	then	RB
12350	7525	15	let	let	VB
12350	7525	16	the	the	DT
12350	7525	17	mixture	mixture	NN
12350	7525	18	simmer	simmer	NN
12350	7525	19	slowly	slowly	RB
12350	7525	20	until	until	IN
12350	7525	21	it	-PRON-	PRP
12350	7525	22	thickens	thicken	VBZ
12350	7525	23	.	.	.
12350	7526	1	MOCK	MOCK	NNP
12350	7526	2	WHIPPED	WHIPPED	NNP
12350	7526	3	CREAM	CREAM	NNP
12350	7526	4	FILLING	fill	VBG
12350	7526	5	Use	use	NN
12350	7526	6	between	between	IN
12350	7526	7	and	and	CC
12350	7526	8	on	on	IN
12350	7526	9	top	top	NN
12350	7526	10	of	of	IN
12350	7526	11	layer	layer	NN
12350	7526	12	cakes	cake	NNS
12350	7526	13	,	,	,
12350	7526	14	or	or	CC
12350	7526	15	as	as	IN
12350	7526	16	a	a	DT
12350	7526	17	filling	filling	NN
12350	7526	18	for	for	IN
12350	7526	19	torten	torten	NN
12350	7526	20	.	.	.
12350	7527	1	Peel	peel	VB
12350	7527	2	and	and	CC
12350	7527	3	grate	grate	VB
12350	7527	4	one	one	CD
12350	7527	5	large	large	JJ
12350	7527	6	sour	sour	JJ
12350	7527	7	apple	apple	NN
12350	7527	8	,	,	,
12350	7527	9	three	three	CD
12350	7527	10	-	-	HYPH
12350	7527	11	quarters	quarter	NNS
12350	7527	12	cup	cup	NN
12350	7527	13	of	of	IN
12350	7527	14	white	white	NNP
12350	7527	15	sugar	sugar	NN
12350	7527	16	,	,	,
12350	7527	17	white	white	JJ
12350	7527	18	of	of	IN
12350	7527	19	one	one	CD
12350	7527	20	egg	egg	NN
12350	7527	21	;	;	:
12350	7527	22	beat	beat	VB
12350	7527	23	all	all	RB
12350	7527	24	together	together	RB
12350	7527	25	a	a	DT
12350	7527	26	long	long	JJ
12350	7527	27	time	time	NN
12350	7527	28	,	,	,
12350	7527	29	flavor	flavor	NN
12350	7527	30	with	with	IN
12350	7527	31	vanilla	vanilla	NN
12350	7527	32	or	or	CC
12350	7527	33	grated	grate	VBN
12350	7527	34	rind	rind	NN
12350	7527	35	of	of	IN
12350	7527	36	one	one	CD
12350	7527	37	-	-	HYPH
12350	7527	38	half	half	NN
12350	7527	39	lemon	lemon	NN
12350	7527	40	.	.	.
12350	7528	1	Mix	mix	VB
12350	7528	2	the	the	DT
12350	7528	3	apple	apple	NN
12350	7528	4	with	with	IN
12350	7528	5	the	the	DT
12350	7528	6	sugar	sugar	NN
12350	7528	7	as	as	RB
12350	7528	8	soon	soon	RB
12350	7528	9	as	as	IN
12350	7528	10	possible	possible	JJ
12350	7528	11	or	or	CC
12350	7528	12	it	-PRON-	PRP
12350	7528	13	will	will	MD
12350	7528	14	turn	turn	VB
12350	7528	15	dark	dark	JJ
12350	7528	16	.	.	.
12350	7529	1	LEMON	LEMON	NNP
12350	7529	2	CREAM	cream	NN
12350	7529	3	FILLING	filling	NN
12350	7529	4	Put	put	VB
12350	7529	5	on	on	RP
12350	7529	6	to	to	TO
12350	7529	7	boil	boil	VB
12350	7529	8	the	the	DT
12350	7529	9	yolks	yolk	NNS
12350	7529	10	of	of	IN
12350	7529	11	five	five	CD
12350	7529	12	eggs	egg	NNS
12350	7529	13	,	,	,
12350	7529	14	one	one	CD
12350	7529	15	-	-	HYPH
12350	7529	16	half	half	NN
12350	7529	17	cup	cup	NN
12350	7529	18	of	of	IN
12350	7529	19	granulated	granulate	VBN
12350	7529	20	sugar	sugar	NN
12350	7529	21	,	,	,
12350	7529	22	the	the	DT
12350	7529	23	juice	juice	NN
12350	7529	24	of	of	IN
12350	7529	25	three	three	CD
12350	7529	26	lemons	lemon	NNS
12350	7529	27	and	and	CC
12350	7529	28	grated	grate	VBN
12350	7529	29	rind	rind	NN
12350	7529	30	of	of	IN
12350	7529	31	one	one	CD
12350	7529	32	,	,	,
12350	7529	33	and	and	CC
12350	7529	34	about	about	IN
12350	7529	35	a	a	DT
12350	7529	36	brandy	brandy	NN
12350	7529	37	glass	glass	NN
12350	7529	38	of	of	IN
12350	7529	39	water	water	NN
12350	7529	40	.	.	.
12350	7530	1	Stir	stir	VB
12350	7530	2	constantly	constantly	RB
12350	7530	3	so	so	IN
12350	7530	4	as	as	IN
12350	7530	5	to	to	TO
12350	7530	6	prevent	prevent	VB
12350	7530	7	curdling	curdling	NN
12350	7530	8	.	.	.
12350	7531	1	When	when	WRB
12350	7531	2	it	-PRON-	PRP
12350	7531	3	has	have	VBZ
12350	7531	4	thickened	thicken	VBN
12350	7531	5	and	and	CC
12350	7531	6	comes	come	VBZ
12350	7531	7	to	to	IN
12350	7531	8	a	a	DT
12350	7531	9	boil	boil	NN
12350	7531	10	take	take	VB
12350	7531	11	it	-PRON-	PRP
12350	7531	12	from	from	IN
12350	7531	13	the	the	DT
12350	7531	14	range	range	NN
12350	7531	15	and	and	CC
12350	7531	16	add	add	VB
12350	7531	17	the	the	DT
12350	7531	18	beaten	beat	VBN
12350	7531	19	whites	white	NNS
12350	7531	20	of	of	IN
12350	7531	21	eggs	egg	NNS
12350	7531	22	.	.	.
12350	7532	1	FILLING	fill	VBG
12350	7532	2	FOR	for	IN
12350	7532	3	CHRIMSEL	CHRIMSEL	NNS
12350	7532	4	This	this	DT
12350	7532	5	is	be	VBZ
12350	7532	6	made	make	VBN
12350	7532	7	of	of	IN
12350	7532	8	unblanched	unblanched	JJ
12350	7532	9	,	,	,
12350	7532	10	pounded	pound	VBD
12350	7532	11	almonds	almond	NNS
12350	7532	12	,	,	,
12350	7532	13	grated	grate	VBN
12350	7532	14	apples	apple	NNS
12350	7532	15	,	,	,
12350	7532	16	chopped	chop	VBD
12350	7532	17	raisins	raisin	NNS
12350	7532	18	,	,	,
12350	7532	19	brown	brown	JJ
12350	7532	20	sugar	sugar	NN
12350	7532	21	,	,	,
12350	7532	22	plenty	plenty	NN
12350	7532	23	of	of	IN
12350	7532	24	cinnamon	cinnamon	NN
12350	7532	25	and	and	CC
12350	7532	26	the	the	DT
12350	7532	27	grated	grate	VBN
12350	7532	28	rind	rind	NN
12350	7532	29	of	of	IN
12350	7532	30	a	a	DT
12350	7532	31	lemon	lemon	NN
12350	7532	32	.	.	.
12350	7533	1	Mix	mix	VB
12350	7533	2	the	the	DT
12350	7533	3	ingredients	ingredient	NNS
12350	7533	4	together	together	RB
12350	7533	5	and	and	CC
12350	7533	6	fill	fill	VB
12350	7533	7	the	the	DT
12350	7533	8	hollowed	hollow	VBN
12350	7533	9	out	out	RP
12350	7533	10	center	center	NN
12350	7533	11	of	of	IN
12350	7533	12	the	the	DT
12350	7533	13	chrimsel	chrimsel	NN
12350	7533	14	with	with	IN
12350	7533	15	them	-PRON-	PRP
12350	7533	16	.	.	.
12350	7534	1	Then	then	RB
12350	7534	2	place	place	VB
12350	7534	3	one	one	CD
12350	7534	4	chrimsel	chrimsel	NN
12350	7534	5	upon	upon	IN
12350	7534	6	another	another	DT
12350	7534	7	,	,	,
12350	7534	8	being	be	VBG
12350	7534	9	careful	careful	JJ
12350	7534	10	not	not	RB
12350	7534	11	to	to	TO
12350	7534	12	let	let	VB
12350	7534	13	the	the	DT
12350	7534	14	filling	filling	NN
12350	7534	15	escape	escape	NN
12350	7534	16	from	from	IN
12350	7534	17	its	-PRON-	PRP$
12350	7534	18	hollow	hollow	JJ
12350	7534	19	and	and	CC
12350	7534	20	fasten	fasten	VB
12350	7534	21	the	the	DT
12350	7534	22	edges	edge	NNS
12350	7534	23	securely	securely	RB
12350	7534	24	together	together	RB
12350	7534	25	with	with	IN
12350	7534	26	the	the	DT
12350	7534	27	fingers	finger	NNS
12350	7534	28	,	,	,
12350	7534	29	keeping	keep	VBG
12350	7534	30	the	the	DT
12350	7534	31	rounded	rounded	JJ
12350	7534	32	shape	shape	NN
12350	7534	33	uninjured	uninjured	JJ
12350	7534	34	.	.	.
12350	7535	1	Fry	fry	VB
12350	7535	2	them	-PRON-	PRP
12350	7535	3	in	in	IN
12350	7535	4	boiling	boil	VBG
12350	7535	5	fat	fat	NN
12350	7535	6	,	,	,
12350	7535	7	turning	turn	VBG
12350	7535	8	them	-PRON-	PRP
12350	7535	9	from	from	IN
12350	7535	10	one	one	CD
12350	7535	11	side	side	NN
12350	7535	12	to	to	IN
12350	7535	13	the	the	DT
12350	7535	14	other	other	JJ
12350	7535	15	until	until	IN
12350	7535	16	a	a	DT
12350	7535	17	dark	dark	JJ
12350	7535	18	brown	brown	NN
12350	7535	19	.	.	.
12350	7536	1	Serve	serve	VB
12350	7536	2	hot	hot	JJ
12350	7536	3	with	with	IN
12350	7536	4	sugar	sugar	NN
12350	7536	5	syrup	syrup	NN
12350	7536	6	.	.	.
12350	7537	1	STRAWBERRY	strawberry	JJ
12350	7537	2	DESSERT	DESSERT	NNP
12350	7537	3	Line	line	VBP
12350	7537	4	a	a	DT
12350	7537	5	dish	dish	NN
12350	7537	6	with	with	IN
12350	7537	7	macaroons	macaroon	NNS
12350	7537	8	,	,	,
12350	7537	9	wet	wet	VB
12350	7537	10	them	-PRON-	PRP
12350	7537	11	with	with	IN
12350	7537	12	wine	wine	NN
12350	7537	13	,	,	,
12350	7537	14	put	put	VBN
12350	7537	15	over	over	RP
12350	7537	16	this	this	DT
12350	7537	17	a	a	DT
12350	7537	18	box	box	NN
12350	7537	19	or	or	CC
12350	7537	20	quart	quart	NN
12350	7537	21	of	of	IN
12350	7537	22	strawberries	strawberry	NNS
12350	7537	23	,	,	,
12350	7537	24	and	and	CC
12350	7537	25	sugar	sugar	VB
12350	7537	26	them	-PRON-	PRP
12350	7537	27	well	well	RB
12350	7537	28	.	.	.
12350	7538	1	Beat	beat	VB
12350	7538	2	the	the	DT
12350	7538	3	yolks	yolk	NNS
12350	7538	4	of	of	IN
12350	7538	5	four	four	CD
12350	7538	6	eggs	egg	NNS
12350	7538	7	with	with	IN
12350	7538	8	one	one	CD
12350	7538	9	small	small	JJ
12350	7538	10	cup	cup	NN
12350	7538	11	of	of	IN
12350	7538	12	sugar	sugar	NN
12350	7538	13	,	,	,
12350	7538	14	grated	grate	VBN
12350	7538	15	rind	rind	NN
12350	7538	16	of	of	IN
12350	7538	17	lemon	lemon	NN
12350	7538	18	and	and	CC
12350	7538	19	half	half	PDT
12350	7538	20	its	-PRON-	PRP$
12350	7538	21	juice	juice	NN
12350	7538	22	.	.	.
12350	7539	1	Beat	beat	VB
12350	7539	2	the	the	DT
12350	7539	3	whites	white	NNS
12350	7539	4	to	to	IN
12350	7539	5	a	a	DT
12350	7539	6	stiff	stiff	JJ
12350	7539	7	froth	froth	NN
12350	7539	8	,	,	,
12350	7539	9	and	and	CC
12350	7539	10	half	half	PDT
12350	7539	11	the	the	DT
12350	7539	12	yolks	yolk	NNS
12350	7539	13	;	;	:
12350	7539	14	pour	pour	VB
12350	7539	15	over	over	IN
12350	7539	16	all	all	DT
12350	7539	17	in	in	IN
12350	7539	18	your	-PRON-	PRP$
12350	7539	19	pudding	pudding	NN
12350	7539	20	dish	dish	NN
12350	7539	21	.	.	.
12350	7540	1	When	when	WRB
12350	7540	2	baked	bake	VBN
12350	7540	3	spread	spread	VBD
12350	7540	4	the	the	DT
12350	7540	5	other	other	JJ
12350	7540	6	half	half	NN
12350	7540	7	of	of	IN
12350	7540	8	the	the	DT
12350	7540	9	whites	white	NNS
12350	7540	10	on	on	IN
12350	7540	11	top	top	NN
12350	7540	12	,	,	,
12350	7540	13	having	have	VBG
12350	7540	14	previously	previously	RB
12350	7540	15	sweetened	sweeten	VBN
12350	7540	16	the	the	DT
12350	7540	17	remaining	remain	VBG
12350	7540	18	whites	white	NNS
12350	7540	19	with	with	IN
12350	7540	20	sugar	sugar	NN
12350	7540	21	.	.	.
12350	7541	1	Bake	bake	VB
12350	7541	2	a	a	DT
12350	7541	3	light	light	JJ
12350	7541	4	brown	brown	NN
12350	7541	5	.	.	.
12350	7542	1	Eat	eat	VB
12350	7542	2	cold	cold	JJ
12350	7542	3	with	with	IN
12350	7542	4	whipped	whip	VBN
12350	7542	5	or	or	CC
12350	7542	6	plain	plain	JJ
12350	7542	7	cream	cream	NN
12350	7542	8	.	.	.
12350	7543	1	*	*	NFP
12350	7543	2	INDEX	index	NN
12350	7543	3	*	*	NFP
12350	7543	4	APPETIZERS	APPETIZERS	NNP
12350	7543	5	Ambrosia	Ambrosia	NNP
12350	7543	6	Anchovy	Anchovy	NNP
12350	7543	7	Canapés	Canapés	NNP
12350	7543	8	Anchovy	Anchovy	NNP
12350	7543	9	Canapés	Canapés	NNP
12350	7543	10	with	with	IN
12350	7543	11	Tomatoes	Tomatoes	NNP
12350	7543	12	Black	Black	NNP
12350	7543	13	Olives	Olives	NNPS
12350	7543	14	Brain	Brain	NNP
12350	7543	15	(	(	-LRB-
12350	7543	16	Appetizer	Appetizer	NNP
12350	7543	17	)	)	-RRB-
12350	7543	18	Canapés	Canapés	NNP
12350	7543	19	--	--	:
12350	7543	20	How	how	WRB
12350	7543	21	to	to	TO
12350	7543	22	Make	make	VB
12350	7543	23	Caviar	Caviar	NNP
12350	7543	24	Canapés	Canapés	NNP
12350	7543	25	Celery	Celery	NNP
12350	7543	26	Relish	Relish	NNP
12350	7543	27	Cheese	Cheese	NNP
12350	7543	28	Balls	Balls	NNPS
12350	7543	29	Chicken	Chicken	NNP
12350	7543	30	Liver	Liver	NNP
12350	7543	31	Paste	Paste	NNP
12350	7543	32	,	,	,
12350	7543	33	No	no	UH
12350	7543	34	.	.	.
12350	7544	1	1	1	CD
12350	7544	2	Chicken	Chicken	NNP
12350	7544	3	Liver	Liver	NNP
12350	7544	4	Paste	Paste	NNP
12350	7544	5	,	,	,
12350	7544	6	No	no	UH
12350	7544	7	.	.	.
12350	7545	1	2	2	CD
12350	7545	2	Chopped	Chopped	NNP
12350	7545	3	Herring	herre	VBG
12350	7545	4	Chopped	Chopped	NNP
12350	7545	5	Onion	Onion	NNP
12350	7545	6	and	and	CC
12350	7545	7	Chicken	Chicken	NNP
12350	7545	8	Fat	Fat	NNP
12350	7545	9	Delicious	Delicious	NNP
12350	7545	10	Appetizer	Appetizer	NNP
12350	7545	11	,	,	,
12350	7545	12	A	a	DT
12350	7545	13	Deviled	deviled	JJ
12350	7545	14	Eggs	egg	NNS
12350	7545	15	with	with	IN
12350	7545	16	Hot	Hot	NNP
12350	7545	17	Sauce	Sauce	NNP
12350	7545	18	Egg	Egg	NNP
12350	7545	19	Appetizer	Appetizer	NNP
12350	7545	20	Filled	fill	VBN
12350	7545	21	Lemons	Lemons	NNP
12350	7545	22	Grapefruit	Grapefruit	NNP
12350	7545	23	Cocktail	Cocktail	NNP
12350	7545	24	Imitation	Imitation	NNP
12350	7545	25	Pate	Pate	NNP
12350	7545	26	de	de	NNP
12350	7545	27	Foi	Foi	NNP
12350	7545	28	Gras	Gras	NNP
12350	7545	29	Musk	Musk	NNP
12350	7545	30	Melons	Melons	NNP
12350	7545	31	Nut	Nut	NNP
12350	7545	32	and	and	CC
12350	7545	33	Cheese	Cheese	NNP
12350	7545	34	Relish	Relish	NNP
12350	7545	35	Peach	Peach	NNP
12350	7545	36	Cocktail	Cocktail	NNP
12350	7545	37	Pineapple	Pineapple	NNP
12350	7545	38	and	and	CC
12350	7545	39	Banana	Banana	NNP
12350	7545	40	Cocktail	Cocktail	NNP
12350	7545	41	Raspberry	Raspberry	NNP
12350	7545	42	Cocktail	Cocktail	NNP
12350	7545	43	Red	Red	NNP
12350	7545	44	Pepper	Pepper	NNP
12350	7545	45	Canapés	Canapés	NNP
12350	7545	46	Salted	Salted	NNP
12350	7545	47	Almonds	almond	VBZ
12350	7545	48	Salted	Salted	NNP
12350	7545	49	Peanuts	Peanuts	NNP
12350	7545	50	Sardellen	Sardellen	NNP
12350	7545	51	Sardine	Sardine	NNP
12350	7545	52	Canapés	Canapés	NNP
12350	7545	53	Strawberry	Strawberry	NNP
12350	7545	54	Cocktail	cocktail	NN
12350	7545	55	Stuffed	stuff	VBN
12350	7545	56	Eggs	egg	NNS
12350	7545	57	Stuffed	Stuffed	NNP
12350	7545	58	Yellow	Yellow	NNP
12350	7545	59	Tomatoes	Tomatoes	NNPS
12350	7545	60	White	White	NNP
12350	7545	61	Caviar	Caviar	NNP
12350	7545	62	SANDWICHES	SANDWICHES	NNP
12350	7545	63	Anchovy	Anchovy	NNP
12350	7545	64	Brown	Brown	NNP
12350	7545	65	Bread	Bread	NNP
12350	7545	66	Celery	Celery	NNP
12350	7545	67	Cheese	Cheese	NNP
12350	7545	68	and	and	CC
12350	7545	69	Nut	Nut	NNP
12350	7545	70	Chestnut	Chestnut	NNP
12350	7545	71	Chicken	Chicken	NNP
12350	7545	72	Chicken	Chicken	NNP
12350	7545	73	with	with	IN
12350	7545	74	Mayonnaise	Mayonnaise	NNP
12350	7545	75	Date	Date	NNP
12350	7545	76	and	and	CC
12350	7545	77	Fig	Fig	NNP
12350	7545	78	Deviled	Deviled	NNP
12350	7545	79	Tongue	Tongue	NNP
12350	7545	80	Egg	Egg	NNP
12350	7545	81	Egg	Egg	NNP
12350	7545	82	and	and	CC
12350	7545	83	Olive	Olive	NNP
12350	7545	84	Fig	Fig	NNP
12350	7545	85	Fish	Fish	NNP
12350	7545	86	Lettuce	lettuce	NN
12350	7545	87	Minced	Minced	NNP
12350	7545	88	Goose	Goose	NNP
12350	7545	89	Mustard	Mustard	NNP
12350	7545	90	Sardine	Sardine	NNP
12350	7545	91	Paste	Paste	NNP
12350	7545	92	Nut	Nut	NNP
12350	7545	93	and	and	CC
12350	7545	94	Raisin	Raisin	NNP
12350	7545	95	Olive	Olive	NNP
12350	7545	96	Poached	Poached	NNP
12350	7545	97	Egg	Egg	NNP
12350	7545	98	Ribbon	Ribbon	NNP
12350	7545	99	Russian	Russian	NNP
12350	7545	100	Salmon	Salmon	NNP
12350	7545	101	and	and	CC
12350	7545	102	Caviar	Caviar	NNP
12350	7545	103	Salmon	Salmon	NNP
12350	7545	104	and	and	CC
12350	7545	105	Brown	Brown	NNP
12350	7545	106	Bread	Bread	NNP
12350	7545	107	Sandwiches	Sandwiches	NNPS
12350	7545	108	,	,	,
12350	7545	109	How	how	WRB
12350	7545	110	to	to	TO
12350	7545	111	make	make	VB
12350	7545	112	Sardine	Sardine	NNP
12350	7545	113	Surprise	Surprise	NNP
12350	7545	114	Toasted	Toasted	NNP
12350	7545	115	Cheese	Cheese	NNP
12350	7545	116	Tongue	Tongue	NNP
12350	7545	117	Veal	Veal	NNP
12350	7545	118	White	White	NNP
12350	7545	119	and	and	CC
12350	7545	120	Brown	Brown	NNP
12350	7545	121	Bread	Bread	NNP
12350	7545	122	SOUPS	SOUPS	NNP
12350	7545	123	Artichoke	Artichoke	NNP
12350	7545	124	Barley	Barley	NNP
12350	7545	125	Barley	Barley	NNP
12350	7545	126	and	and	CC
12350	7545	127	Vegetable	Vegetable	NNP
12350	7545	128	Beer	beer	NN
12350	7545	129	Beer	beer	NN
12350	7545	130	(	(	-LRB-
12350	7545	131	Parve	parve	VB
12350	7545	132	)	)	-RRB-
12350	7545	133	Beet	Beet	NNP
12350	7545	134	--	--	:
12350	7545	135	Russian	russian	JJ
12350	7545	136	Style	Style	NNP
12350	7545	137	Beet	Beet	NNP
12350	7545	138	--	--	:
12350	7545	139	Russian	russian	JJ
12350	7545	140	Style	Style	NNP
12350	7545	141	(	(	-LRB-
12350	7545	142	Fleischig	Fleischig	NNP
12350	7545	143	)	)	-RRB-
12350	7545	144	Black	Black	NNP
12350	7545	145	Bean	Bean	NNP
12350	7545	146	Borsht	Borsht	NNP
12350	7545	147	Bouillon	Bouillon	NNP
12350	7545	148	Brown	Brown	NNP
12350	7545	149	Flour	Flour	NNP
12350	7545	150	Brown	Brown	NNP
12350	7545	151	Stock	Stock	NNP
12350	7545	152	Cherry	Cherry	NNP
12350	7545	153	Chicken	Chicken	NNP
12350	7545	154	,	,	,
12350	7545	155	No	no	UH
12350	7545	156	.	.	.
12350	7546	1	1	1	CD
12350	7546	2	Chicken	Chicken	NNP
12350	7546	3	,	,	,
12350	7546	4	No	no	UH
12350	7546	5	.	.	.
12350	7547	1	2	2	CD
12350	7547	2	Chicken	Chicken	NNP
12350	7547	3	Broth	Broth	NNP
12350	7547	4	Cold	Cold	NNP
12350	7547	5	Sour	Sour	NNP
12350	7547	6	Consommé	Consommé	NNP
12350	7547	7	Cream	Cream	NNP
12350	7547	8	Soup	Soup	NNP
12350	7547	9	Cream	Cream	NNP
12350	7547	10	Soup	Soup	NNP
12350	7547	11	--	--	:
12350	7547	12	How	how	WRB
12350	7547	13	to	to	TO
12350	7547	14	Make	make	VB
12350	7547	15	Cream	Cream	NNP
12350	7547	16	of	of	IN
12350	7547	17	Almond	Almond	NNP
12350	7547	18	Cream	Cream	NNP
12350	7547	19	of	of	IN
12350	7547	20	Asparagus	Asparagus	NNP
12350	7547	21	Cream	Cream	NNP
12350	7547	22	of	of	IN
12350	7547	23	Cauliflower	Cauliflower	NNP
12350	7547	24	Cream	Cream	NNP
12350	7547	25	of	of	IN
12350	7547	26	Celery	Celery	NNP
12350	7547	27	Cream	Cream	NNP
12350	7547	28	of	of	IN
12350	7547	29	Corn	Corn	NNP
12350	7547	30	Cream	Cream	NNP
12350	7547	31	of	of	IN
12350	7547	32	Herring	herre	VBG
12350	7547	33	(	(	-LRB-
12350	7547	34	Russian	russian	JJ
12350	7547	35	Style	Style	NNP
12350	7547	36	)	)	-RRB-
12350	7547	37	Cream	Cream	NNP
12350	7547	38	of	of	IN
12350	7547	39	Lettuce	Lettuce	NNP
12350	7547	40	Cream	Cream	NNP
12350	7547	41	of	of	IN
12350	7547	42	Lentil	Lentil	NNP
12350	7547	43	Cream	Cream	NNP
12350	7547	44	of	of	IN
12350	7547	45	Tomato	Tomato	NNP
12350	7547	46	Cream	Cream	NNP
12350	7547	47	Wine	Wine	NNP
12350	7547	48	Dried	dry	VBN
12350	7547	49	Pea	Pea	NNP
12350	7547	50	Farina	Farina	NNP
12350	7547	51	Fish	Fish	NNP
12350	7547	52	Chowder	Chowder	NNP
12350	7547	53	Fruit	Fruit	NNP
12350	7547	54	Green	Green	NNP
12350	7547	55	Kern	Kern	NNP
12350	7547	56	Green	Green	NNP
12350	7547	57	Pea	Pea	NNP
12350	7547	58	Green	Green	NNP
12350	7547	59	Pea	Pea	NNP
12350	7547	60	Purée	Purée	NNP
12350	7547	61	Julienne	Julienne	NNP
12350	7547	62	Leek	Leek	NNP
12350	7547	63	Lentil	Lentil	NNP
12350	7547	64	(	(	-LRB-
12350	7547	65	Linzen	Linzen	NNP
12350	7547	66	)	)	-RRB-
12350	7547	67	No	no	UH
12350	7547	68	.	.	.
12350	7548	1	1	1	CD
12350	7548	2	Lentil	Lentil	NNP
12350	7548	3	(	(	-LRB-
12350	7548	4	Linzen	Linzen	NNP
12350	7548	5	)	)	-RRB-
12350	7548	6	No	no	UH
12350	7548	7	.	.	.
12350	7549	1	2	2	CD
12350	7549	2	Milk	milk	NN
12350	7549	3	Milk	milk	NN
12350	7549	4	and	and	CC
12350	7549	5	Cheese	Cheese	NNP
12350	7549	6	Mock	Mock	NNP
12350	7549	7	Fish	Fish	NNP
12350	7549	8	Chowder	Chowder	NNP
12350	7549	9	Mock	Mock	NNP
12350	7549	10	Turtle	Turtle	NNP
12350	7549	11	Mulligatawny	Mulligatawny	NNP
12350	7549	12	Mushroom	Mushroom	NNP
12350	7549	13	and	and	CC
12350	7549	14	Barley	Barley	NNP
12350	7549	15	Mutton	Mutton	NNP
12350	7549	16	Broth	Broth	NNP
12350	7549	17	Noodle	Noodle	NNP
12350	7549	18	Okra	Okra	NNP
12350	7549	19	Gumbo	Gumbo	NNP
12350	7549	20	(	(	-LRB-
12350	7549	21	Southern	southern	JJ
12350	7549	22	)	)	-RRB-
12350	7549	23	Onion	Onion	NNP
12350	7549	24	Oxtail	Oxtail	NNP
12350	7549	25	Pigeon	Pigeon	NNP
12350	7549	26	Potato	Potato	NNP
12350	7549	27	Potato	Potato	NNP
12350	7549	28	(	(	-LRB-
12350	7549	29	Fleischig	Fleischig	NNP
12350	7549	30	)	)	-RRB-
12350	7549	31	Red	Red	NNP
12350	7549	32	Wine	Wine	NNP
12350	7549	33	Rice	Rice	NNP
12350	7549	34	Broth	Broth	NNP
12350	7549	35	Schalet	Schalet	NNP
12350	7549	36	or	or	CC
12350	7549	37	Tscholnt	Tscholnt	NNP
12350	7549	38	(	(	-LRB-
12350	7549	39	Shabbas	Shabbas	NNP
12350	7549	40	Soup	Soup	NNP
12350	7549	41	)	)	-RRB-
12350	7549	42	Sour	Sour	NNP
12350	7549	43	Milk	milk	NN
12350	7549	44	Sour	Sour	NNP
12350	7549	45	Soup	Soup	NNP
12350	7549	46	(	(	-LRB-
12350	7549	47	for	for	IN
12350	7549	48	Purim	Purim	NNP
12350	7549	49	)	)	-RRB-
12350	7549	50	Soup	Soup	NNP
12350	7549	51	Stock	Stock	NNP
12350	7549	52	,	,	,
12350	7549	53	Directions	Directions	NNP
12350	7549	54	Spinach	Spinach	NNP
12350	7549	55	Split	Split	NNP
12350	7549	56	Pea	Pea	NNP
12350	7549	57	(	(	-LRB-
12350	7549	58	Milchig	Milchig	NNP
12350	7549	59	)	)	-RRB-
12350	7549	60	Tchorba	Tchorba	NNP
12350	7549	61	(	(	-LRB-
12350	7549	62	Turkish	turkish	JJ
12350	7549	63	)	)	-RRB-
12350	7549	64	Tomato	Tomato	NNP
12350	7549	65	Tomato	Tomato	NNP
12350	7549	66	with	with	IN
12350	7549	67	Rice	Rice	NNP
12350	7549	68	Turkey	Turkey	NNP
12350	7549	69	Turnip	Turnip	NNP
12350	7549	70	Veal	Veal	NNP
12350	7549	71	Vegetable	vegetable	NN
12350	7549	72	Vegetable	vegetable	NN
12350	7549	73	(	(	-LRB-
12350	7549	74	Milchig	Milchig	NNP
12350	7549	75	)	)	-RRB-
12350	7549	76	White	White	NNP
12350	7549	77	Stock	Stock	NNP
12350	7549	78	GARNISHES	GARNISHES	NNPS
12350	7549	79	AND	and	CC
12350	7549	80	DUMPLINGS	dumpling	NNS
12350	7549	81	FOR	for	IN
12350	7549	82	SOUPS	SOUPS	NNP
12350	7549	83	Baking	Baking	NNP
12350	7549	84	Powder	Powder	NNP
12350	7549	85	Croutons	Croutons	NNP
12350	7549	86	Drop	Drop	NNP
12350	7549	87	Dumplings	Dumplings	NNP
12350	7549	88	for	for	IN
12350	7549	89	Cream	Cream	NNP
12350	7549	90	Soups	Soups	NNPS
12350	7549	91	Egg	Egg	NNP
12350	7549	92	Egg	Egg	NNP
12350	7549	93	Custard	Custard	NNP
12350	7549	94	Egg	Egg	NNP
12350	7549	95	Drop	Drop	NNP
12350	7549	96	(	(	-LRB-
12350	7549	97	Einlauf	Einlauf	NNP
12350	7549	98	)	)	-RRB-
12350	7549	99	Farina	Farina	NNP
12350	7549	100	Flour	Flour	NNP
12350	7549	101	Balls	Balls	NNPS
12350	7549	102	with	with	IN
12350	7549	103	Almonds	Almonds	NNP
12350	7549	104	Force	Force	NNP
12350	7549	105	-	-	HYPH
12350	7549	106	meat	meat	NN
12350	7549	107	for	for	IN
12350	7549	108	Kreplech	Kreplech	NNP
12350	7549	109	Fritter	Fritter	NNP
12350	7549	110	Beans	Beans	NNPS
12350	7549	111	Grated	grate	VBD
12350	7549	112	Irish	irish	JJ
12350	7549	113	Potato	Potato	NNP
12350	7549	114	Kreplech	Kreplech	NNP
12350	7549	115	or	or	CC
12350	7549	116	Butterflies	Butterflies	NNPS
12350	7549	117	Liver	Liver	NNP
12350	7549	118	Kloesse	Kloesse	NNP
12350	7549	119	Noodles	Noodles	NNP
12350	7549	120	Pfärvel	Pfärvel	NNP
12350	7549	121	or	or	CC
12350	7549	122	Grated	Grated	NNP
12350	7549	123	Egg	Egg	NNP
12350	7549	124	Plaetchen	Plaetchen	NNP
12350	7549	125	Schwem	Schwem	NNP
12350	7549	126	Kloesse	Kloesse	NNP
12350	7549	127	Spatzen	Spatzen	NNP
12350	7549	128	Sponge	Sponge	NNP
12350	7549	129	FISH	FISH	NNS
12350	7549	130	Baked	bake	VBN
12350	7549	131	--	--	:
12350	7549	132	Directions	Directions	NNPS
12350	7549	133	Baked	Baked	NNP
12350	7549	134	Bass	Bass	NNP
12350	7549	135	à	à	NNP
12350	7549	136	la	la	DT
12350	7549	137	Wellington	Wellington	NNP
12350	7549	138	Baked	Baked	NNP
12350	7549	139	Black	Black	NNP
12350	7549	140	Bass	Bass	NNP
12350	7549	141	Baked	Baked	NNP
12350	7549	142	Chopped	chop	VBD
12350	7549	143	Herring	herre	VBG
12350	7549	144	Baked	baked	JJ
12350	7549	145	Fish	fish	NN
12350	7549	146	--	--	:
12350	7549	147	Turkish	turkish	JJ
12350	7549	148	Style	style	NN
12350	7549	149	Baked	Baked	NNP
12350	7549	150	Flounders	Flounders	NNPS
12350	7549	151	Baked	Baked	NNP
12350	7549	152	Mackerel	Mackerel	NNP
12350	7549	153	Baked	Baked	NNP
12350	7549	154	Shad	Shad	NNP
12350	7549	155	Boiled	boil	VBN
12350	7549	156	--	--	:
12350	7549	157	Directions	Directions	NNPS
12350	7549	158	Boiled	Boiled	NNP
12350	7549	159	Salt	Salt	NNP
12350	7549	160	Mackerel	Mackerel	NNP
12350	7549	161	Boiled	Boiled	NNP
12350	7549	162	Trout	Trout	NNP
12350	7549	163	Boned	Boned	NNP
12350	7549	164	Smelts	Smelts	NNP
12350	7549	165	,	,	,
12350	7549	166	Sautéd	Sautéd	NNP
12350	7549	167	Broiled	broil	VBN
12350	7549	168	--	--	:
12350	7549	169	Directions	Directions	NNPS
12350	7549	170	Broiled	Broiled	NNP
12350	7549	171	Salt	Salt	NNP
12350	7549	172	Mackerel	Mackerel	NNP
12350	7549	173	Cod	Cod	NNP
12350	7549	174	Fish	Fish	NNP
12350	7549	175	Balls	Balls	NNPS
12350	7549	176	Cream	Cream	NNP
12350	7549	177	Salmon	Salmon	NNP
12350	7549	178	Croquettes	Croquettes	NNPS
12350	7549	179	of	of	IN
12350	7549	180	Fish	fish	NN
12350	7549	181	Directions	direction	NNS
12350	7549	182	:	:	:
12350	7549	183	How	how	WRB
12350	7549	184	to	to	IN
12350	7549	185	Bone	bone	NN
12350	7549	186	How	how	WRB
12350	7549	187	to	to	TO
12350	7549	188	Clean	clean	VB
12350	7549	189	How	how	WRB
12350	7549	190	to	to	TO
12350	7549	191	Open	open	VB
12350	7549	192	How	how	WRB
12350	7549	193	to	to	IN
12350	7549	194	Skin	skin	NN
12350	7549	195	Filled	fill	VBN
12350	7549	196	Fish	fish	NN
12350	7549	197	--	--	:
12350	7549	198	Turkish	turkish	JJ
12350	7549	199	Style	style	NN
12350	7549	200	Fillet	Fillet	NNP
12350	7549	201	of	of	IN
12350	7549	202	Sole	Sole	NNP
12350	7549	203	à	à	NNP
12350	7549	204	la	la	NNP
12350	7549	205	Creole	Creole	NNP
12350	7549	206	Fillet	Fillet	NNP
12350	7549	207	of	of	IN
12350	7549	208	Sole	Sole	NNP
12350	7549	209	à	à	NNP
12350	7549	210	la	la	NNP
12350	7549	211	Mouquin	Mouquin	NNP
12350	7549	212	Finnan	Finnan	NNP
12350	7549	213	Haddie	Haddie	NNP
12350	7549	214	Finnan	Finnan	NNP
12350	7549	215	Haddie	Haddie	NNP
12350	7549	216	and	and	CC
12350	7549	217	Macaroni	Macaroni	NNP
12350	7549	218	Fish	Fish	NNP
12350	7549	219	for	for	IN
12350	7549	220	Stock	Stock	NNP
12350	7549	221	Fish	Fish	NNP
12350	7549	222	with	with	IN
12350	7549	223	Garlic	Garlic	NNP
12350	7549	224	Fish	Fish	NNP
12350	7549	225	with	with	IN
12350	7549	226	Horseradish	horseradish	JJ
12350	7549	227	Sauce	Sauce	NNP
12350	7549	228	Fish	fish	NN
12350	7549	229	with	with	IN
12350	7549	230	Sauerkraut	Sauerkraut	NNP
12350	7549	231	Fresh	Fresh	NNP
12350	7549	232	Cod	cod	NN
12350	7549	233	or	or	CC
12350	7549	234	Striped	stripe	VBD
12350	7549	235	Bass	Bass	NNP
12350	7549	236	Fritada	Fritada	NNP
12350	7549	237	Frying	Frying	NNP
12350	7549	238	Fish	fish	NN
12350	7549	239	--	--	:
12350	7549	240	Jewish	jewish	JJ
12350	7549	241	Method	Method	NNP
12350	7549	242	Frying	Frying	NNP
12350	7549	243	Fish	fish	NN
12350	7549	244	--	--	:
12350	7549	245	Another	another	DT
12350	7549	246	Method	Method	NNP
12350	7549	247	Gefillte	Gefillte	NNP
12350	7549	248	Fisch	Fisch	NNP
12350	7549	249	Gefillte	Gefillte	NNP
12350	7549	250	Fisch	Fisch	NNP
12350	7549	251	with	with	IN
12350	7549	252	Egg	Egg	NNP
12350	7549	253	Sauce	Sauce	NNP
12350	7549	254	Hecht	Hecht	NNP
12350	7549	255	(	(	-LRB-
12350	7549	256	Pickerel	Pickerel	NNP
12350	7549	257	)	)	-RRB-
12350	7549	258	Kedgeree	Kedgeree	NNP
12350	7549	259	Lemon	Lemon	NNP
12350	7549	260	Fish	fish	NN
12350	7549	261	Marinirte	Marinirte	NNP
12350	7549	262	Marinirte	Marinirte	NNP
12350	7549	263	Herring	herre	VBG
12350	7549	264	(	(	-LRB-
12350	7549	265	Pickled	pickle	VBN
12350	7549	266	)	)	-RRB-
12350	7549	267	Paprika	Paprika	NNP
12350	7549	268	Carp	Carp	NNP
12350	7549	269	Pickle	Pickle	NNP
12350	7549	270	for	for	IN
12350	7549	271	Salmon	Salmon	NNP
12350	7549	272	Pike	Pike	NNP
12350	7549	273	with	with	IN
12350	7549	274	Egg	Egg	NNP
12350	7549	275	Sauce	Sauce	NNP
12350	7549	276	Piquant	Piquant	NNP
12350	7549	277	Remarks	Remarks	NNPS
12350	7549	278	and	and	CC
12350	7549	279	Directions	Directions	NNPS
12350	7549	280	Redsnapper	Redsnapper	NNP
12350	7549	281	with	with	IN
12350	7549	282	Tomato	Tomato	NNP
12350	7549	283	Sauce	Sauce	NNP
12350	7549	284	Russian	russian	JJ
12350	7549	285	Fish	fish	NN
12350	7549	286	Cakes	Cakes	NNP
12350	7549	287	Salmon	Salmon	NNP
12350	7549	288	Cutlet	Cutlet	NNP
12350	7549	289	Salmon	Salmon	NNP
12350	7549	290	Loaf	Loaf	NNP
12350	7549	291	Salt	Salt	NNP
12350	7549	292	Herring	Herring	NNP
12350	7549	293	Sautéd	Sautéd	NNP
12350	7549	294	--	--	:
12350	7549	295	Directions	Directions	NNPS
12350	7549	296	Scalloped	Scalloped	NNP
12350	7549	297	,	,	,
12350	7549	298	No	no	UH
12350	7549	299	.	.	.
12350	7550	1	1	1	CD
12350	7550	2	Scalloped	Scalloped	NNP
12350	7550	3	,	,	,
12350	7550	4	No	no	UH
12350	7550	5	.	.	.
12350	7551	1	2	2	CD
12350	7551	2	Scalloped	Scalloped	NNP
12350	7551	3	Fish	Fish	NNP
12350	7551	4	Roe	Roe	NNP
12350	7551	5	Shad	Shad	NNP
12350	7551	6	Roe	Roe	NNP
12350	7551	7	Soused	souse	VBD
12350	7551	8	Herring	Herring	NNP
12350	7551	9	Stuffed	Stuffed	NNP
12350	7551	10	Herring	Herring	NNP
12350	7551	11	Sweet	sweet	JJ
12350	7551	12	and	and	CC
12350	7551	13	Sour	sour	JJ
12350	7551	14	Sweet	sweet	JJ
12350	7551	15	Sour	sour	JJ
12350	7551	16	Sweet	Sweet	NNP
12350	7551	17	Sour	Sour	NNP
12350	7551	18	with	with	IN
12350	7551	19	Wine	Wine	NNP
12350	7551	20	Swiss	Swiss	NNP
12350	7551	21	Creamed	Creamed	NNP
12350	7551	22	Fish	fish	NN
12350	7551	23	Turkish	turkish	JJ
12350	7551	24	Sauces	sauce	NNS
12350	7551	25	for	for	IN
12350	7551	26	Fish	Fish	NNP
12350	7551	27	Agristoga	Agristoga	NNP
12350	7551	28	Ahilado	Ahilado	NNP
12350	7551	29	Zuemimo	Zuemimo	NNP
12350	7551	30	SAUCES	SAUCES	NNPS
12350	7551	31	FOR	for	IN
12350	7551	32	FISH	FISH	NNS
12350	7551	33	AND	and	CC
12350	7551	34	VEGETABLES	vegetables	NN
12350	7551	35	General	General	NNP
12350	7551	36	Remarks	Remarks	NNPS
12350	7551	37	Anchovy	Anchovy	NNP
12350	7551	38	Bernaise	Bernaise	NNP
12350	7551	39	Cream	Cream	NNP
12350	7551	40	Mustard	Mustard	NNP
12350	7551	41	Cucumber	Cucumber	NNP
12350	7551	42	Curry	Curry	NNP
12350	7551	43	Drawn	Drawn	NNP
12350	7551	44	Butter	Butter	NNP
12350	7551	45	Hollandaise	Hollandaise	NNP
12350	7551	46	Maître	Maître	NNP
12350	7551	47	d'Hôtel	d'Hôtel	NNP
12350	7551	48	Butter	Butter	NNP
12350	7551	49	Mustard	Mustard	NNP
12350	7551	50	Pickle	Pickle	NNP
12350	7551	51	Piquante	Piquante	NNP
12350	7551	52	Quick	Quick	NNP
12350	7551	53	Bernaise	Bernaise	NNP
12350	7551	54	Sardellen	Sardellen	NNP
12350	7551	55	or	or	CC
12350	7551	56	Herring	Herring	NNP
12350	7551	57	Spanish	Spanish	NNP
12350	7551	58	Tartare	Tartare	NNP
12350	7551	59	Tomato	Tomato	NNP
12350	7551	60	Vinaigrette	Vinaigrette	NNP
12350	7551	61	White	White	NNP
12350	7551	62	(	(	-LRB-
12350	7551	63	for	for	IN
12350	7551	64	Vegetables	vegetable	NNS
12350	7551	65	)	)	-RRB-
12350	7551	66	SAUCES	sauce	NNS
12350	7551	67	FOR	for	IN
12350	7551	68	MEATS	meat	NNS
12350	7551	69	Apple	Apple	NNP
12350	7551	70	Bordelaise	Bordelaise	NNP
12350	7551	71	Brown	Brown	NNP
12350	7551	72	Caraway	Caraway	NNP
12350	7551	73	Cranberry	Cranberry	NNP
12350	7551	74	Garlic	Garlic	NNP
12350	7551	75	Horseradish	Horseradish	NNP
12350	7551	76	,	,	,
12350	7551	77	No	no	UH
12350	7551	78	.	.	.
12350	7552	1	1	1	CD
12350	7552	2	Horseradish	horseradish	JJ
12350	7552	3	,	,	,
12350	7552	4	No	no	UH
12350	7552	5	.	.	.
12350	7553	1	2	2	CD
12350	7553	2	Kimmel	Kimmel	NNP
12350	7553	3	Knoblauch	Knoblauch	NNP
12350	7553	4	Lemon	Lemon	NNP
12350	7553	5	Maître	Maître	NNP
12350	7553	6	d'Hôtel	d'Hôtel	NNP
12350	7553	7	Mint	Mint	NNP
12350	7553	8	Mushroom	Mushroom	NNP
12350	7553	9	Olive	Olive	NNP
12350	7553	10	Onion	Onion	NNP
12350	7553	11	Raisin	Raisin	NNP
12350	7553	12	Stewed	Stewed	NNP
12350	7553	13	Cranberries	cranberry	NNS
12350	7553	14	Wine	Wine	NNP
12350	7553	15	FRYING	FRYING	NNP
12350	7553	16	Bread	Bread	NNP
12350	7553	17	Crumbs	Crumbs	NNP
12350	7553	18	,	,	,
12350	7553	19	Prepared	prepare	VBN
12350	7553	20	for	for	IN
12350	7553	21	Frying	fry	VBG
12350	7553	22	Frying	frying	NN
12350	7553	23	--	--	:
12350	7553	24	Directions	direction	NNS
12350	7553	25	To	to	TO
12350	7553	26	Render	Render	NNP
12350	7553	27	Goose	Goose	NNP
12350	7553	28	,	,	,
12350	7553	29	Duck	Duck	NNP
12350	7553	30	or	or	CC
12350	7553	31	Beef	Beef	NNP
12350	7553	32	Fat	fat	JJ
12350	7553	33	To	to	TO
12350	7553	34	Make	make	VB
12350	7553	35	Hard	hard	JJ
12350	7553	36	White	white	JJ
12350	7553	37	Soap	soap	NN
12350	7553	38	ENTRÉES	entrées	NN
12350	7553	39	Aspic	Aspic	NNP
12350	7553	40	(	(	-LRB-
12350	7553	41	Sulz	Sulz	NNP
12350	7553	42	)	)	-RRB-
12350	7553	43	Brains	brain	NNS
12350	7553	44	with	with	IN
12350	7553	45	Egg	Egg	NNP
12350	7553	46	Sauce	Sauce	NNP
12350	7553	47	Brains	brain	NNS
12350	7553	48	,	,	,
12350	7553	49	Sweet	Sweet	NNP
12350	7553	50	and	and	CC
12350	7553	51	Sour	sour	JJ
12350	7553	52	Boiled	boiled	JJ
12350	7553	53	Tongue	Tongue	NNP
12350	7553	54	,	,	,
12350	7553	55	Sweet	Sweet	NNP
12350	7553	56	and	and	CC
12350	7553	57	Sour	Sour	NNP
12350	7553	58	Calf	Calf	NNP
12350	7553	59	's	's	POS
12350	7553	60	Brains	brain	NNS
12350	7553	61	,	,	,
12350	7553	62	Sour	Sour	NNP
12350	7553	63	Calf	Calf	NNP
12350	7553	64	's	's	POS
12350	7553	65	Brains	brain	NNS
12350	7553	66	,	,	,
12350	7553	67	Fried	Fried	NNP
12350	7553	68	Calf	Calf	NNP
12350	7553	69	's	's	POS
12350	7553	70	Feet	Feet	NNPS
12350	7553	71	,	,	,
12350	7553	72	Prunes	Prunes	NNPS
12350	7553	73	and	and	CC
12350	7553	74	Chestnuts	Chestnuts	NNPS
12350	7553	75	Calf	Calf	NNP
12350	7553	76	's	's	POS
12350	7553	77	Feet	foot	NNS
12350	7553	78	,	,	,
12350	7553	79	Scharf	Scharf	NNP
12350	7553	80	Calf	Calf	NNP
12350	7553	81	's	's	POS
12350	7553	82	Foot	Foot	NNP
12350	7553	83	Jelly	Jelly	NNP
12350	7553	84	,	,	,
12350	7553	85	No	no	UH
12350	7553	86	.	.	.
12350	7554	1	1	1	CD
12350	7554	2	Calf	Calf	NNP
12350	7554	3	's	's	POS
12350	7554	4	Foot	Foot	NNP
12350	7554	5	Jelly	Jelly	NNP
12350	7554	6	,	,	,
12350	7554	7	No	no	UH
12350	7554	8	.	.	.
12350	7555	1	2	2	CD
12350	7555	2	Calf	Calf	NNP
12350	7555	3	's	's	POS
12350	7555	4	Liver	Liver	NNP
12350	7555	5	Smothered	smother	VBN
12350	7555	6	in	in	IN
12350	7555	7	Onions	Onions	NNP
12350	7555	8	Cauliflower	Cauliflower	NNP
12350	7555	9	Croquettes	Croquettes	NNPS
12350	7555	10	Chicken	Chicken	NNP
12350	7555	11	Croquette	Croquette	NNP
12350	7555	12	,	,	,
12350	7555	13	No	no	UH
12350	7555	14	.	.	.
12350	7556	1	1	1	CD
12350	7556	2	Chicken	Chicken	NNP
12350	7556	3	Croquette	Croquette	NNP
12350	7556	4	,	,	,
12350	7556	5	No	no	UH
12350	7556	6	.	.	.
12350	7557	1	2	2	CD
12350	7557	2	Chicken	Chicken	NNP
12350	7557	3	Fricassee	Fricassee	NNP
12350	7557	4	with	with	IN
12350	7557	5	Noodles	Noodles	NNP
12350	7557	6	Chicken	Chicken	NNP
12350	7557	7	Livers	Livers	NNPS
12350	7557	8	Chicken	Chicken	NNP
12350	7557	9	à	à	NNP
12350	7557	10	la	la	JJ
12350	7557	11	Sweetbread	sweetbread	NN
12350	7557	12	Croquettes	Croquettes	NNPS
12350	7557	13	--	--	:
12350	7557	14	Directions	Directions	NNPS
12350	7557	15	Croquettes	croquette	NNS
12350	7557	16	of	of	IN
12350	7557	17	Calf	calf	NN
12350	7557	18	's	's	POS
12350	7557	19	Brains	Brains	NNP
12350	7557	20	Croquettes	Croquettes	NNPS
12350	7557	21	of	of	IN
12350	7557	22	Fish	fish	NN
12350	7557	23	Deviled	devil	VBD
12350	7557	24	Brains	brain	NNS
12350	7557	25	Eggplant	eggplant	JJ
12350	7557	26	Croquettes	Croquettes	NNPS
12350	7557	27	(	(	-LRB-
12350	7557	28	Roumanian	Roumanian	NNP
12350	7557	29	)	)	-RRB-
12350	7557	30	Filled	fill	VBN
12350	7557	31	Tongue	Tongue	NNP
12350	7557	32	Gansleber	Gansleber	NNP
12350	7557	33	in	in	IN
12350	7557	34	Sulz	Sulz	NNP
12350	7557	35	Gansleber	Gansleber	NNP
12350	7557	36	Purée	Purée	NNP
12350	7557	37	in	in	IN
12350	7557	38	Sulz	Sulz	NNP
12350	7557	39	Gefillte	Gefillte	NNP
12350	7557	40	Milz	Milz	NNP
12350	7557	41	(	(	-LRB-
12350	7557	42	Milt	Milt	NNP
12350	7557	43	)	)	-RRB-
12350	7557	44	Goose	Goose	NNP
12350	7557	45	Liver	Liver	NNP
12350	7557	46	Goose	Goose	NNP
12350	7557	47	Liver	Liver	NNP
12350	7557	48	Aspic	Aspic	NNP
12350	7557	49	Goose	Goose	NNP
12350	7557	50	Liver	Liver	NNP
12350	7557	51	with	with	IN
12350	7557	52	Glacéd	Glacéd	NNP
12350	7557	53	Chestnuts	Chestnuts	NNP
12350	7557	54	Goose	Goose	NNP
12350	7557	55	Liver	Liver	NNP
12350	7557	56	with	with	IN
12350	7557	57	Mushroom	Mushroom	NNP
12350	7557	58	Sauce	Sauce	NNP
12350	7557	59	Hashed	Hashed	NNP
12350	7557	60	Calf	Calf	NNP
12350	7557	61	's	's	POS
12350	7557	62	Lung	Lung	NNP
12350	7557	63	and	and	CC
12350	7557	64	Heart	Heart	NNP
12350	7557	65	Home	Home	NNP
12350	7557	66	-	-	HYPH
12350	7557	67	made	make	VBN
12350	7557	68	Chicken	Chicken	NNP
12350	7557	69	Tamales	Tamales	NNP
12350	7557	70	Jellied	Jellied	NNP
12350	7557	71	Chicken	Chicken	NNP
12350	7557	72	Kischkes	Kischkes	NNPS
12350	7557	73	Kischkes	Kischkes	NNPS
12350	7557	74	--	--	:
12350	7557	75	Russian	russian	JJ
12350	7557	76	Style	Style	NNP
12350	7557	77	Meat	Meat	NNP
12350	7557	78	Croquettes	Croquettes	NNP
12350	7557	79	Meat	Meat	NNP
12350	7557	80	and	and	CC
12350	7557	81	Boiled	Boiled	NNP
12350	7557	82	Hominy	Hominy	NNP
12350	7557	83	Croquettes	Croquettes	NNPS
12350	7557	84	Milt	Milt	NNP
12350	7557	85	,	,	,
12350	7557	86	Stewed	Stewed	NNP
12350	7557	87	Peanut	Peanut	NNP
12350	7557	88	and	and	CC
12350	7557	89	Rice	Rice	NNP
12350	7557	90	Croquettes	Croquettes	NNP
12350	7557	91	Pickled	pickle	VBD
12350	7557	92	Beef	Beef	NNP
12350	7557	93	Tongue	Tongue	NNP
12350	7557	94	Potato	Potato	NNP
12350	7557	95	Croquettes	croquette	NNS
12350	7557	96	Pressed	press	VBD
12350	7557	97	Chicken	Chicken	NNP
12350	7557	98	Rice	Rice	NNP
12350	7557	99	Croquettes	Croquettes	NNPS
12350	7557	100	,	,	,
12350	7557	101	No	no	UH
12350	7557	102	.	.	.
12350	7558	1	1	1	CD
12350	7558	2	Rice	Rice	NNP
12350	7558	3	Croquettes	Croquettes	NNPS
12350	7558	4	,	,	,
12350	7558	5	No	no	UH
12350	7558	6	.	.	.
12350	7559	1	2	2	CD
12350	7559	2	Smoked	smoke	VBN
12350	7559	3	Tongue	Tongue	NNP
12350	7559	4	Smothered	Smothered	NNP
12350	7559	5	Tongue	Tongue	NNP
12350	7559	6	Spanish	Spanish	NNP
12350	7559	7	Liver	Liver	NNP
12350	7559	8	Sweetbreads	Sweetbreads	NNPS
12350	7559	9	Sweetbread	sweetbread	VBP
12350	7559	10	Croquettes	croquette	NNS
12350	7559	11	Sweetbread	sweetbread	VBP
12350	7559	12	Glacé	Glacé	NNP
12350	7559	13	Sweetbread	sweetbread	NN
12350	7559	14	Sauté	Sauté	NNP
12350	7559	15	with	with	IN
12350	7559	16	Mushrooms	Mushrooms	NNPS
12350	7559	17	Sweet	Sweet	NNP
12350	7559	18	Potato	Potato	NNP
12350	7559	19	Croquettes	croquette	VBZ
12350	7559	20	Tripe	tripe	NN
12350	7559	21	à	à	NN
12350	7559	22	la	la	DT
12350	7559	23	Creole	Creole	NNP
12350	7559	24	Tripe	Tripe	NNP
12350	7559	25	,	,	,
12350	7559	26	Family	Family	NNP
12350	7559	27	Style	Style	NNP
12350	7559	28	Veal	veal	NN
12350	7559	29	Croquettes	croquette	VBZ
12350	7559	30	Veal	veal	NN
12350	7559	31	Sweetbread	sweetbread	NN
12350	7559	32	MEATS	MEATS	NNP
12350	7559	33	An	an	DT
12350	7559	34	Easy	Easy	NNP
12350	7559	35	Pot	Pot	NNP
12350	7559	36	Roast	Roast	NNP
12350	7559	37	Baked	Baked	NNP
12350	7559	38	Hash	Hash	NNP
12350	7559	39	Beef	Beef	NNP
12350	7559	40	Loaf	Loaf	NNP
12350	7559	41	Beefsteak	Beefsteak	NNP
12350	7559	42	,	,	,
12350	7559	43	Broiled	Broiled	NNP
12350	7559	44	Beefsteak	Beefsteak	NNP
12350	7559	45	,	,	,
12350	7559	46	Fried	Fried	NNP
12350	7559	47	Bitki	Bitki	NNP
12350	7559	48	(	(	-LRB-
12350	7559	49	Russian	Russian	NNP
12350	7559	50	Hamburger	Hamburger	NNP
12350	7559	51	Steak	Steak	NNP
12350	7559	52	)	)	-RRB-
12350	7559	53	Boiled	Boiled	NNP
12350	7559	54	Corned	Corned	NNP
12350	7559	55	Beef	Beef	NNP
12350	7559	56	Braised	Braised	NNP
12350	7559	57	Oxtails	Oxtails	NNP
12350	7559	58	Breast	Breast	NNP
12350	7559	59	Flank	Flank	NNP
12350	7559	60	(	(	-LRB-
12350	7559	61	Short	Short	NNP
12350	7559	62	Ribs	Ribs	NNP
12350	7559	63	)	)	-RRB-
12350	7559	64	and	and	CC
12350	7559	65	Yellow	Yellow	NNP
12350	7559	66	Turnips	Turnips	NNP
12350	7559	67	Breast	Breast	NNP
12350	7559	68	of	of	IN
12350	7559	69	Mutton	Mutton	NNP
12350	7559	70	,	,	,
12350	7559	71	Stewed	stew	VBN
12350	7559	72	with	with	IN
12350	7559	73	Carrots	Carrots	NNP
12350	7559	74	Breast	Breast	NNP
12350	7559	75	of	of	IN
12350	7559	76	Veal	Veal	NNP
12350	7559	77	,	,	,
12350	7559	78	Roasted	Roasted	NNP
12350	7559	79	Brisket	Brisket	NNP
12350	7559	80	of	of	IN
12350	7559	81	Beef	Beef	NNP
12350	7559	82	(	(	-LRB-
12350	7559	83	Brustdeckel	Brustdeckel	NNP
12350	7559	84	)	)	-RRB-
12350	7559	85	Brisket	Brisket	NNP
12350	7559	86	of	of	IN
12350	7559	87	Beef	Beef	NNP
12350	7559	88	with	with	IN
12350	7559	89	Sauerkraut	Sauerkraut	NNP
12350	7559	90	Brunswick	Brunswick	NNP
12350	7559	91	Stew	Stew	NNP
12350	7559	92	Carnatzlich	Carnatzlich	NNP
12350	7559	93	(	(	-LRB-
12350	7559	94	Roumanian	Roumanian	NNP
12350	7559	95	)	)	-RRB-
12350	7559	96	Calf	Calf	NNP
12350	7559	97	's	's	POS
12350	7559	98	Hearts	heart	NNS
12350	7559	99	Chopped	chop	VBD
12350	7559	100	Meat	Meat	NNP
12350	7559	101	with	with	IN
12350	7559	102	Raisins	Raisins	NNP
12350	7559	103	(	(	-LRB-
12350	7559	104	Roumanian	Roumanian	NNP
12350	7559	105	)	)	-RRB-
12350	7559	106	Curried	Curried	NNP
12350	7559	107	Mutton	Mutton	NNP
12350	7559	108	Directions	Directions	NNPS
12350	7559	109	for	for	IN
12350	7559	110	Cooking	Cooking	NNP
12350	7559	111	Meats	Meats	NNPS
12350	7559	112	Enchiladas	Enchiladas	NNP
12350	7559	113	Fricasseed	Fricasseed	NNP
12350	7559	114	Veal	Veal	NNP
12350	7559	115	with	with	IN
12350	7559	116	Cauliflower	Cauliflower	NNP
12350	7559	117	Fried	Fried	NNP
12350	7559	118	Steak	Steak	NNP
12350	7559	119	with	with	IN
12350	7559	120	Onions	Onions	NNP
12350	7559	121	Gewetsh	Gewetsh	NNP
12350	7559	122	(	(	-LRB-
12350	7559	123	Servian	Servian	NNP
12350	7559	124	)	)	-RRB-
12350	7559	125	Goulash	Goulash	NNP
12350	7559	126	,	,	,
12350	7559	127	Hungarian	Hungarian	NNP
12350	7559	128	Goulash	Goulash	NNP
12350	7559	129	,	,	,
12350	7559	130	Russian	Russian	NNP
12350	7559	131	Hamburger	Hamburger	NNP
12350	7559	132	Steak	Steak	NNP
12350	7559	133	Home	Home	NNP
12350	7559	134	-	-	HYPH
12350	7559	135	made	make	VBN
12350	7559	136	Corned	Corned	NNP
12350	7559	137	Beef	Beef	NNP
12350	7559	138	Irish	Irish	NNP
12350	7559	139	Stew	Stew	NNP
12350	7559	140	Lamb	Lamb	NNP
12350	7559	141	Chops	Chops	NNPS
12350	7559	142	Lamb	Lamb	NNP
12350	7559	143	and	and	CC
12350	7559	144	Macaroni	Macaroni	NNP
12350	7559	145	Lamb	Lamb	NNP
12350	7559	146	Stew	Stew	NNP
12350	7559	147	--	--	:
12350	7559	148	Tocane	Tocane	NNP
12350	7559	149	Left	Left	NNP
12350	7559	150	-	-	HYPH
12350	7559	151	over	over	RP
12350	7559	152	Meats	meat	NNS
12350	7559	153	Marrow	Marrow	NNP
12350	7559	154	Bones	Bones	NNPS
12350	7559	155	Meat	Meat	NNP
12350	7559	156	Olives	Olives	NNPS
12350	7559	157	Meat	Meat	NNP
12350	7559	158	Pie	Pie	NNP
12350	7559	159	Meat	Meat	NNP
12350	7559	160	and	and	CC
12350	7559	161	Spaghetti	Spaghetti	NNP
12350	7559	162	Mock	Mock	NNP
12350	7559	163	Duck	Duck	NNP
12350	7559	164	Mutton	Mutton	NNP
12350	7559	165	Chops	Chops	NNP
12350	7559	166	Pan	Pan	NNP
12350	7559	167	Roast	Roast	NNP
12350	7559	168	Beef	Beef	NNP
12350	7559	169	Pickled	Pickled	NNP
12350	7559	170	Meat	Meat	NNP
12350	7559	171	--	--	.
12350	7559	172	Home	home	NN
12350	7559	173	-	-	HYPH
12350	7559	174	made	make	VBN
12350	7559	175	Corned	Corned	NNP
12350	7559	176	Beef	Beef	NNP
12350	7559	177	Pot	Pot	NNP
12350	7559	178	Roast	Roast	NNP
12350	7559	179	(	(	-LRB-
12350	7559	180	Braised	Braised	NNP
12350	7559	181	Beef	Beef	NNP
12350	7559	182	)	)	-RRB-
12350	7559	183	Roast	Roast	NNP
12350	7559	184	Beef	Beef	NNP
12350	7559	185	,	,	,
12350	7559	186	No	no	UH
12350	7559	187	.	.	.
12350	7560	1	1	1	CD
12350	7560	2	Roast	Roast	NNP
12350	7560	3	Beef	Beef	NNP
12350	7560	4	,	,	,
12350	7560	5	No	no	UH
12350	7560	6	.	.	.
12350	7561	1	2	2	CD
12350	7561	2	Roast	Roast	NNP
12350	7561	3	Beef	Beef	NNP
12350	7561	4	--	--	:
12350	7561	5	Russian	russian	JJ
12350	7561	6	Style	Style	NNP
12350	7561	7	Roast	Roast	NNP
12350	7561	8	Mutton	Mutton	NNP
12350	7561	9	with	with	IN
12350	7561	10	Potatoes	Potatoes	NNP
12350	7561	11	Roast	Roast	NNP
12350	7561	12	Veal	Veal	NNP
12350	7561	13	Rolled	roll	VBD
12350	7561	14	Beef	Beef	NNP
12350	7561	15	--	--	:
12350	7561	16	Pot	Pot	NNP
12350	7561	17	-	-	HYPH
12350	7561	18	Roasted	Roasted	NNP
12350	7561	19	Sauerbraten	Sauerbraten	NNP
12350	7561	20	Short	Short	NNP
12350	7561	21	Ribs	Ribs	NNP
12350	7561	22	of	of	IN
12350	7561	23	Beef	Beef	NNP
12350	7561	24	--	--	:
12350	7561	25	Spanish	Spanish	NNP
12350	7561	26	Shoulder	Shoulder	NNP
12350	7561	27	or	or	CC
12350	7561	28	Neck	Neck	NNP
12350	7561	29	of	of	IN
12350	7561	30	Veal	Veal	NNP
12350	7561	31	--	--	:
12350	7561	32	Hungarian	hungarian	JJ
12350	7561	33	Style	style	NN
12350	7561	34	Smoked	smoke	VBD
12350	7561	35	Beef	Beef	NNP
12350	7561	36	Soup	Soup	NNP
12350	7561	37	Meat	Meat	NNP
12350	7561	38	Stewed	Stewed	NNP
12350	7561	39	Veal	veal	NN
12350	7561	40	Stuffed	Stuffed	NNP
12350	7561	41	Shoulder	Shoulder	NNP
12350	7561	42	of	of	IN
12350	7561	43	Mutton	Mutton	NNP
12350	7561	44	Stuffed	Stuffed	NNP
12350	7561	45	Shoulder	Shoulder	NNP
12350	7561	46	of	of	IN
12350	7561	47	Veal	Veal	NNP
12350	7561	48	Sulze	Sulze	NNP
12350	7561	49	von	von	NNP
12350	7561	50	Kalbsfuesen	Kalbsfuesen	NNP
12350	7561	51	To	to	IN
12350	7561	52	Broil	Broil	NNP
12350	7561	53	Steak	Steak	NNP
12350	7561	54	by	by	IN
12350	7561	55	Gas	Gas	NNP
12350	7561	56	Vienna	Vienna	NNP
12350	7561	57	Roast	Roast	NNP
12350	7561	58	Veal	Veal	NNP
12350	7561	59	Loaf	Loaf	NNP
12350	7561	60	Vienna	Vienna	NNP
12350	7561	61	Sausage	Sausage	NNP
12350	7561	62	Wiener	Wiener	NNP
12350	7561	63	Braten	Braten	NNP
12350	7561	64	(	(	-LRB-
12350	7561	65	Vienna	Vienna	NNP
12350	7561	66	Roast	Roast	NNP
12350	7561	67	)	)	-RRB-
12350	7561	68	POULTRY	POULTRY	NNP
12350	7561	69	Amastich	Amastich	NNP
12350	7561	70	Boiled	Boiled	NNP
12350	7561	71	Chicken	Chicken	NNP
12350	7561	72	,	,	,
12350	7561	73	Baked	Baked	NNP
12350	7561	74	Broiled	Broiled	NNP
12350	7561	75	Spring	Spring	NNP
12350	7561	76	Chicken	Chicken	NNP
12350	7561	77	Broiled	broil	VBD
12350	7561	78	Squab	Squab	NNP
12350	7561	79	Chicken	Chicken	NNP
12350	7561	80	en	en	IN
12350	7561	81	Casserole	Casserole	NNP
12350	7561	82	Chicken	Chicken	NNP
12350	7561	83	Curry	Curry	NNP
12350	7561	84	Chicken	Chicken	NNP
12350	7561	85	Fricassee	Fricassee	NNP
12350	7561	86	Chicken	Chicken	NNP
12350	7561	87	à	à	NNP
12350	7561	88	la	la	DT
12350	7561	89	Italienne	Italienne	NNP
12350	7561	90	Chicken	Chicken	NNP
12350	7561	91	Paprika	Paprika	NNP
12350	7561	92	with	with	IN
12350	7561	93	Rice	Rice	NNP
12350	7561	94	Chicken	Chicken	NNP
12350	7561	95	with	with	IN
12350	7561	96	Rice	Rice	NNP
12350	7561	97	Chicken	Chicken	NNP
12350	7561	98	with	with	IN
12350	7561	99	Spaghetti	Spaghetti	NNP
12350	7561	100	en	en	IN
12350	7561	101	Casserole	Casserole	NNP
12350	7561	102	Chicken	Chicken	NNP
12350	7561	103	--	--	:
12350	7561	104	Turkish	turkish	JJ
12350	7561	105	Style	Style	NNP
12350	7561	106	Chili	Chili	NNP
12350	7561	107	Con	Con	NNP
12350	7561	108	Carne	Carne	NNP
12350	7561	109	Duck	Duck	NNP
12350	7561	110	Duck	Duck	NNP
12350	7561	111	à	à	NNP
12350	7561	112	la	la	FW
12350	7561	113	Mode	Mode	NNP
12350	7561	114	in	in	IN
12350	7561	115	Jelly	Jelly	NNP
12350	7561	116	Fried	Fried	NNP
12350	7561	117	Spring	Spring	NNP
12350	7561	118	Chicken	Chicken	NNP
12350	7561	119	Gaenseklein	Gaenseklein	NNP
12350	7561	120	Geschundene	Geschundene	NNP
12350	7561	121	Gans	Gans	NNPS
12350	7561	122	Giblets	Giblets	NNPS
12350	7561	123	Goose	Goose	NNP
12350	7561	124	Grieben	Grieben	NNP
12350	7561	125	(	(	-LRB-
12350	7561	126	Cracklings	Cracklings	NNP
12350	7561	127	)	)	-RRB-
12350	7561	128	Goose	Goose	NNP
12350	7561	129	Meat	Meat	NNP
12350	7561	130	Preserved	Preserved	NNP
12350	7561	131	in	in	IN
12350	7561	132	Fat	Fat	NNP
12350	7561	133	Minced	Minced	NNP
12350	7561	134	Goose	Goose	NNP
12350	7561	135	--	--	:
12350	7561	136	Hungarian	hungarian	JJ
12350	7561	137	Style	Style	NNP
12350	7561	138	Pigeon	Pigeon	NNP
12350	7561	139	Pie	Pie	NNP
12350	7561	140	Pilaf	Pilaf	NNP
12350	7561	141	--	--	:
12350	7561	142	Russian	russian	JJ
12350	7561	143	Style	Style	NNP
12350	7561	144	Pilaf	Pilaf	NNP
12350	7561	145	--	--	:
12350	7561	146	Turkish	turkish	JJ
12350	7561	147	Style	Style	NNP
12350	7561	148	Poultry	Poultry	NNP
12350	7561	149	,	,	,
12350	7561	150	to	to	IN
12350	7561	151	Dress	dress	VB
12350	7561	152	and	and	CC
12350	7561	153	Clean	Clean	NNP
12350	7561	154	Roast	Roast	NNP
12350	7561	155	Duck	Duck	NNP
12350	7561	156	Roast	Roast	NNP
12350	7561	157	Chicken	Chicken	NNP
12350	7561	158	Roast	Roast	NNP
12350	7561	159	Goose	Goose	NNP
12350	7561	160	Roast	Roast	NNP
12350	7561	161	Goose	Goose	NNP
12350	7561	162	Breast	Breast	NNP
12350	7561	163	Roast	Roast	NNP
12350	7561	164	Turkey	Turkey	NNP
12350	7561	165	Smoked	Smoked	NNP
12350	7561	166	Goose	Goose	NNP
12350	7561	167	Smoked	Smoked	NNP
12350	7561	168	Goose	Goose	NNP
12350	7561	169	Breast	Breast	NNP
12350	7561	170	Smothered	Smothered	NNP
12350	7561	171	Chicken	Chicken	NNP
12350	7561	172	Spanish	Spanish	NNP
12350	7561	173	Pie	Pie	NNP
12350	7561	174	Squab	Squab	NNP
12350	7561	175	or	or	CC
12350	7561	176	Nest	Nest	NNP
12350	7561	177	Pigeons	Pigeons	NNPS
12350	7561	178	Squab	Squab	NNP
12350	7561	179	en	en	IN
12350	7561	180	Casserole	Casserole	NNP
12350	7561	181	Stewed	Stewed	NNP
12350	7561	182	Goose	Goose	NNP
12350	7561	183	,	,	,
12350	7561	184	Piquante	Piquante	NNP
12350	7561	185	Stuffed	Stuffed	NNP
12350	7561	186	Chicken	Chicken	NNP
12350	7561	187	--	--	:
12350	7561	188	Turkish	turkish	JJ
12350	7561	189	Style	style	NN
12350	7561	190	Stuffed	Stuffed	NNP
12350	7561	191	Goose	Goose	NNP
12350	7561	192	Neck	Neck	NNP
12350	7561	193	Stuffed	Stuffed	NNP
12350	7561	194	Goose	Goose	NNP
12350	7561	195	Neck	Neck	NNP
12350	7561	196	--	--	:
12350	7561	197	Russian	russian	JJ
12350	7561	198	Style	style	NN
12350	7561	199	To	to	IN
12350	7561	200	Truss	Truss	NNP
12350	7561	201	Chicken	Chicken	NNP
12350	7561	202	Turkey	Turkey	NNP
12350	7561	203	Neck	Neck	NNP
12350	7561	204	,	,	,
12350	7561	205	Stuffed	stuff	VBN
12350	7561	206	--	--	:
12350	7561	207	Turkish	turkish	JJ
12350	7561	208	Style	style	NN
12350	7561	209	STUFFINGS	stuffings	NN
12350	7561	210	FOR	for	IN
12350	7561	211	MEAT	meat	NN
12350	7561	212	AND	and	CC
12350	7561	213	POULTRY	POULTRY	NNP
12350	7561	214	Bread	bread	NN
12350	7561	215	Dressing	dress	VBG
12350	7561	216	for	for	IN
12350	7561	217	Fowl	Fowl	NNP
12350	7561	218	Chestnut	Chestnut	NNP
12350	7561	219	Stuffing	stuff	VBG
12350	7561	220	Crumb	crumb	JJ
12350	7561	221	Dressing	dress	VBG
12350	7561	222	Meat	meat	NN
12350	7561	223	Dressing	dress	VBG
12350	7561	224	for	for	IN
12350	7561	225	Poultry	Poultry	NNP
12350	7561	226	Potato	Potato	NNP
12350	7561	227	Stuffing	Stuffing	NNP
12350	7561	228	Raisin	Raisin	NNP
12350	7561	229	Stuffing	stuff	VBG
12350	7561	230	To	to	IN
12350	7561	231	Stuff	Stuff	NNP
12350	7561	232	Poultry	poultry	NN
12350	7561	233	VEGETABLES	VEGETABLES	NNP
12350	7561	234	Arday	Arday	NNP
12350	7561	235	-	-	HYPH
12350	7561	236	Influs	Influs	NNP
12350	7561	237	Asparagus	Asparagus	NNP
12350	7561	238	Asparagus	Asparagus	NNP
12350	7561	239	,	,	,
12350	7561	240	Canned	Canned	NNP
12350	7561	241	Asparagus	Asparagus	NNP
12350	7561	242	,	,	,
12350	7561	243	Hungarian	Hungarian	NNP
12350	7561	244	Artichokes	Artichokes	NNP
12350	7561	245	,	,	,
12350	7561	246	French	French	NNP
12350	7561	247	or	or	CC
12350	7561	248	Globe	Globe	NNP
12350	7561	249	Artichokes	Artichokes	NNP
12350	7561	250	,	,	,
12350	7561	251	French	French	NNP
12350	7561	252	with	with	IN
12350	7561	253	Tomato	Tomato	NNP
12350	7561	254	Sauce	Sauce	NNP
12350	7561	255	Artichokes	Artichokes	NNPS
12350	7561	256	,	,	,
12350	7561	257	Jerusalem	Jerusalem	NNP
12350	7561	258	Baked	bake	VBD
12350	7561	259	Beans	Beans	NNPS
12350	7561	260	with	with	IN
12350	7561	261	Brisket	Brisket	NNP
12350	7561	262	of	of	IN
12350	7561	263	Beef	Beef	NNP
12350	7561	264	Beans	Beans	NNPS
12350	7561	265	and	and	CC
12350	7561	266	Barley	Barley	NNP
12350	7561	267	Beet	Beet	NNP
12350	7561	268	Greens	Greens	NNP
12350	7561	269	Beets	Beets	NNPS
12350	7561	270	,	,	,
12350	7561	271	Baked	Baked	NNP
12350	7561	272	Beets	Beets	NNPS
12350	7561	273	,	,	,
12350	7561	274	Boiled	Boiled	NNP
12350	7561	275	Beets	Beets	NNPS
12350	7561	276	,	,	,
12350	7561	277	Sour	Sour	NNP
12350	7561	278	,	,	,
12350	7561	279	Buttered	Buttered	NNP
12350	7561	280	Belgian	Belgian	NNP
12350	7561	281	Red	Red	NNP
12350	7561	282	Cabbage	Cabbage	NNP
12350	7561	283	Boston	Boston	NNP
12350	7561	284	Roast	Roast	NNP
12350	7561	285	Brussels	Brussels	NNP
12350	7561	286	Sprouts	Sprouts	NNP
12350	7561	287	Cabbage	Cabbage	NNP
12350	7561	288	,	,	,
12350	7561	289	to	to	IN
12350	7561	290	Boil	Boil	NNP
12350	7561	291	Cabbage	Cabbage	NNP
12350	7561	292	Boiled	boil	VBN
12350	7561	293	with	with	IN
12350	7561	294	Carrots	Carrots	NNP
12350	7561	295	Cabbage	Cabbage	NNP
12350	7561	296	,	,	,
12350	7561	297	Creamed	Creamed	NNP
12350	7561	298	New	New	NNP
12350	7561	299	Cabbage	Cabbage	NNP
12350	7561	300	,	,	,
12350	7561	301	Filled	fill	VBN
12350	7561	302	Cabbage	Cabbage	NNP
12350	7561	303	,	,	,
12350	7561	304	Fried	Fried	NNP
12350	7561	305	Cabbage	Cabbage	NNP
12350	7561	306	,	,	,
12350	7561	307	Red	Red	NNP
12350	7561	308	Cabbage	Cabbage	NNP
12350	7561	309	,	,	,
12350	7561	310	Red	Red	NNP
12350	7561	311	,	,	,
12350	7561	312	with	with	IN
12350	7561	313	Chestnuts	Chestnuts	NNPS
12350	7561	314	and	and	CC
12350	7561	315	Prunes	Prunes	NNPS
12350	7561	316	Cabbage	Cabbage	NNP
12350	7561	317	,	,	,
12350	7561	318	Stewed	Stewed	NNP
12350	7561	319	Carrots	Carrots	NNP
12350	7561	320	Carrots	carrot	NNS
12350	7561	321	Boiled	boil	VBN
12350	7561	322	with	with	IN
12350	7561	323	Cabbage	Cabbage	NNP
12350	7561	324	Carrots	Carrots	NNP
12350	7561	325	with	with	IN
12350	7561	326	Brisket	Brisket	NNP
12350	7561	327	of	of	IN
12350	7561	328	Beef	Beef	NNP
12350	7561	329	Carrots	Carrots	NNP
12350	7561	330	,	,	,
12350	7561	331	Compote	Compote	NNP
12350	7561	332	of	of	IN
12350	7561	333	--	--	:
12350	7561	334	Russian	russian	JJ
12350	7561	335	Style	Style	NNP
12350	7561	336	Carrots	Carrots	NNPS
12350	7561	337	,	,	,
12350	7561	338	Flemish	flemish	JJ
12350	7561	339	Carrots	Carrots	NNPS
12350	7561	340	,	,	,
12350	7561	341	Lemon	Lemon	NNP
12350	7561	342	Carrots	Carrots	NNPS
12350	7561	343	and	and	CC
12350	7561	344	Green	Green	NNP
12350	7561	345	Peas	Peas	NNP
12350	7561	346	Carrots	Carrots	NNP
12350	7561	347	,	,	,
12350	7561	348	Simmered	Simmered	NNP
12350	7561	349	Cauliflower	Cauliflower	NNP
12350	7561	350	Cauliflower	Cauliflower	NNP
12350	7561	351	--	--	:
12350	7561	352	Hungarian	hungarian	JJ
12350	7561	353	Style	Style	NNP
12350	7561	354	Cauliflower	Cauliflower	NNP
12350	7561	355	with	with	IN
12350	7561	356	Brown	Brown	NNP
12350	7561	357	Crumbs	Crumbs	NNP
12350	7561	358	Cauliflower	Cauliflower	NNP
12350	7561	359	(	(	-LRB-
12350	7561	360	Roumanian	Roumanian	NNP
12350	7561	361	)	)	-RRB-
12350	7561	362	Cauliflower	Cauliflower	NNP
12350	7561	363	,	,	,
12350	7561	364	Scalloped	Scalloped	NNP
12350	7561	365	Cauliflower	Cauliflower	NNP
12350	7561	366	,	,	,
12350	7561	367	Spanish	spanish	JJ
12350	7561	368	Celeriac	Celeriac	NNP
12350	7561	369	Celeriac	Celeriac	NNP
12350	7561	370	,	,	,
12350	7561	371	Purée	Purée	NNP
12350	7561	372	of	of	IN
12350	7561	373	Celery	Celery	NNP
12350	7561	374	,	,	,
12350	7561	375	Creamed	Creamed	NNP
12350	7561	376	Celery	Celery	NNP
12350	7561	377	with	with	IN
12350	7561	378	Chestnuts	chestnut	NNS
12350	7561	379	(	(	-LRB-
12350	7561	380	Turkish	turkish	JJ
12350	7561	381	)	)	-RRB-
12350	7561	382	Chestnuts	chestnut	NNS
12350	7561	383	,	,	,
12350	7561	384	Boiled	Boiled	NNP
12350	7561	385	Chestnuts	Chestnuts	NNP
12350	7561	386	with	with	IN
12350	7561	387	Celery	Celery	NNP
12350	7561	388	(	(	-LRB-
12350	7561	389	Turkish	turkish	JJ
12350	7561	390	)	)	-RRB-
12350	7561	391	Chestnuts	chestnut	NNS
12350	7561	392	and	and	CC
12350	7561	393	Prunes	Prunes	NNP
12350	7561	394	Chestnut	Chestnut	NNP
12350	7561	395	Purée	Purée	NNP
12350	7561	396	Chestnuts	Chestnuts	NNP
12350	7561	397	and	and	CC
12350	7561	398	Raisins	Raisins	NNP
12350	7561	399	Chestnuts	Chestnuts	NNP
12350	7561	400	,	,	,
12350	7561	401	Roasted	Roasted	NNP
12350	7561	402	Cold	Cold	NNP
12350	7561	403	Slaw	Slaw	NNP
12350	7561	404	Corn	Corn	NNP
12350	7561	405	,	,	,
12350	7561	406	Canned	Canned	NNP
12350	7561	407	Corn	Corn	NNP
12350	7561	408	off	off	RP
12350	7561	409	the	the	DT
12350	7561	410	Cob	Cob	NNP
12350	7561	411	Corn	Corn	NNP
12350	7561	412	on	on	IN
12350	7561	413	the	the	DT
12350	7561	414	Cob	Cob	NNP
12350	7561	415	Corn	Corn	NNP
12350	7561	416	and	and	CC
12350	7561	417	Potatoes	Potatoes	NNPS
12350	7561	418	Cucumbers	Cucumbers	NNPS
12350	7561	419	,	,	,
12350	7561	420	Fried	Fried	NNP
12350	7561	421	Cucumbers	Cucumbers	NNPS
12350	7561	422	,	,	,
12350	7561	423	Stuffed	Stuffed	NNP
12350	7561	424	Dandelions	dandelion	NNS
12350	7561	425	Dried	dry	VBD
12350	7561	426	Beans	Beans	NNPS
12350	7561	427	--	--	:
12350	7561	428	Directions	direction	NNS
12350	7561	429	Dried	dry	VBD
12350	7561	430	Lima	Lima	NNPS
12350	7561	431	Beans	Beans	NNPS
12350	7561	432	,	,	,
12350	7561	433	Baked	Baked	NNP
12350	7561	434	Dried	dry	VBD
12350	7561	435	Pea	Pea	NNP
12350	7561	436	Purée	Purée	NNP
12350	7561	437	Eggplant	Eggplant	NNP
12350	7561	438	,	,	,
12350	7561	439	Baked	Baked	NNP
12350	7561	440	Eggplant	Eggplant	NNP
12350	7561	441	and	and	CC
12350	7561	442	Baked	Baked	NNP
12350	7561	443	Tomatoes	Tomatoes	NNPS
12350	7561	444	Eggplant	Eggplant	NNP
12350	7561	445	,	,	,
12350	7561	446	Broiled	Broiled	NNP
12350	7561	447	Eggplant	Eggplant	NNP
12350	7561	448	,	,	,
12350	7561	449	Fried	Fried	NNP
12350	7561	450	Eggplant	Eggplant	NNP
12350	7561	451	Fried	fry	VBN
12350	7561	452	in	in	IN
12350	7561	453	Oil	oil	NN
12350	7561	454	--	--	:
12350	7561	455	Turkish	turkish	JJ
12350	7561	456	Style	style	NN
12350	7561	457	Eggplant	Eggplant	NNP
12350	7561	458	(	(	-LRB-
12350	7561	459	Roumanian	roumanian	JJ
12350	7561	460	)	)	-RRB-
12350	7561	461	Farsole	Farsole	NNP
12350	7561	462	Farsole	Farsole	NNP
12350	7561	463	Dulce	Dulce	NNP
12350	7561	464	General	General	NNP
12350	7561	465	Remarks	Remarks	NNPS
12350	7561	466	Green	Green	NNP
12350	7561	467	Peas	Peas	NNP
12350	7561	468	Green	Green	NNP
12350	7561	469	Peas	Peas	NNPS
12350	7561	470	with	with	IN
12350	7561	471	Pfärvel	Pfärvel	NNP
12350	7561	472	Green	Green	NNP
12350	7561	473	Peas	Peas	NNP
12350	7561	474	and	and	CC
12350	7561	475	Rice	Rice	NNP
12350	7561	476	Haricot	Haricot	NNP
12350	7561	477	Beans	Beans	NNPS
12350	7561	478	and	and	CC
12350	7561	479	Beef	Beef	NNP
12350	7561	480	Hot	Hot	NNP
12350	7561	481	Slaw	Slaw	NNP
12350	7561	482	Kal	Kal	NNP
12350	7561	483	Dolmar	Dolmar	NNP
12350	7561	484	Kale	Kale	NNP
12350	7561	485	Kidney	Kidney	NNP
12350	7561	486	Beans	Beans	NNPS
12350	7561	487	with	with	IN
12350	7561	488	Brown	Brown	NNP
12350	7561	489	Sauce	Sauce	NNP
12350	7561	490	Kohl	Kohl	NNP
12350	7561	491	-	-	HYPH
12350	7561	492	rabi	rabi	NNP
12350	7561	493	Kohl	Kohl	NNP
12350	7561	494	-	-	HYPH
12350	7561	495	rabi	rabi	NNP
12350	7561	496	with	with	IN
12350	7561	497	Breast	Breast	NNP
12350	7561	498	of	of	IN
12350	7561	499	Lamb	Lamb	NNP
12350	7561	500	Lentils	Lentils	NNP
12350	7561	501	,	,	,
12350	7561	502	Baked	Baked	NNP
12350	7561	503	Lentil	Lentil	NNP
12350	7561	504	Sausages	Sausages	NNPS
12350	7561	505	Lettuce	Lettuce	NNP
12350	7561	506	Lettuce	Lettuce	NNP
12350	7561	507	,	,	,
12350	7561	508	Boiled	Boiled	NNP
12350	7561	509	Lima	Lima	NNP
12350	7561	510	Beans	Beans	NNPS
12350	7561	511	,	,	,
12350	7561	512	Green	Green	NNP
12350	7561	513	Linzen	Linzen	NNP
12350	7561	514	,	,	,
12350	7561	515	Sweet	Sweet	NNP
12350	7561	516	Sour	Sour	NNP
12350	7561	517	Meat	meat	NN
12350	7561	518	Substitutes	Substitutes	NNP
12350	7561	519	Mock	Mock	NNP
12350	7561	520	Chili	Chili	NNP
12350	7561	521	Con	Con	NNP
12350	7561	522	Carne	Carne	NNP
12350	7561	523	Mushrooms	Mushrooms	NNPS
12350	7561	524	,	,	,
12350	7561	525	Broiled	Broiled	NNP
12350	7561	526	Mushrooms	Mushrooms	NNP
12350	7561	527	,	,	,
12350	7561	528	Creamed	Creamed	NNP
12350	7561	529	Mushrooms	Mushrooms	NNP
12350	7561	530	,	,	,
12350	7561	531	Scalloped	Scalloped	NNP
12350	7561	532	Mushrooms	Mushrooms	NNP
12350	7561	533	,	,	,
12350	7561	534	Sautéd	Sautéd	NNP
12350	7561	535	Nahit	Nahit	NNP
12350	7561	536	(	(	-LRB-
12350	7561	537	Russian	Russian	NNP
12350	7561	538	Peas	Peas	NNP
12350	7561	539	)	)	-RRB-
12350	7561	540	Nut	Nut	NNP
12350	7561	541	Loaf	Loaf	NNP
12350	7561	542	Nut	Nut	NNP
12350	7561	543	Roast	Roast	NNP
12350	7561	544	Okra	Okra	NNP
12350	7561	545	,	,	,
12350	7561	546	Boiled	Boiled	NNP
12350	7561	547	Onions	Onions	NNPS
12350	7561	548	,	,	,
12350	7561	549	Boiled	Boiled	NNP
12350	7561	550	Onions	Onions	NNPS
12350	7561	551	,	,	,
12350	7561	552	Scalloped	Scalloped	NNP
12350	7561	553	Oyster	Oyster	NNP
12350	7561	554	-	-	HYPH
12350	7561	555	plant	plant	NN
12350	7561	556	--	--	:
12350	7561	557	Salsify	Salsify	NNP
12350	7561	558	Parsnips	Parsnips	NNPS
12350	7561	559	Pea	Pea	NNP
12350	7561	560	Purée	Purée	NNP
12350	7561	561	Peppers	Peppers	NNPS
12350	7561	562	,	,	,
12350	7561	563	Green	Green	NNP
12350	7561	564	Peppers	Peppers	NNPS
12350	7561	565	,	,	,
12350	7561	566	Green	Green	NNP
12350	7561	567	,	,	,
12350	7561	568	Broiled	Broiled	NNP
12350	7561	569	Peppers	Peppers	NNPS
12350	7561	570	,	,	,
12350	7561	571	Stewed	Stewed	NNP
12350	7561	572	Peppers	Peppers	NNPS
12350	7561	573	,	,	,
12350	7561	574	Green	Green	NNP
12350	7561	575	,	,	,
12350	7561	576	Stuffed	stuff	VBN
12350	7561	577	with	with	IN
12350	7561	578	Vegetables	Vegetables	NNPS
12350	7561	579	Peppers	Peppers	NNPS
12350	7561	580	,	,	,
12350	7561	581	Stuffed	Stuffed	NNP
12350	7561	582	Peppers	Peppers	NNPS
12350	7561	583	,	,	,
12350	7561	584	Stuffed	Stuffed	NNP
12350	7561	585	(	(	-LRB-
12350	7561	586	Arday	Arday	NNP
12350	7561	587	-	-	HYPH
12350	7561	588	influs	influs	NNP
12350	7561	589	)	)	-RRB-
12350	7561	590	Peppers	pepper	NNS
12350	7561	591	Stuffed	stuff	VBN
12350	7561	592	with	with	IN
12350	7561	593	Meat	Meat	NNP
12350	7561	594	Peppers	Peppers	NNPS
12350	7561	595	Stuffed	stuff	VBN
12350	7561	596	with	with	IN
12350	7561	597	Nuts	nuts	JJ
12350	7561	598	Potato	Potato	NNP
12350	7561	599	Balls	Balls	NNPS
12350	7561	600	with	with	IN
12350	7561	601	Parsley	Parsley	NNP
12350	7561	602	Potato	Potato	NNP
12350	7561	603	Cakes	Cakes	NNP
12350	7561	604	Potato	Potato	NNP
12350	7561	605	Puff	Puff	NNP
12350	7561	606	Potato	Potato	NNP
12350	7561	607	Puff	Puff	NNP
12350	7561	608	,	,	,
12350	7561	609	Bohemian	bohemian	JJ
12350	7561	610	Potato	Potato	NNP
12350	7561	611	Ribbon	Ribbon	NNP
12350	7561	612	Potato	Potato	NNP
12350	7561	613	Surprise	Surprise	NNP
12350	7561	614	Potatoes	Potatoes	NNP
12350	7561	615	Potatoes	Potatoes	NNPS
12350	7561	616	for	for	IN
12350	7561	617	Twenty	Twenty	NNP
12350	7561	618	People	People	NNPS
12350	7561	619	Potatoes	Potatoes	NNPS
12350	7561	620	,	,	,
12350	7561	621	Baked	Baked	NNP
12350	7561	622	,	,	,
12350	7561	623	No	no	UH
12350	7561	624	.	.	.
12350	7562	1	1	1	CD
12350	7562	2	Potatoes	Potatoes	NNPS
12350	7562	3	,	,	,
12350	7562	4	Baked	Baked	NNP
12350	7562	5	,	,	,
12350	7562	6	No	no	UH
12350	7562	7	.	.	.
12350	7563	1	2	2	CD
12350	7563	2	Potatoes	Potatoes	NNPS
12350	7563	3	,	,	,
12350	7563	4	Boiled	Boiled	NNP
12350	7563	5	Potatoes	Potatoes	NNPS
12350	7563	6	Boiled	boil	VBN
12350	7563	7	in	in	IN
12350	7563	8	their	-PRON-	PRP$
12350	7563	9	Jackets	Jackets	NNPS
12350	7563	10	Potatoes	Potatoes	NNP
12350	7563	11	with	with	IN
12350	7563	12	Caraway	Caraway	NNP
12350	7563	13	Seeds	Seeds	NNPS
12350	7563	14	Potatoes	Potatoes	NNPS
12350	7563	15	and	and	CC
12350	7563	16	Corn	Corn	NNP
12350	7563	17	Potatoes	Potatoes	NNPS
12350	7563	18	,	,	,
12350	7563	19	Creamed	Creamed	NNP
12350	7563	20	Potatoes	Potatoes	NNP
12350	7563	21	,	,	,
12350	7563	22	Curried	Curried	NNP
12350	7563	23	Potatoes	Potatoes	NNPS
12350	7563	24	,	,	,
12350	7563	25	French	French	NNP
12350	7563	26	Fried	Fried	NNP
12350	7563	27	Potatoes	Potatoes	NNPS
12350	7563	28	,	,	,
12350	7563	29	German	German	NNP
12350	7563	30	Fried	Fried	NNP
12350	7563	31	Potatoes	Potatoes	NNPS
12350	7563	32	au	au	NNP
12350	7563	33	Gratin	Gratin	NNP
12350	7563	34	Potatoes	Potatoes	NNP
12350	7563	35	Hashed	Hashed	NNP
12350	7563	36	Brown	Brown	NNP
12350	7563	37	,	,	,
12350	7563	38	Lyonnaise	Lyonnaise	NNP
12350	7563	39	Potatoes	Potatoes	NNP
12350	7563	40	--	--	:
12350	7563	41	Hungarian	Hungarian	NNP
12350	7563	42	Style	Style	NNP
12350	7563	43	Potatoes	Potatoes	NNPS
12350	7563	44	,	,	,
12350	7563	45	Imitation	Imitation	NNP
12350	7563	46	New	New	NNP
12350	7563	47	Potatoes	Potatoes	NNP
12350	7563	48	,	,	,
12350	7563	49	Mashed	Mashed	NNP
12350	7563	50	Potatoes	Potatoes	NNP
12350	7563	51	,	,	,
12350	7563	52	New	New	NNP
12350	7563	53	Potatoes	Potatoes	NNPS
12350	7563	54	and	and	CC
12350	7563	55	Pears	Pears	NNPS
12350	7563	56	Potatoes	Potatoes	NNPS
12350	7563	57	,	,	,
12350	7563	58	Roast	Roast	NNP
12350	7563	59	Potatoes	Potatoes	NNPS
12350	7563	60	,	,	,
12350	7563	61	Saratoga	Saratoga	NNP
12350	7563	62	Chips	Chips	NNP
12350	7563	63	Potatoes	Potatoes	NNPS
12350	7563	64	,	,	,
12350	7563	65	Scalloped	Scalloped	NNP
12350	7563	66	,	,	,
12350	7563	67	No	no	UH
12350	7563	68	.	.	.
12350	7564	1	1	1	CD
12350	7564	2	Potatoes	Potatoes	NNPS
12350	7564	3	,	,	,
12350	7564	4	Scalloped	Scalloped	NNP
12350	7564	5	,	,	,
12350	7564	6	No	no	UH
12350	7564	7	.	.	.
12350	7565	1	2	2	CD
12350	7565	2	Potatoes	Potatoes	NNPS
12350	7565	3	,	,	,
12350	7565	4	Stewed	Stewed	NNP
12350	7565	5	Potatoes	Potatoes	NNPS
12350	7565	6	,	,	,
12350	7565	7	Stewed	stew	VBN
12350	7565	8	with	with	IN
12350	7565	9	Onions	Onions	NNPS
12350	7565	10	Potatoes	Potatoes	NNPS
12350	7565	11	,	,	,
12350	7565	12	Stewed	Stewed	NNP
12350	7565	13	Sour	Sour	NNP
12350	7565	14	Potatoes	Potatoes	NNPS
12350	7565	15	,	,	,
12350	7565	16	Stuffed	Stuffed	NNP
12350	7565	17	Radishes	Radishes	NNP
12350	7565	18	Salsify	Salsify	NNP
12350	7565	19	Salsify	Salsify	NNP
12350	7565	20	,	,	,
12350	7565	21	Scalloped	Scalloped	NNP
12350	7565	22	Sauerkraut	Sauerkraut	NNP
12350	7565	23	,	,	,
12350	7565	24	Boiled	Boiled	NNP
12350	7565	25	Savoy	Savoy	NNP
12350	7565	26	Cabbage	Cabbage	NNP
12350	7565	27	Savoy	Savoy	NNP
12350	7565	28	Cabbage	Cabbage	NNP
12350	7565	29	with	with	IN
12350	7565	30	Rice	Rice	NNP
12350	7565	31	Slaitta	Slaitta	NNP
12350	7565	32	(	(	-LRB-
12350	7565	33	Roumanian	Roumanian	NNP
12350	7565	34	)	)	-RRB-
12350	7565	35	Spanish	Spanish	NNP
12350	7565	36	Beans	Beans	NNPS
12350	7565	37	Spanish	Spanish	NNP
12350	7565	38	Onion	Onion	NNP
12350	7565	39	Rarebit	Rarebit	NNP
12350	7565	40	Spinach	Spinach	NNP
12350	7565	41	Spinach	Spinach	NNP
12350	7565	42	with	with	IN
12350	7565	43	Cream	Cream	NNP
12350	7565	44	Sauce	Sauce	NNP
12350	7565	45	Spinach	Spinach	NNP
12350	7565	46	--	--	:
12350	7565	47	Fleischig	Fleischig	NNP
12350	7565	48	Squash	Squash	NNP
12350	7565	49	,	,	,
12350	7565	50	Stewed	Stewed	NNP
12350	7565	51	String	String	NNP
12350	7565	52	or	or	CC
12350	7565	53	Green	Green	NNP
12350	7565	54	Snap	Snap	NNP
12350	7565	55	Beans	Beans	NNPS
12350	7565	56	String	stre	VBG
12350	7565	57	Beans	Beans	NNPS
12350	7565	58	with	with	IN
12350	7565	59	Lamb	Lamb	NNP
12350	7565	60	String	String	NNP
12350	7565	61	Beans	Beans	NNPS
12350	7565	62	,	,	,
12350	7565	63	Sweet	Sweet	NNP
12350	7565	64	Sour	Sour	NNP
12350	7565	65	String	string	NN
12350	7565	66	Beans	Beans	NNPS
12350	7565	67	with	with	IN
12350	7565	68	Tomatoes	Tomatoes	NNP
12350	7565	69	Succotash	Succotash	NNP
12350	7565	70	Sugar	Sugar	NNP
12350	7565	71	Peas	Peas	NNP
12350	7565	72	Sweet	Sweet	NNP
12350	7565	73	Potatoes	Potatoes	NNPS
12350	7565	74	and	and	CC
12350	7565	75	Apples	Apples	NNPS
12350	7565	76	Sweet	Sweet	NNP
12350	7565	77	Potatoes	Potatoes	NNPS
12350	7565	78	,	,	,
12350	7565	79	Boiled	Boiled	NNP
12350	7565	80	Sweet	Sweet	NNP
12350	7565	81	Potatoes	Potatoes	NNPS
12350	7565	82	,	,	,
12350	7565	83	Candied	candy	VBD
12350	7565	84	Sweet	Sweet	NNP
12350	7565	85	Potatoes	Potatoes	NNPS
12350	7565	86	,	,	,
12350	7565	87	Fried	Fried	NNP
12350	7565	88	Sweet	Sweet	NNP
12350	7565	89	Potatoes	Potatoes	NNPS
12350	7565	90	,	,	,
12350	7565	91	French	french	JJ
12350	7565	92	Fried	Fried	NNP
12350	7565	93	Sweet	Sweet	NNP
12350	7565	94	Potatoes	Potatoes	NNPS
12350	7565	95	,	,	,
12350	7565	96	Plums	Plums	NNP
12350	7565	97	and	and	CC
12350	7565	98	Meat	Meat	NNP
12350	7565	99	Sweet	Sweet	NNP
12350	7565	100	Potatoes	Potatoes	NNPS
12350	7565	101	,	,	,
12350	7565	102	Roast	Roast	NNP
12350	7565	103	Sweet	Sweet	NNP
12350	7565	104	Potatoes	Potatoes	NNPS
12350	7565	105	Roast	Roast	NNP
12350	7565	106	with	with	IN
12350	7565	107	Meat	Meat	NNP
12350	7565	108	Sweet	Sweet	NNP
12350	7565	109	Sour	sour	JJ
12350	7565	110	Beans	bean	NNS
12350	7565	111	Sweet	Sweet	NNP
12350	7565	112	Sour	Sour	NNP
12350	7565	113	Beans	Beans	NNPS
12350	7565	114	and	and	CC
12350	7565	115	Linzen	Linzen	NNP
12350	7565	116	Swiss	Swiss	NNP
12350	7565	117	Chard	Chard	NNP
12350	7565	118	Tomato	Tomato	NNP
12350	7565	119	Custards	Custards	NNPS
12350	7565	120	Tomato	Tomato	NNP
12350	7565	121	Purée	Purée	NNP
12350	7565	122	Tomatoes	Tomatoes	NNP
12350	7565	123	,	,	,
12350	7565	124	Baked	Baked	NNP
12350	7565	125	,	,	,
12350	7565	126	and	and	CC
12350	7565	127	Eggplant	Eggplant	NNP
12350	7565	128	Tomatoes	Tomatoes	NNPS
12350	7565	129	,	,	,
12350	7565	130	Canned	Canned	NNP
12350	7565	131	,	,	,
12350	7565	132	Stewed	Stewed	NNP
12350	7565	133	Tomatoes	Tomatoes	NNP
12350	7565	134	,	,	,
12350	7565	135	Creole	Creole	NNP
12350	7565	136	Tomatoes	Tomatoes	NNP
12350	7565	137	,	,	,
12350	7565	138	Fried	Fried	NNP
12350	7565	139	Tomatoes	Tomatoes	NNP
12350	7565	140	,	,	,
12350	7565	141	Green	Green	NNP
12350	7565	142	,	,	,
12350	7565	143	Fried	Fried	NNP
12350	7565	144	Tomatoes	Tomatoes	NNP
12350	7565	145	with	with	IN
12350	7565	146	Rice	Rice	NNP
12350	7565	147	Tomatoes	Tomatoes	NNP
12350	7565	148	,	,	,
12350	7565	149	Scalloped	Scalloped	NNP
12350	7565	150	Tomatoes	Tomatoes	NNP
12350	7565	151	,	,	,
12350	7565	152	Stewed	Stewed	NNP
12350	7565	153	Tomatoes	Tomatoes	NNP
12350	7565	154	,	,	,
12350	7565	155	Stuffed	Stuffed	NNP
12350	7565	156	Tsimess	Tsimess	NNP
12350	7565	157	Turnips	Turnips	NNP
12350	7565	158	Turnips	Turnips	NNPS
12350	7565	159	,	,	,
12350	7565	160	Boiled	Boiled	NNP
12350	7565	161	Turnips	Turnips	NNP
12350	7565	162	,	,	,
12350	7565	163	Hashed	Hashed	NNP
12350	7565	164	Vegetables	Vegetables	NNP
12350	7565	165	Vegetable	Vegetable	NNP
12350	7565	166	Hash	Hash	NNP
12350	7565	167	Vegetable	Vegetable	NNP
12350	7565	168	Meat	Meat	NNP
12350	7565	169	Pie	Pie	NNP
12350	7565	170	Wax	Wax	NNP
12350	7565	171	Beans	Beans	NNPS
12350	7565	172	,	,	,
12350	7565	173	Sweet	Sweet	NNP
12350	7565	174	and	and	CC
12350	7565	175	Sour	Sour	NNP
12350	7565	176	TIME	time	NN
12350	7565	177	TABLE	TABLE	NNS
12350	7565	178	FOR	for	IN
12350	7565	179	COOKING	cooking	NN
12350	7565	180	Boiling	boil	VBG
12350	7565	181	Meats	meat	NNS
12350	7565	182	Broiling	broil	VBG
12350	7565	183	Meats	meat	NNS
12350	7565	184	Cooking	cook	VBG
12350	7565	185	Vegetables	vegetable	NNS
12350	7565	186	Roasting	roast	VBG
12350	7565	187	Meats	Meats	NNPS
12350	7565	188	SALAD	salad	NN
12350	7565	189	DRESSINGS	dressing	NNS
12350	7565	190	Boiled	boil	VBN
12350	7565	191	Boiled	boil	VBN
12350	7565	192	with	with	IN
12350	7565	193	Olive	Olive	NNP
12350	7565	194	Oil	Oil	NNP
12350	7565	195	(	(	-LRB-
12350	7565	196	Parve	Parve	NNP
12350	7565	197	)	)	-RRB-
12350	7565	198	Colored	Colored	NNP
12350	7565	199	Mayonnaise	Mayonnaise	NNP
12350	7565	200	Dressing	Dressing	NNP
12350	7565	201	for	for	IN
12350	7565	202	Cold	cold	JJ
12350	7565	203	Slaw	Slaw	NNP
12350	7565	204	Dressing	dressing	NN
12350	7565	205	for	for	IN
12350	7565	206	Lettuce	lettuce	NN
12350	7565	207	French	French	NNP
12350	7565	208	Mayonnaise	Mayonnaise	NNP
12350	7565	209	Mayonnaise	Mayonnaise	NNP
12350	7565	210	Especially	especially	RB
12350	7565	211	for	for	IN
12350	7565	212	Salmon	Salmon	NNP
12350	7565	213	Mayonnaise	Mayonnaise	NNP
12350	7565	214	,	,	,
12350	7565	215	White	White	NNP
12350	7565	216	Mayonnaise	Mayonnaise	NNP
12350	7565	217	with	with	IN
12350	7565	218	Whipped	Whipped	NNP
12350	7565	219	Cream	Cream	NNP
12350	7565	220	Mustard	Mustard	NNP
12350	7565	221	Russian	Russian	NNP
12350	7565	222	Sour	Sour	NNP
12350	7565	223	Cream	Cream	NNP
12350	7565	224	SALAD	SALAD	NNP
12350	7565	225	AND	and	CC
12350	7565	226	SALAD	salad	NN
12350	7565	227	DRESSINGS	DRESSINGS	NNP
12350	7565	228	Directions	Directions	NNPS
12350	7565	229	for	for	IN
12350	7565	230	Making	make	VBG
12350	7565	231	To	to	IN
12350	7565	232	Marinate	Marinate	NNP
12350	7565	233	Asparagus	Asparagus	NNP
12350	7565	234	Banana	Banana	NNP
12350	7565	235	Dainty	Dainty	NNP
12350	7565	236	Beet	Beet	NNP
12350	7565	237	Beet	Beet	NNP
12350	7565	238	and	and	CC
12350	7565	239	Cauliflower	Cauliflower	NNP
12350	7565	240	Bohemian	Bohemian	NNP
12350	7565	241	Brain	Brain	NNP
12350	7565	242	Cauliflower	Cauliflower	NNP
12350	7565	243	Celery	Celery	NNP
12350	7565	244	Root	root	NN
12350	7565	245	Baskets	Baskets	NNPS
12350	7565	246	Celery	Celery	NNP
12350	7565	247	Root	Root	NNP
12350	7565	248	,	,	,
12350	7565	249	Boiled	Boiled	NNP
12350	7565	250	Chestnut	Chestnut	NNP
12350	7565	251	Chicken	Chicken	NNP
12350	7565	252	Chicken	Chicken	NNP
12350	7565	253	for	for	IN
12350	7565	254	Twenty	Twenty	NNP
12350	7565	255	People	People	NNPS
12350	7565	256	Chiffonade	Chiffonade	NNP
12350	7565	257	Cold	Cold	NNP
12350	7565	258	Slaw	Slaw	NNP
12350	7565	259	or	or	CC
12350	7565	260	Cabbage	Cabbage	NNP
12350	7565	261	Cottage	Cottage	NNP
12350	7565	262	Cheese	Cheese	NNP
12350	7565	263	Cream	Cream	NNP
12350	7565	264	Cheese	Cheese	NNP
12350	7565	265	Cream	Cream	NNP
12350	7565	266	Cheese	Cheese	NNP
12350	7565	267	with	with	IN
12350	7565	268	Pineapple	Pineapple	NNP
12350	7565	269	Cucumber	Cucumber	NNP
12350	7565	270	Eggplant	Eggplant	NNP
12350	7565	271	--	--	:
12350	7565	272	Roumanian	roumanian	JJ
12350	7565	273	Style	style	NN
12350	7565	274	Eggplant	Eggplant	NNP
12350	7565	275	--	--	:
12350	7565	276	Turkish	turkish	JJ
12350	7565	277	Style	style	NN
12350	7565	278	Fish	fish	NN
12350	7565	279	Fish	fish	NN
12350	7565	280	for	for	IN
12350	7565	281	Twenty	Twenty	NNP
12350	7565	282	People	People	NNPS
12350	7565	283	Fruit	Fruit	NNP
12350	7565	284	Fruit	Fruit	NNP
12350	7565	285	and	and	CC
12350	7565	286	Nut	Nut	NNP
12350	7565	287	Grape	Grape	NNP
12350	7565	288	-	-	HYPH
12350	7565	289	fruit	fruit	NN
12350	7565	290	Green	Green	NNP
12350	7565	291	Green	Green	NNP
12350	7565	292	Pepper	Pepper	NNP
12350	7565	293	for	for	IN
12350	7565	294	Salad	Salad	NNP
12350	7565	295	Herring	Herring	NNP
12350	7565	296	,	,	,
12350	7565	297	No	no	UH
12350	7565	298	.	.	.
12350	7566	1	1	1	CD
12350	7566	2	Herring	herre	VBG
12350	7566	3	,	,	,
12350	7566	4	No	no	UH
12350	7566	5	.	.	.
12350	7567	1	2	2	CD
12350	7567	2	Hungarian	Hungarian	NNP
12350	7567	3	Fruit	Fruit	NNP
12350	7567	4	Hungarian	Hungarian	NNP
12350	7567	5	Vegetable	Vegetable	NNP
12350	7567	6	Lettuce	lettuce	NN
12350	7567	7	Lima	Lima	NNP
12350	7567	8	Beans	Beans	NNPS
12350	7567	9	Mackerel	Mackerel	NNP
12350	7567	10	Marshmallow	Marshmallow	NNP
12350	7567	11	Mayonnaise	Mayonnaise	NNP
12350	7567	12	of	of	IN
12350	7567	13	Flounder	Flounder	NNP
12350	7567	14	Monterey	Monterey	NNP
12350	7567	15	Neapolitan	Neapolitan	NNP
12350	7567	16	Niagara	Niagara	NNP
12350	7567	17	Nut	Nut	NNP
12350	7567	18	Pepper	Pepper	NNP
12350	7567	19	Peppers	Peppers	NNPS
12350	7567	20	and	and	CC
12350	7567	21	Cheese	Cheese	NNP
12350	7567	22	Polish	Polish	NNP
12350	7567	23	or	or	CC
12350	7567	24	Piquant	piquant	JJ
12350	7567	25	Potato	Potato	NNP
12350	7567	26	,	,	,
12350	7567	27	No	no	UH
12350	7567	28	.	.	.
12350	7568	1	1	1	CD
12350	7568	2	Potato	Potato	NNP
12350	7568	3	,	,	,
12350	7568	4	No	no	UH
12350	7568	5	.	.	.
12350	7569	1	2	2	CD
12350	7569	2	Potato	Potato	NNP
12350	7569	3	,	,	,
12350	7569	4	No	no	UH
12350	7569	5	.	.	.
12350	7570	1	3	3	CD
12350	7570	2	Russian	russian	JJ
12350	7570	3	Russian	russian	JJ
12350	7570	4	Fruit	Fruit	NNP
12350	7570	5	Salmon	Salmon	NNP
12350	7570	6	Squash	Squash	NNP
12350	7570	7	--	--	:
12350	7570	8	Turkish	turkish	JJ
12350	7570	9	Style	style	NN
12350	7570	10	String	string	NN
12350	7570	11	Bean	Bean	NNP
12350	7570	12	Sweetbread	Sweetbread	NNP
12350	7570	13	Tomato	Tomato	NNP
12350	7570	14	(	(	-LRB-
12350	7570	15	French	French	NNP
12350	7570	16	Dressing	Dressing	NNP
12350	7570	17	)	)	-RRB-
12350	7570	18	Tomato	Tomato	NNP
12350	7570	19	,	,	,
12350	7570	20	Mayonnaise	Mayonnaise	NNP
12350	7570	21	of	of	IN
12350	7570	22	(	(	-LRB-
12350	7570	23	whole	whole	NN
12350	7570	24	)	)	-RRB-
12350	7570	25	Tomatoes	Tomatoes	NNPS
12350	7570	26	,	,	,
12350	7570	27	Stuffed	Stuffed	NNP
12350	7570	28	Tomatoes	Tomatoes	NNP
12350	7570	29	,	,	,
12350	7570	30	Stuffed	Stuffed	NNP
12350	7570	31	,	,	,
12350	7570	32	Cheese	Cheese	NNP
12350	7570	33	Veal	Veal	NNP
12350	7570	34	Waldorf	Waldorf	NNP
12350	7570	35	Water	Water	NNP
12350	7570	36	-	-	HYPH
12350	7570	37	Lily	Lily	NNP
12350	7570	38	(	(	-LRB-
12350	7570	39	Egg	Egg	NNP
12350	7570	40	)	)	-RRB-
12350	7570	41	FRESH	FRESH	NNP
12350	7570	42	FRUITS	FRUITS	NNP
12350	7570	43	AND	and	CC
12350	7570	44	COMPOTE	COMPOTE	NNP
12350	7570	45	Apple	Apple	NNP
12350	7570	46	Compote	Compote	NNP
12350	7570	47	Apple	Apple	NNP
12350	7570	48	Delight	Delight	NNP
12350	7570	49	Apple	Apple	NNP
12350	7570	50	Float	Float	NNP
12350	7570	51	Apple	Apple	NNP
12350	7570	52	Sauce	Sauce	NNP
12350	7570	53	,	,	,
12350	7570	54	Victoria	Victoria	NNP
12350	7570	55	Baked	Baked	NNP
12350	7570	56	Apples	Apples	NNPS
12350	7570	57	Baked	bake	VBD
12350	7570	58	Prunes	Prunes	NNPS
12350	7570	59	Baked	bake	VBD
12350	7570	60	Rhubarb	Rhubarb	NNP
12350	7570	61	Bananas	Bananas	NNP
12350	7570	62	Blueberries	Blueberries	NNPS
12350	7570	63	Chilled	Chilled	NNP
12350	7570	64	Bananas	Bananas	NNP
12350	7570	65	Compote	Compote	NNP
12350	7570	66	of	of	IN
12350	7570	67	Pears	Pears	NNP
12350	7570	68	Compote	Compote	NNP
12350	7570	69	of	of	IN
12350	7570	70	Raspberries	Raspberries	NNPS
12350	7570	71	Dried	dry	VBN
12350	7570	72	Fruits	fruit	NNS
12350	7570	73	Fig	fig	NN
12350	7570	74	Sauce	sauce	NN
12350	7570	75	Fried	Fried	NNP
12350	7570	76	Apples	Apples	NNPS
12350	7570	77	Frosted	Frosted	NNP
12350	7570	78	Apples	Apples	NNP
12350	7570	79	Grape	Grape	NNP
12350	7570	80	-	-	HYPH
12350	7570	81	fruit	fruit	NN
12350	7570	82	Huckleberry	Huckleberry	NNP
12350	7570	83	Compote	Compote	NNP
12350	7570	84	Oranges	orange	VBZ
12350	7570	85	Peaches	Peaches	NNPS
12350	7570	86	Peach	Peach	NNP
12350	7570	87	Compote	Compote	NNP
12350	7570	88	Pineapple	Pineapple	NNP
12350	7570	89	Pineapple	Pineapple	NNP
12350	7570	90	Compote	Compote	NNP
12350	7570	91	Pineapple	Pineapple	NNP
12350	7570	92	Soufflé	Soufflé	NNP
12350	7570	93	Prune	Prune	NNP
12350	7570	94	Soufflé	Soufflé	NNP
12350	7570	95	Prunes	Prunes	NNPS
12350	7570	96	without	without	IN
12350	7570	97	Sugar	Sugar	NNP
12350	7570	98	Raspberry	Raspberry	NNP
12350	7570	99	Raspberry	Raspberry	NNP
12350	7570	100	and	and	CC
12350	7570	101	Currants	currant	VBZ
12350	7570	102	Ripe	Ripe	NNP
12350	7570	103	Tomatoes	Tomatoes	NNP
12350	7570	104	Rhubarb	Rhubarb	NNP
12350	7570	105	Sauce	Sauce	NNP
12350	7570	106	Snowflakes	Snowflakes	NNPS
12350	7570	107	Steamed	Steamed	NNP
12350	7570	108	Prunes	prune	NNS
12350	7570	109	Stewed	stew	VBD
12350	7570	110	Prunes	prune	NNS
12350	7570	111	Strawberries	strawberrie	VBZ
12350	7570	112	Sweet	Sweet	NNP
12350	7570	113	Apples	Apples	NNPS
12350	7570	114	,	,	,
12350	7570	115	Steamed	Steamed	NNP
12350	7570	116	Sweet	Sweet	NNP
12350	7570	117	Entrée	Entrée	NNP
12350	7570	118	of	of	IN
12350	7570	119	Ripe	Ripe	NNP
12350	7570	120	Peaches	Peaches	NNP
12350	7570	121	Tutti	Tutti	NNP
12350	7570	122	-	-	HYPH
12350	7570	123	Frutti	Frutti	NNP
12350	7570	124	Watermelons	Watermelons	NNPS
12350	7570	125	MEHLSPEISE	MEHLSPEISE	NNS
12350	7570	126	(	(	-LRB-
12350	7570	127	FLOUR	FLOUR	NNP
12350	7570	128	FOODS	FOODS	NNP
12350	7570	129	)	)	-RRB-
12350	7570	130	Almond	Almond	NNP
12350	7570	131	Strudel	Strudel	NNP
12350	7570	132	Apple	Apple	NNP
12350	7570	133	Slump	Slump	NNP
12350	7570	134	Apple	Apple	NNP
12350	7570	135	Kugel	Kugel	NNP
12350	7570	136	Apple	Apple	NNP
12350	7570	137	Schalet	Schalet	NNP
12350	7570	138	,	,	,
12350	7570	139	No	no	UH
12350	7570	140	.	.	.
12350	7571	1	1	1	CD
12350	7571	2	Apple	Apple	NNP
12350	7571	3	Schalet	Schalet	NNP
12350	7571	4	,	,	,
12350	7571	5	No	no	UH
12350	7571	6	.	.	.
12350	7572	1	2	2	CD
12350	7572	2	Apple	Apple	NNP
12350	7572	3	Strudel	Strudel	NNP
12350	7572	4	,	,	,
12350	7572	5	No	no	UH
12350	7572	6	.	.	.
12350	7573	1	1	1	CD
12350	7573	2	Apple	Apple	NNP
12350	7573	3	Strudel	Strudel	NNP
12350	7573	4	,	,	,
12350	7573	5	No	no	UH
12350	7573	6	.	.	.
12350	7574	1	2	2	CD
12350	7574	2	Bairische	Bairische	NNP
12350	7574	3	Dampfnudeln	Dampfnudeln	NNP
12350	7574	4	,	,	,
12350	7574	5	No	no	UH
12350	7574	6	.	.	.
12350	7575	1	1	1	CD
12350	7575	2	Bairische	Bairische	NNP
12350	7575	3	Dampfnudeln	Dampfnudeln	NNP
12350	7575	4	,	,	,
12350	7575	5	No	no	UH
12350	7575	6	.	.	.
12350	7576	1	2	2	CD
12350	7576	2	Birne	Birne	NNP
12350	7576	3	Kloesse	Kloesse	NNP
12350	7576	4	Boiled	Boiled	NNP
12350	7576	5	Apple	Apple	NNP
12350	7576	6	Dumplings	Dumplings	NNPS
12350	7576	7	Boiled	Boiled	NNP
12350	7576	8	Macaroni	Macaroni	NNP
12350	7576	9	Baked	Baked	NNP
12350	7576	10	Macaroni	Macaroni	NNP
12350	7576	11	with	with	IN
12350	7576	12	Cheese	Cheese	NNP
12350	7576	13	Broad	Broad	NNP
12350	7576	14	Noodles	Noodles	NNPS
12350	7576	15	Carrot	Carrot	NNP
12350	7576	16	Schalet	Schalet	NNP
12350	7576	17	Cabbage	Cabbage	NNP
12350	7576	18	Strudel	Strudel	NNP
12350	7576	19	Cheese	Cheese	NNP
12350	7576	20	Kreplich	Kreplich	NNP
12350	7576	21	Cherry	Cherry	NNP
12350	7576	22	Roley	Roley	NNP
12350	7576	23	Poley	Poley	NNP
12350	7576	24	Cherry	Cherry	NNP
12350	7576	25	Strudel	Strudel	NNP
12350	7576	26	Dough	Dough	NNP
12350	7576	27	for	for	IN
12350	7576	28	Schalet	Schalet	NNP
12350	7576	29	(	(	-LRB-
12350	7576	30	Merber	Merber	NNP
12350	7576	31	Deck	Deck	NNP
12350	7576	32	)	)	-RRB-
12350	7576	33	Dumplings	dumpling	NNS
12350	7576	34	for	for	IN
12350	7576	35	Stew	Stew	NNP
12350	7576	36	Egg	Egg	NNP
12350	7576	37	Barley	Barley	NNP
12350	7576	38	or	or	CC
12350	7576	39	(	(	-LRB-
12350	7576	40	Geroestete	Geroestete	NNP
12350	7576	41	Fervelschen	Fervelschen	NNP
12350	7576	42	)	)	-RRB-
12350	7576	43	Farina	Farina	NNP
12350	7576	44	Dumplings	Dumplings	NNPS
12350	7576	45	Huckleberry	Huckleberry	NNP
12350	7576	46	Dumplings	Dumplings	NNPS
12350	7576	47	Kaese	Kaese	NNP
12350	7576	48	Kracpfli	Kracpfli	NNP
12350	7576	49	Kartoffel	Kartoffel	NNP
12350	7576	50	Kloesse	Kloesse	NNP
12350	7576	51	Kraut	Kraut	NNP
12350	7576	52	Kugel	Kugel	NNP
12350	7576	53	Kugel	Kugel	NNP
12350	7576	54	Leberknadel	Leberknadel	NNP
12350	7576	55	Mandel	Mandel	NNP
12350	7576	56	Strudel	Strudel	NNP
12350	7576	57	Merber	Merber	NNP
12350	7576	58	Deck	Deck	NNP
12350	7576	59	Milk	Milk	NNP
12350	7576	60	Noodles	Noodles	NNP
12350	7576	61	Noodle	Noodle	NNP
12350	7576	62	Kugel	Kugel	NNP
12350	7576	63	Noodle	Noodle	NNP
12350	7576	64	Schalet	Schalet	NNP
12350	7576	65	Noodles	Noodles	NNPS
12350	7576	66	Noodles	Noodles	NNPS
12350	7576	67	and	and	CC
12350	7576	68	Apples	Apples	NNPS
12350	7576	69	Noodles	Noodles	NNPS
12350	7576	70	and	and	CC
12350	7576	71	Mushrooms	Mushrooms	NNPS
12350	7576	72	Noodles	Noodles	NNPS
12350	7576	73	with	with	IN
12350	7576	74	Butter	Butter	NNP
12350	7576	75	Noodles	Noodles	NNP
12350	7576	76	with	with	IN
12350	7576	77	Cheese	Cheese	NNP
12350	7576	78	Pfärvel	Pfärvel	NNP
12350	7576	79	Pfärvel	Pfärvel	NNP
12350	7576	80	--	--	:
12350	7576	81	Fleischig	Fleischig	NNP
12350	7576	82	Peach	Peach	NNP
12350	7576	83	Dumplings	Dumplings	NNPS
12350	7576	84	Pear	Pear	NNP
12350	7576	85	Dumplings	Dumplings	NNPS
12350	7576	86	Pear	Pear	NNP
12350	7576	87	Kugel	Kugel	NNP
12350	7576	88	Plum	Plum	NNP
12350	7576	89	Knoedel	Knoedel	NNP
12350	7576	90	(	(	-LRB-
12350	7576	91	Hungarian	Hungarian	NNP
12350	7576	92	)	)	-RRB-
12350	7576	93	Potato	Potato	NNP
12350	7576	94	Dumplings	Dumplings	NNP
12350	7576	95	Potato	Potato	NNP
12350	7576	96	Noodles	Noodles	NNP
12350	7576	97	Potato	Potato	NNP
12350	7576	98	Pudding	Pudding	NNP
12350	7576	99	,	,	,
12350	7576	100	Boiled	Boiled	NNP
12350	7576	101	Potato	Potato	NNP
12350	7576	102	Schalet	Schalet	NNP
12350	7576	103	Quark	Quark	NNP
12350	7576	104	Strudel	Strudel	NNP
12350	7576	105	(	(	-LRB-
12350	7576	106	Dutch	Dutch	NNP
12350	7576	107	Cheese	Cheese	NNP
12350	7576	108	)	)	-RRB-
12350	7576	109	Rahm	Rahm	NNP
12350	7576	110	Strudel	Strudel	NNP
12350	7576	111	Rice	Rice	NNP
12350	7576	112	Strudel	Strudel	NNP
12350	7576	113	Rice	Rice	NNP
12350	7576	114	Kugel	Kugel	NNP
12350	7576	115	Savory	Savory	NNP
12350	7576	116	Macaroni	Macaroni	NNP
12350	7576	117	Scalloped	Scalloped	NNP
12350	7576	118	Noodles	Noodles	NNPS
12350	7576	119	and	and	CC
12350	7576	120	Prunes	Prunes	NNP
12350	7576	121	Scharfe	Scharfe	NNP
12350	7576	122	Kugel	Kugel	NNP
12350	7576	123	Seven	Seven	NNP
12350	7576	124	Layer	Layer	NNP
12350	7576	125	Schalet	Schalet	NNP
12350	7576	126	Shabbas	Shabbas	NNP
12350	7576	127	Kugel	Kugel	NNP
12350	7576	128	Sour	Sour	NNP
12350	7576	129	Spatzen	Spatzen	NNP
12350	7576	130	Spaetzlen	Spaetzlen	NNP
12350	7576	131	or	or	CC
12350	7576	132	Spatzen	Spatzen	NNP
12350	7576	133	Spaghetti	Spaghetti	NNP
12350	7576	134	Strudel	Strudel	NNP
12350	7576	135	aus	au	VBD
12350	7576	136	Kalbslunge	Kalbslunge	NNP
12350	7576	137	Sweet	Sweet	NNP
12350	7576	138	Potato	Potato	NNP
12350	7576	139	Pudding	Pudding	NNP
12350	7576	140	Wiener	Wiener	NNP
12350	7576	141	Kartoffel	Kartoffel	NNP
12350	7576	142	Kloesse	Kloesse	NNP
12350	7576	143	CEREALS	CEREALS	NNP
12350	7576	144	Apples	apple	NNS
12350	7576	145	with	with	IN
12350	7576	146	Rice	Rice	NNP
12350	7576	147	Baked	Baked	NNP
12350	7576	148	Apple	Apple	NNP
12350	7576	149	with	with	IN
12350	7576	150	Oatmeal	Oatmeal	NNP
12350	7576	151	Baked	Baked	NNP
12350	7576	152	Rice	Rice	NNP
12350	7576	153	Barley	Barley	NNP
12350	7576	154	Boiled	Boiled	NNP
12350	7576	155	Rice	Rice	NNP
12350	7576	156	Boiled	Boiled	NNP
12350	7576	157	Rice	Rice	NNP
12350	7576	158	with	with	IN
12350	7576	159	Pineapple	Pineapple	NNP
12350	7576	160	Cold	Cold	NNP
12350	7576	161	Oatmeal	Oatmeal	NNP
12350	7576	162	Cornmeal	Cornmeal	NNP
12350	7576	163	Mush	Mush	NNP
12350	7576	164	Directions	Directions	NNPS
12350	7576	165	for	for	IN
12350	7576	166	Cooking	Cooking	NNP
12350	7576	167	Eggs	Eggs	NNP
12350	7576	168	Baked	bake	VBN
12350	7576	169	in	in	IN
12350	7576	170	Rice	Rice	NNP
12350	7576	171	Farina	Farina	NNP
12350	7576	172	Hominy	Hominy	NNP
12350	7576	173	Laws	Laws	NNPS
12350	7576	174	about	about	IN
12350	7576	175	Cereals	Cereals	NNPS
12350	7576	176	Left	leave	VBN
12350	7576	177	-	-	HYPH
12350	7576	178	over	over	RP
12350	7576	179	Cereals	Cereals	NNP
12350	7576	180	Marmelitta	Marmelitta	NNP
12350	7576	181	Oatmeal	Oatmeal	NNP
12350	7576	182	with	with	IN
12350	7576	183	Cheese	Cheese	NNP
12350	7576	184	Oatmeal	Oatmeal	NNP
12350	7576	185	Porridge	Porridge	NNP
12350	7576	186	Pilaf	Pilaf	NNP
12350	7576	187	Polenta	Polenta	NNP
12350	7576	188	Rice	Rice	NNP
12350	7576	189	and	and	CC
12350	7576	190	Nut	Nut	NNP
12350	7576	191	Loaf	Loaf	NNP
12350	7576	192	Rice	Rice	NNP
12350	7576	193	in	in	IN
12350	7576	194	Milk	Milk	NNP
12350	7576	195	Rice	Rice	NNP
12350	7576	196	with	with	IN
12350	7576	197	Grated	Grated	NNP
12350	7576	198	Chocolate	Chocolate	NNP
12350	7576	199	Sago	Sago	NNP
12350	7576	200	Sautéd	Sautéd	NNP
12350	7576	201	Cornmeal	Cornmeal	NNP
12350	7576	202	Mush	Mush	NNP
12350	7576	203	Spanish	Spanish	NNP
12350	7576	204	Rice	Rice	NNP
12350	7576	205	Steamed	Steamed	NNP
12350	7576	206	Rice	Rice	NNP
12350	7576	207	Sweet	Sweet	NNP
12350	7576	208	Rice	Rice	NNP
12350	7576	209	Tapioca	Tapioca	NNP
12350	7576	210	Wheat	Wheat	NNP
12350	7576	211	Cereals	cereal	NNS
12350	7576	212	EGGS	egg	VBD
12350	7576	213	Baked	baked	JJ
12350	7576	214	Baked	bake	VBN
12350	7576	215	with	with	IN
12350	7576	216	Cheese	Cheese	NNP
12350	7576	217	Baked	Baked	NNP
12350	7576	218	with	with	IN
12350	7576	219	Tomatoes	Tomatoes	NNP
12350	7576	220	Boiled	Boiled	NNP
12350	7576	221	Corn	Corn	NNP
12350	7576	222	Omelet	Omelet	NNP
12350	7576	223	Curried	curry	VBN
12350	7576	224	Egg	Egg	NNP
12350	7576	225	Piquant	Piquant	NNP
12350	7576	226	Egg	Egg	NNP
12350	7576	227	Rarebit	Rarebit	NNP
12350	7576	228	Eggs	Eggs	NNP
12350	7576	229	à	à	NNP
12350	7576	230	la	la	DT
12350	7576	231	Mexicana	Mexicana	NNP
12350	7576	232	Eggs	Eggs	NNP
12350	7576	233	en	en	IN
12350	7576	234	Marinade	Marinade	NNP
12350	7576	235	Eggs	Eggs	NNP
12350	7576	236	,	,	,
12350	7576	237	Poached	Poached	NNP
12350	7576	238	or	or	CC
12350	7576	239	Dropped	drop	VBD
12350	7576	240	Eggs	Eggs	NNP
12350	7576	241	Poached	Poached	NNP
12350	7576	242	in	in	IN
12350	7576	243	Tomato	Tomato	NNP
12350	7576	244	Sauce	Sauce	NNP
12350	7576	245	Eggs	egg	NNS
12350	7576	246	with	with	IN
12350	7576	247	Cream	Cream	NNP
12350	7576	248	Dressing	dress	VBG
12350	7576	249	Eggs	egg	NNS
12350	7576	250	with	with	IN
12350	7576	251	Fresh	Fresh	NNP
12350	7576	252	Mushrooms	Mushrooms	NNPS
12350	7576	253	Fricasseed	Fricasseed	NNP
12350	7576	254	Fried	Fried	NNP
12350	7576	255	Herb	Herb	NNP
12350	7576	256	Omelet	Omelet	NNP
12350	7576	257	Krosphada	Krosphada	NNP
12350	7576	258	Omelet	Omelet	NNP
12350	7576	259	for	for	IN
12350	7576	260	One	one	CD
12350	7576	261	Plain	Plain	NNP
12350	7576	262	Omelet	Omelet	NNP
12350	7576	263	Poached	poach	VBN
12350	7576	264	with	with	IN
12350	7576	265	Fried	Fried	NNP
12350	7576	266	Tomatoes	Tomatoes	NNP
12350	7576	267	Remarks	Remarks	NNPS
12350	7576	268	Rum	Rum	NNP
12350	7576	269	Omelet	Omelet	NNP
12350	7576	270	Scalloped	Scalloped	NNP
12350	7576	271	Scalloped	Scalloped	NNP
12350	7576	272	(	(	-LRB-
12350	7576	273	Fleischig	Fleischig	NNP
12350	7576	274	)	)	-RRB-
12350	7576	275	Scrambled	Scrambled	NNP
12350	7576	276	Scrambled	Scrambled	NNP
12350	7576	277	with	with	IN
12350	7576	278	Brains	brain	NNS
12350	7576	279	Scrambled	scramble	VBN
12350	7576	280	with	with	IN
12350	7576	281	Sausage	Sausage	NNP
12350	7576	282	Smoked	smoke	VBN
12350	7576	283	Brisket	Brisket	NNP
12350	7576	284	of	of	IN
12350	7576	285	Beef	Beef	NNP
12350	7576	286	and	and	CC
12350	7576	287	Eggs	Eggs	NNP
12350	7576	288	Soufflé	Soufflé	NNP
12350	7576	289	Omelet	Omelet	NNP
12350	7576	290	Spanish	spanish	JJ
12350	7576	291	Spanish	spanish	JJ
12350	7576	292	Omelet	omelet	NN
12350	7576	293	Sweet	Sweet	NNP
12350	7576	294	Almond	Almond	NNP
12350	7576	295	Omelet	omelet	VBP
12350	7576	296	Sweet	sweet	JJ
12350	7576	297	Omelet	omelet	NN
12350	7576	298	Sweet	sweet	JJ
12350	7576	299	Omelet	Omelet	NNP
12350	7576	300	for	for	IN
12350	7576	301	One	one	CD
12350	7576	302	To	to	TO
12350	7576	303	Keep	keep	VB
12350	7576	304	Egg	Egg	NNP
12350	7576	305	Yolks	Yolks	NNPS
12350	7576	306	To	to	TO
12350	7576	307	Preserve	preserve	VB
12350	7576	308	Eggs	Eggs	NNP
12350	7576	309	Tomato	Tomato	NNP
12350	7576	310	with	with	IN
12350	7576	311	Egg	Egg	NNP
12350	7576	312	White	White	NNP
12350	7576	313	Sauce	Sauce	NNP
12350	7576	314	Omelet	Omelet	NNP
12350	7576	315	CHEESE	CHEESE	NNP
12350	7576	316	Cheese	Cheese	NNP
12350	7576	317	Balls	Balls	NNPS
12350	7576	318	,	,	,
12350	7576	319	No	no	UH
12350	7576	320	.	.	.
12350	7577	1	1	1	CD
12350	7577	2	Cheese	Cheese	NNP
12350	7577	3	Balls	Balls	NNPS
12350	7577	4	,	,	,
12350	7577	5	No	no	UH
12350	7577	6	.	.	.
12350	7578	1	2	2	CD
12350	7578	2	Cheese	Cheese	NNP
12350	7578	3	Bread	Bread	NNP
12350	7578	4	Cheese	Cheese	NNP
12350	7578	5	Fondue	Fondue	NNP
12350	7578	6	Cheese	Cheese	NNP
12350	7578	7	Omelet	Omelet	NNP
12350	7578	8	Cheese	Cheese	NNP
12350	7578	9	Soufflé	Soufflé	NNP
12350	7578	10	Cheese	Cheese	NNP
12350	7578	11	and	and	CC
12350	7578	12	Sweet	Sweet	NNP
12350	7578	13	Green	Green	NNP
12350	7578	14	Peppers	Peppers	NNPS
12350	7578	15	Cheese	Cheese	NNP
12350	7578	16	Timbals	Timbals	NNPS
12350	7578	17	for	for	IN
12350	7578	18	Twelve	twelve	CD
12350	7578	19	People	People	NNS
12350	7578	20	Cottage	Cottage	NNP
12350	7578	21	Cheese	cheese	NN
12350	7578	22	(	(	-LRB-
12350	7578	23	Pot	Pot	NNP
12350	7578	24	Cheese	Cheese	NNP
12350	7578	25	)	)	-RRB-
12350	7578	26	Crackers	Crackers	NNPS
12350	7578	27	and	and	CC
12350	7578	28	Cheese	Cheese	NNP
12350	7578	29	Delicious	Delicious	NNP
12350	7578	30	Cream	Cream	NNP
12350	7578	31	Cheese	Cheese	NNP
12350	7578	32	,	,	,
12350	7578	33	A	a	DT
12350	7578	34	Golden	Golden	NNP
12350	7578	35	Buck	Buck	NNP
12350	7578	36	Green	Green	NNP
12350	7578	37	Corn	Corn	NNP
12350	7578	38	,	,	,
12350	7578	39	Tomatoes	Tomatoes	NNPS
12350	7578	40	and	and	CC
12350	7578	41	Cheese	Cheese	NNP
12350	7578	42	Koch	Koch	NNP
12350	7578	43	Kaese	Kaese	NNP
12350	7578	44	(	(	-LRB-
12350	7578	45	Boiled	Boiled	NNP
12350	7578	46	Cheese	Cheese	NNP
12350	7578	47	)	)	-RRB-
12350	7578	48	Macaroni	Macaroni	NNP
12350	7578	49	Cheese	Cheese	NNP
12350	7578	50	Ramekins	Ramekins	NNPS
12350	7578	51	of	of	IN
12350	7578	52	Eggs	Eggs	NNP
12350	7578	53	and	and	CC
12350	7578	54	Cheese	Cheese	NNP
12350	7578	55	Rice	Rice	NNP
12350	7578	56	and	and	CC
12350	7578	57	Cheese	Cheese	NNP
12350	7578	58	Tomatoes	Tomatoes	NNPS
12350	7578	59	,	,	,
12350	7578	60	Eggs	Eggs	NNP
12350	7578	61	and	and	CC
12350	7578	62	Cheese	Cheese	NNP
12350	7578	63	--	--	:
12350	7578	64	Hungarian	hungarian	JJ
12350	7578	65	Style	Style	NNP
12350	7578	66	Welsh	Welsh	NNP
12350	7578	67	Rarebit	Rarebit	NNP
12350	7578	68	BREAD	BREAD	NNP
12350	7578	69	Arme	Arme	NNP
12350	7578	70	Ritter	Ritter	NNP
12350	7578	71	Barches	Barches	NNP
12350	7578	72	Bread	Bread	NNP
12350	7578	73	Sticks	Sticks	NNP
12350	7578	74	Buns	Buns	NNP
12350	7578	75	Butterbarches	butterbarche	NNS
12350	7578	76	Buttered	butter	VBD
12350	7578	77	Toast	Toast	NNP
12350	7578	78	Cinnamon	Cinnamon	NNP
12350	7578	79	Toast	Toast	NNP
12350	7578	80	for	for	IN
12350	7578	81	Tea	Tea	NNP
12350	7578	82	Crescent	Crescent	NNP
12350	7578	83	Rolls	Rolls	NNP
12350	7578	84	Flour	Flour	NNP
12350	7578	85	French	French	NNP
12350	7578	86	Rolls	roll	VBZ
12350	7578	87	Gluten	Gluten	NNP
12350	7578	88	Graham	Graham	NNP
12350	7578	89	Home	Home	NNP
12350	7578	90	-	-	HYPH
12350	7578	91	made	make	VBN
12350	7578	92	Yeast	yeast	NN
12350	7578	93	Individual	Individual	NNP
12350	7578	94	Loaves	Loaves	NNP
12350	7578	95	Milk	milk	NN
12350	7578	96	or	or	CC
12350	7578	97	Cream	Cream	NNP
12350	7578	98	Toast	Toast	NNP
12350	7578	99	Potato	Potato	NNP
12350	7578	100	Potato	Potato	NNP
12350	7578	101	-	-	HYPH
12350	7578	102	Rye	Rye	NNP
12350	7578	103	Raisin	Raisin	NNP
12350	7578	104	Raisin	Raisin	NNP
12350	7578	105	or	or	CC
12350	7578	106	Currant	Currant	NNP
12350	7578	107	Buns	Buns	NNPS
12350	7578	108	Rolled	roll	VBD
12350	7578	109	Oats	Oats	NNP
12350	7578	110	Rolls	roll	VBZ
12350	7578	111	Rye	Rye	NNP
12350	7578	112	(	(	-LRB-
12350	7578	113	American	American	NNP
12350	7578	114	)	)	-RRB-
12350	7578	115	,	,	,
12350	7578	116	No	no	UH
12350	7578	117	.	.	.
12350	7579	1	1	1	CD
12350	7579	2	Rye	Rye	NNP
12350	7579	3	,	,	,
12350	7579	4	No	no	UH
12350	7579	5	.	.	.
12350	7580	1	2	2	CD
12350	7580	2	Tea	tea	NN
12350	7580	3	Rolls	roll	NNS
12350	7580	4	To	to	TO
12350	7580	5	Make	make	VB
12350	7580	6	Bread	Bread	NNP
12350	7580	7	Variety	Variety	NNP
12350	7580	8	Bread	Bread	NNP
12350	7580	9	White	White	NNP
12350	7580	10	Bread	Bread	NNP
12350	7580	11	Yeast	Yeast	NNP
12350	7580	12	Zwiebel	Zwiebel	NNP
12350	7580	13	Platz	Platz	NNP
12350	7580	14	COFFEE	COFFEE	NNP
12350	7580	15	CAKES	CAKES	NNP
12350	7580	16	(	(	-LRB-
12350	7580	17	KUCHEN	KUCHEN	NNP
12350	7580	18	)	)	-RRB-
12350	7580	19	Abgeruehrter	Abgeruehrter	NNP
12350	7580	20	Kugelhopf	Kugelhopf	NNP
12350	7580	21	Apple	Apple	NNP
12350	7580	22	Cake	Cake	NNP
12350	7580	23	or	or	CC
12350	7580	24	Kuchen	Kuchen	NNP
12350	7580	25	Baba	Baba	NNP
12350	7580	26	à	à	NNP
12350	7580	27	la	la	NNP
12350	7580	28	Parisienne	Parisienne	NNP
12350	7580	29	Berliner	Berliner	NNP
12350	7580	30	Pfannkuchen	Pfannkuchen	NNP
12350	7580	31	Bohemian	bohemian	JJ
12350	7580	32	Kolatchen	Kolatchen	NNP
12350	7580	33	Bola	Bola	NNP
12350	7580	34	Bunt	Bunt	NNP
12350	7580	35	,	,	,
12350	7580	36	Plain	Plain	NNP
12350	7580	37	Cheap	Cheap	NNP
12350	7580	38	Coffee	Coffee	NNP
12350	7580	39	Cake	Cake	NNP
12350	7580	40	,	,	,
12350	7580	41	A	A	NNP
12350	7580	42	Cherry	Cherry	NNP
12350	7580	43	Cake	Cake	NNP
12350	7580	44	or	or	CC
12350	7580	45	Kuchen	Kuchen	NNP
12350	7580	46	Cheese	Cheese	NNP
12350	7580	47	Cake	Cake	NNP
12350	7580	48	or	or	CC
12350	7580	49	Pie	Pie	NNP
12350	7580	50	Cinnamon	Cinnamon	NNP
12350	7580	51	Rolls	roll	VBZ
12350	7580	52	Coffee	Coffee	NNP
12350	7580	53	Cake	Cake	NNP
12350	7580	54	or	or	CC
12350	7580	55	Kuchen	Kuchen	NNP
12350	7580	56	Dough	Dough	NNP
12350	7580	57	Chocolate	Chocolate	NNP
12350	7580	58	Coffee	Coffee	NNP
12350	7580	59	Cake	Cake	NNP
12350	7580	60	French	French	NNP
12350	7580	61	Coffee	Coffee	NNP
12350	7580	62	Cake	Cake	NNP
12350	7580	63	Fresh	Fresh	NNP
12350	7580	64	Prune	Prune	NNP
12350	7580	65	Kuchen	Kuchen	NNP
12350	7580	66	Huckleberry	Huckleberry	NNP
12350	7580	67	Cake	Cake	NNP
12350	7580	68	Huckleberry	Huckleberry	NNP
12350	7580	69	Pie	Pie	NNP
12350	7580	70	Kaffee	Kaffee	NNP
12350	7580	71	Kuchen	Kuchen	NNP
12350	7580	72	(	(	-LRB-
12350	7580	73	Cinnamon	Cinnamon	NNP
12350	7580	74	)	)	-RRB-
12350	7580	75	Kindlech	Kindlech	NNP
12350	7580	76	Krapfen	Krapfen	NNP
12350	7580	77	(	(	-LRB-
12350	7580	78	Purim	Purim	NNP
12350	7580	79	)	)	-RRB-
12350	7580	80	Mohntorts	Mohntorts	NNP
12350	7580	81	Mohn	Mohn	NNP
12350	7580	82	Cakes	Cakes	NNP
12350	7580	83	,	,	,
12350	7580	84	Small	Small	NNP
12350	7580	85	Mohn	Mohn	NNP
12350	7580	86	(	(	-LRB-
12350	7580	87	Poppy	Poppy	NNP
12350	7580	88	Seed	Seed	NNP
12350	7580	89	)	)	-RRB-
12350	7580	90	Roley	Roley	NNP
12350	7580	91	Poley	Poley	NNP
12350	7580	92	Mohn	Mohn	NNP
12350	7580	93	Wachtel	Wachtel	NNP
12350	7580	94	Napf	Napf	NNP
12350	7580	95	Kuchen	Kuchen	NNP
12350	7580	96	Peach	Peach	NNP
12350	7580	97	Kuchen	Kuchen	NNP
12350	7580	98	Pocket	Pocket	NNP
12350	7580	99	Books	Books	NNPS
12350	7580	100	Prune	Prune	NNP
12350	7580	101	Kuchen	Kuchen	NNP
12350	7580	102	Puffs	Puffs	NNPS
12350	7580	103	(	(	-LRB-
12350	7580	104	Purim	Purim	NNP
12350	7580	105	)	)	-RRB-
12350	7580	106	Rendered	Rendered	NNP
12350	7580	107	Butter	Butter	NNP
12350	7580	108	Savarin	Savarin	NNP
12350	7580	109	Schnecken	Schnecken	NNP
12350	7580	110	Sour	Sour	NNP
12350	7580	111	Cream	Cream	NNP
12350	7580	112	Kolatchen	Kolatchen	NNP
12350	7580	113	Spice	Spice	NNP
12350	7580	114	Roll	Roll	NNP
12350	7580	115	Stollen	Stollen	NNP
12350	7580	116	Tea	Tea	NNP
12350	7580	117	Cakes	Cakes	NNPS
12350	7580	118	,	,	,
12350	7580	119	Russian	Russian	NNP
12350	7580	120	Topfa	Topfa	NNP
12350	7580	121	Dalkeln	Dalkeln	NNP
12350	7580	122	(	(	-LRB-
12350	7580	123	Cheese	Cheese	NNP
12350	7580	124	Cakes	Cakes	NNPS
12350	7580	125	)	)	-RRB-
12350	7580	126	Wiener	Wiener	NNP
12350	7580	127	Kipfel	Kipfel	NNP
12350	7580	128	Wiener	Wiener	NNP
12350	7580	129	Studenten	Studenten	NNP
12350	7580	130	Kipfel	Kipfel	NNP
12350	7580	131	Yeast	Yeast	NNP
12350	7580	132	Krantz	Krantz	NNP
12350	7580	133	Zwieback	Zwieback	NNP
12350	7580	134	MUFFINS	MUFFINS	NNPS
12350	7580	135	AND	and	CC
12350	7580	136	BISCUITS	BISCUITS	NNP
12350	7580	137	Baking	Baking	NNP
12350	7580	138	-	-	HYPH
12350	7580	139	Powder	Powder	NNP
12350	7580	140	Baking	Baking	NNP
12350	7580	141	-	-	HYPH
12350	7580	142	Powder	Powder	NNP
12350	7580	143	Batters	Batters	NNPS
12350	7580	144	Baking	Baking	NNP
12350	7580	145	Powder	Powder	NNP
12350	7580	146	Biscuits	Biscuits	NNP
12350	7580	147	Bran	Bran	NNP
12350	7580	148	Bread	Bread	NNP
12350	7580	149	Bran	Bran	NNP
12350	7580	150	Muffins	Muffins	NNPS
12350	7580	151	Brown	Brown	NNP
12350	7580	152	Bread	Bread	NNP
12350	7580	153	Cinnamon	Cinnamon	NNP
12350	7580	154	Buns	Buns	NNP
12350	7580	155	Corn	Corn	NNP
12350	7580	156	Bread	Bread	NNP
12350	7580	157	Corn	Corn	NNP
12350	7580	158	Muffins	muffin	NNS
12350	7580	159	,	,	,
12350	7580	160	No	no	UH
12350	7580	161	.	.	.
12350	7581	1	1	1	CD
12350	7581	2	Corn	corn	NN
12350	7581	3	Muffins	Muffins	NNPS
12350	7581	4	,	,	,
12350	7581	5	No	no	UH
12350	7581	6	.	.	.
12350	7582	1	2	2	CD
12350	7582	2	Crullers	Crullers	NNPS
12350	7582	3	Dough	Dough	NNP
12350	7582	4	for	for	IN
12350	7582	5	Open	open	JJ
12350	7582	6	Face	face	NN
12350	7582	7	Pies	pie	NNS
12350	7582	8	Doughnuts	doughnut	VBZ
12350	7582	9	Doughnuts	doughnut	NNS
12350	7582	10	,	,	,
12350	7582	11	French	french	JJ
12350	7582	12	Drop	Drop	NNP
12350	7582	13	Biscuits	Biscuits	NNP
12350	7582	14	Fruit	Fruit	NNP
12350	7582	15	Wheels	Wheels	NNP
12350	7582	16	Gingerbread	Gingerbread	NNP
12350	7582	17	Gingerbread	Gingerbread	NNP
12350	7582	18	,	,	,
12350	7582	19	Eggless	Eggless	NNP
12350	7582	20	with	with	IN
12350	7582	21	Cheese	Cheese	NNP
12350	7582	22	Gingerbread	Gingerbread	NNP
12350	7582	23	Gems	Gems	NNP
12350	7582	24	,	,	,
12350	7582	25	Eggless	eggless	NN
12350	7582	26	Gluten	Gluten	NNP
12350	7582	27	Gems	Gems	NNP
12350	7582	28	Graham	Graham	NNP
12350	7582	29	Muffins	Muffins	NNPS
12350	7582	30	Johnnie	Johnnie	NNP
12350	7582	31	Cake	Cake	NNP
12350	7582	32	Muffins	Muffins	NNP
12350	7582	33	Popovers	Popovers	NNPS
12350	7582	34	Rice	Rice	NNP
12350	7582	35	Muffins	Muffins	NNP
12350	7582	36	Rye	Rye	NNP
12350	7582	37	Flour	flour	NN
12350	7582	38	Muffins	muffin	NNS
12350	7582	39	Sour	sour	JJ
12350	7582	40	Milk	milk	NN
12350	7582	41	Biscuits	biscuit	NNS
12350	7582	42	Strawberry	strawberry	VBP
12350	7582	43	Short	Short	NNP
12350	7582	44	Cake	Cake	NNP
12350	7582	45	(	(	-LRB-
12350	7582	46	Biscuit	Biscuit	NNP
12350	7582	47	Dough	Dough	NNP
12350	7582	48	)	)	-RRB-
12350	7582	49	Waffles	Waffles	NNP
12350	7582	50	,	,	,
12350	7582	51	One	one	CD
12350	7582	52	Egg	Egg	NNP
12350	7582	53	Waffles	Waffles	NNP
12350	7582	54	,	,	,
12350	7582	55	Three	three	CD
12350	7582	56	Egg	Egg	NNP
12350	7582	57	Wheat	Wheat	NNP
12350	7582	58	Muffins	muffin	VBZ
12350	7582	59	White	White	NNP
12350	7582	60	Nut	Nut	NNP
12350	7582	61	Bread	Bread	NNP
12350	7582	62	PANCAKES	PANCAKES	NNP
12350	7582	63	,	,	,
12350	7582	64	FRITTERS	FRITTERS	NNP
12350	7582	65	,	,	,
12350	7582	66	ETC	ETC	NNP
12350	7582	67	.	.	.
12350	7583	1	Apple	Apple	NNP
12350	7583	2	Fritters	Fritters	NNP
12350	7583	3	Bell	Bell	NNP
12350	7583	4	Fritters	Fritters	NNPS
12350	7583	5	Blintzes	blintze	VBZ
12350	7583	6	Bread	Bread	NNP
12350	7583	7	Pancakes	Pancakes	NNP
12350	7583	8	Buckwheat	Buckwheat	NNP
12350	7583	9	Cakes	Cakes	NNP
12350	7583	10	Cheese	Cheese	NNP
12350	7583	11	Blintzes	blintze	VBZ
12350	7583	12	Corn	Corn	NNP
12350	7583	13	Fritters	fritter	NNS
12350	7583	14	Dried	dry	VBD
12350	7583	15	Pea	Pea	NNP
12350	7583	16	Fritters	Fritters	NNPS
12350	7583	17	or	or	CC
12350	7583	18	(	(	-LRB-
12350	7583	19	Erbsen	Erbsen	NNP
12350	7583	20	Lievanzen	Lievanzen	NNP
12350	7583	21	)	)	-RRB-
12350	7583	22	French	French	NNP
12350	7583	23	Pancakes	pancake	NNS
12350	7583	24	French	french	JJ
12350	7583	25	Puffs	Puffs	NNPS
12350	7583	26	Fritter	Fritter	NNP
12350	7583	27	Batter	Batter	NNP
12350	7583	28	German	german	JJ
12350	7583	29	Pancakes	pancake	NNS
12350	7583	30	,	,	,
12350	7583	31	No	no	UH
12350	7583	32	.	.	.
12350	7584	1	1	1	CD
12350	7584	2	German	german	JJ
12350	7584	3	Pancakes	pancake	NNS
12350	7584	4	,	,	,
12350	7584	5	No	no	UH
12350	7584	6	.	.	.
12350	7585	1	2	2	CD
12350	7585	2	German	german	JJ
12350	7585	3	Pancakes	pancake	NNS
12350	7585	4	,	,	,
12350	7585	5	No	no	UH
12350	7585	6	.	.	.
12350	7586	1	3	3	CD
12350	7586	2	Griddle	Griddle	NNP
12350	7586	3	Cakes	Cakes	NNP
12350	7586	4	Grimslich	Grimslich	NNP
12350	7586	5	Macrotes	Macrotes	NNP
12350	7586	6	Matrimonies	Matrimonies	NNP
12350	7586	7	Noodle	Noodle	NNP
12350	7586	8	Puffs	Puffs	NNP
12350	7586	9	Orange	Orange	NNP
12350	7586	10	Fritters	Fritters	NNPS
12350	7586	11	Pineapple	Pineapple	NNP
12350	7586	12	Fritters	Fritters	NNPS
12350	7586	13	Potato	Potato	NNP
12350	7586	14	Cakes	Cakes	NNP
12350	7586	15	Potato	Potato	NNP
12350	7586	16	Pancakes	Pancakes	NNP
12350	7586	17	Queen	Queen	NNP
12350	7586	18	Fritters	Fritters	NNPS
12350	7586	19	Rice	Rice	NNP
12350	7586	20	Pancake	Pancake	NNP
12350	7586	21	or	or	CC
12350	7586	22	Griddle	Griddle	NNP
12350	7586	23	Cakes	Cakes	NNP
12350	7586	24	Shavings	Shavings	NNPS
12350	7586	25	(	(	-LRB-
12350	7586	26	Kraus	Kraus	NNP
12350	7586	27	-	-	HYPH
12350	7586	28	Gebackenes	Gebackenes	NNPS
12350	7586	29	)	)	-RRB-
12350	7586	30	Snip	Snip	NNP
12350	7586	31	Noodles	Noodles	NNP
12350	7586	32	,	,	,
12350	7586	33	Fried	Fried	NNP
12350	7586	34	Snowballs	Snowballs	NNP
12350	7586	35	(	(	-LRB-
12350	7586	36	Hesterliste	Hesterliste	NNP
12350	7586	37	)	)	-RRB-
12350	7586	38	Sour	Sour	NNP
12350	7586	39	Milk	milk	NN
12350	7586	40	Pancakes	pancake	VBZ
12350	7586	41	Squash	squash	VBP
12350	7586	42	Fritters	fritter	NNS
12350	7586	43	Sweet	Sweet	NNP
12350	7586	44	Blintzes	blintze	VBZ
12350	7586	45	Vegetable	Vegetable	NNP
12350	7586	46	Fritters	Fritters	NNP
12350	7586	47	Windbeutel	Windbeutel	NNP
12350	7586	48	CAKES	CAKES	NNP
12350	7586	49	General	General	NNP
12350	7586	50	Directions	Directions	NNPS
12350	7586	51	To	to	TO
12350	7586	52	Bake	bake	VB
12350	7586	53	Angel	Angel	NNP
12350	7586	54	Food	Food	NNP
12350	7586	55	Apple	Apple	NNP
12350	7586	56	Jelly	Jelly	NNP
12350	7586	57	Cake	Cake	NNP
12350	7586	58	Apple	Apple	NNP
12350	7586	59	Sauce	Sauce	NNP
12350	7586	60	Cake	Cake	NNP
12350	7586	61	Almond	Almond	NNP
12350	7586	62	Cake	Cake	NNP
12350	7586	63	or	or	CC
12350	7586	64	Mandel	Mandel	NNP
12350	7586	65	Torte	Torte	NNP
12350	7586	66	,	,	,
12350	7586	67	No	no	UH
12350	7586	68	.	.	.
12350	7587	1	1	1	CD
12350	7587	2	Almond	Almond	NNP
12350	7587	3	Cake	Cake	NNP
12350	7587	4	or	or	CC
12350	7587	5	Mandel	Mandel	NNP
12350	7587	6	Torte	Torte	NNP
12350	7587	7	,	,	,
12350	7587	8	No	no	UH
12350	7587	9	.	.	.
12350	7588	1	2	2	CD
12350	7588	2	Blitz	Blitz	NNP
12350	7588	3	Kuchen	Kuchen	NNP
12350	7588	4	Bremen	Bremen	NNP
12350	7588	5	Apple	Apple	NNP
12350	7588	6	Torte	Torte	NNP
12350	7588	7	Brod	Brod	NNP
12350	7588	8	Torte	Torte	NNP
12350	7588	9	Bunt	Bunt	NNP
12350	7588	10	Kuchen	Kuchen	NNP
12350	7588	11	(	(	-LRB-
12350	7588	12	Baking	Baking	NNP
12350	7588	13	-	-	HYPH
12350	7588	14	Powder	Powder	NNP
12350	7588	15	)	)	-RRB-
12350	7588	16	Burnt	Burnt	NNP
12350	7588	17	Almond	Almond	NNP
12350	7588	18	Torte	Torte	NNP
12350	7588	19	Caramel	Caramel	NNP
12350	7588	20	Layer	Layer	NNP
12350	7588	21	Cake	Cake	NNP
12350	7588	22	Chestnut	Chestnut	NNP
12350	7588	23	Torte	Torte	NNP
12350	7588	24	Chocolate	Chocolate	NNP
12350	7588	25	Brod	Brod	NNP
12350	7588	26	Torte	Torte	NNP
12350	7588	27	Chocolate	Chocolate	NNP
12350	7588	28	Eclairs	Eclairs	NNPS
12350	7588	29	Chocolate	Chocolate	NNP
12350	7588	30	Layer	Layer	NNP
12350	7588	31	Cake	Cake	NNP
12350	7588	32	Chocolate	Chocolate	NNP
12350	7588	33	Torte	Torte	NNP
12350	7588	34	Cinnamon	Cinnamon	NNP
12350	7588	35	Cake	Cake	NNP
12350	7588	36	(	(	-LRB-
12350	7588	37	Baking	Baking	NNP
12350	7588	38	-	-	HYPH
12350	7588	39	Powder	Powder	NNP
12350	7588	40	)	)	-RRB-
12350	7588	41	Cocoanut	Cocoanut	NNP
12350	7588	42	Layer	Layer	NNP
12350	7588	43	Cake	Cake	NNP
12350	7588	44	Coffee	Coffee	NNP
12350	7588	45	Cake	Cake	NNP
12350	7588	46	,	,	,
12350	7588	47	German	German	NNP
12350	7588	48	Coffee	Coffee	NNP
12350	7588	49	Cake	Cake	NNP
12350	7588	50	,	,	,
12350	7588	51	Quick	Quick	NNP
12350	7588	52	Covered	Covered	NNP
12350	7588	53	Cheese	Cheese	NNP
12350	7588	54	Cake	Cake	NNP
12350	7588	55	Cream	Cream	NNP
12350	7588	56	Layer	Layer	NNP
12350	7588	57	Cake	Cake	NNP
12350	7588	58	Cream	Cream	NNP
12350	7588	59	Puffs	Puffs	NNPS
12350	7588	60	Cup	Cup	NNP
12350	7588	61	Cake	Cake	NNP
12350	7588	62	Date	Date	NNP
12350	7588	63	Torte	Torte	NNP
12350	7588	64	Dobos	Dobos	NNP
12350	7588	65	Torte	Torte	NNP
12350	7588	66	Dominoes	Dominoes	NNP
12350	7588	67	Eggless	Eggless	NNP
12350	7588	68	,	,	,
12350	7588	69	Butterless	Butterless	NNP
12350	7588	70	,	,	,
12350	7588	71	Milkless	Milkless	NNP
12350	7588	72	Cake	Cake	NNP
12350	7588	73	Fruit	Fruit	NNP
12350	7588	74	or	or	CC
12350	7588	75	Wedding	Wedding	NNP
12350	7588	76	Cake	Cake	NNP
12350	7588	77	Gold	Gold	NNP
12350	7588	78	Cake	Cake	NNP
12350	7588	79	Grafton	Grafton	NNP
12350	7588	80	Layer	Layer	NNP
12350	7588	81	Cake	Cake	NNP
12350	7588	82	Grafton	Grafton	NNP
12350	7588	83	Small	Small	NNP
12350	7588	84	Cake	Cake	NNP
12350	7588	85	Green	Green	NNP
12350	7588	86	-	-	HYPH
12350	7588	87	tree	tree	NN
12350	7588	88	Layer	Layer	NNP
12350	7588	89	Cake	Cake	NNP
12350	7588	90	and	and	CC
12350	7588	91	Icing	Icing	NNP
12350	7588	92	German	german	JJ
12350	7588	93	Hazelnut	Hazelnut	NNP
12350	7588	94	Torte	Torte	NNP
12350	7588	95	Huckleberry	Huckleberry	NNP
12350	7588	96	Cake	Cake	NNP
12350	7588	97	Jelly	Jelly	NNP
12350	7588	98	Roll	Roll	NNP
12350	7588	99	Koenig	Koenig	NNP
12350	7588	100	Kuchen	Kuchen	NNP
12350	7588	101	Lady	Lady	NNP
12350	7588	102	Fingers	Fingers	NNPS
12350	7588	103	Lemon	Lemon	NNP
12350	7588	104	Cake	Cake	NNP
12350	7588	105	Linzer	Linzer	NNP
12350	7588	106	Torte	Torte	NNP
12350	7588	107	Little	little	JJ
12350	7588	108	French	french	JJ
12350	7588	109	Cakes	cake	NNS
12350	7588	110	Loaf	Loaf	NNP
12350	7588	111	Cocoanut	Cocoanut	NNP
12350	7588	112	Cake	Cake	NNP
12350	7588	113	Marble	Marble	NNP
12350	7588	114	Cake	Cake	NNP
12350	7588	115	Mocha	Mocha	NNP
12350	7588	116	Torte	Torte	NNP
12350	7588	117	Nut	Nut	NNP
12350	7588	118	Cake	Cake	NNP
12350	7588	119	Nut	Nut	NNP
12350	7588	120	Honey	Honey	NNP
12350	7588	121	Cake	Cake	NNP
12350	7588	122	One	One	NNP
12350	7588	123	Egg	Egg	NNP
12350	7588	124	Cake	Cake	NNP
12350	7588	125	Orange	Orange	NNP
12350	7588	126	Cake	Cake	NNP
12350	7588	127	Peach	Peach	NNP
12350	7588	128	Shortcake	Shortcake	NNP
12350	7588	129	Potato	Potato	NNP
12350	7588	130	Cake	Cake	NNP
12350	7588	131	Pound	Pound	NNP
12350	7588	132	Cake	Cake	NNP
12350	7588	133	Rye	Rye	NNP
12350	7588	134	Bread	Bread	NNP
12350	7588	135	Torte	Torte	NNP
12350	7588	136	Russian	Russian	NNP
12350	7588	137	Punch	Punch	NNP
12350	7588	138	Torte	Torte	NNP
12350	7588	139	Sand	Sand	NNP
12350	7588	140	Torte	Torte	NNP
12350	7588	141	Spice	Spice	NNP
12350	7588	142	Cake	Cake	NNP
12350	7588	143	Sponge	Sponge	NNP
12350	7588	144	Cake	Cake	NNP
12350	7588	145	Sponge	Sponge	NNP
12350	7588	146	Cakes	Cakes	NNPS
12350	7588	147	,	,	,
12350	7588	148	Small	Small	NNP
12350	7588	149	Sunshine	Sunshine	NNP
12350	7588	150	Cake	Cake	NNP
12350	7588	151	Time	Time	NNP
12350	7588	152	-	-	HYPH
12350	7588	153	table	table	NN
12350	7588	154	for	for	IN
12350	7588	155	Baking	Baking	NNP
12350	7588	156	Vienna	Vienna	NNP
12350	7588	157	Prater	Prater	NNP
12350	7588	158	Cake	Cake	NNP
12350	7588	159	Walnut	Walnut	NNP
12350	7588	160	Torte	Torte	NNP
12350	7588	161	,	,	,
12350	7588	162	No	no	UH
12350	7588	163	.	.	.
12350	7589	1	1	1	CD
12350	7589	2	Walnut	Walnut	NNP
12350	7589	3	Torte	Torte	NNP
12350	7589	4	,	,	,
12350	7589	5	No	no	UH
12350	7589	6	.	.	.
12350	7590	1	2	2	CD
12350	7590	2	Wedding	wedding	NN
12350	7590	3	Cake	Cake	NNP
12350	7590	4	White	White	NNP
12350	7590	5	Cake	Cake	NNP
12350	7590	6	Zwieback	Zwieback	NNP
12350	7590	7	Torte	Torte	NNP
12350	7590	8	ICINGS	ICINGS	NNP
12350	7590	9	AND	and	CC
12350	7590	10	FILLINGS	filling	NNS
12350	7590	11	FOR	for	IN
12350	7590	12	CAKES	CAKES	NNP
12350	7590	13	Almond	Almond	NNP
12350	7590	14	Icing	Icing	NNP
12350	7590	15	Banana	Banana	NNP
12350	7590	16	Filling	Filling	NNP
12350	7590	17	Boiled	Boiled	NNP
12350	7590	18	Icing	Icing	NNP
12350	7590	19	Chocolate	Chocolate	NNP
12350	7590	20	Glazing	Glazing	NNP
12350	7590	21	Chocolate	Chocolate	NNP
12350	7590	22	Icing	Icing	NNP
12350	7590	23	,	,	,
12350	7590	24	Unboiled	unboiled	JJ
12350	7590	25	Cocoanut	Cocoanut	NNP
12350	7590	26	Icing	Icing	NNP
12350	7590	27	Coffee	Coffee	NNP
12350	7590	28	Filling	Filling	NNP
12350	7590	29	Cream	Cream	NNP
12350	7590	30	Filling	Filling	NNP
12350	7590	31	Fig	Fig	NNP
12350	7590	32	Filling	fill	VBG
12350	7590	33	Instantaneous	instantaneous	JJ
12350	7590	34	Frosting	Frosting	NNP
12350	7590	35	Lemon	Lemon	NNP
12350	7590	36	Extract	Extract	NNP
12350	7590	37	Lemon	lemon	NN
12350	7590	38	Jelly	Jelly	NNP
12350	7590	39	for	for	IN
12350	7590	40	Layer	Layer	NNP
12350	7590	41	Cake	Cake	NNP
12350	7590	42	Lemon	Lemon	NNP
12350	7590	43	Peel	peel	VB
12350	7590	44	Maple	Maple	NNP
12350	7590	45	Sugar	sugar	NN
12350	7590	46	Icing	Icing	NNP
12350	7590	47	Marshmallow	Marshmallow	NNP
12350	7590	48	Filling	Filling	NNP
12350	7590	49	Mocha	Mocha	NNP
12350	7590	50	Frosting	Frosting	NNP
12350	7590	51	Nut	Nut	NNP
12350	7590	52	Icing	ice	VBG
12350	7590	53	Orange	Orange	NNP
12350	7590	54	Icing	ice	VBG
12350	7590	55	Plain	plain	JJ
12350	7590	56	Frosting	frosting	NN
12350	7590	57	Unboiled	unboiled	JJ
12350	7590	58	Icing	Icing	NNP
12350	7590	59	Vanilla	Vanilla	NNP
12350	7590	60	Extract	Extract	NNP
12350	7590	61	White	White	NNP
12350	7590	62	Caramel	Caramel	NNP
12350	7590	63	Icing	ice	VBG
12350	7590	64	PIES	pie	NNS
12350	7590	65	AND	and	CC
12350	7590	66	PASTRY	PASTRY	NNP
12350	7590	67	Apple	Apple	NNP
12350	7590	68	Custard	Custard	NNP
12350	7590	69	Pie	Pie	NNP
12350	7590	70	Apple	Apple	NNP
12350	7590	71	Fladen	Fladen	NNP
12350	7590	72	(	(	-LRB-
12350	7590	73	Hungarian	Hungarian	NNP
12350	7590	74	)	)	-RRB-
12350	7590	75	Apple	Apple	NNP
12350	7590	76	Pie	Pie	NNP
12350	7590	77	,	,	,
12350	7590	78	No	no	UH
12350	7590	79	.	.	.
12350	7591	1	1	1	CD
12350	7591	2	Apple	Apple	NNP
12350	7591	3	Pie	Pie	NNP
12350	7591	4	,	,	,
12350	7591	5	No	no	UH
12350	7591	6	.	.	.
12350	7592	1	2	2	CD
12350	7592	2	Banbury	Banbury	NNP
12350	7592	3	Tarts	Tarts	NNPS
12350	7592	4	Blackberry	Blackberry	NNP
12350	7592	5	and	and	CC
12350	7592	6	Currant	Currant	NNP
12350	7592	7	Pie	Pie	NNP
12350	7592	8	Blaetter	Blaetter	NNP
12350	7592	9	Teig	Teig	NNP
12350	7592	10	Cheese	Cheese	NNP
12350	7592	11	Straws	Straws	NNP
12350	7592	12	Cherry	Cherry	NNP
12350	7592	13	Pie	Pie	NNP
12350	7592	14	,	,	,
12350	7592	15	No	no	UH
12350	7592	16	.	.	.
12350	7593	1	1	1	CD
12350	7593	2	Cherry	Cherry	NNP
12350	7593	3	Pie	Pie	NNP
12350	7593	4	,	,	,
12350	7593	5	No	no	UH
12350	7593	6	.	.	.
12350	7594	1	2	2	CD
12350	7594	2	Cocoanut	Cocoanut	NNP
12350	7594	3	Pie	Pie	NNP
12350	7594	4	Cocoanut	Cocoanut	NNP
12350	7594	5	Lemon	Lemon	NNP
12350	7594	6	Pie	Pie	NNP
12350	7594	7	Cream	Cream	NNP
12350	7594	8	Pie	Pie	NNP
12350	7594	9	Fleischig	Fleischig	NNP
12350	7594	10	Pie	Pie	NNP
12350	7594	11	Crust	Crust	NNP
12350	7594	12	Fruit	Fruit	NNP
12350	7594	13	Tartlets	Tartlets	NNPS
12350	7594	14	Grape	Grape	NNP
12350	7594	15	Pie	Pie	NNP
12350	7594	16	Grated	Grated	NNP
12350	7594	17	Apple	Apple	NNP
12350	7594	18	Pie	Pie	NNP
12350	7594	19	Huckleberry	Huckleberry	NNP
12350	7594	20	Pie	Pie	NNP
12350	7594	21	Individual	Individual	NNP
12350	7594	22	Apple	Apple	NNP
12350	7594	23	Dumplings	Dumplings	NNPS
12350	7594	24	Lamplich	Lamplich	NNP
12350	7594	25	Lemon	Lemon	NNP
12350	7594	26	Pie	Pie	NNP
12350	7594	27	,	,	,
12350	7594	28	No	no	UH
12350	7594	29	.	.	.
12350	7595	1	1	1	CD
12350	7595	2	Lemon	Lemon	NNP
12350	7595	3	Pie	Pie	NNP
12350	7595	4	,	,	,
12350	7595	5	No	no	UH
12350	7595	6	.	.	.
12350	7596	1	2	2	CD
12350	7596	2	Lemon	Lemon	NNP
12350	7596	3	Tart	Tart	NNP
12350	7596	4	(	(	-LRB-
12350	7596	5	Fleischig	Fleischig	NNP
12350	7596	6	)	)	-RRB-
12350	7596	7	Linser	Linser	NNP
12350	7596	8	Tart	Tart	NNP
12350	7596	9	Macaroon	Macaroon	NNP
12350	7596	10	Tarts	Tarts	NNPS
12350	7596	11	Meringue	Meringue	NNP
12350	7596	12	,	,	,
12350	7596	13	To	to	TO
12350	7596	14	Make	make	VB
12350	7596	15	and	and	CC
12350	7596	16	Bake	bake	VB
12350	7596	17	Mince	Mince	NNP
12350	7596	18	Pie	Pie	NNP
12350	7596	19	Mirlitious	Mirlitious	NNP
12350	7596	20	Mock	Mock	NNP
12350	7596	21	Cherry	Cherry	NNP
12350	7596	22	Pie	Pie	NNP
12350	7596	23	Mock	Mock	NNP
12350	7596	24	Mince	Mince	NNP
12350	7596	25	Pie	Pie	NNP
12350	7596	26	Mohntorte	Mohntorte	NNP
12350	7596	27	Parve	Parve	NNP
12350	7596	28	Cookie	Cookie	NNP
12350	7596	29	and	and	CC
12350	7596	30	Pie	Pie	NNP
12350	7596	31	Dough	Dough	NNP
12350	7596	32	Peach	Peach	NNP
12350	7596	33	Pie	Pie	NNP
12350	7596	34	,	,	,
12350	7596	35	No	no	UH
12350	7596	36	.	.	.
12350	7597	1	1	1	CD
12350	7597	2	Peach	Peach	NNP
12350	7597	3	Pie	Pie	NNP
12350	7597	4	,	,	,
12350	7597	5	No	no	UH
12350	7597	6	.	.	.
12350	7598	1	2	2	CD
12350	7598	2	Peach	Peach	NNP
12350	7598	3	Cream	Cream	NNP
12350	7598	4	Pie	Pie	NNP
12350	7598	5	Peach	Peach	NNP
12350	7598	6	Cream	cream	NN
12350	7598	7	Tarts	tart	VBZ
12350	7598	8	Pie	Pie	NNP
12350	7598	9	Crust	crust	NN
12350	7598	10	(	(	-LRB-
12350	7598	11	Merber	Merber	NNP
12350	7598	12	Teig	Teig	NNP
12350	7598	13	)	)	-RRB-
12350	7598	14	Pineapple	Pineapple	NNP
12350	7598	15	Pie	Pie	NNP
12350	7598	16	,	,	,
12350	7598	17	No	no	UH
12350	7598	18	.	.	.
12350	7599	1	1	1	CD
12350	7599	2	Pineapple	Pineapple	NNP
12350	7599	3	Pie	Pie	NNP
12350	7599	4	,	,	,
12350	7599	5	No	no	UH
12350	7599	6	.	.	.
12350	7600	1	2	2	CD
12350	7600	2	Plum	Plum	NNP
12350	7600	3	Pie	Pie	NNP
12350	7600	4	Prune	Prune	NNP
12350	7600	5	Pie	Pie	NNP
12350	7600	6	Prune	Prune	NNP
12350	7600	7	and	and	CC
12350	7600	8	Raisin	Raisin	NNP
12350	7600	9	Pie	Pie	NNP
12350	7600	10	Puff	Puff	NNP
12350	7600	11	Paste	Paste	NNP
12350	7600	12	Pumpkin	Pumpkin	NNP
12350	7600	13	Pie	Pie	NNP
12350	7600	14	Rhubarb	Rhubarb	NNP
12350	7600	15	Pie	pie	NN
12350	7600	16	Snowballs	snowball	VBZ
12350	7600	17	Strawberry	Strawberry	NNP
12350	7600	18	Pie	pie	NN
12350	7600	19	Sweet	Sweet	NNP
12350	7600	20	Potato	Potato	NNP
12350	7600	21	Pie	Pie	NNP
12350	7600	22	Tartlets	tartlet	NNS
12350	7600	23	Vienna	Vienna	NNP
12350	7600	24	Pastry	Pastry	NNP
12350	7600	25	for	for	IN
12350	7600	26	Kipfel	Kipfel	NNP
12350	7600	27	Vinegar	Vinegar	NNP
12350	7600	28	Pie	Pie	NNP
12350	7600	29	Whipped	Whipped	NNP
12350	7600	30	Cream	Cream	NNP
12350	7600	31	Pie	Pie	NNP
12350	7600	32	COOKIES	COOKIES	NNP
12350	7600	33	General	General	NNP
12350	7600	34	Directions	Directions	NNPS
12350	7600	35	Almond	Almond	NNP
12350	7600	36	Macaroons	macaroon	NNS
12350	7600	37	,	,	,
12350	7600	38	No	no	UH
12350	7600	39	.	.	.
12350	7601	1	1	1	CD
12350	7601	2	Almond	Almond	NNP
12350	7601	3	Macaroons	macaroon	NNS
12350	7601	4	,	,	,
12350	7601	5	No	no	UH
12350	7601	6	.	.	.
12350	7602	1	2	2	CD
12350	7602	2	Almond	Almond	NNP
12350	7602	3	Macaroons	macaroon	NNS
12350	7602	4	with	with	IN
12350	7602	5	Figs	Figs	NNP
12350	7602	6	Almond	Almond	NNP
12350	7602	7	Sticks	Sticks	NNPS
12350	7602	8	Almond	Almond	NNP
12350	7602	9	Sticks	stick	NNS
12350	7602	10	--	--	:
12350	7602	11	Fleischig	Fleischig	NNP
12350	7602	12	Anise	Anise	NNP
12350	7602	13	Seed	Seed	NNP
12350	7602	14	Cookies	Cookies	NNPS
12350	7602	15	Anise	Anise	NNP
12350	7602	16	Zwieback	Zwieback	NNP
12350	7602	17	Baseler	Baseler	NNP
12350	7602	18	Loekerlein	Loekerlein	NNP
12350	7602	19	(	(	-LRB-
12350	7602	20	Honey	Honey	NNP
12350	7602	21	Cakes	Cakes	NNP
12350	7602	22	)	)	-RRB-
12350	7602	23	Caraway	Caraway	NNP
12350	7602	24	Seed	Seed	NNP
12350	7602	25	Cookies	Cookies	NNPS
12350	7602	26	Cardamom	Cardamom	NNP
12350	7602	27	Cookies	Cookies	NNPS
12350	7602	28	Chocolate	Chocolate	NNP
12350	7602	29	Cookies	Cookies	NNPS
12350	7602	30	Citron	Citron	NNP
12350	7602	31	Cookies	Cookies	NNPS
12350	7602	32	Cocoanut	Cocoanut	NNP
12350	7602	33	Kisses	Kisses	NNP
12350	7602	34	Cornflake	Cornflake	NNP
12350	7602	35	Cocoanut	Cocoanut	NNP
12350	7602	36	Kisses	Kisses	NNP
12350	7602	37	Croquante	Croquante	NNP
12350	7602	38	Cakes	Cakes	NNP
12350	7602	39	Date	date	NN
12350	7602	40	Macaroons	macaroon	NNS
12350	7602	41	Dutch	dutch	JJ
12350	7602	42	Stuffed	stuff	VBN
12350	7602	43	Monkeys	monkey	NNS
12350	7602	44	Filled	fill	VBN
12350	7602	45	Butter	Butter	NNP
12350	7602	46	Cakes	Cakes	NNP
12350	7602	47	Ginger	Ginger	NNP
12350	7602	48	Wafers	Wafers	NNPS
12350	7602	49	Hamburger	Hamburger	NNP
12350	7602	50	Cookies	Cookies	NNPS
12350	7602	51	--	--	:
12350	7602	52	Old	Old	NNP
12350	7602	53	Fashioned	Fashioned	NNP
12350	7602	54	Honey	Honey	NNP
12350	7602	55	Cake	Cake	NNP
12350	7602	56	,	,	,
12350	7602	57	No	no	UH
12350	7602	58	.	.	.
12350	7603	1	1	1	CD
12350	7603	2	and	and	CC
12350	7603	3	2	2	CD
12350	7603	4	Honey	Honey	NNP
12350	7603	5	Corn	Corn	NNP
12350	7603	6	Cakes	Cakes	NNPS
12350	7603	7	Hungarian	Hungarian	NNP
12350	7603	8	Almond	Almond	NNP
12350	7603	9	Cookies	Cookies	NNPS
12350	7603	10	Hurry	Hurry	NNP
12350	7603	11	Ups	Ups	NNP
12350	7603	12	(	(	-LRB-
12350	7603	13	Oatmeal	Oatmeal	NNP
12350	7603	14	)	)	-RRB-
12350	7603	15	Kindel	Kindel	NNP
12350	7603	16	Lebkuchen	Lebkuchen	NNP
12350	7603	17	Lebkuchen	Lebkuchen	NNP
12350	7603	18	,	,	,
12350	7603	19	Old	Old	NNP
12350	7603	20	-	-	HYPH
12350	7603	21	Fashioned	Fashioned	NNP
12350	7603	22	Lekach	Lekach	NNP
12350	7603	23	Mandelchen	Mandelchen	NNP
12350	7603	24	Merber	Merber	NNP
12350	7603	25	Kuchen	Kuchen	NNP
12350	7603	26	Molasses	Molasses	NNP
12350	7603	27	Cookies	Cookies	NNPS
12350	7603	28	,	,	,
12350	7603	29	Old	Old	NNP
12350	7603	30	-	-	HYPH
12350	7603	31	Fashioned	Fashioned	NNP
12350	7603	32	Mother	Mother	NNP
12350	7603	33	's	's	POS
12350	7603	34	Delicious	Delicious	NNP
12350	7603	35	Cookies	Cookies	NNPS
12350	7603	36	(	(	-LRB-
12350	7603	37	Merber	Merber	NNP
12350	7603	38	Kuchen	Kuchen	NNP
12350	7603	39	)	)	-RRB-
12350	7603	40	Nutmeg	Nutmeg	NNP
12350	7603	41	Cakes	Cakes	NNP
12350	7603	42	--	--	:
12350	7603	43	Pfeffernuesse	Pfeffernuesse	NNP
12350	7603	44	Parve	Parve	NNP
12350	7603	45	Cookies	Cookies	NNPS
12350	7603	46	Pecan	Pecan	NNP
12350	7603	47	,	,	,
12350	7603	48	Walnut	Walnut	NNP
12350	7603	49	or	or	CC
12350	7603	50	Hickory	Hickory	NNP
12350	7603	51	Nut	Nut	NNP
12350	7603	52	Macaroons	Macaroons	NNPS
12350	7603	53	Plain	Plain	NNP
12350	7603	54	Wafers	Wafers	NNPS
12350	7603	55	Poppy	poppy	VBP
12350	7603	56	Seed	Seed	NNP
12350	7603	57	Cookies	Cookies	NNPS
12350	7603	58	Purim	Purim	NNP
12350	7603	59	Cakes	cake	VBZ
12350	7603	60	Sour	Sour	NNP
12350	7603	61	Milk	Milk	NNP
12350	7603	62	Cookies	Cookies	NNPS
12350	7603	63	Springele	Springele	NNP
12350	7603	64	Sugar	Sugar	NNP
12350	7603	65	Cookies	Cookies	NNPS
12350	7603	66	Teiglech	Teiglech	NNP
12350	7603	67	Vanilla	Vanilla	NNP
12350	7603	68	Cookies	cookie	NNS
12350	7603	69	DESSERTS	DESSERTS	NNP
12350	7603	70	Ambrosia	Ambrosia	NNP
12350	7603	71	Apple	Apple	NNP
12350	7603	72	and	and	CC
12350	7603	73	Honey	Honey	NNP
12350	7603	74	Pudding	Pudding	NNP
12350	7603	75	Apple	Apple	NNP
12350	7603	76	and	and	CC
12350	7603	77	Lady	Lady	NNP
12350	7603	78	Finger	Finger	NNP
12350	7603	79	Pudding	Pudding	NNP
12350	7603	80	Apple	Apple	NNP
12350	7603	81	Slump	Slump	NNP
12350	7603	82	Apple	Apple	NNP
12350	7603	83	Snow	Snow	NNP
12350	7603	84	Apple	Apple	NNP
12350	7603	85	Tapioca	Tapioca	NNP
12350	7603	86	Pudding	Pudding	NNP
12350	7603	87	Auflauf	Auflauf	NNS
12350	7603	88	Bird	Bird	NNP
12350	7603	89	's	's	POS
12350	7603	90	Nest	Nest	NNP
12350	7603	91	Pudding	Pudding	NNP
12350	7603	92	Black	Black	NNP
12350	7603	93	Bread	Bread	NNP
12350	7603	94	Pudding	Pudding	NNP
12350	7603	95	Blanc	Blanc	NNP
12350	7603	96	Mange	Mange	NNP
12350	7603	97	Bohemian	Bohemian	NNP
12350	7603	98	Cream	Cream	NNP
12350	7603	99	Boiled	Boiled	NNP
12350	7603	100	Custard	Custard	NNP
12350	7603	101	Bread	Bread	NNP
12350	7603	102	Pudding	Pudding	NNP
12350	7603	103	Brown	Brown	NNP
12350	7603	104	Betty	Betty	NNP
12350	7603	105	Caramel	Caramel	NNP
12350	7603	106	Custard	Custard	NNP
12350	7603	107	Cherry	Cherry	NNP
12350	7603	108	Pudding	Pudding	NNP
12350	7603	109	Chestnut	Chestnut	NNP
12350	7603	110	Pudding	Pudding	NNP
12350	7603	111	Chocolate	Chocolate	NNP
12350	7603	112	Cornstarch	Cornstarch	NNP
12350	7603	113	Pudding	Pudding	NNP
12350	7603	114	Chocolate	Chocolate	NNP
12350	7603	115	Custard	Custard	NNP
12350	7603	116	Corn	Corn	NNP
12350	7603	117	Pudding	Pudding	NNP
12350	7603	118	Cornmeal	Cornmeal	NNP
12350	7603	119	Pudding	Pudding	NNP
12350	7603	120	Cup	Cup	NNP
12350	7603	121	Custard	Custard	NNP
12350	7603	122	for	for	IN
12350	7603	123	Six	six	CD
12350	7603	124	Dessert	Dessert	NNP
12350	7603	125	with	with	IN
12350	7603	126	Whipped	Whipped	NNP
12350	7603	127	Cream	Cream	NNP
12350	7603	128	Dimpes	Dimpes	NNPS
12350	7603	129	Dampes	Dampes	NNP
12350	7603	130	Farina	Farina	NNP
12350	7603	131	Pudding	Pudding	NNP
12350	7603	132	with	with	IN
12350	7603	133	Peaches	Peaches	NNPS
12350	7603	134	Fig	Fig	NNP
12350	7603	135	Dessert	Dessert	NNP
12350	7603	136	Floating	Floating	NNP
12350	7603	137	Island	Island	NNP
12350	7603	138	Huckleberry	Huckleberry	NNP
12350	7603	139	Pudding	Pudding	NNP
12350	7603	140	Ice	Ice	NNP
12350	7603	141	-	-	HYPH
12350	7603	142	box	box	NN
12350	7603	143	Cake	Cake	NNP
12350	7603	144	Leaf	Leaf	NNP
12350	7603	145	Puffs	Puffs	NNP
12350	7603	146	Lemon	Lemon	NNP
12350	7603	147	Puffs	Puffs	NNPS
12350	7603	148	Lemon	Lemon	NNP
12350	7603	149	Sauce	Sauce	NNP
12350	7603	150	Macaroon	Macaroon	NNP
12350	7603	151	Island	Island	NNP
12350	7603	152	Pistachio	Pistachio	NNP
12350	7603	153	Cream	Cream	NNP
12350	7603	154	Prune	Prune	NNP
12350	7603	155	Custard	Custard	NNP
12350	7603	156	Prune	Prune	NNP
12350	7603	157	Pudding	Pudding	NNP
12350	7603	158	Prune	Prune	NNP
12350	7603	159	Whip	Whip	NNP
12350	7603	160	Pudding	Pudding	NNP
12350	7603	161	à	à	NNP
12350	7603	162	la	la	NNP
12350	7603	163	Grande	Grande	NNP
12350	7603	164	Belle	Belle	NNP
12350	7603	165	Queen	Queen	NNP
12350	7603	166	Bread	Bread	NNP
12350	7603	167	Pudding	Pudding	NNP
12350	7603	168	Queen	Queen	NNP
12350	7603	169	of	of	IN
12350	7603	170	Trifles	Trifles	NNP
12350	7603	171	Red	Red	NNP
12350	7603	172	Raspberry	Raspberry	NNP
12350	7603	173	or	or	CC
12350	7603	174	Currant	Currant	NNP
12350	7603	175	Float	Float	NNP
12350	7603	176	Rhubarb	Rhubarb	NNP
12350	7603	177	Pudding	Pudding	NNP
12350	7603	178	Rice	Rice	NNP
12350	7603	179	Custard	Custard	NNP
12350	7603	180	Rice	Rice	NNP
12350	7603	181	Pudding	Pudding	NNP
12350	7603	182	Rothe	Rothe	NNP
12350	7603	183	Gritze	Gritze	NNP
12350	7603	184	Sago	Sago	NNP
12350	7603	185	Pudding	pudde	VBG
12350	7603	186	with	with	IN
12350	7603	187	Strawberry	Strawberry	NNP
12350	7603	188	Juice	Juice	NNP
12350	7603	189	Scalloped	Scalloped	NNP
12350	7603	190	Peaches	Peaches	NNP
12350	7603	191	Strawberries	Strawberries	NNP
12350	7603	192	à	à	NNP
12350	7603	193	la	la	NNP
12350	7603	194	Bridge	Bridge	NNP
12350	7603	195	Suet	Suet	NNP
12350	7603	196	Pudding	pudde	VBG
12350	7603	197	with	with	IN
12350	7603	198	Pears	Pears	NNPS
12350	7603	199	Tipsy	Tipsy	NNP
12350	7603	200	Padding	Padding	NNP
12350	7603	201	Tapioca	Tapioca	NNP
12350	7603	202	Custard	Custard	NNP
12350	7603	203	Whipped	Whipped	NNP
12350	7603	204	Cream	Cream	NNP
12350	7603	205	STEAMED	STEAMED	NNP
12350	7603	206	PUDDINGS	PUDDINGS	NNP
12350	7603	207	Almond	Almond	NNP
12350	7603	208	Pudding	Pudding	NNP
12350	7603	209	Carrot	Carrot	NNP
12350	7603	210	Pudding	Pudding	NNP
12350	7603	211	Cherry	Cherry	NNP
12350	7603	212	Pudding	Pudding	NNP
12350	7603	213	Date	Date	NNP
12350	7603	214	Pudding	Pudding	NNP
12350	7603	215	Directions	Directions	NNPS
12350	7603	216	for	for	IN
12350	7603	217	Steaming	steam	VBG
12350	7603	218	Honey	Honey	NNP
12350	7603	219	Pudding	Pudding	NNP
12350	7603	220	Napkin	Napkin	NNP
12350	7603	221	Pudding	Pudding	NNP
12350	7603	222	Noodle	Noodle	NNP
12350	7603	223	Pudding	Pudding	NNP
12350	7603	224	Peach	Peach	NNP
12350	7603	225	Pudding	Pudding	NNP
12350	7603	226	Plum	Plum	NNP
12350	7603	227	Pudding	Pudding	NNP
12350	7603	228	for	for	IN
12350	7603	229	Thanksgiving	Thanksgiving	NNP
12350	7603	230	Day	Day	NNP
12350	7603	231	Plum	Plum	NNP
12350	7603	232	Pudding	Pudding	NNP
12350	7603	233	,	,	,
12350	7603	234	No	no	UH
12350	7603	235	.	.	.
12350	7604	1	2	2	CD
12350	7604	2	Prince	Prince	NNP
12350	7604	3	Albert	Albert	NNP
12350	7604	4	Pudding	Pudding	NNP
12350	7604	5	Prune	Prune	NNP
12350	7604	6	Pudding	Pudding	NNP
12350	7604	7	Rye	Rye	NNP
12350	7604	8	Bread	Bread	NNP
12350	7604	9	Pudding	Pudding	NNP
12350	7604	10	Steamed	Steamed	NNP
12350	7604	11	Berry	Berry	NNP
12350	7604	12	Pudding	Pudding	NNP
12350	7604	13	PUDDING	PUDDING	NNP
12350	7604	14	SAUCES	SAUCES	NNP
12350	7604	15	Brandy	Brandy	NNP
12350	7604	16	Sauce	Sauce	NNP
12350	7604	17	Caramel	Caramel	NNP
12350	7604	18	Sauce	Sauce	NNP
12350	7604	19	Chocolate	Chocolate	NNP
12350	7604	20	Sauce	Sauce	NNP
12350	7604	21	,	,	,
12350	7604	22	Nos	Nos	NNP
12350	7604	23	.	.	.
12350	7605	1	1	1	CD
12350	7605	2	and	and	CC
12350	7605	3	2	2	CD
12350	7605	4	Cream	Cream	NNP
12350	7605	5	Sauce	Sauce	NNP
12350	7605	6	Foam	Foam	NNP
12350	7605	7	Sauce	Sauce	NNP
12350	7605	8	Fruit	Fruit	NNP
12350	7605	9	Sauce	Sauce	NNP
12350	7605	10	Hard	Hard	NNP
12350	7605	11	Sauce	sauce	NN
12350	7605	12	Jelly	Jelly	NNP
12350	7605	13	Sauce	Sauce	NNP
12350	7605	14	Kirsch	Kirsch	NNP
12350	7605	15	Sauce	Sauce	NNP
12350	7605	16	Lemon	Lemon	NNP
12350	7605	17	Sauce	Sauce	NNP
12350	7605	18	,	,	,
12350	7605	19	Nos	Nos	NNP
12350	7605	20	.	.	.
12350	7606	1	1	1	CD
12350	7606	2	and	and	CC
12350	7606	3	2	2	CD
12350	7606	4	Prune	Prune	NNP
12350	7606	5	Sauce	Sauce	NNP
12350	7606	6	Vanilla	Vanilla	NNP
12350	7606	7	Sauce	Sauce	NNP
12350	7606	8	or	or	CC
12350	7606	9	Cream	Cream	NNP
12350	7606	10	Wine	Wine	NNP
12350	7606	11	Sauce	Sauce	NNP
12350	7606	12	,	,	,
12350	7606	13	Nos	Nos	NNP
12350	7606	14	.	.	.
12350	7607	1	1	1	CD
12350	7607	2	and	and	CC
12350	7607	3	2	2	CD
12350	7607	4	FROZEN	FROZEN	NNP
12350	7607	5	DESSERTS	DESSERTS	NNP
12350	7607	6	Apricot	Apricot	NNP
12350	7607	7	Ice	Ice	NNP
12350	7607	8	Apricot	Apricot	NNP
12350	7607	9	Ice	Ice	NNP
12350	7607	10	Cream	Cream	NNP
12350	7607	11	Banana	Banana	NNP
12350	7607	12	Ice	Ice	NNP
12350	7607	13	Cream	Cream	NNP
12350	7607	14	Biscuit	Biscuit	NNP
12350	7607	15	Tortoni	Tortoni	NNP
12350	7607	16	,	,	,
12350	7607	17	Nos	Nos	NNP
12350	7607	18	.	.	.
12350	7608	1	1	1	CD
12350	7608	2	and	and	CC
12350	7608	3	2	2	CD
12350	7608	4	Café	Café	NNP
12350	7608	5	à	à	NNP
12350	7608	6	la	la	NNP
12350	7608	7	Glacé	Glacé	NNP
12350	7608	8	Canned	Canned	NNP
12350	7608	9	Fruit	Fruit	NNP
12350	7608	10	,	,	,
12350	7608	11	Frozen	Frozen	NNP
12350	7608	12	Cherry	Cherry	NNP
12350	7608	13	Diplomate	Diplomate	NNP
12350	7608	14	Chocolate	Chocolate	NNP
12350	7608	15	Ice	Ice	NNP
12350	7608	16	Cream	Cream	NNP
12350	7608	17	,	,	,
12350	7608	18	Nos	Nos	NNP
12350	7608	19	.	.	.
12350	7609	1	1	1	CD
12350	7609	2	&	&	CC
12350	7609	3	2	2	CD
12350	7609	4	Coffee	Coffee	NNP
12350	7609	5	Ice	Ice	NNP
12350	7609	6	Cream	Cream	NNP
12350	7609	7	Freezing	Freezing	NNP
12350	7609	8	Creams	Creams	NNPS
12350	7609	9	and	and	CC
12350	7609	10	Water	Water	NNP
12350	7609	11	Ices	Ices	NNPS
12350	7609	12	Frozen	freeze	VBD
12350	7609	13	Cream	Cream	NNP
12350	7609	14	Cheese	Cheese	NNP
12350	7609	15	with	with	IN
12350	7609	16	Preserved	Preserved	NNP
12350	7609	17	Figs	Figs	NNP
12350	7609	18	Frozen	Frozen	NNP
12350	7609	19	Custard	Custard	NNP
12350	7609	20	Frozen	Frozen	NNP
12350	7609	21	Puddings	Puddings	NNPS
12350	7609	22	,	,	,
12350	7609	23	Directions	Directions	NNPS
12350	7609	24	Fruit	Fruit	NNP
12350	7609	25	Sherbets	Sherbets	NNPS
12350	7609	26	Lemon	Lemon	NNP
12350	7609	27	Ginger	Ginger	NNP
12350	7609	28	Sherbet	Sherbet	NNP
12350	7609	29	Lemon	Lemon	NNP
12350	7609	30	Ice	Ice	NNP
12350	7609	31	Maple	Maple	NNP
12350	7609	32	Bisque	Bisque	NNP
12350	7609	33	Maple	Maple	NNP
12350	7609	34	Mousse	Mousse	NNP
12350	7609	35	Mocha	Mocha	NNP
12350	7609	36	Mousse	Mousse	NNP
12350	7609	37	Nesselrode	Nesselrode	NNP
12350	7609	38	Pudding	Pudding	NNP
12350	7609	39	Orange	Orange	NNP
12350	7609	40	Ice	Ice	NNP
12350	7609	41	Peach	Peach	NNP
12350	7609	42	Ice	Ice	NNP
12350	7609	43	Cream	Cream	NNP
12350	7609	44	Peter	Peter	NNP
12350	7609	45	Pan	Pan	NNP
12350	7609	46	Dessert	Dessert	NNP
12350	7609	47	Pineapple	Pineapple	NNP
12350	7609	48	Ice	Ice	NNP
12350	7609	49	Pineapple	Pineapple	NNP
12350	7609	50	Ice	Ice	NNP
12350	7609	51	Cream	Cream	NNP
12350	7609	52	Preparing	Preparing	NNP
12350	7609	53	Salt	Salt	NNP
12350	7609	54	Punch	Punch	NNP
12350	7609	55	Ices	Ices	NNPS
12350	7609	56	Raspberry	Raspberry	NNP
12350	7609	57	Ice	Ice	NNP
12350	7609	58	Rum	Rum	NNP
12350	7609	59	Pudding	Pudding	NNP
12350	7609	60	Strawberry	Strawberry	NNP
12350	7609	61	Ice	Ice	NNP
12350	7609	62	Cream	Cream	NNP
12350	7609	63	Tutti	Tutti	NNP
12350	7609	64	-	-	HYPH
12350	7609	65	Frutti	Frutti	NNP
12350	7609	66	Ice	Ice	NNP
12350	7609	67	Cream	Cream	NNP
12350	7609	68	Vanilla	Vanilla	NNP
12350	7609	69	Ice	Ice	NNP
12350	7609	70	Cream	Cream	NNP
12350	7609	71	,	,	,
12350	7609	72	No	no	UH
12350	7609	73	.	.	.
12350	7610	1	1	1	CD
12350	7610	2	Vanilla	Vanilla	NNP
12350	7610	3	Ice	Ice	NNP
12350	7610	4	Cream	Cream	NNP
12350	7610	5	,	,	,
12350	7610	6	No	no	UH
12350	7610	7	.	.	.
12350	7611	1	2	2	CD
12350	7611	2	Watermelon	Watermelon	NNP
12350	7611	3	Sherbet	Sherbet	NNP
12350	7611	4	CANDIES	candy	NNS
12350	7611	5	AND	and	CC
12350	7611	6	SWEETS	SWEETS	NNP
12350	7611	7	Candied	candy	VBD
12350	7611	8	Cherries	Cherries	NNPS
12350	7611	9	,	,	,
12350	7611	10	Pineapple	Pineapple	NNP
12350	7611	11	and	and	CC
12350	7611	12	other	other	JJ
12350	7611	13	Fruits	Fruits	NNPS
12350	7611	14	Dates	Dates	NNPS
12350	7611	15	,	,	,
12350	7611	16	Stuffed	stuff	VBN
12350	7611	17	with	with	IN
12350	7611	18	Fondant	Fondant	NNP
12350	7611	19	Dates	date	NNS
12350	7611	20	,	,	,
12350	7611	21	Stuffed	stuff	VBN
12350	7611	22	with	with	IN
12350	7611	23	Ginger	Ginger	NNP
12350	7611	24	and	and	CC
12350	7611	25	Nuts	Nuts	NNP
12350	7611	26	Divinity	Divinity	NNP
12350	7611	27	Frosted	Frosted	NNP
12350	7611	28	Currants	Currants	NNP
12350	7611	29	Fruit	Fruit	NNP
12350	7611	30	Loaf	Loaf	NNP
12350	7611	31	Fudge	Fudge	NNP
12350	7611	32	Glacé	Glacé	NNP
12350	7611	33	for	for	IN
12350	7611	34	Candies	candy	NNS
12350	7611	35	Orange	Orange	NNP
12350	7611	36	Chips	chip	NNS
12350	7611	37	Pinoche	Pinoche	NNP
12350	7611	38	Stuffed	Stuffed	NNP
12350	7611	39	Dates	date	VBZ
12350	7611	40	Stuffed	stuff	VBD
12350	7611	41	Figs	figs	NN
12350	7611	42	Stuffed	stuff	VBD
12350	7611	43	Prunes	Prunes	NNP
12350	7611	44	White	White	NNP
12350	7611	45	Fondant	Fondant	NNP
12350	7611	46	BEVERAGES	BEVERAGES	NNP
12350	7611	47	Blackberry	Blackberry	NNP
12350	7611	48	Cordial	Cordial	NNP
12350	7611	49	Blackberry	Blackberry	NNP
12350	7611	50	Wine	Wine	NNP
12350	7611	51	Breakfast	Breakfast	NNP
12350	7611	52	Cocoa	Cocoa	NNP
12350	7611	53	Cherry	Cherry	NNP
12350	7611	54	Bounce	Bounce	NNP
12350	7611	55	Cherry	Cherry	NNP
12350	7611	56	Brandy	Brandy	NNP
12350	7611	57	Cherry	Cherry	NNP
12350	7611	58	Syrup	Syrup	NNP
12350	7611	59	Chocolate	Chocolate	NNP
12350	7611	60	Nectar	Nectar	NNP
12350	7611	61	Chocolate	Chocolate	NNP
12350	7611	62	Syrup	Syrup	NNP
12350	7611	63	Clabbered	clabber	VBD
12350	7611	64	Milk	Milk	NNP
12350	7611	65	Claret	Claret	NNP
12350	7611	66	Cup	Cup	NNP
12350	7611	67	Coffee	Coffee	NNP
12350	7611	68	Coffee	Coffee	NNP
12350	7611	69	Coffee	Coffee	NNP
12350	7611	70	for	for	IN
12350	7611	71	Twenty	Twenty	NNP
12350	7611	72	People	People	NNPS
12350	7611	73	Cold	Cold	NNP
12350	7611	74	Egg	Egg	NNP
12350	7611	75	Wine	Wine	NNP
12350	7611	76	Cordial	Cordial	NNP
12350	7611	77	Delicious	Delicious	NNP
12350	7611	78	and	and	CC
12350	7611	79	Nourishing	Nourishing	NNP
12350	7611	80	Summer	Summer	NNP
12350	7611	81	Drink	Drink	NNP
12350	7611	82	Egg	Egg	NNP
12350	7611	83	Lemonade	Lemonade	NNP
12350	7611	84	Egg	Egg	NNP
12350	7611	85	Nog	Nog	NNP
12350	7611	86	Filtered	Filtered	NNP
12350	7611	87	Coffee	Coffee	NNP
12350	7611	88	French	French	NNP
12350	7611	89	Coffee	Coffee	NNP
12350	7611	90	Fruit	Fruit	NNP
12350	7611	91	Drinks	Drinks	NNPS
12350	7611	92	Fruit	Fruit	NNP
12350	7611	93	Syrups	Syrups	NNPS
12350	7611	94	Fruit	Fruit	NNP
12350	7611	95	Punch	Punch	NNP
12350	7611	96	for	for	IN
12350	7611	97	Twenty	Twenty	NNP
12350	7611	98	People	People	NNPS
12350	7611	99	Fruit	Fruit	NNP
12350	7611	100	Juices	Juices	NNPS
12350	7611	101	--	--	:
12350	7611	102	Other	other	JJ
12350	7611	103	Glueh	Glueh	NNP
12350	7611	104	(	(	-LRB-
12350	7611	105	Hot	hot	JJ
12350	7611	106	Wine	wine	NN
12350	7611	107	)	)	-RRB-
12350	7611	108	Hot	Hot	NNP
12350	7611	109	Chocolate	Chocolate	NNP
12350	7611	110	Iced	Iced	NNP
12350	7611	111	Chocolate	Chocolate	NNP
12350	7611	112	Iced	Iced	NNP
12350	7611	113	Coffee	Coffee	NNP
12350	7611	114	Lemonade	Lemonade	NNP
12350	7611	115	in	in	IN
12350	7611	116	Large	large	JJ
12350	7611	117	Quantities	Quantities	NNPS
12350	7611	118	Maraschino	Maraschino	NNP
12350	7611	119	Lemonade	Lemonade	NNP
12350	7611	120	Milk	Milk	NNP
12350	7611	121	Lemonade	Lemonade	NNP
12350	7611	122	Mulled	mull	VBD
12350	7611	123	Wine	Wine	NNP
12350	7611	124	Orangeade	Orangeade	NNP
12350	7611	125	Pineapple	Pineapple	NNP
12350	7611	126	Lemonade	Lemonade	NNP
12350	7611	127	Quick	Quick	NNP
12350	7611	128	Lemonade	Lemonade	NNP
12350	7611	129	Raspberry	Raspberry	NNP
12350	7611	130	Vinegar	Vinegar	NNP
12350	7611	131	Reception	Reception	NNP
12350	7611	132	Cocoa	Cocoa	NNP
12350	7611	133	Russian	Russian	NNP
12350	7611	134	Iced	Iced	NNP
12350	7611	135	Tea	Tea	NNP
12350	7611	136	Sherry	Sherry	NNP
12350	7611	137	Cobbler	Cobbler	NNP
12350	7611	138	Soda	Soda	NNP
12350	7611	139	Cream	Cream	NNP
12350	7611	140	Strawberry	Strawberry	NNP
12350	7611	141	Sherbet	Sherbet	NNP
12350	7611	142	Tea	Tea	NNP
12350	7611	143	Tea	Tea	NNP
12350	7611	144	,	,	,
12350	7611	145	Russian	russian	JJ
12350	7611	146	Style	style	NN
12350	7611	147	Turkish	Turkish	NNP
12350	7611	148	Coffee	Coffee	NNP
12350	7611	149	Unfermented	Unfermented	NNP
12350	7611	150	Grape	Grape	NNP
12350	7611	151	Juice	Juice	NNP
12350	7611	152	CANNED	CANNED	NNP
12350	7611	153	FRUITS	FRUITS	NNP
12350	7611	154	General	General	NNP
12350	7611	155	Rules	Rules	NNPS
12350	7611	156	Baked	Baked	NNP
12350	7611	157	Crab	Crab	NNP
12350	7611	158	-	-	HYPH
12350	7611	159	apple	apple	NN
12350	7611	160	Preserves	Preserves	NNPS
12350	7611	161	Baked	Baked	NNP
12350	7611	162	Cranberry	Cranberry	NNP
12350	7611	163	or	or	CC
12350	7611	164	Cherry	Cherry	NNP
12350	7611	165	Preserves	Preserves	NNPS
12350	7611	166	Baked	Baked	NNP
12350	7611	167	Quinces	quince	VBZ
12350	7611	168	Baked	Baked	NNP
12350	7611	169	Sickel	Sickel	NNP
12350	7611	170	Pears	Pears	NNP
12350	7611	171	Canning	Canning	NNP
12350	7611	172	Fruit	Fruit	NNP
12350	7611	173	,	,	,
12350	7611	174	Baked	Baked	NNP
12350	7611	175	in	in	IN
12350	7611	176	Oven	Oven	NNP
12350	7611	177	Canning	Canning	NNP
12350	7611	178	Fruit	Fruit	NNP
12350	7611	179	,	,	,
12350	7611	180	in	in	IN
12350	7611	181	a	a	DT
12350	7611	182	Water	Water	NNP
12350	7611	183	Bath	Bath	NNP
12350	7611	184	Canning	Canning	NNP
12350	7611	185	in	in	IN
12350	7611	186	the	the	DT
12350	7611	187	Preserving	Preserving	NNP
12350	7611	188	Kettle	Kettle	NNP
12350	7611	189	Canned	Canned	NNP
12350	7611	190	Blackberries	Blackberries	NNPS
12350	7611	191	Blueberries	Blueberries	NNPS
12350	7611	192	Cherries	Cherries	NNPS
12350	7611	193	Cherries	Cherries	NNPS
12350	7611	194	for	for	IN
12350	7611	195	Pie	Pie	NNP
12350	7611	196	Currants	Currants	NNP
12350	7611	197	Gooseberries	Gooseberries	NNPS
12350	7611	198	Pears	pear	VBZ
12350	7611	199	Peaches	Peaches	NNP
12350	7611	200	Peaches	Peaches	NNP
12350	7611	201	Pineapple	Pineapple	NNP
12350	7611	202	Pineapple	Pineapple	NNP
12350	7611	203	Plums	Plums	NNP
12350	7611	204	Quinces	Quinces	NNPS
12350	7611	205	Raspberries	Raspberries	NNPS
12350	7611	206	Raspberries	Raspberries	NNPS
12350	7611	207	and	and	CC
12350	7611	208	Currants	Currants	NNP
12350	7611	209	Rhubarb	Rhubarb	NNP
12350	7611	210	Rhubarb	Rhubarb	NNP
12350	7611	211	Ready	Ready	NNP
12350	7611	212	for	for	IN
12350	7611	213	Use	Use	NNP
12350	7611	214	Strawberries	Strawberries	NNP
12350	7611	215	Sterilizing	sterilize	VBG
12350	7611	216	Jars	jar	NNS
12350	7611	217	,	,	,
12350	7611	218	etc	etc	FW
12350	7611	219	.	.	.
12350	7612	1	JELLIES	jelly	NNS
12350	7612	2	AND	and	CC
12350	7612	3	PRESERVES	PRESERVES	NNP
12350	7612	4	General	General	NNP
12350	7612	5	Remarks	remark	VBZ
12350	7612	6	Jelly	Jelly	NNP
12350	7612	7	Glasses	Glasses	NNPS
12350	7612	8	--	--	:
12350	7612	9	To	to	TO
12350	7612	10	Cover	cover	VB
12350	7612	11	Apple	Apple	NNP
12350	7612	12	Jelly	Jelly	NNP
12350	7612	13	Blackberry	Blackberry	NNP
12350	7612	14	Jelly	Jelly	NNP
12350	7612	15	Crab	Crab	NNP
12350	7612	16	-	-	HYPH
12350	7612	17	apple	apple	NN
12350	7612	18	Jelly	Jelly	NNP
12350	7612	19	Cranberry	Cranberry	NNP
12350	7612	20	Jelly	Jelly	NNP
12350	7612	21	Currant	Currant	NNP
12350	7612	22	Jelly	Jelly	NNP
12350	7612	23	Grape	Grape	NNP
12350	7612	24	Jelly	Jelly	NNP
12350	7612	25	Neapolitan	Neapolitan	NNP
12350	7612	26	Jelly	Jelly	NNP
12350	7612	27	Quince	Quince	NNP
12350	7612	28	Jelly	Jelly	NNP
12350	7612	29	Raspberry	Raspberry	NNP
12350	7612	30	Jelly	Jelly	NNP
12350	7612	31	Raspberry	Raspberry	NNP
12350	7612	32	and	and	CC
12350	7612	33	Currant	Currant	NNP
12350	7612	34	Jelly	Jelly	NNP
12350	7612	35	Strawberry	strawberry	VBP
12350	7612	36	Jelly	Jelly	NNP
12350	7612	37	To	to	TO
12350	7612	38	Test	test	VB
12350	7612	39	Jelly	Jelly	NNP
12350	7612	40	Made	make	VBN
12350	7612	41	at	at	IN
12350	7612	42	Home	home	NN
12350	7612	43	Utensils	utensil	NNS
12350	7612	44	for	for	IN
12350	7612	45	Jelly	Jelly	NNP
12350	7612	46	Making	Making	NNP
12350	7612	47	Winter	Winter	NNP
12350	7612	48	Jelly	Jelly	NNP
12350	7612	49	,	,	,
12350	7612	50	A	a	DT
12350	7612	51	PRESERVED	preserve	VBN
12350	7612	52	FRUIT	FRUIT	NNP
12350	7612	53	Amber	Amber	NNP
12350	7612	54	Marmalade	Marmalade	NNP
12350	7612	55	Apple	Apple	NNP
12350	7612	56	Butter	Butter	NNP
12350	7612	57	Apple	Apple	NNP
12350	7612	58	and	and	CC
12350	7612	59	Quince	Quince	NNP
12350	7612	60	Conserve	Conserve	NNP
12350	7612	61	Cherry	Cherry	NNP
12350	7612	62	Conserve	Conserve	NNP
12350	7612	63	Cherry	Cherry	NNP
12350	7612	64	Marmalade	Marmalade	NNP
12350	7612	65	Citron	Citron	NNP
12350	7612	66	Preserve	Preserve	NNP
12350	7612	67	Damson	Damson	NNP
12350	7612	68	Jam	Jam	NNP
12350	7612	69	German	German	NNP
12350	7612	70	Prune	Prune	NNP
12350	7612	71	Butter	Butter	NNP
12350	7612	72	Gingered	Gingered	NNP
12350	7612	73	Pears	Pears	NNP
12350	7612	74	Gooseberry	Gooseberry	NNP
12350	7612	75	Relish	Relish	NNP
12350	7612	76	Grape	Grape	NNP
12350	7612	77	Conserve	Conserve	NNP
12350	7612	78	Grape	grape	NN
12350	7612	79	Preserves	Preserves	NNPS
12350	7612	80	Jellied	Jellied	NNP
12350	7612	81	Quinces	Quinces	NNPS
12350	7612	82	Marmalade	Marmalade	NNP
12350	7612	83	--	--	:
12350	7612	84	Directions	Directions	NNPS
12350	7612	85	Orange	Orange	NNP
12350	7612	86	Marmalade	Marmalade	NNP
12350	7612	87	Peach	Peach	NNP
12350	7612	88	Butter	Butter	NNP
12350	7612	89	Peach	Peach	NNP
12350	7612	90	Syrup	Syrup	NNP
12350	7612	91	Pickled	Pickled	NNP
12350	7612	92	Cantaloupe	Cantaloupe	NNP
12350	7612	93	or	or	CC
12350	7612	94	Muskmelons	Muskmelons	NNP
12350	7612	95	Crab	Crab	NNP
12350	7612	96	-	-	HYPH
12350	7612	97	apples	apple	NNS
12350	7612	98	Figs	Figs	NNP
12350	7612	99	Husk	Husk	NNP
12350	7612	100	Tomatoes	Tomatoes	NNPS
12350	7612	101	Peaches	Peaches	NNP
12350	7612	102	Pears	Pears	NNPS
12350	7612	103	Plums	plum	VBZ
12350	7612	104	Plum	Plum	NNP
12350	7612	105	Conserve	Conserve	NNP
12350	7612	106	,	,	,
12350	7612	107	No	no	UH
12350	7612	108	.	.	.
12350	7613	1	1	1	CD
12350	7613	2	Plum	Plum	NNP
12350	7613	3	Conserve	Conserve	NNP
12350	7613	4	,	,	,
12350	7613	5	No	no	UH
12350	7613	6	.	.	.
12350	7614	1	2	2	CD
12350	7614	2	Preserved	Preserved	NNP
12350	7614	3	Blackberries	Blackberries	NNPS
12350	7614	4	Cherries	Cherries	NNPS
12350	7614	5	Damson	Damson	NNP
12350	7614	6	Plums	Plums	NNP
12350	7614	7	Figs	Figs	NNP
12350	7614	8	Peaches	Peaches	NNP
12350	7614	9	Pineapple	Pineapple	NNP
12350	7614	10	Quinces	Quinces	NNPS
12350	7614	11	Strawberries	Strawberries	NNP
12350	7614	12	Quince	Quince	NNP
12350	7614	13	Cheese	Cheese	NNP
12350	7614	14	Raisin	Raisin	NNP
12350	7614	15	Compote	Compote	NNP
12350	7614	16	Raspberry	Raspberry	NNP
12350	7614	17	Jam	Jam	NNP
12350	7614	18	Rhubarb	Rhubarb	NNP
12350	7614	19	and	and	CC
12350	7614	20	Orange	Orange	NNP
12350	7614	21	Marmalade	Marmalade	NNP
12350	7614	22	Spiced	Spiced	NNP
12350	7614	23	or	or	CC
12350	7614	24	Pickled	Pickled	NNP
12350	7614	25	Apples	Apples	NNP
12350	7614	26	Spiced	Spiced	NNP
12350	7614	27	or	or	CC
12350	7614	28	Pickled	Pickled	NNP
12350	7614	29	Cherries	Cherries	NNPS
12350	7614	30	Spiced	Spiced	NNP
12350	7614	31	Cucumbers	Cucumbers	NNPS
12350	7614	32	Spiced	spice	VBD
12350	7614	33	German	german	JJ
12350	7614	34	Plums	plum	NNS
12350	7614	35	Spiced	spice	VBN
12350	7614	36	Grapes	Grapes	NNP
12350	7614	37	Strawberries	Strawberries	NNPS
12350	7614	38	and	and	CC
12350	7614	39	Pineapple	Pineapple	NNP
12350	7614	40	Strawberries	Strawberries	NNPS
12350	7614	41	in	in	IN
12350	7614	42	the	the	DT
12350	7614	43	Sun	Sun	NNP
12350	7614	44	Tomatoes	Tomatoes	NNP
12350	7614	45	Watermelon	Watermelon	NNP
12350	7614	46	Pickle	Pickle	NNP
12350	7614	47	BRANDIED	BRANDIED	NNP
12350	7614	48	FRUITS	FRUITS	NNP
12350	7614	49	Brandied	brandie	VBD
12350	7614	50	Cherries	Cherries	NNPS
12350	7614	51	Brandied	Brandied	NNP
12350	7614	52	Peaches	Peaches	NNPS
12350	7614	53	Brandied	Brandied	NNP
12350	7614	54	Pears	Pears	NNPS
12350	7614	55	Brandied	brandie	VBD
12350	7614	56	Quinces	Quinces	NNPS
12350	7614	57	French	French	NNP
12350	7614	58	Prunes	Prunes	NNPS
12350	7614	59	in	in	IN
12350	7614	60	Cognac	Cognac	NNP
12350	7614	61	Melange	Melange	NNP
12350	7614	62	CANNED	canned	VBP
12350	7614	63	VEGETABLES	vegetables	NN
12350	7614	64	Directions	direction	NNS
12350	7614	65	for	for	IN
12350	7614	66	Canning	Canning	NNP
12350	7614	67	VEGETABLES	VEGETABLES	NNP
12350	7614	68	PRESERVED	preserve	VBN
12350	7614	69	IN	in	IN
12350	7614	70	BRINE	BRINE	NNP
12350	7614	71	Boiled	boil	VBN
12350	7614	72	Beans	Beans	NNPS
12350	7614	73	Corn	Corn	NNP
12350	7614	74	Early	early	RB
12350	7614	75	Fall	fall	NN
12350	7614	76	Vegetables	vegetable	VBZ
12350	7614	77	Mock	Mock	NNP
12350	7614	78	Olives	olive	NNS
12350	7614	79	(	(	-LRB-
12350	7614	80	Plums	Plums	NNP
12350	7614	81	)	)	-RRB-
12350	7614	82	String	string	NN
12350	7614	83	Beans	Beans	NNPS
12350	7614	84	(	(	-LRB-
12350	7614	85	Raw	Raw	NNP
12350	7614	86	)	)	-RRB-
12350	7614	87	PICKLES	pickle	NNS
12350	7614	88	AND	and	CC
12350	7614	89	RELISHES	RELISHES	NNP
12350	7614	90	Beet	Beet	NNP
12350	7614	91	and	and	CC
12350	7614	92	Horseradish	Horseradish	NNP
12350	7614	93	Relish	Relish	NNP
12350	7614	94	Cabbage	Cabbage	NNP
12350	7614	95	Beet	Beet	NNP
12350	7614	96	and	and	CC
12350	7614	97	Horseradish	Horseradish	NNP
12350	7614	98	Relish	Relish	NNP
12350	7614	99	Chow	Chow	NNP
12350	7614	100	Chow	Chow	NNP
12350	7614	101	Corn	Corn	NNP
12350	7614	102	Relish	Relish	NNP
12350	7614	103	Cucumbers	Cucumbers	NNPS
12350	7614	104	in	in	IN
12350	7614	105	Oil	Oil	NNP
12350	7614	106	Delicious	Delicious	NNP
12350	7614	107	Mustard	Mustard	NNP
12350	7614	108	Pickles	Pickles	NNPS
12350	7614	109	(	(	-LRB-
12350	7614	110	Senfgurken	Senfgurken	NNP
12350	7614	111	)	)	-RRB-
12350	7614	112	Dill	Dill	NNP
12350	7614	113	Pickles	Pickles	NNP
12350	7614	114	for	for	IN
12350	7614	115	Winter	Winter	NNP
12350	7614	116	Use	Use	NNP
12350	7614	117	Directions	Directions	NNPS
12350	7614	118	for	for	IN
12350	7614	119	Making	make	VBG
12350	7614	120	Pickles	Pickles	NNPS
12350	7614	121	Green	Green	NNP
12350	7614	122	Dill	dill	NN
12350	7614	123	Tomatoes	tomatoe	VBZ
12350	7614	124	Green	Green	NNP
12350	7614	125	Tomato	Tomato	NNP
12350	7614	126	Pickle	Pickle	NNP
12350	7614	127	(	(	-LRB-
12350	7614	128	French	French	NNP
12350	7614	129	Pickle	Pickle	NNP
12350	7614	130	)	)	-RRB-
12350	7614	131	Mixed	Mixed	NNP
12350	7614	132	Pickle	Pickle	NNP
12350	7614	133	Dressing	Dressing	NNP
12350	7614	134	Mother	Mother	NNP
12350	7614	135	's	's	POS
12350	7614	136	Dill	Dill	NNP
12350	7614	137	Pickles	Pickles	NNPS
12350	7614	138	Mushroom	Mushroom	NNP
12350	7614	139	Catsup	Catsup	NNP
12350	7614	140	Mustard	Mustard	NNP
12350	7614	141	Pickle	Pickle	NNP
12350	7614	142	Pepper	Pepper	NNP
12350	7614	143	Mangoes	Mangoes	NNP
12350	7614	144	Piccalilli	Piccalilli	NNP
12350	7614	145	Pickled	pickle	VBD
12350	7614	146	Beans	Beans	NNPS
12350	7614	147	Pickled	pickle	VBD
12350	7614	148	Beets	Beets	NNPS
12350	7614	149	Pickled	pickle	VBD
12350	7614	150	Cauliflower	Cauliflower	NNP
12350	7614	151	Pickled	Pickled	NNP
12350	7614	152	Onions	Onions	NNPS
12350	7614	153	Pickled	pickle	VBD
12350	7614	154	Red	Red	NNP
12350	7614	155	Cabbage	Cabbage	NNP
12350	7614	156	(	(	-LRB-
12350	7614	157	Hungarian	Hungarian	NNP
12350	7614	158	Style	Style	NNP
12350	7614	159	)	)	-RRB-
12350	7614	160	Prepared	prepare	VBD
12350	7614	161	Mustard	Mustard	NNP
12350	7614	162	Salt	Salt	NNP
12350	7614	163	Pickles	Pickles	NNP
12350	7614	164	Salzgurken	Salzgurken	NNP
12350	7614	165	Sauerkraut	Sauerkraut	NNP
12350	7614	166	Small	Small	NNP
12350	7614	167	Dill	dill	NN
12350	7614	168	Pickles	pickle	NNS
12350	7614	169	Sweet	Sweet	NNP
12350	7614	170	Pickles	pickle	NNS
12350	7614	171	Teufelsgurken	teufelsgurken	VBP
12350	7614	172	(	(	-LRB-
12350	7614	173	Hot	Hot	NNP
12350	7614	174	Pickles	Pickles	NNPS
12350	7614	175	)	)	-RRB-
12350	7614	176	Tomato	Tomato	NNP
12350	7614	177	Catsup	Catsup	NNP
12350	7614	178	Tomato	Tomato	NNP
12350	7614	179	Sauce	Sauce	NNP
12350	7614	180	(	(	-LRB-
12350	7614	181	Chili	Chili	NNP
12350	7614	182	)	)	-RRB-
12350	7614	183	PASSOVER	PASSOVER	NNP
12350	7614	184	DISHES	DISHES	NNP
12350	7614	185	Almond	Almond	NNP
12350	7614	186	Balls	Balls	NNPS
12350	7614	187	for	for	IN
12350	7614	188	Soup	Soup	NNP
12350	7614	189	Almond	Almond	NNP
12350	7614	190	Cake	Cake	NNP
12350	7614	191	Almond	Almond	NNP
12350	7614	192	Hills	Hills	NNP
12350	7614	193	Almond	Almond	NNP
12350	7614	194	Macaroons	Macaroons	NNPS
12350	7614	195	Almond	Almond	NNP
12350	7614	196	Pudding	Pudding	NNP
12350	7614	197	,	,	,
12350	7614	198	No	no	UH
12350	7614	199	.	.	.
12350	7615	1	1	1	CD
12350	7615	2	and	and	CC
12350	7615	3	2	2	CD
12350	7615	4	Apple	Apple	NNP
12350	7615	5	Pudding	Pudding	NNP
12350	7615	6	Apple	Apple	NNP
12350	7615	7	Sponge	Sponge	NNP
12350	7615	8	Pudding	Pudding	NNP
12350	7615	9	Batter	Batter	NNP
12350	7615	10	Pudding	Pudding	NNP
12350	7615	11	Beefsteak	Beefsteak	NNP
12350	7615	12	Pie	Pie	NNP
12350	7615	13	Beet	Beet	NNP
12350	7615	14	Preserves	Preserves	NNPS
12350	7615	15	(	(	-LRB-
12350	7615	16	Russian	Russian	NNP
12350	7615	17	)	)	-RRB-
12350	7615	18	Beolas	Beolas	NNP
12350	7615	19	Birmoilis	Birmoilis	NNP
12350	7615	20	(	(	-LRB-
12350	7615	21	Turkish	Turkish	NNP
12350	7615	22	)	)	-RRB-
12350	7615	23	Candied	Candied	NNP
12350	7615	24	Lemon	Lemon	NNP
12350	7615	25	and	and	CC
12350	7615	26	Orange	Orange	NNP
12350	7615	27	Peel	Peel	NNP
12350	7615	28	Carrot	Carrot	NNP
12350	7615	29	Pudding	Pudding	NNP
12350	7615	30	Chrimsel	Chrimsel	NNP
12350	7615	31	,	,	,
12350	7615	32	Nos	Nos	NNP
12350	7615	33	.	.	.
12350	7616	1	1	1	CD
12350	7616	2	and	and	CC
12350	7616	3	2	2	CD
12350	7616	4	Chocolate	Chocolate	NNP
12350	7616	5	Cake	Cake	NNP
12350	7616	6	Cinnamon	Cinnamon	NNP
12350	7616	7	Sticks	Sticks	NNP
12350	7616	8	Cocoanut	Cocoanut	NNP
12350	7616	9	Pudding	Pudding	NNP
12350	7616	10	Cookies	Cookies	NNPS
12350	7616	11	Date	Date	NNP
12350	7616	12	Cake	Cake	NNP
12350	7616	13	Egg	Egg	NNP
12350	7616	14	Marmalade	Marmalade	NNP
12350	7616	15	English	English	NNP
12350	7616	16	Lemon	Lemon	NNP
12350	7616	17	Stewed	Stewed	NNP
12350	7616	18	Fish	Fish	NNP
12350	7616	19	Filled	fill	VBD
12350	7616	20	Matzoth	Matzoth	NNP
12350	7616	21	Kleis	Kleis	NNP
12350	7616	22	Filling	Filling	NNP
12350	7616	23	for	for	IN
12350	7616	24	Chrimsel	Chrimsel	NNP
12350	7616	25	Foam	Foam	NNP
12350	7616	26	Torte	Torte	NNP
12350	7616	27	German	german	JJ
12350	7616	28	Puffs	Puffs	NNPS
12350	7616	29	Grated	Grated	NNP
12350	7616	30	Apple	Apple	NNP
12350	7616	31	Pudding	Pudding	NNP
12350	7616	32	Hasty	Hasty	NNP
12350	7616	33	Pudding	Pudding	NNP
12350	7616	34	How	how	WRB
12350	7616	35	to	to	TO
12350	7616	36	Set	set	VB
12350	7616	37	the	the	DT
12350	7616	38	Table	table	NN
12350	7616	39	for	for	IN
12350	7616	40	the	the	DT
12350	7616	41	Seder	Seder	NNP
12350	7616	42	Service	Service	NNP
12350	7616	43	Imberlach	Imberlach	NNP
12350	7616	44	Kentucky	Kentucky	NNP
12350	7616	45	Chrimsel	Chrimsel	NNP
12350	7616	46	Kremslekh	Kremslekh	NNP
12350	7616	47	Lemon	Lemon	NNP
12350	7616	48	Cream	Cream	NNP
12350	7616	49	Filling	Filling	NNP
12350	7616	50	Lemon	Lemon	NNP
12350	7616	51	Preserves	Preserves	NNPS
12350	7616	52	Mamouras	Mamouras	NNP
12350	7616	53	(	(	-LRB-
12350	7616	54	Turkish	turkish	JJ
12350	7616	55	)	)	-RRB-
12350	7616	56	Marrow	Marrow	NNP
12350	7616	57	Dumplings	Dumplings	NNP
12350	7616	58	Matzoth	Matzoth	NNP
12350	7616	59	Charlotte	Charlotte	NNP
12350	7616	60	,	,	,
12350	7616	61	Nos	Nos	NNP
12350	7616	62	.	.	.
12350	7617	1	1	1	CD
12350	7617	2	and	and	CC
12350	7617	3	2	2	CD
12350	7617	4	Dipped	dip	VBN
12350	7617	5	in	in	IN
12350	7617	6	Eggs	Eggs	NNP
12350	7617	7	,	,	,
12350	7617	8	No	no	UH
12350	7617	9	.	.	.
12350	7618	1	1	1	CD
12350	7618	2	Dipped	dip	VBN
12350	7618	3	in	in	IN
12350	7618	4	Eggs	Eggs	NNP
12350	7618	5	,	,	,
12350	7618	6	No	no	UH
12350	7618	7	.	.	.
12350	7619	1	2	2	CD
12350	7619	2	Eirkuchen	Eirkuchen	NNP
12350	7619	3	Kleis	Kleis	NNP
12350	7619	4	,	,	,
12350	7619	5	No	no	UH
12350	7619	6	.	.	.
12350	7620	1	1	1	CD
12350	7620	2	Kleis	Kleis	NNP
12350	7620	3	,	,	,
12350	7620	4	No	no	UH
12350	7620	5	.	.	.
12350	7621	1	2	2	CD
12350	7621	2	Kugel	Kugel	NNP
12350	7621	3	Meal	Meal	NNP
12350	7621	4	Cake	Cake	NNP
12350	7621	5	Meal	Meal	NNP
12350	7621	6	Kleis	Kleis	NNP
12350	7621	7	,	,	,
12350	7621	8	No	no	UH
12350	7621	9	.	.	.
12350	7622	1	1	1	CD
12350	7622	2	Meal	Meal	NNP
12350	7622	3	Kids	Kids	NNPS
12350	7622	4	,	,	,
12350	7622	5	No	no	UH
12350	7622	6	.	.	.
12350	7623	1	2	2	CD
12350	7623	2	Meal	Meal	NNP
12350	7623	3	Macaroons	macaroon	NNS
12350	7623	4	Meal	Meal	NNP
12350	7623	5	Noodles	Noodles	NNP
12350	7623	6	Plum	Plum	NNP
12350	7623	7	Pudding	Pudding	NNP
12350	7623	8	with	with	IN
12350	7623	9	Scrambled	scrambled	JJ
12350	7623	10	Eggs	Eggs	NNP
12350	7623	11	(	(	-LRB-
12350	7623	12	Ueberschlagene	Ueberschlagene	NNP
12350	7623	13	Matzoth	Matzoth	NNP
12350	7623	14	)	)	-RRB-
12350	7623	15	Shalet	Shalet	NNP
12350	7623	16	Spice	Spice	NNP
12350	7623	17	Cake	Cake	NNP
12350	7623	18	Meat	Meat	NNP
12350	7623	19	Blintzes	Blintzes	NNP
12350	7623	20	Mina	Mina	NNP
12350	7623	21	(	(	-LRB-
12350	7623	22	Turkish	turkish	JJ
12350	7623	23	)	)	-RRB-
12350	7623	24	Mock	Mock	NNP
12350	7623	25	Whipped	Whipped	NNP
12350	7623	26	Cream	Cream	NNP
12350	7623	27	Palestine	Palestine	NNP
12350	7623	28	Soup	Soup	NNP
12350	7623	29	Pesach	Pesach	NNP
12350	7623	30	Borsht	Borsht	NNP
12350	7623	31	Pesach	Pesach	NNP
12350	7623	32	Cake	Cake	NNP
12350	7623	33	with	with	IN
12350	7623	34	Walnuts	Walnuts	NNP
12350	7623	35	Pie	Pie	NNP
12350	7623	36	Crust	Crust	NNP
12350	7623	37	Potato	Potato	NNP
12350	7623	38	Flour	Flour	NNP
12350	7623	39	Noodles	Noodles	NNP
12350	7623	40	Potato	Potato	NNP
12350	7623	41	Flour	Flour	NNP
12350	7623	42	Pudding	Pudding	NNP
12350	7623	43	Potato	Potato	NNP
12350	7623	44	Flour	Flour	NNP
12350	7623	45	Sponge	Sponge	NNP
12350	7623	46	Cake	Cake	NNP
12350	7623	47	Potato	Potato	NNP
12350	7623	48	Marbles	Marbles	NNPS
12350	7623	49	Potato	Potato	NNP
12350	7623	50	Plum	Plum	NNP
12350	7623	51	Knoedel	Knoedel	NNP
12350	7623	52	(	(	-LRB-
12350	7623	53	Hungarian	Hungarian	NNP
12350	7623	54	)	)	-RRB-
12350	7623	55	Potato	Potato	NNP
12350	7623	56	Pudding	Pudding	NNP
12350	7623	57	Prunes	Prunes	NNPS
12350	7623	58	Prune	Prune	NNP
12350	7623	59	Blintzes	blintze	VBZ
12350	7623	60	Radish	Radish	NNP
12350	7623	61	Preserves	preserve	NNS
12350	7623	62	(	(	-LRB-
12350	7623	63	Russian	russian	JJ
12350	7623	64	Style	Style	NNP
12350	7623	65	)	)	-RRB-
12350	7623	66	Raisin	Raisin	NNP
12350	7623	67	Wine	Wine	NNP
12350	7623	68	,	,	,
12350	7623	69	Nos	Nos	NNP
12350	7623	70	.	.	.
12350	7624	1	1	1	CD
12350	7624	2	and	and	CC
12350	7624	3	2	2	CD
12350	7624	4	Red	Red	NNP
12350	7624	5	Mullet	Mullet	NNP
12350	7624	6	in	in	IN
12350	7624	7	Cases	Cases	NNP
12350	7624	8	Rosel	Rosel	NNP
12350	7624	9	,	,	,
12350	7624	10	Beet	Beet	NNP
12350	7624	11	Vinegar	Vinegar	NNP
12350	7624	12	Rum	Rum	NNP
12350	7624	13	Sauce	Sauce	NNP
12350	7624	14	Scrambled	scramble	VBD
12350	7624	15	Matzoth	Matzoth	NNP
12350	7624	16	Sole	Sole	NNP
12350	7624	17	with	with	IN
12350	7624	18	Wine	Wine	NNP
12350	7624	19	(	(	-LRB-
12350	7624	20	French	French	NNP
12350	7624	21	Recipe	Recipe	NNP
12350	7624	22	)	)	-RRB-
12350	7624	23	Sponge	Sponge	NNP
12350	7624	24	Cake	Cake	NNP
12350	7624	25	,	,	,
12350	7624	26	Nos	Nos	NNP
12350	7624	27	.	.	.
12350	7625	1	1	1	CD
12350	7625	2	and	and	CC
12350	7625	3	2	2	CD
12350	7625	4	Stewed	stew	VBN
12350	7625	5	Sweetbreads	Sweetbreads	NNP
12350	7625	6	Strawberry	Strawberry	NNP
12350	7625	7	Dessert	dessert	VBP
12350	7625	8	Strawberry	Strawberry	NNP
12350	7625	9	Shortcake	Shortcake	NNP
12350	7625	10	with	with	IN
12350	7625	11	Matzoth	Matzoth	NNP
12350	7625	12	Meal	Meal	NNP
12350	7625	13	Sugar	Sugar	NNP
12350	7625	14	Syrup	Syrup	NNP
12350	7625	15	Wine	Wine	NNP
12350	7625	16	Sauce	Sauce	NNP
12350	7625	17	Yom	Yom	NNP
12350	7625	18	-	-	HYPH
12350	7625	19	Tov	Tov	NNP
12350	7625	20	Soup	Soup	NNP
12350	7625	21	Zwiebel	Zwiebel	NNP
12350	7625	22	Matzoth	Matzoth	NNP
12350	7625	23	*	*	NFP
12350	7625	24	ALPHABETICAL	ALPHABETICAL	NNP
12350	7625	25	INDEX	INDEX	NNP
12350	7625	26	*	*	NFP
12350	7625	27	*	*	NFP
12350	7625	28	A	a	NN
12350	7625	29	*	*	NFP
12350	7625	30	Abgeruehrter	Abgeruehrter	NNP
12350	7625	31	Kugelhopf	Kugelhopf	NNP
12350	7625	32	Agristoga	Agristoga	NNP
12350	7625	33	Sauce	Sauce	NNP
12350	7625	34	for	for	IN
12350	7625	35	Fish	Fish	NNP
12350	7625	36	Ahilado	Ahilado	NNP
12350	7625	37	(	(	-LRB-
12350	7625	38	Sauce	Sauce	NNP
12350	7625	39	for	for	IN
12350	7625	40	Fish	fish	NN
12350	7625	41	)	)	-RRB-
12350	7625	42	Almond	Almond	NNP
12350	7625	43	Balls	Balls	NNPS
12350	7625	44	Burnt	Burnt	NNP
12350	7625	45	,	,	,
12350	7625	46	Torte	Torte	NNP
12350	7625	47	Cake	Cake	NNP
12350	7625	48	Cake	Cake	NNP
12350	7625	49	Cream	Cream	NNP
12350	7625	50	of	of	IN
12350	7625	51	Hills	Hills	NNP
12350	7625	52	Icing	Icing	NNP
12350	7625	53	Macaroons	Macaroons	NNPS
12350	7625	54	Macaroons	macaroon	NNS
12350	7625	55	Macaroons	macaroon	NNS
12350	7625	56	with	with	IN
12350	7625	57	Figs	Figs	NNP
12350	7625	58	Pudding	Pudding	NNP
12350	7625	59	Sticks	Sticks	NNPS
12350	7625	60	Sticks	Sticks	NNPS
12350	7625	61	--	--	:
12350	7625	62	Fleischig	Fleischig	NNP
12350	7625	63	Amastich	Amastich	NNP
12350	7625	64	Amber	Amber	NNP
12350	7625	65	Marmalade	Marmalade	NNP
12350	7625	66	Ambrosia	Ambrosia	NNP
12350	7625	67	Anchovy	Anchovy	NNP
12350	7625	68	Canapés	Canapés	NNP
12350	7625	69	Anchovy	Anchovy	NNP
12350	7625	70	Canapés	Canapés	NNP
12350	7625	71	with	with	IN
12350	7625	72	Tomatoes	Tomatoes	NNP
12350	7625	73	Anchovy	Anchovy	NNP
12350	7625	74	Sandwiches	Sandwiches	NNP
12350	7625	75	Anchovy	Anchovy	NNP
12350	7625	76	Sauce	Sauce	NNP
12350	7625	77	Angel	Angel	NNP
12350	7625	78	Food	Food	NNP
12350	7625	79	Anise	Anise	NNP
12350	7625	80	Seed	Seed	NNP
12350	7625	81	Cookies	Cookies	NNPS
12350	7625	82	Appetizers	Appetizers	NNPS
12350	7625	83	Apple	Apple	NNP
12350	7625	84	and	and	CC
12350	7625	85	Honey	Honey	NNP
12350	7625	86	Pudding	Pudding	NNP
12350	7625	87	and	and	CC
12350	7625	88	Lady	Lady	NNP
12350	7625	89	Finger	Finger	NNP
12350	7625	90	Pudding	Pudding	NNP
12350	7625	91	and	and	CC
12350	7625	92	Quince	Quince	NNP
12350	7625	93	Conserve	Conserve	NNP
12350	7625	94	Baked	Baked	NNP
12350	7625	95	Baked	Baked	NNP
12350	7625	96	with	with	IN
12350	7625	97	Oatmeal	Oatmeal	NNP
12350	7625	98	Butter	Butter	NNP
12350	7625	99	Cake	Cake	NNP
12350	7625	100	Compote	Compote	NNP
12350	7625	101	Custard	Custard	NNP
12350	7625	102	Pie	Pie	NNP
12350	7625	103	Delight	Delight	NNP
12350	7625	104	Fladen	Fladen	NNP
12350	7625	105	Float	Float	NNP
12350	7625	106	Fried	Fried	NNP
12350	7625	107	Fritters	Fritters	NNPS
12350	7625	108	Frosted	frost	VBD
12350	7625	109	Jelly	Jelly	NNP
12350	7625	110	Jelly	Jelly	NNP
12350	7625	111	Cake	Cake	NNP
12350	7625	112	Kuchen	Kuchen	NNP
12350	7625	113	Pickled	pickle	VBD
12350	7625	114	Pie	Pie	NNP
12350	7625	115	Pudding	Pudding	NNP
12350	7625	116	Sauce	Sauce	NNP
12350	7625	117	Sauce	Sauce	NNP
12350	7625	118	Cake	Cake	NNP
12350	7625	119	Sauce	Sauce	NNP
12350	7625	120	,	,	,
12350	7625	121	Victoria	Victoria	NNP
12350	7625	122	Slump	Slump	NNP
12350	7625	123	Snow	Snow	NNP
12350	7625	124	Spiced	Spiced	NNP
12350	7625	125	Sponge	Sponge	NNP
12350	7625	126	Pudding	Pudding	NNP
12350	7625	127	Sweet	Sweet	NNP
12350	7625	128	,	,	,
12350	7625	129	Steamed	Steamed	NNP
12350	7625	130	Tapioca	Tapioca	NNP
12350	7625	131	Pudding	pudde	VBG
12350	7625	132	with	with	IN
12350	7625	133	Rice	Rice	NNP
12350	7625	134	Apricot	Apricot	NNP
12350	7625	135	Ice	Ice	NNP
12350	7625	136	Apricot	Apricot	NNP
12350	7625	137	Ice	Ice	NNP
12350	7625	138	Cream	Cream	NNP
12350	7625	139	Arday	Arday	NNP
12350	7625	140	-	-	HYPH
12350	7625	141	influs	influs	JJ
12350	7625	142	Arme	Arme	NNP
12350	7625	143	Ritter	Ritter	NNP
12350	7625	144	Artichoke	Artichoke	NNP
12350	7625	145	,	,	,
12350	7625	146	Jerusalem	Jerusalem	NNP
12350	7625	147	Artichoke	Artichoke	NNP
12350	7625	148	Soup	Soup	NNP
12350	7625	149	Artichokes	Artichokes	NNP
12350	7625	150	,	,	,
12350	7625	151	French	French	NNP
12350	7625	152	or	or	CC
12350	7625	153	Globe	Globe	NNP
12350	7625	154	Artichokes	Artichokes	NNP
12350	7625	155	,	,	,
12350	7625	156	French	French	NNP
12350	7625	157	,	,	,
12350	7625	158	with	with	IN
12350	7625	159	Tomatoes	Tomatoes	NNP
12350	7625	160	Asparagus	Asparagus	NNP
12350	7625	161	Canned	Canned	NNP
12350	7625	162	Cream	Cream	NNP
12350	7625	163	of	of	IN
12350	7625	164	(	(	-LRB-
12350	7625	165	Hungarian	hungarian	JJ
12350	7625	166	)	)	-RRB-
12350	7625	167	Salad	Salad	NNP
12350	7625	168	Aspic	Aspic	NNP
12350	7625	169	Auflauf	Auflauf	NNP
12350	7625	170	*	*	NFP
12350	7625	171	B	b	NN
12350	7625	172	*	*	NFP
12350	7625	173	Baba	Baba	NNP
12350	7625	174	à	à	NNP
12350	7625	175	la	la	NNP
12350	7625	176	Parisienne	Parisienne	NNP
12350	7625	177	Bairische	Bairische	NNP
12350	7625	178	Dampfnudeln	Dampfnudeln	NNP
12350	7625	179	Baked	Baked	NNP
12350	7625	180	Cherry	Cherry	NNP
12350	7625	181	Preserves	Preserves	NNP
12350	7625	182	Crab	Crab	NNP
12350	7625	183	-	-	HYPH
12350	7625	184	apple	apple	NN
12350	7625	185	Preserve	Preserve	NNP
12350	7625	186	Cranberry	Cranberry	NNP
12350	7625	187	Preserves	Preserves	NNPS
12350	7625	188	Quince	Quince	NNP
12350	7625	189	Preserves	Preserves	NNP
12350	7625	190	Sickel	Sickel	NNP
12350	7625	191	Pear	Pear	NNP
12350	7625	192	Preserves	Preserves	NNPS
12350	7625	193	Baking	Baking	NNP
12350	7625	194	-	-	HYPH
12350	7625	195	Powder	Powder	NNP
12350	7625	196	Batters	Batters	NNPS
12350	7625	197	Biscuits	Biscuits	NNPS
12350	7625	198	Bunt	Bunt	NNP
12350	7625	199	Kuchen	Kuchen	NNP
12350	7625	200	Cinnamon	Cinnamon	NNP
12350	7625	201	Cake	Cake	NNP
12350	7625	202	Dumplings	Dumplings	NNPS
12350	7625	203	German	German	NNP
12350	7625	204	Coffee	Coffee	NNP
12350	7625	205	Cake	Cake	NNP
12350	7625	206	Banana	Banana	NNP
12350	7625	207	Dainty	Dainty	NNP
12350	7625	208	Banana	Banana	NNP
12350	7625	209	Filling	Filling	NNP
12350	7625	210	Banana	Banana	NNP
12350	7625	211	Ice	Ice	NNP
12350	7625	212	Cream	Cream	NNP
12350	7625	213	Bananas	Bananas	NNP
12350	7625	214	Bananas	Bananas	NNP
12350	7625	215	,	,	,
12350	7625	216	Chilled	Chilled	NNP
12350	7625	217	Banbury	Banbury	NNP
12350	7625	218	Tarts	tart	VBZ
12350	7625	219	Barches	Barches	NNP
12350	7625	220	Barley	Barley	NNP
12350	7625	221	Barley	Barley	NNP
12350	7625	222	and	and	CC
12350	7625	223	Vegetable	Vegetable	NNP
12350	7625	224	Soup	Soup	NNP
12350	7625	225	Barley	Barley	NNP
12350	7625	226	Soup	Soup	NNP
12350	7625	227	Baseler	Baseler	NNP
12350	7625	228	Loekerlein	Loekerlein	NNP
12350	7625	229	Bass	Bass	NNP
12350	7625	230	,	,	,
12350	7625	231	Black	Black	NNP
12350	7625	232	,	,	,
12350	7625	233	Baked	Baked	NNP
12350	7625	234	Bass	Bass	NNP
12350	7625	235	,	,	,
12350	7625	236	Baked	Baked	NNP
12350	7625	237	,	,	,
12350	7625	238	à	à	NNP
12350	7625	239	la	la	DT
12350	7625	240	Wellington	Wellington	NNP
12350	7625	241	Batter	Batter	NNP
12350	7625	242	Pudding	Pudding	NNP
12350	7625	243	Bean	Bean	NNP
12350	7625	244	,	,	,
12350	7625	245	Black	Black	NNP
12350	7625	246	,	,	,
12350	7625	247	Soup	Soup	NNP
12350	7625	248	Beans	Beans	NNPS
12350	7625	249	and	and	CC
12350	7625	250	Barley	Barley	NNP
12350	7625	251	Baked	Baked	NNP
12350	7625	252	with	with	IN
12350	7625	253	Brisket	Brisket	NNP
12350	7625	254	of	of	IN
12350	7625	255	Beef	Beef	NNP
12350	7625	256	Dried	dry	VBN
12350	7625	257	Dried	dry	VBD
12350	7625	258	Lima	Lima	NNP
12350	7625	259	,	,	,
12350	7625	260	Baked	Baked	NNP
12350	7625	261	Green	Green	NNP
12350	7625	262	Lima	Lima	NNP
12350	7625	263	Green	Green	NNP
12350	7625	264	Snap	Snap	NNP
12350	7625	265	Haricot	Haricot	NNP
12350	7625	266	and	and	CC
12350	7625	267	Beef	Beef	NNP
12350	7625	268	Kidney	Kidney	NNP
12350	7625	269	,	,	,
12350	7625	270	with	with	IN
12350	7625	271	Brown	Brown	NNP
12350	7625	272	Sauce	Sauce	NNP
12350	7625	273	Pickled	pickle	VBD
12350	7625	274	Spanish	Spanish	NNP
12350	7625	275	String	String	NNP
12350	7625	276	String	String	NNP
12350	7625	277	,	,	,
12350	7625	278	Boiled	Boiled	NNP
12350	7625	279	,	,	,
12350	7625	280	Preserved	Preserved	NNP
12350	7625	281	in	in	IN
12350	7625	282	Brine	Brine	NNP
12350	7625	283	String	String	NNP
12350	7625	284	,	,	,
12350	7625	285	Raw	Raw	NNP
12350	7625	286	,	,	,
12350	7625	287	Preserved	preserve	VBN
12350	7625	288	in	in	IN
12350	7625	289	Brine	Brine	NNP
12350	7625	290	String	String	NNP
12350	7625	291	,	,	,
12350	7625	292	Sweet	Sweet	NNP
12350	7625	293	and	and	CC
12350	7625	294	Sour	Sour	NNP
12350	7625	295	String	String	NNP
12350	7625	296	,	,	,
12350	7625	297	with	with	IN
12350	7625	298	Lamb	Lamb	NNP
12350	7625	299	String	String	NNP
12350	7625	300	,	,	,
12350	7625	301	with	with	IN
12350	7625	302	Tomatoes	Tomatoes	NNP
12350	7625	303	Sweet	Sweet	NNP
12350	7625	304	Sour	sour	JJ
12350	7625	305	Sweet	sweet	JJ
12350	7625	306	Sour	Sour	NNP
12350	7625	307	and	and	CC
12350	7625	308	Linzen	Linzen	NNP
12350	7625	309	Wax	Wax	NNP
12350	7625	310	,	,	,
12350	7625	311	Sweet	Sweet	NNP
12350	7625	312	and	and	CC
12350	7625	313	Sour	Sour	NNP
12350	7625	314	Beef	Beef	NNP
12350	7625	315	,	,	,
12350	7625	316	An	an	DT
12350	7625	317	Easy	Easy	NNP
12350	7625	318	Pot	Pot	NNP
12350	7625	319	Roast	Roast	NNP
12350	7625	320	of	of	IN
12350	7625	321	Boiled	Boiled	NNP
12350	7625	322	,	,	,
12350	7625	323	Corned	Corned	NNP
12350	7625	324	Braised	Braised	NNP
12350	7625	325	,	,	,
12350	7625	326	Pot	Pot	NNP
12350	7625	327	Roast	Roast	NNP
12350	7625	328	Breast	Breast	NNP
12350	7625	329	,	,	,
12350	7625	330	Flank	Flank	NNP
12350	7625	331	with	with	IN
12350	7625	332	Yellow	Yellow	NNP
12350	7625	333	Turnips	Turnips	NNP
12350	7625	334	Brisket	Brisket	NNP
12350	7625	335	of	of	IN
12350	7625	336	,	,	,
12350	7625	337	Brustdeckel	Brustdeckel	NNP
12350	7625	338	Brisket	Brisket	NNP
12350	7625	339	of	of	IN
12350	7625	340	,	,	,
12350	7625	341	with	with	IN
12350	7625	342	Sauerkraut	Sauerkraut	NNP
12350	7625	343	Corned	corn	VBN
12350	7625	344	(	(	-LRB-
12350	7625	345	Home	home	NN
12350	7625	346	-	-	HYPH
12350	7625	347	made	make	VBN
12350	7625	348	)	)	-RRB-
12350	7625	349	Fat	fat	NN
12350	7625	350	,	,	,
12350	7625	351	to	to	TO
12350	7625	352	render	render	VB
12350	7625	353	Loaf	Loaf	NNP
12350	7625	354	Pan	Pan	NNP
12350	7625	355	Roast	Roast	NNP
12350	7625	356	Pickled	Pickled	NNP
12350	7625	357	Pot	Pot	NNP
12350	7625	358	Roast	Roast	NNP
12350	7625	359	Roast	Roast	NNP
12350	7625	360	Roast	Roast	NNP
12350	7625	361	,	,	,
12350	7625	362	Russian	russian	JJ
12350	7625	363	Style	Style	NNP
12350	7625	364	Roast	Roast	NNP
12350	7625	365	,	,	,
12350	7625	366	Vienna	Vienna	NNP
12350	7625	367	Rolled	Rolled	NNP
12350	7625	368	,	,	,
12350	7625	369	Pot	Pot	NNP
12350	7625	370	Roasted	Roasted	NNP
12350	7625	371	Short	Short	NNP
12350	7625	372	Ribs	Ribs	NNP
12350	7625	373	of	of	IN
12350	7625	374	,	,	,
12350	7625	375	Spanish	spanish	JJ
12350	7625	376	Smoked	Smoked	NNP
12350	7625	377	Smoked	Smoked	NNP
12350	7625	378	Brisket	Brisket	NNP
12350	7625	379	of	of	IN
12350	7625	380	,	,	,
12350	7625	381	with	with	IN
12350	7625	382	Eggs	Eggs	NNP
12350	7625	383	Tongue	Tongue	NNP
12350	7625	384	,	,	,
12350	7625	385	Pickled	Pickled	NNP
12350	7625	386	Beefsteak	Beefsteak	NNP
12350	7625	387	,	,	,
12350	7625	388	Broiled	Broiled	NNP
12350	7625	389	Beefsteak	Beefsteak	NNP
12350	7625	390	,	,	,
12350	7625	391	Fried	Fried	NNP
12350	7625	392	Beefsteak	Beefsteak	NNP
12350	7625	393	,	,	,
12350	7625	394	Fried	fry	VBN
12350	7625	395	with	with	IN
12350	7625	396	Onions	Onions	NNPS
12350	7625	397	Beefsteak	Beefsteak	NNP
12350	7625	398	Pie	Pie	NNP
12350	7625	399	Beefsteak	Beefsteak	NNP
12350	7625	400	to	to	IN
12350	7625	401	Broil	Broil	NNP
12350	7625	402	by	by	IN
12350	7625	403	Gas	Gas	NNP
12350	7625	404	Beer	Beer	NNP
12350	7625	405	Soup	Soup	NNP
12350	7625	406	Beer	Beer	NNP
12350	7625	407	Soup	Soup	NNP
12350	7625	408	(	(	-LRB-
12350	7625	409	Parve	parve	VB
12350	7625	410	)	)	-RRB-
12350	7625	411	Beet	Beet	NNP
12350	7625	412	Greens	Greens	NNP
12350	7625	413	and	and	CC
12350	7625	414	Cauliflower	Cauliflower	NNP
12350	7625	415	Salad	Salad	NNP
12350	7625	416	and	and	CC
12350	7625	417	Horseradish	Horseradish	NNP
12350	7625	418	Relish	Relish	NNP
12350	7625	419	Preserves	Preserves	NNPS
12350	7625	420	(	(	-LRB-
12350	7625	421	Russian	Russian	NNP
12350	7625	422	)	)	-RRB-
12350	7625	423	Salad	Salad	NNP
12350	7625	424	Soup	Soup	NNP
12350	7625	425	(	(	-LRB-
12350	7625	426	Russian	Russian	NNP
12350	7625	427	)	)	-RRB-
12350	7625	428	Soup	Soup	NNP
12350	7625	429	(	(	-LRB-
12350	7625	430	Russian	Russian	NNP
12350	7625	431	)	)	-RRB-
12350	7625	432	Fleischig	Fleischig	NNP
12350	7625	433	Beets	Beets	NNP
12350	7625	434	,	,	,
12350	7625	435	Baked	Baked	NNP
12350	7625	436	Boiled	Boiled	NNP
12350	7625	437	Pickled	Pickled	NNP
12350	7625	438	Sour	Sour	NNP
12350	7625	439	Buttered	Buttered	NNP
12350	7625	440	Bell	Bell	NNP
12350	7625	441	Fritters	Fritters	NNPS
12350	7625	442	Beolas	Beolas	NNP
12350	7625	443	Berliner	Berliner	NNP
12350	7625	444	Pfannkuchen	Pfannkuchen	NNP
12350	7625	445	Bernaise	Bernaise	NNP
12350	7625	446	,	,	,
12350	7625	447	Sauce	sauce	NN
12350	7625	448	Beverages	Beverages	NNP
12350	7625	449	Bird	Bird	NNP
12350	7625	450	's	's	POS
12350	7625	451	Nest	Nest	NNP
12350	7625	452	Pudding	Pudding	NNP
12350	7625	453	Birmoilis	Birmoilis	NNPS
12350	7625	454	(	(	-LRB-
12350	7625	455	Turkish	turkish	JJ
12350	7625	456	)	)	-RRB-
12350	7625	457	Birne	Birne	NNP
12350	7625	458	Kloesse	Kloesse	NNP
12350	7625	459	Biscuit	Biscuit	NNP
12350	7625	460	Tortoni	Tortoni	NNP
12350	7625	461	Bitki	Bitki	NNP
12350	7625	462	(	(	-LRB-
12350	7625	463	Russian	Russian	NNP
12350	7625	464	)	)	-RRB-
12350	7625	465	Blackberry	Blackberry	NNP
12350	7625	466	and	and	CC
12350	7625	467	Currant	Currant	NNP
12350	7625	468	Pie	Pie	NNP
12350	7625	469	Blackberry	Blackberry	NNP
12350	7625	470	Cordial	Cordial	NNP
12350	7625	471	Blackberry	Blackberry	NNP
12350	7625	472	Jelly	Jelly	NNP
12350	7625	473	Blackberry	Blackberry	NNP
12350	7625	474	Wine	Wine	NNP
12350	7625	475	Blackberries	Blackberries	NNP
12350	7625	476	,	,	,
12350	7625	477	Canned	Canned	NNP
12350	7625	478	Blackberries	Blackberries	NNPS
12350	7625	479	,	,	,
12350	7625	480	Preserved	Preserved	NNP
12350	7625	481	Black	Black	NNP
12350	7625	482	Bread	Bread	NNP
12350	7625	483	Pudding	Pudding	NNP
12350	7625	484	Black	Black	NNP
12350	7625	485	Olives	Olives	NNPS
12350	7625	486	Blaetter	Blaetter	NNP
12350	7625	487	Teig	Teig	NNP
12350	7625	488	Blanc	Blanc	NNP
12350	7625	489	Mange	Mange	NNP
12350	7625	490	Blintzes	Blintzes	NNPS
12350	7625	491	Cheese	Cheese	NNP
12350	7625	492	Meat	Meat	NNP
12350	7625	493	Prune	Prune	NNP
12350	7625	494	Sweet	Sweet	NNP
12350	7625	495	Blitz	Blitz	NNP
12350	7625	496	Kuchen	Kuchen	NNP
12350	7625	497	Blueberries	Blueberries	NNPS
12350	7625	498	Blueberries	Blueberries	NNPS
12350	7625	499	,	,	,
12350	7625	500	Canned	Canned	NNP
12350	7625	501	Bohemian	Bohemian	NNP
12350	7625	502	Cream	Cream	NNP
12350	7625	503	Bohemian	Bohemian	NNP
12350	7625	504	Salad	Salad	NNP
12350	7625	505	Bola	Bola	NNP
12350	7625	506	Bordelaise	Bordelaise	NNP
12350	7625	507	Sauce	Sauce	NNP
12350	7625	508	Borsht	Borsht	NNP
12350	7625	509	Boston	Boston	NNP
12350	7625	510	Roast	Roast	NNP
12350	7625	511	Bouillon	Bouillon	NNP
12350	7625	512	Brain	Brain	NNP
12350	7625	513	(	(	-LRB-
12350	7625	514	Appetizer	Appetizer	NNP
12350	7625	515	)	)	-RRB-
12350	7625	516	Brain	Brain	NNP
12350	7625	517	Salad	Salad	NNP
12350	7625	518	Brains	brain	NNS
12350	7625	519	with	with	IN
12350	7625	520	Egg	Egg	NNP
12350	7625	521	Sauce	Sauce	NNP
12350	7625	522	Brains	brain	NNS
12350	7625	523	,	,	,
12350	7625	524	Sweet	Sweet	NNP
12350	7625	525	and	and	CC
12350	7625	526	Sour	Sour	NNP
12350	7625	527	Bran	Bran	NNP
12350	7625	528	Muffins	muffin	NNS
12350	7625	529	Brandied	brandie	VBD
12350	7625	530	Fruits	Fruits	NNP
12350	7625	531	Brandy	Brandy	NNP
12350	7625	532	Sauce	Sauce	NNP
12350	7625	533	Braune	Braune	NNP
12350	7625	534	Mehlsuppe	Mehlsuppe	NNP
12350	7625	535	Bread	Bread	NNP
12350	7625	536	Bran	Bran	NNP
12350	7625	537	Brown	Brown	NNP
12350	7625	538	Brown	Brown	NNP
12350	7625	539	,	,	,
12350	7625	540	Sandwiches	sandwich	VBZ
12350	7625	541	Corn	Corn	NNP
12350	7625	542	Crumbs	Crumbs	NNPS
12350	7625	543	,	,	,
12350	7625	544	Prepared	prepare	VBN
12350	7625	545	for	for	IN
12350	7625	546	Frying	fry	VBG
12350	7625	547	Dressing	dressing	NN
12350	7625	548	for	for	IN
12350	7625	549	Fowl	Fowl	NNP
12350	7625	550	Graham	Graham	NNP
12350	7625	551	Gluten	Gluten	NNP
12350	7625	552	Individual	individual	JJ
12350	7625	553	Loaves	Loaves	NNPS
12350	7625	554	Pancakes	Pancakes	NNP
12350	7625	555	Potato	Potato	NNP
12350	7625	556	Potato	Potato	NNP
12350	7625	557	,	,	,
12350	7625	558	Rye	Rye	NNP
12350	7625	559	Pudding	Pudding	NNP
12350	7625	560	,	,	,
12350	7625	561	Rye	Rye	NNP
12350	7625	562	Raisin	Raisin	NNP
12350	7625	563	Rolled	roll	VBD
12350	7625	564	Oats	Oats	NNP
12350	7625	565	Rye	Rye	NNP
12350	7625	566	(	(	-LRB-
12350	7625	567	American	American	NNP
12350	7625	568	)	)	-RRB-
12350	7625	569	Rye	Rye	NNP
12350	7625	570	Sticks	Sticks	NNP
12350	7625	571	To	to	TO
12350	7625	572	make	make	VB
12350	7625	573	Variety	Variety	NNP
12350	7625	574	White	White	NNP
12350	7625	575	White	White	NNP
12350	7625	576	and	and	CC
12350	7625	577	Brown	Brown	NNP
12350	7625	578	,	,	,
12350	7625	579	Sandwiches	sandwich	VBZ
12350	7625	580	White	White	NNP
12350	7625	581	Nut	Nut	NNP
12350	7625	582	Bremen	Bremen	NNP
12350	7625	583	Apple	Apple	NNP
12350	7625	584	Torte	Torte	NNP
12350	7625	585	Brod	Brod	NNP
12350	7625	586	Torte	Torte	NNP
12350	7625	587	Brown	Brown	NNP
12350	7625	588	Betty	Betty	NNP
12350	7625	589	Brown	Brown	NNP
12350	7625	590	Sauce	Sauce	NNP
12350	7625	591	Brown	Brown	NNP
12350	7625	592	Stock	Stock	NNP
12350	7625	593	Brunswick	Brunswick	NNP
12350	7625	594	Stew	Stew	NNP
12350	7625	595	Brussels	Brussels	NNP
12350	7625	596	Sprouts	sprout	VBZ
12350	7625	597	Bütterbarches	bütterbarche	NNS
12350	7625	598	Buns	Buns	NNP
12350	7625	599	Cinnamon	Cinnamon	NNP
12350	7625	600	Currant	Currant	NNP
12350	7625	601	Raisin	Raisin	NNP
12350	7625	602	Bunt	Bunt	NNP
12350	7625	603	Kuchen	Kuchen	NNP
12350	7625	604	*	*	NFP
12350	7625	605	C	c	NN
12350	7625	606	*	*	NFP
12350	7625	607	Cabbage	cabbage	NN
12350	7625	608	,	,	,
12350	7625	609	Beet	Beet	NNP
12350	7625	610	and	and	CC
12350	7625	611	Horseradish	Horseradish	NNP
12350	7625	612	Relish	relish	JJ
12350	7625	613	Belgian	belgian	JJ
12350	7625	614	Red	Red	NNP
12350	7625	615	Boiled	boil	VBN
12350	7625	616	with	with	IN
12350	7625	617	Carrots	Carrots	NNPS
12350	7625	618	Creamed	Creamed	NNP
12350	7625	619	,	,	,
12350	7625	620	New	New	NNP
12350	7625	621	Filled	Filled	NNP
12350	7625	622	Fried	Fried	NNP
12350	7625	623	Red	Red	NNP
12350	7625	624	Red	Red	NNP
12350	7625	625	,	,	,
12350	7625	626	with	with	IN
12350	7625	627	Chestnuts	Chestnuts	NNPS
12350	7625	628	and	and	CC
12350	7625	629	Prunes	Prunes	NNPS
12350	7625	630	Red	Red	NNP
12350	7625	631	,	,	,
12350	7625	632	Pickled	Pickled	NNP
12350	7625	633	,	,	,
12350	7625	634	Hungarian	hungarian	JJ
12350	7625	635	Style	Style	NNP
12350	7625	636	Salad	Salad	NNP
12350	7625	637	Savoy	Savoy	NNP
12350	7625	638	Savoy	Savoy	NNP
12350	7625	639	,	,	,
12350	7625	640	with	with	IN
12350	7625	641	Rice	Rice	NNP
12350	7625	642	Stewed	stew	VBN
12350	7625	643	To	to	IN
12350	7625	644	Boil	Boil	NNP
12350	7625	645	Café	Café	NNP
12350	7625	646	à	à	NNP
12350	7625	647	la	la	NNP
12350	7625	648	Glacé	Glacé	NNP
12350	7625	649	Cakes	Cakes	NNP
12350	7625	650	Cakes	Cakes	NNPS
12350	7625	651	--	--	:
12350	7625	652	General	General	NNP
12350	7625	653	Directions	Directions	NNPS
12350	7625	654	for	for	IN
12350	7625	655	Making	make	VBG
12350	7625	656	Cakes	Cakes	NNPS
12350	7625	657	,	,	,
12350	7625	658	To	to	TO
12350	7625	659	Bake	bake	VB
12350	7625	660	Calf	Calf	NNP
12350	7625	661	's	's	POS
12350	7625	662	Brains	brain	NNS
12350	7625	663	,	,	,
12350	7625	664	Fried	Fried	NNP
12350	7625	665	Calf	Calf	NNP
12350	7625	666	's	's	POS
12350	7625	667	Brains	brain	NNS
12350	7625	668	,	,	,
12350	7625	669	Sour	Sour	NNP
12350	7625	670	Calf	Calf	NNP
12350	7625	671	's	's	POS
12350	7625	672	Feet	foot	NNS
12350	7625	673	,	,	,
12350	7625	674	Prunes	Prunes	NNPS
12350	7625	675	and	and	CC
12350	7625	676	Chestnuts	Chestnuts	NNPS
12350	7625	677	Calf	Calf	NNP
12350	7625	678	's	's	POS
12350	7625	679	Feet	foot	NNS
12350	7625	680	,	,	,
12350	7625	681	Scharf	Scharf	NNP
12350	7625	682	Calf	Calf	NNP
12350	7625	683	's	's	POS
12350	7625	684	Foot	Foot	NNP
12350	7625	685	Jelly	Jelly	NNP
12350	7625	686	Calfs	Calfs	NNP
12350	7625	687	'	'	POS
12350	7625	688	Hearts	Hearts	NNPS
12350	7625	689	Calf	Calf	NNP
12350	7625	690	's	's	POS
12350	7625	691	Liver	Liver	NNP
12350	7625	692	,	,	,
12350	7625	693	Smothered	smother	VBN
12350	7625	694	in	in	IN
12350	7625	695	Onions	Onions	NNP
12350	7625	696	Calf	Calf	NNP
12350	7625	697	's	's	POS
12350	7625	698	Lung	Lung	NNP
12350	7625	699	and	and	CC
12350	7625	700	Heart	Heart	NNP
12350	7625	701	,	,	,
12350	7625	702	Hashed	Hashed	NNP
12350	7625	703	Canapés	Canapés	NNP
12350	7625	704	Candied	Candied	NNP
12350	7625	705	Fruits	Fruits	NNPS
12350	7625	706	Candied	candy	VBD
12350	7625	707	Lemon	Lemon	NNP
12350	7625	708	and	and	CC
12350	7625	709	Orange	Orange	NNP
12350	7625	710	Peel	Peel	NNP
12350	7625	711	Candies	Candies	NNPS
12350	7625	712	and	and	CC
12350	7625	713	Sweets	Sweets	NNPS
12350	7625	714	Canned	Canned	NNP
12350	7625	715	Fruit	Fruit	NNP
12350	7625	716	,	,	,
12350	7625	717	Frozen	Frozen	NNP
12350	7625	718	Canned	Canned	NNP
12350	7625	719	Fruits	Fruits	NNPS
12350	7625	720	General	General	NNP
12350	7625	721	Rules	rule	NNS
12350	7625	722	Sterilizing	sterilize	VBG
12350	7625	723	Jars	jar	NNS
12350	7625	724	,	,	,
12350	7625	725	etc	etc	FW
12350	7625	726	.	.	.
12350	7626	1	Canned	Canned	NNP
12350	7626	2	Vegetables	Vegetables	NNP
12350	7626	3	Canning	Canning	NNP
12350	7626	4	Fruit	Fruit	NNP
12350	7626	5	Baked	bake	VBN
12350	7626	6	in	in	IN
12350	7626	7	Oven	Oven	NNP
12350	7626	8	Canning	Canning	NNP
12350	7626	9	Fruit	Fruit	NNP
12350	7626	10	in	in	IN
12350	7626	11	a	a	DT
12350	7626	12	Water	Water	NNP
12350	7626	13	Bath	Bath	NNP
12350	7626	14	Canning	Canning	NNP
12350	7626	15	in	in	IN
12350	7626	16	the	the	DT
12350	7626	17	Preserving	Preserving	NNP
12350	7626	18	Kettle	Kettle	NNP
12350	7626	19	Cantaloupes	Cantaloupes	NNPS
12350	7626	20	,	,	,
12350	7626	21	Pickled	Pickled	NNP
12350	7626	22	Caramel	Caramel	NNP
12350	7626	23	Custard	Custard	NNP
12350	7626	24	Caramel	Caramel	NNP
12350	7626	25	Layer	Layer	NNP
12350	7626	26	Cake	Cake	NNP
12350	7626	27	Caramel	Caramel	NNP
12350	7626	28	Sauce	Sauce	NNP
12350	7626	29	Caramel	Caramel	NNP
12350	7626	30	White	White	NNP
12350	7626	31	Icing	Icing	NNP
12350	7626	32	Caraway	Caraway	NNP
12350	7626	33	Seed	Seed	NNP
12350	7626	34	Cookies	Cookies	NNPS
12350	7626	35	Caraway	Caraway	NNP
12350	7626	36	Sauce	Sauce	NNP
12350	7626	37	Cardamom	Cardamom	NNP
12350	7626	38	Cookies	Cookies	NNPS
12350	7626	39	Carnatzlich	Carnatzlich	NNP
12350	7626	40	(	(	-LRB-
12350	7626	41	Roumanian	Roumanian	NNP
12350	7626	42	)	)	-RRB-
12350	7626	43	Carp	Carp	NNP
12350	7626	44	,	,	,
12350	7626	45	Paprika	Paprika	NNP
12350	7626	46	Carrot	Carrot	NNP
12350	7626	47	Pudding	Pudding	NNP
12350	7626	48	Carrots	Carrots	NNPS
12350	7626	49	and	and	CC
12350	7626	50	Peas	pea	NNS
12350	7626	51	Boiled	boil	VBN
12350	7626	52	with	with	IN
12350	7626	53	Cabbage	Cabbage	NNP
12350	7626	54	Compote	Compote	NNP
12350	7626	55	of	of	IN
12350	7626	56	,	,	,
12350	7626	57	Russian	russian	JJ
12350	7626	58	Style	Style	NNP
12350	7626	59	Flemish	Flemish	NNP
12350	7626	60	Lemon	Lemon	NNP
12350	7626	61	Simmered	simmer	VBD
12350	7626	62	with	with	IN
12350	7626	63	Brisket	Brisket	NNP
12350	7626	64	of	of	IN
12350	7626	65	Beef	Beef	NNP
12350	7626	66	Cauliflower	Cauliflower	NNP
12350	7626	67	Cream	Cream	NNP
12350	7626	68	of	of	IN
12350	7626	69	(	(	-LRB-
12350	7626	70	Hungarian	Hungarian	NNP
12350	7626	71	)	)	-RRB-
12350	7626	72	Pickled	pickle	VBD
12350	7626	73	Roumanian	Roumanian	NNP
12350	7626	74	Salad	Salad	NNP
12350	7626	75	Scalloped	Scalloped	NNP
12350	7626	76	Spanish	Spanish	NNP
12350	7626	77	with	with	IN
12350	7626	78	Brown	Brown	NNP
12350	7626	79	Crumbs	Crumbs	NNP
12350	7626	80	Caviar	Caviar	NNP
12350	7626	81	Canapés	Canapés	NNP
12350	7626	82	Cereals	Cereals	NNP
12350	7626	83	Cereals	Cereals	NNPS
12350	7626	84	--	--	:
12350	7626	85	Directions	Directions	NNPS
12350	7626	86	Cereals	Cereals	NNPS
12350	7626	87	,	,	,
12350	7626	88	Laws	Laws	NNPS
12350	7626	89	about	about	IN
12350	7626	90	Celeriac	Celeriac	NNP
12350	7626	91	Celeriac	Celeriac	NNP
12350	7626	92	,	,	,
12350	7626	93	Purée	Purée	NNP
12350	7626	94	of	of	IN
12350	7626	95	Celery	Celery	NNP
12350	7626	96	,	,	,
12350	7626	97	Creamed	Creamed	NNP
12350	7626	98	Cream	Cream	NNP
12350	7626	99	of	of	IN
12350	7626	100	Relish	Relish	NNP
12350	7626	101	Root	Root	NNP
12350	7626	102	Baskets	Baskets	NNP
12350	7626	103	Root	root	NN
12350	7626	104	(	(	-LRB-
12350	7626	105	Boiled	boiled	JJ
12350	7626	106	)	)	-RRB-
12350	7626	107	Salad	Salad	NNP
12350	7626	108	Sandwiches	Sandwiches	NNP
12350	7626	109	with	with	IN
12350	7626	110	Chestnuts	chestnut	NNS
12350	7626	111	(	(	-LRB-
12350	7626	112	Turkish	turkish	JJ
12350	7626	113	)	)	-RRB-
12350	7626	114	Cheese	Cheese	NNP
12350	7626	115	and	and	CC
12350	7626	116	Nut	Nut	NNP
12350	7626	117	Sandwiches	Sandwiches	NNPS
12350	7626	118	Balls	Balls	NNPS
12350	7626	119	Bread	Bread	NNP
12350	7626	120	Cake	Cake	NNP
12350	7626	121	Cake	Cake	NNP
12350	7626	122	,	,	,
12350	7626	123	Covered	Covered	NNP
12350	7626	124	Cake	Cake	NNP
12350	7626	125	,	,	,
12350	7626	126	Hungarian	Hungarian	NNP
12350	7626	127	Cottage	Cottage	NNP
12350	7626	128	Fondue	Fondue	NNP
12350	7626	129	Pie	Pie	NNP
12350	7626	130	Pot	Pot	NNP
12350	7626	131	Salads	Salads	NNPS
12350	7626	132	Soufflé	Soufflé	NNP
12350	7626	133	Straws	Straws	NNP
12350	7626	134	Timbals	Timbals	NNPS
12350	7626	135	with	with	IN
12350	7626	136	Macaroni	Macaroni	NNP
12350	7626	137	Cherries	Cherries	NNPS
12350	7626	138	Brandied	Brandied	NNP
12350	7626	139	Candied	candy	VBD
12350	7626	140	for	for	IN
12350	7626	141	Pies	pie	NNS
12350	7626	142	Pickled	Pickled	NNP
12350	7626	143	Preserved	Preserved	NNP
12350	7626	144	Spiced	Spiced	NNP
12350	7626	145	Cherry	Cherry	NNP
12350	7626	146	Bounce	Bounce	NNP
12350	7626	147	Brandy	Brandy	NNP
12350	7626	148	Cake	Cake	NNP
12350	7626	149	Conserve	Conserve	NNP
12350	7626	150	Diplomate	Diplomate	NNP
12350	7626	151	Marmalade	Marmalade	NNP
12350	7626	152	Pie	Pie	NNP
12350	7626	153	Pudding	Pudding	NNP
12350	7626	154	Roley	Roley	NNP
12350	7626	155	Poley	Poley	NNP
12350	7626	156	Soup	Soup	NNP
12350	7626	157	Syrup	Syrup	NNP
12350	7626	158	Chestnut	Chestnut	NNP
12350	7626	159	Pudding	Pudding	NNP
12350	7626	160	Purée	Purée	NNP
12350	7626	161	Salad	Salad	NNP
12350	7626	162	Sandwiches	Sandwiches	NNP
12350	7626	163	Stuffing	Stuffing	NNP
12350	7626	164	Torte	Torte	NNP
12350	7626	165	Chestnuts	Chestnuts	NNPS
12350	7626	166	and	and	CC
12350	7626	167	Prunes	Prunes	NNPS
12350	7626	168	and	and	CC
12350	7626	169	Raisins	Raisins	NNPS
12350	7626	170	Boiled	Boiled	NNP
12350	7626	171	Roasted	roast	VBN
12350	7626	172	with	with	IN
12350	7626	173	Celery	Celery	NNP
12350	7626	174	(	(	-LRB-
12350	7626	175	Turkish	turkish	JJ
12350	7626	176	)	)	-RRB-
12350	7626	177	Chicken	chicken	NN
12350	7626	178	à	à	NNP
12350	7626	179	la	la	DT
12350	7626	180	Italienne	Italienne	NNP
12350	7626	181	à	à	NNP
12350	7626	182	la	la	NNP
12350	7626	183	Sweetbread	Sweetbread	NNP
12350	7626	184	Boiled	Boiled	NNP
12350	7626	185	,	,	,
12350	7626	186	Baked	Baked	NNP
12350	7626	187	Broiled	broil	VBD
12350	7626	188	Spring	Spring	NNP
12350	7626	189	Broth	Broth	NNP
12350	7626	190	Casserole	Casserole	NNP
12350	7626	191	Curry	Curry	NNP
12350	7626	192	Fricassee	Fricassee	NNP
12350	7626	193	Fricassee	Fricassee	NNP
12350	7626	194	,	,	,
12350	7626	195	with	with	IN
12350	7626	196	Noodles	Noodles	NNP
12350	7626	197	Fried	Fried	NNP
12350	7626	198	Spring	Spring	NNP
12350	7626	199	Jellied	Jellied	NNP
12350	7626	200	Liver	Liver	NNP
12350	7626	201	Paste	Paste	NNP
12350	7626	202	Livers	Livers	NNPS
12350	7626	203	Paprika	Paprika	NNP
12350	7626	204	with	with	IN
12350	7626	205	Rice	Rice	NNP
12350	7626	206	Pressed	Pressed	NNP
12350	7626	207	Roast	Roast	NNP
12350	7626	208	Salad	Salad	NNP
12350	7626	209	Salad	Salad	NNP
12350	7626	210	for	for	IN
12350	7626	211	Twenty	Twenty	NNP
12350	7626	212	People	People	NNS
12350	7626	213	Sandwiches	sandwich	VBZ
12350	7626	214	Sandwiches	sandwich	NNS
12350	7626	215	with	with	IN
12350	7626	216	Mayonnaise	Mayonnaise	NNP
12350	7626	217	Smothered	Smothered	NNP
12350	7626	218	Soup	Soup	NNP
12350	7626	219	Stuffed	Stuffed	NNP
12350	7626	220	(	(	-LRB-
12350	7626	221	Turkish	turkish	JJ
12350	7626	222	Style	style	NN
12350	7626	223	)	)	-RRB-
12350	7626	224	Tamales	Tamales	NNP
12350	7626	225	,	,	,
12350	7626	226	Home	home	NN
12350	7626	227	-	-	HYPH
12350	7626	228	made	make	VBN
12350	7626	229	To	to	IN
12350	7626	230	Truss	Truss	NNP
12350	7626	231	Turkish	turkish	JJ
12350	7626	232	Style	Style	NNP
12350	7626	233	with	with	IN
12350	7626	234	Rice	Rice	NNP
12350	7626	235	with	with	IN
12350	7626	236	Spaghetti	Spaghetti	NNP
12350	7626	237	en	en	IN
12350	7626	238	Casserole	Casserole	NNP
12350	7626	239	Chiffonade	Chiffonade	NNP
12350	7626	240	Salad	Salad	NNP
12350	7626	241	Chilli	Chilli	NNP
12350	7626	242	Con	Con	NNP
12350	7626	243	Carne	Carne	NNP
12350	7626	244	Chilli	Chilli	NNP
12350	7626	245	Sauce	Sauce	NNP
12350	7626	246	Chocolate	Chocolate	NNP
12350	7626	247	Brod	Brod	NNP
12350	7626	248	Torte	Torte	NNP
12350	7626	249	Cake	Cake	NNP
12350	7626	250	Coffee	Coffee	NNP
12350	7626	251	Cake	Cake	NNP
12350	7626	252	Cookies	Cookies	NNPS
12350	7626	253	Cornstarch	Cornstarch	NNP
12350	7626	254	Pudding	Pudding	NNP
12350	7626	255	Custard	Custard	NNP
12350	7626	256	Eclairs	eclair	VBZ
12350	7626	257	Glazing	glaze	VBG
12350	7626	258	Hot	Hot	NNP
12350	7626	259	Ice	ice	NN
12350	7626	260	Cream	Cream	NNP
12350	7626	261	Iced	Iced	NNP
12350	7626	262	Icing	Icing	NNP
12350	7626	263	,	,	,
12350	7626	264	Unboiled	Unboiled	NNP
12350	7626	265	Layer	Layer	NNP
12350	7626	266	Cake	Cake	NNP
12350	7626	267	Nectar	Nectar	NNP
12350	7626	268	Sauce	Sauce	NNP
12350	7626	269	Syrup	Syrup	NNP
12350	7626	270	Torte	Torte	NNP
12350	7626	271	Chow	Chow	NNP
12350	7626	272	-	-	HYPH
12350	7626	273	Chow	Chow	NNP
12350	7626	274	Chrimsel	Chrimsel	NNP
12350	7626	275	Cinnamon	Cinnamon	NNP
12350	7626	276	Cake	Cake	NNP
12350	7626	277	Cinnamon	Cinnamon	NNP
12350	7626	278	Sticks	Sticks	NNP
12350	7626	279	Citron	Citron	NNP
12350	7626	280	Cookies	Cookies	NNPS
12350	7626	281	Citron	Citron	NNP
12350	7626	282	Preserves	Preserves	NNPS
12350	7626	283	Claret	Claret	NNP
12350	7626	284	Cup	Cup	NNP
12350	7626	285	Cocoa	Cocoa	NNP
12350	7626	286	,	,	,
12350	7626	287	Breakfast	Breakfast	NNP
12350	7626	288	Cocoa	Cocoa	NNP
12350	7626	289	,	,	,
12350	7626	290	Reception	Reception	NNP
12350	7626	291	Cocoanut	Cocoanut	NNP
12350	7626	292	,	,	,
12350	7626	293	Cornflake	Cornflake	NNP
12350	7626	294	Kisses	Kisses	NNP
12350	7626	295	Icing	ice	VBG
12350	7626	296	Kisses	Kisses	NNP
12350	7626	297	Layer	Layer	NNP
12350	7626	298	Cake	Cake	NNP
12350	7626	299	Lemon	Lemon	NNP
12350	7626	300	Pie	Pie	NNP
12350	7626	301	Pie	Pie	NNP
12350	7626	302	Pudding	Pudding	NNP
12350	7626	303	Cod	cod	VB
12350	7626	304	,	,	,
12350	7626	305	Fish	fish	NN
12350	7626	306	Balls	ball	NNS
12350	7626	307	Cod	cod	VBP
12350	7626	308	,	,	,
12350	7626	309	Fresh	Fresh	NNP
12350	7626	310	,	,	,
12350	7626	311	or	or	CC
12350	7626	312	Striped	Striped	NNP
12350	7626	313	Bass	Bass	NNP
12350	7626	314	Coffee	Coffee	NNP
12350	7626	315	Boiled	Boiled	NNP
12350	7626	316	Cake	Cake	NNP
12350	7626	317	,	,	,
12350	7626	318	a	a	DT
12350	7626	319	Cheap	Cheap	NNP
12350	7626	320	Cake	Cake	NNP
12350	7626	321	,	,	,
12350	7626	322	French	French	NNP
12350	7626	323	Cake	Cake	NNP
12350	7626	324	,	,	,
12350	7626	325	German	German	NNP
12350	7626	326	Cake	Cake	NNP
12350	7626	327	,	,	,
12350	7626	328	Quick	Quick	NNP
12350	7626	329	Cakes	Cakes	NNPS
12350	7626	330	(	(	-LRB-
12350	7626	331	Kuchen	Kuchen	NNP
12350	7626	332	)	)	-RRB-
12350	7626	333	Filling	fill	VBG
12350	7626	334	Filtered	Filtered	NNP
12350	7626	335	for	for	IN
12350	7626	336	Twenty	Twenty	NNP
12350	7626	337	People	People	NNPS
12350	7626	338	French	French	NNP
12350	7626	339	Ice	Ice	NNP
12350	7626	340	Cream	cream	NN
12350	7626	341	Iced	Iced	NNP
12350	7626	342	Turkish	turkish	JJ
12350	7626	343	Cold	cold	JJ
12350	7626	344	Sour	Sour	NNP
12350	7626	345	Soup	Soup	NNP
12350	7626	346	Compotes	Compotes	NNPS
12350	7626	347	and	and	CC
12350	7626	348	Fresh	fresh	JJ
12350	7626	349	Fruits	Fruits	NNPS
12350	7626	350	Consommé	Consommé	NNP
12350	7626	351	Cookies	Cookies	NNPS
12350	7626	352	Cordial	Cordial	NNP
12350	7626	353	Corn	Corn	NNP
12350	7626	354	,	,	,
12350	7626	355	Canned	Canned	NNP
12350	7626	356	Cream	Cream	NNP
12350	7626	357	of	of	IN
12350	7626	358	,	,	,
12350	7626	359	Soup	Soup	NNP
12350	7626	360	and	and	CC
12350	7626	361	Potatoes	Potatoes	NNP
12350	7626	362	Fritters	Fritters	NNPS
12350	7626	363	Green	Green	NNP
12350	7626	364	,	,	,
12350	7626	365	Tomatoes	Tomatoes	NNPS
12350	7626	366	and	and	CC
12350	7626	367	Cheese	Cheese	NNP
12350	7626	368	Muffins	Muffins	NNPS
12350	7626	369	off	off	IN
12350	7626	370	the	the	DT
12350	7626	371	Cob	Cob	NNP
12350	7626	372	on	on	IN
12350	7626	373	the	the	DT
12350	7626	374	Cob	Cob	NNP
12350	7626	375	Preserved	Preserved	NNP
12350	7626	376	in	in	IN
12350	7626	377	Brine	Brine	NNP
12350	7626	378	Pudding	Pudding	NNP
12350	7626	379	Relish	Relish	NNP
12350	7626	380	Cornmeal	Cornmeal	NNP
12350	7626	381	Mush	Mush	NNP
12350	7626	382	Cornmeal	Cornmeal	NNP
12350	7626	383	Pudding	Pudding	NNP
12350	7626	384	Crab	Crab	NNP
12350	7626	385	-	-	HYPH
12350	7626	386	apple	apple	NN
12350	7626	387	Jelly	Jelly	NNP
12350	7626	388	Crab	Crab	NNP
12350	7626	389	-	-	HYPH
12350	7626	390	apples	apple	NNS
12350	7626	391	,	,	,
12350	7626	392	Pickled	Pickled	NNP
12350	7626	393	Crackers	Crackers	NNPS
12350	7626	394	and	and	CC
12350	7626	395	Cheese	Cheese	NNP
12350	7626	396	Cranberry	Cranberry	NNP
12350	7626	397	Jelly	Jelly	NNP
12350	7626	398	Cranberry	Cranberry	NNP
12350	7626	399	Sauce	Sauce	NNP
12350	7626	400	Cranberries	Cranberries	NNPS
12350	7626	401	,	,	,
12350	7626	402	Stewed	Stewed	NNP
12350	7626	403	Cream	Cream	NNP
12350	7626	404	Filling	Filling	NNP
12350	7626	405	Layer	Layer	NNP
12350	7626	406	Cake	Cake	NNP
12350	7626	407	Mustard	Mustard	NNP
12350	7626	408	Sauce	Sauce	NNP
12350	7626	409	Pie	Pie	NNP
12350	7626	410	Puffs	Puffs	NNP
12350	7626	411	Sauce	Sauce	NNP
12350	7626	412	Soup	Soup	NNP
12350	7626	413	Soups	Soups	NNPS
12350	7626	414	,	,	,
12350	7626	415	How	how	WRB
12350	7626	416	to	to	TO
12350	7626	417	Make	make	VB
12350	7626	418	Wine	Wine	NNP
12350	7626	419	Soup	Soup	NNP
12350	7626	420	Croquante	Croquante	NNP
12350	7626	421	Cakes	Cakes	NNP
12350	7626	422	Croquettes	Croquettes	NNPS
12350	7626	423	,	,	,
12350	7626	424	Directions	Directions	NNPS
12350	7626	425	Calf	Calf	NNP
12350	7626	426	's	's	POS
12350	7626	427	Brains	Brains	NNP
12350	7626	428	Cauliflower	Cauliflower	NNP
12350	7626	429	Chicken	Chicken	NNP
12350	7626	430	Eggplant	Eggplant	NNP
12350	7626	431	(	(	-LRB-
12350	7626	432	Roumanian	Roumanian	NNP
12350	7626	433	)	)	-RRB-
12350	7626	434	Meat	Meat	NNP
12350	7626	435	and	and	CC
12350	7626	436	Boiled	Boiled	NNP
12350	7626	437	Hominy	Hominy	NNP
12350	7626	438	of	of	IN
12350	7626	439	Fish	Fish	NNP
12350	7626	440	Peanut	Peanut	NNP
12350	7626	441	and	and	CC
12350	7626	442	Rice	Rice	NNP
12350	7626	443	Potato	Potato	NNP
12350	7626	444	Rice	Rice	NNP
12350	7626	445	Sweetbread	Sweetbread	NNP
12350	7626	446	Sweet	Sweet	NNP
12350	7626	447	Potato	Potato	NNP
12350	7626	448	Veal	Veal	NNP
12350	7626	449	Croutons	Croutons	NNPS
12350	7626	450	Crullers	Crullers	NNPS
12350	7626	451	Crumb	Crumb	NNP
12350	7626	452	,	,	,
12350	7626	453	Dressing	Dressing	NNP
12350	7626	454	Cucumber	Cucumber	NNP
12350	7626	455	Salad	Salad	NNP
12350	7626	456	Fried	Fried	NNP
12350	7626	457	in	in	IN
12350	7626	458	Oil	Oil	NNP
12350	7626	459	Sauce	Sauce	NNP
12350	7626	460	Spiced	Spiced	NNP
12350	7626	461	Stuffed	Stuffed	NNP
12350	7626	462	Cup	Cup	NNP
12350	7626	463	Cake	Cake	NNP
12350	7626	464	Currant	Currant	NNP
12350	7626	465	Float	Float	NNP
12350	7626	466	Currant	Currant	NNP
12350	7626	467	Jelly	Jelly	NNP
12350	7626	468	Currants	Currants	NNP
12350	7626	469	Currants	Currants	NNPS
12350	7626	470	,	,	,
12350	7626	471	Frosted	Frosted	NNP
12350	7626	472	Curry	Curry	NNP
12350	7626	473	Sauce	Sauce	NNP
12350	7626	474	Custard	Custard	NNP
12350	7626	475	,	,	,
12350	7626	476	Boiled	Boiled	NNP
12350	7626	477	Cup	Cup	NNP
12350	7626	478	,	,	,
12350	7626	479	for	for	IN
12350	7626	480	Six	six	CD
12350	7626	481	Egg	Egg	NNP
12350	7626	482	Pie	Pie	NNP
12350	7626	483	*	*	NFP
12350	7626	484	D	d	NN
12350	7626	485	*	*	NFP
12350	7626	486	Damson	Damson	NNP
12350	7626	487	Jam	Jam	NNP
12350	7626	488	Damson	Damson	NNP
12350	7626	489	Plums	Plums	NNP
12350	7626	490	,	,	,
12350	7626	491	Preserved	Preserved	NNP
12350	7626	492	Dandelions	Dandelions	NNPS
12350	7626	493	Date	Date	NNP
12350	7626	494	and	and	CC
12350	7626	495	Fig	Fig	NNP
12350	7626	496	Sandwiches	sandwich	VBZ
12350	7626	497	Cake	Cake	NNP
12350	7626	498	Macaroons	macaroon	NNS
12350	7626	499	Pudding	Pudding	NNP
12350	7626	500	Stuffed	stuff	VBN
12350	7626	501	Stuffed	Stuffed	NNP
12350	7626	502	with	with	IN
12350	7626	503	Fondant	Fondant	NNP
12350	7626	504	Torte	Torte	NNP
12350	7626	505	Dates	Dates	NNPS
12350	7626	506	,	,	,
12350	7626	507	Stuffed	stuff	VBN
12350	7626	508	with	with	IN
12350	7626	509	Ginger	Ginger	NNP
12350	7626	510	and	and	CC
12350	7626	511	Nuts	Nuts	NNP
12350	7626	512	Delicious	Delicious	NNP
12350	7626	513	and	and	CC
12350	7626	514	Nourishing	Nourishing	NNP
12350	7626	515	Summer	Summer	NNP
12350	7626	516	Drink	Drink	NNP
12350	7626	517	Delicious	Delicious	NNP
12350	7626	518	Appetizer	Appetizer	NNP
12350	7626	519	Delicious	Delicious	NNP
12350	7626	520	Cream	Cream	NNP
12350	7626	521	Cheese	Cheese	NNP
12350	7626	522	Delicious	Delicious	NNP
12350	7626	523	Mustard	Mustard	NNP
12350	7626	524	Pickle	Pickle	NNP
12350	7626	525	Dessert	Dessert	NNP
12350	7626	526	with	with	IN
12350	7626	527	Whipped	Whipped	NNP
12350	7626	528	Cream	Cream	NNP
12350	7626	529	Desserts	Desserts	NNPS
12350	7626	530	Deviled	devil	VBD
12350	7626	531	Brains	brain	NNS
12350	7626	532	Deviled	devil	VBD
12350	7626	533	Eggs	egg	NNS
12350	7626	534	with	with	IN
12350	7626	535	Hot	Hot	NNP
12350	7626	536	Sauce	sauce	NN
12350	7626	537	Deviled	Deviled	NNP
12350	7626	538	Tongue	Tongue	NNP
12350	7626	539	Sandwiches	sandwich	VBZ
12350	7626	540	Dill	Dill	NNP
12350	7626	541	Pickles	Pickles	NNP
12350	7626	542	for	for	IN
12350	7626	543	Winter	Winter	NNP
12350	7626	544	Use	Use	NNP
12350	7626	545	Dill	Dill	NNP
12350	7626	546	Pickles	Pickles	NNPS
12350	7626	547	,	,	,
12350	7626	548	Small	Small	NNP
12350	7626	549	Dimpes	Dimpes	NNPS
12350	7626	550	Dampes	Dampes	NNPS
12350	7626	551	Divinity	Divinity	NNP
12350	7626	552	Dobos	Dobos	NNP
12350	7626	553	Torte	Torte	NNP
12350	7626	554	Dominoes	dominoe	VBZ
12350	7626	555	Dough	Dough	NNP
12350	7626	556	for	for	IN
12350	7626	557	Coffee	Coffee	NNP
12350	7626	558	Cake	Cake	NNP
12350	7626	559	Dough	Dough	NNP
12350	7626	560	for	for	IN
12350	7626	561	Open	open	JJ
12350	7626	562	-	-	HYPH
12350	7626	563	face	face	NN
12350	7626	564	Pies	Pies	NNPS
12350	7626	565	Dough	Dough	NNP
12350	7626	566	for	for	IN
12350	7626	567	Schalet	Schalet	NNP
12350	7626	568	Doughnuts	Doughnuts	NNP
12350	7626	569	Doughnuts	Doughnuts	NNP
12350	7626	570	,	,	,
12350	7626	571	French	French	NNP
12350	7626	572	Drawn	Drawn	NNP
12350	7626	573	Butter	Butter	NNP
12350	7626	574	,	,	,
12350	7626	575	Sauce	Sauce	NNP
12350	7626	576	Dressing	Dressing	NNP
12350	7626	577	,	,	,
12350	7626	578	Boiled	Boiled	NNP
12350	7626	579	Dressings	Dressings	NNP
12350	7626	580	for	for	IN
12350	7626	581	Salads	salad	NNS
12350	7626	582	Dried	dry	VBN
12350	7626	583	Fruits	fruit	NNS
12350	7626	584	Drop	drop	VBP
12350	7626	585	Biscuits	Biscuits	NNP
12350	7626	586	Duck	Duck	NNP
12350	7626	587	Duck	Duck	NNP
12350	7626	588	Fat	Fat	NNP
12350	7626	589	,	,	,
12350	7626	590	to	to	IN
12350	7626	591	Render	Render	NNP
12350	7626	592	Duck	Duck	NNP
12350	7626	593	Roast	Roast	NNP
12350	7626	594	Duck	Duck	NNP
12350	7626	595	à	à	NNP
12350	7626	596	la	la	FW
12350	7626	597	Mode	Mode	NNP
12350	7626	598	in	in	IN
12350	7626	599	Jelly	Jelly	NNP
12350	7626	600	Dumplings	Dumplings	NNPS
12350	7626	601	and	and	CC
12350	7626	602	Garnishes	Garnishes	NNPS
12350	7626	603	for	for	IN
12350	7626	604	Soups	Soups	NNPS
12350	7626	605	Dumplings	Dumplings	NNPS
12350	7626	606	,	,	,
12350	7626	607	Apple	Apple	NNP
12350	7626	608	Boiled	Boiled	NNP
12350	7626	609	Apple	Apple	NNP
12350	7626	610	Calf	Calf	NNP
12350	7626	611	's	's	POS
12350	7626	612	Liver	Liver	NNP
12350	7626	613	Drop	Drop	NNP
12350	7626	614	Farina	Farina	NNP
12350	7626	615	for	for	IN
12350	7626	616	Cream	Cream	NNP
12350	7626	617	Soups	Soups	NNPS
12350	7626	618	for	for	IN
12350	7626	619	Stew	Stew	NNP
12350	7626	620	Huckleberry	Huckleberry	NNP
12350	7626	621	Peach	Peach	NNP
12350	7626	622	Pear	Pear	NNP
12350	7626	623	Potato	Potato	NNP
12350	7626	624	Dutch	Dutch	NNP
12350	7626	625	Stuffed	stuffed	NN
12350	7626	626	Monkeys	monkey	NNS
12350	7626	627	*	*	NFP
12350	7626	628	E	e	NN
12350	7626	629	*	*	NFP
12350	7626	630	Early	early	RB
12350	7626	631	Fall	Fall	NNP
12350	7626	632	Vegetables	vegetable	NNS
12350	7626	633	,	,	,
12350	7626	634	Preserved	preserve	VBN
12350	7626	635	in	in	IN
12350	7626	636	Brine	Brine	NNP
12350	7626	637	Egg	Egg	NNP
12350	7626	638	and	and	CC
12350	7626	639	Olive	Olive	NNP
12350	7626	640	Sandwiches	Sandwiches	NNPS
12350	7626	641	Egg	Egg	NNP
12350	7626	642	Appetizer	Appetizer	NNP
12350	7626	643	Barley	Barley	NNP
12350	7626	644	Custard	Custard	NNP
12350	7626	645	Drop	Drop	NNP
12350	7626	646	(	(	-LRB-
12350	7626	647	Einlauf	Einlauf	NNP
12350	7626	648	)	)	-RRB-
12350	7626	649	Dumplings	Dumplings	NNPS
12350	7626	650	for	for	IN
12350	7626	651	Soup	Soup	NNP
12350	7626	652	Eggless	Eggless	NNP
12350	7626	653	,	,	,
12350	7626	654	Butterless	Butterless	NNP
12350	7626	655	,	,	,
12350	7626	656	Milkless	Milkless	NNP
12350	7626	657	Cake	Cake	NNP
12350	7626	658	Eggless	Eggless	NNP
12350	7626	659	Ginger	ginger	NN
12350	7626	660	Gems	Gems	NNP
12350	7626	661	Eggless	Eggless	NNP
12350	7626	662	Gingerbread	gingerbread	NN
12350	7626	663	with	with	IN
12350	7626	664	Cheese	Cheese	NNP
12350	7626	665	Egg	Egg	NNP
12350	7626	666	Marmalade	Marmalade	NNP
12350	7626	667	Nog	Nog	NNP
12350	7626	668	Rarebit	Rarebit	NNP
12350	7626	669	Sandwiches	sandwich	VBZ
12350	7626	670	Wine	Wine	NNP
12350	7626	671	,	,	,
12350	7626	672	Cold	Cold	NNP
12350	7626	673	with	with	IN
12350	7626	674	Tomato	Tomato	NNP
12350	7626	675	Yolks	Yolks	NNPS
12350	7626	676	,	,	,
12350	7626	677	to	to	TO
12350	7626	678	Keep	keep	VB
12350	7626	679	Eggplant	Eggplant	NNP
12350	7626	680	and	and	CC
12350	7626	681	Baked	Baked	NNP
12350	7626	682	Tomato	Tomato	NNP
12350	7626	683	Baked	Baked	NNP
12350	7626	684	Broiled	broil	VBD
12350	7626	685	Fried	Fried	NNP
12350	7626	686	Fried	Fried	NNP
12350	7626	687	in	in	IN
12350	7626	688	Oil	Oil	NNP
12350	7626	689	,	,	,
12350	7626	690	Turkish	turkish	JJ
12350	7626	691	Style	Style	NNP
12350	7626	692	Roumanian	Roumanian	NNP
12350	7626	693	Salad	Salad	NNP
12350	7626	694	(	(	-LRB-
12350	7626	695	Roumanian	Roumanian	NNP
12350	7626	696	)	)	-RRB-
12350	7626	697	Salad	salad	UH
12350	7626	698	,	,	,
12350	7626	699	Turkish	turkish	JJ
12350	7626	700	Style	style	NN
12350	7626	701	Eggs	egg	NNS
12350	7626	702	à	à	NNP
12350	7626	703	la	la	DT
12350	7626	704	Mexicana	Mexicana	NNP
12350	7626	705	Baked	Baked	NNP
12350	7626	706	Baked	Baked	NNP
12350	7626	707	in	in	IN
12350	7626	708	Rice	Rice	NNP
12350	7626	709	Baked	Baked	NNP
12350	7626	710	with	with	IN
12350	7626	711	Cheese	Cheese	NNP
12350	7626	712	Baked	Baked	NNP
12350	7626	713	with	with	IN
12350	7626	714	Tomatoes	Tomatoes	NNP
12350	7626	715	Boiled	Boiled	NNP
12350	7626	716	Curried	Curried	NNP
12350	7626	717	en	en	IN
12350	7626	718	Marinade	Marinade	NNP
12350	7626	719	Fricasseed	Fricasseed	NNP
12350	7626	720	Fried	Fried	NNP
12350	7626	721	Piquant	Piquant	NNP
12350	7626	722	Poached	Poached	NNPS
12350	7626	723	or	or	CC
12350	7626	724	Dropped	drop	VBD
12350	7626	725	Poached	Poached	NNP
12350	7626	726	in	in	IN
12350	7626	727	Tomato	Tomato	NNP
12350	7626	728	Sauce	Sauce	NNP
12350	7626	729	Poached	Poached	NNP
12350	7626	730	with	with	IN
12350	7626	731	Fried	Fried	NNP
12350	7626	732	Tomatoes	Tomatoes	NNPS
12350	7626	733	Scalloped	Scalloped	NNP
12350	7626	734	Scalloped	Scalloped	NNP
12350	7626	735	Fleischig	Fleischig	NNP
12350	7626	736	Scrambled	Scrambled	NNP
12350	7626	737	Scrambled	Scrambled	NNP
12350	7626	738	,	,	,
12350	7626	739	with	with	IN
12350	7626	740	Brains	brain	NNS
12350	7626	741	Scrambled	scramble	VBN
12350	7626	742	with	with	IN
12350	7626	743	Sausage	sausage	NN
12350	7626	744	Spanish	Spanish	NNP
12350	7626	745	Stuffed	stuff	VBN
12350	7626	746	To	to	TO
12350	7626	747	Preserve	preserve	VB
12350	7626	748	with	with	IN
12350	7626	749	Cream	Cream	NNP
12350	7626	750	Dressing	Dressing	NNP
12350	7626	751	Einlauf	Einlauf	NNP
12350	7626	752	,	,	,
12350	7626	753	Egg	Egg	NNP
12350	7626	754	Drop	Drop	NNP
12350	7626	755	Enchiladas	Enchiladas	NNP
12350	7626	756	Entrées	Entrées	NNP
12350	7626	757	Erbsen	Erbsen	NNP
12350	7626	758	Lievanzen	Lievanzen	NNP
12350	7626	759	*	*	NFP
12350	7626	760	F	f	NN
12350	7626	761	*	*	NFP
12350	7626	762	Farina	Farina	NNP
12350	7626	763	Pudding	Pudding	NNP
12350	7626	764	,	,	,
12350	7626	765	with	with	IN
12350	7626	766	Peaches	Peaches	NNP
12350	7626	767	Soup	Soup	NNP
12350	7626	768	Farsole	Farsole	NNP
12350	7626	769	Farsole	Farsole	NNP
12350	7626	770	Dulce	Dulce	NNP
12350	7626	771	Fat	Fat	NNP
12350	7626	772	,	,	,
12350	7626	773	to	to	IN
12350	7626	774	Render	Render	NNP
12350	7626	775	Fig	Fig	NNP
12350	7626	776	and	and	CC
12350	7626	777	Date	Date	NNP
12350	7626	778	Sandwiches	sandwich	VBZ
12350	7626	779	Dessert	Dessert	NNP
12350	7626	780	Filling	Filling	NNP
12350	7626	781	Sandwiches	sandwich	VBZ
12350	7626	782	Sauce	Sauce	NNP
12350	7626	783	Figs	Figs	NNPS
12350	7626	784	,	,	,
12350	7626	785	Pickled	Pickled	NNP
12350	7626	786	Preserved	Preserved	NNP
12350	7626	787	Stuffed	Stuffed	NNP
12350	7626	788	Filled	Filled	NNP
12350	7626	789	Butter	Butter	NNP
12350	7626	790	Cakes	Cakes	NNPS
12350	7626	791	Filled	fill	VBN
12350	7626	792	Lemons	Lemons	NNPS
12350	7626	793	Filling	Filling	NNP
12350	7626	794	for	for	IN
12350	7626	795	Chrimsel	Chrimsel	NNP
12350	7626	796	Finnan	Finnan	NNP
12350	7626	797	Haddie	Haddie	NNP
12350	7626	798	Finnan	Finnan	NNP
12350	7626	799	Haddie	Haddie	NNP
12350	7626	800	and	and	CC
12350	7626	801	Macaroni	Macaroni	NNP
12350	7626	802	Fish	Fish	NNP
12350	7626	803	Baked	Baked	NNP
12350	7626	804	Baked	bake	VBN
12350	7626	805	,	,	,
12350	7626	806	Turkish	turkish	JJ
12350	7626	807	Style	style	NN
12350	7626	808	Boiled	boil	VBN
12350	7626	809	Broiled	broil	VBD
12350	7626	810	Chowder	Chowder	NNP
12350	7626	811	English	English	NNP
12350	7626	812	Lemon	Lemon	NNP
12350	7626	813	Stewed	Stewed	NNP
12350	7626	814	Filled	fill	VBN
12350	7626	815	,	,	,
12350	7626	816	Turkish	turkish	JJ
12350	7626	817	Style	style	NN
12350	7626	818	Frying	frying	NN
12350	7626	819	Frying	frying	NN
12350	7626	820	,	,	,
12350	7626	821	Jewish	jewish	JJ
12350	7626	822	Method	Method	NNP
12350	7626	823	Lemon	Lemon	NNP
12350	7626	824	Marinirte	Marinirte	NNP
12350	7626	825	Piquant	Piquant	NNP
12350	7626	826	Roe	Roe	NNP
12350	7626	827	,	,	,
12350	7626	828	Scalloped	Scalloped	NNP
12350	7626	829	Salad	Salad	NNP
12350	7626	830	Salad	Salad	NNP
12350	7626	831	for	for	IN
12350	7626	832	Twenty	Twenty	NNP
12350	7626	833	People	People	NNS
12350	7626	834	Sandwiches	sandwich	VBZ
12350	7626	835	Sautéd	Sautéd	NNP
12350	7626	836	Scalloped	Scalloped	NNP
12350	7626	837	Stock	Stock	NNP
12350	7626	838	Sweet	Sweet	NNP
12350	7626	839	and	and	CC
12350	7626	840	Sour	sour	JJ
12350	7626	841	Sweet	sweet	JJ
12350	7626	842	Sour	sour	JJ
12350	7626	843	Sweet	Sweet	NNP
12350	7626	844	Sour	Sour	NNP
12350	7626	845	,	,	,
12350	7626	846	with	with	IN
12350	7626	847	Wine	Wine	NNP
12350	7626	848	to	to	IN
12350	7626	849	Bone	bone	NN
12350	7626	850	to	to	TO
12350	7626	851	Clean	clean	VB
12350	7626	852	to	to	TO
12350	7626	853	Open	open	VB
12350	7626	854	to	to	IN
12350	7626	855	Skin	skin	NN
12350	7626	856	with	with	IN
12350	7626	857	Garlic	Garlic	NNP
12350	7626	858	with	with	IN
12350	7626	859	Horseradish	Horseradish	NNP
12350	7626	860	Sauce	Sauce	NNP
12350	7626	861	with	with	IN
12350	7626	862	Sauerkraut	Sauerkraut	NNP
12350	7626	863	Floating	Floating	NNP
12350	7626	864	Island	Island	NNP
12350	7626	865	Flour	Flour	NNP
12350	7626	866	Balls	Balls	NNPS
12350	7626	867	,	,	,
12350	7626	868	Boiled	boil	VBN
12350	7626	869	with	with	IN
12350	7626	870	Almonds	Almonds	NNP
12350	7626	871	for	for	IN
12350	7626	872	Soup	Soup	NNP
12350	7626	873	Brown	Brown	NNP
12350	7626	874	,	,	,
12350	7626	875	Soup	Soup	NNP
12350	7626	876	Foods	Foods	NNP
12350	7626	877	Flounders	Flounders	NNPS
12350	7626	878	,	,	,
12350	7626	879	Baked	Baked	NNP
12350	7626	880	Foam	Foam	NNP
12350	7626	881	Sauce	Sauce	NNP
12350	7626	882	Foam	Foam	NNP
12350	7626	883	Torte	Torte	NNP
12350	7626	884	Freezing	Freezing	NNP
12350	7626	885	Creams	Creams	NNPS
12350	7626	886	and	and	CC
12350	7626	887	Water	Water	NNP
12350	7626	888	Ices	Ices	NNPS
12350	7626	889	French	french	JJ
12350	7626	890	Dressing	dress	VBG
12350	7626	891	French	french	JJ
12350	7626	892	Pancakes	pancake	NNS
12350	7626	893	French	french	JJ
12350	7626	894	Puffs	Puffs	NNPS
12350	7626	895	French	french	JJ
12350	7626	896	Prunes	prune	NNS
12350	7626	897	in	in	IN
12350	7626	898	Cognac	Cognac	NNP
12350	7626	899	Fritada	Fritada	NNP
12350	7626	900	Fritter	Fritter	NNP
12350	7626	901	Batter	Batter	NNP
12350	7626	902	Fritter	Fritter	NNP
12350	7626	903	Beans	Beans	NNPS
12350	7626	904	Frosting	frost	VBG
12350	7626	905	,	,	,
12350	7626	906	Instantaneous	Instantaneous	NNP
12350	7626	907	Frosting	Frosting	NNP
12350	7626	908	,	,	,
12350	7626	909	Plain	Plain	NNP
12350	7626	910	Frozen	Frozen	NNP
12350	7626	911	Cream	Cream	NNP
12350	7626	912	Cheese	Cheese	NNP
12350	7626	913	,	,	,
12350	7626	914	with	with	IN
12350	7626	915	Preserved	Preserved	NNP
12350	7626	916	Figs	Figs	NNP
12350	7626	917	Custard	Custard	NNP
12350	7626	918	Desserts	Desserts	NNP
12350	7626	919	Puddings	Puddings	NNPS
12350	7626	920	,	,	,
12350	7626	921	Directions	Directions	NNPS
12350	7626	922	Fruit	Fruit	NNP
12350	7626	923	and	and	CC
12350	7626	924	Nut	Nut	NNP
12350	7626	925	Salad	Salad	NNP
12350	7626	926	Cake	Cake	NNP
12350	7626	927	Drinks	Drinks	NNPS
12350	7626	928	Juices	Juices	NNPS
12350	7626	929	Loaf	Loaf	NNP
12350	7626	930	Punch	Punch	NNP
12350	7626	931	for	for	IN
12350	7626	932	Twenty	Twenty	NNP
12350	7626	933	People	People	NNPS
12350	7626	934	Salad	Salad	NNP
12350	7626	935	Sauces	Sauces	NNPS
12350	7626	936	Sherbets	Sherbets	NNPS
12350	7626	937	Soup	Soup	NNP
12350	7626	938	Syrups	Syrups	NNPS
12350	7626	939	Tartlets	Tartlets	NNP
12350	7626	940	Wheels	Wheels	NNP
12350	7626	941	Fruits	Fruits	NNPS
12350	7626	942	,	,	,
12350	7626	943	Fresh	Fresh	NNP
12350	7626	944	Frying	Frying	NNP
12350	7626	945	,	,	,
12350	7626	946	Directions	Directions	NNPS
12350	7626	947	for	for	IN
12350	7626	948	Fudge	Fudge	NNP
12350	7626	949	*	*	NFP
12350	7626	950	G	g	NN
12350	7626	951	*	*	NFP
12350	7626	952	Gaenseklein	Gaenseklein	NNP
12350	7626	953	Gansleber	Gansleber	NNP
12350	7626	954	in	in	IN
12350	7626	955	Sulz	Sulz	NNP
12350	7626	956	Gansleber	Gansleber	NNP
12350	7626	957	Purée	Purée	NNP
12350	7626	958	in	in	IN
12350	7626	959	Sulz	Sulz	NNP
12350	7626	960	Garlic	Garlic	NNP
12350	7626	961	,	,	,
12350	7626	962	Sauce	Sauce	NNP
12350	7626	963	Garnishes	Garnishes	NNPS
12350	7626	964	and	and	CC
12350	7626	965	Dumplings	Dumplings	NNPS
12350	7626	966	for	for	IN
12350	7626	967	Soups	Soups	NNP
12350	7626	968	Gefillte	Gefillte	NNP
12350	7626	969	Fisch	Fisch	NNP
12350	7626	970	Gefillte	Gefillte	NNP
12350	7626	971	Fisch	Fisch	NNP
12350	7626	972	with	with	IN
12350	7626	973	Egg	Egg	NNP
12350	7626	974	Sauce	Sauce	NNP
12350	7626	975	Gefillte	Gefillte	NNP
12350	7626	976	Milz	Milz	NNP
12350	7626	977	(	(	-LRB-
12350	7626	978	Milt	Milt	NNP
12350	7626	979	)	)	-RRB-
12350	7626	980	German	German	NNP
12350	7626	981	Hazelnut	Hazelnut	NNP
12350	7626	982	Torte	Torte	NNP
12350	7626	983	German	german	JJ
12350	7626	984	Pancakes	pancake	NNS
12350	7626	985	German	german	JJ
12350	7626	986	Puffs	Puffs	NNPS
12350	7626	987	Geroestete	Geroestete	NNP
12350	7626	988	Fervelehen	Fervelehen	NNP
12350	7626	989	Geschundene	Geschundene	NNP
12350	7626	990	Gans	Gans	NNPS
12350	7626	991	Gewetsh	Gewetsh	NNP
12350	7626	992	(	(	-LRB-
12350	7626	993	Servian	Servian	NNP
12350	7626	994	)	)	-RRB-
12350	7626	995	Giblets	Giblets	NNPS
12350	7626	996	Gingerbread	Gingerbread	NNP
12350	7626	997	Ginger	Ginger	NNP
12350	7626	998	Wafers	Wafers	NNP
12350	7626	999	Glacé	Glacé	NNP
12350	7626	1000	for	for	IN
12350	7626	1001	Candies	candy	NNS
12350	7626	1002	Glueh	Glueh	NNP
12350	7626	1003	Gluten	gluten	VBP
12350	7626	1004	Gems	Gems	NNP
12350	7626	1005	Gold	Gold	NNP
12350	7626	1006	Cake	Cake	NNP
12350	7626	1007	Golden	Golden	NNP
12350	7626	1008	Buck	Buck	NNP
12350	7626	1009	Goose	Goose	NNP
12350	7626	1010	Cracklings	Cracklings	NNPS
12350	7626	1011	(	(	-LRB-
12350	7626	1012	Grieben	Grieben	NNP
12350	7626	1013	)	)	-RRB-
12350	7626	1014	Breast	Breast	NNP
12350	7626	1015	,	,	,
12350	7626	1016	Roast	Roast	NNP
12350	7626	1017	Fat	Fat	NNP
12350	7626	1018	,	,	,
12350	7626	1019	to	to	IN
12350	7626	1020	Render	Render	NNP
12350	7626	1021	Liver	Liver	NNP
12350	7626	1022	Liver	Liver	NNP
12350	7626	1023	Aspic	Aspic	NNP
12350	7626	1024	Liver	Liver	NNP
12350	7626	1025	with	with	IN
12350	7626	1026	Glacéd	Glacéd	NNP
12350	7626	1027	Chestnuts	Chestnuts	NNP
12350	7626	1028	Liver	Liver	NNP
12350	7626	1029	with	with	IN
12350	7626	1030	Mushroom	Mushroom	NNP
12350	7626	1031	Sauce	Sauce	NNP
12350	7626	1032	Meat	Meat	NNP
12350	7626	1033	Preserved	Preserved	NNP
12350	7626	1034	in	in	IN
12350	7626	1035	Fat	Fat	NNP
12350	7626	1036	Minced	Minced	NNP
12350	7626	1037	,	,	,
12350	7626	1038	Sandwiches	Sandwiches	NNPS
12350	7626	1039	Minced	Minced	NNP
12350	7626	1040	,	,	,
12350	7626	1041	Hungarian	hungarian	JJ
12350	7626	1042	Style	Style	NNP
12350	7626	1043	Neck	Neck	NNP
12350	7626	1044	,	,	,
12350	7626	1045	Stuffed	Stuffed	NNP
12350	7626	1046	Neck	Neck	NNP
12350	7626	1047	,	,	,
12350	7626	1048	Stuffed	Stuffed	NNP
12350	7626	1049	,	,	,
12350	7626	1050	Russian	russian	JJ
12350	7626	1051	Style	Style	NNP
12350	7626	1052	Roast	roast	NN
12350	7626	1053	Smoked	smoke	VBD
12350	7626	1054	Stewed	Stewed	NNP
12350	7626	1055	Piquant	Piquant	NNP
12350	7626	1056	Gooseberries	Gooseberries	NNPS
12350	7626	1057	,	,	,
12350	7626	1058	Canned	Canned	NNP
12350	7626	1059	Gooseberry	Gooseberry	NNP
12350	7626	1060	Relish	Relish	NNP
12350	7626	1061	Goulash	Goulash	NNP
12350	7626	1062	,	,	,
12350	7626	1063	Hungarian	hungarian	JJ
12350	7626	1064	Russian	Russian	NNP
12350	7626	1065	Grafton	Grafton	NNP
12350	7626	1066	Cake	Cake	NNP
12350	7626	1067	,	,	,
12350	7626	1068	Layers	Layers	NNPS
12350	7626	1069	and	and	CC
12350	7626	1070	Small	Small	NNP
12350	7626	1071	Cakes	Cakes	NNPS
12350	7626	1072	Graham	Graham	NNP
12350	7626	1073	Muffins	Muffins	NNP
12350	7626	1074	Grape	Grape	NNP
12350	7626	1075	Conserve	conserve	NN
12350	7626	1076	Jelly	Jelly	NNP
12350	7626	1077	Pie	Pie	NNP
12350	7626	1078	Preserves	Preserves	NNP
12350	7626	1079	Grapefruit	Grapefruit	NNP
12350	7626	1080	Cocktail	Cocktail	NNP
12350	7626	1081	Salad	Salad	NNP
12350	7626	1082	Grapes	Grapes	NNP
12350	7626	1083	,	,	,
12350	7626	1084	Spiced	Spiced	NNP
12350	7626	1085	Grated	Grated	NNP
12350	7626	1086	Apple	Apple	NNP
12350	7626	1087	Pie	Pie	NNP
12350	7626	1088	Grated	Grated	NNP
12350	7626	1089	Apple	Apple	NNP
12350	7626	1090	Pudding	Pudding	NNP
12350	7626	1091	Green	Green	NNP
12350	7626	1092	Kern	Kern	NNP
12350	7626	1093	Soup	Soup	NNP
12350	7626	1094	Green	Green	NNP
12350	7626	1095	-	-	HYPH
12350	7626	1096	tree	tree	NN
12350	7626	1097	Layer	Layer	NNP
12350	7626	1098	Cakes	Cakes	NNPS
12350	7626	1099	and	and	CC
12350	7626	1100	Icing	Icing	NNP
12350	7626	1101	Griddle	Griddle	NNP
12350	7626	1102	Cakes	Cakes	NNP
12350	7626	1103	Grieben	Grieben	NNP
12350	7626	1104	Grimslich	Grimslich	NNP
12350	7626	1105	*	*	NFP
12350	7626	1106	H	h	NN
12350	7626	1107	*	*	NFP
12350	7626	1108	Hamburger	Hamburger	NNP
12350	7626	1109	Steak	Steak	NNP
12350	7626	1110	Hard	Hard	NNP
12350	7626	1111	Sauce	Sauce	NNP
12350	7626	1112	Hash	Hash	NNP
12350	7626	1113	,	,	,
12350	7626	1114	Baked	Baked	NNP
12350	7626	1115	Hasty	Hasty	NNP
12350	7626	1116	Pudding	Pudding	NNP
12350	7626	1117	Hecht	Hecht	NNP
12350	7626	1118	(	(	-LRB-
12350	7626	1119	Pickerel	Pickerel	NNP
12350	7626	1120	)	)	-RRB-
12350	7626	1121	Herring	Herring	NNP
12350	7626	1122	,	,	,
12350	7626	1123	Chopped	Chopped	NNP
12350	7626	1124	Chopped	Chopped	NNP
12350	7626	1125	,	,	,
12350	7626	1126	Baked	Baked	NNP
12350	7626	1127	Cream	Cream	NNP
12350	7626	1128	of	of	IN
12350	7626	1129	,	,	,
12350	7626	1130	Soup	Soup	NNP
12350	7626	1131	,	,	,
12350	7626	1132	Russian	russian	JJ
12350	7626	1133	style	style	NN
12350	7626	1134	Marinirte	Marinirte	NNP
12350	7626	1135	Salad	Salad	NNP
12350	7626	1136	Salt	Salt	NNP
12350	7626	1137	Soused	Soused	NNP
12350	7626	1138	Stuffed	Stuffed	NNP
12350	7626	1139	Hesterliste	hesterliste	NN
12350	7626	1140	Hickory	hickory	NN
12350	7626	1141	Nut	Nut	NNP
12350	7626	1142	Macaroons	Macaroons	NNPS
12350	7626	1143	Hollandaise	Hollandaise	NNP
12350	7626	1144	Sauce	Sauce	NNP
12350	7626	1145	Hominy	Hominy	NNP
12350	7626	1146	Honey	Honey	NNP
12350	7626	1147	Cakes	Cakes	NNPS
12350	7626	1148	Honey	Honey	NNP
12350	7626	1149	Corn	Corn	NNP
12350	7626	1150	Cakes	Cakes	NNP
12350	7626	1151	Honey	Honey	NNP
12350	7626	1152	Pudding	Pudding	NNP
12350	7626	1153	Horseradish	Horseradish	NNP
12350	7626	1154	and	and	CC
12350	7626	1155	Beet	Beet	NNP
12350	7626	1156	Relish	Relish	NNP
12350	7626	1157	Horseradish	horseradish	JJ
12350	7626	1158	Sauce	sauce	NN
12350	7626	1159	How	how	WRB
12350	7626	1160	to	to	TO
12350	7626	1161	Set	set	VB
12350	7626	1162	the	the	DT
12350	7626	1163	Talk	talk	NN
12350	7626	1164	for	for	IN
12350	7626	1165	the	the	DT
12350	7626	1166	Seder	Seder	NNP
12350	7626	1167	Service	Service	NNP
12350	7626	1168	Huckleberry	Huckleberry	NNP
12350	7626	1169	Cake	Cake	NNP
12350	7626	1170	Compote	Compote	NNP
12350	7626	1171	Pie	Pie	NNP
12350	7626	1172	Pudding	Pudding	NNP
12350	7626	1173	Hungarian	Hungarian	NNP
12350	7626	1174	Almond	Almond	NNP
12350	7626	1175	Cookies	Cookies	NNPS
12350	7626	1176	Hungarian	Hungarian	NNP
12350	7626	1177	Fruit	Fruit	NNP
12350	7626	1178	Salad	Salad	NNP
12350	7626	1179	Hungarian	Hungarian	NNP
12350	7626	1180	Goulash	Goulash	NNP
12350	7626	1181	Hungarian	hungarian	JJ
12350	7626	1182	Vegetable	Vegetable	NNP
12350	7626	1183	Salad	Salad	NNP
12350	7626	1184	Hurry	Hurry	NNP
12350	7626	1185	Ups	Ups	NNP
12350	7626	1186	(	(	-LRB-
12350	7626	1187	Oatmeal	Oatmeal	NNP
12350	7626	1188	Cookies	Cookies	NNPS
12350	7626	1189	)	)	-RRB-
12350	7626	1190	Husk	Husk	NNP
12350	7626	1191	Tomatoes	Tomatoes	NNP
12350	7626	1192	,	,	,
12350	7626	1193	Pickled	pickle	VBD
12350	7626	1194	*	*	NFP
12350	7626	1195	I	i	NN
12350	7626	1196	*	*	NFP
12350	7626	1197	Ice	ice	NN
12350	7626	1198	-	-	HYPH
12350	7626	1199	box	box	NN
12350	7626	1200	Cake	Cake	NNP
12350	7626	1201	Icing	Icing	NNP
12350	7626	1202	,	,	,
12350	7626	1203	Boiled	Boiled	NNP
12350	7626	1204	Icing	Icing	NNP
12350	7626	1205	,	,	,
12350	7626	1206	Unboiled	Unboiled	NNP
12350	7626	1207	Icings	Icings	NNP
12350	7626	1208	and	and	CC
12350	7626	1209	Fillings	Fillings	NNPS
12350	7626	1210	for	for	IN
12350	7626	1211	Cakes	Cakes	NNP
12350	7626	1212	Imberlach	Imberlach	NNP
12350	7626	1213	Imitation	Imitation	NNP
12350	7626	1214	Pate	Pate	NNP
12350	7626	1215	de	de	NNP
12350	7626	1216	Foi	Foi	NNP
12350	7626	1217	Gras	Gras	NNP
12350	7626	1218	Irish	Irish	NNP
12350	7626	1219	Stew	Stew	NNP
12350	7626	1220	*	*	NFP
12350	7626	1221	J	J	NNP
12350	7626	1222	*	*	NFP
12350	7626	1223	Jellies	Jellies	NNPS
12350	7626	1224	and	and	CC
12350	7626	1225	Preserves	Preserves	NNPS
12350	7626	1226	To	to	TO
12350	7626	1227	Cover	cover	VB
12350	7626	1228	Jelly	Jelly	NNP
12350	7626	1229	Glasses	glass	NNS
12350	7626	1230	To	to	TO
12350	7626	1231	Test	test	VB
12350	7626	1232	Jelly	Jelly	NNP
12350	7626	1233	Made	make	VBN
12350	7626	1234	at	at	IN
12350	7626	1235	Home	home	NN
12350	7626	1236	Jelly	Jelly	NNP
12350	7626	1237	Roll	Roll	NNP
12350	7626	1238	Jelly	Jelly	NNP
12350	7626	1239	Sauce	Sauce	NNP
12350	7626	1240	Johnnie	Johnnie	NNP
12350	7626	1241	Cake	Cake	NNP
12350	7626	1242	Julienne	Julienne	NNP
12350	7626	1243	Soup	Soup	NNP
12350	7626	1244	*	*	NFP
12350	7626	1245	K	k	NN
12350	7626	1246	*	*	NFP
12350	7626	1247	Kaffee	Kaffee	NNP
12350	7626	1248	Kuchen	Kuchen	NNP
12350	7626	1249	(	(	-LRB-
12350	7626	1250	Cinnamon	Cinnamon	NNP
12350	7626	1251	)	)	-RRB-
12350	7626	1252	Kal	Kal	NNP
12350	7626	1253	Dolmar	Dolmar	NNP
12350	7626	1254	Kale	Kale	NNP
12350	7626	1255	Kartoffel	Kartoffel	NNP
12350	7626	1256	Kloesse	Kloesse	NNP
12350	7626	1257	Kedgeree	Kedgeree	NNP
12350	7626	1258	Kentucky	Kentucky	NNP
12350	7626	1259	Chrimsel	Chrimsel	NNP
12350	7626	1260	Kimmel	Kimmel	NNP
12350	7626	1261	Sauce	Sauce	NNP
12350	7626	1262	Kindel	Kindel	NNP
12350	7626	1263	Kindlech	Kindlech	NNP
12350	7626	1264	Kirsch	Kirsch	NNP
12350	7626	1265	Sauce	Sauce	NNP
12350	7626	1266	Kischkes	Kischkes	NNP
12350	7626	1267	Kischkes	Kischkes	NNP
12350	7626	1268	,	,	,
12350	7626	1269	Russian	russian	JJ
12350	7626	1270	Style	Style	NNP
12350	7626	1271	Knoblauch	Knoblauch	NNP
12350	7626	1272	,	,	,
12350	7626	1273	Sauce	Sauce	NNP
12350	7626	1274	Koch	Koch	NNP
12350	7626	1275	Kaese	Kaese	NNP
12350	7626	1276	(	(	-LRB-
12350	7626	1277	Boiled	Boiled	NNP
12350	7626	1278	Cheese	Cheese	NNP
12350	7626	1279	)	)	-RRB-
12350	7626	1280	Koenig	Koenig	NNP
12350	7626	1281	Kuchen	Kuchen	NNP
12350	7626	1282	Kohl	Kohl	NNP
12350	7626	1283	-	-	HYPH
12350	7626	1284	rabi	rabi	NNP
12350	7626	1285	Kohl	Kohl	NNP
12350	7626	1286	-	-	HYPH
12350	7626	1287	rabi	rabi	NNP
12350	7626	1288	with	with	IN
12350	7626	1289	Breast	Breast	NNP
12350	7626	1290	of	of	IN
12350	7626	1291	Lamb	Lamb	NNP
12350	7626	1292	Kolatchen	Kolatchen	NNP
12350	7626	1293	Kraus	Kraus	NNP
12350	7626	1294	-	-	HYPH
12350	7626	1295	gebackenes	gebackene	VBZ
12350	7626	1296	Kremslekh	Kremslekh	NNP
12350	7626	1297	Kreplech	Kreplech	NNP
12350	7626	1298	,	,	,
12350	7626	1299	Cheese	Cheese	NNP
12350	7626	1300	Kreplech	Kreplech	NNP
12350	7626	1301	,	,	,
12350	7626	1302	Force	Force	NNP
12350	7626	1303	-	-	HYPH
12350	7626	1304	meat	meat	NN
12350	7626	1305	for	for	IN
12350	7626	1306	Kreplech	Kreplech	NNP
12350	7626	1307	or	or	CC
12350	7626	1308	Butterflies	Butterflies	NNPS
12350	7626	1309	Krosphada	Krosphada	NNP
12350	7626	1310	Kugel	Kugel	NNP
12350	7626	1311	Apple	Apple	NNP
12350	7626	1312	Kraut	Kraut	NNP
12350	7626	1313	Matzoth	Matzoth	NNP
12350	7626	1314	Noodle	Noodle	NNP
12350	7626	1315	Pear	Pear	NNP
12350	7626	1316	Rice	Rice	NNP
12350	7626	1317	Scharfe	Scharfe	NNP
12350	7626	1318	Shabbas	Shabbas	NNP
12350	7626	1319	*	*	NFP
12350	7626	1320	L	L	NNP
12350	7626	1321	*	*	NFP
12350	7626	1322	Lady	Lady	NNP
12350	7626	1323	Fingers	Fingers	NNPS
12350	7626	1324	Lamb	Lamb	NNP
12350	7626	1325	and	and	CC
12350	7626	1326	Macaroni	Macaroni	NNP
12350	7626	1327	Lamb	Lamb	NNP
12350	7626	1328	,	,	,
12350	7626	1329	Breast	Breast	NNP
12350	7626	1330	of	of	IN
12350	7626	1331	,	,	,
12350	7626	1332	with	with	IN
12350	7626	1333	Kohl	Kohl	NNP
12350	7626	1334	-	-	HYPH
12350	7626	1335	rabi	rabi	NNP
12350	7626	1336	Lamb	Lamb	NNP
12350	7626	1337	Chops	Chops	NNP
12350	7626	1338	Lamb	Lamb	NNP
12350	7626	1339	Stew	Stew	NNP
12350	7626	1340	(	(	-LRB-
12350	7626	1341	Tocane	Tocane	NNP
12350	7626	1342	)	)	-RRB-
12350	7626	1343	Lamplich	Lamplich	NNP
12350	7626	1344	Leaf	Leaf	NNP
12350	7626	1345	Puffs	Puffs	NNP
12350	7626	1346	Leberknadel	Leberknadel	NNP
12350	7626	1347	Lebkuchen	Lebkuchen	NNP
12350	7626	1348	Lebkuchen	Lebkuchen	NNP
12350	7626	1349	,	,	,
12350	7626	1350	Old	Old	NNP
12350	7626	1351	-	-	HYPH
12350	7626	1352	fashioned	fashioned	JJ
12350	7626	1353	Leek	Leek	NNP
12350	7626	1354	Soup	Soup	NNP
12350	7626	1355	Left	Left	NNP
12350	7626	1356	-	-	HYPH
12350	7626	1357	over	over	RP
12350	7626	1358	Meat	Meat	NNP
12350	7626	1359	Left	Left	NNP
12350	7626	1360	-	-	HYPH
12350	7626	1361	over	over	RP
12350	7626	1362	Cereals	Cereals	NNP
12350	7626	1363	Lekach	Lekach	NNP
12350	7626	1364	Lemon	Lemon	NNP
12350	7626	1365	Cake	Cake	NNP
12350	7626	1366	Cream	Cream	NNP
12350	7626	1367	Filling	Filling	NNP
12350	7626	1368	Extract	Extract	NNP
12350	7626	1369	Ginger	Ginger	NNP
12350	7626	1370	Sherbet	Sherbet	NNP
12350	7626	1371	Ice	Ice	NNP
12350	7626	1372	Jelly	Jelly	NNP
12350	7626	1373	for	for	IN
12350	7626	1374	Layer	Layer	NNP
12350	7626	1375	Cake	Cake	NNP
12350	7626	1376	Peel	Peel	NNP
12350	7626	1377	Pie	pie	NN
12350	7626	1378	Preserves	preserve	NNS
12350	7626	1379	Puffs	Puffs	NNPS
12350	7626	1380	Sauce	Sauce	NNP
12350	7626	1381	for	for	IN
12350	7626	1382	Puffs	Puffs	NNPS
12350	7626	1383	Sauce	Sauce	NNP
12350	7626	1384	Tart	Tart	NNP
12350	7626	1385	(	(	-LRB-
12350	7626	1386	Fleischig	Fleischig	NNP
12350	7626	1387	)	)	-RRB-
12350	7626	1388	Lemonade	Lemonade	NNP
12350	7626	1389	,	,	,
12350	7626	1390	Egg	egg	NN
12350	7626	1391	in	in	IN
12350	7626	1392	Large	large	JJ
12350	7626	1393	Quantities	Quantities	NNPS
12350	7626	1394	Maraschino	Maraschino	NNP
12350	7626	1395	Milk	Milk	NNP
12350	7626	1396	Pineapple	Pineapple	NNP
12350	7626	1397	Quick	Quick	NNP
12350	7626	1398	Lentil	Lentil	NNP
12350	7626	1399	,	,	,
12350	7626	1400	Cream	Cream	NNP
12350	7626	1401	of	of	IN
12350	7626	1402	Soup	Soup	NNP
12350	7626	1403	Sausages	Sausages	NNP
12350	7626	1404	Soup	Soup	NNP
12350	7626	1405	Lentils	Lentils	NNP
12350	7626	1406	,	,	,
12350	7626	1407	Baked	Baked	NNP
12350	7626	1408	Lettuce	Lettuce	NNP
12350	7626	1409	Boiled	Boiled	NNP
12350	7626	1410	Cream	Cream	NNP
12350	7626	1411	of	of	IN
12350	7626	1412	Soup	Soup	NNP
12350	7626	1413	Dressing	Dressing	NNP
12350	7626	1414	for	for	IN
12350	7626	1415	Salad	Salad	NNP
12350	7626	1416	Sandwiches	Sandwiches	NNPS
12350	7626	1417	Lima	Lima	NNP
12350	7626	1418	Bean	Bean	NNP
12350	7626	1419	Salad	Salad	NNP
12350	7626	1420	Lima	Lima	NNP
12350	7626	1421	Beans	Beans	NNPS
12350	7626	1422	,	,	,
12350	7626	1423	Green	Green	NNP
12350	7626	1424	Linser	linser	NN
12350	7626	1425	Tart	Tart	NNP
12350	7626	1426	Linzen	Linzen	NNP
12350	7626	1427	(	(	-LRB-
12350	7626	1428	Lentil	Lentil	NNP
12350	7626	1429	)	)	-RRB-
12350	7626	1430	Soup	Soup	NNP
12350	7626	1431	Linzen	Linzen	NNP
12350	7626	1432	,	,	,
12350	7626	1433	Sweet	Sweet	NNP
12350	7626	1434	Sour	Sour	NNP
12350	7626	1435	Linzer	linzer	NN
12350	7626	1436	Torte	Torte	NNS
12350	7626	1437	Little	little	JJ
12350	7626	1438	French	French	NNP
12350	7626	1439	Cakes	Cakes	NNPS
12350	7626	1440	Liver	Liver	NNP
12350	7626	1441	,	,	,
12350	7626	1442	Kloesse	Kloesse	NNP
12350	7626	1443	Loaf	Loaf	NNP
12350	7626	1444	,	,	,
12350	7626	1445	Cocoanut	Cocoanut	NNP
12350	7626	1446	Cake	Cake	NNP
12350	7626	1447	*	*	NFP
12350	7626	1448	M	M	NNP
12350	7626	1449	*	*	NFP
12350	7626	1450	Macaroni	Macaroni	NNP
12350	7626	1451	,	,	,
12350	7626	1452	Baked	Baked	NNP
12350	7626	1453	with	with	IN
12350	7626	1454	Cheese	Cheese	NNP
12350	7626	1455	Boiled	Boiled	NNP
12350	7626	1456	Savory	Savory	NNP
12350	7626	1457	with	with	IN
12350	7626	1458	cheese	cheese	NN
12350	7626	1459	Macaroon	Macaroon	NNP
12350	7626	1460	Island	Island	NNP
12350	7626	1461	Tarts	Tarts	NNP
12350	7626	1462	Mackerel	Mackerel	NNP
12350	7626	1463	,	,	,
12350	7626	1464	Baked	Baked	NNP
12350	7626	1465	Boiled	Boiled	NNP
12350	7626	1466	,	,	,
12350	7626	1467	Salt	Salt	NNP
12350	7626	1468	Broiled	broil	VBN
12350	7626	1469	,	,	,
12350	7626	1470	Salt	Salt	NNP
12350	7626	1471	Salad	Salad	NNP
12350	7626	1472	Salt	Salt	NNP
12350	7626	1473	,	,	,
12350	7626	1474	Broiled	Broiled	NNP
12350	7626	1475	Macrotes	Macrotes	NNP
12350	7626	1476	Maître	Maître	NNP
12350	7626	1477	d'Hôtel	d'Hôtel	NNP
12350	7626	1478	Butter	Butter	NNP
12350	7626	1479	Maître	Maître	NNP
12350	7626	1480	d'Hôtel	d'Hôtel	NNP
12350	7626	1481	Sauce	Sauce	NNP
12350	7626	1482	Mamouras	Mamouras	NNP
12350	7626	1483	(	(	-LRB-
12350	7626	1484	Turkish	turkish	JJ
12350	7626	1485	)	)	-RRB-
12350	7626	1486	Mandel	Mandel	NNP
12350	7626	1487	Torte	Torte	NNP
12350	7626	1488	Mandelchen	Mandelchen	NNP
12350	7626	1489	Maple	Maple	NNP
12350	7626	1490	Bisque	Bisque	NNP
12350	7626	1491	Mousse	Mousse	NNP
12350	7626	1492	Sugar	Sugar	NNP
12350	7626	1493	Icing	Icing	NNP
12350	7626	1494	Maraschino	Maraschino	NNP
12350	7626	1495	Lemonade	Lemonade	NNP
12350	7626	1496	Marble	Marble	NNP
12350	7626	1497	Cake	Cake	NNP
12350	7626	1498	Marinirte	Marinirte	NNP
12350	7626	1499	Fish	fish	NN
12350	7626	1500	Marmalades	marmalade	NNS
12350	7626	1501	--	--	:
12350	7626	1502	Directions	Directions	NNPS
12350	7626	1503	Marmelitta	Marmelitta	NNP
12350	7626	1504	Marrow	Marrow	NNP
12350	7626	1505	Bones	Bones	NNPS
12350	7626	1506	Marrow	Marrow	NNP
12350	7626	1507	Dumplings	Dumplings	NNPS
12350	7626	1508	Marshmallow	Marshmallow	NNP
12350	7626	1509	Filling	Filling	NNP
12350	7626	1510	Marshmallow	Marshmallow	NNP
12350	7626	1511	Salad	Salad	NNP
12350	7626	1512	Matrimonies	Matrimonies	NNPS
12350	7626	1513	Matzoth	Matzoth	NNP
12350	7626	1514	Charlotte	Charlotte	NNP
12350	7626	1515	Dipped	dip	VBD
12350	7626	1516	in	in	IN
12350	7626	1517	Eggs	Eggs	NNP
12350	7626	1518	Eirkuchen	Eirkuchen	NNP
12350	7626	1519	Kleis	Kleis	NNP
12350	7626	1520	Kleis	Kleis	NNP
12350	7626	1521	,	,	,
12350	7626	1522	Filled	Filled	NNP
12350	7626	1523	Meal	Meal	NNP
12350	7626	1524	Cake	Cake	NNP
12350	7626	1525	Meal	Meal	NNP
12350	7626	1526	Kleis	Kleis	NNP
12350	7626	1527	Meal	Meal	NNP
12350	7626	1528	Macaroons	Macaroons	NNPS
12350	7626	1529	Meal	Meal	NNP
12350	7626	1530	Noodles	Noodles	NNP
12350	7626	1531	Plum	Plum	NNP
12350	7626	1532	Pudding	Pudding	NNP
12350	7626	1533	Scrambled	Scrambled	NNP
12350	7626	1534	Shalet	Shalet	NNP
12350	7626	1535	Spice	Spice	NNP
12350	7626	1536	Cake	Cake	NNP
12350	7626	1537	with	with	IN
12350	7626	1538	Scrambled	scrambled	JJ
12350	7626	1539	Eggs	egg	NNS
12350	7626	1540	Mayonnaise	Mayonnaise	NNP
12350	7626	1541	Colored	color	VBN
12350	7626	1542	Dressing	Dressing	NNP
12350	7626	1543	Especially	especially	RB
12350	7626	1544	for	for	IN
12350	7626	1545	Salmon	Salmon	NNP
12350	7626	1546	of	of	IN
12350	7626	1547	Flounder	Flounder	NNP
12350	7626	1548	of	of	IN
12350	7626	1549	Whole	Whole	NNP
12350	7626	1550	Tomatoes	Tomatoes	NNPS
12350	7626	1551	White	White	NNP
12350	7626	1552	with	with	IN
12350	7626	1553	Whipped	Whipped	NNP
12350	7626	1554	Cream	Cream	NNP
12350	7626	1555	Meat	Meat	NNP
12350	7626	1556	Chopped	chop	VBN
12350	7626	1557	,	,	,
12350	7626	1558	with	with	IN
12350	7626	1559	Raisins	Raisins	NNP
12350	7626	1560	(	(	-LRB-
12350	7626	1561	Roumanian	Roumanian	NNP
12350	7626	1562	)	)	-RRB-
12350	7626	1563	Dressing	dress	VBG
12350	7626	1564	for	for	IN
12350	7626	1565	Poultry	Poultry	NNP
12350	7626	1566	Olives	Olives	NNPS
12350	7626	1567	Pie	Pie	NNP
12350	7626	1568	Substitutes	Substitutes	NNPS
12350	7626	1569	Meats	Meats	NNPS
12350	7626	1570	Mehlspeise	Mehlspeise	NNP
12350	7626	1571	(	(	-LRB-
12350	7626	1572	Flour	Flour	NNP
12350	7626	1573	Foods	Foods	NNPS
12350	7626	1574	)	)	-RRB-
12350	7626	1575	Melange	Melange	NNP
12350	7626	1576	Merber	Merber	NNP
12350	7626	1577	Deck	Deck	NNP
12350	7626	1578	Merber	Merber	NNP
12350	7626	1579	Kuchen	Kuchen	NNP
12350	7626	1580	Merber	Merber	NNP
12350	7626	1581	Teig	Teig	NNP
12350	7626	1582	Meringue	Meringue	NNP
12350	7626	1583	,	,	,
12350	7626	1584	to	to	TO
12350	7626	1585	Make	make	VB
12350	7626	1586	and	and	CC
12350	7626	1587	Bake	bake	VB
12350	7626	1588	Milk	Milk	NNP
12350	7626	1589	and	and	CC
12350	7626	1590	Cheese	Cheese	NNP
12350	7626	1591	,	,	,
12350	7626	1592	Soup	Soup	NNP
12350	7626	1593	Milk	Milk	NNP
12350	7626	1594	or	or	CC
12350	7626	1595	Cream	Cream	NNP
12350	7626	1596	Soup	Soup	NNP
12350	7626	1597	Milk	Milk	NNP
12350	7626	1598	,	,	,
12350	7626	1599	Clabbered	Clabbered	NNP
12350	7626	1600	Milt	Milt	NNP
12350	7626	1601	,	,	,
12350	7626	1602	Stewed	Stewed	NNP
12350	7626	1603	Mina	Mina	NNP
12350	7626	1604	,	,	,
12350	7626	1605	Turkish	Turkish	NNP
12350	7626	1606	Mince	Mince	NNP
12350	7626	1607	Pie	Pie	NNP
12350	7626	1608	Mint	Mint	NNP
12350	7626	1609	Sauce	sauce	NN
12350	7626	1610	Mirlitious	mirlitious	JJ
12350	7626	1611	Mixed	mix	VBN
12350	7626	1612	Pickles	Pickles	NNPS
12350	7626	1613	and	and	CC
12350	7626	1614	Dressing	Dressing	NNP
12350	7626	1615	Mocha	Mocha	NNP
12350	7626	1616	Frosting	Frosting	NNP
12350	7626	1617	Mocha	Mocha	NNP
12350	7626	1618	Mousse	Mousse	NNP
12350	7626	1619	Mocha	Mocha	NNP
12350	7626	1620	Torte	Torte	NNP
12350	7626	1621	Mock	Mock	NNP
12350	7626	1622	Cherry	Cherry	NNP
12350	7626	1623	Pie	Pie	NNP
12350	7626	1624	Chilli	Chilli	NNP
12350	7626	1625	Con	Con	NNP
12350	7626	1626	Carne	Carne	NNP
12350	7626	1627	Duck	Duck	NNP
12350	7626	1628	Fish	Fish	NNP
12350	7626	1629	Chowder	Chowder	NNP
12350	7626	1630	Mince	Mince	NNP
12350	7626	1631	Pie	Pie	NNP
12350	7626	1632	Olives	Olives	NNP
12350	7626	1633	Turtle	Turtle	NNP
12350	7626	1634	Soup	Soup	NNP
12350	7626	1635	Whipped	Whipped	NNP
12350	7626	1636	Cream	Cream	NNP
12350	7626	1637	Filling	Filling	NNP
12350	7626	1638	Mohn	Mohn	NNP
12350	7626	1639	Cakes	Cakes	NNP
12350	7626	1640	,	,	,
12350	7626	1641	Small	Small	NNP
12350	7626	1642	Plaetzchen	Plaetzchen	NNP
12350	7626	1643	(	(	-LRB-
12350	7626	1644	Poppy	Poppy	NNP
12350	7626	1645	Seed	Seed	NNP
12350	7626	1646	)	)	-RRB-
12350	7626	1647	Roley	Roley	NNP
12350	7626	1648	Poly	Poly	NNP
12350	7626	1649	Wachtel	Wachtel	NNP
12350	7626	1650	Mohntorte	Mohntorte	NNP
12350	7626	1651	Mohntorts	Mohntorts	NNPS
12350	7626	1652	Monterey	Monterey	NNP
12350	7626	1653	Salad	Salad	NNP
12350	7626	1654	Mother	Mother	NNP
12350	7626	1655	's	's	POS
12350	7626	1656	Delicious	Delicious	NNP
12350	7626	1657	Cookies	Cookies	NNPS
12350	7626	1658	Mother	Mother	NNP
12350	7626	1659	's	's	POS
12350	7626	1660	Dill	Dill	NNP
12350	7626	1661	Pickles	Pickles	NNPS
12350	7626	1662	Muffins	muffin	VBZ
12350	7626	1663	Muffins	Muffins	NNPS
12350	7626	1664	and	and	CC
12350	7626	1665	Biscuits	biscuit	NNS
12350	7626	1666	Mulled	mull	VBD
12350	7626	1667	Wine	Wine	NNP
12350	7626	1668	Mulligatawny	Mulligatawny	NNP
12350	7626	1669	Soup	Soup	NNP
12350	7626	1670	Mushroom	Mushroom	NNP
12350	7626	1671	and	and	CC
12350	7626	1672	Barley	Barley	NNP
12350	7626	1673	Soup	Soup	NNP
12350	7626	1674	Mushroom	Mushroom	NNP
12350	7626	1675	Catsup	Catsup	NNP
12350	7626	1676	Mushroom	Mushroom	NNP
12350	7626	1677	Sauce	Sauce	NNP
12350	7626	1678	Mushrooms	Mushrooms	NNPS
12350	7626	1679	Broiled	broil	VBN
12350	7626	1680	Creamed	Creamed	NNP
12350	7626	1681	Fresh	Fresh	NNP
12350	7626	1682	,	,	,
12350	7626	1683	with	with	IN
12350	7626	1684	Eggs	Eggs	NNP
12350	7626	1685	Sautéd	Sautéd	NNP
12350	7626	1686	Scalloped	Scalloped	NNP
12350	7626	1687	Muskmelons	Muskmelons	NNP
12350	7626	1688	Muskmelons	Muskmelons	NNP
12350	7626	1689	,	,	,
12350	7626	1690	Pickled	pickle	VBD
12350	7626	1691	Mustard	Mustard	NNP
12350	7626	1692	Dressing	Dressing	NNP
12350	7626	1693	Pickles	Pickles	NNPS
12350	7626	1694	Sardine	Sardine	NNP
12350	7626	1695	Paste	Paste	NNP
12350	7626	1696	for	for	IN
12350	7626	1697	Sandwiches	Sandwiches	NNP
12350	7626	1698	Sauce	Sauce	NNP
12350	7626	1699	Mutton	Mutton	NNP
12350	7626	1700	Broth	Broth	NNP
12350	7626	1701	Breast	Breast	NNP
12350	7626	1702	of	of	IN
12350	7626	1703	,	,	,
12350	7626	1704	Stewed	stew	VBN
12350	7626	1705	with	with	IN
12350	7626	1706	Carrots	Carrots	NNP
12350	7626	1707	Chops	Chops	NNPS
12350	7626	1708	Curried	curry	VBN
12350	7626	1709	Roast	Roast	NNP
12350	7626	1710	with	with	IN
12350	7626	1711	Potatoes	Potatoes	NNP
12350	7626	1712	Stuffed	Stuffed	NNP
12350	7626	1713	Shoulder	Shoulder	NNP
12350	7626	1714	*	*	NFP
12350	7626	1715	N	n	NN
12350	7626	1716	*	*	NFP
12350	7626	1717	Nahit	Nahit	NNP
12350	7626	1718	(	(	-LRB-
12350	7626	1719	Russian	Russian	NNP
12350	7626	1720	Peas	Peas	NNP
12350	7626	1721	)	)	-RRB-
12350	7626	1722	Napf	Napf	NNP
12350	7626	1723	Kuchen	Kuchen	NNP
12350	7626	1724	(	(	-LRB-
12350	7626	1725	Bunt	Bunt	NNP
12350	7626	1726	)	)	-RRB-
12350	7626	1727	Napkin	Napkin	NNP
12350	7626	1728	Pudding	Pudding	NNP
12350	7626	1729	Neapolitan	Neapolitan	NNP
12350	7626	1730	Jelly	Jelly	NNP
12350	7626	1731	Salad	Salad	NNP
12350	7626	1732	Nesselrode	Nesselrode	NNP
12350	7626	1733	Pudding	Pudding	NNP
12350	7626	1734	Niagara	Niagara	NNP
12350	7626	1735	Salad	Salad	NNP
12350	7626	1736	Noodle	Noodle	NNP
12350	7626	1737	Puffs	Puffs	NNP
12350	7626	1738	Pudding	Pudding	NNP
12350	7626	1739	Soup	Soup	NNP
12350	7626	1740	Noodles	Noodles	NNPS
12350	7626	1741	and	and	CC
12350	7626	1742	Apples	Apples	NNPS
12350	7626	1743	and	and	CC
12350	7626	1744	Mushrooms	Mushrooms	NNPS
12350	7626	1745	Broad	Broad	NNP
12350	7626	1746	for	for	IN
12350	7626	1747	Soup	Soup	NNP
12350	7626	1748	Milk	Milk	NNP
12350	7626	1749	Scalloped	Scalloped	NNP
12350	7626	1750	,	,	,
12350	7626	1751	and	and	CC
12350	7626	1752	Prunes	Prunes	NNPS
12350	7626	1753	with	with	IN
12350	7626	1754	Butter	Butter	NNP
12350	7626	1755	with	with	IN
12350	7626	1756	Cheese	Cheese	NNP
12350	7626	1757	Nut	Nut	NNP
12350	7626	1758	Cake	Cake	NNP
12350	7626	1759	Honey	Honey	NNP
12350	7626	1760	Cake	Cake	NNP
12350	7626	1761	Nutmeg	Nutmeg	NNP
12350	7626	1762	Cakes	Cakes	NNP
12350	7626	1763	(	(	-LRB-
12350	7626	1764	Pfeffermiesse	Pfeffermiesse	NNP
12350	7626	1765	)	)	-RRB-
12350	7626	1766	and	and	CC
12350	7626	1767	Cheese	Cheese	NNP
12350	7626	1768	Relish	Relish	NNP
12350	7626	1769	and	and	CC
12350	7626	1770	Raisin	Raisin	NNP
12350	7626	1771	Sandwiches	sandwich	VBZ
12350	7626	1772	Icing	ice	VBG
12350	7626	1773	Loaf	Loaf	NNP
12350	7626	1774	Roast	Roast	NNP
12350	7626	1775	Salad	Salad	NNP
12350	7626	1776	*	*	NFP
12350	7626	1777	O	o	UH
12350	7626	1778	*	*	NFP
12350	7626	1779	Oatmeal	oatmeal	VB
12350	7626	1780	,	,	,
12350	7626	1781	Cold	Cold	NNP
12350	7626	1782	Cookies	Cookies	NNPS
12350	7626	1783	Porridge	Porridge	NNP
12350	7626	1784	with	with	IN
12350	7626	1785	Cheese	Cheese	NNP
12350	7626	1786	Okra	Okra	NNP
12350	7626	1787	,	,	,
12350	7626	1788	Boiled	Boiled	NNP
12350	7626	1789	Gumbo	Gumbo	NNP
12350	7626	1790	(	(	-LRB-
12350	7626	1791	Southern	Southern	NNP
12350	7626	1792	)	)	-RRB-
12350	7626	1793	Soup	Soup	NNP
12350	7626	1794	Old	Old	NNP
12350	7626	1795	-	-	HYPH
12350	7626	1796	fashioned	fashioned	JJ
12350	7626	1797	Hamburger	Hamburger	NNP
12350	7626	1798	Cookies	Cookies	NNP
12350	7626	1799	Old	Old	NNP
12350	7626	1800	-	-	HYPH
12350	7626	1801	fashioned	fashioned	JJ
12350	7626	1802	Molasses	Molasses	NNP
12350	7626	1803	Cookies	Cookies	NNPS
12350	7626	1804	Olive	Olive	NNP
12350	7626	1805	Sandwiches	sandwich	VBZ
12350	7626	1806	Sauce	sauce	NN
12350	7626	1807	Omelet	Omelet	NNP
12350	7626	1808	Corn	Corn	NNP
12350	7626	1809	Cheese	Cheese	NNP
12350	7626	1810	Herb	Herb	NNP
12350	7626	1811	Rum	Rum	NNP
12350	7626	1812	Soufflé	Soufflé	NNP
12350	7626	1813	Spanish	spanish	JJ
12350	7626	1814	Sweet	Sweet	NNP
12350	7626	1815	Sweet	Sweet	NNP
12350	7626	1816	Almond	almond	NN
12350	7626	1817	Sweet	Sweet	NNP
12350	7626	1818	,	,	,
12350	7626	1819	for	for	IN
12350	7626	1820	One	one	CD
12350	7626	1821	White	White	NNP
12350	7626	1822	Sauce	Sauce	NNP
12350	7626	1823	One	One	NNP
12350	7626	1824	-	-	HYPH
12350	7626	1825	Egg	Egg	NNP
12350	7626	1826	Cake	Cake	NNP
12350	7626	1827	Onion	Onion	NNP
12350	7626	1828	,	,	,
12350	7626	1829	Boiled	Boiled	NNP
12350	7626	1830	Chopped	Chopped	NNP
12350	7626	1831	,	,	,
12350	7626	1832	and	and	CC
12350	7626	1833	Chicken	Chicken	NNP
12350	7626	1834	Fat	Fat	NNP
12350	7626	1835	Pickled	Pickled	NNP
12350	7626	1836	Sauce	Sauce	NNP
12350	7626	1837	Scalloped	Scalloped	NNP
12350	7626	1838	Soup	Soup	NNP
12350	7626	1839	Orangeade	Orangeade	NNP
12350	7626	1840	Orange	Orange	NNP
12350	7626	1841	Cake	Cake	NNP
12350	7626	1842	Chips	Chips	NNP
12350	7626	1843	Fritters	Fritters	NNPS
12350	7626	1844	Ice	Ice	NNP
12350	7626	1845	Icing	Icing	NNP
12350	7626	1846	Marmalade	marmalade	NN
12350	7626	1847	Oranges	orange	VBZ
12350	7626	1848	Oxtail	Oxtail	NNP
12350	7626	1849	Soup	Soup	NNP
12350	7626	1850	Oxtails	Oxtails	NNP
12350	7626	1851	,	,	,
12350	7626	1852	Braised	Braised	NNP
12350	7626	1853	Oyster	Oyster	NNP
12350	7626	1854	Plant	Plant	NNP
12350	7626	1855	--	--	:
12350	7626	1856	Salsify	salsify	VB
12350	7626	1857	*	*	NFP
12350	7626	1858	P	p	NN
12350	7626	1859	*	*	NFP
12350	7626	1860	Palestine	Palestine	NNP
12350	7626	1861	Soup	Soup	NNP
12350	7626	1862	Pancakes	Pancakes	NNP
12350	7626	1863	,	,	,
12350	7626	1864	Fritters	Fritters	NNP
12350	7626	1865	,	,	,
12350	7626	1866	etc	etc	FW
12350	7626	1867	.	.	.
12350	7627	1	Paprika	Paprika	NNP
12350	7627	2	Carp	Carp	NNP
12350	7627	3	Parsnips	parsnip	NNS
12350	7627	4	Parve	parve	VBP
12350	7627	5	Cookie	Cookie	NNP
12350	7627	6	and	and	CC
12350	7627	7	Pie	Pie	NNP
12350	7627	8	Dough	Dough	NNP
12350	7627	9	Parve	Parve	NNP
12350	7627	10	Cookies	Cookies	NNPS
12350	7627	11	Passover	Passover	NNP
12350	7627	12	Dishes	Dishes	NNPS
12350	7627	13	Pea	Pea	NNP
12350	7627	14	,	,	,
12350	7627	15	Dried	dry	VBN
12350	7627	16	,	,	,
12350	7627	17	Fritters	Fritters	NNP
12350	7627	18	Dried	Dried	NNP
12350	7627	19	,	,	,
12350	7627	20	Soup	Soup	NNP
12350	7627	21	Green	Green	NNP
12350	7627	22	,	,	,
12350	7627	23	Purée	Purée	NNP
12350	7627	24	Green	Green	NNP
12350	7627	25	,	,	,
12350	7627	26	Soup	Soup	NNP
12350	7627	27	Purée	Purée	NNP
12350	7627	28	Split	Split	NNP
12350	7627	29	,	,	,
12350	7627	30	Soup	Soup	NNP
12350	7627	31	(	(	-LRB-
12350	7627	32	Milchig	Milchig	NNP
12350	7627	33	)	)	-RRB-
12350	7627	34	Peas	Peas	NNPS
12350	7627	35	and	and	CC
12350	7627	36	Carrots	Carrots	NNP
12350	7627	37	Green	Green	NNP
12350	7627	38	Green	Green	NNP
12350	7627	39	and	and	CC
12350	7627	40	Pfärvel	Pfärvel	NNP
12350	7627	41	Green	Green	NNP
12350	7627	42	,	,	,
12350	7627	43	and	and	CC
12350	7627	44	Rice	Rice	NNP
12350	7627	45	Sugar	Sugar	NNP
12350	7627	46	Peach	Peach	NNP
12350	7627	47	Butter	Butter	NNP
12350	7627	48	Cocktail	Cocktail	NNP
12350	7627	49	Compote	Compote	NNP
12350	7627	50	Cream	Cream	NNP
12350	7627	51	Pie	Pie	NNP
12350	7627	52	Cream	Cream	NNP
12350	7627	53	Tarts	tart	VBZ
12350	7627	54	Ice	Ice	NNP
12350	7627	55	Cream	Cream	NNP
12350	7627	56	Kuchen	Kuchen	NNP
12350	7627	57	Pie	Pie	NNP
12350	7627	58	Pudding	Pudding	NNP
12350	7627	59	Short	Short	NNP
12350	7627	60	Cake	Cake	NNP
12350	7627	61	Syrup	Syrup	NNP
12350	7627	62	Peaches	Peaches	NNP
12350	7627	63	Brandied	Brandied	NNP
12350	7627	64	Canned	Canned	NNP
12350	7627	65	Pickled	Pickled	NNP
12350	7627	66	Preserved	Preserved	NNP
12350	7627	67	Scalloped	Scalloped	NNP
12350	7627	68	Pears	Pears	NNPS
12350	7627	69	,	,	,
12350	7627	70	Canned	Canned	NNP
12350	7627	71	Brandied	Brandied	NNP
12350	7627	72	Compote	Compote	NNP
12350	7627	73	of	of	IN
12350	7627	74	Gingered	Gingered	NNP
12350	7627	75	Pickled	pickle	VBN
12350	7627	76	Pecan	Pecan	NNP
12350	7627	77	Nut	Nut	NNP
12350	7627	78	Macaroons	Macaroons	NNPS
12350	7627	79	Pepper	Pepper	NNP
12350	7627	80	and	and	CC
12350	7627	81	Cheese	Cheese	NNP
12350	7627	82	Salad	Salad	NNP
12350	7627	83	Mangoes	Mangoes	NNP
12350	7627	84	Salad	Salad	NNP
12350	7627	85	Peppers	Peppers	NNPS
12350	7627	86	,	,	,
12350	7627	87	Green	Green	NNP
12350	7627	88	Green	Green	NNP
12350	7627	89	,	,	,
12350	7627	90	Broiled	broil	VBD
12350	7627	91	Green	Green	NNP
12350	7627	92	,	,	,
12350	7627	93	for	for	IN
12350	7627	94	Salad	Salad	NNP
12350	7627	95	Green	Green	NNP
12350	7627	96	,	,	,
12350	7627	97	Stuffed	stuff	VBN
12350	7627	98	with	with	IN
12350	7627	99	Vegetables	vegetable	NNS
12350	7627	100	Stewed	stew	VBN
12350	7627	101	Stuffed	stuff	VBN
12350	7627	102	Stuffed	Stuffed	NNP
12350	7627	103	with	with	IN
12350	7627	104	Meat	meat	NN
12350	7627	105	Stuffed	Stuffed	NNP
12350	7627	106	with	with	IN
12350	7627	107	Nuts	nuts	JJ
12350	7627	108	Sweet	Sweet	NNP
12350	7627	109	Green	Green	NNP
12350	7627	110	,	,	,
12350	7627	111	and	and	CC
12350	7627	112	Cheese	Cheese	NNP
12350	7627	113	Pesach	Pesach	NNP
12350	7627	114	Borsht	Borsht	NNP
12350	7627	115	Pesach	Pesach	NNP
12350	7627	116	Cake	Cake	NNP
12350	7627	117	with	with	IN
12350	7627	118	Walnuts	Walnuts	NNP
12350	7627	119	Peter	Peter	NNP
12350	7627	120	Pan	Pan	NNP
12350	7627	121	Dessert	Dessert	NNP
12350	7627	122	Pfärvel	Pfärvel	NNP
12350	7627	123	and	and	CC
12350	7627	124	Green	Green	NNP
12350	7627	125	Peas	Peas	NNP
12350	7627	126	Grated	grate	VBD
12350	7627	127	Egg	Egg	NNP
12350	7627	128	for	for	IN
12350	7627	129	Soup	Soup	NNP
12350	7627	130	Fleischig	Fleischig	NNP
12350	7627	131	Piccalilli	Piccalilli	NNP
12350	7627	132	Pickerel	Pickerel	NNP
12350	7627	133	Pickle	Pickle	NNP
12350	7627	134	for	for	IN
12350	7627	135	Salmon	Salmon	NNP
12350	7627	136	Sauce	Sauce	NNP
12350	7627	137	Pickles	Pickles	NNPS
12350	7627	138	and	and	CC
12350	7627	139	Relishes	relish	VBZ
12350	7627	140	Pie	Pie	NNP
12350	7627	141	Crust	Crust	NNP
12350	7627	142	Fleischig	Fleischig	NNP
12350	7627	143	Merber	Merber	NNP
12350	7627	144	Teig	Teig	NNP
12350	7627	145	Pies	Pies	NNP
12350	7627	146	and	and	CC
12350	7627	147	Pastry	Pastry	NNP
12350	7627	148	Pigeon	Pigeon	NNP
12350	7627	149	Pie	Pie	NNP
12350	7627	150	Soup	Soup	NNP
12350	7627	151	Pigeons	Pigeons	NNPS
12350	7627	152	,	,	,
12350	7627	153	Nest	Nest	NNP
12350	7627	154	or	or	CC
12350	7627	155	Squabs	Squabs	NNP
12350	7627	156	Pike	Pike	NNP
12350	7627	157	with	with	IN
12350	7627	158	Egg	Egg	NNP
12350	7627	159	Sauce	Sauce	NNP
12350	7627	160	Pilaf	Pilaf	NNP
12350	7627	161	(	(	-LRB-
12350	7627	162	Turkish	turkish	JJ
12350	7627	163	Style	style	NN
12350	7627	164	)	)	-RRB-
12350	7627	165	(	(	-LRB-
12350	7627	166	Russian	russian	JJ
12350	7627	167	Style	Style	NNP
12350	7627	168	)	)	-RRB-
12350	7627	169	Pineapple	Pineapple	NNP
12350	7627	170	and	and	CC
12350	7627	171	Banana	Banana	NNP
12350	7627	172	Cocktail	Cocktail	NNP
12350	7627	173	Candied	Candied	NNP
12350	7627	174	Canned	Canned	NNP
12350	7627	175	Compote	Compote	NNP
12350	7627	176	Fritters	Fritters	NNPS
12350	7627	177	Ice	Ice	NNP
12350	7627	178	Ice	Ice	NNP
12350	7627	179	Cream	Cream	NNP
12350	7627	180	Pie	Pie	NNP
12350	7627	181	Preserved	Preserved	NNP
12350	7627	182	Soufflé	Soufflé	NNP
12350	7627	183	Pinoche	Pinoche	NNP
12350	7627	184	Piquante	Piquante	NNP
12350	7627	185	Fish	fish	NN
12350	7627	186	Piquante	Piquante	NNP
12350	7627	187	Sauce	Sauce	NNP
12350	7627	188	Pistachio	Pistachio	NNP
12350	7627	189	Cream	Cream	NNP
12350	7627	190	Plaetchen	Plaetchen	NNP
12350	7627	191	Plain	Plain	NNP
12350	7627	192	Bunt	Bunt	NNP
12350	7627	193	Plain	Plain	NNP
12350	7627	194	Wafers	Wafers	NNPS
12350	7627	195	Plum	Plum	NNP
12350	7627	196	Conserve	Conserve	NNP
12350	7627	197	Knoedel	Knoedel	NNP
12350	7627	198	(	(	-LRB-
12350	7627	199	Hungarian	Hungarian	NNP
12350	7627	200	)	)	-RRB-
12350	7627	201	Pie	Pie	NNP
12350	7627	202	Pudding	Pudding	NNP
12350	7627	203	Pudding	Pudding	NNP
12350	7627	204	for	for	IN
12350	7627	205	Thanksgiving	Thanksgiving	NNP
12350	7627	206	Day	Day	NNP
12350	7627	207	Plums	Plums	NNPS
12350	7627	208	,	,	,
12350	7627	209	Canned	Canned	NNP
12350	7627	210	Pickled	Pickled	NNP
12350	7627	211	Spiced	Spiced	NNP
12350	7627	212	German	german	JJ
12350	7627	213	Sweet	Sweet	NNP
12350	7627	214	Potatoes	Potatoes	NNPS
12350	7627	215	and	and	CC
12350	7627	216	Meat	Meat	NNP
12350	7627	217	Poached	Poached	NNP
12350	7627	218	Egg	Egg	NNP
12350	7627	219	Sandwiches	sandwich	VBZ
12350	7627	220	Pocket	Pocket	NNP
12350	7627	221	Books	book	NNS
12350	7627	222	Polenta	polenta	NN
12350	7627	223	Polish	polish	NN
12350	7627	224	Salad	salad	NN
12350	7627	225	Popovers	Popovers	NNPS
12350	7627	226	Poppy	Poppy	NNP
12350	7627	227	Seed	Seed	NNP
12350	7627	228	Cookies	Cookies	NNPS
12350	7627	229	Potato	Potato	NNP
12350	7627	230	Balls	Balls	NNPS
12350	7627	231	with	with	IN
12350	7627	232	Parsley	Parsley	NNP
12350	7627	233	Boiled	Boiled	NNP
12350	7627	234	,	,	,
12350	7627	235	Pudding	Pudding	NNP
12350	7627	236	Cake	Cake	NNP
12350	7627	237	Cakes	Cakes	NNPS
12350	7627	238	Croquettes	Croquettes	NNP
12350	7627	239	Flour	Flour	NNP
12350	7627	240	Noodles	Noodles	NNP
12350	7627	241	Flour	Flour	NNP
12350	7627	242	Pudding	Pudding	NNP
12350	7627	243	Flour	Flour	NNP
12350	7627	244	Sponge	Sponge	NNP
12350	7627	245	Cake	Cake	NNP
12350	7627	246	Grated	Grated	NNP
12350	7627	247	Irish	Irish	NNP
12350	7627	248	,	,	,
12350	7627	249	for	for	IN
12350	7627	250	Soup	Soup	NNP
12350	7627	251	Marbles	Marbles	NNP
12350	7627	252	Noodles	Noodles	NNP
12350	7627	253	Pancakes	Pancakes	NNP
12350	7627	254	Plum	Plum	NNP
12350	7627	255	Knoedel	Knoedel	NNP
12350	7627	256	(	(	-LRB-
12350	7627	257	Hungarian	Hungarian	NNP
12350	7627	258	)	)	-RRB-
12350	7627	259	Pudding	Pudding	NNP
12350	7627	260	Puff	Puff	NNP
12350	7627	261	Puff	Puff	NNP
12350	7627	262	,	,	,
12350	7627	263	Bohemian	bohemian	JJ
12350	7627	264	Ribbon	Ribbon	NNP
12350	7627	265	Salad	Salad	NNP
12350	7627	266	Soup	Soup	NNP
12350	7627	267	Stuffing	Stuffing	NNP
12350	7627	268	Surprise	Surprise	NNP
12350	7627	269	Potatoes	Potatoes	NNPS
12350	7627	270	and	and	CC
12350	7627	271	Corn	Corn	NNP
12350	7627	272	and	and	CC
12350	7627	273	Pears	Pears	NNPS
12350	7627	274	au	au	NNP
12350	7627	275	Gratin	Gratin	NNP
12350	7627	276	Baked	Baked	NNP
12350	7627	277	Boiled	Boiled	NNP
12350	7627	278	Boiled	boil	VBN
12350	7627	279	in	in	IN
12350	7627	280	their	-PRON-	PRP$
12350	7627	281	Jackets	jacket	NNS
12350	7627	282	Creamed	Creamed	NNP
12350	7627	283	Curried	curry	VBN
12350	7627	284	for	for	IN
12350	7627	285	Twenty	Twenty	NNP
12350	7627	286	People	People	NNPS
12350	7627	287	French	french	JJ
12350	7627	288	Fried	fried	JJ
12350	7627	289	German	german	JJ
12350	7627	290	Fried	Fried	NNP
12350	7627	291	Hashed	Hashed	NNP
12350	7627	292	Brown	Brown	NNP
12350	7627	293	,	,	,
12350	7627	294	Lyonnaise	Lyonnaise	NNP
12350	7627	295	(	(	-LRB-
12350	7627	296	Hungarian	Hungarian	NNP
12350	7627	297	Style	Style	NNP
12350	7627	298	)	)	-RRB-
12350	7627	299	Imitation	Imitation	NNP
12350	7627	300	New	New	NNP
12350	7627	301	Mashed	Mashed	NNP
12350	7627	302	New	New	NNP
12350	7627	303	Roast	Roast	NNP
12350	7627	304	Saratoga	Saratoga	NNP
12350	7627	305	Chips	chip	NNS
12350	7627	306	Scalloped	scallop	VBD
12350	7627	307	Stewed	Stewed	NNP
12350	7627	308	Stewed	stew	VBN
12350	7627	309	with	with	IN
12350	7627	310	Onions	Onions	NNPS
12350	7627	311	Stewed	stew	VBN
12350	7627	312	,	,	,
12350	7627	313	Sour	Sour	NNP
12350	7627	314	Stuffed	Stuffed	NNP
12350	7627	315	with	with	IN
12350	7627	316	Caraway	Caraway	NNP
12350	7627	317	Seeds	Seeds	NNPS
12350	7627	318	Poultry	Poultry	NNP
12350	7627	319	to	to	TO
12350	7627	320	Clean	clean	VB
12350	7627	321	to	to	TO
12350	7627	322	Dress	dress	VB
12350	7627	323	to	to	IN
12350	7627	324	Stuff	Stuff	NNP
12350	7627	325	Pound	Pound	NNP
12350	7627	326	Cake	Cake	NNP
12350	7627	327	Prepared	Prepared	NNP
12350	7627	328	Mustard	Mustard	NNP
12350	7627	329	Preparing	prepare	VBG
12350	7627	330	Salt	Salt	NNP
12350	7627	331	for	for	IN
12350	7627	332	Freezing	Freezing	NNP
12350	7627	333	Creams	Creams	NNPS
12350	7627	334	Preserved	Preserved	NNP
12350	7627	335	Fruit	Fruit	NNP
12350	7627	336	Prince	Prince	NNP
12350	7627	337	Albert	Albert	NNP
12350	7627	338	Pudding	Pudding	NNP
12350	7627	339	Prune	Prune	NNP
12350	7627	340	and	and	CC
12350	7627	341	Raisin	Raisin	NNP
12350	7627	342	Pie	Pie	NNP
12350	7627	343	Custard	Custard	NNP
12350	7627	344	Fresh	Fresh	NNP
12350	7627	345	,	,	,
12350	7627	346	Cake	Cake	NNP
12350	7627	347	German	German	NNP
12350	7627	348	,	,	,
12350	7627	349	Butter	Butter	NNP
12350	7627	350	Kuchen	Kuchen	NNP
12350	7627	351	Pie	Pie	NNP
12350	7627	352	Pudding	Pudding	NNP
12350	7627	353	Sauce	Sauce	NNP
12350	7627	354	Soufflé	Soufflé	NNP
12350	7627	355	Whip	Whip	NNP
12350	7627	356	Prunes	Prunes	NNPS
12350	7627	357	and	and	CC
12350	7627	358	Chestnuts	Chestnuts	NNPS
12350	7627	359	Baked	Baked	NNP
12350	7627	360	Steamed	Steamed	NNP
12350	7627	361	Stewed	Stewed	NNP
12350	7627	362	Stuffed	Stuffed	NNP
12350	7627	363	without	without	IN
12350	7627	364	Sugar	Sugar	NNP
12350	7627	365	Pudding	Pudding	NNP
12350	7627	366	à	à	NNP
12350	7627	367	la	la	NNP
12350	7627	368	Grande	Grande	NNP
12350	7627	369	Belle	Belle	NNP
12350	7627	370	Sauces	Sauces	NNPS
12350	7627	371	Puff	Puff	NNP
12350	7627	372	Paste	Paste	NNP
12350	7627	373	Pumpkin	Pumpkin	NNP
12350	7627	374	Pie	Pie	NNP
12350	7627	375	Punch	Punch	NNP
12350	7627	376	Ices	Ices	NNPS
12350	7627	377	Purim	Purim	NNP
12350	7627	378	Cakes	Cakes	NNPS
12350	7627	379	Krapfen	Krapfen	NNP
12350	7627	380	Puffs	Puffs	NNPS
12350	7627	381	*	*	NFP
12350	7627	382	Q	q	NN
12350	7627	383	*	*	NFP
12350	7627	384	Queen	Queen	NNP
12350	7627	385	Bread	Bread	NNP
12350	7627	386	Pudding	Pudding	NNP
12350	7627	387	Queen	Queen	NNP
12350	7627	388	Fritters	Fritters	NNPS
12350	7627	389	Queen	Queen	NNP
12350	7627	390	of	of	IN
12350	7627	391	Trifles	Trifles	NNP
12350	7627	392	Quick	Quick	NNP
12350	7627	393	Bernaise	Bernaise	NNP
12350	7627	394	Sauce	Sauce	NNP
12350	7627	395	Quince	Quince	NNP
12350	7627	396	Cheese	Cheese	NNP
12350	7627	397	Jelly	Jelly	NNP
12350	7627	398	Quinces	Quinces	NNP
12350	7627	399	,	,	,
12350	7627	400	Canned	Canned	NNP
12350	7627	401	Brandied	Brandied	NNP
12350	7627	402	Jellied	Jellied	NNP
12350	7627	403	Preserved	Preserved	NNP
12350	7627	404	*	*	NFP
12350	7627	405	R	r	NN
12350	7627	406	*	*	NFP
12350	7627	407	Radish	Radish	NNP
12350	7627	408	Preserves	Preserves	NNPS
12350	7627	409	,	,	,
12350	7627	410	Russian	russian	JJ
12350	7627	411	Style	Style	NNP
12350	7627	412	Radishes	Radishes	NNP
12350	7627	413	Raisin	Raisin	NNP
12350	7627	414	Compote	Compote	NNP
12350	7627	415	Sauce	sauce	NN
12350	7627	416	Stuffing	Stuffing	NNP
12350	7627	417	Wine	Wine	NNP
12350	7627	418	,	,	,
12350	7627	419	No	no	UH
12350	7627	420	.	.	.
12350	7628	1	1	1	CD
12350	7628	2	No	no	UH
12350	7628	3	.	.	.
12350	7629	1	2	2	CD
12350	7629	2	Raisins	Raisins	NNPS
12350	7629	3	and	and	CC
12350	7629	4	Chestnuts	Chestnuts	NNPS
12350	7629	5	Ramekins	Ramekins	NNPS
12350	7629	6	of	of	IN
12350	7629	7	Egg	Egg	NNP
12350	7629	8	and	and	CC
12350	7629	9	Cheese	Cheese	NNP
12350	7629	10	Raspberry	Raspberry	NNP
12350	7629	11	and	and	CC
12350	7629	12	Currant	Currant	NNP
12350	7629	13	Jelly	Jelly	NNP
12350	7629	14	Cocktail	Cocktail	NNP
12350	7629	15	Ice	Ice	NNP
12350	7629	16	Jam	Jam	NNP
12350	7629	17	Jelly	Jelly	NNP
12350	7629	18	Vinegar	Vinegar	NNP
12350	7629	19	Raspberries	Raspberries	NNPS
12350	7629	20	and	and	CC
12350	7629	21	Currants	Currants	NNPS
12350	7629	22	and	and	CC
12350	7629	23	Currants	Currants	NNPS
12350	7629	24	,	,	,
12350	7629	25	Canned	Canned	NNP
12350	7629	26	Canned	Canned	NNP
12350	7629	27	Compote	Compote	NNP
12350	7629	28	of	of	IN
12350	7629	29	Red	Red	NNP
12350	7629	30	Mullet	Mullet	NNP
12350	7629	31	in	in	IN
12350	7629	32	Cases	Cases	NNPS
12350	7629	33	Red	Red	NNP
12350	7629	34	Pepper	Pepper	NNP
12350	7629	35	Canapés	Canapés	NNP
12350	7629	36	Red	Red	NNP
12350	7629	37	Raspberry	Raspberry	NNP
12350	7629	38	Float	Float	NNP
12350	7629	39	Redsnapper	Redsnapper	NNP
12350	7629	40	with	with	IN
12350	7629	41	Tomato	Tomato	NNP
12350	7629	42	Sauce	Sauce	NNP
12350	7629	43	Red	Red	NNP
12350	7629	44	Wine	Wine	NNP
12350	7629	45	Soup	Soup	NNP
12350	7629	46	Rendered	Rendered	NNP
12350	7629	47	Butter	Butter	NNP
12350	7629	48	Rhubarb	Rhubarb	NNP
12350	7629	49	and	and	CC
12350	7629	50	Orange	Orange	NNP
12350	7629	51	Marmalade	Marmalade	NNP
12350	7629	52	Baked	Baked	NNP
12350	7629	53	Canned	Canned	NNP
12350	7629	54	Canned	Canned	NNP
12350	7629	55	,	,	,
12350	7629	56	Ready	Ready	NNP
12350	7629	57	for	for	IN
12350	7629	58	Use	Use	NNP
12350	7629	59	Pie	Pie	NNP
12350	7629	60	Pudding	Pudding	NNP
12350	7629	61	Sauce	Sauce	NNP
12350	7629	62	Rice	Rice	NNP
12350	7629	63	and	and	CC
12350	7629	64	Cheese	Cheese	NNP
12350	7629	65	and	and	CC
12350	7629	66	Green	Green	NNP
12350	7629	67	Peas	Peas	NNPS
12350	7629	68	and	and	CC
12350	7629	69	Nut	Nut	NNP
12350	7629	70	Loaf	Loaf	NNP
12350	7629	71	Baked	Baked	NNP
12350	7629	72	Boiled	Boiled	NNP
12350	7629	73	Boiled	Boiled	NNP
12350	7629	74	,	,	,
12350	7629	75	with	with	IN
12350	7629	76	Pineapple	Pineapple	NNP
12350	7629	77	Broth	Broth	NNP
12350	7629	78	Custard	Custard	NNP
12350	7629	79	in	in	IN
12350	7629	80	Milk	milk	NN
12350	7629	81	Muffins	Muffins	NNP
12350	7629	82	Pancakes	Pancakes	NNPS
12350	7629	83	or	or	CC
12350	7629	84	Griddle	Griddle	NNP
12350	7629	85	Cakes	Cakes	NNP
12350	7629	86	Pudding	Pudding	NNP
12350	7629	87	Steamed	Steamed	NNP
12350	7629	88	Sweet	Sweet	NNP
12350	7629	89	with	with	IN
12350	7629	90	Grated	grate	VBN
12350	7629	91	Chocolate	Chocolate	NNP
12350	7629	92	with	with	IN
12350	7629	93	Tomatoes	Tomatoes	NNP
12350	7629	94	Rolls	Rolls	NNP
12350	7629	95	Cinnamon	Cinnamon	NNP
12350	7629	96	Crescent	Crescent	NNP
12350	7629	97	French	French	NNP
12350	7629	98	Rosel	Rosel	NNP
12350	7629	99	,	,	,
12350	7629	100	Beet	Beet	NNP
12350	7629	101	Vinegar	vinegar	NN
12350	7629	102	Rothe	Rothe	NNP
12350	7629	103	Gritze	Gritze	NNP
12350	7629	104	Rum	Rum	NNP
12350	7629	105	Pudding	Pudding	NNP
12350	7629	106	Rum	Rum	NNP
12350	7629	107	Sauce	Sauce	NNP
12350	7629	108	Russian	Russian	NNP
12350	7629	109	Dressing	Dressing	NNP
12350	7629	110	Fish	Fish	NNP
12350	7629	111	Cakes	Cakes	NNP
12350	7629	112	Fruit	Fruit	NNP
12350	7629	113	Salad	Salad	NNP
12350	7629	114	Goulash	Goulash	NNP
12350	7629	115	Iced	Iced	NNP
12350	7629	116	Tea	Tea	NNP
12350	7629	117	Punch	punch	NN
12350	7629	118	Torte	torte	NN
12350	7629	119	Salad	Salad	NNP
12350	7629	120	Tea	Tea	NNP
12350	7629	121	Cakes	cake	VBZ
12350	7629	122	Rye	Rye	NNP
12350	7629	123	Bread	Bread	NNP
12350	7629	124	Pudding	Pudding	NNP
12350	7629	125	Rye	Rye	NNP
12350	7629	126	Bread	Bread	NNP
12350	7629	127	Torte	Torte	NNP
12350	7629	128	Rye	Rye	NNP
12350	7629	129	Flour	Flour	NNP
12350	7629	130	Muffins	Muffins	NNPS
12350	7629	131	*	*	NFP
12350	7629	132	S	s	NN
12350	7629	133	*	*	NFP
12350	7629	134	Sago	Sago	NNP
12350	7629	135	Pudding	pudde	VBG
12350	7629	136	with	with	IN
12350	7629	137	Strawberry	Strawberry	NNP
12350	7629	138	Juice	Juice	NNP
12350	7629	139	Salad	Salad	NNP
12350	7629	140	Dressings	Dressings	NNPS
12350	7629	141	Salads	Salads	NNPS
12350	7629	142	,	,	,
12350	7629	143	Directions	Directions	NNPS
12350	7629	144	for	for	IN
12350	7629	145	Making	make	VBG
12350	7629	146	Green	Green	NNP
12350	7629	147	to	to	IN
12350	7629	148	Marinate	Marinate	NNP
12350	7629	149	Salmon	Salmon	NNP
12350	7629	150	and	and	CC
12350	7629	151	Brown	Brown	NNP
12350	7629	152	Bread	Bread	NNP
12350	7629	153	and	and	CC
12350	7629	154	Caviar	Caviar	NNP
12350	7629	155	Sandwiches	Sandwiches	NNPS
12350	7629	156	Creamed	Creamed	NNP
12350	7629	157	Cutlet	Cutlet	NNP
12350	7629	158	Loaf	Loaf	NNP
12350	7629	159	Salad	Salad	NNP
12350	7629	160	Sandwiches	Sandwiches	NNPS
12350	7629	161	Salsify	Salsify	NNP
12350	7629	162	,	,	,
12350	7629	163	Scalloped	Scalloped	NNP
12350	7629	164	Oyster	Oyster	NNP
12350	7629	165	Plant	Plant	NNP
12350	7629	166	Salt	Salt	NNP
12350	7629	167	Pickles	Pickles	NNP
12350	7629	168	Salted	salt	VBD
12350	7629	169	Almonds	almond	VBZ
12350	7629	170	Salted	salt	VBD
12350	7629	171	Peanuts	Peanuts	NNP
12350	7629	172	Salzgurken	Salzgurken	NNP
12350	7629	173	Sand	Sand	NNP
12350	7629	174	Torte	Torte	NNP
12350	7629	175	Sandwiches	Sandwiches	NNP
12350	7629	176	Saratoga	Saratoga	NNP
12350	7629	177	Chips	Chips	NNPS
12350	7629	178	Sardellen	Sardellen	NNP
12350	7629	179	Sardellen	Sardellen	NNP
12350	7629	180	,	,	,
12350	7629	181	or	or	CC
12350	7629	182	Herring	Herring	NNP
12350	7629	183	Sauce	Sauce	NNP
12350	7629	184	Sardine	Sardine	NNP
12350	7629	185	Canapés	Canapés	NNP
12350	7629	186	Sardine	Sardine	NNP
12350	7629	187	Sandwiches	sandwich	VBZ
12350	7629	188	Sauces	Sauces	NNPS
12350	7629	189	for	for	IN
12350	7629	190	Fish	fish	NN
12350	7629	191	and	and	CC
12350	7629	192	Vegetables	vegetable	NNS
12350	7629	193	Sauces	Sauces	NNPS
12350	7629	194	for	for	IN
12350	7629	195	Meats	Meats	NNPS
12350	7629	196	Sauerbraten	Sauerbraten	NNP
12350	7629	197	Sauerkraut	Sauerkraut	NNP
12350	7629	198	and	and	CC
12350	7629	199	Brisket	Brisket	NNP
12350	7629	200	of	of	IN
12350	7629	201	Beef	Beef	NNP
12350	7629	202	Boiled	Boiled	NNP
12350	7629	203	Sautéd	Sautéd	NNP
12350	7629	204	Corn	Corn	NNP
12350	7629	205	Meal	Meal	NNP
12350	7629	206	Mush	Mush	NNP
12350	7629	207	Savarin	Savarin	NNP
12350	7629	208	Schalet	Schalet	NNP
12350	7629	209	(	(	-LRB-
12350	7629	210	Shabbas	Shabbas	NNP
12350	7629	211	Soup	Soup	NNP
12350	7629	212	)	)	-RRB-
12350	7629	213	Apple	Apple	NNP
12350	7629	214	,	,	,
12350	7629	215	No	no	UH
12350	7629	216	.	.	.
12350	7630	1	1	1	CD
12350	7630	2	Apple	Apple	NNP
12350	7630	3	,	,	,
12350	7630	4	No	no	UH
12350	7630	5	.	.	.
12350	7631	1	2	2	CD
12350	7631	2	Carrot	Carrot	NNP
12350	7631	3	Noodle	Noodle	NNP
12350	7631	4	Potato	Potato	NNP
12350	7631	5	Seven	Seven	NNP
12350	7631	6	Layer	Layer	NNP
12350	7631	7	Schnecken	Schnecken	NNP
12350	7631	8	Schwem	Schwem	NNP
12350	7631	9	Kloesse	Kloesse	NNP
12350	7631	10	Senfgurken	Senfgurken	NNP
12350	7631	11	Shad	Shad	NNP
12350	7631	12	,	,	,
12350	7631	13	Baked	Baked	NNP
12350	7631	14	Shad	Shad	NNP
12350	7631	15	Roe	Roe	NNP
12350	7631	16	Shavings	Shavings	NNP
12350	7631	17	Sherry	Sherry	NNP
12350	7631	18	Cobbler	Cobbler	NNP
12350	7631	19	Slaitta	Slaitta	NNP
12350	7631	20	(	(	-LRB-
12350	7631	21	Roumanian	Roumanian	NNP
12350	7631	22	)	)	-RRB-
12350	7631	23	Slaw	Slaw	NNP
12350	7631	24	,	,	,
12350	7631	25	Cold	Cold	NNP
12350	7631	26	Cold	Cold	NNP
12350	7631	27	,	,	,
12350	7631	28	Dressing	dress	VBG
12350	7631	29	for	for	IN
12350	7631	30	Hot	Hot	NNP
12350	7631	31	Smelts	Smelts	NNPS
12350	7631	32	,	,	,
12350	7631	33	Boned	Boned	NNP
12350	7631	34	,	,	,
12350	7631	35	Sautéd	Sautéd	NNP
12350	7631	36	Snip	Snip	NNP
12350	7631	37	Noodles	Noodles	NNP
12350	7631	38	,	,	,
12350	7631	39	Fried	Fried	NNP
12350	7631	40	Snowballs	Snowballs	NNP
12350	7631	41	Snowflakes	Snowflakes	NNP
12350	7631	42	Soap	Soap	NNP
12350	7631	43	,	,	,
12350	7631	44	to	to	TO
12350	7631	45	Make	make	VB
12350	7631	46	Soda	Soda	NNP
12350	7631	47	Cream	Cream	NNP
12350	7631	48	Sole	Sole	NNP
12350	7631	49	,	,	,
12350	7631	50	Fillet	Fillet	NNP
12350	7631	51	of	of	IN
12350	7631	52	Sole	Sole	NNP
12350	7631	53	with	with	IN
12350	7631	54	Wine	Wine	NNP
12350	7631	55	(	(	-LRB-
12350	7631	56	French	French	NNP
12350	7631	57	Recipe	recipe	NN
12350	7631	58	)	)	-RRB-
12350	7631	59	Soup	Soup	NNP
12350	7631	60	Meats	Meats	NNPS
12350	7631	61	Soup	Soup	NNP
12350	7631	62	Stock	Stock	NNP
12350	7631	63	,	,	,
12350	7631	64	Directions	Directions	NNPS
12350	7631	65	White	White	NNP
12350	7631	66	Soups	Soups	NNPS
12350	7631	67	Sour	Sour	NNP
12350	7631	68	Cream	Cream	NNP
12350	7631	69	Dressing	Dressing	NNP
12350	7631	70	Cream	Cream	NNP
12350	7631	71	Kolatchen	Kolatchen	NNP
12350	7631	72	Milk	milk	NN
12350	7631	73	Biscuits	biscuit	NNS
12350	7631	74	Milk	milk	NN
12350	7631	75	Cookies	cookie	NNS
12350	7631	76	Milk	milk	NN
12350	7631	77	Pancakes	Pancakes	NNP
12350	7631	78	Milk	Milk	NNP
12350	7631	79	Soup	Soup	NNP
12350	7631	80	Soup	Soup	NNP
12350	7631	81	(	(	-LRB-
12350	7631	82	for	for	IN
12350	7631	83	Purim	Purim	NNP
12350	7631	84	)	)	-RRB-
12350	7631	85	Spatzen	Spatzen	NNP
12350	7631	86	Spaghetti	Spaghetti	NNP
12350	7631	87	Spaghetti	Spaghetti	NNP
12350	7631	88	and	and	CC
12350	7631	89	Meat	Meat	NNP
12350	7631	90	Spanish	Spanish	NNP
12350	7631	91	Onion	Onion	NNP
12350	7631	92	Rarebit	Rarebit	NNP
12350	7631	93	Liver	Liver	NNP
12350	7631	94	Pie	Pie	NNP
12350	7631	95	Rice	Rice	NNP
12350	7631	96	Sauce	Sauce	NNP
12350	7631	97	Spaetzlen	Spaetzlen	NNP
12350	7631	98	or	or	CC
12350	7631	99	Spatzen	Spatzen	NNP
12350	7631	100	Spatzen	Spatzen	NNP
12350	7631	101	Spice	Spice	NNP
12350	7631	102	Cake	Cake	NNP
12350	7631	103	Spice	Spice	NNP
12350	7631	104	Roll	Roll	NNP
12350	7631	105	Spinach	Spinach	NNP
12350	7631	106	Fleischig	Fleischig	NNP
12350	7631	107	Soup	Soup	NNP
12350	7631	108	with	with	IN
12350	7631	109	Cream	Cream	NNP
12350	7631	110	Sauce	Sauce	NNP
12350	7631	111	Springele	Springele	NNP
12350	7631	112	Sponge	Sponge	NNP
12350	7631	113	Cake	Cake	NNP
12350	7631	114	Cakes	Cakes	NNPS
12350	7631	115	,	,	,
12350	7631	116	Small	Small	NNP
12350	7631	117	Dumplings	Dumplings	NNPS
12350	7631	118	Squab	Squab	NNP
12350	7631	119	en	en	IN
12350	7631	120	Casserole	Casserole	NNP
12350	7631	121	Squabs	Squabs	NNP
12350	7631	122	or	or	CC
12350	7631	123	Nest	Nest	NNP
12350	7631	124	Pigeons	Pigeons	NNPS
12350	7631	125	Broiled	broil	VBD
12350	7631	126	Squash	Squash	NNP
12350	7631	127	Fritters	fritter	NNS
12350	7631	128	Stewed	Stewed	NNP
12350	7631	129	Salad	Salad	NNP
12350	7631	130	(	(	-LRB-
12350	7631	131	Turkish	turkish	JJ
12350	7631	132	Style	style	NN
12350	7631	133	)	)	-RRB-
12350	7631	134	Steamed	Steamed	NNP
12350	7631	135	Berry	Berry	NNP
12350	7631	136	Pudding	Pudding	NNP
12350	7631	137	Steamed	Steamed	NNP
12350	7631	138	Puddings	Puddings	NNP
12350	7631	139	Stollen	Stollen	NNP
12350	7631	140	Strawberries	Strawberries	NNPS
12350	7631	141	à	à	NNP
12350	7631	142	la	la	NNP
12350	7631	143	Bridge	Bridge	NNP
12350	7631	144	and	and	CC
12350	7631	145	Pineapple	Pineapple	NNP
12350	7631	146	Preserves	Preserves	NNPS
12350	7631	147	Canned	can	VBN
12350	7631	148	in	in	IN
12350	7631	149	the	the	DT
12350	7631	150	Sun	Sun	NNP
12350	7631	151	Preserved	Preserved	NNP
12350	7631	152	Strawberry	Strawberry	NNP
12350	7631	153	Cocktail	Cocktail	NNP
12350	7631	154	Dessert	Dessert	NNP
12350	7631	155	Ice	Ice	NNP
12350	7631	156	Cream	Cream	NNP
12350	7631	157	Jelly	Jelly	NNP
12350	7631	158	Pie	Pie	NNP
12350	7631	159	Sherbet	Sherbet	NNP
12350	7631	160	Shortcake	Shortcake	NNP
12350	7631	161	with	with	IN
12350	7631	162	Matzoth	Matzoth	NNP
12350	7631	163	Meal	Meal	NNP
12350	7631	164	Shortcake	Shortcake	NNP
12350	7631	165	,	,	,
12350	7631	166	Biscuit	Biscuit	NNP
12350	7631	167	Dough	Dough	NNP
12350	7631	168	String	String	NNP
12350	7631	169	Bean	Bean	NNP
12350	7631	170	Salad	salad	NN
12350	7631	171	Striped	Striped	NNP
12350	7631	172	Bass	Bass	NNP
12350	7631	173	Strudel	Strudel	NNP
12350	7631	174	aus	au	VBD
12350	7631	175	Kalbslunge	Kalbslunge	NNP
12350	7631	176	Almond	Almond	NNP
12350	7631	177	Apple	Apple	NNP
12350	7631	178	Cabbage	Cabbage	NNP
12350	7631	179	Cherry	Cherry	NNP
12350	7631	180	Mandel	Mandel	NNP
12350	7631	181	Quark	Quark	NNP
12350	7631	182	(	(	-LRB-
12350	7631	183	Dutch	Dutch	NNP
12350	7631	184	Cheese	Cheese	NNP
12350	7631	185	)	)	-RRB-
12350	7631	186	Rahm	Rahm	NNP
12350	7631	187	Rice	Rice	NNP
12350	7631	188	Succotash	Succotash	NNP
12350	7631	189	Suet	Suet	NNP
12350	7631	190	Pudding	pudde	VBG
12350	7631	191	with	with	IN
12350	7631	192	Pears	Pears	NNPS
12350	7631	193	Sugar	Sugar	NNP
12350	7631	194	Cookies	Cookies	NNPS
12350	7631	195	Sugar	Sugar	NNP
12350	7631	196	Syrup	Syrup	NNP
12350	7631	197	Sulz	Sulz	NNP
12350	7631	198	Sulze	Sulze	NNP
12350	7631	199	von	von	NNP
12350	7631	200	Kalbsfuessen	Kalbsfuessen	NNP
12350	7631	201	Sunshine	Sunshine	NNP
12350	7631	202	Cake	Cake	NNP
12350	7631	203	Sweetbread	Sweetbread	NNP
12350	7631	204	Salad	Salad	NNP
12350	7631	205	Sauté	Sauté	NNP
12350	7631	206	with	with	IN
12350	7631	207	Mushrooms	Mushrooms	NNPS
12350	7631	208	Sweetbreads	Sweetbreads	NNP
12350	7631	209	Glacé	Glacé	NNP
12350	7631	210	;	;	:
12350	7631	211	Sauce	sauce	NN
12350	7631	212	Jardinière	Jardinière	NNP
12350	7631	213	with	with	IN
12350	7631	214	Spaghetti	Spaghetti	NNP
12350	7631	215	Stewed	Stewed	NNP
12350	7631	216	Sweet	Sweet	NNP
12350	7631	217	Entrée	Entrée	NNP
12350	7631	218	of	of	IN
12350	7631	219	Ripe	ripe	JJ
12350	7631	220	Peaches	peach	NNS
12350	7631	221	Sweet	sweet	JJ
12350	7631	222	Pickles	pickle	NNS
12350	7631	223	Sweet	sweet	JJ
12350	7631	224	Potato	potato	NN
12350	7631	225	Pie	pie	NN
12350	7631	226	Sweet	Sweet	NNP
12350	7631	227	Potato	potato	NN
12350	7631	228	Pudding	pudding	NN
12350	7631	229	Sweet	Sweet	NNP
12350	7631	230	Potatoes	Potatoes	NNPS
12350	7631	231	and	and	CC
12350	7631	232	Apples	Apples	NNPS
12350	7631	233	Boiled	Boiled	NNP
12350	7631	234	Candied	Candied	NNP
12350	7631	235	Fried	Fried	NNP
12350	7631	236	French	French	NNP
12350	7631	237	Fried	Fried	NNP
12350	7631	238	Plums	Plums	NNPS
12350	7631	239	and	and	CC
12350	7631	240	Meat	Meat	NNP
12350	7631	241	Roast	Roast	NNP
12350	7631	242	Roast	Roast	NNP
12350	7631	243	with	with	IN
12350	7631	244	Meat	Meat	NNP
12350	7631	245	Swiss	Swiss	NNP
12350	7631	246	Chard	Chard	NNP
12350	7631	247	Swiss	Swiss	NNP
12350	7631	248	Creamed	Creamed	NNP
12350	7631	249	Fish	fish	NN
12350	7631	250	*	*	NFP
12350	7631	251	T	t	NN
12350	7631	252	*	*	NFP
12350	7631	253	Tapioca	tapioca	UH
12350	7631	254	Tapioca	Tapioca	NNP
12350	7631	255	Custard	Custard	NNP
12350	7631	256	Tartare	tartare	VBP
12350	7631	257	Sauce	sauce	NN
12350	7631	258	Tartlets	tartlet	NNS
12350	7631	259	Tea	Tea	NNP
12350	7631	260	Tea	Tea	NNP
12350	7631	261	Cakes	Cakes	NNPS
12350	7631	262	,	,	,
12350	7631	263	Russian	russian	JJ
12350	7631	264	Tea	tea	NN
12350	7631	265	Rolls	Rolls	NNP
12350	7631	266	Tea	Tea	NNP
12350	7631	267	,	,	,
12350	7631	268	Russian	russian	JJ
12350	7631	269	Style	Style	NNP
12350	7631	270	Teiglech	teiglech	NN
12350	7631	271	Teufelsgurken	Teufelsgurken	NNP
12350	7631	272	Time	time	NN
12350	7631	273	Table	table	NN
12350	7631	274	for	for	IN
12350	7631	275	Baking	Baking	NNP
12350	7631	276	Cakes	Cakes	NNP
12350	7631	277	for	for	IN
12350	7631	278	Boiling	boil	VBG
12350	7631	279	Meats	Meats	NNPS
12350	7631	280	for	for	IN
12350	7631	281	Boiling	boil	VBG
12350	7631	282	Vegetables	vegetable	NNS
12350	7631	283	for	for	IN
12350	7631	284	Broiling	Broiling	NNP
12350	7631	285	Meats	Meats	NNPS
12350	7631	286	for	for	IN
12350	7631	287	Canning	Canning	NNP
12350	7631	288	Vegetables	Vegetables	NNPS
12350	7631	289	for	for	IN
12350	7631	290	Roasting	roast	VBG
12350	7631	291	Meats	Meats	NNPS
12350	7631	292	Tipsy	Tipsy	NNP
12350	7631	293	Pudding	Pudding	NNP
12350	7631	294	Toast	Toast	NNP
12350	7631	295	,	,	,
12350	7631	296	Buttered	Buttered	NNP
12350	7631	297	Cinnamon	Cinnamon	NNP
12350	7631	298	,	,	,
12350	7631	299	for	for	IN
12350	7631	300	Tea	Tea	NNP
12350	7631	301	Milk	Milk	NNP
12350	7631	302	or	or	CC
12350	7631	303	Cream	Cream	NNP
12350	7631	304	Toasted	Toasted	NNP
12350	7631	305	Cheese	Cheese	NNP
12350	7631	306	Sandwiches	Sandwiches	NNPS
12350	7631	307	Tocane	Tocane	NNP
12350	7631	308	,	,	,
12350	7631	309	Lamb	Lamb	NNP
12350	7631	310	Stew	Stew	NNP
12350	7631	311	Tomato	Tomato	NNP
12350	7631	312	,	,	,
12350	7631	313	Baked	Baked	NNP
12350	7631	314	with	with	IN
12350	7631	315	Eggplant	Eggplant	NNP
12350	7631	316	Catsup	Catsup	NNP
12350	7631	317	Cream	Cream	NNP
12350	7631	318	of	of	IN
12350	7631	319	Custards	Custards	NNP
12350	7631	320	Green	Green	NNP
12350	7631	321	,	,	,
12350	7631	322	Pickle	Pickle	NNP
12350	7631	323	Green	Green	NNP
12350	7631	324	or	or	CC
12350	7631	325	Yellow	Yellow	NNP
12350	7631	326	Plum	Plum	NNP
12350	7631	327	,	,	,
12350	7631	328	Preserves	Preserves	NNPS
12350	7631	329	Purée	Purée	NNP
12350	7631	330	Salad	Salad	NNP
12350	7631	331	(	(	-LRB-
12350	7631	332	French	French	NNP
12350	7631	333	Dressing	dressing	NN
12350	7631	334	)	)	-RRB-
12350	7631	335	Sauce	sauce	NN
12350	7631	336	Sauce	sauce	NN
12350	7631	337	(	(	-LRB-
12350	7631	338	Chilli	Chilli	NNP
12350	7631	339	)	)	-RRB-
12350	7631	340	Soup	Soup	NNP
12350	7631	341	Soup	Soup	NNP
12350	7631	342	with	with	IN
12350	7631	343	Rice	Rice	NNP
12350	7631	344	Tomatoes	Tomatoes	NNP
12350	7631	345	,	,	,
12350	7631	346	Canned	Canned	NNP
12350	7631	347	,	,	,
12350	7631	348	Stewed	Stewed	NNP
12350	7631	349	Creole	Creole	NNP
12350	7631	350	Eggs	Eggs	NNP
12350	7631	351	and	and	CC
12350	7631	352	Cheese	Cheese	NNP
12350	7631	353	,	,	,
12350	7631	354	Hungarian	hungarian	JJ
12350	7631	355	Style	Style	NNP
12350	7631	356	Green	Green	NNP
12350	7631	357	Dill	Dill	NNP
12350	7631	358	Fried	Fried	NNP
12350	7631	359	Fried	Fried	NNP
12350	7631	360	Green	Green	NNP
12350	7631	361	Ripe	Ripe	NNP
12350	7631	362	Scalloped	Scalloped	NNP
12350	7631	363	Stewed	Stewed	NNP
12350	7631	364	Stuffed	Stuffed	NNP
12350	7631	365	Stuffed	Stuffed	NNP
12350	7631	366	,	,	,
12350	7631	367	Cheese	Cheese	NNP
12350	7631	368	Salad	Salad	NNP
12350	7631	369	Stuffed	Stuffed	NNP
12350	7631	370	,	,	,
12350	7631	371	Salad	Salad	NNP
12350	7631	372	with	with	IN
12350	7631	373	Rice	Rice	NNP
12350	7631	374	Yellow	Yellow	NNP
12350	7631	375	,	,	,
12350	7631	376	Stuffed	Stuffed	NNP
12350	7631	377	Tongue	Tongue	NNP
12350	7631	378	,	,	,
12350	7631	379	Boiled	Boiled	NNP
12350	7631	380	(	(	-LRB-
12350	7631	381	Sweet	Sweet	NNP
12350	7631	382	and	and	CC
12350	7631	383	Sour	sour	JJ
12350	7631	384	)	)	-RRB-
12350	7631	385	Filled	fill	VBN
12350	7631	386	Pickled	Pickled	NNP
12350	7631	387	Beef	Beef	NNP
12350	7631	388	Sandwiches	Sandwiches	NNP
12350	7631	389	Smoked	Smoked	NNP
12350	7631	390	Smothered	Smothered	NNP
12350	7631	391	Topfa	Topfa	NNP
12350	7631	392	Dalkeln	Dalkeln	NNP
12350	7631	393	(	(	-LRB-
12350	7631	394	Cheese	Cheese	NNP
12350	7631	395	Cakes	Cakes	NNPS
12350	7631	396	)	)	-RRB-
12350	7631	397	Tripe	Tripe	NNP
12350	7631	398	à	à	NN
12350	7631	399	la	la	DT
12350	7631	400	Creole	Creole	NNP
12350	7631	401	Tripe	Tripe	NNP
12350	7631	402	,	,	,
12350	7631	403	Family	Family	NNP
12350	7631	404	Style	Style	NNP
12350	7631	405	Trout	Trout	NNP
12350	7631	406	,	,	,
12350	7631	407	Boiled	Boiled	NNP
12350	7631	408	Tscholnt	Tscholnt	NNP
12350	7631	409	(	(	-LRB-
12350	7631	410	Shabbas	Shabbas	NNP
12350	7631	411	Soup	Soup	NNP
12350	7631	412	)	)	-RRB-
12350	7631	413	Tchorba	Tchorba	NNP
12350	7631	414	(	(	-LRB-
12350	7631	415	Turkish	turkish	JJ
12350	7631	416	Scrap	Scrap	NNP
12350	7631	417	)	)	-RRB-
12350	7631	418	Tsimess	Tsimess	NNP
12350	7631	419	Turkey	Turkey	NNP
12350	7631	420	,	,	,
12350	7631	421	Roast	Roast	NNP
12350	7631	422	Neck	Neck	NNP
12350	7631	423	,	,	,
12350	7631	424	Stuffed	Stuffed	NNP
12350	7631	425	Turkish	turkish	JJ
12350	7631	426	Style	Style	NNP
12350	7631	427	Soup	Soup	NNP
12350	7631	428	Turnip	Turnip	NNP
12350	7631	429	Soup	Soup	NNP
12350	7631	430	Turnips	Turnips	NNP
12350	7631	431	Boiled	Boiled	NNP
12350	7631	432	Hashed	Hashed	NNP
12350	7631	433	Tutti	Tutti	NNP
12350	7631	434	-	-	HYPH
12350	7631	435	Frutti	Frutti	NNP
12350	7631	436	Tutti	Tutti	NNP
12350	7631	437	-	-	HYPH
12350	7631	438	Frutti	Frutti	NNP
12350	7631	439	Ice	Ice	NNP
12350	7631	440	Cream	Cream	NNP
12350	7631	441	*	*	NFP
12350	7631	442	U	u	NN
12350	7631	443	*	*	NFP
12350	7631	444	Ueberschlagene	Ueberschlagene	NNP
12350	7631	445	Matzoth	Matzoth	NNP
12350	7631	446	Unfermented	Unfermented	NNP
12350	7631	447	Grape	Grape	NNP
12350	7631	448	Juice	Juice	NNP
12350	7631	449	Utensils	Utensils	NNP
12350	7631	450	for	for	IN
12350	7631	451	Jelly	Jelly	NNP
12350	7631	452	Making	make	VBG
12350	7631	453	*	*	NFP
12350	7631	454	V	v	NN
12350	7631	455	*	*	NFP
12350	7631	456	Vanilla	Vanilla	NNP
12350	7631	457	Cookies	cookie	NNS
12350	7631	458	Extract	Extract	NNP
12350	7631	459	Ice	Ice	NNP
12350	7631	460	Cream	Cream	NNP
12350	7631	461	Sauce	Sauce	NNP
12350	7631	462	Veal	Veal	NNP
12350	7631	463	,	,	,
12350	7631	464	Breast	Breast	NNP
12350	7631	465	of	of	IN
12350	7631	466	,	,	,
12350	7631	467	Roasted	Roasted	NNP
12350	7631	468	Fricasseed	Fricasseed	NNP
12350	7631	469	,	,	,
12350	7631	470	with	with	IN
12350	7631	471	Cauliflower	Cauliflower	NNP
12350	7631	472	Loaf	Loaf	NNP
12350	7631	473	Roast	Roast	NNP
12350	7631	474	Salad	Salad	NNP
12350	7631	475	Sandwiches	Sandwiches	NNP
12350	7631	476	Shoulder	Shoulder	NNP
12350	7631	477	or	or	CC
12350	7631	478	Neck	Neck	NNP
12350	7631	479	,	,	,
12350	7631	480	Hungarian	hungarian	JJ
12350	7631	481	Style	Style	NNP
12350	7631	482	Soup	Soup	NNP
12350	7631	483	Stewed	Stewed	NNP
12350	7631	484	Stuffed	Stuffed	NNP
12350	7631	485	Shoulder	Shoulder	NNP
12350	7631	486	of	of	IN
12350	7631	487	Sweetbreads	Sweetbreads	NNPS
12350	7631	488	,	,	,
12350	7631	489	Fried	Fried	NNP
12350	7631	490	Vegetable	Vegetable	NNP
12350	7631	491	Fritters	Fritters	NNPS
12350	7631	492	Hash	Hash	NNP
12350	7631	493	Meat	Meat	NNP
12350	7631	494	Pie	Pie	NNP
12350	7631	495	Soup	Soup	NNP
12350	7631	496	Soup	Soup	NNP
12350	7631	497	(	(	-LRB-
12350	7631	498	Milchig	Milchig	NNP
12350	7631	499	)	)	-RRB-
12350	7631	500	Vegetables	vegetable	VBZ
12350	7631	501	Directions	Directions	NNPS
12350	7631	502	for	for	IN
12350	7631	503	Canning	Canning	NNP
12350	7631	504	General	General	NNP
12350	7631	505	Remarks	Remarks	NNPS
12350	7631	506	Vienna	Vienna	NNP
12350	7631	507	Pastry	Pastry	NNP
12350	7631	508	for	for	IN
12350	7631	509	Kipfel	Kipfel	NNP
12350	7631	510	Vienna	Vienna	NNP
12350	7631	511	Prater	Prater	NNP
12350	7631	512	Cake	Cake	NNP
12350	7631	513	Vienna	Vienna	NNP
12350	7631	514	Sausage	Sausage	NNP
12350	7631	515	Vinegar	Vinegar	NNP
12350	7631	516	Pie	Pie	NNP
12350	7631	517	Vinaigrette	Vinaigrette	NNP
12350	7631	518	Sauce	Sauce	NNP
12350	7631	519	*	*	NFP
12350	7631	520	W	w	NN
12350	7631	521	*	*	NFP
12350	7631	522	Waffles	Waffles	NNP
12350	7631	523	,	,	,
12350	7631	524	One	one	CD
12350	7631	525	-	-	HYPH
12350	7631	526	Egg	Egg	NNP
12350	7631	527	Waffles	Waffles	NNPS
12350	7631	528	,	,	,
12350	7631	529	Three	three	CD
12350	7631	530	-	-	HYPH
12350	7631	531	Egg	Egg	NNP
12350	7631	532	Waldorf	Waldorf	NNP
12350	7631	533	Salad	Salad	NNP
12350	7631	534	Walnut	Walnut	NNP
12350	7631	535	Macaroons	Macaroons	NNPS
12350	7631	536	Walnut	Walnut	NNP
12350	7631	537	Torte	Torte	NNP
12350	7631	538	Water	Water	NNP
12350	7631	539	-	-	HYPH
12350	7631	540	Lily	Lily	NNP
12350	7631	541	Salad	Salad	NNP
12350	7631	542	Watermelon	Watermelon	NNP
12350	7631	543	Pickle	Pickle	NNP
12350	7631	544	Sherbet	Sherbet	NNP
12350	7631	545	Watermelons	Watermelons	NNPS
12350	7631	546	Wedding	Wedding	NNP
12350	7631	547	Cake	Cake	NNP
12350	7631	548	Welsh	Welsh	NNP
12350	7631	549	Rarebit	Rarebit	NNP
12350	7631	550	Wheat	Wheat	NNP
12350	7631	551	Cereals	Cereals	NNPS
12350	7631	552	Wheat	Wheat	NNP
12350	7631	553	Muffins	muffin	NNS
12350	7631	554	Whipped	whip	VBD
12350	7631	555	Cream	Cream	NNP
12350	7631	556	Whipped	Whipped	NNP
12350	7631	557	Cream	Cream	NNP
12350	7631	558	Pie	Pie	NNP
12350	7631	559	White	White	NNP
12350	7631	560	Cake	Cake	NNP
12350	7631	561	Caviar	Caviar	NNP
12350	7631	562	Fondant	Fondant	NNP
12350	7631	563	Sauce	Sauce	NNP
12350	7631	564	(	(	-LRB-
12350	7631	565	for	for	IN
12350	7631	566	Vegetables	vegetable	NNS
12350	7631	567	)	)	-RRB-
12350	7631	568	Wiener	Wiener	NNP
12350	7631	569	Braten	Braten	NNP
12350	7631	570	(	(	-LRB-
12350	7631	571	Vienna	Vienna	NNP
12350	7631	572	Roast	Roast	NNP
12350	7631	573	)	)	-RRB-
12350	7631	574	Kartoffel	Kartoffel	NNP
12350	7631	575	Kloesse	Kloesse	NNP
12350	7631	576	Kipfel	Kipfel	NNP
12350	7631	577	Studenten	Studenten	NNP
12350	7631	578	Kipfel	Kipfel	NNP
12350	7631	579	Windbeutel	Windbeutel	NNP
12350	7631	580	Wine	Wine	NNP
12350	7631	581	Sauce	Sauce	NNP
12350	7631	582	Winter	Winter	NNP
12350	7631	583	Jelly	Jelly	NNP
12350	7631	584	*	*	NFP
12350	7631	585	Y	y	UH
12350	7631	586	*	*	NFP
12350	7631	587	Yeast	Yeast	NNP
12350	7631	588	Home	home	NN
12350	7631	589	-	-	HYPH
12350	7631	590	made	make	VBD
12350	7631	591	Kranz	Kranz	NNP
12350	7631	592	Yom	Yom	NNP
12350	7631	593	-	-	HYPH
12350	7631	594	Tov	Tov	NNP
12350	7631	595	Soup	Soup	NNP
12350	7631	596	*	*	NFP
12350	7631	597	Z	z	NN
12350	7631	598	*	*	NFP
12350	7631	599	Zuemimo	Zuemimo	NNP
12350	7631	600	Sauce	Sauce	NNP
12350	7631	601	Zwieback	Zwieback	NNP
12350	7631	602	Anise	Anise	NNP
12350	7631	603	Torte	Torte	NNP
12350	7631	604	Zwiebel	Zwiebel	NNP
12350	7631	605	Matzoth	Matzoth	NNP
12350	7631	606	Zwiebel	Zwiebel	NNP
12350	7631	607	Platz	Platz	NNP
12350	7631	608	*	*	NFP
12350	7631	609	TABLE	TABLE	NNS
12350	7631	610	OF	of	IN
12350	7631	611	WEIGHTS	weights	NN
12350	7631	612	AND	and	CC
12350	7631	613	MEASURES	measures	NN
12350	7631	614	*	*	NFP
12350	7631	615	All	all	DT
12350	7631	616	measurements	measurement	NNS
12350	7631	617	should	should	MD
12350	7631	618	be	be	VB
12350	7631	619	made	make	VBN
12350	7631	620	level	level	JJ
12350	7631	621	.	.	.
12350	7632	1	2	2	CD
12350	7632	2	gills	gill	NNS
12350	7632	3	=	=	SYM
12350	7632	4	1	1	CD
12350	7632	5	cup	cup	NN
12350	7632	6	2	2	CD
12350	7632	7	cups	cup	NNS
12350	7632	8	=	=	SYM
12350	7632	9	1	1	CD
12350	7632	10	pint	pint	NN
12350	7632	11	2	2	CD
12350	7632	12	pints	pint	NNS
12350	7632	13	=	=	SYM
12350	7632	14	1	1	CD
12350	7632	15	quart	quart	NN
12350	7632	16	4	4	CD
12350	7632	17	quarts	quart	NNS
12350	7632	18	=	=	SYM
12350	7632	19	1	1	CD
12350	7632	20	gallon	gallon	NN
12350	7632	21	16	16	CD
12350	7632	22	ounces	ounce	NNS
12350	7632	23	=	=	SYM
12350	7632	24	1	1	CD
12350	7632	25	pound	pound	NN
12350	7632	26	8	8	CD
12350	7632	27	quarts	quart	NNS
12350	7632	28	=	=	SYM
12350	7632	29	1	1	CD
12350	7632	30	peck	peck	NN
12350	7632	31	4	4	CD
12350	7632	32	pecks	peck	NNS
12350	7632	33	=	=	SYM
12350	7632	34	1	1	CD
12350	7632	35	bushel	bushel	NN
12350	7632	36	60	60	CD
12350	7632	37	drops	drop	NNS
12350	7632	38	=	=	SYM
12350	7632	39	1	1	CD
12350	7632	40	teaspoon	teaspoon	NN
12350	7632	41	4	4	CD
12350	7632	42	saltspoons	saltspoon	NNS
12350	7632	43	=	=	SYM
12350	7632	44	1	1	CD
12350	7632	45	teaspoon	teaspoon	NN
12350	7632	46	3	3	CD
12350	7632	47	teaspoons	teaspoon	NNS
12350	7632	48	=	=	SYM
12350	7632	49	1	1	CD
12350	7632	50	tablespoon	tablespoon	NN
12350	7632	51	4	4	CD
12350	7632	52	tablespoons	tablespoon	NNS
12350	7632	53	=	=	SYM
12350	7632	54	1/4	1/4	CD
12350	7632	55	cup	cup	NN
12350	7632	56	4	4	CD
12350	7632	57	tablespoons	tablespoon	NNS
12350	7632	58	=	=	SYM
12350	7632	59	1	1	CD
12350	7632	60	wine	wine	NN
12350	7632	61	-	-	HYPH
12350	7632	62	glass	glass	NN
12350	7632	63	2	2	CD
12350	7632	64	tablespoons	tablespoon	NNS
12350	7632	65	of	of	IN
12350	7632	66	butter	butter	NN
12350	7632	67	,	,	,
12350	7632	68	sugar	sugar	NN
12350	7632	69	,	,	,
12350	7632	70	salt	salt	NN
12350	7632	71	=	=	SYM
12350	7632	72	1	1	CD
12350	7632	73	ounce	ounce	NN
12350	7632	74	4	4	CD
12350	7632	75	tablespoons	tablespoon	NNS
12350	7632	76	of	of	IN
12350	7632	77	flour	flour	NN
12350	7632	78	=	=	SYM
12350	7632	79	1	1	CD
12350	7632	80	ounce	ounce	NN
12350	7632	81	16	16	CD
12350	7632	82	tablespoons	tablespoon	NNS
12350	7632	83	=	=	SYM
12350	7632	84	1	1	CD
12350	7632	85	cup	cup	NN
12350	7632	86	4	4	CD
12350	7632	87	cups	cup	NNS
12350	7632	88	of	of	IN
12350	7632	89	flour	flour	NN
12350	7632	90	=	=	SYM
12350	7632	91	1	1	CD
12350	7632	92	pound	pound	NN
12350	7632	93	2	2	CD
12350	7632	94	cups	cup	NNS
12350	7632	95	of	of	IN
12350	7632	96	solid	solid	JJ
12350	7632	97	butter	butter	NN
12350	7632	98	=	=	SYM
12350	7632	99	1	1	CD
12350	7632	100	pound	pound	NN
12350	7632	101	2	2	CD
12350	7632	102	cups	cup	NNS
12350	7632	103	of	of	IN
12350	7632	104	granulated	granulate	VBN
12350	7632	105	sugar	sugar	NN
12350	7632	106	=	=	SYM
12350	7632	107	1	1	CD
12350	7632	108	pound	pound	NN
12350	7632	109	3	3	CD
12350	7632	110	cups	cup	NNS
12350	7632	111	of	of	IN
12350	7632	112	corn	corn	NN
12350	7632	113	meal	meal	NN
12350	7632	114	=	=	SYM
12350	7632	115	1	1	CD
12350	7632	116	pound	pound	NN
12350	7632	117	2	2	CD
12350	7632	118	-	-	SYM
12350	7632	119	2/3	2/3	CD
12350	7632	120	cups	cup	NNS
12350	7632	121	of	of	IN
12350	7632	122	powdered	powdered	JJ
12350	7632	123	sugar	sugar	NN
12350	7632	124	=	=	SYM
12350	7632	125	1	1	CD
12350	7632	126	pound	pound	NN
12350	7632	127	2	2	CD
12350	7632	128	-	-	SYM
12350	7632	129	2/3	2/3	CD
12350	7632	130	cups	cup	NNS
12350	7632	131	of	of	IN
12350	7632	132	brown	brown	JJ
12350	7632	133	sugar	sugar	NN
12350	7632	134	=	=	SYM
12350	7632	135	1	1	CD
12350	7632	136	pound	pound	NN
12350	7632	137	2	2	CD
12350	7632	138	cups	cup	NNS
12350	7632	139	of	of	IN
12350	7632	140	solid	solid	JJ
12350	7632	141	meat	meat	NN
12350	7632	142	=	=	SYM
12350	7632	143	1	1	CD
12350	7632	144	pound	pound	NN
12350	7632	145	1	1	CD
12350	7632	146	cup	cup	NN
12350	7632	147	of	of	IN
12350	7632	148	shelled	shelled	JJ
12350	7632	149	almonds	almond	VBZ
12350	7632	150	=	=	SYM
12350	7632	151	1/4	1/4	CD
12350	7632	152	pound	pound	NN
12350	7632	153	1	1	CD
12350	7632	154	cup	cup	NN
12350	7632	155	of	of	IN
12350	7632	156	raisins	raisin	NNS
12350	7632	157	or	or	CC
12350	7632	158	currants	currant	NNS
12350	7632	159	=	=	SYM
12350	7632	160	6	6	CD
12350	7632	161	ounces	ounce	NNS
12350	7632	162	1	1	CD
12350	7632	163	cup	cup	NN
12350	7632	164	of	of	IN
12350	7632	165	cornstarch	cornstarch	NN
12350	7632	166	=	=	SYM
12350	7632	167	1/4	1/4	CD
12350	7632	168	pound	pound	NN
12350	7632	169	10	10	CD
12350	7632	170	unbroken	unbroken	JJ
12350	7632	171	hen	hen	NN
12350	7632	172	's	's	POS
12350	7632	173	eggs	egg	NNS
12350	7632	174	=	=	SYM
12350	7632	175	1	1	CD
12350	7632	176	pound	pound	NN
12350	7632	177	Butter	Butter	NNP
12350	7632	178	,	,	,
12350	7632	179	size	size	NN
12350	7632	180	of	of	IN
12350	7632	181	an	an	DT
12350	7632	182	egg	egg	NN
12350	7632	183	=	=	SYM
12350	7632	184	2	2	CD
12350	7632	185	ounces	ounce	NNS
12350	7632	186	*	*	NFP
12350	7632	187	MEASUREMENT	MEASUREMENT	NNP
12350	7632	188	OF	of	IN
12350	7632	189	FOOD	food	NN
12350	7632	190	MATERIALS	material	NNS
12350	7632	191	*	*	NFP
12350	7632	192	The	the	DT
12350	7632	193	success	success	NN
12350	7632	194	of	of	IN
12350	7632	195	a	a	DT
12350	7632	196	recipe	recipe	NN
12350	7632	197	is	be	VBZ
12350	7632	198	often	often	RB
12350	7632	199	due	due	JJ
12350	7632	200	to	to	IN
12350	7632	201	exactness	exactness	NN
12350	7632	202	in	in	IN
12350	7632	203	measuring	measure	VBG
12350	7632	204	ingredients	ingredient	NNS
12350	7632	205	,	,	,
12350	7632	206	as	as	RB
12350	7632	207	well	well	RB
12350	7632	208	as	as	IN
12350	7632	209	to	to	IN
12350	7632	210	the	the	DT
12350	7632	211	care	care	NN
12350	7632	212	with	with	IN
12350	7632	213	which	which	WDT
12350	7632	214	directions	direction	NNS
12350	7632	215	are	be	VBP
12350	7632	216	followed	follow	VBN
12350	7632	217	.	.	.
12350	7633	1	The	the	DT
12350	7633	2	recipes	recipe	NNS
12350	7633	3	in	in	IN
12350	7633	4	this	this	DT
12350	7633	5	book	book	NN
12350	7633	6	have	have	VBP
12350	7633	7	been	be	VBN
12350	7633	8	compiled	compile	VBN
12350	7633	9	in	in	IN
12350	7633	10	accordance	accordance	NN
12350	7633	11	with	with	IN
12350	7633	12	the	the	DT
12350	7633	13	Table	table	NN
12350	7633	14	of	of	IN
12350	7633	15	Standard	Standard	NNP
12350	7633	16	Measurements	Measurements	NNPS
12350	7633	17	,	,	,
12350	7633	18	which	which	WDT
12350	7633	19	is	be	VBZ
12350	7633	20	generally	generally	RB
12350	7633	21	followed	follow	VBN
12350	7633	22	by	by	IN
12350	7633	23	expert	expert	NN
12350	7633	24	cooks	cook	NNS
12350	7633	25	.	.	.
12350	7634	1	Experienced	experienced	JJ
12350	7634	2	cooks	cook	NNS
12350	7634	3	can	can	MD
12350	7634	4	measure	measure	VB
12350	7634	5	by	by	IN
12350	7634	6	sight	sight	NN
12350	7634	7	,	,	,
12350	7634	8	but	but	CC
12350	7634	9	those	those	DT
12350	7634	10	less	less	RBR
12350	7634	11	expert	expert	NN
12350	7634	12	need	need	VBP
12350	7634	13	definite	definite	JJ
12350	7634	14	guides	guide	NNS
12350	7634	15	.	.	.
12350	7635	1	The	the	DT
12350	7635	2	Table	table	NN
12350	7635	3	of	of	IN
12350	7635	4	Weights	Weights	NNPS
12350	7635	5	and	and	CC
12350	7635	6	Measures	Measures	NNPS
12350	7635	7	will	will	MD
12350	7635	8	be	be	VB
12350	7635	9	found	find	VBN
12350	7635	10	on	on	IN
12350	7635	11	the	the	DT
12350	7635	12	inside	inside	JJ
12350	7635	13	front	front	JJ
12350	7635	14	cover	cover	NN
12350	7635	15	.	.	.
12350	7636	1	Dry	Dry	NNP
12350	7636	2	ingredients	ingredient	NNS
12350	7636	3	,	,	,
12350	7636	4	such	such	JJ
12350	7636	5	as	as	IN
12350	7636	6	flour	flour	NN
12350	7636	7	,	,	,
12350	7636	8	sugar	sugar	NN
12350	7636	9	,	,	,
12350	7636	10	spices	spice	NNS
12350	7636	11	and	and	CC
12350	7636	12	soda	soda	NN
12350	7636	13	,	,	,
12350	7636	14	should	should	MD
12350	7636	15	be	be	VB
12350	7636	16	sifted	sift	VBN
12350	7636	17	before	before	IN
12350	7636	18	measuring	measure	VBG
12350	7636	19	.	.	.
12350	7637	1	Sift	sift	VB
12350	7637	2	lightly	lightly	RB
12350	7637	3	into	into	IN
12350	7637	4	the	the	DT
12350	7637	5	bowl	bowl	NN
12350	7637	6	,	,	,
12350	7637	7	dip	dip	VB
12350	7637	8	the	the	DT
12350	7637	9	spoon	spoon	NN
12350	7637	10	into	into	IN
12350	7637	11	it	-PRON-	PRP
12350	7637	12	,	,	,
12350	7637	13	lift	lift	VB
12350	7637	14	it	-PRON-	PRP
12350	7637	15	slightly	slightly	RB
12350	7637	16	heaped	heap	VBN
12350	7637	17	,	,	,
12350	7637	18	and	and	CC
12350	7637	19	then	then	RB
12350	7637	20	_	_	NNP
12350	7637	21	level	level	NN
12350	7637	22	_	_	IN
12350	7637	23	it	-PRON-	PRP
12350	7637	24	by	by	IN
12350	7637	25	sliding	slide	VBG
12350	7637	26	the	the	DT
12350	7637	27	edge	edge	NN
12350	7637	28	of	of	IN
12350	7637	29	a	a	DT
12350	7637	30	knife	knife	NN
12350	7637	31	across	across	IN
12350	7637	32	the	the	DT
12350	7637	33	top	top	NN
12350	7637	34	of	of	IN
12350	7637	35	the	the	DT
12350	7637	36	spoon	spoon	NN
12350	7637	37	.	.	.
12350	7638	1	Do	do	VBP
12350	7638	2	not	not	RB
12350	7638	3	level	level	VB
12350	7638	4	by	by	IN
12350	7638	5	pressing	press	VBG
12350	7638	6	it	-PRON-	PRP
12350	7638	7	.	.	.
12350	7639	1	To	to	TO
12350	7639	2	measure	measure	VB
12350	7639	3	one	one	CD
12350	7639	4	-	-	HYPH
12350	7639	5	half	half	NN
12350	7639	6	spoonful	spoonful	JJ
12350	7639	7	,	,	,
12350	7639	8	fill	fill	VB
12350	7639	9	and	and	CC
12350	7639	10	level	level	VB
12350	7639	11	the	the	DT
12350	7639	12	spoon	spoon	NN
12350	7639	13	,	,	,
12350	7639	14	then	then	RB
12350	7639	15	divide	divide	VB
12350	7639	16	in	in	IN
12350	7639	17	halves	half	NNS
12350	7639	18	,	,	,
12350	7639	19	_	_	NNP
12350	7639	20	lengthwise	lengthwise	IN
12350	7639	21	_	_	NNP
12350	7639	22	;	;	:
12350	7639	23	for	for	IN
12350	7639	24	quarter	quarter	NN
12350	7639	25	-	-	HYPH
12350	7639	26	spoonfuls	spoonful	NNS
12350	7639	27	,	,	,
12350	7639	28	cut	cut	VBD
12350	7639	29	the	the	DT
12350	7639	30	halves	half	NNS
12350	7639	31	crosswise	crosswise	NN
12350	7639	32	.	.	.
12350	7640	1	A	a	DT
12350	7640	2	cupful	cupful	NN
12350	7640	3	is	be	VBZ
12350	7640	4	an	an	DT
12350	7640	5	_	_	NNP
12350	7640	6	even	even	RB
12350	7640	7	_	_	NNP
12350	7640	8	cup	cup	NN
12350	7640	9	,	,	,
12350	7640	10	leveled	level	VBD
12350	7640	11	off	off	RP
12350	7640	12	,	,	,
12350	7640	13	_	_	NNP
12350	7640	14	not	not	RB
12350	7640	15	_	_	NNP
12350	7640	16	shaken	shake	VBD
12350	7640	17	down	down	RP
12350	7640	18	.	.	.
12350	7641	1	Accurate	accurate	JJ
12350	7641	2	portions	portion	NNS
12350	7641	3	of	of	IN
12350	7641	4	the	the	DT
12350	7641	5	cup	cup	NN
12350	7641	6	may	may	MD
12350	7641	7	be	be	VB
12350	7641	8	found	find	VBN
12350	7641	9	by	by	IN
12350	7641	10	using	use	VBG
12350	7641	11	the	the	DT
12350	7641	12	special	special	JJ
12350	7641	13	measuring	measure	VBG
12350	7641	14	cups	cup	NNS
12350	7641	15	,	,	,
12350	7641	16	with	with	IN
12350	7641	17	thirds	third	NNS
12350	7641	18	and	and	CC
12350	7641	19	fourths	fourth	NNS
12350	7641	20	indicated	indicate	VBN
12350	7641	21	.	.	.
12350	7642	1	The	the	DT
12350	7642	2	tablespoons	tablespoon	NNS
12350	7642	3	,	,	,
12350	7642	4	dessert	dessert	NN
12350	7642	5	and	and	CC
12350	7642	6	teaspoons	teaspoon	NNS
12350	7642	7	used	use	VBN
12350	7642	8	in	in	IN
12350	7642	9	measuring	measuring	NN
12350	7642	10	,	,	,
12350	7642	11	should	should	MD
12350	7642	12	be	be	VB
12350	7642	13	of	of	IN
12350	7642	14	the	the	DT
12350	7642	15	regulation	regulation	NN
12350	7642	16	sizes	size	NNS
12350	7642	17	,	,	,
12350	7642	18	made	make	VBN
12350	7642	19	of	of	IN
12350	7642	20	silver	silver	NN
12350	7642	21	.	.	.
12350	7643	1	The	the	DT
12350	7643	2	cup	cup	NN
12350	7643	3	should	should	MD
12350	7643	4	be	be	VB
12350	7643	5	the	the	DT
12350	7643	6	regulation	regulation	NN
12350	7643	7	half	half	JJ
12350	7643	8	-	-	HYPH
12350	7643	9	pint	pint	NN
12350	7643	10	cup	cup	NN
12350	7643	11	.	.	.
12350	7644	1	These	these	DT
12350	7644	2	cups	cup	NNS
12350	7644	3	can	can	MD
12350	7644	4	be	be	VB
12350	7644	5	had	have	VBN
12350	7644	6	in	in	IN
12350	7644	7	glass	glass	NN
12350	7644	8	,	,	,
12350	7644	9	tin	tin	NN
12350	7644	10	,	,	,
12350	7644	11	granite	granite	NN
12350	7644	12	and	and	CC
12350	7644	13	aluminum	aluminum	NN
12350	7644	14	ware	ware	NN
12350	7644	15	;	;	:
12350	7644	16	the	the	DT
12350	7644	17	measuring	measure	VBG
12350	7644	18	spoons	spoon	NNS
12350	7644	19	(	(	-LRB-
12350	7644	20	all	all	DT
12350	7644	21	sizes	size	NNS
12350	7644	22	)	)	-RRB-
12350	7644	23	in	in	IN
12350	7644	24	aluminum	aluminum	NN
12350	7644	25	ware	ware	NN
12350	7644	26	.	.	.
12350	7645	1	A	a	DT
12350	7645	2	spoonful	spoonful	NN
12350	7645	3	of	of	IN
12350	7645	4	liquid	liquid	NN
12350	7645	5	is	be	VBZ
12350	7645	6	a	a	DT
12350	7645	7	spoon	spoon	NN
12350	7645	8	filled	fill	VBN
12350	7645	9	to	to	IN
12350	7645	10	the	the	DT
12350	7645	11	brim	brim	NN
12350	7645	12	.	.	.
12350	7646	1	A	a	DT
12350	7646	2	tablespoon	tablespoon	NN
12350	7646	3	of	of	IN
12350	7646	4	melted	melt	VBN
12350	7646	5	butter	butter	NN
12350	7646	6	should	should	MD
12350	7646	7	be	be	VB
12350	7646	8	measured	measure	VBN
12350	7646	9	_	_	NNP
12350	7646	10	after	after	IN
12350	7646	11	_	_	NNP
12350	7646	12	melting	melt	VBG
12350	7646	13	.	.	.
12350	7647	1	A	a	DT
12350	7647	2	spoonful	spoonful	NN
12350	7647	3	of	of	IN
12350	7647	4	butter	butter	NN
12350	7647	5	,	,	,
12350	7647	6	melted	melt	VBN
12350	7647	7	,	,	,
12350	7647	8	should	should	MD
12350	7647	9	be	be	VB
12350	7647	10	measured	measure	VBN
12350	7647	11	_	_	NNP
12350	7647	12	before	before	IN
12350	7647	13	_	_	NNP
12350	7647	14	melting	melt	VBG
12350	7647	15	.	.	.